Marina Cafe Wine Dinner

Fabulous Seafood and Wine dinner at Marina Cafe , Destin (FL)

Visiting, The Cove, our Destin (FL) vacation rental, we dined with neighbors Richard and Victoria at the  Marina Cafe, downtown Destin on Harbor Boulevard on the waterfront overlooking the Destin marina and harbor. 

We arrived shortly before 5PM opening to find a long line of people waiting to get in, an indication of the immense popularity of this local institution, promoted as “the most awarded restaurant in Destin”.. 

Marina Cafe is an upscale steakhouse with an extensive menu offering the local fresh catch seafood, pasta, sushi, wood-fired pizzas, and dishes with Creole, Mediterranean, and Pan-Asian influences, and an extensive wine list.

They offer a variety of dining options, the entire dinning room offers marina/harbor views through the wall of allow to ceiling windows, outdoor seating on the waterside patio, and a wildly popular trendy lounge with full bar. 

During the right season, there are also breathtaking sunset views as well.

Tonight, Thursday, was their “Little Black Dress” night featuring life music in the lounge with classical jazz saxophonist Ike Barkley and vocalist. The line of folks waiting outside streamed in as the doors opened to secure seats. 

From the menu we ordered several seafood selections - The Redfish special, Seared Grouper and the Seabass. 

I ordered the Seared Grouper with oven roasted purple Peruvian potatoes, pineapple rum cream sauce, mango papaya salsa. I have to say it was among the best dinners ever in Destin! 

The others ordered the Pan Seared Red Snapper - blackened red snapper, dirty rice, corn maque choux, creole crawfish cream sauce (above), and the Seared Sea Bass with garlic risotto, garlic braised spinach, lemon burre blanc (below). All the entrees were delicious.  

We took advantage of the BYOB policy and brought our own wine - a red and a white. 

Richard brought this vintage aged St Emilion Grand Cru. 

Château Clos des Prince Saint-Émilion Grand Cru Bordeaux 2014 

Clos des Prince produce this classic Saint-Émilion Grand Cru from their small 7 1/2 acre vineyard located 25 km east of Saint-Émilion, from vines with an average age of 48 years planted to roughly 80% Merlot and 20% Cabernet Franc. Annual production averages about 12,000 bottles.

Winemaking: The winery uses organic and biodynamic practices. The wine is aged in a mix of new (70%) and one-year-old (30%) barrels. 

This represents the classic style and profile of Saint-Émilion wines with notes of sweet berries and currants transitioning into floral hints. Some profiles highlight more complex undertones of stones, dark fruits, and tangier citrus notes like tangerine.

 

The 2014 Clos des Prince Saint-Émilion Grand Cru is a classic Right Bank red Bordeaux blend, typically 80% Merlot and 20% Cabernet Franc.

The 2014 vintage received a score of 88/100 from James Suckling.

Producer/Distributor’s Tasting Notes: “Notes of sweet berries and currants transitioning into floral hints. Some profiles highlight more complex undertones of stones, dark fruits, and tangier citrus notes like tangerine.’

“Palate: Described as having a solid core of fruit supported by superpolished, medium tannins. It generally presents a medium to full body with a focused, delineated structure.”

The 2014 vintage in Saint-Émilion was generally considered a solid, classic year, particularly good for Merlot on the Right Bank. 

At a dozen years, this was likely at the apex of its drinking window, having had an ideal few years to soften and integrate after release, 

Pleasant drinking, dark garnet colored medium full bodied, structured but smooth soft polished sweet dark berry currant fruits with notes of stone minerality, leather, black tea and floral notes with polished structured tannins.

RM 91 points

https://go.cellartracker.com/wine/2162596

Venge Vineyards Brown Ranch Vineyard Los Carneros Napa Valley Chardonnay 2019

We brought from our home cellar one of our favorite Chardonnay’s currently at the apex of its drinking profile, from one of our favorite producers. We’ve written often in these pages how we have fun with this “V” label, that we serve with our daughter-in-law Vivianna. Tonight, we brought this to serve with our friend Victoria! 

We’ve featured this label in numerous blogposts, excerpted here. 

Venge Brown Ranch Chardonnay and Venge Vineyards Napa Valley Brown Ranch Carneros Chardonnay 2019

The name Venge has been synonymous with Napa Valley wines for as long as I have been of drinking age since the '70's, but the Venge family wine affiliation actually goes back much earlier, to when Knud Venge emigrated from Denmark to the United States in the early 1900’s. Knud's son, Per Venge, entered in the wine and spirits business and started Vencom Imports, focusing on importing Western European wines and spirits. Per's son, Nils Venge, started in, then left the family business in the 1960's to study viticulture at UC Davis and set the family name in the California winegrowing community.

