Garric Cellars Napa Valley Cabernet Sauvignon

Garric Cellars Napa Valley Cabernet Sauvignon 2007

I wrote in a recent blogpost about wines/labels from producers who purchase grapes and have hired winemakers produce their wines. And how this practice has lead to the proliferation in the number of producers and labels. While it may produce some interesting wines, these are not wines to get ‘invested’ in since many may prove to be ‘one hit wonders’, so to speak. 

This may be another such label, two enthusiasts who dip into the wine business, buying grapes and having a hired winemaker to produce their own label. Dare I call this a ‘vanity’ label? It is a name formed from the names of the co-proprietors. 

"The name 'Garric' combines the first names of co-proprietors and Chicago physicians Gary Ochwat, a foot surgeon, and Ricardo Cajulis, a pathologist. The two began dreaming of owning their own Cabernet label after their many trips to Napa Valley, and bought a home in Calistoga in 2002. The next year, they purchased grapes from two different vineyard sites to make their inaugural wine, a 2003, crafted by winemaker Pam Starr." 

MaryAnn Worobiec wrote in the November 2007 Wine Spectator, "20 Exciting New Cabernet Labels to Watch". I don’t subscribe to this hype and think Wine Spectator was short sighted to do so. Notable wine producers purchase vineyards and invest in building a brand promulgated on the terroir of the site. Indeed the great iconic brands cross multiple generations of family owned estates. 

That said, in any event, such labels can provide some great wines, but only time will tell if they last across multiple vintages so that they allow for comparisons from one year to the next. I’ve written in these pages about an earlier similarly situated Wine Spectator article about new producers that emerged with the 1994 vintage - Twenty New Producers, Hot New Labels to Watch, which formed our Napa wine discovery and pursuit and collecting for decades to follow! In retrospect, they all were founded on or ended up with estate wines from vineyard holdings. 

Garric first appeared in 2003, seemed to hit their stride with this 2007 and near vintages, but disappeared from the scene in 2016. 

CellarTracker, with its vast number of collectors’ inventory of millions of bottles is a valid testament of a producer’s and label’s presence. The CellarTracker mentions of Garric Cellar wines shows 23 labels across five wines from 2002 to 2014. A couple were only produced in one or three vintage years, with this Garric Cabernet (their ‘flagship’) label showing a dozen continuous vintages. (From CellarTracker - “CellarTracker is the leading cellar management tool with hundreds of thousands of collectors tracking more than 158 million bottles. CellarTracker has also grown to become the largest database of community tasting notes with 10 million such notes as of early 2023.”) 

My CellarTracker record shows I purchased this 2007 vintage release from Binny’s Beverage Depot, the Chicagoland big box wine superstore, in 2010, so they had a sufficient distribution presence. Published records indicate they produced 545 cases of this release. 

The Garric Cellars website and domain name are dark, hence the brand has for intents and purposes disappeared completely.

Garric Cellars GRX Napa Valley Cabernet Sauvignon 2007

At seventeen years, the label, foil and most importantly, the fill level and cork were in pristine condition. This wine had another decade of life remaining in its prime drinking window. 

Never-the-less, this was enjoyable drinking for the evening. From the winemaker: "2007 gave us a beautifully concentrated wine with soft velvety tannins. Bright purple black color. The nose shows off layered complexity, loaded with aromas of sweet blueberries, currants and black cherries with a hint of caramel and vanilla. In the mouth, the wine reveals flavors layered with sweet blueberries, cassis, plums and black cherries. The wine is chewy and has great balance with a long luscious finish. The wine can be approached early with decanting, yet will age effortlessly for 15+ years. This is undoubtedly the most profound Garric to date!"

545 cases were produced

We enjoyed this with winter comfort food chili dinner and a selection of artisan cheeses.

Dark blackish garnet colored, medium to full bodied, full round bright vibrant concentrated black berry plum and black currant fruits were accented with sprites of spice, cassis and tobacco leaf with chewy grainy tannins on the lingering finish. 

RM 91 points. 

https://www.cellartracker.com/w?862654

www.GarricCellars.com

Juslyn Napa Valley Perry’s Blend Cabernet

Juslyn Napa Valley Perry’s Blend Cabernet 2002

With delicious grilled tenderloin beefsteaks and avocado sandwiches I pulled from the cellar this two decade old aged Napa red blend. 

This is from Juslyn Vineyards, founded and developed by Perry and Carolyn Butler back in 1997 when their dream became a reality and they sold their Silicon Valley tech business and purchased and moved to the Spring Mountain estate. 

The British ex-pats had moved from the UK to California to start the IT company in the mid-1980's. During weekend trips to Napa Valley they developed a passion for wine and the wine country lifestyle that Napa Valley offered.

They bought a picturesque 42-acre property located slightly above historic Spring Mountain Vineyard winery. The land was once a small parcel of the 540 acres that California wine pioneer Charles Krug originally acquired as the dowry of Caroline Bale, who he married in 1860. 

The site sits near another one of our favorite producers, Fantesca Vineyards and Winery, near the bottom of Spring Mountain, just above the town of St Helena. 

The Butlers set about having a villa and gardens built, along with a winery facility, which Butler named Juslyn, for daughter Justine and wife Carolyn. 

Butlers were IT (information technology) people with no expertise in the wine business other than Butler trained as a chef in England. They turned to Renteria Vineyard Management, led by Salvador and Oscar Renteria, who produced outstanding grapes for many prestigious Napa Valley vineyards to select the most appropriate varieties for the vineyards and develop them to produce the highest quality fruit.

They set about to develop vineyards in the rocky soils of the Spring Mountain estate replanting old abandoned vineyards with Bordeaux varietals - 90% Cabernet Sauvignon with small amounts of Merlot, Cabernet Franc and Petit Verdot.

Upon moving to Napa Valley, the Butler’s met Art Finklestein (the founder of Judd’s Hill Winery). He made several home vintages for them. Still several years away from the maturation of their estate vineyard, in 1998 and for several years following, they purchased grapes for their early vintages until their first commercial release in 1998. 

Long time Napa winemaker, Craig MacLean was their founding winemaker. They eventually hired Brian Kosi as winemaker. A graduate of the University of California-Davis, Kosi’s career includes positions at Acacia Vineyard, Opus One, Plumpjack Winery, Beaulieu Vineyard and Freemark Abbey. 

