Taking a hint from a longtime friend and peer, Dick Handal decided to purchase the Dolcetto from this vineyard because he had tasted delicious wines made from this fruit. He liked the option to be able to blend this into wines like the 2020 Family Blend, make a rose of it, and decided to make the Dolcetto on its own. The aroma is light and fruity, the color is a soft supple ruby and the flavors are bright, fruit, red & black plum, spice, and earth.
Harvest notes: Dolcetto came from a vineyard in Russian River Valley just south of Healdsburg. The vineyard sits along the Russian River and the soil is medium sand/rocky clay. The vineyard gets the benefit of being near the river, warm days, and cool evenings/mornings.
It is a great young wine that will age well. It’s easy to drink, pairs well with various Italian dishes, and does well with Asian dishes and desserts.
Specs
Vintage: 2020
Varietals: 100% Dolcetto
Appellation: Russian River Valley
Harvest dates: September 2020
In the Cellar: Fermentation in open-top tanks with manual punch down 2 - 4 times a day
Length of time in fermentor: 7 days
Oak Regimen: Aged in 2-year-old French oak barrels for 20 months.
Bottled Date: September 2022
Production: 100 cases
Release Date: 2022
Alcohol: 14.5%
pH: 3.78
Residual Sugar: Less than 0.1%
Winemakers: Dick Handal, Lucas Meeker, David Noyes, Consulting Winemaker
2019 Denier Handal Don Angelo
Tasting Notes
This wine has lovely round tannins, lively acidity, a dark red hue, aromas of dark stone fruits and berries, and on the mid-palate, flavors of plums, dark cherries, cooked strawberries, berries, earth, and spices.
Don Angelo is a blend of these two Italian varieties of grapes in honor of our friend, Angelo, who introduced us to the wonders of the Province of Umbria. Located just East of Tuscany, Umbria is a landlocked province which produces great wines, wonderful olives, Perugina Chocolates, and many, many other world-class gastronomical delights. Monte Falco, a small town in the heart of Umbria is the center of the Sagrantino World.
Don Angelo is a nod to the old country and its cuisine. As a blend composed of varieties from both Umbria and Tuscany, Don Angelo pairs well with rich tomato sauces, pasta like pappardelle, and meat sauces made with beef, duck, rabbit, grilled steaks, lamb, grilled eggplant, peppers, and onions.
Specs
Vintage: 2019
Varietals: 67% Sangiovese; 33% Sagrantino
Vineyard designates: Sangiovese Venturi Family Vineyard, Calpela, Mendocino County; Sagrantino Handal-Denier Vineyard, Dry Creek Valley Sonoma County
In the cellar: Fermentation in open tanks with manual punch downs 2-4 times per day
Length of fermentation: 10-13 days
Oak regimen: Aged in new and neutral French and American barrels for 20 Months. Bottled: November 2022
Release Date: 2023
Alcohol: 14.3%
pH: 3.6
Residual sugar: Less than 0.1%
Winemakers: Dick Handal, Lucas Meeker Harvest dates: September
2019 Denier Handal Sangiovese
Tasting Notes
Sangiovese is the main grape variety found in Chianti Classico. This wine is a medium-bodied high-acid wine with fruity notes. Our Sangiovese boasts qualities similar to Italian Sangiovese. The color is ruby velvet. Aromas of lilac, roses, and cooked plum. Flavors of raspberries, blueberries, light spice, and hints of earth.
Farming: These grapes are organically grown and dry-farmed on soils of rocky, medium clay. It is the dry farming that brings the intensity to this beautiful wine.
This wine pairs well with porchetta, and softer cheeses like young pecorino and buffalo camembert. Sangiovese also holds up to cooked puddings like Panna Cotta especially if it is served with a huckleberry sauce.
Specs
Vintage: 2019
Varietal: 100% Sangiovese
Appellation: Mendocino County
In the Cellar: 5 days cold soak. Active fermentation 5 days.
