I asked our staff if they could select any wine in the shop to drink for the holidays which would it be?  The only criteria was to dream big!  Here’s what’s on our Christmas lists…

Sky: Right now I’m all about the pure enjoyment. It’s cold out there, so I’m into big, rich fruit-bombs with no apologies. Something to sip that I don’t have to plan a meal around, like a bottle of Two Hands 2005 Bad Impersonator Shiraz from Barossa Valley, Australia ($68).

Ross: My entire family gathers every Christmas at my grandparents house for a huge Italian feast. Everybody contributes traditional favorites, mine being fried risotto balls (arancinis). My dream pick would be Bricco Francesco 2000 Barolo Rocche Dell’Annunziata ($62), it would be a wine worthy of all the good food on the table.

Erin:  I’m spending New Year’s in Vegas, yeah, Vegas baby! My pick would have to be Villmart NV Grand Cellier Brut Premier Cru  (SALE $76.99), I haven’t had the pleasure of tasting this yet, but this small grower-estate Champagne would be a memorable way to ring in 2010.

Julie: I’ll go with the O’Shaughnessy 2005 Cabernet Sauvignon from Napa ($85)! We talked it up for the Windermere fundraiser (where it raised over $500 on a wine raffle) and it got great reviews (93 points) in the Tasting Circle December 2008 Tasting … but I’ve never gotten to try it. Must be a jewel, especially with beef tenderloin on Christmas day (our tradition)!

Jens: If I could have any bottle in the shop as a holiday gift, I’d pick the Domaine de Marcoux 2007 Chateauneuf-du-Pape. I tried an older vintage several years ago in San Francisco at a big regional tasting. It was fantastic and 2007 should be even better!  Second pick … Sparkman 2006 Kingpin
Cabernet Sauvignon. Third … Achaval 2007 Quimera. Happy Holidays!

Tracey:  My fiancé Sam and I celebrate with his parents on their farm near Bellingham and we start our Christmas morning off with Champagne. It’s a tradition that I love and look forward to every year. This year it would be awesome if that special Champagne were Gaston Chiquet “Tradition” 1er Cru (SALE $51.99).

Gina: Just one?? We have beef wellington every year for Christmas dinner, and I can’t imagine drinking it with anything other than a beautiful French red, perhaps a bottle of say…Chateau Gloria 2006 Saint-Julien Bordeaux ($60) It’s dark, plummy with cassis flavors and a beautiful silky finish. Santa are you reading this?

Cheers from all of us at Portalis! We wish everyone a wonderful and happy holiday! ~ Gina

Riesling is a wine lover’s white wine.  Maybe that’s because you have to have some level of wine sophistication to know what you’re getting:  It’s difficult to grow Riesling and so the wines have greater vintage variations due to the varietal’s finicky nature … challenge #1.  But the product … wow, a complex combination of flavors & terroir:  apple, peach, apricot, rose petal, violet, minerals, flint.  Riesling also has an incredible range of styles depending on the ripeness of the grape, from crisp, dry sippers, to complex, off-dry food wines (Spätlese & Kabinett) to beautiful, rich, sweet nectars of dessert wines (Trockenbeerenauslese) … challenge #2.  And then there’s the German label … challenge #3.  I am fluent in German and I still can’t figure out what the heck they’re saying.  Of course Riesling is grown in France (Alsace), Austria (still German language labels, but not so confusing), Oregon, California, Washington State, Australia & New Zealand, but the Germans have been doing it since the 1400’s and Germany has the largest production & variety and it’s undoubtedly the home to the greatest Riesling wines.

For a down-and-dirty overview … German Riesling is known for its minerality (from the German soils), for its peach/apricot flavors, for its lightness, elegance & complexity, its excellent acidity and its low alcohol content.  Some German Riesling has a petrol nose, but it’s not as common as with Austrian Riesling, where a petrol nose is a common trait.  Austrian Riesling is tarter and tangier than German Riesling, but still has some peach/apricot flavors and good acidity.  Washington Riesling tends to be off-dry, with flavors of apricot, peach & orange zest.  Acidity is what Washington is working on.

