Showing posts with label Cabernet Franc. Show all posts
Showing posts with label Cabernet Franc. Show all posts

Tuesday, January 2, 2024

Spring Valley Katherine Cabernet Franc with artisan cheeses

Spring Valley Vineyards "Katherine" Cabernet Franc with artisan cheeses and bacon wrapped dates .. 

A quiet winter night by the fire bingeing on a TV special series, Linda prepared blue cheese stuffed bacon wrapped dates with a plate of artisan cheeses. I pulled from our cellar a big fruit forward tangy spicy wine as a perfect pairing for the occasion. 

Often we select a big fruit filled Syrah/Shiraz but tonight I pulled a Bordeaux varietal, a grape used to add structure and spice to the blend of Cabernet Sauvignon and Merlot. A wine that is 100% single varietal with those characteristics isn't for the feint of heart, but fits the bill perfectly for our tastes. 

Tonight we opened this Spring Valley Vineyards "Katherine" Walla Walla Cabernet Franc 2016.

We discovered and acquired this wine during our visit to the Spring Valley Vineyards tasting room in Walla Walla back in 2018 as covered in this blogpost - October 27, 2018 - Spring Valley Vineyards Tasting and Vineyard Visit.

We joined their wine club and as members receive regular quarterly shipments of their wines. We amassed a collection of the complete portfolio of wines including this label. Our Cellartracker records show we have 95 bottles of 35 different Spring Valley wines in our collection.

One of the great historic Walla Walla wineries, Spring Valley Vineyard lies 12 miles northeast of the town of Walla Walla, amid the picturesque wheat fields of southeastern Washington and the Blue Mountains in the distance. The land that was originally used for farming dating back to the the 1880s. 

Founded by Uriah, Katherine, and continued by the next generation, Frederick, and Nina Lee Corkrum, Shari Corkrum Derby and her husband Dean Derby continued to operate the wheat fields, vineyard and winery. Shari and Dean Derby planted vines on the land from 1993 and made their first vintage in 1999.

Today, Spring Valley have 110 acres of vines planted, all in the relatively cool micro-climate of Walla Walla Valley in the southeast corner of Washington State.

We had the pleasure of meeting Dean Derby on the property during our visit to the estate.during our appellation visit to the Walla Walla (Washington) wine region in the fall of 2018. We visited the Spring Valley Vineyard tasting room in downtown Walla Walla, then ventured out to the vineyards and winery northeast of town. There, we met Dean Derby, patriarch, and husband to Shari Corkrum Derby, grand-daughter of Uriah Corkrum, founder and namesake for their Bordeaux Blend label, husband to Katherine, namesake for this label. 

Meeting Mr. Derby was one of the highlights of our Walla Walla Wine Experience, especially since he has since passed on. We posted a Tribute to Dean Derby and memorium of that visit - Spring Valley Vineyard toward the end of 2021. 

We thought of him last week as his alma mater, University of Washington played in the NCAA national football championship, and next year join the Big Ten conference. I wrote about Dean playing on and being captain of that football team in my tribute blogpost.

The Derby's son Devin Corkrum Derby served as winemaker until his passing in 2004. Devin’s assistant and friend Serge Laville took over as winemaker and has been crafting wines since. Originally they focused on varietals from the Northern Rhone region in France, they expanded production to Bordeaux varietals including Cabernet Sauvignon, Merlot and this Cabernet Franc, and a Right Bank and a Left Bank style Bordeaux Blend. 

 I've written often in these pages about Spring Valley Vineyards portfolio of wines named for members paying homage to the family and ancestors dating back to the first generation founders at the turn of the last century. We have several vintage releases of their annual case that features six of these labels - each one commemorating a different family member. This Cabernet Franc is named in honor of founder Uriah Corkrum’s wife Katherine, a native of Wales who immigrated to Walla Walla Territory in 1897. She and Uriah had four sons, including Frederick Corkrum.

We have a vertical collection of seven vintages of this wine. Normally, as part of cellar management, I would open the oldest, earliest vintage to drink, but, I pulled a bottle from the rack, not thinking that we have a couple older vintages in the decorative OWC - Original Wood Cases, each with a vertical collection that include this label. I'll need to 'break' those collections at some point and consume the older releases. 

Spring Valley Vineyards ‘Katherine Corkrum’ Walla Walla Cabernet Franc 2016 -  

This wine commemorates Katherine Williams Corkrum, born and raised in Wales, then came to America and settled in Walla Walla Washington to eventually marry Uriah Corkrum. Together they raised a family with three sons that would follow for three generations developing the property. 

This is 100% estate grown Cabernet Franc. The vines follow the north-south slope of the hills in vertical rows, an orientation that when combined with the declination of the slope, allows the vines to take optimal advantage of air drainage, sunshine, and the reflective nature of the surrounding wheat fields.

The wine was aged 18 months in 100% neutral French Oak, mostly new, 2-year-old and 4-year-old barrels

Winemaker's Tasting Notes -  “The 2016 Katherine has floral and almond notes with a rich texture and minerality. The finish is dominated by rich cherry flavors and lingering tannins.”
~ Winemaker Serge Laville  

The 2016 vintage was “much better than average, with plenty of time to pick at the right time.” The harvest lasted six weeks, which was relatively long for Spring Valley Vineyard,

Interesting that the producer's published 'Food Pairings' for this wine includes "Beef bourguignonne, cassoulet and grilled portobello mushrooms". These are the exact hearty foods we love and enjoy pairing with appropriate wines such as this.

This release was rated 94 Points by Jeb Dunnuck, 93 points by Owen Bargreen, 91+ Points by Vinous Media and 89 points by Wine Enthusiast.
 
Dark ruby colored, medium full bodied, full round with a silky smooth texture, ripe dark blackberry fruits with notes of spice, tar, mocha chocolate, herbs and hints of cherry with toasty oak on a lingering finish. 
 
