Domaine Bousquet Ameri Red Blend 2018- a stunner!

This is their flagship wine named after the Co-owner Labid al Ameri and is a blend of 60% Malbec, 20% Cabernet, 10% Merlot, and 10% Syrah. It is produced only on the best vintages making only about 500 cases so its release is highly anticipated. I was lucky enough to receive a bottle from the winery and the 2018 vintage does, by no means not disappoint. I believe 2022 will be the next vintage release.

The vineyard sits at an altitude of 4,125 feet and is hand-selected and sorted to go through the four-day cold maceration, 14 days on yeasts in oak barrels after fermentation, 20 days of maceration, and malolactic fermentation, then aged in French oak for 16 months.

The nose unpacks aromas of dark fruits—mainly ripe blackberries and blackcurrants, raisins, and black pepper—no doubt from the splash of Syrah.

The palate is unexpectedly rich and inviting. Velvety smooth mouthfeel with no appreciable tannins. Nice balance and restraint wrapped in elegance, depth, and complexity. Interlaced layers of blackberry jam, cassis, raisins, and black currents with secondary notes of black pepper and cooking spices complete this package. 

It currently has 6 years under its belt, I can see this aging out to 2030 without a problem.

Food pairings should include your favorite Argentinian dishes centered around red meat. 

Wirra Wirra RSW Shiraz 2013 – from the cellar.

Though it was about time I pulled a 2013 RSW Shiraz from the cellar, it has been a few years since I checked in on this stunning wine and I was more than curious to see how this wine has evolved.

The wine was named after Robert Strangways Wigley, a noted South Australian eccentric and state cricketer in 1894 after embarrassing his family once too often and fled to McLaren Vale and established Wirra Wirra.  

After he died in 1926 the winery fell into disrepair until 1969, when it was returned to its former glory by Greg Trott. Greg had a dream to not only make world-class wine but to build a giant catapult to throw watermelons (originally bottles of wine) into neighbor’s fields. The project was completed in 2006, after his death in 2005.

The winemaking team now consists of three women: Chief Winemaker: Emma Wood Who comes via Penfolds, Winemaker: Kelly Wellington, and Assistant Winemaker: Grace Wang.

The grapes were sourced from three separate pickings from Blewitt Springs, McLaren Flat, and Seaview- all averaging around 40 years old. These vineyards are known for making wines with great depth and complexity.

Fruit is still bursting from the glass- lively and vivacious. Enticing aromas of rich blackberries and dark cherries dominate.

The mouthfeel is sticky in a plush velvety kind of way- tannins are evident. This is still a wine with broad shoulders and a muscular attitude that will need a big steak to pair with it- an Australian Wagyu Tomahawk Steak would be an ideal partner.   

Seamless layers of rich blackberries, dark cherries, and plums with secondary notes of leather, developed blueberries, and spices, all tied nicely together with elegance, exceptional balance, power, and grace. It has a long finish with a hint of sweet spices and French oak.

No surprise if you are still smiling after emptying your glass, even after your first. This is a special wine and an absolute delight to drink. I am happy I have 4 more bottles of the 2013.

With 11 years under its belt, it is still a puppy. It still has at least another 10 years- out to 2035.

A Red and A White for your consideration.

Tenuta Di Nozzole Chianti Classico Riserva 2020

The estate dates back to the 1,300’s and was acquired by the Folonari family in 1971. Perched on the top of a picturesque hill, this 385-hectare estate, consists of 90 hectares under vines and 15 hectares of olive groves. They also have a separate farmhouse with extensive gardens and a pool overlooking the vineyards which is available for you to stay.

Aromas of cherries, raspberries, earth, and spices dominate leaving little room for what the palate is to reveal.

This medium bodied wine is overloaded with cherries, raspberries, and cranberries, all delivered on a silky-smooth palate with bright acidity and obvious balance. This is rustic without losing quality, depth, or complexity. I can imagine pulling into a country Inn and this being served as the house wine- except its way better. Secondary layers of vanilla, leather, and earth with hints of cooking spices round things out. There is a warm fire, country villa on a stormy night feel about this wine that gives it both charm and intrigue- despite being considered a modern style Chianti. Great length on the finish.

We paired vegetable Lasagna with some crusty bread with some dipping oil and it was perfect. You could of course go more extravagant with additional courses but I think, simplicity is sometimes the best.

Cellar out to 2032 with confidence.

Paddy Borthwick Sauvignon Blanc 2022

The winery was established in 1996 and is family owned and run with an unwavering focus on minimal intervention and allowing the vineyard to produce the wine- classic ancient stony alluvial soils help the cause. Vineyards are in located in Gladstone, Wairarapa- the southern tip of the North Island of New Zealand.

The nose is dominated by herbs, stone fruit and just a hint of citrus and tropical fruits.

The palate is packed with racy acidity wrapped in green apple, orange peel, lemons and limes, white peach with secondary layers of passionfruit, guava, and apricot. Palate is richer than you would expect with depth, complexity, and balance on full display. This is a really well put together wine, not your typical Marlborough Sav Blanc- this is much broader and riper in style. Lovely texture with great length on the finish.

