Château La Couspaude St Emilion Grand Cru Classé with Hemingway's Oak Park French Fare

Château La Couspaude St Emilion Grand Cru Classé with Hemingway's Oak Park French Fare

For a dinner outing with friends Bob & Gloria we introduced them to Hemingway's Bistro in Oak Park for French influenced fare. I took along a CDP and a Bordeaux from which to choose to accompany my entree selection.

Bob and Linda chose the Halibut special with a roasted red pepper sauce while Gloria chose the Sea Scallops, all served on a bed a risotto, so we selected a Sancerre Domaine Villaudiere from the wine-list for them.

I chose the New York strip au Poivre with cream spinach and pomme au gratin and had them open my Château La Couspaude St Emilion Grand Cru Classé which I brought BYOB.

For starters, we had the Butternut Squash Bisque, French Onion soup, and I enjoyed the Trio Beet Salad and the superb Foie Gras du jour with raspberry coulee which was a perfect pairing with the La Couspaude.

Hemingway's atmosphere is very cordial and relaxing, the service attentive and professional making for an enjoyable dining experience. Its has the elegance of causal fine dining, is easy to access, just off the Ike midway between the city and the western suburbs, and lacks the crowds, bustle, noise and hassles of parking. And being close to the Frank Lloyd Wright 'district' allows for some historic architectural sight-seeing enroute or afterwards.

Domaine de la Villaudière Sancerre 2011

Straw colored, light bodied, bright, crisp, clean with high acidity, aromas and flavors of green apples predominate with tones of wet limestone, chalk and minerality and hint of citrus.

RM 87 points.

http://www.sancerre-lavillaudiere.com/

https://www.cellartracker.com/wine.asp?iWine=1346511 








Château La Couspaude St Emilion Grand Cru Classé 2005

This is the flagship wine of the Aubert Family portfolio who have been producers in the St. Emilion appellation for almost two centuries. The family operation consists of three Aubert brothers, Alain, Daniel and Jean-Claude, along with their children, Vanessa, Heloïse and Yohann. The family operates several estates spread along the Right Bank in Bordeaux from St. Emilion all the way up to Cotes de Castillon.

The Chateau La Couspaude 7 hectare (14 acre) property with its unique terroir sitting on the limestone plateau on the outskirts of the village of Saint-Emilion is planted in 75% Merlot, 20% Cabernet Franc and 5% Cabernet Sauvignon vines. The vineyard has been in place for close to 300 years! Today, the vines are planted to a density of 6,500 vines per hectare with the average age of the vines is about thirty years.

They family has worked to upgrade the property over the last several decades and Chateau La Couspaude was promoted to Grand Cru Classé distinction in the new classification of wines of Saint-Emilion in 1996.

Traditionally, the wines tended to show much new oak in the style their Bordeaux wine. Starting with 2006, the Aubert’s reduced the amount of new oak, changed the type of oak and further reduced the amount of oak in the 2011 vintage which allows the wine of La Couspaude to express more complexities. Malolactic fermentation takes place in new 100% new, French oak barrels. the wine is aged in 100% new, French oak barrels for between 18 and 20 months.

Today, Chateau La Couspaude is known for fleshy, flashy, low acid, sensuous, but oaky, early drinking style of St. Emilion wine. Production of Chateau La Couspaude ranges from 2,000 to 2,500 cases at the St. Emilion estate per vintage. They also produce a second wine, Junior de la Couspaude.

The  Château La Couspaude St Emilion Grand Cru Classé 2005 exhibits dark inky blackish garnet/purple with medium to full body. The firm, rather tight complex concentrated black berry fruits are over taken by mouthful of tea, tobacco, kirsch, tones of pain grille, smoky creosote and hints of sweet oak/spice notes with lingering big but fine tannins. This was a perfect complement to the grilled New York Steak as well as the foie gras. 

