Since taking the helm as Winery Chef at Napa Valley’s renowned Silver Oak Cellars in 2008, Dominic Orsini has transformed what it means to be a winery chef. Wit...
Dominic had this 4 months ago
Lip smacking yummy. This wine has been just straight up fun. Obviously cherry flavors with layers of raspberry and toasty bread. Not super complex, a little high in alcohol, and very light bodied. I think the price is a touch high but hell I didn't pay for it so bottoms up! — 3 years ago
Very complex nose of slate, toasty oak, and honey. Rich texture on the palette with notes of peaches, chamomile, and a little bit of oxidation. Very impressive wine. — 3 years ago
We started drinking it with minutes of opening the bottle. Plum, Licorice, & black berry, on the nose. On the palate the tannins were smooth and silky. We ate a prime ribeye steak with the wine (this was too much for this middle aged geezer of a wine; I wish I had time to make a braise short rib.) Next to the simply prepared steak the wine lost all of its tannin structure leaving the wine rather flat on the palate with oxidation aromas. I wasn't about to give up on this girl yet, so pulled out some Parmigiano-Reggiano and we hung out together for the next hour. The first 5 minutes she tried to stay alive but within 20 minutes the wine was putting off Bret aromas and the 13.5% alcohol felt more like over 15. — 3 years ago