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Tag Archives: Wine History

Warm Reds for Cold Nights, Part 1

While the East Coast is being blasted by yet another major winter storm, and the Pacific Northwest is experiencing record snowfall, here in Northern California, it’s, well, pouring rain. But I mean really pouring! We’re expecting 3-6 inches of rain in the next 48 hours. The winds are also howling, up to 40 mph. And it’s cold…by NorCal standards. Overnight lows in the 30’s, and highs only in the 50’s. Brrr. By NorCal standards. 

So in light of winter’s harsh punch to the Northern Hemisphere, what better way to stay warm than to enjoy some big, bold, warming red wines on these cold winter nights? This is the first of a four-part mini-series, featuring reds from around the world that were provided as media samples.

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

What better place to start this journey than South America? Afterall, there, it’s summer! From the Maule Valley in Chile, comes the Erasmo Barbera-Grenache 2016, a unique and delicious blend of 60% Barbera, 30% Grenache, and 10% Carignan. Using all organic grapes and wild yeast for fermentation, this wine captures the essence of the Maule Valley terroir.

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The original cellar at what is now Erasmo winery was built at the end of the 19th century. The mud-wall construction provided excellent insulation for maintaining a proper wine cellar temperature. In 2005, after years of neglect and inactivity,  Count Francesco Marone Cinzano set out to restore this historic building. Now complete, and filled with modern winemaking equipment, “La Reserva de Caliboro” lives on, and is the home to high quality, organic wines.

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Before…

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and After. Photo Credit Erasmo Organic Vineyard and Winery http://erasmo.bio/en/

On one particularly cold and stormy night, we paired this delightful, warming wine with a seared Garlic-Butter Brazilian Skirt Steak and Garden Salad. (You can’t forego your greens just because it’s cold out!) What an amazing pairing! Sheer perfection!

Deep purple color with brick rim. Aromas of ripe raspberry, blackberry, and clove. On the palate, there are flavors of blackberry, blueberry, cherry, and cranberry, with baking spice, cedar, and vanilla notes. Tannins are firm but balanced, with lively acidity and a long finish of black and red fruit and white pepper.

Vivino Average Price: $22.99

Stay tuned for the next in this Warming Reds for Cold Nights series. In the meantime, tell us, in the comments below, what you are enjoying to stay warm during these cold winter nights.

Cheers!

  • By Kent Reynolds and Robyn Raphael
  • Photo Credit, unless otherwise noted, Kent Reynolds
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Odfjell Vineyards Organic Wines

What do a Norwegian ship owner, a verdant Chilean valley, and sustainable farming  have in common?

Wine!

What did you think we were going to say? This is a wine blog, afterall.

More than 25 years ago, Norwegian Armador (that’s “ship owner” in case you were wondering) Dan Odfjell discovered the Maipo Valley in Chile. Well, not discovered in the Viking explorer sense; he found it for himself. Dan fell in love with this little corner of the planet, far from home both in distance and climate. He settled in the valley, and began pursuing his passion for wine.

Today, sons Laurence and Dan Jr. are at the helm, managing 284 acres of 100% certified organic and biodynamic vineyards in the heart of the Chilean wine country. They carry on the family mission of  producing unique quality wines in a sustainable way.

Recently, we were given the opportunity to experience their craft. Odfjell Premium Organic Wines are offered in three different tiers, with labels representing Land, Water, and Fire. We were fortunate to receive samples of each.  

The following wines were provided as a media samples for review. All reviews, descriptions, and opinions are our own. We received no additional compensation.

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I really don’t know what happened to our photos. Sorry, but it’s your loss. The marinated flat iron steak was delicious with this Cabernet!

2016 Odfjell Armador Cabernet Sauvignon (SRP $15)

From the website: In the bygone days of sailing ships, wine was the drink of choice on long voyages. Today Dan Odfjell, a Norwegian shipowner, perpetuates his legacy by making wines to sail from Chile across the seven seas.

