Vintage Eve Circa 5/2014: Mulderbosch Chenin Blanc and Frito Pies!

November 14, 2017 by evebushman

When offered a South African Chenin Blanc to sample for review the thing that caught my eye and made me request the sample was their surprise suggestion of pairing the wine with Mexican food. See “Notes Accompanying the Sample” to read how this white wine would do well with Fajitas, Al Pastor or Arroz con Camarones – none of which did I have on hand…so I made do with Frito Pies! That’s Mexican, right?

All kidding aside (though I did pair with Fritos) I’m always amazed when people will have a Margarita with Mexican food when they dine out but opt for wine when they dine in. So that also made me want to rise to the challenge. And convince my husband that’s it’s perfectly fine to bring wine to a Mexican restaurant…we’ve done it maybe just once!

Wine Details

2011 Mulderbosch Chenin Blanc

From the Western Cape region of South Africa.

Swartland grapes.

13.92% alcohol (Pretty exact!)

20% of the wine went through five months of maturation in Hungarian and French oak barrels.

5 to 7 years maturation potential.

(Screw cap)

My Notes

Color: The palest of golden sunrises.

Aromas: Buttery (from the time spent in oak), grass, moss, gravel and lime.

Taste: Tangerine, some kumquat (both the tart flavor in the fruit and sweetness of the rind), a balanced acidity, grass again on the back palate once the acid falls away.

Pairing: Due to their suggestion of Mexican food I heated up some Hormel chili, tossed my Frito chips into a bowl with diced onion and proceeded to dive in. (Others added shredded cheese and sour cream.) The pairing didn’t really work. If anything the Chenin Blanc worked as a Wet Nap for my mouth, to borrow one of winemaker Wes Hagen’s terms. It served to cleanse my palate between each bite. It did not, however, add a thing to my palate, though I did enjoy both the food and the wine!

Notes Accompanying the Sample

Varying degrees of spice, fragrant herbs and accents of tropical fruit. No, I am not talking about wine- I am talking about Mexican food. One of the general rules when pairing food and wine, is to take elements of the wine that complement components of the meal. Following this rule of thumb, it’s a shame most people default to beer when eating Mexican. Next time, try wine.

We choose the Mulderbosch Chenin Blanc (SRP: $13.99). The acidity will balance out the fat of the meats in many dishes like Fajitas, the zesty tropical fruit profile will complement the lime and fruit flavors found in both mains like Al Pastor, and the oak and creaminess won’t over-power a more gentle dish like Arroz con Camarones.

One of South Africa’s premiere estates, Mulderbosch is famous for award-winning wines and top ratings from critics and publications and has national distribution.

Ian Blackburn on The Wines of South Africa

October 5, 2017 by evebushman

YESTERDAY: We made some great progress for Wines of South Africa in Los Angeles …. honestly, probably not the first place Californians think about for great wine…. but should be included in a very short list!!!

For the most part; restaurants in LA ignore the opportunity to showcase the great value South Africa can create… A $10 glass of South African wine can be amazing… while we would struggle to find anything close in California that would touch this platitude. This should be a wake up call to the Sommelier but they were sadly unmoved and for the most part didn’t attend despite our huge effort to invite (heartbreaking) … we are honest in our efforts and assessments and see the challenge South Africa is presented with… but retailers came in mass and so did the press channel (and we will need to work to change this if South Africa is to have greater success). The classes were a huge hit! I have never had a program where every class sold out (Four sold out programs yesterday) so this would be the approach I would continue to explore if I was South Africa… and Jim Clarke gets huge applause as the right guy… on time, tempo… his presentations had great impact and will play an important roll in the future growth.

The fact is that South Africa makes GREAT WINE. I start with a quick look at the amazing whites!

– Chenin Blanc: One could argue this is the best dry Chenin in the world. The old vine & high-tier designations are spectacular… while the volume wines represent great values. Christopher Lavin entertained the VIPs with an array of wines from Audi Bodenhurst and other storied producers that really took my breath away. When you look at the top wines – you’re looking at wines that sell between $25-$50 a bottle… for the best of the best…a fraction of the cost for similar effort from California…. I know because I make one! They are selling great wine in California at the cost I incur just to make a great wine in California! and that is the key to the difference in price!!!

– Sauvignon Blanc: Distinctively different – robust, punctuated, intense, bold and driven – a style I greatly prefer over other island locations to the south (no names) that are sweet and lack finesse. Cape Classics and The Sorting Table whom I always turn to for an authentic impression showed off a number of my favorites… Neil Ellis Wines, Linton Park Wines just to name a few.

– Chardonnay – true varietal character with high end marks, and sits perfectly between the acid and stone styles of Burgundy and the ripe and rich California cream. Boschendal Wijnen, Babylonstoren, Meerlust Wine all have similar styles and efforts of merit.

– White Blends – David Shaw turned me onto a unique kitchen sink blend with Chenin, SB, Chard, Viura (Macabeo)…. it was my white of the day (David what was that called)?

::::THE REDS::::
– GSM – MSG – SGM – the Rhône blends are more rhoney that some of the Rhônes themselves today… beautiful and balanced with terroir and finesse. Mullineux Wines – Absolutely stole the show! with blends from The Chocolate Block igniting conversation with a sensational blend.

– Cabernet and Cabernet Franc were HUGE hits last night – with California ripening away the Pyrazines – you sometimes forget the difference between Cabernet and Merlot… not in South Africa! The nose knows… and I loved the pencil lead and graphite (Cabernet Franc) with the tension of the old world… a number of great versions. Meerlust Wine – Backsberg – De Toren Private Cellar – Keermont Vineyards – Edgebaston Wines

– Pinotage – Last but NOT least – you may have written off Pinotage but last night it was “”””all the rage””” – there is some new energy in this category and even the classic brands are making vastly improved wines that thrill!!! Kanonkop Wine Estate – absolutely knocked people out! – Beaumont Family Wines – Deetlefs Wine Estate – Diemersfontein Wine Estate – Simonsig – the wines are marked, detailed, intense, and wild… and I think Pinotage has new life!!!

OTHERS: Pinot Noir – Sparking wines – Rose – white blends – red blends – it is a very safe bet that South Africa will astonish you at comparable dollars…. to your ordinary wine… so give it a shot! I will be increasing my South African intact and hope they will come back next year for another effort…. we have much work to do to get the word out…. one day will not be enough but we definitely take on this project with great enthusiasm… and hope to build momentum.

I want to thank iHeartRadio radio Diva Lisa Foxx for her support – and Michael Moloney for bringing all his great friends. Michael Moloney is a major influencer and his show Extreme Makeover Home Edition is one of our favorites!

Ian Blackburn, Founder http://www.winela.com/

About WineLA.com

wineLA is about enhancing the wine culture of Los Angeles. To do so, wine must be in rhythm with fashion, music, food and other beverages. It must take advantage of the geography, the architecture and the centers of interest. Los Angeles is a giant playground with an amazing array of venues, spaces, wine bars, restaurants, beaches, roof tops, gardens, and magical views. We want to be a part of the LA lifestyle, the wine lifestyle, and celebrate the people, the place and the passion.

wineLA will promote significant events, occasional classes, and tastings of merit. This is phase two of what we started 20 years ago at LearnAboutWine.com – America’s first wine education website and first in wine event creation. LearnAboutWine will now evolve onto a digital platform; the transformation will take some time; so we will slowly rebrand our event efforts onto wineLA, reduce the number of activities we focus on, and elevate our efforts to focus on the next big thing… Doing what is best for the wine industry and the communities we serve. Edicts: innovate, evolve and excite.

Perlis Picks: From Abe Schoener — Wine Study in the Loire: Lessons in the Foundation of Winemaking – Part Three

September 23, 2017 by Michael Perlis

A Continuation of Abe Schoener’s [The Scholium Project]…

A NEW LESSON IN THE MORAL NATURE OF WINEMAKING: LES JARDINS DES ESMÉRALDINS

The Wines: Transcendental and somehow Historical at once

Abe Schoener via YouTube

When we taste, he is very eager for our impressions, our reactions. He watches our faces, especially our eyes, carefully. He is clearly proud of how old the wines are: 2004– it was so fresh; I knew that it was not a 2016 from barrel, but perhaps a 2015? No, 2004; bottled in 2010. Totally fresh, punchy, dense but light on its feet at once.

