EmanuelTres.com http://www.emanueltres.com Fri, 11 Jan 2019 17:36:34 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.12 emanuel tres in the KCET magazine http://www.emanueltres.com/?p=663 http://www.emanueltres.com/?p=663#respond Mon, 23 Jul 2012 20:12:55 +0000 http://www.emanueltres.com/?p=663 Continue Reading]]> KCET Food
California Wine: Simple Pleasures
by Michael Newsome
on May 29, 2012 1:16 PM

Sometimes you just want a glass of wine.
You don’t want to think about what to pair it with, or consider saving some of it for tomorrow. You want a wine that is ready to drink straight out of the bottle. In addition, you want a wine that won’t set you back a week’s pay just for an evening of intoxicative indulgence. Everyone needs wines like this, from casual drinkers to well-weathered wine professionals. So who better than a wine professional to create a line of wines that fit this profile perfectly?
Enter Chris Keller, wine consultant and, now, winemaker. Keller has long curated the lists at Santa Monica’s Bar Pintxo and Joe’s on Abbot Kinney. He recently put together the well-balanced wine list at Andrew Kirchner’s newly-opened Tar and Roses. Keller has decided to take his love and knowledge of wine and apply it to the production of his own line of wines, Emanuel Tres.
Inspired mostly by the wines of Spain, Chris currently produces four offerings; I had the pleasure of trying three. In his bright and boisterous Blanco, Grenache Blanc is the major player at 95% with a drop of Viognier adding just the right amount of aromatics and viscosity to this quaffable white. Next there is Tinto, a Tempranillo-dominant red with a fair dusting of Syrah to deepen the color and add some beautiful blue fruit. And finally there is his Garnacha, where, on the label, Keller references the French in calling it the Pinot Noir of the south (of France). This is a wine that is light on its feet, pretty on the nose and gone from the glass before you know it.
All three of these wines, dare I say it, do NOT need food — they are a pure delight on their own. That is not to say that pairing them with food would be difficult. Quite the contrary. Drinking these wines with a meal would be delightful, just not necessary. So, with so many wines available that are amazing when served with the right food, it is wines that don’t require food we are short on. It only makes sense that someone who’s paired food and wine for years would make a line of affordable wines that stand well on their own.
The trio of Emanuel Tres wines retails for about $18-$20 a bottle.
[Photo of the the line of Emanuel Tres wines from their website.]
Los Angeles resident Michael Newsome, a wine buyer for Whole Foods and a Certified Italian Wine Specialist, joins us every Tuesday for an exploration of California wine. See his previous posts here.

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dennis schaefer on emanuel tres wines-santa barbara news-press http://www.emanueltres.com/?p=661 http://www.emanueltres.com/?p=661#respond Mon, 23 Jul 2012 20:12:26 +0000 http://www.emanueltres.com/?p=661 Continue Reading]]> SANTA BARBARA NEWS-PRESS

By Dennis Schaefer
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September 1, 2016 5:28 AM
I first became acquainted with Chris Keller way back in the last century. In the ’90s, Los Angeles was a hotbed of restaurant activity and he was deeply involved in the wine and food scene. As a wine writer and restaurant reviewer, I knew it was only a matter of time before our paths crossed. Incredibly wine knowledgeable and deft at wine and food pairings, Mr. Keller created many wine lists, continuing to do so to this day at places like chef Joe Miller’s Bar Pintxo in Santa Monica, one of my favorites.
And then it was only a matter of time before Mr. Keller got bit by the winemaking bug. Of course, he looked toward Santa Barbara County and, at first, tried his hand at making chardonnay and pinot noir. But later, after a trip to Spain, he found striking similarities between the terrains of Rioja, Ribera del Duero and Catalonia and the rolling hills of the Central Coast. Thus Emanuel Tres, named after his grandfather, uncle and brother, was born to produce (mostly) Spanish • style wines from locally grown grapes. It’s a niche that’s way less crowded than the pinot noir field, and a distinctive one at that. If you’re looking for something a little offbeat (for California) but very tasty, these Emanuel Tres bottlings will surprise you.
• Emanuel Tres Blanco, Santa Ynez Valley, Camp 4 Vineyard 2013 ($20): Technically, this blanco could be called grenache blanc, even though it has a small amount of viognier in the mix. It has a fresh and expressive nose, almost exotic, with apricot, yellow melon, persimmon and lightly brewed tea as well as a distinct and pleasant minerality. The flavors are of green apple, poached pear and fresh apple cider with supporting elements of brewed tea, gunpowder, cinnamon, nutmeg and jasmine. Did I mention that it’s almost exotic? But it’s still well within the flavor profile range of any California wine taster’s experience. Satisfyingly delicious, it will pair well with seafood • bring on the oysters!
• Emanuel Tres Viognier, Santa Ynez Valley, Camp 4 Vineyard 2014 ($23): This seems a little austere and foreboding on the nose. However, given time to warm up in the glass, it shows apricot and peach along minerality, wet stones and floral notes. That gives way to apricot, peach and nectarine skins on the palate, ripe but not sweet and with more incredible minerality. Not in the least blowsy like so many viogniers, this one is focused with pinpoint acidity to make the stone fruit flavors really pop in the mouth, all the way to the scintillating upbeat finish.
• Emanuel Tres Tinto, Santa Ynez Valley 2013 ($20): Made entirely from tempranillo (a mainstay red variety in Spain), this is one of the few California examples. Verdad, Martian and Longoria are among the few local wineries that have been attracted to the grape. This version has a meaty, gamey, earthy nose coupled with deep, dark berry fruit. Fashioned after the tempranillos from Ribera del Duero, it exudes a youthful personality while, at the same time, has gained some gravitas from its time spent developing in the bottle. Dark plum and blueberry are the dominant fruit flavors aided by hints of saddle leather, brewed black tea, clove and cardamom. The flavors have great immediacy on mouth entry but also display a dark and moody aspect on midpalate that give it length and depth. A keeper.
• Emanuel Tres Carignane, Santa Ynez Valley, Camp 4 Vineyard 2011 ($23): If the playbook on growing and vinifying tempranillo in California is scarce, then the road map for carignane is nonexistent. Even in the Old World, it’s used as a blending variety and rarely bottled on its own (though a great example is Domaine Lafage Tessellae Carignan Vieilles Vignes 2013). This one has aromas of strawberry and cranberry segueing into black fruits with tobacco leaf and a certain loamy earthiness. In the mouth, dark raspberry, candied violets, damson plum, cassis and melted asphalt on a hot day along with just enough of a touch of underbrush, garrigue and minerality to heighten and enhance the awareness of the clarity and depth of the fruit flavors. It’s juicy and jumpy but with depth charges of flavor and complexity that will draw you back in for another taste.
• Emanuel Tres “Tinto Roberto” Syrah, Santa Ynez Valley, Larner Vineyard 2012 ($32): Named for Mr. Keller’s father, this syrah shows sweet, ripe fruit aromas from the get• go along with a pleasant and inviting savoriness. Racy dark fruit on the palate • blackberry, black plum and boysenberry • is well integrated with a sense of dry aged beef, olive tapenade, dried herbs, exotic spices and minerailty (of course!). But what keeps you coming back are the pristine flavors, clean and so expressive with the sweet ripeness of the fruit clearly spotlighted. Moderately bodied, with rich textural complexity and density, it displays a powerful elegance on midpalate and the finish.

