This Week's News
HIGHLIGHTS OF THE MAY VINTAGE SELECT WINE NEWSLETTER:
2006 Cadence Coda
Joel Gott Wines
Oregon Pinot Noirs for Salmon Season
2007 Cadaretta Sauvignon Blanc/Semillon SBS
2005 Petite Chateaux Bordeaux
2007 New Zealand Sauvignon Blancs
2005 Vietti Nebbiolo Perbacco
2005 Pecchenino Dolcetto di Dogliani
Fattoria La Massa
2007 Dry French Roses
2004 Domaine Les Pallieres Gigondas
2006 Perrin & Fils Vacqueyras
2006 Jacqueson Bourgogne Aligote
2006 Domaine Christian Moreau Chablis
2006 Monchhof Rieslings
2006 Dr. Loosen Riesling Beerenauslese
2003 Vintage Port 375 ml
2006 Owen Roe Merlot DuBrul Vineyard
2006 Walla Walla Vintners Cabernet Franc
2005 Walla Walla Vintners Cabernet Sauvignon
2006 Walla Walla Vintners Merlot
2006 Walla Walla Vintners Sangiovese
FREE WINE TASTING
SATURDAY, MAY 10
2006 DOMAINE CHRISTIAN MOREAU CHABLIS
2004 DOMAINE CHRISTIAN MOREAU CHABLIS
Our free wine tasting this Saturday, May 10 from 11 am - 5 pm at both shops will feature 2006 Chablis from Domaine Christian Moreau (and 2004 Valmur and Clos at Special Pricing).
The effects of global warming over the last decade have made the classic, flinty, citrus-flavored, mineral-driven style of Chablis more the exception than the rule. The 2006 vintage produced some superb Chablis, much more in the classic style than many recent vintages. 2006 is at least as good as 2002 and 2004, with the less expensive wines being delicious for drinking over the next couple of years, and the best wines to cellar well for at least 3 - 5 years.
Domaine Christian Moreau is the remake of the firm J. Moreau & Fils which was sold to a spirits company and then basically disappeared. In the year 2000, the family of Christian Moreau returned to Chablis and reclaimed the vineyards and estate and is now producing exceptional wine. All of the fruit is harvested by hand, and then carried by small trailers from the vineyard to the winery. The fruit is unloaded using vibration to avoid crushing the grapes. They use a sorting table to eliminate unripe or damaged grapes. Each of the wines is made using stainless steel vats, with wines from 1er Cru and Grand Cru receiving additional aging in oak. Very little of the wood is new each year, leaving the traditional crisp, vibrant Chablis to show its racy character. We will taste a selection of the following wines (of which the 2004 vintage of Valmur and Clos are on special pricing for this tasting):
2006 Christian Moreau Chablis 27.00 22.41 VS
2006 Domaine Christian Moreau Chablis 1er Cru 'Vaillon' 43.00 35.69 VS
2006 Domaine Christian Moreau Chablis Grand Cru 'Valmur' 79.00 65.57 VS
2006 Domaine Christian Moreau Chablis Grand Cru 'Vaudésir' 79.00 65.57 VS
2006 Domaine Christian Moreau Chablis Grand Cru 'Les Clos' 79.00 65.57 VS
2004 Domaine Christian Moreau Chablis Grand Cru 'Valmur' 49.95 net
2004 Domaine Christian Moreau Chablis Grand Cru 'Les Clos' 49.95 net
"The 2006s are similar to the '05s at the same stage," said Christian Moreau. "Both vintages have good acidity, but the acid levels are not like those of 10 or 15 years ago." Like a number of their colleagues in Chablis, Christian and Fabien Moreau make their wines in a combination of tank and barrel, matching the vinification and elevage to the needs of each parcel. Among the small but important improvements here in recent years is the care with which the various wines are tasted and tweaked during the winter after the harvest. Every barrel is tasted in January and the father-and-son team decide, among other things, which wines need to be moved out of wood and into tank, which barrels work best with which cru, and which barrel suppliers to eliminate for the next vintage. The Moreaus are also moving steadily toward the use of wild yeasts: for the first time, the 2007s will be fermented entirely with indigenous yeasts." - Tanzer
QUILCEDA CREEK, LEONETTI AND RAMEY WINE DINNER
THE LODGE AT SUNCADIA
SATURDAY, MAY 31
McCarthy & Schiering Wine Merchants is promoting a dinner featuring the wines of Quilceda Creek, Leonetti and Ramey at The Lodge at Suncadia, east of the mountains, on Saturday evening, May 31. The Lodge has recently opened, and its Portals Restaurant has some of the best views anywhere in the state. Suncadia has also extended discounted room rates for overnight guests and those of you wanting to play golf on Prospector Golf Course.