Harvest dates: September 6, 2019
Bottled Date: September 6, 2022
Release Date: July 6, 2023
Alcohol: 15.1%
pH: 3.24
Residual Sugar: Less than 0.1%
Winemakers: Lucas Meeker, Dick Handal and David Noyes, consulting winemaker
What’s Included
3-bottles:
1x 2019 Denier Handal Don Angelo
1x 2019 Denier Handal Sangiovese
1x 2020 Denier Handal Dolcetto Case:
4x 2019 Denier Handal Don Angelo
4x 2019 Denier Handal Sangiovese
4x 2020 Denier Handal Dolcetto
Price Comparison
Not all vintages are for sale on winery website, $396/case MSRP
An award-winning, family-run winery in the heart of Dry Creek Valley
Our fascination with wine-grape growing began in South America, where we lived in Ecuador for 38 years, and continues today with our grape growing and wine-making ventures in Sonoma County.
Our winemaking is a relatively recent venture. For over twenty years we were primarily grape growers selling our premium grapes to some of the best wineries in Sonoma and Napa counties with whom we have long-standing relationships. One of our client-wineries was Wellington Vineyards in Glen Ellen owned by the Wellington family of Sonoma. Peter Wellington, owner-winemaker, produced several award-winning, vineyard-specific Cabernet Sauvignons, including one from our Dry Creek Vineyard. Peter Wellington helped us develop and make our wines. We grew and produced boutique lots of Zinfandel, Petite Sirah, Sagrantino, a Red Blend, and Cabernet Sauvignon at the Wellington facility in Glen Ellen. We now produce our wines at the Meeker custom crush facility in Healdsburg and continue to receive consulting support from Peter Wellington as well as David Noyes who also worked with Wellington.
Though we no longer farm our own grapes we continue to consult for the family that purchased our vineyard in Dry Creek Valley from which we continue to make our Cabernet Sauvignon and Sagrantino wines. We also maintain close contact with our farming colleagues in Sonoma County and Mendocino County where we source our other grapes. We are fortunate to work with our friend Larry Venturi at Venturi Family Vineyards in Mendocino. Larry grows our Sangiovese and Petite Sirah. These farming relationships ensure that our grapes will continue to produce award-winning wines.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, OH, OK, OR, PA, RI, SC, SD, TX, VT, VA, WA, WV, WI, WY
2020 Denier-Handal Dolcetto Russian River Valley Sonoma County
Spring is here, and although most of us wouldn’t know it based on the weather, the Easter Bunny (in this case, Alice) had a bunny basket (UPS Box with bonus CM glass) headed our way. Thank you, Easter Alice!
We are familiar with Denier-Handal, from their 2019 Verdelho, which we enjoyed, from their grapes in the D-H Wellington Cabernet Sauvignons (have 3 left- still holding up well!).
Nice, simple labeling with a blue capsule, and composite cork with minimal stain penetration. We couldn’t recall having a Dolcetto in the past couple of years, but regularly enjoy the near relative Barberas.
Alice gave us some lead time to plan for this wine rattage, which gave time for recipe planning. Mrs Rat made scratch paella that we thought would be mutually complementary with the wine- and had green/red/white in it to welcome the Italian roots of the Dolcetto. While the cooking finished up, we lightly cooled the bottle from room temperature.
First tasting: Wine was directly ‘pop & pour’ and served at 64°. No breathing time, other than the few minutes for taking the above picture. Color was a clear ruby going to maroon. On the nose, I picked out berry and floral/violet, Mrs. Rat got strawberry and blackberry. A swirl in the glass produced quick, long legs- 14.6% ABV, so no surprise.
First sip hit me with lots of tannin pucker to it, very strong. Flavors for me were cherry, ripe plum, and allspice/pepper. Mrs. Rat got floral, berry with some astringency- followed by some oak/earth lingering.
Paired up with the paella: The Dolcetto really shines with food, especially the paella. It’s a definite food wine, and would be a great match for Italian/Spanish/Asian. The tannins were in the background, and the fruit notes were great with the spiciness of the food. Mrs. Rat noted that it was a nice complement to the food with the peppery notes coming through.