The first wine produced under their ownership from their property was in 2000. Their first Estate Cabernet release in 2000 was a mere 80 cases, increased in 2001 to 170 cases, a wine that displayed elegance in the style of premier cru Bordeaux. Each Estate vintage increased production and improved, growing over the following two decades to about 3 tons/acre from the 8-acre hillside vineyard. 

Located in the Spring Mountain District AVA, one of the very best growing regions in the Napa Valley, grapes produced in this AVA are sold at a premium price. Average grape price in Napa Valley is around $7,000/ton; in 2017 the Juslyn owners were offered $20,000 per ton for their Cabernet Sauvignon grapes.

Stephanie DeMasi joined their small team in 2003 and worked with the Butlers as General Manager  until 2019. She answered an ad that Perry and Carolyn had placed for a General Manager. Her prior local wine experience involved working with Cathy Corison (well-regarded Corison Winery) and helping launch the Bounty Hunter Wine Shop in the city of Napa. She progressed to also become a partner in the brand.

The Juslyn Vineyards Perry’s Blend was sourced from both their Spring Mountain estate vineyards and some of the most highly regarded vineyards in Napa Valley. The Butler’s met Andy Beckstoffer owner of several legendary vineyards in the early years during their visits to Napa, and arranged to source fruit for this wine from some of Beckstoffer’s heritage vineyards including To Kalon, Dr. Crane and Georges III. 

Initially they simply called the wine, “Napa Blend”. During a visit to the property, wine pundit Robert Parker advised that he thought this name was too generic. Despite the fact that they had already submitted the wine to the TTB for approval, Parker wrote about it in his Wine Advocate newsletter and referred to it as “Perry’s Blend”. Calls immediately came into the winery asking for that wine and the name stuck … notably a tribute to both Mr. Parker and Perry. In later years, the wine was sourced entirely from their Spring Mountain estate fruit.

The Justyn estate was in recent years listed for sale. It was represented as “40 + acres - 6 acres planted to very high quality vines which, due to their close spacing, produce very high quailty yields that are more like 16 acres; plus an additional 4 acres that can be planted”.

The Juslyn Vineyards Wine business at the time held approximately $7.0M in inventory (2 vintages of casked wine and current vintage wine in bottle) plus about $1m plus hanging on the vines for the then current 2021 vintage.

I both hate it and love it that while trolling down in our wine cellar for a nice red blend to enjoy with grilled tenderloin beefsteaks, I come across this vintage aged wine. 

Juslyn Perry's Blend Napa Valley Red Wine 2002

This release was awarded 93 points by Robert Parker’s Wine Advocate, and 91 points by Wine Enthusiast. 

The 2002 Perry’s Blend was 62% Cabernet Sauvignon, 34% Cabernet Franc, 2% Merlot and 1% Petit Verdot.

At 22 years of age, the label and foil, and most importantly the fill level and cork were in pristine condition. 

Dark ruby colored with a slight grayish brownish hue settling in showing a slight diminution from aging, past its prime but sill enjoyable and should remain in drinking window for a couple more years; medium to full bodied, the black raspberry and black currant fruits were offset with notes of wood, leather, black tea and hints of cedar with moderate tannins on the lingering tangy acidic finish. 

RM 91 points. 

https://juslynvineyards.com/

https://www.cellartracker.com/wine.asp?iWine=274387

https://juslyn.com/

Frisson Napa Valley Atlas Peak Cabernet Sauvignon

Frisson Napa Valley Atlas Peak Cabernet Sauvignon 2018

We were invited to son Alec and Vivianna’s for dinner on their return from their holiday with the in-laws in Naples. With pizza, to watch our Alma Mater Indiana demolish our perennial rival Purdue in what may be called the Route 66 Game (IU 66 - PU-0), Alec opened from his cellar this Napa Valley Atlas Peak Cabernet that he picked up at one of the on-line retailers. 

This is from Frisson, a producer I’ve never heard of, which is not surprising given the proliferation of producers and labels over the last several years - from 300 to over 500. Of course with the finite amount of vineyards lands, and strict restrictions on development, there are many dollars chasing the limited supply of wine grapes from the now seventeen different Napa Valley Appellations, and non-designated sites. 

Naturally most vineyard land owners and contract growers have established distribution in place for their brands and product. Many of these new producers lack their own vineyard sources so they end up buying excess or available fruit in the marketplace. I’ve written in the past about the dynamics of getting ‘invested’ in such brands. These are not for collectors who relish in vertical collections, comparing wines from a single site across multiple vintages. This may not be possible if the producer has limited access to a site source, or purchased a one-of or limited duration supply of fruit. 

Also, caveat emptor, that a vineyard owner will want to maximize production in a stellar vintage, holding as much fruit as possible to leverage their brands, and established distribution. Where as, in a lesser vintage, they may choose to liquidate (*) their inventory to other producers, so as not to dilute (* - puns intended) their own brand with substandard, marginal, or less than stellar fruit. 

This is not to say that some fabulous wines are not available from such producers. And, many well known labels and brands rely on contract growers for their fruit, through long term established supplier agreements - Lewis Cellars, and Freemark Abbey with their Bosche’ Vineyard label as prime examples.     

With that said, this producer, Terry Davis, writes, “Frisson is a French word meaning a moment of intense excitement, a thrill; a word which aptly describes our story and philosophy.’

“One evening we met a winemaker who shared our philosophy and vision – to make truly fine wines that exemplify the energy of the New World, honed with the sophistication of the Old World approach. Our Frisson began!’

“After purchasing a prized allocation of 2007 Diamond Mountain Cabernet Sauvignon grapes our journey as vintners came to life.”

This is another collaboration of entrepreneur/investor and winemaker. (See my most recent blogpost of similarly situated collaboration on a Washington State premium label). 

The Frisson website continues, excerpted here; - “Like about everyone else who has come to Napa Valley, Terry Davis dreamed for years about becoming a part of the Napa Valley world of wine.”

“He met Wayne Donaldson, winemaker, (who) told him of his desire to make a great Cabernet. Terry said if he came across the right grapes he would give him a call.”

The story continues … “Next thing Terry knew, he and some friends had bought three tons of Diamond Mountain grapes. One of his partners said, “Let’s get this straight… you don’t know a damn thing about making wine, just met this guy and you want me to invest? Do you think I’m crazy? I’m in!”’

