• 269 W 45th St, New York 10036
• (Btwn Broadway & 8th Ave)
• 212 997 0404
• Website

Web Address frankieandjohnnies.com
Partners at 45th St. Peter Chimos, Van Panopoulos and Frank Zaravelis
Head Waiter- Mario
Waiter-Extraordinaire Spyro

Also Locations at:

32 W. 37th Street (Will Be Reviewed Soon)

77 Purchase St. Rye, NY
Vas and Jennifer Mylonas head the  Rye restaurant

                  Steak House Heaven

There’s nothing like a great NY steak house. A case in point is Frankie and Johnnie’s, the venerable former-speakeasy in the theater district. A renovation spruced things up, giving more space. There is a small, cunning bar and coat-check on the lower level. Thankfully, management retained the narrow staircase leading up to the Damon Runyon atmosphere of the main dining room, where walls are plastered with vintage-celebrity photos and Broadway memorabilia. The quarters, while still intimate, retain a  well-worn patina. The open kitchen remains and a small bar has been added.

Don’t be deceived by the laid back elegance. Here is one of the world’s best and most sophisticated steak restaurants. Service is by seasoned-professionals and is arguably the best in any New York steakhouse, thanks to Mario, the congenial manager. Our waiter, Spyro, was truly superlative and even busboys are standouts.

In the appetizer department, shrimp cocktail is fresh, not overcooked and minus iodine. A generous portion of fresh lump crabmeat is even better. And check out the house salad. It’s a minor miracle of chopped fresh ingredients (go for the blue cheese vinaigrette). The sirloin is juicy and cooked to a turn, the veal chop (perhaps the biggest and best in town) is eclipsed by double loin lamb chops that will blow you away in size, texture and taste.

Steaks are described intelligently by color and temperature (medium rare is red with a warm center: the way I like it). I’ll never know how they get the creamed spinach so green and (thank goodness) it’s well chopped and in a proper veloute. The Lyonaise potatoes are divine.

The wine list has some good choices, under $50 and has been expanded. Try the Petrocelli Petite Sirah and you will have the perfect steak wine.

If you have room for dessert, go for the cheese cake and terrific cappuccino. Frankie and Johnnie’s may be our current favorite New York steak house and rates a steak house A Major.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Sample Menu, Prices Subject To Change

Appetizers

Jumbo Shrimp Cocktail
16.00

Blue Point Oysters
15.00

Little Neck Clams
13.00

Jumbo Lump Crabmeat Cocktail
17.00

Jumbo Shrimp & Lump Crabmeat Cocktail
18.00

Shrimp Scampi
17.00

Chopped Chicken Livers
8.00

Melon In Season
8.00

Pimentos & Anchovies
9.00

Any Of The Above Without A Main Course Will Be Charged Extra.

Salads

Frankie & Johnnie’s Classic Salad
12.00

Caesar Salad
11.00

Sliced Tomatoes & Onions
12.00

Mixed Green Salad
10.00

Any Of The Above Without A Main Course Will Be Charged Extra.

Soup

Soup Of The Day
8.00

Vegetables

Fresh Spinach
9.00

Cream Spinach
10.00

French Fried Onions
9.00

Broiled Mushrooms
9.00

Fresh Broccoli
9.00

Fresh Asparagus
10.00

USDA Prime Dry Aged Cuts

Sirloin Steak
42.00

Rib Eye Steak
44.00

T-Bone
52.00

Porterhouse
(for two) 90.00

Entrees

Petit Filet Mignon served with mushroom cap
(8oz) 33.00

Filet Mignon served with mushroom cap
43.00

Double Loin Lamb Chops
41.00

Veal Chop
40.00

Pork Chops served with potato pancakes
27.00

Calves Liver served with sautéed onions & bacon
25.00

Ground Filet Mignon smothered with sautéed onions & garlic mashed potatoes
24.00

Shrimp Scampi served over rice
29.00

Lobster Ravioli pink tomato sauce flavored with vodka
27.00

Broiled Salmon
26.00

Broiled Filet Of Sole
27.00

Grilled Breast Of Chicken smothered in wild mushroom sauce
25.00

Broiled Lobster Tails
59.00

Filet Mignon & Lobster Tail
53.00

Potatoes

Cottage Fried Potatoes
9.00

Potato Pancakes
11.00

Au Gratin Potatoes
9.00

Lyonnaise Potatoes
9.00

Baked Idaho Potato
6.00

Hash Brown Potatoes
9.00

French Fried Potatoes
9.00

Garlic Mashed Potatoes
9.00

Frankie & Johnnie’s A La Carte

Caesar Salad
10.00

Served With Grilled Chicken
18.00

Served With Sliced Sirloin
25.00

Served With Grilled Shrimp
24.00

Sliced Steak On Toast served over toast with lettuce, tomato & French fries
25.00

Frankie & Johnnie’s Burger served with steak sauce, cheddar cheese, fried onions & French fries
13.00

Grilled Chicken Sandwich served with sautéed mushrooms and onions, mozzarella cheese & French fries
13.00

Sole Oreganato broiled filet of sole with herb flavored bread crumb
18.00

Lobster Ravioli pink tomato sauce flavored with vodka
22.00

Prix Fixe Lunch $25

Appetizers

Choice Of Soup Or Salad

Entrees

All Entrees Are Served With The Daily Potato And Vegetable Special

Petit Filet Mignon served with mushroom cap

Broiled Pork Chop served with potato pancakes

Grilled Salmon

Grilled Chicken smothered in wild mushroom sauce

Broiled Calves’ Liver served with crisp bacon and sautéed onions

Desserts

Plain Cheese Cake

Apple Pie

Chocolate Mousse

Ice Cream

Ripken Vineyards & Winery, Inc.
Winery and Tasting Room

Tasting Room
2472 W. Sargent Road
Lodi, CA, 95242 USA

Tel:209-367-WINE
Tasting Room hours:
Friday, Saturday, and Sunday 12-4pm
or by appointment.
Email: info@ripkenwine.com

http://ripkenwine.com/index.html

Ripken Vineyards & Winery appeals to adventuresome wine drinkers with mostly non-traditional varieties producing extraordinary flavored wines.Considered as an artisan “barnista” winery that is uniquely different, electric, eclectic, quirky, esoteric, even wacky, but never boring or weird. Their motto is, “No Boring Wines, but wines of conviction!

They go down the road less traveled to appeal to wine drinkers that wish to explore the joys of Marsanne, Roussanne, Viognier, Malbec, Petite Sirah, Carmine, Petit Verdot, Alicante Bouschet, Tempranillo, Graciano, Souzao, Touriga National, Grenace, Mourvedre, Montepulciano, Barbera, Dolcetto, or Corvina as blends or varietal wines.

