Eve's Wine 101

One Bottle Post: Rodney Strong Vineyards 2018 Reserve Cabernet Sauvignon, And Winning Over a White Wine Drinking Pal

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The last time I wrote about Sonoma’s Rodney Strong Vineyards was when a winery representative came to Los Angeles and met with our #LAWineWriters group over lunch in Marina Del Rey. At that time we sampled their Rose of Pinot Noir and Sauvignon Blanc that can easily be found in local stores, but then moved onto wines I hadn’t tried before from different Rodney Strong collections. You can read all about those here.

Today I’m sharing my latest review of their 2018 Reserve Cabernet Sauvignon. Below my tasting notes is the technical sheet that arrived with my sample:

My Notes

First let me say that I shared the wine, after I had made my notes without interruption, with a white-wine loving friend. She simply could not stop praising it. After we had finished it and I was cleaning up she made me retrieve the bottle from my recycling bin so she could take a photo of the label. Usually a guest that prefers white moves slowly to red, maybe with a lighter in body wine like a Pinot Noir, but this gal is now not a newly minted red wine lover. Nope, she is a newly minted Rodney Strong Reserve Cabernet Sauvignon lover. Now, onto my tasting notes.

Color: from a deep garnet to a light mahogany, for some reason the color reminded me of a perfect-colored lipstick I wish I was wearing.

Aroma: Dark red cherry and plum fruits, rich earth, cracked black peppercorn, sweet pipe tobacco and a finely crafted milk chocolate candy bar.

Flavor: Upon the first splash I noted both a velvety texture and a spiciness. From there I got ripe black fruit, peppered red jam, mushrooms, a mouth-coating viscosity and liveliness. Finished with firm tannins, which allowed for a very long finish.

Pairing: We enjoyed the wine with a Bolognese made by my husband Eddie. The mushrooms and meat in the sauce paired extremely well with the fruit, spice and tannins in the wine. There was not a drop of wine left. 95 Eve Points.

Technical Notes

Appellation: 79% Sonoma County, 21% Alexander Valley

Varietal: Cabernet Sauvignon

Alcohol: 14.5%

Cellar & Fermentation: 24 months in French oak barrels, 75% new

Winemaking Notes

The 2018 winter was much drier than usual but this vintage will be most remembered for its cool summer temperatures and lack of heat spikes. Daily highs in July and August peaked at 85F but as the weather cooled and mist hung in the air, our decision to pick was delayed by almost four weeks past the previous year. This longer hang time resulted in larger yields and more complex flavors as we waited for the sugars to accumulate, with harvest taking place October 9-24.

For our 2018 Reserve Cabernet Sauvignon, select areas within each vineyard are hand harvested, fermented separately and aged in the finest French oak. Each lot is tasted and graded and only the best are considered. The blend is then assembled, and the wine is aged 24 months before bottling.

Rich, lush and structured, the 2018 vintage displays intense aromas of black currant, cassis and crushed violet. is wine is velvety with a smooth, lingering nish of herbal notes, vanilla and cocoa. Enjoy this wine now with a grilled porterhouse, rack of lamb, or a winter vegetable roast or lay a few bottles down in your cellar to enjoy in 4 to 6 years.

History

Our Reserve wines are the result of a careful blend of individual lots from meticulously farmed sections of some of the very best vineyards in Sonoma County. Created in our small lot Artisan Cellar, Winemaker Justin Seidenfeld employs techniques such as cluster pre-sorting and extended maceration. With small tanks and equipment sized for the most discriminating vineyard selection process, our cellar is state-of-the-art and represents the Klein family commitment to producing the finest wines possible.

About Rodney Strong Wine Estates

Rodney Strong Wine Estates (RSWE) is a family-owned wine company that includes Rodney Strong Vineyards, Davis Bynum Wines, Knotty Vines, Upshot Wines, and ROWEN Wine Company. Rodney Strong sustainably farms 11 estate vineyards and produces wines from Sonoma County’s finest appellations. The winery was founded in 1959 by Sonoma County pioneer Rod Strong as the 13th bonded winery in the county. For over 30 years, RSWE has flourished under the leadership of the Klein Family, 4th generation California farmers. The Klein family is committed to protecting and preserving the environment in both the vineyards and at the winery through sustainable and innovative practices. Rodney Strong Wine Estates is a family of passionate people committed to crafting premium wines, meaningful experiences, and sustainable leadership in Sonoma County. Learn more at RodneyStrong.com.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Perlises Pick: Thacher Winery dinner at Tam O’Shanter

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We recently wrote about a wine dinner at Tam O’Shanter restaurant featuring Carol Shelton Wines that we were unfortunately unable to attend. At the time, we had resolved to do our best to make it to the next wine dinner at The Tam, and that opportunity came sooner than expected when Tam O’Shanter paired up with Thacher Winery of Paso Robles.

Michelle and Sherman Thacher discovered the Kentucky Ranch in what is now the Adelaida AVA of Paso Robles in 2003 when they attended a wedding there. They ended up buying the property soon thereafter and Thacher Winery officially opened in 2008, in time for their fourth harvest. The focus is primarily on Rhone varietals and Zinfandel from a combination of estate and purchased fruit. We’ve tasted and enjoyed the Thacher wines at events but have not yet visited the winery.

