Signorella Hope's Cuvee at Marco's Kitchen

Signorella Hope's Cuvee at Marco's Kitchen La Grange (IL) Dinner

Friday night datenight, we dined at chic Marco's Kitchen in nearby suburban LaGrange (IL). Expecting to order seafood I took BYOB from our cellar a ultra-premium Napa Chardonnay. 

Marco's is a stylish, chic, trendy casual and comfortable dining experience with imaginatively crafted and artfully presented food, a basic but sufficient carefully selected winelist including WBTG offerings, with a reasonable BYOB policy, and professional friendly attentive service. The broad menu offers a selection of seafood dishes as well as duck, lamb, pork and beef entrees, with a range of salads and starter dishes.

We ordered from the menu the Chicken Liver, Shitake Mushroom Cognac Mousse Pate that was delicious, the highlight of the evening for me from our previous dining experience there last winter. To accompany this, I ordered from the WBTG selection (Wines By the Glass) the Böen California Pinot Noir from Joseph Wagner (son of) of Caymus fame, which was an ideal pairing.

Linda loved the Gezpacho with shrimp as her salad course. I ordered the Cous Cous & Orange Arugula Salad with dried mango, cucumber, orange, tomatos and pomegranate ginger vinagrette (above).

For our dinner entree we shared the Pan-Seared Mahi Mahi and Gulf Shrimp with Basmati Rice, Coconut Lime and Basil Broth with Crushed Macademias and blanched asparagus. 

 
The salad and seafood dishes were perfectly accented, paired with the Signorello Napa Chardonnay.

Signorello Hope's Cuvee Napa Valley Chardonnay 2016

As posted in an earlier blogposts, we discovered and acquired (the then current release vintage of) this wine during our visit to the Estate on Silverado Trail in Southeastern Napa Valley during our Napa Valley Wine Experience in 2013. At that time I wrote about this label: "I am predominantly a red wine drinker and while I enjoy an occasional glass of white, most often with appropriate food, I don't normally get excited about a white wine. This chardonnay was the exception,  memorable and special."

(Former) Signorello Estate overlooking vineyards
and valley floor.

The Signorello winery sits at the very southern end of Napa Valley and has 43 acres of vineyards, including some of the oldest Chardonnay vines in all of Napa Valley - fruit from 37-year-old vines goes into his Hope’s Cuvée.

The magnificent Estate was destroyed in the fires that engulfed much of sections of Sonoma and Napa in 2017. Fires came down the foothills to the property that sat up the hill back from the highway.

The fire reached the winery and completely destroyed the hospitality center that also housed offices, a wine lab and a family residence upstairs. The adjacent  crush pad and stainless steel tanks survived intact along with the barrel cellar and equally if not most importantly, the vines of the adjacent vineyards. 

In the wake of the destruction from Napa Valley’s October 2017 Atlas Peak Fire, Ray Signorello vowed to rebuild. We're relieved to read about the Phoenix of Signorella Estate, rising from the ashes, literally, and being rebuilt, even grander and larger than before. Signorello said he viewed the tragedy as an opportunity to do something new and exciting and is rebuilding with a larger fermentation facility, wine caves and a stunning expanded hospitality center.

The winery has kept almost all of its team employed as an interim step toward returning to normalcy and they have been operating out of a modular building was brought in to serve as a temporary hospitality center.

The adjacent Darioush property nearby the sits at the valley floor closer to the highway and similarly situated properties were untouched.

Signorello "Hope's Cuvée" Napa Valley Chardonnay 2016

Robert Parker's Wine Advocate gave the 2015 release 98 points and said, "The best Chardonnay I have ever tasted from Ray Signorello has to be the 2015 Chardonnay Hope’s Cuvée." Vinous gave it 91 points.

This Hope's Cuvée Chardonnay was full bodied but nicely balanced and polished for very pleasant drinking. It is bursting with flavorful fruit with layers of peach and poached pear giving way to hints of honey, almond, nutmeg, vanilla and creamy soft spicy oak. There is very pleasant full mouth-feel with rich texture on the palate with a long lingering finish of sweet mellow oak.

Golden colored, full bodied, rich and concentrated caramelized citrus, honeysuckle, white peach, pear and melon notes with a touch of almond and brioche.

RM 92 points.

https://www.cellartracker.com/wine.asp?iWine=2806461

https://www.signorelloestate.com/

https://www.marcoskitchen.com/

Marco's Kitchen LaGrange

Marco's Kitchen LaGrange (IL) for fabulous fine dining experience

We were invited to join son Sean and Michelle and new grand-baby Lavender for an early New's Years Eve dinner at Marco's Kitchen in LaGrange (IL). 

I pulled from the cellar a special aged Pauillac that we took BYOB for the occasion. 

Marco's Kitchen is new to downtown LaGrange, just south of the Metra rail. 

This was our first visit to Marco's Kitchen and we will look forward to returning again. The warm ambiance and stylish setting has a chic upbeat vibe atmosphere with a menu of delectable artfully crafted cuisine selections with hospitable service. 

Chef Marco brings 44 years of cooking and restaurant experience with an imaginative and artfully crafted international cuisine - as noted on the menu, "From Rome to the Amalfi Coast, From Paris to Barcelona, and from Napa Valley to Puerto Vallarta!".  

There is a large bakery oven in which they bake fresh breads daily.

The seating is limited, but nicely arranged and spaced to be cozy and comfortable. With limited number of tables and Covid sensitive social distance spacing, reservations are a must.

