A Dash of Basel, a Touch of Oak

I had the pleasure of sitting down with Trey Busch of Basel Cellars this past week and enjoyed the opportunity to catch-up and of course...taste wine.  First, if you haven't met Trey, you need to - for he is one of the many "nice guys" of Washington wine.  As the representative of the beautiful Basel Cellars - one might expect an aire of snobbery, high-maintenance or elitism - but, no...not even close, Trey is easy going, down-to-earth, smiling and smart.  A far cry from the some of those Napa types I've met...

These common folk qualities may be the common traits of our local wine pros... for even though the public seldom sees or considers: the work, effort, thought, lab tests, constant cleaning, racking and labor it takes to produce fine wine - these men and women still seem to keep the glamorous and romantic notions alive in my eyes.  The common folk approach to wine is one - as a Director of Wine - of my highest priorities.  It may be easy to geek out on a bottle or producer or wax poetic about the terroir and minerality, tannin management and complexity, but most of whom I serve are looking for pretty much - one thing.  The Mmmmmmm Factor.

Basel Cellars wines are now showing the Mmmmmm Factor.  This is important because, 1st impressions are strong impressions and in the Food & Wine Business, nothing beats the sounds of Mmmmmmm.  Allow me to qualify this...Trey has consistently produced high-quality wines with pride and integrity.  These wines have shown great concentration and texture (good things).   But the Mmmmmm factor in these wines haven't always been immediate...and when we open a bottle or take that first sip we want Mmmmmm.   Think about it - what do you look for in wine?  Expression, Place, Craft, Terroir and Mmmmmm... the last may not always be the first, but it is perhaps the most desired - especially in sales.  Trey's use of oak is more restrained with an emphasis on seasoning and integration.  He has worked diligently to manage tannin astringency and has rediscovered the joy of regional blending.  Remember 2004?  Harsh and cold...lots of lost fruit...but a forced rededication to the art.  How to blend - recognize components and harmonize. 



Basel Cellars Claret was in one word Tasty!  His Red Wine (St. Emilion blend - Merlot & Cab Franc) - supple, concentrated and lengthy, 2004 Cabernet Sauvignon - boysenberries spiced with cloves and his Syrah a bright and fresh fistful of blueberry, thyme, and peppercorns.



Just a Touch of Oak these days is the right dash for Basel Cellars.

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