Lunch/Dinner Redux at Entourage DG

Lunch/Dinner Redux at Entourage DG

For the second week in a row, for Saturday lunch, we dined at Entourage Entourage DG (Downers Grove) Downers Grove. This week we asked to order from the dinner menu and they were happy to oblige. We both ordered our favorite entrees, a replay of our recent Entourage dinner selections as featured in these pages in an earlier blogpost, excerpted below. 

Using their call ahead ‘priority’ seating option, we were promptly seated by GM Catherine. 

As I mentioned in our visit post last weekend, we were able to get our favorite table/booth due to the lighter crowd mid-afternoon, for our late lunch, early dinner. 

From Saturday, February 1, 2025

Kokomo Chardonnay at Entourage DG

Replaying our recent dinner, we both ordered our favorite dining options, notably the Chilean Seabass, Truffle Risotto and the newly crafted sauce, and the Lobster Shrimp Rigatoni.

As noted in earlier posting, the Signature Miso Marinated Chilean Seabass with Broccolini, Charred Peppers, Shiitake Mushrooms and Black Truffle Risotto, Yuzu and the new offering approach, Lemon Butter Sauce has become one of my absolute favorites, shown here in a contemporaneous updated photo. 

I wrote last month in Spectacular dining experience at Entourage Restaurant Downers Grove, that this was extraordinary, delicious in all respects, the fish artfully prepared and served hot, and the Black Truffle Risoto was spectacular. I love it all, the harmony and synthesis of the many artfully crafted robust flavors. 

As with the earlier visit. Linda ordered the Lobster and Shrimp Rigatoni with Tomato, Spinach, Charred Jalapeño and  Lemon in White Wine Parmesan Cream Sauce with Roasted Garlic Toast, also shown in a contemporaneous updated photo. . 

Today, as with out last visit, we reordered from the limited Chardonnay selections, a bottle of the Kokomo “Peter’s Vineyard” Russian River Valley, Sonoma Coast California Chardonnay. Today, we were served the newer 2023 vintage release (versus the 2022 earlier). (We continue our regretably unfortunate protest against Plumpjack Chardonnay due their dubious associations and outlandish politics - Plumpjack Reserve Napa Chardonnay at Entourage Restaurant Naperville).

As we wrote earlier … 

Family owned and operated Kokomo Winery was started by Owner and Winemaker Erik Miller in 2004, a fellow Hoosier who named it after his hometown of Kokomo, Indiana, which is near Linda’s hometown and family farm in North Central Carroll County, Indiana. (Funny, they showcase their “Boilermaker” collection of wines, honoring the Purdue Boilermakers’, mascot of the Big Ten University not far from Linda’s family homestead, arch rival to our beloved Indiana University “Hoosiers”, but the one she grew up supporting.) 

The Winery sits on the East side of Dry Creek Valley, twenty miles north of Santa Rosa, off the main route 101, midway between the towns of Healdsburg and Geyserville. The winery and tasting room is located at Timber Crest Farms, sitting amid 120 acres of vineyards, overlooking the valley.

Kokomo produces over a dozen different varietal wines and several single vineyard designated labels which are farmed by his partner in the winery, grower Randy Peters. Kokomo Wines strive to showcase the terroir of the their vineyard sources in the three distinctive appellations of Sonoma County - Russian River, Dry Creek and Alexander Valleys. They also offer some wines sourced from the Sonoma Valley Moon Mountain District. 

This Peter’s Vineyard Designated label is 100% Chardonnay sourced from a site in the Russian River Valley, west Sebastopol, next to Luther Burbank's Farm where the soil is rich with Goldridge sandy loam. There the vines are exposed to consistent coastal fog, which calls for extended hang time and more development for the fruit. 

I was a bit hesitant to order this bottle, especially to be paired with such a magnificent dinner, since our awareness of Kokomo is more modest entry level wines, less discriminating than the premium and ultra-premium labels we tend to enjoy. 

We see their entry level labels widely distributed but have never had any of their more premium labels. Note they show two dozen different offerings on their website. Never-the-less I gave it a shot and found it to be an over-achiever to my perception of the brand, meeting our hopeful expectations for suitably pairing with our dinner. 

Kokomo “Peter’s Vineyard” Russian River Valley, Sonoma Coast California Chardonnay 2023

Winemaker notes for this release - “Planted in West Sebastopol, this is a premier location for Chardonnay. The vineyard is next to Luther Burbank’s Farm and the soil composition is rich Goldridge Sandy Loam. With the consistent coastal fog extending hang time well into October, this fruit is fully developed and loaded with complexity. The Chardonnay is comprised of Clones 4 and 76.’

Continuing, Winemaker notes for this release remain the same as with the previous vintage: “Reminiscent of a classic white Burgundy but with a California twist, this Chardonnay displays vibrant minerality accompanied by the mouth-watering natural acidity typically found in Peters Vineyard. Stirring the lees (Sur Lie) was performed to this lot consistently once per week through malolactic fermentation. We feel like this gives the wine body, texture and depth while maintaining its graceful acidity and restraint. This Chardonnay is elegant enough to pair with delicate foods and delicious enough to drink by itself after a long day.”

This is 100% Chardonnay, Sourced from Russian River Valley Appellation, and was aged 11 months in 100% French Oak, 30% New..

