Category Archives: Wine Tasting

2013 Rhone Rangers Grand Tasting- The Best of Rhone Rosés

Posted on by
2

I attended, as media guest, the 16th annual “Celebration of American Rhone Wines” in San Francisco, at Fort Mason Center last weekend.  Rhone Rangers is a not-for-profit organization dedicated to promoting the Rhone varietal wines produced in the U.S.

The two-day event featured a Winemaker Dinner on Friday catered by The Girl and The Fig. The dinner also featured the presentation of a Lifetime Achievement Award to Randall Grahm, the “Original Rhone Deranger”,and founder of Bonny Doon Vineyard.  On Saturday was the Grand Tasting and Seminars.  The Grand Tasting was a  great opportunity to taste about 500 of the best American Rhone wines from close to 100 Rhone Rangers member wineries (For a list of participating wineries-click here).

RR Fort Mason Shot

If there ever was a time the vinous cliché “So many wines, so little time” is true, it’s at a huge event like this. After my experience at last years Rhone Rangers SF Tasting, I wanted to narrow my focus a bit.  I decided to limit my tasting to Rosé!

I adore Rosé, and those made from Rhone grape varieties are my favorite! Besides it would give me a chance to get an early start on the first Rosé from the fabulous 2012 vintage.  When I looked at the mostly excellent event program, there were 30 wineries listed under “Rosé”.

Well the early start turned out to be a mixed bag. That’s because a few wineries who’d intended to have their Rosé ready, decided they weren’t ready for primetime.  Likewise,  a couple of my perennial favorite Rosé producers Bonny Doon, and Quivira, Rosé was not yet bottled ( one producer shared with me that they’d bottled their wine two days before the event, and another pour his Rosé from a sample bottle). I think the unofficial start of Rosé season is April.  Nonetheless I tasted some great wines and if the quality of the wines I tasted is any indication, 2012 should be a great season for Rosé!

On to the wines I sniffed, sipped and  (mostly) spit!

2012-04-24-RoseWines

The many shades of Rosé…Photo Credit: goo.gl/iKJXT

My recommendations and complete tasting notes follow (in alphabetic order within each category):

Highly Recommend (90+ pts)

Rhone Rangers Grand Tasting: Best of the Rhone Rosés

Sebastian Donoso; Winemaker for Campovida

  • 2012 Campovida Grenache Trails End - California, North Coast, Mendocino County - Coral color with lifted red fruit, citrus, spice and rose petal aromas. On the palate, it’s light-bodied, dry and fresh with cherry, raspberry, melon, citrus and spice flavors. Long finish (91 pts.) – $34
  • 2012 Curtis Heritage Rosé - California, Central Coast, Santa Barbara County - Light pink color with pretty cherry, sweet citrus, and hint of floral aromas. On the palate, it’s medium-bodied and dry with medium acidity. It shows slightly tart raspberry, citrus, mineral and spice flavors. Medium plus finish. Blend of Grenache, Syrah, Mourvedre, and Cinsault (90 pts.) – $23
  • 2012 Lagier Meredith Syrah Rosé - California, Napa Valley, Mt. Veeder
    Medium pink color with intriguing, aromatic red berry, violet, and spice aromas. On the palate, it between dry and off-dry, and medium-bodied with great acidity. It shows black cherry, black raspberry, and cantaloupe flavors. Long finish. Blend of Syrah, Zinfandel and Mondeuse. (92 pts.) – $20
  • 2012 L’Aventure Estate Rosé - California, Central Coast, Paso Robles
    Salmon color with aromatic raspberry, citrus, melon, and mineral aromas. On the palate, it’s medium-bodied, dry, and fresh with a great mouth feel. It shows raspberry, tangerine, melon flavors underscored with an appealing mineral undertone. Long finish. (92 pts.) – $25
margerum rose

Doug Margerum of Margerum Wine Company

  • 2012 Margerum Grenache Riviera - California, Central Coast, Santa Barbara County - Salmon pink color with appealing aromatic red berry, melon, and stone fruit aromas. On the palate, it’s light-bodied, fresh, and elegant with raspberry, strawberry, melon and spice flavors. Long finish. (91 pts.) – $18
  • 2012 Tablas Creek Dianthus - California, Central Coast, Paso Robles
    Cranberry red color with tight red fruit, and dried rose aromas. On the palate, it’s medium-bodied, and dry with wonderful acidity, and cherry, red plum, and spiced watermelon, and mineral flavors. Medium-long finish. Blend of 60% Mourvedre, 25% Grenache, 15% Counoise (90 pts.) – $27
  • 2012 Tablas Creek Patelin de Tablas - California, Central Coast, Paso Robles - Pink color with enticing strawberry, stone-fruit,and spice aromas. On the palate, it medium-bodied, fresh and smooth with a great mouthfeel. It’s dry on entry, but closer to off-dry on the back palate with strawberry, watermelon, spice and mineral flavors. Medium + finish. Blend of 75% Grenache, 20% Mourvedre, 5% Counoise (90 pts.) – $20

Recommended (86-89pts)

  • 2012 Acquiesce Grenache Rosé - California, Central Valley, Lodi
    Light red color with ripe cherry, floral and mineral aromas. On the palate, it’s medium-bodied, and off-dry with medium acidity. It shows ripe cherry, strawberry, and spice flavors. Medium-long finish. (88 pts.) - $18
  • 2012 Anaba Sonoma Valley - California, Sonoma County, Sonoma Valley - Medium pink color with dark red fruit, spice and a hint of floral aromas. On the palate, it’s light-medium-bodied with Medium plus acidity. It shows tart cherry, red currant and spice flavors. Medium finish. Blend of 56% Grenache and 44% Syrah (87 pts.) - $22
  • 2011 Bella Grace - California, Sierra Foothills, Amador County
    Pink color with aromatic cherry, strawberry and a bit of floral aromas. On the palate, it’s medium-bodied, off-dry and smooth with medium-acidity. It shows cherry, strawberry, spice and vanilla flavors. Medium-long finish. 60% Grenache, 40% Mourvedre (89 pts.) - $22
  • 2012 Broken Earth Diablo Rosado - California, Central Coast, Paso Robles
    Medium pink color with aromatic cherry, raspberry, and floral aromas. On the palate, it’s between between dry and off-dry for me with medium acidity, and delightfully intense strawberry, cherry, and spice flavors. Medium finish. Blend of 80% Syrah and 20% that was co-fermented (89 pts.) - $18
  • 2011 Cline Cellars Mourvedre Rosé - California, San Francisco Bay, Contra Costa County - Deep pink color with cherry, and strawberry aromas. On the palate, it is medium-bodied, and dry with medium(-) acidity. It shows easy cherry, and strawberry flavors. Short medium finish. Nice value (86 pts.) - $12
  • 2012 David Girard Vineyards El Dorado - California, Sierra Foothills, El Dorado - Light pink color with spiced cherry and raspberry aromas. On the palate it’s light-bodied with medium(-) acidity. It shows strawberry, raspberry, mineral and a kiss of citrus flavors. Medium finish (86 pts.) – $22
  • 2012 Hagafen Rosé of Syrah Don Ernesto - California, Napa Valley
    Strawberry red color with earthy dark red fruits, and a hint of stone fruit aromas. On the palate, it’s medium-bodied, and dry with medium(-) acidity. It shows dark cherry and red current flavors. Medium finish (87 pts.) – $18
  • 2012 Halter Ranch Grenache/Syrah/Mourvedere Halter Ranch Vineyard – West Side - California, Central Coast, Paso Robles - Deep pink color with melon, red fruit and spice aromas. On the palate, it’s medium-bodied and dry with wonderful acidity. It shows cherry, melon, mineral and spice flavors. Medium-long finish. Blend of Grenache, Syrah, Mourvedre, and Picpoul (89 pts.) – $18
  • 2012 Holly’s Hill Grenache Rosé - California, Sierra Foothills, El Dorado County - Pink color with cherry, and spice aromas. On the palate, it’s medium-bodied, and dry with medium acidity. It shows cherry, pomegranate, and spice flavors. Medium finish. (87 pts.) – $18
  • 2012 Meyer Family Syrah - California, North Coast, Yorkville Highlands
    Pinkish red color with faint cherry, and raspberry fruit aromas. On the palate, it’s dry, medium-bodied with medium(-) acidity. It shows raspberry, tart cherry, and orange rind flavors. Medium+ finish (86 pts.) – $18
  • 2010 Paradise View Rosé Soleil - California, Sonoma County, Sonoma Coast - Pink color with strawberry, cherry, and melon aromas. On the palate, it’s between light and medium-bodied, dry, and fresh with cherry, cantalouple, and watermelon flavors. Medium finish. (88 pts.) – $24
  • 2012 Peterson Vin Gris Donna Bella Bradford Mountain Vineyard - California, Sonoma County, Dry Creek Valley - Vibrant light red color with raspberry, cherry, and a kiss of melon aromas . On the palate, it’s between light and medium-bodied with raspberry, cherry, melon and spice flavors. Blend of Grenache, Syrah and Carignane (88 pts.) – $16
  • 2012 Peterson Rosé Bradford Mountain Vineyard - California, Sonoma County, Dry Creek Valley - Salmon pink color with wild strawberry, cherry and a hint of citrus aromas. On the palate it’s light-medium bodied with strawberry, cherry, mineral flavors. Medium finish. Blend of Grenache, Zinfandel and Petite Sirah. (88 pts.) – $21
  • 2012 Qupé Grenache Sawyer Lindquist Vineyard - California, Central Coast, Edna Valley - Light salmon pink color with strawberry, watermelon, mineral and a hint of stone fruit aromas. On the palate, it’s dry, fresh and medium-bodied with tart strawberry, cherry, watermelon and spice flavors. Medium+ finish. (88 pts.) – $22
  • 2012 Tercero Mourvedre Rosé - California, Central Coast, Santa Barbara County - Slightly cloudy darkish pink color with slightly earthy, dark fruit, and spice aromas. On the palate, it’s medium-bodied, fresh and dry with an ample mouth feel. It shows vibrant black cherry, plum and spice flavors (unlabeled sample from bottle) Looking forward to the finished version! (89 pts.) - $18
  • 2012 Unti Vineyards Rosé - USA, California, Sonoma County, Dry Creek Valley
    Pretty salmon pink color with raspberry, citrus peel and spice aromas. On the palate, it’s between light and medium-bodied, dry,fresh, and slightly tart with raspberry, watermelon, spice, and a kiss of citrus flavors. Long finish (89 pts.) – $22
  • 2010 Venteux Vineyards Mourvedre - California, Central Coast, Paso Robles - Light crimson color with earthy dark red fruit and anise aromas. On the palate, it between light and medium-bodied, dry with good acidity, and ripe strawberry, dark cherry, and spice flavors. Medium + finish. (88 pts.) – $28
  • 2012 Viña Robles Roseum Huerhuero - California, Central Coast, Paso Robles - Coral color with cherry, pomegranate, and a touch of brown sugar aromas. On the palate, it’s medium-full bodied with medium plus acidity, and a smooth mouth feel. It shows cherry, pomegrante and a kiss of spice aromas. Medium long finish. 100% Syrah (89 pts.) – $13
  • 2012 Zaca Mesa Z Gris - California, Central Coast, Santa Ynez Valley
    Light pink color with raspberry, tangerine, watermelon, and mineral aromas. On the palate, it’s between light and medium-bodied, dry and fresh with raspberry, melon, tangerine, and a bit of mineral flavors. Medium finish. (87 pts.) – $16

