National Zinfandel Day with an Aussie Zin from Lowe

Lowe Wines in Mudgee Australia Zinfandel

Hmm…is that allowed? National Zinfandel Day is celebrated in the US and is supported by ZAP (Zinfandel Advocates and Producers). While the majority of Zinfandel is grown in California, where it arrived around 1850, it can be found around the world. You’ll hear about Primitivo in Italy. Is it the same as Zinfandel? Well, they both are clones of Tribidrag from Croatia that migrated and evolved in their new locations.

Zinfandel from Australia

Lowe Wines – David Lowe

Our Zin for Zinfandel day is from Lowe Wines in Mudgee Australia. We spent an afternoon with David Lowe at the winery when we visited Australia. He is fascinating to speak with about many things, but we tried to keep our conversation to wine.

In Australia, Zinfandel is not one of their top grapes, but you will find it doing well in the Barossa Valley, Riverina, McClaren Vale & Mudgee. So how did David Lowe get into wine and then into Zinfandel? After deciding to be a winemaker at 15, David at one point went to work for a wine company and was exposed to wines from around the world. He even met Robert Mondavi. With his boss he tasted, the 20 top rated wines in the world at that time, 9 of which were biodynamic or organic. That had him hooked. In the 2000’s the biodynamic conference in Australia really gave him the information he needed to take his property that direction. 20 years later, they are still constantly improving on their biodynamic/organic property.

David Lowe of Lowe Winery in Mudgee Australia
David Lowe of Lowe Winery in Mudgee Australia

David fell for the wines of Sonoma and Dry Creek. The best Zins in California come from Lodi, Paso Robles, Amador County or Sonoma. He met Fred Peterson of Peterson Winery, who became a mentor for him.

David’s Mentor – Fred Peterson

Fred Peterson began as a viticulturalist developing vineyards in Sonoma County’s Dry Creek in 1983. In ’87 he launched his winery. His philosophy is Zero Manipulation. He is an iconoclast and farms with low tech and high attention. His style leans toward old world style and he is well respected in California.

Fred came to Lowe and suggested that they plant Zinfandel. Like California, they found quartz soil here, which is common to gold mining areas. This quartz soil holds minerals and is well drained, good for grapes. When Fred suggested planting Zin, he told them to “treat it badly”.

Head pruned/bush trained vines

Lowe Wines in Mudgee Zinfandel Vines bush trained
Lowe Wines in Mudgee Zinfandel Vines bush trained

Zin can often have huge bunches that can get to over 3 pounds. They can be massive and have great difficulty with humidity causing mold and disease late in the season. To keep the bunches smaller, they head pruned. This keeps the vines low to the ground in kind of a bonsai style. The bunches and berries stay smaller, with tougher skins and a greater skin to juice ratio. This also allows for better airflow in the vine, keeping the humidity issues down.

Planting density and spacing for tractors

Bush trained vines at Lowe Wine in Mudgee Australia
Bush trained vines widely spaced at Lowe Wine in Mudgee Australia

In planting density they went 10 by 10 feet (or 3 x 3 meters). Some of this has to do with tractors. Newer regions, plant vineyards to fit the tractors. In the old world, the vineyards came first, so you will see tractors built to fit the vineyards. Here the 10 x 10 spacing with the bush vines allows them to mix up their tractor drives. It’s not just one row that you are constantly driving back and forth between the trellis’. Here they can mix it up, driving 8 different paths between the vines (think like cutting a pie!)

Zinfandel in the Lowe Vineyard

Zinfandel Vines with leaves just coming out at Lowe Wines Tinja vineyard in Mudgee Australia
Zinfandel Vines with leaves just coming out at Lowe Wines Tinja vineyard in Mudgee Australia

The vineyards for the Zin sit near the cellar door at 500 meters (1640 feet). We walked the block that is in front of the winery. It was early spring and we were just a little past bud break, with the knarled vines, just tipped with green.

This region, sitting on the western side of the Great Dividing Range, starts it’s season a little later than the more coastal areas. While in Shoalhaven, Southern Highlands and driving through the Hunter Valley, we saw lots more green on the vines. Here the higher altitude and the location inland, keep the bud-break a little later.

Local artist Rachael Flynn was commissioned to illustrate the tour via a map which is available at the cellar door.
Local artist Rachael Flynn was commissioned to illustrate the tour via a map which is available at the cellar door.

They have a map for a wine walk that takes you around the biodiverse property, through the fruit orchard, past the compost and bird habitat through the vineyard blocks and nut orchard. We strolled taking in the space. Cloud covered but still dry, the skies were overcast while the brown dirt in the fields belied the fact that it was spring. Just in front of the winery there were planter boxes filled with vegetables and greens. The patio had a trellis’ roof covered in vines. There were tables and games in a stand of stone pines down the drive for picnicers.

