New-To-Me: Tasting Ron Rubin Winery Pinot and Chardonnay

June 11, 2021 by evebushman

Another winery from Sonoma for me to try for the first time! This time it was a Ron Rubin Pinot Noir and an unoaked Chardonnay. The wines promised, “affordable, accessible, all-round ‘beautiful experiences’”. I invited a Pinot-lover over to try the former with me just to get her thoughts as well. Our collective tasting notes are below, and below that is a wealth of information from the two technical sheets from the winery itself.

Ron Rubin Winery Russian River Valley Pinot Noir 2018 / SRP $25

Our tasting notes: My Pinot-loving pal thought the wine was fruit-forward, maybe finished in a neutral oak, had some white pepper and low acidity. She enjoyed the wine and would purchase it. For me I found stewed fruit, dried cherry, raspberry, brambles, balanced and a nice long finish. We enjoyed the wine with cheese, charcuterie, almonds and toasted French bread.

Technical sheet

TASTING NOTES: Bright cherry, cranberry, and raspberry aromas with hints of dill, fennel, and spice. The bouquet is rounded out with sweet vanilla and berry flavors, with a balanced and elegant finish. This very approachable wine offers mouth-filling, yet soft, tannins. Ripe fruit flavors are complemented by bright acidity and a gentle oak mid-palate. This complex and fruit- driven Pinot Noir pairs beautifully with fig and goat cheese crostini, roasted duck, and rotisserie chicken.

VINTAGE: It was another remarkable vintage for Russian River Valley Pinot Noir. A fairly dry winter gave way to a wet early spring, delaying budbreak in the vineyards but providing ample moisture for our 2018 crop. Consistent and mild conditions during bloom and throughout the early growing season, along with a cooler than normal August, led to slow ripening and a later harvest. This long hang-time allowed for full flavor development.

TERROIR: Our Ron Rubin Pinot Noir expresses the character of Russian River Valley terroir, while reflecting the versatility of the region. Russian River Valley’s morning fog, and cool coastal breezes from the Pacific Ocean, create ideal growing conditions for Pinot Noir. This allows for a 15-20% longer hang-time than that of neighboring areas, allowing our Pinot Noir to retain bright acidity and develop full-flavor maturity.

WINEMAKING: Our 2018 Pinot Noir was hand-picked, sorted, destemmed and put into open top fermenters, and was cold-soaked for 5-days. It was then fermented, pressed, and stored in French Oak barrels. In addition to growing these grapes on our Estate, we acquired fruit from a few local, family vineyards.

FERMENTATION/AGING: Open top stainless steel tank. Aged in 100% French Oak barrels, 20% new, for 10 months.

Ron Rubin Winery Pam’s UN-Oaked California Chardonnay 2020 / SRP $14

My tasting notes: Pale yellow in natural sunlight, followed by aromas white peach, lemon-lime, honeydew melon and cream. Going in for a taste my husband immediately remarked, as he beat me in having that first taste, “It’s good!” Examining the flavors I found a full mouthfeel of yummy fresh and homemade fruit cocktail, lemon bars, bruised yellow apple, a mild but bracing acidity and medium finish. Definitely a steal for $14!

Technical sheet

TASTING NOTES: This lovely UN-Oaked Chardonnay is perfect for all gatherings. It’s refreshingly fruity and light-bodied, with a beautifully transparent, pale yellow color. It has showy fruit aromas of Asian pear and Golden Delicious apple; and, ripe citrus, like key lime and tangerine. With a touch of sweet, this wine is just bursting with lingering flavors of juicy, ripe poached pears. Yet, it is fresh and crisp.

VINTAGE: It was another notable vintage for UN-Oaked Chardonnay! Lighter than usual spring rain caused low soil moistures providing for an earlier than normal bud break in the vineyards. These mild conditions throughout the early growing season and heat spikes in late Summer also led to an earlier harvest by about a week. However, these coupled conditions allowed for remarkable flavor development all while still retaining plenty of bright acidity. Harvested by mid-September, and fermented only in stainless steel tanks, we have crafted a crisp, delicious wine that is very approachable and food friendly.

TERROIR: We source our grapes for our UN-Oaked Chardonnay from family owned vineyards in Clarksburg and Lodi. These regions are well known for their sustainable ethics and Mediterranean climates. Like southern France, these regions can bring out a beautiful ripeness in the grapes, while maintaining fresh acidity.

WINEMAKING: These UN-Oaked Chardonnay grapes were pressed into stainless steel fermentation tanks. Next, they were cold fermented to retain freshness and aromatic intensity.

