Reignac Bordeaux Supérieur 2005

Reignac Bordeaux Supérieur 2005

A quiet Friday night at home in front of the fire with a movie, we had grilled steak, baked apples and this supple casual sipping red Bordeaux Supérieur wine.

Bordeaux Supérieur is another of those designations that adds to the confusion or complexity of Bordeaux wines and therefore makes them somewhat intimidating to many who are trying to decipher the numerous labels. Its not enough that there are over fifty appellations in the greater Bordeaux region, but there are also regional AOC, designations that may be used throughout the region.

Bordeaux Supérieur is one of seven regional Appellations d'origine contrôlée (AOCs) that may be used throughout the Gironde (the river valley that forms the region). They are Bordeaux Rouge AOC, Bordeaux Supérieur Rouge, Bordeaux Clairet, Bordeaux Rosé, Bordeaux Blanc, a dry white, and Bordeaux Supérieur Blanc, a sweet white, and Crémant de Bordeaux, a sparkling wine. 

The regional appellations together form the largest world-class wine vineyard, making up more than half of the production of the Bordeaux wine region. and representing more than 55% of all Bordeaux wines consumed in the world.

These generally are entry-level Bordeaux wines, and tend to be fruity and easy-to-drink, suitable for early consumption rather than longer term cellaring. The more ambitious reds are usually sold as Bordeaux Supérieur AOC. As I have written often in these pages, in top vintages, 'all boats rise with the tide', and even these lower priced entry level wines can be very good, even exceptional, offering great high QPR (quality price ratio) values. So look for these designations in years of ideal growing conditions resulting in above average wines for great value.

The Bordeaux Supérieur appellation covers the same geographic area as Bordeaux AOC. They are often produced by single parcels of older vines. In all cases, Bordeaux Supérieur wines must be aged for at least twelve months before they can be sold.

Just like most regular Bordeaux, these are blends, with the reds being predominantly Cabernet Sauvignon and Merlot with smaller amounts of Cabernet Franc, Petit Verdot, and increasingly Malbec, and occasionally, some Carmenere. Those produced on the north and easterly side of the Gironde River, known as 'Right Bank' wines, tend to be predominantly Merlot accented by Cabernet, while those on the opposite side (westerly south side - "Left Bank") are primarily Cabernet accented by Merlot, and the lesser accent varietals.

Bordeaux Superieur can be found anywhere in Bordeaux, but most regional Bordeaux AOC wines are produced on the Right Bank. and tend to be from the area north of St. Emilon and Pomerol.

As in all the Bordeaux AOC wines, there are strict rules that govern the vineyards and wines in order to carry the designation label. Under the strict guidelines of French appellation law, for a Bordeaux to be classified as Superieur, it must come from a vineyard that is planted to a specific density with 4,500 plants per hectare with a distance of 2.2 meters between rows, compared to 4,000 plants per hectare with a distance of 2.5 meters between rows for regular Bordeaux. This higher density stresses the vines, since it is harder for the plants to survive, resulting in stronger deeper roots, and generally healthier vines. The result of these practices usually creates a superior wine with a richer and more complex flavor.

Reignac is a large 200-acre vineyard that sits on a high plateau near the village of Saint-Loubès. Reignac are known to produce consistent high achieving wines that are superior to the modest appellation (Bordeaux Supérieur) designation. The proprietors Yves and Stephanie Vatelot turned out a superlative effort in this vintage that is cru classé quality. The 2005 may be one of the all-time great Reignacs.

Robert Parker of the Wine Advocate said of this wine, "Despite its humble appellation, this is a very serious wine that is qualitatively up there with some of the better classified growths of the Medoc." He gave it 90 points.

Deep ruby/purple color, medium-full bodied, nicely balanced, black currant and black berry fruits, notes of mocha chocolate, anise, graphite and spice box, moderate concentration and acidity, supple ripe tannin makes for pleasant smooth easy casual drinking.

This 2005 Reignac was 75% Merlot and 25% Cabernet Sauvignon.

RM 89 points. 
Robert Parker's Wine Advocate 90 points.
Stephen Tanzer's International Wine Cellar 88-90 points.
Wine Spectator 90 points.

Previously reviewed - http://unwindwine.blogspot.com/2015/12/reignac-bordeaux-superieur-2005.html

https://www.cellartracker.com/wine.asp?iWine=212134

Ferrari Carano Siena Sangiovese Malbec Sonoma 2013

 

For a business dinner we dined at Tuscany Restaurant in Oak Brook, one of the Phil Stefani group of eateries.  For my entree I chose the Salsiccia Funghi and Polenta - Italian sausage with wild porcini mushroom sauce and organic polenta. I selected this Sangiovese Malbec red wine blend which was a perfect accompaniment to the brown sauce, sausage and polenta. 

 

The Ferrari-Carano Italian heritage is reflected in this Sangiovese-based, easy sipping blend. The grapes are sourced from vineyards in Sonoma County - Alexander, Dry Creek and Russian River Valleys. The result is a great QPR (quality price ratio) every day red that goes well with food or by itself.

Garnet colored, medium bodied, smooth and soft, blackberry and black raspberry fruits highlighted by a layer of mocha chocolate with hints of toasty vanilla, spicy oak and moderate soft tannins and a lingering finish.

 

RM 88 points. 

http://www.ferrari-carano.com/

 

http://www.tuscanychicago.com/

 

Chateau Leoville Las Cases 1981

Château Léoville Las Cases 1981 St Julien Bordeaux 

Birth and Anniversary Year Wines Spark Gala Family Birthday Dinner

For daughter Erin's birthday celebration dinner, Linda prepared a special Lobster Newburg and beef tenderloin surf and turf. For the seafood course I served Chilean Chardonnay. For the beef tenderloin main course entree, I pulled from the cellar two special selection wines commemorating Eric's birthyear and her anniversary year.

