You are currently browsing the tag archive for the ‘ampelos’ tag.
Morgan Clendenen winemaker/owner of Cold Heaven
When I think of Harvest Festival, I imagine there is an autumn chill in the air and I’m sipping red wines bundled up in a cozy sweater. However, this year, the 20th year of the festival, we were in the midst of a late summer heat wave, so shorts and sandals were de rigueur. This year there were over 115 different wineries represented at the festival. Of the 115, there were many wonderful, familiar wines from Ampelos, Beckmen, Brander, Dragonette, Fiddlehead, Foxen, Margerum, Jaffurs, Tre Anelli, Stolpman, Ken Brown, Cold Heaven, Palmina, Qupé, being poured, so I a made point to seek out wines that I had not sampled before.
Bob Lindquist winemaker/owner of Qupe and his son Theo
With far too many wines to sample everything, I had to really pick and choose carefully from the offerings. Of the wines I tasted, there were a few real stands outs. Jim Vogelzang was pouring an absolutely lovely ’06 Vogelzang Cabernet Sauvignon, but his superb 2009 Sauvignon Blanc was what took my breath away. Jim took a few minutes to explain to me what they do differently. Naturally, they start with great fruit – after all you cannot make an outstanding wine if you start with bad grapes. Here is where it gets interesting. After the grapes are picked; they are put on refrigerated trucks which are driven to Napa. In Napa they delivered to renowned winemaker Robbie Meyer (of Versant, Jericho Canyon, Peirson Meyer and L’Angevin) who works his oenological magic. Jim also let me know that for the Sauvignon Blanc, Meyer uses neutral French oak barrels that have been used for Chardonnay. Another outstanding white was the unreleased ’09 Dragonette Happy Canyon Sauvignon Blanc which was heady with the aroma of honeysuckle and tasted of creamy lemon curd. Yes, dear reader, I know I said I was going to avoid familiar labels, but this was an unreleased Sauvignon Blanc from Dragonette, so I had to bend my own rule. It was less of a hard and fast rule and more of a guideline really, anyway. 😉
Dan Reeves of Reeves Ranch Vineyard
Even though it was a very warm day and white wines were helping me cool off, I did taste some wonderful reds at the festival. I loved the 2006 Jalama Paradise Road Syrah, which is co-fermented with 3% Viognier in the classic French Côte–Rôtie style. Young winemaker, Mark Cargasacchi is crafting some truly beautiful wines. It runs in the family; Mark’s brother is making some outstanding wine too. Speaking of Mark’s wines, he wasn’t pouring it at the festival, but his 2006 Jalama El Capitan is *really* worth getting your hands on (while you still can). It is a red blend of 47% Syrah, 30% Mourvedre and 23% Cabernet. He only made 92 cases of this rich beauty, and last time I checked they only had 8 cases left, so if you’re a fan of GSM blends, give the folks over at Jalama Wines a call: 805-735-8937 or go visit the new tasting room in the Lompoc. Tell them that Anne from Wine Nation Underdog sent you. You’ll thank me later after you’re tucking into your first glass. Overall, my favorite Syrah of the festival was the 2008 Reeves Ranch Syrah. I had heard of the name Reeves Ranch Vineyard because Kris Curran (winemaker/owner of Curran) made a Reeve’s Ranch Reserve Syrah from fruit from this vineyard a few vintages ago. It was extraordinary, so naturally I had to go investigate the source of this outstanding fruit. Boy was I in for a treat. Dan Reeves poured me some of his 2008 Reeves Ranch Vineyard Syrah and I really enjoyed the well integrated flavors of coffee, mocha and spice. Most of the fruit is from the estate which is located in the foothills above Los Olivos. The vines which were originally planted in 1989, were grafted over to Australian and French Syrah clones (Shiraz clone 3, Estrella and Clone 99) in 1994. The rest of the fruit is from Black Oak vineyard in Los Alamos. Though the grapes from Reeves and Black Oak were fermented separately, it was eventually blended together and aged for 18 months in French oak, some of which was neutral. After I tasted this wine, I thought it would be priced around $35 a bottle. Are you ready for this? The wine sells for $24 on the Reeves Ranch website and you get a discount if you order a case. Don’t you love it when you find a great wine at a really good price? I do! If you are in the Central Coast area, you can taste this wine at Avant Tapas and Wine bar in Buellton. It is also being poured by the glass at Los Olivos Café (in Los Olivos). Don’t wait too long though, because they only make 400 cases a year.
