Pour Boys Fall Wine Dinner

Pour Boys Fall Wine Dinner features spectacular wines and food pairings

We hosted our Pour Boys wine group fall wine dinner. Bill & Beth came in from South Carolina, escaping Hurricane Ian, Dr Dan & Linda from Indiana, and Lyle and Terry out from the City. 

We were joined by son Sean and Michelle and grand-daughter Lavender, recently new neighbors, and son Ryan and wine buddy Dave M. 

 Each time we think we have out done ourselves with a spectacular wine flight, we seem to step it up another level, and tonight was another such occasion. 

We started with a pair of premium California Chardonnays with grilled scallops in beure blanc sauce, baked brie in pastry with toasted almonds and figs, with fresh berries and toast points, and deviled eggs. 

Nickle and Nickle Sonoma County Russian River Valley Stiling Vineyard Chardonnay 2013

Sea Smoke Santa Rita Hills Santa Barbara County Chardonnay 2010

Dan brought a recent release of this label which we set aside to drink this older vintage release. 

Lyle wanted to try a certain St Julien Bordeaux from his cellar so I opened an older vintage of the same label for a mini vertical tasting of Château Branaire-Ducru. We then opened another Bordeaux from the same vintage for a mini horizontal tasting as well. 

Château Branaire-Ducru St Julien 2005 and 2010

Linda and I visited and toured Château Branaire-Ducru Chateau winery and vineyards (below) during our St Julien Bordeaux Wine Experience in 2019. We also visited Pauillac and the vineyards and grounds of Château Pichon Lalande (below), one of my absolute favorite producers' labels.

 Chateau Pichon Longueville Comtesse de Lalande Pauillac 2010

As we then moved to the dinner courses we opened a selection of California Bordeaux varietals and blends, starting with Linda's stuffed mushrooms followed by chopped wedge dinner salad. 

Linda then served grilled Tomahawk Rib-eye beefsteaks with a medley of grilled vegetables - corn, brussel sprouts, carrots, haricot verts, and onions, and scalloped potatoes.

Linda then served with the grilled Tomahawk Rib-eye beefsteaks a delicious medley of grilled vegetables - corn, brussel sprouts, carrots, haricot verts and onions, and her super scalloped potatoes.

Flight of California Bordeaux varietals and red blends - 

Chateau St Jean 'Cinq Cepages' Sonoma Red Blend 1997

We have visited the magnificent Chateau St Jean in northern Sonoma Valley numerous times over the years during trips to Napa and Sonoma, including a couple visits with Bill and Beth. 

Most recently we visited Chateau St Jean in Sonoma and did a Reserve Private Tasting with Dr Dan and Bill during our Napa Sonoma Wine Experience in 2017 (shown left).

Peter Michael 'Les Pavots' Red Blend 2011

Fellow wine buddy Ernie couldn't make it tonight. He's a wine club member from this producer and often brings this wine to our dinners. We've been fans and collectors of this wine for decades and pulled from the cellar this vintage release of a favorite label to match/compare with the same vintage Diamond Creek, another legendary label. 

Peter Michael hails from Newbury in Berkshire, England where I worked for fifteen years back in the eighties and nineties. I regret this was in the early days before he became a legendary American wine producer and hospitality entrepreneur over there, and that I never got to meet him during my almost two hundred trips to the region. 

Diamond Creek Vineyards Napa Valley Diamond Mountain Gravelly Meadow Vineyard Cabernet Sauvignon 2011

We've visited Diamond Creek Winery on several occasions over the years. We did a private tasting with Bill and Beth during our Diamond Mountain Wine Experience - Diamond Creek Vineyards back in 2011, and then again with Bill and Beth and Dan for the Diamond Creek Open House 2015 Release Tasting in 2017 (shown left).

Beaulieu Vineyards Georges De Latour Vineyard Napa Valley Red Blend 2009

Brandlin Mt Veeder Napa Valley Cabernet Sauvignon 2016

We were then joined by son Ryan and his neighbor, wine buddy, Dave; Ryan brought a couple of big reds from Napa Valley and Dave brought a classic Aussie Shiraz/Syrah. 

Ryan and Dave recently hosted a spectacular Boy's Night Out cellar tour and tasting that I wrote about in these pages.

