2013 September Mix Six

Posted by on Sep 19, 2013 in Mix Six, Newsletters, Wine Blog | 0 comments

2011 Sauvignon Blanc, Steelhead, Sonoma, California
$11.99/bottle           $9.59/bottle (mix six $)
Steelhead is an inspired brand created in 1998 to honor the Steelhead trout that are native to Wine Creek, and Dry Creek in northern California’s, Dry Creek Valley.  In 2002 the first vintage of Steelhead Red was released – a juicy Zinfandel blend – as a tribute to the restoration efforts and on-going commitment to the biodiversity of Sonoma County.
From its beginning Steelhead Vineyard’s has had two goals; to use their resources to create outstanding wine and to maintain and restore a balance with the surrounding environment. Steelhead Vineyards crafts wine from Sonoma County vineyards with consulting winemaker Hugh Chappelle using skillful winemaking techniques that combine deep core fruit flavors, bright acidity and a touch of oak.
Appealingly fresh aromas of honeydew and lime. A ripe tropical fruit core is balanced by acidity and a mineral note. The wine finishes with citrus and a hint of the classic Sauvignon Blanc grassy character.
Enjoyable on its own and versatile with poultry, fish and shell fish.

 

2012 Pinot Gris – Signature, King Estate, Oregon
$16.99/bottle           $13.59/bottle (mix six $)
King Estate, celebrating 21 years of Oregon winemaking this year, is located southwest of Eugene, Oregon and produces Pinot Noir, Pinot Gris and limited amounts of Chardonnay. Founded in 1991 by the King family, King Estate is committed to producing Oregon wines of exceptional quality using organic & sustainable farming methods, meticulous fruit selection, impeccable winemaking practices and judicious blending.
The estate, which is just over 1000 acres, is certified organic. Aside from almost 500 acres of vineyards, flowers and vegetables are also grown organically. The Estate is crowned by the charming, European-style winery, where the winemaking process is also certified organic.
Light and crisp, with pear and melon flavors stepping lightly through the finish.
Drink with seafood or light cream sauces.

 

2011 Chardonnay, Bread & Butter, California
$16.99/bottle          $13.59/bottle (mix six $)
Bread and butter are flavors and aromas that develop through the winemaking process either through the use of oak fermentation and aging or malolactic fermentation.  Both affect flavor, aroma, and texture in the finished wine.  As winemakers, these are the “bread & butter” techniques used in the cellar.
The goal is to enhance and compliment, through winemaking, what happens in the vineyard.  Like the preparation of a great meal, a chef must start with great ingredients, but the mastery in the kitchen will separate a good dish from a great one.
Butter, vanilla oak, and citrus, with delicate notes of melon, lemon peel, and jasmine.
Great for grilled chicken.

2011 Cabernet Sauvignon, Mercer Canyons, Washington
$17.99/bottle               $14.39/bottle (mix six $)
Mercer Estates is a family-owned Washington State winery devoted to producing premium wines through a partnership of the Mercer and Hogue families. These two families have been entrenched in the Washington wine business for almost three decades. The Mercer Family came to the Horse Heaven Hills over 125 years ago and has been farming for four generations.  They planted their first grape vines in 1972, making them one of the first families to plant and grow vinifera in the state. The family also has deep roots in livestock and vegetable row crops.  The diversified operations all occur on their 10,000 acre farm located along the Columbia River.  The family is known throughout Eastern Washington for their work ethic, their patriotism and their contributions to the community. The Hogue Family has been farming in the Yakima Valley since the 1940′s. Originally hop farmers, the family began growing juice grapes in the early 1970′s and vinifera in the late 1970′s. Today crisp, juicy Washington apples have taken the place of hops and vinifera is the primary focus of all resources. Mike Hogue, his daughter Barbara and her husband Ron Harle run the family farm based in Prosser, WA.
This wine is loaded with ripe red cherries, cassis, vanilla and toast. On the palate the wine is full with pleasantly soft tannins. The bursting fruit gives way to a lingering finish with notes of candied cherries, earth and char.
Great with steaks and roasts.

2012 Pinot Noir, Bread & Butter, California
$16.99/bottle           $13.59/bottle (mix six $)
Bread and butter are flavors and aromas that develop through the winemaking process either through the use of oak fermentation and aging or malolactic fermentation.  Both affect flavor, aroma, and texture in the finished wine.  As winemakers, these are the “bread & butter” techniques used in the cellar.
The goal is to enhance and compliment, through winemaking, what happens in the vineyard.  Like the preparation of a great meal, a chef must start with great ingredients, but the mastery in the kitchen will separate a good dish from a great one.
Elegant and balanced with flavors of black cherry, and mandarin tea with hints of mint, toast, and pepper.
Perfect for roast chicken and pork dishes.

2010 Cabernet Sauvignon, Joel Gott, California
$18.99/bottle $15.19/bottle (mix six $)
Though he is barely 40 years old, Joel Gott is among the hottest rising stars in California winemaking. When he’s not making great wine, Joel keeps busy with at least four other businesses, including the Palisades Market in Calistoga and Napa Valley’s hottest burger stand, Taylor’s Refresher, where Robert Parker enjoyed one of his Most Memorable Meals. “How many burger stands offer Ahi Tuna on a bun and wine by the glass?“
Great with meats on the grill and any meal with a red sauce.

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