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Newsletter - August 2005

Newsletter - August 2005

Harris Teeter Fine Wines Club - August 2005 Newsletter

Featured Wines
Pinot Grigios
Estancia
Barefoot Wines

Pinot Grigios

Below is an article that we think sums up Pinot Grigios and their rising popularity. We hope you enjoy the article and our Pinot Grigio selections that follow.

Pinot Grigio Lightens Up…Captivates Consumers
Janet Fletcher, SF Chronicle Staff Writer
Thursday, June 16, 2005

"I want Chardonnay," the gentleman perusing the wine list in the New Yorker cartoon confesses to his dining companion, "but I like saying 'Pinot Grigio.' "

So what gives?

Apparently consumers and producers are finding a lot to like in this mild- mannered varietal, which thrives not only in northeast Italy and cooler parts of California but also in Alsace and Oregon. Matt Kramer, an Oregon-based columnist for Wine Spectator magazine who has lived in northeast Italy, speculates that what wineries particularly appreciate is the grape's profit potential. Unlike Chardonnay, Pinot Grigio "doesn't respond well to oak," says Kramer, so a vintage can be in the bottle and out the door within six months.

Consumers, for their part, not only like to say it -- Pinot Grigio does trip off the tongue -- they also like to drink it. Although styles vary dramatically, most mid-priced Pinot Grigio is relatively lightweight, modestly aromatic, dry, crisp and cleansing -- a pleasant and undemanding fish wine, which is how most Italians see it.
But one of the varietal's more remarkable traits, says Kramer, is how well it accompanies a variety of foods.
"It's a very accommodating taste," he says. "It makes you relax. You don't feel like you have to wonder what food goes with it."

The grape's raging popularity is all the more surprising given the confusion inherent in its name. Alsatians call it Pinot Gris, Italians call it Pinot Grigio, but both use the exact same grape -- a pale-skinned mutation of Pinot Noir. California producers use both names, usually choosing the one that fits their marketing plan better. Oregon allows only Pinot Gris on the label, a practice the state's wineries adopted years ago to avoid perplexing consumers.

Consumers might sensibly conclude that a California or Oregon winery making Pinot Gris produces wine in the spicier, lusher Alsatian style, perhaps with a touch of residual sugar, while a winery calling its product Pinot Grigio follows the leaner, crisper Italian model. But they would be wrong.

Not only is there little correlation between grape name and style domestically, but Alsatian and Italian bottlings often confound expectations today. For consumers, it's increasingly difficult to know what to anticipate from a Pinot Gris or Pinot Grigio.

Whether California winemakers will coalesce around a style is doubtful, but shoppers can definitely expect to see more brands popping up as the state's new plantings come into production. Few are more bullish about the varietal than Steve Cousins, a former Freemark Abbey executive who recently purchased La Famiglia from Constellation Brands.

Originally launched by Robert Mondavi to make Italian varietals, the La Famiglia brand is now about 90 percent Pinot Grigio, says Cousins, "and that's frankly the reason I purchased it."
According to Impact's report, shipments of California Pinot Grigio/Pinot Gris grew by 50 percent between 2000 and 2001, to 600,000 cases; by 62 percent the following year and by 75 percent the year after that, numbers that caught Cousins' eye.

Consumers are flocking to the varietal, he believes, because it's "high on the drinkability index," in the way that Chardonnay used to be before winemakers began weighing it down with oak and alcohol. "Now you've got this new, fun wine that is crisp and fruity and very refreshing," says Cousins about Pinot Grigio. At least that's the style he's after. And if his instincts are right, this up-from-nowhere varietal may be a lead player for years to come.

2003-2004 Talus Collection Lodi Pinot Grigio

WInemaker Notes:

Experience wines of true distinction. Talus Collection is an expression of artistic craftsmanship. Inspiration begins in the vineyard with carefully selected premium Lodi grapes, from which enticing, lively wines with bright fruit flavors are crafted.

