FMIII in the OC
Tasted Sunday, August 4, 2013 - Tuesday, August 6, 2013 by brigcampbell with 675 views
FMIII, everyone needs a friend like him. He's the master planner, gracious host, and generous with his wines. He organized the event including the wines and working on the menu with the chef. It was a masterful job and probably the most enjoyable tasting I've attended. All I was required to do was bring 3 stems and the bottle of petite sirah for the dessert course. I forgot both, doh!
Magnum Force - all but one of the Copain wines came from magnums.
Here is an action shot of chef Alexandra working her magic in the kitchen.
Opening Ceremonies - FMIII recits the rules and regulations for the evening which include asking lots of questions and enjoying yourself.
Always a special treat when the winemaker can attend a tasting like this because the untold stories of the trials and tribulations of a vintage add to the gala. Does Wells look relaxed? He should because he did two 90 minute massages at the montage earlier in the day. After being soaked in mud, exfoliated, wrapped in linen, hot rocks, and a scalp rub you'd look relaxed too. I hope my wife doesn't read this story.
Sean and I were talking during the appetizers and he mentioned he liked my tasting notes. Very nice of him to make such a generous comment but it caught me a bit off guard because sometimes I forget the world can see the public tasting notes. I write them because I enjoy doing it and a big bonus that others like them too. Now the pressure is on for this tasting story!
The seared Ahi was terrific and I'm guessing it was the gingered cucumber that put it over the top.
Risotto was so aromatic that I had to turn my head away from the table to avoid an obstructed smell. What great aroma all of these wine showed and especially the 07. Chris even did a "custom blend" by combining the 07 and 10 in a taste, brilliant idea.
My tasting notes starting becoming a little cryptic with this flight. Must not of had a good nights sleep the night before or the conversations with the others at my end of the table heated up. We did have a blast!
This looks amazing and taste twice as good. One of the best I've tried.
To Wells and Frank for sharing their passion, friends, and stories.
2004 Copain Roussanne James Berry Vineyard 90 Points
USA, California, Central Coast, Paso Robles
(8/4/2013)
This is the first vintage of this wine for Copain. Yellow pear color. Aromas of bees wax, jasmine, and clover honey. Palate shows honeysuckle right at the attack followed by strong lemon rind. Very complex wine, it's medium weight body with substantial acid resulting in a long finish. This saw light oak. The group really liked this wine.
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2006 Copain Roussanne James Berry Vineyard 91 Points
USA, California, Central Coast, Paso Robles
(8/4/2013)
Light straw color. Very different wine from the 2004, medium acid. Nose is tree fruit and anise. Much lighter mouthfeel and tropical fruit flavors including pineapple and lemon. Medium finish and a smooth texture. This saw no oak.
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