Wineries of the Month
Poderi San Lazzaro
Poderi San Lazzaro was established in May 2003. The winery prides itself on family tradition in viticulture and wine production quality as well as respecting the environment and biological rhythms of the vineyard. The company, owned by Paolo Capriotti and Elisetta Carosi, is in an excellent location in the hills sitting 290 meters above sea level, 15 kilometers (9 miles) from the Adriatic Sea and 25 kilometers (15 miles) from the Apennine mountains. It is located in the municipality Offida, the heart of the Rosso Piceno Superiore, which is one of the historic Italian DOCs (Denominazione di Origine Controllata).
Accadia is a small wine producer located on the left bank of the Esino River between the small villages of Sasso and Castellaro di Serra di Quirico. In 1983 Angelo Accadia purchased the property with the help of a local agronomist and in 1991 planted most of the 10 acres with Verdicchio dei Castelli di Jesi DOC Classico and Rosso Piceno DOC. The wines of Angelo Accadia are rich, fragrant, sturdy and full of personality, just like the winemaker himself. A noteworthy Italian modern artist, Angelo and his wife Maria are as generous and expressive as the wines that they produce. Angelo proudly tends to his small vineyards and over the years he has focused on controlling the yields and increasing the quality of his wines.
Torre Dei Beati
The winery’s aim is to express, through extremely careful selections in the vineyard and at the winery, the best of the native grapes grown in the Loreto Aprutino area. Torre dei Beati started its family- run winemaking activity in 1999, when they decided to start manually cultivating their vineyard planted in 1972 by father Rocco. They firmly trust that high quality wine has to be natural.
Winery of the Month
Philip “Jay” Wilderotter never thought he would grow up to be a winemaker. Now he is the creative force behind Wilderotter Vineyard and has been a veteran in the wine industry for the past 26 years producing sought after grapes and award winning wines in the Sierra Foothills of Plymouth, California. In 1990, Jay and his wife, were lucky to find and procure 40 luscious acres of land in the Shenandoah Valley, and began to fulfill their dream of becoming premier wine grape growers. With the help of UC Davis courses in viticulture and enology, he learned the skills needed to produce excellent quality wine grapes. Soon after Jay bought the little piece of paradise, he planted Zinfandel, Syrah, Barbera, and Viognier grapes, combining the latest growing techniques with “TLC” to produce consistent, high quality grapes for excellent wines. After 6 years of selling grapes to local wineries and tasting the potentially magnificent finished product, the time came for Wilderotter Vineyard to become Wilderotter Vineyard and Winery. Working with consultants, Jay started slow and fermented only 3 barrels each of Zinfandel and Syrah from the 2001 harvest.
They have expanded to 80 acres which now include Zinfandel, Syrah, Tempranillo, Barbera, Viognier, Petite Sirah, Mourvèdre, Grenache, a signature Sauvignon Blanc and three types of olive trees. They currently produce about 5000 cases annually, plus approximately 30 gallons of high-grade finishing olive oil from Manzanilla, Leccino and Frantoio fruit. They have also expanded production to two beautiful blends, one of which is a classic Rhone blend – GSM (Grenache, Syrah, and Mourvedre). They also procure premium fruit to produce limited releases of Napa Valley Cabernet Sauvignon.
ITALIAN Wines of the Month
Accadia Verdicchio Dei Castelli Di Jesi 2014
This 100% Verdicchio is golden straw in color, full, with light hues ranging from gold to copper. On the nose, this wine is full, rich with strong hints of peach, almond, honey and walnut.
The taste is intense, strong structure, juicy fruit that recalls the peach, the honey and the almonds in a wonderful integration of all of its components. This wine is very well balanced with a persistent aftertaste that is slightly bitter and buttery. Alcohol is 12%.
Poderi San Lazzaro Polesio Sangiovese 2015
This 100% Sangiovese has a very intense ruby red color. The bouquet has a medium intensity of fresh flowers with slightly smoky notes on the nose. On the palate, the wine is elegant and medium-bodied, with soft, mature tannins and a finish of deep cherry complexity and strong mineral notes. Alcohol is 14%
Accadia Verdicchio “Cantori” 2013
Pale yellow with green highlights in color and the nose gives off hints of white berries and flowers, which vary depending on the vintage. Palate is dry, soft and warm, with bitter almond aftertaste typical of the Verdicchio. It can be preserved for several years. 100% Verdicchio and 12.5% alcohol.
