Try this Wine

Try this Wine: Good Memories Juice

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I’ve mentioned many times on this blog that I love aged wine. The really good stuff transforms into something beyond its constituent parts, taking on flavors and aromas of complicated dishes rather than mere ingredients – Christmas spiced-poached pear with caramel sauce, for example, rather than simply pear or even yellow pear. And the structure becomes otherworldly as the years, or decades, smooth the edges and melt each part into a single, glorious sensation.

Wine can’t do this when it’s young. Tannin needs time to smooth out and integrate, that’s why we sometimes refer to tannin “integration.” Acid magically “mellows.” Flavors fascinatingly “develop.” Wine needs time to mature and evolve, not unlike we do as humans. Sure, all the bits are there when a wine is first bottled to become something great, but many bottles need years and years to improve, just like us.

Some wine doesn’t get better with age, because it’s made to be its best right away. It’s big and it’s bold, or it’s enjoyable in a simple way that time destroys. I’m not sure there’s a great human parallel to this, perhaps a student athlete who flames or burns out before their chance to go professional comes along could be comparable. For the purpose of this Try this Wine post, though, this type of wine doesn’t qualify.

Count me as someone who appreciates the wisdom of elders who have something important to share from their life’s experiences. Maybe that’s why I appreciate the story that older wine tells, a story it needed a lifetime to develop.

I recently undertook an unintentional experiment with aged wine when I bought a 2004 Delille Doyenne Syrah from Winebid.com, an online auction website. As I was removing the foil to pop the cork, it dawned on me that in 2004 I turned 21 years of age and could buy good wine for the first time.

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Mean Girls was released in 2004

A whole host of memories flooded my mind from that great and transformative year in my life. That was the year I became a college senior, and I was living with one of my closest friends, dating someone who remains a close friend and entering my first real year of retirement from serious competitive cycling. Everyone – and I mean everyone – was learning the words to Usher’s “Yeah.” And because I could finally buy alcohol from stores, it was the de facto first year of my self-guided path to wine snobbery.

Delille Cellars was my gateway. Founded in 1992, Delille has been one of Washington State’s wine industry staples since. Robert Parker once pronounced Delille “The LaFite Rothschild of Washington State.” It helped to pioneer the Bordeaux-style red (and white) blend in the state, and also makes very good wine from Rhone varieties under the Doyenne label. The fruit comes from vineyards that are among Washington’s very best, the oak program is serious and well-resourced, and the winemaking talent is champion-level.

I was introduced to Delille before my 21st birthday by a neighbor who gifted me a bottle of their Harrison Hill blend, which became my favorite wine for the next decade or so. I joined their wine club before I could responsibly afford it, and before I realized how getting a case each year of wine that demands serious aging can lead to storage nightmares. Yet I looked forward to each shipment as it meant growing a collection that mattered to me.

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Delille and Doyenne wines are built for serious aging, and Harrison Hill is among their wines that require the most aging to reach their peak. I’m still sitting on Harrison Hill and other wines from the 2008 vintage that I received while in the club that won’t be opened for at least another two or three years. When I saw a bottle of 2004 Doyenne Syrah on Winebid.com a few months ago, I pounced on it because it was a chance to jump the line on aging wine myself and drink a properly-aged Delille now.

As I mentioned earlier, only after getting the wine did I realize its significance. It added an incredible amount to the experience. The wine was good, which was to be expected, but it was better because of the significance of the vintage and producer in my life and wine story. It was essentially experiencing my history from a perspective that was not my own, but complimentary to it; not from a personal point of view, but from a wine’s point of view. In 2004, although I didn’t know it to the extent that I do now, what happened in the creation of the Doyenne that year was part of my wine creation story.

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Don’t worry, I’m not going to suggest that people try to find a wine that is now nearly impossible to acquire (though if you can, it’s worth getting). My recommendation is to find a wine from a producer and vintage that both mean something special to you. Relive the memory, but from a different angle, through some combination of a place or winemaker and a year when something special happened in your journey.

Tasting note: The nose is just the other side of vibrant, but beautiful in its refinement and subtleties: signature Red Mountain graphite minerality, crushed cherry and strawberry, violet and crushed rock. This is a saturating medium bodied wine with integrated bright acidity and smooth and refined tannin. The structure strikes a brilliant balance between forgettable and dominant. It offers flavors of texturally-driven graphite minerals, brambly red and purple and black fruits, loads of currant, kirsch, black pepper and licorice. It’s probably two or three years past it’s prime, but it’s still damn good. DeLille really does hit another level with significant age. 94 points. Value: A+.

Where to buy:

Ha! Like I’d know what wine was right for you… Here are some means for finding that special bottle:

First, check out online wine auction websites. The one I use is winebid.com, which is an online auction site with auctions that begin on Monday and end Sunday evening. The inventory is refreshed weekly. The website, which is easy to use, is currently selling more than 8,000 wines with opening bids from $7.99 to $16,995 (a 1.5 liter 2005 d’Yquem), which is all to say, there’s something for everyone. Other online auctioneers include Sokolin, K&L, Spectrum, Sothebys and others.

Second, there’s always wine-searcher.com, which allows you to search for specific wines. Make sure you have the search settings appropriately set for your needs (e.g. the checkbox that includes stores that will ship to your state if checked).

Third, there are retailers who specialize in finding rare and old wines. Zachy’s (which also runs auctions) and Rare Wine Co. are two well-known stores with national reputations. If you live in a major wine market, chance are you have at least one or two retailers who provide bespoke services for tracking something down.

Forth, go direct and contact the winery, they might have something that fits the need.

 

Try this Wine: Amazing Spring Whites

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Spring in the vineyard. Credit: Christoph Wurst (unaltered).

Spring is here, and if you live in a climate like ours’ in Washington, DC, you know that it unfortunately will not last long. I see the humidity on the horizon. Though we’re a winter white wine house (we drink a lot of white when the temperature drops), this is the season of transition for most people when they go from red to white wine. Rosé is often the transition wine, and I’m sure your local wine store is stocked deep with it.

Sometimes there’s no better pairing than a warm spring Sunday afternoon and a magnum of rosé, I’ll admit, but other times nothing beats an acid-driven full-bodied white wine. A really good one is going to offer more complexity that most any rosé, and when you want a more serious spring wine, that’s when whites out-perform rosé. The heat of spring isn’t so strong as to prevent enjoyment of a wine with some barrel aging, so you can go that route if you like, nor is it too hot for a wine with substantive depth.

