Wednesday, June 26, 2019
We have traveled into the beautiful Anderson valley,and will stop off in Bonneville at the Philo Ridge tasting room. heather is the winemaker and I'm very excited to finllay talk with her. The wines are amazing and the vineyards are a story within themselves. we will check out the website and then open these fine white wines from Philo Ridge vineyards.So let's pop the corks and get started. Fred and Heather took possession of the property in August of 1999. There were already three acres of Cabernet Sauvignon and Merlot planted just below the house. The vineyard was planted in 1976 by the original owner of the property, Vernon Rose of Christine Woods Winery. The property was their original winery as well. There were an additional seven acres of plantable terraced land just yards from the original vineyard. We suddenly found ourselves in the wine business. It was quite thrilling and equally terrifying. Neither of us had ever actually farmed. We had read a great deal and we were well schooled in the wine aspect of the business, but we were lacking in that get-your-hands-in-the-dirt, practical experience. One of the first things we did was ask Norman Kobler to be our vineyard manager. Norman has many years of hands-on knowledge about almost everything to do with putting something in the ground, watching it grow, and making wine. Norman planned and supervised the installation of our Pinot Noir and Pinot Gris vineyards in 2000 and has worked hard to continue our education. We decided to become a bonded winery in 2001 and we released our first vintage in January of 2004: 167 cases of 2001 Syrah and Cabernet Sauvignon. We were very pleased when our first submission – our 2001 Syrah – won a Silver medal in the San Francisco Chronicle competition. Since that time, we have entered a number of competitions with our wines and have done very well, including 90 points and Editor's Choice for the 2006 Pinot Noir in the July 2010 Wine Enthusiast. We also received Editor's Choice for the Gewurztraminer and Pinot Gris in the same edition. Our production is now up to 2200 cases and we continue to ratchet up our production. But we still make each wine by hand in small batches of between 90 to 450 cases each. Our goal is to make great wines that have complexity and exemplify the best their varietals have to offer your palate. Pinot Noir is our primary wine, but we have added Gewurztraminer, Pinot Gris, Chardonnay and Viognier to the mix for white wines with Zinfandel and Vino di Mendocino (our red blend). (Gewürztraminer in German-language areas) is a pink-skinned grape variety that produces some of the world's most distinctive aromatic wines. Its perfumed style is somewhat polarizing; fans adore its intense floral scent and sweet-spice flavors, while detractors lament its low acidity and lack of subtlety. Gewurztraminer's parentage is hard to trace. Modern research suggests that it is the aromatic mutation of Roter Traminer (Savagnin Rose), and therefore part of the ancient Savagnin-Traminer group of grape varieties, which have identical or near-identical DNA profiles. As such it is hard to locate a precise area of origin, though Savagnin is thought to have originated in...this wine is dry and rich,and perfect with spicy food. Viognier is a white-wine grape variety known for producing textural, aromatic wines with pronounced stonefruit flavors; "apricots and steel" are the variety's classic flavor associations. On the nose, Viognier wines can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine. In aged examples and sweeter styles, this potentially overpowering herbal profile is softened by honeyed notes. In the late 1960s ,just 14 hectares (35 acres) of Viognier vines were all that remained in the world, located exclusively in the vineyards of Condrieu and Château-Grillet. Happily, the 1970s saw new life breathed into the near-extinct variety, by the Yalumba winery in... and now it's time to pour another glass of these great wines and enjoy the audio feature.Please click on the link at the bottom,and sit down with us as we enjoy these amazing wines from Philo Ridge Vineyards We will pour you a glass of each wine,and I will head out to the kitchen to start up a few dishes to go with these incredible wines.Cheers! Click here and join us as we enjoy the white wines of Philo ridge Vineyards .