Winemaker’s Tasting Notes: Ruby-red in color with a hint of violet. Red-fruit aromas recall strawberries and plums, along with notes of licorice and anise. Perfectly balanced on the palate with ripe tannins and a long, refreshing nish.

Here’s what we thought:

Inky purple color in the glass. Aromas of blackberry, bramble, and cassis. On the palate, there are flavors of ripe blackberry, raspberry, bramble, black currant, and cherry, with oak, cedar, tobacco, and black pepper, with earthy notes mid-palate. Tannins are firm and chewy, balanced with bright acidity. Full bodied with a long, spicy finish of black fruit, earth, and smoke. Outstanding paired with balsamic marinated flat iron steak.

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2017 Odfjell Orzada Carignan (SRP $23)

From the website: When the Norwegian shipowner Dan Odfjell founded our winery, he embarked upon adventure filled with challenge and promise. Orzada is a nautical term for sailing up against the wind before setting a direction. Our Orzada wines reflect our staking a course in pursuit of a beautiful and memorable wine.

Winemaker’s Tasting Notes: Dark red in color. Intense and complex on the nose, with spices and ripe red fruits such as cherries, raspberries, and plums mixed with aromas of blackberries and anise. The palate is juicy and powerful with velvety-soft tannins and a long finish.

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Now we’re talking!

Here’s what we thought:

Deep purple color with a brick rim. Aromas of fresh-picked cherry, oak wood, and spice. On the palate there are flavors of raspberry, boysenberry, tart cherry, licorice, cedar, and black pepper. Soft tannins, medium body, and bright, lively acidity. The finish is long, with red and black fruit, oak, and spice. We paired this with grilled, chili-rubbed pork chops and it really complemented the meal nicely.

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2013 Odfjell Aliara (SRP $44)

From the website: In the age of sail ships, safe and healthy provisions were crucial for the success of the adventure. A “liara” was a tin cup measurement for the crew´s daily ration of wine. Our Aliara is an assemblage made in small and precios quantitites as a tribute to this tradition.

Winemaker’s Tasting Notes: Concentrated deep violet in color. The nose is attractive and intense with a range of aromas from the different varieties in the blend, including nuts such as hazelnuts, dates, and dried figs, as well as floral notes recalling jasmine and roses. The palate is sophisticated, intense, and juicy and complemented by chocolate, coffee, and tobacco leaves. The finish is long with ripe and velvety tannins. An unforgettable experience.

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That’s some dark, inky wine.

Here’s what we thought:

A blend of 65% Carignan, 20% Syrah, and 5% Malbec. Deep, inky purple color. Aromas of blackberry bramble and plum. On the palate, flavors of blackberry, cherry, blueberry, and plum, with white pepper and cedar. Tannins are big and chewy. Medium acidity. Long finish of black fruit and black pepper. Outstanding with spice-rubbed grilled steak tacos.

​The Odfjell is doing some remarkable things with organic, biodynamic wines in Chile. If you get the opportunity to try these wines, don’t let it pass you by!

Cheers!

  • By Kent Reynolds
  • Creative Inspiration by Robyn Raphael

Getting Cozy with Mulled Wine

I think most would agree that a crisp, refreshing, chilled white wine just isn’t what we’re looking for on a cold winter’s day. Those big, bold red wines are more suitable for this time of year, and there are plenty to choose from for all the different occasions.

But what happens if you’re just relaxing by the fire, wrapped in a blanket, binge-watching your favorite Netflix show, and you want something to warm you up? Enter Mulled Wine.

What? You’ve never heard of Mulled Wine? Or you only think of Mulled Wine as something they drank in Dickens’ time? Well, it’s time to re-think this tasty winter’s drink. (Hey, I rhymed!) Mulled Wine is essentially warmed, spiced wine, often revved up with some type of spirit; brandy, rum, etc.

You can often find pre-made bottles at your wine shop. I found this bottle, and it’s ready to go; just warm it up and start sipping, or add some addtional spices, fresh fruit, or spirit to suit your taste.

