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Altolandon Rayuelo

Altolandon RayueloWine of La Mancha

Bodega Altolandon is located in Landete, Spain, in the country’s east-central region. The estate covers 120 hectares (296 acres), and is at 1100 meters (3600 feet) altitude at its highest point.

It is this altitude that Altolandon believes is crucial to making their   wines  unique and special.  At this height, the temperature range is greater, warmer during the day and cooler at night than lowland vineyards, making for a slow and prolonged maturation.

All  of Altolandon’s plots are grown organically. Prevailing winds clean the air and vegetation is free of pesticides. Soil fertility is maintained only with natural fertilizers.

Altolandon grows a wide selection of grape varieties. Reds include Bobal, Malbec, Syrah, Grenache, Merlot, Tempranillo, Cabernet Sauvignon, and Cabernet Franc. Whites encompass Chardonnay, Muscat, Petit Manseng, Viognier, and Grenache. The planting density is 4,000 plants per hectare (2-1/2 acres), forcing the vines to compete and thus obtain smaller, higher-quality grapes.

 

 

 

The wines are made in stainless steel tanks to extract as much color and flavor as possible. The skins are kept in contact with the must for about two to three weeks under controlled temperature. Fermentation is done spontaneously, without added yeasts. Temperature during fermentation reaches a maximum of 26º C. (79º F.). Once initial fermentation is finished, the wine is pressed and goes into an assortment of new and old 225-liter French oak barrels, where it undergoes a secondary malolactic fermentation. The wine is aged for between eight and 24 months, depending the type. Finally the wine is bottle aged for no less than eight months before distribution.

Altolandon Rayuelo 2008

This Spanish red is 80% Bobal (from 60-year-old vines) and 20% Malbec and Monastrell (from 15-year-old vines). Bobal is a dark-skinned wine-grape variety native to Utiel-Requena in southeast Spain. Despite its relative obscurity, it is one of that country’s most-planted grape varieties behind Tempranillo and Airen.

The wine was fermented in stainless steel using all-natural yeasts, and then aged eight months in French oak. The high-altitude grapes produce a wine with a nose redolent of red fruits, generous blackberry and dried-cherry flavors, and good acidity.

Enjoy this with Spanish Meatballs with Almond Sauce, Pot-poached Spiced Chicken, or Beef Tangine with Prunes.

https://www.altolandon.com/en

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Bollinger Special Cuvée Brut Champagne

Bollinger Special Cuvée Brut
Click here for tasting notes.

The story of Bollinger Champagne began with Athanase de Villermont, the youngest son of a noble family. He inherited an extensive estate from his family in the Aÿ area of France. He foresaw the potential of the wines of Champagne, but as an aristocrat he was forbidden to become involved in trade.

Happily, he met Joseph Bollinger, a German who had traveled widely to learn about the Champagne wine trade, as well as Paul Renaudin, a local man who was fascinated by the world of wine. The firm of Renaudin-Bollinger & Cie was founded on February 6th, 1829. Joseph took care of sales and Paul of the cellar.

Bollinger married Athanase’s daughter, Louise-Charlotte, in 1837. In time their sons, Joseph and then Georges, took over the business. Under the guidance of the two brothers, Bollinger gained renown and extended its vineyards considerably. In 1920 Jacques Bollinger, son of Georges, started managing the family business, and was noted for increasing Bollinger’s sales in  England, based on the popularity of their Special Cuvée Brut.

Sadly, Jacques died in the midst of World War II. He left a widow, Elisabeth, whom he had married in 1923. She was only 42 when she stepped in to supervise the business. “Madame Jacques,” as she was known within the House, threw herself enthusiastically into her new role. Although cheerful and witty, she was nonetheless a formidable strategist, a dauntless businesswoman, and  a perfectionist. She left many bon mots, such as, “I drink it when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it—unless I’m thirsty.”

Madame Bollinger gathered around her those family members who were most aligned with her ambitions. Firstly she taught Claude d’Hautefeuille, her niece’s husband, the ins and outs of the operation. In 1950 he became a Director and launched a comprehensive modernization program while respecting Bollinger’s history. Madame Bollinger appointed him Chairman in 1971, but remained closely involved until her death six years later.

Madame Bollinger’s nephew, Christian Bizot, took over from Claude in 1978. A great traveler, he made a point of meeting with sommeliers, restaurant owners, and wine merchants to promote the House’s wines wherever he went.

In 1994, Ghislain de Montgolfier, the great-great-grandson of founder Joseph Bollinger, became head of the House. He continued to strive to increase quality, in part by limiting production. He ran the winery until 2008, when a new Chairman was appointed, Champagne native Jérôme Philipon. In a break with tradition, it was the first time in the history of the House that it would be run by someone outside the family.

In 2017, when Jérôme Philipon was appointed Deputy Chief Executive Officer of the family holding, Charles-Armand de Belenet became General Manager of Champagne Bollinger. He is tasked with preserving the  traditional craftsmanship while incorporating the latest technologies.

Bollinger’s 178 hectares (440 acres) are planted with 85% of Grand Cru and Premier Cru vines, spread over seven main vineyards: Aÿ, Avenay, Tauxières, and Louvois et Verzenay are planted with Pinot Noir, Cuis with Chardonnay, and Champvoisy with Pinot Meunier. Bollinger is one of a very few champagne Houses to produce the majority of their own grapes for their blends. Pinot Noir represents 60% of the House’s vineyard output, corresponding to the exact proportion of this demanding grape variety in the Special Cuvée blend.

Another of Bollinger’s distinctive features are two plots, the Clos Saint-Jacques and Chaudes Terres, which have never succumbed to phylloxera, the disease which ravaged almost all of the champagne wine-growing area in the early 20th century. These ungrafted vines are entirely tended by hand and reproduced using a form of layering called provignage, thereby providing the means to preserve this unique heritage from which the very exclusive Vieilles Vignes Françaises cuvée is produced.

