Tasting Titus…with Eric Titus

March 22, 2019 by evebushman Leave a Comment

It is impossible to know every great winery in Napa, or in any reasonably sized wine region, in my opinion. So I didn’t feel too terrible that I was unfamiliar with Titus Vineyards – though this year they are celebrating “50 years of farming in Napa Valley.” I was ready to rectify this in a tasting with fellow #LAWineWriters over 12 bottles of vintages between 2006 and 2017 and lunch at the Viviane in the Avalon Hotel in Beverly Hills.

Titus Vineyards is located in St. Helena AVA at the base of Howell Mountain on the Silverado Trail. The winery is family owned and originally sold their fruit to wineries such as Beaulieu Vineyards, Cuvaison and Charles Krug. Now 75% of their farming goes directly into their own wines: Cabernet Sauvignon, Sauvignon Blanc, Cabernet Franc, Malbec, Merlot, Zinfandel, Petite Sirah and Petit Verdot. The focus: Cabs and Bordeaux blends.

The vineyards have been farmed for over 150 years, with the Titus family purchasing the property in 1968 and having their first harvest in 1969. Their first proprietary vintage was 1990. They strive for a “light carbon footprint” according to Titus, using “hand crews” for harvest.

Eric Titus surrounded by members of my #LAWineWriters group

Tasting

Aromas and Favors separated by ;

2016 Andronicus (a tragedy by William Shakespeare)

Cabernet Sauvignon Blend with Cab Franc and Petit Verdot.

Dark sweet cherry, plum, black pepper, mushroom, earth; nicely balance of both fruit and pepper, tannic, long finish.

2016 Cabernet Sauvignon Blend, Napa Valley

Similar aromas as the Andronicus, also dark berry, green peppercorn, pipe and char; dark fruit, forest floor and a great balance. One of my favorites in the tasting. (Balance, due to being blends in my opinion, was going to be a positive and predominant factor in these wines.)

2016 Reserve Cabernet Sauvignon Blend

Perfumy, violet, mocha, plums; velvety, spice up front yet delicate, dry. (This one had some Cab Franc and Zinfandel.)

2016 Cabernet Franc

Balance, chocolate, dried dark berries, stewed mushroom, milk chocolate; dry, dark, peppery, spice and chocolate. Another favorite.

2016 Zinfandel

Blueberry, sweet charred wood, pipe, wet earth, dried leaves; welcoming spice and a very rich palate. Another favorite for me to note.

2017 Sauvignon Blanc

Golden delicious apple, lemon, minerals, zingy; lemon-lime, peach, pear, low acid, balanced. (There is a bit of Viognier in the blend, which may have accounted for the fruit and low acid. Titus said it was used to “knit together a lot of fruit.”) Very nicely done.

2006 Cabernet Sauvignon

Blue to black fruit, pipe, plum, sweet earth; dry, balanced, dark fruits, port-like.

2010 Cabernet Sauvignon

Crushed black cherry, dark chocolate, tri-color peppercorns, redwood; red fruit, smoke, oak, incredible balance. This was also a favorite in the tasting.

2012 Petit Verdot

Sweet blue fruit, ripe blackberry, ash; dried berries, tannin and that perfect balance again.

2009 Napa Valley Reserve Cabernet Sauvignon

Voluptuous, sweet and dark fruit, dark chocolate, spice; big tannins and long length.

2010 Napa Valley Reserve Cabernet Sauvignon

Sweet aromas of cherry candy, fruit and charred steak; black cherry, earth, dry, dark, tannic.

2012 Napa Valley Lot 1 (proprietary blend)

Hello spice, earthy, wood, blue and black fruit; big, dry, tannic and a slight musty quality. Very welcoming on the mouth. Titus called it his “chocolate mousse of wines (and) more about hedonism.”

Conclusion

Clearly, I missed Titus in my Napa adventures and am thrilled to have been able to meet with Eric Titus, learn about their winery and taste these exceptional vintages. My suggestion: get some.