CellarTracker records show no less than fifty different labels from this producer dating back to the 2010 vintage. 

The Frisson website identifies no less than three winemakers; “Morrisey, a former student of New York University’s elite film school, spent ten years in show business as an electrician and cameraman before choosing to reinvent himself and try his hand at winemaking. While attending graduate school at the University of California, Davis, he secured a harvest internship at Château Pétrus in Bordeaux in 1997. He later worked under famed Napa Valley winemaker Tony Soter, founder of Etude Winery, who helped him refine his approach.”

Another, Winemaker Paul Colantuoni crafted the Frisson 2018 Yountville Label. He gained experience at Rocca Vineyards, where he crafts their Yountville wines.

Ryan Woodhouse, Wine Buyer for well regarded and established Bay Area Wine Retailer K&L wrote about the Frisson Rutherford label: “As it says on the back of this bottle: "Frisson - noun: a sudden strong feeling of excitement or fear; a thrill." Despite not knowing this word previously, it quite accurately described how I felt when I saw the vineyard sourcing for this wine...and the price! The 2019 Frisson Rutherford Cab is sourced 65% from Georges III Vineyard and the remaining 35% from Melrose Vineyard! A fabulous, rich, ripe, modern Cab from one of the most famed vineyards in all of Napa for this price!?”

This label we tried tonight is from Napa Valley Atlas Peak. If was awarded  91 points by The Wine Advocate, and 90 points by James Suckling.

Dark garnet colored, medium to full bodied, black berry and black cherry notes with nots of cedar, vanilla, spice and herbs turning to firm but approachable tannins on a lingering finish. 

RM 90 points. .

https://www.cellartracker.com/w?3845886

https://www.frissonwines.com/

Pio Cesare Barolo Nebbiolo with Italian Pasta

Pio Cesare Barolo Nebbiolo with Italian Pasta 

Following our dinner outing at Angeli’s Italian Restaurant, we enjoyed our pasta leftovers and opened a middle aged Italian Barolo wine for an Italian varietal / cuisine pairing. 

Pio Cesare Barolo 2018

Five generations of the Pio family have followed one another in succession producing Pio Cesare’s wines for 135 years in its ancient cellars in the center of the town of Alba.

Founded in 1881 by Cesare Pio, a successful entrepreneur he was inspired to produce a small and select quantity of wines from the hills of Barolo and Barbaresco for himself, his family, friends, and customers.

In 1940, Giuseppe Pio’s only child, Rosy, married Giuseppe Boffa, a young and well-known engineer from Alba, who managed a large company in Milan at the time. When Italy began to struggle during the Second World War, Giuseppe Boffa left his job in Milan to dedicate himself to the Pio Cesare winery.

Through his efforts, the Pio Cesare brand gained fame and prominence both domestically and internationally, becoming one of the most respected names among Italian wine producers, with a special focus on its renowned Barolo.

Rosy and Giuseppe Boffa named their youngest son Pio, in honor of his great-grandfather’s surname. Pio Boffa, the fourth generation, leads and directs the company today. In the early 1990’s Pio Boffa asked his cousin Augusto to join him in the company. 

In 2000, Pio’s sister’s son, Cesare Benvenuto, became the fifth generation, joined recently by Pio Boffa’s daughter, Federica Rosy, in working at Pio Cesare, representing the future of the Family.

Today, family members travel around the world, to more than 50 countries promoting Pio Cesare wines.

Pio Cesare own 170 acres of vineyards on prime hillside exposures located in multiple different communes of the Barolo and Barbaresco appellations.

As is customary with Barolo wines, this is 100% Nebbiolo, estate grown sourced from family-owned vineyards in Serralunga d’Alba (Ornato, La Serra and Briccolina), Grinzane Cavour (Gustava and Garretti), La Morra (Roncaglie), Novello (Ravera) and, since the 2015 vintage, their recently acquired vineyard in Monforte (Mosconi). 

The new selection 'Pio' from Pio Cesare is a blend of the different MGAs of the estate. This is the classic “formula” used by the ancient Barolo Families to produce a wines that embraces and combines each of the unique characteristics of the different vineyards and terroirs of the Barolo area.

The wine is aged in large French oak “botti” for about 30 months; and a small amount in barriques as well.

Distributor notes - A classic style Barolo. Excellent structure, harmony and elegance. Soft tannins and balanced fruit. Approachable, but with a very long ageing potential. Barolo is a great wine, which should not be described as a “basic” or “regular” Barolo, simply because it does not have any additional indication on the label.

Winemaker Notes - “A classic style Barolo. Excellent structure, harmony and elegance. Soft tannins and balanced fruit. Approachable, but with a very long ageing potential. Barolo is a great wine, which should not be described as a “basic” or “regular” Barolo, simply because it does not have any additional indication on the label.”

This was rated 94 points by James Suckling, 93 points by Robert Parker's Wine Advocate, and 91 points by Decanter and Wine Enthusiast. 

We found this a bit disappointing with the subdued fruit overtaken by non-fruit flavors, especially given its ultra-premium price. 

Dark garnet colored with a slight brownish/grey hue, medium bodied, spicy red cherry and plum fruits with notes of earthy tobacco and leather with hints creosote, truffle and camphor. 

RM 88 points. 

https://www.cellartracker.com/w?4217182

https://www.piocesare.it/en/vini/barolo/

BYOB Brunello Italian Wine and Dine at Angeli’s Italian Naperville

BYOB Brunello Italian Wine and Dine at Angeli’s Italian Naperville 

We dined with neighbors/friends Richard and Adessa at Angeli’s Italian, our favorite neighborhood trattoria. I took from our cellar this middle-aged Brunello Di Montalcino, a Sangiovese that be become one of our favorite varietals, especially with tangy Italian faire. 

I ordered their signature comfort dish, Pasta and Peas - Ground Italian sausage simmered with sweet peas in a vodka cream sauce and tossed with rigatoni pasta. The ample portion provided a left over dinner the following night at which time this was even better! 

Linda order her favorite standby dish, Angeli’s Eggplant Parmigiana - Layers of lightly floured eggplant stuffed with ricotta and mozzarella cheeses, baked in the oven, and topped with homemade marinara sauce (pictured below).

To accompany our meal, we brought BYOB from our home cellar this middle-aged Brunello di Montalcino. 