Tuesday, June 25, 2019
We have a great new feature with Fred R. Buonanno and Heather A. McKelvey .Fred has decided to relax today and let Heather and I discuss these amazing wines.We have three of them,and it's time to open these wines and enjoy the summer sunshine! first let's check out the website and get up to speed on the history and background of this special winery. I must say Heather was amazing telling us about these beautiful wines. They decided to become a bonded winery in 2001 and we released our first vintage in January of 2004: 167 cases of 2001 Syrah and Cabernet Sauvignon. We were very pleased when our first submission – our 2001 Syrah – won a Silver medal in the San Francisco Chronicle competition. Since that time, we have entered a number of competitions with our wines and have done very well, including 90 points and Editor's Choice for the 2006 Pinot Noir in the July 2010 Wine Enthusiast. We also received Editor's Choice for the Gewurztraminer and Pinot Gris in the same edition. Our production is now up to 2200 cases and we continue to ratchet up our production. But we still make each wine by hand in small batches of between 90 to 450 cases each. Our goal is to make great wines that have complexity and exemplify the best their varietals have to offer your palate. Pinot Noir is our primary wine, but we have added Gewurztraminer, Pinot Gris, Chardonnay and Viognier to the mix for white wines with Zinfandel and Vino di Mendocino (our red blend). Our first wines is the Zinfandel. Full flavored and full bodied, this big, expansive wine oozes ripe and dried fruit character from the aroma to the flavors and finish. It suggests blackberry and strawberry flavors, feels tannic on the palate rather than soft, and carries a bit of warmth. I'm a huge fan of this wine and need to get a case of this special wine. Next we will open the Primitivo, Vittorio's Vineyard . Beautifully balanced and quietly powerful, this full-bodied wine poises plenty of berry and dark plum flavors on a smooth, sophisticated texture that carries all that fruit through the finish. It's dry, and that's a plus for pairing with most food. we will also open the Vino di Mendocino V. A very full bodied red wine blend with excellent structure and balance. Served with different foods, the varietals that comprise this blend come to the forefront. There are distinct flavors of black currants and bright black berries from the Zinfandel and the Petite Sirah offers a hint of white pepper, while the Syrah and Carignane give it an earthy, brambly quality. After tasting these wines I have to say...if I wasn't hungry when I started...I am NOW!! Let's pour a glass and sit down and relax as we listen to this great new feature with Heather!Cheers! OK, we will pour three glasses for you....! Click here and join us as we enjoy the wines of Philo Ridge Vineyards .
Thursday, June 13, 2019
Today we will open two incredible wines from Journeyman Wines. the new feature about these two wines is full of history and facts about these special wines. first let's check out the tasting notes and a little of the history behind the story,and then listen as we hear about these beautiful wines. In 1896, Pete Seghesio's great-grandfather, an immigrant from Italy, purchased a young vineyard for 10 gold coins he earned working as a cook in Californiaâ€™s gold mines. With its fog, cobbled hillsides and proximity to the ocean, this special place reminded him of his hometown in Italy, San Lorenzo. At the same time, my paternal grandfather, already a winemaker in California, founded Seghesio Family Vineyards and Winery. Eventually, my parents would meet over a grape purchase at the San Lorenzo Vineyard.Â Today, it is my privilege to steward the San Lorenzo Planting, and honor the iconic 120-year-old vineyard that has helped shaped my life. Humbled our familyâ€™s rich history in and deep love of the California wine industry, I began Journeyman with my wife and sons to share with them a craft that has sustained our family for generations. With ten gold coins earned working as a cook in the California gold mines, my great-grandfather purchased the San Lorenzo Planting in 1896. The San Lorenzo Vineyard The San Lorenzo Planting today comprises 140 acres, 40 acres of which are planted to vineyard. And, not only is it our home but home to our winery, cattle, chickens, fruit orchard, olive grove, restaurant vegetable garden and, four our two teen-age boys, a small motor-cross course. The purchase deed makes reference to a young vineyard already producing on the property suggesting that the vineyard was planted before 1892. Today, we call this vineyard treasured by my mother, Rachel Ann Seghesio, the Pearl. The Pearl became the cornerstone for subsequent plantings on San Lorenzo which is today, one of the most iconic vineyards in California. Idyllically located aside the Russian River and bordering the town of Healdsburg, the San Lorenzo spans both Alexander and Russian River Valleys. Its rocky terraces, foggy mornings and southern facing slopes make it a treasure rivaling any gold discoveries of my grandfather. Each lot of fruit is hand harvested in the early morning hours and, then, sorted as it enters the winery. Gently pressing over a period of four hours, we yield less wine while avoiding bitterness from the skins. Once in barrel or concrete egg, native yeast begin fermentation. All lees remain in barrel throughout the aging process adding complexity and richness. Now it's time to open these two wines. Produced from the steepest part of our San Lorenzo Estate, the Rockgarden vineyard derives its name from the large cobbles that challenge it to produce fruit. The Padrone clone, a favorite from my many days walking acres of Sonoma Countyâ€™s zinfandel vineyards purchasing for Seghesio, was my choice for this site just below our home. Grapes are harvested at night, double sorted, then placed in small 4-ton, open-top tanks where they cold-soak for 5 days at 55Â°. Punch-downs and pump-overs ensue until day 6 when we turn off the cooling and inoculate to begin fermentation. Aging 100% FranÃ§ois FrÃ¨res (1/3 each new, one-year old and two year old barrels). 