Titus Vineyards

2971 Silverado Trail N, St. Helena, CA 94574

707-963-3235

http://www.titusvineyards.com/

https://twitter.com/TitusVyds

https://www.facebook.com/titusvineyards/

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

Ole Smoky Distilleries Welcomed A Record 4.1 Million Visitors Last Year

March 21, 2019 by evebushman Leave a Comment

GATLINBURG, Tenn. (PRWEB) – According to on-premise traffic counters, Ole Smoky’s three East Tennessee distilleries welcomed 4.1 million visitors in 2018. The Ole Smoky Moonshine Holler in Gatlinburg welcomed over 2 million visitors; Gatlinburg’s Ole Smoky Whiskey Barrelhouse welcomed over 900,000; and the company’s Pigeon Forge distillery, The Barn, welcomed 1.1 million.

By comparison, Ole Smoky entertains more than twice as many guests as all of Scotland’s distilleries combined. According to publicly available data, Scotland’s 74 whiskey distilleries saw 1.9 million attendees in 2017. Ole Smoky’s 4.1 million visitors is also more than three times the 1.2 million people who visit the Kentucky Bourbon Trail’s 10 distilleries each year.

Each Ole Smoky distillery location includes working stills and fermentation tanks and an expansive visitor experience, including self-guided tours, tastings, live music, and large retail shops featuring Ole Smoky moonshine, whiskey, apparel, accessories and food.

Named the largest craft distiller in the U.S. by the IWSR, Ole Smoky Moonshine is also the No. 1 selling moonshine brand in the world and Nielsen indicates that Ole Smoky’s market share is over twice that of its nearest competitor.

“Our impressive visitor numbers speak not only to the attraction of the greater Smoky Mountain area, but also to the focused attention we’ve placed on the entire distillery visitor experience. From the quality and variety of our moonshine and whiskey products, to our attractive merchandise and live music, we want visitors to experience the full spectrum of our ‘C’Mon Live a Little’ motto,” explains Robert Hall, CEO of Ole Smoky Distillery LLC “It’s great to see people visiting and enjoying Gatlinburg and the surrounding area. We look forward to introducing even more visitors to the Ole Smoky experience when our Nashville location opens later this year.”

About Ole Smoky® Distillery LLC:
Ole Smoky is the leading distiller of premium moonshine in the world and the first federally licensed distillery in the history of East Tennessee. Founded in 2010, Ole Smoky’s roots can be traced to the Smoky Mountains’ earliest settlers, families who produced moonshine with enduring pride and Appalachian spirit. In 2009, Tennessee laws changed, and suddenly, it was legal to make, distill and sell the infamous and illicit moonshine the region had become known for — and Ole Smoky was born, with products crafted from a century-old recipe. In 2016, Ole Smoky debuted its line of premium whiskeys, many of which have been launched nationally.

Today, Ole Smoky retails globally and offers more than 25 creative moonshine flavors and 17 inventive whiskey flavors. Ole Smoky can be found at the company’s distilleries, online, in grocery and liquor stores nationwide, as well as in on-premise establishments, including some of the biggest music and sporting venues in the country. The Ole Smoky product line also includes a wide array of branded apparel, gifts, accessories, plus whiskey- and moonshine-flavored food items, including barbecue sauces, hot sauces and dips.

Ole Smoky distilleries are the most visited in the world. Each year, more than four million people visit Ole Smoky’s three famed East Tennessee distilleries: The Holler, The Barrelhouse and The Barn. In 2019, Ole Smoky will open a fourth location in Nashville.

For more information, please visit http://www.olesmoky.com and follow Ole Smoky on social media @olesmoky.
Shine Responsibly®

Chicago-Based Dustin Chabert Wins First-Ever “Best USA Sommelier” Title

March 20, 2019 by evebushman Leave a Comment

KANSAS CITY, Mo., PRNewswire – On February 4 and 5, 2019, sommeliers and wine professionals from across the United States convened in Kansas City to battle for a coveted title – The Best USA Sommelier. After a challenging two-day competition, first place was awarded to Dustin Chabert, Illinois Market Manager for DNS Wines and Sommelier at Spiaggia.

Beyond being dubbed the best sommelier in the country at the inaugural 2019 competition, Chabert will be the first competition winner to compete as the U.S. delegate to the Association de la Sommellerie Internationale (ASI) “Best Sommelier of the World 2019” competition taking place in Antwerp, Belgium, March 10-15, 2019.

