Plumpjack Estate Napa Valley Cabernet for meatloaf dinner

Plumpjack Estate Napa Valley Cabernet for meatloaf dinner 

For an intimate dine-in Saturday night, Linda prepared one of my favorite comfort foods, meatloaf with carrots, onions and potatoes. For the occasion I pulled from the cellar an ultra-premium Napa Cabernet. 

Given the political ties of this producer, I’ve relegated our collection of their wines to when dining or tasting with my left leaning liberal minded friends. But, with the recent landslide election results, I felt a sense of celebration were in order and pulled this to enjoy on our own! 

At I wrote in earlier blogposts in these pages, this used to be one of our favorite producers until the producer became so terribly political and extremist radical in ideology - several listed and linked here. 

Plumpjack Reserve Napa Chardonnay at Entourage Restaurant Naperville

Plumpjack Napa Valley Oakville Cabernet Sauvignon

Plumpjack Founders Reserve Cabernet - Seasmoke Chardonnay - Paul Misset Clos Vougeot Vieilles Vignes

We still hold a collection spanning more than a two decades dating back to the earliest vintage releases of this label, 1996 and 1997. Back in the early days, our visits to the winery estate in Napa, and wine dinner (s) with their winemaker were highlights of our trips to the region. 

In any event, tonight this was fabulous, ideally paired with the beef meatloaf and sides. I opened a more recent vintage of this label to accommodate Linda, who prefers younger, more approachable wines, never-the-less, a twenty-one year old vintage release! 

Plumpjack Estate Napa Valley Cabernet Sauvignon 2003

The simple summary of the history of the winery, as written in Wine Bid is that PlumpJack, in Oakville, was founded by Gordon Getty, fourth child of legendary oil tycoon J. Paul Getty, a San Francisco composer and philanthropist, and major benefactor financial support to Gavin Newsom, former San Francisco mayor and current Governor of California.

The entrepreneurs opened a wine shop in San Francisco in 1992 called PlumpJack, a reference to Shakespeare’s character Sir John Falstaff, who enjoyed food and wine. The partners founded the PlumpJack winery in 1997 when they acquired 53 acres of vineyards on Oakville Cross Road. The PlumpJack Group now also includes resorts, hotels, restaurants and spas. 

The winery specializes in premium Cabernet Sauvignon, though it also makes a Syrah. Robert M. Parker Jr. notes that all the PlumpJack wines “are fabulous, thanks to the brilliant efforts of winemaker Tony Biagi and consultant Nils Venge.”  

Of course, we’re huge fans of Nils going back to those days, and more recently, his son Kirk. Our cellar is full of Venge wines as witnessed by the number of mentions in these pages. 

A bit of wine world trivia: PlumpJack was the first Napa Valley producer to use screw caps.

This release was rated 95 points by Robert Parker’s Wine Advocate. Back in 2013, he wrote, “The 2003 Cabernet Sauvignon Estate (finished with a screw cap) possesses a dense ruby/purple color as well as a stunningly pure nose of creme de cassis, graphite, licorice, forest floor and a hint of black truffles.’ 

“Full-bodied and velvety textured with stunning opulence that expresses this tenderloin sector of Napa Valley so brilliantly, a multidimensional mouthfeel and a blockbuster finish, this profound wine (14.8% natural alcohol) appears even superior to what I remember tasting in its infancy.” 

Back in 2013 Parker wrote, “At $68 a bottle, it-s a steal for a wine of such world-class quality! The finish lasts for 40-45 seconds. While it has reached its plateau of full maturity, there is no danger of it falling apart for at least another 15-20 years. Bravo!” Of course that price has doubled, even tripled in the decade to follow. 

Wine Enthusiast didn’t like it and gave it 86 points. A mystery, leading me to wonder if they had an ‘off’ or aberrant bottle, but then again, they would surely sort that out. They panned it saying, “Pickles and dill in the nose, with underlying cherries and blackberries. In the mouth, it enters brawny and rustic, and very tannic. The fruit is locked down. Seems sound, but disappointingly tough. Could develop, but it's a gamble. Tasted twice.”

Our bottle was traditional cork, not screw top which came along later. At twenty-one years, the critical fill level, cork, and the label and foil were pristine. Tonight this was delicious, dark garnet colored, full bodied, complex yet elegant, smooth polished, a symphony of black berry fruit flavors with bright vibrant sprites of spice, truffle, crème de cassis and bitter dark chocolate. 

RM 94 points. 

https://www.cellartracker.com/w?152506

Far Niente Chardonnay highlights seafood dinner at Hugo's Frogbar Naperville

Far Niente Chardonnay highlights seafood dinner at Hugo's Frogbar Naperville - Pan Seared Walleye rivals favorite memorable fresh seafood dishes - a retrospective ...

