Eve's Wine 101

Tasting Vermentino from Maremma, Italy

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Today we have another one-bottle post. When I started doing one-bottle posts it was because my husband Eddie prompted me to. We both felt it was an injustice to hard working winemakers, winery workers and winery owners to give the typical three words – a fruit, and then a spice and a mineral – alone to describe a wine considering all of the work going into each and every bottle. So today it will be a few more words about:

The hidden gem of Maremma is a land warmed by the sun, and mitigated by the sea breezes. Vines have been growing here since the Etruscans and today, vineyards expand over 8,770 hectares. Unlike the rest of Tuscany, Sangiovese represents less than half of the total Maremma vineyards, leaving space to other native and international grape varieties, which is where the area truly shines.

Marchesi Frescobaldi Tenuta Ammiraglia ‘Masso Vivo’ Vermentino 2018 (SRP $24) greatly represents the high potential and quality of the area.

My Notes

Marchesi Frescobaldi Tenuta Ammiraglia ‘Masso Vivo’ Vermentino 2018 (SRP $24)

Color: Very pale yellow, with a darker rim.

Aroma: Lots of fleshy ripe peach, sliced honeydew melon, lemongrass and wet gravely sand. It was very appealing.

Flavor: Same fruit as in the aromas with the addition of fruit cocktail in its own juice. A mild acidity and minerality that delivered in a long, wet finish.  Due to the acidity I would love this with any pasta that is doused in a creamy or cheesy sauce, with the addition of shellfish or chicken. Also would be good with soft cheeses before dinner and maybe a Key Lime pie that matches the acidity afterwards as a palate cleanser/finisher.

Vermentino is an Italian white varietal I’d like to see more of in restaurants, especially Italian restaurants. The world does not survive on Pinot Grigio alone I say, try something different! So I earnestly hope that this little one-bottle post will get readers to order Vermentino, and if offered, one from Masso Vivo!

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.

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.

The Grenache Association Welcomes International Grenache Day on Friday, September 15 with LocalWineEvents.com/GrenacheDay

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List your events celebrating Grenache for free at LocalwineEvents.com/GrenacheDay and Find a Celebration Near You 

AVIGNON, France, /PRNewswire/ — The Grenache Association – a not-for-profit coalition of fans of the Grenache grape – welcomes the world to celebrate the 13th International Grenache Day on Friday, September 15, 2023. This annual event, held on the third Friday of every September, has been instrumental in spreading the “gospel of Grenache” through social media initiatives, in-person and virtual wine tastings, and events at wineries, wine shops, wine bars, wine academies, and restaurants.

This year, the Grenache Association welcomes a new partnership with LocalWineEvents.com which created a portal specifically for #GrenacheDay on its website: LocalWineEvents.com/GrenacheDay. Participating venues, industry professionals, and others can post their public events on the site which wine lovers can search for by city or browse all events worldwide.

Local Wine Events is the world’s biggest site for neighborhood wine and food event listings in over 63 countries. Their weekly e-newsletter The Juice reaches over 300,000+ subscribers with an average readership of 500,000 wine and food enthusiasts weekly.

According to LWE founder Eric Orange, “Our mission at Local Wine Events is to make wine events easily accessible wherever you are in the world and to help promote wine shops, restaurants, wineries, and wine! Grenache is one of our favorite varietals and #GrenacheDay is a great opportunity to list fun events to promote it.”

ABOUT GRENACHE: Grenache is planted on six of the seven continents and delivers a “sense of place” or expression of its terroir in every sip. It is enjoyed by wine mavens and newbies who embrace its earthy fruitiness and complexity, long finish, and medium body which translates to a velvety, voluptuous mouthfeel. This versatile varietal is the cornerstone of great wines like Châteauneuf-du-Papes, GSMs, and many rosés.

Laurence Ferraud of Château Pegau loves how Grenache morphs into “1000 variations and nuances,” reflecting the varied soils — pebbles, sand, clay– that give birth to her award-winning wines: “Grenache is our King, no other grape variety matches better the terroir in Châteauneuf-du-Pape. It gives full expressions as it ages, from its deep black fruit to its range of spices. Our Domaine du Pegau wines are 80% Grenache. This grape has been the heart and soul of my family for generations, since the start of Domaine Pegau in 1987 and my own Chateau Pegau since 2012.”