The Venge family planted viticultural roots in 1976 with the purchase of a 17-acre estate in the Oakville District that was planted to Cabernet Sauvignon and Merlot, establishing them among the winemaking pioneers of Napa Valley.

Buddy, AJ with Nils and Kirk Venge

We met Nils and Dianna Venge on numerous occasions at Napa events and visiting the Venge Vineyards in Oakville during the nineties. We first met their son, Kirk Venge, who engaged in winemaking from an early age while they were developing the Rossini Ranch Vineyards, Winery and caves up in Calistoga. We visited Nils at the Penny Lane Family Reserve Vineyard in Oakville, then drove up to meet Kirk at the Rossini Ranch site in the eastern foothills of Palisade Mountain near Calistoga back in 2002. 

Kirk took over Venge Vineyards in 2008 and has established himself as a talented winemaker making wines in his own style. Kirk has continued the Napa Valley heritage crafting wines from select vineyard sites across Napa and Sonoma Counties worthy of bearing the Venge family name.

We've been collecting Venge wines since their earliest days. We now have fun collecting them with their notable "V" branding to enjoy with our daughter-in-law, Vivianna, as her 'signature' wines, and tonight with friend Victoria. .  

This is a single vineyard designated label sourced from the 30 acre Brown Ranch Vineyard in Carneros, named for the previous cattle rancher owner Nadine Brown. The vineyard is bordered by HdV’s Hyde Vineyard and Beaulieu’s Vineyard No.9 on Old Sonoma Road in the Carneros district, straddling the rolling hills in the southernmost parts of both Sonoma and Napa counties. The cooling winds from the nearby San Pablo Bay, combined with the abundant midday California sunshine, create an ideal environment for producing elegant wines that combine power and finesse, with a perfect balance of crisp acidity and well-ripened fruit.

The property, formerly associated with Saintsbury Winery, was purchased in 2012 by the Renterias. 

The Brown Ranch’s hillside alluvial soils, with Dijon Clone 76 set into the pre-existing rootstock, produces this rich full round Chardonnay, worthy of the iconic Venge name.

Winemaker's notes: The Dijon Clones are modern strains of Chardonnay carefully isolated from grapevine nursery blocks in France. These strains are selected for their incredible ability to produce the best of what the varietal has to offer and therefore have become quite popular with cool climate growers today. The cool and often foggy climate of the Brown Ranch Vineyard, located in central Carneros, Napa, allows for a slow growing season and optimal ripening. This climate aids in the balancing of acidity and lifting tropical aromas in the fruit and thus, in the finished wine. The vines were carefully hand harvested and delivered cool to the winery.

 

Winemaker's Notes: "This wine is stylish and freshly balanced, featuring a light, pale straw presence in the glass with a bouquet of fresh orange citrus, toasted pine nuts, mild allspice, rocky flints, and toasted oak. Crisp, savory pineapple, sweet delicious apple, savory stone fruit, and ripe pear lead into mouthwatering deliciousness. 

The grapes are blended into used French Oak barrels according to a Burgundian style of winemaking, light handed on the usage of new French Oak keeping it to an average of 45%.

This is one of our favorite chardonnays in our cellar right now, produced by Kirk Venge, son of Napa historic and legendary winemaker, Nils Venge. We met Kirk during a visit to Venge Vineyards back in 2005. He has since taken over the family business and developed his own portfolio and brands sourced from several properties across Napa and Sonoma Counties. 

I wrote in more detail about Kirk in a post "Visit to Venge Vineyards and Nils Venge" back in 2021.

This single vineyard designated label is from the 30 acre Brown Ranch (formerly associated with Saintsbury Winery and formerly a cattle grazing ranch taking its name from the former owner, Nadine Brown). The vineyard is bordered by two well known storied vineyards, HdV’s Hyde Vineyard and Beaulieu’s Vineyard No.9 on Old Sonoma Road. 

Sitting down in the Los Carneros region at the bottom of Napa Valley where it converges with the bottom of Sonoma Valley, near the confluence of San Pablo Bay. The cool and often foggy climate effects of the Bay allows for a slow growing season and optimal ripening. This climate aids in the balancing of acidity and lifting tropical aromas in the fruit and the resulting finished wine. 

