This bottle was generously provided by a friend, direct from his cellar. Let me start by stating that this wine made an impression. For one, I had never even seen a bottle of Mayacamas Pinot Noir (I think they only made a couple hundred cases a year). Second, at nearly 16 years old, I knew this was made by Bob Travers which meant we were probably in for a unique experience. I was not wrong. Popped and poured; no formal notes due to the setting. The wine poured a deep ruby with just a little bit of fine sediment which turned out to be the only thing that indicated any age on this bottle. Frankly, this came across…like it was a baby. Incredibly primary notes of tart red fruits, rhubarb, green herbs, olive, and dry earth. The other interesting characteristic was that it seemed to have a heavy influence of American oak. I seem to recall Bob Travers had some unusual cellar practices…but I don’t recall him using very much new oak…if at all. Anyway, this was a really unique wine and unlike any other Pinot Noir from Napa that I have ever had. The stated 15% alcohol seems almost laughable. If that’s true, then it’s remarkably controlled. If this bottle is a true indication of evolution, then expect a long life ahead. Drink now with a decant or enjoy through 2031. — 5 days ago
Savory, higher acid mountain Merlot. Forget your Valley Cabs! Love it. — 4 hours ago
Not sure if the ‘07 was the best in the comparative line up (12,10,07), but it was the most generous at the moment and the glass I kept returning to and the bottle I wanted to take home and drink now (yes, even though it *could* hold for another decade or two, why wait?)
Incredible aroma: black cherry (fresh, ripe and also developed with some baked), underbrush, fragrant mint/eucalyptus, balsam (old wood oil quality), fragrant cedar.
‘12 (we were told) was a similar vintage to ‘07, easy going. The wine was a younger version of the ‘07: riper tannins, and similar flavor/aroma notes etc — just not as expressive & developed yet. More fresh black fruit, licorice spice and cassis.
‘10 perhaps the most restrained and elegant of the line up, but based on the tannins (still very intense and even a little rough of the finish) either needs the most time to come around or a rib-eye. This was a more challenging vintage (heavy rains early on) but I predict the wine will be just as good - if not better - than its peers with time. — 15 days ago
It’s time for my #FridayCabernetfix. Here is a delicious one from Mount Veeder.
Dark ruby in color with a reddish rim.
Strong nose of blackberries, sweet plums, cooked cherries, cedar, vanilla, espresso, cola, light herbs, earth, chocolates, tobacco, spices and peppercorn.
Full bodied with medium acidity and long legs.
Dry on the palate and fruit forward, with black fruits, chocolates, cedar, light vanilla, tobacco, coffee, peppercorn and herbs.
Long finish with round tannins and tangy cherries.
This is a gorgeous Cabernet Sauvignon from the great 2016 vintage. Already drinking very nicely, even right out of the bottle, and better after 2 hours in the decanter.
Showing nice complexity with a great, spicy mouthfeel.
I had it over a year ago, and it is drinking even better now. Will continue to age nicely in the next 10 years.
Good by itself or with food, and will pair nicely with BBQ Meats. I paired it with a Charcuterie board of meats and cheeses.
14.5% alcohol by volume.
$125. — a month ago
Blend of 82% Cabernet Sauvignon, 17% Malbec and 1% Petit Verdot, deep Ruby with aromas of berry fruits with spice, herb and earthy notes. On the palate flavors of blackberry, ripe cherry, fig and blueberry with currants, cacao, pepper and tobacco notes. Fine grainy tannins, good structure, long finish, great mouthfeel, ending with cedar, fruit and tobacco spice notes. Wonderful! Very Nice. Needs cellaring. — 11 days ago
1978 drinking so good right now. Minerally. Tannins still solid. — a day ago