Wine of the Week: Freixenet Elyssia Gran Cuvée Cava

If you had asked me years ago what I thought of Freixenet, I probably would have smiled and pictured that familiar black bottle of Cava sitting on the liquor store shelf. It was inexpensive, reliable, and, let's be honest, one of those bottles many of us picked up when you were young and broke.

So when I received a bottle of Freixenet Elyssia Gran Cuvée as part of my Certified Cava Educator course, I had to admit I was a little skeptical.

My first thought?

"Well...it has to be good if they included it in the certification program."

I tucked the bottle away until a weekend trip to Plymouth, Massachusetts, to visit my high school friend Sharon. Mother Nature had other plans for us that Saturday. Rain kept us indoors, so we decided to make the best of it by baking a blueberry galette and, of course, popping the cork.

A Different Side of Freixenet

This wasn't the Freixenet I remembered.

Elyssia is produced as Freixenet's premium expression of Cava, and the name itself sets the tone. Derived from the Latin word Elysium, Elyssia means "a state of absolute happiness" or "paradise." After tasting it, I'd say the name fits beautifully.

The wine is a blend of:

• Macabeo
• Parellada
• Chardonnay
• Pinot Noir

This combination gives the wine both traditional Cava character and a bit more richness and elegance than many people expect from the brand.

In the Glass

Freixenet Elyssia Gran Cuvée pours with a lively, persistent stream of tiny bubbles and offers an inviting floral bouquet.

On the palate it was surprisingly elegant, featuring:

• Creamy mouthfeel
• Acacia blossom
• Bright citrus fruit
• A delicate hint of strawberry
• Fresh acidity that keeps everything balanced

The wine spends a minimum of 10 months aging on the lees, giving it that lovely creamy texture while still maintaining freshness and vibrant fruit.

Pairing It with a Rainy Afternoon

Our homemade blueberry galette made for a wonderful rainy-day project, and the Cava paired nicely with it.

That said, I couldn't help thinking the wine would have been even better alongside a peach galette or one featuring red fruits like strawberries, raspberries, or cherries. Those flavors would have echoed the wine's subtle strawberry note and allowed both the dessert and the wine to shine a little brighter.

Of course, sitting in the living room catching up with a lifelong friend may have been the best pairing of all.

Wine Facts

Wine: Freixenet Elyssia Gran Cuvée Cava

Region: Penedès, Spain

Classification: Cava

Grapes:

• Macabeo
• Parellada
• Chardonnay
• Pinot Noir

Aging: Minimum 10 months on the lees

Tasting Notes:

• Acacia blossom
• Citrus fruit
• Hint of strawberry
• Creamy mouthfeel
• Fine persistent bubbles

Food Pairings:

• Peach galette
• Strawberry tart
• Triple cream cheeses
• Roast chicken
• Seafood paella
• Grilled shrimp
• Brunch favorites

Discovering Whitecliff’s 2022 Non-Intervention Pinot Noir: A Winemaker’s Insight with Brad Martz

 While labeling bottles for the Hudson Valley Wine Competition in September, I stumbled upon a wine that immediately piqued my curiosity—Whitecliff’s 2022 Non-Intervention Pinot Noir. The name itself made me pause. Non-Intervention? What exactly did that mean? How would it taste? I was eager to find out.

As luck would have it, I also handle bottle labeling at Whitecliff, and at that very moment, their winemaker, Brad Martz, happened to walk in. Of course, I couldn’t let the opportunity pass without asking him about this intriguing wine. Now, Brad isn’t one for being on video, but I managed to nudge him a little out of his comfort zone to share some insights. (video below) What is Non-Intervention Winemaking? The term “Non-Intervention” in winemaking refers to a hands-off approach, allowing the natural process to unfold with minimal manipulation. In the case of Whitecliff’s 2022 Pinot Noir, this meant: Carbonic Maceration – A fermentation technique where whole grape clusters ferment in a sealed vessel, allowing the fruit to break down naturally, leading to fresh, bright flavors. Indigenous Yeast Fermentation – No commercial yeast was added; fermentation relied on wild yeasts on the grape skins and in the environment. No Filtering or Fining – The wine remained in its purest form, with no additional processes to alter its texture or clarity. Tasting the 2022 Non-Intervention Pinot Noir Recently, I had the chance to finally taste this wine, and it did not disappoint. Here’s what stood out: Aromatics – The nose carried a beautiful earthiness, setting the stage for the experience. Flavors – Notes of cherry and cranberry shine through, bringing a bright and juicy character with vibrant acidity Texture – A subtle touch of vanilla rounded out the palate, providing a soft, inviting finish. To gain deeper insight into the philosophy and process behind this wine, check out this brief chat with Whitecliff’s winemaker, Brad Martz. I’m glad he shared his perspective on crafting this unique Pinot Noir.

