I swear I taste peanut butter...and I like peanut butter. — 2 hours ago
Happy Labor Day. The wine I have chosen is the 2010 Domaine Eden Santa Cruz Mountains Cabernet Sauvignon. From Saratoga, CA a blend of 75% Cabernet Sauvignon, 14% Merlot, 6% Cabernet Franc, 4% Petit Verdot and 1% Malbec.
On the nose there is black cherry, blackberry, plum sauce, nlack currant, green bell pepper, vanilla, smokey oak, spice and earth.
On the palate there is black cherry, blackberry, black currant, green bell pepper, woody oak, black pepper, spice, herbs and dark earth.
This wine is full bodied well integrated and balanced with medium+ acidity and medium+ firm mouthcoating sandpaper tannins that leaves you with a long dark fruit oak driven earthy finish. This wine still has a long way to go and a loy of pleasure to give. I hope everyone's weekend has been enjoyable. With the new week ahead please stay safe and healthy. Nostrovia! 🍷🍷🍷🍷 — 12 days ago
In anticipation of the 2019 fall release of Sandlands, I figured I should open something from my 2018 allocation. The fruit from the San Benito Mataro was sourced from the Enz Vineyard which, I believe is the only active vineyard in the Lime Kiln Valley AVA. However, the Enz vineyard has some of the oldest vines in all of California . I have found that Sandlands Mataro benefit from significant air and this was no exception. In the glass, the wine is bright ruby with a flashy magenta rim; medium viscosity. On the nose, lingonberries, cranberries, red flowers and black pepper. It actually smells spicy. On the palate, again tart red berries with some black pepper. Super primary at this stage with sneaky tannins (medium) that seem to build over time. Acid is high and the somewhat bitter finish is loaded with minerals. Ultimately, this wine is bright and full of energy; a beautiful pairing with Spanish chicken and rice. Really good now but I think the best is yet to come. — 12 days ago
That’s the stuff. Much more complex than the normal Barolo. Just a stunning nose. So much mineral, cherry flower and unreal nuances. Spice, iodine, just penetrating and so refined. Deep cherry fruit with a citrus twang. Really fine. Wow the cherry fruit aromas are absolutely knee bucklers. Just so fine, deep and precise. Wow the florals now kicking in. This is a 9.6 nose. Maybe higher. Wow that is a sexy beast. This needs 45 minutes as it is very tight right now. Stunning depth and purity but big tannins and acid and an incredible core of fruit. This is an obvious 9.5. off the bat but this, like the 16, needs mega air. Nose gets so complex and expansive as it airs. Huge fruit. But nuanced and complex. An airy sense of minerality. Almost like an ocean breeze. Okay nose is a 9.6 now. Just sick.
Palate becoming more concentrated. Fruit getting sweeter and sappier. But tannins still fierce and leading the way. Ahh now the elegance picks up and it gets more spherical and sweet. Wonderful. — 7 days ago
Very nice, needs a bit more bottle time, guessing November, though completely drinkable now.
A chill in the air, a tangine of quail with preserved lemon & green olives, and a nice crackling fire, paired with the brightness and texture the 2018 Roussanne would be most proper. Or, something like that:) — 3 days ago
This particular bottle was purchased at the winery during our visit back in 2019. We were fortunate considering they rarely host visitors due to the size of their operation. Popped and poured, the 2005 Estate appears a dark translucent garnet, slightly hazy and browning just a touch on the rim. Medium+ intensity with a huge nose of bruised strawberries, sun-ripened bramble fruit and mushrooms. Some VA is present but this is not unusual from this producer. With additional air, the nose becomes even more complex with tomato leaf and coniferous forest floor. On the palate, this is bursting with ripe fruit confirming the bruised strawberry and brambles though most on the dried end of the spectrum with baking spices in a combination reminiscent of fruit cake. Some leather and mushrooms present as well. The finish is dry, saline and so, so long with a sort of Blood orange thing going that’s wonderfully compelling. High acid. Medium (+) tannin. Pair very well with dry rubbed grilled chicken. While this should easy see it’s 20th birthday it’s simply fantastic right now and fully mature. — a day ago
Hands-down one of the best California Cabernet I’ve had in a very, very long time. I remember tasting with Arnot and Roberts a few years ago in New York at a trade tasting and being bowled over by how typical their syrah was to a Saint Joseph, but with this gorgeously fresh fruit.￼. Quite frankly to me what put CA wine on the map in the first place.
This Cabernet showed everything I like about great Cabernet. It was powerful, it was seductive, it was rich but balanced and fresh and showed all the classic hallmarks that the grape is known for. The slightest note of pyrazine folded in perfectly with the cassis, black cherry, and currant fruits. The palate had energy and complexity, generosity and a super long finish. #arnotroberts — 12 days ago