Harry & David Southern Oregon Merlot 2012

Harry & David Vineyards Southern Oregon Merlot gift basket selection

Harry & David is a on-line catalogue corporate gift site that packages a broad selection of gift boxes and baskets to send to clients, customers, and special folks. The gifts can be composed from a broad selection of gourmet foods, baked goods, cheese, fruit, chocolates and wine, or combinations thereof. The wine selection offerings consist of reds or whites or combinations thereof, of mostly Oregon wines. 

We received this bottle in such a gift box from a valued vendor years ago and have held it ever since, tucked away in the cellar, waiting for an appropriate time to drink it, or 're-gift' it. The Oregon reds available are Pinot Noir, a red blend, a Cabernet Sauvignon, or this Southern Oregon designated Merlot. This label has been offered consistently going back a decade to the 2010 vintage, sans 2011. 

According to their site," the Harry & David wine team works with growers and winemakers across the 'three prominent valleys' of Oregon to deliver the range of wines to their exacting standards". The wines are private labeled Harry & David Vineyards, which is carefully worded but more than a bit misleading since they are all outsourced to suppliers. The wine gift offerings are paired with a vast broad selection of wines, cheeses, meat, bakery goods, chocolates and more in price ranges from under $30 to several hundreds of dollars. 

According to the rear wine label, the brothers Harry and David started growing and shipping their "extraordinary homegrown (Oregon) pears" seventy five years ago and continuously expanded the business and "gourmet gift offerings to celebrate every occasion" ever since. And, "every occasion needs wine."

The promotion listing on the annual five day long Oregon Wine Experience charity fund raising event that is supported by all the leading winemakers and producers across the state and includes Harry & David. It says; "The Medford-based gourmet foods company, which has been selling gift baskets filled with locally produced fruit and snacks since 1934, has hired winemaker Linda Donovan of Pallet Wine Co. in Medford to make nine different wines from grapes grown mostly in the Rogue Valley. The wines will include Chardonnay, Merlot and Pinot Noir. The company has long sold wines from Oregon, California and imports in stores and it ships wines through the wine.com website. The Harry & David Vineyards label has the name of the grape-growing region printed across the top."

Pallet Wine Company Pallet "was built to provide a central winemaking destination for the quickly expanding Southern Oregon wine regions and focus on custom winemaking for growers who wish to pursue selling their own brand, and virtual brand owners who desire consistent and high quality wines vintage to vintage."

Cellartracker, the wine cellar management tool that I have been using for nearly a decade, says it has grown exorbitantly "to hundreds of thousands of collectors tracking more than 141 million bottles. CellarTracker has also grown to become the largest database of community tasting notes with more than 9 million such notes as of late 2021. Every year more than 10 million visitors come to the site to read reviews and garner wine recommendations."

Notably, they list nine vintages of this label with one or fewer tasting notes each totaling less than a half dozen tasting notes in total - the fewest I have ever seen for a label across such a range of vintages.  

 Our expectations for this wine were pretty low, but I must admit it exceeded them, actually proving to be reasonable every day casual sipping. It would meet the expectations for a large majority of consumers for such an every day wine, meeting the objective of a gifted wine, which of course would not want to disappoint. This is a testament to the care they take in selecting their wine offerings within their margin limits for their price-points.

This was ruby colored, light-medium bodied, rather austere simple easy drinking with notes of cherry and berry fruits, spice and hints of vanilla, smoke and pepper.

RM 85 points. 

https://www.cellartracker.com/wine.asp?iWine=1900720

https://www.harryanddavid.com/

https://www.harryanddavid.com/h/gourmet-foods/wine/best-sellers 

https://twitter.com/HarryandDavid

Paloma Napa Merlot 2003

Paloma Vineyards Napa Valley Spring Mountain Merlot 2003

Sunday evening dinner feasting on leftover NY Strip Steak from Friday evening's dinner, I opened from the cellar this premium Merlot as a perfect accompaniment. 

This 2003 release Paloma Merlot follows the 2001 release that gained notoriety when the 2001 Paloma Merlot was awarded Wine Spectator's #1 “Wine of the Year” in 2003, out of over 15,000 wines evaluated. 

Paloma is Spanish for “dove”, the estate sits on a steep, tree-lined ridge at the very top of Spring Mountain in the Mayacamas Mountain range that forms the west wall of Napa Valley, sitting between Bald Mountain to the south and Diamond Mountain to the north.

Founded by Barbara and Jim Richards in 1983, seeking a vineyard to highlight the grapes and terroir of their favorite region, they were turned on to the property by winemaker producer friend Dan Duckhorn. Over the next 25 years, Jim and Barbara worked to clear, plant, and cultivate 7,500 Merlot, Syrah, and Cabernet Sauvignon vines. 

Paloma was a vineyard back in the last half of the 19th century but was returned to forest around the turn of the century. There still remain old redwood grape stakes and a few old zinfandel vines that survive under amongst the large Douglas fir trees that surround the estate home. One historic vine near the house produces one or two clusters of grapes a year that are put into our Merlot blend for good luck.

In 1991, some of the grapes were sold to Pride to be blended into their Cabernet Sauvignon. Jim worked and learned enology alongside legendary winemaker, Pride’s very own, Bob Foley. In 1996, Paloma released their first-ever vintage, the 1994 Merlot  - 575 cases total. Paloma’s first commercial Syrah was released in 1998.

Paloma built the estate winery in 2000 where they crushed their own fruit that year for the very first time.

The 2001 Cabernet Sauvignon and the 2009 Cabernet Sauvignon (Sheldon’s first solo vintage), received high praise from James Laube of Wine Spectator in two separate articles written in 2007 and 2009.

Their son, Sheldon, joined the business in August of 2003, just in time for harvest and for the release of the award-winning 2001 Paloma Merlot. The follow-on 2002 and 2006 vintages were also recognized as  the Wine Spectator’s Top 100 at 54 and 65, respectively.

Jim and Barbara passed on in 2009 and 2016, but their legacy lives on under the stewardship of son Sheldon as owner and winemaker. 

Paloma reflects the terroir and specific micro-climates of the area and the high altitude Spring Mountain property. The topography of the area has its own weather patterns being among the the coolest, wettest place in the Napa Valley.  High above the Napa Valley and the morning fog, Paloma Vineyard is generally 15 to 20-degrees cooler on hot summer days than the valley floor vineyards. The more moderate temperatures and the volcanic soils are what make Paloma wines so special, adding layers of complexity to the mid-palate and long finishes.