The profile of white that I’m suggesting – some weight, multiple layers of flavor, thick acid – is also more versatile food-wise than many other wines. This is to say, it can hold its own with grilled vegetables, chicken, turkey and fish as well as red-fruited wines like pinot noir, trousseau, gamay, cabernet franc and zinfandel. Just because you’re going to a friend’s grill-out doesn’t mean you should avoid white wine.

I’m sharing four wines that I’ve had recently that blew me away for one reason or another. Three are from California, two of which I tasted in-person at the wineries in March. The forth is from Australia. All represent above-average values despite costing between $30 and $50 each. Some are easier to find than others, but all are worth seeking out.

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The first is Carlisle Winery’s Sonoma Mountain Steiner Vineyard Grüner Veltliner 2017. A friend in the California wine business suggested I visit Carlisle on my most recent trip, and it did not disappoint. Known predominantly for complex and age-worthy zinfandels, I was blown away by the two white wines we tasted, this grüner and a field blend from a small little vineyard they split with Arnot-Roberts called Compagni Portis. I could’ve listed either or both here, but I went with the grüner solely because I have better notes on it.

The Steiner Vineyard has less than two acres of grüner, so there isn’t much of this wine. It’s almost as if the small amount of vines somehow inspire a similarly concentrated wine. It is produced in all stainless steel, and does not go through malolactic fermentation. The wonderful nose hews close to varietal typicity with stone fruit, vanilla, a cornucopia of citrus zests and white pepper. The palate is full bodied, plush and nervous. Flavors are similar to the nose, with pronounced white pepper and peach. The flint-infused acid provides a robust backbone. 92 points. Value: B+.

The next wine comes from Chimney Rock, a historic winery located in the Stags Leap district of Napa Valley. Established by a couple from South Africa in 1989, they built the gorgeous winery in the Cape Dutch-style architecture. The estate is known almost exclusively for its cabernet sauvignon and cabernet-based red blends, and has built a strong wine club following on that reputation. These wines have elegance woven into them, but for me their signature is more about robust tannin structure that for my palate needs a good ten-plus years post vintage to sufficiently soften.

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My tasting there was bookended by a rosé on the front end and a white wine on the tail end. The rosé, made of cabernet franc, was spectacular. Really, one of the best rosés I’ve had in recent memory. It has substance and some weight, two qualities I think are too often shunned to our detriment when it comes to rosé. That said, I’m equally excited to share their one and only white wine, a blend of sauvignon blanc and sauvignon gris called Elevage Blanc, because I might have liked it even more than the rosé. It offers incredible smoothness in personality and feel. With a deft full body, it boasts loads of stone and tropical fruits, spicy zest, marzipan, slate and flint minerality and a smoky finish. If you tend to find sauvignon blanc too bitter and cutting, this is one that may change your mind. 93 points. Value: A-.

The final California wine comes from the prolific Copain Winery. It was founded in 1999 in the Russian River Valley, but it sources fruit from cool climate vineyards in Mendicino County, Anderson Valley and Sonoma. To give you some idea of why I call it prolific, the website currently lists 40 different wines for sale, including chardonnay, pinot noir, syrah and rosé. I happen to know they also make trousseau. Copain represents incredible value, especially with their chardonnay.

Until I was sent a selection of recent and current release samples last year, I had been entirely spoiled in my Copain experience by having only well-aged wine from this estate. Copain makes age worthy wine as they produce wines with good acid and elegance, traits required to age well. In 2018 I had a 2010 Brousseau Vineyard chardonnay from them and loved it so much that when another of the same bottle showed up on Winebid earlier this year, I snatched it up. I imagine we’ll drink it before the summer is over. Most of their syrahs from the 00’s are drinking phenomenally right now. As I tasted my way through the younger samples, it became evident to me that I preferred age on their wines.

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One of the few exceptions to this is their Les Voisins chardonnay, of which I had the 2015. It was drinking gorgeously. The nose is just wonderful and engaging with rich honeyed cantaloupe, honeysuckle, lemon zest, crushed gravel, lemon curd and daffodil. It’s slightly on the heavy side of medium bodied. The level of polish on the structure elevates this to elegant status, and the slight streak of acid that runs through it keeps it interesting from first to last sip. The flavors are multifaceted: honeysuckle, peach, fresh apricot, honey dew and sweet lemon curd. It finishes on a wonderful green apple note and a textual sensation and flavor that conjures licking a slate slab. A fantastic wine. 94 points. Value: A.

For our last wine, we go to Australia and the Yangarra Estate in the McLaren Vale region, which focuses exclusively on southern Rhone Valley varieties. I had the pleasure of meeting Yangarra’s winemaker, Peter Fraser, to taste a new line of top-end wines, including the $72 Roux Beauté Roussanne and Ovitelli Grenache, $140 High Sands Grenache and $105 Ironheart Shiraz. I’m not sure what I enjoyed more, talking with Peter or tasting these wines, but both made for a wonderful evening. Peter is one of the more detail-oriented winemakers I’ve met. I’ve tasted other wines priced like these with their respective winemakers, but few have made impressions like the one Chris did that justifies the price of their wine. The amount of effort and thought he puts into his craft is evident in his wines, but you don’t have to spend top dollar to experience it, either.

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Yangarra makes an Estate Roussanne for less than half the price of the Roux Beauté. I tasted the 2016. On first sip, it didn’t impress because it needed oxygen. With several hours of decanting, it began to reveal itself as a dynamic wine capable of putting on complexity and intrigue with more air or age. That is a clear sign of quality and precise attention to detail. The nose wafts lean aromas of sweet dandelion, mild Meyer lemon, tangerine peel and under ripe mango. It’s medium weight on the palate, with balanced and crisp acid that forms a nicely textured backbone. The flavors are just beginning to define themselves, and there is enough nuttiness already to suggest a really cool evolution over the following five-ish years, if not longer. Fresh almond, lean lemon, tart mango and pineapple, unsweetened vanilla, salty minerality and bitter greens form the basis of the flavor profile. Tasty now, it will develop complexity and a more dynamic structure as it ages. 90 points. Value: B-.

Each of these four wines are wonderful in their own ways, though none of them very similar to the others except for their ability to handle spring’s weather, parties and food. On those fronts, they are remarkably adept. Try these wines because the season calls for them.

Where to buy

Normally, I list half a dozen or so places where one can find a Try this Wine featured bottle, but with four I’m going to hyperlink directly to their respective winery-direct pages and wine-searcher.com links where you can search by state, zip code and/or ability to ship to your state.