Other

  • 2012 Clos Saron Tickled Pink - California, Sierra Foothills
    Salmon pink color with faint red fruit aromas. On the palate, it’s light-bodied, and dry and tart with medium (-) acidity. It shows tart cherry. Short finish. Blend of 50% Syrah/50% Tempranillo (85 pts.) - $25
  • 2012 Pomar Junction Vineyard Syrah Rosé - California, Central Coast, Paso Robles - Pink color with cherry and mineral aromas. On the palate it’s medium-bodied with medium acidity cherry, pomegrante, and spice flavors. Medium finish (85 pts.) – $18

Taster’s Choice

After tasting through the 28 Rosés from the wineries listed event program guide, it was time for “Taster’s Choice”…Yup..it’s just what it should like.  I’m off “the clock”, and on to whatever I strikes my fancy.  After all this is gathering of the best Rhone wines America has to offer, and I wasn’t about to leave without tasting some white and red wines too!  I didn’t have as much time as I’d like, but the following wines stood out for me…

  • 2011 Two Shepherds Grenache Blanc Saarloos Vineyard - California, Central Coast, Santa Ynez Valley - Pale golden color with aromatic stone-fruit, mineral, and spiced honey aromas. On the palate, it’s approaching medium-bodied, crisp and dry with white peach, pear, mineral and a bit of citrus flavors. Medium-long finish. (91 pts.) – $24
Rhone Rangers Grand Tasting: Best of the Rhone Rosés

2009 Tercero Watch Hill Grenache

  • 2010 Lagier Meredith Syrah - California, Napa Valley, Mt. Veeder
    Deep garnet color with lifted mixed black and blue fruits, pepper, and dried herb aromas. On the palate, it’s ample, fresh, well-balanced and elegant with blackberry, blueberry, and spice flavors. Long finish.(92 pts.) – $48
  • 2010 Tablas Creek Esprit de Beaucastel - USA, California, Central Coast, Paso Robles - Carmine color with black raspberry, plum, smoked meat, and pepper aromas. On the palate, it’s ample with an intense supple mouthfeel. It shows black raspberry, plum, and a kiss of bittersweet chocolate flavors. Long finish. Blend of 45% Mourvedre, 30% Grenache, 21% Syrah, 4% Counoise (92 pts.) – $55
  • 2009 Tercero Grenache Watch Hill Vineyard - California, Central Coast, Santa Barbara County - Garnet color with beautifully aromatic mixed berry, and spice aromas. On the palate, it’s medium/full-bodied, fresh, focused with fruity, but not jammy, cherry, raspberry, strawberry, and spice flavors. Long finish. (91 pts.)

You can’t come to an event like this and not have some food (albeit in my case, after, a few hours of wine tasting).  I had a little snacky-snack from The Girl and The Fig which was downright delicious, and left me envious of those who had a chance to partake of the dinner they served on Friday.

Note to self: Must go to The Girl and The Fig next time I’m in Sonoma!

The pièce de résistance on my Rhone Rangers experience was a couple of scoops of ice cream served up Three Twins Ice Cream.  One was Dad’s Cardamom, the other was Sea Salted Caramel…Daaaaaum it was all that! 

My takeaways from the event?

  • The state of the American Rhone Rosé is strong – more great choices than ever!
  • The prices seem to be creeping up on Rosé.  Though I prefer not to spend more than $20 for a Rose, I have from time to time for something I felt was special. But Rosé mostly falls into the “weeknight” category for me all year round. The median price for the Rosé I tasted was a tad over $20.
  • It was great to be able to purchase wines on the spot from some producers. In fact I ended up buying a couple of bottles of the Margerum Rosé.
  • The event seemed less crowded than last year, a good thing in my book, but if attendance was down, that’s a shame…

All in all, what a great event!  It’s circled in red on my calendar for next year!

Related articles

Best Wines to Pair with Paella?

Posted on by
4

Every cuisine has at least one – a one-pot meal, a dish of humble origins that is the quintessential definition of that place and people. There’s Gumbo, Cassoulet, Risotto, Irish Stew and Pad Thai to name a few. And the Spanish? Well, they have paella.  March 27th is National Paella Day.

Paella originated Valencia region of Spain. According to The Paella Company…

Paella was originally farmers’ and farm labourers’ food, cooked by the workers over a wood fire for the lunchtime meal.  It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture. Rabbit or duck might also have been added, and for special occasions, chicken plus a touch of saffron for an extra special colour and flavour. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon.

There are three main types of paella; Valencian consists of rice, green vegetables, meat (rabbit, chicken, duck, pork), land snails, beans and seasoning; Seafood replaces meat and snails with seafood  such as prawns, mussels, and clams and omits beans and green vegetables, and Mixed, a combination of meat, seafood, vegetables.

Paella Valenciana (image courtesy of daytondailynews.com

Paella Valenciana (image courtesy of daytondailynews.com

In addition to the three main types of Paella, two other popular variations are Vegetarian, which typically contain vegetables like artichokes, lima beans, red and green peppers,and Paella Negra, which is typically seafood, cooked with squid ink, so it looks black.

Paella Negra (image courtesy of piospaella.com)

My personal favorite – Paella Negra (image courtesy of piospaella.com)

When pairing paella with wine, I recommend keeping a few food and wine pairing guidelines in mind:

  • What grow together, goes together – I prefer to pair with wines from Spain, Portugal, or wine from the neighboring Languedoc-Roussillon region in  Southern France.  Outside of Spain or France, consider Sangiovese or Pinot Noir for red wine.
  • Pair humble with humble, great with great – Paella has humble origins, I generally pair with inexpensive wines unless it’s a special occasion.
  • Sparkling wines go with almost anything – Pair Valencian, Mixed, and Negra paella with  rosé Cava and Seafood and Vegetarian with Brut Cava

Here are my wine paring recommendations by type:

 Valencian, and Mixed 

Pair with a chilled dry rosé. or an inexpensive red Rioja, other Tempranillo or Grenache. Here are a few I like (click on the link for where to buy):

Rosé

Reds

Tip: Avoid high alcohol ‘fruit-bombs’ or overly alcoholic, tannic reds.

Seafood 

Pair with Albarino, white Rhone blend, Brut Cava, or Rueda.  Here are a few to look for (click on the link for where to buy):

Vegetarian 

If vegetables include asparugus and/or artichokes, pair with New World Sauvignon Blanc, otherwise, chilled dry rosé, white Rhone blend, Pinot Gris, or Brut Cava will be nice matches.

Need a recipe? Check out his great recipe for Mixed Paella from The Not So Cheesy Kitchen.

I  hope you’ll join me in celebrating one of world’s most well-known and beloved dishes.  Have your favorite paella and a glass of wine today!

Viva Espana y Buen apetito! 

