2021 Vermilion Valley Vineyards Cabernet Sauvignon – Heads Up Napa Valley!
Picture from Vermilion Valley Vineyard
The Winery
I recently did several stories on Vermilion Valley Vineyards and The Winerie at Sandusky (both labels are the same ownership and winemaker). The Vermilion Valley story was on how delicious their Pinot Noir and who knew the quality of Pinot Noir could be grown in Ohio.
The second story was on a wine seldom seen in California and many have never tasted, Lemberger wine.
https://californiawinesandwineries.com/2024/03/10/the-winerie-at-sandusky-2021-lemberger-wine
Now hold on to your hats!! Just tasted their 2021 Cabernet Sauvignon from Lake Erie region. While having been a big California Sauvignon fan for over 40 years and tasted thousands from around the world, this is the first Cabernet Sauvignon that was comparable to a Napa Valley Cabernet. Each terroir is unique but this was very similar in taste. Now that may not sit well with many folks, but it is a testimony to the winemaker Joe Juniper and sustainable farming practices to create a solid wine.
Vermilion Valley Vineyards has 100 planted acres in four different locations. With micro climates, this allows all his wines to be 100% estate grown. What is interesting about Ohio is that some 370 wineries exist but only 900 acres of grapes are planted! Doing some simple math, removing the five largest vineyards in the state, you are left with each winery having a one acre parcel! Thus many wineries in Ohio rely on importing juice from various areas like the Central Valley of California and Washington. That is one of many unique characteristics of Vermilion Valley Vineyards and their estate wines.
Currently they produce the following red wines: Pinot Noir, Cabernet Franc, Cabernet Dorsa, Cabernet Sauvignon, Lemberger, Chambourcin, Dornfelder, Nebbiolo, Malbec, Pinotage and Merlot. Ditto for their white wines producing: Muscat Ottonel, Riesling. Gruner Veltliner, Müller-Thurgau, Traminette, Pinot Gris, Chardonnay, Gewürztraminer, Valvin Muscat, Ribola Gialla, Petit Manseng, Sauvignon Blanc, Semillon, Albariño, Pinot Blanc and Arneis. That is a wide variety of wines and all estate grown!
You can read their webpage about their high level of sustainability incorporating land use and their buildings. Link at the bottom of the page.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The expectations for this wine were set minimally as per my earlier comment. While Cabernet Sauvignon grapes and subsequent wines grow well in other areas, Oregon, Washington, etc., I have not had what I call any Cabernet Sauvignon that was grown in a different state, taste like it came from Napa Valley. Lo and behold, this week, I was tasted and to my amazement, this 2021 Vermilion Valley Vineyards from Lake Erie came as close to if not equal to many Napa Valley Cabernet Sauvignon. Joe via correspondence mentioned that this vineyard is “on pace with Rutherford/Oakville as far as heat”. While stating humbly that the vineyard site is not anything incredible, he is proud of the site and just “tries to play to the strengths of the fruit” and have “been fortunate to have been able to put together a string of solid vintages”.
Firstly on the eyes you notice a deep red almost black coloring with a medium heavy viscosity. On the nose, blueberry fragrances waft in the olfactory senses with aromas of pipe tobacco and black pepper. On the palate where it shows the pedigree of uniqueness and quality of cherries, a chewy full body Cabernet Sauvignon with layers of structure and secondary flavor of dark chocolate offering a modicum of a sweet kiss. On the finish is where one is startled thinking of this as a Napa Valley Cabernet Sauvignon with leathery and jagged tannins providing what can only be described as “spot on”.
I was so impressed I capped and browned bagged the wine and took over to a friend and fellow wine judge for his comments. Here they are randomly assembled: “appellation being high elevation, color deep ruby, pleasant fragrant, berry dominate on the nose- perhaps strawberries or boysenberry, pairing would be great with most meats, pork roast and even chicken biryani”. He concluded his text to me after being instructed to remove the bag brown with “Lake Erie? Amazing? Would never have imagined that region!”
Joe Juniper mentioned he was close to getting his license to export to California and at $32/bottle in my opinion, he will sell out instantly!
