2823
BABY BLUE ESTATE RED BLEND, BLUE ROCK VINEYARD, SONOMA COUNTY, 2019 Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Malbec, Cabernet Franc $ 47.00
$ 282.00
Blackcurrant, herbs and milk chocolate aromas precede a supple palate. This is a medium-bodied wine, with a grainy texture and grippy finish. Flavours of black fruit coulis and vanilla shine through mid palate giving lots of appeal. A blend of 44% Cabernet Sauvignon, 32% Merlot, 10% Syrah, 9% Petit Verdot, 4% Malbec and 1% Cabernet Franc.
2824
BLUE ROCK ESTATE CABERNET SAUVIGNON, ALEXANDER VALLEY, 2018 Cabernet Sauvignon, Merlot, Malbec, Petit Verdot $ 72.00
$ 216.00
It has aromas of fresh blackcurrants and blackberries with a hint of leather. This is a smooth supple wine with a fresh tangy acidity. It is youthful and elegant with incredibly lingering flavours of blackcurrants and other dark fruits with layers of character creating complexity. Predominantly Cabernet Sauvignon from four distinct blocks on the estate, with 5% Merlot, 4% Malbec and 2% Petit Verdot.
2021-2026, M7 D9
NEW
2822
BABY BLUE ESTATE BLANC, BLUE ROCK VINEYARD, SONOMA COUNTY, 2020 Sauvignon Blanc, Semillon, Viognier $ 258.00
$ 43.00
This was the first time I had the opportunity to taste the Baby Blue Blanc since Ken first told me about the project on a visit there in 2018 – Wow! Explosive aromas of white peach, elderflower and fresh lime lead to an equally flavoursome palate with herbal tarragon notes alongside lemon and lime-citrus characters. A wine with great elegance and length. Sauvignon Blanc from five selected vineyards was blended with 3% Viognier and 1% Semillon. Most of the grapes came from Kenny’s new Gapstone vineyard in Petaluma Gap AVA complemented with fruit from Russian River and Knights Valley.
2021-2030, M6 D8
2021-2023, M8 D9
Blackcurrant, herbal, milk chocolate
18°C
Fresh blackcurrant, blackberries, hint leather
18°C
White peach, elderflower, lime
6°C
Black fruit coulis, vanilla
14.5%
Complex flavours, pure dark fruits
15%
Tarragon, lemon, lime, [D]
13.5%
Hard cheeses, nuts, dried-fruit plate
photo — Owner Kenny Kahn (centre) hosting a group at Blue Rock.
Red wine-braised beef short rib with mashed potatoes
Red snapper ceviche with lime, tomatoes and serranos
— CALIFORNIA BLUE ROCK VINEYARD
51
