Sabon Chateauneuf-du-Pape with robust meaty pizza

Sabon Chateauneuf-du-Pape with robust meaty pizza

For finishing the left over premium pizza with several meats from earlier in the week, featured in this blogpost - Valmaggiore Sandrone Nebbiolo with Pizza, I pulled from the cellar this premium Rhône Valley red blend. 

Roger Sabon Chateauneuf-du-Pape Cuvee ‘Le Secret des Sabon’ 2012

While the current Roger Sabon family estate was founded in 1952 by Roger Sabon, the historic ancestral Domaine Roger Sabon history dates back to the 16th century, when the Sabon family first owned vineyards in Chateauneuf-du-Pape, in France’s southern Rhône River Valley. By the 18th century the Sabons were not only making wine but helping promote and improve all Rhone Valley wines by helping establish appellation standards. 

Today the 109-acre Domaine Roger Sabon estate is run by Jean-Jacques, Denis and Gilbert Sabon, all descendants of the founder. 

The estate’s total acreage, is split up on both sides of the Rhône River, with 37 acres in Chateauneuf-du-Pape appellation, on the left bank of the River, and spread over 14 different plots with that classic terroir of sand and limestone soils. The winery sits just on the northern edge of the village Chateauneuf-du-Pape. 

On the right bank, the vineyard includes 30 acres in the Lirac appellation, 15 acres in the Côtes-du-Rhône and 35 acres in the Vin de France.

We visited Chateauneuf-du-Pape in 1998 and again in 2019 - Domaine du Vieux Télégraphe. Châteauneuf-du-Pape, and A visit to Château La Nerthe.

The estate also makes Chateauneuf-du-Pape Blanc, as well as a Lirac and Cotes du Rhone, which are sourced from the domain’s vineyards in Roquemaure. Robert M. Parker Jr. calls Domain Roger Sabon a traditionalist producer that “has been making exceptionally high-quality wines for years…”

La Cuvee Prestige is the domain’s flagship wine, though it also makes this very limited production Le Secret des Sabon in certain vintages, the top wine of the estate. Those wines are 60% – 80% Grenache from vines that are 80 to 100 years old. 

This 2012 release was rated 96 points by Robert Parkers’ Wine Advocate, 95 points by Wine Spectator, and 94 points by Vinous.

Winemaker Notes - Deep ruby color. Rich and generous mouth. This cuvée aims at giving the best expression of Grenache on elegance, with a peculiar attention on balance, freshness and tannic structure.

Bright Ruby red colored, full bodied, but smooth easy drinking with expressive lively sweet ripe rich raspberry, plum and blackberry fruits with notes of kirsch, garrigue and licorice, turning to hints of graphite, black tea, leather and tar notes with a hint of white pepper, glycerol, sweet soft tannins and moderate acidity on the lively lingering finish.

RM 93 points.

https://www.cellartracker.com/w?1779454

http://www.domainerogersabon.com/en/__trashed/

Château Suduiraut Sauterne for pleasurable sipping

Château Suduiraut Sauterne for pleasurable sipping

We’re having fun watching the exclusive Apple TV Series “Drops of God”, a must see for ardent oenophile wine geeks. See the First Season “Drops of God” Trailor here. 

Tonight, we watched the episode where they relished the ultimate Sauterne dessert wine, Château d’Y’quem, we pulled from the cellar a suitable second tier alternative. It was great fun and delicious sipping with fresh fruit, nuts and artisan chocolates. While not quite a First Growth equivalent, Château Suduiraut is never-the-less a 1er Cru Classe rating, for a fraction of the price of the ultra-premium super label. The Château d’Y’quem that we hold in our cellar, is indeed being held for special occasions, as noted that several are birth year vintages of our kids and grandkids. 

Our cellar records indicate we have a dozen plus bottles of this wine, across a half dozen vintages. This bottle was the oldest vintage in our cellar, that I pulled somewhat at random, but was the appropriate selection for proper cellar management. At 25 years, it was delicious and had much life left. Thankfully we still have five bottles of this release for future enjoyment. The CellarTracker drinking window was shown as through 2026, which I edited to extend out to 2030. 

Château Suduiraut 1er Cru Classe Sauterne

This is a special wine, suitable for special occasions, and ideal for an intimate casual sipping such as tonight. We enjoyed this same wine at our special get-away weekend anniversary dinner celebration at “Goosefoot Restaurant”  Chicago, back in 2019, as featured in this blogpost - Goosefoot Chicago Anniversary Celebration Dinner. We also featured this wine in two other special tastings’blogposts - Super Big Red Wine Flight for Grilled Beefsteak Dinner, and “A Night in Sicily” Italian Village Donnafugata Covid Lock-in Virtual Wine Dinner.

These premium quality Sauterne dessert wines can have drinking windows as long as fifty years, and more in top vintages. Tonight, at twenty four years, the foil, label, and most importantly the fill level and cork, were pristine, like a three year old. The giveway of the age was the color has darkened from the golden straw color, upon release, to dark golden, and now to a weak tea color. Aside the color, it didn’t appear to have changed whatsoever in the six years since that tasting, except that it may have taken on a subtle mid-palate tone of smokiness, in addition to its earlier, traditional tasting profile. 