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
Chose this wine to pair with a Carne Asada steak. Started with a tenderized and marinated flank steak incorporating the following spices: olive oil, soy sauce, fresh orange juice, fresh lime juice, minced garlic, minced three jalapeño peppers with the seeds, ground cumin, salt & pepper and mesquite seasoning. Seared and BBQ’ed and topped off with some additional jalapeño peppers. Accompanied by a Yukon Gold potato. The wine held up to the steak and spices with its tannins and fruit providing a gorgeous food and wine pairing.
This wine just made my annual Best Wines tasted which is published each December.
Sláinte,
Michael
2019 Peterson Zinfandel, Dry Creek – Comfort Wine
Photo from Peterson Winery website
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.
The Vineyard or Zinyard as it is called:
Photo from Peterson Winery website
Paul and Yael Bernier farm in the Northern part of Dry Creek is where the grapes come from. It is on the East Bench in Dry Creek Valley. The Peterson’s chose the Swan on the label as the Zinfandel from here is considered elegant and balanced.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The wine was intriguing on various levels. First is was semi-translucent and with an uncommon clarity. Appearing not like a hearty Zinfandel, yet it packed sufficient weight. It is 82% Zinfandel and 18% Petite Sirah providing a unique tasting experience. First on the eyes bright clarity as seen in the photo. On the nose, aromas of cherry and stewed plums. On the palate the fruits are present but contained to a smooth sipping wine. The finish followed with strawberry tastes and a mix of a dry Zinfandel and Petite Sirah lingering in the background. Elegant and easy to taste and enjoy – like a recliner after a hard day’s work!
The wine is aged 22 months in 100% 6-10 year old oak barrels and comes in on the low side for a Zinfandel at 13.1%. It sells for $36/bottle. Only 100 cases produced and is unfiltered and unrefined.
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 my wife down with an injury, our friend Mary Goulart dropped off homemade beef stew with potatoes. The stew was a delightful comfort food for the weather as well as for my wife. Having the “mellow” Zinfandel was a perfect combination with the meal. Enjoyed a glass with the dinner as well as a glass after dinner by itself.
Sláinte,
Michael
The Winerie at Sandusky, 2021 Lemberger Wine
Background on Lemberger Wine
A wine which is not a household name, at least in California! No it is not related to the Limberger cheese! It is known as Blaufränkisch in Austria, Kékfrankos in Hungary and as Frankovka in the Czech Republic and Slovakia.
Lemberger is thought to originate in the Danube River Valley and is widely grown in Central Europe, especially in Austria where it is known as Blaufränkisch. This grape is related to Gamay and Pinot Noir. Lemberger is a late ripening grape best suited to moderate climates. If it is too cool in the summer it will not ripen and display a more vegetal aromas and flavors like green bell pepper. It is a black-skinned gape with production in Austria being 78%, Hungary 7% and Germany 6% totally 91% of the worldwide crop. In the USA only 3% of worldwide production with it growing in New York (Finger Lakes), Ohio (Lake Erie) and Washington (Yakima Valley). Other smaller areas include California, Michigan, Indiana, Pennsylvania, Rhode Island and Colorado.
A common feature of Blaufränkisch or Lemberger is a fruit forward profile with aromas of black cherries and black pepper, coupled with medium tannins and bright acidity. It also yield a large amount per acreage over many grapes.
The Winery
From Vermilion Valley Vineyards Website
Vermilion Valley Vineyards is an estate winery located in the rural landscape of the Vermilion River Watershed in North Central Ohio. They are located at 11005 Gore Orphanage Road, Wakeman, Ohio. Their goal is to produce world-class wines to showcase both the sustainable terrior and skilled wine making.
Co-owner and winemaker Joe Jupiter and I have had many text exchanges on his participation in the Annual International Cabernet Franc Wine Competition. His main concern was the judging of wine based on the regional terroir. Assuring him that we divide up the regions for judging, for example, East Coast (NY, VI); Central USA (MI & Ohio); Northwest (Oregon, Washington), etc. he decided to enter the event this year. Upon his submission he graciously sent a few other wines which I will be reviewing.
