2008
Sauvignon Blanc, Peterson Vineyard, Sonoma Valley
New Release
Our newest release is from one of our favorite Sauvignon Blanc vineyards,
just west of the town of Kenwood. The mild Sonoma Valley climate
and barrel fermentation produce a rich texture, round fruitiness,
and a remarkably long finish. Neutral barrels, which have shed their
oak flavor fermenting Chardonnay, soften and broaden the
wine without overpowering its bright fruit character. Fermentation
starts on native yeast and then we inoculate individual barrels
with selected pure yeast strains, each imparting a different “personality”
to the wine. It’s the way we “blend” different
batches from the same varietal and vineyard. Tropical fruit flavors
are accentuated over citrus notes, making this wine the perfect
accompaniment to all of your favorite seafood dishes, such as Dungeness
crab, Sea Bass or a Ceviche. We produced 135 cases. Retail: $24
2008 Chardonnay,
Los Chamizal, Sonoma Valley
New Release
Robert has sourced grapes from Peter Haywood, owner of the Los Chamizal
Vineyard, for over 30 years. Their collaboration on the 2007 Los
Chamizal Chardonnay garnered a 94-point review from Sonoma Sommelier
Wine Magazine. Not being the type of men to settle, the duo set
their sights on the 2008 vintage to thread the line amongst the
oaky-buttery Nuevo-California, the often unbalanced tank fermented,
and the traditionally austere and multi-layered Burgundian styles
of Chardonnay. This wine is a testament to what can be created when
farmer and winemaker partner to shape the perfect Chardonnay. Picked
from selected rows, the juice is gently extracted by Deerfield’s
computer operated press and then barrel fermented on multiple strains
of yeast. Stirred frequently on the lees in three-year air-dried
French oak barrels, the wine becomes an exceptionally complex “blended”
Chardonnay.
Our 2008 Chardonnay is full bodied without being ponderous, rich
without being sweet or too buttery, complex and multi-dimensional
without excess oak. It’s good as a stand alone wine yet pairs
well with food, and not just white meat and seafood but a wide variety
of foods, from Panini sandwiches or Pesto on Pasta to Pork chops
off the grill. We only made 310 cases. Retail: $35
2006 Estate Bottled, Organic
Syrah, Sonoma Valley
This delicious wine is produced from our estate vineyard, which
encompasses seven acres of the property surrounding the Kenwood
Marsh. It is a testament to how well Syrah grows in Sonoma Valley
and how we can grow high quality wine grapes next to a very sensitive
ecosystem. Both the vineyard and the wetlands are doing fine, each
in perfect harmony with its neighbor. Dense black and red fruit
flavors envelop the mouth as the wine rolls over your tongue, a
truly hedonistic style of Syrah with hints of plums and white peppercorn
that finishes long and smooth on the back palate. Barrel aged for
24 months in specially selected French and American oak, this Syrah
delivers overt aromas of cedar, vanilla and violets over a round
mouth-feel. Don’t put the grill away just yet, fire it up
and open this Syrah. We produced 670 cases. Retail: $28
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2005
Cabernet Sauvignon, Sonoma County
The tradition of this style of Cabernet comes from Bordeaux and
has found a fitting home in Sonoma County. As residents of Sonoma
Valley for 28 years, and winemakers for 38 years, Robert and PJ
have seen the revolution of California wine making and have long
been advocates of high quality, blended Sonoma County Cabernet.
This wine is a testament to the land and a bold declaration of what
makes Cabernet the king of red varietals. Full bodied, deeply flavored,
amplified complexity, exceptional depth and mouth feel, followed
by a long aromatic finish, this Cabernet hits every corner of the
palate. The oak accentuates the varietals and ties them together
without dominating. You don’t have to lay it down and guess
when to pull the cork. Extended barrel aging for three years in
artisanal oak barrels means that this Cabernet is ready to drink
now and yet will age well. Let it rest for a few weeks to recover
from bottle shock and then open it for dinner, you’ll be delighted.
600 cases produced. Retail: $30
2006 Red Rex, Sonoma County
Taking up cooking as a child, Robert’s palate (“God’s
gift”, Robert says) has been refined over more than a half
a century, yet each vintage of the Red Rex leaves us in awe. State-of-the-art
winemaking produces nearly 150 lots of wine each year from which
master blender, Robert Rex, selects the players. From fully extracted
fruit flavors to expert yeast selection and artisanal barrel aging,
Robert follows these wines from grape to glass. Seven varietals,
from more than 18 separate vineyards are layered over one another
to fill the palate with transcendent notes of subtlety and depth,
together producing a remarkable symphony. From neophyte to connoisseur
this wine will enlighten your senses and enhance your experience.
We produced 3,500 and still can’t keep up with the demand.
Retail: $28
2003 Meritage, Trio Vineyard
Library Wine
Deerfield is heralded as one of the top Sonoma County wineries so
if we head over to Napa for fruit you know it must be good. Will
Nord and his family sustainably farm the Trio Vineyard in Yountville
where they grow all five Bordeaux varietals in the same
vineyard. With 30 years of farming experience and an openness to
embrace cutting edge viticulture practices, the Nord family produce
world-class fruit. Robert’s peers in the winemaking community
have called this a Napa wine made by a Sonoma winemaker, making
note of the large Napa style flavors delicately layered in a elegant
Sonoma style. This wine has ripe blackberry flavors with a rich
dark chocolate finish that exemplifies the clean, balanced style
that is Deerfield’s trademark. Open this wine when the meal
starts to wind down and watch the evening come back to life. We
produced 700 cases. Retail $75
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