Carlisle Gruner Veltliner winery direct and wine-searcher.com.

Chimney Rock Elevage Blanc winery direct and wine-searcher.com.

Copain Les Voisins Chardonnay winery direct and wine-searcher.com.

Yangarra Estate Roussane winery direct and wine-searcher.com.

Try this Wine: Make Merlot Great Again

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Credit: giphy.com

“I am not drinking any fucking merlot!” That’s a line shouted by a character named Miles, played by Paul Giamatti, in the exceptional Hollywood movie Sideways, a movie which came out around the time merlot sales began to tank in America. Because merlot bashing was a persistent storyline throughout the movie, many people believe it was responsible for merlot’s commercial failings.

While the movie condemned merlot, it promoted pinot noir in a parallel storyline. “Why are you so into pinot? It’s like a thing with you,” Miles’ love interest asked him mid-movie. He responded with a long, thoughtful answer that ends with “it’s flavors are the most haunting and brilliant, thrilling and subtle…” Sideways also came out around the time that pinot noir sales began to sky rocket.

“Merlot sales had nothing to do with Sideways,” winemaker Chris Carpenter told me not that long ago. Among many great wines like Lokoya and Cardinale that he makes, Chris makes some of the very best merlot. “It had everything to do with a lot of bad merlot being made at the time, and an over-investment in bad merlot vineyards by the industry in the decade or so leading up to Sideways.”

Chris and I were discussing merlot for an upcoming Good Vitis piece on the variety. The first (and only) wine I’ve made myself, from scratch, was a merlot. My mom’s go-to wine when I lived at home was merlot. And it’s a key contributor to many of my favorite red blends. Though it’s never been my favorite variety on its own, I do think that it gets an unfortunate shake these days and I wanted to understand why. Hence the upcoming piece focused on merlot.

Adam Lee, who I’ve written about in these pages before, has been producing pinot noir in California for decades, and I asked him what he thought of the Sideways theory. “I don’t buy it, but I’m not sure why,” he said. The more he thought about it, the more he saw parallels to what happened to merlot before Sideways and what happened to pinot noir after Sideways. “It’s true that a lot of bad merlot was being made in the 90s, so when Sideways came out there was a lot to hate about merlot,” he said.

“When Sideways came out, the current pinot releases were 2003 and 2004, both bad vintages in my opinion. They were very warm and we had big, ripe wines that were out of character. People who were supposed to like merlot because it was being made big and ripe, and hadn’t had pinot before, went nuts for the 03’s and 04’s, and in the subsequent years many wineries mainstreamed that big, jammy style, and it’s still around.”

Chris and Adam are two of many who I’m talking with for research on the merlot piece, so more on that in the future. In the lead up to that article, though, I want to suggest that people take another swing at merlot because it’s a great grape. One of the ironically hilarious nuggets of Sideways is that the pinnacle wine for Miles is Cheval Blanc, a wine from Saint Emilion in Bordeaux that is a predominantly merlot blend and among the most highly respected and sought-after wines in the world. The 2016 vintage, which retails for around $750 per bottle and received lavish praise from all the big critics, is 59.5% merlot.

The fact is that some of the most esteemed wines in the world have substantial portions of merlot in them, while many winemakers rely on merlot to make their best cabernet sauvignon. Though far more popular than merlot, cabernet sauvignon makes a less complete wine than merlot on its own. If not grown exceptionally well, cabernet feels like a donut in your mouth: substantial around the sides with a hole in the middle. Merlot fills that hole, and brings some nice flavors to the party as well. If I’m given the choice between a 100% cabernet and 100% merlot of equal caliber, I’m going with the merlot every time.

If I can motivate a few people to give merlot another try, then I’m going big with my pick: I want to suggest a bottle made by Chris Carpenter at the Mt. Brave Winery in California, which uses fruit from Mt. Veeder, a particularly great mountain site to grow red Bordeaux varieties.

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Mt. Brave’s vineyards on Mt. Veeder. Credit: Mt. Brave Wines

The 2015 Mt. Brave Merlot isn’t cheap at its $80 retail price, but it is worth it. You can find it for as low as $65 on wine-searcher.com (scroll to the bottom for some options). It is a substantial wine with layer upon layer of complexity. Give it a good two to three hours in the decanter now and it’ll sing for the following two days. This makes it contemplative wine as well, meaning that if you can nurse small pours over a long time and think about what you’re smelling and tasting throughout, then you’ll go through an intellectual exercise that demonstrates why wine can be magical: it’s a performance art just like ballet or an orchestra. It moves, it sings and it dances. Try this wine because merlot can be great, and this one is.

Tasting note:

What a killer, earthy and penetrating nose: sour cherry, strawberry, mesquite charcoal, bitter cocoa, sawdust and emulsified dandelion. It’s full bodied in a way that fills the palate, but the acid is juicy and alive and prevents the wine from settling and becoming cloying. The tannins are fine and focused. The fruit is beautifully layered, with muddled cherry, mountain strawberry and boysenberry that go for ages, and are followed by ground espresso and cocoa beans and graphite. The tail end of the flavor profile features tanned leather, tobacco leaf and a small dose of menthol. This does very well with a couple of hours in the decanter, but I imagine it can go through tremendous evolution over a decade or so. 94 points, value: B+.

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Where it buy:

You can order it winery direct here for $80. Check out wine-searcher.com for where to find it in your area, including stores that will ship to you. Below are a few shops around the country that carry it.

Fort Lauderdale, FL: Your Wine Cellars

Chicago, IL: Flickinger Wines

Greater Boston, MA: Wollaston Wine & Spirits

Wayne, NJ: Gary’s Wine & Marketplace

Bend, OR: RHC Selections

Nashville, TN: Cana Wine Company

 

 

Try this Wine: Cava from Vilarnau

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The corks and closures of two very nice bottles of Cava from Vilarnau

When I was 22 years old, I went to Barcelona for 3 months to study Spanish. I had recently graduate college and worked on a political campaign that exhausted me, and the idea of going somewhere new for a while was exciting. While I was already into wine at that age, it wasn’t a passion or fixation like it has become. And so unfortunately, I didn’t take advantage of my close proximity while in Barcelona to the various nearby wine regions, the most well-known of which are Catalunya, Priorat and Montsant, to visit them.

