Next Generation Wine Co.
Diamond Creek Vineyards
Red Rock Terrace Napa Valley Cabernet Sauvignon 1988
One of the bottles I provided for a co-hosting with Mark at the City Club wine group.
Always a treat to open a birth year wine. I had this last year and this bottle seemed to have more stuffing. It was less muddled/clay driven and more distinctly black fruit and spice heavy. Next to a ‘79 Montelena, it wasn’t as full-bodied, but it certainly had more tannin. The tannic finish was quite pronounced and bolstered throughout the lunch. Mid-palate was herbal and black currant with faint tart red fruit and tobacco. Fun to drink. — 3 years ago
Montes
Montes Alpha M Santa Cruz Apalta Single Estate Cabernet Sauvignon Blend 2003
We recently pulled some cases out of storage, which haven't seen the light of day for nearly 15 years, so I'll have some fun posts in the next several months.
Nose has dried vanilla bean, dehydrated cherry, oak sawdust, mashed blackberry, used coffee grounds, dried strawberry and dried blueberry.
Palate has tanned leather, very dried cherry, over-ripe plum, plum skin, hardwood charcoal, dried raspberry with a mildly tannic grip remaining.
This bottle is in its sweet spot, likely will hold here (in proper storage) for another 5-8 years before decline. Don't ever count out Chilean wines for longevity!
Paired with a beautiful merlot steak from a local farmer in Columbia Co. NY (Kinderhook Farm), boiled then smashed red potatoes finished with a compound herb butter and fresh, local asparagus. I'm finally grilling, and it's barely May!
(Also a stellar pairing with dark chocolate peanut butter cups!) — 6 years ago
Bedrock Wine Co.
Ode to Lulu California Old Vine Rosé Blend
Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits
It might shock you, but my favorite rosé is not French but instead comes from California! Blasphemy, I know - but Bedrock's Ode to Lulu is just that good. The difficulty is actually finding a bottle. For the last three years, I've only been allocated a case (or less) to sell here in Denver. It's possible you are one of the select few I've actually told about this wine... If not, now is your chance. This is the first year there's an "okay" supply. It won't last, but you should be able to get a bottle.
So yes, it's not French but it's made in the same style and method of Tempier Bandol Rosé- the most sought after, cult rosé out there. The name "Ode to Lulu" is actually an homage to the 4.5 foot tall, 101 year old woman named "Lulu" Peyraud (born Lucie Tempier) whose father gifted the Mourvedre heavy estate to her and her husband Lucien Peyraud. The wines they would go on to produce from the 1940's onward quite literally defined Bandol and put it on the map as some of the best rosés out there. She's still alive and presumably drinking plenty of wine.
This California-born "Ode to Lulu" is modeled after the great Tempier, but has some unique properties compared to it's French namesake. For one, the vines are EXTREMELY old. Tempier defined itself by focusing on old Mourvèdre and Grenache plantings, but even these French vineyards cannot compare to what Bedrock is working with in California. If you don't know, Bedrock is the winery of Morgon Twain Peterson, son of legendary Ravenswood founder Joel Peterson. Morgon grew up making wine and through his father has cultivated relationships with some of the most important heritage vineyards in California. The "Ode to Lulu" is made from Mourvèdre and Grenache planted as far back as 1888! These are some of the oldest plantings of these grapes around and make for unbelievable wines. Tempier's average vine age is around 40 years old today. Bedrock's is over 3x as old. Insane.
Morgon may be young, but he has a life time of winemaking experience. He started making wine with his father when he was 5 years old and hasn't stopped yet. In addition to absorbing his father's knowledge on heritage vineyards, he is a real student in the world of wine, earning a "Masters of Wine" designation (this industry's highest achievement). I've been drinking his wine for several years and I can say that his wine is made extremely thoughtfully and with expert attention to detail. This is true even with a wine as humble as rosé.
