404 error - MadWine.com

Taking Care of Each Other

Ashley Trout has been making waves throughout the Pacific Northwest after launching Vital Wines and March Cellars in 2016. Vital Wines is a community-driven, non-profit winery founded on providing better healthcare for vineyard and winery workers in the Walla Walla Valley. All profits are donated to the SOS Health Services of Walla Walla. A pioneer effort of its kind.

We were able to grab a couple cases of the rarely available Vital The Gifted for you.

Vital The Gifted $24.99

52% Cabernet Sauvignon 29% Malbec 10% Cinsault 10%Tinta Cao

Blackberry and plum, fig and woody thyme stems lead to cracked pepper and baking spices, dried papaya and rare white chocolate notes. An absolutely stunning Washington blend!

Join Ashley Trout as she pours Vital Winery + March Cellars wines on Friday from 4-7PM, at our tasting table, while supplies last

 

Esquin’s Exclusive Quilceda Tasting with Arnie Millan

Quilceda Creek has been producing celestial wines since its inception in 1978. Quilceda Creek produced its first commercially-released Cabernet Sauvignon in 1979. Owner, and winemaker, Alex Golitzin had the good fortune to have the assistance of legendary winemaker and uncle Andre Tchelistcheff who was a mentor to Alex in Quilceda Creek’s early days. Over the years, Quilceda has earned lavish praise from the world’s wine press, sometimes bordering hyperbole.

Today, Alex and son Paul have made Quilceda Creek one of the world’s greatest estates, racking up an amazingly consistent track record of 98-100 points scores over the past 15 years with no score lower than 96 points (only twice in 15 years) with their flagship Cabernet. Quilceda Creek’s Cabernet Sauvignon remains the benchmark for what can be achieved in Washington  – and dare we say, and the United States.

So imagine our excitement when we learned that my colleague Jeff Fournier and I, along with David Leclaire, had been invited to attend Quilceda’s release party for the 2014 Columbia Valley Red (CVR) and the 2014 Columbia Valley Cabernet last month.

When we arrived, there was already a crowd. We quickly found the two tasting tables and made a beeline to the 2014 Columbia Valley Red Blend. Good thing we were early because the tasting room soon was filled to capacity. Amazing appetizers were tray-passed around the room. This was a party for the Seattle area wine trade, so we were able to hobnob with friends we hadn’t seen for months.

2014 is looking to be another outstanding vintage in Washington State and you can taste the concentration in both the Columbia Valley Red (CVR) and especially in their flagship Cabernet.

When we were done tasting, we went to the winery behind the tasting room to pick up our allocation of both wines. Thankfully, Jeff’s car was big enough to hold the cases of wine.

Below are my tasting notes.

Quilceda 2014 Columbia Valley Red $51.99/bottle

The 2014 Columbia Valley Red was beefier than the 2013. The fruit was noticeably darker and fuller bodied and the tannins were smooth and well-integrated. If I had to rate the wine, I’d give it 93 points.

Quilceda 2014 Columbia Valley Cabernet Sauvignon $171.99/bottle

The big brother, the Columbia Valley Cabernet was outstanding. The wine is rich, intense and loaded with black currant and cassis fruit. The tannins were big and long on the finish accentuated by a contrail of that dark fruit. This wine needs some age to come together but I think it will be amazing in 7 to 10 years. I’d give it 97 – 98 points but I’m being very conservative because the Cab is in its infancy.

~ Arnie

Jeff’s Januik Blend

I recently attended a blending seminar at Novelty Hill Januik Winery in Woodinville with the Master of Merlot himself, Mr. Mike Januik. We were given five wines, out of barrel, from different sites and tasked with blending and bottling our own wine. There were no rules.

First, I started with the Stillwater Creek Merlot. This is a cooler vineyard than most and makes for a great Merlot site, because Merlot ripens earlier than the other Bordeaux varietals. This wine is soft and plummy with a round mouth feel and dark berry fruits, it will be perfect for the mid pallet of my blend and could soften any hard edges the other wines might have.

Second,  I tried the Cabernet Franc from Ciel du Cheval –  one of Washington’s most famous vineyards on Red Mountain. Wow! The aromas soar from the glass with violet, red and dark berry fruits carrying through to the pallet. My impressed self thought, “I MUST incorporate this in my blend!”

Third, I tried the Malbec from Stillwater Creek. Oh boy, a very showy wine with dark berry fruit and creamy texture, it is dense and dark.  I realized  I would have to be careful with this one if I wanted to blend with it. A wine like this could overpower a blend.