Altesino Brunello di Montalcino Sangiovese 2017  

I’ve written often in these pages about Brunello and what makes it so special. They are sourced from the Italian appellation of Brunello di Montalcino, regarded as one of Italy’s best appellations. 

Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino appellation rules require 100% Sangiovese.

Brunello di Montalcino DOCG has to be made 100% with Sangiovese grapes alone, and made only within the Montalcino municipality area. It can only be sold in the market from January 1 of its fifth year after harvest. Prior to that, the wine cannot legally be called Brunello di Montalcino (not even in the cellar): it is simply "red wine to become Brunello di Montalcino DOCG".

Montalcino is a picturesque, hill-top town that was not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until the 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine.

Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.

Altesino is located In the heart of southern Tuscany, forty kilometers south of the City of Siena amongst the north eastern hills of Montalcino. The 15th century Palazzo Altesi overlooks the estate. Built by the Tuscan family Tricerchi in 2002, Altesino has been owned by the Gnudi Angelini family with technical collaboration of Paolo Caciorgna, the company have involved the Brunello di Montalcino for forty years. 

They were a forerunner with the introduction of the “Cru” concept (Brunello di Montalcino Montosoli) concept in 1975, Altesino was the first winery to use barriques in 1979. In 1977, the first Grappa di Fattoria was created and produced by Altesino with the help of the master distiller Gioacchino Nannoni.

The Altesino estate covers 250 acres, half of which are planted vineyards consisting of six plots, each of which are distinguished and represented with single vineyard designated wines in their own right.

The six vineyards consisting of one parcel in the north – Altesino, one in the north east Macina, two in the north west - Cerbaia and Montosoli (first Cru in the history of Brunello di Montalcino and always famous for the production of wines of extreme elegance), one in the area of Sant’Angelo in colle – Pianezzine, and finally, one in Castelnuovo dell’Abate – Velona.

In addition to Sangiovese, which constitutes the majority of the plants (used for the production of Brunello, Rosso di Montalcino and Palazzo Altesi), Cabernet Sauvignon and Merlot are cultivated (which in blend with Sangiovese give the Alte d’Altesi and the Rosso di Toscana), the Trebbiano and the Malvasia (for Vin Santo), the Vermentino, the Chardonnay and the Viognier destined for the production of Bianco di Altesino.

This release was awarded 95 points by James Suckling, 94 points by Robert Parker's Wine Advocate, 92 points by Wine Spectator and 90 points by Wine Enthusiast.

Winemaker’s Notes - “Brunello di Montalcino is the ambassador of top quality Italian wines around the world, the first wine to receive the DOCG appellation. Brunello is a brilliant ruby red colour, tending towards garnet red with age. Its bouquet is intense, pure, pleasant and refined, reminiscent of sweet violet, tobacco, chocolate and pleasant hints of wild berries and vanilla. Its flavour fully confirms the above in a well-balanced, full-bodied wine with good tannins and a solid structure.’

For the 2017 vintage release - “Brilliant ruby-red color, this classic Rosso offers sumptuous aromas of ripened blackberries and dark cherries. On the palate, the wine is generously well-rounded and rich with fruit-forward notes complimented by hints of leather and mesquite.”

Tonight’s tasting of this label release was consistent with my earlier tasting note pasted last winter when I wrote: “Tasted from wine list at Italian Village Chicago for a fabulous, perfect food and wine pairing. Dark Ruby colored, medium-to full-bodied, full round balanced blackberry, black cherry and black currant fruits with savory baking and clove spices with hints of licorice, tobacco and leather with smooth silky tannins on the lingering finish.”

RM 92 points.

https://unwindwine.blogspot.com/2024/01/pour-boys-wine-dinner-at-italian.html

https://www.cellartracker.com/w?4119676

http://www.altesino.it/en/altesino/

Angeli’s Eggplant Parmagana

Richard ordered another Angeli’s Signature dish, Shrimp Diavolo - Shrimp sautéed in a spicy red sauce with spinach and fresh tomatoes. 

Adessa had the Angeli’s Chicken Parmigiana -Breaded chicken breast smothered in marinara sauce, baked with mozzarella cheese, and served with pasta.

To accompany their shrimp and chicken entree’s, at my suggestion they ordered from the wine list this unique interesting Italian White Blend. This has become our go-to wine there, enjoyable, sophisticated great value, high QPR drinking - everyone loves it, as did Adessa and Richard. 

I’ve featured this wine many times in these pages, as excerpted below. 

Stemmari Dalila Sicilia Viognier Grillo DOC Blend 2020

This wine finds its way to the Angeli's winelist as a result of owner Tony Angeli having visited the Feudo Arancio Stemmari winery estate during his visit to the region a couple years ago.

This wine is from the historic Stemmari winery located in the town of Acate in the Ragusa province of Sicily located in south eastern Sicily. The winery has 1,700 acres in two estates along the south coast of Sicily, one in Sambuca di Sicilia in the Agrigento province and the other in Acate in the province of Ragusa.

The vast Stemmari brand has a broad portfolio of wines include single varietals like nero d’avola, chardonnay, pinot grigio, moscato, pinot noir, cabernet sauvignon and even a sparkling grillo. They offer a few blends including this Dalila wine.

This unique blend is comprised of the Sicilian varietal Grillo and the international Viognier, native to the French Rhone River valley. The local indigenous wine grape "Grillo" – which means "cricket" in Italian. This Sicilian white wine is composed of 80 percent Grillo and 20 percent Viognier.

The interesting branding of music as a metaphor for the harmonizing of the two elegant varietals in the Dalila blend with musical notes on the label and on the bottle foil. 

Tonight they were serving the 2020 vintage release label. This is the forth vintage they've served this wine. This continues to be a sensational and a very pleasant surprise discovery. Its available at a price point that provides great QPR - Quality Price Ratio. We enjoyed this discovery such that we went out and special ordered some from a local merchant to have in our cellar for enjoyable casual sipping.

This release was awarded 90 points by Wine Enthusiast.

Consistent with earlier releases and tastings. Golden straw colored, medium-full bodied, nicely balanced acidity and smooth mouthfeel with intense, bright vibrant, nicely integrated floral and tropical fruits with notes of pear and hints of peach, mango and citrus with hints of vanilla, floral and stone fruits with bight acidity on a character and profile of Chardonnay and Sauvignon Blanc.