It is always an eye-opening and palate-gratifying reminder what a talented executive chef such as The Tam’s JC Salazar can do when using his expertise to create dishes to pair with selected wines. An added bonus was having Tony Quealy, Thacher Winery’s General Manager, available to discuss the wines and the winery.

Here is the menu with our comments in italics:

Lemon Hamachi Crudo – fennel, cucumber, apple-pear, watermelon radish, aguachile, smoked salt paired with 2021 Own Rooted Chenin Blanc – Shell Creek Vineyard, Highlands District, Paso Robles AVA.

First of all, kudos for using Chenin Blanc, a much overlooked grape these days. Even more kudos for using grapes from a vineyard planted in 1972. With a lemon and apricot nose, it was crisp and clean with grapefruit notes. Moderate acidity and body and very well balanced with a medium to long finish. The wine was a perfect accompaniment to the refreshing and complex crudo and was perfectly timed to the hot-day segueing into a pleasantly cool evening.    

Lamb, Lavender & Plums – New Zealand Lamb Rack, Romanesco succotash, plum chutney, lavender honey paired with 2019 Constant Variable – Central Coast.

Is there a better pairing with lamb than Rhone varietals? We think not. In this case, the wine was a blend of 37% Grenache, 35% Syrah, 12% Mourvedre, 7% Cinsaut, 7% Counoise and 2% Viognier. Tony referred to this as Thacher’s flagship wine. The deep burgundy/maroon wine presented with dark, ripe stone fruit and a hint of white pepper on the nose. There were spicy notes from the Counoise along with a hint of baking spices. Extremely well balanced in body and acidity with added freshness from the Cinsaut. The mouthfeel was full and the finish was long. All the varietals were barreled separately except for the co-fermented Syrah and Viognier. The richness of the lamb with the chutney and honey proved to be both sweet and savory and this wine helped to bring out these aspects.

Certified Angus NY Strip – potato fondant, glazed Globe carrots, asparagus ribbons, shiitake demi paired with 2018 Original Copy – Adelaida District, Paso Robles AVA.

As lamb pairs with Rhone varietals, beef pairs with Bordeaux varietals. In this case, a blend of 58% Cabernet Sauvignon, 28% Petit Verdot and 14% Cabernet Franc combine to make a wine that is deep, dark, rich burgundy in color with aromas of ripe plum. Nicely structured and medium-bodied, with earthy and smoky nuances and a medium to long finish. The bold flavors of the perfectly cooked steak dipped in the demi went hand in hand with the Bordeaux blend.

Olive Oil Cake – macerated cherries, almond brittle, Fosselman’s vanilla ice cream paired with 2020 Working Holiday, Cass Vineyard Red, Paso Robles Geneseo District, Paso Robles AVA.

The dessert was not overly sweet and was delightful with this fruit forward wine from the renowned Cass vineyard on the east side of Paso Robles. A combination of 54% Syrah, 37% Grenache and 9% Mourvedre, this Rhone blend and lively, ripe raspberry on the nose and followed through with the same on the palate. A perfect way to end a perfect dinner, leaving you satisfied and looking forward to the next time.

In addition to greatly enjoying our dinner, we learned a few things about Thacher Winery from GM Tony Quealy. Production is about 5,000 cases, of which about 65% is Estate. Estate growth is being expanded, including plantings of Mencia, a red grape grown in Spain and Portugal, as well as a mixed white field blend. The logo for Thacher Winery is a grasshopper, based on the Thacher family crest going back to Sherman’s English heritage. And shortly after we attended the dinner, we learned that Brenna Hill had been promoted from Cellar Lead to Assistant Winemaker at Thacher.

We want to thank Tam O’Shanter management and staff for an excellent dinner, both in food and service. We have never felt better taken care of. We are looking forward to the next wine dinner to see what imaginative dishes Executive Chef JC will come up with, although we will definitely be revisiting Tam O’Shanter before then. And the Thacher Winery and Vineyard will be on our agenda the next time we are in Paso Robles, one of our absolute favorite stomping grounds.

Thacher Winery & Vineyard

www.thacherwinery.com

8355 Vineyard Dr, Paso Robles, CA 93446

The Tam O’Shanter Restaurant

www.lawrysonline.com/tam-o-shanter

2980 Los Feliz Blvd, Los Angeles, CA 90039Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

DRY CREEK VINEYARD FOUNDER DAVID S. STARE RECEIVES ‘WINE LIFETIME ACHIEVEMENT AWARD’ AT CALIFORNIA STATE FAIR

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HEALDSBURG, Calif., /PRNewswire/ — Dry Creek Vineyard is proud to announce that the California State Fair honored Sonoma County wine pioneer David S. Stare as the recipient of their “Wine Lifetime Achievement Award” during last month’s ceremony. Stare is one of two recipients for the 2022 year alongside legendary wine writer Bob Thompson, as the State Fair Advisory has recognized multiple industry experts across award categories due to delayed events during the pandemic.

