Once again we are featuring a wine from our new-found friend, Monty Paulsen, who we had on our podcast just a month or so ago. The problem with Monty's wines is that all of them are so good, we had a hard time choosing one to feature from what we tasted. We like to spread our purchases around to different suppliers but we just couldn't pass up a lot of his offerings. So, here's another great one.
Monty, of course, is the son of famous comedian, Pat Paulsen, of the Smother's Brothers fame in the late 1960s. Founded by Sonoma County vintner Pat Paulsen and his wife Jane in 1976, Pat Paulsen Vineyards garnered tremendous praise by establishing itself as one of the first successful and well-respected of what later has come to be known as "celebrity owned" wineries.
Probably the first celebrity winemaker in California was Richard Arrowood of Chateau St. Jean in Sonoma. His signature Sauvignon Blanc proudly put the name Pat Paulsen Vineyards on the label in the 1970s and was the impetus for Pat to start his own label.
Their flagship wine was an Alexander Valley Cabernet Sauvignon from the Paulsen Estate Vineyard which earned many gold medals throughout the years, taking "Best of Show" awards at prestigious competitions. The winery closed in the early 1990's but 20 years later Pat's son, Monty, a graduate of the U.C. Davis School of Winemaking and Duke Fuqua School of Business has revived the winery and the brand. He is continuing the tradition of producing outstanding wines of great value and serious quality.
This blend may sound a little strange but it is the classic combination of grapes from the Right Bank of Bordeaux in the appellations of Saint Emilion and Pomerol. These are among the most rarified, heralded and expensive wines in the world. The two grapes blend beautifully together that we wonder why it hasn't been done more often.
Our selection is primarily Merlot with some added Cabernet Franc for additional body. Monty has done it again with this amazing wine and at an amazing price. Soft, voluptuous with ripe fruit with a long finish that could literally sing with a seared rib eye, dance with a medium rare duck breast or soar with venison stew.