Tag Archives: winestyles
Hoch Ybrig
Alpine Cheese
Cow’s Milk
Switzerland
Molinari & Sons
Italian Dry Salami
San Francisco, CaliforniaFebruary Sweet Club: Iowa
Castello del Poggio
The Secret Garden Collection
Sweet Red
Piedmont, Italy
NECTAR WINE STYLE
Tasteful and complex, with notes of rose petals, cheery and red berries. Perfectly ripe grapes highlight the soft fruit expression of this delightful Sweet Red blend, beloved for its notes of rose petals, cherry and red berries that lead to a smooth finish.
Analysis: 7% alcohol / volume
Varietal: Piedmontese Bonarda
Appellation/Region: Northern Italy
Winemaking: Stainless steel tanks
Serving Suggestion: Enjoy with spicy fare, grilled meats, cheeses and chocolate desserts
WineStyles’ Wine and Cheese Pairing: Try this wine with an Aged Gouda, its nutty and caramel-like flavors will pair well with the wine’s sweet profile. Learn more about our wine and cheese pairings here.
Cacao Raspberry Collins Cocktail Recipe
INGREDIENTS:
- 2 oz. Castello del Poggio Sweet Red
- ½ oz Tempus Frugit Cacao
- ½ oz raspberry liqueur
- ¾ oz lemon juice
- fill to top club soda
- garnish with raspberries
DIRECTIONS:
Add all the ingredients except the club soda into a shaker, add ice and shake. Strain into a highball, top with a club soda, gentle stir and garnish. Or try their cocktail recipe for Sweet Coupe DeVille, with a few dashes of chocolate bitters.
About the Winery:
Castello del Poggio, located in the heart of Piedmont, Italy, has a winemaking heritage dating back to 1699. With a focus on crafting approachable and elegant wines, the estate blends tradition with modern expertise to highlight the unique terroir of its vineyards. Renowned for its signature Sweet Collection, including the popular Sweet Red, Castello del Poggio embraces a philosophy of creating wines that bring people together and celebrate life’s simple pleasures. From vine to glass, the estate is dedicated to sustainability, quality, and the joy of sharing exceptional wines with the world. Learn more about the winery here.
Photo and Information courtesy of © Castello del Poggio – All Rights Reserved
Yalumba
Museum Antique Tawny
South Australia, Australia
NECTAR WINE STYLE
Amber tawny in color with an olive green hue, exhibiting aromas of rich toffee and caramels, sweet figs, chocolate, caramel and licorice spices with elegant brandy spirit and hints of nutty wood aged complexity. The palate is richly flavored featuring caramel crème brûlée with fine spirit characters and lingering flavors of dried fruits and nuts. The texture is sweet and smooth with roundness from the wood maturation and brandy spirit filling out the middle palate, providing the firm, drying finish. This is an outstanding dessert wine.
Analysis: 19% alcohol / volume
pH: 3.5
Residual sugar: 198 g/L
Acidity: 6.4 g/L
Appellation/Region: South Australia, Australia
Fermentation: Stainless steel tanks
Malolactic fermentation: N/A
Type of Aging Container: Barriques and Hogsheads
Length of aging before bottling: 12 years
Pre-fermentation technique: Cold soak
Estate Owned by: Robert Hill-Smith
Winemaker: Louisa Rose
Total Acreage Under Vine: 650
Food Pairing: Serve with stilton or hard cheddar; baked figs and pistachio ice cream; or ginger flavored pudding
WineStyles’ Wine and Cheese Pairing: Pair with wine with a stilton or hard cheddar. Learn more about our wine and cheese pairings here.
Winery’s Notes:
This velvety wine is blended from antique barrels of Yulmba’s very best tawny, and laid down in their historic cellars over many years. The aging process evaporates a tiny angel’s share every year leaving a rich, concentrated wine with a nutty character. Made over five decades ago, the original wines were blended from old-vine varieties such as Shiraz, Grenache, Mourvèdre and Muscadelle.
Since 1985, the use of Portuguese fortified varieties Touriga, Tinta Cao and Tinta Molle have added complexity to the blend, bringing finesse and elegance to this wine. The grapes are crushed and fermented on skins for several days to extract the fruit flavors and to build palate texture. After draining and pressing off skins, the fermentation is arrested by fortification with brandy spirit. The vintage wines are then put aside into small oak barrels to mature over time, developing the classic tawny characters of chocolate, caramel and wood aged nuttiness. After many years of maturation, a selection of older and younger wines are judiciously blended to produce wines of complexity, balance of fruit and aged characteristics.
