I like surprises, especially ones involving wine or food.
A few weeks ago two cans of wine were sent to me, Rosé spritzer to be more specific. It’s not that the cans had me circumspect; I have enjoyed lots of wines packed in metal, and will do so in the future.
No, what was bothering me was that it was Rosé lemonade. I knew it would be too tart, too sweet. Even though my palate is wide open, tart is not my friend. I put the cans in the refrigerator to chill, having decided to open one the following afternoon.
The next day dawned, I made a few soft-boiled eggs, served them over some naan, and got on a Zoom virtual tasting. On my desk was a postcard from the couple who had shipped the Rosé lemonade to me, and I made a mental note to sample it around 3:00 that afternoon.
When the time came, I retrieved a stem from the shelf and pulled a can of Roseade — that is its official name — from the refrigerator. I poured it in the glass, and admired its color. (Click here for all the details.)
Life is full of surprises …
It looked good, a salmony pinkish hue that made me want to drink it.
I did, and I liked it. Not tart at all. And the sweetness? Well, forget about that, because the product is balanced, in a wonderful way. I would drink this, happily, poolside, or at a picnic in the park, or on a sunny afternoon in the apartment, reading.
Here’s the background: Lee Smallman’s family, in Moorooduc, Victoria, Australia, had too much Rosé on its hands, and needed to sell it. Smallman began experimenting with coolers, and lemonade stuck. Carbonation was added to the mix, and Roseade was born.
Karl Ziegler and Victoria Ash are the American arm of Roseade; Smallman began following Ziegler on Instagram, and the trio have teamed up to bring the product to America.
Warmer weather is here, in most places in the Unites States, and I recommend that you consider adding these cans to your drinking lineup.
I love to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, and we learn a lot.
In Wine Talk, I introduce you to friends, acquaintances, and people I meet as I make my way around the world, individuals who love wine as much as I do, who live to taste, who farm and make wine. You’ll appreciate their insight, and I hope you’ll learn something from them as well.
A few days ago, I tasted two wines that impressed me: a Chardonnay and a Pinot Noir, both from Pfendler Vineyards. They mark the first releases for Erica Stancliff as Pfendler’s head winemaker, and if you like your Chardonnay with defines notes of spice, try this one. I tasted it again last night, and it held up — this time the apple and citrus notes were more pronounced. (Regarding the Pinot Noir, buy a few, because you’ll want to cellar some of these for, let’s say, five years or so — at least. It’s drinking well now, but — as Stancliff concurs — this one promises to enjoy the aging process. Total production was 200 cases, so best not tarry.)
I’ll have full reviews of these wines soon, but this Wine Talk serves to introduce you to Stancliff, whose background and pedigree are intriguing. She was raised in a family whose existence revolved around food (I can identify with and approve of that); her mother is Rickey Trombetta, of Trombetta Family Wines, and one look at the family’s website will make you hungry — and thirsty.
Erica has been the Trombetta Family winemaker since 2014, and she’s also served as the president of the Petaluma Gap Winegrowers Alliance since 2019. Her journey in the wine world can be said to have begun when she was 10; Paul Hobbs, who would become her mentor, was dining with the Trombetta family one evening and was impressed by Stancliff’s palate. He encouraged her to learn more about wine, and introduced her to vineyards in Sonoma and Napa.
She graduated in 2010 from Cal State Fresno with a degree in enology, and flew to an internship in Mendoza, at Viña Cobos (a Hobbs property), then worked the 2011 harvest at Rudd Estate. Enartis Vinquiry was next — she was there for two and a half years — and then moved to CrossBarn and Trombetta. In 2019, she added Pfendler to her CV.
I look forward to tasting what Stancliff does going forward at Pfendler, and a visit to Trombetta Family Wines is now on my post-COVID agenda.
Here is Stancliff, in her own words.
James Brock: How has COVID-19 changed your work and life?
Erica Stancliff: COVID has changed my everyday life in many ways. From wearing a mask everywhere I go (even in the middle of harvest doing punchdowns or walking to vineyards) to having my own personal hand sanitizer with me at all times. Interacting with people is a new adventure every time because you want to be respectful of everyone’s level of caution, and yet, some people aren’t cautious at all.
JB: Tell us about three wines you think are drinking well at the moment. What makes them worthwhile? How about a food pairing for each one?
ES: I’m a sucker for a killer Carignan, so I’m drinking the Delve 2018 Carignan, which I didn’t make, but good friends did. This is my feel-good wine that I usually have with chicken and mushrooms or a big salad. You can purchase it from the winery website for $27.
Stancliff likes this Carignan with chicken and mushrooms.
The 2019 Pfendler Chardonnay is so approachable early on — I like to pair that with seafood (tuna tartar or baked salmon) or lemon risotto. The wine is available from Pfendler’s website for $45.
The third wine that is drinking well at the moment is the 2015 Trombetta Gap’s Crown Pinot Noir Petaluma Gap. 2015 was a low-yield vintage in Sonoma County, which made the wines much more concentrated than normal, so after six years I think this wine is just starting to hit its stride. It pairs well with grilled salmon or pork. You can purchase it from the winery for $65.
A family jewel …
JB: If cost was no consideration, tell us the one bottle you would add to your personal collection, and why.
ES: This is a hard one! If cost was no consideration, give me a Joseph Drouhin Musigny Grand Cru 1988, France, Burgundy, Côte de Nuits Pinot Noir — I love the producer and it’s my birth year.
JB: What is your favorite grape, and why?