Château Suduiraut 1er Cru Classe Sauterne 2002

At that celebration dinner I wrote, “We enjoy sweet unctuous desert wines with salads, cheese or deserts. This was a nice finisher, a perfect complement to the final course.” 

This is a classic Sauterne, a blend of Semillon (94 %) and Sauvignon Blanc (6 %). Château Suduiraut is considered to be one of the finest Sauternes.

The history of Château Suduiraut, dates back to the 1600’s. It was classified as a Premier Cru during the official 1855 wine classification programme. The French conglomerate AXA Millésimes acquired Suduiraut in 1992. 

Golden honey, dark amber colored, full bodied yet delicate, nicely balanced fruit and floral aromas, complex roasted and candied notes of apple, vanilla and honey, medium sweetness and a long smooth silky finish.  Not as sweet and unctuous as some vintages, the fruit is more subdued lacking the apricot nectar and honey of some vintages. This showed plenty of botrytis, with predominate notes of smoke, marzipan, almond, ripe apple, and hints of vanilla on the tongue cloying finish.

RM 91 

Robert Parker's Wine Advocate rated this wine 90-93 points, Wine Spectator, 90 points.

https://www.suduiraut.com/en/vin/1/chateau-suduiraut

https://www.cellartracker.com/w?18468

Valmaggiore Sandrone Nebbiolo with Pizza

Valmaggiore Sandrone Nebbiolo d’Alba Nebbiolo with Pizza

We ordered our favorite pizza from our neighborhood Rosatti’s (“Monster” Pizza, thin crust, well done, replace green olives with extra green pepper) for the NCAA Championship Final to root for our B1G TEN representative Michigan. I pulled from the cellar an Italian Nebbiolo to pair with the pizza, an ideal accompaniment, thereby enhancing the enjoyment of both the food and the wine. 

 

Valmaggiore Sandrone Nebbiolo d’Alba 2022

This is from the Sandrone family winery in the town of Vezza d'Alba, from their 66 acres of vineyards spread between Langa and Roero, one of the most iconic producers in the Barolo wine region.

Luciano Sandrone learned viticulture from the early age of 14 or 15. After years of work as a cellarman he depleted his life savings and purchased his first vineyard on the Cannubi hill in 1977, managing his land on the weekends while continuing to work his ‘day job’. He produced his first vintage in 1978, in the garage of his parents, continuing at home every vintage until 1999, when the winery he constructed in 1998 was ready for use.

Through 50 year of harvests, he focuses on the native Barolo region varietals: Nebbiolo, Barbera and Dolcetto, crafted in a portfolio of six red wines.

The estate is situated in an amphitheater in the Roero zone, in the town of Vezza d'Alba, on the left bank of the Tanaro river on the concave Valmaggiore hill, facing the south, the steep slopes have full exposure to the sun, with soft and sandy soil. 

Valmaggiore Sandrone Nebbiolo d’Alba 2022

This is 100% Nebbiolo, designated Nebbiolo d'Alba DOC. During the harvested six separate passes were make to bring in fruit at optimal ripeness. It was fermented from indigenous yeasts, with maceration and fermentation in open steel tanks, and aged in French Oak tonneaux of 500 liters for 9 months before release. This label was first produced in 1994, sourced from the Valmaggiore estate vineyard in Roero,  in the village of Vezza d'Alba. Production was 28,000 bottles.

It was rated 93 points by Decanter, Vinous and Jeb Dunnuck, and 92 points by James Sucklng, Wine Advocate and Kerrin O’Keefe. 

Winemaker Notes - “Valmaggiore is an exercise in restraint. It offers up pretty, uplifting aromas of red fruits, roses, white pepper and freshly-picked violets. On the palate, red fruits are front and center, framed by tobacco, spice and mineral notes. The tannins are both strong and soft yet give the wine its unmistakable mid-weight structure. The acidity is bracingly fresh, and the finish long and layered, with red fruits, graphite and earth notes lingering.”

Bright but somewhat opaque ruby colored, medium-bodied, vibrant, smooth, structured, fresh ripe red raspberry and cherry fruits with notes of nutmeg, clove spice, rosehip tea, orange peel, earth and dusty rose with hints of kirsch on a long moderate silky tannin and fresh acidic laced finish. 

RM 91 points. 

https://www.cellartracker.com/w?5011990

https://www.sandroneluciano.com/en/web/collezione/valmaggiore/annata/2022.php?lev1=5&coll=5a&year=2022&coll=0

https://www.sandroneluciano.com/

https://www.rosatispizza.com/menu/

Fabulous Top Rated Wines for Filet Steak Dinner

Fabulous Top Rated Wines for Filet Steak Dinner

Just returned from Spring Break skiing in the Rockies, son Ryan and d-in-law Michelle invited us over for Saturday night dinner to watch her Alma Mater University of Illinois in the NCAA Final Four basketball tourney. 

