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Review: Dow’s 2012 Late Bottled Vintage Porto

Our exploration and appreciate of Port wines continues. Recently we reviewed a Reserve Port, that we enjoyed as the late summer evenings started to cool. That one was a non-vintage, as most Ports are. Yet many Port makers also produce a Late Bottled Vintage, or LBV Port. As luck would have it, not long ago, we received a sample bottle of Dow’s 2012 LBV Porto for tasting and review.

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When I posted a picture of the bottle on Instagram, one of the most common questions I received is: “what does it mean to be ‘Late Bottled?’” Frankly, I wasn’t sure myself, so I consulted my trusty wine research expert…Google. According to Wine Enthusiast magazine, the official definition is “a ruby Port from a single year, chosen for its high quality and bottled after aging for four to six years in wood.” So LBV is a high quality Port, vinted from a single year’s harvest, and aged prior to release. As such, they are ready to drink upon release and do not require additional aging to be enjoyed.

Dow’s Port house has been in operation since 1798. Unlike most Port merchants, who exported their products to the thirsty masses, founder Bruno da Silva emigrated to England and set up shop importing his wines from Portugal. He assimilated into London society, marrying an Englishwoman, and established a thriving business. During the Napoleonic wars, da Silva was granted permission to arm his merchant ships, and thus became the first and only Port producer to ship its wines under their own armed protection.

da Silva’s son, John, took over the business, and through several partnerships and mergers – including one with George Acheson Warre, of Warre’s Port, built the success and reputation of the company. In 1877, John and his partners merged with Dow & Co. Although Dow & Co. was smaller they had built a strong reputation with quality vintage ports, so the decision was made to use the Dow name, and Dow’s Port brand was established. Since 1961, Dow’s has been a part of the Symingtons Family of Port producers.

Now that you know the story, let’s find out about the wine. Many Port houses release LBV every year, but Dow’s only produces LBV Porto in the best vintages. With the bar set with high expectations, what did we think

The following wine was provided as a media sample for review. All review, descriptions, and opinions are our own. We received no additional compensation.

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Deep, inky purple. Aromas of bramble, blackberry, vanilla, and smoke. Flavors of ripe blackberry, black cherry, mocha, caramel, vanilla, and smoke. Mellow, smooth, and soft, with a luscious, round mouthfeel. Long, dry, smoky finish with black fruit. Less chocolate than many ports, and distinctive in its drier profile. Definitely a dessert wine, but not as sweet as others. Elegance in a bottle.

With an SRP of $24.00, and available at major retailers for less, you owe it to yourself to grab a bottle, settle into your favorite, comfortable chair, and enjoy a glass.

Cheers!

  • By Kent Reynolds
  • Artistic and content inspiration by Robyn Raphael
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Loder Vineyards

In Western Placer County, near where the suburban housing tracts meet the rural farms and ranches, the Loder family has a small parcel of wine grapes. Ron and Kathy Loder are long-time wine lovers. When they were raising their children, they had grassy fields for the kids to play and practice football. Once the kids were grown, Ron and Kathy decided to plant grapes and make their own wine.

Getting started wasn’t as simple as just planting some vines and waiting for them to produce fruit. Ron was serious about wanting to make good wine, so he contacted U.C. Davis; renown for their viticulture program; and asked for help. Ron and Kathy really, really wanted to grow Cabernet Sauvignon – their favorite varietal wines. However, the experts told them that their microclimate and soil were not suitable. Instead, they were advised to grow grapes more suited to the Mediterranean climate here – Barbera and Tempranillo, and interestingly, Cab Sauv’s parent, Cabernet Franc. In all they have about ¾ of an acre of Estate vines, and they also source other varieties from vineyards around Northern California.

A couple of weeks ago, we were invited to visit and experience Ron and Kathy’s production. The group started with appetizers and wine in the Loder family home, and then Ron escorted us out to the vineyard for an educational tour. One of first things I noticed about Ron is his passion for wine growing and winemaking. Ron enthusiastically talked us through the process, from initial plantings, to waiting the three years before the vines produce wine-quality grapes, to harvest, crush, and production. While in the vineyard, he brought out his refractometer, the instrument used to determine the brix (sugar level) in the grape juice, and allowed each of us to have a look.

Ron is also a humble man, relating the story of his efforts to cheat the process and make wine with grapes from two years old vines. It was a complete failure, and they marked the bottles with an “F”. They still have a few bottles, just as a reminder.

