We opened a 2018 Odonata Spiketail in mid-December as we were ramping up for the holidays. Today’s short and sweet post includes reviews from two vintages of the same wine!
Winery Notes: “Offering copious aromas and flavors of blackcurrants, raspberry, strawberries, licorice and roasted herbs. Bright acidity, beautiful density, and full-bodied opulence.” 120 cases produced.
My Review: Rich, dark ruby in the glass. Dark berry jam on the nose. Low key palate of jammy berry flavors – this is one delicious wine. June 202
My Review: We bought this on a whim without tasting it. Purple in color. Plum, orange rind, chalk, bubblegum and hot cocoa on the nose. Orange rind and chocolate on the dense jam of the chalky palate. Licorice and smoke on the finish. After it opened up, cinnamon was predominant on the finish. One of the most interesting wines I have enjoyed this year. August 2023
“Nestled at the northern edge of the Santa Lucia Highlands AVA and at the beginning of the River Road wine trail lies the Odonata Winery and Tasting Room. We hope you will stop by to sample a selection of our current releases!
Located at 645 River Road, Salinas, CA 93908 (tel: 831-566-5147)
Open 7 days a week (except major holidays) from 11 am to 5 pm. Open for Happy Hour on Fridays & Saturdays from 5-7 pm. No appointments are necessary for groups of 8 or fewer.
We’ve been waiting patiently for Parsonage to release the powerful 2019s we tasted in the barrel back in 2021. They are here and they do not disappoint! Great fruit, great winemaking, good weather. This was a terrific vintage – big, jammy, delicious wines the way Frank Melicia makes them best. You can read about that barrel tasting experience here:Parsonage: A Glimpse of the 2019 Vintage.
In addition, there are some 2020 and 2021 red blends in the current release. 2020, as you may recall, was that terrible wildfire year in several parts of California’s winemaking regions. But with creativity and clever sourcing, Parsonage has updated some of their popular red blends to make even 2020 a solid vintage.
THE WINES
Today, I am presenting 7 Parsonage wines, 6 from our winery tasting and 1 from our cellar. Winery notes come from their website. Any errors are mine and mine alone.
I’ve presented Parsonage to you in several prior posts and won’t repeat about them here (just type “Parsonage” in the search bar to see them all). You can check out their website here.
Winery Notes: “This easy drinker pairs nicely with cheese & crackers. We joke that we should re-name it the “universal donor” even though that isn’t the perfect analogy. But you get the gist of it – this wine seems to be universally loved, no matter what your favorite varietal is…
“Owner Bill Parsons’ tasting notes: Lovely spicy/floral nose of plum and red currant. The palate is rich and firm, loaded with perfectly ripe red plum, red currant, pomegranate, mulberry, and cranberry with a mystifying hint of orange zest peeking through the bracing tannins on the dynamic finish.”
My Review: Ruby in color. Fresh crushed berries on the nose. So delicious. A must buy. November 2023
2020 Parsonage The BDL, Central Coast, 15% ABV, $44 (#1230)
Winery Notes: “Our Bordeaux-esque beauty with all five Bordeaux red varietals (Cabernet Sauvignon, Cab Franc, Petit Verdot, Merlot and Malbec) presents an unprecedented sultry and sensual bouquet that exhibits black plum and currant highlighted by mulberry. The medium palate amplifies these lush fruit notes with racy tannins punctuating the finish!”
My Review: Garnet in color. Warm, dark berries on the rich nose. Dark fruit on the palate. Plum, dark cherry and berry. Drinking well. May, November 2023
2020 Parsonage Wildcard, Monterey County, 15% ABV, $38 (#1231)
Winery Notes: “This iteration of the beloved Wildcard, our preposterous melange of Cabernet Sauvignon, Syrah, Merlot, Grenache, Cab Franc, Petit Verdot and Pinot Noir, will rock your world. The nose is a fragrant and seductive melange of exotic spices, wild flowers, boysenberry, and cranberry. The palate is marked by cedar notes and blueberry with a vibrant backdrop of red and black fruit in this medium-plus mouthfeel beauty.”
My Review: Bright garnet. Subtle nose of crushed red and black fruit. The bright fruit on the palate mellows out on a soft finish. This is a really good vintage of the Wildcard, with the 8 varietals nicely melded together from the jump. May and November 2023
2019 Parsonage Estate Reserve Dario Merlot, Carmel Valley AVA, Monterey County, 15% ABV, $95 (#528)
Winery Notes: “A plush vibrant nose of star anise, ripe red fruit, toasty vanilla, and a hint of flint. Rich round elegantly balanced palate of red currant, red plum, baked strawberry/cranberry compote, and a subtle hint of black olive. Freaking delicious!!”