 

RM 89 points.

https://www.cellartracker.com/wine.asp?iWine=235727

http://www.aubert-vignobles.com/lacouspaude.php?specid=1&langid=2#!home-english/c1l8o

http://www.hemmingwaysbistro.com/ 

Clos Fortet Bordeaux for Paris Bistro French Cuisine Dinner

Clos Fortet Bordeaux for Paris Bistro French Cuisine Dinner

After a tumultuous day, we planned to dine out and to check out Paris Bistro in south Naperville. We went to see and support our friend Rosa who works there as a server. When we discovered it allowed BYOB,  we selected this eight year old Bordeaux from the cellar to take to accompany our French cuisine dinner. While they offer half priced bottles of wine on Monday nights, the selection is very limited and that offer does not apply to few the premium labels on the wine list, so we stuck with our BYOB selection.

Paris Bistro is part wine bar, part Boulangerie Patisserie, it promotes itself as a Rotisserie and Creperie. Its open for breakfast and lunch as well as dinner. While this is true, it doesn't do justice to its serious dinner entree beef and seafood offerings. The menu is simple and limited with a seafood and beef entree in addition to its crepe and rotisserie features. The menu is the handiwork of a local artisan chef who is eastern European but develops and serves authentic French cuisine. They offer a simple limited wine list of French labels to compliment each menu selection either by the bottle of by the glass. The selection included a couple of Crus Bourgeois du Médoc equivalent Bordeaux, a Chateauneuf-du-Pape, and a varied selection of other reds and whites - mostly modest wines at frugal prices.

I chose the day's special, a beef shank on the bone served in onions, carrots and mushrooms in a red wine reduction that was delicious, with truffle infused whipped potatoes (shown left). Linda chose the other day's special selection, shrimp and sea scallops served on a bed of polenta. Both were moderate portions served in a stylish thoughtfully prepared presentation, and were tasteful. While prices for most of the menu selections offered good value, our daily special selections were priced at 'upscale' suburban or even 'city' prices (thirty+ dollars).

Prior to dinner, we had a featured plate of cheese, pate and olives in olive oil ($14), served with toast points. Three various cheese, creamy, soft and moderate, were served in this delightful offering which by itself would be a great small plate accompaniment to a couple glasses of wine. It was tempting to not try their by-the-glass selections with the plate but we had our BYOB Bordeaux which turned out to be a perfect complement to this plate as well as our entrees.

After dinner we enjoyed superb creme brulee and chocolate mousse desserts.

Clos Fortet 1er Grand Cru Classe St Emilion Bordeaux 2004

The Clos Fourtet château sits right outside the gates of the medieval city of Saint-Emilion and is one of the oldest, most renowned and frequently visited estates in the area. It is within walking distance from the luxury hotel and restaurant Hostellerie de Plaisance. The property has about fifty acres of vineyards planted with Merlot (72%), Cabernet Franc (22%) and Cabernet Sauvignon (6%).

Clos Fourtet has had several owners over the years and underwent a mini-renaissance under the stewardship of the Lurtons family who bought the property in 1949. The winemaker Pierre Lurton established the property`s reputation as one of the finest on the St. Martin plateau. He left to become winemaker at the esteemed Cheval Blanc and was replaced by Daniel Alard. In 2001, Clos Fourtet was bought by Paris businessman Phillipe Cuvelier who continued to modernize and develop the property. 

Clos Fourtet has had an exceptional run of terrific vintage releases in recent years. Robert Parker, the legendary acclaimed critic loves this wine and has praised their efforts in recent releases. Parker cited their 2003 a breakthrough vintage for this estate and their best ever. He said this 2004 was a worthy successor to the 'brilliant' 2003, however not as powerful. He gave their 2005 vintage a classic 98 points rating, and then he awarded the 2009 a perfect 100, saying 'it was one of the greatest young Bordeaux (he) had ever tasted'.

Tonight this wine was dark purple colored, medium to full bodied. Upon opening it burst with aromas of berry fruits. It was vibrant and bright with a symphony of youthful exuberant black cherry, black berry and blue raspberry fruits, accented by tones of  spice, creme de cassis and licorice, with hints of smoke and mocha, turning to a soft spicy lingering moderately tannin finish.

