Old and recent reds with ribeye steaks

Old and recent Big Reds with Grilled Ribeye Beefsteaks

We hosted son Alec & daughter-in-law Vivanna and their girls for grilled rib-eye beefsteaks dinner, served with roasted potatoes, grilled mushrooms and onions, which Alec grilled while Linda prepared most of the rest of the meal, 

They came over to bring cupcakes and to have cake for/with cousin/grandaughter Lilac’s birthday for whom we were babysitting. 

I was going to pull one of the wines from the producers we visited together during our Rhône Valley Wine Experience back in 2018, but I pulled from the cellar a special, vintage aged wine from Alec’s birth year, from that southern Rhône appellation that we visited. We had just tasted this producer’s wines at the SoWal Wine Festival in (San) Destin, FL, featured in these pages in blogpost - SoWal Wine Festival Sandestin.

We also pulled a more recent vintage big red for those not so inclined to enjoy an aged vintage release, and a white to pair with the artisan cheese that Alec and Viv brought. 

On their way over, Alec & Viv picked up an artisan English Stilton Blue Cheese at Murray’s cheese-shop inside the local Mariano’s grovery. We have fun with these cheeses ever since we used to visit the original Murray’s Cheese retail shop and adjacent wine bar restaurant on Bleecker Street in Greenwich Village, Manhatten when we visited them when they were living in nearby Chelsea. 

I love this cheese selection which provided a perfect pairing with the remains of the Barsac Sauterne we had left over from our neighborhood wine tasting last week in Destin - featured in this blogpost  Neighborhood Wine Tasting and Small Bites Gathering. 

Château Cantegril Barsac Bordeaux 2019

This is a highly-regarded, unclassified sweet dessert wine produced by the Dubourdieu family, owners of the winery since 1924. The Dubourdieu family also owns Chateau Doisy Daene a producer of Classified Sauternes.

Chateau Cantegril has a 22 hectare plot on the chalky plateau of the Haut Barsac. It is located where once a fortified castle of the same name stood back in the Middle Ages.

Barsac dessert wines tend to provide high QPR - quality price ratios, as more modest variations of the neighboring Sauternes, which tend to be slightly sweeter and richer, and far more expensive, due to the very small yield of the late harvested grapes ‘Botrytisized’ grapes. 

It is a blend of primarily Sémillon, 65%, and Sauvignon Blanc, 35%, grapes grown in limestone-rich soils.

Fermentation takes place in barrels having separated each sorted pick of each individual plot. It is aged 12 months in french oak barrels.

Annual Production is 30 000 bottles

Golden colored, full bodied, thick unctuous, rich, sweet nutty caramel fruits, with notes of pear, white flowers, ginger and passionfruit, citrus, honey, and spice with balanced acidity.

RM 89 points. 

https://go.cellartracker.com/wineFamily/1407573

Château Boisrenard Châteauneuf-du-Pape 1990 

We opened a wine from Domaine de Beaurenard whose wine we tasted at the recent SoWal Wine Festival. It is from Chateauneuf-du-Pape, in the Rhone Valley that we visited together during our Rhone Valley Wine Experience (We visited to Château La Nerthe and Domaine du Vieux Télégraphe as the other highlight of our visit to the appellations Châteauneuf-du-Pape.)

The Domane de Beaurenard has been a family run estate for seven generations and is today run by brothers Daniel and Frederic Coulon. The estate includes 80 acres in Chateauneuf-du-Pape and 62 acres in the Cotes du Rhone Villages Rasteau appellation. Robert M. Parker Jr. calls Domaine de Beaurenard “one of the old, classic estates of Chateauneuf-du-Pape. Their two offerings include the dark-colored regular cuvee and the barrique-aged Cuvee Boisrenard…Both are top flight Chateauneuf-du-Papes…”

The winery has a tasting room located on Av. Saint-Pierre de Luxembourg, the main route as you enter the village Châteauneuf-du-Pape from the south. 

Domaine de Beaurenard is another Chateauneuf du Pape estate that can be called a true, family affair. That’s because the vineyards have been in the same family for 7 generations. Domaine de Beaurenard dates way back to 1695. At the time, it went under the name of “Bois Renard,” which as you might guess, is where the special Cuvee, used for both their red and white wines got its name.

Today, Domaine de Beaurenard is managed by Frederic Coulon and Daniel Coulon. Domaine de Beaurenard has been producing, bottling, and marketing their own wine for close to 100 years. They began making their own wine at Domaine de Beaurenard in 1929.

