Search Results for: dotto

Winemaker Gerard Zanzonico: From Del Dotto Vineyards in Napa to Zanzonico Wines in Ensenada

January 25, 2019 by evebushman

A few weeks ago I shared some news in my weekly Dear Wine Friend e-newsletter that I’m still struggling with:

Wine News: I recently learned that longtime Del Dotto winemaker Gerard Zanzonico is moving off to Ensenada, where he has already been making wine, and moving into the role of consulting winemaker for Del Dotto. While Gerard holds a permanent place in my heart as one of the first winemakers I’ve interviewed, and continue to interview every year or so, I do understand that winemakers have to retire like everyone else. He’s invited Eddie and me down to his home to work on his memoirs – we’ve joked about doing this for years – so at least it’s not goodbye just yet. #SadFace

Eve in Del Dotto caves with Gerard. Photo by Ed Bushman Feb., 2012

So, long story short (if possible!) I reached out to Gerard to find out more about his work in Ensenada. I learned that he’s been making wines for MD Vinos, and already has four years under his belt as a Baja California winemaker. What seemed like a shock was already experienced territory for Gerard, he’d obviously had four years to get used to the idea.

“Not retiring but changing directions…I will have my own brand Zanzonico Wines and consult for MD vinos in Ensenada…(making) probably two more wines (for them).”

Loving the sound of Zanzonico Wines I pressed Gerard for more info. He would be making a Chenin Blanc, Chardonnay, Syrah and Nebbiolo. About 1,000 cases in total so he could “still have fun.”

Gerard and his wife Patricia “bought a nice place looking over the ocean just north of Ensenada (with a) separate Casita” for my husband and me to get “comfortable” in once they are settled, and have a full tasting and tour of the Guadalupe Valley. Gerard said we “would love the experience.” Well this invitation did soften the blow of him leaving Napa!

Over the years I’d learned a lot about Gerard, with him starting his career as a cellar rat at Chateau Montelena during the Judgment of Paris. I remember asking him what it was like, after the tasting brought such fame to the winery and he said – and I’ll never forget – “We were too busy working hard and having fun to notice!” (Here was one of the reasons I love to visit Gerard. He may be at one of the most amazing properties in the Napa Valley, hosting club members with tastings, dinners and bungalow visits – but he was just so down to earth and natural to be with.) It was with that one sentence that I knew Gerard had a story to tell, and we’ve been chatting for years about him doing just that.

Looks like he’s been working on drafts of his story in Ensenada, and “with your help maybe can finish it off.”

As far as what will change at Del Dotto Vineyards, I learned that Robbie Meyer will take over the day-to-day winemaking duties though Gerard will come in every three months for two weeks at a time, for at least three to four more years. I look forward to meeting Meyer and tasting with him at some point in the future.

So, that about covers it. Except that over the past ten years or so we had several tastings, these are the articles I could still find on the Internet, though I know there are more. If you are interested in learning about Gerard I suggest you take a peek:

March 2012 Elite Magazine: The Unique Beauty of Napa

October 2013: This is What We Chose and Why – The Upcoming Napa Trip

December 2013: Tasting with Winemaker Gerard Zanzonico and Winery Owner Dave Del Dotto = Priceless

October 2014: Visiting ZD and Drive By Del Dotto

September 2015: Vintage Eve Circa 9/2015: Old and New Finds at Del Dotto and Regusci

September 2017: Napa 2017 After The Fires: Del Dotto

Lastly, from Gerard, “Thanks for all your support over the years…many fond memories of tasting, sorting and being together. Always loved the photo of us walking into the cellar at Del Dotto…Gerard.”

So, Ensenada anyone?

MD Vinos

Or Napa?

Del Dotto Vineyards

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa 9/2015: Old and New Finds at Del Dotto and Regusci

November 27, 2018 by evebushman

After visiting the PureCru wine bar on the first night of our recent trip to Napa Valley we spent our second day tackling a wee bit more: Regusci Winery, Hall, Del Dotto and Vintner’s Collective. The first and last stops were not planned, but happy circumstances brought us to them. (This is the album of our trip.)

Tasting DEL DOTTO VINEYARDS “The Beast” behind the curtain, in the dark recesses of the caves, with winemaker Gerard Zanzonico

We thought we were starting at Hall at 10a.m. and found out the day before, no, we were to be there at 11. My friend “Double E” had made me a fan of Regusci Winery, by way of her wine club allotment that she generously shared, so we made a detour from Highway 29 over to the Silverado Trail to visit the nearly 200 year-old winery.

We were greeted by three dogs, yellow Labradors I think, that framed the driveway. Once we parked we walked up a short walkway, past a display of farm fresh fruits and vegetables for sale, to a lovely building filled with a welcoming wine tasting room staff.