Bottled in 2008. Equally fresh. Showing the beginning of what you could call bottle age. Then, he pulls out and pours a wine that is slightly golden by comparison– 1999. “The first wine that I ever made.” We cannot believe that he is sharing a bottle with us.

This wine too is absolutely fresh, vigorous, even electric. The wine is perhaps more viscous than the others, and more golden to the eye– but not tired or even maturing in the mouth. The wines are complete and developed– and in this sense, mature– but there is no sense that the first two wines have aged at all, and it is hard to place the bottles in time in any way. They are, in this respect transcendental, which is difficult for wine– but they have dates. 1999 was the first year that I made wine too; it is hard for such a wine not to seem historical in this respect. How can a winemaker’s first wine not be historical?

We taste a red wine from 2004 and another early white, from 2001, that finished primary fermentation in bottle (by surprise). Both wines were very good, even great in some way– but it was so hard to come back and down from the 1999, the wine of origin. He calls all of the wines: “Genèse”– Genesis. The winery is the Gardens of Emeralds; the wines are Genesis White and Genesis Red.

All of the wines have intensity– particularly in what you might call “minerality.” They are saline and have the body and density that comes from fruit– but they do not taste or smell of fruit. Nor do they smell of yeast, in spite of their long lees contact. Nor do they seem oxidized. Even the 1999, opened 15 days ago, was fresh and yellow– no more golden than many Chenins only a couple of years old.

You could say that the wines are rocky– but you must somehow also mean that they are graceful. You could point to nuts and nut skins, and high-acid, young champagne, but you would have to be careful not to simplify too much. It is also worth saying that the wines taste and smell reduced, but that this is not an overwhelming sensation; and that there is no trace of VA at all, or, at most, perhaps one senses some acetic in the mouth, but nothing else, and certainly nothing acetate-y. The wines do not have the markers of wines that stand out as “natural” and seem utterly classical in spite of their unconventional origins.

Lastly, the wines have no typicity for me. I cannot identify the whites as Chenin (though they are not so far from what Eben Sadie sometimes accomplishes by rather different means). I cannot place them as Loire wines. This does not bother Xavier at all. He is in fact proud of this. Even though he is a super careful farmer, he is not interested in revealing or somehow representing the vineyards. There is clearly an unbroken continuity for him between the vines and the wine, but he nonetheless does not feel that he respects this continuity by seeking typicity, or by making single vineyard wines. Neither holds any interest for him.

He suggests, with both pride and mischief in his eyes, that the wines would be hard to identify in a blind tasting. When I agree and tell him that the 1999 reminds me of old first growth Bordeaux, he is clearly pleased– not because he cares at all about old Bordeaux, but because my mind roamed.

To be continued…

Perlis Picks: From Abe Schoener — Wine Study in the Loire: Lessons in the Foundation of Winemaking – Part Two

September 16, 2017 by Michael Perlis

A Continuation of Abe Schoener’s [The Scholium Project]…

A NEW LESSON IN THE MORAL NATURE OF WINEMAKING: LES JARDINS DES ESMÉRALDINS

Questions of Technique: the Beginning of Thinking

The first bottle is a white wine from 2004. He makes only two wines, one red, one white. The white, 100% Chenin. Six years in barrel before bottling, then, in the case of this wine, four more years before release. Robert asks about skin contact (Xavier speaks no English, I translate as best as I can). No skin contact. We discuss the press regime and fermentation for 30 minutes. In great detail. He uses an old champagne press with a capacity of about 500 liters– very small, and exactly the same capacity as our presses at Tenbrink. A typical day during the white harvest has the following rhythm: wake up, harvest as much fruit as the press will hold, bring it back to the winery (“where do you do the work?” I ask, pointing to the overgrown yard and the complete absence of what we would call a crush pad. “Where you can,” he says with a smile). Load the press. Begin pressing. Go past midnight. Adjust the pressure. Assess. If all seems good, go home. Sleep, wake, return to the winery, release the pressure, break up the grapes (“Whole cluster?” “Yes. We do not crush or destem anything”), re-apply pressure, go harvest fruit, return, unload the press, begin the cycle again. They work with about 3 vineyards typically but make 3-4 passes in each vineyard. There could be a dozen days of pressing; sometimes a little more, sometimes a little less. They break up the cake of compressed grapes only once and gently. He wants as little friction and trituration as possible. There is no breaking up of the fruit on the way into the press or in the press as we do (“makes the fermentation too fast,” he explains. “Oh yes, how fast? What counts as a rapid fermentation for you?” “Three weeks.” Ah, that is rapid. What is the optimal time for you?” “A few months . . . . A year.” “Ah yes, we call those ‘French Fermentations.'” He smiles.)

They do not protect the juice at any stage from oxygen; they do not settle. They do not make press fractions. In general, they consolidate fermentations; there is no multiplication of differences. At the beginning of his winemaking, he used a little SO2. Now, no sulfur is used at any point.

Xavier has the aim of extracting what he calls “matière” from the grapes. He means something like a complex of tannins, phenolics, and aromatic compounds. More on this below. But he does not want sensible tannins, or roughness, or what he calls “rusticité.”

The wine ferments and ages in neutral oak vessels of various sizes. Originally all 220 liter, now many 400 liter. There is no stirring ever, no racking until bottling, topping only every few months if at all. I get the impression that he tops from other lots of younger wines, but I am not sure. Nothing is ever inoculated; the winery in which he has made most of his wine was originally created in the 11th century. As far as he knows, commercial yeasts have never been used in it; nonetheless he has no illusions about the source of his microbiology. He does everything he can to cultivate the microbiology of his vineyard, and to translate as much of it as possible to the winery– but, if I understand him correctly, he thinks that this comes in in the composition of the grapes, not as microbial passengers on the skin of the grapes. There is no hot water or soap or other disinfectants in the winery. Originally, he burnt sulfur mined from the earth in the barrels but he does this no longer.

This discussion, as I said, took about 30 minutes and was easy and casual. It was much more a discussion than an interview. Xavier listened carefully to my account of how we work at Scholium and I took pains to draw precise distinctions between his methods and ours. None of this meant anything to him. He clearly has his own paths (“The wine must reflect the ‘mentalité’ — the thinking– of the winemaker”; but more on this too) and, as far I could tell, was only interested to hear how we worked because he likes other human beings, not because he cares how anyone else makes wine. When I quoted him above on the “thinking of the winemaker,” he clearly did not mean something like it was his job to impose his thinking on the grapes– rather, there is no way for the thinking– the whole thinking, metaphysical, physical, religious, sentimental– no way for this NOT to affect the wine– so better to be clear and conscious about it.

To be continued…

Perlis Picks: Clavo Cellars

August 19, 2017 by Michael Perlis

Full disclosure – Karen and I consider Neil Roberts a good friend and a visit to Paso Robles isn’t complete without spending some time with Neil in his Clavo Cellars tasting room in Templeton. Neil isn’t always around, as he does have his vineyard management company to run, but when he is, it is always a treat.

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Photo from Clavo Cellars Facebook page

Clavo Cellars [Neil named the winery after the nickname he was given by the vineyard workers – Clavo means “nail” in Spanish] wines are not your typical Paso Robles style wines. Neil is able to cherry-pick [I guess “grape-pick” would be a better term] his grapes from the vineyards he manages and makes wines that are somewhat old-world in style. He also releases them a little later than most wineries in the area, ensuring they are ready to drink at their peak.

Having made his wines for a long time at Midnight Cellars [where we once had a memorable barrel tasting with Neil], Clavo Cellars will soon be moving its winemaking operations to its own dedicated winery. The tasting room, long a fixture on Main Street in Templeton, will remain.

Clavo Cellars often has events at the tasting room, generally tied to what is going on in the community. For example…

We happened to visit during Girl Scout Cookie season and wouldn’t you know that Neil was offering cookie pairings with the wine tasting, complete with tasting notes…

Shortbread [delicate-tasting shortbread that is delightfully simple and satisfying] paired with “Corazon” Sparkling Grenache Blanc [fresh aromas of honeysuckle, eucalyptus leaves, dried stone fruit and lavender; along with crushed rock and herbs de province on the nose. Leading into a long minerality finish].

