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of recent cellar sleuthing....for B.E.'s comments on aging, see Cellar Notes
Merry Edwards 2011 Pinot Noir Georgeanne, which I tasted with Merry at the winery when it was still in barrel. It was impressive then, but now, 5 years later it is delicious--spicy and smooth, great depth and layers of ripe berry flavors. It has years ahead of it, 5-8 certainly, but the juicy spiciness and smooth texture are beguiling now (November 2016).
Dry Creek Cabernet Sauvignon Reserve 1991, Dry Creek Valley Sonoma. 1991 was an excellent vintage -- I remember it well and many of the wines have aged magnificently; it still has time ahead of it. The Dry Creek '91 Reserve, decanted January 17, 2015, had a huge, billowing aroma of ripe blackberry with hints of chocolate and licorice. Color still dense, a deep purple garnet to the rim. The vibrant, lush fruit maintains a grip of tannin that will keep it going a few more years, so perhaps not yet at its peak--but I wouldn't have wanted to miss the luuriant blackberry and boysenberry flavors at this stage of its evolution. Lovely with braised short ribs.
Clos du Bois Marlstone 1991, Alexander Valley Decanted July 26, 2014 Outstanding. Still dark and dense deep garnet in color. A blend of 54% cabernet sauvignon, 35% merlot, 6% malbec, 5% cab franc. There are lovely flavors of blackberry (typical of Alex Valley cabs); it is extremely smooth with saplike fruit (the merlot and malbec, I suspect). Truly this is the reason to allow wines to age--they simply transform into something quite beyond their infancy at release. Luscious to drink, long smooth finish. At its peak? I'm delighted with it now, but it still has a grip to it that portends more life ahead.
Simi 1985 Cabernet Sauvignon Reserve, Alexander Valley. January 2014. I plucked this bottle from my cellar to take to a gathering in Napa Valley celebrating Zelma Long's 70th birthday with a group of stellar women in the field of wine. As Simi's winemaker in the 1980s, Zelma made this exceptional wine....and I was relieved to find it, as we all did that evening, still exceptional. The cork crumbled as I pulled it but it was tight in the neck of the bottle and the wine was sound, with very little ullage. I had stood it up a day in advance, and we decanted it. The blackberry flavors so typical of Alexander Valley cabernet fruit are still vivid, the wine beautifully evolved and marvelously lush in texture, richly aromatic and long in finish. We all got a few choice sips. Anyone who owns this wine is lucky. Thanks, Zelma.
Cosentino M. Coz 2001, Napa Valley. A Bordeaux blend from the outstanding vintage of 2001, one of the best of the 21st century so far. It was part of a lot of venerable Napa Valley gems I donated to a fundraising auction for the Rhine Research Center in Durham. The winning bid came from my godson and his brother in California, enthusiastic young wine collectors in the bay area. Still dark and rich (we decanted it), very firm-structured, the wine showed layers of complexity, with flavors of black currant, cedar, licorice and black fruits, very long in the finish. It was a treat to enjoy its flavors unfold over dinner. Still has some years ahead of it.
Caymus 1995 Cabernet Sauvignon Special Selection, Napa Valley Opened with friends in Oxford MS over the holidays. Outstanding Cab--but not at its peak yet, as I suspect it will be in another five years or so, and likely something to swoon over from 2018-2020. Black currant fruit concentrated and intense, framed in oak and tannin just beginning to soften. Aromas took a while to really open but very rich and vibrant when they did. Alongside Stag's Leap Wine Cellars 1995 SLV--also in need of further aging but not as complex as the Caymus. Both, however, solid treats with grilled; beef tenderloin. Thanks, Duke and friends!
