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Sonoma-Cutrer Lunch at the Four Seasons

I recently had the opportunity to taste through some Sonoma Cutrer wines at the Four Seasons for lunch and it was delightful. We had the single vineyard Les Pierre Chardonnay 2004 and it was shockingly good for its age. We also had a rose and some other chardonnays and pinots here’s how it went.

We started with the 2017 Rose of pinot noir with oysters on the half shell and a perfect pairing in a Salmon Poke.  The wine bright with strawberry and cranberry notes yet slightly savory and dry.

The next four wines we enjoyed with crab salad fresh oysters and a variety of cheeses all Chardonnays.

#1 the Sonoma Valley 2016. The fruit is up front with tropical notes Mango and pineapple typical of a warmer site wine, VERY GOOD.

#2 the Russian River 2015. This wine has more depth and is more of a Burgundian style with Lemon in a liner style.  I like this wine a lot especially with the Oysters.

#3 The Cutrer 2016 – A single vineyard wine with the soil being an ancient sea bed with multifaceted rolling hills and swales.  This is a richer style with Nectarine, Butter scotch and Lemon Curd, Delicious.

#4 Les Pierres 2014 – This vineyard is a Viticulturists Dream known worldwide for its’ mineral essence and poor water retention which stresses the vines. The wine is very Burgundian in its’ style and has more concentration of mineral. Great aging potential.

#5 The 2004 Les Pierres – Wow what a treat to see how this wine has evolved. The fruit is not so much upfront which is to be expected but present in the back ground and pretty mineral character.

Next the 2015 Pinot Noir one of Sonoma- Cutrer’s best kept secrets made at a different winery affectionately called the Pinot Barn, this facility represents the hand crafted approach to the varietal. The wine has really good concentration of fruit showing cherry, strawberry nuances and cranberry acidity, fabulous with the grilled fresh Salmon I ordered specifically for this wine.

Thanks for reading for any orders or questions e-mail me Jeff@esquin .com

Thanks again

CHEERS.  Jeff

Take a tour of Sonoma Cutrer

Grilled Sausage Pizza

Pizza is my favorite food. Maybe it’s because I am a baker at heart, but I love Pizza. I am not a Pizza snob, I have a very ecumenical approach to flatbread; I love traditional Naples style, Chicago, thin crust, thick crust, bring it on.

A couple of grilled pizza‘s, a big green salad, an antipasti plate and a couple of bottles of a lighter bodied red and you have yourself a party. There are number of great bottles out that are perfect for company and affordable enough for a party! Mason’s Red by Casey Coble is a perfect example.

ROBERT RAMSAY MASON’S RED 2015 $14.99 

 Mason’s Red was created as a “food friendly” wine with generous acidity to complement all foods-except maybe breakfast cereal.  Enjoy Mason’s any night, whether you’re eating a fresh harvest from the farmers’ market, oven-fired pizza, or creamy sauces that demand a wine with a structure that cuts through with a pleasurable balance.  Mason’s is a Cinsault-based blend that changes every year-picking up the flavors and the personality of the winemaker, Casey Cobble

Hightower Murray Cuvee 2014 $14.99 

Hightower’s entry red is a one of Washington State’s best red wine values! Layered and complex, with ripe blueberry and cassis flavors and hints of tobacco, Bing cherry and black currants. Murray a big genial Pup that loved parties!

If you have company pull out some nice stuff like a Bottle of Baer Star from Woodinville. Baer winery is a family run winery in Woodinville that has been making waves for number of years. The Baer Ursa has an almost cult like following, and since receiving 95 points and claiming the #6 spot on the Wine Spectator’s TOP 100, the Ursa has been getting harder and harder to get your hands on. The Baer Star is affectionately called the “Baby-Ursa’ around the shop, this new single vineyard blend from Baer is another Merlot driven blend and just plain delicious.

