Wine List

At the Bostwick Lake Inn, we believe what is closest is most familiar, and what is most familiar is best.   In short, what is closest is best.

  With this belief in mind, we present a wine list that is indigenous to the United States, from the peninsulas of  Sonoma County, to the mountains of Napa Valley.

  This belief runs over into the food, from Copper River King Salmon, to Cloverdale Farms beef. From Cascade Mountain berries, to Farmer Dave’s and Miss Helen’s produce, we strive to give you the best that this country has to offer.

  Alcaeus said, “Wine is a peephole on a man”.  This rings loud and clear on our wine list, which shows the character of the winemaker in every bottle.  All of these wines are crafted by individuals whose livelihood is dependant on the quality of the wine they create.

  We coin the term, “Wine Cuisine”, which means quite simply, wine that goes with food, and food that goes with wine.

  Jim Webb
 Proprietor

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TABLE OF CONTENTS

Pee Wees & Big Shots

Sparkling Wines

Sauvignon Blanc & Blends

Chardonnay

Other White Varieties

Pinot Noir

Merlot

Meritage

Cabernet Sauvignon

Zinfandel

Other Red Varieties

Dessert Wines

Fortified Wines

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PEE WEES & BIG SHOTS

  Half-bottles hold 375 ml (approximately 12 ounces) which is a little more than two glasses.  They are ideal for two people who want to have different kinds of wine, or when one in a group prefers another option.  Magnums contain 1.5 Ltr. Of wine, which is about nine glasses, a good amount for a group of five  or more.  Jeroboams contain 3.0 Ltr. Of wine, which is about 19 glasses of wine, excellent for a group of ten or more, and they make a very festive occasion.

HALF BOTTLES

Pine Ridge Port, Napa Valley “Black Diamond”	1997	29.
Deutz Brut, “Classic”, Ay, France	NV	26.

MAGNUMS

Louis Roederer Brut, Reims, France	NV	105.
E. Guigal, Cote-Rotie, Rhone, France	1996	87.
Marimar Torres Pinot Noir, “Don Miguel Vineyard”, Sonoma County	1995	72.
Folie a Deux, Cabernet Sauvignon, “Reserve”,  Napa Valley	1997	95.
Saintsbury, Pinot Noir “Reserve” Carneros	1997	112.
ZD, Pinot Noir Carneros	1997	88.
Haywood, Zinfandel  “Los Chamizal Vineyard” Sonoma County	1993	85.
Livingston Cabernet Sauvignon, Napa Valley “Moffett Vineyard”, 12th Anniversary Cuvee	1996	110.
Pine Ridge, “Andrus”, Napa Valley	1995	290.
Haywood, Zinfandel,  Sonoma County “Los Chamizal Vineyard”	1993	85.
Melini, Chianti Classico Riserva, Tuscany “La Selvanaella”	1995	95.

JEROBOAMS

Franciacorta Brut, Erbusco, Italy “Bellavista Cuvee”	NV	240.
Mumm Cuvee Napa Brut, Napa Valley	NV	195.

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SPARKLING WINES

 

Why celebrate with Champagne? Why choose sparkling wines for weddings anniversaries, birthdays, as well as for special parties.

  The very sight of the froth on the surface of the wine and the fine bubbles swirling up the center generates a lively, happy feeling.  The delicious tingle on the palate stimulates the appetite, making Champagne and sparkling wines in general, ideal as aperitifs. 

  Although the Champagne region of France has long been regarded as the only place of true great sparkling wines, California has emerged as a strong contender to this regard.  Most notable of these areas are:  the Anderson valley in Mendocino, Russian River Valley in Sonoma, and the Carneros region in Napa and Sonoma.

Pommery, “POP”, Reims, France	187ml	NV	15.
Korbel Extra Dry, California		NV	21.
Domaine Saint Michelle Brut, Columbia Valley		NV	19
Iron Horse “Russian Cuvee”, Sonoma, Green Valley		1998	39.
Iron Horse “Brut LD”, Sonoma, Green Valley		1991	67.
Iron Horse Brut, “Rose”, Sonoma, Green Valley		1995	42.
Duetz Brut, “Classic”, Ay, France	375ml	NV	26.
		NV	43.
Moet et Chandon Brut, “Dom Perignon”		1995	159.
Salon Brut, Blanc de Blanc” Le Mesnil, France		1988	150.
Perrier-Jouet, “Fleur de Champagne” Epernay, France		1990	145

  Champagne labels can be rather confusing at times.  So what is the difference in all these labels?  Brut: champagnes typically are the driest of all the champagnes.  Extra Dry: less dry then a  brut.  Demi-sec: slightly sweet.