GRENACHE ASSOCIATION: Thanks in part to the Grenache Association’s campaign, Grenache has also been recognized as a major player in the wine world as a standalone single-varietal wine. The late Stephen Spurrier, Michel Bettane, Walter McKinlay of Domaine du Mourchon, and Nicole Sierra-Rolet of Chêne Bleu wines launched #GrenacheDay in 2010 with their grassroots association run by volunteers.

CLIMATE CHANGE WARRIOR: Grenache is considered by many as the most climate-change-friendly grape grown. Its wind and drought-resistant deep root system reaches the water table, making it less dependent on rainwater or irrigation for hydration.

Comments Grenache Association co-founder Nicole Rolet of Chêne Bleu: “More and more superstar winemakers are turning to Grenache to build their blends and even more are embracing it as a single blend wine. The word “Grenache” should be in every wine lover’s lexicon.” 

How to Celebrate #GrenacheDay:

Log an Event: www.localwineevents.com/GrenacheDay

Post #GrenacheDay photos and videos:

Twitter: @grenache_global,

Facebook: https://www.facebook.com/GrenacheSymposium or Instagram.

Download a #GrenacheDay image:

http://www.grenache-association.com/index.php/grenacheday/ to email to friends, post on your social media, or create an invitation.

Kathryn Hall Harvest Celebration RETURNS SATURDAY, SEPTEMBER 9

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ST. HELENA, CALIFORNIA –HALL Napa Valley, one of the leading, family-owned Cabernet Sauvignon producers in the country, has announced the date for its annual Kathryn Hall Harvest Celebration. The annual event will be taking place at HALL St. Helena on September 9, 2023. The harvest event, which includes a new, fun theme each year, features the 2020 vintage of HALL’s flagship wine, Kathryn Hall Cabernet Sauvignon.

HALL’S ANNUAL EVENT RETURNS SATURDAY, SEPTEMBER 9

“Each year, we love celebrating each new Harvest with our flagship wine” says Vintner Kathryn Hall. “With its rich and complex flavors, velvety texture, and elegant structure, this wine represents the culmination of our passion and dedication to producing the finest expressions of Cabernet Sauvignon.”

The Kathryn Hall Harvest Celebration will allow guests to sample the 2020 vintage of Kathryn Hall Cabernet Sauvignon. This year’s theme is Camp Kathryn, where guests will get to experience a favorite summer pastime – summer camp with wine country style. There will be a bevy of camp-inspired activities for guests to take part in, live entertainment and California cuisine stations, including a camp must-have, smores.

The event includes three ticket options for guests to purchase:

  • General Admission Ticket – $150
    12:00pm – 3:00pm
    Guests are invited to celebrate CAMP KATHRYN as HALL releases the 2020 vintage of its flagship Cabernet Sauvignon. This ticket includes admission to all the Camp-inspired fun at the main event.
  • Kathryn Hall Vertical Ticket – $350 (SOLD OUT)
    11:00am – 12:00pm
    The Kathryn Hall Cabernet Sauvignon Vertical Tasting will be hosted by Vintner Kathryn Hall, HALL President, Mike Reynolds and HALL Winemaker, Megan Gunderson. The vertical tasting includes five vintages of Kathryn Hall Cabernet Sauvignon from 2016 – 2020 vintages. This Ticket also includes General Admission access to the main event.

The celebration allows guests to learn more about HALL’s flagship wine, the Kathryn Hall Cabernet Sauvignon. The wine is defined by its core of dark, succulent Sacrashe Vineyard fruit located just above the Rutherford Appellation at the top eastern ridge of the Vaca Mountain range in Napa Valley.

Since the first vintage was produced in 1996, the Kathryn Hall Cabernet Sauvignon wine has been one of the highest rated in HALL’s portfolio, earning over 100 scores rated 90 points and above from the industry’s top critics including The Wine Advocate, Wine Spectator, Wine Enthusiast, Jeb Dunnuck and Vinous. Additionally, Kathryn Hall Cabernet Sauvignon earned the #2 spot in Wine Spectator’s “Top 100” list in 2011.