FERMENTATION/AGING: 100% stainless steel tanks

From the Winery

For Ron Rubin, his namesake winery and vineyard in the Green Valley subzone of Sonoma’s Russian River Valley is a dream come true, acquired 40 years after Ron wrapped up his studies at UC Davis. A vintner and self-styled “beverage guy,” Ron’s intent is to make affordable, accessible, all-round “beautiful experiences” (a favorite expression), i.e. Sonoma wines to be consumed and enjoyed. The prospect of making high-priced, super-limited-production, hard-to-find wines is not what makes Rubin tick. For the rest of us, that translates into beautiful wines you can feel good about buying: The Ron Rubin Winery is SIP-certified (Sustainability in Practice — the gold standard for sustainable vineyard, winery and wine certification), and Certified Sustainable by the California Sustainable Winegrowing Alliance.

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.

Remembering James Alexander Clendenen

May 30, 2021 by evebushman

SANTA MARIA, Calif., /PRNewswire/ — The wine world has lost an icon. James Alexander Clendenen of Au Bon Climat Winery in Santa Maria, CA passed away Sunday, May 16th in his sleep. He was 68. A visionary, Jim was instrumental in putting the Santa Barbara region on the map by cultivating an international reputation for fine Chardonnay and Pinot Noir since 1982. His absence is keenly felt, but his legacy will continue.

Jim Clendenen, guiding light for the Santa Barbara County wine region. Photo by Kirk Irwin

Jim Clendenen, the “Mind Behind” as was his official title, was one of the lions of the wine industry, recognized worldwide for his classically styled wines of balance, restraint, and longevity. This was countered by his larger than life personality. He was outspoken, articulate, humorous and unfiltered in his beliefs. Jim was both enthusiastic ambassador and guiding light for the Santa Barbara County wine region. He was essential in elevating Burgundian varietals on the Central Coast and continued to be a driving force throughout his life. Among his accolades, Jim has been named Winemaker of the Year by the Los Angeles Times and Food & Wine Magazine; one of the Fifty Most Influential Winemakers by Wine & Spirits Magazine; one of the Fifty World Wide Creators of Modern Classic Wine by Oz Clark, Winemaker of the World by leading German Magazine Wein Gourmet; deemed One of the Best Wineries in the World by Robert Parker; and inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”

A man of great generosity, Jim was a key figure at many wine auctions, from Emeril Lagasse’s Carnivale du Vin and the Atlanta High Museum Wine Auction to Direct Relief’s biennial auction, with his sizeable donations always one of the top grossing items. He was also generous with his time mentoring budding winemakers, sharing the spotlight and acknowledging fellow colleagues, and when in need, always there with a helping hand. An avid cook, Jim’s lunches at the winery that he prepared every day for the crew were legendary with celebrated guests from around the globe often in attendance. Amazing wine, food and discussion was a daily event, and that is how Jim lived his life – to the fullest.

Jim’s other passion was his children. He treasured his time with Isabelle (26) and Knox (21), and enjoyed taking them on great adventures all over the world. Isabelle states, “My father was a very generous, bright, and candid man. Beyond wine, his contributions to the culinary world were tremendous. He was an icon to many, but most importantly, he was a very caring father. He made sure my brother and I wanted for nothing. His loss effects so many, but his impact will never be lost to any of us. It means a lot to me that he was celebrated and loved by so many.”

Jim is also survived sister Pat Matela and her husband Frank Matela, niece Marisa Matela who is assistant winemaker at Au Bon Climat, sister Marsha Clendenen, and nephew Patrick Clendenen.

In lieu of flowers, please send donations to Direct Relief: https://secure.directrelief.org/8FF475FC&2924_donation=form1

BLADNOCH DISTILLERY LAUNCHES BICENTENNIAL RELEASE IN THE US MARKET

April 14, 2021 by evebushman

BLADNOCH, SCOTLAND sing – In celebration of its 200 year anniversary in 2017, one of Scotland’s oldest Whisky distilleries from the Lowlands region bottled 200 limited edition bottles making its way to the US market for the first time this Spring. Crafted from two barrels of 29 year old Bladnoch Single Malt, it is the rarest Whisky ever released by the historic distillery. Distilled in 1988, matured in Oloroso Sherry casks and finished in ex Moscatel casks, the Bicentennial edition imparts notes of sweet vanilla and ginger, with soft sherry flavours, dark chocolate, and balanced with sweet oak and a hint of ground black pepper. Each bottle is personally numbered and presented in gold plated bottles at 41.2% ABV.

Due to the recent change in regulations that allow for 700ml imports into the country, Bladnoch is now able to share the special release with the United States, one of the most important Scotch markets in the world.

On the exclusive release in the US, “We at Bladnoch are delighted to bring our rarest and oldest expression, The Bicentennial, to US shores. This incredibly exclusive Moscatel finished expression from 1988, will finally be available to the many US-based Bladnoch enthusiasts and collectors, in limited quantities this Spring. This has been made possible by the welcome changes to spirit container sizes, allowing the import of 700ml bottles into the US market,” shares owner David Prior, who acquired the distillery in 2015 and has since revived Bladnoch Distillery.