Springs appear throughout the area after a good rain, hence the area’s name. The combination of the summer heat and low pressure from the cool coastal air that approaches the summit from the west lengthens the growing season into late fall. The prolonged hang time – several weeks longer than warmer Napa Valley floor – add resonance and concentration to the resulting small clusters.

The vines are planted on mostly steep, east-facing hillsides. The Sonoma volcanics and Franciscan sandstone soils stress the grapes, forcing them to stay small, with a higher skin-to-grape ratio. The resulting mountain wines tend to be more concentrated and intense, softened by the gradual temperature fluctuations. The wines from the site are bright and bold but with a surprising softness and elegance.

Paloma Napa Valley Spring Mountain Merlot 2003

We love Napa Valley mountain fruit wines with their richness, focus and concentration, and Spring Mountain wines are amongst our favorites. We're long time fans and collectors of Pride Mountain, Fantesca and Robert Craig Spring Mountain Cabernets. 

We still hold several vintages of this label dating back to 1999 and our patience is rewarded tonight enjoying this aged nineteen year old.

Paloma Merlot is a blend of estate grown Merlot and Cabernet Sauvignon. The Cabernet Sauvignon ranges from 14 to 16 percent depending on the vintage. 

Winemaker notes: The wine is a big, world-class red capable of improving with bottle aging for at least 20 years in most vintages. Although the characteristics of the wine vary with each vintage, they have a consistent thread of complex aromas of blackberry fruits, black stone fruits, chocolate, tobacco, spice, and floral notes with a mineral overtone. On the palate, the wine has a silky mouthfeel, is well balanced with flavors of berries, fruit, cocoa, cassis, and spice, and enjoys a long spicy finish. The addition of the Cabernet Sauvignon adds structure, rich fruit, and a subtle increase in tannins." 

This release was awarded 90 points by Wine Spectator and 89 points by Robert Parker's Wine Advocate. 

I first wrote about this wine in September 2013 when I gave this 93 points and wrote that I like this wine: "At ten years old this may be at or approaching its apex as it is drinking better than any of the previous half dozen bottles we've tasted from our case. I was worried at first when decanted as the color seem a bit dark with a slight brown hue but the aromas were pure berry. Medium bodied, silky smooth, elegant and polished with complex layers of raspberry, sweet current, blue and black berry highlights. This tasting was consistent with my last posted tasting notes from a year ago this week (September 2012) when I wrote, "Medium full bodied, smooth polished, complex harmonious symphony of finely integrated aromas and flavors - predominant sweet black currant, red raspberry, milk chocolate, a hint of ripe plum, sweet oak and a bit of burnt sugar caramel on the long smooth polished finish." Based on this tasting, I extended my drinking window in Cellartracker which was listed as drink by 2011 to 2016.

At nineteen years, the fill level was perfect, as was, importantly, the cork, reflecting the ideal conditions of our cellar for long term aging. Of course, as show, Paloma bottles are painted rather than having glued paper labels. Like I did back in 2013, tonight I once again extended the drinking window for this wine, to 2022, as it is still showing well, holding its own, likely at the peak of its drinking window, perhaps nearing the end such that it might now start to diminish from further again.

This was dark inky purple garnet colored, medium-full bodied, with intense firm concentrated structured rich black currant and blackberry fruits with notes of cedar and nutmeg, black tea, dark mocha and cigar box with firm focused tannins on the gritty lingering finish.

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=109466

https://palomavineyard.com/

https://twitter.com/palomavineyards

Italian Village Villa Calcinaia Producer Wine Dinner

 Italian Village Villa Calcinaia Producer Sebastiono Caponi Wine Dinner

Wine Director Jared Gelband of  Italian Village Chicago hosted a wine producer dinner featuring special guest Sebastiono Caponi of Villa Calcinaia in Greve-in-Chianti, Firenze, Tuscany, Italy. 

The themed dinner - "A Night in the Cypress" featured a six course dinner prepared by Executive Chef Jose Torres with wine pairing accompaniments for each course from Villa Calcinaia. 

The evening was held in the Italian Village Vivere dining room, the upscale of the three restaurants that make up the Village with its unique funky elegance.

Kicking off the evening, the full house was welcomed by Italian Village Proprietor and General Manager Gina Capitanini. 

The featured producer this evening was Sebastiono Caponi of Villa Calcinaia in Tuscany consisting of a flight of six wines, five from the Calcinaia estate, to accompany each course. We were also served the Villa Calcinaia estate Chianti Classico Extra Virgin Olive Oil. 

Sebastiono was delightfully engaging, he presented the history of the family, the estate, their vineyard plantings and a perspective on each wine. He revealed surprising impressive insights and knowledge of Chicago and even Indiana, as several of our fellow 'Pour Boys' (our wine group), Dr Dan and Ernie, and their guests were Hoosiers, having traveled into the city to accompany me and wife Linda for the evening event. 

As is typical with these events, the pairing of the wine with the food was extraordinary - amplifying the enjoyment of both.

The Calcinaia property has been in the Capponi family dating back to 1524  when Sebastiano del Caccia and Niccola di Andrea Capponi sold to Capponi "four poderi (self-contained agricultural units) a gentleman's house and two buildings in a place called Calcinaia overlooking the road to Greve, the drive in front of the Villa today. 

Today, the Villa Calcinaia estate produces a broad portfolio of more than a dozen Chianti Classico IGT, DOC and DOCG wines - all 100% estate sourced fruit, reds, whites, a sparkling wine produced in the traditional methode champonaise style, a dessert wine, and Chianti Classico olive oil. 

In the mid 16th century Calcinaia was considered important enough to be depicted in the maps of the Captains of the Guelph Party. The buildings enclosed by a wall, included the "house of master Giovanni Battista Capponi", a look more in line with the rank of its owner, a high-ranking official and future senator of the Granduchy of Tuscany.

The original four poderi of 1524 - Sepale, Calcinaia, San Piero al Pino and Bastignano - were increased in number through the years: Casarsa, in 1643 and the rest during the following two centuries. Calcinaia remained a simple country house until the second-half of the eighteenth century, when Count Ferdinando Carlo Capponi, a first-class administrator, reorganized the property in the Greve valley, building a fermenting cellar, storage cellars, the lemonhouse, and the rear section of the Villa that had been refurbished some fifty years earlier by Count Ferrante Capponi, who also added the Chapel.

