Álcool 13,5% GRAN RESERVA
DUFRY - SP - Jan/2022 — 8 days ago
My first of the 2019 vintage. Tasty, opened up with some air — had some mineral/old world vibes right out of the bottle. Cheers! $115. — 6 months ago
Agree with other eaters. This is an extremely well balanced Zin. Has the fruit notes but not overpowering and a smooth finish — 2 years ago
Excellent. Medium body. Plenty bright but a bit thin on fruit. — 2 years ago
Great with spicy food — 2 months ago
Con un rojo rubí de menisco marcado y excelente brillo y limpidez, este Gran Reserva te invita a sentir sus aromas.
En principio y después de su primer contacto con el oxígeno, se muestra tímido y franco. Subsecuentemente, van apareciendo notas de madera dulces, canela, clavo y frutas escarchadas; matices que van variando en el tiempo.
En boca es sutil y agradable, con gran sutileza en la entrada y el paso. Tanino extremadamente pulido y acidez serena que mantiene un largo postgusto. — 9 months ago
Stunning. Thank you Morgan! — 5 months ago
Delicious - floral, fruity, food friendly, perfect acidity and lovely vanilla notes at the end — 6 months 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 year ago