Pairings should include Shellfish, most types of fish, Sushi, Salads, and pasta- just make sure you pack them with plenty of fresh herbs- fennel, and greens, avocado, mango, papaya, fresh tomato, or grilled red peppers.

I suspect this will cellar out 3 – 4 years but you will lose some of the crispness and acidity. I would drink it now, there is another vintage just around the corner.

Heitz Cellar Cabernet 2017

This is old school Cabernet, knows its lane and does not disappoint, not even for a second. An excellent expression of Napa and all that it offers.

Family owned since its beginnings in 1961 with pioneering vintner Joe Heitz cutting his teeth in Napa in the 1950’s. He is credited in ushering in a new ear of wine making for Napa, as well as having the first vineyard-designated Cabernet Sauvignon- their iconic Martha’s Vineyard.

In April 2018 Heitz legacy was passed on to new owners, the Lawrence Family who hold the same core values and commitment to the land and the wine.

Their prized estate vineyards are located in arguably six of Napa Valley’s finest sub-appellations: Oakville, Rutherford, St. Helena, Howell Mountain, Oak Knoll District, and Calistoga, affording both diversity and amazing opportunities for the future.

This is the last vintage created in the first ‘book of Heitz’. The future looks bright for the vineyard and the wines. This vintage was sourced from the ‘Only One’ and ‘Spring Valley’ vineyards in St. Helena- both sustainably farmed and certified organic.

Aromas of oak and vanilla are intermingled with blackberries, dark chocolate, and dark cherries.

The palate is bold and inviting with a silky-smooth mouthfeel balanced with finesse and appeal. Expressive notes of oak, vanilla, black currents, blackberries, dark cherries, and secondary notes of chocolate, plum, and an earthy leather saddle thing happening. Impressive texture and balance with an enjoyable lengthy finish.

Cellar out to 2030 with confidence, and beyond.

Pairings should include red meat in all its forms, especially from the grill.

Avennia ‘La Perle’ White Blend 2022.

All my favorite Roussanne and Marsanne wines have always been French, all that changed last month when I tasted Avennia’s La Perle from Columbia Valley.

This is a blend of 78% Roussanne and 22% Marsanne and is everything you could possibly want from these varietals.

The man behind this exceptional wine is Chris Peterson, former winemaker with DeLille Cellars who, as history has seen, is known for making rich, elegant, and balanced wines.

Enticing aromas of ripe pear, Mayer lemons, Beeswax, and a potpourri of tropical fruits lead by bananas- almost like a tropical breeze. There is a perceived richness on the nose that I am hoping is on the palate.

The palate has the same richness that is underpinned by a subtle note of saline, and mouthwatering acidity that is persuasive, if not downright seductive. Intertwined layers of beeswax, bananas, guava skin, and mangos with subtle hints of pear. There is impressive texture, depth, and complexity in this wine. Wonderful length that gives you enough time to pour yourself another glass.

I am thinking this will cellar out another 6 – 8 years. I would not be at all surprised if it goes 10-plus years with improvements.

Re pairings, treat it like a Chardonnay: shellfish, seafood, and chicken dishes.

OK, that is the good news, the ‘bad’ news is, that they only made 153 cases in total and most go to cellar door and club sales, and only a handful of cases made it into Indiana.

Scored 95 Pt from Owen Bargreen.

Yangarra Ovitelli Grenache 2018- an absolute delight to drink!

To understand why this wine is such a pleasure to drink it is helpful to know how it came to be: Hand picked grapes from their famed Block 20 planted in 1946, mechanically sorted, and fermented in 675 Lt ceramic eggs remining on skins for 158 days post fermentation and then aged in eggs for a further 6 months. Did I mention they are wild bush vines, biodynamic farmed and planted on 65-million-year-old North Maslin Sands? There are remnants of shellfish in the soil from when this region was below sea level, oddly enough around the same time.  

The result: exceptional clarity and purity with enticing perfumed aromas and everything you could ask for in a Grenache- depth, complexity, elegance, with incredible balance and a sense that everything is where it supposed to be.

Engaging aromas of raspberries, red plums, red currants with a hint of violets and rose petals.

One sip and a smile crawled across my face. This wine is full of charm and charisma with interwoven layers of raspberries, pomegranate, red plums and complimentary notes of cherries, red currants and fennel and oregano rounding things out. Nice long finish with a slight bitter note, balancing the subtle sweetness.

NOTE: I did decant this for 2-3 hours. This has at least a decade left in it- 2035.

I am not surprised this received a 98 Pt rating from Nick Stock, Jamessuckling.com and a 96 Pt rating from James Halliday. 

Food Pairing should include Grilled or roasted meats, such as lamb, beef, or pork, roasted chicken, grilled turkey breast, or a hearty chicken casserole, and grilled vegetables, such as bell peppers, zucchini, and eggplant.

Burgess ‘Contadina’ Cabernet 2018 – Screams Napa Quality.

Established by Tom Bergess in 1972, this Howell Mountain Winery had a reputation for making elegant Cabernets, was sold to the owners of Heitz Cellars in 2020. I can see exciting times are ahead for this winery.

