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Fine Wine Source Wine


April 2018

Ixsir:

The name IXSIR derives from ‘Iksir’, the original Arabic word for ‘Elixir’, a word common to many languages that defines the purest form of all substances – a secret potion that grants eternal youth and love. The vision behind IXSIR is to reveal the best terroirs of Lebanon, some long since forgotten. Cultivated with respect to sustainable agriculture, IXSIR’s vineyards are spread across the mountains of Lebanon on clay-calcareous and limestone soil, from Batroun to Jezzine, benefiting from microclimates that are unique to Lebanon. IXSIR’s vineyards culminate at an altitude of 1,800 metres, making them the highest in the Northern Hemisphere. Winemaking takes place in a vineyard located on the hills of Batroun where a 17th century traditional Lebanese house presides over a contemporary winery with sustainability at its core. Recognized several times for its green credentials, the IXSIR winery was named by CNN as one of the greenest buildings in the world. It has also won the international Architizer A+ Award, the Good Green Design award, and the Green Mind MENA Award. IXSIR’s winery proudly consumes 75% less energy than any other winery in the world and is built across distinct levels, allowing wine to be made using the method of gravity fermentation. Having stood the test of time, the gravity fermentation method requires very little pumping during the processing of grapes, allowing IXSIR’s painstakingly produced wine to free-flow from one level to the next. Having made its way down, IXSIR stores its wines in a cellar that is built 12 meters underground so that it benefits from the natural thermal protection of the soil and reducing the need for mechanical refrigeration. Earth is also used to insulate the winery, with a botanical garden set on the roof of the building that helps to keep it cool during the hot summer months. The garden is Lebanon’s largest planted roof, enabling visitors to view more than 22 different grapes varieties. Zenithal skylights on the roof also help to maximize the use of sunlight across all floors, reaching the cellar 12 meters underground and reducing the amount of energy IXSIR’s vineyards reach from the north to the south of Lebanon, promoting sustainable farming and helping farmers and their families to remain on their own land. IXSIR offers vine growers a high fixed price as part of a long-term buying contract, which has so far helped over 250 families. Vine growers are also given technical support and strict quality control guidelines, helping to create a more sustainable industry and a safer working environment than through the production of illicit crops.

About:

Ixsir has 120 hectares planted to Syrah, Cabernet Sauvignon, Mourvedre, Touriga Nacional, Merlot, Tempranillo, Caladoc, Cinsault, Beidy, Viognier, Muscat, Chardonnay, & Sauvignon Blanc. The soil is comprised of clay-calcareous, limestone, and granite. Harvest is done by hand under temperature controlled conditions. The 2011 Altitudes Red is the first Ixsir wine to be featured at the FWS! We are proud to announce that we will be welcoming Naji Boutros from Ixsir to the store, as well as Vertical, in May of 2018; so, keep an eye on your email for the date, time, and wines that will be featured!!!

Cepage:

Cabernet Sauvignon, Syrah, Caladoc, and Tempranillo

Alcohol:

13%

Tasting Notes:

Black cherry color with garnet reflections, this wine unleashes fresh aromas of red and black fruits with just a hint of oak. Its unique blending gives the wine a supple and delicate character with a synthesis of blackberry and currant berry.

Food Pairings:

Think creamy cheeses, fatty meat, and earthy vegetables with savory old world spices!

Jim Lutfy’s Thoughts:

France goes to Lebanon, with a touch of Spain! Lebanon is a former French colony. The wine is reminiscent of Left Bank Bordeaux; elegant with spice and a long silky finish. Best with Shawarma or any lamb dish!

Fine Wine Source Wine


April 2018

Cosentino Winery:

