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.
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