This is a blend of predominately Sangiovese with a splash of Ciliegiolo, and Cabernet Sauvignon, which they allow to hang a little longer, and dry on the vine.
Governo usually refers to the Government but, in this case, it refers to an old vinification process that is mainly used, and presumably developed in Tuscany. Related to this, is the expression on the bottle all’uso Tuscano which translates to “in the Tuscan way” This method makes the wine darker, deeper in flavor, and smoother, with higher levels of alcohol- this is 14%.
The wine has enticing aromas of red fruits, blackberries, vanilla, and a hint of tobacco.
The palate is all blackberries, black currant, and dark red cherries, chocolate, with secondary notes of plums, dark chocolate, and black raspberries. There is a bit of sweetness that comes from the late-picked Cabernet Sauvignon and the Ciliegiolo, which is typically added to enhance the aroma and juiciness and soften more tannic varietals. Ciliegiolo means “cherry” in Italian.
This wine can be cellared up to 2030 and beyond.
Pairings should include your favorite Italian dishes, red meat dishes in any form, Osso Buco, and Pizza. Let us not forget creamy mushroom Risotto or Chicken dishes with some rustic garden herbs.
This has been compared to the 1828, 1947, 1967, 1994, and 2011 harvests.
The 2022 Harvest has been described as a ‘miracle harvest’ and will first show up in the US with Rosé, Whites, and then Reds which will trickle in over the next 5 years.
The question is, could this be the greatest Harvest ever?
I found this quote somewhere but do not remember where- apologies.
“After a short, wet spring and a long hot summer, with a little help from the scirocco and the maritime breezes, the harvest of 2022 in Italy will go down as one of the surprisingly greatest in history. ‘Definitely, the harvest of the decade if not the century!’ one independent winemaker in the Langhe exclaimed. In Tuscany, as well, the elderly Montalcino scions noted that they hadn’t seen a harvest like this ‘since 1967.’ And in the Veneto, Amarone producers were licking their lips over a protracted growth season with ‘potentially gobs and gobs of great Amarone to come, nothing as we have seen since 1947.’ Not to be outdone the Etna producers amplified the feeling from the peninsula and went one step further. ‘We have not seen a wine harvest like this since 1828 – this is the harvest of the millennial.’ So be it. the greatest harvest Italy has ever seen, mark their words.
Inkberry Shiraz Cabernet Blend 2019 – over delivers!
This will appeal to anyone who is a fan of Shiraz, Cabernet or Paso style wines.
This is a blend of 60% Shiraz and 40% Cabernet and is quintessential Australian. You will not find it anywhere else. Grapes are sourced from Single Vineyard Estate fruit located in the Central Ranges in New South Wales at an elevation around 2,000 feet. The elevation and the intense sunshine give the grapes a dark ‘inky’ appearance.
There is a lot going on, with the nose, both varietals walking in harmony with dark fruits- ripe blackberries, and plums edging out hints of blueberries, and cherries.
The palate is juicy, silky smooth and inviting with layers of blackberries, plums, and black currant with secondary notes of black raspberries, and red fruits with a vanilla mocha thing mixing things up on the finish. Great balance with a sense of completeness- everything is where it should be.
Cellar out until 2030 plus with confidence.
I have some 2010’s in my cellar and they are drinking beautifully.
Pairings should include pretty much any red meat, cooked the way you like it. Its just about grilling season and this is the wine you will want to drink while grilling, while eating, and after dinner as well.
Davey & Browne ‘Black Bubbles’ NV
When is a Shiraz, not a Shiraz?
I remember the first time I poured this for lunch guests at home, several years ago, they looked at the champagne flute oddly and exclaimed, it’s cold, and has bubbles, and it’s black. What is this?
Made from Shiraz, sourced from McLaren Vale vineyards over several different vintages, blended to bring you just the right amount of balance, restraint, tannins, and acidity, with just a hint of sweetness, all crafted for your drinking pleasure.
One sip and you will realize this is a very unique experience.
Aromas of dark fruits and cherries entice you to take a sip.
The palate clean, crisp, and refreshing with a ‘creamy’ mouthfeel, albeit wrapped in bubbles. The whole concept of black and sparkling framing blackberries, black currants, plums, dark cherries, dark chocolate, and raspberries can take a minute to adjust to. By the second sip your palate feels right at home and your brain is says more please. It is definitely Shiraz, just totally different. An absolute delight to drink.
I tasted this in two different glasses, a ‘traditional’ champagne flute, and second, a glass designed for drinking Pinot Grigio- it looks a little like a champagne flute on steroids. At the end of the day, I did not have a preference.
This will cellar out 2-3 years without a problem.