The winery produces very small lots of different wines mostly under 100 cases, using classic techniques such as gentle crushing, barrel fermenting white wines, selecting yeasts, hand punchdown, less stirring, long barrel aging, gently crushing, and bottle aging. Our chant is, “These wines were made one bucket, one barrel, one bottle at a time.”

The grape growing focuses on maximizing flavors, reduced but adequate irrigation or non-irrigation, sunlight to the cluster, full ripeness for flavor, moderate size crops, adequate soil fertility and organic matter in soils. All this attention to detail leads to full flavored wines of good mineral content which are balance and enjoyable when released.

The first vintage was in 2003 but they are not new to wine grape growing being third generation growers since 1950. In addition, they grow our own rootstock and have collected different wine varietal clones and selections for forty years. The whole family is involved. See “Meet our Family” to read more about the family members and personalities of Ripken Vineyards & Winery.

We liked this wine a lot. It was especially interesting since this is a SMALL winery that does not produce lots larger than 300 cases a year. The surprise is the sophisticated balance of fruit, oak, alcohol and tannin.  Ripken’s Petite Sirah  has an appealing bouquet and complex fruit, which includes hints of black-berry, plum and — did we get a touch of apricot? Lots of spice and pepper: give it plenty of air time. The finish is long and lasting. Wonderful with black trumpet mushroom risotto, topped with Parmesan cheese.

The owners add their own twist – “Luscious, juicy, meaty, and bouncy!”
Alc 14.9% • Cases 30 • Price $25

What more needs to be said? Delicious and lovely wine for the money.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Their Other Wines

Rhonealicious
2004 Rhônealicious Red, Petite Sirah
Always a favorite, our 2004 Rhônealicious Red Petite Sirah is a blend of our various Petite Sirah vineyards. It has intense deep red color with lovely berry and subtle French oak aromas. Pair with your favorite grilled meats and roasted pork. Barrel aged in French oak for 13 months and bottle aged for almost 3 years. You will appreciate the smooth finish and lush flavors.
2005 Rhônealicious Red, Petite Sirah
The next vintage of the tasters’ favorite is here. Intense deep purple red color with a cherry, berry, pomegranate aromatic nose, complex earth, spice, and acid flavors.  Benefits from decanting.  Pair with a lamb stew, brisket or pork.
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Under the Sea Vineyards – 19 feet below sea level
2008 Roussanne & Viognier
80% Roussanne 20% Viognier Pull the cork on Ripken Vineyards & Winery’s finest white wine. This wine was cold fermented for 50 days and aged for 3 months in 2-year old French oak barrels. Smell, sip, savoir the rich, luscious aromas & flavors of alpine flowers, peach & pear fruit, orange blossoms, honey, oriental spice, French oak and lime blossoms. In a word this wine has “balance”- between alcohol, fruit, acid, body, aromatics & oak with outstanding minerality thrown in!! Grown 8-miles west of Lodi, at Ripken Vineyards & Winery’s Under the Sea vineyard, the coolest site in the Lodi appellation. Serve with appetizers, salad, or fish, or your favorite Thai dishes. Bronze-2009 International Eastern Wine Competition
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El Matador
2005 El Matador- Old Spanish Red
Graciano, Granache, Mourvedre Our new Old Spanish Red is a blend of three classic Spanish varieties, Mataro (Mourvedre), Graciano and Garnacha (Grenache). Note the lovely pale red color with raspberry, tea rose and mushroom aromas. It is gamey, spicy and tart with subtle peppercorn and French oak flavors. Serve this friendly table wine with your favorite comfort foods. Pair with roasted chicken, grilled rib-eye or lamb.
2006 El Matador- Tempranillo
Tempranillo is a dark, bright, ruby color. Aromas are rich, spicy, boysenberry and cherry jam. The flavors are tart & rich with unbelievable body and finish. This classic Spanish blend of 90% tinto fino Tempranillo and 10% Graciano takes your breath away with its incredible aromas, bouquet, flavor & finish. It has beyond excellent structure and balance. A Ripken Vineyards & Winery favorite, and a wine of extraordinary character and quality! No one can match this wines rich lush depth of fruit and body. In a word- Voluptuous!! If a wine could speak, this wine speaks volumes!! It is so approachable it will capture your soul! Beware of the El Matador!! Serve with BBQ, beef, pork, or any Spanish dish.
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Idyllwild Station
2004 Petite Sirah
Few Petite Sirahs are as easy drinking and flavorful as our vineyard designated Idyllwild Station Petite Sirah. This west of Lodi single vineyard Petite Sirah is striking in its bold cherry berry pomegranate aromatic nose, smooth blackberry fruit flavor, dark color, black pepper spice, integrated easy drinking tannins and long finish. Few wines are its’ equal! The intense aromas of black cherry are unusual as is the smooth finish. This wine benefits from decanting. It will age for 10 years. This is Ripken Vineyards & Winery’s finest Petite Sirah yet! Serve with hearty lamb stew, beef, pork tenderloin, brisket or BBQ. To a big easy red! Cheers.
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Ripken
2008 Carmine
Bred in 1936 by Dr. Harold Olmo, Carmine is a cross of Cabernet Sauvignon, Merlot & Carignane. A savory “Cabernet” style wine for the Lodi area with intense depth and flavor. Its dark purplish red color is noticeable. The nose and taste is very unique, complicated and distinguished putting ordinary “Cabernet” to shame. It is powerful in Cabernet aromatics- blackberry, olive, herbs, graphite, pencil shavings, tar, red pepper, blueberries, currants, licorice, tart acidity and tamed tannins. Few wines are as full flavored, full bodied, and mouth filling. This wine will age 10-15 years. Decant for a half hour. Serve with your finest lamb racks or beef BBQ.
2004 Wedding Wine- Petite Sirah
This vintage is truly a special wine club release. This vineyard was planted by the out of town wedding guest the day before Ryan and Emily Ripken’s wedding, May 2002. This is the first vintage from this special “Wedding Wine” vineyard of 200 vines. Luscious deep violet color, boysenberry and cherry flavors with smooth tannins and a rich mouth feel. All the great qualities of a great marriage…love, tenderness and devotion! We love Petite Sirah! You will experience romance, take the plunge and make a lifelong commitment. Our Petite Sirah Wedding Wine is superb. Let’s celebrate Ryan & Emily’s 6-year anniversary next month!
2005 Bordeaux Style Red
60% Carmine, 40% Petite Verdot Our 2005 Bordeaux Style Red is a bright dark ruby color. Enjoy the aromas of ripe fruit with hints of wild berry, blackberry, marionberry and red licorice. Also subtle hints of bay leaf, thyme, cracked black pepper and graphite. This wine is a bracing, bright, elegant, focused, very tart red wine with a long tasty complex finish. It has medium body with harmonious velvet tannins. It is easy drinking with many subtle layered flavor nuances. Pair with lamb, steak, ham, pot roast, BBQ ribs, burgers, pasta, turkey & stuffing or beef stew.
2005 Homestead Red
67% Barbera 33% Dolcetto The Ripken blend, Homestead Red, comes from a special place in our family’s vineyards. Originally, the Frowler family homesteaded the land in the 1850′s. This year’s blend is 67% Barbera and 33% Dolcetto produced from only a few hundred vines. The clones were handpicked from the best Italian varietals collected through the UC Davis program. This years blend has cherry cola aromas with classic subtle Barbera pungency and flavors of spice, black cherry, and boysenberry. It is easy drinking, smooth, has subtle French oak with light tannins. Pair with classic Italian fare. Featured on our new night sky label. Extraordinarily juicy, round, tart, fruity and lightly spiced. Only 70 cases produced.
2005 Wedding Wine
Petite Sirah This vintage is truly a special wine club release. This vineyard was planted by the out of town wedding guest the day before Ryan and Emily Ripken’s wedding, May 2002. This is the second vintage from this special “Wedding Wine” vineyard of 200 vines. Luscious deep violet color, boysenberry and cherry flavors with smooth tannins and a rich mouth feel. All the great qualities of a great marriage…love, tenderness and devotion! We love Petite Sirah! Our Petite Sirah Wedding Wine is superb. Let’s celebrate Ryan & Emily’s 7-year anniversary next month!
2005 Rosato-Sangiovese
Ripe strawberries, tart cherries, dried raspberries, tomato, orange peel, toasted walnuts, damp earth. Leather. Dry, medium tartness, very light tannins, moderate alcohol. Makes a great Sangria!!
2005 Vintage Port
Souzao & Touriga National Aromas of intense black cherry, subtle strawberry and boysenberry. Flavors of cocoa, black licorice, mint, menthol and pine. Dark ruby red color, rich balanced body, smooth tannins, chewy fruit flavors and integrated alcohol.
2006 Late Harvest Viognier
From the moment you pull the cork on this exquisite dessert wine you’ll see the golden honey color that tips you off that this is no ordinary dessert wine. Flavors of orange blossoms, honey suckle, white peaches, and ripe apricots. A dessert in a glass, but also can be served as an aperitif to start the party off right. Enjoy with cheese, salad, or dessert. No other dessert wine is its’ equal in complexity, sweetness, fruit character & subtle French Oak.