We joined son Ryan and his family for his birthday celebration dinner. at Hugo's Frogbar in Naperville (IL). 

Hugo’s Frog Bar & Fish House (Chicago) opened its doors in February 1997 in the heart of Chicago’s Gold Coast neighborhood, next to sister restaurant Gibsons Bar & Steakhouse. Since its founding in 1989 the iconic Gibson's Bar & Steakhouse on Rush Street has been the flagship of what has become the Gibson's Restaurant Group. 

Over the years the Gibson's Restaurant Group portfolio has grown - today they own and operate several distinguished concept restaurants throughout Chicagoland and beyond: Gibsons Bar & Steakhouse, Hugo’s Frog Bar & Fish House (three locations including downtown and Naperville), LUXBAR, Quartino Ristorante & Wine Bar, Gibsons Italia, The BOATHOUSE Orlando, Hugo’s Frog Bar & Chop House (on behalf of Rivers Casino), Bazaar Meat Chicago, Bar Mar, Café By The River and Chi Sox Bar & Grill (on behalf of the Chicago White Sox).

For over 20 years, owners Hugo Ralli and Steve Lombardo have strived to become the city’s finest seafood restaurant, Hugo’s, as a destination for premier east and west coast oysters, crudos, frog legs, lobster and seasonal fish and shellfish.

Hugo’s seafood is delivered daily, earning The New York Times to praise “the fish could only be fresher if it swam in by itself.” 

Despite being in the middle of the country, it's not only possible, but customary, to get the daily fresh catch seafood here in numerous seafood restaurants. Notably, besides Hugo's, Chinn's in the northwest suburbs, one of the top 25 grossing restaurants in the US, posts the Bills of Lading airbills in the entrance showing all the fresh seafood flown in overnight from a half dozen or more coasts - Alaska, Hawaii, Florida, New England, Atlantic Coast, California, Seattle and so on. His nephew's seafood restaurant Chinn's Fishery Seafood, here in our hometown Lisle, IL did the same thing before closing at the height of the Covid shut-down.  As such, rather than getting the locale fresh catch from any one market, you have a broad selection from the fresh catch from a half dozen or more markets for a broad selection and variety. 

Over the years, I wrote about Chinn's and the daily specials sourced from around the world in numerous blogposts, that last one being Sunday, March 10, 2019 when I wrote, Nickle & Nickle Chardonnay for Chinns Seafood Dinner.

I was hesitant to feature and highlight the seafood at Hugo's, having had a bad experience there with the Hudson Valley scallops last year, but, tonight they redeemed themselves with a surefire winner with four out of four delectable seafood selections.  

Tonight, we had a broad selection of four fresh seafood selections for our entree choices - Walleye, Salmon, Crab and Sea Bass. Mine was a very pleasant surprise, exceeding my lofty expectations. 

I ordered the Pan Seared Walleye with Grilled Asparagus, Lemon Butter & Toasted Almonds.

I chose this dish, hoping it might be in the meunière style that is my favorite preparation. Many of my posts in these pages commemorate memorable dinners with delectable seafood and wine pairings. Forgive me as I obsess here, reliving several dinners featuring this preparation offering.

Notice the recurring theme of pairing these dishes with a full bodied round Napa Valley Chardonnay, an optimal wine and food pairing for enhancement of both.

My absolute favorite seafood selection was always Petrale Sole, or when available, the seasonally limited Sand Dabs, aka Rex Sole, with white wine, lemon butter meunière sauce. This is primarily only found in the San Francisco Bay and Monterey Bay central coast of California. 

For several years, I commuted regularly to Silicon Valley, during which time this was my go-to regular meal every trip - the best being from Scott's Seafood, adjacent our offices in Palo Alto. Second, was Scoma's in San Francisco on the wharf and across the bay in Sausalito.

Tonight's preparation reminded me of fond memories of that Petrale Sole served in with white wine, lemon butter meunière sauce, a delight and high praise, indeed.

My next favorite fresh seafood selection would be Dover Sole, prepared in a similar way. I have many great memories, and postings in these pages from Il Postino Ristorante Italiano in New York City and their Dover Sole preparation: June 19, 2018 - Cakebread Cellars Napa Chardonnay with Dover Sole at Il Postino NYC, and again ....  June 27, 2018 - Cakebread Cellars Napa Chardonnay with Dover Sole at Il Postino NYC, and again ... April 15, 2018 - Cakebread Cellars Napa Chardonnay at Il Postino NYC - a trifecta! 

