LUX Photo Essays: Judging SIP! McMinnville 2018 Food & Wine Classic

Dear Readers:

Ever wonder what judging a wine competition looks like behind-the-scenes?

Well, here’s your chance to find out!

I’m delighted to share this  LUX Photo Essay’s behind-the-scenes video capturing the 2018 SIP! McMinnville Food and Wine Classic wine competition I recently helped judge, along with Mattie John Bamman of Ravenous Traveler, David Bellows of Chemeketa Community College Wine Program and Vidon Vineyards, Hilary Berg of Oregon Wine Press, Maxine Borcherding of Taste and Compare Academy of Wine, Spirits and Food, Mary Cressler of Vindulge, Julia Crowley of  The Real Wine Julia, Christopher Czarnecki of The Joel Palmer House, Carl Giavanti of Carl Giavanti Consulting, Ted Lauder, and Patrick McElligott of Chemeketa Community College Wine Program and Sineann Wines.

LUX Photo Essays is a collaboration between photojournalist Sara Heinrichs and award-winning writer Julia Crowley of The Real Wine Julia.

SIP! McMinnville Wine and Food Classic celebrates its 25th anniversary as one of Oregon’s premier cultural, 100% volunteer-powered events this March 9-11, 2018 at McMinnville’s Evergreen Aviation and Space Museum.

Eat local. Drink local. Think Oregon.

Find out more here.

Video: © LUX Photo Essays | SIP! McMinnville Wine and Food Classic.

 

©binNotes | redThread™. All Rights Reserved.

Après SIP! Classic 2018: Judgement of McMinnville

Dear Readers:

I’m still on the road, but wanted to share some images from the SIP! Classic 2018 wine competition I helped judge in McMinnville, OR. on January 20th, 2018.

This highly popular food and wine extravaganza takes place April 9,10, & 11th at Evergreen Aviation and Space Museum.

Personal fave: The once-in-a-lifetime after-party at Joel Palmer House in Dayton. Hosts Chris and Mary Czarnecki opened their kitchen, cellar and hearts to SIP! Classic wine competition judges and volunteers with staggering generosity of spirit. Much mushrooms and Oregon pinots served, and even more memories made.

So honored to participate!

Learn more about SIP! McMinnville here.

Copyrighted 2018. binNotes | redThread™. All Rights Reserved.

The Hedonistic Taster |  № 33 | Left Coast Cellars – Willamette Valley, OR.

The Hedonistic Taster |  № 33 | Left Coast Cellars – Willamette Valley, OR.

by L.M. Archer, FWS | Bourgogne + Champagne ML

Tastevin

“Wine should not be regarded simply as a beverage, but as an art of living, a pleasure.” – Henri Jayer

Today’s Tasting:  Left Coast Cellars –  Willamette Valley Oregon

Left Coast Cellars’ Willamette Valley estate sits atop the Van Duzer Corridor, nearly 150 acres of its 350 acres planted to vines upon a steep natural amphitheater overlooking an expansive meadow  and spring-fed lake. Diverse microclimates and soil types inform the wines produced here.

Left Coast Cellars Latitude 45º 2015 Pinot Noir, Willamette Valley Estate.

Wine: Left Coast Cellars Latitude 45º Pinot Noir – Willamette Valley Estate

Vintage: 2015

Alcohol:  13.8%

Suggested Retail: $38

Link to Producer Specs. 

TASTING NOTES

Robe:  Deep ruby robe.

Nose:  Cranberry, red currant, raspberry notes.

Palate: Fat red fruit on the bouche; medium-light body, uncomplicated mid-palate, finish.

Suggested Pairings: For those who appreciate a more fruit-forward pinot noir. Per the winemaker, best paired with braised meats and root vegetables.

Rating: 89

Left Coast Cellars | 4225 N. Pacific Hwy 99W | Rickreall, OR 97371 

888-831-4916

Link here for more on Left Coast Cellars.

Link here for more Hedonistic Taster.

Always great to hear from you in the comments below, and on social media.

Cheers!

Copyrighted 2017 L.M. Archer | binNotes. All Rights Reserved.

The Hedonistic Taster | № 32 | Chapter 24 Vineyards, Willamette Valley, OR.

The Hedonistic Taster |  № 32 | Chapter 24 Vineyards – Willamette Valley, OR.

by L.M. Archer, FWS | Bourgogne + Champagne ML

Tastevin

“Wine should not be regarded simply as a beverage, but as an art of living, a pleasure.” – Henri Jayer

Today’s Tasting:  Chapter 24 Vineyards | Willamette Valley, OR.