WHAT: Kathryn Hall “Camp Kathryn” Harvest Celebration

WHEN: Saturday, September 9, 2023

WHERE: HALL St. Helena
401 St. Helena Hwy S.

St. Helena, CA 94574
TICKETS: Tickets can be purchased HERE.

For more information, please visit Kathryn Hall Harvest Celebration, follow on social @hallwines, or by calling 707-967-2626. # # #

HALL produces award-winning Napa Valley Cabernet Sauvignon at two properties in Napa Valley in St. Helena and Rutherford. Owned by Craig and Kathryn Hall, the winery crafts artisan wines that express the unique and diverse character of the wine country’s soils and climates through meticulous attention to detail in the vineyards and the winemaking process. Led by Vice President of Winemaking, Megan Gunderson, HALL focuses on producing distinctive Cabernet

ABOUT HALL Wines:

Sauvignon bottlings highlighting the finest vineyards and sub-appellations of the Napa Valley. The HALL St. Helena Winery was the first LEED® Gold Certified Winery in the State of California in 2009 and earned another LEED® Gold certification for its high-tech production facility and Tasting Room in 2014, making HALL a leader in green efficiencies. For more information about HALL, please visit www.hallwines.com or by calling 707.967.2626. @hallwines #artofcabernet.

From the Farm Winery: The Difference Between A $25 Wine and a $75 Bottle

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This week I’m sharing my space with The Farm Winery in Paso Robles. Why you may ask? Because their answer to the question, why buy an expensive or inexpensive bottle of wine is a comprehensive one, and much more than I could have come up with myself:

A Farm Club member wrote and asked our advice on how to appreciate the difference between a $25 wine and a $75 bottle (other than by looking at the price tag!).

We thought hard about this question – as to answer it has many angles and avenues of approach.

In wine, as in many spheres of life, there is reality, and there are appearances.  There are solid products, and there’s marketing.  And if you’ve been dipping into the trough of appearance-driven wines, it’s no wonder that they taste similar to each other.

It’s a good moment to be analytical and break down the differences between “medium” and “high-end” wines into various elements.  Wine is more than the sum of its parts; nevertheless, it is always insightful to contemplate the parts independently.

What helps me the most when thinking analytically about wine is to think about 7 elements:  Fruit Texture, Tannin Structure, Freshness, Minerality, Complexity, Terroir Expression and Balance.

Fruit Texture: I like to use a textile simile for this.  High-end wines are like luxurious Egyptian cotton bedsheets which have a high thread count.  Fruit texture is similar to the tightness of the weave.  These wines fill and coat your mouth.  As the quality of the wine decreases, you can sense a lessening of the texture, all the way to an open weave like burlap (you don’t want those wines!)

Tannin Structure:  Here we need to examine both quality and quantity.  Tannin structure has a tactile, physical sensation, and its quality is like higher grit sandpaper – what we call “fine-grained tannins”, the better the wine.  And vice-versa.  On the other hand, the tannin quantity variable does not directly define quality.  It is rather a balancing act.  A great wine will have enough tannin to give it a good backbone. Not too much, which would turn it rigid.  Not too little, which could be conducive to flabbiness.

Freshness!  So many words to describe acidity: Sour, vertical, sharp, cutting, vibrant, fresh.  Some of these descriptors are a good thing, others less so.  And like tannin, it’s about the balance of quantity and absolute quality.  High-quality wine has ripe acidity and is mouthwatering, cool, and fresh. This acidity is an uplift to the fruit and the aromas.

Minerality:  To paraphrase a famous jurisprudence quote: “I cannot define it, but I know it when I see/taste it.”  A source of endless controversy because of the difficulty of codifying minerality.  But a source of pleasure and interest in wines that exhibit this attribute, with its elusive definitions of rocks or graphite or slate or chalk or tar.  Minerality, like complexity, correlates to lower vineyard yields.

Complexity: This one is easy to think of.  More elements within the wine make it more interesting and more balanced.  As this normally occurs at lower levels of grape production per acre, you’ll find wine complexity, wine quality, and wine price highly correlated.  I’ll speak little on this here because ultimately complexity is a build-up of Fruit, Tannin, Freshness, and Minerality. So it is an attribute that is the sum of other attributes.

