Vintage Eve Circa 8/2013: Tasting, and Learning, from Louie Lucas of Lucas and Lewellen Vineyards

June 20, 2017 by evebushman Leave a Comment

Walking into the Lucas and Lewellen Vineyards tasting room on the popular Copenhagen Drive in Solvang, I was pleased to have my winery appointment set up with Louie Lucas himself. Before we even sat down he started giving us some history of his winery.

Louie Lucas is on the far right, with his hands on his award-winning grapes. Photo from Facebook.

With 400 acres, and four different properties, Lucas and Lewellen grows 25 grape varietals. The tasting room had been open for 10 years – serving up to 25 wines. The planting began in 1970 and Lucas has been in the area for 40 years.

The current winemaker for the last five years is Megan McGrath Gates, who went to UC Davis for her wine credentials.

Wining Awards For Others

Lucas and Lewellen Vineyards has a long history of selling grapes to Napa wineries as well as more local winemakers. So, his grapes “win awards for others”. And he also makes wines for others, like actress Jane Seymour. Amongst his list is Chardonnay to Kendall Jackson, more goes to Jed Steele of Steele wines, Muscat to Napa’s Castello di Amorosa, Gewurztraminer to V. Sattui and Syrah to winemaking legend Heidi Barrett.

I asked Lucas if I could mention this in my article, he hesitated for two seconds and then agreed, saying, “Its too late for them to get me!”

Lucas’ father and grandfather were grape growers, and what they produced had to be perfect and blemish free, even the stems had to be cured. “You grow good grapes,” Lucas said. “And you get good wine.”

“Today we buy from catalogs when shopping for root stocks,” Lucas said in regards to how things have changed in 40 years. “So many more variations then we had before, and all are supposed to be resistant to disease, we shall see.”

Lucas and Lewellen has 1200 French oak barrels, and buys both new and used. They added 300 new barrels last year and are experimenting with hybrid barrels that are made from half American and half French oak.

Tasting

2011 Blanc de Noirs Brut Sparkling wine, 80% Pinot Noir, 20% Chardonnay

Juicy fruit strawberry and peach on the nose, nice toast and jam on the palate. They don’t make the wine, instead they use a sparkling wine facility to make it, and only use their handpicked grapes. Outstanding.

Viognier 2012

A touch of stainless steel, followed by peach, kiwi, candied ginger and pear on the nose. Very balanced on the taste. Perfect.

2009 Chenin Blanc

White peaches, lime, green grapes, green grass. Great viscosity, mouth coating, not acidic.

Gewurztraminer 2011

Lemons, earth, peppermint on nose. Same gentle mouthfeel and low acid.

2011 Old Vine Moscato

2% residual sugar. Candied orange, wet wood, cloves.

2012 Pinot Noir Rose (100% Pinot)

Cherry, stems, rose petals…again, that nice balance and viscosity.

2009 Santa Barbara County Pinot Noir, Estate

New clones since the “movie” (a nod to “Sideways”), and now making outstanding Pinot Noir wines from 10 different clones.

Good dark cherries, dry, green peppercorns.

2010 High Nine Pinot 667 clone, Santa Maria.

Smokey, charred, bright red fruit, long finish.

Malbec 2010

Blue and red fruit, dry, medium length. A favorite.

2007 Petit Verdot

Inky black color, blue fruit, blueberry jam rolled up in a pancake on the nose. Mature and tannic on the palate. Another fave.

2009 Cabernet Sauvignon Cote del Sol (means “The Sun side”)

Balanced red and blue fruit and tannins, very good, long finish.

2009 Cabernet Sauvignon Valley View

83 cab percent and all other Bordeaux grapes

Balanced, dusty, plums bell pepper.

2010 Cabernet Sauvignon Clone 6

Dark purple, jammy, dry toast, plums.

http://www.llwine.com

Tasting Room: 1645 Copenhagen Dr., Solvang, CA 93463

Australia Up Close: Part Two

June 16, 2017 by evebushman Leave a Comment

…enjoy making new discoveries as well as trying the latest vintages of old favorites.

Last week I wrote about the Australian white wine seminar I attended via the Australia Up Close event; what I learned and what we tasted. It got a little lengthy so I split up the story into two parts. Today is what happened the second part of the day, after the seminar, and is limited to all of the Australian red wines that I sampled in a walk around tasting; those that I loved and hope to get my hands on again.

My favorites (of those tables I got to as I know I missed quite a bit) are listed below. Wineries part of the “Australia’s First Families of Wine” designation that I liked are noted as an AFF Wine.

Trade Tasting Participating Wineries

Andrew Peace Wines

Ashton Hills

Austins

Ben Haines

Best’s Great Western

Bethany

Brokenwood

Brown Brothers

Campbells of Rutherglen

Cape Mentelle – 2013 Margaret River Cabernet Sauvignon, Cabernet Franc, Merlot blend; 2014 Margaret River Cabernet Sauvignon, Merlot blend.

Climbing

Cullen

Dalrymple

d’Arenberg (AFF Wine) – 2013 “The Dead Arm” McLaren Vale Shiraz; 2013 “The Ironstone Pressings” McLaren Vale Grenache, Shiraz, Mourvedre blend; 2013 “The Coppermine Road” McLaren Vale Cabernet Sauvignon; 2011 “The Old Bloke and Three Young Blondes” McLaren Vale Shiraz, Roussanne, Viognier and Marsanne blend. (The Old Bloke…only used 2% of each white wine varietal listed in the blend. They are newly biodynamic and organic. This may have been my favorite table.)

De Bortoli Wines

Delinquente

DiGiorgio Family Wines

Fowles Wine

Giant Steps

Handpicked Wines

Helen & Joey Estate

Henry’s Drive

Henschke Wines

Howard Park (AFF Wine) 2012 “Abercrombie” Mount Barker Great Southern Cabernet Sauvignon; 2009 “Abercrombie” Mount Barker Great Southern Cabernet Sauvignon. (While both were excellent I enjoyed the younger 2012 for all of the outstanding fruit and peppery notes. There was no irrigation used – though the vineyards have irrigation if needed – and the vines were planted in 1975.)

Innocent Bystander

Jansz Tasmania

Jasper Hill

Jim Barry (AFF Wine) – 2014 “1877” Hilltops Shiraz.

John Duval

Kaesler

Kilikanoon

Koonara

Langmeil

Leeuwin Estate

Mac Forbes

McWilliam’s Wines

McPherson Wine Co

Negotiants USA – 2014 Langmeil “Orphan Bank” Barossa Valley Shiraz (Vines had to be moved, 90% survived, and were called orphans due to the move.)