Some interesting Riesling to try:
Efeste 2008 Evergreen Riesling (Columbia Valley, WA) $18.50  This is a dry Riesling which is unusual.  It’s tangy with more lemon, lime, citrus flavors.  Last year it won the Riesling category of Seattle Magazine’s Washington wine competition. We currently serve this wine by the glass at the bar.

Hans Lang 2007 Sabrina Riesling (Rheingau, Germany) $19.50 Off-dry, light- to medium-bodied, some minerality, flavors of peach, apricot, orange zest, grapefruit, pleasant mouthfeel.  Would pair well with Thai or Vietnamese cuisines.

Dr. Pauly Bergweiler 2007 Bernkasteler Badstube Am Doctorberg Riesling Kabinett  (Mosel-Saar-Ruwer, Germany) $31 A very terroir driven Riesling.  Not as sweet as the Hans Lang. Lots of minerals, complex, beautiful acidity. This is the big leagues.  “Pale yellow color. Aromas of wet stone mixed with peaches and apricot. Very good complexity and concentration. Beautiful acidity integrated in the fruit. Main flavors are peach pie, apricots, pink grapefruit with some honey notes. Excellent, long finish.” (Jens, Tasting Circle, 93 points)

In August, the Tasting Circle (a group of local wine professionals who meet monthly to blind taste, rank and write tasting notes on wines currently available in the Seattle marketplace) reviewed German & Austrian Riesling.  To see the wine reviews in their entirety, go to: http://thetastingcircle.wordpress.com/2009/08/

Contributor: Julie Howe

I consider the Loire Valley to be one of the most alluring and prolific wine regions in France. Situated 2 hours south of Paris and stretching to the Atlantic, the Loire Valley is an impressive 300 square miles.  The Loire, often called the “The Garden of France,” is charming with its rolling hills, vineyards and more than a thousand chateaux. It would be difficult to highlight all the regions at one go, so please do not be offended if I leave out your favorite sub-region.

Starting from the east is the famous region of Sancerre where Sauvignon Blanc is not just supreme but adored as one of the best examples of that varietal. Sancerre is made up of 14 communes and includes 4000 acres. The many soil types produce lean and lively Sauvignon Blancs that are unique and highly sought after. Sancerre also produces some great quality rosé and red wines made from Pinot Noir. East of Sancerre are the lesser known appellations of  Menetou-Salon and Quincy, which produce softer-style Sauvignon Blanc (not as steely as Sancerre) and at lower prices.  

Central Loire can be split into three provinces, Anjou, Saumur and Touraine. This area offers the broadest selection of grapes including Chenin Blanc, Chardonnay, Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon, Gamay, Pinot Noir, Cot (Malbec) and Grolleau. They also use a labeling system to indicate the dryness/sweetness level of the wine: sec, dry; demi-sec, semisweet; moelleux, sweet and the rare pourriture noble (botrytis).

Anjou is most associated with outstanding quality sweet wine, though it also produces whites, rosé, reds and sparkling wines.

The appellation of Saumur, with its chalky/limestone soil produces wonderful light and fruity red wines with a rich earthiness, especially wines from Saumur Champigny which yields outstanding reds.

Touraine is best known for dry whites made from Sauvignon Blanc, but also Chenin Blanc is used for sparkling wine. Wines from this area are also a great value if you are looking for something different for a summer white. Another exceptional red wine producing region of the Loire is Chinon located east of Saumur on the left bank of the Loire River. Made from mostly Cabernet Franc grapes, reds from Chinon are elegant, supple and with a distinct violet aromas.

Near the Atlantic, the western part of the Loire Valley with its cooler climate is home to Muscadet wines.  The most well-known being Muscadet Sèvre et Maine. The grape in this delicious fresh white is Melon de Bourgogne, which was brought over from Burgundy in the late 17th century. Muscadets are delicately dry with aromas of white flowers and light citrus.  Fantastic with oysters!
   
I hope you agree that the Loire Valley has a lot to offer for the adventurous wine drinker. Bring one to your next dinner party or seafood extravaganza.