The Zin House

Lowe Wines in Mudgee Zinfandel
Lowe Wines in Mudgee Zinfandel

We did not have time to visit the Zin House, the farmhouse restaurant on property run by David’s wife Kim Currie. This is local food, centered around their biodynamic garden, served with Lowe wines as well as other local wines. Alexander, Kim and David’s son, oversees the cellar and wine selection for the restaurant. We met him the following day as he stopped in while we were speaking with Sam at Vinifera Wines. This is a small community and the comradery between businesses is wonderful to see.

Lowe Wine Zinfandel Style

Lowe 2016 Zinfandel Mudgee Australia
Lowe 2016 Zinfandel Mudgee Australia

The style of Zin they make a Lowe is more elegant. It is not the big jammy Zins (you remember Tobin James). These are lighter and more elegant. They are hand-harvested from 5 head trained blocks around winery from biodynamic fruit. They ferment in was lined concrete fermenters. The label says they are “naturally brewed with indigenous yeast from the vineyard”. These age in 4500 L American oak casks for 2 years and are unfiltered and unfined. This wine does sit at 15.2% abv.

2016 Lowe Zinfandel

I remember David speaking of loving the smell of Christmas Cake in Zinfandel. At the time, my translation of that was “fruit cake”. I remember my mother making fruit cake when I was a child. All those bright died colored squares of some kind of fruit. The blue pieces scared me a little. But Christmas Cake….well that conjures pictures of the party at Fezziwig’s! There’s a little more depth just thinking of that cake. It’s not one that I have actually tasted, but I know the smell now, from dipping my nose in that glass. (Confession…we are early decorators for the holidays and I smelled and sipped this wine in a tree lit room…for research, of course).

The nose on this wine is big. It is dried fruits, like raisins and currants all plumped up in brandy and spices. Yep, Christmas Cake. The nose is almost syrupy.

Lowe 2016 Organic Zinfandel from Mudgee Australia by the tree
Lowe 2016 Organic Zinfandel

After a whiff, I looked at the glass on the table, backlit by the tree and could see the ruby color with the light shining through. I think after that nose, I was surprised that the light came through. Then I swished it in my mouth. Here came the elegance. The mouth feel was vibrant and medium weight and those red tones certainly indicated a level of acidity. The tannins were lightly chewy and smoothed out gradually. When I stuck my nose back in I found a bit of mint behind all those plump raisins and some cooked berries with baking spices.

Michael had made some homemade chili early that day, and we curled up on the couch with this wine, the chili, the tree and a little late night TV. I closed my eyes briefly and did a little virtual revisit to Mudgee. Here’s a bit for you.

A virtual stroll at Lowe Wines

We visited Mudgee while we were in Australia for the Wine Media Conference in October on #OurAussieWineAdventure. For more information on the region you can visit the following sites

Visiting Lowe Wines

If you make your way to Mudgee and want to find Lowe Wines head out to Tinja Lane just outside Mudgee,

327 Tinja Lane, Mudgee NSW 2850

where they are open daily from 10-4:30 for tastings that their cellar door. They also have tasting platters available from 11-3.

Happy Zinfandel Day!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

Crushed Grapes & Open Minds – The Event

Crushed Grapes & Open Minds

an interactive experience

Last August we held an event entitled “Crushed Grapes and Open Minds”. My friend RuBen with Act2Art by RuBen is an accomplished artist and created some works specifically for this event. The idea connected scent memory and art, both in the creation of the pieces and peoples reactions to them.

We chose 5 wines, a Champagne (A.J. de Margerie a Bouzy Grand Cru), a Sauvignon Blanc (Starborough Sauvignon Blanc from Marlborough New Zealand) a Syrah (Carhartt 2013 Estate Syrah Santa Barbara), 2 Zinfandels (Tobin James 2010 Fat Boy & French Camp Zin) and a Dessert wine (Chateau Megyer Tokaji Aszu 2010)

There was a station for each wine, with a pairing, aroma jars, the wine and of course the associated work of art. Cards to explain the pairings were located at each station.

Individuals bring their personal experiences and memories as they interpret a work of art. Scent memories are similar, an aroma can trigger a very personal memory. Mixing the two and stirring in a little wine and good food can make for a powerful experience.

We asked guests to smell the aroma jars, taste the wine, and look at the art, then jot down a word, a phrase or a memory that came to them.

A.J. de Margerie a Bouzy Grand Cru

 

We chose this Champagne for the bread on the nose. When we were sampling Champagnes, Cremants and Sparkling wines, we dipped our nose in this glass and got hamburger buns. Yep, hamburger buns. That yeasty smell of bread came across in a very approachable way that we thought would make this wine less intimidating for those new to finding aromas in wine, so it made a great start. This Champagne is mostly Pinot Noir so you also get berries on the nose and so there were scent jars of hamburger buns and berries for people to smell. For a food pairing we matched it with Salty potato chips. The salt and fat are a perfect pairing, the salt making you crave another sip of the champagne and the champagne’s bubbles and acid clean the fat off of your palate after each bite, making every bit as delicious as the first.