We found that as the wine warmed, there were notable changes in aroma and flavor- which were even better as it got up into the high 60s. Given the change in flavor over the evening- I absolutely would recommend either decanting or aerating for a bit. Pop and pour did a disservice to the wine, as the tannins had really moderated.
But- what about dessert? Does this go with anything sweet? Well, we didn’t have anything formal for that- but we worked with what was at hand. Mixed nut/raisin/cranberry blend- yes! Dark chocolate- absolutely. Salted caramel milk chocolate- indeed. What about that donut on the counter?? Why not- yes, it actually worked for me. (Of course, this is someone who thinks a beer (stout) float is good)
Day 2 notes after a corked night on the countertop: Chilled it a bit to low 60s. More berry and floral came through clearly today. Tannins were much milder, still clear and present. I found it to have overnighted well, and would tack on a couple more points for the open time. Mrs. Rat said Day 2 showed the plum and blackberry more, with the tannin coming through in her front palate, and that it had a more “rounded out” mouth feel.
I felt guilty for the Day 1 p&p, it was an injustice- unless you love a bit of pucker (and who doesn’t now and then?)
I’m speculating this may be a mixed case. If not, and you are a Barbera fan, this would be a good one to pick up. This wine would be great to have on hand for food pairing, and given some air time, very enjoyable on its own for me.
As always, thank you for the opportunity to Lab Rat, Casemates! Let me know of any questions.
It’s always great to see wines from the less common grape varieties offered on Casemates, and even better when a rattage opportunity accompanies the offer! This time around, a 100% Sangiovese from Mendocino County. The label offers up Venturi Family Vineyard which seems to be near Redwood Valley.
The wine was dark and beautifully colored Ruby with great clarity. The aroma on initial presentation was high intensity with dominant aspects of florals and licorice. There is red raspberry, but I wouldn’t say fruit is the power player in the bouquet. There are also some slight spice notes that reminded me of cloves and a tiny bit of heat, but not so much as to detract.
The initial entry was light and fairly easy. Acidity is high, but the most striking impression was how centered the taste profile was upon first sip. The first sensation was of ripe plum - more cooked than bright really. Also ripe raspberries. From there the taste profile expanded a little bit toward tart pomegranate.
The tannins are light and very fine. They have a slight bitter edge like raw almond skins. This is a medium, almost light red, but it has a spine to it, and I was looking forward to pairing it with a favorite Tuscan dish.
We had some beautiful heirloom tomatoes that were surprisingly sweet for this early in the season. Pappa al pomodoro was easy, fast and perfect. A Tuscan tomato and bread soup. The Sangio acidity was a tomato tamer, and the fruit profile allowed the fresh tomato sweetness to stay the star of the meal. I think it would also do well with white meats and soft cheeses. In my opinion, heavy meats and sauces would need a bit more fruit and tannin than this fellow offers up.
Overall, I found the 2019 Sangiovese to be well-balanced and enjoyable. For those who prefer a less fruit forward style, this will suit well. The word that came to mind for me was “lean” in a positive way with no sharp angles. Unlike many Sangiovese wines I’ve tasted, there were no prevalent garden/herb aromas. If you like that, it’s not here. But I found the floral, licorice and spice were richly aromatic throughout the evening.
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations.)
Denier Handal Mixed Reds - $60 = 24.99%
2020 Dolcetto, Silver Medal 2024 San Francisco Chronicle Wine Competition
2019 Don Angelo Best of Class, Double Gold 2022 Sunset International Wine Competition. Pretty nose, varietally correct, pleasant quaffing wine, nice spicy notes, cherry compote.
Don Angelo again, 2022 Press Democrat North Coast Wine Challenge. 96 points. Spicy black tea, nice
tannin, hearty, black pepper. Lovely wine
…and Don Angelo…2024 San Francisco Chronicle Wine Competition. Gold.
Can’t leave out the Sangiovese, also at the 2024 San Francisco Chronicle Wine Competition, Silver medal.
@kaolis
I know there are only two grapes in the mix but I have never seen a red blend referred to as “varietally correct”.
