Category Archives: Malbec Monday

Field Trip: Biltmore Estate WineryđŸ·đŸ°

Visiting the Biltmore Estate is like taking a journey back in time. An awesome example of both architecture and design, its esthetic influenced by the great chateaux of France.

Click the video below to tour with me!👇

We’d originally planned this trip with our friends Carl and Deb, in May 2020
 and we all know what wasn’t happening then. So it was wonderful to finally have all our schedules reconnect!

When I first researched Biltmore, I was pleasantly surprised to learn about their winery. Documents dating back to 1916 show that George Vanderbilt had begun collecting wines for his cellar. Jump forward to the early 1970’s, William Cecil, George Vanderbilt’s grandson, established vineyards on the property. The first Biltmore wines were made available for sale in 1979 under French winemaster Phillipe Jourdain’s direction. In May 1985, Biltmore Estate Winery opened its doors to the public for tours and tastings. Building on the original French-American hybrid plantings, Jourdain planted additional vinifera varietals to ensure the future of their wine cultivation.

Sharon Fenchak joined Biltmore in 1999, eventually becoming winemaker in 2003, then head winemaker in 2018, further crafting on the foundations laid out by previous winemakers, Jourdain and Bernard Delille. She now oversees an annual production of approximately 150,000 cases.

Situated in the Blue Ridge Mountains, at an elevation of 2,500 ft, growing conditions in this part of North Carolina can be challenging, especially with rapidly fluctuating temperatures during growing season. Days here are warm yet humid, with cooler nights, a high incidence of rainfall, and risk of late-harvest frost. This combination makes growing more delicate varieties difficult. Heartier varieties flourish here. Polk County, just south of the estate, has a lower elevation and a ‘thermal belt’ micro climate, reducing the risk of damage to the fruit.

Locally sourced wines include robust varietals including Chardonnay, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot. Their Biltmore Reserve NC Rosé is a home-grown, balanced blend of heartier Cab Sauv and Cab Franc of both estate and lower elevation North Carolina vineyards.

To produce a wide array of offerings, grapes and juice are sourced from not only North Carolina but California and Washington. Their American Series wines reflect this diversity.

The winery also maintains a commitment to sustainability; using locally sourced water from nearby Long Valley Lake, and recycling their plastic, glass, paper and steel. Adjacent to the Winery, is a nine-acre, 1.7 megawatt system that includes more than 7,000 solar panels to help counterbalance estate energy usage. Grape byproducts such as crushed stems and skins are used for mulch and compost. Retired barrels become planters and used corks are repurposed as wine racks to display their wines in retail stores. Biltmore has also partnered with Cork Reharvest and the Cork Forest Conservation Alliance to reuse corks and help decrease the depletion of cork trees. Visitors are encouraged to drop off used corks at the winery, all estate restaurants, and Whole Foods stores throughout North Carolina.

Out of town? You can mail your used corks to:
Biltmore Estate Wine Company
Re: Cork Recycling
1 North Pack Square
Asheville, NC 28801 👍

We tasted some wonderful wines on our tour but here are the three we took home:

2021 Biltmore Estate Grenache Blanc

My pick: The 2021 Limited Release Grenache Blanc. While it’s not from indigenous grapes, I loved the bright, refreshing and flavorful alternative to RosĂ©. I’m used to grenache as a lovely red so this was a treat. a nice, bouncy alternative. Tropical flavors of banana, melon, citrusy mandarin, and a light, playful mouthfeel. I can’t wait to pair with some delicate cheeses, fruit or charcuterie.

2020 Biltmore Estate Tempranillo

Dougie’s pick: The 2020 Limited Release Tempranillo. American Appellation with flavors of dark fruit, fig, and nice grippiness from the tannins. Aged 16-20 months in oak.

13% alcohol. $24.00

2020 Biltmore Estate Malbec

Our pick: The 2020 Limited Release Malbec. Something fun for Malbec Mondays! We haven’t had Malbec in some time so this was a nice change from our go to Pinot Noir. Rich blueberry, blackberry and plum with a hint of spice on the finish. Also aged 16-20 months in oak. It’s one to savor slowly and enjoy with maybe a nice beef brisket. Yum!

13% alcohol. $ 22.40

The best part about the trip was finally reconnecting with our friends again, and to take a little step back in time. ♄

Biltmore is definitely worthy of a place on your bucket list; and the wine makes it even better!