While I gave it the same rating, this release had a slightly different profile.

Straw colored, light to medium bodied, tangy crisp acidity highlights a predominant layer of vanilla that overshadowed the subtle pear, spice and peach tones of the earlier release, accented by light sprites of oak on a pleasurable moderate finish.

RM 89 points.

https://www.cellartracker.com/wine.asp?iWine=5165863

https://www.kokomowines.com/store/?view=product&slug=23ch

https://www.kokomowines.com/

https://entouragerestaurant.com/downers-grove/

Gary Farrell RRV Pinot Noir with Baked Brie

Gary Farrell Sonoma Coast Russian River Valley Pinot Noir with Baked Brie

Quiet evening in, watching episodes of the Lincoln Lawyer on Netflix, Linda prepared some Baked Brie Cheese with croissant dough crust filled with berry compote and topped with baked apples. 

For pairing and casual sipping I pulled from the cellar an aged vintage Russian River Valley Pinot Noir. 

Gary Farrell Russian River Valley Pinot Noir 2015

We visited the picturesque and stylish Gary Farrell Estate Winery and Hospitality Center that lies west of Healdsburg, (CA), perched on a hilltop overlooking the Russian River Valley during our Napa / Sonoma Wine Experience in 2017. The inviting indoor space offers stunning views of the valley with floor to ceiling windows, and there’s an expansive terrace so guests can enjoy the wines alfresco. The walls are adorned with a collection of colorful artwork. They were so hospitable and inviting, we’ve enjoyed their wines ever since. 

Gary Farrell "Russian River Selection" Russian River Valley Pinot Noir 2015

Winemakers’ Notes - “Finesse and elegance are hallmarks of this delightful appellation blend. Vibrant notes of wild strawberries, raspberry preserves, and pomegranate fill the glass. Delicate aromas of rose petals and violets intertwine with a backdrop of cinnamon, grated nutmeg, pink peppercorn, and dried cloves. Medium bright upon entry, flavors of cherry cola and Ceylon black tea coat the palate and are balanced with traces of vanilla and blonde toast.”

This was a nice pairing with the baked Brie and baked apples.

This Russian River Selection label is a blend of several vineyard sources throughout the Russian River Valley, including Hallberg and Galante in the cooler Green Valley AVA, the top rated Rochioli as well as Toboni, Floodgate, Martaella, Hop Kiln, Nonella and Pratt-Lakeview.

Blended from some of the region’s top vineyards, introduces a range of terroir and flavors, taking advantage of varied climates and unique site characteristics. The Hop Kiln, Rochioli and Bacigalupi vineyards are located in the Middle Reach subdivision, where close proximity to the river awards foggy mornings, warm and sunny days, and cool nights – the perfect balance that characterizes the Russian River Valley. 

The Toboni and Nonella vineyards are located in the Santa Rosa Plain, a distinctly cooler and foggier sub-region, and the Hallberg and Dutton sites within the Green Valley sub-appellation exhibit even more extreme and cooler conditions. A beautiful expression of the varietal and of the appellation’s unique terroir, this Pinot Noir blend captures the richness, purity and elegance that are Gary Farrell Winery’s trademarks.

The 2015 Pinot Noir crop was modest in size but the quality was exceptional across the board. A mild winter, with sunny, spring-like weather beginning in February, led to early bud break, followed by an early, yet extended bloom. Cooler weather in the spring contributed to variable crop size and the production of petite Pinot Noir clusters.

Warm, dry weather in the summer provided optimal conditions for flavor, tannin and color development. The small clusters, berries and stems provided nearly impeccable material for creating great wines with tremendous natural acidity and abundant aromatics. High temperatures in August and early September accelerated maturity and precipitated the intense, compacted picking season. 

The wine was racked into 40% new French oak barrels (light and medium toast François Frères, Ana Selection, Remond and Tonnellerie O) for 10 months of barrel aging on primary lees.

Winemaker Tasting Notes - “This beautiful Pinot Noir displays the qualities of an exceptional, yet small vintage, expressing purity of place, boasting aromas of ripe Bing cherry, juicy raspberry and tangerine zest, with hints of underbrush and dried herbs from the whole-cluster inclusion. Flavors of wild berry, rosemary, black tea and rose petal unfold on the palate, followed by hints of cedar box that accentuate the rich fruit flavors. The fine-grained, slightly firm tannins develop into a soft, velvety finish, complemented by mouthwatering, vibrant acidity.

It got 94 points from Wine Enthusiast and 92 points from Wilfred Wong of Wine.com and 91 points by Jeb Dunnuck.

At eleven years of age, this may be perhaps at the end of its prime drinking profile - still tasting nicely but not likely to improve with further aging. The fruits might be slightly subdued from last tasting this release several years ago - reduced my earlier rating by a point from 92 to 91. 

Ruby colored, medium bodied, smooth, nicely balanced, polished, dusty rose with fruits of black berry, black cherries, raspberries, smoky, earthy, black tea and floral notes with crisp acidity, youthful tannins and oak. 

RM 91 points.

https://go.cellartracker.com/wine/2609748

https://www.garyfarrellwinery.com/

Kokomo Chardonnay at Entourage DG

Kokomo Chardonnay at Entourage DG

Saturday night out, we returned to Entourage DG (Downers Grove) with friends/neighbors Richard and Edessa. 

