The Ultimate Wine Tasting: Iridium and Lineage

Precious and rare – top-end wine and good friends.

A Promise Kept

The Cabernetor (also known as Steve) has been my good friend for more than two decades. Through the years and miles, the friendship has endured.

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One of our great adventures was traveling to Napa for a visit to Sterling Vineyards (as part of the Wine Bloggers Conference. We were joined by our spouses (my wife, the Green Dragon, and Steve’s wife Glorious T).

At Sterling we took part in the Platinum Experience, traveling to the winery via aerial tram and then continuing to elevate our experience by tasting some incredible wine. Nothing could top what we experienced next: the first vintage of Iridium. Iridium is the flagship Sterling wine produced only in the best vintage years. It has also been served as the official wine of the Emmys.

To make our escapade even more astounding, winemaker Harry Hansen poured the wine and discussed the process as we sipped. The Cabernetor snapped a photo of the three of us during this treasured memory.

A couple of years ago I encountered a medical challenge that has tested me to the core. Even though we moved to North Carolina and he’s still in Ohio, Steve was there every step of the way to encourage me to overcome the problem through diet, exercise, and prayer. Some of the challenges were mind-numbing, but Steve kept me on track.

He also had leverage. He kept reminding me that he had a bottle of Iridium to open up when I finally beat this thing. That promise was brought up each time I I faced another wrinkle in my medical saga.

After months of trying to schedule a trip to Ohio to see Steve and Tracey (Glorious T), we finally finally made it. I was packing with me valuable cargo: a bottle of 2017 Lineage, the first and only 100-point wine I’ve tasted.

An Evening With The Stars

Lineage comes from Livermore Valley, a region that we think doesn’t get enough attention. Steven Mirassou, a sixth-generation winemaker from America’s oldest winemaking family, has a goal to make one of the truly great Cabernet Sauvignon-based wines in the world. He struck paydirt with the 2017 Lineage. Renowned wine critic Steve Heimoff awarded the 2017 Lineage an unprecedented 100 points. Heimoff remarked that of the thousands of Cabernet blends he’d tasted over the course of his career, “None have been better.”

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Lineage was part of an epic tasting at our house that featured Livermore Valley wines paired with gourmet bites. It was a show-stopper.

While Lineage includes Cabernet Sauvignon, Merlot, and Cab Franc, Iridium is 100% Cabernet Sauvignon. Sterling winemaker Harry selected the very finest lots of Cabernet from vineyards spanning Napa Valley. These grapes come from Sleeping Lady Vineyard in Yountville and Calistoga’s Frediani Vineyard, to name a couple.

Iridium is one of the rarest elements on earth and it is treasured, just like Sterling’s Iridium. Made in only the very best vintages with the finest and most intense expression of Napa Valley Cabernet Sauvignon, Iridium is considered by many to be the pinnacle of winemaking perfection.

Perfection Uncorked

To open the evening we uncorked the spectacular Paul Berthelot “Eminence” Premier Cru Champagne. This was followed by our soup course with the 2020 Clos Bellane “Altitude” rosé as the pairing. With wonderful hospitality, conversation, and wine, we were ready to progress to the main course.

All the culinary treats were prepared by Glorious T. For the main dish, we had an elevated “surf and turf” with salmon and beautifully cooked steak.

Before we poured the wines, which each had been decanted, Dragon made the comment that it would be interesting to see which was best. Oh, I thought. That’s not the point of this soiree. “This isn’t one versus one,” I said in a wine-inspired mood. “This is one plus one!”

The Lineage and Iridium are both smooth and balanced on the palate almost beyond words. The 2017 vintage of Lineage was limited to 3,984 bottles and is broad and rich with multiple layers. Oak plays its role but doesn’t dominate the pleasing black cherry and red fruit note. There is a whisper of mint. The finish is elating.

Iridium, Iridium, what a sensational wine. The sleek bottle with a reflective top and shoulders looks like it is ready to launch to Mars or be placed in an art museum. With the first sip, it envelopes the palate like a velvet glove. Iridium has an amazing array of flavors from chocolate mint to blueberry pie. Threads of cedar, floral, and leather intertwine for a sensational experience.

