A few weeks back my wife, Rosalee, and I were offered the opportunity to barrel taste Kent Callaghan’s 2009 wines.  For all of his wines, visit www.callaghanvineyards.com.   Many vintners believe that the ’09 vintage benefited from some of the most forgiving weather conditions in recent memory.  With the harvest long since behind us and the 2010 vintage not far from the starting gate, all of the wines are either in the barrel or in a few instances readied for bottling, especially some of the whites.  Stay tuned…………we’ll try to visit additional wineries and share the results with you.

Barrel 1:   Ann’s- Grenache Blanc, Verdelho, Symphony(Muscat and Grenache Blanc).  14% new Polished oak, 86% inert fermentation. Lemony yellow in color, soft sweet lemon meringue pie scents and flavors…just lovely.

Barrel 2:  Viognier, Riesling, Malsavia Bianca, Roussanne, Marsanne.  13% new French oak, 87% neutral barrel fermentation. Buttery and rich with mild curry spices and peachy undertones.  Very well textured.  Mild toasty oak scents on the nose…..beautiful wine in the making.

Barrel 3:  Cabernet Sauvignon (lightest lot)- Average of 28 days on the skins; whole berry fermentation; barreled in 2 year old Polished oak. Light, sweet and sour berry flavors and a hint of vanilla; reminiscent of cherry cough drops………a deceptively light and flavorful Cab.

Barrel 4:  Mouvedre (Tablas Creek selection)-2 year old French oak.
Medium red in color; raspberry with a hint of cherry and spice on the nose.  Solid finish held up by moderate tannins.

Barrel 5:  Mouvedre (CA Mataro selection)-3 year old Hungarian 500L puncheon.
Nice red cherry color with bright red fruit, spice and firm acidity.

Barrel 6:  Grenache co-fermented with ~15% Petit Verdot in 3 year old Hungarian 500L puncheon.
Dark cherry color; closed at this time with aromatics subdued for now; hints of deep cherry underneath and well balanced tannins……this one should be interesting when it emerges.

Barrel 7:  Padres  co-fermented 1 (“ Tempranillo/Syrah/Petit Sirah/Lisa’s pressed skins (blend of Viognier, Riesling, Marsanne, Roussanne and Malvasia Bianca and completely barrel-fermented in 2-5 year old French oak; Deep, spicy, orange marmalade aromas. Intense citrus, pear and mineral flavors that are taut and chewy”) in 1 year old French 300L hogshead. 
Lovely scents of plum and raspberry; gorgeous nose of vanilla and spice with lively acidity………….this wine should be fun, flavorful and energetic in its final form.

Barrel 8:  Padres  co-fermented 2 (Tempranillo/Syrah/Petit Sirah/Grenache) in 1 year old Polish oak.
Medium plum and raspberry notes; lovely scent of vanilla; hint of tobacco/leather.  Moderate tannins and a smooth finish.

Barrel 9: Merlot/Cab Sauvignon/Cab Franc co-fermented in new French 500L puncheon.
Cherry and vanilla scent, some plum and tobacco notes and hefty tannins.  This one needs some time to settle.

Barrel 10:  Petit Verdot in new Polish oak
Deep and dark hints at its flavor profile….deep dark fruits and powerful tannins.

Barrel 11:  Cab Sauvignon, Port Style in 6 year old French oak
Sweet and ripe dark fruits, light acidity……….great effort here……..?blended with Petit Verdot skins??

Tags: Callaghan Vineyards