ChâteauLéoville Las Cases Saint-Julien Grand Vin de Léoville 1981 

We served this special birth year Chateau Leoville Las Cases wine in a large format 5 liter Jeroboam (shown left) as part of a collection of large format bottles of birth year wines, at Erin and Johnny's wedding ten years ago this month. So it was fitting to open this label for her birthday dinner on their tenth anniversary. Cellar records show this is our second to last bottle, tempting us on how long we can hold the last one.

This was perhaps the second most exclusive wine served that momentous evening behind the first growth Grand Vin Latour, also served from an Imperial.

Las Cases is considered a 'super second', being the second level designation, second only to the ultra-premium first growths. The Las Cases Chateau, estate and vineyards actually are adjacent to the great Chateau Latour, even though it is in a dfferent appellation, St Julien vs Pauillac for Latour. 

While St Julien, adjacent to Pauillac is the smallest of Bordeaux's most important appellations in terms of acreage, it accounted for a large number of the wines named in the Classification of 1855. Saint-Julien are among my favorite Bordeaux wines, with a profile being elegant, medium weight, with a cedary perfume, solid but rarely aggressive tannic structure, and with considerable aging ability.

Chateau Leoville Las Cases was originally part of a much larger estate that included Leoville-Barton and Leoville Poyferre. They were broken apart back in 1840. For the past five generations, the property has been owned and run by the Delon family. There are 97 hectare of vineyards planted in the classic Bordeaux varietals and proportions, 65% Cabernet Sauvignon, 19% Merlot, 13% Cabernet Franc and 3% Petit Verdot.

The legendary Grand Vin de Leoville is known for its power and richness, similar to its northerly neighbor, Grand Vin Château Latour. It is very much like its neighbors in the Pauillac appellation with its black fruit and mineral character and firm tannic backbone. In line with its 'super second' reputation, its almost expensive, but much more affordable that its First Growth neighbor (s).

The 1981 Leoville Las Case is/was affordable relative to it neighbor Chateau Latour. Also, the 1981 vintage was vastly overshadowed by the much heralded 1982, considered at the time to be the 'vintage of the century', or one of the top vintages of the century, hence rendering the 1981 a bargain relative to the budget busting 82's. The 1982 Leoville Las Cases received a perfect 100 point rating from Robert Parker, and thus was priced in the stratosphere. All the more that the 1981 was a bargain in comparison. This is much like my recent blogpost on the 1998 Napa Valley vintage, comparing it to its adjacent vintages.

I remember wondering if the somewhat maligned 1981 vintage wines held in our cellar as collectable birth-year wines for daughter Erin's wedding would hold up for the occasion back at the end of 2016. Alas, here we are enjoying this wine ten years later, in its 36th year. Such is the longevity of these classic Bordeaux.

While the fruits may have started to subside somewhat, starting to give way to non-fruit tones, very aromatic and flavorful, classic elegant Bordeaux notes, dark ruby brick colored, medium full bodied, black berry fruits accented by truffle, spicy cedar, tobacco and cigar box, silky smooth, concentrated and superbly balanced, with long lingering nicely integrated tannins on the spicy aromatic finish.

RM 89 points.

https://www.cellartracker.com/wine.asp?iWine=13823


More to come ...

Robert Craig Napa Valley Howell Mountain Cabernet Sauvignon 2001

Robert Craig Napa Valley Howell Mountain Cabernet Sauvignon 2001

Traveling to Springfield, IL this week, we dined at our favorite site there, Indigo Restaurant. I took from the home cellar BYOB this Robert Craig Howell Mountain Cabernet. This was perfect accompaniment to both my filet of beef and Linda's Ahi Tuna steak and the delectable creme brulee'.

Robert Craig Cabernet is featured often in these pages, as it is the largest or one of the largest producer holding in our cellar. Of the five or six different Cabernet labels offered by Robert Craig, his Howell Mountain is my perennial favorite, and Howell Mtn is one of my favorite appellations of the seventeen found in Napa Valley.

We've focused on and visited Howell Mountain producers on several of our Napa Valley trips - most notably, Arns, Dunn Vineyards, Clark Claudon, Viader, Ladera, and Lamborn. Our holdings of these labels from Howell Mountain may be the most represented appellation of the more than 1200 Napa Cabs in our cellar.

In my opinion, Howell Mountain wines have one of the more distinct and distinguishable terroir based profiles in Napa Valley. The characteristics of Howell Mountain wines are my favorites, big bold fruits driven with highlight tones of mocha, clove and cinnamon spices. I still remember my first Dunn Vineyards Howell Mountain Cabernet from back in 1990 and its distinctive cinnamon spice accents.

Robert Craig vineyard high atop Howell Mountain

Howell Mountain is located in the northeast corner of Napa Valley at the north end of the Vaca mountain range that forms the eastern boundary wall of the valley. The elevation of its vineyards ranged between 1,400 and 2,200 feet above sea level. This is interesting and notable since the elevation means that the vines are located above the fog line which rolls in from San Pablo Bay and the valley floor. That fog line reaching up to 1200 feet in elevation is the demarcation point between the Napa Valley and the Howell Mountain appellations, since it's impact results in different sub-climate growing conditions, thereby resulting in the distinctive terroir of the two areas. Being above the fog lines results in more sunlight, cooler days and warmer nights.

The Howell Mountain A.V.A. (American Viticultural Area, as designated by the US Dept. of  Treasury Alcohol And Tobacco Bureau) was the first sub appellation of Napa when it was designated back in 1983. The area is notable for its two soil types: volcanic ash, also known as “Tuff’, and a dry red clay, both of which are nutrient deficient.  Combine that with the steep hillsides and rocky and porous terrain and you have an environment that places high stress on its vines, resulting in rich concentrated fruit. Stressing the vines produces smaller harvests and smaller berries, but the fruit that is produced is more concentrated, intense and complex, perfect for making superior wines. 

