Up and comming Zinfandels in Amador, California

In August of 2004 I was in Northern California and I knew I wanted to check out a few wineries. While I was thinking of going to Napa or Sonoma, a very good friend of mine told me to go to the Amador Valley area. I knew that Amador had a small winery base, but I had been away from NorCal for so long that I did not know how much the Amador region had matured. My friend assured me that the wines from Amador were excellent and the in-winery experience in Amador was much more personal. This friend is one of my oldest, most trusted friends and his taste in wine and fine food is very respectable, so I took his advice. He said that I had to go to Sobon winery—for it was one of the best and he personally knew the owner.

Amador Valley is on the Western foothills of the Sierra Nevada mountain range. The grass of the softly rolling hills are baked California golden brown and are dotted with hearty scrub oaks.

I went to Amador on a warm, very sunny weekday. The drive was leisurely down California Highway 16. While the drive to Amador is not as spectacular as going to Napa or Sonoma, you are rewarded once you reach the old prospecting town of Plymouth. The town has kept its rugged western outpost feel. Once through the town, make a hard right to go up into the hills, and it’s pure wine country from there on.

I arrived at Sobon just after midday. When I left the car I remarked at how hot and dry it was. This was a large contrast to Napa, which tends to be cooled by the coastal weather patterns. I wondered how grapes would hold up to this almost brutally dry heat.

The Sobon Winery is in an old white wash structure. Its court yard is a collection of old wine making and farm equipment. Inside is a spacious dimly lit tasting room and gift shop. It was quiet. I was the only person there.

One of the owners was behind the tasting bar and she readied a flight for me to sample. I started with their Cab, because Cabs are my favorite. She next poured their ReZerve zinfandel. I told her I was not a big fan of zins and she assured me that I would like it. She also explained that Amador was known for zinfandel and that its hot, dry climate was perfect for this grape. Well, after one sip I was convinced she was right and became a Zinfandel fan. It was both bold and refreshingly fruity. I bought several bottles. She told me that the family owned another winery down the road and I should check it out.

Sobon Winery Courtyard

Sobon’s sister winery, Shenandoah Vineyards was a contrast in character. The winery gift shop and tasting bar was contemporary and brightly lit. There were several people looking around. I bought a tasting here as well. The wine that struck me the most was their barbera. It is a gold medal winning wine and I could tell. It is one of the best wines I have ever had!.

There are many more vineyards and wineries in the Amador area. I did not have enough time to go to any more (believe me though, the next time I am out there, I will visit my old favorites and a few new). To find out more, check out the Amador Vintner’s Association webpage.

If you have the fortune to take a trip to Napa or Sonoma, make a point to do a day trip to Amador. You will be surprised and rewarded.

Renwood Zinfandel

It’s been just the past three years that I’ve really gotten into zinfandels. I became hooked after a friend pointed me to Amador Valley, an up and coming zin region in Northern California (I will have a post on Amador in the future). Now when I shop for wine, I always look for zinfandels from Amador. One that I have found is Renwood. The Renwood is full of fruit and is fully accessible. There is very little bite or alcoholic after taste. I enjoy it as an after dinner treat.

On of the things I enjoy most about Renwood (and most Amador wines) is its obscurity. I love surprising friends with a glass. Most are shocked by the quality and flavor for its appellation. If you get a chance to try the Renwood Zin, or any other Zin from Amador, do it!

Renwood Zinfandel

Color/Appearance: 4

Nose: 4

Taste: 4

Consistency: 4

Overall: 4

Purple Moon Shiraz

Christmas 2005 I got a pleasant surprise. A friend of mine gave me a bottle of Purple Moon Shiraz. It came in a green felt wine bag. As I pulled the wine out of the bag I was greeted by the deep Purple Moon label. I had never seen this wine before and the front of the bottle did not reveal much. Only the name Purple Moon and the facts that it was a Shiraz, vintage of 2004 and the origin of California were on the front. The back of the bottle was much more telling. There is nice little story on the wine and some tasting and pairing notes. And at the bottom of the back label finally you find out about the winery and location—Purple Moon Winery, Manteca, California.

Manteca, California? Manteca? I remember Manteca. Manteca isn’t wine country. The only thing of import in Manteca was the Manteca Waterslides water park (which closed down not too long ago). Well I guess Manteca can now lay claim to a pretty good Shiraz as well.

I cracked open the Purple Moon one Friday night while doing some work on the computer. It was a little cooler than room temperature, so I could not get the full development of its aroma. However, I was greeted by a nice spicy, fruity taste. There was very little trace of the cask, it was all fruit.

There is no presence on the web for this winery (or I can not find it). I would like to know more about the makers of this wine. Thanks again to my friend (Ms. Perfect) for this wonderful wine!

Purple Moon Shiraz 2004

Color/Appearance: 4

Nose: 3

Taste: 3.5

Consistency: Unknown

Overall: 3.5

An interisting direction in meats

I wanted to share something that I ran into on a NPR news story. Unfortunately, I live about as far away from this shop in Seattle, so if any one has tried their meats, I would be interested in hearing about it!

After hearing about Salumi, an artisan store, I became very interested. If you take a look at their web site, you will that they take an avant-garde approach to their cured meats. For two of their offerings, they blend cross culture techniques and ingredients for what seems like something completely new--the prosciutto style cured leg of lamb and the Mole Salami.

Lamb and prosciutto are two of my favorite things. I often say that government should add prosciutto to the list of daily recommended item needed in a diet! Prosciutto is a meat curing process normally performed on ham. The result is a dried, slightly salty meat with a spiced taste. How will the rich taste of lamb lend itself to this process? I can only guess and hope one day to enjoy.

The Mole Salami is named after and uses the Mexican spice tradition of mole. Mole is a sauce made of a blend of spices and Mexican chocolate. Salami as we know it is cured with spices and wine native to Italy and its neighbors to the northeast. Adding mole to the curing process will make this hard sausage more like chorizo, I assume. Again, another combination, I can’t wait to try!

The rest of the offerings seem to be just as rewarding to partake of. I have to plan a trip out to the Northwest!