Tag Archives: red wine

Bordeaux: It’s for everyone

Innovative yet traditional, easy-drinking yet complex, delicious and approachable now but also able to sustain the long haul, that’s Bordeaux in a nutshell. It’s a rather large and diverse nutshell, but the point is that while Bordeaux is the quintessential region for wine aficionados and collectors, it is also the region for the everyday wine drinker. Once the basics are introduced, anyone can embrace and understand the wines of Bordeaux.

Located along the Atlantic Ocean in the Southwest area of France, Bordeaux is the largest major appellation of France. It has 65 sub-appellations within its borders, and boasts over 275,000 hectares (nearly 275,00 acres) of land under vine. Red wine dominates Bordeaux today, representing 85% of its total production, though the dry whites, sweet wines, and even harder-to-find sparkling and rosé, are top quality. While Bordeaux has a tough climate—its proximity to the ocean makes it a fairly wet place, prone to disease and pests—its winemakers are striving for sustainability. The push for sustainable winegrowing and winemaking has taken hold.

With so many wine regions of the world to choose from, and so many of them newer than Bordeaux, why would you choose it? The answer is its diversity and sustainability.

Diversity
From white, rosé, red, and world-class sweet wines, Bordeaux has many families of wine at all different price points. Over the past century, Bordeaux has continued to focus on its terroir, finding the right grape for the right soil and microclimate, and making sure those grapes are expertly nurtured. For the white wine lover, excellent value wines labeled as from Entre-Deux-Mers or AOB Bordeaux Blanc deliver zesty acidity and ripe citrus fruit flavors in its wines. For more complexity and ageability, try the whites from the Graves district—in particular its sub-region or enclave Pessac Léognan.

Red wines range from delightfully fresh to dense, sappy and ready-to-drink to cellar-worthy. If you are looking for something to drink now that is fruit driven yet dense, and want something fruit-driven yet dense, try values from Fronsac, Castillon—Côtes-de-Bordeaux, or Francs—Côtes-de-Bordeaux. Bright and fresh qualities can be found in recent vintages of wine labeled Bordeaux and Bordeaux Supérieur. Most of these wines are based on the Merlot grape and are approachable now. For the cellar, we head to the left bank where the communes of the Haut Médoc offer structured Cabernet-based wines, which, in particularly in good vintages, can be cellared for a many years.

Sustainability
Bordeaux has a maritime climate, which means climatic challenges. Rain at flowering or harvest increases disease pressure (aka likelihood of rot). While Bordeaux might not be top of mind when you think of organic, the push toward sustainable winegrowing and winemaking has definitely taken hold. Sustainability and environmental responsibilities are high priorities across Bordeaux today, and start early in the vineyard. Diverse cover crops are found between the vines, creating biodiversity and encouraging natural predators to help manage pest control. In addition, cover crops create mild competition, managing vine vigor and forcing vine roots to go deeper. Canopy management techniques have become more sophisticated to foster healthier vines and prevent or manage common diseases. These practices lessen the need for any additional chemical spraying.

 

Silver Oak Cabernet Sauvignon is a time-tested treat!

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Let’s go back in time to really understand how far Silver Oak Cellars has come. In the early 1970’s, Justin Meyer and Ray Duncan decided to launch a winery dedicated exclusively to making Cabernet Sauvignon, a bold move.  At this time, varietal wines had not yet become a reality in the United States. Most American wines were generic (Chablis, Burgundy and Vin Rose) or fortified wines (port, white port, tokay, muscatel). Serious table wines from California were not yet a reality. The French owned the market (Bordeaux, Burgundy, Beaujolais, etc.) So who are these renegades to create a winery dedicated exclusively to Cabernet Sauvignon? They were pioneers!

What came first? The label or the water tower?
Consumers recognize the iconic water tower on the Silver Oak label – and possibly from visiting the winery, as one sits above both tasting rooms in Alexander Valley and Napa. But alas, the label was not inspired by the water tower, in fact, it was inspired by original co-founder Bonny Meyer, who photographed upwards of 30 Napa Valley water towers. Meyer finally commissioned  John Farrell, a young local artist,  to create the Silver Oak label with the water tower image. The physical tower was built afterwards.

