2021 Inspire Moore Winery "Change" Blaufrankisch

Happy St. Patrick's Day!  Of course having just a bit of Irish in my heritage, I still use this holiday as an excuse to stink up my house with aromas of corned beef and cabbage, because it's so delicious!  But what wine to serve with it?  I'll admit my usual go to is a nice dry rose, but I didn't have any available, this being technically still winter, so I've decided to open a wine I picked up in the Finger Lakes of New York on my summer vacation.  The 2021 Inspire Moore Winery "Change" Blaufrankisch is a pure example of the varietal, that they espouse as their go to wine for barbecue (and I don't disagree) but let's see how it stands up to corned beef!

The wine is a very light garnet color in the glass, edging ever so close to rose, but still distinctly red.  A gentle swirl reveals aromas of earthy tar, strawberry, sweet cherry and smoky oak.  Take a sip and you are treated to a rush of tart cherry, oak and a bit of funk that transitions easily to some notes of dusty limestone and earth midpalate.  The tannins are ever so smooth, aiding the soft dry finish with a reprise of acidity at the end.

Overall, I would rate this wine a solid 8, as it's an ideal light red wine for a St. Patrick's day dinner, that's also a pleasant departure from the standard fare of Pinot Noir.  This wine would be excellent with barbecue, burgers, tacos or pizza, the perfect midweek wine and it was a terrific value at just $20.  Tonight, I am enjoying this wine with my traditional corned beef, cabbage, red potatoes and carrots.  Cheers!

2019 Stolen Horse Syrah

Happy Sunday!  It's been a busy one for me, as I went to a graduation party and then completed a few projects around the house, and now I'm definitely ready for Sunday dinner and a nice glass of wine.  Tonight I've opened a bottle of a wine club shipment from the Bledsoe Family Winery that arrived on Friday.  The 2019 Stolen Horse Syrah is a classic Syrah (98%) co-fermented with Viognier (2%) sourced from the Lefore, Flying B, Loess and Kenny Hill Vineyards in the Walla Walla Valley AVA of Washington.  So, let's see how this new vintage is tasting!

The wine is a deep ruby color in the glass, with nearly a Cabernet sort of feel.  After letting this one breathe for an hour or so, a easy swirl reveals aromas of green grass, smoky oak, and hints of wild berries that beckon you to taste.  Take a sip and you're greeted with a cascade of flavors, from blueberry reduction, to olive tapenade, smoke and earthy mineral notes.  The mouthfeel on this wine is a real treat, with velvety texture and well structured tannins to provide for a delightfully dry finish that lingers.

Overall, I would rate this wine a solid 9, as it's such a solid example of the varietal, but also such an intriguing wine.  This wine practically begs to be paired with a hearty meat dish, from a grilled pork tenderloin to barbecued beef ribs.  Tonight I am enjoying this wine with a classic Sunday dinner of herb crusted rack of lamb with potato puree, red wine demi and haricots verts almondine.  Cheers!

2005 Helix Stillwater Creek Merlot

 Happy Cellar Saturday!  It's the first Saturday of a new month and time to dig in the cellar for something at least a decade in the making, and tonight I have opened a bottle from a recent library tasting done by Chuck Reininger and the gang at Reininger Winery.  In this case it was a tasting of library Merlots from the Helix label and tonight I've opened a bottle of the 2005 Helix Stillwater Creek Merlot.  So, let's see how this wine is tasting!

The wine is a deep, inky color at the center, with bright ruby along the edges, characteristic of the varietal, but still bright for the age of this wine.  A quick swirl in the glass releases aromas of charred meat, white pepper spice and faint hints of white floral notes, that just exclaim the rustic nature of this wine.  A quick sip reveals flavors of black cherry, currant and umami, that transitions nicely to some smoky oak and earthy tar notes midpalate.  The tannins are well integrated, but the acidity is rather abrupt at the long, very dry finish.

Overall, I would rate this wine a solid 9, as it's just a very interesting, mature Merlot that's a real treat to drink.  This wine would pair very well with charred meat, steaks, chops, grilled pork tenderloin or even some earthy dishes like a wild mushroom risotto.  Tonight I am enjoying this wine with some friends that came over for some grilled picanha, along with oven roasted Yukon gold potatoes and some grilled asparagus.  Cheers!

2018 Pepper Bridge Merlot

Happy Saturday!  It's been a relaxing day for me, just enjoying some time with friends this morning and spending time reading this afternoon, I guess now it's time to enjoy a nice glass of wine.  Tonight I've decided to open the most recent vintage of Merlot from the Pepper Bridge Winery, the 2018 Pepper Bridge Walla Walla Valley Merlot.  This wine is a blend of Merlot (81%), Cabernet Franc (13%) and Malbec (6%) from the Seven Hills, Pepper Bridge and Octave Vineyards in the Walla Walla Valley AVA of Washington.  So, let's see what this wine has to offer!

The wine is a beautiful deep ruby color in the glass, classic for the varietal.  Raise a glass and you're greeted with essence of blue and black fruit, blueberry, cherry and plum with lingering aromas of green cedar and dusty loam.  Take a sip and you're greeted with a rush of fruit, blackberry, cherry and plum with flavors of toffee and smoky oak midpalate.  The tannins are smooth and supple, creating a voluptuous mouthfeel and setting the stage for a long, smooth and very dry finish that seems to linger for a minute or more.

Overall, I would rate this wine a solid 9, as it's just a classically built Washington Merlot that lends itself to quiet sipping or boisterous meals.  This wine would pair well with the classics, steaks and chops, lamb and roasts, or hearty risotto.  Tonight I am enjoying this wine with a rare grilled filet mignon on a bed of grilled leeks, along with some mashed potatoes with a red wine demiglace and asparagus with Hollandaise.  Cheers!