RM 92 points. RP 91-93 points.

I wish I had more than my few bottles of this to taste over the next decade or so. 

http://www.closfourtet.com/

http://www.parisbistronaperville.com/

Château Haut-Brisson La Réserve 2009

Château Haut-Brisson La Réserve St Emilion Grand Cru 2009 BYOB at Anthony David's Hoboken

We selected this Grand Cru St Emilion to take BYOD to trendy Anthony David's Gourmet just a couple blocks from son Alec's place in Hoboken thinking it would go with a variety of dishes including a hearty beefsteak. Succumbing to the peril of buying wine on the road for an occasion as opposed to sourcing from the cellar (due to TSA carry-on bag restrictions), we drank this wine far too young/early. The tight tannins should soften with some aging hopefully rendering this a bit more approachable. 

The marketing appeal of this label might have been enhanced by the oversized hefty bottle packaging but of course it didn't enhance the wine. Medium-full bodied, dark purple in colour, moderately complex but a bit disheveled, (Parker called it 'unevolved'), the black cherry with a hint of tartness predominated over the black berry fruit and the terroir elements of black tea, leather and hint of tobacco on a tight tannin finish. Parker said it will benefit from 5-7 years of cellaring and I would echo that advice. 

RM 90, RP gave this a 92. 

Blend - 85% merlot 10% cabernet sauvignon 5% cabernet franc.

The wine was a wonderful complement to Anthony David's foie gras, but then it was so rich and flavorful with the toast points and black cherries that any wine would've been enhanced. The Haut-Brisson was also a perfect complement to the Anthony David's demi-glaze sauce on my rib-eye steak entree. The highlight of Alec's seared sea scallops was the creamed corn accompaniment. Linda's chose the special red snapper. The chocolate and pistaschio ice creams were wonderful.

https://www.cellartracker.com/wine.asp?iWine=1345833

Half Bottle Mania offers twice the tasting options

Half Bottle Mania offers twice the tasting options

Half Bottle Mania - Twice the tasting options -
Napa Cabs, Shiraz, Bordeaux, IceWine Flight

For a gala tasting with friends TRR and Don K to discuss wine collecting and cellar management planning, and purchasing strategies, I chose half bottles for a more extensive tasting. While the fun of big bottles is evident, its not as widely known or practiced that opening half size bottles offers twice the number of tasting experience options in the same setting.

Opening small format bottles this evening allowed us to taste seven different wines instead of perhaps three had we opened regular or standard size bottles. This allowed a Napa Cabernet tasting as well as a comparison against a similar vintage Bordeaux  and a Australian Shiraz, and a Ice Wine too. It also allowed a comparison of a selection of Napa Valley appellations' terrior and style - Oakville, Mt.Veeder, Howell Mtn, against a blend of those locations, and a Bordeaux blend.

As we most often do, we enjoyed these wines BYOB over dinner at our local neighborhood bistro Angeli's Italian. The big reds were spectacular with their Butternut Squash Gnochi in rich sweet brown sugar and vanilla sauce, and my favorite dish, and off-menu preparation of veal in a rich blue cheese brown sauce on angel hair pasta.

Prior to the red tasting we did an initial tasting at home of artisan cheeses with Cliff Lede Napa Valley Sauvignon Blanc 2007, then a small grilled flank steak taster against the Clark-Claudon and Larmande reds .

Anti pasta course flight:

Cliff Lede Napa Valley Stags Leap District Sauvignon Blanc 2007

This may be my favorite Sauvignon Blanc. A staple to keep for any wine tasting as a tasty starter, transition wine between courses, or by itself with salad, fruit and cheese or a seafood, light pasta or veggie dish.

While a bit more pricey than average, it stands up against classic Sauvignons costing twice as much. We visited Cliff Lede and did a magnificent tasting there during our Napa Wine Experience 2009.