Vermilion Valley Vineyards has 100 planted acres in four different locations. With micro climates, this allows all his wines to be 100% estate grown. What is interesting about Ohio is that some 370 wineries exist but only 900 acres of grapes are planted! Doing some simple math, removing the five largest vineyards in the state, you are left with each winery having a one acre parcel! Thus many wineries in Ohio rely on importing juice from various areas like the Central Valley of California and Washington. That is one of many unique characteristics of Vermilion Valley Vineyards their estate wines.
Currently they produce the following red wines: Pinot Noir, Cabernet Franc, Cabernet Dorsa, Cabernet Sauvignon, Lemberger, Chambourcin, Dornfelder, Nebbiolo, Malbec, Pinotage and Merlot. Ditto for their white wines producing: Muscat Ottonel, Riesling. Gruner Veltliner, Müller-Thurgau, Traminette, Pinot Gris, Chardonnay, Gewürztraminer, Valvin Muscat, Ribola Gialla, Petit Manseng, Sauvignon Blanc, Semillon, Albariño, Pinot Blanc and Arneis. That is a wide variety of wines and all estate grown!
You can read their webpage about their high level of sustainability incorporating land use and their buildings. Link at the bottom of the page.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This was the first time I had the opportunity to taste Lemberger and I was pleasantly shocked with the taste. Expecting a lighter wine with “little distinction”, it actually produced some interesting notes of flavor. The coloring was almost semi-transparent and light. On the nose a beautiful banquet of black fruit emerged on a “lighter wine coloration” which was the first surprise. The second surprise on the palate was the crispness and very low tannins. Immediately I thought of it being a cross of Merlot and Pinot Noir. The finish of red and black cherries, blackberry and black pepper spices enlivened the imbiber.
In an email exchange with Joe it went on to state that in “cooler years, it leans toward the hearty Pinot Noir into Merlot and in hotter dryer years it’s rich and spicy like Syrah”.
The Sandusky Vineyard has shallow well drained sandy soil over limestone and typically yields 5 tons per acre. Most of the vineyard is machine harvested with only 15% being hand harvested for the purpose of stem inclusion. After pressing, the wine goes straight to neutral barrels to complete primary and secondary fermentations. Once stabilized, about 20% goes into new French oak and the remainder in neutral for 11 months. This vintage goes for $22/bottle and only 300 cases were produced. While always looking for a “food and wine pairing” this wine is simply gorgeous to drink by itself.
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 my wife down with an injury, the meals being cooked are lacking with my culinary skills. That stated, I paired this evening’s meal which was a hand rubbed and BBQ’ed pork tenderloin and served with a Cherry Pepper sauce. Accompanied by a garden salad with chicken, corn, grated cheese and dressing. While I generally like a food flavor profile of polar opposites, this meal was more equal being neutral on the pork (cut down on some of the normal spices) and neutral on the wine, being akin to soft Pinot Noir and a mellow Merlot. Both the meal and wine were great but the wine would have even been better with our normal spicier rub.
Should you get a chance to try a Lemberger variety, take the opportunity to taste it and you will be pleasantly surprised.
Sláinte,
Michael
2018 Gossamer Cellars Nebbiolo – Transports You to Italy!
History of Nebbiolo
Photo ©Michael Kelly
Like a great Nebbiolo from Barbaresco, Gossamer Cellars in Murphys, California has an excellent Nebbiolo. This is 100% Nebbiolo grapes and won Double Gold at the Sierra Foothills Wine Competition in 2023. A quick recap of world class Nebbiolo grapes. They are found in areas in Piedmont, Italy where a small portion of “other grapes” can be added but that is not within the scope of this story. Nebbiolo has been around since the 1200’s, with some controversy as to its origin in Italy. Some state Piedmont was the origin and other’s state further to the east in Italy. The first written comment about Nebbiolo is from 1268 and was from more easterly Italy. Nebbiolo comes from the word nebbia meaning “fog”. Fog forms in the valleys but the vineyards of Piedmont Nebbiolo are in the sunshine above the fog.
