Three Sticks!!!

The name Three Sticks came out of the founder Billy Price being a third–in Roman numerals III, which resembles, yes, three sticks, which led to Billy Three Sticks being his nickname and Three Sticks his winery’s name. The wines come from estate vineyards in Sonoma, and each is as unique as can be. I can attest to this after a side-by-side tasting at a dinner and a later tasting of what I didn’t have at the side-by-side.

Because I am a monster who insists I taste EVERYTHING.

Unless it has meat in it. Fortunately wine is typically, for the most part, free of animal carnage, merely fueled by the passionate souls of grapevines. Yes, grapevines have souls, often more older and wiser than us.

I was lucky enough to be invited by Michelle Keene of Calhoun & Co. Communications to a media dinner, where I was even MORE lucky to be seated next to winemaker Ryan Prichard–I love assigned seating for eliminating the awkward who-sits-where of it all. Still, I love it even more when I get to sit next to the winemaker and badger even more details out of them via proximity. And badger, I mean banter politely. Nothing better than spending most of an entire dinner picking a winemaker’s brain, all the while trying not to totally hog them/allow them a second to chew their food.

To me, winemakers are artists, and learning what makes them tick is like a bonus track–it tells you something the A-side won’t. One such insight was talking to Pritchard about his engineering background – he spoke of it requiring the need to assess an assortment of information of different types and manage how they interact and affect each other (not an exact quote, but my interpretation of it). That sounded exactly like the skills a winemaker needs, so his transition to winemaking makes sense. To me. He also clearly has a passion for the land, a sentiment echoed when I inquired about his hobbies, which nearly all involved the outdoors. He strikes me as someone with the earth and air in his veins.

So let’s talk the wine! The night of the dinner, night we tasted a gorgeous and varied assortment, starting with the 2023 Three Sticks Casteñada Sonoma Coast Rosé which blended a little bit of Rhône-y everything: Syrah, Grenache, Marsanne, Roussanne, Viognier, Pinot Noir (okay that one isn’t Rhône-y) and I’m probably am missing something. It is a fuller rosé, but still fresh as a…daisy? Can daisies be fresh? I say so.

Next up came two contrasting Chardonnays–the Gap’s Crown Chard is more Chablissiene–more mineral, whereas the Durell is a little riper, perhaps more tropical. Could I pick a favorite? Um, probably not. The more I work in wine the more I am convinced that the term “favorite” is as much bullshit as the one “best friend”.

Then there were three Pinot Noirs, each more different thatn the next and I know I said I don’t pick favorites but I also REALLY loved the Gaps Crown, which makes sense as the first of the wines I’ll review below was from a subsection of the vineyard–it was darker fruit, more cola…and so…

LUCKY ME! I had the opportunity to taste through two more Pinots recently. ADORE. Here are my pithy-ish thoughts. You’re so welcome.

2021 Gap’s Pinnacle Pinot Noir, Gap’s Crown Vineyard is simply gorgeous. Selected from the jewels of the vineyard, making its name, exhibiting what a sector of the vineyard can tell. It’s like all the red and black cherry iterations on the nose–juice, ripe, and even a touch dried, it’s cherry-rific. There’s a little herbal lift and spice hiding. The palate is downright alive; it has a tickle that feels alive, subdued politely by silky tannins. The flavors echo the palate with a little more earth. Simply gorgeous–it gains nuance with time to unfold, and I think a few more years will show even more.

2021 One Sky Pinot Noir is one of the estate’s Monopoles! Aka, it is a vineyard entirely owned by Three Sticks. The nose brings buoyant red cherry, a lick of cranberry, autumn leaves, greeens and subtle cedar-allspice-vanilla new oak vibes. But dang, this wine incorporates it well! The palate is likewise somehow savory and ripe-fruited at the same dang time. The tannins? I wouldn’t even think about them if I didn’t remember I was reviewing red wine–they are present but the most velvety. It gains a bit of purple fruit dimension on the palate- a wine that presents as all sun and shine, then adds alluring shades as time passes. It finishes with more black than red cherry, with the oak having a final chime-in. Such a well-adjusted relationship betwixt juice and barrel.