Earth Day, Veramonte Winery, and the Power of Organic Grapes

Earth Day, celebrated annually on April 22nd, is dedicated to increasing awareness of our planet's environmental issues and promoting positive change. The event, first celebrated in 1970, has since become a global movement. Every year, people worldwide come together to participate in various activities, from planting trees and cleaning up litter to discussing climate change and advocating for sustainable living. One of the key areas where sustainable living can make a difference is in the production and consumption of our food and drink.

Earth Day is an important reminder that our actions directly impact the environment. Climate change, deforestation, pollution, and the depletion of natural resources are all problems that require our immediate attention. Earth Day provides a platform to raise awareness about these issues and motivate individuals, communities, and businesses to take action to pursue a greener, more sustainable future.

One area where we can make a difference is in our consumption habits, particularly in the food and drink industry. By supporting environmentally friendly and sustainable practices, we can help to reduce our carbon footprint and contribute to a healthier planet.

Veramonte Winery in Chile is an excellent example of an organization promoting sustainable and environmentally friendly practices. Veramonte Winery is a pioneer in sustainable and environmentally friendly winemaking practices in the Casablanca and Colchagua Valley of Chile. With a deep understanding of the need to preserve the environment for future generations, Veramonte Winery has focused on organic farming practices to cultivate their grapes. These practices promote biodiversity, protect the environment, and produce healthier, more flavorful wines.

Veramonte Winery's commitment to organic farming means that their vineyards are free from synthetic pesticides, herbicides, and fertilizers. Instead, they utilize natural pest control methods, such as cover crops, insect predators, and organic compost to maintain healthy vineyards. This commitment to organic farming extends throughout the winery's production process, from planting and cultivation to harvesting and winemaking.

By using organic grapes, Veramonte Winery is able to reduce the environmental impact of their wine production while also preserving the natural characteristics of their terroir. The result is a range of high-quality, environmentally friendly wines that reflect the unique qualities of the Casablanca and Colchagua Valley.

Celebrating Earth Day with Veramonte Winery

As Earth Day approaches, it is essential to recognize and support businesses like Veramonte Winery committed to sustainable and environmentally friendly practices. By choosing wines made with organic grapes, we can celebrate Earth Day and contribute to the global effort to protect our planet. As we raise our glasses in a toast to Earth Day, remember that every small action, like choosing sustainable products, can make a significant difference in the world around us.

So this Earth Day, explore the diverse and flavorful world of organic wines from Veramonte Winery, and let's toast to a greener, more sustainable future! 

Veramonte Sauvignon Blanc 2022 Casablanca Valley $13.99 Sauvignon Blanc is harvested at night so it will maintain fresh and bright acidity. The 2022 vintage began great but took a while to ripen. It hung on the vines a bit longer than usual to reach its maximum aromatic potential and concentration of flavors we all know and love from this region. A beautiful spring and summer Sauvignon Blanc. Its fresh with juicy white grapefruit and a hint of lime and salinity with puckering acidity.

Veramonte Chardonnay 2022 Casablanca Valley $13.99  The Chardonnay grapes are harvested first thing in the morning and whole clustered pressed. Some of the wne is barrel fermented in neutral oak with wild yeasts, while the rest is put in stainless steel tanks. Thirty percent of the wine goes through spontaneous malolactic fermentation. Nice minerality and silky on the palate, hint of salinity with great expression of the grape.

Veramonte Pinot Noir 2020 Casablanca Valley $13.99 The Pinot Noir grapes are harvested at night. Fifteen percent goes through whole cluster maceration and fermentation to achieve greater structure. The grapes are fermented in small open tanks with native yeasts. With hot summer and less precipitation during the winter months led to an earlier harvest. The grapes had lower yields but were very expressive and aromatic. Aromas of vanilla, hint of ashtray and earth escape from the glass. On the palate nice strawberry, vanilla, hint of acidity, silky mouth feel and tannins. 

 

Kitchen Wine - High Hook Oregon Pinot Noir 2014

We are very blessed at Kitchen 330 to have some really wonderful customers. This was was given to us by Frank and Kristen when they came to pick up their dinner. Got to love customers that think of us. This wine is so fitting for Paul and Gus as they are avid fishermen. When it’s Striper season, you can catch Gus at the bay early morning or late in the evening fishing.