The property was purchased in 2012 by the Renterias when many of the twenty nine acres of Pinot Noir and Chardonnay vines were afflicted with a fungi disease, Eutypa (otherwise known as the Dead-arm Dieback) causing trunks or arms of the vines to essentially rot and die. Rather than pulling all of these vines out, their vineyard management team decided to keep the rootstock, cut off the trunk just above the soil and allow a bud from the varietal to grow, training it into a new trunk and then trellising it when it became of size. The Brown Ranch’s hillside alluvial soils, with Dijon Clone 76 set atop pre-existing rootstock, make a Chardonnay that is worthy of producing under the Venge name.

Similarly, this Brown's Ranch chardonnay produced from uniquely afflicted vines is rich, full, round and forward yet stylish and balanced.

Winemakers notes: "A light, pale straw presence in the glass with a bouquet of fresh orange citrus, toasted pine nuts, mild allspice, rocky flints, and toasted oak. Crisp, savory pineapple, sweet delicious apple, savory stone fruit, and ripe pear lead into mouthwatering deliciousness."
 
The Dijon Clones are modern strains of Chardonnay carefully isolated from grapevine nursery blocks in France. These strains are selected for their incredible ability to produce the best of what the varietal has to offer and therefore have become quite popular with cool climate growers today.  

The wine is produced according to a Burgundian practice of winemaking wherein the grapes are traditionally whole cluster pressed and allowed to cold settle prior to filling once used French Oak barrels. Venge says their 'light handed usage of new French Oak, keeping it to an average of 45% of their Chardonnay, with gentle stirring of the lees in the early stages of ageing, further develops refined richness and length of body, while keeping the wine clean and fresh'. The wine is aged for 15 months. 65% native malolactic fermentation to build complexity and body, without compromising the structural integrity of the wine.

Bottled unfiltered, 395 cases were produced.

Consistent with our tasting note published back in 2022; This is one of our favorite chardonnays in our cellar that is drinking very well right now. Golden straw colored, medium full bodied, rich, round flavorful apple and pear fruits with layers of notes of caramel crème brûlée, mineral and citrus mineral and citrus with spicy oak grapefruit, ginger and a touch of peach and almond nut cream, with bright acidity, depth and balance on a full long finish. 

RM 92 points.  

https://www.cellartracker.com/wine.asp?iWine=3884491

https://unwindwine.blogspot.com/2022/07/venge-vineyards-napa-valley-brown-ranch.html

https://www.vengevineyards.com/

https://twitter.com/VengeVineyards

@VengeVineyards 

https://marinacafe.com/

Brewer Clifton Sta Rita Hills Chardonnay BYOB at Captain Dave’s

Brewer Clifton Santa Rita Hills Chardonnay BYOB at Captain Dave’s Destin/Miramar Beach

Visiting The Cove, our Destin, FL vacation rental, we dined at Captain Dave’s, a favorite, a local institution, and a short walk down the beach from our house. 

Captain Dave’s On The Gulf is the oldest seafood restaurant in Destin, (FL), family owned and operated since 1968. It offers beach front views from the spacious high ceiling dining room overlooking the gulf. 

Before dinner we sat on the deck overlooking the beach to watch the sunset with a Captain Dave’s Rum Punch. 

Tonight was a replay of a previous visit to this restaurant from last fall, when we even ordered the same entrees as tonight - Nickel & Nickle Chardonnay BYOB at Captain Dave’s Destin.

We each ordered our favorite entrees - Linda the Coconut crusted shrimp …. 

… I ordered the Captain Daves signature Parmesan Crusted Mahi Mahi. 

We took BYOB this Chardonnay from Sta Rita Hills, Santa Barbara County that we just picked up at Wine World in Destin. It proved to be a huge QPR - Quality Price Ratio value for easy sipping Chardonnay. We liked it so much, we went back and picked up a couple more bottles.  

Brewer Clifton Sta Rita Hills Cellar Selection Chardonnay 2023

Winemaker Greg Brewer founded Brewer-Clifton in 1996 to produce wines that reflect the geographic, geologic and climatic uniqueness of California’s Sta. Rita Hills appellation in Santa Barbara County.

Sant Rita Hills has one of the coolest climates on the west coast, Sta. Rita Hills of Santa Barbara County, with a long growing season, making it ideal for Pinot Noir and Chardonnay. The unique topology where the valleys run perpendicular to the coast funnels the maritime influences through the hills to the small appellation that is filled with variations in soil, aspect and micro-climates to produce terroir ideal for those varietals. 

Greg Brewer also produces Diatom Santa Barbara County Chardonnay which we have enjoyed in the recent past, another high QPR easy sipping Chardonnay. We wrote about it in these pages in this recent blogpost - Diatom Santa Barbara County Chardonnay 2023.

