Tasting and Lesson with Stacie Hunt: Mexico’s Valle de Guadalupe

May 31, 2019 by evebushman

Had the pleasure of sitting in on a lecture of the wines of the Valle de Guadalupe with the LA Wine Writers at our favorite spot for a wine paired luncheon, Napa Valley Grille, a few weeks ago. Will share what I learned and tasted below, or you can just skip to the story in photos here.

Some Things We Learned

There are over 200 years of wine history in the area, with the first grapes, table grapes, being planted before the 16^th century. Jesuit priests reactivated winemaking in the Tijuana area in 1791. In the 1800s the Dominicans came in, the Jesuits were out, and planting began north of Ensenada. By the 1900s Russian Molokans fled Russia and they too settled in Baja.

Over the years winemaking has changed due to new technology, growing techniques and water issues. (Underground aquifers are being exhausted due to drought. Drip systems can help control the salinity of the wines.) Most days reach 85 degrees, however the nights are at least 20 degrees lower and breezy. Stacie said that the fog creeps over in the morning and like a cat’s paws.

Some of the red wines being produced, with ABVs between 14-15%, include Cabernet Sauvignon, Zinfandel, Cabernet Franc, Carignan, Grenache, Merlot, Malbec, Syrah, Petit Verdot, Tempranillo, Nebbiolo, Dolcetto, Barbera, Petite Sirah, Pinot Noir, Mision, Sangiovese and other Italian reds.

Whites, with ABVs between 12-13%, include Chardonnay, Chasselas, Chenin Blanc, Macabeo (aka Viura), Muscat Blanc, Palomino, Riesling, Semillon, Sauvignon Blanc, Viognier, Mision Blanco, Albariño and a variety of Italian whites.

There are many notable wineries including Casa de Piedra, Casa Magoni, Paraleo, Mogor Badan, Monte Xanic, L.A. Cetto, Montefiore and more. There are approximately 200 bonded wineries in total.

There is no system presently, for classifications on the labels, however, like California, bottles have to be made of 75% of one singular variety to have that variety’s name on the label. The only other items on a label have to be the producer’s name, region and the alcohol content.

One of Stacie’s mentors is winemaker, educator and a leader in the field, Hugo D’Acosta. He created an educational facility for budding winemakers in El Porvenir, has vineyards in Bordeaux and Pyrenees and partners with Wente in Napa and Milagro in San Diego.

These wines are “not your daddy’s wine” Stacie said, not like the wines of Bordeaux or Italy though they share similar varieties. The terroir makes a difference in the varietal character, which you may see via my tasting notes below.

The Wine and Pairing

This four course wine paired luncheon, one of many I’ve enjoyed with the LA Wine Writers, was outstanding as usual. Below are the courses, the wines (all retail for $35 and under), notes on the wines and the pairings.

Poached Bosc Pear with Burrata and Endive

Cavas Maciel, Venus Rosa of Merlot

100% Merlot Rose

Valle de Guadalupe

Aroma: Pink grapefruit, pear, pale florals, pebbles, flint.

Flavor: Peach, crisp acidity and then palate drying, a slight salinity.

Pairing: Very refreshing on the palate.

Diver Scallop Crudo with Cucumber Brunoises, Blood Orange Reduction

Monte Xanic, Sauvignon Blanc

100% Sauvignon Blanc

Valle de Guadalupe

Aroma: Lemon-lime, fruit cocktail, white peach.

Flavor: Meyer lemon, crisp, clean and low acid.

Pairing: The fruit in the dish and in the wine made for a good pairing.

Seared Cumin Crusted Seabass, Coconut Cauliflower Puree

El Cielo, Chardonnay 2015

100% Chardonnay (oaked)

Valle de Guadalupe

Aroma: Toasted oak, butter, cream, Golden Delicious apple, rich mouthfeel with some salinity.

Flavor: Lemon, oak, hay, balanced fruit and acid.

Second wine: Vinos Lechuza, Chardonnay 2016

100% Chardonnay (stainless steel)

Valle de Guadalupe

Aroma: Unsalted butter, banana, kiwi, pale oak.

Flavor: Golden Delicious apple (again), oak, buttery with a long finish.

Pairing: I preferred the oaked Chardonnay over the stainless with this dish.

