Just a few notes

Just got a bottle of the Honora Vera Rueda White - the same wonderful artwork but on a white. Will let you know what I think in about a week.

I thought, since I had done a lot of notes on previous wine trips, I would share sopme of my copious notes with you.  Last trip - 2008; but I've had plenty of time to edit my notes. Here is our trip to Palmaz - a very nice winery - very state of the art. Prices keep me from being a regular consumer, but I hope they do well. Visit if you get the chance.
http://www.palmazvineyards.com/

We headed off to find Palmaz, which included going up Silverado to Hagen road and following the sign that says not a through road. We followed the trail (narrow dirt road) until we went over a cattle guard and stopped at a black gate.  We then proceeded to drive up a small mountain to level 4, near the top. We walked up a long flight of steps (handicapped parking was on level 3, where they had an elevator) and came out in front of a beautiful building that housed a winery.

            We met the owners son, Chris Palmaz and then found out we were on the tour with his wife, Jennifer.  Chris was giving a tour to the Bonaducci winery (I think that was the name).  From the front lawn, you could look down the hillside to see a large portion of the vineyards. They also have a vineyard on the other side of the mountain, but it wasn’t visible.  They were harvesting one block of the vineyard, some cabernet sauvignon. The activity was winding down in the field, but would be ramping up in the winery.

            This winery, if built on top of the ground, would be eighteen stories high.  The concept is gravity flow, the only upward movement is in an elevator that brings up barrels to be mixed into lots for bottling. (This makes sense, bottling from a barrel would be time consuming and difficult).  There were some Cabernet grapes that had been picked that morning – they started at 4 am to avoid the heat – totaling about 6 tons of grapes.  Wine grapes are small and compact – they have a higher concentration of sugar than table grapes, tougher skins and large seeds.  There is a double triage of the grapes before they go into the tanks.  First is when the tubs are being dumped in to the destemmer – where large flawed grapes are tossed into buckets.  The second is when the destemmed grapes are dropped onto a vibrating conveyor belt and a number of people grab unripe or bad looking grapes and toss them into the trash buckets on the floor.  They can also grab any loose leafs, stems and non-organic materials that slip through the process.

            The grapes fall from the belt into a tank for maceration. The tanks actually rotate under the belt. The grapes are crushed, cold stabilized to kill wild yeasts and then set into fermentation.  The wines are then moved to French Oak, mostly new, very little over two years old.  The barrels are lined up in halls off the main cave, not stacked but lined up side by side.  Tony noted this was very similar to the old French Chateaus he had toured.

            Very nice, newer winery – tasting takes place back on the ground level.  You taste five wines with a small plate of appetizers – 4 savory and one sweet.  The first wine is only available at the winery. They made 150 cases of the 2007 Riesling has nice fruit, very dry edge with a somewhat stoney flavor. A cross of German and Alsatian styles for $45 a bottle. 

            The Chardonnay was sold out. Next was the Cabernets. First was the current release, a 2004 Napa Valley Cab, with 95% cabernet sauvignon and 5% Merlot. Beautiful nose, with deep berry fruit. Not overly tannic, but a backbone to give it some years to age. Probably a wine that would go 5 years, but not ten.  Next was the 2003 wine, with 86% Cabernet sauvignon and 14% Cabernet Franc. First wine made in the current facility.  Very nice blend, more accessible than the 2004. Good fruit flavor but not a “killer” wine.

            The 2002 Cabernet was the last red, made by Randy Dunn. Deep like the ’04 but smoother. Some tannins to provide backbone with deep berry fruit and cherry cola nuances. A blend of 87% Cabernet sauvignon, 5% Merlot, 6% Petit Verdot and 2% Cabernet Franc.  The best of the reds we tried.

            Finally, a 2006 Muscat Canelli was served. A nice dessert wine, not too sweet or cloying, but good flavors.  All the wines were good, but at the price, not as good as you would expect.  They also have olive trees on the property and they make a fruity olive oil out of the crop. Well made and very tasty, nice fruity characteristics. 

            Very nice winery but they compete in the $150 plus range for Cabernet. Not sold on the history yet, I wish them success. (Sept, 2008)

 Until later, with more wine notes and trip reviews, keep popping those corks (unscrewing that stelvin) and I'll meet you out behind the grape vines.