ES: I will say as a winemaker my favorite variety to make is Chardonnay, and here is why: Chardonnay can be a blank canvas for a winemaker to impart their style on. The nuances of the grape and subtleties are what make it a challenge. Too much oak, too much acid … anything can throw the end wine out of balance or create a perception of heavy-handedness.
“That’s the purpose of what winemakers do: We want you to enjoy our wines!”
JB: How about one bottle that our readers should buy now to cellar for 10 years, to celebrate a birth, anniversary, or other red-letter day?
ES: The 2019 Pfendler Petaluma Gap Pinot is going to be just hitting its stride in 10 years, and I would highly recommend keeping one bottle aside for a special occasion.
JB: Where is your go-to place when you want to have a glass or bottle (outside of your home and workplace)?
ES:The Barlow, in Sebastopol, has a great wine bar called Region; it has a ton of local Sonoma County producers and you can buy a taste or full bottle to enjoy on their patio.
JB: If there was one thing you wish everyone would keep in mind when buying and drinking wine, what is it?
ES: The beautiful thing about wine is that there is one for every taste and palate. It doesn’t matter about price or producer, as long as you enjoy it. That’s the purpose of what winemakers do: We want you to enjoy our wines!
JB: What is your “wine eureka moment,” the incident/taste/encounter that put you and wine on an intimate plane forever?
ES: My mentor is Paul Hobbs, whom I have known since my childhood. My biggest lightbulb moment was when we were walking a vineyard together when I was in high school right before harvest in Sebastopol. Watching his attention, care, and passion in the vineyard and asking him questions about harvest made the lightbulb go off for me when I learned about how much passion went into making something with your hands.
Paul Hobbs, mentor extraordinaire (Courtesy PaulHobbs.com)
JB: What has been the strangest moment/incident involving wine that you have experienced in your career?
ES: I have a few, but let’s go with this one: Harvest 2011, someone dropped their cell phone in a tank of fermenting Malbec. 20 days later, when we emptied it, the phone still worked. It was the weirdest thing …
JB: Your favorite wine reference in a work of literature?
ES: “In wine there is wisdom, in beer there is freedom, in water there is bacteria.” — Benjamin Franklin
Today is National Meatball Day, a feast day of which I was ignorant until this morning, when a friend posted a photo of meatballs and spaghetti on her Facebook page and mentioned D’Amico’s Italian Market Café, a restaurant in Houston that has served more than its share of polpette over the years.
I love to eat meatballs, and I like to make them, and have done so many times, using everything from veal to pork to shrimp to beef to ground bacon (and myriad combinations thereof). They are (most of the time) easy to prepare, and they are comforting, and they make one feel good.
My usual go-to method is one I based on Michael White‘s recipe, for Sicilian lamb meatballs. It includes pine nuts and raisins and eggs, and it is delicious. I’ve made it many times, and I’ll continue to serve this meatball dish.
Meatballs in olive oil
Last night, however, the meatballs I made — was I perhaps subconsciously aware of the impending holiday?— were composed mainly of vegetable protein from Impossible Foods, to which I added some salami and, because they were an impulse purchase, something I spied near the grocer checkout, Takis Rolled Tortilla Chips (the chili pepper and lime version). I bought a small bag, ate some — most of them — and added the rest, which I crushed coarsely — to the meatball mixture, which also included Panko, an egg, some dried herbs, salt and black pepper, and a chopped onion.
The Takis did not add anything to the meatballs, and the amount of them I used was basically minuscule. However, the rest of the ingredients combined to create a great dish.
I browned the meatballs in some olive oil, then finished them in a tomato sauce I cooked up. We served them over sautéed spinach, and they were good.
A simple meal, but one that provides profound pleasure.
We have begun, with the utmost care and attention, and modestly, dining out again, outside, at restaurants respecting the health and lives of their employees and customers.
There have been setbacks; one day we were driving in Orange County and made a reservation via an app at a restaurant, to dine on its patio. We arrived at the place, hungry, and were dismayed to discover a cramped and crowded outdoor dining area, covered, tables about two feet apart. We left.
Most recently, we made a reservation at Rossoblu, a restaurant near our apartment downtown. I had been there pre-pandemic, having been invited to a wine dinner, and the food impressed me.
I’m working on a piece now that I hope will guide people (especially visitors to the city) to Los Angeles restaurants once things open up more widely — and the evening at Rossoblu was part of my research. It was pleasurable work. Steve Samson, the chef, has put a beautiful restaurant together, and I am happy that he and his team have been able to stay in business. We dined on Rossoblu’s spacious — it is large — and intelligently designed patio, tables in many cases more than six feet apart.
The dish of which I was fondest on the evening was a special, a terrine of osso buco with celery salad. It had been prepared and composed well, and it was rich and reminded me of a plate of terrine I had at a restaurant in Paris a decade or so ago. The fatty portion of the dish melted in my mouth, and the acidity made me smile.
Angela does not love osso buco, so I was forced to take the second piece home. The next morning it was my breakfast, spread on toasted bread (with butter).
We had more than that osso buco at Rossoblu, and it was all good, especially the Bolognese. I will save my words on those for the article I mentioned, after another visit to the restaurant. But if you are dining out now, go to Rossoblu, and hope the terrine is on the menu.
I love to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, and we learn a lot.
In Wine Talk, I introduce you to friends, acquaintances, and people I meet as I make my way around the world, individuals who love wine as much as I do, who live to taste, who farm and make wine. You’ll appreciate their insight, and I hope you’ll learn something from them as well.
