3 Sixty Cellars Oro Red Wine Blend

*Bottle #44: 3 Sixty Cellars Oro Columbia Valley Red Wine Blend

*Price: $30+? 

*Running Tab: $530

Sometimes free is better simply because it is free. 

There's a partner that will go unnamed of 3 Sixty Cellars, a Tri-Cities, Washington bed n' breakfast and now winery. Seemingly unwed and flirtatious was this co-owner of his overnight wine escapade who gave me this bottle of Oro, a red blend from 3 Sixty Cellars after I attempted to avoid him during a tasting. I did a little research and found out the guy's not only been married for a while but he owns the business with his wife. He's the second creep I've ran into on this wine blog who either hit on me or a friend over wine.

Needless to say, this fermented juice stuff can bring out the good, the bad and the unnecessarily randy side of people... Lushes.

Coming around full circle: free, in this case, did not taste or smell any better simply because it was free. In fact, this situation may have made the wine worse. With the Oro, Spanish for "gold," there was no masking what it really was. A dog dressed in gold is still a dog, even if it's free or well-trained.

The bed and breakfast itself is said to be stunning, sitting on a hill overlooking the Columbia River and a 360 degree turn of the Tri-Cities. All in a name.

40% Cabernet Sauvignon, 30% Merlot and 30% Syrah, the Oro is a product of Victor Cruz, the winemaker for the neighboring Canon del Sol Winery. Victor, I hope you are not reading this...

Earthy with simple cherries and plums on the nose, the aroma opened up with white pepper and dumped out asparagus, something petrol and a distinctly medicinal note. There was a moment when I smelled borderline wet wool substances in the glass to the point where I got a new glass because I thought that could have been the problem. I was wrong.

The palate lacked in matter except for tannins. Those were there more than anything else. Astringent with weak fruit composition, I was able to pull a little bit of red berries out but even then I was digging. The texture was odd but that could have been me still picturing the wool-like aroma on my tongue. Hollow, flabby and disappointing for free. 

The Oro was a simple-minded, lackluster and structureless blend that almost shamed the three varietals used in the wine that grow so well in Washington state. 

Score: 2. 

Herdade Dos Grous 2006 Tinto/Red Wine

*Bottle #43: Herdade Dos Grous Vinho Regional Alentejo 2006 Tinto/Red Wine

*Price: $18

*Running Tab: $530

Possibly the coolest element of the Herdade Dos Grous Red Wine was the label's Webpage. Not a complete 180 from last week's criticism but Herdade Dos Grous has various translation options (Dutch, please?), a silhouette of their elusive grouse (two, to be exact) and a Google map of their exact location, (latitude, longitude and something else?). How hip.

Claiming "great wine" as their duty, the site showcases photos of the Dos Grous estate vineyards and stunning manor by the unnamed river in Albernoa (research says the Guardiana River) but all at a quick glance with no description other than the title.  All we get on the winery itself is a brief mission statement and the rest is left to the taster's discretion. Aw, objectivity. 

There's a little bit of subjectivity. Well, the facts.

The Alentejo region of Portugal is not only one of the oldest regions in the nation but one of the oldest left on the planet. Along with being the largest region, Alentejo is said to be particularly tailored for "typical wine" production of exceptionally high quality. 

The Tinto - Red Wine blend from Herdade Dos Grous harbors a few varietals that were unchartered territories for me, not to mention my only grasp of Portugal is 1) Port and 2) Touriga Nacional (the main variety used in Port). 

So with 15% Syrah being the only familiar part, here's the remaining role call:

- 35% Aragones: The Portuguese version of Tempranillo. Deep purple, full-bodied berries and tobacco.

- 30% Alicante Bouschet: Blending grape used for its polyphenols (color and tannins).

- 20% Touriga Nacional: Lotsa tannins, juicy dark fruit and considering to be Portugal's finest. The grape of Port.

And in the end, the only thing that matters is how it smells and tastes to me. Case and point.

Smells like... Dark and jammy, full of spice and plum notes, dried fig after awhile and a really nice hint of cloves. I decided this: if the color purple had a smell (not the Oprah-funded musical), this would be it. Luscious and with a mysterious tone I couldn't pull out until after some time... It was floral - violets! Delightfully fresh-room scented, like clothes under the effect of a dryer sheet. 

Tastes like... Fruit! Dark and jammy, acidic with some subtle tannins that come back to bite you post-swallow and just enough heat. Complex and multifaceted but approachable and easily enjoyable. Kind of the real meal deal, man. 

Downside: Dies after just a few hours of oxidation. If you're going to drink this puppy, drink it in one sitting because it does not taste good after a few hours of uncorking, let alone the next day. 

Drinking a bottle in one sitting is no problem for two-three people, let alone me solo. 

Score: 8.

Chelan Estate 2004 Reserve Red Wine

*Bottle #42: Chelan Estate 2004 Reserve Red Wine Stillwater Creek Vineyard

*Price: $30

*Running Tab: $512 (Free for me, again...)

I complain a lot. I'm aware of that. But I do have some signature pet peeves that I fuss over more than most things. For those who know me, I swear this becomes endearing after many years of tuning me out...

A classic no-nonsense vex of mine is bad business Web pages. If you have enough money to run a sufficient business and launch a Web site, you should have the sense or means to find someone with the sense to create a page that looks decent. I have a very difficult time taking businesses serious whom own poorly designed sites. I know this is faintly over-scrupulous, but come on! How hard?!

Case and point: this week's winery. Raved and acclaimed to be one of the best wineries in the Lake Chelan Valley (which is inches away from becoming an appellation in the state of Washington), the Chelan Estate Winery has their Web site on the City of Commerce page. Come on!

The Stillwater Creek Vineyard 2004 Reserve Red Wine from Chelan Estate is a perfect example as to why the winery should better portray itself. A classic blend of the five Bordeaux varietals that is completely taken advantage of under false pretenses of crappy marketing. 

Everybody and their mother sources fruit from Stillwater Creek Vineyard in Washington - it's a model representation of the state's terrior, high in basalt (bless that Mount St. Helens) and sloping at one of the steepest sites in the greater Columbia Valley. Why wouldn't Chelan Estate do a red wine blend of the varietals that grow the strongest in the state at one of its most successful vineyards? That being said, everybody and their mom produces this five-graped booze juice. 

But what distinguishes the Chelan Estate version? The Web site would never tell you... So I f'ing will. The free wine I should be getting for my duties...

The winery, owned by two married couples who decided to go into business over love of wine, is tucked just behind the rocky shores of Lake Chelan and claims its fame from a Chardonnay-Viognier blend as well as a Pinot Noir. I think this Reserve Red Wine is probably the safest bet considering I have the firm belief vintners should stop trying to grow Pinot out here...

This is a patience wine. One that you can't just dive your nose into, it's going to take some time for these waters to warm up and jumping in prematurely will cause shrinkage. :) 

Once the aromas release, dark, subtle fruits come out with some cherry in the back after a deep inhale of the juice. Definite oak is present but more than anything, it smells like cream soda. It's the cola/vanilla/soda pop combo that also gives off a licorice/anise quality. 

Sweet on the nose but soft and dry on the palate. More acids than tannins - think tip of the tongue rather than sides of the tongue dehydration.  More fruit than those cool spices found on the nose. But it was not a disappointment - this reserve wine drinks a bit more like a table wine, as far as the label hierarchy goes, but drinks nicely. 

After my lecture on how to run your business efficiently because I totally have the qualifications... I hope we have all learned something here today: Never listen to Erin.

Score: 5.5.

Gnarly Head 2006 Old Vine Zin

*Bottle #41: Gnarly Head Vintage 2006 Old Vine Zin, Lodi Zinfandel 

*Price: $11

*Running Tab: $512

First intentions are the most pure intentions. I think I made that up. Not at all always true, but in the case of this particular blog, it might be so. 