And, Dover Sole here locally in Chicago - January 22, 2020 - Post UGCB Dinner with Dover Sole Rosebud Chicago; and again November 9, 2022 - California 2013 Duo BYOB with Dover Sole at Vistro Hinsdale.

Finally, I would say my near favorite seafood dish is Flounder, and once again one of my favorite and memorable eateries for such is in New York - October 24, 2019 - Eataly NYC Flounder Seafood Dinner, and October 23, 2016 -Eataly New York Wine Dine Options.

 

And, another favorite local east coast eatery where we were somewhat regulars over the years -January 28, 2020 - Pouilly-Fuisse, Chiles Valley Cabernet with Sautéed Flounder Francaise at Idylwild Grill in Falls Church, VA.

So it was, tonight's Pan Seared Walleye was reminiscent of those earlier memorable dinners.

As a starter we shared the Beet Salad - Golden & Red Beets, Spring Mix, Shaved Fennel, Orange Segments, Goat Cheese, Candied Hazlenuts with Citrus Vinaigrette.

Our other entree selections - 

Jumbo Lump Crab Cake - a small portion as she ordered the appetizer rather than the larger portion entree.

Pan Roasted Miso Marinated Chilean Sea Bass - Wild mushrooms, sweet peas, & soy reduction

Grilled Faroe Island Salmon - Roasted Sweet Potato Hash, Spinach, & Bacon Jam

For our wine pairing we had a premium Napa Valley Chardonnay, from the same producer that we had just the other evening. 

Far Niente Napa Valley Coombsville Estate Chardonnay 2020

Just the other evening we had at home from our cellar, the Nickel & Nickel Napa Valley Truchard Vineyard Chardonnay, from their single vineyard designated portfolio of labels. Tonight's selection is the flagship, estate bottled appellation bottling from the 'parent' winery producer Far Niente.

Far Niente is one of Napa Valley’s most historic wineries, founded in 1885 by John Benson. It closed during the Prohibition era in 1919. Sixty years later, the property was bought and restored by Gil Nickle who released the first vintage of Far Niente wine in the modern era in 1979 - this estate-bottled Napa Valley Chardonnay. It has been a namesake to the winery for over four decades ever since.

The grapes are grown in the Coombsville AVA, known for its more temperate climate and volcanic ash soils that give Far Niente’s Chardonnay its signature stone and tropical fruit flavors with a crushed rock minerality. The wine does not go through malolactic fermentation in the production process, which preserves the crisper malic acid, providing extra freshness on the palate and extending the wine’s longevity for years of drinking pleasure.

Far Niente Chardonnay is a blend of several superior Napa Valley estate (producer owned) vineyards located in Coombsville, down at the bottom of the valley, a cooler growing region nestled in the rolling countryside and protected by the hills east of the city of Napa. 

Coombsville offers the characteristic climate of Carneros, with less wind, along with deeper, well-drained gravelly loam and volcanic ash soils. The combination of these spectacular vineyards results in the subtle, tropical flavors, complex aromas and uncommon richness that have long been associated with Far Niente Chardonnay.

This is a marriage of fruit from the cooler, bay-influenced vineyards in southern Napa Valley, crafted to combine fragrant citrus blossom aromatics, rich fruit flavors and a silky finish to every occasion.

Winemaker notes - "Richly aromatic with notes of white fig, and citrus blossom, this captivating Chardonnay slowly builds on the palate, progressing from silky notes of honeydew, nectarine and lemon zest to a full finish supported by elegant, toasted oak. Crisp minerality and juicy acidity lift and support the generous fruit and provide the framework for graceful aging. This wine will continue to gain richness and complexity in the bottle and glass."

Pale straw colored, medium bodied, complex expressive rich sprites of minerality, acidity and hazelnut overshadow the subdued honeydew fruit notes. 

RM 90 points. 

This release was awarded 91 Points by Wine Advocate.  

https://www.cellartracker.com/wine.asp?iWine=4070961

https://farniente.com/

https://twitter.com/farnientewinery

https://www.hugosfrogbar.com/

https://twitter.com/HugosFrog

https://twitter.com/unwindwine

Château LaGrange St Julien Bordeaux 2018

Château LaGrange St Julien Bordeaux 2018 high achiever in a stellar highly ranked vintage

I wrote earlier about our getaway weekend in the City (Chicago) and stopping in VinChicago, a family-run wine merchant since 1934. I wrote recently that they offer an alternative to the mega-merchants with carefully selected producer's and labels at competitive prices for high QPR (quality-price-ratio) values. Their extremely knowledgeable staff consists of certified Sommelier and Advanced Sommelier. While they closed their local Naperville store location, (they still operate three Chicagoland locations), we keep in touch via their newletters and on-line presence. They deliver wine purchases or conduct curbside pick-ups at location that is conveniently near our home.