RM 91 points. 
 
 

Thursday, November 9, 2023

James Restaurant "Cab is King" Wine Dinner w/ Bell Wine Cellars Wines

 The James Restaurant "Cab is King" Wine Dinner featuring Bell Wine Cellars Napa Valley Cabernets

We attended the "Cab is King" Wine Dinner with Bell Wine Cellars at The James Restaurant in nearby Geneva (IL). The evening featured a carefully curated multi-course menu prepared by The James Executive Chef, Steven Blackburn, and his culinary team. Each course was thoughtfully paired with a wine from Napa Valley Bell Wine Cellars crafted to enhance the unique characteristics of the food and the wines, creating a harmonious symphony of flavors.

We were joined by fellow Pour Boy Lyle and Terry who came out from the city (Chicago) to attend the event. 

We learned of the event during our lunch at The James last month which we featured in these pages - The James Geneva features wine friendly menu and fine wines.

The dinner was held in the fabulous Sun Porch dining room which provided an elegant picturesque setting for the memorable evening. 

The wine flight featured an extraordinary selection of Bell Wine Cellars' finest limited production and allocated wines. 

Bell Wine Cellars is an ultra-premium Yountville (Napa Valley) winery known for small-lot, single clone, Napa Cabernet Sauvignon, as well as other Bordeaux varietals, Chardonnay and Syrah. They produce several limited production Single-Clone appellation (AVA - American Viticultural area) specific designated Cabernet Sauvignons from leading vineyard sources across Napa Valley. 

Tonight's flight featured four of the Bell Wine Cellars' Napa Valley Cabernets, three Cabernet Sauvignons, a Cabernet Franc and a sparkling white Blanc de Noir from Sonoma County. 


A small independent winery was founded by winemaker Anthony Bell; he recently retired and the Bell Wine Cellars estate and winery in Yountville were taken over and are owned today by the Berberian and Spanos Families.

Visiting from California presenting the wines was Bell Wine Cellars Director of Sales, Hillary Cole, who guided the tasting flight, sharing insights and stories about the wines and their unique characteristics.

Hillary's journey as a Wine Master follows an incredible career as a military linguist and counter-terrorism analyst. Her work travel in national security intelligence took her to Europe where she had the opportunity to visit vineyards in the finest wine growing regions where she was drawn to the serenity and romance of the settings, such a stark contrast to her work. 

Following her government service she earned her MBA and immersed herself in Sommelier studies. She worked her way to become General Manager and Sommelier for three Sacramento-area restaurant groups running the wine program at Ella Dining Room and Bar in Sacramento. 

Hillary completed several wine certification programs, her favorites included French Wine Scholar, Champagne Master Level, Napa Valley Wine Expert, and The Business of Wine. She continues her studies of the French language and is currently a Bordeaux Master candidate. Building on her background in business, wine, and leadership afforded her the position as Director of Sales at Bell Wine Cellars.

Hillary represents the new Bell Wine Cellars team that was brought in by the new owners, the Berberian and Spanos Families.

The Berberian Family were prominent wine and spirits wholesalers for five decades in California and Nevada, and then, owners of the Bank of Agriculture and Commerce, launched in 1965 in Stockton, California. Ron Berberian grew the bank to 11 branches, serving San Joaquin and Contra Costa Counties.  The Berberians’ longstanding knowledge and expertise of quality wines eventually brought them to Napa Valley where Ron and Dea are dedicated to enhancing the experience of visiting Bell Wines and offering the best quality award-winning wines.

The Spanos Family, today most known as owners of the NFL Los Angeles Chargers, were notable in real estate development and construction, and equally known for their philanthropy to education, health, and youth initiatives. Native to Northern California over several generations, Napa Valley and the wine industry always held their interest and admiration with their affiliation with Bell Wine Cellars dating to 2002.

Bell Wine Cellars team with several leading notable growers to source grapes from some of the premiere vineyards that represent the varied appellations of Napa Valley. 

The Bell Wines served tonight were crafted by founder and winemaker Anthony Bell who has since recently retired. Going forward this will be overseen by Winemaker and General Manager John Hazak. A native of southern California, John earned a Master of Science degree in Viticulture and Enology from the University of California, Davis before working in the Cotes-de-Nuits, Burgundy.  Returning from France in 2005, John honed his skills as Assistant Winemaker at Provenance Vineyards under seasoned winemaker Tom Rinaldi, then at Sterling Vineyards as an Associate Winemaker, heading their production of all white wines and Reserve red wine tier. 

He returned to Provenance Vineyards in 2015 to direct production of Provenance and Hewitt wines where he modernized Provenance into a small-lot, luxury Cabernet house, then doing the same at Beaulieu Vineyards in 2017.

John joined Bell Wine Cellars in February of 2020.  His previous experiences paved the way to Bell, where he hopes to continue Bell's vision of craft winemaking and constant improvement, while starting a new chapter with this team. 

"At Bell Wine Cellars, above and beyond is second nature. We encapsulate these efforts as Napa’s most prolific researcher and producer of Single-Clone Cabernet Sauvignon, a labor of equal parts love and diligence to express Cabernet Sauvignon as its own purest ingredient." John Hazak,Winemaker & GM.

The dinner menu featured five courses each thoughtfully paired with a Bell Cellars wine. I write often in these pages about the importance and impact of optimally pairing food and wine, accentuating and amplifying the enjoyment of both. 

The James Executive Chef, Steven Blackburn presented each course and discussed its preparation followed by Bell Cellars Director Hillary Cole who presented the accompanying wine, its composition, source and characteristics in applying it to the course.