That said, this looks like a tasty trio!
well when I’m not sure I’ll be in the state when delivery comes (which varies widely) I do have a friend that takes in a case or two (or sometimes more…). the “fee” is one or a few bottles for sampling…
since nostalgia has come up in this discussion, I remember when we used to call them Wootleggers…
@bunnymasseuse@pmarin@ttboy23@foxrunner I have wootlegged WI, PA, and ttboy’s MI. Decade or so ago my relatives in PA only ever had wine come from Ohio to them. Then the state went 180 from being so restrictive to now having offerings Ohio doesn’t. Now the spice flows both ways.
And fwiw, foxrunner, I hope Ttboy is alluding to my parent’s house as a black hole of wines. This started back before I had central AC, and even a basement cellar isn’t worth risking some of the casemate gems.
I don’t think I have held on to a bottle longer than 6 months for another 'mate. It is nice to have friends in other states to ship to and meet up when time allows.
@bunnymasseuse@foxrunner@KNmeh7@pmarin KN yes, your parents and yourself, Jon in Bexley . I’ve even shipped to Perrysburg
Along with SE Mich and northern Indiana splits it may seem that I have a problem but it’s been fun all along the way !
A bit confused. I recall enjoying the Denier-Handel & Meeker vineyard wines from Peter but don’t think these were the varietals from those vineyards. Any comments?
Yes, I know different winemakers basing my decision on the vineyard. Thanks !
@forlich the D-H wines used to be made by Peter from (mostly) estate grapes grown by Dick. Then Peter retired and looks like Dick sold the vineyard and buys grapes to keep the brand going. The estate grapes were cab and Zin, so yes, it’s different.
Hi, I think I can help. Peter Wellington never had anything to do with us at Meeker.
Dick brought his custom crush business to us in 2014, and we’ve made the wines for him since then.
David Noyes assisted Peter at Wellington, where Dick’s wines were made prior to 2014. David consults with Dick still, but since 2017 or so, mainly in a blending capacity. Dick and I work together during harvest.
Dick sold his larger ranch in Alexander Valley prior to bringing the wines to us in 2014, but still had his Cab/Sagrantino/Falanghina vineyard in DCV until a just a few years ago.
I’ve been making the Meeker wines as head winemaker since 2014 and with my dad prior to that. Before 2010 my dad had assistant or co-winemakers help him from the mid 90s through 2010. I started making wine in 2007.
Dick has worked with Larry Venturi since at least 2014, and I believe we’ve been making the Sangio from that vineyard for him since then. The only newish component to the DH program with any of these wines is the RR Dolcetto.
@forlich@lucasmeeker If memory serves me correctly, imho the best woot cellar wine ever, D’ontspille Pinot was made by David from a vineyard that none of the aforementioned people had any involvement with?
That he somehow got his hands on some really good fruit and made magic from a source that is not constant? If so… could you please let me know the vineyard / winemaker / anyone involved? That wine was chef’s kiss
@KNmeh7@lucasmeeker I remember that one ! It was one of the “Woot Cellars Presents” series. That’s all gone. I loved the stories on the Christmas series bottles, very humorous.
Don’t Spill was very good, as was Revelry which I think I still have 2 bottles of.
Anyway, I just grabbed a case
@forlich@KNmeh7 Well, I can tell you for sure I had nothing to do with it because I don’t know anything about that. I did make a PN for David as a CC client in 2015 but it was bottled off site so I don’t know how it got labeled, but my memory is that it was not a project with Woot because I do know who one of the investors in it was. But if the wine you’re referring to is ‘15, we’d need David (either Noyes or Studdert) to clear that up for you.
Produced and Bottled by Wellington Winery 100% Pinot Noir 100% Sonoma Coast
Clones: Predominately 116, 777 and Pommard All fruit cold soaked 3-5 days, fermented in open top tanks with frequent punchdown
Aging: 10 months in 60 gallon french oak, less than 15% new oak
Listen to Voicemail from winemaker Peter Wellington talk about the
wine. Here is the Wine.Woot blog for this wine.
@forlich@klezman I’ll ask Dick next week about the AV vineyard, but off the top of my head that went to Trinchero. The DCV vineyard sold to the owners of Juice Beauty, and I don’t believe they have a different name for it.
