Wednesday Reality Check

Last night we were having a glass of one of those 50,000 case production wines that provides no sense of depth or character.  After that glass, I decided it was time to open one of my cellar wines; one where the wine maker actually took the care and time to produce a quality limited production wine.  The Benziger Estate Oonapais red blend showcased what a quality wine can provide.  I think of all those budget wine drinkers that will never venture out of their price point, and therefore never experience what a handcrafted wine can impart.

Tasting Notes:
Each varietal imparts its own distinct flare; ripe black cherry aromas along with plum, blueberry and cassis expose Cab’s rich fruit components while merlot’s well integrated tannins help soften its big mouthfeel and elongate the finish. It is a powerful wine with intense body and texture. Drink now, but it will improve until 2016.

Vineyard Notes:
Erratic climate changes played a huge role in our vineyard management – from frost to drought, high winds to heat waves, smoke from fires hundreds of miles away, we were hard at work from start to finish. Initially, harvest began early in August, but cooler temperatures slowed things down a bit and the rest of the harvest was evenly paced and lasted into October.

Production Notes:
Oonapais showcases the diverse and healthy environment in and around the Benziger Family Estate. In 2008 the blend is made up of 67% Cabernet Sauvignon, 22% Merlot, 7% Petit Verdot, and 4% Cabernet Franc. This wine is made with traditional, hands-on methods. The grapes were hand sorted in the vineyard, fermented in small tanks and serviced by hand with love and care. Native yeast and malolactic bacteria were employed throughout. The wine was aged for 21 months in French oak and bottled in August of 2010.