S’mores [a crispy graham cookie double dipped in yummy crème icing and finished with a scrumptious chocolatey coating] paired with “Voluptuous” Vermentino [a lively fragrant blend of pineapple, ripe banana and pear aromas. The inviting tropical fruit flavors draw you into this well-balanced wine. A creamy richness and harmonious texture end with lingering acidity.].

Peanut Butter Patties [a layer of peanut butter with a rich chocolatey coating] paired with 2011 “Desperado” Zinfandel [a diverse selection of red fruits, strawberries, red currents, and hints of bing cherries. The oak showcases the affinity this grape has for added structure.]

Thin mints [round, mint-flavored cookies with a delicious chocolatey coating] paired with 2011 “Reckless Moment” Syrah […blackberries and raspberries dominate the nose. There is a slight suggestion of fresh purple lilac buds and cloves. The palate is coated with crushed black peppers and chocolate shavings.].

Carmel deLights [caramel and toasted coconut-covered cookies] paired with 2011 “Dreamer” Petite Sirah [aroma of dark chocolate and black currants. Hints of ripe blackberries and blueberries are noted. The soft open tannins help create a round texture that is enhanced by the bright acidity.]

When hanging out with Neil, what’s on the tasting list is never enough.

We tasted a couple of wines from the II Moons label he collaborates on with John Gleason:

2012 “Elan” Chenin Blanc

2012 “Angst” blend of Grenache, Mourvedre and Syrah

And then hit a “few” other wines, including some library wines…

2011 “Fedora” Malbec

2007 “Enigma” blend of Syrah, Petit Verdot and Cabernet Sauvignon

2008 “Reckless Moment” Syrah

2008 “Desperado” Zinfandel

2009 Pinot Noir

As I mentioned, the Clavo Cellars wines are more of an old-world style than is stereotypically Paso, definitely lower alcohol. No risk of alcohol heat coming out on these wines, especially as they age and show off more nuances.

It’s always a lot of fun going to Clavo Cellars. If Neil isn’t there when you visit, no worries; he always hires great people. But, it can’t hurt to see if he can come out to play. If you see him, tell him Hi from Karen and Michael.

Clavo Cellars

315 S. Main Street, Templeton, CA

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.

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

June 20, 2017 by evebushman

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

Vintage Eve Circa 6/2011: The CLASSIC Results

March 1, 2016 by evebushman

The last time I co-chaired a big wine event, Pour Into Haiti with Roman Weiser and David Schutz, I counted on these two very capable men to harness the winery help while I could focus on being the social networking butterfly. With the Circle of Hope (COH) taking over the Betty Ferguson Foundation’s Vine 2 Wine…I was able to attract the big gun behind the former SCV Wine Classic, Jeff Jacobson, to persuade and secure the wineries. Enter the inaugural Vine 2 Wine CLASSIC.

The event committee, headed by expert event planner Shawneen Rubay and COH Executive Director Ray Tippet, included Judy Penman, Cheryl Gray, Steve Cravitz, Nicole Weir, wine chair Jeff Jacobson, with Janice Murray and myself as the event co-chairs.

This was far beyond my realm. Several meetings whizzed by. Fast forward to the morning of the event and my husband Eddie and I found ourselves picking up dozens of cases of wine from Jeff’s house and helping him unload at the event site. It was dizzying working alongside the volunteers all morning. When it was lunch time – Jeff had arranged for all of the volunteers to have lunch – he gave the wine pourers a quick pep talk and…we were off.

Eddie, planning on working the sparkling table we were assigned to together, was left with about six other women instead…as I was the official “greeter” that thanked all of the guests for supporting COH. (A note on our table: John Carter, the owner of BarParts.com, gave me a gold-plated Champagne opener to use. Remove the cage, clamp the serrated edges on the cork, turn the bottle, and voilà, it worked like a charm!)

Once inside guests could look at original art, have some lunch, listen to music, bid on silent auction items, partake in a “wine pull”, enjoy the Beer Garden of Hope or…taste wine. At one point our local radio-personality Janice Murray called me up to the microphone. She said to tell people some kind of wine hint, my mind when blank, I think I stammered, “Stay away from my library wine tables, that’s all for me” in my usual charming way.

This is what guests found on their own:

CLASSIC surprises

We keep some secrets from the general public which included the wine yoke, a fabric necklace with several sturdy grips for a wine glass because, as I told guests as they entered, “Circle of Hope cares….and wants you to be comfortable and hands-free for the tasting today.”

The “Library” wine donators weren’t made public before the event as well as exactly what rare wines may be available.

And, since we had to move from a few tents to a few tents plus three pavilions, two were named after Betty Ferguson Foundation Founders Judy Cox and Marjanne Priest and one was named for the Circle of Hope Founder, Colleen Shaffer.

CLASSIC Quotes

When Jeff asked me to go to all of the tents to thank the volunteers and the winery representatives for coming out to support the event, I took the time to also check in with guests to ask what their favorite wine of the day was. And though I mentioned their favorite exact “descriptor” in this week’s Eve’s Wine 101 YouTube (link) …I’m not putting that in print. (Suffice to say, the volunteers, winery representatives and guests all had a great experience and we’re already looking forward to next year’s event.)

Elizabeth Hopp: 2000 Talley Pinot Noir.

Cathy Martin: 2006 Silver Oak Magnum at the Circle of Hope table.

Rose Chegwin by way of Kathy Crone: Les Deux Chats and Pulchella. (Our local winemakers!)

Leah Granen: The Martinelli table.

Marlee Lauffer: 1999 William Selyem Pinot Noir served at Jeff Jacobson’s library wine table.

Diane Ghilardi: Pulchella and Morello Pinot Noir (Nick Morello, you may remember, was the first manager at Valencia Wine Co., made wines at Leona Valley, and now, I can attest, makes an outstanding Pinot Noir and Chardonnay.)

Amanda Bahnmaier: Clos La Chance 08 Estate Cabernet Sauvignon and Pulchella.

Kelly Abbott: The dry Italian sparkling wine and Pulchella.

Dr. Andrew Friend: 06 Joseph Phelps Cabernet Sauvignon at the Jacobson library table.

Janice Murray: Rotari Brut and Rose.

Michael Parks: Leona Valley Malbec.

John Geraci: Morello Pinot Noir and Les Deux Chats Zinfandel.

Sheryl Geraci: Morello Chardonnay.

Dr. Rex Baumgartner: 06 Stage Leap Cabernet Sauvignon

Ramon Rebel: A Chateauneuf-du-Pape from the French Wine Table.

And a nice, non x-rated quote from Steve-looking-sharp-Chegwin: “It’s like the Vine 2 Wine and The Classic Merged!” Ding! Ding! Ding!

CLASSIC sightings

Clyde and Colleen Shaffer, Judy Cox, Marjanne Priest, Moe, Linda and Alex Hafizi, Laine Hedwell and Marlee Lauffer, Judy Penman, Michele Buttleman, Jim Walker, Bob Keller, Cheryl Gray, Ray, Janey and Jason Tippet, Geoffrey and Shawneen Rubay, Amanda Bahnmaier, Don and Cheryl Dellepiane, John and Sheryl Geraci, Steve and Cathy Martin, Mike and Pam Ripling, Ken and Patrice Rifkind, Sharyn Buncick, Shaun and Ivy Pierson, Sharon Lindquist and all of her lovely Wine-y Women, Oriana John, Bruce and Tamara Brown, Darrin and Cathy Craig, Steve and Rose Chegwin, Yvonne Matute and her daughter, Christina Scott Haselbusch, Ron Horton, Rich Soto and Jane Bettencourt-Soto, Larry Barbro, Lois Bauccio, Kathy Crone, Dan and Janine Jones, Bob and Susie Majesky, Patrick, Barbara and Brittney Raach, Terry Bucknall, Maria Strmsek, Michael Parks, Diana Vose, John and Tera McHugh, Maureen McKaughan, Leah Granen, Jenifer Costin, Kelly Anderson Phen, Linda Woolf, Judith Cassis, Dr. Rex Baumgartner, Ramon Rebel, Shelley Hann, Mary Reuschel, Bob and Susie Majesky, Kevin Kistler, Dr. Andrew Friend, Liz Seipel, Ron Horton and the two very nice undercover “Matrix-Looking” policemen.

