2019 Brick Barn Estate Winery – Fatalist Cabernet Franc Grand Sweepstakes Winner
Photo ©Michael Kelly
Background
This wine won so many awards at the 5th Annual International Cabernet Franc is was amazing! First they won Best of Category ($101 and up) as well as Double Gold Medals by the Professional Judges . The People’s Choice Judges also awarded it Double Gold Medals, Best of Category, Best of Show for California Cabernet Franc wines and Grand Sweepstakes verses all divisions. While Brick Barn had submitted in prior compettions with their regualar Cabernet Franc winning many awards, this is truly a remarkable feat for this first time entry of Fatalist Cabernet Franc!!
Photo ©Michael Kelly
Santa Ynez Valley AVA
Map from https://carrwinery.com/
The AVA is unique to California as it is a long, east-west valley with both cool and warm climates. This allows for a range of varieties to be grown from Pinot Noir closer to the ocean breezes/fog to Cabernet Franc/Sauvignon to the eastern regions. Many Rhone grape varietals also have thrived in this versatile appellation such as Syrah, Grenache, Mourvedre, Roussanne and Viognier.
The Winery
Norman and Kathleen Williams started with a vision for taking his 40 acres acquired in 1968. Today the property, Buell Ranch, has expanded to 1,060 acres with 35 acres planted in vineyards. Their inaugural wines were produced from the 2015 vintage and they opened the tasting room in 2018. For a “more recent winery” they have garnered a real presence in Santa Ynez Valley.
Their “terroir” is unique being between the Pacific Ocean (only 10 miles away) and the warmer inland valley. This allows both the cool marine elements of morning fog and breezes to co-mingle with the warmth of the summer months. The net effect is ripening occurs steadily with closing down for evening, producing great natural acidity and layers of structure/complexity for the grapes.
Picture from Brick Barn Estate Winery
The winemaker is Adrian Bolshoi who upholds the vineyards “non-invasive farming practices” that allow the vineyards to speak for and show their distinct personalities. Thus minimal interventions are the hallmark of their wines. They use a variety of vessels in the making of their wines, including neutral oak barrels, new oak barrels, oak puncheons, stainless steel, and concrete. The reason being to highlight each wine’s fermentation process, which express the varietals full characteristics.
Today their award winning white wines include: Chardonnay (various), Albariño, Sauvignon Blanc, Vermentino and Viognier. Their red wines include: Cabernet Franc (& a Reserve), Grenache, Pinot Noir (various), a Rhone Blend and Syrah. Additionally they produce their Fatalist label featuring the finest barrels and tedious management and craftsmanship. Those wines in the Fatalist lineup include: Cabernet Franc, Chardonnay, Pinot Noir and Syrah.
For both the standard and Fatalist offerings the awards are too numerous to list and can be found at:
https://www.brickbarnwineestate.com/wines/accolades/
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
They first introduced the Fatalist Cabernet Franc with their 2017 vintage. The 2019 is now their second release. First on the eyes a deep royal purple and maroon coloring and medium-heavy viscosity. On the nose dark cherry bursts into the olfactory senses with a floral aroma quickly following. On the palate upon the first sip, the dark cherries spring forth with an appropriate amount of fruit, cedar and a faint vanilla pipe tobacco and rhubarb. The finish provides stately pedigree tannins but come across with a velvety but persistent presence. The end result being an extremely smooth and balanced wine!
Photo ©Michael Kelly
Only two barrels of this exquisite wine were produced using Russian oak. It is listed at $180/bottle and comes in a remarkable low 13.6% alcohol content for such a big and bold flavor.
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 BBQ’ed filet mignon served medium rare. Topped with a slice of white mushroom with an aioli sauce of wasabi and ginger. Accompanied by halved Brussel sprouts roasted and drizzled with balsamic reduction and a fresh garden salad with blue cheese dressing. A wonderful food and wine pairing!
Sláinte,
Michael