Joe's Winos Wine Club july 2016
Sauvignon Blanc 2015
Pedroncelli Winery has come a long way since 1927, when John Pedroncelli, Sr. purchased vineyards and a small winery in Sonoma County's Dry Creek Valley. Today, the vineyards are planted to premium grape varieties, the winery is filled with modern equipment, and wines bearing the Pedroncelli name grace tables from coast to coast. But two elements from 70 years ago remain unchanged: the exceptional site of Pedroncelli's family vineyards, and the dedication to making fine wines. This years Sauvignon Blanc is no exception. The nose is a bright blend of lemon peel, tropical fruit and limestone with hints of grass and salt. Round juicy mangos and kiwi fruit dominate the palate with sparkling minerality finishing with a touch of honey.
Potato Salad with plenty of herbs, goat cheese, fried dim sum, smoked salmon
Claret 2012 Ciel Du Cheval Vineyard
Ken Wright has achieved cult status in Oregon winemaking. He is a passionate proponent of the distinctive AVA (American Viticultural Areas) in the Northwest and the unique geology of individual sites. He's pushed the quality and style of countless wineries who look to him as a mentor in his 30 years of Oregon winemaking. Even a prolific Pinot Noir maker must branch out every once and a while. For Ken, the obvious choice was Washington State's Red Mountain AVA. This tiny appellation focuses on Bordeaux varietals offering beautiful and distinctive expressions that are both lively and structured. One of the most famous vineyard sites in the AVA is the Ciel Du Cheval. The fruit from the 120 acre site finds itself in Washington State's very best bottlings. This left bank Bordeaux style blend of 54% Cabernet Sauvignon, 33% Merlot, 8% Cabernet Franc and 5% Petit Verdot usually retails for $40. We were able to work some magic to get this to you. Plum, red currant, cherry, crushed herbs, leather, coffee, baking spices and a hint of mint all form an adept and delicately layered bouquet. The palate is juicy with tart cranberry and pomegranate followed by the dusty tannins and lively acid the region has become known for.
Summer grilling fair: steaks, pork, sausages.
Ken Wright recommends this Indian Spiced Seared Steak with Winter Tabbouleh