We visited the Brewer Clifton tasting room in the town of Los Olivos during our Santa Barbara Country wine experience back in 2023. 

Jeb Dunnuck gives their Sta Rita Hills estate Chardonnay 95 points and writes, “I've written many times, this appellation release can stand toe to toe with any Chardonnay from Santa Barbara County.”  That release was rated 94 points by James Suckling and 93 points by Wine Spectator.

This was pale golden straw colored, medium-bodied, crisp, clean and pure with bright vibrant, intense Meyer Lemon citrus, accented by notes of pear and hint of green apple fruits, with tangy acidity, and expressive mineral on and a great lingering finish. So bright and vibrant, it needs food or a cheese accompaniment such as tonight’s seafood which was an ideal pairing, thereby enhancing the enjoyment of both, food and wine. 

It was so bright and vibrant, it needs food or a cheese accompaniment such as tonight’s seafood, which was an ideal pairing, thereby enhancing the enjoyment of both, food and wine. It was great with our seafood entrees.

This release was aged nine months in 100% neutral oak barrels but any sense of oakiness is muted. 

RM 91 points. 

https://www.cellartracker.com/w?5299506

https://www.bygregbrewer.com/brewer-clifton

https://www.captdavesonthegulf.com/

Massolino Wine Dinner at The Wine Bar, Destin

Massolino Wine Dinner at The Wine Bar, Destin

For the second year in a row, during the same week, during our getaway at The Cove, our vacation home getaway in Destin (FL), we attended the Price Fixe “Massolino Wine Dinner”, at The Wine Bar in Destin, featuring the world-renowned wines of Massolino, guided by fourth generation producer Franco Massolino, visiting from the heart of Italy’s Langhe region. This was the same format as the "Tour of Bordeaux Wine Dinner at The Wine Bar Destin that we attended that last fall.

This is the same restaurant where we held our Pour Boys Wine Group wine dinner last spring as we gathered in Destin (FL) for the gala SoWal (South Walton Beaches) Wine Festival weekend. 
Last year, that Saturday evening following the SoWal Wine Festival Activities, we dined at The Chef’s Table Wine Room in The Wine Cellar Room at the Wine Bar Restaurant in Destin. We featured that dinner in this blogpost in these pages - Chef’s Table Dinner at Wine Bar Destin.

This “Massolino Wine Dinner” evening was kicked off by owner Chan Cox, Founder of Wine World Destin, who spoke of his wine travels to Europe and Italy where he discovered and developed a lasting friendship with Massolino family and their wines. He introduced and turned the evening over to be curated by featured producer Franco Massolino.

Franco along with his brothers Roberto and Paola, represent the fourth generation of the Massolino family estate that dates back to 1896. Franco spoke of the founder, great-grandfather Giovanni and his son, Grandfather Giuseppe, the historic earlier patriarch of the business.

The renowned Massolino family estate is in Serralunga d'Alba, located in Langhe of Italy’s Piedmont region, the home

Franco joined the family business in 1994 alongside his brother Roberto. Together, they have expanded the estate’s reputation, acquiring prized vineyards and modernizing winemaking practices while honoring their deep-rooted legacy. Under Franco’s guidance, Massolino has earned international acclaim for its range of wines, including Barolo DOCG, Chardonnay, Moscato d'Asti, and single-cru Barolos like Vigna Rionda.

Frankco’s grandfather, Giuseppe, was instrumental in founding the Consorzio di Tutela Barolo, Barbaresco, Alba, Langhe, Dogliani, the wine cooperative consortium that was the beginning of selling a small amount of bottled wine in 1956.

In 1957 the Massolino family inherited some vineyards in the Serralunga d’Alba area from aunt Matilde Ornato, which was consolidated into the estate. This began expansion of Crus (vineyards) that would become the Crown Jewels, with the first, Parafada in 1967, and later the Marguerite vineyard, source of the vineyard designated label we tasted tonight. (In my research and exploration of the event, I learned there was a follow on tasting dinner at another restaurant, Gallions, in the 30A region. They served the Parafada vineyard designated Barolo in place of tonight’s Margheria at that dinner).

Grandfather Giuseppe fell in love with Vigna Rionda and acquires the parcel through and exchange that requires Giuseppe has to give up a plot twice the size. The gamble paid off with the release of Vigna Rionda in 1982, followed by the first Barolo DOCG Vigna Rionda Riserva.

