Tag Archives: USA

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2014 Migration Pinot Noir, Duckhorn Wine Company

I’m here at Fleming’s having a great late night dinner, and the 2014 Migration is only a part of the fun. My first choice was actually the MacMurry Pinot, but the bartender just doubled back to notify me that they’re out–the Migration is his recommendation of a similar red from the Russian River Valley and I’m up for it.

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2014 Migration, Duckhorn Wine Company, Russian River Valley, California, USA.

The Hornets game went to overtime before spilling disappointed fans into the streets, but my prospects are on the rise here at my favorite Charlotte steakhouse. The lighting is mellow, the buzz calming, and good folks are here having good times. Since the hour grows late I’ve decided not to steak it up but picked out instead a seared ahi tuna that is cooked just right for me and has some cool ginger dressing drizzled on the plate to go alongside the funky little salad served with the fish.

The Migration probably shouldn’t accompany the tuna, but what the heck, right? It’s a pretty layered drink, this red, and I’ll share with you for sure notes of cherry (most dominant), cranberry, and strawberry. I do not quite taste orange in this 2014 Pinot, but it does have an aftertaste that I’ve come to regard as orange (which is not quite the same thing, is it?) as I swirl this in the glass and consider. This vintage is barrel aged in French Oak (100%) for 10 months, and the taste is worthwhile.

Excuse the brevity of this one but I am indeed spent. I’ll keep the Migration top of mind for some time–just one small part of trying to get the most out of the day and hope it does for you too.

 

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2014 Count’s Selection Sangiovese, Buena Vista Winery

Happy Thanksgiving, everyone. I am thankful for many things this year (you know who you are) and Buena Vista wines are one of ’em. This bottle is from the vineyard’s first-ever vintage of Sangiovese and is a harbinger of promising horizons for Buena Vista. Founded in Sonoma in 1857, Buena Vista is California’s oldest premium winery (also my favorite) and this tempting red shows the winery not content to rest on its laurels but rather the winemaker’s ongoing commitment to excellence and experimentation.

screen-shot-2016-12-03-at-4-35-18-pmWe pulled the cork on a gorgeous November afternoon; with the sun shining brightly and temperatures in the high 60s, all of us gathered for dinner were relaxing outside instead of watching football on a day I often call “Dallas Thursday” to the ire of all non-Cowboys fans. Tailgating games were in full swing, and beverages flowing–including this Sangiovese. Only a few entries of Sangiovese (see the Puglia, Amantis, or Biltmore) exist on Notes, but they do seem to coincide with family and holiday gatherings so this bottle is coincidentally relevant to this trend.

Our host and hostess provided an AMAZING spread (thank you so much, Brandon and Jackie), one that was bountiful and full of delicious treats. There were two turkeys, a spiral-cut ham, all kinds of vegetables, stuffing, cranberries, mac-n-cheese, rolls, and yes, 15 pounds of potatoes, too. So that’s the backdrop against which this 2014 Sangiovese made its (brief!) appearance.

The wine is really good, and it held up well on an occasion that calls for indulgences of all kinds. It’s got red berry scents too it, mixed with earthy spices. The 2014 Count’s Selection Sangiovese isn’t quite as tannic or peppery as, say, a Syrah or a Buena Vista Charbono, but it has a nice red/black fruit taste that is plenty inviting. It’s a nice, full finish like a Cab but a little less tannic. Since I had car tripping pending for the end of the day, I had to be restrained in my ‘tasting’ of the Sangiovese but would have gladly pushed for more if not a driver on this holiday.screen-shot-2016-12-03-at-4-32-58-pm

Here’s how the Buena Vista people describe the wine: “Our inaugural vintage of Sangiovese opens with complex aromas of Bing cherry, rose petals, and a touch of leather. Tempting flavors of cherries and orange marmalade, with a touch of anise, caress the palate.”

I know my friends enjoyed it too and were asking about the bottle, so here it is guys and gals in case you’re looking to order for yourself. Glad to share the day and its celebrations with you all, and looking forward to the next occasion. Miss you all already!