Nova Vita

Ocean Eight

Old Bridge Cellars – 2014 John Duval “Eligo” Barossa Shiraz; 2015 Cullen “Diana Madeline” Margaret River Cabernet Sauvignon, Petit Verdot and Merlot blend; 2013 Jasper Hill “Georgia’s Paddock” Heathcote Shiraz. (They only made 600 cases of my favorite at this table, the Eligo.)

Penfolds – 2014 “Bin 389” Barossa Valley Coonawarra Cabernet Sauvignon and Shiraz blend; 2014 “Bin 407” Coonawarra Wrattonbully Cabernet Sauvignon; 2014 “RWT” Barossa Valley Shiraz. (Who isn’t familiar with Penfolds? I stuck to just the wines I didn’t know, so damn good. The vines for these wines were planted between 1951 and 1960.)

Penley Estate

Peter Lehmann – 2012 “Stonewell” Barossa Shiraz.

Pewsey Vale

Pikes

Rob Dolan

Rogers & Rufus

Rymill Coonawarra

Schild Estate – 2013 “Moorooroo Ancestor Vines” Barossa Valley Shiraz. (170 year old vines, two years in both new and old French oak and then two years in bottle before release. Worth the wait for this 100% Shiraz.)

Shaw + Smith

Snake & Herring

Syrahmi

Tahbilk Winery

Thorn-Clarke Wines

Tolpuddle

Torbreck Vintners – 2009 “The Factor” Barossa Valley Shiraz; 2014 “The Struie” Barossa Valley Shiraz; 2014 “RunRig” Barossa Valley Shiraz and Viognier. (Only 3.5 % of Viognier was used in this blend to “soften” the wine and for a “tonal” lift. It worked.)

Tournon

Tyrrell’s Wines

Vasse Felix

Vinaceous

Voyager Estate

Wakefield Wines (AFF Wine) – 2013 “St. Andrew’s” Clare Valley Shiraz had a lovely touch of sweetness and great balance.

Wicks
Wirra Wirra – 2013 RSW McLaren Vale Shiraz (With vines between 40-60 years old, low yield production and the vineyard was originally planted in 1890.)

Woodstock

Yaldara

Yalumba (AFF Wine) – 2013 “The Signature” Barossa Cabernet Sauvignon and Shiraz blend.

Yarra Yering – 2010 “Dry Red No. 1” Cabernet Sauvignon, Petit Verdot, Malbec blend; 2013 “Old Bastard” Barossa Valley Grenache Mourvedre blend. (These both got big “wows” from me.)

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

Wine 101ers Get: AUSTRALIA UP CLOSE Part One

June 9, 2017 by evebushman Leave a Comment

With a geographical size similar to the US and distinct climates, soils and terroirs, its no surprise that Australia boasts an array of wine styles, regions and grape varieties for you to experience.

This was an intriguing teaser to a recent Australian wine event I attended. I went in knowing very little about Australian white wines so I signed up for their seminar, and then knew I would enjoy the walk around tasting to get my fill of the wines I was more familiar with: Shiraz, Cabernet Sauvignons and many Bordeaux and Rhone blends.

SEMINAR – White Wines: Unique Expressions of Australian Riesling, Semillon and Chardonnay

Australia is blessed with regions and climates that can produce truly world-class wines from the noblest of vines. Discover the many exciting expressions of Riesling, Semillon and Chardonnay being produced across Australia’s diverse wine regions. Presented by special guests and winemakers, and moderated by Wine Australia.

Our Seminar Panelists

Fahara Zamorano – Head Sommelier, Gwen LA; Matt Kaner – Owner, Bar Covell & Augustine; Kyle Meyer – Wine Exchange; Bruce Tyrrell – Tyrrell’s Wines; Jeff Burch – Howard Park Wines; Jeff McWilliam – McWilliam’s Wines; Mark Davidson, Wine Australia (Moderator).

Seminar Wines – Flavors and Aromas separated by ;

Tyrrell’s Vat 1 Hunter Semillon Hunter Valley 2011 – Green apple, pineapple lemon zest, Mandarin orange and white pepper all on the nose; with lemon-lime, bruised apple and a medium acidity on the palate. 90 Eve pts.

Brokenwood ILR Reserve Semillon Hunter Valley 2009 – I smelled apple, pear, fresh lemon, pears in light syrup; then tasted bright and tangy fresh fruit – same as those I found on the nose. 90 Eve pts.

Ashbrook Estate Semillon Margaret River 2015 – Perfumy aroma, then bruised yellow apple, cream and a pale hint of cinnamon; viscous on the mouth, as well as slightly paler fruit and a long finish. 90 Eve pts.

Silkman Estate Semillon Hunter Valley 2015 – Lemon, toast, grapefruit and unsalted butter on the nose; followed by tart apple and limeade on the palate. 90 Eve pts.

Pewsey Vale Contours Riesling Eden Valley 2011 – Fruit cocktail, green grass to yellow hay, floral and bright; that same bright quality came through on the taste as well as lemon, grass, acidity, bone dry. 90 Eve pts.

Grosset Polish Hill Riesling Clare Valley 2016 – Bright aromas of pears and kiwi fruit; followed by lemon, orange and steel on the palate. 90 Eve pts.

Frankland Estate Isolation Ridge Riesling Frankland River 2015 – Green apple, crushed green leaves and a whiff of orange on the nose; the palate was very sharp citrus fruit: lemon and orange, a slight viscosity and a long dry finish. 90 Eve pts.

Pressing Matters R9 Riesling Tasmania 2015 – My favorite of all the white wines I tasted with aromas of sweet orange blossoms, apple pie and a bit of cream; then came a slightly sweet and lingering fresh lemon-lime fruit on the mouth. 91 Eve pts. (All of the Riesling shared the same bone dry quality, except this expression from Tasmania.)

McWilliam’s 842 Chardonnay Tumbarumba 2013 – Fresh oak, honey, barnyard, earth, citrus, butter and white pepper on the nose; then the taste was tart, some oak and apple. 91 Eve pts.

Moorooduc Estate Chardonnay Mornington Peninsula 2012 – Earthy, dried apple, butter, clove and steely; then bruised apple, tart with medium acid. 90 Eve pts.

Howard Park Miamup Chardonnay Margaret River 2015 – Toast, lemon, cream, and a general feeling of being in a sweet floral garden; the flavors were bright, tart and citrusy with a medium acidity and long finish. 89 Eve pts.

