The Red Barn Off Black Sage Road
Cayuse Vineyards
Bionic Frog Walla Walla Valley Syrah 2012
2012 Cayuse "Bionic Frog" Walla Walla Valley Syrah. In honor of my finally having made the grade to be blessed to receive a Frog allocation from Mr. Baron, I thought I’d celebrate by pulling the cork on this beast which was gifted to me by the most generous and revered wine Connoisseur, the man with the palate I so very much respect, the Rake of the Left Coast, the right honorable Mr. Bill Bender (@Bill Bender) First off, I find the Bionic Frog in general to be one of the most hedonistic, completely over the top and playful expressions of Syrah on the planet which of course, places it squarely in my wheelhouse. Still the most unique wine in the Cayuse lineup, and arguably one of the most sought after Syrah’s around. And now on to this vintage in particular, which none other than the esteemed Jeb Dunnuck(the one reviewer who I find to have a palate most closely aligned with my own) described with the enticing phrase “flirts with perfection.” Opaque, impenetrable ink blue in the stem. Wild, typical stoney Cayuse aromatics of black olives, bacon fat and dark fruits with notes of violets and lavender. A combination savory/sweet palate with olive tapenade, mushrooms and tar combined with sweet black plums and blueberry compote. Super rich, lush mouth feel. Dense concentration. Amazingly pleasing salinity on the lengthy finish. A full-throttle Porsche Cup Car lap of Road America, complete with The Kink, wine experience. (A track day we need to reprise soon Chuck). Sensory overload in the best way possible! The Frog knows! — 6 years ago
Rollingdale
La Gauche Cabernet Sauvignon 2011
15 barrels of classic Cabernet seven year old grown on black Sage Road and Oliver meets the smooth and Rich Merlot from a Vineyard in Osoyoos. A tribute to the Bordeaux wines of France, with rich full, flavors. Well aged, notes of blackberries and earth. Medium-bodied, soft tannins. — 6 years ago
Château Larcis Ducasse
Saint-Émilion Red Bordeaux Blend 2003
I’m opening my last bottle of the 03 Larcis Ducasse after recently reading a couple of professional write ups about the wines fruit fading and to drink up. I did not find that to be the case w/ my last bottle. I found the wine to be around it’s peak form with another 5 years plus ahead. On the nose; menthol, eucalyptus, ripe; dark cherries, cherries, blackberries, plum, poached & candied strawberries, notes of blue fruits, black raspberries, cherry cola, touch herbaceous; sage & bay leaf, limestone & rich, moist, black, turned earth, crushed dry rocks, graphite, dry soil/clay with dry & fresh dark florals. The body is medium full. Tannins are 75-80% resolved. The length, structure, tension & balance are right where I’d expect them to be and are quite enjoyable. The palate is very similar to the nose. Menthol, eucalyptus, ripe; dark cherries, cherries, blackberries, plum, poached & candied strawberries, notes of blue fruits, black raspberries, cherry cola, touch herbaceous; sage & bay leaf, limestone & rich, moist, black, turned earth, crushed dry rocks, dry & very grippy, edgy minerals, Montecristo cigar, graphite, dry soil/clay with dry & fresh dark florals. The acidity is lovely and the long finish is well balanced with an even tug of war between fruit & earth with the dry earth dominate on the long set. Photos of; of their great southern exposed sunny hillside vineyard, the old craved stone entrance and Nicolas Thienpont & Stephane Derenoncourt. Producer notes & history...Chateau Larcis Ducasse began during the days of the ancient Romans, who valued the best hillside vineyards in the area. The early part of the modern era for Larcis Ducasse begins in 1893, when Henri Raba bought the Saint Emilion vineyard. After Henri Raba passed away in 1925, his wife and son Andre Raba continued managing Larcis Ducasse. His niece, Helene Gratiot Alphandery, inherited the property in 1941. She managed Chateau Larcis Ducasse until 1990. Then her son, Jacques-Olivier Gratiot took control of the property after she passed away and he remains in charge today. Chateau Larcis Ducasse remains the property of the Gratiot Alphandery family today. Prior to 2003, it had been years since the wines of Chateau Larcis Ducasse were prized by Bordeaux wine lovers. The wine had fallen out of favor, due to a lack of attention and effort. That changed in 2002 when they hired Saint Emilion consultants, Nicolas Thienpont and Stephane Derenoncourt to turn things around and manage the estate. One of the first improvements at the property suggested by them was to create a new drainage system. The next step was to change harvesting practices. Prior to 2002, the grapes were often picked too early and over a very short duration of 2 to 3 days. Now, the harvest takes place when the fruit is ripe and picking can take as long as 2 to 3 weeks. Starting with the 2005 vintage, all work in the vineyards moved to 100% organic farming methods. The 10.85 hectare St. Emilion vineyard of Larcis Ducasse is planted to 78% Merlot and 22% Cabernet Franc. This shows a slight change in the vineyard, as more Cabernet Franc has been added to the plantings since 2003. The vineyard is located just around the bend in the road from Chateau Pavie. In fact, their vines but up against each