Chianti Classico Gran Selezione Releases from Castello di Fonterutoli with Giovanni Mazzei and Eve!

December 11, 2020 by evebushman

Another week, and another great opportunity for a Zoom meeting, this time with a winery in Italy, Chianti Classico to be exact:

…Giovanni Mazzei debuts three new Chianti Classico Gran Selezione releases from Castello di Fonterutoli, the historic Tuscan estate where his family has been making wine for 24 generations. Castello di Fonterutoli’s vineyards are situated within the territory of three adjoining Chianti Classico municipalities: Castellina in Chianti, Castelnuovo Berardenga and Radda in Chianti. Beginning with the 2017 harvest, the Mazzei family launched a new approach to its Sangiovese-based range of wines, aimed at highlighting the biodiversity of these three terroirs in three Chianti Classico Gran Selezione wines, each with its own inimitable character.

What We Learned from Mazzei

The wines we would taste were from different vineyards and varied terroirs. These were to highlight a new approach to Sangiovese winemaking. In over two dozen generations of making wine – back then it was talked about in barrel now it’s talked about in bottle – there has been an evolution to the winemaking.

The different vineyards, see the photo of the map, cover three districts and include seven vineyard zones. Each give different “aromatics, elegance and power.” There will be discernable little differences between the different districts. We were one of the first to sample these wines. Mazzei then invited us to visit, said he would love to take us through all of the vineyards in his Land Rover to see it for ourselves. Who doesn’t want to do that?

The Wines and Tasting Notes (Some of the notes are ones I agreed with but made by Mazzei or another participant in the Zoom.)

Badiola Gran Selezione 2017 – from the estate’s highest altitude vineyards, below the 12^th century church of La Badiola. SRP $99 From the tech sheet: Aged 16 months in French oak barrels (500L, 30% new), then finessed for five months in concrete tanks before bottling. JAMES SUCKLING, 96 points, July 2020. 94 PTS WINE ADVOCATE 8/20 .92 PTS VINOUS 9/20. 91 PTS DECANTER 2/20. Our notes: Red cherries, red currant, spice, toasted oak, earth; same tart cherries, brambly.

Castelllo di Fonterutoli Gran Selezione 2017 – made from a selection of the best vineyard plots surrounding the hamlet of Fonterutoli. SRP $74. From the tech sheet: Aged 18 months in French oak barrels (500L, 50% new), then finessed for four months in concrete tanks before bottling. JAMES SUCKLING, 96 points, July 2020. 93 PTS WINE ADVOCATE 8/20. 92 PTS VINOUS 9/20. Our notes: Robust red fruit, black cherry, more brambly than the Badiola, lavender, peppery; full bodied, dry red fruit with silky tannins.

Vicoregio 36 Gran Selezione 2017 – a blend of 36 different Sangiovese biotypes (aka clones) deriving from 50 years of research, from the single Vicoregio vineyard. SRP $99. From the tech sheet: Aged 18 months in French oak barrels (500L, 50% new), then finessed for four months in concrete tanks before bottling. 95 points WINE ADVOCATE, August 2020. 95 PTS JAMES SUCKLING 7/20. 94 PTS VINOUS 9/20. Our notes: Thick, rich, raisins, prunes and other dark fruit; tannic, dry, “grip” and velvety.

Giovanni then shared the soon-to-be-released Siepi 2018 Toscana IGT, a 50/50 blend of Sangiovese and Merlot that was first produced in 1992. SRP $130. From the tech sheet: 70% of the wines are aged in new French barriques (Merlot: 18 months; Sangiovese: 16 months), then blended and aged an additional 4 months in concrete tanks. The wine is bottle aged for 4 months before release. 94-96 POINTS, WINE ADVOCATE, August 2020. Our notes: Really pretty nose, red to blue fruit, earth, smoky; complex, balanced (probably due to Merlot influence), silky, black fruit, chocolate, very drinkable now.

About Castello di Fonterutoli

In the Mazzei family since 1435, Castello di Fonterutoli stretches across 1,600 acres of rolling Tuscan countryside in the heart of the Chianti Classico zone, taking in 7 areas under vine that cover a total of 290 acres. The seven vineyard zones are themselves broken down into no less than 120 plots which lie at an altitude of between 230 and 570 metres above sea level. Vineyard cultivation is entirely manual, up to and including the grape harvest, with vine care solutions tailored to each plot. Our centuries-old acquaintance with this territory, combined with more than half a century of research, has allowed us to base our range on36 biotypes of Sangiovese, 18 of which are mass selections exclusive to Castello di Fonterutoli. No other Chianti Classico winery can boast this level of biotype diversity.

The 2017 Vintage

It’s hard to remember such a remarkable season as 2017, when a succession of challenging weather events demanded all our instinct and expertise. A frost around 20 April was followed by a spring and summer when it hardly rained at all, with summer temperatures hitting the high notes and inducing a water stress that limited grape growth and reduced bunch weight. Towards the end of the season we took a gamble, waiting for September rains, and were rewarded with 130mm of rainfall in twenty days, which together with an abrupt fall in temperatures (with lows reaching 5 °C) gave the grapes new vigour. Grape quality was therefore good overall with peaks of excellence, far exceeding our pre-rainfall expectations, though yields were down 35% on the yearly average.2017 turned out to be of those ‘textbook’ years when great experience and a careful monitoring of every single vineyard, on a tailored, plot-by-plot basis, were essential to winemaking success.

www.palmbay.com

www.taubfamilyselections.com

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Perlis Picks Mazzocco Sonoma’s Zinfandels!

December 5, 2020 by Michael Perlis

I think I need to finally admit something…

About Zinfandel.

Back when I first started developing my appreciation of Zin, there were the three Rs of Zinfandel – Rosenblum, Ridge and Ravenswood.