Tasting Regusci

We started with a 2013 Chardonnay that had spent 14 months in American oak and had a very tart lemon-lime Sauvignon Blanc flavor profile. It was fine, just not destined to be my all time favorite.

From there we sampled a 2012 Estate Zinfandel from 90 year-old vines. It was dark, bold and spicy with a medium length. A nice wine…but hold onto your hats.

Then we had the 2012 “The Elders” Cabernet Sauvignon that I had enjoyed at home recently – the wine is stellar.

But hold on, we then were given a sample of the 2011 “Patriarch” Bordeaux blend. This wine had it all: velvety dark rose petals, a bowl of dark fruit and dark chocolate on the nose was followed by a very dry, firm and balanced flavor profile. 99 Eve pts.

Gerard Zanzonico, another winemaker I disturbed from harvest for a visit, took a brief respite from crushing the sweetest Cabernet grapes I’ve ever had, to take us through a short tasting at Del Dotto Vineyards.

There really is nothing better than tasting with a winemaker, in the barrel room with a wine thief. And at Del Dotto, one of the most grand barrel rooms in Napa, this is wine lovers heaven. We stole past some of the other tasting groups to sample some of their best new selections.

We enjoyed remarkable samples of: Del Dotto Napa Valley 2013 Rutherford Estate Cabernet Sauvignon, Darnajou, French Oak Family Reserve, Connoisseurs’ Series to release in Fall 2015; Villa Del Lago 2013 Cabernet Sauvignon, to be released February 2016; Del Dotto Napa Valley 2013 Oakville Cabernet Sauvignon, Centre Sylvain, French Oak, South, Family Reserve, to be released Fall 2015; and a killer finale, the Del Dotto Napa Valley 2013 The Beast Cabernet Sauvignon, blend of all of their estate vineyards: Howell Mountain, Rutherford Estate, Oakville Vineyard, St. Helena Mountain, Vineyard 887 and Vista Del Lago, set to be released Fall 2015.

We reluctantly said goodbye to Gerard, promising to visit anytime – other than harvest! Maybe even for a glimpse of their latest property, Piazza Del Dotto:

Piazza Del Dotto is the latest winery and caves of the Del Dotto Family. Located in beautiful Oakville, Napa Valley, California. The Piazza in Italy is known for being the “hub of action”. Come enjoy the synergy of food and wine with your family and friends at the “Barchessa”, (Barn in Italian). The Barquessa is anticipated to open early 2016.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Napa 2017 After The Fires: Del Dotto

December 1, 2017 by evebushman

Been to visit Del Dotto Vineyards Estate almost annually for ten years now, covering their amazing cave tour and tasting for Elite magazine, Eve’s Wine 101 and the SCV Beacon. I have never had an experience like it: After entering the subterranean entrance, guests are greeted with expansive views of marble floors and Venetian glass chandeliers, a large tasting bar…and then you notice the private bars set up around the room, and a large curtain off to your right that, when opened, reveals the long path of barrels – many with different oak expression from different sources – and expectantly you’ll follow their guide and his wine thief to what will truly be a most remarkable tasting.

This time we started at the bar with a tasty sip of the 2015 Chardonnay from the Cinghiale Vineyard, a Family Reserve, while Gerard Zanzonico, Del Dotto’s winemaker of ten years, shared his stories on the recent fire.

#NapaFire

“All fires are now contained…just finished Harvest…415 tons of grapes…long year…fire effected many people and destroyed homes and vineyard land..569 homes were lost in Napa County…” Gerard explained. “In Santa Rosa there was 5,400 homes burned down, many commercial structures also (with a ) loss of $3 billion. Tourism is down and it is a good time to go to restaurants, etc. At times, it is hard to believe this happened.”

No Del Dotto employees lost their homes, though some of the grapes still hanging came back from the lab with “smoke taint” and therefore could not be used. During the fire roads were closed, however winery workers that wanted to (and were able to) come in worked with Gerard doing pump overs. The whole town was evacuated. Rumor is that the cost to rebuild homes in Santa Rosa has skyrocketed to $1,000 per square foot.

The Estate Tasting

As we followed Gerard into the caves we stopped to try a barrel sample of the 2016 Cabernet Sauvignon Vineyard 887 in French oak. We are the first to taste this according to Gerard – and there would be more than one first! Really got a nice flavor of black fruit and toasted oak. This would be one of many to watch when it’s released. We tried the same wine in a different French oak – Fouquet Margaux – here, as Gerard explained, the oak wasn’t as integrated. For me it was a bit less dark and brooding, and equal in quality, another to watch out for.