Cosentino Winery is the first stop when entering Napa Wine Country, located on the historic St. Helena Highway. In 1980, Cosentino Winery made its inaugural vintage that released in 1981. In 1989, they released ‘The Poet,’ which is one of the first designated and licensed US Meritage wines. In 1990, they launched THE Series wines, designed to showcase the best grapes from the Lodi Appellation. Recently, they partnered with partnered with Marty Peterson (Vice President, Winemaking Operations, Vintage Wine Estates Winemaker, Cosentino Winery). Marty comes from a family with a rich farming history. In 1904, his great-grandfather, Carl A. Peterson, made his way by ferry to Lodi, an agricultural community at the mouth of the Sacramento River Delta, 60 miles east of San Francisco, where he founded the family ranch. For more than a century, the Peterson family has farmed 100 acres in the Lodi region, now planted to fine wine grape varietals, as well as Bing cherries. The fourth generation of growers from the family property, Marty grew up in a community of farmers who shared a similar commitment to the land. The childhood friends and family relationships forged over many years are still firmly in place, giving him an insider’s insight—and connections— into this important, emerging winegrowing region. Marty received his Bachelor of Sciences in Enology from Fresno State University in 2002, giving him expertise on the cellar side and refining his natural farming knowledge. Peterson joined Vintage Wine Estates in 2011 as winemaker for Viansa Sonoma; in May of 2015 he was then appointed Winemaker at Cosentino Winery, where he draws on his deep roots in the Lodi region, as well as his knowledge of the Napa and Sonoma appellations, to create uniquely expressive wines of balance and complexity.

About:

The grapes for THE Cab were hand-harvested in Lodi, an AVA known to benefit from the cooling Delta influence. The 2016 harvest was notably even and steady, providing balanced yields of quality fruit, allowing us to craft a wine with intensity and interest. A great wine on its own or with your favorite red wine friendly cuisine—enjoy now or over the next three years.

Varietals:

Predominantly Cabernet Sauvignon, with a hint of Petit Verdot

Alcohol:

14.5% Aged 11 months in French Oak

Tasting Notes:

“Our 2016 THE Cab is a rich ruby color in the glass with sultry aromas of boysenberry, black currant, baking spice and vanilla. The luxuriously supple palate reveals flavors of blackberry cobbler, cedar spice and a balanced finish marked by velvety tannins.”

Food Pairings:

Blow the dust off the grill and fire it up with some steaks, burgers, or ribs. To be more specific, think braised short ribs, garlic chicken wings; or, for the vegetarians olives with roasted garlic & tomatoes, Zucchini Gratin with tomato confit, and grilled Portabella mushrooms with garlic and a balsamic glaze.

Jim Lutfy’s Thoughts:

A full throttle wine, rich & bold, layered with complexity. Best served with big red meats, broiled or barbequed!

Fine Wine Source Wine

March 2018

Chateau Tarin:

Chateau Tarin is tucked away in The village of Cazaugitat is located in the Southwest of France in the Entre Deux Mers region, 48 km from the city center of Bordeaux. Known as the Garden of Eden, it is a sleepy town with only 255 inhabitants. Entre-Deux-Mers is a wine region in Bordeaux, in France. It is situated between the rivers Garonne and Dordogne, and is bounded in the east by the border of the Gironde department and in the west by the Bec d’Ambès, the confluence of the Garonne and the Dordogne. At 3,000 hectares (7,400 acres), it is the largest sub-region of Bordeaux, although, as there are large areas of forest, relatively little of it is used for growing grapes. The total area under vine is about 1,500 hectares (3,700 acres), with about 250 growers making wine there. The name of the region is derived, not from the French word “mer” (“sea”), but from “marée” (“tide”). Thus, it means “between two tides”, a reference to its location between two tidal rivers. The village of Cazaugitat is a small village located south west of France. The town of Cazaugitat is located in the department of Gironde of the french region Aquitaine. The town of Cazaugitat is located in the township of Pellegrue part of the district of Langon. To put the size (or lack thereof) of the population in perspective, there are only about 17 inhabitants per Kilometer, and there are 100 main residences, 14 second or occasional homes and 12 vacant homes.

About:

Chateau Tarin has approximately 98 acres of gravelly soil planted to Merlot, Cabernet Franc, and Cabernet Sauvignon. The 2015 Chateau Tarin Vin de Bordeaux is fermented as per the traditional method, in temperature controlled stainless steel tanks. It is cold soaked and then fermented between twelve and twenty-one days.

Cepage:

70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon

Alcohol:

13%

Tasting Notes:

Bright cherry and deep currant greet the nose and lead to a dark and brooding flavor profile of black cherry fruit on the palate enhanced by balanced acidity on the finish. This is a young wine that will reward patience in cellaring, but can be enjoyed on the table after at least an hour or two decant and/or aeration. You may even want to go as far as opening the Tarin, sampling a glass, replacing the cork and allowing it to open in the bottle overnight.