 

The Art – Champagne

Champagne Painting by Act2Art

Champagne

Some of the responses to this piece:  “A perfect first date” “Crisp pears – a cool spring afternoon” “Happy – like a picnic at an apple orchard” “Fields of dandelions – fresh grass” “A beautiful sun shower in late April or Early May”

 

 

Starborough Sauvignon Blanc from Marlborough New Zealand

Crushed Grapes & Open Minds w/ Crushed Grape Chronicles.com

Starborough Sauvignon Blanc w/ Crushed Grape Chronicles.com

We had a bunch of Sav Blancs to choose from, but the nose on this one was just captivating! This wine, is not fancy, you can find it in your local grocery store. We had jars of lime, grapefruit, cut grass, stone fruit, and lemongrass and everyone found something different in the wine. We paired this with Guacamole and chips. The avocado is fatty which is nice with the acid in the wine and goes well with the lime and fresh greenness of the wine.

 

The Art – Sauvignon Blanc

Sauvignon Blanc Painting by Act2Art Ruben Permel

Sauvignon Blanc Painting by Act2Art Ruben Permel

“Blowing out candles on your birthday cake” “Very content and peaceful – smells like our smoothie day” “Blood splatter on the grass from when I split my lip” (I love this childhood memory)

 

Carhartt 2013 Estate Syrah Santa Barbara

We love the wines from this Winery and Syrah from Santa Barbara is almost always wonderful. These are the same “Carhartts” that make the work clothes. They owned a cattle farm in Santa Barbara that Mike Carhartt turned into a vineyard. His wife Brooke and their son Chase now make the wines and they have my favorite tasting room on the planet in Los Olivos.

Carhartt Syrah at Crushed Grapes & Open Minds

Carhartt Syrah

This wine has quite a bit going on with aromas of Black berries, dirt, allspice, tobacco, vanilla bean and beef jerky and we had scent jars with all of these. As to a pairing? Well there is a pig on the label, so bacon was the perfect pairing.

 

The Art – Syrah

Carhartt Syrah Painting by Act2Art.com Ruben Permel

Carhartt Syrah Painting by Act2Art.com Ruben Permel

“The calm after a winter storm – perfect tranquility” Dark – cosmos – blanketing” “Thirsty – the kind of thirst when flying” “A very tempestuous sunset”

 

Tobin James 2010 Fat Boy and French Camp Zinfandels

Tobin James Zin at Crushed Grape Open Minds Event

Tobin James Zin at Crushed Grape Open Minds Event

We were members of Tobin James for a while and pulled these two older Zinfandels from the cellar to try. Tobin James is in Paso Robles California and their wines tend to be pretty big. The aromas on these were earth, pepper, fruit jam, leather and chocolate. We paired them with chocolate fountain mini cup cakes from Retro Bakery.

 

The Art – Zin

Zinfandel Painting by Act2Art.com Ruben Permel

Zinfandel Painting by Act2Art.com Ruben Permel

“Making a picnic lunch for the family” “Costy – like a warm blanket wrapped around me during the winter” “tobacco warmth – a little earthy – comfortable”

 

Chateau Megyer Tokaji Aszu 2010

Chateau Megyer Tokaji at Crushed Grape Open Minds Event

Chateau Megyer Tokaji at Crushed Grape Open Minds Event

Tokaj is an area in Hungary and this wine is made from a grape called “furmint”. This is a wine made through “noble rot” or “botrytis cinerea” a fungus that shrivels the grapes like raisins. The raisins are then made into a paste which is added to a dry base wine. This is a sweet wine with citrus, apricot and honey on the nose. We paired it with Brie and Comte cheese.

 

The Art – Tokaji

Chateau Megyer Tokaji Painting by Act2ARt.com Ruben Permel

Chateau Megyer Tokaji Painting by Act2ARt.com Ruben Permel

“Oceanside Cliffs on a summer evening” “My first visit to Montreal – wonder and excitement – Christmas eve” “Tending to my fathers garden”

 

In addition to the wine stations, there was more to eat with a table filled with delicious things with notes to suggest pairings to try with the wine as well as more of RuBen’s beautiful art around the space.

Perfect pairings with wine at Crushed Grapes Open Minds Event

Perfect pairings with wine at Crushed Grapes Open Minds Event

This was an evening of exploration, discovery and animated conversations.

Check back here at Crushed Grape Chronicles for more on wine and the people behind the wines!   You can also find us on Facebook, Twitter and Instagram

And you can find RuBen and his gorgeous art at Act2Art or on Facebook

To have an evening like this created for you, contact 42Aspens Productions at…. 702.463.4242

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Red wine..not too dry

I often have friends come and ask me for wine recommendations.  Mind you, I love wine, but I am not a Somm.  My thoughts and recommendations come from the wines that I have tasted and most of those come from places I have traveled.  And for me, the story behind the wine is part of what makes it taste special to me.  But when you just need to go out and pick up a bottle and you don’t have the luxury of being anywhere near a vineyard as you are landlocked in Las Vegas…well, you have to look at this in a different light.