The 'Welcome Starter' was a Fried Brioche Munchkin - fresh baked brioche bread injected with Manchego cheese custard, served with Bell Wine Cellars Blanc de Noir Brut Sonoma County NV sparkling wine.

This elegant sparkling wine is made from two of the three traditional grapes used in the Champagne region of France: Pinot Noir and Pinot Meunier. The Pinot Noir (83%) hails from Carneros region, which straddles the southern region of Napa and Sonoma Valleys. The Pinot Meunier (17%) comes from the coastal area of Sonoma.  This traditional Champagne is a blend of the different grapes from different growing conditions, building complexity into the wine, produced in the classic méthode champenoise tradionelle. (Of course, only wine produced in the Champagne region of northern France can legally be called Champagne. Those produced elsewhere are relegated to the moniker 'sparkling wine'.)

This traditional Champagne production method entails adding a dosage of sugar, yeast, and wine to start the second fermentation in the bottle, followed by time-consuming hand riddling to separate the yeast following fermentation. The traditional method creates small, tight, delicate bubbles and an added complexity to the wine. 
 
This non-vintage Blanc de Noirs sparkling wine was disgorged in December of 2021 with the grapes grown primarily in the 2018 growing season.  

Producer's Tasting Notes - "Fresh and lovely as an aperitif to start any dining experience or perfect on its own, this sparkling wine pairs with everything, no matter what or when the occasion. Noting a very faintly salmon-tinged pink color, very fine bubbles and a gentle mousse, the wine opens with a fresh and lively nose of light strawberry and the scents one might find in a bakery early in the morning. The palate is delicate and refined, with toasted almond and unsweetened marzipan characterizing the entry. The beautiful but balanced acidity from these cool growing regions supports merengue, marshmallow and the strawberry flavors into the finish, livening up your taste buds for food. Our Brut is finished in the dry style. The Pinot Noir adds texture, body and strawberry aromas to the blend. The Pinot Meunier  contributes finesse, elegance, freshness and floral hints to the blend."

The first course was Oak Braised Short Rib - charcoal roasted carrot with dry aged beef fat powder, confit cipollini onion, sage demi glas and watercress.

 
Paired with this course was Bell Wine Cellars Napa Valley Rutherford Appellation Cabernet Sauvignon 2018
 
Wine for this label was sourced mostly from the legendary Beckstoffer Rutherford AVA Vineyard, and the remainder from the equally iconic BV Ranch #3 vineyard originally planted and tended to by legends George de Latour and André Tchelistcheff of Beaulieu Vineyards in the early part of the 20th century, this historic vineyard carved out of the original Rancho Caymus land grant.
 
We discussed the BV Ranch vineyards in these pages just last week when we tasted and wrote about their BV Tapestry with beef bourgogne.

The well drained gravely, loam sedimentary soils formed from after volcanic rock provide a moderate stress to the vines, limiting yield and increasing qualitative potential. The region is influenced by the Valley’s layer of morning fog and afternoon breeze, creating a long growing season which allows tannins to fully ripen and create the signature dusty texture that the appellation is known for, “The Rutherford Dust”.

It was also one of the first vineyards involved in the development and commercial planting of the different clones of Cabernet Sauvignon.

It was aged 20 months in 100% French Oak, 20% new. Slightly more than 9000 cases were produced.

The Second Course was Grilled Swordfish served in a delicious black plum reduction sauce with fresh plums, crispy haystack parsnips and fall spice radicchio.
 

This was paired with Bell Wine Cellars Napa Valley Howell Mountain Cabernet Sauvignon 2018.
 
This is sourced from the Neal Vineyard in the Howell Mountain AVA of northeast Napa Valley sited on a ridge almost overlooking the Napa Valley floor. The vineyard is owned and farmed by Mark Neal, son of Jack Neal, one of the original farmers of modern Napa Valley winegrowing.  
 
The volcanic soils of the Vaca Mountain range including Howell Mountain at the north end of the range, stress the grapevines, being thin and well-drained, but it is this specific combination of qualities that lend this mountain Cabernet its structure.  A slightly western-facing aspect allows the warm afternoon sun to push the fruit to an ideally ripe state in time for harvest. The result is a classic expression of the Howell Mountain terroir with full firm structured, concentrated dark saturated fruit with classic spice for an approachable Cabernet Sauvignon.  
 
This wine is 99% Cabernet Sauvignon, with 1% Merlot added for softness and complexity, and was aged in 27% new French oak and mostly once-used oak barrels for 20 months with minimal racking. The wine received about ten months of bottle aging prior to release.
 
Winemaker's Tasting Notes - "Our inaugural appellation blend from Howell Mountain is a dark garnet color in your glass. It beckons with a multi-layered nose of blackberry cobbler, sweet tobacco, new leather and sage. The flavors echo the aromas with dark plum, dry persimmon, hints of cinnamon and a fine worn-in wood expression. The texture is broad and lush, with a creamy mouthfeel that integrates dusty tannins and a bright acidity. We are proud to share our first appellation blend from one of the premier locations for Cabernet Sauvignon in the Napa Valley." 

Only 440 cases were produced. 
 
 
The Third Course was Waygu Flatiron Steak with petite Yukon crisps, garlic aioli and fried rosemary in a beef jus reduction. This course was the highlight of the evening for me. 
 
 
This course was paired with Bell Wine Cellars Atlas Peak Napa Vally Cabernet Sauvignon 2018.
 
This label is sourced from the Elan Vineyard located on the Eastern slopes of Atlas Peak at south end of the Vaca Mountain range that forms the east boundary wall of Napa Valley. It sits at an elevation of 2100 ft above sea level in the upper reaches of the range.

The vineyard is part of the Elan Estate owned by winemaker Patrick Elliot Smith who developed of the site building on his more than 40 years of experience in vineyard development and management. Patrick and his wife Linda purchased the property in 1979 and Patrick started clearing the very rocky land himself, while living in a tepee, and he continues to do most of the manual work himself. 

