Napa Wine
2011 Shadybrook Estate Cabernet Sauvignon for a 4th of July Dinner
Photo ©Michael Kelly
The Winery and Background
Photo ©Michael Kelly from a previous visit to Shadybrook Estate
2011 was not a great year for Cabernet Sauvignon’s in Napa Valley, or at least many believe it to be true. This wine bucks the trend from the Coombsville sub-AVA in Napa Valley with the help of their stellar winemaker Rudy Zuidema. It has been over two years since I last opened a 2011 Shadybrook Estate Cabernet Sauvignon. Its transformation continues as it has been resting in the cellar. Obviously when purchased it was very good, but some eleven years laying down has made this wine impressive. When originally released, Rudy Zuidema used descriptors as “lush, opulent and finely structured” to open his winemakers notes. This wine used a combination of Clones 337 and 7 of Cabernet Sauvignon grapes. Clone 7 per Rudy was “added density to the nose and palate with black fruit, mocha and a bit of chocolate”. The equal part of Clone 337 contributed “elegance and aromatics lure of the wine with notes of spice, red fruit and cedar”. 6% of Malbec was added to provide background flavors of Asian spices per Rudy.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This evening on the eyes, a very dark red with just a hint of purple on the edges. The viscosity was medium heavy giving a clue as to what was to come. The bouquet on the nose was aromatic with raspberries being the dominant aroma and with mountain flowers. On the palate a harmonic blend of black fruit, chocolate, red fruit and gentle oak leaped about in the mouth. The finish was tiered and long lasting with a slight “soft and allusive” sweetness. The structure was strong and the tannins silky smooth with no obvious edges.
Upon the first sip, I once again bestowed high marks on this wine. This will make my Annual Best Wines tasted in 2025. The current vintage is 2021 and is listed at $145 and generally in high demand or allocated.
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 out of the cellar to enjoy for the 4th of July with a seasoned ribeye steak. Seared on the outside and barbequed and served medium rare. Accompanied by garlic French bread and homemade potato salad. The potato salad was made the day before to let all the flavors soak into the potatoes. Ingredients included mayonnaise, cider vinegar, yellow mustard, sea salt, black pepper, chopped celery, chopped hard-cooked eggs and cooked bacon. A perfect meal to enjoy the holiday. The wine embraced the steaks handily and steaks soaked up the wine in complete abandonment.
Other stories on Rudy Zuidema & Shadybrook Estate can be found on the https://californiawinesandwineries.com and the story below provides a solid background:
Sláinte,
Michael
https://californiawinesandwineries.com
https://www.shadybrookestate.com/
2023 Silver Trident Sauvignon Blanc with Sashimi
The Winery and Background
The two owners coming out of the hospitality and travel industry opened their doors in Yountville in 2015. Their goal was to feature handcrafted artisan wines specifically showcasing Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and a Napa Valley red blend. They produce approximately four thousand cases in total per year. They hired Kari Auringer as the winemaker. Kari worked for ten years under the noted Celia Welch (Scarecrow and many more). One of the primary goals of the winery was to feature richly layered wines with complexity and depth.
Photo ©Michael Kelly
Two years ago, Bob Binder one of the owners, invited us to taste their new pizzetta wine and food pairings. From that time on, I have continued to purchase wines from Silver Trident.
A Tasting Home verses a Tasting Room
They set out to create a comfortable environment where customers felt relaxed, like being at home. Through various past connections with Ralph Lauren Home Collection, artists and galleries, essentially all the items in the “home” are available for purchase. This includes furniture, floor coverings, artwork, glasses and serving trays.
The feeling enjoyed while going through a tasting is intimate, warm and beautifully appointed living room, dining room or library. They recently moved to a new location that allows them use of the kitchen. By appointment only and no tasting bar, no rush and no standing on your feet while proceeding down the wine lineup.
For the complete story and pictures on their original pairing with exotic potato chips and then the added pizzettas and tasting, see an earlier story written at:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
A unique Sauvignon Blanc. On the eyes, very pale straw in color, but it packed a startling punch. On the nose, floral scents of honeysuckle and mellow green apple. On the palate, soft embracing citrus of Meyer lemon zest, a hint of lime and blanched almonds. The finish provided a honeydew melon that was welcomed and provided a medium long conclusion to each luscious sip. The current release is the 2024 vintage and is listed at $38/bottle.
The wine possessed great minerality and stone fruits. Lemon grass with softer tropical fruits provided a fullness in the mouth and balanced acidity. At a previous visit, I purchased this wine and left today buying more of it!
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
A light dinner last night with a medley of fresh Ahi tuna (Maguro), Yellowfin (Hamachi) and Salmon (Sake). Picked up in the late afternoon and plated at home for a refreshing dinner with the temperature being in the mid-90 degree range. Purchased at Shiro Ninja restaurant in Angels Camp, California.
Went with a modicum of wasabi, ginger and soy sauce in order to appreciate the delicate flavors of the raw fish. This wonderful, crisp and refreshing Sauvignon Blanc with its bright but balanced acidity was a wonderful pairing.
Sláinte,
Michael