That didn’t stop me, however, from drinking wine while I was there. My favorite bar, which unfortunately no longer exists, was called El Bigoté (the mustache). The bar, just one big, open room, had no tables or chairs, though it had a 6-inch-wide bar that wrapped around roughly half of the walls. For a small number of euros, you were able to purchase a big plate of a single type of fried tapa and a bottle of Cava, white or rosé, your choice. Cava is a sparkling wine made in Penedès, a wine region to Barcelona’s south. They didn’t sell the tapas or Cava separately, you had to get an order of each together.

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Penedés. Credit: winetraveler.com

We spent many a night at El Bigoté, and that is where my head still often goes when I think of sparkling wine even though I drink remarkably little Cava these days. Though I will always be drawn to Champagne, my go-to has become crémant, which is a term now used generally for sparkling wine that comes from places in France that aren’t Champagne. The Burgundy and Loire regions are where my favorite crémant is made.

Part of the reason I drink so little Cava is that it is hard to find good Cava on the shelves of grocery stores and most wine merchants. This is why I was excited when I was offered the two wines I’m about to introduce as samples. I’ll never turn down an opportunity to try Cava in the hopes of it stirring some great memories from El Bigoté. That said, when they arrived and I saw how they are labeled, I got a pit in my stomach and thought, ‘another two bottles of Cava that play to the party crowd aren’t likely to be very good.’

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The Gaudí-inspired labels. Credit: aboutmygeneration.com

I’ve since tried the wine. I still don’t like the labels because they suggest that the wine is made for parties (even though they are inspired by Barcelona’s own Antoni Gaudí), for passively chugging alcohol while dancing in the club on New Year’s Eve, music thumping away. But I like the wine. It’s serious, it’s seriously good, and I think it’s great wine to recommend for someone who wants to try good Cava, or any type of sparkling wine, without spending a lot of money.

Vilarnau describes itself as “a small, artisan and cutting-edge cava winery [near] Barcelona.” The Vilarnau family was Spanish nobility in the 12th Century, and settled in Penedés. While Cava was made long before 1949 on the property, that’s when it was first labeled and marketed. In 1982 the González Bypass family of wines bought the label, and a new winery was built in 2005. Such a long history in the region does help explain why they are a producer of serious and thoughtful Cava. If you can get by the packaging (which didn’t photograph well enough to be featured in this post), or can find the regularly labeled bottle, the wine is worth trying.

The non-vintage Vilarnau Brut Reserva retails for $14.99 and is comprised of 50% macebeo, 35% parallada and 15% xarel.lo grapes. The nose is quite a lovely tropical and floral show featuring honeyed papaya, honeysuckle, straw, yellow peach and sweet lees. It is full bodied and very spritzy, which shows off well a tasteful amount of sweetness. Meyer lemon curd, marzipan and green apple are accentuated by a peppery spice. 90 points, value A.

The non-vintage Vilarnau Brut Reserva Rosé has an engaging nose that is quite ripe and mineral driven with raspberry, lavender, cider and lees. Also full bodied, the palate has a nice balance between creaminess, slight sweetness and crisp, round acid. Flavors are a wild mix of kiwi, watermelon, strawberry, lime, slate minerality and white pepper. 91 points, value A.

Where to buy:

The Gaudí edition may no longer be on shelves (if you’re lucky), but these places are listing availability of the standard labeled bottles.

Brut Reserva:

Sacramento, CA: The Wine Consultant

Colorado Springs, CO: Downtown Fine Spirits & Wine

Springfield, IL: The Corkscrew

New York, NY: Sherry-Lehmann

Harrisburg, PA: PA Liquor Control Board

Dallas, TX: Pogo’s Wine

 

Brut Reserva Rosé:

Westport, CT: International Wine Shop

Newton, MA: Marty’s

Hopkins, MN: Ace Wine, Spirits & Beer

New York, NY: 67 Wine & Spirits

Hilton Head, SC: Rollers Spirits, Wine & Cheese

Try this Wine: Oregon Viognier

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It’s January, the dead of winter, and so naturally we’re recommending a viognier! On a cold, crisp night, try a cold, crisp wine. I digress. I have a love-hate relationship with viognier. Mostly hate, actually. Living in Virginia, we have a lot of it around here and frankly, most of it is bad. If you read the 2018 Tastemakers article from a few weeks ago, you got a glimpse into why I feel that way. In short, a former governor thought it would be a good idea to effectively crown it the state grape when it’s very poorly suited for our often wet and cold climate. This led to a lot of planting and production, and we now have a lot of it.

The flip side is that, when viognier is good, there’s nothing quite like it, and I love it. Viognier is a relatively low acid white grape, but a lot of the higher quality viognier manages to still somehow pair really well with a wide range of food (acid is considered key to good food wine). The world’s most famous and coveted viognier comes from an appellation in France’s Rhone Valley called Condrieu, which is quite small (around 330 acres of vineyards). Condrieu viognier is known for being structurally rich and oily while delivering vibrant minerality, tropical and floral notes. The concentrated wine attracts a small but loyal following that, combined the small amount produced, means prices start at around $40 and go north of $100 with ease.

A few other spots around the world have figured out how to make good viognier as well. Australia, Washington State, South Africa, Argentina and Chile are probably the best known outside France. While each produces a different version of viognier, none fit the Condrieu mold in terms of that oily feeling and concentration. One place that isn’t making much viognier at all is Oregon State, but that’s where I go for my benchmark bottle of the variety.

Before I introduce the wine, I need to say that I don’t love most viognier. It’s very hard to find one for less than $25 that has unique personality, and that’s a turn off. Once in a while I love a big Condrieu, but other than that there’s only one viognier I look forward to having every time: the one from Oregon’s Penner-Ash Wine Cellars.

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Tasting with Lynn Penner-Ash in the summer of 2018

I first had Penner-Ash’s viognier in 2015 at my inaugural visit to the winery. I remember wondering whether they had poured me the right wine. Yes, it had those quintessential tropical, vanilla and honeysuckle flavors that viognier is known for, but the acid was unusually spry and formed a spine that I hadn’t experienced in any viognier prior. It had finesse. I realized I could enjoy more than one glass. Since then, it’s become my standard for domestic viognier, my favorite bottle of the variety, and one I enjoy whether I have food with it or not.