Following a thorough first-round theory competition in January, the top four candidates were selected to compete in-person in Kansas City. Representing an array of hometowns and wine industry professionals, finalists included Chicago-based Jill Zimorski, MS; New York-based Maxime Blaise; and Seattle-based Paul Coker.

The final round was held in timed stages, during which competitors were tested on the traditional sommellerie disciplines of blind wine tasting and identification, food pairing and wine service, all in a second language. Judging was conducted by a panel of prominent U.S. sommeliers among whom included Doug Frost, MS, MW and Véronique Rivest, former finalist in the Best Sommelier of the World 2013 in Tokyo and winner of the Best Sommelier of the Americas contest in 2012. Second place was awarded to Jill Zimorski, MS.

“The rigors of testing and the amount of preparation required was incredibly extensive,” said Chabert. “I will proudly represent the U.S. in Belgium in March.”

The inaugural Best USA Sommelier competition served to recruit a U.S. representative for the global contest conducted by the ASI, bringing a U.S. candidate back to the major international stage after some years. “Perhaps more importantly, through this U.S. competition, ASI has become more active and visible in the U.S. to support the thriving sommelier community here,” said current ASI president Andres Rosberg. “We seek to promote the sommelier profession and provide an opportunity for American sommeliers compete internationally and grow their professional skills.”

The Best Sommelier of the World winner holds the title for three years, enjoys significant visibility and professional opportunities. The reigning Best Sommelier of the World, Arvid Rosengren of Legacy Records in New York, is a U.S.-based sommelier.

The ASI organization celebrates its 50^th anniversary this year, this year’s Best Sommelier of the World competition will include 66 candidates representing 63 countries across Europe, Asia and the Americas.

ABOUT ASI

Based in Paris, the Association de la Sommellerie Internationale is a non-profit organization founded in Reims in 1969. It brings together the national sommelier associations of sixty countries and represents a global community of thousands of sommeliers around the world. The organization seeks to encourage standardized global practices and guidelines for sommeliers, supports national organizations and promotes their founding in new countries.

ASI enhances sommellerie worldwide by increasing awareness about the profession, developing sommellerie where it doesn’t yet exist, improving the level of sommeliers where it does, and educating consumers and professionals alike. It defends the ethics of the profession and advocates for the consumption of alcoholic beverages in moderation. It is notably responsible for major international sommelier competitions, including three continental contests and the ASI Best Sommelier of the World competition held every three years since 1969. To learn more, visit www.asi.info or follow us via @asisomms_.

ABOUT ASI COMPETITIONS

The World’s Best Sommelier Competition has been in existence since 1969. The competition facilitates exchanges between numerous hotel and restaurant professionals, encourages healthy competition between entrants, encourages increased skill level of sommeliers by motivating them to perfect their abilities, and helps widen knowledge of the sommelier profession in the public at large. The competition takes place every three years in one of the ASI member countries that has been authorized to host the event by the ASI.

Each delegation participating in the competition represents either an ASI member country or an observer country. Each official delegation includes a candidate, a journalist and the president of the National Association. More than 1,000 entrants have taken part in the latest events. To enter the competition, candidates must work in restaurants, wine-bars, with wine merchants or in the oenogastronomy business. To learn more, visit www.bestworldsomm.com.

Vintage Eve Circa 3/2016: Tasting Sicily’s Nero d’Avola

March 19, 2019 by evebushman Leave a Comment

I’ve tasted Sicily’s Nero d’Avola wine before, well at least once in 2010 during my Wine and Spirit Education Trust (WSET) course, and during annual Italian wine tasting events. These two wines below, sent for review, I had never had before and was anxious to continue my education. So, without further adieu, here is your virtual taste.

Photo credit: VinePair

2013 Stemmari Nero d’Avola, Sicily

Tasting Notes:

Dried black currant, sweet plum, tobacco, mint chocolate, red bell pepper and forest floor on the nose was followed by smooth flavors of red fruit, white pepper and black cherry with a sharp, yet lingering, dry finish. 88 Eve pts.

About (From the tech sheet)

Prince of the enological re-birth of Sicily, the Nero d’Avola is a very important native varietal. Initially found in Siracusa, it is now found in all of the wine-making areas of the island.

