So fortunate to be spending some time helping to babysit the house while the Reids are away; just a look around the property and the house tells you that these people have a passion and a special touch in all that they do.
Before they left Kirk and Karen showed us over the winery and the barrel room, where we tasted a sublime Bordeaux blend and a stunning Zinfandel that are nearly ready for bottling. They produce only 400 cases per year, so the wines are somewhat exclusive, and seems like they are well worth seeking out. Some tasting notes to follow …
2010 Reid Family Vineyard Erik’s Zin Private Reserve 13.9%
This has 5% of Petite Syrah added to the Zinfandel.
The colour is deep crimson red, and the nose has an array of lifted peppery spice, dark and red cherry, and maybe licorice.
Palate is rich, but still only medium bodied, with all of the above plus an envigorating line of acid running through the centre. Fine ripe tannins bind it strongly together and the finish is long and deliciously lasting.
In 4 or 5 years this will be a stunner and a real reward for your patience. You might also be pleasantly surprised by the price, for this wine it seems a bargain. I believe this can still be purchased online form the vineyard at www.reidfamilyvineyards.com
2009 Reid Family Vineyard Bay’s Blend (Bordeaux Blend) 14.9%
Now here we have something rather special; a real Bordeaux Left Bank lookalike at a price they would not entertain in their dreams; 60% Cabernet Sauvignon, 33% Merlot, 5% Petite Sirah, 2% Cabernet Franc.
Ok, it is stretching the link a little as this baby is sitting at 14.9%, and the alcohol is just a little noticeable, but oh boy, what a wine!
The colour is deep crimson with a purple edge; the nose is sublime and entices you to come inside. There is a lovely soft spice with blackcurrant and violets, a whiff of dusty oak, not one thing sticking its neck out.
In the mouth is where it is all at, and the word is ‘harmony’ covers it. It’s medium to full bodied and you don’t notice the alcohol, the texture is velvet and rich, all the characters in perfect balance – did someone say ‘an iron fist in a velvet glove’? Full, ripe and round tannins surround the whole, and it finishes long and with a gorgeous savoury twist. I can only guess what this will be like in 5 to 10 years, perhaps Kirk Reid can tell us, or better still show us. For me I only have to find a way to get some into my cellar in Australia so I can find out for myself.
We tried this with a special dinner as described below, many of the ingredients picked from the
Reid family garden.
The first entree was eggplant from the Reid garden, lightly grilled on the bbq, then covered with marinara sauce and freshly grated parmigiano reggiano and baked.
Second entree was a salad of home grown baby beans, heirloom tomatoes, home grown cherry tomatoes and drizzled with a balsamic reduction.
The main course was racks of lamb cooked on the charcoal Weber; these were first marinated in olive oil, rosemary, garlic, and cracked pepper.
We really did try very hard to hold the wine till the main course and managed to keep a glass each. And what a marriage. Made in heaven? Well maybe it was but I’d rather say it was just a marriage of great wine enhancing great food in a very special place with some very special people.
I think this wine is still available on the website, www.reidfamilyvineyard.com. I have also tried a barrel sample of the 2010 version, this time named Kevin’s Cuvée after another family member, and it appears like it will be hot on the heels of the 2009.