Torrre Dei Beati Montepulciano D’Abruzzo 2013
This wine is deep ruby red in color with shades of violet. The fragrance is elegant with clean and complex fruit scents, lightly enriched by spicy hints from the old vineyard and aged in wood flavor. This wine has good density and a pulpy body that gives the wine a nice smoothness. It is well balanced by fine tannins which in combination with the minerality and the well measured acidity contribute to an elegant, long finish. 100% Montepulciano and 13.5% alcohol.
Poderi San Lazzaro “Podere 72” 2013
This wine is 50% Montepulciano and 50% Sangiovese with dense ruby red color with purple hues and the bouquet contains pure and clean aromas with a prevalence of berries, most notably red berries. This is a wine of good structure and elegance with excellent equilibrium on the nose and the palate. Alcohol is 14.5%.
Torre Dei Beati “Mazzamurello”
This full-bodied wine is 100% Montepulciano with excellent persistence and balance. The “sur lies” technique gives the wine a natural stability, enriching the broad fruity complexity with very elegant nuances of flowers and spices, introducing a fresh and deep palate that is able to develop a very long finish and an intriguing drink-ability. Alcohol is 14%. Decant for a half hour.
Poderi San Lazzaro “Bordo” Granache 2011
Produced in the Commune of Offida in the Marche region of Central Italy, this wine boasts of 100% Grenache, is ruby red, and is fermented in stainless steel tanks. It is aged for eight months in 500 liter tonneaux. Nuances of herbs and spices, Mediterranean vegetation, and berries fills the nose which flows to the palate with a bright long and smooth finish. Decant for at least a half hour before drinking.
ITALIAN Region of the Month
Le Marche is a remote area between the Adriatic Sea and the Apennine mountains, a quiet region, whose inhabitants drink more wine per capita and live longer than other Italians. The Castelli di Jesi DOC zone in the hills west of Ancona is the home of Verdicchio, which many now consider central Italy’s best wine for fish. Verddicchio di Matalica is grown at a high altitudes and can have intense flavors. The red wines of Le Marche are based mainly on Sangiovese or Montepulciano, the most important Rosso Piceno, is mostly Sangiovese. Rosso Conero is based on Montepulciano.
CALIFORNIAN Wines of the Month
Wilderotter Vineyard Sauvignon Blanc 2014
Every edition of the Wilderotter Sauvignon Blanc brings with it the expectation that it will be one of the region’s best SB’s. It brings big zested flavors of lemons, limes, and a hint of grapefruit this edition finishes with that tart yet elegant creaminess of lemon curd. The alcohol is on the high side at 15.2%, but you won’t know it because it is so well balanced. 875 cases produced.
Wilderotter Vineyard Estate Zinfandel 2012
The aromatics are loud, though very subtly complex with hints of cloves, spice, evergreen, rosemary, and thyme. It follows suit on the palate with a soft mouth-feel and nice balance of fruit, acidity, and mild tannin structure keeping it all intact, and finishing with a hint of raisin and dried plum on the exhale. A nicely balanced wine at 13.8% alcohol. Only 391 cases produced.
Wilderotter Vineyard Grenache Blanc 2014
This wine is the white berried form of the Grenache Noir with a honey tinged color, left from what starts as almost orange in the coloring of the original juice. The aromas of melons, honeydew, and Crenshaw come to mind, evolving to zested citrus and clean hints of mineral cleanliness. On the palate, melon evolves into nuances of passion fruit and loquats, then finishing out with a slight nutty ending. No oak is used. Pairs well with seafood and is ready to drink now, but will age gracefully for three to five years. Alcohol is 14.5%. Only 85 cases produced.
Wilderotter Vineyard GSM 2013
The 42% Grenache, lends its soft yet spicy nuances, the 33% Syrah, brings the richness and its balance of the bolder side, and the 24% Mourvedre adds a bit of smoke and creamy fruit that takes the wine into a long and fruited finish. Aromas of macerated raspberries and spice are framed with black and red licorice, subtle hints of juniper, rhubarb, and new leather. These hints come to life on the palate along with supple yet firm tannins for that long dry finale. This would make a great Thanksgiving dinner wine. Alcohol is 14.5%. 250 cases produced.
