Do I have your attention yet?
It seems as though those are some of the headlines being bantered about almost on a daily basis. So I figured, "Why not me?"
It's not stretching the truth in this case either. I actually did replace my scheduled post with this one as I felt I just needed to get this "Wine of the Week" out to all my loyal readers (note that I didn't say something stupid like "both of you"). I was just so excited to have had the opportunity to try this wine, that I also knew I had to "shout it from the rooftops."
What could make me so excited? The new release of a wine, a cousin (sort of), to a previous wine I gushed over from Three Sticks Wines. Their Three Sticks PFV Pinot Noir 2016. This particular wine comes from Lutum Wines. Why cousins? Both are part of the Price Family Vineyards and Estates (PFVE). Their third winery, Head High rounding out the trio.
There were a couple of reasons I have been head over heels regarding Lutum wine. The first, and explained in my previous post, is that the owners are Bill and Eva Price. Bill has been committed to the Burgundian style of wines with one of his first forays and a continued active interest in Kistler Vineyards and Gary Farrell Vineyards and Winery. If those names don't register, just take my word, they are phenomenal wineries producing similarly adjactived (is that really a word? Doesn't matter, you get the drift) wines. Second, is my love of the Lutum style of Chardonnay (the feature of this post). When introduced to the wine way back in my wine shop/wine-buying days, I knew that I would have to stay abreast of the wines they produced.
After seeing a couple twin 94 Point reviews for this wine, I made contact with the winery and was so pleased with their quick response to my desire to obtain the wine. Everyone at PFVE must go through customer service training and/or they hire ALL THE RIGHT PEOPLE. As I similarly mentioned in my review of the Three Sticks, obtaining these wines may be best left to direct contact with the winery (click here to be taken to Lutum Wines). Should you like to take a swing at getting them locally, just tell your favorite wine shop to contact Martine's Wines to see about availability.
Choosing a wine from Lutum or Three Sticks is sort of like the "kid in a candy store" dilemma. They have a number of wines they produce from Chardonnay and Pinot Noir; single vineyards that represent some of the most notable names in winedom. (Another probably made up word). In this case, I choose the
Lutum Gap's Crown Chardonnay 2016
After I received the wine in the mail I immediately set about thinking of a really nice dinner that would go with the wine, having an idea what the wine will bring, I was looking for something slightly lighter but wanting to engage a little of that “umami” taste. Now Mushroom Risotto is my usual “go to” in a case like this, but I wanted something different. Flipping through a couple recent cooking magazines I saw “IT.” Polenta. Not just polenta, but polenta with roasted shiitake mushrooms and to add even more oomph to the recipe, I opted for seared sea scallops.
One problem. It’s the day of this wonderfully sounding dinner but I can’t wait that long to try the wine. It’s only Noon and I want to take off the foil, and corkscrew my way to pure enjoyment. I seem to remember from an earlier post that this is where writing and time elapsing don’t quite work hand-in-hand. How so? Well over the last 20 minutes or so, I meandered over to the wine and did just what I said I was going to do. Foil, gone. Corkscrew, enabled. Glass, properly filled. The only thing left is to drink (more specifically my SSSS*).
Oh boy! The light golden hued wine calling me, and I answered. Lemon and a whiff of smoke on the nose. Upon hitting my palate, the same tinge of lemon with a medium to not quite heavy bodied wine. The 16 months of French Oak, 25% being new, bringing that toasty quality and rounding out the wine to a wonderful balance. Those Chardonnay grapes from Gap’s Crown Vineyard and their cooler climate finish the wine with bright acidity.
Now my problem is to delay drinking the wine until dinner gets served. Won’t be easy but I think I can do it by just knowing how the two will interact. Here again is the time/writing conundrum. When I start writing again it will be after dinner so plan accordingly.
So for me, it’s been about 5 hours, for you it’s been what, half a sec? See, time just doesn’t translate the same for writer and writee (or reader).
Dinner turned out just as I predicted. The creamy polenta with the umami of the mushrooms and the scallops, when combined with the wine, just help intensify the food’s attributes. A thought that hit me today as I was drinking and eating dinner was it won’t be long before Chardonnay drinkers start to describe a wine as it relates to the great California Chardonnays wines instead of the French White Burgundies. Maybe that has already been happening. I still see Cali wines being compared to their French counterparts of Meursault or Puligny, while wines like this will help change that direction, saying how this or that White Burgundy compares to a Chardonnay from particular areas, like Gap’s Crown or Durell. You heard it here first! Well, at least I have.
So with that, you can restart the presses!
After all, have you seen the daily news recently?
*SSSS - Swirl, Smell, Sip, Swallow