CLASSIC thanks

So many local pals stepped up to volunteer! Janice Murray, Sue Saffir, Steve and Amy Elzer, Jeff, Joan and Julie Jacobson, Eddie Bushman, Steve and Julie Cravitz, Dean Funk, Mary Bradway, Tom and Jenny Lukas, DiMaggio Washington, Les Hershberger and Mamie Wong, Roger and Gwen Gertz, Chef Tamra Levine, Claudia Sheridan, Danise Davis, Jami Kennedy, Doug Penman, Ralph Gray, Diane Ghilardi, Nicole Weir, Nick Morello, Steve and Megan Lemley, Nate Hasper, Wendy Ora Roberts, Lee Yoon, John Burton, Casey Boshae, Corey Jones, Mark Abraham, Randy Bartlett, Russ and Nancy Briley, Denise Cardamone, Priscilla Faubel, John Whitman, Jim Schaffert, Corey Ann Koontx Jones, Lisa Van Blarcom, Roman Weiser, Beth Heiserman, Greg Moss, Krystal Anderson, Heidi Brook-Meyers, Randy and Cherie Bartlett, Corey Jones, David Reynolds, Kelly Abbott, Kathy Rutherford, Gary Stein, Russ and Leslie Bretall, Scott and Susan Hand, Don Kelly, Steve and Julie Sturgeon, Jo Ann Vindigni, Don Kelly, Tim and Barb Heinzel, Patty Blazer, Darrell and Judy Gilbert, Lisa Valenti, Paul Vernier, Laura Romano, John Whitman, Bonnie Stauch, Mike and Sue Wynn, Mark and Pat Abraham, Don and Donna Heese, Sandy Brandon, Mike and Sue Wynn, Wayne and Rhonda Durand, Don and Joyce Woodmansee, Ken and Marilyn Euken, Friends of Kevin Byrne, Kevin Byrne, Saheer and Sabrina Ali, Heidi Wiss, Beth Greenwald, Don and Diane Scudamore.

I also asked Jeff Jacobson what he would like to add: “We want to especially thank all the wineries for trusting in our “great expectation” that the event would be attended by so many people that their attendance, as with the Wine Classic, would be worth their while, and to single out two very important people whose ongoing support was paramount in importance: John Burton of Southern Wine & Spirits of So. California, who recruited several wineries for the event, and Kevin Byrne of Wine Warehouse who not only recruited several wineries, but also ran the Beer Garden of Hope. Without the ongoing support of these amazing and generous people, as well as our friends who donated those incredible library wines from their own cellars, as well as the volunteers, we could not have had such an outstanding event, particularly on less than three months’ notice.”

CLASSIC food

Salt Creek Grille Catering, Cake Goodness, M & W Gourmet Foods, McClaren’s Shortbread, Toffee DeJour, Jersey Mike’s and Sam’s Specialty Sausages kept guests happy. (Tickets weren’t needed for tastings, and the food was included in the overall ticket price.)

CLASSIC music

Dave Ford & the Last Set, Kelly’s Lot and Stagg Street Band Rhythm Section. Walking through the venue I happened upon a young woman, Brittney Westover, that sang between band sets. Brittney works, and often performs, at the Roman Holiday Wine Lounge. She brought me to tears when she sang from an opera for us today!

CLASSIC artists

Georgette Arison, Jaylene Armstrong, Janine Ayers, Lisa Barr, Donna Boydston, Evie Cook, Hector Fernandez, Laurie Finkelstein, Sandy Fisher, Zony Gordon, Olga Kaczmar, Cheri Marcovitch, Gerda Maxey, Jane Mick, Trae Mundt, Patty O’Hearn, Laurelle Quintero, Dale & Pat Thayer, David Veal, Lynn Wolverton-Parker, Leroy Ward and Ross Walhburg.

CLASSIC Sponsors

Canyon Country Magazine, Elite Magazine, HotSpot SCV, KHTS, Santa Clarita Valley Magazine, The Signal, THEsaurus FILMS, A1 Rentals, Andy Gump, Burrtec, Copper Eagle Security, KEI Management, KISS Storage, Mann Biomedical Park, Newhall Ice, Roman Holiday Wine Lounge, Santa Clarita Photographic Studio, Sheila Veloz Breast Imaging Center, SOS Productions, Southern Wine & Spirits of Southern California, International Wines and Wine Warehouse.

CLASSIC Beer in the Beer Garden of Hope

Anderson Valley Brewing Company, Lost Coast Brewery, Napa Smith Brewery and Mission Brewery, were manned by volunteers Doug Penman and Sam Senner. A note on Sam: He flew in from Alaska to assist at the event! He not only helped in the Beer Garden of Hope but also stepped in to make pulled pork with the many other tireless volunteers.

CLASSIC Plans

You’ll just have to stay tuned to find out the date and venue for next year. But, before I give you a taste of the wines, just a thank you to everyone that made this event so successful. From the volunteers to the guests and back around to the women with breast cancer we strive to help, take pride in knowing that you strengthened the circle of hope last Sunday. Learn more here: http://www.circleofhopeinc.org/v2/