The wine flight Villa Calcinaia selections

The estate has a historic heritage of vines and olive trees dating back to the end of the 19th century. Villa Calcinaia consists of 450 acres, seventy planted to vines in twenty-six different plots, the remainder in olive groves, surrounded by forests. The old vineyards were planted between 1959 and 1975 with more added later.

The Villa Calcinaia vineyards

The estate sits alongside the Greve river that divides the valley in two sides with different soils on each side. The right bank is characterized by the mountain range known as “Monti del Chianti” and the soil there comprises primarily sandstone and sand formed by the break-up of the bedrock of these mountains. The left bank, where Villa Calcinaia stands, is of Eocene origin with calcareous clay, the predominant soil type of the area. 

Italian Village Vivere elegant funky dining room

The name Calcinaia can be translated as 'chalk quarry', the material necessary for the making of mortar. The calcium can be found in great abundance on the estate and creates a certain fil rouge between the different soils. 

There are also important differences in the various vineyards' varying elevations, from 200 meters to 350 meters above sea level, and varied exposure as well as many small tributaries of the Greve river crossing the estate. On the lower grounds, patches of soil have grey clay, called in tuscan dialect “mattaione”. Generally, the soil in Calcinaia is loam; deeper soils with higher presence of sand in the lowers slopes towards the Greve River, and shallower silty soils with abundance of rocks on the higher grounds, known as “galestro”: a clayey schist whose exfoliating structure, crumbly surface, permeability, pebble content and wealth of trace elements ensure the vine’s vegetative balance and characterful wines. 

Villa Calcinaia owner producer
Sebastiono Caponi

Above the altitude of about 300 meters, there are outcrops of “alberese”, a calcareus marl more typical of the area of Gaiole that contributes to the wide array of soils at Calcinaia.

The estate produces Chianti Classico from Villa Calcinaia, considered the truest expression of the property proudly branded and labeled Capponi, producing three single vineyard designated wines that represent the distinct terroir of three notable vineyards on the estate.

The La Fornace vineyard was planted in 1975 by the Toti family, sharecroppers who had run the “podere” Le Fornaci from the beginning of the twentieth century. In 1975 the three brothers Natale, Renato and Adolfo, in agreement with the owners, planted just over a hectare of Sangiovese. American vines were also planted before being grafted after a few years with Sangiovese taken from the other vineyards of Villa Calcinaia. 

The La Fornace vineyard has a southern exposure lying nearest the river Greve, characterized by a greater presence of sand and the typical gray clay, like that which is still used for the production of bricks. This increases the complexity of the soil and is the basis for the name La Fornace. Sangiovese grown here reflects the specific soil texture of La Fornace, similar to those that grown on the right bank of the river Greve and often described as the most “Lamolese” of all the crus of Villa Calcinaia.

The wines sourced from here are characterized by a very fragrant and elegant wine, defined by fine and graceful tannins.

Over the last ten years, Villa Calcinaia has renewed many of the vineyards to achieve increased production of Chianti Classico wines. The renewal and restoration program included crafting the terraced land thereby allowing the vines to be planted following the contour line rather than the high East incline. They were planted with historical clones of Sangiovese determined through examining each vine on the plots of land originally developed by the sharecroppers. From this generation of vineyards, planted on a clayey and calcareous soil , surrounded by a pine forest, is the Bastignano vineyard. Since the 2006 vintage, this sources production of Chianti Classico Sangiovese, designated Vigna Bastignano after the name of the vineyard. 

From the unusual microclimatic warmth and the exposure, Bastignano produces wines with character of light, ruby, sunny and spicy bouquet and a distinct soft elegance of taste. This was the single vineyard designated label served with tonight's dinner.

The third vineyard selected for a single vineyard designated bottling, Contessa Luisa, was planted by Ferrante Capponi in 1959. The block was dedicated to his mother Luisa Vonwiller and remains today the oldest vineyard still in production at Villa Calcinaia. The two hectare plot is located on a hill facing west, the only such one on the Estate, which receives the warmth of the afternoon sun. The soil is characterized by a strong clayey character and a good depth. 

The American vines were grafted with the Estate mass selection Sangiovese varietal, as well as a small amount of other varietals that make the vineyard population more diverse and vibrant. Wine produced from this vineyard tends to have a very rich and opulent nose, characterized on the palate by an imposing tannic structure, resulting from the clayey nature of the soil. 

The dinner courses and wine pairings menu shown below:

The dinner courses and wine flight were designed by Jared and Chef Jose Torres, curated by special guest Sebastiano Capponi, the owner of the estate, who talked about each wine course and the history of the vineyard.

Ricezione

Grilled Watermelon / Cherry Heirloom Tomato / Burrata / Frisée / 

Balsamic Vinaigrette / Shaved Radish / Sea Salt

Served with:

Cantine Coppi 'Bollicinecheri' Sparkling Extra Dry Rose Salento IGT

 Antipasto

Seared Shrimp / Caponata / Toasted Hazelnut / Citrus Vinaigrette

Served with:

Villa Calcinaia 'Comitale' Bianco dei Colli della Toscana Centrale IGT

Like all the Villa Calcinaia wines, this is 100% estate grown fruit from vineyards planted in 1967 following a major flood in the area. The Comitale grapes were not the intended selection but were retained when they were found to be useful for producing this unique white wine.  

This is a blend of 90% Grechetto and 10% Vernaccia.

Significantly enhanced when paired with the food. Straw colored, light bodied, exotic and rich, aromatics and flavors of citrus, hints of pineapple, floral, mineral and stone fruit with crisp acidity.

RM 88 points. 

https://www.cellartracker.com/editnote.asp?iWine=4099979

Primo

 Rigatoni / Veal Bolognese / Sun-dried Tomatoes / Shaved Pecorino

Served with:

Villa Calcinaia Mammolo IGT 2019

This is a unique grape varietal indigenous to Tuscany and is very rare, almost extinct in the region. It is not recognized or sanctioned by the Chianti appellation rules and therefore is not allowed as a blending grape with DOC Sangiovese wines. It stands alone in its character and flavor profile, more herbal than fruity, high in acid low in tannins, it goes well with charcuterie and was an ideal pairing with the Veal Bolognese. 