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If you have a more time, and are feeling a bit more adventurous, you can gather up the ingredients, and make your own Mulled Wine. Our friends at I Love Wine prepared this informative post on Mulled Wine, (scroll down to read it) complete with history, and several delcious recipes your can make at home for family and friends this holiday season. Check it out, and if you make any of the recipes, let us know how you liked them!

Happy Holidays, and Cheers!

Tis the Season to be Jolly: Fa-La-Fall in Love with Mulled Wine

Not that we ever need a reason (or a season!) to sample delicious new wines, but the holidays are particularly a treat when it comes to trying different traditional vinos from around the world. While wine is typically best served room temperature red or perfectly chilled white, hot wine is also a “thing.” Yes, HOT WINE! If you have never tried mulled wine, do yourself a favor and put that on your list of holiday season must-do’s.

What is Mulled Wine?

Mulled wine is a spice-infused red wine served warm and best enjoyed in the colder months. It goes by different names in various regions; such as Glogg in Sweden, Glühwein in Germany or Vin Chaud in France. Ingredients for this comforting beverage depend on the region, but typically consist of cinnamon, nutmeg, cloves, anise, vanilla and allspice. Bitter orange, figs, apples, raisins or ginger can be added as well for additional sweetness. Other liquors are often added to the mix; with vodka, rum, brandy, sherry and cognac popular choices for an extra kick. The ingredients for mulled wine are simmered, allowing flavors to infuse, and then strained and served immediately. The wine can also be refrigerated for 24 hours to allow for further infusion then reheated before serving.

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History of Mulled Wine

The origin of mulled wine came about in pre-refrigeration days, where the purpose was to use wine on the verge of spoilage and not let it go to waste. The addition of other liquor, spices, fruit and sugar made it more pleasant to drink.

The history of mulled wine dates all the way back to the Ancient Greeks. Said to be invented by Greek scientist and Father of Medicine, Hippocrates; the wine (red or white) was spiced and sweetened with honey and not always served hot. The drink gained its name from the Old English word meaning “muddled” and has been popular throughout Europe for centuries.

The oldest recipe dates back to 1834 and was found in a recipe collection in the State Archives in Dresden, Germany. The collection belonged to Count of Wackerbarth, Augustus Christopher. However, wine was first recorded as spiced and heated in Rome during the 2nd century. The Romans traveled all across Europe, bringing wine and their recipes with them to the Rhine and Danube rivers, and to the Scottish border.

While it can be served throughout the winter months, mulled wine is more traditionally a Christmas beverage. Charles Dickens is credited with making mulled wine synonymous with the holidays, thanks in part to his mention of the beverage (a mulled wine punch known as the Smoking Bishop) in his timeless classic, A Christmas Carol.

“A merry Christmas, Bob!” said Scrooge, with an earnestness that could not be mistaken, as he clapped him on the back. “A merrier Christmas, Bob, my good fellow, than I have given you, for many a year! I’ll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!”

– Charles Dickens, A Christmas Carol (1843)

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Recipes for Mulled Wine

There are quite a few recipes for mulled wine floating about. We will list a few of the traditional favorites here, should you wish to whip up a batch of this delicious winter treat:

Smoking Bishop:

Ingredients:

  • 2 bottles of strong red wine
  • 1 bottle of port wine
  • 5 sweet oranges, unpeeled
  • 1 large grapefruit, unpeeled
  • ½ cup of sugar
  • 30 cloves

Directions: Wash the fruit and bake it on a foil lined baking sheet until it becomes light brown, turning once. Heat a large earthenware bowl and add the fruit. Stud each fruit with five cloves. Add the sugar and the red wine, and store covered in a warm place for about a day.

Squeeze the fruit to extract the juice, and strain into a saucepan. Add the port and warm thoroughly, but don’t boil.

Serve in heated glasses.

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(NOTE: Download our Free Wine & Food Pairing Guide. Enhance the Enjoyment of Your Meals!CLICK HERE) 

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Clarence’s Mulled Wine:

Ingredients:

  • 1 bottle red wine
  • 1 glass of brandy
  • 1 lemon, peeled
  • 1 lime, peeled
  • 1 orange, sliced
  • 4 whole cloves
  • 1 cinnamon stick
  • Sugar, to taste

Directions: In a saucepan, gently heat the wine and spirit. Using a speed peeler, remove large parts of rind of the lemon and the lime. Be careful not to remove the pith. Toss peels into the saucepan.

