Hosted in the Hall des Lumerieres, the wines of Languedoc AOP held an immersive tasting that brought together art and wine. I am most recently (albeit not that recent) wrote about these wines after having attended a seminar and tasting with Laura Maniac (see story).
With wall art projections designed by Paris-based artist, Roman Hill, guests were “invited to experience a dreamlike journey through a living canvas. While I didn’t quite see the link between the images and the wines, I do strongly believe that the two are intertwined and certainly there is a connection. Moreover, the immersive exhibit was beautiful and fun to explore. Additionally, while an agriculture product, to me wine is most certainly an art that brings together Mother Nature and humans in the craft of a unique beverage.
Thus, it was wonderful to taste through the lovely Languedoc wines on offer and be reminded of their diversity and deliciousness.
You might be familiar with Scotch, Bourbon or Rye, but are you knowledgeable about American Single Malt Whiskey? This up-and-coming spirit category is being driven by Westland Distillery, a Seattle, WA-based business that was established in 2010.
A recent event held at the Filson NY Flagship store provided an opportunity to become acquainted with these spirits as well as really get to know the company behind them. Present at the tasting were Master Blender Shane Armstrong, Managing Director Jason Moore who were joined by Cocktails & Spirits Expert Noah Rothbaum.
As a business operation, Westland Distillery’s achievements over the past 14 years are very impressive. The booze producer received recognition as a Certified B Corp in early 2024, committing to transparency, social accountability and environmental sustainability.
Moreover, they are firmly focused on producing the highest quality products, while ensuring that their impact on the community as well as on the earth is a positive one. These efforts include preserving the Garry Oak species of American Oak, giving their spent barley to local farmers to use as animal feed, and ensuring that barley farmers are appropriately and fairly rewarded for their crops.
Additional measures have focused on earning Certified Organic and Salmon Safe status by 2025 on its 80-acre property in the Skagit Valley. This achievement, coupled with their other sustainability commitments will permit them to achieve “regenerative organic” certification by 2027.
But, as noted, they are just as obsessive about making high end, American single malt whiskey, trailblazing this new style of whiskey and helping to protect it as a category through its efforts with the Alcohol and Tobacco Tax and Trade Bureau. Through this initiative, Westland co-founded the American Single Malt Whiskey Commission in 2016 and has crafted definitions and standards.
So, what exactly is American Single Malt Whiskey? Looking the American Single Malt Whiskey Commission’s website, the defining elements are as follows:
— MADE FROM 100% MALTED BARLEY — DISTILLED ENTIRELY AT ONE DISTILLERY — MASHED, DISTILLED AND MATURED IN THE UNITED STATES OF AMERICA — MATURED IN OAK CASKS OF A CAPACITY NOT EXCEEDING 700 LITERS — DISTILLED TO NO MORE THAN 160 (U.S.) PROOF (80% ALCOHOL BY VOLUME) — BOTTLED AT 80 (U.S.) PROOF OR MORE (40% ALCOHOL BY VOLUME)
So, the key elements are its sole reliance on malted barley and on being distilled solely in one place, along with all production taking place within the U.S. Also, it must be matured in oak casks with specific requirements regarding distillation and bottling strength. This is unique in that Bourbon has a mash bill that requires 60-80% corn and can include other grains in addition to corn and barley. Further, the reliance on producing everything within a single distillery is what sets it apart as single malt and not being a blended malt whiskey.
Of course, at the end of the day, the proof is in the pudding or rather, in the glass, and after tasting through Westland’s Beer Cask Finished American Single Malt and its Wine Cask Finished American Single Malt, it is evident that these are beautifully made spirits. The distillery is doing some really unique things with their barrels that ultimately result in interesting and well-crafted whiskeys. In particular, through this Cask Exploration Series, Westland lends out used barrels to local craft breweries and Washington wineries and then, upon return of those barrels, uses them to age its whiskey and then blending different barrels together in pursuit of the finished product. As they explain, the resulting whiskey “uniquely express the Pacific Northwest’s distinctive terroir and rich cultural tapestry.”
Overall, it was a true pleasure to learn about Westland and enjoy the fruits of Shane’s labors.
It was an absolute pleasure to reacquaint myself with Anne Bousquet and Domaine Bousquet‘s wines. When I last saw Anne, it was March 10, 2020 (see story). Little did we know it, but the world was about to fall apart. Thankfully, both Anne and I survived the pandemic and I have had the opportunity to taste her wines since then (Anne and her chief agronomist presented an informative webinar in 2021).
But, as it had been such a lengthy period since our last visit, I was excited at the prospect of seeing her in person to catch up at a press dinner in late October of this year.
During the intervening years, Anne has certainly not been idle. Domaine Bousquet has been continuing its efforts not only in producing high quality wines, but also in focusing on organic practices in the vineyard. Further, the winery in Argentina’s Uco Valley has significantly expanded its hospitality. More specifically, they established an on-site bistro, hotel and robust tasting room to welcome guests. As part of the Gaia experience, the trio ensure that they have a wonderful experience at the property.
