Rating: ***+ 2004 Chez Ray Cabernet Sauvignon (CS4, C4, C'4), Lodi, CA

Original review, September, 2007:
In this glass, this is ruby red, the color of a medium feminine pinot noir, not a burly cabernet sauvignon. Aroma is powerful, though, of bright aged ripe fruit and oak. On the palate, bright sweet cherry cola flavors encircle the taste buds with a hint of acid, following with a mild, lasting sweet cherry finish. Not classic cabernet, but a friendly, just off-dry wine giving great pleasure.
Three plus stars out of five.

Updated review, June, 2009: Similar color, now beginning to brick. Aroma is a bit more spongy and sweet now. Sip brings more muted flavors now, round, still with elements of cola, evenly touching palate with only hints of acid. Clean, cherry finish, lightly sweet.

Insulating the Chez Ray Wine Cellar

Chez Ray wines designed to age are kept in my passive, cool basement. As summers have warmed, the temperature in the basement has begun to spike towards 70 degrees Fahrenheit. This year, I have begun a project to enclose and insulate the northeast corner of our basement (in the Northeast U.S.).

Two by six studs have been set to cordon off an area bounded by north and east rock and concrete walls. I have begun the work to insulate these walls with R-19 fiberglass batt insulation, as you can see. Vapor barrier has been put towards the outside of the wine cellar, in keeping with the theory of putting the vapor barrier to the warm side of a room.

This is hot, itchy work, especially while wearing plastic gloves and air filter.

In addition to the walls, I plan to insulate the rafters of this area of the basement, and an area above the concrete basement which stretches into a crawl space.

In the event the wine cellar does not achieve reasonable summer temps passively, I have an ace in the hole. The duct work that you can see in the pictures is actually air conditioning for our first floor. If cooling is required beyond that which occurs passively, then I shall be slicing a vent and siphoning some of this cooled air.

Blending the 2005's: Tough Work but SOMEONE'S got to do it!

Further explore wine blending.

Start with eight or ten single varietals from a vintage that is getting ready to be drinkable, line 'em up and figure out the blends that may work. A hundred sips later, you may have a few workable blends.

Indeed, for the 2005's, I did manage a couple worth noting.

PM5 (Carneros Sonoma Pinot Noir(P5)/Carneros Napa Merlot 2005 (M'5)): First, the Sonoma Pinot Noir (P5) is still taut - but mixing with 1/2 measure of another bright varietal, the Carneros Napa Merlot (M'5) gives it just a bit of fruit and brightness. So this combo, which I'll code as PM5, is probably a good serving option for the 2005 Pinot Noir for the longer term. Corlor is deep ruby red. Aromatics are subtle, with a touch of red currant fruit. Bright palate, but spreading clean fruit in the middle. Still some tannins for age. Clean finish. I like this better than either of the components, so that makes for a successful blend.

B5 (Bordeaux blend 2005: State Lane Yountville Napa Cabernet Sauvignon (CS5)/Carneros Sonoma Merlot (M5)/Russian River Sonoma Cabernet Franc (F5)): Each of these wines had a similar style - ready to drink, silky, lightly aromatic. Together, they comprise an excellent blend. In the glass, very deep red, hints of brick. Aromas are solid, sweet and yielding, just a little bit leafy. On the palate, a lightly sweet, bold and balanced attack in the front - wonderful tannins, aromatic deep red fruits, outstanding lingering finish. One of the best ever from Chez Ray! Each of the components is an outstanding offering in its own right, but I loved the balance in the blend.

A5 (Aromatic blend 2005: Russian River Sonoma Zinfandel (Z5)/Rutherford Napa Cabernet Sauvignon (CR5)): Both of these wines were stand-outs as aromatically-rich, quite youthful, bright wines. The combo makes a uniquely potent, aromatic blend. Color is very deep red, almost opaque. Nose is rich, sweet and inky - black sweet ink that you want to guzzle from the fountain pen like it's a lick'em'aid stick. On the palate, a sweet, viscous, peppery assault runs across your mouth. The powerful tannins stick to the roof and sides of your mouth, bringing the rich, black nectar slowly down. Takes a minute or more to dislodge from the crevices. Awesomely lingering finish. Not for the faint of heart. Sweet steroids. Can mellow out for years to come.