Shaw + Smith M3 Chardonnay Adelaide Hills 2014 – Creamery butter, lemon and green fields; then that same lemon on the mouth, but light, and a leaner acidity. 89 Eve pts.

What I Learned From Our Panelists and the White Wine Tasting

One of our panelists stated that if you remotely expect that a Semillon from Australia would taste like one from Bordeaux, France you would be dead wrong. If you thought that a Riesling from Australia would taste like its German counterpart you would be equally wrong. My tasting notes above probably express this.

Australia is considered a New World wine area, however, Meyer would like us to see their wines as truly old world, but with an edge. The vines are very old, the area is larger than Europe and Phylloxera has never hit them.

The 12 elite wineries in “Australia’s First Families of Wine” group have several criteria to meet including their dedication to promote Australian wine to the global market, 100% family owned and have to have at least a 20 year vertical.

Next week I will run part two of the tasting, the reds I got to try, on June 16 here on this blog.

Perlis Picks: Elevating Zinfandel 2017

May 27, 2017 by Michael Perlis 1 Comment

A few days prior to attending Ian Blackburn’s wineLA Elevating Zinfandel event with my wife Karen, I happened across a video that had been posted on Facebook by ZAP [Zinfandel Advocates and Producers – the organization “dedicated to advancing public knowledge of and appreciation for American Zinfandel and its unique place in our culture and history”] featuring Joel Peterson, founder of Ravenswood winery and often called “the Godfather of Zinfandel.” Joel really gave a great explanation of why Zinfandel is considered America’s Heritage grape, given that it truly found its greatness here in California versus, for example, Cabernet Sauvignon in Bordeaux and Pinot Noir in Burgundy.

This greatness was evident at Elevating Zinfandel, where more than a dozen of California’s best producers of Zinfandel showed up to La Brea Bakery to pour their wines for a group of very appreciative tasters.

VIP attendees got to start their tasting an hour early as well as getting an opportunity to taste some special wines reserved just for them. [Obligatory note – when a VIP option is available, always go for it!]

The wineries pouring:

Beekeeper Vineyards

Bedrock Wine Co

Bella Vineyards

Robert Biale Vineyards

Brown Estate

Carol Shelton Wines

Gamba Vineyards and Winery

J Dusi Wines

Mauritson Wines

Ottimino

Peter Franus Wine Co

Quivera Vineyards

Seghesio Family Vineyards

St. Francis Winery & Vineyards

There were absolutely no losers here. Every winery on this list was pouring some outstanding Zinfandels. I could easily end this article here by just saying you should go buy wines from any of these producers and you will be happy. But, that would make for a pretty short article. So, let me expand on some wines that really stood out for me.

When people in Southern California think about Zin, especially those of us in Northern LA County, Paso Robles may come to mind more than any other region. At this tasting, Paso was represented by J Dusi. I knew that Janell Dusi would be up to this task, having made wine from her family’s Dante Dusi vineyard for about 10 years now. The Dusi Vineyard is one of my favorites anywhere for Zinfandel [not just Paso], so I was happy when Janell started making a small amount of wine from the family property, later expanding into other varietals as well. The 2014 Dante Dusi Vineyard Zinfandel and the 2014 Escandalosa blend of Zinfandel, Syrah and Mourvedre were two of my favorite wines of the evening.

The rest of the wineries were based farther North – in Napa Valley and Sonoma County. Since people tend to think of Napa Cabernet Sauvignon and Sonoma Pinot Noir and Chardonnay, I thought it was great that the Zinfandels from these areas were being highlighted. Here are few of our favorites…

Bedrock Wine Co. & Under The Wire – winemaker Morgan Twain-Peterson [son of the aforementioned Joel Peterson], along with partner Chris Cottrell, has been making wine since he was 5-years old [although he started out with Pinot just to piss off his dad]. The 2013 Under The Wire Bedrock Vineyard Sparkling Old Vine Zinfandel was stellar, and the two 2015 Heritage [historic vineyards – field blends] wines being poured – the Evangelho [Contra Costa County] and Pagani [Sonoma Valley] were great examples of what I think Morgan does best.

Ian Blackburn’s Beekeeper Cellars has been getting well deserved rave reviews. Based in Dry Creek Valley, my favorite was the 2014 Secret Stones, Madrone Spring Vineyard, Rockpile, Sonoma County. Not surprising – Rockpile is a favorite AVA of ours; more wines from there will appear later in this article.

Another Dry Creek Valley winery, Bella Vineyards, impressed us with their Westphall, Rockpile, Sonoma County 2013.

We first tasted Brown Estate Vineyards Zinfandel several years ago at a restaurant in Las Vegas called Rosemary’s. We ended up ordering a second bottle, it was so good. Sadly, Rosemary’s is gone but Brown Estate is still making great wine in Napa Valley, especially for us the Napa Valley, Chiles Valley District 2015.

Not sure where to begin with Carol Shelton Wines. We were just really impressed with her whole lineup. Based in Santa Rosa, she sources from various places. Nice of her to share a 2014 Carignane [loved that she snuck that one in] along with her Zins. And a big shout out for making a Zin from Southern California’s Cucamonga Valley.

When I first tasted the Zins from Gamba Vineyard and Winery many years ago, they seemed too big, even for me. I’m happy to report that they are doing it right. Luscious lip-smacking wines across the board from this Windsor based winery.

You can’t really talk about Dry Creek Valley, especially Rockpile, without mentioning Mauritson Wines. Clay Mauritson was pouring a few wines – favorite by a nose was the Rockpile Ridge Vineyard.

Ottimino is a new winery to me. Really cool to taste a 2001 Zin from them as well as their current releases. Based in Sebastopol in Sonoma County, the 2014 Ottimino Estate Russian River Valley Zin was great.

Robert Biale Vineyards – an old favorite of ours. I did not make it back to their table after the VIP portion of the event, but the 2009 Black Chicken Zinfandel that winemaker Tres Goetting had poured me at that time was excellent.

Turley Wine Cellars – while many people associate Turley with Paso, and rightfully so, the winery is actually headquartered in Napa Valley. Christina Turley was on hand to pour a few of the winery’s delicious Zins. I’ve made no secret of how much I like this winery. This time, the 2015 Duarte Contra Costa County earned top marks for me.

I apologize for the wineries I missed mentioning. As I said, all of the wineries represented are worthy of your attention.