Perhaps you’ve seen Somm, the 2012 film that chronicled the attempts of four men to pass the Master Sommelier exam. It’s an entertaining — and at times overly indulgent — look at the process, and has spawned sequels and Somm TV, a streaming service.
Ian Cauble was in the film, and he passed the test. Today, he is one of only 269 individuals in the world to hold the title, conferred by the Court of Master Sommeliers. (The organization and its nonprofit educational arm, GuildSomm, have been beset by (ongoing) controversy as of late; you can read a bit about that here.)
“I was deeply sickened to hear of the reports of sexual harassment and abuse. There is no room for that behavior in this, or any, industry,” Cauble said about the issue. “I stand with those who are ready to make long-overdue changes and create a more equitable organization. We must hold ourselves to the standards of excellence, integrity, and humility that we wish to exemplify.”
The world of wine on your doorstep
In 2014, Cauble founded SommSelect, to, he said, “bring the sommelier experience home.” He is the Chief Wine Officer of the company, an online venture that includes a daily offer, a wine shop, and monthly clubs. David Lynch, whose work at Babbo — at one time my favorite restaurant in New York — joined Cauble at SommSelect in 2017 as editorial director.
Today’s selection at the venture is the 2019 Château du Carrubier, “Cuvée Ingénue” Rosé, and I especially like the Germany selections in the shop, such as “Bacharacher Hahn” from Toni Jost (2017) and the 2014 “Hocheimer Hölle” from Domdechant Werner.
I spoke with Cauble a week or so ago, via Zoom, and learned that SommSelect was profitable. We discussed the complexities of shipping wine, and we talked about Riesling and Germany and Austria.
I look forward to tasting with Cauble in person, but until then, here he is in Wine Talk.
James Brock: How has COVID-19 changed your work and life?
Ian Cauble: COVID-19 has obviously changed almost every aspect of daily life for people all over the world. In the face of a pandemic, and so much loss of life and suffering, the first and foremost reaction is just one of sadness for those who have lost loved ones, and tremendous gratitude to healthcare workers and frontline workers who have done so much to keep us safe and keep “normal” life going as much as possible.
As a business owner, of course our number-one priority has been to keep our staff safe and healthy. Some of us have been able to pivot our jobs at SommSelect to working from home, but we have an incredible operations team who have been working in our warehouse under new safety guidelines during COVID and making sure that we’re able to fulfill our orders for customers during the pandemic.
Since we have always been a completely online, DTC business, our model and infrastructure was already very COVID-friendly, and it has been interesting to see people who probably never thought they’d want to buy wine online realize that it’s actually pretty awesome to have wine that’s been hand-selected for you just show up at your door.
As the Chief Wine Officer of our company, one of my main responsibilities is sourcing wines from new producers and regions, so that usually involves a lot of travel in a given year. Cearly all of that came to a screeching halt last March. Of course, I’m itching to get out on the wine route again once it’s safe to do so, but thankfully our suppliers are sending us wines to taste with our team here in Sonoma, so the business hasn’t skipped a beat. I’m just extremely grateful to all of the people who have helped make that possible over the last year.
JB: Tell us about three wines you think are drinking well at the moment. What makes them worthwhile? How about a food pairing for each one?
IC: The first wine I would mention is a Nebbiolo from Piedmont called Conti Boca DOC 2012 ($70). I bought a case from one of our (SommSelect) Daily Offers two years ago and the wine is now firing on all cylinders. I open it with special guests that come over for dinner, usually paired with a slow-braised beef cheek pappardelle with fresh parmesan.
This is an incredible wine made in miniscule quantities just northeast of Barolo within “Alto-Piemonte” (high Piedmont), where it is slightly cooler, with the vineyards sitting in the foothills of the Italian Alps. Until recently the family farmed only about five acres of vines, and the wine is reminiscent of a top-class Barolo/Barbaresco meets fine red Burgundy. The higher elevation leaves more floral notes in the wine and the alcohol is a bit lighter, leaving more tension and minerality. When this wine is paired with the correct dish, served in a big Burgundy stem at just above cellar temp, it can be magical. The production is so small SommSelect gets about 300 bottles a year only, and it is sold as a daily offer.
The next wine I love right now is Walter Scott “La Combe Verte” 2019 Chardonnay ($36), from Willamette Valley. Walter Scott is an up-and-coming superstar in the Oregon wine scene who makes wines very similar to Burgundy’s famous village of Puligny-Montrachet, where many of the greatest white wines on earth are made every year.
The latitude, soils, and climate of the Willamette Valley are all very similar to Burgundy, and that allows producers to make incredible expressions of Chardonnay that can fool many great tasters into thinking the wine is in fact from a famous site in France costing much more. The “Combe Verte” is the entry-level wine from their offerings, which gives the viewer a sneak-peek into how good their top wines are, as their “entry-level” wine is better than other producers’ best offerings. This wine was included in our Explore 4 wine club as one of the four selections this month, where we focused on Oregon. It is a chameleon with food: I have enjoyed it with yellowtail nigiri sushi, and it can pair beautifully with a simple roasted chicken and potatoes. One tip: Make sure to decant their wines for 30 to 60 minutes, as they often need oxygen to open up properly. Also, do not serve this wine too cold — about cellar temp (55F) or so is perfect.