The story behind the name High Hook dates back to 1864 and originated on Cuttyhunk Island. A group of wealthy Manhattan businessmen were unhappy with the rules and regulations in their Stripe Bass fishing club in Sakonnet, Rhode Island. They went off to form their own club on Cuttyhunk Island and founded the Cuttyhunk Fishing Association. There were very notable members of this fishing association; JD Archbold, Standard Oil; William Wood, American Woolen Co; Hugh Auchincloss, Jackie Onassis’ stepfather; William McCormick, International Harvester to name a few, with a total of fifty members. The member who caught the biggest Striper was referred to as the “High Hook” and was given a diamond-studded pin in the shape of a fish hook. Being avid fishermen, that is where the High Hook name came from.

The wine beautiful garnet in color and 100% single vineyard and estate-bottled. Lovely red raspberry, followed by some red cherry and a hint of spiciness. Easy drinking and nice acidity. Chef approved.

They donate $3 per case of Pinot sold to organizations that promote environmental education, conservation and sensible management.

Latitude and Attitude Sharing Left Coast Wines

As we get through these trying days and weeks ahead remember it’s about attitude. Try and keep a good one, because we are all in this together.

Funny I looked up the definition of latitude and besides the obvious with it says “scope for freedom of action or thought.” Many people have lots of thoughts these days, but we have to remember to smile and keep our sense of humor.

Wine connects us all. For now we pour ourselves a glass and login to our community and family online and share in a glass together.

I am going to share with you what I got to share with my daughter in Nashville back in January. She likes Pinot Noir, so when we went out to visit I brought Left Coast Cellars Pinot Latitude 45˚Pinot Noir and Cali’s Cuvee to share with her.

2017 Cali’s Cuvee Pinot Noir - This is their flagship Pinot Noir. Named in honor of the owners’ daughter Cali. The wine was fermented in stainless stell then aged in 100% oak. Of that oak 15% was new French oak. Light on the tannins, this wine is full of blackberry, black raspberry, clove with black pepper nuisances dancing throughout mixing with the clove and black currant towards the finish. SRP $24

2016 Latitude 45˚Pinot Noir - The grapes for this wine come from the Latitude 45˚vineyard which is the oldest vineyard on the estate. It also is directly intersected by the 45th parallel like the great vineyards of France. The grapes are 100% Dijon Clones 114, 115 and 667. The wine was fermented in 100% French oak and aged in 75% New French oak and 35% neutral French oak for 15 months. The wine showed expressions of red raspberry, black cherry, cardamom and black spice. SRP $38 What was really special about sharing this with Melanie at her new place is we got to drink them from my mother’s wine glasses.

Left Coast also produces a line of sparkling wines. I was really lucky to be able to try their 2013 Blanc de Noir. Truth, we had this before our drive out to Nashville. This sparkling was made in the traditional method and aged for 4.5 years. This was a beautiful sparkling wine. Nice crisp acidity with lovely notes of toast and green apple that follow through on the palate with some orange blossom and citrus notes. This is a nice romantic sparkling that you want to share with a love one. SRP $55 and only 135 cases were made.

Treat Yourself to Every Day Luxury with Domaines Paul Mas

The table is set, the good china is out and the silver is polished. It’s a special dinner and I think to myself, why don’t I use this china and silver more often. I carefully select the wine for the evening, selections from Domaines Paul Mas, everyday luxury wines; a Chardonnay, a red blend and a Pinot Noir. The menu: Ceviche, Crab Beignets, Duck Breast Confit, Potatoes and Green Beans. Let the evening begin.

I think I need to take a lesson off the books of Jean-Claude Mas, founder of Les Domaines Paul Mas. What is that lesson? “Luxe Rural” - Everyday Luxury. Why do I only bring out my good china and silverware three times a year? Shouldn’t I be enjoying it every day, just like a bottle of wine? I quote Jean-Claude Mas “Our wines are a result of our mission to inspire real emotions.” Tomorrow isn’t guaranteed, isn’t everyday a luxury? When we sit down at the dinner table, we want to talk about the day, feel good, proud and enjoy the presentation of the meal and bottle of wine? Just because you are eating on your good china, doesn’t mean the bottle of wine has to be expensive. What is most important is that you like it. After your meal, you are proud, you enjoyed the meal, the wine and your good china that you admire and realize you should be eating on it more often. Like everyday luxury, treat yourself every day!

La Forge Estate

La Forge Estate wines symbolize the fusion of old world and new world winemaking. Like the old school of thought the good china for special occasions, but should really be every day. La Forge Estate wines have new world attitude and are one of Jean-Claude’s signature wines.