Bollinger also supports sustainable winegrowing by planting grass between the rows of vines, using biological pest control, significantly reducing the use of herbicides, and recycling pruning waste. Planting hedges and orchards helps to preserve biodiversity, while the four hectares (10 acres) of the Côte aux Enfants vineyard are managed organically. Bollinger is the first champagne House to obtain High Environmental Value certification.

Bollinger Special Cuvée Brut NV

In 1911, Georges Bollinger and Harry J. Newman, Bollinger’s British sales agent, named the firm’s new wine Special Cuvée, “special” written without a French accent. They thought the French expression “Brut sans année” was no match for such a subtle champagne

Special Cuvée is a blend of 60% Pinot Noir, 25% Chardonnay, and 15% Meunier. The mix includes grapes from each year’s harvest blended with a majority of reserve wines, part of which have been aged in magnums for five to 15 years. Initial fermentation is partially carried out in oak casks. It is then aged for twice as long as is stipulated by the regulations for the non-vintage champagne appellation.

This elegant bubbly is pale gold, with a rich nose of cheese and spices, plus hints of roasted apples and peaches. The clean taste has only a suggestion of yeast. Mango, fleshy pear, and honey flavors show very good depth, picking up refreshing citrus pith, mineral nuances, and notes of fresh walnut after a bit of time in the glass. It features a full mouthfeel with very fine bubbles.

I suggest you serve this with any fish, especially sushi and sashimi. Seafood like shrimp, prawn, crayfish, or grilled lobster should be quite nice.  And consider all kinds of poultry and other white meat, or good cured ham. Serve at about 50°F.

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Simon Creek Vineyards

Simon Creek VineyardsWisconsin native Thomas J. (Tim) Lawrie had a 26-year career in the U.S. Army, including two tours in Vietnam as a combat officer, and was awarded the Purple Heart. He served as an Army Infantry Airborne soldier before finally retiring with the rank of Colonel. After which, he was almost universally referred to as, “The Colonel,” a somewhat surprising affectation for a Northerner, I think. As with most military personnel, he had assignments throughout the country, including California, where he acquired an interest in wine and wine production.

After a second vocation in the Texas energy business, in 2002 he was presented with the opportunity to buy 120 acres in central Door County, 20 miles northeast of Sturgeon Bay where he had grown up as a boy. He decided this would be the perfect place for a winery, and bought it sight unseen.

 

Simon Creek Vineyards opened in May of 2003, and The Colonel operated it until his unexpected death at the age of 73 in August, 2017. The winery manager now and winemaker is the late Colonel’s son-in-law, Lance Nelson, a veteran of the packaged foods industry. He gets encouragement and support from consulting winemaker Tom Payette. With over 30 years of experience, Virginia-based Payette set the stage for the winery’s startup, and continues to work as Nelson’s teacher and mentor.

Early on, there were ambitions to grow grapes on the estate, but northern Wisconsin’s harsh winters soon put a stop to that, particularly for the varietals Nelson was interested in working with. Consequently, the winery imports juice for all of their production from California, particularly growers in Monterey county. With over 40,000 acres under vine in Salinas Valley, there is plenty to choose from.

The back labels of the wine bottles do rather disingenuously state, “Simon Creek Vineyard lies directly astride the 45° North Parallel; you couldn’t ask for a better winery site. Simon Creek’s location places it exactly midway between the equator and the North Pole.”  Well, yes, but it hardly matters with juice from another location.

There is an interesting legend associated with the winery’s site. The land was homesteaded by Chris and Martha Simon in the early 20th century.  During Prohibition, Al Capone was scouting around for a remote location suitable as a hideout.  His attorney, Herbert Humpkie, had a brother in Sturgeon Bay who was working as a veterinarian there.  He told Humpkie about the Simon place, who passed the information along to Capone. Thinking their farm would be ideal for his needs, Capone paid the Simons a little friendly visit to make them an offer they couldn’t refuse.  But refuse they did. To honor their courage and integrity, the winery produces an Untouchable Red and an Untouchable White, but those are reviews for another day.

Simon Creek Cabernet Sauvignon NV

This wine shows transparent garnet in the glass, with a nose of bright fruit, especially blackberry and cherry and a slight hint of oak. Blackberry flavor continues on the palate, paired with notes of spice and tart cherry.  Appropriately, as Door County is famous for this fruit, although none is in this wine. (But, Simon Creek does make a sweet wine from the local cherries.) There are understated but balanced acid and tannins, with a little bitterness in the relatively short finish. Interestingly, this Cab drinks more like a Pinot Noir.

I suggest pairing this casual red with Grilled Lamb Burgers with Tomato Mint Chutney and Roasted Bell Pepper, Oven Baked Pasta with Classic Bolognese Sauce, or Roasted Chicken Mediterranean.

Simon Creek Merlot NV

This Merlot is rather more substantial than the Cabernet. It is a darker, transparent ruby, and features plum and blueberry aromas. On tasting, the blueberry is joined by raspberry and strawberry, with subtle hints of vanilla and oak. It ends with a moderately long finish.

Enjoy this Merlot with Polish Sausage with Sauerkraut and Skillet-fried Potatoes, Chicago-style Stuffed Spinach Pizza, or Roast Chicken with Shallots and Tarragon.

www.simoncreekvineyard.com/

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Tooth and Nail Wines

Tooth and Nail WinesTooth & Nail is one of four brands from Rabble Wine Company, the others being Rabble, Stasis, and Amor Fati. Rabble was founded by Rob Murray, a longtime wine grower with a vineyard-first mindset. The company has relied on four vineyards for more than 10 years, carefully overseeing all aspects of farming.