 

Just some more wines

2011 Honoro Vera Garnacha

Very nice and a really cool bottle – around $10-11 retail

Released for the first time in 2011, Honoro Vera Garnacha comes from old vine vineyards planted at 3,000' elevations. The slate and gravely clay loam soils of these 60-80 year old vineyards produce wines with an attractive cherry not embraced with minerality of the old vines vineyards.

 

 

Winemaker's notes: The Honoro Vera Garnacha is a ripe cherry color. It has an intense nose with dominating notes of red ripe fruits, such as raspberry and red currant, balsamic sensations and mineral aromas. It is a fruity wine, very fresh and easy to drink.

 

 

 

 

The Royal Chenin Blanc Old Vines Steen 2013

Robert Parker 90
"One of the greatest buys I have tasted this year is this under $10, 100% Chenin Blanc from the Western Cape. A super flowery-scented nose includes notions of ripe honeydew melons and pears. This medium-weight, fresh, fruity, crisp, dry, textbook Chenin Blanc will provide immense pleasure over the next 12 months."

" As the unofficial drink of the Riebeek Valley, Chenin Blanc is the perfect every day wine that offers uncomplicated quality for the novice and connoisseur alike. Packed with upfront melon fruit, the nose charms with an abundance of guava and gooseberries as well as the signature hint of honey. The palate follows through with fruit flavors balanced by a crisp acid to ensure a fresh and fruity style of wine. Enjoy well-chilled as a lovely crisp glass on its own but ideal for al fresco dining and with light summer fare. Beautiful with salads, anti pasti and seafood. " ~ Winery notes

I like Chenin blanc and this is a good cheap version of steen - South African Chenin.

 

2013 Atance Bobal, Valencia

This is a lighter more restrained wine than one would expect from the wild Bobal grape. Organic viticulture at 800 meters altitude where traditional farming meets modern techniques. Vinification in stainless steel and concrete tank followed by very brief aging in oak – 2-3 months in a 35hl Radoux cask. Deep in color with an intriguing nose of black fruits, violets, cedar and black pepper. The fleshy dark fruit flavors of blackberry and black currant are lifted by mineral driven acidity and fine tannins.

Organic viticulture at 800 meters altitude where traditional farming meets modern techniques in this young wine from Bodegas Mustiguillo. Vinification in stainless steel and concrete tank folowed by very brief aging in oak – 2-3 months in a 35hl Radoux cask.

Deep in color with an intriguing nose of black fruits, violets, cedar and black pepper. The fleshy dark fruit flavors of blackberry and black currant are lifted by mineral driven acidity and fine tannins

This is a decent wine, a little rustic, not something you'd serve to company of wine drinkers, but a good pasta night wine. Also, you can say you've had Bobal!

That's it for now - will add some old wine trip notes to keep things interesting.
Meet you out behind the grapevines!

2010 The Culprit Red Wine, North Coast Sonoma, California

Indicative blend: 32% Syrah, 28% Zinfandel, 13% Petite Sirah, 9% Sangiovese, 7% Grenache, 5% Barbera, 3% Cabernet Franc, 2% Primitivo and 1% Merlot.

Interesting blend – you guess the syrah, then the zinfandel creeps in and the rest just mystifies you.  Moderate berry nose, with some confusing mid palate flavors. Drinking nicely, no tannins to indicate a much longer life, but well made enough to hold up to nice meat dishes, or as a sipper.  One of those “what do we do with the remaining amounts of wine” blends that actually works.  The gargoyle completes the effect, great buy in my $100 case of wine.

2013 Dona Paula Los Cardos Malbec, Mendoza Argentina

Here is a review by GIL LEMPERT-SCHWARZ LAS VEGAS REVIEW-JOURNAL

In the glass: Los Cardos Malbec is an opaque dense purplish color with a pitch-black core going out into a deep violet rim definition with high viscosity.

On the nose: Many pungent notes jump out of the glass, but predominantly black fruit character with crushed black cherries, bramble, warm blueberry pie, spices, licorice, pepper and hints of coffee grounds, mocha and dark chocolate over soft minerals.