I started writing a bottle a week in order to find the best wine I could get for the best price point. However, my perception of "best" has changed in the past 42 weeks (really!), my no-frills side of wine has skewed somewhat and you should see what I order when I go out. I am not a cheap date if I am drinking wine. Sorry, boys.

In search of my original principles, I'm going to drive that point for not only myself but encourage you to do so as well for the next few weeks. Hey, we're all broke here, we're spending our last dime on gifts for friends and family, the least I can do is help you to do it in stained-tooth style and maybe with a wine slur if you're lucky/consume enough. 

Perfect example. California back-to-basics extraordinaire Gnarly Head Wines. Zinfandel vines in the state of California are some of the oldest growing wine grape trunks in the nation and the varietal is often considered to be American (vitis lubrusca as opposed to vitis vinefera, the European wine grape genus). Bush-approval seal, please. 

Not to rain on California's parade, the Zinfandel varietal actually originally dug its roots into the soils of Croatia. Think that steamy doctor from ER... The grape is also the genetic equivalent of the Italian Primitivo varietal. How unAmerican. 

Zinfandel's flavors and aromas vary due to its location more so than many varieties I'm familiar with as it can take on more jammy, raspberry tones in cooler climates vs. blackberries, black currants and pepper in warmer areas. In Gnarly Head's case, with their warm days/cool nights, they claim the fame of this easy-peasy, accessible and comprehendible grape.

Sourcing from vineyards up and down the Central Coast, Gnarly Head uses grapes from vines ranging in ages 35 to 80 that produce small in size and small amounts of robustly flavored grapes. Allowing the wear and tear of time to kick in, the vines twist, sprout and knot into "umbrellas - truly gnarly heads" of the vines.

And that a story make. 

The nose on the Gnarly Head Zin gives off a hint of alcohol (14.5%), grape juice, licorice and plums. After some time, pepper comes out as well as notes of cola. Sweet, simple and grapey. 

Sweet, simple and grapey on the palate as well. Think Britney Spears, "I'm not a girl, not yet a woman" era. And just like Ms. Spears, this wine will always stay a girl. Juicy, tiny pricks of acidity on the tip of the tongue with plum on the mid-palate and a spicy, fruit-forward finish. 

Plain and uncomplicated, just like how I used to like them... And that an $11 wine make.

Score: 5.5. 

Feudo Di Santa Tresa Nivuro 2004

*Bottle #40: Feudo Di Santa Tresa Vendemmia 2004 Sicilia, IGT

*Price: $13

*Running Tab: $501

With the holidays approaching, people are returning to old comforts. Be it nostalgia from potpourri, Grandma's pumpkin pie-spiced eggnog or uberfattening and delicious bacon-grease coated stuffing, everyone has their own end-of-the-year-our-economy-sucks-I'm-so-broke stomach settlers. 

Mine just happens to be Italian wine. I know, I know, you've heard me say it 100 times and this time is no different. I'm a sucker, I always will be. I loved that wine for every juicy, anti-acidic, miniscule tannic ounce there was. And I drank it all.

This time it was Feudo Di Santa Tresa Nivuro 2004 from Sicily. So I guess this time I can constitute a difference as I know both the mainlanders and islanders would agree - this wine is Sicilian! Not Italian! Ha!

The Italian designation by the IGT (Indicazione Geografica Tipica) approves the use of foreign grape varietals in Italian wine and the Nivuro is no different under its regulations. This $13 bottle is 70% Nero d'Avola (Italia - Sicily) and 30% Cabernet Sauvignon (French - Bordeaux). Assuming by now we all are familiar with the latter, let's talk about Nero wha?

Nero d'Avola is said to be "the most important red wine grape in Sicily." This country is silly because there can be one grape with over 20 different synonymous names. Italians/dedicated sommeliers might also know this grape by the names of Calabrese D'Avola/De Calabria/Di Noto/Dolce/Pittatello/Pizzuto, Calabriai Fekete, Raisin De Calabre Noir and Struguri De Calabria. 

What's in a name - Nero d'Avola wines are comparable to Australian Shiraz full of plum, spice and sweeter, fine-grained tannins. 

Beyond the facts, I obviously have my opinion. That's what you're here for, right?

Deep purple (not the classic rock band) and rich in color, the nose on this Sicilian was not what I was expecting in an Italian-style wine. Very well-integrated and slightly tight aromas to begin with, the Nivuro had a handful of spices (dried thyme - like the kind in the jar in your kitchen cabinet), vanilla (like the real stuff, not extract or flavored-Coke) and oak (like barrels). 

As far as fruit goes on the bouquet of this wine, it wasn't too forward and put off the scent of simply grapes, which later developed into dried fruit... Raisins! Despite the obvious, the most unique characteristic was tar. That and the combination of oak gave off a beach wood/beach tar aroma/nostalgia. Definite childhood moments of playing on the beach now enhanced by the sweet minerality of Italian vino.

After such a defining nose, the flavor wasn't exactly standing beside it. It tasted Italian - big and juicy fruit tang with those lose tannins. The wine attacks sweet and continues so onto the mid-palate and finishes a tad astringent, leaving your mouth salivating consistently and immediately. It was odd, I haven't quite had a wine notably do that to me before but it wasn't necessarily a good nor bad thing.

For a $13 imported IGT bottle of wine that just got better once oxygen hit, this is a great bang for your buck. I was going to say something dirty about Italian men like I usually do but I'll just leave it at that for now...

Score: 7. 

Brian Carter Cellars 2006 Oriana

*Bottle #39: Brian Carter Cellars 2006 Yakima Valley Oriana 

*Price: $24 (Free - Got the hook up)

*Running Tab: $488

My homeland of Washington has really taken off in the wine blending trade. It's often times rare to see a red wine around here that is 100% the varietal. State regulations allow a wine to only be 75% of the varietal the bottle claims - for example, to call a wine a Merlot, it only has to be 75% Merlot (or the main varietal) and the rest can be whatever the winemaker sees fit to make a successful blend. On a related note, it can be 98% that main varietal and yet still has the option to be called a blend. 

It's all just a little bit of marketing repeating, folks.

Even though everyone's doing it, one man stands to battle it out as the creator of it all. In the Woodinville wine country of Washington, that is.

Brian Carter, aka former winemaker and consultant for Apex, Hedges, Kestrel, McCrea, Paul Thomas and Washington Hills, created his own label a couple of years back and is basing his winemaking practices on European styles from across the board. With a Super Tuscan, a Bordeaux and a Rhone blend, Brian Carter Cellars not only epitomizes the experienced Washington winemaker with nearly three decades under his belt but is influencing other local grape enthusiasts to follow in his footsteps.

Easily Woodinville's Sweetheart, Carter and his crew have a cult of winos who pledge their allegiance to his blends. And I may have been there one or seven times.

His one and only white, the 2006 Oriana (Latin for "golden lady") is 46% Viognier, 35% Roussanne and 20% Riesling. 

Smells like:

Extremely aromatic with tropical fruits a la pineapples (Roussanne), my latest obsession of apple-pear cross something floral (Viognier) and definite orangey pitted fruits - the official term may be apricots and tangerines (Riesling). 

Tastes like:

Those orange fruits just lightly crumbled with honeycombs. Not the cereal but the real deal. Love the crisp acidity and finishes easy and pairs great with olive oil-cooked shrimp and penne. Mostly because that was all the options I had in my house.

I may frequent this particular winery's tasting room often and know most of their employees by name as well as their dogs, but I do it for the wine! And the industry discount... And the hook-ups... But mostly for the love of the wine! Don't judge me, I'm poor.

So continue I will to schmuck-schmuck with fellow wine industry people in the pursuit of wine donations. Such a noble deed. 

Score: 8.5.

Explaining Myself.

