| Anaba Wines, named for the anabatic winds that are so crucial to the climate of Sonoma's wine country, is a new label started by John Sweazey and his wife Kathleen in 2006. Sweazey fell in love with wine in college, and after graduating into a successful job selling IBM PCs in the early days of the industry, his first opportunity to take a sabbatical found him wandering the wine regions of France and Italy.
Sweazey continued his exploration of wine through a long career in real estate, and like many, at a certain point he began dreaming of owning a vineyard. Through all his travels to various wine regions with his wife, Sonoma County, and in particular the town of Sonoma, felt the most like home to him. So when the time was right, he struck a deal with Vic McWilliams, who had decided to unload the Castle Winery and its 16 acres of vineyards in Carneros. Sweazey promptly renamed the label, started replanting, and purchased some grapes from top vineyards like Sangiacomo, Windsor Oaks, Ferguson Ranch and Bacigalupi, to make the first wines under his new label.
Jennifer Marion, Anaba’s Director of Winemaking and Vineyard Operations, is educated in both Viticulture and Enology with a minor is Plant Physiology. She understands that a great winemaker must have a great understanding of the vineyard. She has been reluctant to use the word “estate” on any of the appropriate labels because all vineyards, whether owned by Anaba, leased and farmed by Anaba, or those owned and farmed by a third party, are all given the same high level of care and attention. She works very closely with Larry Bradley, Anaba’s consulting Viticulturist, to treat each site as if it were their estate vineyards. Larry has developed cool climate Pinot Noir and Chardonnay vineyards for Flowers Winery on the Sonoma Coast for over ten years. He works closely with high quality producers in the Napa Valley, including Orin Swift (The Prisoner) and has been on the forefront of Rhone varietal planting in the Central Coast, Sierra Foothills, and Sonoma and Napa Valley.
Jennifer and Larry view all their vineyards as long term investments; they always farm sustainably and, where possible, utilize organic farming practices. |
| Anaba Website |
 |
| Coriol White |
| The ‘Coriol‘ White is a unique blend of 48% Roussanne, 30% Viognier, 12% Marsanne, and 10% Grenache Blanc. These grapes were sourced from two family owned vineyards in Sonoma Valley. From Williamson’s vineyard comes the Roussanne, Marsanne, and Grenache Blanc. Grenache Blanc lends a longer length and balanced alcohol to the blend, along with rich notes of citrus and herbs. Roussanne is a plump varietal that has floral and tea-like aromas. In warmer climates, such as Sonoma, Roussanne produces richer wines with a fuller body and flavors of honey and pear. Marsanne provides complexity by producing rich hues to the wines with notes of pear and spice. The Viognier comes from Landa Vineyard, located in the shadows of the eastern hills of the Sonoma Valley appellation. This site consistently produces high quality Viognier grapes, known for their floral aromas and the fleshy, rich texture they lend to the wine.
Winemaking Notes The grapes for this wine were hand harvested at night to ensure the fruit arrived cold and clean. The grapes were gently whole cluster pressed. 80% of the juice was fermented in stainless steel tanks at temperatures between 55-60 degrees F. 20% of the juice was fermented in new French oak barrels with native yeast populations at temperatures between 75-85 degrees. All resulting wine was aged in French oak barrels for 11 months and 30% of these barrels went through malolactic fermentation. The preferred barrel coopers include Francois Ferrer, Sirugue, Dargaud Jaegle. Tasting Notes Complex aromas of peach pie and lemon peel emanate from this rich wine. Our medium bodied Rhone style blend is laden with notes of green melon, white peach, citrus, and a subtle mineral note. The ‘Coriol’ White is mouthwatering and bright. |
 |
| Chardonnay Sonoma Coast |
| Vineyard Notes The Chardonnay is sourced from 5 of the top growers in the vast Sonoma Coast Appellation. Windsor Oaks, Green Acres, Bacigalupi, Bonneau and Fallen Leaf vineyards all contribute their unique flavor components to the final blend. Vinification All of the fruit for the Sonoma Coast Chardonnay was hand harvested in the early morning to ensure the coldest fruit possible. After being whole cluster pressed, 60% of the fruit was fermented in stainless steel tanks at 50 degrees without malolactic fermentation. The remaining 40% was barrel fermented with lees stirring for 10 weeks post fermentation, with malolactic fermentation following. The Chardonnay was then aged for 11 months in French Oak barrels, 22% of which were new. Tasting Notes Intense aromas of exotic flowers, limestone minerals and toasted brioche emanate from this wine. The full-bodied palate is dense with notes of citrus peel and lemon pound cake. This Chardonnay also boasts an intriguing mineral quality, which is what we like about wines produced from the Sonoma Coast. A crisp, clean character perfectly balances the richness of the fruit, proving a seamless wine of depth. Enjoy this wine from now through 2020. |
 |
| Pinot Noir Sonoma Coast |
| Vineyard Notes The Pinot Noir is a blend of three unique vineyards within the vast Sonoma Coast Appellation. Ferguson Ranch, situated in the western rolling hills of Carneros, is home to 37 year-old Pinot Noir vines. These grand-pappy vines have root systems bigger than the trees that line your neighborhood street. The resulting wines are terroir driven with notes of earth and spice. Fallen Leaf Ranch is perched high on the Sonoma Mountain Range where maritime winds keep the fruit cool during the ripening season ensuring the needed hang-time to create wines of balance and concentrated flavors. The third vineyard that completes our Sonoma Coast Pinot Noir blend was planted on a pocket of land just west of the Sonoma Mountains where fog-ridden summer mornings create a perfect micro-climate for superb viticulture. Vinification The grapes used in the Sonoma Coast Pinot Noir were night harvested by hand to ensure the fruit arrived cold and clean. 70% of the clusters were destemmed and 30% went into the fermentation bins as whole clusters. The grapes were then allowed to gently extract flavor and color in a 55 degree environment for 5 days. As the fermentation vats slowly warmed, native yeast populations converted the grape sugars to alcohol in 7-10 days. The wine was separated from the grapes via a basket press. The wine went directly to French oak barrels, 27% of these barrels were new. This wine matured in barrel for 17 months before being bottled. Tasting Notes Black cherry, anise, and vanilla describe the aromas of this elegant, restrained Sonoma Coast Pinot Noir. The cherry cola and ripe raspberry flavors are carried by the subtle oak undertones and balanced acidity. |
| Printer Friendly Version |
| Copyright © 2002-12 VOS Selections, Inc. |