The evening progressed out to the deck and then down to the OSU-themed basement. A thrashing on the ping-pong table then ensued. To maintain my self-esteem, I won’t say who thrashed who. The evening wound down with the 2018 “The Vice” Cabernet Sauvignon from Mount Veeder. Alas, my tasting notes radar was malfunctioning at that point.

Who knows what the future may bring, but in this triumphant moment good friends opened wine that rocked. It will be remembered on down the years.

Livermore Valley Wine Dinner Highlights Region’s Diverse Styles

Livermore Valley wines deliver more enjoyment at gourmet food pairing event.

Winter Vino Dinner A Memorable Night

When I attended a recent International Food, Wine & Travel Writers Association webinar, it reminded me of the greatness of Livermore Valley wines. This California AVA, just about an hour east of San Francisco, has 50 wineries ranging from 100-case boutique operations to 400,000-case industry heavyweights. There are more than 30 grape varieties grown there. Be sure to check out my recent article to get the background on this historically important area.

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Following the webinar, the Livermore Valley Winegrowers Association was kind enough to send some bottles for a more wide-ranging tasting of the area’s wine. To help with this arduous task, it was time to call in reinforcements!

We decided to stage Winter Vino and wine and food pairing dinner and invited three other couples. Each couple would prepare a dish to pair with one of the wines. I must say, they outdid themselves. Special thanks to the Green Dragon for overseeing the entire food aspect of the event.

We had originally scheduled the event for Friday evening, but predictions of a winter storm and dangerous roads caused us to recalibrate and move the dinner to Sunday. The snow was melting by that time, but there was still enough for me to make a wine snowman out front with a five-liter Jeroboam bottle. Here’s a look at the dishes and the Livermore Valley wine from the soiree.

Longevity Family Winery 2020 Rosé of Deb-Ru-Veé and Charcuterie

This limited production rosé was our arrival wine. The wine is ruby pink and has fresh strawberry, apple, and citrus notes. It is 69% Grenache, 17% Syrah, and 14% Mourvèdre. Longevity is a black-owned winery founded by Phil and Debra Long. This wine is a salute to Debra, who passed away in 2019 from cancer. This wine is a favorite at the winery.

The wine is dry, but is elegant with plenty of fruit. It paired nicely with our charcuterie and mingling. Please note the salami “rose” in the photo. SRP $24.

 

Page Mill Winery 2014 Blanc de Blanc with Shrimp and Caviar

It was suggested by my friend Arthur Barham (of Merlot2Muscadine) that we begin the dinner with sabrage. If possible, I wanted to saber a sparkler from Livermore Valley. Tami Kelly, who handles PR for Livermore Wine Country, rode to the rescue and arranged for this beautiful bottle of traditional method Blanc de Blanc from Page Mill.

This is a labor-intensive wine and it gets three years of aging after the wine gets its second fermentation in the bottle. For six months the bottles are turned by hand two to three times a day as part of the process.

A couple of good strokes from my Champagne saber sent the top of the bottle sailing into the night sky. The wine is crisp with light yeasty notes. It was a dazzling start to our dinner. SRP – $75. 

Las Positas Vineyards 2020 Estate Albariño with Baltimore’s Best Crab Cakes

with Butternut Squash/Pear Soup Shooters with Pepitas

Albariño is Spain’s most famous white wine and it is gaining a strong foothold in the US as well. The Albariño from Las Positas is a beauty with green apple aromas and crisp grapefruit, pineapple, and lemon notes. This wine is aged in stainless steel with 20% being fermented in neutral barrels.

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In Spain’s Rias Baixas region, this pairs immaculately with mussels and other fresh seafood. We also found the seafood match to be golden. The Green Dragon whipped up some Baltimore-style crab cakes accompanied by a soup shooter. The soup was butternut squash and pear topped with pepitas. Just the perfect bite for this wine (although I could have used another crab cake or two!). SRP – $35.

Garré Vineyard 2019 Chardonnay Reserve with Salmon Marseille with Beurre Blanc and Julienne Vegetables

This Chardonnay from Garré is uber-limited, with just 100 cases produced. It is barrel fermented and sur lie aged in American Oak for six months. It also gets partial malolactic fermentation. The technical notes fail, though, to portray the beauty of this wine. It’s creamy with a satiny mouth feel. There are luscious notes of apple, apricot, and tropical fruit.

