Quilceda Creek Columbia Valley Red Wine 1997

Quilceda Creek Columbia Valley Red Wine 1997

For a quiet mid-week solemn dinner at home with L, I pulled a time-to-drink wine that I remember we've had together on a memorable occasion - dining al fresco at Meritage French Bistro in Chicago a dozen years ago.

Consistent with last tasting in 2010 but with continuation of the effects of aging. Ruby colored, medium bodied, big floral tones predominate as the black cherry and red currant fruits are starting to give way to tones of cedar, leather and mushroom with hints of almond, vanilla, sweet spice and soft oak on a lingering smooth firm dusty tannin finish, as age is taking effect, reaching the last chapter of its aging profile.

Blend of 73% Cabernet Sauvignon, 6% Merlot, 21% Cabernet Franc.

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=2253

http://www.quilcedacreek.com/

Eataly Il Pesce for Great Seafood sans Fanfare

Eataly Il Pesce for Great Seafood sans Fanfare

Eataly Chicago Shown Above

On our getaway weekend in NYC, for lunch, we dined at Il Pesce at Eataly on 23rd St across from the spectacular picturesque historic Flatiron building, just a short walk from the Path.

Eataly, with locations beyond Italy and New York in Chicago, Dubai, Turkey and Japan, is a sensation - a conglomeration of all things Italian food and drink - wine, cheese, gellato, pasta, bread, meats, fish, and did I say pasta? ... all in one bustling location.

Each location features several restaurants, a wine bar, an expresso bar, gellato counter, cheese station, breads, fresh meat and fresh fish counters... like being in an Italian Village in a high energy bustling city setting. Its not intimate or conducive to conversation, but the food is good and the service rapid and past paced, friendly and responsive.

Flatiron Building, New York

One of the daily feature specials posted on the chalkboard was pan seared Flounder with roasted potatoes and cucumber salad. It was spectacular.  

From the menu we also had the Capesante con Indivia e Arance - Pan Seared Scallops with Orange Braised Endive, Thyme and Breadcrumbs. It was equally delectable.

To accompany lunch we order two wines (Italian, naturally) BTG (by the glass), Mirafiore Langhe Nebbiolo 2011, and Le Vigne di Zamò Friulano, 2013.



Mirafiore Langhe Nebbiolo 2011

According to Eataly, this wine has antique origins dating back to Emanuele Alberto, Count of Mirafiore, a legitimate son of King Vittorio Emanuele II and Rosa Vercellana. The Count of Mirafiore was the first to have the idea of transforming his farm into a winemaking house. The result was a line of extremely high quality wines that are inspired by the great tradition of Piedmontese wines, and which today still have the original historical label of  “Casa E. di Mirafiore”.

Dark purple garnet colored, medium to full bodied, ripe plum and blackberry fruits were accented by tones of mocha, hint of licorice with spicy nutmeg and tobacco turning to soft smooth tannins on a long lingering finish.

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=1930723

Le Vigne di Zamò Friulano 2013

Straw colored, light bodied, green apples, hints of citrus and pear on a crisp clean acidic finish.
RM 88 points.

https://eataly.com/resources/eataly/files/Pesce%2002-09-2015.pdf

Murrays Cheese - Ultimate Wine Cheese Experience

Cheese Murray Cheese - Ultimate Wine Cheese Experience

For the ultimate cheese and wine experience, Murray's Cheese Bar on Bleecker Street in Greenwich Village offers an extensive cheese selection from Murray's Cheese shop a few doors down. Artisan cheeses are selected and served as learned and imaginative pairings with meats, beer, wine or even aperitifs- select your own or let their 'Cheesemonger' prepare a flight for you. Visiting son Alec for a NYC getaway weekend, he took us to Murray's, one of his favorite haunts for dinner.

Cheese and or meat selections are available ala carte, in pairs of three, four, five or eight different selections. All this in combination with an imaginative list of wines or craft beers, the cheese course can be the pre-dinner starter, the dinner main course, or the after dinner option. Tonight, thirty four cheeses and eight meats were available from which to choose on the daily menu.

Murray's Cheese, name for founder Murray Greenberg, has been a fixture on Bleecker Street in Greenwich Village since 1940. In the early ‘90s, Rob Kaufelt bought Murray’s and transformed the downtown flagship store into a destination for food lovers. He sourced rare cheeses from around the world, built cheese caves to age and ripen them, and started cheese classes for foodies and professional alike in Murray's own classroom.  

