Obsidian Wine Co. and Outdoor Adventures

March 1, 2021 by evebushman

Obsidian Wine Co, and founders, Arpad Molnar, Peter Molnar, and Michael Terrien, want to change the climate of wine and bring the experience of wine back to nature. They’re passionate about bringing wine back to its origins as a drink of the people and out of the tasting room, so to speak.

Photo courtesy Obsidian Wine.

In an effort to do just that, these avid outdoorsmen have just launched an Outdoor Adventure series. These excursions into nature will highlight the connection between the land and growing, crafting, and of course, drinking wine.

On their site you will find a handful of bookable adventures beginning in March 2021 and descriptions that you can check out here.

Upcoming Outdoor Adventures (and locations) include:

Oyster Harvest:

On March 17th, join the team out at the “Farm” in Marshall, CA at the edge of Tomales Bay where you’ll take a deep dive into their shared work together with Hog Island Oyster Company to understand shellfish and wine in their ecological context. $125 per person.

Hiking a Volcano:

On May 22nd, pack your hiking shoes and a thirst for adventure as you join the team and explore the volcanic land (surrounding Obsidian Ridge) as a professional geologist guides you through the largest flow of obsidian that you may ever witness! $125 per person.

Saffron Harvest:

On July 10th, join the team as they head over to Peace & Plenty Farm in Kelseyville, CA to witness a saffron harvest, some paella, and of course, plenty of Obsidian wine. $100 per person.

Schooner Sail the Bay:

On July 31st, mark your calendar to sail the San Francisco Bay! Beginning in Sausalito, this 80ft schooner will take you all around the bay where you’ll experience plenty of sea life and learn why keeping the water clean is vital for the wine-growing work Obsidian does. Of course, you’ll be sipping down their Rosé for the Bay (whose proceeds benefit San Francisco BayKeeper) and more! $100 per person.

Seaplane Wine Flight:

Wine, sailing, and flying- what more could you ask for? Mark your calendar for this July as you’ll have the chance to depart from Sausalito, CA on a de Havilland DHC-2 Beaver and fly over the treasured Golden Gate Bridge and breathtaking Mayacamas Mountain Range. You’ll take in the sights of Napa and Sonoma Valley and Obsidian Ridge itself- you definitely don’t want to miss this! $675 per person (minimum group size of 4).

Second Pick:

On October 16th, pack your boots and join the team in walking Poseidon Vineyard in Napa Carneros and extracting their second crop of Pinot Noir. You’ll end the day with a delicious meal and wine along Carneros Creek. If you’re lucky, you’ll be tasting the fruit of your labor in a bottle of wine about 2 years from now! $125 per person.

**PLEASE NOTE that the dates are listed are just the first dates these are offered- there will be additional dates to follow.**

Olive Oil Club Enjoys Top 5-Star Rating from Top Consumer Reviews

January 18, 2021 by evebushman

OVERLAND PARK, KAN. (PRWEB) – TopConsumerReviews.com once again awarded their highest ranking to Fresh Pressed Olive Oil Club, a popular choice among subscription-based Olive Oil retailers.

Olive oil offers many benefits as part of a healthy diet — and it tastes amazing! However, many shoppers aren’t aware that what they buy off their supermarket shelves is rarely fresh, often mixed with less expensive non-olive oils, and probably doesn’t have much of a range in flavors. When it comes to high-quality olive oil, the maxim of “you get what you pay for” holds true: the best oils tend to cost more but deliver an extraordinary taste experience. How can true foodies and aspiring kitchen magicians get their hands on the freshest, purest olive oils available today? The most fun way is through an Olive Oil Club membership. These subscription-based companies go to great lengths to source the world’s best varieties, often produced in small batches by artisanal growers, and many times deliver the products within a month or less of being pressed.

“With Fresh Pressed Olive Oil Club, you can try a full-sized bottle of premium olive oil for just $1 — starting you on a taste journey you’ll definitely want to continue with their quarterly deliveries,” affirmed Brian Dolezal of TopConsumerReviews.com, LLC. “As an ‘olive oil sommelier’, Fresh Pressed owner T.J. Robinson travels the world with his team, to find the best harvests for their loyal customers. Subscribers choose between the small and the large set (three 250-mL bottles or 500 mL bottles) which arrive every three months. With each shipment, customers get a detailed newsletter describing each olive oil’s origins, providing recipes and pairings, and offering in-depth knowledge about the olive oil industry. While Fresh Pressed Olive Oil Club backs their olive oils with a 100% satisfaction guarantee, customers rarely need to take advantage of it: the quality of the olive oils in this club is exemplary. For all of these reasons, Fresh Pressed Olive Club once again earns our highest recommendation among Olive Oil Clubs in 2020.”

To find out more about Fresh Pressed Olive Oil Club and other Olive Oil membership plans, including reviews and comparison rankings, please visit the Olive Oil Club category of TopConsumerReviews.com at https://www.topconsumerreviews.com/best-olive-oil-clubs/.

About Fresh Pressed Olive Oil Club
Fresh Pressed Olive Oil is the creation of “Olive Oil Sommelier” and expert T.J. Robinson, award-winning chef and food journalist. Every year, he and his team travel the world, seeking out only the best-tasting oils and acquiring them for club members during the olive harvest and shipping them by jet to ensure maximum freshness. Every olive oil shipped to club members is fresher, better-tasting and healthier than anything found on store shelves, leading to an 87% renewal rate quarter after quarter.