The 2017 La Forge Estate Chardonnay is a beautiful expression of Chardonnay that is oaked, but not over-oaked. The Chardonnay was aged for only 4 months in oak barrels. The wine expressed lots of pineapple, tropical fruit, mango, soft hints of lemon and lime and a very subtle hint of toast and vanilla. A great wine for every day or that special occasion. Paired well with the Crab Beignets! SRP $12.99

Chateau Paul Mas Reserve - St. Hilaire Vineyard

The Chateau Paul Mas wines come from 5 vineyards that make up the estate. One of those vineyards is the St Hilaire vineyard where the 2018 Chateau Pal Mas Reserve Pinot Noir comes from. A lovely Pinot Noir with aromas escaping from the glass showing hints of earthiness followed by red raspberry, nutmeg, and licorice. The palate was full of juicy raspberry, cranberry and left lingering black pepper on your lips when finished. Paired beautifully with the duck and the cranberry glaze. SRP $13.99

Château Des Crès Richards

This estate was created in 1960 in the village of Ceyras and in 2010 Jean-Claude Mas acquired the 27 hectares. The soil is unique with red earth, shale and pebbles that produces silky wines with intense flavors.

The 2017 Château Des Crès Richards Stècia is a blend of 60% Syrah 25% Grenache and 15% Carignan. The syrah vines are between 11 and 21 years old and the Grenache and Carignan vines are 42 and 49 years old respectively. The wine showed lots of mocha, hint of menthol followed by chocolate and molasses. The wine paired well with our dessert of white chocolate peanut butter truffles. SRP $19.99

Jean-Claude Mas produces wines from the Languedoc region of France. We should all take note and follow his thoughts of everyday luxury. Everyday luxury is defined by you not by $.

Sanford Winery & Vineyards: The Terlato Involvement

It was a beautiful June day in New York City and I was going to lunch at Le Bernardin with John Terlato and Michael Benedict from Sanford Winery & Vineyards. I wasn’t that familiar with Sanford Winery but knowing they were from the Sta. Rita Hills AVA in Santa Barbara I knew I was in for a treat.

Michael Benedict, a soft-spoken man with so much knowledge. John Terlato, so excited about what is to come from Sanford!

“The Best Years are Ahead of US!” - John Terlato

About Sanford Winery & Vineyards

Michael Benedict a Botanist, was looking for a cool climate location to plant grapes and craft wines in the 1960’s along with his friend Richard Sanford. He had identified what is now the vineyard as a potentially extraordinary location for planting grapes. In 1971 the Sanford & Benedict vineyard was planted with Chardonnay and Riesling. In 1972 they were the first to plant Pinot Noir in the region.

The vineyards are unique because of the marine-based soils that were deposited there over 10,000 years ago from a landslide. Much of this is Monterey Shale and allows the ground to have an incredible water holding capacity which is good for the vines.

In speaking of the vines, it’s very rare to have a vineyard planted on its own rootstock due to phylloxera. Today Sanford is proud to have 30% of the Founders’ Vines planted on its original rootstock.

The Sanford & Benedict vineyard planted in 1971 has a total of 144 acres is planted with 109 acres of Pinot Noir, 33 acres of Chardonnay and 2 acres of Viognier. Due to the soil content, this allows the vines to stay cook and ripen slowly.

In 1997 the La Rinconada Vineyard was planted adjacent to the Sanford & Benedict Vineyard. While adjacent to the original vineyard, this vineyard soil composition is mostly alluvial soil with some of the Monterey shale. This vineyard has a total of 117 acres with 63 acres planted to Pinot Noir and 54 to Chardonnay.

In 2016 the vineyards and winery were certified sustainable by the Wine Institute.

Vineyard Differences

While the two vineyards may be next to each other they will produce slightly different wines. The grapes from the La Rinconada Vineyard produce more fruit driven wines expressing notes of crushed berries with higher acidity and a velvety smooth finish. While the Sanford & Benedict Vineyard produces more vibrant wines with richer fruit.

The Trelato Involvement

The Terlato family became partners in Sanford Winery in 2002. In 2005 they became the majority owners and purchased the estate in 2007. John said they share a common vision with Michael on what this winery could be and want to focus on the vineyard. “Treat every vineyard block as people John said, are they an introvert, extrovert, like contact. They have to identify what each vineyard block represents and manage them through harvest and vinification to highlight them. There is a definitive progression and that progression is toward the vineyard.”

John believes there are 5 common threads between the great important wines of the world.

1. There is a family involved. Owned by a family. Families have a way of establishing a vision and driving that vision through generations.

2.Specific identifiable vineyards.

3. Families have a crystal clear vision on what they can do with their vineyard holdings. Their vision is based on what the vineyard has to offer.

4. Have a winemaker that is talented and passionate, also aligned with the vision of the family. A winemaker that will allow the vineyard to reveal itself without interference.

5. Produce wines are beautiful when young and are age worthy.

John believes the best years at Sanford are ahead of them!

Sanford Wines

2011 Sanford & Benedict Pinot Noir - Beautiful and clean with nice fruity notes of cherry and strawberry with hint of white pepper.

