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2001 La Muse
TASTING NOTES
Just beginning to enter maturity, and doing so with grace and style, 2001 La Muse is bright with a ruby-garnet core of color, and a nose reminiscent of mature Pomerol. Complex and exotic flavors of sandalwood, dried cocoa, dried potpourri, and cigar box are balanced with the sweetness of dried raspberry, pomegranate, and cranberry, along with subtle and well-integrated French oak nuances. The palate is a paragon of balance and complexity, showing fruit, spice, and structure in perfect harmony, and leading to a very long, complex, memorable finish.
Tasting Date: July 2024
VIGNERON NOTES
"Revisiting 2001 La Muse, I’m reminded of the structure, depth, and longevity this vintage promised in its youth. Representing a high-water mark in the history of great California vintages, this was my first year at Vérité where nature gave us everything we could ask for and more. All that we had accomplished and experienced since our inaugural year of 1998 prepared us to take advantage of this moment!
"The spring of 2001 began with dry weather through March and April, leading to an early budbreak, which was followed by a very cold and somewhat frosty April. But then, beautiful weather in May and June made for a perfect bloom with small clusters and berries, promising concentration and character. Throughout the summer months and into September, we had mild and consistent weather, which provided even ripening and beautiful purity of fruit, with firm tannins, and brilliant acidity. Harvest began on August 30th and our last blocks were brought in on September 14th, 2001.
"As 2001 Vérité enters early maturity, we are witnessing a realization of the promise the wines held in the early days when I was blending and bottling them. Today, they are wines of structure, complexity, character, and elegance, and they will continue to age for future generations to experience. I hope you will enjoy this very special vintage for many years to come."
Vigneron Pierre Seillan
WINE INFORMATION
BARREL AGING: 16 months in French oak, majority new
COMPOSITION: 87% Merlot, 12% Cabernet Franc, 1% Malbec
APPELLATIONS: Alexander Valley, Bennett Valley, Knights Valley
ACCLAIM
100 Points
"2001 was the first truly great vintage for Jess Jackson and Pierre Seillan, and that is evidenced by the utterly perfect 2001 La Muse. Over three-fourths of it came from the Alexander Mountain Estate of Jess Jackson, and the rest from Chalk Hill, Knights Valley, and a tiny bit from Bennett Valley. This dense purple-colored effort exhibits notes of licorice, crème de cassis, plum sauce, violets and truffles. Full- bodied with magnificent density, overall equilibrium, stunning purity, sweet but abundant tannin and a fabulous finish, this profound wine remains a baby at age ten. Give it another 5-6 years of bottle age and drink it over the following 35-40+ years. It is very French in style even though one could argue that this level of concentration can only be achieved by a handful of wines from Pomerol and St.-Émilion."
Robert Parker, Jr.
Robert Parker Wine Advocate, May 2011
SEARED FLAT IRON STEAK WITH SPIGARELLO & CHERRY TOMATOES
From the Seasons cookbook, co-authored by Vérité estate chef Justin Wangler
Serves 4
1 (1.5 pounds) Flat Iron Steak
Kosher Salt
2 Tbs Rice Oil
Freshly Ground Black Pepper
4 Tbs Extra-Virgin Olive Oil
2 Pounds Spigarello, thick stems removed (about 10 oz. cleaned)
1 Clove Garlic, thinly sliced
1/2 Pound Cherry Tomatoes
Sel Gris, for finishing
PREPARE THE STEAK
Remove the steak from the refrigerator. Pat dry with a paper towel and season each side with 1 teaspoon kosher salt. Let sit at room temperature for 30 minutes. Pat the steak dry again with a paper towel and sprinkle lightly on both sides with kosher salt.
SEAR THE STEAK
Preheat a 12-inch heavy-bottomed cast-iron skillet over high heat for 3 minutes. Add the rice oil, swirl the pan to distribute evenly, and then let heat for about 1 minute, until the oil begins to smoke. Place the beef in the pan and press down gently with a spatula for 1 minute. Cook for 4 to 6 minutes, depending on the thickness. Flip the steak and cook for 4 to 6 minutes longer for medium rare (127°F on an instant-read thermometer). Transfer the steak to a cutting board and season with salt and pepper if desired. Let rest for at least 5 minutes while you cook the spigarello.
COOK THE SPIGARELLO
Pour off the steak oil from the pan, give the pan a wipe, then reduce the heat to medium and add 3 tablespoons olive oil. Let the oil heat for 1 minute. Add the spigarello and 1 teaspoon salt and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 1 minute longer. Move the spigarello to one side of the pan and slide that side of the pan off the heat. Add the remaining 1 tablespoon olive oil and the cherry tomatoes to the other side of the pan still over the heat and cook, shaking the pan slightly to turn them, for about 2 minutes, until the skins pop and the tomatoes are warm.
TO SERVE
Cut the steak against the grain into 4 uniform pieces. Divide the spigarello and tomatoes evenly among individual serving plates and top with the steak. Pour any remaining steak juices over each serving, then sprinkle with the sel gris and serve.