Unlike most California pink wine, Bedrock is not produced by "bleeding off" juice from a red wine. Instead, the grapes are picked early and separately at very low potential alcohols, and whole cluster pressed with low extraction. This preserves the freshness and acidity, creating a wine of clarity. In an old blog post I dug up, Morgon explains this idea:
"I pick at potential alcohols lower on the scale where brightness and lift still exist. This is not to say that fruit does not matter—I use Mourvedre from a block planted over 120 years ago for requisite concentration of complexity of flavor—but like fine champagne, the wonders of rosé lie in its unbearable lightness of being."
I agree with this idea of rosé and I think most people instinctively do as well. It's no coincidence that our best selling bottles come from provence. However, I urge you to pick up at least one bottle of this Ode to Lulu. It's a wine that's close in spirit to the best French rosé but made from vineyards that are American and unrivaled in age.
This is the fourth vintage of Ode to Lulu I've tasted, and I would say that's the most elegant yet. The 2015 was maybe my favorite for it's depth and I picked a few up to age, drinking my last bottle recently... This new vintage is great now, but it will reward with a short cellaring time. Honestly, if you can hide 2 bottles and drink them before fall or into next year, you will be blown away. Bandol rosé is a wine that improves dramatically over the course of 6 months to several years (Tempier Rosé is known to go decades). This bedrock is no different.
I can personally attest to past vintages gaining depth with time. How is this possible? Unlike other rosé which should be drank young, Bandol and Ode to Lulu are made of Mourvedre, a grape that is naturally reductive and resistant to oxidation. Further, the acidity is high and alcohol low. As the acidity starts to fall away, a depth and richness of character will emerge. In fruitier/riper rosé with more alcohol, this richness becomes too sweet and cloying... Not the case here. This keep balanced through time, gaining complexity while remaining refreshing.
You should buy this wine. However, I think there is one more important facet to rosé that I should mention before you do... Rosé is not always about what's in the glass itself. Rosé is really an ethereal thing... It's more so an "essence" of terroir and vintage rather than a sturdy, hard representation like red wine is... Sorry if that doesn't make sense but what I'm trying to say is that sometimes rosé is more about the place and the people you enjoy it with than the exact flavors themselves. Of course, we cannot all visit the picturesque village of Bandol to visit Lulu Peyraud; but I think, with this sunny Colorado weather, we can come close. Perhaps Morgon said it better than I can:
"Proper rosé is refreshing, life-nourishing stuff that revives the soul... I drink as much for pure pleasure as for intellectual stimulation. In the warmer months there is something sacred about a late afternoon meal of cold chicken, fresh garden tomatoes, and rosé. It is one body in the sacred trilogy of rustic simplicity." - Morgon Twain Peterson
#rose #oldvine #lulu #tempier #bedrockwineco — 8 years ago
Seavey Vineyard
Caravina Napa Valley Cabernet Sauvignon 2014
Seavey makes wines endowed with real personality and character. Credit for this must go to the late founder William Seavey, who left a terrific legacy to the next generation, and Philippe Melka, the estate’s long-time consultant. Seavey’s Caravina is one of very few top tier estate Cabernets in Napa that you can buy and still have plenty of change from a hundred-dollar bill. The 2014 Cabernet Sauvignon Estate Caravina is going to need at least a few years to fully come together. Aromatically expressive and beautifully layered in the glass, the 2014 delivers superb quality and pedigree for the money. Smoke, cedar, tobacco, graphite, tar, licorice ,and dried herbs add the closing shades of nuance. Caravina remains one of the very best values in Napa Valley Cabernet. (Antonio Galloni, Vinous, Dec 2016) — 9 years ago
Domaine François Lumpp
Clos Jus Givry 1er Cru Pinot Noir 2022
Quite good and a big surprise, this was about as good a red as I have had from Givry/Chalonnais. Talented next generation at the helm! — a year ago
Ridge Vineyards
Estate Monte Bello Vineyard Cabernet Sauvignon Blend
Wow! Really hit the spot with the next generation. We went out with a bunch of 30 something things and they fell over for this wine. So did I and can’t believe how good it was. Really would like to get some more. — 2 years ago
Clos du Val Wine Co.
