WanderCurtis Wine

Wine tastings, corporate events, reviews and recommendations


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Mayacamas

At Roberson Wine’s recent Californian tasting Cathy Cohn of Mayacamas led a tasting of the estates wines.

Mayacamas is one of the oldest continuously producing wine estates in Napa. It was founded in 1889 by John Henry Fisher a Scotsman who of all things was a sword engraver. He made his money through producing pickles and then bought land and established the vineyards at the far end of the Mayacamas mountain.

Unfortunately, when San Francisco burnt to the ground in the earthquake of 1906 all his businesses floundered and he had to sell the winery at auction. A Catholic family bought it and grew wines for the sacristy and for that reason the winery managed to survive prohibition and the vineyards were kept intact.

The wine making style here has always been traditional and this style fell out a favour as Robert Parker rose to pre-eminence in the 1990s. The Schottenstein Family bought the winery in 2013 because they love this style and have continued the wine making philosophy ever since. The winery is that an elevation of 550 m and is still accessed by a dirt track.

The Chardonnays are from Wente clones, everything is dry farmed and in order to retain freshness they keep the barrels cold to prevent malolactic fermentation. The wines are aged in stainless steel and then used oak barrels. There is some Lee’s contact but minimal battonnage.

Mayacamas Chardonnay 2022. Pale lemon colour bright and shiny.. There are thick slow legs. On the nose ripe lemon, grapefruit, yellow ripe apples and pears and peach. A touch of smoke and green nuts. In the mouth it is dry with medium acid but a distinct freshness the fruits are still ripe but mostly citrus and it is full bodied with a plush mouth feel only the merest hint of toast and smoke and it’s very long.

Mayacamas Chardonnay 2001.This Wine is medium golden colour showing his age but it’s still bright. The legs are thick and slow on the glass. There is ripe lemon, peach and then dried apricots and raisins on the nose. It’s dry with medium acid full body high alcohol but well integrated and a silky plush mouth feel. The finish is quite nutty and a touch salty. A lovely fully developed wine.

The red wines are all made in a similar way. Fermentation takes place in enamelled concrete vats and is relatively quick. They are unconcerned about achieving high levels of extraction and more interested in maintaining freshness. Flavour develops through long aging in a variety of used barrels, 3 years for the Cabernets and 2 for the Merlot. Then the Cab’s get another year in bottle before release.

Mayacamas Merlot 2021. Deep ruby colour nearly all the way to the rim, bright. There are thick slow slightly stained legs. On the nose red fruit, plums both red and black, cherries again red or black and a nice prickly capsicum note. There’s a touch of spice and a touch of stewed plump, cloves and all spice. In the mouth very fruit forward. Fresh ripe red and black plums again. Medium minus acid medium soft tannins on the gums and cheeks and there is a slight tingle of alcohol on the nose. Oak is there but very subtle. A long tasty finish.

Mayacamas Cabernet Sauvignon 2019. Deep ruby with slight brick at the rim and reflective. There are medium legs. On the nose violet, blackcurrant .blackberries, bay leaf (which apparently grows on the mountain) leather and toast. This would be difficult to place in California blind as there is such a savoury component. On the palate, dry with full body, ripe tannins ends fresh and long. Wow, this is an amazing wine. The wine is 100% Cabernet Sauvignon and has a classic slightly grainy tannin structure felt around the gums with the ‘direction’ that Nick Jackson talks about. The only clue here might be that there’s a slight hole in the mid pallet leading to 100% Cabernet Sauvignon which would be unusual in Bordeaux.

Mayacamas Cabernet Sauvignon 2014. Deep garnet.  The nose is perfumed with violets, black fruit sweet black currant, bay leaf, earth, leather and toast. This is super complex and absolutely enchanting. In the mouth the wine has great balance, it’s dry with full body, ripe fine grained tannin.  The fruit coats the mouth. This wine has a touch of Merlot in the blend but still very firmly structured. It’s super long in the finish. An amazing wine that is really singing. Cathy says that the 2019 vintage was very similar to 2104 so worth finding some and tucking it away.

