Red and white wines for surf and turf dinner - Matanzas Creek Sauvignon Blanc and Pirouette Red Blend
Mid-week dinner, we grilled on the deck, T-bone steaks with medallions of lobster. I pulled from the wine cooler a half bottle Sonoma Sauvignon Blanc to pair with the lobster, and from our cellar, this premium Bordeaux Blend to complement the steaks.
Both the lobster tails and the beef steaks were sourced from local grocer Mariano’s and were unfortunately disappointing. (We are spoiled from having had a family owned farm raising beef cattle from which, for decades, we would regularly get a quarter from a carefully selected cow to be butchered to our specifications.)
Before dinner we had caprese salad with home grown basil and garden tomatoes.
Matanzas Creek Sonoma County Sauvignon Blanc 2018
I opened this Sonoma County Sauvignon Blanc from a small format 375ml half bottle. This is from Matanzas Creek Winery who for four decades have “focused on creating site-expressive wines”, the technical notes show this is sourced from no less than four vineyard sites spread across the wide Sonoma County appellation.
This is from the vast portfolio of Jackson Wines, dating back to when Jess Jackson & Barbara Banke acquired the historic property and brand back in 2000.
The first Matanzas Creek Sauvignon Blanc was produced in 1980.
In 1984, in a prescient move, they planted what became known as the the Jackson Park Vineyard, with 90 acres of the iconic Pétrus Merlot clone.
In 1989, the notable David Ramey was appointed winemaker who went on to establish ‘pedigree of outstanding 90+ point wines’.
In 1996, Wine Spectator named founder Sandra MacIver one of the 20 most influential people in the modern wine industry.
Current winemaker Marcia Torres-Forno was appointed in 2011.
Today, Matanzas Creek Winery produces a dozen labels from modest entry level to premium offerings of Sauvignon Blanc, Chardonnay, Merlot and Pinot Noir as well as a Rose and sparkling wine, part of the broad Jackson portfolio of estates and brands. Their wines are “derived from nine different vineyards whose fruit has been individually harvested, fermented, and evaluated to create a shining example of what Sonoma County has to offer.”
Matanzas Creek Sonoma County Sauvignon Blanc 2018
Crafted by winemaker Marcia Torres Forno, this Sauvignon Blanc is an interesting blend of 86.2% Sauvignon Blanc 9.5 % Sauvignon Musque and 4.3% Semillon. It is sourced from several vineyard sites across the Sonoma County appellation region: 56% Knights Valley, 25% Alexander Valley, 12% Dry Creek and 7% from Bennett Valley.
Winemaker notes: Pale Straw colored, aromas of: fresh pineapple, white peach skin, white lily, jasmine, Oroblanco grapefruit, passion fruit. Flavors: guava, honeydew melon, shinko pear, jasmine, citrus blossom. Palate of light but flavor dense, this wine dances across the palate prompting salivation and a desire to take another sip.
https://www.cellartracker.com/w?3370763
https://www.matanzascreek.com/wines
With the steak course, I opened this premium Bordeaux Blend. I love a more complex blend such as this to complement a hearty steak which we served with baked potato and sweet potato. .
Long Shadows, Vintners' Series, “Pirouette” Columbia Valley Red Wine 2015
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| Label from 2016 |
This vintage release is a Bordeaux Blend of 65% Cabernet Sauvignon, 21% Merlot, 11% Petit Verdot and 3% Malbec. It was fermented in barrel and aged 22 months in 75% new oak.
This received 95 points from reviewer Jeb Dunnuck, 93 points from Robert Parker's Wine Advocate and Vinous, and 92 points from Wine Enthusiast.
“Deep in color and complexity, this wine combines expressive red fruit aromas with dark chocolate and blueberry flavors accented by hints of oak spice that evolve across the palate. A juicy yet beautifully balanced wine with a rich mouthfeel and persistent finish.”
Dark purple garnet color, medium-full body, round and flavorful black currant and black raspberry fruits accented with blue fruit notes, bitter dark mocha chocolate and cassis with hints of clove spices, tobacco and graphite with firm but approachable tannins on a long lingering finish.
