Free Beckman Vineyards Tasting at East End Wines – 1-2-15 – 5p-8p

Beckman

Beckman Vineyards Cuvee Le Bec Blanc 2011- 19.57 – RP – “Also solid, the value-priced 2011 Le Bec Blanc is a blend of 42% Marsanne, 33% Roussanne, 19% Grenache Blanc and 6% Viognier that was aged 11 months (which is longer than previous vintages) in one- to seven-year-old French oak barrels. Offering up ripe peach, dried pineapple, flower oil and honeysuckle, it is a rich, full-flavored effort that stays lively and clean on the palate. A perfect mid-week workhorse, it should be consumed over the coming year or three. Drink now-2015. (JB)”

Beckman Vineyards Le Bec Red 2011 – 19.57 – RP – “Starting off the reds, and a Cotes du Rhone-like blend of 46% Syrah, 36% Grenache, 11% Mourvedre and 7% Counoise, the 2011 Cuvee le Bec offers up ripe blackberry, cherry, smoked earth and spice aromas and flavors that lead to a medium-bodied, rounded and supple red that scores high on drinkability. Enjoy it over the coming 2-4 years. Drink now-2017. (JD)” Hand harvested after a long, cool growing season. Modest alcohol and good acidity mark the fresh, aromatic, and structured profile. The wine was aged for 16 months in (15% new French).

Beckman Vineyards Estate Grenache 2012 – 25.57 – The 2012 Estate Grenache represents an excellent value and is an outstanding example of California Grenache. Incorporating 5% Syrah, completely destemmed, and aged 12 months in older French and American oak, it offers pretty raspberry, strawberry, crushed flowers, vanilla bean and sweet spice in a medium-bodied, silky and textured package. Enjoy it over the coming 3-5 years. – Jeb Dunnuck, eRobertParker.com #214. $30 at winery. Earlier vintage served at the first Obama State Dinner.

Beckman Vineyards Estate Cabernet Sauvignon 2011 – 25.57 – 100% Estate grown Cabernet Sauvignon, this wine was barrel aged for 14 months in 50% one- to three-year-old barrels, and 50% new French and American oak . A stylish wine with great balance and flavor. Red cherry and raspberry are followed by notes of charred oak, deep earth and subtle pepper spices.

2014 New Year’s Eve Tasting 5pm – 8pm

German Gilabert Cava Brut Nature NV ● – 14.57 – 50% Macabeo, 30% Xarlel-lo, 20% Parellada, Vine Age 30-35 years old, Farming Practicing Organic, Production 2000 cases, From the subzone Alt Penedes, where the highest elevation plots are located. Only native grapes are used, Brut Nature. Vinification: Fermented in stainless steel vats; Base wine rests on the lees for 45 days; Secondary fermentation in the bottle, a la Methode Champenoise; Raised on the lees 18 to 20 months before disgorgement; Bottled with no dosage. Character: Fresh, fine bubbles, citrus, mineral, medium bodied, elegant, concentrated, dry, and long.

Domaine du Petit Coteau Vouvray Brut NV ● – 22.57 – Dry in style, freshly crisp with apple skin and lemon flavors. The wine has a touch of almonds to balance the intense fruity acidity. A bright apéritif wine. – Roger Voss. Very delicate and fresh nose, Harmonious on the palate with a nice acidity, A lot of volume and a very long finish typical of Vouvray’s best soils. The quality of a vintage sparkling Vouvray.

Cote Mas Estate Cremant Brut Rosé NV ● – 15.57 – Refined scents of honeysuckle, peach & apricot. A soft mouthfeel of grapefruit & a hint of blood orange. After primary fermentation, “Liqueur de Tirage”, a blend of sugar & yeast, is added to the juice a few hours before bottling. A second fermentation then takes place in the bottle, which lasts about 3 weeks. After one year of ageing “sur pointe”, the bottles are chilled (to freeze the lees) & opened. The lees are expelled & the “Liqueur de Dosage” is added. The bottle is then sealed & released after twelve months of ageing. Juicy, rhubarb, nice length on the finish. Strawberry dominates with nice tangy acids. Good juice, here to stay for a bit. Obviously incredibly popular, but a go-to for a reason.

Graham Beck Rosé 2009 – 23.57 – This South African bottling is a good value and one of the best New World sparkling roses. The blend of 82 percent pinot noir and 18 percent chardonnay includes whole clusters of estate-grown fruit jointly crushed together.Following fermentation in stainless steel tanks, the wine was bottled for the secondary fermentation, extending contact with the lees for 36 months. In the glass, a fine mousse offers aromas of raspberry, brioche and rose petals. On the palate, taste watermelon sherbet, ripe strawberry, lime zest, appealing minerality and a hint of spice.