More recently, although still about 20 years ago, my own tastes elevated Turley and Carlisle to the top spots. Bedrock, the relative newcomer [first vintage was 2007] was added to round out this trinity a decade or so ago.

ANTOINE FAVERO

This is not to say that there aren’t other great Zinfandel producers out there. But the abovementioned three always seem to rise just enough above the others to stay in that top spot of Zins that one cannot do without.

But at a recent visit by Karen and me to Mazzocco Sonoma in the Dry Creek Valley, it dawned on me. We’ve visited this winery several times and have never failed to be totally blown away by the quality, especially the famous Zinfandels. This properly socially distanced visit with winemaker Antoine Favero was no exception.

Mazzocco is doing all the right things with their tastings, of course: reservation only, outdoors, tables far apart, masks worn except when seated at tasting table [all subject to change as protocols change, of course].

We had pulled Antoine away from harvest duties, so as we awaited his arrival we started out with a taste of the Kenneth Carl Brut [named after winery co-owner Ken Wilson] followed by the 2018 Chardonnay Reserve Stuhlmuller, Alexander Valley which had just won Gold at the 2020 Sonoma County Harvest Fair. [You’ll note a lot of Gold and above winners at Mazzocco, more than just about any other winery that I’ve encountered and from fairly local and extremely legitimate events where the judges know of what they speak – and taste!]

Antoine’s arrival prompted air hugs, followed by tasting through some of the wines he suggested we try, along with conversation about the crazy year that we had all experienced.

Now Antoine makes a lot of wines at Mazzocco, mostly Zinfandels, far too many to taste all of them, so we put ourselves in Antoine’s hands and off we went.

But, put on the brakes just for a second. Before trying the Zins, we wanted to try the 2018 Grenache Chemise, Dry Creek Valley. Made in a totally different style from the Zinfandels, this really emphasized the softer Grenache fruit. Of course, multiple Golds for this beauty.

But Antoine knew we were there for Zinfandel, so he led us through a tasting of some amazing ones:

2018 Sullivan Reserve – Dry Creek Valley [Captivating aromas of violets and wild cherry with hints of sweet star anise lead to rich layered flavors of black cherry preserves, dark chocolate, cinnamon stick, and spice in the mouth. The crisp, dark concentrated berry finish is framed with luscious tannins laced with baking spices, a dash of Habanero pepper, and a smidgen of cacao.]

2018 Serracino Reserve – Dry Creek Valley [Wonderful aromatics of baking spices, blackberry, and wisteria lead to a harmonious flavor medley of chocolate truffle, nougat, and vanilla bean with hints of gooseberry in the mouth. The tannins are velvety, ending with a smidgen of French oak, a hint of dusty rose, and a dusting of cacao.]

2018 Warm Springs Ranch – Dry Creek Valley [Captivating aromatics of violets, wild cherry, and potpourri meld seamlessly in the nose followed by a fleshy palate of boysenberry and hazelnut framed by luxurious and inviting tannins. This is a well-balanced Zinfandel with round plush tannins and a long caressing finish, hinting of exotic spices, Madagascar vanilla with a smidgen of coffee bean.]

2018 Pony Reserve – Dry Creek Valley [Alluring fragrances of red rose, marionberry, and cherry cola lead into a complex medley of blackberry, raspberry preserves, and Ceylon vanilla. This Zinfandel’s velvety tannins frame a fusion of ripe fruit laced with maple syrup, French oak, and a smidgen of dark chocolate truffle in the finish.]

2018 Maple Reserve – Dry Creek Valley [Inviting aromas of blueberry and rose petals fuse with cacao-scented oak and hints of toffee, showcasing the intense flavors to follow. An opulent entry opens the way to wild cherry marmalade, blackberry, and spice with a smidgen of vanilla bean and traces of hazelnut with cardamom and spice residing in the background. As the layers contribute to the complexity, so do the round supple tannins and integrated oak.]

There are a lot more, but we had to draw the line at some point.

I’ve never been good with tasting notes and I am not going to try to BS my way through with some here. The notes above were provided by Antoine. Suffice it to say these were some of the hardest wines that I’ve ever had to pour out from my glass in order to move on to the next one, and in some cases the only pouring was into my open mouth. Just outstanding.

A tasting with Antoine wouldn’t be complete without a taste of one of the Three Amigos wines, ultra-premium versions of the best the winery has to offer, each one named after a key person with the winery, Kenneth Carl, Juan Rodriguez and Antoine Phillippe. We tasted the 2017 Antoine and it was truly amazing, not surprisingly.

As we tasted we talked about the changes they had to make during the pandemic, both within their now eleven-winery organization as well as with tasting experiences. Of course, problems were exacerbated due to the fires, with many vineyards experiencing fire and/or smoke damage.

Smoke taint can be the kiss of death to a wine. Its impact can be a matter of degree, but no winery wants to put out a product that shows even a hint of it. The amount of samples from the entire area being submitted to labs for testing create a huge backlog. Antoine needed to run some preliminary micro-fermentations on his own to get a handle on things before getting the actual lab results to confirm his findings. He let us taste one result from a vineyard that he declared a total loss for 2020.

This was actually quite interesting. The sample did not taste bad. Antoine compared it to mezcal; we also noted distinct BBQ notes. It just didn’t taste like wine and it was definitely an indicator of a vintage lost for that particular vineyard. And Antoine saved this for the end for a good reason, as after tasting this our palates definitely needed a rest.

Now Antoine had to get back to finishing harvest and we needed to make our purchases and be on our way. As we walked back to our car [wearing masks, of course], I thought – “the Zinfandel trinity has officially become a quaternity”. Long past due, for sure.

Michael Perlis has been pursuing his passion for wine for more than 30 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 President of MCP Financial, which provides outsourced controller services. Michael can be contacted at michaelthezinfan@aol.com or mcpfinancial@aol.com.

