October Collector’s Wine Club: Iowa

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Extrait BlancDomaine Chante Cigale
Extrait Blanc
Châteauneuf du Pape, France

Rich WineStylesRICH WINE STYLE

Vinified, aged in an ovoid concrete vat and selected from an outstanding terroir: this wine is truly “Haute Couture”. This Blanc Extrait has a very pure nose, mineral and saline coated by a fruit white white flesh; powerful, elegant and creamy mouth feel. Pairs well with Provencal and Mediterranean cuisine, foie gras, lobster, scallops, and king prawn.

“Freshly cut pear, fairly full in body. with a pear juice texture and flavor. Acidity is low but balanced, with a little positive bitter twist accentuating the freshness. Fairly long finish, not hugely deep, but very well put together Organically grown on clay soils in lieu-dit Palestor to the north of the village. Fermented then matured for 10 months, half in demi-muid, half in concrete tank.” – 93 pts, Matt Walls – 2018 En primeur tastings, Rhône Valley

“The 2018 Châteauneuf du Pape Blanc Extrait is 80% Roussanne and 20% Grenache Blanc, with roughly half made in demi-muids and the other part in concrete. A bit reticent right now, with just hints of pineapple and tangerine, it’s full-bodied but tightly wound and tense, seemingly in need of time to unwind. It’s by no means unapproachable now, but it should be better in a year or two and will drink well for close to a decade.” – 91+ pts, Joe Czerwinski – The Wine Advocate 2019

Terroir: Clay – Limestone 70% (lieu dit: Palestor), Rolled Pebbles 30% (lieu dit: Cabrières)
Age of Vineyard: 40 years old
Varietal: 70% Roussanne, 30% Grenache Blanc
Aging: 9 months on fine sediments
Aging Potential: 10 years
Serving Temperature: 50-53.6° F
Production: 1,700 Bottles

About Domaine Chante Cigale

Domaine Chante Cigale has been in operation in Southern Rhone Valley for more than 150 years. Founded in 1874, Hyppolite Jourdan named roughly 28 hectares of family property Clos Chante Cigale. In 1936, the same year the Chateauneuf de Pape AOC was created, the estate was renamed to Domaine Chante Cigale.

Today, Domaine Chante Cigale is one of the most important family estates of Châteauneuf du Pape.  Alexandre Favier is now carefully running the winery by keeping up with the winemaker’s tradition of the family.

The Estate now stretches over 40 hectares on the Châteauneuf du Pape appellation, divided into 45 parcels, scattered all over this exceptional terroir.  The diversity of its soils and of the grape varieties allows the elaboration of a unique and exceptional wines.  Alexandre Favier and his team are taking good care of every step of the wine production themselves, respecting the spirit of the Domaine. 

Domaine Chante Cigale VineyardsDomaine Chante Cigale Harvest

 

Bold wine Style logoExtrait RougeDomaine Chante Cigale
Extrait Rouge
Châteauneuf du Pape, France

BOLD WINE STYLE

A genuine and rustic wine that will go through decades. Showcasing a deep, red color, with a complex nose of black fruit and licorice. The Extrait Rouge has a very powerful mouth, that is fleshy and concentrated, with very fine and dense tannins. Pairs well with roasted meat, pigeon, lamb, pecking duck and sheep’s cheese.

A broad, muscular style, with chestnut and tobacco leaf notes and roasted cedar accents framing a large core of lightly dried plum, red currant and blackberry fruit. Cuts a broad swath on the finish, offering a long echo of humus. Will likely age toward a more rustic profile. For fans of the style.” – 92 pts, JM 2017

The smallest production cuvée is the 2015 Châteauneuf du Pape Extrait. An uncommon blend of 70% Mourvèdre and 20% Grenache, aged in demi-muids and older barrels, its deep ruby color is followed by rich, concentrated and ripe aromas and flavors of blackcurrants, toasted spice, licorice and roasted herbs. This big, mouth-filling and structured 2015 will need to be forgotten for 3-4 years and will have two decades of overall longevity.” – 92-94 pts, Jeb Dunnuck – The Wine Advocate 2016

Terroir: Rolled Pebbles (lieu-dit: Le Calada)
Age of Vineyard: 100 years old
Varietal: 80% Mourvèdre, 20% Grenache
Aging: 30 months in demi muid
Aging Potential: 15-20 years
Serving Temperature: 60.8-64.4° F
Production: 800 Bottles

Bandeau DomaineAbout Chateauneuf-du-Pape

In the 14th Century, under the reign of Pope John XXII, the Avignon village became the summer residence of the papacy. As for the precious nectar produced in this area, he granted it the rank of “Vin du Pape”, opening the doors of the great European courts.  More than likely, during Gallo-Roman times the vines covered the territory of Châteauneuf-du-Pape. However, the first written evidence of its existence dates from 1157. In keeping with local tradition and planting himself, Geoffroy, bishop of Avignon, had a vineyard within the territory of Châteauneuf-du-Pape. However, it’s the popes from the fourteenth century that were the real promoters of the wine growing business of the appellation.

