Wine Club Newsletter - April 2019
Gifts From the Heart
Here is a story that is not wine related, but we were touched by this man, Bob Wilson, who’s generosity to a community very near and dear to where Lori grew up was awe inspiring . . .
High school was everything to me, says 92 year-old Rancho Sante Fe resident Bob Wilson, chairman of the Los Angeles based Duckett-Wilson Development Company, and co-owner of The Fish Market. “So, I am reading this article in the L. A. Times about the fires in Paradise (California), and thinking of how these kids will be deprived and it mentioned the high school. There wouldn’t be a prom. There wouldn’t be sports activities.”
Wilson immediately thought of his own high school years at Escondido High School, where he was a football player, student body president, and social butterfly. To him, those years were not only formative, they were the most carefree times he’s ever had. So, when the residents lost their homes and community to devastating wildfires last November, Wilson felt he needed to intervene.
“I thought if I could just lift their spirits a little, put a smile on their faces, then that’s what I am going to do.” Wilson says. Rather than going the obvious route of donating to an organization like the Red Cross, he wanted to make an immediate, personal impact. Initially, he thought he’d write each high school student a letter.
“Then, I thought I’d put some substance behind it.”, Wilson says. “So, I quickly made up my mind and said, “I’ll give each of them $1,000. There were 980 students. And then I realized all of the teachers, bus drivers, etc. now weren’t going to have jobs/ so I decided to include them, as well.”
Wilson’s incredible, spontaneous act of giving took place just before Thanksgiving. After he contacted Paradise High School’s principal, the giving and receiving was organized in just a week. Wilson traveled up to nearby Chico, where most of the families were following evacuation, and personally distributed each of the 1,085 checks with a letter attached explaining there were no restrictions on how the money should be spent, all he asked was that it not be used for satisfying drug addictions.
Wilson lights up when thinking of some of the responses he received. One girl held up the check and said, “I’m rich!” Another boy said he’d buy a truck. “Something that blew my mind was that one boy took out his phone right then and deposited the check on his cell phone!”
He says it’s the most heartening thing he has ever done, and Wilson is no stranger to philanthropy. His many varied interests include a summer program that sends California educators to Colonial Williamsburg every summer so they can experience America’s birthplace for themselves and transfer that back to their classrooms. But this experience was unique. It was direct, from hand-to-hand, and that made all the difference to Wilson
“I don’t know what’s going to happen to the community.” Wilson laments. “I don’t know when they are going to get it all back together. But I do keep in touch with the principal, and he says things are going as well as can be expected.” But, Wilson adds with a smile, there will be a ceremony for Paradise’s graduating class this spring. Will Wilson be there? “They asked me to come and I said, “Even if you didn’t invite me, I’d be there anyway.”
Jackie Bryant, Ranch & Coast Magazine
2016 Meritage, Kiamie
Growing Region: Adelaida District. Paso Robles, California
Varietal Composition: 8% Cabernet Franc, 7% Petit Verdot
Fermentation: French Oak
Alcohol Content: 15%
Suggested Retail: $50.00
WineSellar Club Price: $44.99
Broad Strokes: 90 Points Cellar Tracker (Only 273 Cases Produced)
From the Winery: The Kiamie Wine Cellars goal is singular: We blend distinctive Westside Paso Robles mountain vineyards into wines of expression and uncompromising quality.
This goal is reached at the hands of our phenomenal winemaker, Adam Bauman. He works to produce age worthy, high quality wines sourced from the best West Side vineyards. Letting the wines make themselves, being merely a "steward" or "conduit", utilizing both old world and modern winemaking techniques depending on the circumstances. Delestage is crucial to the Bordeaux program at Kiamie and clunky tannins are not part of our portfolio.
Appearance:
Interesting looking label, with no color accents, the focus being on the letter “K”. However, I feel when you have a unique name, it needs to be more easily identified or at the lest, readable. The other side of that coin is that this label is distinctive. The wine has a dark cherry skin hue, going to dark crimson on the edge.
Nose:
Wood fire, charcoal, roasted nuts, then comes the blackberry fruit. It’s a wonderful nose! Fruit, wood, vanilla, cumin, nutmeg, and some more blackberry. Positively powerful and present, it is engaging and luscious.
Texture:
A wonderful, full style mouth feel, without the biting acids and tannins, yet balanced and complete. It is long, rich, smooth, forward and lush, finishing with a touch of astringency.
Flavors:
Lovely blackberry and blueberry fruits, with roasted chestnuts, lead pencil, black pepper, anise (black licorice) and cola. More precisely, Dr. Pepper or cherry cola, formed into a fabulous, complex, adult alcoholic beverage table wine. Love miracles like this!