Coming west in the late 1960s with little more than a dream to start his own winery, David Stare is the original innovator of present-day Dry Creek Valley.

“It was 1971, and I was studying winemaking at UC Davis during the week and searching for vineyard property on the weekends. It was on one of those visits that I discovered the Dry Creek area and immediately fell in love,” said Stare.

As the first new winery in the Dry Creek Valley following Prohibition, Dry Creek Vineyard has become the flagship producer of Fumé Blanc and Zinfandel in Sonoma County. Over the last 51 years, the winery has also developed an international reputation for its Dry Chenin Blanc, Chardonnay, Bordeaux varietals and Meritage blends, continuing to craft classically styled, terroir-driven, appellation-focused wines.

Stare’s pioneering legacy reflects his lasting impact. Among the many achievements during his career, Stare was:

  • First to plant Sauvignon Blanc in the Dry Creek Valley in 1972.
  • First to produce a Fumé Blanc in Sonoma County.
  • First to initiate the appellation status for the Dry Creek Valley in 1983.
  • First to label a wine with the Dry Creek Valley appellation.
  • Ranked among California’s first proponents of Bordeaux-style blending.
  • First to release a wine using the classification of “Meritage” (1985 vintage) on the label to classify Dry Creek Vineyard’s Bordeaux-style blend.
  • First to champion Zinfandel among world-class vinifera.
  • First to coin the term “Old Vines” Zinfandel, beginning with the 1985 vintage.

The journey to establish Dry Creek Valley as a premier winegrowing region was never easy, but David Stare remained persistent in his vision despite skepticism from agricultural critics.

“All along the way, I was told that my ideas had never been done before. Being a kid from Boston, I was just bullheaded enough to do what I wanted to do,” said Stare. “I am so proud that Dry Creek Vineyard remains one of the last truly private, family-owned, iconic wineries from Sonoma County consistently producing 90-plus point wines!”

Stare’s work extends far beyond the five-decades-old family winery. As a community leader, he has served as President of the Society of Blancs, President of the Winegrowers of Dry Creek Valley and President of the Sonoma County Wineries Association, as well as serving on the board of directors of the California Wine Institute. He was recently honored with Wine Enthusiast Magazine’s “American Wine Legend” award as well in 2022.

With a passion for philanthropy, Stare continues to serve as the Board Chairman for Global Partners of Development, initiating Vineyards to Villages in 2012, a program that raises money from the wine industry to bring clean water to Kenya, Tanzania and Uganda. His family winery Dry Creek Vineyard continues to pave the way to an innovative future, led by the second generation and Stare’s daughter, Kim Stare Wallace.

Established in 1972 by David S. Stare, Dry Creek Vineyard is Dry Creek Valley’s flagship winery located in the heart of Sonoma County, California. This premier, family-owned winery is celebrating 50 years of winemaking and is led by the second generation. Dave’s daughter, Kim Stare Wallace, serves as President overseeing a successful family winemaking and grape growing business that includes 185 acres of sustainably farmed vineyards. Named a Top 100 Winery by Wine & Spirits Magazine and a Top 10 Tasting Room by USA TODAY, the winery is also 100% Certified Sustainable. Dry Creek Vineyard proudly produces delicious Dry Chenin Blanc, Sauvignon Blanc, Chardonnay, Zinfandel, Cabernet Sauvignon and Meritage blends as well as a portfolio of single vineyard selections. To learn more, visit www.drycreekvineyard.com. Connect with Dry Creek Vineyard on Facebook, Instagram and Twitter.

Perlises Pick Zaca Mesa Winery

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Zaca Mesa Winery just celebrated its 50th anniversary. That’s quite an achievement in this relatively young wine region. The land was purchased in 1973 by John Cushman and five of his friends. It was only the third winery in Santa Barbary County and served as the training ground for many winemakers who then went on to become famous. Its first winemaker was Ken Brown, and some other notables are Adam Tolmach, Jim Clendenen, Bob Lindquist and Daniel Gehrs, to name just a few. It is no wonder that the winery is sometimes referred to as Zaca University or just Zaca U. Current Head Winemaker and GM Kristin Bryden and Associate Winemaker Andrew Keil are maintaining the Zaca Mesa tradition.

Rhone varietals are the primary focus at Zaca Mesa. In fact, the first Syrah grown in Santa Barbara County was planted in 1978 in the Black Bear Block of the Zaca Mesa Vineyard. Of course, the region is also well known for Pinot Noir and Chardonnay, which is now produced under their TREAD label.

We had an opportunity to taste some of the wines one beautiful afternoon on the Zaca Mesa patio:

2018 Roussanne Estate – Santa Ynez Valley AVA from the Foxen Block. 100% Roussanne. White flowers on the nose. Ripe, creamy, peach notes with a luscious, rich finish. 

2019 TREAD Pinot Noir – Santa Barbara County – from Cottonwood Canyon, Spear, John Sebastiano, Bien Nacido and La Encantada vineyards. 100% Pinot Noir. Classic notes of cherry and raspberry. Solid on the middle palate and medium body with notes of mushroom and autumn leaves followed by a smooth finish.