For more information, please visit: https://us.bladnoch.com/products/bladnoch-29-year-old-bicentennial-release

MSRP

$7,550

About Bladnoch Distillery

Bladnoch Distillery was established in 1817, making it the oldest working Scotch Whisky distillery in the Lowlands. As the southernmost distillery in Scotland, it is commonly referred to as the ‘Queen of the Lowlands.’ Hand crafted using only the finest local ingredients such as the pristine water from the River Bladnoch that flows alongside the distillery and Scottish barley to create a rich, flavourful whisky that is best savoured. Bladnoch Single Malts are non-chill filtered to ensure the truest flavours shine through.

This legacy brand has been revived by Master Distiller Dr. Nick Savage, formerly at The Macallan, and owner David Prior, a whisky connoisseur who is the first Australian businessman to own a Scotch Whisky distillery. Bladnoch is truly passionate about the preservation of the environment and the local community’s generational involvement in the iconic distillery.

Introducing Corvezzo: New from Italy Organically Grown, Vegan Wines from the Veneto

April 12, 2021 by evebushman

MIAMI (PRWEB) – Corvezzo makes its U.S. debut with three wines: a Pinot Grigio 2019 delle Venezie DOC, a Prosecco DOC Treviso Extra Dry, and a Prosecco DOC Rosé Extra Dry Millesimato. Available nationwide, all three are line-priced, with an SRP of $13.00.

Corvezzo family photo from Social Vignerons website.

“Giovanni Corvezzo and his family farm 380 acres – large enough to be a reliable supplier, small enough for that hands-on, quality touch. This is in keeping with our philosophy at Origins Organic, which is to deliver excellent quality organically grown wines at an affordable price.” — Labid Ameri, Co-owner, Origins Organic Imports

Founded in 1960 and based in the village of Cessalto near Treviso, Corvezzo was awarded organic certification in 2017. Transition to 100% organically farmed vineyards began under third-generation owner/winemaker Giovanni Corvezzo, soon after he took over at the helm in 2009. According to Corvezzo, who describes his winery’s signature style as fresh and bright, organic farming ultimately results in thicker grape skins, leading to heightened aromas, greater balance, and superior quality wines.

Corvezzo Pinot Grigio 2019 delle Venezie DOC balances peach and tropical notes with a persistent minerality. The wine’s appealing roundness is due to the 5% aged in oak.

Corvezzo Prosecco DOC Treviso Extra Dry: Pear, green apple and acacia flowers distinguish this well-knit blend of 85% Glera, with 10% Chardonnay added for structure and 5% Pinot Bianco for greater elegance and aroma.

Corvezzo Prosecco DOC Rosé Extra Dry Millesimato: An exciting addition to this new category. Pinot Nero at 15% (the legal maximum) added to the Glera base gives the wine an intense flavor of wild strawberries and small red berries. Fresh and strong on the attack, flavors of acacia flowers and citrus linger in the long finish. To maintain freshness, the wine stays in tank only 60 days.

CORVEZZO PINOT GRIGIO 2019 DELLE VENEZIE DOC
CORVEZZO PROSECCO DOC TREVISO EXTRA DRY
CORVEZZO PROSECCO DOC ROSÉ EXTRA DRY MILLESIMATO
SRP $13 / Imported by Origins Organic Imports, Miami, FL

Origins Organic Imports is headed up by husband-and-wife team Labid Ameri and Anne Bousquet, owners of Domaine Bousquet, Argentina’s leading purveyor of organically grown wines. The Miami-based importer is dedicated to sourcing organically farmed wines from producers that share Ameri and Bousquet’s commitment to quality, conscience, and value. http://www.originsorganicimports.com

My Fave Spirits: A Part Two on The Year When Drinking Spirits Became Everyone’s Favorite Pastime

February 19, 2021 by evebushman

The article I did on the wines I had in 2020 was a lot longer read than this will be, but since I do divide my time between reviewing both I wanted to share some of the spirits, and some of the cocktails, I enjoyed last year.

Single Spirits

NEFT Vodka is made from pure Austrian spring water, is a San Francisco World Spirits Competition winner for BEST VODKA, and has been awarded many GOLD and DOUBLE GOLD medals from other competitions! Tasting: Aroma from two inches away and swirling: reminded me of a very fine sake, like a daiginjo where the sake rice has been milled down to 50%. With a gentle sweetness, as well as a creaminess, and some slightly buttery and even nutty notes. Flavor: Smooth, burn on the mid palate only and not immediate. Still reminding me of a fine cold sake but of course, this is definitely a smooth and creamy vodka. The mouthfeel makes me want to sip alone, not masked by ingredients in a cocktail or even with ice. If I hold on the palate, the way whisky master blender Richard Patterson instructs for tasting single malt scotch, the mouthfeel only becomes rounder and more balanced.

