Atlas Peak

Wines & Vines, May, 2000

There are those who say California doesn't make good Sangiovese. At least, not like they do in parts of Italy. That may be true, but Atlas Peak '96, tasted in February, was a pretty good red wine. You want color, here it is. The finish was interesting--almost chocolate-like. It was released in October '98 so had some bottle aging at the tasting.

Steak or pasta would be good, but so would a soup they make in Tuscany. As I remember, it was a simple soup, maybe a bean soup, with olive oil added to taste. Then, you dunked your bread in the soup. Suggested California retail is $30, which isn't a peasant price. While still with Atlas Peak we tried 1998 Chardonnay, estate-grown from the peak's vineyards. It's got plenty of body and not too much bloody oak; does barrel-fermentation seem to mitigate oakiness? The finish is clean and crisp, thanks to .65 acid and not too much oak. Drink it now with, oh, shark, halibut or something like that. The winery also suggested certain mellow cheeses, such as Asiago. Sheesh, we all have that one in the fridge! Tasted in February.