As soon as I tasted each of four wines from Blackbird Vineyards (sent as samples), I was impressed by their expressive palate profiles and uncanny ability to pair with foods I love. Surely you know the moment when you take a sip and remark, “Now this is *damn* good!” followed by another pour! I experienced just that.
But there’s more. As I soon learned, each wine was an example of Blackbird’s commitment to quality in the glass by partnering with an exclusive selection of prestigious organic vineyards in Napa Valley. Aaron Pott, who just so happened to be named Winemaker of the Year in 2012 by Food & Wine Magazine, is Blackbird Vineyards’ winemaker and equally as impressive as the wines I tasted.
Aaron Pott – Photo Credit: Blackbird Vineyards
Thanks to a delightfully energetic one-to-one zoom call with Aaron, I discovered his intriguing backstory, thoughts about winemaking and some intel on what sets Blackbird Vineyards and their wines apart from many other Napa Valley wines.
With a laugh, Aaron mentioned a bit of family history. His first wine experience began at the age of 9 when he asked for a glass of milk in a Paris bistro. The waiter exclaimed “milk is for babies!” and served him a glass of watered-down red wine instead. The result of this spontaneous event was a fueled curiosity on Aaron’s part that ultimately led him to a career in the wine business.
Aaron studied oenology at the University of California-Davis and a master’s degree in Viticulture from the Université de Bourgogne in Dijon, France. Upon graduating, he became assistant winemaker at Newton Vineyard, then winemaker at Château Troplong Mondot, Premier Grand Cru Classé St. Emilion. After that stint, he became winemaker and general manager of Château La Tour Figeac Grand Cru Classé St. Emilion.
With six years of experience in France, Pott returned to the United States and accepted a position at Beringer Wine Estates where he was winemaker for the company’s brands in France, Italy and South America. In 2001 he became winemaker at St. Clement in St. Helena and in 2004, he became winemaker and general manager at Quintessa.
Blackbird Vineyards became known first for its Napa Valley Merlot, a contrast to the Cabernets most expected from the area. The vineyards’ initial 2003 bottling was produced from a small lot of grapes that weren’t claimed by other winemakers. The wine went on to receive accolades including Vinfolio’s statement, “the best Merlot nobody has ever heard of.”
How did Aaron Pott get to Blackbird Vineyards? By 2007, he started his own brand and consulting business. One afternoon “I ran into winemaker Sarah Gott who wanted to leave Blackbird Vineyards and work for her husband, Joel Gott. Blackbird Vineyards was a perfect fit for me. I love Right Bank Bordeaux.”
Pott explained that he’s “working with grape varieties not all are working with. People are rethinking big bold wines in the region. At Blackbird Vineyards we’re making elegant, restrained, complex wines with less alcohol.”
He shared that working at Blackbird Vineyards is “a pleasure. I have full rein as to what to do. When I came here, there were only two vineyards. Now more vineyards are being selected for their cool climate, altitude, and/or area. If the vineyards aren’t already organic, we give the owners the tools to start the process.” Pott’s mission is to produce wines that are terroir driven with a commitment to quality.
Stagecoach Vineyard – Photo Credit: Stagecoach Vineyard
Derived from his experience in France, choosing the optimal barrel for aging is crucial in order for the wines to develop “character and complexity.” Thanks to Pott’s efforts, “Blackbird Vineyards partners with the most renowned cooperage houses from which the barrels are personally selected to meet our exacting requirements.”
Right Bank Bordeaux wines, Merlot and Cabernet Franc, are the focus at Blackbird Vineyards, yet other blends and varieties are produced, too.
2019 Dissonance Napa Valley Sauvignon Blanc ($20) from 87% Sauvignon and 13% Semillon cultivated in cool climate vineyards in Carneros (Hudson Vineyard) and Knight’s Valley (Bavarian Lion Vineyard) was rife with stone fruit, honey and florals on the nose with vibrant acidity and elegant notes of cardamom, apricot and tropical fruits on the palate. This lovely wine was aged in clay amphorae and French oak barrels. Refreshing and utterly delicious, drink this beauty now!
Right Bank wines shine at Blackbird Vineyards and with a name “Paramour” you know this wine will be exceptional. It was. 2016 Paramour Napa Valley Proprietary Red Wine ($135) was sexy, sensual, and seductive… with every sip. 82% Cabernet Franc, 15% Merlot, and 3% Cabernet Sauvignon were cultivated in Yountville (Shiflett Vineyard), Crocker & Starr Vineyard, Carneros (Hudson Vineyard), and Vaca Mountains (Stagecoach Vineyards) and aged in French oak for 21 months. I discovered brilliant aromas of blueberries, dark cherries, eucalyptus, mushrooms and earth leading to rich flavors of purple flowers, juicy plums, and cocoa, all lifted by moderate acidity and lush tannins. Drink now with your favorite recipe for duck breast, per Aaron Pott’s suggestion, or wait fifteen more years for this wine to truly command the palate.
To be honest, I was laughing too hard when Aaron told me how Pickett responded. What do you think his answer was? Or should we ask Aaron Pott?
Cheers! ~ Cindy
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Michael
Cindy Rynning