Mayacamas Cabernet Sauvignon 2003. This is deep and fully garnet but still bright. More spice and tertiary notes on the nose there is still blackcurrant and blackberry some capsicum a little cedar and some mint. In the mouth it is full bodied the tannins are ripe soft and very fine grained. There is a touch of cooked fruit on the mouth and then there is a long fruit driven finish.

Mayacamas Cabernet Sauvignon 1998.  A treat brought over from Cathy’s wine fridge in New York. Deep garnet in colour, lightning to the rim but still bright. Medium thick slow legs. There is black fruit, mint and capsicum.  Then earth, mushroom, cedar and leather. A  very complex and fully developed wine. On the pallet really well balanced and very refined and elegant and very, very long.

Tasting the wines gives one an insight into what ‘traditional’ wine making means at Mayacamas: the wines are elegant, structured and clearly unfurl beautifully with age.


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Mt. Brave Mt. Veeder 2019

We were lucky enough to try this at our recent wine dinner with Jackson’s family wines. Rather young but truly delicious even at this youthful stage. Tasting notes courtesy of Stuart Grostern who generated these over several hours of decanting in the afternoon prior to our dinner. Such was his excitement he arrived with the wines at 6.50pm for a 7pm Kick off!

Tasting note – after opening with double decant – 30 mins

Deep crimson and ruby with lively viscous legs denoting the 14.5% ABV

Nose is superb: Ripe blackcurrant, blackberry liqueur, a lingering savoury meaty element with a bright red plum and cherry lift, followed by perfumed cedar, blackcurrant leaf, sandalwood, fresh vanilla pod, a hint of milk chocolate, a bit of pencil shavings, and lifted tones of violets encompassed by new oak.

Stunningly elegant and evocatively haunting palate: Fruit is all ripe not overripe with a strong surge of acidity highlighting the red cherry and plum and a long finish tending to concentrated blackcurrant with a hint of savoury meatiness.

Tannins are fine but very abundant and a bit grippy, with oak not feeling quite fully integrated. Warm finish denoting the ABV level. Super balance and elegance with an undercurrent of power supported by the structure. Will transform to a magnificent example of Napa elegance balanced with power.

Available from various retailers. Not a weekday wine!


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Mt Brave, Mount Veeder Cabernet Sauvignon 2019, Napa Valley

Tasted ahead of our Jackson Family Wines dinner at Bocco di Lupo in Soho this wine is from the Napa Valley in California, home of super premium ripe cabernets.

Napa Valley is nestled within the coastal range of mountains but is open to San Pablo Bay in the south. The slopes of Mount Veeder AVA face east and located to the south-west experiences both the cooling influences of the Bay and altitude. East facing slopes are also shielded from the sun in late afternoon at the hottest part of the day. This means it is day time temperatures on the mountain can be 10 – 15 degrees cooler than the valley floor.  These conditions tend to produce wines that are structured with firm tannins and retained freshness and the ability to age for a long time.

The wine is mostly cabernet sauvignon but with a splash of other Bordeaux varietals: Cabernet Franc, Merlot, Malbec and Petit Verdot.  In fact JFW make a Mt Brave Mount Veeder Malbec too.

Deep crimson and ruby with lively viscous legs denoting the 14.5% ABV

Nose is superb: Ripe blackcurrant, blackberry liqueur, a lingering savoury meaty element with a bright red plum and cherry lift, followed by perfumed cedar, blackcurrant leaf, sandalwood, fresh vanilla pod, a hint of milk chocolate, a bit of pencil shavings, and lifted tones of violets encompassed by new oak. Stunningly elegant and evocatively haunting.

Palate: Fruit is all ripe but not overripe with a strong surge of acidity highlighting the red cherry and plum and a long finish tending to concentrated blackcurrant with a hint of savoury meatiness. Tannins are fine but very abundant and a bit grippy, with oak not feeling quite fully integrated yet. Warm finish denoting the ABV level. Super balance and elegance with an undercurrent of power supported by the structure. This will transform intime into a magnificent example of Napa elegance balanced with power.


