The Calico Cat

When we were garage winemakers, we collected the leftover bits and pieces of Grenache, Syrah, and Mourvèdre into a blend we called “Calico Cat” for its uncertain formulation. It was well selected, because a great, fluffy, calico—Lola—effectively ruled the household. When we made the formal G-S-M blend, we named it for her, too. It stuck.

Lola came to us in 1994 after being rescued from the highway with two broken legs and a whole lot of attitude. She kept order with her two “brothers” with a powerful right paw—the “bonk”—right to the top of their heads. Steve was definitely her preferred human, but she would accept tribute from others, albeit on her terms.

After a brief modeling career for a book on sailing pets (she bit the photographer and stylist--us), she retired in style. As such things go, beginnings pair hand-in-hand with endings, and we said goodbye to her at the beginning of Crush 2009. It seemed only fitting that we name our Rhône-style blend for her again.

Lōlapalooza (low-la-paw-LOSE-ah) is Grenache-driven with just a tiny amount of Syrah and Mourvèdre for balance. It’s just loaded with strawberry aroma, more dried fruit than fresh off the vine—it’s just too intense for berries. There’s an herbal note—the faint hay touched with some dusty, savory sage.

Flavors are all about strawberries, too. There are fresh berries and a little fruit leather as well. Other red fruits make an appearance, but strawberry is the story. Red licorice appears in the finish. The overall impression is one of richness; it’s a big, sassy girl—much like its namesake.

Don’t be shy with food, either. A salty slice of ham—American or Italian—is complemented by Lōlapalooza’s big fruit flavors. Middle Eastern flavors work well with it—spicy eggplant, chick peas, lamb, or kibbe are tasty. It works with shellfish nicely; lobster or crab with plenty of melted butter for dipping is as plush as it is. Bean or lentil soups are good for simple suppers.