*** Chez Ray Napa Cabernet Sauvignon, 2004

This is made from frozen Napa grapes obtained from Brehm Vineyards, fermented in BDX yeast, and pressed at dryness.

Original Review, August, 2010, five years from vintage date: In the glass, deep burgundy, opaque in the middle.  Aromas are bold, tangy, high-pitched, alcohol-tinged, black fruit.

On the palate, intense, perfumed, tannin-packed extract of ripe plum skins. Three stars. WAY too young to fully judge.  Let's watch it in five years or so.

**** Chez Ray Pinot / Zin (Zinfandel), Valley Oaks Vineyard, Lodi, CA, 2003

This is a combination of pinot noir and zinfandel from 2003 vintage Lodi grapes, fermented with Pasteur Red yeast and pressed at dryness.

Original Review, August, 2010:  In the glass, this is light to medium red.  Served at room temperature, aromas are a bright and blooming red raspberry fruit.

The palate is sweet, rich and layered, showing ripe, ripe red currant, elements of sweet pepper and ash, and a lively - but not overpowering - acidity.  Wonderful highs and lows, easy sweetness and still some drama. Four stars. Terrific for Lodi grapes.
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Updated Review, December, 2010:  Still sweet, warm, bright and lingering.  Very nice. 

*** Chez Ray Summer White 2010 - Homemade Wine Tasting & Review

Chez Ray Summer White 2010 is a blend of two just-fermented wines made from frozen grapes from Brehm Vineyards... the 328-06 2006 Columbia Gorge WA Gewurztraminer and the 335-06 2006 White Salmon Vineyard WA Chardonnay.  Both were fermented cool - at about 60 degrees fahrenheit - using Cote des Blancs yeast.


The blend is 50/50, with 3 teaspoons sugar per 750 ml bottle.  Color is faint yellow with the merest of green hint.  The nose is sweet hay.  Served cool, this shows a first hit of tangy sweetness on the mid-palate.  Clean acids and light fruit support the sugar, creating a tingle in your cheeks.  I'd try again, so three stars on the Spirit of Wine scale.