Due to the all-encompassing death head-cold that I've managed to acquire using my weak immune system powers most likely attributed to my drinking habits, I will not be able to do a review this week. Considering I can not smell the wine and therefore tasting is altered, not to mention I have a constant fuzzy feeling in my head similar to the second-day-stubble your teeth grow from not brushing. I'm not exactly thinking with clarity.

That was three sentences... Lord, I'm wordy.

Anywhosers, I will not you leave this site empty handed. Oh no, I will not have all four of you that read this walk disappointed, dismal from the lack of wine suggestion for the week since you avidly follow my vinocentric counsel. 

This week, kids, we're going to be learning about sensory evaluation! That's right, your tongue can feel more than kissing and your nose smell more than your boss' posterior. 

A wise wino once said that the analysis of wine is 80% smell and 20% taste. The nose knows and there's no way around it. 

In a step-by-step process, wine tasting can be narrowed down to many cheesy acronyms so we'll keep it simple. You look at the wine to observe the color and marvel in its beauty. I've learned that the appearance of the wine has little to do with the tasting process other than the fact that you can get a bit of insight into the age of the wine from the color's distinctness as it hits the rim of the glass (the darker, the older). The cloudiness or clarity of the wine can tell you a bit about the filtering and/or fining processes of the juice but can have little to no effect on the actual smell or flavor of the wine.

Get a looksy then take her for a spin. Swirling the wine in the glass releases the aromas for you to suck in and absorb the majority of what that girl has to offer. The stronger the perfume, the more you can take with you as you taste.

Smelling the wine you'll pull out initial aromas as well as ones that come along later after the wine has had a little time to take in oxygen and open up. It's like laying out in the sun - you'll get a better tan the longer you're exposed to the rays. However, if you're out for too long, you might get burned. Same as the wine, it can get over-oxidized and become flat. Bad analogy.

In your mouth, the wine should have three separate effects. The attack of the wine is the first taste you're getting, the initial reaction to the juice on your tongue. The mid-palate is the quality taste as you're savoring the wine in your mouth. The finish happens once you've swallowed, the lingering affect of the wine. 

Finally, as I've found it, after the looksy, the sniff, the taste n'gulp - comes the drunk. This is the fuzzy feeling in your head, the warmth in your face and chest and sometimes why there's a new person in your bed and loss of memory regarding previous actions. 

Aw, wine. The drink of the Gods, the juice of the happy drunks and my new best friend. I've hope I've given a better understanding to how I roll and you two can now be as close as we are. Then let's drink up.  

2007 Viu Manet Malbec Reserva

*Bottle #38: 2007 Viu Manet Colchagua Malbec Reserva

*Price: $10

*Running Tab: $488

My days off consist of me wine shop shopping. Whether or not I actually buy anything depends on how far in the distant future a paycheck is from me. In this case, the paycheck comes before I need to pay off my credit card so it's a win-win-win. 1 for me, 1 for the shops and 1 for the wine.

It's like going to a pet shop - those little bottles starring up at me with their flawless labels and shiny foils, dusted perfectly with a little bit of age so you know they're bottle-trained and ready to go home with a thirsty and adoring owner.

My pocketbook was relinquished of its duties this day on four different bottles (only spent around $90...) but this particular purchase stood out to me. When I bought the wine after it was recommended to me by a renowned Seattle area wine shop, I was told this pig was ready to go. I questioned this notion, politely as I'm sure this wine steward knew a bit more than myself, because the Viu Manet Reserva Malbec was only a 2007. I thought it was too young to drink before the wine even hit my lips.

Chilean producer Viu Manet (say it like it's spelled) makes this wine, at 100% Malbec, in both stainless steel tanks (for the fermentation process) and in barrels for 10 months (92% French, 8% American oak). Which for the amount of oak you pull from both the nose and palate, you'd assume it spent more time in the barrels than that.

Background check on Chilean wine: Grapes came from Bordeaux, France to Spain to Chile in the early 1800's. The lovely wingless wonder bug, Phylloxera, spread like wild fire in the European and North American vineyards, killing off many quality vines and potential land. Chile is situated between the Andes and the Pacific so that the nation's vineyards were perched in a fashion that even this deadly louse couldn't kill off their vines.

A powerhouse and lucky SOBs, Chilean vines are some of the oldest around exuding robust and flavorsome wines and a spirited toast: "Salud, amor y dinero, y tiempo para gustarlos!" (Health, love and money, and time to enjoy them!)

And enjoy, from a different perspective, I did.

I've been getting a pie-crust aroma from wines lately - maybe it's something I've been eating or is stuck up my nose but it's definitely there again in this Chilean Malbec. This time it's boysenberry pie, very muted however and backed by a vegetal touch - I'm thinking broccoli. The oak stands out very obviously in the first sniff but really comes out in a little time. A dark stoned fruit aroma was there as well but it was more the pit than anything. As if the fleshy fruit has been sucked off and all that is left is the pit to gnaw on.

Speaking of gnawing, both the tannins and a leathery flavor are really chewing on you in this 2007 Malbec. Showing great potential to tame down in the mouth-drying department, this wine's leather note is affable and the fruit pushes out a little bit of juice for this typically spiced varietal. The oak comes out after awhile and shows in the finish with parching tannins that have you questioning if your tongue ever was wet to begin with.

This $10 bottle will be a steal in two years, even better in five. It's a beautifully stunning and forbidden Lolita wine. A pervert's wine. That made me laugh.

Right now, the Viu Manet 2007 Malbec is just not ready to come out and play which makes Erin a sad girl.

Score: 7.5. 

Portalupi 2007 Bianco Wine

*Bottle #37: Portalupi 2007 Bianco California Table Wine

*Price: $16

*Running Tab: $478

The best kind of narcissistic satisfaction is when you win an argument and all you want to do is scream "I told you so!" and gloat and smirk. Unfortunately, that is no longer acceptable adult behavior past the age of six so now you just have to say "Oh, did I?" when presented with a win over a mature debate. 

When I was tasting the Portalupi 2007 Bianco at local wine shop, I was told this 2006 blend was mostly Gewurtztraminer, Sauvignon Blanc, Riesling and probably Semillon, but the wine steward wasn't quite sure. He was positive of the fact that there was no Chardonnay used in the blend, which I was just fine with considering it was a California blend and I'm not a huge fan of big, over-oaked, buttery, diacytel-saturated Cali Chards. No bias. 

Upon tasting, I found some nice apricot and tangerine notes, backed by some minerality and a slight hint of honey. It took me a wiff or two but I was smelling pear on the nose as well, something uncharacteristic of the varietals that were to be in this blend but something very common for Chardonnay...

The taste of the wine was exactly what I was looking for that night and I give the steward props for picking this out according to what I said I wanted. Dry and crisp but full of those orange fruits and minerality. Medium-full bodied with a little touch of something vegetal in the finish as it dimished. Nice, brisk acidity through and through, which I love in my whities. A little flabby once it sat in the glass/palm of my hand for too long, the Portalupi '07 White Wine still fit the profile for the night. 

After a couple swigs, I was tasting more and more of that pear tied in with Granny Smith apples (Chardonnay!!! - but I wasn't doubting Buddy Boy  just yet). 

And here's the punch-line. 

Post-taste/posthaste, I Googled the stats on it via my Blackberry Curve (product placement - please pay me?!), I found out that this 2007 blend (there isn't an '06 from this label) was actually 46% Sauvignon Blanc, 47% Chardonnay and 7% Muscat Alexandra. More Chardonnay than anything else in the blend! 

Ba-bow! I completely and utterly smirked and gloated by myself (yup...) and ran a little mental victory lap. Looks like I'm starting to know my ish better than I give credit for. I thank you.

Score: 7. 