other. They are surrounded by more good producers. To the south, is Chateau Canon La Gaffeliere and La Gaffeliere, and as you move north, Chateau Troplong Mondot and Chateau Pavie. The terroir of Chateau Larcis Ducasse is a mixture of soils. The vines on the top of plateau and the slopes have a south facing exposure. At the higher elevations on the plateau, the terroir is limestone, clay and chalk soils. As you travel further down the slopes towards the terraces, the terroir is a blend of chalky limestone, marl, sand, silt and clay soil. At the base of the slopes, you find sand and clay soils. On average the vines are 35 years of age. While the older plantings were done at a vine density of 6,600 vines per hectare, as the vineyard continues to be slowly replanted, the vine density is increasing with each subsequent replanting. The new plantings are being done at 7,500 vines per hectare. They are also using budwood obtained through selection massale. The yields are kept low at Larcis Ducasse. In 2009, the effective yields were only 25 hectoliters per hectare.To produce the wine of Chateau Larcis Ducasse, the grapes are whole berry fermented. The fruit is transported by gravity flow into traditional, cement tanks for fermentation. Cuvaison takes between 25-28 days. There are no pump overs. Pigeages are conducted during fermentation. Malolactic fermentation takes place in barrel. The wine of Chateau Larcis Ducasse is then aged in 67% new, French oak barrels, which are mixed in size, between standard barrels and 500 liter French, oak casks. The wine is then aged for an average of 18 to 20 months in barrel before bottling. The production averages close to 4,000 cases depending on what the vintage gives. — 6 years ago
Regusci
Estate Grown Block 3 Cabernet Sauvignon 2009
Fresh, ripe nose of; huckleberries, boysenberries, dark cherries, black raspberries, raspberries, black plum, plum, mocha/milk chocolate, caramel, baking spices, sweet rich clay soils, very light presence of herbs and fresh red flowers with violets. The body is full, rich and nicely resolved with round M+ tannins. The fruits are big and ripe; huckleberries, boysenberries, dark cherries, black raspberries, raspberries, black plum, plum with strawberries dancing in the background. Caramel, mocha/milk chocolate, chocolate pudding, vanilla, cinnamon, nutmeg, hints of clove, sweet rich clay soils, darker spices, crumbled volcanic minerals, touch of dry herbs, suede/velvety leather, mouthwatering, fresh round acidity and a long, rich, elegant, smooth as silk, balanced finish that lasts over a minute. Photos of; the the tasting room/bar, the fresh vegetable honor stand in front of the winery, picnic area and the view onto the valley floor from their terrace. Producer notes and history...born near the Italian-Swiss border, Gaetano Regusci journeyed to the Napa Valley in 1891 working at a dairy along today's Silverado Trail. In 1932, Gaetano cashed in his entire life insurance policy and purchased a foreclosed property across the road, known today as Regusci Ranch. For the next 30 years, Gaetano lived off the land, farming; corn, hay, walnuts, plums and grapes. He ranched cattle, ran a dairy and opened a retail market. They survived prohibition and the great depression. Gaetano held onto the Ranch, passing along the historic Stags Leap District property to his son Angelo in the 1960s. Regusci long before making wine were excellent farmers...a nice resume for growing grapes. Through five generations, they were commited to agriculture. Gaetano Regusci purchased a 289-acre estate in the Stags Leap District; which included one of the preeminent wineries of its time, the Grigsby-Occidental Winery established in 1878. At that time, the wine industry was not what it is today. Aside, from growing and making homemade wine and selling grapes. When Gaetano's son Angelo took over the family Ranch in the 1960s, he began planting Bordeaux varieties on the estate. His decision would prove to be visionary within a few decades. As the wine industry flourished so did their vineyards. They planted a 160 acres of grapes that reside on the estate today. Angelo's (Angelo's Vineyard, is perhaps their best bottling) son Jim became a farmer as well, taking over Ranch duties in the 1990's. Having farmed for many of Napa Valley's most notable vineyards, Jim decided to establish Regusci in 1996. Their first crush amounted to 1,900 cases. Today, they produce 6,500 total cases spilt under several different wines designations. It's a fun place to visit and taste. Behind the tasting bar, they have a two foot piece of the cable that was used to make the Golden Gate Bridge. Ask them to see it. However, it's as heavy as a large dumbbell. When you make an appointment, see about reserving one of their picnic tables after the tasting. If you get a table purchase your lunch before you get to the winery as they do not sell prepared food. However, during the growing season, they have a honor system cart for the fruits and vegetables they still grow as shown in the photos. It's a must stop along the Silverado Trail...a beautiful setting with amazing vistas. — 7 years ago
Boich Family Cellar
Wall Road Vineyard Cabernet Sauvignon 2014
This estate was a spectacular find this trip! @John Boich was an amazing host and so was Jnani!
