
Wine Time
It’s time to talk about wine.
Wine is an incredibly popular alcoholic beverage made from the fermented juice of grapes. Technically, wine can be made from any type of fermented fruit (apples, cranberries, cherries etc..) but the vast majority of wines are made with wine grapes. We’ll go into more detail on the difference between wine and table grapes later. Wine and beer are both ancient beverages thought to have been created around 4000 B.C. or earlier and have been ingrained in the human diet ever since. The variety and quantity of wine produced around the globe can be mind-boggling, but for now, we are going to cover the basics of what wine really is.
What are wine grapes?
Wine grapes are much smaller than the grapes you’d find in your fruit salad. They also have lots of tiny seeds, and a much higher sugar content. The original species of wine grape, Vitis vinifera, originated in the Caucasus region- first fermented by ancient Armenians, and then spread to Egypt and Phoenicia. The most common wine grape grown worldwide is Cabernet Sauvignon.
Vintage?
The ‘vintage’ of a given wine is the year in which the grapes were harvested and made into wine. Because grapes take an entire season to mature and ripen, wine can only be made once per year. The harvest season in the northern hemisphere (Europe, US) is from August to September and the southern hemisphere (Argentina, Australia) season lasts February to April. Wine can vary greatly from year to year and can impact the price and availability of a certain wine as well.
**Some wines are listed as ‘NV’ or non-vintage, meaning that there are various vintage grapes in the blend. Champagne is almost always NV.
Single varietal wines
You probably guessed it, but single varietal wines are made with one type of grape. The wine will likely be labeled with that grape’s name (like Reisling), but you should know that although it is implied that one single type of grape is used, there are laws dictating how much of that ONE grape needs to be present to be classified as a single varietal wine. The percentages are as follows:
- 75% USA (Oregon requires 90%), Chile, South Africa, Australia, Greece
- 80% Argentina
- 85% Italy, France, Germany, Austria, Portugal, Spain, New Zealand
Blended Wines
A wine blend is made from a blend of several grape varieties. Blending is traditional to winemaking, and there are several famous wine blends produced in classic regions worldwide. Further, the majority of blended wines are mixed together after the fermentation and aging process is complete. The alternative, blending and fermenting the different grapes together is called a field blend. A common example of a field blend is Port wine.
Taste Components
Each wine has a unique taste, which is made up of nuances in acidity, sweetness, alcohol, tannins, and aromatic compounds.
Acidity: wine typically lies on the acidic end of the Ph scale which ranges from a low of 2.5 (lemon juice) to 4.5 (bananas). Wine tastes tart.
Sweetness: some wines can be totally un-sweet (or, ‘dry’) or as sweet as breakfast syrup. Sugar content in the grape variety contributes to this factor.
Alcohol: the actual flavor of alcohol is spicy and warm, coats the throat and palate. There is no set amount of alcohol in wine, and can range from 5.5% to 20%. Experts average the %ABV to 10%.
Tannins: found in the skins of the grapes, tannins add an astringent quality to wine. Black tea, chocolate and berries are all high in tannin and if you’ve ever had unsweetened black tea- you know the unforgettable taste of tannin.
Aromatic Compounds: in the very smallest group of wine’s ingredients (phenols, esters, higher alcohols, acids) is where you’ll find the vast complexities to wine flavors and aromas. Wine grape varieties exhibit different aroma compounds at different levels. Another large contributing factor to wine aroma is aging. Nearly all red wines (and lots of white varieties too) are aged in oak barrels; which not only contributes flavor compounds like vanillan, but also exposes the wine to oxygen. Oxidation and aging produce a range of unique flavors and soften the tannins.
In conclusion, wine is a beverage that can be enjoyed by anyone. There are a million and one different flavors to be experienced- so there is surely a wine for all of us. To know about wine is to be privy to lots of scientific, historical, and artistic facts; but the even better thing is that wine can be enjoyed without being an expert, so get out there and try some wine!
