Enjoying wine - perspectives on wine buying, collecting, tasting, a study in wine marketing & branding; observations, experiences and ruminations of a winegeek & frequent traveler. Sharing so others can 'unwindwine' for greater wine discovery, understanding and appreciation.
Round Lake Vineyards and Winery - Round Lake Minnesota
On our cross country roadtrip getaway, we stopped at Round Lake Vineyards and Winery
in Round Lake, Minnesota, a further exploration and discovery of
Midwestern Wines. Round Lake Vineyards is the family owned and operated
enterprise of Scott Ellenbecker and Jenny Ellenbecker, and their two
sons, Logan who serves as winemaker, and Mason who manages events and
marketing.
Scott Ellenbecker, CEO, and Logan Ellenbecker, Winemaker
We started our trip with a visit to Galena Cellars Vineyards and Winery in
northwestern most Galena, Illinois. I wrote in an earlier blogpost about Galena Cellars' efforts to determine the ideal grapes for the unique terroir
of their Northern Illinois site - the exposure, soils, drainage, climate and elevation -
all the elements that contribute to and manifest themselves in the wines
produced from grapes grown on the property.
For our visit to Round Lake, we met and were hosted by founder
proprietor Scott Ellenbecker who took us on an extensive tour of the vineyards and the
production facilities.
Round
Lake has taken great care
and put much attention to the careful selection of grape varietals that
are best suited to their unique site. They have twenty-two acres planted
to vineyards on the thirty acre estate on the shore of Round Lake,
which provides some micro-climate moderation in extreme weather.
The
Round Lake Vineyards were first planted in the spring of 2007 in three
grape varieties: La Crescent, Frontenac Gris and Marquette which are
some of their most treasured vines producing some of their best
and most award-winning wines.
In 2008, they planted two more blocks in the grape varietals St. Pepin and Brianna, which source two of
the most distinct wines produced by the winery. They also added to their Marquette plantings.
Since then, they have added Petite Pearl, Sabrevois, King of the North, Petite
Amie, Frontenac Blanc and Louise Swenson grape varietals.
Most recently,
they also planted the Itasca grape developed by Peter
Hemstedt who at the time was at the University of Minnesota.
The Marquette grape has proven to be especially
well suited to the distinctive terror of the site and produces strong
canes and beautiful bunches.
Round Lake's south-facing slope runs
from the crest of the hill north of the winery towards the south and has
sandy loam soil with great drainage for both water and air and rich
topsoil that holds great nutrients - an ideal vineyard location to
grow grapes.
Marquette grapes due to be picked in a couple of weeks
Round Lake has had the most success with the
Marquette grape of which they have three different blocks, each
producing fruit with distinctive characteristics - one lighter and
fruity
while the others are richer and more complex.
The Round Lake
property has rich black soils that are
streaked with fractions of sand and gravel that provide good drainage
and also gives the wines great mineral character. The well water on the
property
reflects the strong odor of iron and minerals, which also translates to
the
wines we grow.
Today Round Lake grow over
19,000 vines across four vineyards in seven blocks. They also source
grapes from contract growers across the region as well as sources as far
away as California.
Wines produced by Round Lake are branded
and labeled according to their source and are attributed to Estate
wines, Minnesota Wines and American Wines for grapes sourced from
outside the state and region.
During our visit they were amidst the
crush of several ton of Brianna grapes that had just arrived from their
source in Iowa and we were able to witness them 'crushing' and
de-stemming the grapes and pumping the juice into the stainless steel
tanks for fermentation - overseen by winemaker and production manager
Logan.
We also toured the bottling and labeling line and the
barrel storage cellar. Scott shared the challenges they have faced in
the past year with their supply chain - experiencing severe difficulties
in sourcing barrels, bottles, corks and supplies.
Scott showed
us the barrel storage facility which is being readied for filling, that includes barrels sourced from leading French
cooperages that used to operate out of Napa Valley, but have since closed,
forcing them to ship barrels from France through the port of Norfolk.
He also sources new American Missouri oak barrels from the Oak Cooperage in Higbee,
Missouri.
We toured and wrote about theCooper's Oak Winery and OAK Cooperage facilities during our Missouri Wine
Experience a few years ago, when we got the chance to watch them cut and shape the wood,
assemble and toast, then trim the barrels. Oak produces barrels for some
of the top producers and brands in the United States, France and beyond,
including, most notably, the cult Napa Cabernet producer Silver Oak, who have since acquired the business to ensure an ongoing supply of their specified optimal barrels for their wines.
