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Mission Codename: R.T.W, P.D.Q

Operative: Agent Red

Objective: Infiltrate Vin Roc Wine Caves, raid their cellar, and secure all remaining cases of their limited-production stunner, the 2006 R.T.W.

Mission Status: Accomplished!

Current Winery: Enjoie (Vin Roc Wine Caves)

Wine Subject: 2006 Enjoie R.T.W. Red Table Wine

Winemaker:Michael G. Parmenter

Backgrounder: Our Operatives are crazy about Bordeaux style red blends. We have not featured a great California blend here recently, and demand from our thirsty our Operatives has been on the rise. For today’s wine, we sent Agent Red to Enjoie, who he credits with creating one of his all time favorite wines, to visit with winemaker, Michael G. Parmenter, and put his very limited R.T.W. to the test. Michael’s R.T.W. was created, originally, as a private wine to share with friends and family at informal gartherings. The wine was so fantastic, that Michael was convinced to create a very small amout for sale, only at the winery.

Agent Red went rather bonkers for the wine and you can read his mission report and tasting notes below

Wine Spies Tasting Profile:

Look – A stunningly beautiful ruby red, with a slightly darker heart of pure garnet. When swirled, this wine shows a springy surface that keeps on spinning. When the wine settles, skinny legs are slow to emerge, but then gradually make their way down the glass

Smell – Balanced beautifully between bright and fruity, and dark and dusky, the wine exudes a sensual aromatic cornucopia that makes me want to inhale it aromas over and over again. With lush bright fruits of Bing cherry, cassis, cranberry and raspberry, and darker aromatics of black cherry, blackberry, cigar box, soft spice and a subtle hint of burnt sugared cedar. That last one being an odd one, I know, but the effect is clearly present and very pleasing

Feel – Initially round and velvety, the wine becomes slightly grippy at the top of the palate and inside the lips and cheeks as supple tannins coat the mouth

Taste – Rich, bright and softly smoky, this wine show off its beautiful fruit as led by dark mixed berries, dark cherry juice, cassis and ripe plum. These are followed by dusky sweetwoods, subtle burnt caramel, soft spice and a hint of soft flinty minerals

Finish – Long and brightly clean with a slight dryness, this wine’s fruit and spice linger for a very long time, eventually making the mouth water – reminding you to take another delicious sip

Conclusion – This is another stellar wine from Michael Parmenter, and sheer testament to his talent as winemaker and grower. This is a very exciting wine and our presenting it here for you today is a bittersweet afair. Why? Once we sell out of the wine today, it will be gone forever. I have forbade my fellow agents from purchasing of the wine for themselves, so that you, our loyal Operative might have a chance to pick some up. In consideration of others, please limit your purchase to 6 bottles or less. There is so little of it, and I would like as many people as possible to have a chance to enjoy it.

This wine is delicious from end to end, delivering a fun and easy-drinking experience with just the right amount of complexity and stoic character. This is a real blend-lover’s wine that pairs easily with most anything you could care to throw its way. Its bright acidity make it very food friendly. I really enjoy sipping it on its own. Over and over again!

Do not miss out on this very special wine.

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Michael Parmenter

DATE OF BIRTH: 3/28/49

PLACE OF BIRTH: Kansas City, MO

WINE EDUCATION: Napa Valley College

CALIFORNIA WINE JOB BRIEF: VinRoc

WINEMAKING PHILOSOPHY: Make the best wine I possibly can.

SIGNATURE VARIETAL: Cabernet Sauvignon

CAREER HIGHLIGHT: Having my cab picked as one of the 10 best at last year’s Auction Napa Valley Barrel Auction

WINEMAKER QUOTE: “Less is more”
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WINEMAKER INTERVIEW

AGENT RED: Greetings, Michael. We are thrilled to be showing your RTW today. We are super impressed with the wine. Our only heartbreak is that there is so little of it available!

MICHAEL PARMENTER: Don’t despair, Red, the next vintage will be a little bigger! Isn’t it a great wine?!

RED: Truly. Tell me, Michael, was there a specific experience in your life that inspired your love of wine?

MICHAEL: My first real experience with wine came from an Italian family that were close friends. They had a big extended family that would get together every weekend. they drank red wine with every meal. They were a very loving and giving family, and I think I associated this with wine.

RED: And where did you learn the most about winemaking?

MICHAEL: I learned all of the basics at Napa Valley College. They have a wonderful hands-on program.

RED: What is your winemaking style or philosophy?

MICHAEL: Less is more. I try to keep it simple, and not over manipulate the winemaking process.

RED: What wine or winemaker has most influenced your winemaking style?

MICHAEL: I really love Bordeaux. Though I make a win e that is more a California style, regarding ripeness and alcohol, I try not to stray to far.

RED: How long have you been making wine?

MICHAEL: 2004 was my first vintage.

RED: Who do you make wine for?

MICHAEL: Definitely for my wife and myself.

RED: Tell me, what makes the Atlas Peak so special?

MICHAEL: Atlas Peak where we are located is a very unique micro climate. Our vineyard is at 1600 ft elevation. We are above the fog line. We have longer days of sunlight, but cool off more at night. The soil is volcanic.

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

MICHAEL: Learn the basics by doing.

RED: What is occupying your time at the winery these days?

MICHAEL: Our RTW program has really taken off. We are looking to expanding this.

RED: Please tell me a little bit about the wine we are featuring today

MICHAEL: RTW, came by way of our signature wine, VinRoc Wine Caves Cabernet Sauvignon. I grow all of my own cab but was buying a few tons of blenders to have in my back pocket to blend if needed. Our VinRoc required less blending ( in fact the last 3 vintages have been 100% cab) so I was left with several barrels of wonderful wine that didn’t go into the master blend. I found that if I blended back some of my cab I came up with a terrific wine that was more approachable early than our big cab. The first year we bottled it just for our friends and ourselves and simple called it our RTW ( red table wine or really terrific wine) Well it turned out to be a hit and as I said we are expanding the program.

RED: What is your favorite pairing with today’s wine?

MICHAEL: I love pairing with cheeses. In fact it is one of the features of our tasting tours. We offer our guest several cheeses to compare with our wines. My favorite with the RTW is Raclette or Petit Basque.

RED: Please share one thing about yourself that few people know

MICHAEL: I don’t know…I think I am an open book

RED:What is your favorite ‘everyday’ or table wine?

MICHAEL: Either my RTW, or our Enjoie Dry Rose

RED: I am a huge fan of both wines, Michael. How would you recommend that people approach your wines, or wine in general?

MICHAEL: Wine is to enjoy not be snobbish about

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

MICHAEL: Chevel Blanc

RED: What is the one question that I should have asked you, and what is your answer to that question?

MICHAEL: Q: Is it true you handle most o f the winery operation yourself? A: Yes, that is why I have been called a “throw-back”.

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

MICHAEL:Thank you, Agent Red