My Review: Cassis and dark berries on the nose. Intense, concentrated dark fruit on the palate. So delicious. My favorite. November 2023
2014 Parsonage Estate Reserve Dario Merlot, Carmel Valley AVA, Monterey County, 15% ABV (#1232)
My Review: From our cellar.Intense blackberry and blueberry fruit on the nose. “Oh my gosh!” Mouthflling palate bursting with bright, tart berries with a tobacco, oaky finish. This one might need to open up. December 2023
2019 Parsonage Estate Reserve Bixby Petit Verdot, Carmel Valley AVA, Monterey County, 15% ABV, $95 (#529)
Winery Notes: “A MASTERPIECE!! A nose of wildflower perfume and spice infused with dark berries leads to a dazzlingly rich palate of blackberry, black currant, black cherry, and blueberry cobbler with exquisitely vibrant and supple tannins from beginning to end. STUNNINGLY DELICIOUS!!”
My Review: Almost purple in the glass. Cassis and tobacco (alcohol) on the nose. Intense palate of dark berries. Wow. November 2023.
2019 Parsonage Estate Reserve Rocco Syrah, Carmel Valley AVA, Monterey County, 15% ABV, $95 (#532)
Winery Notes: “Our magnificient flagship wine, the Rocco is what we’re known for! The nose sings out with stunning opulence in the form of blueberry, blackberry, black currant, mocha, and hickory smoked bacon. The voluptuous palate doubles down on the bouquet with flourishes of cassis and savory umami. The mouthfeel is full and rich with beautifully integrated ripe tannins creating a lengthy and rewarding finish.”
My Review: Very purple and dark in the glass. Dark berries, oak and cinnamon on the nose. So rich and smooth yet complex. Oak on the finish. Could be my favorite Rocco vintage yet. May and November 2023
THE TASTING ROOM
Parsonage is open for tastings every day – clickherefor the details and to make a reservation. Hours: Monday – Friday: noon to 5pm; Saturday & Sunday: 11am to 5pm. Last seating for wine tasting: 4:15pm. You can obtain their wines directly from the wineryhere or at their tasting roomlocated at19 E Carmel Valley Road in Carmel Valley Village.
Happy New Year! Why not start off the New Year with a bang of a wine?
When we picked up our last allocation, Parsonage offered us a choice of library wines. We chose the oldest Rocco Syrah – the 2003 Cuvee Rocco. We learned that, when you receive a library wine, it is probably wise to drink it soon. A rainy card-game Sunday with the Decanting Monterey Wine Pod seemed just the right occasion. It did not disappoint. My bottom-line up front: If you’ve got one if these in your cellar, why wait any longer for pure enjoyment? Admire, open, pour, and enjoy!
I have a post about the Parsonage fall release coming out later this week, but did not want to bury this spectacular wine in that longer post. (p.s. Some of you may have received that post earlier in December thanks to operator/WordPress error – you will see it again this week!)
THE WINE
Today, I am presenting just this one 20-year old Parsonage library wine. Winery notes come from their website. Any errors are mine and mine alone.
I’ve presented Parsonage to you in several prior posts and won’t repeat about them here (just type “Parsonage” in the search bar to see them all). You can check out their website here.
2003 Parsonage Cuvee Rocco Syrah, Carmel Valley AVA, Monterey County, 15% ABV, $135 (#1233)
Many thanks to Parsonage’s Summer Emmons for conjuring up this review by Kerry Winslow:
Review from grapelive.com: “A three barrel selection held back from the reserve Syrah, the “Cuvee Rocco“ is just a touch boulder and creamier than the reserve bottling and may be a little more oak driven at this stage, but it will just get better and better with a little time. Super limited and this is the first vintage it has been offered! This cuvee has sweeter fruit and is more shiraz-like with a hint of cassis and coffee with liqueur notes that are lingering. Rocco is a big wine that needs some time to settle down in your seller. 94-96 Points”
My Review: Dark garnet in the glass. Nose is very rich with notes of leather, cedar, dark fruit and wet leaves. Dark intense flavors on the palate – some cassis notes, This 20-year old “Rocco” has stood the test of time and is drinking beautifully. If you’ve got one, why wait any longer for pure enjoyment? December 2023
THE TASTING ROOM
Parsonage is open for tastings every day – clickhere for the details and to make a reservation. Hours: Monday – Friday: noon to 5pm; Saturday & Sunday: 11am to 5pm. Last seating for wine tasting: 4:15pm. You can obtain their wines directly from the winery here or at their tasting room located at19 E Carmel Valley Road in Carmel Valley Village.
When we heard the shocking news that Pierce Ranch Vineyards was closing their tasting room, we immediately made a plan to stop by for one last taste and to pick up our shipment. Things were chaotic on that day, as many members were doing the same thing. Supply was low and, as we tasted wines and identified what we wanted to buy, the bottles were being bought up by others. To me, it was a kind of a sad way to experience those wines perhaps for the last time.
We understand that Pierce Ranch Vineyards is going to focus on their vineyards and selling their grapes vs. making wine themselves. There is still wine in the barrels, so I expect some new vintages to appear, probably to be sold on their website.