Big thank you to La Brea Bakery for hosting the event and serving some delicious food.

Thanks to Ian Blackburn and his great staff at wineLA for putting on another great wine tasting. Check out his website and sign up so you don’t miss anything.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Eve Wine 101 on Aroma Training

May 19, 2017 by evebushman Leave a Comment

One of the things that has intrigued me about wine tasting is calling up aromas for my tasting notes, for myself and for pals that are struggling. I first began honing these skills via seated tastings where there was an opportunity to reflect and take notes. Further honing came with Wine and Spirits Education Trust (WSET) certification classes. And final honing comes when I get to sit with friends and really chat about what the heck we are drinking. That final honing is my favorite, but doesn’t happen nearly enough. So, how does this all work?

Memory

Calling up aromas is exactly the same as calling up a memory – the memory of a scent found elsewhere. For example, there isn’t chocolate added to wine but both milk and dark chocolate can sometimes be detected in red wine, port and even whiskey. But if you haven’t had milk or dark chocolate it’s impossible to detect. You simply have to build your memory. I will sniff veggies and flowers at a supermarket, go through my own spice rack at home and pay attention to what is cooking on my stove to build my store of memory.

Cheats

So, after working your senses via building up your memories, you can also grab a cheat sheet, as I call it, like an aroma wheel. I have two systems: one from my WSET courses and another from the North American Sommelier Association (NASA). These are great to look over when I get stumped. It reminds me to look for fruit, floral, spice, vegetal, minerality, etc. Or you can get this really big cheat: for $549 you can buy the original 54-sample Aroma Kit by Le Nez du Vin. I saw one that you could play around with at Harrods in London and I would like to have one…someday.

Events

I’ve co-taught a few classes at our very own local Pulchella Winery. Winemakers Nate Hasper and Steve Lemley lead the class while I explain the aroma training via some handy syrups from Torani (see below) as well as flowers, spices, chocolate, tobacco and anything else I’ve found. Each is in its own un-labeled container for vinophiles to smell and guess at. Going straight from this to wine tasting makes the aroma memory that much more fresh.

Torani Syrups

If you want the full skinny of what I learned from J Lohr red winemaker Steve Peck, this excerpt is from a previous article I did for the SCV Beacon:

Meeting at J. Lohr Vineyards, which we hadn’t visited since our wonderful 2011 trip, we met in the same large room as before but this time it was set up for a component tasting. (For anyone wanting to do a component class get the Torani syrups, they are the most true. See photos here.) Along with the syrups for identifying fruit aromas, we sniffed dried and fresh flowers (rose, sage, jasmine and hibiscus), spices and other components (clove, cocoa, coffee, tarragon and fennel) trying to identify each so that later we could identify them in our wines.

Ian Adamo, the sommelier at Paso Robles’s Bistro Laurent (we had met Ian before when he paired an outstanding Adelaida dinner for us at the 2014 Cab Collective event) is currently working on his dissertation for his MS. Adamo, along with J. Lohr red winemaker Steve Peck, led us through each wine to evaluate the fruit, spice, floral, herbs, volume, astringency and then we were to try to guess the varietal of each of the five 2014 single varietal wines in front of us.

During “the next chapter” of our seminar Peck gave us a slide show that included a “style map” with color/body/mouthfeel/tannin/color broken town into styles based on their strength. He mentioned that it was akin to how someone may like their coffee: thin and astringent, dark but with creamer, etc. Pinot Noir would fall on the light end of the map while Cabernet Sauvignon would be on the dark end, and blends in the middle…(more)

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), 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

Announcing the Mendocino Coast’s Premier Food & Wine Event – WINESONG

May 17, 2017 by evebushman Leave a Comment

FORT BRAGG, CA – Tickets are now on sale for the 33rd Annual Winesong event — a spectacular weekend of award winning wine, fabulous food, fine art, music, merriment, and charitable giving. Produced by the Mendocino Coast Hospital Foundation, the main event takes place at the gorgeous Mendocino Coast Botanical Gardens on Saturday, September 9th, with A Pinot Noir Celebration at the nearby Little River Inn on Friday, September 8th. In addition, Winesong has just announced key honorees at this year’s event: Wine pioneer Nils Venge of famed Saddleback Cellars has been named Honored Vintner, Wine writer and aficionado Dan Berger and photographer and former wine industry executive George Rose have been named Auction Chairs, and local Anderson Valley Artist Rebecca Johnson has been named the 2017 Artist of the Year. The Hospital Foundation is thrilled to honor these individuals who have been incredibly supportive of Winesong and our goals to help with the equipment needs of the Mendocino Coast District Hospital.

1911175_698254950197521_1231258920_o Winesong allows attendees the opportunity to explore lauded wines from Mendocino County and around the world, all while sampling culinary delights from locally-based purveyors, as well as a selection of local brews and spirits. World-class artwork is also on display, all set against a backdrop of the stunning Botanical Gardens and the majestic Pacific Ocean. Winesong aims to create harmony between one of the most breathtaking vistas on earth and all of your other senses, all while raising money for our rural hospital.

This year’s Honored Vintner, Nils Venge, is universally regarded as one of the foremost pioneers of the Napa Valley wine industry. Born to Danish immigrants, Venge’s exposure to wine came at an early age, as his parents operated a wine and liquor import and distribution company in Southern California. Venge continued his pursuit of wine at the University of California in Davis where he earned a BS in Viticulture in 1967. Following a tour of duty in Vietnam as a Navy Reservist, Venge moved to the Napa Valley to pursue his interest in winemaking. In the subsequent years, Venge worked for the notable wineries Charles Krug, Sterling, Villa Mount Eden and Groth. During his tenure at Groth, Venge became the first American winemaker to receive a perfect 100 point rating from Wine Critic Robert Parker Jr. The 1985 Groth Reserve Cabernet Sauvignon catapulted Venge to a venerated position in the California wine industry. Nils Venge continues to produce outstanding wines at his Oakville facility, Saddleback Cellars.

Auction Chair Dan Berger is a former Los Angeles Times Wine Columnist and a lifelong journalist who spent ten years as a general assignment reporter and editor for The Associated Press. He began writing about wine in 1976 and has been nationally syndicated since 1979. He and his wife, Juliann Savage, publish a private weekly wine newsletter, Dan Berger’s Vintage Experiences, which began in February 1996. He has contributed articles to Wines & Vines, Decanter Magazine in London, Wine Press Northwest, Tasters’ Guild Journal, Sommelier Guild Journal, the privately published California Grapevine, trade journals Cheers and Beverage Dynamics, and numerous others. He has been a keynote speaker at wine marketing seminars and has been asked to judge several wine competitions over the years. Dan has also garnered many awards, including Wines and Vines magazine’s “Wine Writer of the Year.” In 2010, Mr. Berger was inducted into the Wine Media Guild Hall of Fame in New York. He is on the board of directors of the International Riesling Foundation. He is an aficionado of Napa and Sonoma wines.