Domaine de Beaurenard sits in the village Chateauneuf du Pape. The estate consists of just under 80 acres of vines in the Chateauneuf du Pape appellation, 70 planted to red wine grapes and 10 are reserved for making white Chateauneuf du Pape wine. The vines are located in 25 separate parcels, with much of their Grenache planted in the Cabrieres lieu-dit east of the village.

The estate is classic, typical appellation terroir with clay, limestone, and large stones in the soil. They have old vines, with some of the Grenache dating back over 100 years. Domaine de Beaurenard also owns abiout 35 acres of vineyards in the Cotes du Rhone Villages and 150 acres of vines in the Rasteau AOC. 

While Domaine de Beaurenard grows all 13 Rhone allowed grape varieties for use in their red wine, the primary grapes used in the blend are the three required varietals; Grenache, Syrah, and Mourvèdre, plus  some Cinsault, and tiny amounts of Counoise, Muscardin, Terret and Vaccarese.

The winemaking facilities were modernized in 2004. 

This is their premiere label, sourced from the same estate vineyards and produced at the same winery as their other production labels. We’ve held this bottle in our cellar for three decades since acquiring it upon release. 

At thirty five years, the foil and label, and more importantly, the fill level and cork were still in ideal condition - evidence of the cellaring conditions for long term aging in our cellar. 

This was still in its drinking window although nearing the end as it is showing its age slightly with a slight amount of rust coloration and small bit of funkiness upon opening, which blew off for more approachability on day two. Still enjoyable drinking, it is time to drink up soon, in the next couple of years. 

This release was rated 95 points by Wine Advocate back in the summer of 2000.

The wine is aged in three different sized vats, 30 hectoliter foudres, 80 hectoliter truncated oak vats, and 228-liter oak barrels for between 9 to 18 months depending on the wine and the character of the vintage.

Winemaker Notes - “Made from parcels of old vines (60-90 years in age) planted in terroirs of great personality and complexity. Grapes picked when fully ripe and meticulously hand-sorted for extra concentration. Very low yield: 15-20 hl/hectare. These old vines were planted in a mix of varieties: the symphony of 13 varieties is thus in evidence, but with a majority of Grenache. This wine spends a long time in vats, and is matured in the most traditional ways: no filtration, 18 months' ageing in oak casks, fined with fresh egg whites, bottled and left to rest in the cellars.”

Dense ruby/purple-colored, full bodied, black fruits with hints of black tea, cassis and spice box touch of oak.

RM 90 points 

https://go.cellartracker.com/wine/30341

I also pulled a more recent Big Red Syrah for the ladies, less inclined to enjoy the mature, aged CDP. 

Lewis Cellars Ethans Syrah 2016

We love this big full throttle style of Syrah with thick, concentrated, rich round fruits. True to the wine profile, it was packaged in an extra heavy glass bottle. 

I've often written in these pages about the fun we have with this Lewis branding, with its signature 'L' on the label, ala the sit-com Laverne and Shirley, where Laverne always wore a large “L” on her sweaters,  which we also attribute to wife Linda, or her mother Lucy, or our daughter Erin Leigh, or her daughter, our first grandchild/daughter Lucy, and other grand-daughters Lavender and Lilac, when opening it for special family occasions such as tonight 

We’ve featured this producer and this label in several previous blogposts in these pages - Father's Day Special Dinner features favorite BBQ Ribs, Syrah and Zin, and Lewis Ethan's Syrah - Piazza Del Dotto Sangiovese, excerpted below.

We visited Lewis Cellars with our wine group during our Pour Boys' 2017 Napa Wine Experience, and, Alec and Viv also visited Lewis during their Napa Valley honeymoon getaway. 

We also have fun paying tribute to the ‘Hoosier’ heritage of proprietor Randy Lewis who was also a Indianapolis 500 race driver from our native Indiana, and, their affinity to family, naming labels after their grandkids - Alec, Ethan and Mason. We adopted Alec's Blend as a signature label for son Alec and feature it at family celebrations, we more often than not open Lewis wines for family occasions, such as tonight. 

This label, Ethan's Syrah, is made from cooler-climate vines, from mountain fruit crafted from small lots selected from Mt. Veeder and Pritchard Hill at the south end of the Vaca range on the eastern range, and Mayacamas range, respectively, on the western range forming and overlooking Napa Valley in between. 

