Showing posts with label Matthews. Show all posts
Showing posts with label Matthews. Show all posts

Monday, September 17, 2018

Matthews Yakima Vally Red Wine Red Bordeaux Blend 1999

Matthews Yakima Vally Red Wine Red Bordeaux Blend 1999 

We continued our exploration of Columbia Valley Bordeaux varietal wines, following our recent trip to Woodinville, Washington to taste Washington State wines in our Seattle Culinary and Washington Wine Tour. We drove by Matthews Cellars' tasting room and it was on my shorlist of spots to visit but it was especially crowded each time we passed. As with the other tastings from that trip, this reflects significant QPR - Quality Price Ratio, especially relative their French and Northern California counterparts.

For midweek grilled beefsteak dinner, I pulled from the cellar this almost twenty year old Columbia Valley Bordeaux Blend, the last remaining bottle of a lot I bought at auction, and the oldest  remaining bottle of similar labels from this era. Much of the fun or intrigue of wine collecting and tasting is comparing a label over time as it ages, and comparing it with its' peer group, bottle from the same appellation - Yakima Valley AVA - same terrior, soil type and climate, and from the same price range.

Often, typically tasting notes will be similar, subtle bottle variations aside, show gradual signs of aging, amplified as they reach their apex and go beyond their prime on the aging curve. Since I acquired this lot of bottles at auction, its impossible to determine the provenance of each of the bottles, where they were sourced and how they were stored over time. Hence it is not surprising to find subtle bottle variations. This lot was the case as three of the four bottles were consumed in the year they were acquired, each showing slightly differently.

This bottle was held another eight years and was consistent with the median of the other tasting experiences. 

This was a blend of Bordeaux varietals, 52% Cabernet Sauvignon, 37% Merlot and 11% Cabernet Franc.


Our last tasting of this wine was back in December 2011 when I wrote; "Surprising over-achiever for our gala Christmas beef wellington dinner - this was more polished than earlier tastings, full bodied, complex, vibrant and expressive with layers of blackberry, black currants and cherry fruits, a layer of spice, black tea and cassis with hints of tar, leather and tobacco on the lingering moderate tannin finish."

Earlier that year in Sept 2011 I wrote: "I found the fruit to be moderate upon opening but brighter and more expressive the second day; complex and polished; blackberry, black currants and cherry fruits, and eucalyptus with a layer of spice, black tea and cassis with hints of tar, leather and tobacco on the lingering moderate tannin finish.'

And, earlier that year in Feb 2011 I wrote; "Dark inky color - medium - full bodied - firm black berry and black raspberry fruits are giving way to a tar, leather, cassis and hint of tobacco as this wine is passing its prime."

This week the wine was consistent with the latter two tasting notes, with slight diminution of the fruit and structure as the non-fruit tones of leather, tea and tobacco were starting to be more predominant over the bright black berry and black cherry fruits.

Same rating as the earlier two tastings, RM 88 points.

https://www.cellartracker.com/wine.asp?iWine=79548

Saturday, April 7, 2012

Kinzie Chop House Chicago - Beef and Wine Dinner

Kinzie Chop House Chicago - Beef and Wine Dinner

We joined friends Eric & Cathy in from Indy to join the kids, Elyse and Ross, and Sean and Megan in Chicago for dinner at the legendary Kinzie Chop House. Looking forward to great steaks, we took along a classic red, BYOB, for the occasion and matched it with a staple standby and a new discovery for our red wine flight.
 
As is protocol when bringing a BYOB to a fine dining restaurant that offers a wine selection, be sure to bring a unique vintage selection that would not be available on the wine list. Then, be prepared to purchase a bottle for each bottle that you bring.  Kinzie Chop House staff were gracious and accommodating in serving our wine.

The wine flight
We brought from our cellar - Matthews Cellars Yakima Valley Red Wine Blend 2000 - a Bordeaux style blend of 55% Cabernet Sauvignon, 21% Merlot, 17% Cabernet Franc, 6% Malbec and a trace percent of Petit Verdot. This bottle is a stylish etched bottle in magnum format.

From the winelist we selected a Freemark Abbey Napa Valley Merlot 2009 - a staple consistent producer with a broad selection of labels and varietals. The Merlot exceeded expectations and was a good choice for a steak friendly wine. We also purchased from the winelist a previously unknown producer and label, Bennett Family Napa Valley Reserve Cabernet Sauvignon 2006






The Matthews Cellars Yakima Valley Red Wine might be considered a surprise selection as this is a relatively unknown producer outside the Pacific Northwest - a region not known for Bordeaux style wines. Interestingly, we first discovered and tasted this wine at fabulous Aureole Restaurant at Mandalay Bay in Las Vegas - a great value find on their spectacular winelist. My tasting notes from Aug 8, 2005 - Matthew Cellars Yakima Valley Red Wine 2000 - "Full bodied Bordeaux style - forward fruit of red cherry, hint of currant and spice come together in a nicely balanced and polished firm red with a lengthy finish". My notes from this and other tastings are similar and consistent.