Number four was a Cabernet from the Wahluke Slope and the Weinbau Vineyard. A good example of Cabernet with slight herbal notes, red and black currants and Mocha nuances. This is a medium to full-bodied wine with moderate tannins.

Number five was the Shaw vineyard Cabernet from Red Mountain. This wine has the markings of good Cabernet, like the Weinbau, but is bigger in structure. It has more concentration of fruit weight and tannin with good acid to make it balanced. I liked it, and a little could go a long way in a blend.

After tasting the five selections given, and I was tasked with coming up with my own blend. The question to myself was, do I want something out of the ordinary or try my hand at a classic style that could compete with the world’s best.  I decided to go for a right bank Bordeaux style with a slight twist.

I eliminated the Malbec and the Weinbau Cabernet, as they didn’t have the structure I need, and decided to use the other three wines.

My blend:

50% Ciel du Cheval Cabernet Franc

30% Stillwater Creek Merlot

20% Shaw Cabernet from Red Mountain.

Typically you wouldn’t see any Cabernet in a right bank Bordeaux style wine, but I wanted to add a little mussel to this blend.  I used a heavy dose of Cab-Franc, because I liked it so much, and the Merlot helped soften and smooth out the transition from the mid-palette to the finish.

My blend resulted  in a wine with floral aromas and dark fruit that expressively carry through to the palette, with a soft and seamless texture in the transition, and a long finish. Too bad I only got to make one bottle.

I hope you enjoyed reading this blog and maybe learned something. If you ever have any questions about Washington Wine or anything at all please e-mail me Jeff@esquin.com

~ Jeff

Women in Wine in the Sky Lounge

Curated by Brass in Pocket, in support of the Walla Walla Community College, comes an event celebrating amazing women in Walla Walla wine history. Join us for appetizers and wine tasting on March 22nd, 5 – 8PM, in the Sky Lounge at Esquin Wine and Spirits!

Featuring:

Ashley Trout – VITAL WINES – Vital Wines produces wines that complete a circle. All proceeds go to the SOS clinic,  a free, non-profit health care clinic in the Walla Walla area dedicated to helping people get the healthcare they both need and deserve – no questions asked. These wines give back to those that provide us with beautiful wines throughout the Walla Walla valley.

Amy Alvarez-Wampfler – Abeja – With it’s namesake meaning Bee in Spanish, Abeja ‘ah -BAY – ha’ pays homage to the care of the land and the times when farming implied a respect for the environment . Abeja creates wines with the philosophy that each day we can make a difference in the quality of our care for the land.
Mary Derby – DAMA Wines – Started by Mary Tuuri Derby,  a visionary, artist, and dreamer, DAMA wines began with community and continues with love. Recognized for their bold, trailblazing wines, DAMA has been emerging from a small boutique winery to a power brand.
Selena Kritsonis – Woodward Canyon Winery – Along with a 14-acre Estate Vineyard in Walla Walla Valley, Woodward Canyon sources fruit from a handful of well-established Washington state growers including Champoux Vineyard, one of the older vineyards in the State.

Sabrina Lueck – College Cellars – A non-profit teaching winery located at the Center for Enology and Viticulture on the campus of the Walla Walla Community College. College Cellars wines are crafted by students as a part of their study of the science of wine making.

$40

100% of ticket sales support a scholarship for women in the Walla Walla Community College Enology & Viticulture program, additional donations accepted at the event.

 

Saviah tasting with the winemaker Rich Funk

Richard Funk winemaker of Saviah Cellars has been crafting wines in Walla Walla Valley since 2000.  The winery strives to produce rich, artfully balanced wines that showcase unique soils and climate.  We are proud to say we have carried their wines since their first commercial vintage production.  You could say “we got that funk”!

Join us for our tasting with the winemaker event with Saviah and Rich Funk on March 15th, 6 -7:30pm, in the Sky Lounge.

$15 tasting fee, which can be used towards your purchase, space is limited RSVP by calling 206.682.7374

 

Washington Exploration Series with Regina Daigneault

Washington Exploration Series with Regina Daigneault featuring wines from:

WT Vintners | Lauren Ashton | Otis Kenyon | Andrew Rich | VITAL 

March 8, 6-7:30PM, in the Sky Lounge

We welcome Regina (Reggie) Daigneault – for a tasting exploration series of the Pacific Northwest, beginning with Washington, in celebration of Washington Wine Month. Reggie has been a wine educator for the past 15 years, bringing together a respected following of wine lovers, foodies, and enthusiasts alike.