Downtown Downers Grove was bustling and Entourage was hopping, lively and highly energized, full to capacity, as one would expect on a weekend night. 

We were able to promptly secure a table based on agreeing to be finished at the allotted time, to allow them to honor their commitment to a pre-arranged party in the rear dining room, which we happily obliged. 

We were served by Jim who showed amazing articulation of the menu selections and special’s offerings. A journeyman with roots in the western suburbs, it was fun reminiscing about growing up in earlier days in downtown Downers Grove and Elmhurst. 

We were joined by host/owner/proprietor Anthony Vai, fun catching up on happenings and successes at Entourage Restaurant Group, on family and common acquaintances, and ruminating on some Chicago architecture and history based on the fabulous screenshots on the wall video board. 

We also got to hear and gain insights on some of the culinary science in formulating and preparing and updating some of our favorite dining options, notably the Chilean Seabass, Truffle Risotto and the newly crafted sauce, and the Lobster Shrimp Rigatoni, and the signature Waygu Beef meatloaf creation which I blogged about from our visit last week -Fontanafredda Barolo with Meatloaf at Entourage DG.

GM Catherine was on duty and checked in and we got to catch up with her as well. 

Not surprisingly, I ordered what has become one of my absolute favorites, the Signature Miso Marinated Chilean Seabass with Broccolini, Charred Peppers, Shiitake Mushrooms and Black Truffle Risotto, Yuzu and the new offering approach, Lemon Butter Sauce. 

I wrote last month in Spectacular dining experience at Entourage Restaurant Downers Grove, that this was extraordinary, delicious in all respects, the fish artfully prepared and served hot, and the Black Truffle Risoto was spectacular. I love it all, the harmony and synthesis of the many artfully crafted robust flavors. Edessa also ordered it and was equally impressed and pleased. 

Linda and Richard both tried and raved about the Lobster and Shrimp Rigatoni with Tomato, Spinach, Charred Jalapeño and  Lemon in White Wine Parmesan Cream Sauce with Roasted Garlic Toast. 

Both were pleasantly surprised to discover the lobster medallion tail topping the dish, understated in the menu description, a nice surprise in preparation and presentation! 

Anthony was surprised I didn’t bring BYOB from our extensive cellar, but I had reviewed on-line the limited but carefully selected wine list, and planned to  try a new label. 

Kokomo “Peter’s Vineyard” Russian River Valley, Sonoma Coast California Chardonnay 2022

Family owned and operated Kokomo Winery was started by Owner and Winemaker Erik Miller in 2004, a fellow Hoosier who named it after his hometown of Kokomo, Indiana, which is near Linda’s hometown and family farm in North Central Carroll County, Indiana. (Funny, they showcase their “Boilermaker” collection of wines, honoring the Purdue Boilermakers’, mascot of the Big Ten University not far from Linda’s family homestead, arch rival to our beloved Indiana University “Hoosiers”, but the one she grew up supporting.) 

The Winery sits on the East side of Dry Creek Valley, twenty miles north of Santa Rosa, off the main route 101, midway between the towns of Healdsburg and Geyserville. The winery and tasting room is located at Timber Crest Farms, sitting amid 120 acres of vineyards, overlooking the valley.

Kokomo produces over a dozen different varietal wines and several single vineyard designated labels which are farmed by his partner in the winery, grower Randy Peters. Kokomo Wines strive to showcase the terroir of the their vineyard sources in the three distinctive appellations of Sonoma County - Russian River, Dry Creek and Alexander Valleys. They also offer some wines sourced from the Sonoma Valley Moon Mountain District. 

This Peter’s Vineyard Designated label is 100% Chardonnay sourced from a site in the Russian River Valley, west Sebastopol, next to Luther Burbank's Farm where the soil is rich with Goldridge sandy loam. There the vines are exposed to consistent coastal fog, which calls for extended hang time and more development for the fruit. 

I was a bit hesitant to order this bottle, especially to be paired with such a magnificent dinner, since our awareness of Kokomo is more modest entry level wines, less discriminating than the premium and ultra-premium labels we tend to enjoy. 

We see their entry level labels widely distributed but have never had any of their more premium labels. Note they show two dozen different offerings on their website. Never-the-less I gave it a shot and found it to be an over-achiever to my perception of the brand, meeting our hopeful expectations for suitably pairing with our dinner. 

Winemaker notes for this release: “Reminiscent of a classic white Burgundy but with a California twist, this Chardonnay displays vibrant minerality accompanied by the mouth-watering natural acidity typically found in Peters Vineyard. Stirring the lees (Sur Lie) was performed to this lot consistently once per week through malolactic fermentation. We feel like this gives the wine body, texture and depth while maintaining its graceful acidity and restraint. This Chardonnay is elegant enough to pair with delicate foods and delicious enough to drink by itself after a long day.”

This was aged 11 months in 100% French Oak, 30% New.

Straw colored, light to medium bodied, tangy crisp acidity highlights the subtle pear, spice and peach tones accented by light sprites of oak on a pleasurable moderate finish. 

