Nickel & Nickel Truchard Vineyard Chardonnay 2022

First look at Nickel & Nickel Truchard Vineyard Chardonnay 2022

We opened this full throttle Napa Chardonnay with home baked chicken breasts stuffed with feta cheese and spinach with roasted potatoes and corn for an ideal food and wine pairing.

This is from Nickel & Nickel, a subsidiary of the legendary ultra-premium producer Far Niente Winery and Vineyards. If you've visited Napa Valley, you passed their winery estate on St Helena Highway 29 in Oakville as you enter Napa Valley from the south. 

Nickel & Nickel was established by the partners of Far Niente in 1997 focused on producing single-vineyard Napa Valley Cabernet Sauvignon from the appellation's most significant growing regions. Dedicated exclusively to producing 100 percent varietal, single-vineyard wines that best express the distinct personality of each vineyard, they expanded their portfolio to also produce single-vineyard Chardonnay, Merlot, and Syrah wines.

Nickel & Nickel focus on 100% varietal, single-vineyard designated wines, sourced from as many as seventeen different vineyards, primarily in Napa Valley, but now extended to include some sites in the Sonoma County Russian River Valley appellation. 

Their approach emphasizes selection of the very best vineyard locations and unique soil compositions required to make superior single-vineyard wines. Each Nickel & Nickel wine is a celebration of 'place' or terroir. It's amazing how such can reveal how vineyards only miles apart, but of the same grape varietal, yield wines of unique character and distinction.

This label release is 100% Chardonnay from the Truchard Vineyard located in the heart of Carneros AVA, prized for its rolling hills, sun exposure, and cool, breezy conditions that allow long, even ripening. Nickel & Nickel wines are produced from 14 select acres of this 270-acre vineyard, planted in 2007, composed of volcanic ash and rock with a southwestern exposure. The growing season tends to be long in this cooler area, allowing for fully mature fruit at harvest.

The Carneros region straddles the southernmost portions at the confluence of the Sonoma and Napa valleys, lying just north of the San Pablo Bay (an offshoot of the San Francisco Bay). There, the bay winds and fog, created when warm inland air meets cool sea air, keep temperatures relatively low, making this California wine region perfect for growing Pinot Noir and Chardonnay. 

Indeed many of our favorite and many memorable wines are from Carneros vineyards from some of the most heralded producers. 

Nickel & Nickel Napa Valley Carneros Truchard Vineyard Chardonnay 2022

Winemaker Notes -  "Nickel & Nickel Truchard Chardonnay 2022 is a wine that stands out for its full-bodied and flavorful taste, thanks to its carefully selected grapes from the famous Truchard Vineyard in Napa Valley, California. Upon opening the bottle, the wine releases an enticing aroma of citrus blossom and melon, which will leave your senses longing for more. This is followed by a silky and creamy texture on the palate, which is perfectly balanced by the wine's vibrant acidity.'

"The flavors of pear, melon, and green apple dominate the palate, and the wine is complemented by subtle hints of toasted oak that add a unique touch to the wine. The wine finishes with a long and mouthwatering taste, which leaves a lasting impression. Whether you are an experienced wine enthusiast or just starting your journey, Nickel & Nickel Truchard Vineyard Chardonnay 2022 is a wine that can be appreciated by anyone who values quality and craftsmanship.'

"This golden-hued vintage strikes the most beautiful balance between freshness and tropical lushness. Aromas of lemon peel and melon captivate the nose, while silky pear, peach blossom, and melon flavors cascade across a palate that is at once creamy and lifted. The finish is lively and bright, with juicy acidity, whispers of lightly toasted oak, and a refreshing minerality."

Our first tasting of this just released 2022 vintage Chardonnay that we just acquired from our local merchant. We enjoyed it so much I went back and picked up a six pack of this wine to hold in our cellar for more quality enjoyable drinking. 

This vintage release has not yet been rated but the previous two vintage years it was rated 93 points and 95 points in 2019.

Golden straw colored, medium bodied, full round concentrated pear and apple notes with expressive sprites of mineral and roasted nut with hints of toasted oak on a full lingering bright acidic finish. 

RM 92 points.  

https://www.cellartracker.com/wine.asp?iWine=4763512

https://nickelandnickel.farniente.com/

https://twitter.com/NickelandNickel

Master Sommelier curated winelist at Auburn U Culinary School Restaurant

Master Sommelier Thomas Price curated winelist at Auburn U Culinary School Restaurant

Enroute to a getaway at The Cove, Destin, Florida vacation rental home, we stopped in Auburn, AL to visit an investment property on the campus of Auburn University where we dined at the 1856 Residence Culinary School fine dining restaurant.

The Wine Spectator recognized 1856–Culinary Residence restaurant, named after the year of the university’s founding, is an upscale teaching restaurant sited on College Avenue directly across from campus in the new Tony & Libba Rane Culinary Science Center, home of the Horst Schulze School of Hospitality Management.

The restaurant, opened in the summer of 2022, is the flagship of the four story Rane Culinary Science Center at the university and integrates classrooms and laboratories with a restaurant, a coffee roaster and café, a boutique hotel, bars, the rooftop garden, and other real-world hospitality services.

The Culinary experience is part of the Horst Schulze School of Hospitality Management.program which includes three pillars - Hospitality Management, Event Management and Culinary Studies. The working restaurant operations offers students immersive hands-on training in all aspects of the front and back of the house. 

1856 – Culinary Residence offers patrons a unique dining experience with stylish modern architecture, the dining room adjacent the open kitchen and bar, and also includes a view into the wine cellar with its two story wine wall, and a private dining room between the working kitchen and cellar. 

The 1856 restaurant operates a la carte lunch and a seven-course tasting menu at dinner.

Academy students staff the restaurant under the guidance of one or more Chefs in Residence, a position that rotates each year. Each year, an acclaimed chef works alongside the Ithaka Hospitality Partners team as well as Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. 

They boast the country’s first tasting-menu-only teaching restaurant that offers a unique and elevated experience where education meets experiential dining. The multi-course meal at the 1856 restaurant delivers a gourmet pleasure for diners while providing educational lessons for the Auburn University students who prepare and serve the food getting hands-on experience, learning the myriad details of running a restaurant. A chef in residence, which changes annually, oversees how fine dining and the classroom intersect at the restaurant.