Additionally, they have been at the forefront of the elevation of gastronomy in the region. To this end, the Michelin folks recently came to the region for the very first time, recognizing that the local restaurants are worthy of rating.
Of note, during pandemic, understandably, there was more local interest whereas previously, the visitors were all tourists. However, it seems that the locals are continuing to visit the winery.
Gathered together again — in person — Anne, the group of wine industry professionals and myself enjoyed a delicious dinner at Cucina Alessa, an Italian restaurant in midtown Manhattan.
The food was a wonderful foil for the four Bousquet wines we tasted, all of which are well balanced and food friendly. Moreover, the wines continue to be good value and, with Domaine Bousquet’s membership as a B Corp (as I had previously shared), you can feel good about supporting a company that has devoted significant time and effort to organic agriculture and sustainability, among other altruistic endeavors.
Overall, it was a fantastic evening, filled with lively conversations and, of course, great wine!
Domaine Bousquet Chardonnay Gran 2022, Mendoza, Argentina, $25.00 Produced from the very first vines planted in 2000, the vineyard is at a high altitude of 4000 ft., which helps preserve the natural acidity of the grapes. The resulting organic wine spent 12 months in barrel, 75% of which was new oak. On the nose, it is slightly nutty, with apple and vanilla notes. It has medium+ body, medium acidity and long length.
Domaine Bousquet Gaia Rose 2024, Mendoza, Argentina, $20.00 The Gaia line is named for the Greek goddess of the Earth. This rose is produced from 100% Pinot Noir and is very fresh with great acidity. Notes of strawberries and cherries dominate the nose and palate, culminating in long length.
Virgen Vineyards USDA Organic Malbec 2023, Mendoza, Argentina, $13.00 Virgen was Domaine Bousquet’s first line without added sulfites and is USDA-certified, vegan and organic. Admittedly, Anne was initially worried about crafting these wines since the addition of small amount of sulfites provides protection to the wine. However, they have proven to be hearty on their own. Made from Argentina’s signature grape, Malbec, the wine was light and fresh, with berries, medium body, beautiful acidity and good length.
Domaine Bousquet Ameri Red Blend 2021, Mendoza, Argentina, $ 36.00 As Domaine Bousquet’s premium red blend, Ameri is made only in the best vintages, from grapes harvested from a “single cluster,” within a single certified-organic vineyard that stands at 4,125 ft, the highest elevation on the estate. The 2021 is comprised of 60% Malbec, 30% Cabernet Sauvignon, 5% Merlot and 5% Syrah. It offers up an intense nose of black fruit, slight oak and spice, along with a full-bodied palate with medium+ acidity and finishing with very long length. Spice, black berry Very long length
In late 2002, I had a proposal hearing with my dissertation committee. It was December and thus, holiday season, and I wanted to show my appreciation to them for ensuring that our meeting happened before year end. And what better way to say thank you than with bubbles? Around that time, we had become familiar with the sparkling wines from Pacific Echo. It was before we really knew a lot about wine other than the fact that we really enjoyed it, but we knew a good thing when we tasted it and it was a pleasure to share these wines with others. Thus, I ordered a half case from my local wine store and brought the bottles with me to campus, where it was well received by my committee members.
We continued to drink Pacific Echo’s wines periodically throughout the years, purchasing them from the same local shop, until one day, they no longer carried it and we were unable to find it elsewhere. We were definitely disappointed. But, all was not lost. It turned out that Pacific Echo had previously been known as Scharffenberger Cellars and, thanks to another shift in ownership in 2004, was, once again, hailing under that name.
Initially launched in 1981 by John Scharffenberger, the winery was focused on sparkling wine from its very beginning. John specifically choose the Anderson Valley, within California’s Mendocino County, as the ideal place to grow Chardonnay and Pinot Noir for this purpose. At the time, the valley was just gaining momentum as a quality wine area, with a bid for official recognition as an American Viticultural Area requested in 1982. However, it began to garner attention for the quality of its wines, which did well in its vineyards, thanks to new clones that could reliably ripen in the region’s cool, maritime climate. (Read the Anderson Valley’s full history here.)
Photo courtesy of Scharffenberger Cellars
More specifically, given the influence of the Pacific Ocean and the resulting fog, the area is very conducive to these two grape varieties, ensuring that they maintain good acidity. Thus, it is not surprising that Champagne producers found the region equally attractive for these same reasons. In particular, in 1989, Champagne Pommery partnered with John Scharffenberger, who eventually sold his portion of the company in 1995. In April 2000, it was Cliquot, Inc., Scharffenberger’s new marketing agent who changed the name to Pacific Echo to reflect the winery’s dedication to the Anderson Valley.
But, a few years later, in 2004, the winery was acquired yet again, this time becoming a member of the Roederer Collection, under the aegis of Champagne house Maison Louis Roederer, who had established itself in the Anderson Valley as early as 1982, with the production of its sparkling wine facility, Roederer Estate. And, as noted above, they restored the Scharffenberger moniker with its acquisition.
