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Our third JLV vintage continues in a similar style as the ’99 and ‘00. After 30 months in French oak and 18 months bottle ageing, decanting will add to the rich texture and density of this wine. Flavors trend towards cherries and cassis and at this point I believe the wine to be a bit ahead of our earlier JLV vintages at the same age. Scents of subdued toasty oak and a pinch of earth and compliment the bright fruit. The finish is round and lingering with soft ripe tannins and hints of vanilla. Again, though quite tasty now (decanting recommended) with proper cellaring, it should continue to improve for another 5 years.

We have been experimenting with ports produced from selected blocks of Frediani Family Vineyard fruit. Our initial release is produced from Cabernet Sauvignon, Cabernet Franc, and Petite Sirah. We find the deep chocolate characters of the Cabernets go well with the bright fruit, and full tannins of the Petite Sirah. This wine is excellent now, but will improve significantly for many years. This wine will develop a deposit and should be decanted.

The 2001 vintage provided us with the final harvest of Sauvignon Blanc from this particular block. The vines are approximately 30 years old, the soil is essentially bottomless Pleasanton Gravely Loam. This 100% Sauvignon Blanc was crafted using traditional techniques including barrel fermentation to complete dryness, extended sur lie barrel ageing, minimal fining and filtration. The result is a firm, lemony, grassy, yeasty, smoky, full-flavored, and completely dry Sauvignon Blanc. We find this wine excellent with roast poultry, seafood, and pasta dishes.

There are essentially two styles of Cabernet Franc produced: By far the most common is the “Loire” style. Cabernet Franc from the Loire region (and similarly styled California CF) typically feature lighter color, medium body, soft texture, and fresh herb aroma followed by somewhat herbaceous flavor profile. Most are best enjoyed without extended cellaring. Then there is the OnThEdge style… We have always included a percentage of Cab Franc in our Cabernet Sauvignons and JLV’s. Beginning with the 2002 vintage, we will be producing a varietal Cabernet Franc. Of course the fruit is from the esteemed Frediani Vineyard fronting Pickett Road in the forthcoming Calistoga AVA. Those of you who know me find me thrifty with superlatives and will trust me when I say this is a significant wine. Quite simply, if this wine were labeled “Cabernet Sauvignon” instead of “Cabernet Franc” we could double the price and it would sell out immediately. See for yourself and sneak a bottle into your next “big” Cabernet Sauvignon blind tasting. Then, send me the results. Dense-red-black color; young aromas of subdued smoke and cassis lead to bold flavors of fresh-roasted coffee beans, cassis, rich dark chocolate, smoke and ripe cherries which saturate the palette. The long, rugged, ripe finish cries for 5 years in the cellar. If you really must drink it now, decant on Friday for your dinner on Saturday.

Ripeness and full flavor densities are rarely a problem with fruit from the Pickett Road area near Calistoga. This, our first OnThEdge Cab, is no exception. Bright purple colors, scents of lavender, clove, and cassis open to flavors of cherries, earth, tar, more cassis, layered against a subtle but sweet French oak background. Ripe tannins and balanced acid provides a round finish. Decant and drink now, or tuck away a few bottles for your enjoyment over the next 3-5 years.

I continue to be amazed with Charbono! BORN to be WILD! Recently, Slow Foods held a Charbono Summit at the Silverado Resort in Napa. Six producers showcased their version of Charbono. With one exception all were excellent wines and I felt this tasting accurately benchmarked Charbono’s varietal characteristics. Truly rare, there are 81 acres in California, 31 in Napa, and 21 in Calistoga of which 9 acres have been grown by Frediani since around prohibition. If you enjoyed our 2001 (Silver Medal, S.F. Chron & Dallas Morning News, St. Helena Star Wine of the Week), you will equally enjoy our 2003 (Gold Medal Dallas Morning News). Sorry, no 2002 produced. Tightly packed with deep purple colors; open a day prior to drinking or aggressively decant to release its fresh grape, tar, blueberry, lavender, earth and the clove aromas so typical of Frediani Charbono. It finishes a bit rougher than our 2001. Drinkable now (the brave souls who do so are easily identifed by their purple teeth), it will soften and improve significantly over the next 5-10 years.