About TopConsumerReviews.com
TopConsumerReviews.com, LLC is a leading provider of reviews and rankings for thousands of consumer products and services. From Olive Oil Clubs to Coffee Clubs and Flower Delivery Services, TopConsumerReviews.com delivers in-depth product evaluations in order to make purchasing decisions easier.

Award-Winning Winemakers Bob Lindquist, Louisa Lindquist, Laurent Gruet Collaborate as Winemaking Team in the Birthplace of the American Wine Experience

December 30, 2020 by evebushman

ALBUQUERQUE, NM — The all-star cast of winemakers are each prolific in their own right, but the collaboration in the land of enchantment raises the bar.

“This team brings a wow factor to the Vara experience, one that we cannot wait to share with both wine enthusiasts and those that have a newfound passion for wine,” says Xavier Zamarripa, Co-founder and President of Vara. “Bringing these artists together at the pinnacle of their careers to create something that is magical in the birthplace of the American Wine experience – this is a dream come true for Vara.”

The group, helmed by Vara Winery co-owners Doug Diefenthaler and Xavier Zamarripa, will play off of each other’s expertise, celebrating the eclectic and vast experience each brings.

“There is such an amazing synergy between Doug, Bob, Laurent, and I,” says Lousia Lindquist. “We all have a long history in the wine industry and when you bring that together you have a stellar team that has mutual respect and admiration for the experience we bring to the table. We all have known each other since the late 80’s and have a bond that allows us to understand each other – and makes us stronger together.”

“The chance to utilize my over 40 years of experience here on the Central Coast of California to source the best cool climate Iberian varietals, and to effect a winemaking style that reflects a traditional, handcrafted, and balanced approach to wines that are delicious, structured, and complex is something that I am excited to continue to bring to this partnership,” said Bob Lindquist. “Wines that on one end are drinkable now, and on the higher end able to age for many years in the cellar.”

Laurent Gruet comes from generations of Méthode Champenoise winemaking. Like his father Gilbert Gruet, quality is Laurent’s top priority and it underscores his winemaking passion. After coming to the United States at 18 from France, not speaking a word of English, Laurent introduced Méthode Champenoise to New Mexico receiving the highest accolades. A long time friend of Doug, he now comes to Vara with the same passion, bringing three decades of experience.

“In joining the Vara team as the sparkling winemaker and partner, it is a unique opportunity to fuse our collective passion for making wine,” said Laurent Gruet. “Working with such a dynamic team allows us all to better ourselves and make the most exceptional wines. You have to believe you can do it – and we have the energy behind us. Stay tuned for what’s coming next as we go back to basics and craft brand new wines.”

“I have had the great fortune of knowing Laurent Gruet and Louisa and Bob Lindquist as great friends and business associates for over 30 years. Individually they’ve all been a profound and significant influence on the American wine experience.” said Doug Diefenthaler, Co-Founder and Executive Vice President at Vara Wines. “It’s both humbling and exciting to welcome them as Vara’s winemaking team and I look forward to tasting this Vara magic for years to come.”

Vara is an international family of Spanish and American wines and spirits celebrating the origin of the American wine experience through the historical connection of Spain and New Mexico. Vara co-founders Doug Diefenthaler and Xavier Zamarripa regularly travel to Spain and are committed to growing and locating the best fruit for Vara’s Spanish wines and cava. They have spent years developing partnerships with wine growers in Spain, and various American vineyards including New Mexico. Under the direction of Vara’s winemaking team, winemakers Bob and Louisa Lindquist, Vara acquires fruit from the highest quality growers of Spanish grape varieties in the U.S. The harvested fruit is brought to our New Mexico facility where the wines are made and aged in individual lots until Bob and Louisa assemble the final cuvees. With the addition of Laurent Gruet overseeing sparkling wines, Vara is poised to continue producing the very best quality wines at any price for every consumer’s taste and interest.

Some Wines have a Story. Vara has a History.
The history of wine in New Mexico is over 390 years old and is as rich and complicated as its colorful landscapes. In 1629, 140 years before the first Missions of California were established and planted, a Franciscan friar named García de Zúñiga and a Capuchín monk named Antonio de Arteaga planted the first European wine grapes in what is now the U.S. at a pueblo in the Rio Grande Valley of the Province of New Mexico. The cuttings brought to the new world by missionaries from Spain were of a Vitis Vinifera grape variety known as Listán Prieto, or the present-day Mission grape. This variety has been continuously grown and is still harvested in New Mexico today.

ABOUT VARA WINES
VARA is an international family of Spanish and American wines celebrating the origins of the American wine experience thanks to the historical connection of Spain and New Mexico. Some wines have a story, we have a history. Visit www.varawines.com

Perlis Picks: Vintners Resort!

December 19, 2020 by Michael Perlis

The last time Karen and I visited Vintners Resort in Santa Rosa was in 2019. At that time, the additions of the modern luxury suites and rooms and amenities such as the new spa and pool were in place and the transition from Vintners Inn to Resort was complete.

My plan was to write about this for your reading pleasure late last year or early this one. Delays on my part pushed this farther out than anticipated, and then the world changed. Trying to tell you about the place we visited late last summer seemed perhaps a little irrelevant. What is relevant is what they are doing now and going forward.

Don’t get the wrong idea. The changes made last year are pretty exciting, completing the vision of a property modeled as a modern Mediterranean village, including a harvest table in the onsite vineyard for celebratory meals. And with Vintners Resort now in its 40th year, there is a lot to celebrate.

It’s just that celebrating is a little different right now.