Raffaldini 2005 Montepulciano, Yadkin Valley, NC. Wow! give us more like this! I think this was Raffladini's first release of Montepulciano, and I'd been saving it to see how it would age. Verdict: beautifully! Dark, dense, with still-intensely flavored ripe-berry fruit, bursting with boysenberry, blueberry and blackberry flavors. Tannins have mellowed, but it still has a nice grip, fine balance and that tasty juice; a long appealing finish that lingers very agreeably. Recent vintages have not seemed quite as concentrated as the 2005--which was a knockout right out of the gate and has more than lived up to its promise. In Italy the montepulciano grape produces mostly lighter, easy-drinking reds (such as Montepulciano d'Abruzzo), so it is interesting to see how impressively the grape can perform in North Carolina. Let's hope more of this grape is planted in the mid-Atlantic. [fall 2012]
Château Gruaud-Larose 1982, Saint-Julien, Bordeaux. June 2011. A fabulous treat, courtesy of fellow Virginia judge Andy Williams, who decanted this venerable bottle and brought it to share with judges at the recent Virginia State Fair wine competition (scroll down for some good VA wines).
The Gruaud-Larose '82 amazed us all with its still-vivid color, its generous well-matured fruit and aromas of smoke, blackberries, and sweet cherries fairly billowing out of the glass. Tilting the glass showed its bricky orange edges, but the wine was still lively, very smooth, some tannins extant, but with great complexity and fine length. Some thought it could go another decade, but I thought we caught it at an excellent time to really enjoy the brightness of the fruit melded with oak.
I originally tasted this wine in the mid-eighties when I still lived in New York and attended a tasting hosted by importer Chateau and Estates. Back then I found it very dense, opaque and closed, even a little heavy. What a lovely surprise to taste it some 16 years later and find it so delightful and charming.
Many thanks, Andy!!!
Uh, oh! Recent "sleuthing" turned up a forgotten case of assorted Zinfandels, aged ten years, some older. Normally, we don't age Zins, though years ago when I was on Ridge Vineyards tasting program, I regularly purchased new releases that piled up, some for years--which provided some amazing tasting experiences when I finally got around to uncorking them. Would any of these be as good! I invited some friends who love Zinfandel over to crack a few bottles and see.
Quivira 1997 and 1998, Dry Creek Valley. I decanted these wines to try together, expecting the 1997 (an excellent vintage in California) to be the superior of the two. It was musty and funky on the nose--no fruit. We set it aside--"don't judge it yet," I said. "After all, it's been confined in that bottle for thirteen years; let's give it some time to flex." The 1998 was a more pleasant surprise--plenty of fruit, tannins mellowed, still berryish, smooth and attractive. Half an hour into our meal, however, the 1997 had bloomed, showing lovely black raspberry fruit, slightly smoky, richly textured, very delicious with our pot roast. In fact, it got better and better, revealing more layers of flavor--and totally eclipsing the 1998, which had flattened somewhat and now had none of the complexity or wonderful length of the '97. Though both wines surprised and delighted me, the '97 really showed its breed. It had aged like a fine claret--likely because of its excellent balance (13.5% alcohol, unheard of for Zin today!).
Rancho Zabaco Reserve Zinfandel 2000, Dry Creek Valley. Dry Creek Valley is one of the stellar places for great Zinfandel, so I shouldn't have been surprised by this wine's outstanding character and flavor, even at 10+ years. Still dark and deep, due perhaps to the addition of petite sirah, still powerful (14.3%) in ripe berry fruit with a hint of black pepper. Not especially complex, but a handsome red, plushly drinkable.
Bodes well for the remaining wines of the case.
Tignanello 1994, Antinori Vineyards, Tuscany. Decanted 2/2011, for my wine class at Duke. Simply lovely! What a great moment to catch this wine--the color still firm, the fruit rich and beautifully evolved with complex flavors of black plum, ripe berries and a hint of currant and wood; smooth, silken texture. Made from 80% sangiovese, 20% cabernet sauvignon, it was superbly balanced and wonderful to savor as it lingered elegantly in the glass to the very last drop. If you have it, enjoy it now (or soon).
Shafer 1983 Merlot, Napa Valley. Decanted. Stunning! Bet you wouldn't think a Merlot of any stripe could age 27 years--but this one has, and beautifully. Spicy cherry flavors, tannins fully mellowed but the fruit still has vigor-- it's simply delicious to drink now (and could quite possibly give Pétrus of comparable age a run). Interesting to note its alcohol of 12.7%. Will the 2001, which I had a few weeks earlier, age as well???