“Small-batch, low intervention, estate-grown wines from lower Monterey County’s San Antonio Valley AVA”
“The story behind Pierce Ranch Vineyards is a love story of wine shared amongst friends and our beloved community. It starts in the iconic vineyards of southern Monterey County’s San Antonio Valley appellation in the year 2000. There is a depth to the terrain that exposes the remarkable quality of the region. A small, family-owned affair, we bring a sentimental spirit to viniculture, to honoring the land, and to cultivating and harvesting the grapes in the late summer and fall. The romanticism of crush and the sweeping vineyards flows into our cozy tasting room. What began as a cottage house built in 1915 has become a space where our community meets in the magical garden and rustic indoor setting to taste the ambrosial wine with a unique focus on Portuguese and Spanish varieties. It’s a love story that never ends, poetry in a bottle that starts with respect of the land and the community by never using herbicides and only using native yeasts with minimal intervention. It is a dedication to the vines and attention to the grapes so they continue to thrive with the years.”
THE WINES
I have 7 wines to present to you today. Because of the chaos in the tasting room, my notes are skimpier than usual. Winery notes come from their website or their bottle labels, unless otherwise noted.
2018 Pierce Ranch Grenache, San Antonio Valley AVA, Monterey County, $30 (#1217)
Winery Notes: From the label: “Our 2018 Grenache, the first varietal bottling for us in quite a while, was grown in the granite and shale soils of an upper section of our Western Addition Vineyard. A delicious and nuanced take on the variety, it was fermented in a single small lot using only native yeasts and was then aged in primarily neutral oak for fourteen months. Only 90 cases were produced.”
“Varietal bottling with its characteristic medium-bodied red fruit and focused earthiness.”
My Review: Cranberry in the glass. Red plum on the nose. Smooth, slightly sweet, light cherry palate. November 2023
NV Pierce Ranch Tourbillon, San Antonio Valley AVA, Monterey County, $18 (#1218) Grenache, Graciano, etc.
Winery Notes: “Late in the summer in the San Antonio Valley, about midway through the grape harvest, it’s not uncommon to see pale grey dust devils gather themselves and then quickly tower up over the fields and pastureland like slender pillars of cloud. Something like the local geniuses of the region, they serve as the namesake, once or twice linguistically removed, for our Tourbillon.
“While the latest release is an entirely different blend from its predecessor, it maintains a similar stylistic approach, being a well-rounded, easygoing wine that’s well suited for most foods or enjoyed alone. Medium-bodied, and with notes of black cherry coulis and florality on the nose and palate, it presents a surprisingly savory finish with hints of dried herbs, earthy woodsmoke and a touch of dusty minerality.”
My Review: Translucent garnet in color. Light palate with an acidic, tannic finish. November 2023
2017 Pierce Ranch Maçon, San Antonio Valley AVA, Monterey County, $30 (#656) Petit Verdot, Graciano, Tempranillo
Winery Notes: “Something of an Ibérique Supérieur, our new Maçon brings together Tempranillo, Graciano and Petit Verdot to form a slightly idiosyncratic blend of Spanish and French varieties. Combining a hint of Iberian aromatics with the earthy, mineral palate reminiscent of a Bordeaux, this is a wine that approaches Old World character while also indulging a touch of experimentation. A floral nose balances itself against a darker midpalate and a solid tannic structure, as notes of violets and dried herbs give way to an underlying earthiness and a savory, vaguely smoky finish.”
My Review: Ruby in color. A touch of barnyard on the nose and the palate. November 2023
2019 Pierce Ranch Mal/Zin, San Antonio Valley AVA, Monterey County, $30 (#658) 26% Malbec, 48% Zinfandel, 26% Alicante Bouschet
Winery Notes: I took these notes from the label, but I couldn’t read the whole thing. “Our Mal/Zin is a somewhat idiosyncratic blend of Malbec, Zinfandel, and Alicante Bouschet. It offers up a mix of sumptuous black fruit and …, leavened by a touch of Old World earth and …. Grown in various blocks in our Y Ranch and Panhandle Vineyards, it was fermented in several small lots with only native yeasts, and then was aged in a combined … of new and neutral oak. Only 175 cases were produced.
My Review: Plum and blackberry on the nose. Medium palate of delicious blackberries. Tasty. November 2023
2017 Pierce Ranch Petit Verdot, San Antonio Valley AVA, Monterey County, $32 (#1219)
Winery Notes: “With its high elevation, rocky soils, and wide variation in diurnal temperature, the recently declared San Antonio Valley appellation is an area that is proving to be well suited to a number of Bordeaux varieties. Grown in our Western Addition Vineyard in a mix of decomposed granite, broken shale, and sand, the 2016 Petit Verdot is a robust yet nuanced wine with a rich, savory palate and moderate tannins. Produced on a limited scale, it was fermented in small lots and aged in French oak for 18 months. Notes of blackberry, cassis, and black cherry meet with hints of wood spice, and thyme along with a mineral, earthy undercurrent.”
