A Red Wine for All Seasons- a Beckstoffer, a Rutherford and a Blackbird Arises.

Blackbird Vineyards ‘Arise’ Red Blend 2018

Named in dedication to the Paul McCartney/Beatles song.

Unmistakable Napa on the nose with rich dark fruits and floral notes rising from the glass. A delightful richness on the palate will assuredly put a smile on your face. There is an abundance of black fruits and chocolate with secondary notes of red currents, mint, and spices to round things out. The flavor profile draws down on the contributing blend varietals of 37% Cabernet Sauvignon, 27% Merlot, 26% Cabernet Franc, and the rest Syrah and Petit Verdot. This ticks all the boxes and is a pleasure to drink without being overripe or jammy.

Cellar out to 2030 without a problem.

Pair with Prime Rib, Most meat dishes, especially from the grill.

Taub Rutherford Cabernet 2017

Over the past 10 years, Taub has always been a favorite topic of mine. Great vineyard sites, great wines, and their Rutherford Cabernet releases have never disappointed me.

Does this make me biased, maybe a little, but one sip and I am sure you will agree with me. Such concentration, body, structure, and minerality.

This is a classic example of why I love Rutherford wines so much.

Enticing, seductive notes of dark cherries, plums, blackberries, blueberries, mint, and of course some mandatory Rutherford Dust thrown in for good measure.  The palate is smooth and inviting and has so much going on- excellent depth and complexity.

Almost seamless layers of Blueberries, blackcurrant, dark cherries, dark chocolate, and coffee, with secondary notes of vanilla, dried herbs, and of course Rutherford dust. Great on the initial tasting but so much better after it’s been open for some time. I recorked it and tasted it the second day and it absolutely rocked, so much better- give it 3 – 4 hours in a decanter and you will thank me for the suggestion.

Cellar time: I would give this another 6 – 8 years,

Food pairing should include your favorite red-meat dish, Rib Eye Steak in particular, Meat-based Pizza, and Pasta, Chicken with Mushrooms and, tomato-based sauces.

Only 250 cases were made.

And now for ‘Big Brother’ …

Taub Beckstoffer Georges III Cabernet 2017

This is one of my all-time favorite wines out of Napa. When you see Beckstoffer on any label it guarantees a quality wine. When you add into the mix Tom Hinde and Darren, Taub’s two resident winemakers, all the boxes get ticked.

I have been fortunate to taste the last 6 vintages and it has never disappointed me, given 2017 vintage was questioned by some, it has an amazing track record. 2017 defied logic, the driest season on record that produced wines of immense size, depth, and complexity with impressive responses from the industry and wine drinkers alike.  

The nose is impressive from the start with blueberries, cherries, and black raspberries dominating with just a hint of dark chocolate and Rutherford Dust.

The palate is silky smooth, generous, and inviting, delivering all the aromas with additional layers of plums, dark chocolate, and just a hint of spices. Impressive balance, with elegance and restraint on full display. Nice long finish with tannins in check.

Cellar out to 2030 and beyond will bring rewards.

Pairings should include Ribeye Steak, any meat dish with rosemary, roasted vegetables including potatoes with rosemary, roasted duck, and for dessert, anything with dark chocolate.

Australian Pinot Noir- Part 2

You have heard me speak passionately about Australian Pinot Noir, especially from Yarra Valley in Victoria, Mornington Peninsula in Victoria, and of course Tasmania.

See an article I posted on December 19th  

“The Best Pinot’s in the World”.

   This clip dropped into my email box today entitled ’15 minutes on Pinot Noir’ talking about some of the regions I mentioned and a specific winemaker and wine, enjoy!  

Two Delights from the South of France- Domaine Paul Buisse.

Domaine Paul Buisse.  

Cruising down the Cher River, an offshoot of the Loire River you could be forgiven for not noticing the numerous Chateau and Castles that have made this beautiful and historic region home. The repetitive rows of vineyards can be distracting. It is in this region (Touraine) that Domaine Paul Buisse has several vineyards including 50 acres of Sauvignon Blanc, overlooking the river, where our first wine is sourced from.

