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We have been asked in the past, why not discuss a wine that has a stellar score? We could, but we want our customers to trust our palates and their own. If you like a wine, it doesn’t matter whether the wine received a 80 or 100 points. In addition, there are many wines that do not get sent out for review so will never receive a score.
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One Bottle Post: 2004 Poggio Il Castellare Brunello Di Montalcino
In keeping with my “Rona” series, aka more one-bottle blog posts because I can’t go out for wine, this week I give you the 2004 Poggio Il Castellare Brunello Di Montalcino, a remarkable Brunello made from Sangiovese grapes. (In my experience a Brunello take less time to aerate than their equally famous cousin, the Barolo made from Nebbiolo grapes. And I’m talking 90 minutes in a decanter for a Brunello compared to about seven or more hours for a Barolo – give or take an hour. This matters to me most as I don’t always know by 11 am what I’ll want to drink at 6pm, or worse: I do know what wine I want with dinner but the wine wasn’t ready to drink by dinner time. Back up bottles have become more important to me for this situation.)
Now back to this wine! This is the social media post I shared last month on this Brunello, with tasting notes and scores:
What great wine have you found in your glass lately? I found this in our cellar, hoping Eddie has another bottle: 2004 Poggio Il Castellare Brunello Di Montalcino, 14% alcohol, decanted for 90 minutes and oh, so good. On the nose this Sangiovese delivered dark cherry, toasted oak, black peppercorn, sweet char off a good filet, espresso, sandalwood and a sweet bread note reminiscent of a waffle cone. The taste had the same notes, very peppery, tannic with all dark fruit and dark chocolate. The finish had a nice sweet note to it as well. Did a little Googling and found that K and L has it on their wait list and sells for $46.95, which I think is a good price, Wine Spectator gave it 96 points in 2009 and awarded it the #11 spot for the Top 100 wines of the year. Cellar Tracker gave it 92, Wine Enthusiast 91. Some recommended to drink by 2013 but I thought it was great now in 2021.
After the tasting I did a little more research on this particular vintage and the winery. I learned from looking at images of the winery that it would be spectacular to visit. From their Instagram I learned that they also have an incredible restaurant on their Montalcino property. On their website there are tabs for Private Dinners, their Tavern, and more.
Also, since I brought it up in my opening paragraph, in regards to length of time to decant a Barolo I searched the internet and learned that anywhere between one and two hours seemed to be the sweet spot for most vinophiles. Looking further I found that Wine Folly says two for a Brunello and three for a Barolo. So this is just an FYI for you when you want to try these varietals.
From the winery website:
In Tuscany there are places that can tell ancient stories and characters. The Baroncini family already started producing wine in 1489. So from father to son, 500 years have passed, and still today in Montalcino, Bruna and Samuele, produce wine as if to testify how time cannot scratch the traditions.
The high quality of the wines produced in the Montalcino area was already known at the time of the Etruscans, who had developed active settlements on these hills. The name “Tenuta Poggio Il Castellare” given to the company brings us back to the historical roots of the place: to the finds of an ancient settlement with the remains of houses and towers on the top of the hill of the same name.
For those that like to geek out from tech sheets, this is also from their website:
Production Area: Montalcino
Mixed Grapes: 100% Sangiovese Grosso
Terrain: Pliocene origins lands of predominantly clayey marl. They tend to reach considerable depth, offering great minerality
Growing System: Spurred cordon with dug soil
Density: 3500 vines/hectare
Average output per hectare: 45 hectolitres
Altitude: 500 metres
Microclimate: The climate is typically Mediterranean, with showers concentrated in autumn and spring. The middle hill area is frequently windy, which is ideal to keep the vines healthy. The climate is generally mild, with a high rate of sunny days during the whole vegetative phase: these conditions guarantee a gradual and complete ripening of the grapes.