Grilled Pizza with Sausage 

Dough:
1 Cup Water
2 Tbl Olive Oil
2 tsp sugar
1 tsp dry yeast
1 tsp salt
2 Cup (11oz) OO flour, plus more for work surface
Cornmeal for peal

Topping:
1 14 oz Can Crushed tomatoes
1 Tbl Olive Oil
1 each Garlic clove, Minced or Pressed
½ tsp black pepper
1 tsp Oregano

8 oz Sausage
4 oz Mozzarella, low moisture
4 oz Fontina
Red Pepper Julienne, for Garnish
Fresh Sage leaves, for garnish

Dough
1. In large mixing bowl combine water, sugar and yeast. Let bloom.
2. Add remaining ingredients and combine with hand. Let rest 30 min.
3. Punch down dough and need for a few minutes. Lest retard in refrigerator for 20 – 30 minutes.
4. Pull out and divide into two dough balls
5. Roll out dough into 12” circles.
Sauce
6. In bowl combine Tomato, garlic, olive oil and seasoning
Prepare Charcoal fire or preheat Gas grill (medium Heat)
7. Lightly spread pizza peel with cornmeal and place one dough on peel
8. Slide dough off onto grill and grill 1 – 2 minutes
9. Remove from grill and invert onto peel
10. Spread precooked dough with Sauce and top with cheese and fresh sausage
11. Slide back onto grill and close cover and cook for another 3 – 4 minutes
12. Remove from grill and garnish with fresh sage and red pepper julienne

Paul Hobbs : A Farmboy at Heart

Join us for special evening Wednesday Feb 14th 6 pm with Paul Hobbs winemaker Greg Urmini RSVP 206 682 7374

Photograph Copyright Mitch Tobias

Paul Hobbs is one of the most respected and influential winemakers in the world. Paul started his career in 1977 and over the last 40 years has worked with Robert Mondavi, Opus One, Simi and most famously in Argentina with the Catena family and was the first winemaker bottle varietal labeled Malbec. He founded Paul Hobbs Winery in 1991 and Vina Cobos in 1999. Twice named Wine Personality of the Year by Robert Parker, Jr., he continues to be a leading consultant winemaker around the globe. He has made wines everywhere from Hungary to Uruguay.

Photograph Copyright Mitch Tobias

Paul is highly regarded as winemaker and has inspired a number of nicknames among the press, from “Trendsetter” to “Prospector”. Forbes recently called him “The Steve Jobs of winemaking”.

In 2004, Paul Hobbs Winery 2002 To Kalon Cabernet Sauvignon earned 100 pt score in Wine Advocate and Hobbs was named “Most Important Winemaker in California” by Robert Parker

 

Paul Hobbs Winery focuses on single vineyard varietal wines sourced from some of the best sites in Northern California – Hyde, Beckstoffer, Stagecoach to name just a few. A farmer at heart, Paul is a true vigneron. They have put together a solid team of vineyards and growers. It is these strong relationships that the winery is built on. The focus is small production, vineyard designated wines. Meticulous vineyard management, hand harvested, low intervention winemaking, all native ferment, aged in French oak, all unfiltered and un-fined mean that these wines taste of place.

“Terroir- driven chardonnay, pinot noir, and cabernet are the focus at Paul Hobbs Winery.” –Paul Hobbs

In addition to his eponymous winery his second label CrossBarn is not so much a lesser wine but a place to put all that fruit that he finds. CrossBarn began as just one small lot of Cabernet Sauvignon from the 2000 vintage but its popularity has inspired the introduction of chardonnay, pinot noir, sauvignon blanc and more.  With CrossBarn, Paul ventures beyond the vineyards sourced for Paul Hobbs wines while holding to his ideals of sustainable vineyard practices and gentle winemaking techniques, to bring you wines of stunning quality and exceptional value.

With as much as Paul has going on it is not surprising that he needs a little help.

Greg Urmini a Sonoma native and graduate of Cal Poly came to work as a summer intern in 2007. Greg progressed up the ranks from Cellar Worker to Production Assistant then to Assistant Winemaker. In 2014, he was promoted to Winemaker at CrossBarn. Then in 2016, Greg was promoted to Director of Winemaking.

“Working for Paul Hobbs has been a true honor and blessing. To learn and grow with an organization makes me feel like I’m part of a family. Paul’s winemaking and personal philosophies coincide with my own. Care and nurture for the fruit from vine to bottle which then turns that great fruit into a beautiful glass of wine. I enjoy waking up each morning with a burning passion for the industry as well as curiosity of how we can make our wines great,” said Greg.