Pasta Arrabbiata with Romano Pecorino

Vinos de la Reina, Sangiovese 2015

100% Sangiovese

Valle de San Vicente

Aroma: A slight vegetal aroma blew off in a few minutes, then I got plums, perfumy, char and a dusty quality.

Flavor: Red to dark fruit, pepper, tannic, dry, jammy. (Stacie said the jammy quality comes from the heat in the area.)

Pairing: Most of the writers inhaled this pairing and who am I to argue? But maybe I was just saving myself for the grand finale.

Santa Maria Grilled Tri Tip Chimichurri, Spring Farmer’s Vegetables, Tri Tip Jus.

Vina Cava, Tempranillo 2016

100% Tempranillo

Valle de Guadalupe

Aroma: Earth, dust, blueberry, blackberry – perfume to my nose.

Flavor: Deep, dark and dusty with black fruit, char and oak. Another wine I will look for again.

Pairing: The spice in this dish enhanced the wine perfectly.

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: Stone Edge Farm Estate Vineyards and Winery

January 12, 2019 by Michael Perlis

Let me make this perfectly clear: I have nothing against Cabernet Sauvignon. While our own personal wine journey has taken us primarily down the Zinfandel and Rhone paths, we definitely recognize Cabernet’s place in the pantheon of great wine grapes. Most of our wine trips tend to focus on our favorite varietals, but we have no aversion to expanding those choices. So when our friends gave us a certificate for a tasting at Stone Edge Farm Estate Vineyards & Winery we were happy to do just that.

Stone Edge Farm actually owns three vineyards – Stone Edge, Mount Pisgah and Silver Cloud, which are managed organically by the renowned Phil Coturri.

The Stone Edge Vineyard property at the base of Sonoma Mountain was acquired by Mac and Leslie McQuown in 1995. The property has the distinction of having been owned by Nicholas Carriger, who came to Sonoma from Missouri in 1847. When he planted here, he became the first American to grow wine grapes in Sonoma Valley.

Mac McQuown had his own distinction, not only as a very successful businessman and entrepreneur, but also in the wine industry, having been a founder of both Chalone and Carmenet wineries.

Winemaker Jeff Baker, who was also a partner at Carmenet, joined the McQuowns with his Mount Pisgah Vineyard in the Mayacamas Mountains. Eventually they formed Stone Edge Farm Estate Vineyards & Winery in 2004.

The Silver Cloud Vineyard is in the Moon Mountain District just north of the Mount Pisgah vineyard, up in the Mayacamas Mountains where Sonoma County borders Napa County. The tasting room is on the Silver Cloud property and it is aptly named, being at a high elevation seemingly close to the clouds. It’s a long, winding and narrow road; they recommend you hire a driver. Please don’t go all the way up there without making an appointment first.

Karen and I had plans to head into Napa (more on this in a future article) so we chose that morning to pay Stone Edge Farm a visit.

We parked and were met by Philippe Thibault, Stone Edge Farm’s Director of Hospitality, who gave us a tour of this amazing mountain property and led our tasting.

Stone Edge Farm makes three wines: a Sauvignon Blanc a Bordeaux blend called “Surround” and their flagship Cabernet Sauvignon.

We tasted the 2016 Sauvignon Blanc [actually an 80/20 blend of Sauvignon Blanc and Semillon], two vintages of the Surround blend [2009 and 2014] and the 2013 Cabernet Sauvignon.

My impressions were that these wines are designed to showcase the fruit but to not overpower the palate. Sometimes wines are referred to as “food wines” because they just don’t stand on their own and need food to make them work. That was not the case here. The wines all drank beautifully on their own but the experience was definitely enhanced by the charcuterie that was provided.

The Cabernet Sauvignon in particular made a special impression. I am not one for complicated tasting notes, but I did comment specifically about the mouthfeel of this wine, the way it magically spread across my tongue and then dissipated. I actually said “…like a cloud” before I remembered we were at the Silver Cloud Vineyard.

As I’m sure you’ve noticed, the name is Stone Edge Farm. The entire operation is built around sustainability and includes 16 acres that are organically farmed just west of downtown Sonoma. There is a 30-seat private dining room called Edge where their culinary director pairs the Stone Edge Farm wines with seasonal dishes.