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WanderCurtis and Jackson Family Wines at Bocca di Lupo October 30th 2024

We welcomed Michele Fazari, DWWA judge and Prestige Account Manager at Jackson Family Wines of California on Wednesday October 30th at 7pm
Jackson Family Wines are based in Sonoma County – in the heart of California’s wine country. Their flagship brand is Kendall-Jackson but their portfolio now includes 40 brands, sourced from vineyards and wineries in California, Oregon and many other wine regions worldwide. They produce wines with  broad appeal including some of the world’s best Cabernet Sauvignon.
They are very focused on sustainability. Their founder Jess Jackson said, “Take care of the land and it will take care of you.”

We tasted a selection of five wines from the finest Californian wine regions  served with a three-course dinner in the newly refurbished private room of the award-winning Bocca Di Lupo restaurant in Soho on Wednesday 30th October at 7pm. 

The wines served include one of Napa Valley’s best Cabernet Sauvignon’s – Mt. Brave Mount Veeder see tasting note in our Wines of the month

Kiran’s Instagram post gives a feel of the evening

Aperitif 
 Kendall Jackson Vintners Reserve chardonnay
Starter
  JFW La Crema Sonoma coast Chardonnay 2020
      JFW Hartford Court Pinot Noir Russian River 2021

Main
   JFW Edmeades Mendocino Zinfandel
     Mt. Brave Mount Veeder  Cabernet Sauvignon 2018


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2024 Cali Cru Central Coast Chardonnay 2020, London Cru

This wine is not made in Fulham by Alex Hurley but in the sunshine state in collaboration with wine maker Graham Tatomer. 

Known for his light touch and sourced from cool climate parts of the state the wine still bursts out of the glass with ripe grapefruit and apple and quickly reveals tropical notes of pineapple and mango. There is cream and toast and a whiff of smoke from the use of new oak but it is kept nicely in check.

Although full in body, the rich fruitiness is balanced by crisp and fresh acidity and the alcohol remains medium with a long uplifting finish.

In summary crisp and fresh and yet still ripe and sunny at the same time, great value and just delicious!


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Flint Wines American Tasting

Flint Wines have a comprehensive portfolio of wines from the USA and to support a recent portfolio tasting they have put together an amazing American tasting booklet.  It is packed full of maps, descriptions of each AVA’s character, climate, aspect, soils and detailed winery profiles. 

Quality grapes in California are very much a product of one or more factors in the vineyard that moderate the otherwise warm climate. The cold Pacific sends cooling breezes and overnight fog far inland along the State’s various east west valleys that cut through the coast mountains and of course San Fransico Bay itself.  Also vineyards planted at altitude on these mountain slopes also enjoy cooler nights. 

Grapes as a result ripen more slowly, developing flavour and retaining more acid giving the wine maker lots of good material to work with.  Growers of Pinot Noir, Chardonnay and even Syrah are particularly on the lookout for cool climate pockets.  It was great to be able to visualise all this with aid of these maps.

The tasting was organised by region which allowed you to travel from one AVA to another comparing and contrasting and really see how wine makers are responding to the changing conditions.

Hats off to Rachel Dixon their USA Ambassador, who’s mission to educate about wines of American is certainly working! 

For me standout wineries included:

  • Chanin Wines –  Chardonnays & Pinots from Los Alamos, Santa Maria Valley 
  • Christom Vineyards-  Chardonnays & Pinots  from Willamette Valley, Oregan
  • Tyler Winery  – Chardonnays & Pinots from Santa Rita Hills, California.
  • Snowden Vineyards – Sauvignon Blanc & Cab Sauvignon from Napa Valley, California.


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Quartet Anderson Valley Brut, Roederer Estate

When a California sparkler comes from the same hands behind Champagne Louis Roederer, expectations are high, and Quartet Anderson Valley Brut doesn’t disappoint. This is cool-climate Californian fizz at its finest: elegant, precise, and quietly complex, like Champagne with a west coast accent.

In the glass, it’s pale lemon, classic and inviting, but it’s the nose that really pulls you in. Bright green apple and ripe pear jump out first, quickly followed by zesty lemon and grapefruit. Then comes a lovely touch of soft white peach, a nod to its Californian ripeness. But it’s not just about fruit. Dig a little deeper and there’s a whiff of croissant, creamy butter and toasted brioche—like walking past a bakery at breakfast. A gentle hint of toasted almonds adds a final, subtle layer of richness.

