Cartlidge & Browne: Current Releases
Chardonnay - 2009 North Coast
Light straw in color, the wine’s aromas show off its Carneros character right up front: fresh, assertive suggestions of papaya, guava and ripe citrus, with a light creamy note and a touch of sweet oak. The palate of the wine is firm and bright, but with plenty of stuffing and dimension, and an especially long, fruity, resonant finish. It is an excellent match for shellfish or any seafood preparation this side of bouillabaisse, as well as for light pastas and grilled or roasted poultry. Makes a great aperitif, too
Chardonnay - 2008 California
Sources: (81% Clarksburg - Wilson Farms Vineyard) (11% Carneros) (8% Sonoma County)
Tasting Notes: Aromas of apple, kiwi, butterscotch and oak spice. Very user-friendly with lots of juicy pear and stone fruits.
Sauvignon Blanc - 2008 Dancing Crow Vineyard
Sources: Lake County - Dancing Crow Vineyard
Tasting Notes: A brilliant light straw color, this wine combines delicate floral high notes with ripe melon, citrus, mango, and guava suggestions. On the palate, it's zippy and vigorous while offering juicy grapefruit and honeydew flavors.
Cabernet Sauvignon - 2008
Sources: North Coast
A rich ruby/garnet in color, the wine’s aromas combine ripe, juicy fruit notes of cassis and blueberry with classic mocha, sweet tobacco, and cedar spice. Particularly impressive in its lush, dense mouth feel, it offers full-throttle, jammy black fruit brought into focus by a dollop of spicy, smoky oak. The wine can be enjoyed with virtually any grilled or roasted meat, but pairs especially well with fine cuts of beef or loin lamb chops. It is also delicious with feathered game, or with hearty poultry dishes such as coq au vin.
Cabernet Sauvignon - 2007 North Coast
Sources: North Coast
A brilliant, full ruby/garnet in color, the wine’s aromatics are buoyant and assertive, offering cassis and black cherry fruit along with Cabernet’s signature characteristics: cedar, graphite, sweet tobacco, and a touch of mocha. The full-bodied palate highlights ripe fruit, oak spice, and earthy tones of anise and cocoa. The wine is a great match for most grilled red meats, roasts, poultry, and cheese such as aged cheddar and Manchego.
Cabernet Sauvignon - 2006 Snows Lake Vineyard
Sources: Snows Lake Vineyard - Red Hills Lake County
Tasting Notes: Flavors of cedar, graphite, cassis, sweet tabacco and bittersweet chocolate. That said chocolate cherries immediately come to mind.Click here for a video on Lake County Wines
Merlot - 2007 North Coast
Sources: Lake County, Sonoma, Mendocino
Tasting Notes: A full, deep garnet in color, the 2007 Merlot offers lush, ripe aromas of plum and black cherry, along with wonderful suggestions of spice cake, cocoa, and fine toasty oak. On the palate, it is generous and soft, with lots of black fruit flavors, mocha and anise, along with a touch of rose potpourri. Enjoy it with grilled or roasted red meats, poultry and feathered game, or with less spicy pastas and risottos. Tannins are plush enough to make it very enjoyable all by itself!
Pinot Noir - 2008
Tasting Notes: Aromas of cherry cider, plum jam, and spice cake. Vigorous and full-flavored, notes of cherry cobbler, fresh plum, and toffee.
Zinfandel - 2007 Deaver Vineyard
Sources: (Deaver Vineyard - Amador County)
Tasting Notes: Ripe black fruit with raspberry high notes, along with finely focused notes of cola, baking spices, anise, and leather. The palate is very generous and rich, with jammy lush fruit character focused by sweet toffee oak and a solid mineral core that clearly identifies its origins.
Rabid Red - 2006
Sources: Mendocino, Lodi, Napa, Sonoma, Amador County
Tasting Notes: Dark ruby color with loads of rich, grapey, raspberry and cherry fruit underscored by mocha tones and spicy oak.
Dessert Syrah NV(TASTING ROOM ONLY)
Sources: Mendocino, Paso Robles,
Tasting Notes: A brilliant plum color with amberish tinge, the wine’s aromas lean most heavily toward confit of red fruits, with tones of honey, raisin, and toffee. The palate is amazingly lush and expansive. Its flavors of red fruits, anise, spice cake and butterscotch are boosted and focused by refreshing acidity.