Vintners Resort, in addition to being our favorite place to stay, is known for hosting amazing events, both indoor and out. Those are currently on hold, but staying at the resort certainly isn’t. They’ve indicated that guests are not put in adjoining rooms in order to maximize social distancing, and rooms are given extra sanitizing as well as 24 hours of non-occupancy between guests. So, capacity is reduced accordingly.

Meals are as great as ever, just a little different too. With the River Vine café temporarily closed until next spring, in-room dining is the next best thing. Admittedly, I was a little worried about how my poached eggs would weather the journey across the property, but they were perfect. [Yes, poached eggs are a thing for me.]

Late afternoon and evening dining are available at The Front Room and of course, at John Ash & Co., either dining on the patio or to-go back to your room. Both options are stellar [we know because we tried both] but I highly recommend you don’t miss the opportunity to dine at John Ash under the stars.

When I asked General Manager Percy Brandon what he would like people to know, he responded: “We’re open. We’re ready. And we are following protocols.”

Their website lists in detail what all these protocols are:

https://www.vintnersresort.com/experience/covid-19-policy/

We always love our visits to Vintners Resort. This one was no exception. For as long as I can remember, the property has always had the slogan “Celebrate Everything” but that can easily be augmented with the mantra of “Be Respectful” and the staff has really taken this to heart as well.

Not only is the property itself beautiful and quite peaceful, but it is also ideally located for day trips to the Russian River Valley, Dry Creek Valley, the Sonoma Coast and more. I can’t imagine a better place to stay in Sonoma County Wine Country.

Be sure to sign up on their website and follow them on Facebook. Now is the time to get great deals.

Vintners Resort

https://www.vintnersresort.com/

4350 Barnes Road
Santa Rosa CA 95403

Michael Perlis has been pursuing his passion for wine for more than 30 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 President of MCP Financial, which provides outsourced controller services. Michael can be contacted at michaelthezinfan@aol.com or mcpfinancial@aol.com.

Ojo de Tigre Artisanal Mezcal Seeks to Invite New Consumers into the Small but Rich Mezcal Category (Cocktail Recipes Included)

December 13, 2020 by evebushman

Puebla, México – Introducing approachable Mezcal. Renowned Mexican actor Luis Gerardo Méndez, who is best known for starring in and executive producing Netflix’s first Spanish-language original comedy series, Club de Cuervos, the groundbreaking comedy Nosotros Los Nobles, as well as for roles in Netflix’s Murder Mystery and the 2019 Elizabeth Banks reboot of Charlie’s Angels, has partnered with Casa Lumbre to create Ojo de Tigre Artisanal Mezcal, a new offering that seeks to bring Méndez’s love of this historic spirit to a new generation of drinkers, including those unfamiliar or unaccustomed to Mezcal.

Luis Gerardo Méndez

Ojo de Tigre redefines intimidating expectations of mezcal for new drinkers, offering fresh, inviting aromas on the nose, like green apple, fresh pear, and pepper. On the palate, think herbal notes, chocolate, and light smoke. With a process that is designed to broaden the experience of Mezcal, it is important to note what Ojo does not do: overwhelm. Each step of the process was crafted to create accessibility for new palates, paring down the acidity and funkiness during fermentation and any aggressive smokiness from roasting.

What it is not short on is flavor, driven by the unique signature blend of two agaves: Espadín and Tobalá. With sustainable practices at the forefront of all farming and harvesting decisions, and with the goal of maintaining this delicate resource, Espadín is grown in the state of Oaxaca and harvested after seven years, while the rarer Tobalá variety matures for between 10-14 years in Puebla. Each agave variety imbues the spirit with their own unique characteristics and nuances. Herbal notes along with hints of fruit and citrus in the Espadín blend nicely with the earthier, umami flavors of the older Tobalá.

The agave is roasted in underground stone pits, unlocking the plant’s sugars for fermentation, imparting some subtle smoky notes, and avoiding the strong char or smokiness that many intimidated drinkers may associate with Mezcal. The spirit is then naturally fermented in wooden vats and distilled in copper pot stills. The result is a smooth, low-smoke Artisanal Mezcal bottled at 40% ABV – lower than most Mezcals currently on the market.

The resulting flavor profile makes Ojo de Tigre spirit equally suited to sip neat, as is tradition in Mexico, or to balance other flavors in bright, fresh cocktails. The Ambar is a take on the margarita that marries the herbaceousness of the Mezcal with passion fruit and lime, while the Amethyst mixes Ojo de Tigre with lime juice, hibiscus syrup and ginger beer, offering a tropical retreat in a glass.

Even the product’s name seeks to invite consumers into the world of Mezcal. Ojo de Tigre translates to Eye of the Tiger – the brand takes its name from the semiprecious stone of the same name, recognized as a universal amulet of good fortune and bravery. Camille Austin, Director of Advocacy for Ojo de Tigre, explained “There’s a wonderful Mezcal proverb ‘El que Mezcal bebe, nada teme’ or, ‘He (or she!) who sips Mezcal fears nothing.’ Drinkers need not be intimidated by what they think they know about Mezcal, but should be fearless and experiment within a category that has so much diversity and richness in it!”

Ojo de Tigre comes in a standard 750 mL bottle as well as a smaller 200 mL for those looking to bravely experiment with a category they may be less familiar with.

“I’ve been asked a number of times by other brands to collaborate, but it was important to me to create something I believed in with a partner I trusted,” said Méndez. “I wanted more people around the world to experience Mezcal the way we do here in Mexico and knew the team at Casa Lumbre had a like-minded vision. What we have created is a truly exceptional Mezcal that epitomizes the inviting Mexican and Mezcal culture – a spirit to toast the small successes, to the big moments, and everything in between. It’s a spirit for everyone and everyday life.”