On the palate, it’s crisp and lively with properly high acidity, but balanced beautifully by the ripeness of the fruit and a touch of residual sugar that rounds things out. It’s officially off-dry, but only just—you’d barely notice with the freshness driving the profile. That fresh orchard fruit carries through on the palate, joined by lemon curd, baked peach, a swirl of butterscotch, and a finish that leaves behind a memory of honey-drizzled pastry. The mousse is creamy and fine—no aggressive bubbles here—just a soft, persistent fizz that lifts everything effortlessly.

There’s complexity here for sure: bright, ripe fruit layered with subtle toasty and nutty notes that suggest a bit of bottle age and careful winemaking. It’s not just fresh and fun—there’s something quietly sophisticated about it.

While it’s drinking beautifully now it’s got the stuffing to evolve. The acidity and ripe fruit give it the structure to age gracefully over the next few years, developing more honeyed and nutty depth.

In short, this is a Californian fizz that seriously overdelivers and gives Champagne a run for its money.


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California Part II – Wine, willingness and wisdom

California Part II – Wine, willingness and wisdom, October 2018

A lot can happen in a decade.  Precisely ten years ago, at the time of an American crisis (September 2008, global economic crisis – Lehman Brother’s collapse), two Kiwis and Englishman rekindled their early adult friendships with a 10-day wine exploration of Napa Valley.  Now exactly 10 years later, and again right smack in the middle of another American crisis (sexual crisis Senate Judiciary Committee investigation into Judge Kavanaugh, September 2018), we set off to explore the Central Coast Californian wine growing regions of Santa Cruz, Carmel Valley, Santa Barbara, and Paso Robles).

 

So off we went, without an immediate awareness of how much we had matured or what this new wine holiday was going to become – not stuck in the anxious past and needing to relive our 2009 Napa fun, not needing to fixation on hedonistic days of the Blenheim vineyards circa 1994, or even rigidly adhering the antics of Miles and Jack in the Santa Ynez Valley Sideways movie.

 

This holiday vacation experience was to become something new, vibrate and refreshingly uncomfortable.  In the process of reflecting upon our past 10 years, both the day-to-day existences and to the extremes of family deaths, personal tragedies and significant life changes, we discovered what was of key importance and meaningful for us as individuals and what connected us as friends.  We found meaning in the suffering and pain of our daily existences, and this holiday was not an escape from any of this, but a reminder of something beyond the highs of a wine drinking holiday.

 

The wine tour ‘started’ with a pre-wine weekend of pleasure in Santa Cruz.  We drove across the redwood forests of the Santa Cruz mountain range for a hosted visit to the Ridge Vineyard, made famous for its role in the Judgement of Paris wine competition.

 

Upon collecting Nick from nearby San Francisco airport, we promptly dispelled the cliché that three-is-a-crowd – possibly because the three of us have been a tight group of friends for many years, but also due to the massive roomy interior of our SUV Cadillac, with plenty of room to lounge about as we blatted down the 101 freeway, straight on to the small community of Carmel Valley. Just like the Napa Valley experiences of small town California, we quickly made meaningful connections with the locals and enjoyed immersing ourselves in the village wine tasting houses  by day, and then  dive bars by night.  There was something wonderfully magical about our meeting of strangers in California.  We would arrive from a relaxed days of winery tasting to then sit in awesome bars and meet wonderful people like Paul-from-New-Zealands’ brother, underwater photographers with names that were anagrams of Jane Fonda and an influential local designer and architect.  One friendly stranger overheard me mouthing off about the highly developed sommelier skills of my good friend Adam – to then produce a Le Nez Du Vin wine aroma kit and challenging us to hours of fun banter as we identified the various aromas from small viles (I correctly identified “mouldy bathroom” from my experiences in my student flats, but struggled to pinpoint the familiar smell of cinnamon).  One of the more lasting connections was the chance meeting with Katy – our language guide (correct American pronunciation you don’t say the “T” Monterey or in Katy), entertainment guide (we were intrigued and obsessed night after night with a fast bar-top dice- gambling game), tour guide (good Big Sur cafe sitting in chairs) and wine guide (recommending the essential Carmel Valley wine tasting highlights and the beachside wine tasting houses of Santa Barbara). But Katy also played into Aaron’s irreverence and cynicism by turning the 2am bar conversation to religion and spirituality.  Much to Nick and Adam’s shock, Aaron took an early morning challenge to be hosted by the congregation of St Dunstan’s Episcopal Church and received a refreshing spiritual burst at 10am the same morning – probably attending to his wish for adventure, curiosity, and a connection to others, rather than any legitimate religious needs.

