Thumbing around online, Twitter-chatting about Sonoma, following pretty much every winemaker I can on IG, I can’t not notice Sonoma Cutrer. I guess it’s weird that I’ve only just now bought myself a bottle. Good things, they say, are worth the wait. No longer a stranger, Sonoma Cutrer, you are my new friend, and you can be sure I’ll be calling back again and again.
Crux Winery is by far one of my favorite boutique wineries. They’re certainly setting the pace when it comes to Russian River Rhone wines — big bold flavors that are elegantly refined into some of the most balanced wines one can taste in the Rhone style. They’re the epitome of Old World conceptions meeting New World style. And the 2015 GSM Rosé is a palate-pleaser that proved just that.
I picked up this Kunde Cab around the same time I picked up their 2014 Chardonnay. Initially intrigued by a well-known Sonoma family name, I soon realized they have a good rep for a reason. So with such a good experience with their white wine, I was eager to bust open a bottle of red. I’ll tell you right now that the level of complexity in this wine is astronomical. But don’t be to eager to bust as I did. When it comes to Kunde Cab, patience is a virtue.
This is just another story of me discovering Sonoma wines. There are just so many — the adventure will never end (that’s a good thing in my book). Balletto is a name I’ve hard around in my world of wine chatter, but have never had the opportunity to taste. So when I found this reasonably priced Chardonnay at the local grocery store, I thought — well, why not?
Located in the heart of downtown Healdsburg is a casual, fun, if not a bit hipster, tasting room: Banshee Wines. It’s basically a Sonoma Valley startup by three friends from various sectors of the wine industry. Well, their collective knowledge has cultivated some of the most notable new wines — new wines with an Old World refinement. Banshee Wines Marine Layer Pinot Noir displays such maturity, speaking exclusively of the vineyards’ time and place in Sonoma, that you’d think the winemaker had decades of traditional training.