Highway 14 2005 Red Wine

*Bottle #36: Highway 14 2005 Columbia Valley Red Wine

*Price: $15

*Running Tab: $462

Jim, Jack, Johnny and Jose - most alcoholics' favorite American (and Mexican) men.

Syrah, Counoise, Grenache and Mourvedre - this new wino's favorite French men. 

Background check:

1) Syrah: Sometimes floral, sometimes super juicy dark berries, sometimes chocolate and espresso and black pepper. Big, bold and beautiful and can't always make up its mind. 

2) Counoise (coon-wahz): Spicy, peppery and slightly abrasive in its acidity, the Rhone Valley rarely let's it out of it's borders. Kind of a back-up, yes-man for more audacious grapes (i.e. big bro Syrah).

3) Grenache: A late bloomer, spicy yet soft on the palate and most often used for blending.

4) Mourvedre (Moo-vahd/Moo-vey-druh): Tomayto, tomahto, very strict to its area, this grape often shows charactertistics of game, earth and red fruits. 

With 70% Syrah, 14% Counoise, 11% Grenache and 4% Mourvedre, the Highway 14 blend from the Northwest Vine Project represents its founding fathers well. I'm talking winemakers, not French guys. 

Carlton, Oregon's pride and joy of their non-Pinots (there aren't many that color outside of the lines) is Andrew Rich, who strategically joined up with Irish wine patriot David O'Reilly from Owen Roe wines to create the project. The two feature inexpensive wines for a quality that's mostly tagged with higher prices in their Columbia Valley based co-op. 

The 2005 Red Wine, including the grapes and their traits as listed, gives off bright cherries and other bright red fruits, cinnamon, blueberries and later eucalyptus (but that took great discussion to narrow that guy down). After about 30 minutes, I finally decided there was red bell pepper in there too - which also after much discussion, I realized that wasn't exactly a compliment (vegetal tones are not the greatest aroma for a Rhone style red blend) even though I didn't think it was bad.

A cinnamon flavor was the first thing to happen on the palate - I'm not sure if it was the seeming texture of the attack of the wine or if it was actually there or something I ate before... Bordering on sweet, the fruit was smooth, well-structured and medium-bodied, with tannins just tickling the tip of the tongue in the finish. 

If I didn't know better, I'd think this wine was flirting with me.

Flattery will get you everywhere. Rhone varieties seem to grow well in the state of Washington (where this "Oregon wine" got its grapes) and produce a bit more fruit to them than in their traditional origin. This I did like, for 15 bucks - how can you lose?

Score: 8. 

Nota Bene Cellars 2005 Miscela

*Bottle #35: Nota Bene Cellars 2005 Washington State Miscela

*Price: $29 (free for Erin though, somehow scammed my way again...)

*Running Tab: $447

I'm done with Italians, I swear.

This one just happens to be an Italian-named blend but Washington born and raised grapes! Look! I'm making larger steps out of my little circle of bias!

This one doesn't even use any Italian varietals and is a Bordeaux style blend. See!

A new world blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec, Nota Bene - "N" for Tim Narby and "B" for Carol Bryant - was formed by the three star-crossed lovers over a bottle of Chateau Margaux 1982. I'm talking Narby, Bryant and the wine. The triangle began at first sip and has been a consist affair since 2001, but can be traced back to an amateur crush (of grapes) in 1986.

Bryant, the self-proclaimed "company Latinist" (information acquired from their handy, dandy Web site), transcribes the Latin root of "amateur" to amo, meaning "to love." She feels wine "must be the product of love."

Aw, the good old days when wine was produced for the love of the wine, not the love of the money. But what do I know, I just drink it.

"Note well," as Nota Bone translates from Latin, is what Narby and Bryant have done well. After a few trial and errors, they believe their blend epitomizes the state of Washington. The Seattle-based cellars sources from several of the region-specific profiled vineyards the state is growing in repute for.

After a heavy wait time in the glass (I'd say 15 minutes post-initial pour) and followed with devious swirling sessions, the 2005 Miscela came of age. The nose exhibited aromas of blackberries, oak and a later very distinct vanilla extract note. On the negative sounding side, but not necessarily so, a modest cherry-chapstick scent rose up along with something vegetal. And I couldn't help but find an aroma that I've been finding a lot in Cabs lately - Fig Newton. Yeah, those cookies your grandpa eats. Doughy but dried-fruit-like. Very strange.

With a delicate attack, the Miscela doesn't really appear too sharply on the tongue until the mid-palate, where I got a rush of deep red fruits, chocolate and tannins that grip your mouth like a firm yet professional handshake. Warm at 14.8% alcohol per volume - which, in the state of Washington, is given a 1.5% leeway up or down on the scale and usually means it's around 15.2%+ - but tasty after it really opened up.

You all know how I love the story behind the wine song and dance and I never like to sound like a disappointing, patronizing parent but... I kind of expected more. Especially with 11% Malbec in the blend, a Bordeaux varietal I love so much for its spicy qualities, I thought there would be more of a kick behind them perdy red colors and flashy titles.

Score: 6.

Matthews 2007 Stillwater Creek Sauvignon Blanc

*Bottle #34: Matthews Cellars 2007 Stillwater Creek Vineyard Sauvignon Blanc

*Price: $22

*Running Tab: $447 (free for me!)

I'll let you in on a little industry gossip the www. winery sites won't share with you on their event pages... But you've got to keep this just between the two of us, XOXO Gossip Girl, BFFL and all that good stuff.

The eight-acre estate of Matthews Cellars is one of Woodinville, Washington's prominent wine names, synonymous with the equally renowned winemaker Matt Loso. Rumor has it, the 2007 vintage was his last with the label under his own name...

The politics of this trade seem to fly more under the radar than our friends in the financial district. Cough WaMu/JP Morgan Chase cough. But they are nontheless still there... 

Loso was one of the three suits behind the winery's name and it seems his tie was revoked as his portion was bought out and the grape genius is no longer involved for reasons unknown...

In respect to his final vintage before Loso inevitably chooses to stand solo as an independent winemaking consultant (it's in the makings...), I've decided to go with one of his lesser known knacks - white wine.

The 2007 Stillwater Creek Vineyard Sauvignon Blanc was crafted under the master hands of a man who channels his thoughts on Bordeaux-style red blends. Keeping it all in the family, he selected the white Bordeaux of Sauvignon Blanc (Semillon is the other white from the French region and typically is blended with ol' SB). 

Only 221 cases of this varietal was produced and was eclectically aged for six months in concrete egg, stainless steel and neutral French oak, giving it an array of characteristics.

Picture that cute little pigtailed blonde in the Welch's grape juice commercials and how she flips when there's a white grape juice. That was me smelling this Sauv Blanc. Complete Welch's white grape juice highlighted with fresh cut green grass and crisp, just-squeezed lemon juice. After the wine opened up (it was a little too chilly at first), the aroma gave off a mineral note backed by some tart grapefruit and more citrus.

Acidic, but rightly so with this classic varietal. The initial taste was a bit of an acid attack on the tongue, but followed smoothly with that mineral note and a slightly oaky tone from its time spend in a barrel. The mid-palate brought out some tropical fruits but held strong and statuesque in its minerality. 

At 14.3% alcohol by volume, Matt did not miss a beat form one of the most powerful elements of his red blends - the booze factor. Nearing on too prevalent, there was a steady rush of heat flushing down my throat and into my chest with this wine. I always find the higher alcohol content wines affect me that way... Needless to say, I was in a great mood shortly after consumption. 

Coming down from the buzz, reality hits that Matthews wines will never be the same again. RIP Matthews Cellars, whether or not the name stays, the brains behind the outfit has left the building. 

Score: 8. 

Eden Cellars 2003 Forbidden Red Wine

*Bottle #33: Eden Cellars 2003 Columbia Valley Forbidden Red Wine
*Price: $13
*Running Tab: $447

On a hedonistic indulgence binge, I consumed a large amount of wine, all starting with this little number from Eden Cellars. I thought if I'm going to intentionally sin, I might as well do it with a wine sporting devilishly good fashion.