Denver International Wine Event & Idella Tasting
Idella Wines will be offering tastings at the 2015 Denver International Wine Festival on October 30th from 6pm to 9pm. The event is at the Omni Hotel at Interlocken. Come and have a taste of our wines along with many others!
We will be accepting exclusive pre-release orders, as well as tastes of some of our upcoming new release wines.
Greg Greenwood introduces the philosophies of Idella Wines
Greg Greenwood, the Founder and CEO of Idella Wines was recently interviewed by Crazy Good Marketing about who Idella Wines is and why we are so unique amongst the sea of wines available out of California.
Our Friends at Morton’s
Leslie Jones, one of Greg’s friends from Colorado recently had the opportunity to visit Morton’s-The Steakhouse in New York City. Morton’s is the only restaurant in the U.S. that has the opportunity to serve Idella Wines which is otherwise exclusively sold direct-to-consumer. With Leslie is her good friend, Suzanne Levy and Michael Rains, Morton’s General Manager of their Park Avenue location.
San Francisco Vintners Market
On April 11th & 12th, Idella Wines will be representing Idella Wines at the San Francisco Vintners Market. This will be our first public wine tasting and will feature our current releases.
We are honored by this invitation. If you’re in the San Francisco area on these dates, be sure to come by and have a taste!
Idella Wines featured at Morton’s Steakhouse in NYC
Idella Wines’ is very pleased to announce that we are now served at Morton’s Steakhouse, Park Ave, NYC. Our inaugural Pinot Noir, Syrah & Cabernet Sauvignon impressed Michael Rains and Chris Johns (General Manager and Wine Manager) and they have added our varieties to their prestigious wine list.
Please enjoy Idella if you happen to be at Mortons on Park Ave., or continue to enjoy it in your own home with family and friends by acquiring Idella Wines here.
An Italian Specialty to enjoy with Idella Wines’ 2010 Cabernet Sauvignon
This Italian recipe goes so well with our Cabernet and Syrah vintages that we thought it would be a crime not to share it. Spinach Ravioli with red sauce served with Arugula Salad and French bread. Cheesecake for dessert! Enjoy and let us know what you think.
Spinach Ravioli
The Pasta
5 cups organic flour (additional if necessary)
6 organic eggs
Pinch of sea salt and pepper
The Filling
2 cups Ricotta
1 pound fresh organic spinach – stems removed chopped small
1/2 cup goat cheese – grated
Sicilian Sauce
Cook Time: 4 hours
1 tablespoon olive oil
8 garlic cloves, thinly sliced
1 organic yellow onion, chopped
4 fresh organic basil leaves, torn into small pieces
½ cup fresh organic parsley, chopped
2 28-ounce cans organic tomato sauce
1 8 ounce can organic tomato paste
Pinch of sea salt
Directions:
For the sauce… In a large saucepan, warm the olive oil at low heat. Add the garlic and onion, cook until golden, about 3 minutes. Pour in the tomato sauce and paste with 42 ounces of water, add basil and parsley bring the sauce to a boil. Reduce the heat to low and simmer 4 hours stirring consistently.
For the pasta… Onto a clean surface create a well with flour. Scramble eggs and pour into the center of flour well along with a pinch of salt. Gradually stir the flour into the egg mixture until a rough ball forms. Knead dough until it is shiny and has a smooth texture. Adding additional flour if necessary. This could take several minutes.
For the filling… In a medium saute pan, add 1 tablespoon olive oil and spinach. Season with salt and pepper. Cook until spinach is wilted. Transfer to colander and drain. Squeeze out all liquid. Transfer spinach to bowl, add ricotta. Mix well to combine. Set aside.
1. Place a large pot of salted water onto boil.
2. Roll out pasta using your pasta machine. Pasta sheet is thin without tearing. Place pasta sheet on ravioli tray. Using a teaspoon scoop out spinach mixture onto pasta sheets. Keeping a small bit of distance between each dollop. Carefully fold another pasta sheet on top. Use your rolling pin to seal the pasta sheets tightly together and remove any air. Continue until all ravioli are complete.
