Lieb Cellars Cabernet France
Lieb Cellars was founded in 1992 by Mark Lieb. The winery started small with 12 acres of vineyards to today’s 54 acre winery across 3 vineyard sites. The vines are sandy loam soils near Long Island sound. They many different varieties planted and some of the oldest vines in the area – Pinot Blanc, Chardonnay, Cabernet Franc, Merlot, Petit Verdot, Malbec, Cabernet Sauvignon, Syrah, Teroldego, Lagrein and Gold Muskateller. All organic farming, sustainable practices, forward thinking winemakers. This particular wine was aged for 10 months in Hungarian oak. Cabernet Franc from Long Island are quickly becoming the signature red grape with a lovely lightness, character and reflects our terroir. Lieb Cellars Cabernet Franc 2019 100% Cabernet Franc North Fork of Long Island, NY Pours into the glass a medium ruby color earthy mushrooms, sweet tobacco leaf, bell pepper and pepper. Swirl and lovely violets, raspberry, wild raspberry and earth are on the nose. Sip and you are first greeted with juicy blueberry and raspberry, violets, dirt & earth like you just planted a tomato plant in the ground with your bare hands, your hands in a tomato plant , cherries, warm spice of pepper and licorice and ends on a vegetal funk of bell pepper and tomato leaves. The fresh and crisp acidity plus the lower alcohol of 12.8% abv makers it very quaffable in the summer heat. It has a charming vegetal edge to it with a lovely fresh sage swing to it that carries into a dry peppery finish. Meatballs with tomato sauce, lamb gyros, rosemary beef burgers or a fresh parsley and farro asparagus salad.
Hacienda Lopez de Haro
One of the first Rioja’s that caught my attention WAY back in the day was Hacienda Lopez De Haro. Now keep in mind this was when I was a relative newbie to wine, venturing outside of my France and USA comfort zone. I had a wow moment and remember the meal that accompanied the wine, who I was with and what restaurant we were at. That’s the impact that it had on me. I still enjoy it as much as I did then…. However my tastes have evolved. I’m not saying its not good, I just remembered it being larger than life. Today it was “cool, this is tasty” it’s a very approachable wine for someone who has never experienced a Rioja. Hacienda Lopez De Haro Rioja DOCa, Spain Reserva 2013 13.5% Blend: Tempranillo and Graciano Hacienda Lopez de Haro is located in the heart of Rioja Alta. The old vines are goblet trained with low yields along the Ebro’s. The Wien is aged for 10 months in a mix of new and old French oak. Rioja wines are a remarkable value that improve with age. 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. This particular wine was aged for 20 months in both French and American oak. Pours into the glass a medium deep ruby color with a garnet tinge at the rim Swirl and ripe dark fruits are accompanies spice and vanilla. Sip and the ripe, sweet black cherry, black plum, blackberry jam hits you first, followed by sweet tobacco, pencil shavings, dark chocolate, vanilla, truffles, and licorice. The tannins are soft and ripe, it has just the right amount of acidity and length. All of the bases are covered and are in harmony – it’s round, pleasing and lingering in flavor. This is a great QPR for under $20. It has maturity, it’s fine, gentle and layered. I paired with with a big Porterhouse steak with one of my “secret steak spice blends” but a hearty Ragu or tuna empanadas would also be lovely.