Although widely planted, Mammolo is a black berry varietal grown variously in Central Italy. It gets its name from the distinctive aroma of violet that characterizes its wine, ruby red in color, floral nose with typical hints of violet. 

When the weather is hot and low alcohol wines are preferred, Mammolo is a popular alternative to whites and roses of Tuscany with their character of wines with high acidity with low tannic content. They are popularly served paired with charcuterie.  

Dark garnet purple colored, medium full bodied, tangy acidity prevails from the black berry and plum fruit with notes of tobacco leaf and leather.

RM 88 points.  

https://www.cellartracker.com/wine.asp?iWine=3831757

Secondo

Short Rib with Polenta, Tart Cherry Jus and Roasted Heirloom Carrots

Served with:

Villa Calcinaia “Vigna Bastignano” Chianti Classico Gran Selezione DOCG 2015

This is a one of the three premium Villa Calcinaia's single vineyard designated wines - each 100% Sangiovese, which as Sebastiano explains, is especially 'transparent' in reflecting the unique terroir of each vineyard site.

Vigna Bastignano vineyard is rocky soil and produces spicy fruit that are low in tannins. Only 3,092 bottles were produced. 

The WOTN - Wine of the Night - perfectly paired with the short rib beef course, dark purple colored, full bodied, concentrated and firmly structured yet nicely balanced, black berry fruits with intense aromatics with spice, black tea, tobacco and leather with firm gripping tannins and lively acidity on the cloying finish. 

RM 93 points. 

Wine Advocate rated this wine 93 points. 

https://www.cellartracker.com/wine.asp?iWine=3068996

Terzo

 Roasted Lamb Loin / Parsnip Puree / Bourbon Plum Glaze / Rapini

Served with:

Villa Calcinaia “Casarsa” Merlot IGT 2015

This 100% Merlot based wine is a Super Tuscan sourced from Villa Calcinaia estate grapes that were planted in 1967 by mistake - not intended to be a Merlot planting at the time since it was not a recognized varietal in the DOC appellation rules. As the vines matured, they were found to produce wonderful Merlot fruit, worthy of standing on its own in its own bottling and label. 

The parsnip puree was the to-die-for highlight of this dish! ... with the Bourbon Plum Glaze!

Over time Merlot became generally accepted as a common grape for Chianti regional wines.  

Dark garnet purple colored, medium full bodied, dense concentrated tangy blackberry and plum fruits with notes of spice, cedar, tobacco and leather  on a long moderate tannin laced finish.

RM 90 points. 

https://www.cellartracker.com/wine.asp?iWine=4177829 

Dolce

Crème Brûlée pana cotta with Gorgonzola and Walnut

Served with:

Villa Calcinaia Vin Santo del Chianti Classico DOCG 2011

This wine is held and aged for ten years before being released. Hence, the butter color at time of blending and production, has darkened to tea color by the time the wine is released. 

This dessert wine is a blend of the white grape varietals Trebbiano and Malvasia, together with a portion of the red grape Canaiolo. The blend for the 2010 vintage was 70% Trebbiano, 15% Canaille and 15% Malvasia.

The harvested grapes are dried naturally in the estate’s drying room for several months to allow the sugar content to concentrate to produce this traditional Tuscan dessert wine.  

By February the grapes have reached about 350/400 grams of sugar. They are then pressed and racked in tiny Slavonian 'caratelli' oak barrels for an extended 96 months.

This aging allows the sweet must to ferments for the period of eight to ten years with occasional refilling to restore the 'angel's share' that evaporates from the barrels before bottling. 

Amber, tea colored medium full bodied, rich concentrated intense, resinous aromas and flavors of caramel, hints of apricots, honey and mango fruits with smooth velvety tongue coating well balanced sweet finish. 

RM 92 

https://www.cellartracker.com/wine.asp?iWine=4128579

https://www.conticapponi.it/calcinaia/

http://www.italianvillage-chicago.com/

@unwindwine

@italianvlg

@jzgwine 

 

Mayacamas Mt Veeder Merlot 2006

Mayacamas Mt Veeder Merlot 2006

I pulled this from the cellar for casual sipping with some cheese and pate. I was longing for a Merlot, something a bit lighter than a firmer more structured Cabernet, and more subtle than a big forward fruit filled Syrah, two of our more common selections.

We’re heading to SoCal this week to visit sister Jan and Bro-in-law Bill, so I pulled from the cellar a couple of wines to take along to share when we’re together. I picked wines that we tasted together at the winery or estate. Hence, this wine was a prelude to those, one we picked up on one of our trips together to Napa. 

We tasted and acquired this wine during our Napa Valley MtVeeder Wine Experience back in 2011. During that last two decades, we learned to focus our trips and pare them down to wineries close to each other. This vastly simplified our planning, transit from site to site, and overall in-depth study and understanding of the area. We learned to focus on one appellation (wine region with similar characteristics of terroir – soil, elevation, climate, terrain, and so on.

We visited the Mayacamas estate, winery and vineyards on our last day of that trip.

Mayacamas Mt Veeder Merlot 2006

Dark garnet purple colored, medium full bodied, round, concentrated full black berry fruits with notes of bramble, smoke, pepper, spice and hint of tobacco with tangy acidity on the tongue puckering lingering finish. There was a fair amount of sediment that I should have strained or decanted off but in the simplicity of the evening, I simply popped and poured.

RM 89 points.   

https://www.cellartracker.com/wine.asp?iWine=994255

http://www.mayacamas.com/

https://twitter.com/mayacamaswine

@mayacamaswine 

 

Smith & Wollensky Chicago lunch w/ WBTG

Smith & Wollensky Chicago lunch w/ WBTG

We hosted niece Becky and Keith for the weekend so we took them into the city (Chicago) for a quick tour, introduction, having never been there before. We love and are proud of our hometown and enjoy taking in and sharing its culture, arts, architecture and attractions. We showed them the magnificent lakefront skyline and various cityscapes. 

We took them for a power lunch in a scenic setting at Smith & Wollensky on the river adjacent numerous iconic buildings and spectacular architecture - Trump Tower, Wrigley Building, Marina City and many more. 

Our dinner featured classic beef and seafood selections and an extensive extraordinary winelist. 

