2023 Pepper Bridge Vineyard Red Wine

Happy Memorial Day!  I spend the day planting flowers at the cemetery for my family, and now it's time to enjoy the classic cookout that we all enjoy.  Before I get to grilling, it's time to open a nice bottle of wine. Tonight it's a recent wine club shipment from a Walla Walla favorite, Pepper Bridge!  The 2023 Pepper Bridge Vineyard Red Wine is a blend of Merlot (37%). Cabernet Sauvignon (27%). Malbec (27%) and Petit Verdot (9%) all harvested from the Pepper Bridge Estate Vineyard in the Walla Walla AVA of Washington.  So let's see how this latest vintage is shaping up!

The wine is a deep ruby color in the glass with great clarity. A gentle swirl of the glass reveals aromas of blackberry, cherry and leather with undertones of oak.  The first sip is a rush of ripe black fruit, cherry, blackberry and currant that transition easily to some notes of charred oak and dark chocolate midpalate.  The tannins are velvety smooth, providing for a wonderfully smooth dry finish that lingers for a minute or more.  

I would rate this wine a solid 9, as it's just a pleasant red wine, ideal for meals or just sipping on the patio with family and friends.  This wine would pair well with braised short ribs, rack of lamb or hearty pasta, but what it really wants is a big honkin' steak!  And we are in luck, as I am enjoying this wine with a prime tomahawk ribeye grilled Pittsburgh rare on a bed of sautéed onions and mushrooms with fresh grilled corn on the cob and bacon roasted Brussels sprouts.  Cheers!

2021 Reininger Sangiovese Grosso

Happy Sunday!  I think I had a productive day, mainly because I feel like I'm about to collapse on the couch!  I went to church, then rehearsal this afternoon, then I pulled two gallon buckets of dandelions (I think it's getting better since it's one less bucket than last weekend!) and then I mowed for the first time this year before starting dinner.  Which brings me to the wine for this evening, the 2021 Reininger Sangiovese Grosso from the Seven Hills Vineyard in the Walla Walla AVA of Washington.  Let's see how this wine is tasting and whether I made the right choice for my Sunday dinner!

The wine is a deep ruby color in the glass with great clarity, just what you'd like to see in a Sangiovese Grosso.  The nose presents enticing aromas of candied cherry, strawberry with some hints of lilac.  The first sip is a blast of ripe red fruit, cherry, strawberry and currant, but with none of the sweetness the nose was projecting.  Midpalate, you have some notes of pipe tobacco and white pepper spice, before a reprise of warm berry cobbler.  The tannins are silky smooth, providing a perfect base for the long, dry finish.

Overall, I would rate this wine a solid 9, as it's just a classic tasting Italian varietal that pays homage to the European heritage.  This wine would pair well with a variety of dishes, but it really needs to be paired with the food of Italy, from hearty Florentine steak, to classic pasta, from baked lasagna, stuffed shells to a hearty Bolognese.  Tonight, I am enjoying this wine with a long-time favorite, bucatini with mussels fra diavalo, topped with fresh basil and shaved parmesan.  Cheers!

2019 Gramercy Cellars Lower East Columbia Valley Cabernet Sauvignon

Happy New Year's Eve! I had to post tonight since I am really having my New Year's dinner tonight, as I'm heading to a pot luck with friends tomorrow.  So here we go!  Tonight, I've opened a bottle of a recent purchase from Wines Till Sold Out, as they had a nice selection of wines from Grammercy Cellars, producers of some top notch Syrah.  But tonight, I've opened a bottle of 2019 Gramercy Cellars Lower East Columbia Valley Cabernet Sauvignon.  This wine is a blend of Cabernet Sauvignon (90%), Merlot (9%) and Petit Verdot (1%) from the Phinney Hill (50%), Pepper Bridge (25%) and Grammercy Estate Vineyards in the Columbia Valley AVA of Washington.  So, let's see how this wine is tasting!