Most often people tell me that they like red wine, and quite often I also here that they don’t want it too dry.  For me of course dry is the opposite of sweet in a wine, but I think they often mean more than just that.  Often they are talking about astringency and tannins that “dry” your mouth out.  So, I’m hear to brainstorm on what type of wine they would like.  I know they often wish I could give them a name of a bottle to search for at the wine or liquor store, but usually I end up giving them a grape variety to look for.  California wines were where I first started delving into my wine education, so grape varieties are my way into deciphering what a wine will taste like.

Zinfandel

Typically I start with Zinfandel.  California grows alot of Zinfandel.  Paso Robles Zins can be warm and jammy (and likely high in alcohol) with blackberry jam, chocolate and smoky tobacco.  It is big and fruity and a crowd pleaser, medium bodied, but it does have medium tannins, so I thought I would dig deeper to find a few other suggestions.

Gamay

There is Gamay for a lighter fruitier wine, with berries on the nose this is the primary wine from Beaujolais in France and you can find this almost anywhere.

Barbera

Into medium bodied wines Barbera is a good bet.  It can be rich with cherry, blackberry, plum and licorice.  If it has been aged in oak you will also get some chocolate in there.  Of course the oak may strengthen the tannins also.  If you like all that big fruit, go with a Barbera from a warmer climate like California or Argentina.

Malbec

When you move into fuller bodied reds most have pretty heavy tannins.  Malbec often is a little lower in tannins and has delicious red plum, blackberry and blueberry notes.  Look for these with little to no oak aging to keep them juicy. Most of the Malbec in the world comes from Argentina, and much of that from the area around Mendoza.  Higher end Malbecs “Reserva” will have time in oak and you will get chocolate, darker fruit and tobacco notes on these.  I say grab one of each style and try them together!  See what you think!

Petite Sirah

I often mention Petite Sirah, which yes, can be high in tannins, but it’s just so tasty!  The blueberry and chocolate notes blend with black tea and make such a delicious wine to pair with cheese.  I say take the plunge, see if you like it!  And those tannins are healthy and full of antioxidants!  If you are looking at a big wine store (big box wine store), you will likely find these with “alternative reds”.  I had an amazing Petite Sirah in Paso at Vina Robles. If I close my eyes I can still taste it!

Syrah

Now onto Syrah.  This wine can be made in so many different styles (see our series on the multiple styles of Syrah in Santa Barbara County)  It is typically lower in tannins and a warm climate Syrah is rich and jammy.  You can find many of these from California, Argentina and then of course the Shiraz from New Zealand.

There are lots of wines out there.  Dive into the comments and give me your suggestions for your favorite “red wines that are not too dry”.

And stop back to visit us here at Crushed Grape Chronicles.  You can also find us on Facebook, Twitter and Instagram

 

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The Art Installation – Crushed Grapes and Open Minds

Crushed Grapes & Open Minds, with Crushed Grape Chronicles and Act2Art

A few days before the “Crushed Grapes and Open Minds” event.  The Artist RuBen Permel came by to install the art works.  He brought the 5 paintings inspired by the wine, as well as a selection of other pieces.  Including his Upland Flight series, “Three Angles Walking”, “Landscape Series 6” parts of the “Whispering Goliath Series” and the beautiful “Open Minds”.  We spent the morning finding just the right spot for each work.

Check back here at Crushed Grape Chronicles for more on the details on our Crushed Grapes and Open Minds Event!   You can also find us on Facebook, Twitter and Instagram

And you can find RuBen and his gorgeous art at Act2Art or on Facebook

RuBen Permel – Act2Art – Wine Inspired Art

Crushed Grapes & Open Minds with Act2Art.com

RuBen Permel of Act2Art is an accomplished artist.  He’s actually quite the renaissance man, he is an actor and dancer, a puppeteer, a costumer, a painter, a writer, a film maker….and lucky for me, my friend.

Last year we worked together on a project called “Crushed Grapes and Open Minds”.  I had this idea of finding wine that would pair with some of RuBen’s beautiful art.  RuBen, ever the overachiever, decided he would paint a piece for each wine we chose.  We chose 5 wines and he painted a piece to pair with each.

We spent an afternoon with RuBen while he painted, actually priming a canvas for what became the signature piece for the event.

Check back here at Crushed Grape Chronicles for more on the details on our Crushed Grapes and Open Minds Event!   You can also find us on Facebook, Twitter and Instagram

And you can find RuBen and his gorgeous art at Act2Art or on Facebook

The power of Wine Aromas

Aroma Scent Jars

A few years ago we had attended an event at Cold Heaven in Santa Barbara. It was called “a Rhone Scent-ual Experience”.. You can visit the blog post and see the video here “Cold Heaven Cellars – Rhone Scent-ual Experience”.