PRODUCTION AREA

Sambuca di Sicilia, in the province of Agrigento, where rich, mature, and structured Nero d’Avola is obtained. It prefers clay-like terrain and is very sensitive to excessive dryness and too much exposure to sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.

VINIFICATION

100% Nero d’Avola. It is an average to early varietal maturing around the first week of September. This wine is obtained from grapes that have reached perfect aromatic and polyphenolic maturation. Destemming and alcoholic fermentation with the skins occurs for 6-8 days at 22-24 degrees. Malolactic Fermentation occurs with selected bacteria, then finally maturation occurs for 6 months in French barriques.

CHARACTERISTICS

Color: Deep ruby-red with pleasant reflections of violet. Bouquet: Intense and covered, notes of currant stick out, wild strawberries, and pomegranate.  Flavor: Soft and velvety. Distinct characteristics of fruitiness come forth.  ALCOHOL CONTENT: 13.5%  CHARACTERISTICS:  Color: Deep ruby-red with pleasant reflections of violet.  Bouquet: Intense and covered, notes of currant stick out, wild strawberries, and pomegranate. Flavor: Soft and velvety. Distinct characteristics of fruitiness come forth.

2012 Tenuta Rapitala “Nuhar” Pinot Nero, Nero d’Avola

Tasting Notes:

Aromas of grape jelly, bruised red plum, cedar and mint leaves; and then in the mouth it was all about dried red currant, lush juicy raspberry, burnt toast and mushroom. 89 Eve pts.

About (From Frederick Wildman and Sons)

Nuhar, meaning flower, is sourced from parcels located in the heart of the vineyard. Here, vines grow on clay soils, sheltered from the wine, and in full sunlight. Two great varieties are planted: Nero d’Avola, which develops rich tannins and body in these conditions, and Pinot Noir, King of Burgundy, which responds well to the heat of Sicily with color, softness and depth unlike anywhere else.

Terroir: Select parcels lie at 1,800 feet above sea level are Guyot-trained on clay soil with yields of 32 quintals per acre.

Vinification: Each variety is manually harvested, first the Pinot Noir at the end of August, then the Nero d’Avola at the end of September. Each parcel is vinified in small, stainless steel tanks. Long maceration at a controlled temperature of 75-82°F allow for the extraction of only the best polyphenols. The Nero d’Avola ages in stainless steel to preserve freshness, while the Pinot Noir matures for nine months in small French barriques. Following blending, the wines are bottle refined.

Additional Information

Bright, ruby-red color and a bouquet with strong aromas of dried fruits. The palate is warm and full with a balanced acidity and elegant tannins. The finish is long and lingering and at this point, we discover again the classic aromas of a Pinot Noir ripened by the hot, Sicilian sun. Pairs well with roasted meats, game and truffle dishes.

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

Degree in the Business of Beverages Expands the College’s Graduate-Level Education

March 18, 2019 by evebushman Leave a Comment

St. Helena, CA – The business of wine—from vineyard all the way to the table—is at the core of the newest graduate-level degree program from The Culinary Institute of America. Based in America’s wine capital, California’s Napa Valley, the just-announced Master of Professional Studies in Wine Management will prepare graduates to innovate, inspire, and succeed at the highest levels of the dynamic wine profession. While other programs tend to focus on wine production, the CIA program takes students through the continuum of business and management of wines and other beverages straight through to the consumer’s consumption and enjoyment.

The Culinary Institute of America at Greystone in the Napa Valley is the home of the college’s new master’s degree in Wine Management. Classes begin in fall 2019. (Photo credit: Bob McLenahan/CIA)

Possible career tracks for the program’s graduates include:

Wine and Spirits Director
Wine Retailer
Distributor
Consultant
Marketing Specialist
Food and Beverage Manager
Director of Hospitality
Sommelier
Wine Writer
Beverage Concierge
Special Events Manager

The program, ideally located in the heart of Northern California wine country, is designed for beverage professionals eager to advance their careers; individuals with a passion for wines and beverages and a desire for a new career; and hospitality or culinary graduates who want a specialization in beverages. In addition to in-depth education focusing on the wine business, the program goes beyond wine—examining spirits, cocktails, and non-alcoholic beverages as well.

