Vine to Table

What has 42 ha and 70 plots and is delicious to drink? …

Chateau de Pez of course!

About the Winery …

It is possibly the oldest Bordeaux wine-making estate in the Saint Estéphe appellation, rivaled only by Chateau Calon Segur. The Chat. de Pez estate was created in 1452 by Jean de Briscos and has since passed through many owners with Jean-Claude Rouzaud being the current owner and custodian since 1995. If you are curious about the name, he is best known for the Roederer Champagne, the maker of Champagne Cristal, as well as owning Pichon Comtesse de Lalande in Pauillac, Chateau Bernadotte, and Chateau Haut-Beausejour.

The vineyards are 48% Merlot, 46% Cabernet Sauvignon, 4% Cabernet Franc, and 3% Petit Verdot planted on gravel, limestone, and clay soils. A 17-meter altitude difference produces excellent drainage for the vines, which are an average of 25 years old. Their average annual production is around 18,500 cases.

Due to substantial investment reflecting the jump in quality, the Chateau has had a string of outstanding vintages from 2014 to the current vintage- 2023.

Chateau de Pez 2021

The 2021 vintage is a blend of 51 % Cabernet Sauvignon, 43 % Merlot, 3% Cabernet Franc, and 3 % Petit Verdot.

Expressive aromas of ripe red cherries, wildflowers, plums, blueberries, and spices.

This wine displays impressive depth and complexity with great balance and acidity. Tannins still give a dryish pucker, after all, it is only 6 years old. I anticipate this will soften in the coming years, 2 -3 hours of decanting in the meantime. This was impressive drinking day 2 with just the cork back in the bottle.

This will cellar out to 2035 nicely with marked anticipated improvements.

Winery recommends the following pairings: veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes as well as mushrooms, pasta, and cheese. Chateau de Pez is also quite good with Asian dishes, and hearty fish courses like tuna, mushrooms, and pasta.

Wine Enthusiast gave this 94 Pt rating.

Lapostolle Curvée ‘Alefandre’ Merlot 2012 – from the cellar.

About the Winery …

Yet another Chilian Winery with French roots. The winery was established in 1994 by Alexandra Marnier Lapostolle and her husband Cyril de Bournet. Alexandra is from the renowned Marnier Lapostolle family, that has for several generations dedicated itself to making high-quality wines and spirits. In other words, French winemaking philosophy with the magnificent terroirs of Chile. Today Charles-Henri de Bournet, from the 7th generation of the family, is at the helm of the Domaine.

About the Vineyards …

The Apalta Valley is a horseshoe shaped valley surrounding the vineyards, near the city of Santa Cruz, and just over 100 miles southwest of Santiago and benefits from a north-south exposure, something rare in Chile. The vineyards are planted on very ancient soils originating from the Cretaceous period, featuring granitic and granodioritic material, with angular stones and underlying clayey subsoils on the hills. The flatter areas, next to the Tinguiririca River are composed of colluvial and some older alluvial material courtesy of the river.

About the wine …

This is a blend of 85% Merlot and 15% Carmenere, and is aged in French Barrels for 9 months with 59% in new oak and the balance in second and third use. Almost 12,000 cases produced.

Enticing aromas of violets, blueberries, olives, chocolate and just a hint of herbs.

The palate is smooth and inviting with obvious depth and complexity. Interwoven layers of blackberries, blueberries, dark cherries, chocolate, and plums, with just a hint of dark raspberries and spices.

Excellent balance with everything in place, and just a hint of sweetness on a long finish. Tannins still resolved in their duties.

This still has 3 – 5 years before hitting its peak.

Winery recommends well-seasoned dishes with a red wine demiglace such as short ribs and angus beef to pair with this wine. I would consider Filet Mignon, Spaghetti and meatballs, Duck, or Turkey.

Have you tasted a Zibibbo? – drink like Cleopatra.