@Shay Aldriedge @Martin G Rivard @David L @Ron R @Carl Fischer this is an estate you guys need to check out, especially if you love the Rudius Wines. This is the same winemaker, Jeff Ames, same as TOR too.
Deep and dark ruby red. Dark purple floral attack with lavender and lilacs, followed with tons of savory notes. Nose finished off with some black and blue berries. Heavy tannins (8/10) and tighter than the rest of the Cabernet Sauvignons. A bit savory with dried red berries and black cherries. A little floral too. Full bodied and lingering finish. Drink from 2019 till 2040. — 7 years ago
Domaine Maby
La Fermade Lirac Rouge
Lavender heavy on the nose, tarragon and charred sapling on river water surface. Grape-y, but earlier it was grape lip gloss and nail polish. It has since cast off the acrid robe to reveal a softer side. Herbaceous to be sure with purple sage, rosemary and orange mint. Soft and black- plummy but silky and layered. Good depth at this price point. — 8 years ago
River Road Vineyards
Alexander Valley Reserve Cabernet Sauvignon 2013
Still haven't had a wine made by Jo Freeman that I wasn't impressed by. Gorgeous dark purple color, with a highly aromatic nose, and notes of coffee, rich in blueberries and black berries with a round off of red currant, delicately wrapped in vanilla, spice, passing over the pallet in fine silk with a mild tannin, and ending in a finesse of mocha and creme-de-casis. The alcohol content is well under 14%, making it easy to drink by itself, especially after half an hour of decantering. Had half the bottle at home and half the bottle at a family owned Greek restaurant with a grilled lamb dish and it was perfect! I definitely want to try any other cabs he has crafted! Bravo! — 9 years ago
Martinelli
Hop Barn Hill Vineyard Syrah 2002
A saturated ruby, the'02 Martinelli Syrah 'Hop Barn Hill' is a Cote Rôtie knock-off with gorgeous scents of bacon fat, blackberry liqueur, licorice and mocha. Super concentrated flavors of ripe, floral, black fruits lead to a smooth finish of extended length. Simply WOW! — 11 years ago
Seavey Vineyard
Estate Grown Cabernet Sauvignon 2013
The nose reveals; dark currants, blackberries, heavy black plum, black raspberries, dark cherries and some blueberries. Black tea, expresso roast, anise, crushed dry rocks, big vanilla, clove, a little nutmeg, dry underbrush, sweet tarry notes, leather, woody notes with dark fresh & withering flower bouquet.
The body is big and lush. The tannins are big, meaty and tarry. Very dark currants. Blackberries, heavy black plum, black raspberries, dark cherries and some blueberries & strawberries as they open up. Black tea, expresso roast, steeped fruit tea, anise, crushed dry rocks, dry clay, big graphite, big vanilla, dark spice, clove, light dry herbs, a little nutmeg, dry underbrush, sweet tarry notes, leather, cedar with violets dark fresh & withering flower bouquet. The acidity is round, fresh and beautiful. The big, long, well balanced finish is excellent and look forward to having this in 15-20 years. This one will be a stunner!
Photos of, the barn where they make wine and hosts tastings, our private tasting area inside William’s old office. William desk and their outside terrace area.
Producer history & notes...Seavey Vineyard is located along Conn Valley Road in the eastern hills of Napa Valley, about 15 minutes from the valley floor.
This historical property was originally a cattle ranch. However, records indicate grapes were planted on some of the hillsides as early as the 1870’s. The stone dairy barn, still in existence, was built in 1881.
William & Mary Seavey purchased this property in 1979. The estate was originally founded by the Franco-Swiss Farming Company in 1881 which, closed down when Phylloxera destroyed their grape vines and the Volstead Act (Prohibition) went into effect. At the time of their purchase, they were a horse and cattle ranch. They quickly planted the slopes with grapes and initially sold their fruit to Raymond Vineyards. They have never purchased grapes, all their wine is made from estate grapes. Their vineyards are separated into 20 plus individual blocks.