Cocktail Recipes

Tahiti Pearl

Ingredients:

1.5 oz Mezcal Ojo de Tigre
8-10 Mint Leaves
1 oz Simple Syrup
2 Dashes Lemon Bitters
3 Drops Olive Oil

Method: Place all ingredients except olive oil in a shaker with plenty of ice and give it a good shake. Serve in a cold coupe glass and use a fine strainer to catch stray pieces of leaves. Finish with 3 drops of olive oil on top and decorate with a mint leaf.

Tiger Lily

Image HERE

1.5 oz Mezcal Ojo de Tigre
1.5 oz Pineapple Juice
2 oz Ginger Beer

Method: Build all ingredients over ice in a Highball Glass. Garnish with a pineapple slice or lime.

Amethyst

Ingredients:

1.5 oz Mezcal Ojo de Tigre
.5 oz Lime Juice
¾ oz hibiscus syrup
2 oz ginger beer or ale

Method: Combine all ingredients and shake well. Strain and top with ginger beer.

Chianti Classico Gran Selezione Releases from Castello di Fonterutoli with Giovanni Mazzei and Eve!

December 11, 2020 by evebushman

Another week, and another great opportunity for a Zoom meeting, this time with a winery in Italy, Chianti Classico to be exact:

…Giovanni Mazzei debuts three new Chianti Classico Gran Selezione releases from Castello di Fonterutoli, the historic Tuscan estate where his family has been making wine for 24 generations. Castello di Fonterutoli’s vineyards are situated within the territory of three adjoining Chianti Classico municipalities: Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti. Beginning with the 2017 harvest, the Mazzei family launched a new approach to its Sangiovese-based range of wines, aimed at highlighting the biodiversity of these three terroirs in three Chianti Classico Gran Selezione wines, each with its own inimitable character.

What We Learned from Mazzei

The wines we would taste were from different vineyards and varied terroirs. These were to highlight a new approach to Sangiovese winemaking. In over two dozen generations of making wine – back then it was talked about in barrel now it’s talked about in bottle – there has been an evolution to the winemaking.

The different vineyards, see the photo of the map, cover three districts and include seven vineyard zones. Each give different “aromatics, elegance and power.” There will be discernable little differences between the different districts. We were one of the first to sample these wines. Mazzei then invited us to visit, said he would love to take us through all of the vineyards in his Land Rover to see it for ourselves. Who doesn’t want to do that?

The Wines and Tasting Notes (Some of the notes are ones I agreed with but made by Mazzei or another participant in the Zoom.)

Badiola Gran Selezione 2017 – from the estate’s highest altitude vineyards, below the 12^th century church of La Badiola. SRP $99 From the tech sheet: Aged 16 months in French oak barrels (500L, 30% new), then finessed for five months in concrete tanks before bottling. JAMES SUCKLING, 96 points, July 2020. 94 PTS WINE ADVOCATE 8/20 .92 PTS VINOUS 9/20. 91 PTS DECANTER 2/20. Our notes: Red cherries, red currant, spice, toasted oak, earth; same tart cherries, brambly.

Castelllo di Fonterutoli Gran Selezione 2017 – made from a selection of the best vineyard plots surrounding the hamlet of Fonterutoli. SRP $74. From the tech sheet: Aged 18 months in French oak barrels (500L, 50% new), then finessed for four months in concrete tanks before bottling. JAMES SUCKLING, 96 points, July 2020. 93 PTS WINE ADVOCATE 8/20. 92 PTS VINOUS 9/20. Our notes: Robust red fruit, black cherry, more brambly than the Badiola, lavender, peppery; full bodied, dry red fruit with silky tannins.

Vicoregio 36 Gran Selezione 2017 – a blend of 36 different Sangiovese biotypes (aka clones) deriving from 50 years of research, from the single Vicoregio vineyard. SRP $99. From the tech sheet: Aged 18 months in French oak barrels (500L, 50% new), then finessed for four months in concrete tanks before bottling. 95 points WINE ADVOCATE, August 2020. 95 PTS JAMES SUCKLING 7/20. 94 PTS VINOUS 9/20. Our notes: Thick, rich, raisins, prunes and other dark fruit; tannic, dry, “grip” and velvety.

Giovanni then shared the soon-to-be-released Siepi 2018 Toscana IGT, a 50/50 blend of Sangiovese and Merlot that was first produced in 1992. SRP $130. From the tech sheet: 70% of the wines are aged in new French barriques (Merlot: 18 months; Sangiovese: 16 months), then blended and aged an additional 4 months in concrete tanks. The wine is bottle aged for 4 months before release. 94-96 POINTS, WINE ADVOCATE, August 2020. Our notes: Really pretty nose, red to blue fruit, earth, smoky; complex, balanced (probably due to Merlot influence), silky, black fruit, chocolate, very drinkable now.

About Castello di Fonterutoli

In the Mazzei family since 1435, Castello di Fonterutoli stretches across 1,600 acres of rolling Tuscan countryside in the heart of the Chianti Classico zone, taking in 7 areas under vine that cover a total of 290 acres. The seven vineyard zones are themselves broken down into no less than 120 plots which lie at an altitude of between 230 and 570 metres above sea level. Vineyard cultivation is entirely manual, up to and including the grape harvest, with vine care solutions tailored to each plot. Our centuries-old acquaintance with this territory, combined with more than half a century of research, has allowed us to base our range on36 biotypes of Sangiovese, 18 of which are mass selections exclusive to Castello di Fonterutoli. No other Chianti Classico winery can boast this level of biotype diversity.

