This is made by Charles Smith, who, over the past 20-plus years has built a reputation of making allocated, single vineyard wines of quality and appeal from some of the best vineyards in Washington. With his long flowing hair, he looks like he is more comfortable walking onto a stage with 10,000 screaming fans rather than making wine.
Let’s talk about the wine. This is 100% Syrah sourced from Oldfield-Boushey Vineyard, Yakima Valley in Washington State.
The enticing nose is dominated by blackberries, smoked grilled meats, chocolate, cooking herbs, and spices.
The palate is rich with an inviting mouthfeel whilst showcasing restraint and finesse. A bold first impression. More old-world in style so do not expect an Australian Shiraz. Fine dusty tannins are evident, with impressive structure and balance. Assertive layers of blackberries, dark cherries, smoky, earthy notes with a chef’s kitchen full of cooking spices, and cedar, with just a hint of chocolate, dark plum, and pepper on the finish.
There is a lot going on with this wine. Needs a few hours of decanting now but anticipate improvements over the next 10-plus years of cellaring- 2033 and beyond.
This arrived in store this week, a late arrival for the ‘Rosé Season’ whatever that means. Rosés can be drunk all year round, and, like Champagne, it should not be limited to one season or a particular celebration.
This is a great argument for the adage ‘saving the best till last’.
In a word, this is an impressive Rosé with all the finesse, depth, and complexity you would expect from an excellent offering from Provence.
The nose is enticing with wildflowers, light red fruits, and spices dominating. The palate is all cherries/strawberries/watermelon with secondary notes of lime and grapefruit. Displays wonderful balance and acidity delivered with an elegant mouthfeel and a long desirable finish. This is a great wine to share on the patio over lunch, a cookout or dinner.
Pairings should include salads, grilled fish- sea bass would be my choice, lighter chicken dishes, and of course Salmon.
Not all wines should be chilled to the same temperature because of their chemical composition. The backbone of white wine is acidity. The structure of a red comes from its tannins. Dessert wines have different amounts of residual sugar. Sparkling holds carbon dioxide (CO2). All have varying degrees of alcohol. Thus, temperature can mute or accentuate a wine, based on its components. Let’s start with optimal temperature ranges.
Red and Fortified Wine: While times they are a-changin’ common wisdom was once to serve reds at room temperature. But what does that mean? A humid studio at noon in August? No, thank you. Unless you live in a European castle where your boudoir remains chilly year-round, the room temp axiom is outdated.
Red wine should be in the range of 55°F–65°F. Lighter-bodied wines with higher acidity, like Loire Valley Cabernet Franc, prefer lower temps. Place it in the refrigerator for 30 minutes. Fuller-bodied, tannic wines like Bordeaux and Napa Cabernet Sauvignon taste better warmer, and should be right at about 20 minutes in the fridge. Red wine that’s too cold tastes dull, but when too warm, it’s flabby and alcoholic. Like Goldilocks, somewhere in between is just right.
Fortified wines like Port and Madeira should be 60°F–65°F.
White, Rosé, and Sparkling Wine: Whites need a chill to lift delicate aromas and acidity. However, when they’re too cold, flavors become muted. Like reds, fuller-bodied wines like Chardonnay from Burgundy and California shine between 50°F and 60°F. Dessert wines like Sauternes fall into the same range.
Lighter, fruitier wines work best colder, between 45°F and 50°F, or two hours in the fridge. Most Italian whites like Pinot Grigio and Sauvignon Blanc also fall in that range. Wine should rarely be colder than 45°F unless they’re porch pounders on a hot day.
Sparklers, however, need to be between 40°F and 50°F, as CO2 stays trapped better in colder liquids. Vintage and prestige cuvée Champagnes can be served at the top end, due to complexity and weight. Prosecco or similarly light-bodied fruity sparklers work better at the bottom end.
This reflects conventional wisdom and I agree but quoted temperatures are guidelines. Experience will guide you to finding your ideal personal drinking temperature.
When reviewing and drinking wine I drink straight from the cellar- the temperature is about 60F (A little higher than the 58F recommended) and this is perfect for assessing the flavor profile of white wines. I place the bottle in the fridge once I’ve poured my first glass- it’s at an ideal drinking temperature by the time I have my second glass, usually 10 – 15 minutes.
This is an ideal temperature for reds as well.