We visited Patrick and Linda Elliott Smith and tasted and acquired their Elan Winery and Vineyard wines during our Napa Wine Experience back in 1998, when they were crushing their grape and producing their wines at Monticello Winery in Southern Napa Valley. We still hold a half dozen vintages in a vertical collection of Elan Wine which we've featured in these pages - Napa Valley Atlas Peak Cabernet duo.

This was my WOTN - Wine of The Night - the most expressive, finely balanced and integrated for the most elegant and polished representation of the Bell Cabernets.

https://www.cellartracker.com/wine.asp?iWine=4304422 

The Fourth and final course was Chocolate French Silk Pie - dark chocolate mousse, white chocolate mousse, dark cocoa nibs and brown butter crust. 

This course was paired with the Bell Wine Cellars Napa Valley Oak Knoll AVA Cabernet Franc 2019.

This wine is sourced from the Chang Vineyard which is situated along the Silverado Trail on the southeast side of the Napa Valley, noted for a great stone wall along the back property line. 

The sub-appellation Oak Knoll AVA is distinguished by a cooler microclimate, second only to the Carneros AVA. The vineyard was planted on rocky but porous loam-chalky soils rich with volcanic rock. Although the temperature is cooler than upper valley, the east side aspect provides sufficient sun exposure for this early ripening variety. The winemaker notes that wines produced from this vineyard are characterized by raspberry and violet flavors as well as dark fruit and great tannin structure thanks to proper maturity and vigor restrain of the soil.

https://www.cellartracker.com/wine.asp?iWine=4821368

This was the WOTN - favorite wine of wife Linda and several others in our group.

We enjoyed the Bell wines such that we and our guests acquired each of the Cabernets featured this evening for our cellar collections. 

The opportunity to compare each of the appellation wines in one sitting was very special, indeed, especially when optimally paired with extraordinary food.

https://www.bellwine.com/

https://thejamesgeneva.com/

https://twitter.com/unwindwine

@unwindwine 

https://twitter.com/PassionatePour1

@PassionatePour1

Sunday, July 2, 2023

Lang & Reed Two-Fourteen Napa Cabernet Franc

Lang & Reed "Two-Fourteen" Napa Valley Cabernet Franc with grilled pizza

We had three of our grandsons for the day so Linda prepared pizzas on the grill. I pulled from our cellar a 'pizza wine' to pair for the occasion, a bold fruit forward wine that is not so complex or nuanced as to not be appreciated with the tangy pizza. I selected this aged Cabernet Franc which proved ideal for the occasion.

Lang & Reed Two-Fourteen Napa Valley Cabernet Franc 2014

I wrote last year that I've seen this label many times over the years but admit I believe that was my first initiation to a wine from this producer. I must say I was impressed and will pay more attention to this label in the future. 

The remainder of that blogpost from that earlier tasting

I am a fan of Cabernet Franc and will put this on my watch list for expressive wine drinking from a producer who appreciates and focuses on the varietal that is normally reserved for but a fraction of a Bordeaux blend, usually included to introduce color and structure.

This is produced by Tracey & John Skupny, who started Lang & Reed Napa Valley in 1993 with the goal to explore the distinct charms of Cabernet Franc and to craft wines that are both expressive and enjoyable to drink.

Their wine experience spans nearly a half century working in the restaurant trade in Kansas City as wine stewards (sommeliers). They pursued their passion for wine and moved to California in 1980, eventually settling in Napa Valley in 1984.

They were intrigued with the distinction of Cabernet Franc, one of the noble varietals from the Loire Valley and Bordeaux wine regions of France. Cabernet Franc is a foundation key varietal in Bordeaux red wine blends, included to contribute aromatics and robust flavors to round out and extend the tasting profile of the blend.  

In 1993, Lang & Reed Napa Valley was born with a focus on Cabernet Franc. Named after their two sons, J Reed and Jerzy Lang, Lang & Reed Napa Valley is family owned and operated. Through their winemaking, their wines tell their family story of a life dedicated to family working together to craft artisan wines.

Through exploration and investigation of all things ‘Cabernet Franc’, they selected Clone 214 that originated in the Loire Valley of France, home to some of the worlds’ most renowned Cabernet Franc vineyards and producers. 

In 2007 they selected the Sugarloaf Vineyard in the southeastern corner of Napa Valley, located on a hillside slope with ideal rocky soils with moderate temperatures and cooling breezes that emanate from the nearby northern reaches of San Francisco Bay. 

This new world climate combined with this old world Loire Clone 214 is the basis for Lang & Reed ‘Two-Fourteen’ Cabernet Franc, the only known bottling of this unique clone in California. 

Today, they work closely with grape growers to combine the appropriate clones grown in the soil and terroir and apply growing techniques to achieve the most desirable attributes they seek. They source grapes from vineyards in Napa Valley, Alexander Valley, and Lake County.

Winemaker notes: "This is the eighth vintage of the Lang & Reed ‘Two-Fourteen’ Cabernet Franc and, true to type, this wine shows a persistent purity of aromas and flavors.  At first scent, this wine shows a nice burst of raspberry and blueberry, with a top note of violet and  a  backdrop  of  savory  herbaceousness.    The  palate  is  medium  bodied  with  beautiful  Cabernet  Franc  purity,  texture,  and  length.    Though  very  appealing  for  immediate  pleasure,  the  structural  elements  will  allow  this  wine  to  age  gracefully for the next 7 to 10 years."

This is composed of 100% Cabernet Franc, the Loire Entav Clone 214, sourced solely from the Napa Valley Sugarloaf Mountain Vineyard. The wine is aged 16 Months in French Oak Barrels. 849 Cases were produced. 

