Alexander Valley
2010 Skipstone Wines, Faultline Vineyards Cabernet Sauvignon
The Winery
Photo from Skipstone Wines
An interesting story on how the owner Fahri Diner came to own this remarkable vineyard. Recounting the story told to me by him thirteen years ago, he was undecided on purchasing the property. Located on the property was an irrigation pond. Perplexed, he told his wife, if he could skip a stone from one side to the other, he would buy the property. So not only the decision to move forward with the vineyard and winery, but the name seemed appropriate. He then convinced Phillipe Melka to be the winemaker, and it was his sole winemaking venture in Alexander Valley at the time.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Pulled this out of the cellar last night for a special friend. It had been laying down for over 8 years. This is a blend of 40% of Cabernet Franc, 38% of Cabernet Sauvignon and 22% of Merlot. Combining these three varietals allowed renown winemaker Phillipe Melka to bring forth some of the best qualities and depth of character for these Alexander Valley (California) grapes
Faultline Vineyard is their interpretation of a Right-Bank Bordeaux blend. All three varietals come together with their own views but mesh like a well conducted symphony. On the nose soft fragrances of blueberries, dark fruit, cinnamon, and Cuban cigars. On the palate, the berries (Blue & Black) and herbal qualities meshed seamlessly to provide a mellow taste. The Merlot inserted a juicy plum into the mix. No hard edges considering the two Cabernets in the same bottle. It was smooth and tannins were sufficiently tamed to provide balanced and enjoyable wine. The finish provided hints of chocolate and roasted light coffee. An exquisite wine for special occasions and food pairings. The current vintages range from $195 to $225/bottle. The current vintage being 2023.
A marvelous bottle of wine and it will make my Best Wines Tasted in 2026 list for sure!
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 spicy Italian meatballs and a red sauce with ground beef. Served with fresh Parmesan cheese. Accompanying the meal was a fresh garden salad with homemade Thousand Island dressing. The wine was very good with the meal cutting through the red sauce with its tannins. The dark fruits added to complement the rich and savory fats of the meat and the acidity helping with the tomato sauce.
Sláinte,
Michael Kelly