Just to wrap up – Thank you so much Philippe Thibault for being such an engaging host. This is definitely a winery to check out when you are looking for an elevated experience, both in location and in wine. But remember: Make an appointment!

Stone Edge Farm Estate Vineyards & Winery

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

Vintage Eve Circa 8/15: #Hashtag Wine Tasting

October 16, 2018 by evebushman

#TrendingWine came to life as a fun and interactive way to enjoy wine that also gives back to causes in need. Produced by ME Wine in affiliation with David Fulton Winery in Napa Valley.

David Fulton Winery is the oldest continuously owned and operated family vineyard in California. David Fulton was an innovator and pioneer of the wine industry planting his first experimental grapevines in Napa valley in 1858. He also invented the one horse plow which increased yields allowing for a way to monetize in farming launching the industry of wine.

ME Wine is the next generation striving to be the future pioneers and innovators of the new wine industry.

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From the “Me Wine” Facbook page.

Here is where we, well just Eve at the moment, must interrupt. These wines looked interesting so I called in some bigger guns AGAIN to do the tasting with me.

Joining me for “collective tasting notes” are Simon and Shannon Mee (Owners of Newhall Refinery and Egg Plantation), Bruce and Liz Pack (“Chef Liz” has penned a few recipes for our website) and Claudia Sheridan (Owner Small Business Breakthrough, and like myself, a Level 2 Certification from the Wine and Spirits Education Trust).

Napa Valley #SelfieWine

40% Semillon , 20% Sauvignon Blanc, 20% Muscat , 20% Muscadelle

Aroma

Celery, corn, cigarette?

Flavor

Very pleasantly surprised as it was quite opposite from the nose with caramel green apple, dried apricot and oak. 90 Eve pts.

Napa Valley #BestiesWine

Dry Rose of 100% Cabernet Sauvignon

Aroma

Lovely salmon color with aromas of rose petal, freshly cut strawberry and toast.

Flavor

Tart raspberry, strawberry, stems and low acid. 89 Eve pts.

#BestiesWine

Red Blend

Aroma

Pungent plum, milk chocolate, mint, fig.

Flavor

Balanced, low acid, strawberry, plum and raisin. 90 Eve pts.

A note from Eve again. The notes are all me. My pals liked the wine and loved the marketing. Two went home with the bracelets that came wrapped around the bottles and then social networked photos of the fun labels.

http://www.me-wine.com

https://www.facebook.com/pages/ME-Wine/274457332743390?fref=ts

Vintage Eve Circa 9/2014: Summer Wine (and a book) Reviewed

September 4, 2018 by evebushman

I don’t usually get much wine delivered during the summer months, only two French whites slipped through before the temperature veered up into the 90s. I also received a non-fiction book about spirits that peeps might find interesting:

Photo: CBS News

“PROOF” The Science of Booze

In this comprehensive book about all types of spirits by Adam Rogers, readers are taken on a wild ride through historical facts and scientific investigations to examine complicated thoughts on various hypotheses, as well as learn some simple facts. Should appeal to science geeks, research geeks and wine 101ers alike. Here are some teasers that are covered fully in the book:

How yeast and sugar help turn practically anything into booze.

“Well” drinks were traditionally poured from the lower “well” under the bar while the “top shelf” liquors are on the…top shelf.

The “a ha!” moment.

What is peat and how does it affect your Scotch?

What does the term “microbial terroir” mean?

You can make booze from sugar beets.

Sake, that was developed before wine, was originally chewed.

Why copper is used for stills.

How music and movement effects the “Angel’s Share” that can be lost during barrel aging of spirits.

What a Cooper puts into making a barrel.

The placebo effect on drunkenness.

How we taste.

Hangovers.

Read the book to learn more, personally it made me thirsty for these:

2012 Chateau Timberlay Bordeaux

Blend of 60% Sauvignon Blanc and 40% Semillon

13% alcohol

Color – Pale yellow.

Aroma – clean, apricot, lemon, wet stones, pink rose petals…open to your own interpretation.

Taste – Lime, apricot with medium acidity.

2011 Chateau Capelle

Bottle did not give grape varietals. A Google search suggested that it may be a blend of Muscadelle, Sauvignon Blanc and Semillon.