About the Winery:
Founded in 1849, Yalumba is Australia’s most historic family-owned winery, crafting exceptional wines in the Barossa Valley for six generations. The journey began at the Angaston winery, where the production of fortified wines became a key part of its history. Today, Yalumba upholds its reputation for premium fortified wines by releasing small parcels of show reserve stocks. With a deep commitment to sustainability, innovation, and tradition, Yalumba continues to produce a diverse range of wines that celebrate the region’s unique terroir and winemaking artistry. Learn more about the winery here.
Photo and Information courtesy of © Yalumba – All Rights Reserved
Love the Sweet life?Renacer Punto Final Cabernet Sauvignon
FEBRUARY WINE CLUB:
Bodega Renacer
Punto Final
Cabernet Sauvignon Organic
Mendoza, Argentina
BOLD WINE STYLE
Intense ruby red color with violet and black highlights. Aromas of ripe cherries, currants and ripe plums complemented by roasted bell pepper and sweet spices (paprika, pepper). Noticeable fresh plum and cherry flavors. Sweet entry with ripe tannins, balanced with good acidity; elegant, persistent on the palate and long finish.
Varietal: 90% Cabernet Sauvignon, 10% Cabernet Franc
Analysis: 13.6% alcohol / volume
pH: 3.73
Total Acidity: 5.32 g/L
Appellation: Luján de Cuyo, Mendoza, Argentina
Grapes: From two blocks of the “Renacer” estate in Perdriel – Luján de Cuyo (950 m.a.s.l. – silt loam soils).
Vineyards:With yields of less than 8 tons per hectare.
Harvest: Hand-picked in 17 kg. at the beginning of April
Selection: Double manual selection of clusters and berries
Maceration: Cold for 3 days at 46.4ºF
Alcoholic Fermentation: Carried out with selected indigenous yeasts for 10 days in stainless steel tanks at controlled temperatures between 77ºF and 80.6ºF
Malolactic Fermentation: In stainless steel tanks
Aging: Young profile without contact with oak
Food Pairing: Lean red meats, grilled vegetables, lamb, cheeses such as brie, camembert, cheddar and parmesan
About the Winery:
Nestled in Luján de Cuyo—one of Mendoza’s premier regions for producing premium wines—Bodega Renacer was purposefully designed to craft high-end wines. Founded by Patricio Reich, a wine industry veteran since the late 1980s, his journey began as a partner and managing director at Viña San Pedro in Chile. Over time, his passion for winemaking deepened, inspiring him and his family to launch a new venture focused on creating exceptional wines. Established in 2003 at the base of the Andes Mountains, the winery features Tuscan-inspired architecture, pergolas, and Italian-style gardens—a tribute to its family heritage and a warm invitation to visitors. Bodega Renacer is driven by their key principles: a relentless pursuit of quality, a commitment to innovation, a strong family spirit, sustainability, and a dedication to specializing in Malbecs and Cabernets. Learn more here.
Try this wine with the following recipe…
Chocolate Lava Cake
INGREDIENTS:
- ½ cup unsalted butter (113g)
- 6 ounces bittersweet chocolate chopped (168g)
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar (50g)
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
DIRECTIONS:
- Preheat the oven to 450°F. Butter and lightly flour 6 (4- to 5-ounce) ramekin dishes and place them on a baking sheet.
- Combine the butter and chocolate in a double boiler and melt over low heat, stirring until smooth. Or, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. Whisk together until smooth.
- Bake for 6 to 8 minutes or until the sides of the cakes are firm set but the center is jiggly. Let the cakes cool in the ramekin dishes for 1 minute.
- Place a small dessert plate over the top of each ramekin and carefully turn it over, inverting the cake onto the plate. Let stand for about 10 seconds, then remove the ramekin to unmold the cakes. Sift powdered sugar on top and garnish with berries, if desired. Serve immediately.
Information & Photos © Bodega Renacer – All Rights Reserved.
© Recipe courtesy of Preppy Kitchen.
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Renacer Punto Final Reserva Naranjo Orange Chardonnay
FEBRUARY WINE CLUB:
Bodega Renacer
Punto Final Reserva
Naranjo Orange Chardonnay
Mendoza, Argentina
RICH WINE STYLE
Golden orange color. The nose presents notes of ripe peach, apricot, ginger, flowers such as camomile. On the palate it has citrus flavors of tangerine peel and pink grapefruit. In addition, aromas of vanilla and bourbon can be found, the result of its brief contact with used barrels. It is vibrant, with fresh acidity and a sweet finish.
