winery
2021 Titus Vineyard Cabernet Franc – From a Pedigree Winery?
Titus Vineyard is not directly related to Titus Caesar Vespasianus who was the Roman emperor from 79 to 81. He was the first Roman emperor to succeed his biological father. While he was emperor for only two years, he was best known for completing the Colosseum and handling two disasters, the eruption of Mount Vesuvius and a devasting fire in Rome 80 AD. A similarity to emperor Titus and Titus Vineyard was the Glass Fire in Napa & Sonoma Valley’s in 2020. To hear the harrowing recap of the fire burning within feet of the winery by Eric at a luncheon and tasting a few years ago was heartbreaking and heroic actions by the winery.
Picture from Wikipedia
The Winery
(Phillip on the left and Eric on the right from Titus’s website)
This is a pedigree winery run by Eric Titus and Phillip Titus, which they took over from their father. Both brothers spent their youth and summer working around “the farm” which sold their grapes to various local wineries. Eric went off to pursue his degree (and PhD) in Biology focusing on marine science and toxicology. He continued this work through the 1990’s. He returned to the winery full-time in 2002 to help with the management of the family’s flourishing business. Today he is the General Manager and Vineyard Operation Manager of the winery. With his background, he has adopted both green practices and sustainable farming of the property. Eric has served as President of Napa Valley Grape Growers Association, St. Helena Viticultural Society and promoting the St. Helena Appellation.
Photo ©Michael Kelly
Phillip studied agronomy, viticulture and enology at the University of California at Davis. He also traveled extensively getting an appreciation of many wine areas including Bordeaux. Phillip began his career working at Quail Ridge Winery, Stratford and Chappellet. In 1990 he was named Winemaker at Chappellet and continues to make the wines there today. That same year he also became Winemaker at Titus Vineyards. It was on the Titus Ranch Estate, some 40 acres, with 34 planted in 14 separate parcels/vineyard blocks with varying soils and clones that provided the background for Phillip to understand the difference and unique characteristics of each. His goal was to showcase the highest quality of fruit from each lot to make distinct Titus Vineyard wines.
Photo ©Michael Kelly
Again, fast forwarding to 2015 when the new production facility was constructed, they hired Stephen Cruzan. Stephen a graduate from North Carolina State in biochemistry, was gearing up for a life in research. While working at a restaurant, he met with a winemaker from California. He decided to combine his enjoyment of fine wine and his technical degree to making wine. He started at Kathyrn Hall in the lab, then harvests at Sacred Hill in New Zealand, Domain d’ Ardhui in Burgundy and Clemens Busch in Germany’s Mosel River Valley. In 2009 he joined the team at Chappellet under Phillip Titus and worked his way up the ladder to Enologist and thru Phillip met Eric. Later he went to Cade Winery as the Assistant Winemaker. His focus was on the differentiation of wine barrels completing the end desired result.
Picture from Titus website
The totality of the three as a biologist focused on ecology/sustainability, an enologist focused on the unique characteristics of each vineyard block (14 on the estate and 3 at their Ehlers Lane Vineyard) and a well-traveled winemaker with a keen focus of barrel selection, Titus was positioned to launch even further in the wine business from 2015 on.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Opened this wine this week to enjoy after dinner. On the eyes a radiant crimson with purple hues and medium-heavy viscosity. On the nose, aromas of cranberry, cherry and majestic violets rise to greet you. On the palate, black cherry is the predominate taste in the mouth along with dark chocolate. The secondary flavors of soft leather, black tea and vanilla are discernable. The finish is extremely soft and enjoyable with rounded tannins with enough structure to make you desire another sip. Also, the well-developed fruit comes forward on the finish to provide a tinge of sweetness. The wine has 14.8% alcohol. The wine received a score of 92 points from all but one rating group. It is a Blend: 86% Cabernet Franc, 7% Malbec, 7% Cabernet Sauvignon. This wine was 14.8% alcohol.
The current vintage is the 2022 and sells for $68/bottle.
Sláinte,
Michael
2020 Iron Hub “Old Vine” Zinfandel
Background
Went to Iron Hub a couple of months back to purchase their “Clockspring Vineyard” Zinfandel and Chardonnay. While there we did a side by side tasting of their “Old Vine” and “Clockspring” Zinfandels. While I had already made a proclamation that Clockspring made my Best Wines tasted in the year, I was not expecting their “Old Vine” to be much of a match. Was I wrong! I came home with several bottles of “Old Vine” much to my liking and of course the Chardonnay.
The Winery
Photo from Iron Hub website
The winery was founded by Tom Jones from Lava Cap Winery fame in the Apple Hill area near Placerville. Tom completed his master’s degree in Viticulture & Enology from UC Davis, and for almost 30 years developed award-winning wines. Tom and his wife Beth’s new endeavor began in 2014 with the purchase of the 33-acre property that had been known as Amador Foothill Winery. Having control of the grapes from vineyard to bottle was key in his quest for quality control with 17 acres planted in vines.