Tonnino Zibibbo 2021

This 100% organic Zibibbo is from Sicily, planted on soil rich in limestone, sand, and organic elements. It is known predominately as a sweet wine that falls into the Muscat family and is also known as the ‘Muscat of Alexandria’.

This is a dry version and infinitely drinkable- be warned.

It is believed to have originated in Northern Africa and arrived in Sicily via Greece. Despite being produced in several countries today, including Spain, South Africa, California, and as far away as Australia, it still flies under the radar and is relatively unknown outside of Europe.

It was rumored to have been Cleopatra’s favorite wine.

This family-run winery was started by Grandfather Paolo back in 1950. It took a few decades until the decision to make their own wine became a reality. Today, the third generation is focused on doing things as their grandfather taught them- hand pruning, hand picking, and paying back to the land that gives them bountiful grapes to make impressive organic wine. Grandfather would be proud.

This highly aromatic white wine showcases alluring notes of White flowers, and citrus- lemons and orange zest, with just a hint of apricot.

The palate is enticing, almost seductive, with a rich fruit-driven mouthfeel balanced with crisp acidity. Think back to when you tasted your first Gewürztraminer, a similar experience. An almost pear-like texture dominates framing layers of ripe lemons, orange zest, apricot, pear, and just a hint of almond and lychee on the finish. Impressive depth and complexity, amazing balance, and loads of character and attitude.

It makes you want to have another sip the second you finish your first. This pretty much ticks all the boxes and is a must-try white.

This should cellar out to 2030 without a problem.

Pairings should include, shellfish, scallops, fish- swordfish in particular, chicken, and pork.

Cambria Estate ‘Julia’s Vineyard’ 2018 – Infinitely drinkable!

First impression from the nose is loads of cherries, cola, dark raspberries, and an earthy leather note to round things out.

One sip and I am convinced this is one of the best Pinots on the market that sits around $25. This is classic cool climate, coastal elegance sourced from a single vineyard in Santa Maria Valley in Santa Barbara County. Between the fog keeping the vines cool and the unique characteristics of the soil consisting of ancient fossilized seashells, shale, limestone, and sand, this vineyard produces a Pinot that drinks way beyond its price point, that is infinitely drinkable.

This is an all women affair with proprietors Katherine and Julia Jackson and head winemaker Jill Russell who joined the team in 2017. The vineyard was renamed in 1988 in tribute to Julia Jackson.

Silky soft mouthfeel greets your first sip with a balance of delightful fruit, elegance, and restraint, with well-integrated fine grain tannin. Impressive layers of cherries, pomegranate, strawberries, and raspberries dominate with secondary notes of cranberries, cola, oak, with just a hint of an earthy leather note and spices on the lengthy finish.

For a flagship wine this is an over achiever, not surprised it received a 92 Pt rating from Wine Enthusiast.

This will cellar out to 2028 with confidence. I still have a few bottles in the cellar so look for updates in the future.

Pairing should include grilled Salmon on cedar plank, Chicken Salad with a Raspberry dressing, Turkey, or Pork with cranberry sauce.

A few quick observations: this is my first photo outside this year, summers here, finally. I have several Pinot glasses of different shapes, but I also seem to revert to old school from Riedel- I think they work best.

Groth Estate Chardonnay 2022- new world with an old-world soul.

All the grapes were sourced from the Hillview Vineyard which was acquired in 1982. This 44-acre Vineyard was acquired for its Merlot but almost half was replanted with Clone 4 (Wente) and Clone 76 (Dijon) after realizing its potential for world-class Chardonnay.

Ted Henry, their winemaker, came on board in 2021 as Director of Winegrowing, after cutting his teeth at Clos du Val for 5 years, and Jarvis Estate.

An immediate richness is present as the wine is poured into the glass with baked apple pie, vanilla, and pear, with traces of butterscotch and ginger escaping from the glass.

The palate is smooth, rich, and creamy, coating your mouth. This is beautifully balanced with impressive acidity, all wrapped in elegant complexity and appeal. Intertwined layers of ripe Fuji apples, pears, peaches, papaya, orange peel, lemon plum, and an interesting sesame seed/caramel thing going on—reminiscent of a sesame candy bar I used to eat, growing up in Australia.

