Wine of the Moment, 2010 Treasure Hunter Violet Whip

One of our reps wandered in about 2 weeks ago with a wine broker in tow and a bag full of wine.  It was early, I had just opened the shop with a fresh palate and clear head and was ready to see what they had to offer.  There were about 8 wines in the bag and as we moved down line, there was nothing I didn't like, but also nothing that made me pause and go back for a second taste until...

As soon as I put my nose in the glass I knew immediately that it didn't matter what it was or where it was from, but I had to have it.  Crazy aromas of ripe plums and blackberries, mocha, caramel and spice, I would have never guessed that it was Petit Verdot from California's famed Paso Robles region. Long a “secret weapon” in the Bordeaux winemaker’s arsenal, Petit Verdot is one of the five main varieties that are used in red blends in the Bordeaux style. Usually added in small amounts to add color, structural elements, and aromatic complexity, this grape variety is seldom seen on its own and rarely in California.

Rich and full on the palate, velvety texture, totally integrated oak and deep black fruit with a long finish;  I've never seen the label before, never tasted anything like it, ever, so needless to say I was intrigued. "So what's the story on this one?" I ask. Fittingly called "Treasure Hunter" it's basically from a virtual winery where a group of nine top sommeliers, winemakers and restaurateurs are taking advantage of lots of high end wines from noteworthy producers that, for one reason or another, need to be unloaded.  The group pours through hundreds of wines before they find something deemed worthy. Each wine is a small one-time offering and represents an extraordinary opportunity to drink amazing wines at a third of what they would usually sell for. Liquid rubies and drops of gold. Treasure Hunters we are - or so we are told. - from their website...

Super delicious, distinctive, and like nothing you've never had before!  They only made 180 cases of this and we've gone through almost five already!  We'll be getting more by the end of the week but you better get you some before it's gone!  Buy it by the glass at the bar or by the bottle on the shelves for $22 which is a steal for the quality of this wine.

2010 Treasure Hunter Petit Verdot Violet Whip Paso Robles
Tasting notes from their website:
Petit Verdot grape predates Cabernet Sauvignon. It ripens very late which means it has longer than almost any other grape to mature and gather intensity from the sun. In California it is rare and is the most expensive grape there is. We have been searching for three years for a perfect lot of Petit and we present it to you here. Only 180 cases made!
 
Darker than a pomegranate seed this wine shows so much intensity you may have to have someone tie you to a chair to truly appreciate the ravishing potency of this wine. The safe word here is “WHIP”. The nose on this wine explodes with violet, spice and molasses. On the palate it is an unfettered harlot showing voluptuous blackberry, black cherry and plum. This wines climax is long and oh so satisfying.

Ex-Saints Player Makes Extraordinare Wine

What do you get when you combine an ex-NFL safety with a degree in genetics and a passion for farming? Terry Hoage, the two time All-American from Georgia, actually spent a year with the Saints after being drafted by Bum Phillips, but was waived the next year by new coach Jim Mora. He then went on to a very successful 5 years with the Philadelphia Eagles, followed by another 6 years playing with Washington Redskins, Houston Oilers, San Francisco 49ers and Arizona Cardinals. Terry retired from football in 1996 the rest of the story goes like this:

Terry Hoage's transformation from highly regarded NFL safety to highly regarded vintner began like a bad joke: "A guy walks into a bar. . . ." In 2000 the guy, Hoage, moved with his wife, Jennifer, and two children from Phoenix (his 13-year career with six teams had ended with the Cardinals in 1996), to California, eventually landing in Paso Robles, a burgeoning wine center two hours north of Santa Barbara. Hoage stopped by a local watering hole and hit it off with a group of thirtysomethings who happened to be oenophiles--"the wine geniuses of Paso Robles," he calls them. Under the guidance of his new friends, Hoage bought a 26-acre plot, where one of the geniuses, Justin Smith, helped him plant vines and provided him with the facilities and equipment to make his wine. Within a few years Hoage had his own 3,000-square-foot winery; his first vintage, in 2005, produced 100 barrels.

Hoage does everything from marketing his product and leading tours (with Jennifer's help) to fixing the tractor. He produces roughly 2,000 cases a year of wines that bear sly names like The Hedge Syrah, referring both to a pruning technique and to a fabled feature of the stadium at Georgia, where Hoage was an All-America both on the field and in the classroom. (He graduated with a degree in genetics and a 3.8 GPA.) Far from being an aspiring Mondavi, Hoage has capped his production and says he's happy to remain a boutique winemaker. For him the business is less a moneymaking venture than a means to challenge himself. "I tend to get bored pretty easily," he says. "But here I get to be a scientist, an engineer, a marketer--I even taught myself to weld. I can be killing gophers in the afternoon and leading a wine tasting at night!" (article from sports illustrated)

One of the true "Rhone Rangers" of California, Terry's small production, highly rated wines made exclusively from Rhone varietals, Syrah, Grenache, Mouvedre, Counoise, Cinsault, Grenache Blanc and Roussane are extraordinare examples of gorgeous, rich, lush wines that embody the spirit of the Rhone, in a ripe, California style. The wines blew us away when we tasted them, and with Parker scores rarely under 90 points, I think you'll be very impressed as well! In his August 2009 edition of the Wine Advocate, Parker says of the 2006 Block Five, "This is the kind of wine the Central Coast should be producing more, an intriguing blend that is both hedonistically and intellectually pleasing".