The estate was run by the third generation of the family after Giovanni and his son Giuseppe - Renato, Giovanni and Camilla with further expansion in 1986.

Massolino purchased the last parcel in Vigna Rionda, the most important acquisition in 1990, as it becomes one of the most famous areas of the entire Barolo production zone.

Franco along with his brothers Roberto and Paola, represent the fourth generation of the Massolino family, took over the reins in the 1990s. They purchased the Parussi Cru which completed the Barolo portfolio of Massolino Vigna Rionda, extending production beyond the borders of Serralunga d’Alba.

In 2015, a new cellar was built in front of the historic family home in the centre of Serralunga d’Alba, including a new tasting and hospitality center. 

In 2019, a new chapter in the family’s story began with the acquisition in the prestigious hills of Barbaresco, which added two new labels of the most important wines the territory.

Just like last year, tonight’s tasting featured wines from each of the vineyard sources of the brand. The dinner showcased a curated flight of carefully selected Massolino wines, each paired with a gourmet dinner course, from Barolo to Barbera, crafted to complement their elegance and depth to enhance and complement that courses distinct characteristics. 

 

The Wine Flight - 

    2022 Massolino Chardonnay

    2022 Massolino Barbera d'Alba

    2022 Massolino Barbaresco 

    2020 Massolino Barolo Margheria 

    2023 Massolino Moscato d'Asti

As I’ve exclaimed often in these pages, the proper pairing matching food with the ideal wine greatly amplifies the enjoyment of both. Tonight was such an experience.

The pairings this evening were wonderfully matched for each course. 

To Start: 

2022 Massolino Chardonnay

Smoked tomato arancini with truffle aioli, Roast leg of quail brushed with Rosemary oil, and Focaccia crostini, prosciutto, gorgonzola cream and fig

1st Course

2022 Massolino Barbera d'Alba 

Beef carpaccio with fresh arugula, shaved pecorino cheese, capers and truffle oil

2nd Course

2022 Massolino Barbaresco 

Roast lamb rack, saffron/ green pea polenta, haricot vert and fresh pesto sauce.

3rd Course

2020 Massolino Barolo Margheria 

Porcini mushroom risotto, braised leg of rabbit and Taleggio cheese.

4th Course

2023 Massolino Moscato d'Asti

Tiramisu panna cotta with fresh berries and hazelnut glazed lady fingers.

Jayson Napa Valley Chardonnay BYOB at Captain Dave’s Destin

Jayson Napa Valley Chardonnay BYOB at Captain Dave’s Destin 

With visiting friends Eric, Cathy, Pat & Rodger, we dined at Captain Dave’s On The Gulf Seafood Restaurant in Destin, FL., a short walk from The Cove, our Destin vacation rental. 

Captain Dave’s On The Gulf is the oldest seafood restaurant in Destin, family owned and operated since 1968. It offers beach front views from the spacious high ceiling dining room overlooking the gulf. 

They feature the usual appetizers, soups, salads and sides. Their speciality is American seafood cuisine infused with a ‘contemporary Gulf Coast twist’. - the local fresh catch seafood dishes - Flounder, Grouper, Mahi Mahi, Snapper and Refish as well as shrimp, lobster and salmon as well as steaks and chicken dishes. 

“Captain Dave’s Faves” signature dishes are artfully prepared with imaginative preparations featuring their signature homemade sauces such as their Parmesan Italian Cream Sauce. Our veteran server provided prompt attentive gracious and friendly service. 

I enjoyed their Mahi Mahi with Parmesan Cream sauce last month and was eager to have it again, and, based on my raving about the entree, several of us ordered it as well. Everyone loved it, although, beware, the Parmesan crème sauce is rich and filling. 

I took from our cellar, BYOB, this Carneros Chardonnay for pairing with the fresh seafood dinners. With two attorneys at the table, it was whimsical and fitting that I selected a wine from an attorney turned wine producer. 

I wrote about this producer and label in detail in a blogpost back in 2023, Pahlmeyer Jayson Napa Chardonnay with Grilled Salmon, excerpted here:

We have several bottles in this collection so I pulled this, the oldest vintage to consume as part of cellar management..  

Jayson Pahlmeyer was a successful trial attorney who started becoming hooked by the wine industry and slowly phased out his law practice in pursuit of developing his own wines. He partnered with John Caldwell, owner of a 55-acre site in south-east Napa Valley. Together, they began planting French clones of red Bordeaux varieties.

“All I wanted to do was to create my own ‘California Mouton’ – a rich, powerful Napa Valley Bordeaux blend, a wine that would drop wine lovers to their knees,” says Jayson Pahlmeyer.