Cheers!đŸ·

©Copyright. 2023. The Wine Student.

Wine in Pajamas! Moon over Mendoza đŸŒœđŸ·

Don’t know about you, but I’ve been in my pajamas for about a month. Ok, I’ve changed them from time to time but, yeah, it’s been a while since I’ve worn anything without an elastic waist band. And honestly with all the comfort food, Netflix bingeing, and wine ‘researching’, I’m not sure I can go back. Pajamas it is!


My interest in Malbec has been a long time thing. So I wanted to see how they stack up.
Originating in Cahors, France, Malbec’s reputation has been sealed in Argentina. Bright, beautiful, rich essences of black cherry, blackberry, spice, vanilla, plum, and black currant are expressed beautifully in Malbec from Mendoza but what happens when the new kid on the block shows up? That new kid being California. New is a relative term; Argentina Malbec was planted during the 1800’s. In California, Malbec was only considered a stand alone varietal since 1993. Before this time, it was lumped in with ‘other dark reds’. The majority of Malbec is cultivated in California, and primarily to produce Meritage, yet only 0.5% red grape plantings are Malbec, compared to Cabernet Sauv and Zinfandel.
Main growing regions for Malbec in California include Napa, Alexander Valley, and Paso Robles; known for deep, well-drained layers of gravel, sand and silt. Gravity works to pull water away from the vines, forcing vines to go after it. This in turn places stress on the vines, resulting in smaller berries with more intense flavor. Climate is similar to a dry Mediterranean, with sunny, warm, dry days cool evenings. This encourages the grapes to ripen at a slow and even pace. This grape is vulnerable, though, succumbing to many vine ailments such as downy mildew and frost so the higher the planting on the hill, the better.
My search for Malbec from Argentina was easy. My hunt for California Malbec not so much. But I managed to find one on one of my few excursions out. And having just watched the movie ‘Mad Max: Beyond Thunderdome’ thought I’d put it to the test.


Two go in
one gets
 drunk
Andean Moon v Mendoza Vineyards. C’mon now, that’s hardly fair, a $5.99 wine from Trader Joe’s up against a grand region in Argentina? I dunno
 some reviews I’ve read have hailed this wine as a good contender. So let’s put it to the test!
I pulled HubbyDoug and our girl, Andrea, 22, into the challenge. I tried to make it as blind a tasting as I could but had to ‘recuse’ myself because I did kinda sorta know which bottle was which (I’ve been bingeing ‘Billions’ so the word recuse seemed appropriate). In the next room I poured out a bit of each wine into each tasting glass, then brought them back in to the waiting judges. I did this because the bottles had enough difference as to give away their identity, even covered in a burlap bag.

What did the see..swirl
sniff
and sip reveal?
Wine A ~ a clear yet deep dark color, thin legs, a smooth caramel, cranberry, blackberry, dark cherry vibe with a pleasant, velvet mouthfeel ~ much like a Pinot Noir.
Wine B ~ a clear, brighter ruby color in the glass, also thin legs, with a smoked cherry essence; sweetbitter flavors of earthy, raspberry and licorice, making it seem more complex yet some bitter remained on the palate in the finish.
The winner, with a combined score of 7/10 was
.. Wine A: Andean Moon! Yes, the little wine for $5.99 held its own!
It’s kind of like what we’re doing by sheltering in place, social distancing, and staying as positive as we can; we’re holding our own.
I hope that you’re all doing ok, and staying safe and well! And if a little wine tasting can help see us through until we can all be together again, that’s a little win for us. Thank you for doing your part to flatten the curve.
I want to send my gratitude to all our front line heroes: nurses, doctors, EMT, first responders, delivery drivers, grocery store employees, all of you are keeping the world going. Glasses are raised for you ~ you are the best!💕
Cheers!đŸ·

©copyright TheWineStudent, 2020

Malbec Monday – Tikal Patriota!

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It’s been quite a while since I’ve been able to enjoy a Malbec Monday with you! Life can move pretty fast and before you know it, it’s been months since you’ve gotten together.

To get back in the swing, I chose a random pick; I hadn’t done any research before going to the wine store. What intrigued me abut this wine was the blend: 60% Malbec, 40% Bonarda.

