Monthly Archive: June 2022

Grasings Astounds Wine Club at its Paul Hobbs Dinner!

In early May, my husband saw in The Pine Cone that Grasings Restaurant was hosting a wine dinner featuring Napa vintner Paul Hobbs. It was crazy expensive, but we were intrigued. We checked with the Decanting Monterey Wine Pod, but they couldn’t go. We debated what to do – looked over the menu and saw we would be tasting 2 of his Napa Cabernet Sauvignons, including a $500/bottle wine.  The conversation went: Should we just go buy a bottle of this wine and enjoy it – or go to the event, where we could see Paul Hobbs again, taste a variety of his wines, and have a nicely paired meal.  We chose the latter – and are very glad we did.

 While these wines are NOT from Monterey County, the wine experience is.  I will try over time to present to you some of the wine tasting venues outside of the typical winery tasting room experience.

Grasing’s hosts several wine events during the year. For the last two years, Eric Ewers has directed the wine program at Grasing’s, a long-time holder of Wine Spectator’s “Best of Award of Excellence” and contender for their “Grand Award.” He has 36 years in the hospitality industry with the last 22 years in the role of sommelier or wine director. Certified through the Court of Masters and the International Wine Guild, he developed and directed two wine lists that achieved Wine Spectator’s “Best of Award of Excellence” recognition – most recently at the Broadmoor’s Penrose Room, the longest-running Forbes Five Star, AAA Five Diamond restaurant in the world. You can join the Grasings’ Wine Club mailing list by providing your email at the bottom of this link. Their next dinner will be in October.

We first met Paul Hobbs around, when he showed up to the Addy Bassin’s MacArthur Barrel Tastings (a fundraiser in Washington DC hosted by one of the premier wine shops there).  That was our first exposure to Paul and his wines, probably the best of all the high-end reds we tasted at the event – very big, rich, smooth wines – we became fast fans. We think he came to that event for about 5 years, which afforded us the opportunity to buy his wines as wine futures. His wines achieved a cult status among our wine afficionado friends. “Ooh, Charlie/David brought a Paul Hobbs!!”

At the dinner, Paul shared with us how he got into the business (Where It All Began): from growing up as 1 of 11 children on his parents’ farm (where he actually helped his father convert from orchards to wine grapes), to pursuing medicine starting with a degree in chemistry from Notre Dame, to being persuaded by his father back to winemaking and a Master of Science degree in Viticulture and Enology at UC Davis. He worked at Robert Mondavi, Opus One, and Simi before going on as a wine consultant and eventually pursuing making his own wines. The Paul Hobbs Winery debut vintage was in 1991. 

Here are the wines we tasting in May.  Most of the winery notes come from the Paul Hobb’s website here, amplified by comments that evening, unless otherwise noted. One of his local fans also donated to us a Paul Hobbs 2009 Napa Cabernet Sauvignon to top off the evening. Plus the food pairings were scrumptious, as you can see above. Our compliments to the chef!

2019 Hillock & Hobbs, Estate Vineyard, Dry Riesling, Seneca Lake, $37 (#735)

Winery Notes: “The inaugural vintage from our steep-sloped estate presents a delicate bouquet of spring white flowers and tangerine peel mingled with accents of wet slate. Elegant and inviting on the palate, crisp pear and lime zest highlights are underscored by bright acidity and lingering mineral notes that seamlessly glide into a clean and vibrant finish.” Filtered (Paul Hobbs wines are not filtered). Vines are on slate. 94 points, James Suckling

My Review: Straw in the glass. Gardenia on the nose. Crisp. Mellow floral notes on the light palate. Balanced acidity. Bitter citrus notes on the finish. May 2022

2019 Paul Hobbs Chardonnay, Russian River Valley, $48 (#736)

Winery Notes: “The wine is a vibrant blend delineated from the region’s cooling fog and warm afternoon sunshine to allow balanced ripening of lush varietal flavors and natural acidity that can be derived from our venerated vineyards.” 94 points – Jeb Dunnuck

My Review: Viscous, light golden in the glass. Big nose with some robust mustiness in a good way. Honey, butter, floral, and citrus on the palate. May 2022

2019 Paul Hobbs Pinot Noir, Russian River Valley, $52 (#737)

Winery Notes: “Carefully selected from the winery’s top vineyard sources that are defined by both their proximity to the coast and Russian River to allow cool morning, warm afternoon diurnal swings to develop fruit with purity, richness, and elegance.” (Pinot Noir (thin skinned) ferments twice as fast as Cabernet Sauvignon) 94 points – Jeb Dunnuck

My Review: Ruby in the glass. Raspberry and sweet tobacco on the nose. Intense cherry and raspberry on the palate. Big and smooth. May 2022

About the 2018 vintage: 2018 was cold, wet. There were huge rains in the winter. The saltwater was cold and véraison was late.

