Anglim Winery: 40th Birthday Road Trip

The tasting room for Anglim Winery is housed in Paso Robles’ historic train station. The rail tracks still run behind the building, and while we were there, the one Amtrak train of the day came through, as you can see by the photo below.

Amtrak train at Anglim Winery

Riders of Amtrak’s Coast Starlight, might I suggest staying overnight in Paso Robles and making Anglim Winery your first stop? Trust me, you’ll thank me later. Steffanie Anglim, who poured for us, is lovely, the wines are great, and they often have cheeses out (we liked the Barely Buzzed from Beehive Cheese Company).

Anglim Winery

2008 Grenache Blanc: We were surprised to taste this again at Anglim. We’d never seen a grenache blanc before, and now we had two in one day! This was very different from Ortman’s version. It had a subtle smell of pears, and the flavor was reminiscent of clementines and the tartness of grapefruit (but none of the bitterness).

2007 Rousanne: This smelled of honey and kiwis; in fact, the scent reminded me powerfully of a honey kiwi ice cream I had on board an Air New Zealand flight from Melbourne to Auckland about nine years ago. It was very tasty, with flavors of honey and grapefruit.

2007 Pinot Noir: These grapes came from the Fiddlestix vineyard, the same vineyard from which Ortman sources the grapes for their pinot noir. The two share some flavor elements. This had an aroma of caramel and raspberries. When I tasted it, I was first hit with the “brulee” element of creme brulee. Then I tasted plums and blackberries, followed by leather at the finish.

2008 Pinot Noir: This smelled of honey, that brulee part of creme brulee, leather and fresh laundry. It was a fruit-forward wine with elements of caramel and a strong flavor of leather on the finish. It was my favorite pinot noir of the day.

2006 Grenache: It smelled like blackberries and coffee grounds. The flavor was well-rounded, reminiscent of raspberries and cherries, with tannins highlighted at the finish.

2007 Mourvèdre: I smelled peppers, spices and something savory. That savoriness was echoed in the taste, which had pepper paprika, bacon (says the vegetarian) and a hit of fruit that came right after the tannins. This was a complex wine I could drink for days just to try to get my head around it.

2005 Best Barrel Blend: This smelled like a great dinner, with aromas of spicy Spanish plums, tomatoes, pepperoni and steak. The complexity continued on the palate, with flavors of pepperoni, plum and blackberry.

2006 Cabernet Franc: I could only describe the scent as “spicy deep red.” As I tasted it, I got a hint of caramel, then a hard hit of pepper and spice, and a little bit of savory tannins on the finish.

2006 Cabernet Sauvignon: The smell was complex: vanilla, lacquer and a subtle scent of savory spices. My tasting notes are as follows: “Just YUM!!!!”

2006 Gorgeous Port: It lives up to its name. It was very savory for a port, with rich raisins and a flavor that reminded me, in the best possible way, of A-1 sauce. I cannot have A-1 sauce anymore due to food allergies, but I think I could happily replace it with Gorgeous Port three nights a week.

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Leave a Reply