Analysis: 12.5% alcohol / volume
pH: 3.3
Total Acidity: 6.5 g/L
Appellation: Uco Valley and Luján de Cuyo, Mendoza, Argentina
Vineyard Productivity: Yields of less than 8 tons per hectare
Harvest: Manual in 17 kg crates
Vinification: With skins, similar to a red wine fermentation, with selected yeasts in 1000 liter stainless steel tanks, at a maximum temperature of 64.4ºF
Aging: French and American oak barrels of second use
Farming: Vegan and sustainable
Winery: Family owned
Food Pairings: Lamb, pork, chicken, grilled fish, octopus, hummus, baba ghanoush, roasted vegetables and Indian curry
About the Winery:
The name Punto Final refers to the moment when the winemaking team considers that it has achieved its ultimate goal: exceptional, easy-to-drink wines that express the typicity of each varietal in an authentic way. Founded by Patricio Reich, with the collaboration of world-renowned winemaker Alberto Antonini, Bodega Renacer prides itself in bringing consumers the very best wines from South America’s unique terroirs. The winery structure itself is quite impressive, featuring a medieval tower built of rocks with state-of-the-art winemaking equipment. Renacer’s vineyards are located in a unique zone in Mendoza, Argentina, where the soil, altitude, climate and water come together to create the perfect growing environment for Malbec and other varietals. Learn more here.
Try this wine with the following recipe…
Apricot Glazed Baked Chicken
INGREDIENTS:
- ¾ cup apricot preserves
- 1 tablespoon whole grain mustard
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons melted, unsalted butter
- 1 teaspoon dried thyme
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 pounds boneless skinless chicken breasts (about 4 pieces)
DIRECTIONS:
- In a large bowl or baking dish add the apricot preserves, mustard, soy sauce, butter, thyme, salt and pepper and whisk until well combined. Add the chicken and toss until well coated.
- Cover and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes (if you have time) while you preheat the oven to 375 degrees. If you marinated in a bowl, transfer chicken and marinade to a baking dish and cover with foil.
- Bake chicken for 35-40 minutes covered, then remove the foil and bake for another 5-10 minutes until lightly browned. You can put chicken under the broiler for 1-2 minutes if you want some extra color.
- When chicken reaches 165 degrees remove from the oven and let sit for 5-10 minutes, then slice and serve over rice or with potatoes to soak up all those juices. Also pairs well with a simple salad.
Information & Photos © Renacer and Weinbauer – All Rights Reserved.
© Recipe courtesy of Life is But a Dish.
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February Wine Club Pairing Recipe
FEBRUARY WINE CLUB:
Bodega Renacer
Punto Final Reserva
Cabernet Franc
Mendoza, Argentina
BOLD WINE STYLE
Intense ruby red color with violet reflections. Its aromas are of sweet spices, black pepper, cloves interwoven with soft notes of eucalyptus with a hint of pepper. As the wine opens, aromas of vanilla and chocolate appear from its aging in oak. The palate has great concentration, intensity and sweet impact, with ripe black fruit flavors and a distinctive caramel macchiato note. Soft, round tannins with good acidity and a long, lingering finish.
Varietal: Cabernet Franc
Analysis: 14.1% alcohol / volume
pH: 3.7
Total Acidity: 5.5 g/L
Appellation: Luján de Cuyo, Mendoza, Argentina
Grapes: From Vista Flores (1300 m.a.s.l. – calcareous and stony soils) and Perdriel – Luján de Cuyo (950 m.a.s.l. – loam soils).
Vineyards: More than 15 years old with yields of less than 8 tons per hectare
Selection: Double manual selection of clusters and berries
Maceration: For 2 days at 46.4°F
Alcoholic Fermentation: With indigenous yeasts for 12 days in stainless steel tanks at temperatures between 71.6 and 75.2°F
Malolactic Fermentation: In stainless steel tanks
Aging: In French oak barrels for 12 months
Critical Acclaims: 90 pts James Suckling 2019; 91 pts James Suckling 2017; Silver Medal 90 pts Decanter 2017; 91 pts Decanter 2014: 91 pts Robert Parker 2011
About the Winery:
Nestled in Luján de Cuyo—one of Mendoza’s premier regions for producing premium wines—Bodega Renacer was purposefully designed to craft high-end wines. Founded by Patricio Reich, a wine industry veteran since the late 1980s, his journey began as a partner and managing director at Viña San Pedro in Chile. Over time, his passion for winemaking deepened, inspiring him and his family to launch a new venture focused on creating exceptional wines. Established in 2003 at the base of the Andes Mountains, the winery features Tuscan-inspired architecture, pergolas, and Italian-style gardens—a tribute to its family heritage and a warm invitation to visitors. Bodega Renacer is driven by their key principles: a relentless pursuit of quality, a commitment to innovation, a strong family spirit, sustainability, and a dedication to specializing in Malbecs and Cabernets. Learn more here.
Try this wine with the following recipe…
Authentic Cacio e Pepe (classic Roman dish)
INGREDIENTS:
- 1 lb. of dried spaghetti
- 8 ounces of finely shredded Pecorino Romano cheese
- 1 teaspoon of black pepper roughly ground
- salt to taste
DIRECTIONS:
- Set timer, bring a large pot of salted water to boil and add the Spaghetti.