The presiding Chef in Residence is Ford Fry who founded Rocket Farm Restaurants in 2007 and currently oversees a portfolio of 23 restaurants in Atlanta, Charlotte, Nashville, Houston, and Cary, NC. Rocket Farm Restaurants includes some of the South’s most popular concept establishments including Beetlecat, St. Cecilia, The Optimist, Superica, La Lucha and State of Grace. While the concepts each have their own identity, they share a commitment to their respective communities and to serving exceptional food made with local ingredients and attention to detail.  

One of the highlights of dining at 1856 – Culinary Residence or participating in institutional programs is The Master Sommelier in Residence who designs and curates the wine program. The presiding wine director and instructor is Master Sommelier Thomas Price’s who has crafted a 650-label, Wine Spectator Best of Award of Excellence–winning program featuring wines primarily from France, Spain, Italy, California and Oregon. 

The current Master Sommelier, Thomas Price, spent the last 35 years working in some of Seattle’s most prominent restaurants, including his own. Shortly after obtaining his Master Sommelier certificate in 2012, Price joined Jackson Family Fine Wines as National Director of Wine Education, in addition to working with Auburn University’s Hospitality Management program as a visiting sommelier over the last eight years. 

During our visit, we had the pleasure of meeting Thomas who was gracious and hospitable, generous with his time to discuss the program, the wine selections from the Wine Spectator award winning winelist, their regions and producers, and several topics of oenology and mutual, shared interests and experiences.

Throughout the meal and our visit, we were hosted and served by a student as well as a full time professional server who also mentors, coaches and supervises students in all aspects of the front of the house operations. 

For our dining pleasure we ordered from the 1856 menu the wedge salad, starters and then entrees, with an accompanying wine selection. 

For our starters I had the Chicken Liver Mousse pate' with stone fruit on Brioche Toast, and Linda had the Marcel Bread with Garlic Herb Buer, Whipped Ricotta, Olives, Prosciuto and EVOO.

For her entree, Linda the Gnudi pasta with Pesto, Pine Nuts, Parmesan, Roop Basil and Evoo.

 Master Chef Ford Fry calls the Gnudi “a big umami flavor bomb.” It is house-made ricotta cheese seasoned and rolled into balls that are dipped in egg and buried in flour. That forms a shell when the gnudi is boiled. The cheese oozes out when the orbs are sliced. The sauce – sometimes brown butter, and other times a vinaigrette – features truffles.

For my entree, I ordered the Flounder Fish N' Chips - Crispy NC Flounder, Malt Vinegar Aioli, Garlic Oil and rice-Cooked Fries andwith pomme frits.

For our wine selection we drank the Evenstad Reserve Chardonnay from Domaine Serene. 

Domaine Serenc Evenstad Reserve Dundee Hills Chardonnay 2018

This is a producer we know well, one of our favorites and one of the few we collect of Oregon wines and Pinot Noir. We hold this same Evenstad Reserve branded label Pinot Noir going back a dozen vintages. We've seen but never tasted their Chardonnay and were eager to do so, especially in this idyllic setting. Having tried it and enjoyed it immensely, we'll be sure to pick some up as soon as we return home.

In discussions with wine director Master Sommelier Thomas Price about this selection he raved about Oregon Chardonnays and the collaborative partnership the Auburn school enjoys with this producer.

The ‘Evenstad Reserve’ Chardonnay showcases the art of blending select barrels from estate vineyard sites in the Oregon Willamette Valley Dundee Hills AVA. Three of the seven Domain Serene Dundee Hills vineyards comprising a total of 150 acres of vines are planted to Chardonnay, in addition to Pinot Noir, which produce highest quality fruit from the combination of Dijon clone vines, Jory soil and the high elevation of the Dundee Hills estates.

Winemaker notes - "The 2018 vintage of this acclaimed wine incorporates the best select fruit of each vineyard into the compelling blend. An enticing tropical medley of kiwi and yellow peach act as the melody, with high notes of white flower and fresh linen. The oak treatment is flawlessly integrated, with a lingering minerality and salinity completing the symphony. This wine will certainly deserve a place in the cellar of the discerning collector of fine Chardonnays."

This vintage release was awarded 96 points by James Suckling, 95 Points "Editor's Choice" by Wine Enthusiast and 93 points by Wine Advocate. It was Ranked #87 in Wine Enthusiast Top 100 Cellar Selections of 2020.

Golden straw colored, medium to full-bodied with creamy texture, complex concentrated pear, white peach and yellow apple fruits with notes of honeydew and wet stone and hints of citrus, hazelnut and bit of butterscotch on a crisp acidic lingering finish. Delicious.

RM 94 points.  

https://www.cellartracker.com/wine.asp?iWine=3629925

https://www.domaineserene.com/

https://auburn1856.com/

Kistler Sonoma Mtn Chardonnay at Cotton Row Huntsville

Kistler Sonoma Mountain Chardonnay at Cotton Row Restaurant Huntsville

Enroute to our favorite getaway at The Cove, Destin, Florida vacation rental home, we stopped in Madison/Huntsville, AL to visit an investment property. Staying over the night, we dined at Cotton Row Restaurant, downtown Huntsville. 

Arguably one of the more highly acclaimed restaurants in Huntsville, Cotton Row sits on the southwest corner of the Courthouse Square in a historic three-story brick building built in 1821 along the cotton exchange, from which it derives its name.

Cotton Row is the creation of Chef James Boyce and wife Suzan. James started his culinary career in New York City at venerable Le Cirque, where he worked for six years under the tutelage of Daniel Boulud. While working in New York, Boyce studied at the Culinary Institute of America (CIA) in Hyde Park, graduating with top honors. 

In 1990, Boyce moved west to Phoenix, where he worked at The Phoenician with Mary Elaine’s former chef de cuisine, Alex Stratta. After five years there he moved to Caesar’s Palace in Las Vegas as chef de cuisine at Palace Court before moving to Loews Coronado Bay Resort as executive chef in 1995. While heading culinary operations for Loews, he made a name for himself as one of Southern California’s leading chefs, earning critical acclaim with a variety of awards. James Boyce was tapped to be the anchor of Studio when it opened in 2003 where he earned a second Mobil Five-Star award.

In 2008 he and wife Suzan moved to Huntsville and opened Cotton Row featuring fine American cuisine with strong Southern influences. In 2014, Cotton Row was awarded Wine Spectator's Best of Award of Excellence for its extensive well crafted wine list. They won it again several times from 2015 through 2020, however they don't appear to be currently so recognized. 

The recognition is given for "offering a wine list of typically 350 or more quality selections with significant vintage depth or superior breadth in one or more major wine regions."

Wine Spectator identified Cotton Row's "wine strengths as California and Bordeaux."

