The vacation has mostly been a whirlwind of wine and food. We arrived on Tuesday and had a relaxing evening at my friend Noah's place in Atescedera CA where we finally met his girlfriend Nameeta (they have been together for over 3 years now and we still hadn't met her!). She's terrific. Intelligent, funny, and clearly the two make each other very happy.
Noah's winery venture is coming along nicely, he has become friends with a number of local wine makers, some of who are among the best producers in the region. His first batch of wine is in barrels now and should be ready for release in a few years. He's planning to ramp up production each year from now and eventually open a tasting room.
On Wednesday we did tastings at
Linne Calodo and
Turley. I'm going to copy out the tasting notes from the wines we tasted there verbatim. These are boutique wineries with very small production runs, where to get the wine you have to be a part of the winery's list (you can smetimes find them via auction and some restaurants are on the list so get an allocation).
2006 Contrarian $36
68% Roussanne, 32% Viognier
"The grapes were destemmed and then soaked for 24 hours. Pressed in 2 ton basket presses directly into the barrel, the win undergoes 100% malolactic conversion and is stirred on lees in 100% Neutral oak casks. Blended two months prior to bottling, I think you will find this wine is ready to consume now or you can lay it down for a couple of years."
2005 Problem Child $45
71% Zinfandel, 17% Syrah, 12% Mourvedre
"The cool season of 2005 brought with it a change in flavors for Leona's Zinfandel; marked by an incredible white pepper nose and lush raspberry jelly. This wine has reached the 5th dimension. At first glance you notice the earth and spice, followed by an explosion of fruit and mouth watering acidity."
2005 Slacker $38
65% Syrah, 35% Grenache
"While the label doesn't state it, the Slacker does contain Mourvedre. Imagine that! A wine named Slacker is mislabeled. The wine is bold, dark and fused with tannin. Flavors of pomegranate, blackberry, and sage intermingle with aromas of roasted coffee and toast. Drink now or over the next 3-5 years."
and finally,
2005 Martyr $95
67% Mourvedre, 29% Syrah, 3% Grenache
"This wine reflects my own personal appreciation of Mourvedre. As you may have noticed, almost every wine we produce has some portion of Mourvedre (AKA Mataro). This grape intrigues me with both the way it grows and the flavor profile it produces. The skin is thick and crunchy, the pulp is sweet, earthy and dense, and the seed is large and tannic. All of these things combine to make a wine that is mildly floral, saturated in roasted meat flavors and leaves a finish that can be tasted for minutes to come. 120 cases produced.
I don't have the notes for
Turley unfortunately, but they were also fantastic.
On Thursday we did a barrel tasting at
Le Cuvier. This tasting was great in that we met the wine maker himself who gave us a taste directly from the barrels for a number of wines that hadn't yet been released. It was fascinating to hear how the wines are made, his philosophy of wine making, and particularly to be able to taste the progression of a wine from just barreled through almost ready to bottle. The single most interesting aspect though was to taste the same exact blend of a new wine barreled in Neutral oak and in 100% American oak. It was stunning to taste the contrast between the two.
On Thursday, Noah and Nameeta took us to their favorite restaurant,
Passion Fish. The food here was wonderful (yes I went badly off diet, but we had planned the trip and made the dinner reservations well in advance of starting the diet, and frankly, sometimes you simply have to treat yourself).
Here we had this bottle:
2004 Sonoma Coast Pinot Noir
"Expressive, enticing aromas of black and red fruits, minerals and smoke. Densely packed, supple and sweet, with lovely primary flavors accented by earth and mineral tones. A really seamless wine which offers a superb concentration of sappy, primal crushed berry flavors and a long persistent finish. Delicious now."
And then there was Friday night. Friday night needs a post all to itself. Suffice to say that we had the single best meal I have ever had and expect it will be the best meal I will ever have.