Whilst discussing this at a dinner a few weeks ago, the discussion briefly, turned to Wine Culture and our personal involvement in the wine industry. I expressed the opinion that my job was two-fold (it is actually much more) one was to put good wine in good people’s hands and, second, was to educate people and move them from Group B- let’s get drunk to Group A- let’s find a wine that will pair and enhance perfectly with what we’re cooking this evening and bringing out the best in both to elevate the dining experience.
Wine Culture:
A culture of Moderation. … As an enduring cultural symbol of fine life, the role of wine has evolved over time, changing from an important source of nutrition to a culture complementing food and conviviality compatible with a healthy lifestyle. The art of viticulture and winemaking has also evolved.
Portugal’s early wine history is dominated by outside influences, either by invading the country or by Trade Agreements, as the case with the British: The Phoenicians in the 10th century BC, the Greeks in the 7th century BC, the Romans in the 3rd Century BC and the Tartessians around 2000 BC. All these ‘guests’ brought rootstock from the East and knowledge of winemaking further advancing the industry in its early stages.
In 1386, the Portuguese signed the Treaty of Windsor with the British promoting strong diplomatic ties and making it much easier to access the lucrative British market to sell their Ports and Wines. The British also used this agreement as a bargaining chip against the French on several occasions whenever war arose between the two countries.
Just to give you an idea of just how big the British market was, in 1728 over 3 million gallons were sold to Britain before the counterfeit Port scandal hit prompting the creation of the Douro Wine Company to regulate the Port wine trade.
By 1799, the rebound had occurred with 11.6 million US gallons being imported by the English, firmly establishing Port as the “Englishman’s drink”.
Throw in Waning British demand, Phylloxera, Napoleonic Wars, a French Invasion, Brazil’s Deceleration of Independence, and Political Instability and the Wine industry suffered further over the next 150 years.
The future again looks bright with Democracy, admission into the EU, and a new and improved DOC-style Appellation System, a rise in popularity was ushered in.
It has been a roller coaster ride but the future never looked brighter.
The Unsung Hero of the Portuguese Wine Business.
Allow me to introduce you to Antónia Adelaide Ferreira, arguably, the most influential person, but still unknown. Born into a family of wine producers and Port traders in 1811, and forced into an arranged marriage with her cousin at the age of 23. As fate would have it, her husband passed away 10 years later, leaving Antónia to take over and run the family business.
Her vision and entrepreneurship enabled her to become the largest landowner in the Douro Valley and one of the wealthiest people of that time. In 1853, Antónia inherited further wealth, which brought her clearly into the sights of the local aristocracy and made her then, 11-year-old daughter, the most eligible bride in all of Portugal.
The Duke of Saldanha, the President of Portugal, converted a union between their two families through marriage to his son Assunção. Antónia’s refusal motivated a kidnap attempt which ultimately influenced her decision to move to London.
After returning to her homeland some years later, the oidium plague ravaged the Douro Valley, affording an opportunity to sell her Wines and Ports at a higher price, due to the shortage and buy up land and vineyards from the more unfortunate.
She also survived a ship sinking, that took the life of Baron Forrester, one of Douro’s strongest supporters. It is said that her skirt formed a balloon allowing her to float until help arrived.
The arrival of Phylloxera afforded her yet another opportunity for growth, eventually importing, selling, and distributing Phylloxera-resistant rootstock from America.
Their land holding expanded further when, in 1877, when her husband, Silva Torres purchased 300 hectares for her in the remote region of Mt Meão, undertaking a massive project, lasting 8 years, of reshaping the Mountain, diverting waterways, building a railway as well as a home, wine cellars, and several other buildings. Unfortunately, Antónia died in March 1896, 10 years after the completion of this project. Time has proven this to be an excellent decision, the region is now known as Douro Superior.
Wine Classifications
Classification started back in 1756 when the Marquis of Pombal delimited the Douro Valley region as the only true producer of Port. Putting that aside, there are some 55 wine regions, with 39 holding the classification as Denominação de Origen Contolada (DOC/ DOP). Add in about 200 different grape varietals with most wines being a blend of any or all of the varietals being used and labeled by region following regional regulations. ‘Single varietal’ wines must be at least 85% of the varietal indicated, this is a little higher than the 75% requirement in the US and other parts of the world.
Wine Regions.
There are 55 wine regions but the 8 major wine regions in Portugal are, from north to south:
1. Minho: situated in the northwest corner of Portugal and is home to Portugal’s most famous white wine: Vinho Verde (literally “green wine”) which can be a blend of as many as 25 different varietals. This slightly effervescent crisp white should be drunk young and is made for summer drinking.