2020 TREAD La Encantada Pinot Noir Black Label – Sta. Rita Hills AVA, La Encantada Vineyard. 100% Pinot Noir. Bright fruit, pomegranate and strawberry nose. Earthy notes of black tea and nutmeg. 

2021 TREAD Our Lady of Guadalupe Pinot Noir – Sta. Rita Hills AVA, Our Lady of Guadalupe Vineyard. Big plummy red fruit on nose. Wisps of cinnamon and clove notes with a medium mouthfeel and finish.

2017 Mourvedre Estate – Santa Ynez Valley AVA, from the Chapel and Mesa Blocks. 95% Mourvedre, 5% Syrah. Deep, dark burgundy color. Brambly berry with pepper notes. Medium finish, full body. 

2018 Toyon – Santa Ynez Valley AVA, Zaca Mesa, TTT, Vogelzang, Happy Canyon vineyards. An unusual blend of Syrah, Cabernet Sauvignon, Mourvedre and Petit Verdot, the wine is named for a local shrub that grows around the Zaca Mesa vineyard. The Petit accounts for the deep color and the blend is softened by the Cabernet. Blueberry fruit notes with a full mouthfeel and medium finish. [Note that the actual Toyon shrub produces bright red berries – don’t eat these though; they’re poisonous!]   

2016 Estrella Syrah Estate Black Label – Santa Ynez Valley AVA, Mesa Block. 100% Syrah/Estrella Clone.  Deep color, almost black. Star anise nose with black fruit and black currant notes.  Layered, structured, and very yummy.

2017 Mesa Reserve Syrah Estate – Santa Ynez Valley AVA, Chapel and Mesa Blocks. 100% Syrah. Big jammy fruit with a touch of lavender and eucalyptus on the nose. Milk chocolate, white pepper notes and a whisper of tobacco leaf notes. Long, complex and balanced finish.

The Cushman family continues to own Zaca Mesa Vineyard after all these years. Sadly, shortly after our visit we learned that founder John Cushman had passed away. Belated condolences to his family, friends and everyone at Zaca Mesa Winery and beyond. The Santa Barbara County wine region would have been a lot different without his vision and we are all grateful for what he accomplished. Here is a nice video that Zaca Mesa posted: John Cushman on Founding Zaca Mesa – YouTube.

Zaca Mesa Winery

www.zacamesa.com

6905 Foxen Canyon Road, Los Olivos, CA 93441

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

Isle of Skye Blended Scotch Whisky is Unveiled in the U.S. Market

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NEW YORK (PRWEB) – Isle of Skye, a Skye Blended Scotch Whisky brand within the Ian Macleod Distillers portfolio, has announced the U.S. launch of their full range, from 8 years old to 30 years. This whisky has a completely new premium look and feel, with each bottle proudly displaying the famous ‘Cuillin Ridge’ hills that lie at the heart of the island itself.

This blended Scotch was created by Ian Macleod on Skye in 1933 and was inspired by the dramatic landscapes of the island. Skye is the most popular of Scotland’s islands and is famously used as a location for many films and TV series. An ancient island which has been carved by the elements and is a theater of natural drama. The influence of the island can still be seen today in the whisky, which is described as ‘soul-stirring’ with each sip transporting you to this land of myth and legend.

To blend the Isle of Skye, Ian Macleod Distillers skilfully uses malt whisky from Skye and complement it with stunning malt and grain whiskies from the mainland of Scotland, to produce a unique whisky with a very high malt content. This gives the Scotch a complex and incredibly smooth flavor, bursting with tropical fruits, spice and chocolate.

Isle of Skye has been created to be enjoyed neat, on the rocks or as the perfect base for a variety of cocktails due to its complex and layered flavors.

Iain Weir, Brand Director for Isle of Skye Blended Scotch Whisky says, “We are delighted to share the updated Isle of Skye range with the U.S. The unique, rich flavors of the whisky are a testament to the careful blending and premium malts and grain that we use to create it. Our stunning new packaging really tells the story of the brand and showcases its heritage on the ancient Isle of Skye.”

The full range of Isle of Skye Blended Scotch Whiskies to be released in the United States are as follows:

The 8 Year Old (SRP: $20.99) has gentle sweetness on the nose with floral notes, citrus aromas, and subtle smoke. Peat smoke on the palate along with shellfish, toffee, vanilla and heather. Dry to finish with continued smoke.

The 12 Year Old (SRP: $27.99) has creamy vanilla fragrances with orange zest, ground coriander, honeycomb, and distant heather fire. Smooth and balanced palate with flavors of dried apricot, gooseberry, and a gentle spice. Lingering peat finish with notes of lime, dark chocolate, and fresh mint.

The 18 Year Old (SRP: $64.99) has gooseberry and cinnamon aromas caught on a coastal breeze, lime, chilli, and black pepper. Gentle smoke on the palate gives way to citrus zest, fruitcake, and toffee notes. A peat smoke finish ebbs into rounded malt and dark chocolate.
*Award: Gold Medal in 2023 San Francisco World Spirits Competition

The 21 Year Old (SRP: $114.99) has shelled walnuts with dried banana and brown sugar on the nose, with wood smoke, clementine and treacle. A rich body with a mouthfeel to match, yielding to honeyed porridge, tropical fruit, and allspice. A wonderfully tenacious rich oak finish with dried fruits, and soft peat smoke.