After the vineyard tour, we moved on to the fermentation room and cellar. Robyn even had the chance to punch down some recently harvested grapes that were in the fermentation tank! Then, of course, we got to sample more wine.

Loder Vineyards is not a commercial production, but with the quality of their wines, they should be. Touted as “no headache wine”, Ron uses a minimalist approach, with microscopic amounts of sulfites used, and little other intervention. All of the wines spend nearly two years in oak before bottling. Just a few weekends before our visit, they had just bottled their 2016 vintage.

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A true “friends and family” production, the Saturday following our visit, they would host their annual harvest and crush party. We were invited, but already had plans to be out of town.

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Ron’s vocational background is in commercial building construction. As such, when they first started bottling wine, they used blue painter’s tape as labels; having an ample supply on hand. This tradition continues today, and Ron says if he ever does enter commercial production, his labels will be designed in similar fashion.   

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All of the wines we tasted were well made and complex. Fruit forward without being jammy, with smooth tannins and balanced acidity and oak influences. We tasted Estate Barbera and Tempranillo, some interesting blends such as Tempranillo-Cabernet Franc (Kent’s favorite) and a Barbera-Cabernet Sauvignon. Yes, Ron and Kathy have made connections in the wine world, and source Cabernet Sauvignon from Lake County, so they can make and drink their beloved favorite. We barrel tasted the 2016 Cabernet Sauvignon, and it is already coming along, with promise to be a fantastic wine!

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We were honored to be invited to this event, and consider Ron and Kathy, and all of the other’s there that evening, to be new wine friends.

Cheers!

  • Text and photos by Kent Reynolds and Robyn Raphael

Review: Graham’s Six Grapes Reserve Port

As the days grow shorter, and temperatures begin to cool, our thoughts turn from crisp, refreshing whites and rosés to bigger, heartier reds. The foods we enjoy in the cooler weather match these wine preferences, too. Fewer salads and grilling (though we grill year-round…don’t hate, we are in NorCal, afterall) and more stews and roasts. And once you’ve completed your rich, filling, autumnal meal, there are fewer things more regal; more elegant; than sipping a glass of Port.

Whether your thing is ruby or tawny, or maybe a white Port, the fortified elixir is warming, soothing, and immensely satisfying. We tend to favor ruby Port, be it a “Port-style” domestic wine, or a genuine Porto from Portugal, we love the rich flavors, the full, round mouthfeel, the smooth, velvety tannins, and the long, juicy finish. It’s literally dessert in a glass.

We recently received a sample bottle of Graham’s Six Grapes Reserve Port. W & J Graham has been making Port since 1820. After 198 years, they really know what they’re doing! William and John Graham originally set up shop as textile traders. In 1820, they accepted 27 barrels of Port as payment for a debt. They must have been impressed with the product, because they decided to change their business direction and produce Port.

I found it interesting to learn, with the American fascination with all things British Royalty, that W & J Graham was commissioned to produce a special Vintage Port for the marriage of Prince Harry and Meghan Markle back in May of 2018. While we weren’t able to have a taste of that special wine, we did thoroughly enjoy this bottle as a reasonable alternative for we commoners.

Port is a fortified wine. What does it mean to be “fortified?” Great question. Port starts out like any other wine. Grapes are harvested and fermentation started. However, before the yeast can finish eating all the sugar, fermentation is intentionally stopped by adding a high-proof spirit, typically brandy. This stops the fermentation process, and the wine retains a higher level of sugar. This process was originally developed to preserve the wine during shipping – back in those days everything was transported by ship, and traditional wine often spoiled in transit. The brandy also increases the alcohol content; fortifying the wine. This process gives Port its distinctive sweet, rich flavor profile.

The Graham’s Six Grapes Reserve Port is always a solid performer. Made from grapes harvested from the same vineyards that result in their Vintage Ports, the Six Grapes Reserve is often compared to those pricier bottles. How good is it?

The following wine was provided as a media sample for review. All review, descriptions, and opinions are our own. We received no additional compensation.

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Wow! This is dark! Inky purple color. There are aromas of black currant, stewed blackberry and cherry, and blueberry. As the wine glides over the lips, silky smooth tannins deliver rich flavors of spicy blackberry, cassis, blueberry, and cherry…lots of cherry! There are notes of black pepper and spice mid-palate. Decadent full body and mouthfeel. The finish goes on and on with chocolate covered cherry, blackberry, and soft spice.