Reviewing DAOU’s Soul of a Lion and GIFTS too!

November 27, 2020 by evebushman

My history with DAOU is a long one, so I was thrilled to receive the 2017 Soul of a Lion to review, as well as some gift ideas that I’ve shared below my tasting notes. Let me start with some of my previous notes:

I covered the first few annual Cab Collective events, a multi-day educational retreat for press and sommeliers that was started by Daniel Daou and other Cab-minded Paso vintners. This article ran in January 2017 in Elite Magazine, all about the event (but don’t blame me for this title, it should read the well-rated not underrated) https://scvelitemagazine.com/2017/01/underrated-wines-paso-robles-cabs-distinction-grand-tasting-2016/

At another tasting event this is what I thought of just one vintage: DAOU Reserve Cabernet Sauvignon, Paso Robles 2013 – Who isn’t a fan of DAOU? This reserve Cab was all tobacco, dark and dry and good to go.

An excerpt from another Cab Collective, and also getting my first taste of Soul of a Lion, this is what I’ll share: Daou told the crowd, “We don’t get a bad vintage often…it’s our trademark” as “our region achieves ripeness year after year” delivering wines of “perfect balance.”

From a 2013 report from Robert Parker I also shared: Paso Robles CAB Collective (PRCC) members were awarded dozens of scores well above 90 points for their red Bordeaux-style wines including 98 points and 96 points for DAOU Vineyards and Winery’s 2013 Patrimony and 2013 Soul of a Lion, respectively.

And back in 2010 I wrote: Daou spoke of how he co-founded DAOU with his brother Georges and how Paso Robles has the “most French-like terroir we could find in California.”

2010 Soul of a Lion: Daou said they produced 550 cases of this wine, which saw “new French oak aging for 24 months, still needs some time.” It sold out in five weeks in tasting room. EB: Mint, full/round, plump dark fruit, milk chocolate; Tannic, dusty dark fruit, pepper, long finish. Good to go now or cellar, very nice.

TODAY AND TASTING THE 2017 SOUL OF A LION

A pretty black cherry in color, opaque. Onward, we are greeted with aromas reminding me of sweet fruit leather: blackberry, blueberry and plums; then cherry cola, milk chocolate, white pepper, medium toasted oak and a hint of rich caramel. Next comes a very rich mouthfeel of flavors. Layered fruit and spice: dark, dark fruit and tamed spice; with a juicy, long finish. Can imagine this 2017 getting even more interesting with more age.

Now, some very cool gift ideas from DAOU:

EAT, DRINK & BE MERRY ($129)

Available to purchase: www.daouvineyards.com

Smooth yet robust, DAOU’s cabernet boasts flavors of dark cherry and cassis with subtle mocha and truffle nuances. A firm but smooth texture of pure blackberry fruit and coffee makes for a well-rounded wine that’s ideal to put on your table for Thanksgiving and Christmas dinners alongside meat or seafood dishes.

Gift set includes:

2018 Estate Cabernet Sauvignon
2019 Estate Olive Oil
DAOU Wine Opener
Reserve Linen Box

SOUL OF A LION COLLECTOR’S SET ($450)

Available to purchase: www.daouvineyards.com

Soul of a Lion is the crown jewel of DAOU, named after Joseph Daou, the father of Georges and Daniel Daou. This wine displays richness, elegance and balance.

Gift set includes:

Three 2017 Estate Soul of a Lion
3 Bottle Estate Wooden Box
Lionhead Pourer

Merry and Bright!

MERRY & BRIGHT ($135)

Available to purchase: www.daouvineyards.com

For the fans of whites and rosés, this set includes a bottle of Chemin de Fleurs, an elegant and sophisticated white wine, and Reserve Rosé, inspired by the refreshingly dry rosés that are a winemaking staple in southern France.

Gift set includes:

2019 Reserve Chemin de Fleurs
2019 Reserve Rosé
2019 Estate Olive Oil
DAOU Wine Opener
Reserve Linen Box

Gelson’s to Debut Four New Stellar Wine Offerings by Julien Fayard

November 26, 2020 by evebushman

ENCINO, Calif./PRNewswire/ — With the Holidays around the corner, Gelson’s is uncorking four new bottlings in its exclusive branded collection of Gelson’s Wines, all produced through its ongoing collaboration with one of their winemakers, Julien Fayard who was named 2016 “Winemaker of the Year” by Wine Spectrum. The four stellar wines will be available at all 27 Gelson’s locations across the Southland.

Photo credit: Jimmy Hayes, Wine Enthusiast Magazine.

“We feel very honored to work with Julien again. He is a renowned wine maker with an outstanding reputation from his early work with Lafite Rothschild and Smith Haut Lafitte in his native France, to the last dozen years earning respect across Napa Valley,” said John Bagan, Chief Merchandising Officer for Gelson’s. “We are constantly seeking out the best products from the best producers, and are excited that Gelson’s will continue to make superior quality wines from Julien available exclusively to thousands of our wine-loving Customers across Southern California.”

The new wines include:

Reserve Cabernet Sauvignon Coombsville 2018

Created exclusively for Gelson’s by Julien Fayard, this splendid single-vineyard Cabernet Sauvignon boasts classic Bordeaux style. It is traditionally fermented (temperature-controlled in a stainless-steel tank) and aged for 22 months in new French oak barrels. Dark ruby in color, the wine is full-bodied and complex. Enticing aromas of ripe blueberry and blackberry lead to a robust blackberry palate with hints of cedar and spices balanced by silky tannins. The finish is long, smooth, and delicious.

