Just got a bottle of the Honora Vera Rueda White - the same wonderful artwork but on a white. Will let you know what I think in about a week.
I thought, since I had done a lot of notes on previous wine trips, I would share sopme of my copious notes with you. Last trip - 2008; but I've had plenty of time to edit my notes. Here is our trip to Palmaz - a very nice winery - very state of the art. Prices keep me from being a regular consumer, but I hope they do well. Visit if you get the chance.
http://www.palmazvineyards.com/
We headed off to find Palmaz, which
included going up Silverado to Hagen road and following the sign that says not
a through road. We followed the trail (narrow dirt road) until we went over a
cattle guard and stopped at a black gate.
We then proceeded to drive up a small mountain to level 4, near the top.
We walked up a long flight of steps (handicapped parking was on level 3, where
they had an elevator) and came out in front of a beautiful building that housed
a winery.
We met the
owners son, Chris Palmaz and then found out we were on the tour with his wife,
Jennifer. Chris was giving a tour to the
Bonaducci winery (I think that was the name).
From the front lawn, you could look down the hillside to see a large
portion of the vineyards. They also have a vineyard on the other side of the
mountain, but it wasn’t visible. They
were harvesting one block of the vineyard, some cabernet sauvignon. The
activity was winding down in the field, but would be ramping up in the winery.
This
winery, if built on top of the ground, would be eighteen stories high. The concept is gravity flow, the only upward
movement is in an elevator that brings up barrels to be mixed into lots for
bottling. (This makes sense, bottling from a barrel would be time consuming and
difficult). There were some Cabernet
grapes that had been picked that morning – they started at 4 am to avoid the
heat – totaling about 6 tons of grapes.
Wine grapes are small and compact – they have a higher concentration of
sugar than table grapes, tougher skins and large seeds. There is a double triage of the grapes before
they go into the tanks. First is when
the tubs are being dumped in to the destemmer – where large flawed grapes are
tossed into buckets. The second is when
the destemmed grapes are dropped onto a vibrating conveyor belt and a number of
people grab unripe or bad looking grapes and toss them into the trash buckets
on the floor. They can also grab any
loose leafs, stems and non-organic materials that slip through the process.
The grapes fall
from the belt into a tank for maceration. The tanks actually rotate under the
belt. The grapes are crushed, cold stabilized to kill wild yeasts and then set
into fermentation. The wines are then
moved to French Oak, mostly new, very little over two years old. The barrels are lined up in halls off the
main cave, not stacked but lined up side by side. Tony noted this was very similar to the old
French Chateaus he had toured.
Very nice,
newer winery – tasting takes place back on the ground level. You taste five wines with a small plate of
appetizers – 4 savory and one sweet. The
first wine is only available at the winery. They made 150 cases of the 2007
Riesling has nice fruit, very dry edge with a somewhat stoney flavor. A cross
of German and Alsatian styles for $45 a bottle.
The
Chardonnay was sold out. Next was the Cabernets. First was the current release,
a 2004 Napa Valley Cab, with 95% cabernet sauvignon and 5% Merlot. Beautiful
nose, with deep berry fruit. Not overly tannic, but a backbone to give it some
years to age. Probably a wine that would go 5 years, but not ten. Next was the 2003 wine, with 86% Cabernet
sauvignon and 14% Cabernet Franc. First wine made in the current facility. Very nice blend, more accessible than the
2004. Good fruit flavor but not a “killer” wine.
The 2002
Cabernet was the last red, made by Randy Dunn. Deep like the ’04 but smoother.
Some tannins to provide backbone with deep berry fruit and cherry cola nuances.
A blend of 87% Cabernet sauvignon, 5% Merlot, 6% Petit Verdot and 2% Cabernet
Franc. The best of the reds we tried.
Finally, a
2006 Muscat Canelli was served. A nice dessert wine, not too sweet or cloying,
but good flavors. All the wines were
good, but at the price, not as good as you would expect. They also have olive trees on the property
and they make a fruity olive oil out of the crop. Well made and very tasty,
nice fruity characteristics.
Very nice
winery but they compete in the $150 plus range for Cabernet. Not sold on the
history yet, I wish them success. (Sept, 2008)