Terroir Expression:  Every grape grower that I know speaks about the terroir expression of the wines made with his grapes.  Real terroir is that difficult-to-describe, ineffable, ethereal quality that defines wines that taste of a place, wines that have personality and character.  And sumptuous wines with terroir expression are more expensive because they are rare.  Most vineyards deliver fruit character.  Some are better than others, but only good fruit.  What we call “varietal typicity.”  A Cab that tastes like Cabernet Sauvignon.  A Pinoesque Pinot Noir.  A Malbec with classic plum flavors and aromas.

Balance:  The final element which you should experience with a more expensive bottle.  Neither the alcohol, nor tannins, nor acidity, nor fruit dominates.  Rather, a ‘feng shui’ where you experience harmony and while you sip, everything just “feels right.”

Real character in a wine engages all your senses.  It compels you to travel, either through places or through time.  It is the start of the road of “interest” for wine.  And it is a road that ends in “emotion.”  Because there are wines that engage all your being to such a degree, that the small hairs of your arms stand on end, a shiver runs down your back, and a highly suspicious brightness fills your eyes.

At The Farm Winery, we’ve made our mission in life to find those vineyards with the potential to deliver (once farmed the right way) the kind of grapes that then can give birth to these kinds of wines.  That’s how, for example, we came to have several Cabs that are dramatically different from each other, despite all coming from Paso’s Westside.  Taste Cardinal, LPF and Old Union side by side.  No need to be a super-taster.  Reality jumps out of the glass.  Authority that comes from the vineyard, not from the winery process, or the brand of barrels used.

This is what inspires us.

Cheers, The Farm Winery Gang

www.TheFarmWinery.com

Cheers! Princess Cruises Earns 15 Wine Spectator Awards of Excellence, Sweeping the Cruise Category for 2023

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Main Dining Rooms Across the Fleet of 15 Cruise Ships Recognized Among Select Restaurants for Well-Curated Wine Lists

SANTA CLARITA, Calif. /PRNewswire/ — Raise a glass with Princess Cruises for its wine program! All main dining rooms across the fleet of 15 ships have once again been honored with an Award of Excellence in Wine Spectator’s 2023 Restaurant Awards, more than any other cruise line. Each Princess ship is recognized for its wine lists that pair well with the menu, offering a well-rounded culinary experience.

Wine Spectator, the world’s leading authority on wine, began its awards program in 1981 to recognize the world’s best wine lists. There are three levels: Award of Excellence, Best of Award of Excellence and Grand Award. This year, 2,001 restaurants achieved the Award of Excellence, given to restaurants with 90 wine selections or more that also match the cuisine in both style and pricing.

Princess’ carefully curated wine list includes more than 250 labels. Each major varietal and wine-growing region is represented, letting guests taste the best from around the world. The Princess beverage team designed a wine philosophy that centers on exploration, discovery and enrichment.

“Receiving this highly regarded recognition from Wine Spectator once again reaffirms our commitment to curate a collection of wines that encompass noteworthy, exceptional and familiar varietals to explore,” said Sami Kohen, vice president of food and beverage for Princess Cruises. “We believe we offer the most extensive wine list in the industry that reflects our guests’ shared passion for travel and celebrating with wines from many of the destinations we visit.”

Available in the main dining rooms fleetwide, the wine menu is approachable with various price points and descriptions to make it easy for occasional wine drinkers and aficionados alike to sip. Wines from around the world including from New Zealand, Argentina, Italy and even China are featured. In addition, Princess celebrates women winemakers with a special list, identifies biodynamic, organic, vegan and sustainable wines, and offers many selections by the glass. Descriptions call out wines as “refreshing,” “light and mild,” “fruity and vibrant,” and “rich and textured” for easy selections.

Most recently, Princess partnered with renowned Caymus Vineyards to offer the exclusive Caymus Vineyards Winemaker Dinner. Available for $140 per person, the new Winemaker Dinner leverages the expansive expertise of Chuck Wagner, owner and winemaker of the renowned Napa Valley’s Caymus Vineyards, to deliver a five-course menu crafted to complement the tasting notes of his wines. The dinner, available for 12 guests per seating, is offered two to three times per cruise, based on voyage length, and interested guests can reserve their spot once on board.