We begin our Washington Exploration Series by exploring the viticulture regions within Washington State. We will look at why the vineyards, climate, and soils differ from each other. We will explore the cooler climate wines from Columbia Gorge along the Columbia River, and taste the differences of the Walla Walla, Columbia, and Yakima Valleys. Guests will feel the soils and rocks of these regions, while noticing how geology can define the flavors of the grapes.

 

$15 tasting fee, which can be used towards your purchase

small eats will be provided

Space is limited, RSVP by calling 206.682.7374

 

Join us for the full exploration series:

California Series 4/19 6 – 7:30PM in the Sky Lounge

Oregon Series 5/10 6 – 7:30PM in the Sky Lounge

Weekend Wine Pairing – French Onion Soup and Gorman Old Scratch GSM

The weather always drives my cooking decisions and with the crazy “thunderhailsnowmageddon” we have been experiencing of late I just want to make a hearty soup and curl up with a good book and nice glass of wine. Nothing says hearty winter soup like a classic French Onion Soup. Now before you say oh but that is so time consuming, a weekend afternoon is a perfect opportunity to spend some leisure time in the kitchen. The recipe is simpler than you might think, and the payoff is definitely worth the effort.
A bowl of French Onion Soup, a simple salad and a nice bottle of Red et voilà you have a fantastic weekend supper. If you want to make more of a meal of it add a large plate of charcuterie, pate or rillettes, with cornichons and mustard.

 
Tradition has it that a nice white or red burgundy is a great pairing for this dish. Any medium bodied red with nice fruit and good minerality will pair beautifully – think Beaujolais, Dolcetto or Barbera. Want to class is up? A great Châteauneuf-du-pape will rock everyone’s world. Today, I am pairing with new red from my buddy Chris Gorman, the Old Scratch GSM.


Gorman Winery Old Scratch GSM Columbia Valley 2014 $24.99
A Syrah driven blend (80%Syrah, 10%Grenache, 10% Mourvedre) that spends 24 months in French oak is a dark magenta in the glass with lively aromatics and a spicy palate with plenty of dark fruit- boysenberry, blackberry, currant and licorice notes. Medium bodied with soft tannins and a telltale mineraly finish that leaves you wanting more. 420 cases produced.
Sourced from some of Washington’s finest vineyards; Klipsun, Boushey, Lonesome Springs, Kiona, and made in much the same manner as his Pixie Syrah, that last couple of vintages have received 94 pt scores! (and is almost twice the price!)
Chris founded his eponymous winery in 2002 and has garnered accolades from virtually every wine publication on the planet. He came to winemaking from years working in the wine trade, because of that experience he makes wines that are easy to like, because he knows what people like. Now well into his 15th year and producing some 8000 cases of wine, he is no longer a garagiste having to steal grapes from friends, he is one of Washington State’s leading winemakers. The Old Scratch GSM is proof that he not resting on his laurels.

French Onion Soup (Soupe à l’Oignon Gratinée)

6 Tablespoons Butter

6 medium Yellow Onions (2lbs)

1 clove garlic chopped

2 cups water

2 tablespoons Flour

1 cup Sherry Amontillado

6 cups Beef stock, homemade if you can

1 bay leaf

2 Thyme sprigs

Salt and pepper

2 tablespoons Cognac

1 teaspoon Vinegar, Cider or sherry

1 teaspoon Worcester Sauce

Toasted baguette, about 8 slices ¼ inch thick

Gruyere Cheese, Grated, about 12 ounces

Chives for garnish

Click here for printable recipe and instructions

~ Lenny

 

 

Eroica Riesling: A Retrospective

eroica riesling washington wine

Had the opportunity to take part in tasting a vertical of Eroica Riesling at Wild Ginger. This collaboration between Chateau Ste. Michelle and Ernst Loosen from Germany is a benchmark for Washington Riesling. What started as a handshake deal between two winemakers has become a great partnership showcasing the potential for great Riesling in Washington State. We tasted the 2005, 2007, and 2010. I preferred the 07 as it (to me) had the most acidity. And thought it’s kind of a duh to say that Riesling is great with Asian cuisines, the wines really shifted to another level with the food. Especially noteworthy was the green papaya salad; it was put on this Earth to be enjoyed with Riesling!

The real show-stopper, however, was getting to try two vintages of the Eroica Single Berry Select. A TBA-style dessert wine of miniscule production, it’s a treat to try one let alone two vintages. (BTW, TBA is German for delicious, rare, nectar-like Riesling that’s picked berry-by-berry.) The 2001 (seen on the right in the above photo) was poured first and I have to say I was astonished by the color. It had already taken on a much deeper, darker color than the 2007 poured next to it. It was the Wine of the Day for me.