My Review: Ruby in color. Dark berries and plum on the nose. Vegetal notes wrapped in fruit on the palate. November 2023
2019 Pierce Ranch Graciano, San Antonio Valley AVA, Monterey County, $32 (#1220)
Winery Notes: “Traditionally used as a blending grape in the Tempranillo-based wines of the Rioja, Graciano has been one of our most cherished varieties, grown in the clay and calcareous rock of our Home Ranch Vineyard. The 2019 vintage is a slightly richer presentation of the variety, but nicely balanced on the palate with a decent weight and texture along with a lengthy finish. A nose full of red and black cherry, and blackberry, with a hint of candied fruit and fresh, herbal notes, is followed by a complex palate of blackberry, dried fruit, candied orange peel, thyme, and a characteristic minerality on the finish, with notes of shale and bramble, and the very subtle hints of vanilla and baking spice.”
My Review: The one, little sip we had was quite good. November 2023
2018 Pierce Ranch Olonde, San Antonio Valley AVA, Monterey County, $32 (#1221)
Winery Notes: “Bordeaux style blend composed of Cab. Sauv., Petit Verdot, and Malbec.”
My Review: Garnet. Slightly earthy/ash yet pleasant nose, with a tasty palate. November 2023
THE TASTING ROOM
The Pierce Ranch tasting room closed in November, but you can buy their wines on their website here.
Today I am bringing you the 2018 Georis Merlot which made our Corkscrew Café lunch perfect!
THE STORY
With our daughter in town for a long Thanksgiving visit, we needed one last special event before we put her on a plane back home. We debated going to a winery when we really wanted lunch with a good glass of wine. We chose to dine at Corkscrew Café and enjoy a nice bottle of 2018 Georis Merlot! I have to say our daughter was dubious about having a Merlot, as it is not a household regular. But I assured her that, if this 2018 were nearly as good as the 2017, she would enjoy it – and she did.
I also want to give a shout ouot to the wait staff at Corkscrew who modified our meals to our every wish. Many thanks! It was much appreciated!
“Walter Georis was born of a Belgian father and a German mother who immigrated to the US from Belgium in 1956 when Walter was eleven years old.
“After having spent his teen years in Southern California, Walter decided to move north to Carmel where he pursued a career in fine arts.
“Soon after arriving in Carmel, Walter designed a family restaurant, Casanova that would become internationally renowned for its cuisine and style, and its wine cellar.
“Remembering his childhood and the pleasures of country life on the family farms in Europe, Walter decided to combine his love of fine wines with the challenges and rewards of growing grapes and producing first class wines. In 1981, after consulting with French experts on soil and wine making, he bought a ranch in Carmel Valley and soon planted the grapes that would produce the first crop of Georis wines…”
I have just one wine to present to you today from Georis. I couldn’t readily find any winery notes on this new vintage. Any errors are mine and mine alone.
2018Georis Merlot, Carmel Valley AVA, Monterey County, 13.8% ABV, $42 (#1216)
Winery Notes: N/A
My Review: Garnet in color. Dark berries and forest floor on the nose. Rich on the palate with dark berries, finishing with tannin and acidic notes on the finish. November 2023
THE TASTING ROOM
“Our tasting room is located at 1 Pilot Rd. Carmel Valley California. The adobe style tasting room is reminiscent of early California Mission architecture. With its tall ceilings, large fireplace, hand hewed oversized beams supporting an impressive roof finished with antique handmade Spanish tiles. Our gardens are lush with mature landscaping and a small symbolic decorative vineyard planted to Petrus Clone. While tasting our fine wines you will be enjoying the stylish interior or you can walk through our gardens and find your favorite table. Our staff is well versed in providing you information regarding our wine making philosophy as well providing you with more in-depth details regarding our world class wines.
“We welcome you and your friends to join us at our tasting room Wednesday – Monday from 12:00 – 6:00 pm with the exception of the weather and holidays. You can reach us by phone at (831) 659-1080. We greatly appreciate a call if will be joining us with a large group, we want your experience to be delightful while drinking some of California’s best…”
I also love that you can order “to go” from Corkscrew Café while tasting at Georis!
In November, we attended our third over-the-top Marinus dinner at the Bernardus Winery Tasting Room. I have to say, this is our favorite local event of the year and, I don’t know how, but it just keeps getting more impressive. The 2023 Marinus dinner was an elegant affair. The tables were decorated so beautifully and the service was impeccable. The wines and the food were exquisite, all the way down to the imported flavored French butters! The Marinus blends are aging nicely and the multi-course food pairings created by Carmel Valley’s Chef Jerome Viel were sumptuous. You can read more about Jerome here: https://jeromescarmelvalleymarket.com/chef-jerome-viel/.
I will confess that I bugged Heather relentlessly about the date for this event, as I knew it was coming and we had been traveling. I for sure didn’t want to miss this event and last year, we got the last 4 seats! Thanks for putting up with me, Heather! When is it next year? 😊
With the recent retirement of winemaker Dean DeKorth, we were hosted by his replacement, Jim McCabe. We had met him at the previous Marinus dinner and he hosted the Decanting Monterey Wine Pod at the winery this past summer. Jim was fully in his element on this night, informing us about the wines and happenings at the winery. His presence and conversations with the many attendees were so valuable and appreciated.