Their website speaks of their wine cellar that houses the restaurant’s collection of nearly 5,000 bottles of 300 different selections in the Cedar Pipe Cellar dining room that can seat sixteen for special dinners. 

It is written that the Boyces own three restaurants in Huntsville -- Cotton Row, Commerce Kitchen and Pane e Vino Pizzeria, and Galley and Garden Restaurant in Birmingham. Both Cotton Row Restaurant in Huntsville and Galley and Garden in Birmingham received the distinctive Best of Award of Excellence, the only two in Alabama to be so recognized in 2017. 

Cotton Row has four dining areas, an outdoor streetside patio, inside adjacent the bar, intimate stylish warm comfortable dining areas to the rear with cushioned bench seating along both walls, and a private dining room in the wine cellar.

 

The rear dining area is highlighted with an intriguing large industrial strength vault safe door (below), presumably from the legacy cotton exchange, or perhaps from a follow on era as a bank.

From the menu I ordered as a starter the Seared Hudson Valley Foie Gras. The foie gras was small from my experience and was served on a rather strange somewhat tasteless waffle that continued the breakfast theme with what appeared to be simple maple syrup drizzle for a somewhat disappointing attempt at creativity, or, as if they ran out of or forgot to mix in the berry compote.

Linda ordered the Cornmeal Crusted Apalochiola Oysters as her starter and entree. Once again, the serving was rather modest.

For my entree I ordered the Roasted Alaskan Halibut, served with a gnocchi, and the chef's selection grilled scallops enhancement. The tab reflected the two grilled scallops were a twenty dollar up-charge which would've been pricey had they been perfect, but in the end was somewhat egregious since they were less than stellar being less than fresh and unimaginative in preparation and serving.

From the winelist I selected an ulra-premium Kistler Sonoma Chardonnay as an accompaniment and wine pairing with dinner. This is the third different label Chardonnay from this producer we have ordered in restaurants in recent memory. Most recently - Kistler Les Noisetiers Sonoma Coast Chardonnay at Emerils Coastal

Kistler Sonoma Mountain Chardonnay 2019

Our awkward dining experience continued over discussion about the label and source designation of this wine. I commented to the server that I half expected the notation on the wine list to be a mis-print, expecting a Sonoma Coast or Sonoma Valley, other appellation vineyard specific designation, knowing that Kistler offer a dozen different Chardonnays. I admit I'd never heard of or didn't recall Sonoma Mountain as a designation and asked where it was. The server didn't know and deferred, but confidently stated Suzan, wine director was a sommelier and would undoubtedly know the answer.  

We were then approached by a young lady purportedly the general manager who advised us that Sonoma Mountain was in California. Of course it was, I exclaimed but where? My premise was that Sonoma Mountain must be the western side of the Mayacamas Range that separates or divided Napa Valley to the east, from Sonoma Valley to the west. If that were to be the case, then how is it distinguished from Diamond Mountain at the north end of the range, Spring Mountain in the middle, and Mount Veeder on the southern end? 

Her response was that it was in Southern California!?! I was a bit flummoxed from the response and politely responded that no, Sonoma County is in Northern California. I further explained my quandary and query, as to the location of Sonoma Mountain - to the north near Fisher Vineyards?, Or in the middle near Chateau St Jean or Kenwood? Or to the south, past Kunde, down near Arrowood? - all Sonoma Valley properties up against the western side slopes of the Mayacamas Range. 

She departed to consult with the Sommelier again and returned to advise us that it "appellates" as Sonoma Mountain. I took that to infer that it is in itself an Appellation in Sonoma. With my numerous travels to and studies of Sonoma County and its numerous, varied appellations, it made sense, however I had never heard of or seen such, and still wasn't sure where it was. Perhaps in response to my apparent dismay at the use of 'appellate' as a verb, or an adjective, she repeated it again.

I expected more from an upscale restaurant serving an ultra-premium label from an Wine Spectator Award wine-list - especially when sincerely inquiring about this, the most expensive (white wine) bottle on offer from such list.

To close out the matter, the following day, ironically and fortuitously, we had the distinct pleasure and honor of meeting Master Sommelier Thomas Price, Master Sommelier in Residence at 1856 Culinary Residence in Auburn, where we dined for lunch. When asked about the existence of and location or Sonoma Mountain, he promptly and confidently advised us it is on the eastern wall of Sonoma Valley near or at Kenwood. Alas, that makes sense and answered the question. Interestingly, it does not correlate to the adjacent or opposing Napa Mountains on the east side of the range as it is on the opposite western side of the Sonoma Valley. Lesson learned. 

Forgive me for this diatribe but I had to share it, and get it off my chest - indeed these pages are all about sharing our wine and dining experiences.

In retrospect upon further research the Sonoma Mountains cover approximately 130 square miles (83,200 acres, about 8% of the County). According to James R. Allen, MS, PG Geology, Earth and Environmental Sciences, California State University, East Bay, "Actually, it should be called the Sonoma Mountains, a 25-mile long ridge bordered on the east by Sonoma Valley, on the west by the Petaluma River Valley and the Cotati/Santa Rosa Plain and on the south by San Pablo Bay. The north/south-oriented ridge is only about nine miles wide on its east/west axis".

The Sonoma Mountains range separates the Sonoma Creek watershed from the Petaluma River and Tolay Creek watersheds.

Sonoma Mountain anchors the Western boundary wall of Sonoma Valley, opposite the Mayacamas Range that forms the eastern wall. It is the center of the coastal range that separates Sonoma Valley from the coastal Sonoma County and borders pretty much the totality of the Sonoma Valley, from the town of Sonoma in the south up to Glen Ellyn. 

To the north, adjacent the town of Kenwood is the northern coastal range consisting of Bennet Mountain on the eastern slope, and Taylor Mountain on the western facing slope. 

The south range, from the town of Sonoma south to Sears Point is bounded by the lesser predominant Wildcat Mountain. 

Confusion or bewilderment about Sonoma County wine appellations is understandable given Sonoma County has no less than eighteen American Viticulture Areas (AVAs), federally designated grape-growing regions that each reflect the wide variety of climate and soil conditions in the County.

The difference in climate and soil (terroir), means that cooler climate grapes grow well in certain regions and in others warm climate grapes are more suitable. The large production of the County means that each AVA is significant in its own right. 

So, not to be confused with Sonoma Valley AVA, or Sonoma Coast AVA, or Northern Sonoma AVA, Sonoma Mountain gives its name to the Sonoma Mountain AVA.

https://unwindwine.blogspot.com/2017/08/napa-sonoma-wine-experience-2017.html

We visted and toured some of the remote regions of Sonoma County from the coast to Sonoma Valley during our Napa / Sonoma Wine Experience 2017.