12.5% alcohol

Color – 24k gold.

Aroma – Butter, oak, jasmine and honeysuckle.

Flavor – Grapefruit, banana and oak with a medium acidity.

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 15k 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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa 5/2015: Family Winemakers, is the Hit-Maker Once Again

May 15, 2018 by evebushman

I almost skipped this year’s Family Winemakers uber-large tasting as it was being held in Pomona at the Fairplex, a two-hour round-trip drive. But then I noticed that the organizers had given the press a four hour window to taste (and recover) from about 100 wineries – each serving up two or more of their latest efforts. So…I made the trek. (If you would like to skip the coverage below you can see the story in photos here.)

Tasting Full Line Ups

Ancient Peaks – Served up some lovely wines, my favorite was the Renegade blend of Syrah, Malbec and Petit Verdot and the Oyster Ridge blend of Cabernet Sauvignon, Merlot, Malbec and Petite Sirah.

Carlisle Winery – Eve Wine 101 VP Michael Perlis is a fan so I have to try and get my hands on these wines whenever I can, usually over our staff lunches (thank you Michael). Today I was loving their Steiner Vineyard Gruner Veltliner, “the only Gruner made in Sonoma.” From there both the 2013 Russian River Valley Zinfandels wowed me: one from the Papera Ranch and the other from Montafi Ranch.

Carol Shelton Wines – From the 2011 Sonoma County Karma Zin, Cucamonga Valley (yes, as in Rancho Cucamonga) 2013 Monga Zin, 2013 Rockpile Sonoma County and through to the 2011 Late Harvest Sonoma County…I was in love with these Zins! They also had some fine wines from their secondary label, Wild Thing, and I especially appreciated the flavor of the Rendezvous Rose.

Clos Pepe Estate – I’m a member of the winery, but since my shipments are usually Pinot Noirs I wanted to try the latest Axis Mundi wines made from grapes outside of the estate; the Rose of Mourvedre and blend (Grenache and Syrah). Glad I didn’t miss either, and I will want them in my next shipment.

Dolin Estate – I had to turn down a wine pairing dinner with Elliott Dolin as it was in Westlake Village on a weeknight – a possible three-hour round-trip trek. I wanted to make it up by tasting them at Family Winemakers. Elliott was happy to take me through his line-up and I was especially smitten with the 2012 Malibu Estate Chardonnay and every Pinot Noir, especially the 2012 Rincon Vineyard out of the Arroyo Grande Valley.

Foxen Vineyard – Starting with lovely fruit from a 2013 Chenin Blanc from the Ernesto Wickenden Vineyard, Santa Maria Valley, I also enjoyed the 2013 Chardonnay, Block UU, Bien Nacido Vineyard, Santa Maria Valley; 2013 Pinot Noir, Santa Maria Valley; 2013 Pinot Noir John Sebastiano Vineyard, Sta. Rita Hills.

Frostwatch Vineyard and Winery – Poured and described by wine friend Michael Fraschilla I found myself totally digging every white I tried: the mostly Semillon 2013 Vice Versa, 2013 Chardonnay and their 2012 Ophira Reserve Chardonnay.

Guarachi Family Wines – I doubted that vintner Alex Guarachi would be at the table but I had to look…and was greeted instead by his latest, and very tasty, Pinot Noir: 2013 Sun Chase Vineyard from the Petaluma Gap, Sonoma Coast.

Miner Family Winery – A lovely 2013 Simpson Vineyard California Viognier tickled my fancy and 2010 The Oracle Napa Valley Bordeaux blend put me over the edge. Tasty stuff.

Pride Mountain Vineyards – A delicious 2013 Napa Valley Chardonnay was followed by a 2012 Merlot and 2012 Cabernet Sauvignon, both with grapes from Napa and Sonoma Counties.

Rocca Family – Yes! I was so happy to find a new favorite Napa winery that I visited last October and even happier to discover they had new releases for me to try today! There were two Cabernet Sauvignons that were delish, but a Merlot stole the show. For some reason it make me think that even a non-Merlot fan would like it; it was ready to drink now and had very nice fruit and spice. Best Merlot at the event, IMO.