The Tooth & Nail estate vineyard is in the Willow Creek District of  Paso Robles , California. about halfway between Santa Barbara to the south and Carmel to the north. It occupies rolling slopes at the base of the Santa Lucia mountains. The gravelly soils feature the type of limestone-rich ingredients found in some of the world’s greatest winegrowing regions. The vineyard spans 10 acres, including 20-year-old Cabernet Sauvignon vines and newer plantings of a Tempranillo clone from Rioja; a Malbec clone from Bordeaux; and a head-trained block of Mourvedre. The second vineyard, Murmur, is southwest from the winery and over the mountains, just 13 miles from the Pacific Ocean.  Murray personally planted this vineyard and knows it intimately. The final two vineyards, Mossfire and Armour Ridge, are in the Estrella District, about 10 miles north of Paso Robles on Highway 101.

 

 

Winemaker Jeremy Leffert offered, “My approach is to treat everything with such care that it’s almost transparent and you hear this voice from the vineyard.” He is tries to avoid what he calls “the dominance of the winemaker’s hand,” so that vineyard expression must only be accentuated, and never obstructed.

The opportunity to review these three red blends from Tooth & Nail presented an unusual chance to compare and contrast the similarities and differences of three kindred wines from a single producer.

But first, a note about the bottle labels.  Rabble prides itself on striking and extravagant labels, and these are no exception. (There is even an augmented reality app available for smart phones that adds audio to the labels. Radical.) Each one features a reproduction of a drawing from the pen of naturalist James John Audubon, where he captured birds and animals of the early 1800s fighting “tooth and nail” to survive, and a quote from his notebooks that inspired the name of each wine.

All of these selections are an inky brick red, have a nose of dark berries and roast plum, and clock in at about 14.5% ABV. Any of them would pair nicely with Rosemary Marinated Grilled Lamb, Beef Tenderloin with Mediterranean Relish, or Veal Milanese.

Tooth & Nail The Possessor 2016

69% Cabernet Sauvingnon
15% Merlot
10% Petit Syrah
6% Syrah

Here Audubon depicts two red-tailed hawks fighting to become the sole possessor.

The wine presents flavors of those same dark berries and roast plum aromas, coupled with currants and cassis, and a hint of sweet cherry and dust. These are supported by bright acidity, and the wine ends with a firm finish and lingering tannins.

Tooth & Nail The Stand 2017

85% Petit Syrah
14% Syrah
1% Viognier (1%? Really? An interesting and subtle winemaking choice.)

Here Audubon draws a brave boar protecting its den. No matter if one falls, there will always be another to stand sentinel.

This wine offers more acidity than The Possessor, with flavors of tart cherry, , figs, and boysenberry, plus a bit of cocoa and tobacco. The palate finishes with lightly-sweet lingering tannins on the long finish.

Tooth & Nail The Fiend 2017

51% Merlot
32% Petit Syrah
17% Cabernet Sauvignon

Audubon shows the ferociousness of a jaguar, stalking her prey and attacking with the fury of an incarnate fiend.

This is the driest and most tannic of the trio. Flavors of ripe plum, black mission figs and leather predominate, all wrapped up with sturdy but integrated tannins. There is just a hint of bitterness and dust at the end. Even with 51% Merlot in the blend, this is certainly the biggest wine of the three, but the other two are hardly shy.

For my review of two Rabble-brand wines, click here.

www.rabblewine.com/wines/#tooth-and-nail-wines

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Bakon Vodka

Bakon Vodkammm…bacon

Whenever Homer Simpson wants to relax with something other than Duff beer, my guess is he turns to Bakon Vodka. Yes. Premium vodka infused with the aroma and taste of delicious smokehouse bacon.

People have been mixing savory ingredients with alcohol as long as they have been drinking alcohol. Writers from the 17th century, including John Locke and Samuel Pepys frequently imbibed and wrote about savory infused ales. It turns out that mixing sweet and savory in food and beverage is not a new idea.

The folks behind Bakon started developing the product in the fall of 2007 and worked on it for two years. The base spirit is  quality Idaho potato vodka. It is smooth and slightly sweet, with the well-rounded flavor that you only get from a quality potato distillation. The vodka is column-distilled using a single heating process that allegedly doesn’t “bruise” the alcohol like the multiple heating cycles needed to make a typical pot-still vodka.

Next comes the infusion, to deliver the essence of a delicious, crisp slice of peppered bacon. This secret process creates a taste and smell that is surprisingly accurate. Before you do any mixing with it, first try it chilled and straight up, to maximize the “wow!” reaction.

Co-founder and Creative Director Chris Marshall notes, “Although today you can find plenty of sweet, fruity-flavored mixtures and infusions, we’re excited to produce a savory spirit that people can’t wait to try.”

Flavored vodkas are popular with trendy mixologists who want more versatility and options than mainline liquors provide. Like them, you can use Bakon vodka to whip up an excellent Bloody Mary, a Bacon Martini with a blue cheese-stuffed olive, or:

The Elvis Presley

2 oz. Bakon vodka
1 oz.  hazelnut liqueur
1 oz.  banana liqueur
a splash of cream.

Shake with ice and strain into a glass. Thank you. Thank you very much.

www.bakonvodka.com/

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Imagery Estate Winery

Imagery Estate WineryEvocative Imagery

In 1973, newlyweds Mike and Mary Benziger drove west and permanently settled in Northern California. Seven years later, Mike and and his brother Bruno Benziger purchased the historic Wegener Ranch on Sonoma Mountain in Glen Ellen, California. Hearing the Sirens’ call of the Golden State, over the next six years the four remaining siblings — Bob, Joe, Jerry, and Patsy, with their spouses — made their way to California.

In 1986, winemaker Joe Benziger first partnered with artist Bob Nugent to launch the Imagery Series of wines. This pairing of wine and art continues to this day, and permeates every aspect of Imagery Winery, including unique artwork replicated on every label. (Except for the wines shown here.  More on that below.)  The dedicated on-site art gallery features label artwork commissioned from some of the world’s most notable contemporary artists, and includes over 500 works by over 300 artists. Currently, around 60 pieces are on view in the gallery.