That was our first trip to focus on exploring and discovering the more remote appellations of Sonoma County, as a discovery and learning trip, setting the stage for further in-depth immersive studies in the future. We stayed the first few days in the Pacific coastal town of Bodega Bay.

That week we focused on, visited and toured the Sonoma Coast, Russian River Valley, Green Valley and Dry Creek Valley appellations, as well as Sonoma Valley. This set the stage, so watch for more immersive studies on these areas in the future, now that we have the big picture and understanding of navigating the region.

We discovered some new producers or producer's sites in the remote Sonoma areas - Gary Farrell and Porter Creek Vineyards and Winery. Lastly, we also visited Krug in Sonoma County, and  Chateau St Jean and Kunde in Sonoma Valley before venturing on to Napa Valley. 

As I wrote in my posts about that trip, Sonoma County is vast, covering almost 60,000 acres of vineyards, with a broad diverse range of terrior and microclimates. Sonoma County, reaches all the way to the Pacific Coast from the west side of the Mayacamas Mountain range that forms the eastern boundary of the Sonoma Valley and separates Sonoma Valley from Napa Valley. Sonoma County consists of, at that time, 16 American Viticultural Areas (AVAs, or appellations) – each with its own distinctive characteristics. There are more than 400 wineries in the region.

The western Sonoma County Sonoma Coast area is emerging as the source of 'cool climate' Pinot Noirs and Chardonnays.

Citing Wine.com, a valuable source of wine information - "Defined more by altitude than geographical outline, the Sonoma Mountain appellation occupies elevations between 400 and 1,200 feet on the northern and eastern slopes of the actual Sonoma Mountain and is part of the greater Sonoma Valley appellation. The mountain reaches 2,400 feet; its hills separate the cooling winds of Petaluma Gap from the Sonoma Valley.'

"On a cooler western flank, Pinot Noir, Chardonnay and Syrah enjoy a great deal of success. Vineyards on its warmer, eastern side, interspersed with heavily forested areas, tend to include Cabernet Sauvignon, Sauvignon Blanc, Zinfandel, and Syrah. Given its complexity of topography and mesoclimates, Sonoma Mountain excels with a wide range of grape varieties."

The peak of Sonoma Mountain defines part of the boundary of another such region, the Sonoma Coast AVA. Wines made from grapes grown on its western and southern slopes qualify for the Sonoma Coast appellation, but wines made from grapes grown on its eastern and northern slopes do not.

The Sonoma Mountain AVA (American Viticultural Area) centered on the Sonoma Mountain in the Sonoma Mountains includes the town of Glen Ellen, California and is nearly surrounded by the Sonoma Valley AVA. The area is known for the diverse micro-climates that occur on exposed hillsides and shaded drainages, and as such is home to production for a wide range of grape varieties beyond Chardonnay, including Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc, Semillon, and Zinfandel.

Meanwhile, the Sonoma Mountain (appellation) Chardonnay from Kistler is another vineyard or appellation designated label in their broad portfolio. Kistler Sonoma Mountain Chardonnay has been produced since 2009. It ranked fourth for number of awards won among wines from this region: the The TEXSOM International Wine Awards awarded the 2021 vintage Gold and the 2019 vintage Gold Medal.

Kistler is widely considered one of the New World’s greatest Chardonnay producers.

Winery note: "The Kistler plantings on Sonoma Mountain, situated on a hillside bench perfectly suited for growing world class Chardonnay, are interlaced with the rare combination of red volcanic and fine grained chalky soils. The vineyards are planted to California Heritage clones that were selected specifically over the last 30 years to ripen to our balanced wine standards. They are some of the oldest Chardonnay vineyards in Sonoma County. When coupled with the selections in the vineyard the textbook growing conditions afford a wine that is decidedly Sonoma Mountain in character. Annually some of our earliest vineyard pickings each year, this is a wine driven by a grounded, focused mineral core yet lifted by striking ethereal tones of vibrant light fruit raised at elevation."

Once again, rather general and broad representation of the source of, or location of the vineyard site/sources.

Founded in 1978, Kistler Vineyards is a small, family-owned and operated winery specializing in the production of Burgundian style Chardonnay and limited amounts of Pinot Noir. Grapes are estate grown and purchased from vineyards in Sonoma County. In 1992, Kistler Vineyards moved all production to its Vine Hill Road Vineyard in the Russian River Valley.

Winemaker's notes: “The Kistler plantings on Sonoma Mountain, situated on a hillside bench perfectly suited for growing world class Chardonnay, are interlaced with the rare combination of red volcanic and fine grained chalky soils. The vineyards are planted to California Heritage clones that were selected specifically over the last 30 years to ripen to our balanced wine standards. They are some of the oldest Chardonnay vineyards in Sonoma County. When coupled with the selections in the vineyard the textbook growing conditions afford a wine that is decidedly Sonoma Mountain in character. Annually some of our earliest vineyard pickings each year, this is a wine driven by a grounded, focused mineral core yet lifted by striking ethereal tones of vibrant light fruit raised at elevation.”

From Kistler ...  "Kistler is a single clone chardonnay house... One heritage Californian selection of Chardonnay planted across fifteen vineyards, from Carneros to Sonoma Valley, to the Russian River Valley and Sonoma Coast. From those sites we produce eleven vineyard designate Chardonnays. We are wholly dedicated to the ideal of wines of site. It’s an unparalleled approach in the new world."

Winemaker notes on this label: "Bottled since 1986. Just shy of 1800 feet in elevation, in a small bowl on the western edge of the Mayacama mountains lies the original Kistler planting. Forty-year old dry farmed vines grow in deep red volcanic soils, producing a wine with an intense sense of its mountain heritage. The Kistler Vineyard Chardonnay has delicate and bright lifted stone fruit and faintly floral like tones, like its McCrea cousin, yet also a firmer nature with a stronger core and added layers of texture."

So, their description of the site fits my initial recollection of its location. It is repeated or elaborated by numerous wine pundits and merchants. 

Wine pundit Natalie MacLean, author/producer of North America's most popular online wine and food pairing classes, publisher of two Amazon Best Books of the Year on wine, describes Kistler Chardonny. "Kistler 2019 Chardonnay is a single-vineyard Burgundian-style Chard with great acidity for food. Kistler Vineyards has been producing Chardonnay since 1978 with this example from their estate vineyard in the Mayacamas Range. The wine is unfined and unfiltered, dry, medium-bodied and creamy with ripe apple, pear, hazelnut and toasty oak spice flavours on a long finish." She gave this wine 94 points.