RM 89 WS 91 - 

https://www.cellartracker.com/wine.asp?iWine=81849 

 From the winelist we selected a Freemark Abbey Napa Valley Merlot 2009 - a staple consistent producer with a broad selection of labels and varietals. The merlot was a good reliable choice for a steak friendly wine that was a good value.

Medium bodied, the color is a deep, rich ruby-garnet. Forward spicy sweet oak, layers of black cherry, raspberry and dark plum flavors with hints of dark chocolate, cinnamon and clove spices and touch of vanilla. This is a pleasant easy drinking wine with nice complexity and depth.

RM 89 points. 

https://www.cellartracker.com/wine.asp?iWine=1199830

The fruit for this wine is sourced from several Freemark Abbey vineyards two in the mountains overlooking Napa Valley, Keyes Vineyard high atop (35.3%) Howell Mountain near the town of Angwin near the Las Posadas State Forest and Stage Coach Vineyard up on Atlas Peak (30%) high above Napa to the Northeast; and three vineyards from the Rutherford appellation - Wood Ranch vineyard (8.9%) in the heart of the Rutherford appellation, east of the Napa River, the nearby Red Barn Ranch Vineyard (6.9%) in the creek beds of  the Napa River and Conn Creek, and the legendary Beckstoffer Vineyard Rutherford (4.8%) in the heart of Rutherford on the valley floor.

 We've been collecting Freemark Abbey wines since the eighties. We met Jeff Jaegar, a partner of Freemark Abbey at the time at a wine tasting at Binny's in Naperville back about 1994. Jeff helped source a case of Freemark Abbey Bosche Vineyard Cabernet Sauvignon 1992 and a special library selection large format Jaegar Vineyards Napa Valley Cabernet Sauvignon 1981(shown left) for our daughter Erin's birthyear. We served this wine at her wedding in 2006 along with several other large format selections collected for the occasion.

We've visited the Freemark Abbey Winery north of St Helena in Napa Valley several times over the years including during our Napa Valley Wine Experience Freemark Abbey Wine Visit  in 2009


A pleasant surprise of the evening was discovering this selection from the Kinzie Chop House winelist, a new previously unknown producer and label, Bennett Family Napa Valley Reserve Cabernet Sauvignon 2006.

The Bennett opened with aromas of dark plum, black cherry and mocha, dense flavors of candied dark fruit and subtle hints of vanilla oak. The finish is smooth and velvety, with elegant tannins. The Napa Valley Cabernet Sauvignon is a blend of fruit from the Estate Lynch Family vineyard in Rutherford and select other sources throughout the Napa Valley.

RM 89 points.  











Sunday, December 25, 2011

Beef Wellington Red Wine Dinner

Festive Beef Wellington Bordeaux - Meritage Proprietary Blends Wine-Dinner

For our gala family Christmas dinner Linda prepared classic Beef Wellington featuring tenderloin of beef, foie gras, medley of mushrooms, topped in an incredible port wine syrup sauce, baked in a puff pastry shell to lock in and harmonize the flavors. Starting with Caprese salad, side dishes included au-gratin potatoes, peas, brussel sprouts and crescent rolls.

Our dinner wine selections included a right bank Bordeaux Pomerol, proprietary Meritage blends from Napa and Yakima Valleys, and a duo of Burgundies, young and old. None of these are causal easy drinking wines, rather they were chosen to complement and highlight the complex flavors of the beef dinner preparation. The port wine sauce featured Warre's Warrior Oporto NV (and some HazyBlur Baroota South Australian Shiraz 2006 left over from the other evening).


Wines shown below, left to right:
Domaine Tortochot, Champerrier, Vieilles Vignes, Côte de Nuits, Gevrey-Chambertin, Burgundy, 2005
Matthews Cellars Yakima Valley Proprietary Red 1999
Melka Metisse Napa Valley Proprietary Red 1999
Château du Domaine de l'Eglise Pomerol Bordeaux 1996
Albert Morot Beaune Bressandes, Côte de Beaune, Beaune 1er Cru, Burgundy 1992



The Beef Wellington


Trimming Beef Tenderloin


Mushroom Medley

Foie Gras Hash

Grilled Mushroom Medley

Beef Wellington Preparation

Beef Wellington
Puffed Pastry Shell

Slicing Beef Wellington


The Holiday Dinner Wine Course:



Pierre Gimonnet Champagne Brut Blanc de Blancs Cuis 1er Cru N.V. 