As if we didn’t already feel special enough, our meal began with the final 3 bottles of the 1993 Marinus – the year of their first bottling of this red blend on its 30th Anniversary. Making a fine Bordeaux wine in Carmel Valley was the vision and dream of founder Ben Pon, who passed away in 2019. And I must say that the 1993 was drinking fine, giving credence and confidence in the longevity of later vintages. Ben Pon’s vision has indeed been realized!
THE WINEMAKER’S STORY
Jim McCabe did not start out wanting to be a winemaker. Originally from Massachusetts, he got into graduate school in Sonoma to pursue a Masters in Comparative Literature. He took a job at Bernardus while finishing his thesis.
He was impressed by the 2006 Bernardus Ingrid’s Vineyard Pinot Noir. He found it bigger, fuller, and more enjoyable than the jug wines which were so popular back then. 😊 As a result, he started to take winemaking more seriously. Dean DeKorth, his boss and mentor, taught him much about wine appreciation and winemaking.
THE WINERY
To kick off our event, winemaker Jim McCabe addressed the group with a brief history of the Bernardus Winery and the Marinus vineyard. Motor sport enthusiast and golfer Ben Pon moved here in 1989-1990. He noticed Durney was making intense Cabernets in Carmel Valley/Cachagua and he wanted to see what the area could be for wines. He had a vision to create a small pocket of Bordeaux in Carmel Valley. He wanted to explore what varieties would do well there. He planted Cabernet Sauvignon and Merlot to see what they could do, then added Cabernet Franc, Malbec and Petit Verdot. You can read more about the founding and history of Bernardus Winery here.
Over the course of the evening, Jim shared a few tidbits about the winery and winemaking:
Bernardus hand harvests its grapes. Jim shared that there is a big difference in quality between machine and hand picking. Machines enter into the mix “Matters Other than Grapes” – MOG.
Making Marinus wine is like “squidding.” Seriously, Jim did say that…
One of their challenges is how to get grape growing and harvesting right in Cachagua, with its big diurnal shift. Cabernet Sauvignon needs sustained heat. So, they have to pick late.
As of the dinner on November 9th, they had still not harvested their Cabernet Sauvignon! Due to the rains, followed by a cool spring/summer without wildfires, the region enjoyed one of its best and longest growing seasons.
The Marinus Vineyard is also a great place for Merlot. They have put a higher percentage of Merlot in the blend over the years. They reevaluate the percentages of the various grape varieties every year to develop their strategy for each vintage’s blend.
Marinus is a limited production red blend. They try to get the balance of varietals to show the best bottle – “the best we can” – vs having it taste the same every year. The blend, with Cabernet Sauvignon as the dominant varietal, changes from year to year. The Signature Marinus is the best of the best. It can be a different blend than the Marinus in a given year.
They prefer French barrels and are able to buy 500 new barrels per year. Some old ones get purchased by a local brewery!
THE WINES
Winery tasting notes come from their website, the tasting sheet, or conversations with the winemaker or tasting room staff unless otherwise indicated. I quickly jotted down the blends at a subsequent visit to the tasting room, so I may not have them exactly right. You can read more about most of these wines on their website. Any errors are mine and mine alone.
2015 Bernardus Marinus Signature Red Wine, Carmel Valley, Monterey County, $125 (#889) 47% Cabernet Sauvignon, 35% Petit Verdot, 12% Merlot, 6% Cabernet Franc
Winery Notes: “This 2015 vintage of our highly regarded Signature Marinus exhibits a beautiful, deep robe. The aromas are redolent with dark red fruits and dried spices. On the palate we find bright ripe-red fruit flavors and notes of cedar on a long, rich finish, promising a long life to come! A wonderful example from our estate vineyard!” Houston Livestock Show and Rodeo Uncorked! Awarded TOP RED WINE!
My Review: This was the wine we enjoyed as we walked in the door. I don’t have new notes, so am providing mine from July, which was a blind tasting: Dark berry, cherry and caramel notes with at first hints of barnyard and hay on the nose. Earthy palate of dark fruits with a touch of smoke on the finish. Much more of a big cab style wine. We like it. July 2023
1993 Bernardus Marinus Red Table Wine, Carmel Valley, Monterey County, $30 (#887)
Winery Notes: This was the first year they produced Marinus. The grapes were planted in 1989. It was made by winemaker Don Blackburn. From K&L Wine Merchants: “According to Wine Spectator: “A new Bordeaux-style blend that’s firm and intense, if a bit on the tannic side. Currant, cherry and anise flavors are well focused and well proportioned, and finish with dry tannins. Try after 1997.” (08/1996)
My Review: This wine was perfectly paired with the black cod. Dark ruby in color. Spicy, black pepper on the nose. So smooth and rich, elegant. If we were tasting bling, no one would guess it was 30 years old. It’s similar to one of those fine, aged Bordeaux wines we open at home sometimes. November 2023
2010 Bernardus Marinus Red Wine, Carmel Valley AVA, Monterey County, 14% ABV, $65 (#39) 59% Cabernet Sauvignon, 29% Merlot, 7% Petit Verdot, 5% Cabernet Franc
Winery Notes: “Our 2010 Marinus exhibits its typical deeply colored robe. The aromas express beautiful red fruits accented by classic notes of cedar. The delicious flavors are soft and full, with spicy dark cherry and plus flavors and a smooth texture of well integrated tannins. Although drinking beautifully now, this Marinus will age gracefully for many years to come.”