Production Process: Manual harvest when the grapes are perfectly ripe. Alcoholic fermentation with controlled temperature (26°C) for about 10-12 days on the skins. Malolactic fermentation in steel vats. Refining in 2500lt Slavonian oak barrels for 30 months and in 225 lt French oak barrels for 20 months. Further refining in bottles for 4 months before the sale
Organoleptic Properties:
Colour – ruby red verging to garnet-red;
Bouquet – very intense, lingering, with hints of cherry fruit and spices;
Taste –well-balanced, with velvety tannins and a long aromatic grip on the palate
Alcoholic Gradation: 14,5% VOL
Serving Temperature: 22,0°C
Pairings: seasoned cheese, red meat, roasts, braised meat, game
Instagram: @PoggioIlCastellare
https://www.facebook.com/poggioilcastellare/
http://www.tenutetoscane.com/castellare/english/cellar-castellare.html
https://poggioilcastellare.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.
Champagne Magazine’s 100 Best Champagnes for 2021!
SAN FRANCISCO /PRNewswire/ — For the tenth time, the world’s one and only Champagne Magazine and world’s largest wine information platform Tastingbook.com, put hundreds of champagnes in line and ranked the 100 best champagnes on global markets for 2021.
After days of blind-tasting hundreds of champagnes, the final results were tabulated. Any champagne making it into the Top 100 in the rigorous tasting by our editorial board can warmly be recommended.
This time the winner was one of the most esteemed prestige blanc de blancs champagne of the world – Comtes de Champagne from Taittinger and its most recent vintage 2008. Comtes de Champagne is not the newcomer on podium, as it was claimed in 2012 as the winner of 100 Best Champagnes with its vintage 2000.
“The recently-released and much-awaited Comtes de Champagne 2008 was one of the last remaining prestige cuvées from the hyped 2008 vintage to see daylight. But it was worth the wait. The first nose is radiantly fruity with gorgeous gunpowdery toastiness lingering on top of the zingy lemon, lime, peach and grass notes. Remarkable purity and finesse on this racey and mineral, slowly evolving, still super youthful Comtes packed with energy and tension,” Essi Avellan MW comments.
The second place was shared this year by two great new cuvees – Laurent-Perrier Grand Siècle No. 24 and Dom Pérignon 2010. Both very solid and concentrated, still babies but drinking perfectly well already.
Although the top ten list is dominated by the well-established prestige champagnes, there are two superb finds – Laurent-Perrier Blanc de Blancs Brut Nature NV and Palmer & Co Vintage 2012.
The quality of all the top 100 champagnes was pleasingly high – over 70 champagnes were rated by 90 points and plus, and the average scores of the top 10 was highest ever – 95 points!
The 100 Best Champagnes tasting is an annual rating of Fine Champagne Magazine that is organised in collaboration with the world’s largest wine information source Tastingbook.com.
FINE Champagne’s TOP 10 champagnes for 2021
1. Taittinger Comtes de Champagne 2008
2. Laurent-Perrier Grand Siècle No. 24
3. Dom Pérignon 2010
4. Maison Mumm Cuvée Lalou 2006
5. Dom Ruinart Blanc de Blancs 2007
6. Moët & Chandon MCIII 001.14
7. Louis Roederer Cristal 2012
8. Rare Champagne Rosé Millésime 2008
9. Laurent-Perrier Blanc de Blancs Brut Nature
10. Palmer & Co Vintage 2012
Previous winners:
2020 Dom Pérignon 2008
2018 Dom Pérignon Rosé 2006
2017 Moët & Chandon MCIII 001.14 NV
2016 Laurent-Perrier Grand Siècle NV
2015 Ruinart Dom Ruinart Rosé 2002
2014 Louis Roederer Cristal Rosé 2002
2013 Charles Heidsieck Vintage 2000
2012 Taittinger Comtes de Champagne 2000
2011 Piper-Heidsieck Rare 2002
2010 Armand de Brignac Brut Gold NV
FINE Champagne magazine’s aim with this annual ranking is to taste the vast offering on the international markets in order to select the champagnes that are showing best this very moment. The most important criterion is the quality of the champagne and its accessibility today.
