Vintus

Bo Barrett tastes the ’91 and ’05 Estate Cabernets with the Houston Chronicle‘s Dale Robertson, and explains why the Montelena wines are made by the book and always will be. As Barrett says, “good taste is timeless.”

Barrett’s Chateau Montelena is done strictly by the book — the book being Émile Peynaud’s Knowing and Making Wine. Published in 1982, it’s a classic of the genre and, as Barrett points out, “I’ve been a classicist my entire career. I’ve never strayed very far” from the principles expressed by Peynaud, a legendary oenologist who transformed winemaking in Bordeaux in the late 20th century.

For people inclined to ask Barrett why, he has a ready reply.

“It’s kind of like asking a classical violinist, ‘Why don’t you play Cajun music?’” he said. “That’s just not what I do.”

You can read the full interview here or download it here.

Southbound Food radio in Houston asks Bo Barrett the tough questions, like why he allowed a less handsome Chris Pine to play him in Bottle Shock.

You can listen to the podcast below or download it here.

Bo Barrett telling another big-fish story.

Chateau Montelena’s Potter Valley Riesling is an under-the-radar kind of wine, and one of the little jewels that makes this estate so special. The grapes come not from Napa, but from a vineyard in Mendocino selected years ago by the Barretts, long before “cool climate” became a selling point. Riesling can be a tricky grape, and requires a very specialized set of winemaking skills to produce well, but Montelena felt like they could do something interesting and gave it a go. The result is a beautiful, kabinett-styled wine with bright melon and spice aromas and just a touch of Botrytis.

The St. Helena Star has chosen the Potter Valley Riesling as their wine of the week, with a spot-on tasting note:

“I was getting peaches, candied lemon, ripe melons (you know the way a ripe melon smells before you even cut it?), and touch of honey or honeysuckle. In the mouth it’s crisp, juicy, dry but loaded with all manner of crisp citrusy fruit and acid. Very zingy and long-lasting, too. Fun stuff, and gets you in the mood for spring.”