I was amazed, not only at how wonderful it was to find these aromas from the jars in the wines, but also how excited everyone became.   People who had just met (or not even) were excitedly sharing the jars and asking what other people smelled. Inhibitions were gone and people joyfully bonded and shared the experience.

Cold Heaven Rhone Scentual Experience

Wine Event

We had done a small event after that with a friend and found again that people loved the scent jars. Putting together these aromas of things they were familiar with and then finding them in the wine glass made people so excited. I remember people speaking for weeks about the wet stones that we had with the Tablas Creek 2014 Vermentino. (check out the blog post on this party here   “Wine with friends – A California Tasting & Pairing”)

Tablas Creek Vermentino
Tablas Creek Vermentino
Cut Grass Scent Jar
Cut Grass Scent Jar

Creating Scent Jars

So I knew we wanted to do scent jars again for our “Crushed Grapes & Open Minds” Event and I did some further research on how other people do them. My go to for stuff like this is Madeline Puckett of Wine Folly and I found a great article here http://winefolly.com/tutorial/make-wine-aroma-kit-30/

I took her advice on the jars and I did find them at Cost Plus. I opted out of the small jars and went for one size larger (which were a dollar more), because they would give me more room for fresh fruit and better visuals. And I did not blend any wine into the jars, I wanted the fresh scents.

We did some shopping and some scrounging to fill the jars. The Champagne had some bread and yeast on the nose that we found reminded us of hamburger buns (I know, right?). And it was a mostly Pinot Noir based Champagne so you got berries and cherries. So our jars here were filled with hamburger buns, fresh & dried berries (I used sliced strawberries, blueberries and dried cranberries) and then cherries, which were defrosted from frozen, because they were out of season.

Hamburger Buns
Starbourgh Sav Blanc and Scent Jars

Starbourgh Sav Blanc

The Sauvignon Blanc had grapefruit, lime, lemongrass, stone fruit and grass. We did slices of the citrus, cut up the lemon grass to release it’s scent.  We chopped up a peach for the stone fruit and Michael headed with the scissors to the local park for the fresh cut grass.

Syrah & Scents
Syrah & Scents

Carhartt Syrah

The Syrah had jars with Black Berries, Allspice, dirt (we used a little potting soil here, since backyards in Vegas are not filled with very happy soil), tobacco (I found a smoke shop and got pipe tobacco, which worked but wasn’t exactly what I wanted), vanilla bean and beef jerky (for smoky meat).

Tobin James Zinfandel and Scents

Tobin James Zinfandel

The Zins had jars of earth, pepper (black & white peppercorns), fruit jam, leather (we hit the craft store, chopped it into pieces and added a little water to bring out the fragrance), and chocolate (we used a broken up dark chocolate bar)

Tokaji & Scent Jars

Tokaji

Lastly our dessert wine was a Tokaji. It was just 3 Puttonyons so on the less sweet side. We had aroma jars of dried apricots, citrus (thinly sliced lemon and lime) and a jar of honey.

You don’t have to invest in jars though, you can use wine glasses. If you are doing this with friends, it’s fun to find wines that have unexpected aromas.   We had a Magerum Rose that had Watermelon Jolly Ranchers on the nose! The important thing is to have fun with it. Which is what we did, and the people at our Crushed Grapes & Open Minds Event did.

Behind the scent jars in each of the photos you can see a bit of each of the beautiful paintings that RuBen did to pair with each wine.  More on that to come.

Check back here at Crushed Grape Chronicles for more on the details on the wines we paired with the Art and our Crushed Grapes and Open Minds Event!   You can also find us on Facebook, Twitter and Instagram

And you can find RuBen and his gorgeous art at Act2Art or on Facebook

Wine with friends – A California tasting & pairing

After our trip to the Central Coast, my friend RuBen asked if we wanted to do a wine & cheese party with him at his house.  Well of course!  RuBen is the hostess with the mostest and has a beautiful backyard.  He also knows wonderful people, who are always a joy to talk to.  So….RuBen planned the decor, the people and the over-all menu and I planned the wines and pairings.  I spent several days going through and picking wines from our cellar and then finding interesting facts about each and pairing ideas.  Here’s what I settled on…

Laetitia Brut Cuvee

We needed to start with something bubbly, so we pulled out a bottle of Laetitia Vineyard & Winery Brut Cuvee.  The winery is in the Arroyo Grande AVA which is just south of San Luis Obispo. We had recently done an Interview on their beautiful property  with Heather Muran of the SLO Wine Association.  Starting with bubbles is always a great celebratory way to start any event and it’s a great palate cleanser.  This wine is made in the Champenoise method and the winemaker says his favorite pairing with this is potato chips!  So…that’s what we paired it with.  It was fun to talk to people about this wine and have people share with me their knowledge of sparkling wines.