The story of Chapter 24 Vineyards is a story about coming full circle, a story that begins and ends in Oregon’s bucolic Willamette Valley, but at its heart straddles France and Chile.

A cross-continental collaboration featuring Burgundian consulting winemaker Comte Louis-Michel Liger-Belair of Domaine du Comte Liger-Belair in Vosne-Romanée, Chilean winemaker Felipe Ramirez, and film and TV producer-turned wine impresario Mark Tarlov, the project centers around producing small-lot, ultra-premium pinot noir that reflect a distinctive ‘sense of place,’ or terroir.

Much like a fingerprint, each ‘block’ or site contains its own sensorial imprint discernible through meticulously calibrated mapping devised by international terroir specialist Pedro Parra.

The name “Chapter 24”  refers to Homer’s final chapter of his epic “The Odyssey.”  The wine’s name “The Fire” Pinot Noir nods to Willamette Valley’s volcanic basalt soil, while the wine label contains a rose and arrow, symbols of “The Odyssey’s” catalysts – women and war.

As Chapter 24 Vineyards advises “Our wines are for those of thinking age.” Indeed. Get your drinking caps on for this one.

The Fire 2015 Pinot Noir, Chapter 24 Vineyards, Willamette Valley, OR.

Wine:   The Fire Pinot Noir – Willamette Valley

Vintage: 2015

Alcohol:  13.5%

Suggested Retail: $60 (NOTE: Only 300 cases produced.)

Link to Producer Specs. 

TASTING NOTES

Robe:  Luminous ruby robe.

Nose:  Dark cherry, floral, basalt.

Palate: Blackberry, black plum, black currant bouche, light body, tannins+, seamless structure, supple body, subtle textural thru-line, thoughtful finish.

Suggested Pairings: Fire, hot! Antonio Banderas in a bottle.

A smoldering, dark-lidded pour with an undercurrent of tensile dramatics, sparks may fly when paired with well-rested entrecôte and roasted root vegetables.

Rating: 93

Link here to find out more about Chapter 24 Vineyards.

Chapter 24 Vineyards | 531 OR-99W, Dundee, OR 97115 | 503.487.6341 

By appointment only. 

Author’s Note:

In November,  I visited Comte Liger-Belair at his estate in Vosne-Romanée. His estate contains some of Burgundy’s most illustrious grand crus and climats, an estate also informed by the work of Pedro Parra. In a ‘full-circle’ story moment, tasting the wines of Domaine du Comte Liger-Belair book-ends a tasting I did last July at Chapter 24’s Witness Tree Vineyard with winemaker Felipe Ramirez while in town for IPNC. In both instances, a remarkable purity of expression carried through, reflective of site and vintage.

Look for more on my tour of Oregon vignerons’ Burgundian cellars in the February 2018 issue of Oregon Wine Press.

Link here to find out more about Domaine du Comte Liger-Belair.

Learn more about international terroir specialist Pedro Parra here.

Link here for more Hedonistic Taster.

Always great to hear from you in the comments below, and on social media.

Cheers!

Copyrighted 2017 L.M. Archer | binNotes. All Rights Reserved.

The Hedonistic Taster | № 31 | Bells Up Winery – Willamette Valley, OR.

The Hedonistic Taster |  № 31 | Bells Up Winery – Willamette Valley, OR.

by L.M. Archer, FWS | Bourgogne ML

Tastevin

“Wine should not be regarded simply as a beverage, but as an art of living, a pleasure.” – Henri Jayer

Today’s Tasting: Bells Up Winery – Newberg, OR

Sara & David Specter, proprietors of Bells Up Winery in Newberg, OR.

“We all have two lives, and the second begins the moment we realize we only get one.” – Confucius

In another life, winemaker Dave Specter didn’t drive a forklift. Or a tractor. Or make wine in the Willamette Valley.

In a previous life, Dave Specter and his wife Sara suited up, sucked it up, and slugged it out in the corporate Midwest –  the former as an attorney, the latter in advertising.

Until 2008. By then, Sara had endured three miscarriages within 13 months, Dave’s work obligations associated with his law career had devolved into a nightmare, and the couple’s seven-year marriage hung on life-support.