Lemon colored, medium bodied, nicely balanced acidity, subtle oak, citrus and remarkable peach fruit flavor that turns to lemon with hints of mango, passion fruit and tangerine on the finish. Fabulous complement to lobster with a dash of lemon butter. starter. First tasted at the winery - got some at home - a staple white for the cellar. 

RM 90 points. 

 
The flight:

Clark Claudon Howell Mountain Napa Valley Cabernet Sauvignon 2004

We've been collecting this Howell Mtn classic since our Napa Valley Wine Experience 1999. We have a vertical collection back to their inaugural 1993 vintage and have tasted this in Napa Cab wine flights with the same outcome as earlier Big Cab tastings - the concensus favorite of the group ...

Deep dark purple - full bodied - explosive aromas of ripe dark berry fruits, big mouth-full of forward complex but polished spicy black and edge of red berry fruits, violets, layers of mocha and oak with a long lingering tannin finish.

The 2004 Napa growing season was condensed with early bud break, warm days, cool nights and one challenging heat spike. The result was a small harvest of intense, flavor packed fruit from an unusual, but exceptional year that is showing and drinking well and should last another decade.

RM 93 points.

https://www.cellartracker.com/wine.asp?iWine=229261


Yates Family Vineyards, Napa Redwood Estates, Aldon Perry Reserve, Napa Valley Mt Veeder Cabernet Sauvignon 2006

This was discovered and acquired during our Napa Valley Mt Veeder Appellaton Experience 2011.

A bit of acid heat initially that soon wears off to a pleasant smooth drinking wine. Deep garnet color - full bodied bursting with complex layers of rich forward black currant, blackberry, ripe sweet black raspberry fruits, tones of cinnamon spice, anise and hints of floral, sweet oak, white pepper and tobacco leaf, finishing with moderate smooth tannins on a rich full finish.
RM 92 points.

http://www.cellartracker.com/wine.asp?iWine=1012016 

Paradigm Oakville Napa Valley Cabernet Sauvignon 1995

This wine was tasted and acquired during the same Napa Valley Wine Experience 1999  as the Clark Claudon above.

Fragrant, soft supple tannin, medium body, the layers of cherry and black currant fruit are being overtaken by earthy leather, licorice, and herbs, with under-currants of spice and cedar.  

RM 89 points. 

http://www.cellartracker.com/wine.asp?iWine=5875

    








Robert Craig Affinity Napa Valley Cabernet Sauvignon 2004

Robert Craig produces this blend of Napa Valley Cabernets from his various vineyard sources on Mt Veeder, Howell Mtn and Napa Valley. He also sources fruit from Mt George and Spring Mtn distict for his wines. He calls Affinity 'three mountains and a valley cabernet'. Its produced for early enjoyment but we continue to find it ages well too. We continue to hold a vertical of this wine dating back to the inaugural 1993 vintage. This wine was a highlight of the evening and was a perfect pairing with the grilled rib-eye steaks, and also went especially well with the the pre-dinner double Gloucester cheese.

Consistent with earlier tasting notes, deep dark purple inky color, huge ripe berry fruit aromatics, full body, ripe berry fruit, accented by a undercurrent of caramel with a hint of anise, tobacco and firm full tannins on the long fruit filled finish.

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=323482


Château Larmande St Emilion Grand Cru Classe Bordeaux 2005

Château Larmande produces about 9000 cases per year and is known for consistent quality and generally a good value. The estate is planted predominantly in Merlot covering 60% of the vineyard, with 30% Cabernet Franc and just 5% Cabernet Sauvignon making up the balance. 

The 2005 vintage was above average and produced a wine that is already approachable but should last another ten to fifteen years. Bottles are recognizable by the unique lavender colored foil.

Medium bodied, full aromas of floral perfume, moderately complex flavors of red berry and plum fruits accented by subtle spice and hints of cherry-cranberry, nice texture and smooth moderate tannins round out the finish.

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=351693

www.chateau-larmande.com


D'Arenberg Dead Arm McLaren Vale Valley Shiraz 2002

Dead Arm refers to the (one armed) vines that when afflicted in the early days of the last century were spared from being turned under and emerged to produce highly concentrated fruit from the single remaining arm that survived after the loss of the other side of the vine.