Peter Stolpman of Stolpman Vineyards
There were lots of great events over the Harvest Festival weekend, including an open house at Au Bon Climat / Qupé winemaking facility. There was also an open house event at Cold Heaven – as soon as I get my notes and snapshots organized I will post again. Until then, let me leave you with this thought. Those who abstain from alcohol die sooner than those who drink moderately (1 to 3 drinks per day)…as if you needed an excuse!
Danish visitors who are cellar ratting at Ampelos for the summer
My friend Louise hosts a wonderful brown bag tasting every time she and friends feel like they need to cull their wine collections. She calls it a Winemergency. She specifies a type of wine or a few types as the unifying theme. Then attendees bring appetizers to share and a bottle or two. All the bottles are bagged, tasted and then everyone compares notes at the end just before the bottles are removed from the bags. This evening we tasted no fewer than twenty nine wines: seven Chardonnays, six Grenaches, nine Syrahs and seven blends. Needless to say we weren’t drinking the wine, we were tasting, spitting and then scribbling a few notes. I know some people feel like it is a waste to spit out wine – and I wholeheartedly agree with them. With that said, these events present an opportunity to taste many wines side by side, which is one of the best ways to train your palate. After every wine was swirled, tasted, compared and contrasted, there were a few bottles that really stood out from the crowd: 2006 Chateau Montelena Chardonnay, 2008 Brewer Clifton Chardonnay, 2007 Tre Anelli Grenache, 2004 Beckmen Estate Grenache and 2006 Rey Grenache (Note: priced around $20, the Rey is a great buy though it can be hard to find – try the Wine Hound in Santa Barbara or the Bounty Hunter in Napa if you’re trying to find Rey wines), 2005 Ampelos Epsilon Syrah, 2004 Beckmen Estate Syrah, 2006 Clos Saint Michel Châteauneuf-du-Pape (blend of 40% Grenache, 30% Syrah, 30% Mourvedre), 2006 Ampelos Syrache (blend of 73% Syrah, 27% Grenache), 2008 Delas Saint-Esprit Côtes du Rhône (blend of 70% Syrah, 20% Grenache, 5% Mourvedre, 5% Carignan and a with a price of $15 a great buy). In between tasting, spitting and scribbling notes, I managed to take a few snapshots.
The brown bagged lineup of wines
After the reveal - the Chardonnays
After the reveal - the Grenaches
2006 Rey Grenache - Lots of taste for very little money
After the reveal, the Syrahs
After the reveal, the red blends
Jason and I had a wonderful dining experience at the picturesque Ballard Inn restaurant last night. We were seated immediately at a romantic two person table near the fireplace. We took a look at the wine-by-the-glass list and were impressed with the carefully chosen list of fabulous –mostly local- wines. I ordered a glass of the 2007 Ampelos Rosé of Syrah (gorgeous deep pink color, bright taste –no oak, no malolactic fermentation, nose of citrus, watermelon, florals, mineral qualities, soft tannins). Ashley, our young but very well informed and professional server, recommended a wine for Jason – the Kaena Hapa (a mouth filling, fruit/spice bonanza of Syrah, Grenache and Mourvedre – nothing short of WOW). Kaena (which means “potential for greatness” in Hawaiian) is the personal label made by Mikael Sigouin whose day job is head winemaker at Beckmen. This talented and hardworking young winemaker is officially on my radar as one to watch! Potential for greatness, indeed! But, I digress. Getting back to the food, we started off with two beautifully presented appetizers. First, room temperature short rib meat with truffle oil served on a bed of watercress, garnished with small dollops of aioli and four purple potato crisps. I’ve never thought of making a salad out of short rib meat, but this was amazing – moist, flavorful and rich, but not too heavy to eat in the summertime. And who knew potato chips could be so decorative – and pretty? Our second appetizer was crispy sweetbreads served with mizuna salad and arugula with macadamia nut pesto. All the different textures and tastes in this dish blended harmoniously together. Wow! Ashley surprised us with a hamachi sashimi appetizer with soy-yuzu vinaigrette which paired beautifully with the Ampelos rosé. Our entrées arrived soon after we finished the hamachi. Jason’s entrée was the crispy skin barramundi with chive risotto and soy mushroom broth. Barramundi is a white fish, though not as delicate in taste or texture as halibut. Its firm texture and rich taste was complemented well by the chive risotto. Jason ordered the 2007 Kaena Hapa Blanc (a white Rhone-style blend of Grenache Blanc and Roussanne – well balanced, elegant, tropical fruit notes, luscious mouth feel and a long finish- only 170 cases made) to go with his fish.