Classes for the new wine management program will be held in the Rudd Center for Professional Wine Studies on the CIA’s Greystone campus in St. Helena, CA, an award-winning facility thoughtfully designed for the sole purpose of wine studies. The Rudd Center features two tasting theaters equipped for sensory evaluation of wines, and the building’s specialized cooling and air filtration systems ensure wines are tasted at the correct temperature with no competing aromas.

“This management degree provides much more than a knowledge of various wines,” says Jennifer Purcell, director of education, CIA at Greystone. “It does that, taking students from vine to crush and from barrel to bottle, while also emphasizing how those bottles make their way to tables and retail outlets through marketing, distribution, and every other step along the way. You simply can’t get this experience or wine management education anywhere else.”

This newest CIA degree joins an existing master’s degree in Food Business and a post-bachelor’s Accelerated Culinary Arts Program (ACAP) certificate. The executive format of the mostly online Food Business program allows working professionals to devote time to advancing their careers and businesses according to their own schedule. Topics such as food systems, leadership, business fundamentals, marketing, real estate, and law are examined through the prism of food, beverage, and hospitality. ACAP is for those with bachelor’s degrees in food-related fields, such as nutrition, hospitality, or food science who want to take their careers to the next level by integrating hands-on culinary experience and knowledge.

The CIA is currently accepting applications for the fall 2019 inaugural class in Wine Management, as well as the master’s in Food Business and ACAP. To enroll in the Wine Management program, students must be at least 21 years of age with a bachelor’s degree, preferably in hospitality management or a related field. For more information or to apply call 1-800-CULINARY or e-mail admissions@culinary.edu.

USDA and Non GMO Products Offer Healthier Options for Drake’s Organic Spirits

March 17, 2019 by evebushman Leave a Comment

MINNEAPOLIS (PRWEB) – Drake’s Organic Spirits announced today that it has introduced new handcrafted Mojito, Moscow Mule and Vodkarita organic mixes created specifically to be blended with Drake’s award-winning Organic White Rum and Drake’s Premium Organic Vodka. The mixes provide consumers, restaurants, bars and venues with turn-key delicious and healthier cocktails. Drake’s is the first and only spirit line in the world to be certified USDA Organic, Vegan, Non-GMO Project Verified, Gluten-Free and Kosher.

Drake’s Organic Mixes will soon be available nationally at select retail locations and by visiting http://www.drakesorganicspirits.com.

“The right mix makes a good cocktail great,” said Drake’s founder and CEO Mark Anderson. “Drake’s Organic Mixes are convenient, healthier and delicious. Organic products taste better and are better for our planet and bodies. Our spirits and mixes are no exception.”

Proceeds from the sale of Drake’s Organic Spirits and Drake’s Organic Mixes help support Long Lake Animal Rescue, an animal rescue foundation that takes in animals in need of a second chance at life.

About Drake’s Organic Spirits
Minneapolis-based Drake’s Organic Spirits was launched in 2017. Drake’s uses the highest quality USDA organic and non-GMO Project Verified ingredients to create a line of ultra- premium spirits. Drake’s Organic Vodka, Drake’s Organic White Rum and Drakes Organic Spiced Rum offer a no grain, no gluten, no gmo, ultra-premium, 12 times distilled handcrafted spirits at a better price than the leading premium brands.

For more information, please visit http://www.drakesorganicspirits.com, facebook: http://www.facebook.com/drakesorganic/, Instagram: @drakesorganic

HOUSE OF CAMUS AND THE BARING FAMILY BRING THE BEST OF FRANCE AND IRELAND TOGETHER WITH LAMBAY IRISH WHISKEY

March 16, 2019 by evebushman Leave a Comment

New York, NY – Lambay Whiskey is challenging consumers to ’Lambay’ their St. Patrick’s Day celebrations wherever they are by creating their own Lambay Legend! The brand holds many tales of dynasty and is looking to convey its history as well as a bit of mystery and unconventional fun to its clients. Throughout the month of March, the virtual contest encourages imbibers to use their actual and virtual photo props as well as their creativity to snap & share their best picture to Lambay Whiskey via Instagram using hashtags #LambayLegends and #LambayStPatricksDay. The contest will run across the US in NY, NJ, CT, GA, FL, CA, IL and MA targeting more than 100 bars that carry the iconic brand. The lucky winner will be announced in early April and will win round trip flights for two to Dublin, including accommodations for five nights and a visit to Lambay’s unique private island, to taste the spirit of Lambay and carve their name into their Legends Wall of Fame.

