Winemaker Notes
Professional Ratings
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James Suckling
Aromas of black pepper, green pepper, blackberry and blueberry. Red licorice too. Full-bodied, yet defined and fresh. Shows a finish of various fresh herbs, from sage to rosemary flower. Old vines with most more than 60 years old. 80% zinfandel. Most is from Sonoma County.
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Robert Parker's Wine Advocate
The 2013 Saldo (a Latin word for “from here and there”) actually comes from multiple AVAs in Northern California – Amador, Mendocino, Contra Costa, as well as Napa and Sonoma. One hundred percent Zinfandel, it displays briary, peppery, meaty notes, some Provençal herbs, black cherry and black currant fruit. It also offers some underlying, meaty earthiness and is a long, lusty wine that should drink well for another 3-4 years.
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Wine Spectator
Jammy and loaded with toasty oak, with aromas of dark cherry, caramel and cracked pepper leading to zesty flavors of dried sage, espresso and licorice. A bit tannic on the finish. Drink now through 2020l
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Wilfred Wong of Wine.com
Are you telling me that you don't know zin? Well, if that is the case, then you have to sink your teeth into this super big, mouthfilling and bold berried wine. The 2012 Saldo is amazingly rich and yet fit and well built. Yes, this one packs a wallop and may never let you go. Pair this with grilled leg of lamb with a savory red wine reduction sauce and you will be a convert! Deep ruby, black in color; bold berries, with a surprising savory accent; full bodied and firm on the palate, smooth and layered; lasting ripe raspberry flavors tempered with sweet earth and savor; long finish. Drinks pretty nicely now. (Tasted: December 2, 2015, San Francisco, CA)
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!