The wine thief then stole a taste of another we were the first to taste: 2016 St. Helena Mountain Cabernet Sauvignon in French oak. Gerard said this one had earned a full 100 points in the past from wine critic Robert Parker. (A full 50% of this Cabernet was destined to go into another grand Cabernet, The Beast.) This wine retails for about $200 a bottle, which works out to about 60k a barrel. Why would we need to know the cost of a barrel? As some people – a few – have purchased by the barrel.

Next came the 2015 Cabernet Sauvignon Vineyard 887, currently on the market but with not much left. Big and balanced, and good to go. Destined to be a 100-pointer when reviewed.

The 2015 Oakville Vineyard Estate Cabernet in French oak has since been moved to a Piazza Reserve label (we would be tasting wine in a paired lunch there next). Gerard said his best wines come out of Oakville, and that the AVA produced higher priced wine. The south section is notably better than the north. He drops tons of fruit to make an intense wine for the 887 labels. This had more perfumy aromas to me, very welcoming.

Onto a sample of the 2015 St. Helena Mountain Block 2 Cabernet Sauvignon. This wine also goes into the making of The Beast; making it more age worthy.

The 2016 barrel sample of the Villa del Lago Pritchard Hill Cabernet Sauvignon – the 2014 garnered 100 points – should be bottled and ready for release in February of 2019. Gerard said that “some of the best wines are from Pritchard Hill.” Their vineyard on the east side, which is near the lake, allows the grapes to be cooled off at night.

Winemaking

Most of these wines are only produced at between 12 to 14 barrels a year. They are either sold via VIP allocations or direct to consumer at the winery. They rarely sell wholesale to restaurants or stores.

Gerard focuses on the vineyard over the winery, “We grow the wine in the vineyard” as he walks his vineyards, manages the canopy, isolates the weaker areas, looks at the clusters – all in his effort to make the finest wine for the average $200 per bottle price tag.

The “winery work is a mathematical equation”, according to Gerard, while the vineyard doesn’t work that way.

The Piazza

Not as grand in size as The Estate but just as appealing, the Piazza focuses on food and wine pairing with seated tastings and two different menu experiences. When you arrive here you will notice the bright yellow two-story tasting room, rustic ceiling, fountain and gardens – which will soon be dwarfed by the caves, with large portals (what doors leading into caves are called) and a hospitality area currently under construction. Stay tuned, as caves will most likely open in phases over the next three years. The Piazza itself just opened in September of this year.

Entering the Piazza you will notice the large open kitchen on your right, the tasting bar on your left, another tasting area directly in front, and just outside the doors are several tables set up for the wine and food pairing experience.

Gerard took us upstairs where there were several seating arrangements for guests as well as a conference table set up for a large meeting and/or tastings.

Piazza Del Dotto Food and Wine Pairing

Chef Josh Schwartz, formerly of The Laundry and one of many chefs in Napa in the TKG (the “Thomas Keller Group” as jokingly referred to by Gerard) and sommeliers work together on two different menus. The four “Poppers” isn’t not what you think of when you think poppers, these are four small bites created for the sole purpose of pairings. The second menu is called the “Delicacies Tasting Menu.” We had samples from each that included a cheese and fruit plate; Maine Lobster Roll on Toasted Brioche paired with the 2014 Piazza Chardonnay, Sonoma Coast Cinghiale Vineyard; Snake River Farms American Wagyu Beef Piccoburger with Black Truffle paired with 2014 Piazza Reserve Cabernet Sauvignon Napa Valley and the 2014 Piazza Oakville Estate Cabernet Sauvignon; and finally the sous chef presented Cabernet sorbet. It was both a grand experience and an enlightening one as we discussed how each pairing worked out.

Piazza Del Dotto Wine Tasting

The wine list currently includes tasting from the Estate as well as Piazza labels. The Chard mentioned above is made with California clones and is French oak aged. We also enjoyed a 2016 Rose of Pinot Noir from the Cinghiale Vineyard. A treat for me was a rather tasty and easily affordable $45 2014 Petit Verdot what was from St. Helena Vineyard. There are only about 200 cases of this wine, their first foray into Petit Verdot.

http://www.deldottovineyards.com/Visit

http://www.deldottovineyards.com

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Visiting ZD and Drive By Del Dotto

October 23, 2014 by evebushman

Our first day in Napa Valley took us (I was traveling with social networking maven Claudia Sheridan) several places — here are two that turned our heads.

ZD Wines

http://www.zdwines.com/wine

Assistant tasting room manager Chris explained that the winery practiced all organic farming, including from the growers they use. Having the benefit of long term leases from where they buy their fruit, they have nice relationships without owning the land. They also do their own bottling. (see notes below on the bottling.)

The founders’ initials are Z and D, and zero defects was the department the two worked in together as aerospace engineers. Both families were involved for awhile, however, since the 1980s the deLeuze family solely owns and operates the winery.

