MadoroM Vineyards and Winery is a family affair creating handcrafted and artisan wines from Napa Valley grapes. They produce, Cabernet Sauvignon, Merlot, a Proprietary Red Blend and Sauvignon Blanc. Their new tasting room is located on the Silverado Trail. MadoroM wines is a collaboration of Andy and Marissa Amador and the talented winemaker Mike Blom. At age 27, Andy purchased a 188 acre ranch in the eastern Napa Valley and he planted 50 acres on the property. He later planted a vineyard at the base of Mt. Veeder. The name MadoroM is an incorporation of all their names!
They have two distinct labels: Camouflage and Black Label. The Camouflage label comprises their Proprietary Red Blend (see previous story at https://californiawinesandwineries.com/2021/10/07/2018-madorom-camouflage-proprietary-red-wine/), their Rosé and their Sauvignon Blanc (see previous story athttps://californiawinesandwineries.com/2021/11/29/madorom-2020-sauvignon-blanc-a-refreshing-and-appealing-wine/ ) and their 2016 & 2017 Napa Valley Merlot (see previous story at https://californiawinesandwineries.com/2021/10/31/madorom-vineyards-and-winery-2016-merlot-the-paul-bunyan-of-merlots/). As an aside they also do custom labeling with a three case minimum order.
The Wine – 2017 MadoroM Cabernet Sauvignon
The wine on the eyes was a dark, luscious purple color with a medium heavy viscosity. In the glass it had aromas of blackberries, cherries and spices. Once on the palate, a decidedly oaky presence along with blackberry and forest floor aromas and tastes. On the finish, the spiciness of clove, nutmeg, cedar with chocolate rounding out this delicious wine with structure and edgy tannins. The 2017 tannins are more prominent than the 2016 as is its structure and will age nicely over the next 10 years in the cellar. The wine was aged for 3 years using 26-28% new barrels and the balance being used or neutral oak. The split overall of barrel use is 70% French and 30% American oak. The wine lists for $85 on their website.
The Food and Wine Pairing
As the weather is starting to cool down, we most likely had our last BBQ until spring time. Seared a tri-tip steak and then BBQ’ed it to a beautiful medium rare. Served with baked sea salt rubbed Russet potatoes and a fresh garden salad. The stronger tannins met their match with the meat. A harmonious dining experience as we both enjoy heartier tannins!