  Pinot Noir, Pinot Meunier, and Chardonnay, are the three grapes that are used in the making of champagne. Typically blended together, used on their own they make Blanc de Noirs: made from the Pinot Noir and Pinot  Meunier, and Blanc de Blanc: made entirely from the Chardonnay Grape.

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SAUVIGNON BLANC

  Inspired by sauvignon blanc produced in either the Loire Valley or Bordeaux regions of France, producers of California sauvignon blanc have evolved two prominent styles of wine.  Most producers, by utilizing a variety of grape growing and wine making techniques, have been successful in muting the intense varietal grassiness of sauvignon blanc and are producing either a lighter, crisper, fruity, citrus style wine or a  much more fat, fuller, oaky and complex one.  Being one of the most versatile and food friendly wines made, you can match either style with a variety of food items, such as crab cakes, salads, sandwiches, shellfish, chicken, lighter fish, or pasta dishes.

  Fume blanc or Sauvignon blanc?  People ask all the time.

 Both are made from the sauvignon blanc grape.  Perhaps the only predictable distinction is a marketing one.  In the absence of any other information, you can guess a fume blanc to be more likely to have been fermented in and or aged in oak barrels.  The resulting wine will usually be “oakier” and more round.  If you prefer the crisp citrus style, then a fume blanc may not be for you.

Honig, Napa Valley	2002	22.
Buena Vista, California	2001	17.
Mayacamas, Napa Valley	1997	35.
Frogs Leap, Napa Valley	2002	28.
Murphy-Goode, “The Duece” Sonoma, Alexander Valley	1998	36.
Groth, Napa Valley	2001	24.
Chalk Hill, Sonoma, Chalk Hill	1997	35.
DeLille Cellars, “Chaleur Estate”, Columbia Valley, Washington	1998	45.

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CHARDONNAY

  California Chardonnays are generally regarded as among the best dry white wines produced.  The best tend to be fruity (apple, citrus, tropical), balanced by good acidity.  Adjectives such as buttery, spicy, smoky, oaky, and toasty should be backnotes of a wine and not dominate.  As chardonnays age, they become more golden in color, and soften to develop complex notes of caramel, nuts, and butterscotch.

  Acidity. You’ll notice acidity mentioned frequently in discussions of the quality of a wine.  Please don’t be afraid of a wine described as having “high acidity”.  Usually this doesn’t mean the wine will taste like vinegar.  Grapes are a high acid fruit, which is the main reason their juice makes such good wine.  Few of us have developed a taste for strawberry or fig wine, to a large degree because those fruits lack sufficient acid to make a pleasing wine.  It is precisely the dynamic tension between the acid and the fruit in a wine that encourages us to take another sip.  A low acid wine is said to be “flabby or fat”.  The fruit flavor seems to coat the mouth and there is a insufficient acid to refresh the palate.

Lewis, Sonoma	1999	48.
Reserve”, Napa Valley	1998	60.
Cinnabar, Santa Cruz Mountains	1999	35.
Saintsbury, “Reserve”, Carneros	1998	49.
Shafer, “Red Shoulder Ranch” Napa Valley, Carneros	2000	51.
Pine Ridge, “Stags Leap District”	1999	52.
“Dijon Clones”, Napa, Carneros	2001	34.
Sonoma-Cutrer, “Russian River Ranches”,	2001	28.
“Les Pierres”, Sonoma County	2000	45.
R.H. Phillips, “Toasted Head”,                   Dunnigan Hills	2002	22.
Fat Bastard, France	2002	20.
Patz & Hall, Napa Valley	1999	50.
“Hyde Vineyard”,	1999	63.
“Woolsey Road Vineyard”                Sonoma, Russian River Valley	1999	52.
Grgich Hills, Napa Valley	1997	45.
Frogs Leap, Carneros	2001	34.
Livingston, Napa Valley	1997	54.
Girard, Napa Valley	1997	40.
Jarvis, Napa Valley	1997	53.
Rudd Estate, Russian River Valley	1998	52.

  The king of white wines, chardonnay is easy to grow and easy to make, and in California it is grown and produced everywhere.  The highest quality chardonnays, with a few exceptions, are produced from the cooler vineyard locations around the state.  Areas like Carneros, Russian River, and the Monterey Coast all produce excellent quality chardonnay.  The cool growing conditions allow the grapes to mature and develop over a longer period of time resulting in the ideal balance of sugar and acidity.  This higher natural acidity allows the winemaker to utilize many techniques.  Barrel fermentation, sur lies aging, oak aging, and malolactic fermentation (for that buttery texture and flavor) are all utilized to add body, texture, complexity, and balance. All attributes of good chardonnay.