RM 89 points.  

https://www.cellartracker.com/wine.asp?iWine=4767432

https://www.kokomowines.com/

https://entouragerestaurant.com/downers-grove/

Lewis Chardonnay BYOB at Henderson Beachwalk Cafe

Lewis Chardonnay BYOB at Henderson Beachwalk Cafe

Vacationing with Sister and Brother in-laws, Pat and Rodger at The Cove, our vacation rental in Destin (FL), we took them to one of our favorite notable dining spots in the Destin area. 

On our last weekend night together, we dined at scenic Beach Walk Café, Henderson Park Inn, Destin, with its picturesque views of the Gulf Coast beach and off-shore horizon, and the towers of Destin across Henderson State Beach Park in the distance, arguably one of the best views along the Emerald Coast.

I wrote about Henderson Beachwalk Cafe Dinner with a view in this blogpost during our visit there last fall, excerpted below. 

While we love the atmosphere, ambiance and menu selections, their wine list is limited, especially for pairing with coastal seafood. So, tonight we brought from our home cellar BYOB our own Lewis Cellars label, their limited release special Sonoma County Chardonnay. 

We had with the starter course beet salad with arugula, goat cheese and mandarin orange slices, and Wedge Salad, big enough to share for two. Last time we dined here, we had the Seared Blue Crab Cakes with Mixed Greens and Jalapeño Horseradish Aioli, which was delicious. Tonight, the girls both ordered it for their entrees. 

For dinner I ordered from the menu fresh seafood local catches their signature dish, Grouper Vince with Pecan Crusted, Crispy Potato Cake, Haricot Verts, Honey Worcestershire Sauce.

After dinner, we enjoyed the Key Lime Pie and the Chocolate Cake with Ice Cream for dessert. 

With the dinner course, we enjoyed from our home cellar, BYOB, one of our favorite full flavored Chardonnays, and ideal pairing with the seafood selections.

Lewis Cellars Napa Valley Chardonnay 2018

We write often in these pages how we have fun with the alphabet labels, “V” from various producers for Vivianna, and the “L” labels from Lewis Cellars, and others, for Linda, Lucy (grand-daughter, and in this case her namesake Great Grandmother Lucy), grand-daughters Lavender and Lilac. 

We also pay respects to our Indiana heritage and the legacy of Lewis Cellars’ founder/producer Randy Lewis, former Indianapolis 500 racer. 

So it was fitting that we brought this label, for the sisters’, Linda and Pat’s Mom, Lucy, and our combined Indiana, Hoosier heritage, and with Pat and Rodger hailing from Indianapolis. 

In an earlier blogpost on this label, we wrote about our visit to Lewis Cellars Napa Chateau and our private Tasting back in 2017.

We have an extensive cellar collection of Lewis Cellars’ wines including this Chardonnay label, their Cabernet Sauvignons, Mason’s Blend, Ethan’s Syrah and one of our signature favorite wines since it happens to be the namesake of our son and the Lewis’ first grandson, Alec’s Blend.

We’ll likely scale back our collecting Lewis wines since the family has sold the business and brand to a major consolidated producer. In 2021 Lewis Cellars was acquired by Justin Vineyards & Winery of Paso Robles and its owner, the Wonderful Company.
As a $5bn privately-held group founded by Stewart and Lynda Resnick, the Wonderful Company also owns Landmark Vineyards in Sonoma County and JNSQ rosé wine, as well as the Fiji Water and Pom Wonderful brands.

Since this blog is also partially about branding and strategy, I’d be remiss to not mention the self-inflicted branding fiasco Fiji brought on themselves a few years back - memorialized in these posts - enough said…

https://money.cnn.com/galleries/2007/biz2/0701/gallery.101dumbest_2007/20.html
https://www.cleveland19.com/story/34514441/is-bottled-water-better-than-clevelands-tap-water-not-really/
https://www.governing.com/archive/gov-cities-tout-municipal-tap-water-as-better-than-bottled.html

Lewis Cellars makes around 9,000 cases of wine per year and is known for high-end wines made from Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc and Chardonnay.

Justin Vineyards said Lewis Cellars will continue to be led and run by the existing team, including Randy Lewis and his stepson, Dennis Bell.

The strategy is to leverage the larger group’s marketing, strategy and sales teams to reach new audiences, such as via wine clubs or restaurants.

Tonight, this Lewis Cellars Chardonnay was a perfect pairing with the dinner, showing incredibly well, perhaps the best tasting of this label ever. Perhaps it was the ideal pairing that accentuated the delight of both the food and the wine. 

 

We brought this bottle to Florida from our home cellar and had been holding it for quite a while waiting for the right occasion and the right pairing. 

This was the third bottle of this label from our collection that we have consumed and this was the best showing of this wine to date. 

This 2018 release of Lewis Chardonnay was awarded 93 points by Wine Spectator and 92 points by Connoisseurs' Guide and Wilford Wong of Wine.com

Winemaker Notes - Like a silk robe or satin sheets the 2018 Napa Chardonnay seduces with thrilling texture. Creamy pear, crème brulee, white nectarine and gardenia blossom sprinkled with vanilla spice, it is simply delicious and irresistible. Finely structured yet opulent to the core, it is graced with a long, luscious finish.

Golden colored, medium bodied, full, round and structured, with rich brilliant flavors of ripe pear and apple fruits with butterscotch and creamy toasty notes on the tangy acidic lingering finish. 