The CLASSIC wines

CIRCLE OF HOPE’S 2011 VINE 2 WINE CLASSIC

WINERIES, WINE TABLES, LIBRARY WINES AND BEER GARDEN DETAILS

Circle of Hope Table of Sparkling wines of the world

NV Santa Julia Brut Rose, Argentina

NV Mumm Brut Prestige, Napa

NV Rotari Brut Rose, — Aldo Adige, Italy

NV Abbazia Asti Spumante, Italy

NV Segura Viudas Brut Reserve Cava, Spain

NV Segura Viudas Brut Reserve Cava Rose, Spain

NV Veuve du Vernay Brut, France

NV Piper Sonoma Brut, California

2007 Gerard Bertrand Cremnt de Limoux Brut, France

NV Sekt Extra Dry Rose, Germany

2008 Terra Sparkling Malbec, Argentina

NV Lucien Albrecht Brut Rose, Cremant d’Alsace, France

NV Graham Beck Brut Rose, South Africa

Circle of Hope Table of Italian wines

2006 Cantele Salice Salentino Riserva

2008 Di Majo Norante Sangiovese San Girogio Molise Terra Degle Osci

2008 Fontanafredda Barbera d’Alba Briccontondo

NV Rotari sparkler rose, Aldo Adige

NV Bellussi Spumante Prosecco Valdobiadene

Moscato d’ Asti, Il Conte d’Alba

2009 Masi Pinot Grigio

2008 Di Majo Norante Sangiovese Molise

2008 sportoletti Assisi Rosso

2007 Sirch Ribolla Gialla

Wines from Australia and New Zealand

2008 Overhill Shiraz McLaren Vale Red Silk

2009 Rata Sauvignon Blanc, Marlboro

2009 Terroir Pinot Noir, Central Otago, New Zealand

2008 D’Arenberg Shiraz, “The Stump Jump,” McLaren Vale

2009 D’Arenberg Viognier-Marsanne, “The Hermit Crab,” McLaren Vale

2008 Leeuwin Riesling, Margaret River Art Series

Wines of South Africa

2007 Sauvignon Blanc, Sugar Bush

2008 Boekenhoustkloof Syrah Porcupine Ridge

2008 Boekenhoustkloof Wolftrap Red (Meritage)

2008 Ken Forester Petit Chenin Blanc

2009 Ken Forester Petit Pinotage

2005 Stellekaya (S. Africa) Cabernet

2008 Man Vintners Pinotage

2009 Indaba Chard (So. Africa) — may have enough for the White wines tables.

2008 Excelsior Cabernet Sauvignon

2008 Delheim Cab Sauv. Shiraz (So. Aftica)

Interesting White Wines of the World

2005 Pinot Gris Albert Mann, Furstntum Grand Crue, Alsace

2007 Can Feixes Penedes Blanc

2007 Chardonnay, Flora Springs, Napa Vlley

2009 Huber Gruner Veltliner Niederosterreich Hugo, Austria

2006 Saxon Brown Semillon Somoma Valley Casa Santinamaria Vineyards, California

2007 Sirch Ribolla Gialla, Italy

2008 Sauvignon Blanc, Kenwood, Sonoma

2009 Veramonte sauvignon blanc, Chile

2009 Poppy Chardonnay, Sta Lucia Highlands

2009 Roc de Segur, Bordeaux, France

2009 Tarquinet Classic Ugni Blanc Colombard-Gascogne, France

2009 King Estate Pinot Gris, Oregon

2009 Quinta de Ameal Loureiro Vinho Verde, Portugal

2009 Dominio del Plata Torrontes Crios de Susana Balbo Mendoza, Argentina

2008 Cune Rioja Blanco Monopole, Spain

Circle of Hope Table of Interesting Red Wines

2006 Clos La Chance estate cabernet sauvignon, California

2006 Stonestreet Meritage, Fifth Ridge

2007 Oyster Bay Pinot Noir, Marlborough, New Zealand

2007 Ravenswood Old Vine Zinfandel, California

2007Malhadinha Nova Monte Da Peceguina, Alentejo, Portugal

2008 Rioja, Bodegas Y Vinedos Noe ,Rioja, Spain

2008 Fritz Pinot Noir, Russian River Valley, California

2008 Santa Emma Merlot, Chile

Pittnauer Burgenlander Rot, Austria

2009 Beaujolais, Domaine Jean Descombes (Duboeuf), Cote de Morgon, Burgundy, France

2009 Chateau Roc de Segur, Bordeaux Superior

2009 McManis Petit Sirah, California

Campesino Cellars

www.campesinocellars.com

2008 Pinot Noir, Papi y Chula Vineyard, Carneros, Napa Valley

2008 Syrah, Sangiacomo Old Lakeville Road Vineyard, Sonoma Coast

2009 Chupi Late Harvest Chardonnay, Napa Valley (375 ml)

The Cellar — DiMaggio Washington — Ports and Fortified Wines

In addition to DiMaggio’s own syrah port

Fonseca port, Bin 27, Finest Reserve

Ramos Pinto Collecor Porto Riserva

Offley white porto

Niepoort tawny port

Pennfold’s tawny “Club” port

Henriques & Henriques Madeira, Full, Rich

Lustau Solera Reserva Sherry — Dry Amontillado

Lustau Solera Reserva Sherry — Fino

Lustau Solera Reserva Sherry — Oloroso

Lustau Solera Reserva Sherry — Deluxe Cream

Lustau Solera Reserva Sherry –Moscatel Superior

Lustau Solera Reserva Sherry — Pedro Ximenez

Cantine Pellegrino 1880 Marsala, Sweet

4 Joes Winery

2006 Grenache, Paso Robles

2006 Mourvedre, Thompson Vineyards, Santa Barbara County

2006 Syrah, Thompson Vineyards, Santa Barbara County

Halter Ranch Vineyard

2007 Cabernet Sauvignon, Paso Robles

2008 Syrah, Paso Robles

2010 Sauvignon Blanc, Paso Robles

2010 Cotes de Paso Blanc, (rhone blend), Paso Robles

Leona Valley Winery

2009 Chardonnay, Leona Valley & Santa Barbara County

2006 Pinot Noir, Leona Valley

2006 Malbec, Leona Valley

2005 Meritage, Leona Valley

2008 Rose, semi-sweet, “Fault Line,” Leona Valley

NV Port, Malbec and Petite Verdot blend, Leona Valley

Navarro Vineyards

2007 Pinot Noir, Methode a l’Ancienne

2009 Chardonnay, Premiere Reserve

2009 Gewurztraminer, Estate Bottled

2009 Pinot Gris, Anderson Valley, Mendocino

2009 Riesling, Anderson Valley, Mendocino

2009 Sauvignon Blanc, Cuvee 128, Mendocino

2010 Rose Mendocino, Anderson Valley

Martinelli Winery

1999 Martinelli Chardonnay, Charles Ranch, Sonoma Coast

2003 Martinelli Pinot Noir, Seven Mules Vineyard, Russian River Valley

2003 Zinfandel, Giuseppe & Luisa, Russian River Valley

2004 Martinelli Syrah, Terra Felice, Russian River Valley

2004 Martinelli Zinfandel, Vigneto di Evo, Russian River Valley

2006 Martinelli Pinot Noir, Bella Vigna, Russian River Valley

2006 Martinelli Zinfandel, Giuseppe & Luisa, Russian River Valley

2006 Chardonnay, Three Sisters Vineyard, Sonoma Coast

2006 Syrah, Hop Camp Vineyard, Russian River Valley

2007 Pinot Noir, Lolita Ranch, Russian River Valley

2008 Zinfandel, Vigneto di Evo, Russian River Valley

Morello Wines

2008 Chardonnay, Leona Valley

2008 Pinot Noir, Leona Valley

2008 Pinot Noir, Paso Robles

Old Creek Ranch Winery

2007 Nebbiolo, Stolpman Vineyard, Santa Barbara County

2008 De la Tierra (Mourvedre, Syrah, Grenache, Viognier blend)

2008 Petite Sirah, Branham Obsidian Vineyard, Napa Valley

2008 Sangiovese, White Hawk Vineyard, Santa Barbara

2010 Albarino de Moro, Edna Valley

Vino V Winery

2006 Syrah, White Hawk Vineyard, Santa Barbara County

2010 Gruner Veltliner, “Confundida,” San Luis Obispo County

Pulchella Winery

Pulchella Everyday Wine Blend, Paso Robles

Pulchella Everyday Red Blend, Paso Robles

2009 Pulchella Zinfandel, Golden Cloud Vineyard, Paso Robles

2009 Pulchella Private Family Reserve Blend, Paso Robles

Reyes Winery

www.reyeswinery.com

2009 Cabernet Sauvignon, Signature, Sierra Pelona Valley

2009 Merlot, Signature, Sierra Pelona Valley

2009 Syrah, Signature, Sierra Pelona Valley

Talley Vineyards

2000 Talley Rosemary’s Chardonnay

2000 Talley Rosemary’s Pinot Noir

2004 Talley Rosemary’s Chardonnay

2004 Talley Rincon Chardonnay

2005 Talley RIncon Pinot Noir

2005 Talley Stone Corral Pinot Noir

2007 Talley Rincon Chardonnay

2009 Chardonnay, Estate Bottled, Arroyo Grande Valley

2009 Pinot Noir, Estate Bottled, Arroyo Grande Valley

Whitcraft Winery

2005 Pinot Noir, Bien Nacido Vineyard

2007 Pinot Noir, Aubane Vineyard

2007 Syrah, Stolpman Ranch

2007 Pinot Noir, Melville Vineyard, Santa Rita Hills

2009 Chardonnay, Olivos del Mar Vineyard

2009 Pinot Noir, Morning Dew Ranch, Barrel Select, “futures” tasting

Les Deux Chats Winery

Vintages and other details to follow:

2009 Roussanne, Ripken Vineyard, Lodi

Viognier

Syrah

2009 Zindandel, Dusi Vineyard, Paso Robles

Nuggucciet Cellars

2009 Pinot Noir, Riverbench Vineyard, Santa Maria Valley

Francis Coppola Winery

2010 Blanc de Blanc, Sofia, Monterey

2009 Chardonnay, Votre Sante, California

2010 Riesling, Sofia, Monterey

2010 Sauvignon Blanc, Diamond, California

2010 Rose, Sofia, Monterey

2008 Cinema red blend, Director’s Cut, Sonoma

2009 Claret, Diamond, California

2009 Pinot Noir, Votre Sante, California

2008 Zinfandel, Director’s Cut, Dry Creek

Constellation Wine U.S.