Astor Wine Merchants - At 1800 ft, this is the original planting of Kistler Vineyards. On the western edge of the Mayacamas Mountains, these sturdy, 30 + year old vines yield an evocative Chardonnay, dense in texture, yet delicate on the palate. Waves of apple and pear confit float over fine acidity. A classic in every way and fine for roasted onions, baked gratins, and buttery poultry. The vines are dry farmed in the deep red volcanic ash of the region. 

The notable wine merchant K&L, in Redwood City, offers this citation of this wine: "An iconic wine from one of the most legendary producers in California. Meticulous detail goes into the farming and winemaking. Fruit is from some of the most highly regarded vineyards in the region, many of which are farmed entirely by Kistler themselves."

In any event, this was golden straw colored medium-bodied, rich, full and round yet smooth and elegant with ripe apple, pear and lemon curd notes accented by caramel, nut and toast flavours, silky smooth, dry and long on the palate. 

RM 94 points. 

This release was awarded 94 points by Natalie McLean. 

https://www.cellartracker.com/wine.asp?iWine=3930636

For the dessert course we shared the Creme' Brulee. Unsolicited, Linda made a point that the accompanying blueberries were not fresh, but rather were dry and bordering being wilted, listless and tastleless.

Linda orderd a Sambucca, her customary aperitif, which she noted was served sans the customary traditional coffee bean. 

As a matter of comparison with the Sambucca, I inquired about the French manifestation of anise, anisette, licorice liquor - seeking a Pastis. The server brought out and offered the Fernet-Branca (shown). Having never heard of or tried such, I ordered one. It was awful - not blatantly offensive such as a Chicago style Malort, but bordering on unpleasant in any event. 

 C'est la vie. A fitting close to the evening. 

https://www.kistlervineyards.com/

https://www.kistlervineyards.com/?animation=viewed

http://cottonrowrestaurant.com/

https://twitter.com/chefjamesboyce 

Pahlmeyer Jayson Napa Chardonnay with Grilled Salmon

Pahlmeyer Jayson Napa Chardonnay with Grilled Salmon

In pursuit of balanced and healthy eating, we grilled out salmon with roasted potatoes and asparagus. I pulled from the cellar this vintage Napa Chardonnay for a enjoyable pairing,

I always keep this label on hand in memory of dear friends' departed son with that same name that we hold and serve to honor and toast him when common acquaintances and we are together. 

We have several bottles in this collection so I pulled this, the oldest vintage to consume as part of cellar management, also, it was his birthday recently so this was with him/that in mind as well.  

Jayson Pahlmeyer was a successful trial attorney who started becoming hooked by the wine industry and slowly phased out his law practice in pursuit of developing his own wines. He partnered with John Caldwell, owner of a 55-acre site in south-east Napa Valley. Together, they began planting French clones of red Bordeaux varieties.

“All I wanted to do was to create my own ‘California Mouton’ – a rich, powerful Napa Valley Bordeaux blend, a wine that would drop wine lovers to their knees,” says Jayson Pahlmeyer.

He made several trips to France to find some of the highest quality Bordeaux varietal clones, seeking assistance over several years from viti-cultural professors at the University of Bordeaux who analyzed the soil samples, exposure, rainfall and temperature data from Napa. 

Jayson and his partner were able to acquire Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec vines and managed to smuggle their “suitcase clones” through Canada and then took them back to California where he planted his own vineyard.

“My closest advisors, Helen Turley and John Wetlaufer told me ‘If you want to be a first-growth, you have to have your own vineyards,’” says Jayson Pahlmeyer. “I found this property in the eastern hills of Napa Valley that was owned by the Waters family - an incredible parcel with views to the Golden Gate Bridge and San Francisco skyline. John did the soil analysis, David Abreu studied the terrain, and speaking for all of them, Helen proclaimed it ‘paradisal’. It was rocky, desolate, low vigor, with good drainage. Perfect for growing Bordeaux varieties.

“I hired David Abreu to develop it, and Helen and Erin Green, Helen’s protégé and our longtime winemaker, selected the clones, which included those smuggled from Bordeaux that I had been using since my 1986 vintage.”

Planted in 1981, the French cuttings slowly adjusted. Pahlmeyer Wine released their first vintage in 1986 with the help of Randy Dunn, one of California’s foremost winemakers, the Pahlmeyer Proprietary Red was made and launched.

Helen Turley took over winemaking in 1993 and further improved the quality and consistency of Pahlmeyer wines. They started producing wine at the Napa Wine Co in 1994 soon after Napa Wine Co underwent a huge renovation to accommodate production from wineries who do not actually have their own physical winery at the time.

Jayson’s daughter Cleo joined the team in 2008.

Today, the winemaker is Bibiana Gonzalez Rave. She received her oenology degree from the University of Bordeaux and has worked at estates in Bordeaux, the Rhone Valley, Santa Barbara County, Sonoma Valley and other locations in addition to Napa Valley. She was named Winemaker of the Year for 2015 by the San Francisco Chronicle.

Jason Pahlmeyer understood that making wines with exceptional concentration, complexity, and ageability required venturing to extremes. That’s what drew him to the rugged parcel of vines on the ridgeline of Atlas Peak that would become his iconic estate vineyard. 

 

The Pahlmeyer estate vineyards include Water’s Ranch, Stagecoach, and Antica parcels, that all sit above 1,400 feet elevation where they benefit from three more hours of sunshine per day compared to lower altitudes that are often cloaked in morning fog. This additional sunlight ensures the berries achieve a deep, rich color and complex flavor compounds. 

 

Location, map and technical information for Pahlmeyer Estate Vineyard.

 

Over the years, the portfolio grew to also include the "Jayson" brand that includes several reds, and a Chardonnay and Sauvignon Blanc wines that sourced from lower elevation vineyard sites including some on the valley floor and in the Carneros region at the lower end of Napa Valley near San Pablo Bay.

With daytime temperatures averaging 5-10 F cooler, our mountain vines respire less acidity to produce energy; the acidity retained in the grapes results in greater freshness and balance in the wines. Cooler temperatures also prolong the growing season, allowing the clusters to hang longer on the vine and achieve optimal flavor development. The Pahlmeyer Rancho Chimiles parcel, while slightly lower in elevation, sits close to the San Pablo Bay and enjoys cooling afternoon breezes that moderate temperature.