Photo ©Michael Kelly
Characteristics of Nebbiolo
Nebbiolo is a thick skinned, late harvesting grape. Key flavors and aromas are pronounced roses, cranberry, sour cherries, leather, and strong minerality along with red fruits. Most notable are the mouth puckering and lip smacking tannins. Most Nebbiolo wines are best served many years after their release date to allow the tannins to settle down. In the glass they can appear light colored and translucent around the edges, but do not be fooled that you are about to be greeted by a “light weight wine” as it carries a big punch! The acidity and tannins are almost unmatched in red wines.
The Winery
Photo ©Michael Kelly
The etymology of the word gossamer originated in Middle English as “goose summer” or “gos mer”, late summer warmth, when the geese where in prime condition to be eaten! Over time it has morphed into an adjective “gossamer” meaning “light, delicate or tenuous” like butterfly wings. Thus on the bottle of Gossamer Cellars a delicate butterfly or fairy is depicted with butterfly wings. To this end, it is appropriately named as Gary Grant “flitters from varietal to varietal” making unique, high quality and lesser known wines for those open to experience the vast world of wine!
Gossamer Cellars located in Murphys, California is one of the gems of the Sierra Foothills. Their “motto” written in chalk in a very tiny tasting room sums up their goal and lifestyle “Adventure may hurt you, but monotony will kill you” (Anonymous). See the complete story at:
https://californiawinesandwineries.com/2019/01/18/gossamer-cellars-a-unique-find/ .
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I often think of Nebbiolo as a sneak attack wine! It is easy to understand with its light and almost translucent coloring in the glass. On the nose, this lighter colored with delicate rose and violet petal aromas has you falling under its spell. Now lured into a thinking a “Pinot Noir” lays there awaiting a soft sip. Instead this wine punches you in the face with its tight tannins and robust acidity. On the palate, fresh cherry, plum and a hint of strawberry provides a mouth puckering experience. But with the right type of food (almost any with tomatoes), the acidity and tannins are “calmed down”. Herbs with a tinge of anise and leather make the finish complete and decidedly beckoning another sip. Having had many of Gary’s wines, this is one of his two best he has produced to date. I know many more are coming!
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 my wife down with an injury, our friends Bill & Cheryl McCready’s dropped off noodles and a homemade pasta sauce including fresh ground Parmesan cheese. The recipe is from his mother and includes sausage, ground beef, pork, tomatoes, onions and dozens of spices. One of the most delicious red sauces tasted west of Italy. With the fresh fettucine noodles and cheese, what a delicious meal. The wine with its acidity and tannins were perfectly matched for this dish. This meal and wine transported us right back to Piedmont, Italy.
Definitely a wine to make my annual Best Wines of Year tasted for 2024! I don’t publish a list for sauces, but if I did, McCready’s would be there also.
Sláinte,
Michael
2018 Lavender Ridge Vineyard Roussanne with Blackened Swordfish
The Winery
Picture from Lavender Ridge Vineyard Facebook
2018 Lavender Ridge Vineyard tasting room is located in the town of Murphys in the lower Sierra Nevada foothills. Lavender Ridge specializes in Rhone varietal wines. They include Cotes du Calaveras Blanc, Viognier, Roussanne, Rolle, Grenache Blanc, Grenache Rose, Grenache, Cotes du Calaveras, Mourvedre, Syrah, Petite Sirah, Alicante Bouschet, Vin Doux and Anniversaire Blanc. They also feature an artisan cheese selection that is unique and has something for just about everyone. To read more about Lavender Ridge, see three previous articles:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Last night’s dinner with the Friday Night Wine & Dine group at Verona18 brought the 2018 Lavender Ridge Roussanne, which was “perfect” for the food and enjoyed by our friends! This Roussanne is powerful with floral aromatics, with hints of peaches, pears and provided a rich and silky smooth mouthful texture. The fullness of body, almost a creamy sense, is the key contributor making this a unique wine! Roussanne brings more acidity, elegance and aromatic complexities to the wine. Lavender Ridge 2016 Roussanne won Double Gold at the 2018 Sierra Foothills Wine Competition. The 2018 release is now a standard fixture in the wine cellar and a nice change up from Chardonnay! Today they are sold out of the 2018, but the new release, 2022 will be released the later this year.