Today,  Murray’s ships cheese across the nation to chefs and supermarkets through an extensive wholesale business. In 2012, Murray’s Cheese Bar opened nearby serving brunch, lunch, and dinner featuring the broad selection of cheeses from the cheese caves beneath Bleecker Street. 

On this evening, two flights of meat and cheese, paired with two wines, a white and a red, were our dinner, if you add in a bowl of the tomato bisque soup. We also had their Burrata Crispy artichoke & grilled bread plate.

For the wines, since we're in New York, I selected a New York State, Long Island wine, Cabernet Franc from Bedell Cellars. For the white, we had a Loire Valley Sancerre Chenin Blanc. In retrospect the white was too timid to stand up to some of the hearty cheeses and meats so next time, I'll select a heavier more robust expressive white wine - Vionier, Chardonnay, an Alsatian, or even a Riesling.

We selected two 4X4 flights (shown) - two plates of four meats and four cheeses, each accompanied by a garnish highlight such as a pistachio nut paste, a blueberry compote, natural honey paste, or cranberry glaze. Of the eight cheeses we selected, five were notable and worth repeating: my favorites were:

La Tur, from the notable Italian wine region of Piemonte, described by Murray's as "a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang."

From the Vermont Cellars of Jasper Hill comes 'bacony and creamy Bayley Hazen Blue, (below right) named for a Revolutionary War road in Vermont’s Northeast Region, a raw milk, farmhouse blue. Produced by the Kehler brothers, this is a like an English Stilton with its 'dry yet dense paste, full of balanced chocolate, hazelnut, and licorice flavors".


From France comes Selles-sur-Cher (left, leftmost) goat cheese. While traditionally, fresh cheeses were dusted in wood ash to encourage the development of a molded rind with patches of blue and gray mold, Murray's imports unaged rounds so they can control the development of a perfect rind: thin and cohesive in their own aging cave. The result is "a tiny, oozing creamline atop a fluffy interior paste with the pleasant texture of damp clay. The rind delivers insistent mineral notes, while the center is all briny, goaty tang and new-mown grass."

Another French cheese, La Tremblaye Persille de Rambouillet, "an incredibly smooth, creamy goat’s milk blue from La Tremblaye dairy in the countryside surrounding Paris. Originally a grain farm, it now boasts a herd of 150 cows and 600 Alpine goats and is located on picturesque farmland, surrounded by ponds and fields, lying adjacent to Rambouillet forest. From its ashy exterior to its “parsley veined” interior, the cheese’s supple texture melts on the tongue and fully coats the mouth with nuanced, terroir-driven flavors like clean lactic notes, white pepper and sweet cream. Simple companions, such as walnuts and honey add complementary and contrasting textures".

Lastly, St Stephen from New York Hudson Valley creamery/producer, Four Fat Fowl, a cow cheese named for the "colonial rental fee charged by the last landlord of Rensselaerswyck (what’s now Rensselaer county”), which amounted to a day’s labor, including ten to twenty bushels of wheat. Their small, bloomy rounds are delicately buttery, with hints of sun-dried wheat and sweet cream beneath its pillowy rind, making St. Stephen a true expression of local terroir." This was served with local, NY honey and fresh berry compote. 


Bedell Cellars North Fork Long Island Cabernet Franc 2013

Bedell Cellars produce a range of hand-crafted wines that get the most out of the unique North Fork maritime terroir - sandy soil, warm summers moderated by sea breeze cooled nights. I visited Bedell Cellars back in 2001 and thought they were one of the highest quality producers in the area, especially of red wines.

Slight opaque ruby colored, medium bodied, smokey, slightly earthy black cherry fruits with a hint of leather and cigar box on a slightly astringent tangy finish.

RM 87 points.



https://www.cellartracker.com/wine.asp?iWine=1984796

http://www.bedellcellars.com/



http://www.murrayscheesebar.com/ 

http://www.murrayscheese.com/

Taken Napa Red Blend

Taken Napa Valley Proprietary Red Wine Blend 2012

Visiting New York this week, I found this high QPR Big Napa Red in several wine merchants. Taken is a joint venture between  Josh Phelps and Carlo Trinchero, two well known family names in the world of wine, next generation producers from at least one winemaking family known for Swanson Vineyards and Trinchero Family Estates, which is one of the largest wine producers in the US. (Its not certain that Josh is related to that Phelps).

Josh and Carlo grew up together in the wine centered town of St. Helena, in the heart of Napa Valley.  With a tagline, "great wine made by great friends", the mission of Taken Wine is to produce wines they and their friends and other young people from the millenial generation would enjoy. This release of Taken certainly hits the mark, and appeals to wine geeks from the boomer generation too!