This was rated 93 Points by Wine Spectator, 92 Points by Wine Enthusiast and 90 Points by Wine Advocate. James Laube of Wine Spectator says its "Best  from  2020  through  2030.”

The fill level, label, foil, and most importantly the cork were all in perfect condition. The cork was inky black at the wine contact end. It was so tight that I opted to use a traditional cork screw for extraction, rather than my customary 'ah-so' two pronged cork puller, although I inserted and used the lead pronge to loosen the cork to ease removal.

We still have a few more bottles of this and at going on ten years, this is likely at or just passing the apex of its drinking window. It should be consumed over the next couple of years. 

Dark ruby colored, medium full bodied, forward full expressive ripe dark berry fruits with tangy spice and herbs, notes of tea and hints of cedar and oak with a moderate tannin lingering finish. 

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=2536985

https://langandreed.com/

https://unwindwine.blogspot.com/2021/06/trio-of-big-reds-for-hearty-wine-tasting.html

Wednesday, March 1, 2023

Chateau St Jean Estate Cabernet Franc 2014

Chateau St Jean Estate Cabernet Franc 2014

Midweek casual sipping with a plate of cheeses and honey'd bread we pulled this bold expressive red for enjoyment. 

We tasted and acquired this wine at the Chateau St Jean hospitality center at the beautiful estate and grounds in Sonoma Valley during our Sonoma Chateau St Jean Reserve Private Tasting
Wine Experience

This was a highlight of our Pour Boys 2017 Sonoma Napa Wine Experience. We started on the Sonoma Coast and worked east along the Russian River Valley ending up in Sonoma Valley at one of its crown jewel estates, Chateau St Jean.

We've visited the estate and done tastings there numerous times over the years. Sonoma Harvest '09 - Chateau St Jean and again Sonoma Valley Wine Experience 2009 - Chateau St Jean.

Founded in 1973 in the Sonoma Valley, Chateau St. Jean is the quintessential Sonoma winery. Chateau St. Jean produces an extensive portfolio of Sonoma County wines sourced from their estate in Sonoma Valley and other estate vineyards up in Alexander Valley, including several vineyard designated wines, and limited production Reserve wines. 

We hold more than a dozen vintages of their flagship Cinq Cépages Cabernet Sauvignon - a Bordeaux Blend as well as numerous other labels from this producer.

Chateau St. Jean was the first Sonoma winery to be awarded the prestigious “Wine of the Year” award from Wine Spectator Magazine for its 1996 Cinq Cépages, a Bordeaux style blend of “five varieties”,  the crowning achievement cementing their longstanding recognition as a leader in vineyard designated wines. 

Margo Van Staaveren has been Winemaker for more than 30 years and uses her vineyard and winemaking expertise with Chateau St. Jean to continue the tradition of highlighting the best of each vineyard site to produce exceptional wines.

Chateau St. Jean Sonoma Valley St. Jean Estate Vineyard Cabernet Franc 2014

As mentioned above, we discovered, tasted and acquired this wine during at estate visit to the Chateau St Jean estate in Sonoma during our Pour Boys Sonoma County Wine Experience in 2017.   This was a bonus pour beyond scope of the planned Reserve tasting at the Chateau and it was a real treat. 

This is a single varietal expression of one of the Bordeaux varietals where Cabernet Franc is typically added to the blend to introduce structure, color, aromatics and sprites of spice to the flavor, and polished tannins. As a standalone bottling its a bright bold expressive wine for enjoyable tasting such as tonight.  

This is sourced from St Jean Sonoma Valley estate vineyards and was aged for 21 months in American Oak.  

The 2014 growing season in Sonoma County was long with mild temperatures resulting in very high quality fruit coming into the winery.  

At nine years this is hitting its stride and probably at the apex of its tasting window and profile, not likely to improve further with aging, but certainly with another a decade of enjoyment ahead. Regretably, this was our last bottle. 

As shown, the label, foil and cork were pristine. The cork was perfect with the bottom stained dark blackish garnet from the rich concentrated wine.

Tonight's tasting was consistent with my tasting notes from that visit to the Chateau when I wrote, "I like this wine: Dark inky purplish garnet colored, full bodied, concentrated forward black raspberry and black currant fruits accented by sweet floral tones, spicy acidity and an undercurrent of mocha and hint of clove spice. Loved it! Limited release, available only at the winery."

My rating tonight is the same as that initial tasting experience, 92 points. 

https://www.cellartracker.com/wine.asp?iWine=2612332

http://www.chateaustjean.com/

https://twitter.com/chateaustjean1

@chateaustjean1

 


8/10/2022 - I like this wine: 92 Points

Consistent with my earlier tasting and notes on this label.
https://unwindwine.blogspot.com/2022/08/st-jean-cabernet-franc-2014.html

7/30/2017 - I like this wine: 92 Points

This was a bonus pour beyond scope of our planned Reserve tasting at the Chateau and it was a real treat. Dark inky purplish garnet colored, full bodied, concentrated forward black raspberry and black currant fruits accented by sweet floral tones, spicy acidity and an undercurrent of mocha and hint of clove spice. Loved it! Limited release, available only at the winery.

 https://www.cellartracker.com/wine.asp?iWine=2612332

 

Thursday, February 16, 2023

Couly-Dutheil Chinon Rosé René

Couly-Dutheil Chinon Rosé René Couly Cabernet Franc 2021

We very rarely do Rose' wines but opened this one with some hearty artisan cheeses we picked up that were said to favor such wines. I was intrigued by this label that is 100% Cabernet Franc, a Bordeaux varietal normally produced as a bold spicy red wine or in the blend to add color, structure and spicy flavors.  We served an aged Gouda, a Havarti and a Raclette cheese which we discovered when it was featured in our spectacular dinner the other night at 3-Michelin Star Alinea Restaurant.