Yet, despite the numerous changes in ownership, there have been far fewer shifts in the winery itself. In this regard, Tex Sawyer served a winemaker from 1989 through 2018, at which point Jeff Jindra took over, becoming only the third winemaker in the winery’s history. With this consistency in winemaking leadership, it is no wonder that the winery continues to consistently produce high quality wines, irrespective of the name on the label. Accordingly, the wines remain well made and well appreciated, earning top marks from both Wine Enthusiast and Wine & Spirits magazines (and others). Moreover, at less than $25 for the Brut and $30 the Rose, these are fabulous finds for the money.
TASTING NOTES Scharffenberger Cellars Brut, Mendocino County (CA), USA, $24 I spent this past August observing my own made-up celebration: 31 days of pleasure. This meant that each day of the month included at least one intentional act of pleasure. Options were, of course, endless, but admittedly most of my choices centered around food and wine. On one occasion I chose to indulge in caviar, which paired beautifully with this wine, which spent about two years on the lees. It had a lovely mousse, with persistent bubbles, with aromas and flavors of apple, brioche, butter and yeast, culminating in long length.
Scharffenberger Cellars Rose, Mendocino County (CA), USA, $30 Although you never need a specific occasion or excuse to open up a bottle of sparkling wine, July 4th was the perfect opportunity to share the Scharffenberger Rose with dear friends while watching fireworks from their rooftop. With a stunning pale salmon hue, this wine displayed yeasty and toasty notes, along with cherries and berries. The effervescence was well integrated, and overall the wine was refreshing, lovely, and elegant, with long length.
While I have previously tasted and written about Georgian wine, it has been from a more clinical vantage point – tasting wines and taking notes at my own dining table or occasionally sampling one at an adventurous wine bar. However, it wasn’t until last week that I had a much more immersive experience with the wines, food and culture of Georgia, which was an absolute privilege and pleasure.
More specifically, in Georgian culture, guests are seen as a gift from God, which is exactly how I felt at a recent press dinner at the Brooklyn outpost of Chama Mama – a top Georgian restaurant with three locations in New York City.
Due to subway signal issues, I arrived slightly late, feeling a bit out of sorts and overwhelmed as I was introduced to a flurry of people and then further greeted a glass of wine: Chateau Buera Ojaleshi Rose 2021. But, within minutes, the group of us were easily comfortable with one another as we acknowledged both our differences and our shared roots of growing up in the Metro New York area.
Chama Mama’s Lasha Tsatava, wine director and Mariam Navdarashvili, chief marketing officer.
Presiding over the dinner were our hosts Nino Chiokadze, executive chef and Lasha Tsatava, wine director. We were also joined by Chama Mama’s chief marketing officer, Mariam Navdarashvili. While long on passion for Georgian wine, Lasha’s tenure in New York is limited to just a handful of weeks (although he has lived in the U.S. since 1998).
But, he is on a mission to share his love and passion for Georgian wine with the United States. In fact, he is so passionate about sharing these wines with the U.S. that he is co-founder with Erica Frey of the non-profit Saperica, whose “mission is to promote Saperavi and other Georgian grape varieties along with Georgian gastronomy and culture in the Finger Lakes, NY and around the U.S., by organizing and facilitating educational seminars and exchange programs between the regions, for wine and culinary professionals and enthusiasts.”
In fact, citing its incredibly long and rich vinous history (in 2017, conclusive evidence proved that Georgia was the birthplace of wines), Lasha was eager to share how Georgia and wine have been inextricably linked forever, which permeates throughout its culture and political history, a point he came back to on several occasions.
After our initial introductions, we gathered around the table to begin our feast, where we were greeted by a beautiful bowl of fresh, seasonal vegetables, including Persian cucumbers, brightly colored red radishes and other farm-fresh produce. From this first taste, our immersion into Georgian culture began.
Lasha explained that the seasoned salt found in a ramekin on the table was typical of NW Georgia, in the mountainous region of Georgia called Svaneti. Associated with the Argonauts and the Golden Fleece (thanks to its mention in Homer’s Odyssey), this area contains the most preserved culture of the country. Bringing together salt and a blend of spices, the mixture was delicious for dipping the aforementioned vegetables and simply enjoying them on their own.
Another important component of Georgian culture was the presence of bread (aka puri) on the table. Joining the vegetables and salt were simple mini baguettes and a flatter, pita-looking bread, both of which had been baked in a wood fired oven. We were encouraged to dip the bread in flavored sunflower oil, known as adjika. This spicy condiment was more flavor than heat and added a delicious dimension to enjoying the bread.
Appetites whetted, we turned our attention to the first course, which further showcased the season with a Spring herb salad, featuring aromatic, springtime tarragon in the dressing. This herby freshness paired beautifully with the white wine served alongside it: Chateau Buera Rkatsiteli 2022. This wine displayed lovely notes of citrus, hazelnut and salinity, with medium acidity, medium body and long length.
At this point, we were provided with a more formal introduction to our other (yet non-present) host of the evening – Château Buera. Buera is situated in Kakheti, an area that Lasha likened to the Napa Valley, and which represents 75% of the country’s plantings and 70% of its total wine production.
