Clautiere Winery

Written by Bakersfield Magazine

“The thing that I appreciate about Clautiere Winery is the fact that they do not release their wines until they are properly aged,” says Jeramy Brown, co-owner of Valentien's Restaurant and Wine Bar. “Most new release syrahs from California are from the 2005 or 2006 vintage. Clautiere waits until the wine is drinking perfectly before they release the wine to you.” That way, you avoid bottle shock or having to wait another two years for the wine to soften. Their 2003 syrah is a rich, massive wine, adds Brown. However, he says it's very approachable. The nose has subtle flavors of smoked meats, dark plum, and little hints of tobacco. The mouth feel is medium and displays flavors of ripe dark berries, some oak, and has a good balance of acid that makes it perfect for food. If you are serving any lamb, duck, or braised meats, Brown recommends you set a bottle of this wine down at the table. Sit back and enjoy the blissful, harmonic experience your taste buds are about to take you on.

Originally sent exclusively to our A-List members January 2008. To become a A-List member, Click Here