Friday Tasting: Sean Minor, Tascante, and Bonny Doon – 2/9/18
February 8, 2018
Join us Friday, February 9th, 5-8pm for a FREE wine tasting!
Sean Minor 2016 Sonoma Coast Chardonnay: This Sonoma Coast Chardonnay was 100% whole-cluster pressed, settled, then racked into a combination of stainless steel barrels and French oak barrels (20% of which were new), where natural malolactic secondary fermentation occurred. The wine was then aged for 10 months in French oak barrels. Golden straw hue with aromas of pear, apple, pineapple, and citrus peel. Crisp and vibrant on the palate, with green apple, guava, and pear notes, minerality, and a creamy finish. Pair with grilled lobster or crayfish.
Tascante Ghiaia Nera 2015 Nerello Mascalese: Tascante is located just to the north of the Mount Etna volcano of Sicily. Needless to say, this is volcanic soil. The primary red varietal grown here is Nerello Mascalese (wines coming from inside the Mount Etna appellation are called Etna Rosso). The 2015 Ghiaia Nera expresses its volcanic terroir, but is balanced by lively acidity and mellowed after being aged for a year in 600 Liter Slavonian oak barrels. Notes of unctuous flowers, thyme, and baking spice, with firm but polished tannins. Pair with pizza and simple pasta dishes.
Bonny Doon 2014 “A Proper Claret,” California: Winemaker Randall Graham is notorious for disfavoring Cabernet Sauvignon as a varietal – the most planted grape varietal in the world, in fact. So it may come as a surprise that he decided to create a blend with so much Cabernet in it. Consistent with Graham’s style, however, this is no full-bodied, over extracted California Big Boy: rather it is made in the style of the Claret, a light-bodied yet structured, every-day-drinking wine that Bordeaux used to be known for until the 19th century. The blend consists of 36% Cabernet Sauvignon, 22% Petit Verdot, 22% Tannat, 9% Syrah, 7% Merlot, 3% Cabernet Franc, and 1% Petit Sirah. This wine is lean, refined, not overly alcoholic or overly oaked. Crunchy red fruit and spice aromas. Cherry, plum, and sandalwood on the palate with refreshing acidity and light tannins. Pair with pasta, charcuterie, grilled sausages, or just about anything else.
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