More information: tastingbook.com
All-New Spirits Tasting Competition Targets Fledgling Distilleries
SPOKANE, WASH. (PRWEB) – Distillery University, the long-time provider of online and hands-on education for craft distillers, announced they would be offering a new Tasting Competition for the industry with a unique twist. Unlike other similar competitions, entrants would be limited to those licensed distilleries that have been in business for five years or less (international entries are also permitted). Registrations are opening soon for a variety of competitive categories, with the Competition taking place in May 2021 in Spokane, WA.
“Our goal is to create a platform for new distillers to get the insight, promotion and exposure they might not otherwise have access to.” – Rockwell Rutter, CEO, Distillery University.
With other competitions, the winner’s circle is often dominated by big brands and deep pockets; they’ve had years with which to perfect their recipes and can afford top-quality ingredients. This can make it difficult for the startups and new operations to compete at the same level. Distillery University plans to level the playing field by offering the truly talented small distilleries a chance to show off their best products and get some well-deserved promotion. At the same time, this is a great opportunity for those same distilleries to get an unbiased critique and analysis of their spirits from a group of experts.
Providing that analysis will be a blind panel of approximately 15 judges, all hand-picked by DU as leaders in their respective fields. For example, the judging panel will include sommeliers, brewers, chefs, journalists, bartenders and more. Over the course of several days in May 2021, these judges will critically sample each spirit submission and provide not only a rating score, but also tasting notes that will be released to the distillery. Distilleries will be awarded medals based on their resulting scores, while select winners will be offered a product placement meeting with a large spirits retailer.
“We believe the Next Great Distillery has yet to be found, and this is how we plan to do it.” – Rockwell Rutter, CEO, Distillery University
Distillery University is the premier provider of online and hands-on education for craft distillers. Since 2012 they have offered a fully comprehensive curriculum for those wishing to enter the industry, or those with a desire to broaden their existing skillset. Distillery University’s nearly 1500 students enjoy a wide range of course topics, covering everything from product development to business management. Students can choose to learn online through self-paced video courses, livestreaming webinars, or in-person at a multi-day Hands-on Workshop. Distillery University’s main goal is to make it as easy as possible for true craft distillers to realize their dream of making phenomenal spirits in a successful business.
Chianti Classico Gran Selezione Releases from Castello di Fonterutoli with Giovanni Mazzei and Eve!
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 12th 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.
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.
Vintage Eve Circa 4/2018: Will an Outstanding Experience Make or Break Your Winery, Bar or Restaurant?
I was all set to write on this topic alone until this past month, when we saw the news – true, false and still unresolved – of three local restaurants having some major issues that could prove fatal.
Sisley Italian Kitchen announced that they were closed and then pulled back and said only water damage prevented them from re-opening, all employees at TPC Valencia – including the chefs to the wait staff of the Oaks Grille – were laid off, and finally the owner of Southern Smoke would most likely lose his liquor license and maybe the restaurant too as he was found guilty of criminal charges.
Whoa Nelly. I’m in a bit of a shock. But I’m not here to defend or blame any of these businesses. I’m here to discuss what we should look for as consumers – in a restaurant, bar or winery – that is open and not dealing with crazy external issues.
The Experience
Eve in Del Dotto caves with winemaker Gerard Zanzonico. Photo by Ed Bushman Feb., 2012. (Visited Gerard countless times, knowing that we would always be offered an amazing experience!)
More and more people are looking for an “experience” and that includes the tasting room as well as the winemaker’s story, the owner’s story, activities/lessons/tours/dinners/events at a winery. What would cost a winery business? For me it would be a less than hospitable person at the tasting room. Be that person that smiles when you answer a phone – a good measure of a person that is trying even when they’re not seen. Don’t be that person that announces the rules before even talking about the wine. Ask where we’re from, who we’ve visited today, what wines we might enjoy and please attempt to make some form of eye contact while doing all that.
