Consensus Wine Update--Gold Medal Awarded

I wrote a while ago about the Consensus wine from Keswick Vineyards that Chris and I were able to blend last December.

Well, interestingly enough, the story does not end there.

Turns out, the vineyard entered the Consensus into the recent Finger Lakes International Wine Competition a couple weeks ago.

The wine won a Gold Medal!

I mean, I thought it was good--but I was pretty sure I thought it was good because I had a hand in coming up with the blend.

Not so--it really is good!

We received the following congratulatory note in an email from the vineyard the other day:

Congratulations Robert and Christina!
 

We really do have the best wine club members out there!  Congratulations to all of our members! Your winning Consensus blend from last December was entered into The Finger Lakes International Wine Competition and took home a gold.  We couldn't be more proud of it or of you!

If you live in a state where you are lucky enough to be able to have wine shipped to you--I can recommend this wine. Also--the Cabernet Franc, which I tasted at the winery a couple weekends ago is also fabulous--and it won a Gold Medal in the 2011 Virginia Governor's Cup.

The experience of going to the vineyard and creating the wine back in December and watching it as it went through blending, aging, bottling, release and now has become a Gold Medal winner is one that I probably will never be able to repeat--but for me, it truly has brought me to closer to understanding some of the complexities involved in wine making and has been an experience to remember.

Sadly, there were only a limited number of cases produces and I am sure the wine will soon be nothing more than a fond memory--but if I can resist the temptation to drink it all, and save some for a couple of years--this wine will only get better with a little bit of age.

Consensus Wine Released

We have finally obtained the winning wine form the Keswick Vineyards Consensus blending weekend.

I described the process and the weekend in my blog earlier.

This past weekend, Chris and I went to the winery to obtain a few bottles so that we could enjoy the wine that we helped to create since even though the direct shipping bill has passed, it is not in effect yet.

Wine is such a team effort to create. Not just the blending, the part of the team we participated in; but the winemaker had to blend it and it had to be bottled and this was after the grapes were grown and picked and crushed.

We tasted the wine while we were at the winery--and it was every bit as good as we remembered. It should be good for many years to come.

It was exciting to taste the wine as it was poured at the winery for others to buy. They made 245 cases of the wine. A very small and exclusive run.  And they told me at the winery that it was selling very well. Over 30 cases were sold on release weekend--which was the 19th of March.

Ah, the memories! 

Maryland Wine Bill Passes

Consumers and wine drinkers in Maryland are celebrating the beginning of the end of archaic rules which prohibited legal access to over 95 percent of the wines available in the United States.  The Maryland Legislature, as reported late Friday, passed the long awaited direct wine shipping bill, which while imperfect, will finally allow at least direct shipment of wine from wineries to consumers in the state.

I am excited that my favorite wineries--Keswick in Virginia and Chateau St Jean in Sonoma Valley, California, can finally ship my wines direct to me; but there is still more to do. I still cannot join a retail wine of the month club, nor have wines shipped from retailers.

Why is it important to have wines shipped from retailers?

First, consider this interesting fact that was reported in The Standard Times on November 26, 2005: 95 percent of all wine purchased is consumed within 48 hours.

So, clearly, the idea of ordering wine for expediency or probably even reduced cost is not a factor for direct shipping. It is an issue of access to product. Some wineries do not sell all of their wines on the retail market. I know this for a fact from visiting so many wineries across the United States.

Wine, however, is a world-wide product. Direct shipping of wine from wineries is great for US wine--but how about the South African, or Australian, or you the name it country wines that are not carried by Maryland retailers? I want to support the local retailer, believe me. But the tiered system in Maryland does them a disservice as well and they cannot carry all of the wine available and cannot order the wines I often ask them about.

We, the consumers, should have access to all of the wines available without unreasonable red tape and confusing rules. As I travel the country, I often find wines that I enjoy and want to buy in Maryland. In fact, favorite Chris' Merlot, the Hart & McGarry, is not available in Maryland. That is why we need direct shipping to include the ability to receive wine from retailers.

