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Being poured this evening were the 2007 High Valley Fume Blanc, 2006 Bell Hill Merlot, 2006 Bell Hill Cabernet Sauvignon, 2004 Bell Hill Merlot and 2005 Bell Hill Merlot.
Julia Maxwell of Bell Hill was personally pouring the wine for the guests and giving as much information as she possibly could to the healthy-sized crowd.
There was an assortment of hors d’ordeuvres, both hot and cold, that complemented the wines very well. The sculpture and art work of Roderick Neswick was on display and the artist himself was in attendance. The band “Off the Hook” played very nicely but unobtrusively in the corner of the room.
The 2006 Bell Hill Merlot and the 2006 Bell Hill Cabernet Sauvignon were the wines making their debut, while the others were being offered to round out the flight.
I didn’t taste the High Valley Fume Blanc being offered because I have literally imbibed cases of it already at home (over the past couple years). I wasn’t going to sample it just for the free wine; I already know it’s good.
The Bell Hill 2006 Merlot tastes like a classic yet young Merlot, but you can taste a lot of hidden potential in it. So get a case and put it in the cellar for a few months while sampling a bottle from time to time.
The 2006 Cabernet Sauvignon tastes like what you want a Cab to taste like. It had much stronger tannins than the Merlot and is likely to age quite well.
The 2004 Merlot forced in involuntary “Wow!” out of my lips as I was just about to sip it. The flavor of black fruits like blackberries, black cherries, and plums jumped at me, awaking my palate from the younger wines. When the time came to try the next wine I intentionally said I needed to try a glass of the 2004 Merlot (again).
The 2005 Merlot was also quite good, with a lot of berry flavors and a strong yet not overpowering finish. It went really well with the strong cheeses that were being served alongside.
Afterwards, we walked across the street and were lucky enough to get a table at the Blue Wing Saloon for a lovely dinner. The Arroncini appetizer is a must try.
Ross A. Christensen is an award-winning gardener and gourmet cook. He is the author of "Sushi A to Z, The Ultimate Guide" and is currently working on a new book. He has been a public speaker for many years and enjoys being involved in the community. Follow him on Twitter, http://twitter.com/Foodiefreak .
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