Copain Dinner
FMIII in the OC
Tasted August 4, 2013 - August 6, 2013 by brigcampbell with 676 views
Introduction
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.
Flight 1 - Appetizers Bruschetta & Seared Ahi with gingered cucumber and spicy aioli (2 notes)
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.
White
2004 Copain Roussanne James Berry Vineyard
USA, California, Central Coast, Paso Robles
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.
White
2006 Copain Roussanne James Berry Vineyard
USA, California, Central Coast, Paso Robles
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.
Flight 2 - 1st Course Organic kale, baby summer vegetables, lemon shallot vinaigrette (2 notes)
White
2011 Copain Chardonnay Brosseau Vineyard
USA, California, Central Coast, Chalone
Light yellow color with a faint green hue lurking in the background. My glass had very tiny bubbles, smaller than champagne, coating the bottom so I was expecting some effervescence but it never materialized. Bright tropical fruit, medium weight, and medium/- finish.
White
2011 Copain Chardonnay Laureles Grade
USA, California, Central Coast, Carmel Valley
Very light yellow. I got pear and a glancing blow of a steely nose. Others thought I was off my rocker. Medium acid combined with the fruit and honeysuckle makes for a extremely well balanced Chardonnay. Finish was strong. This is a new property and is already producing excellence fruit, could become very special.
Flight 3 - 2nd Course Wild mushroom rissotto, chive oil (3 notes)
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.
Red
2007 Copain Pinot Noir "En Bas" Kiser
USA, California, North Coast, Anderson Valley
The best nose on Pinot Noir, ever. Stunning. This vintage is the ripest of the 07, 09, and 10 trio as well as the darkest color, very deep maroon. There nose and palate reflect a spicy, incense, and toasted stem/oak. Fruit is a beautiful soft cherry. Oh, no new oak or whole clustered used. This tied with the '10 for WOTN for me.
Red
2009 Copain Pinot Noir "En Bas" Kiser
USA, California, North Coast, Anderson Valley
This is the middle child, stuck between the super vintages of 07 and 10. A very nice wine but just lacking a bit of the star power of the others. Another great nose with more stewed red berry and tart raspberry versus cherry. The finish was probably the strongest of the three.
Red
2010 Copain Pinot Noir "En Bas" Kiser
USA, California, North Coast, Anderson Valley
Burg heads take note, this was Ramone's favorite and he knows his stuff. I immediately thought it could pass for a burgundy after catching a whiff of the perfume emanating from the glass. The wine is soft textured, clean, and primarily red fruit with medium plus finish and noticeable acid in perfect balance. Tied with the 07 for WOTN.
Flight 4 - 3rd Course Seared Alaskan Coho Salmon, glazed beets, green beans, sun-dried tomato and morell mushroom compound butter (3 notes)
Red
2007 Copain Pinot Noir "En Haut" Kiser
USA, California, North Coast, Anderson Valley
2007 was ripe for this bottling as well, definitely compared to the 09 and 10. Darkest color of the three too. Raspberry nose and palate with a touch of chambord. Very good complexity and excellent finish. Don't know if there were any whole cluster in this but there's a woody stem note across the palate.
Red
2009 Copain Pinot Noir "En Haut" Kiser
USA, California, North Coast, Anderson Valley
Light garnet color. I caught some molasses aromas but the nose was muted compared to the others. Flavors of tart boysenberry and sweet raspberry made for a nice juxtaposition. Medium finish and nicely balanced wine.
Flight 5 - 4th Course Organic Brown rice pasta with house-made sausage (3 notes)
Red
2010 Copain Syrah Baker Ranch
USA, California, North Coast, Anderson Valley
Still a youngest but drinking well. I like the black olive coming out of the glass. Black fruit and a bit sweeter than the Halcon and Brosseau Chalone from the same vintage. The tannins were holding firm.
Red
2010 Copain Syrah Halcon Vineyard
USA, California, North Coast, Yorkville Highlands
This has all the fireworks you'd want with black olive and a huge dose of spicy black pepper. There's a stem quality combined with a very prevalent chalk note arriving mid palate straight through to the finish. Finish is medium plus and drying. Hey, it's a 2010, this needs to rest. Should be wildly entertaining in the future if you like this style.
Red
2010 Copain Syrah Brosseau Vineyard
USA, California, Central Coast, Chalone
Don't open this bottle yet, you've been forewarned. Extremely dark color and looks like it's ready to fight back. Big rough and tumble tannins with really nice chalk finish. Very structured wine. Now put it back in the cellar.
Flight 6 - 5th Course Braised grass fed beef short ribs, red bliss mash potatoes, root vegetable (3 notes)
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!
Red
2007 Copain Syrah Hawks Butte Vineyard
USA, California, North Coast, Yorkville Highlands
Ripe black and blue fruit. Nearly black in the glass. Medium finish. There's sage and bay leaf notes. (I stole that bay leaf comment from Wells, he called it perfectly)
Red
2009 Copain Syrah Hawks Butte Vineyard
USA, California, North Coast, Yorkville Highlands
Lighter in color than the other two vintages. There's a smooth quality to the mouthfeel, maybe the tannins are rounding out already. Very good complexity and a long finish.
Red
2010 Copain Syrah Hawks Butte Vineyard
USA, California, North Coast, Yorkville Highlands
This was my favorite of the Hawk Butte flight, and the youngest. Dark blue fruit and blackberry wrapped in garrigue and chalk flavor and texture. Long finish. Excellent.
Flight 7 - 6th Course Flourless Espresso Chocolate Cake (1 note)
This looks amazing and taste twice as good. One of the best I've tried.
White - Sweet/Dessert
1996 Château Guiraud
France, Bordeaux, Sauternais, Sauternes
The was brown in color, reminded me of a PX is its depth. Ripe apricot combined with fig on the finish made fast friends with the chocolate cake. A little light on the acid for an ideal balance. I'm not a Sauternes expert either but this is drinking well now.
Closing
To Wells and Frank for sharing their passion, friends, and stories.
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