The wine is deep ruby color in the glass, not as heavily bodied as some Cabernets, but still quite endearing.  The nose presents aromas of leather, cedar and a beautiful forest floor, intermingled with ripe Bing cherry, Marionberry and wonderful dried herb notes.  The first sip is classic Columbia Valley Cabernet, with a rush of blackberry and cherry fruit that ease gracefully into some tawny vanilla bean notes, before transitioning into some classic dark chocolate and mocha notes midpalate.  The tannins are smooth as silk for the lovely smooth dry finish, with a reprise of dried Italian herbs at the end.

Overall, I would rate this wine a solid 9, as it punches way above its weight class, particularly as a $20 purchase from WTSO.  This wine would pair well with a variety of hearty winter dishes, from leg of lamb to braised short ribs, grilled tri-tip London Broil to hearty mushroom pasta.  Tonight, I am enjoying this wine with my New Year's Eve dinner of a rare grilled petit bison tomahawk with some linguine tossed with garlic, olive oil and sautéed broccoli rabe.  Cheers!

2010 Clarendon Hills Hickinbotham Grenache

Happy first Saturday of October, which of course means it's Cellar Saturday, that magical day where I raid the cellar for a wine at least a decade in the making.  Tonight, I've opened a bottle that hasn't been in my cellar very long, as I bought it from Wines Till Sold Out back in August.  The 2010 Clarendon Hills Hickinbotham Grenache is a 100% Grenache grown from old vines in South Eastern Australia, using whole berry fermentation with wild yeast, in an effort to enhance the Provencal character of the wine.  So, let's see how this wine is tasting 14 years after harvest!

The wine is a lovely ruby color in the glass, with a hint of amber along the edges as you might expect from such a vintage.  A gently swirl of the glass reveals aromas of earthy tar, black cherry, vanilla bean and hints of leather.  The first sip is a rather surprising rush of fruit, with black cherry, fig and plum that easily transition to some earthy notes of peat and wild mushroom midpalate, before easing into some black pepper spice at the finish.  The tannins are silky smooth, providing for a velvety smooth dry finish that will have you quickly reaching for another sip.

Overall, I appreciate this wine for it's decidedly French character, despite being grown a half a world away.  This wine would pair well with a variety of Mediterranean dishes, from grilled lamb, mellow seafood or braised short ribs.  Tonight, I am enjoying this wine with a Mediterranean classic of grilled octopus with grilled summer squash, red onions and peppers.  Cheers!

2020 Stolen Horse Syrah

Happy Saturday!  It's certainly starting to feel like fall, in fact we are supposed to get some frost tomorrow night!  Thankfully I made a quick call to my sprinkler guy yesterday and we got everything winterized before the first freeze.  In any case, tonight it's time for a nice dinner that might be a last hurrah of summer, along with a wine that I've enjoyed for nearly a decade (see my previous reviews of the 2013, 2015, 2016, 2017, 2018 and 2019 vintages).  The 2020 Stolen Horse Syrah is a Syrah (97%), co-fermented with a bit of Viognier (3%) sourced from the Loess, Flying B, Kenny Hill and LeFore Vineyards in the Walla Walla AVA of Washington.  So, let's see how this wine is tasting.

The wine is a deep ruby color in the glass, ideal for a nice Syrah.  A gentle swirl in the glass reveals aromas of smoked meat, blackberry jam, blueberry and hints of lavender.  Take a sip and you're treated to an evolving mix of black and blue fruit, charred oak, and a bit of tart cherry before easing into some notes of earthy tar and white pepper midpalate.  The tannins are silky smooth, a perfect base for the long dry finish that will have you contemplating the depth of flavor you just experienced.

Overall, I would rate this wine a solid 9, as it's just a lovely example of the varietal with a cascade of terroirs from the Walla Walla Valley.  This wine would pair well with a variety of dishes, from cedar planked salmon to barbecue, fall pasta to risotto.  Tonight I am enjoying this wine with a last gasp of summer, some barbecued beef ribs, corn on the cob and sriracha slaw.  Cheers!