We selected for our lunch entrees the Scallops, BBQ Ribs, Salmon (shown below) and the Grilled Beef burger along with side dishes creamed spinach, whipped potatoes and the asparagus spears. 

For pairing with my entree selection I ordered from the WBTG offering this hearty Napa red.

Duckhorn Napa Valley Merlot 2019

Dan and Margaret Duckhorn founded Duckhorn Vineyards in 1976, crafting classic Bordeaux varietals from the Napa Valley since then for 40 years. They have been steadfast producers of high-quality, dependable Merlot ever since.

Duckhorn Vineyards produces a portfolio of top-tier Napa Valley wines, with roots anchored deep in Merlot varietal wines. Since the winery was established in the late 1970’s, Merlot has been a key varietal in the red blends as well as a standalone Merlot based labels. Founder Dan Duckhorn has been a great fan of Merlot since traveling through St. Emilion and Pomerol in Bordeaux where Merlot is the predominant varietal in the blend. 

Duckhorn felt that the varietal known for elegance and soft velvety texture and structure was under-appreciated in North America and was a pioneer in producing Merlot as a standalone or predominant label. 

Duckhorn has been producing Duckhorn Vineyards Merlot since 1978 sourced from estate vineyards in Napa portion of Carneros where they are influenced by the cooling effect of the Pacific Ocean San Pablo Bay. Carneros is ideally suited for growing exceptional Merlot, yielding a wine with beautiful structure, velvety texture and lovely layers of plum and mulberry.  

This 2019 vintage release is composed of 90% Merlot, 8% Cabernet Sauvignon, 1% Cabernet Franc and 1% Petit Verdot.

Winemaker's Notes - "From its tantalizing aromas of ripe cherry and black plum to its fine-grained tannins and lively complexity, this is a lovely expression of Napa Valley Merlot. On the palate, the flavors are rich and fleshy, with luxurious layers of black currant, red licorice, fig compote, blueberry and crushed rose petal flowing to a long, elegant finish.'

 

"2019 brought another exceptional vintage to Napa Valley, resulting in wines with alluring polish and poise! The season began with a wet winter followed by a mild spring. While this led to a slightly later-than-normal start to the season, ideal summer weather with no significant heat spikes ensured ideal flavor development, yielding complex and vibrant whites, and refined reds with elegant tannins, enticing aromatics and beautiful fruit flavors."

This was aged 15 months in 100% French oak 40% new, 60% neutral.

 

This release was awarded 92 points by James Suckling, 90 points by Wine Enthusiast, and 89 points by Wine Spectator. 

 

This was a delicious ideal complement to my Bar-B-Que ribs. 

 

Dark garnet colored, full bodied, rich concentrated elegant, nicely integrated and balanced black raspberry, ripe plum and black cherry fruits with notes of dark chocolate, sage and clove spice with toasty oak on silky smooth tongue coating polished tannins on the lingering finish. 

 

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=4167490

https://www.duckhorn.com/

@duckhornwine  

https://www.smithandwollensky.com/our-restaurants/chicago/

 @smithwollensky

 

 

Mollydooker "Scooter" Merlot

Mollydooker "Scooter" Merlot - whimsical label branding

Son Alec stopped by, so for casual midweek sipping with fresh fruits and some artisan cheeses, I opened from our cellar, this Aussie Merlot from a favored producer.

This is from the producer Mollydooker, who offer a brand and portfolio of whimsical labels, each featuring a cartoonish character on the label. Even the brand name, Mollydooker, which is Australian lingo for a left-handed person, is a comical play on words, named for the two left handed owner/producers/founders Sarah and Sparky Marquis. 

The 'Scooter' label is named after co-founder Sparky Marquis' racing cars which is/was his hobby. Sparky raced a big tyre scooter when he was younger.

In addition to Scooter, who adorns the Merlot label, other cartoon characters in the series of labels feature The Boxer (Shiraz), The Violinist (Verdelho), Two-Left Feet (Red Blend), The Maitre-D (Cabernet Sauvignon), and Miss Molly (sparkling Shiraz).

 
They also feature cartoonish carnival posters of their two 'Love Series' premium labels, 'Carnival of Love' and 'Enchanted Path'. We have fun collecting these wines and regularly and customarily serve the 'Love Series' labels at family occasions.

The Mollydooker "Family Series" labels features photos of  Sara Marquis' two children. The 'Blue Eyed Boy' label shows Sarah’s son Luke, shown stomping grapes as a kid, who now heads up the Mollydooker Sales Team. The Gigglepot label shows Sarah’s daughter Holly, who couldn’t stop laughing wearing some crazy black glasses. She does marketing for the Mollydooker brand. There also used to be 'Goose Bumps' sparkling Shiraz. I'm not sure where or how this fits but it appears to have been discontinued, or isn't currently available.

We collect and hold a vertical collection of Blue Eye'd Boy, their Shiraz/Syrah, as one of signature wines for our own 'blue eye'd boy', son, Alec.

Sadly, the producers founders, Sarah and Sparky Marquis have split up, Sparky departing the business, and Sarah, who is also winemaker, remaining as CEO. Interestingly, Sparky is a personal friend of my Australian colleague, with whom I interact weekly in running my global enterprise software business, my day job. They're friends and race car buddies, both owning and racing their cars on the amateur circuit down there. I'll look forward to meeting Sparky when I eventually visit down-under, once Covid subsides and business conditions warrant. I'll also look forward to visiting the winery and vineyards there. 

Mollydooker, under Sarah's leadership was awarded by Australian telcom company Telstra in the the SA Telstra Business Awards.  From the 21,000 entries, Mollydooker was not only awarded winners of the ‘Medium and Making Waves’ category, we were also named 2019 Telstra South Australian Business of the Year!

Mollydooker "Scooter" Merlot 2007

This is from Mollydooker McLaren Vale, Long Gully Road Vineyard.

Interesting, that like the 2007 Napa red we opened the other night, this vintage release of this label also rates better than any other year for this wine, according to Vivino.

Wine Advocate gave this wine 91 points.

Wow what a surprise - (wife) Linda loved this - she prefers big bold spicy, peppery wines, ala a Aussie Shiraz. The profile of this was more so, obtuse, bold fruits, than a Bordeaux Merlot varietal profile of more reserved softer fruits as used in blends to soften the more tannin and structured Cabernet. At fifteen years, this was showing nicely and seemed to be still within its prime drinking window, showing no signs of diminution from age whatsoever.