Today, the property is about 200 total acres of which, 40 acres are planted to vine. Their hillside vineyards produce low yields of rich concentrated fruit. A small block of Chardonnay grows in a cooler lower part of their property. Besides grapes, they also raise cattle which are used to graze the hillsides. They feed the vineyard with the cattle cuttings. In 2003, they were one of the first Napa wineries to install solar.
Mary passed away in 2008 and William died in 2016. There daughter Dorie returned to the family business and now oversees the winery operations. Her brother Arthur also handles national and some small international sales, primarily to restaurants. However, most of their wine is sold direct to consumers.
Seavey’s first commercial vintage was released in 1990 a year after they renovated the stone dairy barn into a working winery. Today this stone building is the centerpiece of the property and is where tastings are hosted.
Since 2011, Jim Duane has been their day to day Winemaker. He’s worked at Robert Mondavi and Stag’s Leap Wine Cellars. It should also be noted that Philippe Melka Winemaker/Consultant has been with Seavey since 1995...one of Philippe’s two initial wine making jobs in the Napa Valley were with Seavey and Lail Vineyards.
Seavy makes about 3,200 cases annually depending on what mother nature brings. They make around two hundred cases of Chardonnay, slightly more Merlot and the rest is of the production is comprised of their Caravina and Estate Cabernets.
— 6 years ago
Montepeloso
Eneo Toscana Sangiovese Blend 2015
The 2015 Eneo is a dark, powerful wine. Super-ripe black cherry, plum, chocolate, sage smoke and licorice add to the wine's brooding personality. The natural richness of the vintage has resulted in an unusually potent, masculine Eneo that plays off textural and flavor intensity, despite its mid-weight frame. Time in the glass brings out the wine's mid-palate pliancy and an extra kick of freshness that lifts the fruit beautifully. (Antonio Galloni, Vinous, April 2018) — 6 years ago
Beau Vigne
Napa Valley Cabernet Sauvignon 2003
The second vintage of Beau Vigne. On the nose; dark currants, burnt ambers, blend of blue fruits; blueberries, boysenberries, huckleberries & olallieberries. Dark cherries, black plum, black raspberries, dry brown soil, dark minerals, anise, dark fruit liqueur notes, cinnamon, clove, tree sap, a whiff of mint, herbaceous characteristics and decayed dark flowers. The body is medium full and rich. Tannins are 65-70% resolved. The structure is not their best, but, the length, tension and balance are quite nice. The blue fruits explode onto the palate. Blueberries, boysenberries, huckleberries & Olallieberries. They set a little syrupy. Dark cherries, black plum, black raspberries/cola, raspberries come on late, dry brown top soil, palate grippy dark minerality, graphite, dark fruit liqueur notes, soft, medium, dark spice, mocha powder, cinnamon, clove, light vanilla, tree sap, a whiff of mint, herbaceous (bay leaf) characteristics, lilacs, violets and decayed dark flowers. The acidity is round and nicely managed. The long finish is velvety, ruby, rich and beautiful. Shows a little alcohol but it’s tamed from the tiger I bet it was young. Still has another 5-7 years of good drinking ahead. Photos of; their vineyard and antique truck, Yountville tasting room, Owners/Winemaker Ed Snider and wife Trish. Producer notes and history...Beau Vigne was founded by Ed Snider in 2002. They are a small, family winery with a production of about 4,000 cases annually vintage dependent. They are primarily known for their Cabernets. Their vineyard goes by the name of Stags Ridge and is the benchmark and centerpiece of Beau Vigne. Stags Ridge Vineyard & Ranch are located on the Eastern edge of Napa, situated in appellation of Atlas Peak at the very top of Soda Canyon Road overlooking Pritchard Gap, Haystack, and Stagecoach Vineyards. They began with only a few acres in 2002. Stag’s Ridge is now comprised of nine acres, eight of Cabernet Sauvignon and one of Cabernet Franc and Petite Verdot. As the Beau Vigne brand has grown, they’ve sourced from some of the best vineyards on the North Coast and Napa Valley such as Bacigalupi, Dutton Ranch, and Lewelling. Beau Vigne’s philosophy to winemaking hasn’t changed since their beginning. They are a boutique winery; which is generally a good idea to maintain very high quality. The family roots run deep in the Napa Valley. Martin Garzoli, Ed’s grandfather, arrived in the Valley in 1913. He was a Swiss Italian who, learned winemaking in Italy. Martin worked the Hayfields of Napa and Sonoma during the day and made wine in an old barn at night. Nearly 100 years later, Beau Vigne Family is still carrying on in the family tradition. — 6 years ago
Château Cos d'Estournel