If you have ever traveled there, one sip of either of these wines will take you back. There are hundreds of wineries producing wonderful wines from this region and sadly many of them don’t make it to the US. This one did make it and is definitively Loire and a delight to drink. Perfect for sharing on a hot summer’s day.

Touraine Sauvignon Blanc 2021

Pale green in color with delicate aromas of white peach, crisp apples, and a hint of citrus and green pepper. The palate is strikingly refreshing with layers of apples, white peaches, and green peppers leaving you with a clean fresh mouthfeel and nice length on the finish.

I would pair this with fresh grilled seafood and a tossed green salad.

Chinon Cabernet Franc 2020

Sourced from some of the best vineyards in Chinon, which is arguably one of Loire Valleys’ best wine-growing regions.  

As you pour this wine into your glass you cannot help but notice the soft ruby color that glistens and entices you to take a sip. The bright raspberry and quintessential violet notes will clinch the deal.  One sip and you’ll be impressed with the depth and generosity of this medium-bodied wine. Great mouthfeel with silky tannins framing loads of dark fruits, raspberries, and spices on some nice length on the finish.

Impressive balance and acidity make this an excellent pairing with grilled red meat from the grill, game, and softer cheeses.

Kuleto Wines- great names and great blends. Perfect for Cook Outs.

Kuleto ‘Frog Prince’ Red Blend 2021

Situated on the eastern side of Napa in the hills above Rutherford, drawing in the spirit of Burgundy and Tuscany.

The palate carries an Old-World attitude with a Napa mouthfeel- soft and approachable with an unexpected, but impressive middle palate silky smoothness. Great balance with acidity and tannins in check.

Enticing aromas of Raspberries, Cherries and dried herbs greet you. The palate reflects the nose with additional layers of red currents, blackberries, and plums extending out on a long finish. Will cellar out another 5 years, to 2028.

Pair with just about any red meat from the grill and a few friends.

Kuleto India Ink Red Blend 2021

One look at the wine in the glass and the name starts to make sense. This is a blend of 70% Petite Sirah, 18% Merlot, 8% Cabernet Sauvignon, 2% Malbec, 2% Petit Verdot.

Impressive aromas of dark fruits, sweet tobacco, and cooking herbs will entice you to take a sip, or two. Wonderful mouthfeel, soft and seductive serving up blackberries, plum, savory notes, and cooking herbs and pepper. Give it some time to breathe and a cooked meat smokiness develops.

No guessing here on what to pair it with- spicey and straight from the grill.   

Cellar out to 2027 with confidence.

Two Highly Allocated Jim Barry Releases. Clare Valley does it Again.

Assyrtiko 2019- Clare Valley, South Australia.

Yes, you read correctly, Assyrtiko, the classic Greek varietal is being grown in Australia, since August 2012 no less. When you think about it, the climate in Clare Valley and surrounding wine regions is most definitely Mediterranean so it makes sense that it was bound to appear at some point. In the past decade, Australian winemakers have been planting and experimenting with 100’s of different varietals you wouldn’t expect to see with some excellent results. This is a classic example.

Delicate aromas of citrus, pear, apple, and saline are impressively showcased. The palate is where things happen. Lively and refreshing with a sensational mouthfeel that frames layers of citrus- lemon and orange peel, green apple, wet stone, and a hint of saline. Not unlike the dry Rieslings, that Jim Barry and Clare Valley are known for, just more like a half-brother with an interesting past. Just a hint of sweetness on the rather long finish. Absolutely delicious and a must for spring and summer parties.

I’m inclined to drink this young and enjoy the lively freshness.

Pair with Shellfish, Scallops, grilled fish, oysters, and salads. If that isn’t enough, check out what the Greeks pair with it. The adage ‘what grows together, goes together’ applies. I paired grilled fish and chicken with lemon and octopus when I was in Mykonos last summer- spectacular. 

The Benbournie Cabernet 2014

Clare Valley isn’t known for Cabernet but I think that is about to change, after tasting this Cabernet. Not like any Cabernet, I’ve tasted from Australia, don’t get me wrong, it’s all Cabernet, just a divergence, super interesting, and a delight to drink.

