Castello D'Albola Chianti Classico 2007 steals the show!

  Last week I hosted a wine tasting party at my house.  We featured 5 different wines with one commonality. They were all Top 100 Wine Spectator wines. ( one exception was Coho blend 2008 instead of 2007. The 2007 is sold out, however, I think the 2008 is too young right now).
  The featured wines were:
1) Zaca Mesa  2006 Syrah. Full bodied and #2 by guests. Outstanding value at $20. Can maybe find 2007.
2) Hijos De Antonio Barcelo Reserva Tepranillo 2004. Tannins too bold for liking Have had better for less
3) Chateau Pipeau 2005 Bordeaux. Smooth merlot based, one guest said could drink all night.
4) Coho Headwaters 2008 62% Cab, a little young but too popular to find 2007. Has potential.
5) Castello D'Albola Chianti Classico 2007 Excellent value at $13. Drinkable now. Guests raved about it and was mistaken for Bordeaux. Selling out fast!

Just had a great rare varietal from August Briggs: Charbono..Outstanding

2007 Napa Valley ‘Frediani Vineyard’ Charbono 

Charbono is one of the rarest grape varieties in California, with only about 80 acres 

planted. Half that total is here in Napa Valley; we are lucky enough to source some 

excellent Charbono from our neighbors here in Calistoga, the Frediani family.   Through 

genetic testing this variety has been determined to be the same grape as Corbeau, which 

is grown in the Savoie region of France. 

Planted back in the 1920s, the Frediani Charbono vineyard produces low yields with the 

ultimate in flavor concentration. On the nose the wine has a complex bouquet that 

includes a unique spice character (let me know which spice you think it is?), mocha like 

smokiness, and dark berry fruit.  On the palate, it is medium- to full-bodied, well 

balanced with acidity for food.   It has flavors of boysenberry and chocolate with a dry 

finish that has hints of rose petal. 

At harvest, the sugar was 23.0 brix with a total acidity of 0.50 g/100 ml and a pH of 3.80.  

The grapes were destemmed into a small open-topped fermenter and punched down 

twice daily by hand.  The barrels used were 25% new American oak and 75% two and 

three year old American oak barrels.  The wine was aged in barrel for 15 months.  It was 

bottled without fining or filtration.  247 cases were produced.