Ginger, lemon curd, and spices round things out, delivered on a long finish.

If you like your Chardonnay big, bold, and opulent without the overly oaky buttery notes, then this is right up your alley. It has great balance on display, walking somewhere between bold and elegant. The 14.9% alcohol is not at all evident.

Cellar out to 2030 with confidence.

Any seafood, shellfish, chicken, or pork will pair well with this wine.

What has 42 ha and 70 plots and is delicious to drink? …

Chateau de Pez of course!

About the Winery …

Due to substantial investment reflecting the jump in quality, the Chateau has had a string of outstanding vintages from 2014 to the current vintage- 2023.

Chateau de Pez 2021

The 2021 vintage is a blend of 51 % Cabernet Sauvignon, 43 % Merlot, 3% Cabernet Franc, and 3 % Petit Verdot.

Expressive aromas of ripe red cherries, wildflowers, plums, blueberries, and spices.

The palate is inviting, silky smooth, almost creamy, with enticing ripe dark cherries, blueberries, blackberries, red plums, and dark chocolate dominating with savory/earthy notes, coffee, olives, and spices. This wine displays impressive depth and complexity with great balance and acidity. Tannins still give a dryish pucker, after all, it is only 6 years old. I anticipate this will soften in the coming years, 2 -3 hours of decanting in the meantime.

This was impressive drinking day 2 with just the cork back in the bottle.

This will cellar out to 2035 nicely with marked anticipated improvements.

Two Hands Gnarly Dudes Shiraz 2016 – from the cellar.

The idea of Two Hands Winery came together when Michael Twelftree and Richard Mintz, were attending a friend’s engagement party and discussed making wine and producing the best possible Shiraz from iconic regions in Australia. That was 1999.

A lot of water has gone under the bridge, with more vineyards being acquired stretching from the iconic Barossa to the cooler climate of Yarra Valley in Victoria.

Fast-forward to 2015, and a changing of the guards when Colorado native Tim Hower joined forces with Michael, becoming the other ‘Hand’ in 2015. This led to the acquisition of several new vineyards, including the Holy Grail site on Seppeltsfield Road in Barossa. Locals know this as The Avenue of Hopes and Dreams and it is lined with 100-year-old date palm trees- I remember being impressed by the majestic splendor of this road running through the middle of this iconic wine region when I first saw it in 1986.

This wine is named after the ferocious and twisted-looking old vines from which this wine is made.

The first thing you notice is the amazing color of this wine. Then the sensation of the aromas impresses you with layers of ripe blackberries, black currants, subtle black pepper, and baking spices adding an urgency to taste this, Shiraz.

The palate is big, rich, and seductive with a silky-smooth mouthfeel that has evolved since its birth 9 years ago. Depth and complexity characterize this Barossa gem, framed with matt finish tannins and excellent balance. Intertwined layers of ripe blackberries, plums, blueberries, and black currants leave little room for

for secondary notes of dark cherries, vanilla, dark chocolate, black pepper, and baking spices. There is so much going on with this wine. Great length on the finish.

Fire up the grill, this needs a steak from the grill, gourmet beef burgers, or just about any red meat from the grill.

I would anticipate further surprises evolving from another 3 – 5 years of cellaring.

I can see why James Halliday gave it a 94 Pt rating.

Florian Mollet Roc de l’Abbaye Sancerre Blanc 2023

The story of the Estate started in the 15th century when the local Abbey identified 4 hectares of the highly coveted flint or Silex soil, and named it Domaine du Clos du Roc- which translates to ‘enclosure of the rock’.

These 4 hectares are one of the finest vineyards in the region, becoming part of Domaine Roc de L’Abbaye in 1973 through the marriage of Jean-Paul Mollet and Rosie-Marie Maudry.