Serving Suggestions:
The winery suggests beef short-ribs with red wine and mushrooms, which would be killer with this. I would love to be drinking this wine in about ten years from now, after sitting in the cellar.
2014 Prime, Cabernet Sauvignon
Growing Region: Coombsvile, Napa Valley. California
Varietal Composition: 90% Cabernet Sauvignon, 10% Merlot,
Fermentation: 20 Months in 25% American Oak & 75% French Oak, of which 80% is new
Alcohol Content: 14.7%
Suggested Retail: $68.00
WineSellar Club Price: $53.99
Broad Strokes: (Only 547 Cases Produced)
From the Winery: After working with grapes from all over California, PRIME's winemaker, Ted Henry, launched PRIME Cellars with the 2005 vintage to focus on a prime piece of Napa Valley called Coombsville. With its cooler temperatures and unique flavor and acid profile, Coombsville was approved as Napa Valley's newest AVA in 2012. In 2013 we opened our Downtown Napa tasting room at 974 Franklin Street.
Ted is the winemaker at Napa Valley's Clos du Val and has been making wine in Napa Valley since his graduation from UC Davis' winemaking program in 1999. PRIME wines are extremely limited with production levels of less than 1000 cases annually
Appearance:
The packaging has that kind of black Darth Vader look when the bottle is full. Direct, to the point, simple, effective labeling, and the information on the back of the bottle is really cool. The wine is black at the core, dark red at the edges.
Nose:
An exotic nose, solid and firm, yet yielding generous aromatics that are intriguing and exciting. Cinnamon, plum, dark berry fruit compote, with deep black cherry, smoke, sweet vanilla oak, and a touch of balsamic.
Texture:
Lovely, large, and looming. Full and creamy, it is welcoming in the mouth. There is a nice bite of youthful acid, both in the middle and on the finish. Nonetheless, it is really a lovely drink of wine.
Flavors:
Fresh blueberry, cherry and blackberry fruits, with Asian spices, vanilla, coconut, chocolate, and notes of wood. Delicious. I also got some smoke, roasted hazelnuts, prune, maple syrup, and a touch of the balsamic from the nose. Amazing wine!
Serving Suggestions:
Ted Henry is building this wine for the long haul. I would give it 15 years to go in the bottle, perhaps even longer. As the name suggests, I would have a Prime steak with this baby!
2014 Morgon, Domaine de Javerniere, Georges Duboeuf
Growing Region: Morgon, Beaujolais, France
Varietal Composition:100% Gamay
Fermentation: Stainless Steel Tanks
Alcohol Content: 13%
Suggested Retail: $24.00
WineSellar Club Price: $19.79
Broad Strokes:
Morgon comes from a special terroir made up of decomposed rock and friable schist, and is without doubt the most typical of the ten Beaujolais "crus". Its "terroir" taste becomes more intense over time. In 1985, Hervé Lacoque moved to this domain, which was founded five generations previously. They have a long-standing relationship with Les Vins Georges Duboeuf. This wine received a 91 Point rating by Wine Enthusiast Magazine, and a 90-Point rating by the wine reviewers of “Vinous” in August of 2016.
Appearance:
Cool label, very French, yet easily readable. The back label is a little harder to read, but worth the effort. The wine has the coloring of dark cherry skin, with a hint of greying from age on the rim of the glass.
Nose:
Very nice, bottle-aged fruit is nicely evolved. A touch of smoke and bacon underlie the dark berry fruit, with a note of prune, truffle, and soil. Note these elements took 15 minutes to come out, as the nose is quite reserved at first.
Texture:
In the first moments, as in the nose, the wine is closed up and feels a bit acidic. It then opens to a more generous level of fruit and complexities, while maintaining a gentle but determined mouth feel. It is how a wine is supposed to be!
Flavors:
Such a lovely, age-evolved mouth full of Cru Beaujolais, I love it! Mature cherry, red berry fruit, especially raspberries, with a hint of bittersweet chocolate and roasted nuts. I also enjoyed essence of anise, white and black pepper, some more blackberry fruit, a hint of the soil, herbs and smoke.
Serving Suggestions:
Serve as an accompaniment to grilled meats, spicy foods and fine aged cheeses. This is a solid performer, and still has a few years to go in the bottle.