RM 91 points.

https://www.stemmari.it/en-us/products/selections/dalila

https://www.cellartracker.com/wine.asp?iWine=3521489

https://www.feudoarancio.it

https://www.angeliscatering.com/

Arnaut Avenida Boushey Vineyard Columbia Valley Syrah

Arnaut Avenida Boushey Vineyard Columbia Valley Syrah

Sunday evening dinner, we dined in and eagerly opened this just acquired highly regarded Columbia Valley Syrah. I admit I’d never heard of this producer or this highly acclaimed vineyard source, hence I was curious to try this highly rated label that I picked up at Binny’s, our ‘big box’ beverage superstore.

Arnaut Avenida Boushey Vineyard Columbia Valley Syrah 2017

Avennia is the partnership project of entrepreneur Marty Taucher and winemaker Chris Peterson, founded in 2009 based on core principles; “a passionate commitment to signature vineyards and natural processes in the cellar - resulting in timeless, world class wines that are solely and undeniably Washington”. 

This approach and objective is similar to another high profile Washington State producer, Long Shadows, and their Vintners Collection Series of labels, which we love, and have collected as wine club members since discovering them on our trip to the region back in 2017. 

Interesting, that like Long Shadows, Avennia also sources their fruit from contract growers, and promotes their brand through three different tasting rooms in three of the major Washington State wine areas, Woodinville, Walla Walla, at their sole estate vineyard site in the Red Mountain appellation in Yakima Valley. We visited both the Woodinville and Walla Walla wine areas during trips to the region. 

In their first year of production, 2010, they acquired 16 tons of fruit that they transformed to wine that was ultimately released in 2012, Receiving much acclaim in that inaugural release, and affirming and building upon relationships in place with several of the state’s most legendary growers, the stage was set to secure the best fruit in the region for follow-on vintages. More than a decade later, the same core principles continue to guide the direction of the winery and the business.

Marty Taucher, Managing Partner, a native Oregonian, Marty graduated from Oregon State in 1977 and started at then upstart Microsoft in 1984. He went on to lead Public Relations and Event Marketing, then, spent his last five years as Director of Marketing and Brand Strategy for a consumer and online product group.

In 2009, Taucher signed on as a crush intern at DeLille Cellars where he met Chris Peterson and together they laid the plans for what is now Avennia.

Always inspired by new ideas and fresh thinking, Marty is an angel investor. He serves on numerous non-profit boards. When he’s not in the cellar, he’s an avid golfer, a world traveler, and a perfectly reliable

Chris Peterson, Winemaker/Partner was engaged in the Washington wine industry for more than a decade,  working to make some of the state’s most heralded and award-winning wines at DeLille Cellars. 

Together they founded Avennia with the quest to showcase Washington as a unique and compelling place for great wines, acquiring fruit from some of the finest vineyards in Washington, with a specific focus on the grape varieties used in Bordeaux and the Rhône, in light of their similar latitude to Washington, which makes them a natural fit to excel there.

In thoughtfully choosing vineyard sites to match their winemaking style and preferences, they chose not only the vineyard sources themselves, but down to our favorite vineyard blocks. There is an emphasis on older vines, and moderate climates, as these features tend to create wine with more depth and complexity—a balance between fruit and non-fruit characteristics. 

They strive to craft wine that is balanced and harmonious - the fruit, acid, tannin, perhaps oak. 

Avennia "Arnaut - Boushey Vineyard" Yakima Valley Syrah 2017 

The 2017 Syrah Arnaut Boushey Vineyard is 100% Syrah from Dick Boushey's highly regarded vineyard on the western side of the Yakima Valley AVA, considered one of the state's premier Syrah vineyards. 

This is a cooler site, that tends to instill Northern Rhone-like character in the fruit. Dick Boushey was the first grower with whom Avennia partnered. 

From the Boushey site they source three different varieties which go into the three flagship wines. Boushey is best known for Yakima Valley Syrah and Avennia is the only winery that uses both of the oldest blocks of his coveted fruit. The combination of these two Syrah blocks makes up this Arnaut, a wine we have made since our first vintage, 2010. 

The older, called Grand Côte (meaning "great hillside”), produces wine that is piercingly pure and focused, with meaty and mineral aromas backing up its deep blackberry and damson plum fruit flavors. Wines from the second block, Factory Road, show richer body and feature savory cured meat notes, along with orange peel, and a distinct iron note. 

This release was awarded 95 points by Decanter, 93 pints by Jeb Dunnuck and Vinous, and 92 points by Robert Parker and Wine Enthusiast, an Editor’s Choice. 

Aged 18 months in 15% new French oak. Bottled unfined and unfiltered. Case production was 354 caees

Winemaker's Tasting Notes - "This vintage brings an exceptional level of finesse to Arnaut, but no shortage of the wild, savory aspects we expect from this wine. The nose features, blueberry, salted blackberry, charcoal-grilled pork chop, asphalt, bittersweet chocolate, bee pollen, and a hint of grapefruit pith. Rich and beautifully textured on the palate, with pure Boushey notes of blueberry reduction, bacon fat, cacao nibs, charcoal embers, and grilled thyme. The elegance here hints at this wine drinking well on release, and it should age nicely for 8-12 years." - Chris Peterson, Winemaker

Dark garnet colored, medium to full-bodied, black berry and black raspberry fruits are layered with intense almost obtuse notes of black pepper with accents of creosote, dark spices, black olive, black tea, garrigue, and cigar leaf.

RM 91

https://www.cellartracker.com/wine.asp?iWine=3277603

https://avennia.com/

Plumpjack Estate Napa Valley Cabernet for meatloaf dinner

Plumpjack Estate Napa Valley Cabernet for meatloaf dinner 

For an intimate dine-in Saturday night, Linda prepared one of my favorite comfort foods, meatloaf with carrots, onions and potatoes. For the occasion I pulled from the cellar an ultra-premium Napa Cabernet. 

Given the political ties of this producer, I’ve relegated our collection of their wines to when dining or tasting with my left leaning liberal minded friends. But, with the recent landslide election results, I felt a sense of celebration were in order and pulled this to enjoy on our own! 

At I wrote in earlier blogposts in these pages, this used to be one of our favorite producers until the producer became so terribly political and extremist radical in ideology - several listed and linked here. 