Other notable Howell Moutain producers are Outpost, Cakebread, Duckhorn, and Robert Foley, who produces a Howell Mountain Cabernet and a Claret.  The 2001 Robert Foley Claret received 99 points from Robert Parker and the 2007 vintage received 98 points. Parker gave the 2007 vintage of this Craig Howell label 96 points.

This Robert Craig Cabernet from the Howell Mountain appellation showed all those classic characteristics that showcase the terroir of the appellation.

Dark garnet colored, medium full bodied, concentrated complex core of black raspberry and black currant accented by a layer of sweet mocha chocolate turning to tones of clove and hints of vanilla and spicy oak, turning to smooth fine tannins on the lingering finish.

At 16 years of age, it drinking nicely, probably at its apex, with no signs of diminution whatsoever.

RM 93 points.

https://www.cellartracker.com/wine.asp?iWine=33606

http://www.robertcraigwine.com/

http://www.indigocuisine.com/ 

Xavier Chateauneuf-du-Pape 2010

Xavier Chateauneuf-du-Pape 2010

 Xavier Vignon is one of the most highly renowned oenologists in Chateauneuf du Pape. He is the consultant for several well-known domaines such as Raymond Usseglio, Jerome Quiot, Beaurenard, La Nerthe, Mont Redon, Marcoux, Grand Veneur and La Gardine. These are all labels we know well and hold in our cellar collection.

View from Chateau LaNerthe looking in the
direction to Route Courthezon

I visited Chateau La Nerthe, and Mont Redon during our visit to the region during our Rhone Valley Wine trip back in 1998. Xaver's office and laboratory are down the road from and close to La Nerthe and the Chateau Fine Roches Hotel where we stayed during our visit. Xavier Vins does not have their own domaine so they produce their wines at the nearby Chateau Husson there on the route Courthezon.

Robert Parker visited Xavier and tasted his wines including this one in October of 2012. He writes "The blend of Xavier Vignon’s Chateauneuf du Pape can vary considerably. Vignon told me that it is a selection from nearly 120 different parcels in the appellation."

Often a wine consultant is paid in fruit or even in wine which he then can market under his own label. Hence the broad diversity and variation of such a label. Also, notably, his rather simple plain label therefore is void of a picture of any chateau or domaine or 'estate' reference.

Recall, as I've written in this pages, US labeling conventions use the term 'Estate' only when the grapes are grown on the proprietor/producers own property. In Bordeaux, this designation of attribution is referenced on the label notation "Mise en Boutille Au Chateau" (bottled at the chateau (estate). See yesterday's blogpost and label with notation.

So it is that Xavier Vignon is active in the wine business as an oenologist (winemaker and consultant) and negociant. He’s been a negociant since 2002 and produced his first Xavier Vins wine with the 2007 vintage.

In addition to his work in Chateauneuf du Pape, Xavier Vins also makes wine throughout the broader region in Gigondas, Cotes du Rhone and the Cotes du Rhone Villages, Vacqueyras, Ventoux and Muscat de Beaumes de Venise.

Before settling in the area and developing his career as an oenologist in the Southern Rhone, Xavier Vignon learned the craft working for various producers in Bordeaux , Napa Valley, Champagne and Australia.

the black pepper, spice, dark cherry, juicy kirsch, mint and herbs are right out in front. Plushly textured, this is a really nice wine that's fun to drink on the young side. The wine was made from a blend of 55% Grenache, 35% Mourvedre and 10% Syrah.
Read more at:http://www.thewinecellarinsider.com/rhone-wines-cote-rotie-hermitage-chateauneuf-du-pape/chateauneuf-du-pape-wine-producer-profiles/xavier-vins-chateauneuf-du-pape-rhone-wine/

Xavier Vins produces 3 red Chateauneuf du Pape wines and 2 Chateauneuf du Pape white wines.

Xavier Vins is the creation of the noted wine consultant, Xavier Vignon. Xavier Vignon works with numerous domaines in the Southern Rhone Valley including: Raymond Usseglio , La Nerthe , Marcoux , Gardine , Jerome Quiot, Beaurenard , Mont Redon , Maucoil , Roger Perrin and Grand Veneur are just some of the wineries he works with. Before his career really took as an oenologist in the Southern Rhone, Xavier Vignon practiced his trade in several countries and continents including stints in Bordeaux , the Napa Valley, Chapmagne and Australia.
Xavier Vins Vineyards, Wines, Winemaking
Xavier Vignon is one of the people active in the wine business with dual careers, as an oenologist and negociant . He’s been a negociant since 2002. The combination of those two skill sets formed the partnership that led to producing their own wine. Xavier Vins produced their first wine with the 2007 vintage, and they have not looked back since. As Xavier Vins does not have their own domaine, the wines are produced in in Courthezon at Chateau Husson .
Aside from making wine in the Chateauneuf du Pape appellation, Xavier Vins also makes wine in Gigondas, Cotes du Rhone and the Cotes du Rhone Villages, Vacqueyras, Ventoux and Muscat de Beaumes de Venise.
Xavier Vins produces 3 red Chateauneuf du Pape wines and 2 Chateauneuf du Pape white wines.
Xavier Vins Chateauneuf du Pape was made for the first time from the 2007 vintage. The blend can vary from year to year as the grapes come from perhaps 120 different parcels in the Chateauneuf du Pape appellation. The wine is aged in French oak barrels of various ages, shapes and sizes.
Xavier Vins Anonyme made its debut with the 2007 vintage. The blend can vary from vintage to vintage as the grapes are sourced from more than different parcels scattered among the appellation. For example, in 2010, the wine was produced using mostly old vine Grenache from vines that were more than 100 years of age, along with a percentage of other, allowable grape varieties. In other vintages, the wine was produced from blending about 25% Grenache, 25% Mourvedre , 25% Syrah and 25% Counoise . In other vintages, while dominated by Grenache, the blend can include all 13 allowable grape varieties. Xavier Vins Anonyme is aged in a combination of concrete vats and French oak barrels of various sizes and shapes. This is their flagship wine and the strongest wine in their portfolio. This could be the latest released wine from the region, as the 2007 was not available until 2013, which could be even later than the release of Celestins from Henri Bonneau !
Xavier Vins La Reserve VII IX X – The wine is a multi vintage blend that was produced most recently from the following 3 vintages, as you can tell from the Roman numerals in the name; 2007, (43%), 2009, (21%) and 2010 with 36% of the blend.
Xavier Vins Cuvee Anonyme Blanc made its debut with the 2012 vintage. The wine is produced from blending 50% Roussanne , 40% Grenache Blanc and 10% Clairette . 70% of the wine is aged in barrel and the remaining 30% is aged in stainless steel tanks.
Xavier Vins Chateauneuf du Pape Blanc is made from a blend of 40% Grenache Blanc, 40% Roussanne and 20% Clairette, but the blend changes from vintage to vintage. The wine is barrel fermented and aged in barrel for 6 months before bottling.
Serving and Decanting Xavier Vins with Wine, Food Pairing Tips
Xavier Vins is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Xavier Vins is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Xavier Vins is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Xavier Vins is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Xavier Vins produces a few wines from the Cotes du Rhone appellation as we mentioned. But one wine stands out for its uniqueness. He produces a blend of 50% Grenache from the Southern Rhone and 50% Syrah from the Northern Rhone , called. SM Cotes du Rhone.
www.xaviervins.com