2015 Chateau Vieux-Riviere, Lalande de Pomerol
Growing Region: Lalande de Pomerol, Bordeaux, France
Varietal Composition: 85% Merlot, 10% Cabernet Sauvignon,
Fermentation: French Oak
Alcohol Content: 13.5%
Suggested Retail: $36.00
WineSellar Club Price: $31.49
Broad Strokes:
Lalande-de-Pomerol is a wine of the Right Bank of the Region in southwestern France. It lies just to the north of the more-prestigious title, in the area known as the Libournais, after the city of Libourne.
Only red wines are classified under the Lalande-de-Pomerol AOP. They are made predominantly from Merlot, but may also contain Cabernet Franc, Cabernet Sauvignon and Malbec. As with most of the Right Bank appellations, the approachability of Merlot makes these wines very popular in the modern marketplace. A 90-Point Cellar Tracker
Appearance:
Classic looking Bordeaux label, equipped with the etching of the Chateau, various styles of fonts, and a pretty capsule. The wine itself has a youthful red/garnet hue, becoming nearly clear when reaching the rim.
Nose:
Nice, new world style of Bordeaux wine scent, meaning deeper extraction of fruit, yet maintaining some of the classic aromatics, sweet and cedar, cigar box, tobacco, cedar chest, leather, strap, smoke and spice. We can add chocolate, vanilla, and focused dark berry fruit to it as well.
Texture:
Again, it has the classic essence of Bordeaux elegance and balance, yet with some ripe, fresh fruit (California style). It is even and smooth, with no harshness or overt astringency. Just love the length and feel in the palate with these.
Flavors:
Straight from the aromatics come the focused red fruits, vanilla, leather strap, cedar, tobacco, smoke and spice. Blackberry and Bing cherry, with hints of cola (more like root beer) and a note of basil on the finish.
Serving Suggestions:
This wine will keep for an additional ten years if properly cellared and will be a true delight to pop open sometime after 2025.
2015 Albariño, Per Caso, PasoPort Wine Company
Growing Region: Edna Valley, California
Varietal Composition: 100% Albariño
Fermentation: 8 Months Stainless Steel and Neutral Oak
Alcohol Content: 13%
Suggested Retail: $28.00
WineSellar Club Price: $22.49
Broad Strokes:
PasoPort Wine Company purchased Per Caso Cellars in 2014. Steve Glossner has actually been the Per Caso winemaker since its inception back in 2007. Here are comments from the winery regarding PasoPort: Created by winemaker, Steve Glossner and his business partner and wife Lola. Steve has a long history of winemaking in Paso Robles. He started his career at Justin in 1994 and then worked for Adelaida Cellars & Halter Ranch before turning to consulting and starting PasoPort.
PasoPort is a ten year old family winery with production of about 1500 cases focusing on port-style wines. Our bottles are branded with original artwork in the style of the 1940’s and 50’s. In 2013 the winery purchased an alembic pot still for the purpose of producing our own brandy to fortify the port-style wines
Appearance:
It has a pretty label and is a good-looking package overall, especially the embossing on the label. You would never guess by first glance it was an Albariño from California. The wine is gold/silver in color, with a tinge of olive green hue.
Nose:
Tree fruit, mostly ripe pear, with yellow apple and peach nuances. You may also detect Meyer lime, with spices of nutmeg and cinnamon. White flowers, Pear William, ginger, star fruit, fresh hay, mint and even corn. Wow!
Texture:
It is medium-bodied in weight, and enters the palate softly, keeping an even, mild, seamless sensation on the palate start to finish. The finish is dry, but leaves an enjoyable impression of fruit, and a hint of spritz.
Flavors:
The peach and pear fruit come forward first, laced with honey and a bit of saffron. Very ripe citrus, reminding me of the Orange Julius drinks I enjoyed in my youth. Touch of herbs, melon, mint, honeydew melon rind, butter, and pineapple.
Serving Suggestions:
Lovely to drink on its own or with lighter styled dishes such as composed salads, crudo and various appetizers.
NV Champagne De Saint-Gall, Brut, Le Rose, Premier Cru
Growing Region: Cotes des Blancs, Montagne de Reims
Varietal Composition: 59% Chardonnay, 25% Pinot Noir, 16% Vin Rouge Tranquille
Vinification: Handpicked. Fermentation in stainless steel tanks, 36 months on the lees.
Dosage: 9g/l from a solera that goes back 40 years
Alcohol Content: 12.5% abv
Suggested Retail: Newly introduced to the United States
WineSellar Club Price: $54.99
Champagne De Saint Gall is the flagship label of Union Champagne, an Avize-Based “new-generation” cooperative on a meteoric rise to stardom. Historically most of the company’s wine has been sold to the region’s iconic houses to be blended into their top luxury brands, a practice which still accounts for a sizable proportion of Union Champagne’s business. As far as cooperatives go, this is without question the wealthiest of its kind in the world let alone the wine trade, with a staggering 615 hectares of Grand Cru vineyard land, 615 hectares of Premier Cru vineyard land, and 135 hectares of “mere mortal” unclassified vineyard land. Union Champagne’s recent shift, a commitment to producing and selling finished wine on their own, is the most interesting thing to happen in Champagne in the last forty years!