He made several trips to France to find some of the highest quality Bordeaux varietal clones, seeking assistance over several years from viti-cultural professors at the University of Bordeaux who analyzed the soil samples, exposure, rainfall and temperature data from Napa. 

Jayson and his partner were able to acquire Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec vines and managed to smuggle their “suitcase clones” through Canada and then took them back to California where he planted his own vineyard.

“My closest advisors, Helen Turley and John Wetlaufer told me ‘If you want to be a first-growth, you have to have your own vineyards,’” says Jayson Pahlmeyer. “I found this property in the eastern hills of Napa Valley that was owned by the Waters family - an incredible parcel with views to the Golden Gate Bridge and San Francisco skyline. John did the soil analysis, David Abreu studied the terrain, and speaking for all of them, Helen proclaimed it ‘paradisal’. It was rocky, desolate, low vigor, with good drainage. Perfect for growing Bordeaux varieties.

“I hired David Abreu to develop it, and Helen and Erin Green, Helen’s protégé and our longtime winemaker, selected the clones, which included those smuggled from Bordeaux that I had been using since my 1986 vintage.”

Planted in 1981, the French cuttings slowly adjusted. Pahlmeyer Wine released their first vintage in 1986 with the help of Randy Dunn, one of California’s foremost winemakers, the Pahlmeyer Proprietary Red was made and launched.

Helen Turley took over winemaking in 1993 and further improved the quality and consistency of Pahlmeyer wines. They started producing wine at the Napa Wine Co in 1994 soon after Napa Wine Co underwent a huge renovation to accommodate production from wineries who do not actually have their own physical winery at the time. 

Jayson’s daughter Cleo joined the team in 2008.

Today, the winemaker is Bibiana Gonzalez Rave. She received her oenology degree from the University of Bordeaux and has worked at estates in Bordeaux, the Rhone Valley, Santa Barbara County, Sonoma Valley and other locations in addition to Napa Valley. She was named Winemaker of the Year for 2015 by the San Francisco Chronicle.

Jason Pahlmeyer understood that making wines with exceptional concentration, complexity, and ageability required venturing to extremes. That’s what drew him to the rugged parcel of vines on the ridgeline of Atlas Peak that would become his iconic estate vineyard. 

 

The Pahlmeyer estate vineyards include Water’s Ranch, Stagecoach, and Antica parcels, that all sit above 1,400 feet elevation where they benefit from three more hours of sunshine per day compared to lower altitudes that are often cloaked in morning fog. This additional sunlight ensures the berries achieve a deep, rich color and complex flavor compounds. 

 

Location, map and technical information for Pahlmeyer Estate Vineyard.

We love Pahlmeyer wines and have served special large format bottles of our son's birthyear vintage bottles at his wedding celebration and birthday dinners as posted in these pages -  

Pahlmeyer Caldwell Vineyard Napa Valley Red Blend 1990, and,

Wedding Wines - Birthyear and Big Bottle Extravaganza Continues.

Pahlmeyer "Jayson" Napa Valley Chardonnay 2017

Over the years, the portfolio grew to also include the "Jayson" brand that includes several reds, and a Chardonnay and Sauvignon Blanc wines that sourced from lower elevation vineyard sites including some on the valley floor and in the Carneros region at the lower end of Napa Valley near San Pablo Bay. 

With daytime temperatures averaging 5-10 F cooler, our mountain vines respire less acidity to produce energy; the acidity retained in the grapes results in greater freshness and balance in the wines. Cooler temperatures also prolong the growing season, allowing the clusters to hang longer on the vine and achieve optimal flavor development. The Pahlmeyer Rancho Chimiles parcel, while slightly lower in elevation, sits close to the San Pablo Bay and enjoys cooling afternoon breezes that moderate temperature.

Tonight this big bold rich Jayson Chardonnay was ideal with our grilled mahi mahi and grouper dinners. 

Ironically, the week of that earlier blogpost, Pahlmeyer Twitter ('X') site features their Chardonnay harvest. 

 

This wine is a marriage of three distinctive Napa Valley regions: bright, elegant Carneros hillside; and rich, ripe St. Helena valley floor; with intense mountain fruit at its core. 

This was vinted by Winemaker Bibiana González Rave and blended by Jennifer Williams

Winemaker Notes - “This wine has brilliant golden straw color and aromas of warm spice, tangerine, and sweet orange; intriguing tropical floral notes carry over onto the palate. Flavors of ripe pear, apricot, and mango peel are accented by warm spice and rich caramel, for a wine that is both weighty and fresh.’

