Basignani touting its Chard, Lorenzino

The phone conversations yield plenty of story ideas and are a great way to break the ice, but the amount of information I want to pull into this blog will come only from the kind of exchange that I had in the last 24 hours with Griffen Taylor, the marketing director for Basignani Winery. Asked for tasting notes on a couple of wines they are pleased with this year, Taylor sent the following:

First the 2006 Chardonnay is one of the best Chards from us in years. A blend of two vineyards with complimenting characteristics, this wine manages to be both delicate and restrained (12.5% abv), while giving rich tropical fruit and a full mouth feel. French oak is used exclusively but only a few new barrels in the mix. This is a fantastic compliment to Maryland seafood.

Our blockbuster 2005 Lorenzino Reserve recently won a silver medal in the Los Angeles County Fair. It is a "Bordeaux blend" of 75% Cabernet Sauvignon, 20% Cabernet Franc, and 5% Merlot. We barrel select the very best of each of our vineyard lots to create this "Maryland First Growth." Although aged for two years in oak, first sip reveals youthful tannins and tar. Mid-palate yields tremendous fruit of plum and boysenberry. In the extremely long finish you'll find the oak, pencil lead, and more tannins that show its structure from beginning to end. Great with your sirloin or with aged cheese.