At any given time, as many as 35 artists are working on pieces that will appear on future Imagery wine labels. The artists are not limited by size, medium, or content – the only exception is that the work must include a likeness of the Parthenon replica on the Benziger Estate, which serves as the winery’s signature image.

Joe Benziger has dedicated his career to crafting rare wines from uncommon varietals such as Malbec, Tempranillo, and Lagrein. These limited-production wines are available to wine club members only.

However, that doesn’t mean Imagery is inaccessable. Following in her father Joe’s footsteps, middle-daughter Jamie Benziger is the winemaker in charge of Imagery’s relatively new and more popularly-priced collection of Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, and Pinot Noir. The label is characterized with a “drip” motif, suggestive of both wine and paint.

Imagery Chardonnay 2016

This offering presents initial subtle aromas of ripe apple, pear, and lime. It is pale-straw colored in the glass. It greets the palate with flavors of further apple and lemon, plus a touch of steeliness from the cold fermentation and minimal oak. The wine is enlivened with the addition of 5% Chenin Blanc, and the finish is bright and fresh.

This wine would work well with Vietnamese turkey and glass noodle salad, sea bass with golden mash, or kedgeree risotto.

Imagery Cabernet Sauvignon 2016

This Cab starts out with a nose of dark fruit, vanilla, and toasted oak. Then come the flavors of blackberries, plum, and cherries. The blend is 85% Cabernet Sauvignon and 15% Petite Syrah, the latter lending unusual spice and pepper notes. The wine is fruit forward and velvety soft, with moderate tannins and medium acidity. The winery is targeting this wine at the hotel trade, so it might take a bit of effort to locate.

Serve this easy-going red with pancetta-wrapped sausages, finger-lickin’ ribs, or saffron roast lamb with sticky garlic potatoes.

www.imagerywinery.com/

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Domaine Chanson

Domaine ChansonA Bastion in Beaune

Beaune, France, may be the wine capital of the Côte D’Or, if not all of Burgundy. It is home to important vineyards, as well as influential wine merchants, or négociants.

One of the oldest of these is Domaine Chanson, founded in 1750. Chanson’s holdings comprise some of Burgundy’s most coveted vineyards (over 94 acres, 17 in white, the rest in red), including 10 Premier Crus and one Grand Cru.

In 1777, Chanson bought the cellars they still occupy today. To store the 100,000 bottles then in inventory, in 1794 they acquired the large round Bastion de l’Oratoire. The bastion is a massive 15th-century fortress and an internationally celebrated icon of Burgundy.

Chanson still vinifies and cellars its wines in the bastion as it has for over 200 years. The 30-foot-thick walls of this ancient fortress make it ideal for winemaking. While the ground floor (the coolest) serves as a vinothèque or “vintage wine library,” vinification and cask-aging take place on the second and third floors.

The bastion holds Chanson’s approximately 3,000 barrels of wine. The proportions of new oak are roughly 25% for whites and 30 to 35% for the reds.

“The temperature of the bastion never varies,” explains Chanson general manager Gilles de Courcel. “It is ideal for cold maceration of the bunches. In the springtime, we might open one of the cellar doors to allow the warm air in. We never accelerate malolactic fermentation. We allow it to occur spontaneously and naturally. We use only the best cuvées and we never hurry the process. This is how we maintain the freshness, purity, and fragrance of the wines.”

Domaine Chanson Clos des Mouches Chardonnay 2010

This Chardonnay is classified as a Premier Cru, Burgundy’s second highest ranking. The grapes came from a vineyard on a mere 4.9 acres of difficult soil mixed with limestone, clay, and silica.

Although this pale gold wine spent 14 months in French oak, both on the nose and palate the wood is delicate and restrained. Aromas and tastes of citrus fruit predominate, with a hint of spice on the long finish. This is a white that needs to breathe for at least 30 minutes.

The generous acidity makes this an excellent food wine. Fish Fillets Poached in White Wine and a Julienne of Vegetables, Fresh Shucked Oysters, or Chicken Fricassee would all pair well.

Domaine Chanson Clos Des Fèves Pinot Noir 2010

Clos loosely translates as “enclosed vineyard.” Clos des Fèves is a rare ‘monopole’ Premier Cru vineyard, where the entire vineyard is owned by a single grower. This 9.4-acre site is one of the highest in Beaune, with an unforgiving soil of clay and limestone.

This Pinot Noir is a transparent ruby in the glass, with aromas of blackberry and plum. After an hour of exposure to air, the wine comes alive with the flavors of the fruit (although as the French prefer, not fruit-forward) and the elegant tannins. The finish is quite long for a Pinot Noir.

This wine calls for classic dishes such as Steak au Poivre, Boeuf Bourguignon, Cassoulet, or Rôti de Porc Grand’ Mère.

www.domaine-chanson.com/en

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Holman Ranch Wines

Holman Ranch WinesMeanwhile, Back at
the Ranch

Much more than just a winery, Holman Ranch in Carmel Valley, California, has a long and rich history. When what is now California was a colony of Spain, the ranch was part of the lands bestowed to the Mission San Carlos Borromeo del Rio Carmelo.

The Spanish colonies in North America were transferred to Mexico when that nation won its independence in 1821. Between 1834 and 1836, the Mexican government secularized the mission lands, ostensibly to return the land to the Indians. Nonetheless, one of the first ranchers in Carmel Valley, Don Jose Manuel Boronda, was granted the Los Laureles Rancho. This enormous 6,625 acre parcel of land occupied a huge area of Carmel Valley, including the land where Holman Ranch now sits.

After Boronda’s death, the land passed through many hands, until the Pacific Improvements Company acquired it in 1882. Pacific Improvements eventually sold a section of this land to the man who began the modern story of Holman Ranch, San Francisco businessman Gordon Armsby.