The 2017 Vintage

It’s hard to remember such a remarkable season as 2017, when a succession of challenging weather events demanded all our instinct and expertise. A frost around 20 April was followed by a spring and summer when it hardly rained at all, with summer temperatures hitting the high notes and inducing a water stress that limited grape growth and reduced bunch weight. Towards the end of the season we took a gamble, waiting for September rains, and were rewarded with 130mm of rainfall in twenty days, which together with an abrupt fall in temperatures (with lows reaching 5 °C) gave the grapes new vigour. Grape quality was therefore good overall with peaks of excellence, far exceeding our pre-rainfall expectations, though yields were down 35% on the yearly average.2017 turned out to be of those ‘textbook’ years when great experience and a careful monitoring of every single vineyard, on a tailored, plot-by-plot basis, were essential to winemaking success.

www.palmbay.com

www.taubfamilyselections.com

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

Perlis Picks Mazzocco Sonoma’s Zinfandels!

December 5, 2020 by Michael Perlis

I think I need to finally admit something…

About Zinfandel.

Back when I first started developing my appreciation of Zin, there were the three Rs of Zinfandel – Rosenblum, Ridge and Ravenswood.

More recently, although still about 20 years ago, my own tastes elevated Turley and Carlisle to the top spots. Bedrock, the relative newcomer [first vintage was 2007] was added to round out this trinity a decade or so ago.

ANTOINE FAVERO

This is not to say that there aren’t other great Zinfandel producers out there. But the abovementioned three always seem to rise just enough above the others to stay in that top spot of Zins that one cannot do without.

But at a recent visit by Karen and me to Mazzocco Sonoma in the Dry Creek Valley, it dawned on me. We’ve visited this winery several times and have never failed to be totally blown away by the quality, especially the famous Zinfandels. This properly socially distanced visit with winemaker Antoine Favero was no exception.

Mazzocco is doing all the right things with their tastings, of course: reservation only, outdoors, tables far apart, masks worn except when seated at tasting table [all subject to change as protocols change, of course].

We had pulled Antoine away from harvest duties, so as we awaited his arrival we started out with a taste of the Kenneth Carl Brut [named after winery co-owner Ken Wilson] followed by the 2018 Chardonnay Reserve Stuhlmuller, Alexander Valley which had just won Gold at the 2020 Sonoma County Harvest Fair. [You’ll note a lot of Gold and above winners at Mazzocco, more than just about any other winery that I’ve encountered and from fairly local and extremely legitimate events where the judges know of what they speak – and taste!]

Antoine’s arrival prompted air hugs, followed by tasting through some of the wines he suggested we try, along with conversation about the crazy year that we had all experienced.

Now Antoine makes a lot of wines at Mazzocco, mostly Zinfandels, far too many to taste all of them, so we put ourselves in Antoine’s hands and off we went.

But, put on the brakes just for a second. Before trying the Zins, we wanted to try the 2018 Grenache Chemise, Dry Creek Valley. Made in a totally different style from the Zinfandels, this really emphasized the softer Grenache fruit. Of course, multiple Golds for this beauty.

But Antoine knew we were there for Zinfandel, so he led us through a tasting of some amazing ones:

2018 Sullivan Reserve – Dry Creek Valley [Captivating aromas of violets and wild cherry with hints of sweet star anise lead to rich layered flavors of black cherry preserves, dark chocolate, cinnamon stick, and spice in the mouth. The crisp, dark concentrated berry finish is framed with luscious tannins laced with baking spices, a dash of Habanero pepper, and a smidgen of cacao.]

2018 Serracino Reserve – Dry Creek Valley [Wonderful aromatics of baking spices, blackberry, and wisteria lead to a harmonious flavor medley of chocolate truffle, nougat, and vanilla bean with hints of gooseberry in the mouth. The tannins are velvety, ending with a smidgen of French oak, a hint of dusty rose, and a dusting of cacao.]

2018 Warm Springs Ranch – Dry Creek Valley [Captivating aromatics of violets, wild cherry, and potpourri meld seamlessly in the nose followed by a fleshy palate of boysenberry and hazelnut framed by luxurious and inviting tannins. This is a well-balanced Zinfandel with round plush tannins and a long caressing finish, hinting of exotic spices, Madagascar vanilla with a smidgen of coffee bean.]

2018 Pony Reserve – Dry Creek Valley [Alluring fragrances of red rose, marionberry, and cherry cola lead into a complex medley of blackberry, raspberry preserves, and Ceylon vanilla. This Zinfandel’s velvety tannins frame a fusion of ripe fruit laced with maple syrup, French oak, and a smidgen of dark chocolate truffle in the finish.]

2018 Maple Reserve – Dry Creek Valley [Inviting aromas of blueberry and rose petals fuse with cacao-scented oak and hints of toffee, showcasing the intense flavors to follow. An opulent entry opens the way to wild cherry marmalade, blackberry, and spice with a smidgen of vanilla bean and traces of hazelnut with cardamom and spice residing in the background. As the layers contribute to the complexity, so do the round supple tannins and integrated oak.]

There are a lot more, but we had to draw the line at some point.

I’ve never been good with tasting notes and I am not going to try to BS my way through with some here. The notes above were provided by Antoine. Suffice it to say these were some of the hardest wines that I’ve ever had to pour out from my glass in order to move on to the next one, and in some cases the only pouring was into my open mouth. Just outstanding.