Graham’s Six Grapes Reserve Port has a Suggested Retail Price of $24, but it is available at larger retailers (think Total Wine & More) for as little as $16. For a wine this good, at such an affordable price, you should go get some. Now.

Cheers!

  • By Kent Reynolds and Robyn Raphael

Exploring the Rhône through a Wine Glass

During the 2017 Wine Bloggers Conference, we were introduced to the wines of Cariñena, Spain. Predominantly Garnahca based wines, we were instantly in love. As we enjoyed the flavors of these wines, we began to yearn to explore other regions noted for their Garnacha wines. Perhaps the most famous of these regions is the Rhône Valley in France. There, as in most of the wine world, this fantastic and versatile red grape is known as Grenache.

The Rhône Valley is in the southeast of France. It is one of the oldest grape growing regions in the world, with viticulture documented as early as the 4th century B.C. The valley runs some 150 miles in a north-south direction, and as such, encompassess a wide variety of soil and growing conditions. The Rhône Valley can generally be divided into the Northern and the Southern. In the Northern Rhône, Syrah is king, with the wines generally dominated by this grape. Village (and wine) names such as Côte-Rôtie, Condrieu, Crozes-Hermitage, and Hermitage may be familiar to you, as these are some of the more famous Syrah regions in France.

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Credit: WineFolly.com

In the Southern Rhône Valley, the wines are most often blends, with Grenache playing the lead role, usually supported by such cast of characters as Syrah and Mourvèdre. These wines are commonly known as GSM. In addition to reds, the Rhone Valley also produces some stunning white wines, from Viognier, Marsanne, and Roussanne grapes. While we’ve had Grenache and Viognier wines before, including GSM and Viognier from the Rhône Valley, we wanted to deliberately dive into some fine Southern Rhône Valley wines to explore and get to know the region as well as the wine.

The more well-known villages in the Southern Rhône are Côtes du Rhône, a rather generic term for wines from this area, Côtes du Rhône Villages – denoting a more specific identity of place and quality, Gigondas, Vacqueyras, and what is arguably the most famous and best quality Southern Rhône region, Châteauneuf-du-Pape. There are many other villages worth exploring, but we wanted to focus on the most famous and prolific for now.

The Southern Rhône is a Mediterranean climate, as one might expect in the South of France. Long, warm summers and mild winters provide ideal growing conditions for Grenache. In addition, the Mistral winds, blowing up to 60 miles per hour, some 150 days per year, provide cooling and drying to the tight, fungus-prone Grenache grape clusters. Hold on to your hat, to be sure, but appreciate those high winds for the effect they have on this cherished wine!

Before we dive into the wines, allow us to share another little tidbit from history. The famous Châteauneuf-du-Pape is roughly translated to “New Castle of the Pope.” In 14th century, the papacy moved from Rome to Avignon, a village along the Rhône River near the southern end of the valley. Apparently the Popes enjoyed the tranquility of French countryside! In 1317, Pope John XXII had a summer residence built at what is now Châteauneuf-du-Pape. Although construction was not completed until 1333, a year before Pope John XXII’s death, the name remains and the wines from this region remain coveted for their quality.

With our interest in Southern Rhône wines, we were pleased to receive the following bottles as media samples. Tasting through these wines, we were transported to the South of France in each glass. Though we have not yet been in person, the Rhône Valley is definitely high on our list of places to visit.

Now, on to the wines!

The wines below are media samples. All thoughts, opinions, and notes are our own. No other compensation was received.

Ogier Côtes du Rhône Artesis Blanc 2016


Golden color in the glass. Aromas of white flower, light straw, and tropical fruit. In the palate, there are flavors of lemon and grapefruit, with hints of mango, and soft floral and herbal notes rounding out the mouth. Soft, full mouthfeel with vibrant acidity. The finish is medium with pleasing notes of citrus, tropical fruit, and floral. Excellent pairing with grilled sea bass and rosemary quinoa.

Ogier Côtes du Rhône Artesis 2016

Deep, rich purple color. We decanted for about an hour before serving. On the nose, luscious aromas of blueberry, raspberry, and plum with spicy notes. On the palate, blackberry, black cherry, blueberry, and plum, with black pepper, baking spice, and vanilla. Notes of milk chocolate as the finish develops, ending with spicy black fruit. The mouthfeel and tannins are incredibly soft, round, and smooth, with medium acidity. We paired this with, of all things, carne asada tacos with a radish-cilantro salsa, and it was sublime. A truly amazing Côtes du Rhône.