 

There must have been something in the Carmel Valley water, as by the second night in the village Aaron and Nick wandered the streets singing the Pink Floyd classic “Wish You Were Here”. The lyrics are not strictly in keeping with our focus on being present and mindful, but maybe 50 year old holiday makers needed some reminiscing as they deal with too many late nights in a row and the impact of late afternoon caffeinated energy drinks.

 

Like crossing the Golden Gate Bridge during the Napa trip, no visit to the central coast could miss the tourist highlight of Big Sur – the coastal wildness region and famous narrow cliff side Pacific Coast Highway.  The Big Sur drive was made into a key friendship moment by blasting and singing the 1960’s classics such as She’ Not There (the band are not actually from California, but from St Albans where I used to live in the UK!) as the cold sea mist raced up the cliff face and onto the road (this is apparent an important feature of wine growing!).

 

Our third wine region of Santa Barbara was a mixture of the urban tasting rooms in the inner city centre and then the surrounding rural valley’s making up the six American Viticulture Areas (AVAs) within Santa Barbara County.  At this mid-stage of the wine tour, I forgot my commitment to avoid needing to replicate the accomplishments of the Napa trip, anxious that we weren’t going to match the high number of winery visits ten years earlier.  It was already day five of the central coast trip and only five formal wine related visits so far and some mysterious inner force was making judgements on our performance and stamina (thanks to Aaron’s competitive mind).  But then Adam and Nick in their wisdom introduced me to something that was important to them and took me to the early morning swimming and vigorous exercise at the hotel facilities – and I discovered that this could be an important part of my daily routine if I was willing to make it happen (fast forward 7 months – I have attend the gym regularly, and have connected my need for adventure with becoming physically fit).

 

We exited the city of Santa Barbara north to the dry wine region valleys, to be hosed at the  Margerun Wine Company  in the Santa Ynez Valley and then onto the Bien Nacido Vineyards & Solomon Hills Estates in the Santa Maria Valley.   The whole time Adam coaching and commenting on the different winemaking philosophies, noting the contrasts between those that achieved incredible balance by expert blending and those that let the purity of the soil express their wine.  I was also coaching my friends on a newly discovered approach to wellbeing by being present with the moment (“here we are now, having a time together”), taking action toward what is important (early morning gym workouts) and opening up to unwanted feelings (an especially effective strategic response to feeling ‘homesick’ mid vacation).  Nick has a more subtle coaching style, preferring to demonstrate his skills by casually mentioning that he learned to swim in his mid twenties as he swam 40 lengths of the hotel pool and then working hard on his business tax returns during our downtime in the hotel.

 

After a long day of car travel discussions on wine making, values and life anecdotes we arrived at our fourth and final wine region of Paso Robles.   Walking around the small town and village square, we were reminded of Blenheim New Zealand, sharing a history of developing into a major wine growing industry in the 1970s, and then becoming recognised as a specialise region of a grape variety.  Blenheim internationally known for Sauvignon blanc, but Paso Robles now known for the Rhône varieties – transforming in the late 1990s by the “Rhone Rangers”.  Like Blenheim, there are an intense concentration of vineyards, wineries and tasting cellars within the town and within an easy bike ride of the township. and again, I was invited to join Adam and Nick’s fondness for physical exercise by biking the 30 miles needed as we stepped up to complete our wine tasting requirements on that day.  Although assisted by electric bikes that day, I’ve since harnessed the pleasant memories of warm central coast wine vistas to motivate my spin class exercise.

 

By the second day full day of visits in Paso Robles region, we thought we were at ‘peak wine holiday’ – completing the tour with hosted visits to the Santa Margarita AVA and experiencing and observing some of the theory and winemaking philosophies Adam had spoken about earlier in trip.   Seeing some wineries working to stay true to the traditional blends and tastes of Europe, others letting their local soils and climate guide their wine variety, or branching out and blending what you want away from the strict expectations of tradition (producing Bordeaux and Rhône Blends!).  The après-wine activities in Paso Robles  adding to this sense of a holiday high – more blending with the locals and other tourists playing pool in the dive bars, random introductions to the guitar making legend Gary Kramer, finally discovering real coffee in American at Spearhead Coffee, and being hosted by a winemaker in her boutique shop for after-work-drinks at the shop counter.