2018 Paul Hobbs Cabernet Sauvignon, Coombsville, Napa Valley, $105 (#735)

Winery Notes: “We are proud to carry the Coombsville appellation on our label after becoming a pillar of our cabernet sourcing in Napa Valley. The inaugural release presents a deep ruby with violet highlights and scents of wild blueberry, dried lavender, and mocha. A beautiful entry envelops the palate and features generous layers of red currant, black fig, and subtle notes of fresh sage and leather. Fresh acidity wraps around fine-grained tannins providing tension towards the finish, revealing a crushed rock minerality that confers the region’s inherent rocky soils.” 94 points – James Suckling

My Review: Deep ruby in color. Delicious smooth Cabernet bouquet. Smooth, tongue coating rich dark fruit, a hint of spearmint, with cassis notes on the finish. I like this wine. May 2022

2018 Paul Hobbs Cabernet Sauvignon To Kalon Vineyard, Oakville, Napa Valley, $570 (#739)

Winery Notes: “The legendary vineyard situated on the Oakville bench is farmed by both row and vine so we can endow the fullest expression of the site. Presenting finely sculpted layers of cassis, cocoa, and graphite with an endless finish adorned with velvety yet stately tannins.” Alluvial soils. 98 points – Robert Parker

My Review: Dark ruby in the glass. Oak and alcohol on the nose. Super intense berry on the nose. Really tight and powerful. Tannic on the finish. Way too young for us to be drinking. May 2022

2009 Paul Hobbs Cabernet Sauvignon, Napa Valley, $99 (#740)

Wine Spectator Notes: “Big yet nuanced, with tiers of cedar, dark berry, black licorice, gravel and road tar, this is intense, chewy and tannic, with an underlying measure of finesse and detail. Drink now through 2024.” 93 points

My Review: Dark ruby in glass. That Napa smell, balanced by fruit on the nose. Dark fruit on the palate. Balanced. Lean. May 2027

© Decanting Monterey 2023

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Decanting Monterey Heads East to Spread the Word!

Last week, I went back to DC to visit with family and friends – and to present Monterey County wines to one of the long-established wine groups there.  As a member of this self-run, informal group, I’ve been able to present Monterey wines to them over the years. I’ll be back in the fall presenting 8-10 of our fine wines to one of the Northern Virginia AWS chapters.  

The format for these classes is straightforward: 5 wines, plus bread and cheeses – all within a budget at varying levels.  The challenge is to find exceptional wines at affordable prices that demonstrate the diversity of the region and the prowess of our winemakers. The group seemed very pleased with the Monterey wines I shared with them – I am invited back!

This is the group that got me interested in wine education and certification, eventually leading to this blog. This is all done on a volunteer basis, but has given me a way to deepen my relationships with our local wineries.  In return, I often get to enjoy industry discounts and, on rare occasions, the wineries donate wines for me to sample/review or, even better, wines to present in my classes! These classes are operated on very small budgets – every little bit helps!

For this event, the wineries rolled out the red carpet.  Bernardus donated both cases of their wine to the cause (one was donated in 2020 for a class canceled due to the pandemic), Chesebro gave me a great discount and free shipping, and Bunter Spring gave me their distributor’s rate.  I cannot thank them enough.  

I usually start out explaining where Monterey County is on the Central Coast (not everyone knows – can you believe it?!?); our winemaking history; our unique, cool climate due to its proximity to the deep, frigid waters of the Monterey Bay; plus the diversity in terrain and soils – from the “engine room” of the Salinas River and valley to the rugged mountains of Cachagua and “Greenfield potatoes” of Arroyo Seco. 

And we have frank conversations about the devastating impact of the wildfires on the vineyards, the wineries – the livelihoods and homes of our vintners – it is not just a crop statistic (wine grapes were ranked #5 in 2017 and #12 crop in 2020 – a 44% drop in crop value, according to the Monterey County crop report). It is rewarding to share that we are the largest grower of Chardonnay grapes in the US and Pinot Noir in California – most people do not know these fun facts!