In 2004, the Lodi area had an average rainfall of approximately 17 inches with most, if not all, of the rain falling in winter. The spring and growing season were dry. The weather was normal during bud break, very hot during flowering, and a bit cooler than normal the rest of the season. The crop level was lighter than average this year. The lighter crop and cooler than normal temperatures were ideal for continuous, even ripening and flavor maturity. The fruit was harvested three to four weeks early, with clean citrus and apple flavors and crisp acidity.

The grapes were harvested during the month of August and then membrane pressed. The juice was fermented for 10 to 20 days in cold stainless steel tanks with three strains of yeast. The wine is a blend of 76% Lodi Pinot Grigio and 24% Lodi Chardonnay.

When you crave a crisp, refreshing white wine, pour a glass of this delicate Pinot Grigio. It offers pretty citrus aromas and fruit flavors of lime, peach and tart green apple. A bright acidity makes it the ideal wine to sip with lighter fare such as grilled vegetables or chicken salad. It’s also a natural with spicy Thai food.

Appelation:	Lodi, California
Harvest:	August 2004
Avg. Brix at Harvest:	21.5
Alcohol:	12.8%

Winemaker Todd Ziemann
Todd Ziemann is the Head Winemaker for Talus, Woodbridge by Robert Mondavi, and Vendange.

As a fourth generation Lodi native, Ziemann feels a tremendous affinity for the land and the wines it produces. Ziemann's passion for Lodi is intimately connected to his passion for creating quality wines using the region's best grapes.

Through this strong commitment to the land and to the varietal characteristics of the premium grapes he selects, Ziemann is able to consistently produce approachable wines with richness and intensity.

At every stage in the winemaking process, Ziemann’s focus is on quality. He ensures a level of care generally associated with a much higher priced wine. Ziemann is driven by the desire to provide consumers with the best wine experience he can offer. "Every bottle is a chance to demonstrate the craft of winemaking," notes Ziemann, "and an opportunity to put a smile on consumers' faces when they taste our wines."

Ziemann's career follows the path of one zealously committed to learning the craft of winemaking from the ground up. Ziemann was bitten by the winemaking bug while visiting the Guild Winery in Lodi during his high school Career Day. "This was the defining moment for me," recalls Ziemann. "I knew at that time I wanted to be a winemaker. What really struck me was the exciting blend of artistic creation and scientific orientation that good winemaking requires."

Ziemann enrolled at the country's leading school of Enology—at the University of California at Davis. Practical experience gained during a 5-month internship at Mirassou re-ignited the passion that had brought him to Davis, bringing together the scientific aspects of his studies with his love of viticulture.

Ziemann graduated from Davis in 1987 with a Bachelor of Science degree in Fermentation Science from the Department of Enology and Viticulture. He then joined the team at Mirassou as a full-time cellar worker—but his intention was always to rise to be head winemaker someday.

Ziemann joined Sebastiani Vineyards in Sonoma in 1988. At Sebastiani, Ziemann steadily worked his way up from lab technician to enologist and from senior enologist to winemaker. In time, Ziemann was named senior winemaker at the Turner Road Vintners winery in Lodi, the position he holds today. "With a strong background in physical winemaking and all this practical experience to guide me, the artistic and scientific pieces have come together, opening up endless winemaking possibilities," reflects Ziemann.

Lodi Vineyards

Lodi, with nearly two-dozen wineries in the appellation and over one hundred brands on the market featuring the appellation on their label, is one of California's most exciting new appellations.

The Lodi American Viticulture Area is located 100 miles east of San Francisco near the San Joaquin River Delta, south of Sacramento and west of the Sierra Nevada. Located at the edge of the Sacramento River Delta, the Lodi appellation is known for its classic Mediterranean climate and its distinctive sandy soils that provide the perfect environment for the production of world-class wines.

Since the approval of the Lodi Appellation in 1986, Lodi has steadily gained recognition as a producer of premium wines. In 2002, Lodi produced 23% of California's premium wine grapes.