Round Pond Estate – I had visited Round Pond’s Napa tasting room in April of 2012 and at the time I was fond of the whites, today I was into the Cabernet Sauvignons. The first was a Rutherford estate and the second, a Kith and Kin, which is made from Rutherford and “neighboring appellations.”

Swanson Vineyards – Though I was hoping winemaker Chris Phelps would be there as we dined together years ago, I was equally thrilled to say hello again to his director of national sales, Shelly Eichner. I love their wines, especially the latest Alexis Cabernet Sauvignon.

Tablas Creek Vineyard – Can you ever have too many Rhônes? Never! They wowed me with every white Rhône blend, red Rhône blends and single varietals. Their 2014 Vermentino and 2012 Mourvedre were stellar.

About

Family Winemakers of California is an “organization that reflects the small producer’s point of view.” With nearly 5,300 licensed wineries in California someone needs to consistently speak for small, family wineries in the fight for more access to markets, protecting individual freedom from government over-regulation, and fostering aspirations to make the best wine. Our beginnings are humble. Family Winemakers was founded in 1990 after the wine market order extension was voted down in a true grassroots campaign. Industry growth and public policy on a myriad of issues begged for input from small producers. One man, one vote is the bedrock principle behind Family Winemakers that guides our views on legislation, regulation, litigation and business practices. We’ve spent 24 years and counting working to loosen up the post-Prohibition restrictions in California law and broaden access to domestic markets.

A list of the Pomona Participating Wineries can be downloaded here.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa 2/2015: Union des Grands Crus Bordeaux Tasting 2012 Vintage

April 17, 2018 by evebushman

Luckily for everyone at the Union des Grands Crus Bordeaux tasting of the 2012 vintage there already was a buzz going. It may have accounted for the long winding line, that moved really fast once the doors to the venue, the Museum of Flying at Santa Monica Airport, were thrown open.

Chad the Wino!

Guests also knew they would, “Meet the world’s greatest winemakers and Chateau owners, be among the first to taste over 100 wines from the excellent new 2012 vintage (and be tasting in) the single largest private Bordeaux wine tasting in Los Angeles” according to our hosts, Wally’s Wine and Spirits.

We were to have “An opportunity to taste the 2012 vintage from top producers from Margaux, St Julien, Pauillac, St Estèphe, Listrac, Moulis, Médoc, Haut-Médoc, Graves, Pessac-Léognan, Saint-Emilion, Pomerol, Sauternes and Barsac (and) all proceeds benefitting Food on Foot.”

For me I had seen this quote from wine writer and judge Wilfred Wong that got me revved up, “One of the great tastings for anyone who really wants to understand wine is the UGC Bordeaux Event. This year the organization was presenting the 2012 Bordeaux. As I tasted through 91 wines, my palate reinforced the notion that this a good, pretty solid vintage…Overall the classifieds made very good wines. Pomerol seemed to be the best, St. Emilion was pretty good. Margaux and Pessac quite good and the northern Medoc, a shade lighter…I look forward to enjoying many of these wines over the next 6-15 years. The classifieds are amongst the most solid wine producers in the world.”

“Chad the Wino” whose real name is still unknown to me but had garnered followers by the thousands on Facebook before deserting us, said, “UGCB R-O-C-K-E-D! 75 tastes, 1 dump, no spits.”

Once there I noted several wines in the Blanc category that proved to cleanse my palate with their round fruit flavors and acidity. Most of these were made from Semillon and Sauvignon Blanc, some also had Sauvignon Gris and Muscadelle.

The Rouge category was, as is the usual case for red Bordeaux, predominantly Cabernet Sauvignon and Merlot, some also with smaller percentages of Cabernet Franc, Carmenere, and Petit Verdot.

Our sweet Sauternes were from Semillon and Sauvignon Blanc, some added in Muscadelle.

In general, I found the 2012s palatable now as well as age worthy; with great balance, fruit and spice, in that order. Of my three-page tasting sheet I made several notes, but mostly just to note which I’d tasted, which I liked and which I wanted to buy. See the list below, if it’s in bold it’s one I hope to have more of! (And I certainly didn’t try everything, so use this only as a short guide.)