2013 Sanford & Benedict Pinot Noir (SRP $140)- Silky on the palate with notes of earth and spice with red fruit and a nice black cherry lingering finish

2014 Sanford & Benedict Pinot Noir (SRP$70) Bright red fruit, medium weight nuisances of baking spices and hint of white pepper.

2015 Sanford & Benedict Pinot Noir (SRP $70)A lighter mouthfeel with brighter acidity and supple tannins. Notes of raspberry and minerality shine through.

2016Sanford & Benedict Pinot Noir (SRP $70) Complex aromas of raspberry fields, hint of mocha leads to a palate full of red fruit and spice.

2016 La Rinconada Chardonnay ($50) Beautiful with nice acidity and minerality with notes and citrus, lemon, green melon and hint of stone fruits.

2015 Founders’ Vineys Chardonnay (SRP $70) Nice minerality with citrus shining through, hints of honeydew melon and butterscotch.

2015 La Rinconada Pinot Noir (SRP $72)Hints of earthiness with cherry and black raspberry notes and a hint of anise finishes with a lingering spice finish.

2014 Founders’ Vines Pinot Noir (SRP 120) Silky and elegant with red fruit dancing on your palate is combined with nice acidity and hints of tannins.

Down Under with Kathrin Jankowiec Winemaker at Villa Maria Wines

Villa Maria wines is a wine brand that stands out to me as representing New Zealand wines. I remember the first time I tasted their portfolio at a wine tasting in New York City a few years back. I was impressed. I was very happy that I got asked in October to be a part of an online tasting with Snooth and Kathrin Jankowiec the winemaker at Villa Maria. I learned a bit about the Marlborough region of New Zealand, a region I hate to admit, am not the familiar with.

About Kathrin

We all kind of get into this crazy wine industry by accident. But when we fall, we fall hard and love it! Kathrin has a similar story. She is from Germany and was a teacher there and never did she expect to be making wine in New Zealand. She really didn’t know anything about wine except that it was red and white. She took some time off her teaching job and decided to travel the world. When she got to New Zealand she had run out of money and need to work. This was just at the time of harvest. Wineries are always looking for help during the harvest. She managed to find a job at a small family owned winery. It was never her intent to continue in the industry but it was her A-HA moment. She stayed with the winery for a while and then came opportunity to join the winemaking team at Villa Maria. She couldn’t pass it up and she took it.

The Marlborough Region

If you look at New Zealand it is divided into two islands, North Island and the South Island. The Marlborough region is famous for their Sauvignon Blancs is located at the top of the south island. Just so you know when you head north, the weather gets warmer (unlike here when you head north the climate gets colder). The Marlborough region is surrounded by two large mountain ranges to the north and south that protect them from the rainy weather. It’s the sunniest part of New Zealand.

 "The Maori refer to the Wairau Valley as “Kei puta te Wairau” translation: whole in the sky. The clouds get stuck in the mountains and the sun shines in the valley."

There are three regions in the Marlborough area; Wairau Valley, Awatere Valley and Southern Valleys. In the summer they have warm days and cool nights. With this weather they get ripe fruit during the day, but the chilly nights allows the grapes to retain their acidity for the Sauvignon Blanc and Pinot Noir. There is a range of soil types influenced by the river and glacier system.

About Villa Maria

Villa Maria was a one man show that began in 1961 when George Fistonich was 21 years old and purchased five acres from his father in Mangere Auckland. He began with an acre of vines. He made his first wine in 1962 with grapes he harvested from his one acre plot.

In the early 1970’s George began to hire a staff as the company began to expand. Today Villa Maria employs over 250 people, grows 28 different varieties of grapes and exports wine to over 60 countries.

The Wines

When I think of Villa Maria I think of Sauvignon Blanc and Pinot Noir. To me they have always been a good house wine as they are fairly inexpensive and tasty. I never realized they had single vineyard wines, rose wines and a sparkling Sauvignon Blanc in a screw top bottle at that. My mind and palate has been opened.