Read more at:http://www.thewinecellarinsider.com/rhone-wines-cote-rotie-hermitage-chateauneuf-du-pape/chateauneuf-du-pape-wine-producer-profiles/xavier-vins-chateauneuf-du-pape-rhone-wine/

Xavier Vignon is one of the people active in the wine business with dual careers, as an oenologist and negociant . He’s been a negociant since 2002. The combination of those two skill sets formed the partnership that led to producing their own wine. Xavier Vins produced their first wine with the 2007 vintage, and they have not looked back since. As Xavier Vins does not have their own domaine, the wines are produced in in Courthezon at Chateau Husson .
Aside from making wine in the Chateauneuf du Pape appellation, Xavier Vins also makes wine in Gigondas, Cotes du Rhone and the Cotes du Rhone Villages, Vacqueyras, Ventoux and Muscat de Beaumes de Venise.
Xavier Vins produces 3 red Chateauneuf du Pape wines and 2 Chateauneuf du Pape white wines.

Read more at:http://www.thewinecellarinsider.com/rhone-wines-cote-rotie-hermitage-chateauneuf-du-pape/chateauneuf-du-pape-wine-producer-profiles/xavier-vins-chateauneuf-du-pape-rhone-wine/

Xavier Vignon is one of the people active in the wine business with dual careers, as an oenologist and negociant . He’s been a negociant since 2002. The combination of those two skill sets formed the partnership that led to producing their own wine. Xavier Vins produced their first wine with the 2007 vintage, and they have not looked back since. As Xavier Vins does not have their own domaine, the wines are produced in in Courthezon at Chateau Husson .
Aside from making wine in the Chateauneuf du Pape appellation, Xavier Vins also makes wine in Gigondas, Cotes du Rhone and the Cotes du Rhone Villages, Vacqueyras, Ventoux and Muscat de Beaumes de Venise.
Xavier Vins produces 3 red Chateauneuf du Pape wines and 2 Chateauneuf du Pape white wines.

Read more at:http://www.thewinecellarinsider.com/rhone-wines-cote-rotie-hermitage-chateauneuf-du-pape/chateauneuf-du-pape-wine-producer-profiles/xavier-vins-chateauneuf-du-pape-rhone-wine/vier Vins is the creation of the noted wine consultant, Xavier Vignon. Xavier Vignon works with numerous domaines in the Southern Rhone Valley including: Raymond Usseglio , La Nerthe , Marcoux , Gardine , Jerome Quiot, Beaurenard , Mont Redon , Maucoil , Roger Perrin and Grand Veneur are just some of the wineries he works with. Before his career really took as an oenologist in the Southern Rhone, Xavier Vignon practiced his trade in several countries and continents including stints in Bordeaux , the Napa Valley, Chapmagne and Australia.

Xavier Vins Vineyards, Wines, Winemaking
Xavier Vignon is one of the people active in the wine business with dual careers, as an oenologist and negociant . He’s been a negociant since 2002. The combination of those two skill sets formed the partnership that led to producing their own wine. Xavier Vins produced their first wine with the 2007 vintage, and they have not looked back since. As Xavier Vins does not have their own domaine, the wines are produced in in Courthezon at Chateau Husson .
Aside from making wine in the Chateauneuf du Pape appellation, Xavier Vins also makes wine in Gigondas, Cotes du Rhone and the Cotes du Rhone Villages, Vacqueyras, Ventoux and Muscat de Beaumes de Venise.
Xavier Vins produces 3 red Chateauneuf du Pape wines and 2 Chateauneuf du Pape white wines.
Xavier Vins Chateauneuf du Pape was made for the first time from the 2007 vintage. The blend can vary from year to year as the grapes come from perhaps 120 different parcels in the Chateauneuf du Pape appellation. The wine is aged in French oak barrels of various ages, shapes and sizes.
Xavier Vins Anonyme made its debut with the 2007 vintage. The blend can vary from vintage to vintage as the grapes are sourced from more than different parcels scattered among the appellation. For example, in 2010, the wine was produced using mostly old vine Grenache from vines that were more than 100 years of age, along with a percentage of other, allowable grape varieties. In other vintages, the wine was produced from blending about 25% Grenache, 25% Mourvedre , 25% Syrah and 25% Counoise . In other vintages, while dominated by Grenache, the blend can include all 13 allowable grape varieties. Xavier Vins Anonyme is aged in a combination of concrete vats and French oak barrels of various sizes and shapes. This is their flagship wine and the strongest wine in their portfolio. This could be the latest released wine from the region, as the 2007 was not available until 2013, which could be even later than the release of Celestins from Henri Bonneau !
Xavier Vins La Reserve VII IX X – The wine is a multi vintage blend that was produced most recently from the following 3 vintages, as you can tell from the Roman numerals in the name; 2007, (43%), 2009, (21%) and 2010 with 36% of the blend.
Xavier Vins Cuvee Anonyme Blanc made its debut with the 2012 vintage. The wine is produced from blending 50% Roussanne , 40% Grenache Blanc and 10% Clairette . 70% of the wine is aged in barrel and the remaining 30% is aged in stainless steel tanks.
Xavier Vins Chateauneuf du Pape Blanc is made from a blend of 40% Grenache Blanc, 40% Roussanne and 20% Clairette, but the blend changes from vintage to vintage. The wine is barrel fermented and aged in barrel for 6 months before bottling.
Serving and Decanting Xavier Vins with Wine, Food Pairing Tips
Xavier Vins is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Xavier Vins is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Xavier Vins is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Xavier Vins is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Xavier Vins produces a few wines from the Cotes du Rhone appellation as we mentioned. But one wine stands out for its uniqueness. He produces a blend of 50% Grenache from the Southern Rhone and 50% Syrah from the Northern Rhone , called. SM Cotes du Rhone.
www.xaviervins.com

