2021 Mineral Wines Syrah and a Winery Moving to Idaho!
Background
Photo ©Michael Kelly
I have written several stories about Brett Keller, owner and winemaker of Mineral Wines and his delicious and award-winning wines when he was in Murphys, California. He has been relocating his winery and operation to Eagle, Idaho for the last couple of years. He is about to break ground shortly on his new facility and is very excited to continue to serve established customers who follow his wines in Calaveras County and beyond and introduce new customers in Idaho.
More recently Brett and family moved to Eagle, Idaho. There he is busy setting up his new winery location, still being called Mineral Wines. He has established himself with local folks assisting in yearly crushes. While still having some varieties of grapes from the Sierra foothills, he has begun making Idaho based wines, specifically Malbec and Syrah. In 2022 he made a Tempranillo, Cabernet Sauvignon and Meritage blend all from the Snake River Valley. The most recent vintage is his 2023 Syrah and a Merlot from a local vineyard just outside of Eagle, Idaho. On their 10-acre estate in Eagle, they have completed their plans for the winery and are currently heading to permit it to start construction in early Spring.
In a conversation with Brett one very interesting fact is that Idaho was declared the leading wine consuming state in the US by per capita by VinePair (https://vinepair.com/articles/map-states-drink-wine-america-2020/)
Photo from Mineral Wines website
When they open their doors, Mineral Wines will hit the road at full speed with over 30 Gold and Double Medals to win the hearts and palates of those in Eagle Foothills AVA on the edge of Treasure Valley in Idaho.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I had previously written a story on his 2018 Syrah, and this vintage only tastes better. Brett makes his Syrah in the French style as he states, “great complexity, structure and complex cherry and lavender aromas followed by rich berry flavors”. The grapes come from their winery in Angels Camp.
Photo ©Michael Kelly
First on the eyes, a deep and robust color and medium-heavy viscosity. On the nose, berries, leather and spices are the predominate aromas that waft into your senses. But on the palate robust, dense and lively blackberry and blueberry flavors engulf the mouth. It concludes with a velvety texture and very subtle tannins caress the back of the mouth to provide a long-lasting enjoyable tasting.
The current release of 2021 Mineral Wines Syrah, along with other varieties and vintages, can be viewed at www.mineralwines.com and are available by calling Brett directly at 209-743-4100 or ordering online.
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
This wine was pulled to taste with a Korean beef recipe this evening. A Syrah was chosen to complement the meat/recipe with Syrah having bold and robust dark fruit notes of blackberries and plum. Syrah generally stands up to chuck roast, green onions and soy sauce.
This new recipe for us called for the following ingredients for tonight’s dinner: trimmed chuck roast cut into cubes, cornstarch, garlic powder, onion powder, sesame oil, minced garlic, scallions, cloves of garlic, applesauce, rice vinegar, low sodium soy sauce, gochujang sauce (Korean BBQ sauce) and a modicum of sugar. The dish was garnished with white sesame seeds when served. Accompanied with long and short grain wild rice and sauteed asparagus with mushrooms with garlic. A fresh garden salad with halved cherry tomatoes, bacon, green onions and pepitas also served.
The food and wine pairing was very good with Syrah being a perfect companion to the meal. One note is that next time, the apple sauce would either be halved or not added.
The winery update from Brett:
Photo from Mineral Wines website
Wine grapes have been grown in the Boise area for over 50 years. Most grapes grown in Idaho are in the Snake River Valley. We are now sourcing grapes from the Eagle Foothills.
In 2020, our family purchased a ten-acre parcel in the hills above Boise, in the Eagle Foothills American Viticultural Area. We began making Idaho wines in 2021, with Syrah and Malbec. In 2022, we began making Cabernet Sauvignon, Meritage, Tempranillo, and Petit Verdot. We also made our favorite California wines that year.
We will become the 10th winery within a half-hour drive of nearly 700,000 residents. Wineries here in Idaho are increasing in size and number, and we look forward to contributing to the grape and wine culture.
We are not quite up and running yet. We are thinking, perhaps this summer. Currently, we are in the environmental stage of our wastewater designs, after those are done, we start building.
We make no less than a dozen different varieties, all small production between 40 and 150 cases of each. You will hear him say “I did not spend six years in college to only master a few wines… I worked to master EVERY wine I could make!”
Brett’s style of winemaking focuses on two things: First, EVERY wine must taste as the variety should. Therefore, each wine has to be made in a way that the varietal character speaks loudly. Barbera should NOT taste like Zinfandel. This means that every wine must be made individually. Yeasts, barrels and different vineyards are selected for each variety according to what it will do for the characters of the wine. Many vintners just do not understand that to give wines their individual identity you cannot make them the same way with the same barrels, yeasts, and cellar treatment.
We wish Brett and his family continued success with new vintages going forward.
Sláinte,
Michael Kelly