The 25 Year Old (SRP: $206.99) has rich and oaky ginger on the nose mixed with vanilla, red apple, and citrus. Rounded and fruity on the palate, with notes of malt and more apple, giving way to a wisp of peat smoke. A balanced and dry finish with lingering hints of apricot.

The 30 Year Old (SRP: $321.99) has vanilla and light oak on the nose with hints of bakewell tart, coconut, and a floral top note. Silky and sweet butter pastry on the palate, mixed with fresh malt and raisins. A remarkable 30 Year Old blended Scotch.
*Award: Gold Medals in 2023 International Wine & Spirit Competition and 2023 San Francisco World Spirits Competition

Consumers can now purchase the full Isle of Skye Blended Scotch Whisky range in select retail shops throughout the U.S. and the whiskies are available in 7ooml sized bottles.

About Ian Macleod Distillers: The Isle of Skye blended Scotch whisky is owned by Ian Macleod Distillers. Established in 1933, Ian Macleod Distillers is one of Scotland’s leading independent, family- owned distillers, blenders and bottlers. They are the world’s 10th largest Scotch Whisky company, producing and selling over 15 million bottles of spirits every year. Ian Macleod Distillers has built up an enviable portfolio of premium quality spirits and is proud brand proprietor of Glengoyne, Tamdhu, Rosebank and Smokehead Scotch whiskies and Edinburgh Gin to name but a few. For more information, visit http://www.ianmacleod.com

Bella Union to Open New Dedicated Winery in 2024 to Showcase Far Niente

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OAKVILLE, CALIF. (PRWEB) – Far Niente Wine Estates (FNWE) is excited to announce that Bella Union’s new winery in Rutherford has been approved by the Napa County Planning Commission and will be opening its doors to guests in early summer of 2024. Known-for its renowned Cabernet Sauvignon-blends from top vineyards in the Napa Valley, Bella Union’s new property will continue to build on Far Niente’s legacy of hospitality and winemaking excellence with Estate Director for Bella Union, Alysha Lee, overseeing the winery’s opening.

“We are excited to build a new home for Bella Union to showcase our mastery of crafting Cabernet Sauvignon-blends, drawing upon Far Niente Wine Estates’ more than 40 years of experience producing renowned wines in the Napa Valley,” said Steve Spadarotto, CEO at FNWE. “Bella Union honors the legacy of our winemaking and farming expertise while celebrating the creativity and artistry of the winemaker in crafting signature blends that showcase the range of expressions of Cabernet Sauvignon.”

Founded in 2012, Bella Union exemplifies the creative vision of the winemaker, elevating the art of blending by meticulous sourcing of grapes from Napa Valley’s top appellations. Guided by the vinous expertise of Far Niente Winery, Bella Union has been working with the pedigreed DeCarle Vineyard in Rutherford for over a decade, producing the wines nearby on Bella Oaks Lane. Building on the foundation of FNWE’s expertise with Cabernet Sauvignon, Winemaker Brooke Bobyak Price will introduce new wines to Bella Union’s portfolio sourcing varietals from top vineyards across the Napa Valley to craft distinctive and exceptional wines that showcase the mastery and creativity of the blending process.    

Located along Highway 29 in Rutherford, the new Bella Union will be a renovation of the former Provenance winery. Bella Union will be following in the FNWE tradition of renovation and restoration of historic properties. Far Niente Winery (designed and built in the late 1880’s by Hamden W. McIntyre) started the history of renovation with Gil and Beth Nickel fully restoring the building in 1979-1981, and turning it into a working winery with a tasting room. Then, Gil Nickel was joined by nephew Erik Nickel to oversee the development of Nickel & Nickel winery housed on the restored 19th century John C. Sullenger farmstead. This led to the development of The Gleason Barn, which was originally built in 1770. “We are committed to preserving the legacy of Napa Valley through its unique and historic spaces,” comments Erik Nickel. “With our new home for Bella Union, we are eager to bring a more modern approach to the renovation that will create a welcoming and warm atmosphere for all guests.” Architect Mike Niemann, owner of Pacific Design Workshop, will be leading the design and renovation for the new Bella Union Winery.

Based in the heart of Cabernet country, Bella Union’s new winery will offer a variety of indoor and outdoor tasting experiences and serve as a gathering place to discover the artistry at the heart of the winemaking process. FNWE has promoted Alysha Lee to Estate Director for Bella Union to oversee the opening of the winery. With over 20 years of experience in the hospitality and events industry, Alysha will guide the Bella Union’s tasting program offering educational and entertaining experiences that meet consumers no matter where they are in their wine journey.

“With Bella Union’s new winery, we have set out to design a friendly space in the Napa Valley where people can make new connections and discover the winery’s new unique blends,” said Estate Director for Bella Union Alysha Lee. “I’m thrilled to be taking on a leadership role with such an exciting new project that celebrates the artistry of winemaking while telling the story of Bella Union.”

