Last week, we held a press event to launch the Geyser Peak Block Collection, one of the wines that the company for whom I am working represents. Prior to the event, in my role as a PR Assistant, I had sent out the invitations, managed the guest list, coordinated wine shipments, drafted a press release and put together over 100 press kits.

Held at the fabulous Bouley Test Kitchen, attendees had the opportunity to hear from both the winemaker, Mick Schroeter, and David Bouley himself. The three wines in the Block Collection were paired with three dishes each, which represented the Bouley restaurant cuisines — French, Mediterranean and Asian. It was a lovely event and, after I had checked everyone in, given them a press kit and their nametag, I was able to take a seat and join in the tasting, albeit it a bit late.

The first pairing was with the Geyser Peak Block Collection River Ranches Sauvignon Blanc 2008. This is obviously the new vintage; so new in fact that we weren’t sure the winemaker was going to be happy with the final blend, bottling it only the week before the event.

With intense aromas of citrus, melon and lemon pith, the medium-bodied, dry wine provided lemon, pith and mineral on the palate, with long length. Joining this wine were the following three plates: porcini flan, dungeness crab with black truffle dashi; oil poached shrimp and diver scallops in an ocean herbal broth; and a kumamoto oyster with a plum wine jelly. Each one was equisite on its own and even more so with the wine.

Next up was the Water Bend Chardonnay 2007. I had originally thought that “water bend” referred to the block or vineyard from which the grapes had come, but rather, it is a special barrel process. During the construction process, the wood is soaked and then heated over a hotter fire than a traditional barrel process, which provides greater carmelization of the natural wood sugars. Yet, despite this approach, the wine itself was not overly oaked in aromas or flavors. Instead, aromas of apple, blossom, mineral, slight citrus and a hint of yeast, which yielded to a creamy and rich wine with peach, citrus and yeast flavors lingering on the palate. To complement the wine, Chef Bouley and his team prepared black sea bass in a vanilla infused saffron sauce; maine day boat lobster with celery root, peas, blood orange and pomegranate; and line-caught halibut with popped rice.

I did not get to taste the final wine, the Walking Tree Cabernet Sauvignon 2005, given my late arrival, but I will taste it on my own in the next few weeks. The Walking Tree vineyard is so named for an oak tree that gently creeped down the steep hillside of the 12 acre vineyard over a period of 2.5 years, until it finally reached the bottom and eventually met its demise. Trees aside, Mick described the wine as being a classic Alexander Valley Cabernet showing bright and youthful blackberry fruit, dark chocolate, pepper and spice. He further added that it was rich and voluptuous with fine-grained tannins and juiciness. It was served with organic Colorado rack of lamb with a rosemary crust and zucchini-mint puree; Long Island duckling with a Balinese pepper crust, white truffle honey and a verjus, ginger dressing; and rack of veal with heart of palm and Japanese egg.

An additional two wines were poured from the Geyser Peak Reserve series — the Alexandre Meritage 2004 and Cabernet Sauvignon 2004. The Bordeaux blend provided aromas of blackberry, herbal notes and pepper, which continued on the palate as bright, lush fruit with long length. The Reserve Cab was meaty with black raspberry, chocolate and mint/euclyptus notes. These wines were served with a cheese course, which consisted of cow cheeses, which match better with reds, while goat cheeses pair well with white wines. Also on the cheese plate was a d’Agen prune, which I really enjoyed even though I was convinced that I didn’t like prunes. As David explained, these special prunes originate in the Dordogne region in France and are soaked in Armagnac, with the prunes stuffed with pureed prune.

As if that wasn’t enough, an onslaught of desserts, petit fours and other delectables followed. Moreover, guests were sent home with a tea cake and a bottle of the Walking Tree Cabernet Sauvignon. An embarrassment of riches to say the least.

The entire afternoon appeared to be well appreciated by the attendees. One guest went so far to say that if he were to die on his way home, he should die happy as it was the best meal he had ever eaten. He further stated that it was better than sex. All in all, it was a great event and I enjoyed the opportunity to not only attend, but also to participate in some of the preparations.