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© 2006 Ripken Vineyards & Winery, Inc. All Rights Reserved.

FAGIOLINI Attractive Main Dining Room Above

212.883.9555
334 Lexington Avenue
(btw 39th and 40th)
New York, NY 10016
Click Here For Website

Private Party Room Above

Fagiolini is the quintessential small, neighborhood Italian restaurant to seek out if you crave a low key experience at affordable prices and without hype and hoopla.

The warm atmosphere downstairs is a long comfortable room with clothed tables, covered with butcher paper, votive candles, and attractive mirrors and colorful posters hung on the walls. Service is a real plus: warm and guiding, but not pushy.  All this and a  delightful menu are a few of the reasons it has become quite a mainstay in the neighborhood. Since 1986, customers have been returning to sample the different Italian dishes that make up the Fagiolini menu.

The restaurant serves only beer and wine from a friendly list with inexpensive wines by the glass or quartino and compatible bottles ranging from $28 to $49. The food-value is as excellent as it is unpretentious and delicious. Everything is homemade.

The upstairs room can host a private event for up to 35 people, as it did on the night of our visit. We took a quick look and can see why. It is a terrific space for business functions as well as events or special dinners.

Make no mistake, Fagiolin’s downstairs venue is discovered and was a packed restaurant on that night as well.  So reserve. Suggestions from the menu include terrific thin crusted pizza (try it with carmelized onions and mushrooms) Fresh Mozzarella, deep-fried or Fried Calamari with marinara or diavolo sauce. Pastas like Angel hair pasta with fresh clams, garlic and virgin oil. (our personal favorite) or  “Little Ears” of pasta with broccoli, mushrooms, zucchini, plum tomatoes shine, as do Italian-American favorites such as two versions of lasagna (quite the rage these days) are yummy.

And entrees such as a fine Tuscan Chicken Meatloaf: Served with a wild mushroom sauce & whipped potatoes, veal Marsala or fresh grilled Atlantic salmon are perfect. Save room for a delicious dessert, like cheesecake or tartuffo at FAGIOLINI,
334 Lexington Avenue (btw 39th and 40th) Streets. You’ll like the experience.

Breakfast and Meeting Room Above

All Major Cards
Wi-Fi
Delivery
Take-Out
Reservations
Wine/Beer Only

Prix Fixe Menu  every day from

5:00PM-6:30PM.

Hours

Mon-Sun 12:00p–10:00p

Area

Murray Hill, Midtown East

Directions

Nearest Transit: Grand Central (4, 5, 6, 7, S) 42nd St-5th Ave-6th Ave (7, B, D, F, V)

Watch Video

View Sample MENU

Order Online

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Make A Reservation Online

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

With almost a dozen dining choices on each ship, Crystal Cruises’ most popular daytime gathering spot, The Bistro, is expanding to evening hours.  Reflecting the space’s European-style sidewalk café ambiance, the complimentary menu will offer “small bites,” desserts, and “midnight” snacks, along with premium wines and flavored coffees.  The new nightly café debuts in April on Crystal Symphony and June on Crystal Serenity, shortly after the ships go all-inclusive.

The Bistro has long been a meeting place for cruisers due to its central location and quick, easy access to continental breakfast, fresh fruits, afternoon snacks, and wide selection of teas and coffee drinks, from morning to late afternoon.  Signature Guy Buffet china and Six-Star service remains at night, but gastronomic offerings greatly expand:

· 6-8 pm: Charcuterie of cured meats, prosciuttos, and pâtés, plus international cheeses paired with premium wines and champagne.

· 8-11 pm: Artisanal cheeses, with complementary accompaniments such as truffle honey and fig chutney, plus an assortment of fresh fruits and desserts, including a chocolate fountain and petit fours handmade by onboard pastry chefs, with fine wines, digestifs, and hot drinks.

· 11 pm-12 am: Late-night munchies such as mini-sandwiches, freshly-baked pizzas, quiche, tandoori chicken, and trendy beef “sliders.”

“In traditional Crystal luxury fashion, our evening Bistro brings aboard the elegance and international panache of a European café experience—a central place to meet, people-watch, and enjoy a glass of wine or espresso and a snack,” says Vice President Food and Beverage Operations Toni Neumeister.  “In addition, this expansion really enhances the culinary and social options for guests who spend a full day sightseeing and/or like to mix up their evening dining.”

Casual dining on deck is also offered most evenings with a new Chinese “Comfort Food” menu augmenting choices on Crystal Serenity.

