Page 58 - Galveston Monthly - September 2017

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Hess Collection Napa Valley
Chardonnay 2015
From one of the least abundant and earliest harvests
on record, this elegant white wine is sourced from the
Su’skol Estate vineyard in Napa Valley. Clean and crisp
with aromas and flavors of apple and pear with a bit of
honeysuckle, this wine is medium-bodied with a touch of
citrus and pineapple in the lingering fresh finish.
SRP $22.00
Hess Select Treo 2014
This red blend is composed of 30% Petite Sirah, 30%
Syrah, 17% Zinfandel, 8% Merlot, 8% Malbec, 4%
Cabernet Sauvignon, 2% Mourvedre, and 1% Carignan
sourced from top California vineyard sites. The wine
was aged one year in previously used oak barrels. Rich
and flavorful with ripe red berries and pomegranate, a
medium body, smooth, soft tannins and a juicy finish.
This easy-drinking wine is a go-to red that is perfect with
anything from salmon to hamburgers.
SRP $19.00
Hess Collection Allomi Napa Valley
Cabernet Sauvignon 2014
The Allomi Estate Vineyard sits in the rolling hills of
northern Napa Valley and enjoys a long, warm growing
season. The 210-acre vineyard has six different Cabernet
Sauvignon clones growing on the well-drained soils.
This wine has intense aromas and flavors of blackberries,
currants, and cassis with a full body, velvety tannins,
and a bit of licorice in the plush and persistent finish.
SRP $32.00
From the West Coast to the Third Coast,
enjoy California wines all month long,
and then saddle up for Texas Wine Month in October.
Donald Hess dreamed of making top quality wines from the high altitude slopes of Mt Veeder in Napa Valley in 1978. He had his
first vintage in 1982 and he opened the winery to the public in 1989. Today, his daughter and son-in-law oversee all operations,
but they continue to follow Donald’s philosophy of “nurture the land and return what you take.”
Dave Guffy became the Director of Winemaking for the Hess Collection in 1999, only the second winemaker to be employed
there. He believes that what happens in the vineyard will dictate the quality of the wine. He walks the vineyards year round and
tastes grapes throughout the growing season, carefully working each site to increase the full flavor potential. Every year offers
new and different challenges. He believes in working with each season, not against it, in the hopes that this year will be better
than the year before it.