We love Pahlmeyer wines and have served special large format bottles of our son's birthyear vintage bottles at his wedding celebration and birthday dinners as posted in these pages -  

Pahlmeyer Caldwell Vineyard Napa Valley Red Blend 1990, and,

Wedding Wines - Birthyear and Big Bottle Extravaganza Continues.

Pahlmeyer "Jayson" Napa Valley Chardonnay 2015 

Tonight this big bold rich Jayson Chardonnay was ideal with our grilled salmon dinner. 

 

Ironically, this week's Pahlmeyer Twitter ('X') site features their Chardonnay harvest.

 

This wine is a marriage of three distinctive Napa Valley regions: bright, elegant Carneros hillside; and rich, ripe St. Helena valley floor; with intense mountain fruit at its core. 

 

Winemaker notes - Across our sites, we employ tunneling (pulling internal leaves) in our canopy management to increase airflow without risking berry integrity. The finished wine has a fresh and bright palate with beautiful aromatics and just enough intensity and richness to impart an unmistakable gravitas. Aging in heavily toasted François Frères barrels allow pure fruit aromatics to be front and center with a subtle butterscotch and salted caramel underscore."  

"The grapes were hand-sorted and gently whole-cluster pressed. After settling overnight, the juice was racked to barrels for 100% native yeast barrel fermentation followed by malo-lactic fermentation. The wine was aged in 85% new French oak barrels for eleven months on the lees, which were stirred weekly.'

This 100% Napa Chardonnay has a striking golden color and is rich and weighty, but very complex and savory at the same time. It's a powerful wine that doesn't need to assert its dominance. The flavors are more spiced than fruity, and you might catch hints of smoked vanilla and flint."

This release was awarded 92 points by Wine Spectator who set a drinking window through 2022. Cellartracker's put the drinking window through 2021.

 

At eight years of age, the fill level, label, foil and most importantly the cork were all ideal. This was likely at the end of its prime drinking window, not likely to improve, but rather likely to start to diminish going forward, so it was time to drink. 

 

As shown above, this was deep golden colored, medium full bodied, rich full bold apple and tropical and stone fruit flavors with hints of pineapple with a rich layer of vanilla and caramel/butterscotch with accents of oak, grapefruit and minerality on a roasted nut finish acidic finish. 

 

Fellow Cellartracker Baron Slick summed up this wine well in his post, "With an antique golden appearance and a good amount of tartaric crystals in the glass, this comes across much older than its vintage. Autolytic whiffs of butterscotch, spiced pears, caramel, and soft toast show bottle age maturity. It's long and neatly balanced, with lots textural personalty to sweet baking spice and orchard fruit flavors."

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=2674142

https://www.pahlmeyer.com/

https://twitter.com/Pahlmeyer

Right Bank Bordeaux Blends and South African Chardonnay with surf and turf dinner

Right Bank Style Bordeaux Blends and South African Chardonnay with surf and turf dinner of lobster and grilled ribeye beefsteaks 

 We hosted neighbors Rich and Edessa for a casual Sunday evening dinner and Linda grilled ribeye beefsteaks and lobster tail medallions for a surf and turf dinner al dante on the deck, taking advantage of a delightfully perfect autumn evening. 

Son Alec dropped in and joined us and helped select, and enjoy, the wine (s).

De Wetshof Limestone Vineyard Robertson Valley Chardonnay 2021

Prior to dinner with artisan cheeses, and then with ramikans of lobster medallions with butter baked croutons, I served this interesting Chardonnay from South Africa.

We picked this up at Wine Discount Center downtown (Chicago) during a getaway weekend to the City last year. They do a great job finding good QPR (quality price ratio) wines from around the world. Regretably, they closed their Naperville retail outlet a while back but still offer the means to shop on-line and pick-up wines at a convenient location nearby. We've bought many wines this way however it involves several steps in the process including being able to pick up your purchase at a specific time on a specific day. In any event, its an avenue to acquire some interesting selections of wine-finds.

This producer, De Wetshof is known for the production of fine wines in South Africa since the 1970’s and were the first registered wine estate in the Robertson Wine Valley. De Wetshof specialize and focus on Chardonnay and become known internationally as South Africa’s eminent Chardonnay House due to the pioneering role they have played in producing the noble Burgundian grape to the country.

Proprietor's Danie De Wet's family were early growers in the Robertson Valley and can trace their Cape winemaking heritage back to the 1700s when the De Wet family first arrived in 1694 and made their mark on the South African wine industry.

Today, De Wetshof is one of the few third generation wine estates in South Africa managed by Johann de Wet, CEO who oversees the De Wetshof’s vineyards, while brother Peter runs finances and logistics. Both are also actively involved in winemaking and strategy along with their father Danie.

About 80% of the estate is planted to Chardonnay, with various clones matched to specific sites on the property aimed at optimal expression of terroir. This label is the standard entry level to a portfolio of a half dozen Chardonnays which also includes a Sauvignon Blanc, Riesling, a "Lilya Dry Rosé", "Nature in Concert Pinot Noir" and a Cabernet Sauvignon as well as a a "Edeloes" Noble Late Harvest aged dessert wine.

Winemaker Notes for the Limestone Vineyard Chardonnay - "Heavy clay soils rich in limestone allow this Chardonnay to emit optimum varietal expression in a cloak of rich complexity. An un-wooded wine, Limestone Hill has notes of grapefruit and nuts, with the complexity balanced by a nuanced elegance ending with a delicate ripeness."

This label was awarded 91 points by Wine & Spirits, and 90 points by both James Suckling and Wine Spectator.

This De Wetshof’s unoaked Chardonnay is grayish green and gold colored, medium bodied with crisp pear and apple flavors with notes of lemon, apricot and crushed stones on the nose with tangy acidity and a mineral on the pleasant zesty finish. 

RM 90 points. 

https://www.cellartracker.com/wine.asp?iWine=4101211

 https://dewetshof.com/

For the main course with the grilled rib-eye beefsteaks, I pulled from the cellar a couple aged "Right Bank" Bordeaux varietal blends, one from Anderson's Conn Valley Vineyards and Spring Valley Vineyards Uriah. 

Anderson's Conn Valley Vineyards "Right Bank" Napa Valley Red Blend 2006

We served an earlier vintage release of this label and wrote about the producer and this label in an earlier blogpost in the spring of last year - Anderson's Conn Valley Vineyards 'Right Bank' Cuvee Napa Valley Bordeaux Blend 2004.

Just like that night when we prepared Tomahawk Ribeye beefsteaks, I was eager to serve the optimal food wine pairing, which as I state often in these pages, results in heightened enjoyment of both.

