Heitz Dinner w/the winemaker

For people who like Napa in the old world style it's a bit surprising that we haven't had much Heitz and until this dinner didn't have any bottles in our cellar. Loved the history and philosophy behind the wine. Brittany is clearly passionate and takes a different approach where the wine is really made with the idea of aging it which means a very strong focus on getting the right acidity that allows for that.

Maine Lobster, Jumbo Shrimp, Blue Point Oysters, Little Neck Clams
cocktail sauce, old bay aioli, mignonette sauce

• 2018 Heitz Cellar Grignolino Rosé

  USA, California, Napa Valley

  First year making the wine not in the saignee method (which also means there will not be a red wine version this year). It's darker in color and has a lot of darker fruit characteristics while still maintaining a certain lightness. Just a hint of a sour note to make clear the fruits are not of the jammy sort.
  High acidity. Very fresh. This is about to be released so one of the earlier chances to drink it (and I tend to light rose on the fresher side).

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Choice between
Backed Clams Genovese

Iceberg Wedge Salad
bacon, blue cheese

• 2016 Heitz Cellar Chardonnay

  USA, California, Napa Valley

  I am not a Chardonnay drinker and in fact did not take a full glass of this. That being said, I had a quick sip and I will say that for Cali Chardonnay this is really pretty nice. The winemaker mentioned the inspiration is Chablis and I see that. Lots of acidity. Very bright. Low oak (I think only 20% new). More citrus and fresh notes. If I was going to drink Cali Chardonnay, this would be the one.

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Roasted Free Range Chicken
mased potato, red wine jus

Filet Mignon

Bone-in Rib Eye

Sides of wilted spinach and hash brown potatoes

• 2009 Heitz Cellar Cabernet Sauvignon Martha's Vineyard

  USA, California, Napa Valley, Oakville

  Not quite at the same level as the 10 which I thought was just beautiful. Here some of the extra fruitiness of Napa came out a bit more. Very ripe. There's a bit of a pepper note peppered throughout that I think helps some with the balance. Some crispness to it. Darker fruit. But still that ripeness which kept it from being great.

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• 2010 Heitz Cellar Cabernet Sauvignon Martha's Vineyard

  USA, California, Napa Valley, Oakville

  One of my favorites of the tasting. I thought this was just wonderful. Much too young to be drinking now. Out of magnum so even more young. Lots of boysenberry and chocolate and a more rustic note. Very well done and well structured. Convinced us to pick up a bottle/mag.

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• 2012 Heitz Cellar Cabernet Sauvignon Trailside Vineyard

  USA, California, Napa Valley, Rutherford

  Lots and lots of vanilla on this one. Interesting comparison to the Marthas served next to it. This has a bit of lighter fruit coming through. And again some more spice side. But the finish is pure vanilla bean. All cabernet, single vineyard and actually from a very specific parcel of the Trailside vineyard.

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• 2014 Heitz Cellar Cabernet Sauvignon

  USA, California, Napa Valley

  For a base Napa cab this is quite well done. Very approachable and feels like drinking window prob a bit shorter on this (although then we tried the 1985 which was still going strong). Blend across all of the vineyards. There's a bit of extra fruit going right at the end that detracts a touch, but overall, pretty decent and good for price point.

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• 1985 Heitz Cellar Cabernet Sauvignon

  USA, California, Napa Valley

  This reminded me a lot of a vegetable garden, but in a good way. It's in the secondary and probably even tertiary space now. Lots of woodlands and spice and herbal. The age is there (given those flavors) but it doesn't actually come across as old. I liked it.

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• 1981 Heitz Cellar Cabernet Sauvignon Martha's Vineyard Flawed

  USA, California, Napa Valley, Oakville

  Bummer.

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• 1996 Heitz Cellar Cabernet Sauvignon Bella Oaks

  USA, California, Napa Valley, Rutherford

  This was prob WOTN although I think partially because it has 14 years on the '10. The age seems to have moved it into a great balance where fruit isn't quite so much at the forefront and some of that spicy and more herbal style is coming through. Still going strong although poured from mag so may need to adjust if 750. Very nice wine.

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Choice of

Warm Dutch Apple Crumble

Fresh Berries & Cream

• NV Heitz Cellar Port Ink Grade Vineyard

  USA, California, Napa Valley

  Interesting because this is a fortified sweet wine (they add a natural liquor with the goal to hit 18% so proportion varies based on the vintage). It reminded me a lot of the Fro-Zin that we had last weekend (not fortified). Again that kindof dark berry jammy flavor which works a bit better when it's meant to be a dessert wine. Overpowered the apple tart, but worked well on its own.

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• NV Moët & Chandon Champagne Brut Impérial

  France, Champagne

  Just your basic champagne. Easy to drink. Bits of toast and brioche. Basic, but always safe.

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The 1996 was WOTN although I think the '10 Martha's has some great potential.