Pairing should include … This is made to drink before or after dinner, but you could successfully pair this with BBQ Ribs, Chinese Roasted Duck with Cherry Salsa, Roasted Turkey and of course Dark Chocolate Mousse.
This displays all that Marlborough Sav Blanc is known for: aromas of citrus and tropical fruits- passionfruit, tangerine with a hint of green peppers and ginger.
The palate is expressive, mouthwatering, and inviting with notes of lime and tangerine with passionfruit, mango and ginger making their presence felt on the midpalate. Nice length on the finish with just a hint of sweetness. Mouthfeel is rounded without sacrificing acidity and crispness with impressive balance. This is definitely one for Spring and Summer- which looks and feels a lot like this coming week.
Drink over the next year or two. There is always another vintage around the corner.
Pairings should include Asian-style seafood dishes – oysters, scallops, crab, clams, lobster, prawns – any shellfish with zingy flavors or a citrus or garlic marinade or dressing. Thai food generally, especially a green chicken curry, Grilled fish especially squid* or swordfish, dishes with herbs and greens – salmon with dill, for instance, but great with recipes that contain basil, coriander, rocket and especially mint.
Salads with goats’ cheese and feta, asparagus, avocado or grilled red peppers, fresh tomato salads or salads with fennel, mango, or papaya. Try adding some tabbouleh to your salad- works the same as adding a wine to the sauce- tightens the pairing a little more.
After three decades of making Grange, he left to embark on a new venture, John Duval Wines. He started with one wine- Plexus adding Entity in 2004, Eligo, a reserve Shiraz in 2005, then Plexus White, Annexus Grenache in 2013 and Annexus Mataro in 2016 and Integro.
I had an incredible opportunity to attend both a masterclass & lunch hosted by esteemed winemaker John Duval who has played a significant role in shaping Penfold’s grange legacy.
As you can see by the photo, typical October day in Chicago. Some of the wines we tasted include:
2020 Plexus Marsanne, Roussanne, Viognier.
2022 Concilio Grenache.
2021 Compono Cabernet Sauvignon.
2010 Plexus Shiraz, Grenache, Mourvèdre.
2012 Plexus SGM.
2020 Plexus SGM.
2008 Entity Shiraz.
2010 Entity Shiraz.
2021 Entity Shiraz.
2019 Annexus Grenache.
2016 Annexus Mataro.
2021 Annexus Mataro.
2008 Eligo Shiraz.
2013 Eligo Shiraz.
2018 Eligo Shiraz.
As you can imagine, an awesome time was had by all. Thank you, John Duval.
This is a blend of 61% Cabernet, 18% Merlot, 11% Malbec, 8% Petit Verdot, and 2% Cab Franc, all sourced from their own Dry Creek Vineyards in Northern Sonoma.
The Mariner had its initial launch in 2007 with the release of its 2004 vintage and was well received with a conservative 93 pt rating from Wine Enthusiast. To read a little more about the name go to: The Story of “The Mariner” – Dry Creek Vineyard
Established in 1972, and still family owned and run, their ‘no compromise’ attitude stands even stronger today. Their goal of remaining one of the last family-owned, iconic wineries that consistently produce 90+ point wines has been achieved and remains firm. All 185 acres are certified sustainably farmed vineyards.
This is a big, rich lush wine that coats the mouth from start to finish, and succeeds at putting a smile on your face from the first sip- always a good sign in my book.
Rich ripe aromas of dark fruits with a hint of mocha and spices, envelope your senses and promises much.
The palate delivers on the promise with intertwined layers of ripe blackberries, dark cherries, mocha coffee, and dark chocolate with secondary notes of black currant, and plum, with some spices wrapped in an earthy savory note from the mid palate to a long finish. It has all the elegance, balance, and power one would expect from this blend and region. A delight to drink.
I have several earlier vintages in my cellar and it never disappoints, and this is no exception.
I would expect this to cellar out to 2033 without a problem- your patience will be rewarded.
Pairings should include Lamb T Bone chops with fresh tomatoes and basil, NY Strips, Prime Ribs and Filet Mignon, Beef Lasagna, and pepperoni pizza. Pork will also work well if you have an earlier vintage.
These wines could just be the most value-driven wines you drink all year.
Parducci Wines’s journey started back in 1912 with a 16-year-old stowaway from Italy. Early efforts were tough going, constructing the winery with no electricity or tractors- everything was done by hand. Their early ‘bottling plant’ consisted of hoses and corks pounded in with mallets. The winery (then called Parducci Cellars) was founded in 1932 and is the longest-running winery in Mendocino County.
The family’s commitment to tradition and sustainability is first and foremost on their minds every single day of the year. A legacy was born, which continues today with their True Grit Reserve wines.
I should tell you that all their wines spend time in 100+-year-old redwood wine tanks and display an elegance about them that defies their price point.