Recommended Loire Valley wines currently in stock: 
Chateau De La Chesnaie 2007 Muscadet Sèvre Et Maine Sur Lie ($15)
Domaine Lecomte 2007 Quincy ($20)
Domaine du Grand Bouqueteau 2006 Chinon (Cabernet Franc) ($19.50)
Philippe Raimbault 2007 Sancerre ($34)

Contributor: Gina Gregory, Sommelier & Manager, Portalis Wines

Rosé is the product of the fermentation of red grapes, where the skins are left on for a short time, resulting in a light color, lower tannins and a lower alcohol level compared to red wines.  The longer the skin contact, the bigger the body and the darker the color.  Rosé is usually made using the same grape varietals as the red wines from any given region.

The home of rosé is Southern France, with the French drinking more rosé than white wine. About 75% of the wine production in the Provence appellation is rosé. The production of the Tavel appellation in the Southern Rhone is 100% rosé. Other big rosé-producing appellations are Lirac, Côtes Du Ventoux and Côtes Du Luberon, with the most common grapes being Grenache, Cinsault, Mouvedre and Tibourin.

The best rosé I have ever had was Domaine Tempier, and it was damn near perfect:  an ideal balance of weight, fruit, elegance and acidity with wonderful flavors of strawberries, cherries and raspberries. We currently carry Domaine Tempier 2008 Bandol Rosé.  At $44 it’s quite pricey, but well worth the experience. Most rosé falls in the price range of $12 to $18 and most of them won’t disappoint you.

Today, most wine producing areas produce rosé, including Spain, Italy, California, Oregon, Washington and more.  Here are wine notes on several rosés that we currently carry.  Keep in mind that you drink these wines young and for the most part they hit the market starting in late May and are gone by fall, so enjoy them while they last:

Domaine Saint Roch Les Vignes 2008 Rosé (Provence, FR) $16/case $12.80
Notes: Dark peach color. Aromas of ripe strawberries followed by flavors of melon & peaches. A well-balanced and delightful rosé. Dry finish.

Domaine Ott 2008 Les Domaniers Rosé (Provence, FR) $21/case $16.80
Notes: Golden peach color. Just beautiful. Aromas of strawberries and melon. Smooth, velvety texture. Well-balanced and structured. Great integrated acidity. Strawberry and melon flavors all the way through. Hints of herbs. Provence, baby!

Fuente Del Conde 2008 Rosado (Cigales, Spain) $14/case $11.20
Notes: a dark pink color with aromas of wild raspberries followed by flavors of raspberry tart and blackberries. Great acidity and refreshing finish.

Triennes 2008 Rosé (Provence, FR) $18/case $14.40
Notes: Peachy pink color.  Beautiful aromas of sweet strawberries, honey dew melon. Smooth, velvety texture with perfect acidity. Elegant and very focused. Great finish. Fantastic rosé.  (Note: currently served at the Portalis Wine Bar by the glass for $8.25.)

Contributor:  Jens Strecker

Saskia Prüm, winemaker at S.A. Prüm, with Jens Strecker, owner of Portalis Wines in Seattle

Saskia Prüm holds an honored position for us at Portalis.  She is the first German winemaker to do a tasting at our shop since we opened in 2003, and it was well worth the wait.  She was lovely.  She told me a little about the history of the winery … Located in the village of Wehlen (southwest Germany) near the one of the most famous vineyards in the Mosel Valley, the Wehlener Sonnenuhr, the estate has been in her family since her great grandfather began in 1911.  The estate flourished under father, who began running the estate in 1971, and as of 2005, it has been in Saskia’s hands.  She said that she knew from an early age that this was her calling.  With a smile, she said she had probably participated in her first wine tasting at age 9. She received a Diploma of Engineering in Winemaking from the Technical University in Geisenheim.  After that she completed a series of internships in Pfalz/Reingau, Baden & Alto Adige.  Her time in Alto Adige must have been particularly interesting, 1) because it was a huge 200 hector co-op compared with the 16.5 hectars of the S.A. Prüm estate and 2) she got to go hang out in Northern Italy, after all.