Plumpjack Reserve Napa Chardonnay at Entourage Restaurant Naperville

Plumpjack Napa Valley Oakville Cabernet Sauvignon

Plumpjack Founders Reserve Cabernet - Seasmoke Chardonnay - Paul Misset Clos Vougeot Vieilles Vignes

We still hold a collection spanning more than a two decades dating back to the earliest vintage releases of this label, 1996 and 1997. Back in the early days, our visits to the winery estate in Napa, and wine dinner (s) with their winemaker were highlights of our trips to the region. 

In any event, tonight this was fabulous, ideally paired with the beef meatloaf and sides. I opened a more recent vintage of this label to accommodate Linda, who prefers younger, more approachable wines, never-the-less, a twenty-one year old vintage release! 

Plumpjack Estate Napa Valley Cabernet Sauvignon 2003

The simple summary of the history of the winery, as written in Wine Bid is that PlumpJack, in Oakville, was founded by Gordon Getty, fourth child of legendary oil tycoon J. Paul Getty, a San Francisco composer and philanthropist, and major benefactor financial support to Gavin Newsom, former San Francisco mayor and current Governor of California.

The entrepreneurs opened a wine shop in San Francisco in 1992 called PlumpJack, a reference to Shakespeare’s character Sir John Falstaff, who enjoyed food and wine. The partners founded the PlumpJack winery in 1997 when they acquired 53 acres of vineyards on Oakville Cross Road. The PlumpJack Group now also includes resorts, hotels, restaurants and spas. 

The winery specializes in premium Cabernet Sauvignon, though it also makes a Syrah. Robert M. Parker Jr. notes that all the PlumpJack wines “are fabulous, thanks to the brilliant efforts of winemaker Tony Biagi and consultant Nils Venge.”  

Of course, we’re huge fans of Nils going back to those days, and more recently, his son Kirk. Our cellar is full of Venge wines as witnessed by the number of mentions in these pages. 

A bit of wine world trivia: PlumpJack was the first Napa Valley producer to use screw caps.

This release was rated 95 points by Robert Parker’s Wine Advocate. Back in 2013, he wrote, “The 2003 Cabernet Sauvignon Estate (finished with a screw cap) possesses a dense ruby/purple color as well as a stunningly pure nose of creme de cassis, graphite, licorice, forest floor and a hint of black truffles.’ 

“Full-bodied and velvety textured with stunning opulence that expresses this tenderloin sector of Napa Valley so brilliantly, a multidimensional mouthfeel and a blockbuster finish, this profound wine (14.8% natural alcohol) appears even superior to what I remember tasting in its infancy.” 

Back in 2013 Parker wrote, “At $68 a bottle, it-s a steal for a wine of such world-class quality! The finish lasts for 40-45 seconds. While it has reached its plateau of full maturity, there is no danger of it falling apart for at least another 15-20 years. Bravo!” Of course that price has doubled, even tripled in the decade to follow. 

Wine Enthusiast didn’t like it and gave it 86 points. A mystery, leading me to wonder if they had an ‘off’ or aberrant bottle, but then again, they would surely sort that out. They panned it saying, “Pickles and dill in the nose, with underlying cherries and blackberries. In the mouth, it enters brawny and rustic, and very tannic. The fruit is locked down. Seems sound, but disappointingly tough. Could develop, but it's a gamble. Tasted twice.”

Our bottle was traditional cork, not screw top which came along later. At twenty-one years, the critical fill level, cork, and the label and foil were pristine. Tonight this was delicious, dark garnet colored, full bodied, complex yet elegant, smooth polished, a symphony of black berry fruit flavors with bright vibrant sprites of spice, truffle, crème de cassis and bitter dark chocolate. 

RM 94 points. 

https://www.cellartracker.com/w?152506

Steak Dinner at The Wine Bar Destin

Steak Dinner at The Wine Bar Destin 

Following the delightful and superbly staged Tour of Bordeaux Wine Dinner at The Wine Bar Destin, the other night, we returned later in the week, our last night Destin before returning home, for grilled beef steak dinner.  

We opened with their delightful Pear Blue Cheese Spinach Salad with fresh berries, sliced pears and vinagrette.

For an entree we had the Wine Bar Filet - 8 oz hand cut filet of beef tenderloin with Roasted Rosemary Fingerling Potato’s and Asparagus Spears. This was delicious, perfectly prepared, presented and served. 

For a wine accompaniment with our dinner we took advantage of the Wine Happy Hour where they serve a 12oz carafe of wine for the price of a large glass, from a broad extensive selection of wines of each varietal from across all the major growing regions in the world.

We selected a Right Bank St Emilion Bordeaux which as expected, turned out to be a perfect pairing to complement the meal, and enhance the enjoyment of the wine. 

Like the carefully selected flight of Bordeaux wines from the curated wine dinner, this was an excellent offering of a high QPR (Quality Price Ratio) wine. 

Chateau Angelus Tempo d'Angelus 2022

Tempo d’Angelus is a ‘second wine’ (actually a ‘third’ entry level label), a more streamlined version of its illustrious older siblings, Château Angelus and Carillon d’Angelus. While being their lesser wine, it still exhibited the characteristic depth and complexity of the Grand Vin, while offering at the same time a more approachable and affordable alternative. Produced from the great Angelus terroirs and made with the expertise of the estate’s teams, Tempo d’Angelus offers even the most demanding wine lover instant or early gratification in an attractive, well-structured, precise and hedonistic wine that doesn’t require 15 or 20 years of cellaring to be enjoyed at its peak, as is often the case for the Grand Cru wines.

This is a new wine from Chateau Angélus, from the area of Castillon Côtes de Bordeaux, it is produced from vines located at Saint-Magne-de-Castillon, Castillon-La-Bataille and Sainte-Colombe, a few kilometres from Saint-Émilion, on magnificent clay-limestone slopes. These plots were acquired by Angelus in 2017 with the precise purpose of creating a Bordeaux appellation wine while increasing the Angelus portfolio, and offering an introduction to the brand for more cost conscious consumers. This can be enjoyed at a fraction of the price of the Grand Vin and even the second label. 

From south-facing holdings in the Castillon-Côtes-de-Bordeaux AOC, the fruit is declassified into generic Bordeaux. In the tradition of the Right bank, the blend is 90% Merlot and 10% Cabernet Franc. 

This release was awarded 92 points by pundit James Suckling, and 90 points by Decanter, Jeb Dunnuck and The Wine Advocate. 