Ogier Gigondas Dentellis 2014

Deep ruby color. Decanted for about an hour and pleasing aromas of raspberry, bramble, and black pepper. On the palate, there are flavors of cherry, red currant, cranberry, raspberry, and spice. At mid palate mineral and crushed granite notes emerge, along with hints of milk chocolate and black pepper. Medium body with mild tannins and acidity. We paired this with grilled Ahi tuna steaks, and the combination was amazing! The spice in the wine really enhanced the flavor of the tuna. This is a truly amazing wine!

Ogier Châteauneuf-du-Pape Reine Jeanne 2014

They call this the wine of kings, king of wines for a very good reason. Rich, complex, and delicious. Cherry red color with brick rim. Aromas of chocolate covered cherry, licorice, and smoke. On the palate there are flavors of black cherry, ripe raspberry, tobacco, licorice, cloves and other baking spice, and smoky notes. Tannins are firm but smooth, and ample acidity perfect for food pairing. We had this with grilled rib eye cooked medium rare, and it was heavenly perfection. Long, spicy finish with abundant red fruit and milk chocolate. Please may I have another?

As you can tell, we were very impressed with the wines of the Southern Rhône Valley. If you’d like to travel to the Rhône in a wine glass, head to your local wine shop and get yourself some of these amazing wines today!

Cheers

  • By Kent Reynolds and Robyn Raphael
  • Photo Credits, unless otherwise noted: Kent Reynolds

References:

Wine Tasting in Paradise at MauiWine

Nestled on the southwestern slopes of the Haleakala volcano, just past a stretch of white-knuckle switchbacks, near the community of Ulupalakua, lies an oasis. A wine oasis. Yes, a wine oasis in Paradise!

We had been planning a trip to Hawaii, to include a few days on Oahu, then a week on Maui. Knowing that there are now wineries in all 50 states, we turned to Google to find out where might be the Hawaiian wineries. As luck would have it, right there on Maui, there is MauiWine. We contacted them in advance to arrange a tour and tasting, and General Manager Joe Hegele graciously offered to be our personal tour guide.

MauiWine’s story is rich in history and culture. The winery lies on a property formerly owned by Captain Makee, a whaling captain in the mid-1800’s. The story goes that Captain Makee spotted the land while passing by the south side of Maui on the way to Oahu. He committed to himself that one day he would live there.

Prior to Captain Makee owning the land, however, King Kamehameha III leased it to a rancher,  L.L. Torbet, who established a plantation and ranch. Torbet raised potatoes, and during the California Gold Rush, bought a boat to carry his crop to hungry gold miners on the mainland. Unfortunately, his boat sank, and he lost everything.

Meanwhile, Captain Makee was having his own challenges. A crewman aboard ship, upset at being denied leave, snuck into Captain Makee’s cabin at night, and attacked him with a hatchet. The attack failed, the crewman escaped, and Captain Makee decided it was time to retire. After settling in Honolulu, he eventually followed through on his commitment to settle on the land he had seen on Maui. In January 1856, he purchased the Torbetsville plantation, establishing a home and cattle ranch.

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Having survived the attempt on his life, Captain Makee came to understand that life is a gift, and devoted his days to celebrating life. He loved the local roses, Lokelani, and dubbed the property Rose Ranch. He soon became known for his hospitality and day’s long parties. Dignitaries, including Hawaiian King Kalakaua and Queen Kapiolani would visit for hula dancing, poker games, and relaxation.

Even today, the property is considered sacred ground. As you enter, in front of the King’s Cottage, you pass a hula circle, carved from cypress trees planted in the 1870’s for King Kalakaua, known as “the Merrie Monarch”, who would sit and watch hula dancers on that spot. The cypress trees stood for nearly 150 years, until a storm in 2012 brought two of them down. Local artist Tim Garcia, was brought in to carve the remaining trunks into representations of King Kalakaua, hula dancers, and vessels. Joe said that even to this day, ōlapa (hula dancers) from around the world will visit the MauiWine Hula Circle to perform their dances.