2019 Manu Propria Ex Animo

Happy Saturday!  It's been a day or errands, memorial services and volunteer work today, so now I'm ready for a bit of relaxation and a nice dinner.  Tonight I've opened a bottle of wine that just came out and I was fortunate to secure a few bottles given the limited production.  The 2019 Manu Propria Ex Animo is a 100% Cabernet Sauvignon from the Red Willow Vineyard in the Yakima Valley AVA of Washington. This is the first time I've been able to secure some of this wine since the 2015 Vintage and I'm looking forward to this wine as it is made with some Clone 191, which is the same Cabernet clone used in the Seven Hills Summit View Cabernet, which is a long-time personal favorite.  So, let's see how this wine is shaping up!

The wine is a deep, inky black at the center with bright ruby along the edges, a testament to the varietal.  A gentle swirl reveals aromas of leather, ripe cherry and plum with just a hint of floral notes.  The first sip is a rush of cherry that's at first tart, and then evolves into a ripe sweetness, along with some ripe red plum that linger into some mild earthiness of oak and a hint of mint midpalate.  The tannins are silky smooth, providing for a delightfully smooth dry finish that lingers into a reprise of tart acidity at the end.

Overall, I would rate this wine a solid 9, as it is a wonderfully classic Cabernet that shines through the classic Bordeaux-esque characteristics that make me love Washington wine.  This wine would pair well with a range of hearty winter dishes, from beef stew and chili, to prime rib or hearty pasta.  Tonight I am enjoying this wine with a big honkin' porterhouse grilled rare, with some blistered cherry tomatoes, grilled leeks and bacon roasted Brussels sprouts.  Cheers!

2019 Seven Hills Walla Walla Cabernet Franc

Well, with a big wine club shipment last week, I suppose I should have expected to make this a Seven Hills weekend!  Tonight I'm having my neighbors over for a classic home-spun Sunday dinner and so I thought one of the recent wines would be a perfect one to accompany our dinner, the 2019 Seven Hills Walla Walla Cabernet Franc.  This single varietal wine was blended from fruit from the McClellan Estate Vineyard and the Summit View Vineyard, which are located on the southern end of the Walla Walla AVA of Washington.  So, let's see how this wine is tasting!

The wine is a deep ruby in the glass with nice clarity, just a bit less heavy looking than you might expect from a Cabernet Sauvignon.  A gentle swirl of the glass reveals aromas of vanilla, anise, ripe blackberries and a hint of white pepper spice.  Your first sip is a rush of ripe blackberry, cherry and plum that transitions to some earthy notes of dusty limestone and dried herbs midpalate.  The tannins are silky smooth, providing for a wonderfully lush, dry finish.

Overall, I would rate this wine a solid 8.5, as it's a wonderful example of a single-varietal bottling of what is usually a blending grape.  This wine would pair well with a variety of hearty dishes, from risotto and beef stew to prime rib or cedar planked salmon.  Tonight we are enjoying this wine with a Sunday dinner of braised bison short ribs with mashed potatoes and bacon maple roasted Brussels sprouts.  Cheers!

2019 Seven Hills Founding Vineyard Cabernet Sauvignon

Happy Saturday!  I spend the day running errands and it seems like I've been busy all day but haven't really accomplished much, though at least I got some groceries and found a nice photo of Yosemite at the local thrift store for only $1, so, I guess that's something.  I am also heading to a stand-up comedy show tonight featuring some friend that took a stand-up class and will hopefully be entertaining us tonight.  In any case, it's nice that Seven Hills Winery is once again able to ship directly to my house, so tonight I am enjoying a recent wine club feature from them, the 2019 Seven Hills Founding Vineyard Cabernet Sauvignon. So, let's see how this wine is tasting!

The wine is a deep, inky black at the center, with bright garnet along the edges.  A gentle swirl in the glass reveals aromas of leather, black raspberry, cherry and a hint of violet, beckoning you to take a sip.  That sip reveals a rush of ripe black fruit intermingled with some tart cherry before transitioning to some earthy notes of dusty limestone and cocoa powder midpalate.  The tannins are silky smooth and well integrated, making for a luscious and very dry finish that lingers for a minute or more.