I picked up a bottle for dinner at Warehouse Wine & Liquor in Danbury, Ct. I then picked up another at Buy Rite in Jersey City who have both the 2011 and the 2012 vintages in stock at under $30. 

Taken Wine Company was launched in 2009 and their first release was Taken Napa Valley Cabernet Sauvignon, 2010.  They subsequently released two other branding labels, Complicated which has a Pinot Noir, a Chardonnay and a Red Blend, and Available.

As they write on their website, their branding reflects the steps they have "taken" on their journey, a whimsical, fun-spirited, wordplay venture that whether taken, complicated, or available, provide their handicraft of wines. Their wines are available as part of the portfolio of the large established Trinchero Family Estates.

The aim is that the Taken names, Taken, Complicated, and Available, all tie into social media and are relevant to their generation.

This 2012 Red Blend reflects the much heralded vintage in Napa Valley, which benefited from an ideal growing season - rainfall in the spring, optimal temperatures in the early summer with warm days followed by cool nights, through to an early October harvest. Yields were high and the fruit was high quality. It was a great year to be in the wine business, and to be a consumer, since high quality wines should be in abundance that should result in some great value high QPR - Quality to Price Ratio wines. Taken Red Blend emerges as such a find! It is a blend of 60% Cabernet and 40% Merlot of Napa Valley fruit, aged in French Oak Barrels.

Dark inky purple colored, medium to full bodied, intense concentrated forward ripe blackberry and blueberry fruits accented by layers of dark chocolate, anise and expresso with tones of graphite, earthy notes, and hints of vanilla and sweet spicy French oak. Only a bit of heat from the 14.5% alcohol and the graphite tone detract from the balance and polish of this wine.

RM 92 points.

http://takenwine.com/ 

Del Dotto Gio Tuscan Reserve - Spring Valley Uriah Highlight Angeli's Italian Dinner

Del Dotto Gio Tuscan Reserve - Spring Valley Uriah Highlight Angeli's Italian Dinner

For a Saturday evening dinner outing with Gary and Laurie M. at Angeli's Italian, our favorite neighborhood trattoria, we took two mature vintage reds BYOB from the cellar - 1997 Del Dotto Giovanni's Tuscan Reserve and 2003 Spring Valley Vineyard Uriah red wine. As usual the carefully prepared with fresh ingredients and homemade pasta was great featuring seasonal favorites Pasta and Peas with Italian Sausage in Vodka Cream Sauce, Clam Chowder and Angelis Special Salad. Angelis has raised their  corkage fee to $20 which we feel is too high and will detract from and reduce the frequency of the dining experience.

Del Dotto Napa Valley Giovanni's Tuscan Reserve 1997

We don't collect Italian wines and they represent perhaps a mere 1% of our cellar. This Sangiovese based blend is the closest we come to an Italian accompaniment so it is a lead wine we take to Italian dinners. I have written often in this bog about Del Dotto pioneering efforts with Sangiovese in Napa Valley and this wine.

These is the second to last bottle from a case of this vintage. Initially, upon opening this was consistent with earlier tasting notes ... medium bodied - ruby color starting to take on a slightly brownish rust color at the rim; aromatics of black berry and woody cedar and a slight earthy funkiness showing its age, eventually giving way to slightly tart black cherry fruit with tones of leather, anise and spice turning to moderate silky tannins on a pleasant lingering finish of soft oak. We saved a third of the bottle and the next evening the tangy dark fruits were accented by cedar and floral tones with a smokey oak tannin on the finish.

RM 88 points.

https://www.cellartracker.com/wine.asp?iWine=148343

 

Spring Valley Vineyard Walla Walla Valley Uriah Red Wine 2003

This is the oldest of ten vintages we hold of this wine and is the last bottle from this year. This is a Merlot based Bordeaux blend. At fourteen years its likely at the apex of its tasting window/curve.

Dark garnet colored, medium to full bodied, bright vibrant flavors of black berry, cherry and currants with tones of tea and cigar box turning to mild tannins and  lively acidity on the long, silky, finish.

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=148343

Big Red Wine Flight with Pizza on Boys' Night Out

Big Red Wine Flight with Pizza on Boys' Night Out

When wine buddy and colleague Gary M brought his son Brett over to tour our cellar, they showed up with a couple of pizzas on an evening we were all bach'ing it. I was hoping (my) #1 Son Ryan could also join us but it turned out he was traveling.