Bonarda ~ Until recently, this was one of the most widely planted grapes in Argentina; Malbec has now eclipsed Bonarda. A high yield grape, Bonarda is usually cultivated on flatter, warmer regions, and is usually picked at the end of harvest to ensure that it fully ripens. Mainly used to produce large quantity, easy drinking table wines, Bonarda is light bodied, lo tannin, fruity wine. and perfect to blend with Malbec to give a little more depth of flavor. Bonarda, on its own, is ready to drink early on. It’s also a versatile little chameleon; it can easily be made into white wine, sparkling, rose, or traditional red.

Flavor profile: Ranges from, plum, cherry jammy to fig, raisin ~ higher altitude plantings yield herbal and rose flavors. Oak aging brings out chocolate and delicate leather aromas.

Plays well with: chicken, beef, cedar plank salmon steaks, and anything sweet and sour. 

Malbec ~ We’ve gone over this before but it never hurts to have a review. Cooler condition Malbec grapes are more hardy, with dense skins and produce lusty wines that have higher acidity and tannins. These wines can be cellared for a while as compared to their lower- altitude relatives who have thinner skins, lighter bodied, and are best consumed young. Many are aged on concrete and then oak to intensify flavors.

Flavor profile: Cherry, plum, raspberry and currant. Generous oak gives a vanilla, smoke and slightly spicy vibe.

Plays well with: dark meat poultry, roast pork, lean cuts of meat (sirloin, filet), buffalo burgers.

This Tikal Patriota did not disappoint. It had flavors of bright cherry, creamy vanilla and a hint of spice. Beautiful rich scents of currant and smoke on the nose, with medium to high acidity.

So cheers to being Patriota-ic on this Malbec Monday! And enjoy thoroughly!

Next post: My spooky annual Halloween wine round up. Stay tuned!

Cheers!

Message in a Bottle

When you think Malbec, what country immediately comes to mind? Argentina. And it’s true, they make some amazing Malbec.

But today, on this particular Malbec Monday, I’m sipping a kicky Malbec from Arizona: Caduceus Cellars’ 2013 VSC Malbec.

This offering is 100% Malbec from Deep Sky Vineyards in Cochise County, AZ. In order for Malbec to thrive it needs hot, dry days with cooler nights and little to no risk of frost or mildew. Considering that todays temps were topping 102F, there’s probably no frost on the horizon.

Aged 18 months in cask and puncheon (a short, portly 500l cask made from thick staves of American Oak) this Malbec rivals its Mendoza counterpart.

The bold, rich, deep flavors of black cherry, raisin, dark plum, cocoa, with a hint of black pepper, and medium tannin can stand up really well to red meats. But it can dial it back for lighter fair like pork and veal. It paired beautifully with our grilled fish with garlic brown rice.

The price point on this treasure is about $65 and is sold online as part of Caduceus’ exclusive Velvet Slippers Club.

It’s a good expression of the varietal, so don’t shy away from domestic Malbec from Arizona.

Message received. â˜ș

Cheers! đŸ·đŸ’‹đŸ·

Malbec Monday!

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It’s been a while for Malbec Mondays! But with it being a particularly snowy Monday here in the Cleve, I thought I’d check my cellar and to my surprise discovered a pristine 2012 Peninsula Ridge McNally Vineyards Proprietor’s Reserve Malbec. Most Malbec I’ve enjoyed is cultivated within the warmer climates of Mendoza, Argentina.  So I was surprised to find that a more northern winery was including this varietal in its reprtoire.

Peninsula Ridge is located in Southern Ontario, specifically the Niagara escarpment, snuggled within what’s known as the Beamsville Bench region. The Beamsville Bench is a somewhat small but excellent appellation that provides continuous air circulation ~ cooler breezes move in off of Lake Ontario, and circulate just around the foot of the escarpment. This works to keep temperatures moderate and leads to consistent growing conditions. Its slopes are mostly north and east-facing, with smaller streams running off the escarpment that serve as a dependable water source. The soil is a complex variety of gravel, sand, shale, sandstone and limestone, which you might think would give a heavy mineral vibe, and I have noticed that in some other varietals from this region. But this wine was very fruit forward with a low mineral taste.

Malbec is typically noted for flavors of:

  • black berry
  • black plum
  • clove
  • pepper

This Malbec is a terrific example of the above flavor profile. I noticed that it had medium tannins, and a nice creaminess. It is aged in new/ one-year-old American Oak, which gives an overall stronger flavor with increased vanilla and coconut. And it tends to give a creamier texture to the wine. Over time, tannins have a tendency to dissipate which might account for moderate tannin feel in this Pen Ridge offering.

