2018 Taddei Wines Pinot Noir, Indindoli Vineyard & Pork Tenderloin
The Winery
Photo ©Michael Kelly
I have met Chris Taddei a couple of times, the winemaker and owner of Taddei Wines. He has been producing small and boutique lots of wines for over twenty years. He is located at the southern portion of Windsor at 7730 Bell Road where he has his tasting room as well as crush pad and barrel storage. He also does custom crushing for many clients.
After graduating from University of Hawaii in Economics and Political Science Chris moved to Seattle for a high tech company. He started making wines in his garage, and started making wines professionally in 2003. After he moved to Sonoma County, he was mentored by Carmine Indindoli and was passionate about understanding wine making especially wine chemistry. His love affair with wine started when he graduated from college and bought a bottle of La Tache at dinner. That wine was his ah-ha moment and as he stated “he had no idea a bottle of wine could be so profound”. When I asked him what attracted him to Pinot Noir he responded “Pinot is moody and seductive, it’s not like other varietals”. He finished off the conversation with a profound sentence stating “Wine is the greatest communication tool ever made. I feel lucky to be able to make something that can be shared in such a positive way”.
While a small boutique winery his production is amazing! Here is a listing of his current releases incorporating different vintages, vineyards, treatments (oaked or unoaked), etc.:
Zinfandel (2)
Cabernet Sauvignon (13)
Rose (2)
Chardonnay (5)
Merlot (1)
Cabernet Franc (5)
Blends (2 or more)
Sauvignon Blanc (3)
Pinot Noir (8)
GSM (1)
Barbera (1)
Viognier (1)
For only making 1,000 cases a year, he has focused on small lots, many being only one or two barrels.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Now about this magnificent wine. First on the eyes, a ruby and brick coloring with a semi-translucent clarity and light-medium viscosity. On the nose, rose petals and freshly picked raspberry aromas waft in the senses. On the palate surprising and welcomed “heavier than expected” and almost chewy tannins appear. Spices of cinnamon and nutmeg, along with prominent strawberry flavors co-mingled with raspberry and cherry created a delightful and caressing explosion in the mouth. The tannins and high acidity were nearly perfectly balanced with the forward fruit to round out the experience. The finish provided some nuances of minerality, deeply intertwined structure and was long lasting. I have often spoken of Pinot Noir as being feminine like a ballet dancer as opposed to a hearty Cabernet Sauvignon being a heavy weight boxer. This wine provides a solid compromise between the two polar opposites, providing a soft presence yet a noticeable layers of flavors. This wine was in 100% new oak with one barrel being French and one being Hungarian. It lists for $65/bottle.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was specifically selected for tonight’s dinner to go with a dry rubbed baked pork tenderloin. This was a slightly new and different recipe that is mellower than a previous one. The dry rub included chili powder, brown sugar, dried oregano, paprika, onion powder, garlic powder, Italian seasoning, fine sea salt, pepper and a little extra virgin olive oil. The slices of pork tenderloin each provided ample flavors to assimilate this refreshing and exquisite wine without overpowering it. The meal was accompanied by roasted halved Brussel sprouts drizzled with a balsamic glaze and a combination of short and long wild rice. The slices of pork tenderloin were served with Stewart and Jasper Cherry sauce and topped with parsley.
This wine made my list of best wines tasted during the year. It is a wonderful Pinot Noir which are becoming harder and harder to find.
Sláinte,
Michael