Chablis Domaine Vocoret

Vintage 2014, four-generation winemaking family in Chablis. This is as classic as it gets; high-toned and racy with bracing acidity and long, lip-smacking mineral finish. Developing a medium-lemon color in its adolescence. You can definitely feel the cool ’14 vintage’s effects with lean fruit and green apple freshness, but there is plenty of weight and leesy texture to provide some tension on the palate. The nose offers orchard fruit, flint and shells, with the subtlest hint of baked bread. This one will age well for at least 7-8 years. A real winner for $21 at the shop. Enjoy with almost any food: raw bar items, broiled lobster, bouillabaisse, braised pork shoulder with apples, as well as anything rich, fried or cheesy. W.M.

Kumeu Village Chardonnay 2014

This is some of the best New Zealand has to offer for serious, food-friendly Chardonnay at an “everyday drinking” price point. The flinty, Chablis-esque nose entices with subtle aromas of crisp green apple and wet stones; as well as not-so-subtle aromas of aged sheepsmilk cheese. Concentrated but mineral-driven and bone-dry. Slightly spritzy feel on attack indicating lees contact and unoaked ageing environment, but balanced otherwise. Drink right away with oysters and cream sauces. W.M.

Les Dionnieres Hermitage 2015

Decant this one for an hour or two before drinking; at this point in its development it needs time. Complex bouquet of blueberry/blackberry jam, cured meat, violets and dark chocolate. New oak is evident. Medium-full-bodied, velvety and spice-laden. Dark, brooding and tightly knit on the palate. Drinks great in its youth but will cellar very nicely. W.M.

Villa Rosa Barbaresco 2013

Bright, pale cherry red in the glass. Pretty yet intense aromatics of brambly red berry fruit, mushroom, rose and underbrush. Full bodied and structured with classic Nebbiolo acidity and length. Perfect use of oak; softens the texture and frames the fruit nicely without masking its purity with vanilla and clove aromas. Long finish. Gorgeous. Pair with white truffle pasta. 🙂 W.M

Batroun Mountains Riesling 2015

Pale gold color, aromas of bartlett pear, pineapple and honey. Layered fruit on palate with rather rich, round mouthfeel and lifted acidity. Surprisingly ripe and juicy. Minerality very neatly interwoven; nothing tart or sour on this dry Lebanese mountain Riesling. Enjoy with brie or lobster bisque. W.M.

Sleight of Hand, The Sorceress. 2015

Killer juice from one of the great producers of Rhône varietals in Walla Walla. Don’t let the cartoon-y branding fool you; the team at Sleight of Hand makes some of the most seriously delicious and food-friendly wines in WA State. This blend is sourced from old vine sites in the Columbia Valley. Pale ruby in the glass, with an intense nose to be fawned over. Kirsch, raspberry/blackberry jam and violet aromas intermingle with pepper, smoke, herbs and black olives. Ripe and rich but graceful on the palate with a nice open-knit feel and spicy finish. Truly a wine of character and terroir. Definitely pay a visit to SOH if you’re ever in Walla, it’s the only tasting room I’ve been to where one can sip world-class wine and jam out to Soundgarden in a backdrop of wine-stained barrels and vintage concert memorabilia. Rock ‘n’ roll lives at Sleight of Hand! W.M.

Chablis Villes Vignes 2016, Domaine George

The Estate’s Petit Chablis is made from a plot with Portlandian soil of aged limestone that lies in the shadow of the great Montmain vineyard. The Chablis, Vieilles Vignes and Montmains ‘Butteaux’ wines are grown in Kimmeridgian soils comprised of limestone, clay and marine fossils (from the area’s history as a sea floor). 
VARIETAL: 100% Chardonnay
VINEYARD: 50 year old vines; in Courgis, considered one of the most mineral areas of Chablis, with Kimmeridgian soil (Jurassic period)
WINEMAKING: Traditional fermentation with native yeast in temperature controlled stainless steel tanks
AGING: 12-18 months in stainless steel
TASTING NOTES: Pale yellow color with green reflections. Clear and pure nose that develops as the wine ages. The mouth is well balanced with the typical minerality of Chablis well represented. 

Groth Sauvignon Blanc 2017

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Valley Floor Sauvignon Blanc from one of Oakville’s top grower/producers. Medium straw and star-bright. Mandarin, lime and grapefuit aromatics intermingle with tropical fruit, grass, wet stone and asparagus. Very energetic on the palate. Full-throttle citrus attack, followed by a seemingly soft midpalate leading to a crisp, herbaceous and bitter finish. Lipsmackingly fresh and DYING for food. Think goat cheese, halibut and beef stroganoff. W.M.

Chateau Haut Brion 2003

The Bordeaux wine region is located in the southwest of France, with the city of Bordeaux as its business center. The success of Bordeaux are its geological foundation of limestone with a lot of calcium, the soil is composed of Gravel (left bank), sandy stone and clay (right bank) and the affluence of the Gironde river and its tributaries, the Garonne and the Dordogne rivers bringing with their waters an Oceanic influence.

These rivers define the areas where Bordeaux is made:

  • The Right Bank: is located right of the Dordogne river close to the city of Libourne. The main grape here is Merlot and the most famous communes are St.Emilion and  Pomerol.
  • Entre-Deux-Mers: between two seas (meaning the rivers).
  • The Left Bank: located on the left of the Garonne river and south of Bordeaux can be divided into 2 sub-regions: Graves and Medoc, the main grape is Cabernet Sauvignon and the most famous communes that produce First Growth Chateauxfrom the 1855 Classification are: Margaux, Paulliac, St. Estephe, St. Julien, Haut-Medoc and Pessac-Leognan the latter producing some quality Sauvignon Blanc blended with Semillon. South of Pessac-Leognan is Sauternes, famous for the botrytise wines made with Semillon, Sauvignon Blanc and Muscatelle
Haut Brion
This historic first growth Bordeaux (Thomas Jefferson’s favorite) is developing quite nicely, reaching its prime. The wine is nearly black and turbid in appearance. Very musky aromatics; picture drying black fruits being rolled down a dusty gravel road. Surprisingly round and lifted on the palate as the tannins feel mature and considerably soft; dark, brooding midpalate comes to a finish dominated by bitter, damp earth minerality. Probably best to enjoy with a ribeye steak within the next five years.W.M

Beringer Chardonnay 2016, Oak Knoll District

The ‘terroir‘ and climate in California varies a lot, the Pacific Ocean brings cold winds that generates a temperate climate and fog nearby, while mountain barriers like in Sonoma and Napa keeps the weather warm. There are more then 100 AVAs in California among which the famous Napa, Russian River Valley, Rutherford and Sonoma. The largest wine region is the Central Valley.

 

A fairly new project from one of California’s oldest wineries. This valley floor Chardonnay is nothing short of classic: bright moderate-lemon in color with complex aromatics of meyer lemon, dried pineapple, bread, cream and subtle hints of hazelnut. The palate is full of energy; ripe and round on the attack but the balanced acidity is definitely present on the mid-palate and finish. Drink now or cellar for a more toasty, honeyed style in 8-10 years. W.M

 

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