 

Wine Tasting Along the Anderson Valley Wine Trail-Day 2

Posted on by
6

Last week I posted about our first day of wine tasting in Anderson Valley (“A.V”).  We stayed overnight at the Anderson Valley Inn, nice clean choice for budget minded travelers to Anderson Valley (heads up…no TV…but there is WiFi).  It’s centrally in Anderson Valley minutes away from Hendy Wood State Park with its majestic redwood trees.  It’s also across the street from Scharffenberger Cellars, and a stones throw away from  Libby’s Mexican Restaurant, the best Mexican restaurant I’ve  never been to (Everyone raves about it, but both times we’ve been to Anderson Valley, it’s been closed for the Winter. Note to self – next trip to A.V.go in Spring, Summer or Fall!

When we were on the road just in front of the A.V. Inn, we saw a “Rivers Bend” sign.  We were curious and decided to check it out. “Rivers Bend” turned out to be a retreat center. Along the way, I spied this gorgeous view of fog hovering above the valley floor…It’s a great example of the tremendous beauty of the Anderson Valley!

Side road fogAfter our little adventure, we decided to make the 10 minute drive to Booneville to get some breakfast at the Booneville General Store, a wonderful, if a bit pricey,  place for breakfast, lunch or picking up some picnic goodies…
boonville general store

About the time we’d finished breakfast, the wineries were opening. Time to get down to pleasure!

Our first stop of the day was Navarro Vineyards, a family-owned winery that has been growing grapes, making wine and producing non-alcoholic grape juices in the Anderson Valley since 1974.  Navarro has a diverse lineup of wonderful wines that are reasonably priced.

Navarro is where we were introduced to Boontling, a jargon ostensibly spoken only in Boonville. While we were tasting we were offered small samples of some great local cheeses from Pennyroyal Farm including:

  • Laychee (Boontling for milk) – a blend of goat’s and sheep’s milk
  • Boont Corners – an aged raw goat milk cheese
  • Bollie’s Mollies (Mollies is the Boontling word for female breasts) -  a dense, surface ripened lactic curd cheese with a light blue mold

All the cheeses were yummy, paired wonderfully with the wine we tried, and are available for sell in Navarro’s well stocked deli case!

navarro tasting room

My tasting notes follow:

  • 2011 Navarro Vineyards Sauvignon Blanc - USA, California, North Coast, Anderson Valley - Pale yellow with grapefruit and melon aromas. On the palate, it’s medium-bodied, fresh, and dry with grapefruit, and stonefruit flavors. 12.4% (87 pts.)
  • 2011 Navarro Vineyards Pinot Gris - USA, California, North Coast, Anderson Valley - Pale straw yellow color with stonefruit, and hint of honey aromas. On the palate, it’s medium-bodied fresh, and lively with apricot, and citrus flavor. Medium finish. 13.7% abv (88 pts.)
  • 2011 Navarro Vineyards Gewürztraminer - USA, California, North Coast, Anderson Valley - Pale yellow color with aromatic lychee, citrus, and spice aromas. On the palate, it’s light/medium-bodied and dry with citrus, and spice flavors. Medium finish. 13.5% abv (88 pts.)
  • 2011 Navarro Vineyards Edelzwicker - USA, California, North Coast, Mendocino County - Pale yellow-green color with stone-fruit and tropical fruit aromas. On the palate, it’s light-bodied and off-dry with peach, apricot, and mineral flavors. Blend of 42% Riesling, 33% Gewürztraminer, and 25% Pinot Gris. My favorite wine to enjoy with my Spicy Seafood Gumbo!12.4% (87 pts.)
  • 2010 Navarro Vineyards Pinot Noir “Méthode à l’Ancienne” - USA, California, North Coast, Anderson Valley - Light ruby color with cherry, raspberry, earth and spice aromas. On the palate, it’s medium/full-bodied, balanced, and smooth with cherry, raspberry, mushroom, and baking spice flavors. Long finish. 14.1%(91 pts.)
  • 2010 Navarro Vineyards Pinot Noir- USA, California, North Coast, Anderson Valley - Light ruby color with cherry, raspberry, plum and spice aromas. On palate, it’s light/medium-bodied, and balanced with tart cherry, raspberry, and spice flavors. 13.7%  Great value at $20! (89 pts.)
  • 2011 Navarro Vineyards Riesling Cluster Select Late Harvest - USA, California, North Coast, Anderson Valley - Light golden color with apricot, pear, honey and baking spice aromas. On the palate, it’s medium-bodied, sweet, and clean with apricot, pear, honey and cinnamon flavors. Long finish Great dessert wine!10.1 % (91 pts.)

Our next stop was Toulouse Vineyards, a “boutique” winery founded by Vern and Maxine Boltz. Vern is a retired Captain from the Oakland Fire Department.  The Boltz purchased a bucolic 160-acre site approximately one mile from the town of Philo.

In 1997 Vern cleared the land, prepared the site, planted 17 acres of Pinot Noir grapes, and named the vineyard Toulouse. By 2002, they were making wine.

They subsequently purchased an additional 160 acres adjoining the rolling hills of their property which now encompasses 320 acres. They recently opened a beautiful (relatively) new tasting room on the property.

We ended up going to Toulouse based on the recommendations of several local folks, who are usually a great resource for recommendations about wineries to visit in my experience.

toulouse wines

My tasting notes follow:

  • 2010 Toulouse Vineyards Pinot Gris - USA, California, North Coast, Anderson Valley - Very pale straw yellow color with citrus, apricot, and white peach aromas. On the palate, it’s medium-bodied, fresh and balanced with apricot peach and citrus flavors. Medium-long finish (89 pts.)
  • 2010 Toulouse Vineyards Riesling Estate - USA, California, North Coast, Anderson Valley - Pale yellow-green color with citrus, tropical fruit, stone fruit and floral aromas. On the palate, it’s medium-bodied with stone fruit, spice, citrus and a hint of pineapple flavors. Medium-long finish (88 pts.)
  • 2010 Toulouse Vineyards Gewürztraminer - USA, California, North Coast, Anderson Valley - Pale straw yellow-green color with honeysuckle, pear, citrus and spice aromas. On the palate it’s medium-bodied and dry with stone fruits, citrus, pineapple and spice flavors. Long finish (90 pts.)
  • 2010 Toulouse Vineyards Pinot Noir Rosé of Pinot Noir - USA, California, North Coast, Anderson Valley - Pale pink color with strawberry and cantaloupe aromas. On the palate, it’s light-bodied with good acidity and strawberry flavors. Short/medium finish (87 pts.)
  • 2008 Toulouse Vineyards Pinot Noir - USA, California, North Coast, Anderson Valley - Ruby color with cherry, baking spice and a hint of cacao aromas. On the palate, it’s medium-bodied with cherry, and spice flavors. Medium finish. (88 pts.)
  • 2008 Toulouse Vineyards Pinot Noir Estate - USA, California, North Coast, Anderson Valley - Ruby color with cherry, cedarwood, and smoke aromas. On the palate, it’s medium/full-bodied with cherry, spice and earth flavors. Medium long finish (89 pts.)
  • 2009 Toulouse Vineyards Pinot Noir - USA, California, North Coast, Anderson Valley - Ruby color with blueberry, cherry, spice and a hint of licorice aromas. On the palate, it’s medium-bodied, smooth and well-balanced with cherry, blueberry, and cinnamon flavors. Medium/long finish. (90 pts.)
  • 2008 Toulouse Vineyards Pinot Noir Lautrec - USA, California, North Coast, Anderson Valley - Ruby color with blueberry, cherry, smoke, and spice aromas. On the palate, it’s medium-bodied with blueberry cherry, and spice flavors. Medium finish (87 pts.)
  • 2009 Toulouse Vineyards Pinot Noir Estate - USA, California, North Coast, Anderson Valley - Deep ruby color with cherry, caramel spice and blueberry aromas. On the palate, it’s medium-bodied and fruity with cherry, blueberry and spice flavors. Long finish (90 pts.)
  • 2010 Toulouse Vineyards Petite Sirah - USA, California, North Coast, Redwood Valley - Opaque magenta color with blackberry and tobacco aromas. On the palate, it’s medium bodied and well-balanced with blackberry, and blueberry flavors. Medium/long finish (88 pts.)

Next up was Phillips Hill (recommended by the Tasting Room attendant at Toulouse), a small (~1,000 cases/yr) winery specializing in Pinot Noir and Chardonnay

  • Phillips Hill

Toby Hill is the Owner/Winemaker of Phillips Hill. He’s a formally trained artist who started the winery after a local winemaker decided not to begin a brand and offered him four barrels of an unfinished 2002 vintage from Oppenlander Vineyard in Comptche,

What started as an opportunity to express his work on a wine label became a new artistic obsession for an expression not only on the bottle, but in the bottle as well – a transformation from the art of the visual to that of the sensory.

They are definitely striving for more Old World style wines with elegance, finesse, and lower alcohol levels.  Only reds were available for tasting the day we visited, as they were sold out of their Chardonnay, and Gewürztraminer.  Each bottle label features his artwork.