2. Douro: This is Portugal’s oldest wine region and the home of port, a sweet wine fortified with ‘neutral spirits’ … usually clear brandy. Excellent red wines are also produced in this region, usually from the same grapes including Tinta Roriz (Tempranillo), Touriga Nacional, Tinta Barroca, Tinto Cão, and Touriga Franca
3. Bairrada: The name comes from the Portuguese word for “clay” reflecting the dominant soil type. The most popular grape in the region is Baga, which must constitute at least 50% of any red wine from this region. The majority of the country’s sparkling wine comes from this region made from Bical and the Malvasia Fina varietals.
4. Dão: Located just south of the Douro, producing predominately red blends from Touriga Nacional, Tinta Roriz, Alfrocheiro Preto, Jaén, and Bastardo. Encruzado, a white varietal with aging potential is also grown.
5. Setúbal: The city of Setúbal is located on the northern bank of the Sado River about 30 miles from the capital Lisbon, and is known for nature preserves, beautiful beaches, fishing, and of course aromatic fortified dessert wines made primarily from Moscatel de Setúbal and Moscatel Roxo. Similar to Orange wines, there incorporate the practice of extended skin contact leaving the wines with rich concentrated flavors with a raisin character, intense floral aromas, and a burnt orange color.
6. Alentejo: This is the largest region covering about a third of the country situated in the southeast sharing a border with Spain. It is known for its numerous castles and mountain villages, olives, and of course, both white and red wines.
White wines include Verdelho, Diagalves, Manteúdo, Perrum, Rabo de Ovelha, and Fernão Pires with white blends being based around the Antão Vaz variety.
Red wines are made predominately from local varietals such as Aragonez (Tempranillo), Alicante Bouschet, Touriga Nacional, Alfrocheiro, Castelão, Trincadeira, Moreto, Tinta Grossa, and Tinta Caiada. A little Cabernet and Syrah are also grown, predominately for blending.
7. Algarve: Located along the Atlantic coast, and includes the four sub-regions of Lagos, Portimão, Lagoa, and Tavira. It is known for its rugged coastline, and beautiful beaches and is a very popular wine tourism region. The local vineyards produce high-quality white, red, and rosé wines as well as fortified wine all carrying the I.G.P label. Just a side note, the I.G.P classification was developed for those producers wanting to make wine from grapes not sanctioned under the stricter D.O.C classification. A similar situation in the Province with the ‘breakaway appellation’ of Méditérranée.
8. (Island of) Madeira: You guessed it, the home to the fortified white wine, Madeira. The island is located off the coast of North Africa about 600 miles southwest of Portugal and is also known for its Verdelho.
Here are some wine suggestions you might want to chase up …
It may surprise you to know that Portugal produces not just Port, but some great wines as well, and some budget-friendly wines. Here are a few examples to entice you into exploring further.
Please allow me to introduce you to your new summer wine, or patio pounder as they have come to be known …
The nose is a delightful mix of pears, green apples, and lemons/limes with just a touch of honey blossom. All of this is crafted by nature to entice you to take a sip. The palate has a slight effervescence, typical of Vinho Verde introducing you to a combination of green apple, citrus- lemon and lime, pear, and orange peel, with hints of passionfruit, banana, and honey.
Great balance and acidity, crisp and refreshing. Nice long finish.
This is definitely going to be a crowd-pleaser this summer!
I would pair this with seafood, salads, and chicken from the grill, especially with citrus marinade, lemon pepper, fresh herbs, and asparagus. I could also see this pairing well with Falafel with a squeeze of lemon, Baba Ghanoush, and Pita Bread- if you live in Indianapolis, try Al Basha restaurant at 11321 Village Square Lane, Fishers, off Allisonville Rd.
Azevedo Winery
When discussing Vinho Verde, an interesting note is the Azevedo Winery. Known for its white wines of excellent quality. Situated in a 15th-century Manor and Tower in the region of Minho in the North West corner of Portugal. It is also known for developing a yeast strain QA23 which is now the most used white wine & cider yeast on the planet.
Silk and Spice 2020.
It would be fair to say this is the most popular red wine to come out of Portugal and has consistently gained 90+ ratings over the last 10-plus vintage. A testament to its consistency and broad appeal. The label (an old map) pays homage to the Portuguese sailors and their spirit of adventure, that traveled the globe, and in the process, opened the Silk and Spice trade routes between Asia and Europe. This is a wine to be discovered.
