Issue link: https://digital.copcomm.com/i/661678
DEPARTMENT HEADER 106 / the tasting panel / april 2016 SPEED TASTING REPORT Mountain Mystique Jay Turpinseed presented the next wine from a much higher elevation. This was the Mount Veeder Winery 2013 Cabernet Sauvignon out of the Napa Valley. Yes, it's labeled as a Cab with 81% of the variety, but it is a blend that also includes 10% Merlot, 4% Malbec, 3% Petit Verdot, 1% Cabernet Franc and 1% Syrah all aged 20 months in 70% new French oak. Probably a more important distinction to remember is that this is Napa Valley–appellated wine. Not be confused with the Reserve, which is 100% Mount Veeder fruit – the Mount Veeder Napa Valley Cab relies on a solid backbone of mountain fruit plus additional select Napa Valley lots blended to the mountain style: the resulting wine displays classic dark fruit flavors plus great palate richness and density. Jay points out: "Of the 140 acres that Mount Veeder Winery owns, only about 40 acres of it are under grape- vine. The rest of it is native forest, and very steep, between 1,000 and 1,500 feet above sea level. All of our vineyards face the morning sun. That's what really is so special about the Mount Veeder, it's the Southernmost of the mountain AVAs in Napa, which also makes this the coolest of all them. With mountains/hillsides, the soil is very shallow, which affects berry size. The smaller the berry, the more density and concentrated it becomes. Also, if you ever get the chance to visit our vineyards you'll see tons of California bay trees. On warm days you can even smell the bay leaves floating in from the forest." But did any our panel pick up on these bay leaves? TASTING NOTES: Scott Reesman, Sommelier at The Lobster in Santa Monica: Boysenberry syrup over chocolate chip pancakes. Dusty tannins, dried green herbs and black olive finish. Jessie Birschbach, Wine Editor for The Tasting Panel: The solid structure is the first thing that stands out here. Black plum, blackberry and then a big dollop of vanilla, yet all of this is very well integrated. Jesus Evangelista III, Wine Director at Scarpetta at the Montage in Beverly Hills: Smooth, silky, bold plump and full. Rich, dark fruit you can chew on all day. Blueberries and plum too. Signature Silk The third wine of the day revealed was actually the first wine tasted in the line-up. Director of Sales Nick Holmes was there to uncloak the Jordan 2012 Cabernet Sauvignon, Alexander Valley. Winemaker Rob Davis put together a blend of 77% Cabernet Sauvignon, 16% Merlot, 5% Petit Verdot and 2% Malbec, aged in about 70% French oak and 30% American oak for 12 months. Rob uses a "barrel blend," which means that the vineyard lots go through fermentation and malolactic fermentation separately—there are 60 blocks sourced from the estate and 16 family growers—then he evaluates each vineyard and blends. "Rob's signature style is to have this silky tannin profile. Rob has never made a wine over 13.8 ever, so it's a bit Old World in style that way," says Nick. This signature silk was very apparent to many of us. TASTING NOTES: Naureen Zaim, Wine Director at Eveleigh: Boysenberry, plum, opaque, young, medium tannins, really round and velvety. Like a smooth, chocolatey Merlot. Mariana Caldwell, Sommelier at Baltaire: Rich, velvet plum, blackberry jam, with a lingering tasting of baking spice; nutmeg and clove with a well-integrated cedar note. Michael Ploetz: Subtle earth, delicate graphic and stone. Barely ripe raspberry. Beautiful raspberry flavors framed with a stony minerality. Easy-going New World. Mount Veeder and Franciscan Estate Winemaker Jay Turnipseed with Mount Veeder Winery 2013 Cabernet Sauvignon, Napa Valley, CA and Franciscan Estate 2012 "Magnificat," Napa Valley. Nick Holmes, Jordan Winery's Western Regional Sales Director, with Jordan 2012 Cabernet Sauvignon, Alexander Valley, CA.