Ryan prepared prime filets of beef steaks with balsamic rice and salad. Dessert consisted of cherry pie and ice cream. 

For wine accompaniment with the beefsteaks he pulled from his extensive cellar this ultra-premium single vineyard designated Cabernet from a producer we know well, Venge Vineyards’, Bone Ash Vineyard Cabernet Sauvignon;

To pair and compare, I took from our cellar another ultra-premium single vineyard designated Big Red Napa Cab, Cakebread Dancing Bear Vineyard Cabernet Sauvignon blend,

Venge Bone Ash Vineyard Cabernet Sauvignon 2014

We have long enjoyed Venge Vineyards wines dating back to the elder Nils Venge, winemaker Kirk’s dad, and their Family estate vineyard in St Helena. 

We visited Nils at Saddleback and at other wineries, several times during the nineties. One of our more memorable days, featured in this blogpost, Visit to Venge Vineyards and Nils Venge, we toured Saddleback, then lunched together at Tre Vigne in St Helena, then we drove up to Calistoga to meet Kirk at the new Rossini Ranch location where they were developing the property and digging wine caves. 

Kirk has since gone on to earn great notoriety with his own highly acclaimed wines such as this which was rated 96 points by Robert Parker’s Wine Advocate, and 91 points by James Suckling.

This Cabernet Sauvignon Bone Ash Vineyard is from that 23-year-old Calistoga estate vineyard.

Calistoga’s earliest settlers arrived in the 1840’s and planted various field varieties of vineyards, some of which still stand today with vines that are 80 to 110 years old.

The old Rossini Winery in Bell Canyon, had a historic stone building that dated back to 1891. The Venge’s purchased this property in the mid 1990s and completely restored this old ‘ghost’ winery which had sat vacant from prohibition until their purchase. 

They produced their wines there until they sold the winery in 2008 to the Foley Wine Group, (although they kept the rights to the Venge brand and name). Nils sold that property to vintner William Foley and it is now home to Merus Vineyards. We had Robert Foley Napa Cabernet yesterday, wine the day before this tasting at a wine lunch featured in these pages - Lunch at The Cellar Door Bistro & Wine Shop DG.

After selling the Rossini property, Kirk acquired their Calistoga property including the Bone Ash Vineyards, as well as taking over the Venge Vineyards brand from Nils. They built a new winery that was completed two years later. In the fall of 2020, the winery survived a very close encounter with flames from the Glass Fire burning right onto the property and almost up to the winery itself. 

Calistoga is today its own AVA, bearing distinction for its climate, its aspect, and its soils. As the season wears on and the soil dries out, light plumes of volcanic ash will dust up, looking like the ashes of the bones of those early settlers. Hence, the name “Bone Ash Vineyard” on the Calistoga Estate, one of three estate vineyards Venge own and farm in Napa Valley. 

Winemaker’s Notes - “This wine begins with concentrated purple color and blue fruit aromatics. Black and blue berries, jelly jar jam notes fill the senses. As this wine opens, the background notes of French Oak vanillin and fresh earth come forth. A wonderful, pure Cabernet expression. Great fruit, mid-palate, body and streaming length, this wine has it all! The palate is polished and sophisticated. Cranberry, black currant, blackberry and black cherry are all intertwined. The acid and tannin balance promises a wine that will hold for well over a decade in proper cellaring conditions.”

Dark ruby inky purple colored, full bodied, concentrated, round, oppulent but velvety smooth, pure and polished, black berry and black currant fruits accented by spice and hints of bitter dark mocha on the long lingering finish. 

This would be my WOTN - Wine of the Night in many tastings of several selections. It was a fabulous pairing with the steak and a fabulous tasting with the Cakebread. 

RM 95 points.

https://www.cellartracker.com/wine.asp?iWine=2476591

https://vengevineyards.com/our-wines/bone-ash-vineyard-cabernet-sauvignon/

Cakebread Dancing Bear Cabernet Sauvignon 2013

We tasted and acquired this bottle at the winery during an estate vineyard visit and tasted back in 2018 - Cakebread Cellars Reserve Tasting during our 2018 Napa Valley Wine Experience..

https://www.cakebread.com/2013-dancing-bear-ranch-cabernet-sauvignon-howell-mountain-napa-valley.html

Like the Venge Bone Ash above, this wine is also a single vineyard designated bottling, and was also rated 96 points by Robert Parker’s Wine Advocate, and it got 92 points by Decanter.

Unlike the 100% Cabernet Venge label, this 2013 Cabernet Sauvignon Dancing Bear Ranch was a blend of 93% Cabernet Sauvignon and 7% Merlot.

This release was aged 22 months in about 50% new French oak.

Cakebread Cellars Dancing Bear Ranch Howell Mountain Cabernet Sauvignon 2013

In 1998, Cakebread purchased 200 acres on Howell Mountain and commenced development of these hillside vineyards into what becomes Dancing Bear Ranch. The property got its name from Black Bears the roamed the site and 'danced' amonge the vines tearing them up during the night. The first vintage of Dancing Bear Ranch is released in 2002.