The name of the winery came about from Tom’s mountain sojourns in the area. On an adventure he discovered an antique, hand-forged wagon wheel hub in a remote area. This small winery on Steiner Road drew a parallel with his goal of making small lot artisan wines like the craftsmanship of the “iron hub” he found on a walk. The beautiful new tasting room was opened in December 2017.
Photo from Iron Hub website
Spencer, their son, following in his father’s footsteps by also graduating from UC Davis with a master’s degree from the Department of Viticulture and Enology, is the winery’s Assistant winemaker. Today, they form a dynamic father-son winemaking team. Tom and Spencer enjoy and demand a hands-on approach to every aspect of the winemaking process, from tending the grapes in the estate vineyards to carefully crafting both red and white wines. They recently added 10 acres managing the Spanish Creek site they are leasing. Having now 27 acres of “estate property” to manage is keeping them very busy. Tom has stated that “Our estate affords me creative control from the vine to the bottle”
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The wine on eyes was like “Clockspring” but a shade or two darker and more mysterious. On the nose intense dark cherries and blackberries. On the palate, ripe juicy plums and soft pipe tobacco. On the finish the dominant flavor was vanilla counterbalanced by clove and vanilla notes. Layers and layers of spice and unexpected joy provide a lingering finish.
The “Old Vine” vintage includes 10% Barbera, 4% Mourvedre, 2% Grenache and 1% Syrah. It is listed at $38/bottle and comes in at 15.9% alcohol. It is aged 15 months in oak barrels. The grapes come from the nearby Oakmont Vineyard where the vines are 80 years of age.
So, without a doubt this Zinfandel from Iron Hub makes my annual Best Wines tasted during the year! That list comes out each December. This also means it is now a “stocked commodity” in the cellar.
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 “Old Vine” Zinfandel to enjoy with a straightforward spaghetti dinner. The meal was a combination of marinara sauce being the base and all kinds of spices and ground beef added. Whole wheat spaghetti noodles were the pasta. Topped with fresh shredded mozzarella cheese. This Zinfandel with its acidity, tannins and spicy notes complemented the spaghetti and meat sauce. Zinfandel is a key match to a zesty tomato-based sauce. An excellent food and wine pairing this evening.
Sláinte,
Michael
2019 Aridus Wine Company Graciano
The Winery
First thing right up front is most don’t think of Arizona as a “winery state”! Turns out Arizona has over 120 wineries scattered throughout the state. Aridus is located in southeastern Arizona in Willcox, about 85 miles east of Tucson in Cochise County. The town of Willcox has 14 different tasting rooms!
(Picture from City of Willcox)
Scott and Joan Dahmer founded Aridus Wine Company in 2012, just outside the city of Willcox. The name Aridus, come from the Latin word meaning “dry or arid”, most appropriate for most people’s idea of Arizona.
(Tasting room in Willcox. Picture from Aridus Wine Company)
The winery/crush facility and tasting room are located in two different locations in Willcox. They also have another tasting room in Scottsdale on Main Street. Their yearly production is approximately 2,500 cases. They have an amazing lineup of different varietals available including: whites including Malvasia Bianca, Viognier, Chardonnay, Fume Blanc and Muscat. Reds include Merlot, Mourvèdre, Graciano, Petite Sirah, Syrah, Cabernet Sauvignon, Cabernet Franc, Tempranillo, Petite Verdot and Montepulciano, as well as several Rosés.
(Tasting room in Scottsdale. Picture from Aridus Wine Company)
The winemaker, Lisa Strid has produced wine for the last seven years at the winery. During this time, she has produced 183 wines from five different growing regions in Arizona, New Mexico and California. Since 2020, Aridus is now making wine exclusively from its estate vineyard.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Graciano is one of my favorite wines and is the third most popular grape behind Tempranillo and Granacha in Spain. Graciano typically has a very aromatic aroma and deep coloration. Often on the palate black peppery spice notes appear along with red fruits and noticeable herbaceous qualities. Another key trait is high acidity and strong tannins.
The Aridus Graciano on the eyes has a very deep and rich coloring. Predominately soft violet aromas waft into the nose. On the palate, peppery spices definitely appear with delight and flavoring along with blueberry notes. A beautiful and long finish.
The wine comes from Cochise County and comes in a 15.3% alcohol. Their website lists it at $65/bottle. Key recommendations for food pairings are red meat, charcuterie board snacks and cheese.
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
The Friday night “Wine & Dine Group” met at Verona18 to enjoy another tasty meal. A special for the evening was a seared Alaskan Halibut with a Romesco sauce. While originally looking for a steak option, the fish looked interesting and decided to go with it. The Romesco sauce is an interesting story and asked for it on the side. The sauce is a tomato-based sauce that originated from Valls in Catalonia, Spain. The local fishermen made the sauce to be eaten with fish. It typically is made with a mix of roasted tomatoes, garlic, toasted almonds, pine nuts, olive oil and dried nyora peppers. The sauce was delicious and dipped every bite of the fish in it! Accompanied by sautéed vegetables and rice.
It may not have been the best food and wine pairing, but both were very good!
We also shared some other very solid wines during the evening.
Photo ©Michael Kelly
Sláinte,
Michael
https://californiawinesandwineries.com
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