2018 Terminim Syrah from Alder Springs Vineyard, Mendocino County
Photo ©Michael Kelly
The Winery
Photo from their Facebook / Instagram pages (Donald Patz Top and Francois Villard Bottom)
Terminim, a collaboration between Francois Villard and Donald Patz, produced this 2018 Syrah. Terminim is one of the wineries founded by Donald Patz in 2017. It is a dialogue between the Rhone Valley and Napa Valley (Donald Patz). Specifically it is Alder Springs Vineyard in Mendocino County. They also together produce a Marsanne/Roussanne white blend.
His other brands are 1) Secret Door making Cabernet Sauvignon from selected vineyards exclusively from the Napa Valley and 2) Maritana making Chardonnay and Pinot Noir wines.
The man behind these three astonishing labels had this vision and energy combined with 40 years of making exquisite wines. Wine aficionados have already acknowledged his craftsmanship in bringing forth these wines, and also many wine judges!
Click on links below to read more:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This Syrah shows the best of the two regions and best of these two winemakers. The wine is equally portioned in depth and finesse. First on eyes a cavernous deep dark almost black color and medium heavy viscosity. On the nose blackberry and a hint of black peppercorns waft into the olfactory sense enticing that first sip. On the palate, the blackberries combined with “brambly” and spices of peppercorns, and intriguing flavors of bacon and a slight campfire smokiness. On the finish, soft fresh leather along with jagged tannins with the aforementioned fruit, provide a complex and lasting crescendo for this wine.
Only 350 cases were produced and is estimated to cellar 5 to 20 years.
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
Paired this evening with a “creative dish” of tender pork loin. Firstly dry rubbed, then pan fried to seer in the juices. Before baking, the pork loin was cut down the middle and fresh Pico de Gallo from Mexico was liberally applied. Topped off with one Jalapeño, halved and placed to allow the flavors to seep in.
Photo ©Michael Kelly
The pork loin was garnished with more Pico d Gallo and Jalapeño. Accompanied by a Yukon potato, a sautéed medley of mushroom and broccoli. A fresh side salad including freshly cook bacon made for an absolutely delicious meal.
This was an excellent food and wine pairing with the “spiciness of the rub”, the Pico d’ Gallo and Jalapeno counter balanced by the fruit and complexity of this wine. Both winners for sure!
Sláinte,
Michael