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2013 Chardonnay, Benziger Family Winery

Visited this winery more than 10 years ago and memories of that tour still zig-zag vividly in my mind. Rows upon beautiful rows of grapes drinking in the cool night winds and warm Sonoma sun, a hillside full of goodness just waiting to happen.* It was touring this vineyard on a tractor-pulled wagon, with informative stops along each phase of the winemaking process, that probably first planted the seeds for Notes deep inside my tiny misguided brain. In fact, in the wine rack downstairs there is still an ’04 dessert wine from Benzinger, purchased on said tour, awaiting the right occasion.

2013 Chardonnay, Benzinger Family Wines, Sonoma, California, USA.

2013 Chardonnay, Benzinger Family Wines, Sonoma, California, USA.

And so here we are in the present–any doubt why this bottle jumped out at me when I saw it in my humble neighborhood supermarket? I was searching for a white to go along with a fish dinner that I was spoiling to make, and the 2013 Chardonnay was a no-brainer. It’s nice and clean; this Sonoma white is not overly buttery and carries notes of lemon with it–a nice match for the food planned this evening. When you swirl it about in your glass, you get a whiff that can only be described as “crisp” and with more of a fruit than a flower smell. Like a soft apple peel or lemon zest? (Note: I follow another wine blogger and, while he’s quite prolific and tastes a lot of wines, his descriptions of each is like a shotgun approach–he fires off about 15 or 20 descriptions for each wine, and it makes me doubt what he can actually detect…I am definitely NOT that guy as a writer of winetastings…so the above is as best I can share with you.)

The 2013 Benziger accompanied a crispy catfish dish, and the whole thing turned out better than I had expected. Continuing the vineyard theme, this dish used Thomcord grapes and chopped almonds as a relish for the catfish. Also depicted in this image is a kale-farro salad bearing garlic and fried rosemary, which made for a delicious mixture of textures and tastes. I think this might be my first catfish experience and, though I thought it tasted like almost any whitefish I’ve ever had, I can vouch for the final result.

Crispy catfish with kale-farro salad and warm grape relish, as served with the 2013 Benzinger Chardonnay.

Crispy catfish with kale-farro salad and warm grape relish, as served with the 2013 Benzinger Chardonnay.

The meal was easy to prepare, and the wine was a great complement to the crunches of the entrée and the sautéed fish. Since the 2013 Chardonnay from Benzinger was available in my local grocery, it doesn’t seem like you have to go all the way to Sonoma to get your own–but you should (wink)! Tell ’em we sent you and enjoy the journey…and be sure to take the vineyard tour if they still give it!

*At some point the future, this post may be updated with a visual of Benziger if I can go back into an older hard drive(s) and call up one of the photos from the tour. Be sure to revisit!

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The Ones That Got Away – Fall 2016

2013 Judge & Jury Red Blend, Kunde Family Estate, Sonoma County, California, USA; 2011 Lamole Gran Selezione Chianti, Italy; 2014 Petite Petit, Michael David Winery, Lodi, California, USA; 2014 Toasted Head Chardonnay, California, USA.

2013 Judge & Jury Red Blend, Kunde Family Estate, Sonoma County, California, USA; 2011 Lamole Gran Selezione Chianti, Italy; 2014 Petite Petit, Michael David Winery, Lodi, California, USA; 2014 Toasted Head Chardonnay, California, USA.

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2014 Chardonnay, Rombauer Vineyards

Earlier this spring, the Rombauer Chardonnay was recommended to me by a speaker who was wrapping up a highly successful webinar for dental students across the U.S. It was her celebratory drink and one she often served to friends new and old, and I can totally understand why. It’s one of the best I’ve ever had, a natural comp to my friends at Buena Vista and their most excellent Chardonnay.

2013 Chardonnay, Rombauer Vineyards, Carneros, California, USA.

2013 Chardonnay, Rombauer Vineyards, Carneros, Napa, California, USA.

Earlier this spring I saw the wine available through an online shipper but declined that first time. When I saw the Rombauer shelved at my favorite wine shop (I was there for the Caymus tasting), I knew I had to pull a bottle and give it a go. My first mistake was buying only one, but it goes back on a short list for next time.