Tasting ZD

2013 Chardonnay – 45th Anniversary Vintage (Their flagship wine, from all over, 10 months in oak)

Blond oak, unsalted butter, Meyer lemon, steely; tangy, navel orange slices, medium acid, long oaky finish.

2012 Reserve Chardonnay – 16 months in oak.

More toasted oak aromas, white peach; bright acidic fruit, creamy, lingering.

2012 Pinot Noir, Carneros (what they were founded on in 1969, 10 months in oak)

Dried cherries, sweetness, stems and seeds; bright strawberry, tangy, finish never ends.

2012 Rosa Lee Cabernet Franc 100%

All Rosa Lee labels are one white and red that is never planned to be repeated.

Berry, jammy, wet bark; dry, tannic, taste buds standing up, refreshing for a dark red wine.

After the tasting Chris led us on a tour. You know me and winery tours, but I was surprised by two things at ZD: a library cellar with Pinot Noirs dating back to 1969 and Chardonnays dating back to the early 70s. The second surprise was the on-site bottling line. According to Chris most wineries use a bottling truck, however, to keep the control “in house”, they wanted full control of the bottling and labeling too. They only use the room five weeks a year and never bottle for others. And, of course, keeping in line with the way they do things, ZD also does their own shipping.

Del Dotto Vineyards

http://www.deldottovineyards.com

No visit to Napa Valley is complete without at least a Del Dotto drive by. Though I have visited winemaker Gerard Zanzonico almost every year since my first as press in 2008, my travel partner, Claudia Sheridan, hadn’t.

Gerard was in the midst of harvest and with heavy eyelids he still ran us through a quick end-of-the-day tasting of some his new 2013 wines in the ornate barrel room. (Gerard said the 2013 is going to be his best vintage – so get some!) We could tell, though these wines were going to see more barrel time before their release, the incredible rich fruit and oak influence in many, including the new Villa Del Lago Napa Valley Cabernet Sauvignon, due to be released in February of 2016.

We also loved tastes of the 2012 Oakville Connoisseurs’ Series Cabernet Sauvignon, and the 2012 Rutherford Estate “The David” blend of Cabernet Sauvignon, Cabernet Franc and Merlot.

Claudia was impressed. From the outside of the winery on highway 29 a first time visitor cannot tell what is waiting for them – down stairs. I’ve written about the entire “experience” before but I’m still awed in Gerard’s presence, and by the grandeur of Del Dotto.

Reluctantly we said our goodbyes, though Gerard thought I might want to come by and help sort grapes as I had briefly done once before…I so wished I could.

Facebook album link: https://www.facebook.com/media/set/?set=a.10204030874999605.1073741881.1455706632&type=1&l=ef858e481a

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Tasting with Winemaker Gerard Zanzonico and Winery Owner Dave Del Dotto = Priceless

December 13, 2013 by evebushman

In this, maybe my sixth visit to Del Dotto, I knew winemaker Gerard Zanzonico had a plane to catch so I suggested we skip the barrel tasting and limit ourselves to whatever he had in bottle. So what did he do? He pulled barrel tastings and put them in bottles for us to taste. The only difference was we didn’t take the barrel tour with other guests in the Venetian-styled cellar. Nope, we had to be satisfied with our tasting at a gigantic table where we sat alongside Zanzonico, winery owner Dave Del Dotto and later, their new Salumist and Sous Chef, Tony Incontro. Can you imagine how this went? You don’t have to as I took notes:

l-r: Gerard Zanzonico, Eve and Dave Del Dotto

Loosely Based Dave Del Dotto Quotes

On Del Blotto: As people sometimes hit up to three wineries before their appointment at Del Dotto, we added food to the experience (salami, cheese, pizza, etc.), to keep people from getting blotto.

The New Facility: Ca’Nani means House of Dwarves, aka a Venetian fairy tale, aka Snow White. Now we’re going from Vegas to Disneyland, our newest location will be across the street from Mustards in Oakville, and it’s set to debut in August 2015. Wineries just might want to expand on the trends. As all three million visitors want to be entertained. One tasting room is successful, then I opened the second, and each has its own story behind it. This will be a new chapter in the book of wine.

For the trends, like wine and food pairings, our new place will be like going to a beautiful gourmet Italian garden. I want to build something that I myself would want to go to. And that means showing the beauty of Napa – so going outdoors will be the next step; I see gardens and mountains in the view, while sitting under an ancient fig tree and eating a two-day stew of wild boar, or a slice of pizza piping hot from an outdoor pizza oven; and all over great wine. Take the wine into the garden to eat. Then visualize more: an ancient Italian garden, people shaded by olive trees while watching food cooking before you.