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
Ordered the Blackened Swordfish special with pineapple-jalapeño chutney and fresh vegetables. The fish was cooked to perfection. The all-encompassing and mouth filling Roussanne, coated and enveloped the blackened spices and chutney with its beautiful flavors. A wonderfully delightful dish and presentation. Dinner came on the heels of the annual Wine Club renewal party held in the Grandview Room with almost sixty wines being presented and offered to be purchased.
We also enjoyed various other wines this evening.
Sláinte,
Michael
https://californiawinesandwineries.com
https://lavenderridgevineyard.com
https://www.coppervalleygolf.com/homepage/current-operations
2021 Acquiesce Roussanne – When Great Things Happen to Good People!
The Winery
Picture from Acquiesce Facebook
Acquiesce Winery continues to impress with their white wine portfolio on French varietals. There is so much to state about Susan Tipton, owner and winemaker of Acquiesce Winery. The key takeaway is that she established her winery in Acampo (just north of Lodi) with the expressed purpose of bringing French white wine varieties to market. Lodi had been primarily known for red wines, but she turned heads with some of her unique wines such as Picpoul, Clairette Blanche, Ingénue (blend of Grenache Blanc, Clairette Blanche, Bourboulenc & Picpoul Blanc), Roussanne and more. Here are some reviews of her wines and her impact:
https://californiawinesandwineries.com/2020/09/20/2018-acquiesce-vineyards-picpoul-blanc
https://californiawinesandwineries.com/2020/08/30/2018-acquiesce-ingenue-french-and-more-french
Her awards are too numerous to list!! Her appetizer and wine tastings are known throughout the region as being “over the top” with creativity and a delicious treat!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Her 2020 Roussanne and earlier vintages have made my Best Wines of the Year list. The 2021 Roussanne on the eye is a light-medium golden straw color and medium viscosity. On the nose, it possessed an elegant finesse with extreme floral aromatics, hints of pear, apricots and with a rich and silky smooth mouthful texture almost creamy. The finish had a soft nutty texture of almond and a hint of honey with a distinct minerality with a medium long finish. Roussanne brings more acidity, elegance and floral aromatic complexities to the wine which makes it perfect for chicken, turkey or fish. The current release is the 2022 and winery price is $40.50/bottle. I need to taste the 2022 but hard to believe anything can top the 2021! The 2021 wine will make my Best Wines Tasted in 2024 (published in December 2024) for three years in a row!!
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 Norwegian Cod which I had never tasted nor cooked but was highly recommended at Ohana Seafood. It was in for a wonderful surprise on how good this fish tasted tender, moist and flavorful. Definitely a new favorite fish! A little background on Norwegian Cod: Norwegian Atlantic cod is a white fish in the cod-family. This cod thrives in colder waters compared to the other cod-species, like the pacific cod. Cod is perhaps the healthiest and leanest protein you can eat. It is rich in protein, vitamins A, D and B12, selenium, antioxidants and Omega-3s. A portion of cod for dinner covers your daily requirement of Omega-3. More can be found on the Eight benefits of Norwegian Cod at: https://norwegianseafoodcouncil.com/wildfish/cod/eight-reasons-to-buy-norwegian-cod/ .
Pan fried in butter, lemon and virgin oil for 6-7 minutes. The fish was also cooked in a sauce of Sriracha, honey, garlic and ginger. Served with additional sauce drizzled over the top of the cooked fish. Accompanied by yellow sweet corn. One of the best food and wine pairings of the year with the mouth-filling Acquiesce Roussanne with its flavor profile enveloping the “spirited and spicy” fish with calmness and a counter punch of flavor.
Sláinte,
Michael
https://californiawinesandwineries.com
2021 Vermilion Valley Vineyards – A Great Pinot from Ohio!! Who knew?
The Winery
From Vermilion Valley Vineyards
Vermilion Valley Vineyards is an estate winery located in the rural landscape of the Vermilion River Watershed in North Central Ohio. They are located at 11005 Gore Orphanage Road, Wakeman, Ohio. Their goal is to produce world-class wines to showcase both the sustainable terrior and skilled wine making.