Saint-Estèphe Red Bordeaux Blend 1991
Is there any meal better than steak (Ribeye) and well aged Claret? This is another 1991 Bordeaux experiment of mine. 1991 was a vintage with horrible frosts and a less than favorable growing season, right? A vintage critically panned. This is my 3rd recent 91 from a good producer. And again, it didn’t disappoint. Like 97 and 07, it’s better with the right bottle age than young. Magic evolution happened in the bottle way down the road. This 91 is in great form with a fair amount of life ahead of it. On the nose; a little ripe fruit funk, wonderful dark & lighter red cassis, ripe blackberries, dark cherries, poached strawberries, plums, hues of blueberries, black raspberries, dry cranberries, vanilla, light cinnamon, rich, black turned earth, cedar, soft leather, dry stones, dry top soil, notes of dry herbs and fresh & dry red flowers. The body/palate is medium, round, ripe & still fresh. The tannins nearly completely resolved. Ripe, floral fruits of; blackberries, dark cherries, poached strawberries, plums, hues of blueberries, black raspberries, dry cranberries & half cooked rhubarb. Vanilla, light cinnamon, touch of clove & nutmeg, rich, black turned earth, cedar, soft leather, dry stones, dry crushed rocks, dry top soil, notes of dry herbs, a little band-aid and fresh & dry red flowers. The acidity drips over the palate and the long, well balanced, still structured, nice tension, good length finish lasts over a minute. Again, love & appreciate the 12.5% alcohol. What a beauty with and without the steak. Next time you’re in your fine wine retail shop and see a quality producers 91 that’s been well stored, buy it and have it with a Ribeye. Photos of; their exotic Estate, Chateau interior, newer barrel room and their vines as viewed from the front of the Chateau that are across the road. Producer notes and history...Cos d’Estournel has a long distinguished history in the St. Estephe. Louis Gaspard d’Estournel, gave his name to the estate after founding in 1811. It did not take long before Cos d’Estournel became famous with wine lovers and royalty all over the world. In those early days, Cos d’Estournel did not sell through Negociants. The owner preferred selling his wine directly to his customers. In fact, Cos d’Estournel was exported to numerous countries across the globe, with a large portion of the production being sold to India. It was that connection to India that inspired much of the unique, east Indian design we see at Cos d’Estournel today. Cos d’Estournel was one of the first Bordeaux Chateaux’s to bottle, label and sell their own wine. This practice continued until the death of Louis Gaspard d’Estournel in 1852. If you’re at the property, the statue on the bench in the front courtyard is of the founder, Louis Gaspard d’Estournel. The Estate was then purchased by an owner that sold their wines on the Place de Bordeaux using the negociant system. If the Chateau was not selling their wines through the negociant system, it would never have been included in the 1855 Classification. Imagine that! So, it turned out to be a fortuitous decision. Cos d’Estournel was sold to the Charmolue family owners of the neighboring Estate of Chateau Montrose. They continued to own the estate until 1917, when it was bought by Fernand Ginestet. This purchase was the beginning of the next major step in the development of Cos d’Estournel. Decades later, the grandchildren of Fernand Ginestet, Jean-Marie Prats, Yves Prats and Bruno Prats took over ownership and management of Cos d’Estournel. In 1995, Bruno Prats sold the property to the Merlaut family, owners of the Taillan Group. The next era in the development of Cos d’Estournel took place in 2000, when Cos d’Estournel was bought by the industrious and wealthy Michel Reybier, who earned his fortune in the food industry. Michel Reybier hired the son of Bruno Prats, Jean-Guillaume Prats to manage Cos d’Estournel. Things further improved with the efforts of Jean-Guillaume Prats who helped design the most modern wine making at that time. A complete renovation of Cos d’Estournel took place in not only the wine making facilities and cellars, but in parts of the Chateau as well. While the wine making facilities are completely modern with their 100% gravity design, the outward appearance retained the original design and feeling that has always been a part of Cos d’Estournel. On October 15, 2012, Jean Guillaume Prats announced he was leaving Cos d’Estournel to join LVMH (Pichon Baron). Jean Guillaume Prats was replaced by Aymeric de Gironde. Following the departure of Aymeric de Gironde in 2017, the owner, Michel Reybier took over managing the Estate. What makes the remodel special is that the cellars of Cos d’Estournel are entirely operated by gravity. There are no pumps of any kind to force the wine. The purpose