$18 (retail) Wine Club pricing reflected in receipt
I met Four Fields Winemaker Chuck Mansfield at the Rhone Rangers tasting at Fort Mason (San Francisco) in late March. He was working a table with his father, Ron, who grows the grapes for his awarding winning grenache—it took gold at the 2013 San Francisco Chronicle Wine Competition. Pretty impressive when you learn that this is the first vintage of a wine he has made under his own label: Four fields in El Dorado County where Chuck was raised.
His full-time gig is with HKG Estates (formerly Hop Kiln in Sonoma), where is the winemaker. Again, pretty impressive for a young man who graduated from Cal Poly with a degree in wine and viticulture in 2006. He spent a semester in Australia and six months as an intern at E&J Gallo Winery before scoring the top winemaking job at HKG.
Winery Tasting Notes: “As the wine opens in the glass, aromas of cherry liqueur slowly reveal themselves from behind the upfront cinnamon and licorice bouquet. Flavors of rhubarb fill the mouth, as the wines acidity and spice become apparent. The wine finishes with subtle tannin. Perfect for pairing with bright tomato based pasta sauces or cured red meats.”
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