Extraordinary culinary experiences are a hallmark of every Crystal vacation.  The ultra-luxury line’s extensive, innovative choices for gourmandizing include coveted cheese and wine cellars, overseen by on-board, certified cheese and wine sommeliers (Court of Master Sommeliers-certified); fresh, chef-like cocktails served by certified mixologists; gourmet dining options at every meal, whether in the Crystal Dining Room, at afternoon tea, or in Nobu Matsuhisa and Piero Selvaggio’s specialty restaurants; and, starting this spring, all-inclusive premium spirits, fine wines, and champagnes throughout the ship.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Until February 28, couples can receive $1,000 to $4,000 in “Book Now” Savings on 48 remaining 2012 worldwide itineraries, including 25 seven- to 15-day voyages visiting the Mediterranean from March through December.

For more information and Crystal reservations, contact a travel agent, call 888-799-4625, visit www.crystalcruises.com.

Retail Price:
$24.00

2009 Petite Sirah
Fig Tree Vineyard
St. Helena

The 2009 vintage was a great growing season and great for
Petite Sirah. An average year for seasonal temperatures and
dry through harvest, Ballentine was really able to dial in the
ripening on this vineyard. The loamy loose soil on our Fig
Tree Ranch allows for mid season ripening and small berries,
whose concentration is evidenced by the finished wine

They  press off the Petite Sirah at dryness and barrel age in French
oak for a period of 14 months. The wine is racked a little
more rigorously over its life to allow the tannins to mature
and body to develop with the additional exposure to air while
racking. It is then bottled on the younger side to keep that vibrant
fruit as bright as possible.

The Ballentine 2009 Petite Sirah has intense aromas of violets and
boysenberries. Blueberries, cherries, and plum all dance
across the palate while Sipping this wine. There are some
caramel and toffee notes from the well integrated oak that
nuance this wine and make it seem more like a fresh berry
pie.

Texturally very full the entry is rather silky smooth while
the weight builds as the wine slides across the roof of the
mouth finishing showing off its muscle. Flavors of
boysenberries linger on the palate for a long time while the
tannins are not shy on the finish with a bit of bittersweet
chocolate and coffee.

While great with food, try it will an all cheese dinner and you will be rewarded.

At about $24 retail, you’re going to like this one.

Copyright 2012 By Punchin International. All Rights Reserved.

 Disclosure

Varietal Composition:
100 Petite Sirah
Appellation:
St. Helena
Harvest Date:
10th_26th September 2009
Harvest Brix:
25.4°B
Barrel Aging:
14 months in French oak barrels;
25 of which was new French oak
Finished Alcohol:
15.1
pH:
3.72
Titratable acidity:
0.53
Total Production:
905 cases
2820 St. Helena Hwy N., St. Helena, CA 94574
Winery 707. 963.7919 Fax 707. 963.6090
Office 707.963.3493 Fax 707.963.5129

http://www.ballentinevineyards.com/

Vineyard Notes:
Planted on our Crystal Springs ranch located at the northeast
edge of the St. Helena appellation, this vineyard is shaded
from the early morning sun. The peak exposure is late in the
day when the sun hangs low over the Myacamas & the
ground has warmed up. Usually the last of our sites to ripen,
the rocky and loamy soil helps de-vigorate the vines and
improve the tannin structure of the grapes from this vineyard.
The Petite Sirah is located at the eastern most edge of this
vineyard and is dutifully guarded by two staunch old fig trees.

The Story
Betty’s grandfather, Libero Pocai arrived in California in 1884 at the age of 22. He left the small city of Lucca, Italy to make his fortune, with dreams of returning home. Before a small sum could be amassed, his father died, leaving him little reason to return to Italy. He fortunately met Maria Cristofani and soon they married. Maria was also the daughter of an Italian immigrant family. They planned to stay in San Francisco, while Libero found work in the wood and coal business. But Maria’s health suffered and the family doctor told Libero to get her to the country. On April 18th 1906, the catastrophic earthquake of San Francisco encouraged them to make their way to the upper end of Napa Valley, near Calistoga. Libero knew he was destined to plant a vineyard, make wine, and raise a family. He had the foresight or the unbelievable luck to purchase 60 acres of the best possible vineyard land in the Napa Valley. It was purchased from the T.H. Steele family. The early deed to the land recorded that payment was made in gold coins.

In many ways, the land was golden. The vineyard’s soil was identified as bale gravely loam. It was the timeless result of alluvial deposits having their origin in rhyolitic rocks. It was difficult backbreaking work to plant a vineyard in this rocky soil. The gravel constantly interfered with the farming implements. A team of horses tilled the vineyard. Luckily, the rewarding attribute of the soil is that it is well drained and outstandingly adapted to grape vines. Libero planted a variety of wine grapes: Zinfandel, Merlot, Charbono, Petite Sirah and Gamay. He acquired the 115th winery bond in the state. Today, there are over 5,600 bonded wineries in California.

Libero named his winery after his family, L. Pocai and Sons. The winery produced, at its peak, about 50,000 gallons. At the prestigious California State Fair, L.Pocai and Sons won a gold medal in 1951 for Claret, a gold medal in 1954 for Gamay and a bronze medal for Zinfandel in 1947. The state fair wine competition began in 1947 and ran until 1959. For its time, it was the only visible accolade a winery could hold.

Libero had two sons, Frank and Henry. The boys took immense pride in helping their father in the vineyard and in the winery. They had little leisure time, but they were far from underprivileged. Both boys had a bicycle at a time when most families would have made one do. In 1910, their parents bought them their first car, to celebrate an exceptionally good harvest. Ironically enough, the next year a hard frost wiped out their entire crop. Henry never married but Frank married Anna Cavagnaro and together they had two daughters, Betty and Marie. Betty Pocai grew up in Calistoga and graduated from Calistoga High School. She went to Armstrong College, for an accounting degree. Back in Napa Valley, she worked for more than a decade at the Charles Krug Winery. Her father, Frank, and Uncle Henry continued to produce wines, until they retired in 1963 and closed their winery doors. Sadly, it was also the year that Maria Pocai passed away at the age of 94. The vineyards continued to produce grapes, which were in strong demand and sold to a shortlist of emerging Napa Valley wineries. The historic Pocai Ranch is the backbone of our Merlot program and the reserve wines called “Bg”.

Van Ballentine grew up in St. Helena. His father, John Ballentine emigrated in 1910 from his small farming estate in Omagh, County Tyrone, Ireland to San Francisco. His family estate was called Deer Park and it left a lasting impression on him. He lived in San Francisco for a decade before he moved to Napa Valley. Van’s mother, Ellen Gerhardt, was born and educated in Santa Fe, New Mexico. She came to California in 1921 and lived in Yuba City and the San Francisco area. She came to St. Helena in 1924 where she married John J. Ballentine. They had two children, Van and Helen.