is to allow a gentleness to the wine and improve its purity and allow for the expression of their terroir. It set a new benchmark for cellars not only in the Left Bank, but in all of Bordeaux. Perhaps, the most inventive part of the cellars is the four 100 hectoliter lift tanks or wine elevators that replace the pumps used in the traditional pumping over and the racking off processes, which introduce air and often destabilize the marc. From the moment the grapes arrive, everything travels by the flow of gravity. Jean Guillaume Prats called this process a “pumpless pump over.” The 91 hectare vineyard of Cos d’Estournel is planted to 65% Cabernet Sauvignon, 33% Merlot, 1% Cabernet Franc and 1% Petit Verdot. The vineyard is located extremely close to the border between Pauillac and Saint Estephe at the southern tip of the Saint Estephe. The Estate has very old Merlot vines as well, which date back more than 100 years. Part of the terroir is situated on the hill of Cos, which is at a high elevation for the Medoc at 20 meters. They also make a second wine called Pagodes de Cos. This is a great wine to buy in very good vintages. Especially, if your budget prohibits you from purchasing their first wine. — 7 years ago
The Red Barn Off Black Sage Road
Pintail Pinot Noir 2103
At TLT Irvine spectrum. Delicious but a bit grape juicy. Was juicy tho. No vinegar at all — 8 years ago
Foxen
7200 Volpino Sangiovese Blend 2012
The Foxen Volpino, or "little fox", is a 78% Sangiovese - 22% Merlot blend. The merlot hails from Vogelzang located in Happy Canyon AVA, but I'm not sure where the sangiovese is sourced. Either way, the wine is one of the 7200's "caltalian" blends that, if available, can be poured for you in the winery's "Shack" tasting room. The shack is an adorable bare bones structure located off the Foxen Canyon Road surrounded by old world charms and stunning vistas, full of sassy sommeliers and attendants. Not fined or filtered, the grapes and barrels do the talking and deliver a fine new world example of an old world staple. ~$32 | #foxen #volpino #caltalian
On the eyes: Bright, garnet, burnt orange color, med+ stain, med+ tears, no gas, floc present.
On the nose: Vinous, cassis, blackberry, tobacco, mint, hints of petrol, med+ alcohol.
On the tongue: high acid, med+ tannin, med+ alcohol, med round body. Juicy, black cherry, current jam, a tinge of pressed meats, then leather yielding to oak and smoke. A very serviceable table wine - still young, wait another a year or two as it starts to come into its own. — 8 years ago
The Red Barn Off Black Sage Road
Hawk's Lair Merlot 2013
Tastes of yellow seed grass with hints of plastic. Fantastic! The flavour is beyond delectable. It just tickles my fancy like no other. It swims down your throat like a yellowfin tuna swimming downstream the St. Lawrence River. Sometimes i dream of this wine while watching the stars on my private island. — 9 years ago
Mauro Veglio
Barolo Nebbiolo 2009
Slightly opaque ruby with soft transparency. Medium to full intensity aromas of black truffles and dirt covered raspberries and red licorice; quite sensational. Very decisive entrance of wild berries, eucaliptus, sage and pomegranate jam flavors. This wine is quite young. Its tannis show off to some degree in the third quarter, sharing its space with the wine's very delicious acidity. Not too polished, but not offensive at all. In fact, quite fun and entertaining. However, the best of this wine is its endless and very seductive finish of sensational red cherry infused tobacco leaf, and grainy texture. Quite dry!! Cellar this wine for another 8 to 10 years. 93 pts. — 10 years ago
Joseph Phelps Vineyards
Napa Valley Cabernet Sauvignon 2015
The 2015 Napa has a much more expressive nose than previous vintages. The mid red fruits are brighter and more dominant. Ripe; blackberries, strawberries, dark cherries, pomegranate, cranberries, black raspberries and blueberry hues. Good presence of vanilla, cinnamon, very light clove, limestone, dark turned, rich earth, light dry crushed rocks, soft leather, blue florals and fresh red & blue florals.
The body is also much lighter in the 15 than other vintages. It’s still very fresh. At this stage, it’s like a well extracted Pinot. Ripe; blackberries, strawberries, dark cherries, pomegranate, cranberries, black raspberries and blueberry hues. Good presence of vanilla, cinnamon, very light clove, limestone, dry clay, stems, mint, Provence fresh herbs, dark turned, rich earth, dry crushed rocks, soft leather, blue florals and fresh red & blue florals. The acidity is light a waterfall. The finish is bright fruit that is well balanced with earth. However, as it cellars, I predict this wine with flush out, put on weight and gain complexity. Much better palate experiences 10-15 years plus down the road for this 15 Napa.