Typically a big fruit forward complex wine, the 2002 was a bit more subdued and muted than its normal big forwardness but what was an off-tone of minerality. Lacking that uber ripe almost raisin-fig with a layer of cedar predominating, this still held that complex black berry fruits with tones of pepper, spice, and cassis and hint of vanilla with a big long bold finish that has a slight tone of tangy cherry.

Linda likes this ripe boldness but its a bit too much to my liking it needs to be tasted with hearty meats, even bar-b-que, or artisan cheeses, such as tonight when it complemented the beef tenderloin, marinated pork tenderloin and then the course of dark chocolate deserts.

RM 89 points.  

https://www.cellartracker.com/wine.asp?iWine=27221

Inniskillin Niagara Peninsula VQA Oak Aged Vidal Eiswein 2004

We visited this classic Ice Wine producer during our visit to the Niagara-on-the-Lake isthmus nestled between Buffalo, NY and Toronto. 

The fruit was a bit more muted and subdued than earlier tastings with it giving way to a layer of smoke and wood. Aromas of apple blossoms, apricot with hint of cinnamon-raison bread. On the palate, this beautifully rich dessert wine follows through nicely with mix of apricot, mango and a strong honeyed fig component. The overall finish has good length with tantalizing flashes of exotic fruit and spice.

RM 91 points.
 
http://www.inniskillin.com/en/ice/searchWines.asp?AppellationID=3&TypeID=Vidal

Chez Joel - QPR Bordeaux bistro francais

Pair of moderate high QPR Bordeaux highlight French Bistro Dinner

For pre-United Center event dinners, Dr Dan and I have established a routine to dine at this stylish, quaint bistro francais, Chez Joël, down Taylor Street from the Little Italy dining district, near the University Illinois at Chicago campus. Several years ago, Linda and I declared the summer of Chicago French bistros and Chez Joël was one of the more memorable from that season. Chef/owner and namesake Joël Kazouini and his brother Ahmed feature an authentic French bistro dining experience with wonderful southern French cuisine, cozy intimate atmosphere, friendly service, and a nice selection of carefully selected wines that complement their menu offerings.

Tonight we both chose the grilled filet of beef with foie gras - yes its allowed in the City again since the stupid ban was lifted (how ridiculous for over-reaching politicians to meddle with restaurant menus - if only they would just do their job... enough of that ... ). We chose two reasonably priced Bordeaux from the winelist to accompany the cheese plate, pate du jour, and the entrees. On this evening, due to a winter storm, we had the restaurant to ourselves! 

Château Haut-Châtain Lalande-De-Pomerol 

The French Bordeaux appellation of Pomerol is known for some of the best, and as such, some of the most expensive examples of Merlot based Bordeaux Blends. Fortunately for the savvy consumer, the surrounding appellation Lalande-de-Pomerol produces some excellent and quite affordable Merlot based wines. On the western edge of the St. Emilion plateau sits the commune of Néac with soil composed of clay and gravel. Château Haut-Châtain has 11-hectares of vineyards planted with Merlot (80%), Cabernet Sauvignon (10%) and Cabernet Franc (10%) with vines averaging 25 years of age. Martine Rivière is the producer and a trained oenologue.

True to their style and terroir, this wine shows dark garnet color, medium to full body with floral aromas accented by notes of bright cherry with notes of cocoa and subtle flavors of plum and a touch of earthy leather leading to balanced ripe tannins and fruit laced acidity. Aged in all new oak, the wine has nuances of vanilla that highlight the intense and dark fruit with a hint of chocolate flavors on the finish. This was a nice complement to the beef and foie gras. The cherry fruit is a bit too predominant leaving a slight lingering astringency that may mellow with time. 