Dancing Bear Ranch is located on the upper slopes of Howell Mountain in the Northeastern Napa Valley at upper elevations ranging from 1450’ to over 1600’ above sea level and a near 360 degree exposure. The mountainous site spans 194 acres of which only 29 are planted. The varietals planted there are all Bordeaux varietals - Cabernet Sauvignon, Merlot, and Cabernet Franc. The vines there are stressed, being rooted in shallow, rocky soils, ideal growing conditions for wine grapes. With its isolated mountainous locations, the site is home to a wide range of wildlife, including: turkeys, mountain lions, bobcats and of course, bear. 

This vintage release is a blend of 93% Cabernet Sauvignon and 7% Merlot.

As noted, Robert Parker’s Wine Advocate gave this wine 96 points.

Dense ruby/inky black purple color, full bodied, rich thick concentrated but nicely polished and integrated  flavors of blackberry and black raspberry fruits accented by tones of cassis, hints of tar, dark mocha and a touch of cinnamon spice on the lingering tongue coating finish.

RM 95 points.

https://www.cellartracker.com/wine.asp?iWine=2822548

https://www.cakebread.com/2013-dancing-bear-ranch-cabernet-sauvignon-howell-mountain-napa-valley.html

Lunch at The Cellar Door Bistro & Wine Shop DG

Lunch at The Cellar Door Bistro & Wine Shop DG

We lunched at the The Cellar Door Bistro & Wine Shop in Downers Grove, (IL).

The Cellar Door offers a wide selection of wines BTG, by the glass, or by the bottle for purchase, to take home, or drink in the store with food, for a nominal corkage fee of $10. 

The Cellar Door was founded by Sean Chaudhry in 2005 and purchased by longtime General Manager Ryan Jansky in 2021. Sean also owns The Hinsdale Wine Shop in nearby suburban Hinsdale, IL. Sean has traveled the world, developing personal relationships with winemakers and exporters who specialize in small wineries that still hand-pick grapes and personally tend to the day-to-day management of their craft vineyards. It’s because of these relationships, he’s able to provide remarkable wines at a good value.

The Cellar Door was created to offer enthusiasts a place to relax and enjoy great food and wine, at reasonable prices.

The Cellar Door consists of a literal wall of wine, opposite a tasting bar, with casual seating inside, at the bar, or out front outside on the patio. 

The Cellar Door Bistro & Wine Shop seeks out interesting wines representing all the popular and designated varietals, to pair with a selection of food options, at agreeable prices. 

Besides Daily Specials, the food menu includes ​​Salads, Sandwiches, Cauliflower Crust Pizzas, and Cheese & Charcuterie Flights, market portions served with toasted focaccia bread, GF crackers, and three accompaniments and Warm Meat Options - Chicken Liver Pate (Brandy & Sage), and of course, Desserts. 

For each food selection, there is a suggested Wine Pairing.

For lunch we ordered a Cheese & Charcuterie Flight with toasted focaccia bread, GF crackers, and olive oil. We also ordered the ​Truffle Burrata Bruschetta - grape tomatoes, fresh basil, garlic & truffle oil, burrata, balsamic fig glaze, toasted baguette, Maldon salt, and the Bacon Wrapped Dates (g/f) goat cheese, medjool dates, Benton’s bacon, red pepper coulis, dressed greens.

All were artfully prepared and presented by friendly, attentive, knowledgeable staff, and were delicious, actually exceeding our expectations in all respects! 

In addition to the Truffle Burrata Bruschetta and Bacon Wrapped Dates, we also selected a cheese and pate’ plate. Our selections:  

- Delice de Bourgogne (soft triple cream, cow's milk, Burgundy, France)
- Cowgirl Creamery Red Hawk (soft triple cream, cow's milk, California)
- White Stilton with Mango and Ginger (sweet semisoft cow's milk, UK)
- Benning's Goat Gouda (aged, firm goats milk, Holland)
- Warm Meat Option - Chicken Liver Pate’ (Brandy & Sage).

For a wine accompaniment we selected this interesting Napa Valley Red Blend - 

Robert Foley “The Griffin” Napa Valley Red 2019

Winemaker Robert (Bob) Foley began his wine making career in the Napa Valley in 1977, after graduating from UC Davis with degrees in both Viticulture and Enology. He spent his first year working for Heitz Cellars, followed by 15 years as the founding winemaker for Markham Vineyards.

In 1992, Bob began another 15 years as the founding winemaker for Pride Mountain Vineyards. During this town, he also created the highly acclaimed Switchback Ridge, Hourglass, Paloma, and School House wines. 

In 1998 he founded Robert Foley Vineyards where he is predominantly focused, as well as serving as winemaker for Padis Vineyards, Herson Family Vineyards, and JennaMarise Wines.​

In 1998 he produced Robert Foley Vineyards flagship Claret and has since expanded to offer a diversified portfolio of big reds including Petite Sirah, Merlot, Charbono, in addition to the limited-release estate bottled Howell Mountain Cabernet Sauvignon and Howell Mountain Merlot, as well as a Carneros Pinot Noir, a Napa Valley Cabernet Sauvignon, a Mount Veeder Cabernet Sauvignon, and this interesting blend wine that we drank, “The Griffin”. 