Château Buera was established in 2018 by Goga Maisuradze who is also the founder of Lopota Spa Resort and is responsible for spearheading tourism to the region. Here, the focus is on European wine making, while celebrating indigenous varieties (such as Rkatsiteli, Ojaleshi and Saperavi) and centuries-old winemaking. In this regard, Lasha described Buera as a modern, visionary producer and further shared that many of the wines had been aged, not just in oak, but also in clay vessels known as qvevri. Also important to note is that Chateau Buera utilizes sustainable agriculture practices in its vineyards and is in the process of obtaining BIO certification.
Equally important, as the meal progressed, we were given a glimpse into classic Georgian culture – the Supra, which is a feast hosted by a toastmaster, referred to as the Tamada. Clearly serving as our tamada, Lasha held his glass aloft and welcomed us to the table, noting our shared love of food, wine and travel, a very apropos toast and a lovely way to highlight how our shared experiences bring us all together.
Typically, these feasts feature immense tables heavily laden with food, dozens of people and toasts that last well into the night. Some of the extended nature of these events can be attributed to the Tamada’s nomination of an Alaverdi – someone nominated to elaborate on the toast. Fortunately, the nominations were limited and while our evening was no less memorable or special, it gratefully left us only tipsy and home before midnight.
Salad plates cleared, we were brought our second course, which consisted of a “Taste of Georgia,” starring four different pkhali (spreads) – spinach, cabbage, beans and eggplant – served alongside two different breads. These spreads are prepared with walnut paste and other seasonings such as garlic, cilantro and pomegranate. The bread options were the open faced, seasonal khachapuri, topped with fresh tarragon and basil and the imeruli khachpuri stuffed with farmers and other cheeses, which was reminiscent (to me) of a cheese borek.
Lasha suggested different combinations of the spreads with the bread options and added to the permutations by serving a trio of Amber wines. The Amber wine style is a category especially close to Lasha’s heart and one that they are actively building at the restaurant. While some people may be familiar with skin-contact, orange wines, they deliberately use the term Amber (instead of orange) as these are skin-contact wines that are specifically aged in clay qvevri.
Our flight consisted of an “Intro to Amber” wine, “Combo” and a “ ‘Full-On’ Amber”, denoting three different styles of these wines. Lasha explained that these wines provided a 3D experience with clay serving as a third dimension in addition to the more common use of stainless steel and oak.
Hailing from Western Georgia, the Intro wine (Tsolikouri Amber 2020, with one month of full skin-contact and six months in qvevri) offered up more fresh fruit with low tannins; more tannic than the Intro and with less fresh fruit character, the modern innovation Combo wine (Chateau Buera Qvevri Amber 2019) had been aged in oak. Finally, the “Full-On style (Pat’ra Marani Rkatsiteli 2021) was redolent of rich, dried fruit and was more overtly tannic on the palate. A similar Amber flight is always on offer at the restaurant as are ones featuring white wines, Saperavi wines and a trio of white, amber and red.
From breads and spreads, we shifted to heavier fare, with pork mtsvadi, pork skewers that had been marinated for at least 24 hours. The Chef further clarified that dried vine stems are used alongside the charcoal when cooking the meat. This course was served with the Château Buera Saperavi Reserve 2018, which had been aged in French oak for 12 months and then another 12 months in bottle, before release. This wine offered up beautiful notes of black cherry, chocolate and cocoa powder and toast, with good acidity, ripe tannins, full body and long length.
The pork plate was followed by lamb chops similarly marinated for a lengthy period of time and also sprinkled with pomegranates, adding sweetness and tartness in contrast to the meaty flavors. The chops were accompanied by the Dekanozishvili Dry Red 2017, a blend of 70% Saperavi, 20% Otskhanuri Sapere and 10% Shavkapito. The wine had been fermented in both qvevri and oak, aged in oak barrel for 18 months and had also been produced using the appassimento method of drying out the grapes over a period of months to naturally reduce their water content and thereby increase the concentration of flavors. At seven years of age, this showed some development on the nose and palate with aromas of smoke, toast, forest floor and black fruit. It was intense with heady flavors, culminating in very long length.
Nearly sated with food and drink, we were presented with one last course: Pelamushi, which is a “traditional Georgian sweet grape pudding topped with glazed walnuts”. To produce this dish, grape juice retained from during harvest is significantly reduced to concentrate the flavors and cooked with flour to produce a gelatinous, yet tasty, dessert. The course was paired with the Royal Khvanchkara Khvanchkara Red Semi-sweet 2018, from NW Georgia featuring a blend of the Alexandrouli and Mujeruli grapes.
As we lingered at the table a little longer, Lasha insisted upon us tasting a little Chacha, Georgian distilled beverage produced similarly to Grappa, produced from the Rkatsiteli grape and “blended with glacier-based water from the Caucasus mountains, aged in qvevri (handcrafted clay vessel) for 3-4 month and charcoal filtered before bottling”. It was very smooth, balanced and a refreshing palate cleanser.