The Luvisi & Frediani family history is one of those long Italian family stories, having many chapters, all which are of course simultaneously shouted by relatives across tables filled with roast turkey, ham, roast lamb, fresh home grown salads, home-cured olives, home-made ravioli, and of course, home-made wines. Here is the short version: The Luvisi Family Vineyard is owned and operated by Don and Clarance Luvisi, 1st cousins to the Frediani family. The Luvisi and Frediani vineyards lie side by side, though they have been farmed separately for 3 generations. We hope to continue crushing small amounts of truly old vine zinfandels from both vineyards. This particular Zinfandel is sourced from vineyards planted in 1908

Remember Rose’? Most of us Stateside know Rose’ as that dull, sweet, pink-to-orange-to-brown stuff in the dusty goofy bottles with the oversized “Imported from Portugal” label. On the other hand, folks living near the warm waters of the Mediterranean quench themselves regularly with copious iced quantities of bright-pink, fresh and fruity, crisp and dry wine they know as “Rose’”. It is this latter, true Rose’ that legend claims to be the main reason summer picnics, busy corner café’s, bocce ball, cheap straw hats and logo umbrellas were invented. Well, we produced a few cases of this legendary version during the 2003 vintage. Our Made in the Shade Rose is a snappy bright blend of Cabernet Sauvignon, Cabernet Franc and Charbono and is best when served seriously chilled.

As this block approaches its 50th vintage, it is settling into its own style. Very similar to ther 2001 (Gold Medal-SF Chron) the fruit is initially bright strawberry which I expect to develop a bit of a mahogany richness with bottle age. Lovers of young, lush and fruit-forward Zins will prefer this within 5 years of harvest while those who know and appreciate Zins that age gracefully may prefer this wine around 2010. Both of our previous vintages (00 & 01) have been medal winners and if there is enough of this left to qualify, I will submit this in the next competition cycle. Frediani Zins take some time to develop thus, I hesitate to enter judgings until I feel they are ready.

The Luvisi Family Vineyard is owned and operated by Don and Clarance Luvisi, 1st cousins to the Frediani family. The Luvisi and Frediani vineyards lie side by side, though they have been farmed separately for 3 generations. The 2002 Luvisi Zin soft, ripe, lush and ready to drink through 2007. It is round and juicy and will stand up to spicy foods well.

***GOLD MEDAL*** SF Chronicle Competition 2006*** Forward strawberry and peach aromas lead to juicy, rich flavors of strawberries and plums. The acid and tannin are balanced and firm enough (though not angular) to allow 5-8 years graceful bottle aging. Drinking nicely in its youth, I expect it will develop what I refer to as a rich "mahogany-sandlewood" character along with a silky texture typical of developed Zins from this exceptional dry-farmed, Pickett Road block. Others produce larger Zins from Frediani Vineyard, however This vintage nicely showcases my objective to produce balanced and ageable WINES FOR DRINKING rather than firey, angular giants merely for tasting. Perfect for whenever the Silverado Rest. in St. Helena has their Lamb Shank on the menu.

Occasionally we have a few nice barrels of our Zinfandel, Petite Sirah, Charbono, Syrah, Cabernet Sauvignon, or Cabernet Franc in our cellar which are perhaps a bit too hard or soft, too fat or skinny, too young or too old. Whatever the reason, these barrels simply do not fit perfectly into one of our varietal wines. Like all OnThEdge wines however, Pickett Road Red is hand crafted from family vineyards located in the excellent Pickett Road area between St. Helena and Calistoga. This is a robust but balanced wine valued for everyday enjoyment. It requires no cellaring. Pair Pickett Road Red with casual fare such as BBQ, burgers, and pasta. We find it excellent with hearty home made soups, stews, and fresh baked crusty breads. Pickett Road Red is our daily table wine, for your daily table.