A blend of 41% Cabernet Sauvignon, 37% Merlot and 22% Cabernet Franc, this 'trio' is aged 50/50 in French and American oak. Rosenblum draws from only the best lots for this wine, their tribute to the wines of Bordeaux. In recent years, Rosenblum acquired new clones of the varieties from Bordeaux which has made the tribute complete and the wine utterly unique in Napa. There is a lot of fruit here, but the barrel ageing added layers of complexity and structure to the wine. Mature it 3-5 years or enjoy it now with rare prime rib.

Chimney Rock is legendary among the cognoscenti for creating wines that are keenly focused and refined. Wary of excessive fruit or alcohol, it's all about balance for them and they have once again achieved it with the 2005 vintage. Aromas of cherry, blackcurrant and a pleasing hint of underbrush dominate. The use of oak is bang on, neither overplayed nor too subtle. The wine will age gracefully for 4-6 years, but may be be enjoyed tonight (decanted) with grilled leg of lamb.

SHAFER MERLOT  2005
Napa Valley  

TASTING NOTE: The 2005 Merlot, which has 12% Cabernet Sauvignon and 8% Cabernet Franc in the blend, is a sensual, elegant style of wine. Soft, richly fruity, with notes of herb, mocha, coffee bean, and plenty of berry fruit, the wine has crisp acidity and a good finish. Drink it over the next 7-8 years. Score - 88. (Robert Parker Jr., www.erobertparker.com, Dec. 2007) 

346262    (D)            750 mL    $54.95   

Mondavi's original Napa Cab has an intense bouquet of red and blackcurrant, licorice, and cedar. Full-bodied and well-balanced with black-fruit flavours and ripe tannins on the palate. Long, firm, spicy finish. Enjoy now with rib-eye steaks, or cellar for two to three years.

In 1966, Robert Mondavi created his lightly oaked Sauvignon Blanc and dubbed it Fumé Blanc. The aromas on display here include Granny Smith apple, tropical fruit, and light toast notes. The wine has a refreshing core of acidity that supports a plush mouthfeel and culminates in a long, crisp finish. A great partner for baked snapper or smoked salmon.

Frog's Leap practises Taoist philosophy in the production of its Chardonnay. "It is the [Taoist] essentials of 'non-being' that defines our approach to Chardonnay. As winemakers, we recognize our greatest contribution is to impose less of ourselves upon the wine, allowing the Chardonnay its own light, energy, freshness and honesty. Instead of hammering more wood into the house, we favor restraint and modesty in our winemaking." (www.frogsle­ap.com) One sip of this Chard and the philosophy behind it will begin to make perfect sense. From its lovely bouquet of green apple, pear and honeysuckle to its lively flavours of apricot, citrus and hazelnut, this vibrant and well-balanced wine will make you a believer.

FROG'S LEAP SAUVIGNON BLANC  2006
Rutherford, Napa Valley  

TASTING NOTE: Bless John Williams, the owner of Frog's Leap. The guy is really trying to make low-key, well-made, delicious wines, without making a big splash; or without leaving a big footprint. This Sauvignon Blanc is emblematic of that philosophy. There are aromas of fresh lemon peel, while on the palate, it's soft and lovely with a touch of sweet fruit in front. But the best thing about it, is that it finishes dry with good acidity (3.25 pH); and that it has only 12.7 (listed) alcohol; and it was made from organic grapes ... Yippee! (Alan Goldfarb, wine.appellationamerica.com, July 26, 2007) 

966036    (XD)            750 mL    $25.95   

Though not certified organic, Frog's Leap grows all of its grapes organically and is actively exploring biodynamic farming. Their commitment to the environment doesn't stop there as the winery became 100% solar powered in February 2005. This ripe, deeply concentrated, and well-balanced Cabernet Sauvignon shows aromas of currant, blackberry and spice on the nose with black-fruit flavours, plus cedar, leather and a touch of olive featured on the palate. Try it with your favourite pasta in a red (organic) meat sauce.

This generous and ripe Pinot Noir has a style that is distinctly Napa. It features plum, blueberry and cherry aromas and flavours as well a spicy note and a touch of smoke. Nicely balanced by some zingy acidity, this is a well-priced Pinot to enjoy with cedar-planked salmon this summer.