Finally, I like to encourage them to come for a visit! With 65 tasting rooms in the county today, there are lots of options, whether you want to do the River Road Wine Trail, stroll in Carmel-By-The-Sea, drive out to Carmel Valley Village – or even taste in downtown Monterey and Cannery Row!  And our tastings are very affordable, averaging $20-25 vs. what one might pay farther north.  

Of course, the very best part of doing these classes is catching up with my wine friends, seeing my daughter and her friends enjoying these wines, and visiting our old neighborhood. Miss them all.

Here is the lineup of wines I presented last week – most have been reviewed here before. Winery notes coe from their tasting sheets, websites, or conversations with tasting room staff and winemakers:

2021 Chesebro Albariño, Cedar Lane Vineyard, Arroyo Seco AVA, $24 (#734)

Winery Notes: The climate here is quite Mediterranean, like Galicia. All stainless steel – they chill the musk down – longer fermentation, stabilized and bottled cold. Their take on a traditional Spanish white variety.  Lots of stone fruit and citrus with a touch of minerality on the nose. Apricot blossom and kumquat. Balanced, with bright acidity.

My Review: I had only tasted this wine once before when it was first released.  Boy, what a stellar wine to start the evening.  It was knock-your-socks-off flavorful!  It demonstrated how enjoyable a well-made Albariño can be, balanced by the minerality in the soil. Straw in color. Lovely tropical and citrus aromas on the nose. Stone fruit balanced by bright acidity. Tasted in March/June 2022

2020 Bernardus Sauvignon Blanc, Griva Vineyard, Arroyo Seco AVA, 12.6% ABV, $28 (#566) 95% Sauvignon Blanc, 5% Semillon

Winery Notes:   Grapes come from a block specially planted for Bernardus in the Griva Vineyard with the celebrated “Musqué” clone. Hand-picked various ripeness in order to have a broad palette of flavors and acidity for the final blend. Fermentation: cool temperature in stainless steel tanks. Aged for several months in large, neutral 30-year-old French oak tanks. Tasting notes:  Aromas of lime zest accented by grassy notes. The palate is soft and long, exhibiting crisp fruit flavors with notes of lime and grapefruit. A beautiful balance of rich texture and a gently crisp, refreshing acidity. 10,550 + cases produced.

My Review: Tropical nose with pineapple and lime notes and a hint of smoke.  Sophisticated palate reflects the winemaking approach described above.  Tropical and lime zest flavors.  Clean and refreshing. And look at the new labels, reflecting a refreshed brand for Bernardus!

2018 Bunter Spring “Garagitage,” Highlands Vineyard, Monterey AVA , 14.64% ABV, $24 (#526)  76% Cabernet Franc, 16% Petit Verdot, 8% Cabernet Sauvignon

Winery Notes: Upon release: “These grapes come from a small vineyard in the hills above Arroyo Seco just north of Carmel Valley Road. They were harvested, very ripe, on Sep 30, 2018. Upon release, in spring 2021, as I write, this wine is a rough and tumble California fruit bomb, with tons of grapey flavor, plenty of alcohol, and no manners.  Maybe, someday, it will grow up.  Meantime, have fun!” Spring 2022: “Ripe black fruit, tannic, full bodied. Aged 15 months in once used French oak barrels.” 76 cases produced. 

My Review:  This wine continues to be one of our favorites from Bunter Spring. Dark ruby in the glass. Perfume on the nose, followed by a yummy palate of red and black fruits. Very smooth and drinkable. A terrific bargain. This was a perfect choice as a transition into our bigger reds. 

2014 Chesebro La Montagne Sauvage, CM Vineyard, Carmel Valley AVA, $35 (#619)

Winery Notes: “Grown on our estate in the Upper Carmel Valley’s rocky mountain soils at 1500’ elevation, this Rhone style blend of 80% Syrah, 15% Grenache and 5% Mourvedre is powerful and rich with aromas of cassis, dark forest berries, scorched earth and spice.  Blockbuster with a long lingering finish.” 80 cases produced

My Review: Rich ruby in the glass. Pleasant nose of fresh berries. Palate of berry jam, eucalyptus and chocolate with red currant and anise flavors on the finish. Super delicious.

