Three Palms Brewing Co.
Clos du Val Wine Co.
Napa Valley Cabernet Sauvignon 1984
Wine dinner with big group including Butch neighbor Art, Philip and Bewan. Vertical of 2013,1989,1984 and Reserve 1996. ‘13 still young and long aging potential. ‘84 stood out amongst three, ‘89 clearly lesser vintage and heading down. Reserve tastes like a young wine and can feel the tannin. Very interesting growing. — 3 years ago
Bedrock Wine Co.
Weill Vineyard Exposition Three Syrah 2012
Three (3) Floyds Brewing Co.
Dark Lord Russian Style Imperial Stout
Thank you to my good friend Andy Bunch for bringing this beer to try tonight. A rare treat for sure. Took a while to open up, bit man, it’s hitting its stride a couple hours later with notes of semi sweet chocolate, espresso liquor, brownie batter, vanilla, toasted nuts and almond oil. A rich brew with a 15%+ ABV. Black as old motor oil and super mouth coating. Yum yum yum. — 8 years ago
Duckhorn Vineyards
Three Palms Vineyard Merlot 2015
Dark ruby with aromas of dark red stewed fruits, blackberries, baking spices, and red currants. On the bud, it’s smooth and delicious with more stewed fruits and spices. Excellent with our aged ribeye and baked potato. — 2 months ago
Realm Cellars
Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon 2015
One of the wines I supplied for an annual lunch hosting (co-host this time). I was really hesitant to open this given the fanfare of this specific wine, but also how DrCrane can be an in-between wine for me (so explosive young, shut down at 5-10yrs, re-open 10+). Decanted two-three hours.
Classic deep purple-black DrCrane in the glass. Aromatics are immediate with ripe blue and black fruits, baking spices, mocha and graphite. Just a little bit of high-toned EA to make it pop, along with this roasted character I always get from DrCrane wines. Opulent and polished in every way on the palate, this is a tidal wave of flavor with no hard edges. It’s a towering wine in the sense of so much concentration and depth on the mid-palate, but it’s so incredibly polished at the finish…almost shockingly so. The ripe fruits and the dark chocolate linger longer than any Napa cab I can remember. Iron first in a velvet glove.
No need to worry, these are open for business. Plenty of structure to carry a while, but this window seems like it was made for how this wine is drinking now. — 2 years ago
Three Wine Company
Spinelli Vineyard Mataro 2012
Dark and thick. Inky dark fruit, blackberry, menthol, black plum skin, bramble, some oak. Tannins sit on top of the tongue. Acidity trickles down the side. There’s an initial tartness, maybe the black plum skin. The menthol and wood notes creep in with leather emerging. Blackberry and bramble round out the flavor. This is the best I’ve had from 3 Wine Co. — 6 years ago
Pere Mata
L'Ensamblatge Cava Blend 2010
Nicely aged, Pineapple, lemon, apple, grapefruit pith, toasted nuts.
Brut Nature Cava 2010 Vintage
Cava Gran Reserva DO
Organic, 50% Macabeu, 30% Xarello, 20% Parellada
All three varieties are co-fermented. Primary fermentation is done in oak with some battonage used to develop greater texture. Aged on the lees for over 68 months. Disgorged with zero dosage. Disgorged March 2018.
— 7 years ago
Badet Clément & Co.
Pontificis Grenache Blend 2022
This medium-dark wine offers a nose of black plums, blueberries and blackberries along with aromas of earth, tobacco, cedar, clove and nutmeg. I understand that the three segments - Grenache, Syrah and Mourvèdre- were vinified in both barrels and tanks, with no more than six months of aging. Given that, it is understandable that oak does not take a more prominent position.
The palate is loaded with dark fruit and savory notes, and it has a firm tannic grip with lively acidity. I had it with some sautéed meatballs and Petit Basque cheese. It paired excellently. — 2 years ago
Clos du Val Wine Co.
Reserve Napa Valley Cabernet Sauvignon 1996
Wine dinner with big group including Butch neighbor Art, Philip and Bewan. Great wine and needing more time! Still prominent but soft tannins and wrapped in more sumptuous garb than the regular Cab. So keep the remaining three in storage! — 3 years ago
Palmer & Co
Brut Reserve Champagne Blend
Palm frond, light olive essence, smoky-sweet petrol resonance over poppyseed pastry, rhubarb-wild strawberry cream, lemon custard, and palmyra. Lemon lime zippy while racing across the tongue, with grapefruit zest, lime zest and raspberry sizzle. Gorgeous and lean. Two palms up! #palmerandco #palmerandcochampagne #champagne #bubbles #Reims #àreims #brutchampagne #brutreserve — 6 years ago
Bedrock Wine Co.
Evangelho Vineyard Heritage Zinfandel Blend 2013
This one is labeled “Heritage”, not Zinfandel Blend. Deep burgundy red, highly extracted pigment. Initially, herbal-briar notes in nose with hints of red fruit and funk. Soft, black currant, cherry and raspberry flavors with length, mild seed and skin tannins in finish. Over time, licorice emerges in finish with moderate to heavy skin and seed tannins. Decant at least three hours. Plum flavor emerges if you are patient enough — 8 years ago
Three (3) Floyds Brewing Co.
Zombie Dust Undead Pale Ale
On tap. One of the original greats. Dank, juicy, crunk. #threefloyds #paleale — 8 years ago
Todd Anderson
The 16% Viognier definitely softens the Syrah, which is interesting but a bit too much for my liking. Drink up now as it seems past peak. — a month ago