2020 Denier Handal Dolcetto
Tasting Notes
Specs
2019 Denier Handal Don Angelo
Tasting Notes
Specs
2019 Denier Handal Sangiovese
Tasting Notes
Specs
What’s Included
3-bottles:
Case:
Price Comparison
Not all vintages are for sale on winery website, $396/case MSRP
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, OH, OK, OR, PA, RI, SC, SD, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Apr 15 - Tuesday, Apr 16
Denier Handal Mixed Reds
3 bottles for $59.99 $20/bottle + $2.67/bottle shipping
Case of 12 for $179.99 $15/bottle + $1/bottle shipping
2020 Denier Handal Dolcetto
2019 Denier Handal Don Angelo
2019 Denier Handal Sangiovese
2020 Denier-Handal Dolcetto Russian River Valley Sonoma County
Spring is here, and although most of us wouldn’t know it based on the weather, the Easter Bunny (in this case, Alice) had a bunny basket (UPS Box with bonus CM glass) headed our way. Thank you, Easter Alice!
We are familiar with Denier-Handal, from their 2019 Verdelho, which we enjoyed, from their grapes in the D-H Wellington Cabernet Sauvignons (have 3 left- still holding up well!).
Nice, simple labeling with a blue capsule, and composite cork with minimal stain penetration. We couldn’t recall having a Dolcetto in the past couple of years, but regularly enjoy the near relative Barberas.
Alice gave us some lead time to plan for this wine rattage, which gave time for recipe planning. Mrs Rat made scratch paella that we thought would be mutually complementary with the wine- and had green/red/white in it to welcome the Italian roots of the Dolcetto. While the cooking finished up, we lightly cooled the bottle from room temperature.
First tasting: Wine was directly ‘pop & pour’ and served at 64°. No breathing time, other than the few minutes for taking the above picture. Color was a clear ruby going to maroon. On the nose, I picked out berry and floral/violet, Mrs. Rat got strawberry and blackberry. A swirl in the glass produced quick, long legs- 14.6% ABV, so no surprise.
First sip hit me with lots of tannin pucker to it, very strong. Flavors for me were cherry, ripe plum, and allspice/pepper. Mrs. Rat got floral, berry with some astringency- followed by some oak/earth lingering.
Paired up with the paella: The Dolcetto really shines with food, especially the paella. It’s a definite food wine, and would be a great match for Italian/Spanish/Asian. The tannins were in the background, and the fruit notes were great with the spiciness of the food. Mrs. Rat noted that it was a nice complement to the food with the peppery notes coming through.
We found that as the wine warmed, there were notable changes in aroma and flavor- which were even better as it got up into the high 60s. Given the change in flavor over the evening- I absolutely would recommend either decanting or aerating for a bit. Pop and pour did a disservice to the wine, as the tannins had really moderated.
But- what about dessert? Does this go with anything sweet? Well, we didn’t have anything formal for that- but we worked with what was at hand. Mixed nut/raisin/cranberry blend- yes! Dark chocolate- absolutely. Salted caramel milk chocolate- indeed. What about that donut on the counter?? Why not- yes, it actually worked for me. (Of course, this is someone who thinks a beer (stout) float is good)
Day 2 notes after a corked night on the countertop: Chilled it a bit to low 60s. More berry and floral came through clearly today. Tannins were much milder, still clear and present. I found it to have overnighted well, and would tack on a couple more points for the open time. Mrs. Rat said Day 2 showed the plum and blackberry more, with the tannin coming through in her front palate, and that it had a more “rounded out” mouth feel.
I felt guilty for the Day 1 p&p, it was an injustice- unless you love a bit of pucker (and who doesn’t now and then?)
I’m speculating this may be a mixed case. If not, and you are a Barbera fan, this would be a good one to pick up. This wine would be great to have on hand for food pairing, and given some air time, very enjoyable on its own for me.
As always, thank you for the opportunity to Lab Rat, Casemates! Let me know of any questions.