Food Pairings:

Steak frites (steak and duck fat fries) might just be the perfect complement to red Bordeaux. The boldness of Bordeaux compliments the umami in the meat and the wine’s “grippy” tannins are smoothed out by the dish’s fat content. In fact, Bordeaux wine will taste sweet and fruity against this rich meaty backdrop. The steak frites example shows us that when pairing foods with Bordeaux, you’ll want to seek out foods with a.)plenty of umami and b.) fat to counteract tannin. Beyond this, you can get creative with your pairings. Here are some examples: (Meats) Black Pepper Steak, Roast Pork, Filet Mignon, Beef Brisket, Buffalo Burgers, Chicken Liver, Pot Roast, Venison, Duck, Goose, Dark Meat Turkey, (Cheeses) Ossau Iraty, Basque Cheeses, Manchego, Swiss Cheese, Comté, White Cheddar, Provolone, Pepper Jack, (Spices)Black Pepper, White Pepper, Oregano, Rosemary, Mustard Seed, Cumin, Coriander Seed, Anise, (Vegetables) Roast Potatoes, Lentils, Mushrooms, Onion, Green Onion, Green Bean Casserole, Chestnut.

Jim Lutfy’s Thought’s

Soft & supple with flavors of cedar & tobacco and a long earthy finish. A wine that needs at least an hour of decanting, best served with grilled meats.

Fine Wine Source Wine

March 2018

Skyfall Vineyards:

Skyfall Vineyard was named for massive car-sized boulders scattered among the vines, appearing to have fallen from the sky. These glacial rocks were left in the wake of the ancient Missoula floods that cut the Columbia River. Floods deposited silty loam soil mixed with volcanic ash for soil conditions that create complex, elegant wines. Dave Minick, 3rd generation Washington State grower, oversees all vineyard management for consistent, perfectly ripe grapes across Skyfall vineyard sites. All vineyards receive the same environmentally responsible care with minimalist intervention including a new compost program for naturally enriching soils and use of low impact vehicles in vineyards. Skyfall Vineyard fruit is sourced from Washington’s top AVAs within Columbia Valley including Horse Heaven Hills, Wahluke Slope, and Yakima Valley. Columbia Valley has optimal growing conditions with hot days allowing grapes to ripen and cool nights where acidity develops. This means Skyfall Vineyard wines are well balanced between the crisp acidity, firm tannins, and ripe fruit structure, ready for immediate enjoyment.

About:

From David Minick: “My grandfather would always tell me that ‘great wine starts with finding the ideal vineyard site;’ however, this is a lot easier said than done! I walked a lot of vineyard sites before finding Skyfall’s sites, and the complexity of the soils is ideal for cultivating optimal flavors in the grapes.” The varietals for the 2015 Skyfall Merlot were sourced from 60% Yakima Valley vineyard sites and 40% Horse Heaven Hills vineyard sites. The grapes were picked at the peak of ripeness during the early morning to preserve maximum fruit expression. Once picked the fruit was de-stemmed, crushed and cold soaked for 24-48 hours until optimal color extraction was reached. The wines were put in oak barrels for malolactic fermentation and then aged for 8 months (47% American Oak and 53% French Oak.) The blend was then assembled and allowed to co-mingle for 30 days prior to bottling.

Varietals:

82% Merlot, 10% Syrah, 8% Cabernet Sauvignon

Alcohol:

13.93%

Tasting Notes:

Wonderfully developed plum, vanilla, and leather aromas swirl in the glass. Juicy flavors of cherry candy coupled with hints of cocoa powder weave through the palate. Balanced acidity and polished tannins round out the finish.

Food Pairings:

Merlot wine matches with a wide variety of foods because of its position in the middle of the red wine spectrum. In general Merlot pairs well with chicken and other light meats as well as lightly-spiced dark meats. With medium tannin and not too much acidity you’ll find Merlot pairs well with many foods. Be wary of pairing merlot with fish or leafy vegetables (unless they are prepared in certain ways) and spicy foods, which can overwhelm the nuanced flavors.