“The grapes were hand-sorted and gently whole-cluster pressed. After settling overnight, the juice was fermented in barrel, including 100% malolactic fermentation. The wine was aged in 35% new French oak barrels for eleven months.”

At eight years of age, the fill level, label, foil and most importantly the cork were all ideal. This was likely at the end of its prime drinking window, not likely to improve, but rather likely to start to diminish going forward, so it was time to drink. 

 

Similar to earlier tasting notes for this label, this was deep golden colored, medium full bodied, rich full bold apple and tropical and stone fruit flavors with hints of pineapple with a rich layer of vanilla and caramel/butterscotch with accents of oak, grapefruit and minerality on a roasted nut finish acidic finish. 

 

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=3105647

https://www.pahlmeyer.com/vintage/2017-jayson-chardonnay/

https://www.pahlmeyer.com/

https://twitter.com/Pahlmeyer

https://www.captdavesonthegulf.com/

Sunset dining at Beachwalk Cafe

Sunset small bites dining at Beachwalk Cafe

Our last night in Destin, FL, we walked down the beach to Beachwalk Cafe to watch the sunset on the beach with the Destin towers in the background beyond Henderson Beach State Park, one of our favorite sunset views on the Emerald Coast. 

We’ve featured Henderson Beach Resort Beachwalk Cafe numerous times in these pages, most recently for our Anniversary Dinner last month as featured in this blogpost - Hope Cuvée at Beachwalk Cafe, Destin.

We had a delightful idealic leisurely dinner on the deck overlooking the beach and the park and enjoyed small bites selections from the menu. 

Linda ordered the Crab Cakes, arguably the best crab cake preparation in the area, while I ordered the Grilled Scallops with Risoto. 

Beachwalk Cafe signature Crab Cakes - Seared Blue Crab Cakes with Mixed Greens, Remoulade Sauce

We ordered from the wines list WBTG = Wine By The Glass selections a Sparkling white wine from Spanish producer Bodegas Pinord.

Bodegas Pinord Dibon NV Brut Reserve Cava, Catalonia, Sparkling Wine 

This is from Bodegas Pinord, whose name means "Pine from the North", 

The Tetas family have over a hundred years of winemaking experience combining traditional methods inherited from their ancestors and state-of-the-art technology. 

They own 60 hectares of vineyards in the Penedès region of north-eastern Spain near Catalonia, and also buy grapes from their cousins. 

During the last few years, they have also started to make wines in other appellations of Spain.

This entry level release is a blend of local varietal grapes, 60% Xarello, 30% Macabeo, and 10% Parellada. It is produced in the ‘Methode Traditionelle’,  aged for 15 months on its lees.

Winemaker notes - Has aromas of golden delicious apples and pears with pleasant floral notes. Crisp and light-bodied on the palate, the slightly sweet dried fruit flavors are accompanied by a mild minerality on the palate.

Wine Enthusiast rated this 88 points. 

Light straw colored, light bodied, crisp bright acidity, rich complex palate of apple and pear with hints of citrus and grapefruit flavors with notes of bread and mild minerality on the lingering finish. 

RM 88 points. 

https://www.cellartracker.com/wine.asp?iWine=4304022

https://www.hendersonparkinn.com/dine/beachwalk-cafe/

Nickel & Nickle Chardonnay BYOB at Captain Dave’s Destin

Nickel & Nickle Chardonnay BYOB at Captain Dave’s Destin (FL) Seafood Dinner

Visiting The Cove, our Destin (FL) vacation rental, we dined at Captain Dave’s On The Gulf restaurant, a local institution on the Emerald Coast, and a convenient short walk away. 

Captain Dave’s On The Gulf is the oldest seafood restaurant in Destin, family owned and operated since 1968. It offers beach front views from the spacious high ceiling dining room overlooking the gulf. 

They feature the usual appetizers, soups, salads and sides. Their speciality is American seafood cuisine infused with a ‘contemporary Gulf Coast twist’. - the local fresh catch seafood dishes - Flounder, Grouper, Mahi Mahi, Snapper and Refish as well as shrimp, lobster and salmon as well as steaks and chicken dishes. 

“Captain Dave’s Faves” signature dishes are artfully prepared with imaginative preparations featuring their signature homemade sauces such as their Parmesan Italian Cream Sauce. Our server, Dee, provided prompt attentive gracious and friendly service. 

Linda ordered from the starter menu the Coconut Shrimp as her entree.