On September 5th 1922, during Prohibition, when it was an illegal act to produce and sell wine, John purchased 160 acres and an old stone winery. The winery was built in 1891, by Emil Leuenberger, who was married to the daughter of John Sutter. The winery was the original Sutter Home Winery and remained so until 1909, when they sold it to three Italian families for only $25.00 in gold. The new owners were never able to make a go of it and when Prohibition started in 1920, they totally neglected the property. With a twinkle in his Irishman’s eye, John saw the abandoned winery as his possible pot of gold. He felt that it was both an idyllic place to raise his family and his opportunity to resurrect the winery. All he needed to do was wait. Prohibition ended in 1933. John Ballentine was one of the first to apply for a winery bond and received number 3595. He named their estate Deer Park. Luckily the vineyards were still producing grapes and the first vintage of Ballentine wines was 1933.

Van was a young child, but he pitched in to help. Since he was the youngest in his family he often was chosen to clean out the wine tanks. As a small boy he could easily squeeze through the small manhole opening. He followed his father, quite literally in his footstep, planting vineyards, pruning vines and making wine. They produced Cabernet, Zinfandel, Claret, Riesling and Sauterne. By age 14, he came full circle and now he was driving his father to San Francisco and delivering Ballentine wines to quaint Italian restaurants and city nightclubs.

Van entered the Navy in 1945 and returned to Napa Valley after his tour of duty. He continued to work with his father, developing a deep love for wine making and working the land. John and Van shared the winemaking duties as well as the management of the vineyards.

1934 thru 1950 were reported to be the most difficult 16 years in the wine industry. In 1934 there were only sixty wineries in Napa Valley, mostly small operations like Ballentine’s Deer Park. In the next 16 years, wineries started up and folded. The 1940’s ended with four years of near drought conditions. Grape prices fluctuated wildly, fine bottles of wine were still priced under one dollar. Bulk wine was being sold for fifteen cents to thirty cents a gallon.

John Ballentine decided to retire as the winemaker in 1959 and Ballentine Winery at Deer Park closed its doors. In 1979, the winery was sold to David and Kinta Clark. Van owned another vineyard site, which was purchased in 1949, at the base of Howell Mountain on Crystal Springs Road. This site was originally planted to Zinfandel, Cabernet, Petite Sirah and Syrah. To date, Van has worked more than 60 vintages in Napa Valley. His family winery and vineyards have always been the core of his working life. He knows the vines as an architect knows his building. He also became a vineyard manager for Christian Brothers, managing all of their northern Napa properties from the late 50’s to the mid 60’s.

To date, Van has worked more than 60 vintages in Napa Valley.

Betty and Van met as children. Betty was in a piano recital at the Tucker Farm Center and she still remembers catching Van’s glances. They were both from Napa Valley, both winery kids. They attended different schools but they shared the same farming experience. They have been happily married for over 50 years. They have two sons, Frank and Bill, and four grandchildren.

Today, Ballentine owns 100 acres of vines spread among the Crystal Springs Vineyard at the base of Howell Mountain, Pocai Ranch between the Napa River and the Silverado Trail and the Home Vineyard at the winery. After selling their grapes for many years to wineries; Cabernet Sauvignon to Caymus, Cabernet Franc to Rombauer, Zinfandel to Rosenblum, Ravenswood and Mondavi, Van and Betty decided to revive the Ballentine brand that Van and his dad worked at for many years at Deer Park. They started by having their grapes custom crushed for a small production in 1992. In 1995, they built a winery, behind their 100-year-old farmhouse. They revived the original bonded winery number 3595 issued to his father, John Ballentine, in 1933 after prohibition ended. Ballentine Vineyards produces red wines, perfectly suited to the Northern Napa Valley climate and vineyards. Our production is less than 10,000 cases of Zinfandel, Syrah, Merlot and with a future release of Cabernet Sauvignon, Petite Sirah and Cabernet Fran

PEDRONCELLI
A Sonoma County Tradition Since 1927
Pedroncelli Winery 1220 Canyon Road Geyserville CA 95441 800-836-3894
service@pedroncelli.com www.pedroncelli.com

We first tasted this wine at the revered Frankie and Johnny’s steak house. It was a perfect steak wine and the best buy on the list for under $50. Delving into its background, we found that it was harvested in late September, the grapes were brought in with optimal ripeness and acidity. The fruit was crushed into stainless steel tanks where frequent pumping-over of the juice during fermentation allowed
the young wine a substantial increase in flavor. The color extracted from the skins turns the wine a very deep purple color.

The wine was aged for sixteen months in American and French oak barrels, one third new oak balanced with seasoned barrels. We blend in 4% Zinfandel to give
a well-rounded fruit profile.

It was opaque purple in the glass. The wine is rich with ripe blackberry,
black pepper and chocolate aromas. It contains very deep and complex
flavors with a lasting finish braced by smooth tannins. It has the
structure to age well over many years, but if you drink it now,  open and decant about 1 hour or more if desired.

At about $17, suggested retail price, it can’t be beat and rates A Major on Wine On Line.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Technical Information:
Appellation: Dry Creek Valley
Barrel Aging: 16 months in American and French oak
Alcohol: 13.8% pH: 3.60 Total acidity: .630g/100ml
2008
Petite Sirah
Family Vineyards
Dry Creek Valley
Sonoma County

Family Vineyard Sources
This richly flavored grape, long known for its intense characteristics, has
been grown side by side with Zinfandel in Dry Creek Valley for over
100 years. Petite Sirah has been planted on our vineyard since the early
1900s and used in our Zinfandel production as an important part of the
blend. The “Family Vineyard” connection is with Carol Bushnell who is
John and Jim Pedroncelli’s niece; her vineyard has been a source of fruit
since the 1940s. John blended this wine with half the fruit from estate
vineyards and half from the Bushnell vineyard.
Winemaking

Dare we say this is the best P.S. we have ever tasted? Well, let’s leave it at a love affair that is truly unforgettable. The near-black color will blow you away and the room fills with the haunting bouquet (we used the “b” word instead of “nose”, God forgive us) of what is it? The winemaker notes say blueberries, but we got a house of violets.

This is not a wine for quaffing. It craves food and was superb with osso buco, heady cheese, and proved to be a perfect steak wine.

We adored it. A Major on our Wine On Line Rating scale.

http://www.robertbialevineyards.com

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

4038 Big Ranch Rd., Napa, CA 94558
Ph 707.257.7555  Fax 707.257.0105
dave@robertbialevineyards.com
2009 ROYAL PUNISHERS
Napa Valley Petite Sirah
ROYAL PUNISHERS: an anagram for the newly discovered parents of what was wrongly thought to be a lowly orphaned grape. Alas, the father is now known to be Syrah, the mother – Peloursin. Rearrange the letters and get Royal Punishers. Noble and refined yet a little brash and in need of some discipline. This tremendous blend of our best lots of several vineyards exemplifies the exciting new wave of Petite Sirah that has captured wine geeks’ full attention.
Vintage Notes: Late bud break, dry moderate summer. Later harvest before fall rains.
Harvest Dates: 9/9 and 9/22/09
Winemaking: The fruit was hand-sorted first in the field then again at the winery. Open-top fermentation and punched down three times per day. Pressed to Burgundian oak – 20% new. Aged 14 months.
Alcohol: 15.7%
Winemaker’s Tasting Notes:
Blueberry, currant liqueur, intense black fruit. Spanking new.
Just 325cases made.