2015 was rated 93 points in the Wine Spectator The Pearl comes from the oldest vines planted near the Russian River, north of Healdsburg, from vines mentioned in an 1896 deed still framed in the Seghesio house. When my great grandfather, Francesco Passalacqua purchased this vineyard in 1896 with ten gold coins he earned working in Californiaâ€™s goldmines, the deed made reference to a young zinfandel vineyard. That vineyard I still tend today. In fact, walking the vineyard I realized it is not simply Zinfandel so I enlisted the expertise of Dr. Andy Walker from UC Davis to help me identify the abundance of varietals. We discovered our own gold mine. While this century old field blend is almost 70% Zinfandel, the remainder boasts not only Zinâ€™s usual companions, Petite Sirah and Carignane but also Grand Noir, Alicante, Negrette and Mataro. My mother cherished this original block of San Lorenzo. In her honor, we call it THE PEARL. Varietal Composition: 69% Zinfandel, 5% Carignane, 15% Petite, 10% mixed reds. 2015 Vintage rated 95 points Wine Spectator Now let's join Pete and get the rest of the story.Click on the link below and join us!Cheers! The time is now!! Click here and join us as we enjoy the wines JourneymanWines .
Monday, June 10, 2019
Today we are opening a few different wines from Rodney Strong Vineyards.Three Reserve wines including Chardonnay,Pinot Noir,and the reserve Cabernet.We will look at the tasting notes and then travel over to the 8 dragon Restaurant,a local favorite in Healdsburg. Our story begins over 55 years ago, when a celebrated American dancer named Rod Strong settled in Sonoma County to pursue a second lifelong creative passion: winemaking. Rodney Strong Vineyards was the 13th winery bonded in the newly discovered Sonoma County wine industry. A trio of winemaking paths crossed when Rick Sayre joined the team as Winemaker in 1979, and again when the Klein Family, 4th generation California farmers, purchased the winery in 1989 and initiated a renewed commitment of modern artisan winemaking. Through the years, Rodney Strong Vineyards has earned the reputation for critically acclaimed Single Vineyard and Reserve wines, stand out Estate releases and best-in-class Sonoma County varietal wines. First let's try this beautiful Chardonnay . Our Reserve Chardonnay is created in our small lot winemaking facility, the Artisan Cellar. Winemaker Greg Morthole employs cutting edge techniques such as whole cluster pressing, "double dry" barrel fermentation, and unfiltered bottling. This wine is aged sur lie, with bi-weekly bâtonnage which imparts an elegant fullness and creamy texture on the palate. With small tanks and equipment sized for the most discriminating vineyard selection process, our facility is truly state of the art, and represents the Klein family commitment towards producing the finest wines possible. We have opened the Reserve Pinot Noir also. The 2015 Reserve Pinot Noir has wonderful aromas of dark cherry, plum and dark raspberry accompanied by clove and cinnamon baking spice notes on the palate. The wine is lush and rich, with a silky textured mouthfeel and well-balanced acidity. Storms in late winter filled the soil with water that the vines would need in a few months. Warm days in late winter and early spring induced the Pinot Noir buds to swell during the third week of Feb, earlier than normal. The weather alternated between cool periods and warm through the summer, with a few heat spikes making the sugars climb at an accelerated pace. Harvest would yield a smaller crop than normal, averaging just over 2 tons per acre. This would be the first Reserve Pinot to come entirely off our Jane's Vineyard since the 2008 vintage, concentrating heavily on our oft favored Crinella block. Our 2015 Reserve Pinot Noir was aged in less new French oak barrels than past vintages, but also for a few months longer, in order to showcase the terroir to a higher degree, but still keep the richness that barrel aging imparts. Recently I discovered the 8 Dragon Restaurant,which features many local wines to pair with their Chinese cuisine.Today we Are featuring the Reserve Cabernet with a few dishes. Visitors to the winery often ask what "Reserve" Cabernet means to us. It's simple. Reserve means the winemaker's careful blend of individual Cabernet Sauvignon lots made from time tested, meticulously farmed sections of some of the very best vineyards in Alexander Valley. Select areas within each vineyard are hand harvested individually, fermented separately and aged in the finest French oak barrels. After about six months, each lot is tasted and graded and only the Cabernets that display depth, richness, intensity, and age worthiness are considered for Reserve Cabernet. The 100% Cabernet blend is then assembled, and the wine is returned to barrels to facilitate flavor integration. The wine is aged an additional 14 to 20 months, depending on the vintage, before bottling. I hope you will enjoy our new feature with Greg Morthole and also the 8 dragon Restaurant. Cheers! Click here and join us as we enjoy the wines of Rodney Strong Vineyards and the cuisine of 8 Dragon Restaurant .