By the 19th Century, the wines were very well known, enjoyed by famous people, poets, literary and cultural associates in Paris.  By the 20th Century, winemakers were anxious to defend the growing reputation of the Châteauneuf-du-Pape wines, the beginnings of the current system of AOC.  The 1919 wine appellation law on “designations of origin” was too general and didn’t prevent fraud. The constituent meeting of the “Châteauneuf-du-Pape winegrowers union” took place in October 1923. After several years of legal proceedings, the decree of the appellation is published and Châteauneuf-du-Pape becomes the first wine-making AOC of France on May 15, 1936.  Still in force today, it continues to protect and guarantee the quality of Châteauneuf-du-Pape wines. The vineyards now cover 7900 acres in the towns of Châteauef-du-Pape, Bédarrides, Courthézon, Orange and Sorgue.


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Crispy Sea Bass with Soba Noodles

Sea-bass-soba-noodlesINGREDIENTS:
•  1/2 pound soba noodles
•  2 tablespoons sesame seeds
•  1/4 cup chicken stock or low-sodium broth
•  2 tablespoons soy sauce
•  1 teaspoon sugar
•  1 teaspoon Asian sesame oil
•  3 tablespoons vegetable oil
•  1/2 pound young bok choy, sliced 1/2 inch thick on the diagonal
•  1 tablespoon minced fresh ginger
•  1 large garlic clove, minced
•  3 scallions, white and light green parts only, thinly sliced
•  Four 6-ounce sea bass fillets, with skin
•  Salt
•  1/4 cup rice flour

DIRECTIONS: Bring a medium saucepan of salted water to a boil. Add the soba and cook until al dente, about 3 minutes; drain. Rinse the soba under cold water and drain, shaking off any excess water. In a small skillet, toast the sesame seeds over moderate heat, stirring, until they begin to pop, about 2 minutes. Transfer to a plate to cool.

In a small bowl, combine the chicken stock, soy sauce, sugar and sesame oil. In a large skillet, heat 1 tablespoon of the vegetable oil. Add the bok choy, ginger, garlic and scallions and stir-fry over high heat until the bok choy is crisp-tender, about 5 minutes. Add the soba noodles and cook, tossing, for 2 minutes. Add the soy mixture and bring to a boil, tossing. Remove from the heat and keep warm.

Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of vegetable oil. Season the fish with salt and dust with the rice flour. Add the fish to the skillet, skin side down, and cook over high heat until crisp, about 4 minutes. Flip the fillets and cook until just opaque throughout, about 2 minutes longer.

Transfer the soba and bok choy to shallow bowls and top with the fish, skin side up. Sprinkle with the toasted sesame seeds and serve. Recipe courtesy of Chasing Venus

ChasingVenus_Sauv_blancChasing Venus
Silky_StickerSauvignon Blanc
Russian River Valley, CA

Sourced fruit from the cool Russian River Valley, this beautiful wine’s perfumed aromatics indicate immediately that it is pure 100% California Sauvignon Blanc. Grapes from the Chalk Ridge Vineyards were used in making this inaugural Russian River Valley Sauvignon Blanc.  The ideal growing season was typical of the appellation: cool, foggy mornings followed by warm, sunny afternoons.  The fruit was picked at optimum maturity with a just a hint of botrytis. Fermentation was slow and cold (50°F) to retain the varietal flavors.  A bouquet of honeysuckle, gardenia and citrus blossom fills the glass.  Crisp and mouth-watering, this pretty wine will pair with oysters on the half shell, spicy Thai spring rolls or a salad of endive, goat cheese and crisp green apples.