Smartly positioned and coyly playing off the biblical and sinful desire for the prohibited, Eden Cellars' Forbidden Red quotes the great Mark Twain with such tact and perfection. "There is a charm about the forbidden that makes it unspeakably desirable," Twain wrote. Nicely said and kudos to Eden Cellars for making the connection. If there are two things we all know I love together, it is wine and well-versed older men. No point in denying it anymore.

I decided to pair up with a semi-versed, little bit older man and taste this wine out, to hear someone else's opinion up against or with my own for my usual winescapades. Plus he's been in the biz longer than yours truly and had a slight contribution this week. His notes are included with mine and I will probably take credit for all of them but I'm attempting to acknowledge him now!

Here's my accustomed disclaimer: I really liked this wine for all that it was. $13 for a table wine that packed a punch (15.2% alcohol). For one such hedon, that was a decent amount for Bottle #1 (of many) for the evening.

Hailing from the oldest vine-growing regions in Washington State, the Forbidden Red from Horse Heaven Hills shot off aromas of pepper, blue and blackberries, black olives and a very strange stewed note. Not bad, just strange. There was an all-around cigar box smell to it as well, the cedar box combined with tobacco. I was later to find another aroma that was defined to me as "brett" - Brettanomyces, a bacteria that grows in fermentation tanks when not supremely cleaned. The smell was later described to me as "blueberrie pie but instead of crust, you get Band-aid." Yummy.

All sarcasm aside, it was tasty for what it was. Juicy, soft tannins with an extremely dry finish, this medium bodied red had a distinct creaminess to it. Passing over "velvety," it was down right like skim milk. Again, not a bad thing. Just not exactly what I was expecting from Horse Heaven Hills grapes... Or maybe just wine, in general...

I feel very Presidential-candidate-esque about this wine. I couldn't make up my mind on my stance and said something about it the first time trying it and then said this later. What's the political terminology? Flip-flopper?

I think I'll just stick to wine.

Score: 5.

Balsamroot Winery 2007 Edelzwicker

*Bottle #32: Balsamroot Winery 2007 Columbia Valley Edelzwicker

*Price: $18

*Running Tab: $434 (yowza!)

See that picture in the bottom right? That was at the adorable little house that is Balsamroot Winery, home of Ivan the Red, Endless Summer Rose, plentifully abundant antipasti boards and a pourer who claimed to not wear his wedding ring because he was above the restraints of symbolism. 

Later that night, after excessive wine-ing and a few dozen tequila shots down, we ran into said winerd who was acting much more like he just didn't believe in marriage, let alone the symbolism of the marital band not on his finger. Men. 

Fortunately for the unnamed cellar worker, the bad grape didn't ruin the bunch. Judy and Don Phelps, owners of Balsamroot Winery pride themselves on their wine and obviously the remaining good grapes of their employee cluster. "Nature, sunshine, good times, family and friends" are given unto each of their bottles, they claim, from some of the best land in Columbia Valley - the up and coming, almost an AVA, Lake Chelan Valley. 

Robust and flavonoid-packed reds, acidic and fruity whites, Balsamroot Winery whistles a similar tune to anybody making decent wines, but where they sing a little bit louder is with the Edelzwicker. Sounds like a big-boned, angry German broad, but it's merely half Riesling and half Gewurztraminer, traditionally blended from white varietals from Alsace in Northern France by bordering Germans. 

In an attempt to hold onto the warm weather that is dwindling up here in the Seattle area (yes, the sun does shine here from time to time), I drank this off-dry delicacy with the impression that the 1.6% residual sugar wouldn't give me a cavity.

And far from it - it was a refreshing balance of sweetness but astringency, fruity but light. 

The nose carried an air of honey - like your neighbor is baking something with it so you can just smell it from the window but you know you're not going to get to taste it. Makes your mouth water and is backed by apricot, nectarine and other warm-colored fruits, some minerality, lavender and spice. I was a little put off by something strange that took me swirling til my wrist hurt for me to figure out what it was - vasoline. Probably not the most appetizing smell but I went with it.

Glad I did - this was yummy! Judy's tasting notes were spot on: "Sweet but tart," big and juicy, acidic and crisp. I'm noticing Washington grown Rieslings, if plucked off the wine at a decent time, can be quite drinkable at any time. This should be served ice cold, however, because as the chill began to melt, so did the flavors. The Edelzwicker had a pronounced mid-palate but seemed to damper off in the finish. 

"Ed" was tasty but temperamental, big but delicate. You know how those German women are. 

Score: 6.5.

DiStefano 2003 Syrah R

*Bottle #31: DiStefano 2003 Columbia Valley Syrah R

*Price: $29

*Running Tab: $419 (Yikes!)

I first fell in love with wine when I was 20. I had a very fake ID which I used in restaurants that wouldn't dream of an underager coming in and violating their liquor control rules. I'd take full advantage of their conviction and break the law, not with shots of tequila or vodka Redbulls, but, with glasses of Barnard Griffin Cab-Merlot and Bogle Petit Syrah. 

I was a bona fide badass. 

At 20, grocery store labels like the previously mentioned were all I knew before I was spoiled and snotted up merely a year later. And I loved them for all they were worth. My average bottle was $9 (usually on sale with my Safeway card) and the brightly-lit, highly-leveled wine aisle was my oyster. Once I thought I knew what I was talking about with wine (still don't), I was first smitten by Syrah, the full-bodied, voluptuous, berry-juice-bursting varietal. She sure was perdy.

We got over each other like any other college break-up - she went her way, many others falling for her easy-drinking and bright fruitiness, I went mine and had a tough-love phase with some robust Cabs and boring Merlots. 

But like many first loves, it was hard to get her out of my mind. We ran into each other a couple years down the road at DiStefano Winery in Woodinville, WA. And she looked good. After taking her around the block again, I decided to go in for the kill of the $29 purchase. 

The DiStefano 2003 Syrah R was noted as a "traditionally produced Rhone-style wine," which is a soft spot for me. I love Rhone varietals (Grenache, Viognier, Roussane, Marsanne, Syrah included), I'm rarely disappointed by one that's grown in Washington - they say the state has similar latitude to that France place. 

Blending traditional Rhone varietals is a given, but here, winemaker Hillary Sjolund put a little white into her red - 94% Syrah, 2% Cabernet Sauvignon with 4% Viognier. I like that because for a varietal that's known to be super juicy and full of berries (usually blueberries), the Syrah R now has a great floral note on the nose as well as some supple acidity on the palate.

The rest of the bouquet held in some dark berries and stoned fruits with a slight mineral touch. It wasn't overwhelming aromatic at first but it opened up dramatically over time. I think this was a perfect experiment as far as decanting a wine is considered - the 2003 Syrah R had some quality time spent in the bottle and required a bit of attention from the air. 

I couldn't believe how much the wine really came into its full expression probably after at least 45 minutes of oxidation. I never really picked up on much of a tannic structure but there were distinct red fruits, a lot of plum and was a satisfyingly big, juicy Syrah. The finish was mocha and plum, lingering just long enough to make a better second impression. 

My only complaint: I think there might have been a little too much alcohol on the nose. Now I don't know how Hillary may have covered that up but I drank this with my friend who declared he knows nothing about wine and much of what he could smell was the 14.6% liquor. 

As far as drinking Syrah again, it was good to spend some time with her but I really think I've grown out of our love but will foreverly be burdened with a bit of vulnerability with her. Aw, love. 

Score: 6.5. 