2008 Blackstone Cabernet Sauvignon, Sonoma Reserve

2008 Blackstone Merlot, Sonoma Reserve

2010 Kim Crawford Sauvignon Blanc, Marlborough, New Zealand

2008 Wildhorse Chardonnay, Paso Robles

2008 Wildhorse Pinot Noir, Paso Robles

Wente Family Estates

An assortment of excellent wines, to be determined

Prestige Wine Imports

NV Rotari Talento Brut Sparkling Wine, Trento, Italy

NV Rotari Rose Sparkling Wine, Trento, Italy

2010 Mezzacorona Pinot Grigio, Alto Adige, Italy

2010 Mezzacorona Moscato, Alto Adige, Italy

2008 Feudo Arancio Contadoro, red blend, Sicily, Italy

Pedroncelli Vineyards

2009 Chardonnay, Vintage Selction, Dry Creek Valley

2009 Sauvignon Blanc, Eastside Vineyards, Dry Creek Valley

2008 Cabernet Sauvignon, Three Vineyards, Dry Creek Valley

2009 Merlot, Bench Vineyard, Dry Creek Valley

2007 Sangiovese, Alto Vineyards, Dry Creek Valley

2009 Zinfandel, Mother Clone, Dry Creek Valley

Gallo Family Vineyards

MacMurray Ranch 2009 Chardonnay, Sonoma Coast

MacMurray Ranch 2009 Pinot Noir, Central Coast

Bridlewood 2009 Blend #175, red blend, Central Coast

Bridlewood 2009 Cabernet Sauvignon, Paso Robles

Kenneth Volk Vineyards

2007 Chardonnay, “Santa Maria Cuvee”

2009 Malvasia Bianca, Monterey

2007 Pinot Noir,”Santa Maria Cuvee”

2008 Negrette, Calleri Vineyard, San Benito

Shannon Ridge Ranch Vineyards and Winery

2009 Sauvignon Blanc, Lake County

2009 Chardonnay, Lake County

2009 Wrangler Red, red blend, Lake County

2009 Cabernet Sauvignon, Lake County

2008 Zinfandel, Lake County

2009 Petite Sirah, Lake County

Rosenthal The Malibu Estate

Suefrider 2008 Sauvignon Blanc, Edna Valley

Rosenthal 2008 Chardonnay, Newton Canyon, Malibu

Rosenthal 2009 Chardonnay, Newton Canyon, Malibu

Surfrider 2008 Pinot Noir, Edna Valley

Rosenthal 2008 Merlot, Newton Canyon, Malibu

Rosenthal 2000 Cabernet Sauvignon, Newton Canyon, Malibu

J Lohr Vineyards

2009 Chardonnay, “Riverstone,” Monterey

2009 Cabernet Sauvignon, “Seven Oaks,” Paso Robles

2008 Merlot, “Los Osos,” Paso Robles

2009 Syrah, “South Ridge,” Paso Robles

2010 Reisling, “Bay Mist, Monterey

2010 Valdiguie, “Wildflower,” Monterey

Wines of Spain

2008 Albarino, Eidos De Padrinan, Rias Baixas

2009 Verdejo, A Rodriguez Martin Sancho, Rueda

2009 Valdeorras, Casal Novo Godello

2007 Mencia, Bodega Pazzo de Arribi, Bierzo

2008 Tempranillo, Vina Gormaz, Ribera del Duero

2009 Garnacha, “Xiloca,” Vinae Mureri, Rivera del Jiloca, Aragon

International Wines & Liquor

An assortment of excellent wines

Sunrise Spirits and Food Company

An assortment of excellent current vintages and library wines,

Woodland Hills Wine Company

2010 Chateau du Rouet Cuvee Reservee Tradition Cotes de Provence Rose, France

2010 Moulin de Gassac, Guilhem Rose, Languedoc, France

2010 Muga Rioja Rosado, Rioja, Spain

2010 Mulderbosch Cabernet Sauvignon Rose, Costal Region, South Africa

2009 Beaujolais, Duboeuf, Cote-de-Brouilly, Domaine du Riaz

2009 Beaujolais, Duboeuf, Julienas, La Trinquee

2009 Beaujolais, Duboeuf, Morgon, Domaine de la Chaponne

2009 Beaujolais, Duboeuf, Moulin-a-Vent, Domaine des Rosiers

Library Wines

Les Hershberger and Mamie Wong

1996 spotswoode cabernet sauvignon (3 Litre)

2001 Colgin Cellars Cabernet Sauvignon, Herb Lamb Vineyard, Napa Valley

1999 Colgin Cellars Proprietary Red, Cariad Vineyard, Napa Valley

2006 Colgin Cellars Syrah, IX Estate, Napa Valley

Faubel

1982 Niebaum-Coppola Rubicon

1985 Niebaum-Coppola Rubicon

2000 Colgin Cellars Proprietary Red, Cariad Vineyard, Napa Valley

1990 Zind Humbrecht Gewurztraminer, Late Harvest, Vendage Tardive

1992 Zind Humbrecht Gewurztraminer, Late Harvest, Heinbourg

Roger and Gwen Gertz

1998 Silver Oak Cabernet Sauvignon, Napa Valley

1995 Chateau Lagrange, Saint Julien, Bordeaux

1995 Chateau Pape Clement, Pessac-Leongan, Bordeaux

1996 Chateau Montrose, Saint Estephe, Bordeaux

Steve and Amy Elzer

Jonata Winery — assorted vintages, Santa Ynez

1993 Shafer Hillside Select Cabernet Sauvignon, Napa Valley

1994 Quintessa Cabernet Sauvignon

1994 Robert Mondavi Cabernet Sauvignon, Reserve, Rutherford, Napa Valley

1994 Staglin Cabernet Sauvignon

Jeff, Joan and Julie Jacobson

1994 Chateau d’Yquem, sauternes

1996 Antinori Tagnanello

1997 Barbi Brunello di Montalcino

1997 Ca’ de Rocchi Amarone Classico

1997 Chateau Leoville Barton

1999 Anselmann Huxelrebe Trockenbeerenauselese dessert wine

2001 Altesino Brunello di Montalcino

2001 Fauveley Latrices-Chambertin Grand Cru

2003 Chateneuf du Pape Clos de l’Oratorie des Papes, Les Choregies

2003 Tommasi Amarone classico

2003 Leonetti Reserve Red

2003 Opus One

2003 Hacienda Monasterio Ribera del Duero

2004 Clos Mogador Manyetes Priorat

2004 Caymus Special Select Cabernet Sauvignon

2004 Cos d’Estornel Bordeaux, St. Estephe

2004 Sea Smoke Pinot Noir, Botella

2004 Stefano Farina Barolo

2005 Albert Mann Pinot Gris Grand Cru

2005 Chateau Lanessan, Haut Medoc

2005 Chateau Talbot St Julien Bordeaux

2005 Frescobaldi Chianti Ruffina Nipozzano Riserva

2005 Ripoli Sans Closa Battlet Gratallops Priorat

2005 Vitanza Brunello di Montalcino

2005 Robert Mondavi cabernet sauvignon, Oakville

2006 Au Bon Climat Pinot Noir, Bauge Au dessus

2006 Domaine Charles Allexant Gevrey-Chambertin “Craite-Palle”

2006 Nadia Viognier-Grenache Blanc-Roussanne

2006 Renato Ratti Nebiolo d’Alba Ochetti

2006 Russian Hill Pinot Noir, Russian River Valley

2006 Kistler Dutton Ranch Chardonnay

2006 Twomey Pinot Noir, Russian River

Ridge Vineyards — Various zinfandels and other old-vine field bleds

Seasmoke Cellars — Various Pinot Noirs

1999 Williams Selyem Pinot Noir, Yorkville Highlands

2004 Williams Selyem Zinfandel, Forchini

2005 Williams Selyem Pinot Noir, Ferrington Vineyard

2005 Williams Selyem Pinot Noir, Flax Vineyard

2005 Williams Selyem Zinfandel, Forchini

2006 Williams Selyem Pinot Noir, Ferrington Vineyard

2006 Williams Selyem Pinot Noir, Bucher Vineyard

2006 Williams Selyem Zinfandel, Forchini Vineyard

Plus, the older vintages poured at the Navarro, Martinelli, Talley, Whitcraft and other tables.