My third selection would have to be Knoll “Schütt” Riesling 2017 ($68), from Austria’s Wachau region just outside of Vienna. The Wachau is one of the most beautiful wine regions in the world and is an UNESCO World Heritage site. These terraced vineyards are a sight to behold, and they produce some of the most spectacular dry white wines in the world. Weingut Knoll is one of the top producers in the region, and I feel honored each time I get to visit and taste the wines. They pair impeccably well with Cantonese cuisine, and I really enjoy pairing his Rieslings with fresh steamed fish with jasmine rice along with bok choy sautéed with ginger and a touch of sesame oil. The simplicity of the dish allows the deep complexities of the Riesling to shine. Alternatively, bring a bottle of Knoll Riesling to a dim-sum restaurant and prepare to be addicted to the experience. You will never forget it.
JB: If cost was no consideration, tell us the one bottle you would add to your personal collection, and why.
IC: I would add Domaine de la Romanée-Conti – Romaneé-Conti 1990. It is one of my favorite vintages in Burgundy, from my favorite producer, and is approaching its peak of drinking now. There are other wines that might be older and rarer, but the odds of drinking perfection are extremely high.
JB: What is your favorite grape, and why?
IC: My favorite grape is Pinot Noir. This is a tough one, but Pinot Noir has the ability to express so many different personalities all over the world. My favorite region of course is Burgundy, but other areas around the world are starting to make stunning expressions of Pinot Noir. Other than DRC noted above, the wines produced by Domaine Leroy are extraordinary, and her Musigny Grand Cru is truly magical. I rarely get to taste it.
JB: How about one bottle that our readers should buy now to cellar for 10 years, to celebrate a birth, anniversary, or other red-letter day?
IC: I would recommend Krug Champagne, Grand Cuvée in magnum or 3 liter. Before I started SommSelect, I worked as the United States ambassador for Krug, and that was an experience I will never forget. To see how these wines evolve over time is truly special, and one of the very best wines I ever tasted was an older bottle of Grande Cuvée out of a 3L right after I passed my Master Sommelier exam. In terms of price to quality, there are a few wines in the world that can compete, and the pleasure factor is an 11 on a 10 scale.
JB: Where is your go-to place when you want to have a glass or bottle (outside of your home and workplace)?
IC: I usually end up at Cadet in downtown Napa. Everyone that works there is extremely knowledgeable and kind, and the prices on the wine list are not much more than normal retail. It makes it easy to go in there and drink a couple of special bottles without breaking the bank. Their selections are top-notch.
JB: If there was one thing you wish everyone would keep in mind when buying and drinking wine, what is it?
IC: I think most people drink white wine way too cold and red wine way too warm. I also think people should be investing in nice glassware because, just like a speaker is to music, your wine will be only as good as your glass you are drinking out of it in terms of aromatic complexity, etc. Zalto makes some great glassware to consider; their Burgundy stem takes drinking Pinot Noir and Chardonnay to another level entirely.
So many corks to pull … (Photo by Emma K. Norris)
JB: What is your “wine eureka moment,” the incident/taste/encounter that put you and wine on an intimate plane forever?
IC: When I returned from traveling overseas for a year and a half after college, I came home broke. I borrowed money from my dad to buy a suit and ended up getting a job at the Wine Merchant of Beverly Hills off Rodeo Drive. A few weeks after I started my boss asked me to go open up a bottle of Domaine G. Roumier Musigny Grand Cru 1990 for him and a special client nand pour it into these special Riedel stems. I polished the glasses and opened up the wine and poured myself a taste, and my life was forever changed.
I had no idea a wine could be so perfumed and thought-provoking! It smelled like strawberries and cream in a cold forest … underbrush, roses, mushrooms, and black truffles. I was literally getting emotional from smelling it. From that moment on, I put all of my focus into learning as much as I could about wine because I wanted to drink wines like that forever and understand what made them so good.
JB: What has been the strangest moment/incident involving wine that you have experienced in your career?
IC: Probably the time when the table I was serving asked the proper way to open a bottle of Champagne. At that time I opened up dozens of bottles a day, but had no idea that this particular bottle had just been delivered a few hours before and had been shaken up all day on the delivery truck. I showed them how to leave the cage on and remove the cork and cage together at the same time for safety while holding the bottle at a slight angle. I then slowly removed the cork from the bottle as usual, and the moment the cork released the wine sprayed all over me and the roof like an explosion, giving a nice gift of Rosé Champagne spray to the ladies in front of me. Ironically, the next week I flew to Athens to compete for the Best Young Sommelier in the world and won gold for the U.S. I always laugh about that story.
JB: Your favorite wine reference in a work of literature?
IC: The Jerk (1979). Steve Martin, when asked if he’d like another bottle of Château Latour: “Yes, but no more 1966. Let’s splurge! Bring us some fresh wine, the freshest you’ve got. This year’s! No more of this old stuff. He doesn’t realize he’s dealing with sophisticated people here.”
What’s in your glass today? Here in downtown Los Angeles, it’s Rosé. Specifically, the 2020 Raeburn Russian River Valley Rosé, which I received recently from the winery’s marketing and PR team. It’s fresh, lively, and as crisp as a perfect Granny Smith apple.
It’s also 74 percent Pinot Noir, 22 percent Zinfandel, and 4 percent Grenache, all sourced from the RRV, and it has a suggested retail price of $19.99.
The Raeburn is a beautiful pale pink in color — soak a few strawberries in water for a day, then remove them from the liquid. The resulting hue is close to what you get with this Rosé. Aromas of strawberry and rose petal, the latter delicate. You’ll appreciate the ripe berry and melon flavors, and if you prefer your Rosé a touch dry, this one should appeal. Its acidity is more than ample.
Fruit was harvested in late August, and the juice rested on its lees before fermentation in stainless steel. Production was 9,000 cases, and the alcohol is listed as 13.5 percent.