Gonzalez Byass Familia de Vino and The Dalmore: In three small wine tasting glasses we sampled the Alfonso, Apostoles and Matusalem sherries. Almost immediately we noted similar aromas and flavors found in The Dalmore definitely came from these three different sherry casks that they had aged in. Quite remarkable. Also of note, even though the three sherries grew sweeter on the nose as we tasted through them, that didn’t transfer to high sugar in the mouth… The Dalmore 12 yo was an entire bowl of fancy roasted and slightly salted nuts, vanilla bean and a hint of banana. The 15 yo, my favorite of the three, had a sweeter nose; rounder, more fruit, creamy, with a little toasted almond and pineapple. And the 18 yo, following a trend, had the sweetest nose, with lots of toasted oak and more spice. Simply outstanding.

Enjoyed a virtual tasting and happy hour via Zoom with the founder of Empress 1908 Gin, Peter Hunt, complete with a bottle of their gin, fancy bar tools, unique recipe cards and a list of ingredients I would need to make “seasonal focused cocktails…” I was already a fan of the gin, now even more so!

House of Suntory and their distilleries, blended and single malts, different oaks for aging, rare and some discontinued = amazing tasting and lesson! It was the Yamazaki 18 that stole Eddie’s heart, and wallet if we could ever find it! While I was completely content with the Hibiki Harmony blend that benefitted from five different types of oak barrels. Lots that we learned thanks to the Suntory Brand Ambassador Jonathan Armstrong and the Southern California Whiskey Club.

El Sativo, the 2020 Tequila of the Year at the San Francisco World Spirits Competition, launched last summer. 100% Blue Agave – Single Estate – 100% USDA Organic – 100% NON-GMO – Certified OK Kosher… And this is what I thought: Notes of vanilla bean, heavy sweet cream and toasted popcorn kernel – with no burn whatsoever – on the nose. The taste was smooth yet peppery – so interesting – and flavors reminiscent of buttered popcorn, and that same cream, ending with a spicy finish. Really liked having it both smooth and spicy! Then tried it with a little bit of squeezed lemon and it was like a lo-cal Margarita. This is not a tequila to shoot!

Had a great time sampling Country Smooth whiskey with a bunch of Women Who Whiskey LA members as well as Country Smooth founder, Lori Carcich, and two members of her team, Kyle Cammon and Scott Touchton. The approximately $25 whiskey – find at Total Wine all over Cali – was both spicy and sweet and didn’t get washed down in the cocktails we made with it.

Cocktails

Gin Martini: 2-3 ounces of the highly aromatic and flavorful Monkey 47, 1/2 ounce of Lillet Blanc (a white Bordeaux wine with quinine and other botanicals), shaken or stirred, then drained into a chilled Martini glass, with orange peel on rim and as garnish.

Sazerac: Build in a shaker with ice: 2 ounces rye whiskey (husband prefers Bulleit), 3 dashes bitters, 1 teaspoon simple syrup, stir or shake. Grab an iced Coupe glass from your freezer (we keep a couple of Coupe and Martini glasses there), and pour about a tablespoon of Absinthe in to coat the empty glass. We like that flavor so I tend to make sure the entire inside of the Coupe is coated, then discard the Absinthe. Pour your cocktail into the coupe, garnish with one Luxardo cherry.

My Grand Negroni: When there’s only time for one, make it big! With 1.5 to 2 ounces gin (as opposed to only 1 ounce) to 1 ounce sweet vermouth and 1 ounce Campari, shaken over ice, poured into an iced Martini or Coupe glass and garnished with orange peel.

Gin and Tonic: Use Empress 1908 Gin that changes to a lighter purple/pink hue when you add tonic, and constructed the way we had G and Ts all over Spain: In a large round wine glass (aka a Pinot glass) 1/2 filled with ice, add 2 ounces gin, 4-6 ounces of tonic, garnish with lime or orange peel.

The go-to Martini: I’ve been making this one for my husband for years. Build in a martini shaker filled with ice: 2-3 ounces Ketel One Vodka, 1/2 ounce Domaine De Canton Ginger Liqueur (think candied ginger), shake like mad, pour into a chilled Martini or Coupe glass, use lemon peel on rim and garnish.

Whiskey Sour: In a martini shaker without any ice build 2 ounces your choice of whisky – I used Dewars 12 YO scotch whisky as I had taken a class on them years ago and loved all of the single malts that go into the blend. You can use single malt or Bourbon If that’s your preference. Then add 3/4 ounces of freshly squeezed lemon juice (not from a bottle), 1/2 ounce simple syrup, 3 generous dashes of Angostura bitters and 1 egg white. Shake for 7-10 seconds, then add a few ice cubes just to cool off your drink and shake again for an additional 7-10 seconds. Strain (super important as no one wants a glob of egg white in their glass) into a chilled coupe or serve on the rocks, add a Luxardo cherry for garnish.