- Add pepper to a large sauté pan and slowly heat until you can smell the pepper.
- To prevent burning, add a ladle (or two) of the pasta water and let it lightly boil. Make sure the pan doesn’t go dry and burn the pepper.
- Add the cheese and a couple of ladles of boiling water to a bowl and mix it until it is creamy like a paste.
- When the Spaghetti is cooked, add it to the sauté pan with the water and pepper. Quickly stir the pasta and try to develop a sauce from the pepper and starchy pasta water.
- After two minutes of stirring, take off the heat and continue to stir while letting the pasta and pan cool a little, for about a minute.
- Add the cheese mixture while the pasta is off the heat. Stir vigorously and mix the cheese throughout the pasta.
- Put the pasta and cheese mixture back on a low flame and continue to stir it. If the sauce gets too dry, and one more ladle of pasta water to loosen up the mixture.
- Once everything is well mixed and creamy, serve immediately. When it is in the serving bowl, top with a little bit of fresh ground pepper and some more cheese.
Information & Photos © Bodega Renacer – All Rights Reserved.
© Recipe courtesy of Saturdays in Rome.
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January Cheese Club: Iowa
Agour
Petit Agour Pur Brebis
Semi-hard Sheep’s Milk Cheese
France
Made from pasteurized sheep’s milk from the Basque Pyreness region, it boasts a sweet, subtle flavor and a creamy yet sturdy texture. Its bright orange rind, dusted with the region’s speciality, Espellettes pimento, giving it a distinctive rusty red appearance, can be brushed clean before slicing. The method used making this cheese is claimed to be the oldest surviving tradition in the world, dating back 4000 year. Petit Agour offers a distinctly sheep-y character, with floral, nutty, and lanolin notes typical of rustic sheep’s milk cheeses—without veering into overly sharp or barnyard flavors.
Pair it with cherry spread for a classic combination, or try shaving it over roasted vegetables or a salad of bitter greens. It’s equally delightful on its own, sliced wafer-thin.
Aged: 3 months
Region: Basque, France
WINE & CRAFT BEER PAIRINGS:
For wine, pair with a Merlot or Pinot Grigio. For beer, reach for an amber or brown ale, the malty sweetness and caramel notes of an ale harmonize beautifully with the cheese’s subtle, nutty flavors.
WINESTYLES: Mellow or Crisp wines
BEERSTYLES: Dark beers
Information © Zuercher & Co. – All Rights Reserved.
Gabriel Coulet
Roquefort La Petite Cave
Sheep’s Milk Cheese
France
Gabriel Coulet is a family business and a well regarded cellar which proudly preserves an age old tradition. In 1872, Guilhaume Coulet built a wine cellar that later became a cheese aging cave. Roquefort is the undisputed king of French blue cheeses, and they don’t come much better than Gabriel Coulet. Their Roquefort has a wonderful creamy paste with a buttery texture, a peppery bite from the veining, and a nice salt finish.
Aged: 4+ months
Region: Auvergne, Midi Pyrenees
Protection: AOC
Fat: 52%
WINE & CRAFT BEER PAIRINGS:
For wine, try this cheese with a Port. A ruby or tawny Port offers a bold, sweet profile with notes of dried fruit and nuts that counterbalances the salty, tangy richness of Roquefort. For beer, try with an Imperial Stout; the roasted malt flavors, dark chocolate, and coffee notes of an Imperial Stout will also pair beautifully with Roquefort’s salty and tangy intensity.
WINESTYLES: Nectar wines
BEERSTYLES: Malty & Sweet
Information © Zuercher & Co. – All Rights Reserved.
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January Sweet Club: Iowa
Sokol Blosser
Evolution Riesling
Columbia Valley, Oregon
NECTAR WINE STYLE
Take in a nose-full of bright tropical fruit, citrus, and a hint of floral. This wine is bursting with mouth watering notes of lychee, lime, pineapple and peach.
Analysis: 12.5% alcohol / volume
Varietal: 100% Reisling
Appellation: Columbia Valley, Oregon
Winemaking: Stainless Steel Tanks
Serving Suggestion: Pair with pad see ew with prawns, chicken tikka masala, lobster with lots of butter, jambalaya and even kettle corn
Critical Acclaim:
- 89 Points & BEST BUY – Wine Enthusiast, 2021
- 95 Points & Best in Class – Savor NW
WineStyles’ Wine and Cheese Pairing: Pair with a stinky blue cheese to complement the fruity notes of this wine. Learn more about our wine and cheese pairings here.
Wine: With the touch of Sokol Blosser’s winemaking team and their adoration for food-loving wine, this Evolution Riesling is so zingy and bright that it will wake up your taste buds and brighten your day. They crafted a wine that will stand up to spicy curries and stinky cheeses. It’s not your grandma’s Riesling. It’s the wine for the daring wine lover. For the wine lover who likes to buck the norm and ignore the stereotypes. Like a stealthy wolf in sheep’s clothing, this Riesling is slightly sweet on the outside yet packs a punch. It has a core of acidity that grabs your attention and makes it food’s best friend.
