Texan - Wine Nerd Herd Member
Still so surprised seeing a Bevan wine around 14.5ABV! Very much a cab lovers pinot. Grilled black cherry, black peppercorn, potpourri and cedar aromatics. The palate shows candied cherry covered smoked meat and it finishes with cherry liqueur and licorice. Better balance than the ‘14, but less acidity than the ‘16. I believe these wines are made to be consumed young, and with the few years of age here, acidity has mellowed out. While not my typical Pinot to enjoy (this is anti Sonoma Coast, whole cluster type pinots), the flavors are delicious and age has helped reign in this bull in a china shop. — 12 days ago
VASO cellars is essentially Dana Estate’s third label. However, what makes VASO unique is that while it’s a third label, the fruit that is used is the same fruit that goes in to Dana. No young vines or anything like that here. The main difference is the way it is oak aged. This SB comes from Dana’s Hershey Vineyard on Howell Mountain.
This is good. Like really good. Would love to try next to Dana’s own SB. 8yrs young and drinking wonderfully...almost shockingly so. This is like a combo of high end Bordeaux Blanc with Aesthete Sauv Blanc. Aromatically, it leaps from the glass with honeyed sea salt, grapefruit, lemongrass and white peach. On the palate, it is so textured and rich, almost creamy. More peach, poached pear, lemon oil, creamsicle, and wet rock. There is good acidity here (still at 8yrs for a Napa SB!), and while the profile is rounded, it’s certainly not flabby. One of the best Napa SBs I’ve tasted and still has a couple years of cruising at peak. I’m going to open my ‘13 soon, but I’m going to hold my ‘15 for a while! Best around cellar temp, don’t get it too cold or it will mute some of the flavors. I owe you for this one, @Mike R ! — 7 days ago
VASO cellars is essentially Dana Estate’s third label. However, what makes VASO unique is that while it’s a third label, the fruit that is used is the same fruit that goes in to Dana. No young vines or anything like that here. The main difference is the way it is oak aged.
Enjoyed during the WNH virtual tasting. Similar to the ‘12 Sauv Blanc I popped, this is also from Dana’s Hershey Vineyard on Howell Mountain. Due to the ‘14 vintage being one that is drinking fairly well now, I assumed this would be close to pop and pour...wrong. Very tightly coiled on day one. Very crunchy and underripe fruits with herbs and baking spice. Re-corked and gave an hour decant on day two and it was immensely better. Sweet toasted oak, violets, charred plum, baked mixed berry pie with some added herbal flair on the nose. More plush on day two but still flexing those powerful mountain tannins. On the palate it is full of rich dark fruits, dark chocolate, mocha, nutmeg, licorice and quite a bit of graphite. It’s dusty, herbal with a good amount of ripe fruit with nice lift. I’d hold for a few more years. @Mike R , these are very nice wines. Thanks buddy! — 7 days ago
Rich, voluptuous and powerhouse of aromas. Benefits from a decant if you can give it one...around 30-45mins at this stage. Light golden in the glass offering up notes of lemon cream, sea salt, honey roasted cashews, honeysuckle and baked lemon scone. It’s viscous on the palate cascading all over, and while big, there is a line of acidity that is picked up from entry and maintains all the way through the finish...not sure if I’d call it “mineral” like, but it helps give complexity and add balance. Honeyed clover, more sea salt, lemon meringue pie too. So lush with a lingering finish. Everything about this screams Aubert and even when young, these are just superb Cali Chards. — 14 days ago