When a Cigar is Just a Cigar…or, wait — is it a Glass of Wine?

When a Cigar is Just a Cigar...or, wait — is it a Glass of Wine?

If there’s one thing Joe Roberts’ wine blog “1WineDude” has is personality, and it’s something he recognizes in each of the wines he tastes as well. This guy’s amusing mini-reviews feature one-liners, often about the personality of each wine. Above are are his mini-reviews of some Amici wines from the 1WineDude blog post of Dec 30, 2013.  He likens our 2010 Olema Cab to a good cigar…hmmm, not a connection we’d ever made, but sure, okay.  But if he thinks our 2010 Amici Cab is “sexy, plush and not shy about flaunting it” we’ll happily agree!

When Parker Reviews Napa

Whether or not you agree with the amount of influence wielded by the 800-pound gorilla of our industry, the fact is that Robert Parker still remains a force.  And so when Parker published his largest ever compilation of Napa Valley reviews last week, even his critics sat up and noticed.  We at Amici certainly did, and we’re thrilled that he had such nice things to say about our wines.  Here is what Parker says about our current releases:

2010 Amici Cellars Morisoli Vineyard Cabernet Sauvignon  “The dense ruby/purple-colored 2010 Cabernet Sauvignon Morisolli from Rutherford boasts a stunning perfume of blueberries, black raspberries, acacia flowers and spice. This rich, layered 2010 is the most complete and impressive wine of this quartet. Still youthful, it will benefit from several more years of bottle age, and should drink well for two decades. Impressive!  93 Points”

2010 Amici Cellars Spring Mountain District Cabernet Sauvignon  “The 2010 Cabernet Sauvignon Spring Mountain District, an inky/ruby/purple-colored wine exhibiting notes of licorice, graphite and black currants, offers a classic display of fruit, body, texture and structure. None of the famed floral/blueberry characteristics that often come from Spring Mountain have yet emerged, but this wine is fresh and vibrant with plenty of energy and richness. Enjoy this successful 2010 over the next 15-20 years.  90+ Points”

2010 Amici Cellars Cabernet Sauvignon Napa Valley  “The deep ruby/plum/purple-tinged 2010 Cabernet Sauvignon Napa offers notes of cassis, blueberries, graphite and toasty vanillin. A nicely proportioned, medium to full-bodied, seriously endowed, elegant, restrained wine with admirable purity, it can be drunk now or cellared for 10-15 years.  90 Points”

2010 Amici Cellars Reserve Cabernet Sauvignon Napa Valley  “The black label 2010 Cabernet Sauvignon Reserve reveals beautiful cedary, black currant fruit, a well-integrated touch of toasty vanillin, medium to full-bodied flavors, sweet tannin and a fleshy, opulent mouthfeel. Approachable now, it has the richness to last 10-15 years.  88 Points”

Parker also had important comments to make on Napa as a wine-growing region.  He says, “… world class quality from Napa Valley is a fact, not a myth. All of the fallacies about Napa wines being too rich, short-lived and over-the-top are, in fact, absurd drivel often created by Euro-centric wine drinkers that have been proven false time and time again. If you are not following what is going on in Napa Valley, you are missing some of the world’s most compelling and provocative wines. End of story.”

Hear, hear!

What to Expect from the 2013 Vintage (Hint: Expect a lot!)

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This morning’s harvest on a crisp, beautiful morning atop Spring Mountain

Last year at this time all anyone could talk about was how 2012 was a great year.  Well, then, what does that make 2013?  There’s only one answer:  a really, really great year.

The season got started with huge amounts of rain in December followed by drought conditions throughout the spring.  Warm conditions and early flowering meant that ripening was several weeks ahead of the norm.  The lack of spring rainfall allowed us to control irrigation in the vineyards, keeping vines and canopies healthy but maintaining small, concentrated berry size.  The summer continued with warm but not excessively hot conditions, and just when things were looking like we’d harvest early completing a very good season, Mother Nature gave us an even better gift:  conditions cooled down to slightly below normal, extending the growing season for several weeks. Weeks of sunny days and cool nights in September and October allowed the grapes to continue maturing and deepening their complex flavors without danger of over ripening, creating the best of all conditions.

With small berries providing higher skin to juice ratios for fermentation, the warm days helped the grapes retain their color while cool nights aided acid retention.  We’re very excited about the concentration in the Cab we’ve brought in this year.  The wine is intensely colored and rich in texture and flavor, with very good, balanced flavors and nice acid retention.

We have two Cabernet vineyards left to harvest, and will bring in the final grapes by mid-week next week.  Then we will most certainly toast to an incredible vintage, courtesy of Mother Nature.

 

Harvest Day for Missouri Hopper Vineyard Cabernet

There was a nip in the air on Tuesday morning as we brought in the fruit from the Missouri Hopper Vineyard in the Oakville AVA.

Adding a Southwestern Flair to Recipe Pairings

We live in a big country, and it’s fun to explore our many interesting and delicious regional cuisines.  When summertime comes, there’s something about the flavors of the southwest, with their deep, earthy notes of chilies and spices balanced with the fresh, lively flavors of cilantro and lime, that lends itself to outdoor summer dining.  But if you also love your wine (as we do), pairing these two sets of flavors takes a deft hand.  Too much heat in your peppers and those smooth tannins in your Cabernet Sauvignon suddenly get a little less smooth; pack too big a punch with your boldly flavored seafood and gone are the delicate tropical notes of its Sauvignon Blanc pairing partner.

But you can successfully pair the nuanced and subtle flavors in wine with some incredibly delicious southwestern-style meals, and as in any good pairing, both the wine and the food benefit.  “Wine is often traded for beer when pairing with the flavors of the Southwest, but there’s no reason that needs to be the case,” says Chef John Adamson.   Amici co-owner John Harris grew up in Texas and he loves the flavors of his childhood, so when cooking for winery events, Chef Adamson often pairs Amici Cabernet Sauvignon and Amici Sauvignon Blanc with food that highlights the complex and bold flavors of the Southwest.

“Southwestern flavors, with their mix of chilies, cilantro and lime, pair well with Amici ImageSauvignon Blanc due to its palate-cleansing, crisp tropical notes,” says Chef Adamson.  To explore these complementary flavors, Adamson created his Amici “Cantina” Fish Tacos, in which snapper or halibut gets a buttermilk batter dip before frying up crispy and delicious, topped with creamy chipotle and lime-laced cabbage and pico de gallo. The lively citrus and tropical fruit flavors and bright minerality of Amici Sauvignon Blanc bring just the right note of mouth-watering freshness for a perfect pairing.

ImageAs for Amici Cabernet Sauvignon, Chef Adamson likes to pair its dark berry and mocha flavors with a juicy, smoky grilled skirt steak and serve it with a chimichurri, highlighting the dark fruit with a palate-perking acidity.  And if you want to walk on the wild side of food and wine pairings, just try John Adamson’s grilled Padrón peppers with sea salt: everything you were afraid to serve with a Cabernet works here.  “The Padróns, with their characteristic ‘some hot-some not’ nature, enhance the wine’s fruit characteristics, while they are not hot enough to clash with its tannins,” says Chef Adamson.  His recipe for Lone Star Skirt Steak with Padrón Peppers and Chimichurri is sure to become a summer favorite for you, as it is for us.