Industry Leader:
Lodi's growers and vintners combine the best of tradition with the most modern advances of science and technology. Lodi leads the industry in sustainable viticultural practices, with a strong emphasis on preserving the land for generations to come. It is a region where a new generation of growers is rediscovering Lodi's rich heritage, and setting out to produce world-class wines that are among the very best that California has to offer.

Ideal Climate:
The Lodi Wine Region is defined and influenced by its proximity to the Pacific Ocean and the San Francisco Bay. Situated directly east of San Francisco, at the edge of the Sacramento River Delta, Lodi takes advantage of the coastal gap as the northern and southern coastal ranges meet at the San Francisco Bay. As temperatures rise in the central valley, cool maritime breezes are pulled directly across the Lodi region creating a distinctive climate that has allowed premium wine grapes to flourish for over a century.

Boasting a classic Mediterranean climate, Lodi has warm, dry summers and cool, moist winters, with an average annual rainfall of 17 inches. Interestingly, although it is drier, Lodi's climate is virtually identical to that of St. Helena in Napa Valley. The dry, warm summer days allow Lodi grapes to develop full, ripe fruit flavors while the distinctive breezes maintain the natural acidity necessary for good structure and complexity in the finished wines.

The foothills of the Sierra Nevada Mountain Range further define the eastern edge of the Lodi wine region. The diverse topography and cool nighttime air in the hills provide an ideal climate for growing grapes.

Quick Lodi Facts:

Lodi enjoys a Mediterranean climate with warm, dry summers and cool, moist winters.
The Lodi wine region is located 100 miles east of San Francisco near the San Joaquin River Delta, south of Sacramento and west of the Sierra Nevada.
Lodi has been a major winegrape growing region since the 1850s. Today, the area has more than 75,000 acres of winegrapes, farmed by over 750 growers.
The Lodi appellation was approved by the federal government in 1986.
Average annual rainfall in Lodi is 17 inches (42.50 cm). Deep, sandy clay loam soils predominate.
The region's annual yield of approximately 600,000 tons of grapes is valued at over $300 million, and comprises 20% of California's total winegrape production—more than Napa and Sonoma Counties combined.
Lodi leads all other California wine districts in the production of the top five premium wine varietals: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, and Zinfandel.

2002 Woodbridge by Robert Mondavi Pinot Grigio

Winemakers Notes:

Our 2002 Pinot Grigio captures the unique perfumed character of this grape variety with a melange of fruit, floral and spice notes. The layers of pear and melon, lightly accented with lemon blossom, nutmeg and cinnamon, come from Pinot Grigio grapes grown in a variety of soils and climates. The wine’s fresh, lively aromas lead to elegant, silky flavors and a crisp, dry finish. Serve lightly chilled with any of your favorite foods -- if you like it, the pairing works.

Vintage
"The 2002 vintage will be remembered for its high quality," said Brad Alderson, General Manager. "Ideal weather patterns resulted in small berries and high flavor extraction in the wines. We thinned the crop extensively this year, further enhancing the wine quality." Red and white grape varieties ripening simultaneously, making harvest short and intense, and requiring us to work at peak capacity 24 hours a day for three straight weeks. We began the crush on August 12 and didn’t slow down until September 20. The last Lodi fruit was harvested on October 9. The growing season followed the pattern typical of vintages preceding an El Niño year, with moderate temperatures. Rainfall was about average at 15.6”. We had feared early rains but the weather remained dry throughout the harvest, resulting in perfect fruit conditions. The Pinot Grigio grapes for this wine were harvested from the Lodi American Viticultural Area (AVA) from mid-August to early September.

Vineyard
Pinot Grigio is considered a natural mutation of the Pinot Noir grape and was first identified in the 14th century in Burgundy. The names Pinot Grigio (in Italy) and Pinot Gris (in France) both mean gray Pinot, referring to the grape’s color which can range from grayish blue to copper. Around 1375, Emperor Charles IV took Pinot Gris cuttings to the Cisterian monks in Hungary, a religious order known for great vineyards. Since then, this unique vine has traveled the globe. It thrives in the rich Lodi loam soils, yielding grapes with ripe, perfumed aromas and silky flavors, and has become a popular variety for new plantings. To achieve flavor complexity in our 2002 vintage, we have combined Pinot Grigio grapes from the Lodi AVA, and the adjacent Sacramento County, with several other California appellations.