Ayyyyy okay if you can’t tell I’m a huge fan of Three Sticks and also I head their tasting room has epic bathroom decor? Isn’t there a quote about how you do one thing is how you do everything?

So. Onwards!

Chard for the Dogs!

I love Chardonnay, I love animals, I love that Frank Family Vineyards is always doing cool charitable shiznit.

At hat trick of wine coolness is a good way to start a blog, no? I don’t know what else you want unless it’s cat pix. Happy to oblige:

Oh yes, the wine, the winery, the charity, let us get down to brass tacks!

Frank Family is alwasy up to new charitable shenanigans (in the best way possible). Since 2022, they have raised $55,000 for K9s For Warriors, which provides service pups for veterans suffering less-obvious-to-the-eye wounds–the program is up to 1,000 recipients! As someone who recently got a cat and did not even expect the mental benefits of having a furry friend, I think this is such a worthy cause!

So, um, yeah, you are gonna get a good wine when you buy Frank Family–years of tasting them has taught me that (not that I don’t always want to taste the latest vintage to see what’s up, and so far, I haven’t been disappointed), but your money will go towards uniting people with PTSD with support. Or should we say, uniting animals with the human who will care for them–pet adoption is a truly two-way street.

BUT WHAT DOES FRANK FAMILY WINE TASTE LIKE. WHATTTTTT?

Cool your jets I was getting there. I’ve tasted quite a few Frank Family wines over the years–they toe the line between California ripeness and poise and elegance. This Chardonnay hit that nail on the head.

The 2022 Frank Family Vineyards Carneros Chardonnay is super sharp on the nose, bringing Meyer lemon and tart apple but tempered by Werthers and allspice. The palate continues in the candied-but-not-sweet realm of browned butter and caramel, but all the same, the apple-y acid cuts through tempered with vanilla and hot cinnamon. It finishes toasty but not cloyingly so. So. FUCKING. Good.

Tre Bicchieri: THERE and HERE!

I kept prolonging the writing of this. I got the recap of the first half of the trip to Puglia written up here, made expedient by both deadlines and my adoration for Southern Italy and the crew I was with. But when it came to the second half of our journey–

A United States-ian, a Canadian, a Mexican, a South Korean, a Japanese, a Chinese, a Kenyan, a Swede, and a German walk into an Italian wine awards ceremony. What happens?

Well, none of us are entirely sure of what happened as it was all in Italian.

We were at a three-hour ceremony honoring Italy’s best. Still, we got the gist of things between wine’s ability to speak and Italy’s second language being gesturing (um, even they said it is true).

To clarify, I visited Rome alongside eight other international journalists to celebrate the Gambero Rosso’s Tre Bicchieri awards. “Tre Bicchieri” references three glasses–three judges must unanimously approve the wines that make it to the final round.

The tour of the Tre Bicchieri recently came to Los Angeles, so I felt like this was a good time to revisit my visit!

But first a lil’ recap of the trip!

DAY ONE: VERTICALS

Our first full day in Rome, our first vertical (that is, a tasting of multiple vintages of the same wine) was from the Tre Bicchieri Winery of the Year, Umani Ronchi, who tasted us through 10 of their Castelli di Jesi Verdicchio Cl. Plenio Riserva (say it three times fast) wines, ranging from 1996 to 2021. Let me tell you–WHITE WINE CAN AGE! At least these can. I was particularly enamored of the 1996 and happy to drink a glass later during lunch, seeing as I spit during the actual tasting. It was a lovely pairing with my cacio e pepe.

Our next vertical was the Solidarity Project of the Year, given this year to Velonesi Winery for their work with people on the spectrum. We tasted five vintages of their Rosso Piceno Superior Reggio del Filare, all Montepulciano/Sangiovese blends from the Marche. If Italian whites can age, many Italian reds REQUIRE it. But I felt these were accessible to both young and old.

