THE GRILL AND MARYHILL

It took me a few days to finally get to the samples from Maryhill I received just as I was going on vacation. My Tramonte sales rep, Devon, brought them to me after they had been sent to her office (Tramonte reps Maryhill for both Ohio and Kentucky), and they sent me 3 whites and 3 reds. I knew that they would make for a great tasting with the wife when I fired up the grill for the first time this year, so I waited.

The menu was basic – filet mignon rubbed down with olive oil and some Montreal Steak seasoning, my wife’s famous Twiced-Baked Potatoes with cheddar, Fontina and bacon (it’s a vegetable, right) and some roasted asparagus.

To give you a bit of background, Maryhill Winery sits on the banks of the Columbia River, just outside of Goldendale, Washington, just north of the Oregon border and about 80 miles south of the Yakima Valley. A medium-sized winery with a production of around 80,000 cases a year, they are one of the pioneers in their part of Washington, and were recently named the 2009 Washington Winery of the Year by the Wine Press Northwest.

I had cracked open the Maryhill Pinot Gris 2008 a few night’s before, and found it a surprisingly round, rich PG with a lot of more honeyed apricot and apple notes. It was much more viscous than most of its Italian counterparts, and had a terrific fragrance of white flower and orange zest.

Yet tonight, I started with the Maryhill Winemaker’s White 2007, a light-bodied, vibrant blend of Sauvignon Blanc, Chardonnay, Semillon and Viognier. It possesses a fairly fragrant aroma of citrus and freshly-picked peaches, and on the palate, displays an exuberant amount of stone fruit, mineral and acidity. Very clean on the finish, this would make for a great aperitif wine.

I next opened the Maryhill Viognier 2008, a very perfumed white wine, quite reminiscent of the whites of the Rhone Valley. Lots of honeysuckle, peach and dried apricot intermingle with playful elements of mineral and well-balanced aicidty. I really like this wine!

I moved on to the Maryhill Winemaker’s Red 2008, a medium-bodied blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah that shows off each of its parts’ characteristics yet comes together harmoniously. Fairly dry tannins with some spiced-up notes of black cherries, black currants, a bit of cedar and some cracked black pepper reveal a very food-friendly red that isn’t overpowering.

The Maryhill Sangiovese 2006 – I was extremely apprehensive of, and I will tell you why. I am a purist when it comes to Italian varietals and anything remotely Italian done anywhere except Italy scares the bejeezus out of me. Yet here, the soft cherry, black truffle and mineral components I associate with Sangiovese were out in force, both in the nose and on the palate. Supple, possessing some dry yet firm tannins, and finishing smooth, this red would be ideal for anything from pasta to pizza to burgers.

Finally, the Maryhill Zinfandel 2007, a revelation in Zinfandel done outside of California, this red is medium-to-full-bodied, and drinks a bit like a Northern Rhone. It has a hint of gaminess, with some roasted herbs, loads of jammy red and black fruit, and some black and white pepper mixed in for a very exuberant, plush, spicy red that is being drank with the two big fat Filets I have grilling up tonight.

All-in-all, these wines were all a big hit. Granted, the standouts to me were the Viognier and Zinfandel. I will work toward getting these wines in our stores soon. Of course, dinner rocked. A collaborative effort between me and the Mrs., and we have happiness in our bellies tonight.

Cheers!