Dutton Goldfield – California fruit married to European wine making sensibility is the best way I can describe this winery’s style. You know they aren’t European, but you also don’t get slammed with opulent alcohol levels or feel like you’ve just visited the lumber yard either, common occurrences with California Pinot Noir and Chardonnay. A label worth checking out when you want to see another side of California wine making.

2007 Dutton Ranch Russian River Valley Pinot Noir: Firm tannins finished out this beautiful wine, which was filled with black cherry, strawberry pie and spice. Will set you back around $38.
2006 Freestone Hill Vineyard Pinot Noir: Excellent concentration, without being overripe, a signature of the house style. Again, more cherry mixed in with blackberry and plum, with some nice earthy tones that added more depth. Expect to lay down $58 or so.
2006 Sanchietti Vineyard Pinot Noir: More beguiling than the others, I think this was my favorite of the lot. It was seductive in how it whispered, not being as forward or revealing. This was the sort of wine I’d love to sit in a cool cellar with and see how it opens, without having it become too warm for my tastes. I really prefer Pinot rather cool, somewhere in the lower 60 degree temperature ranges. I kept getting this elusive whiff of caramel or brown sugar, but it would fade in and out that I couldn’t quite pin it down. I think the other two will be ready earlier and this one needs time to really open up and reveal her secrets. Again, expect to pay the same as the Freestone Hill for this one.
2006 Rued Vineyard Chardonnay : I was convinced to try this last, having told their Director of Sales that I was not a big fan of California Chardonnay. He said to give it a go and being one to never be closed minded (when it comes to wine), I sampled it. Good thing to because it was really quite delicious. Well balanced, with plenty of structure to last for at least 5 or 6 more years, maybe longer. The vines are 40 years old, head pruned and resembled old gnarly Zinfandel vines. The climate is cool enough to allow the grapes to be harvested on October 25th. Yes, that late in the year. 17 months in 55% new French oak add structure and spice, but not enough to overwhelm the fruit flavors of pear, apple and a touch of soft citrus. Look to drop around $45 or so on this one and make sure to buy two of them, one for tonight’s seafood dish and another for drinking in a few years. Yes, WS panned this, but who cares. This will run about $45 retail.

Lemelson: I’ve never had the opportunity to try anything except the Thea’s Selection, but it has always been a solid example of what Oregon Pinot is all about. This wine is assembled from blocks in their various vineyards, so while it may not exhibit a great deal of specific terroir, I think it does give you a good idea of vintage characteristics. They are also one of the small number of producers who use native yeasts, along with growing their grapes organically.

2006 Thea’s Selection Pinot Noir: Blackberry, forest aromas and mushrooms all make an appearance. This is a great introduction to the Oregon style of Pinot, with good fruit, moderate tannins and great herbal & earthy tones. Make sure to reflect this in any dish you pair it with and yes, salmon always rocks with Oregon Pinot. This should be around $35.

Bodega Numanthia Located in the Spanish region of Toro, this producer makes exceptional wine from the Tempranillo grape, known locally as Tinto de Toro. They were recently acquired by Moët Hennessy USA, so look for a small change in the new labels.

2007 Termes: As is usual with this wine, it is black as night, which hints at the flavors awaiting you in the glass. Concentrated and dense, but not overly syrupy. Loads of black fruit with great notes of espresso, spice and scorched black soil. No, I’ve never taken a blowtorch to innocent dirt, let alone black dirt. But if I did, I know what it would smell like. Maybe I should use the term hot rocks instead? It had a chewy finish, but the tannins were not abrasive and would go great with a big juicy steak. Mmm…steak…excuse me while I pull out the leftovers. This should set you back about $30.
2006 Numanthia: Big, spicy, with loads of oak and gobs of stain your teeth blue and black fruit flavors. While this was really quite good, I’m not sure it was double the price better than the Termes. Both wines are top notch and are quite drinkable right now, but will easily last another 10 years.

That wraps up the highlights of the tasting for me. I also have to give big time props to Muss & Turner’s who provided the catering services for the event. I’m originally from Texas, where brisket is almost a religion. The brisket at the tasting was amazing, beyond fork tender and practically melted in your mouth. Worthy of last meal request for sure.

Until next week, cheers!