 

Château Lagrange estate

Visiting the VinChicago retail location, we picked up several odd lot labels no longer listed on their web, and several other labels to 'try before we buy' (for cellaring). We had already acquired this label from the big box wine and beverage superstore for our collection, but picked up a couple more bottles, taking advantage of the discount pricing at VinChicago.

 

Another one of those selections was this St Julien Bordeaux that we drove by during our Bordeaux trip to the appellation in 2018. The wines that we tasted during that trip are now being released and we're now tasting and collecting them, several of which we actually got to taste from the barrel during our winery estate tours on that trip. 

Our Châteaux estate tours and wine tastings that week included several of our favorite producers: Super Second Léoville du Marquis de Las Cases, Second Growth producers Chateau Ducru Beaucaillou, Gruaud Larose and Léoville-Poyferré, as well as Fourth Growths Château Beychevelle  and Château Branaire-Ducru.

 

We visited the Château Lagrange' St Julien Bordeaux estate as we toured the area across the appellation. Château Lagrange’s vineyards on the beautiful estate stretch over gravelly slopes covering the highest point of the Saint-Julien appellation set back a mile or so from the Gironde River estuary and the village of St Julien-Beychevelle.

 

Château Lagrange St Julien Bordeaux 2018 

 

We hold nearly a decade of this label dating back to the 1981 birthyear vintage release for our daughter Erin's birthyear. This may be among the finest vintages of  Château LaGrange ever produced! 

 

I have written often in these pages that in a top vintage, all boats rise with the tide such that second and third labels of top producers, or secondary producers, often are also excellent and offer substantial QPR - quality price ratio values. 

 

The 2018 St Julien Bordeaux is such a vintage and this label is such a value offering. All the top labels of the appellation are highly rated - 97, 98, 99 and even 100 points - and are collectables for acquiring, early drinking, and for cellar collections. This label offers similar quality at a fraction of the prices of the Super Second growths. 

 

This release was rated 97 points by Jeb Dunnuck, 95 points by Robert Parker's Wine Advocate and 94 points by Wine Spectator, Wine Enthusiast, Decanter and Vinous. 

 

Bright garnet-purple colored, medium to full-bodied, big, rich, elegant, integrated and balanced bright vibrant blackberry, black currants and plum fruits with crème de cassis, mocha chocolate, spice, cedar and graphite pencil lead silky tannins, and a great mid-palate. This offers instant gratification for early drinking but should age gracefully for a decade or more. 

RM 94 points. 

 

https://www.cellartracker.com/wine.asp?iWine=3280118

 

https://chateau-lagrange.com/

@ChateauLagrange

 

 

 

Stonestreet Sonoma County Sauvignon Blanc 2015

Stonestreet Sonoma County Estate Sauvignon Blanc 2015 with French Morbier

I opened this simple, pleasurable light drinking wine before dinner for sipping out on the deck over the course of a delightful spring evening.  

Sauvignon Blanc is one of the purest most natural easy sipping wines which we try to keep on hand for such occasions.

I later opened it to try with some artisan cheeses Linda brought home from the cheese department at the local Mariannos. It proved to be a nice pairing with a French Morbier. 

Morbier-style cheese comes from the highest part of the Jura Mountains in a small farm village in the Franche-Comté region. It dates back to the 19th century when producers of Comté cheese decided to make a smaller cheese from the day's leftover curd for their own consumption.

Morbier has an ivory colour and is soft and fairly elastic. It is immediately identifiable because of its black layer of tasteless ash, which separates horizontally in the middle. The Soot is thrown on top in order to prevent a rind from occurring.  

This fruity, creamy Livradois is produced from cow's milk, French Morbier cheese matures for 6 weeks before it is ready for sale.

Stonestreet Sonoma County Estate Sauvignon Blanc 2015
 

The Winemaker writes about this label, "This Estate Sauvignon Blanc is a blend of several blocks planted at 900 ft. elevation. It displays everything one would expect from Sauvignon Blanc grown at altitude in rock-driven soils: exotic fruit character grounded by serious textural and structural components." 

The rear label states this was sourced from the Couger Ridge blocks in the Alexander Valley, Sonoma County. It says this was grown, produced and bottled by Stonestreet in Healdsburg. Labeled as Estate means the grapes were sourced from the producer's own vineyards.

Wine Enthusiast wrote, "Stonestreet consistently delivers complex, refreshing renditions of Sauvignon Blanc. Grassy on the nose, with an exotic tease of pea shoot, it seemingly vibrates on the palate with lemon, grapefruit and apricot flavors."

