Had many bottles of this RRV Zin and seems to keep getting better. One mistake was not letting it sit but will fix that with future bottles. Strong dark berry (blackberry), black and green pepper, spice mix, and more make this something that accentuates a dry rub for BBQ while also being an enjoyable sipping wine as well. — 2 months ago
2010. Still a baby but hits big on all the sensory buttons. Tops — 2 years ago
Always fun at the Anvil Club! — 4 years ago
Very understated. Not like typical cali cab. Lots of blue fruit. — 4 years ago
Uncorked for 1 hour, sweet nose, dark red fruits, a lot going on in this wine. Finish is lengthy, definitely a good wine to enjoy with grilled, fatty meat with assertive flavor. Well integrated tannins and a lot of life left. I need to follow this over a couple days to see what secondary flavors show up...
Vacuvin overnight in fridge
Day 2: poured after reaching temp of 60F and enjoyed with dinner. Secondary notes are more noticeable and fruit is balanced. Leather, spice, and oak. Food friendly (paired with peppered bacon, lettuce, garden tomato, avocado sandwich - BLAT). Plum on night 2 vs. Black cherry on initial open. — 5 years ago
Gorgeous cask strength bourbon from powerhouse Maker’s Mark 🥃 The perfect structural support for this beautiful Banana Boulevardier 💥 The recipe (below) was concocted by the mixology gurus at Houston’s very own Anvil Bar + Refuge.
- 1 oz bourbon
- 1 oz sweet vermouth
- 1/2 oz Campari
- 1/2 oz banana liqueur — 10 months ago
Meyer lemon, lime, green apple, pineapple, white peach, soft, understated minerality and jasmine. Leaner bodied than the Columbia Valley and fresher. Caramel apple, citrus-lemon/lime, white peach, pineapple, honeysuckle, jasmine, delicate powdery chalky minerality with beautiful round acidity & fresh, beautiful finish. Photos of; a Forgeron sourced vineyard, Anvil in the tasting room and signage out front.
— 4 years ago
A year later, even better! Frankly — 4 years ago