Sunday, June 2, 2019
Recently I sat down with Pete Seghesio and was introduced to the great new company he has established in Healdsburg California. Acclaimed winemaker Pete Seghesio embraced another long standing family tradition, studied with Italian masters, and secured the best ingredients from local farms to create the most memorable tasting experience in wine country. In the late 1800s, Peter Seghesio’s grandparents emigrated from Italy and settled in Sonoma County. As lifelong farmers, they immediately recognized the promise of the land, and began two traditions that we still honor today: winemaking and crafting artisanal salumi, sausage, and cured meats. When Peter was only three years old, his father, Eugene “Pio” Seghesio, and his father’s best friend, George Dominichelli, began teaching him how to craft sausage and cure meat. Pete learned how to harvest the farm-raised hogs to create fresh sausage, salumi, and other cured meats, carrying on a multi-generational tradition common among the area’s Italian families. Handmade sausage and cured meats are a delicacy, but they began as sustenance to nourish farmers and their families through the winter. In 1987, Peter took on the family business, Seghesio Family Vineyards. Under Pete’s leadership, the hundred-year-old family winery quickly earned national accolades for the Zinfandel produced from the family’s historic vineyards. In 1997, Pete and his wife, Cathy, brought a cherished family tradition to the winery: annual sausage making parties, where guests could handcraft meat custom-seasoned to pair perfectly with their favorite wine. By combining traditions passed down through his family, techniques learned from the Italian greats, and seasonal ingredients harvested from local farms, Pete and the Journeyman Meat Company team strive to create the best products in one of the world’s most bountiful culinary regions: Sonoma County.We have three great new features with Pete,and today we will feature our first feature of three of his great wines from Journeyman Wine Company. This will include his Chardonnay ,Pinot noir,and Rose. In 1896, my great-grandfather, an immigrant from Italy, purchased a young vineyard for 10 gold coins he earned working as a cook in Californiaâ€™s gold mines. With its fog, cobbled hillsides and proximity to the ocean, this special place reminded him of his hometown in Italy, San Lorenzo. At the same time, my paternal grandfather, already a winemaker in California, founded Seghesio Family Vineyards and Winery. Eventually, my parents would meet over a grape purchase at the San Lorenzo Vineyard.Â Today, it is my privilege to steward the San Lorenzo Planting, and honor the iconic 120-year-old vineyard that has helped shaped my life. Humbled our familyâ€™s rich history in and deep love of the California wine industry, I began Journeyman with my wife and sons to share with them a craft that has sustained our family for generations. Journeyman’s 2016 Chardonnay is a blend of four extraordinary vineyards: Zio Tony, Lucky Well, Dutton and the famed Ritchie Vineyard. Carefully harvesting select portions of these famed sites in the middle of the night and at the peak of maturation, we are able to achieve great depth of flavor from this noble grape. Flavor accents of red apple, ‘chablis-like’ limestone and white blossoms accented with fine French oak tannins surround the creamy palate of this complex wine. The result of our tedious process â€“ the carefully selected vineyards, the nighttime harvest, and the concrete egg aging period – is a wine of structured elegance with nuances of green apple, stone fruit, wet limestone and honeysuckle, with layered sweetness from refined oak components. THE VINEYARD Our Pinot Noir comes from an iconic â€œold vineâ€? vineyard we have worked with for over a decade. The Thomas Road Vineyard, meticulously farmed by the Dutton Family, was planted in 1986, the year that Peter graduated with his enology degree. With a foundation of Goldridge Soils, this benchland site sits within the Southern Edge of the Russian River Valley. Southwestern exposure and morning fog create ideal growing conditions and, because of its age, Thomas Road gives us clustered, concentrated fruit. The grapes are picked at night, de-stemmed, and double-sorted to ensure that only the best fruit moves forward, and gently poured into four-ton open-top tanks.Â Â Here, the juice and must are soaked at fifty-five degrees for five days, pumped over twice, and punched down once per day â€“ all under inert gas.Â Â On day six, we turn off the cooling, inoculate with a started culture, and beginning fermentation.Â During this period, we punch down and pump over every 6 hours until we get down under 3 brix. We then age the Pinot Noir in Francoise Frere barrels, using 50% new and 50% one-year-old. we will also include a great Rose in this feature.So sit back and enjoy a glass of each of these great wines from Journeyman Wine Company.Click on the link below,and listen while Pete tells us of these three great wines.Cheers! Click here and join us as we enjoy the wines of Journeyman Wine Company .