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ian cauble, ms on tinto roberto syrah http://www.emanueltres.com/?p=659 http://www.emanueltres.com/?p=659#respond Mon, 23 Jul 2012 20:11:57 +0000 http://www.emanueltres.com/?p=659 Continue Reading]]> EMANUEL TRES, SYRAH,

Occasionally when I put my nose in a glass of California wine, time seems to stop. I wonder how something so incredible can be made in our own backyard. It really comes down to the clone, soil, climate and farming. Today’s 2012 Emanuel Tres, Tinto Roberto Syrah from Santa Barbara’s Ballard Canyon AVA is just such a wine. Derived from a special clone from the celebrated hill of Hermitage, this stunning Syrah was nurtured in a unique parcel from the organically farmed Larner Vineyard. This wine offers the classic flavor profile and elegant balance of a Northern Rhône Syrah with the perfect richness of fruit that combine to make it one of the best domestic Syrahs I have ever tasted. This staggering expression of old world elegance with a west coast accent will make you rethink California Syrah forever.
Ian Cauble, MS.

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chris keller in the los angeles times http://www.emanueltres.com/?p=55 http://www.emanueltres.com/?p=55#respond Thu, 03 Feb 2011 16:15:56 +0000 http://www.emanueltres.com/?p=55 Chris Keller on Spain, Albarino and Jelly Roll Syrah

Chris Keller is both wine consultant (Joe’s Restaurant, Bar Pintxo, Tar & Roses) and vintner (emanuel tres).
By S. Irene Virbila

April 5, 2013, 5:23 p.m.
Wine consultant Chris Keller is responsible for the wine lists at Joe’s Restaurant in Venice, and Bar Pintxo and Tar & Roses in Santa Monica. But he also makes his own wine near Santa Maria and sells that at the restaurants (and others) too. The wines he makes under his “emanuel tres” label are influenced by Catalonia and, as he puts it, have an accent on freshness. They include a Blanco (Grenache Blanc) and a Tinto (a young Tempranillo). And he also makes a Rosado or rosé, because, he says, “I want to have a wine to drink at the Hollywood Bowl!”
What’s your favorite wine region to visit?
Spain. I really like the variety from east to west coast, to north. Everybody makes something completely different than everybody else. But I think the main attraction is that people are making wines that are really good with food and making wines very naturally — with native yeasts and not very much alcohol. Because of that lack of manipulation, you get very varietally specific wine that tastes like the place it comes from. And that quality is important to me when I’m trying to put a wine list together that goes with food.
Rioja has probably has influenced me as much as any.
My favorite spot there is Elciego in the Rioja Alta, a little postage stamp town that’s so quaint and great. I go into the market and hold up two fingers and the lady will give me two bottles of wine with no label on it for 1.75 euros. And the wines are just a beautiful representation of the region.
What’s the sleeper on your lists?
The Avinyó Brut Reserva Cava, an incredibly high-quality sparkling wine from Penedes. It’s really reasonably priced, one-third the price of Champagne — and delicious. It matches really well with first courses. You can also serve it with dessert. Cava makes you smile. For me it’s all about having fun.
If you could encourage every customer to buy just one bottle, what would it be?
The Do Ferreiro Albariño from Galicia in Spain. It’s awesome. They make three levels: regular, old vines and an Albariño in barrique. I think the minerality and the richness are something that domestic wine drinkers probably have not experienced. The combination of cool climate and really gravelly soil makes a really bright, brilliant wine.
What’s the last wine that really blew you away?
Jelly Roll makes a Syrah from Arroyo Grande’s “Rim Rock Vineyard.” This wine is amazing, like a combination of Hermitage and St. Joseph with new-world fruit component and no new oak at all. It’s strictly an expression of the vineyard in the bottle, really beautiful.

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