 

The holiday wasn’t the pinnacle of an experience – not ‘peak wine’ or a great holiday memory, but true to the cliché, just part of a journey.  We love California and small town California.  And meeting people in California.  And drinking wine.  We loved it the first time and we loved at the second time (I suspect I told many late night bar patrons this many times).  But the second time with less attachment to the past or future expectations, well connected with our friends and strangers at that very moment, and with a growing ability to articulate and really know what mattered.  And since then returning home to life struggles and tragedies and highs and lows – but now with a great ability to make meaning from these.

 

This piece is dedicated to my wine loving (hedonistic) mother in-law and the one person in my life who would have taken the most interest in this blog – but died before she could read it.  I miss her, but I wrote this for her.

Blog courtesy of Aaron O’Connell


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California’s Central Coast (4) – Paso Robles AVA

View towards Paso Robles from Daou Winery

Paso Robles AVA

This was once an area predominantly known for growing Zinfandel with few wineries and not a well known area on the wine map. This has changed dramatically in the last twenty years with hundreds of new wineries. The town of Paso Robles benefits from the commerce with a range of organic restaurants, artisan wineries and my favourite hangout, the excellent Spearhead coffee company. An advantage of the area for viticulture is the considerable diurnal temperature variation which  prolongs the growing season and helps the grapes develop physiological ripeness. Paso Robles AVA is 20 miles by 20 miles with areas as close as six miles or as far as forty from the ocean. The altitude also varies from 200 to 2,500 feet. There are now 11 sub AVA’s to reflect some of the differences.

Tablas Creek

Robert Haas in combination with Perrin family from Chateau de Beaucastel  started this venture in 1989. It took many years of quarantine by the US department of agriculture until cuttings taken from the Rhone  were released virus free.
They were pioneers of California’s Rhône movement and very much sparked the great interest and growth in this area.
They follow dry farm, biodynamic, organic methods.
Initially around 100 Acres the Estate is now 280 acres with a sheep and alpaca farm.
They Searched for 4 years for the best site to plant the vines
This area in Paso Robles was chosen for the Mediterranean climate and limestone chalky soils similar to the Rhone. The particular soils  help in many ways including retaining water and the alkalinity of the soils allowing the grapes to express the terroir. Seven varietals were initially brought in –
Grenache Blanc, Roussane, picpoul, Grenache,  Shiraz, Mourvèdre &Counoise

Wines Tasted

Tablas Creek Patelin De Tablas Blanc 2017
Grenache Blanc,Viognier, Marsanne, Roussane, Clairette Blanche
Classic Rhône white varietal. Marked by its texture smooth mouthfeel no overt aromas in the nose but lovely balanced finish

Tablas Creek Picpoul Blanc 2017
Lipstinger! Zingy acidity and freshness. Calling out for a San Fran Seafood Cioppone

Tablas Creek Marsanne 2017 100% hints of tangerine lavender and aniseed lovely mouthfeel with good acidity

Tablas Creek Côtés De Tablas Blanc 2017
Viognier 44 Marsanne 24 Grenache Blanc 20 Roussane 12
Lemon hint floral mineral bright acids full bodied textural and layered

Tablas Creek Esprit de Tablas Blanc 2015
Roussane 55 Grenache Blanc 28 picpoul Blanc 17
Flagship Tablas Creek white. Lovely smooth satiny texture savoury layers richly layered fat wine lanolin concentration.Certainly comparably to Chateau du pape Chateau de Beaucastel

Tablas Creek Patelin De Tablas Rose 2017
Grenache Noir 64 Mourvèdre 28 Syrah 5 counoise 2
Estate vineyard and 7 top Paso Robles Vineyards good crisp Rose

Tablas Creek Grenache 2016 100%
Pale colour red fruits restrained style with good finish

Tablas Creek Mourvèdre 2016 100%
Light red and blue fruits,some earthiness

Tablas Creek Esprit De Tablas 2015

Flagship red Mourvèdre 49 Grenache Noir. 25 Syrah 21 counoise 5
Elegant, violets on the nose, blueberries, fresh concentrated long finish
Needs some ageing.

