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Featured Wines -
Reds
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By Pete Bressert, Balzac Wine Bar
Santa Ynez, CA - USA
Vintage: 2006
From the same famed family that has brought us tires and a Bachelor, this single vineyard Pinot Noir is sure to please gear heads and ladies alike. Aromas of strawberry jam, with some fresh raspberry along with notes of nutmeg and hints of truffles. Flavors of strawberry, spice, along with vanilla, cocoa powder and earth. The texture is silky sweet with smooth, flavorful finish of berries and spice. I call it makeout juice! ~ $25
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Featured Wines -
Reds
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By Pete Bressert, Balzac Wine Bar
Napa Valley, CA - USA
Vintage: 2007
Founded in 1972, Burgess’ Cab is special in so far as the Estate Vineyard is westward facing and lies atop volcanic soil. This makes for great stress on the vines that produce smaller fruit with superior skin to pulp ratio, allowing the wine maker to get proper extraction without much manipulation. “Let the grapes make the wine.”
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Featured Wines -
Reds
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By Pete Bressert, Balzac Wine Bar
Columbia Valley, WA - USA
Vintage: 2007
Tamarack was founded in 1998, and they set up shop in a WWII firehouse and barracks. They work with the finest growers from the most prestigious AVAs in Washington. Briar fruit and dark cherry entice you into another glass. What makes this wine so dynamic is the acid. It leaves you longing for another nosh which, in turn, leads to another quaff: a dangerous proposition to be sure, not to be undertaken by the faint of heart. Robust meats and cheeses are worthy accompaniments to this cab-lovers’ Merlot.
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Featured Wines -
Reds
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By Pete Bressert, Balzac Wine Bar
Chehalem Mountain, OR – USA
Vintage: 2008
Wine maker Christian Berg has his roots here in Racine, WI. Racine is French for roots … get it … not bad, hey? Producing just a skoch over 500 cases per year, Chris always makes sure to have enough in stock to keep Balzac’s patrons happy. Velvety smooth each vintage, 2008 is drinking awesome right now, and alcohol is kept in check to keep balance in the wine. I love Roots with a Strawberry salad (or sandwich … shout out to Jane P. at the Knick!), salmon and duck. I’ve guzzled a bottle while chowing on an elk chop. Heaven!
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