OCTOBER 2019 WINE CLUB TASTING NOTES
WINE CLUB SELECTIONS FOR OCTOBER 2019
Welcome to October Wine Club members,
We are delighted to introduce you to these 4 wines. Wines from Mexico, Washington State, Spain, and Italy this month. Be sure to join us Saturday, October 5th, from 2 to 5pm to sample all four wines plus our selection for wine of the month. And now here are the details on your wines!
WINE CLUB MEMBERS WHO RECEIVE (1 WHITE & 1 RED WINE) WILL ENJOY:
2017 VIÑAS DEL SOL – “SANTOS BRUJOS” CHARDONNAYValle de Guadalupe (Baja California), Mexico – CERTIFIED ORGANIC & BIODYNAMIC
On our most recent buying trip to Mexico, we had the pleasure of visiting Santos Brujos winery. This unassuming and below the radar winery is quite an impressive operation. Viña del Sol, who produces Santos Brujos, is a boutique winery founded by Sergio Salgado Vidal in 2006. Winemaker Luis Peciña Garcia joined in 2014, moving from Rioja, Spain to Mexico. They only produce two styles of wine, a Tempranillo and this amazing Chardonnay; their total production is around 1,500 cases. They are the only certified organic and biodynamic winery in Baja. When they first brought all the Biodynamic and organic methods to Baja, many of their neighbors raised eyebrows and many even laughed at some of the techniques. So much that even the name of the winery is based on some of the skepticism – come to the tasting for that story. In 2017, the valley experienced a rough vintage for Chardonnay, many vintners were frustrated with the harvest, but not Santos Brujos they, in fact, had a vintage that produced some of their best fruit yet. This is when the neighbors and critics took notice of the farming methods this winery is using. No one laughs anymore…we invite you to truly discover what Baja is doing, and with Biodynamic methods no less. This wine is a true example of how all wine lovers should take notice and enjoy what the neighbors to the south are doing, and doing well, all while respecting the environment and producing excellent wines. This Chardonnay was fermented in French oak barrels, only 50% of it being new. This is a lovely Chardonnay, with lovely aromas of Meyer lemon skin, apples, pineapples, sweet orange. The palate exhibits pretty much the same notes with brilliant acidity that carries on with the mineral notes and lots of character, a juicy and elegant finish. We loved this wine by itself but if you want to pair it, recently Chef Gabbi from Chaak Restaurant in Tustin paired it with Hamachi with avocado and it rocked! Shellfish, Soft creamy cheeses will work well with this wine too. Enjoy a chilled bottle of this wine for Halloween.
CLIENTS WHO RECEIVE 1 RED WINE & 1 WHITE WINE WILL ENJOY SANTOS BRUJOS CHARDONNAY &
2016 RYAN PATRICK – ROCK ISLAND REDColumbia Valley, Washington
91 Points, Sunset International Wine Competition. Gold, Medal90 Points Wine Enthusiast Magazine – Sept 2019 Issue
Last month we featured their Cabernet and so we now bring you this amazing blend. But first, let’s revisit their story… From its beginnings as a family winery named after its grape-growing family founders’ two sons, to today’s incarnation as a Columbia Valley AVA star with a Leavenworth landmark tasting room, Ryan Patrick will continue to make approachable wines with a serious edge. Intuitive winemaking is the art of letting the fruit speak for itself. It has minimalist intervention combined with consistency of style. That’s the heart of the Ryan Patrick promise: artisanal winemaking where the grape is at the center. Many wineries use static recipes for their wines; instead, the winemaking team, headed by Kendall Mix, does daily fermentations with different yeast or temperatures to achieve a specific effect. Batch-winemaking approaches have resulted in varietals and blends that have justifiably become famous for how they out-perform their price point, as this wine does. Ryan Patrick sources its wines from a variety of vineyards to insure that the best grapes are used to produce the best wines for each vintage. This award-winning wine is a blend of 47% Syrah, 47% Cabernet Sauvignon and 6% Merlot with rich and concentrated fruit from some of Washington’s warmest vineyard sites. This wine is rich and bold with black cherry and ripe plum notes with hints of lavender and dried herbs. That, married with supple tannins from 18 months of American oak, leads to a silky finish. This may very well become your Fall favorite. Pair it with Pizza, steak with a dry spicy rub, or our favorite cheese: the English Cheddar with caramelized onions.