Tablas Creek 2014 Vermentino

Next we moved onto a white wine, but I didn’t want to do a typical Chardonnay or Sauvignon Blanc.  Instead we did a Vermentino from Tablas Creek Vineyards in Paso Robles.  This winery is known for their Rhone Varieties, and while Vermentino is a little out of the Rhone (although it is grown there under the name Rolle) it is a variety of grape that thrives in the soils and climates you find at Tablas Creek.  It is bright and minerally and we put a jar of wet stones next to it for people to smell.  It was amazing to see people dip their nose into the glass then into the jar and watch the look of realization and surprise come across their faces.  People always think that tasting notes sound so snooty with the wild things sommeliers say they can smell in a wine.  Having it right there and smelling it opened their noses to trying to smell other things in the wines!  Vermentino pairs great with many things, but unlike so many other wines, it is great with green vegetables, so we paired this with a pesto.

Margerum 2014 Riviera Rosé

Onward now to a Rosé.  Rosés are coming back into vogue and you find them popping up everywhere.  While you can find rosés made from Pinot, Zinfandel,  and even Merlot…I love a Rhone or Grenache Rosé best, with a little watermelon and strawberry on the nose, but dry.  That is what we got with the Margerum Wine Company 2014 Riviera Rosé. This Rosé is Grenache with a little Counoise and Cinsault.  The Grenache for the most part is done in the saignee method, then a bit of Counoise and Cinsault are added as well as a little barrel aged Grenache.  As Rosés notoriously go well with anything pink, we paired it with a prosciutto.

Carhartt 2012 Pinot Noir

It was time now to go a little darker.  We pulled out a 2012 Pinot Noir from Carhartt in Santa Barbara. The Carhartt’s are the same Carhartt’s you think of with work clothes. The family owned a ranch in Santa Barbara where they raised cattle for years.  Mike Carhartt and his wife Brooke planted grapes on the land and now it is a family affair with son Chase studying wine making and assisting in the process. This particular wine is not grown on their estate but comes from Riverbench Vineyard up in the Santa Maria Valley where they grow some amazing Pinot Noir.  We paired this with cheeses; goat cheese, gouda and baked brie!

Carhartt 2012 Sangiovese

We continued with a little more robust red with a Carhartt Sangiovese.  This wine was estate grown and smells of cherry, fig, cola, all spice, sweet oak and rose petal.  I had a fresh burrata from the Downtown Summerlin Farmers Market that paired perfectly with this!

Tobin James 2009 Fat Boy Zin

I must admit that we don’t drink alot of big reds these days.  Most are just a bit too big to pair with a meal.  At one time we were members of the Tobin James wine club and we have a bunch of great big fat Zins from them, that I have not yet opened.  So…here was an opportunity to open one and see how it was.  Did it mellow with age or would it have gone flat and passed it’s peak?  We opened a 2009 Tobin James Fat Boy Zin.  It is an over the top Zin that Tobin says is “like the best friend you had as a kid; big brash and maybe slightly obnoxious, but always loved!”.  This is definitely big with the alcohol level sitting at 15.8%.  But indeed, this big boy was loved by many at the party.  We paired this with Smoked Gouda, but truly this big Jammy Zin would go best with bold bold BBQ.

Carol Shelton 2008 Black Magic

We ended the eveningstepping a little further north, with a late harvest Zin by Carol Shelton her 2008 Black Magic from Sonoma County.  Late harvest wines are those that are left on the vine to let their sugars develop and often they will leave them to raisin on the vine concentrating the sugars even further.  This dessert wine screams for chocolate and indeed we paired it with that, but also with a lovely Stilton. The sweet wine and the savory cheese are a perfect combination for finishing an evening.

This was an amazing evening with around 20 people just mingling talking about the wines and whatever else came up and meandering around RuBen’s beautiful backyard with little seating areas tucked here and there.  We enjoyed the wine, the company and conversation as the sun set and the stars came out.  Yep, wine with friends…what could be better?

Wine Party with Friends

Wine Party with Friends

Shale Oak – a holistic sense of sustainability

Shale OAK Winery

In researching for our trip to Paso, I came across CellarPass.  Cellar Pass provides online reservations for tastings at wineries.  I found Shale Oak through them and scheduled a 10 am tasting.

This stunning tasting room is off of 46W on Oakdale road. The winery released it’s inaugural vintage in May of 2011, and opened their tasting room later that year.  This winery was built to be sustainable and the building is LEED certified.  At least 1/3 of the wineries energy needs are supplied by the solar photovoltaic panels on the building. The redwood used on the building is 100 year old reclaimed wood from Vandenburg.  All the items in their gift shop are repurposed items.