Reserve Cabernet Franc Oakville 2018

The grapes in this impressive single-vineyard Cabernet Franc are traditionally fermented (temperature-controlled in a stainless-steel tank) and aged for 22 months in new French oak barrels, yielding a vibrant ruby color and tempting aromas of ripe cherry and spices. In addition to plush flavors of blueberry, blackberry, sweet red cherry, and cedar, the elegantly layered palate offers full body, silky tannins, and satisfying depth.

Reserve Sauvignon Blanc Rutherford 2019

The grapes in this Sauvignon Blanc are whole-cluster pressed and aged in stainless-steel barrels, resulting in a wine that’s light blonde in color, boasting creamy texture and an amazing mouthfeel with brisk acidity. Accents of pear and apricot flavors flow into a refreshing, refined finish.

Red Cuvée Napa Valley 2018

This delectable Red Cuvée, expertly blends Cabernet Sauvignon, Cabernet Franc, and Syrah for a wine of bold yet measured character. The grapes are traditionally fermented (temperature-controlled in a stainless-steel tank) and aged for 22 months in French oak barrels. Pleasing aromas of ripe cherry, blackberry, and subtle flint accompany a richly textured, full-bodied palate with silky tannins. Dark fruit and earthy notes define the exquisite taste.

Gelson’s debuted its first branded collection of fine wines three years ago with four Santa Barbara reds (Pinot Noir, Grenache, Syrah, Sangiovese) and one white (Chardonnay), created exclusively for Gelson’s by local winemaker and Wine Spectator Grand Award winner Doug Margerum.

About Gelson’s

Gelson’s currently operates 27 full-service specialty grocery stores in Southern California. Each Gelson’s Market features the full amenities of a traditional supermarket, with the local flavor of a neighborhood market. Their high standards – for quality, value and freshness; unsurpassed service; and attention to detail – define the ultimate grocery shopping experience. With over 65 years’ experience, Gelson’s in-house experts know Southern California’s lifestyle and are driven to find only the best foods and exclusive values for their customers. Gelson’s is particularly known for flavorful, hand-selected produce, the best and freshest cuts of meat and seafood, and Chef-prepared signature recipes. This experience is rounded out by professionally designed floral arrangements, and a convenient selection of the highest quality grocery items. Find out why Life Tastes Better Here® at https://gelsons.com.

Learning About Cosmopolitan’s Wine, the Best Wines “you can afford to drink daily” and the Cab that Stole my Palate – With Guarachi Wine Partners

October 30, 2020 by evebushman

When was the last time you tasted wine with one of your favorite wine influencers? It’s been 8 years since I drove over to Woodland Hills to taste wine with Alex Guarachi, owner of both Guarachi Wine Partners, as well as his own Napa-based Guarachi Family Wines label. Alex’s portfolio of wines have been included in Wine Spectator’s Top 100 of the year, dozens of 90+ scored wines from reputable sources and he’s been named Wine Importer of the Year…

Eve and Alex Guarachi, 10/2020.

That paragraph above was one of my public social media posts ahead of my reconnecting with Guarachi. After that came two more posts, one was a video of all of the bottles we shared and the second was nine photos of our fun. This is the story behind it all now.

Guarachi has been kept pretty busy with his distribution company and his winemaking, he now had many more wines to share from both – it’s been 35 years of growth. In our meeting I learned about one wine brand while tasting three others. I’ll start with the one we didn’t taste: Uncorked by Cosmopolitan. Yes, Cosmopolitan magazine with “the largest young women’s media brand in the world.”

Uncorked by Cosmopolitan

Uncorked by Cosmopolitan

First look: the “Uncorked” wine label is silky smooth on one side, holographic on the other and a shape that is reminiscent of an open magazine…I think! We didn’t get to sample these as they are not yet released, so stay tuned as the magazine will surely be advertising their new babies made by Guarachi! And look for these reasonably priced wines on supermarkets and box stores everywhere. Varietals, with these cute little sayings on each, include 2019 “That’s enough todaying for today” Chardonnay, 2019 “Cheers to pour decisions” Rose, 2019 “Cuz Mercury’s always in retrograde” Pinot Noir and 2018 “This is totally one glass” Cabernet Sauvignon.

Parker Station ($15 range)

Parker Station makes a mighty tasty 2018 Chardonnay that has a mild acidity and benefited from four months in French Oak; a 2018 Pinot Noir that was an easy drinker and I could see why it was a #1 selling wine. Guarachi said the Pinot is the best in the price range. I liked the Pinot with a little chill on it and found it both fresh and fruity. Both wines are made with grapes from Monterey, San Luis Obispo and Santa Barbara Counties; they also make a 2017 Paso Robles Cabernet Sauvignon that had a great nose with a bit lighter flavor than most high alcohol Paso Cabs, and a lovely finish. Guarachi bought the label awhile back “but they’re still married” and he continues to purchase the grapes from the Santa Barbara County and Edna County. All labels proudly state, “The best (Chard, Pinot or Cab name is filled in here) you can afford to drink daily.” I agree.

Tenshen Wines ($20 to $25 range)

I was wowed by both a 2017 Central Coast White wine that was predominantly a white Rhone, with a twist (they added Chardonnay to it) that was aged six to seven months in French oak; and a yummy Cabernet Sauvignon made from Paso’s westside and had spent seven to eight months in French oak. These wines are from a partnership between Guarachi and winemaker Joey Tensley.

Guarachi Family Wines ($75 to $95 range)

Really enjoyed the buttery Guarachi 2018 Sun Chase Estate Vineyard, Petaluma Gap, Chardonnay. The wine is a new release, its grown at the highest elevation in the Sonoma Coast, spent 11 months in new French oak, and no barrel is over two years old; then came the 2018 Sun Chase Estate Vineyard, Petaluma Gap, Pinot Noir – an easy drinker, both rich and tannic.

