Idaho Wine Commission
2018 Roghani Vineyards – Stop the Presses!!
Photo ©Michael Kelly
Background
Roghani Vineyards entered the 7th Annual International Cabernet Franc Competition this year for the first time. Roghani Vineyards is in Caldwell, Idaho. In speaking with Denise Kulm, she mentioned that they make an exquisite Cabernet Sauvignon, if I would be interested in reviewing it. Agreeing to do so, I was more acknowledging their participation in the Cabernet Franc Competition as I had only tasted one other Idaho wine which was good but not something to shout about from the mountain tops. That has now all changed!!
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
One of the first items in understanding why this wine is so unbelievably great is to comprehend the soil conditions of Snake River Valley, Idaho. The Snake River Plain was formed from lava flows of Basalt and silica rich Rhyolite twice during a 17-million-year span! The fertile soil of the valley contributes in unique ways to the vineyards’ production.
First on the eyes, this wine is full bodied with cavernous deep dark red coloring in the glass. Upon removing the cork, the aroma was nothing ordinary with richness and dark fruits wafting into the senses. Immediately, the wine received my attention with admiration. On the palate, blackberries, plum and black cherries frolicked happily in the mouth and only being checked by earthy mineral notes. A modicum of new leather and soft vanilla pipe tobacco was also noted. The tannins were notched, noticeable upon each sip, but shortly and quietly rested, being velvety and delicious. The finish was long and enjoyable, dry and with balanced acidity.
Photo ©Michael Kelly
Personally, as a judge in a blind competition, this wine is the closest I have ever tasted that could pass as a premier Napa Valley Cabernet Sauvignon! That simply stated is how solid this wine is. The wine came in at 15.1% alcohol. The price for this wine at Roghani’s Restaurant (inside Chateau des Fleurs) is $64/bottle. It is 100% Cabernet Sauvignon. The restaurant is about two miles east of Homedale in Canyon County.
Koenig Winery makes their wines and for this vintage only 213 cases were produced. The wine was aged 30 months in 70% new French oak barrels. This wine won Double Gold Medal and Best Cabernet Sauvignon at the Idaho Wine Competition.
Not only will this make my list for Best Wines Tasted in 2026 (less than 3% of 1800 wines tasted), and it also received my highest rating score.
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 a quick break in the weather, the BBQ was heated on infra-red burners to 1500° to sear seasoned filet mignon steaks. A beautiful finish on the outside and medium-rare on the inside. Served with Blue cheese crumbles on top. Accompanied by fresh asparagus and sauteed gnocchi in butter and olive oil. A fresh garden salad was served with Blue cheese dressing and crumbles. A delicious meal to complement this outstanding wine. Truly a wonderful food and wine pairing with the flavor profile and tannins being great companions with the meal.
The Winery / Restaurant
Photo from Roghani’s website
One of the unique challenges of acquiring this wine is that it is only sold at Roghani’s Restaurant and at Chateau des Fleurs in Eagle, Idaho. The restaurant offers fine dining with a fusion of European cuisine (French, Italian, Greek) and Persian flavors. The restaurant is also known for their farm to table foods using their own gardens.
Graph from https://pubs.usgs.gov/
The vineyard was acquired in 2005 and produces besides the Cabernet Sauvignon, Cabernet Franc, Riesling, a late harvest Riesling, Shiraz/Syrah blend, Chardonnay, Merlot and a few others. The operation is tied to the Roghani family’s Camille Beckman company.
By the way, their Cabernet Franc won Gold Medals at the 7th Annual International Cabernet Franc Competition from both the Professional Judges and the People’s Choice Judges.
Sláinte,
Michael Kelly
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
2020 Mineral Wines Cabernet Franc and The Winery is Relocated to Idaho!
The Winery
Photo ©Michael Kelly
Brett Keller and his wife Andrea own Mineral Wines formerly located in Murphys, California. Brett started out in Hospitality Management but eventually went back to school earning his degree in Viticulture and Enology in 2003. When Brett and Andrea moved back to Angels Camp (Calaveras County), Brett took over management of Andrea’s family 4-acre Cherokee Creek Vineyard. Initially this property grew exclusively Merlot, but subsequently Brett grafted three acres of vineyard to Roussanne, Viognier and Petite Sirah. These are the main stay and define Mineral Wines. In addition, they produce Zinfandel, Malbec, and various Meritage blends, Tempranillo, Barbera, Cabernet Franc and Cabernet Sauvignon from vineyards in the Sierra foothills.
Photo ©Michael Kelly
More recently Brett and family moved to Eagle, Idaho. There he is amid 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 for permitting it to start in early Spring.
In a conversation with Brett one very interesting fact is that Idaho was declared the leading consuming state is the US by per capita by VinePair (https://vinepair.com/articles/map-states-drink-wine-america-2020/)
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
The 2020 Mineral Wine Cabernet Franc is a deep crimson color on the eyes and medium viscosity. On the nose aromas of violets, black fruits and black cherry abound. On the palate, blackberry, cigar tobacco, balanced with a subtle vanilla spice presents a very drinkable Cabernet Franc. The finish has the typical pyrazine (green bell pepper) but it is in the background providing a smooth finish. The tannins are tame and enjoyable. Unfortunately, this was their last release as the vineyard where they were getting the grapes was ripped out.
Note on the label the Fluorite ‘Alien Eye’ with Aquamarine ‘lashes’ – Erongo Mountain, Namibia.
The current release of 2020 Mineral Wines Cabernet Franc, along with the limited release 20217 and 2019 vintages can be viewed at www.mineralwines.com and are available by calling Brett directly at 209-743-4100.
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 from the cellar to pair with a wonderful “wintertime” comfort food this evening. It was Jalapeno Meat Loaf, perfect for a damp and rainy evening. Ingredients included panko breadcrumbs, egg, minced jalapeno peppers, minced garlic, shredded cheddar cheese, tomato sauce, Worcestershire sauce, Dijon mustard, honey and chili powder. A slight change this evening was the addition of a modicum of Flatiron Pepper Company’s Hatch Valley Green pepper combination spice. It included Hatch Valley Green for bright chili flavor, Jalapeno for classic flavor and moderate heat and Habanero as an extra kicker! This provided the right amount of spice, flavor and heat to complete the meat loaf. Accompanied by a baked Russet potato and roasted Brussel sprouts drizzled with Balsamic.
The food and wine pairing was spectacular with the combination of spice in the meal and the fruit in the wine.
Sláinte,
Michael Kelly