Overall, I would rate this wine a solid 9, as it's just a classic example of what a Walla Walla Cabernet should be.  This wine would pair well with a big steak, venison or lamb, but would also pair well with some hearty black bean chili or wild mushroom risotto.  Tonight I am taking the road most traveled and enjoying this wine with a rare grilled ribeye along with some grilled leeks and asparagus and oven-roasted fingerling potatoes I picked up at the farmer's market this morning.  Cheers!

2016 Château Sénéjac Haut-Médoc

Well, it's Sunday and I've spent the day lounging around the house as it's been snowing much of the day, but that's okay, since sometimes you just need a day to relax.  And with relaxation often comes a bit of wine and tonight I've opened a bottle that I picked up at Costco yesterday, the 2016 Château Sénéjac Haut-Médoc.  Now when I first learned to love red wine it was in Paris, where I was working for three weeks, and the office receptionist was kind enough to give me a primer on Bordeaux and the subtleties of each type (surely I had to get some Margaux, as that was the best, but don't forget the Saint-Emilion, Saint-Estephe and Pomerol!).  I still have a bottle of '86 Margaux that I brought back from that trip amidst the case of wine I carried back on the plane.  But when I got home I really fell in love with some nice Haut-Médoc wines, likely due to their reliance on Cabernet in the blend.  This particular wine is a blend of Cabernet Sauvignon (51%), Merlot (36%), Cabernet Franc (9%) and Petit Verdot (4%), so let's see how this is shaping up!

The wine is a deep ruby color in the glass, classic coloration for the Cabernet heavy blend.  The nose is a refreshing breath of fresh Gironde left-bank air, with aromas of leather, cherry and blackberry with hints of toasted vanilla over the top.  The taste is a rush of ripe red fruit, cherry, currant and cassis that transitions nicely to some earthy aromas of dusty limestone and smoke midpalate.  The silky smooth tannins provide the ideal base for a classically dry Bordeaux finish that is at once elegant and muscular.

Overall, I would rate this wine a solid 9, as it's been some time since I've been able to enjoy a nice Bordeaux, and at just $17, this was also a solid value.  This wine would pair well with a broad range of dishes, from pasta to steak, lamb to seafood, or just sipping with friends and family.  Tonight I am enjoying this wine with a lemon pepper wild Alaskan salmon filet along with a Meyer lemon and dill cream sauce, some oven roasted purple carrots and jasmine rice.  Cheers!

2006 Raymond Merlo Estate Vineyards Napa Valley Cabernet Sauvignon

Well it's the first Saturday of November, which means it's Cellar Saturday!  That magical time when I dig into the cellar for a wine that's been waiting to be tasted for a decade or more.  Tonight, after spending nearly seven hours working in the yard blowing and raking leaves, I could use a nice dinner and glass of wine to relax, maybe I'll even have a fire tonight!  Tonight's Cellar Saturday wine is the 2006 Raymond Merlo Estate Vineyards Napa Valley Cabernet Sauvignon, from the Oak Knoll district of Napa Valley.  So let's see what we've been waiting for!

The wine is a deep, inky color at the center, with bright ruby along the edges.  The nose is an interesting combination of smoke, candied plum and a hint of lavender over the top.  The taste is quite interesting, with a rush of blueberry and currant, that transitions nicely to some notes of vanilla bean midpalate.  The tannins are silky smooth, providing for a soft, voluptuous and very dry finish.  With the sweet fruit notes and vanilla, this wine is just perfect for fall, ass at least it will help balance out all the pumpkin spice!

Overall, I would rate this wine a solid 8.5, as it's a wonderfully structured wine that's so very different from the typical, big and bold Cabernets from Napa Valley.  This wine would pair well with a variety of hearty fall dishes, from mushroom risotto to chili and stew.  Tonight I am enjoying this wine with a rare grilled New York strip with some Bearnaise sauce, grilled leeks, steamed Brussels sprouts and a baked potato.  Cheers!