About the Winery:
For over 50 years, the Sokol Blosser family has been putting passion into bottles at their winery in Oregon. Family owned since 1971, their story began when Susan Sokol and Bill Blosser first planted vines in the now-famous Dundee Hills of Oregon’s Willamette Valley. As second-generation winegrowers, Alex and Alison Sokol Blosser are passionately committed to their family’s legacy of creating world-class wines. In 1998, they poured their love for wine into Evolution – exceptionally food-friendly wines for exceptional people. Its fan base gives meaning to the word “loyal” and is spread all over North America, Europe and Asia. At the time, there were very few white blends on the market, and Evolution tapped into the niche that would become an important segment of the wine business. As word spread and Evolution made the rounds, it enjoyed extraordinary popularity. Learn more about the winery here.
Photo and Information courtesy of © Evolution by Sokol Blosser – All Rights Reserved
O’Reilly’s Country Cream
Salted Caramel Irish Cream
Ireland
NECTAR WINE STYLE
This wine-based salted caramel Irish Cream is made with real Irish dairy cream from Abbeyleix, the heartland of Ireland. Enjoy rich caramel and creamy toffee notes rounded off with a hint of sea salt.
Analysis: 13.9% alcohol / volume
WineStyles’ Wine and Cheese Pairing: Pair with a young or aged Gouda cheese. A young Gouda will bring out a mild sweetness, while aged Gouda offers nutty, caramelized flavors that mirror the Irish cream. Learn more about our wine and cheese pairings here.
Photo and Information courtesy of © Prestige Beverage Group and Point Wine & Spirits – All Rights Reserved
January Premium Wine Club
Penfolds
Bin 389
Cabernet Shiraz
Southbank, Australia
BOLD WINE STYLE
The color is glossy, dark red and purple. The nose is an “old school” Penfolds nose—a classic and comforting homage to their storied past. It opens with the rich, deep tones of mahagany and the refined scent of a cigar box. Sweet oak spices are neatly interlaced with a dusty character. This foundation is lifted by summer berries, offering a balance between richness and vitality. Baking spice is present alongside tart red currant and cranberry, while the aroma of fresh pastries rounds out the nose. The palate is immediately enveloped by cocoa powder-like tannins—smooth yet profound in their impact. The wine boasts volumes of Cabernet character, showcasing cool fruits that are well lifted and vibrant. A barrel ferment nuance adds depth without overshadowing the fruit’s purity. Sourdough notes bring a rustic edge which complement the lush profiles of plum fruits, blackberry, mulberry, wild cherries and more distinctly tart morello cherries.
Varietal: 51% Cabernet Sauvignon, 49% Shiraz
Vineyard Region: McLaren Vale, Coonawarra, Barossa Valley, Padthaway, Wrattonbully
Analysis: 14.5% alcohol / volume
pH: 3.62
Total Acidity: 6.7 g/L
Maturation: 12 months in American oak hogsheads (36% new)
Peak Drinking: 2025-2050
Awards:
- 96 Points – Andrew Caillard MW
- 96 Points – Tyson Stelzer
- 96 Points – Huon Hooke
- 96 Points – James Halliday
- 96 Points – Ken Gargett
- 94 Points, #12 on Wine Spectator’s Top 100 List
Winemaker’s Notes:
Bin 389 was often referred to as ‘Baby Grange’, in part because components of the wine are matured in the same barrels that held the previous vintage of Grange. First made in 1960 by the legendary Max Schubert, this was the wine that helped forge Penfolds reputation with red wine drinkers by combining the structure of Cabernet Sauvignon with the richness of Shiraz. Exemplifying the judicious balance of fruit and oak, Bin 389 highlights the generous mid-palate Penfolds is known for.
Vintage Conditions:
In McLaren Vale, temperatures rarely soared above 35°C — significantly lower than in the previous vintage. This coolness contributed to a delayed but unhurried harvest, allowing Shiraz and Cabernet Sauvignon fruit to be picked at an ideal time for quality. Coonawarra experienced its own cold spells with nine days dipping below 2°C during spring. The lowest point was recorded early in September at -0.3°C. Frost fans played a critical role in protecting the vines from damage. Warmer weather returning late November to December provided perfect conditions for flowering and fruit-set, leading to uniform veraison with robust grape flavors, tannins, and color. The Barossa Valley told a story of resilience under cool conditions with spring storms bringing winds and heavy rains including hail; nevertheless, yields exceeded early predictions. A dry but cool December extended the fruit-set period; however, this did not hinder sugar accumulation or phenolic maturity thanks to healthy canopies that retained acid well into the growing season. Padthaway faced a challenging frost event in mid-October, followed by mild weather free from significant heat spikes or harvest delays due to rain — conditions conducive for quality grape development. Wrattonbully faced its own trials with rainfall from October to April measuring 49% above long-term averages. While excess moisture slowed ripening and pushed back harvest dates slightly, fruit quality was not impacted, and ‘A grade’ blocks produced a high-quality harvest.