2019 Denier-Handal Sangiovese Mendocino County
It’s always great to see wines from the less common grape varieties offered on Casemates, and even better when a rattage opportunity accompanies the offer! This time around, a 100% Sangiovese from Mendocino County. The label offers up Venturi Family Vineyard which seems to be near Redwood Valley.
The wine was dark and beautifully colored Ruby with great clarity. The aroma on initial presentation was high intensity with dominant aspects of florals and licorice. There is red raspberry, but I wouldn’t say fruit is the power player in the bouquet. There are also some slight spice notes that reminded me of cloves and a tiny bit of heat, but not so much as to detract.
The initial entry was light and fairly easy. Acidity is high, but the most striking impression was how centered the taste profile was upon first sip. The first sensation was of ripe plum - more cooked than bright really. Also ripe raspberries. From there the taste profile expanded a little bit toward tart pomegranate.
The tannins are light and very fine. They have a slight bitter edge like raw almond skins. This is a medium, almost light red, but it has a spine to it, and I was looking forward to pairing it with a favorite Tuscan dish.
We had some beautiful heirloom tomatoes that were surprisingly sweet for this early in the season. Pappa al pomodoro was easy, fast and perfect. A Tuscan tomato and bread soup. The Sangio acidity was a tomato tamer, and the fruit profile allowed the fresh tomato sweetness to stay the star of the meal. I think it would also do well with white meats and soft cheeses. In my opinion, heavy meats and sauces would need a bit more fruit and tannin than this fellow offers up.
Overall, I found the 2019 Sangiovese to be well-balanced and enjoyable. For those who prefer a less fruit forward style, this will suit well. The word that came to mind for me was “lean” in a positive way with no sharp angles. Unlike many Sangiovese wines I’ve tasted, there were no prevalent garden/herb aromas. If you like that, it’s not here. But I found the floral, licorice and spice were richly aromatic throughout the evening.
Denier Handal has always been an auto-buy for me since the old site - in for 2 cases
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations.)
Denier Handal Mixed Reds - $60 = 24.99%
Previous offer of Dolcetto here
2020 Dolcetto, Silver Medal 2024 San Francisco Chronicle Wine Competition
2019 Don Angelo Best of Class, Double Gold 2022 Sunset International Wine Competition. Pretty nose, varietally correct, pleasant quaffing wine, nice spicy notes, cherry compote.
Don Angelo again, 2022 Press Democrat North Coast Wine Challenge. 96 points. Spicy black tea, nice
tannin, hearty, black pepper. Lovely wine
…and Don Angelo…2024 San Francisco Chronicle Wine Competition. Gold.
Can’t leave out the Sangiovese, also at the 2024 San Francisco Chronicle Wine Competition, Silver medal.
fwiw
@kaolis
I know there are only two grapes in the mix but I have never seen a red blend referred to as “varietally correct”.
That said, this looks like a tasty trio!
DH brings back fond memories of the old site. I have never gone wrong with anything from this winery… in for a case.
/giphy fixed-courageous-hair
@mediocrebot
Don’t think I have ever seen that one before!
This is good stuff.
Enjoy all the Denier-Handal wines. Tempted but storage is overflowing at my house AND at my Casemate’s home!!
@ttboy23 Is this a new hack, you buy a secret Casemates house to store your wine? Only asking for a friend.
well when I’m not sure I’ll be in the state when delivery comes (which varies widely) I do have a friend that takes in a case or two (or sometimes more…). the “fee” is one or a few bottles for sampling…
since nostalgia has come up in this discussion, I remember when we used to call them Wootleggers…
@pmarin I still call it that,ha
@pmarin @ttboy23 I have woot legged across many a border…
@bunnymasseuse @pmarin @ttboy23 @foxrunner I have wootlegged WI, PA, and ttboy’s MI. Decade or so ago my relatives in PA only ever had wine come from Ohio to them. Then the state went 180 from being so restrictive to now having offerings Ohio doesn’t. Now the spice flows both ways.
And fwiw, foxrunner, I hope Ttboy is alluding to my parent’s house as a black hole of wines. This started back before I had central AC, and even a basement cellar isn’t worth risking some of the casemate gems.