In 1928, Armsby purchased 600 acres in the Los Laureles area of the Valley, including what would eventually be Holman Ranch. Armsby built a classic Spanish-style hacienda on the property. The ranch and its newly-constructed hacienda became Armsby’s secluded vacation estate. Quickly seeing an income opportunity as well, he decided to rent it out to other people looking for a similar escape. The hacienda at the ranch became an exclusive hideaway for many celebrities from Hollywood’s Golden Age, including Charlie Chaplin and Theda Bara.

 

In the 1940s, financial troubles hit Armsby, forcing him to sell the property. The buyer was Clarence Holman, the eldest son of the Holman family of Pacific Grove, and scion of Northern California’s Holman department store empire which thrived from 1891 to 1984. Holman transformed the property into a guest ranch, and it featured the only rodeo arena in town. He built guest bungalows, stables, and the first in-ground pool in Carmel Valley, which is now a historical landmark.

The then newly-christened Holman Ranch quickly became the center of social life in Carmel Valley. In the tradition of their predecessors, the Holman family hosted some of Hollywood’s biggest stars, Clark Gable, Vincent Price, Joan Crawford, and Marlon Brando to name a few.

When Clarence Holman died in 1962, his wife Vivian carried on the legacy of Holman Ranch. She dedicated herself to ensuring that the ranch would never become subdivided, and that it would continue to be the center of local social and community activities.

Rodeos, horse shows, trail rides, barbecues, and fiestas filled the calendar. The Fiesta de los Amigos (the ranch’s birthday celebration), was an annual highlight, often attracting more than 2,000 guests. Vivian Holman presided over the ranch until her death in 1981.

In 1989, Dorothy McEwen stepped in with a commitment to preserve the ranch’s historic past as a private estate and event facility. Back in 1976, she had co-founded Digital Research, Inc., with her husband, Gary Kildall, the developer of  CP/M, the first commercial operating system for personal computers.

Over the course of 16 years, she rebuilt what had become the run-down Holman Ranch, transforming it into a site for weddings, corporate parties, photo shoot,s and charity events. She also built a state-of-the-art equestrian center with facilities for training, riding, and boarding. She planted Holman Ranch’s first acre of grape vines, although her dream of a winery was never realized.

A year after McEwen’s death in 2005, Thomas and Jarman Lowder purchased Holman Ranch, and the winery finally became a reality. The ranch has proven to be quite hospitable for winemaking. The local hills hold back the marine moisture layer and breezes, which is beneficial for producing quality fruit. Sedimentary soils throughout the vineyards provide good soil drainage.

Holman Ranch Carmel Valley Chardonnay 2011

This Chard shows pale gold in the glass. The nose is mostly citrus, with hints of honey and acetone.

The citrus really comes through on the palate, with plenty of lemony tartness. Although this wine spent some time in barrel, you’d hardly know it. If you are averse to heavy, buttery Chardonnays, then this is the wine for you. That hint of honey is repeated on the long (for a white) finish. And, don’t over chill. Remove it from the refrigerator after just a half-hour or so.

The citrus and acid here would nicely complement Cold Poached Scallops, Sesame Chicken, or Pheasant with Leek and Pecan Stuffing.

Holman Ranch Heather’s Hill Pinot Noir 2011

Heather’s Hill pours a bright, clear ruby into the glass. The nose suggests dusty boysenberry. There is a light to medium body, typical of Pinot Noir. The taste is all about dark stone fruit (and a little cola), supported by moderate tannins and good acidity. There is some zing to the finish, with hints of tobacco as well. Be sure to air out this wine for an hour, or even two.

Enjoy this wine with Pasta Primavera, Raspberry Chicken, or Pork Chops with Black Currant Preserves.

In addition to wines, Holman Ranch also produces olive oil from their 100 tree olive grove. These fully mature trees were originally planted at a Carmel Valley orchard in 1994, and in 2007 were transplanted to Holman Ranch.

The trees are planted in shale, striving for the highest quality production and harvesting results. The fruit is harvested by hand in December. Although the olive grove is not certified organic, organic farming is practiced.

www.holmanranch.com/

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Stoller Vineyards

Stoller VineyardsOn the Trail to Oregon

Dayton, Oregon, in the Dundee Hills AVA and 25 miles southwest of Portland, is home to Stoller Vineyards. Oregon started to become generally known for their wines, particularly Pinot Noir, only about 30 years ago. Stoller is even newer, bringing in their first wine in 2001.

In 1993, Bill Stoller purchased from a cousin the turkey farm where he had been raised as a boy. He knew that the rocky terrain, low-yield soils, and steep hillsides of the property that made general agriculture a difficult and frustrating endeavor would be perfectly suited to grape vines.

He started with 10 acres each of Chardonnay and Pinot Noir, which have now expanded to over 225 acres under cultivation. (Stoller was not a winemaking novice, however. He was already a partner in Chehalem Winery in nearby Newberg, Oregon.)

In addition to Pinot Noir and Chardonnay, the vineyards are home to Pinot Gris, Riesling, Tempranillo, Syrah, and Pinot Blanc.

Stoller is committed to sustainable farming practices, employing such innovations as a water reservoir that collects runoff from the winter rains, a solar-powered weather station, and a spring-fed irrigation system that minimizes drip. Stoller is currently working with Oregon State University to study the effects of different cover crop regimes on soil health, vine vigor, and wine quality.

Stoller Vineyards Estate Chardonnay 2008

This all-Chardonnay wine offers an excellent balance of bright fruit and acidity. It was barrel fermented and aged in French oak, but since only 30% was new, the wood is present but not dominant. The finishing 100% malolactic fermentation imparted softness and smoothness.

On the nose, aromas of almonds, lemon zest, and brioche are evident. The dry, silky palate features citrus (especially lemon), minerals, and spice.