After a brief lunch break (the aforementioned pasta and Verdicchio!), we got into the last vertical of the day, and the most potent–I was glad to have lunch under my belt–we were doing the Red of the Year: Giovanni Rosso Barolo Vignarionda Ester Canale Rosso. Five vintages of Barolo, that beautifully brutal Nebbiolo from the Piedmont. The 2014, purportedly a difficult vintage, in particular, blew my mind–a richer and riper taste but explosive on the palate, filled with red cherry, mushroom, balsamic, spice and wafts of vanilla, licorice, and joy.

And then, miraculously, we had an hour or so before we had to be back at the hotel to head to dinner. I had every other person I know who had been to Rome advise me about what I MUST do. I tried to explain to them that my days and nights were spoken for but was determined to get a smidge of sightseeing in. Looking at the map, I saw we were near the Spanish Steps and corralled Petra (the German amongst us) to walk up them with me. Afterward, we noted that the Keats-Shelley house, where poet John Keats died at the age of 25, was right there and obvi we needed to visit it. Morbid much? We were IN.

So we toured the house (deathmasks and original Frankenstein copies and libraries, oh my!), then walked to the hotel where I grabbed a quick shower in my epic bowl-shaped tub with a rain shower in the biggest, technically shower stall ever before the big dinner, replete with appetizers and bubbly outside, then a 6-course meal with 12 wines to taste, all recipients of the Tre Bicchieri.

The dinner went on. And on. And on. And it was delightful, although as midnight came around, I feared how soon I would need to get up and do it all again, but them the wino breaks, kids.

The next day, it was off to the three hours of awards in Italian–there are prizes for the basics: best red, white, rosé, sparkling as less expected categories like a vino di meditazione, Sustainability, and the Solidarity Project Award. I didn’t quite understand what they were specifically saying, but as I mentioned, gestures help.

Then it was a quick lunch and then…the grand tasting of ALL the Tre Bicchieri wines, including a couple of famous ones I dreamed of tasting–and finally did! Two of the big boys I was happy to check off the list were Sassicaia and Biondi-Santi. I was particularly smitten with the latter, a beguiling, subtle, DELICIOUS Brunello di Montalcino.

And oodles of others: Castello Romitorio Brunello di Montalcino, Boscarelli Vino Nobile de Montalcino, Vini del Re Grasparossa di Castelvetro Lambrusco, Nicola Bergaglio Minaia Gavi, Elio Grasso Barolo, La Fiorita Fiore di No ’18 Brunello di Montalcino, Extra Montefalco Sagrantino 2017, Tenute Perda Rubia Cannanu di Sardegna…

After four hours of tasting, we recouped to the gorgeous hotel bar and ate random bar food and drank a random Albariño and took random selfies.

This was honestly the best press trip I ever went on.

If you want to throw your own little party or perhaps buy a bunch of winning bottles and stage them in various rooms of your house while pretending you are in Rome, get your hands on the guide here or on one of the Tre Bicchieri tours.

So, back to now! I got to revisit the Tre Bicchieri during its visit to Los Angeles. It was reunited with fearless leaders in Italy, Tiina Eriksson and Marco Sabellico, and Stephanie Goodwin from McCue, the PR company that was so kind as to invite me.

They brought a slightly different selection of wines this time around, and my big winners included Belisario Cambrugiano Verdicchio di Matelica, the Pasqua You Could Have Made This But You Didn’t, G.D. Vajra Costa di Rose Barolo, Frescobaldi Vigna Montesodi Chianti Rufina Riserva, and Speri Valpolicella Ripasso Classico Superior.

Whew! Okay. Oodles of gems in there. I wish I could take you with me, dear reader–to Italy, and to dtla where many a tasting is held and who knows…maybe someday we will meet and I will! Until then, grazie and prego!

Argentina Go!

Domaine Bousquet is a pioneer in Argentina, making a variety of bottling that are always forward-thinking in this increasingly complicated world.

The wines of Bousquet are every woman: organic, biodynamic, B corp, Roc certified (still need to remember what that means, but I’m assuming it’s good), vegan, recyclers of everything, there are sheep (because biodynamic), and they have a 360 commitment to sustainability, hire local employees, and even have some kosher certified wine…all this from the mastermind of Anne Bousquet, a former economist in the newspaper industry—don’t cry for them, Argentina!