About the Winery:
Penfolds is one of Australia’s most iconic wineries, founded in 1844 by Dr. Christopher and Mary Penfold. With a history spanning over 175 years, the winery has built a legacy of crafting world-renowned wines. Penfolds blends tradition with innovation, focusing on quality, multi-regional sourcing, and a diverse portfolio that spans a wide range of varietals. The winery’s commitment to excellence has made it a symbol of premium Australian wine on the global stage. Learn more here.
Information & Photos © Penfolds – All Rights Reserved.
Etude
Carneros Pinot Noir
Carneros, California
MELLOW WINE STYLE
The Etude Carneros Pinot Noir is a true reflection of the winery’s estate vineyard, Grace Benoist Ranch. A blend of the best grapes from individual vineyard parcels on the Ranch, this wine tells the story of a particular vintage from a very unique place.
Vibrant and lively, this ethereal ruby red Pinot Noir is full of lifted red berry aromas alongside flavors of strawberry compote, Bing cherry, pink peppercorn, and delicate hibiscus flower with nuances of earth and spice. The mouthfeel is savory and rich with fine-grained tannins and finishes long and fresh with hints of cinnamon and clove, a signature characteristic often found in Grace Benoist Ranch Pinot Noirs. Silky and supple with a lean line of acidity, making it ideal for enjoying now, or cellar away, for further development of the complex layers of flavor.
Analysis: 14.2% alcohol / volume
Varietal: Pinot Noir
Region & Appellation: Carneros
Critical Acclaim:
- 92 Points – James Molesworth, August 2021
- 94 Points – James Suckling, August 2021
The Vineyard:
The Etude Carneros Pinot Noir originates from their estate vineyards located in the far northwest corner of the Carneros appellation, near the southwest corner of Sonoma. Unlike the majority of Carneros, which features soils composed of clay from uplifted bay bottoms, the soils at Grace Benoist Ranch are diverse and influenced by volcanic origins. These well-drained, rocky upland soils, combined with the vineyard’s extreme western location near the Pacific Ocean and San Pablo Bay, create an ideal environment for cultivating Burgundian varieties.
The vineyard parcels at Grace Benoist Ranch are carefully aligned with the diverse soil types and varying contours of the ranch’s topography. Each vineyard averages just eight acres, with dense spacing to promote low per-vine yields of intensely concentrated fruit. The ranch is farmed to Etude’s rigorous standards using environmentally responsible viticultural practices. It is sustainably managed and certified by both the California Sustainable Winegrowing Alliance and Fish Friendly Farming. Grace Benoist Ranch encompasses four smaller vineyards—Laniger, Deer Camp, Temblor, and Heirloom—which feature five principal soil types and 20 distinct Pinot Noir clones.
Production:
The 2019 harvest started one to two weeks later than previous years, mostly due to February rains, but because the vines were in their winter dormancy, it did not affect the 2019 crop. Spring continued to be wet with some rain during flowering, followed by cool temperatures that allowed the grapes to mature gradually. Most grapes ripened at lower sugars, thanks to the extended, cool growing season, and winemakers were pleased with the full flavors, fresh acidity and superb balance of the 2019 fruit. Wildfires in October did not impact this year’s harvest as the vast majority of the grapes were already brought in, resulting in a crop size pretty much on par with previous years.
Winemaking:
For more than a decade Jon has fashioned Etude wines with a simple creed: Inspired winegrowing diminishes the need for a winemaker to intervene in the cellar. Whether sourcing from the estate Grace Benoist Ranch in Sonoma’s Los Carneros, or vineyards like Fiddlestix and North Canyon in famed growing regions of California’s Central Coast, his focus is on coaxing the very best from the vineyard. It shows in every glass of Etude.
About the Winery:
Etude is located in the Carneros region, which is the only American Viticultural Area (AVA) located at the crossroads of two major regions: Napa and Sonoma. Los Carneros, named in tribute to the livestock that roamed its hills from the late 1800s to the mid-20th century, was officially designated as an AVA in 1983. The year before, Etude was founded by winemaker Tony Sotor, whose leadership, along with the efforts of the Etude winemaking team, played a pivotal role in defining not only the boundaries of this new AVA but also the distinctive characteristics and quality of its grapes. These qualities continue to set Los Carneros apart from other AVAs in both Napa and Sonoma. As a cooler climate wine region, Los Carneros benefits from fog and maritime breezes flowing in from the Pacific through the San Pablo Bay and Petaluma Gap. This natural cooling slows vine growth and photosynthesis, allowing for a prolonged hang time that results in concentrated flavors, optimal sugar and phenolic ripeness, and balanced acidity in the grapes. To learn more about the winery, click here.
