Delicious as before and I believe even better than five months previous! I think this is a super Cabernet to open now...I have come to realize that the oldest wine I possess is a 2012 and I am committed to not opening wines prematurely @David T 😉!!..so wish me perseverance 🤔..this could mean that Costco and John's Grocery in Iowa City will become fast friends of mine
Additionally...I want to send out an additional Cheers and Happy Thanksgiving to everyone..be safe and Enjoy! Thanksgiving this year falls on my rotation to work...I will be @ work assisting people to breathe! — 7 hours ago
After selling grapes to a number of wineries, in the 90's Fritz Stuhlmuller decided to put the family's name on a label, to produce small lots of Chard & Cab. Located a stone's throw from Chalk Hill and the RRV. Aromas of fruit and toasty oak spice. On the palate pear, apple and hints of peach with citrus notes and nice round oaky tones. Medium+ finish ending with a creamy mineral edge. — 2 days ago
@Delectable Wine : This is the 2013 Voluptas Cabernet Franc from Pigoni Vineyard, Geyserville.
I’ve really enjoyed these Voluptas wines that @Mark Flesher has had the privilege of being able to get access to (guy makes these in a garage! His merlot is insanely good). This is a fantastic CF! So floral with violets and candied blue and black fruit. A sweet tar and tobacco note aromatically too. A rich palate with licorice, boysenberry, and dusted cocoa leaves. Dark chocolate covered black cherries on the finish. Pulls back just before this becomes decadent. Wish this guy would make these wines more easily available!
@Bill Bender : You’re welcome for the label. — 17 days ago
This wine poured an inky black into the glass. Nose of youthful blackberry and spice with some oak. Entry of this wine is rich and dense. Lots of youthful, chalky black fruit and baking spice. The middle is really more of the same. This wine seems to lose some style points and it is not really all that complex in the middle. The finish is toasted oak tannin and black pepper. I do believe that this wine sort of stays flat in the middle as of now. I look forward to that improving over the next few years. If you have this bottle, I don't think I'd particularly be in a great hurry to drink it. I can see this one appreciating to 93/94 at full maturity. As for now, solid 92 and that definitely isn't bad. — 18 days ago
Pulled this for a rosemary baked chicken with gnocchi/butternut side. Really wondering how much I might have screwed up not choosing a white wine. Well, this one upon cork pop was herbal, blackberry rich, black pepper spice, and tannin. This wine, at least for now, goes much better with food. The gnocchi knocked the tannin down, and really allowed the blackberry and black cherry side to show. The herbal note seemed to be rosemary..now whether or not it was my brain fusing the two together. Food and wine were in perfect harmony. Finishes much more acidic and tannic without food as one might expect. Has quite a bit more life in it! — 23 days ago
I was in the mood for a red,“jammy” wine. Mike picked this out. It knocked it out of the park. This wine was good. Then it opened up, and wow! So many wonderful flavors. — 9 days ago