The 2020 vintage is a Blend of 40% Touriga Nacional, 20% Baga, 20% Alicante Bouchet, and 20% Syrah.
Enticing aromas of ripe plums, dark fruits, and orange zest draw you in to take a sip. The palate is full, fleshy ripe fruits, and appealing. Layers of plums, cassis, blackberries, and black tea, with secondary notes of more black fruits, oak, and spices. There is just a hint of sweetness and a long finish that seals the deal.
This is made to drink in its youth, and given its consistency, there is no need to cellar.
Pairings should include red meat straight from the grill, meat pasta dishes or traditional dishes like the Vale do Bomfim wine recommendations below.
Vale Do Bomfim 2019.
This wine comes from the House of Dow Port and comprises 50% Field Blend and 30% Tourigas Franca and 20% Tourigas Nacional sourced from vineyards around Bomfim in the Cima Corgo and Senhora da Ribeira (upriver).
The nose is dominated by red fruits, with some dark fruits, floral, and pine. The palate is layers of red cherries, red currants, and pomegranates with a hint of blueberries and spices. Soft mouthfeel, with nice balance and structure, and a satisfying finish.
Will cellar out another 5 years, to 2028.
Pairings should include Francesinha- a meat dish made with ham, steak, or sausage with cheese and crusty bread, but light enough to pair with chicken piri-piri and Bolinhos de bacalhau- a deep-fried patty made from potatoes and salt-dried cod. If you look further afield, meat from the grill, meat Lasagna and Pepperoni Pizza.
Cabeco do Mocho 2014. From Algarve region- 7
This is a blend of 60% Touriga-Nacional, 20% Jaen, 10% Alfrocheiro, and 10% Tinta Roriz sourced from the region of Algarve in the south of Portugal.
The nose hints at the red cherries, vanilla, and dark fruits that are to come with pleasant old-world charm. The palate is fine layers of red fruits with cherries dominating, with secondary notes of vanilla, oak, and black currants. Nice approachable mouthfeel, structure, and finish.
Drinking beautifully now but I suspect this has a few more years yet. A testament to the balance and longevity of this wine.
This is made from 100% Touriga-Nacional with 10-plus years of cellar aging on it.
The nose is enticing and all dark plum and blackberries with a hint of violets, and raisins, revealing some age on the bottle.
The palate is smooth, rich, and inviting that coats your mouth from top to bottom and front to back with dark ripe plums, blackberry jam, and raisins. Great structure and balance with a long finish. Ridiculous value makes this a must.
Cellar time: drink now to 2025
Pair with grilled ribs, Francesinha- a meat dish made with ham, steak, or sausage with cheese and crusty bread, chicken piri-piri, and grilled octopus.
Almotriga Douro 2015. From Douro region- 2
This is a blend of Touriga Nacional, Tinta Roriz, Tinta Barroca, and Touriga Franca sourced from Douro, which is the oldest wine-making region in Portugal.
The nose is all red fruits with a hint of vanilla and spices. The palate is inviting with a smooth mouthfeel that delivers layers of red cherries, red currants, dark wild berries, vanilla, and spices. Nice long finish with great balance and depth.
I’m always a great believer in pairing ‘local foods’ with ‘local wines.’ Here is a website that has some amazing food suggestions and a few that are definitely not for the faint-hearted. That’s why we have free choice, right? Check this site out for more food pairing ideas: http://www.portugalist.com/portuguese-food/
Allow me to introduce you to Vinaceous Wines, Margaret River and Frankland River:
Vinaceous Wines was established in 2007 and is owned and operated by marketer Nick Stacy & winemaker Mike Kerrigan; part of the new movement of non-traditional wine producers – choosing to source grapes from the best vineyards in the premium maritime climate wine regions of Margaret River, Frankland River- part of the Great Southern AVA, Adelaide Hills, and McLaren Vale to make their unique range of wines.
Vinaceous champions emerging new varietals such as Pinot Grigio, Vermentino, and Tempranillo, as well as the usual French varietals.
The Labels have a distinct Old World Circus Poster feel, which jumps out at you on the shelves.
Voodoo Moon Malbec 2021 – Frankland River.
Grapes are sourced from a single vineyard in the subregion of Great Southern West Australia.
Impressive aromas of floral notes underpinned by dark fruits, plums, and just a hint of spices. The palate is rich as it is lean with great balance and soft approachable tannins. Layers of plum, dark cherry, and blackberries dominate leaving little room for secondary notes of earth, spices, and black raspberries.