More than 40 years ago, Auction Chair George Rose began his long career as a photographer. Throughout the years, he has traveled a long and winding road through the elite world of popular music, film, news, politics, and sports, eventually leading him to California’s Wine Country. During his prolific years as a Los Angeles-based photojournalist, Rose developed a remarkable and historic body of photographic work focused on popular culture. His independent assignments, focused primarily on the entertainment industry, have been published in USA Today, Time, Newsweek and Rolling Stone. Over 40 vintage prints of his are in the permanent collection of the Rock and Roll Hall of Fame and Museum. In 1987, Rose won a World Press Photo Award for news, and was named California “Newspaper Photographer of the Year” in 1976 by the University of Missouri, School of Journalism. The Los Angeles Times twice nominated him (1979 and 1980) for a Pulitzer Prize. For the past 25 years, Rose was a wine industry executive communications director at four successful wine companies: Fetzer Vineyards, Allied Domecq Wines USA, Kendall-Jackson, and J Vineyards & Winery. During this time, he continued to pursue his passion of photography. In 2015, Rose moved to Santa Barbara County’s Santa Ynez Valley. Much of his time is devoted to documenting the natural environment of the county as well as top vineyard estates up and down the coast of California. He is also a contributing photographer with Getty Images.

2017 Artist of the Year Rebecca Johnson grew up in an art-centric family in rural Hopewell, New Jersey. Her parents were designers, artists and art educators. “Life is art” was the family credo. This philosophy enriched and continues to inform Rebecca’s art and career. As a young artist Rebecca embraced the path of the successful professional. She received her BFA from Tyler School of Art and her MFA from the Pennsylvania Academy of the Fine Arts. She studied bronze casting at the Johnson Atelier in New Jersey and stone carving in quarries in Vermont. A fulcrum of change occurred when The British American Arts Council awarded her a three-month fellowship to work in Northwest Wales. In this land of stonewalls, craggy mountains, wild coast and rich folkloric history Rebecca’s ideas gestated. Time and solitude created space for her to thoroughly see and imbibe the light, color and form of the land. Her exterior and interior visions integrated and enhanced each other. Rebecca discovered a new degree of courage and conviction to follow her work to its true ultimate power, rural nature and a poetic vision. Rebecca now lives and works in Northern California, Mendocino County, a place of raw elemental forces. Her studio is located in the Anderson Valley, where inside a large renovated barn she creates paintings. The doors of the studio open to a hillside meadow filled with her stone sculpture. The calm beauty of this rural place resonates in her work.

Below is a quick overview of what you can expect at this year’s Winesong event. Tickets to each event are available for purchase at: http://winesong.org/events/purchase-tickets/.

A Pinot Noir Celebration: Meet the Winemakers
Friday, September 8, 2017 | 1 to 4 p.m.

The weekend kicks off with a prestigious Pinot Noir tasting, presented by Winesong and hosted by Little River Inn. Attendees will enjoy Pinot Noir from renowned Anderson Valley, along with wines from other award-winning pinot regions, alongside tastes of Little River Inn’s finest culinary offerings. General Admission Tickets for A Pinot Noir Celebration: Meet the Winemakers are $75 per person.

Wine & Food Grand Tasting in the Gardens
Saturday, September 9, 2017 | 11 a.m. to 2 p.m.

Stroll through the lush Mendocino Coast Botanical Gardens while enjoying vintages poured by world-class wineries from Mendocino, Sonoma, Napa, and beyond. Sample beer, spirits, and food from 50 of Mendocino County’s finest purveyors. The tasting is accented by various musical groups performing a variety of styles including jazz, classical, blues, calypso and folk rock. General Admission Tickets with festival seating at auction and access to wine and food tasting are $125 per person for Early Responders; $150 per person after June 1st.

Silent & Live Charity Auctions
Saturday, September 9, 2017 | SILENT: 11 a.m. to 2 p.m.; LIVE: 2 p.m. to 5 p.m.

The centerpiece of Winesong weekend is the Charity Auction, featuring both a silent and live auction. Nearly 200 lots will be on offer, featuring spectacular wines from the world’s most prestigious wine producers, rare vintages, large format bottles and special vertical and horizontal collections, as well as original art from acclaimed California artists and highly coveted international and domestic vacation packages. Auction Reserve Tickets with assigned seating under the auction tent (w/catered lunch) and access to wine and food tasting are $225 per person for Early Responders; $250 per person after June 1st.

For further information, please visit http://winesong.org /events/purchase-tickets or call (707) 961-4688.

About Winesong & the Mendocino Coast Hospital Foundation

Winesong is produced by the Mendocino Coast Hospital Foundation, a non-profit organization dedicated to raising funds for the Mendocino Coast District Hospital. Its mission is to help the small rural Hospital provide the best possible medical care to residents as well as the many visitors to the Mendocino Coast. Winesong proceeds have enabled the Hospital to purchase chemotherapy equipment, portable ultrasound machines for the Emergency Room as well as a state-of-the-art Diagnostic Imaging Center, Cardiology Equipment, a Bedside Medicine Verification System and most recently, a Nurse Call System and a Patient Monitor Alert & Telemetry System.

Dry Creek Valley Launches Exclusive “Winemakers in Conversation” Event Series

May 14, 2017 by evebushman Leave a Comment

Healdsburg, Calif. (PRWEB) – Winegrowers of Dry Creek Valley will follow up their 28th annual Passport event with the launch of a new event series called “Winemakers in Conversation.” The series is comprised of three different immersive experiences, “Zealous about Zinfandel,” “Cult Cabernets” and “Zintopia.” Each experience, which is designed for just 50 attendees, will feature four Dry Creek Valley winemakers, one winegrower, and will be moderated by a wine industry icon. All tickets are $125.

The Winemakers in Conversation events begin with a seated, classroom-style tasting in which the four winemakers will each share and discuss a cellar selection wine, contextualizing it within the characteristic qualities unique to Dry Creek Valley. After the panel, the event breaks into a social, open tasting format with eight food pairings and passed hors d’oeuvres.