The complete list of award winners is available in the August 21, 2023 issue of Wine Spectator, available at newsstands July 11, and at www.winespectator.com.

About Princess Cruises 

Princess Cruises is The Love Boat, the world’s most iconic cruise brand that delivers dream vacations to millions of guests every year in the most sought-after destinations on the largest ships that offer elite service personalization and simplicity customary of small, yacht-class ships. Well-appointed staterooms, world class dining, grand performances, award-winning casinos and entertainment, luxurious spas, imaginative experiences and boundless activities blend with exclusive Princess MedallionClass service to create meaningful connections and unforgettable moments in the most incredible settings in the world – the Caribbean, Alaska, Panama Canal, Mexican Riviera, Europe, South America, Australia/New Zealand, the South Pacific, Hawaii, Asia, Canada/New England, Antarctica, and World Cruises. The company is part of Carnival Corporation & plc (NYSE/LSE:CCL; NYSE:CUK). 

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.

Review: Rose and White Prosecco from Villa Sandi in Treviso

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So happy to have the opportunity to taste and review three Prosecco wines, from the Villa Sandi winery in Italy, one white and two rose! (Rose Prosecco is a newer wine to be allowed in the DOCG, making me even more excited to try.) Prosecco must be made from at least 85% of the Glera grape. For the white, this was blended with Chardonnay and with the roses it was blended with Pinot Nero. The notes below after my initials are my tasting notes, the rest of the descriptions of the wine and winery came with my samples.

The Wines
Villa Sandi , Valdobbiadene Prosecco Superiore DOCG, Extra Dry, NV SRP $25
From the hilly and historic DOCG area Conegliano-Valdobbiadene, this Prosecco is made with 85% Glera and 15% Chardonnay. This luscious and fruity wine shows golden apple, stone fruit and honey aromas, followed by flavors balanced by lively acidity and a mouthwatering finish.

EB: This was the sole white sparkler, though looking at the color in the bottle in reminded me of a light lemon. (This wine and all of the others, was sampled in a wine glass instead of a flute, so the bubbles are not as noticeable but the aromas are.) Aromas included white peach, lemon and cream. Got many more of those aromas on the mouth: that same creaminess and lemon like a lemon Gelato, lemon ice or Limoncello, as well as peach (a stone fruit), with a balanced finish of fruit and creaminess.

Villa Sandi Il Fresco Rosé, Treviso DOC, NV, SRP $17
Crafted from a blend of native Italian grape varieties 90% Glera and 10% Pinot Nero Il Fresco Rosé epitomizes the perfect summer wine. Aromas of fresh berries and a hint of spice lead to a palate of crisp acidity and a creamy mouthfeel. This delightful sparkler is dry, fresh and zesty.

EB: This wine, a Rose Brut Rosato, was the color of strawberries. On the nose there was plum, strawberry, pomegranate and a noticeable minerality. The taste reminded me of sweet fresh and stewed fruit, strawberry shaved ice, a bit of ruby port wine with some minerality and a medium finish.

Villa Sandi il Fresco DOC Rosé Millesimato 2021, SRP $22
This vintage is crafted from a blend of 85% Glera and 15% Pinot Nero grapes in the Veneto and Friuli Venezia Giulia regions. Its aromatic freshness offers a bouquet of red fruits and floral scents with notes of pomegranate and rose. The well-balanced palate is silky and full.

EB: Our last wine to sample was also the color of a fruit, this time it was ripe peach. Somehow that same peach also came forward on the nose, along with melon and wet stones. Tasting the wine I got cantaloupe, honeydew and kiwi with a mild acidity and balance.

About

A sparkling jewel in the heart of the Treviso Province, Villa Sandi’s majestic property with an extensive network of underground cellars, dates back to 1622. Today, the villa is headquarters to Tenuta Villa Sandi owned by the Moretti Polegato family.

Rooted in tradition, their inspiring wine story began in the 1920s with the purchase of vineyards by Mario Polegato. The untimely sudden passing of his son, saw his daughter-in-law Amalia Moretti take the helm in the 1970s, and she and her children took charge in restoring the Villa Sandi estate to its former glory. Pioneers in the export of Prosecco, in the early 1980s they lead the way  in raising international awareness and appreciation for Prosecco. 