Straw colored, light medium bodied, this was bright notes of pineapple, peach with accents of grapefruit and green apple, hints of passion fruit and pear on the tangy finish.

RM 88 points.

https://www.cellartracker.com/wine.asp?iWine=2547428

Hall Estate Napa Cabernet 06-13

Hall Estate Napa Cabernet Sauvignon 2006 vs 2013

For a family dinner during our week in our Corolla vacation home, we had pasta with meat sauce and a pair of Hall Estate Napa Cabernets. Son Ryan brought a 2013 vintage and I brought a 2006 for a comparison tasting.

The visit and Appellation Tasting at the Hall Rutherford Estate was a highlight of both of our Napa Valley wine trips earlier this year.

Hall Estate Napa Valley Cabernet Sauvignon 2013

Here is a great example of deeper insights and appreciation of a pair of wines or vintages of the same wine through a comparison tasting. This revealed subtle but marked differences, perhaps attributable to the different vintages, and/or perhaps somewhat attributable to seven years of additional aging.

While both vintages exhibited the same dark garnet color, medium full body and firm intense blackberry core, the 2013 was more obtuse with an edge to it with notes of alcohol heat with notes of camphor and graphite, that may soften over time. In comparison, the 2006 was smooth, more polished and more approachable. The '13 was accented by a layer of black cherry fruit with hints of the black raspberry tones more predominant in the '06. Both exhibited tones of spicy cinnamon with hints of dark mocha, turning to firm lingering tannins on the finish.

RM 90 points.

https://www.cellartracker.com/notes.asp?iWine=2289056

Hall Estate Napa Valley Cabernet Sauvignon 2006

My Cellartracker records indicated we've consumed eight of the baker's dozen we acquired of this vintage of this wine and shows five tasting notes to date. It was revealing and interesting to taste aside the younger more recent '13 vintage of this same wine - a mini-horizontal* tasting.

Same as earlier tasting note: Dark garnet colored, medium to full bodied, a symphony of flavors accented by bold expressive black berry and black raspberry fruits with highlights of anise and mocha with tones of cedar, sweet toasty oak and clove spice and hints of earthy leather turning to a smooth polished lingering finish.

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=761928

http://www.hallwines.com/visit/winery-experiences/rutherford-tours



* Horizontal tasting - a comparison tasting of multiple vintages of the same wine or wine having the same characteristics.

Clark Claudon Napa Valley Estate Cabernet Sauvignon 2006

Clark Claudon Napa Valley Estate Cabernet Sauvignon 2006

Finishing out the year, we enjoyed a quiet dinner and peaceful evening at home watching a movie. Linda prepared filets of beef with baked potato and peas. I selected from the cellar this Clark Claudon Napa Valley Estate Cabernet Sauvignon 2006. This is the same wine we had the other night for our gala family holiday dinner, so I could compare another vintage of this label of which we hold more than a dozen vintages. Such a tasting comparison between multiple vintages of the same label is considered a 'vertical' tasting. I opted for this ten year old 2006 vintage, at tens years of age, a benchmark tasting, and, to celebrate the tenth wedding anniversary of our daughter, Erin and son-in-law Johnny.

As I reminisced with a couple friends on the phone the last few days, its hard to believe it has been ten years since we hosted our daughter's gala wedding banquet at which we served a horizontal selection of her birthyear wines from large format bottles (shown right). 

Tonight, with Linda fighting the flu, she wasn't up for any wine so, drinking alone, I opened a 375ml half bottle of this selection.

At ten years of age, this bottle is probably at the peak of its drinking window, matured to the point to reveal its true character and profile, but not likely to improve any further with age. Yet, this bottle probably has at least ten and perhaps twenty years of life, so no need to hurry consuming our stock.

Dark garnet/purple colored, medium full bodied, elegant, concentrated and complex but nicely balanced core of black berry and black currant fruits, accented by tones of cedar, spice, cigar box and hints of mocha and tangy sweet oak with a long smooth lingering tannin finish.

RM 92 points.

https://www.cellartracker.com/notes.asp?iWine=773571

http://www.clarkclaudon.com/

Silverado Vineyards Estate Napa Valley Cabernet Sauvignon 2012

Silverado Vineyards Estate Napa Valley Cabernet Sauvignon 2012

The local independent wine shop, Peterson's, had this Estate Napa Cab blend available in half bottles so I picked up a few to try and to have available for future consumption/tasting. I opened this one to try before buying more. Based on this tasting, I'll opt out of getting any more, let alone a case, content on having a few for suitable drinking.