Viognier should have a lushness to it, but too often it’s produced to the point of opulence, which is a mistake as the variety easily slides into flabby territory if not restrained before it enters that zone. Viognier can have trouble putting on enough acid to be interesting, even under the attentive watch of the winemaker. This makes the winemaker’s role a necessary but insufficient part of achieving nice acid. What has made Penner-Ash’s viognier the standard for me is that Lynn Penner-Ash, the winemaker, gets the right levels of acid and body restraint, and finds a nice balance, every year.

The 2017 vintage is just killer. The nose offers sharp and precise mineral, chalk and citrus zest on first sniff. Breath deeper and you’ll get light tropics and florals. It smells like a cool climate viognier. On the palate it is similarly influenced by a cool climate. Medium in weight with none of the more typical oiliness and fleshiness of warmer climate vio, the acid runs the full length of the palate, remaining sharp and crisp throughout. It almost tickles the tongue. The flavors run deep, delivering sweet lemon and lime, banana leaf, lychee, rich vanilla custard and whispy white pepper. 93 points. Value: A.

For a deeper look at Penner-Ash, check out this report from our visit there last summer.

Where to buy:

You can get it through the winery, or from a number of places around the country. A few are listed below.

Bay Area, California: Solano Cellars, 1580 #B Solano Avenue, Albany, CA. 510-525-9463.

Chicago, Illinois: Vin Chicago, multiple locations.

Minneapolis, Minnesota: Ace Wine & Spirits, 4 Shady Oak Road #18, Hopkins, MN 55343. 952-960-8014.

New Jersey: Wine Works, 319 West Route 70, Marlton, NJ 08053. 856-596-3330.

West Hartford, Connecticut: Maximum Beverage, 333 North Main Street, West Hartford, CT 06117. 860-761-2541.

Try this Wine: Château Peybonhomme-les Tours Le Blanc Bonhomme

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GV THANKSGIVING WINE RECOMMENDATION

When we hear Bordeaux, we tend to think about red wine. Complex, expensive, historic red wine. A walk down the Bordeaux isle at your local wine store is likely to confirm this reaction, although you might spy a few smaller and perhaps even more expensive bottles filled with a golden-hewed nectar called Sauternes at one end. But if you look closely, you may also find some full-sized bottles of white Bordeaux wine. If they’re there, chances are they are worth trying.

White wine production in Bordeaux is roughly 8% of total wine made in the region. Perhaps counter-intuitively, this small production level boosts the quality. Because demand for white wine is less than red, and because vineyard acreage iS incredibly expensive in Bordeaux (try $400,000 per acre for the decent stuff – no joke), white grapes are in the significant minority. Those wineries that do choose to produce whites, then, usually have a reason for doing it: it’s good, and they’re proud of it.

If Burgundy, France’s other elite wine region, is the world’s standard for singe variety wine (pinot noir and chardonnay), Bordeaux is the global standard for blended wines (with apologies to the Rhone Valley). Its reds are blended from a selection of the legally permissible grapes: cabernet sauvignon, merlot, cabernet franc, petit verdot, malbec and carménère. For whites, the list is half the length: sauvignon blanc, sémillon and muscadelle. Okay, the list is actually longer, but the others (colombard, ugni blanc, etc.) make up just 3% of total white production.

Depending on where a wine is made within Bordeaux, it is usually dominated either by sauvignon blanc or sémillon. Muscadelle, when present, plays the minor role. Sauvignon blanc and sémillon produce very, very different wines and one could easily be thrown off by the thought of blending them. Sauvignon blanc is higher in acid, leaner and driven more by citrus, green cover (grass and herbs) and minerality. It’s “sweet” flavors (the wine is completely dry) are unbaked – think honey or honeysuckle. Conversely, sémillon is lower in acid, creamier and driven by warm baked and spiced sweet flavors like apple pie, créme brûlée and lemon curd, with orange peel and ginger accents.

Most white Bordeaux is made with significantly more sauvignon blanc than sémillon. You get all the lovely citrusy acid and herbal goodness from the sauvignon blanc while the sémillon’s creaminess smooths out the rough edges and warms the flavors a bit. This is the profile you’re most likely to find in the grocery store, and it’s tasty. On the rare occasion that you find one priced above $25, you start to enter territory in which the wine benefits from a few years in bottle. The very best stuff, priced in the hundreds, demands half a decade, at least. But most white Bordeaux is priced very reasonably and is ready to drink within a year of being bottled.

One of these very reasonably priced wines is the 2016 Château Peybonhomme-les-Tours le blanc Bonhomme, which is a 50/50 blend of sauvignon blanc and sémillon. The Château is located on top of a hill in the village of Cars on the right bank of the Gironde river. The  Hubert family has tended to the vineyards, which spread out over a 158 acre property, for six generations. The vineyards also happen to be certified biodynamic. A bit off the beaten path, it’s a wine worth seeking out. It’s one of the best white wines I’ve had this year under $30. It would be right at home on holiday tables with rich fish dishes, roasted chicken, roasted vegetables and foie gras.

Tasting note: Gave this half an hour decant, and the nose really blossomed. Loads of endearing honeysuckle, orchid, mashed pear, rich lemon curd and candied orange peel. Very lovely nose. The palate is medium-bodied and round with edges that are just ever so gritty, which enhances texture. The acid is nicely cut. Flavors hit close to the nose: honeysuckle, a big hit of pear, apricot and orange peel plus some great slate minerality and a brief hit of cream. A very impressive wine. 91 points. Value: A.

Where to buy:

Here’s where it gets tricky. Unless you live in New York or expect to find yourself there soon, you need to order this one online. The only reason I’m comfortable running this wine as a Try this Wine is because the two stores offering it are fantastic, and this wine is good enough to be a worthy excuse to spend half an hour on either store’s website and place an order for a number of great wines. The two stores:

Astor Wines, De Vinne Press Building, 399 Lafayette Street, New York, NY 10003.
212-674-7500.

Chamber Street Wines. 148 Chambers Street, New York, NY 10007. 212-227-1434.

 

 

 

Try this Wine: Melville Estate Syrah

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Credit: winery-sage.com

Syrah may be one of the most misunderstood – or perhaps confusing – red wines out there. Unlike cabernet or merlot, there is very little syrah produced domestically outside two buckets: mass-produced, sub $15 wines, and small production, high end bottles starting around $40 and going into the hundreds. The quality and style of these two buckets differ dramatically, and so it can be challenging to feel like you “get” the grape.

