Chardonnay 2008

I’ve been lucky to work with some stellar Chardonnay vineyards on the
Central Coast throughout my career. What I’ve learned over this time
is that often, the very best of these are created as a blend of
disparate vineyard sites. That way, you can achieve a broad spectrum
of flavors, important because Chardonnay doesn’t naturally have much
in the way of flavor. It is a non-aromatic varietal, achieving its
characteristic flavor and aroma notes through the process of
fermentation. That’s a boring way of saying it is fastidious…which is
actually quite a boring word itself.

Despite the implied challenges of making a nice Chardonnay, it is
still king of the whites and can be quite exciting when created well.
This Chardonnay combines some of my favorite components from different
vineyards in to one wine. Peach and white stone fruit from the Santa
Lucia Highlands, tropical flavors from the Arroyo Seco, and Granny
Smith apples from Paso Robles. Sounds like a pretty shnazzy fruit
compote. This is it.

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Merlot 2007

This is a massive Merlot.  Perhaps a bit too intense for the price
we’re charging. I take this grape seriously.  I want people to
understand the potential it has. The Central Coast of California
offers more locations than anywhere else in California for growing
good Merlot. Probably because most vineyards are no more than 15 or 20
miles from the ocean as the crow flies. You need that moderating
environmental influence. It also keeps the diurnal swing to a minimum
(look up the word. You’ll be a hero at your next wine tasting…)
critical, I believe, for growing superb Merlot.

As with most Merlots I make, this is a blend utilizing a bit of
Cabernet Sauvignon and a bit of Syrah (Shiraz if it makes you feel
better). The 2007 Fat Monk combines 82% Merlot from Paso Robles, with
10% Paso Robles Cab, and 8% Monterey Syrah. The combination of these
three varietals ensure a big, fat wine with all of the holes plugged
and the flavors stretched to the max.  Bet you won’t see THAT set of
descriptors in your favorite wine mag….

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Pinot Noir 2006

Pinot Noir is still an enigma for many.  The wild flavors and smells.
The unusually rich mouthfeel. That damn movie. Whatever. I originally
had no plans to put together a Fat Monk Pinot Noir, but since I figure
that I have a bit of excess wine left over from my own expensive
LaZarre Wine Company Pinot Noir blends, why not?

This is a pretty serious and complex Pinot…a combination of vineyards
that extend from Santa Barbara up to Monterey. Notes of cherry,
strawberry, and tar with flavors of plum and herbs. Pretty wild. I
only made enough for California so enjoy.  It benefits with about 20
minutes of refrigerator time before serving. All Pinot’s do actually.

OUT OF STOCK
Appellation: Central Coast (Santa Barbara, Santa Maria, Santa Lucia
Highlands)
Varietal Comp: 100% Pinot Noir
Cooperage: 22 years Albanian Maple (just seeing if you’re paying
attention) – 20 months new and neutral French oak
Alcohol: 14.5%
TA: 0.60 g/100ml
pH:3.60
Cases:490

Riesling 2008

I have been waiting for an opportunity to make a dry Riesling for so
long…you have no idea. What an insanely versatile wine. Riesling is
undergoing a renaissance in the U.S. It has been exciting to see all
of the younger drinkers revisit this proud and beguiling varietal.  I
am constantly asked if I make one of these. Up to this point, there
hasn’t been many vineyards producing the grape, primarily because
everyone yanked their Riesling out of the ground some years ago to
make space for Chardonnay or Pinot Noir. Both nice varieties, but
neither Riesling. Fortunately, my dear old friend Kelly McFarland, one
of the premier Riesling growers in California, made some of his
exquisite grapes available for me and so here is the result.

Fermented slow and cool. Aged only in a stainless steel tank for 9
months to retain all of the crisp acidity and reductive notes. I chose
to blend about 7% Gewürztraminer in at the end because….well, just
because. It really smells nice.

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