My Review: Served with the duck confit and smoked lentils. Inky/dark garnet in the glass. Extraction is great says Jim. Slightly earthy nose. Palate is still rich but leaner. Still smooth. We’ve had this vintage many times over the years and it has been interesting to watch its progression. Several years ago, we thought it might be past its prime, but it might have been the bottle in the tasting room. Since that time, as on this night, it has been drinking well. Hang in there, 2010! November 2023
2013 Bernardus Marinus Red Wine, Carmel Valley AVA, Monterey, 14.1% ABV, $75 (#157) 35% Caberbet Sauvignon, 30% Merlot, 25% Petit Verdot, 8% Malbec, 2% Cabernet Franc
Winery Notes: “The robe of our 2013 Marinus is a very deep crimson. On the nose we find dried cranberry aromas accented by subtle spice notes. The palate is intensely flavored with impressions of bright red cherry and plum. The finish shows excellent tannic structure promising a long life for this vintage of Marinus, much like that of a fine Bordeaux.”
My Review: Served with the pork tenderloin. This is the vintage that caused me to fall in love with Marinus and become a club member. Inky in the glass. Smooth nose of cedar and velvety fruit. Dark berries on the palate. Blackberry and cherry on the finish. Still a favorite. November 2023.
2017 Bernardus Signature Marinus Red Wine, Carmel Valley, Monterey County, 14.1% ABV, $125 (#891)
Winery Notes: This was the first tasting of this vintage – opened for us on this special night. No notes are available yet on their website.
My Review: Dark in the glass. Umami bouquet – go figure. Fresh on the palate. Bright black and red berries on the palate with a licorice finish. A lovely finish. I think it is still young, but the winery thinks it is ready to drink. Showing well and perfectly paired with the venison medallion – a good choice. November 2023.
2014 Bernardus Marinus, Carmel Valley AVA, Monterey County, 14.3% ABV, $75 (#290)52% Merlot, 27% Cabernet Sauvignon, 11% Cabernet Franc, 7% Petit Verdot, 3% Malbec
Winery Notes: “The robe of our 2014 Marinus is very deeply-colored. The aromas exude beautifully ripened red fruits accented by subtle spice notes. The mouthfeel is very soft and full expressing delicious flavors of ripe cherry and plum. The finish is well structured with soft tannins promising a long life for this superb bottle, similar to a fine Bordeaux.”
My Review: Inky in the glass. Tobacco on the nose. Deep intense berries on the palate with a minty finish. -goes with the earthiness of the raclette. Lovely. November 2023
2019 Bernardus Late Harvest Sauvignon Blanc, Griva Vineyard, Arroyo Seco AVA, Monterey County, 9.0% ABV, valued at $50, not for sale (#1215)
Winery Notes: Inspired by Sauternes. Can only make this when the conditions are right. Has to be a humid, wet year. Bernardus has only made this 3 times: 2011, 2012, 2019. Can open it and keep it open.
My Review: Honey on the nose. Viscous, with a nice balance between the sweet and orange blossom and a touch of tartness. I enjoyed this wine – a perfect pairing with our orange almond cake. November 2023
THE TASTING ROOM
The Bernardus Tasting room, located at 5 West Carmel Valley Road, is open every afternoon except Monday, with slightly different hours each day. Reservations are recommended but not required. You can see more information and book a tasting here, via email tastingroom@bernardus.com, or by calling them at 831-298-8021
This is another Monday Catch-Up post about another Paso discovery: DENO Wine Paso Rouge! The Decanting Monterey Wine Pod enjoyed this wine at the home of our partners, who are big Paso Robles fans.
“Alto Pomar Vineyard (DENO’s estate vines) was initially planted in 1993, as the dream of Dennis Sharpe, a native Southern Californian. As an agriculture student in both High School and College, Dennis made frequent trips to Cal Poly University in San Luis Obispo for agricultural events. There were few wineries at that time on the Central Coast but grape growing had been part of the local farming scene for decades. Dennis noticed the limestone and fossilized sea shells in many areas of the county. After developing a taste for fine wine in the early 1970’s the thoughts of those white rock soils brought an appreciation for what these soils could achieve in growing premium grapes.
“In 1992 Dennis began a search for country home in San Luis Obispo County. After a few months an 8 acre parcel in the hills east of Templeton was found. This land was part of the Bowers Orchard Tract which included 600 acres of Almond trees planted in 1916. The land had been divided into parcels many years before. This property would become Alto Pomar Vineyard.