We pulled (from the cellar), popped and poured some big hearty pizza wines. I wanted to show off one of my favorite Big Reds, Flinders Run Southern Flinders Ranges Shiraz, compared to another similar vintage and site selection Kaesler Bogan 2005, and another favorite high QPR favorite Shiraz Ninety-Plus Cellars Lot 101.

I've written in this blog about the producer Flinders Run Emanuel Skorpos and the Southern Flinders Range's site and their winemaking heritage.

We hold two vintages of this wine, the 2005 and the 2006 which was bigger, more brooding and bold, but less slightly polished or elegant than the '05. That said, I wanted to see how the '06 would match up alongside the Kaesler which has a similar style and character but is even moreso the traits of the '06 relative to the '05, Flinders, forward, slightly aggressive, less polished.

Flinders Run Southern Flinders Ranges Shiraz 2006

We love this wine and consider it a benchmark representation of Southern Australian Shiraz at its very best, and at a pricepoint between $25-35 it offers a relative great QPR (Quality to Price ratio). I wish I could find more of it. Not sure what happened to Flinders Run. It appeared on the market selectively for these vintages and we haven't see it since.

Like earlier comparison tasting of varied big reds, this was the hit of the evening. Consistent with earlier notes, the 2006 Flinders is dark inky purple, full bodied, powerfully scented bouquet of dark berries, smoky minerals and fresh flowers bursting with flavors of thick chewy black raspberry, blueberry and cassis with layers of nut, vanilla and hints of mocha flavors on a tongue coating lingering finish with tones of black tea and what Parker refers to as 'pain grillé' which is the French word for 'toast'. As much as we like this wine, the 2005 may be even better, being more polished, smoother and more balanced.

RM 93 points. 

https://www.cellartracker.com/wine.asp?iWine=579974

https://www.cellartracker.com/wine.asp?iWine=421985

http://www.flindersrun.com.au/

Kaesler The Bogan Barossa Valley Shiraz 2005

Like the Flinders, this is not for the feint of heart. This is another big bold forward wine that demands a food pairing to balance its aggressiveness. While this label tends to be popular and highly rated, it is not a style I favor, as I find it to have non-fruit characteristics predominating that detract from its appeal. Before we tasted this, I warned the guys it would be similar in style with its big bold forward approach, but the fruit would be diminished by a layer of tea, tobacco leaf and creosote. It revealed itself exactly as I predicted.

Read through the long litany of Cellartracker reviews and see the preponderance of earth, pepper, coffee, smoked meat, leather and mint, eucalyptus and  you'll see what I mean. While these are all acceptable descriptors and tones in a big forward wine, I prefer they be accents rather than the mainstream headliner tones, which has been my experience with the lesser and mid tier Kaesler labels (Oct 10, 2002, April 20, 2008,  Sept 22, 2005, February 28, 2007). Only at the high end with their ulta-premium 'Old Bastard' label (March 11, 2002, May 22, 2004, February 23, 2013), at $100+, have I experienced the fruit to predominate in their wines.

As with earlier tastings, dark inky purple garnet colored, full bodied with nose of earth, pepper and spices before revealing fruit flavors. Tones of blackberry, black cherry are overtaken by alcohol, smoke, creosote, tobacco leaf and black tea with hints of cedar and mint on the firm lengthy finish.

RM 88 points.

https://www.cellartracker.com/wine.asp?iWine=292220 

http://kaesler.com.au/ 

Ninety Plus Cellars Columbia Valley Lot 101 Syrah 2009

Like earlier tastings, I opened this Shiraz to show a contrast in styles and regions, and age, of the same varietal. I've raved about this wine several times in this blog, and tonight, like before, it didn't disappoint, standing up to the other Big Reds. I've stated that this may be one of our favorite drinking wines in our cellar right now, certainly at this price point!

Compared to the forward, obtuse Kaeslar, the Lot 101 Shiraz came across as smooth, polished and elegant, although not as much so as the Flinders.

Dark inky garnet colored, medium to full bodied, this full throttle Syrah reveals layers of blackberry and black currants fruits with tones of sweet vanilla, caramel and spice with hints of black pepper on a lingering smooth silky tannin finish.