Lewis Cellars Syrah is a nod to the great Rhône wines it's modeled after. It is aged in American oak. 

We love Lewis' style of big, spicy, concentrated wines that are balanced, yet full of black fruit and mature, mouth-coating tannins.

This was aged in American and French oak for 19 months.

This was stunningly good. Dark inky blackish purple, full bodied, concentrated, dense rich, the 100% Syrah fruit explodes in the mouth with flavors of ripe blackberries and blueberries, notes of clove spice, smoke and toast. and spice, tongue coating, chewy tannins on the long finish. Spectacular! 

RM 94 points.  

Winemaker's notes on this wine, "Savory  and  sweet  with  ripe  boysenberry  and  blue  fruit, lavender,  pancetta  and  white  truffle,  it  exudes  an  earthy,  engaging  character.  Vivid,  clean  and focused   on   the   palate,   the   wine  finishes   with  a  flourish  of  mineral   and  white  pepper."

Wine Spectator also gave this 94 points; "Plush yet well-structured, with luxurious blackberry, mocha and smoky spice flavors that build richness toward refined tannins. Drink now through 2025. — T.F."

https://www.cellartracker.com/wine.asp?iWine=3060607

https://www.lewiscellars.com/

Venge and Beau Vigne wines with intimate family dinner

Venge and Beau Vigne wines with intimate family dinner - Venge Napa Syrah with Vodka Cream Sauce Pasta

We were invited to son Alec's and Vivianna's house for dinner to watch IU Hoosier Big Ten Basketball. Alec prepared a delicious vodka cream sauce with penne pasta, baked bread and a delightful Cesar Salad. 

Prior to dinner, Alec opened a nice Napa Valley Reserve Chardonnay for sipping with some artisan cheese and with the salad course. He served a delectable Saint Andre Triple Cream cheese from Murray's Cheese that was an ideal pairing with the Chardonnay.

 I've written in these pages the irony that Murray's Cheese is now available locally from our Mariano's Grocery Store. We used to shop at Murray's Cheese Shop and dine at Murray's Cheese and Wine Bar on Bleecker Street in Greenwich Village in New York with Alec and Viv when they lived in Manhatten. After they moved to Chicago, Murray's was sold to Kroger who had also acquired the Mariano's Grocery chain.

Beau Vigne Reserve Napa Valley Chardonnay 2021

Both Alec and we have collected several labels of Napa Valley wines from this producer Beau Vigne. This is the first time I have seen or tasted any of their white wines including this Reserve Chardonnay. 

 Winemaker's notes - "2021 Reserve Chardonnay -this is Napa Valley after all- and while you might expect today’s offering  to resemble the classic weighty, juicy, oaky versions, you are absolutely correct. We feel this 2021 ranks as one of the most pleasant Reserve Chardonnay's we've produced to date."

The Vineyard runs along a northern stretch of Carneros soils that are thin and rocky. As a result, these old vines struggle to produce even the most modest of crops.  

Tasting Notes: Fresh almond, apple turnover with hints of rose and lavender honey. The concentrated mouthfeel is draped in white stone fruits. The wine showcases our commitment to minimal intervention winemaking.

https://www.cellartracker.com/wine.asp?iWine=4510075

https://shop.beauvigne.com/product/2021-Reserve-Chardonnay

For pairing with dinner, I took a Venge Vineyards Napa Valley Syrah. 

I've written often in these pages about the fun we have with the "V" collection of wines from Venge Vineyards with our daughter-in-law Vivianna. 

Venge Vineyards Napa Valley Stagecoach Vineyard Block 1-4 Syrah 2015

This is produced by Kirk Venge, son of legendary Nils’ and Dianna Venge, who was exposed to winemaking at an early age and has proven to be as talented a winemaker as his father.

In 2008, Kirk stepped into Nil's shoes and acquired full ownership of Venge Vineyards in 2008. To this day, Kirk continues the Napa Valley heritage, focusing on select vineyard sites that produce fruit worthy of bearing the Venge family name. 

We visited Nil's at the Penny Lane Venge Family Vineyard and Winery down in central Napa Valley, and then went up and met Kirk at his new estate near Calistoga back in 2002 as chronicled in this blogpost - Visit to Venge Vineyards and Nils and Kirk Venge.

Since then, we've acquired many Venge labels from his various brands that extend beyond the Venge name.