Estate Napa Valley Cabernet Sauvignon 2018
Clos du Val Wine Company Napa Valley Cabernet Sauvignon 2018, California
Time for my #FridayCabernetfix. Here is a delicious Cabernet from Napa Valley.
Dark ruby in color with a short reddish rim.
Strong nose of black currants, cherries, raisins, dried figs, cedar, licorice, vanilla, spices, tobacco, black pepper and dark chocolates.
Full bodied and smooth with medium acidity and long legs.
Dry and very fruity on the palate with blackberries, sweet cherries, tobacco, cedar, vanilla, leather, spices, earth, chocolates and black pepper.
Medium plus on the finish with round tannins and cherries.
This is a delicious and a classic Napa Cabernet. Exactly what you expect from one. Rich, yet not over the top and very chocolatey.
Still very young, but already very tasty. A beautiful Bordeaux blend with lots of potential. Very engaging and approachable at this young age.
Good right out of the bottle, but needs time to open up and show the tannins (90 minutes).
Showing great potential to become a 95+ point wine, and will age nicely in the next 10 years. Already showing nice complexity with a soft and smooth mouthfeel.
Good by itself as a sipping wine, and good with food too. Will pair nicely with a big piece of steak. I paired it with a charcuterie board of meats and cheeses.
A blend of 80% Cabernet Sauvignon, 12% Merlot, 7% Petit Verdot and 1% Malbec. Aged for 19 months in mostly French oak barrels (58% new).
14.5% alcohol by volume.
92 points.
$52. — 5 years ago
Shirah Wine Co.
Alder Springs Vineyard Syrah Tannat 2015
A beautiful color of dark purple with a wide purplish rim.
Pretty nose of blackberries, sweet plums, blueberries, violets, black currants, cedar, earth, vanilla, licorice, spices, tobacco, dark chocolates, bitter herbs, vegetables, and pencil lead. Very nice nose.
Full bodied and smooth with medium plus acidity and long legs.
Dry and fruity on the palate with blackberries, black currants, plums, oak, spices, earth, vegetables, graphites, dark coffee, chocolates, tobacco, beef jerky and black pepper.
Long finish with fine tannins and tangy raspberries.
This is a great Syrah blend from Paso Robles. Easy drinking and tasty with a nice mouthfeel. Showing nice complexity with a gorgeous nose.
Good right out of the bottle and better as it opens up (needs an hour). Drinking very nicely now, and will be better in the next 3 years.
I paired it with cheeses, nuts and dried fruits.
A blend of 60% Syrah and 40% Tannant. Aged for 18 months in French Oak barrels (20% new). Kosher.
14.4% alcohol by volume.
91 points.
$55. — 7 years ago
Pali Wine Co.
Rancho la Vina Vineyard Pinot Noir 2014
Pali Wine Company Rancho Vina Vineyard. Aged 15 months in 50% new oak. Just feels like a PN day.
Pale ruby (touch darker)in color. Floral, approachable nose. Black plum, black cherry, cranberries, baking spices, vanilla. Nice background of acidity. Drink in the next 4/5 years. Decant for 30 minutes. Edit- The acidity subsides after an hour. The fruit moves forward on the palate. Very nice.
This label has taking it up a notch. Top to bottom, wines are quite good.
— 8 years ago
Donelan
Kobler Family Vineyard Syrah 2014
First winery on day two in Sonoma was Donelan Family Wines in Santa Rosa with Meredith. The next Rhone varietal red was the Kobler Family Vineyard Syrah. Made up of 90% Syrah and 10% Viognier from the Kobler Family Vineyard in the Green Valley of Russian River Valley. The Syrah and Viognier are co-fermented with around 40-60% whole cluster for 21 months in neutral French oak. Only 508 cases produced.
Deep purplish ruby red. Layered nose with dark berries on the attack followed up by smoked meats, chutney and some floral elements. Medium plus tannins (7/10) with a medium plus body and a dry long finish. Dark minerality on the palate with some purple flowers, savory herbs, leather, salami and raspberries. Drink till 2028. (93+)
$$ - Tasted at the winery. Retail price is $60.00. — 8 years ago
Kirkland ( Alexander Murray & Co.)