Fermentation & Aging
Just after harvesting, we gently pressed the grapes to capture the fresh, fragrant character and crisp, natural acidity. The juice was then cool-fermented in stainless steel tanks to emphasize Pinot Grigio’s fruitiness. Because we wanted to focus on fruit, the wine is not barrel-aged. Our winemaker enhanced the flavor profile by blending the Pinot Grigio wine with Chardonnay, Sauvignon Blanc and Malvasia.

Appelation:	California
Residual Sugar:	0.03%
Total Acid:	0.50%
Final pH	3.64
Alcohol:	13.5%
Varietal Composition	75% Pinot Grigio, 15% Chardonnay, 9% Sauvignon Blanc, 1% Malvasia

Winemaker Todd Ziemann
See above

History
150 years of winemaking in Lodi
Nothing drew settlers to the Lodi region like California's famous gold rush in the mid 1800s. When they arrived, they discovered that the region was not only rich in gold, but also with prime farming conditions. Lodi lies in the northern San Joaquin Valley, near the foothills of the Sierra Nevada mountains. The nearby Mokelumne and Cosumnes Rivers deposit rich minerals and deep, sandy loam soils on the valley floor. Warm, sunny days and cool night breezes off the Sacramento Delta create the perfect conditions for growing wine grapes of ripe fruit flavor balanced by natural acidity. In fact, more wine grapes come from California's Central Valley than from Napa and Sonoma Valleys combined!

Woodbridge Winery is Established
Cesare Mondavi was among the immigrants who settled in Lodi during Prohibition. He brought his wife and four children to California's Central Valley to start a business shipping grapes to Italian families who wanted to make their own wine back on the east coast. Robert Mondavi grew up in Lodi, and years later, after he established his famous Napa Valley winery, he went back to Lodi to make quality wine at an affordable price. He knew Lodi was a great place to grow wine grapes with ripe fruit flavors at a good value. He has always believed that enjoying wine and food simply makes life better, and at Woodbridge his dream was to make delicious, affordable wines that families could share each night around the dinner table. In 1979, he purchased the Cherokee Wine Association, a former wine cooperative established just after the repeal of Prohibition. He renamed it for the town of Woodbridge, and the rest, as they say, is history.

Now twenty-five years later, Woodbridge has grown from making a few blends to 13 varieties, including the Select Vineyard Series, the best of the best of Woodbridge. We have the most dedicated employees in the business--more than 25 have been part of the Woodbridge family for over 20 years. All of us at Woodbridge are committed to carrying on the small winery traditions that have set us apart from the beginning, traditions that help us deliver consistently smooth, great tasting wines.

2004 Twin Fin Pinot Grigio

Vineyard Regions:
75% Northern San Joaquin Valley
25% Monterey County

Varietal Composition: 90% Pinot Grigio, 10% Gewürztraminer

Our inaugural vintage of Twin Fin Pinot Grigio is an excellent introduction to the emerging “California-style” of this varietal. Blend one part crisp acidity, similar to Pinot Grigio from the old country (aka- Italy), with a dose of floral flavors and aromas similar to the Pinot Gris-style wines of Alsace. Twin Fin gives you the best of both worlds, California-style!

After crushing, Twin Fin Pinot Grigio was fermented in 100% stainless steel at 55-degrees in order to retain all of its natural aromatics. This fermentation technique helps maintain the wine’s natural brightness and vibrancy to shine through. The addition of 10% Monterey County Gewürztraminer gives the Pinot Grigio a floral, lifted flavor that add a little bit of complexity to the final blend.