Duck entree at the Ballard Inn
I ordered the pan seared duck breast with sweet potato purée and balsamic reduction. I decided that the Kaena Hapa (red) that we had with our appetizers would be wonderful with the duck – and it was! Dessert was almond panna cotta with strawberries and coconut tuile, and a bottle of 2005 Cold Heaven Late Harvest Viognier (wonderful florals on the nose, rich on the palate with peach, apricot and honey). Chef Budi Kazali, who was recently won the 2009 Ultimate Chef competition, came out of the kitchen for a few moments to greet diners. Jason and I were happy to thank Chef Kazali in person for all the amazing food we enjoyed tonight!
We invited some friends, Shannon and Norene, over for dinner tonight. Since it was a weeknight, we didn’t have all day to cook – so we used some of our tried and true, easy and fast recipes! We started with a really colorful and fast raw ahi tuna appetizer. Simply finely dice sushi-grade ahi tuna and then mix it with a little bit of sesame oil, fresh scallions and sesame seeds. Serve it with rice crackers. My husband and I have this as a light dinner with a green salad on summer nights when it is too hot to cook. If you want to make this dish into something with a more formal presentation (as we did for our guests tonight) then simply add a few more steps. Thinly slice shallots into half rings and lightly flour and fry until crispy, and then set them aside. Next chop an avocado into small cubes. Get a small bowl with high sides (we used a ramekin that was about 2.5 inches across) and lightly oil it with sesame oil. Then spoon in a layer of avocado followed by a layer of ahi – gently press it all into place and then flip the bowl over onto a plate and gently tap until the fish/avocado comes out in pretty dome shape. Garnish with the fried shallots and serve with rice crackers. This was lovely with the 2007 Ampelos Rosé of Syrah (my current favorite rosé). Another easy and fast appetizer that we served was blanched asparagus (thin spears work best) with goat cheese and prosciutto. Blanch the asparagus and then pat it dry. Then lay out slice of prosciutto and spread some softened goat cheese on it. Lay a piece of asparagus on top the prosciutto and roll it all up. This tasted really good with the lightly oaked 2005 Domaine Alfred Estate Chardonnay that Norene brought.
2005 Domaine Alfred Chardonnay
Dinner was grilled swordfish steaks in a puttanesca sauce with roasted root vegetables. All the fish we served tonight was from Kanaloa – a great source for fresh fish here in Santa Barbara. Here is the recipe for the tangy, spicy puttanesca sauce (it is great on pasta too):
¼ cup olive oil
3 cloves garlic
5 anchovy fillets
2 tablespoons capers (drained)
1 can crushed tomatoes (14.5 ounces)
20 Greek (kalamata) olives (in a pinch I’ve substituted green Spanish olives)
6-8 fresh basil leaves
¼ teaspoon dried oregano
Using medium heat, sauté garlic in olive oil for a couple minutes. Next add the chopped anchovies, capers, tomatoes, chopped olives, oregano and cook until the flavors meld – about 10 to 15 minutes. If your sauce seems too thin, turn up the heat for a few minutes and allow the liquid from the canned tomatoes to cook off. Add salt and pepper to taste. Buon Appetito!
Wine Nation Underdog 
Recent Comments