Retailers in the state feel threatened--but they should see direct shipping as an opportunity--they would be allowed to ship out of state. This then gives them access to compete on a bigger market--especially if they offer a unique or not widely available wine.

Remember, we are looking at 5 percent of the total wine sales here--and there is a good chance the retailers won't even notice the 5 percent because it is possible much of that is already making its way into the state via other means.

And so, I will tip a glass of wine tonight to celebrate success--but continue to push for complete access to the wine available in the world.

Montes Alpha Cabernet Sauvignon 2008 -- Review

This is my first wine review of 2011, and it is also the first time that I will have reviewed a newer vintage of a wine that I previously reviewed.

I reviewed the 2006 vintage of this wine and that review at this link: 2006 MA Cab-Sav. I really enjoyed the 2006 vintage and highly recommended it. I was excited about sampling a bottle of the 2008 vintage.


The 2008 vintage of the wine has a nice deep color, which is very pleasant to experience. It has a nose full of dark berries and cherries with a hint of vanilla for some sweetness. The initial taste confirms the nose--the berries and black cherries are definitely there as well as the vanilla and a hint of tobacco and pepper. The wine has a nice feel in the mouth, silky. The tannins are very light.  The taste, however, did not linger and the wine has no finish. It just ends after the initial excitement of the nose and taste.

I was disappointed with the finish and the overall balance of the wine. There is no complexity to support the taste and the flavors. It is an easy drinking wine, but there are a lot of wines like that for much less cost. I was not convinced that this wine would get any better with age. It doesn't have either the tannins or structure to perform in this manner.

RECOMMENDATION: At about $18 per bottle, I think there are better wines out there to enjoy. This is a nice, easy drinking wine but it lacked complexity and balance.

Consensus Blending - Fun at the Winery




The Barrel Room and the Consensus Blending

 What great fun. A day at our favorite winery with new friends.

There is an annual event at Keswick Vineyards called Consensus Blending where we get to spend a day sampling a set of wines and then, as a group, by table, developing the best blend possible. You can read last year's account at Consensus.

The event is conducted in the Barrel Room of the winery, where it tends to be a bit cool, as one might expect. But it provides us a day to get back to the winery and sample wines and make our best blend of wine from the wines provided.

But in now the second year of our experience, we have met the greatest people and had an incredible amount of fun. Everyone is a lot of fun to be with and we all share a passion: wine.



Assessing the Blend



As Stephen, the winemaker says, the trick is not to blend a wine that you will like--but it is to blend a wine that someone will want to buy.



This year we had four wines to consider for blending. A Cabernet-sauvignon, a touriga, a syrah, and a chambourcin. We were limited in that the final blend could not contain more than 25 percent of the touriga or the cabernet sauvignon. It could contain 25 percent of each--just not more than 25 percent of either. We could use as much of the chambourcin and the syrah as we felt necessary.


We Realized We Won



The first task was to assess the four wines. That is always the greatest fun because as soon as you taste one varietal I begin to think about what it would need to be a spectacular wine. And this is the chance I get to actually do this in practice.



Additionally, it is critical to assess the palette of the other people at the table. By their comments on the varietals, you can begin to determine whose palette is most like the majority of people and so that person becomes weather vane for the blends. I know that I am not a good person to build a wine to because I like a specific group red wines, but I think I can assess a wine that others will like. It is always good though to have a couple other people to provide confirmation.



Standings Board



Our table was blessed with six people who knew wines and understood that we needed to develop a complete wine--a nice nose, a good finish, a deep rich dark color and a well balanced taste: not too tannin in nature but not a fruit bomb either.

I won't go into all of the details about how we did it--because fundamentally, we were really lucky because we decided on our basic blend after our second blend and then it was just tweaking the blend from there. We eliminated the syrah after the fourth blend because it just didn't add anything that improved the blend. We were quite happy to work with just the chambourcin, touriga, and cabernet sauvignon.