This is somewhat less true in France, where the Rhone Valley is syrah’s global epicenter and quality is not hard to come by at any price, but French wine labels are challenging for Americans because they usually do not list the grape(s) included in the wine and so they contribute to America’s misunderstanding of syrah. It is also less true in Australia, where syrah is called “shiraz” and is the most widely produced wine. However, because it’s labeled shiraz even when sold in the United State, it’s easily confused as something different, either varietally or stylistically, from syrah produced elsewhere. And thus the misunderstanding continues.

Syrah is not the most popular grape in this country, but its popularity is growing. On the production side, there are 106,00 acres of chardonnay grown in the United States, making it the most widely-grown wine-making grape in the country. Cabernet sauvignon isn’t far behind at 101,300 acres. Syrah sits at just over 22,000, which makes it the sixth most grown wine-making grape in America.

Syrah can be grown in different climates, and wears its terroir on its sleeve. In warmer climates, it is often big, round and fruit-forward. Most of the lower-end syrah tends to fall into this style because it’s relatively easy to make on a large scale with a good price margin. In cooler climates, it is gamey and savory and often smells and tastes of smoked or cured meat, iron and olives. This style is found most commonly in the more expensive category as it is more sought-after and costlier to produce than the other style. These dynamics mean that, depending on what one is spending, they are getting dramatically different experiences in terms of flavor profile, not just quality.

Within the premium wine world, syrah has been a stalwart regarded as a macro-level under-performer in that it hasn’t sold well despite its appeal. Syrah is also a very difficult sell because either the less expensive forward-style often smacks of generic red wine and makes no unique appeal, or a person is unaccustomed to, and perhaps initially turned off by, the savory taste and higher price point of the better quality stuff.

The niche appeal of high end syrah tends to emanate from that uniquely savory profile I described as well as its ability to change dramatically with extended aging. This has motivated articles along the lines of “American Syrah: Can It Ever Rival Pinot Noir?” that discuss and attempt to prognosticate syrah’s future.

Part of the tailwind pushing syrah lovers’ desire to see the variety perform better may be that we believe syrah offers bang for the buck, even at the high end, and that while it’s easy to find an underwhelming expensive cabernet or pinot noir, it’s much harder to be disappointed by an expensive syrah. This is at least something I’ve discovered as I’ve talked with other syrah lovers.

To test this out, I went to Wine Enthusiast and pulled review data for syrah, cabernet sauvignon, pinot noir and merlot. I took this data and put together pie charts for each variety that show the breakdown of scores. Looking at the charts, for example, 2.83% of merlots reviewed by Wine Enthusiast received scores between 94 and 97 points (the orange slice on the graph).

To interpret these charts, it’s critical to know the sample size, so here they are:

Syrah: 11,991

Merlot: 15,992

Pinot noir: 24,332

Cabernet sauvignon: 27,682

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These graphs tell me two things, effectively. First, with the caveat that this is the perspective of just one journal, there isn’t a lot of great merlot on the market as measured by review scores. That’s a discussion for another time. Second, with the same caveat as the first, people have roughly the same chance of getting an enjoyable/satisfying bottle of syrah as they would cabernet or pinot if they were at a quality wine store that stocked roughly equal amounts of all three. This is to say, my friends and I may be wrong about there being a glut of high quality syrah relative to more popular reds.

All that said, it remains difficult to find a good syrah without dropping a good chunk of change, not unlike pinot noir, because wine stores stock much less of it than the more popular wines. Further, it remains difficult to find a savory syrah priced similar to the fruit-forward syrahs.

Melville

This edition of Try this Wine aims to shoot that gap as reasonably as possible with the 2014 Melville Estate Syrah from the Santa Rita Hills AVA in Santa Barbara, California. After trying a bottle ourselves for the first time, we were motivated to write this piece because we believe everyone should experience the uniquely savory profile of quality syrah at least once, and now have a reasonably priced example to recommend.

Melville is legendary Santa Barbara, a wine region that deserves more attention and respect than it gets. I wouldn’t be surprised if it is eventually considered part of California’s top echelon of wine regions. Located a short drive north of the Los Angeles area, it sits just off the Pacific Ocean on plateaus and hill sides that jut up from the coast line. Direct access to ocean breezes keep the area cool, and much of the wine produced there skews more reserved and nuanced than the standard California reputation. Think producers like Au Bon Climat, Ojai, Donkey and Goat, Qupe and Jaffurs, none of whom are going to make inroads with the jammy wine crowd.

Try this Wine because: The Estate syrah from Melville clocks in around $30-35, which is a fair price for the quality. At this price you get great accessibility to the savory profile as well as good approachability – it won’t require aging to show itself off. While not as layered and complex as many more expensive syrahs, it represents one of the more modest price points for a wine of its profile and quality. We recommend that you try this wine if you want to access the savory syrah profile without spending a ton of money or waiting years for a bottle to develop into an enjoyable stage.

Tasting note for the 2014 Melville Estate syrah: Bright, shiny nose of Acai, raspberry, strawberry, wet soil, tanned tobacco leaf, bacon and cinnamon. It’s full bodied with pleasant, mellowed acidity and very plush tannin, striking a pleasing feel and structure. The flavors are predominantly savory and salty; the fruit is secondary. It offers doses of iron, saline, smoked beef jerky, black olive, pomegranate, raspberry and licorice. This is a nice, straight-forward New World syrah with some Old World stylings. There is a small amount of dusty tannin towards the finish suggesting good mid-term drinking. 90 points. Value: B+.

Where to buy:

The current release of the Estate syrah at the winery is 2016, which is available directly through the winery. Most of the vintages available in stores include the 2014 and 2015, which is nice because of the additional and complimentary age on them. Here are a few shops around the country that showed up on the wine-searcher.com search.

St. Louis, MO: Wine & Cheese Place, 7435 Forsyth Blvd, Clayton, MO 63105. Phone: 314-727-8788.

Los Angeles, CA: Woodland Hills Wine Company, 22622 Ventura Blvd, Woodland Hills, CA 91364. Phone: 800-678-9463.

Tampa, FL: Craft & Curd, 2908 W Gandy Blvd. Suite B, Tampa, FL 33611. Email: Tom@craftcurd.com.

St. Paul, MN: Sunfish Cellars, 981 Sibley Memorial Hwy, 55118 St Paul, MN. Phone: 651-600-5164.

San Francisco, CA: The Wine Club, 953 Harrison St, San Francisco, CA 94107. Phone: 800-966-7835.

Try this Wine: Palacios Corullón Bierzo mencía

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Alavaro Palacios in one of his vineyards. Picture credit: Rare Wine Company.