Coconut Shrimp - Lightly sautéed and dusted with coconut with Dave’s homemade orange marmalade dipping sauce 

Pat R and I both ordered one of Dave’s Faves signature dishes - the Mahi Parmesan. 

Mahi Parmesan - Mahi Mahi broiled in Captain Dave’s homemade Parmesan Italian Cream sauce topped with Parmesan cheese - a plate size filet of Mahi basking in an incredibly delicious Parmesan butter cream sauce with shallots and scallions.

All entrees are served hush puppies, salad and choice of sides. 

Linda raved about the Coconut Shrimp and Pat and I both loved the Mahi Parmesan. 

The wine list is extremely limited with few selections or red and whites, featuring one crowd pleaser Jordan Chardonnay and two ultra-premium reds, Quintessa and Opus One Napa Cabernets. Thankfully, they accommodate BYOB service with aptly handled our Napa Chardonnay from our home eellar. 

https://www.captdavesonthegulf.com/

Nickel & Nickel Napa Valley Carneros Truchard Vineyard Chardonnay 2018

We brought from our home cellar, this 2018 release, the last bottle of the oldest vintage of our vertical holdings of several vintages of this label, as part of proper cellar inventory management.

This is from Nickel & Nickel, a subsidiary of the legendary ultra-premium producer Far Niente Winery and Vineyards. If you've visited Napa Valley, you passed their winery estate on St Helena Highway 29 in Oakville as you enter Napa Valley from the south. 

Nickel & Nickel was established by the partners of Far Niente in 1997 focused on producing single-vineyard Napa Valley Cabernet Sauvignon from the appellation's most significant growing regions. Dedicated exclusively to producing 100 percent varietal, single-vineyard wines that best express the distinct personality of each vineyard, they expanded their portfolio to also produce single-vineyard Chardonnay, Merlot, and Syrah wines.

Nickel & Nickel focus on 100% varietal, single-vineyard designated wines, sourced from as many as seventeen different vineyards, primarily in Napa Valley, but now extended to include some sites in the Sonoma County Russian River Valley appellation. 

Their approach emphasizes selection of the very best vineyard locations and unique soil compositions required to make superior single-vineyard wines. Each Nickel & Nickel wine is a celebration of 'place' or terroir. It's amazing how such can reveal how vineyards only miles apart, but of the same grape varietal, yield wines of unique character and distinction.

This label release is 100% Chardonnay from the Truchard Vineyard located in the heart of Carneros AVA, prized for its rolling hills, sun exposure, and cool, breezy conditions that allow long, even ripening. Nickel & Nickel wines are produced from 14 select acres of this 270-acre vineyard, planted in 2007.

The Carneros region straddles the southernmost portions at the confluence of the Sonoma and Napa valleys, lying just north of the San Pablo Bay (an offshoot of the San Francisco Bay). There, southwestern exposure to the bay winds and fog, created when warm inland air meets cool sea air, keep temperatures relatively low, making this California wine region perfect for growing Pinot Noir and Chardonnay. 

The growing season tends to be long in this cooler area, allowing for fully mature fruit at harvest. 

The vineyard is predominately a neutral, gravelly loam from the Felton soil series, with volcanic ash and rock which are well-drained soils formed from weathered sandstone and shale. 

Indeed many of our favorite and many memorable wines are from Carneros vineyards from some of the most heralded producers. 

Nickel & Nickel Napa Valley Carneros Truchard Vineyard Chardonnay 2018

 

This wine shows the classic style of Carneros Chardonnay."Winemaker Notes - The 2018 Truchard Chardonnay is a beautiful marriage of youthful vibrance and refined elegance. Gorgeous aromas of tropical fruits, citrus and wet stone leap from the glass with the very first swirl.’ 

“The same tropical and citrus notes follow on the palate, with pear, peach blossoms, and a touch of spice to round out the flavor profile. This wine is weighty, with an oily-textured component that is inherent to the vineyard. A harmonious mix of acidity and volume, this wine is full and fresh.”

This label was rated 92 points by Wilfred Wong of Wine.com.

Pale golden straw colored, medium bodied, not as big or full as some other releases of this label (2022), bright vibrant tart lemon citrus, pear and apple notes with sprites of mineral, with hints of buttery toasted oak on a lingering bright acidic finish. 

RM 90 points.  

https://www.cellartracker.com/wine.asp?iWine=3397173

https://nickelandnickel.farniente.com/

https://twitter.com/NickelandNickel

https://www.captdavesonthegulf.com/

Note - Captain Dave’s site photos courtesy the restaurant.