Round
Lake do a great deal of marketing and promotion of their venue which
sits on the shore of Round Lake, as a site for special events including
weddings. Scott talked at length about his culinary preparations and the
many dishes he created for wine dinner special events at the winery.
Round Lake have a Bistro restaurant and host live music at events
and on weekends. They also host many wine dinners paired with Round Lake Wines. Scott shared with Linda many of his culinary creations that he has crafted for such events.
We dined at the Round Lake Bistro restaurant and did a wine flight tasting outside on the veranda adjacent a small pond and fountain.
Round Lake produce a broad portfolio of wines - Red, White, Sweet and Sparkling.
We tasted a Red Flight of the following labels:
Round Lake Vineyards Sangiovese 2019 - This is actually sourced from the Sierra Foothills, Amador County California
Round Lake Vineyards Heron Red Blend
Round Lake Vineyards Gander Red Blend
Round Lake VIneyards Petite Pearl 2019
We also tasted Round Lake Brianna - one of their most popular white wines. It is a grape that is most consistent and natural in reflecting the source fruit.
The restaurant and adjacent grounds with live musicians performing on the lawn.
Son Ryan and neighbor Dave M hosted a wine tasting opening their two cellars and a flight of spectacular wines accompanied by artisan cheeses, smoked salmon, charcuterie and assorted eats.
Evening hosts, Ryan M and Dave M
Dave is the principle of Elements, the banquet meeting facility, wine and food service associated with Hotel Indigo in Naperville (IL). We recently hosted our global team summit there for a week, where we met, and learned he was my son's neighbor and a fellow oenophile and serious wine collector, and hence the planning began for wine get-togethers such as this!
Dave's Cellar
Ryan anchored the tasting flight with a couple of ten year old labels and suggested I bring some vintage in five or ten year increments in light of my cellar collection spawning several decades. I pulled from my cellar two twenty-five year old labels from the 1997 vintage to round out the tasting.
What great fun and how special to share a father-son shared interest experience such as this.
Ryan started with three classic Napa Valley labels from his cellar, accompanied by a selection of artisan cheeses and charcuterie.
Dominus Napa Valley Proprietary Red 2012
Vineyard 29 Napa Valley Aida Vineyard Cabernet Sauvignon 2012
LaJota Napa Valley Howell Mountain Cabernet Franc 2018
From my cellar we opened two vintage Napa Cabernets.
Lokoya Napa Valley Howell Mountain Cabernet Sauvignon 1997
Plumpjack Estate Napa Valley Cabernet Sauvignon 1997
We moved around the corner to Dave's house with his magnificent cellar from which he offered our choice of wines to open. His home is full of wine themed artwork and artifacts besides the incredible rec room, wine room and cellar. The formal dining room features this spectacular wine art from famous wine paintings artist Eric Christensen. This rare Giclée oil print by America's
Watercolor Master is a hyper-realistic oil featuring the Napa Valley producer Duckhorn and their Discussion bottle with many imaginative and intriguing reflections.
Once down in the cellar - we focused on selecting the continuation of the evening's wine flight. Dave has set the tone having opened the legendary producer Scarecrow and their Napa Valley Red M Etain.
Ryan pulling down an OWC (original wood case) from Dave's cellar collection
We pulled from Dave's extensive cellar collection and tasted a spectacular flight of extraordinary Napa Valley Cabernets.
Scarecrow M Etain Napa Valley Red 2017
Continuum Napa Valley Red 2014
Realm 'The Tempest' Napa Valley Red 2014
Hall Vineyards Kathryn Hall 2015
And from Argentina, Nicolás Catena Zapata, Adrianna Vineyard in the Gualtallary District, Tupungato Alto Region, Uco Valley, Mendoza, Argentina this Malbec,
Adrianna Vineyards River Stones Malbec 2015
To end the evening, late into the early morning, we retired to Dave's outdoor patio for closing out the remaining wines, some aperitifs and cigars.
What a spectacular evening, looking forward to our next Caroline Crew wine event.
Thanksgiving dinner features family, food and extensive wine flight (s)
For Thanksgiving dinner, we hosted a traditional holiday dinner featuring twenty-three members of extended family, fellowship, a gala feast of all the customary dishes - turkey, dressing with gravy, three different preparations of stuffing, green bean casserole, corn casserole, mashed potatoes, sweet potatoes, brussel sprouts, asparagus, fresh baked rolls, cranberry sauce/salad, mixed green salad, all accompanied by a broad flight of appropriate matching wines.