Finally, the giant 2017 Meadowrock Estate Vineyard, Atlas Peak, Cabernet Sauvignon stole my palate. When we were on the Cab Guarachi commented, “Who doesn’t like it?” and I had to agree. It had spent 20 months in new French oak (65% new) and also benefited from all red volcanic soil. I found it rich, tannic and a length that never gave out. The 14.8% alcohol didn’t translate to heat, it gave the wine tremendous backbone. He had started this endeavor over a decade before, and those years of experience shows. Both the Pinot Noir and Cabernet Sauvignon have been richly awarded in wine competitions.

https://www.instagram.com/guarachiwinepartners/

https://www.facebook.com/guarachiwinepartners/

http://www.guarachiwinepartners.com

Switchback Ridge, Grand Reserves Reward, Grassl Glass and More!

October 2, 2020 by evebushman

What do you know about Calistoga’s Switchback Ridge Winery? How about the new Mastercard, the “Grand Reserves Reward” card, that’s just for wine enthusiasts? Have you handled any Grassl glassware? Visited Liquid Assets Cellars? Let me give you a taste of each, with a special focus on the wine of course!

It started like this: Grand Reserve members were “invited by our partner winery Switchback Ridge to a special private tasting event. They will be pouring their 2015/2016 Merlot, 2015/2016 Cabernet Sauvignon, 2014 Petite Sirah…and one new, not yet released wine for something extra fun! The event will take place at Liquid Assets Cellars in North Hollywood…Pierson Ryan from Switchback Ridge” will lead the tasting.

Learning About Switchback Ridge

Ryan explained that the winery is run by a mother/daughter team Kelly and Ashley Peterson. Ryan said, “This is fantastic wine but the people are better.” The family has owned the land for 106 years, 1999 was their first vintage, they only make about 3 thousand cases per year, they hold all reds four years in bottle after barrel aging and have 21 acres under vine. Winemaker Bob Foley is known as the “Mount Rushmore winemaker’, aka Mr. Merlot, and a very iconic winemaker (not related to Bill Foley).

About 80 percent of their wine is allocated to club members and the remaining 20 percent to wine bars and restaurants. Liquid Assets owner Kevin Jones chimed in, basically saying this is a perfect time to get in on winery allocation lists as due to Covid some members have had to drop off.

Tasting (my notes are in italics)

2015 SWITCHBACK RIDGE MERLOT 92% Merlot, 8% Cabernet Sauvignon

This is what Merlot should be! Ripe aromas and flavors of red cherry and cassis coat the palate with a rich, round middle. A framework of soft tannin delivers a beautiful finish with hints of mocha. 1008 CASES | $58/750ML (This was the first wine I tasted and stayed my favorite throughout. I found more dark cherry over red, the cassis and a finish that just wouldn’t quit! The 16 months it spent in French oak was perfect for my palate.)

2016 SWITCHBACK RIDGE MERLOT 90% Merlot, 10% Cabernet Sauvignon

Enticing red fruit bowl aromas of raspberry, red cherry and cassis are graced with just a hint of savory spice. These flavors flood the palate with a rich mouthful of deliciousness that brings on espresso-like nuances. The structure and balance resolve in a mouth-coating finish that seems to go on forever. 1144 CASES | $60/750ML (Had to agree with the “flood the palate” and the length of the finish noted by the winery above. Jeb Dunnuck gave this one 94 points. This one was a bit tighter than the 2015 for me, I would decant or lay it down for a bit.)

2015 SWITCHBACK RIDGE CABERNET SAUVIGNON 100% Cabernet Sauvignon

Intoxicating aromas of Bing Cherry and black currant. Delicious mid-palate sweetness, gently gripping tannin, finishing with hints of espresso and vanilla bean. A thoroughly ripe vintage with great aging potential. 829 CASES | $95/750ML (Purely Domestic Wine Report awarded this wine 95 points. Ryan said they had a very low yield. I thought it fine to drink now, with dark black cherry, balsamic as well as the espresso and vanilla noted above. My second favorite wine in the tasting.)

2016 SWITCHBACK RIDGE CABERNET SAUVIGNON 100% Cabernet Sauvignon

Intense dark fruit aromas of black cherry and black currant indicate the ripeness and purity of this beautiful Cabernet. The structural framework is sturdy, while tannin grips very gently, carrying the fruit flavors with a trace of vanilla into a long, graceful finish. 1071 CASES | $96/750ML (Jeb Dunnuck really liked this one, giving it a whopping 96+. Beautiful fruit and tannin structure.)

2014 SWITCHBACK RIDGE PETITE SIRAH 100% Petite Sirah (33% Old Vine Block)

You might have to tap on the bottom of the bottle a few times to get this wine out! Incredibly dark and impenetrable with wild berry and boysenberry fruit. The wine coats your palate from beginning to end. Chewy tannins are well integrated and nicely balanced by ripe, jammy fruit and lifted by ample natural juicy acidity. 717 CASES | $62/750ML (I had to use one of my favorite lines, “There’s a lot going on in this glass” to describe this Petite Sirah. Lots of thick jam and strong tannins; Ryan mentioned a great age ability and that it only needed a ribeye steak!)

A note on the not yet released wine – stay tuned to Switchback Ridge as though we were one of the few that have sampled it, we can’t share anything about it publicly until it’s released, possibly by November!

Grassl Glass (Excerpted From Brochure)

Every Grassl Glass is handmade by artisans with over 30 years of glass blowing experience. The result of their skill is a glass with remarkable precision, highest quality materials and unbelievable thinness that feels weightless in your hand. All shapes were developed with the feedback of world renowned winemakers to establish a clear benchmark for how their wines should unfold and be enjoyed by everyone.