Saturday, May 25, 2019
As we enjoy this great holiday weekend,May I suggest three great reserve wines from Rodney Strong Vineyards. Raised in Sacramento, Greg Morthole attended the University of Wyoming, where he earned a B.S. in Natural Sciences. He entered the wine industry as a Laboratory Analyst at Vinquiry in Windsor, California, then moved to Chalk Hill Winery in 2003 to become an Enologist. Greg joined the Rodney Strong Vineyards team in 2005, when he accepted a position as Lab Director. His innate acumen for winemaking became immediately clear to his peers, and he quickly ascended to an appointment as Associate Winemaker in late 2007. In the spring of 2010, he was promoted to Winemaker, overseeing all aspects of operations and winemaking in our Artisan, “Winery Within the Winery.” With a quiet demeanor and a determined attitude, Greg’s energetic style illustrates how enjoyable he finds winemaking to be. “Making the Reserve and Single-Vineyard wines here is an honor,” he says. Alexander Valley is best known for the classic Bordeaux varietals which thrive in the unique soils and warm climate, with parts of the valley moderated by cooling ocean breezes and evening fog. Cabernet Sauvignon and Merlot grown here are marked by deep plum and blackberry flavors, with abundant, supple tannin structure. Alexander Valley Sauvignon Blanc is characterized by ripe melon and pear tones, highlighted by zesty lime peel notes. A testament to the amazing quality of the region, each of our single-vineyard Cabernet Sauvignon releases comes from small Alexander Valley vineyard sites: Alexander’s Crown, Rockaway and Brothers.Let's start with the Reserve Cab Franc. Our 2015 vintage Reserve Cabernet Franc is rich with aromas of black cherry, raspberry and chocolate with floral undertones. On the palate are flavors of linden spices, red cherry and cocoa with structured tannins and a long-lingering finish. FOOD PAIRINGS Enjoy this wine now with grilled Pork loin, Portobello mushrooms or cellar for enjoyment in years to come. HISTORY Our 2015 Reserve Cab Franc was created in our Square Tank Cellar. Winemaker Justin Seidenfeld employs techniques such as cluster pre-sorting, berry sorting, and extended maceration. With small tanks and equipment sized for the most discriminating vineyard selection process, our cellar is state of the art and represents the Klein family commitment to producing the finest wines possible. THE VINEYARDS The exceptional 2015 vintage started with buds pushing a little early after a very dry winter. The spring continued to be warm and dry, conditions favorable for optimum fruit set. Summer brought more warmth as the grapes acclimated to the sunshine. The 2015 Reserve Cab Franc is made from 4 different sections of our Cooley Ranch vineyard and has 5 varietals in the mix. By mid-September we were picking 100% Cooley throughout the property.our next wine is the Reserve Malbec. WINEMAKING NOTES Our 2016 Reserve Malbec is rich with aromas of briary berry fruit, boysenberry and light floral undertones. On the palate, black cherry and currants give way to dried herbs and fine tannins for a lingering finish. FOOD PAIRINGS Enjoy this wine now with honey glazed pork chops, oven roasted winter vegetables or a petit filet with spicy peppercorn sauce. HISTORY Our 2016 Reserve Malbec was made in our small lot Artisan Cellar. Winemakers Greg Morthole and Justin Seidenfeld employ techniques such as gentle destemming, whole berry fermentation, barrel fermentatations and thermo maceration, using small tanks and equipment sized for the most discriminating vineyard selection process. Our cellar is state of the art and represents the Klein family's commitment to producing the finest wines possible. We now will move on to the Reserve Cabernet. Rich, lush and structured, the 2015 vintage displays intense aromas flavors of blackberry, black currant, cassis and crushed violet. This wine is velvety with a smooth, lingering finish of toasty baking spices, vanilla and cocoa. It's time to start thinking about the dishes to go with these great wines...any thoughts? Click here and join us as we enjoy the wines of Rodney Strong Vineyards .