Phillippe Melka 'Metisse' MontBleau Vineyard Napa Valley Cabernet Sauvignon 2019

Seven Apart 'Expedition' Napa Valley Cabernet Sauvignon 2018

To accompany and pare with the Melka I pulled from our cellar a vintage release for a vertical comparison. It was fun to compare these Phillippe Melka labels in light of our recent visit to Galena Cellars Vineyards and Winery where we met Eric White, President and Winemaker for Galena Cellars who in 2015,  went to cult-cab Napa Valley producer Brand, and worked with Phillippe Melka there.

Phillippe Melka 'Metisse' Napa Valley Red Blend 2000

Wine buddy Dave brought from his cellar this classic Australian Shiraz/Syrah signed by the producer.

Mollydooker Velvet Glove McLaren Vale Shiraz 2006

 This signed bottle is especially appreciated as a special bottle as it is signed by Mollydooker co-founder producer Sparky Marquis (who has since left the business). Sparky is a personal friend and fellow racing enthusiast with a colleague and business associate,  Peter F, who manages Australia and the Asia Pac region in my business.  

For dessert, Linda served her delectable chocolate mousse with homemade profiteroles with fresh berries and whipped cream. 

To accompany the dessert course we pulled from the cellar an aged birthyear vintage port from Ryan's birth year.

Warres' Late Bottled Vintage Port 1982

As the evening progressed, to settle or substantiate debates and claims, and open questions about the Napa Valley vintage years 2004 and 2005, the guys ventured back down to the cellar to pull a couple Napa Cabernets from those vintages.

Ryan and Dave - photo from
Caroline Ct Wine Boys 22

Darioush Napa Valley Cabernet Sauvigon 2004 

This was somewhat special because we were first introduced to Darioush and first had a wine dinner together with Bill and Beth at a Cress Creek Country Club wine dinner back around the millennium.

We've visited Darioush several times over the years. Most notably was a private wine dinner hosted by Darioush and Domaine de Chevalier at Everest Dining Room. Chicago, with a special dinner matched to a flight of wines from Darioush and Domaine Chevalier. 

 

This fabulous private dinner was hosted by Darioush & Shaptar Kaledi of Darioush Winery and Olivier Bernard of Domaine de Chevalier (shown left with a much younger me). Dr Dan attended with us as our guest for this special dinner.

Most recently, we all visited the Darioush Napa Valley Estate Winery Visit & Tasting during our 'Pour Boys'  Sonoma/NapaValley Wine Experience back in 2017.

 

Paradigm Napa Valley Oakville Cabernet Sauvingnon 2005

 

Linda and I visited the Paradigm Oakville estate winery and vineyards and were hosted by owners Ren and Marilyn Harris back in 1999, as part of our Napa Valley Wine Experience 1999, and have been collecting this label every since.

Unless we manage another group dinner in the meantime, we'll next meet for our annual OTBN - "Open That Bottle Night", as is customary, the last Saturday in February. Following the seasons, we'll meet down on Seabrook Island in Charleston at Bill and Beth's. We hope then to possibly be joined by Bob & Gloria from Palm Beach County, and perhaps Ernie, and possibly Eric and Cathy, whom were all unavailable for tonight's gala.

Catch 35 Naperville Seafood and Wine Dinner

Fabulous Seafood Wine Pairing Dinner at Catch 35 Naperville     

We took fellow Pour Boy Dr Dan to Catch 35 - Naperville to celebrate his decade birthday. He brought from his cellar this ultra-premium Chateau Boswell Chardonnay for a BYOB wine pairing. The girls went to the Boswell estate while hiking during our Napa Wine Experience in 2017, the estate  burned down during the raging fires that ravaged the Napa mountainsides during 2020. 

Our dinner at Catch 35 was wonderful - exceptional in every respect - each entree exceeding expectations. Dan and I ordered the Georges Bank Scallops with braised shortrib & red potato hash on black pepper aoli. Both Lindas ordered one of the two daily special Halibut dishes - Sweet and Sour Crispy Halibut with bell peppers, onions and pineapple with jasmine rice, and Alaskan Pan Seared Halibut with Panko, Asiago-Parmesan in cannellinis beans with onions and heirloom tomatoes. 