RM 92 points.

https://www.cellartracker.com/wine.asp?iWine=1742790

http://www.ninetypluscellars.com/wines/lot-101-collectors-series-syrah

Ninety Plus Cellars Lot 91 Rutherford Napa Valley Zinfandel 2012

For a last comparison tasting of another Big Red, I pulled this Napa Valley Rutherford Zinfandel. The rep for this was pouring it when I stopped in Sav-Way Hinsdale the other evening and it presented itself as a big forward fruit filled easy sipper that should go well with pizza - and a good QPR at $17. When I opened it tonight against the other Big Reds, it met its match and was put in its place. When compared to the big Aussie Shiraz', this came across as lean and even a bit flabby with moderate fruit and body. By itself, it would've probably been fine for a casual easy sipping pizza wine, as prescribed, but against the big bold Barossa Shiraz', it wasn't a fair fight. 

I've written often in this blog about Ninety-Plus Cellars with their high QPR negociant offerings. 

Here is their listing on this Napa Valley Rutherford Zinfandel.

"Story - This winery has been harvesting Zinfandel in the heart of the Napa Valley since way back when big hair and parachute pants were popular. It's a totally righteous red made from Zinfandel ripened to perfection under the Napa Sunshine. Straight up, this is one totally awesome Zin that you'll never want to give up.'

"Tasting Notes - Inky purple with aromas of raspberries, wildflowers, and toffee that rain down upon a foundation of ripe plum, and sweet spice. A magical celebration of flavor hits you like a sledgehammer, beckoning you to give it one more try all night long. Time after time, it pairs perfectly with a grilled ribeye with or without bleu cheese. Show your true colors by sharing it with others because that's what friends are for."

Dark purple/garnet colored, medium-full bodied, blackberry and black raspberry fruits with a bit of leather and spice. 

RM 87 points.

https://www.cellartracker.com/wine.asp?iWine=1970092

http://www.ninetypluscellars.com/wines/lot-91-zinfandel

Signorello & Del Dotto Napa Wines Paired with Vie Western Springs Fine Cuisine

Vie in Western Springs Locavor Fine Cuisine Matched with BYOB Signorello & Del Dotto Napa Wines

We dined at tony Vie in Western Springs at their Chicago Restaurant Week four course price fixe special evening with daughter Erin and S-in-law Johnnie, arranged by son Ryan.

They offered a meat and a fish entree selection so I took two special Napa bottles BYOB - Del Dotto Napa Valley Rutherford Cabernet Sauvignon 1999 - a special year for the kids, and Signorello Estate Napa Valley Hope's Cuvee Chardonnay 2010.

A wine course and or beer accompaniment course was offered but we took advantage of and appreciated Vie's corkage fee/accommodation. 

The wines were a highlight of the localvor fine dinner course pairings shown below.

First Course

Chicken cassoule: braised leg, sausage and chicken bacon, white beans, roasted turnips, preserved asparagus, tarragon pesto,

or,

Tempura fried pickled summer beans, roasted sweet potatoes, harissa mayonnaise, arugula (shown left). Imaginative and tasty.

Second Course

Creamy squash soup, ginger granola, yogurt,

or,

Roasted and pickled beets, watermelon radish, savoy cabbage, smoked ramp and buttermilk ranch (shown right).This was delicious but, while ever so subtle and refined, the smoked tone in this course, when followed by the smoked entree, in combination was a bit much.

Third Course

Pan-roasted steelhead trout, sauerkraut pancake, parsnip puree, wood grilled onions, smoked apple butter vinagrette, dill (shown left). The girls both had this and enjoyed it.

or,

Wood grilled pork sausage, smoked ham, toasted polenta, confit celery root, grilled meyer lemon, marcoot creamery tomme, preserved tomato pork broth. Johnnie and I both had this and while it was good, the smoked ham overpowered the tasty pork sausage.

Also, the double smoked selection of the smoked entree following the smoked beet salad was a but much.







The wines:

Signorello Hope's Cuvee Napa Valley Estate Chardonnay 2010

We discovered and acquired this wine at a winery dinner/visit at the magnificent setting overlooking lower Napa Valley vineyards during our Napa Wine Experience 2013.

I selected this hearty full, forward Chardonnay that I knew would accompany the fish entree as well as the first and second starter and salad courses and I was right.

Read through my blog postings and you'll know I am predominantly a red wine drinker. While I enjoy an occasional glass of white, most often with appropriate food, I don't normally get excited about a white wine. This Chardonnay was the exception,  memorable and special. This was the first bottle from our winery purchase that we have opened at home and it met all my high expectations.