3. Place ravioli into boiling water and cook until al dente. Fresh pasta only takes a few minutes to cook.
Transfer cooked ravioli into sauce pan and toss. Garnish with additional grated goat cheese.
Arugula Salad
6 cups fresh organic arugula
1 organic avocado, peeled, pitted and diced
1/2 cup crumbled goat cheese
1/2 cup chopped toasted pine nuts
half a small red onion, peeled and thinly sliced
vinaigrette (ingredients below)
Vinaigrette
1/3 cup extra virgin olive oil
3 Tablespoons white wine vinegar
1/4 teaspoon sea salt
1/8 teaspoon freshly-cracked black pepper
Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.
Garlic French Bread
Prep time 45 min Cook Time 20 min Yield 3 loaves
1 cup boiling water
1/3 cup warm water
1 Tbsp active dry yeast
2 Tbsp sugar
1 Tbsp salt
1 Tbsp shortening
1 cup cold water
5-6 cups organic all purpose flour
1 organic egg
In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add in the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be elastic. Be careful not to over-flour Once the dough is mixed, let it rest in the bowl for 5 minutes.
Spray a bread pan with non-stick spray. After the dough has rested in the bowl, knead into a loaf and place in bread pan, sprinkle with garlic powder and cover with cloth to raise 4 -6 hours.
Bake at 350 degrees F 15-20 minutes, or until the tops are golden brown and crisp.
Remove the loaves from the bread pan and allow them to cool a bit before slicing.
Cheesecake
Crust
2 cups grated graham crackers
½ cup melted organic butter
Cheesecake Filling
5 large organic eggs, room temperature
2 cups sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons unsalted organic butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lime juice
1 teaspoon grated lime zest
Directions:
Spray with non-stick inside of a 10-inch springform pan.
Mix graham crackers and butter and pat in springform pan. Set aside
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lime juice and lime zest and beat thoroughly
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, 200 degrees or until the cake is very lightly colored and a knife inserted in the center emerges clean Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
Idella Cabernet Sauvignon 2010 “a grand symphony”
NAPA VALLEY | CALIFORNIA
Full-bodied boysenberry fruit masterfully balanced with complex flavors of licorice, violets, black cardamom, cacao and tar. A big, muscular wine, inky deep ruby-red, with forward fruit, savory mid-notes and firm, chewy tannins. Grand proportions, indeed, yet presented with a satin-smooth texture and a refreshing counterpoint of delicate natural-fruit acidity. We have not merely a symphony; we have a grand symphony; we have The Choral — LVB’s Symphony No. 9. A very good wine. Wine provided by Idella Wines.
Reviewed 11.16.14 | winebark.com
Order this Wine
Idella Wines Syrah Ranks #1 on Wine Bark
SANTA BARBARA COUNTY | CALIFORNIA | $65
Easy blackberry with roasted plum and orange peel, plus notes of clove, crème de cassis, leather and forest floor. A satisfying and exceptionally balanced wine, medium-full bodied, superbly integrated, with complex flavors coaxed gently on the palate by a luxurious, soft-grain texture. I’d suggest this a Syrah for Cabernet lovers — really — absent the glossy, fruit-forward nature common in Central Coast Syrahs, this wine shows excellent fruit-savory proportions that allow organic notes to sing to the heavens. 93% Syrah, 5% Grenache, 2% Petit Sirah. An excellent wine.
Reviewed 11/1/14 | winebark.com
Order this Wine
Wine Bark reviews Idella’s Pinot Noir
MENDOCINO RIDGE | CALIFORNIA
Lush strawberry fruit with ripe red cherry, watermelon and rhubarb, plus notes of wet clay, leather, cacao and grapefruit pith, notably on the finish, with just a hint of allspice. A sublime balance of well-integrated fruit and savory flavors — complex, yet easily approachable. Beautifully translucent in the glass, medium-light on the palate, silky texture with a bare whisper of grain. She’s gentle, quiet, soft-spoken, wicked smart — doubt her not; in the dimmest of light, she knows where your eyes are looking. A very good wine.
Reviewed 11/1/14 | winebark.com
Order this Wine

Wine Time
It’s time to talk about wine.