RM 93 points.

https://www.cellartracker.com/wine.asp?iWine=3390102 

https://www.lewiscellars.com/

To close out the dinner, we shared the Key Lime Pie and the Chocolate Tort Cake with berries and ice cream. We’ve wished for a Latte’ or Cafe Au Lait accompaniment but it isn’t an option. 

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

Christmas family dinner features La Sirena Chardonnay, lobster and pasta

Christmas family dinner features La Sirena Chardonnay, lobster and pasta 

Continuing our tour of the kid’s homes on Christmas Day, following our Christmas revelry ultra-premium wine flight at son Ryan’s, we proceeded to son Alec and Vivianna’s and ended staying for early dinner. Alec prepared his hearty Rigatoni with Lobster medallions and Vodka Cream Sauce. 

With dinner, Alec pulled from his cellar this limited production/release premium Russian River Valley, Sonoma County Chardonnay from a legendary producer. 

La Sirena Russian River Valley Sonoma County Chardonnay 2021

We’ve had several La Sirena wines over the yesrs, but never a white. Alec acquired this at auction. La Sirena is the personal brand and label of legendary winemaker Heidi Peterson Barrett, one of the world’s most renowned and respected winemakers. 

Since the 1980s, she has created some of the Napa Valley’s most famous wines, including Screaming Eagle, Dalla Valle, Grace Family, Paradigm, and many others. She started her own brand, La Sirena, in 1994, and began her collaboration brand, Barrett & Barrett, with her husband, Bo Barrett of Chateau Montelena, in 2008.

For some great wine focused entertainment, and to learn about more about the legendary Judgement of Paris, and about Bo Barrett and Chateau Montelena, watch the movie “Bottle Shock” (Trailer),  (“Bottle Shock” You Tube Stream)! 

From her winesite, we learn, “Heidi got her start at a young age. Her father, Dick Peterson, is a scientist-winemaker, and her mother, Diane, an artist. She gravitated toward both fields, and found that the world of wine was an ideal place for her to explore and combine these passions. Growing up, she worked in numerous vineyards and wineries alongside her dad, and decided to pursue it as a career. She attended UC Davis for fermentation science and went on to several internships and positions in the industry. Her career took off in the late 80s when she began working for Dalla Valle as an “independent winemaker”’
.
She began to develop a tiny project called Screaming Eagle shortly afterwards, and from there, things escalated quickly. With 5 perfect 100-point scores for her wines in the span of just a few years, Heidi skyrocketed to international fame, setting a world record for the highest price ever paid for a single bottle of wine ($500,000 for a 6L of 1992 Screaming Eagle at the Napa Valley Wine Auction in 2000).

Today, Heidi maintains a stable of ultra-premium client wineries, including Amuse Bouche, Au Sommet, Fantesca, and Mars Estate, as well as her own brands La Sirena, Barrett & Barrett, and Aviatrix. She and Bo live among their vineyards in Calistoga. In her free time, she enjoys scuba diving, skiing, flying her helicopter, making art, and gardening.

She named her brand and label La Sirena, which means “the Mermaid” in Spanish and Italian. She chose it because she’s a loves the ocean and scuba diving and wanted a winery name that was fun & magical (like wine). The first vintage of La Sirena was 1994, with the first Cabernet Sauvignon made in 1996. The current portfolio consists of Cabernet Sauvignon, Moscato Azul (dry Muscat Canelli), Rosato (rosé of Primitivo), Chardonnay, Malbec, Barrett Vineyard Syrah, and red blends, Studio Series and Pirate TreasuRed. Production is always small, focusing on fine wines of purity and excellence.

This wine is sourced from the original 1969 planting of the Rued clone of Chardonnay, known for its somewhat tropical aromatics (some even refer to it as the Muscat clone of Chardonnay), and blended with fruit from the Bacigalupi Paris Block, one of the sources for the Chateau Montelena 1973 Chardonnay that won the Paris Tasting. 225 cases produced

Duane Hoff, proprietor of Fantesca told us when they hired Heidi as consulting winemaker, their Chardonnay was the first one she had ever crafted. Of this label, Heidi says, “I have made Chardonnay a number of times for my clients over the years, but I was not compelled to make my own until a special vineyard source became available in 2016 - the Rued family original vineyard planted in 1969. The offer was intriguing, so I went to have a look, and was immediately taken with the magnificent old vines and their large gnarled trunks & arms. For the first time this vintage, I also blended in some Chardonnay from the famous Bacigalupi Paris Block, one of the sources for the 1973 Chateau Montelena Chardonnay that won the Paris Tasting.”

Hence, this is 100% Chardonnay,  60% of this Chardonnay comes from Valdez Vineyard and 40% from Bacigalupi Paris Block. It was aged in French oak barrels 10% new for 10 months. Production was 225 cases.

Winemaker notes - “Brilliant light golden straw in color with gorgeous fruit aromas of crisp pear, pineapple, delicate melon, a whiff of green apple and citrus, with nice minerality and complementary notes of caramel, beeswax, and a kiss of vanilla. A very light touch of of toasty French oak enhances the aromatics and fruit flavors across the palate. The mouthfeel, texture and flavor profile is just delicious, with nicely balanced acidity and richness that lingers in an extraordinary finish.”

Golden straw colored, medium bodied, full, round textured vibrant peach, lemon and pineapple fruit tones with a rich crème brulee’ layer with a crisp silky smooth lingering finish. 