2017 Villa Maria Bubbly - The goal of this wine is to capture the essence of New Zealand in the bottle. They want to keep the flavor profile forward and the fruit is sourced from a few of the wine regions because they didn’t want to to be a Marlborough aromatic fruit bomb. Nice hints of pale green in color. Crisp lemon and lime with white grapefruit. Slightly carbonated, light and refreshing. SRP$15

2017 Villa Maria Private Bin Marlborough Sauvignon Blanc - Fruit is sourced from all three sub regions in Marlboroug and each contribute different characteristics to the wine. Lots of acidity in this wine. A hint grassy with citrus, pineapple and passion fruit with grapefruit pith on the finish. SRP$14

2016 Villa Maria Taylors Pass Vineyard Marlborough Sauvignon Blanc - Taylors pass sits on the southern side of Marlborough. It’s a cold and windy valley with large mountains in the background that are always snow-capped. This wine has a much richer mouth feel. Subtle grapefruit, crisp acidity and lemon zest on the finish. This went very well with Chilean Sea Bass. SRP $26

2017 Villa Maria Hawkes Bay Private Bin Rose - This rose is predominantly Merlot from the north. Harvested at 21 brix the wine is light salmon in color. Lots of juicy plum, strawberry. As the wine warms up I found hints of Jolly Rancher strawberry. SRP $15

2016 Private Bin Marlborough Pinot Noir - The grapes for this wine come from the Wairau and Awatere Valley area. Light in color, notes of dark cherry, red currant and raspberry. SRP$18

2015 Taylors Pass Vineyard Marlborough Pinot Noir - This Pinot spent 14 months in a mix of 25% new French oak and 75% seasoned French oak. Soft acidity with floral and red fruit notes with hints of earth and strawberry compote lead to a touch of spice on the finish. Went nicely with lamb chops! SRP $42

Exploring New Zealand Pinot Noir with Loveblock

I love Pinot Noir, but honestly most of the Pinot I drink is from Oregon or California.  I haven't really explored Pinot Noir from New Zealand and I know they are known for it.

I was really glad when a sample of Loveblock Pinot Noir and it was just in time for Valentine's Day.

The Loveblock brand is the re-entrance into the wine industry that Erica and Kim love after selling their own wine brand that carries their name. You know it as Kim Crawford wines.  Now when you think about Kim Crawford, you need to think about love and Loveblock.

This Pinot Noir comes from their vineyard called Someone's Darling located in Central Otago. It's located in one of the warmest winegrowing areas of Central Otago that gives them consistent ripening year after year.  This vineyard grows all Pinot Noir.

The 2012 Loveblock Pinot Noir spent 11 months in older oak barrels. It has a beautiful garnet color and clocks in at 14% alcohol. I found aromas of black raspberry, hints of violets and other black fruit. Lots of red fruit filled the glass. Touches of red raspberry and strawberry with a hint of mushrooms,a touch of oak and soft tannins. The finish was lingering with a slight hint of black pepper.

The SRP on this wine is $37.  Although they suggest this wine can cellar, I would drink it now.

Wines of New Zealand: Framingham Wines

Built in 1997 and accredited as 100% sustainable by the Sustainable Winegrowing New Zealand in 2009, Framingham Wines of Marlborough New Zealand produces Riesling, Sauvignon Blanc, Chardonnay, Pinot Gris, Gewurztraminer, Pinot Noir and Viognier.

Their vineyards were planted in 1981 and have amongst the oldest Riesling vines in the Marlborough region.

They are a boutique winery and craft small batch wines.  I had the opportunity to sample three of their wines at a recent Wines of New Zealand tasting.

2014 Framingham Sauvignon Blanc, Wairau Valley, Marlborough - 10% of this wine was fermented in oak barrels which tones down the acidic mouth feel.  Flavors of grapefruit, and passion fruit fill your palate.  Very nicely balanced and good mouth feel. SRP $19.99

2013 Framingham Classic Riesling, Marlborough - A nice balanced semi dry Riesling.  Layers of stone fruit, lemon and orange citrus. Slight hint of petrol.  This wine did spend 6 months in used French oak which created a softness on the palate.  SRP $24.99

2013 Framingham Pinot Noir Wairau Valley, Marlborough -  Aged 10 months in used French oak, this Pinot Noir showed dark red fruit throughout.  It had a little grassy minerality on the palate with hints of smoky oak that lead to a nice berry finish.  SRP $29.99

Wine & White Russian

It's not all the time you drink a wine and it reminds you of the time way back when you drank those milky alcoholic drinks that go right to your waistline.  One sniff of the wine glass and it brought me back to those days.

I found this Verum Patagonia 2010 Pinot Noir very unique.  I have to say, I never tasted a Pinot quite like it. It took me back to the time when I was young drinking a White Russian at Capricorn II in Fishkill, New York. Oh the memories of my youth!

Produced by Bodega Del Rio Elorza, the grapes for this wine come from the Rio Negro region of Patagona, Argentina and are Dijon Clone 777.  It was fermented with indigenous yeasts and went through malolactic in the barrel. The vines are pretty young at an age of 5 years.  There were 500 cases of this Pinot Noir made and the retail price is $20

Right on the onset this Pinot Noir had a aromas of Hershey's Chocolate Syrup and Kahlua hanging out in the glass. Small notes of vanilla and nut showed as well and in the distant you can detect some nuisances of strawberry. First impression on the palate was a White Russian layered with vanilla bean and hint of strawberry, raspberry and spice.