A fertile land of ancient origins, Villa Sandi now comprises five estates that extend through the regions of Veneto and Friuli Venezia Giulia and encompass the entire Prosecco area, from the gentle hills of the Asolo DOCG, to the steep slopes of the Conegliano Valdobbiadene DOCG, to the special Cru of Cartizze.

At every stage of production, from vineyard to wine cellar, Villa Sandi is committed to environmental protection and the development of a new ethic of cultivation. Their Biodiversity Friend Certification is a sustainable agriculture model with a low environmental impact employing eco-friendly measures that promote biodiversity and minimize their carbon footprint.

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.

Wilderton to Open Country’s First Non-Alc Dedicated Tasting Room and Distillery

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Wilderton to Open Country’s First Non-Alc Dedicated Tasting Room and Distillery

Wilderton to Open Country’s First Non-Alc Dedicated Tasting Room and Distillery Press .docx

Hood River, OR – Wilderton, the leading craft non-alcoholic spirits producer, has opened the country’s first exclusively non-alcoholic distillery and tasting room. Set against the stunning beauty of Hood River, this revolutionary venture represents a significant milestone for the non-alcoholic spirits industry and will serve as a hub for brand and category education, community engagement, and the exploration of non-alcoholic craft spirits.

Wilderton CEO & Co-Founder Brad Whiting shares, “In the traditional spirits world, I have seen firsthand how a home distillery and tasting room provides a powerful anchor for exploration, innovation, and brand transparency. This is crucial in the non-alcoholic space as we introduce a whole new experience to our guests and elevate the appreciation of our craft process and products with bartenders. Spearheading this milestone and doing so in my hometown of Hood River feels especially sweet.”

Wilderton’s new distillery, attached to the tasting room, will house its distillation and production facility, including a 1,500-gallon stainless vessel for extraction of whole, raw botanicals, and a 1,000-gallon stainless vacuum pot still. The immersive tasting room will be open daily and offer scheduled tours of the facility and a behind-the-scenes look at Wilderton’s R&D lab where art, science, and innovation merge. The distillery tours will allow visitors to witness the production process and experience a sensory journey through the various Wilderton botanicals: citrus, bitter roots, exotic spices, precious woods, and everything in between. Distillery tours will be available for visitors weekly and are by reservation only.

Prior to building this state-of-the-art facility, Wilderton was produced at partner facilities in Portland. Seth O’Malley, Wilderton Founding Distiller, expressed his excitement about the implications of this new production facility, “Having the right equipment hand-picked by our team for extraction and distillation at our own Wilderton distillery means we have more opportunities to tinker and continually refine our offerings. It also gives us space to develop new products, including limited edition releases and seasonal offerings. In addition to creating our own production space, it was equally important for us to have a physical space to build community, share ideas, and connect over the rich world of botanical spirits.”

Striving to expand inclusivity in cocktailing and provide healthier alternatives for those seeking options that fit a more active lifestyle, Wilderton wanted to create a tasting room that would be a gathering place, encouraging exploration. This tasting room vision was brought to life by the Wilderton team and Christina Tello of Tello Interiors. The Wilderton Tasting Room interior design reflects the unique spirit of the Pacific Northwest. Notably, a stunning 40’x16″ hand- painted botanical mural by J. Brinkerhoff will serve as a signature anchor and pay homage to the botanicals that comprise Wilderton’s signature spirits. Sustainability was also a priority during the design process, with the building constructed to LEED Gold standards.

Wilderton’s tasting room will feature a range of experiences for visitors, including complimentary guided tastings of their unrivaled spirits and mouth-watering, non-alcoholic craft cocktails for purchase. Additionally, a rotating specialty cocktail will be available along with Wilderton Spritz happy hours each week during the Summer.

The tasting room opened its doors on July 1st, 2023. Wilderton’s new tasting room and distillery are located at 407 Portway Ave, Suite 100, Hood River, OR with outdoor seating facing the Columbia River and Hood River’s bustling waterfront. It will be open to the public seven days a week from 12pm to 6pm. Walk-ins are welcome for tastings, while tours of the facility will require prior appointments. To learn more about Wilderton’s new tasting room and distillery or to make a reservation visit https://wildertonfree.com/pages/tasting-room.