Jim Lutfy’s Thoughts:

Big & rich layers of complexity with a long silky smooth finish!! Best served with Lamb or Spare Ribs.

Fine Wine Source Wine

February 2018

Anciano:

Bodegas Navalon is surrounded by the ancient vineyards of DO Valdepeñas in the heart of Spain. The bodega has been the passion of the same local family for several generations. It was originally founded at the start of the 20th Century by Don Juan Sánchez, a landowner who decided to build a winery to make his own wine, rather than selling his grapes to others. Valdepeñas means Valley of Rocks, referring to the special soil, strewn with pebbles and larger stones. These stones soak up the sun’s rays during the day, and then release their heat during the night. Deep underground, layers of chalk and clay retain water which is vital for refreshing the vines during the intense summer heat. At an average altitude of 705m above sea level, the vineyards benefit from a dry continental climate with over 2,500 hours of sun and low rainfall, resulting in an ideal microclimate for growing vines. The Anciano wines are crafted with individual care and attention, each expression in their range shows its own intriguing and unique character. From their bright, vibrant Crianza to their smooth, mature Gran Reservas, their award-winning range showcases the best of Spanish winemaking.

About:

Garnacha, Spain’s other classic red varietal, is now offered alongside the Tempranillo wines that have made Anciano a favorite around the world. Norrel Robertson MW has selected this stunning wine from Valencia, on Spain’s Mediterranean coast. Terres dels Alforins is a fertile valley in the south west of the province of Valencia and is called the “Valencian Tuscany”: the valley is comprised of a multitude of small plots between the sea and the “meseta” where vines have been tended since Roman times. The vines are located within mostly non-irrigated vineyards with low yields. Anciano’s winery La Vina is the venue where winemaker Jorge Caus Pertegaz crafts this stunning Garnacha. Fermentation is in stainless steel tanks for 7 days at 22 degrees Celsius, and then a portion of the wine is matured in oak barrels for 7 months.

Alcohol:

13.5%

Tasting Notes:

  • Color: Bright and intensely vibrant red.
  • Nose: Generous fruit aromas of cherry and black berries.
  • Palate: Smooth and soft with red currant and black berry flavors produces a long and supple finish with a touch of sweet spice.

Food Pairings:

Sensational with slow cooked pork or lamb and other meats from the grill. Anciano Garnacha can be matched with moderately spiced meals, such as Moroccan tagines (Look this one up!) or excellent with hearty vegetarian dishes and mature cheeses.

Jim Lutfy’s Thoughts:

Spicy grip on the palate with flavors of cedar, pork, and ripe raspberries. Best enjoyed with BBQ dishes and spiced vegetables!

Fine Wine Source Wine

February 2018

Floating Rock (Hyatt Vineyards):

Hyatt Vineyards was established by Leland and Lynda Hyatt in 1983. Evolving from a modest Estate vineyard surrounding the Winery, Hyatt Vineyards has grown to 180 acres in four separate sites all within 3 miles of the original plantings. Each of the four different vineyards: Cherry Hill, Three Rocks, Roza Ridge, and the original Estate Vineyard display significantly distinct soils, elevation and exposure. Varietals include Merlot, Cabernet Sauvignon, Syrah, Chardonnay, Riesling, Black Muscat and Zinfandel. From the Winery’s first release in 1987, awards, medals and very favorable press have followed consistently year after year.

About:

The wines produced by Hyatt were essentially 15,000 years in the making! It started with the Missoula Flood during the last ice age when an ice dam broke in Western Montana and created cataclysmic floods that flowed west into the eastern part of Washington and redeposited fertile soils as well as granite boulders and rocks. When the first vineyard was cleared many years ago, it was full of those boulders as well as massive amounts of rocks and was a huge undertaking. Thanks to those massive ice-age floods, today the vineyards consist of rich, light loam soil (with a few of those pesky rocks scattered about) providing the perfect structure for quality grapes. “I had the pleasure of speaking with Hyatt’s winemaker, Marty Johnson, about the vineyards and the direction the winery is headed. The fruit sourced from Rattlesnake Hills is also used to produce their Estate Wine, Roza Ridge, sold exclusively at the winery (for a higher price point!). Marty joined the Hyatt Team in 2016 and this particular vintage was produced by Steve Hovanes, who is no longer with Hyatt. Fortunately, Floating Rock is continuing as a brand; however, more fruit is being allocated to the Roza Ridge lineup. There is currently no designated Michigan distributor for Floating Rock, but I plan on keeping in touch with Marty to see how that progresses. We have acquired the remaining inventory of the 2013 Floating Rocks wines, and don’t sleep on these…they won’t last long! You are already familiar with how delicious the Syrah is, the Cabernet Sauvignon and the Red Blend are just as fine…Stock up while supplies last!!!”