I pulled from the cellar this aged Right Bank Bordeaux Blend, aptly named "Right Bank" by the producer in light of its Merlot predominance in the Blend, accented by another Bordeaux varietal Cabernet Franc.

Tonight's 2006 release is 77% Merlot and 23% Cabernet Franc and provided a delightful sipping smooth polished Merlot centric red wine with a tangy spicy edge provided by the Cabernet Franc, ideal for pairing with the grilled beefsteak. 

As I highlighted in that earlier blogpost, Oenophiles and Bordeaux enthusiasts know that a Bordeaux Blend will comprise the classic specified Bordeaux varietal grapes - Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and perhaps Malbec, or some combination thereof. 

Those wines produced on the 'Right Bank' of the Gironde River, to the north and east of the slightly diagonally running river, will be predominantly Merlot based, complemented by the remaining varietal (s) in the mix. 

Meanwhile, those wines from the 'Left Bank', to the - south and west of the river, will be predominantly Cabernet Sauvignon, with lesser amounts of some combination of the remaining Bordeaux varietals in the Blend.

Hence, at 77% Merlot, this is considered a 'Right Bank' Bordeaux (Blend). Indeed, the rear label cites they produce this wine from the two Bordeaux varietals to be complimentary of those from the most famous Right Bank appellation, St Emilion.

This is from Anderson’s Conn Valley Vineyards, a family owned and operated producer founded in 1983, who released their first vintage in 1987. This is not to be confused with Conn Creek Napa Valley labels and brand from St Helena that go back to the 1980's. 

Anderson’s Conn Valley Vineyards produce estate Bordeaux varietal based wines from their 40-acre estate located south of Howell Mountain in Conn Valley, just over the first lower slope of the Vaca Range that makes up the eastern wall of Napa Valley. Take Howell Mountain Road to Conn Valley Road which snakes through the valley parallel to the ridgeline above Silverado Trail, above Joseph Phelps and Hall Rutherford estates and vineyards.

They promote that they are just 3 miles or 10 minutes east of downtown St. Helena to invite visitors to their tours. 

Anderson's is run by Todd Anderson who graduated from University of Pacific in Stockton, CA with a degree in Geology before working for a small tech firm in seismic oil and gas exploration. Todd soon joined up with his parents in starting a “small vineyard” in the creation of Anderson’s Conn Valley Vineyards.

Anderson's Conn Valley Vineyards 'Right Bank' Cuvee Napa Valley Bordeaux Blend 2006

Anderson produces a portfolio of Napa Valley sourced wines, Bordeaux varietals and blends as well as a Pinot Noir, and Chardonnay and Sauvignon Blanc whites. 

Conn Valley’s Cabernets are made from 100% Estate grown grapes from the vineyards located at the winery site in Conn Valley - from their estate Cabernet Sauvignon, a Reserve, a Cabernet Franc, this Right Bank blend and their flagship super premium Eloge blend label. Their website library notes go back to the 2007 or 08 vintages, post dating this 2006 vintage release. 

Prior to blending and bottling, their wines are aged in the hillside caves located on the Conn Valley Estate.

According to the rear label, winemaker for this release was Mac Sawyer, winemaker since 2000, he sadly passed away in 2012.  Owner, founding winemaker Todd Anderson brought Mac on when they created the ultra-exclusive Ghost Horse Label.

Mac had interned at iconic Chateau Cheval Blanc in Bordeaux, one of the most famous top rated estates' labels in the world. No doubt that experience formed the inspiration from the wines of Saint-Émilion and at Cheval Blanc, that Todd Anderson and Mac sought to recreate with this Right Bank Cuvee, crafted in the style of Cheval Blanc from Napa Valley fruit. 

The first vintage release of Right Bank Cuvee was in 2001 and was intended to be produced only for the the annual Napa Valley charity fundraising auction Napa Premier.  

The story goes that legendary wine reviewer Robert Parker was on his annual visit to Anderson’s Conn Valley when Todd Anderson agreed to let Parker taste the Right Bank 2001 on the condition that he agreed not to publish any tasting notes. Impressed with the wine, somehow, Parker unintentionally published glowing tasting notes in the Wine Advocate. The ensuing demand for the Right Bank label was so great that Todd agreed to make it part of Anderson’s Conn Valley’s annual portfolio. 

My records show we've had a half dozen vintages of this label that included a mini-vertical dating back to the 2003 release, including at least one vintage in large format magnum. 

Tonight, this release was better than earlier tastings of earlier vintages of this label. 

Robert Parker's Wine Advocate rated the 2004 release 94 points and described it, "Their Napa Valley Cheval Blanc look-alike is called Right Bank, usually a blend of two-thirds Merlot and the rest Cabernet Franc, although it can change somewhat depending on the vintage. This is a thrilling wine that comes as close as just about any wine in Napa to mimicking a great Right Bank Bordeaux."

He rated the 2006 release 95 points back in 2009. (RP Wine Advocate, 12/2009) and wrote, "The 2006 Right Bank (70% Merlot and 30% Cabernet Franc) exhibits a dark plum/purple hue along with gamy, cedary, black cherry, black currant, plum, toffee, and caramel aromas. Deep, rich, and youthful with significant tannin as well as impressive concentration and length, this is a stunning, complex Napa Valley red. (RP) (12/2009)"

Like the 2004 two years ago at eighteen years, the 2006', at seventeen years fill level, label, foil and most importantly the cork were all in nearly ideal condition. The cork, shown, exhibited slight evidence of past seepage and the label was soiled from excessive humidity in the cellar at some point over the last decade. 

Unlike the 2004 in the previous tasting, (https://www.cellartracker.com/wine.asp?iWine=274955), when it seemed to be "waning on the back side of its peak drinking window signaling it may be time to drink as it will likely start or continue to decline from here going forward", this was still at the apex of its drinking window, albeit not likely to improve any further with age. 

This was delicious, dark garnet colored with purple hues, medium full bodied and complex, yet smooth and polished black berry, black currant and plum fruits accented by notes of sweet toffee and caramel with hints of cinnamon clove spice, anise and cedar on a long silky tannin laced finish.

RM 93 points. 

https://www.cellartracker.com/wine.asp?iWine=596492

https://www.connvalleyvineyards.com/

https://twitter.com/ConnValley  

As we neared the end of the bottle of "Right Bank", I elected to fetch another similar style wine for a comparison tasting. After discussion on our options, Alec and I went to the cellar to pull the follow on selection for our tasting flight. We went back and forth on the vintage selection and ended up bringing up two vintages. 