Bob has also bottled four of his favorites: a medium-bodied Chablis-style Chardonnay, a Syrah he calls Kelly's Cuvée, a Cabernet Franc, and a Port-style dessert wine named Conclusão.

Bob’s reputation for producing very expressive wines that finish gracefully continues to develop at his winery facility on Napa County’s Howell Mountain, where more than 1,000 barrels are housed in an extensive cave system (completed in 2008) for the production of Robert Foley wines.

When Bob's not making wine, he spends time with his wife (and RFV's business manager) Kelly Kehoe, and his children and granddaughters. You can also find him mountain biking local trails, singing and playing guitar in The Robert Foley Band, or SCUBA diving.

“The Griffin” is a blend of the best in the red cellar that changes varietal composition each vintage. The Griffin on the Foley family crest in Irish heraldry combines the strengths of the lion, king of beasts, with the eagle, king of the skies. A winemaker’s dream is to be artistically free to combine characters into wine that is purely hedonic and non-compliant with varietal regulations, so The Griffin’s blend changes with every vintage.

Winemaker notes for this release of “The Griffin” - “Ripe black and red berry fruit abound! Full-bodied and mouth-coating, this fine red blend is all about fresh clean fruit with ultra-soft tannins and a long lingering finish. The Griffin blend will satisfy every need for a red wine.”

Like its namesake, this Griffin ’is a powerful combination of strengths.’ This year’s blend is 57% Syrah, 23% Cabernet Sauvignon, 13% Merlot, 4% Petit Verdot, and 3% Petite Sirah.

Jeb Dunnuck rated this release 93 Points,. 

Dark garnet colored, full bodied, complex concentrated brambley black berry fruits with notes of cassis, creosote and hints of black pepper and spice with full tannins on a rich finish.

RM 91 points. 

https://www.cellartracker.com/w?5012401

https://www.robertfoleyvineyards.com/about

https://www.cellardoorwine.com/

Mollydooker Two Left Feet with Ribs and Sliders

Mollydooker Two Left Feet with Ribs and Sliders

Wife Linda went out to lunch with a friend and brought me back an order of ‘Sliders’. With them and leftover BBQ Ribs from earlier in the week, I pulled from the cellar this complex and robust but easy sipping red for an accompaniment. 

Readers of these pages know this producer and their portfolio of cartoonish characters’ labels from our long history collecting and drinking these wines, as featured in blogposts - Mollydooker 'Carnival of Love' Shiraz 2011, and Mollydooker "Scooter" Merlot, to name a few. 

https://unwindwine.blogspot.com/search?q=Mollydooker

https://unwindwine.blogspot.com/2014/02/mollydooker-carnival-of-love-shiraz-2011.html

https://unwindwine.blogspot.com/2022/02/mollydooker-scooter-merlot.html

Mollydooker Two Left Feet 2019

This is another whimsical, comical label from Mollydooker, which gets its name from the affectionate knickname given a “left handed person” in Australian slang. The name “Two Left Feet”, according to the producer, is “What can happen when you dance after a glass or two of Mollydooker.”

This interesting Red Blend 69% Shiraz, 16% Merlot and 15% Cabernet Sauvignon.

It is sourced from several vineyards in the Western Australia Barossa Valley region - Home Blocks, Reedy Creek, Seaview Road, Mongrel Hill, Gemtree, Coppermine Road, Aldinga Road, Gateway, Ryan Road, Birchmore, Long Gully Road, Hawthorn Ridge, Malpas Road, Joppich and Semmens.

It was Barrel fermented and matured/aged in 97% American oak; 3% French, 44% new; 46% 1yr old; 10% 2yr old.

Winemaker Notes - “This seamless blend of Shiraz, Merlot and Cabernet has created an enticing wine that exceeds all expectations. Ripe fruits of dark cherry, blackberry, plum and raspberry are complimented by the secondary notes of vanilla and mixed spices. The silky, satin like fruit profile, encompassed by lovely ripe tannins, cascades effortlessly through the palate providing fantastic depth.”

This everyday sipper is bold, concentrated and complex - ideal with grilled meats, pizza, and hearty pasta dishes, robust cheeses and savory stews.

Wine Spectator-Australia wrote - "Ripe and jammy, with candied notes of milk chocolatecovered cherry, raspberry preserves and violet on a supple, juicy, easy-drinking frame. Hints of herbs, tobacco and cardamom linger. Shiraz, Cabernet Sauvignon and Merlot..."

Winemaker Tasting Notes - This seamless blend of Shiraz, Merlot and Cabernet has created an enticing wine that exceeds all expectations. Ripe fruits of dark cherry, blackberry, plum and raspberry are complimented by the secondary notes of vanilla and mixed spices. The silky, satin like fruit profile, encompassed by lovely ripe tannins, cascades effortlessly through the palate providing fantastic depth and WOW factor.

https://go.cellartracker.com/wine/3868657

https://mollydookerwines.com/wp-content/uploads/2020/12/USA_2019_2LF_Techsheet.pdf

https://mollydookerwines.com/

Le Serre Nuove Bolgheri with Angeli’s Italian

Le Serre Nuove Bolgheri with Angeli’s Italian 

Returned home from an extended roadtrip away, we had two of our sons’ families over for dinner to catch up and give the grandkids/cousins play-time together. 

