Last week’s virtual comparative lineup of 2016 MacDonald vs 2016 Schrader RBS was so much fun, we decided to do another theme. This time, it was WA/OR Syrahs.
The lineup featured: 2014 Force Majuere Estate Syrah, 2014 KVintners The Hidden Syrah, 2014 Cayuse Cailloux and 2012 Cayuse En Cerise. All wines received about 5hrs of air.
The KVintners was my contribution and was poured second (after the Force Majuere and before the 2012 Cayuse En Cerise) and I think it was the perfect order. The profile of this wine was more elegant and floral than I expected, and certainly less funk driven. Aromatically, it was dominated by potpourri, lavender, herbs de Provence, stemmy blackberries and only a hint of smoked meats. Compared to the others, this gained the most heft as it opened. It continued the floral trait on the palate while adding sweet and dark fruit crusted with black peppercorns, charcoal smoked brisket and good mineral nuances. If opening now, give it a good decant and it will be ready, otherwise, I’d hold another few years. Tannins are still prominent. Great wine representing the region well, and a nice bridge between Paso Syrah (charcoal, big fruit) and WA/OR border Syrah (funky, stemmy, slightly green). — a year ago
Popped this after a recent discussion with @Ian Macdonald comparing notes on St. Urbans-Hof. A needed check in of the 2016 vintage in the Mosel as well. A daily drinking pick-up from my last trip to Bottle Barn (Santa Rosa, CA).
A.P. = 3 529 290 14 17 — 3 years ago
Hey, Delectable— this is the Visions 2018 North Coast Pinot, but the ID wasn’t available.
Unabashedly ripe and warm, but with a distinctive umami flavor (hoisin sauce?) that I’m really digging. Black cherry, black plum and even blue fruit on the nose and palette. Lovely satiny texture. Medium + finish.
Hedonistic in the way you’d expect from a winemaker mentored by the Wagners, but the suppleness and umami notes make this wine stand out in a sea of north coast Pinot Noir, and the absence of new oak lets the fruit do the taking. Perfect with chicken lettuce wraps and haricot verts smothered in Madeira mushroom cream sauce.
Owner/founder, Mac Macdonald, has been making his own California Pinot Noir for more than 25 vintages now and it shows. Side note: he’s also one of the better story tellers in the biz.
Initially sampled as part of a tasting with the #AAAV (Association of African American Vintners) and took the bottle home.
— 3 months ago
Heck of a hosting by @Weston Eidson last night for the City Club wine group. All wines were tasted blind.
When tasting next to the MacDonald, it was incredible how much more ripe fruit was present here. I mean, straight up oozing blackberries and blueberries. I pondered if there could even be Malbec in this based on how inky and juicy it was at the core. I went back and forth between calling this Australian Cabernet or Howell Mountain Zinfandel. There was Andes mint and fig with a rich finish. I had the ‘16 during my visit earlier this year and found it to have a touch more savory notes. — 2 years ago
A few wines from last week’s 4th Friday event!
The sheer opulence of this is astounding. Obviously young, this was actually my first Realm BTK courtesy of @Keith Fisher . When thinking back to the last stunning 2016 BTK I had (MacDonald), where the MacDonald is more dusty, slightly more herbal and full of tightly coiled BTK power, this was an embarrassment of rich dark fruits, baking spices and sporting a creme de cassis like profile. Classic To Kalon power, with so much to unpack. Thank you, Keith! — a year ago
Named Anastasis for its “resurrection” in the cellar after fermentation issues. From low-yielding Sauv Blanc vines near Rutherford that were pulled after the 2013 vintage. Sherry notes, with some apple, nut and yellow jujube character. If you go in thinking Jura, you will enjoy this more than if you go in thinking California. Interesting wine. Only about 14 cases, hand bottled by @Graeme MacDonald and @Johanna Jensen according to Abe’s notes. Interesting that I will have consumed about 4% of total production by the time I finish my bottles. — 3 years ago