The Tasting Panel magazine

62 / the tasting panel / july 2009 California Shane Finley Shane Wine Cellars, Novato Shane Finley discovered his love for wine while work- ing for a large insurance company in midtown Man- hattan in the late 1990s. At the age of 24, this budding interest lead the rebellious red-headed youth to Califor- nia, where he eventually traded his slick suits for shorts, tee-shirts and an opportunity to work as a cellar rat at Copain Wine Cellars in Russian River Valley in 2001. Over the next fi ve years, Shane embarked on a world- wide tour to fi ne-tune his skills. This included working harvests at Paul Hobbs, Torbreck in Barossa Valley and Pierre Gaillard in the Rhône Valley. In 2006, after accept- ing his current role as Assistant Winemaker at Kosta Browne Winery, he launched Shane, a boutique brand specializing in making distinctive world-class Syrah-based wines. California- style terroir In terms of sourc- ing, Shane feels that Syrah grapes grown on rocky hillside vineyards gives him an advantage in cap- turing concentrated fl avors of red, blue and black fruits, char- cuterie meats, bacon fat, black pepper and savory spices. "Cool- climate vineyards with slopes can be translated into the classic French term terroir, but with pristine American backdrops," he says. One of the special sites is the Kick Ranch, an isolated hillside vineyard off Calistoga Road near Santa Rosa in Sonoma County. With shallow volcanic soils, each vine has to work hard to survive. As a result, the Shane 2007 "The Unknown" Syrah is loaded with bold and distinc- tive notes of brambly red fruit, boysenberry, fresh vio- lets, espresso beans, white pepper and dark chocolate. Aside from Kick Ranch and the Archer and Jemrose vineyards in Sonoma County, Shane also works with intense fruit from Alder Springs, Valenti, Broken Leg and Weir vineyards in Mendocino County. "In each case, I am fascinated by the deep, dark and sometimes bruiting fl avors profi le that Syrah vines can offer to the palates of a wide range of consumers." Shane Finley Jennifer Marion Anaba Wines, Sonoma Valley After getting her Viticulture and Enology degree at U.C. Davis, rising star winemaker Jennifer Marion started her adventurous career by working with Mahoney Vineyards in Carneros, Crop Care in Yountville, and MacRostie Winery in Sonoma. Then, in 2007, she took on a new role as Director of Winemaking and Vineyard Operations at Anaba Wines, the hip new Sonoma Valley winery that opened its doors to the public this spring. Interestingly, the root of the winery's name comes from the cool anabatic winds that sweep up steep slopes and mountains. In Sonoma Valley, these winds give robust fl avors and distinctive varietal character to the Rhone and Burgundian-style wines Jennifer produces. "Coriol" Blends In addition to varietal bottling of Viognier, Chardon- nay and Pinot Noir, Jennifer makes two distinctive Rhône blends. The fi rst is the Anaba "Coriol" White, a complex blend of Grenache Blanc, Viognier, Roussanne and Mar- sanne. This wine is highlighted by lovely aromas of fresh spring fl owers and sexy fl avors of apricot, peach, fresh citrus and mineral. The other is the Anaba "Coriol" Red, a seductive blend of Grenache, Mourvèdre, Syrah, Couno- ise and a splash of Petite Sirah. This wine features lavish fl avors of white and black pepper, red currants, plum, coffee and hickory smoke. Of all these grape varieties, Marion says Grenache, Pinot Noir and Chardonnay are the most diffi cult to work with. "Then again, that's why I like crafting wines with these grapes," she said. "It's also why you'll never fi nd me in a Bordeaux house making Cabernet and Merlot. I like challenges!" Jennifer Marion

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