If you want to pair this wine with food, a chicken salad (mayonnaise, chipotle pepper, grapes, and shallots) was excellent with it, and mild saucisson would also be a great fit.
Excellent choice …
Speaking of Raeburn, back in November of 2020 I had the good fortune of being gifted a container of fresh Sonoma Dungeness crab and a bottle of Raeburn Chardonnay (2019 Russian River Valley), the idea being to prepare the crab and pair it with the wine. We did, and I think you would love doing the same.
I made crab cakes, and Angela plated them. It was our Diwali celebration.
The following day, I used the remainder of the crab meat (and some Italian sausage) for a pasta dish … and the Chardonnay drank well with both meals. It, too, has a suggested price of $19.99, and it’s well worth that amount of cash. You get a wine that drinks as if it should have cost you more, a not-very-buttery/creamy (in a great way) wine whose body and finish are impressive.
Another day, another virtual tasting … and I’m smiling as I write this. The long-distance gatherings have been abundant since COVID-19 turned the world upside down, and while some have been better than others — that’s the way of life, no? — almost all of the tastings I’ve participated in have been informative, engaging, and fun.
That goes for the recent one with Somerston Estate, a 1,682-acre Napa Valley winery in the eastern Vaca Mountains that has 244 acres planted to vines and produces Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc. It was established in 2007. (For a bit of history about the estate its other labels, read this.)
Craig Becker is Somerston’s director of making, and a co-founder of the estate, and he and Cody Hurd, assistant winemaker at Somerston, led the Zoom tasting of two of their wines, the 2015 XCVI and the 2016 LX, Cabernet Sauvignons that deserve your attention.
Becker and his team oversee 154 distinct vineyard blocks, and these two wines — as is the case with all of Somerston’s offerings — are sourced from a single (different) block.
Celestial Block XCVI is where the fruit for the 2015 Cabernet Sauvignon grew, while Celestial Block LX nurtured the grapes for the 2016 bottling. Both vineyards are hillside plots — Block LX’s (60) elevation averages 1,550 feet above sea level, and Block XCVI (96)’s elevation averages 1,100. (For those who want more specifics, Block 60 is a little less than an acre in size, and contains six rows and 969 vines — clones 15 and 337 — and Block 96 spans 2.3 acres with five rows and 4,148 vines — clone 47.)
The 2015 Somerston XCVI
I pulled the corks on the wines about 30 minutes before I tasted them, and the bottles had been resting for a week at 55 degrees Fahrenheit.
The XCVI was up first. A whiff of brooding dark fruit — blackcurrants, plums, — greeted me, sensually, accompanied by eucalyptus and cigar box. This wine knows how to seduce. Its boldness fills the mouth — the fruit is assertive and confident — and the finish is engagingly persistent. The tannins in this wine play wonderfully well with a pleasant acidity.
The fruit for this wine was picked by hand, then de-stemmed, sorted, and cold-soaked for five days at 50 degrees Fahrenheit. Native-yeast fermentation occurred over 16 days, and the XCVI was aged for 24 months in 70 percent new French oak and 30 percent once-used barrels. The wine was released in October 2019, and 320 cases were produced. It has a suggested retail price of $175.
Food pairings? Well, I’d never disagree to drinking this while eating a grilled steak, and a rich meatloaf would also be a fit. It is drinking well now, and I’ll wager it will be beautiful in 2029.
The 2016 LX was next, and Becker and team have crafted something special in this one. Block 60 is the highest vineyard at Somerston, and receives sun all day; the quality of the fruit that went into this bottle is impressive. The growing season was (mostly) steady and mild, as well, marked by warm days at the end of the growing season, another component of note here.
Fruit-forward can be an overused descriptor, but it is apt for this wine. Lively notes of dark cherry and an alluring herbaceousness — plus chocolate. Drinking this, I was taken to the Napa Valley, and glorious mountain fruit. Again, one would not be wrong to open a bottle of this now, and cellar one (or more) for a decade.
The 2017 LX was aged for 24 months 80 percent new French oak and 20 percent once-used barrels; it also carries suggested retail price of $175, and production was 87 cases. Food pairings? How about a grilled venison steak, or osso buco?
Craig Becker wants to make Somerston one of the finest estates in the world.
Becker’s stated goal is to make Somerston one of the world’s best estates, and his team has the talents and funding to give it a go. Sustainability is also in the mix here, something I firmly believe is crucial to the future of winemaking. Here is the future at the estate, according to Somerston itself:
The estate – with its rugged terrain, spectacular vistas, and bountiful wildlife – is the highlight at Somerston, while the winery blends into the landscape. The winery is a renovated 12,000 square-foot barn. It is a practical, efficient, and green facility with some of the most cutting-edge, innovative technology in the world. The centerpiece is an integrated, carbon-neutral CO2 heating and cooling system that operates with zero emissions of hazardous refrigerants while achieving a vastly higher performance level than traditional propane-based hot water boilers and standard refrigerant heat pumps. The system will allow the winery to produce hot water, not from propane, but electricity generated from the use of solar panels.
Somerston Estate and Priest Ranch vineyards
The next phase of the project is to construct an additional winery building with a solar roof that will make Somerston self-sufficient in energy and capable of operating entirely off the grid. The winery also employs an anaerobic process wastewater bio-filter that delivers clean, pH-adjusted water combined with irrigation water and returned to the vineyard.
I love to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, and we learn a lot.