Malbec flourishes in the Margaret River area and produces great examples, and without spending an arm and a leg, this is definitely worth drinking, and adding a few bottles to the cellar.
This will cellar out until 2030 without a problem and I suspect you will see improvements for a few years after that.
Pairings should include red meats- roasted, on the grill and big meat and veggie stews.
Red Right Hand 2020 – Shiraz, Grenache & Tempranillo – Margaret River.
This is a blend of 67% Shiraz, 24% Grenache, and 9% Tempranillo and is sourced from vineyards in both Margaret River and Perth Hills.
This coming together of three varietals complement each other with great results adding their own individual character. The nose is enticing with layers of blackberries, plums, red fruits, delicate floral notes, and a spicy note to round things out. The palate has a lot going on with a soft approachable
mouthfeel cradling layers of blackberries, ripe cherries, red currents, plums, pomegranate, and a nice earthy spicey note on the finish. Great balance with tannins evident and a pleasing sweetness (from the Grenache, no doubt). This is a wine to be enjoyed and shared amongst friends. A great wine to pair red meats, pork, and chicken from the grill.
Cellar out to 2030 without a problem.
Raconteur Cabernet Sauvignon 2020 – Margaret River.
Sourced from several vineyards across Margaret Rive and WA, this is reflective of Old-World influence with impressive elegance and restraint. Margaret River region contributes 54% of the grapes with 46% coming from Great Southern.
The nose is enticing with violets and blackberries dominating and the palate delivers on the promise. The palate is welcoming with a velvety mouthfeel and makes you want to take another sip.
Slow down, savory the first sip, and discover layers of blackberries, mocha, cassis, and black currant, with vanilla and savory tannins dominating on the finish.
There is impressive balance, elegance, and restraint on show here, and a delight to drink.
Again, cellaring could go to 2030 without a problem and beyond.
I would pair this with your favorite red meat dish, Italian red meat Pasta and Pizza, Lamb, Pork Ribs, and Chicken from the grill.
Snake Charmer Shiraz 2021 – Frankland River.
And last, but not least, Australia’s most popular grape varietal- Shiraz. This needs some decanter time so be patient, it is worth it.
Margaret River Shiraz is characterized but elegance and restraint, and this is no exception. The nose is inviting but it really gets interesting on the palate. The palate showcases ripe dark and red fruits with blackberries, plums, and red cherries dominating with chocolate, savory spices, and black pepper making an appearance.
Cellar out to 2030 with confidence.
Pairing should include your favorite red meat dish, any red meat, pork, or chicken from the grill.
Pazo das Bruxas Albariǹo 2022 – Wonderful drinking!
The first thing you notice is the straw yellow color and the enticing aromas of floral notes, nectarine, and pineapple notes. There is an inviting, crisp clean mouthfeel that gives way to delicate layers of white peach, passionfruit, lime, and nectarine with great balance and refreshing acidity. There is a deceptive richness about this wine that adds to the pleasure of drinking it.
Pairings: I would normally recommend Seafood, Shellfish, Chicken and of course, Tapas but I would be remiss if I did not include the Indian dish Chicken Tikka Masala in the mix.
This will cellar out for 3-4 years but is really meant to be drunk young.
A SECRET REVEALED
Pazo Das Bruxas pays homage to the folklore and landscape of Galicia. It tells the tale of the Galician witches said to have gathered in the woods, which surrounded some pazos or manor houses, to conjure up spirits with their dances and spells. Nourished by their energy, the sap or lifeblood then coursed through the vines, in the same way the Albariño grapes give life to this wine today.
The fact this wine came in at #31 in Wine Enthusiast Top 100 in 2022 earning a 93 Pt rating from James Suckling is NO Secret, or at the very least, not unexpected.
This is a blend of Garnacha, Cariñena, Cabernet Sauvignon, Merlot, and Syrah sourced from several different vineyards within the DOQ of Priorat located in the province of Tarragona at the foot of the Sierra del Montsant. A region long respected as one of the primary growing regions in Spain.
Enticing aromas of blackberries dominate with black raspberries and vanilla playing a supportive role. The palate is impressive from the first sip with a soft approachable mouthfeel and a delicate richness showcasing excellent balance. Almost seamless layers of blackberries, pomegranate, red currant, and black raspberries with secondary notes of vanilla, orange peel, and powdered chocolate all come together with impressive results. One glass and you will want to pour yourself another.