Wilderotter Vineyard Estate Barbera 2013
Swirling this wine in the light shows off an amazing shade of deep but brilliant ruby red. That same intensity shines with aromatics of super ripe and bright cherry along with subtleties of rosemary, sage, and vanilla rising off a foundation of more cocoa dusted cherries. The brilliant acidity inherent with Barbera lends a “starburst” quality finish that’s long on the palate and leaving it cleaner than when you started. It has won gold in several wine competitions. Only 360 cases were produced at 14.2% alcohol.
Wilderotter Vineyard Napa Cabernet Sauvignon 2012
The aromatics of this wine are alive with bright red fruit, a wisp of juniper berries, and a serious attachment to the earth. Deep, deep inhales of breath, you will not tire of these aromas: berries, toast, spice, vanilla, and exceptionally clean, clean earth. The right amount of fruit, connected to the right amount of earth, connected to right amounts of spice, acidity, and a mouth-feel that makes it all soft and pleasing. Decant for an hour. It will cellar well for eight years. Only 125 cases of this boutique wine was produced. Alcohol is 14.1%.
Wilderotter Vineyard Reserve Cabernet Sauvignon 2013
This is a Bordeaux style blend is 87.5% Cabernet Sauvignon, 5% Petite Verdot, 2.5% each of Merlot, Malbec, and Cabernet Franc. The color and aroma of this wineis a beautiful red rose with bright notes of cherries and plums, in front of a veil of baking spices: cloves, nutmeg, and cardamom. The palate will find toasted notes of vanilla, toffee and those baking spices prevail. This wine possesses a balanced acidity. Finally, the depth of the flavors all come together, and softly taper to a finish of bittersweet chocolate and cherry fruit. Decant for an hour. Only 60 cases produced.
CALIFORNIAN Region of the Month
El Dorado & Amador County
The California Shenandoah Valley AVA is an American Viticultural Area that includes portions of El Dorado County and Amador County, California, United States. The region was first settled during the California Gold Rush in the nineteenth century, and settlers in the region began planting the first grapevines and producing the first wine soon thereafter. In the 1970s, Sutter Home Winery began bottling varietal Zinfandel wines made from Shenandoah Valley grapes, and in 1983 the region became a designated AVA. The most noted grape varietal in the region is Zinfandel.
MENU OF THE MONTH
by Debra Williams
End of Summer Treat
Spinach and creamy goat cheese stuffed baby portabella mushrooms
Pepper & rosemary beef tenderloin with a red wine reduction
Arugula, watermelon and feta salad with shallots,
mint leaves, and an olive oil, honey dressing
Mascarpone amaretti cup with berries and brandy
Pepper & Rosemary Steak for Two
This is a quick, easy, yet delicious steak recipe I use on those busy work nights.
1 tablespoon fresh Rosemary
1 Tablespoon fresh ground black pepper
2 beef tenderloins
1 Tablespoon EVO
1 Tablespoon butter
½ cup red wine (I used Badia Di Morrona Chianti 2014 from the Italian
Combine pepper and Rosemary in a bowl. Coat both sides of the tenderloins
and set aside. Combine butter and EVO in a skillet and cook until hot,
stirring to blend.
Cook on medium-high heat for approximately 7 minutes for a medium,
medium-rare, depending on thickness. Remove steaks from your pan and let
rest (cover to keep warm).
Pour wine into pan and bring to a boil over high heat, stirring constantly
and scraping the steak crumbs from the bottom of the pan. Continue to
cook on high until reduced, should just take a minute or two. Pour sauce over
steaks and serve. Try pairing with one of our Artisan, Winemaker or Collector
series wines. Any red from these series of wines should play very well with
the pepper and Rosemary seasoning of the steak. Add a watermelon and
greens salad and broccolini for a delicious meal. Let us know your thoughts
on this recipe, in particular, the nuances you tasted when paired with your
wine from Celebrations Wine Club. Leave a comment on our Facebook page:
Celebrations Wine Club.