So tonight, I’m staying inside in my pj’s, a good book, a glowing fire and a nice glass of Malbec. Not a bad way to start the week.

Cheers! đŸ·đŸ’‹

©The Wine Student, 2018

 

 

Malbec Monday ~ Glama Llama 

It’s human nature to gravitate to what is new; the newest car, shoe, or smartphone. But in the world of wine, it pays to revere the old.

How old is old? This 2015 Belasco de Baquedano Llama Old Vine Malbec is about 106 years old. And old vines have plenty of tales to tell. Namely, what the condition of the soil is, how well they have been tended from year to year, how strong their roots are.

Tried and True

Celebrating their 100th birthday in 2010, these vines began with good roots: they are clones (genetically identical cuttings of mother vines, selected for particular characteristics) of  the French black Bordeaux grape. Nestled at the base of the Aconcagua Mountains, warmer days are counterbalanced by cool nights (dipping down almost as much as 45degrees F) which works to heighten the richness and complexity of the  wine’s flavor and aromatics. The grapes are given even further ‘hang time’ to develop flavors, even after sugar levels indicate that ripeness has been achieved.

While there is scant rainfall in this wine growing region, irrigation is provided in its purest form by runoff (comprised of melted snow) from nearby Andes mountains.

Age Before Beauty

Old vine grapes are generally hand harvested, which is more gentle on the vines and grapes. The higher velocity shaking of machine harvesting can be more jarring to the vines. The wine is then aged at least six momths in French oak which gives qualities of subtle toast, nuttiness and softer tannins. The final product is soft yet structured, and luxurious with rich flavors of ripe blackberry, rich plum and spice.

About the Llama…

In Argentina, the llama regarded as a sure-footed, strong, support worker animal helping transport  packages and supplies through difficult terrain. Stalwart but stubborn, if you load them up too much, they will not budge. And they might even spit in your eye if you diss them.

With Age Comes…

…Wisdom! But also some spectacular wine. So respect the hard working, old vine, it’s toiled through the ages to produce a wonderful bounty for you to enjoy.

Cheers! đŸ·

Malbec Monday: Amancaya Gran Reserva 


If I hurry I can get it in under the wire! I’m definitely tardy today– busy days mean that sometimes I can’t get my wine homework done.
Rushing to find my weekly pick, I discovered a 2013 Amancaya Gran Reserva Malbec | Cabernet Sauvignon.

A collaboration between Nicolås Catena an Domaines Baron de Rothschild (Lafite), this wine was clear, garnet colored, full body offering with medium-hi tannin. It had a delicate nose of cherry and rose and tasted of  bold blackberry, black plum with just a hint of bell pepper. While it was 2013, it began to open up to reveal a bit more complexity; it was a nicely balanced 50/50 blended vintage.

Putting the Grand in Gran Reserva 

Gran Reserva  is a frequent term used on the labels throughout Spain to define both quality and style. In Spanish law there are labelling terms that indicate the minimum periods of ageing the barrel and the bottle. It is traditional practice to age wines for long periods of time in oak barrels and then in the bottle before it’s released. Therefore, Spanish produced vintages are usually older  than those from other countries.

On the label you’ll find one of four terms that indicate the levels of age. In order of increasing age:

  •  Joven~ wines bottled the year following the vintage for immediate release, and indicate wines that haven’t  been aged in oak for the minimum of time to be considered Crianza. $10-15
  • Crianza~ one year in oak– one year in the bottle. $15-20
  • Reserva~  one year in oak– two years in the bottle. $25+
  • Gran Reserva~ two years in oak– three years in the bottle. $35+                             Gran Reserva wines are produced in only exceptional vintages, and the best of these are beautifully complex.

So now when you look for Malbec, you’ll know what to look for on the label to get the most complex and flavourful offering. After all, age ain’t always just a number; it’s time spent in the barrel and bottle.

Cheers! đŸ·

MmmmmMonastrell Monday! 

Taking a break from my studying, I caught myself in a little daydream; thinking back to not long ago and a trip to Jerome, AZ. 

