Four members of our Monday Night Blind Wine Dinner Group enjoyed another fabulous evening at Ca Dario Montectio with wine assignments for one bubbly, one white and two reds.
As it turned out, one also brought another bubbly and since we all bring our own stemware, he also brought additional Sophienwald Grand Cru flutes for each of us.
We poured both of the sparkling wines at the outset and easily discovered we had 2 entirely different profiles from 2 amazing wines and one was champagne. Here’s some notes:
2013 PIPER HEIDSIECK RARE BRUT- blind; the color was a very distinct green yellow which I deduced as being young and if it was a vintage, somewhere around 2013-2015; the nose initially was somewhat muted, but in time it gave what I had tasted with almond, anise, white pepper, minerals and herbal accented citrus fruit and green apple; I knew immediately what this was as this profile is one I’ve experienced pretty much every time I’ve had even older vintages of Rare and having difficulty trying to put into words what I interpret as almond, anise and white pepper; it was round, smooth and a mouthful and possessed fine acidity and easily satisfying all of the sensory preceptors albeit needing some time to evolve and mature.
This is comprised of 70% Chardonnay and 30% Pinot Noir, with the majority of the blend coming from 11 different crus from the Montagne de Reims Grand Cru and Premier Cru, was aged 8 years on the lees plus additional aging in bottle and is the 13th release of this house’s top cuvee.
The next bubbly was the one that was inserted and I was astonished when I learned what it was and who it came from as it emulated a fine champagne from a reputable house and I had met the local winemaker, Justin Tyler Willet, in the early 2000s when he was making his first wines with amazing precision, focus and potential. He brought some unlabeled bottles to share with our Wednesday Wine Group and all were stupendous; everyone encouraged him to move forward and go for it and wow, has he done just that as I’ve loved every wine he’s made that I‘ve tasted since.
2021 TYLER MAE ESTATE VINEYARD BLOCK 2 B STA. RITA HILLS EXTRA BRUT BLANC de BLANC- blind; following its light chilled cloudy yellow color came mild aromas of lemon and lime which received a coat of honey on the palate along some kiwi fruit joining in with a sprinkle of saline and chalk while being delivered in a light frothy mousse; it exuded elegance and charm, bright acidity and class; I had it as a large house vintage BdB and thought it was 2015 or so.
Unusual for small producers, this sparkling wine was completely made in house and the fruit was sourced from Block 2B planted in 2016 on the estate’s vineyard; it was disgorged 12/24 and dosed at 2.5 gpl; only 100 cases was made.
1997 AU BON CLIMAT “LE BOUGE D’a cote” SANTA MARIA VALLEY CHARDONNAY- blind; my bring having been tasted and purchased a couple of weeks ago at the winery when winemaker Jim Adelman celebrated his retirement; the gold color was suggestive of advanced age, but the nose was only slightly oxidative with some caramel accompanied by vanilla, buttered and honeyed yellow apple which continued on to the back end; it had an oily feel good texture with some weight and an enhanced finish where it all came together and held on seemingly forever; two had it as a white Burgundy and one was thinking it was a Southern Rhone while most were calling the vintage in the 2005-8 range.
2021 MARCASSIN ESTATE SOMOMA COAST PINOT NOIR- blind; this had a dark red purple color and aromas of bread dough laden sweet red berries that once tasted more specifically included talc accented red cherry and strawberry fruit; it was super soft and easy on the palate and finished less fruit forward as if to suggest it’s starting to integrate and balance out; it was a lovely wine and at first, I thought red Burgundy, but after a few tastes, it was more likened to a profile that I associate with Rivers Marie Summa Pinot Noir; the others stayed with the red Burgundy contention; of all of the Marcassin Pinots I’ve had, this was less oaky, more subtle, refined and approachable early on.
“The wine was produced using traditional, low-intervention techniques. The grapes are destemmed and cold-soaked before fermentation with native yeasts, followed by aging in mostly new French oak barrels. It is then bottled unfined, unfiltered, and without cold stabilization.”
2005 LOUIS JADOT LES SUCHOTS VOSNE-ROMANEE 1er Cru- blind; as with the first red, it was very clear they were made of Pinot Noir, but this one seemed definitively to be a red Burgundy to me; the color was a medium red purple and the nose offered mild aromas of spice and smoke laden red raspberry and strawberry which also made up most of the taste profile; it was medium bodied, very flavorful, smooth and nicely balanced; it finished with a bit of dryness, but overall, it was a really good wine that pleased this palate immensely; I actually guessed the vintage as others came close to it and I believe we all had it as a Burgundy.
Once again, we had a a consummate learning experience all the while sharing in the fellowship and feasting on many delectables from this fine restaurant that takes righteously good care of us every week.
Cheers,
Blake