Saturday, April 19, 2003
Last night around 830 PM I had the itch to head over to what is rapidly becoming a great drop local in spot for lunch or dinner. Arterra at the Del Mar Marriott. Since I got there close to 9 PM I was able to actually chat and dine with wine director Matt Andrews and Chef Carl Schroeder, as the night wore on. Take it from me, if you haven't dined at Arterra you're missing out on treats of the mouth, as the Modern American menu is always a delight. This place gives hotel dining a whole new meaning.......of wow....
Since Arterra's list is all American, I grabbed three non-American wines as a treat for the staff there.
1996 Mas De Daumas Gassac Blanc
This was a treat the entire night and even Matt, like many of us, who are always rather reserved and underwhelmed by white wines was beguiled by the total complexity the Gassac white. The wine, which includes Viognier, Petit Manseng, Chardonnay and other unknown varietals is simply amazing. First the honey and sweet fruit cocktail like flavor is apparent to the palate, as the unctuous and rich flavors just engulfs all your taste buds. The minerally composition of the wine provides an equally exciting counterpoint to the fruit.
The blend of minerals, honeyed fruit, a slight nuttiness and the rich tangerine, nectarine, peach and apricot flavors all ended up lingering on in the glass, and through the end of the night. By then though, not a drop remained in the bottle, as the staff and I made sure not one drop was made incorrectly!
1992 Mas De Daumas Gassac Rouge
Here's a wine where 80% of the grapes are Cabernet Sauvignon, while the rest of the grapes jammed into the bottle include Malbec, Merlot, Cabernet Franc, Syrah, Tannat, Pinot Noir, Nebbiolo, Grenache, Tempranillo and who know what else. And you now what, who cares, for this 11 year young wine is simply fantastic on its own merits.
Tasted with the blue cheese crusted filet mignon, roasted potatoes and cepes the wine was in pure harmony. The jammy fruit of the Cabernet, the soft forward ness of the Merlot and Tempranillo along with the wildness of the Grenache, Syrah, Tannat and Nebbiolo creates a great anomaly, because the Pinot Noir, albeit in small portions makes the grapes play fair.The fruit and extraction are dense and deep. The flavors a cornucopia of black stone fruit, berries and cherries. Possessing an almost indescribably long and lingering finish, this is one wine that has not reached nearly its peak and is destined for more greatness.
Having visited the winery back in 1996 and tasted everything they had made up to that point, I am never surprised at how one of the jewels of the Languedoc performs.
1999 Clos du Coutale Cahors
Okay, I'll admit, this wine is a bit young. But oh is it good. A blend of Malbec, Tannat and Merlot, this award winning wine graces many of the best three star establishments in France. When drunk by itself, it was just a massive red wine that needed time, but oh my my, but when paired up with what came out from the kitchen this Cahors red became an amazing glass of wine.
Possessing an almost totally black, opaque, inky color, the wine is one for the ages, as its so dense now you could almost cut it with a knife. But behind all that is an amazing layer of fruit that goes perfectly well with Lamb Ravioli and fresh baby Sonoma Lamb chops. The flavors of herbs, wild boar, black truffles and blue and black berries were most evident last night with the food.
Great wines. Great food...Who's up for a Night At Arterra...just say ME !
Since Arterra's list is all American, I grabbed three non-American wines as a treat for the staff there.
1996 Mas De Daumas Gassac Blanc
This was a treat the entire night and even Matt, like many of us, who are always rather reserved and underwhelmed by white wines was beguiled by the total complexity the Gassac white. The wine, which includes Viognier, Petit Manseng, Chardonnay and other unknown varietals is simply amazing. First the honey and sweet fruit cocktail like flavor is apparent to the palate, as the unctuous and rich flavors just engulfs all your taste buds. The minerally composition of the wine provides an equally exciting counterpoint to the fruit.
The blend of minerals, honeyed fruit, a slight nuttiness and the rich tangerine, nectarine, peach and apricot flavors all ended up lingering on in the glass, and through the end of the night. By then though, not a drop remained in the bottle, as the staff and I made sure not one drop was made incorrectly!
1992 Mas De Daumas Gassac Rouge
Here's a wine where 80% of the grapes are Cabernet Sauvignon, while the rest of the grapes jammed into the bottle include Malbec, Merlot, Cabernet Franc, Syrah, Tannat, Pinot Noir, Nebbiolo, Grenache, Tempranillo and who know what else. And you now what, who cares, for this 11 year young wine is simply fantastic on its own merits.
Tasted with the blue cheese crusted filet mignon, roasted potatoes and cepes the wine was in pure harmony. The jammy fruit of the Cabernet, the soft forward ness of the Merlot and Tempranillo along with the wildness of the Grenache, Syrah, Tannat and Nebbiolo creates a great anomaly, because the Pinot Noir, albeit in small portions makes the grapes play fair.The fruit and extraction are dense and deep. The flavors a cornucopia of black stone fruit, berries and cherries. Possessing an almost indescribably long and lingering finish, this is one wine that has not reached nearly its peak and is destined for more greatness.
Having visited the winery back in 1996 and tasted everything they had made up to that point, I am never surprised at how one of the jewels of the Languedoc performs.
1999 Clos du Coutale Cahors
Okay, I'll admit, this wine is a bit young. But oh is it good. A blend of Malbec, Tannat and Merlot, this award winning wine graces many of the best three star establishments in France. When drunk by itself, it was just a massive red wine that needed time, but oh my my, but when paired up with what came out from the kitchen this Cahors red became an amazing glass of wine.
Possessing an almost totally black, opaque, inky color, the wine is one for the ages, as its so dense now you could almost cut it with a knife. But behind all that is an amazing layer of fruit that goes perfectly well with Lamb Ravioli and fresh baby Sonoma Lamb chops. The flavors of herbs, wild boar, black truffles and blue and black berries were most evident last night with the food.
Great wines. Great food...Who's up for a Night At Arterra...just say ME !
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