Musky aromas of blackberry and blueberry compote, olive tapenade, smoky minerals and licorice, with a bright mineral overtone. Dense, tactile and sweet on the palate, showing excellent lift to its dark fruit and floral pastille flavors. Displays very good clarity on the finish, which is framed by dusty, slow-building tannins.
Radio-Coteau is a Sonoma County winery founded in 2002 by Eric Sussman. Though the winery is in Sebastopol, the estate sources grapes from several northern California appellations. Its name is a colloquial French term meaning “word of mouth” and Radio-Coteau has achieved a cult following for its small batch Pinot Noir, Chardonnay, Syrah and Zinfandel. Sussman, who is the winemaker, worked with producers in Burgundy, Washington and Northern California before forming a partnership with Bill and Joan Smith, owners of W.H. Smith Wines, to start Radio-Coteau.. Reviewers have given Radio-Coteau wines high compliments and the wines are generally available primarily through the estate’s mailing list.
Sonoma County is not an AVA, but it is a commonly used informal designation for wines made outside of more specific AVAs within Sonoma, which is a large wine producing region just west of Napa Valley. Though Sonoma is often overshadowed by its glamorous neighbor Napa Valley, it has a long history of wine production. The area specialized in jug wine until the mid-20th century, when Sonoma producers took a cue from Napa and started improving quality. Unlike Napa, where Cabernet Sauvignon is king, Sonoma specialized in Chardonnay, Pinot Noir and Zinfandel, though excellent Cabs are produced too. There are at present 16 AVAs within Sonoma County, and, like much of the West Coast of the United States, new AVAs are created in Sonoma County with regularity. Some Sonoma appellations, such as the Russian River Valley, are renowned for Pinot Noir and Chardonnay.
This grape is grown in milder climates and produces a medium-to full-bodied wine. It is also known as Shiraz, but should not be confused with Petit Sirah, which was developed by crossing Syrah with Peloursin.