A couple of years earlier, a well-meaning marriage counselor had suggested that they find a ‘couples project’ to help resuscitate their relationship. They chose wine making. That project eventually restored Dave’s equilibrium, recalibrated their relationship, and catapulted the couple across country for a visit to Willamette Valley in 2008.

There, snuggled into a cozy B & B in Newberg, the couple dreamed aloud about someday buying land in the Willamette Valley and making wine professionally.

Shortly after they returned from that trip, Sara’s mentor and friend Kelly was diagnosed with stage-4 pancreatic cancer, which ended her life 10 short months later. Explains Sara, “Kelly’s life, and her fight for it, was a key inspiration for our decision that Dave would leave his career as an attorney and chase the winemaking dream.”

In 2009, events dominoed with alacrity, and irony. Dave gave his notice, and found a professional winemaking mentor in Cincinnati, under whom he worked for three years. After Dave won two amateur national winemaking competitions, the couple sold their home in Ohio, and decamped to Oregon in 2012. Once in the Willamette Valley, while Dave worked a harvest internship at Alexana Winery,  Sara discovered and purchased a site on NE Bell Road in Newberg –  very near the B & B where they’d previously stayed.

The winery name “Bells Up” refers to a specific moment by classical music composers when they instruct French horn players to lift up the bells of their instruments in order to project sound with maximum intensity. Dave, a former French horn player in high school and college, alludes to the winery as his “Bells Up” moment.

I first met Dave and Sara at their winery for an exclusive tasting while in town for IPNC this past summer. These samples include some of their pinot noirs, as well a bonus syrah.

Note about serving Bells Up wines: I highly recommend decanting these wines approximately 30 minutes prior. Like any Burgundy-inspired wines, these require a little time to open up and best reveal their secrets.

Award-winning Bells Up Winery 2014 Titan Pinot Noir, Willamette Valley, OR.

Wine:   Bells Up Titan Pinot Noir – Willamette Valley, OR.

Vintage: 2014

Alcohol:  13.5%

Suggested Retail:  $40 (128 cases produced.)

Producer Specs:  “Named for Gustav Mahler’s Symphony No. 1 in D Major “Titan,” this classic Oregon pinot noir mingles 24% Chehalem Mountains Pommard (25-year-old vines) grown in volcanic Jory soil, with 38% each of Yamhill-Carlton Dijon clones 115 and 777 (15-year-old vines) grown in sedimentary Willakenzie soil. Aged 10 months in French oak, the harmonious result epitomizes 2014’s perfect growing season.”

TASTING NOTES

Robe:  Clear ruby robe.

Nose:  Red fruit aromas – currant, cranberry, raspberry.

Palate: Red fruit notes carry through on the palate. Light body, balanced acids and tannins, light finish.

Suggested Pairings:  This lyrical, light-hearted wine pavanes across the palate with melodious ease. Inspired pairing with pan-seared sea bass, cranberry beans and celery coulis.

Rating: 91

Bells Up 2015 Titan Pinot Noir, Willamette Valley, OR.

Wine:   Bells Up Titan Pinot Noir – Willamette Valley, OR.

Vintage: 2015

Alcohol:  13.3%

Suggested Retail:  $40  (116 cases produced.)

Producer Specs: “The 2015 edition of Bells Up’s flagship Oregon pinot noir mingles 42% Yamhill-Carlton Pommard (6-year-old vines) with 29% each of Yamhill-Carlton Dijon clones 115 and 777 (16-year-old vines), all grown in sedimentary Willakenzie soil. Aged 7 months in French oak (30% new), this bold, fruit-forward, well-structured Pinot is a result of 2015’s extremely hot summer, with 25 days of 95-plus-degree heat during the growing season and very little rain. The small clusters and berries yielded intensified flavors and aromas.”

“Both vineyards/growers [used] are side-by-side on Cooper Lane in Yamhill…Tonnelier Vineyard  and Yamhill Vineyards (also a B&B)…The Pommard came from the one due south of Tonnelier. There’s a bit of a slope but it’s not dramatic. There’s definitely a little micro-climate right there that keeps it a touch cooler.”

TASTING NOTES

Robe:  Clarion ruby robe.

Nose:  Savory black olive, dusty red fruit, potpourri on the nose, with an aromatic back note.

Palate: Red cherry, currant and cranberry carry through from front to mid-palate, with spicy back-palate notes. Light body, well-balanced acids and well-structured tannins, medium finish. Suitable for both early drinking  and cellaring.

Suggested Pairings:  A lovely harmony between dark and light notes, this wine adds coloratura to any meal, spurring lively conversation.