This is from the legendary Stagecoach Vineyard, which according to the producer, "Stagecoach is one of the Napa Valley’s largest and leading mountain vineyards located near the Atlas Peak AVA at an elevation of around 1,700 feet above sea level. The soil is very rocky and topography very steep. Temperatures are warm in the midday and cold at night. This diurnal effect makes for a balance of vibrant acidity and fruit structure that is concentrated and focuessed. “Block I-4” is referenced in this bottling because of its very high elevation relative to the rest of the Stagecoach Vineyard."  

"Stagecoach Vineyard continues to produce Syrah of unparalleled quality. The Syrahs from that mountain vineyard really shine from the steep, rocky terroir of the location."

The 2017 vintage possesses a bold, deep, dark color that opens the door to an array of black fruit aromatics. Cassis, blackberry, warm toasted bread and French Oak vanillin all fill the glass with purpose. While still young and in development, the palate shows superior promise with minerals, tongue swirling acidity, cherry and black plum.  The tannins are firm and support the back palate for several moments beyond the initial taste. If cellared correctly, this wine will continue to improve through 2029.

The wine was managed under the Venge barrel program of 100% French oak with 60% entirely new Francois Frères from the tight grained Voges forest in both medium and heavy toast. Bottled unfiltered.

This was the latest tasting of another vintage of a mini-vertical collection of this limited release label I picked up at auction, and it was by far the best so far. 

This was awarded 93 points by Wine Enthusiast and 92 points by Wine Advocate and Wine Spectator.

This is the style and profile of wine we most enjoy - Linda's absolute favorite, big, thick, chewy full throttle full fruit Syrah.

Dark inky purple garnet colored, full bodied, powerful concentrated chewy unctuous textured black and blue fruits with a layer of vanilla and spice with notes of what Robert Parker's Wine Advocate calls "Chinese five spice, hoisin and cardamom over a core of plum preserves, violets and blackberry pie with a waft of earth", with firm, big but polished fine-grained tannins on a tongue coated long finish.

RM 94 Points. 

https://www.cellartracker.com/wine.asp?iWine=3223878

https://www.vengevineyards.com/

 

BÖEN Tri-appellation Pinot Noir

BÖEN 'Tri-Appellation' Pinot Noir for pleasant casual high QPR sipping

We opened this casual sipping Pinot Noir with biscuits, crackers and artisan cheeses. This is from Joseph Wagner, fifth generation Napa Valley winemaker, who grew up in the wine business working alongside his father Chuck Wagner, famed legendary founder and winemaker at Caymus Vineyards. 

One of the cheeses we enjoyed was Delice de Bourgogne, a French classic triple crème cheese that originated in the Burgundy region of France. Authentic Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold.

A tribute to small scale industrial French cheese-making, this is from Murrays Cheese on Bleeker Street in Greenich Village, New York. We discovered it there during several of our dining experiences at their wine and cheese restaurant there, then were surprised and delighted to see it available at our local Mariano's grocery cheese department, after they sold out to their parent Krogers. Mariano's Delice de Bourgogne is a pasteurized triple creme (75% butterfat in dry matter) that marries full-fat cow milk with fresh cream, producing a rich forward cheese. Unlike many straightforward triple-cremes, this one has a thin, pungent mold rind that imparts straw and mushroom aromas, complementing the buttery yellow, sweet cream interior. 

While this is best served with Champagne, being from Burgundy it is also enjoyed with Burgundian Pinot Noir such as this one. We found its pungent forward sharpness is softened for pairing with red wine by adding a bit of honey. 

Joseph learned his way around a vineyard long before he was able to drink wine. By the time he was nineteen, he knew that he would continue his family’s winemaker legacy, working alongside his father at Caymus Vineyards. 

In 2001, Joe created Belle Glos, with a focus on vineyard-designated Pinot Noirs from California’s best coastal regions.

This is another Joe Wagner project; he chose the name BÖEN, a translation of ‘The Farm’, as a constant reminder that the wine he produces is indivisible from the land that it comes from, that "first and foremost, I am a farmer.” His wines are crafted to reflect the vineyard sites where they are sourced.

BÖEN wines are produced as an expression of  Pinot Noir and Chardonnay made in his signature style of rich, ripe fruit flavors balanced with bright acidity and judicious hints of toasty oak. The BÖEN portfolio consists of several vineyard or appellation specific wines that tend to offer high QPR - quality price ratios.