This Hopes Cuvée Chardonnay was full bodied but nicely balanced and polished for very pleasant drinking. It is bursting with flavorful fruit with layers of peach and poached pear giving way to hints of honey, almond, nutmeg, vanilla and creamy soft spicy oak. There is very pleasant full mouth-feel with rich texture on the palate with a long lingering finish of sweet mellow oak. It was a great accompaniment to the carefully prepared, complex fine cuisine courses.

RM 93 points.

https://www.cellartracker.com/wine.asp?iWine=1401845

While it wasn't listed on the Vie website when I planned and selected the wines for the evening, their wine list featured the Signorello flagship Padrone Napa Cabernet. It would have been fun to have a Signorello wine flight for our dinner experience. We'll plan this for a future visit. Padrone is Signorello's flagship wine, produced in honor of Ray Signorello Sr., the patriarch of the family and founder of the estate.

http://signorelloestate.com/ 


Del Dotto Vineyards Napa Valley Rutherford Cabernet Sauvignon 1999

We have a vertical collection of this wine dating back to the inaugural vintage release in 1993. Del Dotto is one of our favorite Napa producers and we've visited the winery many times over the years. A tour of the sensational Del Dotto winery and cave was a highlight of Erin and Johnnie's Napa trip. So, it was fitting to select a Del Dotto for our dinner together. The 1999 vintage commemorates a special benchmark year for the kids too.

This 1999 vintage was the artwork of legendary winemaker Nils Venge crafted from Rutherford appellation fruit. At sixteen years, this is a testament to the aging potential of this label as it is still full, firm and vibrant and is just starting to show its age as tones of earth, leather, and tobacco are starting to set in. These tones turned to bright floral notes after being open an hour.

Dark garnet colored, full bodied, firm gripping forward black berry fruits laced with that classic Rutherford dust, complex but nicely balanced with intense dark cherry, black currant and blackberry fruits, a layer of cedar and spicy tangy oak on a lingering finish of tight structured tannins. This was a great complement to the complex mix of tastes in the wood grilled pork sausage and smoked ham entree that matched well with the wine's complexity.

RM 92 points.

https://www.cellartracker.com/wine.asp?iWine=616988

http://www.deldottovineyards.com/

After dinner, the Fourth Course dinner selections were:

Mascarpone cheesecake, spiced cookie butter, heirloom citrus, and tangerine sorbet, or,

Apple and raspberry galette, milk chocolate gelato, and raspberry preserves (shown right). This was spectacular.

Vie Restaurant, Western Springs, IL
http://www.vierestaurant.com/ 

Union des Grands Crus de Bordeaux Chicago 2015

Union des Grands Crus de Bordeaux (UGC) 2012 Vintage Release Tasting Chicago 

For Bordeaux lovers, one of the premier wine events of the year is the annual North American vintage release tour of the Union des Grands Crus de Bordeaux (UGCB).  The UGC is an association of 133 grands crus producers from heralded Gironde estates. Shown below left is the colorful Bernard Olivier, Proprietor of Domaine Chevallier and President of the UGCB, with son Hugo.

Wine enthusiasts will know that Grand Cru refers to the Bordeaux Wine Official Classification of 1855, where Grand Cru (French for 'great growth') is the classification that designates a vineyard (or producer) as reputable, known for its consistency in producing favorable wines. Grand Cru is the second highest rating of five levels, second only to Premier cru or Premier cru classé, the highest level of the five within the "Grand cru classé" designation for red wines, and the second-highest of three in the Sauternes appellation, where the highest is Premier Cru Supérieur (superior first growth). These highest rated wines are often known as or referred to as the classic 'First Growths', of which there are only six. 

The First Growths generally cost an order of magnitude more than the Grand Crus, beyond the budget of most, or certainly, only obtainable as once a year wines, or even once in a lifetime, special occasion wines. In top vintages, First Growths often cost more than a $1000 per bottle. 

Often the Grand Crus wines approach the quality and rating of the higher classified and much more expensive First Growth wines, and are certainly indistinguishable, except to the most discriminating. Hence, Grand Crus are the most popular and most widely collected wines for the masses of Bordeaux wine enthusiasts.  

The annual UGCB vintage release tour event is open to the trade - restauranteurs, merchants, distributors, importers and the press during the day, and then it is open to the public in the evening through special arrangements with Binny's Beverage Depot, the Chicagoland wine super merchant with over thirty stores. Other featured merchants host the event in other cities.
 