Carhartt 2006 Pinot Noir

*Bottle #30: Carhartt 2006 Rancho Santa Rosa Pinot Noir

*Price: $30

*Running Tab: $390

While we were down touring Santa Barbara County, somewhat mimicking the "Sideways" wine trail, we ended up in Los Olivos - the teeny tiny town (kind of looked like a street more than anything) that is home to the world's smallest tasting room.

The room is advertised as just "one block north of the Flagpole" (because there is only one) and appeared to be a well-kept shack. Mike Carhartt, a man of no relation to the hunting apparel line, was sitting behind his tasting bar and that alone took up 1/3 of the room. It was small. Rocking out to Guns N'Roses - which he claimed belonged to his son - Mike poured multiple wines that struck me as unique to not only the terrior and my own palate but I think the influence of the farmer-turned-vintner's love for his craft made an impact as well. 

Carhartt (the farmer) and his wife, Brooke (the chemist), threw together this dream and now have their tasting studio and the only vineyard in Los Olivos, with estate grown Merlot and Syrah. So of course, I left with Sauvignon Blanc and Pinot Noir...

The couple sourced their grapes for the Pinot from the nearby Santa Rita Hills which is growing in its abundance of plush Pinot Noir grapes so Mike and I came to the conclusion this was a good buy. 

Ruby red, almost pretty in pink, the Pinot from the Rancho Santa Rosa Vineyard gave off a musty, earthy/borderline gamey aroma full of red currants, vanilla and bright red berries (probably strawberries). A little bit of that typical cherry for the grape and some subtle pepper notes stuck out alongside the initial scents. 

The weight of the wine was fairly light once I decided to toss back the glass, full of those red berries and bright fruits with mild acidity and the perfect amount of warmth as it went down. 

Ideally, I wish I would have given this wine a little more bottle time. I think it was too early to showcase its bests but showed great potential to age to a more elegant complexity and gain some structure/backbone. It was drinkable now and I really like what it had to offer but I'd give it at least another year or so in the cellar. Too bad I only bought one bottle...

Score: 7. 

Bergevin Lane Vineyards 2007 Calico White

*Bottle #29: Bergevin Lane Vineyards 2007 Walla Walla Calico White

*Price: $16

*Running Tab: $360

Girl power and all aside, I love female winemakers. As far as Washington goes, women entrepreneurs get a bit of money from the state to get started (we're still considered a minority?) and male investors might come easier (so many hurdles to be a girl, really). However, it's always a celebrated feat for a woman to be a successful businessperson and as annoying as this is, one of the reasons why I like Bergevin Lane Vineyards is because of innovative co-owners Annette Bergevin and Amber Lane. 

The main reason why I liked their Calico White blend was because of the nose. A combo that could kill - Chardonnay, Roussanne and Viognier. It's becoming very popular in Washington wines to blend Chardonnay and Viognier together, mostly to get the full-body mouthfeel of Chardonnay to mesh with the floral, acidity of Viognier and pulling the great citrus that both varietals give off. Roussane and Viognier are both varietals originating from the Rhone Valley in France and blend flawlessly together (as they should).   

The varietals' components broken down as I see it:

- Roussanne = structure and minerality

- Chardonnay = body and complexity

- Viognier = some major aromatics and acidity

All three grapes are known for their richness and fullness. These are all big, robust and proud French varietals and with their powers combined, the Calico White is lavish and easy drinking. Elaborate but not overboard, this shining golden straw colored wine gave off a citrus aroma, backed by tropical fruits (pineapple and mangoes for sure) with a slight hint of honey (but nowhere near sweet). It smelled like Hawaii would smell (I've never been...).

Faintly astringent with medium-plus acidity, the Calico White had an effortless finish that was just as citrus and pineapple packed as the bouquet. The wine was dry, crisp and medium-bodied and in the later palate hit with some bananas, which I loved. 

I FINALLY really paired one of my review wines with some food - I brought the bottle to a dinner date with my dad who prepared (all cooked to perfection) salmon, bleu cheese red potatoes, a pear and pine-nut salad with French artisan bread. I almost feel bad not paying him for his culinary expertise. 

All in all, for a $16 blend from my beloved Walla Walla Valley, the Calico White could not fail.

Score: 8.5. 

Patit Creek Cellars 2004 Cabernet Sauvignon

*Bottle #28: Patit Creek Cellar 2004 Columbia Valley Cabernet Sauvignon

*Price: $28

*Running Tab: $344

Shout out to my homies, Steve and Tina, for giving me this bottle of wine. My regular winos at the wine bar (which I have recently left), who live in the building and frequently listen to my crazy stories about wine, boys and my so-called life, brought me a bottle after they went wine tasting in Walla Walla Valley in central Washington. They were very excited to give me their last remaining bottle of "good wine" from their trip. Keeping in mind that Steve and Tina are from Texas and are just learning to love Washington wines (love you guys!), I thought this wine could be anywhere from okay to great.

Walla Walla Valley is the hottest thing since sliced bread in the state. The volcanic soils that comprise the ground allow for excellent drainage (which if it isn't great, it can drown the vines) and is currently thriving every varietal you can think of from Syrah to Pinot Noir. 

The town itself, within the AVA, is tiny. Patit Creek Cellars is on A Street, for example. However, I find that the smaller the town, the smaller the amount of wine being produced (yields), the better the product. But just because you're from a small town in Kansas, making small amounts of wine does not mean your wine is good, fyi.

Deep, rich and purple in color, the Patit Creek Cab gave off the look of a Syrah. I love that part of Syrah. The nose came off as a bit earthy and musty, a gamey note with black currants, blackberries and maybe some other dark stoned fruits (like plums?).

None of which are bad olfactory features but I found the wine tasting much better than the aroma it gave off. After a while, it gave me a really strange bright, red lipstick smell and I couldn't stop picturing Dolly Parton.

On the palate, this Cab was a bargain for the smell. Smooth and well-balanced, cherries began to come through with the dark fruits (more plum!) as well as a black tea flavor. Rounded tannins kept the wine lingering just enough on the finish to want another taste. The wine grew and opened up very nicely after hanging out in my glass for awhile too. 

I was very impressed with Steve and Tina and their selection for me. And of course, appreciative of the free wine. When it's free, it's hard to find things you don't like.

Score: 7.

2004 Franco M. Martinetti Barbera d'Asti

*Bottle #27: 2004 Franco M. Martinetti Barbera d'Asti Bric dei Banditi

*Price: $24

*Running Tab: $344

I'm always going back to the big, juicy red Italian wines. I think it might be a phase I'm in or if you ask any of my girlfriends and replace "wines" with "guys," then I don't think this is something I will grow out of. 

I think what I like about Italian wine is that it is such a part of their everyday life. I don't mean to speak as if I've been there (I wish), more just that I respect their way of life from an outsider's point of view. It's different wines with different courses, with different times of the day, with different people and different moods. Wine is such an anthropology, a culture, part of Italian heritage alongside of their once-prosperous empires and beautifully crafted, age-cracked sculptures. I like that.

And again, I'm diving deep into another bottle of red Italian wine - a Barbera from Asti, a city and commune in the Piedmont (northern Italy) region. This varietal is the most prominent and renowned red wine in Asti and the Piedmont area is gaining international recognition for those wines. Barbera in general is the most/second-most planted varietal in Italy. A cheaper varietal in the area, Italian-grown Barbera isn't the most complex or depth-defying grape out there but it sure tastes good. 

I love Barbera. I haven't been let down yet and this won't be the first time.

Franco M. Martinetti, the wine's producer, has a quirky flair on his grape creations. He's known for setting apart his wines with a "manic-like research for elegance and balance" (http://www.vinissimo-italy.com). And this Barbera d'Asti played out just how he envisioned. 

Martinetti's 2004 Barbera stood out with black currants and plum on the nose, backing it up with other dark fruits like raisins as well as a caramelized, roast beef and milk chocolate note. Some definite cedar notes to it, which I think isn't typical for Italian winemaking (I think they usually use stainless steel now for aging). I know it all sounds a little weird and might put you off, but it's what the nose knows, none of those are foul traits and I'm going to go with that. 