Wine is an incredibly popular alcoholic beverage made from the fermented juice of grapes. Technically, wine can be made from any type of fermented fruit (apples, cranberries, cherries etc..) but the vast majority of wines are made with wine grapes. We’ll go into more detail on the difference between wine and table grapes later. Wine and beer are both ancient beverages thought to have been created around 4000 B.C. or earlier and have been ingrained in the human diet ever since. The variety and quantity of wine produced around the globe can be mind-boggling, but for now, we are going to cover the basics of what wine really is.
What are wine grapes?
Wine grapes are much smaller than the grapes you’d find in your fruit salad. They also have lots of tiny seeds, and a much higher sugar content. The original species of wine grape, Vitis vinifera, originated in the Caucasus region- first fermented by ancient Armenians, and then spread to Egypt and Phoenicia. The most common wine grape grown worldwide is Cabernet Sauvignon.
Vintage?
The ‘vintage’ of a given wine is the year in which the grapes were harvested and made into wine. Because grapes take an entire season to mature and ripen, wine can only be made once per year. The harvest season in the northern hemisphere (Europe, US) is from August to September and the southern hemisphere (Argentina, Australia) season lasts February to April. Wine can vary greatly from year to year and can impact the price and availability of a certain wine as well.
**Some wines are listed as ‘NV’ or non-vintage, meaning that there are various vintage grapes in the blend. Champagne is almost always NV.
Single varietal wines
You probably guessed it, but single varietal wines are made with one type of grape. The wine will likely be labeled with that grape’s name (like Reisling), but you should know that although it is implied that one single type of grape is used, there are laws dictating how much of that ONE grape needs to be present to be classified as a single varietal wine. The percentages are as follows:
- 75% USA (Oregon requires 90%), Chile, South Africa, Australia, Greece
- 80% Argentina
- 85% Italy, France, Germany, Austria, Portugal, Spain, New Zealand
Blended Wines
A wine blend is made from a blend of several grape varieties. Blending is traditional to winemaking, and there are several famous wine blends produced in classic regions worldwide. Further, the majority of blended wines are mixed together after the fermentation and aging process is complete. The alternative, blending and fermenting the different grapes together is called a field blend. A common example of a field blend is Port wine.
Taste Components
Each wine has a unique taste, which is made up of nuances in acidity, sweetness, alcohol, tannins, and aromatic compounds.
Acidity: wine typically lies on the acidic end of the Ph scale which ranges from a low of 2.5 (lemon juice) to 4.5 (bananas). Wine tastes tart.
Sweetness: some wines can be totally un-sweet (or, ‘dry’) or as sweet as breakfast syrup. Sugar content in the grape variety contributes to this factor.
Alcohol: the actual flavor of alcohol is spicy and warm, coats the throat and palate. There is no set amount of alcohol in wine, and can range from 5.5% to 20%. Experts average the %ABV to 10%.
Tannins: found in the skins of the grapes, tannins add an astringent quality to wine. Black tea, chocolate and berries are all high in tannin and if you’ve ever had unsweetened black tea- you know the unforgettable taste of tannin.
Aromatic Compounds: in the very smallest group of wine’s ingredients (phenols, esters, higher alcohols, acids) is where you’ll find the vast complexities to wine flavors and aromas. Wine grape varieties exhibit different aroma compounds at different levels. Another large contributing factor to wine aroma is aging. Nearly all red wines (and lots of white varieties too) are aged in oak barrels; which not only contributes flavor compounds like vanillan, but also exposes the wine to oxygen. Oxidation and aging produce a range of unique flavors and soften the tannins.
In conclusion, wine is a beverage that can be enjoyed by anyone. There are a million and one different flavors to be experienced- so there is surely a wine for all of us. To know about wine is to be privy to lots of scientific, historical, and artistic facts; but the even better thing is that wine can be enjoyed without being an expert, so get out there and try some wine!