Final Words

So, become a card holder, earn some bonus points and you will be invited to tastings with wineries like Switchback Ridge, and other “experiences”. Visit Liquid Assets Cellars, in nearby North Hollywood about 20 minutes from Santa Clarita, for your chance to handle the delicately made GrassL glassware – I swear the decanter weighed a mere ounce – and see the custom cellars where you can also store your wine! Make friends with the owner Kevin Jones and he’ll walk you over to his sister shop, Epicurus Gourmet (I felt like we were in a French grocery!) and maybe also sample his new Kindred Rose wine.

Links

https://switchbackridge.com

https://www.instagram.com/switchbackridge/

https://www.instagram.com/grandreserverewards/

https://linktr.ee/GrandReserveRewards

https://grasslglass.com/

https://www.facebook.com/grasslglass/

Watch 20 seconds or so of how the glassware is made here:

https://grasslglass.com/assets/video/manufacture_low.mp4

https://www.lacellars.com/

https://www.facebook.com/Liquid-Assets-Cellars-103946499846

Epicurus Gourmet

https://epicurusgourmet.com/

https://www.facebook.com/EpicurusGourmet

Musso and Frank Grill Uncorks Brand New Signature Red Wine Label

February 16, 2020 by evebushman

THE HEART OF HOLLYWOOD – Overflowing with the very same blend of warmth, sophistication, tradition, variety, and delectable flavour that have made Musso & Frank Grill such an iconic Hollywood destination for the past 100 years, the restaurant’s 2018 signature Peake Ranch Syrah has just been added to the menu to help welcome the new year. The addition of the new wine represents an integral facet of Musso’s ongoing efforts to expand and embellish its “Award of Excellence” – winning wine program.

The announcement was jointly made today by Musso’s COO, Proprietor, and fourth-generation member of the family of owners Mark Echeverria, and the famed restaurant’s General Manager and Wine Director Andrea Scuto, who blended the new vintage of the wine.

Musso’s 2018 vintage, already labelled classic, is similar to the great 2016 – another classic year for a great vintage and strong growing season, resulting in high quality wines. 2018’s cool temperatures in the late summer and early fall provided ideal weather by which to allow the fruit to have great concentration, with healthy acidity and a good depth of flavor.

Says Mr. Scuto, “Musso’s Peake Ranch Syrah is deep red with purple reflections, shiny in the glass, and shows the concentration typical of a long ripening season. The nose is powerful, with a burst of black fruit and purple flowers accented from the cardamom and baking spices generously imparted by the French oak barrels used to elevate the wine.

The attack on the mouth of our new Peake Ranch Syrah is supple, and confirms the deep core of black fruit, releasing on the mid-palate floral notes and the precious spice accents perceived at the nose. Tannins are sweet and smooth, working together with the natural acidity of the Syrah, to give great structure to the wine in order to pair it with our famous steaks. The finish is long and clean, and leaves the mouth ready for another bite of our legendary food options.”

The new 2018 Musso & Frank Syrah “Peake Ranch,” available by the bottle ($70) or by the glass ($15) – as long as limited supplies last – will be available exclusively to Musso diners. The wine has been barrel picked and blended by Mr. Scuto to offer the very same mixture of old-world sophistication and contemporary warmth that has defined Musso & Frank for a full century and counting. The new wine will play a leading role by its addition to a rapidly-growing wine program that earned Musso’s a coveted Restaurant Award of Excellence for 2019 from Wine Spectator Magazine: https://restaurants.winespectator.com/restaurant/4977/the-musso-%26-frank-grill.

The introduction of the new Musso & Frank signature wine kicks off the legendary restaurant’s 101^st year in business, following the seminal year of 2019 which included the unveiling of an unprecedented “Award of Excellence for a Hollywood Restaurant” from the Hollywood Chamber of Commerce on Musso’s 100^th anniversary (9/27) and the publication of a stunning new coffee table book entitled “The Musso & Frank Grill,” chronicling – for the first time ever – the landmark venue’s history. The book is now available to the public at https://mussoandfrank.com/shop/ or on site at Musso & Frank.

Commenting on the new Musso & Frank wine brand, Mr. Echeverria said, “While Musso’s is primarily known for offering the greatest martinis in the world as well as other popular cocktails, we felt now was the perfect time to expand our award-winning wine program. We look forward to introducing both longstanding and new patrons to our wine program, and to enhancing their Musso’s experience by offering our specially blended new vintage as well. Under Andrea’s expert guidance, we are confident Musso’s will soon become as renowned for our wine selections as for our steaks, chops, seafood, salads, and, of course, legendary martinis!”

Added Mr. Scuto, “We’re committed to offering our patrons an expansive wine list as varied and appealing as our classic dishes themselves. Our new signature vintage is a boutique product made from fruit grown in the extraordinary Peake Ranch organic vineyards in the St. Ynez Valley, and vinified by local star winemaker Kevin Law out of Challen Vineyard in Santa Maria. We’re confident it will serve as an ideal complement to many of our most popular signature dishes throughout the year.”

Pouring On Quality

In addition to creating the new signature vintage and expanding the restaurant’s wine list, Mr. Echeverria and Mr. Scuto will further showcase the restaurant’s growing commitment to serving fine wine with the debut of a new, temperature-controlled wine display. The new display will be featured within one of three new private rooms currently under construction adjacent to Musso’s and slated to open to the public April, 2020.

Representing the first addition to the Musso & Frank Grill since 1955, the new private dining rooms will include one room offering an 8-10 person intimate dining experience, along with two others that can be converted for larger receptions accommodating up to 100 people – ideal for entertainment industry wrap parties, corporate gatherings, wedding celebrations, and a variety of other large and small events.

Raising The Bar For 100 Years

Founded in 1919 by Joseph Musso and Frank Toulet, the Musso & Frank Grill was sold in 1927 to a duo of Italian immigrants named Joseph Carissimi and John Mosso (a coincidentally similar name). Today, Musso’s is owned and operated by the families of Mr. Mosso’s three granddaughters: John and Cathy Echeverria, their son Mark Echeverria and his wife Tina, Steve and Anne Jones, and Richard and Kristen Kohlmeyer.