The pairing of poached salmon covered in a beurre blanc sauce was prepared by Diane and Gary. It was melt-in-your mouth delicious. It was hard to concentrate, however, because Arthur kept saying loudly, “I love beurre blanc!” SRP – $42.

Murrieta’s Well 2019 The Spur with Beef Short Ribs Served Over Creamy Polenta

The Spur is one of our favorite red blends. It introduced me to the flavorful possibilities of Livermore Valley wines a number of years ago. We’ve sampled a number of Murrieta’s Well wines, and they are sensational. The 2019 The Spur is made from 70% Cabernet Sauvignon, 9% Petite Sirah, 9% Merlot, 7% Malbec and 5% Petit Verdot. This is a rich-tasting wine with black cherry notes, rounded tannins, with hints of oak and baking spice.

Sharon and Bill provided the short rib dish and it was a luscious pairing with The Spur. The juice from the short ribs melded with the creaminess of the polenta creating a winner. SRP – $40.

Wood Vineyards 2018 “Big Wood” Zinfandel with Forest Mushroom Risotto with Broccoli Rabe

We didn’t know quite what to expect with the Big Wood Zin, especially since its ABV is 16.8%. That is indeed a big wine. The first few sips dispelled any wariness. This is big, bodacious, and beautiful. In the glass, it is deep dark cherry in color. Plush cherry flavors combine with chocolate notes and ample vanilla. This is a plump wine with round, juicy tannins.

Green Dragon delivered on the food pairing for Big Wood, creating a Forest Mushroom Risotto with broccoli rabe with unlimited quantities of grated parmesan cheese. My question is, “Broccoli rabe, where have you been so long?” The delicate broccoli rabe with the richness of the risotto went hand-in-hand nicely with Big Wood. SRP – $36.

Lineage 2017 with Bacon-Wrapped Beef & Lamb Meatloaf with Blackberry Ketchup Glaze, Grilled Root Vegetables, Red Bliss Potatoes and Sauce Chasseur

When you are in the presence of greatness, you know it. That’s how we felt with the 2017 Lineage. Steven Mirassou, a sixth-generation winemaker from America’s oldest winemaking family, has a goal to make one of the truly great Cabernet Sauvignon-based wines in the world. He struck paydirt with the 2017 Lineage. Renowned wine critic Steve Heimoff awarded the 2017 Lineage an unprecedented 100 points. Heimoff remarked that of the thousands of Cabernet blends he’d tasted over the course of his career, “None have been better.”

Arthur and Mary had the challenge of creating a dish to pair with this 100-point beauty. They delivered in grand style: a tower of perfect meatloaf bathed in a blackberry ketchup glaze and sauce chasseur. It was certainly the best sauce chasseur I’ve ever had (I’ll let you guess how many I’ve tasted…).

Lineage has 75% Cabernet Sauvignon with 20% Merlot and 5% Cabernet Franc. A total of 3,984 bottles were produced – and we were able to sample #240. The wine has lovely layers and although this is a big wine, it feels balanced with every grape playing the perfect role. Black cherry, light oak, and mint notes add to the experience of savoring this beauty. Red fruit notes, courtesy of Cabernet Franc, add acidity.

This is a wine that can age for 30 years. We just couldn’t wait. Arthur’s meatloaf was a stack of goodness, and certainly worthy of a fine dining restaurant and a 100-point wine.

Cheers to the Livermore Valley AVA and all of our guests who made this evening so special.

Full disclosure: These wines were received as a marketing sample.

California’s Historic Livermore Valley Continues To Pioneer Exceptional Wine

Livermore Valley wine continues to make history.

To some Livermore Valley is known as a bedroom community for San Francisco, but to the knowledgeable, the region is well-regarded for its long history of winemaking. It’s one of the oldest wine regions in California and is recognized for introducing grape varieties from Italy, Germany, France, and Spain.