I’d heard of Caduceus Cellars from my nephew, Aaron, who’s really into the bands Tool and Puscifer. What does this have to do with wine? Caduceus was founded by Maynard James Keenan, frontman and songwriter of Tool, A Perfect Circle and Puscifer. Established in 2004, Caduceus is described as a ‘small production family owned winery’. Unlike some celebrity winemakers, Keenan likes to get his hands dirty in all aspects of the business; from planting and harvesting to winemaking and marketing.  

From our wine flights, HubbyDoug and our friends Carl and Deb picked the 2013 VSC Anubis (50% Cab, 30% Cab Franc, 20%Petit Syrah). My pick: the 2014 VSC Monastrell (100% Cochise County Monastrell). 

Monastrell (aka MourvĂšdre) is a thick skinned grape that provides color, fruit and tannic structure especially when blended with Grenache and Syrah; it is the ‘M’ in GSM wines. On its own, it has intense perfume notes and blackberry flavours along with hints of meat. Age brings out more leather and gingerbread aromas and flavour. 

The wine in my glass had a beautiful garnet colour with sage on the nose (what I imagine the scent a desert flower would have). It had light-medium body with neutral oak, and flavors of basil, thyme, juniper with a kick of licorice and olive. It made me think of a fragrant, lush herb garden. Normally with reds, I expect to have more of a jammy, fruit forward experience, anything herbaceous I associate with a crisp Sauvignon Blanc. It wasn’t sweet wine, far from it. But, much like it’s winemaker, its juxtaposition from what I thought it should be, and what it was, I found a true expression of where it was cultivated. 

This Monastrell is hand-picked (by Keenan himself), sorted, submerged cap fermented and puncheon aged for 18 months. Puncheon is an extra large oak barrel (70-100 gallons). The larger size allows for stronger/ stricter controls in the wine’s development due to the higher inner barrel surface – wine ratio. 

I’d only had this varietal before as part of the GSM blend but on its own it was a wonderful surprise to add to my list of exceptional wines with a twist. 

Cheers! 

Malbec Monday: Random Pick

Hi there, Monday! Ok, I’m trying to be as enthusiastic as I can. I know it’s the start of the work week but since there’s no snow on the ground, and none in the near future, the week’s already off to a good start.

This week’s pick: a 2012 Alma de los Andes Reserva Malbec. Scoring 91 points from Wine Enthusiast Magazine, this clear, clean and dry offering boasts a tart blackberry vibe (experts describe this as ‘cassis‘ but I’ve never had cassis before so I’ll play it safe with the blackberry description). It has medium body, pleasant medium tannins, and its acidity was nicely balanced. While it’s jammy and fruit forward, it has a pleasurable whisper of smoke on the finish; aging for 12 months in French Oak will do that.

It retails for around $12.99, and recommended food pairings are steak with mushrooms, stews, aged cheeses and dishes featuring sun dried tomatoes.

What an awesome wine to help jump start a promising week!

Cheers!

©TheWineStudent, 2017

Just Another Malbec Monday: Fabre.MontmayouđŸ·

When you’re learning about wine, part of the journey is the wine lexicon: flavour/aroma characteristics, nose, palate and so on. Before my WSET Level 2 wine course begins in a few weeks,  I took a peek at the wine tasting ‘cheat sheet’ that distills the various descriptions and classifications of characteristics of wine. It’s incredibly helpful since I don’t always feel confident yet in how sophisticated my palate is, much less how I describe wine.

This week’s pick: a 2013 Fabre.Montmayou Reserva. From the first pour, I noticed a bouquet of dark cherry. The colour was clear with a ruby vibe, with a light viscosity after the swirl. Flavours were of stewed plum, liqourice, and light tobacco. Any spice I tasted became more prevalent after I paired it with a salty, light cheese. I thought I tasted cinnamon but it was savory, not sweet (the cheat sheet describes it as ‘pungent’) so I’ll go with it. 😄 It seemed to me to have medium tannin, meaning that it didn’t make my mouth feel too dry, not as dry as, say,  a Cab Sauv.

This was a very pleasurable wine that would pair well with cheese, grilled meats or poultry. Retailing for below $20, it would be a great wine to bring as your +1 to a dinner party or barbecue.

It’s been said by many a sommelier, the more you drink wine, the better your palate will become. I think in the next few months (of studying, of course!) mine should eventually earn an A+. 😉

Ah well… it’s just another Malbec Monday!

Cheers!

©TheWineStudent, 2017