Joe has a long-standing connection to Rose Ranch. He was raised here from the age of five. Though he did head to the mainland to attend college and gain some work experience, he returned to Rose Ranch five years ago to manage winery operations.

Once known only for their pineapple wines, under Joe’s direction, MauiWine has undergone renaming, rebranding, and the expansion of their grape wine program. Though they do source juice from the mainland, their 16 acre vineyard is planted to several varieties, including Syrah, Grenache, Viognier, and Chenin Blanc.

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Unlike most vineyards, where sun exposure is paramount to encourage ripening, the MauiWine vineyards biggest threat is fruit rot. With the humid climate in Hawaii, the vines and grape clusters here are pruned to encourage air flow. This includes a canopy management program focused on leafing, rather than shade, and fruit drop to open up the clusters. From flower to fruit set, they have about a 40% conversion rate. They have also been experimenting with grape shattering, which further reduces rot risk. All of the vineyards are harvested, then field sorted to ensure only the best fruit comes in. No sorting tables are used in the winery.

At about 2,000 feet elevation, and relatively short sun exposure; just 11 to 12 hours per day, despite to the tropical location, MauiWine is considered a cool climate vineyard, with average temperatures in the mid-70’s. The grape growing season on Maui runs from about January through August. The early season helps to avoid hurricanes, which could – and have – damaged crops.

On August 8, 2014, Hurricane Iselle made landfall on Maui. Harvest had begun, but the entire 6 acre Syrah crop remained in the vine. Winds from the hurricane blew the vines over and there was fear the crop would be lost. However, MauiWine put out a call on Social Media, and volunteers arrived to help. The harvest came in, and production went on as normal. It turned out the the vines were not severely damaged, and they continue to produce today.

When most people think of wine from Hawaii, they think of pineapple wine. And they’re not necessarily wrong. Pineapple is a year-round crop, which enables MauiWIne to run it’s production year-round as well. More than 84,000 pounds of Maui Gold pineapple is processed at MauiWine each month, and turned into three different styles of wine. 

This may come as a surprise, MauiWine pineapple wine is NOT the syrupy sweet wine you may be expecting!We had the opportunity to sample all three pineapple wines offerings:

Hula o Maui – Pineapple Sparkling Wine

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A brut sparkling wine made entirely of Maui Gold pineapple. Pale straw color, with vigorous streams of bubbles. Dry and fruity, and quite tasty. Produced in the traditional champagne method, this is a serious bottle of bubbles, that also doubles as a playful mixer for mimosas!

Maui Blanc – Off-dry Still Wine

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Here’s a wine sure to please the Mosacto lovers in your party. Semi-dry but with plenty of character and depth. Also produced from 100% Maui Gold pineapple, this wine would pair nicely with spicy foods. This was the first wine produced by MauiWine, back in 1977, while waiting for their grape vineyards to mature. Don’t miss this one of a kind wine!

Maui Splash – Pineapple Wine infused with Passion Fruit

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The sweetest of the trio, and perhaps the most popular. It retains the pineapple character, but adds a splash of tropical sweetness on the palate and finish. It’s like a day at the beach, in a glass. Great on it’s own, or add a splash of soda for a refreshing spritzer. In production since 1992.

As good, and intriguing, as the pineapple wines were, the real treat of our visit was the personal tasting of the Rose Ranch Wine and Estate Wine lines. MauiWine is proud of their pineapple wine, and as we learned, there is good reason for that. Still, the vineyard is the passion project, and the one that intrigued us most. Joe hosted us in The Old Jail; an historic building on the property that was once, well, the local jail. MauiWine has updated the space nicely – no dank cells and bread & water here – this is as upscale a tasting venue as we’ve ever visited. While most guests enjoy tastings in the King’s Cottage tasting rooms, club members and others looking for a deeper experience may reserve personalized tastings in the Old Jail. Here, Joe poured us samples of the best that MauiWine has to offer.

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No. 001 – Traditional Method Sparkling Wine

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From the Estate Collection. A crisp, delicious wine, made from 60% Chardonnay and 40% Pinot Noir. The juice is sourced from California, from a well known Napa producer (but who cannot be named for proprietary reasons.) Vigorous streams of fine bubbles rise in the glass. Flavors of almond, yeast, and fresh-baked bread, with apple and pear, and a nutty finish. If I didn’t know this was a MauiWIne, I’d swear it was from Champagne!  