Americans so often have a block against white wine that’s not dry, but I can’t encourage you enough to open your experience to these wines as German Riesling is considered some of the finest white wine in the world (and S.A. Prüm is an excellent example of this style of wine).  It’s a thinker’s white wine … beautiful fruit flavors with an amazing acidity that off-sets the slight ending sweetness of the wine.  It’s refreshing as a stand alone sipper, but Riesling also rates as the most versatile white wine to pair with food.  The acidity as well as the fact that it’s not dry allows it to pair beautifully with appetizers, fish, shellfish, chicken, pork and especially cheeses.  It can also handle sweeter & spicier flavors (perfect for Asian cuisines) and the tanginess and heat of Middle Eastern & Mexican dishes.

Here’s what we tasted with Saskia, as well as her commentary on the wines:

S.A. Prüm 2007 Essence Riesling $12.50/case $10
This wine has a spiciness to the fruit which is lovely, off-set by beautiful acidity.  Lighter than the next wine, it is a beautiful sipping wine.

S.A. Prüm 2003 Bernkasteler Lay $39/case $31.50
This wine has a little more body and a little more yellow in the color.  It has lovely grapefruity flavors and surprisingly, Saskia suggested pairing this wine with a red meat such as lamb.

S.A. Prüm 2007 Wehlener Sonnenuhr Kabinett $24/case $19.20
This Riesling comes from the most famous vineyard in the Mosel, the Wehlener Sonnenuhr. As a Kabinett, this wine is sweeter than the first two, but pleasantly so with the tingling acidity off-setting the sweetness beautifully.

S.A. Prüm 2003 Wehlener Sonnenuhr Auslese $39/case $31.50
Auslese, from a selection of highly ripened grapes, is sweeter still than the Kabinett, and moves into the dessert wine category.  Try this with your favorite artisan blue cheese, for an amazing salty sweet combo.  You can enjoy this wine now, but Saskia said that you can lay it down for up to 20 years.

Contributor:  Julie Howe

Vito Candela (left) gets passionate about Chianti!

With blue skies abounding, last Tuesday was a perfect spring evening for our Rocca delle Macie tasting. Visiting us was Vito Candela, Vice-President of  the Tuscan winery which is located in the heart of the Chianti Classico zone. I especially enjoyed this tasting, since I had just returned from Tuscany and stayed on the Rocca property, witnessing first-hand their impressive estate & facilities.

Two Portalis guests enjoy a taste of Tuscany

Rocca della Macie began with one man’s lifelong dream, of purchasing land and turning it into a world-class vineyard. Italo Zingarelli did just that over 35 years ago by purchasing “Le Macie” estate. His youngest son, Sergio now runs Rocca della Macie, and has begun his own legacy by bringing Rocca to a new level as one of the best quality Chianti’s in Tuscany.
 
Our charming Italian host, Vito entertained the group with interesting stories – everything from the history of Chianti wines to Italian culture (they’re lack of fondness for garlic).  The wines themselves lived up to their reputation. Here is what we tasted:

ROCCA DELLE MACIE 2006 VERMENTINO – $16.50 Fresh and slightly fruity with floral notes and earthy minerality.  A small percentage is barrel fermented which produces an elegant and balanced white.
ROCCA DELLE MACIE 2006 CHIANTI CLASSICO - $17  A blend of 90% Sangiovese, 5% Merlot and 5% Canaiolo aged 10mths in both Slavonian and French oak.  A classic Chianti with juicy cherry flavors, medium spiciness and a soft finish. 
ROCCA DELLE MACIE 2004 CHIANTI CLASSICO RISERVA - $28.50  One of the highlights of the evening was this riserva blend of 90% Sangiovese, 5% Cabernet Sauvignon and 5% Merlot.  Barrel-aged all in French oak for 2 years, then minimum 3mths in the bottle, this is a dark, rich and intense wine. Smoky tannins and dark cherry notes make for a complex Chianti to enjoy for years.       
ROCCA DELLE MACIE 2005 MORELLINO DI SCANSANO - $17  A soft and fruit forward blend of Sangiovese 90% Cabernet 5% Merlot 5%.  Expressive notes of violets, raspberry flavors and subtle tannins make this a wonderful choice for spicy dishes.
ROCCA DELLE MACIE 2001 FIZZANO RISERVA – $41   Produced exclusively from the Fizzano Estate and mostly from Sangiovese grapes.  This Supertuscan is aged in both French oak barrels and large barrique, then one year in the bottle.  Dark red fruit and with prominent tannins, this has great aging potential. SOLD OUT
ROCCA DELLE MACIE 2004 SANT’ALFONZO – $23 This 100% Sangiovese Chianti is one of the most prestigious crus from Rocca delle Macie.  It is aged nearly a year in French oak barrels.  Its smooth texture, rich red fruit and balanced acidity makes this one of the favorite wines at the winery. 