Friday, April 5, 2019
The weekend is here and it's time for a great feast and also wines from Rodney Strong.Today we are opening two great Cabernets from Alexander Valley and Knights Valley.First let's look at the tasting notes and a little background on these fine wines. Rodney Strong was one of the pioneers of Sonoma County’s modern wine industry, an acknowledged visionary who understood the potential that Sonoma County’s soil and climate held for producing world-class wines. A successful dancer before retiring and turning to his second love, winemaking, Rodney Strong established Sonoma County’s 13th bonded winery in 1959. The history of Rodney Strong Vineyards has roots that stretch back more than 100 years; a tale of families in pursuit of an abiding passion: wine. “There are no shortcuts when it comes to making world-class wines. It requires great vineyards. It demands a committed, passionate winemaking team. And it calls for an investment in craftsmanship. We’ve gathered it all here at Rodney Strong. No Shortcuts. It’s my family’s commitment.” - Tom Klein, Proprietor Our first wine is the 2015 Alexander Valley Cabernet. A powerful Cabernet from the hillsides of Alexander Valley, this wine is lush with blackberries, dark plum, and chocolate. The notes of dried herbs, black pepper and minerality reflect the terroir of the Alexander Valley. The soft, supple, and mature tannins give this wine a strong backbone, while the 18 months of barrel aging have softened the wine enough to enjoy now. FOOD PAIRINGS Pair this wine with herb crusted pork loin, grilled vegetables, a Gruyère cheese and mushroom topped burger, or cellar for enjoyment over the next three to five years. HISTORY Rod Strong recognized the Alexander Valley as an ideal place to grow Cabernet Sauvignon as far back as 1971, when he planted our first Cabernet vineyard on a hill known as Alexander’s Crown. Today we proudly farm four different estate vineyards on the benches and hillsides above the valley floor, where Cabernet displays the finest expression of the Alexander Valley terroir. THE VINEYARDS Early winter showers were followed by a warm, dry beginning to the new growing season, setting the stage for an early bud break. Alternating overcast days and heat waves continued through spring and summer, with a particularly hot period in late June, and an unseasonal rain in July. We harvested the grapes at peak ripeness from September 3 through October 8 under ideal conditions. We will also open the 2016 Knights Valley Cabernet.I really enjoy this wine and the wines from this valley. WINEMAKING NOTES The 2016 Knights Valley Cabernet Sauvignon is deeply colored and bursting with aromas of crushed blackberries, spicy dark plum, dusty cocoa powder, cassis and wild raspberry. The complex layers of spice, red fruit and chocolate on the palate are framed in rich, velvety tannins with a long lingering finish. FOOD PAIRINGS Enjoy this Cabernet Sauvignon now with braised short ribs, beef ravioli or lamb shanks, or cellar it to enjoy over the next 3 to 5 years. HISTORY Protected from direct Pacific Ocean influence, Knights Valley is the easternmost Sonoma County appellation, known for its warm days and cool nights and is the warmest viticultural region in the county. The valley lies between the Alexander Valley and Chalk Hill wine regions to the west and is situated at the foot of Mount St. Helena to the north. The valley’s beauty and mineral-rich volcanic soils make it well suited to quality viniculture. THE VINEYARDS Knights Valley is a rustic and undeveloped hidden gem of volcanic rock and alluvial soils that are perfect for growing Bordeaux-style wines, especially Cabernet Sauvignon. The 2016 growing season was about as close to ideal as we couldve asked for. We received an average amount of rain over winter, with only one big storm in early March that topped off soil moisture. Spring was pleasant, so the vines got off to a great start. Average temperatures continued through summer with the occasional heat spike that Cabernet Sauvignon seems to love. Warm temperatures continued through the fall which meant harvest started about a week earlier than normal. Harvest kicked off around mid-September through October 8 under ideal conditions. We will now pour you a glass of each of these world class wines from Rodney Strong Vineyards and join Greg Morthole as we learn more about these wines.anyone hungry?? click on the link below and join us!Cheers! Click here and join us as we enjoy the wines of Rodney Strong Vineyards .