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Its story began in 1844 when English sailor Robert Livermore planted the area’s first vineyards. Charles Wetmore, then state secretary of viticulture, opened Cresta Blanca winery in 1882. He recognized the valley’s terroir as being similar to the premier vineyards of Bordeaux. In 1889, a dry Livermore Valley white wine from Cresta Blanca won the Grand Prix award at the International Paris Exhibition, becoming the first California wine to win a wine competition in France.

Chardonnay, Cabernet Greatness Starts In Livermore

Two wine pioneers made important contributions that rippled across Livermore Valley, California, and the country. Carl H. Wente and James Concannon purchased prime acreage in Livermore Valley. Wente Vineyards and Concannon Vineyard were established in 1883.

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Wente Vineyards is recognized as the pioneer of California Chardonnay. With fruit from the 1936 vintage, Wente released the nation’s first bottling with the varietal name Chardonnay printed on the label. Today Chardonnay is the number one white grape in California and the majority of grapes are Wente clones.

Concannon Vineyard is recognized as the pioneer of California Cabernet Sauvignon and Petite Sirah. In 1961, Concannon introduced America’s first varietally labeled Petite Sirah. Concannon Cabernet clones helped California Cabernet achieve international recognition and are the most widely planted Cabernet clones in the state

Livermore Valley is the closest wine region to the Bay area airports – about an hour away. The AVA also benefits from the cool coastal breeze. That ensures a crisp acidity and allows the grapes to ripen slowly, resulting in good sugar, color, aroma, and flavor complexity.

Livermore Valley Winegrowers Today

Today industry leaders like Wente and Concannon are joined in Livermore Valley by boutique wineries like Omega Road Winery, which produces less than 1,000 cases a year. Alexandra Henkelman, winemaker at Omega Road, describes the appeal of this unique region.

“Livermore is pretty incredible because if you ask all the winemakers here what grows best almost every person will have a different answer because so many things grow so beautifully here in the valley,” said Henkelman. “There's a lot of winemakers who lean towards the Rhone styles versus the Bordeaux styles but again they all have incredible representations.”

We recently sampled two wines from Omega Road and were impressed by the quality. The Omega Road keeps the focus on a fun and enjoyable wine experience. Their lineup includes some unconventional blends and uncommon grapes.

The 2019 Gratia is 70% Sauvignon Blanc, 24% Chardonnay, and 6% Torrontes. It is bright and refreshing with stone fruit notes and floral highlights.

We are huge Petit Verdot fans. The 2019 Omega Road version is 100% Petit Verdot flows with dark fruit flavors of blackberry and blueberry. Dark chocolate touches make this a delightful glass.

Full disclosure: These wines were received as a marketing sample.

A Sip From Livermore Valley’s Murrieta’s Well Is Deep And Refreshing

Livermore Valley is gaining fans among California visitors. Quality wineries like Murrieta’s Well are one reason why.

A Funny Thing Happened On The Way To Napa…

Livermore Valley is less than an hour east of San Francisco. It is one of California’s oldest winegrowing regions with the first commercial vineyards being planted in the 1840s.

Check out our reports on more than 200 wineries

The region boasts some wine heavyweights with high outputs as well as wineries like Murrieta’s Well, that focus on limited production wines. Increasingly, wine lovers are deciding to skip the crowds and high prices of Napa and Sonoma and visit Livermore Valley.

Through a virtual tasting hosted by Snooth we were able to taste a quintet of Murrieta’s Well wines with commentary by winemaker Robbie Meyer. It gave an insight into why wines from this region are garnering increased attention.

A California Original

Murrieta’s Well is one of California’s original wine estates, growing grapes since the 1800s. The winery also comes with an impressive pedigree. The vineyard was started with cuttings from the prized Chateau d’Yquem and Chateau Margaux vineyards in France.

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We started our tasting a bit early, taking the 2017 Dry Rosé with us on a trip Wrightsville Beach, NC. After a day of fun in the sun, we uncorked the chilled bottle while watching the surf roll in on our balcony.

The rosé is 42% Grenache, 39% Counoise and 19% Mourvedre. It’s a Rhone-style wine and the addition of Counoise adds great acidity. It is a peach color with strawberry notes. No flimsy summer sipper here: It’s a serious rosé that would pair beautifully with salmon. SRP is $30.