In Wine Talk, I introduce you to friends, acquaintances, and people I meet as I make my way around the world, individuals who love wine as much as I do, who live to taste, who farm and make wine. You’ll appreciate their insight, and I hope you’ll learn something from them as well.
The wine bug can bite hard. Just ask Eric Sigmund. He took a part-time job at Total Wine & More to help pay off his student loans — Sigmund has a law degree — and discovered a new love, one that eventually forced him to put aside a career in international law and enter the world of wine professionally.
Sigmund is now the chief operating officer for Reddy Vineyards, and oversees sales and marketing, distribution, compliance, and human resources at the winery, which is based in Brownfield, Texas.
Reddy was founded in 1997 by Dr. Vijay Reddy, whose expertise in soil chemistry and experience as a farmer — cotton and peanuts in India — made him a natural at growing grapes. He came to the United States in 1971 and earned a graduate degree in soil and plant science, then, in 1975, a doctorate. He and his wife, Subada, started a soil consulting business, which led them to their first grape plantings. Reddy now encompasses more than 300 acres planted with 38 varietals.
Sigmund joined the Reddy team in early 2019, after having spent nearly five years with Total Wine, ending his tenure with the company as an associate buyer. He holds degrees from the University of Iowa and Syracuse (juris doctor). As you will learn, Sigmund is an avid ambassador for the Texas wine industry.
James Brock: How has COVID-19 changed your work and life?
Eric Sigmund: COVID has forced us to become more openminded and flexible. When the initial lockdowns began, in March, we were quick to pivot to maximize our online footprint. We emphasized driving traffic to our eCommerce site, utilized social media for customer acquisition, and brought our story and products into customers’ homes via virtual tastings.
Virtual tastings are a sign of the times.
Virtual and online touchpoints will continue to be core elements of our customer-service strategy. We also doubled down on our retail strategy. During COVID, we expanded our retail footprint within Texas and accelerated the development of a new series of wines designed for grocery and fine-wine retailers. We are extremely proud of these wines, as they provide consumers an affordable 100 percent estate-grown and estate-produced lineup of premium Texas wines that were previously not widely available within the state.
JB: Tell us about three wines you think are drinking well at the moment. What makes them worthwhile? How about a food pairing for each one?
ES: The Reddy Vineyards Field Blend is our flagship wine. The 2017 vintage is drinking great. It’s a proprietary blend from a unique circular-shaped block in the vineyard that is planted with eight varietals. This 2-acre block is harvested together and co-fermented. Because of the way we craft this wine, it displays many layers, but is also very harmonious, since the wine started as a blend even in the vineyard.
“The Circle” Field Blend
Everything about this wine is a bit unorthodox, but that’s what makes it so interesting to drink. This wine is available on our website for $35 and can be found in several retailers within Texas.
Our 2019 TNT Red Blend is a 63 percent Tempranillo and 37 percent Touriga Nacional. These varietals do exceptionally well in the warmer climate of west Texas and produce an amazing synergy of aromatics, color, body, structure, and flavors when blended together. It’s very “Texas.” I love to pair this with some good barbecue. The wine is young with good tannic grip, but it is still approachable. It retails for $40, and can be found at retailers including Total Wine and Central Market throughout Texas.
The 2019 Reserve Viognier / Marsanne Blend is our premier white wine. These Rhône whites thrive in Texas. Viognier, in particular, is a star performer, but I really love Marsanne, especially when it sees some new oak. I see barrel-aged/fermented Marsanne as Texas’ version of oaked Chardonnay. This wine was aged 50 percent in new French oak for six months and gives the drinker a lot to enjoy. Secondary notes dominate the aromatic profile, but the Viognier lifts the wine on the palate with nice acidity and bright citrus, while the Marsanne adds body and creaminess.
A trio from Reddy Vineyards
This wine won Double Gold and Best-in-Class Viognier at the 2021 Houston Rodeo Uncorked! International Wine Competition, which is a great accomplishment. Pair it with lobster, scallops, or poultry. You can buy it on the Reddy Vineyards site ($50).
JB: If cost was no consideration, tell us the one bottle you would add to your personal collection, and why.
ES: This question doesn’t resonate with me. When searching for wines to buy, I’m looking for new and interesting experiences. Perhaps it’s a varietal or a region I don’t frequently taste, an up-and-coming producer, or the wine was made utilizing an interesting technique.
I’ve enjoyed plenty of rare, blue-chip wines, and there are many more I haven’t had the opportunity to taste, but seeking these wines doesn’t interest me. Wine needs to be more accessible (but don’t confuse accessibility with availability for the sake of quantity), so I’m generally looking for wines $50 and under, which overdeliver and can serve as a reference point for emerging trends or further research.
Currently, I’m particularly interested in aged (dry) white wines. These wines can be misunderstood and underappreciated. The best white wine I have ever tasted was a 2012 Texas Viognier that I drank last year, the Pedernales Cellars Reserve Viognier. It retails for about $40. It was exquisite — a true wine epiphany moment. It was still youthful and bright but had developed seemingly endless complexity. Every time I sipped it, I tasted something different, and the wine continued to evolve over the next two hours as I drank it. That experience helped reshape my perception of old whites and of the incredible potential of Texas wine. (Editor’s note: The fruit for the Pedernales Viognier came from Reddy Vineyards.)
JB: What is your favorite grape, and why?
ES: I’ve always been particularly fond of Syrah. I love a bold and spicy Syrah from Rhône and enjoy expressions from Barossa or McClaren Vale as well. Meaty versions can be a lot of fun to drink, too. Syrah just hits the right notes — the dark fruit, the structure, the depth — it’s what I’m looking for in a big red.