The schedule is as follows:

Saturday, July 15, 2017 – 10:00a.m. – 12:00 p.m.
Zealous About Zinfandel at Quivira Vineyards and Winery

The first tasting in the series is moderated by San Francisco Chronicle Wine Editor Esther Mobley. Guests will take a deep dive into the world of Dry Creek Valley’s most historic grape, with Ridge Vineyards Winemaker John Olney, Pedroncelli Winemaker Montse Reese, Seghesio Vineyards Winemaker Ted Seghesio and Quivira Vineyards’ Hugh Chappelle.

Saturday, July 22, 2017 – 10:00a.m. – 12:00 p.m.
Cult Cabernets at Passalacqua Winery

The second tasting in the series is moderated by Virginie Boone of Wine Enthusiast. Guests will explore Dry Creek Valley Cabernet Sauvignon with winemakers Jennifer Higgins of Lambert Bridge Winery, Tim Bell of Dry Creek Vineyard, Ed Sbragia of Sbragia Vineyards and Jessica Boone of Passalacqua. Also joining the discussion is grower Ryan Petersen from Petersen Management.

Sunday, July 30, 2017 – 10:00a.m. – 12:00 p.m.
Zintopia at Preston Vineyards

The final tasting in the series is moderated by the Chef and Author John Ash, the father of wine country cuisine. Guests will savor fine examples of Dry Creek Valley zinfandel from winemakers/owners Erik Miller of Kokomo Winery, Clay Mauritson of Mauritson Wines, Joe Healy of Bella Vineyards and Wine Cave and Lou Preston of Preston Farm and Winery. Chef Ash will be crafting pairings for this event, utilizing ingredients from Preston Farm.

Getting here:
Dry Creek Valley is located in the heart of Sonoma County, just 15 minutes from Sonoma County Airport (STS) and 70 miles north of San Francisco and Bay Area international airports SFO and OAK. Direct flights into STS are available on Alaska Airlines from Los Angeles, San Diego, Seattle and Portland; visitors on these flights can check a case of wine for free on their flight home. American Airlines flies from Phoenix Sky Harbor (PHX) to STS. A complete list of lodging options can be found at http://www.drycreekvalley.org.

Tickets can be found at: drycreekvalley.org/events/winemakers-in-conversation

About Winegrowers of Dry Creek Valley:

Dry Creek Valley is a premium winegrowing region in northern Sonoma County, California, anchored by the charming town of Healdsburg. Winegrowers of Dry Creek Valley® (WDCV) is a 501c6 non-profit trade association of over 60 wineries and 150 winegrape growers. Formed in 1989, the association represents a multi-generational family community of vintners and growers committed to growing high-quality fruit, producing world-class wines, and welcoming visitors to experience Wine Paired with Life®. Being good stewards of the land means that we are preserving the quality of our wines and the unparalleled beauty of Dry Creek Valley for future generations to discover. For more information, visit http://www.drycreekvalley.org.

“Don’t Knock it Back” with Richard Paterson from the Universal Whisky Experience and FindRareWhisky.com, Slideshows and Our Picks

April 14, 2017 by evebushman Leave a Comment

Well. Here I’d been tasting whisky one way for about a decade only to find that there is another way. A better way. The Richard Paterson way.

It’s not like I was “knocking it back” but I was sniffing, sampling and tasting quicker than I should have. During the Universal Whisky Experience (see the new website: FindRareWhisky.com for more information) held at the Wynn and Wynn Encore in Las Vegas, Paterson of The Dalmore led the first Master Class I walked into.

And instead of “all jokes aside” Paterson kept his audience enraptured with his knowledge and stories, and in the way that he kind of hmm hmm hmm-ed while holding each taste for a full 25 seconds. Why? Because the flavors came after the consumption, where he again counted down, this time from ten to one to talk about the flavors we could find, part of Dalmore’s “DNA” that came from the different cask expressions.

Program signed by Richard Paterson

So, first come the jokes, or what we might want to call jewels of wisdom that were handed out very entertainingly.

Paterson-isms

Smell the DNA of it…that meant pay attention to what is coming from the glass; it gives a nod to how the whisky was aged in cask.

When nosing the glass go in three times long enough to say to yourself “Hello”, then “How are you”, and finally “Quite well thank you very much”.

Nose your glass one nostril at a time.

Jura is not pronounced Hooray.

Take your time so count down from ten until one after swallowing, allowing the flavors to linger and show and the strength ebbs away.

I’ll kill you if you add green tea or milk to whisky. You can add a little water, but not a lot of ice.

After an event like this, go home, brush your teeth, put your head in the pillow and the flavors will all come back.

Slaint! Pronounced slanchuh and is effectively used for “cheers” every time you have a drink.

Don’t cup hands around the glass, it doesn’t need warming.

After the first pour get rid of it to make sure glass is clean.

Serve some of these with Crème Brûlée or 72% dark chocolate.

Paterson prefers a nosing glass reminiscent of a small wine tasting glass over goblets, regular wine glasses or the Glencairn glass.

Flavor Profiles from the Cask

Depending on if the whisky was aged in casks that had previously stored tawny port, Cabernet Sauvignon, Matusalem sherry, small batch bourbon or just an American or Spanish oak cask these styles allowed for aromas and flavors that included chocolate, orange, black fruit, cassis, vanilla, plum, cinnamon, spice, coffee, licorice, marzipan and tangerine.

Which Dalmore We Tasted

18-year-old, King Alexander III (only whisky in world with six different finishes), 25-year-old Cask Strength, Richard Paterson Cask Selection I and Richard Paterson Cask Selection II.

Watch a 20-second slideshow to see how the night started here.

Watch a wee bit longer here; it’s the highlights and selfies from the grand tasting, more master classes and the Richard Paterson experience presented by The Dalmore celebrating his 50 year anniversary in the industry.

Favorites from the Nth Main Tasting Event

Glencairn cut crystal tasting glass in hand, cell phone for snapping pics in the other, talking to guests that all said that the Nth is the epitome of whisky events…below are the list of brands that participated. My favorites – or at least the ones I stopped at before palate fatigue wore me down and I missed some really good ones – are in bold below. Keep in mind that what we tasted was not what you may find on your grocer’s shelves. Many were older vintages, and some quite rare.

To find what they each poured all of the whiskies are available on their new website www.findrarewhisky.com under the NTH 2017 tab.