We ordered take-out from Angeli’s Italian, our favorite neighborhood trattoria - our usual favorites, Mussels, Eggplant Parmigiana, Veal Piccata, Veal Marsala, Portabella Ravioli, Fried and Grilled Calimari. 

Son Alec and I trolled the cellar and as he so aptly stated, “need an Italian wine for the Italian cuisine”, so we pulled this hearty Italian.

Tenuta dell'Ornellaia "Le Serre Nuove" Bolgheri 2019 

I wrote about this producer and this wine in an extensive blogpost last summer - Tenuta dell' Ornellaia Le Serre Nuove, excerpted here.

This wine, Tenuta dell'Ornellaia Le Serre Nuove, is produced by Tenuta dell' Ornellaia, the renowned winery located in the Bolgheri region of Tuscany, Italy, producers of the exceptional flagship blend known as Ornellaia. 

Bolgheri, where the estate is located, is a small village on the picturesque Tuscan coast, in the Maremma region near the Tyrrhenian Sea. Its distinctive terroir, characterized by a blend of sand, marl, marine fossils, clay, limestone, and pebbles, coupled with a mild maritime climate and cooling sea breezes, creates ideal conditions for growing high-quality grapes, particularly the Bordeaux varieties used in Ornellaia's wines. 

Ornellaia is somewhat of a legend, one of the first “Super-Tuscans”, the result of Marchese Lodovico Antinori’s vision and ambition to produce a great Bordeaux-style wine in Tuscany. The first vineyards were planted in 1981 and today have expanded to almost 250 acres. 

Today, the winery is owned by the Frescobaldi family, one of seven estates they own and manage across the Northern Italian Tuscany Bolgheri region, some of which have been in the family dating back to the 1300's.

I first discovered this wine dining at Italian Village in the city (Chicago) for a team business dinner, selected from the vast Italian Village extraordinary wine cellar list crafted and curated by friend Jared Gelband, Wine Director.

I wrote about this label in another previous blogpost in these pages, excerpted here. 

The Ornellaia vineyard totals 280 acres that are divided into more than 70 vineyard plots according to soil type, exposition and varietal. There are three major soil types: marine (sedimentary deposit from the sea), alluvial (marly, sandy clays with mineral veins), and volcanic (schist, gravel and porous soils). All the vineyards are about 3 miles from the Mediterranean shore. The mild maritime climate features sea breezes that keep the sky clear, low rainfall, and long summers that favor the development of aromatic compounds. Vineyards are planted at high density, from 5,000-8,700 hl/ha, and feature several training systems – spur-pruned cordon, single Guyot, and head-pruned vines.

Bolgheri, where the winery is located, is a small village nestled along the picturesque Tuscan coast, specifically in the Maremma region near the Tyrrhenian Sea. Its unique terroir, characterized by a blend of sand, marl, marine fossils, clay, limestone, and pebbles, coupled with a mild maritime climate and cooling sea breezes, creates ideal conditions for growing high-quality grapes, particularly the Bordeaux varieties used in Ornellaia's wines. 

Tenuta dell' Ornellaia was founded in 1981 by Marchese Lodovico Antinori. Antinori, a member of a prominent Tuscan winemaking family, was inspired to create wines of exceptional quality in the Bolgheri region. He planted Bordeaux varietals like Cabernet Sauvignon, Cabernet Franc, and Merlot, which led to the first vintage of Ornellaia in 1985. The estate's commitment to quality and expression of the terroir quickly gained recognition for the wines, leading to international acclaim. 

Over the years, Ornellaia's ownership changed hands, though its dedication to quality remains a constant. Robert Mondavi acquired a minority stake in 1999 and full ownership in 2002. The Mondavi Corporation later entered into a partnership with the Frescobaldi family, another distinguished name in Tuscan winemaking. In 2005, the Frescobaldi family became the sole proprietor of Ornellaia, and continues to manage the estate today. 

Throughout its history, Ornellaia has benefited from the expertise of talented winemakers, including André Tchelistcheff in its early years, and Michel Rolland as a long-time consultant. Most recently, Axel Heinz served as the winemaker and Estate Director for over 17 years, and his legacy includes a project called Vendemmia d'Artista which involves collaboration with artists for special vintage releases. The current production manager for both Ornellaia and the super ultra-premium brand is Masseto is Marco Balsimelli. 

First released in 1997, Le Serre Nuove is the 'Second' wine of ultra-premium Ornellaia, produced to broaden the selection of wines crafted during the crafting of the base wines of Ornellaia. It is produced mainly from younger vines, but crafted to match the profile of freshness, accessibility and flexibility with structure, balance and intensity that showcase the great terroirs of the producer’s properties.

