Month: February 2024
2018 Peterson Zinfandel from Bradford Mountain Vineyard -“Zero Manipulation”
Photo ©Michael Kelly
The Winery
Photo from Peterson Winery website
The winery was founded by Fred Peterson and has been producing wine in the Dry Creek Valley for 30 years. Fred’s approach to winemaking was and is still a philosophy called Zero Manipulation. The goal is simply to use “low tech” and a “high touch” to produce wines with a “sense of place and soul”. In so enacting this approach it allows them to capture the essence of the vineyard, the character of the grapes and bring forth the soul of the vineyard. Having the estate winery at 1,000 feet elevation Fred states it “adds aromatics and texture to the wine… and provides a peppery quality”. At the higher elevation, means more sunlight hours and darker richer fruit.
Photo from Peterson Winery website
His son Jaime became the assistant winemaker in 2002 and in 2006 took over responsibilities as winemaker. Jaime continues the founding philosophy and presents each vintage/vineyard to stand by its self with Zero Manipulation with no additional tweaking or homogenizing the wine.
Bradford Mountain Estate Vineyard
Photo from Peterson Winery website
On the western edge of the Dry Creek Valley and reaching a height of 1264 feet, Fred cleared and planted 16 acres in the 1980’s. Today 10 wines are produced from the estate. They are Cabernet Sauvignon, Zinfandel, Cabernet Franc, Syrah, Petit Verdot, Carignane, GSM, 3V White blend, Quinta Da Montahna (Port) and Merlot
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Had never had this wine before so was very interested in tasting it. First on the eyes a beautiful shade of purple and red with medium viscosity. On the nose, a beautiful violet aroma/bouquet greeted the taster with spices of nutmeg, cinnamon and blackberries. On the palate, it was earthy with old world bramble and dust counterbalanced with the blackberry fruit. On the finish, tannins and oak lingered and provided a long enjoyment.
A very good wine with surprises on each sip. It is made with 84% Zinfandel, 8% Petite Sirah and 8% Carignane. It comes in at 15.4% alcohol and only 300 cases were produced. It is barrel aged for 22 months on 30% new French oak and the balance being neutral. It is bottled unfined and unfiltered so filtering may be a good option before serving. It is listed at $42/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
Had one of the specials this evening at Verona18, a grilled marinated pork tender loin with a shallot red wine reduction, roasted rosemary potatoes and sautéed fresh vegetables. The sauce was absolutely delicious and the pork was cooked to perfection and juicy. The pork loin coupled with the Zinfandel made a perfectly matched couple!
Photo ©Michael Kelly
As a footnote we did have other wines with our dinner including one other 2018 Peterson Dry Creek Zinfandel which was mellower with less oak and tannins. Several folks preferred that style, but I went with the Bradford Estate Zinfandel. The saving grace is that the Peterson’s have a Zinfandel for every taste.
Sláinte,
Michael
https://californiawinesandwineries.com
https://www.petersonwinery.com
https://www.coppervalleygolf.com/homepage/current-operations
Toscano’s Restaurant in Murphys a Special Lunch
Photo ©Michael Kelly
We were running a couple of errands and decided to have lunch in historic downtown Murphys. Had noticed the restaurant many times but never ate there, located at 380 Main Street. Decided today was the day and what a tremendous find!
To set the background correctly, it was sprinkling and cold out but the warm aromas of Italian food wafting in the air drew us to find out more.
The atmosphere was clean, casual and welcoming.
Photo ©Michael Kelly
Once seated we were informed of the special soup of the day, Minestrone. I always judge or evaluate each type of restaurant on certain dishes. For Italian it is always the soup. If the soup is solid everything else falls into place. This soup was exceptional and perhaps one of the best ever tasted anywhere in my world travels. This soup with a slight exaggeration would cure just about any aliment known to man. I should have ordered a bowl of it, not just a cup.
Photo ©Michael Kelly
Next up was a cheese ravioli with bay shrimp. Again a very good huge dish with a marinara sauce topped with the freshest parmesan slices of cheese west of Italy! Lightly toasted garlic bread was great to dip into the sauce.
Photo ©Michael Kelly
The service was prompt, friendly and pleasant.
Photo ©Michael Kelly
Can’t wait to try out their dinner menu in the near future!
If any shortcoming it would be that the wine list was needing real Italian wines.
Sláinte,
Michael
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
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