Facebook album link: https://www.facebook.com/media/set/?set=a.10204862697154639.1073741896.1455706632&type=1&l=77a21067f1

About The Union des Grands Crus de Bordeaux (aka UGC)

In Bordeaux, man has learnt to extract the very essence of an exceptional terroir and an exceptional climate. Moving beyond this mastery – born of a constant concern to improve the quality of their wines – the chateaux owners experienced very early the desire to share their passion with wine lovers the world over.

It was this desire to bring to the attention of the world the best of Gironde’s production that lay at the heart, in the 1970s, of a totally innovative approach to communication.

At that time, the initiatives that the viticulturists attempted abroad were the act of rare official bodies that brought together vintages drawn from the same geographical origin: in many cases the A.O.C. (Read more here)

The Wine List

Château d’ Armailhac
Château Beaumont
Château Beauregard
Château Beau-Séjour Bécot
Château Beychevelle
Château Le Bon Pasteur
Château Bouscaut
Château Branaire-Ducru
Château La Cabanne
Château de Camensac
Château Canon-La-Gaffelière
Château Cantemerle
Château Les Carmes Haut-Brion
Château de Chantegrive
Château Chasse-Spleen
Domaine de Chevalier
Château Citran
Château Clarke
Château Clerc Milon
Château Climens
Château Clinet
Château Coufran
Château La Couspaude
Château Coutet
Château Croizet-Bages
Château Doisy Daëne
Château La Dominique
Château de Fieuzal (Blanc)

Château Fourcas Hosten
Clos Fourtet
Château Franc Mayne
Château La Gaffelière
Château Gazin
Château Giscours
Château Gloria
Château Grand-Puy Ducasse
Château Grand-Puy-Lacoste
Château Gruaud Larose
Château Haut-Bailly
Château Kirwan
Château Labégorce
Château Lafaurie-Peyraguey
Château Lagrange
Château La Lagune

Château La Tour Blanche

Château La Tour Figeac

Château Langoa Barton
Château Larrivet Haut-Brion (Blanc and Rouge)
Château Lascombes
Château Latour-Martillac (Blanc and Rouge)
Château Léoville Barton
Château Léoville Poyferré
Château La Louvière (Blanc and Rouge)
Château Lynch-Bages
Château Lynch-Moussas
Château Malartic-Lagravière
Château Malescot Saint-Exupéry
Château Marquis de Terme

Château Ormes De Pez
Château Pape Clément (Blanc and Rouge)
Château de Pez
Château Phélan Ségur
Château Pichon-Longueville
Château Pichon Longueville Comtesse de Lalande
Château La Pointe
Château Poujeaux
Château Prieuré-Lichine
Château Rauzan-Gassies
Château de Rayne Vigneau
Château Saint-Pierre
Château Siran
Château Smith Haut Lafitte
Château Talbot
Château du Tertre
Château La Tour Blanche
Château La Tour Carnet
Château La Tour de By
Château La Tour Figeac
Château Troplong Mondot
Château Trottevieille
Château Villemaurine

Clos Fourtet

Château Ormes De Pez
Château Pape Clément
Château de Pez
Château Phélan Ségur
Château Pichon-Longueville
Château Pichon Longueville Comtesse de Lalande
Château La Pointe
Château Poujeaux
Château Prieuré-Lichine
Château Rauzan-Gassies
Château de Rayne Vigneau
Château Saint-Pierre
Château Siran
Château Smith Haut Lafitte
Château Talbot
Château du Tertre
Château La Tour Blanche
Château La Tour Carnet
Château La Tour de By
Château La Tour Figeac
Château Troplong Mondot
Château Trottevieille
Château Villemaurine

Vintage Eve Circa 7/2014: A Masterclass on The Wines of South Africa

December 26, 2017 by evebushman

Sure, I don’t mind driving down to the Luxe Rodeo Drive Hotel on Rodeo Drive in Beverly Hills (with the hoards of summer tourists) and then up to the penthouse suite to learn about and taste South African wines. I knew it would be worth it, and more. This was the info that came with rsvp:

Hi Eve,

We’d be glad to have you. The masterclass will include 12 top South African wines representing a range of varietals, styles, and regions; I’ll be covering history, trends, terroir – all the stuff a sommelier needs to get a good grasp of South African wine today. I hope you can make it.