Tablas Creek Vin De Paille ‘Sacrerouge’ 2014  100% Mourvèdre
Treacle figs coffee chocolate unctuous 225g/l rich concentrated length ++
A truly delicious Vin Santo style

Law Estate Wines

We cycled from Paso Robles along Peachy Canyon road and reached elevations of  their Vineyards between 1600 to 1900 feet. Cycling gave us the best sense of the geology as pieces of calcareous limestone rock were scattered on the sides of the roads.
This is a new no expense spared winery and tasting room which boasts panoramic views of the area.
They pride themselves on low intervention and have a spotless state of the art winery including gravity fed concrete fermenters. They have a multinational wine making team to bring the potential into reality.
The wines are  small production Rhone and Priorat style, powerful and concentrated and certainly have ageability and are showing their sense of place.
We were kindly Hosted by General Manager Oliver Esparham
Most of the wines are already allocated to their wine club members which we found to be common practice in general in California.

Wine tasted

Law Estate Rose 2017
GSM and Carignan blend
Lovely acidity and balance strawberries and watermelon nose

Law Estate Beguiling 2015
Grenache 85% Shiraz 15%
Good depth richness and concentration hints of black pepper and blueberries

Law Estate Audacious 2015
Interesting blend of Grenache Shiraz Cabernet Sauvignon and petit Syrah
Powerful wine Very good core of black fruit with baking spice and chocolate on the finish
Law Estate Beyond Category 2015
Tempranillo Carignan Mourvèdre Grenache
Another very interesting blend full of blue fruits with lovely spicy, tobacco and lavender notes

Seriously good wines which will age well

L’Aventure winery  Willow Creek AVA

Set up by Frenchman Stephan and Beatrice Asseo founded in 1998 producing Bordeaux and Rhône Blends. South West of Paso Robles 127 acres
Beautiful setting with a new winery and tasting room, solar powered sustainable agriculture low yield.
We were looked after by the engaging Leanne and later fortuitously met Beatrice in her boutique shop in Paso Robles and we shared a nicely chilled bottle of her Estate Rose to celebrate Friday evening.

Wines tasted

Estate Rose 2017
GSM and petit Verdot 100% tank ferment
Lovely crisp delicate and refreshing subtle red fruits

Optimus 2016

Syrah 50 Cabernet 30 petit Verdot 20
14 months barrel 60 new French oak
Deep ruby rich concentrated blackberry touch of violets savoury textured
Delicious though has a long way to go. A baby.

Cote à Cote 2016

Grenache 55 Mourvèdre 25 Syrah 20
Concrete tank amphora and oak barrel
Loads of ripe fruit full bodied lots of ripe tannins
Phenomenal potential again needs tucking away for 10 years if you could keep your hands off it

Estate Cuvee 2016

Syrah 52 Cabernet Sauvignon 32 petit Verdot 16 100% new French oak 15 months in barrel. Full bodied concentrated deep colour great structure cassis cedar graphite

Stephan’s wines are very much my style.
Rich concentrated well balanced big wines with great ageing potential. Some of my favourite in California and I highly recommend arranging to visit if you’re in the area.

There are now hundreds of wineries in Paso Robles AVA and it’s hard to choose where to visit.

Other notable tastings and visits for us were-

Ranchero cellars – highly talented winemaker Amy doing some terrific things with Carignan

Venteux boutique winery with a lovely selection of wines making only a few hundred cases each dry farmed estate.

Daou vineyards
Well worth a visit for the panoramic mountain top views and immaculate grounds food and wine pairings available

 

Santa Margarita AVA

 

Ancient Peaks

The southern most AVA in Paso Robles.
Santa Margarita AVA with fve different soil types, one of Paso’s coolest regions due to marine influence of the ocean.
Kristin marketing director of ancient peaks gave us a wonderful tour of Santa Margarita ranch. They have 14,000 acres mostly a cattle ranch one of the oldest in California. First planted with vines in 1780 by Franciscan missionaries. In 2005 Ancient Peaks winery established. A wide array of grape varieties now grown.