By all means, feel free to enjoy this wine in its youth! This is a clean, crisp, fruit-driven wine that has all the earmarks of the perfect summertime quaffing white. Enjoy it with shrimp on the grill, a fresh salad or freshly shucked oysters.

Twin Fin Wines
Twin Fin is a new wine that captures the essence of the California lifestyle. It's both laid back and free-spirited, where life is not a spectator sport. Fun, relaxed, and always comfortable, Twin Fin represents that place we all know. Where experiences become memories, where the horizon signifies not an end, but a beginning - of the next wave, the next adventure, the next possibility.

It's where quality and personality, character and substance all meet in one bottle.

Twin Fin Philosophy
For those who prefer sunny days over dark cellars. The sun on your face, toes in the sand. Expressing yourself & hanging with friends. For those who aspire to ride the perfect wave through life, we offer this suggestion. Savor every sip.

Twin Fin Winemakers:
HUGH REIMERS, Senior Winemaker

• Youngest winemaking graduate in the history of the University of Adelaide

• 2000 Queen's Trust Forum Top 100 Young Australian's Emerging Leaders in Their Field

• 2001 Finalist, Rookie Winemaker of the Year, Australian Wine Society

• Loves sports, especially Aussie Rules football, cricket, golf, water sports, snowboarding

SAM BURTON, Viticulturalist

• Graduated from the University of Adelaide with Honors in Viticulture

• Manages more than 1,500 acres of vineyards

• Has worked with clients in all of the major wine regions of Australia

• Loves surfing, talking, cooking, sometimes in that order

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Estancia

History and Vineyards:
Capturing the Esssence of “Place”

Roughly translated from the Spanish word for “estate,” Estancia’s name emphasizes their founder's conviction that the world’s best wines capture the essence of their place of origin.

Huneeus was Chilean by birth and had been in the international wine business 25 years when he became a partner and acting president of Franciscan Vineyards in 1985. His experiences in South America and Europe gave him special insight on site selection and fueled his belief that good wine should uniquely express the place in which it’s grown.

In 1986, Agustin purchased the former Paul Mason vineyard ranches in the Monterey town of Soledad and established it as the home of Estancia Winery and of cool climate varietals, planting the Pinnacles Vineyards to Chardonnay and Pinot Noir.

In 1999, almost 700 acres in Paso Robles were purchased as the vineyard base for Estancia Cabernet Sauvignon, Merlot, Zinfandel and Red Meritage.

Today, Huneeus’ terroir-based belief is continued in controlled farming practices and a company-wide commitment to high quality at an affordable price.

The 1,200-acre Pinnacles Vineyard is situated on a frost-free benchland above Salinas Valley on California’s Central Coast, in the Monterey town of Soledad. Cooled by morning and evening fog but far enough away from Monterey Bay to get a good daily dose of sun, the site is ideal for producing cooler climate varietals like Pinot Noir, Pinot Grigio and Chardonnay. Sandy, naturally parched soil produces bright and concentrated flavors.

Winemaking:
Technology Meets Tradition

Estancia’s winemakers strive to combine the best of both worlds: a state-of-the art winemaking facility, and a traditional, hands-on approach to each grape produced. In the end, this combination allows Estancia to deliver the hand-crafted quality for which their wines are known. While cutting-edge facilities enable them to take advantage of the beneficial advances in winemaking technology, their commitment to old world processes results in the complexity and elegance found in artisanal and boutique wines.

This includes installing a dedicated fermentation room with open top fermenters for their Pinot Noir; using basket presses for delicately pressing Pinot Noir and Pinot Grigio; and designing a wine cellar that allows them to give every bottle of wine an appropriate amount of time in the barrel before bottling.

Estancia has made significant investments in their winery to guarantee that the high quality fruit from their vineyards receives the care it requires to maintain superior quality while maintaining affordability. All of this coupled with the skill of their winemaking team is how they deliver fine wine, every day, for every occasion.

