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Wine Wednesday: Booker 2014 Red Blend, Oublie, Paso Robles

As you may know, since the very beginning the girl & the fig has offered an exclusively “Rhône-alone” wine list.

We’ve always loved that featuring unique Rhône wines gives us an opportunity to begin a conversation with our guests, perhaps introduce them to something new, as well as to present talented and innovative producers we believe in.

This week: Booker 2014 Red Blend, Oublie, Paso Robles

The story of Booker:

The name Booker comes from the two orphan brothers, Claude and Dick Booker, who had purchased the land in the late 1920’s. By the turn of the century the Booker brothers had acquired over 1,200 acres on Paso's Westside. The Booker brothers were Paso's favorite sons, dedicating their lives to being great farmers and humanitarians. Aside from lending their farming knowledge and manual labor to neighbors and those in need, they were the area's biggest philanthropists, leaving 100% of their estate to charity when they passed, Dick in 1990 and Claude in 2000.

Eric and Lisa Jensen purchased 72 acres of the property in 2001 with the intent of growing the best fruit for some of the best wineries in the area (Linne Calodo and Saxum). After making wine with Justin Smith (of Saxum) for five years and Stephan Asseo (of L'Aventure Wines) for two years the Jensens decided it was time to create their own expression with Booker Vineyard. The 2005 Vintage was Booker Vineyard's first release with the wines being made by owner Eric Jensen. Source

Tasting Notes:

Arguably the biggest and most concentrated Oublie ever, this wine reminds us of a Chateauneuf du Pape Vieilles Vignes from Marcoux or Janasse. Lots of ripe red fruit characteristics but a gorgeously proportioned mid-palate that you don't usually get from Grenache and Mourvedre. Feel free to crack this wine anytime.

Pairings:

At the girl & the fig we’d recommend pairing Booker 2014 Red Blend, Oublie, Paso Robles with grass-fed steak tartare (traditional with raw egg, caperberries, lavender sea salt, toast), steak frites (6-ounce flat iron steak, frites, roasted garlic & herb butter), sonoma mountain beef burger (grilled onions, house-made pickles, frites) and hard cheeses.