Often, I hear folks speak of having bought a case of a particular wine, sometimes without having tasted it first. I learned a long time ago that if I am going to buy a case of a wine, I better really enjoy it since life is too short to drink wine you don't enjoy. Moreover, having multiple different wines vs. multiple bottles of an particular wine, affords the option of trying more labels and vintages. This to me is part of the adventure and fun of tasting wine. Hence, I'll most often opt to acquire more, different wines, than larger quantities of a particular wine.

So it was that I acquired four bottles of this to try, to determine if I wish to go get more, and so in any event,  I have a couple half bottles in the cellar for appropriate occasions. I write in here often about the convenience and suitability of a having a 375ml half bottle.

This came across as a bit obtuse, with the pronounced ripe plum and black cherry fruits having a bit of a sharp edge, lacking polish and balance. The concentrated and firm fruits were accented by tones of earth, mineral and hints of anise and a layer of sweet cherry on the moderate tannin lingering finish. Several Cellartracker tasters noted this may benefit from more time in the bottle to settle and perhaps round out that edge.

RM 87 points.

P.S. - I customarily save some wine to taste the next day or even the day thereafter. Two days later, this was indeed smoother and more approachable, warranting another point to 88 score.

This is a blend of  81% Cabernet, 15% Merlot, and 4% Petit Verdot. The fruit is sourced from multiple Estate Napa Valley vineyards from Stag's Leap District (60%),  Mt. George Vineyard (33%) and Oakville Station (7%).

Many visitors to Napa Valley have passed by, or even visited Silverado Vineyards, on the Silverado Trail along the eastern arterial route of Napa Valley. Few realize the land/vineyard holdings of the producer extend far and wide up and down the valley beyond their primary Stag's Leap District site. Indeed, Silverado represent having six different vineyards sites. Some are for the traditional Bordeaux varietals while a couple are dedicated to Chardonnay.

On their website, Jon Emmerich, Winemaker is quoted as saying, "This is a great wine growing property. Each one of the vineyards has its own distinctive flavors and character. We work to make better use of the land, to farm it better, to help each block express exactly what and where it is. I believe that’s how to make wine." Indeed, having such vineyard assets affords a producer greatest control over their sourcing and branding over time.

The term Estate on a wine bottle designates that all (75%?) of the fruit in the bottle was sourced from proprietor owned sites, rather than purchased from contract or independent growers. While this provides the ability for consistency over time and across vintages, the diversity of the vineyard sites in this particular wine, defies this wine having any sense of terroir. Such a designation would be allocated to their premium label (s).

Generally, the rules dictate that for the wine to be labeled a particular varietal, in this case Cabernet Sauvignon, and from a particular location, Napa Valley, 75% of the grapes need to comply with that designation. In other words, at least 75% of the fruit in this wine is Cabernet Sauvignon, and 75% of the fruit came from Napa Valley.

https://www.cellartracker.com/wine.asp?iWine=2075867

http://www.silveradovineyards.com/

DOC serves winning casual wine-dine experience

DOC serves winning casual wine-dine experience

Wife Linda often works at Yorktown in Lombard on Friday evenings so we regularly meet there for a casual date night wine and dine encounter at DOC. They regularly feature a selection of wine flights - three different wines of the same style for sharing/comparing. Their menu offers mostly small plates and sides suitable for wine pairing vs an extensive selection of entrees. So it was tonight that we chose the premium Reserve Flight to accompany my selection of sushi grade Ahi Tuna and Linda's pulled pork 'sliders', with a side of our favored polenta fries. All the foods were excellent and the service was attentive, friendly and effective.

The DOC folks actually have nine different locations around Chicagoland, four of those being operated under the DOC brand. 

Note for those so interested, their name is actually D.O.C. and stands for "Denominazione di Origine Controllata" (DOC) ("Controlled Denomination of Origin") which is Italy's equivalent of France's AOC - Appellation  D'Origine Controlee or America's AVA's for American Viticultural Area. The Italian DOC, like the other Appellation designations, are a defined geographic area and its designated production for wines produced from grapes grown in that area and includes specifications for the varieties that can be used, the minimum alcohol content, the maximum yield, and the specifications for aging.

The Reserve wine flight featured three bold expressive concentrated wines at the top of the range of styles from light to big and bold. Two of three of the wines were our favorite and most oft selected wines, Syrah and Cabernet, while the third was a Tempranillo, in which we rarely imbibe.

We've dined there often and tonight's experience rated as the most enjoyable ever. My Ahi tuna was wonderful and the wine flight scored highest over our previous encounters, even with one gaining lower marks. Lastly, during the summer months we will dine outside and always before we dined in the main dining room which tends to be dark. Tonight we dined in their 'Tasting Room' adjacent to the main dining room, behind the bar. This casual setting with the large fireplace and couches, and our table adjacent the large windows was most comfortable and pleasant.