2014 Bernardus Marinus Estate Blend, Carmel Valley AVA, 14.3% ABV, $75 (#290)52% Merlot, 27% Cabernet Sauvignon, 11% Cabernet Franc, 7% Petit Verdot, 3% Malbec 

Winery Notes: Use traditional Bordeaux vinification methods.  Each block of Marinus is farmed separately and picked at its perfect ripeness.  hand sorted and de-stemmed before being fermented in small individual fermenters.  Each one is punched down or pumped over twice daily throughout the lengthy fermentation period.  After a gentle pressing, the wines are transferred to small French oak barrels for malo-lactic fermentation and ageing for 18 months, when the final blend is created. 1375 case-equivalents produced. 

Winery Tasting Notes: Aromas exude beautifully ripened red fruits accented by subtle spice notes. Mouthfeel is very soft and full expressing delicious flavors of ripe cherry and plum. The finish is well structured with soft tannins. 

Wine Enthusiast – 92 points: “Candied lilac and boysenberry-juice aromas make for a very fresh, floral and fruity entry to the nose of this blend of all five Bordeaux red varieties. The purple-flower flavors show on the sip too, mixed with acai, and the structure is still tightly woven six years into aging. 92 points, Editors’ Choice.” Matt Kettmann

My Review: This wine was a huge hit with the wine class and a great way to end the class:  Complex and rich. Beautiful dense, dark ruby in the glass. Intense fruit on the nose. Smooth palate full of dark berry fruits, a bit chalky yet fresh. Drinking so well with lots of future for cellaring. I could just keep drinking this wine.

Herman Story Wines: “…made, schlepped, peddled, and drunk with friends”

There is a story about how this whole March afternoon unfolded.  The Decanting Monterey Wine Pod went to the valley to help me decide on some wines for my upcoming DC classes.  We got a little lost in the moment and I ended up being very late to the dog groomer, who by then couldn’t do much for my dog.  Yikes.  By the time I got home, the Wine Pod had relocated to what we call “The Micro-Climate” – our neighbor’s wind-protected patio, where they were enjoying the 2019 Herman Story Syrah, Bien Nacido Vineyard.

Papi, partially groomed, enjoying the Micro-Climate!

When I went to the Herman Story Website, I found it like none other.  I am so intrigued that I must visit them when I go to Paso Robles. Let me share this quote with you:

“I am Russell P. From, proprietor, winemaker, and waste water specialist at Herman Story Wines.

“Herman Story Wines are made, schlepped, peddled, and drunk with friends by me. The basic web design books tell me that you’re probably here for the basics: to find release schedules, ordering information and tasting opportunities for the wines I make, which sounds pretty good to me. The less time I spend writing this stuff the more time I spend in the cellar. So here you go, all the facts with none of the filler. An aesthetic I stand by and believe my wines do too.”

About Bien Nacido Vineyard from his website: “Planted and run by the Miller family since 1969, Bien Nacido has been the source for the Central Coast’s most mythical wines and is a crown jewel of winemakers. From’s first large winemaking position was as operations manager for the Miller family’s custom crush facility. His tenure with the Millers also marked the founding of Herman Story. This represents From’s triumphant homecoming.”

2019 Herman Story Syrah, Bien Nacido Vineyard, Santa Maria Valley AVA, 15.9% ABV (Wine #732)

Winery Notes: “You knew those dance lessons would pay off one day, you just didn’t know it’d be your first day as an aircraft marshall. Glowing wands in hand, you’re on the runway, slowly at first. A little blueberry two-step, throw in a few elderberry jazz hands, sending planes off into the black licorice night. Now you’re really feeling yourself, making up your own moves. The plum-glazed tango. The black truffle twirl. The honey-pecan hop. There’s pandemonium at the gates, but no matter what the guys in the control tower say, you’re a star.” 100% New French Oak, 30 months in barrel. 360 cases made. 6-8 years aging potential.

My Review: Wow! Very dark berry in the glass.  Earth and smoke on the nose.  Bursting with berries on the palate.  I should have gotten here earlier!

About purchasing Herman Story Wines from his home page: “…Our wine club is currently closed, but if you want to get in on the action and try some of my stuff, you can scroll down and join the MAILING LIST, or come visit me at my winery and tasting room in downtown Paso Robles at 1227 Paso Robles Street, Paso Robles, CA 93446. Our tasting room is currently OPEN by appointment for seated, outdoor tastings Thursdays through Monday, from 11-5.” Check out his home page to make an appointment!

© Decanting Monterey 2023

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Grape “Involuntary Error” Leads to Benom’s Lapsus!