We are excited to have Terry and his wife Jennifer in the shop on Tuesday, February 23 at 6:30pm for a tasting of his wines. Meet the Hoage's, taste some great wine, get your bottles signed and have a little fun with us. Here's what we'll be tasting:


“The Gap” Cuvee Blanc 2008 -Fragrant jasmine and marmalade mingle with dried apricot and perfumed powder, a medium bodied white blend of Grenache Blanc and Roussanne has a juicy intensity and a lingering floral honeysuckle finish with terrific crisp acidity. 60% Grenache Blanc and 40% Roussanne. 100 cases produced

“Bam Bam” Estate Rose 2008 - Aromas of juicy ripe strawberry and cherry blossom entice the nose of this lovely pink rose. Showing nice weight on the palette, and displaying excellent fruitiness and great acidity. Excellent for enjoying on a hot evening. 80% Syrah 20% Grenache. 110 cases produced.

“The Hedge” Syrah 2006 - (RP 89, WS 92) Pure ripe chunky fruit with boysenberry, ripe black cherry,and wild blackberry. Layered with Vosges chocolate and dried black Þg, and nuances of sweet tobacco, loamy earth,and perfumed purple violets. Finishes with pure fruit and spicy licorice. Firm tannins mellow with airing. Long and lingering finish. 100% Syrah. 405 cases produced.

“5 Blocks” Cuvee 2006 – (RP 90, WS 90) Uncommon depth and concentration of huge blackberry, huckleberry and cassis with subtle notes of smoke and creamy stewed caramelized morel mushroom. This lovely blend is fleshy and concentrated with long spicy pepper and anise finish. Firm ripe tannins will further smooth with cellaring. 57% Syrah, 29% Grenache, 7% Mourvedre and 7% Cinsault. 365 cases produced

“The 46” Grenache-Syrah 2006- (RP 90, WS 92) Has amazing fruit purity and range of flavors, from freshly picked blackberries and ripe plums, kirsch, mineral, spice and earthy truffle. Graceful mouthfeel with velvety tannins on the intense lingering finish that has a touch of bittersweet chocolate and just the right amount of acidity to carry the long finish . 50% Grenache 50% Syrah. 485 cases produced.

“The Pick” Cuvee 2006 - (RP 90, WS 89) Bright fruit of wild blackberry with cranberry notes that are vivid and youthful, yet intense and focused, herb de Provence, white peppery spice, earthy mushroom Þll the palette. Finishes long and persistent with forest mushrooms, spice and smoky toast. 54% Grenache, 23% Syrah, 15% Mourvedre and 8% Counoise. 310 cases produced.

Wine of the Moment: Eberle Vineyard Select Cabernet

Paso Robles Cabernets are some of my favorites in terms of immediate accessibility. But further distinction can be made in terms of Cabernet produced on the east or west side of the dividing line of the Salinas River paralleled by Highway 101. There is a lot of information out there on the differences in soil content, climate, rainfall and elevation of the east and west side of the river and how that effects what is in your glass.

Located on the east side of the dividing line, Paso Robles pioneer Gary Eberle has been making premium wines for more than 35 years. Today, Eberle is one of the highest award-winning wineries in the U.S. and ranks in the top 10 of gold medal award-winning wineries in the country.

Gary chose the east side for his winery for a number of reasons including the infertile loam and clay loam soils, higher daytime temperatures and lack of rainfall (only 12" per year). And if you've ever tasted his cabs, you know that he chose his site well!

From their website: "Eberle Vineyard Selection Cabernet Sauvignon displays 100% varietal characteristics blended from five distinguished Paso Robles vineyards, including the Eberle Estate vineyard. Once complete, the lots were barreled separately in a mix of American and French oak barrels. After the first racking, each lot was tasted then blended and left in barrel for 18 months. Approachable and enjoyable in its youth, lush with flavors of wild berries, cassis and moderate tannins, it is also worthy of aging for several years.

Layers of cabernet fruit exuding rich flavors of currant and dark berries with a firm structure of tannins easily complement a variety of favorite dishes including braised lamb shanks with rosemary, roasted duck, or a juicy rib-eye steak with a dollop of blue cheese."

Meet Gary and try his incredible wines at our Tuesday night tasting including the delicious Vineyard Select Cabernet!