Winemaker Notes: This new addition to the range of wines of Château Angélus, made under the Bordeaux appellation, offers a more streamlined version of its illustrious elders -Angélus, Carillon d’Angélus and N°3 d’Angélus, with which it shares the same depth and complexity while being at the same time more approachable young.

Dark garnet colored, medium to full bodied, bright vibrant silky smooth polished, balanced black raspberry and currant fruits with spicy notes of herbs, limestone and pencil lead graphite, with firm but polished nicely integrated tannins on a lingering flavorful finish.

RM 91 points. 

https://www.cellartracker.com/w?4945654

https://www.thewinebarfl.com/

Tour of Bordeaux Wine Dinner at The Wine Bar Destin

Tour of Bordeaux Wine Dinner at The Wine Bar Destin

During our getaway week at The Cove, our vacation home getaway in Destin (FL), we attended the Price Fixe Wine dinner at the "Tour of Bordeaux" Wine Dinner at The Wine Bar in Destin. 

This is the same restaurant where we held our Pour Boys Wine Group wine dinner last spring as we gathered in Destin (FL) for the gala SoWal (South Walton Beaches) Wine Festival weekend.

That Saturday evening following the SoWal Wine Festival Activities, we dined at The Chef’s Table Wine Room in The Wine Cellar Room at the Wine Bar Restaurant in Destin. We featured that dinner in this blogpost in these pages - Chef’s Table Dinner at Wine Bar Destin.

This “Tour of Bordeaux” evening was kicked off and hosted by emcee Wade Starwalt, Wine Sales Director of The Wine Bar. 

The dinner showcased a curated flight of carefully selected Bordeaux wines, each paired with a gourmet dinner course, crafted to enhance and complement that courses distinct characteristics. 

As I’ve exclaimed often in these pages, the proper pairing matching food with the ideal wine greatly amplifies the enjoyment of both. 

The pairings this evening were wonderful for each course. This was especially impressive since several of the wines were modestly priced high QPR (Quality-Price-Ratio) wines, which showed exceptionally well with the accompanying food courses. It’s easy to pair foods with expensive wines, but much more challenging to achieve great pairings with moderately priced wines. 

Each wine paired with the courses was then curated and described by guest speaker Cassidy Stiebing, Regional Sales Director and Bordeaux expert from Twins, a French Bordeaux Negociant and US Distributor.

Wine steward, Cassidy Stiebing is a native of New Orleans, Louisiana, now residing in New York City. Her time between those two cities included several years in Europe, where she pursued a career in the wine industry — first in La Rioja, Spain, then in France. In 2019, she earned an MBA in Wine Business from INSEEC University in Bordeaux, which led to her role at Château Pape Clément, overseeing the U.S. market.

After six years immersed in the world of Bordeaux, Cassidy transitioned to the negociant side of the industry in 2023, taking on her current role as Regional Sales Director and Bordeaux Ambassador at TWINS Bordeaux. (Twins provided photo).

The evening was delightful with exceptional food and wonderful wines, supurbley prepared, presented and served. All were matched perfectly to ameliorate each course. The venue, setting, food, wine, program presentation and service were all spectacular, meeting the highest expectations in every respect and offering a great value for such an event. 

The wine flight:

The dinner courses, and pairings:

First Course.- Reception - Goat Cheese Croquettes with tomato sauce, Acorn Squash, Gorgonzola and Walnut Crostini, and Cheese and Sausage Stuffed Mushrooms with Garlic Aioli. 

Paired with the first course was Château Puyanche’ Cotes de Bordeaux 2022. This Grand Vin de Bordeaux  is a blend of Sauvignon Blanc and Semillon. 

The First Course was Shaved Sprout Salad with Apples, Walnuts, Cranberries, Feta Cheese, and Braised Pork Belly with Hot Bacon Vinaigrette. 

The Second Course was Grilled Hangar Steak with Chimichurri, New Portato Dauphinoise and Carrots.

The wine paired for the Second course Château Lilian Ladouys St Estephe 2018

The Third Course was Bone-In Venison Chop with Roasted Butternut Sage Veloute’ Sauce over Parsnip Mash. 

The venison was brilliantly paired with Château Poesia Grand Cru St Emilion 2019. 

The Fourth and Final Course was Dark Chocolate Expresso Panna Cotta with Conconut and Raspberry Coulis. 

The Fourth Dessert Course was paired with Château Clos Junet Saint Emilion Grand Cru 2020

We certainly don’t need more wine for our cellar and thereby are selection in what we acquire these days as we work to consume our broad collection. As such while we do strive to support the venues that host such events, we don’t always feel compelled to acquire the wines. Never-the-less, we thought enough of the flight this evening that we purchased each of the selected wines to have for future consumption at our holiday home. 

https://www.thewinebarfl.com/tour-destin

Italian Dining at Clemenza’s Restaurant in Miramar Beach

Italian Dining at Clemenza’s Restaurant in Miramar Beach

When we told a friend and neighbor that we were heading to Destin/Miramar Beach Florida to visit our Cove vacation home getaway, he mentioned his recently departed dear friend and former neighbor that moved there a while back and opened a restaurant. 

He credited his old friend Dominic Damiano with not only introducing him to his wife, but finding his eventual family home, and, talked about them playing polo together in the early days of our equestrian community here. 

The local Emerald Coast Magazine wrote that when “Dominic Damiano moved to the Emerald Coast in 2008, life was almost perfect except he couldn’t find good Italian food. His group of friends and family who had moved from different parts of Italy to Destin, also missed the flavors of home, so they decided to open their own restaurant, Fat Clemenza’s, and do what they do best — serve up recipes passed down for generations”. 

Fat Clemens’s Restaurant is named for the legendary chef/cook in the Godfather movie series, the restaurant was in many ways modeled after Tufano’s which he owned in an Italian neighborhood in Chicago. 

“It’s important to me to stay true to tradition and heritage, which is why we import a lot of ingredients,” said Damiano. “I want customers to experience these dishes as my family would, to feel like part of the family when here.” 

“The eggplant parmigiana.is made from Damiano’s grandmother’s recipe, the Fresh Fish special is caught locally.  The olive oils, pasta, tomatoes, flour and seasonings are imported from Italy. Twice a week, a shipment of sausage arrives from Chicago. All other ingredients, especially seafood, is sourced locally.” 