I tasted through a quadruplet (pretty sure I’m using that word wrong) of their latest wines and found them both solidly tasty and quite good value to boot.

Herrrrre we go:

2022 Domaine Bousquet Malbec is full of lush, ripe fruit–oodles of blackberry and blueberry and just a touch of earth on the nose. The palate is smooth with a hint of tannic grip, the fruit following through with a touch of blackberry cordial and maybe a little violet and spice. Very fresh but has a body on it.

2023 Domaine Bousquet Sauvignon Blanc Very fresh citrus-y nose, with a whiff of kiwi fruit and perhaps…is that petrichor? Just a tad. The palate is refreshing, echoing the nose but bringing in slight sweet green pepper and earth. It is a simple but very pleasing and genuine wine.

2022 Domaine Bousquet Cabernet Sauvignon Red cherry and green pepper nose–pungent! On the palate, dry, juicy, and more savory than fruity. A solidly Bordeaux-esque pencil lead essence is happening with a more dark-fruited profile emerging. The tannins are sandy and well-integrated.

2023 Domaine Bousquet Unoaked Chardonnay is light and bright–identifiable as Chardonnay but not like “hiiii I’m new world Chard” but not old world-y. It gives light golden apple vibes with zips and zots of light yellow grapefruit, honeydew melon, and the slightest white flower whisper.

Drink Rodney Strong, Get E-bike Strong?

Sonoma County’s Rodney Strong Vineyards has impressed me for a hot minute or two. I recently received a few of their Cabs, in concert with the news that the winery is continuing its annual sweepstakes this year with an environment-centric offering: $2,500 toward the purchase of an electric bike for 15 lucky winners of its 2024 drawing.

You have until May 31st to enter here to win 2,500 dollars towards an E-bike! This is one of their sustainability efforts, including solar panels, reducing barrel wash water by 80% and maintaining animal corridors in their vineyards.

But. WHAT. OF. THE. WINE???

I decided to explore the when a winery makes multiple skews of wine–in this case 30, 70, and 90 dollar Cabernet Sauvignons. What differentiates one from another? Is the 30 dollar bottle worth inferior to the 90 dollar one? Is the most pricy not worth that much in comparison? I thought it would be fun to taste the three in proximity to each other.

In retrospect, I should have had someone pour these for me blind, but hey, that gives me the excuse to repeat this experiment with other wines. So let’s go!

2020 Rodney Strong Sonoma County Cabernet Sauvignon The 30 dollar Cab, which spends 16 months in French oak, 20% new, is pleasant as can be and evocative of the variety–on the nose, I get those cushiony dark fruited notes of both red and black cassis, a subtle underscore of green peppercorn and violet, and that high abv (14.5) registers! On the palate, the tannins are pleasantly reserved, actually. And a lick of licorice comes through, along with a smidge of vanilla. It is ripe enough to point toward the new world but not crazily so. Very balanced. Not the most complex, but the composure and elegance are remarkable.

2018 Rodney Strong Symmetry Sonoma County Red Wine At 70 bucks, it is simply gorgeous, with a more complex makeup: it is 79% Cabernet Sauvignon/9% Petit Verdot/6% Malbec/4% Merlot/2% Cabernet Franc and spent 24 months in French oak, 75% new. It strikes that balance between being clearly a new world – it is ripe- but also not overly so; there is a good lick of earth to it. The nose brings out purple plum and red cassis, a bit of blackberry, some cedar and a hint of green pepper and dirt. The palate –wooeeeee, how about those sweet but drying tannins, that fresh acidity and more of the fruit mingling with the evidence of oak: vanilla bean and allspice. The alcohol is high (14.5%) but doesn’t knock you over. This wine does a magic trick where you take a sip, and the first half of its journey across your tongue is linear, and then it spreads across the palate like a river delta on the way to your throat. LET It LINGER! The longer you sip, the more nuance makes itself known.