CLIENTS WHO RECEIVE 2 RED WINES RECEIVE THE ROCK ISLAND RED &
2017 AZIENDA AGRICOLA SAN SALVATORE – “CERASO” AGLIANICOPaestum Aglianico IGP (Campania), Italy – ORGANIC & BIODYNAMIC – NO OAK
San Salvatore winery is located in the midst of the Cilento National Park, near Paestum, Stio and Giungano, in the Campania region of southern Italy. This mountainous region has a high level of biodiversity and the soil is rich in minerals. The influence of the nearby sea and ideal sun exposure help to create an perfect microclimate for viticulture. Deeply committed to preserving the delicate balance of the land, San Salvatore takes a special interest in cultivating the vineyards without synthetic products or genetically modified organisms and uses biological processes and biodynamic preparations like horn dung that favor the natural fertility of the ground and the production of humus. Vines are also protected from pest and disease with the careful use of copper and sulfur. All of San Salvatore's fertilizers are created in- house using natural methods. For example, fertilizers are developed in an integrated biodynamic cycle of complete recovery of the dung of the locally fed water buffaloes that live on the property. The animals naturally combine straw and manure with their clogs and encourage the production of a healthy and highly nourishing organic fertilizer. San Salvatore also has a photovoltaic plant with an electrical power of 96KW that reduces CO2 pollution and is in accordance with the UNI ISO 14064 law. Winemaker Riccardo Cotarella focuses on the production of grapes that are native to the area and for our red selection for this month we are delighted to introduce you to his Aglianico. Aglianico is a black grape grown in the southern regions of Italy, mostly Basilicata and Campania. The vine originated in Greece and was brought to the south of Italy by Greek settlers. It can be produced into wines in the old style when they are a bit more rustic and made to age like a Barolo, but in this instance this Aglianico was made in a modern way…where the black and red fruits are allowed to showcase themselves as juicy and fresh. Aglianico has been called an alternative to Merlot and Cabernet, and when it comes to pairing it, you can treat it very similarly. We recommend that you try this wine with beef brisket, smoked pork, Monterrey Jack cheese or Provolone.
CLIENTS WHO RECEIVE TWO WHITE WINES RECEIVE THE SANTOS BRUJOS CHARDONNAY &:
CAVAS BLANCHER – RESERVA BRUT CAVACava DO (Penedes), Spain
Cavas Blancher has been making artisanal cava for three generations. Nowadays the family business is directed by Ramon and Enric Carbó. Founded in 1955, the winery has always been driven by a simple motto: you need good grapes to make good cava. Cavas Blancher sources 90% of the fruit from its own plots, located in three municipalities of Penedès and also in the coastal town of Teià. The Carbó brothers have kept artisanal practices like the manual riddling of the bottles, and the use of a secret family recipe for their liqueur de tirage. All the Blancher cavas are aged for extended periods of time (from 18 to 50 months), qualifying for Reserva or Gran Reserva. This month for your secondary white wine, we selected their Reserve Brut Cava, made with the 3 original designated grapes in Cava – Macabeo, Parellada, and Xarel-lo. The wine goes through a double fermentation, a fermentation treatment just like Champagne gets, without the price point. It is aged on the lees for 18 months before it is disgorged and allowed to rest for a bit before it makes its way to you. This wine is a delicious outburst of fine bubbles, all bursting with notes of honey, pears, yellow apples, and brioche bread. All these notes repeat on the palate which is clean and bright with a long finish. This wine makes a great aperitif, or for sipping on while handing out Halloween candy. Pair with it with fried foods, potato chips, popcorn, deviled eggs, or even some candy corn.
Back to Our Blog