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=4915068

https://www.lasirenawine.com/

https://twitter.com/LaSirenaWinery

Gulf view dining at Camille’s Crystal Beach

Gulf view dining at Camille’s Crystal Beach Restaurant

Vacationing at The Cove, our vacation home getaway in Destin (FL), we love it that we’re walking distance to nearly a dozen restaurants. Tonight we walked down the beach boulevard to Camille’s Crysal Beach Restaurant for Gulf front sunset dining. We timed our dinner and walk to enjoy the sunset enroute to the restaurant which opened shortly thereafter. 

Camille’s at Crystal Beach is located on the Scenic 98 beachfront highway at Crystal Beach, down the street from our community/enclave. Camille’s is upstairs above Camille’s Cafe located on the ground level, a popular trendy gathering place that offers coffee, breakfast, lunch and cocktails and features popular live music on the sidewalk opposite the beach walk. 

Founded in 2003 by Charles Morgan, Camille’s at Crystal Beach was named after Morgan’s grandmother and mother, referred to as Big Camille and Little Camille, respectively, two women who made a great impact on him. 

Camille’s is a sister restaurant to Harbor Docks Seafood Market that sources the freshest possible Gulf seafood that is caught in local waters by local fisherman and unloaded right on the dock, to a dozen local restaurants, ensuring a ‘Gulf to Table’ experience. The Catch of the Day is served blackened, grilled or fried. 

Besides the local fresh catch, they’re known for their sushi prepared by Executive Sushi Chef Yoshie Eddings who is well known internationally as having catered to an A-list celebrity clientele. Eddings trains all of the sushi staff at Camille’s and at the sister restaurant locations, maintaining the highest quality and standards possible to ensure that each bite will be the freshest and most delectable possible. 

We dined on the small outside veranda that overlooks the beach rode and Gulf beach opposite, at sunset for a colorful dusk sky. 

As a starter we shared the house salad which we delicious - mixed greens, grape tomatoes, figs, roasted pecans, bacon, goat cheese, house croutons, creamy vinaigrette.

Tonight, the daily fresh catch was Grouper or Red Snapper. We ordered for our main course from the menu the regular feature, Macadamia Nut Encrusted Snapper with blood orange cream, butternut squash medley, bacon & toasted coconut risotto. It was delicious. 

Additionally, we ordered the Jumbo Lump Crabcakes which were a bit disappointing seeming less than fresh or slightly fishy.

With dinner we ordered to two WBTG - Wines By The Glass, from the modest and limited wine list two glasses, a Chardonnay and a Sauvignon Blanc. 

Raeburn Russian River Valley Chardonnay 2021 

Raeburn Winery hails from the Russian River Valley in west Sonoma County. Its name originates from Olde English meaning the stream where one drinks - apropos for a wine crafted in this unique watershed which provides habitat for grapes and creatures alike. “A fitting nod to those who prefer to slow down to observe, appreciate and flourish in nature’s surroundings,” says Derek Benham, owner. 

Raeburn Wines are the handiwork of owner/winemaker Derek Benham, inspired by his mother, Phyllis Benham, who preached to “appreciate nature’s gifts, but ‘to leave well enough alone’”. Benham takes that approach when making wine, a task made easier because he selects grapes from Sonoma County’s finest vineyards and carefully crafts wines. “Rather than engineer, we guide the grapes toward the best version of themselves.”

This cool, marine-influenced region is perfectly suited to exceptionally flavored Chardonnay. Fresh layers of green apple, and pear are accented by a creamy richness due to sur lie aging. A glass of Raeburn Chardonnay is the start to a beautiful friendship. - Derek Benham, Owner.. 

Raeburn produce Sonoma County AVA wines but source grapes not only from the Russian River Valley, but also Monterey, Sonoma County, Alexander Valley, Sonoma Carneros, Dry Creek Valley and small amounts from Lodi and San Benito County.

This Raeburn Russian River Valley Chardonnay was crafted from our winemaker’s favorite vineyard lots in the Russian River Valley and aged for 11 months in a combination of French, American and Hungarian oak barrels; the result is a supremely structured and flavorful wine that offers an elevated expression of Raeburn Russian River Valley Chardonnay.

Winemaker notes - “Raeburn Rassian River Valley Chardonnay is a nod to classic California Chardonnay—elegant and expressive with bright fruit character, creaminess and toasty vanilla.”

It was rate 89 points by Wine Spectator. 175,000 cases were made

Golden straw colored, light medium bodied, peach and citrus flavors with notes of mango and vanilla on a tangy finish. 

RM 88 points. 

https://raeburnwinery.com/

Black Cottage New Zealand Sauvignon Blanc 2022

Black Cottage estate and vineyards are situated along the Marlborough’s Ōpaoa River, owned by founder Dave Clouston and crafted by Winemaker Sanna Stander. They produce sustainable New Zealand wines sourced from select parcels from Marlborough, Central Otago and Hawke’s Bay. Their portfolio offers moderately priced Chardonnay, Sauvignon Blanc, Pinot Gris whites, Pinot Noir, Syrah and Merlot reds, and a Rose’.

This Sauvignon Blanc is sourced from the New Zealand Wairau & Awatere valleys.