A number of years ago, I read an article about a “new old” wine region in Spain called Bierzo, located north of Portugal along the route of El Camino de Santiago, Christianity’s most famous pilgrimage. I wish I could remember which article it was, though the general essence has remained deeply ingrained in my mind. First, the signature red grape there is called mencía. Second, the vines, most of which grow on very steep hillsides, can be a century old. Third, Bierzo as a region and mencía as a grape had both been forgotten by the wine world for decades until the 1990s. And forth, this was a shame because both had a lot to offer wine lovers.

That was enough to motivate me to seek out Bierzo mencía. I found my way to a bottle by a producer named Descendientes de José Palacios called Pétalos, which is a field blend from the western part of the region that costs around $25. I recognized the name Palacios as one widely credited for helping Priorat rise to its current status as a unique wine region of high quality. Further, its winemaker, Alvaro Palacios, comes from Rioja’s esteemed Bodegas Palacios Remondo family. The Pétalos seemed like a good entry to Bierzo.

Man, was it good. While not particularly heavy, it had daunting depth at its pricepoint and a combination of flavors and aromas I had not experienced: spicy red fruit, loads of purply florals, wet underbrush, licorice and a mild pepper finish. Further, the structure was mesmerizing. It had significant tannin, but that tannin was so finely grained and consistent that it didn’t obstruct any other element of the wine, including the precise acid. Most Spanish wine is known, among other things, for its boldness. With perhaps the exception of Rioja, Bierzo offers an elegant, feminine alternative to the country’s more famous regions.

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The winery. Picture credit: Rubén Bescos.

If the Pétalos was Palacios’s entry point, I figured their more pricy bottles could be downright magical, and decided to purchase two bottles of the 2012 Descendientes de José Palacios Bierzo Villa de Corullón, the next step up in the Palacios line that costs around $45. Corullón is the village that Palacios chose as the epicenter of their effort in Bierzo. The most desirable vineyards and parcels go into more expensive single vineyard bottles, whereas the Villa de Corullón is a blend of three vineyards (with vines ranging from 60 to 100 years old). From what I had read, the Villa de Corullón was built for short to mid-term aging, and so I decided to open my first bottle five years after its vintage.

One of the reasons I like to purchase multiples of a wine I intend to age is to see how it develops over time. I consumed the first bottle in July of 2017, and had the second just last week (August 29, 2018). If I had any doubt of my approach, the difference that just a year made with this wine affirmed the rationale. While there were consistencies, there were also dramatic differences.

From July 2017: Holy florals, Batman! The nose is a flower store, a bit of everything, with crushed strawberries, cranberries, Sweet Tarts and tar. The body is medium in weight with juicy acidity. The fruit is a bit darker here, with overripe strawberries, cherries and boysenberries. There’s lovely violets and rose, along with creamsicle, although over time the flowers fade as cola and chocolate emerge. I really like this, and will be very interested to follow it over the next five-ish years.

And from August 2018: Such a gorgeous, elegant wine at a great stage on its life. The balance is impeccable. It’s identity just screams “pastel.” The nose and palate supremely balance florals and dark earthy notes: pink, purple and yellow flowers; wet top soil; graphite; and darkly tanned tobacco leaf. It also features mountain strawberry, blood orange, dark cherry and pomegranate seed. The fine grained tannins add pleasure to the mouthfeel, and the acid is in perfect balance. A truly impressive wine. Decent for an hour now, and consume over the next three years.

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The Villa de Corullón label. Picture credit: Wine.com.

Both were beautiful wines, though my preference went to the longer-aged bottle (I gave the younger bottle 93 points, and the older 95). I’ve spent considerable time thinking about what a comparable wine from elsewhere might be, and continue to come up empty. I’ve rarely found a wine like the Corullón that excels on all fronts: aroma, structure, balance, mouthfeel and flavor. It achieves the rare quality that is the benchmark I have for my favorite wines: the sum of the parts surpasses the quality their individual qualities.

Try this wine because: (1) it’s profile is highly unusual, if not definitionally unique (one of a kind), (2) it’s very reasonably priced for its quality, and (3) there is good availability of past vintages, which makes drinking it in its prime now a real possibility.

Where to buy:

Thankfully, this is not the hardest wine to find. The current release is 2015, but wine-searcher.com has store listings for eleven vintages. Two stores – Pluckemin Inn Wines in Bedminster, New Jersey and Wine & Liquor Warehouse in Canton, Connecticut – still have the 2012, which I profiled in this piece, available at great prices. The stores below, which represent a greater geographic dispersion, have the 2015 vintage. And, as always, you go to wine-searcher.com and enter your zip code and a radius to find the closest store. Click on this link to do that.

Central/Upstate New York: Saratoga Wine Exchange, 43 Round Lake Road Ste. 3, Ballston Lake NY 12019. 1 (518)-899-9463.

Mountain View, California: Artisan Wine Depot, 2482 W. El Camino Real, Mountain View California 94040. 1 (650) 917-8080.

Arlington, Virginia: Total Wine, 800 N. Glebe Rd, Arlington VA  22203. 1 (703) 516-2810

San Francisco, California: Flatiron Wine & Spirits, 2 New Montgomery St, San Francisco. California 94105. 415-780-1405.

Orlando, Florida: Total Wine, 4625 Millenia Plaza Way, Orlando Florida, 32839. (407) 352-6330.

Chicago area, Illinois: Vin Chicago, three locations (Highland Park, Chicago and Barrington)

Try this Wine: 2015 Hess Select North Coast Cabernet Sauvignon

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The 2015 Hess Select North Coast Cabernet Sauvignon is riding a strong commercial tailwind. It’s cabernet sauvignon, which is second in popularity only to chardonnay in America, and it’s from California, which dominates America’s wine production, store shelves (commercial demand) and exports. If one’s focus was on making wine that would sell easily and in large numbers, they’d make cabernet sauvignon and chardonnay in California.

If there’s a headwind against this wine, it’s that at a suggested retail of $19 it is too expensive for the mainstream (though I wouldn’t be surprised to find it for $12-15 in many grocery stores nation-wide). Even at $12, it’s outside the 78% of total domestic wine sales that come in under $10 per bottle. However, the tide is turning. In 2017, purchases of bottles priced $15-19.99 saw double-digit growth. Things were never down for the Hess Select cabernet sauvignon, but they are nonetheless looking up.

