Lambert Bridge Wine Offer

I've gotta stop shamelessly extolling the virtues of vineyard visits. Yes, of course we've all visited a vineyard or two. I mean, here we are in the middle of Wine Country. But seriously, folks, there’s just something about hanging out in a barrel room and getting the inside track on the hows and whys. Wine tastes different when you hold your glass up to a tank and the winemaker themself pulls you a pour before the juice has even made it into a bottle. Besides, it’s just so darn pretty up here, even in February.

A couple weeks back, the Mayacama team took another class trip, this time up to Dry Creek to visit Lambert Bridge. If there’s a spot for a rainy-day visit, especially in February, Lambert Bridge gets my vote. A beautiful redwood interior and bar with a roaring fire in the stone fireplace? Yes, please!

We met with the lovely Lambert Bridge winemaker and vice president, Jen Higgins, who took us to the cellar and gave us tastes from a few tanks. Jen gave us a brief overview of the history of Lambert Bridge and some insight into her style and intention. In a word: texture. Tasting through the Lambert Bridge wines, the word “texture” kept ringing in my ears. Contextually, it makes sense. Her wines have a stylistic weight and gravity to them—even her whites. We chose three favorites to pour at the First Friday Pour and to offer to the membership.

It’s quickly becoming a tradition. I’ll invite over a somm friend, and we’ll taste through the wines of the next Mayacama offer together. This time, I invited my buddy James, the former Assistant Wine Director of SingleThread. We both agreed that the Sémillon definitely comes into play. The nose says Sauvignon Blanc, but the palate brings White Bordeaux.

I think James was hungry, but he was getting grilled pineapple from a Brazilian steakhouse, a more “sultry savory,” like high-heat flashed pineapple, caramelized but maintaining acidity. As for me, I kept wondering what kept drawing me back to it. Even after tasting the reds, I’d come back and revisit the Cuvée Blanc. Why did I keep thinking about it? Where will it go in a few years? If Sauvignon Blanc hasn’t interested you in the past, get ready to find out…

This one jumped out for a few team members at the winery tasting. What is Cabernet Franc anyway? Why is it different from Cabernet Sauvignon? This same question popped up at our recent Cabernet Study at the Club. It’s not so easy to explain. Cabernet Franc just brings a different frame of reference to the table. Maybe it’s that texture Jen was speaking of.

It’s versatile, textured, and taut, but with a softness within. One of our servers, Madeline, was convinced. She already had her pairing set: a summer night on the terrace overlooking the 18th hole with Chef Matt’s Salchicha Pizza. By the way, she’s not sharing the pizza or the bottle, so don’t even ask.

What’s hiding behind the veil? What’s going on here? This wine, a 2019, is still transforming and opening up. As wild as I am about Bordeaux, I feel like I’m on the precipice, about to see a dragon being born. This gorgeous, structured example of classic winemaking in the California sun is about to have its soul peek through. It’s like Kilroy’s nose hanging over the wall, but he wasn’t here, he’s just showing up.

Perhaps it’s something about a blueberry pie being placed on a windowsill to cool that James mentioned while pouring himself the last of the bottle. A beauty indeed.

Thank you, as always, for supporting the Mayacama wine program. We’re excited to share these wines with our Members, and I’m always happy to talk through the selections or help with your order. Don’t hesitate to reach out.

Cheers!

Jared Hooper, Wine Director

WINES BEING OFFERED: (3-bottle minimums per wine)

2024 Sauvignon Blanc/Sémillon Blend, "Cuvée Blanc," Sonoma County ($80)

2021 Cabernet Franc, Chambers Vineyard, Sonoma County ($85)

2019 Merlot Blend, "Crane Creek Cuvée," Chambers Vineyard, Sonoma County ($150)