 I’d recommend Bells Up 2015 Titan Pinot Noir for a traditional American Thanksgiving dinner, given its savory notes and crescendo of cranberry and spice on the palate.

Rating: 92

 

Bells Up 2015 Firebird Syrah – Summit View Vineyard, Walla Walla Valley AVA (Oregon side.)

Wine: Bells Up Winery Firebird Syrah – Summit View Vineyard, Walla Walla Valley AVA (Oregon side.)

Vintage: 2015

Alcohol:  15%

Suggested Retail: $36 (70 cases produced.)

Producer Specs: “Released in April and named for Igor Stravinsky’s “Firebird Suite,” these grapes were sourced exclusively from Summit View, one of the highest elevation vineyards in Milton-Freewater, Oregon—at 1,150 feet. This site’s vines are rooted in Ellisforde silt loam, a deep, well-drained glacial soil that produces full-bodied fruit with concentrated flavors and vibrant acidity. Aged 7 months in French oak.”

TASTING NOTES

Robe:  Opaque porphyry robe.

Nose:  Black fruit, ‘funk-free’, fragrant violet aromas.

Palate: Black currant, blackberry, brambled bouche. Medium body, well-balanced, plush tannins, lengthy finish.

Suggested Pairings:  A deep-tenored wine of subtle power that pairs well with hearty winter fare in front of a roaring fire.

As a Burgundy and pinot noir aficionado, I do find occasional sucor among syrahs from of Walla Walla Valley and The Rocks District of Milton-Freewater.  This wine ripples across the palate with surprisingly suppleness and grace.

Bells Up 2015 Firebird Syrah wine talks softly and carries a big finish.

Rating: 92 

Bells Up Winery | 27895 NE Bell Road | Newberg, OR 97132 | P: 503.537.1328 

info@bellsupwinery.com

 Link here to find out more about Bells Up Pre-Thanksgiving Weekend Open House Events.

Link here to find out more about Bells Up Post-Thanksgiving Weekend Open House Events.

Link here for more Hedonistic Taster.

 

Please feel free to leave your comments below, and to follow on social media – cheers!

Copyrighted 2017 L.M. Archer | binNotes. All Rights Reserved.

The Hedonistic Taster Celebrates the Solar Eclipse | № 27 | Brooks Winery | Willamette Valley

The Hedonistic Taster |  № 27 | Brooks Winery – Willamette Valley, OR

by L.M. Archer, FWS | Bourgogne ML

Tastevin

“Wine should not be regarded simply as a beverage, but as an art of living, a pleasure.” – Henri Jayer

Welcome to The Hedonistic Taster*, an intimate showcase of artisan winemaker trade samples.

These tasting notes compliment  binNotes | Affordable Burgundy and beyond.“Beyond” includes existing and emerging producers of Pinot Noir worldwide.

Santé

Hey! Did you know that the path of the total solar eclipse on August 21st 2017 passes over Brooks Winery?

Today’s Tasting: Brooks Winery – Willamette Valley, OR. 

Much has been written about the history of Brooks Winery in Oregon’s Willamette Valley – about its founder Jimi Brooks, about his untimely passing in September 2004 at the age of 38 to an aortic aneurism, and about the remarkable banding together of community to complete his unfinished harvest that year.

Much, too, has been written about the legacy of Brooks Winery – about Jimi’s son Pascal, just eight when his father passed, about Pascal’s future, and about that of the winery. A film, American Wine Story,  even chronicles the story.

Much less has been written about Jimi’s sister Janie Brooks Heuck – about her assumption as Business Manager of Brooks Winery upon Jimi’s passing, about her active role helping raise nephew Pascal, about her tireless efforts burnishing the Brooks Winery brand, achieving Demeter biodynamic certification, expanding the vineyard holdings, all while residing full-time in Pebble Beach, CA. with her husband and family.

These tasting notes derive from a private tasting conducted by Janie Brooks Heuck at The Bench at Pebble Beach with myself and Suzanne Kendrick of New Zealand’s Wine-searcher.com.

A gracious host, Brooks Heuck put us through our paces with three whites and three Pinot Noirs, all creations of long-time Brooks Winery artisan winemaker Chris Williams. These wines echo with the soul of Beaujolais-trained Jim Brooks in their elegance and refinement, but they also capture the unfettered, utterly authentic spirit of the Willamette Valley. The seaside scenery only enhanced these pours.