Cheers!

-Matt

Varietals:

78% Cabernet Sauvignon, 22% Merlot ​Aged 18 Months in American Oak

Alcohol:

14.3%

Tasting Notes:

Fruit aromas of tart cherries and strawberries lead into a palate of red fruit mostly pie cherries and tones of light vanilla. Bracing tannins hold up well to red meats and creamy cheeses. The wine departs with a subtle floral finish.

Food Pairings:

Paired with braised red meats with complex reductions, this wine enhances the many flavors of haute cuisine. But it is also quite comfortable alongside a tray of charcuterie and pungent cheeses or grilled meats.

Jim Lutfy’s Thoughts:

Ripe, rich and loaded with complexity. Great mouth feel and a long lingering finish. Enjoy with juicy red meats!

Fine Wine Source Wine

January 2017

Chateau Vieux Manoir:

In the heart of Targon, 35 km South-East of Bordeaux, majestically stands the superb building of Château Vieux Manoir. Its construction dates back to the 11th century and shows the passing of several Bordeaux aristocratic families, who helped to shape and write the area’s history over the centuries. The property was also the former hunting house of the Duke of Epernon. In 1989, the Ballande family fell under the spell of the estate and took it over with the ambition of restoring its former prestige. The rebuilding of the vineyard and the château began in 1990, done with great respect for its original character and authenticity.

About:

  • Soil : Chalky-clay and clay-gravels
  • Surface : 45 hectares
  • Average age of the vineyard : 30 years
  • Location : The vineyard is located in the communes of Targon, Lugasson, and Saint-Aubin
  • 2015 vintage : Silver medal Bordeaux 2016

Classical vinification in thermo-regulated stainless steel vats with micro-oxygenation. Fermenting is done at low temperature to favor the fruity flavors extraction.

Varietals:

60% Merlot, 35% Cabernet Sauvignon, 5% Cabernet Franc

Alcohol:

14%

Tasting Notes:

Dense with a pleasant crimson color. The nose reveals intense aromas of Morello Cherry and Black Currant. In the mouth, the first impression is full-bodied and round, in harmony with the fruit. Well-structured and well balanced, this wine has a long fruity and spicy finish.

Food Pairings:

The firm tannins and full-body of this wine pair well with rich, flavorful meat dishes such as: rib-eye steak, porterhouse steak, sirloin steak and T-bone steak. It is also a classic match with lamb dishes such as baby lamb chops or roasted leg of lamb. The full fat of certain cheeses work in harmony with the tannins in this full-bodied red Bordeaux, try Gruyere.

Jim Lutfy’s Thoughts:

A wine that breeds class! Deep yet elegant flavors with a silky satisfying, long, and classy finish; best served with red meats.

Fine Wine Source Wine

December 2017

Floating Rock (Hyatt Vineyards):

Hyatt Vineyards was established by Leland and Lynda Hyatt in 1983. Evolving from a modest Estate vineyard surrounding the Winery, Hyatt Vineyards has grown to 180 acres in four separate sites all within 3 miles of the original plantings. Each of the four different vineyards: Cherry Hill, Three Rocks, Roza Ridge, and the original Estate Vineyard display significantly distinct soils, elevation and exposure. Varietals include Merlot, Cabernet Sauvignon, Syrah, Chardonnay, Riesling, Black Muscat and Zinfandel. From the Winery’s first release in 1987, awards, medals and very favorable press have followed consistently year after year.