Founders Daniel and Margaret Duckhorn have spent the last 30 years building Duckhorn Vineyards' reputation for quality and excellence. During this time, they have been strong voices and champions for Napa Valley, excelling at producing top wines from classic Bordeaux varietals but with a particular gift for outstanding Merlot. This wine has consistently been the benchmark for Napa Valley Merlot since it debuted in the late 1970s. The 2005 is richly fruity with blackberry, plum and black cherry flavours as well as notes of herbs and toasty oak. It's appealing and approachable now, but you can also let this beauty sleep for 4-5 years.

Wine of the Month
STERLING CHARDONNAY  2006
Napa Valley  

This is a creamy, crowd-pleasing Chardonnay packed with peach, pear and tropical fruit flavours as well as notes of toast and vanilla (imparted by the oak ageing). Terrific with grilled prawns or grilled chicken.

Rich with ripe blackberry and sweet cherry aromas. Medium full-bodied with an approachable ripe fruit centre and hints of spice and toasty oak. Long, full-flavoured finish. This Merlot is made for veal chops, shish kebabs or even a Philly cheesesteak sandwich. Enjoyable now but can age two to three years.

Sebastiani added 11% Cabernet Sauvignon, 7.5% Petite Sirah, 3.5% Syrah, 1.5% Cabernet Franc and 0.5% Petite Verdot to the Merlot to add a few more layers of complexity. This combination produces a wine that is full of cherry, cassis, plum and blackberry aromas and flavours. It's the perfect wine for a spring barbecue.

LA CREMA CHARDONNAY  2006
Russian River Valley  

TASTING NOTE: The 2006 Chardonnay Russian River is a beauty. Tropical fruit notes of pineapple and a hint of white peach in a restrained yet powerful style are followed by a palate that has gorgeous precision, purity, and ripeness. It is elegant, subtle, yet substantial. Drink it over the next 1-2 years.  Score - 90. (Robert Parker Jr., www.erobertparker.com, Dec. 2007) 

067231    (XD)            750 mL    $36.95   

This silky smooth wine shows why the Russian River Valley is the go-to region for quality Pinot Noir in California. Seductive aromas of cherry, plum, cinnamon, and oak spice replay on the medium full-bodied palate. Dry and well-balanced, it's soft and smooth with a peppery finish. If you're not a Pinot lover, you're about to become one. Try it with salmon or veal tenderloin.

This wine is sourced from truly old vines as this vineyard was planted 113 years ago. The yields are naturally very low, creating wines with aromas of blackberry, sour cherry, ripe plum and a plethora of spice tones. Ripe fruit surrounded by bright acidity and fine tannins lead to a remarkably elegant, yet full-bodied wine that will reward cellar time (2-5 years) or match it tonight with braised ribs.

This sensual Cab from the Knights Valley appellation displays aromas of plums, cocoa, blackcurrant, sweet cherry and cedar. Creamy textured and loaded with sweet fruit flavours with a nice backbone of acidity. Medium full-bodied with a long fruit/tannin finish. Enjoy with pepper steak.

DRY CREEK VINEYARD FUMÉ BLANC  2006
Sonoma County  

TASTING NOTE: Dry Creek seems to do very well with its crowd pleasing white wine offerings. This Fumé Blanc is another Very Good one. This light yellow wine opens up with a refreshing light lime like bouquet with some hints of minerality as well. On the palate, this medium bodied wine is round, slightly viscous, and is quite tasty with its slightly tart lime like flavors with noticeable minerality lingering here as well. The finish is dry, refreshing, but brief. This wine will serve you well at the pool this summer. Enjoy.  Score - 87-89. (Ken Hoggins, www.kenswineguide.com, Feb. 23, 2008) 

277715    (XD)            750 mL    $14.95   

In Coppola's The Godfather, Peter Clemenza teaches Michael Corleone the fine art of making the perfect Sicilian pasta sauce with sausage and meatballs. He says: "Hey, Mikey, come over here, kid, learn something - you might have to cook for 20 guys some day. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, and tomato paste. You fry it and make sure it doesn't stick. You get it to a boil. You shove in all your sausages and your meatballs and a little bit of wine, and a little bit of sugar - that's the trick!" A great recipe deserves a great wine, and this Cabernet Sauvignon makes the Director's Cut.