Domaine Couly Dutheil is managed by Arnaud Couly Dutheil, great-grandson of Baptiste Dutheil who founded the Domaine in 1921. Established by Baptiste Dutheil, then developed by René Couly who married Madeleine Dutheil, the House of Couly-Dutheil has become over the years one of the great name for Chinon wines. Today, Couly-Dutheil remains a family house owned by the third and fourth generation. 
 
The Chinon appellation surrounds the historic town of Chinon, and encompasses 26 communes on both sides of the Vienne River, a tributary of the Loire, up to the point where it joins the Loire. The terroir consists of alluvial terraces of sand and gravel that were deposited by the Vienne . The region enjoys a temperate climate of semi-oceanic type favorable to the cultivation of wine.
 
The Chinon region terroir has all the qualities of the greatest soils, semi-oceanic climate that is exceptionally mild and benefits of long sunny periods. The variety of soils and their particular qualities allows the Cabernet Franc (98% of the vineyard plantings) to express all its fineness and its celebrated “taffetas” within a range of strong personalities. 
 
The Couly Dutheil Estate owns 235 aeres of vineyards in Chinon and 17 acres in Turquant, in the Saumur and Saumur Champigny appellations. The best plots of the Domaine are a showcase of the different terroirs of the Chinon appellation.  

The Domaine contains the famous “Clos de l'Olive” and “Clos de L’Echo” vineyards. Monopole Couly Dutheil Clos de l'Echo and Clos de l'Olive located opposite the fortress of Chinon, on clay-limestone soils, with the presence of blue clays, the same ones that made the reputation of the legendary Pétrus.  
 
Domaine Couly Dutheil is best known for three powerful and complex cuvées, from plots planted with vines aged 50 years and over: Clos de L'Echo, Clos de L'Olive and Clos de l'Echo Crescendo. These three cuvées have achieved a worldwide reputation. 
 
While Couly Dutheil is most known for its Chinon rosé, they also produce white wines, a rarity for the Chinon appellation. Chinon blanc Les Chanteaux: exclusively from Chenin, a cuvée that requires 3 to 4 sortings produces a “tender dry” wine with aromas of white fruits and citrus fruits. 
 
Couly-Dutheil Chinon Rosé René Couly Cabernet Franc 2021 
 
Chinon Rosé René Couly is produced by pressing the grapes, selected from a parcel  exclusively in Chinon. It produces a wine described by the winemaker: "
lovely pink color, with a fresh and fruity nose showing floral notes. A fruited palate with persistent and refreshing flavors, this wine is well-balanced, easy to drink and elegant. Delightfully aromatic and showcasing the classic structure associated with the Chinon terroir, this rosé wine is perfectly suited to enjoy as an aperitif and to accompany a meal. Can be kept for two or three years."

Wine pundit Roger Voss of Wine Enthusiast says, "Pure Cabernet Franc gives this wine both its smooth texture and perfumed character. Vanilla and ripe strawberry fruits make a comfortable mélange of flavors. Drink the wine now". Roger Voss WE 87 points. 

Pink colored, light medium bodied, aromatic with floral and stone fruit notes, nicely balanced for pleasant easy drinking although it is firmly structured such that it could be an aperitif or stand up to food or hearty cheese. Such was the case tonight and it proved to be a wise choice for pairing.
 
RM 88 points 
 

Sunday, August 7, 2022

St Jean Cabernet Franc 2014

Chateau St. Jean Cabernet Franc St. Jean Estate Vineyard 2014 

I opened this bottle to go with Smoked BBQ Beef Brisket and it was a perfect pairing, amplifying the enjoyment of both the food and the wine. With the brisket we also had chopped wedge salad and baked potato. 

I selected this producer following the Chateau St. Jean Cinq Cépages Cabernet Sauvignon and Belle Terre Late Harvest Riesling that I took to our wine dinner the other night.

Founded in 1973 in the Sonoma Valley, Chateau St. Jean is the quintessential Sonoma winery. Chateau St. Jean produces an extensive portfolio of Sonoma County wines as well as vineyard designated wines, limited production Reserve wines, as well as the flagship Cinq Cépages Cabernet Sauvignon. 

Margo Van Staaveren has been Winemaker for more than 30 years, managing the vineyards as well as the winemaking, applying her expertise to continue the Chateau St. Jean tradition of showcasing the best of each vineyard site to produce exceptional wines. 

Chateau St. Jean Sonoma Valley St. Jean Estate Vineyard Cabernet Franc 2014

We discovered, tasted and acquired this wine during at estate visit to the Chateau St Jean estate in Sonoma during our Pour Boys Sonoma County Wine Experience in 2017.  

This is sourced from St Jean Sonoma Valley estate vineyards and was aged for 21 months in American Oak. 

Tonight's tasting was consistent with my tasting notes from that visit to the Chateau when I wrote, "I like this wine: This was a bonus pour beyond scope of our planned Reserve tasting at the Chateau and it was a real treat. Dark inky purplish garnet colored, full bodied, concentrated forward black raspberry and black currant fruits accented by sweet floral tones, spicy acidity and an undercurrent of mocha and hint of clove spice. Loved it! Limited release, available only at the winery."

My rating tonight is the same as that initial tasting experience, 92 points. 

https://www.cellartracker.com/wine.asp?iWine=2612332

http://www.chateaustjean.com/

https://twitter.com/chateaustjean1

@chateaustjean1

 


Monday, December 27, 2021

Spring Valley Katherine Cabernet Franc for lively sipping

Spring Valley Katherine Cabernet Franc for lively sipping

It was a bit poignant getting an announcement from this producer about ShariLee's (Corkrum - Derby) birthday yesterday, the matriarch of Spring Valley Vineyards in Walla Walla. Sharilee (pronounced Sher’ a lee) Corkrum Derby, is granddaughter of Spring Valley founder Uriah Corkrum. We paid tribute recently to her husband Dean Derby on his passing just last month

Family owned and operated Spring Valley Vineyards goes back three generations to ShariLee's father Frederick, and grandparents, Uriah and Katherine Corkrum. All the wines in the SVV portfolio sport a namesake label of one of the family members. As members of their Family Circle club we hold a mini vertical and horizontal collection of all these wines dating back up to a decade. 