Bright ruby colored, medium full bodied, vibrant expressive red and black berry fruits accented by bold spice with notes of pepper, cedar, and hints of cassis and bitter dark mocha with a full round tannin bright acid laced finish. 

RM 89 points.   

Cellartracker members' reviews were mixed - many finding this over the top, even over the hill several years ago. Most of them consumed this a decade ago! 

https://www.cellartracker.com/wine.asp?iWine=560534 

2/11/2012 - Colia wrote: 89 Points - "Still totally black and dense. Tannins are huge but soft, the fruit is a little muddled, but chocolate covered dried blueberries with a cup of doffee is pretty close. The finish is a little bitter."

6/9/2011 - ADiamond Likes this wine: 89 Points  "Big fruity, jammy wine. It went extremely well with a spicy Turkish meal. As long as you are selective as to what meal, it needs a meal, to drink this with you will love it."

1/15/2012 - tcarter Likes this wine: "Big jammy flavor coupled with leathery, earthy tones. Drinking great right now but probably best to drink this year."

5/3/2011 - ADiamond wrote: 88 Points - "A real fruit bomb, jammy, a ton of spice and boy is it hot Not a sipping wine, drink this wine with a heavy, rich meal and both will be enjoyable"

4/21/2011 - powrsurg wrote: 89 Points - "Spicy as usual. Fruity, with a strong pepper"

https://www.cellartracker.com/wine.asp?iWine=560534

https://mollydookerwines.com/

@MollydookerWine

Carpenter Creek Cellars Merlot

Carpenter Creek Cellars Merlot

For simple casual sipping with some pasta leftovers from last other night's dinner, I pulled from the cellar this Merlot from Carpenter Creek Cellars in Northern Indiana. We tasted and acquired this wine during a visit to the winery last fall, picking up a couple bottles for such an occasion. I wrote in detail about Carpenter Creek Cellars in an earlier blogpost here. 

Carpenter Creek Cellars American Merlot NV

Winemaker's notes: "A medium bodied red with an herbal aroma with hints of walnut and tea leaves."

This is labeled as an 'American Red Wine' indicating it is comprised of grapes sourced in America without further specification. It is produced at the winery in North Central Indiana from grapes sourced from various suppliers and growers in Northern California. They procure some of the grapes through a middleman so in some cases they do not the precise provenance or specifics of the grower.

Ruby colored, medium bodied, tangy red berry fruits with notes of black tea, tobacco leaf and hints of leather and white pepper on the finish. 

RM 87 points. 

https://www.cellartracker.com/wine.asp?iWine=3529433

https://carpentercreekcellars.com/

Avignonesi Desiderio Cortona Merlot 2005

Avignonesi Desiderio Cortona Merlot 2005 at Italian Village, Chicago

With much of the team in town for meetings, we dined at our regular go-to place, Italian Village, Chicago. Many of our alternate sites are still closed due to the pandemic.

This winery is named after the Avignonesi family, founders of the original estate. It was acquired in 2009 by Virginie Saverys who before moving to Tuscany in 2007 to pursue her passion for fine wines, had a highly successful legal career in Belgium. 

She bought Avignonesi with the intention of taking on an established winery recognised for its quality, innovative research and experimentation and take it to a new level of excellence. Introducing sustainable farming methods and biodynamic viticulture, Avignonesi has become to the largest biodynamic winery in Italy. Saverys' aim for Avignonesi is to produce authentic, unique wines, that mirror the distinct identity of Montepulciano which are also healthier for her customers, land and future generations.

The estate has grown to 420 acres of vineyards including the purchase of a state-of-the-art winemaking facility in the Montepulciano appellation. 

Avignonesi is overseen by CEO and Winemaker Matteo Giustiniani. Florentine by birth, he studied oenology and viticulture at the University of Florence and later gained a Master in Oenology from the University of Bordeaux. 

Assisting Giustiniani is COO and Agronomist Alessio Gorini. Alessio joined Avignonesi in 2014. Born in Pistoia, Alessio has worked and studied in some of the most important wine areas in the world, including Bordeaux, Burgundy and New Zealand, where he developed understanding of biodynamic viticulture. He defines himself as a “foot-soldier of the vine”. 

At Avignonesi, they say, "the 'heavy lifting' is done in the vineyard with the close collaboration between the agronomist and the oenologist and their capacity to observe and act in the best interest of nature, fruit, staff and final consumer."

The Avignonesi brand now produces a broad portfolio of eighteen different labels. most produced primarily from Sangiovese, but also some Bordeaux varietal red wines, and some white wines and Blends comprised of Chardonnay, Malvasia, Trebbiano, Sangiovese and Grechetto. Their Cantaloro brand consists of every day wines in red, white and rose. They also produce a Grappa and a Grappa Reserve. 

The Tuscany wine region, or Toscana in Italian, is Italy’s best-known wine region and its most diverse. Historically Sangiovese was the primary grape grown in Tuscany and Chianti was considered the purest expression of Sangiovese. Sangiovese and its many clones are still important, and they are the grapes used for the Tuscan appellations of Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano, Chianti, Chianti Classico and Carmignano. 

Over the last 50 years, innovative producers, many of them in southwestern Tuscany in the area called Maremma, have also planted traditional Bordeaux varietals Cabernet Sauvignon, Merlot, and Cabernet Franc. Some producers have gone against tradition and blended those varietals with Sangiovese to produce respectable wines that do not conform to Italy’s appellation regulations. Such wines are called Super Tuscans.

I selected this label from the extraordinary, extensive Italian Village wine list and wine cellar. Wine Director and friend Jared Gelband was tied up, busy serving other patrons. When he later came to our table to check on us, seeing this bottle he exclaimed, 'I saw the order ticket for this label placed and suspected that was probably you!"

This label, Avignonesi Desiderio is comprised of Bordeaux varietals, primarily Merlot, sourced from the Cortona area of Tuscany.  

This wine gets its name from Desiderio, the name of a large bull that lived on Avignonesi’s Capezzine Farm more than one hundred years ago, and became something of a legend. At that time Desiderio was the largest bull in Tuscany and because of his excellent genes, helped refine and define the Chianina cattle race, specific to the region. 

This Merlot label is a tribute dedicated to the majestic beloved bull, a testimony of the wine’s origins, and as a symbol of its powerful, yet sensuous character.