Photos of, the terrace view from JPV’s visitors center, the JPV annual members party small bites, the lounge area in their visitor center and estate vineyard off their terrace.
— 6 years ago
Davis Estates
Phase V Cabernet Sauvignon 2014
Big sexy, gorgeous dark ruby currants & cassis. Blackberries, mulberries, black plum, black raspberries, dark cherries, some blue fruits some black pepper & spice. Nicely layered baking spices; vanilla, cinnamon, clove. Dark spice, crush dry rock powder, limestone, black licorice, sweet tarry notes, lavender, violets and dark floral bouquets.
The body is full, thick, ripe, ruby fruits; Blackberries, mulberries, black plum, black raspberries, dark cherries & some blue fruits. Some black pepper. Nicely layered baking spices; vanilla, cinnamon, clove. Dark spice, crush dry rock powder, limestone, black licorice, sweet tarry notes, lavender, violets and dark floral bouquets. The acidity round and beautiful. The finish is big, beautiful finish is quite bold & sexy. However, does drop off a little in the mid palate.
Photos of, the Estate Vineyard view from their patio terrace, large oak vats, old fashion and restored tractor in their events barn, the hallway and entrance into their Phase V cellar. — 6 years ago
Linne Calodo
Martyr Mourvedre Blend 2013
Loooong finish. Like a minute long. Boutique-y little Winery and Vineyards gated off from the road to Opollo. Gotta have and appointment. Pricey wines but so worth the effort. Glad to have had the experience. Big black fruit flavors perfect for celebrating a big birthday! Cheers! — 6 years ago
Château Pichon Longueville Comtesse de Lalande
Pauillac Red Bordeaux Blend 1989
When it comes to my B-day, there is only one fit, an old Pichon Lalande with my Ribeye. As a lover of Bordeaux, these two are my favorite pairing. It’s a very slow walk to the finishline. A small bite of steak and a sip of 89 Pichon Lalande. Then, repeat until finished. I had some concerns about this bottle. A slightly slippery and crumbling cork. The first sip was not bad, but not what you want or are expecting. After some time in the decanter, it really started to shine. On the nose; ripe, ruby, floral cassis, blackberries, dark sweet & sour cherries, baked strawberries, blue fruit hues, dry cranberries, baked rhubarb, saddlewood, soft, used leather, bay leaf, touch of sage, hint of spearmint, eucalyptus, vanilla, cinnamon, crushed dry crushed rock powder, black turned earth, dry brown soil with clay, tobacco leaf and perfumed red florals with violets. The body is full, round and silky. Tannins are well resolved at around 80%. The texture, length, tension and length are in a sweet spot. The fruits are ripe, ruby & expressively floral. Blackberries, dark sweet & sour cherries, baked strawberries, blue fruit hues, dry cranberries, baked rhubarb, saddlewood, soft, used leather, bay leaf, touch of sage, hint of spearmint, eucalyptus, vanilla, cinnamon, crushed dry crushed rock powder, black turned earth, dry brown soil with clay, scorched earth, tobacco leaf and perfumed red florals with violets. The acidity is just a little off but still nice. The finish is divided nearly equally in fruit, earth, florals and herbaceous. It’s very enjoyable but falls just a little short in longer, lingering length. This bottle had good storage, not great. Even so, still has another three to five years ahead. A bottle with excellent storage has another five years beyond this one. Photos of; the backside of Pichon Lalande, angled terrace view of their vines right next to Latour, my steak & twice baked potato (so good) and CEO Nicolas Glumineau. — 6 years ago
Behrens & Hitchcock
Alder Springs Ranch Merlot 2003
My last bottle of 03 Alder Springs. I still have one bottle of the 02 Fortuna (better). Bottles from the earlier days of Behrens & Hitchcock. They’ve gone from B&H to Erna Schein to Behrens Family Winery. Back in the day when we first acquired these wines, we had to open them the night before, decent and put them back in the bottle overnight and re-decant the next evening in order to drink them as they were monsters with huge alcohol. 