2020 Iron Hub Chardonnay with Four Excellent and Different Tuna Spreads
The Winery
Photo from Iron Hub Winery
The winery was founded by Tom Jones from Lava Cap Winery fame in the Apple Hill area near Placerville. Tom completed his master’s degree in Viticulture & Enology from UC Davis, and for almost 30 years developed award-winning wines. Tom and his wife Beth’s new endeavor began in 2014 with the purchase of the 33 acre property that had been known as Amador Foothill Winery. Having control of the grapes from vineyard to bottle was key in his quest for quality control with 17 acres planted in vines.
The name of the winery came about from Tom’s mountain sojourns in the area. On an adventure he discovered an antique, hand-forged wagon wheel hub in a remote area. Thus this small winery on Steiner Road drew a parallel with his goal of making small lot artisan wines similar to the craftsmanship of the “iron hub” he found on a walk. The beautiful new tasting room was opened in December 2017.
Photo ©Michael Kelly
Spencer, their son, following in his father’s footsteps by also graduating from UC Davis with a master’s degree from the Department of Viticulture and Enology, is the winery’s Assistant winemaker. Today, they form a dynamic father-son winemaking team. Tom and Spencer enjoy and demand a hands-on approach to every aspect of the winemaking process, from tending the grapes in the estate vineyards to carefully crafting both red and white wines. They recently added 10 acres managing the Spanish Creek site they are leasing. Having now 27 acres of “estate property” to manage is keeping them very busy. Tom has stated that “Our estate affords me creative control from the vine to the bottle”.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This small lot 2020 Chardonnay on the eyes was a golden straw color with medium viscosity. The first aromas on the nose, were like a lightning strike! Fruits of green apple and pear shouted out their presence in the glass. Secondary flavor of dry apricots was also present. From the first sip a creamy textural wine with previously mentioned fruits came together like a well-orchestrated symphony. Added to the mix was vanilla which was just slightly present on nose and became infused in the glass with gentle and soft oak overtones. The finish was long, poised and glamorous like a family portrait, with a hint of brioche. 300 cases were produced and spent 12 months in the barrel. It sells for $34 a bottle and for my money an excellent price. Immediately, this wine made my list of Best Wines Tasted in 2021 with the 2018 vintage and again this will in 2024 with the 2020 vintage (list out mid-December in 2024).
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 weekend with an unofficial “tuna throw down” with a friend. A local couple had mentioned how they prepared their tuna spread for tuna sandwiches. I made a comment how I had been working on a recipe to “perfect” the tuna sandwich. Next thing we knew, they were bringing over two different spreads, I was making two different spreads and enjoying with both the 2020 Iron Hub Chardonnay and a bottle of 2021 Hardy Lane, Scottsdale Vineyard Chardonnay.
The four tuna spreads shown in the picture include her “mother’s recipe” of tuna, chopped onions, dill pickles, lemon juice, mayo, salt and pepper. A Mediterranean tuna spread of chopped vegetables consisting of (celery, cucumber, radish, green onions, and red onion), Dijon mustard, lime juice, chopped mint and parsley, and pitted Kalamata olives (or capers). A suggestion of the recipe calls to add more texture pink pickles or cucumber pickles, diced or grated carrots, chopped fresh fennel, chopped bell peppers, dried thyme or oregano and/or chopped fresh dill.
My “normal” tuna spread of minced purple onions, mayo, sweet pickle relish, wine vinegar and garlic salt. And lastly my “enhanced tuna spread” of minced purple onions, Dijon mustard, mayo, wasabi, ginger, lemon juice, Portuguese minced red pepper sauce, diced egg white, chopped parsley and sweet pickle relish.
The can tuna used was the SafeCatch Ahi Wild Yellowfin tuna.
All were excellent and delicious. Served on both lettuce and sliced fresh baguettes. The only thing better than the tuna spreads was the great conversation and getting to know them much better over a three hour tasting!
Sláinte,
Michael