RM 87 points.

www.haut-chatain.com


Chateaux Mangot St. Emilion Grand Cru 2009

Up on the opposite corner of the Bordeaux city and region, on the other side of the river, located the St Emilion appellation, in the commune of St. Etienne-de-Lisse, the Chateau Mangot property is situated on outcroppings of limestone that are the same as on the hillsides and plateau of the more famous cru classé wines. Their 28-hectare vineyard is planted with vines of an average of 40 years and composed predominantly of Merlot with both Cabernet Sauvignon and Cabernet Franc to round out the blend.

Medium to full bodied, dark garnet colored, the first impression is the big expressive floral front leading to a bright nicely balanced and polished berry, plum and black cherry fruits with accents of cassis and hint of dark mocha finishing with pine forest on a long, rolling dry finish.
Blend of 85% Merlot, 10% Cabernet Franc, 5% Petit Verdot

RM 89 points

Soaring Red Flight - Silverado Solo - Darioush - Château Faugères

Red Flight Soars High - Silverado Solo, Darioush, Château Faugères

Readers of this blog see many instances of our wine encounters with enticing wines, so its significant when wine buddy Bill says we may have outdone ourselves - tonight's wine dinner with Bill and Beth C was extraordinary in the pairings of great wines and food.Our rib-eye roast dinner wine flight served up three blockbuster reds that showcased different but complementary styles.

The evening featured Château Faugères St Emilion Grand Cru, Darioush Napa Valley Cabernet Sauvignon and Silverado Vineyards SOLO Napa Valley Cabernet Sauivignon over dinner. A starter course of lobster medallions was highlighted by Te Kairanga Casarina  Martinborough New Zealand Reserve Chardonnay. The evening finished with Warre's Quinta da Cavadhina Vintage Porto with the desert course.

The evening started with artisan cheeses (shown above with wine flight) - Stilton with berrys, white cheddar and danish blue, served with fresh berries and mixed nuts. Broiled lobster medallions with drawn butter followed.

The dinner featured a rib-eye roast served with grilled mushrooms, twice baked potatoes and fresh garden salad.

Desert featured Linda's baked apple and berry pie with apples, blueberrys and strawberries served alongside artisan hand-made chocolate truffles from The Chocolate Garden, a holiday gift from colleague Lora J.


Château Faugères St Emilion Grand Cru 1998

Following our attendance at the UGCB grand tasting grand tasting of the 2010 vintage release in Chicago this week, I was compelled to open with a vintage Bordeaux selection.

Decanted an hour before drinking, medium to full bodied, inky purple color, subdued nose but complex medley of flavors evolved throughout the evening - predominate black fruits, layer of graphite with tones of cedar, mushroom and leather with hints of anise and mocha. After ninety minutes a slightly funky barnyard tone set in but eventually burned off leaving a pleasant, complex but polished tone with nicely integrated firm tannins on the moderate finish.  

RM 88 points. 

https://www.cellartracker.com/wine.asp?iWine=5046

http://www.chateau-faugeres.com/

 Darioush Napa Valley Cabernet Sauvignon 2001

 This was a fitting selection for this evening. We first were introduced to this wine by Bill and Beth when we were invited by them to a wine dinner at their Cress Creek Country Club in the late nineties.

We visited the winery during our Napa Valley Wine Experience in 2003. Their fabulous winery and tasting facility on Silverado Trail in southern Napa Valley was not yet open but was well under construction at that time.  Tonight's wine selection was from the case we purchased during that visit.  

We then attended the gala Darioush - Domaine de Chevalier Gala Wine Dinner. This was a fabulous private dinner hosted by Darius & Shaptar Kaledi of Darioush Winery and Bernard Laborie of Domaine de Chevalier at Everest restaurant in Chicago in the summer of 2004. 

I mention this since we just saw Bernard at the UGCB grand tasting of the 2010 Bordeaux release in Chicago this week and we reminisced about that evening. See my UGCB blogpost of that evening.

This remains a blockbuster wine, living up to the tone set by the large oversize, almost magnum size bottle - dark inky color, full bodied, complex but smooth and polished, full forward black berry and currant fruits with a layer of spicy cinnamon oak with tones of black tea, anise, tobacco leaf and dark chocolate - well balanced and polished with nicely integrated silky smooth tannins on the lingering finish.