About:

The wines produced by Hyatt were essentially 15,000 years in the making! It started with the Missoula Flood during the last ice age when an ice dam broke in Western Montana and created cataclysmic floods that flowed west into the eastern part of Washington and redeposited fertile soils as well as granite boulders and rocks. When the first vineyard was cleared many years ago, it was full of those boulders as well as massive amounts of rocks and was a huge undertaking. Thanks to those massive ice-age floods, today the vineyards consist of rich, light loam soil (with a few of those pesky rocks scattered about) providing the perfect structure for quality grapes. The name is a nod to the unique and historic way the rocks got there. Floating Rock wines are estate grown within the renowned Rattlesnake Hills appellation. The Rattlesnake Hills AVA was established in 2008 and is located approximately four miles Southeast of Yakima, Washington. The 68,500 acre AVA has 1,747 acres under vines and only 17 wineries and 29 vineyards. The Rattlesnake Hills AVA produces world-class wine grapes making some of Washington’s finest wines. The fruit is sourced from two main vineyards: “Winery Vineyard’ has 40 acres planted to the three varietals (Cabernet 19, Merlot 7, and Syrah 14) and our “Cherry Hill” vineyard has 67 acres (Cabernet 22, Merlot 28, and Syrah 17). Most of the vines are now 16 and 17 years old. The wine is aged in American oak barrels for approximately eighteen months before bottling.

Varietals:

100% Syrah

Alcohol:

13.9%

Tasting Notes:

Full of energy, this delicious Syrah is loaded with black cherry and raspberry fruits that are bright, juicy and vibrant with a nice dose of black pepper on the finish.

Food Pairings:

Pairs well with lamb, sausages, grilled meats of all kinds, roast pork, BBQ, stews, game meats-particularly venison, black olives, dishes with lots of ground pepper, and dishes with pungent herbs…truly a versatile food wine!

Jim Lutfy’s Thoughts:

A lively red loaded with fruit that jumps out of the glass, best served with Barbequed foods!

Fine Wine Source Wine

December 2017

Gerard Bertrand:

Brought up in the Languedoc vineyards, Gérard Bertrand is committed to sharing the characteristics and exceptional diversity of each of the terroirs of this region which produces sparkling wines, reds, whites, rosés, varietal wines or appellation wines; a rich array of promises to fulfill all tasting expectations. Twenty years of know-how ensures that wines bearing Gérard Bertrand’s signature have a unique style whose creation is driven each day by four fundamental values: excellence, authenticity, conviviality and innovation. As the Ambassador of the Mediterranean Art de Vivre, Gérard Bertrand loves to promote and share the cultural and gastronomic riches of the South of France by way of the numerous wine-tourism activities at the Hotel & Restaurant, Chateau l’Hospitalet. “My signature, Gérard Bertrand, serves to show my commitment and my approach which for the last 20 years have been aimed at revealing the unique terroirs of the region with an enduring passion and enthusiasm; qualities which the press and international competitions have regularly highlighted. Excellence, authenticity, conviviality and innovation are the values which guide me every day as I craft my wines.” From the discovery of the Tautavel man to the Roman hegemony in Narbonne, via the Visigoth occupation and the Cathar heresy, Languedoc-Roussillon’s past is steeped in rich history. At the beginning of the 20th Century, a phylloxera epidemic, coupled with overproduction and widespread fraud, wrought havoc for winegrowers, who subsequently decided to revolt. Since the 1950s the wines of the Languedoc have become increasingly refined, and the best estates now produce wines of truly exceptional quality. Gérard Bertrand is determined to drive this progress even further, through continued innovation and by creating internationally-renowned appellations and wines.

About:

Limoux is the area where sparkling wine originated. In 1531, the monks of Saint Hilaire discovered the first wine with bubbles. Situated in the foothills of the Pyrenees, these vineyards benefit from the cool conditions required to make sparkling wines of quality. This exceptional quality had even founded an echo across the Atlantic: Thomas Jefferson was Limoux’ greatest admirer and he discretely cultivated his love for France and for Limoux sparkling wine. Actually, wine from Limoux was the only sparkling wine to be found in his personal cellar. The grapes are harvested early by hand, in order to retain a good level of acidity. Upon arrival at the winery, the fruit is immediately pressed in a pneumatic pressing machine. The must is transferred to the vats for alcoholic fermentation, using the same process used for still wines. The wine is then transferred to sealed bottles for fermentation, in accordance with the champagne method. To finish, we disgorge the bottles and perform the traditional dosage, which is very precise, in order to keep a real freshness and wine balance.

