Red Wine Figgins Walla Walla Valley Estate Red 2017. It is recommended to decant it for an hour. Leonetti Cellar, the oldest and most popular winery in Walla Walla, and its CEO / Director of Winemaking Chris Figgins are the creators of FIGGINS, an ambitious single vineyard project that has as its ultimate goal the production of 3 wines of exceptional quality: Estate Red Wine, Figlia, and Dry Riesling. Located in southeastern Washington state but extending across state lines in the northeastern corner of Oregon, the AVA Walla Walla Valley covers 3,000 acres of premium vineyards that produce primarily red wines from Syrah and Cabernet Sauvignon. The Estate Red from Figgins is an elegant blend of Cabernet Sauvignon, Merlot, and Petit Verdot that rests for 23 months in a mix of new and neutral French oak. This is a full-bodied and balanced red with intense and complex aromas of black plum and raspberry, chocolate, cedar, dried flowers, graphite, and dry earth. In the mouth, the wine has a full body with an exceptional concentration of dark fruit, with notes of chocolate and nuts. The tannins are firm, the acidity is wonderfully integrated, and the finish is long and structured. Try it with a Rib-Eye steak or with lamb chops.
Red Wine Figgins Walla Walla Valley Estate Red 2017
Red Wine First Drop Full Fat Red 2017. The First Drop label was founded by two friends, Matt ‘Gantos’ Gant and John ‘JR’ Retsas, who wanted to make fun, irreverent wines with top quality fruit from Australia’s finest wine regions. The duo carefully select their grapes from prime vineyards in the Adelaide Hills, McLaren Vale and Barossa Valley, working with French, Italian, Portuguese, and Spanish grape varieties to create their delicious cuvees. This powerful red lives up to its name with a punchy blend of Touriga Nacional, Shiraz, Montepulciano, Nebbiolo, Barbera and Monastrell grapes grown in Australia’s legendary Barossa Valley. The two dominant varieties, Montepulciano and Barbera, give plenty of freshness, elegance and bright berry flavours, while the Shiraz and Nebbiolo add plenty of tannins and a generous full body. To add extra complexity and polish the young wine ages for 17 months in French oak barrels before it is finally bottled and released. This helps create a heady, full-bodied red that’s bursting with ripe cassis, crushed cherries and hints of spice and woodsmoke on the long finish. The bold flavour profile makes this a great partner for hearty red meat dishes such as barbecued ribs, roast beef, or rich game stews.
Red Wine Freemark Abbey Napa Valley Cabernet Sauvignon 2017. Decant for up to an hour before serving. The history of Freemark Abbey goes back as far as 1886, when Josephine Tychson founded an establishment called Tyschon Cellar, one of Napa Valley’s original wineries. The cellar has changed hands many times since, and the estate has grown in size, but it continues to produce top-class Californian reds. Currently, the winery is under the guidance of Kristy Melton, an expert wine-maker with an interest in science and close ties with Jackson Family Wines. Freemark Abbey is located just outside the town of St. Helena, but they source their fruits from a portfolio of vineyards across Napa Valley, encompassing some of the region’s most unique terroirs. This sense of exploration and expansion is the basis for this bold Cabernet Sauvignon, which is composed of premium grapes from several vineyards in the appellation. A beautiful dark scarlet, this wine bursts with aromas of forest fruits, blackberry pie, and deeper notes of coffee, cocoa and cedar. It features splashes of strong red varietals, such as Merlot and Cabernet Franc, but is composed mostly of Cabernet Sauvignon. Taut red fruits appear on the palate, with notions of cassis and an uplifting oaky spiciness. It is full-bodied, perfect for those seeking company for rich decadent meals, but is extremely enjoyable on its own. Serve at room temperature, with roast beef, or dishes seasoned with rosemary and thyme.