A cool, cloudy day rolled into the Pacific Northwest this past weekend. Summer is certainly not over, but the thoughts of warmer fall dishes entered the mind. I met up with some friends for dinner that night - the main course was a hearty shepherd's pie (lamb, root vegetables, gravy, covered in mashed potatoes, some aged cheese, and butter). The challenge was what to pair with this earthy dish.
The solution was a bottle that has been tucked away for a number of years, Brian Carter Cellars' 2003 Tuttorosso. This winery has been around for a while and has specialized in European blends. The 2003 Tuttorosso is 64% Sangiovese, 27% Cabernet Sauvignon, and 9% Syrah. Often referred to as a Super Tuscan due to the inclusion of French grapes with the predominant Sangiovese grapes. The high acidity and cherry fruit from the Sangiovese still shine through in this aged bottle. Time has brought a rich, earthy set of aromas and tastes to this wine. They are finely integrated to really accentuate the herbal and earthy nature of the shepherd's pie. As you drink this wine it continues to unfold new flavors across your palette and linger for a long finish. The tannins here have been tamed to fine and soft in texture. The acidity and fruit cut through the gravy and paired nicely with the lamb. The pairing worked out well because the fall dish pulls from the same palette, but for those who love the richer, more subtle flavors of age this wine drinks well by itself.
When you drink aged wine decanting the wine for a bit can make a huge difference. When I first opened this bottle the aromas were strong of earth and forest floor. 40 minutes later the fruit integrated into the aromas and made for a superb drinking experience.
I am not sure when this bottle made into my collection, but I am certainly glad it was there. I see that Brian Carter Cellars has a tasting room up in the Hollywood School District of Woodinville. Based on this bottle, I am going to pop my head in there and see what other bottles lie in store.
The notes
| Vintage | 2003 |
| Origin | Yakima Valley AVA (Washington) |
| Grapes | Sangiovese, Cabernet Sauvignon, Syrah |
| Appearance | clear, deep ruby |
| Aroma Intensity | clean, medium + intensity of primary and tertiary aromas |
| Amoras | forest floor, earth, cherry, red currant, anise, hint of herbs |
| Development | fully developed |
| Sweetness | dry |
| Acidity | medium + |
| Tannin | medium + |
| Alcohol | medium (13.7% ABV) |
| Body | medium + |
| Flavor intensity | medium + |
| Flavors | cherry, red currant, forest floor, anise |
| Finish length | long |
| Quality | very good |
| Level of readiness | Drink now |