:Morso

ADDRESS:420 East 59th Street

(Between First Avenue and York Avenue)

New York, NY 10022

WEB SITE:www.morso-nyc.com

TELEPHONE:(212) 759-2706

FAX:(212) 759-2709

HOURS:Dinner: 5:00 PM – 11:00 PM, Mon.-Sat.

5:00 PM – 10:00 PM, Sun.

Lunch: 12:00 Noon – 3:00 PM, Mon.-Fri.

Lunch/Brunch: 12:00 Noon – 3:00 PM, Sat.

11:30 AM – 3:30 PM, Sun.

CUISINE:Modern Italian with Mediterranean influences

Taking little bites of inspiration from all over Italy and the mediterranean, Morso represents authentic, contemporary cooking under the masterful direction of acclaimed restaurateur/celebrity-chef  Pino Luongo.Executive chef Tim Ryan, has crafted a menu featuring a unique combination of classic Italian and mediterranean dishes,with a modern flair at Morso, which means morsels or  small bites in Italian

. The design of the restaurant evokes a mid-century modern feel, featuring vibrant poster art, contrasting wood and steel elements, and a light, airy ambiance for an elegantly informal setting in which to eat and entertain. The restaurant also features 16-foot high ceilings, custom-made tables, Italian leather chairs, Chilewich fabric banquettes, slate floors, soft and flattering modern lighting, and colorful wall graphics, all creating a welcoming environment much like a hybrid of a modern trattoria and a more formal ristorante.

There is an impressive 8 foot by 12-foot long custom-made L-shaped bronze bar, located at the front of the restaurant, features a specially curated, predominantly Italian wine list. A variety of wines are available by the glass. In addition, a premier selection of spirits, liquors, after-dinner drinks, dessert wines, imported and draft beers, and specialty cocktails such as Morso (Prosecco, Salerno, April, Blood Orange Juice, and a Splash of Gin) are also available. (The Dinner and Lunch/Brunch Menus are available at the bar, too).

The menu offers dishes available as morso (smaller servings), or tutto (full size). It is cleverly organized by ingredients, so pastas, for example, may be found under salads, eggs, beef and other unexpected areas of the menu. The result is incredible food, cooked with care and precisely seasoned. Start with sensational gorgonzola fritters that literally float right off the plate (below) or the “egg of the day,” in our case, soft boiled with a runny center, breaded in Panko and deep fried, served on a bed of frisse and parchment-crisp bacon.

While spaghetti carbonara that will blow you away and Penne farro flour pasta is lovely, two other pastas are noteworthy for their originality:: Bucatini Pasta with pecorino cheese and black pepper sauce, which may be the best pasta we’ve had in years and a terrific version of Pappardelle, homemade pasta with brisket pot roast, and porcini sauce.

A crackling-skin. moist roast suckling pig, which is a Thursday special, was singularly superb and worth a visit to Morso on its own merits.

Osso buco (above)  that is classically prepared and vies for the best rendition of this Italian masterpiece in town, Don’t miss heavenly spinach dumplings in rabbit and chicken sauce, grilled lamb chops, with eggplant and lamb roll, fresh whole roasted fish of the day and homemade meat lasagna that will make your Italian grandmother swoon. Steak lovers will adore the huge, succulent Bistecca Fiorentina grilled sliced rib eye steak, creamed spinach and mashed potatoes: Absolutely as good as any NY Steak House.

The wine list is short, well select and priced and interesting. A standout is the Super Tuscan Sondraia, 2007 Poggio al Tesoro ($80). Service is warm and professional and don’t miss desserts, which change daily. I can vouch for an incredible flourless chocolate nut cake and the most creamy, delicious Neapolitan cheesecake imaginable.

The vibrant, relaxed space features a semi-private dining area for events and parties as well as an inviting communal table . Morso 420 east 59th street [between first avenue and york avenue] is destined to become one of NY’s hottest restaurant tickets.

Acclaimed Restaurateur/Chef Pino Luongo  collaborates with Executive Chef Tim Ryan, formerly at Picholine and Bouley, to craft a menu featuring a unique combination of classic Italian and Mediterranean dishes, including Pino’s finest signature dishes with a modern flair.

Book your table online. Here is a pace you are going to want to return to again and again. Fortunately we live nearby and could happily dine here on a regular basis. But if you don’t live in the Sutton Place Area, Morso is a worthy destination. Affordable, excellent and run with style and panache by a hands on Pino Luongo, who after all, is a legend in his own right.

.Acclaimed Restaurateur/Chef Pino Luongo  (Below)

-

Click Here To Make A Reservation Now:

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

DINING ROOM:

PRIVATE DINING ROOM/

COMMUNAL TABLE:A stylish Private Dining Room, located to the side of the

Main Dining Room, features a unique, hand-painted

communal table that seats 14.

OUTDOOR CAFÉ:A 70 seat outdoor dining terrace with spectacular views

of the Queensborough Bridge and the Roosevelt Island

Cable Cars will be open April 2012 through November

each year.

DESIGNER:Restaurant Design Arts

EXECUTIVE CHEF:Tim Ryan

SOUS CHEF :Scott Burnett

WINE DIRECTOR:Alessandro Bandini

OWNER:Pino Luongo

OPENING DATE:October 2, 2011

TAKE-OUT SERVICE:Yes

CREDIT CARDS:All major cards accepted

PRICE RANGE:Morso (Small Main Dish): $14.00 – $16.00

Tutto (Large Main Dish): $24.00 – $30.00

(Most dishes, categorized by food group, are

available as a morso or tutto.)

DRESS:Casual Elegant

RESERVATIONS:Recommended

SEATING CAPACITY:Dining Room:86

Bar: 8

Private Dining Room/ Communal Table: 14

Outdoor Café: (Will seat 70)

NUMBER OF ROOMS:2

PARTY FACILITIES:With semi-private and private dining areas available,

as well as the whole restaurant if required, Morso

can cater parties large and small for both daytime

and evening events.