This release is a blend of 85% Merlot and 15% Cabernet Sauvignon. 

The fruit for this label is sourced from the Cortona Central Coast estate vineyards, Le Badelle estate vineyard, planted in 2000, La Selva estate vineyard, planted between 1973 and 2004, Selva Nuova and Selva Vecchia, La Selva estate: planted between 2003 and 2005; Ribuio, La Selva estate: planted in 2000, and Paggino, La Selva estate vineyards planted in 1973.

In recent years, 36000 bottles, 3000 cases were produced of this label. 

Recent releases of this label were awarded 95 points by James Suckling, 93 points by Veronelli and 91 points by Wine Spectator. This release was awarded 89 points by Robert Parker and Wine Spectator.

At going on seventeen years this was probably at the apex of its drinking window, not likely to improve with further aging. The fill level, label, foil and cork were in perfect condition for their age.

Dark garnet purple colored, nicely balanced, smooth and polished, black berry fruits accented by smokey clove spice, licorice, tobacco, hints of dark chocolate and herbs with earthy Tuscan notes indicating Tuscan terroir, turning to dusty tannins with tangy acids on a long finish. 

RM 91 points

https://www.cellartracker.com/wine.asp?iWine=505621

https://www.avignonesi.it/

https://italianvillage-chicago.com/

https://italianvillage-chicago.com/wine-cellar/ 

https://twitter.com/italianvlg

https://twitter.com/jzgwine 

 

Keenan Napa Valley Merlot 2003

 Keenan Napa Valley Spring Mountain District Merlot 2003

With left over BBQ and pizza, searching for an accompanying red wine, I pulled from the cellar this vintage Napa Merlot for the occasion. At nearly two decades of age, I presumed this was not too old, but not too young for enjoyable sipping. 

This is from Keenan Winery and Vineyards, high up Spring Mountain, above the town of St Helena in the Mayacamas Range, the western wall that forms Napa Valley below. There they farm 50 acres of vineyards with estate grown Bordeaux varietals Cabernet Sauvignon, Merlot and Cabernet Franc, as well as some Chardonnay and Zinfandel. 

As shown in the rear label, this wine was crafted by Nils Venge as consulting winemaker to Keenan. 

We visited the rustic Keenan Winery estate during our Napa Valley Wine Experience back in 2007, when we tasted and acquired this bottle as part of a mixed case selection including some large format bottles.

I had fun with this label gifting a magnum of one of their special reserve bottlings to a friend of the same name for a special holiday dinner back during that era.

Keenan Napa Valley Spring Mountain District Merlot 2003

At nineteen years, this wine, obtained at the winery near time of release has since then been cellared in our home subterranean cellar. 

As is routinely the case with such bottles, this was starting to show slight signs of diminution from age, the fill level, label, foil,and most importantly, the cork were all in ideal condition, appropriate for the age. 

The cork came out cleanly and easily using ah 'ahso' two pronged cork puller. 

The wine showed a dark blackish inky color with a bright garnet rim, medium full bodied, forward tangy full blackberry and black currant fruits with a predominate layer of smoke, earthy leather and notes of cigar box and hints of creosote, with tongue coating tannins on a lingering finish.

RM 88 points. 

https://www.cellartracker.com/wine.asp?iWine=265403

https://www.keenanwinery.com/

https://twitter.com/keenanWinery

 

Team Dinner at Italian Village Chicago

Team Dinner at Italian Village Chicago features Galatrona Toscana, Caprili Brunello di Montalcino and a Chianti Classico Gran Selezione

My leadership team (engineering, development, operations and strategy) gathered in Chicago again as we continue to build out our strategic plan. Once again, we dined at Italian Village, Chicago, our regular dinesite due to its broad menu, extraordinary wine cellar list, proximity to the office and our hotels, and our long standing friendships with staff there. 

Being what is becoming a regular outing, as somewhat regulars there, tonight we had fun presenting to Gina Capitanini, third generation owner of the historic restaurant, a 'team picture' of this part of our group with wine director Jared Gelband and Garardo, one of the floor managers. Look for it/us on the walls of pictures of celebrities, notables, and some of us regulars.

Wine Director Jared Gelband, recently returned from his wine tour to Italy, pulled from the cellar a couple wines for our dinner, a Sangiovese and a extraordinary Tuscan Chianti Classico Merlot Bordeaux varietal, and a blend of the two. 

Prior to dinner we met to plan a special event dinner for an upcoming global team gathering and we had a glass of this classic unique premium label.

Vignamaggio Monna Lisa Gran Selezione Chianti Classico DOCG 2016

This producer estate, Vignamaggio, has been in operation since 1404. The estate sprawls over more than 400 hectares, with vineyards, vegetable and ornamental gardens and a historic winery. The state-of-the-art working farm has Chianti Classico vineyards, olive groves, thriving vegetable gardens and fruit trees, forests, and also raises animals.

This label is named in tribute to the daughter of the original owners of the estate, who became eternally famous after Leonardo da Vinci painted her portrait.

It carries the distinctive "Gran Selezione" designation and is only made in the best years. It is produced from select grapes from Vignamaggio top three, most prized vineyards – Prato, Solatio and Querceto. It is a blend of 85% Sangiovese and 15% Merlot and Cabernet Sauvignon, aged partially in French oak barriques for 18–20 months and partially in larger barrels. The entire ageing process takes a minimum of 30 months, of which at least six are in the bottle.

The Gran Selezione designation, established less than a decade ago, was created to allow Chianti producers to compete with Brunello Riservas and the best of Montalcino, with longer aging requirements and a high quality standard, showcasing and representing the best of Chianti.

The 2016 vintage release was one of the best ever  with both Vinous and Robert Parker’s Wine Advocate scoring it as their favorite vintage ever, such that this is considered the best version of Monna Lisa yet.

Only five pallets of this superlative Gran Selezione made their way to the US, a tiny amount for a wine  with such a reputation as a can’t-miss for Tuscan lovers and collectors. Its not surprising that Italian Village with their extensive deep and broad cellar offer this on their winelist.  

This was awarded 94 points by Vinous.

Dark, bright ruby purple colored, somewhat translucent yet full-bodied, this is complex and concentrated, combining Sangiovese’s savory, red-fruit richness with the velvety softness of Merlot and powerful structure from a bit of Cabernet Sauvignon, concentrated yet elegant with black and red cherry fruits, wine, allspice, notes of tobacco and leather turning to gripping but polished tannins on the long long finish. 