Read more at:http://www.thewinecellarinsider.com/rhone-wines-cote-rotie-hermitage-chateauneuf-du-pape/chateauneuf-du-pape-wine-producer-profiles/xavier-vins-chateauneuf-du-pape-rhone-wine/

We tasted this with an assortment of artisan cheeses.

This was lighter than we expected. Dark blackish garnet colored, it was medium light bodied, the dark brooding fruits were more subdued than we expected, overtaken by non-fruit layers of herbs and spices with hints of black olive, pepper and mushroom on the short finish.

The next day, this was more balanced taking on an interesting tone of bourbon whiskey without the heat.

This is a blend of 65% Grenache and the remainder is equal proportions of Mouvedre and Syrah.  

The more subdued fruit flavors may be indicative of the proportion of Genache over the Syrah and Mouvedre in the blend. This may be another indication leading to my disfavor of Grenache over the other CDP varietals.

RM 88 points. Robert Parker gave this 91 points.

https://www.cellartracker.com/wine.asp?iWine=1555520

www.xaviervins.com

Château Poujeaux Cru Bourgeois Exceptionnel Moulis en Médoc Grand Vin de Bordeaux 2000

Château Poujeaux Cru Bourgeois Exceptionnel, AOC Moulis en Médoc, Grand Vin de Bordeaux 2000

Cousin Anna stopped in, traveling enroute to reporting to military duty in California, so we held an impromptu family reunion for the occasion, including sis Dr Pat who came up from Indy for the occasion. Son Ryan pulled from the cellar this Cru Bourgeois Bordeaux, Château Poujeaux, to accompany Linda's homemade lasagna for the family dinner.

Good grief! No wonder folks find 'old world' (ie. French, Italian) wines mystifying. The complexity of labels and branding can be overwhelming, even for the oenophile (there we go again, aka wine geek). This complexity is due to a combination of magnitude (9000 producers with 300000 acres in Bordeaux vs 300 and 25000 in Napa) 600 different grape varietals in Italy, complexity (AOC - 57 appellations in Bordeaux vs 17 in Napa), and history (centuries vs decades), all exacerbated by difference of (foreign) language. This label is an example of history adding to the complexity and mystery of foreign labels.

Many are aware of the famous 1855 classification that categorized French Bordeaux wines into different levels based on reputation, historic consistency of quality of product. Never mind they referred to them as 'Growths' - first growth, second growth, third and so on ... which was their level based on reputation, not age of vines or any such thing.

But there were many producers not included in this classification. So in 2003, the Cru Bourgeois classification was created to recognize some of the châteaux from the Médoc, (the area of the left bank or southwest side of the Gironde River that bisects the Bordeaux growing region), from those that were not included in the 1855 Classification of Crus Classés, or Classed Growths.

Generally, the Cru Bourgeois classification is a level below Cru Classé, but still of respectable, high quality. Some say that there is some overlap in quality between the Classed Growths and the Cru Bourgeois, but the Classed Growths are generally viewed as being the better wines.

The Cru Bourgeois list was initially drawn up by the Bordeaux Chamber of Commerce and Chamber of Agriculture in 1932, selecting 444 estates for the classification. The words Cru Bourgeois were widely used on labels by the châteaux so listed, but the classification was never officially ratified. In 2000, there was a major revision of the classification, dividing it into three tiers. This new classification was finalized in 2003 and reduced the number of châteaux listed to 247. Excluding so many producers created great acrimony and controversy, resulting in legal wrangling such that the 2003 Cru Bourgeois classification was nullified by the French court in 2007, and all use of the term was banned.

The 2003 Cru Bourgeois classification, annulled in 2007, classified 247 properties in three tiers: Exceptionnel (9 properties), Supérieurs (87 properties) and straight Bourgeois (151 properties). Those Crus Bourgeois Exceptionnels are the the most widely known and recognized due to their notoriety. with their level commanding a higher pricepoint and being more likely to be exported to foreign markets including the US. This is both cause and effect.

While the new Cru Bourgeois classification was being prepared, six out of nine of the former Cru Bourgeois Exceptionnel decided to remain outside the new one-tier classification. Instead, they formed a group named Les Exceptionnels, primarily to collaborate in joint promotion such as common marketing events. Château Poujeaux is a member of this group, along with other better known chateaux, also likely to be found in the US market, such as Château Chasse-Spleen, Château Les Ormes-de-Pez, Château de Pez, Château Potensac, and Château Siran.