Robert

Winemakers:
Robert Cook
Robert Cook joined Estancia in August of 2000. As Associate Winemaker, Robert is primarily responsible for Estancia’s red wines from our Monterey and Paso Robles vineyards, including the Pinot Noir, Meritage and Cabernet Sauvignon.

Prior to joining Estancia Robert worked as a winemaker in Spain for two years for Artadi and International Wine Services. While there, he developed a love for all-things-Spanish and learned to speak the language.

Robert has held harvest intern positions in Napa Valley at Stag’s Leap Wine Cellars and Opus One, while earning his Bachelor of Science in Fermentation at the University of California at Davis.

Robert was born and raised in Honolulu Hawaii. He is an avid golfer when the grapes and wine allow it and he travels to Spain frequently to quench his hunger for Spanish cuisine.

Chris

Chris Todd
Chris Todd joined Estancia in 2000. As Associate Winemaker, Chris manages all day-to-day winemaking decisions—from harvesting grapes to finalizing blends—for Estanica Winery’s white wine program and for the zinfandel made from the winery’s property in Paso Robles.

Prior to joining Estancia, Chris was Winemaker for Seagram Chateau & Estates’ Monterey Vineyard and Smith & Hook Winery in Monterey California, Hunters Winery in Blenheim, New Zealand, and Woodbridge Winery in Lodi, California.

An award-winning winemaker, Chris has earned a Bachelors of Art degree in History and Archeology at the California State University of Fresno, where he returned to for post baccalaureate studies in enology and viticulture.

2003 Estancia Pinot Grigio
Wine Specifics
Winemakers Notes:

Estancia Pinot Grigio is produced from grapes grown in cool climate vineyards that are remarkable for their lengthy growing season. Hand-selected, whole-clusters were gently pressed in traditional basket presses to deliver a wine with zesty, ripe, concentrated fruit flavors, a refreshing creamy mid-palate and a flinty, mineral-laced finish.

Appearance:
Pale straw with faint copper tint.

Aroma:
Pear, pippin apple, grapefruit, orange zest and honey with a hint of white pepper and cardamom.

Flavor:
Anjou pear, white peach, blood orange, pippin apple, and lychee nut flavors mingle together with white pepper accents. Full bodied with vibrant fruit intensity.

Wine Specifics:

Varietal Composition:	84% Pinot Grigio, 16% Chardonnay
Appelation:	California
Oak Aging:	2 months in neutral French oak
Total Acidity:	7.5 g/L
Final pH:	3.19
Alcohol:	13.5%

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Barefoot® Wines

Founded in 1986, Michael Houlihan and Bonnie Harvey introduced Barefoot Cellars wines. "We loved the name and the concept of being barefoot and living the carefree lifestyle," stated Harvey. They launched the brand with two varietals, Barefoot California Cabernet Sauvignon and Barefoot California Sauvignon Blanc, both in the 1.5 Liter size.

In early 1992, Barefoot Chardonnay was added to the Barefoot repertoire and Barefoot White Zinfandel in late 1993. The wines were recognized by awards, acclaimed wine writers and repeat customers. "We couldn't keep up with the demand which meant that it was time to grow the staff and add more 'Barefooters' to our team! We started working more directly with distributors, hiring merchandisers and sales people," stated Houlihan.

Jennifer Wall, Barefoot Winemaker, was hired in September of 1995. "Barefoot California wines are perfect as everyday dinner wines for wine connoisseurs of all levels of experience," comments Wall. "The wines are affordable, varietally correct, soft and approachable and are immediately ready to drink off the shelf."

In 1996, Barefoot Cellars became a national brand. Chain stores from coast to coast started advertising and selling Barefoot Cellars as the 'Best Buy' and 'Top Value' brand from the California wine country. Barefoot Zinfandel was added to the line in February of 1996. The following year, in 1997, Barefoot Merlot was available.

In July of 1998, Barefoot Bubbly 'Premium' California Champagne was produced featuring an elegant black label decorated with tiny gold bubbles. By New Years, people across the nation were "Getting Barefoot Bubbly and Having a Great Time!"