Lambay Whiskey is crafted with Trinity Well water from Lambay Island and finished in French oak cognac casks carried across the sea from the world-renowned cellars of Camus, France. This partnership was born from an intriguing collaboration between two families, Camus, the world’s leading family-owned cognac producer and the Baring family’s Revelstoke Trust. The new brand, soaked in history and extensive roots, was launched in 2018.

Both families share a history of rarity and refinement, a passion for nature, innovation, entrepreneurship and appreciation for the finer things in life. Their unique, triple distilled Irish whiskey has been crafted and inspired by the Island of Lambay, home of Alexander Baring, and finished with the techniques and expertise of Maison Camus, ancestral home of Cyril. The entrepreneurial Cyril Camus is part of the fifth generation of Maison Camus, an illustrious French family famous all over the world for their incomparable Cognac. Bonded by a love of nature and the finer things in life, Cyril and Alexander make the perfect partners in whiskey production.

Lambay Island is a unique, hidden paradise just three miles off the coast of Dublin, Ireland. The island is a veritable odyssey of oddities as it is also home to a herd of grazing cattle, a playground for puffins, a sanctuary for seabirds and the adopted home of a troupe of red-necked wallabies.

The Lambay Small Batch Blend is triple distilled and crafted with notes of malt, flora, cracked almonds and pepper. This blended whiskey is full bodied and the finish has a lingering spiciness attributed to a Cognac cask finish. A perfect Irish whiskey for a cocktail, or on its own on the rocks, Lambay Small Batch has characteristics as unique as the island itself.

Lambay Single Malt is a triple distilled, un-peated, craft malt whiskey. Its unique flavor can be attributed to first fill bourbon barrels that impart a subtle sweetness and floral note. This deliciously smooth whiskey is wholly finished in select Cognac casks <https://www.lambaywhiskey.com/our-story/the-crafting-of-lambay-irish-whiskey/>that have been exposed to the sea air on Lambay Island. These casks have been shipped from Maison Camus <https://www.lambaywhiskey.com/our-story/maison-camus/> to the shores of Lambay. Here, the Single Malt casks rest, exposed to notes of iodine, seaweed and salt via the maritime winds and sea spray. By allowing these subtle elements to influence the casks, each batch brings a new taste profile to the Single Malt, producing a well-balanced finish with lingering notes of green fruits and the taste of coconut, malt and dried berries.

Both whiskeys capture the perfection and nuances of the natural paradise that is Lambay Island. Since April 2018, Lambay Whiskey has won a total of 14 medals in recognition of its premium quality.

This Saint Patrick’s Day, Lambay Whiskey drinkers will be competing to release their inner Irish flare!

Tasting 2018 Provence Rose Estates with Winemaker Alexis Cornu

March 15, 2019 by evebushman Leave a Comment

It was a lovely day to taste Rose…that was and still is my opening as it sounds so good. But on the day of this particular tasting the skies had opened up as they have recently in LA and tried to ruin my day with about two inches of rain. The event, set for the Peninsula Hotel’s Roof Garden Terrace was moved to a private suite. Turned out to be much more intimate.

L to R: fellow writers Cori Solomon, Andy Harris and winemaker Alexis Cornu

We were to taste the latest 2018 vintages from two of the most popular Provence rosé estates in France, my tasting notes are in italics following notes from the winery:

Inspiration Rosé is produced at the storied Château de Berne and authentically captures the Provençal spirit with its classic profile and referential square bottle shape. 70% Grenache, 20% Cinsault and 10% Syrah. I got notes of peach, hard candy and flowers on the nose and also sea minerality and low acid in the mouth.

Romance Rosé launches this year as the newest addition to the Berne portfolio with a more affordable price point for those looking to explore the category. Previously name Emotion, the new Romance has aromas of rose petal, jasmine flower and saline, with the addition of white peach and a low acidity on the palate.

