I do not usually drink wines from California not because I do not think they can make outstanding wine (which they most certainly can) but mainly because I find them to be a bit overpriced for what you get. I mean there isn't much under $17 and there is always the worry that you'll pay $20+ and get a fruity mess of a wine. Nonetheless this bottle in particular was a gift and I must say I was pleasantly surprised. The wine itself is not very complex but this is more than made up for by the fact that it is just purely delicious. In fact it is hard to think of anyone who would not like this wine, even the most hardened non-wine drinker would say that this is some tasty stuff. I would put this on the top of my list to take to any dinner party or gathering where I wanted to bring wine and please everyone.
Clos LaChance is an interesting family owned and operated winery founded in 1992. Although owners Bill and Brenda Murphy has been growing grapes in their backyard since 1987. The winery produces wines from their own estate grown fruit which is loacted on 150 acres in San Martin, California. In all the grow roughly 20 different varietals made up of 60 different clones. They are committed to vineyard sustainability and sustainable farming practices and are one of the most modern wineries around. They have installed a computerized vineyard maintenance and data recording system which includes soil and leaf sensors, weather stations, as well as automated irrigation. All of the wines are produced by winemaker Stephen Tebb.
Clos LaChance - Ruby Throated Hummingbird - Cabernet Sauvignon - 2006 - Central Coast - Califorinia - USA
Calling this wine a Cabernet Sauvignon as the label does is a bit of a misnomer as it contains a whole smattering of Bordeaux varietels. It is composed of 77% Cabernet Sauvignon 16% Merlot 3% Malbec 2% Cabernet Franc and 2% Petit Verdot. Sourced entirely from estate grown fruit the grapes were hand picked and sorted. The grapes were completely destemmed and cold soaked for 24-48hrs in open/closed topped stainless steel fermenters. The wine was then completely fermented in stainless steel with inoculation and pumping over occurring twice a day except when fermentation reached its peak where this number was increased to 4 times a day. Post fermentation the wine was left to settle for 48 hours then racked into barrels which consisted of 20% new French oak and 10% new American oak. The wine was then aged for 12 months in oak then bottled.
The wine is attractive purple in colour with a ruby red rim. The nose is quite pretty showing tons of ripe red fruit, blueberries, blackberries, sweet vanilla, toast, plum, and clove. In the mouth the wine is ripe round and delicious with waves of smooth ripe red fruits, plums, and berries cascading the palate. As sweetly fruited as this wine is it remains nicely balanced and clean with no jamminess whatsoever. The wine finishes with pretty sweet fruit notes. The wine is not overly complex, but absolutely delicious. It is just so ripe, so round and so tasty. Really yummy stuff. Very Good.
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