Prior to dinner we had a selection of artisan cheeses, fresh fruits and mixed vegetables, olives and peppers, shrimp cocktail, and other accoutrements.
I set the dinner table with glassware for a flight of wines to accompany four dinner courses, sparkling white, white, red or big red, and aperitif of dessert wine, prompting Linda to remind me it was a dinner, not a wine tasting. Of course, I disagreed ... You be the judge.
I was prepared to open a lighter red wine, Pinot Noir, for the turkey and stuffing dressing, but the crowd overwhelmingly favored and opted for Big Reds as opposed to the more genteel Pinot.
Our wine flight (s):
Thanksgiving Dinner White Wine Flight
FranciaCorte Berlucci '61 Rose Sparkling Wine
Field Recordings "Hock" Edelzwicker (Noble Blend) Alsace White Wine 2018
Schweiger Uboldi Vineyard Sonoma Valley Sauvignon Blanc 2018
Venge Vineyards Scout's Honor Napa Valley Red Blend 2015 and 2018
Viader Vineyards "V" Petit Verdot 2001
Del Dotto Vineyards Connoisseur Series Napa Valley Cabernet Sauvignon 2001 (Magnum)
Cliff Lede "High Fidelity" Stags Leap District Red Blend 2017
Venge Vineyards Family Reserve Napa Valley Oakville Cabernet Sauvignon 2006
Chateau Doisy-Vedrines Grand Cru Classe Sauterne Bordeaux 2005
Thanksgiving Dinner Red Wine Flight
Watch for follow on tasting notes and reviews as we parse this selection, and follow on with several more spectacular wines during our gala holiday weekend of extensive festivities.
“A Night in Sicily”Covid Lock-in Virtual Wine Dinner Presented by Chicago's Italian Village Restaurants
Italian Village Restaurants in Chicago hosted “A Night in Sicily” presented by Jared Gelband, Italian Village Wine
Director and Chef Jose, and guest host Italian Wine Specialist, Daniele Sbordi, who lead a virtual journey to the
island of Sicily and a tasting of wines from producer Donnafugata
Winery.
A four course dinner was specially prepared for pick-up at the restaurant complete with preparation directions and a wine course selection of three bottles of Donnafugata Sicilian wines.
For the occasion, we were joined by son Sean and daughter-in-law Michelle in person in our dining room, and daughter Erin and son-in-law Johnny and their four children, who attended virtually via zoom from their home. We were joined via zoom with another dozen folks.
To facilitate and optimize the experience, we set up a large screen TV and our computer in the dining room for the occasion.
The dinner:
Antipasta Crostini con Caponata - Rustic Italian Bread / Caponata Topping
Primi Ravioli con Ricotta - Hand made Ravioli / Ricotta and Parmesan Cheese / Pistachio pesto sauce
Secondi Braciole alla Siciliana - Filet Mignon / Proscutto / Provolone / Green Onion / Salsa di Pomodoro
Dolce Italian Cannoli / Italian Biscotti
Vini - The Wine
Donnafugata "Sur Sur" Sicilia DOC Grillo 2019
Donnafugata "Floramundi" Cerasuelo di Vittoria DOCG 2018
Donnafugata "Sul Volcano" Etna Rosso DOC 2017
I wrote in these pages recently about the art and magic of pairing food and wine to magnify the overall experience. Tonight, the masterful pairing of the wines to the food courses by Wine Director Jared and Chef Jose amplified both the food and the wine. As a result, as I wrote Jared in a follow up note, "everything exceeded my expectations, the food, the wine, the pairing, the overall experience".
Donnafugata was established in Sicily in 1983 byGiacomo Rallo, the fourth
generation of a family with over 160 years of experience in quality
wine, along with his wife Gabriella, a pioneer of viticulture in Sicily. Giacomo passed away in 2016, so the company today is run by their children José and Antonio and a team of people focused on excellence.
The name Donnafugata comes from a novel by Tomasi di Lampedusa entitled Il Gattopardo (The Leopard). The name that means “donna in fuga”
(woman in flight) refers to the story of a queen who found refuge
in the part of Sicily where the company’s vineyards are located today.
The adventure tome also inspired the corporate logo, the image of a woman’s
head with windblown hair that dominates the brand and adorns every bottle. All Donnafugata wines' labels and names are inspired by Gabriella Rallo and designed by Stefano Vitale whose original artwork is featured each on the labels of each of the two dozen wines they produce. His works were featured in an exhibition "Art and Wine - Chasing Donnafugata”, presented by
FAI – Fondo Ambiente Italiano in Milan in 2018 in the
prestigious Villa Necchi Campiglio.