The Georges Bank Scallops with braised shortrib & red potato hash on black pepper aoli was a mind-blowing combination pairing, almost like two separate and distinct entrees thrown together. The scallops were perfectly prepared and tasty, but almost overpowered by the somewhat off-putting braised short-rib which was delicious in its own right. The two foods compete with each other for center stage with the bigger bolder braised short rib overtaking the more delicate and subtle scallops.

 

Alaskan Pan Seared Halibut 

 

Sweet and Sour Crispy Halibut

 Our server Denzel, was exceptional, professional, hospitable and friendly, knowledgeable and attentive to the details of astute proper wine service of our wine selections, properly served, chilled and offering appropriate glassware. 

Chateau Boswell Absolutely Eloise Russian River Valley Chardonnay 2016

Dan brought this ultra-premium limited release label from his cellar, this from producer Richard Thornton Boswell, who in the 1980's pioneered the concept of a "Boutique" winery crafting small lot French Style wines sold directly to the client, at a time when the other 71 wineries in the Napa Valley sold mostly through distribution. Today, Chateau Boswell remains among the diminishing handful of privately owned family wineries amidst what has grown to 554 wineries in the Napa Valley today.

The fruit is from the Sonoma County, Russian River Valley, bordered by the Russian River and the Mayacamas mountains with the climate defined by its proximity to the ocean with coastal breezes bringing cooling fog through the Petaluma wind gap in the morning and evening, balancing the afternoon heat enjoyed in this appellation. This temperature differential creates excellent conditions for Chardonnays fruit with the long growing season, allowing time for optimum fruit maturity.

The grapes are from the Purrington Rued Vineyard, Ritchie Vineyard, and Dutton Ranch Sebastopol Vineyards, the fruit from each of these vineyards from very old vines which lends the complexity and intense fruit flavors which are key to the composition of memorable Chardonnay wines.

In the early days, famed winemaker André Tchelistcheff graced the Boswell winery with his immense knowledge and directed their early efforts. Building on that legacy and history, Boswell wines today are crafted under the tutelage of consulting winemakers Philippe Melka and Keith Hock who both work closely with Allison Nunnikhoven, Associate Winemaker for Chateau Boswell.

This was straw colored, medium bodied, with a slight haziness, rich, powerful, complex exotic medley of apple pear and apricot fruits, with a unique distinctive layer of dark toasted nuts with hints of dark toffee caramel with a cognac like lingering finish. 

RM 93 points. 

https://www.cellartracker.com/editnote.asp?iWine=2932507

http://www.chateauboswellwinery.com/ 

Besides the Chateau Boswell, we ordered from the broad and carefully selection winelist an as yet undiscovered label from a well known producer - Dance Chardonnay from Long Shadows. 

Long Shadows "Dance" Columbia Valley Chardonnay 2017

What a surprise to discover this label on the Catch 35 wine list. We've been Long Shadows Key Club Members since our visit to the Woodinville tasting room during our Washington Wine Experience when we visited the winery tasting room in Woodinville back in the fall of 2018. 

We receive a case of Long Shadows wines every quarter and hold several cases of their labels in our cellar and this was the first time we have seen or heard about this label, purported to be the latest addition to the portfolio.

Dance also has specific significance as just this very day we learned our daughter-in-law Vivianna's sister, Grace was engaged to be married. Grace was a career professional performing arts dancer having studied dance at New York Fordham University and then traveling with the world famous Alvin Ailey dance troupe. Indeed, when they toured Illinois, we met them for dinner at Angeli's Italian, our local neighborhood trattorria. 

Based on the enjoyment of this wine this evening, I promptly called Long Shadows and ordered a case of this limited release label, "Dance" as part of my wine club entitlement allocation. We'll look forward to serving Dance with the family at our next gathering, our upcoming Easter celebration dinner. 

This is 100% Chardonnay from the Washington State Columbia River basin Yakima Valley from the Wente Chardonnay clone plantings at two of Washington’s oldest Chardonnay vineyards, French Creek Vineyard, east of Prosser and Boushey Vine at the Boushey Vineyard, the Crawford Vineyard,and the old block at French Creek Vineyard.

Notes from the Winemaker: Introducing the newest addition to the Long Shadows line-up. This unique and wonderfully complex Chardonnay was fermented and aged using proprietary techniques with a combination of concrete eggs and French oak barrels for sixteen months.

The result is a rich, yet refined Chardonnay with a beautiful viscosity that carries the mid-palate while the acidity persists across a lengthy finish.