To order these wines contact us at info@portaliswines.com.  I highly recommend staying at Rocca delle Macie’s beautiful estate if you are ever in Tuscany: www.roccadellemacie.com

The tasting room at Rocca delle Macie

courtesy of www.appelationamerica.com

Due to recent press of this grape from the celebrated wine region of Mendoza, Argentina, Malbec has become one of the most popular red wines among both connoisseurs and novices. It wasn’t always available on the shelf, never mind in different styles ranging from juicy and silky or bold and spicy. Malbec is indeed making a comeback. Comeback you say? What if I told you that the dark, mouth-filling, robust and hip wine, known for its power and uniqueness has a sordid past? That its beginnings were in old world soil, and that it struggled to have an identity of its own?

Malbec had its start in Bordeaux, France where it is known as “Cot or Pressac” and is one of six original grapes including Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot, and Carménère permitted in red Bordeaux wines. Malbec’s thin skin and dark fruit wasn’t able to produce rich wines in Bordeaux, so its traditional use was to provide color and tannins. After a bad frost in the mid 1950’s destroyed 75% of the Malbec vines in Bordeaux, usage has continued to dwindle. Its main home in France is now the warmer southwest region of Cahors, where it thrives as Auxerrois (not to be confused with Auxerrois Blanc) as well as a small presence in the Loire Valley. If you haven’t had a chance to try Malbec from either of these regions, I highly recommend you do so. The Cahors version is so dark and tannic that it’s known simply as, “black wine,” and has great character and potential for aging. In the Loire Valley, Malbec takes a lesser role to Gamay and Cabernet Franc, producing elegant and food friendly reds.

Despite its early plantings in Argentina in 1868, Malbec lay virtually unknown for over a century to the rest of the world. In Argentina, the combination of warm sunshine, the long growing season and irrigation from the Andes was a natural climate for Malbec. Combined with the high altitude of Mendoza, (Argentina’s flagship region) Malbec was able to flourish and finally become harmonious with a region it could call home, with its new incarnation being an inky, velvety and rich wine.

Oh what a difference a century makes. Malbec has become one of the most buzzed about grapes in the modern wine age. Not only is it the benchmark of quality wines from Argentina, Malbec is currently produced all over North America, including 60 appellations spread throughout 12 states & Canada, along with plantings in Australia, New Zealand, South Africa and Chile. It’s still rare to see 100% Malbec wines outside its native France or it’s adopted home of Argentina, but there is no doubt its influence on our wines today. Take a look at the next red blend you drink. Don’t be surprised if there is a little Malbec in it, bringing character and firmness to wines as it has for so long. Malbec has had a long journey, mostly in obscurity. Who doesn’t like a good comeback? I’m putting my money on the “dark horse” to become a world-class competitor!

Come taste Malbec at one of our upcoming tastings:  Argentina Tasting Wednesday, March 18th  or Loire Valley Tasting Friday, March 20th (line-up includes one Malbec from the Loire)

Click here for available Malbec wines from our website.

Contributor:  Gina Gregory

Unlike so many stories you hear about how wine guys got into the business, Marcus laughingly says that he didn’t get the bug until much later in life because the wine that his parents drank in his house growing up was more punishment than pleasure.  It wasn’t until he moved from rural Oregon to LA to go to college that he met a friend who worked in a wine shop and at an orphans Thanksgiving one year, the friend showed up with two bottles of wine:  a bottle of Columbia Crest Merlot and a bottle of 1990 Cuvee Theo Weinbach Gewurztraminer.  He remembers thinking that the Merlot was fine, but for him the Gewurztraminer was revolutionary.  His springboard from getting the wine bug to getting the Pinot bug happened when visiting London a few years later.  He was lamenting his birthyear (1968) with a friend as the vintage was not notable.  The friend (who also worked in a wineshop) pulled out a bottle from his birth year (1947) and together they drank a Louis Jadot Bon Mares.  His infatuation with Pinot began and has done nothing since then but expand. 