So it was fitting I pulled a Spring Valley wine last night for casual sipping with biscuits, cheese and holiday treats by the fire, watching a movie. I opted for the Katherine Cabernet Franc, 2011, the oldest in our collection of this label.

I've written in these pages about our visits to Spring Valley Vineyards in Walla Walla, and meeting Dean Derby, writing a tribute to him on his passing recently. One of the highlights of our trip to Walla Walla was when we had the pleasure of meeting Dean Derby during our visit to the vineyards during our Walla Walla Wine Experience in 2019.

Spring Valley Vineyard Cabernet Franc Walla Walla Valley Katherine Corkrum 2011

 Spring Valley Vineyards Katherine Cabernet Franc 2011

This Cabernet Franc label is named in honor of founder Uriah Corkrum’s wife Katherine, a native of Wales who immigrated to Walla Walla Territory in 1897.

Katherine Williams arrived in the Walla Walla Valley from Hay-On-Wye, Wales to visit her brother David, who was married to Uriah’s sister Rado Corkrum. Katherine and Uriah were married in 1897, and had four sons, including Frederick Corkrum.

This label is from grapes planted in 1995. It was first released in 2002. 

This vintage release is a blend of 90% Cabernet Franc, 5% Malbec, and 5% Petit Verdot.

It was awarded 90 points by Wine Spectator and 89 points by Wine Enthusiast. 

Winemaker Notes - The 2011 vintage is very floral with predominant notes of violet. Rounding out the nose are aromas of dry herbs and hints of orange peel, white pepper and currant. On the palate, fresh red berries, cassis and strawberry. This wine has plenty of texture and is rich mid-palate, but has a soft and creamy finish.  

At a decade, this was garnet colored with a very slight brownish tinge, medium bodied, spicy black currant, raspberry and black cherry fruits with notes of white pepper, tobacco, spice and herbs with a moderate soft finish. 

RM 89 points.

https://www.cellartracker.com/wine.asp?iWine=1659841

https://www.springvalleyvineyard.com/ 


Sunday, September 5, 2021

Duck Inn Chicago unique dining experience

Duck Inn Chicago for a classic Chicago neighborhood unique dining experience

Fellow Pour Boy wine buddy Dr Dan arranged a Pour Boys (Wine Group) dinner at The Duck Inn Chicago, a neighborhood gastro-tavern and dining room, located at Loomis Street and the Chicago River, on the border of Chicago’s booming Pilsen and Bridgeport neighborhoods. 

Duck Inn is housed in a pre-Prohibition era tavern with a cozy retro design aesthetic that has continuously operated for almost a century. 

Patron Chef Kevin Hickey was born and raised in Chicago’s iconic south side neighborhood, Bridgeport; historically  home to the best meat-packers and butchers in the world. His family has been a part of the Bridgeport business, political and social community for over five generations. 

Kevin began his professional career in the restaurant business at his uncle’s restaurant on the Gold Coast while in high school at De La Salle Institute in Bronzeville, Chicago. This led to a 35-year career working for Four Seasons Hotels and Resorts in Beverly Hills and eventually with Four Seasons in Dublin, London and Atlanta.

He returned to Chicago in 2004 — first at The Ritz Carlton as Executive Chef and eventually the Four Seasons as Executive Chef & Restaurant Director where he led his team to two consecutive Michelin Stars, the only Four Seasons Chef to receive Michelin Stars in North America and AAA Five Diamond status with the restaurant Seasons. He eventually opened the acclaimed restaurant, Allium.

Chef Hickey opened this Bridgeport venture, The Duck Inn in 2014. In November 2015, The Duck Inn was named one of the “Best New Restaurants in America” by Esquire Magazine, named as one of the Top 10 restaurants in America by USA Today and chosen as Restaurant of the Year by Eater Chicago. 

The Chicago Tribune named Kevin Hickey, 'Chef of The Year for 2015'. To date, The Duck Inn has been awarded the coveted Bib Gourmand by Michelin for six consecutive years. 

We dined outside on the Duck Inn Patio which was ideal for the beautiful late summer evening, adjacent the gardens of wild flowers.

We were served our wine service by Brandon Phillips who has spent the last half-decade perfecting his craft behind the bar, earning the title of Master Bartender. Phillips and Hickey together, open Bottlefork, a stylish New American concept in Chicago that was almost immediately heralded by Wine Spectator & GQ Magazine as having some of the most innovative cocktails in the city. 

Building on the success of their first partnership, Phillips & Hickey opened The Duck Inn in 2014, which would later be named one of the “10 hottest Bars in Chicago”, as well as given numerous “Best Restaurant” accolades from publications such as Eater Chicago, Esquire Magazine and USA Today. Included in Zagat’s prestigious annual 30 Under 30 roundup, Phillips was honored by The Chicago Tribune which named him “Bartender of the Year” in 2016.

The Duck Inn's signature dish is a simple yet elegantly-prepared whole rotisserie duck. The legs and thighs are slow-roasted for three hours and the breasts are pan-roasted medium-rare to order. The carved duck is served over greens tossed with duck fat dripping potatoes and seasonal fruits. The final component is a duck jus reduction served at the table.  

As an appetizer course we feasted on Duck Inn signature Duck Wings in Japanese BBQ Sauce (shown below) which I might argue was one of the highlights of the meal. 