Light gold color - Bright vibrant expressive, smooth silky polished nice drinking - touch of sweetness,crisp acidity, tangy lengthy finish.

RM  90 points. 


http://cellartracker.com/w?389638


 

Melka Metisse Proprietary Red Wine 1999

Flagshp namesake wine from legendary winemaker Phillip Melka, this wine comes entirely from hillside Napa Valley vineyards.

Full bodied, deep dark inky color - dense concentrated complex layers of black berry fruits, hints of black tea, silky clove and spice with a long ripe smooth refined tannin finish.

Drank from magnum.

RM 91 points.

80% Cabernet Sauvignon, 17% Merlot and 5% Cabernet Franc 100% Napa Valley 



Château du Domaine de l'Eglise Pomerol Bordeaux 1996

Surprisingly light, medium bodied, opaque garnet color, vibrant cedar and floral aromas and flavors predominate with bing cherry, black cherry and black berry flavors with layers of leather, tea and tobacco on the lingering moderate tannin finish.

Drank from magnum.


RM 89 points. 

https://www.cellartracker.com/wine.asp?iWine=333874







Matthews Cellars Yakima Valley Proprietary Red 1999

Surprising over-achiever for our gala Christmas beef wellington dinner - this was more polished than earlier tastings, full bodied, complex, vibrant and expressive with layers of blackberry, black currants and cherry fruits, a layer of spice, with hints of black tea, tar, leather and tobacco on the lingering moderate tannin finish.

52% Cabernet Sauvignon 37% Merlot 11% Cabernet Franc

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=79548

 
Domaine Tortochot, Champerrier, Vieilles Vignes, Côte de Nuits, Gevrey-Chambertin, Burgundy, 2005


Very open and expressive - bright berry, strawberry, mulberry, spice and wood with long moderate tannin finish.

RM 89 points,  

https://www.cellartracker.com/wine.asp?iWine=537162



Albert Morot Beaune - Bressandes, Côte de Beaune, Beaune 1er Cru, Burgundy

I thought this had given up the ghost a while back but it remarkably still had life in it - light bodied, opaque garnet purple color - initial funky barnyard aromas thankfully burned off - the black cherry and olive tapenade gave way to earthy leather, tea and wood.

RM 86 points.

https://www.cellartracker.com/wine.asp?iWine=605439


Wednesday, September 21, 2011

Matthews Estate Yakima Valley Red Wine 1999

Matthews Estate Yakima Valley Red Wine 1999


From their website Matthews states, their original intent since getting into the wine business was to create a flagship Bordeaux blend. This label was their flagship based on Cabernet Sauvignon but consistently using all five Bordeaux varietals. Matthews goal was to produce wines with all of the power and elegance of the Paulliac and St. Estephe Bordeaux appellations with the added intensity of Columbia Valley fruit. They ceased producing the Columbia Valley Red Wine flagship label with their last vintage in 2005.

Their highest score rating were given in 2001 and 2000 winning 90 and 91 points respectively. Their 1999 release was their next best release winning 88 points, their best achivement to date with their fifth release. According to their release notes, the 1999 harvest proved to be one of their most successful up to that time, "as ripening progressed, the top vineyards started showing tremendous potential with the consistent ripening period giving  great depth and color to the finished wine with an amazing amount of complexity. Even before the wine was allowed to spend time in the new french oak barrrels, it showed good balance and richness". The blend for the final release was 52% Cabernet Sauvignon, 37% Merlot and 11% Cabernet Franc. Their release notes said this wine should improve with age and last 10-15 years. Hence one might expect this to be the apex for this wine.

I purchased several bottles at auction knowing it was nearing end of its peak period. As such I obtained it far below it suggested release retail price of $75. The suggested release prices for the following 2000 and 2001 vintages were listed as $70 and $65, followed by $50, $60 and $44 in the 03 through 05. I don't understand the variations in prices and the diminishing price may reflect the market realities for this wine at the time. Perhaps the demise of the label in '05 was the realization they would not achieve their Pauillac, St Estephe benchmark consistently to maintain the effort.

This is the third bottle I have opened over the last year and it was similar to the last one, equally impressive, consistent in notes and rating, perhaps revealing its full potential for this stage of its life, moreso than the first one I opened of the selection which was more subdued in fruit with more of the other elements taking over.