Menu & Prices Subject To Change

Current Wine List

The highest ranked cruise ship in the world, according to the 2012 Berlitz Guide to Cruising and Cruise Ships[1] Hapag-Lloyd Cruises’ MS EUROPA is offering guests two world-class music festivals in 2012. The “Ocean Sun Festival,” the only classical music festival on the High Seas, will feature internationally acclaimed classical music stars performing on board, as well as exclusive concerts at historical sites ashore. Additionally, the “Stella Maris“ International Vocal Competition will bring together up-and-coming young singers from the most renowned opera houses in the world to perform and compete on board a Middle East and Africa itinerary. These two music cruises are the highlights of a total of nine music cruises aboard the EUROPA in 2012.

Now in its sixth year, the “Ocean Sun Festival” has been compared to the prestigious Festival del Sole in Napa Valley, California and the Tuscan Sun Festival in Italy. For an added dimension to this musical experience, international music critics will offer lectures along the route. On board, “Ocean Sun Festival” guests will experience the breathtaking violinist Janine Jansen, the aspiring pianist Igor Levit and renowned soprano vocalist Marlis Petersen. This musical voyage continues ashore with the soloists joining the Bergen Philharmonic Orchestra in Bergen, Norway. While the classical music concerts are the highlights of this itinerary, the EUROPA will glide through the picturesque Norway fjords, with stops in the charming and multifaceted cities of Bergen and Oslo. This 12-day itinerary from August 12-24, 2012, starts at $6,670 per person/based on double occupancy for a suite.

In cooperation with the prestigious international opera houses, the EUROPA will also be hosting their fourth annual classical music competition at sea, “Stella Maris.”
Under the direction of Canadian tenor Michael Schade, a jury of famous personalities in the classical music field will judge the top talent represented by international opera houses. The distinguishing feature of “Stella Maris” is that the audience determines the winner of the cash prize worth €15,000. This prize, generous compared to others in the world of classical music, is provided by Hapag-Lloyd Cruises. The jury will decide on the recipients of the additional prizes, which include: a guest engagement at an international opera house, a concert, and a test recording with Deutsche Grammophon. The competition will occur on board an 18-day Middle Eastern and Africa cruise through the Indian Ocean from November 7-25, 2012, making stops in Dubai, Oman, the Seychelles and Madagascar this November. The itinerary starts at $9,150 per person/based on double occupancy for a suite.

For information on these itineraries visit www.hl-cruises.com or call one of Hapag-Lloyd Cruises’ sales agencies below.

 Disclosure

In the USA and Canada:
Air Travel Marketing Services, Inc. 1-800-888-0200
Euro Lloyd Travel Group, Inc. 1-800-782-3924
Kartagener Associates, Inc. 1-877-445-7447

About the EUROPA:
The EUROPA is the first “all-suites” cruise ship, with staterooms that are never less than 290 square feet, 80% of them having their own veranda, assuring privacy and relaxation. The EUROPA offers guests the largest space per passenger, as well as one of the highest staff passenger ratios, with 280 staff members for max. 408 guests. New to the EUROPA, Dieter Mueller became the first award-winning chef to open his own gourmet restaurant onboard. He’s personally on board 70 days a year. Also recently launched, the EUROPA’s “Baby Welcome Package” offering baby care products and baby food for passengers traveling with infants. The EUROPA will be visiting over 20 countries in 2012, as part of her international (German/English) itineraries.
[1] According to the 2012 Berlitz Guide to Cruising and Cruise Ships

Copyright 2012 By Punchin International. All Rights Reserved.

Napa Vineyard Preservationists Take Zinfandel to “the Next Stage”

Back to the Future.

According to Dave Pramuk, Robert Biale’s co-founder and marketing strategist, “Robert Biale Vineyards is delighted with this project – the most significant planting of Zinfandel in Napa Valley in our modern era. In the pioneering days of California viticulture, Zinfandel was the grape of choice across the state. In Napa Valley, Zinfandel once comprised over 25 percent of the vineyards in the county. Since the Robert Mondavi era and Napa’s marketing switch to French wine grapes in the 1970s, it’s dwindled to a scant two percent of the valley’s vineyards.”

In the story that follows our review, you’ll learn the important facts of this most significant planting:

• Why Biale approached Jan Krupp, Stagecoach Vineyards’ managing partner, about a new and exciting project overlooking the Oakville District of Napa Valley, and just south of prestigious Pritchard Hill.

• “Renegade” Zinfandel planted unabashedly among Napa Valley Cabs, priced into the high hundreds of dollars per bottle, has no such pedigree, a cultish following, and is making history.

• History of the Zinfandel grape on which you may not have yet had a focus, including its Croatian beginnings.

• Stagecoach is a re-creation of a Zinfandel from the pioneer era. Learn its classic vine selection.

• A huge calculating gamble pays off, with two important factors.

• Viticultural terroir, above Napa Valley versus Sonoma.

• What the 2002 and 2004 harvests delivered.

• By 2007, potential was becoming reality.

• New winemaker Steve Hall, takes on the 2008 harvest and gets into a selective picking regime that spells more success.

• And 2009 delivers an uncommon Zinfandel that combines finesse, power, and identity in the same package. For Biale, the ideal wine is the ultimate expression of where it’s from.

We had be impressed with the 2009 Royal Punishers Napa Valley Petite Sirah, which is an outstanding example of what a great winemaker can do with this often misunderstood grape, which managed to keep its intensity, while exuding a definitive Rhone structure. So we were exited to taste a vertical selection of Stagecoach Zinfandel: 07, 08, 09 vintages so that we could get a fairly complete picture of the progress of the vineyard, how it has performed in different  seasons, and ageing characteristics.

Working from youngest to oldest vintage, we were impressed with the remarkable aging potential. While the 2009 was fruity and balanced, it only hinted at what it might evolve into. The 2007 was mature, yet fresh and inviting. A surprising elegance and finesse combined with a generous nose and glorious, lingering finish. The 2008 was a tad closed, but after several hours opened up to display flavors of cherry, black current  and hidden mint.

Food friendly, theses wines are the stuff that California admirers can flaunt with pride. Lovely with steaks, roasts, game, assertive cheeses and grilled salmon.

Inquire at the vineyard for pricing and availability. If you are fortunate enough to fine one on a restaurant wine list, grab it!

Mountain-raised, and making the torturous struggle to slowly ripen grapes, the vines at Stagecoach are producing Zinfandels that would make the Zinfandel forefathers proud, and delight the avid fans of this legacy to America’s viticultural origins.

