hestan-vineyards
2013 Meyer Vineyard (Hestan Vineyards) Cabernet Sauvignon
(Photo ©Michael Kelly)
The Winery & Background
I had been purchasing both Hestan Vineyards and Stephanie labels for some time and one day, the tasting room manager suggested I try Meyer Vineyards. All of these are owned by Stanley and Helen Cheng who purchased the property in 1996 as a former cattle ranch. Fast forward after planting the vines, in 2009 well known winemaker Thomas Rivers Brown joined their team as winemaker. I purchased several bottles of 2014 and two weeks later, it was voted #8 of Wine Spectators Top 100 (2017). I called to see if any more were available, and they sold out in a matter of hours after the news release! Here is the story on the 2014:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
(Photo ©Michael Kelly)
Opened this wine last night and remembered why I enjoyed it so much! This was one year younger than the award winning 2014 but you would not have thought it when tasting it. This wine on the eyes has a deep rich red color almost black with a medium heavy viscosity. On the nose aromas of black fruits including black cherry and spices of clove and a tinge of nutmeg. On the palate, it burst forth with the dark fruits, blueberries, along with vanilla, cedar and sweet pipe tobacco. On the finish velvety tannins yet noticeable, with a mocha finish. Layers upon layers of enjoyment and the structure was just about at its peak. It came in at 15.4% alcohol with barrel aging of 18 months and yet so smooth. This wine made my Annual Best Wines Tasted for 2025!
Hard to find the 2013 today, but if you do it goes from between $70 to $120/bottle and worth every penny!
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 new recipe called Garlic Butter Steak Bites. It called for sirloin steak or strip steak but substituted with a piece of Chaetubriand steak. It was cut up into cubes and seasoned. Then seared with sea salt/pepper, olive oil, butter, sliced mushrooms, minced garlic and chopped parsley. Accompanied by sautéed snap peas and roasted sliced and seasoned Yukon Gold potatoes and fresh garden salad topped with crumbled blue cheese. An excellent meal prepared and went well with the wine.
Sláinte,
Michael