LoKelani – Sparkling Rosé

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A Rose Ranch Wine Collection wine. A brut sparkling wine made from Syrah and Pinot Noir. Very pale pink. Honestly, neither of us would have known it was a Rosé if Joe hadn’t said so before pouring. Flavors of strawberry, cranberry, and some citrus notes. Quite a delight!

2017 Ulupalakua Vineyards Viognier

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Another from the Estate Wines collection. We are big fans of well-made Viognier. And we’re now big fans of the Ulupalakua Vineyards Viognier! Dry, with floral aromas and flavors of apricot, citrus, and mineral notes, with a spicy finish.

2017 Ulupalakua Vineyards Rosé

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Estate Collection. A blend of 90% Syrah and 10% Grenache, and an interesting blend it is. The Syrah from Block 2 is farmed specifically to be vinified into Rosé, in the maceration method; harvested early to preserve acidity, and left on the skins after harvest for a very short time, just to add some color. Meanwhile, the Grenache portion is made in the Saignée method, in which the grapes are pressed for red wine production, and a small portion is bled off (saignée in French) to intensify the color of the red wine. The bled off portion is then made into a Rosé wine, and in this case, added to the Syrah Rosé. The result is a delightful, dry, crisp Rosé wine with flavors of strawberry, cherry, raspberry, and tropical fruit.

2017 Ulupalakua Vineyards Grenache

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Estate Collection. You might think of Grenache as a full-throttle, big red. In this case, you couldn’t be more wrong. This Grenache is as elegant and restrained as we have ever had. Pale ruby color; crystal clear (look at that color in the photo!) But don’t let the pale color fool you. This beauty is bursting with flavors of black cherry, plum, licorice, and earthy notes. It is bone dry, with zippy acidity and a spicy finish. Joe recommends serving slightly chilled, and since that is how he served it to us, we absolutely agree!

2016  Ulupalakua Vineyards Syrah

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Estate Collection. This is the big, bold, meaty red you’ve been looking for! Inky purple color. Big flavors of crushed blackberry, chocolate-covered cherry, licorice, and earth. Big, chewy tannins balanced with medium acidity, On the finish there is kirsch and mineral. A stunning wine, indeed!

After we wrapped up our Old Jail tasting, Joe escorted us on a walking tour of the winery production area. MauiWine is a study in contrast; the vintage, plantation-style buildings housing the facility and cellar are juxtaposed with state-of-the-art winemaking equipment. Joe pointed out their new bottling line; a shiny stainless steel workhorse that has the capability to seal bottles with all four major wine closures: traditional cork, screwcap, crown caps (part of the sparkling wine production, for secondary fermentation), and the familiar sparkling wine cork, secured with a wire cage. The facility, view, and surroundings are all very impressive, and well worth a visit! Tours are complimentary, so come on up!

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Before delivering us into the capable hands of the tasting room staff, Joe had one more surprise for us. We followed him a couple of miles back up the road to the vineyards. Joe mentioned to us that the vineyard is greatly protected and generally reserved for staff and family. The views here are spectacular, and the photos we took simply cannot do them justice! On the slope of Haleakala, overlooking the Pacific Ocean, the Kaho’olawe island, and the U-shaped volcanic crater that is Molokini, the views literally took our breath away. Rather than try to describe it, just enjoy the photos.

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With Hurricane Lane approaching, we asked Joe if any special precautions were necessary. Not very many vineyards or wineries have to contend with hurricanes! Joe said that all of this years’ harvest is in, so there is no worry about the fruit. The only concern is loss of power from winds and falling trees.

After we returned to the King’s Cottage tasting room, Joe introduced us to Denae and Tamara, two of the friendly and knowledgeable staff members. There, we sampled Pineapple Wines (described above), the rest of the Rose Ranch Collection, and a taste of the 2012 Syrah – the hurricane wine!

Kula – White Blend

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Photo Credit: MauiWine.com (not sure what happened to our photo!)

An enticing and delicious blend of 44% Sauvignon Blanc, 44% Viognier, and 12% Muscat. Lots of citrus and tropical fruit flavors. Dry, yet fruity with zesty acidity.

Mele – Red Blend

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Racy and delicious, this is a blend of 40% Syrah, 10% Cabernet Sauvignon, 40% Merlot, and 10% Sangiovese. Medium body with smooth tannins, flavors of blackberry, raspberry, and cherry, with hints of green bell pepper and black pepper spice.

