Laurel Glen REDS 2004
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The 2004 REDS is about as rich a wine as you will ever find for under ten bucks. Long-time fans of REDS will remember that early on we threw the kitchen sink into the blend: some of the REDS of the 1990s contained shots of mourvedre, cinsault, pinot noir, and other miscellaneous grapes. But since 2000 we have concentrated our efforts on a series of remarkable vineyards that have become the core of REDS: zinfandel (60%), 117 year old carignane (30%), and petite sirah (10%).
Most winemakers involved with under - $10 wines work hard to make each vintage taste the same, assuming that the consumer of such wines has no sense of adventure. We, on the other hand, relish the vintage variations and feel it's our job to express not only the characteristics of our Lodi vineyards but also to make REDS reflective of each growing season. The 2003 REDS, coming from a cool and long growing season, was, then, restrained and full with dark plum fruit. The 2004 season, in contrast, was hot, early, and intense. We figured that all subtlety would have been burned out of the fruit, leaving us with a fruit bomb devoid of character and subtlety. Au contraire, al contrario.
The 2004 REDS is dark, broad with ripe fruit and deep with a focused intensity that is reminiscent of a full-throttle 2002 REDS. It's really quite an amazing wine. Like the 2002 estates wines, it might not be a typical Laurel Glen wine, but it sure is tasty, and it's an honest expression of what the vineyards and vintage gave us. And I'll proclaim it the finest REDS we have ever produced.
2004 REDS: not for the faint-of-heart!!
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2002-
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Wine
California is a winemaking colossus; by itself it is the fourth largest producer in the world. Red wine accounts for 56% of the total by volume, and red grapes 63% of total acres planted. In addition, a number of California red wines are heralded as being among the most prestigious and sought-after wines in the world.
While the state’s incredibly diverse geography, soils and microclimates allow for a wide array of styles, the key factor unifying California red wine is the abundance of sunshine and a long, consistent growing season. This leads to well-developed fruit marked both by impressive ripeness and balancing acidity.
The state’s most famous red wine region, of course, is Napa Valley, where Cabernet Sauvignon reigns as king. But California boasts a wealth of other impressive appellations. The much larger and climatically varied Sonoma County also produces world class California Cabernet, along with wonderful examples of California Pinot Noir and Zinfandel.
Fine versions of Cabernet and Zinfandel hail from Paso Robles as well, which is also gaining fame with Rhone varietals like Syrah and Grenache. As for Pinot Noir, terrific examples can be found from AVA’s such as Anderson Valley, Carneros, Santa Lucia Highlands and Sta. Rita Hills. Wineries in Santa Barbara and San Luis Obispo Counties are making wonderful Syrahs, and the Sierra Foothill appellations are proving to be an experimental hotbed, with Italian and Spanish varietals employed to great effect.
This of course is a mere sketch. The subject of California red wine is as deep and broad as an ocean, and absolutely a joy to explore!