A mere 15% of Sancerre is home to the silex soil which produces wine of extraordinary depth characterized by aromas of gunflint, expressive minerality, and acidity, with balance and linear precision. This wine bears all these qualities and more.

Aromas of green apple, lime, peach, gunflint, and just a hint of honey, issued an enticing invitation to taste.

The palate is crisp, clean, and mouthwatering due to racy acidity and a distinctive wet stone-like minerality. At the core of this appealing wine are layers of crisp green apples, Meyer lemons, limes, white peach, and saline with just a hint of green melon and honey. This is a very tempting potpourri of flavors that will not disappoint.

Food pairings should include Asparagus, Ceviche, Shellfish, Crab Cakes, and Roasted Chicken. If you want to make cheese, try Chevre or Goat cheese.

I have tasted 5-year-old Sancerre’s and have still retained their crispness and acidity. This could cellar out to 2030 without a problem.

D de Dassault Saint Emilion Gran Cru 2016

The Chateau was established in the mid 1800’s by the Fourcaud Family of Chateau Cheval Blanc fame, and was named Chateau Couperie after its address. In 1955 the property was acquired by Serge Dassault and promoted into the “Grand Cru Classé” in 1969. The Winery underwent some serious quality development programs, and in 2012 forged a commercial and technical relationship with Domaine Baron de Rothschild.

Overall, the 2016 vintage for Saint-Émilion was excellent with some degree of inconsistency. It was known for a wide range of excellent easy drinking wines as well as heavyweights needing cellaring for decades to come. Michel Rolland is the Consulting oenologist- more reason to want to taste this.

This is a blend of 70% Merlot, 12% Cabernet Franc, 8% Cabernet Sauvignon sourced from old siliceous and sandy limestone soils and aged for 12 – 14 months in 100% one year old barrels.

Expressive notes of dark fruits- blackberries and black currants, plums, and dark cherries, with a subtle pepper and vegetal note.

This youthful wine, while still evolving, has charm and charisma with obvious synergy between the varietals. Lovely black and red fruits dominate the palate with

secondary notes of coffee and dark chocolate complimenting spices, oak, and tobacco. Smooth mouthfeel with great balance and acidity and tannins in check. Smooth elegant finish with impressive length.

I can see this cellaring out another 10 years, to 2035.

Food pairings should include your favorite red meat dishes, game, and pepperoni pizza.

Final thought: yes, to my surprise, the cork split, and only 9 years old.

Penfolds St Henri 2019- another classic release.

I bought this bottle on a recent trip to Australia, you can tell because it is under a screwcap, all the US releases are under cork. I do not know why there is still pushback against screwcaps, which are, arguably the best closures for wine.

This is one of my all-time favorite wines which, since its initial release in 1957 has set a standard that has been virtually unmatched by any other wine in its price point, especially after a revival in the 1990’s. In Australia, it is still under $120 and has consistently gained ratings in the mid to high 90’s. The 2018 gained four 99 Pt ratings, from two US and two Australian reviewers.

This release has received ratings of 96 Pt- Wine Advocate, 97 Pt- James Suckling, and 98 Pt- Tony Love.

It showcases seductive aromas of blackberries, plum, black currants, dark chocolate, leather, white pepper, and mint. This really needs 3 – 4 hours decanting to reveal all the hidden delights. A few hours after opening, notes of cooked meat, cranberry, and leather developed.

The palate is velvet-smooth with rich lush fruit that displays remarkable depth and complexity. It walks that thin line between restrained elegance and bold character with attitude. It never feels a need to show off. Take your time with this one, it is worth it.

Seamless layers of blackberries, black currants, plums, dark chocolate, leather, and licorice dominate with secondary notes of vanilla, tobacco, mint, cranberries, and mulberries. There is a subtle sweetness that oozes from between the layers of fruit that only adds to the assertion that this is an outstanding wine that will continue to improve over the coming decades- cellar out to 2050 plus with confidence.

It will be arriving in the US soon, so get yourself a six-pack and enjoy it over the next 25 to 30 years.