Updates on the new Bella Union Winery will be shared throughout the renovation process including details on design and architecture, new hospitality experiences and the winemaking program.

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About Bella Union – bellaunionwine.com
Rooted in the famous Rutherford appellation, and driven by curiosity and creative vision, Bella Union is where the artistry of winemaking flourishes. Founded in 2012, the winery was built upon Far Niente Wine Estate’s legacy of winemaking and farming expertise while celebrating the art of blending, and the role of the winemaker in crafting each blend to cultivate a proprietary style. Drawing upon more than 40 years of working with grapes from areas as diverse as Oakville, Howell Mountain, Stags Leap District and St. Helena—Bella Union sources from numerous appellations, vineyards, and varietals to build layers of nuance into distinct wines of unparalleled character and complexity. Working with such varied influences allows us to fully showcase the range and depth of expression of Cabernet Sauvignon—from the Napa Valley appellation, to explorations of Bordeaux-style blends inspired by the right or left bank, to a pinnacle Rutherford Cabernet. Each wine and vintage are masterfully crafted using sustainable practices to reflect Bella Union’s independent spirit.

About Far Niente Wine Estates – farniente.com
Far Niente Wine Estates is a family of California wineries linked by a joint mission: To produce world-class wines representative of their home vineyards and grape varieties. Built around Oakville’s Far Niente Estate, originally established by John Benson in 1885, Far Niente Wine Estates is committed to elevating California’s finest terroirs through precision winemaking and conscientious farming. Abandoned during Prohibition, the original Oakville estate was restored by the Nickel family, and resumed wine production in 1982. Preserving and expanding the Napa legacy that began on this land over 135 years ago inspired Far Niente Wine Estates to gradually expand in the Napa and Russian River Valleys. The family of wineries includes several Cabernet Sauvignon-focused wineries including single-vineyard Cabernet pioneer Nickel & Nickel; the blend-focused Bella Union estate in Rutherford; and Post and Beam, a winery inspired by the America’s iconic post and beam barns, and dedicated to crafting equally long-lived, classic wines. Far Niente Wine Estates also includes En Route, a Russian River Valley estate devoted to world-class Pinot Noir; and Dolce, America’s leading late-harvest dessert wine.

WHISKEY 101 – When Wine Just Won’t Cut It (Part One)

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I have been tasked with devoting my column to a Q & A all about whiskey. This is not a problem because, for one, I have a certification in Wine and Spirits, and two, my husband and I have co-taught single malt (scotch) whisky classes in our home. I’ll answer some of the usual questions we get, some of our favorite single malts and next week I’ll share some yummy brown spirit cocktail recipes.

Q: Why did you just spell whiskey/whisky those two different ways?
A: Simply put, any scotch made in Scotland is spelled without the “e;” whiskies made anywhere else – Japan, China, Ireland the U.S. and other places – spell it with the “e.” Think of this rule just as you would when applied to wine. We aren’t allowed to call our U.S. made sparkling wine Champagne anymore, even if made in the same method. Only wines from Champagne, France can legally have that distinction.

Q: Then the next logical question is: What in the heck is the difference between whiskies labeled as scotch, bourbon and rye?
A: Here is your cheat sheet. Scotch is distilled from malted barley. Bourbon, a U.S.-only product, is distilled from grain mash, and rye is from, well, mostly rye mash.
There are several rules about the percentage of mash used, barrel types, aging and filtering processes for each distilled product, etc., but we can save that for a Whiskey/Whisky 102 class! And a note on bourbon: this category has gotten huge in the last few years, with male and female drinkers, so try a few and see what you think. We currently enjoy Bib and Tucker, Woodinville and Bardstown the most.

Q: What is your favorite whiskey, and do you pair with food?
A: That’s a great question, and I usually get it regarding wine. My answer is the same: It’s dependent on my mood and what I’m pairing it with. If I want something spicy, I go for rye.  Smokey? I go for bourbon. When I don’t want to mix it with anything, I enjoy a single malt scotch. As far as the pairing, I like all whiskies, in a cocktail or alone, with oysters, a charcuterie plate and dark chocolate flavored with dried fruit or nuts.

Q:  I’m feeling emboldened now – how do I hold my own single malt scotch tasting?
A: You can hire us (flagrant self-promotion!) or visit your favorite large liquor store with a map of Scotland in hand. Choose scotch from different areas – Islay, Lowland, Highland, etc. Just like wine, single malt will taste different based on the influence of salt, air and/or peat moss!

Q: Favorite Las Vegas Whisky Event?

A: The Universal Whisky Experience. The Nth is “a spectacular whisky master event, showcasing the best whiskies and brands in the world. This affair is a singular opportunity for serious whisky aficionados to come together to taste, savor, discuss and learn more about fine rare whiskies in the lavish, opulent atmosphere of the Encore at Wynn Las Vegas…” Usually a “4-day destination event” pre-Covid where “you’ll indulge in exceptional whisky tasting opportunities, mingle with master distillers and blenders, and take pleasure in epicurean delights.” https://universalwhiskyexperience.com/

Q: What’s the best way to drink single malt scotch whisky?
A: Serve in the proper nosing glass – or any glass – but pour less than one ounce.  Smell and taste without water, then taste again with a drop or two. Water opens up aromas in single malt, the opposite of what water does to wine.

