Trentadue Chocolate Amore, Alexander Valley

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  Station Ten is the fire house in San Francisco from which Cecil De Loach retired. The dark brick-red colored Hook & Ladder Station Ten Zinfandel 2013 blend displays spicy aromas of dried raspberries, currants, strawberries and cinnamon with hints of cloves and nutmeg. Flavors of blackberry, cherry and powdered cocoa complement the long cinnamon finish, framed with light pepper notes. Try this versatile Zinfandel blend with any red meat from the grill or dishes featuring tomato-based sauces. Think pizza! 59% Zinfandel.18% Petite Sirah, 18% Cabernet Sauvignon, 4% Carignane,1% Alicante Bouschet. 

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  Stolpman Angeli 2014, Ballard Canyon

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  In 2001, Tom Stolpman asked his winemaker to blend the few best barrels and create a wine in honor of his wife, Marilyn, and her Italian heritage.  Through this wine, the Angeli family of Lucca would live on. By 2002 he identified the very top part of the Block 5 ridgeline as the vineyard’s standout micro section.  Ever since, he has selected the best barrels of this block for Angeli. Not only will the 2014 blossom in the cellar, it blows us away today, right out of the gate. Our favorite type of wine, Angeli combines intense, bright perfume with ripe, rich, and mouth-filling robustness.  It’s delicate and pretty while powerful and lasting. 2014 Angeli might be the most hedonistic of the altogether pleasurable, yummy 2014 vintage.  Richer and deeper than the higher toned Angeli of the past few years, the 2014 offers immediate gratification. “In every wine we make, our goal is to combine ripe richness with savory liveliness – interesting wines that coat the palate and leave one yearning for more.  In 2014, not only did we nail this balance, but the exquisite tight-rope of fresh red fruit and deep ripe yumminess are palpable upon release.  No need to wait for tannins to soften or the mid-palate to flesh out, Angeli is a wow wine right out of the gate. In one of our best vintages to date, Angeli already flaunts its pedigree as the best wine of the vintage.”  Tom Stolpman.

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