We had the pleasure of having Marcus at Portalis last month for a tasting.  He’s the head winemaker at Bishop Creek Cellars and we currently serve their Pinot Noir by the glass at the wine bar.  But the tasting was dedicated to his side job and probably his love … the Matello label that he started in 2003 with just 183 cases.  He told me that the hardest thing about being an indie winemaker on a shoestring budget is getting your name out there.  So we’re trying to help as the wines were really good!

Matello 2007 Pinot Blanc $21/case price $16.80
Flavors of pear, melon & white flower blossoms. Rich mouthfeel.  Made for scallops and Dungeness crab. This wine makes you think of summertime.

Matello 2007 Pinot Noir Rosé $21/case price $16.80
Marcus was going for the color of strawberry juice, so it’s a much richer pink than other lighter rosé. Nice creaminess, but still crisp & fruity.
 
Matello 2006 Willamette Valley Pinot Noir $29.50/case price $23.60
Marcus fondly says that this is the least good wine that he makes.  By that he means that he just works with the grapes he has and that this is a nice introductory wine.  Pretty, drinkable & good with food. Can manage the oiliness of salmon. Won’t overpower chicken. Calls for game (pheasant, quail, rabbit) with mushrooms.

Matello 2006 Whistling Ridge North Pinot Noir $37.50/case price $30
This wine is made from grapes grown on 1 3/4 acres in Ribbon Ridge (a sub-appelation).  Marcus made this wine with 50% of the fruit left on the stems and 50% de-stemmed(de-stemmed is more typical in modern winemaking.) This really adds to the structure and gives it a sense of depth and potential. Beautiful nose of cherries & earth.  Great fruit. Rustically made. This wine was a favorite at the tasting.  It’s a wine to drink now or to hold onto for up to another 10 years, but will really be best in around 2012-2015.

Matello 2006 Reserve Souris Pinot Noir $43/case price $34.40
This wine is a blend of Marcus’ favorite barrels in the cellar.  It has beautiful pie spice (cinnamon, all-spice, and perhaps a little cardamon as well) in the nose, lush strawberry and cherry in the mouth with a perfect texture blending weightlessness, richness, persistence, and finishing with juicy ripe acidity. The winemaker’s personal favorite. This is a great wine to hold onto for a few years.

Contributor:  Julie Howe

The medieval village of St. Émilion

 Contributor: Gina Gregory

  Taking wine trips abroad is one of the most rewarding and anticipated events of my year.  On one of these memorable trips, my husband and I traveled to France.  Our first stop was a week in Bordeaux, one of my favorite wine regions. I’ve spent many years drinking, collecting and selling the famous wines of Bordeaux, so it was a dream to finally get a chance to visit the area I’ve grown so fond of. If you ever get a chance to visit the Bordeaux wine region, I highly recommend the area of St. Émilion.  Located on the east side of the Gironde estuary (known as the right bank), St. Émilion is a fortress-like medieval village with cobblestone streets and Romanesque churches.  It’s also the name of a wine growing region, much smaller than the Médoc (located on the left bank), but produces more wine than all the famous appellations of the Médoc combined.  The Romans planted vineyards in this area as early as 2nd century AD, which makes it one of the oldest wine regions in Bordeaux.  Remarkably there are over 1000 crus located within 6 miles of the St. Émilion village. Though it’s dense with châteaux, St. Émilion is home to some of the best quality Bordeaux including Château Cheval Blanc, Château Magdelaine, Château Ausone, Château Pavie, Château Figeac and Château Angelus.

Hillside vineyards and wall of St. Émilion

 There are several different soil compositions in St. Émilion including hillsides of limestone, clay and a few gravelly terraces, which result in a fairly wide range in style and quality of wines.  Dominated by Merlot and Cabernet Franc (here known as Bouchet), St. Émilion is a red wine district, producing only red. Considered more approachable at a younger age, wines from this area are often described as robust & velvety with a rich fruitiness.  The classification of St. Émilion is complex and is separate from that of the Médoc.  It is split into 5 categories: St. Émilion, Grand Cru, Grand Cru Classé, Premier Grand Cru Classé B and Premier Grand Cru Classé A.