This was an ideal pairing with the zesty pasta dishes. 

Tenuta dell'Ornellaia Le Serre Nuove 2019

The 2019 Le Serre Nuove Dell' Ornellaia is 54% Merlot, 28% Cabernet Sauvignon, 14% Cabernet Franc, and the rest Petit Verdot. 

This release was rated 95 by James Suckling, 94 points by Robert Parker's Wine Advocate, Decanter and Wine & Spirits, 93 points by Vinous and Wine Spectator, and 92 by Jeb Dunnuck.

Vinous wrote in /2022, “Give it a few years to come together.“ Jeb Dunnuck also wrote, “ Give this time.” 

John Gilman in his 2023 review wrote.”This is going to be outstanding once it is mature, though it needs at least a decade in the cellar to soften up its backend tannins. Drink between 2033-2075.”

We have a couple more bottles so using this and the previous tasting as a benchmark, we’ll try to be patient and give it some time before we try it again. 

Winemaker's notes - “With its hallmark deep colour, Le Serre Nuove dell’Ornellaia 2019 has a lively balsamic vein. Soft and silky, elegant tannins and an enduring savoury finish fill the mouth.” - Olga Fusari – Winemaker - May 2021.

Winemaker Notes - “With its usual intense color, Le Serre Nuove dell’Ornellaia 2019 has a nose full of fresh notes of ripe red fruits, accompanied by a lively balsamic vein with aromatic hints of cypress and eucalyptus berries. The wine is soft and silky in the mouth, filling it with an elegant tannic texture and a sapid and persistent finish.”

Consistent with last summer’s tasting … The winemaker’s description of “lively balsamic” best describes the predominate flavor sprite of this wine. Dark garnet colored, full bodied, the black currant and blackberry fruits are accented by that layer with savory notes of smoke, rosemary spice, black pepper, leather and hints of creosote and cedar with a lively moderate tannin laced finish.  

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=4080770

https://www.ornellaia.com/en/

https://twitter.com/Ornellaia

https://go.cellartracker.com/wine/4080770

Delightful wine lunch at Vintij Grand Boulevard

Visiting The Cove, our Destin, FL vacation rental home, we had a delightful wine lunch at Vintij Wine Bar at Grand Boulevard shopping center in Sandestin, one of favorite outings we try to take in every trip. 

We had a delightful lunch sitting outside on the patio at Vin’tij Wine Bar in the tony Grand Boulevard shopping center, where you can purchase a bottle and enjoy with small bites, lunch or dinner. 

I wrote about Vin’tij and their extensive wine shop selection in this blogpost last autumn - Wine tasting at Vin’Tij Grand Boulevard (San)Destin.

Before lunch we had the delicious Bread Basket with olive oil, Roasted Garlic, Marinated Olives, Roasted Red Peppers, Fresh Basil and Parmesan Cheese.

For lunch, Linda order the Seared Ahi Tuna with marinated cucumber Marinated Cucumber Salad, Sriracha Kewpie Mayonnaise, Chili Oil & Ponzu.

I order the Mango Ginger Salmon with stir fried vegetable cous-cous. It was delicious, as good as any salmon entree I’ve ever encountered. 

We purchased in the wineshop this Napa Valley Chardonnay from a favored producer we know well. 

Pride Mountain Vineyards Napa Valley Chardonnay 2023 

Pride Mountain Vineyards sits high atop Spring Mountain, above St Helena at 2,100 feet, at the mountain summit above the town of St Helena in the Mayacamas Range that forms the western wall of Napa Valley. 

Pride is one of two Napa/Sonoma Valley producers whose vineyards span the summit which is the border between Napa and Sonoma Valleys. 

While this wine is sourced from Napa Valley and therefore labeled as such, some Pride labels are designated Napa/Sonoma Valley. The other producer is Constant Vineyards, high atop Diamond Mountain, at the north end of the Mayacamas range.

We own several vintages of Pride Napa Valley wines, mostly reds, Cabernet Sauvignon and Merlot.

We visited the Pride Mountain Vineyards high atop Spring Mountain back in 1999 and 2000 when we tasted and acquired a case of their wines.

The vineyards and wine production date back to 1869 according to archived records. The original structure was destroyed by fire after Prohibition. Pride Mountain Vineyards built the current building as part of a complete renovation of their estate in 1997.

Due to the property's unique location at the summit, atop the mountain straddling Napa Valley to the east, and Sonoma Valley to the west, the winery is required to maintain two separate facilities, one in Napa and the other in Sonoma. The property line is divided down the center of the crush pad.

As mentioned above, Pride Mountain Vineyards labels may be designated Napa Valley, Sonoma County or both, depending on the source of the blend. Pride Mountain Vineyards brands their estate, "One Ranch, Two Counties."

Pride Mountain Vineyards consists of three vineyards totaling 235 acres on Spring Mountain in the Mayacamas mountain range that separates the Napa and Sonoma Valleys. Their distinctive terroir with their high elevation includes soil of volcanic rocks, gravel loam and stones along with some clay. There they grow Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Syrah, Petit Sirah, Chardonnay and Viognier in 40 different blocks produced in fifty lots of wines that varies from vintage to vintage.