Most of my pals have recounted winery experiences that have compelled me to also visit. The quality of the wine itself is first and foremost, but if it’s lost in a dull story or dull visit, then it’s just that: lost. I’ve also, by way of being a wine writer, shared stories that I hope would compel others to seek out a particular winery. Robert Parker giving something a 90+ may mean more to you than my words, but if you’re going to visit the winery you may need a tad more than a score.
For a restaurant to provide a memorable experience that may mean a true uniqueness to the menu, a superstar chef, the décor and I shouldn’t have to say it again: exemplary service. With UberEats and other food delivery services, restaurants have to really step it up to get diners into those seats. If the server asks if I’m having my “usual”, remembers my name, seats me in the section they know I like – then I know that they know that I know that it’s the experience that matters to me. I can forgive a slight error in my order or some other fault if the service stands out.
At a bar both the cocktail menu and the wine menu have to excite the patron and be competitive in pricing. And of course, on top of that, you better be able to deliver that craft cocktail in record time. Make eye contact with me – don’t hold up your index finger at me – if you can’t offer immediate attention. If you don’t have your cocktails batched, then let me know how long it might take you to make it.
The more someone feels they had an experience that meant something to them personally, the more apt they are to buy, enjoy, share with others and – want to work there.
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.
Reviewing DAOU’s Soul of a Lion and GIFTS too!
My history with DAOU is a long one, so I was thrilled to receive the 2017 Soul of a Lion to review, as well as some gift ideas that I’ve shared below my tasting notes. Let me start with some of my previous notes:
I covered the first few annual Cab Collective events, a multi-day educational retreat for press and sommeliers that was started by Daniel Daou and other Cab-minded Paso vintners. This article ran in January 2017 in Elite Magazine, all about the event (but don’t blame me for this title, it should read the well-rated not underrated) https://scvelitemagazine.com/2017/01/underrated-wines-paso-robles-cabs-distinction-grand-tasting-2016/
At another tasting event this is what I thought of just one vintage: DAOU Reserve Cabernet Sauvignon, Paso Robles 2013 – Who isn’t a fan of DAOU? This reserve Cab was all tobacco, dark and dry and good to go.
An excerpt from another Cab Collective, and also getting my first taste of Soul of a Lion, this is what I’ll share: Daou told the crowd, “We don’t get a bad vintage often…it’s our trademark” as “our region achieves ripeness year after year” delivering wines of “perfect balance.”
From a 2013 report from Robert Parker I also shared: Paso Robles CAB Collective (PRCC) members were awarded dozens of scores well above 90 points for their red Bordeaux-style wines including 98 points and 96 points for DAOU Vineyards and Winery’s 2013 Patrimony and 2013 Soul of a Lion, respectively.
And back in 2010 I wrote: Daou spoke of how he co-founded DAOU with his brother Georges and how Paso Robles has the “most French-like terroir we could find in California.”
2010 Soul of a Lion: Daou said they produced 550 cases of this wine, which saw “new French oak aging for 24 months, still needs some time.” It sold out in five weeks in tasting room. EB: Mint, full/round, plump dark fruit, milk chocolate; Tannic, dusty dark fruit, pepper, long finish. Good to go now or cellar, very nice.
TODAY AND TASTING THE 2017 SOUL OF A LION
A pretty black cherry in color, opaque. Onward, we are greeted with aromas reminding me of sweet fruit leather: blackberry, blueberry and plums; then cherry cola, milk chocolate, white pepper, medium toasted oak and a hint of rich caramel. Next comes a very rich mouthfeel of flavors. Layered fruit and spice: dark, dark fruit and tamed spice; with a juicy, long finish. Can imagine this 2017 getting even more interesting with more age.