Shafer Merlot 2001, Napa Valley. Decanted. Quite vivid and appealing; certainly not your typical Merlot (but Shafer Merlots have never been "typical"!). Vivid color, good fruit concentration, nicely evolved with somewhat tamed tannins and rich texture. I wouldn't necessarily have thought it would age so nicely, since it's a powerful, full-bodied wine (14.9% alcohol), but the fruit was ripe enough--and not overripe or raisiny--not only to last but evolve into interesting flavors with complex aromas of black currants, smokiness and dried flowers.
Château Prieuré-Lichine 1982. Decanted. Well, it couldn't last forever. This '82 from Margaux in the Haut-Médoc is well past its peak. Alas. I'm wondering what to do with the ramainder of my of my case! Fall 2010
Grgich Hills Cabernet Sauvignon 1988, Napa Valley. Decanted. Terrific. Over Labor Day (2010) with friends on Bald Head Island. With grilled rib-eyes. Superbly evolved Cabernet, smooth but complex, with layered aromas and flavors of black currants, cedar, and an appealing smokiness. Fine balance, still vivid and lively.
Jordan Vineyards 1979, Alexander Valley. Decanted. I live for wines like this! Thirty-one years old, yet possessed of rich color; complex aromas of black fruits--currants, plums, berries mingled with a slight smokiness. Great balance and acidity, a bgeautifully evolved Cabernet, with smooth but still vivid texture and layers of lovely flavors. Kudos to Rob Davis (and his mentor and consultant, the late great Andre Tchelistcheff). This is the kind of wine that makes an evening utterly memorable. [7/10]
Carolina is home to over 140 wineries. The state has long
varieties, native to the region...and still does. But wines from Vitis vinifera,
the European grape varieties (syrah, chardonnay, pinot gris, viognier,
merlot, as well as Italian and Spanish varieties) are doing the state
proud with full-flavored,
well-balanced wines that are very good to drink.
Some wineries are doing great things with grapes nobody thought would grow in these parts, like Albarino, Tempranillo and Malbec, as recent tastings have shown. Look for these in Triangle wine shops, especially A Southern Season and The Wine Merchant in Cary:
Jones von Drehle Malbec 2013 Yadkin Valley. This succulent red has the plummy rich fruit of malbecs from Argentina. Nicely dark and well-rounded, it will suit grilled or roast meats.
Jones von Drehle Petit Manseng 2014. A dry, tangy, palate-whetting white wine with a steeliness like sauvignon blanc but a broader flavor profile--aromas of floral citrus and accents of lime and kiwi fruit. Great choice for shellfish.
Sanctuary Vineyards Albariño 2015 Native to Spain, this fresh fragrant white wine boasts lovely floral aromas, and crisp dry flavors hinting of citrus. Very nice as an aperitif; also a good choice for seafood. (See story at B.E.'s Best Buys)
Traveling west in North Carolina? On your way west from the Triangle or Triad you'll be near the Yadkin Valley, home to the lion's share of NC vineyards -- so take a short segué and stop in for tasting. A complete listing--maps, phone numbers and websites--is here: www.ncwine.org/wineries
Barboursville 2012 Nebbiolo Reserve Not many places in the U.S. succeed with the nebbiolo grape from Italy's Piemonte--but Italian-born winemaker Luca Paschina has the magic touch. This is a beautiful red, dark cherry in color, with aromas of wild berries and violets typical of fine Barbaresco, brimming with black cherry fruit and a brisk spine of tannin that gives it excellent structure without being astringent. The aromas and flavors will only develop with time in bottle, at least to 2020 or 2025.
Wine 'growlers' ?? You may know the term for beer, served in liter or 1.5 liter refillable jugs, but it's an old and traditional wine concept in Europe, where it's common in the countryside to take your own jug to the local wine vendor or cooperative for refill. I'd much prefer this practice to boxed wines--brings new meaning to the term "drink local." But who does it? And where?
In Virginia, Michael Shaps Wineworks near Charlottesville has adapted the practice--the first to do so in the U.S. as far as I know--and it's one I hope takes off. Available in both white and red blends, growlers are a one-time $10 cost for the “jugs” and $25 to fill with wine. The growler is a half gallon, equivalent to 2 1/2 bottles of wine. That’s just $10 per bottle! Stop by the winery and be the first in Virginia to own your very own wine growler." virginiawineworks.com