The vineyards of Château Angelus

    On one of our afternoon strolls through the hilly village, we entered a tiny wine shop (St. Émilion has over a hundred of them) that specialized in old vintages.  Immediately upon entering, the friendly owner asked us our birth year. Since my husband’s (Kenny) birthday was in a few days, we gave her his birth year 1970.  She shuffled around the tiny room moving a few old boxes here and there, when suddenly she claimed, “ah, yes” and from a dusty box, she pulled out and even dustier bottle; a 1970 Grand Cru St. Émilion, from Château Vieux Rivallon.  I thought, what the heck, for nostalgia sake, let’s take a bottle home and we’ll have fun re-living our holiday.  We sat on that bottle for another year.  Until one night, while making wild mushroom risotto, Kenny said, “Let’s open the 1970”.  Would you believe that we nearly cried after drinking that wine? Here we thought we had been lured into an impulse buy (which we had), but who would have thought that that 1970 after 35 years and carting it around, plus flying it back to the states, would be one of the most beautiful, complex and stunning wines we had ever had? We were bummed we didn’t by two. So, if you do make it to St. Émilion, and stumble into a small dusty wine shop, my advice is take two of whatever she brings out for you. Cheers!

Château Vieux Rivallon 1970 St. Émilion paired with wild mushroom risotto

A cool label goes a long way in my book and these guys have some of the best labels in town. They range from edgy to mystical to beautiful with sort of a historic depth. (They also use the big, sturdy bottles that make the wine feel important in your hands. Nothing says big, worthy (gift) wine like this type of bottle.) But the label isn’t what’s important … it’s the wine, and these guys are producing some notably outstanding local wines.

O’Shea Scarborough Winery is a partnership between Travis Scarborough and Darryn O’Shea. Travis and Darryn both called on us at Portalis in their former lives as wine reps for local Seattle distributors. I remember when Travis stopped by with one of his first vintages – no label, no approvals, just a bottle of Washington Syrah for Jens and Gina to try. Jens said it was good, but I’m not sure at the time that I realized they were going to make a go of it.

Their winery started in a garage (for real), and for more on their garagiste roots, check out this interview from 2006. They have upped the ante since then, moving to a grown-up facility in Tukwila. As well, they are past just having a bottle of red, producing an impressive array of varietals, including reds, whites and a dessert wine.  I can tell Jens likes these wines and so I asked what makes them different.  He said that for their first vintage, they are “pretty darn impressive wines”.  He said that most of the time when he tastes first vintage Washington wines they are fine, but they all sort of taste the same.  These, though, ”have good acidity, balance and are pretty complex, with well-integrated oak.  It’s a promising beginning.”  Here’s Jens’ take on their lineup:

O’Shea Scarborough 2007 Semillon
Red Mountain, WA; $22
We currently serve this wine by the glass at the wine bar & people love it.  Wonderful pear and melon flavors with some citrus. Great acidity. A good sipper.

O’Shea Scarborough 2007 Proprietors Chardonnay
Horse Heaven Hills, WA; $34
Vibrant citrus fruit combined with toast and vanilla flavors. Excellent Chardonnay.

O’Shea 2007 Riesling “Cease & Desist”
Dineen Vineyard, Yakima Valley, WA
Bright & dry, German-style, good sipping acidity, good minerality.  Good future.  Store up to 2 years.

O’Shea Scarborough 2005 “The Immortal” Syrah
Columbia Valley, WA; Reg $38/Sale $34.50
Dark fruit, with espresso and coffee notes. Medium- to full-bodied, well-balanced and elegant.

O’Shea Scarborough 2006 Proprietors Cabernet Sauvignon
Yakima Valley, WA; $40
Black currant, cassis, dark fruit. Complex, elegant, with fine tannins on the finish.

O’Shea Scarborough 2007 Eiswein
Yakima Valley, WA; $34
One of the best WA “Eisweine” we have tasted. If you are interested in tasting this sweet dessert wine, grab it as we only have 1 bottle left.

Try these out if you get a chance.  They are excellent examples of what can come out of Washington State.

Contributor:  Julie Howe