Donnafugata produce over forty estate wines meaning they are sourced from the producer owned vineyards that span almost six hundred acres of 45 different varieties of grapes indigenous to Sicily. Total production is near 5 million bottles annually.
Donnafugatta "Sur Sur" is produced from Grillo, an ancient Sicilian grape varietal. The grape name grillo means cricket, for the crickets that are common in the region and said to bring good luck. The name comes from the classical Arabic language
which was once also spoken in Sicily. The label features Stefano Vitale artwork of Gabriella (founder
of Donnafugata, with her husband Giacomo) as a girl in flight, running
barefoot through the flowers and fresh grass.
This is 100% Grillo classified grapes from the Sicilian DOC, according to Italy’s 'denominazione di origine controllata' (DOC) classification system, akin to France's well-known Appellation d’origine controlee (AOC) and America's AVA systems. DOC, means designation of 'controlled origin', it is the second highest quality classification of the Italian system.
There are 329 different DOCs in Italy, across a wide range of red and
white wines across the country, from Prosecco sparkling wines to the Vin Santo dessert wines of Tuscany. Each DOC has its own rules about
permitted grape varieties, maximum harvest yields, alcohol levels, and aging
requirements including use of barrels.
The grapes are from the western tip of Sicily, the Contessa Entellina estate and neighboring areas and in the hilly hinterland between Marsala and Salemi in the Baiata, Alfaraggio, Pioppo district. The region has a distinctive terrior, hilly with altitudes from 200 to 600 meters, loamy sub-alkaline limestone soils, arid with little rainfall, with substantial variance in warm daytime to cool nightime temperatures with Meditteranean breezes, that is ideal for the growing and ripening of Grillo grapes.
Donnafugatta have five hundred acres in eight different sites in the region where they grow both white and red grape varietals.
This label has been produced since 2013 with 4000 cases annual production. It was awarded 91 points, #86 of the Top 100 Wines of 2019 by Wine Enthusiast.
This was a wonderful pairing with the antipasta courses. We cheated and added a starter course of Linda's wonderful lobster tails on a ramukan of buttered croutons. Following was the Italian Village Crostini con Caponata - Rustic Italian Bread / Caponata Topping. Linda improvised with this course and chopped the Caponata into a wonderful tapenade. Both were wonderfully complemented by this wine.
Winemaker notes: "Brilliant straw yellow, on the nose SurSur offers a fresh bouquet with
notes of white fleshed fruit (peach and cantaloupe melon) combined with
scents of wildflowers and mint. A soft palate, the fruity notes return
combined with pleasant freshness."
This was straw colored, light bodied, aromatic with sprites of citrus, tropical fruit, floral, melon and hints of peach, dry with crisp clean acidity. Good QPR in this label.
Donnafugata "Floramundi" Cerasuelo di Vittoria DOCG 2018
This is a blend of grape varietals: Nero D’Avola, King of the Sicilian red grapes, and Frappato,
one of the most ancient native varieties of Sicily, sourced from 88 acres of eight Donnafugatta estate vineyards from the prestigious denomination: Cerasuolo di Vittoria DOCG, in the territory of Acate on the western side of the southern tip of Sicily.
The terroir is gently sloping terrain from 120 to 150 meters with sandy medium tectured limestone soils with warm temperate Mediterranean climate of warm temperate days moderated by sea breezes, and cool nights.
This label is classified DOCG (Denominazione di Origine Controllata e Garantita), the highest quality classification designation for Italian wines. , while the Denominazione di Origine Controllata (DOC), has less strict guidelines. The rules
for DOCG are stricter than DOC, yields must be lower and the wines
must be aged in barrels longer. Also, DOCG requires the wines be submitted for technical analysis and tasted for approval
by a government committee before they can be sold as DOCG wines. Interesting too, DOCG wines even have a numbered, government seal across the neck of the
bottle to prevent counterfeiting.
Floramundi, a refined red, the dialogue between two souls: the one of
Nero D’Avola, King of the Sicilian red grapes, and the one of Frappato,
one of the most ancient native varieties of Sicily.
Like all Donnafuggati labels, Floramundi features distinctive colorful artwork by Stefano Vitale artwork, sponsored by proprietor Gabriella Rallo. This label features the stylistic figure of a woman in a rainbow of symbols, of the tradition of the historic Pupi Siciliani (Sicilian
Puppets).
This is the third vintage release of this label; it was awarded 92 points by James Suckling, and 90 points by Wine Enthusiast.