Add the cinnamon, cloves, orange slices and sugar.

Simmer for 15 minutes then ladle into glasses and enjoy.

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A Modern British Recipe:

Ingredients:

  • 2 bottles of fruity, unoaked wine
  • 150ml ginger wine
  • 2 un-waxed oranges
  • 1 lemon, peel only
  • 150g caster sugar
  • 5 cloves, plus extra for garnish
  • 5 cardamom pods, bruised
  • 1 cinnamon stick
  • A pinch of freshly grated nutmeg

Directions: Peel and juice 1 orange, and add to a large saucepan along with the lemon peel, sugar and spices. Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for 5 – 8 minutes until it turns into a thick syrup.

If you are serving the mulled wine immediately, stud the second orange with 6 vertical lines of cloves, and then cut into segments to use as a garnish.

Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through and serve with the orange segments as a garnish.

Alternatively, there are several good options available for purchase in your local store if you don’t feel up to the task of mulling your own. A notable, tasty and affordable option is Mrs. Beachley’s Mulled Wine, at a cost of about $10.

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Enjoy Après-ski after a day out on the slopes, warm up while strolling Christmas markets on a chilly night, or heck…indulge to make those holiday family gatherings a bit more bearable. Mulled wine is sure to comfort and warm you from the inside-out during this festive season!

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Review: Lucien Albrecht Crémant d’Alsace Brut

Just in time for the holidays, bubbles! Who doesn’t love to celebrate with sparkling wine? From Champagne, to Cava, Prosecco, or California Sparkling Wine, a bottle of bubbles is at home on every holiday table. And with such variety as we have today, bubbles don’t have to break the bank. Take, for example, this Lucien Albrecht Crémant d’Alsace Brut. It is rich, creamy, and delicious, and retails for just $23 per bottle.

Crémant refers to a French sparkling wine, made in the same way as Champagne, but from other parts of the country. In case you didn’t know, because of an 1891 law, “Champagne” can only come from the Champagne region of France. (Yes, there are a few California sparklers that, thanks to loopholes and lawsuits, can still use the name on their labels.) Anyway, as I was saying, Crémant is made using the méthode tranditionalle, in which the wine undergoes a secondary fermentation in the bottle, producing those fine bubbles we all know and love. Though made in the same way, Crémant does not have the panache, the swagger, the reputation, or the price tag as Champagne. That doesn’t mean it is any lower in quality, in my humble opinion. Call it marketing prowess.

Lucien Albrecht is one of the preeminent wine producers in the Alsace region, located in northeast France. Dating back to 1698, when Balthazar Albrecht settled in the area, the family has been making high quality wines, widely renown and recognized. Predominantly a still-wine producer, with the familiar slender bottles with the yellow labels, Lucien Albrecht makes Alsatian standards like Riesling, Pinot Gris, Pinot Blanc, and Gewurztraminer. In 1971, Lucien Albrecht, the 8th generation of this wine growing family, became one of the pioneers of Crémant d’Alsace, when he introduced this sparkling wine. Available in both Brut and Rosé, Lucien ALbrecht Crémant d’Alsace is sure to please.

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

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Terrific! Golden straw color. Vigorous tiny bubbles as the wine fills the glass, and the bubbles continue throughout. Aromas of apricot and pear. On the palate, luscious flavors of brioche, almond, pear, apple, and a hint of pineapple. Bone dry, with a rich, creamy mouthfeel, and a long clean finish.

With Thanksgiving approaching, and more holidays on the way, consider a bottle of Lucien ALbrecht Crémant d’Alsace to grace your table and accompany your meal. Heck, at just $23 per bottle, grab two. You don’t want to run out mid-celebration, do you?

Cheers!

  • By Kent Reynolds
  • Photo Credit: Robyn Raphael

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

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