Co-owner and winemaker Joe Jupiter and I have had many text exchanges on his participation in the Annual International Cabernet Franc Wine Competition. His main concern was the judging of wine based on the regional terroir. Assuring him that we divide up the regions for judging, for example, East Coast (NY, VI); Central USA (MI & Ohio); Northwest (Oregon, Washington), etc. he decided to enter the event this year. Upon his submission he graciously sent a few other wines which I will be reviewing.
Vermilion Valley Vineyards has 100 planted acres in four different locations. With micro climates, this allows all his wines to be 100% estate grown. What is interesting about Ohio is that some 370 wineries exist but only 900 acres of grapes are planted! Doing some simple math, removing the five largest vineyards in the state, you are left with each winery having a one acre parcel! Thus many wineries in Ohio rely on importing juice from various areas like the Central Valley of California and Washington. That is one of many unique characteristics of Vermilion Valley Vineyards their estate wines.
Currently they produce the following red wines: Pinot Noir, Cabernet Franc, Cabernet Dorsa, Cabernet Sauvignon, Lemberger, Chambourcin, Dornfelder, Nebbiolo, Malbec, Pinotage and Merlot. Ditto for their white wines producing: Muscat Ottonel, Riesling. Gruner Veltliner, Müller-Thurgau, Traminette, Pinot Gris, Chardonnay, Gewürztraminer, Valvin Muscat, Ribola Gialla, Petit Manseng, Sauvignon Blanc, Semillon, Albariño, Pinot Blanc and Arneis. That is a wide variety of wines and all estate grown!
You can read their webpage about their high level of sustainability incorporating land use and their buildings. Link at the bottom of the page.
The Wine – “Wine is bottled poetry” 2021 Vermilion Valley Pinot Noir– Robert Louis Stevenson
Photo ©Michael Kelly
As a Californian very familiar with Pinot Noir production from Anderson Valley, Russian River, Central Coast regions (Santa Lucia Highlands), etc., I was curious but apprehensive while pulling this bottle to go with our dinner. What a delightful surprise upon the aroma and first sip! The 2021 Pinot Noir showed a nice red brick color in the glass and darker than expected (later found out due to their view on extraction) and a medium viscosity. On the nose, soft black cherry wafted into the senses along with mild nutmeg spice. On the palate, thinking still this was going to be “soft to many California Pinot Noir’s”, it exploded with flavors strawberry and cherry and a remarkable “chewiness” but not based solely on tannins. On the finish soft tannins and a light smokiness made it so desirable and begged for yet another sip. I don’t know the price but their 2020 went for $26/bottle so that may give you an indication of things to come. Personally, I have never found a $26/bottle of California Pinot Noir with so much happiness from sight, smell and taste. In fact hard to find that much in some California Pinot Noir wines reaching $60! Even adding in freight of approximately $3-4/bottle, this is a great bargain. Who knew Pinot Noir from Ohio could be so delicious!
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
Dinner was left up to me this evening and went with a chicken breast, butterflied and stuffed with minced jalapeños and a smoky salsa. A few spices and then topped off again with minced jalapeños and salsa. Accompanied by steamed broccoli. While the meal was great and perhaps a bit spicy for the Pinot Noir, it did “calm down” the meal.
This wine at whatever price it comes out will make my annual Best Wines Tasted in 2024 (out in December). It is not often you find or taste a Pinot Noir from Ohio, but should you find one, embrace it enthusiastically.
Sláinte,
Michael
Spectacular Blind Cabernet Sauvignon Tasting at Columbia City Hotel
Attended a remarkable and eloquent tasting of 10 wines, all from 2014 vintage Saturday late afternoon. The event was held at the Columbia City Hotel. It is located in the Columbia Historic Park and the City Hotel was built in 1856.