Winemaker Tasting Notes: Great balance between vibrant fruit and minerality with flavors and aromas of white peach, apricot and baked apples. 

Straw colored, medium bodied, fresh apple and pear fruits with notes of lemon citrus, floral and toast with hints of tropical fruit, pineapple and spicy oak on a tangy acidic finish.

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=3322908

https://longshadows.com/

After dinner we retreated back to our house to finish the celebration dinner with German Chocolate Cake. 

With the cake we opened from the cellar Taylor Fladgate Late Bottled Vintage Port 1994. The 1994 vintage was one of the top vintages of the century with the top labels including Taylor Fladgate and Grahams Vintage Oporto both getting 100 points. 

At 28 years, this showed no signs of diminution from aging whatsoever, likely at the peak of its drinking window, but with another decade or two of life left yet. The label, fill level, foil, seal and cork were all in pristine condition. sea

This was a nice pairing with the chocolate cake, silky smooth, superbly balanced, ripe sweet fruits for wonderful casual sipping. 

https://www.cellartracker.com/wine.asp?iWine=12211

 

Hugo's Frog Bar al fresco wine and dining

Hugo's Frog Bar al fresco wine and dining 

We dined at Hugo's Frog Bar in downtown Naperville for a summer afternoon al fresco dining experience. I must admit I had this place all wrong as I had pre-judged by what I considered a 'stupid and illogical' name. The kids all rave about it so we gave it a try for a special lunch with special friends in from out of town. We dined outside on the patio adjacent to the fountain. There is much to be said about dining outside amidst the sound of trickling water.

I admit, I didnt realize it was a sister restaurant to the notable Gibson's Steakhouse downtown Chicago along the Gold Coast nightclub and entertainment district, or, that they had been in business since 1997, or, that they specialized in premier east and west coast seafood, oysters, crudos, frog legs, lobster and seasonal fish and shellfish, in addition to Gibsons Prime Angus and Gibsons Grassfed Australian steaks.

Lastly, readers of these pages know I measure a restaurant and dining experience by the wine selection and the available pairing of food and wine. 

Suffice to say, I was blown away, very impressed with the food, wine, and overall ambiance and dining experience. 

My initial skepticism deepened and continued when I read from the menu about the Seared Hudson Valley Scallops. I was intrigued by their preparation and accompaniments - brie cheese polenta, wild mushroom bordelaise sauce, and toasted sunflower seeds. 

 

But Hudson Valley Scallops? Scallops are from the bay, or the ocean, or they would have to be farm raised, in an environment not conducive to delectable eating. 

 

I challenged the server who insisted they were Hudson Valley, wild caught, fresh scallops. I was still skeptical, especially when she insisted they were Bay Scallops. I mentioned Hudson Valley is the Hudson River in middle and upper state New York, not near any Bay, or the Ocean. 

 

She went to the kitchen to re-confirm and came back and corrected what she had said, that they were Sea scallops, not Bay scallops, but still, from Hudson Valley! One last challenge, not Hudson Valley foie gras?  No, Hudson Valley Scallops! 

 

I gave in, rolled the dice and gave it a try. They were spectacular - perfectly prepared and accompanied by an imaginative, delicious, delectable delightfully prepared and presented sauce. 

 

The wine selection - B-T-G (by the glass) was decent, respectable, a selection of a dozen chardonnays B-T-G (by the glass), a half dozen each Pinots, Cabernets, 'American Reds' and 'Imported Reds'. 

 

Wine List ? An impressive, imaginative, well thought out, carefully prepared wine list that touched all the bases from simple to complex, budget conscious to self indulgent - all American wines, with all the requisite varietals, regions and blends. I found no less than a two dozen bottles of wine that I would find suitable, reasonably priced, and appropriate accompaniments to the menu selections, for a primo optimal wine and dining experience. Kudo's! 

 

With our entrees, Linda and I each selected a glass of Chardonnay, each to our preferred style. 

 

Far Niente Napa Valley Chardonnay 2018

Far Niente has been producing this Napa Valley Chardonnay since 1979. It was their first varietal cultivated and bottled. Far Niente Chardonnay is a blend sourced from Napa Valley vineyards located in Coombsville. Nestled in the rolling foothills, protected by those hills east of the city of Napa, Coombsville offers the characteristic cool climate of Carneros, with less wind, with deeper, well-drained gravelly loam and volcanic ash soils - ideally suited from Chardonnay. 

