Ok, I know I had promised my very next post
would be a crochet tutorial.
Please forgive me, won't you?
I simply didn't finish it. Instead, I went
wine tasting with a few of my mates.
Oh, what a lovely time too.
My friend and Sommelier, Michael, took us round to two wineries.
We had a fantastic time at Leonesse cellars, there in the barrel room (members only).
I was instantly taken with their 2006 Syrah-Cabernet Sauvignon!
This is their (Leonesse) write up of this wine:
"Elegant and balanced, offering rich concentrated aromas of blackberry, plum and black licorice accented by subtle hints of vanilla and pepper. Aged for 18 months in a combination of small French and American oak barrels, this wine has a soft, silky tannins before a long and lingering finish"
Oh my, I must say it is all this and so much more, at least upon my pallet it was/is.
Michael surprised me with a bottle of this, for take home. I'm such a lucky lady too!
I can't wait to open and enjoy this wine, in the comfort of home!
We moved on to Baily's vineyard and winery, first stopping at Carols for luncheon. Where I enjoyed a lovely glass of Sangiovese. This is their (Baily's) write up on this wine:
"2006 - The premier grape of Tuscany now gets top billing. We've been making this wine for several years but have been calling it T.V. Red. A very drinkable wine with a fresh nose, great aromas of berries and nice spicy flavors. Goes well with hamburgers, steaks, turkey, goose, duck, appetizers, cheeses an dpasta dishes".
Once our yummy lunch was finished, we moved into the tasting room, where we immediately began sampling more reds, well in my case I did. I stayed far away from any white wine this trip.
Having had the Sangiovese at lunch I started with the Cabernet Sauvignon
"2005 - Good color, loads of fruit, and a rich, silky mouth feel make this a Cab to take to your wine snob friends. Made from 97% Cabernet Sauvignon and 3% Cabernet Franc, it was aged in European oak for 30 months. Only a few hundred cases are made each year and they’re quickly snapped up. Serve with beef and lamb dishes, steaks, cheeses".
Then next with the Cabernet Franc
"2004 -We've been working with this grape as a component of our Meritage. Aged in European Oak cooperage for two years, it has aromas of black cherry and vanilla. Try it with rack of lamb, roast beef, or cheese".
And finished with the Meritage
"2003 - Made from the best barrels of our Cabernet Sauvignon (58%), Cabernet Franc (32%) and Merlot (10%). Aged in French and American Oak cooperage for 35 months, it is a wine of superb elegance and finesse".
The Meritage was my favourite at Bailys. I sampled it twice, actually.
It happened to be my first taste, but I had forgotten that, till just now.
Happily I walked away with a stemware from our kind wine steward.
All and all, this was a most fantastic day.
Well spent with good mates!
Lots of laughter, grand conversations, and delicious food and wines!
Next time you find yourself in Southern California, in the Temecula Valley (wine country) pay these two wineries a visit. I truly think, you will enjoy them as much as I did.