BÖEN Tri-appellation Sonoma County, Santa Barbara County, Monterey County Pinot Noir 2020

This 100% Pinot Noir is actually a blend of grapes from three different California counties, netting out to be 45% Sonoma County, 29% Santa Barbara County and 26% Monterey County, hence referred to as a Tri-Appelation blend. 

This is the entry level Pinot of the line-up and offers great value in this every day sipper. 

We first discovered this wine as the WBTG - wine by the glass offering at a favorite fine dining local restaurant. We have since found it at Cosco, which tends to be quite discriminating in their wine selections and offerings, generally providing significant QPR throughout. I wrote about COSCO and their wine offerings in a recent blogpost.

Winemaker Notes for this release: "Dark Plum in color with ruby red highlights. On the nose, luscious notes of raspberry swirl along side dark plum notes accompanied by hints of rosemary and sage. Rich and well balanced with bright blackberry, Bing cherry, dark chocolate and a hint of caramel on the palate. This wine is sure to please with its rounded mouth-feel, and long, smooth, velvety finish."

Not your typical fruit forward California style, it leans more toward old world style, ruby colored, medium bodied, bright dark cherry fruit with vanilla, herb, tobacco and earth, with nice body and mouthfeel.

RM 88 points. 

https://www.cellartracker.com/wine.asp?iWine=4167518

https://boenwines.com/

https://twitter.com/boenwines  

@BoenWines

Blue Eye'd Boy and CDP for Italian Beef Dinner

Blue Eye'd Boy and CDP for Italian Beef Dinner

Son Alec (our blue eye'd boy) came over for Friday night dinner with Vivianna, new mom, and new baby daughter/grand-daughter, Marylin. So, we whimsically opened one of our favorite labels, a signature label for son Alec, Blue Eye'd Boy Syrah from Mollydooker, and a Chateauneuf-du-Pape. This was in remembrance of our visit to the Rhone wine region together. 

This is one of two of what we consider our signature wines for our son Alec, along with Alec's Blend from Napa Lewis Cellars. 

For the get-together, Linda also picked up some artisan Murray's cheeses from the legendary NYC cheese purveyor. Murray's wine and cheese bistro in Greenwich Village was a favorite eatery with Alec when we visited on numerous occasions during the years he and Viv lived in Manhattan. How ironic or fortuitous that Murray's was acquired by the parent of our local grocer/marketer Marianno's and is now available here locally!

With our wine tasting, Linda served two of our favorite Murray's Cheeses, Cypress Grove Humboldt Fog and Murray's Delice de Bourgogne along with her own pimento cheese spread. 

From Murray's Cheese site: "Humboldt Fog is perhaps the most recognizable American original cheese. Handmade at Cypress Grove's Northern California creamery from local goat's milk and lightly aged, Humboldt Fog boasts a fudgy texture and tangy flavor. The creamline develops into unctuous bliss, and the rind is paper-thin and brimming with minerality. You'll know it's the Fog by the characteristic line of ash running through the center"”creamery founder Mary Keehn's nod to the French classic Morbier"” and by its birthday cake-like shape."

From the Murray's Cheese Blog, "Many people commonly mistake the dark line running through and around Humboldt Fog as blue mold. In fact, it is an edible ash made from vegetables. The fresh curd is pressed half-way into a cheesecloth-lined mold and then the powdered ash is sprinkled on top. The molds are filled the rest of the way with curd and then the outside is generously coated with ash before they begin aging.'

"Cypress Grove’s amazing goat cheeses–Humboldt Fog, with its bright white, cakey paste and gorgeous line of gray ash through the middle tops many people’s Favorite Cheese List–and if you haven’t: get to it. Based in Arcata, California, they’ve been making cheese since the early 1980s. With Mary Keehn at the heart of the operation, the company became one of the country’s foremost artisanal cheesemakers."

As seen in Town and Country Magazine December 2012 

We first discovered Delice de Bourgogne at the French Market in Delray Beach Florida. We were delighted to find it available through cheese purveyor, Murray's. 

"Murray's Delice de Bourgogne is a tribute to small scale industrial French cheese-making, a pasteurized triple creme (75% butterfat in dry matter) that marries full-fat cow milk with fresh cream, producing an unapologetically rich, whipped delight. Unlike many straightforward triple-cremes, this one has a thin, pungent mold rind that imparts straw and mushroom aromas, complementing the buttery yellow, sweet cream interior. Makes a dreamy breakfast, lunch or dessert - just add champagne!" 