The Barefoot Reserve program was established in August of 1998 with the release of the Barefoot Reserve Sonoma County Chardonnay. In July of 1999, Barefoot Reserve Sonoma County Pinot Noir was released. Barefoot Reserve Sonoma County Cabernet Sauvignon, Zinfandel, Merlot, Sauvignon Blanc and Impression Meritage were subsequently added to the line. These allocated Reserve wines were created to provide a special occasion wine to customers who enjoy Barefoot Cellars' popular premium price point wines on an everyday basis.

By the time the 1998 holiday season had arrived, Mistle Toe Cellars released Santa Reserve. The following year, a more non-denominational version of the Mistle Toe Cellars label, Holiday Reserve was released. There are now 3 popular varietals available in each of these two labels: Merlot Ho! Ho!, Holiday Chardonnay and Jingle Bell White Zinfandel. The Barefoot on the Beach Premium Red, Premium White and White Zinfandel labels were released into the marketplace during the summer in 1999. This label depicts a couple walking barefoot with their "Barefoot Wine" on a beautiful sandy beach. This beach label is the perfect image of the romantic California lifestyle.

In May of 2001, Barefoot Bubbly 'Brut Cuvee' California Champagne was released featuring a beautiful white label, also decorated with tiny gold bubbles. This wine is a drier and more sophisticated version of the Barefoot Bubbly 'Premium' California Champagne released in 1998. The Brut Cuvee label is a popular wedding champagne.

Barefoot® California Chardonnay
Winemaker's Notes:
Barefoot Chardonnay is a delightful wine with tempting flavors of green apples and peaches. Hints of honey and vanilla enhance the rich, buttery finish.

Food Pairing Recommendations & Serving Suggestions:
Barefoot Chardonnay is perfect with seafood, poultry, fresh fruits, white sauce pastas and mild cheeses. Wonderful!

Barefoot® California Merlot
Winemaker's Notes:
Barefoot Merlot is a luscious wine with alluring flavors of boysenberry and chocolate. Hints of anise and subtle tannins complement the decadent, silky finish.

Food Pairing Recommendations & Serving Suggestions:
Barefoot Merlot is perfect with beef, poultry, red sauce pastas, cheeses and desserts. Delightful!

Barefoot® California Cabernet Sauvignon
Winemaker's Notes:
Barefoot Cabernet Sauvignon is a jammy wine with robust flavors of wild berries and currants. Hints of toasted oak and clove complete the velvety, smooth finish.

Food Pairing Recommendations & Serving Suggestions:
Barefoot Cabernet Sauvignon is perfect with beef, lamb, red sauce pastas and sharp cheeses. Outstanding!

Barefoot® California Zinfandel
Winemaker's Notes:
Barefoot Zinfandel is an immense wine with inviting flavors of ripe cherry and wild raspberry. Aromas of vanilla and spice complement the lingering finish.

Food Pairing Recommendations & Serving Suggestions:
Barefoot Zinfandel is perfect with beef, red sauce pastas, hearty soups, and sharp cheeses. Zinfully delicious!

Barefoot® California Sauvignon Blanc
Winemaker's Notes:
Barefoot Sauvignon Blanc is an elegant wine with enticing aromas of honeydew and nectarines. Flavors of pear and lime complement the soft, smoky finish.

Food Pairing Recommendations & Serving Suggestions: Barefoot Sauvignon Blanc is perfect with poultry, seafood, white sauce pastas, fresh vegetables, and mild cheeses. Fabulous!

Barefoot® California White Zinfandel
Winemaker's Notes:
Barefoot White Zinfandel is a refreshing wine with tropical aromas of fresh pineapple and sweet citrus. Flavors of ripe strawberries and pears intensify the smooth, crisp finish. "This wine is a wonderful accompaniment to sweet or spicy food."

Food Pairing Recommendations & Serving Suggestions: Barefoot White Zinfandel is perfect served chilled with appetizers, fruits, poultry, seafood and cheeses. Zinfully delicious!

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