Speyside 18 Year Old Single Malt Scotch Whisky
Beautiful color of deep red tea. Nose of some tea, sweet and spicy caramel, intense stingy fermented grains, and nice oak. Taste is quite smooth with some tea flavors again, also some citrus peel, sweet apple, while fermented grains flavor comes next. Aftertaste is medium long with nice zesty balance and flowering note. Quite a nice bottle. — 9 years ago
Hayfork
Lewelling Ranch Cabernet Sauvignon 2012
For as much ritz and glamour that is typically associated with Napa Valley, this week highlighted who the real rock stars are in their community... the farmers and firefighters. Haley Wight is the sixth generation to farm her family’s estate, the historic Lewelling Ranch in St. Helena, originally established by her great-great-great grandfather John Lewelling in 1864. She also happens to make extraordinary Cabernet Sauvignon. So extraordinary, that I’m going to skip writing a note and just tell you that Robert Parker hits the nail on the head... “The wine displays gorgeous licorice, lead pencil shavings, black currants, loamy soil undertones and a touch of barrique. Dense purple, it has a full-bodied, multi-layered mouthfeel and a stunning finish with good acidity and velvety, well-integrated tannin, alcohol and wood. This is a scrumptious, full-throttle Cabernet Sauvignon to drink over the next 15 or so years. 96 points.” — 9 years ago
Clos du Val Wine Co.
Napa Valley Cabernet Sauvignon 1975
Clear and brilliant , medium ruby garnet with a light garnet ruby rim . This is showing quite a lot of tobacco and , sous bois , some dusty cassis , sweet red cherry , red plum , coffee and beef jus . After a while a touch of old wood and grafite . Quite intense and certainly alive . On the palate this is elegant and with more dusty, coffee tinged sweet red fruit , red plum , cherry. Dusty cassis. Good density and really elegant acidity and fine , resolved tannins . Good length with some coffee and cocoa on the finish . Mature obviously but showed well and opened up over an hour or so in decanter . Drink now and over the next 5-10 years perhaps , though won’t improve . — a year ago
La Jota Vineyard Co.
Howell Mountain Cabernet Sauvignon 2011
2011 vintage. Not the best vintage nor the longest-lived. Drinking pretty decently currently. Would I want to slide-tackle this in a decade? No. In the next 5 years? Yes. Plenty of love aboard the ship now. 2.28.24. — 2 years ago
Terreno
Riserva Chianti Classico Sangiovese Blend 1997
Nice little find at Wine & Co in Charleston. Lives up to the high standard of a very nice Tuscan vintage. Nice straight out of gate but I shall add more when I give the next bottle time to breathe. — 5 years ago
Subject To Change Wine Co
Moon Juice Poor Ranch Zinfandel Syrah 2018
Open it. Pour out a glass. Pour that glass back into the bottle. Cork it. Stick it in the fridge. 24 hours later, drink it cold with grilled meat while watching NBA playoffs. Fart on your wife’s leg while she’s napping next to you on the couch. Repeat next weekend — 7 years ago
Château Brane-Cantenac
Grand Cru Classé en 1855 Margaux Red Bordeaux Blend 2005
This is the first 2005 I’ve opened that was truly impressive this young. It’s untypical for most Margauxs. Bright mid red fruits on the palate with elegance and dripping acidity. Impressive bottling!!! Wish that I had bought a case in futures vs. four bottles. FYI, I never buy more than 6 bottles of almost anything.
The nose reveals, ripe; dark cherries, blackberries, black plum, black raspberries, strawberries, cherries, baked plum, high glass blue fruit hues, dry cranberries and pomegranate. Vanilla, light cinnamon, hint of clove, dash of nutmeg, pinch of white pepper, very dark, rich soil, limestone, pee gravel, cherry cola, fruit tea, black/red licorice, dry top soil/clay, a faint whiff of mint, some red fruit liqueur notes, bright red florals, blue flowers and fresh dark and fresh slightly withering florals.