Phillips Hill Wine Bottles

Phillips Hill Wine Bottles featuring the artwork of Owner/Winemaker Toby Hill

My tasting notes follow:

  • 2009 Phillips Hill Pinot Noir Boontling - USA, California, North Coast, Mendocino
    Ruby color with earthy cherry, and blueberry aromas. On the palate, it’s light-medium bodied with blueberry, cherry, and spice flavors. Medium finish.13.8% (89 pts.)
  • 2009 Phillips Hill Pinot Noir Wiley Vineyard - USA, California, North Coast, Anderson Valley - Light ruby color with cherry, earth and spice aromas. On the palate, it’s light-bodied, and elegant with cherry, pomegranate, and spice flavors. Medium-long finish. 13.8% alcohol (90 pts.)
  • 2009 Phillips Hill Pinot Noir Toulouse Vineyard - USA, California, North Coast, Anderson Valley - Light ruby color with fresh, mixed berry, cranberry and sandalwood aromas. On the palate, it’s light-bodied, smooth, and balanced with cherry, blueberry, and spice flavors. Medium-long finish. 14.2% alcohol (91 pts.)
  • 2010 Phillips Hill Pinot Noir Oppenlander Vineyard - USA, California, North Coast, Mendocino County - Light ruby color with cherry, cranberry and a hint of floral aromas. On the palate, it’s light-bodied, and elegant with fresh cherry, and blueberry flavors. Medium-long finish. Young. 13.9% (91 pts.)

Our next stop was Goldeneye Winery.  Goldeneye was established after Duckhorn Wine Company (Yes – the same company that produces of one of Cali’s most iconic Merlots) purchased the former Obester Winery in 1997.  They proceeded to plant 57 acres of Pinot Noir (the Confluence Vineyard),and have since added additional Anderson Valley vineyards such that they now own 220 acres of estate vineyards. They source  fruit from both estate and non-estate vineyards.

goldeneye sign

What sets Goldeneye aside from most wineries is the sheer beauty of the place, and the sit down tasting “experience” they offer. The tasting room had been remodeled since our last visit a few years ago.  They have one of the most beautiful vineyard views I’ve ever seen (the pic below doesn’t do it justice). I think of it as their back yard.  Can you just imagine sitting out there enjoying a picnic or just relaxing with a glass of their wines?  Heaven!

goldeneye patio view

My tasting notes follow:

  • 2011 Goldeneye (Duckhorn Vineyards) Pinot Gris Anderson Valley Split Rail Vineyard - USA, California, North Coast, Anderson Valley - Very pale golden green color with apple, and melon aromas. On the palate , it’s medium-bodied, and smooth with vibrant acidity and apple and peach/melon flavors. Medium finish 14.1% alcohol (88 pts.)
  • 2010 Migration (Duckhorn Vineyards) Chardonnay Dierberg Vineyard - USA, California, Sonoma County, Russian River Valley - Medium gold color with apple, pineapple, and a hint of floral aromas. On the palate, it’s medium-full bodied, smooth, and creamy with very good acidity, and apple, and pineapple flavors. Long finish. Aged in 100% French Oak for 10 months. (90 pts.)
  • 2009 Goldeneye (Duckhorn Vineyards) Pinot Noir Gowan Creek Vineyard – Lower Bench - USA, California, North Coast, Anderson Valley - Ruby color with earthy black cherry, raspberry, and lanolin aromas. On the palate, its medium-bodied, creamy and well-balanced with black cherry, raspberry, and blueberry flavors. Long finish. 14.5% alcohol. Aged 16 months in 100% French oak (92 pts.)
  • 2009 Goldeneye (Duckhorn Vineyards) Pinot Noir The Narrows Vineyard - USA, California, North Coast, Anderson Valley - Ruby color with fresh earthy, strawberry, and blueberry aromas. On the palate, it’s medium-bodied, smooth, and well-balanced with cherry, raspberry, and savory flavors. Medium-long finish. 14.5% alcohol. Aged 16 months in 100% French oak barrels (90 pts.)
  • 2009 Goldeneye (Duckhorn Vineyards) Pinot Noir Gowan Creek Vineyard - USA, California, North Coast, Anderson Valley - Dark ruby color with wild cherry, plum and Asian spice aromas. On the palate, its medium-bodied, lush with plum, cherry, and spice flavors. Long finish. 14.5% alcohol . Aged 16 months in French oak. (91 pts.)
  • 2010 Duckhorn Vineyards Pinot Noir Migration Bien Nacido - USA, California, Central Coast, Santa Maria Valley - Garnet color with black cherry,strawberry, and a hint of cassis aromas. On the palate, it medium-bodied, young but smooth with black cherry, strawberry, and spice flavors. Medium finish. Aged 10 months in 100% French oak. (89 pts.)
  • 2009 Goldeneye (Duckhorn Vineyards) Pinot Noir Anderson Valley - USA, California, North Coast, Anderson Valley - Dark ruby color with cherry, plum and baking spice aromas. On the palate, it’s medium-bodied, and smooth with a dark cherry, blueberry, and spice flavors. Smooth well-integrated tannins. Medium+ finish. 14.5% alcohol.  Aged 16 months in french oak (91 pts.)

Our last stop of the day was Zina Hyde Cunnignham Winery, located a few doors away from the Boonville General Store.

There was a great selection of wines, but after tasting nearly 30 wines already, and with a long drive in front of us we opted to only try three.

Zina Hyde Cunningham has a long history in Mendocino County.  It started in Mendocino County in 1865 when Zina Hyde Cunningham brought his vision of producing the very best wines from his winery and vineyards.  Today, Zina Hyde Cunningham is owned by Steve Ledson of Ledson Winery and Vineyards in Sonoma zina hyde cunningham tasting room sign

My tasting notes follow:

  • 2011 Zina Hyde Cunningham - USA, California, North Coast - Strawberry red color with strawberry, peach and spice aromas. On the palate, it’s medium-bodied, between dry and off-dry and fresh with strawberry, peach and spice flavors. Medium finish (87 pts.)
  • 2008 Zina Hyde Cunningham Carignane - USA, California, North Coast, Mendocino County - Dark garnet color with black cherry, cocoa, and tobacco smoke aromas. On the palate, it’s full-bodied with cherry, and ripe strawberry flavors. Long finish. (90 pts.)
  • 2011 Zina Hyde Cunningham Pinot Noir - USA, California, North Coast, Anderson Valley - Ruby red color with brown sugar, cranberry, and vanilla aromas. On the palate, it’s medium-bodied and balanced, and silky smooth with raspberry, cranberry, vanilla and baking spice flavors. Medium/long finish. (90 pts.)

Whew! After a full day of the 4 S’s (Sniffing, Swirling, Sipping and Sipping) we had our fill of Anderson Valley.

My winery of the day…Goldeneye! But all the wineries we visited offered very good to excellent wines, and we walked away with wines from all the wineries we visited.

Anderson Valley is a great wine tasting destination that deserves your attention.  I highly recommend.  Until we meet again in the not too distant future!

Have you visited Anderson Valley?  What wineries would you recommend for our next visit?

Related posts you might enjoy:

 

 

 

Wine Tasting Along the Anderson Valley Wine Trail – Day 1

Posted on by
5

My wife and I took and overnight to trip to Anderson Valley last month.  It’s been several years since we’d been, but our last trip there was a real pleasure and we’ve been looking forward to returning.  

“The Anderson Valley is located in the rolling hills of the coastal region of Mendocino County…Known for our world class Pinot Noir and Alsace Varietals, we offer a great wine tasting destination.” 

There are more wineries now, but Anderson Valley, which is located in Mendocino County, is still one of the most beautiful areas to go wine tasting.  Outdoor beauty abounds with rolling hills, flourishing forests, and stunningly beautiful coastline nearby.  Anderson Valley is overlooked as a wine travel destination, and that’s a shame in my book.

There are 24 wineries in the Anderson Valley, including 2 sparkling wine houses. You’ll pass through three appellations as your travel through the valley.  Traveling west on Hwy 128 you will enter the “Yorkville Highlands”.  As you cross into Mendocino County, continuing north you enter the “Anderson Valley” appellation. The “Mendocino Ridge” appellation is on the ridge tops along both sides of highway 128 further north.

Our first stop was in Yorkville Highlands at Yorkville Cellars…The only know winery where all 8 of the Bordeaux varietals are estate grown and then offered as separate varietal wines. Yorkville recently celebrated 26 years of certified organic farming. 