RM 92 points.

https://www.cellartracker.com/wine.asp?iWine=3602213

https://vignamaggio.com/

Amazingly, after dozens of meals at Italian Village Chicago over as many years, tonight's meal was one of the best ever. I write often about the importance of pairing the right wine with food, or vice versa, which can have a multiplicative effect when done perfectly. 

Reading the Italian Village menu, I was drawn to the "House Specialty" designation of the Lasagna, with meat sauce, white cream sauce, Parmesan cheese, baked in Mozzarella cheese (shown right). Selecting this for my dinner this was the best Lasagna I have ever tasted, and was perfectly matched with the exceptional Galatrona Toscana. 

While opening, decanting and serving the Galatrona, Jared described the wine, the producer, and the profile and character of this aged vintage release. Listening to this, colleague Kevin changed his entree selection to the filet of beef steak with sauteed shrimp (shown left), topped with a sauteed garlic and olive oil sauce served over spinach, which proved to be another extraordinary pairing. 

A couple of the fellas had what is becoming another regular favorite, the Pheasant Agnolottini - pillow shaped pheasant-filled pasta in a butter sage sauce, sprinkled with Parmigiano-Reggiano. 

Of course, our dinners there are all about the pairing of the food with extraordinary, spectacular wines - taking advantage of the extraordinary Italian Village cellar and winelist selection!

Galatrona Petrolo Toscana 2001

Petrolo produces estate bottled terroir driven wines from vines of Sangiovese, Merlot and Cabernet Sauvignon, focusing on careful selection of grapes from low yields and artful winemaking.

Back in 1716 Cosimo III de Medici, the Great Duke of Tuscany, stated with an edict which areas had the most valuable production of fine wine and quality olive oil, recognizing 4 areas, Chianti center (between Panzano and Greve), Carmignano (west of Florence), Pomino (east of Florence) and the Val d’Arno di Sopra (the western and eastern hills along the Arno river between Florence and Arezzo, where Petrolo is located) .

A century later, in 1834, agronomist Giorgio Perrin, owner of Petrolo and member of the Accademia dei Gergofili of Florence, noted Sangiovese from this area, especially that spot called Campo Asciutto (now Bòggina), was commonly planted and blended with “French grapes” in Chianti to combine with Sangiovese. 

The Estate was acquired in the 40’s by the family Bazzocchi that followed up the tradition of carefully producing high quality wines. Petrolo’s vineyards extend across 75 acres in the DOC Val d’ Arno di Sopra appellation, bordering the south eastern area of Chianti Classico. The vineyards are found at an altitude between 250 and 450 meters elevation consisting of loose-packed soil with different mixture of rocks like marl, sandstone and shale typical of the Chianti area.

The Galatrona vineyard consists of 7 1/2 acres, planted in 1990, the first Merlot vineyard that Petrolo planted. This label, Galatrona has been produced from this vineyard since it’s very first bottling in 1994, composed of 100% Merlot.

The Feriale vineyard, added another 12 acres to the Galatrona vineyard, when it was planted in the 90’s, almost entirely of Merlot plants, with a few vines planted to Bordeaux varietals Cabernet Sauvignon, Cabernet Franc and Petit Verdot, intended for the production of Galatrona. The peculiar soil, rich in clay in combination with schist, marl and sandstones, allows the concentration of all the noble components of the grapes, fundamental for the great structure, elegance, balance and persistence wanted for this wine.

Petrolo’s wines are crafted to achieve the greatest quality that also best represent the terroir of the historic Estate. Galatrona wines were ranked among the ten best merlot in the world according to Wine-Searcher.com in November 2018. 

Galatrona is the “Gran-Cru” of Merlot of Petrolo, only made with the finest select grapes from the vineyard of the same name.  

This label was awarded 96 points and a Collectible by Wine Spectator,  and 92 points by Robert Parker's Wine Advocate who said: "The 2001 Galatrona confirms its status as one of Tuscany’s better Merlot bottlings." Production has grown from 850 cases in the early years to 2500 cases in recent year. 

At twenty years, this is likely at the apex of its drinking window, showing no signs of diminution whatsoever, with perfect cork, but not likely to improve any further from aging. Look at the difference in the color of the residue on the corks between the two bottles of our flight - the Sangiovese (ruby) and the Merlot (dark garnet).

Opened and decanted for an hour, dark garnet colored, medium-full bodied, a symphony of elegant flavors, soft, silky, polished, dense blackberry and notes of black cherry and plum fruits with tones of mineral, spice, tobacco and leather with smooth polished fine grained tannins on a long seductive finish. 

RM 94 points. 

https://www.cellartracker.com/wine.asp?iWine=97792

https://www.petrolo.it/

 Caprili Brunello di Montalcina 2016

The estate was founded by Alfo Bartolommei in 1965. The Bartolommei family settled in the Municipality of Montalcino at the beginning of the last century.  The family originated from Podere Marzolo in the Municipality of Cinigiano (Province of Grosseto).

In 1911, the family moved to Podere Poggi, moving several times from one country home to another on the Villa Santa Restituta estate until they finally arrived at the Caprili farm home in 1952 which they took over and continued to work the land by sharecropping.  

In 1965, the Bartolommei family decided to buy the property from the Castelli-Martinozzi family, owners of Villa Santa Restituta estate.  In the same year, 1965, they planted the first vineyard, still called “Madre” to this day, where the clones for the new vineyards planted on the estate are selected.

The first bottle of Brunello di Montalcino was the 1978 harvest and was put on the market in 1983.

A great representation of Sangiovese at its best from a spectacular vintage, this 2016 release was awarded 96 points by Wine Enthusiast, 95 points by Robert Parker's Wine Advocate and Wine Spectato, and 94 points by James Suckling and Vinous.  45,000 bottles were produced. 

 

Bright ruby colored, medium bodied, bright vibrant tangy slightly tart cherry and ripe plum fruits with floral, dusty rose, cedar and hints of mint and camphor with tones of leather, and smoky creosote on a zesty acidic found tannin laced finish. 

 

RM 91 points.

 

https://www.cellartracker.com/wine.asp?iWine=3255726

 

https://www.caprili.it/en/home/  

 

https://italianvillage-chicago.com/