Today, the marketplace can’t get enough of Silver Oak. Huge crowds descend each year on the little town of Oakville on the winery’s well-orchestrated release day. Under the direction of winemaker Daniel Baron, Silver Oak Cabernet Sauvignon continues to improve remains one of Napa Valley’s most sought-after wines.

The 2010 Silver Oak Alexander Valley Cabernet serves up plenty of ripe fruit flavors, with an accent of savory herbs and a shading of sweet oak. Delicious now, especially with a highly marbled grilled rib eye of beef, this wine will enjoy development in the cellar for another 10-15 years. The winery’s chef Dominic Orsini recommends flank steak and salsa verde. Doesn’t that sound good? I am sure glad we have progressed since the 1970’s – Silver Oak Cabernet Sauvignon is a time-tested treat!

P.S. I love you! Time to explore Petite Sirah

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Once upon a time, there was this lonely grape called Petite Sirah. Upon discovery, farmers and winemakers loved this grape so much that they nicknamed it “petet serre” and said it very fast with a grin. The real name of the varietal is Durif (named after a French scientist who crossed Syrah and Peloursin at the end of the nineteenth century). For years, this varietal sat lonesomely on the shelves gathering dust. Customers breezed by it, reaching for Cabernet Sauvignon, Pinot Noir, Zinfandel and other more famous varietals. It is my intention to bring this varietal to the fore.

Not as ferocious as most Zinfandel, less stately than many Cabernet and much more robust than elegant Pinot Noir, Petite Sirah has found its home among people who simply enjoy wine and food without pretense.  I often call upon it for parties and when the gang comes by on the weekend for outdoor grilling and potluck meals. In today’s lesson, I have chosen three Petite Sirah for your enjoyment.

The 2012 The Crusher shows a shading of wood and plenty of pleasing grapiness. Coats the palate well and invites a plate of polish sausages, hot links and plain ‘ole hot dogs. For a fruiter style, with a bit less wood, I would go for the 2012 HandCraft. Perfectly poised, with its pretty red fruit flavors that pair nicely with roast chicken, I can almost feel the match on my palate. In the lighter and more elegant style, the easy-drinking 2012 Bogle does the trick nicely.

Not just for meals, Petite Sirah can serve as a cocktail wine to be paired with hors d’oeuvres. So take a trek off of the beaten path, snag one of these Petite Sirahs, and educate your palate about one of California’s hottest under-the-radar varietals. For more information, check out the group: P.S. I Love You, here is a link to their website.  I think I’ll grab a bottle of Petite Sirah to enjoy with a savory pot roast  for a comforting dinner on a foggy summer day in the city by the bay.

Celebrating Caymus Vineyards 40th Anniversary Cabernet Sauvignon

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Good morning from beautiful downtown San Francisco, this is Chief Storyteller of Wine.com speaking to you from the heart of the city’s financial district on the eve of one of California wine’s greatest moments. Today we announce the release of the 2012 Caymus Vineyards 40 Anniversary Cabernet Sauvignon.

Looking back over 40 years of incredible history, Caymus produced its first vintage in 1972, a rain-soaked year in which so many Napa Valley Cabernets went to the wayside. Yet the Wagner family succeeded in bringing to market a wine of great depth and richness that became a benchmark for California Cabernet. Now fast forward to the present and we find the wonderfully rich and opulent 2012 available for our collections.

From my notes, the 40th Anniversary Cabernet once again stands tall as wine that will ultimately represent one of the vintage’s best efforts. In a staff tasting, we found the wine opulent and long lasting. Dancing on edge of overt black fruit, the wine stays close to home with its unmistakable dustiness.

I first met Chuck Wagner around 1975, when I tasted the legendary 1973 Caymus Vineyards Cabernet Sauvignon. I have had the pleasure of tasting nearly every one of the winery’s 40 vintages and was so happy to experience the 2012. Happy 40th to the Wagner Family and all that you have done for the California wine industry.