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Pechanga Wine Fest Preview #1: International wines

As the Pechanga Wine Festival nears, we wanted to take a look at some of the amazing wines that will be poured all day April 2nd.

The unique addition to this year’s Wine Festival is the broad selection of wines we’ll have from vineyards from around the world. Check out a few of them below:

Robert Oatley’s ‘09 Sauvignon Blanc, Pemberton (Western Australia)

You may have seen Sandy Oatley, the vineyard’s chairman, recently on Oprah’s “Ultimate Australian Adventure.” The vineyard has been gaining popularity and rave reviews and recently launched in the U.S. in 2008.

The Pemberton wine region in Australia is perfect for growing Sauvignon Blanc. The elevated cool, maritime climate of the region maintains the core freshness and zesty aromatics of this popular variety; arguably the home of Sauvignon Blanc in Australia, says Oatley.

Review: Fresh floral fruit, traces of herbs and hay, and a handsome dry mid-palate with attractive depth. From a remote area of Western Australia with huge potential for this variety.” - Dan Berger, former LA Times wine columnist.

Graham’s Six Grapes Reserve Port (Portugal)

Six Grapes is a big hearted wine. It is fruity and robust and of superb quality. It is blended to be as similar as possible to a young Vintage Port. It has often been referred to as “the everyday Port for the Vintage Port drinker.”

Graham’s “Six Grapes” pairs wonderfully with rich, dark chocolate desserts, as well as strong cheeses like a creamy blue.

Review: Wine & Spirits gave it 91 points, stating: “The wine has deep color and grip, bright plum and fig richness, dark, sweet tannin…It’s beautifully blended.”

Villa Maria Estate’s 2010 Private Bin Sauvignon Blanc (New Zealand)

This vibrant Sauvignon Blanc is bursting with a fruit-salad-bowl of flavours including ripe gooseberry, passionfruit, fresh citrus lime and exotic herbaceous aromas.

Review: Wine Spectator gave it 90 points, stating it “offers a wonderful mix of pineapple, citrus and passion fruit notes that are ripe, fragrant and terrifically refreshing. A beam of acidity keeps the focus and persistence of the flavors, showing hints of mineral and white pepper as well.”

Reviewers from Villa Maria’s site suggest it with seafood like crawfish or shrimp (a classic combo with wine in New Zealand).

Cavas Valmar’s 2001 Cabernet Sauvignon (Mexico)

Made from grapes in the San Vicente Valley, San Antonio de las Minas and Guadalupe. This elegant wine has a dark ruby color with oak and ripe fruit aromas.

It’s full bodied, with good extract and longevity, and is an ideal match for rich cheeses and aged red meats.