Nyetimber Blanc de Blanc 2013
All of your champagne fans out there, have you had the pleasure of enjoying its next door neighbor? Welcome to English Sparkling Wine. Thanks to climate change, regions that were once too cool to fully ripen grapes to produce sparkling wine are now considered to be the next big thing in winemaking. One of the pioneers to bring English Sparkling wine to the worlds attention is Nyetimber. The 1980s brought about planting of traditional champagne varieties by several estates – Nyetimber being at the front of the line. Their goal is to make the finest top quality English sparkling wine to rival Champagne. They were the first producer to make wines from the most popularly utilized Champagne varietals – Pinot Noir, Chardonnay and Meunier. Their wines are made from 100% estate grown grapes in chalky limestone soils, located in Southeast England (Sussex, Hampshire and Kent). They age their wines typically for 3 to 5 years on the lees (the minimum required is 9 months on the lees). Nyetimber Blanc de Blanc 2013 100% Chardonnay Regions of: West Sussex & Hampshire, England 12% abv 9.5g/L Pours into the glass a pale golden color with fine, persistent bubbles. Swirl and delicate aromas of white blossom, crisp green fruit, fresh citrus, toasty bread and minerals greet you. Sip and the purest lemon flavor, tart green apple and pear, rich creamy bread dough, a touch of vanilla, delicate honeysuckle leading on to a rich pastry and toasty brioche flavors. Thanks to the cool climate, the racy acidity carries the lively bubbles and flavors for a very long, toasty complex finish. It has finesse, complexity and freshness. Perfectly refined, beautifully British. It’s Englands version to grower champagne. I paired this liquid sunshine with a picnic blanket and a warm sunny day, but a Blanc de Blancs savoriness loves to accompany crab cakes, fritto miso with aioli, lobster chive salad.
Matthiason Cabernet Franc
Napa is synonymous with big, bold, beastly reds, be it Cabernet Sauvignon, Zinfandel and the like. If I told you it’s possible to create a delicately complex, ethereal and beguiling Cabernet Franc reminiscent of Chinon but with Napa’s sense of terroir, would you believe me? Well in fact it does exist. Here is a prime example – Matthiasson Family Vineyards. The Mattiassons are renowned as craftsmanship winemakers however they are farmers and environmentalists to the core. “Winemaking, for us, is a natural extension of farming.” Sustainable and organic practices are a way of life. The wines are classical representation of what the grape should be and shines where it’s grown. Their wines are complex yet refreshing, moderate alcohol and lovely with food. For Napa, that’s a big deal. To have all of those elements so controlled in a warm climate says a lot about these winemakers. They are in a league of their own. Matthiasson Vineyard Cabernet Franc 2018 Napa Valley, California 12.2% 2,220 bottles produced This wine is sources from 10 rows in Western Oak Knoll area in Napa Valley. Dry farmed, organic with fruit trees at the end of each row. You have the Napa sunshine in the fruit flavors naturally shine, the minerality and herbal = a delicate yet powerfully aromatic wine with a long ethereal finish. This is a winemaker of the year winner multiple times over, natural farming practices and world class Cabernet Franc produced in very small quantities. Small open fermentation with 2 punch downs per day. 50% whole clusters in the fermentation followed by an ageing of 10 months in neutral oak. Pours in the glass a medium ruby color with a garnet tinged rim. Swirl and pretty, delicate aromas of fresh red berries (raspberry, strawberry), bell pepper, chili flakes, sage, earthy mineral assault the senses. Sip and it’s just unbelievably light and dry on the palate. It’s full of red berries, red plums, grassy herbaceous, fine yet stalky medium tannins, medium+ acid and flavors cap off with sage, savory red pepper flakes, strong minerality finish that lasts a long time. It’s easy drinking but super complex. Beguiling, ethereal, aromatic, powerful yet restrained its rare to find this type of wine in such a warm climate such as Napa Valley. Pair with food 100% – Roasted Herb (oregano, sage and black pepper) Cornish Hens, Grilled Rosemary Lamb Burgers or Chicken stuffed with goat cheese and thyme.