Chateau de Berne Estates is much more than just a rose. This is a hand crafted wine created from grapes specially selected by our winemaker from a unique vineyard block in the heart of the Berne estate, which is home to some of its oldest vines. Predominantly Grenache, the wine had a lovely balance with steeliness, peach, green kiwi and a gentle mouthfeel. A note on the square bottle shape: Cornu said that they had to redesign the bottling line to manage the unique shape.

UP Rosé, from the newly renovated Ultimate Provence estate, represents the bold, innovative nature of the region with its spicy blend and statement bottle. The UP stands for Ultimate Provence label, not Berne but 30 minutes away, and about 20 minutes from St. Tropez. Cornu explained that this area had more sandstone instead of limestone. I got that same floral notes as well as a more perfumy aroma with a bit of the sea. Cornu added that he enjoyed the wine with sushi and sashimi.

Chateau des Bertrands is located in the French commune of Cannet-des-Maures, at the heart of the Plaine des Maures nature reserve. Historically the crown jewel of Cotes de Provence, it offers exceptional wines thanks to an original geology and patient human effort. With more Cinsault than the previous mostly Grenache wines this one had what Cornu called “light, elegant and fine.” I noted a lovely pear in sweetened juice on the nose as well as minerality (wet pebbles) and saline.

Meeting with the winemaker for the estates, Alexis Cornu, proved to be an additional benefit. From Cornu I learned:

Breezy and surrounded by pines, Château de Berne is the number one destination winery in Provence, France.

Some of the names of the wines are different in France.

Cornu thinks about how the grapes may grow; whether it be under late ripening, sunny, warm or windy conditions, he finds that these conditions allow for “more finesse and freshness.”

Berne is one of four estates Cornu makes wine for. He feels that his wines in Provence are “always fresh with a nice texture on the palate.”

Berne thinks that like Champagne, in the next 20 years wine drinkers will notice a sense of place when drinking their “fresh and dry” Rose wines.

Harvest can occur at night, when workers will have had no sleep.

The old vines region produces a dry Rose not common to some wine drinkers. Especially those expecting sweetness in a pink wine.

The vineyards are working towards being 100% organic, they started the process in 2018. The wines already use less sulfites than before.

Four wines per estate recently obtained Gold Medals from a prestigious French competition: the Le Concours General Agricole.

2019 Texas Whiskey Festival Set For April 19

March 14, 2019 by evebushman Leave a Comment

AUSTIN, Texas (PRWEB) – The Texas Whiskey Festival has announced the date and venue for its second annual event: April 19th at the Star Hill Ranch near Bee Cave Texas. The event provides a casual and informative opportunity for whiskey enthusiasts to meet Texas’ master blenders and distillers, while enjoying an evening of food, entertainment and cigar pairings designed to complement the craft whiskey brands showcased at the event.

“Last year’s inaugural event was such a success that we outgrew our venue – so we’re hosting this year’s Festival at the much larger Star Hill Ranch outside of Bee Cave, Texas,” said event co-founder Jake Clements. “This amazing venue is a classic old west town that’s served as a set for Hollywood films, and its main street and many air-conditioned buildings provide the perfect setting for the food, music, and of course the whiskey that we’ll present and share with all in attendance.”

The Texas Whiskey Festival is a fun and entertaining event that lets whiskey enthusiasts meet the distillers and master blenders who are making Texas’ best spirits. The evening provides a perfect setting for educating whiskey lovers and introducing them to not only top-shelf whiskeys produced throughout the State, but also to a handful of participating wineries. Extensive food selections, cigar pairings and live entertainment are sure to make the 2019 event memorable for whiskey enthusiasts and also for the state’s most innovative distillers.

Click here for Ticket information.

Event founders are pleased to announce that a number of favorite distilleries are participating, including: Still Austin Whiskey Co; Andalusia Whiskey Co; Balcones Distilling; Treaty Oak Distilling; 1876 Bourbon; Yellow Rose Distilling; and Garrison Brothers. Details on new and additional distilleries will be made available in the weeks ahead, and distilleries interested in participating are invited to contact: distilleries@txwhiskeyfest.com.

