Adelsheim Pinot Blanc 2013 – Willamette Valley Price: $22.99 (92 Points Wine & Spirits_ Code: 905972 “Almost searing in its briskness, this Pinot Blanc has fine savory accents of toasted lees and kid leather over its white mineral sheen. Sunny with a zinc-like edge to the texture that is both grounding and mouthwatering. Sip with oysters from the Oregon coast.”
Caitlin’s Reserve Chardonnay 2013 – Willamette Valley Price: $39.99 (348 cases produced, 91 Points Wine Spectator) Code: 901348 The grapes were hand picked and pressed as whole clusters with a gentle bladder press. The wine was 100% barrel fermented in small French oak barrels (20% new). For the next few months, lees stirring was performed on select barrels to add complexity and enhance textural richness. Sur lie aging for ten months allowed the Chardonnay and oak flavors to meld and the tannins to elongate, thereby softening and rounding the wine.
Elizabeth’s Reserve Pinot Noir 2012 – North Willamette Valley Price: $47.99 (92 Points Stephen Tanzer) Code: 978984 “Affectionately known as “Lizzie’s” this is a blend of seven vineyards. Delicate and savory- scents of forest floor and berries- Asian plum and cinnamon. Fresh red berries, rose oil and Asian spices on the perfumed nose. Silky, open-knit raspberry and floral pastille flavors show good depth and become spicier with air.”
Bryan Creek, Pinot Noir 2012 – Chehalem Mountains Price: $68.99 (375 cases produced, 90 Points Stephen Tanzer, Robert Parker) Code: 978984 “Sexy, expressive of red berry preserves, Asian spices and potpourri, with smoke and cola. Offers sweet black raspberry and floral pastille flavors underscored by spice and mineral nuances that add lift and cut. Takes a turn to deeper boysenberry on the finish which clings with outstanding tenacity and melting tannins.” * Gastronomic SLC is a proud local partner of Vine Lore.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.