Got to recently taste most of the 2016 Sojourn Fall Offering. Did so with two other couples.
Chardonnay
The Chardonnays are all from the Sonoma Coast, and they are all from the 2014 vintage. All were popped-and-poured, although I did get a taste of both from bottles that had been opened the day before. We tasted both blind, although we did have the spec sheets in front of us. They were also paired alongside chicken skewers and a selection of cheeses.
2014 Gap’s Crown Vineyard, SC, Chardonnay
This Chard was the group’s favorite. This is the first Chardonnay release from Gap’s Crown for Sojourn. Of the two it had a lighter color, sort of a pale straw color. It also had a lighter nose, mild with some floral notes. It was also slightly creamy, a smooth, soft wine. But the Gap’s was also more Chablis-like and seemed a bit leaner. The Gap’s had a more mineral, rocky quality to it. In addition, it had some white pepper and a little citrus. It was not oaky, having been provided just an appropriate impact using French barrels. This wine went the best with the food.
2014 Durell Vineyard, SC, Chardonnay
The color for the Durell was slightly deeper, darker. The Durell was more citrus, and it had a bit of a bite. While brighter and more acidic, it was slightly more rough, keeping in mind this is a very fresh, young wine. It too had a light touch of oak, which worked well. It also paired well with the appetizers. Both wines are young and will continue improving with time. It too went well with the chicken skewers.
Pinot Noir
We got to taste three of the Pinots being offered this Fall. Did not get to sample the Ridgetop nor the RRV. All are from the 2014 vintage. All were popped-and-poured. They too were served blind, although again, we had the spec sheets in front of us. They were paired with pork sliders with a fig jam.
2014 Wohler Vineyard, RRV, Pinot Noir
This was the only RRV Pinot we tasted (have not tasted the appellation bottling), and it turned out to be the group’s favorite, maybe because it was the most different of the three Pinots. The wine had a dark ruby color, and you could almost smell a bit of salinity. The wine almost had a meaty profile, maybe why it went so well with the sliders. It also had a fair amount of earth to it. Of the three we tasted, it also had the most spice.
2014 Reuling Vineyard, SC, Pinot Noir
Of the three Pinots, this one had the lightest color. It also seemed to be the most tight. The Reuling had a cherry nose and a dark cherry profile. It also seemed to have more grip. It also had more earth and was a bit more savory, with some mushroom aspects. It featured nice acidity, and of the three, seemed the most European or French in style. I then got to taste a bottle that had been opened the day before, and I was struck by how much fruit it retained.
2014 Riddle Vineyard, SC, Pinot Noir
This is the first release from Riddle by Sojourn. The Riddle had a pretty, ruby color to it. It had a strawberry nose, and it almost smelled like an RRV, maybe due to the cool temps, high elevation, and the vineyard being further west. Of the three, it tasted the most of berries, lots of raspberry and some sweet red cherry. It had some earth, and was slightly dusky. Of the three, it was the easiest to drink now, very silky. It paired the best with the pork and fig sliders. Got a taste from a bottle that had been opened the previous day, and it still retained a good bit of fruit, and it seemed even smoother and silkier.
Cabernet
We only got to try one of the Cabs. Did not taste the Proprietary Cuvee. The Oakville was decanted about an hour earlier, and it was paired with beef sliders and caramelized onions.
2013 Oakville, Napa Valley, Cabernet
This is an appellation wine, and I might say, a pretty good QPR. It had a dusty profile, and was a bit rough and rugged, some flint or graphite. It’s a heavy Cab. It was good from the pour, although a bit tight, but a lot of swirling helped. I can see time working well for this wine. The swirling brought out the blackberry and mocha aspects. This went well with the sliders, and I wouldn’t hesitate using this as a steak Cab. Another thing I did notice was that the group chugged this wine – it was that good.