Membership: (I had to ask again about their wine club) VIP club, $2,000 is first level and $5,000 is second level. Come taste with them and choose your wine a year in advance. Big difference is that the member selects the wine instead of the winery. It’s like getting fitted for an Italian suit. New members may be skeptical of the process until one year later and they get their tissue wrapped wines, then they remember the tasting a year ago, and they get it – that it really works and it really happened.

On Winemaking: Gerard is the master, Del Dotto just loves interacting and seeing how it all works out. 1000 hummingbirds getting the best flowers and the best nectars for their wines, that’s Del Dotto.

Zanzonico picks the grapes when the birds, not just the scout, come out of the tress to eat his fruit.

We are teaching the public about barrels and aging their wines. Zanzonico has been making wines here since 2006 and people can tell. There are no library wines at Del Dotto and they can’t sell to restaurants either as there isn’t enough.

Do I blend early or late? I believe you can sometimes ferment different varietals together – if they ripen at the same rate – so that they meld/marry. Giovanni 2013 was the first time they blended the two different grapes together. Like a good baseball team working together.

All mountain wines, like our Howell Mountain Cabernet Sauvignon, take a year longer than the valley floor. Theses wines are the “closer” or “hand of God” wines to drink at the end of the night.

The Beast, a blend of all vineyards, is a Parker favorite, though he didn’t know what was in it.

All of the 2011 vintages sold out, people are buying futures.

If you want to make high-end wine you have to spend time with the grapes.

As a winemaker you must pull out different notes from the vineyard.

Zanzonico does great tannin management, as he pays attention, “sorts the crap out of the grapes”, does gentle pump overs, uses all free run juice, never been to the press, no bruising, no breaking of the seeds, no stems…

Vines are all over 20 years old.

2012 Barrel Samples and Some Notes from Me, Zanzonico and Del Dotto

(These will be available summer 2014 and are now being presented to the consumer as futures.)

Sangiovese, planted 1990 in Rutherford, ages beautifully per Del Dotto. These, made on the valley floor, show beautiful balance. Will make their Giovanni Tuscan Reserve blend with this Cab.

Merlot, Sugarloaf Vineyard in Napa, firm, balanced, moving on schedule.

Merlot, Rutherford, Estate, Seven Rows, soft and rich per Del Dotto, different fruit profile.

Cabernet Franc, Sugarloaf Vineyard, bright fruit.

Cabernet Franc, Rutherford, Seven Rows, very well done for being so young.

887 Cabernet, front section, smoke and leather, redder fruit. (The section has more clay and less clusters)

887 Cabernet, south and front, nose is good to go, taste is fruity. Zanzonico blended these two together, Del Dotto joyously smacked his lips together while tasting, saying that he liked the fruit and earth components.

Oakville vineyard, north and south, blackberry juice, jammy.

Oakville, north, tannins.

St. Helena Mountain vineyard, block one, purple-black color, firm tannins.

St. Helena Mountain vineyard, block two, highly rated, green and dark fruit.

Rutherford Vineyard, north, clone seven, Margaux clones.

Rutherford Vineyard, south, clone seven, Margaux clones, ready to drink now.

Giovanni, 887 Cab and estate Sangio, 50% of each.

Howell Mountain Cab, east side, Los Pasadas, Del Dotto said Margaux clone, planted in white chalky earth, is the wine to have at the end of the evening. “Tiny berries need tiny treatment.”

Villa de Lago, Pritchard Hill, 100% Cabernet Sauvignon, cult wine, Del Dotto said sweet berry fruit. Zanzonico’s favorite.

Salumi

About halfway through our tasting Del Dotto suggested we have some of their home-cured salumi and prosciutto, we declined as we were headed out to dinner after the tasting. A few minutes later their Salumist, Tony Incontro, walked by and Del Dotto suggested he join us in the tasting. Within minutes Incontro was regaling us in stories about his work, the pigs he had selected and the flavors of the famous Prosciutto di Parma he hoped to capture. We gave in. All excellent, I wish I had taken notes just on each.

Tony Incontro’s bio from The Butcher’s Guild:

Tony is the Salumist and Sous Chef at Del Dotto Winery, a family-owned winery which focuses on small production, premium wines. He has worked in many other indisputably fine establishments, including Perbacco & Barbacco, Martini House and Omaha Country Club.

Tony’s love affair with salumi started at age 8 when he would help his nonno from Calabria break pork and make salame in the garage during the winter. He is a “chef gone curer/salumist.” Primarily using Mangalitsa hogs and helping to preserve and promote this noble breed has become a vital “ingredient” in his work. Keep an eye out for Incontro Salumi in the bay area!

Vinos Zanzonico 2020 Reserva Chardonnay and 2019 Reserva Syrah!

March 4, 2022 by evebushman

If you’ve been following my reviews for any length of time you know that I started sharing my wine notes well over ten years ago, about the same time I first met winemaker Gerard Zanzonico at Napa’s Del Dotto. We’ve shared many wonderful wines of Gerard’s over the years, and when he finally retired to Baja California, and began making wines there, I knew I would (virtually for now) follow him there.