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O.W.V. (OTHER WHITE VARIETIES)

 

  Fad or Discovery?  Pinot Grigio  plantings have increased as vineyards get replanted (perhaps the only “bonus” of the phylloxera epidemic).  Grape growers are betting that we’ll adopt this variety and make it a favorite.  When not obscured by excessive oak, Pinot Grigio produces crisp medium bodied wines with a wonderful mineral and fruit bouquet.  These bright aromas, ripe pear and apple flavors, combined with a crisp finish can please a crowd.

SYMPHONY

Ironstone, “Obsession”, California

2002

17.

PINOT GRIS

Bethel Heights, Willamette Valley, Oregon	2002	21.
Villa Del Borgo, Italy	2002	18.

CHENIN BLANC

Chappellet, “Dry”, Napa Valley

1999

19.

GEWURZTRAMINER

Chateau St. Jean, Sonoma County

2000

18.

PINOT BLANC

Valley of the Moon, Sonoma County

2001

26.

VIOGNIER

Calera, “Mt. Harlan”, Central Coast

1999

49.

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PINOT NOIR

  The great red Burgundy grape of France has come of age in California and Oregon.  A thin skinned  grape; Pinot Noir tends to ripen quickly, and ferment quickly.  Thus making it a great choice in cooler, “off vintage years”, like the 1998 vintage.  Typically rich lush and round qualities such as cherries, berries, jam, smoke, and oak (with hints of bacon and smoked pork) in their youth, Pinot Noirs age to a haunting complexity.

  The best pinot noir, like the best chardonnay, grows in cool areas:  Russian River, Carneros, and Santa Ynez and Santa Maria Valleys south of the Bay Area.  In each case, cold Pacific fog bathes the vineyards each night.  These cool growing areas allow the grapes to retain high acidity, and to mature and develop slowly. Pinot noir flavors are subtle.  A grape that matures slowly is said to have a “long hand time”.  This is just one of the many contributors to the best quality Pinot noir.

Archery Summit, “Estate”, Oregon		1997	89.
Etude, Carneros		1999	46.
Saintsbury, “Garnet”, Carneros		2002	25.
Buena Vista, Carneros		1999	28.
King Estate, Oregon		2000	33.
“Reserve”		1999	50.
“Pheifer Vineyard”		1998	52.
“Domaine”		1997	64.
Saintsbury, “Reserve” Carneros		1998	52.
MAGNUM		1997	112.
Marimar Torres, “Don Miguel Vineyard” Sonoma, Green Valley
MAGNUM		1995	72.
Siduri, “Pisoni Vineyard”, Santa Lucia Highlands		1998	67.
“Archery Summit Vineyard”, Oregon		1998	75.
Panther Creek, “Freedom Hill Vineyard” Willamette Valley,  Oregon		1998	63.
ZD, Carneros	MAGNUM	1997	88.
Torii Mor, “Balcombe Vineyard” Yamhill County, Oregon		1998	56.

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MERLOT

  Traditionally blended with cabernet sauvignon, merlot has made its mark in this country as a favorite single variety wine.  It is currently the “hot seller” among red wines, and is  often promoted as a “lighter” and “smoother” version of cabernet sauvignon, which we feel is not always true.  These wines are very good, but several of these wines are more inky-rich and tannic than a medium bodied cabernet.  If  you would like to try a consistently smooth, rich and softer red wine, you may want to consider one of the Rhone varietals.

Chalk Hill, Sonoma County, Chalk Hill	1996	55.
Ironstone, California	2001	18.
Haywood, California	2000	18.
Clos Du Val, Napa Valley	1999	38.
Carmenet, “Dynamite”, North Coast	2000	29.
Kunde, Sonoma Valley	2000	26.
Shafer, Napa Valley	2001	53.
Cinnabar, Paso Robles	2001	28.
Coppola “Diamond Series”, Rutherford	2001	23.
Sebastiani, Sonoma Valley,	1998	22.
Alexander Valley Vineyard, Alexander Valley	1999	28.
B. R. Cohn, Sonoma Valley	2000	43.

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MERITAGE

  Meritage, what is it?  American producers of bordeaux style red and white blend wines created the term, Meritage as a name for these wines.  Typically these are the finest wines produced by a winery.  To list a varietal on the label of a bottle, 75% of the wine in the bottle must be  made from that particular varietal.  Using varying proportions of the traditional Bordeaux varieties: (for reds: cabernet sauvignon, cabernet franc, merlot, malbec, petit verdot.  For whites: sauvignon blanc and semillon) often times prevents a wine from meeting the 75% labeling rule.  The meritage category was created and many of these wines have been given proprietary names.  Pine Ridge “Andrus”, Livingston “Gemstone”, and Cain “Cain Five”, are just a few quality Meritage styled wine producers.