The 2019 Reserve Cabernet Franc from Reddy Vineyards
JB: How about one bottle that our readers should buy now to cellar for 10 years, to celebrate a birth, anniversary, or other red-letter day?
ES: Our 2019 Reddy Vineyards Reserve Cabernet Franc is tremendous. It is a blend of 89 percent Cabernet Franc and 11 percent Petit Verdot. 100 percent new French Oak. This wine was just released and will age well for a very long time. It sells for $75.
JB: Where is your go-to place when you want to have a glass or bottle (outside of your home and workplace)?
ES: To be honest, when drinking outside my home, I tend to drink beer and cocktails. I like to drink something new every time I enjoy a beverage. It is much easier to find new and unique items on a beer list or cocktail menu since these rotate more frequently. Unfortunately, too many wine lists tend to be static and feature the usual suspects. Plus, the wine markups at restaurants are just crazy when I can purchase that item for a third of the cost at my local retailer.
Good cocktails are handcrafted, so they are more unique to the restaurant. This is a huge problem for the wine industry. I’d encourage restaurant owners who are passionate about wine to focus on smaller, rotating menus that will keep guests interested. One positive of COVID is the wide adoption of eMenus, which makes it easier and more cost-effective for restaurateurs to run dynamic beverage lists. I hope this will continue long into the future.
JB:If there was one thing you wish everyone would keep in mind when buying and drinking wine, what is it?
ES: I’d encourage customers to think more about where the wine came from and how it was made. Don’t be afraid to ask questions of the wine steward at your local wine shop. Hopefully, that person can help guide you — in a well-informed but unpretentious manner — to find a wine that not only fits your taste preferences, but also your values.
At the same time, shopping for wine shouldn’t have to be a chore. This is another challenge for the wine industry as a whole. This burden falls to the producers to be more transparent and communicative of these facts with consumers. It’s great to see more producers leaning towards transparency, but the wine industry should also be wary of those who try to capitalize on marketing things like “clean wine.” This, too, can be dangerous for the industry by legitimizing misperceptions and creating misinformed customers.
Eric Sigmund: “Don’t be afraid to ask questions of the wine steward at your local wine shop.”
JB: What is your “wine eureka moment,” the incident/taste/encounter that put you and wine on an intimate plane forever?
ES: I previously described an experience I had with a Texas Viognier, which solidified my belief of the world-class quality of Texas wine. I’ve only had two other wines that elicited the same type of “eureka moments” — so these are very rare.
Instead, my passion for wine developed as I began working a second job as a wine associate in a local Total Wine & More to help pay off student loans. At that time, I was a practicing attorney who had zero experience with wine. For me it was, and continues to be, “discovery”. Each wine tells a story — about place, about geography, about weather, about people or family, about heritage, about the future — that is captivating.
There are also countless links between law and the alcohol business that add another layer of intrigue. Today, more than anything, I love sharing my passion for wine with others and seeing that same spark ignite interest in this journey of discovery.
JB: What has been the strangest moment/incident involving wine that you have experienced in your career?
ES: Recently, I led a tasting at Cadillac Wines in Fort Worth, Texas. This tasting was set up through our distributor and I had never visited the location before the event, but had heard they were known for carrying a nice assortment of high-end boutique wines.
When I arrived, I pulled into a Cadillac dealership. I was confused. There was a small sign upon entry that read “Cadillac Wines” and offered a direction to follow. I drove through the dealership and found no sign of anything related to wine. I Googled the shop again and, apparently, I was in the right place. I eventually parked and went inside to a beautiful showroom. Lots of luxury cars, no indication of wine.
Finally, as I walked towards the main reception area, I saw an incredible floor-to-ceiling wine cellar at the end of the hall. This 12’x20’ cellar was filled with unique and rare wines and is a destination for wealthy wine collectors. Now dazed and confused, I proceeded to taste through a selection of our wines with folks shopping for cars and loyal followers of the Cadillac Wines mailing list, right in the middle of the dealership. This was easily one of the strangest tasting experiences I’ve had in my career.
Published in 1955, a pleasure to read today
JB: Your favorite wine reference in a work of literature?
ES: I thoroughly enjoyed reading An Invitation to Wines, written by John Storm and published in 1955. This book was written as a guide to introduce “uncomplicated people” who “consume millions of gallons of wine without any folderol whatsoever — without purrings or posturings or poetic rhapsodies” to the world of wine. Widely outdated on many levels, it’s a glimpse into the post-Prohibition wine industry and how wine was perceived at the time. Interestingly, there are many parallel challenges observed by Storm that continue today. It an interesting and humorous read (the latter certainly not intended) that provides perspective into the world of wine that was and the challenges we face today.
There are times when nothing will do but a comforting dish from the past, from one’s childhood perhaps. Sausage, cheese, eggs, and bread might be in the mix.
This morning was one of those times. A Valentine’s Day-Presidents Day weekend brunch of a rustic casserole the cool weather brought to my memory.
And the smoked paprika covered it all …
It’s what I made.
The sausage slid from its casing in a sensual manner, and it sizzled in the pan, sizzled. Dry mustard, brioche buns, smoked paprika.
At the table, it sat on a wooden trivet.
The past was complete, at least of portion of the past. It was good.
The opportunity to taste a number of wines from a single producer in the same sitting is an enjoyable experience. It’s illuminating to sample, say, various vintages of the same wine, or compare several single-vineyard selections of Riesling (or Merlot) made by one winemaker.