The owner Al Good was raised in Virginia and is an entrepreneurial farmer.  He has developed a holistic approach to the agriculture business.  The sense of land stewardship is what drives Shale Oak.  Their winemaker Curtis Hascall is in his early 30’s and grew up in Watford England.  He graduated from Cal Poly with a degree in food-science.  He worked with Consulting winemaker Kevin Patrick Riley before coming on board with Shale Oak.  Consultant winemaker Kevin Riley is well know in Paso and consults for several wineries as well as owning and running Proulx with his wife Genoa. His adventure style shows in the wines.

Before we began our tasting our pourer got us each a small glass of a palate cleanser called evo that was developed by a couple for their senior project at Cal Poly.  The pH is the same as wine, so it is better than crackers or water.  Our tasting began with the 2011 Sui.  Sui is the second element in Japanese philosophy and represents water, fluidity, magnetism and suppleness.  This blend of Viognier, Grenache Blanc, Albarino, Pinot Grigio is bright and clear with honeydew melon and a nice minerality.  We next moved on to the 2009 Cabernet Sauvignon.  I know…Cabernet as the first red on a menu?  Seems a little out of order doesn’t it?  But this is  a lovely approachable soft cab with just a little petite Verdot.  The Cab has a very interesting nose.  It is deep rich and smoky.  On the palate it is lighter bodied almost with a Pinot Noir mouth feel, but still a very deep nose.

The 2009 Syrah had berries on the nose and was meaty and smoky on the palate.  This is a fruit forward new world style wine.

The 2009 Petite Sirah has a sense of caramel, this is a bigger wine, but very approachable.  You get violets on the nose.  Unlike many Petite Sirahs this is not heavy or inky.  It has great aromas and flavors but is lighter on the palate.  They once did a pairing of this with an ice cream with a caramel ribbon (yum).

The 2009 Petit Verdot is dry but not as dry as a typical Petit Verdot.  You get a burst of raisin with this.  This one sits at 16% alcohol but is not hot.

The Cabernet and all of their whites are grown on their Pleasant Valley Vineyard on the East side. Here on the property by the winery they grow Syrah, Grenache and Zinfandel.  The Zin is young and not producing much yet so they supplement their Zin by buying fruit from Willow Creek Farms right down the road.  Willow Creek is owned by Kevin Riley.

Their white wines are aged in stainless, and the reds in oak.  Their 2012 Zin is currently aging in New Oak.

The tasting room is stunning with vaulted ceilings and stained glass windows on the front, clean lines and a sense of peacefulness.

They have a beautiful patio where they have music on the last Sunday of each month.  They sell wine by the glass and encourage people to bring their lunch and enjoy the patio.

Really this place is stunning and the wines were really wonderful.

If you need a little Zen time, this is the place to come.  Bring a snack, get a glass of one of their wines and relax and rejuvenate on the serene patio with the beautiful water features.

Sculpterra Wine & Art – Roaming the sculpture garden

Sculpterra Winery

Sculpterra is located on the East side of Paso off of Linne Road. This unique winery greets you with a magnificent sculpture garden.  Surrounded by gorgeous iron fencing by master black smith Robert C. Bentley the garden itself is filled with the beautiful sculpture work of John Jagger.

Dr. Warren Frankel bought this property back in the 1980’s and moved his family there in 1990.  Paul his son is the winemaker, a graduate of Cal Poly in Viticulture and Enology.  Paul is more than just the winemaker, he also manages the vineyards, deals with fruit and juice sales and occasionally can be found pouring in the tasting room.

As we were here on a Saturday, the winery was busy and had an accordion player playing live in the tasting room.  In addition to making their own wines, they also sell bulk fruit and juice to small independent winemakers.  They do a wide variety of wines here, including Sauvignon Blanc, Viognier, Chardonnay, Grenache, Pinot Noir, Primitivo, Mourvedre, Merlot, Syrah, Petite Sirah, Cabernet Franc, Zinfandel and Cabernet Sauvignon.

The wines are lovely and it is a wonderful place to come grab a glass of wine and wander the sculpture garden for a little art fix.

Enjoy a virtual stroll through their amazing sculpture gardens…you’ll have to provide your own wine, I recommend a rose.

Wiens Reflection Vertical, wine tasting and pairings

Wiens Reflection Vertical

Wine is terrific, and when you pair it with food you can take it to another level.  Learning how to taste, decant and pair can be an exciting adventure.

The journey today is with a Vertical of three vintages of Wiens Reflections red blend.  There are differences because of the actual blends (they use different varieties of grapes each year), differences because of the climate in each year and then differences because obviously the older vintages have aged longer!  We taste the wines right out of the bottle and then decanted and watch as the flavors evolve. Then we pair them with meats cheeses and other foods and the flavors change again, enhanced (or not) by contrasting or complimentary flavors in the food.  It’s an exciting journey, join us and then try a tasting of your own! See original Post.

