June Wine Selections

Staete Landt
Sauvignon Blanc 2006
$19.99

     As we and the wine world have watched New Zealand Sauvignon Blanc forge a blistering pace of sales over the last decade, what has emerged is a somewhat generic style, dominated by grapefruit/citrus overkill on the palate. 

     While certainly enjoyable and opportunistically hedonistic, this apprach has led to a lack of distinction in many New Zealand Sauvignon Blancs, whether from Marlborough or other locales. 

     Well, here is your timely and palate-inspiring antidote!

     Staete Landt has crafted a balanced, textured, and distinctive Sav Blanc.  Certainly infused with sufficient trademark grapefruit character, it also nods towards the direction of the Loire Valley's benchmark take on the varietal.  A healthy dollop of herbaciousness and a mineral-driven mouthfeel that will have you thinking, "Am I drinking Sancerre, Pouilly Fume, or New Zealand?"  With enough New World glycerin fused with Old World charm, this is a stimulating delight that begins to reveal, without a hefty price tag, the promise of Marlborough and New Zealand.

     This is a wonderful complement to seafood, such as grilled Sea Bass, Halibut, or Sturgeon, as well as a nice companion to stir-fried or grilled scallops.  Not too shabby with a big plate of oysters or clams on the halfshell, either.

Adamant Cellars

Rose "Ruby Ruth" 2007
$14.99

Red Blend 2006
$22.99

Winemaker's Select
$29.99

Devin Stinger's work at Adamant Cellars caught our eye and taste buds earlier this year, and we thought he'd have to outdo himself to best his two Syrahs and his wonderful white blend, Bliss.  Well, looks like he's up to the task, as we discovered when trying these three gems.

     The Rose, a mixture of Cabernet Sauvignon, Merlot, Tempranillo, and Syrah, is definitely a red wine drinker's version of the pink stuff -- fleshy, bold, and full-bodied.  Yet, the flavors are rounded and balanced enough to fulfill the traditional rose niche, that being cold quaffing and casual sipping.  The Tempranillo and Syrah add a spice component that perks up the palate, while the Cabernet and Merlot bring out lush flavors that stand up to serious fare, such as grilld steak or pork.  If it weren't served cold, this would pass as a serious red blend.  In addition to aforementioned grilled meats, try it with cioppino, spicy Thai soup, or cured meats.

The 2006 Red Blend, which is 60% Cabernet Sauvignon and 40% Merlot,  is Bordeaux-like in its elegance and modest oakiness -- complex, yet not overpowering, with a beautiful finish.  This is a wine we'd love to see more often in Washington, a little more brains than brawn, if you will.  There is enough big black fruit on the forward palate to tip off its Washington origins, but this is also a savvy, sophisticated wine that seduces the senses.

Various food pairings work well with this blend, among them being Coquilles St. Jacques, roasted chicken, beef, or pork, and any dish served with a wild mushroom sauce.

The 2006 Winemaker's Select is quite more classically Walla Walla, with new French oak framing a big mouthful of concentrated, juicy density.  A 50-50 Cab/Merlot blend, the wine features soft tannins, which build into an intense finish, but like the Red Blend, there is an emphasis on texture rather than jam-like fruit.

This bottling would require a serious meal to accompany it, as the complexity and texture will emerge more gracefully.