Recently, I tasted four wines from the Carletti family, owners of Poliziano and Lohsa — the 2019 Rosso di Montepulciano DOC (SRP: $17); the 2017 Poliziano Vino Nobile di Montepulciano DOCG (SRP: $30); the 2017 Poliziano Asinone Vino Nobile di Montepulciano DOCG (SRP: $63); and the 2018 Lohsa Morellino di Scansano DOCG (SRP: $16).
I’ll start with this: each of these wines is worthy of consideration and consumption. You will enjoy drinking them, pairing them with food, and recommending them to friends.
Dino Carletti purchased the Poliziano estate in 1961 (54 acres at the time), and it’s now run by a son of his, Federico — whose children, Francesco and Maria Stella, are being groomed to join the enterprise.
In a 2014 interview, Carletti told BKWine Magazine’s Ulf Bengtsson, “My father was not very interested in wine making, so when I wanted to take over he just said, ‘go ahead, that’s the vineyard, here are the keys!’”
Federico Carletti (Courtesy Vendemmia International Wines)
That was 1980, and Carletti, who considers himself first and foremost a farmer (he has a degree in agriculture) has since expanded the estate — located in the commune of Montepulciano — to more than 640 acres. In all, Poliziano’s annual output exceeds 83,000 cases produced from 400 acres in Montepulciano, Cortona, and Maremma.
My tasting began with the Rosso di Montepulciano DOC, and I recall writing at the time that, “it’s a wine I would happily drink every day.” It’s 80 percent Prugnolo Gentile (Sangiovese in Montepulciano) and 20 percent Merlot. Great fruit here, grown at 280-350 meters above sea level, and a robust yet sprightly body. Cherry, of course, but also a bit of humus and bright berry. Tasting this made me feel lighter, happier.
Fermentation takes place in cement tanks, and aging (10 months) is done 50 percent in French oak and 50 percent in cement (2-4 months in the bottle). This wine (250,000 bottles produced per year, 13.5 percent alcohol) rewards a lack of patience, so drink it when you get it. Pairings? Hamburgers, lamb chops, basil pesto and farfalle.
Drink this with or without a lamb chop on the side.
We proceeded to the next bottle, the 2017 Poliziano Vino Nobile di Montepulciano DOCG. (Note: We opened each of these wines after having chilled them in the refrigerator for 15 minutes.) Here, we have 85 percent Prugnolo Gentile, backed by Colorino and Canaiolo, along with a touch of Merlot.
I appreciated the interplay between the buoyant tannins and the shy floral notes in this wine, and want to revisit this vintage in three or four years. If I opened this bottle on a cold evening in November or December, I would love to pair it with wild boar. Fermentation takes place in large vats of French oak, and the wine is aged for 18-20 months in French oak (6-8 months in the bottle). Production is 200,000 bottles per year, and alcohol is 14 percent.
A noble bottle, fit for a meal of wild boar.
The third bottle in our tasting, what the Carletti family refers to as its flagship wine, was the 2017 Poliziano Vino Nobile di MontepulcianoAsinone DOCG. Asinone is the name of the vineyard from which the fruit here comes — its shape resembles a donkey’s back, hence the moniker. Poliziano’s first vintage from the 14-hectare plot was released in 1983 as Vigna Asinone Riserva, and in its present form was awarded Tre Bicchieri from Gambero Rosso.
This wine is 95 percent Prugnolo Gentile (Sangiovese), and 5 percent Canaiolo and Merlot. (Vino Nobile regulations require 70 percent Sangiovese only.) Production is 20,000 bottles a year, and fermentation takes place in French oak vats (6,000-8,000 liters in size). Aging: 20 months in French oak, 20 percent new; at least 8 months in bottle. Alcohol level is 14.5 percent.
Not many bottles of this wine are produced, but I urge you to find one.
This vintage was marked by heat, and as others have remarked, I found that the tannins lacked some integration. Dark cherry and soil shine here, and this wine lingers in the mouth, desirably so. The fruit’s quality is evident in this bottle. I would pair it — again — with wild boar, and a hearty beef stew would also be suitable. Hold until 2023, and I would love to taste this in 2040.
We now visit our final bottle from the tasting, the 2018 Lohsa Morellino di Scansano DOGC. Morellino is the name for Sangiovese in the Maremma region of Tuscany, and for my money, this bottle represents outstanding value. Poliziano ventured into Maremma in 1998 with this wine, and the deft hand of Carletti is amply evident in the bottle.
From Maremma, a Sangiovese with another name.
It’s 85 percent Sangiovese and 15 percent Ciliegiolo, and I really likes this wine. Morellino di Scansano possesses a wonderful herbaceous quality, and you’ll find that in this bottle. Bright cherry, humus, a harmonious light-bodied wine that is fun to drink. I made basil pesto this week, and would be delighted to pair it and penne with this wine.
It’s aged 10 months in French oak and cement tanks — 2-4 months in bottle — and 60,000 bottles are produced annually. Drink now, with gusto.
The vineyards of Poliziano tell the story of a family’s love for the land.
Federico Carletti, who in the past served as the president of the Consorzio del Vino Nobile di Montepulciano (2008-2013), has guided his father’s purchase for decades now, and he has been producing wines that enhance one’s life. His enoteca in Montepulciano is a beautiful love letter to the region — make sure to pay it a visit when you are next in the area — and I look forward to tasting more of his family’s wines.
Historical note: Carletti’s father named the estate after Angelo Poliziano (1454-1494), a son of Montepulciano and scholar whose work was instrumental in the development of Renaissance Latin.
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