So, we made it a point to dine at the restaurant, almost walking distance, from our vacation home, certainly within biking distance as we rode past it earlier in the week on our way to the post office. 

The extensive menu features Italian fare, wood fired pizzas, calzones, a broad selection of two dozen pasta dishes, and a variety of traditional Italian meat dishes. Naturally, we ordered Italian Chef’s Specialties from the menu - Linda the Pasta Shells in Marinara Sauce, and I ordered a benchmark staple, Veal Parmiagana with Pasta. Both were delicious, served promptly, piping hot in ample portions. 

Stuffed Shells - Large shells stuffed with ricotta & served with choice of sauce.

Veal baked in a marinara sauce with mozzarella and parmesan served with Angel hair pasta.

For a wine accompaniment with our entrees, we ordered two wines by the glass - WBTG - from the modest, limited but carefully selected wine list featuring seventeen reds and a dozen whites, predominantly Italian.

When I inquired about whether they had a Brunello Di Montalcino our server came by with one select bottle. It was premium priced, beyond our basic moderate meal, so we opted for two glasses of Italian staples. 

From the wine selection, displayed on the counter adjacent the kitchen, separating the dining rooms, I had a glass of the Zingari Tuscan Blend. 

Petra Zingari Tuscan Red Wine 2019

Zingari Toscana Rosso is an ambitious project headed by the father and daughter team of Vittorio and Fancesca Moretti, through Gruppo Terra Moretti, the wine empire of the Lombard developer Vittorio Moretti, which extends over several vineyards, run by his daughter Francesca. 

Moretti is based at the southernmost tip of the province of Livorno in the hills of the Val di Cornia. In the vineyards, red varieties are cultivated on rich soils - among them the Tuscan flagship varieties Cabernet Sauvignon and Merlot, but also some Syrah and Alicante. The slopes of the Petra vineyard are also planted with white Malvasia, Trebbiano, Clarette and Vermentino varieties which are intended for sweet wines.

The Moretti's are known for producing some of Italy's best sparkling wines, but we are constantly drawn back to this Super Tuscan blend of Merlot, Sangiovese, Syrah and Petit Verdot from their vineyards in the Tuscan Coastal area of Val di Cornia.  The Petra estate has a special ecosystem, warm climate and soils in the green belt of the Colline Metallifere, near the Montioni Natural Park, with the Poggio Tre Cancelli Natural Reserve, up to the Sterpaia Coastal Park, looking over the Tyrrhenian Sea. 

The wine gets its name and traces its roots to an ancient water spring that was a stop-over for pilgrims and wayfarers who were travelling along the Aurelia Street, hence the name Zingari (Gipsies), that would seek refreshment by resting near its crystal clear waters

This label release is a uniqueTuscan blend of Merlot, Sangiovese, Petit Verdot and Syrah. It was awarded 90 points by Wine Enthusiast and Wine Spectator who also granted it #29 Wine Spectator Top 100 of 2019.

Winemaker Notes - “Highly concentrated ruby color, which introduces the Mediterranean aromatic notes of this wine. Soft and full-bodied in mouth, it has a fresh flavor with good acidity and a structure with balsamic and mineral notes that make Zingari pleasant and interesting.” 

Wine Spectator refers to “flavors of  tomato leaf, juniper and sanguine notes”. Danielle Callegari of Wine Enthusiast cites  “A reduced nose of freshly poured tar and sulfur meets a luxurious contrast of muddled raspberry and strawberry, before hints of top soil and tobacco emerge …. turns to fresher red fruit, mostly cherry, with soil and gravel,” and calls it “Linear but substantial tannins and a firm backbone of acid work well together.”

Bright Ruby colored, medium bodied, a bit disjointed cacophony of with somewhat obtuse bright forward black cherry and plum fruits with notes of bramble, cedar earthiness, tobacco and bright acid with modest gripping tannins. 

RM 88 points. 

https://www.cellartracker.com/w?4082308

To accompany Linda’s Ricotta cheese stuffed shells with Marinara Sauce, we ordered a glass of the Aziano Ruffino Chianti Classico Sangiovese. 

Aziano Ruffino Chianti Classico 2021

Vibrant and inviting. The Sangiovese based wines of the Chianti Classico regions are characterized by notes of sweet violet, red berries and wild cherries with slightly spicy undertones

Ruffino dates back to 1877 when cousins Ilario and Leopoldo Ruffino, hailing from Tuscany, establishing a small winery in the town of Pontassieve near Florence, the region with a centuries-old tradition of growing exceptional wine grapes. 

The area is known for ideal terroir for producing wines -  mineral-laden soils, the cooling influence of the Mediterranean Sea, the dry summers that favor wine grapes, and sun-drenched hills. 

Ruffino became known for clean, balanced wines, adopting the motto “here we make ideal wine.” After the Second World War, Ruffino purchased the first of its Tuscan estates, the Villa di Montemasso in the Chianti Classico region. Ruffino continued to invest in new vineyards and became one of the first major wineries with vineyard estates in Italy's three most renowned wine-producing regions: Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. 

Ruffino Chianti has become a benchmark for Tuscan wines around the world. When Chianti first became recognized as a DOCG wine in 1984, Ruffino Chianti DOCG was awarded the first warranty strip. 

Today, more than 140 years after its founding and more than 90 years after the release of Riserva Ducale, Ruffino is a global leading brand. Ruffino's approach to making wine is based on their top vineyard sites, carefully managed vines and yields to produce the best quality of fruit. 

This is the entry level every day wine of a broad portfolio that addresses every price point and provides tremendous QPR - Quality Price Ratio, perfectly paired to complement the tangy pasta dish. 

Winemaker’s Notes -  “Ruby red. Vibrant and inviting. The Sangiovese based wines of the Chianti Classico regions are characterised by notes of sweet violet, red berries and wild cherries with slightly spicy undertones. The finish reveals hints of aromatic herbs. Fruity and harmonious, the taste reveals velvety tannins and an elegant texture. A long and persistent aftertaste characterizes this wine.”

Bright ruby colored, medium bodied, vibrant expressive, smooth and nicely balanced red berry fruits with tangy spice and hints of tobacco and sweet mocha chocolate. Very pleasant. 

RM 90 points. 

https://www.cellartracker.com/wine.asp?iWine=4675098

https://fatclemenzas.com/

https://www.fatclemenzasmenu.com/?utm_source=gbp