13 bottle years later, it’s more complex, rounder but still a big wine. While the alcohol has tamed some, it’s still hot...just not unbearably hot. This wine still has a ton of life in it. The nose still shows alcohol and is starting to take on a dark fruit liqueur/Port style. Blackberries, dark cherries, raisins, prunes, dates & blue fruits. Anise, black cherry licorice, a little eucalyptus/mint, dark chocolate, black tea, layers of baking spices, dark, sweet, rich, turned earth and fresh, dry crushed rocks and decayed dark florals. The body is full, round, lavish and lush. The palate also shows a dark fruit liqueur/Port character. Ripe, blackberries, dark cherries, black raspberries, stewed plums, raisins, prunes, dates, blue fruits, anise, black cherry licorice, a little eucalyptus/mint, dry sage, medium, dark intensity spice that heats up as it rises off the palate, dark chocolate, black tea, layers of baking spices, chocolate pudding, well used leather, cedar, dark, sweet, rich, turned earth and fresh, dry crushed rocks, decayed dark florals and fading violets. The acidity is nicely rounded, the length, tension, structure may outlive some people 55+. The finish is; big, round, well balanced but just a little hot. After a couple hours in the decanter, it really rounded out and the alcohol decreased quite a bit. Photos top to bottom and left to right; the latest incarnation of the winery, workers in the Alder Springs Vineyard, Owner/Winemaker Les Behrens and their tasting room; which is actually a restored 1947 Westcraft trailer. A quote on Les’s philosophy on winemaking, “We let the vineyards steal the show and the wine speak for itself.” They are also well know for some of the coolest wine labels. One of my favorites was, “The Heavyweight.” — 6 years ago
Château La Mission Haut-Brion
Pessac-Léognan Red Bordeaux Blend 1993
Classic example of how La Mish makes great wine in off vintages. Intoxicating nose of black fruits, mineral, road tar, earth, cedar, leather, tobacco & licorice spice. I have not tasted a better 93 Bordeaux. — 7 years ago
Pierre Gonon
Saint-Joseph Syrah
I had 2 or 3 bottles of this in last few years & was consistently underwhelmed, was a disjointed, ugly duckling. Well, the ugly phase is over. Gorgeous deep black currant color w red rim. Resolute & length, medium weight. Game, currants, & cooked herbs (sage?). Uber enjoyable w beef stew & potato pie. Threw off alot of sediment- should have decanted, but luckily was a good pour — 7 years ago
Château de Saint-Cosme
Le Claux Gigondas Grenache 2014
This has huge potential. Deep, elegant, a suave personality. Yes there's oak and yes it's young but there is enough fruit to back it. Roasted black cherry and plum, spice cake, garrigue underbrush and lavender, roasted sage. Underlining notes of meat and animal with smoke, rocks, and herbs. Tannins are a bit forward and that soaring Grenache mid-palate is a few years off. — 7 years ago
Midsummer Cellars
Cañon Creek Vineyard Cabernet Sauvignon 2009
Been waiting to drink this one. I think I waited until the right time. Bottom of Sage Canyon Road. Made by Rollie Heitz. The black sheep of the Heitz family. Tobacco, fig, cedar, blackberry compote. Just delicious. — 8 years ago
Pike Road Vineyard
Willamette Valley Pinot Noir 2014
One of the better in the under $20 Oregon Pinot category I've tasted of late, the 2014 Pike Road is an off shoot winery managed by the Elk Cove team. Replete with twiggy black tea notes, rose petals, cranberry compote, iron ore and dried blood, it's clean and linear on the palate, more red fruited than black, with bright acidity that dwindles to a slightly herbaceous, rustic finish of fresh bark dust, spice, and mulch. Sample — 8 years ago
St. Amant Winery
The Road Less Traveled Tempranillo 2012
Deep ruby, dark dark fruit, blackberry, black cherry, sage and tobacco. M+ tannin. — 9 years ago
Château Pape Clément
Pessac-Léognan Red Bordeaux Blend 1998
Black fruits, smoky, road tar, gravelly , mocha, graphite, violets, licorice, chalky, very La Mish like. This has really taken off and is just reaching its plateau. Wow was this good! — 9 years ago
Produttori del Barbaresco
Barbaresco Nebbiolo
Wine blogger doxologywine.com; Freelance Sommelier (Court of Master Sommeliers) Doxology Wine Consulting
2008. Dried cherry, black tea, dried mushroom and rose, prosciutto. Minerality is reminiscent of standing on a dry, dusty dirt road. Only criticism is that it falls off in the mid palate, but finishes with a nice gamey note. — 10 years ago
David Kline
Big nose of ripe black and dried red cherries, baked strawberry and black currant, heady lavender, dried roses, Belgian chocolate, light dusting of espresso, cinnamon, tobacco, cedar and licorice dust. Medium mouthfeel, plunges through sweet oak spices of nutmeg, vanilla, dried bing cherry, dried lavender, sage, muted mint, black pepper, burnt beef, off-ripe blackberry, black currant, tar, baker’s chocolate, espresso oils, gum Arabic, cranberry and basil. Immense and teetering on decadent. #TenutaDiCapraia #granselezione #chiantickassico #chianti #tuscany #rosso #italianwines — 5 years ago