Lee’s Wine Bar

1986 Chateau Guiraud Sauternes

1990 Pahlmeyer Proprietary Red, Caldwell Vineyard

1993 Caymus Cabernet Sauvignon, Napa Valley

1997 Turley Zinfandel, Duarte Vineyard

1997 Whitehall Lane Merlot, Leonardinin Vineyard

1999 Galleron Cabernet Sauvignon, Ramon Vineyard

2000 Turley Zinfandel, Juvenile Vineyard

2000 Cardinale Red Napa Valley WIne

2002 Paradigm Cabernet Sauvignon

2003 Dominus Estate cabernet sauvignon

2004 Cos d’Estornel bordeaux

2004 Joseph Phelps Cabernet Sauvignon

Other wines, to be determined

Beer Garden of Hope — Outstanding American Craft Beers and Ales (from kegs)

Anderson Valley Boont Amber Ale

Lost Coast Great White, Belgian-style witbier

Napa Smith Pilsner

Mission American IPA

Vintage Beacon Circa 6/2011: The Rebirth of the SCV Wine Classic

February 23, 2016 by evebushman

What is making the tenth Vine 2 Wine the new CLASSIC? It’s not classic because it’s a decade old, it’s now the CLASSIC because the wine chair, from the former SCV Wine Classic, Jeff Jacobson, has joined Circle of Hope’s event committee.

Julie, Joan and Jeff Jacobson.

Within a matter of weeks Jeff has gone from a half a dozen tables wine pouring tables to over thirty-four. He has also successfully attained for this event what only the classic was known for: Local wine collectors opening their own library wines, from their own wine cellars, and donating them to the fundraiser.

And one more of Jeff’s ideas from the Classic: a completely ticketless tasting. At a recent meeting, as I’m another chair of the event, I asked Jeff to explain what he’s been working on:

1. Thanking the wine god Bacchus (and me for making the call!) for delivering you to Circle of Hope Jeff…tell Beacon readers what will be new for Vine 2 Wine attendees?

Well, first of all it’s a huge increase in just the number of wineries on board. Several are wines that are hard to come by, and seldom participate in these events.

2. In the past the Classic library wine tables were pretty darn awesome. You could stand by off and on during the event and be guaranteed something new to taste every few minutes. There might have been a case of one particular wine, but most of the collectors were pouring vertical flights (the same wine through the years), wines that were more than a decade old and some very rare bottles. It was also extremely informative learning what they chose to collect and why. So, Jeff, do you have any clues for guests what they might get to taste, in looking back at your ten years arranging these tables?

Absolutely true! We are “bringing back the Wine Classic’! People are contributing rarities from the their cellars with similar wines from the last wine classic. Older Bordeaux, Pinot Noirs and Cabernet. In past years guests had Sea Smoke, Opus One, Bryant Family, Quintessa, Ducru Beaucaillou, Chateau Guiraud, Gruaud Larose, Dunn, Phelps Insignia, Kenwood Artist, Donhof eiswein, Burgundy 1er Cru, etc. to name a few.

3. Tell us about your larger wine sponsors, Kevin Byrne of Wine Warehouse, John Burton of Southern Wine and Spirits, what can we expect from them?

Kevin and John will have a combined dozen wine tables of outstanding wines. We are grateful for their support in making Vine 2 Wine the new Classic. The wines they will share represent both domestic and imported examples of well-known wineries.

4. How about telling us a little about the other unique wines guests will be sipping?

I’ve had a lot of fun purchasing dozens of wines to be poured at tables including large selections of sparkling wines, white wines and red wines, all from around the world. I even purchased 3 magnums (I like to purchase older wines as I believe they can be smoother) of 2006 Silver Oak. I purchased wines from Australia and New Zealand and even found some South African wines I want our guests to try. South African wine making was featured in the last Wine Spectator magazine as the new go-to country for wine. My wife Joan and I, in our last trip, tasted some of the wine varietals, like Pinotage and Chenin Blanc, which our guest will have at Vine 2 Wine.

And, another unique item about our event are the local artisinal winemakers from the SCV Vintners and Growers Association, pouring their own handcrafted wines. Some of the grapes are harvested from Santa Clarita and some are from Paso Robles. And, is the case for home winemakers, only some will be available for purchase. It’s also another opportunity to meet and speak to local winemakers.

One local winemaker, and the owner of The Cellar, DiMaggio Washington, will pour his own Port as well some fortified wines. As a teaching sommelier and he can answer all your questions about what he is serving.

5. Any closing thoughts you’d like to share?

Helping each other, helping our community, fundraising for a valuable cause, and at the same time marketing some wonderful wines – makes this event worthwhile for the hundreds of members of our community that will have the opportunity to attend, taste and purchase…something Classic.

Vintage Beacon Circa 3/2011: A French Dinner and Wine Pairing Inside Valencia Wine Company

December 1, 2015 by evebushman

This past Tuesday night, March 8, an intimate party of about 45 Santa Claritans attended the first French wine paring dinner held this year inside Valencia Wine Company. Hosted by Guy Lelarge and his staff, the dinner was privately catered by former Oaks Grille Chef Samson Francois with assistance from Kelly Klemovich.

Attendees encountered a gastronomic delight that included no less than 4 courses of the finest French food paired with 4 full 5 ounce glasses of French wines. (We might have had more, who was counting? No one!) Find our menu – and the wine it was paired with – at the bottom of this post.

Valencia Wine Company was resplendent with its normal glass-topped tables transformed with linens and fine cutlery; while what was used in prior incarnations as barstools became opulent dining chairs.

Each course, beginning with the appetizers that were served during the “cocktail hour” was timed with the next. Nothing, it would appear, was left to chance.

Guy, as is his way with every dinner he arranges, introduced the chef first as guests happily bit into delicate cheese and crab filled “Profiteroles” paired perfectly with a bubbling Cremant.

“I see some old and new friends here tonight,” began Samson with a broad smile. “If you want to see more of me though you’ll have to become a member of the Jonathan Club – that’s where I’m cooking now! But I want to introduce Kelly to you. She owned Chameau, which you can find online and she now caters with me.”

Samson joked about the menu stating that he was taking guests on a “journey to Spain for the Filet Mignon course, Granada for our sausage, to Seville for the pork croquettes and then back to America and France for our dessert.”

Guest Larry Mazzeo egged Samson on, and in teasing Guy’s own French roots, said, “French food came from Italy because Caterina De Medici, of Florence, married King Henry of France…” (Want to learn more about that? Click here.)

All kidding aside, Guy then told his guests, that were growing with anticipation, “Okay, so if it’s to be Italian here tonight I will say ‘Buen Apetito’! And, one more thing, I plan on have a dinner like this every 5 or 6 weeks!”

At that, we were off to our second course: white asparagus, ham, and one very fresh and very large, scallop. Guy paired that with a Chenin Blanc that I noticed several guests marking to order when the meal was over.

After that came the main meal: the filet, sausage and croquette. I sliced them all small enough to get a little of each on my fork, and the balsamic reduction as well. Guy paired this with a blend, 60% syrah and 40% Grenache, from the south of France. I had more than my share of the wine – it was a very good pairing.

Finally, the chocolate truffle cake, dates and cheese were brought to each diner along with another new glass of wine: a Rhone blend that most drank up…over and over again..

Stretching my legs, and wanting to get a few quotes, I circled the room.

From Bill Farrar: “Guy Lelarge has done it again! Exquisite wine and food. We had a good time.”

From my new friends Cindy Davis and Jo DeNicholas: “Everything was good…loved the potato croquette and the filet – and how it was all ‘put to perfection’ by complementing the wine and the ambiance of the entire evening.”

Mark White: “After 8 years as our best wine bar, this is the best dinner I’ve ever had…partly because my wife Julie brought her mother tonight and we’re celebrating her birthday too!”

Me: “The next 5 or 6 weeks can’t pass by quick enough for Guy’s next dinner!”
Menu

Tray Passed Appetizers
Profiteroles filled with Brousin Cheese and Crabmeat Mousse
paired with Domaine Rolet Cremant du Jura 2007 (Cremant is a French Sparkling wine made in the Champagne method. Made in the city of Jura, not in Champagne, hence it can’t be called a Champagne. 100% chardonnay, Blanc de Blanc.)