To see any past reviews just do a Google search of Zanzonico + Bushman and there will be plenty. Proud of my longstanding relationship with one of the finest winemakers I’ve had the pleasure to know, I’m happy to share my the latest: reviews of Gerard’s new 2020 Reserva Chardonnay and 2019 Reserva Syrah from Baja.

Regards to my notes: whenever possible I don’t look at tasting notes that are provided by a winemaker or winery staff. Then, for fun, I look at them afterward to see if they are similar. I did that here, and any similarities in my notes are in bold.

2020 Reserva Chardonnay

13.7% alcohol

EB: Dark gold in color with a sparkly edge, quite welcoming. On the nose I detected fleshy yellow peach, honeydew and cantaloupe melon, delicate white flower and pebbles washed with the sea. Erupting flavors tingled my palate: dried apple, melon again, lemon zest, creamy salty cheese, butter…and the wine continued to tingle my tongue for a long lasting finish. And the wine made me crave a cheese plate. 92 Eve points.

From Winemaker Gerard Zanzonico

2020 Chardonnay -100% varietal, grown in the San Vicente Valley, 85 cases produced. 12 months in French Oak, 25% new. Brilliant color, pineapple aromas with hints of tropical fruits. Balanced finish.

2019 Reserva Syrah

13.9% alcohol

EB: Plum jam, stewed dark fruit, dark chocolate, grilled mushroom, black peppercorn, smoldering rich tobacco, espresso and freshly turned earth on the nose followed by flavors of dried blue to black fruit, a lively and spicy palate, chocolate-covered espresso beans, a full mouthfeel and gripping tannins giving way to a big crescendo of a finish. 95+ Eve Points.

From Winemaker Gerard Zanzonico

2019 Syrah – 100% varietal, grown in the La Grulla Valley,141 cases produced. Mature fruit, plum and chocolate aromas…a hint of mushroom. Smooth tannins with a balanced finish.

These wines are available at LMA Wines and Vintage wines of San Diego

https://www.lmawines.com/

Ten Year Challenge…With Wine and Spirits

February 4, 2022 by evebushman

My husband Eddie has painstakingly categorized our photos by year on our cell phones, so I recently looked at photos from ten years ago to see if any were worth posting alongside a photo taken recently, for the latest #10YearChallenge on social media. As you can guess, most of my photos back then were of wine, so I thought I would take a look back at what I was drinking then.

(I also searched my name, 2011 and photos on Facebook to add to my wine blast from the past.) This is what I wanted to share:

Contributing Editor Michael Perlis, Eve and then contributor Rusty Sly at All Corked Up in 2011.

From Napa

Meeting with winemaker Gerard Zanzonico in the stunning caves at Del Dotto for maybe the first time, wine tasting at 10 am in the private room for club members at Mondavi, having a seated tasting on an expansive patio with incredible views at Joseph Phelps, an underground tour and tasting in the caves at Schramsberg, meeting with the most gracious host/owner Suzanne Phifer Pavitt at Phifer Pavitt, an evening tasting at the downtown Napa PureCru tasting bar with winemaker Mitch Consentino.

From Paso

Blending wine at TH Estate with winemaker and owner Terry Hoage, visiting Cass for the first time, a mind-blowing multi-course Earth Day dinner at Justin, visiting with the now shuttered Edward Sellers, winery tour and tasting with Lawrence Lohr of J Lohr, discovering that Whalebone really does have whale bones around the property and Calcareous has calcareous rock in their vineyards, time spent with the one and only Gary Eberle, tasting wines, spirits and having dinner at Opolo, seeing Sculpterra for the first time, the dry farming at Minassian Young, Niner when it first opened, the first concrete eggs were at Villa Creek, meeting and tasting incredible wines with Janell Dusi at J Dusi, tasting Nuggucciet Cellars made by a local newspaper man and Mystic Hills Vineyard lovingly owned by local friends.

Jamaica

Though not known for wine we were well taken care of on a trip to Jamaica ten years ago with French Champagne, Appleton rum blended drinks and icy cold Red Stripe Beer.

Events
The annual Union des Grand Crus de Bordeaux tasting is always not only huge but amazing, and since I love Rhone wines the Rhone Rangers can’t be missed, local have Vine 2 Wine with lots of local support, Garagiste Festival offered drinkers events in LA as well as Paso, Pinot Days up in the Skirball Center, Paso’s Earth Day Food and Wine fest was new, and long-time favorite LA Wine Fest with Yoshi Murakami doing sake classes and Chris Uhde teaching about scotch.