While Champagne might have been in order, we had already selected the wines to pair with our dinner - some of our favorites, that we enjoy with almost anything, including these artisan cheeses.

Mollydooker Blue Eye'd Boy Syrah 2013

I pulled this from the cellar at Linda's request as it is one of her favorite labels and winestyles, and was especially appropriate with son Alec joining us for dinner as noted above, it is one of our signature wines we collect and enjoy in tribute to him. 

This is one of several labels from this prolific producer that we collect. Producer Mollydooker offer a brand and portfolio of whimsical labels, each featuring a cartoonish character on the label. Even the brand name, Mollydooker, which is Australian lingo for a left-handed person, is a comical play on words, named for the two left handed owner/producers/founders Sarah and Sparky Marquis.  I chronicled Mollydooker brand and portfolio in a recent blogpost. 

As I wrote in that blogpost, the Mollydooker "Family Series" labels features photos of  Sara Marquis' two children. The 'Blue Eyed Boy' label shows Sarah’s son Luke, shown stomping grapes as a kid, who now heads up the Mollydooker Sales Team.

We love this full-throttle shiraz and collect it as part of our Mollydooker portfolio and as part of our Alec collection of labels we keep on hand to toast son Alec. We served an earlier vintage release of this wine at a graduation celebration for Alec back in his college apartment.

Winemaker Notes for this label release - "The delicious berry fruit and spice flavors of the cooler climate wine from the Joppich Vineyard in Langhorne Creek gives the Blue Eyed Boy its crowd appeal. We blend it with McLaren Vale Shiraz to add intensity, vibrancy and richness. This Shiraz is bursting with generous with amounts of fresh plum and blueberry, accompanied by spice and licorice all sorts. Supple texture and a creamy finish features layers of biscuit cream and espresso coffee. A well weighted wine with a truly elegant finish."

This was awarded 92 points by Wine Spectator.

This is a full throttle powerful high octane Shiraz. If you think that is over the top with the superlatives, try this wine. It's sometimes over the top for my liking and I like big bold style wine. Linda actually likes this style. 

Some Cellartrackers talked about using the Mollydooker Shake on this wine. No wonder the producer introduced the Mollydooker 'shake' where they actually prescribe shaking the bottle before opening to awaken or to settle the fruit! We own and drink a lot of their wine and I have never gotten into the habit of doing so, perhaps tonight we should have!

Reading up on the Mollydooker Shake, it is prescribed only for still red wines of two years of age or less. It is to release the nitrogen in the bottle that they use instead of the normal sulphites commonly used to preserve wines.  Sulphites can cause an allergic asthma type reaction in some people and Mollydooker realise a lot of people are sensitive to them. So, wherever they can, they use nitrogen to protect the wine so that they can reduce the amount of sulphites.

Dark blackish garnet purple colored, full bodied, dense, rich, spicy, concentrated blackberry, blueberry and raspberry fruits accented by notes of tar, leather, tobacco and notes of oak. 

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=1897876

I also pulled this Châteauneuf-du-Pape in remembrance of our trip with Alec and Vivianna to the region. 

Domaine Ferrand Châteauneuf-du-Pape 2005

We visited Châteauneuf-du-Pape with Alec and Vivianna during our Rhone Southern France region tour in 2019, so I pulled a blend to accompany our Italian beef dinner. 

At seventeen years, this was likely at the apex of its drinking window and profile, not likely to improve with any further aging, but showing no sign of diminution whatsoever. The fill level, foil, label, and importantly, the cork were all in perfect condition. 

This release was awarded 95 points by Robert Parker's Wine Advocate, and 94 points *Highly Recommended* by Wine Spectator.

Classic Châteauneuf du Pape blend of the GSM requisite grape varietals, 94% Grenache and the remainder Syrah, Mourvèdre and Cinsault.

Dark garnet colored, full bodied, complex, concentrated blackberry and plum fruits with notes of anise, herbs, tobacco, spice, and a bit of graphite anise with moderate tannins on the finish. 

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=324980

 

 

Homestead christening dinner features Bandol & Napa Reds

Homestead christening dinner features Bandol and Napa Red Blends with sous vide Beef Filet

Alec and Vivianna moved into their new townhouse and invited us over for first guest christening dinner. Alec prepared filets of beef with asparagus, mashed pureed califlower and mushrooms. I brought a Bandol Southern France Provencal red wine. 

