Tag Archives: merlot

Visit to Clos Du Val – Where France meet Napa

Introduction to Clos Du Val

Clos du Val was founded in 1972 by John Goelet and winemaker Bernard Portet and is still under the same ownership. The ambition has from the beginning been to make wines with a French influence. The winery also became world renowned when they took part in the 1976 Paris tasting with their Cabernet Sauvignon and achieved eighth place.

Tasting notes for the wines from Clos Du Val

2014 Clos du Val Estate Chardonnay Block 5A Carneros

Extremely aromatic and floral nose combined with some green apples, oak and ginger. On the palate the fruit is more tropical and there is a lemon acidity. More floral and aromatic than any other Chardonnay I have tried.

2014 Clos du Val Pinot Noir Estate Pinot Noir Block 73

An abundance of cherries but also some smoke and graphite. On the palate we also get raspberries together with a good and juicy acidity. In the finish, the oak notes take a more dominant position. A generous and dense Pinot Noir.

2013 Clos du Val Merlot Estate Merlot Block 6

An abundance of blackberries both on the nose and palate but also with a rather energetic and mouthwatering acidity and a surprisingly strong tannic bite on the palate. Very full bodied on the nose but slimmer on the palate.

2012 Clos du Val Cabernet Sauvignon Reserve

The wine shows rather fresh dark berry notes where blackberries dominate but there is also some sweet marzipan notes and green pepper. The acidity is vibrant and adds some tension to the wine.

2013 Clos du Val Cabernet Sauvignon Stags Leap District

Dense dark berry notes with a soft expression. I find blueberries, currant and blackberries, and on the palate we also get some sandy tannins and a nice acidity that balances the fruit notes well. After a while some more herbal notes appear and there is also some well integrated oak notes.

Summary of impressions from the visit to Clos Du Val

The wines from Clos du Val are rather fruit forward but they also have a fresh and precise acidity to balance the wines. The fruit is mainly dark in the red wines and there are some oak notes but it never gets overwhelming. The Cabernet Sauvignon from Stags Leap District with its complexity was a clear step up from the other wines.

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Visit to Matthiasson Winery – Firmly based in the vineyards

Introduction to Matthiasson Winery

Matthiasson is a small family winery managed by Steve and Jill Matthiasson who both have an agricultural background. Their focus is primarily on the vineyards with an hands off approach to wine making. Steve also works as a consultant for other land owners, managing their vineyards. The relationships he has developed through these assignments and the knowledge about the vineyards in the area has been important for their ability to source high quality grapes for their own production.

A few short notes about how Matthiasson’s wine making

  • They produce wines from a wide variety of grapes. Some rather unusual in the Napa region, like Ribolla and Refosco.
  • They never do cold soak before fermentation. Steve thinks it can be a good method for some wines, but because they rent space in a winery time is limited instead he prefers leaving the skins after the fermentation if extra extractions is desired.
  • External yeast is used. Also this decision is partly related to the sharing of facilities with other producers. Some yeast strains can be dominant and taker over from others, so you are not sure the yeast from the grapes will have any effect on the specific wine. Therefore Steve prefers adding yeast that will not get dominated by other type of yeasts and thereby he gets better control over the process and the end result.
  • They are moving towards organic practices and will certify their own vineyards. In addition, they also consider and evaluate biodynamic practices.

Since they have such diversity in their types of wines and grapes, the process is adapted to each wine. Therefore I have added this information in each wine section, respectively.

Tasting notes for the wines from Matthiasson

2015 Matthiasson Chardonnay Linda Vista Vineyard

The fruit is harvested at five different occasions to get different expressions, where the first adds acidity. Approximately 50% of the wine has gone through Malolactic fermentation. Fermented and aged in neutral barrels.

Fresh and forward wine with apples, pineapple and stone fruit but also a very citric profile especially on the palate. The acidity is racy and slightly harsh, but this should improve with time. The wine needs some time to integrate but it is a great Chardonnay with some attitude.

2014 Matthiasson White Wine

Blend of: 50 % Sauvignon blanc, 25 % Ribolla gialla, 20 % Semillon, and 5 % Tocai friulano. Co-fermented in 20 % new Boutes barrels, and aged on its lees, with no stirring. The wine has not gone through malolactic fermentation.