Special Dining

Fontanafredda Barolo at Spago Beverly Hills with fellow wine writers, Martinis at Blue Mermaid Chowder House and Bar in San Francisco on vacation, wine and cheese at Wine 661 for locals, A Taste of Monterey Wine Tasting when I visited Eddie there for Naval Postgraduate School, Iron Horse sparkling that came complements of Bourbon Steak in San Francisco for our wedding anniversary dinner.

Places that no longer exist today

Wine bar/restaurant/wine storage facility – and even live music – at All Corked Up as loved by many, the two brothers that opened Artisan Paso Robles that was a favorite for locals and visitors alike, Chef Daniel Otto was first discovered at the Oaks Grille at TPC, Chef Jason Park at Maru Sushi when it was local on Town Center Drive and many times over drinking wine at Valencia Wine Company with owner Guy Lelarge and also attending all of the wine dinners and events he organized at local restaurants.

Where We Started: Drinking Wine and Spirits

January 14, 2022 by evebushman

I recently wrote about how I got started with writing about and studying wine. Made me think about how I got started with drinking both wine and spirits. Had a chat with my husband Eddie, and a boozy trip down memory lane, and this is where it started and led me:

Spirits And Wine

Eve at Del Dotto, into caves with winemaker Gerard Zanzonico, circa March 2012.

When I was in high school and underage drinking was at every party, I have seriously no recollection of imbibing but I’m sure I did – and God knows what. My earliest memories of booze include Bartles and Jaymes Wine Coolers, wine spritzers, as well as Mateus and Blue Nun wines. Not a fan of beer but I did enjoy Mickey’s Big Mouth malt liquor at least once.

Fast forward to my early 20s and I enjoyed Myer’s Dark rum with orange juice, Long Island Iced Tea, Cosmopolitans, Tequila Sunrise and Kahlua with milk, cream and/or vodka. So yea, I wanted sweet cocktails, preferably ones that hid the flavor of the base spirit.

When I met Eddie his mother introduced me to Vodka Tonics. Later came single spirits, for Eddie it was Chivas Regal blended Scotch whisky, for me my tastes evolved much later, into single malt, as there’s what Eddie became more interested in. I was covering cocktail events, which we both loved, and then whisky events. In both I was learning more and more about the spirits, and how to make cocktails with them. While I prefer gin cocktails like a Negroni or a Martini, Eddie prefers whisky. So added to my home-bartending recipes are the Sazerac, Old Fashioned and Manhattan.

Only Wine

I never drank White Zinfandel. When that was introduced I was enjoying red Zinfandel. I can remember being at Sutter Home in Napa and everyone ordering White Zinfandel, it was the moment I had to start saying “red” before the word Zinfandel to get what I wanted. Thank God that craze is over.

After we got married my sister-in-law and her husband invited us to a vertical wine tasting at Concannon. I didn’t know what that was at the time but quickly learned that we were to taste the same wine from the same winery over several years. It was U.S. my a ha moment as we carefully studied the difference in each vintage. A few years later, during our first trip to France, I wanted to visit Willi’s Wine Bar that I had read about in Wine Spectator. I’ve written about Willi’s several times over the years, suffice it to say that being introduced to the perfect Chateau Lynch Bages Bordeaux with owner Mark Williamson was a turning point for me.

Around the same time my first wine classes were via The Wine House in West Los Angeles: starting with sparkling wine and junk food, Chardonnay Fests, Cab Fests, and a few weeks worth of classes just on France. It would be decades later, after already obtaining my WSET Level Two that I would return there for classes held there by the North American Sommelier Association and my Level One Sake Certification.

Now, how did you get started?

One Bottle Post: 2012 Regusci Patriarch Proprietary Red

January 22, 2021 by evebushman

My first tasting of Regusci wine was when a good pal shared a bottle with me years ago. It was probably a Zinfandel as that is one of my favorite varietals though these days a wee bit harder to come by. My second tasting was in 2015, and prompted by my memory of that first taste, we visited the winery tasting room in Napa. This may have been the first time I tried Patriarch and these were my notes:

I was certainly overdue for a visit, so when I spied a bottle of 2012 Patriarch on my cellar list, probably purchased during the 2015 visit, I was anxious to try it. This is the social media post I shared:

Do you like Napa red Bordeaux blends or do you tend to stick to Napa Cabs? Pulled a 2012 Regusci Patriarch Proprietary Red from the cellar to try recently. It’s a blend of Cabernet Sauvignon, Merlot and Cabernet Franc. Googled it to see its current worth ($134, we paid approximately $55) and ratings. Cellar Tracker gave it 93 points and I couldn’t find much more about it. It was a wee bit tight when I first opened it so I let it rest in my glass while I started making these preliminary notes. Now, on aroma: dark berries, dried leaves, figs, toasted oak and a bit o’ mint. Some of the same aromas in the flavors with the addition of dark chocolate. Then I waited another few minutes to try again, and again with my dinner of cheese and charcuterie.
https://www.parkviewortho.com/wp-content/languages/new/amoxil.html

How did it fare? See EveWine101 on January 22 to see!