2016 Duckhorn Napa Valley Merlot

Well, my long week is over and it's time for a bit of relaxation.  I have to admit I didn't do much today beyond a few chores, so hopefully I'll be more motivated to do some yard work tomorrow.  But tonight it's time for dinner and a nice glass of wine and tonight it's a wine from Napa Valley's outstanding 2016 vintage (I've been reading a significant amount of praise for this vintage recently), the 2016 Duckhorn Napa Valley Merlot. This wine is a blend of Merlot (77%), Cabernet Sauvignon (22%) and a touch of Malbec (0.5%) and Petit Verdot (0.5%).  So let's see if this wine lives up to the praise!

The wine is a deep inky black at the center, with bright ruby along the edges, a bit more like a Cabernet than a pure Merlot.  The nose is a lofty combination of blackberry, vanilla, leather and a hint of anise.  The taste is a rush of ripe fruit, bing cherry, blackberry and currant, with just a hint of strawberry to throw you off balance.  The tannins are silky smooth with bright acidity that provides a bit of a twang on the lingering dry finish.

Overall, I would rate this wine a solid 8.5, it's certainly a solid effort for a Merlot, but I'm interested to see how this might develop over the next few years.  Unlike a the seemingly singular food pairing focus of Napa Cabernet with steak, I would enjoy this wine with a broad range of dishes, from beef stew to chili to pasta to salmon, and of course steak.  Tonight I am enjoying this wine with a Zahtar spiced Angus New York strip, with some parsley buttered red potatoes and steamed Brussels sprouts.  Cheers!

2015 Buty Conner Lee Vineyard Merlot-Cabernet Franc

Happy Monday!  I came home today to find my garage door not working, and then realized that it wasn't working because the power was out all over the neighborhood.  So, I did what anyone would do, yard work!  As I finished mowing, the power was restored and you all got to have this wonderful wine blog post.  Tonight I've opened up a bottle of a future wine club selection, the 2015 Buty Winery Conner Lee Vineyard Merlot-Cabernet Franc. This is my first wine from Buty, and this one is a classic Columbia Valley Bordeaux style blend of Merlot (67%) and Cabernet Franc (33%).  So let's see how this one tastes!

The wine is a deep ruby color in the glass, as you'd expect from Merlot and Cabernet Franc.  The nose is a wonderfully earthy combination of dusty limestone, leather, musk and candied cherries that has a distinctly Tuscan sort of vibe.  The taste is a rush of ripe blackberry, cherry and boysenberry that completely envelops the palate before transitioning to some notes of white pepper spice and a hint of lavender.  The silky tannins are well integrated for a wonderfully complex, long dry finish that lingers.

Overall, I would rate this wine a solid 9, as it's just a wonderful example of some of the great blending in the Columbia Valley.  This wine would be great paired with a big steak, but it would also sing with some pizza or barbecue.  Tonight I am enjoying this wine with some braised beef short ribs, mashed potatoes and some bacon roasted broccoli rabe.  Cheers!

2015 Reininger Walla Walla Syrah

Happy Tuesday!  It's been a busy week for me so far and it's not even hump day yet, so here's hoping a nice glass of wine will help smooth things out.  Tonight I've opened a bottle of my most recent wine club selection from Reininger Winery, the 2015 Reininger Walla Walla Syrah!  I am a big fan of Chuck Reininger's wines, as his creativity and blending talent really highlight the great quality of wines from the Walla Walla Valley.  This wine is a 100% Syrah from the Pepper Bridge and Seven Hills Vineyards, so let's see how this one tastes!

The wine is a deep ruby color in the glass.  The nose is a cascade of earthy aromas, leather, peat, intermingled with floral notes of lavender and a hint of lilac, with undertones of ripe black fruit.  The taste is a wild rush of intensity, with rich blueberry, boysenberry and currant that transitions almost imperceptibly to flavors of olive, dusty limestone and cassis midpalate, before being treated to a hint of white pepper on the cusp of the finish.  The tannins are silky smooth and provide the ideal backdrop for the long, and exquisitely dry finish.