Pairings should include grilled steak, Chorizo Pasta with Spinach, and Manchego, Spicy Veggie Tapas, rich tomato-based Chicken dishes, Pork, and Turkey- think Thanksgiving.
LITTLE SECRETS OF PRIORAT
Secret del Priorat reflects the typicity and diversity of this incredible region, a land of small miracles that happen every day, like the flowers on a lone almond tree in the middle of the vineyard. The magical landscape of Priorat brings us this pleasant, delicate wine in a tribute to the local landscape, with its steep slopes and llicorella slate soils, and its valiant winegrowing, where nature prevails above all else.
This could just be the best Cava you will drink this year!
Backed by 500-plus years of wine-growing experience, this is one of five sparkling releases from this family-owned winery. Throw in some serious family commitment, biodynamic wine-making methods, and a deep-rooted belief in the relationship between man and nature and the results are impressive, to say the least. Don’t take my word for it, pick up a bottle and share it with friends and see for yourself just how good this is.
This is a blend of 45% Xarel.lo, 40% Macabeo, 12% Parellada, and 3% Malvasía de Sitges- you could be forgiven for not knowing this grape, or at least this version, it has all but disappeared with only minute quantities are grown. It is known for its high acidity quality, and I suspect the reason this surprise inclusion has been included.
Aromas of lemon, green apple, and white peach will entice you to take a sip. One glance at your glass and you will notice an unending supply of small bubbles trying to escape.
One sip and you will notice a clean freshness about the mouthfeel. Acidity is present, but still soft and approachable with layers of lemon, white peach, green apple, and a nutty almond note with subtle herbs and a delicate saline note. It was not until I took my first swallow that I noticed the creamy texture and a nice length on the finish.
Excellent balance and just a hint of toast- as it should be. Way too easy to drink. I should also mention 2020 was considered a classic vintage despite some serious amounts of mildew resulting in a shortfall of grapes.
Excellent balance and just a hint of toast- as it should be. Way too easy to drink. I should also mention 2020 was considered a classic vintage despite some serious amounts of mildew resulting in a shortfall of grapes.
Pairings should include fried- Calamari is always the favorite. Thinking outside the box, Fried Fish, or Chicken tacos are a great option and not something most people consider.
I don’t know if any of you have noticed but over the past 5 or so years the standard of Sauvignon Blanc’s coming out of California, and Napa have been impressive, to say the least. Full-bodied wines with wonderful mouthfeels, and exceptional balance that will age out 5 plus years. I recently shared a bottle of Heritance (Napa) 2018 with friends and it was loved by all present.
I will make this comment, the land is expensive in Napa, hence many varietals are being pulled up and replaced with Cabernet Sauvignon which fetches much higher prices per ton. The result will see increased pricing on Sauvignon Blanc’s but they will be worth it.
The Capture Sauvignon Blanc is currently hovering around $55 and is one of the best I have tasted. period.
Here are two recent examples that are great examples, one from Sonoma, and one from Rutherford in the heart of Napa. Both are 2022 and are an excellent vintage.
Matanzas Creek Winery Sauvignon Blanc 2022- Sonoma.
Situated in the beautiful Bennett Valley, the Winery, from the beginning, has been focused on Sauvignon Blanc and Merlot- planting 90 acres of a Petrus Merlot clone in their Jackson Park Vineyard in 1984. Chardonnay and Pinot Noir and some ‘Bordeaux style reds’ have also been added. Did I mention they were Sustainable?
Sandra MacIver established Matanzas Creek Winery with Merry Edwards (yes, that Mary Edwards) as the founding winemaker in 1977 producing the first Sauvignon Blanc in 1980. Since then, Dave Ramsey took over as winemaker in 1989 and Marcia Torres-Forno took the reins in 2011.
This Sauvignon Blanc has a splash of Semillon- 2.5% and was sourced from several vineyards including 39% Alexander Valley, 16% Russian River Valley, 15% North Coast, 14% Dry Creek Valley, 11% Knights Valley, and 5% Bennett Valley.
Enticing notes of Jasmine, pineapple, guava, and citrus dominate the nose with hints of tropical fruits filling in the gaps. The palate is inviting, with a nice round mouthfeel with beautiful balance and acidity. Refreshing without being aggressive. Layers of honeydew melon, guava, white peach, citrus-grapefruit, and orange peel dominate with restraint and finesse.
