From 1974 to 1990, he was at the helm at Chateau St. Jean in Sonoma County, crafting wines that would lay the groundwork for decades of success at that establishment. Nearing the end of his tenure there, Dick and his wife Alis founded Arrowood Winery in 1986, making wines in a cozy setting in the foothills of Sonoma County.

They dedicated their time to producing wines that carried Dick Arrowood’s personal touch, soft textures, intense flavors, and supple finish. Each sip a mouthful; each glass a banquet.

Arrowood remained with that enterprise until June 2010 when he left the winemaking at his eponymous winery to Heidi von der Mehden and began another venture. This time, like the previous two, it is in Sonoma County and is called Amapola Creek, after the creek that runs through the property.

  The vineyards are on Mayacamas Mountains and are farmed organically by famed vineyard manager Phil Coturri. True to his roots, Arrowood specializes in Cabernet Sauvignon, a sumptuous wine that is hard to put down. But in a nod to his wife and constant partner, he’s created another bottling called Cuvée Alis, a blend of syrah and grenache. They also produce Zinfandel from the Monte Rosso vineyard, a site that has long been extolled by wine lovers for the depth and concentration of the wines it yields.

I haven’t tasted the Syrah, Zinfandel, or Cuvée Alis, but I recently had the opportunity to taste the Amapola Creek 2007 Cabernet Sauvignon. I have to say I wasn’t stunned – but that’s because I’ve come to expect so much from Dick Arrowood. And, once again, he has lived up to the Olympian standards he set when he first set foot in Sonoma County. Stunned, surprised? No. Infatuated? Yes.

Notes: Amapola Creek 2007 Cabernet Sauvignon ($70). Ebulliently fruity and forward, yet elegant and refined. Flavors tend toward black cherries and plums, with hints of tobacco and cassis. A vein of toast and roasted coffee bean threads through the palate, wrapped in velvety smooth textures.

Kenny’s latest batch of wines is another example of his consistent quality.  All of them come from fruit grown on a 100 acre hillside vineyard in Alexander Valley, which is covered with blue stones and serpentine boulders.  He bottles the wines at three quality levels.  The entry level Baby Blue is a blend of Cabernet Sauvignon and Franc, Syrah, Merlot, and Malbec.  It is truly a wine for everyone; a special occasion bottle for those on a budget or a daily drinker for the collector-types.  It has that soft richness to it that is commonly found in ultra-premium Napa Cabernets that have cellared for 10 or so years.

Kenny’s flagship Cabernets are good candidates for such cellaring.  The elegance of these complex and powerful reds needs time to emerge.  I brought the 2008 and 2009 to a dinner party full of wine-savvy friends and they were a big hit, though one person expressed regret that I was not able to bring vintages from earlier in the decade so that he could get a real sense of the wine’s potential.   I reminded him that with wine, good things come to those who wait.

We had reached Atlas Peak, the mountain but also the former name of a winery. Founded originally by a partnership between Marchese Piero Antinori, Bollinger, and Whitbread, Atlas Peak Winery was host to newly planted Italian varietals as well as the first ever Sangiovese Symposium in 1997.

The Italian grapes struggled to survive and, now, the new enterprise called Antica has returned to Napa Valley’s preeminent grapes: Chardonnay and Cabernet Sauvignon, though some Sangiovese is still vinified by winemaker Nate Weis on the property.

Antinori’s style shows through in the wines, the estate, and the layout of the vineyards, green lines of lush vines that cascade down the slopes from this aerie. Hidden from Napa’s busy commerce on Route 29 and surrounded by lazy hills and cultured vineyards, the landscape below us seemed snatched from a photographer’s rendering of the bucolic beauty of Tuscany. So it is no surprise that the wines should show elegance, respect for tradition, and bountiful flavors. 

The 2009 Chardonnay ($35) has scents of pear and apple, with luscious textures and layered flavors, interwoven with a racy thread of minerality. It would be a perfect pair for trout almondine. The 2008 Cabernet Sauvignon ($55) shows black cherry fruit and, while still a little closed, seems to be coming out of hibernation.

