What a day!  It rained, it poured, but it didn’t deter loyal friends of Six Sigma Ranch from braving the elements to join our third annual release party on Saturday, June 4.  Mother Nature may have forced the party indoors but it’s hard to complain while enjoying good food and wine in the embrace of a cozy wine cave!

And oh my, there were lots of good things to tastes.  We celebrated the pre-release of winemaker Matt Hughes’ 2010 Sauvignon Blancs, refreshingly steely, grassy and more mineral-driven than previous vintages (which Hughes attributes to the fact that the 2010 growing season was the coldest on record since 1952).  The other pre-release was the winery’s 2008 Cuvee — it’s hard to summarize in a few words, but let’s just say that Matt thinks it’s our best one yet, with lots of black fruit and velvety tannins.

Caterer and Chef Mark Linback served up a grand variety of goodies to compliment the wines.  He put his expert touch on an enormous cheese tray with fruit, nuts, grilled vegetables and salumi.  Other favorites were tasty lamb meatballs (great with the Cuvee) and grilled squash with an herb spread wrapped around handmade breadsticks (delicious with the Sauv Blancs).  Guests also enjoyed Hog Island oysters on the half shell, which were shucked by yours truly (the briny oysters were another great match for the Sauv Blancs).

Further back in the cave, winemaker Matt took small groups through a vertical tasting of Cabernet Sauvignon, including a 2009 barrel sample.  The other vintages tasted were 2005, 2006 (current release), 2007, and 2008.  The 2009 barrel sample so impressed that there were whispers from some wanting to buy futures…

By the way, my name is Bob.  Bob Norris.  Friends call me Bob from Cobb.  I joined the Six Sigma Ranch team 2 years ago when I retired from teaching. Winery logistics is my thing, meaning if something needs to get from point A to point B, I’m your man.