Jim Clarke

Marketing Manager, WOSA US

Wines of South Africa Masterclass

With no money coming from the government, the WOSA (Wines of South Africa) groups represents all of South African wines, and representative Jim Clarke covers all of the U.S.

Clarke explained that the Western Cape is the grape growing region, and is fairly compact. The first harvest was in 1659 with grapes brought in by the Dutch. White wines was known to combat scurvy as citrus fruits did, so the Dutch wanted the white wines for their ships. The French Huguenots arrived in 1688.

KWV was founded in 1918, starting as a cooperative not the distributorship they are today; and most wines were offered in the $10 range. (From Wikipedia, “The name “Koöperatieve Wijnbouwers Vereniging van Suid-Afrika” is Afrikaans for “Co-operative Winemakers’ Society of South Africa”)

With Nelson Mandela’s release from prison in 1990, by 1994 the country held their first elections, and could start exporting wine again as the sanctions were dropped. And Clarke said that a “bump in quality” occurred before 2000. Wines are being made in the old world character, and winemakers are now very big on blending.

The sustainability seal (Sustainable Wine South Africa) is being used by 93% of their producers. Any seal found on a wine or estate brandy “has been certified by the Wine and Spirit Board” and “is a guarantee of origin, vintage, and variety as stated on the label.”

Sauvignon Blanc is the second most planted white wine grape varietal and Chenin Blanc is still the first. Pinotage is not as common as people think, with only about 6% of the plantings. Pinotage is a unique varietal to South Africa. It is a cross of Pinot Noir and Cinsault – Cinsault is also referred to as Hermitage, hence the name. The first Pinotage was in 1959 and has proven to be disease resistant and offers a high yield.

From the WOSA, “When the term ‘Wine of Origin’ or the abbreviation ‘W.O.’ together with the name of a production area, such as Stellenbosch, Durbanville or Robertson appears on a label, it confirms that 100% of the grapes from which the wine was made come from that specific area.”

They have a wine school and viticulture school in South Africa; as well as fair-trade and black-owned wineries, and black winemakers due to scholarships now being offered. Clarke said there are lots of efforts being put into those areas now.

Of final note, good wines are available in the $30 to $50 range. The retail prices of the wines we tasted are below.

Tasting

Aromas and flavors separated by “;”

Klein Constantia Perdeblokke Sauvignon Blanc 2012

Fresh crisp and cool, white peach, golden delicious apples, lemon zest; lemon, grapefruit, acidic, long finish. Need shellfish, thinking icy cold shrimp cocktail. (Costantia region.) $24

Downes Family Sanctuary Peak Sauvignon Blanc 2012, some Semillon.

Juicy, herbaceous and floral, peach, apricot, steely; good mouthfeel, acid mid-palate, lemon-lime, softly balanced. (Elgin region.) $20

Simonsig Chenin Blanc 2013

Honeydew melon, cantaloupe, a tiny hint of white pepper, wet pebbles; Nice mouthfeel, sliced apples, acidic, tingly and pleasant. (Stellenbosch region.) $10

Botanica Chenin Blanc 2011

Jasmine, anise, orange peel, stemmy; licorice, lemony, sharp and tangy, quite pleasant. (W.O. Citrusdal region.) $20

De Westhof Lesca Chardonnay 2013

Lemon-lime, butter, fresh, hint of suede; lemonade, grassy, acidic. (W.O. Robertson) $22

Sadie Family Skerpioen 2012

Tropical fruit cocktail, sweat, anise; Lime, peach, concrete, acidic finish. (W.O. Swartland region, Chenin Blanc, Palomino.) $55

Painted Wolf Guillermo Pinotage 2010

Leather, sautéed mushrooms, black plum, mint, dark chocolate, rich soil; Dry, dark dusty fruit, green peppercorn, lingering black licorice. (W.O. Swartland region) $18

Jardin Cabernet Sauvignon 2009

Blueberry, blackberry, black pepper, milk to dark chocolate, dried wood; Black cherry, spice and pepper in good balance, nice finish, well done. (W.O. Stellenbosch) $20

Vilafonte Series C 2011

Plum, pluot, mint, bark; dusty black fruit, smoke, cigar. (W.O. Paarl. Cabernet Sauvignon blend.) $60

Mullineux Syrah 2012

Stewed dark fruit, Mexican chocolate, cinnamon, white pepper; dark dry and tannic, pungent, long finish. (W.O. Swartland) $30

Keermont, 100 Syrah, 2011

Blue to black fruit, smooth, pepper blend; Great spice, juicy dark fruits, smoke. Well done. (W.O. Stellenbosch) $45 approximately.