This special event was part of a larger, summer-long celebration of Riesling. Whether it’s from Washington or anywhere else in the world, I cannot recommend Riesling highly enough as one of the finest, most age-worthy, food-friendly wines.

Full Disclosure: This tasting and lunch was provided by the winery.

A Twist on Washington Red Wine: Comparing Cork and Screwcap

Hogue Genesis Merlot 2003
The cork versus screwcap debate gets most contentious when talking about how red wine will age when sealed under one closure versus the other. So it was a rare treat to be invited to attend a seminar hosted by Hogue Cellars to taste five bottles of 2003 Hogue Genesis Merlot, each sealed under a different closure. How, at 8 years of age, would each red wine fare? (Read my previous post to see how Hogue’s screwcap-sealed Riesling performed starting with the 2004 vintage.)

After sampling the red wine in glasses A-E we found out what kind of closure was used to seal the bottle:

  • A: Saranex* screwcap (with nitrogen dosing)
  • B: Saranex screwap (no nitrogen dosing)
  • C: Synthetic cork (low oxygen ingress)
  • D: Natural cork
  • E: Synthetic cork (moderate oxygen ingress)

*Saranex is a barrier film that is more oxygen-permeable than a tin liner.

My favorite? The Merlot in D, sealed with a natural cork. As Co Dinn, Director of Winemaking for The Hogue Cellars, stated, it showed “how well cork can do when you get a good one.” Even though we were discussing Hogue’s shift to 100% screwcap closures with their 2009 vintage, this was not an exercise in cork-bashing and Co’s respectful attitude and thoughtful critique of a variety of closures was much appreciated.

My least favorite was the Merlot in Glass A.  It just tasted flat. Which seemed to confirm Hogue’s decision not put any nitrogen in the headspace (area between wine and closure). The red wine needs that extra oxygen for development of secondary characteristics over time. As far as B, C, and E, they all had qualities I enjoyed and good balance between tannin and fruit; D and A just happened to stand out for reasons good and not-so-good, respectively.

Rather than looking at this issue as a battle between cork and screwcap, I found myself most intrigued about the research that Hogue did into finding the right screwcap and accounting for variables (such as sulfur level, addition or omission of nitrogen, and measuring oxygen ingress) to fine-tune the process to enable a red wine to age properly. If you really want to nerd out, there is much more information about Hogue’s screwcap study. (Including spider graphs! Which just sound cool.)

So how do you feel about putting reds sealed with a screwcap in your cellar?

A Hogue Riesling Vertical

Hogue Riesling Vertical
When you get a chance to taste a vertical of wine, normally images of something very fancy-pants, precious, and expensive come to mind. But at Hogue’s presentation/tasting detailing the results of a new study about alternate closures (and switch to 100% screwcaps starting with the 2009 vintage), their humble Riesling shined. We sampled a vertical from 2004-2009, all sealed under screwcap. The 2004 was still lively-tasting, showing some secondary characteristics and a little bit of a funky, earthy finish; one to guzzle-up in the near future. (Maybe I’m splitting hairs a bit about the finish; keep in mind this is a sub-$10 Riesling. The 05 is still going strong; I don’t think it’s even plateaued yet.) All the Rieslings had good balance between sweetness and acidity; much more refreshing than cloying. This is the second time I’ve taken part in this tasting and I’ve walked away with the same thought: “Why am I not stashing away a case (or more) for a few years?”

Director of Winemaking Co Dinn gave us an interesting background in all the trials and tests to determine how wine ages when sealed under screwcap. This was especially daunting as, he explained, “People who make screwcaps are capmakers, not winemakers.” Co’s team at Hogue had to do a lot of research into how the wine in the bottle was affected by oxygen transfer. It was also great to have Gary Hogue in attendance. He spoke of his farming background, and how when his family went into the wine business he “couldn’t even pronounce Gewurztraminer.” Gary also talked about the reason the company started experimenting with alternate closures: “When you have your name on a product and there is a problem, you’re embarrassed.”

After the round of Rieslings we got into the reds. Five glasses of 2003 Genesis Merlot–each from a bottle sealed with a different closure–were set in front of us. We would find out after trying the lot which was which. Now this was really interesting. So interesting, in fact, that I think it deserves a separate  post. (Stay tuned.)

So what’s your take on wines sealed with a screwcap?

x
pname

Product was successfully added to your shopping cart.

« Continue shopping
Checkout »
x
Error

huston we have a problem

« Continue shopping
© 2016 Mad Wine™ All Rights Reserved by Esquin Wine Merchants. logos