The American centric wine selection is extensive with the actual wine list spanning ten pages - more than twenty each of American Pinot Noirs, California Chardonnays and Cabernets including popular and favored selections Robert Craig, Caymus, Silver Oak, David Arthur Elevation, Keenan, Cakebread, Darioush and Lakoya. They also offer half bottles and an extensive selection of wines BTG - by the glass. The wine prices tend to be a bit expensive, slightly more than 2x retail for bottle selections, and by the glass, and the Wine Flights are too, based on the amount of wine served for the price point. These are price points of elegant fine dining restaurants and one would hope to find more value in a casual bistro wine bar. Never-the-less, it does allow a broad selection of choices, BTG, and a series of wine flights, three different wines for about the cost of one and a half glasses, so its a good choice if one's objective is a tasting experience over a single glass of wine.

Tonight's flight -

For precision and the record, note that since we were pressed for time, I didn't inspect the labels of these featured selections and I know the producer's offer several labels of each of these wines. I did search for the bottles in their display case but didn't see any of these that we selected.

Chateau Montelena Napa Valley Cabernet Sauvignon 2013

While not a 'premium' label based on the plethora and range of high end Napa cabs these day, the Montelena Napa selection is certainly a legendary highest quality label for the category. Most notably, its rare to find such a quality offering BTG - by the glass, except in the most serious or high end wine bars or wine oriented restaurants. Note there are two different Montelena Napa labels, one 'Estate' and one designated 'Calistoga'. I admit I didn't ask to see the label so I am not certain which one this was but I suspect it is the 'non-estate' label. (The term 'Estate' means that all the grapes in the product were sourced from the producer's property. The lack of the term, allows for grapes purchased from other growers to be included.)

Blend: 85.5% Cabernet Sauvignon, 13% Merlot, 1% Cabernet Franc, 0.5% Petit Verdot.

Dark garnet colored, medium bodied, smooth and polished so approachable and ready to drink now for enjoyable casual sipping, almost sophisticated and complex enough for serious dining, black cherry and dark plum fruits with tones of smoke, tobacco, licorice and hint of cedar.


RM 89 points.  

https://www.cellartracker.com/wine.asp?iWine=2197970

Basel Cellars Walla Walla Valley Syrah 2013

Once again I didn't ask to see the label (which I normally do) so I am attributing my notes to their estate label. While their winelist and flight card specify Walla Walla, Oregon, I believe this is in error and they mean Walla Walla Valley in Washington. 

Garnet colored, medium bodied, blackberry fruits with tones of leather and cured meat, hints of pepper, smoke, earth and floral.

RM 88 points.

https://www.cellartracker.com/wine.asp?iWine=2166361

Martinez Bujanda Viña Bujanda Crianza Rioja, Spain

Once again, since we were pressed for time, I didn't inspect the label of this feature and I know they offer several labels of this varietal.

Garnet colored, medium bodied, more modest less expressive blackberry fruits with a layer of tobacco, smoke, tar and hints of clove spice.

RM 87 points.

https://www.cellartracker.com/wine.asp?iWine=2494741

http://www.docwinebarchicago.com/lombard/

Grgich Current Release Tasting

Grgich Hills Napa Valley Estate Current Release Flight Tasting

From a well known legendary Napa producer, here are a couple wines that while consistent and reliant labels, don't necessarily distinguish themselves as high QPR, being rather middle of the road achievers at Napa Estate prices.  If you find them on sale, they are mainstays for the cellar for category benchmark every day or weekend drinking, except for occasional exceptional vintages when they can be standouts.

Grgich Estate Dry Fume Blanc 2012

At the retail pricepoint, there are some labels I believe prefer that offer more complexity and variety for the premium retail pricepoint. But if you get it on sale, then this is a standard bearer to keep in the cellar. Straw colored, light bodied, clean crisp citrus, hints of pear and flowers with dry clean acid finish.

RM 88 points. 

https://www.cellartracker.com/wine.asp?iWine=1599860



Grgich Napa Valley Estate Chardonnay 2011

Butter colored, medium bodied, rather simple straightforward Chardonnay, not loaded with butter or oak but tending to predominant tones of citrus over the subtle pear and green apple with a mineral finish.

RM 87 points.

https://www.cellartracker.com/wine.asp?iWine=1675517




Grgich Napa Valley Estate Cabernet Sauvignon 2011

Dark garnet colored, medium bodied, rather subdued closed and complex but tight dark berry fruits tones of sweet caramel, black tea and cedar with with hints of floral on a moderate tannin finish. Needs to time to settle and to open and reveal its native character. 