Wines tasted

Ancient Peaks Sauvignon Blanc 2017
Closer to the aromatic Style than we’ve had so far lovely touches of white flower jasmine and citrus

Ancient Peaks 2017 Chardonnay
Guava good acidity

Ancient Peaks 2016 Cabernet Sauvignon

Good core of fruits mainly black and plum

Ancient Peaks 2016 Merlot

Rounded fruit hint of spice alcohol a little prominent

Ancient Peaks 2016 Zinfandel

Black cherry and fruit some fig raisin and dry fruit

Ancient Peaks 2016 Renegade
Dark ruby pepper cherry plum

Ancient Peaks 2014 Oyster Ridge
More rich and concentrated
Vanilla chocolate spice good texture and good tannins likely to age a few more years

 

Our visit to Paso Robles was memorable. We were impressed by the wide variety of wines, terrain and climactic conditions. The locals warmly welcomed us. The town has everything you need to make it an ideal base. I would love to return for one of the special festival weekends.

Aaron’s top wines of the central coast tour-

M5 Margerum  red/Ridge Montebello Chardonnay/Law Estate Audacious 2015

Nick’s top wines

Ancient Peak Sauvignon Blanc 2017/L’aventure Grenache Rose/Tablas Creek Late Harvest Mourvèdre

Adam’s top wines

Au Bon Climat Pinot Runway/M5 Margerum white/L’Aventure Cote a Cote 2016

 


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California Central Coast(2) – Carmel Valley, Santa Lucia Highlands

Route 101 South from San Jose took us through the fertile plains of the Salinas Valley known locally as  the ‘salad Bowl’ of California. We were greeted by fields of endless ripe orange pumpkins, lettuce in pristine rows and the sulphurous aroma of fields of brassicas. Then a turn South on the route 68 and we climbed into the Santa Lucia mountain range. Most of the  tasting rooms are in the small town of Carmel Valley one of the eight sub AVAs of Monterey AVA. In the 1960s A.J Winkler and Maynard Amerine from UC Davis produced the Winkler scale, a classification system describing the climate of wine regions. It characterised Monterey County as comparable to Burgundy. Due to its proximity to the Pacific and Monterey Bay it is blessed with cool days throughout the growing season.

Talbott Vineyards

Wines tasted

Sarah Case Chardonnay 2014

From Sleepy Hollow Vineyard thirteen miles South of Monterey Bay, Santa Lucia Highlands AVA, Golden colour, very oaky nose, coconut, butter, some stone fruit, brioche butterscotch 90% new French oak barrels. Delicious but this one is for the full oak lovers.

Diamond T Chardonnay 2014  

A vineyard site in SL Highlands closer to the ocean eight miles from Carmel Bay and more cool climate in character. Crisper more mineral and Burgundian some Meyer lemon notes, Crème brûlée finish.

Audrey Chardonnay 2014

From a highly selected parcels of the Diamond T Vineyards deep honeyed colour Creamy buttery oaky.

Sarah Case Pinot Noir 2015

From exceptional parcels in sleepy hollow Vineyard lovely notes of ripe red fruits red cherries strawberries soft tannins long length like a concentrated cherry bonbon

Diamond T Pinot Noir 2014

Cherry plum spice more spice than Sarah case crisp soft tannins.

 

We dropped in to other tasting rooms and also liked some of the Pinot’s from Bernardus. The Wine House is a good place to go and relax in their gardens and have wines by the glass recommended by their sommelier they also have some interesting bin ends from around California.

 

 

 

I was  impressed with the Pinot’s which showed the high quality which can be obtained from the cooler areas of Central Coast such as Santa Lucia Highlands. The Chardonnays were perhaps over buttery and rich, but I still enjoyed them as the fruit still showed and the quality was obvious.

 

 

 

 

For evening entertainment we headed to the old Cowboy bar ‘The Running Iron’. The locals were very welcoming and entertaining. Their 805 beer went down well with a six dice game called One Four Twenty Four introduced by Katy and Casey.  When one of the regulars turned up with a version of  Le Nez De Vin with forty aroma essences I was in my element!