 

Producer notes: "Aromas of melon, sweet citrus and white blossom floral layered with notes of flint, yeast and sweetly toasted oak. A smooth and focused entry is followed by a silky midpalate with ripe flavors of honeydew and lemon, supported by just of touch of wet stone, yeast and toasted hazelnuts. The finish is long and structured with citrus rind and mouthwatering acid." 

This is an amazing label given that they produce 40 thousand cases of this wine, year after year, amazing volume with consist quality.

This was awarded 90 points by Wine Spectator, "Rich and juicy, with oaky accents to the dried apple and glazed apricot flavors. The well-structured finish is filled with savory and buttery notes. Drink now through 2023. 41,970 cases made."

I liked it a lot, bright gold colored, medium bodied, round, full, bright expressive melon, wet stone, what the producer called 'yeast and toasted hazelnuts' with buttery toasted oak, rich mouthfeel and supple lingering finish. 

An ideal compliment to my entree - a perfect pairing, which only amplified the enjoyment of both! 

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=3413850

https://farniente.com/wines/varietals/chardonnay

Linda had the salmon entree and chose this Santa Barbara Chardonnay which she knows well as we have bottles from this producer (shown) in our cellar. The salmon was perfectly prepared and presented and was ideal with the Cambria Santa Barbara Chardonnay.

Cambria Santa Barbara Chardonnay 2017

We've had several bottles of this producer over the years and find it a high QPR, great value nice balanced dependable every day wine.  

 

From Santa Barbara, this was less buttery and oaky than many of the Napa Chardonnays that tend to be a bit bigger and fuller. This has more a clean citrus based layer than the Far Niente above, more to Linda's preference. 

Wine Enthusiast said of this Santa Barbara label. "candied or pie-filling pineapple jam, Mandarin orange zest, apricot brulee and vanilla custard flavors..."

 

I give this 88 points, but at a fraction of the cost of the Far Niente, one would argue it is a higher QPR and therefore better value. In any event, its what one prefers in character and style and this is Linda's preference. 

 

Prior to our entrees we had the Loaded Wedge with bacon, tomato & Blue Cheese. Bingo. 

 

Afterwards we had the two dessert selections, creme brulee and the flourless chocolate cake with berry sauce and creme fraiche, all the food groups, both large enough for sharing, and both delicious. 

As mentioned, I had the scallops, ideally accompanied by Far Niente Napa Valley Chardonnay. Spectacular! Memorable! Notable! 

I am still skeptical about the Hudson Valley seared scallops, and am still half believing they confused the Seared Scallops with foie gras with the Hudson Valley designation being a misnomer with the scallops. I stand ready to be corrected, or enlightened, or ratified. In any event, they were wonderful! 

After lunch I wondered into/through the empty mid-afternoon dining room. It looks delightful and inviting for a wonderful dinner experience and I can't wait to try it out, soon!

 

Vintage Napa Cab Trio mark celebration dinner

Trio of Vintage Napa Cabernets - Pride, Robert Craig and Silver Oak mark celebration dinner

For a gala family birthday celebration dinner, I pulled from the cellar some vintage Napa Cabernets to pair with grilled sirloin steak and sea scallops. Between thundershowers we were able to eat on the deck. It was a wonderful gathering of our seven grandkids.

Linda prepared grilled Salmon, chicken breasts and scallops in addition to the grilled sirloin steak. For dessert, Erin prepared a marvelous chocolate cheesecake with coffee crust and fresh berry coulis.

We had left over from the dinner selections the evening before a vintage Napa Cab and a Sauv Blanc. I started out looking to create a mini-horizontal tasting of the 2000 vintage to pair with the 2000 Craig Mt Veeder Cab we had left from last night. Digging through the cellar with son Ryan, we were evaluating a half dozen options when we came upon a selection '95 vintage releases. We opted for the older vintage as part of cellar management as well as just pure exploration. I still hold a half case of Pride Mountain cellars Cabernets from the mid-nineties as well as a broad selection of Silver Oaks from the era, so we pulled one of each.

Testament to the depth and breadth of our cellar, Cellartracker records indicate we have 86 bottles of 46 different labels from the 2000 vintage. Surprisingly, we hold 119 bottles from 41 different labels from the 95 vintage.

