Unexpected Trip

Vines seen at Hard Row to Hoe during unexpected tripLast week, we took an unexpected trip with good friends to taste wines in central WA. First, we visited the tasting rooms of Boudreaux Cellars, Obelisco and Hard Row to Hoe in Leavenworth. Next, we decided to continue the adventure in Chelan Valley, where we tasted more of Hard Row’s lineup at their vineyard. We also stopped at Succession Winery, another favorite. Over three days, we experienced outstanding wine including sparklers, refreshing whites, Rosé, Pinot Noir, Malbec, Merlot and Cabernet Sauvignon. Read on for details. Continue reading

Boudreaux Cellars – Mighty Fine Wine

Boudreaux Cellars’ Rob Newsom makes mighty fine wine. I’d say that description is an axiom. In fact, his daughter and assistant winemaker, Keely Newsom, uses the hashtag #mightyfinewine in all her social media mentions of Boudreaux Cellars. And when you taste the magnificent wine from this accomplished father-daughter winemaking team, you just might use that hashtag too. I do!

Read on to find out why we’ve already named 2013 Boudreaux Cellars Reserve Cabernet Sauvignon our Wine of the Year. Yes, we know it’s only September!
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Boudreaux Cellars – Part One

screen-shot-2016-09-12-at-9-25-31-amBoudreaux Cellars produces some of the best wine in Washington state, and winemaker Rob Newsom creatively crafts it in his own unique way, off the power grid — specifically in the only bonded off-grid (self-powered) winery in the U.S.

Yes, four miles off the power grid in the Icicle Canyon in Leavenworth, Washington, Rob’s winery is amazing. In a word, wow!

The picturesque property has been the location of both Rob’s family home and Boudreaux Cellars since 1981. Rob’s wine roots began with many long discussions with his extraordinary winemaking friends such as Gary and Chris Figgins (Leonetti Cellars) and John Abbott (Abeja).

Rob is both mellow and one of the most colorful characters in Washington’s wine industry, with a Louisiana drawl and a dry sense of humor. Over the years, we tasted his classic wines, heard his music, read ditties on his wine bottles (“Drink this Merlot, eat smoked Coho, kick off your flip-flops, dance on rooftops”) and listened to his jokes, including those about the Cajun folklore character Boudreaux, after whom the winery is named. Over those same years, Rob asked us to visit the winery but we never had an opportunity. In early September, we finally  made it, and brought our friends, Jenise (a wine expert with an incredible palate) and Bob Stone.

img_4095During our visit, Rob and assistant winemaker Caylan Haehl were busy with harvest, which he said was going well; he still found time to chat with us and be a gracious host. He also introduced us to his spunky and smart daughter, Keely, who is the general manager of Boudreaux Cellars, her adorable toddler and two very friendly dogs (brown Labs). Keely shared stories about how she helped her dad build the winery and spent hours with some of Washington’s finest winemakers over the years. After college, she moved to Walla Walla, where she worked at Dunham Cellars, Revelry, and Forgeron wineries before heading back home to the family business in 2012.

Keely took us on a tour and explained their winemaking process as well as poured some excellent wines. They are stored in a man-made underground cave that is kept cool in the summer and warm in the winter.

Photo: Jenise Stone

Photo: Jenise Stone

According to Rob, “The winery is powered by a propane-fired 15 KW Onan generator. Power is supplied to and from a large bank of Trojan L-16 batteries. Battery power is inverted from DC to AC through a Magna Sine Magnum inverter. The property has 3,000 gallons of propane storage capacity. The winery is heated in winter with propane. Due to our location in the mountains with underground cellars, high ceilings and thick walls, we require no cooling whatsoever.”

Keely added, “The generator only runs a few hours a day at best, and then charges the batteries. This way we’re not constantly running the generator. We try to run as green as possible. We have an appointment with a solar company in the next month or so; we’re hoping we can go primarily solar. We are off the power grid not because it’s currently trending, but because we were fortunate enough to buy property in the middle of the national forest reserve and as a result, the county quits running power about four miles downstream from us at Snow Lakes Trailhead.”

The resulting wines are luscious. Rob sources grapes from some of the finest vineyards in the state; he is one of the few to get grapes from Leonetti Estate Vineyard. Words that came to mind as we tasted through his current lineup: big, powerful, complex, smooth, deep and layered. We loved every one of them, but our favorites are featured in Boudreaux Cellars – Part Two.

We highly recommend that you visit Boudreaux, particularly if you are going to be in the Leavenworth area. Or make a special trip – it’s well worth it. But note that the winery is only open by appointment, so be sure to call ahead to set up a time.

Cheers!
Margot and Dave

Boudreaux Cellars – Part Two

screen-shot-2016-09-12-at-9-25-31-amAs mentioned in Boudreaux Cellars – Part One, winemaker Rob Newsom sources grapes from some of the finest vineyards in the state; he is one of the few to get grapes from Leonetti Estate Vineyard.

The wines in his current lineup are powerful, complex, smooth, deep and layered. These are wines for a special occasion, with high price-points and lush flavors. We loved every one of those that general manager Keely Newsom poured for us during our visit in early September, but these were our favorites.

2010 Boudreaux Cellars Merlot ($50)
A 100% Washington Merlot from four vineyards in Columbia Valley, this wine is elegant and aromatic. In Rob’s words, “Showy, gorgeous body like having a date with a super model, all amazing but more legs than most. This wine is a masterpiece of special blocks blended to perfection after three years of gentle handling and cool underground aging.”

img_40902012 Boudreaux Cellars Syrah ($60)
A classic showing of Washington Syrah, robust, powerful, and spicy. In Rob’s words, “This is the one I’ve been trying to make. Shows typical Syrah ‘good stinky’ on the nose, full mid-palate, and nice long finish of dark fruit flavors. Balanced with good acidity. Bring me some smokey ribs, saffron quail, and roast a pig. A am ready now.” (Read in southern drawl.)

2011 Boudreaux Cellars Malbec ($60)
This is a smooth, plush, full-bodied Malbec, compelling and textured, with grapes sourced from Gamache Vineyard. It will pair well with spicy food and chicken dishes, or share a bottle during an evening with friends.

2010 Boudreaux Cellars Cabernet Sauvignon ($60)
An outstanding, rich and complex Cab Sauv, this excellent wine is sourced from ten, yes ten! Washington state vineyards and aged three years. In Rob’s words, “I will basically drive my Silverado to Egypt to get the best Cab possible if I have to. Our Cabs have become famous for being full-bodied, long, and fine. There is not another one like it in the world. No one would go to the trouble of getting grapes from ten vineyards for the blend, working hard to get the oldest, best blocks in the state.”

2010 Boudreaux Cellars Cabernet Sauvignon Reserve ($115)
Our favorite, this luxe wine showcases what an experienced, talented winemaker can craft with good fruit and Washington state terroir. Balanced, bold and beautiful, supple and velvety, this magnificent wine drinks very well now and will continue to develop for years. In Rob’s words, “Get ready to smile big with the high-toned, smoky, toasted pecan, molasses, cassis with dried cherries and violets. Tastes like a giant smooth Old World Cabernet Sauvignon. You will smell and taste plenty of deep fruit, with some backyard dirt, and gorgeous long fine tannins. We have held it for a long time so that when you get it you will have a freak-out in your glass. Do not be afraid to drink some now but definitely plan to cellar some for another ten-fifteen years.”

As we noted earlier, these are special-occasion wines, to savor, pair with excellent meals and enjoy with like-minded friends.

Cheers!
Margot and Dave