HINE/KAVALAN/NIKKA

THE GLENROTHES

WHISTLE PIG WHISKEY

CAMPARI

GLENFARCLAS

PAUL JOHN

WESTLAND DISTILLERY

DEWARS – BACARDI

GORDON & MACPHAIL

BENROMACH

OLD PULTENEY/BALBLAIR

MICHTERS

SUNTORY SCOTCH

SUNTORY JAPANESE

SUNTORY – NORTH AMERICAN

SUNTORY –IRISH

TAMDU

GLENGOYNE

BROWN FORMAN

MARTELL

MACALLAN

CIL US WINE & SPIRITS

DIAGEO AMERICAN WHISKEY

BALVENIE

GLENFIDDICH

ARDBEG

GLENMORANGIE

HENNESSY

DIPLOMATICO

CLASSIC MALTS

THE GLENLIVET

ROYAL SALUTE/CHIVAS

MIDDLETON/IRISH

FOUR ROSES BOURBON

DALMORE

HARDY USA

TOKIWAIMPORTS (Japanese Whisky)

Perlises Pick: Great Wines of Italy 2017 – Part Two

April 8, 2017 by Michael Perlis Leave a Comment

Last week Karen and I told you our top picks from the JAMESSUCKLING.COM Great Wines of Italy event.

But we did have a lot of other favorites as well…

(The comments in quotes are Mr. Suckling’s [some abbreviated] from the 200 page program, along with his point score.)

Photo courtesy James Suckling Facebook.

Tenute Ambrogio & Giovanni Folonari –

Tenute Ambrogio & Giovanni Folonari Cabreo Toscana Il Borgo 2013

“…A beautiful blend of sangiovese and cabernet sauvignon. 93 Pts.”

Tenute Ambrogio & Giovanni Folonari Tenuta di Nozzole Chianti Classico Gran Selezione La Forra 2012

“…Excellent and special selected Chianti Classico. Drink or hold. 93 Pts.”

Bellavista –

Bellavista Franciacorta Teatro alla Scala Brut 2011

“…Aromas of sliced apple, lemon and flint…Delicious at the end…94 Pts.”

Bosco Agostino –

Bosco Agostino Barbera d’Alba Superiore Volupta 2013

“A barbera with dried berry, lemon and almond aromas and flavors…90 Pts.”

Bosco Agostino Barolo La Serra 2012

“Lots of ripe strawberry, licorice, aniseed and rose petal on the nose…94 Pts.”

Brancaia –

Brancaia Toscana Il Blu 2011

“…Full body, chewy but polished tannins and a flavorful finish. This is so beautiful now to drink but will reward those who are patient. 93 Pts.”

Brancaia Toscana Ilatraia 2012

“Plenty of blueberry, chocolate and light toasted oak character. Smoky meat, too. Full body, chewy tannins and a flavorful finish. Needs a year or two to come together. 93 Pts.”

Castelli del Grevepesa –

Castelli del Grevepesa Chianti Classico Clemente VII Riserva 2013

“A density and freshness to this withoyster-shell, blueberry and dark chocolate character. Full and savory. Drink now or hold. 92 Pts.”

Castelli del Grevepesa Chianti Classico Clemente VII Gran Selezione 2011

“Flamboyant Chianti Classico with chocolate and berry character…Long and flavorful finish. Drink now. 92 Pts.”

Cordero di Montezemolo –

Cordero di Montezemolo Barolo Monfalletto 2012

“Muscular and buff for the vintage with plenty of plum, terra-cotta and dry soil aromas and flavors. Full body, flavorful finish. Drink in 2018. 94 Pts.”

Cordero di Montezemolo Barolo Bricco Gattera 2012

“Gorgeous aromas of rose petals, strawberries and lavender follow through to a full body and ripe fruit and tannins. Flavorful character of tangerines and dried Strawberries…93 Pts.”

Elio Grasso –

Elio Grasso Barolo Gavarini Chiniera 2012

“Extremely perfumed with flowers and plum. Full-bodied, deep and dense yet agile and fresh…95 Pts.”

Gianni Gagliardo –

Gianni Gagliardo Barolo Castelletto 2013

“Love the perfume and berry character to this one…Full to medium body, round and velvety tannins and a long and flavorful finish…93 Pts.”

Gianni Gagliardo Barolo Preve 2013

“Aromas of licorice, rose petals and berries. Full body, chewy tannins and lots of fruit. It’s tight and polished, and there’s so much going on. Very cool. Best ever from this vineyard…96 Pts.”

Orma –

Orma Toscana 2014

“Fascinating aromas of stone, wet concrete and dark fruit. Full body, firm and silky tannins and a flavorful finish. A structured and firm wine. Give it two or three years to soften. 94 Pts.”

Orma Passi di Orma 2015

“Very pretty aromas of currant, tobacco, and mint. Subtle. Full body, silky tannins and lots of fruit and richness. Beautiful length to this. Better in 2020. 95 Pts.”

Podernuovo a Palazzone –

Podernuovo a Palazzone Toscana Therra 2013

“Blueberry and currant character with hints of mint and spearmint. Medium body and a solid core of fruit and tannins. Fresh finish…92 Pts.”

Podernuovo a Palazzone Toscana Argirio 2013

Plenty of blackberry, spice and hints of grilled veggies. Cabernet is there! Full to medium body, silky tannins and a flavorful finish. Fresh yet rich. Mostly cabernet franc. Drink or hold. 94 Pts.”

Prà –

Pra Amarone della Valpolicella 2010

“This is rich and chewy with lots of black pepper and berry character…This will be even better with a few years of bottle age when it softens, but it’s so good now. 92 Pts.”

Tommasi –

Tommasi Amarone della Valpolicella Classico 2012

“A red with dried fruits such as raisins and sultanas. Full-bodied, round and fruity. Soft, velvety tannins and a flavorful finish. Very classic style of Amarone. Drink now. 93 Pts.”

Tommasi Valpolicella Classico Superiore Rafael 2014

“A lovely Valpo that is delicate and spicy with a lemon-rind and blueberry character. Medium body, vibrant fruit and wonderful acidity. Flavorful. Drink now. 91 Pts.”

Vignamaggio –

Vignamaggio Chianti Classico Riserva di Monna Lisa Gran Selezione 2013

“A Chianti Classico with energy and density, yet this remains lively and bright with an underlining backbone of acidity. Medium body, bright fruit and a clean finish. Drink or hold. 92 Pts.”

Vignamaggio Cabernet Franc Toscana 2013

“This is so beautiful with a clarity of blueberry and rose petal character. Medium body, ultra-fine tannins and an elegant and refined finish. Drink now or hold. 94 Pts.”

