Just north of Healdsburg in Sonoma County lies Simi Winery. Begun by two Italian immigrant brothers, Simi has been making wine for over 140 years. Most of the vineyards in this area lie within the Alexander Valley AVA and are used for making Simi’s Bordeaux varietals such as the Cabernet Sauvignon and Merlot wines. A little further south in the Russian River Valley AVA the cooling fog from the Pacific Ocean drifts into the vineyards planted to varietals such as Chardonnay and Sauvignon Blanc helping to raise the acidity while fully developing ripe fruit flavors.
We offer four Simi wines at the store and they range in price from $15.99-$27.99. If you are looking to enjoy a grilled steak with roasted mushrooms then pick up a bottle of the 2015 Cabernet Sauvignon. The small amount (2%) of Cabernet Franc adds a nice spice element to the wine, while the Merlot (13%) brings some of its softness. But, the 83% of Cabernet Sauvignon is what this wine is all about. A little toasted oak and blackberry and plum are noticed first with a spicy and brighter mid palate, finished with well balanced tannins and a touch of roasted coffee notes.
If you tend to enjoy a medium-plus body wine that is smooth and little silky then the 2015 Merlot will be to your liking. This is the type of wine that will hold up to smoked foods or be enjoyed with roasted salmon. Bright red fruit with sweet vanilla notes to start and finish with toasty oak notes and a hint of cocoa.
A well balanced oaky and buttery Chardonnay your thing, then try the 2016 from Simi. The nose presents with nearly all aspects of Chardonnay from pineapple, green apple, and Meyer lemon to toasty brioche, vanilla, and flint. On the palate you get some white peach and nectarine with toasty vanilla, a slight wet stone minerality and orange peel on the finish. Any dish you enjoy with a garlic lemon beurre-blanc is going to complement this wine.
The 2017 Sauvignon Blanc is everything you expect, fresh, bright and crisp. Start with lemon and hints of grapefruit, notice the herbs and stone minerality and finish with obvious acidity and flavors of lemongrass. This will complement goat cheese or prosciutto with melon very well.