Rosenblum Cellars Semillon-Chardonnay 1996
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In 1978, Rosenblum Cellars opened in Alameda, California; a place known more for its docks and shipyards than for winemaking. But then again, Kent Rosenblum, “The King of Zin,” always did things a little differently from the status quo.
When most of the established wineries in California were focused on their estate-grown wines, Kent chose to explore some of the unrecognized and underappreciated grape-growing areas of Northern California. He met families who had been growing grapes for generations; dedicated growers passionate about their vineyards, who worked tirelessly to grow the best grapes possible from old vines their families had planted years before.
Their efforts showcased the difference between mountainside and valley floor grapes, the importance of soil types and their influence on the taste of a wine. Kent was fascinated by the character and complexity of the Zin grapes produced by these old vines, and was determined to capture this spirit in a bottle.
Kent took grapes back to Alameda and began to make wines, acknowledging the contributions of his friends by placing the vineyard’s name on the bottle. Working out of a factory building near the docks, Kent and his crew looked more like longshoremen than winemakers. But the wine they made spoke for itself.
From single-vineyards in Sonoma and Alexander Valley to strictly selected regional blends, Rosenblum has made more than 50 Zinfandels earning 90 or more points from Wine Spectator. It’s an eye-opening track record for Zin lovers, but at Rosenblum, guided by commitment and craft, delivering sumptuous wines is just business as usual.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of red wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. California wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce red wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon, Rosé and Zinfandel. The Central Coast has carved out a niche with Rhône Blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California wine has to offer, any wine lover will find something to get excited about here.