We had finally come to the end of our evening and reluctantly bid our hosts farewell. We might not have quite become friends, but we certainly left feeling more connected, having shared a very special experience that truly immersed us in the ways of Georgian wine and food. Whether or not guests are seen as gifts from God, having been a part of this magical evening was truly a gift!
LIST of WINES TASTED
Chateau Buera Ojaleshi Rose 2021, Lechkhumi, Georgia
I’ve been in a different phase of my life right now, particularly marked by a shift toward drinking much less frequently and with much more intention. In this regard, I kicked off 2024 with what I referred to as “not quite a dry month, but definitely less of the hurricane that was December 2023”. As I have cut back my consumption, I have also sought out higher end wines that bring me much pleasure and savor them all the more as I am being more present and mindful of what’s in my glass.
I am also dealing with a breakup that has hit me really hard. I know that I will survive and come out the other side of this much stronger, but it has been challenging, especially since my last breakup was so long ago that I had forgotten how much it hurts. Moreover, while my consumption of Merry Edwards wines was never solely connected to my ex, we did enjoy a number of bottles together and the Merry Edwards Sauvignon Blanc was one of his favorites well before he met me, so drinking these wines is somewhat of a reminder of what was and will no longer be. A bittersweet note for sure, but, thankfully, not sufficient to keep me from enjoying them.
With these two influences on my drinking habits, I have been seeking out different ways to indulge in wine than I had done so previously. What this has meant has been a shift away from opening up a bottle of wine just to have a glass (although there is certainly nothing wrong with that) and more frequently, choosing, instead, to share it with dear friends or at least make it the centerpiece of a meal. And, in doing so, it has been a joy to open up and share the beauty and magic of Merry Edwards wines over the course of several months.
The world is also shifting, with both physical and metaphorical upheaval. Is it any wonder we are besieged by earthquakes and eclipses? In early April, we turned our attention skyward as the sun and moon chased each other across the celestial sky. While many were blasé about the event, others flocked to places near and far in search of totality. What is totality? It is “the whole of something” – a state of completeness. To a certain extent, we are all in search of that, whether we look upwards or inward.
Our friends at Merry Edwards were equally enamored with the eclipse, which coincided with the release of their Cuvée Eclipse Sparkling Wine. Not just labeled with this astronomical event, the grapes for this wine were harvested on August 21, 2017, the date of the last total solar eclipse visible from North America. Sourced from the Richaven Pinot Noir Vineyard at Merry’s home, this wine was aged for six years on the lees, and launched into the world just in time to enjoy with the most recent one.
I admittedly forgot about opening this wine to celebrate the eclipse (see aforementioned break up), but was thrilled to spread the sparkle with my dear friend, Gisela, when she joined me for dinner one night. It was absolutely stunning both visually and on the palate, with a lovely salmon color, tiny bead, complex aromas of cherry, citrus, yeastiness and nuttiness, all of which persist on the palate, with a creamy mousse and extremely long length.
For my husband’s birthday, we opened up the 2022 Merry Edwards Sauvignon Blanc, always a family favorite and a beautiful example of this herbal grape variety. Having undergone barrel fermentation and lees-stirring, the wine has nice weight to it on the palate. More specifically, the wine offered up bright acidity, aromas and flavors of citrus and tropical fruit, floral notes and a touch of herbaceous character, culminating with long length.
The Olivet Lane Chardonnay 2021 was a welcome way to celebrate the end of a stressful work week and usher in a quiet weekend. As one of the oldest existing vineyards in the Russian River Valley appellation, this vineyard is considered to be a heritage property and has long been known as a producer of exceptional Chardonnay. Redolent of nuts, butterscotch, minerality and vibrant citrus aromas and flavors, this full-bodied wine offers up medium-to-high acidity and very long length.
Earlier on in the year, a cold, Sunday night in January found me enjoying the Merry Edwards Pinot Noir 2021, which displayed tart cherry, coffee and violet aromas, all of which persisted on the palate. With good acidity, medium body and long length, it was a wonderful accompaniment to my home cooked dinner.
More recently, we hosted an impromptu dinner party with our neighbors, Temple and Derek. What was supposed to be girls’ night out for drinks in the neighborhood, was amended to drinks in our apartment, thanks to very wet weather. When Temple and I realized that both of our spouses were also home, we eagerly engaged them in our plans, dashed back and forth between the apartments to gather the makings of our feast, and broke out the Meredith Estate Pinot Noir 2021, which was welcomed by all in attendance. While the Meredith Estate vineyard has always been farmed sustainably, it is now being farmed organically. It offered up deep plum, forest floor, floral, fresh berry and cherry aromas and flavors with medium body, bright acidity and very long length.
And, just a few days ago, a date night at home was the perfect reason to open up the Richaven Vineyard Pinot Noir 2021. This is Merry Edwards’ newest offering, sourced from the eponymous vineyard “located on Merry Edwards’ personal home ranch”. It was a true delight with meaty, dark cherry, plum and cocoa notes; firm, dusty tannins; medium acidity; full body; and very long length.
While I am still finding my footing in this post-break up world, I am surrounding myself more often with friends and family. It has certainly not been a total eclipse of my heart, as it is still open to love and pleasures of the world, especially those of the vinous variety. May you find your own footing in this weird world and may you always have something delicious in your glass. Salut!