Notably, my assessment and notes for this bottle are very similar to the original Winemakers release notes - "Tightly wound nose begins with ripe cherry, black currant and an earthy espresso. A hint of black tea comes out with a small amount of exposure and an intriguing mixture of eucalyptus and toffee, a structured wine with (the) polished elegance...."

I give it the same rating as did Wine Spectator upon release,  88 Points. Medium to full bodied, I found the fruit to be moderate upon opening but brighter and more expressive the second day; complex and polished; blackberry, black currants and cherry fruits, and eucalyptus with a layer of spice, black tea and cassis with hints of tar, leather and tobacco on the lingering moderate tannin finish.  Spectator pegged the prime to be 2004 through 2008 which may have been more accurate. In any event, this wine is mature and it's time has come to drink, beyond its prime if you favor the bold forward fruits, yet polished and complex with character is you desire something more elegant and subdued. 

Drink it soon and best enjoy it with moderate foods. It was a great compliment to grilled flank steak and baked sweet potatoes. I have a few more and look forward to them with food, hoping they're like this bottle rather than the first one. 

Interesting too, the first, earlier bottle I tasted that didn't show as well had a different label (shown left) than did this one (shown above), yet is represented as being the same vintage, source and blend. If someone can explain this it would be interesting and appreciated. 


http://www.cellartracker.com/wine.asp?iWine=79548

http://www.matthewsestate.com/   

Saturday, February 12, 2011

Diverse Cabernet - Bordeaux Blend Comparison Tasting - Aging Wine

Son Alec's brief visit home from university - spur-of-the-moment (yes, my bride is amazing) celebratory dinner - serving favorite surf & turf - poses wine opportunity/challenge. Go with it and have fun... three diverse aged vintage Cabernet - Cabernet blends to compliment the beef tenderloin and Riesling Spatlese highlights the broiled lobster. 

Paradigm Napa Valley Oakville Cabernet Sauvignon 1994 - - Bought a case of this big Napa Oakville Estate Cabernet Sauvignon following a winery visit during our 1999 Napa Wine Experience.   This is one of the joys of a wine cellar - to conduct periodic comparison tastings over the years to see how a wine ages. (More on that in another unwindwine blogpost). My last tasting notes were three years ago but are totally consistent with this time. Needed an hour to open and shed an initial slight tart cherry edge, which it did. Dark inky color - medium to full bodied. Full forward black cherry and black raspberry fruit flavors starting to show its age a bit with earth and leather emerging over the subtle currant, ripe plum, cedar and a hint of anise on a full firm finish. Earlier notes talk of a milk chocolate layer which was very subtle. I would say the aging of this bottle seemed no more-so than the previous tasting as it is holding its fruit quite well. RM 91 - WS 92. 

Chateau Calon-Ségur Grand Cru Classe St. Estephe Bordeaux 1995 - Had to pull out this Valentine wine - noted as such due to the heart on the label (below) since this turns out to double as our Valentine's dinner too. Once again we have a case of this wine and look forward to periodic tastings in the years to come. Notably reflecting the age-worthiness of this wine (compared to the Napa Cab above), we're only a couple bottles in to this case while only a few bottles remain of the Napa. No signs of age whatsoever here with a long life ahead - Classic Bordeaux with earthy, leathery black berry and black raspberry fruits accented by a long smooth floral finish - this exhibited a bit more fruit and floral the next day at the expense of the firm full but smooth tannin structure. http://cellartracker.com/w?1577  RM 90; WS 96; RP 92


Matthews Cellars Yakima Valley Red Wine 1999 - A Bordeaux mix blend 52% Cabernet Sauvignon, 37% Merlot and 11% Cabernet Franc. Dark inky color - medium - full bodied - spice from the Cab Franc comes through, firm black berry and black raspberry fruits are giving way to a tar, leather, cassis and hint of tobacco as this wine is passing its prime. http://cellartracker.com/w?79548 RM 88.
 
Dr Heidemanns-Bergweiler Bernkasteler Badstube Riesling Spatlese 2006 - Paired with the broiled lobster.

Guenoc, Guenoc Valley Vintage Port 2000 - Paired with cheese cake, fresh strawberry and chocolate fondue dessert. Full bodied - black and deep purple color - taste of brandy, black berry, black raspberry, deep blueberry, dark chocolate, cassis and black cherry, sweetness a nice complement to the dessert - would be great with a stilton cheese - nice close to a great meal. http://cellartracker.com/w?54302 RM 88