Reflection Tasting in Vertical from Wiens Family Cellars

Wiens Family Cellars was having a Vertical tasting of their Reflections red blends and we couldn’t go…so we put together a vertical of our own.  We had the 2008, 2010 and the 2011.  These are of course blends, so they are all a little different, so this a little different from a typical vertical.  Typically you would have a single variety of grape or a fairly set blend that you would be comparing from year to year.  You would get the differences in the climate and season that affect each year’s harvest.  You would also be able to see how the wine ages.  We were able to do those things, but the field for comparison was a bit more wide open.  Let me take a minute to give you the breakdown on these three vintages.

  • 2008 Reflection is 30% Sangiovese, 28% Barbera, 28% Merlot, 14% Petit Verdot  with Alcohol 15.1  and Residual sugar .6%
  • 2010 Reflection is 63% Sangiovese, 14% Cabernet, 14% Syrah, 9% Zinfandel with 14.5 Alcohol and .5 % residual sugar.
  • 2011 Reflection is 42% Sangiovese, 20% Merlot, 14% Zinfandel, 10% Cabernet Sauvignon, 8% Primitivo, 2% Montepulciano, 2% Cabernet Franc, 2% Dolcetto with 12.5 Alcohol! and .2 residual sugar

So as you can see this blend is Sangiovese based, but that’s about where the similarities end.  This makes for a brilliantly exciting tasting!  At the winery they are doing “Reflections of the Decades” and they are tasting 6 of these wines, 2006-2011. We somehow can’t find the 2009 so I must have already enjoyed it!  At the winery they are doing a decade theme starting with the 60’s for the 2006.  I perused their pairings and then went back to the suggestions with the wines. We picked up some Spanish meats and cheeses (yes I know, I could have picked up Italian!).  We did a tasting upon opening and then let them breathe for a bit and tasted each with the meats and cheeses.  For the pairings we went a little out of order and cooked them for each course.  I know it sounds tough, but…we have Trader Joes.  So here’s the run down for the pairings:

  • 2010 Reflection with a goat cheese and basil pizza, to which we added a little sage and thyme.
  • 2008 Reflection with Eggplant Parmesan
  • 2011 Reflection with meat lasagna and a spinach salad.

Then we had chocolate cake for dessert and tasted it with all 3.

 

We found that the wines opened up quite a bit over the course of the evening.  I had e-mailed the winery to ask decanting recommendations.  Bob was kind enough to get back to me and suggested decanting the 2010 and 2011 straight down into a decanter on the counter top to add as much oxygen as possible.  For the 2008 he suggested carefully pouring it down the side of a tilted decanter to give it some space to gently open up.   Thanks Bob!  Unfortunately, I do not yet own a nice decanter.  So…we took the advice the best that we could.  We opened up the 2008 and gently poured into glasses and let it air.  The other two we got the aerator out and poured them through to add oxygen.  On to the tasting!

 

Danza Del Sol, exploring Temecula Wine Country

Danza Del Sol Winery, Taste Temecula Wine Country from Crushed Grape Chronicles on Vimeo.

If you keep up with the blog you will remember that we were in Temecula back in December.  On that trip we stopped at Danza del Sol and fled in fear of the completely packed tasting room!  We intended to return mid week early in the day so we could taste the wines and talk with the people in the tasting room to find more out about this winery.  So…on this last trip to Temecula we did just that, pulling into the tasting room to be their first tasters of the day.  Tommy took care of us and was a wealth of information.

This winery had been owned by William and Katherine Filsinger who purchase 35 acres of vineyard property on De Portola in 1978.  The vineyards had been planted with Zinfandel and Sauvignon Blanc in 1972.  Dr. Filsinger planted the first Gewurztraminer in southern California.

The Winemaker here is Mike Tingley, who was the winemaker at Cirluzo.  With 30 years experience in the Temecula Valley his goal is “To craft varietal wines and innovative blends that not only are delicious, but have identity”.

The winery is now owned by Robert Olson and the winery now produces wines with a Mediterranean influence.

As we tasted through the wines here, there was nothing we didn’t enjoy, some though were out of the park wonderful.  The 2011 Le Blanc SV, the Sinfonia, the Rousanne, the 2011 Vermentino, the 2010 Mourvedre, the Cab Franc, Merlot, Syrah were all wonderful and we didn’t taste half the menu! The Trilogy and the 2010 Grenache were amazing.  This Grenache is the perfect early summer wine, when it is warm and you want the flavors of a red without the heavy body.

Tommy was kind enough to fill us in on all the geeky wine stuff, talking about the vineyard blocks and where each of the grapes were grown on the property.

We had originally planned to take a tour here, but the time slot we needed to fit in our somewhat full schedule was not available.  We will come back and do a tour with Tommy.  We were thrilled enough with the wines and the information that we joined the club.  They have a clubhouse just above the tasting room that is exclusive for members.   As we mentioned before…it gets crowded here on the weekends!

They have music on the patio on weekends as well as monthly “Get Sauced” events which include a cooking demo, class & small plates.  The tasting room is open daily from 11-6 and is dog and equestrian friendly.