CrossBarn is named for the Family farm in upstate New York. His father grew apples, as well as few table grapes. He and his father always talked about planting Vinfera and making wine. He tells the story of tasting Chateau Yquem with father at an early age, and how he was transported by the experience. Seems poetic that would name the winery after his Father’s farm. Goes to show you can take the boy out of the farm but you can’t take farm out of the boy.

Children of the Vine : Bodegas Lurton Araucano Clos de Lolol

Dynasty noun – a succession of people from the same family who play a prominent role in business, politics, or another field.

The Lurton Family can trace its winemaking roots in Bordeaux back to the 17th century. But it was the marriage of Denise Recapet to Francois Lurton in 1923 that the story of this family dynasty begins. Denise and François Lurton had four children, André was born in 1924, Lucien in 1925, Simone in 1929 and Dominique in 1932.

André, married to Elizabeth Garros, received the family home, Château Bonnet. In 40 years he amassed property totaling 600 hectares situated primarily in Entre-deux-Mers and the Pessac-Léognan appellation, of which he was one of the founders in 1987. Today, the fourth and fifth generations of Lurton’s control 27 Bordeaux châteaux. Everything from Bordeaux’s largest producer, Chateau Bonnet which is run by patriarch Andre Lurton to 2nd growth Margaux property Chateau Brane Cantenac to Château Cheval Blanc and Château d’Yquem.

Today the family has wine interests on most continents and almost all major wine growing regions. In their turn, Andre’s sons, François and Jacques, acquired wine estates in Chile, Argentina, Portugal, Spain and the Languedoc.

 

“If I were a vine, I would choose to be planted in Chile.” François Lurton

François and Jacques Lurton found this “dream land” whilst working as consultants for the San Pedro vineyards. The first bottles of Araucano, the name of the last of Chile’s indigenous people, was first released in 1997. In 2000, François bought 200 hectares of land in the valley of Colchagua. The valley around the town of Lolol, had that certain ‘je ne sais quoi’, that combination of high altitude clay-limestone soils, radical diurnal temperature change and the cooling influence of the morning fog.

 

The estate is located in a high valley that runs from East to West, which funnels cold air from the Pacific Ocean. The large temperature differences between the sea and the land causes a white fog “Humo Blanco” to develop, which can be seen most mornings just above the estate vineyards. Hot, dry days and foggy, cool nights, textbook perfect conditions for growing great wine.

The Lurton family bring literally centuries of winemaking knowledge to bear on this project. But, Francois is a forward thinking man with a vision. Francois Lurton employs 10 full time enologist that work across France, Argentina, Spain and Chile. 2012 the Araucano wines obtained organic certification. In 2013, Hacienda Araucano obtained biodynamic certification (Demeter). The winery is also 100% solar powered.

Lolol is one of the new coastal appellations in Chile. This wine represents the essence of the cool climate of Lolol. It is made up of the best plots of four grape varieties that excel in the valley: Carmenère, Cabernet Sauvignon, Syrah and Cabernet Franc. This blend was put together by Francois himself. The grapes are handpicked, double sorted and then left for a lengthy cold soak to gently extract the fruity aromas and smooth tannins. Once fermented separately the different grape varieties are blended together and are aged in French oak for 18 months. A true Chilean wine with a French touch.

Clos de Lolol Red Wine 2013 (Chile) $14.99 / Save $10

“Woodsy, spicy aromas of herbal plum and berry come with a light coating of chocolate. A round, rubbery palate is tight in the long run. Saturated plum and blackberry flavors are oaky in front of an extracted finish that runs long and doesn’t hold back. Drink through 2022.” 91 pts Wine Enthusiast

92 James Suckling, 91 pts Wine Advocate

“There’s never been a better time to buy Chilean wine.” James Suckling, “Indeed, hundreds of outstanding quality wines are entering the market. It doesn’t hurt that the current vintages available, especially for reds, are fantastic – mostly 2013, 2014, and 2015.”

@Chef_Lenny

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