The Cru Bourgeois label was reintroduced in 2010, but in a significantly revised form, consisting of only one level, awarded annually as a mark of quality, but to wines rather than to châteaux. The designation was based on an assessment of both production methods and the finished product. Any property in the Médoc was eligible to apply for the list which was updated and published approximately 2 years after the vintage, so the 2008 list was published in 2010, and the 2009 list was published in 2011 and so on. The 2009 list includes 246 wines. 
 
So it is with this one sub-region of Bordeaux, the Cru Bourgeois classification.

Château Poujeaux thus lies in the wine-producing district of Moulis-en-Médoc, a commune (village) in the wine-producing area of Médoc. The commune produces wine with a good reputation which benefits from the appellation of Moulis, which is one of six communal appellations of the Haut-Médoc vineyards.

It is one of the most highly regarded wines within Moulis, alongside Château Chasse-Spleen. As explained above, Château Poujeaux was one of just nine to be placed in the highest category of the 2003 classification of Cru Bourgeois wines, Cru Bourgeois Exceptionnels. The property was owned by the Theil family until early 2008, when it was bought by Philippe Cuvelier, who is also owner of Clos Fourtet. Jean Thiel is cited on this label.

Château Poujeaux' vineyards cover 52 hectares (130 acres) and produces about 25,000 cases of wine per year. The grape varieties used are the typical classic Bordeaux varietals in 'left bank' proportions, 50% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc and 5% Petit Verdot. As is customary in the region, they also produce a second wine branded under the second label name La Salle de Poujeaux.

Interesting, that while being a rather large producer with broad distribution, they have a modest, one-page website in text only, in French only.

The 2000 vintage of Bordeaux was high quality, highly rated vintage and promises to be long-lived. At seventeen years, this is in its prime drinking window, it could continue to improve further with age and should still have a decade or more of life left at this level. As in the greater Bordeaux, this is a top rated vintage and is one of the better releases from this secondary producer. As in such top vintages, all boats rise with the tide, and as such this is a high QPR wine, more affordable than many higher rated labels from the vintage, but of  close to equivalent quality.

This was bright dark brick red colour with hues of purple, medium bodied with moderately complex concentrated blackberry fruits accented by a layer of leather with hints of truffle, herbs, and cassis, nice approachable acidity and supple round tannins on the finish.

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=2575

http://www.chateaupoujeaux.com/

Clark Claudon Napa Valley Estate Cabernet Sauvignon 2006

Clark Claudon Napa Valley Estate Cabernet Sauvignon 2006

Finishing out the year, we enjoyed a quiet dinner and peaceful evening at home watching a movie. Linda prepared filets of beef with baked potato and peas. I selected from the cellar this Clark Claudon Napa Valley Estate Cabernet Sauvignon 2006. This is the same wine we had the other night for our gala family holiday dinner, so I could compare another vintage of this label of which we hold more than a dozen vintages. Such a tasting comparison between multiple vintages of the same label is considered a 'vertical' tasting. I opted for this ten year old 2006 vintage, at tens years of age, a benchmark tasting, and, to celebrate the tenth wedding anniversary of our daughter, Erin and son-in-law Johnny.

As I reminisced with a couple friends on the phone the last few days, its hard to believe it has been ten years since we hosted our daughter's gala wedding banquet at which we served a horizontal selection of her birthyear wines from large format bottles (shown right). 

Tonight, with Linda fighting the flu, she wasn't up for any wine so, drinking alone, I opened a 375ml half bottle of this selection.

At ten years of age, this bottle is probably at the peak of its drinking window, matured to the point to reveal its true character and profile, but not likely to improve any further with age. Yet, this bottle probably has at least ten and perhaps twenty years of life, so no need to hurry consuming our stock.

Dark garnet/purple colored, medium full bodied, elegant, concentrated and complex but nicely balanced core of black berry and black currant fruits, accented by tones of cedar, spice, cigar box and hints of mocha and tangy sweet oak with a long smooth lingering tannin finish.

RM 92 points.

https://www.cellartracker.com/notes.asp?iWine=773571

http://www.clarkclaudon.com/

Silverado Vineyards Estate Napa Valley Cabernet Sauvignon 2012

Silverado Vineyards Estate Napa Valley Cabernet Sauvignon 2012

The local independent wine shop, Peterson's, had this Estate Napa Cab blend available in half bottles so I picked up a few to try and to have available for future consumption/tasting. I opened this one to try before buying more. Based on this tasting, I'll opt out of getting any more, let alone a case, content on having a few for suitable drinking.

Often, I hear folks speak of having bought a case of a particular wine, sometimes without having tasted it first. I learned a long time ago that if I am going to buy a case of a wine, I better really enjoy it since life is too short to drink wine you don't enjoy. Moreover, having multiple different wines vs. multiple bottles of an particular wine, affords the option of trying more labels and vintages. This to me is part of the adventure and fun of tasting wine. Hence, I'll most often opt to acquire more, different wines, than larger quantities of a particular wine.

So it was that I acquired four bottles of this to try, to determine if I wish to go get more, and so in any event,  I have a couple half bottles in the cellar for appropriate occasions. I write in here often about the convenience and suitability of a having a 375ml half bottle.

This came across as a bit obtuse, with the pronounced ripe plum and black cherry fruits having a bit of a sharp edge, lacking polish and balance. The concentrated and firm fruits were accented by tones of earth, mineral and hints of anise and a layer of sweet cherry on the moderate tannin lingering finish. Several Cellartracker tasters noted this may benefit from more time in the bottle to settle and perhaps round out that edge.

RM 87 points.

P.S. - I customarily save some wine to taste the next day or even the day thereafter. Two days later, this was indeed smoother and more approachable, warranting another point to 88 score.

This is a blend of  81% Cabernet, 15% Merlot, and 4% Petit Verdot. The fruit is sourced from multiple Estate Napa Valley vineyards from Stag's Leap District (60%),  Mt. George Vineyard (33%) and Oakville Station (7%).