So, the 70 to the 30? The biggest difference was intensity and complexity–of course, it helps that the Symmetry had some time to age, which is part of what adds to the price tag. Housing barrels of wine takes more real estate! You really can taste that it is an upgrade.

2019 Rodney Strong Rockaway Cabernet Sauvignon is 90 bucks, and spent 24 months in 100% new French oak, which it carries it amazingly! This one gets into a ton of juicy blackberry and red and black cassis with spicy riffs and earthy lilts. So very vibrant with acid alongside. I feel bad that I drank this so young, and at the same time, it is showing well! Major vanilla bean rips through the dark berry fruit. Quite impeccably balanced and very fresh, a swathe across the tongue of just-there berries and merriment. The tannins are evident but show deference to the rest of the body–they lend structure but call no attention to themselves unless you think to look for them.

So, the 90 v 70 v 30? All, quite excellent. The 90 just barely edged out the 70. With each level, l got a tiny bit more complexity. I’d say the 70 and 90 were neck in neck, but both clearly more complex than the thirty, but also the thrity was high quality.

Montepulciano, grape or ground?

Italy just loves its confusing wine names. So! Today, let’s clear up two wines that could throw you: Montepulciano d’Abruzzo and Vino Nobile di Montepulciano. Are we excited now or what?!

I am, but something about sorting Italy’s perplexing nomenclature peps up the word nerd in me, so…

I will try to make it simple. Many Italian wines are named for their region (like Chianti). Some include the grape in the regional name (like Barbera d’Asti).

And…Montepulciano d’Abruzzo! The grape is Montepulciano, and the region is Abruzzo.

But! Then there is Vino Nobile di Montepulciano, the region that…just happens to have the same name as the grape. But it is not made of Montepulciano, not a bit. It is made of a minimum of 70% Sangiovese!

Let’s break it down:

Vino Nobile di Montepulciano DOCG = minimum 70% Sangiovese (locally called Prugnolo Gentile) from a region in Tuscany

Montepulciano d’Abruzzo DOC = minimum 85% Montepulciano from a region in Abruzzo (a couple of subcategories require more Montepulciano, but that is the base level).

2017 Canneto Vino Nobile di Montepulciano Oooh, those velvety but grabby tannins! Awwww, that herbal/floral AF finish. Potent with a pencil lead edge that calls to mind a Bordeaux; go figure. It is also rife with barely-ripe red fruit–plums–and forest floor. A whiff of balsamic wafts out here and there–it is tart! At 7 years, it is still quite youthful, with refreshing acid counterbalancing all those tannins, lifting it up where they hold it steady.

2019 Binomio Montepulciano d’Abruzzo Riserva Whooo what nose! Rich, ripe, even rainsinated fruit volleys off cedar and almost brown sugar syrup notes. For all the bombast of the nose, the palate rides more elegantly, smooth with exceedingly velvet tannins and brightening medium acid; the fruit is still there, even more in the raisin spectrum, but it’s more craisins than raisins–all that acid and verve. There’s a slight saline thrust throughout it all, likewise giving life. It’s just enough. Earthy through and through, but full of fruit life, stabilized by (what I think is) a slight oak influence.

Chilly Winter Wines Part 4: Carmenère, I Barely know Her!

A bunch of Carmenère from Chile!

Also I was a little nervous to know her too well–Carmenère is famed for its pyrazine notes which I can be hit or miss on, admittedly. But where did she come from? And why am I calling it she? Well she is the sister of Cabernet Sauvignon–they share papa Cabernet Franc, who passed on his peppery notes to both. Indeed, if you gave me a Camenère in a blind tasting I might call it a Cab Franc so…the apple doesn’t fall far from the tree. Or the grape profile strays little from the…okay I’ll stop.

Originally (and very occasionally still) Carmenère was part of Bordeaux blends, mingling with Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec. It’s numbers in Bordeaux dwindled, but meanwhile it had been planted in Chile, but was misidentified as Merlot until 1994. It’s identity uncovered, Chilean winemakers began the campaign to make it a signiture grape of the country.