“Over the years Alto Pomar grew little-by-little. What started as a “hobby” vineyard grew to about 3 acres of primarily rhone type grapes. Another 11 acres of land was purchased in the middle 90’s. The the decision to make wine from the estate fruit was made in 2008. Dennis has managed the vineyard and worked with Eric Ogorsolka, owner of Zenaida Cellars, to make DENO Wines through 2017. Since 2018 DENO wines have been made at ONX Winery with the Custom Crush Team.
VINEYARDS
“DENO wines are made from fruit from our estate, Alto Pomar Vineyard, and other local vineyards in the Paso Robles area. The objective is to turn the best fruit into exceptional wines.
“Alto Pomar is located in the eastside Templeton Hills at almost 1400 feet in elevation and takes advantage of the winds and temperature swings of the Templeton Gap. The varying soils are primarily calcareous marls and shales with mixed clays and gravel. Farming the steep ridges of Alto Pomar is a challenge. Water is limited and the vines naturally produce extremely low yields (2 tons/acre) of intense and well-balanced fruit.
“The grapes from Alto Pomar have a common thread of spice, brightness and balanced maturity. Grenache, Syrah, Mourvedre and a few scattered other varieties make up the small (3 acre) vineyard.
“The vineyard is farmed in both trellis and head-trained fashion. The oldest vines are now over 25 years of age…”
WINEMAKING
“Harvest timing is always a challenge and the window of harvest for ideal balance is very short. Grapes are harvested when the acid and maturity appear to be in the best harmony. This results in wines of balance and ripe flavors.
“Fruit is harvested as early in the morning as possible to maintain a cool initial soak before fermentation. Grapes are delivered to the winery and destemmed leaving whole berries in the fermentation bins. Dry ice is added when the cold soak is desired for a longer period. Typically, fermentation starts within three days and the wines are pressed after approximately two to four weeks, depending on the fruit and the vintage.
“Minimal manipulation of the wine is performed with constant monitoring to bring the wine to a finely finished product. Bottling is usually done unfiltered.
“DENO wine typically benefits from decanting in its early years. The wine is balanced with natural acidity and the grapes’ own fruitful maturity.”
THE WINE
I have just one wine to present to you today from DENO Wine. Winery notes come from their website. Any errors are mine and mine alone.
2018 DENO Wine Paso Rouge, Alto Pomar Vineyard, El Pomar District, Paso Robles AVA, San Luis Obispo County, 14.4% ABV, $40 (#1214) 65% Grenache, 35% Mourvèdre
Winery Notes: “Floral aromas with perfume of bright red berries. Red berry/Raspberry flavors with a nice elegant feel. Balanced and softly structured. Opens nicely in the decanter.”
My Review: Translucent ruby in the glass. Raspberry jam and leather on the nose. Juicy palate of raspberry jam – 💯 raspberry. Went well with espresso chocolate. October 2023
TASTING ROOM
According to its Facebook page, DENO Wine might have a shared tasting room with Clavo Cellars at 315 S. Main Street in Templeton.
We are almost caught up with our summer “Catchup Mondays” – Ranch 32 – Local Meritage Undergoes An Experiment in Aging. And this one will be really brief – because I already reviewed this wine back in 2021. But please read on…
THE STORY – AN EXPERIMENT IN AGING
Back in 2021, our daughter was served a delicious Ranch 32 Cabernet Sauvignon. When I needed an American “Claret” for a wine class, I discovered the Ranch 32 makes a Meritage. I bought it at BevMoin Carmel for $29.95 and got a second bottle for 5 cents. The first tasting in June 2021 showed a bit young, so I held onto the second bottle to see what would happen – an experiment in aging. I’d have to say my little experiment had a disappointing outcome. I guess the bottom line is to drink these wines young!
“It means everything to wine. The finest wines in the world are closely identified with the regions from where they originate. Ranch 32 is about showcasing the best wine from our estate vineyards located in select AVAs of Monterey County. It is about crafting wines of tremendous depth and character that reflect their origin. Ranch 32 is the taste of place.”
BevMo Review – 85 points: “Aromas of blackberries and dark plums with overtones of mocha and dark chocolate; well-integrated tannins lead to a long, layered finish.”
My Reviews:
June 2021: Ruby in the glass with a lovely, rich bouquet of dark fruits: plum, berry, oak and a touch of cherry. The palate was balanced, quite drinkable and fresh, with a touch of tangerine on the finish. This wine is young. It opened up into nice, round flavors over time.
September 2023: Garnet in the glass. Dark fruit and a bit of earth on the nose, following onto the palate. Grass and apple on the finish. An experiment in aging with a disappointing outcome.
I wanted to take a moment on this crisp and sunny coastal Thanksgiving weekend to give a warm Thanksgiving thanks to you!
To Our Monterey Wineries and Winemakers: I write this blog from my heart for you. You work hard to create delicious, impressive wines from our unique earth and climate, sometimes challenging. I am so hopeful for our very promising 2023 vintage. I thank you in return for the consideration you give me in terms of industry discounts and even sometimes donated wine for my nonprofit classes.