There is a limited but carefully selected winelist offering appropriate selections to accompany the menu and they provided skillful attentive BYOB service as well with quality glassware and appropriate decanting of our vintage wine in light of what follows.

Server Jorge was unfazed and handled gracefully the unruly cork of our 22 year old bottle that crumbled and came apart on extraction.

We ordered a broad selection of starters and everything was wonderful, delicious, delectable and artfully presented. 

For starters we had:

A Dozen Bevan Prime Oysters on the half shell, fresh, large. 

The highlight of the evening for me was the Chicken Liver, Shitake Mushroom Cognac Mousse Pate that was delicious and a perfect accompaniment to my aged Bordeaux. 

Gorgonzola Stuff Black Mission Figs Wrapped in Proscuitto di Parma and Escargot served in a pastry and an imaginative brown sauce. 

Our dinner entree selections were the Pan Seared Idaho Rainbow Trout Almondine (above), Oven Roasted Pistachio encrusted Australian Lamb Chops, and from the starter list, Maryland Lump Crab and Polenta Cakes, and the Pan Seared Cinnamon Chipotle Rubbed Diver Scallops (shown below).

 
There is an extensive dessert menu with several offerings of Creme Brulee, tart pastries, Tiramisu, dark chocolate fruit tartlet and a combination medley plate (shown below).   

We ordered from the winelist this Chardonnay for white wine selection - a perfect pairing with the seafood choices. 

Ramey Russian River Valley Chardonnay 2018

This is from David Ramey, one of the best known and most highly regarded winemakers in California. He is widely acknowledged to be among the pioneers who raised the bar for American winemakers and brought California to the forefront of the international wine world. 

 

David Ramey spent his early career creating benchmark wines for such wineries as Matanzas Creek, Chalk Hill, Dominus and Rudd. At Dominus Winery, Christian Moueix agreed to allow David to "make a little Chardonnay on the side".

 

David and wife Carla founded Ramey Wine Cellars in 1996. David left Rudd following the 2001 vintage to go independent but continues to consult with a number of well known wineries and brands.

Ramey's groundbreaking work with indigenous yeasts and malolactic and barrel fermentation yielded a new California style that was richer, more lush and silky smooth than previously known, a new benchmark style now emulated by many.

He produces Ramey Chardonnays from the Sonoma Coast, Russian River Valley, and Carneros, as well as single vineyard efforts from the Hudson, Hyde, and Ritchie vineyards.

 

This label and vintage release combines grapes from a selection of five sites planted from 1978 to 2006, the biggest contribution from the producer's estate Westside Farms, as well as Dutton, Woolsey Road and Rochioli Allen vineyards, among others.

 

This release was awarded 95 points by Wine Enthusiast, 94 points by Wine & Spirits, and 93 points by Robert Parker's Wine Advocate and Jeb Dunnuck. 

 

Light straw colored, medium bodied, vibrant fresh, clean crisp acidity with spice and floral notes, hints of stone and citrus, almonds and white blossoms, silky with mineral and freshness on a long finish. 

 

The bright acidity was almost overpowering for standalone casual sipping but when paired with the food it was a perfect complement that amplified the enjoyment of both the food and the wine. 

 

RM 91 points.  

https://www.cellartracker.com/wine.asp?iWine=3618843

https://www.rameywine.com/wine-release/2018-chardonnay-russia-river-valley/

Château Pichon-Longueville Baron Pauillac Bordeaux 1999

Celebrating the New Year and for this special dinner occasion I selected and brought BYOB a special memorable wine from our cellar. Linda and I walked the grounds of the magnificent Chateau when we toured Pauillac and the Medoc of Bordeaux during our Bordeaux Wine Experience in 2019.

 

 

I liked this wine such that I last opened it on my birthday back in 2015. Tonight's tasting experience was consistent with the notes I published at that time when I wrote the post below.

"Following the last couple UGC Bordeaux tastings where this wine was one of the standouts, I selected this from the cellar to showcase my birthday dinner. This is classic Bordeaux at its best. Even though we PNP - pop and poured this without decanting, it immediately resonated from the glass with classic Bordeaux bouquet and flavors of dark berry fruits, graphite, violets and hints of smoky tar, tobacco and cassis. Dark ruby  colored, medium bodied, polished and nicely balanced, soft and almost delicate for a Pauillac, the tongue coating fine tannins are silky smooth on the lingering finish. At sixteen, this is likely at its prime drinking now."

This was awarded 91 points Wine Spectator and 90 points by Vinous.

Vinous wrote, "Slightly earthy, featuring tobacco, cigar box and dark fruits. Full-bodied, offering super velvety tannins and a long, rich finish." 

Tonight this showed a slight bricking on the edges indicating it is past its apex, but still drinking very nicely. Very pleasant and ideal with the pate' above. 

At 22, the cork was dry and came apart upon extraction using a traditional server's corkscrew.

In 2010 Vinous wrote: "Plenty of subtle things are going on here in the glass, with lots of wonderful fruit underneath. Can't wait on this. Showing beautifully now. Better than ever." It was probably at its peak from then through my tasting in 2016.

RM 90 points, one less than before, taking into account the aging and slight diminution in color. 

https://www.cellartracker.com/wine.asp?iWine=2339

http://unwindwine.blogspot.com/2015/05/pichon-baron-and-viader-v-1999-flight.html 

https://www.marcoskitchen.com/