Ryan and Rick - Father Son Tasting Team

This outstanding event offers a rare opportunity to meet the producers and many of the actual winemakers and the opportunity to taste their latest Bordeaux release. About 100 wines are presented for tasting and offered for pre-sale 'en premiere' or as wine futures to the public prior to actual availability of the wines in distribution. This provides a preview of the release and the opportunity to lock in an allocation of the wine at the pre-release price. For a collector seeking that release, it typically affords the best means to obtaining wines at early market price. 

Chateau Pichon Baron -
one of the standouts

The event provides enthusiasts and collectors the chance to meet and speak with the winery representative who offers unique insights and perspectives on the current vintage release, the recent harvest projecting next year's vintage release, as well as previous earlier vintages releases of the label. 

We hold many cases of Bordeaux wines dating back to the early eighties as well as many large format bottles of key vintages that we're holding for special occasions. The producers are exposed to these wines regularly and are a library of knowledge of the state of each release and how it is aging and drinking, even in the various size format bottles. They have vast knowledge and insights and can offer great perspectives on the historic vintages as well as the nuances of the current and upcoming releases.

As with recent years, the tour visited New York, Chicago and San Francisco. The Chicago event was held in the classic famous Gold Coast Ballroom (shown left) of the chic Drake Hotel at the the corner where the Magnificent Mile North Michigan Avenue meets Lake Shore Drive. 

Like last year, when snowstorms in New York delayed the arrival of many producers in Chicago, a winter blizzard across the eastern third of the US threatened to disrupt the event, but a group of flight delayed courageous producers arrived from New York an hour before opening.

In fairness, naturally, I did not taste every wine, but of those tasted, here are the highlights of this year's event. I focused on wines that I know and collect as a basis of comparison to calibrate the vintage. I then ventured to try some new wines, especially wines that are from producers I already know, and then I tried some new discoveries. 

Cellar Angels Founders Martin and Denise Smith Cody
with Dean Noonan of SipsonSherman and Cecile Rocher,
Brand Ambassador for Chateau Larose-Trintaudon

Professional tasters, or those in the trade know the routine and rigor of tasting, but for the average person, they're not likely aware of the demands of such a tasting. For such an event, with so many wines tasted, I'll rate them on a scale of 1 to 5 with 5 being the best. 

Tasting so many wines in one setting, I admit I succumb to palette fatigue and start to lose my sense of discrimination, so I won't try to rate on the more precise 100 point scale that is so often used. 

Also, note I didn't drink any wine, rather spit out the wine tasted, so my diminution of discrimination was not due to alcohol. 

Lastly, I did endeavor to occasionally cleanse my palette with water, bread and cheese, and while this helps immensely, I believe my olfactory senses ebb and flow over the course of the day as a result.

The 2012 will not be a blockbuster vintage, like the 2010, or 2009, but with careful selection, will provide pleasurable drinking at more affordable prices. The wines should show to be more approachable at an earlier age as well. 

 The stand out appellations that seemed to be high performing appeared to be wines from the Pauillac Appellation followed by Margaux, and then St Julien.

The Pauillac appellation seemed to not only be showing the best results for the vintage but also seemed to be most consistent amongst the group of producers represented. 

Pauillac wines tasted and showing best:
 
Five stars: Gold
Chateau Pichon Baron  (shown left)
Chateau Pichon Comtesse Longueville de Lalande
Chateau Lynch Bages 
All showed full body, complex concentrated forward dark fruits, very structured with a firm tannic backbone on the long finish.
Four stars: Silver
Grand Puy Lacoste  
Grand Puy Ducasse
Chateau Clerc Milon




From St Estephe - Phelan Segur a perennial favorite stood out - 4 stars / Silver
 

 








Margaux seemed to show well however it seemed to lack the consistency of the Pauillacs. 

From the 'heart of Margaux' - Lascombes,
Malescot St Exupery, and Marquis de Tertre

Four stars each:  Silver

Chateau Dauzac (a new discovery)
Chateau Giscours
Chateau Brane-Cantenac
Chateau Cantenac Brown
Chateau Lascombes
Chateau Marquis de Tertre

 







St Julien is one of our favorite appellations and most widely held in our cellar. 

The always delightful David Launay
of Gruaud Larose

Four 1/2 stars each: Silver/Gold
Chateau Leoville Barton
Chateau Langoa Barton

Four stars each: Silver
Chateau Gruaud Larose
Chateau LaGrange
Chateau Beyechevelle
Chateau Branaire Ducru

Medium bodied, core of concentrated dark fruits, tones of cedar, tobacco leaf and leather, with moderate tannins.  

A new discovery of the tasting was Chateau St Pierre from the same ownership as Chateau Gloria. I've had this a couple times but never in a setting to compare to other benchmark appellation producers.

