R.A. Harrison Nobility (375ML half-bottle) 2006
Other Dessert from California
This 2006 Nobility is the winery's premier wine, made from single berry selection in vineyard and winery, barrel fermented and aged in French oak cooperage. Fermentation is very slow and steady, lasting almost a month. The wine is then aged in French oak for 19 months till bottling.
"After several decades of working with botrytis, I have very distinct ideas about winemaking," explains Roger Harrison, the winemaker. "Balance is essential. How would I describe this wine? Layers of apricot jam, sweet fig, vanilla and honey, a balanced acidity with Asian spices, crème brulee and a rich honeyed finish."
Wine Enthusiast - "Here's a fancy dessert wine that's super-sweet, yet has the crisp acidity needed for balance. It erupts in ripe apricots, pineapples and peaches that taste like they were baked into a rich crème brûlée custard. Give it a bit more concentration and it would be sensational."
Wine Spectator - "Fragrant honeyed lemon notes have wonderful spicy tobacco and fresh ginger root hints. The ripe, sweet-tasting dried apricot notes are balanced with a soft acidity. Sémillon and Sauvignon Blanc. Drink now through 2014"
R.A. Harrison Winery
Roger Harrison for many in the wine industry has been known as Mr. Botrytis. Since 1983 he has worked at Beringer on the Nightingale wines made from highly concentrated grapes blessed with botrytis cinera (noble rot). These are very rare and hard to make wines. They require special winemaking expertise to maximize the rare weather conditions that produce these rare and noble wines. With the right winemaker and special weather conditions highly concentrated sweet wines such as Chateau Y'Quem in Sauterne, France, can be made.
After 25 years perfecting these rare dessert wines at Beringer, Roger launched his own winery, R.A. Harrison Family Cellars, dedicated to special botrytised wines. The winemaking and grapes selected for these wines are very similar to those used at Chateau Y'Quem. View all R.A. Harrison Wines
About Other California
California has nearly 100 American Viticulture Areas (AVAs) and accounts for almost 90% of wine production in the United States. In our section of Other California, we include wines from smaller AVAs as well as wines from the California AVA. Here are a few smaller AVAs you may see on the label:
Livermore Valley AVA, located right outside of San Francisco and home to wineries such as Wente.
Lodi County AVA, an AVA further east of San Francisco and known for its excellent, old-vine Zinfandels.
San Francisco Bay AVA, a sprawling AVA that covers Contra Costa, Santa Clara and Santa Cruz counties, to name a few. Wine that holds only the California AVA is typically a wine that includes grapes from a number of different AVAs, which leads to the general labeling of the wine as California. This does not denote the quality of the wine, only the diversity of where the grapes originate.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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