Winemaker: Dan Cederquist
Appellation: Russian River Valley, CA
Vineyards: Chalk Ridge
Varietal Blend:  100% Sauvignon Blanc
Analysis: 14.3% alc/vol, 3.14 pH, .65 TA
Aging: 100% Stainless steel tanks

McPherson Chardonnay Pairing Recipe

Black Cod with Black Olive Sauce and Lemon Gremolata

olivesauce-cod-fishINGREDIENTS:

  • Zest of 2 lemons (and juiced)
  • A sprig of fresh rosemary, leaves picked
  • Four Black Cod fillets (4-6 oz each)
  • Olive oil

BLACK OLIVE SAUCE:

  • 2 large handfuls of good black olives, stoned and very roughly chopped
  • ½ a fresh red chili, deseeded and finely chopped
  •  A small handful of fresh herbs (basil, marjoram and parsley), finely chopped
  • 1 celery heart, yellow leaves chopped
  • 1 clove of garlic, peeled and finely chopped
  • Juice of 1 lemon
  • Freshly ground black pepper
  •  A couple of glugs of extra virgin olive oil
  • Balsamic vinegar

LEMON GREMOLATA:

  • 1 bunch Italian (flat-leaf) parsley-chopped
  • 1 clove garlic, peeled and minced
  • Kosher salt & freshly ground black pepper, to taste

DIRECTIONS:

Prepare Grill. Blend tablespoon of salt with the half of lemon zest and rosemary and rub this all over the fish fillets. Chill for an hour.

Black Olive Sauce- Mix all the ingredients except the vinegar together. Add vinegar to taste.

Lemon Gremolata – With remaining lemon zest, combine with all ingredients.

Pat the fish dry with some kitchen paper, wiping off the excess salt and then pat it with a little olive oil. Grill over medium coals for about 3 minutes on each side, depending on the thickness. Serve the Cod on the Black Olive Sauce and garnish with Gremolata. Recipe courtesy of McPherson Winery.

MCF_Chard_smallMcPhersonSilky_Sticker
Chardonnay
South Eastern Australia

With a focus on traditional winemaking craftwork and state-of-the-art technology, McPherson wines are made to be easy-drinking, fruit driven styles with generous mouth-filling flavors. For almost 40 years the McPherson family have been committed to producing high quality wines with an affordable value. This wine was crafted from 100% Chardonnay grapes, sourced primarily from vineyards in the Murray Darling region, located within South Eastern Australia. Grapes were picked and crushed during the cool of night so as to retain their fresh, varietal flavors. A delightful, fruit driven wine displaying aromas of tropical fruits and peaches with just a hint of lightly toasted oak. McPherson Chardonnay is a versatile wine that pairs well with a wide range of foods. Try with roast chicken and grilled fish.

Winemaker: Jo NashJo-Nash
Appellation: South Eastern Australia
Varietal Blend:  100% Chardonnay
Analysis: 13.5% alc/vol
Critical Acclaim: Victoria Wine Show 2012

“The palate exhibits fresh, ripe Chardonnay flavors of melon and fig with a delicate, creamy texture and a crisp, clean finish. Subtle oak handling complements, rather than overpowers the wine”.

Dobbes Family Estate Viognier Pairing Recipe

Stir Fried Pork with Ginger

Pork_Ginger_stirfry_smallINGREDIENTS:

• 1/4 cup chicken stock or low-sodium broth
• 2 tablespoons oyster sauce
• 1 tablespoon Asian fish sauce
• 3 tablespoons vegetable oil
• 3 Thai chiles or 2 jalapeños, minced
• 2 large garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 3/4 pounds pork tenderloin, sliced crosswise 1/8 inch thick
• 1 pound Asian eggplants, cut into 1-inch dice
• 1 cup coarsely chopped basil
• 1 kaffir lime leaf, very thinly sliced, or 1 teaspoon finely grated lime zest
• Lime wedges, for serving

DIRECTIONS:

Heat a large wok or skillet over moderately high heat for 5 minutes. In a small bowl, mix the stock with the oyster and fish sauces. Add the oil to the wok and swirl to coat. Add the chiles, garlic and ginger and cook for 30 seconds. Add the pork and stir-fry for 3 minutes. Add the eggplant and stir-fry until tender, about 5 minutes. Stir in the sauce mixture.

Remove from the heat and stir in the basil and lime leaf. Transfer to plates and serve with lime wedges. Serve with white rice or rice noodles.

DFE_Viognier_NV_smallDobbes
Family Estate Viognier

Rogue Valley, Oregon

Silky_Sticker“Bright gold in color, the nose reveals aromas of lychee and ripe white peaches. The characters are very clean and true to the varietal. This is a medium-bodied wine with silky fruits and balanced acid. On the palate, pronounced flavors of peach cobbler are balanced by acidity that seems to sustain the finish for some time.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Rogue Valley, OR
Varietal Blend:  100% Viognier
Analysis: 13.5% alc/vol