Yorkville Cellars

Their white wines come from their Randall Hill Vineyard behind the tasting room. The reds from the Rennie Vineyard in front (pictured below)

Yorkville cellar view

My tasting notes follow:

  • 2011 Yorkville Cellars Sauvignon Blanc Randle Hill Vineyard - USA, California, North Coast, Yorkville Highlands - Very pale straw color with grapefruit, citrus and apple aromas. On the palate, it light-medium bodied, fresh and smooth with grapefruit, citrus and green apple flavors. Medium-finish. Barrel fermented and aged 13.5% abv (87 pts.)
  • 2010 Yorkville Cellars Sémillon Randle Hill Vineyard - USA, California, North Coast, Yorkville Highlands - Pale golden yellow color with honeyed citrus and stone fruit aromas. On the palate, it’s dry, and fresh with citrus, pear and sweet yeast flavors. 13.5% Organic grapes (87 pts.)
  • 2010 Yorkville Cellars Eleanor of Acquitane Randle Hill Vineyard - USA, California, North Coast, Yorkville Highlands - Pale straw yellow color with honeyed grapefruit and citrus aromas. On the palate, it’s medium-bodied and smooth with grapefruit, lime and mineral flavors. Medium-long finish. Blend of 60% Semillon and 40% Sauvignon Blanc. 100% barrel fermented in small French oak barrels. Organic grapes. 13.5% abv (90 pts.)
  • 2009 Yorkville Cellars Malbec Rennie Vineyard Yorkville Highlands - USA, California, North Coast, Yorkville Highlands - Garnet color with dark cherry, cassis and pomegranate aromas. On the palate, its medium bodied and balanced with cherry, raspberry, and a bit of blueberry flavors. Medium finish. Organic grapes. 13.0% abv(88 pts.)
  • 2009 Yorkville Cellars Petit Verdot Rennie Vineyard - USA, California, North Coast, Yorkville Highlands - Carmine color with earthy red fruit aromas. On the palate, it’s medium-bodied and slightly tannic with cherry, plum and spice flavors. Medium finish. Organic grapes. 13.5% abv (88 pts.)
  • 2009 Yorkville Cellars Cabernet Sauvignon Rennie Vineyard - USA, California, North Coast, Yorkville Highlands - Deep garnet color with cherry, herb and a hint of chocolate aromas. On the palate, it’s a lighter style Cab that’s well-balanced cherry, chocolate and a bit of spice flavors. Medium finish. 13.5% Organic grapes(89 pts.)
  • 2009 Yorkville Cellars Richard the Lion-Heart Rennie Vineyard - USA, California, North Coast, Yorkville Highlands - Deep garnet color with raspberry, tobacco, cherry, and cedarwood aromas. On the palate, it’s balanced with good acidity and cherry, barrel spice flavors. Long finish. 40% Cabernet Sauvignon, 40% Merlot, 10% Carmenere, 5% Malbec, 3% Cabernet Franc, and 2% Petit Verdot. 13.5% Organic grapes (90 pts.)
  • 2011 Yorkville Cellars Malbec Sweet Malbec Rennie Vineyard - USA, California, North Coast, Yorkville Highlands - Unique wine. Fire engine red color with fruity cherry, strawberry and plum aromas. On the palate, surprisingly not overly sweet – more off-dry, and a bit frizzante with fresh ripe strawberry and cherry flavors. Very nice chilled. 10.5% Paired very nicely with an almond cookie (88 pts.)

Yorkville was a great first stop.  I really enjoyed their wines, and the variety they offer.  Plus the wines offer very good value.  They had the most surprising wine of the day – the Sweet Malbec.  It left me delightfully surprised because it wasn’t cloying sweet like so many dessert wines.  We picked up a bottle of their newly released Sparkling Malbec.  Look for my review soon!  They also provided us with a helpful “Highway 128 Tasting Room Suggestions” summary. Not only did it recap the what wines to look for, and tasting room hours, most importantly it noted the Mile Marker for the wineries.   That’s important to know in Anderson Valley, otherwise it’s easy to blow by a winery!

Our next stop was Breggo Cellars.  I was introduced to Breggo in a round about way.  We were doing some tasting in Napa a couple of years ago at Cliff Lede Vineyards.  While we were tasting through their wines (fabulous Cabs!), we were offered a taste of Breggo Cellars Syrah – It was fantastic!

It turned out the Cliff Lede owns Breggo Cellars. After much success with Bordeaux varietals at his eponymous winery, he became interested in Pinot Noir and Alsatian varieties.  He established Breggo Cellars to pursue his interest.

Breggo

The Breggo tasting room is beautifully rustic, though a bit on the small side given how fabulous the wines are.  We were there on a relatively slow day and the tasting room was full. I bet things get cozy during high season!  I bet that when the tasting spill outside onto their beautiful patio (pictured below)

breggo view

My tasting notes follow:

  • 2010 Breggo Cellars Riesling Anderson Valley - USA, California, North Coast, Anderson Valley - Medium golden-yellow color with aromatic, peach, pear, mineral and honey aromas. On the palate, it medium-bodied with vibrant acidity, and dryish with peach, citrus, and mineral flavors. Long finish. 12.8% abv. (89 pts.)
  • 2010 Breggo Cellars Gewürztraminer Ferrington Vineyard - USA, California, North Coast, Anderson Valley - Light pale yellow color with intensely aromatic exotic aromas of lychee, stone fruits, lemon peel, and spices. On the palate, it’s medium-bodied with stone-fruit, citrus, and spice flavors. Surprisingly vibrant acidity. Long finish. 13.2% abv. (91 pts.)
  • 2011 Breggo Cellars Pinot Gris - USA, California, North Coast, Anderson Valley  Pale lemon-green color with peach, mineral and floral aromas. On the palate, it’s medium-bodied, and smooth with great acidity. It shows flavors of peach, apricot, and citrus with a medium-long finish. 14.2% Interesting fermentation process. According to Breggo…”A blend of lots fermented in a 200 gallon concrete egg, 900 gallon French oval, small neutral French oak barrels and stainless steel tank. No malolactic fermentation was permitted.“ (89 pts.)
  • 2010 Breggo Cellars Chardonnay Savoy Vineyard - USA, California, North Coast, Anderson Valley  Light lemon-gold color with creamy lemon, pear, and buttered honey aromas. On the palate, it’s full-bodied, with a great mouthfeel, and balance. It shows pear, citrus, and honey flavors. Medium-long finish. 14.2 % abv.   According to Breggo…”Aged 18 months sur lie in 60 gallon French oak barrels – 53% new (91 pts.)
  • 2010 Breggo Cellars Pinot Noir - USA, California, North Coast, Anderson Valley
    Ruby color with earth, cherry, and pomegranate aromas. On the palate, it’s medium-bodied, supple, and well-balanced with cherry, plum, spice and a hint of brown sugar flavors. Long finish. 14.1 % Aged thirteen months in 60 gallon French oak barrels – 48% new (90 pts.)
  • 2010 Breggo Cellars Pinot Noir Donnelly Creek - USA, California, North Coast, Anderson Valley - Ruby color with cherry, and lavender aromas. On the palate, it’s medium-bodied, and plush with black cherry, cranberry, and plum flavors. Long finish. 14.3 % (92 pts.)
  • 2010 Breggo Cellars Pinot Noir Ferrington Vineyard - USA, California, North Coast, Anderson Valley - Medium garnet color with aromatic cherry, dried herb, and a hint of mint aromas. On the palate, it’s medium-bodied, and silky smooth with round cherry, plum, and baking spice flavors. Long finish.  (93 pts.)
  • 2009 Breggo Cellars Syrah Alder Springs - USA, California, North Coast, Anderson Valley - Garnet color with complex earthy, fig, cherry liqueur, and anise aromas. On the palate, it’s medium-bodied with well-integrated tannins and blueberry, plum, cacao, and spice flavors. Long finish. (91 pts.)
  • 2009 Breggo Cellars Zinfandel Dupratt Vineyard - USA, California, North Coast, Anderson Valley - Dark garnet color with exotic blackberry, dark chocolate, and spice aromas. On the palate, it medium-full-bodied with surprisingly good acidity. It shows flavors of blackberry, raspberry, plum, and spice flavors. Long finish. 15.8% abv, but drinks more like 14-14.5% (90 pts.)

Breggo should be at the top of your list when you plan a trip to Anderson Valley in my book!

Our final stop of the day was Roederer Estate, one of two sparkling wine houses in Anderson Valley (the other being Scharffenberger – also owned by Roederer).  We love sparkling wine, so we always leap at the opportunity to do some tasting of bubbly!

Roederer Estate It was our first time at Roederer.  It is an absolutely beautiful estate with an equally beautiful tasting room!  It’s a must stop if you enjoy bubbly!

gigi roederer

My tasting notes follow:

  • N.V. Roederer Estate Brut Anderson Valley - USA, California, North Coast, Anderson Valley - Light golden straw color with plentiful, persistent stream of tiny bubbles, and sweet yeast, fresh cut green apples aromas. On the palate, medium-bodied with soft texture, zippy acidity, between dry and off-dry with sweet green apples, a bit of pear, hazelnut and vanilla flavors and a shortish finish. 60% Chardonnay/40% Pinot Noir (89 pts.)
  • 2003 Roederer Estate L’Ermitage Brut - USA, California, North Coast, Anderson Valley - Pale straw yellow color with bread crust, baked apple, and hazelnut aromas. On the palate, it shows a delicate mousse with baked apple , hazelnut, and hints of burnt sugar and mineral flavors. Long finish. 12.1% alcohol.  Blend of  52% Chardonnay, 48% Pinot Noir, 4% aged reserve wine (vintage ’99)” (92 pts.)
  • 2002 Roederer Estate L’Ermitage Brut - USA, California, North Coast, Anderson Valley - Pale straw yellow color with buttered toast, apple, hazelnut, and a bit of citrus aromas. On the palate, it has a delicate creamy mousse with baked apple, hazelnut, citrus, and mineral flavors. Medium+ finish. Tasted from 1.5L bottle (91 pts.)
  • N.V. Roederer Estate Brut Rosé Anderson Valley - USA, California, North Coast, Anderson Valley - Light salmon color with brioche, red fruit aromas. On the palate it’s medium bodied with a creamy mousse, and strawberry, raspberry, and apple flavors. Medium finish. (89 pts.)

As is often the case when one goes tasting at sparkling wine houses, there are also still wines to be tasted.  And that’s the case at Roederer.

All in all we had a magnificent first day of wine tasting (and eating) in the Anderson Valley! My winery of the day?…Breggo Cellars!

