AMERICAN WINE

The scent of fresh strawberries in the glass is followed by a lively mix of red fruits on the palate. Soaring acidity is sculpted with delicate tannins and a nip of white pepper adds an assertive note to the finish. The Heitz family has developed great affection for Grignolino since they discovered this Italian grape growing on their original site in 1961. Lightly chilled, it is one of their favorite aperitifs, and of course, it is perfect with your favorite Italian meal.

This wine opens with a melange of Damask rose, dark chocolate and bay leaf. Velvety and plush, the palate is dominated by ripe raspberry interlaced with a bright acidity of tart cherry and a sprinkle of sage and white paper. Rounded tannins offer a long, lush finish. Pair with caramelized onion and mushroom pizza or short rib tacos. Drink now through 2030.

Winemaker's Tasting Notes: "Charbono shows a rare combination for a California red of thorough ripeness and bright tangy acidity. The 2016 Charbono offers ripe, red berry candy, and grape jelly aromas with just a touch of lavender floral character. Very lively acidity and medium body address the palate with very fine gentle tannin. Beautifully balanced. This is a very versatile food wine.

"Charbono is one of the lost grape varieties – almost. Recent reports indicate there are only about 90 acres of this variety in existence, half of this in Napa county. The original cuttings were imported to Calistoga in the Napa Valley from the Savoie region in the French Alps in about 1880. Its original name was Doux Noir, or "soft black," later called Charbonneau (carbon water). Subsequently, Charbono was wiped out in Europe by the Phylloxera root louse infestation.

Some believed it to be the Italian grape variety Dolcetto but this was proven not to be the case through genetic testing. After repeal of Prohibition in the U.S., Charbono was used by Inglenook for blending with their new Cask Cabernet wines and small amounts were bottled as varietal wine. I tasted the 1968 Inglenook Charbono from cask in 1969 and was inspired to become a winemaker with that taste."

Notes from Winemaker Robert Foley: "The Charbono shows a rare combination for a California red of thorough ripeness and bright tangy acidity. The beautiful deep, opaque ruby color provides a visual clue to the ripeness, which shows again in aromas of mixed berry fruit jam and vanilla. The full mid palate is framed with lively acidity that gives way to velvety soft tannin in the finish. This is a very versatile food wine!

"Charbono is one of the lost grape varieties – almost. Recent reports indicate there are only about 70 acres of this variety in existence, half of this in Napa county. The original cuttings were imported to Calistoga in the Napa Valley from the Savoie region in the French Alps in about 1880. Its original name was Doux Noir, or "soft black," later called Charbonneau (carbon water). Subsequently, Charbono was wiped out in Europe by the Phylloxera root louse infestation. Some believed it to be the Italian grape variety Dolcetto but this was proven not to be the case through genetic testing. After repeal of Prohibition in the U.S., Charbono was used by Inglenook for blending with their new Cask Cabernet wines and small amounts were bottled as varietal wine. I tasted the 1968 Inglenook Charbono from cask in 1969 and was inspired to become a winemaker with that taste."

Growing and producing world class Sangiovese is not for the faint of heart. Rattlesnakes, thistle, and America's most unique clone of Sangiovese are all that thrive atop Rattlesnake Hill on Seghesio Family Vineyards' Home Ranch. The shallow topsoil and virtually impenetrable volcanic shale are the perfect foil in taming this vigorous varietal into producing intensely flavored grapes. The clone, planted in 1910 by Edoardo Seghesio in America's oldest Sangiovese vineyard, produces small-berried, loosely formed clusters.

The aromas of earth, cherry, and rose with a dusting of cinnamon make for an enticiing and vibrant bouquet. On the palate the wine is lithe, silky, and fresh with notes of wild plums and black raspberry. Velvety tannins contribute to a luscious and lengthy finish.