Our “Micro-Climate” wine tasting continues from last week’s post with this Benom wine from Paso Robles. One of our favorite games with our Wine Pod is to play “Mystery Wine.”  First, we guess Old World/New World and from there, the varietal, the region, and sometimes even the winery! We got New World right, but I have forgotten how the rest of the game turned out that March day.

The Benom Story: “Benom is the phonetic translation of the French word binôme, which translates to “a project together.” They are brothers, they are French, and for them making wine is a heritage. Arnaud and Guillaume Fabre moved to California for Love. For Guillaume, it was his love of winemaking and farming without limit(s) that brought him to Paso Robles. A love that saw him making wine for one of the most prestigious wineries in Paso Robles, L’Aventure. This passion eventually lead him to start his own brand of immaculate wine, Clos Solene…

“A tribute to the extensive Fabre legacy in both the Languedoc-Roussillon and Bordeaux regions; as multi generational stewards, farmers and winemakers from birth; the essence of everything Benom, is the utmost quality and infinite expression of what the central coast of California has to offer in harmony with the innate skilled craft of the Fabre bloodline.”

2018 Benom Lapsus Red, Paso Robles AVA, 15% ABV, $68 (Wine #733) 30% Graciano, 30% Mourvèdre, 25% Grenache, 15% Cabernet Sauvignon

About Lapsus: “Meaning “an involuntary error” in Latin, Lapsus is a nod to the discovery of Graciano in the Paso Robles appellation. Since this varietal was originally believed to be Mourvèdre (monastrell), it was only natural to blend the two together. Graciano’s acidity is balanced with the rich earthiness of Mourvèdre while bringing in Cabernet Sauvignon and a touch of Grenache. This is an opulent wine with an elegant density, finished by a mineral-driven freshness.” 2018 was the first bottling of this blend.

Wine Enthusiast – 92 points: “Rich aromas of pomegranate sauce meet with red flowers, wet soil and crushed rocks on the nose of this blend of 30% Graciano, 30% Mourvèdre, 25% Grenache and 15% Cabernet Sauvignon. Charred berry and plum flavors show on the palate, where hints of leather and tar make for a wild, slightly gamy experience.” Matt Kettmann, April 2021

My Review: Explosion of fruit on the palate – a great New World expression of a Rhone wine.  Bright and cheery.  I would like to try the 2019, which replaced the Grenache with Syrah. March 2022

You can purchase Benom wines here; and you can get information on visiting them here. They are open daily by appointment at their Tasting Room is located in Tin City, Paso Robles.

Copyright @decantingmonterey 2022

Cruising with Idle Hour Down the Douro River

This Spring, we had the opportunity to travel with Idle Hour Winery for a fantastic trip along the Douro River in Portugal, followed by a private Tempranillo tour along the Ribera del Duero in Spain.  How great it was to get to know the winery owners Anna Marie Dos Remedios and Deb Payne on a more personal level.  The whole experience was amazing – so well done!

We hadn’t talked to Anna Marie pretty much all of the pandemic.  We heard so much on this cruise about how Anna Marie and Deb had to re-tool their businesses (winery, inn, and restaurant) almost immediately – when people visitors quit coming to stay at their Queen’s Inn. Their priority became keeping people employed during this challenging time. As a result, the restaurant became more of the focus, putting wine making on the back burner. 

While on the cruise, we had several wine tastings and a wine dinner with the Idle Hour crew.  Today I am highlighting the wines we tasted on the cruise.  I made a deliberate decision not to take wine tasting notes on my vacation, but some were previously reviewed in this blog and I have included them again here. These are presented more or less in the order tasted. Any quotes below come from their website.  Any factual errors outside of the quotes are mine alone.  This is what happens when you don’t take proper notes…

I have written about Idle Hour wines several times – just type “Idle Hour” in the search bar to find them.  I include Idle Hour in this blog due to their tasting room located in Carmel Valley Village – and their increasing menu of Monterey County wines.  You can read more about their wine making approach and history here. 

2017 Idle Hour Heringer Estate Vineyard Cabernet Franc, Clarksburg AVA, 13.6%, ABV, $30 (Wine #22)

My Review: My daughter called this wine “spicy and good.”  In addition to spice, I picked up cherry and raspberry on the palate with a little oak and green pepper.  Upon this second tasting, I still find this lean and elegant.

