Red Wine Vieille Julienne Chateauneuf du Pape les Trois Sources 2015. Decant for 2 hours prior to serving. The Les Trois Sources Chateauneuf Du Pape is made from two vineyards in the northern sector of the appellation, using 70% Grenache and a combination of Syrah, Mourvedre, Counoise, and Cinsault for the other 30%. All planted to sandy, well drained soils, the vines for this wine range in age from 80 to over 100 years old. Offering aromas of licorice, lavender, and cooked plum, the Les Trois Sources is a massive wine, full bodied in the best way. Spicy garrigue herbs and black cherry on the palate give way to black pepper, charcoal, and fig jam. Still quite early in its life, this wine will only continue to get better with age. Garrigue is the name for the wild herbs found in many areas of the Southern Rhone, and scents of those herbs are commonly found in the wine from the region. Pairing with food, therefore, can be done with those herbs in mind. Using Provencal herbs in its place, herbed and roasted lamb or pork shoulder would pair exceptionally well. A rich cassoulet would also be delicious, sprinkled with fresh herbs prior to serving. Hand-picked grapes, zero chemical use in the vineyard, fermenting with native yeasts, and little to no addition in the cellar make Jean-Paul Daumen a natural wine aficionado. His family estate has been growing and crafting biodynamic and organic wine since the 1990’s, and his vision and philosophy show in the richness, power, and complexity of his wines made from extraordinarily old Grenache, Syrah, Mourvedre, Counoise, and Cinsault vines.
2015
Red Wine Vieille Julienne Chateauneuf du Pape les Trois Sources 2015
Red Wine B. Leighton Gratitude 2015. Decant 1 hour before serving. Washington State winemaker Brennon Leighton founded his namesake winery to express the beauty of the Olsen Hills vineyard in the Yakima Valley. For now it remains a personal project with very limited production using varieties that are not often grown in this part of the world. Gratitude is a magnificent field blend that was originally created for Brennon’s wife who loves the intense Bandol red wines of Domaine Tempier in Provence, France. Like Bandol, Gratitude is primarily composed of Mourvedre along with a smaller amount of Grenache and a dash of Syrah. The vines grow on excellent volcanic soils at around 350 metres above sea level which helps to give the wine freshness and elegance to balance the luscious fruit flavours and firm tannins from the warm Mediterranean summers. Once in the winery the fruit is co-fermented together using wild yeasts and the young wine spends 19 months maturing on the lees in neutral French oak barrels. Candied bark, cigar box spice, and rich dark berry notes dominate on the nose while the palate offers plenty of succulent fruit flavours, firm tannins and a long finish with hints of graphite and black olive. The sheer power and grace make this a great wine to cellar for a few more years.
2015
Red Wine Baigorri Reserva Rioja 2015. It is recommended to decant it for an hour. Founded in 1996, Bodega Baigorri is one of the most renowned producers in Rioja. The vineyards are divided into many small plots on the terraced hill slopes, upstream of the Ebro river. Depending on the orientation of the vineyard and the constitution of the soil, they benefit from a specific microclimate that refines wines with a unique character. The modern cellar is designed in such a way that the grapes are conveyed exclusively by gravity, without any pump. The architectural style fascinates thanks to its incredible functionality. The Tempranillo grapes are sourced from different plots on clayey-limestone soil, located in San Vicente de la Sonsierra. The over 40-year-old vines here produce the Baigorri Reserva guaranteeing low yields and excellent fruit quality. The wine has an intense ruby red color with violet reflections. On the nose, the aromatic profile is complex and releases intense aromas of black and blueberries, followed by notes of bitter chocolate and cherry liqueur. There are also gentle notes of toasted mocha beans, cinnamon, caramelized nuts, and a pinch of tobacco. In the mouth, it is soft, concentrated, and velvety with intense fruitiness and a lively freshness. It makes a delicious accompaniment to beef tenderloin, braised shank, or lamb chops. It can also be served with game or oxtail dishes.
2015