The nose is all red fruits with a smattering of dark fruits, dried cooking herbs, and mint. The palate is all raspberries, red currant, black currant, and cassis with secondary notes of mocha, and dark chocolate all delivered with boldness, elegance, and beautiful balance. There is a subtle tension there that adds to the complexity and makes the finish worth waiting for. Tannins are still evident, despite being 9 years old. I would suggest 3-4 hours of decant time to get the best out of this. Another 8 to 10 years in the cellar would only benefit this excellent wine- 2030 and beyond. 

Pairing: Any rich red meat dish will work with this, just make sure it’s worthy.

What do you get from a Cabernet sourced just outside the Napa boundary that displays, Napa swagger and high-elevation elegance at under $20?  

Clay Shannon Cabernet Sauvignon 2019

Without the cache of Napa, pricing for grapes per ton is about a third of what Napa Cabernet fetches. The upside to this is you get great Napa-style wines at a much-reduced price point. Lake County is high elevation, Estate Grown fruit, and is just adjacent to Napa, to the north.

Big bright fruit aromas pour from the glass with notes of cassis, dark cherries, black raspberries, and a lingering hint of mint.

The palate delivers blackberries, black currents, dark cherries, and cooking herbs with surprising boldness and generosity. A nice balance of Napa swagger and high-elevation elegance with a long finish that gives you time to decide when to pour yourself another glass.

Improvements from cellaring should extend to 2030.

Pairings suggestions: Lamb, Prime Rib, New York strips, Pork, Chicken with Tomato based sauces, and vegetable dishes including Pizza.  

From the Cellar … Rhys Estate Vineyards

The driving force behind Rhys Estate is to make Pinots and Chardonnays that are unique and expressive of the chosen vineyard sites. All of the sites are selected for their distinctive soil and the growing climate spanning 6 different sites in the Santa Cruz Mountains region and 1 in Anderson Valley. Their Skyline Vineyard has the distinction of being the highest vineyard in California at an altitude of 2,360 ft.  

All the grapes are vinified by blocks in small one-ton fermentation tanks and are crushed by feet instead of modern mechanical methods, utilizing natural yeasts for fermentation and French barrels for aging.

The result is a range of distinctive, unique wines that reflect their terroir and are an absolute delight to drink that stand up to cellaring with exceptional rewards.

Horseshoe Vineyard Chardonnay- 2012

Sourced from one of their Santa Crus Mountains Estates with an elevation of 1360′ to 1610′ planted on a base of sedimentary rock and volcanic ash intermingled with Limestone. Combine this with maritime influence- the Pacific Ocean to the west and the San Francisco Bay to the east and you have ideal growing conditions for Chardonnay.  

The first thing to note is the lovely golden yellow color it’s developed- always a dead giveaway for an aged Chardonnay. The nose is still bright with layers of pear and apple and just a hint of citrus.

The palate is rich and creamy displaying excellent structure and balance. Apples, ripe pears, and citrus with a hint of creme-brulee/ caramel and oak on a long finish.

This is drinking so beautifully now I would have to say it’s close to its peak. If you are lucky enough to have a few bottles stored away I would be tempted to keep one until 2025, just to see how it develops further. If you’re intrigued and can find a bottle somewhere, expect to pay around $100 but it will be worth the experience. Hats off to a bottle of fine wine and its ability to cellar and impress after 10-plus years.

Bearwallow Vineyard Pinot Noir 2012

Sourced from their Anderson Valley Vineyard with an elevation of 300′ to 600′ planted on a layer of fractured shale, quartz, and sandstone and chosen for that very reason.

The nose is immediately impressive with layers of dark cherries, passionfruit, raspberries, coffee, and floral notes. A really pretty nose with a hint of spices and a promise of more to come.

The palate is smooth, inviting, and elegant with layers of dark fruits- dark cherries, raspberries, blackberries, and secondary notes of plum, violets, and spices. Impressive integration and balance with amazing depth and complexity.

If you do see this anywhere, buy it! You will not be disappointed- drinking beautifully now but I suspect this will be drinking even better over the next 5 years. Should retail for around $80 a bottle.

