Friday, October 20, 2006

Dinner @ Belle Provenance Vineayrd W/ St Innocent

As many people know, I am a bit of a St Innocent fanatic. So I need to plan a dinner for the Board that I report to while I am in Oregon. So who do I turn to? Tim Ramey (Belle Provenance Vineyard, previously O’Connor Vineyard) and St. Innocent. Being the resident wine geek in my company they asked me to set something up….during harvest of course. For them wine tasting is driving through the main drag of St Helena in Napa. Not a bad thing … just not my thing. Thankfully Tim and his lovely wife Kari offered up their house, with Kari handling the cooking. Now that’s what I am talking about. Beautiful weather, wonderful company and world-class food.

Since Mark Vlossak was busy taking care of his fresh grapes and he did not arrive until later in the evening, we were joined by his father (John Innocent), his mother Dot and his wife Vickianne. For those of you who have met John, you know that is a walking encyclopedia. It was a pleasure to hear his perspectives as well as Vickiannes.

So what did we drink!?

2004 Adelsheim Auxerrois: This is the first time I have knowingly drank a wine made from 100% Auxerrois. Unique from the nose to the mouth-feel. Mouth coating like cream. Creamy herb flavors mixed with pears and light sweetness. Really nice.

2005 St. Innocent Pinot Blanc Freedom Hill Vineyard (from a magnum): Wow!...and Wow! Awesome wine. I loved the 04 but I like this one even more. This was a major hit. Buy now or you’ll be sorry.

2005 St. Innocent Pinot Gris Vitae Springs: Last year I preferred to Gris to the Blanc. The 05s may turn out the same but I am going to hold off drinking the Pinot Gris while I roll through the Blanc. This is holding back right now. Great fruit with just a hint of spice. I think this well develop more.

John teaching us all




First Course: Salmon (I think poached) served in an amazing fish stock with mussels (with andouille sausage… I think) and potatoes. Top 3 mussels I have ever had.

2004 St. Innocent Chardonnay Freedom Hill Vineyard: No notes here. I only had a small glass but having had this wine on a few occasions, I can say this is world class. Nuts cream and minerals wrapped in perfect acidity.

Main Course: Braised beef cheeks served over risotto and fresh chanterelles. Kill me know. Damn this was good.

2004 St. Innocent Pinot Noir 7 Springs Vineyard: Drinking surprisingly well. Very silky right now and already showing flowery fruit. Very nice but one I would prefer to wait for it to show its true colors.

2004 St. Innocent Pinot Noir Anden Vineyard: Wow. I can’t believe I am saying a 04 Anden is drinking awesome. My favorite Anden so far. A pinot of dark fruits that runs the gamut of spice aromas and flavors. From nutmeg to black pepper. Great stuff that has a bright future.

Now the rare stuff:

1994 St. Innocent Pinot Noir O’Connor Vineyard (from a Magnum): Great color. Cherries and tart strawberries mixed with an almost Rhone like meatiness. Plenty of minerals mixed in as well. On the palate it is showing its age but is also showing the difference in this vineyard from the 7 Springs. There is still quite a bit of structure here. If I had 3 bottles I would drink two now and save one for another 6 or 7 years…if I had one bottle I would save…just to see but I like taking risks and I like old pinot.

1994 St. Innocent Pinot Noir Seven Springs Vineyard (From a Magnum): Still lots of tannin and structure on this puppy. Great spiciness and cleaner flavors than the O’Connor. Certainly not acting like a 12 year old Oregon pinot. I love the texture and the way the fruit hit my mouth and then the minerality coated my tongue.

I think most people would pick these as Burgundies. Maybe someone with a long history of tasting Oregon pinot would recognize them as Oregon. I have drunk a lot of Oregon Pinot over the last 7 years but not with this kind of age. And it is great news that Mark V. will be getting fruit from this soil again.

We tasted some other wine during our trip but I will post that separately.

Tim and Mark



Cheers! & Thanks to Tim, Kari, John, Dot, Vickianne.

Jason





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