Denver International Wine Event & Idella Tasting
Idella Wines will be offering tastings at the 2015 Denver International Wine Festival on October 30th from 6pm to 9pm. The event is at the Omni Hotel at Interlocken. Come and have a taste of our wines along with many others!
We will be accepting exclusive pre-release orders, as well as tastes of some of our upcoming new release wines.
Greg Greenwood introduces the philosophies of Idella Wines
Greg Greenwood, the Founder and CEO of Idella Wines was recently interviewed by Crazy Good Marketing about who Idella Wines is and why we are so unique amongst the sea of wines available out of California.
Our Friends at Morton’s
Leslie Jones, one of Greg’s friends from Colorado recently had the opportunity to visit Morton’s-The Steakhouse in New York City. Morton’s is the only restaurant in the U.S. that has the opportunity to serve Idella Wines which is otherwise exclusively sold direct-to-consumer. With Leslie is her good friend, Suzanne Levy and Michael Rains, Morton’s General Manager of their Park Avenue location.
San Francisco Vintners Market
On April 11th & 12th, Idella Wines will be representing Idella Wines at the San Francisco Vintners Market. This will be our first public wine tasting and will feature our current releases.
We are honored by this invitation. If you’re in the San Francisco area on these dates, be sure to come by and have a taste!
Idella Wines featured at Morton’s Steakhouse in NYC
Idella Wines’ is very pleased to announce that we are now served at Morton’s Steakhouse, Park Ave, NYC. Our inaugural Pinot Noir, Syrah & Cabernet Sauvignon impressed Michael Rains and Chris Johns (General Manager and Wine Manager) and they have added our varieties to their prestigious wine list.
Please enjoy Idella if you happen to be at Mortons on Park Ave., or continue to enjoy it in your own home with family and friends by acquiring Idella Wines here.
An Italian Specialty to enjoy with Idella Wines’ 2010 Cabernet Sauvignon
This Italian recipe goes so well with our Cabernet and Syrah vintages that we thought it would be a crime not to share it. Spinach Ravioli with red sauce served with Arugula Salad and French bread. Cheesecake for dessert! Enjoy and let us know what you think.
Spinach Ravioli
The Pasta
5 cups organic flour (additional if necessary)
6 organic eggs
Pinch of sea salt and pepper
The Filling
2 cups Ricotta
1 pound fresh organic spinach – stems removed chopped small
1/2 cup goat cheese – grated
Sicilian Sauce
Cook Time: 4 hours
1 tablespoon olive oil
8 garlic cloves, thinly sliced
1 organic yellow onion, chopped
4 fresh organic basil leaves, torn into small pieces
½ cup fresh organic parsley, chopped
2 28-ounce cans organic tomato sauce
1 8 ounce can organic tomato paste
Pinch of sea salt
Directions:
For the sauce… In a large saucepan, warm the olive oil at low heat. Add the garlic and onion, cook until golden, about 3 minutes. Pour in the tomato sauce and paste with 42 ounces of water, add basil and parsley bring the sauce to a boil. Reduce the heat to low and simmer 4 hours stirring consistently.
For the pasta… Onto a clean surface create a well with flour. Scramble eggs and pour into the center of flour well along with a pinch of salt. Gradually stir the flour into the egg mixture until a rough ball forms. Knead dough until it is shiny and has a smooth texture. Adding additional flour if necessary. This could take several minutes.
For the filling… In a medium saute pan, add 1 tablespoon olive oil and spinach. Season with salt and pepper. Cook until spinach is wilted. Transfer to colander and drain. Squeeze out all liquid. Transfer spinach to bowl, add ricotta. Mix well to combine. Set aside.
1. Place a large pot of salted water onto boil.
2. Roll out pasta using your pasta machine. Pasta sheet is thin without tearing. Place pasta sheet on ravioli tray. Using a teaspoon scoop out spinach mixture onto pasta sheets. Keeping a small bit of distance between each dollop. Carefully fold another pasta sheet on top. Use your rolling pin to seal the pasta sheets tightly together and remove any air. Continue until all ravioli are complete.