The 2014 vintage is fantastic, the commensurate hint of butter to be sure, but mostly a melon scent that is refreshing even on the nose before you taste it. It pours golden in the glass, much richer in tone than a Grigio, and layers in other citrus smells that I can’t quite put my finger on. It’s bright and sweet, but not sticky sweet like the Riesling recently covered here in Notes (only click if you want the contrasting opinion), and you almost feel like you could drink it after a hot summer day or workout.

Additional facts from the Winery:

  • The vineyard started producing Chardonnay in 1982
  • The Carneros region where the grapes are grown is known for its cool climate and clay soils–which yield great fruit flavors and “fresh” acidity
  • Harvested August 28th to October 11th, 2014
  • Stored 9 months in American and French oak barrels (1/3 new)
  • Released in August of 2015
  • Received the gold medal at the 2016 Hilton Head Wine Festival (which sounds amazing even as I type this)

Thanks, Rombauer Vineyards, for the helpful details on your delicious wine.

Queso tostadas with summer vegetables and a spicy cream sauce.

Queso tostadas with summer vegetables and a spicy cream sauce.

The 2014 Chardonnay from Rombauer Vineyards accompanied a new meal, one I’d never had before and thoroughly enjoyed. Pan toasted tortillas were the delivery tool for summer vegetables that included corn, fairy tale eggplant, and purple bell pepper. That’s queso para freir, which browned up really nicely, and the whole thing is seasoned not only with garlic and shallot but also a spicy crema of milk, lime zest, lime juice, and jalapeño. When I read the recipe I was only lukewarm on its potential, but as the smells started bouncing around the kitchen I was hooked. How did the cheese brown instead of melt? Really cool…

Kitchen magic aside now, a special thanks to you, Ms. Ireland, for setting me on a fun journey with your favorite bottle. It’s going to be one of mine too and I appreciate the gift you shared with your recommendation. Can’t wait to pass it on…

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The Fleming’s 50/50 Tasting Event

Enlisted my brother and I for this wine adventure the moment I saw the promotion from Fleming’s Steakhouse–the August showing of the “100 Wines One Summer” series. We did the Uber thing to and from this tasting so that we could relax and enjoy new wines without having to figure out who had to be the designated driver. That being said, here’s how the evening unfolded for this guy:

  1. JCB by Jean-Francois Boisset
    Some whites (this one is a 100% Chardonnay) have more of that oak smell or flowers to them, while others–like this JCB–carry more fruit notes. This sparkling, produced in Burgundy’s Cote d’Or region, was served to us after signing in at the registration desk. Nice apply start to the tasting.Screen Shot 2016-09-05 at 5.54.14 PM
  2. Pinot Grigio, Maso Canali
    My last white tasting this night, a blend of 95% Pinot Grigio and 5% Chardonnay, jumped out when described by the hostess. She was tending to an array of whites, and her notes zeroed me in on this Italian wine…I know someone (you know who you are!) who would have really liked this white. The Grigio lead the way in terms of taste, and I am not sure I could have determined the Chardonnay in the mix if I had not been told of its inclusion.
  3. Pinot Noir, Wine by Joe
    Jumped softly into the pool of reds with this raspberry-scented Pinot, produced by Joe Dobbs in the Willamette Valley region of Oregon. I eschewed Mark West and Meiomi offerings in order to try something new in the Joe. Little bit of cherry in this gentle Pinot, which was quite delicious and a welcome shift from the whites.
  4. Pinot Noir, Rodney Strong
    I’ve sampled the Strong previously, and both the vineyard and any Russian River Valley Pinot Noir make a compelling argument to repeat a tasting (despite what I literally JUST said about the West and Meiomi). I was not disappointed at all. It’s beautiful cherry, soft, and aromatic in the glass…even the vanilla notes I enjoyed in the Rodney tasting. One of the evening’s highlights to be sure.
  5. Malbec, Pascual Toso
    We soon thereafter moved to table 3, some international reds, and my first and only selection from this grouping was this Malbec from the Mendoza region of Argentina. Sadly my notes are sparse on this offering, other than to say “lush fruits.”
  6. 2012 Liberated Cabernet Sauvignon
    Table four consisted of California reds, and those who read Notes with any frequency can imagine we drifted quickly to this area and stayed here the longest. This Sonoma County Cab was superb; expresso and dark cherry and mocha all wrapped into one dark, delicious beauty. Even had a little smokey hint to it…in many ways this red had all the nuances that I like about California Cabernet.
  7. 2014 Round Pond Cabernet Sauvignon 
    The McDonnell family in Napa Valley (the Rutherford AVA as I read later) is responsible for this peppery and blackberry-tasting Cab. Some of this wine reminded me of good Syrah–perhaps its spice notes and the generous mouthfeel? In another year or two this one is going to be spectacular, and I was sort of picturing myself with a whole glass of this bad boy instead of just the sampler.
  8. Chateau St. Michelle Cabernet Sauvignon
    Definitely familiar with this winery, but usually for their whites instead of reds. This one is a blend of 80% Cabernet Sauvignon, 11% Syrah, 5% Merlot, and 4% Other (whatever that means). This one was pretty complex too, and I detected earthy tones, spices, and tobacco in this jammy red. Of all the reds we tasted tonight, this one was closest to the Michael David or Caymus wines of which I’ve written from time to time. Did you know this winery is the oldest in Washington State? I just learned that myself…
  9. Hall
    This is another Bordeaux-style blend, this one 84% Cabernet Sauvignon, 9% Merlot, 5% Petit Verdot, and 2% Other. It was okay but suffered a disadvantage by following the fruit-forward Michelle and Round Pond gems. This Napa Valley offering had a peppery finish but my vocabulary (or perhaps my inexact notes) doesn’t stretch far enough with the Hall. Really enjoyed the wine, but I’d prefer another glass of many others if pressed.
  10. Paraduxx
    Who names these thing? Such an unenviable task…and my notes from this one read (no joke) “Smells like feet. Very cherry.” I was only so so on the Paradox, but I’ll offer you the following from Flemings in case ‘feet’ as a tasting note left you in the lurch: “Offering a heady mix of blueberry and cherry aromas its lingering berry and cherry flavors, this velvety lush blend is [Dan Duckhorn’s] gift to all of us.” I’m not buying…
  11. Yardstick Cabernet Sauvignon
    Much better change of pace here. This too is a Napa Valley Cab, made of grapes sourced from Atlas Peak (from where I’ve had some enjoyable wine to be sure). It had a fantastic scent in the glass, red and black fruits that I’d say were black cherry and blackberry. You get a sense of the pepper here too, one of those soft layers that sneaks into a good wine, subtly reminding you of a presence of something greater. Nice flavor in the Yardstick–which is a GREAT bit of branding btw.
  12. Greg Norman Cabernet-Merlot
    Um, yes, not a California red but I understand its inclusion in this table. It’s got that Bordeaux vibe to it for sure, with raspberry notes and dark fruits mixing together. I was kind of interested in this one (not sure I’ve had a Norman ever before) but it was only okay.
  13. Gundlach-Bundschu Mountain Cuvee
    I know. You’re saying three more still? Steve and I said much the same this Saturday night as we sampled our way from Europe to North America, South America, and Australia all in one sitting. From the name I bet you’re thinking this one is international in origin, but it’s actually a Sonoma County blend of 37% Cabernet Sauvignon, 31% Merlot, 12% Cabernet Franc, and 10% Zinfandel. If you think that sounds like inelegant science you’re mistaken. This red blend was luscious in dark fruits and had an easy finish. A surprising pleasure and I’d like another glass on a night when my palate was not being so bombarded by so many flavors just so I could share more details with you on the Gundlach-Bundschu.
  14. Double T Trefethen Red Blend
    This one too is a combination (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec) red, Bordeaux in style. We got talking to some friendly patrons while sampling this round, and I’m afraid I have nothing of consequence to relay about the Trefethen. Wine & Spirits describes its “…plummy, jammy nose, its cherry-berry flavor profile, and its smooth, chocolate-covered finish” but I cannot recall from firsthand experience.
  15. Hills Hope
    Not sure if I should include this one or not. I am unsure of the winemaker or region for this one, or candidly the label or grape. Is very likely a red blend in the Bordeaux style, simply by its grouping at this particular table. A Google search yields too many “hills” to narrow the field, so this is definitely a clunky last entry. I wrote, “Easy finish. Dark cherry and raspberry with small tannins” but cannot be any more helpful than that. Disappointing and may even edit this one out in the future…sort of weighing the journalistic integrity either way.