Producer’s notes - “This year’s vintage is one of the finest in the last ten years. A cool summer allowed the grapes to ripen gently and evenly and show concentrated and distinctive flavours, The nature of this season allowed for optimal picking decisions. Our Sauvignon Blanc is vibrant and expressive in character, with refreshing acidity and a refined structure on the palate. We achieve maximum fruit purity and varietal character through cool fermentation in stainless steel tanks, aged on lees for 2 months to add texture and complexity.’

Producer’s Tasting notes: “Pale straw in colour, this sauvignon blanc has a complex nose of paw paw, passionfruit, pineapple and a touch of cut grass and crushed herbs. The juicy palate is packed full of tropical fruits and lime zest with a hint of sweet pea and crunchy red capsicum. Good balance and refreshing acidity complete this expressive wine.”

Light straw colored, light bodied, crisp acidity highlights zesty citrus and stone fruits.

RM 87 points. 

 
https://www.blackcottagewines.co.nz/

https://www.camillesatcrystalbeach.com/

Fine dining at 360 Grille Florence Alabama

Fine dining at 360 Grille Florence, Alabama 

We traveled to Florence, Alabama to tour the Rosenbaum House, designed by iconic American architect, Frank Lloyd Wright, a Usonian style house, the only Wright building in Alabama, considered "the purest example of the Usonian” concept.  

(Read more about my work as a Docent/Interpreter and Researcher for the Frank Lloyd Wright Trust on my Wright-site at http://www.mcnees.org/flw/).

We arrived the night before and dined at 360 Grille at the Marriott Shoals Hotel, Spa and Conference Center. 

360 Grille is a circular revolving restaurant atop a 300 foot 27 story tower overlooking the lock and dam on the scenic Tennessee River, the entire community of Florence, (Alabama), and the town of Muscle Shoals across the river, as it revolves slowly. It is Alabama's only revolving restaurant. It offers a unique and distinctive fine dining experience with ‘American chef’s creations’ and a Wine Spectator award winning wine list. 

In the end, while a technological and engineering marvel, with a 360 degree vista of the region, aside the river view, there is no skyline or cityscape to offer any sense of view - it might as well be in the middle of a forest as most of the scene is treetops in almost all directions other than the river. Of course, we are immensely spoiled being accustomed to one of the most spectacular cityscapes and skylines on the planet in Chicago! Alas, many Chicago restaurants offer memorable, world class views - too many to mention here.

As is customary, I spent much time researching and planning all the details of our trip and travel including evaluating dining options based on site and location, and primarily food and wine offerings based on published menu’s and wine lists ahead of time, as part of selecting a dining venue in the region.

360 Grille published their menu and wine list on-line which offers the chance to plan such an event. The menu was essentially up to date and accurately reflected what was on offer. The wine list however, was a bit chaotic with multiple listings for several wines including several conflicting or duplicate labels, and the typical challenge of out of date vintages and prices. 

The (historical) Wine Spectator Award Winning winelist, published on-line, shows about 75 Red Wines, 45 White Wines and Seven dessert or after dinner wines. As shown, they are arranged in a very haphazard confusing manner, and priced ranging from $30 to $375, with price points ranging from slightly over one times retail to five times retail prices. 

As I expected, the actual wines on offer bore only slight resemblance to what was published on-line. Interestingly, case in point is a wine we know extremely well, having visited the Chateau and estate in France, and holding a not-insignificant collection of the producer’s labels in our home cellar. 

Looking to support one of our favorite producers, ordering a wine we know well, we had hoped to possibly order Château Vieux Télégraphe, Châteauneuf Du Pape. I was prepared to be disappointed, though, when they also published on-line Château Vieux Télégraphe ‘Télégramme’, Châteauneuf Du Pape. Télégramme is the ‘second’ label and wine from this producer, which sells for half the price of the grand vin, but both were posted at the same price.

Ironically, this was a replay of a similar situation we encountered last year where the wine on offer was the grand vin, while the wine served was the second label. In this case, the actual wine list corrected the duplication error, offering only the second label, however at an even higher price point than the grand vin published on-line. I wrote about this similar experience in this blogpost in these pages - The James Geneva features wine friendly menu and fine wines.

The result, tonight, was a wine sold at five times the retail price, versus two times the retail price as advertised! 

There were several other errors and anomalies between the published list and actual current list in the restaurant. I wasn’t surprised and expected as much having seen this many times before, but not to this level of breadth, depth and magnitude. 

Being from Chicago, we’re used to sophisticated, upscale fine dining experiences, which we perhaps take for granted. The disparities become apparent when you visit arguably the top establishment in a small remote third tier town like Florence. The folks at 360 Grille exuded an abundance of warm friendly southern hospitality, and the venue a spectacular site experience, still, the vibe was as much akin a diner or coffee shop as it was an upscale elegant restaurant.     

For our dinner, we ordered as a starter the Baked Brie, and for entrees, I ordered the filet of beef while Linda selected the fresh seafood special selection, grilled Wahu. 

Diners were treated to an Amouse Buche of crabmeat on a small bread crust. 

For a starter, Linda ordered the Oven Baked Brie with Toasted Pecans and Apricot Jam. This is a dish we know well from several restaurant experiences, and which she personally prepares often, based on some of our favorite preparations and presentations. I wrote about her baked Brie, and some of the inspirations for it in this blogpost -  Baked Brie Tranche Slice of Pape Blanc Columbia Valley White Blend. Tonight’s presentation while imaginative and nicely done was a bit uninspiring with a somewhat simple preparation of cheese with the fruit topping. They might take note from this blogpost. 