Rather fruity expression both on nose and palate, with apricot, apples and some pineapple, but also white floral notes. There is also a slight oak influence and notes of flint on the nose. Medium acidity with a fresh citric expression. Well balanced wine with a fresh and fruity expression.

2013 Matthiasson Ribolla Gialla Matthiasson Vineyard

Fermented with whole cluster in a open-top tank for two weeks. Aged sur lees for 20 months in neutral barrel.

Initially honey and white flowers dominate this generous nose that has a sweet touch. Then we also get oranges, orange peels and some lemon notes. On the palate the wine gets a dryer expression and has a rather soft style with a careful but good acidity. This wine has a strong personality and would be great to pair with food.

2014 Matthiasson Zinfandel Limerick Lane

95% Zinfandel and 5% Petite sirah. Aged in neutral barrels for 18 months.

Very pure and fresh fruit notes open up the nose, containing blueberries, blackberries and some raspberries. This is transfered to the palate where we also get a cool and fresh acidity and a soft tannic structure. This is a very energetic Zinfandel.

2013 Matthiasson Cabernet Sauvignon Napa Valley

Includes 9% Merlot and 6% Petit Verdot. Fruit is from seven vineyards. Aged for 20 months in French oak (20% new). From the warm 2013 vintage.

Initially rather fruity with blackberries and dark cherries, but then some cedar, graphite and leather appear on both nose and palate. The wine has a rather fresh acidic expression on the palate and a good tannic structure. Well balanced Cabernet Sauvignon that should have a long life.

2012 Matthiasson Merlot Red Hen Vineyard

They have made this wine since 2003 and Jill says, it is the reason we started our winery.
The fruit was fermented in a small, open-top tank and punched down by hand two to three times a day. Aged for 20 months in oak barrels, where 1/3 where new.
Pure and intense fruit notes with blueberries, blackberries and cherries, and on the palate we also get a slight marsipan note. There is a sandy tannic structure and a fresh acidity. The wine already drinks very well but should develop good with time. Very good and well balanced Merlot

Summary of impressions from the visit to Matthiasson

Matthiasson has an exciting range of wines, some of them very unique, which makes the tasting very interesting. Steve is also very insightful when it comes to both the work in the vineyards and in the cellar. He is very open about his opinions. The meeting with both Jill and Steve was very educational.

I was also impressed by their wines that all had their own personality. My personal favorite was the Red Hen Merlot but I was also positively surprised by the pure and fresh Zinfandel, the Ribolla’s amazing personality and the price worthy Linda Vista.

Matthiasson has been getting a lot of attention lately, which is well deserved.

 

You can also follow me on Instagram: @ultimatewinekick and Twitter on @uwk_andreas

A neutral terroir-focused 2012 Bordeaux that impresses

We don’t focus on wines of Bordeaux, but this producer, Château Le Puy, is interesting and caught our attention when it was offered recently at a wine bar (l’Enoteca) in Malmö, Sweden.

This producer works dynamically and uses no sulphur or pesticides and have never done so. They use no new wood at all as they want real terroir in their wines and they conduct extraction by the ultra traditional submerged caps method. Wow, we are hooked. A blend of 85% merlot, 1% carmènére and the rest cabernet sauvignon.

Scissored from the producer’s website:

“To be a winemaker you need to be observant, curious, imaginative, hard-working, thick-skinned, meticulous, passionate about nature and about life and filled with respect for your fellow man. A winemaker must be artistic in his methods, bold in his thinking, enthusiastic yet reflective, passionate yet patient, pragmatic yet imaginative, efficient yet generous. Being a winemaker is about communicating directly with wine lovers, showing them the very best of yourself through the medium of wine. ” – Jean-Pierre Amoreau

Yes, this might be one of the best description of the art of making wine, but how does the wine taste?..

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2012 Château Le Puy “Emilien”

Distinct nose of tidy barnyard, undervegetation, horse back, muddy gravel, dried raisins and figs. The typical pen lead, gravel, undervegetation, black olives and black currants wrapped in metallic and saline minerals. Texture is dense and just a little hefty now with tannins that need more time still. Otherwise, very crisp and balanced already. A rich, well structured wine with a lot of honest character (true terroir) and dry sensation in the persistent finish. (tasted 5/8-2016)

89-90p/100