Overall, I would rate this wine a solid 9, as it's one of the most pleasing Syrah's I've ever enjoyed.  This wine would pair well with a wide variety of dishes for fall, from braised beef to stew and chili, to wonderful Mediterranean dishes.  But tonight I'm going off script and enjoying this wine with some pan seared sea scallops on a bed of escarole along with some rice and steamed broccoli.  The rich fruit and wonderfully earthy notes of this wine are perfect to counter the richness from the sea.  Cheers!

2016 Flying B Walla Walla Cabernet Sauvignon

So today as I was about to head out and run some errands, the UPS guy showed up with my Bledsoe Family Wines fall wine club shipment!  Woo hoo!  What a way to head into the weekend!  So I've decided to open a bottle of the 2016 Flying B Walla Walla Cabernet Sauvignon and see how the second vintage is tasting (I reviewed the first vintage here).  This wine is a blend of Cabernet Sauvignon (85%) and Syrah (15%) from the Bob Healy, Lefore, Loess and Seven Hills Vineyards in the Walla Walla Valley.  I had a chance to meet the winemaker, Josh McDaniels last spring and I was impressed, so let's see how he's done with this wine!

The wine is a deep inky purple at the center with bright garnet along the edges, just as you might expect from a quality Cabernet.  The nose is chock full of blueberry, raspberry and green cedar aromas that give you a strong sense of what you're about to experience.  The taste is just a showstopper, much beyond what the aromas had me expecting.  A harmony of earthy green grass overlaid with floral hints, that reach higher to notes of dark chocolate and tobacco amid the full and velvety mouthfeel.  The tannins are silky smooth as the dry finish just marks the apex of a tasting experience that should rightfully last an entire afternoon.

It's hard to describe this wine without superlatives, so I would happily rate this wine a solid 9.5, perhaps one of the best wines I've tasted this year and such a big leap beyond the first vintage (though I really liked that one too!).  This wine practically begs to be paired with a big, rich, prime steak grilled to perfection, but I could also just see myself sipping this one on the porch tonight!  I am enjoying this wine with a marinaded tagliata steak along with a loaded baked potato and grilled Brussels sprouts, but none of that seems very important to me right now.  Cheers!

2012 Reininger Walla Walla Valley Merlot

Happy Wine Wednesday!  I had a rather busy day today, so it will be nice to relax with a nice glass of wine.  Tonight I've decided to open a nice bottle of Merlot from one of my favorite Walla Walla producers, the 2012 Reininger Walla Walla Valley Merlot.  This wine is a blend of Merlot (91%), Cabernet Sauvignon (7%) and Cabernet Franc (2%) all sourced from the Pepper Bridge and Seven Hills vineyards in the Walla Walla AVA.  So let's see how this one tastes!

The wine is a deep ruby in the glass, with aromas of black cherry, currant, black pepper over some subtle earthy notes (when I first opened the wine there was a pronounced note of olive, but that subsided with some air).  The taste is somewhat more elevated than a typical Merlot, with some nice fruit up front, particularly black cherry and currant intermingled with a bit of plum that moves smoothly to some spice and earthy notes or tar and graphite midpalate.  The tannins are silky smooth, ushering in a long, smooth and voluptuous dry finish that lingers on the palate.

Overall, I would rate this wine a solid 9, it's one of the nicest Merlots I've had in a while, and I thought it was a step up from the 2010 vintage (see here) or the 2011 vintage (see here), both of which were somewhat cooler if I recall correctly.  This wine would pair well with a variety of hard cheeses, hearty winter stews and roasts, and of course steak.  Tonight I'm enjoying this wine with a rare grilled prime sirloin over grilled leeks, with some charred cauliflower and a baked potato with sour cream and chives.  Cheers!