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Now, some very cool gift ideas from DAOU:
EAT, DRINK & BE MERRY ($129)
Available to purchase: www.daouvineyards.com
Smooth yet robust, DAOU’s cabernet boasts flavors of dark cherry and cassis with subtle mocha and truffle nuances. A firm but smooth texture of pure blackberry fruit and coffee makes for a well-rounded wine that’s ideal to put on your table for Thanksgiving and Christmas dinners alongside meat or seafood dishes.
Gift set includes:
- 2018 Estate Cabernet Sauvignon
- 2019 Estate Olive Oil
- DAOU Wine Opener
- Reserve Linen Box
SOUL OF A LION COLLECTOR’S SET ($450)
Available to purchase: www.daouvineyards.com
Soul of a Lion is the crown jewel of DAOU, named after Joseph Daou, the father of Georges and Daniel Daou. This wine displays richness, elegance and balance.
Gift set includes:
- Three 2017 Estate Soul of a Lion
- 3 Bottle Estate Wooden Box
- Lionhead Pourer
Merry and Bright!
MERRY & BRIGHT ($135)
Available to purchase: www.daouvineyards.com
For the fans of whites and rosés, this set includes a bottle of Chemin de Fleurs, an elegant and sophisticated white wine, and Reserve Rosé, inspired by the refreshingly dry rosés that are a winemaking staple in southern France.
Gift set includes:
- 2019 Reserve Chemin de Fleurs
- 2019 Reserve Rosé
- 2019 Estate Olive Oil
- DAOU Wine Opener
- Reserve Linen Box
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.
Learning About Cosmopolitan’s Wine, the Best Wines “you can afford to drink daily” and the Cab that Stole my Palate – With Guarachi Wine Partners
When was the last time you tasted wine with one of your favorite wine influencers? It’s been 8 years since I drove over to Woodland Hills to taste wine with Alex Guarachi, owner of both Guarachi Wine Partners, as well as his own Napa-based Guarachi Family Wines label. Alex’s portfolio of wines have been included in Wine Spectator’s Top 100 of the year, dozens of 90+ scored wines from reputable sources and he’s been named Wine Importer of the Year…
Eve and Alex Guarachi, 10/2020.
That paragraph above was one of my public social media posts ahead of my reconnecting with Guarachi. After that came two more posts, one was a video of all of the bottles we shared and the second was nine photos of our fun. This is the story behind it all now.
Guarachi has been kept pretty busy with his distribution company and his winemaking, he now had many more wines to share from both – it’s been 35 years of growth. In our meeting I learned about one wine brand while tasting three others. I’ll start with the one we didn’t taste: Uncorked by Cosmopolitan. Yes, Cosmopolitan magazine with “the largest young women’s media brand in the world.”
Uncorked by Cosmopolitan
Uncorked by Cosmopolitan
First look: the “Uncorked” wine label is silky smooth on one side, holographic on the other and a shape that is reminiscent of an open magazine…I think! We didn’t get to sample these as they are not yet released, so stay tuned as the magazine will surely be advertising their new babies made by Guarachi! And look for these reasonably priced wines on supermarkets and box stores everywhere. Varietals, with these cute little sayings on each, include 2019 “That’s enough todaying for today” Chardonnay, 2019 “Cheers to pour decisions” Rose, 2019 “Cuz Mercury’s always in retrograde” Pinot Noir and 2018 “This is totally one glass” Cabernet Sauvignon.
Parker Station ($15 range)
Parker Station makes a mighty tasty 2018 Chardonnay that has a mild acidity and benefited from four months in French Oak; a 2018 Pinot Noir that was an easy drinker and I could see why it was a #1 selling wine. Guarachi said the Pinot is the best in the price range. I liked the Pinot with a little chill on it and found it both fresh and fruity. Both wines are made with grapes from Monterey, San Luis Obispo and Santa Barbara Counties; they also make a 2017 Paso Robles Cabernet Sauvignon that had a great nose with a bit lighter flavor than most high alcohol Paso Cabs, and a lovely finish. Guarachi bought the label awhile back “but they’re still married” and he continues to purchase the grapes from the Santa Barbara County and Edna County. All labels proudly state, “The best (Chard, Pinot or Cab name is filled in here) you can afford to drink daily.” I agree.