Definitely a different Pinot, but worth the experience. This wine and a box of chocolate covered strawberries for your loved one tomorrow on Valentines Day would be a great pairing.

5 Wines for Your Thanksgiving Day Table

Thanksgiving is just around the corner and I hope you will be home enjoying family and friends with some good wine selections. I spend Thanksgiving with one of my close childhood friends and of course I am in charge of the wine. (I bring an appetizer, mashed potatoes and dessert too).  This Thanksgiving I want to go out of the norm, well somewhat and let's look at some selections that you might find on my table.

Begin the festivities with a nice glass of Cava. Cava is made in the same way Champagne is made, but at a quarter of the price.  Try Campos De Estrellas Cava. (previously blogged) Produced in North East Spain.  The grape varieties in the cava are Macabeu, Xarel-lo and Parellada with each variety bringing something different to the bottle. After spending 15 months on the lees, you'll find some soft breadiness that is just enough and not over powering. The palate is dry with nice acidity and hints of apple, peach and melon. It has a nice clean finish with a touch of honey.

This Cava is a great value at $9.99.  I wish I purchased a case!

Let's get local for a minute with Baskakill Vineyards 2012 Barn Owl Gewurtztraminer.  You will find some soft jasmine on the nose and palate with a little hint of honey and spice.  The palate is wonderful, soft and inviting.  It has a slight honey finish.

This wine retails for $15.00

A nice Chateau Grand Jean 2011 White Bordeaux which is a blend of 70% Semillon and 30%Sauvignon Blanc.  Semillon adds a different type of mouth feel to the wine making it a little heavier than a Sauvignon Blanc.  I recently blogged about this wine and you can find the post here.

This wine retails for $9.99

Picture courtsey of Donna Stannard Camp

I usually don't talk about my wines on this blog, but I have to make an exception for this post.  Happy Bitch Pink Chardonnay will pair very well with your Turkey
dinner.  It's an unoaked Chardonnay with a splash of Cabernet Sauvignon.  It begins slightly minerally with hints honeydew melon and green apple.  Midway through your palate she changes her clothes, puts on her red dress and stilettos and goes off in the sunset with soft red berries.

This wine retails for $12.99

Now for a bottle of red for the table.  We usually will go for a Pinot Noir. Selecting a Pinot from the Wairau Valley, Marlborough region of  New Zealand I find a Goldwater 2010  Pinot Noir.   Aromas of red berry and oak fill the glass with a strong scent of vanilla and a hint of cocoa.  The palate is filled with strawberry, hints of cherry throughout with some nice earthy and spicy black pepper notes on the finish.  It's a very well rounded wine and retails for $25.00

No matter what wine / wines you choose for your Thanksgiving table the most important item is that you enjoy them and the people around you!

Sunday Football Pairing

What wine do you pair with football?  Last week we found ourselves moving boxes around for the movers and watching the Eagles/Dallas game.  Paul was in his glory since he is a Philadelphia fan and now gets to watch them on TV every Sunday.  Not so fun for me if they don't do to well.

Anyway, I thought the afternoon needed some wine and cheese so on the floor in the dining room among many cases of wine was the 2009 Hearts & Hands Barrel Reserve Pinot Noir.  It said drink me on it, so that is what I did.

The grapes for this wine were sourced from three vineyards on three different Finger Lakes.  46% came from Sawmill Creek Vineyard on the east side of Seneca Lake, 31% came from Hobbit Hollow Vineyard on the west side of Skaneateles Lake and 23% came from Patrician Verona Vineyards on the west side of Cayuga lake and was aged in 46% new oak.  There were 324 cases produced.

Aromas of vanilla with toasty oak and earthy notes with hints of strawberry and fig. On the palate flavors of tart cherry, strawberry towards the finish.  We paired this with Coach Farm Fig Goat Cheese, and a great football pairing at that. The cheese had a bit of sweetness to it and when eaten with the wine, softened the tart cherry flavor.  

One note, as the wine opens, the tart cherry loses its tartness and the wine comes into itself nicely!

Holding my Heart in my Hand with Pinot

Hearts & Hands is one of my favorite wineries on the Finger Lakes.  It's actually on the East side of Cayuga Lake. They are a small boutique winery that produces around 2000 cases a year.  Those cases are of great quality and you can taste the TLC (tender loving care)  that goes into each bottle, from crafting of the wine to the glass closures.

Lately we've been digging through our wine cellar looking for older bottles to open.  This 2008 Hearts & Hands Pinot Noir was pulled.

The grapes for this wine were harvested on September 26 - October 2, 2008.  Fermented in 100% French Oak of which 27% was new.The wine was bottled September 29, 2009 and 251 cases were made.