The wine had a lighter-bodied mouthfeel, with low-medium acidity, medium heat in the back of my throat (around 13% alcohol) and those similar dark fruits with soft tannins. The balance Martinetti was striving for was easily achieve in the wine, however an air of elegance was somewhat passed off by the lack of intricacy in the wine. 

It wasn't the best Barbera I've ever had - trust me, I've been on a major binge - but I enjoyed it. So much so that I realized (even though the plan was to share with my roommates) I drank the entire bottle myself. Good job, Erin.

Score: 6.5. 

Hugel 2005 Gentil Alsace

Bottle #26: Hugel et Fils 2005 Gentil Alsace

Price: $15

Running Tab: $330

Why do you keep forcing yourself to try French white wines after so many failed attempts, Erin? Well, Reader, that is a good question. The answer is obvious: Because it's wine. They've got all types of flavors, those crazy Frenchmen, so I've just gots to try them all!

Also, I figured going with the Hugel family of winemakers who've been growing since 1639 in Alsace, one of the pioneering families in today's French wine, wasn't a bad idea.

Upon purchasing this wine, I was well-informed on what makes her special. We all know how us ladies like to hear over and over again how special we are so here we go again. Based off of Alsace traditional winemaking, the name "Gentil" denotes the wine's makeup of noble grapes in the blend. The Gentil is a field blend - where her grapes (Gewurtztraminer, Muscat, Pinot Gris, Riesling and Sylvaner) were interplanted in the same vineyard. Rows weren't even designated and one vine could be one varietal, the next being another. 

I think this is very intriguing - this process allows the blending, post-picking of the grapes, effortless. The task is already completed for the winemaker once they start the crushing of the grapes, the juices are instantly blending. Also because they share the same soil, the grapes pick up well-rounded and complex characteristics from the surrounding the varietals.

Although not the most elaborate white wine I've had, the solidly golden Gentil blend has a fresh bouquet full of honey, pear and a note of citrus. Some kind of floral undertone comes through, possibly something like orange blossom from the Muscat grape. And to be perfectly honest, I was looking at a tasting chart to pinpoint that note...

The honey aroma gives off the impression that this wine might be sweet, the Gentil stays strong with its title as a dry Alsace white, yet still providing that honey and pear on the palate. The intensity of acidity was medium-low, nothing too shocking, and came off as a centered and succulent blend.

All good words aside, this was a nice table wine, seems like it would be good with crab (mhmm...) but is a little flabby on its own, which we all know is how I usually drink wine. For being what it is, I say drink it. Like most not super pricey bottles I've purchased in the past, the Gentil won't last past the day it was open so unfortunately, you'll just have to drink it all!

Score: 7. 

Vin du Lac 2006 Cuvee Rouge

*Bottle #25: Vin du Lac 2006 Columbia Valley Cuvee Rouge Red Wine

*Price: $20

*Running Tab: $315 (discounted!)

A couple weeks ago, I went to Lake Chelan, WA for a girlfriend's bachelorette party. Hands down the most alcohol I had consumed in a single weekend since college. A good majority of that alcohol was wine as we did a tasting tour throughout the Chelan Valley, which is striving to achieve AVA status in the state.

We went to four wineries/vineyards, all with beautiful views of the lake with wines fluctuating from decent to great. From the bottles I purchased for less than I should have (yay, industry discount!), I chose the Vin du Lac Cuvee Rouge red blend for this week's rendition.

Since the wine is young (2006) and full of everything but the kitchen sink (Syrah, Merlot, Cabernet Sauvignon, Petite Syrah, Malbec, Cabernet Franc and Sangiovese), I poured myself a glass and gave it a little time to hang out and open up (roughly 30 minutes). However, this unprofessional decanting may not have been the best idea for this wine.

Hands down, for as many great varietals used in this wine, the Cuvee Rouge was a complete lackluster let down. I remember the vineyard - French and artisan - in a stunning location, placed upon the hill shadowing Chelan Butte, with a grape-cultured staff and a full kitchen offering flavorsome treats alongside of their complimentary four-pour tasting. It seems the facility may have been a slight facade for the passable wines.

The Cuvee Rouge has a distinct smokey, musty and straw aroma to it (which is, in some cases, really nice), followed up with spice, oak and black olives. It was a chore to pull out much fruit on the nose but isn't necessary for me to like the bouquet of a wine.

This time it seemed as so it was a necessary attribute to have fruit on the palate, however. Despite the smoothness of the light and cheerfully-bodied wine, the slight acidity and barely noticeable tannins couldn't keep me from wondering if there was fruit juice squeezed from these grapes or if it was just sugar-eating yeasts turning it into purple booze. 

The Cuvee Rouge is just a bland table wine that could increase flavor with food but would fall over if it tried to stand on its own.

I was a little disappointed with this purchase because I looked back on the winery itself so fondly - which could be because it was the last stop on our winery binge and anything may have tasted like Mondavi at that point. Bummer.

Score: 3.  

Huge Bear 2005 Sauvignon Blanc

*Bottle #24: Huge Bear 2005 Sonoma County Sauvignon Blanc

*Price: $25 (Free for me!)

*Running Tab: $300

Another perk of working at locations of the vine, other than receiving discounted wine, is getting free wine. Winemakers/salespersons come in daily, trying to get you to sell their wine for a price they deem reasonable to make a profit off their new job, hopefully to justify them making wine instead of their former career as an accountant. 

Possibly a former accountant, Tim Carl is a new CEO of wine out in Calistoga, CA and singing his "Proud to be a Californian" tune patriotically with his mint-condition wine label, Huge Bear Wines. As told to me by Carl, the name came from a bear sighting in the 19th century and the bear's spirit of "strength and independence" captured the essence of California, later dubbing the state as the Bear Republic. 

A Californian puffed up about his native wines? Unheard of! But with good reason...  

With small yields thus smaller batches and typically nicer wines when made in such proportions (less than 100 cases), Huge Bear specializes in three wines grown strongly and sovereignly in California - Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Keeping it close to home, Huge Bear grows its 12-year-old vines in Sonoma County, where Knight Valley is - the home to the elusive "huge bear" story. Full circle, people, full circle.

This Sauv Blanc was atypically aged in oak, even though it was neutral French oak, the grape usually doesn't get near the stuff. I couldn't smell it or taste it anyway so it might not have made a difference other than giving the wine a certain complexity. 

It was the strangest thing - and I don't know if it was the power of suggestion by the winemaker - but Huge Bear had a stiff aroma of lime (key lime, says Carl), giving it a very cool mineral note. After spending some time in the glass, grapefruit came out over the lime and minerality. As a Sauv Blanc, I can always find some herbacious hint to the nose and it was there but extremely subtle. 

Huge Bear Sauv Blanc has a well deserved title, as it was very flavorful, largely full of those citrus fruits, acidity and light on the palate. This wine is still young so it has time to mature but it shouldn't be laid down for too long before it loses those unique citrus aromas and flavors. Perfect this time of year. 

Cheerful and a good combination of sweet and tart, this Sauvignon Blanc should be served cold and crisp to enhance all of the natural characteristics of the grape. I had it around room temperature and still liked it. And I'm fickle!

Score: 8.5.

Woodward Canyon 2004 Syrah

*Bottle #23: Woodward Canyon 2004 Columbia Valley Syrah

*Price: $34 

*Running Tab: $300

I sell this bottle at the Wine Bar like it's going out of style. I sell it like it's my job, because it is and it's a $54 bottle in-house and for some reason, that comes off as a good deal.

I sell the Woodward Canyon Columbia Valley 2004 Syrah because I think it's an awesome bottle for not a horrible price that I was lucky enough to drink for half off (employee discount, woo!). 

