Big Rock Brewery
Dunn Vineyards
Howell Mountain Cabernet Sauvignon 1997
Another tip: I keep a bottle in the fridge to pour decanted sediment dregs into, and use it (except for the muddy bottom part) for cooking. That way my coq au vin or daube is braising in really good stuff from my cellar!
x Tom C, good notes. Thanks for the tips. Cheers!
x x I find the sediments can be bitter and usually try to remove them so they don't impact the wine. Hate them all over the side of the glass. Cheers!
Bodegas El Nido
Clio Jumilla Monastrell-Cabernet Sauvignon Blend 2021
Spanish wine with steak? YES! Big dark fruit, soft, jammy, super smooth and tasty — 4 months ago
Big Basin Vineyards
Rattlesnake Rock Syrah 2015
2018 vintage was served at a party. Loved it. Very smooth. No aftertaste. Very drinkable with meals. Berries. Deep purple color. Wonderful aromas. — 2 months ago
Marchesi Antinori
Tignanello Toscana Super Tuscan Blend 2015
Incredible. Robert Parker style big style. — 4 months ago
Chimney Rock
Ganymede Vineyard Cabernet Sauvignon 2015
Plum, pomegranate, boysenberry fruit with chocolate and tobacco tones. Complex but smooth. — 4 months ago
Silver Oak
Alexander Valley Cabernet Sauvignon 2015
Deep ruby with aromas of dark cherry, plum, and wet rock. Tastes of cherry and cedar. A slight tartness with nice finish. — 4 months ago
Tom Garland
Decant for sediment (lots of chunky/fine sediment) and pour. A stunning medium ruby red color with little signs of aging. On the nose: big inviting notes of dark fruit/currants, worn leather, herbaceous, smoked meat, funky earth, menthol. Taste: silky, evolved, expressive structure with brambly plum, currants, old leather, dark chocolate, graphite, and a black raspberry-iron-dried herb long finish. YUM! It's what's you want in an aged Napa cab, and glad to have just acquired 3 more bottles. — 14 days ago