I like wine, pie, and laughter. Also dark things and cats. WSET 3 Certified.
283 wines • 88 followers • 105 following
This wine is so cool! Took a break from my Cali Cab education tonight. For starters I didn't even know anyone was making Pinot Meunier outside of Champagne, much less as a single varietal. But then I found out it is technically a clone of Pinot Noir. It is somehow light and very ripe and full at the same time. The acidity is delightfully high, there is this backnote of cola that goes so beautifully with the cherry/red currant nature of this. Love it. @Paul Treadway Huntington Beacher I think you sent this my way. Thank you! — 6 hours ago
I LOVE Eight Arms. I wish I had held into onto this cab a bit longer as it is not as integrated and balanced as I believe it will be in a few years(I should let it decant a bit though so there is that), but it's yummy (very technical term) and hearty even before decanting. And I am putting myself through Cali Cab bootcamp so wanted to open it. A whole bunch of blackberry, cassis, allspice, nutmeg, tobacco, and cedar is what I get. The tannins are not so high but need a little time to integrate themselves...all the same good job Eight Arms. I have never been let down! — a day ago
Got this wine decanted into my oh so fancy "decanter" and will check back with it in another hour but in the meantime thank you @Paul Treadway Huntington Beacher for helping me get cabby, cab it up and cab away. This is opening up by the minute. This blend is actually more Merlot (56%) than Cabernet Sauvignon (28%) and the rest is Malbec. I'm digging it. So far it is a feast of plums. Red plums, black plums...every plum but a dried plum. The oak is there in the background, charmingly so. The fruit is ripe, the acid, alcohol and tannins are rather elevated. I think it'll age well. Okay, will add details as it decants...okay update: the wine is getting a delicious cocoa to its finish. And there is a wee bit of a cooked blueberry thing hiding in the background. I think this will show well for a good long while. It's got good bones. — 6 days ago
This is "I am the victor at home wine"!! So...I am the top-scorer at my Court of Master Somms test today so I'm sorta on cloud 5,000. At least cloud 5. So I champagne toasted with the Master Somms but why not call it a night with a passion wine? Passion being Riesling. The brittle acid jumped into the apricot-y honey-ed sweetness of this spatlese that...well all I can do now is contemplate if I would identify this blind..which I think I could because the notes of petrol are so fantastic. It's the acid + acid + honeysuckle + petrol ( minor compared to many Rieslings) that made it clear this was a Riesling from Germany. Damn tasty. But do not pair with steak unless covered in a crazy spicy sauce. Could go with spicy. Could go with...I'm imagining having it after dinner with tuiles because I am a baking nerd. A crisp almond-y cookie dipped (on the end just barely) in chocolate? Hell im gonna start baking right now... — 11 days ago
Holy heck one does not always expect a Zin to age well. But this worked. Thanks @David L for getting me into this wine! You get all the spice and ripe red fruit you'd expect in a zin that was 2-5 years. But at 11 years the complexity was garnished by leather and raisin notes. Cool wine. I plan to taste the recent offferings of Martinelli! — 5 days ago
Studying for the Court masters bev. I'm a fan. A silky wine that has has fascinating floral honeysuckle backnotes. It leads with hay-in-the-sunshine feel.m. Then there is this backnote of candied orange that is somehow not sweet. I've had their regular Tempranillo too and it's terrific. — 15 days ago