This is mostly Cabernet- 90% with 6% Petit Verdot and 4% Malbec.

Aged for 22months in 15% new French oak and 85% neutral French oak Barrique.

One sniff of this and it screams Napa, and the elegance narrow it down to Mountain fruit. Fruit was sourced from the Sorenson (800-1,000 elevation) and Haymaker vineyards on the west and east-facing sides of Howell Mountain.

The nose exudes presence with enticing notes of rich blackberries, black currents, and a hint of mint and spices.

The palate is plush and silky smooth almost demanding you take a sip. Almost seamless layers of rich blackberries, black currents, plums, with secondary notes of black cherries and cocoa balanced with sweet tobacco, cooking herbs and spices. Long finish.

There is aging potential for this Cabernet out to 2034 with anticipated improvements.

Pairings should include ribeye and sirloin steak, a burger from the grill, beef short ribs, roast lamb, NY strips, meat pizza, and for veggie lovers: Veggie pizza, Black bean burger, Vegan Enchiladas and Mushroom risotto at a pinch.

Yangarra Kings Wood Shiraz 2020

This is elegant, restrained McLaren Vale Shiraz that is both seductive and appealing from the first sip.

This is part of their single vineyard Premium release wines and was sourced from a 2.3hectare block 12 planted in 1999- a southeast facing vineyard planted on sandy and ironstone soil.

2020 was a tough vintage but some very special wines came out of the struggle with mother nature, and this is a wonderful example of one of those special wines. Elegant, restrained, medium bodied and relatively low ALC at 13.5% with an inviting attitude without sacrificing power.   

Aromas of blueberries, blackberries, plum and subtle spices.

The palate expands to incorporate additional notes of dark raspberries, black currant, and dark chocolate. Silky smooth mouthfeel, with fine grain tannins, with hints of olive tapenade, clove, and black pepper.

I can see this cellaring out for another 10 years- out to 2035 with confidence.

Pairings: choose wisely- this wine deserves it. Any red meats will do well, bold rich chicken, turkey, and Pork dishes will work well.

Note about name:

Royal Oaks of the King’s wood forests were planted by monarchs to build elegant cathedrals and church naves. The beautiful old French oak in our giant foudre vessels helps us make elegant wine by gradually polishing and protecting the brightest spiciest Shiraz we grow at Yangarra. Source: Winery Website.

Contacto Alvarinho 2023 – An absolute delight to drink.

What are you going to be drinking this Sunday when its 84 degrees? … this delightful Portuguese white of course.

This is a Vinho Verde which really means it is a white wine that can be made from several different varietals or a blend of. I have it on good authority this one is 100% Albarino and comes from Anselmo Mendes, considered to be one of the finest makers of Alvarinho in conjunction with the Symington family.  

The nose has delightful floral aromas supported by notes of lemon and orange peel with a hint of pear and peach, and a promise of more to come.

The palate is rich and lively with racy acidity and excellent balance. Enticing layers of pear, peach, apple, and melon dominate with secondary notes of citrus, honey, wet stone, and saline. There is undeniable refinement on the palate and harmony, which reminds me of a Clare Valley aged dry Riesling, just a little crisper from its youth. I cannot wait to revisit this in 3 – 5 years and see where it goes.

Food pairing get back to the old adage, ‘if it grows together, it goes together’. Bacalhau- a traditional Portuguese dish featuring Salted Portuguese Codfish, Eggs & Potatoes should be top of the list, shellfish and any light white fish would work. Crossing the border for tapas would not be unheard, of if you stick to seafood, chicken and pork and any earthy vegetable dish.

Wittmann 100 Hills Dry Riesling 2022 – quality on a budget.

I hold the opinion, unpopular I might add, that Germany could not make a dry Riesling to save their life- this has only 6.0 grams/liter. I grew up drinking bone dry Rieslings from Clare Valley in Barossa in South Australia- my reference point.  

This is a great example of what I consider to be, the modern dry Riesling style from Germany, and its delicious, over delivers, and is budget friendly. What more can you ask for? 

The grapes are sourced from organic vineyards in the hills of the Rheinhessen region- about 40% Estate owned and the balance from local certified organic growers.

This is fresh, clean, crisp, and totally enjoyable Riesling that can be enjoyed anytime with seafood, chicken, turkey, and pork dishes. Enough sweetness to go with spicy Thai, Szechuan, Moroccan, and Indian. 

The nose showcases aromas of floral notes, peach, honey with just a hint of orange peel.

The palate is smooth and inviting with crisp acidity and balance. Impressive layers of peach, honey, orange blossom, tangerine zest and just a hint of petrol.

This is fresh, clean, crisp, and totally enjoyable Riesling that can be enjoyed anytime with seafood, chicken, turkey, and pork dishes. Enough sweetness to go with spicy Thai, Szechuan, Moroccan, and Indian. 

The nose showcases aromas of floral notes, peach, honey with just a hint of orange peel.

The palate is smooth and inviting with crisp acidity and balance. Impressive layers of peach, honey, orange blossom, tangerine zest and just a hint of petrol.

This is a totally enjoyable Riesling that will not break the bank. Enjoy.