2006 RABID RED
The fullness and intensity of the 2006 Rabid Red is attributable to the fact that over half of the blend is made from the dark-colored, full-flavored Petite Sirah grape (55.5%). Forty-seven percent is from the Lodi area, and is softer and more immediately fruity than the 8.5% of inky, large-scale wine from the Ukiah area of Mendocino County.
The lion share of the balance consists of Bordeaux varieties: a stylish, cassis-and-tobacco Cabernet from the east side of the Napa Valley (5%), a denser, jammier Cabernet from the Sonoma County hills west of Calistoga (21.5%), and a more supple, spicy Merlot from Monterey County (14%). The remaining 4% is a minerally, aromatic Zinfandel from Amador County, which adds a nice raspberry and leather high note to the blend.
The Sonoma and Napa Cabernets, as well as the Mendocino Petite Sirah, saw a full 14 months of oak, 40% French/60% American. The Monterey Merlot saw 8 months of exclusively American oak, while the Amador County Zinfandel saw 10 months. The large component of Lodi Petite Sirah was split: To preserve its ripe, grapey fruit, about 42% of it saw no oak whatsoever; the other 58% saw a little more than 6 months on American oak.
The blend was made in April of 2008 and bottled, unfined, in June of that year.
Alc: 13.8% by vol. TA: 0.56 g/100ml pH: 3.42
Tuesday, October 20, 2009
Monday, August 17, 2009
Four score and seven months ago Rabid Red was born

Four score and seven months ago, Tony Cartlidge was eating lunch with our biggest distributor at the Grey Dog Cafe in Greenwich Village in New York and a conversation came up about how we were searching for a new label for a new blend wine Maker Paul Moser was working on. Tony turned his vision towards a more interesting label and he noticed a nearby painting on the wall of the cafe. "How about something like this?" That painting is currently hanging in our tasting room after being purchased by Tony.
Tony contacted the artist (Jack Delaney) and met with him to discuss using the image as a wine label. While meeting with old Irishman, Tony asked Jack if this was a self-portrait. Without saying anything, Delaney flipped through his notebook to a page with the sketch of the dog, spun the notebook around and slid it towards Tony, where Tony then saw the words under the sketch..."self portrait." The eyes on the dog are in fact the human eyes belonging to Jack Delaney.
The name Rabid is intended to embody the "fanatical passion" for great wine. The blend changes from year to year. For example, the previous vintage had 13 varietals composing the blend, but the current vintage is simply 4: primarily Cabernet Sauvignon and Petite Sirah, then rounded out with Merlot and Syrah.
That's it in a nutshell. I've decided to leave out the part about the angry villagers with torches battling against hordes of pillaging Norsemen as it's really not germane to the story.
Be on the look out for the release of the 2006 Rabid Red.
Thursday, June 25, 2009
Rabid Red Tasting Notes
Rabid \ ’rab-id \ adj: extremely zealous, or enthusiastic;
fanatical: rabid about great wine.
Red \ ‘red \ n: a passionate color derived during fermentation
from the natural pigment in the skins of dark-colored grapes.
The Blend:
(42%) and Cabernet Sauvignon (43%), with Merlot (8%) and Syrah (7%)
in supporting roles. We have relied on some of the best growing regions
for each variety, i.e., Mendocino, Lodi and Paso Robles for Petite Sirah;
Mendocino, Sonoma, and Paso Robles for Cabernet; Lake County and
Paso Robles for Syrah; and Monterey County for Merlot.
All nine of the component lots were fermented separately in stainless
steel. All of the Cabernet Sauvignon and Merlot were American oak-aged
for an average of 9 months; the Paso Robles and Mendocino Petite Sirahs
saw slightly more oak (average of 10 months), while the Lodi fraction
saw no oak at all. The Syrah components also saw no oak.
The 2005 wine displays a dark ruby color, with loads of rich, grapey,
raspberry and cherry fruit underscored by mocha tones and spicy oak.
Texturally the wine is dense and full-bodied; its baked red fruit and
cherry-pie character make it perfect for near term drinking. Very versatile
at the dinner table, it pairs extremely well with almost any roasted or
grilled meats, coq au vin and other hearty stews, as well as with polentas
and meat-based risottos.
fanatical: rabid about great wine.
Red \ ‘red \ n: a passionate color derived during fermentation
from the natural pigment in the skins of dark-colored grapes.
The Blend:
- 42% Petite Sirah
- 43% Cabernet Sauvignon
- 8% Merlot
- 7% Syrah
(42%) and Cabernet Sauvignon (43%), with Merlot (8%) and Syrah (7%)
in supporting roles. We have relied on some of the best growing regions
for each variety, i.e., Mendocino, Lodi and Paso Robles for Petite Sirah;
Mendocino, Sonoma, and Paso Robles for Cabernet; Lake County and
Paso Robles for Syrah; and Monterey County for Merlot.
All nine of the component lots were fermented separately in stainless
steel. All of the Cabernet Sauvignon and Merlot were American oak-aged
for an average of 9 months; the Paso Robles and Mendocino Petite Sirahs
saw slightly more oak (average of 10 months), while the Lodi fraction
saw no oak at all. The Syrah components also saw no oak.
The 2005 wine displays a dark ruby color, with loads of rich, grapey,
raspberry and cherry fruit underscored by mocha tones and spicy oak.
Texturally the wine is dense and full-bodied; its baked red fruit and
cherry-pie character make it perfect for near term drinking. Very versatile
at the dinner table, it pairs extremely well with almost any roasted or
grilled meats, coq au vin and other hearty stews, as well as with polentas
and meat-based risottos.
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