Sway & Stride Blend

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An Aussie style blend with 80% Syrah (or Shiraz, if you prefer!) and 20% Viognier. Nicely balanced and delicious, with blackberry, cherry, and spice.

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Cool embossed label!

Ulupalakua Vineyards GSMV

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Photo Credit: MauiWine.com (another one we were so into we forgot to take a picture.)

Not your typical GSM! Grenache, Syrah, Malbec, and Viognier. Big and bold, yet elegant, with violet, blackberry, cranberry, and tobacco notes.

2014 Ulupalakua Vineyards Syrah

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The hurricane wine! Very few bottles remain, and are available only in the tasting room. This is an amazing wine of deep character and flavor. RIpe blackberry and plum, earth and tobacco. Big, bold tannins, with a long, satisfying finish.

We were honored that Joe hosted us as guests of MauiWine. Relatively small in production, with about 30,000 total cases annually, and their estate wine releases range from about 100 to 400 cases each, they are mighty and impressive. Although available for purchase online, they are well worth a visit if you happen to be in Hawaii.

In conclusion, Robyn would like to share her personal impressions:

As we planned for our trip to Maui and our visit to MauiWine, I envisioned that it would be beautiful and unlike any winery I had experienced thus far. I had no idea how understated my vision was. I may be back on the mainland, but I can assure you that my experience has left a lasting impression.

The rich legacy of culture, the majestic grounds, the sense of value for close relationships with staff and customers, and the passion behind how MauiWine came to be, is a hidden treasure.

When Joe explained how the climate is unlike any other traditional grape growing region and that even all the “experts” truly can’t predict the outcome of a crop, I said, “it’s like a big experiment every year?” To which he replied, “exactly”, with a smile on his face!

Like a biography, Joe described the triumph, heartbreak, and thrill, that is MauiWine. The common thread connecting all of them is passion!   

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Mahalo, MauiWine!

  • By Kent Reynolds and Robyn Raphael
  • Photo Credits, unless otherwise noted: Kent Reynolds and Robyn Raphael

Livermore Valley Harvest Wine Celebration

This past spring, Robyn and I fell in love with Livermore Valley Wine Country when we attended the Barrel Tasting Weekend there. (You can read our two-part series about our adventures here and here.) So we were very excited when we received the email from the Livermore Valley Winegrowers Association announcing the upcoming Livermore Valley Harvest Wine Celebration! The celebration is held on the Sunday of Labor Day Weekend, and this year promises to be a fantastic event!

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Credit: Livermore Valley Winegrowers Association

This summer has been hot in Northern California. Hotter than ever? Apparently not. We humans have very short memories. Last year’s Livermore Valley Harvest Wine Celebration was canceled – the first time in 36 years – because of excessive heat. So maybe this summer hasn’t been so bad afterall!

With more than 35 wineries participating, the Harvest Wine Celebration is a great opportunity to experience the best that Livermore Valley has to offer. Not only wine – as if that’s not enough – but also food, art, crafts and music at the various wineries. The press release describes some of the special events at participating wineries:

  • Embodied Wines, Livermore Valley’s newest winery, will give guests a sneak peek at their 5,000-square-foot tasting room that will open this fall. Embodied Wines is the latest addition to the cluster of “urban wineries” on Vasco Road in Livermore—there are currently eight wine tasting rooms, two distilleries and a brewery within a block of each other.
  • Concannon Vineyard will host an Escape Room for ticketed guests
  • Murrieta’s Well will offer vineyard tours every hour
  • Retzlaff Estate Winery will give a cork demonstration and tours of the historic estate and organic vineyard and garden
  • Garre´ Vineyard & Winery will host bocce ball and lawn games
  • Wente Vineyards will serve up barrel samples with a food pairing at the Estate Tasting Room on Tesla Road
  • el Sol Winery will present beekeeping demonstrations throughout the day

Participating wineries include: 3 Steve’s Winery, Bent Creek Winery, Big White House, Boa Ventura de Caires Winery, Caddis Winery, Cedar Mountain Winery, Charles R Vineyards, Concannon Vineyard, Crooked Vine Winery, Cuda Ridge Wines, Darcie Kent Vineyards, Eagle Ridge Vineyard, Embodied Wines, Eckert Estate Winery, Ehrenberg Cellars, el Sol Winery, Garre´ Vineyard & Winery, Fenestra Winery, Leisure Street Winery, Longevity Wines, McKahn Family Cellars, Mitchell Katz Winery, Murrieta’s Well, Nella Terra Cellars, Nottingham Cellars, Omega Road Winery, Occasio Winery, Page Mill Winery, Retzlaff Estate Winery, Rios-Lovell Winery, Rodrigue Molyneaux Winery, The Singing Winemaker, The Steven Kent Winery, Vasco Urbano Wine Co., Wente Vineyards, Winemakers Studio and Wood Family Vineyards.

