Charles Smith calls the Walla Walla Valley and Seattle his home and the headquarters for his internationally recognized wines, SIXTO, Casa Smith VINO, K Vinters, SUBSTANCE, and B. Leighton Wines. Charles is the only person to have received Winemaker of the Year distinctions by both Wine Enthusiast, and Food & Wine. The wines CS has made have received over 386 scores of 90 points and above. And here is a new one for you to enjoy.
Charles Smith "Wines of Substance" Cabernet Sauvignon 2016
When I started to research this wine, I discovered I probably could not say much more than the four highly regarded wine writers did, so here is what they wrote.
WA 92 - The wine offers up classic aromas of crushed cassis, loamy soil and pencil lead. On the palate, it’s medium-bodied, layered and flavorful, with chewy but ripe tannins and succulent balancing acids, concluding with good length. Considering the scale of this cuvee and the pittance it commands, it’s a remarkable achievement.
WA 90 Dark and spirited, with appealing blackberry, black olive and smoked anise flavors that build toward big but polished tannins. Drink now through 2024.
JS 92 - firm and linear red with currants, blackberries and hints of chocolate. Medium to full body, firm and velvety, chewy tannins and a juicy finish. Real cabernet at a real price.
JB 93 - 2016 Cabernet Sauvignon was vinified in tank before being pressed to barrel where it went through malo. Aged 13 months in barrels, its vibrant purple color is followed by a terrific bouquet of blueberries, cassis, scorched earth, and spice. Deep, rich, full-bodied, and beautifully balanced, this is the real deal, ladies and gentlemen, and it’s a no-brainer purchase. Just pretend you paid three times the price.
See what I mean? Not a lot left to say about this wine other than try it it’s a steal at $17.99
Grilled Hanger Steak with Fennel Salad
What you will need:
2 garlic cloves
¾ cup vegetable oil
1 cup cilantro leaves with tender stems
1¼ cups parsley leaves with tender stems, divided
¾ cup mint leaves, divided
1½ pounds hanger steak, center membrane removed
2 tablespoons sherry vinegar
1 teaspoon fresh lemon juice
1 teaspoon honey
4 tablespoons olive oil, divided,
Freshly ground pepper
2 fennel bulbs, cored, cut into wedges
2 large tomatoes, cut into wedges
3 ounces feta, cut into 2x½-inch pieces
How to make it:
Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resalable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper. Prepare a grill for medium-high heat. Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain. Meanwhile, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and beginning to soften, about 2 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside the steak.
Recipe adapted from, bonappetit.com
The Wine Guys