My Blue Martini: In a martini shaker over ice build 2 parts Empress 1908 Gin, 1/4 to 1/2 creme de violette, shake like mad, pour into a chilled coupe or martini glass, garnish with orange peel and feel very refreshed!

The Queen Bee: With Empress 1908 Gin, lemon juice, honey syrup, apricot jam and grated cinnamon! I also tried my hand at the Cranberry 75, also with Empress 1908 Gin, lemon juice, cranberry juice, simple syrup and Prosecco on top! (Google Empress for the measurements.)

Amaro Spritz: You only need three ounces of soda, two ounces of Amaro and a little squeeze of lemon or orange! Build in a tall Collins glass, stir, add ice and enjoy as an aperitif before dinner like we did or as a digestif afterwards!

Gin Old Fashioned: Build in a shaker two ounces your choice of gin, 2 dashes bitters (which gives it some color), about 1/2 teaspoon of simple syrup based on your own preference (if you muddle a sugar cube that’s about one teaspoon) and garnish with orange peel. Shake or stir, pour into an iced coupe or rocks glass.

Whiskey Buck: over cracked ice in a copper mug add two ounces rye whisky, juice of 1/2 lemon, and then fill as far as you like with ginger beer and give it a stir. It has a LOT more flavor that the traditional Moscow Mule made with vodka, and that same kick from the ginger and tart from the lemon. Trust me, in times like this when the vodka may be running low, get into your rye whisky for a change!

From Restaurants, on patios and to-go

Margaritas from Dario’s, classic Mai Tai at Eighth and Rail, Martinis from Old Town Junction, Backwoods, The Social and Salt Creek Grille. Loved the new Espresso Martini at Newhall Press Room! At SY Kitchen in Santa Ynez William Perbellini made us his Smoked Old Fashioned and a Barrel Aged Negroni, both outstanding. And last but not least we sadly had our last cocktails from Newhall Refinery.

In Paso: We made a quick stop at Azeo Distillery but made the time to taste and grab some swag from our friend David Vondrasek, the distiller, who is also the winemaker for Artisan Uprising! We sampled through rum, tequila, vodka – all very good, and we also saw his giant still! Definitely visit with them the next time you are in Paso and tell them I sent you, you won’t regret it!

Hollywood: Went to the Japan House LA for a “fun evening of Japanese Craft Spirits”, specifically to learn about and taste distilled spirits Shochu and Awamori alone and in a wide range of amazing cocktails.

Mind and Body Wines Bring Balance With Fewer Calories And Less Alcohol

February 11, 2021 by evebushman

ST. HELENA, Calif., /PRNewswire/ — Mind and Body Wines – a new wine brand crafted with wellness in mind – has announced a lineup of three low-calorie, low-alcohol wines for consumers embracing a mindful, balanced lifestyle. The 9 percent alcohol, 90 calories per serving line includes Pinot Grigio, Rosé and Cabernet Sauvignon; each is vegan, gluten-free, non-GMO, keto-friendly, paleo-friendly and made from premier California grapes – without any flavor additives or added sugar. All three wines are now available online and at retailers nationwide for $13 SRP.

“The millennial moderation movement has taken hold, and consumers in search of balance are here to stay.” – Brie Wohld

“The millennial moderation movement has taken hold, and consumers in search of balance are here to stay,” said Brie Wohld, vice president, marketing for Mind and Body Wines. “This new wine brand answers the call of consumers everywhere who have been resoundingly reaching for a low-calorie, low-alcohol wine that better fits their lifestyles and helps them reach their wellness goals.”

Mind and Body uses traditional winemaking methods to achieve rich flavor, alluring texture and excellent balance across its portfolio. Starting with wine from premier California vineyards, Mind & Body uses a spinning cone column to remove alcohol from a small amount of the wine, while preserving the wine’s delicate aromas and flavors. Mind and Body then blends the dealcoholized wine with traditional wine to create a robust, flavorful finished product that encourages not just sipping, but savoring.

Like the lifestyle it supports, this trio is beautifully balanced; their flavor profiles defy what’s expected from low-calorie, low-alcohol wines. Mind and Body Pinot Grigio is light, crisp and refreshing, bursting with tropical fruit flavors and aromas. Its delicate floral notes mingle with ripe pear, peach and melon on the nose, leading to flavors of bright citrus, white peach and tropical fruit. Mind and Body Rosé shows a pale pink hue in the glass, while the nose brims with floral aromas. The fresh and vibrant palate offers flavors of fresh strawberries, complemented by a crisp, refreshing finish. The full-bodied Mind and Body Cabernet Sauvignon exudes dark, enticing aromas of ripe blackberries and juicy raspberries. Notes of dried herbs and vanilla complement robust black cherry flavors and lead to a smooth, rounded finish.