A tasting with Antoine wouldn’t be complete without a taste of one of the Three Amigos wines, ultra-premium versions of the best the winery has to offer, each one named after a key person with the winery, Kenneth Carl, Juan Rodriguez and Antoine Phillippe. We tasted the 2017 Antoine and it was truly amazing, not surprisingly.

As we tasted we talked about the changes they had to make during the pandemic, both within their now eleven-winery organization as well as with tasting experiences. Of course, problems were exacerbated due to the fires, with many vineyards experiencing fire and/or smoke damage.

Smoke taint can be the kiss of death to a wine. Its impact can be a matter of degree, but no winery wants to put out a product that shows even a hint of it. The amount of samples from the entire area being submitted to labs for testing create a huge backlog. Antoine needed to run some preliminary micro-fermentations on his own to get a handle on things before getting the actual lab results to confirm his findings. He let us taste one result from a vineyard that he declared a total loss for 2020.

This was actually quite interesting. The sample did not taste bad. Antoine compared it to mezcal; we also noted distinct BBQ notes. It just didn’t taste like wine and it was definitely an indicator of a vintage lost for that particular vineyard. And Antoine saved this for the end for a good reason, as after tasting this our palates definitely needed a rest.

Now Antoine had to get back to finishing harvest and we needed to make our purchases and be on our way. As we walked back to our car [wearing masks, of course], I thought – “the Zinfandel trinity has officially become a quaternity”. Long past due, for sure.

The Diamond of Duality: Tequila Partida Launches Añejo Cristalino

November 30, 2020 by evebushman

NEW YORK (PRWEB) – Tequila Partida is excited to announce the launch of Partida Añejo Cristalino, the latest expression to join Partida’s award-winning portfolio. The portfolio, once described as “simply the finest line of tequilas that money can buy,” by leading spirits authority F. Paul Pacult, currently includes a Blanco, Reposado, Añejo, and Extra Añejo. Available nationwide beginning November 2020, the Añejo Cristalino is aged a minimum of 18-months before being naturally filtered through activated carbon, showcasing the complexity of both age and minerality. The Añejo Cristalino follows the launch of Partida Roble Fino, a luxury line of sipping tequilas made in partnership with Edrington’s best in cask management.

“To create Cristalino the right way, the perfect base is needed. We tasted through our portfolio and found that our Añejo retained the most interesting aromas and flavors that typically tend to disappear with longer aging time,” says Maestro Tequilero José Valdez. “With Cristalino, there’s a duality where the flavors of age–chocolate, maple–and the flavors of the field–agave, minerality–meet. This is truly an achievement of cristalino.”

Partida Añejo Cristalino is produced using fully mature blue weber agave cultivated in the Tequila Valley. The freshly harvested agaves are slowly and evenly cooked for 24 hours before they’re aged in white American oak medium toast ex-bourbon barrels for a minimum of 18 months. After the liquid finishes aging, the cristalino is naturally filtered using activated carbon to remove most of the color while still maintaining the aromas and flavors gained through aging. The transparent Añejo is then diluted with demineralized volcanic spring water until 40% ABV.

Silky and delicate with a transparent, full body and light yellow shimmers, Partida Añejo Cristalino offers sweet and woody aromas stemming from its prolonged aging process. After the intense, natural fragrance of vanilla and toasted America oak, a second layer emerges with dry fruits such as raisins, quince and figs. Flavors of butterscotch, agave, vanilla, citrus and banana encapsulate the palate before a gentle, pleasantly dry finish completes the complex tasting experience.

Cristalino is the fastest growing tequila category in Mexico which has helped tequila become the largest spirit category in the country. It’s exponential growth has led to the category’s rise in the US.

Partida Añejo Cristalino will be available nationwide and online at a suggested retail price of $59.99 per bottle.

For more information on Tequila Partida, please contact Andrew Quinzi at Colangelo & Partners (Aquinzi@ColangeloPR.com) and visit: http://www.partidatequila.com/.

About Tequila Partida

Tequila Partida is an authentic, all-natural, estate-grown premium tequila, made from 100% blue agave in the heart of Mexico’s historic Tequila Valley region. From cultivation and harvest to cooking, distillation and aging, Partida maintains exceptional standards of quality and consistency, making Partida “the finest tequila that money can buy,” according to F. Paul Pacult, the leading spirits authority in America. Partida Reposado was recently ranked as one of the top ten spirits of 2019 by the Spirit Journal, the industry’s most respected publication for spirits reviews.

About Edrington

Edrington’s vision is to give more by building the world’s leading portfolio of exceptional super premium spirits. Edrington owns some of the leading Scotch whisky and rum brands in the world, including The Macallan, The Famous Grouse, Highland Park, The Glenrothes and Brugal. Edrington Americas added Tequila Partida to its portfolio in 2017 and Wyoming Whiskey in 2018.

Edrington Americas is headquartered in New York, NY with regional offices in Chicago, Miami and Orange County. To learn more visit https://www.edrington.com, and to find our brands visit https://www.findourspirits.com.

Tenuta Montemagno Brut: the Barbera grape becomes sparkling

October 22, 2020 by evebushman

Barbera d’Asti is the identity of Tenuta Montemagno, wine producers in the heart of Monferrato. Actually, Barbera is the variety that most of all tells the story of Tenuta Montemagno, through its 80 years old vineyards, planted on clay and limestone soil with slightly silty marls, Western facing. Our Metodo Classico are made from Barbera grapes harvested early, hand picking and with a careful grapes selection.

The Barbera is a versatile and charming variety, capable of being the protagonist: the TM24 and TM36 Brut, are both another expression of its potential. They are sparkling wines born from the synergy of intuition and innovation. The idea to have the Metodo Classico of 100% Barbera that refines on yeasts for 24 (TM24) and 36 months (TM36) is astonishing.

The perlage of TM Brut 24 is elegant and fine; the bouquet is intense, delicate and generous, notes of yeast and delicate hints of crusty bread, overtones of freshly picked flowers and wild berries. On the palate it is fresh, lively and sapid, with an excellent underlying acidity and clearly expressed minerality. The finish presents light notes of wild plum and currants. Therefore, the peculiar traits of Barbera – bouquet and acidity, are well present almost as if weaving the warp on which the other sensations intertwine. TM Brut 24 has been rated 92 point by Wine Enthusiast, one of the most eminent international wine magazine.

GOLD

If the TMBrut 24 is “unexpected” because of its structure, color and pleasantness, the Tm Brut 36 is surprising and unique, enough to be awarded with the Gold Medal – category Sparkling Rosé, in the International wine Competition The Global Sparkling Masters 2020.

The bouquet reveals an intense fragrance, delicate and generous. Notes of yeast and crusty bread, overtones of freshly picked flowers and wild berries. On the palate, it is fresh, lively and savoury, excellent underlying acidity with clearly expressed minerality and a light finish of wild plum and currants.

In this sparkling too, the characteristics of the variety are the texture on which the other perfumes and aromas are waived on. TM24 and TM36 both are the example of how the Barbera grape is a precious and versatile grape, a storyteller of the region. In these sparkling, tradition and innovation are perfectly combined and we can say that TM24 and TM36 are a great examples of wine that becomes sparkling and then, comes back to wine.

Tolosa Winery Announces New Futures Program for 2019 Single Vineyard Wines

October 19, 2020 by evebushman

San Luis Obispo, Calif. — Tolosa winery, acclaimed producer of estate and single vineyard Pinot Noir and Chardonnay wines from the Edna Valley, announced a look into the future of its much-anticipated 2019 Single Vineyard wines with private tastings of barrel samples.

Private seated tastings, available by appointment, are currently offered on the winery’s expansive outdoor patio, allowing guests the rare opportunity to explore these exclusive small-lot wines prior to release. The 2019 Single Vineyard wines will be released November 1, accompanied by the 2019 Primera, also scheduled to be released on November 1, 2020. Futures of the Primera and the Single Vineyard series wines are now available for purchase. Given the prestige of these limited-production bottlings, with under 250 cases of each produced, many of these wines are expected to sell-out prior to release.

“2019 was a textbook cool climate grape growing vintage. Harvest unfolded nicely, the mild weather letting us call for the perfect picking dates with no need to rush things, which is a nice feeling for once. In their youth, the wines are showing bright fruit (definitively on the red side for the Pinots and on the stone fruit one for the Chardonnays) and great freshness. And I am really excited about this, because it is also a guarantee of the aging potential they have,” said Winemaker Frederick Delivert.

Ideally situated close to the Pacific Ocean in California’s coolest wine region, Tolosa is blessed with a myriad of microclimates and soils that prove ideal for growing delicate Burgundian grapes. As a testament to the winery’s dedication to crafting exemplary Pinot Noir and Chardonnay, Tolosa looks beyond Edna Valley for their Single Vineyard series, selecting the best sites and fruit for these varietals throughout California. The artisanal wines of the Single Vineyard series invite exploration of renowned appellations and acclaimed vineyards — including Tolosa’s own SIP Certified estate vineyard, Edna Ranch — confirming Edna Valley’s place in this distinguished company.

Through November, guests are invited to visit Tolosa to experience barrel samples of the 2019 Single Vineyard Series, each crafted with a similar approach in the cellar in order to capture the true essence of each vineyard and its unique terroir. The following wines are now available to taste:

Bien Nacido Vineyard Chardonnay, Santa Maria Valley 2019

This iconic vineyard in Santa Barbara County’s Santa Maria Valley AVA benefits from one of the longest growing seasons in California. Located 16 miles from the Pacific Ocean, the vineyard was first planted in 1973 and is acclaimed for its world-class Chardonnay. Situated at 600 feet of elevation on the valley floor, the site is punctuated by mild sunny days, an afternoon sea draft, and foggy nights and mornings to moderate the temperature of the vines. These conditions translate into a wine with vibrant acidity, recognized through essences of grapefruit, nectarine and pineapple. Oak aging in 35% new, lightly toasted puncheons adds notes of vanilla and walnuts, while partial Malolactic fermentation reveals fresh green apple flavors on the mineral-driven mid-palate. Tolosa is honored to be one of the few producers to source fruit from this highly sought-after vineyard located just south of us in the Santa Maria Valley.

Poletti – Edna Ranch Chardonnay, Edna Valley 2019

The Poletti portion of Edna Ranch is located on the mountainside slopes of the Edna Valley — home to block 569, featuring own-rooted Tepesquet Chardonnay vines. The slopes offer more sun exposure, while the vineyard sits in the direct path of the coastal sea breeze, offering a cooler temperature to maintain natural acidity and citrusy aromatics. After completing malolactic fermentation, the wine was aged in 30% new, lightly toasted oak puncheons, allowing it to develop a creamy, seamless texture layered with notes of hazelnut, citrus and stone fruit. This elegant Chardonnay encapsulates the Edna Valley, with a refined structure and uplifting acidity that stands out on the finish.