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=1828296



Grgich Napa Valley Zinfandel 2010

Bright dark Ruby colored, medium-full bodied, zesty brambly flavorful black and dark red berry fruits with tones of vanilla and hints of pepper and smoky creosote on the finish ... begs for some some bar-b-que ribs. North Napa Calistoga Estate Zinfandel with a 3% trace of Petite Sirah.

RM 88 points. 

https://www.cellartracker.com/notes.asp?iWine=1782521

Bombing Range Horse Heaven Hills Red Blend 2010

McKinley Springs Bombing Range Horse Heaven Hills Red Blend 2010 at DOC Yorktown

A new feature wine by the glass (WBTG) at DOC Wine Bar in Yorktown Center vastly exceeded expectations. This is a red blend from the Horse Heaven Hills appellation in the southern Columbia Valley of Washington State.

This offering has a whimsical name and label depicting the WWII P-40 bomber flight training school and range that took place on the vineyard site during the war. The label is intended to serve as a tribute to the heritage of the estate as well as to those who served and are serving our country.

Linda and I tasted this with a small Butcher's Plate selection of Forestier New York pate', two cheeses - four year old aged cheddar and Wisconsin Menage, and caprese fresh mozzarella, tomato and basil bruschetta (shown).

The producer Mckinley Springs, bill themselves as "a small family owned and operated winery', yet they 'tend to 2000 acres of estate vineyards, and strive to craft wines of exceptional balance, flavor and value. (Their) vineyard’s reputation for producing award-winning wines stems from 60 years of farming and 30 years of wine growing excellence."

Today, four members of the fourth generation of the Andrews and Rowell Families grow twenty different varietals and produce ten different wines while also providing grapes to many other well known area producers. Rob Andrews, Grower, tends to the vineyards and Doug Rowell, Winemaker, oversees production.

The blend is estate Syrah (56%), Cabernet Sauvignon (22%),Cabernet Franc (12%), and Mourvedre (10%).

While this was not exceptionally polished or complex or sophisticated, it sure was tasty, a very pleasant easy drinking wine and a delightful accompaniment to our tasting selection.

Medium bodied and dark garnet colored, it was bursting with sweet plum and dark berry fruit flavors giving way to tones of clove and pepper with a hint of mocha on a moderate finish.

This wine presents a great QPR (quality price ratio) value at the release price of $16.

RM 90 points.

2010 Mckinley Springs Bombing Range Red Andrews Horse Heaven Vineyard

https://www.cellartracker.com/wine.asp?iWine=1791785

http://www.mckinleysprings.com/

Atalon Napa Valley Merlot 2003

Atalon Napa Valley Merlot 2003

I pulled this ten year old bottle from the cellar for a grilled steak and pasta dinner at home. Atalon Winery’s label depicts an old Howell Mountain winery building built in the late 1800's. When they initially purchased the property, they named it Keyes Vineyard after the original founder General W.S. Keyes. They still maintain the old original building as a tribute to that era. In 2003, Atalon focused on Cabernet Sauvignon and Merlot which they believe embodied the best of what Napa Valley has to offer. They source fruit from the far reaches of Napa Valley and the surrounding mountains and bottle wines designated either Napa Valley or Mountain Estate.

Its not clear how much if any of this is 'Estate' fruit, that being from vineyards owned by the Producer. Strict appellation originale controllee (AOC) rules in Bordeaux only allow the (winery) Chateau to grace labels of Estate bottled wines. I sense the producer is taking liberties with that practice and taking advantage of the lack of such controls, other than the covenant that Napa Valley designated wine be sourced from (at least 75%) Napa Valley fruit.

The producer states Atalon’s 2003 Napa Valley Merlot is blended from four vineyards, from four different appellations. No sense of terroir here. The Winemaker Tom Peffer attributes the Carneros vineyard fruit with flavors of red cherries and herbal characters, while the hotter Oakville district adds pomegranate and soft textured tannins. He says late-picked Howell Mountain grapes offer deep dark cherry flavors, while the Stagecoach Vineyard, located between Atlas Peak and Pritchard Hill supplies minerality and red cherry flavors.

This is our only bottle of this label and the only time I've ever tried it so I have no basis of comparison or what to expect. Medium bodied, slightly opaque dark purple color - its lacks harmonious complexity one would seek from the diverse sources, it presents modest pomegranate, cherry and black cherry fruits with tones of leather, earth and dried herbs accented by hints of anise and mint on a somewhat flabby moderate tannin finish.


RM 87 Points

Blend of 98% Merlot, 2% Cabernet Sauvignon

https://www.cellartracker.com/barcode.asp?iWine=111051

http://www.atalon.com/