Polka Dot Wine
Let’s continue our Spain journey to neighboring Rias Baixas – it has been so ridiculously hot and humid in the Northeast USA this week that a crisp, refreshing and fun white fit the bill. I decided to pull out a Paco & Lola Celebration 2020 Albariño. Founded in 2005, Paco & Lola are all about fun ( look at their labels, they are the POLKA DOT WINES). Sustainable practices, a modern winery committed to a fresh way of making and experiencing wine. Paco & Lola Celebration 2020 Limited Edition Pride Rainbow Bottle Rias Baixas, Spain 100% Albariño Fermentation in stainless steel at 16°C for 21 days, remaining on its fine lees until the stabilization and bottling. Clear pale lemon with a green tinge. Swirl and freshly cut citrus, sea salt, white blossom and and ripe tropical fruit are in harmony together. Sip and you are met with a lip smacking acidity, followed by grapefruit, orange and lime, acacia, pineapple and finishes on a mineral sea salt note thanks to it’s proximity to the Atlantic. The acidity holds the clean, bright flavors together in a youthful, lively sort of way. Just so refreshing and moorish. Perfect with a New England lobster roll, grilled lemon shrimp or freshly shucked little neck clams.
Hiruzta Txakolina Rosé 2020
The name Hiruzta means “a three-person harvest” in Basque which references the 3 winery owners (Asensio Rekalde and his sons Txarli and Angel). Their 17 hectares winery is located at the foothills of Jaizkibel Mountain in Getariako Txakolina, Spain. This coastal, rocky terrain DO is is located in the north eastern Basque Country of Spain just shy of 18 miles of the French border. It has the Atlantic to the north, the Pyrenees to the East. Their wines are known for their searing zingy acidity with a slight sparkling fix to them which leaves a tingly tickle feeling on the finish. The acidity make them great fish and seafood partners. These wines are low in alcohol (DO regulation) and best drink early. The main varietal is Hondarrabi Zuri (95% of total plantings). Hiruzta Txakolina Rosé 2020 Getariako Txakolina DO, Spain 12%abv 🍇 Blend of 70% Hondarrabi Beltza 30% Hondarrabi Zuri The grapes undergo a cool maceration for 4-6 hours in stainless steel tanks followed by saignée of the pink must. This pink must is then mixed in with the Hondarrabi Zuri white must to create this jewel toned wine. Pours into the glass a deep salmon color. Swirl and red fruits, saline minerality and white blossom Sip and you feel the slight effervescence and bright acidity tickles your tongue, followed by fresh summer strawberry and watermelon, red currant, white blossom, yeast, lemon and grapefruit, thyme and finishes on a briney note. It’s aromatic , fresh and fun. Enjoy with Manchego cheese, pan fried chorizo lollipops, shrimp and strawberry salad or as I did with roasted mussels.
Frog’s Leap Red Barn Merlot
Where you find Cabernet Sauvignon, you will find Merlot being grown nearby. Napa Valley isn’t just about Cabernet Sauvignon. Yes, it does reign supreme and for good reason. Somehow along the way Merlot got caught in the shadow of the almighty Cabernet Sauvignon – it is often seen often as a blending grape, has less tannin than Cabernet Sauvignon and is less “balls to the wall.” As a Merlot fan I’d like to highlight its superstar qualities – it has supple tannins, nice red fruits character, smooth & lush structure, a great food pairing wine and is more approachable upon release. Hmmm something to think about, n’est ce pas? There are many wonderful Napa Valley Merlot producers that truly make this varietal shine. For example Frog’s Leap – Ribbit! Ribbit! Yes, I said Ribbit – it’s not me, it’s the bottle talking (check out the cork). Frog’s Leap Merlot wanted to say hello and be heard. Frog’s Leap Red Barn Merlot 2018 Rutherford, Napa Valley, USA 13.3% Organically farmed, sustainable and dry farmed, loving the clay soils for this classic varietal. Aged 18 months in French and American oak and concrete cubes. Blend: 96% Merlot and 4% Cabernet sauvignon Pours into the glass a rich ruby color. Swirl and rich black and red fruits liven the senses along with milk chocolate, vanilla, fresh mint and floral. Sip and hello silk in all shapes and forms – soft, supple tannins and acidity, balanced with a medium body and ripe cherries, currant jam, blackberry, plum, vanilla, violets , milk chocolate, bramble and allspice with a lovely lingering finish. Grilled turkey burgers? Yes. Smoked Pork Loin Chops? Yes. On it’s own just because? Absolutely.