3. Place ravioli into boiling water and cook until al dente. Fresh pasta only takes a few minutes to cook.
Transfer cooked ravioli into sauce pan and toss. Garnish with additional grated goat cheese.
Arugula Salad
6 cups fresh organic arugula
1 organic avocado, peeled, pitted and diced
1/2 cup crumbled goat cheese
1/2 cup chopped toasted pine nuts
half a small red onion, peeled and thinly sliced
vinaigrette (ingredients below)
Vinaigrette
1/3 cup extra virgin olive oil
3 Tablespoons white wine vinegar
1/4 teaspoon sea salt
1/8 teaspoon freshly-cracked black pepper
Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.
Garlic French Bread
Prep time 45 min Cook Time 20 min Yield 3 loaves
1 cup boiling water
1/3 cup warm water
1 Tbsp active dry yeast
2 Tbsp sugar
1 Tbsp salt
1 Tbsp shortening
1 cup cold water
5-6 cups organic all purpose flour
1 organic egg
In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add in the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be elastic. Be careful not to over-flour Once the dough is mixed, let it rest in the bowl for 5 minutes.
Spray a bread pan with non-stick spray. After the dough has rested in the bowl, knead into a loaf and place in bread pan, sprinkle with garlic powder and cover with cloth to raise 4 -6 hours.
Bake at 350 degrees F 15-20 minutes, or until the tops are golden brown and crisp.
Remove the loaves from the bread pan and allow them to cool a bit before slicing.
Cheesecake
Crust
2 cups grated graham crackers
½ cup melted organic butter
Cheesecake Filling
5 large organic eggs, room temperature
2 cups sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons unsalted organic butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lime juice
1 teaspoon grated lime zest
Directions:
Spray with non-stick inside of a 10-inch springform pan.
Mix graham crackers and butter and pat in springform pan. Set aside
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lime juice and lime zest and beat thoroughly
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, 200 degrees or until the cake is very lightly colored and a knife inserted in the center emerges clean Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
Idella Cabernet Sauvignon 2010 “a grand symphony”
NAPA VALLEY | CALIFORNIA
Full-bodied boysenberry fruit masterfully balanced with complex flavors of licorice, violets, black cardamom, cacao and tar. A big, muscular wine, inky deep ruby-red, with forward fruit, savory mid-notes and firm, chewy tannins. Grand proportions, indeed, yet presented with a satin-smooth texture and a refreshing counterpoint of delicate natural-fruit acidity. We have not merely a symphony; we have a grand symphony; we have The Choral — LVB’s Symphony No. 9. A very good wine. Wine provided by Idella Wines.
Reviewed 11.16.14 | winebark.com
Order this Wine
Idella Wines Syrah Ranks #1 on Wine Bark
SANTA BARBARA COUNTY | CALIFORNIA | $65
Easy blackberry with roasted plum and orange peel, plus notes of clove, crème de cassis, leather and forest floor. A satisfying and exceptionally balanced wine, medium-full bodied, superbly integrated, with complex flavors coaxed gently on the palate by a luxurious, soft-grain texture. I’d suggest this a Syrah for Cabernet lovers — really — absent the glossy, fruit-forward nature common in Central Coast Syrahs, this wine shows excellent fruit-savory proportions that allow organic notes to sing to the heavens. 93% Syrah, 5% Grenache, 2% Petit Sirah. An excellent wine.
Reviewed 11/1/14 | winebark.com
Order this Wine
Wine Bark reviews Idella’s Pinot Noir
MENDOCINO RIDGE | CALIFORNIA
Lush strawberry fruit with ripe red cherry, watermelon and rhubarb, plus notes of wet clay, leather, cacao and grapefruit pith, notably on the finish, with just a hint of allspice. A sublime balance of well-integrated fruit and savory flavors — complex, yet easily approachable. Beautifully translucent in the glass, medium-light on the palate, silky texture with a bare whisper of grain. She’s gentle, quiet, soft-spoken, wicked smart — doubt her not; in the dimmest of light, she knows where your eyes are looking. A very good wine.
Reviewed 11/1/14 | winebark.com
Order this Wine