Later on November 18th...
Today I begin with purpose to report on the underlying theme for this column...tasty, beautiful, and revered grapes, made into the most intoxicating beverage in the world...wine.

First, I would like to comment on the 2004 Chateneauf du Pape, a vintage worth the praise of perhaps a century, but without question the last 20 years (reference Cecile Giannagelli, owner, President and CEO of finewine.com.

Secondly, I would like to comment on a supple, satisfying and seductive wine from the Green Valley region of Sonoma County. Orogeny (greek, oro -mountain and -geny - birth). I can easily conclude that this little bottle of "Papa Pinot"is worthy of praise, but should definitely enjoyed at home in lou of the restaurant mark-up. Pinot has been a favorite of mine since the beginning of my wine education beginning in 2001 as a young broker at Edward Jones. Typically, a few times a week, we would be courted by mutual fund and annuity wholesalers on the "latest and greatest" in the investment world at the asset management level. While past performance is overrated, the history, character and philosophy of the managers at the helm of millions and billions of dollars is a wealth of information...but I digress.

Orogeny at first smell is a grand representative of the climate and viticultural area, from where it is grown in the Green Valley. A small subappelation next to the larger and more well known Russian River Valley, this bottling shows excellent promise for enjoyable drinking pleasures. A perfect compliment in my opinion, would be to share this wine with friends and high-level, intellectual discussion. Floral aromas are faintly present, but more promiment even than the berries on the nose is the earth. I have great admiration for wines that represent the earth from which it was grown...from soil, to vine; from grape to glass. Hand picked in the early morning, destemmed, fermented in (5) ton open containers with a cold soak and the pressing of skins (3) times daily, this wonderful wine shows promise for cellaring if you wish. With notes of cinnamon, spice, a touch of vanilla, and thyme from 100% french oak, this gem is lucious and would compliment lamb perfectly.