Tenshen Wines ($20 to $25 range)
I was wowed by both a 2017 Central Coast White wine that was predominantly a white Rhone, with a twist (they added Chardonnay to it) that was aged six to seven months in French oak; and a yummy Cabernet Sauvignon made from Paso’s westside and had spent seven to eight months in French oak. These wines are from a partnership between Guarachi and winemaker Joey Tensley.
Guarachi Family Wines ($75 to $95 range)
Really enjoyed the buttery Guarachi 2018 Sun Chase Estate Vineyard, Petaluma Gap, Chardonnay. The wine is a new release, its grown at the highest elevation in the Sonoma Coast, spent 11 months in new French oak, and no barrel is over two years old; then came the 2018 Sun Chase Estate Vineyard, Petaluma Gap, Pinot Noir – an easy drinker, both rich and tannic.
Finally, the giant 2017 Meadowrock Estate Vineyard, Atlas Peak, Cabernet Sauvignon stole my palate. When we were on the Cab Guarachi commented, “Who doesn’t like it?” and I had to agree. It had spent 20 months in new French oak (65% new) and also benefited from all red volcanic soil. I found it rich, tannic and a length that never gave out. The 14.8% alcohol didn’t translate to heat, it gave the wine tremendous backbone. He had started this endeavor over a decade before, and those years of experience shows. Both the Pinot Noir and Cabernet Sauvignon have been richly awarded in wine competitions.
https://www.instagram.com/guarachiwinepartners/
https://www.facebook.com/guarachiwinepartners/
http://www.guarachiwinepartners.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.
Rocky Pond Estate Winery Adds Accomplished Consulting Winemaker
ORONDO, Wash.,/PRNewswire/ — Rocky Pond Estate Winery, the Washington producer crafting wines from their beautiful and sustainably farmed riverside and lakeside estate vineyards, has reached an agreement with highly regarded and accomplished winemaker and viticulturist Steve Leveque. He will join the team for the 2020 growing season and will lead all winemaking activities alongside their established Winemaker Shane Collins and current vineyard management team led by Javier Rocha.
“We are filled with excitement and anticipation as we welcome Steve to the team,” stated Owners and Founders David and Michelle Dufenhorst. “This is another building block in our mission to elevate Rocky Pond as the top Eastern Washington wine destination. We believe in the potential of this special region, its micro-climates, and soils. By adding Steve to share his wealth of experience and to guide our excellent winemaking and vineyard teams, we hope to take our offering to the next level.”
Leveque’s list of winemaking work is impressive, extensive, and full of household names like HALL, Chalk Hill, Opus One, and Mondavi. His addition to the Rocky Pond team is a monumental investment in the future of wine quality and vineyard management that will further elevate and expand the burgeoning program for decades to come.
Leveque honed his winemaking techniques during his 10-year tenure as winemaker at Robert Mondavi Winery. He also gleaned cutting-edge ideas from leading viticulture research and visionary collaborators including prominent wine consultant Michel Rolland. Steve went on to work as executive vice president and winemaker of Chalk Hill Estate Winery in Sonoma, where he handcrafted an award-winning portfolio from small-lot Bordeaux varietals and Chardonnay.
Leveque has also earned three 100 Point scores from Wine Advocate, two 100 Point scores from Jeb Dunnuck and the #2 Wine in the World from Wine Spectator’s Top 100 Wines of 2011. Over 80 of Steve’s wines have been rated 99-95 Points from the elite wine publications.