Having opened a Provencal Bandol wine with Pizza the previous evening for dinner and been pleasantly surprised, I research availability of other Bandol labels available at local merchants. Out of close to 12000 labels at forty-four stores, Binny's, the Chicagoland beverage superstore had only one label in stock, at just three stores, only one nearby. I ran down to the local store and picked up the few remaining bottles. 

This wine has special significance for our gala dinner since Alec and Vivianna were with us during our trip to the Provence-Côte d'Azur region in the south of France when we visited the region and toured the Southern Rhone Chateauneuf-du-Pape appellation and several wine producers two years ago. 

We also took the remains of the Bandol label we had opened and tasted the night before for a comparison tasting. 

Prior to dinner, they served several artisan cheeses from Murray's Cheese in Greenwich Village, New York City. This was one of their favorite eateries during their years living in Manhattan, one that we dined at with them on numerous occasions. 

The cheeses included a Murray's Blue, a brie and an extraordinary Murray's Moliterno Al Tartufo pecorino, aged for six months before earthy black truffle is added, "ever-so-delicately drilled and filled with rich truffle paste, a perfect (big red wine) companion", a fabulous pairing with the Bandol.  

La Bastide Blanche Bandol 2016

Like the Bandol we tasted the night before, this too was Appellation Bandol Controlee designated, a Mourvèdre based blend.  This was a blend of 78% Mourvèdre, 16% Grenache, 4% Cinsault and 2% Syrah. Comparing the two wines, this La Bastide Blance was darker, bigger, more concentrated, tighter and more complex. 

This was rated 95 points by Jeb Dunnuck, and 91 points by Joe Czerwinski of The Wine Advocate.  

Dunnuck noted the vintage, that "with the Southern Rhône Valley, Bandol appears to have had a banner year in 2016", This is brilliant Bandol!" 

At sub $30, this is another high QPR (quality price ratio) offering. Interesting that several other Bandol labels that sold out and out of stock at Binny's were priced at $40, $47, $75 and $99!

Dark blackish garnet colored, full bodied, big dense and concentrated black berry and plum fruits with some gamey notes, pepper, glycerin, dusty earth and garrigue herbs turning to gripping tannins on the lengthy finish. 

At five years of age, this likely will improve further and be more approachable and perhaps more integrated in five years and be suitable for another decade. I have a couple more bottles that will be fun to compare in five and then ten years time. 

RM 90 points. 

https://www.cellartracker.com/wine.asp?iWine=2714762

For the dinner entree course, Alec served this wine club allocation Red Bordeaux Blend release from Hill Family wines.  

Hill Family Estate 'Origin' Napa Valley Red Blend 2016

We first tasted this wine during our gala family Christmas celebration dinner ...

As newlyweds, Alec and Vivianna visited Hill Family Estate during their forest fire shortened honeymoon in Napa in September. They visited the new estate winery, located just minutes south of Yountville just off the highway. They tasted this wine there and acquired it as part of their wine club allocation.

I wrote about Hill-Family Estate in my blogpost of that dinner at the time. 

The Hill Family, lead by patriarch and proprietor and fourth-generation farmer Doug Hill, started producing their own branded portfolio of wines after four decades of farming grapes for some of the finest Napa Valley wineries.

Hill Family Estate produced their first wines in 2001, a Merlot and this red Bordeaux varietal blend Origin.
 

Today, the Hill Family owns 120 acres of vineyards in Atlas Peak, Carneros, Oak Knoll and American Canyon appellations of Napa Valley.

 

The Hill Family portfolio has grown to over twenty five different labels across the broad range of varietals, blends, and single vineyard designated offerings.  

 

Origin is their Bordeaux blend comprising all five Bordeaux varietals sourced from Hill Family estate vineyards - Cabernet Franc that Doug planted at the Beau Terrior Vineyard which had its first harvest in this release, hillside Merlot at Beau Terroir in Carneros, and Beau Terre in Oak Knoll for added structure and plushy fruit, Malbec which adds big color and lower tannins, Petit Verdot and Cabernet Franc to add texture to balance the Malbec, and Cabernet Sauvignon adds 'dignity' to all blends.  

The composition of 2016 Origin is 55% Merlot, 18% Malbec, 17% Cabernet Sauvignon, 5% Petit Verdot, and 5% Cabernet Franc sourced from Carneros, Oak Knoll, Yountville and Atlas Peak Appellations.