The last time we visited  a few years ago was also during Winter.  After this time we told ourselves we have to go back in the Spring or Summer when the weather is warmer!

Look for my Day 2 recap of our Anderson Valley wine tasting adventure next week!

 

T.G.I.F. Bubbly – Segura Viudas Aria Estate Brut

Posted on by
2

My wife and I make it a point to drink sparkling wine on a weekly basis.  It’s typically Friday night…thus “T.G.I.F. Bubbly”  It’s a celebration of sort to the end of the workweek.  She get’s to drink, and enjoy the bubbly, while I get to drink, enjoy and blog about it!  This week’s bubbly is Segura Viudas Aria Estate Brut , a Cava from Spain produced by Segura Viudas.

Cava isn’t from a particular region in Spain, rather it’s a term used for Spanish sparklers made in the traditional method (known as Méthode Champenoise) used in France.  While there are some other regions in Spain that also make Cava, about 95% of the production comes from the traditional home of Cava, the Penedes region in Catalunya (a.k.a. Catalonia) The basic rules for making wines that may be called Cava are as follows:

  • Must be made in the traditional method (secondary fermentation takes place in the bottle)
  • Must age on lees in the bottle in which it will be sold for a minimum of 9 months, 18 months for Reservas and 24 months for Gran Reservas.
  • All the grapes used for must be white grapes – the 3 most common being Macabeo (a.k.a. Viura), Parellada (pronounced pa-re-yada), and Xarel.lo (pronounced cha-rel-low) – unless you are making a Rose, in which case certain red grapes are permitted.
  •  Macabeo (a.k.a Viura in Rioja) contributes acidity, freshness, and fruitiness; Xarel-lo brings body, alcohol and depth of flavor, while Parellada adds delicacy, and elegance to the blend.

The producer, Segura Viudas, is part of the Freixenet family of wines that includes Gloria Ferrer in Sonoma.   They use proprietary yeast strains cultivated at their in-house yeast farm, in the secondary fermentation.  This cuvée is composed of 7 different base wines: 3 of Macabeo, 3 of Parellada and1 of Xarel·lo.

I’ve been keen to try this one, but I keep buying the Segura Viudas Brut Reserva which is our ”house” Cava. It’s also a wine that also made my “Top 20 Sparkling Wines Under $20” list last year.  In addition to the two wines noted here, Segura Viudas makes 5 other Cava’s imported here to the U.S. –  Extra Dry, Brut Rose, ARIA Extra Dry, ARIA Sparkling Pinot Noir, and Reserva Heredad, their top of the line Cava (which along with the Brut Rosé is on my wins to try list!).

Segura Viudas Aria

My tasting notes follow:

Very pale green yellow color with fresh bread, stone-fruit, and nutty aromas. On the palate, it’s light-bodied with a surprisingly explosive moderately soft mousse with apple, pear, and mineral flavors. Medium finish – 86pts

Rating: Recommended!  I prefer the Brut Reserva which has some citrus notes (which I prefer) that I didn’t pick up in this one, and this one is a couple of more bucks, but I’d buy again!

Pair with: The beauty of sparkling wines is their versatility with food, because of their palate cleansing quality (think scrubbing bubbles;-). I think this one works well as work both as an aperitif (Kettle-style potato chips, and seasoned popcorn are coming to mind), or main courses like pizza, grilled poultry or prawns, sushi, sashimi or lobster mac and cheese. Even pair with a light dessert like shortbread cookies, or fresh fruit!

Looking for more ideas? Segura Viudas USA has one of the cooler websites I’ve seen in terms of pairing their wines with food.  They give you the choice of using their food pairing app (it’ll cost you your email address), or connecting to Facebook, and according to their website…

Using your food-related LIKEs and restaurant check ins on Facebook we can instantly find a wine that is perfectly matched to your tastes!

The Wine Geek Stuff:

  • Alcohol: 12.1% alcohol.
  • Closure: Cork
  • Where it’s from: > Spain> Catalunya> Cava
  • Varietal(s): 50% Macabeo, 35% Parellada, 15% Xarel-lo
  • Production method: Traditional Method; Aged on lees at least 15 months
  • Dosage: Brut
  • Retail: $11.99 (BevMo), but available for as low as $8.
  • Cases produced: Unknown
  • Drink: Now
  • >>Find this wine<<

Wine purchased for review

Related posts you might enjoy:

 

Wine of the Week; 2007 Bradford Mountain Zinfandel

Posted on by
Reply

Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out.  For this week, my Wine Of The Week is the 2007 Bradford Mountain Zinfandel.

The Winery

Bradford Mountain Winery is located in Healdsburg, CA. The label was started by George Hambrecht just out of college, in the late ’90s. The first crush was in October 1998, and produced about 1,800 cases of wine.

According to Bradford…

Over the years, our fruit has been purchased by such luminaries as Turley, Gary Farrell, Quivira, and Alysian, as well as other well-known producers.

I was referred to Bradford Mountain a few years ago by a friend who works in the wine business.  He was kind enough to set up a private tasting for my wife and I.  When we arrived at the address, we noted that it was (at the time) C. Donatiello winery. Today, it is  VML winery. Since Bradford Mountain, and VML share an address, I believe that’s where you can purchase the Bradford Mountain wines (by the way VML is a great spot for tasting – they focus on Pinot, and Chardonnay).

It was a bit of an unusual tasting in that we were ushered to the back of the winery to do the tasting.  I vividly recall the tasting because it was a hot day, and there were fruit flies everywhere!  Setting aside the fruit flies and the heat it was a great tasting. We picked up a few bottles of this wine and their Grist Vineyard Syrah.

The Wine

This wine is a combination of fruit from Grist Vineyard, which located on Bradford Mountain –  the highest point on Dry Creek Valley’s western edge (click here for video profile), and vineyard on the Dry Creek valley floor.  The Grist Vineyard is located on a hilltop plateau 1100 feet above the valley floor, and was planted to Zinfandel nearly 100 years ago.  The fruit for this wine is from vines are between 10 and about 40 years old.

The vineyard soil is rugged red decomposing volcanic rock, and I believe that results in the distinctive mineral component of this wine.

2007 Bradford Mountain Zinfandel

2007 Bradford Mountain Zinfandel

My tasting notes follow:

Garnet color with dark fruit, licorice, and spice aromas. On the palate, it’s medium bodied and fresh with a silky texture I don’t recall ever experiencing at this point, good balance, and soft well-integrated tannins. It shows flavors of mixed berry, hints of cassis, spice, dark chocolate and mineral flavors with a medium-long finish – 91pts

Rating: Highly Recommended.  This wine drinks like many a $35-$45 Zins I’ve had. Off the chart QPR! It’s aged well, I last had a bottle about a year ago

Pair with:  Seared Ahi Tuna, Ciopppino, BBQ Spareribs, Burgers or Rack of Lamb!

The Wine Geek Stuff:

  • Alcohol: 14.2
  • Closure: Cork
  • AVA: > California> Sonoma County> Dry Creek Valley
  • Grape Varieties: 100% Zinfandel
  • Cooperage: 14 months in French, Hungarian, and American oak barrels; 40% new oak
  • Retail: $18
  • Cases produced: Unknown
  • Drink: now – 2014

This above wine was purchased for review

 

Wine Of The Week: 2008 Loring Wine Company Clos Pepe Pinot Noir

Posted on by
Reply

My Wine Of The Week for October 27-November 2 is the 2008 Loring Wine Company Close Pepe Pinot Noir.

The Winery

Loring Wine Company (“LWC”),  an urban winery is owned by brother and sister – Brian, and Kimberly Loring. Brian is the winemaker,and self-proclaimed “Pinot-Freak”.

You know how most wine lovers start modestly with “starter” wines?  Brian did not.

While in college, he worked at a wine store in Southern California where one of the owners was a Burgundy fanatic. Brian’s first experiences with Burgundy were from the some big-time Burgundy producers such as Domaine Dujac, Henri Jayer and the iconic Domaine Romanee-Conti.

After college he worked as a software engineer before getting hooked on the wine business.  He got his start working the ’97 crush at Cottonwood Canyon Winery, and ended up making two barrels of Pinot Noir.

Loring has been a darling of Wine Spectator (“WS”) for a few years now, consistently earning 90+ point scores for their wines.  That’s actually how I came to know about Loring.  When I subscribed to WS a few years ago, I was reading an issue and amazed at how many high scores Loring received.  I found out who they were, and purchased a bunch of wines from their vaunted 2008 vintage.  Subsequently, when my wife and I arranged for a private tasting  hosted by co-owner Kimberly Loring.  Brian was also on hand.  They were very gracious hosts,and we came away impressed.

While they focus primarily on Pinot Noir and Chardonnay, they also produce a Cabernet Sauvignon/Mourvedre blend called Divergence which has also received critical acclaim.  It’s expensive though at $100/bottle.

The wines are sold through a mailing list and there is widespread retail distribution. Tasting is by appointment in the “Lompoc Wine Ghetto”. The tasting room is open Friday through Sunday from 12:00 to 5:00 (Monday through Thursday by appointment – 805-742-0478).

The Wine

This wine is sourced from the Clos Pepe Vineyard, an example of LWC sourcing first-rate Pinot Noir grapes from prestigious vineyards. The vineyard is located in the Santa Rita Hills AVA, an area that is ideally suited for growing Pinot Noir and Chardonnay Grapes.