The cream of the crop, so to speak, for Washington wines are now growing in the Walla Walla Valley appellation. The region, which is widely overshadowed by the only decent wines of L'Ecole 41, is standing out as a low-yielding terroir with only 60 acres of vines. Woodward Canyon, along with the preeminence of the noted Leonetti Winery, were the pioneers of the region, putting Syrah and Merlot on the map in Washington wine geography. 

And Woodward Canyon has not faltered since and is now bringing in grapes from Yakima Valley and the Horse Heaven Hills for this vintage. A warm 2004 summer produced rich and complex grapes for the wine. Not to mention the fruit was hand-harvested, which means long, detailed scorching, sweaty days of plucking grapes off vines and not getting the pay deserved for such a task... 

For me, I've always loved Syrah. The Rhone varietal is bold, loud and spicy. She is a full-bodied lady, with tons of flavor and plenty of sass. The tannins should be there but not in your face like a Cab. 

Ol' Pioneer Woody did not disappoint. I was smelling some awesome blackberries, dark red fruits, raspberries, barrels of spice and vanilla. You definitely can smell the alcohol, Syrah's are typically higher in alcohol content per volume but holy moly, this stands out at a robust 15.1%. And I loved every second of it...

At 100% the varietal, the Syran was velvety smooth once in my mouth, giving it a small tannic tongue squeeze - like a hug! - with gentle, medium acidity at most and heaps of fruit. There's definitely an alcoholic aftertaste that lingered but the fruit held on just as long with it. 

Ol' Woody will only get better with age - I give it another five years and some intensity wrinkles should smooth out. 

I swear I don't have a thing for old men.

Score: 8.

Las Rocas 2005 Garnacha

*Bottle #22: Las Rocas de San Alejandro Garnacha 2005

*Price: $11

*Running Tab: $288

Plain and simple, I just like to say this wine. I feel very Antonio Banderas-esque. Too sexy and too easy to impersonate. 

As far as being effortless goes,"easy drinking" is an understatement with this wine. Grenache is typically smooth, high in alcohol content and full of ripe fruit. So no way, Jose, am I spitting this stuff out! 

There it is, sitting pretty in my huge, designated tasting glass (photo to come soon!), just taunting me with its deep, garnet color that gives promise of a better evening (it had been a long day). Spicey and Spanish, just like Antonio. 

Grenache, or Spanish Garnacha (Syrah - Shiraz, Pinot Gris - Grigio, tomato - tomawto), is arguably the most commonly planted red wine grape varietal in the world. Hot and dry conditions nurse this baby into its true self so Spain and southern France are comfortable regions for Grenache to grow in. Second to Tempranillo, Grenache-based wines are as Spanish as the "Running of the Bulls." 

What I found odd as I gazed at the red juice in my glass was the physical bubbles going on in the wine. I don't know if that could be from a little oxidation or possible carbonation or some other bottling error - it didn't seem to effect the flavor of the wine, however. The nose still stood true with pepper, black currant and raspberries, to the brim with characteristic spice. With 14.5% alcohol, you could smell the heat bulging out but it wasn't singeing my nose hairs like Everclear. A nice hazelnut pushed through at the end and maybe some brandy. Dirty old man brandy, minus the ice in the glass and the Cuban cigar.

Once in my mouth, I was stuffed with fruit and an equally forceful of an amount of alcohol defending what I smelt earlier. Despite that description, Las Rocas was smooth, simple and easy. So easy that it went down so fast and with that much alcohol, sobriety issues may or may not follow.

Fruit, booze and bad Antonio Banderas accents, how wrong can you go for $11!

Score: 8. 

2006 Fillaboa Albarino Rias Baixas

*Bottle #21: 2006 Fillaboa Albarino Rias Baixas, Spain 

*Price: $17

*Running Tab: $277

Okay, first things first. TOMORROW'S MY BIRTHDAY!

Got that out of my system... Because of this glorious and eventful, seemingly normal summer day that I was born on, a white wine was plucked from my withering cellar to enjoy in the abnormal heat Seattle has been enduring. 

The Albarino (which I manage to mispronounce almost every time - it's spelt EXACTLY like it should come out of your mouth, except you say "n'yo", instead of "no") varietal is a thick-skinned, aromatic Spanish white grape that is often compared to Viogniers and Gewurtztraminer. 

As far as Spanish Albarino goes, the grape can generally be found in the government controlled region of Rias Baixas, even more specifically in the town of Cambados - which kind of sounds like a meat you'd find in expensive fajitas. 

I can clearheadedly declare this as my favorite white wine to date, in the face of the fact that I've polished off the entire bottle. 

The acidity in the nose almost sparks. It's firm acid is far from abrasive but holds its own as a distinctive and flavorful characteristic of the wine. Stick your nose in there and you'll find almonds, peaches and pears with a mention of wood. I'm gonna take a shot in the dark and say it's oak.

The grape's name should come out of your mouth easy but the wine shouldn't. Because you'd like it. The same peaches are on the palate, with a nice acidity complimenting my above comments and a solid existence of heat from the 12.5% alcohol as it goes down. The finishing mouthfeel is nutty, screaming almonds all the way through. The medium-bodied, slightly sweet smelling wine is smooth and well-built for a full 60-second ride through this Spanish delicacy. 

This is what the Spaniards call "delicioso." I'm so bilingual on my birthday-almost. 

Score: 9.

Trullari 2006 Primitivo del Tarantino

*Bottle #20: Trullari 2006 Primitivo del Tarantino IGT

*Price: $10

*Running Tab: $260

Not more than a year past, in a far, far away land known as "Australia," a young, wine-green woman stumbled across an Italian restaurant boasting a quote that caught her eye.

"Amici e vini sono meglio vecchio," the cobalt blue fonted sign read out of her. After inquiring the translation to the thickly Italian cadenced man behind the front desk, she found the meaning to be quite prolific.

"Old friends and old wine are best."

Even though only several months hath past since that date, the young woman still holds dear to the Italian proverb, her love of Italian men and wine, and first and foremost, her oldest of friends.

Surprise! She's me!!!

The truth in those words of wisdom - as most things go - are circumstantial. I've found that my oldest friends have turned out to be quite great ones, even though some have faded with time and some wines are truly given a peak that shouldn't be passed if you plan on drinking them.

Italian mottos and Italian wines, however, should still be highly esteemed and frequently drunk.

Speaking of frequently drunk, I'm still Fantasy Trippin' it in Italy and tested out the Trullari Primitivo del Tarantino. Fancy words, yes. Trullari, the producer, in the region of Puglia of the Tarantino appellation, is home to the Primitivo grape (which is Zinfindel's identical twin, genetically), which flourishes in the limestone soaked soils of this area.

The wine is mostly Primitivo, that gets by with a little help from its friend Montepulciano, and stays true to its rustic, old-world origin in Italy.

The nose stood out with bright, red and ripe fruits. Cherries galore - almost in a Dimetapp fashion (I've never been a fan of the cough syrup) - with a mineral hint to it (must be the limestone) and a metallic aroma that hails from the wine's steel aging. 

The same fruitiness comes across on the palate, bordering on sweetness (red wines are not sweet, just fruity!). It was light but held complexity from the sleek tannins, heaps of fruit and gentle acidity. I found it to be quite the opposite of the full-bodied, spicy Zinfindels that I've witnessed from California. 

I think what killed this wine for me was that I could taste the alcohol more than feel it. I've gone on and on in previously posts about how I love the heat (alcohol) of the wine as it goes down the back of my throat. This case was different - I could taste the alcohol and not feel the heat. If I wanted to taste my drunk, I'd throw back some tequila. 

It could be that this guy was probably bottled roughly two years ago, and that's why I'm wanting to drink old wine instead and keep those old friends as well.

Score: 3.5.