The Winners
Chris & Shannon Andrews
Barbara & Bob Gitschier, Chris & Bob Doan,
and the winemaker
Stephen Barnard

Something I have learned over the past two years--one percent makes a big difference. I never thought it would be like that, but looking at the standings board, the top two wines are very similar and tasted very different. The scores are along the side and our wine was wine J. The two on the bottom were both 100 percent chambourcin and the winemaker added them into the judging as control wines.

And so last year our wine came in second place. This year, I really wanted to win. I don't know why, but I just felt we had a good wine last year and I knew I had learned so much more about wine this past year. And our table did win. It was a great team effort in which everyone participated.

What do the winners get? Our wine will be bottled and sold by the winery as the 2009 Consensus Blend.

And I will buy a few cases of it because I know it is good.



Hahn Cabernet Sauvignon 2008 - Review

It has been a while since I reviewed a wine, mostly because I have been using Cellar Tracker and writing reviews there as I sample different wines.

But, this wine was recently recommended to me and I really need to let everyone know how good this wine is--and it is a best value, even according to Wine Enthusiast magazine.

Chris and I sampled Hahn Cabernet Sauvignon 2008 the other evening. We were both very impressed. This wine is really special.

The wine is described this way on the website:

Luscious scents of sweet berry fruits, opening to wisps of cola, licorice, and spice. Ripe blackberry and boysenberry fruit flavors are accompanied by notes of cassis and vanilla, balanced by firm tannins and food-friendly acidity.

Deep ruby in the glass, this Cabernet Sauvignon commands attention from the moment it is poured. Rich, luscious scents of sweet berry fruits entice the nose, opening to wisps of cola, licorice, and spice. An intense core of ripe blackberry and boysenberry greets the palate, giving way to notes of cassis, vanilla and earth. Firm tannins and food-friendly acidity balance the plush fruit, leading to a long, pleasant finish.

The intense character and complex nature of this Cabernet Sauvignon make it a strong partner for meat dishes such as beef stew and roasted venison. Try it also with a flavorful starter, such as gorgonzola and walnuts, or a simple dessert like espresso gelato.

I found this to be very true. I wrote the wine us as follows: This is a great wine especially considering the price. Great nose followed by a taste which includes dark cherry and black currant flavors. Some structure underneath the berry flavors with tannins. Nice feel in the mouth and it finishes strong and lingers.

RECOMMENDATION: If you like Cabernet Sauvignon, buy this wine. For about $10 per bottle, the price is great and the wine drinks very nicely and it should continue to drink nicely for a few more years.

Parador Cellars: A Review

During our Napa trip, and I guess on any trip, there is always the hope that I will discover something that not everyone else has discovered. Of course, with all of the wineries and commercialism in Napa and Sonoma, that is nearly impossible to do.

Chris and I along with my sister Pennie and her husband Scott; however, did find that unique memory of the trip in the form of a very small winery called Parador Cellars. How it happened is almost as much of a story and the pure enjoyment we got from "discovering" something that not everyone finds.

Parador is run by the winemaker--Steve and his wife. Steve is solely responsible for the quality of the wines and the blends. And, I believe he hit it perfectly in the wines he makes. A visit to the Cellars, is a visit to their home in Napa--and a phone call for an appointment.

We were introduced to Parador Cellars at Zu Zu, a tapas restaurant in Napa where we found the Parador Red Wine, a Cabernet-Tempranillo blend on the wine list and tried it. It is fabulous. As is the Tempranillo that Parador produces.

We were treated to a personal tasting at the house and were able to taste an assortment of the wines. I was able to taste the 1999 Reserva which was a Cabernet-Tempranillo-Sangiovese blend as well as the 2004 and 2005 red which was the Cabernet-Tempranillo blend and complimented the 2003 red we enjoyed at the restaurant. We also sampled the 2005 Tempranillo and the 2005 Cabernet Sauvignon which were used to create the red.

I highly recommend these wines and the experience of meeting the winemaker, Steve and his wife, to discuss the wines and get to know them was fantastic and was truly a highlight of the week in Napa.

The find of the week! Fine wines and a great winemaker.