For more information on Robert Biale, visit www.robertbialevineyards.com.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Appellation
Napa Valley
Composition
96% Zinfandel
4% Petite Sirah
Alcohol
15.8%
pH
3.72%
Total Acidity
0.64g / 100ml
Barrels
30% New French Oak
70% New American Oak
Cases Produced
308
Release Date
December 11th, 2010
Suggested Retail
$ 40

Vineyard Notes
Stagecoach Vineyard – This Mountainside vineyard is owned
and operated by Dr. Jan Krupp. It sits at the top of Soda Canyon
Road on the Eastern rim of Napa Valley in the Vaca Range at
around 1500 ft. elevation. Boasting fantastic views of the valley
floor, it has an extremely rocky soil with more rocks than soil.
The vine spacing is 4 x8 ft. with a 3 wire vertical trellis system.
Gamble Ranch – This Napa Valley gem of a vineyard is owned
and managed by Tom Gamble.  The Petite Sirah is planted in a
rich Napa Valley Loam and thus requires a split vertical trellis
system to hold down the vigor.  It is located right by the Napa
Valley Grape Vine Wreath Company, and makes extremely dark
colored wines.

Production
The zinfandel grapes had such a brave minerality that it shows
right through the finished wine.  A long cold soak and macro
bin fermentations urged the berry fruit to brightness.  We inoculated this lot with BM 45, BM 4×4, and D80 yeast strains and
then was aged in oak barrels.
Wine maker Comments
Flavors and aromas of dulce de leche and caramel crème lead
the way, followed by rich raspberry, sage, dark chocolate, graphite minerality, and violets.
Awards
91 Points & 2 Puffs – Connoiseurs’ Guide
Gold, Best of Class – 2011 California State Fair Wine Competition

Written by Dave Pramuk of Robert Biale Vineyards. (Dave is one of the founding owners.)

Robert Biale Vineyards

Stagecoach Vineyard, The Biale Block

Napa Vineyard Preservationists Take Zinfandel to “the Next Stage”

Back to the Future.

Robert Biale Vineyards is delighted with this project – the most significant planting of Zinfandel in Napa Valley in our modern era. In the pioneering days of California viticulture, Zinfandel was the grape of choice across the state. In Napa Valley, Zinfandel once comprised over 25 percent of the vineyards in the county. Since the Robert Mondavi era and Napa’s marketing switch to French wine grapes in the 1970’s, it’s dwindled to a scant two percent of the valley’s vineyards.

In 1999, seeing the scarcity of Zinfandel, but an increasing demand for its top quality Zinfandel wines, Biale approached Stagecoach Vineyards’ Managing Partner Jan Krupp about a new project. The proposal was to perpetuate the legacy of Napa Valley Zinfandel, by establishing a new Biale vineyard at a prime site. In this case, it was a sloping ridge overlooking the Oakville District of Napa Valley, and just south of prestigious Pritchard Hill.

Surrounded by a who’s who of elite Napa Valley Cabernet Sauvignon producers, this little four acres of America’s iconic grape is something of a renegade, if not an outright rebel. Napa Valley Cabernet Sauvignons are priced into the high hundreds of dollars per bottle – collectible trophies that are compared equally to the even more expensive old-world, First Growths of Bordeaux. Zinfandel, an iconoclast, has no such price pedigree and is prized by a cultish clan of devotees, who cherish it for its sheer hedonistic pleasure.

Zinfandel, now known to be one of the world’s oldest wine varieties, is a flavored-packed grape typically evoking wild blackberries, raspberries, and exotic brown and black spices. It’s the spunky California-raised orphan, whose parentage we now know is linked directly to the Dalmatian Coast of the
Adriatic, due to the recent discovery of nine old vines in Croatia – identical to Zinfandel.

There, the variety is called Crljenak Kastelanski (pron. Tsurl-yenik cast-el-anski). Zinfandel, thin-skinned and delicious, arrived on America’s shores as a popular new table grape in the 1830’s; and, migrated west with the Gold Rush, to the warm and sunny Golden State in the 1850s. In ensuing decades, Zinfandel would become the most widely planted grape in California’s thriving wine industry.

Planted on classic, old-fashioned St. George rootstock, and grafted with old vine selections from Aldo’s Vineyard and Dr. Crane’s original ranch, Stagecoach is a re-creation of a Zinfandel from the pioneer era. The modern influences are labor-saving, sun-catching wire trellises and a water-stingy drip irrigation system. California’s back-breaking and penurious first farmers would have loved to have afforded the labor-saving luxuries of pruning, canopy shaping, cluster thinning, cluster ripening, and flavor-driving goodness.

Of course, dedicating prime Napa real estate to such an endeavor was a huge calculated gamble for a small winery such as Biale; but, there were two mitigating factors.

1. Biale was working with Jan Krupp, an established expert grower/partner, who was willing (as he does with all vineyard projects) to give this unique Zinfandel mission his best effort.

2. Biale was isolating a new vineyard site, which seemed to the experienced winery partners to be ideally suited to a Zinfandel project. “This site had ‘slam dunk’ written all over it,” says Bob Biale, co-founder of Biale and vineyard manager. “It’s a stressed and severe site, but this is what Zinfandel needs in order to control its vigor, to ripen slowly, avoid bunch rot and mildew, and to keep the berry size smaller. We’re not after sheer grape quantity here – we’re after a red wine that’s expressive and compelling,” says Biale.

In fact, Stagecoach resembles Sonoma Valley’s legendary Monte Rosso Vineyard in so many ways: the sunny 1,200 foot elevation, the sloping pitch of the terrain, the air movement, sunrise to sunset sunlight- hours, red mineral-rich volcanic soil, adequate rainfall – even a spectacular mountaintop westward view – all are eerily similar. And not to be overlooked or avoided: rocks, rocks, rocks, and more rocks. The main difference is that it is above Napa Valley rather than Sonoma.

The new Stagecoach Zinfandel vines began producing their first grapes in 2002 and in 2004. The crop was of such quality as to merit a new Biale vineyard designation. “The 2004 Stagecoach was different than any other Zinfandel we had in our repertoire,” says Dave Pramuk, co-founder and marketing strategist for Biale. “Ideally, we have a series of Zinfandels that are very different from one another. Stagecoach had a black plum / Bing cherry flavor profile, with an underlying power and a sleek structure that was very different from what we expected,” says Pramuk.

In 2007, a widely recognized great Napa Valley vintage, Stagecoach Zinfandel began to reveal its potential, producing not just a delicious Zinfandel, but also a serious red wine. It evoked a vivid expression of its site: harmonious, seamless, mineral-laced, and complex.

In 2008, spikes of summer heat wreaked havoc among California’s vineyards, but weather moderated in the fall. Steve Hall, Biale’s new winemaker, approached Stagecoach with a new take on the vineyard’s ripening pattern according to its soils profile. The selective picking regimen produced a Zinfandel of brightness, purity, uniform ripeness, and textural loveliness.

In 2009, with its ideal season and moderation, Stagecoach reached another level in its development, producing an uncommon Zinfandel that combines finesse, power, and identity in the same package. For Biale, the ideal wine is the ultimate expression of where it’s from.

Mountain-raised, and making the torturous struggle to slowly ripen grapes, the vines at Stagecoach are producing Zinfandels that would make the Zinfandel forefathers proud, and delight the avid fans of this legacy to America’s viticultural origins.