Sponsors interested in interacting with more than 500 attending whiskey enthusiasts can contact: sponsor@txwhiskeyfest.com.
Accommodations are available at the Sonesta Bee Cave, which is partnering with the Festival to offer discounts and group packages for attendees.
Members of the media interested in attending, or being a media partner are encouraged to contact media@txwhiskeyfest.com.

Additional details on sponsors, awards programs, and participating distilleries will be made available via the event’s Facebook page, at facebook.com/TXWhiskeyFest.

About the Texas Whiskey Festival
The mission of the festival is simple: To help promote and enhance the brands of the many great distilleries throughout Texas. Along with promotion, we want to educate whiskey lovers about the many top-of-the-line whiskeys being produced in our great state – and we’re doing it all while having fun, drinking great whiskey, and building memorable experiences. As an organization, we know that Texas has some of the best distilleries and whiskeys in the world. The Texas Whiskey Festival is an opportunity to showcase that. For more information, please visit: https://txwhiskeyfest.com.

Two Bottle Post: 2016 Légende Médoc and Bordeaux Rouge

March 13, 2019 by evebushman Leave a Comment

When I review wines sent to me or at a tasting room, I really prefer not to see the tasting notes provided by the winery. It’s pretty hard to turn a blind eye…but I do try. In this tasting I haven’t looked at the tasting notes that were emailed to me, but I include them below so that you can compare their notes to mine, and for the pairings they offered. Also, truth be told, after all these years doing this I’m always tickled if and when some of our notes match up.

This week I had two Bordeaux wines to review from Légende, and each bottle has a small round stamp that declares that they are included in the Domaines Barons de (Lafite) Rothschild. I found that a wee bit intriguing, so, on with the tasting:

Légende Bordeaux Rouge 2016

12.5% alcohol

Observations: Opaque, the color of deep garnet with a dark edge.

Aroma: Raspberry, black currant, dark cherry, bell pepper, balanced.

Flavor: Soft, tart cherry, tannic, mellow spice, dry. Tried again in a few minutes and noted no change. (My notes only matched the wineries in the mention of tannins.)

Légende Médoc 2016

Observations: Opaque, blackberry color, brown edge.

Aroma: Stewed fruit, plums, earth, suede, coffee, tobacco, red licorice, black pepper.

Flavor: Dark fruit, lots of nice spice, mushroom, tannin structure allowed for a long finish. Preferred this a bit over the Bordeaux Rouge. (Here I matched the winery in the mention of the wine’s spice and length.)

From The Winery

Wine collectors around the world have mastered the allure and prestige of the esteemed appellations of Bordeaux – and this season, you can join them. With the Légende wines collection, self-proclaimed connoisseurs now have access to wines from one of the region’s top producers – Domaines Barons de Rothschild (Lafite). All wines in the collection perfectly capture the spirit of the iconic region through the lens of one its most influential producers. Paired with savory fall dishes, or on its own with a good book – you will certainly find your favorite Bordeaux in the mix.

Légende Bordeaux Rouge 2016 – $17.99 – Pair With Apple Picking!

Varieties: 60% Cabernet Sauvignon, 40% Merlot

A wine for every day, dinner with friends, or a glass in front of the fire, Légende Bordeaux Rouge is a well-balanced blend of traditional grape varieties. The Cabernet Sauvignon gives the wine the classic elegance of the Lafite style, while the aging gives it charm and a well-rounded character. On the palate, the wine is structured, round and easy, nicely oaked with firm, silky tannins, and a long, fresh and fruity finish.

Légende Médoc 2016 – $24.99 – Pair With Fresh Winter Flavors!

Varieties: 65% Cabernet Sauvignon, 35% Merlot

The rich patchwork of châteaux in the Médoc produces ruby-colored, well-rounded wines that are a fine accompaniment to many fall dishes. The Légende Médoc benefits from the same care as a Grand Vin: rigorous selection, extreme precision in the winery, with meticulous specifications, reduced yields, impeccable ripeness, purity of fruit, and traditional maturing. The star of the Médoc, Cabernet Sauvignon is given excellent expression and can be appreciated for its natural characteristics by lovers of Bordeaux’s wines. The wine is generous and silky, with a full-bodied, very rounded structure. The finish is long and spicy.