From their very first release in 2010 the wines from Avennia have demonstrated a class and style that eschew contrivances of oak and alcohol for purity and elegance. Founded by Chris Peterson and Marty Taucher, the wines quickly became a personal favorite. The Avennia wines garnered high praise right out of the gate including an unprecedented 95 pts for the debut 2010 Arnaut Syrah from Parker and 94 pts for the 2010 Parapine Syrah from Spectator.
The name Avennia comes from the Roman name for the city of Avignon. Marty and Chris have clearly demonstrated an understanding of the Rhone and a love of old world winemaking. Les Trouvés (pronounced lay troo-vay) roughly translates from French as ‘the found,’ is their latest project.
“Les Trouvés was born out of the abundance that Washington offers,” Chris said. “There are huge amounts of very good wines from around the state that are delicious and complex, and just waiting for a context in which to be placed.
What we add is that context: a rigorous commitment to quality and thoughtful blending from different sources to create complete, delicious wines that deliver great value.”
The traditional blend Grenache, Syrah and Mourvedre is approachable and delicious. Layers of herbs and peppery spice add complexity to the cherry and blackberry fruit balanced with fresh acidity, while a savory element leaves wanting another glass. Approachable, easy drinking and delicious!
“This is just what we love about the regional wines from Provence,” Chris said. “It is very approachable now, but complex enough to hold our interest.”This southern Rhone style of Red would pair easily with everything from Ratatouille to Grilled Tuna to Roast Lamb. It also pairs just as easily for a Grilled Ribeye with Gorgonzola Butter. A surprisingly simple preparation with that will impress your guests.
Ribeye Steaks with Gorgonzola Butter
1 ea 2lb (1 ½” – 2″ thick) Bone-in Porterhouse Steaks
¼ Cup Olive Oil, plus more for serving
Black Pepper, freshly ground
*** For Serving
2 Cups Arugula
2 lb Asparagus
*** Gorgonzola Butter
1/2 cup (1 stick) unsalted butter, room temperature
4 ounces Gorgonzola cheese
Salt and pepper