On the palate: This wine makes an entrance with a massive concentration of black peppered fruit, cherry crush, sloe fruit and loads of licorice-laden berries. The acidity is striking. It creates a great melange with the fruit and the tannins through the midpalate, thereby giving the wine a powerful backbone and a good sense of balance. It carries through to the finish that lingers for a good 20-plus seconds with hints of toast, coffee and anise.

This is a good description – I was amazed at the depth of flavor for a cheap wine. I think you could cellar for a couple years and still be fine – although at about 7 -10 dollars, you could by it by the case. Needs a big chunk of meat or heavy red sauce, will overpower anything that isn’t big.

WEST WICHITA WINE CONNECTION March, 2014 Tasting

WEST WICHITA WINE CONNECTION  

      March, 2014 Tasting

Argentina versus Chile – South American Throwdown

Gathering  Wine

2011 Loma Larga Sauvignon Blanc, Casablanca Valley, Chile

Pale green and golden color; pleasant fruit forward nose;nicely crisp with hints of green apple and apricot.

Dinner Wines

2007 Aduentus Mediterraneo, Red Blend, Uco Valley, Mendoza, Argentina

Complex blend of 40% Malbec, 30% Syrah and 30% Tempranillo,; polished tannins with a nice long finish. Malbec contributes silkiness, the tempranillo the structure and syrah a hint of spiciness.

2009 Flechas de Los Andes Gran Malbec, Uco Valley, Argentina

Partially owned by Lafitte Rothschild, this dense wine has aromas and flavors of blackberries, minerals and violets. Nice acid balance with hints of dark chocolate on the aftertaste.

2009 Santa Carolina Reserva de Familia Carmenere, Rapel Valley, Chile

Good nose of red and black fruit; full bodied wine with red and black fruits along with some spice, tobacco and a nice aftertaste.  Really good example of carmenere.

2010 Casa LaPostolle Canto de Apalta, Rapel Valley, Chile

A unique blend from the same people that own Grand Marnier; 45% carmenere, 16% cabernet sauvignon and 14% syrah. Decent nose that opened more as the evening progressed – concentrated flavors of plum, blackberry and dark currant and black fig. Moderate tannins on the finish, and hints of spice and mocha.

Top vote getter was the La Postolle and the Chilean red wines outscored the Argentinian wines. Very nice group of wines – good job, Matt.

Until next time, keep popping those corks and I’ll meet you behind the grape vines.

 

Cabernet Sauvignon – King of the Red Grapes

Who would debate that cabernet sauvignon is not the King of red grapes/wines? There are other contenders, but they fall into lower categories. This red grape is grown from France, Spain, Italy, the United States, and Australia to New Zealand and even Lebanon.  It grows in many soil types – loamy to gravel to alluvial.  Discovered to be the love child of Cabernet Franc and Sauvignon Blanc by Dr. Carole Meredith of UC Davis, it had the grassiness from the white and the black currant and pencil box of the red grape.

A naturally hardy grape stock, cabernet sauvignon grapes have thick skin, tend to be low yielding and bud later, avoiding early frosts in many regions.  This means it is harvested later, causing problems in only cooler regions. The grape doses not tend to suffer from rot, mildew or any number of other vine maladies.  There are some problems with the grape – there are a couple of vine diseases that strike it, and some rootstocks make the vine overproduce, needing to have clusters dropped before they reach maturity.

Typical Cabernet wine has a typicity of high tannins and notable acidity, making these wines suitable for aging.  Flavors tend to run to black currant, black cherry, pencil shavings, and black olive, with wines from cooler regions having a green bell pepper “twangy” flavor.  This generally occurs because the grapes did not see enough heat during daytime growing hours and cool evenings.  Some wines even have a menthol or eucalyptus note to them, though this seems to vary depending on the growing region. Another nod to the French, the concept of” terroir” or a sense of place exhibited in the wine. Cabernet does well in oak barrels, adding tannins and rich flavors to the wine. American oak can add a hint of dill, where the European (mostly French) adds a buttery vanilla touch to the wine.  