The list other wineries who have sourced grapes from the same vineyard is a testament to the quality of the fruit, and reads like a Pinot Noir All-Star line-up.  Aside from LWC, other wineries who have sourced their fruit from Clos Pepe include A.P. Vin, Arcadian, Bonaccorsi Wine Company, Brewer-Clifton Winery, Carr Vineyards, Copain, Ken Brown, Kenneth Crawford, Hartley-Ostini Hitching Post Winery, Loring Wine Company, The Ojai Vineyard, Roessler Cellars, Siduri and Tyler.

 

Stylistically, LWC wines are “New World” style.  And for that reason they can be polarizing. They tend to be unapologetically “big” ripe wines (I vividly recall Brian describing one of his Pinots as a “steak Pinot”…and you know what?…it’s true!) that some believe to overly ripe.  Although, I have seen the alcohol level trending down the last couple of years.

My tasting notes follows:

Dark ruby color with cherry, plum, cola and spice aromas. On the palate, it’s intense, fresh, medium-full bodied, and silky smooth with cherry, cola, and spice flavors. Long finish. – 91pts

Recommendation: Highly recommended, especially if you prefer a more fruit-driven (though still well-structured) style Pinot.

The Wine Geek Stuff:

Alcohol: 15.2% alcohol.

Closure: Screwcap.

AVA: > California> Central Coast> Santa Rita Hills – Sta. Rita Hills

Varietal(s): Pinot Noir

Cooperage: Unknown

Retail: $43

Cases produced: 200

Related post you might be interested in:

Seafood Gumbo and Wine Pairings for Soul Warming #SundaySupper

Posted on by
85

This week’s #SundaySupper theme is all about soul warming foods.  You know, those soups, chili, stews, and other soul warming treat we seek when the weather turns cold.

When I first saw the theme, my first thought was of “Soul Food”. I’d  bet that “Soul food” is one of those phrases that if you ask 10 people what it means, you’d get 10 different answers!  Soul Warming foods and Soul food are one in the same to me, and when I think of Soul food, the first dish that comes to mind is Gumbo!  We have a tradition in our family of making Gumbo each New Year’s day, but it’s  a soul-satisfying meal whenever there’s a chill in the air.

Since I’m a Wino with latent foodie tendencies, I decided let my foodie nature rise up, and do a dish, and wine pairings this week!

Here’s my Seafood Gumbo (we …OK make that “I”, call it “Yumbo” – lame right?..but I like it!)

Seafood Gumbo

Seafood Gumbo

For me, there are two things you’ve got to get right to make a gumbo – the “roux” (I prefer mine to be dark brownish), and you must have stock that is chock full of flavors.  Sure you could take a short-cut, and go with store-bought (I’ve done that for a  ” quick and dirty” version of this dish, but the flavors are not as complex and intense for me. If you get those couple of things “right”, it’s clear sailing thereafter!

Print
Seafood Gumbo and Wine Pairings for Soul Warming #SundaySupper
Author: 
Recipe type: Stew
Cuisine: Cajun
Serves: 10-12
 

Adapted from Emeril’s Classic Seafood Gumbo recipe
Ingredients
  • ¾ cup vegetable oil
  • 1 cup all-purpose flour
  • 1½ cups finely chopped onions
  • ¾ cup finely chopped green bell peppers
  • ¾ cup finely chopped celery
  • 2 tablespoons minced garlic
  • One 12-ounce bottle amber beer
  • 6 cups Shrimp and Crab Stock
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 2 small Dungeness crabs
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon salt
  • ½ teaspoon cayenne pepper
  • 2 pounds medium shrimp, peeled and deveined
  • 1 tablespoon Emeril’s Original Essence
  • 2 cups shucked oysters with their liquor
  • ¼ cup chopped fresh parsley
  • ½ cup chopped tender green onion tops

Instructions
  1. Follow directions for cleaning and prepping crab to be cooked (click here, except remove crab legs and claws. Follow directions for Shrimp and Crab stock, except add crab shell and crab butter (roe) along with shrimp.
  2. Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp and Crab Stock to the pot. Season the gumbo with the thyme, bay leaves, crabs legs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
  3. Season both the shrimp with 1½ teaspoons Essence. Stir the shrimp into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary.
  4. Garnish with the parsley and green onions and serve in shallow bowls over white rice.

Notes
Recommended Wine Pairings – I paired this with the Navarro Vineyards Edelzwicker, a blend of Riesling, Gewurztraminer, and Pinot Gris. It would also pair well with Viognier, a dry Rosé, or White Zinfandel. If you elect to go with a less spicy version try a Pinot Noir!

 

Take a look at the culinary cornucopia the #SundaySupper team has put together for this week’s gathering around the #SundaySupper table! My recommended wine pairings (click on the name of the wine to find out where to purchase) are italicized.

Main Entrees: 

Pair these main dishes with Pinot Noir.  Look for the 2010 Davis Bynum Pinot Noir. It’s a silky smooth Russian River Valley Pinot Noir with a core of raspberry  and spice aromas and flavors, with caramel edge. Why it works: Pinot goes with just about everything.  It’s a white wine, in red wine clothing, which makes it incredibly flexible with dishes and methods of prep.  Pinot is sublime with poultry, and complements foods that are slow roasted, or braised.

I recommend a Chardonnay for these dishes.  Look for the 2009 MacMurray Ranch Chardonnay Sonoma Coast. It’s a medium-full bodied Chardonnay that’s undergone malolactic fermentation, that’s moderately oaked.  The oak aging brings vanilla and caramel notes to the party to go along with its ripe apple, tropical fruit and lemon cream character.  Why it works: The texture, and weight of wine complement the dish, and it has enough acidity to “cut” the dish a bit and prepare the palate for the next mouthwatering bite.

Pair this dish with a Tempranillo from Rioja Spain.  I really like the 2007 Viña Eguia Reserva. It’s shows great balance between oak and fruit with a cherry, dried herb, spice, leather and vanilla character.  Why it works: Tempranillo is an underrated food pairing partner.  It’s tends to be a light-medium bodied earthy red wine. It’s between a Pinot Noir and Cab.  It’s fruity with moderate tannins, and acidity making it a good fit for somewhat spicy fare like Spanish, Mexican and similarly spiced fare.  

Pair this classic Italian dish with Sangiovese.  Try the 2010 La Mozza I Perazzi Morellino di Scansano. It’s a blend of 85% Sangiovese, 5% Syrah, 5% Alicante, plus a couple of other indigenous Italian grape varieties from Tuscany  It shows juicy red and black berries, with some licorice and spice notes supported by soft dusty tannins.  Why it works: The food of a place and the wine of a place is always a good place to start when pairing wine and food.  On top of that, its high acidity, together with its medium-bodied character enable it to stand up to more substantial dishes.  Sangiovese is a wine that loves dished prepared with fresh herbs, rich thick soups, mushrooms and tomato based dishes

Pair this dish with an Edelzwicker, a blend of the “noble” Alsatian varietals of Riesling, Gewurztraminer, and Pinot Gris.  Look for the 2011 Navarro Vineyards Edelzwicker. It’s an aromatic white wine with a stone fruit, spice, and hint of citrus character. Why it works:  The spicy character of the wine, along with some sweetness (spicy likes sweet) and acidity make a great match!

Chili/Stews:

Pair these hearty dishes with Cabernet Sauvignon.  One of my favorites is the 2010 Columbia Crest Cabernet Sauvignon “H3″  It’s from Washington State, and is a bold wine that delivers delightful floral, dark fruit, cocoa aromas followed by plum, black cherry, vanilla and cocoa flavors. Why it works: Cab works well with red meats, dishes with earthy, herbal elements.  This youthful wine has plenty of fruit which make it a nice complement to longer cooked meats and stews.

Try these dishes these with a Cru Beaujolais (not to be confused with Beaujolais Nouveau hitting the store shelfs soon), a wine from France made from the Gamay grape. Look for the 2010 Georges Debœuf Moulin-à-Vent with a wild red fruits, and white pepper character that a juicy easy drinker.  Why it works: Like Pinot Noir, the Gamay grape is naturally high in acidity, and is light-medium bodied with low tannins. It pair well with dishes with veggies,earthy flavors. Great picnic wine too! Er..but I digress;-)

Syrah is a good match for these hearty flavorful dishes.  I like the 2009 Jacob’s Creek Reserve Barossa Shiraz from Australia. It’s has a fruity core of black cherries, plums, baking spices, and vanilla that balanced by some oak.  Why it works: Syrah is an ample full-bodied wine that likes thicker, fuller dishes like slow braises, stews (especially tomato-based), and one-dish meals.

Pair these dishes with the Sangiovese noted above:
Pair these dishes with the Pinot Noir noted above:
Pair this dishes with the Tempranillo from Rioja noted above:

Soups:

Pair these soul-warming soups with a Sauvignon Blanc from the Pouilly-Fumé region of the Loire Valley in France. Look for the 2011 Patient Cottat “Le Grand Caillou” Sauvignon Blanc.  It has a lovely tropical fruit, citrus, spice and mineral character with a tangy acidity.  Why it works: Sauvignon Blanc with its “green” (gooseberries, lime, green olive, papaya character and a mineral component attributable to the terroir of the Loire Valley make this a good match for vegetarian soups, spicy (hot) fare, dishes with acidic ingredients.  It’s a very versatile food pairing partner in that it work nicely as a complement or a contrast.