The body is medium to just barely pushing full. The tannins are well rounded, soft and a bit dusty. The wine gently glides beautifully over the palate. The red fruits shine. Dark cherries, strawberries, cherries, pomegranate, blackberries, black raspberries, plum and blue fruit hues on the long set. Vanilla, light cinnamon, hint of clove, dash of nutmeg, very dark, rich soil, limestone minerals, pea gravel, some crushed dry rock powder, cherry cola, dark fruit tea, black/red licorice, dry top soil/clay, a faint whiff of mint, some red fruit liqueur notes, used leather, saddle-wood to light cedar, light cigar with ash, bright red florals, blue flowers and fresh dark and fresh slightly withering florals. The acidity is like a rain shower. The structure, length, tension and balance are magnificent. The long, elegant, well balanced, polished finish is delicious and goes on and on. This wine has really hit its stride, yet will continue to improve for another 10 years and perhaps beyond. After two hours in the the decanter, the wine put on weight and showed more dark fruits on the long palate set.
Photos of, Chateau Brane Cantenac, Owner Henri Lurton, field-hand doing the back breaking work of picking and their oak vat room.
Producer history and notes...Chateau Brane Cantenac started out in the early 17th century. At the time, the small estate was known as Domaine Guilhem Hosten. The vineyards and estate was developed by the owner in the late 1700’s by the Gorce family.
Their wine was so highly regarded back then, it was one of the more expensive wines in all of Bordeaux, selling for almost as much money as Brane Mouton. This is interesting because of who went on to buy the vineyard in the 1800’s.
The Baron of Brane, also known as “Napoleon of the Vineyards”, purchased the chateau in 1833. At the time of the sale, the estate was called Chateau Gorce-Guy. To get the funds to purchase the Margaux vineyard, the Baron sold what is now called Chateau Mouton Rothschild, which was at the time of the sale, known as Chateau Brane-Mouton.
In 1838, the Baron renamed property, taking his name and the name of the sector where the vineyards were located, calling it Chateau Brane Cantenac. The chateau later passed to the Roy family, who were well-known in the Margaux as they owned Chateau d’Issan as well.
Jumping to the next century, in 1920, the Societe des Grands Crus de France, a group of merchants and growers that owned several chateaux located in the Medoc including; Chateau Margaux, Chateau Giscours, and Chateau Lagrange in St. Julien, purchased Chateau Brane Cantenac.
Five years later, M. Recapet and his son-in-law, François Lurton, took over Brane Cantenac along with Chateau Margaux. Lucien Lurton (the son of François Lurton) inherited Brane Cantenac in 1956.
Today, the estate is still in the hands of the Lurton family. Brane Cantenac is currently owned and more than ably managed by the capable, Henri Lurton.
After being given the responsibility of managing Brane Cantenac, it was under the direction of Henri Lurton that large portions of the vineyard were replanted. Vine densities were increased, the drainage systems were improved and the plantings were also, slowly changed to their current plantings.
The 75 hectare vineyard of Brane Cantenac is planted to 55% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc, 5% Carmenere and .5% Petit Verdot. Carmenere was used for the first time in the 2011 vintage. The Petit Verdot was planted in 2008. 2017 is the first vintage where Petit Verdot was added to the blend.
The 75 hectare Left Bank vineyard of Brane Cantenac is essentially unchanged since it earned Second Growth status in the 1855 Classification of the Medoc.
At least that is the case with the 45 hectares used to produce the Grand Vin of Brane Cantenac. Those 45 hectares are planted close to and surrounding the chateau. Those vines are located just in front of the Cantenac plateau and are the best terroir that Brane Cantenac owns. This parcel is the heart and soul of their wine.
They have other parcels, which are further inland, but much of those grapes are placed into their second wine. Those additional hectares can be divided into 3 main sections.