After a visit to the newly opened Lodge this past weekend, we truly can say that it's everything that has been advertised!
Chef Andrew Wilson will be preparing a four course menu for Saturday evening's 6:15 pm dinner to accompany the following wines for which Jay Schiering will provide commentary.
Reception Wines with Passed Appetizers:
2006 Abeja Chardonnay
2005 Abeja Cabernet Sauvignon
First Sit Down Course:
2007 Mark Ryan Viognier
2007 Waters Viognier
Main Course:
2005 Quilceda Creek Cabernet Sauvignon
2005 Leonetti Reserve
2005 Ramey Pedregal (rated 96 points by Parker and called a Screaming Eagle look-alike!)
Dessert:
2006 Vietti Moscato d'Asti
RESERVATIONS: Dinner is $125/person. Room rates are $99/studio, $149/one bedroom suite and $199/two bedroom suite. Overnight guests are eligible to play the Prospector Golf Course for $25/person and have complimentary use of Suncadia's new Swim & Fitness Center. Tax and gratuity are additional. For all reservations please contact Suncadia's Lifestyle Coordinator, Tanya Gearheart: 1-509-649-6215 or tgearheart@suncadia.com; make sure to mention the McCarthy & Schiering Wine Dinner promotional package. Tanya can also schedule property tours for those who are interested.
ABOUT SUNCADIA: Suncadia lies 80 scenic miles east of Seattle on the sunny eastern slope of the Cascade Mountains. It is rapidly becoming Washington State's premier resort community, known for the natural beauty of its 6400 acres of Ponderosa pine forest, rolling hills and 6 miles of protected river frontage.
Amenities at Suncadia include the brand new Lodge at Suncadia, the boutique Inn, the Swim & Fitness Center, Prospector Golf Course (ranked #7 Best New Course in America by Golf Digest) and more than 50 miles of hiking and biking trails. In July, Suncadia will open Washington State's first true destination spa, the Glade Spring Spa.
In addition to golf, resort guests and homeowners at Suncadia enjoy a wide range of recreational opportunities, including: fly fishing, horseback riding, rafting, tennis, biking, hiking, cross-country skiing, snowshoeing and ice skating in Suncadia Village.
Also at Suncadia is Tumble Creek, a private community set on over 2600 acres across the river from Suncadia. Tumble Creek features a Tom Doak-designed golf course and estate-sized home sites, with a private clubhouse complex exclusively for Tumble Creek Club members.
More information about Suncadia is available at www.suncadia.com
DRIVING DIRECTIONS: From Seattle/Bellevue, take I-90 east towards Spokane for approximately 80 miles. Take Exit 80 (Roslyn/Salmon La Sac), and turn left at the top of the ramp, crossing over the freeway on Bullfrog Rd. Proceed for approximately 2 miles to the Suncadia entrance and drive into the resort. Check-in with the greeter and follow signs for The Lodge at Suncadia. Drive time is approximately 80 minutes from downtown Seattle.
CANLIS WELCOMES ANGELO GAJA
TUESDAY, JUNE 10 - 6:30 PM
$395, plus tax and gratuity
Reservations through Canlis Private Dining
206.283.3313.
While we are not sponsoring this dinner, we thought you might like to know about it. The menu may change a bit, but we are told this is essentially the program!
PASSED HORS D'OEUVRES
Cured Chinook Salmon Wontons
Housemade Muscovy Duck Prosciutto Crostini
Seared Ahi with Ossetra Caviar
NV CA DEL BOSCO FRANCIACORTA BRUT
Sweet Maine Shrimp and Dungeness Crab Cake
Avocado Coulis
2005 GAIA AND REY CHARDONNAY
Soy Braised Pork Belly "Brulee" with Black Mission Fig Sauce
2003 GAJA "SPERSS"
Cucumber Shiso Sorbet
Pan Seared Hudson Valley Foie Gras, Charred Pineapple, Aged Balsamic Vinegar
1997 GAJA BARBARESCO
2004 GAJA BARBARESCO
Lamb Two Ways - Grilled Chop, Slow Braised Leg, Natural Jus
2001 GAJA "DARMAGI"
DESSERT TBD
GAJA"GAIA & REY" GRAPPA