“Wine is like a liquid representation of
who [the winemakers] are and what makes them tick. It's also all about making
memories. Your olfactory senses are intrinsically linked to memory, so when
you're sharing a bottle of wine, and then having it again, you're dredging up
memories. And for me that's just a super romantic, beautiful, poetic thing.”
…. Brie Roland, "How to Drink Wine Without
Looking Dumb or Going Broke"
Thanks
go out to the winemakers at Lynfred Winery (Andres Basso previously of Concha y Toro and Rodrigo Gonzalez with
experience from Casa Lapostolle) for
producing this 2015 Cabernet Sauvignon.
In the process, they unknowingly saved my dinner. Having some basil pesto made and saved from my
summer’s harvest, I prepared wild caught, pink shrimp and finished them in
warmed pesto. Some spiralized zucchini with
aglio y olio finished with grated Parmesan
Reggiano and a petite filet mignon basted in herbed compound butter completed
the meal.
It
was one of those rare occurrences where everything came out nicely. The problem was the wine. I had at the ready a
red blend from Napa Valley assuming my guest would prefer it. She didn’t, nor
did I. Much too fruit forward. But I had
a backup: a Barbaresco – no expense spared. An Italian Nebbiolo against a meal
structured to be somewhat Italian should work. And actually, it was delicious but didn’t pair
well against the filet. Not taking any
chances, I also had the Lynfred 2015 opened.
The Cab happened to be their monthly release (December). Cab works, of course, with beef. But shrimp?
Well, I had the bottle anyway, so “no harm”. A Somm at Lynfred (now at a satellite
location though still with the winery) talked of pairing Cab with lobster and
it was a standing disagreement between us.
Now I think he’s on to something. Then again, I’m not sure I would sauce
a lobster with pesto.
The
reason for the red blend was that my guest often finds Cabernet Sauvignon too
tannic. But this rendering of Lynfred’s
(90% Cabernet Sauvignon / 10 % Merlot) was eminently drinkable. Sourced from the Jones Vineyard in the
Wahluke Slope of Washington and Lodi (Central Valley California) and vinified
at the Roselle (Illinois) winery, the Cab was not tannic (which was my guest’s
concern). And with Washington fruit, the
wine was better restrained; for me – more elegant, when blended, than the
heavier and too fruit-sweet wine of the
more prestigious area within California.
My concern with Lodi grown grapes has subsided over the years, tasting
what Zinfandels this appellation has produced.
With 110,000 acres in size and producing more wine grapes that any other
California appellation, Lodi’s claim to fame was also its marketing “boat
anchor”. Bigger is not best. And bigger, by definition, means numerous
micro-climates, plots of different soil, and different exposure within the behemoth
AVA. An experience that delivers less
than expected blemishes the entire appellation.
(Another reason for more earnestly considering dividing this appellation).
 |
| A Glass I Enjoyed (And Yes, Paid For) While Doing "Research" At The Winery |
As
I like to say, “What’s inside the bottle” tells a better story (when selecting
from such an appellation) than what’s on the label. And what’s in this bottle
is – and worked – perfectly. Cassis,
green pepper, cherry on the nose in a wine that appears deep garnet in the
glass. Forrest berries and baking spice
on the palate. Some grip makes itself evident, though moderated and the tannins
soften and gentle even more with air. Air,
not needing to be excessive, is nonetheless this wine’s friend. Decant and appreciate aromas that now add violet
and sweet tobacco (unlit cigar) to those already mentioned. Add in slight hints
of mocha, vanilla and black pepper. The
taste benefits also with the addition of blueberry, toasted oak, cedar and dark
(unsweet but not bitter) chocolate.
And
then there is the spice. Not spice as in
“hot”. Spice as in “tasty”. In fact, this wine is made so deliciously
complex with spice that I continue to buy and taste bottles of it to better
understand. The winery’s promo refers to
“sage,” but I find it much more complex and intriguing. In fact, one of the
reasons I so enjoy this wine is its spice: enjoyable while yet being difficult to narrow
down. Clove, black licorice, black
pepper intermingled with vegetative tastes of green bell pepper and eucalyptus
and dried green tea.
But
I’m getting lost in describing this wine without getting to the point that it
served so well against the shrimp in pesto. Cleansing and complimentary. The acidity cleansing the palate of the oil
in the pesto, the wine’s spice complimenting the basil, cheese and spice used
in making it. I so enjoyed this wine
that I will be making this dish again as an excuse to open another bottle and revel
in its complex spice. Needless to say,
it paired well against the petite filet mignon, but that was no surprise. Thanks, Lynfred. I suspect whenever I open a bottle of your
2015 Cabernet Sauvignon, I’ll remember the moment.
Cheers!
……………..Jim
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Lynfred
Winery http://www.lynfredwinery.com/
15
S Roselle Rd
Roselle,
IL 60172
(630)
529-9463
Tastings
Rooms Also in: Wheaton, Naperville and Wheeling
TECH SPECS & ETC:
Sourcing: See Above
Blend: See Above
Brix: 24.5
Aging: American Oak, 24 Months
RS: 0.4%
Ph: 3.7
TA: 6.75 g/L
Cases
Produced: 507
Release
Date: 12/1/2018 (See Note)
NOTE:
Lynfred’s
2015 Cabernet Sauvignon will be available to the general public on March 1, 2019
priced at $25.25. It is available
presently to members of either the “New Release” or “Red Wine” club and
discounted at $20.
We're so glad you enjoyed our 2015 Cab!
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