Saracina is Locals most recent winery addition. A joint project of John Fetzer, the oldest of 11 children in this famous wine family, and his wife Patty Rock, Saracina and its associated Rhone-style brand Atrea produce outstanding wines with grapes sourced from organically farmed vineyards in Mendocino County. These wines ably display the high quality of fruit in this under-appreciated appellation.
The 2007 Sauvignon Blanc ($23) is a wine showing a real difference, made in a style more typical of the Loire Valley in France than that of New Zealand. There's no grass or grapefruit, though you'll enjoy lots of zippy lemon up front, with a pleasing rocky, crushed stone flavor on the finish. It also shows excellent acidity mid-palate, making it all-in-all a very food friendly liquid companion.
This Sauvignon Blanc receives its fermentation in neutral oak barrels–that is to say those used several times before, with little flavor coming from the wood, but giving the wine a soft fullness on the palate. It is then aged in steel barrels, so it is not too creamy or flabby either. The wine becomes juicier with exposure to air, and tastes even better the second day open, a real plus if you enjoy a glass or two of a stellar white wine here and there...it's "Carolyn's Refresher" at the end of a long day pouring, explaining, expounding and tasting.
The 2005 Syrah ($32) is sourced from two outstanding vineyards in the Ukiah Valley. The first is in the Talmage Hills, the second is farther up on the mountaintops to the west side of the valley, above the fogline that pushes east from the ocean. This big, lush even quirky wine shows impressive richness and depth, with a sweet nose suggesting its intense blue and black fruit, and followed by a muscular mouth filled with smoke, bacon and dried herb notes. Wine Spectator 92 points!
The 2005 Petite Sirah ($38) is the antithesis of a wimpy wine. The grapes come from an old-vine planting in the McDowell Valley dating back to 1919, augmented by a partial replanting in 1948. Fruit-forward Zinfandel in the mix (9%) accentuates the wine's pleasing spicy black pepper character. Excellent now, or stow it away for a generation, aerating this wine will also bring its flavors up. Try it with a Stilton or Blue Cheese and a baguette for a superlative taste experience.
The 2007 Sauvignon Blanc ($23) is a wine showing a real difference, made in a style more typical of the Loire Valley in France than that of New Zealand. There's no grass or grapefruit, though you'll enjoy lots of zippy lemon up front, with a pleasing rocky, crushed stone flavor on the finish. It also shows excellent acidity mid-palate, making it all-in-all a very food friendly liquid companion.
This Sauvignon Blanc receives its fermentation in neutral oak barrels–that is to say those used several times before, with little flavor coming from the wood, but giving the wine a soft fullness on the palate. It is then aged in steel barrels, so it is not too creamy or flabby either. The wine becomes juicier with exposure to air, and tastes even better the second day open, a real plus if you enjoy a glass or two of a stellar white wine here and there...it's "Carolyn's Refresher" at the end of a long day pouring, explaining, expounding and tasting.
The 2005 Syrah ($32) is sourced from two outstanding vineyards in the Ukiah Valley. The first is in the Talmage Hills, the second is farther up on the mountaintops to the west side of the valley, above the fogline that pushes east from the ocean. This big, lush even quirky wine shows impressive richness and depth, with a sweet nose suggesting its intense blue and black fruit, and followed by a muscular mouth filled with smoke, bacon and dried herb notes. Wine Spectator 92 points!
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