I don’t think I have held on to a bottle longer than 6 months for another 'mate. It is nice to have friends in other states to ship to and meet up when time allows.
@bunnymasseuse @foxrunner @KNmeh7 @pmarin KN yes, your parents
and yourself, Jon in Bexley 
. I’ve even shipped to Perrysburg 
!
Along with SE Mich and northern Indiana splits it may seem that I have a problem but it’s been fun all along the way
A bit confused. I recall enjoying the Denier-Handel & Meeker vineyard wines from Peter but don’t think these were the varietals from those vineyards. Any comments?
Yes, I know different winemakers basing my decision on the vineyard. Thanks !
@forlich the D-H wines used to be made by Peter from (mostly) estate grapes grown by Dick. Then Peter retired and looks like Dick sold the vineyard and buys grapes to keep the brand going. The estate grapes were cab and Zin, so yes, it’s different.
@forlich
Hi, I think I can help. Peter Wellington never had anything to do with us at Meeker.
Dick brought his custom crush business to us in 2014, and we’ve made the wines for him since then.
David Noyes assisted Peter at Wellington, where Dick’s wines were made prior to 2014. David consults with Dick still, but since 2017 or so, mainly in a blending capacity. Dick and I work together during harvest.
Dick sold his larger ranch in Alexander Valley prior to bringing the wines to us in 2014, but still had his Cab/Sagrantino/Falanghina vineyard in DCV until a just a few years ago.
I’ve been making the Meeker wines as head winemaker since 2014 and with my dad prior to that. Before 2010 my dad had assistant or co-winemakers help him from the mid 90s through 2010. I started making wine in 2007.
Dick has worked with Larry Venturi since at least 2014, and I believe we’ve been making the Sangio from that vineyard for him since then. The only newish component to the DH program with any of these wines is the RR Dolcetto.
@lucasmeeker Wow, thanks for history and very thorough response appreciate it.
@forlich @lucasmeeker If memory serves me correctly, imho the best woot cellar wine ever, D’ontspille Pinot was made by David from a vineyard that none of the aforementioned people had any involvement with?
That he somehow got his hands on some really good fruit and made magic from a source that is not constant? If so… could you please let me know the vineyard / winemaker / anyone involved? That wine was chef’s kiss
@KNmeh7 @lucasmeeker I remember that one ! It was one of the “Woot Cellars Presents” series. That’s all gone. I loved the stories on the Christmas series bottles, very humorous.
Don’t Spill was very good, as was Revelry which I think I still have 2 bottles of.
Anyway, I just grabbed a case
@forlich @KNmeh7 Well, I can tell you for sure I had nothing to do with it because I don’t know anything about that. I did make a PN for David as a CC client in 2015 but it was bottled off site so I don’t know how it got labeled, but my memory is that it was not a project with Woot because I do know who one of the investors in it was. But if the wine you’re referring to is ‘15, we’d need David (either Noyes or Studdert) to clear that up for you.
@forlich @KNmeh7 @lucasmeeker
2009 Woot Cellars Pinot Noir D’ONTSPILLE LE BLACK
@forlich @KNmeh7 @rjquillin Yeah, that’s not the one I made.
@forlich @lucasmeeker Lucas, do you know who bought Dick’s vineyards and what names they go by now?
@forlich @klezman I’ll ask Dick next week about the AV vineyard, but off the top of my head that went to Trinchero. The DCV vineyard sold to the owners of Juice Beauty, and I don’t believe they have a different name for it.
@forlich I’m speculating that another point of confusion might be that there was a Meeks Hilltop vineyard among the Wellingtons.
2 x cases
/giphy shaky-picky-pelican
I don’t care about your past – all I want is that finish to last!
Rat Ben in for a case. I wasn’t planning on any more cases due to no space. Good thing I’ve picked up some dollies to move the stacked cases around.
If on the fence, pick these up while you can
/giphy depressed-gritty-pilsner
Sigh. I have wine alloverdaplace in my condo. No way can I get a whole case. Anyone in sf want to split?
Anyone in SoCal have an extra trio to part with?