Wine: Brooks Winery Riesling – Willamette Valley, OR.

Vintage: 2015

Alcohol:  12.5%

Suggested Retail:  $18

Specs

TASTING NOTES:

Robe:  Light straw robe.

Nose:  Honeysuckle, stone fruit, slight mineral nose.

Palate: Acacia, citrus zest bouche with mineral core; acid plus, medium body and finish. Seamlessly structured, eminently quaffable.

Suggested Pairings:  A wine of freshness and linearity worth pondering sans food and without interruptions.

Rating: 94

Wine:   Brooks Winery Pinot Blanc – Willamette Valley, OR.

Vintage:  2016

Alcohol:   13%

Suggested Retail:  $20

Specs

TASTING NOTES:

Robe:  Pale lemon robe.

Nose:  Fleurs blanches, almond, citrus notes.

Palate: Light body, slight residual sugar on the palate, soft finish.

Suggested Pairings: A wisp of a wine to savor as an apéritif with small savory bites.

Rating: 92

 

Brooks Winery 2016 Amycas White Blend, Willamette Valley, OR.

Wine:   Brooks Winery Amycas White Wine – Willamette Valley, OR.

Vintage:  2016

Alcohol:  13.5%

Suggested Retail:  $20

Specs

TASTING NOTES:  

Robe:  Light lemon robe.

Nose:   Ginger, citrus, hint of honeysuckle on the nose.

Palate: Lemon zest, tropical fruit.  Light body with a bit of unctuousness, lingering finish.

Suggested Pairings:   The ginger notes beg for Asian or Indonesian fare.

Rating:  90

Brooks Winery 2014 Willamette Valley Pinot Noir.©L.M. Archer

Wine:  Brooks Winery Willamette Valley Pinot Noir

Vintage:  2014

Alcohol:  13%

Suggested Retail:  $28

Specs

TASTING NOTES:

Robe:  Clear garnet robe.

Nose:  Persimmon, high-toned red fruit, slight herbal backnote.

Palate:  Red currant, red raspberry bouche; light body, balanced acids and tannins, medium finish. Reminiscent of a Bourgogne rouge. Exceptional quality for the price.

Suggested Pairings:  

Rating: 95

Brooks Winery 2014 La Chenaie Pinot Noir, Willamette Valley, OR.

Wine: Brooks Winery La Chenaie Pinot Noir

Vintage:  2014

Alcohol:  13.2%

Suggested Retail:  $48

Specs

TASTING NOTES:

Robe:  Clear ruby robe.

Nose:  Blackberry, red raspberry, loam, basalt.

Palate:  Black and red fruits carry through on the mouth, as does a rugged plumb line of flinty basalt. Acids and tannins plus, but round out over time; medium body, medium long finish.

Suggested Pairings:  A wine weighty enough to serve with roasted pork loin or rack of lamb.

Rating:  94

Brooks Winery 2014 Rastaban Pinot Noir –
Willamette Valley, OR.

Wine:   Brooks Winery Rastaban Brooks Estate Pinot Noir

Vintage:  2014

Alcohol:   13.2%

Suggested Retail:  $60

Specs

TASTING NOTES:

Robe:  Clear ruby robe.

Nose:   Bramble berry, dark raspberry, loam on the nose.

Palate:  A brooding, Heathcliff-on-the-moors type of wine with a dark black fruit, herbaceous bouche and textured mineral core; acids and tannins plus, medium body, full finish.

Suggested Pairings: A wine intense enough to roundhouse through the thickest Prime rib.

Rating: 94

Learn more about Brooks Winery here.

More of The Hedonistic Taster here.

 

I want to hear from you! Please leave your comments below, and join the conversation on social media – cheers!

 

*Author’s Note: The title “Hedonistic Taster” derives from the term ‘hedonistic tasting,’ coined by legendary Burgundian vigneron Henri Jayer.

Copyrighted 2017 L.M. Archer | binNotes. All Rights Reserved.

 

The Hedonistic Taster Takes on National Pinot Noir Day | № 26 | Grochau Cellars – Willamette Valley

The Hedonistic Taster |  № 26 | Grochau Cellars – Willamette Valley, OR.

by L.M. Archer, FWS | Bourgogne MLTastevin

“Wine should not be regarded simply as a beverage, but as an art of living, a pleasure.” – Henri Jayer

Welcome to The Hedonistic Taster*, an intimate showcase of artisan winemaker trade samples.