 

Production was 960 cases.

 

Winemaker Alison Doran’s tasting notes: "The 2016 Origin has lovely aromas of raspberry and roses. The broad entry has a big mouthful of berries and crunchy cherry. The ripe and intense mid-palate rolls into more sweet fruit –blueberry, red currant, and plum, with subtle tannins rounding out the finish.

This was dark garnet colored, medium full bodied, bright vibrant black raspberry, currant and plum fruits with spice, oak and tangy acidity on a full tannin laced lingering finish.

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=3243704

https://www.hillfamilyestate.com/

@HFEWine

More to come ...  

Coronavirus Virtual Family Dinner and Birthday Celebration

Coronavirus Virtual Family Dinner and Birthday Celebration

Its hard to believe we're entering week four of the Coronavirus shut-in. On this weekend, we were supposed to be watching NCAA March Madness.

For the third straight weekend, the dispersed shut-in family conducted another COVID shut-in virtual family dinner and wine tasting, and like we did the weekend before, sharing videos texts and photos of their selections.

Most importantly, this was son Alec's Thirtieth Birthday so we did a virtual internet celebration highlighted by a lengthy tribute video produced by Vivianna from dozens of clips submitted by family and friends widely dispersed from France, New York, Florida, Illinois to California. 

For the gala birthday celebration dinner, Vivianna and Alec, shut-in on the Conneticut seashore, prepared aged prime steaks and lobster tails.

Before dinner, there was a fabulous feast of the French Edition of Pairing Perfection, a selection of artisan cheeses from Murray's Cheese on Bleeker Street in the West Village. This is one of Alec and Viv's favorite Manhattan dining sites, within sight of brother Frankie's apartment, and a memorable site of several family dinners that we have featured in these pages.

@murrayscheese #murraysathome

The cheese selection consisted of Murray's Perfect Pairing, French Edition, Bucheron with Murray's Wildflower Honey, Morbier with Tres Petits Cornichon, Comte Sainte Antoine & Jambon Bayonne, and lastly, Murray's Forme d' Amber with Murray's Dried Cherries.

For their cheese wine accompaniment they drank Matthias et Emile Roblin Sancerre Origine Loire Valley Sauvignon Blanc 2018.

With the steak they drank Long Shadows Vintner's Collection Sequel Syrah, crafted by Penfold's Grange legendary winemaker John Duvall. 

Long Shadows Vintner's Collection Sequel Columbia Valley Syrah 2016

We source this label as Vault Key members of the wine club, but Alec found it and obtained more special order via the local wineshop there in Westport.

Back in Illinois, son Ryan and Michelle prepared Leg of Lamb, medium rare, in a homemade rosemary red wine vinegar marinade, with Turmeric Basmati Rice with fresh garlic and onion, green beans and lemon honey vinagrette and feta.

For their wine selection Ryan served FEL Donnelly Anderson Valley Creek Pinot Noir 2017 from producer Cliff Lede.

Erin and Johnny and the family ordered in Mediterranean fare from a new local restaurant in nearby LaGrange.

Lastly, Linda prepared a chicken Marsala with asparagus and fresh tomotoes, Angeli's style.

For our wine selection we finished the remains of the Tablas Creek Vineyard 2013 Côtes de Tablas Blanc. I featured this wine in Tablas Creek Vineyard in an earlier blogpost the other night.

Tablas Creek Vineyards Estate Grown Côtes de Tablas Blanc 2013

The Tablas Creek Vineyard 2013 Côtes de Tablas Blanc is a blend of four estate-grown white Rhône varietals - 39% Viognier, 29% Grenache Blanc and 20% Marsanne and 12% Roussanne. 

This release was awarded 90 points by Jeb Dunnuck of The Wine Advocate and Antonio Galloni of Vinous.

Winemaker notes: The wine, like most wines of the Southern Rhône, is a blend of varietals, featuring the floral aromatics and stone fruit of Viognier, the crisp acids and rich mouthfeel of Grenache Blanc, and the structure and minerality of Marsanne and Roussanne.

This was straw colored, medium bodied, creamy notes of citrus, floral, hint of lime and minerality. 

RM 88 points. 

https://www.cellartracker.com/wine.asp?iWine=1906632

 

https://tablascreek.com/ 
 

@TablasCreek