So most of us have huddled inside our homes where the air conditioner groans under loads that violate manufacturers’ specs and wait for deliverance. As the perceptibly cooler air wafts about and slowly curbs the rising body temperature, thoughts turn to red wine.

What else? I’ve always said that A/C was invented to make it possible to drink red wine in summertime.

It seemed like a perfect time to test the reports of a superior vintage coming from California in 2007. Vintage scores in the high-90s by many wine publications suggest that there’s much to look forward to.

But why wait for the next anniversary or the hoped-for kid’s scholarship? With temperatures holding steady at Underworld levels, we need to take care of ourselves – - now.

Souverain 2007 Cabernet Sauvignon (Alexander Valley, $17). Scents of wet earth and oak, black cherry, plums on nose, currants, black cherry, soft textures, full body.

Dry Creek Vineyard 2007 Cabernet Sauvignon (Dry Creek Valley, $25). First impression is tobacco smoke and oak, with deep long lasting dark fruit aromas and flavors.

Ferrari-Carano 2007 Cabernet Sauvignon (Alexander Valley, $30). Black cherry, cassis and plums on the nose, same impression on the palate, dense cherry flavors, intense, long finish.

Rodney Strong 2007 Cabernet Sauvignon Reserve (Alexander Valley, $45). Rich, dark fruit and licorice accents on the nose, followed by cranberry, plums, and cassis on the palate, with licorice and mint accents.

Sbragia Family Vineyards 2007 Cabernet Sauvignon Monte RossoVineyard (Sonoma Valley, $50). Black cherry, cola, and plums on nose and palate, soft approach, incredibly deep and textured, a magnificent wine.

Ferrari-Carano 2007 Tresor (Alexander Valley, $58). Rich vibrant aromas of dark fruit and earth notes, mocha and cassis dominates the flavor profile, layers of black cherry and boisenberry, soft silky finish.

Rodney Strong 2007 Rockaway Cabernet Sauvignon (Alexander Valley, $75). Brewed coffee aromas, with concentrated black cherry flavors, dense and chewy, soft tannins, hint of chocolate on finish.

Sbragia Family Vineyards 2007 Cabernet Sauvignon Rancho del Oso (Howell Mountain, Napa Valley, $75). Superb balance, richly textured dense and concentrated, reminiscent of black fruit, herbs, and subtle earth tones, this is a keeper.

Chateau St. Jean 2007 Cabernet Sauvignon Cinq Cepages (Sonoma County, $75). Packed with black plum and black cherry aromas, dense and chewy, black plum flavors accented by roasted coffee bean, slight hints of mocha on finish.

The high temperatures of summer do not offer a convenient time to enjoy the luscious – almost arrogant – flavors of Cabernet Sauvignon (although I have often maintained that proper enjoyment of red wine was the reason air conditioning was invented). So we wait for autumn and impatiently bide our time for – right now!

December seems a perfect time to peruse the shelves of Cabernet in the cellar and bring some to the table. The Wine Enthusiast Wine & Food Pairing Cookbook offers a perfect recipe to go with them: Slow-cooked rack of lamb with rosemary and thyme accents. The recipe brings out the best in the lamb while relying on herbs to steer the flavor profile away from the traditional lamb wine – Merlot – toward the more robust and full-bodied Cabernet.

In recent weeks, I’ve had the opportunity to taste a range of Cabernets for every budget. Here are some I’d recommend to go with this dish.

Beringer 2007 Private Reserve (Napa Valley, $115). This is clearly one of the great Cabernets from America, and possibly the world. In a style made popular by winemaker emeritus Ed Sbragia, current winemaker Laurie Hook has taken this iconic wine to new levels. Worth every penny.

Bianchi 2007 Cabernet Sauvignon (Paso Robles, $19). Deep sensuous aromas of earth, toast, and black fruit; soft textures, black cherry, plum, and raspberry, with a touch of cassis on finish.

Bodega Septima 2007 Cabernet Sauvignon (Argentina, $12). Soft and luscious textures, approachable black fruit flavors, soft finish.