These tasting notes compliment  binNotes | Affordable Burgundy and beyond. “Beyond” includes existing and emerging producers of Pinot Noir worldwide.

Santé!

Did you know that August 18th is National Pinot Noir Day?!

Today’s Tasting: Grochau Cellars – Willamette Valley

Some wines sear the soul and haunt the palate. Grochau Cellars strike such a nerve. On the nose, these wines seduce, flatter, cajole – only to attack the palate with tensile nerve and unflinching precision before finishing with haughty grace – much like a taunting tango dancer. Or a really lean, mean (ok, maybe not mean), ex-professional Loire Valley bikeracer-turned-wineseller-turned Willamette Valley winemaker like John Grochau.

Grochau earned his stripes most notably at Erath Winery, and later with Doug Tunnel of Brick House Vineyards, before starting Grochau Cellars in 2002.

Recently, while in Oregon attending IPNC,  I had the honor and privilege to sit down with John Grochau for a private tasting of Grochau Cellars wines.

I have long admired Grochau Cellars wines for their consistency, quality, and ridiculous affordability, especially his Commuter Cuvée Pinot Noir.

These wines did not disappoint.

Grochau Cellars 2016 Melon de Bourgogne. ©L.M. Archer.

Wine: Grochau Cellars Melon de Bourgogne | Willamette Valley, OR.

 Vintage: 2016

Alcohol:  13%

Suggested Retail:  $18

Specs

TASTING NOTES:

Robe:  Pale lemon robe.

Nose:  Stone fruit, hint of wet stone, florals on the nose.

Palate: Bright acids, light body, lingering finish.

Suggested Pairings: Never heard of Melon de Bourgogne? It’s a white grape originally from Burgundy transplanted to the Loire Valley’s Nantais, a wine region famous for Muscadet. This one’s talking to you. It wants seafood. Now.

Rating:  92

 

Grochau Cellars 2014 Bunker Hill Vineyard Chardonnay, Willamette Valley, OR. ©L.M. Archer.

Wine: Grochau Cellars Chardonnay – Bunker Hill Vineyard | Willamette Valley, OR.

Vintage:  2014

Alcohol:  13.3%

Suggested Retail:  $23

Specs

TASTING NOTES:

Robe:  Pale gold robe.

Nose:  Mild, discrete hints of fleurs blanches on the nose. 

Palate:  Did not see this one coming. White Burgundy – say hello to my little friend Meursaultmeets-Puilly-Fuissé. Lovely juxtaposition between a smooth entry, rich mouthfeel, and polished finish against a chiseled brightness and elegant core.

Suggested Pairings: A texturally interesting wine that compliments lightly sauced or roasted fish or fowl served along seasonal sides like grilled mushrooms.

Rating:  93

Grochau Cellars 2014 Dundee Hills Pinot Noir, Willamette Valley, OR. ©L.M. Archer.

Wine:   Grochau Cellars Pinot Noir  | Dundee, OR.

Vintage:  2014

Alcohol:  13.7%

Suggested Retail:  $33

Specs

TASTING NOTES:

Robe:  Clear, crimson robe.

Nose:   Red fruit, dried florals on the nose, with an herbaceous back note.  

Palate: Red fruit and spice bouche, fresh acids, medium body, refined finish. Raffine.

Suggested Pairings: A wine for all seasons and reasons, especially with duck, pheasant, or turkey during lengthy, memory-worthy feasts with family and friends.

Rating:  95

Grochau Cellars 2014 Bjornson Vineyard Pinot Noir

Wine: Grochau Cellars Pinot Noir – Bjornson Vineyard | Eola-Amity Hills, Willamette Valley, OR.

Vintage:  2014

Alcohol:  14%

Suggested Retail:  $38

Specs

TASTING NOTES:

Robe:  Clear ruby robe.

Nose:  Dark red fruit, baking spice, earth on the hose.

Palate:  Brooding, red cherry and spice bouche with medium-plus acids, mineral core, muscular tannins, and firm finish.

Suggested Pairings:  Rack of lamb, pork loin or beef.

Rating:  92

Learn more about Grochau Cellars here.

More of The Hedonistic Taster here.

 

Yes, I want to hear from you! Please leave your comments below, and join the conversation on social media – cheers!

 

*Author’s Note: The title “Hedonistic Taster” derives from the term ‘hedonistic tasting,’ coined by legendary Burgundian vigneron Henri Jayer.

Copyrighted 2017 L.M. Archer | binNotes. All Rights Reserved