It's time for my #FridayCabernetfix. Here is a delicious one from California.
Dark ruby in color with a short reddish rim.
Fruity nose of black plums, black cherries, light wood, vanilla, licorice, spices, cola, peppercorn, vinaigrette, dark chocolates, light vegetables and espresso.
Full bodied with medium acidity and long legs.
Dry on the palate with blackberries, black currants, plums, cooked cherries, oak, tobacco, vanilla, licorice, spices, espresso, cola, light vegetables, chocolates, leather and peppercorn.
Long finish with fine grained tannins and tangy cranberries.
This is a very tasty wine from Dry Creek Valley. Nicely balanced with a nice mouthfeel. Shows nice complexity with great structure.
I had it blind and I was really impressed with the complexity here. Drinks more like a Washington State Bordeaux blend. Delicious.
Thank you Wendy for sharing this with me.
Spicy and enjoyable by itself or with food. I paired it with a charcuterie board of meats and cheeses.
13.8% alcohol by volume.
$28. — a month ago
Just let it aerate and it opens quite nicely 2016
— 6 months ago
Complex aromas of red fruits, stalks, sous bois, and compost heap - the Bass Phillip DNA. On the palate medium weight with great intensity and soft resolved Tannins. Great length - the product of close planting and meticulous horticulture. Consistently a wonderful Pinot and as James Halliday said “eerily Burgundian “. — a year ago
The 2017 Duhart-Milon is a wine that I expressed reservations towards out of barrel. Since then, the nose has certainly come out of its shell with blackberry, raspberry, briary and light mint aromas, although there is something of the Duhart "DNA" that is absent. The palate is medium-bodied with quite a potent graphite character coming through... A-ha, not here is the Duhart signature! The acidity is nicely tuned and (like the Carruades de Lafite), there is a pleasant briny/marine character towards the finish. That said, it just needs more cohesion and finesse on the finish to really convince that it is a top-flight Duhart. (Neal Martin, Vinous, February 2020)
— 8 months ago
Mid Crimson with a tawny rim. Sometimes takes a while for the top Penfolds reds to show maturity and this Bin 389 at 17 years is starting to show more savoury herbal characters with nothing standing out - just beautiful “claret”. Light resolved tannins at an age where everything is in balance and making it hard to identify the Penfolds DNA of mocha, chocolate and blackberry. The firmness in its youth has softened. Penfolds suggested window says to 2030. I think I will have consumed my remaining bottles before then. — a year ago
Nose is beautiful. Raspberries blackberries melded at the dna level. Integrated. Just perfume. Flower of a spice. Very jumpy - launches itself at the nostrils. Just fills them.
Palate is perfect. Raspberries. Blackberries. Perfect texture spice. Fucking insane. A hint less dense than Podere forte but more perfumed. Like mountain water crazily infused with spiced raspberries. A hint of the most gorgeous licorice. Savory. Salivatory.
A very elegant syrah. Even more so than Cote rotie in a Sense. The crappy soils tone down the fruit expression so it’s much more refined and naked.
Silky texture. — 3 months ago
Alcohol heat needs to burn off when first popped, but with a moderate decant/air has a lovely Nebbiolo-ish approach to its Greek DNA. Light red in appearance, white pepper & cherry life savers on nose. Medium light body, acid plus, edges rounded after a bit. Cherries & Persimmon on palate. Had w veal parm takeout, Pandemic style, before the last round of family Rummikub. Delicious, in a prickly kinda way. Made Asimov s top 20 wines under 20$. — 6 months ago
To my mind, the quintessential $20 Oregon Pinot: explosive aromas of boysenberry and spice, with corresponding flavors, concentration and a superfine, acid finish. Burgundian in its lower alcohol and understatement, it’s the kind of confident, relaxed effort to be expected from a winemaker who has Burgundy in her DNA. — a year ago