LIST of WINES TASTED
Cuvée Eclipse Sparkling Wine 2017, Russian River Valley (CA), USA, $100.00
Sauvignon Blanc 2022, Russian River Valley (CA), USA, $48.00
Olivet Lane Chardonnay 2021, Russian River Valley (CA), USA, $68.00
Pinot Noir 2021, Sonoma Coast (CA), USA, $60.00
Meredith Estate Pinot Noir 2021, Russian River Valley (CA), USA, $90.00
Richaven Vineyard Pinot Noir 2021, Russian River Valley (CA), USA, $80.00
Based in Jerez de la Frontera, the González Byass company dates to 1835 and is a family-owned collection of highly respected wineries in Spain. Notably, its collection includes Bodegas Beronia (producing wine in both Rioja and Rueda), Dominio Fournier (Ribera del Duero producer), Cavas Vilarnau (Cava producer), Finca Constancia (producer of wines in Vino de la Tierra de Castilla), Finca Moncloa (based in Vino de la Tierra de Cádiz), Viñas del Vero (Somontano producer) and Pazos de Lusco (Rías Baixas wines).
Stateside, its U.S. subsidiary, González Byass USA, is an importer of these and other fine wines and spirits.
A recent event brought together a group of wine media professionals to Tasca a Spanish Caribbean restaurant on Manhattan’s Upper West Side to taste through numerous wines in the portfolio alongside tasty bites. According to Professor Henry Higgins, “The rain in Spain falls mostly on the plain…,” but the on the night in question, it was wet and cold. Thankfully, the event itself was warm and inviting, with an opportunity to meet new people and reconnect with colleagues over good wine and food.
More specifically, the evening was an informal celebration of the elegance and food friendly nature of these wines as we sipped and savored the wonderful wines and delicious cuisine. Overall, it was an important reminder to seek out Spanish wines given their quality and diversity and, in particular, to drink sherry and vermouth, which are less trendy, but deserve to be drunk more often.
We kicked off the tasting with a selection of charcuterie and small bites, served with Tio Pepe Fino (sherry) NV, La Copa Gonzalez Byass’s Vermut (vermouth) Extra Seco and Vilarnau Brrut Nature 2017 Cava. As we whetted our appetite with the aperitifs and appetizers, we turned our attention to a lovely Albarino (2022 vintage) from Pazos de Lusco from Rias Baixas.
An assortment of reds was on offer as well including Beronia’s Rioja Vareira 2019, Rioja Reserva 2018 and Beronia’s Graciano 2017 (Graciano is one of the permitted grapes in Rioja, but which is less frequently made into a single variety wine) as well as a Ribero del Duero 2019 from Dominio Fournier. To accompany the array of decadent desserts, we enjoyed an aged sherry, the Gonzalez Byass Apostoles 30 Year Sherry, which paired beautifully with all four, but especially the flan and the banana bread.
As we departed the restaurant and headed for home, we were well sated with great company, an exquisite meal and… a lull in the rain. A convivial evening indeed!
NB: Given the informality and conviviality of the event, I neglected to take notes, but to learn more about some of these wines, I invite you to check out the related, previous stories included below the photo gallery.
(Retail pricing is listed below.)
Vilarnau Brut Nature 2017: $20.99
La Copa Vermut Extra Seco: $24.99
Tio Pepe Fino NV: $19.99
Pazo de Lusco 2022: $24.99
Beronia Reserva 2018: $24.99
Dominio Fournier 2019: $29.99
Beronia Graciano 2017: $29.99
Beronia Vareia 2019: $79.99
Gonzalez Byass Apostoles: $49.99
Gonzalez Byass Matusalem: $49.99 (not tasted, but also present at the event)
I first became familiar with the Ron Rubin Winery during the pandemic (See story from June 2020) as I sipped and savored his wine in my local park. I was impressed with the wines and enjoyed getting to know his story, as he pursued his lifelong dream of making wine.
More recently, I was introduced to Ron’s latest venture: Blue Bin, which builds on his commitment to sustainability, verifiable performance, transparency and accountability. This initial effort was codified with the achievement of BCorp certification in August 2022 (presently one of only 33 Certified B Corporation wineries in the world and 1 of 5 in California). For those less or unfamiliar, “B Corp Certification is a designation that a business is meeting high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials.” (For more details on B Corp Certification, please see the organization’s website.)
Blue Bin’s claim to fame is that it is “The first premium wine bottle made from 100% recycled material in the United States”. More specifically, the fully recyclable is a hybrid of plastic, lined with Plasmax, an ultra-thin protective layer of glass. The result is packaging that is both lighter and shatterproof.
Admittedly, the switch from glass to plastic might make the wine look unusual (and interestingly, when I brought a bottle to a holiday party, there was some concern that the bottle could be mistaken by the children present for a bottle of soda), but it is worth changing your perspective on what a bottle of wine should look like. In fact, one third of a wine’s carbon footprint is attributed to the glass bottles in which it is usually packaged. While glass is an excellent option for storing wine, it is also a heavy one and thus impacts shipping. Moreover, glass bottles are not always recycled in the United States, further complicating the problem.