“I am excited and humbled to be working with such a dedicated and talented team. The level of commitment and leadership shown by the Dufenhorst family is something I rarely get to experience, and I can’t wait to make wine from their amazing vineyards,” states Steve Leveque. “The Double D and Rocky Reach vineyards, with an abundance of rock and glacial silt soils, coupled with ideal climatic conditions, makes me confident that world-class wines will be the standard at Rocky Pond.”
The Dufenhorsts have been actively compiling quite the all-star team. They are laser-focused on increasing quality across the board through innovation in winemaking, sustainable vineyard practices, and elevated hospitality experiences. Leveque will work alongside current Rocky Pond Winemaker and native of Lake Chelan Shane Collins in addition to President John Ware who recently took the reins after twenty years at Quilceda Creek.
Rocky Pond currently operates two beautifully adorned tasting lounges – one in Chelan and the other in Woodinville – for their beloved wine club members and wine lovers alike. They invite guests for wine tastings, bottle purchases, and culinary chef specials created by their in-house Executive Chef each week by reservation at www.rockypondwinery.com.
Sippd Introduces an AI-Powered Personal Sommelier
WASHINGTON (PRWEB) – Sippd, the personal wine-recommender that identifies the best wines for the best prices during your online wine shopping experience, announced its launch on July 20, 2020. The Sippd Chrome extension is the first installment in the company’s initiative to create the most customer-centric, powerful solution to shop for wines with confidence. By providing users with personalized wine scores and notifications when prices drop on their wishlisted bottles, Sippd offers data for consumers to predict the best wines for their tastes before they’ve ever tried them.
With more than 70,000 new wines coming to market each year, consumers are overwhelmed with options leaving a world of incredible wines that consumers don’t have the opportunity to discover. The technology, branded Taste Match, provides the most accurate ranking for a user’s personal affinity to various wines, surpassing the accuracy of wine critic scores and community reviews, which doesn’t account for a consumer’s personal tastes or budget.
Using AI and machine learning, the technology behind Sippd provides personalized wine recommendations by amalgamating ratings for an accurate ranking of personal affinity to various wines. Recommendations continually evolve with the consumer’s palate, allowing for seamless, effortless and confident wine orders for an individualized, hyper-personalized experience.
Sippd currently connects to wine.com to provide personal Taste Match scores to more than 40,000 wines. The personalized Taste Match indicates how much an individual will enjoy each wine— the higher the score, the closer to preference. Sippd is also working to expand integration onto other online wine retailers and same-day delivery sites, like Drizly.
By leveraging your history of wine orders and ratings to refine the taste profile, Sippd improves the overall wine purchasing experience while providing unbiased ratings and tasting notes. Sippd also provides users with food pairings for each wine so you can pick the right bottle for the occasion as well as for your tastes and budget. If consumers are not ready to buy the bottle just yet, users can add to their Wishlist and be notified when the bottles go on sale, ensuring they secure the best deal every time. Users can also keep track of all of the wines they’ve ordered and rated right on their Profile with their personal wine list, allowing for a quick recap of their favorite bottles and an easy reorder of their top Taste Matches.
Sippd’s customer-centric platform significantly reduces the complexity of shopping for wine online by providing an effortless, personalized journey to users exploring the world of wine. To see how the Sippd extension works, please view the release video here. Raise a glass to the new way to experience wine and install Sippd on desktop here.
ENDS
About Sippd
Sippd empowers people to focus on enjoying their wine, not ordering it. Find the perfect wines for your taste, everywhere, every time. Combining artificial intelligence and wine, Sippd helps wine lovers find and order wines that match their tastes. With our AI-powered Taste Match capabilities, we’re able to provide you with personalized wine recommendations that continually evolves with your tastes, so you can effortlessly order the perfect bottle every time. Stop wasting your money on bottles you don’t like and instead, simplify and transform your online wine experience with Sippd, the personal sommelier that knows your palate. The Sippd extension is available for install prior to nationwide release on the Chrome Store here. For more information, visit sippd.com.
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