Plum black pepper. Just delightful. Glad we got to this today. — 7 years ago
Paris Franklin Templeton dinner — 8 years ago
Smooth, drinkable, and complex. Great whiskey! — 9 years ago
As you know if you have followed me I am very partial to the Cabernet Franc grape as long as it is made well as it is in the Loire Valley my favorite place for Cabernet Franc. I was in one of the stores I frequent here in Chicago and ran across this gem. From what I understand this is the inaugural vintage of this wine that comes from Paso Robles, CA and the grapes come from the Templeton Gap AVA. There are only 125 case that were produced and I will be calling the store in Chicago to see if they have more available. The winemaker is Tyler Elwell and this new winery specializes in Cabernet Franc. On the nose I get fresh red fruit, strawberry, red plum, green bell pepper, and roasted jalapeño.
On the palate is very bright and juicy red fruit, sweet strawberries, red raspberry, bell peppers and vegetal notes that I love in my cab francs along with a nice minerality.
There is medium + acidity, medium + tannins with a good long finish. What a wonderful find and I hope to have more in the future. At this young age to be drinking like it is is fantastic. I can just imagine what it will be like with a few more years in bottle. Nostrovia! — 9 years ago
Templeton Barossa Shiraz 2012 — 11 years ago
Nice blend from great winery — 5 years ago
14.3% alc/vol. Ruby to dark red, moderate pigment extraction, very good clarity. Cherry, weedy greens and barrel wood aromas on nose. Cherry flavor with length, some seed bitterness on finish with leather and cherry pulp fruitiness. Aftertaste of cherry stone. Moderate skin and barrel tannin astringency after 30 minutes. Could use some decanting. Mint, blueberry and black currant flavors emerge after 60 minutes. Solid fruit expression for variety, shows well for Cali cool climate vineyard location in Templeton Gap. Perhaps more barrel character than some might prefer; not my usual style for the varietal but good fruit at its core, and well crafted overall. Castoro reds can be tannin-forward, and this Pinot noir is no exception. The natural question is: can you dig it when a Pinot noir is made this way? I love the challenge, but do you have the patience to age or decant this wine long enough to show all it can be? — 6 years ago
SLO Paso GSM. Smoky tangy Templeton — 7 years ago
Spicy and floral vermouth. It adds such an amazing level of complexity to any cocktail you make. It's not as sweet as your typical sweet vermouth. I ditched my beloved Carpano after I tried this.
Try it the next time you make a Manhattan:
- 2 oz of rye (best with medium bodied rye such as Templeton or Whistle Pig)
- 0.5 oz of Interrobang Vermouth
- 2 dashes of Angostura Bitters
- Luxardo cherries — 8 years ago
Smooth for a rye. Great for old fashion etc. — 10 years ago
Dinner with Whitney Templeton in Poughkeepsie. — 11 years ago
This is for the Chardonnay. — 5 years ago
Víctor Hugo Templeton Gap District Viognier — 6 years ago
Fantastic! Served for special occasions until we finally ran out. — 6 years ago
Like it. Like the oak. A little sweet. — 7 years ago
Very nice Zinfandel blend. Smooth from start to finish. — 9 years ago
I have never been a Rose fan but this Rose has class and character — 9 years ago
Another rich, fruit-forward wine from winemaker Scott Stelzle. Dry-farmed in Templeton Gap area of Paso Robles Delish! — 10 years ago
Found an aged 2006 Stephen's Pinot Noir in my cellar. Templeton Gap in Paso Robles is the location. Nice cherry and vanilla caramel spice — 10 years ago
Steve Mitchell
Paired well with our steak and salad. — 5 years ago