Uriah Spring Valley Vineyard Red Blend 2013 and 2015

This provided an interesting comparison in a mini-vertical tasting, showing a disparate contrast in two vintages of the same label. 

I reviewed this wine in an earlier blogpost in these pages - Spring Valley 2013 Blends - Uriah vs Frederick, a comparison tasting between two different Spring Valley wines, their Right Bank, Uriah, and their Left Bank Frederich.

Spring Valley Vineyard 2013 Walla Walla Valley Red Wine Bordeaux Blends - Uriah vs Frederick 

Tonight, this pair of two red wine blends of the same style and blend as our other selection, from different vintages of the same wine provided a comparative tasting in a mini-vertical tasting, as well as a ideal comparison tasting flight.

We visited Spring Valley during our appellation visit to the Walla Walla (Washington) wine region in the fall of 2018. We visited the Spring Valley Vineyard tasting room in downtown Walla Walla, then ventured out to the vineyards and winery northeast of town. There, we met Dean Derby patriarch, and husband to Shari Corkrum Derby, grand-daughter of Uriah Corkrum, namesake for this label. 

Meeting Mr. Derby was one of the highlights of our Walla Walla Wine Experience, especially since he has since passed on. We posted a Tribute to Dean Derby and memorium of that visit - Spring Valley Vineyard toward the end of 2021. 

All of the Spring Valley wines are named for one of the ancestral or current family members. Spring Valley Vineyard wines are all produced from 100% estate-grown fruit, a relative rarity in Washington.

The complete lineup of Spring Valley wines featuring the family member labels is featured in a boxed set. Shown is our set commemorating the 2013 vintage releases.

Washington State and regional powerhouse Chateau Ste. Michelle Wine Estates purchased the winery and the brand from the Derby family recently, but they continue to own and operate the vineyards.

This label, Uriah, is named for the Spring Valley Vineyards founder Uriah Corkrum, grandfather of matriarch Shari Corkrum Derby. 

Born in Walla Walla on June 1, 1866, he began successfully farming on his own during the 1880s. Unusual summer rain kept him from getting his harvested wheat to the warehouse so he lost everything in the depression of 1893. He persevered and, in 1897, acquired land in the area known as Spring Valley that is the site of the vineyards today. Uriah is featured on the flagship label Uriah Spring Valley Red Blend. This is our favorite label from the Spring Valley portfolio. 

The Uriah label from Spring Valley Vineyards in Walla Walla, Washington is a Right Bank Bordeaux Blend, meaning it is Merlot based like those from the northeastern or right bank of the Gironde River.

Spring Valley Vineyard Uriah Walla Walla Valley Red Wine 2013
 

We hold nearly a decade of vintages of this label but pulled two of the oldest, both of which we had multiple bottles.

The 2013 release of Uriah is 46% Merlot, 40% Cabernet Franc, 6% Petit Verdot, 5% Cabernet Sauvignon, 3% Malbec.

Being a blend of five Bordeaux varietals, this was more complex than the 'simpler' Right Bank that only contained two. I often compare the profile of blended wines to their width and depth - imagine a bar chart with five bars vs one with three. 

This release was awarded 93 points by Wine Spectator,  92 points Vinous and Wine Enthusiast. 

Vinous in their review also mentioned both labels in their review,  "Incidentally, this wine and the Frederick are Spring Valley's most important bottlings, with about 3,000 cases of each produced.

The Merlot base exudes smoothness while the Cabernet Franc spiciness shines through. This was dark garnet colored, medium full bodied, Wine Spectator called it 'broad and expressive', black berry and black raspberry fruits accented by pepper, spice, black olive and notes of black olive, expresso and green herbs turning to fine grained tannins on a lingering finish. 

This was not a smooth, elegant or polished as the Right Bank, which was noticed by everyone at the table. 

RM 90 points. 

https://www.cellartracker.com/wine.asp?iWine=2296582

We then moved to the 2015 vintage release of this label, which was featured in earlier tasting posts in these pages - Uriah Spring Valley Red Blend 2015

Spring Valley Vineyard Uriah Walla Walla Valley Red Wine 2015

Spring Valley Vineyards Uriah Red Blend 2015

The Spring Valley Vineyards adjacent to the
farmstead site

These are 100% sourced from Spring Valley Vineyards in the wind-shaped Palouse Hills 12 miles northeast of Walla Walla, amid the picturesque wheat fields of southeastern Washington and the Blue Mountains in the distance. 

The initial block of Merlot was planted in 1993 on a southern hillside facing southwest. The vines follow the north-south slope of the hills in vertical rows, an orientation that when combined with the declination of the slope, allows the vines to take optimal advantage of air drainage, sunshine, and the reflective nature of the surrounding wheat fields.

The 2015 vintage was one of the warmest growing seasons on record in Washington. Warm temperatures continued through the spring and summer, moderating slightly into fall and extending an early harvest. Overall, 2015 saw very favorable growing conditions, producing optimal ripening across varieties and yielding outstanding wines throughout the region.

This 2015 release is a blend or Bordeaux varietals, 43% Cabernet Franc, 38% Merlot, 14% Cabernet Sauvignon, 3% Petit Verdot and 2% Malbec. It was aged 18 months in 100% French oak, 40% new.

Winemaker Tasting Notes: “Our most terroir driven blend, mostly Cabernet Franc and Merlot. A rich wine coming from one of the warmest harvests. The tannins are velvety and the finish is long and soft.”
~ Serge Laville, Winemaker.

This was rated 93 Points by Wine & Spirits, 92 Points by James Suckling, 91 Points by Wine Spectator, and 90 points by Sean Sullivan of Wine Advocate. 

We hold half dozen vintages of this label and pulled two of the oldest vintage as part of effective cellar management rotation. 

At eight years this is probably at or near its peak, the apex of its drinking profile, not likely to improve further with aging, but certainly to age gracefully for another decade if you're patient enough to keep it that long. 

This was bright garnet colored, medium bodied, elegant polished, rich but approachable for pleasant but sophisticated drinking, its right-bank style blend shows vibrant black berry and dark plum fruits with notes of cassis, spice, floral and hints of balsamic and herbs with dusty minerality with polished soft tannins on the lingering finish.

It was consensus of the entire group that this was better than the 2013 vintage release, but still not as polished, elegant or delightful as the first Right Bank bottle in our flight.

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=2648699

Linked referenced in this blog:

https://unwindwine.blogspot.com/2018/10/spring-valley-vineyards-tasting-and.html

https://www.springvalleyvineyard.com/