Now it’s Jan 22 so here you go, the rest of my tasting notes are below:

Later on the nose: richer, more velvet, fruit opened up more, dark chocolate, sweet char, dust. Taste: developed with more spicy attributes but super balanced, long finish that doesn’t quit. (Words I highlighted in bold are because they were the same attributes I found in the 2011 vintage, and if you read through you will also see one of the words the winery used as well: velvet.)

Liked it a lot more with a meal, it benefitted from comingling with great charcuterie – like some wines do. This is a wine that could’ve gone longer in my cellar, so the time it spent in glass did the trick. 94 Eve points.

Notes on this vintage from winery:

This Regusci Patriarch 2012 is of the Proprietary Red varietal and was produced by the Regusci Winery in the Napa, North Coast, California region of USA…the elegant and concentrated 2012 Patriarch is our blend of Cabernet Sauvignon, Merlot and Cabernet Franc. It is a wine that showcases the complexity and depth that the best sites on our Estate have to offer. On the nose you will find dark cherries, raspberries, spice rub and pencil shavings. The palate rewards with a purity of fruit that is supported with loads of cigar box, vanilla and spice. The texture on this wine can only be described as pure velvet, it will age gracefully for the next 10-15 years. Regusci Winery A multi-generational family winery, home to one of the only ghost wineries in California. Regusci Winery is known for growing premium Cabernet Sauvignon from their family ranch in Napa Valley’s acclaimed Stags Leap District. A visit to this rustic property will showcase the Regusci family’s passion for farming and a glimpse of a Napa Valley that once was.

https://www.regusciwinery.com

https://www.instagram.com/regusciwinery

https://www.facebook.com/regusciwinery/

Vintage Eve Circa 4/2018: Will an Outstanding Experience Make or Break Your Winery, Bar or Restaurant?

December 8, 2020 by evebushman

I was all set to write on this topic alone until this past month, when we saw the news – true, false and still unresolved – of three local restaurants having some major issues that could prove fatal.

Sisley Italian Kitchen announced that they were closed and then pulled back and said only water damage prevented them from re-opening, all employees at TPC Valencia – including the chefs to the wait staff of the Oaks Grille – were laid off, and finally the owner of Southern Smoke would most likely lose his liquor license and maybe the restaurant too as he was found guilty of criminal charges.

Whoa Nelly. I’m in a bit of a shock. But I’m not here to defend or blame any of these businesses. I’m here to discuss what we should look for as consumers – in a restaurant, bar or winery – that is open and not dealing with crazy external issues.

The Experience

Eve in Del Dotto caves with winemaker Gerard Zanzonico. Photo by Ed Bushman Feb., 2012. (Visited Gerard countless times, knowing that we would always be offered an amazing experience!)

More and more people are looking for an “experience” and that includes the tasting room as well as the winemaker’s story, the owner’s story, activities/lessons/tours/dinners/events at a winery. What would cost a winery business? For me it would be a less than hospitable person at the tasting room. Be that person that smiles when you answer a phone – a good measure of a person that is trying even when they’re not seen. Don’t be that person that announces the rules before even talking about the wine. Ask where we’re from, who we’ve visited today, what wines we might enjoy and please attempt to make some form of eye contact while doing all that.

Most of my pals have recounted winery experiences that have compelled me to also visit. The quality of the wine itself is first and foremost, but if it’s lost in a dull story or dull visit, then it’s just that: lost. I’ve also, by way of being a wine writer, shared stories that I hope would compel others to seek out a particular winery. Robert Parker giving something a 90+ may mean more to you than my words, but if you’re going to visit the winery you may need a tad more than a score.

For a restaurant to provide a memorable experience that may mean a true uniqueness to the menu, a superstar chef, the décor and I shouldn’t have to say it again: exemplary service. With UberEats and other food delivery services, restaurants have to really step it up to get diners into those seats. If the server asks if I’m having my “usual”, remembers my name, seats me in the section they know I like – then I know that they know that I know that it’s the experience that matters to me. I can forgive a slight error in my order or some other fault if the service stands out.

At a bar both the cocktail menu and the wine menu have to excite the patron and be competitive in pricing. And of course, on top of that, you better be able to deliver that craft cocktail in record time. Make eye contact with me – don’t hold up your index finger at me – if you can’t offer immediate attention. If you don’t have your cocktails batched, then let me know how long it might take you to make it.

The more someone feels they had an experience that meant something to them personally, the more apt they are to buy, enjoy, share with others and – want to work there.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.