Photo ©Hector Madrigai and City Hotel website
Tom Bender, on the Board of Directors of City Hotel, assembled 10 noteworthy wines to do a blind tasting for about 18 people. All but one of the wines was graciously provided from Rick Eason’s cellar. Tom was so excited to bring back this type of tasting experience which the City Hotel had done for years 35-40 years ago on a regular basis from 1980’s until 2005. City Hotel was known throughout the foothills for their extensive wine list. It was reopened last year after being closed for several years. It’s rebirth was funded by creating a cooperative corporation with almost 300 “single shareholders” wanting to bring back it charm and history.
All ten wines were poured just minutes in advance of the tasting. Everyone tasted and scored each wine to arrive at their top three wines. All participants rated the wines for key Cabernet Sauvignon characteristics and also voted for their “least favorite”. The wines ranged in price from $115 to $500 per bottle and two were magnums.
Photo ©Michael Kelly
Here were the “beauty contestants”:
Nickel & Nickel, Far Niente, Silver Oak (Alexander Valley), Black Sears, Silver Oak (Napa Valley), Continuum, Ridge Montebello, Caymus, O’Shaughnessy and La Jota. After one and a half hours of individually rating each wine, the group voted for their top three wines.
Photo ©Michael Kelly
Those in rank order voted blind were the following numbers were:
#1 (letter I)
#2 (letter D and J)
#4 – (letter H)
Photo © Candy Strubbe
Then the big reveal with the unwrapping of the wine bottles
#1 (letter I) – O’Shaughnessy, Mt Veeder at $147
#2 (letter D and J) – A tie between La Jota at $500 and Black Sears at $150
#4 – (letter H) Caymus at $350
While all the wines were enjoyable and very good, the task was also to select the group’s less favorite. Being the “least favorite” in this lineup of pedigree wines is nothing to be upset about. It was a tie between Continuum at $300 and Nickel & Nickel “Tench Vineyard”.
The retail price of these 2014 wines from Vivino totaled $3,200 and ratings were from 4.4 to 4.6 points.
Two bonus wines were also added at the end of 2004 vintage. First being Far Niente and second being Silver Oak (Alexander Valley). Silver Oak won this competition and yet the 2014 showed rather poorly.
It was a fun and lively discussion throughout the tasting and an experience that will not be forgotten!
Sláinte,
Michael
2019 Hindsight Wines Chardonnay
The Winery
Picture from Hindsight website
Previously I have written about the Hindsight Winery in Calistoga and their excellent red wines, especially their Cabernet Sauvignon. About two years ago their long time winemaker, Jack Cole retired. Now some excellent news—they hired Michael Weis, who was the head winemaker at Groth. He is well known for making spectacular wines and I believe he received 100 points from Wine Spectator for one of his Sauvignon Blanc vintages. Additional reading about the winery and ownership can be found at:
Picture from Hindsight website
Their ownership is comprised of talented wine purests. Seth Gersh is the owner and managing Director, Alisa Gean is a Sommelier and William Boking is owner and National Sales Manager. Their resumes are too long to detail, but all have extensive and creative background in business and wine.
Besides their Cabernet Sauvignon’s which are excellent, they offer a Chardonnay, both from Napa and Monterey and Petite Sirah.
Recently they have made arrangements for their wines to be tasted at 1124 Lincoln Ave, Calistoga at the Vault in Calistoga. Their phone number is 707-341-3321.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Pulled a 2019 Hindsight Chardonnay from Napa Valley from the cellar to enjoy with dinner. Second time I have tasted the 2019 Chardonnay so was very excited to see how it was holding up to the first review. The wine not only equaled the first experience but surpassed it. First on the eyes a light straw color and medium viscosity. On the nose it was very aromatic with very soft floral notes of jasmine and honeysuckle. On the palate is where some strong flavors of pear and green apple prevailed with a hint of vanilla. On the finish, minerality and a very embracing soft acidity were evident. The words that come to mind while enjoying this lovely Chardonnay are crisp, refreshing, clean, defined and stately opulence. This Chardonnay is sourced from both Carneros and Oak Knoll AVA’s. It is fermented in stainless steel, then aged 3 months on the lees in neutral French oak. It does not have that “buttery finish” and seemed more “old world” in its flavor profile of great European Chardonnays. The wine is listed on their website at $32/a bottle and check out their website for amazing sales!