To My Readers: I write this blog to you – to help share our Monterey and Central Coast wines that sometimes don’t get seen outside of our local area. We’ve got good stuff here and I want you to know about it. Wine tasting here is so much fun – good wine, friendly staff, low key and affordable. I love it when you will go to the actual website and leave me a comment or two. I hope to see more of that. And thank you so much for nominating Decanting Monterey as Best Local Blog. While I didn’t win, I am so grateful for your efforts to get this website seen and heard.
To theDecanting Monterey Wine Pod: My husband and our friends, including our daughters who were trapped on the Monterey Peninsula with us during the pandemic. They were with me when this all started as a Facebook pandemic pastime and watched it grow into a real website and blog. I rely on the Wine Pod for tasting notes and opinions so you don’t always get just mine. Oh, and fun. We have had a number of fun adventures together exploring wineries and tasting wines.
To My Donors: I am so grateful to the people who have donated to Decanting Monterey. This is a self-funded wine blog with real operating expenses. I am proud that my handful of donors have come from our local wine industry, our local wine organizations, and from my readers. Thank you for your support.
WHAT WINES DID YOU SERVE FOR THANKSGIVING?
Now, to the most important question of the day: What local wines did you serve on Thanksgiving? We took a magnum of 2015 Rombi Cabernet Sauvignon, my favorite vintage of his Cabs. I previously wrote about it here.
MAKE A COMMENT TODAY!
I encourage you to make a comment on today’s post sharing the local wines that you enjoyed on Thanksgiving or over the weekend! I raise a toast to all of you in gratitude.
Today I am bringing you another summer “Catchup Monday” – Let’s Take Lunch to a New Level with L’Aventure.
THE STORY
After our wonderful vineyard tour at Parsonagein late July, we stopped for a much-needed lunch at Café Rusticain Carmel Valley Village. After declaring I don’t drink wine at lunch (I’m usually designated driver anyway), my husband decided to “take lunch to a new level” by ordering a very special wine – the 2020 L’Aventure Optimus. It was the perfect accompaniment to our group’s lunch. I previously wrote about L’Aventure in March here.
“Following his education at L’Ecole Oenologique de Macon, Burgundy, France, Stephan established Domaine de Courteillac in Bordeaux in 1982. Over the next 15 years, Stephan developed into an artisan winemaker of fastidious craftsmanship and gained a reputation as a maverick vigneron. However, his true desire was to be more innovative than AOC law would allow.
THE ADVENTURE BEGINS
“Stephan wanted to expand his expertise while gaining more freedom in viticulture and vinification. In 1998, the Asseo family left Bordeaux and searched for over a year within the world’s great wine regions, ranging from South Africa to Lebanon, Argentina to Napa, but they “fell in love” with the unique terroir of west side Paso Robles. L’Aventure was born.
THE SPIRIT OF L’AVENTURE
“Stephan’s philosophy of winemaking stems from a production driven mentality. Our wines reflect the vintage and terroir of Paso Robles. Optimus and Estate Cuvée are both wines that are Syrah/ Cabernet Sauvignon/ Petit Verdot blends. In these wines, as well as in our Rhône blend Côte à Côte (among others), the blending of premium varietals increases the authenticity, complexity, and balance of the wines…”
I have just one wine to present to you today from L’Aventure. Winery notes come from their website and from www.wine.com. Any errors are mine and mine alone.
2020 L’Aventure OPTIMUS Red Blend, Willow Creek District, Paso Robles AVA, 14.8% ABV, $58 (#1199) 58% Syrah, 31% Cabernet Sauvignon, 11% Petit Verdot
From wine.com: “The Optimus blend is made up of predominately Syrah, as well as Cabernet Sauvignon and Petit Verdot and entirely estate-grown fruit from L’Aventure Vineyard. The hilly soils are intriguingly complex- due to their proximity to the ocean as the vineyard site is in West Paso Robles. The soils have a top layer of calcareous shale, filled with old marine bones, shells, diatoms, and plankton, with clay, metals, and quartz below. These vines Low yielding vines at 2.5 tons per acre. After a long growing season, thanks to the region’s heavy diurnal shift, the grapes, and harvested and undergo alcoholic fermentation in 60% new French oak, followed by full malolactic fermentation. The wine is aged for 14 months in barrel, no fining or filtration.” 95 points – Rober Parker’s The Wine Advocate
Winery Notes: “Optimus is the perfect introduction to our lineup. Also known as our “crazy” Paso blend, Optimus is beautifully balanced with a lot of freshness. This wine is approachable young but can be enjoyed for up to a decade.”
My Review: OK, you caught me. We simply enjoyed this wine with our meal and didn’t take any notes. My notes from the 2016 are here: “Inky in color. Dusty jam and leather on the nose – like a really big red wine. Dark berry jam of ripe fruit, rich and sweet (in a good way). Cedar, mint and tarragon notes on the finish.”
THE TASTING ROOM
Visit L’Aventure: “Take in views of our vineyard from our fully covered patio as you taste through the flagship wines of our latest release from Winemaker, Stephan Asseo. Tastings are conducted by appointment only, allowing us to create personal relationships with our guests as your Estate Educator guides you through a flight of four wines.” Other options available.
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