The virtual tasting kicked off with a pair of whites. The 2017  Small Lot Sauvignon Blanc is made in the French style. It is fermented in French oak barrels to breath and mature, but is removed after early aging so heavy oak qualities are not imparted to the wine. It is aged sur lie for four months in neutral oak barrels to add texture. It has soft grapefruit notes and a wonderful acidity. The grapes are descendants of the original Chateau d’Yquem cuttings. It retails for $35.

Brilliant Blends Bottled

Two wines that have brought Murrieta’s Well to the forefront are beautifully crafted blends. The 2016 “The Whip” White Blend is 33% Sauvignon Blanc, 24% Semillon, 21% Chardonnay, 12% Orange Muscat and 10% Viognier. The wine is dark straw in color and provides a carnival ride of flavors and aromas. The Orange Muscat and Viognier amp up the aromatics with funky floral notes.To add to the complexity, some components of the blend are aged in small oak barrels while others are aged in stainless steel tanks.

This is a lively wine with white peach flavor notes and a crisp finish. We paired it with lump North Carolina crab cake, snow peas and hush puppies. It would also work well with Thai food, too. It’s one of our favorite white wines and has a very approachable cost of $26.

Counterpoint to the Whip on the red side is the 2015 “The Spur” Red Blend. The wine is a mix of 48% Cabernet Sauvignon, 20% Petite Sirah, 18% Merlot, 8% Petit Verdot and 6% Cabernet Franc.
Each variety was fermented individually then blended together and aged for 24 months in a combination of new and neutral French oak. This wine is easily the equal of others costing twice the price. It exudes ripe blackberry, vanilla and spice notes. Layer upon layer of flavor create an inviting complexity. It is one of our top wine picks.

The Well Is Not Dry

Murrieta’s Well had not yet run dry. The crowning wine in our tasting was the 2015 Small Lot Cabernet Sauvignon. The Cab has 11% Petit Verdot and 2% Malbec. All the grapes come from the Murrieta's Well estate vineyard and the grapes are hand sorted. The 2015 harvest was the fourth drought vintage in a row, but contributed to flavor-concentrated grapes and expressive wines.

The wine has earthy notes with luscious black fruit and cocoa. It’s an impressive wine that can be aged now through 2025. The Small Lot Cab is scheduled to be released in September (we got a sneak peak!). It retails for $58.

In case it isn’t apparent, we really like Murrieta’s Well wine. This iconic Livermore Valley winery has a great lineup of wines and the quintet we tasted is representative of the quality of the entire range. They aren’t producing “entry level” or “lifestyle” wines. Instead, Murrieta’s Well focuses on finely crafted, limited production wines. We are particularly enamored of their “The Whip” and “The Spur” blends. A good host could keep a case of each on hand and be very nicely provisioned for any occasion.

We’re glad that California’s drought hasn’t dried up this well of amazing wine.

Full disclosure: We received this wine as marketing samples.

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Livermore Valley’s Murrieta’s Well Quenching Thirst With Quality

We had only one regret during last summer’s trip to central California. We missed a side trip to Livermore Valley. We made up for that misstep with a recent tasting of wines from Murrieta’s Well.

A Livermore Valley Legacy

Livermore Valley is one of California’s oldest wine regions, located in Alameda County, about 50 miles southeast of San Francisco.Pioneer winemakers C. H. Wente, James Concannon, and Charles Wetmore recognized the area’s winegrowing potential and founded their wineries in the early 1880s. International recognition followed when Livermore Valley captured America’s first international gold medal for wine in 1889 at the Paris Exposition, putting California on the world wine map.

Murrieta’s Well is one of California’s original wine estates and has been growing grapes since the 1880s. The vineyard was planted with cuttings from the famed Chateau d’Yquem and Chateau Margaux vineyards in France. The winery was founded in 1884 and was sold to Ernest Wente in 1933. In 1990 the winery was revived and renamed Murrieta’s Well.

We had the opportunity recently to sample six of their Small Lot blends. Green Dragon rose to the occasion with a special dish prepared for each.

The Lighter Side Of Livermore

We broke our tasting into two nights, enjoying a pair of whites and a rosé outside on the patio the first evening. The spring breeze rustled the nearby lilac bushes, releasing a delightful aroma.