Despite the unique packaging, Blue Bin’s wines are still well made wines and good examples of their respective grape varieties. At the moment, there are four wines made under the Blue Bin label: Pinot Grigio, Chardonnay, Sauvignon Blanc and Rose, all produced with fruit sourced from California, utilizing sustainable growing practices.
So, in the end, the wines might look a little different, but there is no impact on the taste; only a positive impact on the environment. They taste like…wine (and good wine, at that)!
TASTING NOTES
Blue Bin Pinot Grigio 2022, California, USA, $15.00 Aromas and flavors of smoke and citrus, with a dry palate, bright acidity, medium body, culminating in long length.
Blue Bin Chardonnay 2022, California, USA, $15.00 Pear and honeysuckle greet the nose, this dry wine has nice acidity, ripe red apple and pear fruit and is medium bodied with good length.
Blue Bin Sauvignon Blanc 2022, California, USA, $15.00 An intense nose of herbal and citrus notes, this dry wine offers up bright acidity, medium+ body and long length.
Blue Bin Rose 2022, California, USA, $15.00 Redolent of cherries and melon, this wine is slightly off dry, with medium acidity, medium body and flavors of ripe watermelon and berries, with long length.
While Colorado is most usually associated with beer (and, in fact, the Colorado Rockies baseball team’s stadium bears the name of its sponsor, Coors Brewing), you might find it surprising to know that the state is also home to over 170 wineries. Moreover, wine production in Colorado dates back to 1890 when the state’s governor, George A. Crawford, planted 60 acres of wine grapes.
Admittedly, this is not a state that comes to mind when thinking of wine, but I am always game to try and expand my statutory wine knowledge. Thus, when I received the opportunity to taste samples from The Ordinary Fellow, I jumped at the chance and enlisted my friend, Ron, who previously joined me for Virginia and California tastings, to taste through a selection of these wines with me. The remainder were enjoyed at the table for Thanksgiving. As wines “born in the USA,” they were perfect options for this American holiday.
The Ordinary Fellow is much more recent that Colorado’s historic beginnings, having been established in 2021, by long-time winemaker, Ben Parsons. Parsons earned his degree in oenology from the University of Adelaide in Australia and has been (and continues to be) involved in numerous wine ventures, including one with a focus on canned wine. Originally from the UK, his latest winery launch is named for his hometown pub.
Situated in Colorado’s Grand Valley AVA, the winery sources from vineyards growing at elevations of 6,500 feet above sea level. With hot, dry, sunny days and cool nights, grapes are able to fully ripen while maintaining good acidity levels.
The eye-catching labels sport the slogan “Humble wine for the curious mind,” and other interesting phrases that appear to be quasi tasting notes. Further, they are interactive with outer sleeve silhouettes that can be rotated full circle to display alternate images and text.
With absolutely no exposure to Colorado wines prior to our tasting, we weren’t sure what to expect from them, but we were very impressed with their quality. The wines showed beautifully, displaying complexity, balance, concentration and length. My favorite of the selection was the Pinot Noir, but they were all really lovely, well-made wines and a pleasure to enjoy with friends over good food and good conversation.
Of note, these are boutique wines with small production (225-450 cases per wine) and while not inexpensive, they are reasonably priced for the quality and limited production.
TASTING NOTES
The Ordinary Fellow Sparkling Blanc De Noirs of Pinot Noir 2022, Colorado (USA), $48.00 Fresh, with citrus, slight yeast and nuts, green apple, beautiful effervescence, long length. [225 case production]
The Ordinary Fellow Riesling 2021 Colorado Box Bar Vineyard, Colorado (USA), $24.00 With grapes sourced from the Box Bar Vineyard, a growing site just south of Cortez, CO on the slopes of the Sleeping Ute Mountain overlooking Mesa Verde National Park, this wine has a 420 case production (this is the Rocky Mountain High state after all). Displays a typical Riesling nose of lemon, lime, slight petrol and minerality. On the palate, it is dry, with medium+ acidity, medium body, lime, mineral, chalk and petrol, long length, very nice. [Low residual sugar of less than 1 g/l]
The Ordinary Fellow Chardonnay 2022, Colorado Box Bar Vineyard, Colorado (USA), $34.00 Made from 100% Chardonnay grapes from the Box Bar Vineyard, which, at a 6500 elevation is one of the highest vineyard sites in the state. Notes of butter, a hint of nuts and yeast, rich and ripe with apple, medium+ body, good acidity and long length. [375 case production]
The Ordinary Fellow Rose of Pinot Noir 2022, Colorado Hawk’s Nest Vineyard, Colorado (USA), $27.00 The Pinot Noir grapes for this wine and that of the next one are grown at 6800 feet in elevation, which is outside Dolores, CO in the Montezuma Valley. Produced from 100% Pinot Noir, this is a lovely, fresh wine with peach, strawberry and floral notes, with tart strawberry, bright acidity, medium body, cherry, with a restrained elegance, which we greatly appreciated. The Tech Sheet suggested aromas of marijuana – none of us agreed, but we did all chuckle.