This was a wonderful complement to the Italian Village Primi Course; Ravioli con Ricotta - Hand made Ravioli / Ricotta and Parmesan Cheese / Pistachio pesto sauce. Linda was the favorite wine, food and pairing of the rest of our group. I preferred the Secondi course and pairing.
Winemaker notes for this release: "Intense ruby color with bright purple reflections; Floramundi offers
intense fruity aromas, among which the notes of black cherry and berries
(blueberry) stand out; the bouquet opens with delicate balsamic nuances
of laurel and characteristic spicy notes of black pepper. The tasting
is supported by freshness and softness that make it juicy and very
pleasant to drink. The tannin is fine and well integrated. Floramundi
2018 expresses the harmonious balance that Cerasuolo di Vittoria can
reach."
Bright Ruby colored, light-medium bodied, bright vibrant cherry and cranberry fruit flavors accented by tangy acidity, dusty rose floral tones and hints of white pepper.
For the main Secondi course, Chef Jose prepared this imaginative Braciole alla Siciliana - Filet Mignon with Proscutto, Provolone and Green Onion in a robust tangy Salsa di Pomodoro. The Chef's directions called for this to be mixed with the accompanying Italian Village signature rosemary potatos.
Linda called an option and served the potatos on the side which was a great move - they were akin to a whole additional course in of themselve and provided another complete wonderful tasting pairing experience.
The Donnafugata Sul Vulcano label is from the Etna Rosso Denomination. It is a Etna Rosso DOC classified wine. It is a blend of Nerello Mascalese, the main red grape variety from the prestigious Etna appellation, with a small percentage of Nerello Cappuccio grape varietal.
The fruit for this label is sourced from Donnafugata 45 acres of estate vineyards in Eastern Sicily, on the north side of the historic volcano of Mt Etna, Europe’s highest active volcano from which it derives its name, between Randazza and Castiglione di Sicilia.
The terroir there is a higher altitude of 750 meters with deep mineral rich volcanic soil, cooler sub-climate with the Sicilian dramatic variations of warm days and cool nights.
This was more my style of wine, darker, more dense concentrated and complex, more like a Nebbiolo or a Bordeaux varietal. Naturally, this style was ideally paired with the hearty beefsteak, cheeses and tangy pomodoro sauce. As noted above, it also paired superbly with the rosemary potatoes.
The art series stylistic label features a goddess-volcano with intense colors, red,
yellows, and iridescent blacks, another design of artist Stefano Vitale.
This is the second vintage release of this label, first released in 2016.
James Suckling and Wine Critics.com both gave this 93 points.
Winemaker notes: "Pale ruby red, Sul Vulcano offers an elegant bouquet with notes of red
fruits (raspberry and cherry) and flowery scents (violet), along with
delicate spicy nuances of cinnamon and nutmeg."
Garnet colored, medium bodied, robust flavors of black raspberry and black cherry with notes of tobacco, hints of graphite, floral violets, hints of cinnamon and nutmeg spices with moderate tannins on the finish.
We supplemented Jared's Italian Village Donnafugata wine flight with a dessert wine from our cellar for the Dolce Course of Italian Cannoli and Italian Biscotti. Linda also served her Pots-au-de-Creme Chocolat dessert.
Château Suduiraut 1er Cru Classe Sauterne 2002 We enjoy sweet unctuous desert
wines with salads, cheese or deserts. This was a nice finisher, a
perfect complement to the final Dolce course.
This is a classic Sauterne, a blend of Semillon (94 %) and Sauvignon Blanc (6 %). Château Suduiraut is considered to be one of the finest Sauternes.
The
history of Château Suduiraut, dates back to the 1600’s. It was
classified as a Premier Cru during the official 1855 wine classification
programme. The French conglomerate AXA Millésimes acquired Suduiraut
in 1992. Golden honey, dark amber colored,
full bodied yet delicate, nicely balanced fruit and floral aromas,
complex roasted and candied notes of apple, vanilla and honey, medium
sweetness and a long smooth silky finish. Not as sweet and unctuous as
some vintages, the fruit is more subdued lacking the apricot nectar and
honey of some vintages. This showed plenty of botrytis, with predominate
notes of smoke, marzipan, almond, ripe apple, and hints of vanilla on
the tongue cloying finish. RM 91 Robert Parker's Wine Advocate rated this wine 90-93 points, Wine Spectator, 90 points.
Round
Lake do a great deal of marketing and promotion of their venue which
sits on the shore of Round Lake, as a site for special events including
weddings. Scott talked at length about his culinary preparations and the
many dishes he created for wine dinner special events at the winery. 