I could carry on about how John Parducci sold grapes at 14 years old during probation or how he was inducted into the C.I.A.- The Culinary Institute of America, or the Vintner’s Hall of Fame in 2012- all interesting stuff, but, seriously, let us get to the wines.
Small Lot Pinot Noir- Mendocino County 2022
Loads of red fruits on the nose with raspberries, dark cherries, and plums dominating.
The palate is smooth and inviting, soft tannins frame layers of cherries, pomegranate, and plum with secondary notes of strawberries and just a hint of citrus. Impressive balance and nice length on the finish.
Should cellar out to 2028 with signs of improvement.
I would pair it with Salmon, lighter chicken dishes, Chicken Salad with a raspberry or strawberry dressing, and Vegetarian Pizzas. Turkey dishes should not be ruled out, it would be an ideal Thanksgiving wine.
Small Lot Petite Sirah- Mendocino County 2021
This was originally a French grape varietal called Durif- it is the product of crossing Syrah and Peloursin, a local French varietal.
The nose is dominated by ripe blackberries, plums, and spices not unlike Shiraz, just softer and more approachable for those just beginning their wine journey.
The palate is soft, approachable, and sumptuous in its mouthfeel. Loads of blackberries and blueberries with hints of
plum, dark chocolate, pepper, and spices, tobacco (think of Nth Barossa Shiraz), and cigar box.
Should cellar out to 2028 with signs of improvement.
Pairings should include your favorite red meat dishes, Lasagna, and Pepperoni Pizza.
Small Lot Cabernet- Mendocino County 2022
Delightful notes of fresh dark cherries and dark raspberries are balanced by stewed rhubarb and spices. Makes for an enticing invitation.
Bright ripe cherries dominate the palate with generous side servings of raspberries, plums, and spices with just a hint of dark chocolate, cigar box, and vanilla to round things out.
This Cabernet is on the lighter side making it more ‘pairable’ with a diverse range of dishes with a plush mouthfeel and soft tannins.
Drink in the next 3 – 5 years.
Pairings are wide open due to the character of the wine. Pick something you love and open a bottle.
Rancho Las Hermanas is a north-facing ranch covering almost 600 acres, with just over 200 acres of grapevines planted, and 40 acres of avocado trees along the upper ridgelines. The ranch is steeped in history being part of the original Mexican Land Grant in 1837 called Rancho San Julian.
It was converted from a cattle ranch to vineyards in the 1990s by Fess Parker, changing hands again in 2010 when Bill Foley took over. It is hard to say exactly what attracted Bill to the site, but I think the well-draining sandy-loam soils, with a fine top layer of Tierra series, a fine black silty loam had a lot to do with it. It truly is a unique site with the potential to produce exceptional Chardonnay and Pinot Noir.
Chardonnay 2021- Santa Rita Hills.
Lovely fresh aromas of freshly cut Lemons, apples with subtle hints of peach, and your powdery vanilla and musk, reminiscent of your grandmother’s talcum powder- which dissipates shortly after opening.
The palate is rich but restrained with an impressive mouthfeel and texture. Complex layers of green apples, lemons, and orange peel, with secondary notes of white peach, and pineapple, with a surprising note of honey melon on the finish.
This wine was 100% barrel-fermented and stirred every two weeks, then aged for 18 months which accounts for the creamy mouthfeel. Displays excellent balance and acidity.
Cellar out to 2030 with confidence.
Pairings should include Shellfish, your favorite seafood with a rich sauce- lemon butter, and chicken, or Creamy Lemon and Garlic, Ginger Scallion Sauce, Honey Garlic Sauce, Pineapple Teriyaki Sauce, Bearnaise, or Key Lime BBQ Sauce.
Pinot Noir 2021 – Santa Rita Hills.
Ripe aromas of red raspberries, cherries, and herbs entice you to venture further.
One sip and you will be convinced that this is something special reflecting the uniqueness of the vineyard site. Delightful layers of red raspberries, and cherries, with secondary notes of tea, herbs, and just a hint of thyme and black pepper. Impressive balance with depth and complexity, framed with excellent structure and elegance.
All this contributes to an enjoyable Pinot that is an absolute delight to drink.
Cellar out to 2030 with confidence.
Pairings should include Salmon, German triple cream Brie with Wild Mushroom (Trader Joe’s)-see photo, Asparagus wrapped in bacon, red pepper hummus and pita, Veggie Pizza with Mushrooms, Lamb shanks, and Pork.
If you check out their website www.rlhwines.com you will see just how enticing this winery, and the region is to visit. Enjoy the drive, and the spectacular views on the way there. Then treat yourself to a glass or two of great wines.