First Course
White Asparagus Spears with Serrano Ham
& Pan Seared Sea Scallops with Béarnaise Sauce
paired with Domaine du Fresche Anjou Blanc 2009 (100% Chenin Blanc. Loire Valley 6^th generation winemakers.)

Entrée
Roasted Petit Beef Filet with Balsamic Reduction
& Moorish Lamb Sausage with Roasted Pepper Salsa
& Chorizo Potato Croquette
paired with Domaine Mas Bruguiare L’Arbouse 2008 (60% syrah, 40% grenache. 7^th generation winemakers. From Pic Saint Loup in Languedoc region. Drink now.)

Dessert
Medjool Dates stuffed with Goat Cheese
& Chocolate Truffle with Cheese Slice
paired with Domaine de Trapidis Rasteau VDN (07 Cotes du Rhone, 60% grenache, 25% carignan, 15% syrah.)

Valencia Wine Company is located at 24300 Town Center Drive, Valencia, CA, 661-254-9300 http://www.valenciawine.com/events.asp.

Get In The Spirit This Halloween With Spook-tacular Sips & Boo-zy Treats!

October 28, 2015 by evebushman

From several LA-based bars and restauurants!

FIN – Dark & Stormy, photo courtesy FIN.

Alley Lounge:

Witch’s Brew
Created by Ken Whang

Dare to sip the Witch’s Brew! This vibrant red potion concocted by Bar Manager Ken Whang is a mouthwatering mixture of Absolut Peach Vodka, Svedka Citron Vodka, OR-G Liqueur and a dry ice finish that is sure to put a spell on you this Halloween.

Alley Lounge will be open for Halloween, Saturday, October 31^st from 6:00 pm to 2:00 am; 12223 West Washington Boulevard, Culver City, CA 90066; 310.398.8611; www.alleyloungela.com

Bar Mattachine:

Rudi’s Downfall
Created by Garrett McKechnie

A terrifyingly tasty Tiki libation, the Rudi’s Downfall is an icy frozen treat blended with Flor de Caña 4 yr and 7 yr Rum, honey syrup, fresh pineapple juice and lime juice served in a scary-faced tiki mug.

Bar Mattachine will be open for Halloween, Saturday, October 31^st from 5:00 pm to 2:00 am; 221 West 7^th Street, Los Angeles, CA 90014; 213.278.0471; Facebook.com/BarMattachine

FIN:

Dark & Stormy
Created by Ken Whang

A fitting libation for a frightful Halloween evening, try the Dark & Stormy cocktail shaken up with dark rum, lime juice, lychee juice and ginger beer poured over ice and garnished with floating lychee nuts stuffed with bright red cherries that resemble a pair of eerie eyeballs.

FIN will be open for Halloween, Saturday, October 31^st from 5:00 pm to 11:00 pm; 12223 West Washington Boulevard, Culver City, CA 90066; 310.398.8611; www.finculvercity.com

HACHÉ LA:

Spiced Chocolate Chip ‘N Fig Republic Stout Beer Float
Created by Michael “Mick” Schepers

This Halloween, avoid the tricks and indulge in boo-zy treats! Sip on the Spiced Chocolate Chip ‘N’ Fig Bear Republic Stout Float crafted with velvety spiced chocolate chip and fig frozen custard and Bear Republic Black Stout served in a glass goblet with a spoon-straw to savor sips and spoonfuls of this tasty indulgence. Available and prepared in celebration of HACHÉ LA’s one-year anniversary!

HACHÉ LA will be open for Halloween, Saturday, October 31^st from 12:00 pm to 12:00 Midnight; 3319 West Sunset Boulevard, Los Angeles, CA 90026; 323.928.2963; www.hachela.com

Magnolia House:

La Básica
Created by Brian Klemm

Built from “all things basic,” the La Básica cocktail is anything but basic. Crafted with El Silencio Mezcal, chocolate, coffee, vanilla ice cream and a dash of pumpkin spice, this creamy cocktail is a brilliantly balanced beverage you are bound to enjoy this Hallow’s Eve.

Magnolia House will be open for Halloween, Saturday, October 31^st from 10:00 am to 2:00 am; 492 South Lake Avenue, Pasadena, CA 91101; 626.584.1121; www.themaghouse.com

Rooftop Film Club:

The Thing On The Rocks, Created by Brady Weise

Make it a movie night this Halloween season and head to the iconic rooftop of The Montalbãn in Hollywood for a scary screening of the cult classic The Thing (Tuesday, October 27^th). Pair the eerie evening with The Thing on the Rocks cocktail mixed up with Modern Times Stout and sparkling wine created by onsite guest Barman Brady Weise.

Bates Cough Syrup, Created by Brady Weise

Suppress those screams while watching Alfred Hitchcock’s thriller Psycho on Thursday, October 29th with the Bates Cough Syrup mixed up with Hefeweizen beer and fresh blueberry syrup.

The Hockey Mask
Created by Brady Weise

Take in Friday the 13th at Rooftop Film Club during Halloween Week (Tuesday, October 27^th through Saturday, October 31^st) and sip on The Hockey Mask (Friday, October 31st, 2015). This sinful sipper is a mixture of Chenin Blanc, lemonade, dry vermouth and fresh seasonal fruit.

Rooftop Film Club will be hosting Halloween Week on the rooftop of The Montalbãn from Tuesday, October 27^th to Saturday, October 31^st; 1615 Vine Street, Hollywood, CA 90028. For more information or to book tickets directly, please visit www.la.rooftopfilmclub.com.

The Raymond 1886:

Hob Goblet
Created by Peter Lloyd Jones

Crafted with applejack, house-made pumpkin syrup, allspice dram, cinnamon, fresh lemon juice and garnished with spookily sensational cobweb candy, the Hob Goblet is a devilishly delicious cocktail to sip on this Halloween.

The Raymond 1886 will be open for Halloween, Saturday, October 31st for Brunch from 9:00 am to 2:30 pm, Lunch from 11:30 am to 2:30 pm and Dinner from 5:30 pm to 10:00 pm; 1886 Bar will be open from 4:00 pm to 2:00 am; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.theraymond.com

Tipple & Brine:

Danse Macabre
Created by A.J. Korchak

A ghoulish gulper from Bar Manager A.J. Korchak, the Danse Macabre cocktail is a crafty sipper composed of Laird’s Apple Brandy, Ballast Point Devil’s Share Moonshine, Giffard Apricot Brandy, honey and aged pumpkin bitters dusted with freshly grated nutmeg and cinnamon, topped off with an orange peel and cinnamon stick garnish.

Tipple & Brine will be open for Halloween, Saturday, October 31st from 5:00 pm to 12:00 Midnight; 14633 Ventura Boulevard, Sherman Oaks, CA 91403; 818.528.2550; www.tippleandbrine.com

Tunnel Bar:

Polyjuice Potion
Created by Victoria “Ninja” Ortiz

A spellbinding sipper that is enchanting in color and flavor, the Polyjuice Potion from Bar Manager Victoria “Ninja” Ortiz is shaken up with absinthe, gin, Crème de Violette, lemon and pineapple syrup, served in a coupe with a lemon peel garnish.

Access to Tunnel Bar is granted through Tipple & Brine; Tunnel Bar will be open for Halloween, Saturday, October 31^st from 7:00 pm to 2:00 am; 14633 Ventura Boulevard, Sherman Oaks, CA 91403; 818.528.3434; www.tunnelbarla.com

Venice Whaler:

Tequila Mockingbird
Created by Anthony Settecase

A murderous masterpiece that is perfect for pairing with a balmy beachside on Halloween weekend, the Tequila Mockingbird cocktail from Bar Director Anthony Settecase is handcrafted with Sauza Hornitos Black Barrel Tequila, agave, blood orange bitters and grapefruit.

The Venice Whaler will be open for Halloween, Saturday, October 31^st from 11:00 am to 2:00 am; 10 West Washington Boulevard, Venice, CA 90292; 310.821.8737; www.venicewhaler.com