We’re happy to announce the release of the newest wine from Amici Cellars: the 2012 Amici Pinot Noir Russian River Valley.
There’s been a lot of buzz about the 2012 vintage for Pinot Noir from Sonoma County appellations: Robert Parker rated the vintage 93 points (“outstanding”), his highest rating ever since he started rating the vintages for this region in 1978. Wine Enthusiast, meanwhile, rated the 2012 vintage for Russian River Valley Pinot Noir a staggering 95 points (“superb”).
This wine certainly delivers on the promises of those enthusiastic ratings: Beautifully aromatic, the wine opens with a dazzling bouquet of rich raspberry and fragrant violets. On the palate, flavors of black cherry, raspberry and cola spice swirl around hints of earth. Velvety tannins lead to an excellent length on the finish, with a persistent core of fruit that lingers for minutes, not seconds. A true beauty of a wine, it is delicious now but will age well for 5-7 years.
You can find the 2012 Amici Pinot Noir Russian River Valley on our website.
What are you used to paying for that killer Pinot Noir from Sonoma that you love so much? $40? $50? What if we told you that you could have a Pinot that good (maybe better) for $20? Seriously.
Announcing the newest member of the Amici family: the 2012 Olema Pinot Noir. This is some exciting stuff: a Sonoma Pinot Noir for $20 that tastes fantastic? That’s a game changer. We promise you, this wine competes way above its weight class. A blend of 80% Pinot Noir grapes from Russian River Valley with 20% from premier vineyards in Sonoma County, this Pinot features the classic Russian River Valley characteristics of perfumed aromas and bright, focused red fruit flavors framed by delicate tannins.
That perfect 2012 vintage has created some of the best Pinot Noirs to come out of Sonoma County. The 2012 Olema Pinot Noir opens with a burst of beautiful berries intertwined with sweet florals on the nose. Flavors of cherry, cola and raspberry with a hint of sweet vanilla and a silky smooth mouthfeel make it a deliciously drinkable wine.
If you want to check it out for yourself, you can find it on our website.
Over the next several months, wine stores across the country will be unveiling a brand new label for our Olema wines. For the uninitiated, Olema is Amici’s sister brand showcasing excellent quality wine at friendly prices, and it has gained a tremendous following over the last couple years. We thought that it was only fitting that a rising star like Olema get a makeover suitable to its pedigree: and so, violà, a brand new look:
The new look!
…and the previous label.
How did we end up with a wine named “Olema” anyway, you ask? Good question. While Amici’s primary focus is on showcasing the best of Napa Valley, Olema looks to celebrate Sonoma. The name Olema, which means “coyote” in Miwok, honors the Coast Miwok Native Americans who lived along the Sonoma Coast and in northern Marin County. Olema wines feature fresh, vibrant flavors and excellent value.
This morning’s harvest on a crisp, beautiful morning atop Spring Mountain
Last year at this time all anyone could talk about was how 2012 was a great year. Well, then, what does that make 2013? There’s only one answer: a really, really great year.
The season got started with huge amounts of rain in December followed by drought conditions throughout the spring. Warm conditions and early flowering meant that ripening was several weeks ahead of the norm. The lack of spring rainfall allowed us to control irrigation in the vineyards, keeping vines and canopies healthy but maintaining small, concentrated berry size. The summer continued with warm but not excessively hot conditions, and just when things were looking like we’d harvest early completing a very good season, Mother Nature gave us an even better gift: conditions cooled down to slightly below normal, extending the growing season for several weeks. Weeks of sunny days and cool nights in September and October allowed the grapes to continue maturing and deepening their complex flavors without danger of over ripening, creating the best of all conditions.
With small berries providing higher skin to juice ratios for fermentation, the warm days helped the grapes retain their color while cool nights aided acid retention. We’re very excited about the concentration in the Cab we’ve brought in this year. The wine is intensely colored and rich in texture and flavor, with very good, balanced flavors and nice acid retention.
We have two Cabernet vineyards left to harvest, and will bring in the final grapes by mid-week next week. Then we will most certainly toast to an incredible vintage, courtesy of Mother Nature.
This week we kicked off the first of several weeks of “Harvest Boot Camp” at Amici Cellars. We welcomed friends from around the country that want to get a true insider’s view of how a Napa Valley harvest works–and are willing to roll up their sleeves and work hard to get that view! The first week of Harvest Boot Camp was a busy one: the crew’s days were filled with early morning harvests in the vineyards, sorting stems and leaves from grapes at the sorting table, building barrels, touring vineyards, cleaning winery equipment — and, of course, plenty of fun times with good food and wine to celebrate their hard work. On Friday we sent our first crew off to the airport, with purple-stained fingers, tired and happy after five days of hard work, and (hopefully) full of great stories to tell their co-workers back home. Now to greet the next crew!
Yesterday was a great day, as we celebrated the start of another harvest and what looks like a killer 2013 vintage!
What do you get when you take 10 different wines, and add 1 gourmet food truck and 60 friends from around the country? You get one fun night. We welcomed our friends from Total Wine & More at the winery on Wednesday night for our annual chance to reconnect with old friends, meet new ones, and taste through Amici’s current and upcoming releases together. Famous burger purveyor Gott’s Roadside sent their mobile catering truck and we all enjoyed a wonderful evening of gourmet burgers and ahi tacos, wine (and margaritas — no man lives on wine alone!). It was the kind of beautiful, warm evening beneath the Palisades mountain range that makes everyone want to move to Calistoga and never leave. A warm thank you to Total Wine & More for making time for us during their whirlwind tour of Napa & Sonoma this week–hosting this group has become an annual highlight for Amici and an evening that we truly enjoy!
Goodies await the arrival of managers from Total Wine & More stores around the country.
Amici’s Bob Shepard with Total Wine’s Director of Wine Operations Robb Kimbles.
A group shot before the Palisades backdrop (and no, Total Wine does not believe in child labor–those children in front are part of the Amici family!)
For more photos of the evening, view the photo album.
Preparing the 2012’s for a long winter’s nap
Last week Assistant Winemaker Bobby Donnell was busy getting the last of the 2012 Cabernets ready for their winter slumber as he prepares the winery for the incoming 2013 fruit. He and winery interns have been finishing up racking the wine, which is the process of removing the wine into stainless tanks, cleaning the barrels, and then replacing the wine back in the barrels so it can rest until an additional racking next winter.
Bobby does the “smell test,” alert for any off odors from any barrels.
Wine sediment from the barrel washes out during the initial rinse phase of cleaning.
As the wine ferments in the barrels, the sediment (the “lees”) settles to the bottom of the barrel and tartrates gradually build up inside the barrels (tartrates are the harmless crystalline deposits that separate from wines during fermentation and aging). During the racking process, Bobby will pump the wine into tanks and add a little sulfer dioxide to protect it. He’ll then do an initial cleaning of the barrels with water, washing out the sediment. The rinse is followed by a high pressure steam treatment. The steam nozzle seals the bung on the barrel and when the steam hits the cool air inside the barrel, the air expands rapidly. As the air cools, it creates a vacuum effect, pulling wine and tartrates from the pores on the inside of the oak barrel. The wine is then placed back in the clean barrels, and settles in for its long winter’s nap.
Michael Cervin of the blog “Cervin’s Central Coast” recently featured Amici in his list of cool new tasting rooms. We’re happy to have made the list!