Three Sticks 2006 Cabernet Sauvignon (Sonoma Valley, $n/a). Aromas of black coffee and chocolate, soft approach, flavors of black cherry, plums, and currant, with accents of tobacco leaf and mocha.

William Hill 2006 Cabernet Sauvignon (Napa Valley, $28). Notes of earth and smoke on black cherry flavors, subtle accents, soft tannins.

Mollydooker. Among the exhibitors is Brian Pasch, blogger at weloveshiraz.com and representative of Mollydooker Wines. The Weekly Wine Pick has already reviewed Mollydooker’s the Boxer, and I covered the Scooter Merlot. Today, I had the opportunity to be among the few people to get an early tasting of the 2009 vintage, which is exceptional. These are very big, high-alcohol wines that are well balanced, extra rich, and silky smooth. Enjoy them with your summer grillings. Today, a personal favorite was the Blue Eyed Boy Shiraz, which is bursting with fruit and richness. There will be more coverage of Mollydooker wines at the live logging session latter.

Canoe Ridge. Next, I tasted some of the local wine from Walla Walla. Presented by the winemaker, Ned Morris, Canoe Ridge wines are made in an old world style. He offered an Alsatian-styled dry Riesling, a Merlot and a Cabernet Sauvignon. My favorite was the Cabernet, which offers rich cedar and delivers big, showing Walla Walla’s greatness.

Lake Chelan AVA Wines. Washington State’s newest American Viticultural Area–Lake Chelan–also hosted a table with more than a dozen fantastic wines. This region is a bit cooler than others in Washington State, and its Northern-facing slopes offer climates to grow some cool-climate grapes like Pinot Noir and Riesling. The wines were so good that it was hard to pick just a few to highlight! Among the most interesting was a small-production Pinot Noir made by Judy Phelps of Hard Row to Hoe winery (see the website for story behind this title). It was full of smoky oak yet retained a rich fruity flavor. There were no vegetal or off notes on this one. It was delicious. It’s a home run, particularly given it is the first Pinot produced by this winery! Production is small for this yet-to-be released wine, but check the website to see if you can eventually get your hands on one.

The Chelan table also featured Vin du Lac wines, presented by the winemaker, Dreux Dillingham. Among their offerings is a perfect, fresh summer sipper–a dry and refreshing Riesling. Like the Hard to Hoe Pinot, it is grown on Northern-facing slopes, which are cooler, ensuring a crisp and refreshing quality. Vin Du Lac also had a fantastic red table, which is a blend of a number of grapes. It delivers big for a moderate price and is available around the nation. Keep an eye out for these Chelan AVA wines or search for them on wine-searcher or at winery websites.

Steak time, and the next two wines had gone into the decanter right before Scott and Shannon arrived with the steaks and a back-up bottle of 2004 Turley Duarte Vineyard, just in case. I received these bottles of Emblem Oso Vineyard and Emblem Rutherford from the marketing rep, who suggested the wines would be great for Father’s day as they were made by the father-son team of Michael Mondavi and Robert Mondavi, Jr. They were definitely great for the Friday night before Father’s day. I served the wines simultaneously for comparison sake, and I think we all agreed immediately that these wines shared far more differences than similarities. The 2006 Emblem Oso Vineyard was inviting and approachable, with loads of bright red cherries and vanilla. The soft tannins provided a flexible structure that matched perfectly with both the steak and the cheesy potato gratin we were eating. The 2006 Emblem Rutherford was a much taller order. The deep dark fruit in this wine’s nose warned me that this wine was way too young to be opened now. It is dark, chewy and firm with a backbone crafted by fruit that is distinctly Rutherford style. While the Oso Vineyard was open to all senses, the Rutherford was still zipped up even after an hour in the decanter. Both wines were big, maybe even bigger than the sub-$50 price tag suggests. The Oso is ready now, and the Rutherford will pay dividends in 5-10 years.