The Pinot Noir was a tad brickish in color.  The aromas evaporating from the glass were strawberry marmalade with essences of vanilla. The palate was bursting with fresh strawberries, cloves and a hint of spice on the finish.

A wonderful wine from a wonderful winery!

Passion for Pinot ~ A Millbrook Vineyard & Winery Seminar

Every year Millbrook Vineyards & Winery has a Grand Portfolio Tasting where they pull out all the stops and you get to taste wines from all their holdings throughout the world.  Yes, I said world!  Not only do they own Millbrook Vineyards & Winery in the Hudson Valley, but they own Williams Selyem Winery, Pebble Ridge & Vista Verde Vineyards all in California and Villa Pillo in Italy.

The wines with the Pebble Ridge label are all made by John.  They bring the grapes across country in refrigerated trucks to the Millbrook site where the winemaking begins.

This fall there was the option at Grand Portfolio Tasting to attended the "Passion for Pinot" which I jumped on.  What was really nice for me was to be able to taste the clones straight, without being blended to see what their true characters are.

Millbrook's winemaker John Graziano led the seminar where he spoke about all the different clones, what is grown at Millbrook, the California Heritage clones and what climate change means for the region. Millbrook grows all Dijon Clones - 115, 667 & 777.

A little info on the clones grown at Millbrook and what they bring to the wine:

Clone 115 is a tight cluster grapes with a strong purplish color.  It has notable tannins and a consistent aromatic profile of black cherries, lether and roses, some anise, boysenberries and blueberries.  It is valued for its balance and aromatic profile.

Clone 667 is a big tight compact cluster with strong color, hi-tone and quality aromas.  You'll find dark cherry, raspberry, strawberry, and spice with thick but soft tannins. In cooler climates or sites you will find hints of allspice, nutmeg and clove.

Clone 777 yields small compact clusters with small berries and intense color.  Very aromatic with complex black fruit flavors with hints of leather, tobacco and earthy notes.  It has the tannin structure to age.

We tasted 5 clones - Canada, Swan, Clone A, 667 and a mix of clones. Below are my short observations of the tasting.

Canada (A French clone" imported via Canada and Millbrook Winery.  Planted at John Dyson's vineyards in the Russian River Valley and Vista Verde in the Central Coast)- Aromas of sour cherry and was tart
Swan (propagated by Joseph Swan in the Russian River Valley) - nose of chocolate, cocoa.  Tasted like unsweetened chocolate
Clone A - a little pine on the nose with raspberry and red berry.  Tasted like tart raspberry juice
Clone 667 - aromas of chocolate covered cherries and raspberry.  Palate was soft and full of raspberry with a chocolate finish.
Clone Mix I thought was tasteless.

Now it was time to taste the finish products.

2011 Millbrook NYS Pinot Noir- Made with Pommard, 115,667,777.  I found an earthy nose, with bright raspberry and some tea.   The palate was a bit acidic with raspberry and red fruit flavors and a hint of coffee on the finish.
2010 Millbrook Proprietor's Special Reserve NYS Pinot Noir - Blend of Pommard, 1l5, 667,777.Aromas of mushroom and cran-raspberry leads to a palate of cranberry and a hint of mushroom.
2010 Millbrook Block Five East, Hudson River Region Pinot Noir -Blend of 1l15, 667,777 all from the Millbrook Vineyards.  A bit of mushroom and earth on the nose with a silky, sexy palate showing flavors of cran-raspberry and red fruits.
2010 Pebble Ridge Central Coast, CA Pinot Noir - Blended with clones Bruce, Pommard, Calera, 115, 667.  I found this wine woody with red fruit.  Very fruit driven.
2010 Millbrook Grand Reserve Pinot Noir, Central Coast, CA- Blended with Bruce, Pommard, Calera, 1l5 & 667 clones - Aromas of earth, raspberry and blackberry filled the glass.  The palate was filled with blackberry and black raspberry and a tart raspberry finish
2009 Williams Selyem Central Coast Pinot Noir - A blend of Pommard, Calera, Canada, 115, 777,828,943 clones.  Aromas of toasty oak, soft delicate red fruit, blackberry and some spice filled the glass.  The palate is intense with blackberry, cranberry and cherry with some wet tobacco notes on the finish.

When the class was over it was time to enter the Grand Portfolio Tasting where of course I got to taste a selection of Williams Selyem wines. I met some really nice people hanging at this table and was there for quite a while savoring the wine and chatting.

As most things are at Millbrook, it was a very well done event on a beautiful fall day.  Below you will find video from the Pinot Seminar.  Enjoy.

Passion for Pinotl - Part 1"The Clones"