Return to the blog next week for WHISKEY 101 (Part 2) – Favorites And Cocktail Recipes June 23, 2023

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

NFL Hall of Famer Terry Bradshaw’s Kentucky Straight Bourbon Whiskey Awarded Gold Medal by International Wine & Spirits Competition

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Owensboro, Ky. – NFL legend and iconic entertainer Terry Bradshaw’s award-winning BradshawKentucky Straight Bourbon Whiskey has been awarded a coveted 95-point gold medal by the prestigious IWSC (International Wine & Spirits Competition). 

Established in 1969, IWSC is one of the most respected international wine and spirits competitions, with a mission to champion the best spirits from around the world. IWSC spirits entries undergo a tightly structured and rigorous tasting process using the ‘double-blind’ method, meaning samples are tasted in pre-poured numbered glasses to ensure that judges never see a bottle. Each spirit is judged by a whole panel in sync, allowing for group discussions. Spirits are scored on number system and categorized into “98+ Gold Outstanding,” a truly superior spirit that stands out amongst its peers as a supreme example of its kind, “95+ Gold,” an excellent spirit with great personality, character and complexity that stands out as a benchmark in its category, “90+ Silver,” an accomplished spirit with personality and character, and “85+ Bronze,” a well-made spirit that provides an enjoyable drinking experience.

Bradshaw Bourbon is a carefully crafted collaboration between Bradshaw and Silver Screen Bottling Company. Awarded a phenomenal 91-point rating from Wine Enthusiast, Bradshaw Bourbon is blended from the finest grains and aged in hand-selected barrels. As noted in the review, the two-year-old bourbon is “tinged with roasted nuts and vanilla on nose and palate, finishing with hints of black pepper and a waft of smoke.”It has a mash bill of 70% corn, 21% rye, and 9% malted barley, and is proofed to 51.9% ABV, a tribute to the NFL Hall of Fame quarterback’s career pass completion percentage. Bradshaw Bourbon is available at retailers throughout the US and Canada. 

Also notable about Bradshaw Bourbon’s rating is its price. Starting at $39.99 for a 750ml bottle, Bradshaw Bourbon is available for a significantly lower price than the majority of bourbons that have been similarly awarded some of the highest marks.  Bradshaw Bourbon is sold throughout the United States and can be found locally with the retail finder here and ordered online at www.bradshawbourbon.com.

More information, along with signature cocktail recipes, may be found on the website at www.bradshawbourbon.com, as well as on Facebook, Instagram and Twitter at @BradshawBourbon.

About Bradshaw Bourbon

Awarded a phenomenal 91-point rating from Wine Enthusiast, Bradshaw Bourbon is blended from the finest grains and aged in hand-selected barrels. As noted in the review, the two-year-old bourbon is “tinged with roasted nuts and vanilla on nose and palate, finishing with hints of black pepper and a waft of smoke.” It has a mash bill of 70% corn, 21% rye, and 9% malted barley, and is proofed to 51.9% ABV, a tribute to the NFL Hall of Fame quarterback’s career pass completion percentage.

About Terry Bradshaw

The only NFL player with a star on the Hollywood Walk of Fame, Terry Bradshaw continues to entertain fans far and beyond his legendary professional football career with the Pittsburgh Steelers. The four-time Super Bowl champion quarterback, two-time Super Bowl MVP and Pro Football Hall of Fame inductee joined “FOX NFL Sunday” as co-host and analyst with the show’s inception in 1994. In addition to his long-term role as a multi-Emmy and award-winning broadcaster, Bradshaw has starred in movie and television hits including the box office smash comedy romance, “Failure to Launch,” “Father Figures,” “Better Late than Never,” and “The Masked Singer.” Bradshaw is also a gospel and country singer, motivational speaker, New York Times best-selling author and breeder of championship quarter horses. In addition to starring in his own stage production, “The Terry Bradshaw Show,” the iconic football star and entertainer also stars along with his family in E!’s new hit show, “The Bradshaw Bunch,” which follows the adventures of his family.

The 11th Anniversary of the Nth Ultimate Whisky and Spirits Experience – Done!

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This time at the Universal Whisky Experience I met up with at least 40 whisky-loving friends and made a whole lot of new ones! From Scottish to Japanese to American distillers making all kinds of brown spirits, we were covered. Here’s a snapshot of the eleventh year of this stellar event:

The website https://universalwhiskyexperience.com/ told us to expect over 200 whiskies to try from at least 80 vendors from all over the globe! We knew there would be both rare and expensive bottles, and we were itching to try as many as we could manage. Of course for some, the wine, Champagne and food might be enough, but not for my 40+ pals! They were on the hunt not only to taste the finest brown spirits but to also rub elbows with other collectors, aficionados, distillers and brand ambassadors. More than a dozen pals were on the hunt to meet Richard Paterson, aka The Nose, as he is the most knowledgeable and entertaining master distiller most of us have only seen on How to Drink Whisky videos.