An Oakville Gem with a Bordeaux influence- Patria ‘Avoyelles’ Red Blend 2018

This is an impressive wine from the start, but it does need some time to open. I suggest 4 – 6 hours but then: spectacular. Big bold rich fruits hit the nose and the palate with elegance and finesse. This is a Bordeaux blend of 48% Cabernet Franc, 46% Cabernet Sauvignon and 6% Petit Verdot  

When Tony Biagi, whom some of you know as Winemaker extraordinaire at Hourglass, wanted to lunch his dream winery he turned to longtime friend Kimberley Jones, to handle sales and marketing. Their partnership, I believe, has laid the groundwork for exceptional success in the future. Time will tell.

Lovely rich cherries, plums, spices, and an interesting note of mint/eucalyptus dominates the nose. The palate confirms what the nose promises, delivered with a full-bodied elegance one would expect from Oakville fruit and winemaker Tony Biagi at the helm. Layers of blackberries, blueberries, and red currents with secondary notes of tobacco, chocolate, and spices complete this seamless parcel of flavors with serious intention. Everything is where it should be with exceptional balance, complexity, and expressiveness. This ticks all the boxes, an absolute delight to drink.

Food pairings: choose your red meat dishes carefully, a Pot of Beef Bourguignon immediately came to mind. This is all Oakville but it has a French Bordeaux leaning.

This will cellar out 20 plus years but is drinking beautifully now with 4-6 hours decant time. Your patience will be rewarded, just needs a little planning on your part. If you want to drink this with dinner, decant it at noon and come back every hour, taste it, and rebottle when it’s to your liking. Then it’s ready to pour straight from the bottle or serve in a decanter if that’s your thing.

From the Cellar … Zenato Ripassa Valpolicella Superiore 2007

Ripassa and Ripasso’s are synonymous and are considered to be baby Amarone’s and about a third to half the price. Great news if you like the style but are budget focused. I’ve tried many different producers and many different vintages and when I found this in my cellar last week, I thought of the Moroccan Chicken recipe I have and thought I’d give it a try. The suggestion came from a MW friend who reached out to a Chef and MW friend of his in New York, for three vintages of Amarone I’ve been saving for a special occasion.

This is holding up so well given its 15-plus years old and sitting comfortably at the $25 point upon release. This is bigger and richer than I expected with all the hallmark notes of dark fruits, cherries, and raisins on the nose. The palate is velvety smooth delivering everything the nose promised with the addition of plum, powdered cocoa, and spices. Balance and structure are still evident with a long expressive finish. Drinking beautifully now and a clear testament to the wine’s cellaring potential. I still see a few years of drinking with this vintage. Scored a 92pt rating- WS, upon release and came in at #48 in their Top 100 wines in 2011.  

This will pair with several dishes including Risotto with gorgonzola, grilled sausages and tomatoes, and rabbit casserole. I paired this with- Recipe pairing: https://www.themediterraneandish.com/moroccan-chicken-recipe/

I cooked this for the first time last weekend with a few variations: I don’t eat olives so I passed on those and I didn’t have dried apricots on hand so I substituted dried pineapples instead. It turned out exceptionally well but I will endeavor to have dried apricots on hand next time around.

I’m test-running this dish to perfect it so I can serve it later this summer with three aged vintages of Bertani Amarone which I think will be a closer, more refined pairing. My current photo is included.  

From the Cellar … Coquerel Cabernet Franc Napa Valley 2013

January is a quiet month in the wine business so I’ve taken the opportunity to have some time off work, hence some ‘From the Cellar’ articles reflecting on the longevity/cellar ability of some wines.

WOOOW, this is holding up and drinking so well! If anyone has bottles in their cellar, I’d crack one open now, if you don’t and you’re lucky enough to find some, expect to pay around $40 or so. Still has another 5 plus years without hesitation but it’s delightful drinking now. Grapes were sourced from Coombsville AVA and barrel aged for 20 months in French Oak (25% new)

The nose is all dark fruits, with subtle notes of violets, cherries, and dark chocolate. The palate reflects what the nose promised with a velvety smooth mouthfeel with plenty of body and structure evident. The richness in the palate that was so evident in 2015 when I first tasted this wine is still very much present. Layers of dark cherries, plums, blackberries, and chocolate showcase the further aging potential, just a little more integrated and smoother on the palate. Impressive balance and a long finish.  

This wine has only gotten better with age.