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Markus Wine Company Red Wines are a new example of what’s possible in Lodi, California

Markus Wine Company
I first met Markus Niggli at the 2016 Wine Bloggers Conference. Fittingly, we were out walking in a vineyard and struck up a conversation. I was very impressed with his “not your typical Lodi white wines”.  Earlier this year, I had the opportunity to try several of his white wines. They were lean, and fresh and a refreshing change from typical California levels of ripeness. This fall, Markus sent samples of his new red wines and I couldn’t wait to dig in.

Markus’ website describes their approach as follows:

“We sum up our winemaking in two words: fruit and age. We want wines to be “zeitlos” – ageless and memorable – to drink young or with a decade or more of age, and still be absolutely elegant. Our wines are fruit-driven, but balanced with higher acidity than you find in many wines, and with soft, integrated tannins, to be enjoyed with meals. We believe real winemaking happens out in the vineyard, so that in the winery we do as little as possible, using natural yeast and natural ML.”

Markus Wine Co “Domo” is a Carignane dominated blend

Markus Wine Co. “Domo” 2015 (winery sample, $39 SRP)
75% Carignane from Borra Vineyards Church Block, 15% Petite Sirah, 10% Syrah both from Borra Vineyards Gill Creek Ranch. Vinified using native yeast and native malolactic fermentation, aged 17 months on 25% once filled French oak. 13.8% abv 0.29 g/l residual sugar – dry

Eye: Clear, medium ruby color with a cool edge
Nose: Clean, medium intensity. Red fruit, strawberries and tart cherries. Pine needles and a bit of leather in the background.
Mouth: Dry, medium body, medium+ acidity, medium- tannins, nice cherry fruit with earthy undertones, nice medium finish. Excellent food wine, fruit forward and clean but not plush or plump or overextracted.

“Sol” is a Petite Sirah, Syrah and Mourvedre blend

Markus Wine Co. “Sol” 2015 (winery sample, $39 SRP)
Mixed-blacks blend of 42% Petite Sirah from Borra Vineyards Chuch Block, 37% Syrah from Borra Vineyards Gill Creek Ranch, and 21% Mourvedre from Silvaspoons Vineyards. Vinified using native yeast and native malolactic fermentation and aged 23 months in 75% once filled French oak. 14.9% abv, .59 g/l rs – dry.

Eye: Clear, medium ruby with a cool edge
Nose: Clean, medium intensity. Deepest dark black fruit, blackberries. Ripe but not at all raisiny. Nice leather and earth underneath the fruit. Just a touch of vanilla far in the background.
Mouth: Dry, medium+ body, medium acidity, medium tannins. Deep fruit with plenty of leather, tobacco, cocoa and a touch of vanilla.

A Ribeye Roast Test for Markus Reds
Sunday afternoons are made for low and slow cooks, so I decided on testing out Markus’ red wines with a ribeye roast cooked at low temperature with just a bit of smoke. How did the wines do with the food?  Both were very nice. True to their description, they are clean and fruit forward but not overdone in any way. They both had plenty of acidity and were built to enjoy with food.  I had a slight preference for the Sol with the medium-rare roast ribeye, but both were very enjoyable. Well done and again, a new peek into what is possible in Lodi! (click on any photo for full size slide show, “escape” to return)

Reality of smoking in Minnesota in the winter: mid-day temperature 5 deg. F. I shoveled the snow off the deck in order to fire up the grill

Prime rib slow roasted on the grill with herbs. Just fine with old world wines.

Sunset just after 5pm, temperature drops below zero, but the grill is happy

Patience rewarded

Done just right for me, what’s your preference?

The most difficult thing with slow roasting meats is that you’re not quite sure how long they will take to cook, the meat is done by temperature, not simply by time. Vigilance and a bit of flexibility are required to have everything come together at the same time. Today, it worked!