Delicate without being thin. Great length on the finish that makes you want to take another sip. So much going on and a delight to drink.
Drinking beautifully now but could be cellared out to 2027.
Pairings should include Oysters, clams, lobster, crab, prawns, scallops, Sushi, white fish with light-cooking herbs, Salmon, Pesto Pasta, Thai Green Curry, a traditional Greek salad, and Rosemary Chicken.
The Rutherford Farm was established by the McDonald Family in 1978 with a modest holding with 270 acres added in 1986 and another 100 acres in 2001 with vineyards and land added when they became available. 2007 saw Thomas Rivers Brown join the team as Consulting Winemaker with John Wilson coming on board in 2019. The winery has grown over the years in both size, quality wines, and reputation but the focus has always been on its Mission; “Rooted in People, Place, and Purpose”
First fell in love with their Reds about a decade ago from their Kith and Kin Cabernet up to the Louis Bovet Reserve Cabernet. I’ve tried several vintages of the Sav Blanc before and have always enjoyed them, so I was excited to taste the current vintage.
Lovely aromas of floral notes, white peach, and citrus, with subtly spices that will entice you to take a sip. Take a minute and enjoy the aromas before jumping in the deep end.
The palate showcases lively acidity and great balance wrapped in layers of white peach, pink grapefruit, lychee, and cooking herbs. My immediate thought was Pad Thai Chicken with a squeeze of lime, as a pairing. There is a cleanness and focus about this wine that makes me want a second glass. An absolute delight to drink.
Drinking beautifully now but will cellar out till 2027 without a problem.
Pairing should include Oysters, clams, lobster, crab, prawns, scallops, Sushi, white fish with light-cooking herbs, Salmon, Pesto Pasta, Thai Green Curry, a traditional Greek salad, and Rosemary Chicken, and of course Pad Thai Chicken. Similar to the Matanzas Creek Sav Blanc.
Pewsey Vale 1961 Block Riesling 2020- withelegance and finesse!
This is a single vineyard release sourced from their 1961 Block, and, you guessed it, planted in 1961. This block is home to the oldest vines the winery owns, and I suspect the oldest Riesling vines in Clare Valley, given the valley was the site of Riesling plantings 100 years earlier. First released in 2017 this is an impressive wine.
Delightful enticing aromas of freshly squeezed limes and Myer Lemons with just a hint of Orange Blossom.
The palate has a smooth inviting mouthfeel, especially impressive given the level of acidity. Almost seamless layers of limes, Myer lemons, pear, and orange peel with just a hint of honeysuckle and a wet stone quality finishes things out. There is a pristine focus showcasing the exceptional balance, depth, and complexity this wine has to offer.
There is an added dimension to this wine, a change of direction, if you will, from the range of incredible Rieslings Pewsey Vale releases. Watch out for this release in the future, this wine has big potential in the future.
Cellar out to 2035 without a concern.
Pairings recommended by the winery include kingfish sashimi and lime jelly or vegetable spring rolls with Vietnamese herbs.
Pewsey Vale 1961 Block Riesling 2020- withelegance and finesse!
This is a single vineyard release sourced from their 1961 Block, and, you guessed it, planted in 1961. This block is home to the oldest vines the winery owns, and I suspect the oldest Riesling vines in Clare Valley, given the valley was the site of Riesling plantings 100 years earlier. First released in 2017 this is an impressive wine.
Delightful enticing aromas of freshly squeezed limes and Myer Lemons with just a hint of Orange Blossom.
The palate has a smooth inviting mouthfeel, especially impressive given the level of acidity. Almost seamless layers of limes, Myer lemons, pear, and orange peel with just a hint of honeysuckle and a wet stone quality finishes things out. There is a pristine focus showcasing the exceptional balance, depth, and complexity this wine has to offer.
There is an added dimension to this wine, a change of direction, if you will, from the range of incredible Rieslings Pewsey Vale releases. Watch out for this release in the future, this wine has big potential in the future.
Cellar out to 2035 without a concern.
Pairings recommended by the winery include kingfish sashimi and lime jelly or vegetable spring rolls with Vietnamese herbs.
Mayacaba Malbec 2017 – refined elegance!
There has been some movement in the wine Industry recently in the most unexpected (by most) areas. One is the substantial increase in the quality of Sauvignon Blanc from Napa, and the second is the noticeable increase in the quality and recognition of Malbec from Argentina. This is a great example of just how good they can be, noting this is a 2017 vintage.