Pair these satisfying soups with Pinot Gris.  I recommend the 2011 King Estate Pinot Gris Signature Collection from Oregon. It has juicy lemon-lime, stone-fruit, green apple, pineapple and spice character.  Why it works: Pinot Gris likes ethic foods, especially coconut-milk based curries. 

Pair the rest of the soups with the aforementioned wines as noted in parentheses:

Desserts/Beverages:

Pair this Hot Fudge Pudding Cake (That Skinny Chick Can Bake) with the Terra d’Oro Zinfandel “Port”, a dessert wine made for chocolate! I like the what the Wine Enthusiast says about it…”The first duty of a Port-style wine is to be dazzlingly rich and sweet yet balanced in acidity, and this bottling is all that. Waves of blackberry jam, cassis and dark chocolate are brightened with zesty acidity…

  • White Hot Chocolate with Orange – GirliChef

Join on us on Twitter throughout the day during #SundaySupper.  And join us at 7pm EST, for our live weekly #SundaySupper chat.   All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

And be sure to check out the #SundaySupper Pinterest board. We’d love to feature your Sunday Supper Soul Warming Recipes and share them with all of our followers.

Pairing Wine with #SundaySupper Comfort Food Favorites

Posted on by
44

When I saw the theme for this week, ”Pairing Wine with #SundaySupper Comfort Food Favorites”, my mind was flooded with thoughts of some of my favorite comfort foods.  The thoughts seemed to come in chronological order.  My first thoughts were of my favorite comfort food when I was a child – Grilled Cheese sandwiches prepared with a ton of butter slathered on the bread, with a couple of sliced of American cheese, and a tomato! Then came my adolescent years and Beef Stroganoff, made with ground beef, popped into my head.  Isn’t it amazing how you connect food to certain memories in your life?

Seafood Gumbo

My favorite comfort food – Seafood Gumbo; Image courtesy of whatdidyoueat.typepad.com

Then I had to ask myself the $64,000 question – If you HAD to pick one favorite comfort food what would it be. After what was a few seconds, but seemed longer, of running through a myriad of possibilities, I ultimately came back to my first thought – Seafood Gumbo.  I make it each year for New Year’s Day.  We invite my folks, kids and friends by to share the deliciousness and good times.  Thinking of it puts a smile on my face.  For me, that’s the essence of the #SundaySupper movement – breaking bread with family, and friends, and making memories!

Check out this week’s dazzling array of comfort foods from the #SundaySupper team!  My recommended wine pairing are italicized.  Cheers!

Comfort Food |Soups

Pair these soups with Chardonnay.  Look the 2010 La Crema Sonoma Coast Chardonnay, which is widely available. It displays aromatic citrus, pear and hints of floral aromas that are followed by citrus, buttered toast and a hint of honey flavors.

Pair these soups with an Old World Sauvignon Blanc, which tends to have more minerality that New World Sauvignon Blancs. Look for the 2011 Domaine Cherrier Père & Fils Sancerre from France.  It displays a delightful lemon curd, verbena and herbal character.  

Pair these soups with a red Rhone Blend.  I recommend the 2011 Tablas Creek Patelin de Tablas (the white wine version is recommended for some main dishes below), a blend of Syrah, Grenache, Mourvèdre and Counoise. The Syrah adds dark fruit, flavors and spice.  The Grenache brightens the flavors and add acidity, while the Mourvèdre adds meatiness,  and the Counoise adds a bit of complexity.

Comfort Food  | Main Dish

Pair these main dishes with a Blanc de Noir style sparkling wine.  A Blanc de Noir is made with dark-skinned grapes used to make red wines like Pinot Noir , Pinot Meunier and/or other grapes.  I recommend the Gloria Ferrer Blanc de Noir.  It’s made with  90% Pinot Noir, and has wonderful red fruit and vanilla aromas are followed by creamy red fruit and citrus flavors. 

Pair these dishes with a Chardonnay.  Look for one that is moderately oaked such as the 2010 Wild Horse Unbridled Chardonnay Bien Nacido Vineyards Santa Maria Valley. It has a been aged in French oak for a few months.  It has a creamy lemon, green apple, and creme brulee character accented by fresh acidity and a touch a minerality.

 Pair these dishes with a white Rhone blend.  What’s great about blends is that the combination of grape varietals creates vinous synergy – a wine that is greater than the sum of its parts. Look for the 2011 Tablas Creek Patelin de Tablas Blanc.  It’s a blend of Grenache Blanc, Viognier, Marsanne, and Roussanne.  It’s a crisp and aromatic wine with honeysuckle and stone fruit aromas that follow onto the palate.  It also has very good acidity and an appealing minerality that make it versatile food partner. 

Pair these dishes with Sauvignon Blanc.  Look for the 2011 Stoneleigh Marlborough Sauvignon Blanc, a Sauvignon Blanc from New Zealand with enticing grapefruit, and tropical aromas with juicy stone fruit,  and tropical fruit flavors. This one is available at Costco.

Pair these dishes with Pinot Noir.  I recommend the 2011 Hahn Winery California Pinot Noir. It has wonderful cherry, lavender, and spice aromatics, that follow onto the palate.
Pair these dishes with a Sangiovese. Look for the 2009 Ninety+ Cellars Reserve Lot 57 Rosso Toscana.  It’s a blend of mostly Sangiovese (80%) with the balance split between Cabernet Sauvignon, and Merlot.  Therefore it’s a what’s referred to as a “Super Tuscan”.  It’s loaded with blackberry, black cherry, and spice character.
Pair these hearty dishes with a hearty wine.  I recommend the 2010 Bonny Doon Vineyard Contra Old Vine Field Blend.  It’s a rich blend of Carigane, Syrah, Zinfandel, and Petite Sirah loaded with dark fruit, spice, and a bit of smoke aromas and flavors.
Pair these dishes with a hearty Zinfandel.  Look for the 2009 Artezin Mendocino County Zinfandel.  It’s a well-balanced Zinfandel with plum, clove and spice aromas, followed by raspberry, plum, black cherry, and spice flavors. 

Comfort Food | Desserts

Pair these desserts with a sweet Moscato wine.  Try the 2011 Ecco Domani Moscato with its slightly spritzy mandarine orange, nectarine and honeysuckle character.

Pair this dessert with the 2011 Frisk Prickly Riesling a blend of 89% Riesling and 11% Muscat Gordo. It’s a slightly fizzy wine with very fresh acidity, that displays pear, guava, citrus and floral aromas, followed by peach, pear and a hint of mango flavors.  Available at Costco. 

Pair these wine delightful desserts (except the Smores Hot Cocao which will be just fine on its own!) with Graham’s “Six Grapes” Port. 

We have a very special guest this week, Lee Woodruff, wife, mother of four, author, CBS This Morning contributor and  founder of ReMIND.org.  We would be honored to have you join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite Comfort Food Recipes.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

Related Posts:

 

 

 

Wine of the Week: Robert Mondavi Winery Chardonnay Reserve

Posted on by
Reply

The 2010 Robert Mondavi Winery Chardonnay Reserve is my Wine of the Week (“WoW”) for September 22-September 28.

The Winery

The Robert Mondavi Winery was established in 1966 by Robert Mondavi, one of the most influential and esteemed winemakers in California history (Click here for his story).  It was the first major winery built in Napa Valley. For decades it was California’s most famous winery.  It was acquired by Constellation Brands in 2004.

It’s a beautiful property with classic California mission-style architecture, with an expansive archway and bell tower.  I must confess I haven’t been in a long time.  I recall visiting on one of my first trips to Napa.  Nowadays, I tend to visit the smaller wineries.  But, I’ve been impressed with their reserve wines.  I’ve also been impressed with a few of their entry-level wines  In particular the Napa Valley Merlot, and the Private Selection Meritage provide very good to great price quality performance.

The Wine

The grapes for this wine were sourced from the Hyde Vineyard in cool climate Carneros AVA in the southernmost part of the Napa Valley.  The grapes are pressed as whole clusters, then fermented on native yeasts in French oak where the wine undergoes partial malolactic fermentation.

What struck me most about this wine is how balanced it is.

2010 Robert Mondavi Reserve Chardonnay, Carneros

My tasting notes follow:

Pale golden-yellow color with beguiling apple, butter, floral along with hints of honey, oak and tropical aromas. On the palate it’s med-bodied and impeccably balanced, with a creamy texture, very good acidity, with apple, tropical fruits and a bit of honey flavors. Med long finish. – 91pts

 

Chardonnay is not top of mind for me when it comes to wine and food pairing, but this is a very food friendly Chardonnay.  There is a judicious use of oak, and very good acidity. It was fantastic with a Five Spice Chicken and Asian Style Noodle salad!

The Wine Geek Stuff:

Alcohol: 14.5% alcohol.

Closure: Cork.

AVA:  > California > Napa / Sonoma> Carneros

Varietal(s): 100% Chardonnay

Cooperage: Aged in French Oak (68% new) for 8 months, neutral barrels for 7 months

Retail: $40

Cases produced: 704

Media Sample

Many thanks to Folsom & Associates for providing the wine.

Related posts your may enjoy: