Couldn’t Wait For: The Grenache Masterclass

March 9, 2018 by evebushman

Dealing with 9am traffic to Downtown LA is not my idea of fun. However the powers that be selected a venue, Redbird Restaurant, which had a very nice private room for a medium-sized group of sommeliers and other very interested people in the wine trade. Why? Check out the wine list below, now completed with my tasting notes, as well as some of the interesting things I learned about Grenache from Patrick Comiskey, Wine and Spirits Magazine and author of American Rhone, and Peter Fraser, winemaker for Yangarra Estates.

Tasting – aromas and flavors separated by;

2015 Yangarra Old Vine Grenache (McLaren Vale)

The vines for this wine date back to 1946, 14.5% alcohol, 100% Grenache and approx. $25 bottle. Fraser showed us photos of the grapes before and after sorting: very uniform in color and no stems. He said this wine shows a richer riper wine. All hit their “sweet spot” after 10 years of aging. Comiskey added that all Grenache are “gloriously aromatic” in the glass.

Dusty red cherries, raspberry jam and bark; bright red fruit, dry, long length.

2015 Domaine de Cristia Vieilles Vignes (Châteauneuf-du-Pape)

100% Grenache, this was my first favorite of the tasting, and as our second to taste I was reminded of what Fraser said, the winemaking “should transcribe a sense of place.” This CDP definitely didn’t have the same aroma or flavor profile of the first Yangarra.

Darker red fruit, cigar, smoke, male sweat; rose petals and other florals showed in the mouth.

2015 Domaine de Marcoux Vieilles Vignes (Châteauneuf-du-Pape)

98% Grenache and 2% Cinsault and about $170 a bottle. Comiskey said that Rhônes from CDP are “unparalleled in the world.”

Bright red fruit, raspberry, green forest floor, earth; berry, stems, medium finish.

2014 Yangarra High Sands Grenache (McLaren Vale)

Fraser said this one was “more restrained”, 100% Grenache, 14.5% alcohol and about $90 a bottle. Fraser also said they do most of their Grenache as single varietals that allows for silky, tannic and perfumed structure.

Sweet black cherry, milk chocolate, and a hint of a wet forest and barnyard; red to blue fruits, dark, dusty and tannic.

2013 Espectacle (Montsant)

Alcohol at 15% and a price tag of about $155 a bottle.

Sweeter nose, floral, Port notes, bursting red fruit and dark cherry; noted the higher alcohol on the mouth, red fruit, tannic.

2013 Yangarra High Sands Grenache (McLaren Vale)

A year older than the first High Sands we tasted. With 14.8% alcohol, 100% Grenache and a $90 price tag.

Fruit felt darker, could definitely note that wee bit of longer age on this one; tart red fruit and tannic. My second favorite in the tasting so far.
2013 Torbreck Les Amis (Barossa Valley)

Although both Comiskey and Fraser seemed not to care for this wine it proved to be my favorite of the tasting. 100% Grenache, 16% alcohol and about $155 a bottle.

Much darker fruit, smoke, oak and forest floor; well-balanced fruit, pepper and a nice long finish.

2013 Sine Qua Non Female Grenache (California)

And here was our cult wine and one I really looked forward to tasting as our finish. With 15.7% alcohol, from the Sta. Rita Hills AVA, $330 a bottle and the only GSM blend in the tasting: 78% Grenache, 19% Syrah and 3% Mourvedre. Comiskey had read a bit from his book on American Rhônes and I recalled that he wrote that Grenache is the “organizer” of every blend and has “unique varietal gifts.” The varietal may have been born as Garnacha in Spain “but is now grown wherever there is abundant sunshine.” Also a favorite but I still enjoyed the Torbreck best.

Perfumy, aromatic, great red to darker fruits, slightly sweet; huge red fruit in the mouth, spice and an incredible length.

From Yangarra: Australia is to take on France and the US…

The…educational masterclasses…are designed to draw attention to the quality of wine possible from this underrated grape, particular when sourced from very old vines in Australia’s McLaren Vale.

Among the wines on show (were) biodynamic wines from Châteauneuf-du-Pape’s Domaine de Cristia and Domaine de Marcoux as well as Female from Sine Qua Non, which is made with 78% Grenache by Manfred Krankl, a champion of Rhône grapes in the state. However, leading the line-up will be Grenache from Yangarra Estate in the McLaren Vale, including the producer’s flagship High Sands Grenache, which is created using biodynamically-farmed fruit from bush vines planted in 1946.

…Named Australian Winemaker of the Year for 2016 by eminent wine critic James Halliday, Fraser is a highly respected figure in the Australian wine industry, and one whose expertise centers on Rhône grapes, in particular Grenache, having made wine from the variety since 2000 at Yangarra Estate.

Fraser…agreed to compare his wines to the greatest varietal Grenaches from around the world, which included not only the rarest expressions from the aforementioned Domaine de Cristia and Domaine de Marcoux, but also Spain’s Espectacle, a pure Grenache from 120 year-old vines in Montsant, made by René Barbier, famous for Priorat’s Clos Mogador.

The award-winning McLaren Vale winemaker has also said he will show his wines alongside Australia’s celebrated varietal Grenache from the Barossa Valley: Torbreck’s Les Amis, which is made using grapes from vines planted in 1901.

This tasting will provide an educational look at Grenache using a selection of extremely rare wines made from one of the trade’s most underrated grapes.

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

Vintage Eve Circa 12/2013: Wine of the Month Club Wine Tasting and Podcast

July 25, 2017 by evebushman

We have so many options for wine clubs these days! Our favorite wineries, wine stores, even newspapers offer clubs. So why Wine Of the Month Club it? Lemme tell ya what I learned during a recent visit, tour and podcast taping with owner Paul Kalemkiarian. (Direct YouTube link is: http://www.youtube.com/watch?v=WzdbgQI9Gk8)

eve and paul large First of all Paul is Paul the second, his father started the company. And this Paul is doing it all: tasting, rating, negotiating and selecting every wine for their three different monthly clubs. Where that would be it for me, Paul sends a monthly magazine – two-dozen pages – about all of the wines he selected, gifts, recipes and tasting notes. This is the part that got my attention on the cover of the December 2013 issue: Wines evaluated last month: 287; Rejected: 243; Approved: 44; Selected:12. Sounds like Paul has a highly developed palate!

Before we did our video Paul wanted to know more (we had admitted to trolling each other’s websites!) about me. Of course, this was because we would soon appear on film together, but the way he spoke with me showed a real interest. Where I might have expected to meet a salesman, I met a warm, open, compassionate, hard-working business owner. It was an eye-opener for those of us that should never judge a wine by its label. Paul is the real deal, and only provides the real deal.

So let’s see what he sent me home with to taste:

Tasting

2012 Grange Des Dames

Grapes: Clairette and Grenache

Appellation: Ventoux, Rhone

Pale gold in color with aromas of freshly cut sweet pineapple, juicy pear, red Delicious apple, hay and a cool breeze passing over a lush flowerbed; in the mouth I was rewarded with a decent amount of acid – sometimes this characteristic is too bold for me – as well as pineapple juice, a hint of lemon and green honeydew melon. Very pleasant.

2010 Domaine de Poulvarel

Grapes: Syrah and Grenache

Appellation: Costieres de Nimes, France

A full glass elicited a more purple color; aromas of rich dark blueberry, toasted oak, wet stones, pomegranate seeds, and flavors that included blue to black berries, plums, dry, with a very balanced fruit and tannic structure, medium length.

2011 Hermoso Hermosa

Grapes: Cabernet Sauvignon

Appellation: Valle del Moule, Chile

Greeted by a dark garnet color, followed by pungent aromas of stewing dark fruit, plums, menthol and a lit cigar. On the mouth it was slightly astringent, bright red fruit, smoke, dry and light tannins. Good for the club price.

2010 Prahova Valley

Grapes: Feteasca Neagra

Appellation: Romania

Romania? This was one of the wines that I tasted during the taping with Paul. Never had the Romanian grape, roughly translated as “Black Maiden”, before. And it was good. Now that I had time to linger over it I found the color to be garnet with a ribbon of browner red on the edge, aromas of fresh raspberry, strawberry, mushroom, simmering spaghetti sauce and a hint of red licorice. Once tasted I got the same bright fruit, including cherry, spice, good tannins and a nice round mouthfeel. Another good club bargain.

From the Website

Wine of the Month Club™ is the oldest mail order wine club in America. Specializing in value-oriented wines, the Wine of the Month Club is open to anyone who has an appreciation of fine wine and is interested in a monthly wine club service. Quality wine delivered to your door, guaranteed!

Our search for our wine club selections never ends. Each month I taste over 400 Italian wines, German wines, California wines, Argentinean wine, Chilean wines, and wines from all the other regions of the world—and I only select 2 to represent the best wine values in the world.

Join the Wine of the Month Club™, America’s favorite wine club. See where it all began…

http://www.wineofthemonthclub.com/

Wine Discovery of the Week: Something from Romania? At a Wine of the Month Club tasting I got to try ’10 Prahova Valley made from Feteasca Neagra (Black Maiden) grapes. Aromas alone included fresh raspberry, strawberry, mushroom, simmering spaghetti sauce and a hint of red licorice.

Wine 101ers Get: AUSTRALIA UP CLOSE Part One

June 9, 2017 by evebushman

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

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

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

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

Our Seminar Panelists

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

Seminar Wines – Flavors and Aromas separated by ;

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

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

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

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

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

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

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

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

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

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

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

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

What I Learned From Our Panelists and the White Wine Tasting

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

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

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

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

Vintage Eve May 2013: The Wines of Calabria, Vino California 2013

May 23, 2017 by evebushman

Below are my notes from Vino California’s Seminar One: “CALL TO CALABRIA, Discovering the Wines from the “Toe” of Italy’s Peninsula”, that I recently attended at the Skirball Cultural Center. I am sharing what I learned with readers as it fits the Wine 101 mantra: Learn by tasting, and if possible, have experts to lead you. Next week I will share the notes from a second seminar, “FROM LAGREIN TO NEGROAMARO, Exploring the Rare Varietals of Italy.”

Event Description

Led by Anthony Dias Blue, Editor-In-Chief of the Tasting Panel magazine, this seminar delves into the extraordinary wines hailing from the southern region of Calabria. Celebrating traditional Calabrian varietals such as Greco, Magliocco and Gaglioppo, this seminar will outline the unique features that make Calabria one of the premier wine regions of Italy.

Piero Selvaggio, owner of Valentino restaurant and Jonathan Mitchell, General Manager of Locanda del Lago restaurant, joined Blue on the panel.

Introduction

Blue began by saying that the people of Calabria normally drank all of their native Italian varieties and didn’t export their wine until recently. The area is on the tip of the boot in Italy and one of its first settlements.

The Greco grape, according to Blue, was one of the first brought into Italy by the Greeks. The Mediterranean diet also started in Calabria. The Calabrian wines match with Calabrian food – which is mostly seafood as three sides of the area is surrounded by water. It’s not an opulent Italian area, and they have been “eating nose to tail since the second century.”

One final note, Blue said all of the wines were inexpensive; the most expensive is maybe $35, most about $20.

Selvaggio said that these are wines for today, with medium bodies, a fresher style, and, in general, no further aging is needed. The mountain and sea region of the area produces simpler foods like goat and mutton, with seafood being “the blessing of the area.” A poor region, people often left it for other countries. There are no Calabrian restaurants in the U.S., according to Selvaggio, but they do influence the menus in our Italian restaurants. Of note, he said technically, the wines of Calabria will improve.

Tasting

Azienda Agricola Ceraudo Roberto Graysusi et. Arg. IGT val di Nieto 2011

Rich rose petals, Luxardo cherries, white pepper – a really rich nose. Acidic, cherry fruit and stems, palate drying, tingly finish. Mitchell suggested pairing with smoky meats. A favorite.

Statti Mantonico IGT 2010

A honey nose, ripe cantaloupe, deep color, mouth coating viscosity, pear/fruit salad. Selvaggio suggested this wine to pair with a light seafood pasta.

Azienda Agricola Biologica Santa Venere White Ciro DOC 2012

A steely, mineral, fresh cut grapefruit nose. Acidic and fruit forward with burst of yellow peach and lime. Selvaggio said this was indicative of the food and wine pairing found in the region, and it lends itself to a seafood Carpaccio, maybe with the addition of olives and capers. I was pleased with this one.

Le Moire SRL Mute DOC Savuto 2011

Obscure grapes were used in this wine per Blue. Dusty dark blue fruit on the nose. Astringent, dry, green pepper, dry/dark plums, palate drying finish. I wanted more fruit on the palate. Selvaggio thought it could stand up to pork or pasta with a good ragu sauce, due to tannins. Mitchell noted that the grape had a thick skin but the wine was not aggressively tannic. Blue thought it was charming. Everyone wanted cheese to pair it with.

Casa Vincola Crisera SRL Nerone di Calabria IGT 2008

Nice fruit-forward nose, plum, blackberry, somewhat candied. On the mouth it was tart, dark chocolate, cigar. Selvaggio thought that other than a robust fish, this would go well with Calabrian boiled meats – called bollito. Blue liked that the length goes on an on. Mitchell thought it would pair well with items from his restaurant menu.

Vintripodi Scilla IGT 2010

This wine is a three-grape blend. Brown edge, stewed mushrooms, mint, and plums on the nose. Dark cherry skins, astringent, blackish tannins. (There are 100 plus grape varietals in Calabria per Selvaggio.)

Cantine Viola Moscato Passito IGT Calabria 2010

Sugared apricots, nut fruit, honeysuckle, French toast and syrup. Honey coating, pears and peach in vanilla bean ice cream. (This was a rare wine per Blue.)

Vintage Eve Circa Jan 2013: Chocolate Tasting Separates the Dark from Light, the Leather from the Tea, the Raspberry from the Black Currant

February 14, 2017 by evebushman

In keeping to my theory that those who spend time thinking about the aromas and flavors in their wine notice more about what is on their dinner plate, and, in taking it a step further, are blissfully aware of the trees and sky during a drive…to a wine bar or favorite restaurant.

So, it thrilled me when Wine Spectator magazine ran the story, “How to Taste Chocolate”, and supplied the handy Tasting Sheet to host a tasting, both written by Owen Dugan.

(For the article: You must login as a member but you can get the tasting sheet in a PDF. Scroll down until you see the chocolate header: www.winespectator.com/123112)

I read the one-page article with great interest as I had a special dinner coming up, my guests were chocolate fans, and this would save the pesky, “What to make for dessert” dilemma.

I learned from Dugan that I would need a variety of manufacturers, I would have to place the chocolate facedown (as name recognition – just like when tasting wine – creates a bias), glossy is more refined than dull, and we would need to slowly move the chocolate around in our mouths to detect the primary flavors.

For my tasting I cut off the section of the cardboard wrapper, which listed the cocoa percentage, and taped each underneath the corresponding serving plate. All could see that we were going dark to light, but there were some surprises (ingredients) along the way.

Dugan suggested going from light to dark, but as I wanted my guests to taste the gradual difference, from bitter to sweet, I did it opposite. Everyone enjoyed the chocolate more and more as it progressively grew less bitter as we worked our way to less cocoa and more milk.

Below is a collective of what we found during our blind tasting (Note: I used Appearance over Dugan’s “Look” and “Bite”, Flavor over “Savor.”)

Bar #1 – Appearance/First Bite: Matte, dark, clean, crisp, smooth and dry.

Flavor: Earthy, orange, coffee, leather, mushroom, smoke, tea with a short, bitter finish.

Comment: “A lot like a woman on a Sunday morning: cold and bitter!”

Bar #2 – Appearance/First Bite: More matte than glossy, dark, clean, crisp, smooth and dry.

Flavor: Earthy, leather, tea, smoke, nuts, coffee with a short to medium, bitter finish.

Comment: “The tea flavor reminds me of an Earl Gray.”

Bar #3 – Appearance/First Bite: Medium matte/gloss, medium dark and mottled, with a medium dull, grainy first impression.

Flavor: Stewed fruit, floral, savory spice, molasses, cinnamon, sweet herbs, nuts, vanilla and coffee, medium length.

Bar #4 – Appearance/First Bite: Glossy, dark, clean with a bite that was crisp, smooth and melty.

Flavor: Floral, plum, earthy, tea, molasses, orange, caramel, fruity and vanilla leading to a longer, sweeter finish.

Comment: “The best yet” and “Hot cocoa.”

Bar #5 – Appearance/First Bite: Medium matte/gloss, medium color, mottled with a crisp, smooth and grainy first taste.

Flavor: Floral, fruity, flowers, stewed fruit, pineapple, plum, citrus, raspberry, red berries, vanilla, savory spice and milk leading to a long sweet finish.

Comment: “My fave.”

Bar #6 – Appearance/First Bite: matte, light, clean, dull, smooth and melty.

Flavor: Earthy, tea, molasses, fruity, caramel, vanilla, nuts, coffee and very milky.

What was revealed

Bar #1 was Lindt Excellence, 90% Cocoa

Bar #2 was Godiva Santo Domingo, 85% Cacao*

Bar #3 was Godiva Dark Chocolate Almond, 72% Cacao

Bar #4 was Perugina Luisa, 51% Cacao

Bar #5 was Lindt Excellence, Black Currant Dark, 49% Cacao

Bar #6 was Ghirardelli Gourmet Milk, 32% Cacao

*Cacao and Cocoa are the same thing.

Conclusion

Can you say fun? Something new? Light dessert? Inexpensive? Or all four? Besides all that, the big thing we learned was that the black currant in Bar #5, was a surprise over the others. Not due to the sudden fruit, but to how we described it. Much like describing wine made from grapes, right?

And, as predicted, halfway through, at bar #3, I had more fans of the dark. My conclusion was that, just like in a wine tasting, appreciation grows as you taste and learn.

Vintage Eve Circa 9/2011: Old Bridge Cellars Tasting

May 3, 2016 by evebushman

For a recent wine tasting I was tasked with finding a wine made from the Semillon grape to share with a dozen or more other people, with the same task. I did an Google search to see what was new that I could come up with.

I was interested in trying Stickybeak as another Facebook pal had mentioned it, so I contacted the winemaker, Wayne Donaldson. Wayne and I exchanged a few e-mails and then he forwarded my query to Old Bridge Cellars.

Not a winery, “Old Bridge Cellars is an importer of fine Australian wines, and also produce their own Californian wines under the Stickybeak label, with Australian Wayne Donaldson acting as winemaker.” I e-mailed the company, told them of my quest, and they sent me the two bottles listed below to share. Below are my reviews, I used quotation marks for comments made by others in the group.

2010 Brokenwood

100% Semillon

Hunter Valley, Australia

11.5% alcohol

Appearance – Clear, diamonds, pale amber edge.

Nose – Cologne/perfume, fresh mown grass, slight kiwi, “crisp, clean.”

Palate – One guest called it an “explosion of fruit”, high acidity, “lemon/lime,” “springtime”, ending with a “lemon-flavored Jolly Rancher or Sweet Tart candy.”

Finish – Long length, one guest suggested a “pairing with Sea Bass”.

2009 Stickybeak

2009 Semillon Sauvignon Blanc

Sonoma County

72% Semillon, 28% Sauvignon Blanc

13.5 % alcohol

Appearance – Clear, palest of gold on the edge.

Nose – Grassy, honey, pineapple, “grapefruit”, “pomelo”.

Palate – green grass, “green apple”, “light fig”

Finish – One couple agreed: “Our favorite of the night!”, “Doesn’t need to pair with food!”, “I’d like with Oysters.”

My conclusion: We had nearly a dozen Semillon to try that night. We have found that only sampling one varietal, with a group, allows us to really learn about the wine’s nuances. My thought at the start, and a collective one my the end, was that the Semillons we tried from old and new world wine areas had one thing in common: aromatic noses that didn’t always carry through to the taste. It didn’t make too much a difference on what we liked, it was just an observation to call us the next time we try Semillon.

From the Old Bridge Cellars Website

In this age of ‘big company’ buyouts, increasing consolidation and mass production, Old Bridge Cellars brings you a group of Australian winemakers who retain their belief in artisan winemaking. Respecting the land and with minimal intervention in the winery, their wines remain true to the soils from which they come.

They share a fierce commitment to quality and a determination to preserve their independence and regional heritage. Many are the second, third and even fourth generations of their family to work the vineyards. It’s their intuitive understanding, quiet confidence and desire to produce only the best they can from each vintage that has made them Australian benchmarks, universally acclaimed by wine critics across the globe.

Founded in 1990, Old Bridge Cellars embraces the intense passion of these winemakers and remains one of only a few U.S. importers dedicated solely to the best of regional Australia. Our knowledge of Australian wine runs deep and has been recognized in such publications as The Wine Advocate, Wine Spectator, Wine and Spirits, International Wine Cellar and Wine Enthusiast. Robert Parker of the Wine Advocate has gone so far as to say, “thanks in large part to the work of such talented importers as Old Bridge Cellars et al… American consumers have never had such an enormous selection of Australia’s finest as well as rarest wines.”

We see as our mission the promotion of Australia’s ‘real wines’, championing those winemakers who give everything in their pursuit of truly distinctive, regionally defined styles that sit comfortably with the world’s best. And who believe they can do it even better again next vintage!

It’s an enlightening, exhilarating journey. Welcome aboard.

http://www.oldbridgecellars.com “The Face of Australian Wine”

Vintage Eve Circa 9/2011: Two Bottle Post – Patland

April 26, 2016 by evebushman

As it’s the Friday before a long weekend, I give you two wines from Napa Valley’s Patland Estate Vineyards to consider drinking if you’re housebound or bound to parts unknown:

08 Proprietary Red Wine

Terra Del Cuore

14.8% alcohol

Bottle No. 1008 of 1560

Napa Valley

Color – Opaque, purple, deep ruby edge.

Aroma –Mint, cigar, wood, pepper, dark mature fruit – but not a great deal of it on the nose.

Taste – Blackberry jam, full-fruit gives way to excellent balance, nice tannins.

Finish – Long finish. Pleasantly dry.

Conclusion – Very exuberant, I liked how it started one way with so much fruit and finished with deep tannins. Drink now to 2020.

89 Eve pts.

2010 Sauvignon Blanc

14.4% alcohol

Bottle No. 363 of 600

Napa Valley

Color – Clear, clean, almost colorless save an echo of gold on the edge when held over white paper.

Aroma – Green apple, lemon, honey, unsalted butter, anise.

Taste – Tangy, crisp, acidic but not through to finish, lemon-lime, nice viscosity.

Finish – Short to medium length.

Conclusion – Perfect on a 106 degree evening on my front porch.

88 Eve pts. Drink now.

(Disclosure: These samples were sent to me from the winery for review.)

From website:
At the time of purchase, Terra del Cuore had Merlot, Petit Syrah and Sangiovese grapes planted on the estate’s property.

In 2007, those were the grapes that went into the Proprietary Red wine. A unique ruby garnet blend, rich in aromas of red berries, clove, vanillin, cigar spice and nutmeg. The wine possesses an elegantly soft, satin-like approachable finish. This particular blend is exclusive to 2007 production only.

In 2008, upon returning from a trip to wine country in Argentina and Chile, and following the advice of Jay Buoncristiani, Patland Estate’s winemaker, the decision was made to convert the vines present on the property into Malbec. The climate, the location and the quality of the soil seemed ideal for a consistently great production of a rich Malbec blend.

For the PEV 2007 Cabernet Sauvignon and Syrah blends, highly desirable grapes from Stagecoach vineyards were purchased.

For Cabernet Sauvignon, Jay blended 95% of Cabernet Sauvignon grapes with 5% of Malbec and created a dark, rich wine, deeply layered with aromas of black cherry, truffle, molasses, French oak, sage, vanilla and black pepper. The persistent yet balanced finish exhibits excellent depth, purity and elegance.

For the Syrah, he used 100% Syrah grapes and the wine emerged possesses the complex aromas of vibrant wild berries, toffee, maple, dark chocolate, white pepper and violets. Ripe dark berries, cedar spice and mocha continue to gush forth during the ultra fleshy velvet-textured long finish.

Vintage Beacon Circa 7/2011: Drinking the 1994 Quintessa

March 15, 2016 by evebushman

As I was getting ready to leave the Circle of Hope’s Vine 2 Wine CLASSIC last month, there was a rumor swelling…all opened bottles had to be finished, poured out, or stored properly in the trunks of cars to enjoy at home.

I made a beeline for the Library Wine tables first, and there was my pal, Steve Elzer, pouring wines from a cellar that he and his wife, Amy, had generously brought to the event. He handed me a 1994 Quintessa Rutherford Napa Valley red blend that he had opened, but hadn’t yet poured.

Score!

I didn’t even try this at another table, I felt I got more than I thought was my due and so I watched while other volunteers zigzagged their way around to find their own treasures.

No, I didn’t have it the same night as the event, as my glass had been kept more-than-full-enough with wonderful tastes all day.

So, fast forward, to day two after the event for my review:

Quintessa 1994

Rutherford Napa Valley

Red Wine (Blend of Cabernet Sauvignon, Cabernet Franc and Merlot.)

Color – Deep garnet with an amber edger. (The edge color indicates some aging.)

Aroma – White pepper, plum, mushroom.

Flavor – Medium tannins, blackberry fruit, balanced.

Length – Medium length.

Conclusion – After five minutes in my glass the wine softened much more than I had expected it to. Quite enjoyable for having so much age on it, possibly the Merlot factor as a Bordeaux with a lot of Merlot can go a long time.

My curiosity got the better of me and I checked the ratings on Wine Spectator. I found a 1997 review of the 1994 that gave it 91 points. This $70 bottle was expected to be good through 2001.

Ratings, for me, are not the end of the wine discussion. Reading them ahead, or any tasting notes for that matter, can prove to make the experience far too subjective to me.

So, my conclusion is that I was more than happy with my wine. It was a generous gift, a wonderful memory from a wonderful day and damn good well past 2001.

Vintage Beacon Circa 6/2011: How the Two Cats Paired

February 16, 2016 by evebushman

Last Thursday night many locals wined and dined over Les Deux Chats wine. The event, with guest seated both inside and on the patio at Salt Creek Grille Valencia, was a sell-out and I’m here to tell you why!

The Teaser/Invitation

Les Deux Chats Cellars creates superb hand-crafted, small-lot wines that are a pleasure to drink and share. Handpicked grapes from 80 year-old vines serve as the incredible start to the varietals you’ll experience during the Les Deux Chats Wine Pairing Dinner. You and your dining companion(s) will relax and connect at your private table or booth, while the winemakers visits and answers questions during your three course pairing meal. Unlike traditional wine pairings, this experience allows for you and your guests to enjoy private table or booth seating and a relaxed, personal engagement with the winemakers.

Make your reservation for Salt Creek’s first wine and dine dinner and meet the wine makers from Les Deux Chats Wine. This is sure to be an event everyone will be talking about.

The Menu (My notes are interspersed)

First Course
Roasted Butternut Squash, Caramelized Onion with Fontina Cheese Tart over a bed of Baby Arugula dressed in Balsamic Syrup. (With the Viognier against the balsamic and the Roussanne against the sweetness of the squash, both were perfectly paired.)
2010 Les Deux Chats Viognier (Just bottled and planned for an August release – 95 Eve points!)
2009 Les Deux Chats Roussanne

Second Course
Handkerchief Pasta Lasagna layered with Mushroom, Tomato and Caper Ragout Topped with Grilled Gourmet Sausages. (The mushrooms against the fruit in the wine lengthened the finish and mellowed the acidity of the tomatoes. Something to linger over.)
2009 Les Deux Chats Zinfandel (see bottle review below)

Third Course
Red Berry Kissel with Vanilla Cream. (A truly inspired pairing! I called it “Berry Madness” in a Tweet. The Zin, very balanced to begin with, became a dessert wine when paired with the sweet strawberries that were topped with cream in the dessert. When Chris Connolly visited our table he said that it brought out notes of coffee and chocolate.)
2009 Les Deux Chat Zinfandel/ Coffee

One Bottle Review

I wish I had the time to do a full write up on all three wines. But I really wanted to focus on the food pairing, and, as you see below, visit with some of the guests. But, I lingered over the Zin:

Color – Deep ruby with a slight amber edge.

Aroma – Black pepper, dark plum.

Taste – White pepper, a full large bowl of dark fruits and yet, a surprising raspberry finish.

Length – Medium. After five minutes the nose was even more welcoming fruit, very balanced.

Conclusion – Drink now to two years…but that’s just my preference.

The In Crowd

Elizabeth Hopp, Mike and Brenda Neilson, Gary and Janet Holbrook, Jeff and Joan Jacobson, Les Hershberger and Mamie Wong, Greg Amsler, Tamra “Where did I leave my wine?” Levine, Chris and Patty Connolly, Chris and Jeannie Carpenter, Trevor and Julie Jones, Eddie and Eve Bushman, Bonnie Rapjohn, Mary Reuschel, Jennifer Chadwick, Mark Koback and Jeannie Wagner and Heidi Brook Meyers.

Next Up

The powers that be at Salt Creek, Greg Amsler, Jennifer Chadwick and Tamra Levine, were at Pulchella Winery the night before this event. They met with owners Steve Lemley and Nate Hasper, and, after tasting Pulchella’s lineup, quickly set a date for the next wine pairing dinner: June 23.

“I was already planning on what I wanted to pair,” began Chef Tamra Levine. “When I tasted their Pinot Blanc with a hint of Muscat I knew I wanted to start the dinner with red wine and end with whites so that I could pair that Pinot Blanc with a dessert…I’m thinking my challenge will be to crate a honeysuckle sorbet!”

If you don’t want to end up on a waiting list call now to reserve your spot: 661-222-9999.

Vintage Beacon Circa 5/2011: Two-Bottle Benessere Post

February 2, 2016 by evebushman

In reviewing two bottles of Napa Valley wine, from the same winemaker but two different varietals, I expected to find no similarities. But, in looking over my tasting notes for today’s column, I found one: Both wines developed, ripened, blossomed and smoothed out after ten minutes in my glass. I found myself returning to my Eve Point Scale and upping each by 2-3 points. So, what does that tell us? Every wine has a story to tell, and it isn’t going to be found on the first page.

Before I began the first bottle I had opened a Merlot someone had given me as a gift. I won’t tell you the name of the winery, as the results were probably not their fault, but this 10 year-old bottle had undoubtedly been stored improperly, as it smelled bad the moment the foil was off just the top of the cork. I was betting that it was sitting in a nice window for 8 years. Please, store your wines in a cool place! And, buy your wines at a reputable wine shop that does the same!

Now, onto the Benessere:

06 Phenomenon

Cab, Sangiovese, Merlot and Syrah blend

Appearance: Clean cork, clear, garnet hue.

Aroma: Black pepper, spice, floral, some vegetation-bell pepper maybe.

Taste: Med-high tannins, which produced the expected mouth-watering effect, dry, black pepper, mature dark fruit, light viscosity.

With food: No change.

Finish: Long.

87 Eve points at first taste, 90 points after 30 minutes.

From website:

2006 marked the seventh release of our “Super-Napan” estate blend called Phenomenon. The blending of Cabernet Sauvignon, Sangiovese, Merlot and Syrah is an unusual creation, although these varietals often are the basis for the finest blended Super-Tuscan wines in Italy.

It possesses distinct aromas of black cherry, sweet oak and essences of black olive, leather and vanilla. On the palate, the flavors are pure, sweet and lingering. It is a most age-worthy wine and substantial enough to pair with most full flavored meats and sauces, for the elegant dinner or the outdoor patio, dining al fresco.

Technical Notes:
Vineyards – Benessere Estate, North St. Helena
Blend Composition – 56% Cabernet Sauvignon, 37% Sangiovese, 5% Merlot, 2% Syrah
Finished pH – 3.60
Finished TA – 0.59 g/liter
Alcohol – 14.2% by volume
Production – 494 cases

07 Sangiovese

Napa Valley Estate

Appearance: clean cork, clear, garnet color with honey-hued edges.

Aroma: Sweet earthiness, sweet oak, vegetal, ever-so-slight mint, white pepper, clove, faint orange.

Taste: Dry, medium tannins but a light body, black pepper, coffee grounds, mild welcome slight bitterness.

With food: Same.

Finish: Long and peppery.

85 Eve points, 87 after ten minutes in my glass becoming very smooth and highly drinkable.

From website:

Gentle treatment is paramount to the production of fine Sangiovese, and we spare no expense in the hand sorting, manual punch-downs of the cap during fermentation and gravity decanting during the life of this wine. Fining and filtration are unnecessary and leave more flavor and color in the wine.

Benessere continues to craft an elegant and beautiful wine with this extremely fickle and delicate varietal.

Technical Notes:
Vineyard – St. Helena Estate
Harvest Date – September 9 – October 3, 2007
Brix at Harvest – 24.6 – 26.4
Finished pH – 3.54
Finished TA – 0.63
Alcohol – 14.4% by volume
Production – 1236 cases

http://www.benesserevineyards.com