Alacran Red Blend
The scorpion is a symbol of protection, survival and perhaps a bad boy image. Alacrán’s chose the scorpion for their label as their wines are from the land and survive where very few can. They developed this blend as a homage to the great survivor. With over 100 years of experience, this small operation of wine producers are passionate about what they do. They source only the best fruit for their wines from various areas in Mendoza (Valle de Uco, Lujan de Cuyo, Maipú and Rivadavia), top quality and terroir reflection are their goal. They produce a variety of wine series in red, white and rosé. This one in particular is the Alacràn serious – there’s no turning back once you have tasted the Alacràn series. Their “poison” is infections and delicious. Alacrán Petal Blend 2018 Andes Growers Mendoza, Argentina 14% abv Blend: 50% Malbec, 30% Cabernet Sauvignon, 20% Merlot Aged for 12 months in French Oak Barrels. Pours into the glass a deep ruby color with a purple rim Swirl and ripe black bruits, dried rose petals and fruits and sweet tobacco leaf. Sip and the vivacity of the acid, fine yet grippy tannins and generous body are balanced with the flavors of ripe blackberry, blueberry, black plum, black cherry, bell pepper, sweet tobacco leaf, vanilla and finishes on a smokey mint and licorice. There is a a lot going in the long lingering finish. This is a grill wine – grilled rosemary rack of lamb, grilled venison peppercorn medallions or a big tomahawk steak. If you’d rather try some green peppercorn terrine or aged cheddar, give that a try as well.
Koutsoyannopoulos Assyrtiko 2017
Beach – sea salt air – the island of Santorini = Assyrtiko Koutsoyannopoulos Assyrtiko 2017 Santorini, Greece 13.5% One of the oldest wineries on the island (founded in the 19th century) the 15 hectares estate of rich ash volcanic soils estate the traditionally shaped basket, wreaths vines “kouloura” to protect the berries from the warm temperatures, harsh winds from the Aegean Sea and altitude of the island. Pours into the glass a medium lemon color. Swirl and aromas of the ocean combined with citrus and ripe pears. Sip and the wine’s rocket ship – laser-focused acidity greet you right away, followed by pear, apple, citrus, beeswax, mango, ginger, orange blossom and ends on a savory bayleaf, thyme & sea salt mineral notes mixed with bread dough. The wine is medium bodied that starts off and bone dry. A complex wine that is refreshing and terroir-transparent. I enjoyed this lovely watching the waves roll in and out with a wedge of Pan Bagnat. However this wine is made for all things seafood – oysters, butter drenched lobster or char grilled octopus.
Canella Lido Prosecco Rosé
Lido Rosé Prosecco = summertime vibes – poolside, beaches, flip flops and bathing suits – la dolce vita. The Canella winery, located in the heart of Conegliano, was founded in 1947 by Luciano Canella. He wanted to create a wine that accompanied his mother’s cooking and their family’s restaurant. Pioneers of Prosecco, the estate is still family run and synonymous with quality Prosecco. Fun fact: This fun label was inspired by the Lido Di Venezia – a beach island off the coast of Venice. Canella Prosecco Rosé “Lido” 2020 Veneto DOC, Italy 🍇 Blend 85% Glera grape and 15% Pinot Noir 🥂 Pours into the glass a pale pink salmon color 🥂 Swirl and aromas of fruity strawberry, cherry, wild raspberries, citrus and white blossom 🥂 Sip and fresh red berries, crisp apple and pear, lemon, blood orange, honeysuckle and minerals, fine dancing bubbles and medium lively acid in this just shy of off-dry bubbly. Poolside, charcuterie or simply enjoying with friends everyone will be happy with this fresh and fruity bubbly. Available locally at @thesyavorygrape