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
Pulled this 2019 Chardonnay to specifically have with a beautiful fresh Ahi tuna steak last evening from Ohana Seafood in Modesto. It was cooked in ginger, wasabi, Mandarin oranges (and juice), lemon juice and pepper corns. Accompanied by vegetable spring rolls. The wine pairing was extremely wonderful with both the Ahi and vegetable spring rolls.
It was the last bottle 2019 Hindsight Chardonnay in the cellar will be calling to secure a few more bottles and including the Monterey Chardonnay which I have not tasted.
Hindsight Cabernet Sauvignon’s have made my annual Best Wines tasted the year and now will be adding at least the Napa Valley Chardonnay!!
Sláinte,
Michael
https://californiawinesandwineries.com
2015 Tate Wine Merlot, Spring Street – A Hearty and Robust Merlot
The Winery
Photo from Tate Wine website
David Tate and his wife, Suzanne Tate are partners in TATE Wines. First a little history on how TATE Wines came to existence. Suzanne’s brief history while going to college in Austin, Texas (where she was raised), she very much enjoyed a wine appreciation course. She then went to study culinary arts at CCA in San Francisco. She went to work in Houston at a fine wine distributor for five years. It was at a wine dinner that she met David Tate. In 2010, she moved to Napa Valley.
David Tate’s credentials as a winemaker span close to 25 years with a very strong background: Ridge Vineyards, as an assistant winemaker; worked in Barossa Valley, Australia; Provence, France; Canterbury, New Zealand. He also has travelled to just about every fine wine region in the world. David graduated from Brock University in Enology and Viticulture with honors. David is originally from Vancouver, British Columbia. David currently is the General Manager and winemaker at Barnett Vineyards, winning many outstanding awards for their wine.
Photo from Tate Wine website
In 2011 David and Suzanne formed TATE Wines. So here again is a perfect blending of the two, David as the artisan winemaker, Suzanne as the marketing and sales arm, one from Canada and one from Texas. Yet combined they make a synergistic and complementary team of two, ready to take on the world with their wines. They offer Cabernet Sauvignon’s from various vineyards: Howell Mtn, St Helena and Mt Veeder all of which are excellent and worthy of cellaring. They have a 2019 Merlot from Reason Vineyard, but running extremely low and that is for now the end of their Merlot production. They do have both an excellent Chardonnay which has been a “go-to” in the cellar for years. They have more recently added a Rose and Sauvignon Blanc that I have yet to taste! In over ten years knowing David and Suzanne, every wine has been great and enjoyable and always made at a high level.
For more background on Tate Wines read this earlier post: https://californiawinesandwineries.com/2016/02/08/tate-wines
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
An extremely robust Merlot. Dark ruby on the eyes with a medium to medium heavy viscosity. On the nose a dark fruit compote leads to a beautiful sweet & sour cherry and plum fruit with red licorice. The finish provides a hint of oak and cedar with soft tannins but with some edginess not often found in a “smooth or average” Merlot which makes this an enjoyable treat! Also on the finish pomegranate with medium acidity.
Photo ©Michael Kelly
This is not a soft and comforting Merlot but more like a bone embracing bone breaking solid bear hug with a big squeeze! A remarkable Merlot made for Cabernet Sauvignon drinkers.
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
Pulled this wine specifically for this evening meal of beef Teriyaki with sugar snap peas and green onions. Using tenderized flank steak cut into strips combined with teriyaki sauce, sugar snap peas, ginger, chardonnay wine, Asian red chili peppers, stir-fry oil, sliced mushrooms, sliced garlic cloves and green onions halved and cut length wise. This was a delicious and tasty meal. Accompanied by cauliflower rice sautéed in soy sauce with salt and pepper. Also some garlic French bread. This Merlot with its fruity flavors played extremely well with the soy sauce.
I consider this one of Best Wines tasted this year and it will be published in my annual report in December.
Sláinte,
Michael