Warning: Personal anecdote ahead. I recently moved from SF to the North Bay. (I will, very shortly be moving again from North Bay to winecountry proper…but that’s a diff story). Walking down the street of downtown Corte Madera, I came across the Madrigal Family Winery tasting room. It was a Sunday morning, the doors closed. My partner in wine crime asked if I knew who they were. Heard of them? Yes. Tasted from them, no. So, here is my first look at and taste of Madrigal Family Winery. (more…)
Tag: food and wine
I can’t say that I’ve tasted a LOT of wines from SLO. But if Talley Vineyards is any indication to the vibrancy of Pinot Noir this region produces, then I will definitely be tasting a lot more. This, here, is a review of their estate Pinot Noir, a blend of two estate vineyards. Lovely, well-rounded, and (again) vibrant. Hey, Tally, think I can get a sip of a single vineyard? 😉 (more…)
Biodynamic wine anyone? Honestly, you may be sipping on more biodynamically farmed and made wines than you realize, as many who do don’t necessarily advertise it. (Hello, Tablas Creek.) Anywho, that’s not actually why I gravitated to this wine—it was the fact that Troon is consistently in pursuit of planting with vineyard specificity, replanting and grafting new vines appropriate to their Applegate Valley estate. Thus, more Rhone varieties are being planted, Rhone-style wines being made. This is the first release of this white blend, made in partnership with fellow biodynamic farmers and winemakers, Barbara and Bill Steele of Cowhorn Vineyard.
I’ve been going on and on to my partner in wine crime about how Washington Cabernet is the fun, approachable alternative to Napa Cabernet. Is it the terroir? The winemaking? Or the fact that the folks up here want that alt-personality reputation. All of the above? Anyway, I was so happy when the folks at Upchurch queried me for sampling. It’s a welcome opportunity to taste wines from outside my state. And also prove to my partner that (once again) I was right…
A Pinot Noir as deep as the sea: Let’s dive in.