2023 Quady North “Pistoleta” White Rhone Blend
Photo from Quady North website
Background
At the 5th International Cabernet Franc Wine Competition & Celebration, Quady North won Best of Show from both the Professional and People’s Choice Judges in the Specialty Division. Both sets of judges also awarded them a Silver Medal. The Specialty Division included Cabernet Franc Blanc, Sparkling and other presentations representing a minimum of 50% Cabernet Franc grapes.
Quady North DTC Manager Jorden Smith who I worked with on their Cabernet Franc submission, mentioned they had a white Rhone blend of Marsanne, Roussanne and Viognier. I stated that a 50/50 Marsanne and Roussanne blend is one of my favorites. A week or so later, a bottle arrived for me for a review.
The Winery
The winery was founded in 2005 when Andrew and Laurel Quady partnered with their son, Herb. They are located on a 100-acre estate vineyard in the Applegate Valley of Southern Oregon. The winery is known for the Rhone varieties of Syrah and Viognier as well as their Cabernet Franc. They also source from other vineyards in Southern Oregon as the warmer temperatures are found there. They are committed to small lot production to showcase the expressive vineyards of Southern Oregon.
Photo from Quady North website
Herb and his wife Meloney made their first vintage in 2006. Herb was working as the winemaker at Troon Vineyard. The original planting was named “Mae’s Vineyard” after their eldest daughter Margaux Mae. In this vineyard, Syrah, Viognier, Cabernet Franc, Grenache, Tannat, Malbec and Orange Muscato were planted. In 2011 a second planting was named for the younger daughter Serafina Eevee and planted with Grenache Blanc, Marsanne, Roussanne, Cabernet Franc, Grenache Noir and Malvasia Bianca. Both vineyards are certified sustainable and Certified Organic.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This is their 13th vintage of Pistoleta and is a Rhone white blend made with 36% Viognier, 29% Roussanne, 28% Marsanne, 4% Vermentino and 3% Grenache Blanc. Each grape varietal contributes to the gestalt experience of partaking of the wine. The breakdown of each major varietal key characteristics is as follows:
Viognier (36%): A lighter flavors of tangerine, mango and honeysuckle with creamier aromas of vanilla with spices of nutmeg and clove. Often just a hint of bitterness.
Roussanne (29%): Known for their complex flavors and aromas of honey, floral notes, apricots, stone fruit aromas and poached pear, lemongrass and apple dominate. Key is the full body and oily texture which is always evident.
Marsanne (28%): Fresh citrus, toast, marzipan and honeysuckle. It is low in acidity and is weighty.
Two other varietals were used of 4% Vermentino and 3% Grenache Blanc. The last two are for minor adjustments in the flavor profile. The three main varietals were wonderful and dominate in the palate.
This wine is like a philharmonic symphony with the emphasis on philharmonic meaning “love of harmony” as it is with this wine. The symphony is the culmination of each part playing a distinct role and flavor profile to make a “whole” experience.
Wine Enthusiast rated it 92 points and “Editor’s Choice” for the previous vintage. Whole cluster pressed and primary fermentation in stainless steel and 16% with Acacia & French oak barrels. The lees stirred to promote body and then racked. The 2023 is currently released and sells for $20/bottle. It comes in at 12.9% alcohol and 2,194 cases were produced.
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 Hawaiian caught Swordfish steak that was pan fried. A new recipe was used with ingredients of butter, fresh Italian parsley, minced garlic, ginger, fresh lemon juice, red pepper flakes, black pepper and sea salt. Accompanied by roasted quarter small yellow potatoes. The lean Swordfish allowed the wine to impart both the aromas and flavors of the three dominate varietals (honeysuckle, lemon and lemongrass, brioche) to coat and engulf each bite of the fish. The spices used were “calmed downed” with the fruit bouquet of the wine.
Sláinte,
Michael