Chateau Grand-Puy-Ducasse

Chateau Branaire-Ducru

Several of the Right Bank St Emilion and Pomerol appellation Merlot based wines seemed to come across a bit austere and slightly astringent with a woody and green cedar tone. 

Highlights of the that sub-region that were standouts were:

Again, as with last year, Chateau Clinet (left) was a standout of the event and certainly of the Right Bank selections.

Four and 1/2 stars: Silver/Gold

Chateau Clinet
Chateau Gazin 
Chateau Troplong Mondot

Four Stars: Silver
Chateau Canon-la-Gaffeliere











From the Barzac et Sauternes appellations, home to sweet white dessert style wines, the standouts were:

Five Stars: Gold
Chateau Giraud - regretably, this was gone by the evening session

Four Stars: Silver (Shown above)
Chateau Rayne Vigneau 
Chateau La Tour Blanche

The next generation - son Ryan McNees, collector and enthusiast, and Hugo Olivier of Domaine Chevalier.
 

Justin Paso Robles Cabernet Sauvignon 2012

Justin Paso Robles Cabernet Sauvignon 2012

This was featured at the Saturday afternoon tasting flight at Vin Chicago in Naperville. I'm not normally a big fan of Paso Robles style wines and hence, or Justin, but this was a standout.

A pleasant flavorful easy drinking Cab - garnet colored, medium bodied, berry and currant flavors are accented by soft sweet spicy oak tones, vanilla and hints of milk chocolate. I liked it and bought some and look forward to trying it again with char-grilled beef, hearty cheese or dark chocolates. 

RM 89 points.

https://www.cellartracker.com/purchase.asp?iWine=1804777 

http://www.justinwine.com/

Rocca Family Vineyards Napa Valley Cabernet Sauvignon 2006

Rocca Family Vineyards Napa Valley Estate Cabernet Sauvignon 2006

As written in my blog earlier this week, after depleting my stock of the Marilyn Sauvignon Blonde, I stopped at Sav-Way Liquors in Hinsdale to pick up their remaining bottles. Based on the wines I was browsing, they suggested I try this Napa Cab, an unknown label which was a special buy, which according to them was on offer at half price, marked down from $80 to $40.

Upon further research, this is the product of emerging producer, vineyard proprietors, Mary Rocca and Eric Grigsby. Mary a cosmetic dentist, and Eric a nationally known pain management physician, are producing wines from two vineyard sites in lower Napa. I was not aware of this wine so we tried it tonight, after a Friday evening movie out, with a variety of cheeses, some leftover tenderloin steak from last weekend's wine and dine dinner, and fresh apple slices.

Rocca and Grigsby pursued their dream to produce world class wines when they purchased their first Napa Valley vineyard in 1999. They have the twenty-one acre Grigsby vineyard in Yountville, and the eleven acre Collinetta Vineyard located in Coombsville, Napa Valley's newest sub-appellation east of downtown Napa. Collinetta is Italian for “little hill,” named for the topology of the site. Mary now devotes her time to the vineyard project with winemaking duties tasked to consulting winemaker Paul Colantuoni.

The vineyards are planted in Bordeaux varietals centered on Cabernet Sauvignon, and some Syrah. Their early releases have earned them accolades as a top emerging Cabernet producer. The Grigsby Vineyard 2002 Cabernet Sauvignon came in #1 in a blind tasting of 12 Rising Star Cabernets at the Vintners Club tasting in the U.S. That wine was cited #1 from a group of 12 Cabernets shown in France's 12 Best Cabernets from California.

Watch for more from this producer as they increase production over the next couple years. Rocca release only about a third of their fruit under their own label, selling the rest to other Napa producers.  For the 2009 vintage, their production was 2,200 cases across a portfolio of six wines. That output is expected to increase to 5,000 cases by 2019.

This was dark blackish Ruby colored, full bodied, complex dark berry fruits that were overtaken by smoky creosote and tree bark flavors, with layers of spicy oak, expresso, and hints of dark chocolate with full tannins on a lingering finish. The seven reviews on Cellartracker are unanimous with a 92 point score. I ranked it a slighty lower 91 points due to the fruit being overtaken by the smokey tar non fruit flavors. It will be interesting to see how this is tomorrow, and to see if the fruit emerges in a couple more years as it settles down and balances out.

According to the producer, this is sourced from Estate vineyards, 95% Yountville and 5% from their Hillside Vineyard.

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=693671 

http://www.roccawines.com/