Nicely balanced, minerals, apples, hint of lime. Lightly coats the palate. — a month ago
Last night with friends our second wine was another beautiful Bordeaux Blend a Right Bank Blend this time also from the Ciel du Cheval Vineyard. The 2010 Andrew Will Ciel du Cheval Red Blend 52% Merlot and 48% Cabernet Franc. Andrew Will from Vashon Island, Washington is one of my favorite producers. Chris Camarda since 1989 has blended wine and his wine he says "I am not interested in the similarities of my winesbut the differences. The different identities of our vineyards and varietals which explore the identity of Washington State as distinct as California or Bordeaux." I think he does this very well.
On the nose I got black cherry, red raspberry, cassis, fresh herbs, violets and fresh earthy soil.
On the palate there is black cherry, blackberry, blueberry, black currant, licorice, green bell pepper, iron and rich tolled soil.
The wine is medium to full bodied with medium + acidity, medium + soft velvety tannins that lead to a long excellent complex finish. Have a great coming week, be safe and continued well wishes. Nostrovia!🍷🍷🍷🍷 — 16 hours ago
Medium golden yellow. Thick nose with honeysuckle, honey, and some white flowers. Medium acidity (5.5/10) with a medium body. Nice level of syrupiness without being over the top. Some layers of flowers, honey and a touch of spices. Insane value for a Sauternes! Drink till 2022.
— 10 hours ago
We are all aware of the fires ravaging Napa & Sonoma. Regusci survived with basically a little something more than scorched property as shown in the top photo. One of the lucky ones. The picture on the left shows Laura Regusci and her young son Andrew with fire extinguishers having fought property flames to protect their buildings. In crisis, vintners really come together. That’s Rob Mondavi Jr. helping them with the 17 vintage. I emailed with Jeff Smith of Hourglass and they were helping follow vintners crush grapes etc. at their property who were still without power etc.. Napa/Sonoma is so community strong! The real heroes in all this are the Firefighters in bottom photo. They walk right into the frontline of flames without a second thought. They have been working in some cases three straight shifts a day and then pulling up only a piece of the ground to get some sleep. Some of these Firefighters lost their homes in the fires as well. If you’d like to support these brave Firefighters who have lost everything while at the same time fighting to save others, the Int’l Association of Firefighters has set up a fund for Firefighters who have lost their homes. Here is the link to donate, http://www.gofundahero.com/campaign/detail/4913 🚒. The Regusci 2010 Zinfandel on the nose is; blackberries, boysenberries, dark cherries, huckleberries, poached strawberries, black licorice, baking spices, dark rich earth, dry top soil, bramble, volcanic minerals, violets, lavender and lilacs. The body is round and rich with juicy fruits. The tannins are soft and well resolved. Fruits are ripe; boysenberries, huckleberries, blackberries, strawberries, raspberries, dark cherries & pomegranate. Nice baking spices; vanilla, clove and cinnamon. Rich dark earth, crushed rocks, dry top soil, soft volcanic minerals, black cherry cola/licorice, red florals, violets, light lavender, lilacs, waterfall acidity and a long, elegant, round, rich, juicy fruit finish that’s is consistent all the way through and lasts well over a minute. It’s somewhere around it’s peak with a few more years of good drinking left. Paired well with the slightly spicy Kentucky Bourbon chicken skewers. All our prays and hopes for the people in Napa and Sonoma. — 9 days ago
An intensely saline wine. But a powerful wine nonetheless given the vintage. Open for business now. — 16 days ago
Terrific wine from Maggie Harrison at Antica Terra. Absolutely classic Oregon pinot nose (which for me is a combination of cool climate pinot aromas coupled with a great earthiness - a hypothetical hybrid between a Central Coast pinot with a Premier Cru burgundy). Has integrated beautifully in the 2-3 years since we last tried it, confirming for me the notion that top-flight Oregon pinots need a few years in the cellar for them to really shine. The ample (but not overwhelming) acidity coupled with the subdued sweetness on the palate paired beautifully with the roasted butternut squash pasta we enjoyed from Chef James at Dusty’s. Great balance through a lingering but lively finish, this wine has several years of evolution left. Way to go, Maggie! — 10 days ago
Stewed blackberries, dried plums, cassis, cacao, bell pepper, tobacco, leather, cloves. Balanced rounded acidity/smooth velvet tannins, full bodied, juicy-satin texture, long fruity-earthy-slightly peppery finish. Well integrated oak, finely balanced fruit with hints of mature secondary notes beginning to show themselves. From an excellent cellar worthy vintage. — 5 days ago