Those looking to welcome Mind and Body Wines into their wellness routines this January are encouraged to visit VinePair.com; the publication is starting the new year off on the right foot with Mindful Drinking Month, presented by Mind & Body. Throughout the month of January, VinePair – the largest and widest-reaching beverage publication, reaching more than 31 million people monthly – will examine Mind & Body within editorial coverage, infographics and Podcasts that are dedicated to finding a healthy balance in all aspects of life.

This January and throughout the year, consumers can feel confident when reaching for the premium low-calorie, low-alcohol wine brand backed by Trinchero Family Estates, the leader in the reduced alcohol and alcohol-removed wine space for nearly 30 years. With all of the flavor and far less guilt, Mind & Body is the perfect partner for taking on wellness goals and living life to the fullest this year and years to come.

About Mind and Body Premium Low-Calorie Wine
Mind and Body Wines are dedicated to empowering you to live your best life. Our premium, low-calorie, low-alcohol California wines are carefully crafted to deliver a delicious wine experience that complements your mindful, wellness-focused lifestyle. Crafted using traditional winemaking methods, a small portion of Mind & Body Wines utilizes an innovative approach called the spinning cone column to remove some of the alcohol while preserving the integrity of the flavors. The finished Mind & Body Wines are delicious California wines that are 90 calories per 5 ounce serving, 9 percent alcohol, vegan, gluten-free, non-GMO and made with no added sugar. For more information, visit mindandbodywines.com.

Social Media
Instagram: @mindandbodywines
Facebook: @mindandbodywines

Tasting Penfolds 2018 Kalimna Bin 28 Shiraz With Old and New Friends

February 5, 2021 by evebushman

From Penfolds, in the Barossa Valley, Australia, comes this 2018 Kalimna Bin 28 Shiraz. Had a lot of bins (just a numbering system Penfolds uses, they have many bins, aka Batch Id Numbers) and never had one I didn’t like. I also adore the little food and wine bar that had decided to host a tasting: great wine, service and under five minutes from my house – the Newhall Press Room!

The Tasting Details

…we are exploring one of the oldest and most prestigious Australia wineries, Penfolds. Instead of creating a flight, we wanted to take a deep dive into the history of Australian wine making along with experiencing Penfolds Shiraz Bin 28. 94 points James Suckling, 93 points Robert Parker.

From Vivino on Bin28

Following the creation of Grange, Max Schubert’s vision was to create ‘a dynasty of wines which all had an unmistakable resemblance to each other. The first wine created in the series was Bin 28 Kalimna Shiraz in 1959, a wine initially made while Grange was still being crafted in secrecy. Originally a single vineyard wine, Bin 28 now characterizes Penfolds contemporary winemaking philosophy, with fruit sourced from premium vineyards across several regions, including the Barossa Valley and McLaren Vale.

What We Learned

Treasury Estates Representative Scott Bowden shared many things about Penfolds. New for me was that Penfolds has an “old world approach in the new world”, the use of seasoned American oak barrels, they are the oldest iconic winery in Australia, they benefit from both warm and cold climates and they’ve had a fair share of 90 to 100 point wines. For this bin 28: They use ten different growing regions, it’s 100% Shiraz and the original Kalimna fruit source dates back to 1959. One more thing: stay tuned to Penfolds in March for news about their collaboration with California vineyards!

The Tasting and My Takeaway

We decanted the wine at 5 pm, tasted at 5:30, 6:00 and 6:30. At the start it was all red fruit, earth, cigarette, stewed fruit, dust, fig and tannins. The next time the wine was more open with more red to blue fruit, more pepper, more richness and more “grip” according to Bowden. Then again, nearly 90 minutes later there was an incredible balance. Quite remarkable.

You might expect my takeaway to be about the wine…it is but in a roundabout way. One of the things Bowden mentioned, when I asked about his favorite Penfolds wine, is that it’s never just the wine, or the pairing or the company, but you have to have it all for it to remain in your memory as a favorite. For me, it was virtually chatting with NPR’s somm Laura Raden like we have done at the bar many times. It was two of the three bar owners, Charles “Chaz” Potter and Dan Zebrowski, calling me out to “unmute” as I “always have something to say during a tasting.” It was chatting with people that I had never met before, again something I did often at their bar. For me, the best Zoom by far for in making me feel those experiences again. Cheers to the Press Room indeed.

The Latest from Newhall Press Room

It’s been an interesting year for all of us. We started off with a super fun January with our 50% by the glass wine and quickly moved into a great Spring. Once March hit, we had all had to figure out what was next. Luckily we started our grocery delivery business in support of the community and we were able to spin up our order online and food delivery business. This opened the door for us to deliver wine by the glass and offer new to go bottle pricing that matched or beat retail wine stores. We’ve been working hard to expand the amount of wine we have by the bottle in addition to adding new features such as espresso, cheese boards to go, along with wine related gifts and retail items.

