The 2004 North Coast Cabernet Sauvignon comes primarily from the Napa Valley mountains, and from Alexander Valley. Splashes of Merlot, Syrah and Cabernet Franc add spicy aromatics and a plumper mid-palate. The wine was aged in oak barrels, bringing forward the wine's cedar forest and vanilla tones.
This is a dark, ruby-red wine that is rich, textured and a considerable value - especially due to its fruit sourcing,
quality and taste. This wine has layers of concentrated wild mountain blackberry, black
cherry and ripe raspberry fruit flavors. It is well-balanced with coffee notes and
a sturdy tannic backbone.
This wine brings out the best in grilled game, meats and fish, as well as stew and red-sauce pasta.
Ray's Station Winery
One hundred fifty years ago, retired Captain John Ray planted his first grapes in the Alexander Valley. At the same time, his ranch was becoming renowned as a stagecoach station stop for travellers making the trek through the Mayacamas Mountains to the Geysers.
Not only popular as a rest stop, Ray's Station was gaining a reputation for its quality regional wines, made from grapes grown in the valley and along the lower slopes of Ray's ranch. Today, the wines of Ray's Station pay tribute to that pioneer spirit with a gutsy, food-friendly Cabernet Sauvignon and Merlot that are testaments to the character of Captain John Ray.
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Beyond Napa and Sonoma in the north you find a couple of other counties producing great wine. Among these are Mendocino and Lake County. The northernmost California winegrowing regions, these two counties are right above Napa and Sonoma, geographically. Yet, wine-wise they are very different – both from their southern neighbors and from each other.
Mendocino has a high amount of organic vintners and vines. The first winery to settle here was Fetzer, which practices organic viticulture and holds some of the most vineyard land in the area. Mendocino has many pockets of micro-climates while Lake County, being smaller in size, is less diverse climactically. As for the grapes, Chardonnay is the most popular in both counties, but there are also some excellent Sauvignon Blancs, particularly in the Lake County. In red wine, Zinfandel leads the way, followed by Rhone Blends and Petite Sirah. The reds in both counties are complex and sumptuous. Anderson Valley is a sub-AVA of Mendicino and is quite well known for its excellent cool climate, producing the delicious Roederer Estate sparkling wines and some wonderful cool-climate Syrah.
It's not rare to see a wine's country of origin listed as "California." A country unto 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.
Most 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.