Chronicle Tasting Panel’s Recommendations Of The Week: Wines From Texas, California

Overall score: 19 (9 for quality, 10 for value) Winery/vineyards: A boutique operation owned by Juliana and Sean McBride, who bottled their first vintage in 2010. After the grapes were hand-picked at dawn, the wine was fermented in a combination of neutral French oak barrels and stainless steel, then aged for eight months in oak. Winemaker notes: Softly integrated flavors of acacia, hyacinth, lemon and vanilla bean emerge from the glass. Crab and artichoke salad with lemon and mint. Arugula salad with goat cheese. Note that Crosby Roamann’s 2013 Rutherford Cabernet Sauvignon ($75) and 2012 Oak Knoll Merlot ($40) also received unanimous recommendations. Overall score: 18.4 (8.9 for quality, 9.5 for value) Founded in 1974 by Pat and Joe Campbell, Elk Cove focuses only on hand-crafted, estate-grown wines. Winemaker notes: Cherry garnet in color with an earthy aroma of black currants, fresh tomato and dried rose petal. A woodsy fireside note accents a juicy, full mouthful of sour cherry and plum with underlying layers of cinnamon stick and coffee bean. Grilled salmon with a honey mustard and brown sugar crust. Winemaker Dave Reilly sources his grapes from the Bingham Family Vineyards near Lubbock, then ferments them in stainless steel. Overall score: 18.9 (8.9 for quality, 10 for value) A signature Messina Hof wine since the early 1990s, it’s made from Texas High Plains fruit fermented slowly at very cool temperatures to preserve the aromas. The Houston Livestock Show & Rodeo’s Champion White Wine is made from fruit grown near Brady. 2014 Becker Vineyards Reserve Viognier: 19 (9 for quality, 10 for value). 2014 Martin Ray Stags Leap Cabernet Sauvignon: 17.5 (9 for quality, 8.5 for value).


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