Today Chile has the most Carmenère under vine in the world, but it still appears in tiny quantities in Bordeaux blends sometimes, and can be found in the Veneto, New Zealand (where it was planted as Cab Franc, and China.

2021 Viña San Esteban In Situ Reserva Carmenère with 5% Cab Sauv! Not perfumed of pyrazines so much as…well, if a perfume is a swath, this is more of a dab of the component? At any rate, pyrazines merely haunt the nose and the palate, but you also get black fruit and herbs, maybe even arugula. The silky palate brings all the nose notes plus a cola/Dr. Pepper vibe and…and pink peppercorn.

2021 Morandé Vitis Unica Maipo Valley Carmenère It gets greener! But not overly so in an overt yet polite way. The nose also gives major coffee roasty fun and blackberry jam. The palate is silky, with fine-grained tannins, the taste echoing the aromas but with added sundried tomato, arugula and violets. What a pretty wine punching for over its price in quality.

2020 Primus Carmenère is juicy and a touch cocoa/coffee-y and almost with a hint of refreshing citrus. On the nose. The palate is velvety, underscoring those coffee/cocoa notes, lifted by the slight jalapeño of it all–a slightly spicy finish it is, that keeps you coming back for the refreshing beginnings. Easy to drink but also a thinking person’s wine.

2020 Montes Wings Apalta Valle de Colchagua Carmenère The purple-iest (technical term) of the bunch! And in a way I am way into. The nose is bramble-y cassis and blackberry and spice. The silky palate brings in a touch of red and blue fruit, managing to be both light on its toes but also mouthcoating in an excellent way. Slight white chocolate and cigar box notes linger. Generally a gulpable but savorable glass. Egads.

2020 TerreNoble CA2 from the Colchagua Valley, the Lolol vineyard! This wine is just…it’s YUMMY. Ripe blackberry and just the tiniest hint of roasted jalapeño on the nose, roasted red plums coming through with time. On ye olde palate, more roasty fruit, at touch of vanilla and tropical fruit punch which may sound crazy but there you go. This one is scrumptious, silky but slightly textured, pleasant. It finishes more savory than it starts, always rich always balanced though.

Luma Chequén Gran Reserva Valle de Maule Carmenère she is robust, she is smoky, she is smoked green peppers at the raspberry patch, she is cocoa bean at the green garden. I have to be honest; this one grew on me with each sip–although I suspect oxygenation helped. A slightly chewy, leather texture beefs up the fun flippant flavors, finishing almost sweetly, calling you for another sapid sip.

Chilly Winter Wines Part 3: Chardonnay v the Chill

She will warm, soothe, and energize you. On really cold days, do you alternate between trying to literally hibernate and shivering so hard your muscles are hard as rocks? Your body either shutting down or going into warm-you-up-survival action? I’m not suggesting alcohol as a solution, but I’m saying this particular Chardonnay will mentally and physically get your mind humming and your body moving. No matter the temperature.

Geez I love Chardonnay. And winter is time for the more…oh, blowsy examples. Set your Chablis aside for summer and crack open the full, the rich, the oaked and malo…lacticed (?) of Chards. Bring on your Russian River Chard, where decadent is the name of the game. Fortunately, these days decadent Chard doesn’t equal a butter bomb. More like a butterscotch-glossed grenade. Potent and explosive but polite.

This darling is my latest:

I truly loved this 2021 Rodney Strong Reserve Russian River Chardonnay, a golden child in appearance and a goodie-two-shoes in taste, too, sucking up to all my love of lemon-zested apple compote, lemon meringue pie (the buttery crust, the toasted meringue, the lemon custard–all of it), a hint of vanilla lurking in the background. The palate is almost resinous; this is a full-bodied Chardonnay with an appropriate lick of acid buzzing underneath. A refreshing, almost herbal note kicks up to underscore all the flavors the nose provides, ending with that Werther’s/honey/lemondrop joy. Into this.

Get yourself a nice Chard and goooooo!

Chilly Winter Wines Part Two: Cozy Port Vibes

The New Year may, for some be time for hedonism, tbut for many it is the time to dip into desire without needing to justify. Because cold. And/or awards season stress (in LA). Whether it’s cold or you ate worried about whether you’ll get (or never even be nominated for) something, it’s a good time to give in to hedonism.

