Another great vineyard introduced to me by the Texas Wine Club (website). Enoch’s Stomp (website) is located in East Texas between Longview and Marshall. The address says Harleton. It looks like one I’ll need to visit when I head out that way to catch up with friends. Nice thing, they have vacation rentals, so I won’t have to kick one of the kids out of their rooms to visit.
The Texas Wine Club card describes the wine as “soft floral and sweet tobacco notes. On the palate, cherry and blackberry are tempered with soft spices and plum. Chalky tannins linger just long enough to reveal notes of coffee on the finish.”
The notes say that its fermented in on foudres for 7 days and aged for 21 months in neutral French oak.
Humble is composed of Merlot (59%), Cabernet Sauvignon (24%), Villard Blanc (6%), Sangiovese (4%), Petit Verdot (3%), and 2% each of Syrah and Cabernet Franc.
Recommended pairings were grilled pork chops or other grilled meats as “the wine’s acidity will help cut through the richness of the meat.”
As you can see, I chose to pair it with a Bacon Bruschetta-Stuffed Chicken Breast, Alfredo Tortellini and roasted carrots.
Before trying it with dinner, I got dark fruit and herbal notes on the scent. My dinner companion said “Plum with a subtle note of velvet.” He meant dust. We both got cherry/apple pie filling and soft black licorice.
It was sweet on first taste and a bit astringent (and warming). The taste of black fruit and pepper lingers. It was perfect for Wednesday night dinner with friends.
Final Thoughts
It accentuated the spice on the carrots and was good with the pasta – kind of smoothed out the tang of the alfredo. However, I really liked it with the chicken. It brought out the spice on the chicken and in the wine.
They are on my road trip list for later in the year. Maybe in spring, when East Texas is in bloom.
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