Winemaker Aaron Pott notes:  ”This seductive rosé of Merlot, Cabernet Sauvignon, and Cabernet Franc exhibits a youthful, pink color.   On the nose, cherry and red currant aromas complement enticing notes of strawberry, peach, and pear.  The 2009 Arriviste displays a mid-palate that is rich and creamy and carries a bright acidity on to the lingering strawberry finish…”

The Balboa Bay Resort is the only waterfront resort in Newport Beach, featuring 160 guest rooms and award-winning fine dining.  The First Cabin Restaurant won Wine Spectator’s “Best of Award of Excellence” in 2009.

Not surprisingly, one of the state’s first wineries—the Williamsburg Winery–produces some of the state’s most exciting wines. The winery produces top quality because its founder, Patrick Duffeler, invests in top talent. In 2002, he brought on Napa Valley winemaker Mathew Meyer, whose credentials include studying oenology and viticulture school at the University of California-Davis. Meyers launched his career at Grgich Hills winery—the winery started by Napa pioneer winemaker Mike Grgich, who made the Chardonnay that shook the world when it won at the 1976 tasting of Paris.

Meyers then went on to make award winning wines at Heitz Cellar, which makes some exclusive wines near St. Helena in Napa Valley. Among them is the Martha’s Vineyard Cabernet Sauvignon, which is a highly regarded premium Napa wine. In 1999, the Wine Spectator selected the 1974 vintage to be it as one of the Top 12 wines of the 20th Century.

Not surprisingly, the Williamsburg winery has been making some award winning wines on Meyer’s clock. Among them are awards from prestigious UK-based Decanter magazine, which dubbed the winery’s he 2006 Acte Chardonnay as among the “world’s best wines.” That is pretty substantial praise for one of Virginia’s humble wines! This wine region surely have come a long way. And this wine retails on the Winery website for just $16. Who says Virginia’s quality wines are not affordable?

So start tasting them. Meyer recently gave me a tasting of some his wonderful wines at the winery, and all were quite impressive! Among them were:

The Willamsburg Reserve Chardonnay, 2006. This wine is made fermented and aged in French oak and undergoes malolactic fermentation, resulting a wine with toasty and creamy qualities. The winery recommends serving it with “grilled swordfish, steak, grilled prawns, pheasant, and ‘duck a l‘orange.’” If you serve it with steak, make sure you include a nice creamy béarnaise sauce! Decanter awarded this wine as “commended” in 2009. It retails for just $24 a bottle on the winery website online.

Sir Samuel Argall Dry Riesling, 2007. The grapes from this wine come from all the way from Washington State, where Riesling thrives. As a result, it cannot be sold in inter-state commerce because of unfortunate wine regulations. But if you are lucky enough to see it at the retail level in Virginia or if you make you way to the winery, grab one—or more—bottles. This is a light, crisp dry wine with a lemony profile. It’s the perfect match for a light fish dish with lemon or something oily like fried chicken as it will cleanse the palate between bites. It’s a refreshing picnic or summer sipping wine. And it retails for just $10.50 a bottle.

Gabriel Archer Reserve, 2005. This Bordeaux (Cabernet Sauvignon, Merlot, and Cabernet Franc) blend combines only select wines each year from the best barrels of the vintage. It is only made in the better vintage years, ensuring it always meets a certain standard of quality. Like the other reds, it was rich with good acidity, and soft and smooth tannins. Decanter gave the 2006 Gabriel Archer Reserve a bronze metal, and gave the 2005 a “commended” award. It retails for $32 on the winery’s website.

The Virginia Trianon. This wine is the Winery’s Cabernet Franc, a grape that is doing quite well in Virginia. It has nice acidity and soft tannins, with red fruit flavors (cherry and raspberry). It retails for $32 a bottle.

Adagio, 2007. Last but not least was the Adagio, the winery’s most premium wine, carrying a price tag of $65. It is a rich blend of 40 percent Petite Verdot, 40 percent Merlot, and 20 percent Cabernet Franc. The Winery describes it as: “An initial hint of black cherries progresses into more mature dark fruits such as figs and dates. Mixed in with the fruit is a lovely note of fresh cocoa, along with a bit of soy and eucalyptus. Earthiness and minerality blend agreeably with the fruit.”