I ordered the filet of beef, which came with my choice of two sides, spinach and truffle mashed potatoes. This offering is priced at $34 for lunch, and $52 for dinner. 

The second infraction, or disappointment of the evening, involved preparation of my filet of beef. Regular readers of these pages know I often order filet of beef with a ‘Pittsburg’ style preparation. Fully expecting the waitstaff to not know to what I was referring, I didn’t mention Pittsburg, but rather, described how I wished my steak to be prepared. I stated, slowly and distinctly, “hot pink center, and if possible, and if it doesn’t present any trouble, light charring, so long as it doesn’t result in over-cooking the beef.”  

When my entree arrived, the presentation was nice and well laid out, but it tasted smoked with a strong smoky flavor, (that unfortunately I hate to say, resembled a sense of lighter fluid). Linda, a competent and experienced cook, attributed it to ‘liquid smoke’, a cooking aide, which apparently was applied in the quest to provide the essence of charring. Needless to say, charring and smoking are very different methods of preparation, with very different taste effects and outcomes. 

In the end, Linda loved her seafood chef’s special entree which had an ample portions such that we traded mid-meal and I was able to enjoy the remains of her entree, and she found my filet less off-putting than I did. 

I was prepared and expecting to take the high road, be polite and restrained, yet mention the winelist, and perhaps also the condition of my steak preparation, to anyone in the restaurant that might be interested in feedback and willing to listen. Alas, the assistant manager happened to come by the table and asked about our dining experience, so, I offered to provide some candid and unvarnished feedback. He was a slight bit overwhelmed in the breadth and depth of my research, and expectations relative to the outcomes. In the end, he took it exceedingly well, sincerely and genuinely interested in our candid feedback and evaluation of their standards of offering and service. 

The bright spot of the evening was the Chef's Fresh Seafood Special, Grilled Wahu, served with Creamy Polenta, Spiced Pear Chutney, Frisee, Citrus Vinaigrette and Crispy Beet. This was wonderful, and delicious, although perhaps slightly overcooked so as to be a bit dry. 

With her entree we ordered a Chardonnay B-T-G, by the glass, from the available options. 

With my entree I ordered one of the reds that was available at a slightly more reasonable value - two and a half times the retail price, which I consider a bit high (especially for a place like Florence, Alabama), but acceptable and somewhat ‘customary’ for upscale fine dining establishments. 

Gary Farrell Sonoma Russian River Valley Pinot Noir 2021

I selected this as a cross-over wine, one that could go with both Linda’s grilled seafood and my steak dinner. 

Like the Vieux Telegraphe above, we know this producer well and had visited the Gary Farrell estate and winery in the Russian River Valley in Sonoma County, during or Napa / Sonoma Wine Experience in 2017.  I wrote about this producer and our visit there in this earlier blogpost.

Farrell produces and is most noted for a wide portfolio of single vineyard designated Pinot Noirs and Chardonnays from Sonoma County and the Russian River Valley. 

This is their standard bottling blended from numerous vineyard sources. 

This Russian River Selection bottling is a classic Russian River Valley profile, sourced and blended from several of the region’s top vineyards, taking advantage of varied climates and unique site characteristics. 

From the Producer - Tasting Notes - “This gorgeous Pinot Noir opens with seductive aromas of cherry liquor, sweet tobacco, fresh fennel, rose petal and boysenberry preserves. The broad, youthful, tangy, yet complex palate offers juicy flavors of blood orange, sour cherry jam, tamarind, raspberry jerk sauce, with a hint of savory green plantains. The firm tannins and tangy acidity create a full-bodied texture, lending to the incredibly long, spicy finish.” 

Vineyard Notes - “Our Russian River Selection bottlings are quintessential Russian River Valley wines blended from some of the region’s top vineyards, taking advantage of varied climates and unique site characteristics. The Rochioli and Bacigalupi vineyards are located in the Middle Reach subdivision, where close proximity to the river awards foggy mornings, warm and sunny days, and cool nights – the perfect balance that characterizes the Russian River Valley. The Martaella vineyard is located in the Santa Rosa Plain, a distinctly cooler and foggier sub-region, while the Hallberg and McDonald Mountain Vineyards, located within the Green Valley and Sebastopol Hills neighborhoods, exhibits even more extreme cool climate conditions. A beautiful expression of the varietal and of the appellation’s unique terroir, this Pinot Noir blend captures the richness, purity and elegance that are Gary Farrell Winery’s trademarks.”

This was rated 93 points by Wine Enthusiast and 91 points by Jeb Dunnuck. 

Ruby colored medium bodied, dusty rose floral perfume tones with black cherry fruits with notes of what Jeb Dunnuck calls ‘cherry cola’, and the winemaker cites ‘savory, sweet tobacco’ with tangy, nicely balanced acidity and fine grained tannins on a lingering finish. 

RM 90 points.    

https://www.cellartracker.com/w?2609748

https://www.marriott.com/en-us/hotels/mslmc-marriott-shoals-hotel-and-spa/overview/

https://www.360grille.net/our-menus