To date, we’ve been recognized by Elite Magazine and The Signal as the best wine bar in Santa Clarita, and we have been recognized with back to back 2019/2020 award of excellence by Wine Spectator Magazine 2019/2020.

Our Monday through Friday lunch service is back and strong as ever, and now you can order your food through our website or app for delivery or pick-up.

If you are looking to have some fun with friends, family or need food for an event or business meeting, we’ve got you covered. We love our community and look forward to see you soon! (Editor’s note: At press time we have learned that the Press Room has re-opened for patio dining as well has hiring a new Cordon Bleu Chef!)

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One Bottle Post: 2012 Regusci Patriarch Proprietary Red

January 22, 2021 by evebushman

My first tasting of Regusci wine was when a good pal shared a bottle with me years ago. It was probably a Zinfandel as that is one of my favorite varietals though these days a wee bit harder to come by. My second tasting was in 2015, and prompted by my memory of that first taste, we visited the winery tasting room in Napa. This may have been the first time I tried Patriarch and these were my notes:

But hold on, we then were given a sample of the 2011 “Patriarch” Bordeaux blend. This wine had it all: velvety dark rose petals, a bowl of dark fruit and dark chocolate on the nose was followed by a very dry, firm and balanced flavor profile. 99 Eve pts.

I was certainly overdue for a visit, so when I spied a bottle of 2012 Patriarch on my cellar list, probably purchased during the 2015 visit, I was anxious to try it. This is the social media post I shared:

Do you like Napa red Bordeaux blends or do you tend to stick to Napa Cabs? Pulled a 2012 Regusci Patriarch Proprietary Red from the cellar to try recently. It’s a blend of Cabernet Sauvignon, Merlot and Cabernet Franc. Googled it to see its current worth ($134, we paid approximately $55) and ratings. Cellar Tracker gave it 93 points and I couldn’t find much more about it. It was a wee bit tight when I first opened it so I let it rest in my glass while I started making these preliminary notes. Now, on aroma: dark berries, dried leaves, figs, toasted oak and a bit o’ mint. Some of the same aromas in the flavors with the addition of dark chocolate. Then I waited another few minutes to try again, and again with my dinner of cheese and charcuterie. How did it fare? See EveWine101 on January 22 to see!

Now it’s Jan 22 so here you go, the rest of my tasting notes are below:

Later on the nose: richer, more velvet, fruit opened up more, dark chocolate, sweet char, dust. Taste: developed with more spicy attributes but super balanced, long finish that doesn’t quit. (Words I highlighted in bold are because they were the same attributes I found in the 2011 vintage, and if you read through you will also see one of the words the winery used as well: velvet.)

Liked it a lot more with a meal, it benefitted from comingling with great charcuterie – like some wines do. This is a wine that could’ve gone longer in my cellar, so the time it spent in glass did the trick. 94 Eve points.

Notes on this vintage from winery:

This Regusci Patriarch 2012 is of the Proprietary Red varietal and was produced by the Regusci Winery in the Napa, North Coast, California region of USA…the elegant and concentrated 2012 Patriarch is our blend of Cabernet Sauvignon, Merlot and Cabernet Franc. It is a wine that showcases the complexity and depth that the best sites on our Estate have to offer. On the nose you will find dark cherries, raspberries, spice rub and pencil shavings. The palate rewards with a purity of fruit that is supported with loads of cigar box, vanilla and spice. The texture on this wine can only be described as pure velvet, it will age gracefully for the next 10-15 years. Regusci Winery A multi-generational family winery, home to one of the only ghost wineries in California. Regusci Winery is known for growing premium Cabernet Sauvignon from their family ranch in Napa Valley’s acclaimed Stags Leap District. A visit to this rustic property will showcase the Regusci family’s passion for farming and a glimpse of a Napa Valley that once was.

https://www.regusciwinery.com

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Natural Merchants, Inc. Introduces Pizzolato Rosé Prosecco DOC – First in Market Made With 100% Organic Grapes

January 14, 2021 by evebushman

GRANTS PASS, ORE. (PRWEB) – A New Wine Category – Rosé Prosecco DOC. After many years of discussion, in May the Prosecco DOC Consortium in Italy approved the introduction of Rosé Prosecco DOC. This combines two of the hottest wine trends over the past 10 years – rosé and Prosecco – and should be a big hit among sparkling wine lovers nationwide. The Prosecco Consortium anticipates total production of “up to 30 million bottles per year.” Pizzolato Rosé Prosecco Brut DOC joins the best-selling lineup of organic Proseccos from Cantina Pizzolato, producers of Italy’s number-one selling Italian organic wines.