Klein, 100% Muscat, 2008, late harvest, no botrytis.

“Natural Sweet Wine.” Honeysuckle, rose petals, pear liqueur, gentle, compelling; lovely viscosity, honey and acid play off each other. (W.O. Constantia)

$65.

Vintage Eve Circa 1/14: High Desert Cellars Tasting with Chavez Cellars

August 22, 2017 by evebushman

After I tasted wines from the California High Desert AVA with Wine of the Month Club’s president Paul Kalemkiarian via YouTube, I got an email a few weeks later from another winery in the high desert, High Desert Cellars Chavez Vineyards. They wanted me to taste their award winning wines (see “From the Winery” below) and write up some tasting notes for you, our Dear Wine Friends.

Not one to turn down a bottle, err, I mean an opportunity to try a new bottle of wine, I readily agreed to the tasting. (If you want to try them they have a tasting room open to the public Thursday through Sunday from 11:00 a.m. to 6 p.m.: 3045 90^th Street West, Rosamond, CA, 93560, 661-256-6203.)

Tasting

2010 Tempranillo, 13.9% alcohol

Stewed mushroom, green bell peppers cooking in fajita seasonings, black pepper, leather, blackberry; lovely dark peppery fruit, juicy blackberry, black pepper again, good tannins. Pair with grilled steak or any meat-based dish in my humble opinion. Drink now.

2010 Zinfandel, 13.9% alcohol

Floral rose petals, plum, dark chocolate, leaves, wet earth and leather; red fruit, tannic, black pepper, smoke, bark. I could steadily sip this wine alone – and I did – or enjoy with food. Drink now or up to 5 years of down time. I liked the alcohol content and didn’t get any of the heat accompanied with high alcohol percentages. With that said, for a Zinfandel, it was fairly easy drinking with only a mild amount of pepper and spice.

2010 California Syrah, 15.6% alcohol

The color of seedless blackberry jam; dark fruit, plum, plump raisins, tobacco, milk chocolate, leather, mint; dried black fruits, juicy yet palate-drying on the finish, smoke, and firm tannins. Very pleasant, may be strong without food for some but not for me. Drink now or up to 5 to 7 years of down time. (Note from my Contributing Editor Michael Perlis: High Desert Cellars’ Syrah is from the same vineyard that was used for Golden Star’s.)

From the Winery

Three of our wines have won medals from the 2014 San Francisco Chronicle Wine Competition! Our 2010 Syrah won GOLD. Our 2010 Merlot won SILVER. And our Zinfandel won BRONZE. We are thrilled to receive this honor!

The 2014 SFCWC had a record number of 5,825 entries from over 1,500 wineries from 25 states in America – the largest competition of wines in America. The Public Tasting Event will be held at the Fort Mason Center in San Francisco on Saturday, February 15, beginning at 1:30PM, and we are making plans to attend and pour our wonderful wines.

Efren Chavez is the proud owner of High Desert Cellars – Chavez Vineyards and he has been in the grape growing business since 1978, starting in Sonoma County in the Russian River Appellation, Alexander Valley. In 1999 Efren started Chavez Vineyards on 20 acres located in east Palmdale, in the Antelope Valley of the California High Desert. Producing wine from grapes of uncompromised quality, including red varietals of Cabernet Sauvignon, Petit Verdot, Syrah, Merlot, Zinfandel, Tempranillo, Malbec, Barbera, Alicante Bouchet, and white varietals of Chardonnay, Semillon, Viognier, Muscato, as well as rose wines of Merlot and Syrah. The first bottles of wine under the Chavez Cellars label were bottled in 2009.

Efren’s ambition of opening a tasting room for his wines became reality in June 2011 – High Desert Cellars Winery and Tasting Room held its grand opening. The beautiful tasting room offers fines wines for tasting, as well as beer, soda, water, snacks and unique gifts. Our wines can also be enjoyed in the outdoor garden area, along with a picnic lunch if desired.

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.

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 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”