About Wilderton

Bringing craft sensibilities to non-alcoholic spirits, Wilderton creates bold, non-alcoholic spirits expertly crafted from raw botanicals sourced from around the world to re-imagine no and low- alcohol cocktails. Using both less common and familiar wild plants from around the world, Wilderton’s signature expressions, the spicy, smoky Earthen, the bright, floral, citrusy Lustre, and the herbal, refreshing Bittersweet Aperitivo offer provocative flavor combinations. Fellow Oregon craft spirits veterans Brad Whiting and Seth O’Malley came together with a shared mission: to create amazing liquids that would celebrate the complexity and experience of a traditional spirit but pair better with an active lifestyle. The beautiful result is Wilderton.

For more information, visit http://www.wildertonfree.com | @wilderton_free

Gordon And MacPhail Connoisseurs Choice 31 Year Old from Mortlach Distillery, distilled in 1989, awarded Whisky of the Year

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Golden Barrel Trophy: Gordon & MacPhail to receive the coveted Golden Barrel Trophy for the 1st time for winning ‘Whisky of the Year’ at the 2023 International Whisky Competition.

LAS VEGAS /PRNewswire/ — The International Whisky Competition Committee is pleased to announce that Gordon & MacPhail, one of the world’s leading independent whisky bottlers, has won Whisky of the Year at this year’s competition. The Gordon & MacPhail Connoisseurs Choice 31 Year Old from Mortlach Distillery, which was distilled in 1989, has been awarded the prestigious title of ‘Whisky of the Year’ at the 2023 International Whisky Competition, which was held this year in Bardstown, Kentucky. This is a remarkable achievement that underscores the company’s unwavering commitment to quality, tradition, and innovation in the art of combining oak, spirit and time to create single malts using their own casks.

New make spirit from Mortlach Distillery was filled into cask 4303 a refill sherry hogshead in 1989 and selected for bottling by Stuart Urquhart, Operations Director at Gordon & MacPhail 31 years later. This exquisite whisky, matured in hand-selected casks and finished in a refill Sherry Hogshead exhibits the true essence of the Mortlach character, and the savoir-faire of the Gordon & MacPhail’s expertise, offering a complex array of rich fruit, chocolate, and subtle spice flavours that culminate in a stunningly long and warming finish.

“We are incredibly proud to see our Connoisseurs Choice Mortlach 1989 (31 Year Old) recognised as the Whisky of the Year,” said Richard Urquhart, Head of Sales (Americas) at Gordon & MacPhail. “This accolade is a testament not only to the exceptional quality of the Mortlach spirit but also to our expert team in selecting the ideal cask and maturing it for just the right amount of time. Every bottle we produce is the result of a careful process followed since 1895, embracing innovative methods to push boundaries in whisky maturation.”

“We warmly congratulate the entire team at Gordon & MacPhail for creating such a complex, rich, and perfectly balanced whisky” said Sébastien Gavillet, Head of Tasting Panel.

Gordon MacPhail will receive the Golden Barrel Trophy for winning the Whisky of the Year during a ceremony to be held this fall in Elgin, Scotland.

Official results: www.whiskycompetition.com/2023-results

The International Whisky Competition, held annually, is widely recognized as one of the most influential whisky awards globally. A panel of whisky experts (Masters of Scotch, Masters of Bourbon, Certified Spirits Judges, Master Blenders, Distillers, and Whiskey Experts) rigorously double blind-taste each entry to identify the very best expressions across a range of categories from whiskies sent from all over the world. The International Whisky Competition tasting panel uses the most comprehensive tasting method available. 15 criteria are required to produce the tasting notes as well as aroma and flavor profiles of each whisky entered. Unlike other competitions, the judges are presented with one whisky at a time, to ensure each whisky gets the proper attention. It’s possibly the only competition in the whisky world to deliver unique medals designed to promote each of the winning whiskies. Only 3 medals (Gold, Silver & Bronze) are awarded per category. The Whisky of the Year (highest score during the competition) gets rewarded with the Golden Barrel Trophy.

The 14th edition of the International Whisky Competition took place in Bardstown, Kentucky over four days, from May 20th to 23rd, and received hundreds of whiskies from all around the world.

For more information about the International Whisky Competition, please visit whiskycompetition.com