With so many Americans buying California cabernet sauvignon, this instance of Try this Wine aims to be a twofer. First, for those who regularly buy grocery store cabernet sauvignon, I’m hopefully drawing attention to a particular wine that over delivers. And second, for those who normally eschew under $20 cabernet sauvignon, I’m hopefully drawing attention to a wine that demonstrates real quality can be had for a lower-than-expected price that is also available in serious wine stores.

I visited Hess last December during an epic five days in Napa, not knowing much about the producer and walking in with a critically wrong assumption about them. Here’s a line from the post that I wrote about Hess:

“I had sort of assumed that because of its size, its quality and personality were going to be, um, uninspiring. After trying the samples, I knew the only ass in that assumption was me.”

Hess was awesome. A medium-sized producer, which by California standards is pretty large, they poured me nearly their entire range, beginning with several Select wines. The Select series is the winery’s entry point, and accounts for 65% of total Hess production, making it the company’s financial backbone. The series begins with the $12.99 Select chardonnay, and tops out around the $20 mark. We slowly climbed the ladder until reaching the top: the $185 Lion cabernet sauvignon. There wasn’t a bad wine in the bunch, and I found several to be inspiring. More than anything, though, I was impressed with the Select chardonnay because I was shocked that anyone could make a chardonnay of that quality that could retail for $12.99 – I’ve had many $25-30 chardonnays that are on all accounts no better than the Select.

I vividly remember asking Hess’ winemaker how they made such a good thirteen dollar wine and learning that they have vineyards dedicated to the Select line that get the same attention as their more prestigious vineyards, and an assistant winemaker who focuses on the Select line, giving it as much attention as the head winemaker does for the more expensive wines. Since then, I’ve included the chardonnay in several tastings I’ve led and talked it up on many occasions.

This is why it was fun to revisit the Select line with this cabernet sauvignon, which I received as a sample. They produce 175,000 cases of the Select cabernet, which represents 35% of the total Select series production. That’s serious quantity, so achieving equally serious quality is no small order, and rare at this scale. This alone is reason enough to try this wine.

Tasting note: This fresh, ripe nose gives off aromas of cherry and blackberry compote, toasted oak, potting soil, graphite minerality and blood orange zest. The body is very polished and lush, balanced nicely by good acidity that keeps it from becoming cloying or heavy. Flavors are focused the dark and juicy cherry and boysenberry, though tobacco, wet dirt and lavender peak through. 88 points. Value: A.

Where to buy:

This is a widely distributed wine – available in all fifty states and twenty-three countries outside America – and is available at serious wine stores, grocery stores and online retailers, including wine.com. Below are a few places where it is available. As always, you can head over to wine-searcher.com and input your zip code and a radius to find nearby stores.

Chicago area: Sal’s Beverage World with locations in Addison, Elmhurst and Villa Park.

Denver: Argonaut Wine & Liquor, 760 E. Colfax Ave, Denver CO 80203. 303-831-7788.

Florida: Crown Wine & Spirits, nine locations on the Pacific Coast.

Los Angeles: Wally’s Wine & Spirits, three locations.

Memphis: Buster’s Liquors, 191 South Highland, Memphis TN 38111. 901-458-0929.

New York: Garnet Wines & Liquors, 929 Lexington Ave, New York NY 10065. 212-772-3211.

Try this Wine: Hacienda Lopez de Haro Reserva 2013

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Bodega Classico Hacienda Lopez de Haro. Credit: Tadeja Kuzma via winedering.com.

Rioja is always three things in my book: remarkable value, better with age, and not for everyone. To be clear: it’s a lot more than that, or at least it can be. Rioja can be super complex. A traditional Rioja is generally leathery, savory, red fruited and retrained, while a new-style Rioja is generally sweetly dark fruited, baking spiced, plush and bold. Regardless of its style, though, it is remarkably priced for its quality, better with at least some age, and divisive among its audience.

As the world’s general palate has shifted towards preferring bigger wine, traditional Rioja is being produced less and less. Therefore, by default more people are experiencing it less and less. This is especially true for those Americans who haven’t had the chance to explore the region’s styles – most Rioja available on US store shelves is of the new world variety because it has wider appeal to the general American palate. Unless one seeks out the traditional style they are increasingly unlikely to stumble upon it accidentally. I would imagine that most people would like at least one or two Riojas; it just depends on the style and producer. (If you want to read more on the subject of Rioja styles, check out the Good Vitis post on The Wines of CVNE).

2013 Hecienda Lopez de Haro Reserva

We suggest trying a traditional Rioja if you haven’t (or think you haven’t) had one. One of the better values is Bodega Classica Hacienda Lopez de Haro. For a suggested retail price of $15.99, you can now get their 2013 Reserva. It’s a lot of wine for the price. It gets macerated for two weeks, spends twenty months in French and American oak barrels, and gets racked every few months while in oak. The vineyards that provide the tempranillo and graciano that go into the wine are in the heart of Rioja, enjoying expansive views of the Sierra de Cantabria mountains and Ebro river from a terraced spot.

The 2013 vintage, of which this bottle is a member, wasn’t stellar in Rioja, unfortunately. An unusually wet Spring delayed budding and led to unequal maturation of the grapes. A mild summer followed by good weather in September and October helped wineries salvage the harvest, though the spring damage couldn’t be entirely undone in the winery.

The difficult vintage is evident, though the Lopez de Haro crew have done well to produce an enjoyable wine worth trying. I suggest giving it at least an hour decant, if not two or three.

Tasting note: Dark, hedonistic nose of cherry, sweet tobacco, graphite and blackberry. Medium-bodied with saturating polished tannin and bright acidity that leans the wine out in the finish, it has a slight alcoholic kick that extended air resolves. The fruit is a bit tart initially, coming in the form of red cherry, cranberry and plum. Cigarette tobacco and tar lead into pepper on the back end. This will improve with a few years in the cellar. 88 points, value A.

Where to Buy

For those in the DC-Maryland-Virginia area, like Good Vitis, you can find the 2013 vintage at Calvert Woodley, 4339 Connecticut Avenue NW, Washington, DC 20008. Phone: 202-966-4400.

If you’re in or visiting Central New York, you can find it at the Saratoga Wine Exchange, 43 Round Lake Road Ste. 3, Ballston Lake, NY 12019. Phone: 518-899-9463.

It’s also available at Gary’s Wine & Marketplace, which has five locations in New Jersey (Wayne, Madison, Bernardsville, Hillsborough and Closter).

For more locations and vintages, visit this wine-searcher.com link.