From the Winery:
Deliciously fresh, we love this Champagne as an Aperitif or during the meal. We love the vivacity on the palate!
Appearance:
A delicate coral hue
Nose:
Sour cherries, wild strawberries, roses and cashews
Texture:
Playful, bubbles dance on the palate!
Flavors:
Vivacious on the palate. Red currants, Bing cherries, raspberries, strawberries, roses, cashews and toasted brioche
Serving Suggestions:
There is so much room to play with this Rose Champagne! Start a meal with it serving it with grilled jumbo prawns …. or end a meal with it paired with a raspberry Pavlova!
2012 Champagne De Saint-Gall, Blanc de Blancs, Grand Cru
Growing Region: Cotes des Blancs: Mesnil-Sur-Oger, Oger, Clamant, and Avize
Varietal Composition: 100% Chardonnay
Vinification: Handpicked. Fermentation in stainless steel tanks. 5 years on the lees
Dosage: 8g/l from a solera that goes back 40 years
Alcohol Content: 12.5% abv
Suggested Retail: Newly introduced to the United States
WineSellar Club Price: $64.99
Champagne De Saint Gall is the flagship label of Union Champagne, an Avize-Based “new-generation” cooperative on a meteoric rise to stardom. Historically most of the company’s wine has been sold to the region’s iconic houses to be blended into their top luxury brands, a practice which still accounts for a sizable proportion of Union Champagne’s business. As far as cooperatives go, this is without question the wealthiest of its kind in the world let alone the wine trade, with a staggering 615 hectares of Grand Cru vineyard land, 615 hectares of Premier Cru vineyard land, and 135 hectares of “mere mortal” unclassified vineyard land. Union Champagne’s recent shift, a commitment to producing and selling finished wine on their own, is the most interesting thing to happen in Champagne in the last forty years!
From the Winery:
This is the quintessential expression of Champagne De Saint-Gall and our pursuit for mastery with Chardonnay! It promises the ability of many years for cellaring!
Appearance:
Pale golden hue
Nose:
Delicately toasted almonds, honeycomb, brioche and acacia flowers
Texture:
Very fine bubbles with a long lingering finish
Flavors:
Clean and bright on the palate, citrus, freshly sliced green apple, honeydew melon, honeycomb, and blanched almonds
Serving Suggestions:
Being that Saint Gall is said to be the Patron Saint of birds, geese and poultry, it is quite fitting that we would pair this Champagne with Chicken in a Veloute Sauce (or some form of roast chicken in a lovely cream sauce)
Bridget’s Limoncello Recipe
Bridget Cheslock soon to be Bridget West (nuptials this June), our in house Certified Sommelier, Champagne Master, French Wine Scholar, and Advanced, WSET, took some of the Meyer Lemons from our 50 year old family tree and blew our minds with this fantastic recipe. I have been cherishing/hoarding my Limoncello!
Ingredients:
- 9 Lemons, preferably Meyer Lemons
- 1lt Good Vodka (I use Stoli)
- 1.5lt of water (averages out to be about 6 ¼ cups)
- 2 ½ cups of white sugar
Utensils:
- 1x Strainer
- 1x Pot
- 1x Big Jar with sealed tap
Cooking Method:
Step One
- Peel 9 lemons. Make sure you only peel the skin without getting the white part of the lemon.
- Place the lemon skins in a big jar and add vodka. Seal the jar and let it infuse at least a month!
- The lemons need to soak in this liquid for at least a month for the Limoncello to be bold yellow in color and full of flavor.
Step Two
- Bring 1.5 liters of water to a boil and add 2 ½ cups of white sugar.
- When the water cools add the marinated yellow alcohol to the water using a strainer so the lemon skins don’t go into the limoncello.
- Put a glass of water into the jar, mix it around and add it to the mix. This will get the most flavor out of the lemon mix for the limoncello to be full of bold flavor.
- Now mix the limoncello well for a couple of minutes.
- With 1.5lt of water and 1lt of vodka you should be able to get almost 3lt of limoncello.
- Fill up empty glass bottles with the limoncello.
- Put one bottle of limoncello in the fridge and store the other ones in a dry cool place.