Blend of 84% Cabernet Sauvignon, 10% Merlot, 2% Cabernet Franc, 2% Malbec, 2% Petit Verdot

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=462550   

http://www.darioush.com/
 


Silverado Vineyards SOLO Napa Valley Cabernet Sauivignon 2006

Bill brought this cellar selection from home which set the stage with this Stag's Leap District Napa Cab for me to select the 'neighboring' Darioush Cabernet. Its hard to imagine the Darioush being upstaged but this flagship of the Silverado family is a huge blockbuster wine. It was a treat to experience this wine for the first time.

Dark inky purple, huge, powerful, complex forward black berry fruits accented by spicy toasty oak, leather and pencil lead on a tight firm lingering tannin finish.

 I can't wait to try this again and can imagine this wine after five or even ten years being more smooth and polished but still retaining that firm powerful core and long tannin finish.

This was a great transition progression, building 'up' from the Faugueres and then the Darioush. This wine begged for hearty cheese, dark chocolate, or charbroiled beefsteak.

RM 93 points. 

https://www.cellartracker.com/wine.asp?iWine=779038

http://www.silveradovineyards.com/

Te Kairanga Casarina  Martinborough New Zealand Reserve Chardonnay 2005

Regrettably, this was the last bottle of this partial case I bought a while back.

Light golden honey coloured wine - medium-light bodied. Winemaker notes say it well - Hints of white peach, citrus and grilled hazelnuts with attractive vanilla oak characters. Nice easy drinking wine - tight acidity and good length.to add a bit more body, richness  Since the earlier tastings, I sense this added a bit more body and complexity and actually possessed somewhat of a buttery oakiness resembling a Sonoma County style. Very nice and perfect complement to the lobster medallions and salad.


RM 89 points.


https://www.cellartracker.com/wine.asp?iWine=642640

https://www.tkwine.co.nz/


Warre's Quinta da Cavadhina Vintage Porto 1995

Dark coffee color - full bodied, a bit of an edge of sweet black fruits, layer of smokey creosote with hint of cedar and cassis and black cherry on the finish.

RM 89 points. 

This was one of WINE SPECTATOR’S Top 10 Dessert Wines for 1998

https://www.cellartracker.com/wine.asp?iWine=3721  

http://www.warre.com/section.php?id=777
More to follow ... 

Wine flight - baked apple berry crisp with chocolate truffles

Killikanoon Shiraz, Clos D L'Oratoire, and Dunham Cabernet Sauvignon

Killikanoon Shiraz, Clos De L'Oratoire, and Dunham Cellars Cabernet Sauvignon accompany Contemporary Latin Steak Dinner

On a gorgeous early autumn afternoon in Chicago we followed a White Sox victory with a BYOB wine tasting dinner (see below) at trendy May Street Cafe in Chicago's Pilsen neighborhood not far from the ballpark. Featuring contemporary Latin cuisine they offer Allen Brothers beef with flavorful Latin accents. To match the lively cuisine we brought two vibrant and expressive wines, Kilikanoon Clare Valley Covenant Shiraz 2005, and  Dunham Vineyards Columbia Valley Cabernet Sauvignon 2003. Dan and Linda brought two vintage Bordeaux, a Right Bank Clos De L'Oratoire St Emilion Grand Cru 2000 and Left Bank Chateau LaGrange St Julien 2003. 

2005 Kilikanoon "Covenant" Shiraz Clare Valley South Australia

Kilikanoon produces some of Australia’s finest wines under the direction of talented winemaker Kevin Mitchell, a broad selection ranging from Rieslings to Cabernet Sauvignons and Shiraz. Their line-up of Shiraz includes some of our absolute favorites with their premium 'R' and 'Oracle' Shiraz, their 'flagship', twice recognized as the 'world's best shiraz', Testament, Parable and Covenant labels, and lower value priced Killerman's Run label. Indeed, my Wine Journal Australian Producer Index lists over a dozen Kilikanoon label reviews over the years.  