Serve this Chardonnay with Grilled Lemon Chicken, Crispy Salmon with Spiced Lentils, or Swordfish with Mango and Avocado Salsa.

Stoller Vineyards Estate Pinot Noir 2007

This Stoller Pinot Noir was sourced from their oldest vineyard plantings, at the end of a cool growing season. The wine spent 10 months aging in 60% new / 40% neutral oak.

The wine presents aromas of oak, spice, and vanilla. The taste is well-balanced, with good acidity, medium tannins, and flavors of tart plum, wild strawberry, and raspberry.

This Pinot Noir will go well with Baked Tuna with Tomatoes, Capers and Black Olives, Coq au Vin with Autumn Vegetables (try making the chicken with white wine, though), and Lamb Chops with Prune Chutney.

www.stollerfamilyestate.com/

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Gabriel Boudier Saffron Infused Gin

Gabriel Boudier Saffron Infused GinIn 1909, Gabriel Boudier took over the house of Fontbonne, founded in 1874, and renamed it after himself. He established the business at Boulevard de Strasbourg in Dijon, France, where it continued to thrive until his death in 1918.

In 1936, his widow sold the house to Marcel Battault, who decided not to change the trading name because of its high-quality reputation, He, in turn, handed the business to his nephew Pierre in 1941. In the years since, four more Battaults, Jean, Yves, Francois, and Claire have joined the firm and enjoyed the company’s penchant for nepotism.

Boudier makes a comprehensive line of Crème de Cassis de Dijon, for which they are most famous, Crème de Fruits, eaux de vie (unaged brandy), liqueurs, and the saffron-infused gin which we’re focusing on here.

Introduced in to the US market in 2008, Boudier Saffron Infused Gin is based on a artisanal colonial French recipe rediscovered in the Boudier archives. It is distilled in small batches using a traditional pot still.

The saffron in this dramatically golden-orange-hued gin is more subtle than its appearance suggests (it is artificially colored). The saffron adds a nuanced spiciness and slightly-honeyed balance to the traditional gin botanicals of juniper, coriander, lemon, orange peel, and fennel.

What to do with this unusual spirit?  Here’s one idea:

Saffron Peach Cocktail

3 oz. GB Saffron gin
1 oz. peach syrup
1/2 oz. fresh lemon juice
1/4 oz. agave nectar
Shake and garnish with a fresh peach slice.

A few other ways to enjoy this unique gin are ‘up’ in a martini glass (skip the vermouth); on the rocks; mixed with tonic and garnished with an orange wedge; or to put a new twist on a Negroni. 80 proof.

www.boudier.com/en/produit/saffron-gin/

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Maxville Winery

Maxville Lake WineryMad Max(ville)

The 1000-acre Maxville  Winery’s Napa Valley estate is located in the Chiles Valley AVA, in the Vaca Mountains, running parallel to and northeast of the Silverado Trail. The property was first planted to grape vines in 1974; today Maxville has over 100 acres of vineyard located at elevations between 900 and 1,200 feet. The volcanic soils provide a prime growing condition for wines, and Maxville practices sustainable dry farming methods in order to preserve the integrity of the property.

With a cooler microclimate than the main Napa Valley floor, afternoons are still sunny and warm, but nighttime temperatures plunge. This encourages full phenolic maturity, giving the grapes the potential of tremendous complexity.

In 1996, a new tasting room and barrel ageing facility was built, and it was extensively remodeled in 2016.

Under the owners that acquired the property in 2014, Executive Winemaker Camille Benitah began an extensive redevelopment and restoration of both the vineyards and the riparian corridors. “The Chiles Valley is real and rural and absolutely awe-inspiring,” says Benitah. “This is really an undiscovered part of the Napa Valley – it has so much history, but it’s also still pristine.”

Maxville Sauvignon Blanc 2014

This pale straw-colored wine is made from 100% estate-grown Musqué clone grapes. The nose expresses aromas of lemon cream and guava. The lemon notes continue on the palate, supported by by citrus and pear flavors. The acidity is well-integrated, and the finish is full-bodied and long.

Unusually, the wine was then aged three ways using a concrete egg, stainless steel, and barrels. The components were aged sur lies for eight-months before blending and bottling.

Although delicious now, this Sauvignon Blanc could last up to 10 years in the cellar, if you can wait that long. Not me.

Pair this selection with shellfish and potatoes à la Marinière, butter-poached lobster with tarragon and champagne, or grilled scallops with Rémoulade sauce.

Maxville Cabernet Sauvignon 2014

This Cabernet presents with a deep garnet hue and aromas of cedar and dark fruit. The flavor is fruit-forward, dominated by blackberry, cassis, and currant, supported by hints of chocolate, spice, and toasted oak. It’s all wrapped up with tightly wound tannins, zippy acidity and a long full finish. Decant (for at least two hours) now to make the aromatics more accessible, or let it rest for up to 15 years if you like a softer character.

This Cab underwent a seven-day cold-soak followed by a warm fermentation. The wine was left on skins for one week after primary fermentation finished. Malolactic fermentation was done in barrel; spending 18 months in 60% new French oak barrels.

This wine yearns for robust dishes like Bistecca alla Fiorentina; Provençal rack of lamb; or spit-roasted piri-piri chicken.

www.maxvillelakewines.com/

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Cusumano Winery

Cusumano WineryLeave the Gun.
Take the Cannoli.

Sicily is the island at the tip of the toe of Italy’s “boot.” It is the biggest island in the Mediterranean, and Italy’s biggest wine-producing region, with over 325,000 acres under vine. However, much of this fruit is distilled into spirits, especially grappa.

The Cusumano Winery is located in Partinico, in Sicily’s far northwestern corner. Relatively new, the winery was established in 2001 when brothers Alberto and Diego took over the management of the company from their father, Francesco. With the help of an intimate knowledge of the Sicilian terrain and consulting winemaker Mario Ronco, the Cusumano brothers today own over 400 hectares (nearly 1,000 acres) of vineyards, and include three separate estates:

Ficuzza, at nearly 2,000 feet above sea level, has 467 acres planted 70 percent to white grape varieties, including the white grape Insolia.

