2018 Smith-Madrone Riesling – Endorsed by an Irish Gnome!
The Winery
(Photo by Matthew Dewey)
Smith-Madrone Vineyards is located on 200 acres on top of Spring Mountain west of St. Helena with 38 acres planted in vineyards. The vineyard elevation ranges from 1,300 to 2,000 feet. The Founder, managing partner and enologist is Stuart Smith, Charles Smith is the winemaker. Truly a family affair! All the wines are estate grown and dry-farmed on top of the mountain. Annual production is between 3,000 to 4,000 cases a year. Currently they are producing Chardonnay, Riesling, Cabernet Sauvignon and their iconic Cooks Flat (blend of Cabernet Sauvignon and Cabernet Franc).
The Wine
(Photo ©Michael Kelly)
The 2018 Riesling is extremely aromatic with floral notes and green apple on the nose. A light golden yellow straw color and medium viscosity. On the palate, hints of lime, mixed with stone fruits (white peach and apricots) tame the lime citrus. On the finish, the minerality comes through strong and pure from either the volcanic soil, or sandstone, limestone or the general rocky soil found on the property. The minerality and acidity is jovial and enticing with a semi-sweet crescendo. Very low residual sugar (.7%) and coming in at 13.3% alcohol, Smith-Madrone Vineyards produced 1,611 cases. The current release is their 2018 and listed on their website for $36/bottle.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Started the dinner with an appetizer of fresh jumbo prawns with red cocktail sauce and parsley. The wine was excellent with it!
(Photo ©Michael Kelly)
Pulled this wine out of the cellar specifically for our meal this evening of baked Cheesy Hasselback Chicken (Tasty recipe, modified). We had this wine and meal the day before St Patrick’s Day. The ingredients included: mushrooms, sea salt, black pepper, fresh thyme leaf, baby spinach, paprika, shredded cheddar cheese and added Jalapeño bacon. With vertical cuts in the chicken breasts, spinach along with mushrooms were inserted into each cut, the flavors of the chicken were wonderful with each bite. The bacon on top provided an “extra boost” to the flavors inside the chicken breast. This has now become one of our favorite dishes. With the semi-dry and fruit forward Riesling, the wine surrounded the tangy chicken with comforting coolness. A very enjoyable food and wine pairing.
Accompanied with additional sautéed mushrooms and spinach. Also a fresh garden salad with halved tomatoes, cut green onions, iceberg lettuce and Pepita seeds with a Champagne dressing.
Sláinte,
Michael
California Wines & Wineries 