Here are some photos from previous years’ events:

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What a great line up, and all for $40 advance purchase or $45 on the day of the event. But wait, there’s more! Many participating wineries will help to make this a two-day event; by waiving tasting fees on Labor Day Monday to any guest with an event wristband. You can buy tickets online by following this link…

Another amazing benefit of visiting a smaller wine region, is the collaboration between wineries and other local businesses. Follow these links to make your Harvest Wine Celebration weekend extra memorable with help from Livermore Valley area hotels, transportation operators, and restaurants.

If you are looking for an amazing event to fill your Labor Day Weekend, point your car in the direction of Livermore Valley, and come experience the 2018 Harvest Wine Celebration!

Cheers!

  • By Kent Reynolds and Robyn Raphael

Review: Famille Sadel Vacqueyras 2015

The Sadel family is passionate about fine wine. Famille Sadel founder and president Alexandre Sadel established Vin Sadel in Bordeaux in 2014, and has since expanded to the Rhône Valley in southern France. The first family estate is located in Saint Émilion, the famous right bank village in Bordeaux, known for world class Merlot-based red blends. Moving south, the Sadel family chose Vacqueyras, in the Rhône Valley, to produce their next line of wines. This multi-generation wine producing family believes that making great wine takes skill, but is also an art form. We couldn’t agree more! The family approach to wine making is based on three fundamental principles:

“First, we select each plot and each grape variety. Then, our Cellar Manager collaborates for each cuvée at the birth of a new masterpiece, the assembly of which guarantees the complexity. Finally, each vintage is vinified, then elevated with patience and compassion.” – Vin Sadel Website

Understanding the importance of terroir in the winemaking process, and the unique identity of each plot of vines, the family selects the finest grapes each year for use in their wines. Their goal is to achieve excellence in each vintage, that is consistent year after year. This is achieved by the knowledge of each vineyard plot, and the great care that goes into tending those vines.

The Vin Sadel portfolio is broad and impressive. They range from bold Bordeaux Rouge wines, like the Montagne Saint-Émilion, composed of 60% Cabernet Franc and 40% Merlot, to a crisp Bordeaux Blanc, a 100% Sauvignon Blanc white wine. There are Rhône Valley reds and whites from Côtes du Rhône,  and reds from Vacqueyras, and Gigondas. Rounding out the selections are a Rosé de Provence and, in collaboration with a Burgundian winegrower, a Macon-Villages Chardonnay.

With an impressive lineup like this, when we were given the opportunity to sample the Famille Sadel Vacqueyras, there was no hesitation in our gladly accepting!

The wine presented here is a media sample, offered for review. All thoughts and opinions are my own. No other compensation was received.

Famille Sadel Vacqueyras 2015

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A traditional GSM (Grenache, Syrah, Mourvèdre) Rhône blend. Pours brick red, then fills the decanter with a deep, rich, burgundy color. Initial aromas burst from the bottle with ripe blackberry, black cherry, with a bouquet of fresh cut lavender. As it opens up in the decanter, raspberry and mineral notes emerge. On the palate, bright flavors of raspberry, bing cherry, and blueberry, with licorice, tobacco, smoke, and mineral. Layers of depth and structure mingle with medium, firm tannins and bright, lively acidity. The finish lingers long with red fruit, spice, and chocolate. Excellent food-pairing wine, great with grilled chicken thighs and corn on the cob.

Though relatively young, especially in French winemaking terms, Famille Sadel in making a very positive impression and is gaining in popularity. Their Vacqueyras certainly impressed us! Not widely available yet in the United States – they only recently began distribution here – be sure to look for their labels. If you just can’t wait, and happen to be in Paris, you can stop by their wine shop, Maison Givas, located at 6 rue Vauvilliers, 75001 Paris.

Cheers!

  • By Kent Reynolds, with creative inspiration from Robyn Raphael