MP: I was really impressed by the depth of flavors in the wines I tasted. Admittedly, my wine drinking choices have left me with a California palate, and I often have to work a little harder than I might like at appreciating the nuances of some European wines. Not so with these, and I recommend anyone who thinks they only like California wines to broaden their horizons with some of these Italian offerings.

And Karen to wrap it up: The evening felt like we were in Italy, right down to most of the winemakers and reps having Italian accents – and they were all charming to boot. That along with the great wine and food, made for a wonderful night.

Mystic Hills Vineyard: Eve Tastes the New Releases and…an Opportunity to YOU Taste

April 7, 2017 by evebushman Leave a Comment

“You may not remember a specific grape in a blend comprised of thousands. But you will always remember that one varietal that is bold enough to stand on its own. Mystic Hills Vineyard Reserve Malbec…stubbornly refusing to fit in.” Nice teaser about a Malbec only available to wine club members – and their guests:

“Come to our 2013 Reserve Malbec Release Party, and taste this special wine… and some yummy appetizers to go with it! We will be pouring our other fabulous 2013 Reds as well! We can’t wait to see you there! And, don’t forget to RSVP: 805–610-1099 or email info@mystichillsvineyard.com” The party will be held on April 29, from 1-4pm at The Paseo Club for $40 per person. Please rsvp by April 20.

Tasting Mystic Hills Latest (As is my habit, I present the winery tasting notes along with my own – but I never peek at theirs until I’m done with mine. Its kind of fun to see where we may intersect!)

2013 Gran Trio

60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot

Our grapes are hand picked and sorted by each varietal and our wines spend two years in oak barrels to insure consistent balance and character.

Winery Tasting Notes Our 2013 Gran Trio has the dark cherry and plum right from the start, followed by earthiness and mushroom. A touch of ginger and caramel help to finish off the cedar on the nose…(read more)

Eve’s Tasting Notes

Opaque with a deep cranberry color – picture cranberry sauce in your head – followed by aromas of dried black cherry, stewed plums, red licorice, white pepper and a slight hint of anise. In the mouth I got more Cabernet Franc flavors than the Cabernet Sauvignon that is the predominant grape in this wine, that dry black cherry again, black currant, black pepper and ash. The wine’s balance was quite perfect. Thought it might pair well with smoked meat, Beef Bourguignon, a Caprese Salad with Mozzarella or Burrata cheese. 90 Eve pts.

2013 Cabernet Sauvignon

100% Cabernet Sauvignon

Our grapes are hand picked and sorted by each varietal and our wines spend two years in oak barrels to insure consistent balance and character.

Winery Tasting Notes From the moment the bottle is opened there is a fun watermelon candy on the nose that slowly softens into vanilla and cranberry. Lovely cedar and suede appear, along with cassis and a hint of ginger at the back, to help round out a slight lilac scented aroma…(read more)

Eve’s Tasting Notes

Very opaque and dark blackberry in color, then I was greeted with aromas of blue to black fruits: dark plum, blueberry, blackberry and black currant. I also found vanilla, wet hay, black pepper, tobacco and almond. The tasting showed flavors of blueberry, black cherry, and thick berry jam slathered on toast. As with the other Mystic Hills Vineyard reds this wine could stand up to a great piece of meat, maybe a nice tri tip with a smoky marinade, sweet potato fries and a wedge salad. I could drink this now, but would also love to cellar a bottle to try in 5-10 years. 91 Eve pts.

2013 Unforgiven

50% Cabernet Sauvignon, 15% Cabernet Franc, 15% Petit Verdot, 15% Merlot, 5% Malbec

Our grapes are hand picked and sorted by each varietal and our wines spend two years in oak barrels to insure consistent balance and character. Fewer than 500 cases of superior blend were made.

Winery Tasting Notes This full-bodied wine emerges with toasted spice, cassis and plum and follows with delectable strawberry and bay leaf, giving it a fruity and herbaceous nose. It builds with cocoa and cedar aromatics that carry onto the palate…(read more)

Eve’s Tasting Notes

The color of the wine was an inky blackberry, and completely opaque from the center of my wine glass to the rim. Aromas of crushed blackberry, juicy plum, cracked green peppercorns, French toast, vanilla, clove, rich earth and…yes…was it pine needles? It sure was for me. Wow, all together it made me imagine a lovely holiday centerpiece, rich with the fruits and spices of the season. Couldn’t wait to dive in for a taste…and on the mouth I found dry and dark blue to black fruit, black pepper, dark chocolate, char, butterscotch, black olive and enough tannins for an incredibly long and satisfying finish. The wine would only benefit further with decanting and a decadent meal of anything from grilled filet mignon to a hearty beef stew to pepperoni pizza to chocolate bark. 92 Eve pts.

2013 Reserve Malbec

Monterey County, 14.8% alcohol

Check the website for availability of the 2013 Malbec. Currently this wine is only available to wine club members.

Eve’s Tasting Notes

The color of a resplendent garnet jewel enticed me in for aromas of BAM! RED ROSES you could detect from a distance, then mushroom, wet stone and black olives. In the mouth it was all spice and leather, followed by loads of black fruit, black olives, a wee bit of scallion – and all staying on the palate for a very long finish. Would be so yummy with loaded potato skins, your preference of steak and some cheese toast. (I tasted this one with a friend, and after we were done she wedged the cork back in and stole the rest to take home.) 91 Eve pts.

Facebook: https://www.facebook.com/Mystic-Hills-Vineyard-174322976034673/

Website: http://mystichillsvineyard.com/

A Pinot Noir Celebration: Meet the Winemakers Friday, September 8, 2017 | 1 to 4 p.m.

Wine & Food Grand Tasting in the Gardens Saturday, September 9, 2017 | 11 a.m. to 2 p.m.

Silent & Live Charity Auctions Saturday, September 9, 2017 | SILENT: 11 a.m. to 2 p.m.; LIVE: 2 p.m. to 5 p.m.

About Winesong & the Mendocino Coast Hospital Foundation

A Pinot Noir Celebration: Meet the Winemakers
Friday, September 8, 2017 | 1 to 4 p.m.

Wine & Food Grand Tasting in the Gardens
Saturday, September 9, 2017 | 11 a.m. to 2 p.m.

Silent & Live Charity Auctions
Saturday, September 9, 2017 | SILENT: 11 a.m. to 2 p.m.; LIVE: 2 p.m. to 5 p.m.