In addition to Musso & Frank’s remarkable cuisine and welcoming atmosphere, the restaurant has been a favorite watering hole for thousands of Hollywood stars, writers, directors, and studio executives, starting with none other than Charlie Chaplin. Business increased after Musso’s owners first opened an intimate and exclusive Back Room with a full-service bar in 1935. Twenty years later, the now-famous bar from the Back Room – including original light fixtures and furniture – was relocated to what is today referred to as Musso’s “New Room.”

Only The Beginning!

While 2019 was certainly a year for reflection by the owners of the Musso & Frank Grill, Mark Echeverria, his family, and their entire team remain laser focused on the present and future – a key reason why this past year was the most successful in the restaurant’s storied history to date. As Mr. Echeverria sums it up, “For all of us fortunate enough to be associated with Musso & Frank, 2019 wasn’t solely the culmination of our first hundred years – it also marked merely the beginning of our second hundred years!”

For more information, please visit www.mussoandfrank.com.

VGS Chateau Potelle repeats as the highest bid barrel lot for the second consecutive year at the 39th Annual Auction Napa Valley

July 7, 2019 by evebushman

The record-setting wine, Fourmeaux 2017, sold for $85,250 or $710 per bottle (and $8525 per case). The auction was held at Louis M. Martini Winery.

The Bordeaux-style red wine is named after VGS Chateau Potelle proprietor Jean-Noel Fourmeaux. Fourmeaux, who hails from France, founded the winery in 1980 and has been overseeing the production of small-batch, Bordeaux-style wines since then.

“Art is evolutionary, winemaking is, too,” he said when asked about the winning barrel-auction price. “These wines bear my name. They are what I have learned during my life and what I have become. They represent maturity and wisdom, and as well as presence and dimension. [They are] a culmination of my decades-old love affair with wine and life.”

The Fourmeaux 2017 is a highly concentrated, rich, and not overly tannic wine from grapes grown atop Mount Veeder at an elevation of about 2,000 feet. VGS Chateau Potelle produced only 170 cases—10 of which were accounted for in the winning barrel. The wine itself was aged for 20 months in new French oak, and it comprises a blend of Cabernet Sauvignon (97 percent), and Malbec (3 percent). The wine is made from the only grapes they were able to harvest on Mount Veeder in 2017 because of the wildfires.

Fourmeaux 2017 was crafted by Kale Anderson, the youngest American winemaker ever awarded a perfect 100 points by wine critic Robert Parker.

“The 2017 vintage was very challenging,” said Anderson. “To achieve a wine of this quality is really humbling and I’m grateful it was so well received.”

To say this wine appealed is an understatement; the impressive price surpassed the second highest barrel lot by $38,250.

The high bidders on the Fourmeaux wine were Bruce and Jennifer Adams from Louisiana. Bruce Adams said he was delighted to play a small part in such an important event. “To contribute to the continued success of the Fourmeaux luxury brand is a pleasure and it serves a great cause, not to mention the wine is really spectacular.”

This year marked the 39^th annual Auction Napa Valley. Following the conclusion of the event proceeds from the live auction, barrel auction and e-auction will be distributed to support 28 Napa County charities in children’s education and community health. The 2019 event is expected to raise $12 million

As for Fourmeaux 2017, it will be available by allocation only from VGS Chateau Potelle. For more information about the wine or to request an allocation, please visit www.vgschateaupotelle.com.

Experiencing the Universal Whisky Experience 2019

May 17, 2019 by evebushman

In the three years we’ve been lucky enough to attend the Universal Whisky Experience, aka the Nth, I’d have to say it just keeps getting better and better. This year we covered less ground (husband and I split the room – at the Wynn in Las Vegas – in two) and still only tasted maybe a quarter of what was being poured. And even though we each had two tickets for Super Pours, the brand ambassadors offered us everything they had – or it at least seemed that way! (If you just want a synopsis you can go here for photos alone.)

Last time I can share this banner…with yours truly on the top right next to The Nose!

This year I spent my first hour giving some attention to a few Bourbon tables; though I usually make a beeline for the oldest single malts in the room, I mixed it up this time. It might be because there was a large table set up with pre-measured pours, pens and tasting notes drawing my attention to the back of the main hall.

The table I’m referring to was set up Maker’s Mark Bourbon. The tasting experience that Maker’s Mark “Diplomat” Phil Olson talked me through was amazing. I learned about the different oak expressions, and the aromas and flavors each had. I noted that I liked the Seared French Cuvee, Maker’s Mark 46 Cask Strength (46 is the name of the particular wood), Roasted French Mocha and Toasted French Spice – this final one was my favorite. All four used French oak. I also noted that as my palate “warmed” so did my preferences. (Phil had me go back and revisit a couple.) I could’ve spent the entire evening there, and never made it to his finale where you are meant to blend your favorites, then get a few pals to agree with your choice = your own 15k barrel!

Moving on, though it was hard, I was in the mood for Bourbon and quickly found a Las Vegas based distiller, Smoke Wagon Bourbon. I enjoyed all three bottles they poured, and could see why they had won several gold and double gold medals at the San Francisco Wine and Spirits Competition.

Alpine Distilling, located in Park City, Utah, was a surprise for me. The botanicals in their “Summit Gin” slayed me. Now I just have to figure out how to get it from Utah here in So Cal! Also of note for me was their “Spur” Whiskey.

Then I got very much side-tracked by That Boutique-Y Whisky Company. I tasted everything in their line-up. Completely blown away with whiskeys from Japan, So. Africa and England. I think there were a dozen I tried, and a few in the back I got my hands on too. If you ever have an opportunity to taste this whisky brand don’t miss it.

