#SommelierSips

I’m really excited to announce today’s #SommelierSips as I just tried the wine for the very first time last night!  I thought it too good not to share with you all.
The wine:  Cenyth ~ Sonoma County, California
The name:  ‘Cenyth’ (pronounced sen-eth) is the ancient form of the word, zenith.  Deftly blending Bordeaux style technique with Sonoma county terroir; Cenyth is the expression of young winemaker, Helene Seillan, trained in the vineyards of the France and drawn to the hills of Sonoma County.  To her, winemaking is an art.  And here, balanced between the sunshine and drifting fog (as the label denotes), she has found her ideal canvas.
Label artwork by Julia Jackson, an abstract interpretation of the colors of Sonoma County.  (Yellow=Mustard Flowers  Green=Vineyards  Blue=Ocean  Grey=Fog)
Composed of:  47% Cabernet, 28% Merlot, 10% Cabernet Franc, 8% Petit Verdot & 7% Malbec
History: This is winemaker Helene Seillan’s first wine, as she is the daughter of acclaimed winemaker, Pierre Seillan, creator of Vérité.  (A wine, by the way, if you have not had is well worth the $$$)  Following in her father’s footsteps, she strives to someday make the very famous wines that her father has created.
My Tasting Notes: Super juicy with loads of blackberry, blueberry, marionberry fruit – yet, structured and exceptionally textured with notes of coffee, chocolate and deep mushroom-y spice.  I drank an entire bottle with a girlfriend last night in the blink of an eye!  Just lovely, alluring and silky – all the way to its last drop.
Price:  $60 ~ A wine well worth the price-point here.  Really, very nice!
Suggestive Pairings:  Honestly, I would go with a rare to medium rare filet paired to this wine, with maybe a few sautéed mushrooms on the side.  It’s not too often that I would suggest a cut of steak to wine, but this somehow seems so appropriate for the texture and balance of the Cenyth.  A filet only really because the wine does not scream ‘tannin’ – the filet, without a ton of fat to defend itself against a tannin attack, sounds like a perfect solution – enhancing both the earthy, yet silky characteristics of the wine and meat together.
Where can I get this wine?  The wine is mostly sold to on premise establishments (restaurants) due to the small amount made, however…a little bird on the street told me today that local wine shop, France 44, will have it by the weekend!
#CertifiablyDELISH!