Linda prepared grilled sea scallops, salmon and chicken breasts, so, with eight adults drinking, I opened a magnum of Bouchaine Napa Valley Carneros Chardonnay.  We also had the remains of the Cliff Lede Sauvignon Blanc from the night before.

Bouchaine Napa Valley Carneros Chardonnay 2014

Bouchaine claims to be the oldest continually operating winery in Carneros dating back to the first vines planted in the 1880s by local legend Boon Fly. The property has passed through several hands to the current owners Gerret and Tatiana Copeland who purchased the property in 1981. They were among the early planters of Pinot Noir and Chardonnay in Carneros. 

Located down at the bottom of Carneros near the top of San Pablo Bay, Bouchaine produce about 22,000 cases of wine a year of Chardonnay and Pinots including , Pinot Noir, bright, spritzy Pinot Blanc, melony Pinot Gris and elegant Pinot Meunier, under the leadership of new winemaker Chris Kajani who was hired in 2015.

The Estate Chardonnay comes from 35-year-old vines and Dijon plantings dating to 1996, and more than a dozen blocks; 6,783 cases were produced. It’s 90 percent barrel fermented (15 percent new oak, Hungarian and French), and 10 percent stainless steel.


This release got 92 points from Robert Parker Wine Advocate.


James Suckling-Napa Valley, California- "Orange peel, lemon zest, slate, nectarines and spices. Very understated and pretty on the palate with a medium to full body, reserved but present acidity and a bright finish."

This 2014 Chardonnay Estate is straw golden colored, medium-bodied, notes of orange blossoms, apple tart and lemon meringue, bright, citrus flavors with a hint of oak and a toasty undercurrent, the fresh and elegant, with a wonderful intensity of citrus flavors and long, mineral-laced finish.

RM 90 points.  


https://bouchaine.com/

https://twitter.com/BouchaineWines

@BouchaineWines

https://www.cellartracker.com/wine.asp?iWine=2465323

Pride Mountain Vineyards Napa Sonoma Cabernet Sauvignon 1995

We still hold several bottles from a case we purchased at the winery during a visit to the estate high atop Spring Mountain above St Helena back in the late nineties.

While past the apex of its drinking window, this is still showing very nicely with sound color, and resolute structure.

Consistent with earlier tasting notes, dark, full bodied, firm, the full complex dark blackberry and black currant fruits are starting to give way to leather, mushroom, cedar, tobacco, smoke and earth still showing earlier hints of subtle dark mocha on the full firm lingering tannin finish. Still life left but should be consumed over the next couple of years.

I gave this 91 Points back in 2013 and 90 points in 2009. The Reserve bottling of this vintage got 98 points from Robert Parker and 97 points from Wine Spectator. 

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=6236

Silver Oak Cellars Alexander Valley Cabernet Sauvignon 1995

Ray Duncan and Justin Meyer founded Silver Oak Cellars in 1972 with the idea of making only one varietal – Cabernet Sauvignon. Meyer was a winemaker for Christian Brothers and Duncan brought his business background to the enterprise. In the nearly fifty years since, Silver Oak became one of the most successful in the state and has developed a cult following of folks who admire Silver Oak’s oak accented polished style of primarily Cabernet Sauvignon, sometimes blended with small amounts of Merlot, Cabernet Franc and Petit Verdot.

The winery owned 200 acres of vineyards in Alexander Valley and 15 in Napa Valley producing about 50,000 cases a year. Justin Meyer sold his shares of the winery to the Duncan family in 2001, and a second generation of Duncans operated winery operations before selling off their holdings a few years ago. 

We hold a dozen and a half vintages of this iconic label dating back to the birthyear vintages of our kids in '81, '82, '85 and '90, of which we still hold in magnums. We also hold six liter bottles of the single vineyard designated bottling Bonny's Vineyard for son Alec's birthyear vintage, which we'll serve at his wedding this fall. So it is that we often open Silver Oak on special occasions.

Tonight this 1995 Alexander Valley Silver Oak Cab was showing its age as the color had taken on a slight browning on the rim and the fruits were starting to give way to some funkiness and earthy notes.

Dark garnet colored, medium full bodied, has a garnet hue with some slight browning at the rim, the black fruits were giving way to aromas of cigar box, leather and herb flavors with notes of cherries and dark chocolate and anise.