Behind the chateau, they have 15 hectares of vines on gravel and sandy soils. They have 10 hectares across the road with sand, gravel and iron and a 13 hectare parcel with gravelly clay called Notton, which is used for their second wine. More than vineyards, the property maintains beautifully, manicured gardens and verdant parkland.
Today, more than 25% of Brane Cantenac is farmed using organic farming techniques. It is expected that over time, the amount of hectares farmed with organic methods will be increased. 12 of those hectares are farmed using biodynamic techniques as well.
3 hectares of vines they own in the Haut Medoc appellation are planted to white Bordeaux wine varietals due to the the cooler terroir in that part of the appellation. The soils are gravelly clay. The vines are planted to 80% Sauvignon Blanc and 20% Semillon.
Chateau Brane Cantenac is vinified in a combination of temperature controlled, traditional, 22 oak vats, 18 concrete tanks and 20 stainless steel vats that vary in size from 40 hectoliters all the way up to 200 hectoliters, which allows for parcel by parcel vinification.
40% of the fermentation takes place in the oak vats. The oldest vines are vinified in vats that are selected to allow for separate parcel by parcel vinification.
The younger vines are vinified more often together in the same vats. However, the Carmenere and Petit Verdot are entirely micro-vinified, meaning that those grapes are completely vinified in their own barrels, using micro-vinification techniques. This takes place with the Carmenere and Petit Verdot because the amount of grapes produced is so small. Some vats of Brane Cantenac can be co-inoculated, meaning they go though alcoholic fermentation and malolactic fermentation simultaneously.
Malolactic fermentation takes place in a combination of French oak tanks and barrels. The majority of the Grand Vin goes through malolactic in barrel. The wine of Brane Cantenac is aged in an average of 60% new, French oak barrels for 17 months before bottling. The initial 2 months of aging is done with the wine on its lees, which adds more depth to the wine.
There is a second wine, Le Baron de Brane. The use of a second wine at Brane Cantenac is not new. In fact, previously, the second wine went under the name of Chateau Notton, which took its name from one of the main parcels where the grapes were planted. There is a third wine, Margaux de Brane, which is usually Merlot dominated.
Production of Chateau Brane Cantenac is about 11,000 cases per year depending on weather conditions. — 8 years ago
La Riojana
Chardonnay
Affordable brand from a family co-operative in Argentina. Acidity turned into tropical fruitiness next to an Asian chicken dish. Would pair with Asian flavors again. — 9 years ago
Freddy R. Troya
Clos du Val – Cabernet Sauvignon “Hirondelle Vineyard” 2021
Stags Leap District AVA, Napa Valley, California, USA🇺🇸
Overview
A beautifully structured blend of 86% Cabernet Sauvignon, 7% Cabernet Franc, and 5% Malbec, sourced primarily from the estate’s historic Hirondelle Vineyard in Stags Leap District. Known for its elegance and precision, the 2021 vintage reflects the unique terroir of this famed sub-AVA, balancing power with finesse.
Aromas & Flavors
Deep and inviting bouquet of ripe blackberry, cassis, and plum, lifted by violet and lavender florals. Subtle touches of vanilla, spice, and pine add layers of complexity. On the palate, dark fruit richness is framed by notes of cranberry, espresso, and toasted oak.
Mouthfeel
Silky and full-bodied with velvety tannins, a generous mid-palate, and a long, smooth finish. The freshness of the 2021 vintage shines through, balancing its concentration and depth.
Winemaking Notes
The wine undergoes careful sorting and vinification to showcase the purity of Stags Leap fruit. Barrel aged in French oak, lending elegance and integrated spice while preserving freshness and varietal character.
Food Pairing
Outstanding alongside grilled ribeye, lamb chops, short ribs, or venison. Also pairs elegantly with truffle risotto, wild mushrooms, or aged cheeses like Comté and Pecorino Toscano.
Verdict
A powerful yet graceful Napa Valley Cabernet, showing off the pedigree of Hirondelle Vineyard. Already drinking beautifully, yet has the structure to evolve gracefully over the next decade. — a year ago