Here was my social media post the next day:

Oh what a night!!!! Too busy chatting with pals and sampling THE finest spirits to take enough photos of it all! What would you go for – or went for if you came – at last night’s Universal Whisky Experience? Photos include me with Richard “The Nose” Paterson and Brandon Bartlett, some bottle shots (some not pictured) from Glenmorangie, Virginia Distilling, The Brollach Irish single malt, Hardy Cognac, Westward Whiskey, Rosebank, Cognac Frapin, Stellum Distillery Rye, Johnnie Walker, Mortlach, Hakata, Glenfiddich, Martell Cognac, Linkwood distillery, Isle of Raasay Distillery Hebridean Distillers (their first legal distillery in the Hebrides) – my FAVORITE of the night and at my favorite table – ImpEx Beverages manned by Sam Filmus and Chris Uhde, aka the Whisky Redhead!

Now, to elaborate:

Yes, most of us made a beeline over to meet Richard Paterson, as he was an honored guest of the evening. They had created a lovely piece of art in his likeness, a silhouette, that was on a step and repeat backdrop and of course, I was first in line for a photo-op! Friends of ours that had flown in from Idaho just to meet Paterson, and of course have all of the whisky they could ever want to taste in one night, were right behind me.

From there I started to make my way around the room, often stopping when I saw a pal or brand ambassador that I recognized. Among the tasting tables I thoroughly enjoyed meeting up with Sam Filmus and Chris Uhde at ImPex Beverages. The four whiskies I mentioned in my social post – Linkwood distillery, Isle of Raasay Distillery Hebridean Distillers, Hakata 12 YO in sherry cask – were all uniquely different from one another in both aroma and flavor. These are whiskies to look for. From there I tasted some very old Glenmorangie whiskies with GlenMoDan (his name on social media) including a 25 YO Sonoma-Cutrer Reserve and a 24 YO Rare Cask.

Slowly moving on Eddie and I enjoyed American single malts from Virginia Distilling and Westward (Oregon) – these are not to be confused with Kentucky bourbon or single malt from Scotland. It’s a growing category of American distillers you should look for.

Cognacs from Hardy and Frapin are always popular tables. And outstanding Rosebank 31 YO is from a distillery that shuttered in 1992 and now under a five-year renovation to re-open. Gray and Gold labels from Stellum Rye wowed us. Johnnie Walker had a Blue Label Ghost and Rare Port Dundas as well as a King George, both unique and rare blends.

Next up was a 20 YO Mortlach, and a 31 YO was found amongst the goodies at the Gordon MacPhail table. Older vintages from Glenfiddich included their ‘Cask Collection’ Reserve Cask Single Malt Scotch Whisky with distinctive dark blue labels.

In a few words: Don’t miss this annual event! April 17-19, 2024 is the next one but there are more global events you can find on their website.

Find on Facebook: Universal Whisky Experience

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Canada’s finest whisky is distilled by one of the country’s smallest distilleries

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VICTORIA, BC, /CNW/ – Results of the 2023 Canadian Whisky Awards were announced at the Victoria Whisky Festival in Victoria, B.C. For the first time in the thirteen-year history of the awards, a regional, artisan producer has taken the top spot.

Following a blind tasting by a panel of nine whisky experts, Palm Trees & A Tropical Breeze, distilled by North Vancouver’s Sons of Vancouver Distillery was named Canadian Whisky of the Year, Artisan Producers.

A sweet, fruity whisky, described as spicy, flaming marshmallows, Palm Trees & A Tropical Breeze also took home overall Canadian Whisky of Year, and All-Rye Whisky of the Year.

Pendleton Directors Reserve, a lush, succulent, chest-warming beauty, was awarded Canadian Whisky of the Year, Large Producers. Pendleton, which specializes in blending whiskies that are distilled in Canada, also walked away with Blended Whisky of the Year and Ultra-Premium Whisky of the Year, Multi-Market.

“The industry has come a long way in the last few years, and it’s reflected in both the calibre of submissions and the range of expressions,” says Davin de Kergommeaux, chair of the judging panel and author of Canadian Whisky: The New Portable Expert. “In addition to their strong core range of whiskies, distilleries are producing small batches and limited releases, offering an amazing variety of regional profiles. The world has noticed and so has Canadian whisky’s global fan base.”

Other major winners include Crown Royal, Reifel Rye, Two Brewers, Lot No. 40, DEVINE Distillery, and Last Straw Distillery, making a near even split of awards earned by Canada’s largest and artisan distillers.

A list of all medals and awards is available at: https://canadianwhiskyawards.com/

The Canadian Whisky Awards, held annually since 2010, recognize the very best Canadian whiskies and encourage distillers to maintain the highest quality standards. To qualify, the whisky must be distilled and matured in Canada. The whiskies are evaluated and scored in blind tasting by an independent panel of whisky exports. The Canadian Whisky Awards are fully independent of the Canadian whisky industry.

https://canadianwhiskyawards.com/