2017 Idle Hour Heringer Estate Vineyard Tempranillo, Clarksburg AVA, 14.4% ABV, $30 (Wine #729)

Winemaker’s Notes: “Tempranillo has become one of our flagship wines, one of two wines of the many varieties we produce that will always be on the list here at Idle Hour. I fashion our Tempranillos after the region I find to be the most alluring in Spain, where this Iberian varietal calls home, the Ribera del Duero. Perhaps the variety sees more press from Rioja, where it is the main wine in the blends produced there. I find the 100% Tempranillo wines from the Ribera to be the most honest and enticing.  I hope you enjoy our version!” 225 cases produced.

In my humble opinion, Idle Hour makes on of the best US-produced Tempranillo wines.  She knows what she is doing.  I’d love to do a side-by-side with those Ribera del Duero wines we had later on our trip.

2019 Idle Hour Alicante Bouschet, Madera County (Wine #728)  

Here was a great opportunity to taste this as a single varietal bottling, as we usually find it as a blending grape. I would like to try this wine again!

2019 Idle Hour Viognier, Sierra Foothills AVA, 14% ABV, $28 (Wine #725)

While I can’t find any winemaker notes for this wine, we typically really like the Idle Hour Viognier for its true expression of the fruit.  This was a great wine to start our on-board tasting!

2019 Idle Hour Chardonnay, Arroyo Seco AVA, 14% ABV, $28 (Wine #726)

This Chardonnay comes from one of my favorite Monterey County AVAs:  Arroyo Seco. This is a clean, big Chardonnay.  We tasted it during the first on-board tasting and it was very good – not the big, buttery Chardonnays we think of, but a great expression of the minerality in Arroyo Seco soil. We tasted it again at the Winemaker’s Dinner, this time in a Burgundy glass – what a difference the glass can make!  It was big, fruitier, with much more depth and florals than the first time we tasted it.  If you can find this wine, I highly recommend it.

2019 Idle Hour Clone 667 Pinot Noir, Griva Vineyard, Arroyo Seco AVA, 14.2% ABV, $40 (Wine #727)

Winemaker’s Notes: “The crispness and brightness of Bing Cherry followed by the earthy aromas of forest floor and the sweet and savory notes of sassafras and cola. This wine is the most Burgundian Pinot Noir I have ever made. It’s light color and silky tannins are testament to the extra year of aging on the sediment that I gave it. The wine finishes with the fine structure on your tongue of wet stones.”

You all know by now that I am not that big of a Pinot Noir fan.  The way this wine was made resulted in a more complex and rich wine, one of the best Pinot Noirs I have tasted from Monterey County.  I selected this wine to present at my upcoming John Marshall Chapter, Northern Virginia AWS class. 

2017 Idle Hour Heringer Estate Vineyard Tannat, Clarksburg AVA, 14.1% ABV, $ (Wine #126) 175 cases produced.

This was an interesting wine to taste!  I was surprised how many people we were traveling with had never heard of Tannat.  This was a big, boastful, delicious wine which quickly rose to be one of our favorites on the whole trip.  Nicely done!

Idle Hour Blanc de Blanc Méthode Champenoise Sparkling Wine, Clement Hills, Lodi, 11.2% ABV, $38 (Wine #59) 100% Chardonnay; 44 cases produced.

94 points by Rich Cook – You can read his review here:  https://idlehourwinery.orderport.net/product-details/0091/Blanc-de-Blanc-Methode-Champenoise-Sparkling-Wine

Crisp and tasty.  If you can find it, I recommend it!  And the label is equally delicious.

2014 Idle Hour Winemaker’s Reserve Syrah, Love Ranch Vineyard, Madera County, (Wine #730) 96% Syrah, 4% Viognier 4%

The more time I spend on the West Coast, the bigger Syrah wine fan I become. It has superseded my previous love of Zinfandel.  It started with Carmel Valley Syrahs – then Arroyo Seco – then Santa Barbara – and now Washington State!  We had a previous vintage of this Syrah which my husband just loved.  And we both enjoyed the 2014, pairing well with our meal.  We need to get more of this!

2013 Idle Hour Heringer Estate Vineyard Tempranillo, Clarksburg AVA, 14.6% (Wine #731)

We tasted this during more of a social hour for the Idle Hour trip participants – we felt very privileges to have this vintage on board and we all enjoyed it very much.

You can purchase their wines from the Idle Hour website here. Check out how to visit them in Oakhurst here. Their tasting room in Carmel Valley Village may not be currently open.  Check their Facebook page Idle Hour Tasting Room @IdleHourWine for the latest info!

© Decanting Monterey 2023

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