How’s about some high-octane wine-booze? Or as I’m apt to call fortified delights.

I love a nice sweet treat, especially if it’s not just sugar sugar sugar but there is something more getting you going be it flavor or ahem abv. Both I like both!

Okay all this is to say that Port is amazing–it comes in a wide range of styles – Tawny is an elegant deligant, and the posh rubies are nothing to sneeze at. Have you ever sneezed at a ruby? Moi non plus. I mean however you say that in Portuguese.

Here’s three that came across my desk (breakfast bar/couch/every surface in my home is desk) recently:

Graham’s 10 Year Old Tawny Port Ooh it smells like Werther’s sautéed in butter and topped with a squeeze of lemon and golden raisin juice. The taste is similar, but leaning into the dried fruit, going from raisins to dates, figs, and compote of multitudes, maybe including black and raspberries. All with sprinkle of white chocolate atop. Omg yum.

Graham’s Six Grapes Reserve Port The nose is full of fig preserve (the likes you will find on a cheese plate) and a bit of fresh chervil and general fresh vibes. The palate is full of tannin and booze and fills your head up but in an ultimately fun way, giving slight candy cane. Red plum/cassis finishes it off. So good.

Graham’s 20 Year Old Tawny Port Lemon balm nose, plus white roses OMG white roses, yes, that, and a bit of toasted almost and cashew. Geeez the palate brings in this gasoline in the best way vibe to accent all I mentioned on the palate, tapering out to nuts with lemon zest. Holy heck.

Chilly Winter Wines Part 1: Cabernet!

Why no, I am not doing dry January as I’m more a moderation in everything kinda wine gal. Also, it’s cold out. Okay I’m in LA it’s sometimes at least chilly at night when it’s windy. But that doesn’t mean I don’t like to drink in keeping with the (minor) chill in the air.

I’m starting this series with everyone’s favorite big boy wine, the hearty, the perfect bro-wine, the ultimate pairing for hearty dinners–the perhaps most well-known EVER wine! Cabernet Sauvignon. The first two are more off-the-beaten reds, one from Chile, and one from (wait for it) Arizona! The last is from California, Santa Barbara to be a little more precise.

All I would drink again. Especially now. More winter wines coming soon!

2020 Anakena Nuna Cabernet Sauvignon (11 bucks – that value, though!) Not available everywhere, but if you see it, nab it!) from Chile’s Central Valley! Named “Nuna” for a belief in unshakeable self, and our sense of self guides ourselves to our destiny. This Cab’s destiny is…IN YOUR GLASS! Ripe, going on slightly dried fruit nose of prune, pepper spice, and…swiss chard? Maybe. The palate is likewise ripe with slightly rough tannins, though pleasantly so. The palate resembles the nose, drawing in tobacco and blackcurrants and a bit of cocoa and mud, also pleasantly so. It finishes spicy and pruney. It’s rustic but, again, pleasant. Would stand up to some food.

2019 Aridus Cabernet Sauvignon (59 bucks here) well all right then Arizona! This beaut packs a punch: currants cordial, vanilla bean and allspice. A touch of grass or ferns even. The tannins are almost alarmingly silky for a Cab–what witchcraft is this (don’t take offense I’m a witch). There is the slightest peppery burn in a fun way. Let it breathe ample air. It is luxury with a light hand. Give Arizona a try!

2019 The Paring Red Blend (25 bucks here) okay this is a blend but its yummy and 60% of it is Cabernet Sauvignon, then 19% is Cab Franc making it 79% Cab-y. Along with 14% Merlot and 7% Petit Verdot. So tasty with some time to go. Bright and spicy on the nose, hinting at blackcurrant and damp earthy soils herbs are just bursting through and verve. Tannins somehow silky but grippy at the same time–vanilla, cedar and cigar layer on top of what I mentioned on the nose. So light and airy across the palate, leaving you with those tannins and exhalations of the oak influence. Really pretty, totally savorable.