Kilikanoon Covenant Shiraz is produced from fruit from six different vineyards throughout the Leasingham Valley; each is fermented separately, basket pressed and aged for 22 months in a combination of new and older French and American small oak casks.  

 The 2005 "Covenant" is a blockbuster with inky dark garnet color, full body, tongue-coating chewy supple fruit that also coats the glass with long 'legs' or 'curtains' as our British friends call them. This is a huge fruit bomb boasting flavorful, sweet ripe blackberry, black raspberry and hints of blueberry fruits, with a layer of anise and vanilla, hint of milk chocolate and sweet oak and spice with a long lingering finish of full chewy tannins. This was a spectacular starter wine - so full and flavorful it stood alone as a meal course all by itself. It only got better as a compliment to the meal courses to follow. 
 RM 94 points.

 https://www.cellartracker.com/wine.asp?iWine=396284

http://www.kilikanoon.com.au/
 

Clos de L'Oratoire St Emilion Grand Cru Classe Bordeaux 2000

From the same producers of Right Bank Bordeuax St-Emilion AOC properties Château Canon La Gaffelière and La Mondotte,  Clos de l'Oratoire is from foothill (pieds de cotes) vineyards planted with 90% Merlot and equal parts Cabernet Franc and Cabernet Sauvignon. This much heralded 2000 vintage release is 85% Merlot and 15% Cabernet Franc and promises to provide enjoyment for several years to come.

Showing deep crimson color, this is medium-full bodied, delicate and polished with intense forward floral bouquet with complex black fruits, black currant and cherry,  giving way to pencil shaving, smoky leather, black tea with bitter chocolate and clove spice on a smooth moderate tannin finish.

RM 90 points,

The delicate and polished Clos de L'Oratoire was a perfect accompaniement to the grilled steaks and vegetables but it was overpowered by the lively spices of the mac-n-cheese penne. 

https://www.cellartracker.com/wine.asp?iWine=6340


http://www.neipperg.com/index.php?act=1,10,1


Dunham Cellars Columbia Valley Walla Walla Cabernet Sauvignon 2003 

We first discovered Dunham Cellars Cabernet Sauvignon with the 1997 vintage and have since collected a nine year vertical of this wine, each adorned with the roman numeral denoting the sequence in the series of vintages for the label, the 2003 being the IX or ninth release. Each one we have tasted has been impressive and pleasing and this was no exception.

Dark garnet colored, full bodied, rich round, full forward fruits of sweet plum and Bing and black cherries highlighted by clove, anise and pomegranate with sweet oakey finish laced with smooth polished chewy tannins. Comprised of 100% Cabernet Sauvignon from Lewis Vineyard, Frenchtown Vineyard, and Double River Estate Vineyard in the Washington State Columbia Valley near Walla Walla this juice was aged in 60% French - 40% American, 70% new oak - 30% used oak.

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=287264

http://www.dunhamcellars.com/

Allen Brothers New York Strip with May Street Cafe
Truffle Mac-n-cheese penne and grilled asparagas

Dr Dan and Mario Santiago May Street Cafe Executive Chef

For dinner, most of us opted for their Price Fixe' dinner menu - a good value offering full dinner salad with mango, choice of a New York Strip with a peppercorn candied cherry and cranberry sauce (shown above), or a shrimp and scallop combination, with a side of truffle mac-n-cheese, mashed potatoes or rice; and desert of mango, white chocolate or bacon flan with caramel drizzle.  

We brought our own wine but there is a serious wine list with a somewhat limited but thoughtful selection at below market prices - big reds include Darioush, Silver Oak, Ramey, and Caymus Cabernets. The service was gracious and attentive and accommodating of our BYOB with a $15 (per bottle) corkage fee. 

Don't judge this book by its cover, its a fun, fine dining spot with good food and service. They hope to keep the outside patio seating open as long as November with the California space heaters.