This wine is 100% Chardonnay, sourced from multiple vineyard sites, produced mainly from purchased fruit, primarily from Carneros, 30% of the blend underwent malolactic fermentation. It was aged in 90% Neutral Oak and 10% New French Oak. Production of this release was 2617 cases.

James Suckling on JamesSuckling.com rating this release 95 points, Robert Parker's Wine Advocate gave it 92 points, Antonio Galloni of Vinous rated it 91, and Jeb Dunnuck gave it 90 points. 

Winemaker notes - “The 2023 Pride Mountain Vineyards Chardonnay is a beautiful, generous expression of Napa Valley fruit at its freshest and finest. The 2023 growing season was long and even, which layered in profound complexity to this wine. Overflowing with aromas of juicy pear and nectarines, the first sip is dominated by mouthwatering minerality, balanced by a delightful salinity, and accented by an intriguing touch of lime zest. While this wine is perfect for pairing with Thanksgiving dinner or fresh Dungeness crab, it will equally captivate you when enjoying a glass or two on its own.”

Pale golden straw colored, medium-bodied, nice ‘balance between power and finesse’, bright, ‘focused and quite steely’, notes of citrus fruits with hints of pear and orange blossom, white flowers and bit of cinnamon with bright acidity on the lingering finish. 

RM 91 points 

https://go.cellartracker.com/wine/5146159

https://www.pridewines.com/wine/our-wines/pride-chardonnay/2023-chardonnay/

https://www.pridewines.com/

Brewer Clifton Sta Rita Hills Chardonnay BYOB at Captain Dave’s

Brewer Clifton Santa Rita Hills Chardonnay BYOB at Captain Dave’s Destin/Miramar Beach

Visiting The Cove, our Destin, FL vacation rental, we dined at Captain Dave’s, a favorite, a local institution, and a short walk down the beach from our house. 

Captain Dave’s On The Gulf is the oldest seafood restaurant in Destin, (FL), family owned and operated since 1968. It offers beach front views from the spacious high ceiling dining room overlooking the gulf. 

Before dinner we sat on the deck overlooking the beach to watch the sunset with a Captain Dave’s Rum Punch. 

Tonight was a replay of a previous visit to this restaurant from last fall, when we even ordered the same entrees as tonight - Nickel & Nickle Chardonnay BYOB at Captain Dave’s Destin.

We each ordered our favorite entrees - Linda the Coconut crusted shrimp …. 

… I ordered the Captain Daves signature Parmesan Crusted Mahi Mahi. 

We took BYOB this Chardonnay from Sta Rita Hills, Santa Barbara County that we just picked up at Wine World in Destin. It proved to be a huge QPR - Quality Price Ratio value for easy sipping Chardonnay. We liked it so much, we went back and picked up a couple more bottles.  

Brewer Clifton Sta Rita Hills Cellar Selection Chardonnay 2023

Winemaker Greg Brewer founded Brewer-Clifton in 1996 to produce wines that reflect the geographic, geologic and climatic uniqueness of California’s Sta. Rita Hills appellation in Santa Barbara County.

Sant Rita Hills has one of the coolest climates on the west coast, Sta. Rita Hills of Santa Barbara County, with a long growing season, making it ideal for Pinot Noir and Chardonnay. The unique topology where the valleys run perpendicular to the coast funnels the maritime influences through the hills to the small appellation that is filled with variations in soil, aspect and micro-climates to produce terroir ideal for those varietals. 

Greg Brewer also produces Diatom Santa Barbara County Chardonnay which we have enjoyed in the recent past, another high QPR easy sipping Chardonnay. We wrote about it in these pages in this recent blogpost - Diatom Santa Barbara County Chardonnay 2023.

We visited the Brewer Clifton tasting room in the town of Los Olivos during our Santa Barbara Country wine experience back in 2023. 

Jeb Dunnuck gives their Sta Rita Hills estate Chardonnay 95 points and writes, “I've written many times, this appellation release can stand toe to toe with any Chardonnay from Santa Barbara County.”  That release was rated 94 points by James Suckling and 93 points by Wine Spectator.

This was pale golden straw colored, medium-bodied, crisp, clean and pure with bright vibrant, intense Meyer Lemon citrus, accented by notes of pear and hint of green apple fruits, with tangy acidity, and expressive mineral on and a great lingering finish. So bright and vibrant, it needs food or a cheese accompaniment such as tonight’s seafood which was an ideal pairing, thereby enhancing the enjoyment of both, food and wine. 

It was so bright and vibrant, it needs food or a cheese accompaniment such as tonight’s seafood, which was an ideal pairing, thereby enhancing the enjoyment of both, food and wine. It was great with our seafood entrees.

This release was aged nine months in 100% neutral oak barrels but any sense of oakiness is muted. 

RM 91 points. 

https://www.cellartracker.com/w?5299506

https://www.bygregbrewer.com/brewer-clifton

https://www.captdavesonthegulf.com/