Hello! It is almost the weekend! I hope that everyone has some great plans. Maybe those plans involve a bottle of Karamoor Estate wine? I know mine do!
I am going to tell you a secret...OK, maybe not a secret, but a little known fact: We bottled a 100% Petit Verdot from our 100% estate grown Petit Verdot. It was a super small amount that we bottled, only 50 cases to be precise (down to 47 now). Here's how it happened: One day, Kevin and I were walking through the barrel room down at the winery, doing some sampling (job perk!). We had tried the Meritage, the Merlots (Reserve Merlot and Merlot), the Cab Franc - I was BLOWN AWAY by the quality of all these wines. We were passing some barrels on our way out that we hadn't tasted, so I asked Kevin what was in them. He said, "That's the 2013 Petit Verdot. Do you want to try that?", to which I said, "Ummm...obviously, yes.". As soon as I took my first smell, I was just taken with it. First sip, it was all over. I had to have it bottled. I didn't care how much or how little we would have after blending, I needed it! Our PV in years past has been good, great color, nice flavor profile, good structure, but the 2013 was different. I told Kevin we had to bottle it..kind of begged him. When he went through the wines that he planned to bottle with my grandparents, he brought along the 2013 Petit Verdot, explaining that I had been a thorn in his side about wanting it bottled. It was my grandmother's favorite! I didn't even have to plant the seed beforehand, and she still helped seal the deal. So, now, you have the ability to try the wine that we are calling the "best wine we have produced to date", words straight from Kevin's mouth just a few weeks ago!
The tasting notes as written by us here are: This unfined and unfiltered rarity is recognized more as a blending Bordeaux varietal than as a stand-alone bottling. Intense aromas of black currants along with nuances of cigar box, cedar and lilacs are an enticement to the concentrated flavors of wild blackberries and new leather on a multi-layered and concentrated fruit palate. This muscular and opaque wine is remarkably silky in texture with enough velvety tannins to allow for great aging potential.
If you are going to buy 1 bottle, do yourself a favor and buy 2 (or 10). Drink one as soon as you can, and then, if you are able to resist temptation, lay the other one down for a few years. I would recommend that you have this wine alongside of big dishes, like a grilled porterhouse, braised shortribs, elk, or venison. If you are looking for some cheese to enjoy with it, I would recommend an aged Stilton, Pecorino-Ramano, Manchego Seco, or any other cheese that is bold and aged to perfection (I love cheese)!
I thought that this braised shortrib recipe looked particulary good: http://www.epicurious.com/recipes/food/views/red-wine-braised-shortribs-367736. It should highlight the wine perfectly. I also thought that this elk chop recipe would go well: http://www.foodnetwork.com/recipes/elk-chop-in-blackberry-port-sauce-recipe.html (in the elk chop recipe, brown sauce is a demi glace).
If you have any questions about this wine or any other wine, feel free to give me a shout. As always, shipping is free with a purchase of 3 bottles or more. If $55 is looking pretty steep, join our Reserve Wine Club to recieve 10% off this wine every time you buy it. You can check out all the perks of our wine clubs here: http://www.karamoorwines.com/Wine-Clubs.
Until next time...