Information & Photos © Etude Winery – All Rights Reserved.
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January Collector’s Wine Club: Iowa
Harlan Estate
The Mascot
2019 Cabernet Sauvignon
Napa Valley, California
The wine is beautifully supple with a broadly fanned aromatic spectrum and an effortless depth of fruit. From a center point on the palate, the 2019 vintage undulates outward in all directions. Gentle, velvety swells pause and fold in on themselves, their liquid whorls of refined tannin and gratifying acidity gliding across the surface of smooth curves before retreating gradually to reveal, on the finish, the burnished dimensions beneath.
The Mascot is a Napa Valley Cabernet Sauvignon made from distinct hillside vineyards: specifically, the younger vines of Harlan Estate, BOND, and Promontory.
Analysis: 14.5% alcohol / volume
Varietal: Cabernet Sauvignon – depending on the vintage, The Mascot is composed of 85-95% Cabernet Sauvignon, along with small quantities of Cabernet Franc, Merlot, and Petit Verdot
Appellation: Napa Valley, California
Vineyards: Harlan Estate, BOND, Promontory
Production: 8,000 cases
About The Mascot:
Founded by Will Harlan, The Mascot began as a small, informal project shared among the family, the winemaking team and a handful of close friends. Drawing fruity from recently replanted blocks within the vineyards, The Mascot reveals its distinguished pedigree while offering insight into the evolution of its parent properties: a youthful promise of their future. With the 2008 vintage the family had enough wine – 500 cases – to introduce the endeavor to the outside world; releasing the first bottles in 2013. An athletic balance of energy and density, The Mascot is expressive and approachable early in its life with potential to evolve long into the future. Learn more here.
Vintage Notes:
Winter leading into the 2019 growing season delivered impressive rainfall (nearly 30 inches in the first four months) that lasted into May. The cool, wet spring delayed budbreak; yet this respite in a sequence of mostly arid years imbued the young vines with renewed energy. This potential for vigor required thor- ough and thoughtful pruning, early in the season, to ensure that energy would be most nobly directed: to maturing the fruit. Early autumn was met with even and steady warmth, and picking commenced in mid-September and stretched across five and a half weeks. This “leisurely” approach allowed for collection of the fruit in precise, well-delineated passes, and the wine extracted from these berries confirmed their decision to, in places, wait a little longer.
Winemaker:
Each of the three “parent” properties contributes components to The Mascot, and the winemaking teams – led by Cory Empting, Director of Winegrowing for the family domain – work collaboratively to weave together the final blend.
Terroir:
The Mascot is crafted from the younger vines of the three parent properties. Within the Napa Valley, hillside vineyards make up a miniscule percentage of planted acreage. The Harlan family has spent the past 40 years identifying the very finest and rarest of these sites.
Farming:
The vines contributing to The Mascot range from 5 to 12 years old. The parent properties are replanted about twice per century, with a continual supply of young vines. Replanting began over a decade ago at BOND, Harlan Estate and Promontory. The process involves replanting with cover crops to support the soil ecosystem without tilling, maintaining continuity between vine generations. By waiting three years for rootstocks to establish before grafting, the vines develop a strong root system, which results in fruit with better tannin and acidity balance. This focus on root development also allows for early dry farming, enhancing the wine’s purity and distinction. The vineyard teams manage the land through a “Vine Masters” program, where apprentices oversee specific vineyard blocks after a five to ten year training. This individualized care ensures each vine reaches its full potential in quality and longevity.
Winemaking:
The winemaking teams vinify the grapes from each property in accordance with the character of their land. For aging the wines, Harlan Estate and BOND use new and neutral French oak barrels, while Promontory employs larger casks made of Austrian oak. They evaluate the young-vine lots at the blending table between 6 and 14 months after fermentation, selecting the finest for inclusion in The Mascot. In total, The Mascot is aged in barrel for nearly three years prior to bottling and another 18 months in bottle prior to release.
Photos and information © The Harlan Estate & The Mascot – All Rights Reserved.
Provenance Vineyards
Cabernet Sauvignon 2017
Napa Valley, California
Deep ruby in color, this Cabernet Sauvignon expresses complex aromas of ripe blackberries, red cherries, espresso and violets. The fresh acidity on the palate lends a lively touch to the overall smooth mouthfeel and fine tannins. Notes of black fruits, fennel, dark chocolate and raspberries mix on the palate to create a mouthwatering wine with a long-lasting finish.
