This Cabernet Sauvignon from Central Coast in California, is drinking very nicely now, although still young.
Showing black fruits with wood, vanilla, earth, spices, chocolates, coke, light vegetables, Indian spices, violets, tobacco leaf and black pepper.
Dry on the palate, full bodied and elegant.
Grippy tannins (once it opens up), on the finish with tangy raspberries.
This is a very nice Cabernet Sauvignon. I had it before, but apparently did not let it open up all the way. Really enjoyed the mouthfeel.
Needs 3 hours to open up properly and come to itself, so be patient.
Would be nice to revisit it in 3 to 5 years.
Nice to see this kind of wine from California at such a low octane.
13.8% alcohol by volume.
$43. — 16 days ago
Light gold. Looks young. Took 5 hours to open up and show its stuff. In hour 6 this was cruising. Saline and sea shells, wispy lemon fruit, some honey, some white stone. The guesses from the fellas were 2002 Rav Clos and 1996 Rav Valmur. Shows how these properly stored aged Raveneaus can age effortlessly. — a month ago
This Soave Classico Vigneto Sengialta Balestri Valda 2017 comes from a single hillside parcel of black basaltic soil planted to Garganega and Trebbiano di Soave. The grapes are hand-harvested, fermented separately, and matured in neutral 2000-liter botti for twelve months. In the glass, the wine has a saturated, deep yellow-gold color, with flashes of green-gold just at the edge. Aromas of sun-warmed yellow peaches, crystallized honey, marzipan, and acacia blossoms emerge at first, then alternate with fleeting suggestions of beeswax, grated nutmeg, and sage, as the nose evolves in the glass. On the palate, the wine honeyed and opulent, with a round, juicy core of sweet stone fruit and honey that echoes the nose, along with plenty of dry extract, deep saline minerality, and ripe tartaric acidity. The layered sweet core of honeyed melon and almond paste is seasoned with delicate bitterness, and the long elegant finish is punctuated with fine mineral grip. Drink now – 2030 (yes, the wine is irresistible today, but according to Laura Rizzotto, a bottle that hid unnoticed for fifteen or more years in a good cellar would be a treasure). — Moore Brothers, Brooklyn — a month ago
Paired this PJ with A5 wagyu beef, with a tinge of sea salt and black pepper. Simply perfect for its light fresh long lasting taste that doesn’t mask the taste of the A5 fats. Mootogo! — a month ago
White wine made over the black sea? Actually really good, I drank at room temperature. It would do better at 55 to 62 F. This wine makes me wonder if there are good whites from other regions like sochi and russia..who knows. I paid 15 bucks from a local store. Great buy. — 2 months ago
Had to pop one... way too early. Wine is glorious gold in glass... still tightly wound and reticent. Opened up over the course of an hour to display plenty of rich, ripe dark red and black fruit. Powerful weight, noticeable structure, vivid acidity. Long persistent finish. Think I’ll hold my remaining six. But kudos to a very influential house for bringing forth something totally new. Holds it own alongside Grand Annee and RD.
— a month ago