WINE PICK: Anaba Wines 2017 Sonoma Pinot Noir & Chardonnay
Today’s pick is Anaba Wines. Although initially unfamiliar with them, the TasteTV wine reviewers recommend each one that we have tasted, and believe you will want to have them around for yourself, your friends, and for special occasions.
In addition to the new wine vintages, Anaba recently opened their new Anaba Vintners House in October, 2019. It is a reflection of the Sweazey family’s belief in gracious and uncomplicated hospitality. Broad windows look out over the estate vineyards, drawing the eye to the distant hills, while private seating areas allow for leisurely personalized wine exploration. The color palette takes inspiration from nature – evoking fog, water, earth and even the Anabatic winds that give the winery its name. Beyond the landscaped courtyard, paddle tennis and bocce ball offer an unexpected chance to engage in a bit of competition.
We talk with General Manager John Michael Sweazey to find out a bit more about this winery, and why they admire their 2017 Chardonnays and Pinot Noirs.
Winery Name: Anaba Wines
Owner: John T. Sweazey and John Michael Sweazey
Winemaker(s): Katy Wilson
Established: 2009
Interview with John Michael Sweazey
Anaba Wines
Why did you decide to make your Pinots in this style?
It’s hard to describe our wine as any one particular style. Originally, we were inspired by the red wines of Burgundy in the early 70s. But, we are not in Burgundy, and we can’t make Burgundian Pinot. Instead, we make a number of different Sonoma Pinots, and the aim is always to let the fruit speak for itself. For the Sonoma Coast Pinot in particular, the goal was universal appeal. From first-time wine tasters to certified sommeliers, we wanted to make a well-integrated wine that was indicative of what the Sonoma Coast should be.
Are there any elements of terroir that the drinker of your Pinot Noir should notice?
Yes, showcasing the terroir is a priority, and so there are many different elements. For the Sonoma Coast Pinot, you will notice a lot of red, bright fruit notes that are common to the AVA. The wine has the energy and vibrancy one would expect from a classic Pinot made in Sonoma.
What are the most noticeable elements in your Chardonnay?
For our Sonoma Coast Chardonnay, the wet stone/flint and minerality, accompanied by citrus and stone fruit notes show through and are an expression of the land from which the fruit is sourced.
What is the inspiration for your newest wine releases?
Our WestLands Chardonnay comes mostly from a higher elevation vineyard, located in northwest Sonoma and very close to the coast. The cooler climate shares some commonalities with northern Burgundy, and if we had to choose one place as the inspiration, it would be Chablis. The wine is nuanced, with depth from a touch new oak and the grape itself, but the high acid levels keep it crisp. Also, it is distinct from the wines of Chablis, but it is our representation of the possibilities of the fruit grown in the western-most parts of Sonoma Coast.
What are the most exciting attributes about these wines?
In short, you might notice the subtle oak expression. Or that one can enjoy upon release, but can also let the wines age for several years. This is a hard balance to obtain. They can also pair with many foods, or can be enjoyed alone.
With which foods do you recommend this pairs?
Pork or duck with the Pinot. Halibut, oysters, chicken with the Chardonnay.
Is this wine better outdoors on a picnic or indoors for a dinner?
Anytime is a good time for Anaba (as long as the wine stays below 65 degrees). It really depends on your situation, but we know the wines are dynamic and can meet criteria for any number of occasions.
What’s next for Anaba Wines?
We are planning to plant Picpoul Blanc at our property, and we are working with three new vineyards throughout Sonoma to produce a number of Rhone varieties.
TasteTV WINE RATINGS
- 4.00 out of 5 Stars: 2017 Sonoma Coast Chardonnay
- 4.25 out of 5 Stars: 2017 Sonoma Coast Pinot Noir
Find them at www.anabawines.com
Photos courtesy of TasteTV, Rocco Ceselin, and Los Heffernans Photography