The Scotch Whisky Syndicate 58/6 was a new thrill for me to taste, according to their Facebook page it is “an award-winning 12 Year Old specialist Blended Scotch Whisky, finished in Sherry butts for a distinctly richer fruity character.”

Glenfiddich had 12, 14 and 15 year olds, but I went straight to the 21 year old – as I had visited the distillery in Scotland and had done more than my fair share there. (If you ever get to Scotland don’t skip Glenfiddich – very generous pours. And while you’re at it reserve your kilted driver, aka tour operator, via Rabbie’s.)

I definitely had to stop at the Dewars’s blended Scotch whisky table, as Brand Ambassador Georgie Bell had made me a fan at a past Universal Whisky Experience event where we tasted through all of the single malts that go into Dewar’s. This year I sampled 21, 27 and 32 year olds, all “double double aged for ultimate smoothness.”

Had to taste from Westward American Single Malt Whiskey…when whisky pal and leader of the So Cal Whiskey Club Ries Michael manned the booth.

Finally, I’d like to give a special shout out and thanks to founder Mahesh Patel and organizer Mit Patel, can’t imagine anyone else pulling anything like this off but the Patels and their team.

More Brands Seen at the Show (keep in mind that each of these brands had several pours.)

Macallan

Old Pulteney

John Craggie

Glencairn Crystal (Great nosing glass!)

The Dalmore

Highland Park and Glenrothes

Johnnie Walker

Tomatin

Total Wine

Benromach

Gordon and MacPhail

Facundo Rum

John Dewar Malts

Hardy

Borderies Cognac

Suntory Whiskey

Whistle Pig

Sazerac Rye

Glenfarclas

Dictator

Royal Salute

The Glenlivet

Aberlour

Loch Lomond

The Balvenie

And even though I was lucky enough to be featured in the 2019 Facebook banner ad and don’t expect the honor again, I will be stalking the website and Facebook pages listed below to see if the event photographers caught me “in the act” of having the time of our lives. See you in 2020!

https://universalwhiskyexperience.com/

https://www.facebook.com/universalwhisky/

https://www.instagram.com/universalwhisky/

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.

HOUSE OF CAMUS AND THE BARING FAMILY BRING THE BEST OF FRANCE AND IRELAND TOGETHER WITH LAMBAY IRISH WHISKEY

March 16, 2019 by evebushman

New York, NY – Lambay Whiskey is challenging consumers to ’Lambay’ their St. Patrick’s Day celebrations wherever they are by creating their own Lambay Legend! The brand holds many tales of dynasty and is looking to convey its history as well as a bit of mystery and unconventional fun to its clients. Throughout the month of March, the virtual contest encourages imbibers to use their actual and virtual photo props as well as their creativity to snap & share their best picture to Lambay Whiskey via Instagram using hashtags #LambayLegends and #LambayStPatricksDay. The contest will run across the US in NY, NJ, CT, GA, FL, CA, IL and MA targeting more than 100 bars that carry the iconic brand. The lucky winner will be announced in early April and will win round trip flights for two to Dublin, including accommodations for five nights and a visit to Lambay’s unique private island, to taste the spirit of Lambay and carve their name into their Legends Wall of Fame.

Lambay Whiskey is crafted with Trinity Well water from Lambay Island and finished in French oak cognac casks carried across the sea from the world-renowned cellars of Camus, France. This partnership was born from an intriguing collaboration between two families, Camus, the world’s leading family-owned cognac producer and the Baring family’s Revelstoke Trust. The new brand, soaked in history and extensive roots, was launched in 2018.

Both families share a history of rarity and refinement, a passion for nature, innovation, entrepreneurship and appreciation for the finer things in life. Their unique, triple distilled Irish whiskey has been crafted and inspired by the Island of Lambay, home of Alexander Baring, and finished with the techniques and expertise of Maison Camus, ancestral home of Cyril. The entrepreneurial Cyril Camus is part of the fifth generation of Maison Camus, an illustrious French family famous all over the world for their incomparable Cognac. Bonded by a love of nature and the finer things in life, Cyril and Alexander make the perfect partners in whiskey production.

Lambay Island is a unique, hidden paradise just three miles off the coast of Dublin, Ireland. The island is a veritable odyssey of oddities as it is also home to a herd of grazing cattle, a playground for puffins, a sanctuary for seabirds and the adopted home of a troupe of red-necked wallabies.

The Lambay Small Batch Blend is triple distilled and crafted with notes of malt, flora, cracked almonds and pepper. This blended whiskey is full bodied and the finish has a lingering spiciness attributed to a Cognac cask finish. A perfect Irish whiskey for a cocktail, or on its own on the rocks, Lambay Small Batch has characteristics as unique as the island itself.

Lambay Single Malt is a triple distilled, un-peated, craft malt whiskey. Its unique flavor can be attributed to first fill bourbon barrels that impart a subtle sweetness and floral note. This deliciously smooth whiskey is wholly finished in select Cognac casks <https://www.lambaywhiskey.com/our-story/the-crafting-of-lambay-irish-whiskey/>that have been exposed to the sea air on Lambay Island. These casks have been shipped from Maison Camus <https://www.lambaywhiskey.com/our-story/maison-camus/> to the shores of Lambay. Here, the Single Malt casks rest, exposed to notes of iodine, seaweed and salt via the maritime winds and sea spray. By allowing these subtle elements to influence the casks, each batch brings a new taste profile to the Single Malt, producing a well-balanced finish with lingering notes of green fruits and the taste of coconut, malt and dried berries.

Both whiskeys capture the perfection and nuances of the natural paradise that is Lambay Island. Since April 2018, Lambay Whiskey has won a total of 14 medals in recognition of its premium quality.

This Saint Patrick’s Day, Lambay Whiskey drinkers will be competing to release their inner Irish flare!