We started with the 2016 Dry Rosé paired with prosciutto-wrapped garlic breadsticks and strawberries. The rosé is a blend of 55% Grenache and 45% Counoise.  Counoise is a Rhone grape that imparts a nice acidity. This is a startlingly good rosé!

There is a lovely mix of berry flavors with melon. A slight pop of welcome sweetness highlights the finish. You can spend many happy afternoons and evenings sipping this wine!

In 2010, Murrieta's Well launched their Whip (white) and Spur (red) blends. If you have heard of Murrieta’s Well, chances are these are the wines with which you are familiar. In our tasting, the Whip was next featured with Crab Rangoon and a spicy sauce.

The 2015 Whip was incredibly enjoyable – and that’s not a line from from a popular movie. It is a blend of 30% each of Sauvignon Blanc, Semillon and Chardonnay. It also includes 7% Viognier and 3% Muscat Canelli.

This is a crisp wine with floral notes and flavors of apricot and honeysuckle. It paired famously with the Crab Rangoon – but it could easily pair with a multitude of dishes or even stand alone. I attribute some of this to the fermentation and aging process. A small amount of Chardonnay and Sauvignon Blanc were fermented for two weeks in small oak barrels. The remainder were cold fermented in stainless steel tanks. After blending, a third was stored in used French oak and the remainder in stainless steel tanks. Handling in this was preserves the acidity and fresh flavors.

This is a wine I can confidently recommend for a case purchase. At an SRP of $24, it’s affordable too.
Anchoring this leg of the tasting was the 2016 Muscat Canelli. First of all, it is a treat to taste wine from this hard-to-find grape. Murrieta’s Well only produced 100 cases.

It was paired with Chicken Florentine – although in retrospect, this was probably a better match with the crab dish and its spicy sauce.

The grapes come from the winery’s Hayes vineyard, which has an array of soils, aspects and slopes. The 2016 vintage is the fourth drought vintage in a row for California, which has resulted in expressive and concentrated wines.

The Muscat Canelli has “Gewürztraminer tendencies” in our opinion. That is to say, it is floral with a touch of spiciness. Over the next two years, the wine will develop even more complex aromas.

Spurring On The Reds

The next night we were able to taste the reds during a virtual tasting with Murrieta’s Well winemaker Robbie Meyer. The tasting was hosted by Snooth (and we also revisited some of the whites from the night before). We were joined by tasting team member, the Cabernetor.

The red wine counterpart of The Whip is The Spur, which is a Bordeaux style blend of 45% Cabernet Sauvignon, 22% Petite Sirah, 14% Petit Verdot, 10% Merlot and 9% Cabernet Franc. We paired this with a braised pork dish.

The Spur is a winner with rich flavors of dark cherry and vanilla. It undergoes oak aging for 24 months, half in new barrels – but has no harsh edges. It is supple and elegant. This is another wine which I could heartily recommend a case purchase. It is $30, but drinks like a wine at a much higher price point.

The 2014 Small Lot Merlot has the most limited production of the three reds we tasted, at 18 barrels. It is 90% Merlot with 7% Cabernet and 3% Petit Verdot.
This is a sophisticated Merlot with great depth. Tannins provide nice structure for this wine’s plum and cocoa flavors. It was a great partner with our meatball dish.

On the red side, our closing wine – the 2014 Small Lot Cabernet Franc – was the favorite. It is 88% Cabernet Franc, 6% Cabernet Sauvignon and 6% Petit Verdot. This was a gusher of blueberry, black fruit and herbal flavor notes. The body is medium with a bright finish that has hints of vanilla. This is a smooth ride and differs from Finger Lakes or Ontario Cab Francs since there is no noticeable peppery note.

Our tasting was a revelation on two fronts. First, Murrieta’s Well demonstrated mastery of red, white and rosé with rich and elegant wines at a great price point. Second, Livermore Valley is producing outstanding wine. Wente and Concannon have notoriety, and our introduction to the terroir-driven wines of Murrieta’s well could not have gone better, showing there is more to explore in the valley!

Full disclosure: This wine was received as a marketing sample.