Of course, it doesn’t hurt that saying “cabernet sauvignon” comes off sounding cooler then “shiraz” or “merlot”.  The wine drinking public took to this and it is still the gold standard for red wines.  From the thousand dollar first growths in Bordeaux to the Cult classics of California, Cabernet fetches high prices for the most important wines in the world. Not saying other wines aren’t expensive (Burgundy’s Pinot Noirs, Australia’s Grange), but many of the highest priced are cabernet sauvignon based wines.

Just some random thoughts about red grapes.  Until next time, keep popping those corks and I’ll meet you behind the grape vines.

WEST WICHITA WINE CONNECTION February 2014 Tasting

Cabernet Sauvignon around the World

Opening Wine

Domaine Ballade Cabernet Rose 2012, Gascony, France

Pleasant body, moderate nose; overall a very nice sipping wine

2012 Maipe Reserve Cabernet  Sauvignon, Mendoza, Argentina

Good nose, lots of red fruit. Nicely balanced, lots of red berry fruit taste, decent length aftertaste. Nice wine for the price, good with the food. 100% Cabernet.

2011 Mollydooker Cabernet Sauvignon McLaren Vale The Maître D', Australia

Big fruit nose, hints of mint in the red fruit. Nice big mouthfeel, red fruit/berry flavors, mint and a berry-chocolate hint. Good long aftertaste, well balanced. 100% Cabernet.

2009 Tolaini Toscana Tenuta S. Giovanni Valdisanti , Tuscany, Italy

Almost blumted nose, some fruit but a little hidden.  Big wine with a tannic backbone – berry and chalk flavors mixed in. Somewhat closed at the end – needs time in the bottle to be more user friendly. A blend of cabernet sauvignon, sangiovese and cabernet franc.

2010 Spring Valley Frederick Walla Walla Valley Cabernet Sauvignon, Washington State

Big berry nose, fairly open. Berries, red and black, on the tongue with wisps of chocolate and slate in a broad mouthfeel.  Tannic, but not overbearing, very nice would be better in a few years of bottle aging. A blend of cabernet sauvignon, cabernet franc, merlot and petit verdot.

Top vote getter was the Mollydooker, by a wide margin.

Until next time, keep popping those corks and I’ll meet you behind the grape vines.

Spanish Wines

 

I really do enjoy Spanish wines.  There are wines from high end prices, moderate and down-right cheap for good quality wines.  Not every cheap bottle is a hit, but many are surprisingly tasty – maybe not ones to cellar for many years, but good enough to buy several bottles to enjoy.  You don’t have to be an expert to enjoy Spanish wines – sometimes it is better not worrying what region it came from, just does it taste good.

 

 

The oldest known region is Rioja and the most basic grape grown is tempranillo. There are others grown, most notably Garnarcha (known in the US and France as Grenache) along with white varietals not grown in many other areas.  Actually, tempranillo is known by various names in Spain, as well as Portugal.  The more known varietals are also grown, but in surprising low numbers. Spain has a lot of acres of vineyards, but they tend to keep the volume low on the vines. This creates better tasting wines.

 

There are very young wines from Spain, that are fruity and fun and there are aged wines that are complex and deep. I could write a whole chapter on the basics of wines from Spain, but I want to talk about a couple of areas. The first area to speak of Rioja – a very old, prestigious area that still has a surprising number of affordable wines.  The second is Prioirat – there aren’t nearly as many affordable wines from that area, though the wines are really good. My personal favorite is an inexpensive wine called Onix, which is a $10 to $16 range and has always been very sturdy and deep.

 

 

Another area is a large area called La Mancha – yes, the same as Don Quixote. Near the southern end is Valdepenas.  I had a couple of aged tempranillo’s – one 5 years and one 10 years.  They didn’t have the depth of similar wines I’ve had from Rioja, although they were relatively inexpensive ($ 12 to $22).

 

One of the newer upcoming areas is north of Rioja, called Bierzo. There has not been a long history of wineries in the area, but that helps in two ways. One, the wines are affordable and two, experimenting is part of the fun.   Many of the wines are made from Mencia – different from Garnarcha and Tempranillo but along the same wines. I lost the picture of my bottle a 2009 Alvarez de Toledo Mencia Roble, Bierzo, Spain.