For the month of November we wanted to feature a wine that is friendly enough to pair with food but also drinkable on its own.
We are also excited because this winemaker, Rory Williams, is a graduate of Annapolis’ very own St. Johns College. Rory Williams is also the son of John Williams, founder of Napa Valley’s Iconic winery Frog’s Leap. Rory is a “hands off” winemaker. Everything is organically, dry farmed (no irrigation), and fermented using native yeast (never inoculated).
“I grew up in a wine family, with my family having started and continuing to run Frog’s Leap and Tres Sabores wineries in Napa’s Rutherford AVA. Both wineries grow their grapes organically and dry farm their vines, the practice of which requires a hybrid of respect for tradition and creative endeavor. This synthesis carries over to winemaking, where I have been taught that the highest art of winemaking consists of a creative evolution of the aroma, taste, and feel of a place, which can only occur if one has eyes both on the past and the future.”
2013 Calder Wine Company, Charbono
Napa Valley, California
“Bright and elegant, the 2013 Charbono is an excellent example of what makes this rare, heritage grape so intriguing to me: it has a rich, focused density on the palate that is achieved through aromatic intensity and balancing acidity, rather than high alcohol and overripe flavors. Rich red and black fruits, wet earth, mint, and kirsch aromas all play their part. “