The 346-acre San Giacomo estate is noted for the white color of the “trubi,” the mineral-rich soils that combine lime, clay, and sand. Reds dominate here, with the Sicilian classic Nero d’Avola a key player.

Presi e Pegni is the smallest of the estates at 173 acres. Among the grapes grown here are Nero d’Avola, Cabernet Sauvignon, and Merlot.

Cusumano’s wines are all estate grown and harvested by hand, and are crafted in the ‘new’ Sicilian style that is typified by varietal expression and rich flavors.

Since 2013, Cusumano has been a part of the Terlato Wines empire. “We’re proud to welcome a family-owned Sicilian brand into our portfolio,” Chief Executive Officer William A. Terlato said. “Our own family heritage is Sicilian, so this is an opportunity to reconnect with that legacy.”

The stated philosophy behind Cusumano has been to emphasize the importance of terroir knowledge, invest in innovative technology, and nurture a passion for winemaking.

As a unique touch, in the Sicilian tradition these wines are not sealed with a cork, but rather with a clear-glass stopper.

Cusumano Insolia 2014

100% Insolia, this golden-hued wine hails from Ficuzza, Cusumano’s largest vineyard. The aroma features pineapple, citrus peel, and soft floral accents.

Flavors of pears and tart apples and are evident on the palate. It is mildly acidic with a medium body and a decent, if short, finish. If you like Vinho Verde, Sauvignon Blanc, or citrus-forward Chardonnays, you’ll enjoy this, I think.

Try this summer sipper with Risotto with Spring Vegetables, Tomato, and Basil;Pan-Roasted Mackerel with Rosemary and Garlic; or Fricasseed Chicken with Egg and Lemon.

Cusumano Nero D’Avola 2014

Nero D’Avola (also called Calabrese) is Sicily’s most widely-planted red grape. This one is garnet in the glass, with a nose of red and black raspberries. The taste is fruit-forward (rather unusual for an old-world wine), with medium tannins, a hint of cocoa and earth, and plummy spice flavors.

Enjoy this red with Pan-Fried Beef Braciole Filled with Cheese and Ham; Meatballs and Tomatoes; or Drunk Roast Pork.

cusumano.it/en/

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Boutari Winery

Boutari WineryIt’s Greek to Me

If you’re a fan of Greek food, and the wines that go with them, you have probably already sampled a few bottles from the ubiquitous house of Boutari, the world’s number-one selling Greek wine.

The Boutari Company was established in 1879 by Yiannis Boutari in Naoussa on 124 acres, making it one of Greece’s oldest purveyors of fine wine. With decades of experience and business acumen, it is one of the top wineries in Greece. Boutari wines are exported to over 45 countries and have won over 370 medals in international wine competitions.

Boutari was the first and only Greek winery to ever win the award “European Winery of the Year” from Wine Enthusiast, after evaluating its performance in winemaking over time.

Although a producer with a long tradition, Boutari isn’t bound by it. They have embraced modern international winemaking techniques, such as the use of stainless steel, cold-temperature fermentation, and French-oak barrel aging. They strive to get the most from both indigenous Greek and French grape varieties.

The extensive Boutari holdings are comprised of six wineries in Greece: Naoussa, Santorini, Peloponissos, Crete, Goumenissa, and Attica, and one winery in Southern France, near the city of Limoux. Each winery has its own distinct personality, influenced by the architecture and the atmosphere of the particular region within which it is located.

Boutari Santorini Assyrtiko 2012

The island of Santorini, located in Greece’s Aegean Sea, is a defunct volcanic caldera, and home to some of the oldest vineyards in Greece (at upwards of 300 years).

First comes this wine’s quite pale yellow color in the glass. Next up is a relatively closed nose, with delicate hints of ripe melon. But then things get interesting, with flavors of mango, apple, and grapefruit. There’s a crisp, racy acidity with a suggestion of lemon zest.

This island-born wine practically demands to be paired with seafood, such as Porgies with Avgolemono Sauce, Squid in Wine, or Baked Lobster Tails with Feta, but something like Chicken Breasts in Phylo would be delicious as well.

Boutari Naoussa 2009

This wine hails from Bourtari’s original winery in Naoussa, on the southeastern foothills of Mount Vermio in the northern Macedonia region, about thirty miles northwest of the Aegean Sea. The soils are calcium-rich marl (clay loam), and dampened by abundant rainfall.

Made from 100% Xinomavro, the premier red-wine grape of Greece, Naoussa is all about dry, tart, dark cherry, which dominates in the color; on the nose, which also includes the aromas derived from ageing, cinnamon, and wood; and on the palate. Support comes from a nice acidity and soft, medium-grained tannins. To get the most from this bottle, let it breathe for about 30 minutes, and don’t serve it too warm (i.e. not above 65º F).

Enjoy a glass (or two) of Naoussa with a classic Souvlakia, Pork with Green Olives, or Moussaka with Artichokes.

www.boutariwinerysantorini.gr/

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WALT Wines

WALT WinesWALT Wines, owned by Kathryn Hall and Craig Hall, is dedicated to the production of Pinot Noir and Chardonnay from the Pacific Coast, spanning nearly 1000 miles and including Sta. Rita Hills, Sonoma County, Anderson Valley, Napa Valley, and the Willamette Valley. They strive to source top fruit from the most distinctive vineyards; practice precise, non-interventionist winemaking; and focus on limited production. The goal is to allow the wines to naturally and honestly express the character of the sites where the wines are grown.

WALT Wines are named after Kathryn Hall’s parents, Bob and Dolores Walt. They were dedicated wine-grape growers who produced six different varietals that were sold to several well-known wineries. For the Walts, growing grapes was the satisfaction of a hard day’s work and the feeling of peace walking through the vineyard before sunset. Kathryn Hall managed the vineyard operations herself from 1982 until 1992.