Analysis: 15.2% alcohol / volume
Varietal: 92% Cabernet Sauvignon, 5% Petite Sirah, 3% Malbec
RS: 1.2 g/L
pH: 3.74
TA: 5.9 g/L
Appellation: Napa Valley (22% Rutherfod, 18% Calistoga, 24% Single Vineyard Mountain Fruit (20% Diamond Mountain, 2% Other Mountain Fruit, 2% Oakville), 36% other Napa Valley
Aged: 18 months in winemaker-selected French oak barrels (35% new)
Fermentation: Night harvest, berry sorting, followed by a 3-day cold soak at 50ºF in stainless steel fermenters. 15 days in tank with an average fermentation temperature of 85-88ºF. Free run and light press to small barrels for Malolactic Fermentation.
Yeast: A33, three pump-overs per day, 8 hours apart.
Vintage:
The growing season in Napa Valley saw record-breaking weather events, with 80% of the total rainfall arriving before the new year. This filled vineyard ponds for the first time in two years but was followed by the driest three months on record, leading to an early bud break. The summer was generally average but slightly warmer. Harvest started 5 to 7 days earlier than the previous year and was 15% lighter but of exceptional quality. Overall, the harvest was the most condensed in recent memory.
Natural Winemaking:
Head of Winemaking Noel Basso has more than 20 years of experience with California vineyards and grapes. He is returning the brand to the purist philosophy of Founding Winemaker Tom Rinaldi, focusing on working in the vineyards and taking an unwavering grape-quality approach to each varietal. Minimal winemaker intervention allows the character and personality of the grapes to steal the show.
About the Winery:
Provenance Vineyards began in 1999 producing Rutherford Cabernets. Its founders had the vision to produce fine wines by discovering Napa Valley vineyards of unique “provenance” or origin. Over two decades, the brand was bought and sold twice and passed through the hands of two large corporations. Allen and Tiana Lombardi acquired Provenance Vineyards in November 2021 to infuse this iconic Napa Valley brand with the energy it deserves. They were attracted to its rich history, classic style and strong growth potential. They connected with the brand’s polish without pretense. The family will hold true to Provenance’s purpose to produce timeless Napa Valley wine. Learn more here.
Photos and information © Provenance Vineyards – All Rights Reserved.
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Calyptra Mosaiko Pinot Noir
JANUARY WINE CLUB:
Calyptra Vineyards & Winery
Mosaiko Pinot Noir
Alto Cachapoal, Chile
MELLOW WINE STYLE
Ruby color with violet reflections. The nose with aromas of fresh cherries and plums, forest fruits, a touch of black currant, herbs and a mineral finish. The palate is fresh, with round, soft tannins and good acidity. Juicy and fruity with varietal expression. An elegant, fresh Pinot Noir with mineral character.
Varietal: 100% Pinot Noir
Analysis: 13.5% alcohol / volume
Appellation: Cachapoal Valley, Chile
Vineyards: Estate grown and bottled
Winemaker: Emiliano Dominguez Battochia
WINEMAKING:
Made with estate grown grapes in a ravine in the Andean foothills of the Cachapoal valley. The grapes are hand-harvested into 12-kg boxes. Mosaiko Pinot Noir is aged in stainless steel tanks for six months. Then it is bottled and it will spend at least six more months before it is released to market.
ABOUT CALYPTRA VINEYARDS & WINERY:
In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.
Try this wine with the following recipe…
Balsamic Black Pepper Cherry Glazed Salmon
INGREDIENTS:
- 1 cup deep red cherries, pitted and sliced into quarters
- ⅓ cup brown sugar
- ¼ cup balsamic vinegar
- ½ teaspoon coarse salt
- ½ teaspoon coarse ground black pepper
- 1 tablespoon red wine vinegar
- ¼ cup dry white wine
- 6 salmon fillets (about 4 ounces each)
DIRECTIONS:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a non-stick mat.
- Place the cherries, brown sugar, balsamic vinegar, salt, pepper, vinegar, and wine in a saucepan and bring to a boil over medium/high heat, stirring to combine ingredients and dissolve sugar.
- Reduce the heat to a simmer and cook for 5-7 minutes, or until sauce has reduced and is thick enough to coat the back of a spoon. Remove from heat.
- Lay the salmon fillets out on the prepared baking sheet, spacing them about 2″ from each other.
- Portion out about 2 tablespoons of the glaze into a separate cup (to avoid cross contamination or glaze touching raw fish and cooked fish) and brush the glaze on to the salmon fillets, coating each one thoroughly.
- Bake on the top rack of the preheated oven for 8-12 minutes, or until the fish flakes easily with a fork. Take care to not overcook. Remove from the oven. Move fish to a serving platter and spoon the remaining glaze generously over the fish.
Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.
© Recipe courtesy of The Kitchen McCabe.
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