The nose is polished and refined with aromas of red fruits, vanilla, and spices. The palate is focused and complex delivered with a soft velvet-smooth mouthfeel. Almost seamless layers of red currents, cherries, and cranberries, with secondary layers of vanilla, raspberries, and ripe plums. Impressive elegance and restraint with great structure and balance served up with generous appeal and great length on the finish.
Cellar until 2030 without concern, and I suspect this will continue to improve out to 2035.
This elegant versatile wine should include the following pairings: Classic Argentine Steak with Chimichurri Sauce, Lomo de Llama (you read that correctly), Asado Beef Ribs, Beef-filled Empanadas, Chorizo Sandwich, Flank Steak, Stuffed Pork Loin, Pasta with Meat Sauce, Roast Duck Breast, Arroz con Pato (Rice with Duck), Coq au Vin, Turkey with Gravy, Rotisserie Chicken, Italian Beef au jus and Salami, Jamon, Prosciutto and other cured meats with firm cheeses. Nothing like options, right?
This was Wine Enthusiast #1 Top 100 Best Buys and I have to agree, it’s great drinking and exceptional value- rare these days!!
This is a blend of 45% Zinfandel, 20% Petite Sirah, 15% Malbec, 10% Syrah, 10% Merlot and reflects in the glass. This is what I use to call an MTW Wine- something you bought to drink on Monday, Tuesday, and Wednesday but it is equally at home around the BBQ this summer. This is so approachable and easy to drink, you should just buy a case and stash it away for any good excuse and the price will allow you to do that.
The nose is ripe raspberry and plum enticing you to want to take a sip immediately.
The palate is lively red and dark fruits dominated by raspberry, blackberry, and plum, with a touch of vanilla, spices, and ripe sweetness, without being jammy, on a long smooth finish.
Will pair well with any red meat from the grill, especially with BBQ sauce, and rich Chicken dishes including a Chicken Burger with BBQ Sauce.
Cellar out to 2027 with confidence, although I suspect it will go longer.
San Simeon ‘Stormwatch’ Estate Reserve Red Blend 2019
At San Simeon, sustainability is a top priority. Vineyards are certified sustainable by the CSWA with 100% of their power coming from Solar Panels, and wastewater recycled.
This is a blend of 42% Cabernet, 19% Petit Verdot, 15% Merlot, 13% Cab Franc and 11% Malbec. One might be forgiven for mistaking this for a Bordeaux. It’s just more fruit-forward California version.
Anthony Riboli, 4th Generation Winemaker attributes the incredible uniqueness of the vineyards and the terroir that gives their wines their distinct flavor profile. One sip and I think you will agree, they have something special.
The first thing that hits you is the power in the nose, loads of ripe blackberries and red fruits, and a hint of coffee, intertwined with vanilla and oak. The palate is where its grandeur is on full display. A smooth, welcoming mouthfeel gives way to layers of blackberries, black currant, plum, and dark cherries, with secondary notes of vanilla, sweet tobacco, and a distinct earthy attitude. Tannins are evident as well as great structure. Nice long finish.
Cellar out to 2030 and beyond.
Pairings should include grilled ribeye steaks with blue cheese butter, roast leg of lamb with rosemary and garlic, and tagliatelle with beef ragu- winemaker suggestions.
Masseria Altemura Sasseo Primitivo 2020.
“Sasseo is the embodiment of the wish to create a Primitivo with a strong personality. Today, it is one of the most internationally successful wines from Puglia.”
The Winery is situated in the heart of Salento, halfway between the Ionian and Adriatic Seas- about the center of the heel of Italy. Planted in white calcareous stones and the red soil with sea breezes from both sides- think Rioja and how good their wines are.
Next thing I lay on the table, for those that do not know, Primitivo is Zinfandel. Its origins are from Croatia, gaining the name from the Italian word meaning ‘to flower first’. The name Sasseo refers to the abundance of limestone in the region.
The nose is all plums and red jam. The palate is bold and rich and is dominated by ripe black jam, and dark plums, with secondary notes of dark chocolate, vanilla, sweet tobacco, and spices. Appealing mouthfeel with a long finish. You could be forgiven for thinking this is Californian, especially with a few hours of decanting.
Will pair well with big meats from the grill, Pasta with meatballs, Meat Lasagna, and of course Veggie Lasagna, Mushroom & Parmigiana Cheese Pizza, and a rich Chicken Cacciatore.
Vine to Table 