Many visitors to Napa Valley have passed by, or even visited Silverado Vineyards, on the Silverado Trail along the eastern arterial route of Napa Valley. Few realize the land/vineyard holdings of the producer extend far and wide up and down the valley beyond their primary Stag's Leap District site. Indeed, Silverado represent having six different vineyards sites. Some are for the traditional Bordeaux varietals while a couple are dedicated to Chardonnay.

On their website, Jon Emmerich, Winemaker is quoted as saying, "This is a great wine growing property. Each one of the vineyards has its own distinctive flavors and character. We work to make better use of the land, to farm it better, to help each block express exactly what and where it is. I believe that’s how to make wine." Indeed, having such vineyard assets affords a producer greatest control over their sourcing and branding over time.

The term Estate on a wine bottle designates that all (75%?) of the fruit in the bottle was sourced from proprietor owned sites, rather than purchased from contract or independent growers. While this provides the ability for consistency over time and across vintages, the diversity of the vineyard sites in this particular wine, defies this wine having any sense of terroir. Such a designation would be allocated to their premium label (s).

Generally, the rules dictate that for the wine to be labeled a particular varietal, in this case Cabernet Sauvignon, and from a particular location, Napa Valley, 75% of the grapes need to comply with that designation. In other words, at least 75% of the fruit in this wine is Cabernet Sauvignon, and 75% of the fruit came from Napa Valley.

https://www.cellartracker.com/wine.asp?iWine=2075867

http://www.silveradovineyards.com/

Ivy Restaurant Wheaton Family Holiday Dinner

Gala Family Holiday Dinner at Ivy Restaurant Wheaton Features BYOB Clark-Claudon Estate Napa Cabernet

For our annual gala family holiday dinner, this year we dined at Ivy Restaurant in Wheaton. We arranged to dine at the balcony table overlooking the restaurant. Ivy, named for the ivy covered exterior walls overlooking the garden dining terrace, is housed in a historic building that was built as a chapel in 1928. The main dining room features stained glass windows and the commanding cathedral ceiling preserved from the original site.

The balcony setting afforded a wonderful view overlooking the restaurant, while providing ample room for our extended group including five grandchildren. It allowed a relaxed casual setting with room to roam for the small children without disturbing other diners.

We ordered the rib-eye steaks, filet medallions, the Chilean Sea Bass special, the Maryland Crab Cakes, the Filet of Beef, and the Filet and Shrimp entrees. The grand-kids were accommodated with appropriate choices from the kids menu.

For the appetizer course, we had the mussels and the coconut shrimp with Piper Heidsieck Brut NV (non-vintage) Champagne from the wine-list.

Ivy's corkage policy accommodated us to bring this BYOB selection from our cellar, Clark-Claudon Estate Napa Cabernet 2000. We met and dined with Clark-Claudon proprietors Tom and Laurie during our Napa Wine Experience winemaker dinners back in 1999. For a family dinner, I felt it appropriate to open a wine from family owned and oriented wine producer.

Since then, we have acquired and still hold thirteen vintages of this Estate Cab in our cellar dating back to the 1994 inaugural release, according to our Cellartracker records. We hold several vintages in magnum including this 2000.


 Clark-Claudon Estate Napa Valley Cabernet Sauvignon 2000

This was a perfect accompaniment to our beef entrees and was probably at the peak of its drinking window, not likely to improve further with age, and ready to drink in its prime. Being a magnum, this likely had aged more gracefully and held its drinking window better or longer than perhaps standard size bottles. We hold several more bottles of this vintage and I don't feel rushed to consume them any time soon.

Dark garnet/purple colored, medium-full bodied, full, complex concentrated forward black berry and black raspberry and currant fruits are accented by a layer of spice, toasty oak, tones of cedar and sweet vanilla with nicely balanced acidity and smooth tannins on the lingering finish.

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=436560

https://www.clarkclaudon.com/

http://piper-heidsieck.com/en/

http://www.ivyofwheaton.com/ 

Chronological List of Chateau Mouton Rothschild Label Artists

Chronological List of Chateau Mouton Rothschild Label Artists

From Wine Labels of Mouton Rothschild - the originator and ultimate library of  Art Wine Labels

List of artists with links to Artist's Wikipedia profile where available.

1924: Jean Carlu 1945: Philippe Jullian 1946: Jean Hugo 1947: Jean Cocteau 1948: Marie Laurencin 1949: André Dignimont 1950: Arnulf 1951: Marcel Vertès 1952: Léonor Fini 1953: Centenary year commemoration 1954: Jean Carzou 1955: Georges Braque 1956: Pavel Techelitchew 1957: André Masson 1958: Salvador Dalí 1959: Richard Lippold 1960: Jacques Villon 1961: Georges Mathieu 1962: Matta 1963: Bernard Dufour 1964: Henry Moore 1965: Dorothea Tanning 1966: Pierre Alechinsky 1967: César 1968: Bona 1969: Joan Miró 1970: Marc Chagall 1971: Wassily Kandinsky 1972: Serge Poliakoff 1973: Pablo Picasso (posthumous recognition – in memoriam, he died in Mougins in April of that year) 1974: Robert Motherwell 1975: Andy Warhol 1976: Pierre Soulages 1977: Tribute to Queen Elizabeth The Queen Mother, who stayed at the chateau in April 1977 1978: Jean-Paul Riopelle (2 labels) 1979: Hisao Domoto 1980: Hans Hartung 1981: Arman 1982: John Huston 1983: Saul Steinberg 1984: Agam 1985: Paul Delvaux 1986: Bernard Séjourné 1987: Hans Erni 1988: Keith Haring 1989: Georg Baselitz 1990: Francis Bacon 1991: Setsuko 1992: Per Kirkeby 1993: Balthus (2 labels) 1994: Karel Appel 1995: Antoni Tàpies 1996: Gu Gan 1997: Niki de Saint Phalle 1998: Rufino Tamayo 1999: Raymond Savignac 2000: Special gold enamel relief of the "Augsburg Ram" in the Mouton museum 2001: Robert Wilson 2002: Ilya Kabakov 2003: 150th Birthday Tribute 2004: Charles, Prince of Wales 2005: Giuseppe Penone 2006: Lucian Freud 2007: Bernar Venet 2008: Xu Lei 2009: Anish Kapoor 2010: Jeff Koons 2011: Guy de Rougemont  2012: Miquel Barceló 2013: Lee Ufan 2014: David Hockney 2015: Gerhard Richter 2016 William Kentridge 2017 Annette Messager 2018: Xu Bing

See Mouton Rothschild Artist alphabetical listing.