As crazy as it sounds, we also feasted on another Duck Inn signature dish, the Duck Inn Dog, their tribute to the classic Chicago Hot Dog. Made with all-natural beef and duck fat in a hog casing and grilled to a perfection, it is topped with the classic ingredients of a Chicago dog, homemade mustard & relish combined with pickled hot peppers and pickle, tomatoes, onions and celery salt, all in a, one of a kind, brioche poppy seed bun.
The Duck Inn Dog has received numerous local and national accolades, including being named Top Dog by Food Network and Best Hot Dogs in Chicago by Food & Wine magazine.

From the daily specials, Dan ordered for another main course selection to be shared by the group, the 38 ounce rib-eye steak, that we shared family style. 

To accompany the different dinner courses, each of the three Pour Boys provided a bottle for a flight of three red wines. Lyle brought BYOB from his cellar a Willammette Valley Pinot Noir. Dan ordered from the winelist a California Central Valley Cabernet Franc, and I brought BYOB from our cellar a Columbia Valley Rhone varietal blend. 


 

I. Brand & Family Paicines, California Bayly Ranch Cabernet Franc 2018

Ian and Heather Brand founded I Brand Family Wines in from the Central Coast California in 2008. Ian’s first winery job was with Bonny Doon Winery; he then went to work for Big Basin Vineyards for four years before he and Heather decided to begin their own project. 

I Brand uses organic and sustainable farming practices to produce 11,000 cases annually from 20+ year old vines. 

Ian devotes much time to selecting vineyard sites with shallow, rocky soils and proper varietal match with soil and climate in the often-overlooked Monterey Bay area, which has a wide range of undiscovered or underappreciated vineyards.

Named one of Wine & Spirits Magazine's "40 Under 40 Tastemakers", and the San Francisco Chronicle's '2018 Winemaker of the Year', Ian Brand has emerged as one of the premier names in California winemaking today. 

Brand adheres to organic farming and progressive style from his time at Bonny Doon where he was the assistant winemaker to Randall Grahm. Working primarily with vineyards in Monterey and San Benito counties, Brand has the chance to champion both regions and their unique terroir, a confluence of Pacific wind and most of California's otherwise rare limestone escarpments. 

This 100% Cabernet Franc is produced from vineyards located in Tres Pinot Creek, (along the San Andreas Fault Line), at only 800 foot elevation. A great locale for Cabernet Franc, this exhibits Loire-like structure overlaid with the bright fruit befitting California sunshine.

Cabernet Franc can exist in two styles; the more elegant central Loire style, or the more muscular style found in Bordeaux. The Bayly Ranch Cab Franc is more akin to the Loire Valley reds of Chinon, Saumur, and Bourgueil. 

Somewhat opaque, garnet colored, medium weight, an Old World style with bright black berry and plum fruits accented by black tea, tobacco, dusty leather and hints of spice, with a long savory finish of tangy acidity and chalky tannins. K&L in the Bay Area say "It’s no wonder this has become of one of our best sellers."

RM 89 points.   

https://www.cellartracker.com/wine.asp?iWine=3673494

https://www.ibrandwinery.com/

Alexana Terroir Series Willammette Valley Pinot Noir 2016

Alexana’s Terroir Series Pinot was created from a diverse selection of clones and encompasses fruit from five of Willamette Valley’s top AVA’s which lends to this wine's complexity. 

At the winery, the fruit is triple-hand-sorted allowing only the best berries through.  The Alexana Pinot Noir 2016 was crafted by Bryan Weil who previously worked at Domaine Serene, one of our favorite Oregon Pinot Noir producers. 

This is from the producers of its sister winery, Revana in St. Helena, and like Revana, Alexana is quickly building a reputation of excellence.  In 2013 their Dundee Hills Pinot earned the #17 spot on the Wine Spectator Top 100 list. 

This was rated 94 points and was Highly Recommended by Wine Spectator and 91 points by Wine Enthusiast.

Ruby colored, medium bodied, cherry and boysenberry fruits give way to tones of floral, smoke, anise and dark chocolate with smooth polished tannins on the moderate finish. 

RM 90 points.  

Force Majeure Parvata Red Blend 2015 

We discovered and acquired this wine during our visit to Force Majeure in Walla Walla back in 2018. We just this week processed our allocation order to replace this bottle with the current release!   

This is from their Red Mountain Vineyard site in the central Columbia Valley. The Red Mountain site was the very first vineyard on the steep, rocky upper slopes of Red Mountain. Developing the Red Mountain estate vineyards involved carefully matching varietal and clonal selections and vineyard trellising and irrigation to the eight distinct soil types in the vineyard.

Parvata means “mountain” in sanskrit, and hence is the name for Force Majeure's southern Rhône style blend, grown in the sandy, loamy soils of the lower section of the Red Mountain vineyard.

This is a a classic Rhone River Blend that the French, and in the new World, the Australians, call GSM, for the blend of the three Rhone varietals, (20%) Grenache, (34%) Syrah, and (46%) Mourvedre.

This is the style we love, with its dark blackish garnet purple colored, full bodied, rich unctuous concentrated black and blue fruits accented by white pepper and tones of dried herbs with bright lively acidity.

RM 93 points.

https://unwindwine.blogspot.com/2018/10/force-majeure-vineyards-site-visit-and.html

https://www.cellartracker.com/wine.asp?iWine=2659538

https://forcemajeurevineyards.com/ 

@ForceMVineyards

To close out the dinner with desserts, the Pure Chocolate Beignet and the creme glaces - salted caramel truffle and the maple butter pecan were all delectable - to die for. 

All in all, a spectacular, delightful, fun evening in a classic Chicago neighborhood setting.

https://theduckinnchicago.com/

https://twitter.com/DuckInnChicago

@DuckInnChicago