Deep purple in color with a cloudy reddish rim.
Showing blackberries, black currants, plums, cooked cherries, earth, vegetables, licorice, light vanilla, oak, spices, peppercorn, tobacco, dark chocolates, coffee and pencil lead.
Full bodied with medium plus acidity and long legs.
Dry on the palate and earthy with nice complexity.
Tangy and spicy finish with fine grained tannins.
Drinks like a Left Bank Bordeaux, very interesting coming out of Napa.
Good right out of the bottle and better after 3 hours of airtime.
Still young and already enjoyable. Would be nice to revisit it in 3 to 5 years.
I paired it with a Charcuterie board of meats and cheeses, and really enjoyable it with the truffled duck confit.
14.1% alcohol by volume.
$48. — 23 days ago
It’s time for my #FridayCabernetfix. Here is a delicious one from Napa Valley.
Dark ruby in color with a short reddish rim.
On the nose blueberries, black currants, black plums, cedar, earth, vegetables, vanilla, bell peppers, tobacco, light wet leaves, dark chocolates, dark coffee, graphite and black pepper.
Full-bodied and bold, with medium acidity and long legs.
Dry on the palate with blackberries, black currants, plums, cooked strawberries, spices, earth, chocolates, cedar, leather, vanilla, licorice, tobacco leaf, dark coffee and black pepper.
Medium plus on the finish with fine grained tannins and tangy raspberries.
This is a young Cabernet Sauvignon from Napa Valley. Already drinking very nicely, and will continue to age nicely in the next 10 years.
Showing nice complexity, especially on the nose, and a great mouthfeel. Nicely balanced with a tangy finish.
Showing lots of earth notes that I wasn't expecting. Made it more interesting. Will be nice to revisit it in 3 years.
Good right out of the bottle and better with airtime. I gave it 2 hours.
Good by itself or with food. Will pair very nicely with a big piece of steak. I paired it with a charcuterie board of meats and cheeses.
A blend of 92% Cabernet Sauvignon, 3% Malbec, 3% Merlot and 2% Petit Verdot. Aged for 28 months in mostly French oak barrels (40% new). A very small production of only 125 cases.
14.5% alcohol by volume.
$60. — 10 days ago
Nice floral notes frame this Pomerol style wine. Probably too early to drink but what the heck!!! — a day ago
Another great vintage. Super balance. — 11 days ago
For steak dessert, 2007 Caymus Classic. Chuck, why oh why, did you change the original styling of this wine? 🤦♂️
I ran out of my cellared Caymus Classic. Classic is pre 2012 vintage. In 2012, it was changed to a highly marketable consumer friendly wine syrup that drinks well early for some. I can’t palate it.
I recently went to the secondary market and found some beautifully stored 2007. Missed it.
The nose reveals, stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, full scorched earth, grey clay, potpourri, dark under stated ambers, dark, moist forrest floor, dry sage, notes of Worcestershire sauce, eucalyptus with withering; dark, red, purple flowers.
The mouthfeel is glorious with balance & length. Ripe fruits of; stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, blueberries hovering over all the rest, scorched earth, dark spice with subtle yet punctuating heat, nutmeg, clove, cinnamon & vanillin, dry crushed, limestone rocks, grey, mud clay, potpourri, dark under stated ambers, dark, moist forrest floor, oak char, expresso, black licorice, dry sage, notes of Worcestershire sauce hues, eucalyptus/mint with withering; dark, red, purple flowers. The acidity is a rushing, spring mountain river. The length, balance fruit & earth, elegance, polish would captivate most any discerning palate.
Chuck, I think you should make both Caymus Syrup & Caymus Classic again.
She is at the tail end of her precipice. — a day ago
Mmmmm tasty especially with shrimp cocktail and a filet. — 4 days ago
My first experience with the 2015 “Vare Vineyard” and the first of my three allocated bottles. Ketan mentioned this was his best “Vare” bottling to-date and while I can’t speak to that (since all of my previous experiences with Beta have been the Montecillo Vineyard in Sonoma), I can verify that it has Ketan’s signature all over it. I did not decant this bottle though, it probably would have benefited from it. Never the less, the bouquet was bursting with character: predominately black fruits, anise, eucalyptus, coniferous forest floor, Anaheim pepper…the overwhelming message of freshness and one of the most unique noses I’ve ever encountered from a Napa Cabernet Sauvignon. On the palate, things were a little more subdued with black currants, tart black cherry and black bramble fruit with a little hint of baking spices. It seemed a touch green, to be completely honest. Bone dry and endowed with substantial structure; medium+ tannin, medium+ acid, all the while framed by a medium- body; a welter weight of a wine.
This seems right in-line with what I have come to expect from Ketan Mody’s approach and, while I don’t expect anyone to peg this as Bordeaux in a blind tasting, it certainly has some Old World sensibilities and reminds me of the way Cabernet Sauvignon was made in California 40+ years ago. And, after drinking a few 40 year old Napa Cabernet’s this past week plus the aforementioned balance of fruit/structure, I believe this has a long life ahead of it with a rather exciting upside. Drink with patience or cellar. FWIW, I don’t have any immediate plans to open my second bottle before 2025. — a month ago
This cab from DANA is mostly from their Hershey vineyard on Howell Mtn.
I know 2013s are powerful and tightly coiled, and DANA’s style is along those same lines, but I have to admit...this was incredibly coiled and almost unforgiving. I gave this a 4hr decant (which I followed from the beginning), and then another 3hrs out of the bottle later in the evening...and didn’t experience much of an awakening. Fragrant and floral with potpourri, violets, black currant and oak. The front palate here is quite nice in texture with notes of dark fruits, cocoa powder, espresso, extremely dusty with an herbal streak to its core. It’s very Howell Mtn in style. Good acidity and an absolute wall of tannin on the finish. This got marginally better at the end of the evening and revealed a sweeter/baking spice type finish. If opening now, I’d double decant at least 4-6hrs before enjoying. — 9 days ago