The Ordinary Fellow Pinot Noir 2022, Colorado Hawk’s Nest Vineyard, Colorado (USA), $37.00 Produced from 100% Pinot Noir and aged in 3-year-old French oak, medium+ toast, this wine offered up a beautiful nose, restrained and elegant with cherry, berry and floral notes, giving way to some herbal undercurrents, with vibrant acidity, medium body and culminating in very long length.
The Ordinary Fellow Cabernet Sauvignon 2021, Colorado Box Bar Vineyard, Colorado (USA), $39.00 Aromas of blackberry, slight herbal notes, and slight oak, all of which persist on the palate, along with full body, bright acidity and long length. [350 case production]
As I wrote about last year (See story), an important shift in the Chilean wine landscape has been the recognition of what grapes are actually being grown in the vineyards. More specifically, a big emphasis has been on the grape variety, Carménère. If you are unfamiliar (or less familiar) with Carménère, you are not alone. In fact, the Chileans mistook Carménère for Merlot for decades, only correctly identifying it in Chilean vineyards in 1994. Carménère has now been embraced as a singularly Chilean variety, gaining respect and an understanding for how to grow and produce this grape.
This sister variety to Cabernet Sauvignon gets its name from the French word carmin, which translates as crimson, given the variety’s deep red color. It originally hails from France’s Bordeaux region, where it was among the red grapes permitted for Bordeaux wines back in the day. While it is still allowed, it is not readily found in France these days. By 1994, as it was rediscovered in Chile, less than 25 acres could be found in the Médoc, while today there are only 197 acres in total remaining in France.
In contrast, in that same year (1994), over 8,500 acres of supposed Merlot turned out to be Carménère. This figure has grown to 25,500 acres in 2021, after peaking at 34,000 in 2014 and, presently, Chile boasts the most Carménère vines in the world. Currently, there is a diverse mix of old vines – some as old as 80 years – and newer plantings, providing winemakers with a range of options from which to craft their wines.
With Cabernet Franc as the parent variety for both Cabernet Sauvignon and Carménère, it is not surprising that the two share many of Cabernet Franc’s characteristics, including the pyrazine-influenced aromas and flavors. Most often described as green pepper or herbaceous notes, these aroma compounds shift more toward spicy, fruity flavors when the Carménère grapes are more fully ripe.
In this regard, Carménère can be produced in either a riper or cooler style, depending on what the winemaker hopes to achieve. Consequently, very ripe grapes display lots of spice, with darker fruit characteristics, yet often yield wines that are high in alcohol, body and intensity due to the warmer climate, extra time on the vine or both. Conversely, cooler climates and soils are more likely to produce wines with more pronounced vegetal aromas. Given the reduction in green pepper aromas, warmer regions, such as the Colchagua and Cachapoal Valleys, have had significant success with Carménère.
However, this robust style peaked in 2010 and has been on the decline in favor of a less ripe profile in more recent years. In particular, this stylistic shift was heralded in 2017 with the release of the Carménère Santa Rita Floresta. Since then, winemakers have strived to respect the vegetal characteristics and create balanced wines with both red and dark fruit flavors, along with more moderate alcohol and body.
Regardless of one’s preferred style, these wines are well made and generally provide a good price to quality ratio. A recent round up tasting included the wines below, which offered up a range of styles and price points. We were particularly impressed with the Viña San Esteban In Situ Carménère Reserva 2020, which, at $13.00, overdelivered and was a pleasure to drink.
I strongly encourage you to check out Chilean Carménère, but, love it or hate it, don’t call it Merlot!
Viña San Esteban In Situ Carmenere Reserva 2020, Aconcagua Valley, Chile, $13.00 A really lovely wine, especially at this price, the wine offers up aromas of smoke, blackberry, and oak, with very peppery and spicy notes. The full-bodied palate is dry, with medium acidity, medium body, ripe tannins and flavors of coffee, blackberry, earth, spice with long length.
Primus Carmenere 2020, DO Apalta, Colchagua Valley, Chile, $21.00 A very elegant wine produced from organic grapes, this wine has a fruity nose with black and blue fruit. The dry palate has medium+ body, medium acidity, and ripe, medium tannins, along with flavors of black and blue fruit, spice and cocoa and very long length.
TerraNoble CA2 2020 Carmenere Costa 2020, Colchagua Valley, Chile, $36.00 A beautifully complex wine with meaty, spicy, leafy and black cherry aromas. The palate is dry, with medium+ acidity, medium-to-full body, and ripe tannins. Blueberry and dried herbs dominate the palate, culminating in very long length.
Montes Wings Carmenere 2020, Apalta Valley, Chile, $55.00 Aromas of leafy herbs, red berries, and plum continue on the dry, smooth palate along with full body, medium acidity, oak, and very long length. Overall, a complex and elegant wine with fine tannins. You can learn more about Aurelio Montes, Sr. and Aurelio Montes, Jr. and the Montes winery in this story.