Rick's Label Library Main Page

Old Rip Van Winkle Bourbon

Old Rip Van Winkle Bourbon

With son Alec visiting from NYC for the holiday, we did some day-after shopping wherein I stopped and picked up some special order wines at the local wine shop. We stopped in the local Binny's beverage superstore in Naperville where the GM offered us this one and only remaining bottle of this hard to get, highly allocated, limited production Old Rip Van Winkle Bourbon.

Alec knew he was on to something when he later posted the purchase on social media and immediately got a groundswell of responses.

While this blog is typically about wine and has never commented on whisky, it's also about branding, and this label offers a classic study in such.

As with wine, there are certain labels that command an almost cult-like following, where demand vastly exceeds availability. More often, the aura or cache' associated with such a label drives up the price such that it commands a higher price-point than otherwise less noted brands.

Old Rip Van Winkle rides on the coat-tails or in the wake of the producer's flagship premium label, Pappy Van Winkle, which is clearly one of those brands that command a huge following and a robust secondary market. A Washington Post article from 2014 featured the headline, "Pappy Van Winkle’s aged bourbon can’t keep pace with consumer demand" was devoted to the phenomenon.

The article speaks of the secondary market for the label where prices are geometrically inflated, like tickets to a hot concert or finals sporting event. It talks of lotteries set up by certain merchants to fairly distribute their precious highly sought after allocation to patrons. And it speaks of a bottle that sold on e-Bay for $108, an empty bottle! In summation, "The search for Van Winkle has inspired a song, a blog, an app and a delirious secondary market where a bottle has fetched as much as $2,600."

Like many highest revered wine labels, and vintages. the label has received highest acclaim by those that rate such things. In 1996, the 20-year-old Pappy received an unprecedented 99 whiskey rating from the venerable Beverage Tasting Institute. Indeed, all three labels in the brand, this Old Rip Van Winkle (10 year), as well as the Van Winkle Special Reserve (12 year) and Family Reserve Rye (13 year) have collected superb ratings and multiple awards. This only adds to the mystique, as if to legitimatize or rationalize the demand, but what is the cause, becomes the effect.

In the end, the Post article attributes the demand curve to the global demand for things of scarcity and quality. The ultra-premium wine market saw this spike in auction prices a couple years ago. I admit, I unloaded some of my coveted collectable bottles then, in retrospect, at the peak of the irrational exuberance for such, which has since subsided and not been seen since.

The producers are apologetic about the after market pricing effects on their website, "... unfortunately, some retailers choose to use this demand as a reason to increase their pricing. We know it’s often sold for far beyond our suggested retail prices, which you can find on the product pages of this site." Such practices go contrary to the producer's founder's philosophy and mission statement, prominently displayed on their homepage, "We make fine bourbon, At a profit if we can, At a loss if we must, but always, Fine Bourbon."

Such is the aura of this label, that when I visit the local wineshop, where I am a known patron, collector and frequent shopper, the manager takes me aside and with a sense of clandestine acts, shows me a special bottle that he is holding under the desk, behind the counter, and offers it to me as if it is highly coveted contraband. 

Old Rip Van Winkle bourbon is perhaps best known for the highly sought-after Pappy Van Winkle releases, which are today distilled under contract at Buffalo Trace distillery.

There have been Van Winkles in whiskey since 1893, beginning with the original Julian Van Winkle, known as Pappy, a consummate salesman and character. During the latter part of the nineteenth century, Julian P ‘Pappy’ Van Winkle Sr worked as a salesman for the alcohol wholesaler W L Weller and Sons in Louisville, Kentucky. Van Winkle and Alex Farnsley acquired the business along with the Stitzel Distillery. They merged the two businesses to form the Stitzel-Weller Distillery, producing such bourbons as Old Fitzgerald and W L Weller. Pappy Van Winkle’s son Julian Jr managed the business following his father’s death in 1965.

The Van Winkle label was launched after the family was forced, by stockholder pressure in 1972, to sell the famed Stitzel-Weller distillery, producer of the W.L. Weller, Old Fitzgerald, Rebel Yell and Cabin Still labels. In the following years, Van Winkle whiskey has been produced as a joint venture with the Sazerac Co. Since then, the entire range of labels are produced at the Buffalo Trace Distillery in Frankfort, Kentucky.

Today, the third-generation Van Winkle sits in the Louisville office that he shares with his son, the firm’s two sole employees, turning down ardent buyers from all over the globe. There have been four generations of Van Winkles working for the brand since Julian Van Winkle III’s son Preston joined in 2001.

One of the distinguishing characteristics of bourbon sold under the Van Winkle label is their extended aging which is more than double the average age of standard bourbon.

According to the producer's notes, "See a rich, copper color. Smell enticingly sweet, spicy, caramel-nut-fudge aromas. Enjoy a fruity, medium-to full-bodied palate with intense dried fruit and toasted nuts notes. Each sip finishes with a very long, bold wave of peppery brown spices, floral honey and charred barrel flavors that balance the weight of the alcohol. It’s a big, bold, aged bourbon that has great balance for its high proof and flavor."

So it was that we had a special father-son experience, a holiday tasting of this special libation. We tasted this neat, (without ice or water). The Rip Van Winkle was incredibly smooth, the sweet caramel tones predominated with hints of coconut, vanilla and nutmeg on the silky sweet finish.

http://www.oldripvanwinkle.com/