You can look for these around town, in Virginia wine shops, or shop online at the winery’s website. Another option is to drive a couple hours to the winery and enjoy them there!

Like me, they had the delight of visiting the winery. The Artesa facility itself is a sight to see, one of Napa’s most unique. Indeed, it is almost all located underground with a grass roof. The ultra modern interior includes original artwork of the artist in residence, and the tasting room staff and tour guides are unpretentious and friendly.

Artesa stands for “craftsman,” which is appropriate for a winery that crafts its wine with great care under the leadership of their winemaker, Mark Beringer. Artesa achieves a different, softer style because they do not crush any red grapes (they do crush white grapes releasing juice to be fermented without skins). They leave red wine grapes to begin fermentation inside the skins, which break open on their own and release juice. When making red wines most winemakers gently crush the grapes to release the juice. Crushing is perfectly fine and makes wonderful wines, but just a different style.

Aresta’s no-crush approach makes wines that are softer and fruitier because fewer bitter flavors from skins and seeds are released into the wines. Their wines are rich and velvety with a softer style than many “big” Napa Valley reds, yet they are still wonderfully flavorful and complex.

Artesa’s Pinot Noir and Chardonnay are grown in its Napa Valley Carneros-based winery, while some of the other red grapes are grown in warmer areas in Sonoma and Napa. Carneros has a surprisingly cooler climate than the rest of Napa. At a visit during one of the hottest  weeks this summer (while it was well over 100 degrees just an hour away in Sacramento), Carneros was down-right chilly by comparison, with cool breezes coming off the San Pablo Bay. Meanwhile, that week, unbearably hot weather plagued Pinot Noir grapes at Oregon vineyards, which are considered some of the best sites for Pinot Noir in the country because their usually cooler climate. Carneros is indeed a particularly unique place. In addition to cool breezes fog blankets vineyards in the morning, keeping grapes cool before it is burned off by bright sunlight. These factors produce good ripening of grapes with a relatively long-hang time on the vine.  They can then develop complex, fruity flavors and sugar, while maintaining enough acid to make balanced wines.

Not surprisingly, Artesa produces fantastic Pinot Noir wines, at all price points. Their value-priced Pinot Noir has a delicate profile–as Pinot Noir should–but it is still packed with fruit flavors and spice with complexity. You can get the 2006 Pinot Noir Carneros for $20-$25.

Artesa Chardonnay is a particularly nice, balanced wine, in contrast to other California Chardonnay wines that some say receive excessive oak or other treatments. Fifty percent of the wine is fermented in oak barrels, is aged with the yeast (aged “on its lees”), and receives malolactic fermentation. The other half is fermented in stainless steel and does not undergo malolactic fermentation. In addition, the French oak barrels are 34 percent new (which extracts more intense flavor) and 66 percent used (which exacts subtle if any flavor). French oak imparts flavors that are less intense than American oak, which is commonly used in California Chardonnay.

Also worth hunting down are Artesa Cabernet Sauvignon and Merlot wines. If you visit you can taste some of them at the winery in Carneros, but the grapes are sourced from their vineyards in warmer areas—one in Napa’s Atlas Peak area and the other in Alexander Valley in Sonoma. These reds offer opulently rich and velvety flavor and texture with deep, dark fruit flavors. Try the 2004 Cabernet Sauvignon Napa/Sonoma made with 55 percent Napa grapes and 45 percent Sonoma-sourced grapes.  It is aged in French oak barrels for 24 months. It is available for $20-$25.  Total Wine has a Napa Valley only Cabernet for $29.99, worth trying.

If you have a bigger budget and are willing to do mail order, Aresta’s single vineyard and limited release wines are nothing short of fantastic. Artesa also markets wines under the label of Ridgeline, which are quite delicious. I recently mail-ordered from the winery half a case to enjoy this summer. You might also locate some on on Wine Searcher. Check out the others available on their website.