El Coro Vineyard Pinot Noir, Petaluma Gap 2019

El Coro translates to “The Chorus” in Spanish. This site is farmed by the Keller family and is located within the Petaluma Gap AVA, the premier gateway to the Sonoma Coast. Located just 7.5 miles from San Pablo Bay, here maritime wind and fog roar into the region cooling off the vines, while less sun exposure from north-facing slopes contributes to the wine’s bright, complex berry fruit flavors. Adding to its appeal is a silky texture and racy acidity that lingers on the impressively long finish. In reverence to its name, this wine brings harmony to the palate.

Apex Vineyard Pinot Noir, Santa Lucia Highlands 2019

Farmed by the Franscioni family, Apex Vineyard is located 28 miles from the cold water of Monterey Bay in the heart of the renowned Santa Lucia Highlands. The vineyard rests high atop a bench receiving morning sun exposure before being influenced ever so slightly by the daily fog and ocean winds. Typical of its region, this wine paints itself darker, lending more robust flavors of juicy fruit, ripened cherry and sweet spice. This is a Pinot Noir for the Cabernet lover.

Solomon Hills Vineyard Pinot Noir, Santa Maria Valley 2019

Solomon Hills Vineyard takes its name from Salomon Pico, a celebrated bandit who travelled frequently along the El Camino Real in the 1850s — and may have inspired the legend of Zorro. This acclaimed Santa Barbara County vineyard is located at the westernmost end of the Santa Maria Valley AVA, where its close proximity just 10 miles to the Pacific Ocean reveals itself through the wines that flourish in its sandy soils. Floral and red fruit aromas carry on through the palate, showcasing notes of pomegranate, raspberry, cherry and rose petals that integrate seamlessly into its fine-grained tannic structure.

Drum Canyon Vineyard Pinot Noir, Sta. Rita Hills 2019

Farmed by the Dierberg family, Drum Canyon Vineyard thrives in the eminent Sta. Rita Hills AVA of Santa Barbara County. Adjacent to the Pacific Ocean, the region is famous for its transverse mountain range, which allows strong coastal breezes to drift through the vines. These cooling influences, coupled with the vineyard’s sandy loam soils, produce a beautifully structured Pinot Noir with velvety tannins and signature notes of dark cherry, cola and raspberry. A more structured Pinot Noir than many others in the line-up, this is a wine with well-developed tannins that will soften beautifully as it ages.

Gunsalus Vineyard Pinot Noir Green Valley of Russian River Valley 2019

The newest single vineyard Pinot Noir in the series balances the collection as an excellent cellar addition for the wine enthusiast. This small vineyard resides 12 miles from the coast at an elevation of 242 feet in the Green Valley region of Sonoma’s Russian River Valley, known for its maritime fog that rolls in and lingers throughout the day. Big and bold in structure, this garnet-colored Pinot Noir leads with aromas of black cherry, strawberry, pine and rose petal. Bright red fruit, fig and tobacco flavors linger on the palate, accented by gentle mouth-coating tannins on the flawless finish.

Hollister – Edna Ranch Pinot Noir, Edna Valley

Located in the core of the Edna Valley, the Hollister section of Tolosa’s home vineyard, Edna Ranch, is the closest to the Pacific Ocean. Located just 5 miles away, it receives a moderating maritime influence to maintain composed acidity in the grapes, while varied soils, including chalky limestone and sand, contribute to the minerality and complexity in this wine. Made from a single block in the vineyard, Block 579, the wine displays aromas of blood orange, wild strawberry, anise and rose petals. Black cherry notes shine on the palate, which is layered with stone fruit and clove to express an exceptional sense of place.

Primera Pinot Noir, Edna Valley 2019

Tolosa’s flagship Primera demonstrates the full potential of the varietal, revealing what makes Pinot Noir one of the most coveted grapes in the world. Primera is a small-lot selection of the best of Tolosa’s estate vineyard, Edna Ranch, located a mere 5 miles from the Pacific Ocean. Here, daily fog and prevailing winds funnel into the transverse valley from Morro Bay, cooling off the vines. The result is a wine of power and length characterized by notes of hibiscus, strawberry and dried herbs, enhanced by a seamless mouthfeel and structure. This is truly a vintage-specific statement Pinot Noir for the oenophile looking to add a marquee wine to their cellar.

Futures of the Single Vineyard 2019 series as well as the Primera 2019 are available to taste by appointment through October 2020, with tastings available to both Club Members and non-members. Purchase of wine futures is available prior to their release, November 2020. Tolosa also invites qualified media to look behind the curtain at the winery with a tasting of the Single Vineyard Series. For media inquiries, please contact: Linda@parkersanpei.com.

About Tolosa

Cowboy dreams of owning a cattle ranch brought Robin Baggett to California’s Edna Valley over 40 years ago. The cold Pacific wind and soils from ancient seabed to limestone made him realize he was on a frontier of a different sort. Tolosa is the expression of his commitment to spare no effort to craft Pinot Noir and Chardonnay wines of distinctive character to rival any in the world. Founded in 1998 and guided by the core values of integrity, teamwork and meticulous craftsmanship, Tolosa is committed to creating complex, balanced and nuanced wines that are the purest expressions of Edna Valley. The Tolosa winemaking team combines traditional winemaking techniques and cutting-edge technology to achieve the purest translation of place to taste. Tolosa supports numerous environmental and philanthropic initiatives and is an active member of the Central Coast community, welcoming guests daily to enjoy its trademark gracious hospitality and a variety of luxury tasting experiences surrounded by its Sustainability in Practice (SIP) Certified vineyard, Edna Ranch. Tolosa is open daily at 4910 Edna Road, San Luis Obispo, CA 93401. You can find them on Facebook, Instagram and Twitter or visit the website at tolosawinery.com.