Pizzolato Rosé Prosecco DOC is made of 90% organic Glera and 10% Organic Pinot Nero. The wine is produced using the Charmat method, vinified for two months. The rich Pinot Nero grapes, after a soft pressing, are left in contact with the skins for the period necessary to reach the brilliant pink color.

Pizzolato Rosé Prosecco DOC has an intense aroma, with delicate hints of white flowers, apple, pear, typical of Prosecco’s aroma, which blend with recognizable notes of red fruits. Fresh, with a lush flavor and a good acidity, the wine is savory, with a dry and persistent finish. Velvety, fresh, well balanced, and lively with an elegant aftertaste and persistent perlage. Pizzolato Rosé Prosecco pairs nicely with light appetizers, including sashimi and mild cheeses. The ABV of 11% makes this a perfect wine for everyday meals and celebrations. SRP is $18.99.

“Our estate-grown organic Glera and Pinot Nero grapes were used to produce our first Rosé Prosecco DOC and we are thrilled to enter this exciting new sparkling category,” said Cantina Pizzolato 5th generation winemaker Settimo Pizzolato. “With our own 14HA of organic Pinot Nero we are excited to be able to offer a 100% organically grown Rosé Prosecco DOC at a reasonable price. This exciting new prosecco further positions Cantina Pizzolato as one of the leading organic producers in the Veneto region.”

About Cantina Pizzolato
The Pizzolato family has been working in the agricultural sector for more than five generations, consistently living in harmony with nature and the environment. The winery combines five generations of farming history and tradition with a deep commitment to organic wine production. This consideration of the natural world creates Italian organic wines of the highest quality.

About Natural Merchants, Inc.
Cantina Pizzolato is one of many fine organic labels presented by Natural Merchants, Inc. one of North America’s leading Importers of the finest organic wines direct from Europe and South America.

Vintage Eve Circa 5/2018: A Trio of 2016 Carmenere

December 22, 2020 by evebushman

I became a fan of Carmenere wines when first introduced to them, most likely via Alex Guarachi of Guarachi Wine Partners when his distribution company was formerly known as TGIC – Thank God it’s Chilean – a decade or more ago. The grape is one of the noble Bordeaux grape varieties and made especially well in the Chilean terroir, in my humble opinion. Today I share my tasting notes of three from the recent 2016 vintage.

Photo of Carmenere grapes from Wine.com

Marques de Casa Concha 2016: SRP $25

Color: Dark purple opaque in color.

Aromas: boysenberry, sweet plums, blackberry, blueberry, stems, mild spice, cigar, coffee grounds, rich.

Taste: big and jammy, spicy, blue to black fruit, tobacco, oak, dark chocolate, espresso.

90 Eve pts.

Casillero del Diablo Reserva 2016: SRP $11

Color: Deep purple.

Aromas: blueberry, blackberry, milk chocolate, coffee, black pepper, balanced.

Taste: tart, bright red fruit but dark fruit and tannins on the back palate that delivered a nice medium length finish.

87 Eve pts.

Serie Riberas Gran Reserva 2016: SRP $17

Color: Purple, dark edge

Aromas: red, blue and black fruit, cloves, mint, black tea, pepper.

Taste: dark and tannic, predominant black fruit, dusty and spicy.

89 Eve pts.

Carmenere Over The Years (Abbreviated facts from Distributor)

Ancient grape variety from Médoc region of France, where it rarely played more than a walk-on role in the pre-Phylloxera (i.e. pre-1867) Bordeaux blend. Possibly a clone of Cabernet Sauvignon (debatable). Prone to coulure (prevents vine buds from flowering) in Bordeaux’s damp, old spring climate; hence, Bordeaux growers opted not to replant in the post-Phylloxera era.

Rediscovered in Chile in 1994 by visiting French ampelographer Jean-Michel Boursiquot who, noting the unusual length of time certain portions of Chilean Merlot took to mature, deduced that those vines were in fact Carmenere. It’s thought that Carmenere cuttings from Bordeaux were introduced in Chile in the 1900s and quickly confused with Merlot.

Chile’s long, dry growing season has proven far more conducive to quality, stand-alone Carmenere than Bordeaux’s Médoc, with its damp, chilly spring and early-autumn rains. South of Santiago, Chile’s Cachapoal region and the Peumo area in particular produce the country’s finest Carmenere — a super-finicky grape when it comes to terroir. Carmenere requires a long growing season: in Chile, Merlot is harvested in early March; Cabernet Sauvignon in mid-April; Carmenere, however, is best left on the vine until mid-May.

As its name suggests, Carmenere has a high natural color index, resulting in a crimson-red wine, but it’s equally likely the name refers to the carmine-red foliage of Carmenere vines in the fall.

At its best, a Carmenere is silky, dense, juicy even, with barely perceptible tannins, which is why it was and still often is used to counterbalance other varieties with harder tannins.

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.