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Dolce (375ML half-bottle) 2006

Other Dessert from Napa Valley, California
  • WE98
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      Winemaker Notes

      The 2006 Dolce is intensely fruity, driven by aromas of citrus and stone fruits, and layered with notes of honey and spice. Ripe peach and pear dominate in the nose and are complemented with notes of orange zest, dried apricot and fig. The palate is loaded with ripe and juicy apricot. It begins with a silky entry, followed by an unctuous and balanced mid-palate, and a mouthwatering, clean finish. With time we expect the emergence of the bottle bouquet, together with a subtle minerality, will beautifully showcase the fruit-forward nature of this youngster.

      Critical Acclaim

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      WE 98
      Wine Enthusiast

      With this wine, Dolce cements its status as California’s most consistently great dessert wine. This year’s blend is 80% Sémillon and 20% Sauvignon Blanc, and the grapes were infected with the botrytis, resulting in the fantastic sweetness. Devastating in apricot, orange, pear, honey, vanilla and créme brûlée flavors, in an unctuous, viscous texture, with wonderfully clean acidity, it’s certainly one of the greatest sweet California wines in memory.

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      Dolce

      Dolce Winery

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      Dolce Winery, , California
      Dolce
      Dolce was founded in 1989 by the three partners of Far Niente as they started pursuing the goal of creating world-class late-harvest wine in the Napa Valley. Dolce devotes itself exclusively to the production of a single late-harvest wine blended from botrytised Semillon and Sauvignon Blanc.

      California

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      Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

      Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

      Pinot Noir

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      One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

      In the Glass

      Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

      Perfect Pairings

      Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

      Sommelier Secret

      Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

      MRE109746_2006 Item# 109746

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