Varietals:

70% Chardonnay, 15% Chenin Blanc, 10% Mauzac, 5% Pinot Noir

Alcohol:

12.5%

Tasting Notes:

The Chenin and Chardonnay grapes bring texture and balance, with the Chardonnay also providing fine bubbles. The Chenin adds vivacity, and enhances the longevity. Cuvee Thomas Jefferson reveals a beautiful, golden yellow hue, a complex aromatic nose revealing hints of white flower and honey, green apple and toast. Crisp, elegant structure on the palate with a fine texture of the bubbles that complement the natural minerals and acidity.

Food Pairings:

Ideal as an aperitif but also pairs well with fresh seafood or shellfish. The perfect pairing: Glasses and the ones you Love!

Jim Lutfy’s Thoughts:

Rich mouth feel, clean and loaded with flavor and a clean finish. Best served with Salmon or any cured meats!

Fine Wine Source Wine

December 2017

Peachy Canyon:

Founded in 1988 by Doug and Nancy Beckett, Peachy Canyon Winery is a family owned and operated winery in beautiful Paso Robles on California’s Central Coast, near Hog Castle and Big Sur. What began as a 500 case venture has blossomed into an operation that distributes to 48 states, Europe, The Pacific Rim, and Canada. The Beckett’s run the daily operations along with their sons and partners, Jake and Josh (Founders of Chronic Cellars). The biggest news for Peachy Canyon has been the recent addition of accomplished winemaker Robert Henson-previously of Tooth & Nail. After working with critically acclaimed veteran winemaker Michael Michaud (Chalone Vineyards), Henson served as winemaker for a small Santa Cruz Mountains winery where he amassed many accolades before turning his attentions to the Central Coast appellation. Henson plans on applying his passions for balance, varietal, and terroir driven winemaking to Peachy Canyon’s existing award winning winemaking program. Peachy Canyon has been ranked in the top 100 wines in the world by Wine Spectator magazine, and its many wines have been ranked with 90-point-plus scores, often for multiple vintages.

About:

Peachy Canyon’s Incredible Red is one of our favorite Paso Robles producers, and we last featured their 2014 vintage of Incredible Red in May of 2016. We are proud to offer the 2015 Vintage of Incredible Red to close out 2017 as part of our special Holiday Themed December Duo! The fruit for the 2015 Incredible Red was harvested over a period of several weeks to attain ideal ripeness, picked in the early hours of the morning, and destemmed into fermenters. During ferment the juice was pumped over twice a day, and gently pressed after two weeks where it aged for ten months on French, Hungarian and American oak before bottling.

Varietals:

97% Zinfandel, 2% Petite Sirah, 1% Alicante Bouschet

Alcohol:

13.9%

Tasting Notes:

Rich and fruit-forward, the 2015 Incredible Red Zinfandel begins with a subtly smoky nose full of aromas of cedar, cigar box, and red cherry. On the palate, lush flavors of strawberry and cherry mingle with notes of delicate orange blossom, leading to a long, fruity finish.

Food Pairings:

For these cold and snowy think Curry and Spice…Since Zinfandel leans to the sweeter side of red varietals, it’s a great pairing partner with Curry and Spiced BBQ dishes. Try pairing Zin with lighter meats including, Quail, Turkey, Pork, Bacon, Ham, Veal, and Lamb. For the Vegetable side of the table think highly flavored vegetables to bring out the fruitiness in Zinfandel such as roasted tomato, red peppers, caramelized onion, roasted squash, apricot, peach, cranberry, spiced apple, and beets. Spices to include with the dishes are Ginger, Garlic, Rosemary, Curry, Turmeric, Cayenne, Clove, Nutmeg, Cinnamon, Vanilla, Cocoa, Black Pepper, Coriander, Fennel, and Saffron. For the Cheeses consider hard and richly flavored cow’s and sheep’s milk cheeses such as Manchego, Bandage-wrapped Cheddar and Trentingrana. There is always the dessert option, pairing with Cheesecake and some delicious Chocolates!

Jim Lutfy’s Thoughts:

Rich, concentrated, and loaded with flavors of fennel & hickory. Great served with BBQ ribs and anything grilled!