In 2010 WALT expanded from grape farming to wine production. Today, the winemaking team is led by Vice President, Winemaking Steve Leveque (who also crafts the HALL Napa Valley Cabernet Sauvignon wines), and Winemaker Megan Gunderson Paredes. who work in a state-of-the-art winemaking facility aided by a passionate winery staff, and strong vineyard partners.

WALT’s methodology includes: night harvesting; hand sorting every berry; whole cluster pressing of Chardonnay; native yeast fermentation; barrel aging on lees to create more texture, richness, and complexity; and weekly batonnage and topping during the decidedly long malolactic fermentation. The wines are neither fined nor filtered. This can result in a bit of haze, but it is in keeping with the idea that the wine was made with the least intervention and with the highest-quality intentions. By sourcing fruit from quality growers and by utilizing the state-of-the-art winemaking facilities at HALL Wines, they strive to make the best wine possible, while keeping extremely limited production levels.

WALT’s estate vineyard, Bob’s Ranch, was purchased by the Halls in 2014 and is located in the heart of the Petaluma Wind Gap on highway 116 just south of Sebastapol.

WALT Bob’s Ranch Chardonnay 2017

This is primarily Wente clone, which produces mostly small berries, limiting production. There are thirty different blocks at Bobs’ Ranch, with roughly a third planted to Chardonnay.

This wine opens with bright aromas of lemon, apricot, and mango. The palate features an unctious mouthfeel, with flavors of tart citrus and a hint of butter. A near-perfect balance of acidity and creaminess. Super OTW.

Match this wine with grilled Chilean sea bass with citrus-Anaheim salsa; baked monkfish fillets with fines herbes bread crust; or scallops St. Jacques.

WALT Bob’s Ranch Pinot Noir 2017

Cherry cola and black tea express on the nose. Cherry flavors predominate, abetted by dark fruits mingled with raspberry and cinnamon. This is supported by excellent mouthfeel, vibrant minerality, medium acidity, and just a hint of tannins.

Consider serving with balsamic-glazed salmon; chicken with cherry-wine sauce; or Cornish game hens with raspberry gravy.

https://www.waltwines.com/

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Yao Family Wines

Yao Family Wines

In November 2011, then-recently retired NBA star Yao Ming established his new Napa Valley winery, Yao Family Wines. But the story really begins in 2004, when Yao Ming was still in the early stages of his basketball career. Yao’s Houston Rockets teammate Dikembe Mutombo introduced him to the institution of the Texas steakhouse. Over many steak dinners, Dikembe tutored Yao on the magic of a great steak and wine pairing, and Yao became an aspiring wine aficionado.

As he puts it, “A shared bottle of wine reminds me of Chinese meals at home, which are served on what Americans call a “Lazy Susan.” The food is placed in the middle of the table and shared. In the US, each person chooses their own meal, so the wine is what brings people together. It is shared and brings a common element to the meal.”

As Yao broadened his knowledge of wine, he began to learn about the process of winemaking, and grew to appreciate its artisan and natural origins. He visited Napa Valley for the first time in 2009,  where he met with numerous winemakers and industry experts, learning more about the generational and communal nature of Napa. This inspired him to one day establish a winery of his own there.

Yao specifically began to develop a rapport with industry veteran Tom Hinde, now President and Director of Winemaking. From 1997 to 2005, Hinde was General Manager for Kendall-Jackson Wine Estates and helped develop two Napa Valley Cabernet Sauvignon programs as part of the winemaking teams for Lokoya and Cardinale. Additionally, he supported the winemaking team at Stonestreet Winery and launched Vérité Estate. For seven years, Hinde was General Manager at La Crema and Hartford Family Winery where he helped build La Crema into one of Sonoma County’s most prominent wine producers. They discussed Yao’s passion for wine in general, for the flavor profile of classic Napa Valley Cabernet Sauvignon in particular, and for Yao’s desire to form a true family project. Yao wanted to develop a winery where everyone involved had a hand in the company vision, the wines created, and the relationships with customers.

They were joined by Larry Bradley, Consulting Viticulturist. He has a strong background in both developing and managing vineyards throughout the world. His particular expertise lies in soils and conservation, and his extensive resume includes vineyard management and viticulture consulting experience with Clos du Val Winery, Clover Hill (Australia), Domaine de Nizas (Languedoc, France), Elyse Winery, Falcor Winery, Flowers Winery, Morisoli Vineyards, Taltarni Winery (Australia) and V. Sattui Winery among others.Yao Ming

The winery launched its first two offerings in December 2011: Yao Ming Napa Valley Cabernet Sauvignon, and Yao Ming Napa Valley Family Reserve Cabernet Sauvignon. A second label, Napa Crest, was added in September 2013.

Now-retired wine authority Robert Parker wrote, “I am aware of all the arguments that major celebrities lending their names to wines is generally a formula for mediocrity, but that is not the case with Yao Ming. These are high class wines. The two Cabernets are actually brilliant, and the Reserve bottling ranks alongside just about anything made in Napa.

Yao Ming Napa Valley 2009

This is the winery’s signature wine. It was created to reflect classic Napa Valley winemaking as well as Yao’s personal preference for smooth and balanced Cabernet Sauvignon.

Grapes are sourced from prestigious Napa Valley vineyards with a reputation for top-quality fruit. Fermentation is done using artisanal winemaking techniques, and ageing is up to 18 months in 100% French oak barrels.

This people-pleasin’ potion has a deep ruby hue. It features flavors of cherry, blackberry, and cassis. The oak is well integrated and has a nice toast aroma, with hints of vanilla and wild sage. The wine has plenty of depth and concentration, with supple tannins and balanced acidity. It should still age nicely, but why wait?

www.yaofamilywines.com/

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