RM 88 points.

This release got 94 points Robert Parker's Wine Advocate  and 92 points from Wine Spectator.

Parker noted, "given proper cellaring, this wine can be enjoyed now through 2019".

Characterizing notes from Robert Parker, "Critics have argued that the wine does not age particularly well, but that has largely been proven a myth for some vintages. Silver Oak generally is not as long lived as Chateau Montelena, Dunn, or other Napa Cabernets with a 30-40 year aging potential, but they can have a broad window of drinkability, known to be delicious at release, and able to sustain their fruit and character for typically 15 or more years."

https://www.cellartracker.com/wine.asp?iWine=2580

Hungry Blonde Chardonnay L'Ecole Semillon Fiora Geneva

Hungry Blonde Chardonnay and L'Ecolle Columbia Valley Semillon with Crabcakes and Scallops Al Fresco at Fiora Restaurant Geneva

We took a trip out to Geneva to visit friend Kay Z and had a delightful lunch at Fiora Restaurant in its rustic charming landmark building and al fresco patio setting.

Fiora was voted by patrons as the 'Best Restaurant' in the Fox River Valley.

Linda had the Seared Scallops and I ordered the Maryland Crabcakes.

Linda had the Seared Scallops with Chili Lime, smashed avocado and tropical corn salsa for her entree (below). From the BTG (By-The-Glass) winelist she had a glass of the Hungry Blonde Chardonnay.

Hungry Blonde Carneros Napa Valley Chardonnay 2015

Produced by iconic Cary Gott, the fruit for this captivating Chardonnay comes from the Poe Vineyard, which sits adjacent to the world renowned Hyde Vineyard in the Carneros appellation at the bottom of Napa Valley near San Pablo Bay. 

Wow, what a find in a BTG offering. Unapologetically bold, Hungry Blonde’s Napa Valley Chardonnay makes no excuses for being made in a rich and buttery style that defines classic California Chardonnay to the fullest. Jeb Dunnuck, former critic for Robert Parker’s The Wine Advocate gave this 92 points and wrote, “the 2015 Chardonnay Hungry Blond offers a rock-star Chardonnay experience .... at 30 bucks it’s a killer value.”

Butter colored, full bodied, bold, bright delectable full forward flavors of buttered citrus, honeysuckle, peach, smoky sweet hazelnut and hints of caramel.

RM 92 points.

https://www.cellartracker.com/wine.asp?iWine=2926167

For my entree I had the Maryland Crab Cakes with remoulade sauce, served over sautéed spinach, with estate salad tossed in citrus vinaigrette dressing (below). To accompany this I ordered from the winelist, BTG L’ECole No. 41 Sémillon.

L’Ecole No. 41 Columbia Valley Sémillon 2017

We stopped by the L'Ecole Winery in Louden, WA during our Walla Walla AVA Wine Experience last fall. 

Three generations are involved in the winery managed by Marty Clubb, Managing Winemaker and Co-Owner with his wife, Megan, and children, Riley and Rebecca.  The family-owned artisan winery was founded by Megan’s parents, Jean and Baker Ferguson, in 1983.  

Marty, along with Norm McKibben (Pepper Bridge Winery) and Gary Figgins (Leonetti Cellar) were early viticulture pioneers in the Walla Walla Valley.  In 1997, they partnered to begin the 170 acre expansion of Seven Hills Vineyard.  In the mid-2000s, they partnered once again in the adjacent 1,800 acre vineyard development, SeVein, home to L’Ecole’s newest Estate Ferguson Vineyard. In addition to the Estate Ferguson and Estate Seven Hills Vineyards, Marty works with over 30 vineyards' growers throughout the Columbia Valley.  

This is a blend of 85% Sémillon and 15% Sauvignon Blanc. Fruit for this label is sourced from the Columbia Valley Klipsun, Rosebud, Stillwater Creek, Lodmell and Seven Hills vineyards.

Light straw colored, light medium bodied, bright vibrant melon, pear and citrus fruits with balanced acidity, layers of honeysuckle, honeydew melon, and lemongrass persist with a clean, crisp finish.

RM 88 points.

https://www.cellartracker.com/wine.asp?iWine=3006438

https://www.lecole.com/

https://twitter.com/lecole41

https://www.fioras.com/