Medlock Ames is a winery that I have been working with for over 10 years in my various capacities in the wine industry. I’ve poured their wines by the glass, I’ve sold bottles and cases to clients to stock their cellars, and I’ve used them for regional seminars. I know that at their winery they respect the land, the people and the process, while adhering to organic viticulture. All their fruit comes from their Bell Mountain estate in Alexander Valley and really reflects the beauty and authenticity of Sonoma County wines.
The Beauty of Sonoma Wines
There is always a tug-of-war between Napa and Sonoma in the wine world. Napa is famous for its big, brawny Cabernet Sauvignon with polished tannins and ripe, round, fruit profile. Sonoma is a bit more delicate in comparison, though it’s by no means lightweight.
Sonoma is a touch cooler and has more climate-moderating influences from the Pacific Ocean, so the flavors are a bit less jammy and plummy and a bit more herbal and savory. Both regions produce benchmark styles sought after by collectors and restaurants around the world, but I generally prefer the more food-friendly styles of Sonoma Cabernet.
More Than Just Cabernet
It’s almost impossible to discuss California or any of its appellations without talking about Cabernet Sauvignon. It literally put California on the world wine map. That being said, generally, if you like Cabernet in California, Merlot will also be in that same universe. I know - Merlot has struggled with reputation lately, but honestly, there is so much good Merlot now because it’s not “cool.” Very often, it’s a bargain compared to Cabernet. Don't sleep on the Malbec, either.
About Michael
Michael Meagher is one fewer than 300 Master Sommeliers in the world and serves as the chairman of the board of directors for the Court of Master Sommeliers, Americas. Since 1969, The Master Sommelier Certification has been the highest recognized achievement of wine professionals. The exam is widely regarded as one of the most difficult tests in the world. With over 20 years of experience in the hospitality industry, Michael has a rich education from around the globe. With degrees from Harvard University, the Culinary Institute of America, the University of Adelaide in South Australia, and a Diploma from the Wine & Spirits Education Trust in London, his experience is shared with every glass he pours.