Screen Shot 2016-09-05 at 5.55.23 PMI’m a little regretful that I didn’t take better stock of the vintage in the above. Most were assuredly ’13s and ’14s but I am pretty sure there were a few ’12s in the mix too. Sorry about that, fans.

That said, fifteen samples made for a great night and a great experience to share. If you like any of the above be sure to share some yourself and spread the love. -RMG

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2013 Conundrum 25th Anniversary Red Blend, Conundrum Wines

Pulled out a favorite wine to share with my brother during his visit this weekend – the 2013 Conundrum 25th Anniversary red. I renewed my love affair with Conundrum about six weeks ago and had this bottle earmarked for just such an occasion.

2013 Conundrum 25th Anniversary Red Blend, Conundrum Wines

2013 Conundrum 25th Anniversary Red Blend, Conundrum Wines, California, USA.

He’s a fan of wine and has plenty of opportunities to taste excellent bottles during his business travels and home life, and of course I was interested in his feedback on the Conundrum. Would he be the fan I am? I was confident he hadn’t been exposed to this proprietary blend of the Wagner family and raised an eyebrow when he initially opted for a soda instead of wine with dinner. That decision only lasted moments before he was pulling a glass himself and swirling this red beauty for a whiff of its ample fruits.

In the Conundrum you have cherry smells and tastes in plentiful supply, and earthy, smoky notes that I’ve previously described as “dark chocolate” in their makeup. It is a fruit bomb, and yet very smooth and ready for drinking right away. Full disclosure – we did not have this bottle with a five-star, four-course dinner. It simply accompanied takeout pizza (the highlight of which, for me at least, was its garlic crust), hot out of the oven and readily devoured after our respective flights into town.

I still have not tried chilling Conundrum, preferring to serve and consume red at room temperature. The 2013 received the usual appreciation from this taster and in short time made a new fan in my brother. We are going to be talking about this wine throughout the weekend, particularly in light of future events on the horizon. Last note for you: believe me when I say neither the pie nor the bottle lasted very long!

 

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2014 Myth Riesling, Washington Wine Works

The 2014 Myth Riesling, vinted and bottled by Washington Wine Works, arrived here earlier this summer as part of an online shipment. As a white, you might rightly expect it to sit in the rack indefinitely while reds were prioritized for dining and in Notes alike. And so it did, until this week when scorching temperatures suggested a well-chilled white might be a reasonable alternative to a cold beer or a bottle of red.

2014 Myth Riesling

2014 Myth Riesling, Washington Wine Works, Columbia Valley, Washington, USA.

This 2014 Myth, produced in Washington’s Columbia Valley, is fragrant and sugary in the bottle and on the nose. This white smells full compared to a Pinot Grigio–does that make sense? There’s not a bit of dryness to the Riesling. Candidly, it was not as enjoyable as the Bordeaux Blanc, and I found myself limited to just a single glass at a time because of its sweetness. I still remember my first explorations of Rieslings (that’s Twisted River) but those must have been less sweet because I cannot imagine repeat purchases if they had been as sugary. On the last night/glass, I paired up Myth with a delicious pork chop dish that I’m proud to share here.

The food came out pretty well. What you see is seared pork chops and plum salsa with corn, kale, and farro salad. This is the first time (at least to my recollection) I’ve had farro and it was pretty good as seasoned with scallions and balsamic vinegar. With the kale, corn, and farro all mixed together you have a nice bit of crunch with the grains. The plum worked liked that too, a nice cool counterbalance to the seared pork chop–which was drizzled with the balsamic and butter sauce from the pan. Voila.

But this is a wine blog not a food blog, so let’s get back to the bottle. The label conveys, “Our Riesling leads with aromas of honeysuckle and nectarine with flavors of honey and orange blossom, finishing clean with balanced acidity.” I don’t know if that’s true or not–judge for yourself based on the above–but I do know I’m all set with this Riesling. I prefer to hold onto other myths.