2011 SAN FRANCISCO CHRONICAL WINE COMPETITION

January 12th, 2011

2009 COUNOISE – DOUBLE GOLD
100% Counoise.  As a great blending component, this varietal often goes unnoticed. However, this vintage produced a wine of such high quality that it warranted being bottled as a stand-alone variety. This medium-bodied wine is multi-dimensional with layers of spice, toasted oak, dark cherry, and plum. It has soft tannins, an elegant structure, and exceptional balance. It pairs well with chicken, turkey, slow-cooked meats, and creamy pasta dishes.

• Silver Medal, 2010 Tri-Cities Wine Festival

$28  (This limited release is only available to Airfield Wine Club Members.)

2008 MERLOT – GOLD
100% Merlot.  This complex, concentrated Merlot captivates the senses with intense flavors of dark berry and plum. Low yielding vines and extended barrel aging have brought forth supple tannins and a full-bodied mouthfeel creating a balance that can hold its own against hearty meats, yet it pairs perfectly with pasta.

• 90 Points, Wine Advocate
• Silver Medal, 2010 NW Food & Wine Festival

$22 BUY ONLINE

2009 TEMPRANILLO – GOLD
100% Tempranillo.  This red wine will surely captivate the senses. It showcases succulent, ripe flavors of boysenberry and blueberry. Upon entry, it exhibits a smooth, round, mouthfeel with a striking balance. On the finish, the tannins take hold and linger on the tongue. This wine is traditionally paired with Spanish style dishes. It is a good match for flavorful grilled meats, spicy foods, and medium hard to hard cheeses.

$20  BUY ONLINE

2009 MUSTANG – SILVER
61% Syrah, 25% Grenache, 7% Cinsault, 5% Mourvèdre, & 2% Cousoise.  This Rhone style red blend lends complexity to both the nose and the palate. Concentrated flavors of cherry emerge with underlying hints of white pepper and toasted oak. Yielding velvety tannins and a smooth, well-balanced finish, this wine pairs impeccable with grilled meats, wild game, robust cheeses, and rich flavored pastas.

$25  (Please email info@airfieldwines.com for ordering information.)

2008 AVIATOR – SILVER
This complex blend has a rich bouquet of dark berries, spice and vanilla bean. Well structured tannins frame the way for flavors of boysenberry and black cherry to disperse across the palate. Enjoy this rich blend with pheasant, braised meats, and hard cheeses.

• 92 Points, Wine Advocate
• Best of Class, 2010 Tri-Cities Wine Festival
• Bronze Medal, 2010 NW Food & Wine Festival

$30  BUY ONLINE

2009 UNOAKED CHARDONNAY
Crisp, dry, and refreshing with aromas of honeysuckle, melon, and tropical fruit, this 100% stainless steel fermented Chardonnay showcases authentic varietal characteristics. Citrus flavors engage the palate with a round, lively mouthfeel and a lingering finish. This wine is enjoyable on its own or pairs nicely with seafood and pan-Asian cuisine.

• Outstanding, 2010 Seattle Wine Awards
• Excellent, Wine Press Northwest (Fall 2010)
• Silver Medal, 2010 Tri-Cities Wine Festival
• Silver Medal, 2010 NW Food & Wine Festival
• Bronze, Sunshine & Wine Competition
• 87 Points, Wine Advocate

$12  BUY ONLINE

Posted in Accolades, Aviator, Counoise, Merlot, Mustang, Tempranillo, Unoaked Chardonnay, Wine Competition

Exclusive Officer’s Club Wines

May 11th, 2010

Spring is here at Airfield Estates!  While we are finishing up some bottling in the cellar, we are also beginning to look at the fall and what is around the corner.   One of the things I am most proud of at Airfield is our Wine Club.  We have the best wine club members in the state and it is an ever expanding group.  One of the changes that is around the bend is more wines that are exclusive to club members.  Here is a list of club wines I am planning on making and when you can expect them to be ready for bottle.

Viognier (aged in Acacia) – I love experimenting with barrels.  So far I have used American, Hungarian, French, and Russian oak barrels.  In 2010, I will try something completely new, barrels made from Acacia.  The Acacia tree is suppose to be great for barrels.  It is toasted very lightly and enhances the fruitiness of the wine.  I have penciled in doing 75 cases of Viognier this year in Acacia to see how it works.  Fall 2011

Pinot Noir – From everything I’ve been told, making good Pinot Noir is one of the greatest challenges in winemaking.  It is a very fickle grape that can crumble if not treated with delicate respect in the cellar.  This year we are going to make 75 cases of Pinot Noir from our estate vineyards.  Usually this fruit goes into sparkling wine but this year we are going to crop down an acre of vines & see what happens.  Fall 2011

Sangiovese – I have felt for the last two years that Sangiovese has the potential to be something special in our vineyards.  Finally, I will get to show you.  A 100% Sangiovese is just around the corner.  75 cases – Fall 2010

Barbera – This Italian wine has been a challenge to grow.  The grape has incredibly high acidity & has been difficult to reign in.  I have often said that if I could leave it in barrel for 4 years, it would be a fantastic wine.  This year’s Barbara is more in balance.  While it will probably be 18 months in barrel, I have high hopes for this wine.  Spring 2011

Mourvèdre – With pepper & spice on the nose & a full mouth feel this Mourvèdre will be a very popular wine club wine.  75 cases – Fall 2010

Counoise – Have you ever tried a varietal wine made from Counoise in Washington State?  I didn’t think so…  If you have please let me know because I am under the impression that we will be releasing the first one.  The Counoise is a big hit with the Airfield Estates team and it is a result of their pleading and groveling that I will be making this wine.   75 cases – Fall 2010

In addition, we will continue to make…
Malbec – Bottled May 13th, 2010.  210 cases.
Dolcetto – Bottled Fall 2010. 125 cases.
Zinfandel – Bottled Fall 2010. 75 cases.

- By Marcus Miller, Airfield Estates Winemaker

Tags: Wine Club, Wines
Posted in Barbera, Counoise, Dolcetto, Malbec, Sangiovese, Viognier, Wine Club Wines, ZInfandel