As a wine-growing region, Red Mountain was ‘discovered’ in 1972 but the essentials such as roads, power, and water did not make their appearance until 1975, and after much effort, the first 10 acres of vineyards were planted by John Williams and Jim Holmes.
Fast forward to 1980 when the first winery was bonded- Kiona Winery rose from the dust. Several other wineries followed with AVA status being achieved in 2001.
Today, 54 vineyards covering 2,300 acres produce some of the best wine out of the Northeast, and some might argue, the best.
Red Mountain is located east of the Cascades, the volcanic mountain range that divides the state, with totally opposite growing conditions. Annual rainfall is only 5 inches, compared to the western side- think of Seattle’s reputation for raining all the time. This lack of rain severely stresses the vines, a necessary condition for producing world-class wines.
Despite producing some exceptional wines, the AVA is still largely unknown.
Chasing Rain Cabernet 2019
No need for an explanation of what inspired the name. This is an excellent wine that defines the term overdeliver. This is predominately Cabernet- 95% with a splash of Malbec and Petit Verdot and barrel aged for 19 months before release.
The nose is an intoxicating blend of blackberries, cassis, chocolate, and wildflowers.
The palate delivers hefty quantities of blackberries, cassis, and dark cherries with secondary notes of chocolate, vanilla, and herbs with leather and oak rounding things out. The palate is smooth and concise with a surprising richness. Balance is evident with nice depth and complexity and a long finish to savor, whilst considering another glass.
Needs some decanting time- an hour or two should do it, but you will be rewarded.
I can see this improving over the next 6 to 8 years- 2030 and beyond.
Food pairings should include steak, lamb chops, burgers on the grill, beef pasta, or a Pepperoni Pizza for a casual evening at home.
Another great Winery located in Red Mountain is …
Klipsun Vineyard Red Blend 2020
If you are familiar with Red Mountain, one whiff of the nose will tell you this is Red Mountain wine- they all have that unique, distinct collaboration of fruit plus, not unlike ‘Rutherford Dirt’ so evident in wines from the Napa AVA.
The aromas are both enticing and impressive right out of the gate. Complex aromas of cranberries, blueberries, black currants, and dark cherries entice you to sip.
The palate is smooth and inviting with great balance, depth, and complexity on full display. Intertwined layers of Cranberries, blueberries, and cherries with blackberries, blackcurrant, cooking herbs, oak, and tobacco are mentioned on the backend. Tannins are evident with a grippy finish. An absolute delight to drink. 1 – 2 hours of decant time is recommended.
Cellar out to 2035 with your patience rewarded.
Pairings should include any of your favorite meat dishes. Will do well with Prime Rib, Fillet Mignon, NY Strips, Pepperoni Pizza, as well as Chicken dishes with a tomato-based sauce.
ALSO, keep an eye out for other articles and reviews in the future of Wineries located in Red Mountain. These might just be included. Hedges Family Estate, Kiona Vineyards, and Col Solare Winery. This is definitely not an AVA to overlook.
Grown in high altitude granitic soil dominated soils- 1007 meters in the Sierra de Gredos, west of Madrid, in the Castilla Y Leon region. 12 months in Concrete tanks before bottling accentuates the freshness and purity of the fruit.
The name, The Bululú refers to an actor skilled in mimicry who performed in traveling theater troupes in the Golden Age of Spanish theater.
Grenache is the most widely planted grape in the world with the oldest vines owned by Cirillo Estate Wines, in Barossa Valley in Australia. In Europe, it is often considered to be the Pinot Noir of the south.
This medium-bodied red displays enticing aromas of Raspberries and Strawberries. The palate has on full display, Raspberries, Strawberries, and Cherries, with a hint of black pepper, and blackberries. Silky smooth mouthfeel, great balance, and impressive length on the finish. If this were a relationship, I would say ‘This is a keeper’.
You should see improvements with cellaring over the next 5 years.
Food Pairings should include roasted vegetables, prime rib, rack of lamb, and Beef Bourguignon, as well as an assortment of Tapas.
The Ja! Tempranillo is produced by a family-owned winery in the La Marcha region with a focus on respecting and maintaining the ecosystem, and yes, the wine is Organic.
Aromas of Cherries, Raspberries, and Red Currents escape from the glass.
The palate is soft, approachable, and inviting, and is great to drink now. I can see this doing well in the backyard cookout or by an open pit fire as the weather warms a little. Layers of Cherries, Raspberries, and Red Current are accompanied by earthy gamey notes with a hint of vanilla and spices. No jagged edges and ripe red fruits make this way too easy to drink- only criticism.
Pairings should include Tapas as a first option with Beef, Lamb, Game- think Turkey and Thanksgiving, and Chicken being included,
You should see some improvement over the next 3 – 4 years. Although I would drink this now, there is another vintage around the corner.
Vine to Table 