2021 LXV Wines “The Tempo”, Reflecting the Bordeaux Right Bank
The Winery
Photo from LXV Wines Website
A unique experience from a unique culture to the wine industry. Neeta Mittal is the owner of LXV Wines. It started in India in a village south of Mumbai, where her mother lives and frequently visits the spice market to find fragment herbs for Tandoori Masala. The goal of Neeta is unconventional in that her goal is to open up as she states “the restrained jargon of pH and acidity” to flavors and senses. The LXV Wine experience at the tasting room in Paso Robles was named to the Top 10 by USA Today. The end goal is to create at their tasting room “a movement that inspires and heightens moments, and that transcends the personal, business and community”. Lofty goals for sure and she is obtaining them often. I was privileged to enjoy a home cooked meal a few times with their various Cabernet Franc wines, and the creativity and uniqueness was far beyond any typical food and wine pairing.
Just as unique was how they found Paso Robles! Her husband Kunal and she on a flight wanted to land at Oceano’s county airport, but being fogged in, they detoured and landed at Paso Robles. They immediately made the most of this unexpected arrival and connected with the people of Paso Robles. The land also reminded them of India.
They hired consulting winemaker Jeff Strekas with his background from Napa and Bordeaux style of wine making that was a match for Neeta and Kunal. Jeff’s creativity and willingness to experiment in new varietals that Neeta enjoys has proven excellent. Additionally Jeff has adapted to Kunal in his love for Cabernet Franc. The vineyards are situated mostly around Paso Robles on some of the most pristinely manicured and hand selected vineyards.
The tasting room just off the main square in downtown Paso Robles has three separate areas to taste their exquisite wines- the main tasting lounge, the Cellar room and the outdoor patio. At each location, besides the wine, flavor samples are available with simply exotic spices and aromas. For example Irish Monk – dulse flakes, miso, pink peppers, amchur, cardamom and black vanilla. Another is Chai Garm Chai – black tea, tulsi, green & black caardamon, star anise, cloves, fennel, rose petals. Currently seven other tastings are available with various wines.
Today they offer besides a variety of “Bordeaux influenced wines” and others like Sangiovese, Nebbiolo, Syrah and many more!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine right from the beginning made my Best Wines tasted in the year (list out every December). It is comprised of 59% Cabernet Franc and 41% Merlot. The Cabernet Franc is a combination of 50% Plummer Vineyard (Paso Robles AVA) and 9% Portico Hills Vineyard (Los Alamos/Santa Barbera AVA). The 41% Merlot comes from Santa Ynez from the Happy Canyon of Santa Barbara AVA. “The Tempo” is the inspiration of Kunal and his love for the right Bank of Bordeaux. The balance of weight and expression are paramount in the composition of the wine.
First on the eyes, the wine with its radiant red hue shows the concentration and power. On the nose a complete assemblage of black and red cherries, cedar along with floral notes proclaim something special is about to begin. Once on the palate, the juices of blackberries and cherries swell up to present a wonderment of flavors. The finish is as smooth and calm as a still mountain lake.
Only 300 cases were produced and on the website it shows a price of $78/bottle. It received a Gold Medal at the 5th Annual International Cabernet Franc Competition in the Blend Division.
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
With some recent cooler weather, nothing better than comfort food. This evening called for a jalapeño meatloaf. Ingredients included ground beef, panko breadcrumbs, egg, minced jalapeño peppers, minced garlic, shredded sharp cheddar cheese and tomato sauce. The topping was a combination of tomato sauce, Worcestershire sauce, mustard, honey and chill powder. Accompanied by a half of a Russet baked potato and artichoke, this hit the spot! Served with minced jalapeño on top of the slice of meatloaf. The LXV “The Tempo” with its fruit surrounded this spicy meatloaf to perfection. An excellent food and wine pairing.
Sláinte,
Michael
California Wines & Wineries 