Finished our trip to the Okanagan and had experienced some great new wines that will write up in due time. Back home and to celebrate the trip we opened something completely different, a 100% cab franc made in a 1980s style California red. It’s heavy with ripe dark fruits, namely plums, black currants, dark cherry followed by herbaceous notes, earth, graphite and leather. There is a moderate amount of rounded tannin that fills the palate. Served with steak, grilled portabello mushroom and asparagus. — 4 days ago
Sebastien David is known for what he can do with cab franc. Hurluberlu is fresh, fruity, and mysterious with no indication of the vintage anywhere. The importer (T. Edward) informed me this is 2018. It’s very good.
Concrete only, whole cluster, but less crunchy and pyrazine driven than what I was expecting. It’s elegant, soft, and loaded with minerals. Salty air playing against sour wild blueberries, green strawberries, raspberries, and blackberries. Bullseye ripe. — 6 days ago
@Delectable Wine this is the 2016 Radix Wines Dexter Scootney Flats Vineyard from up on Red Mountain. Blend of Cabernet Sauvignon and Cabernet Franc.
Deep purplish red. Rich and enticing nose coated dark chocolate, crushed tobacco leaves, black cherries, cinnamon and dried spices. Medium plus body with medium plus tannins (6.5/10). Lush red fruit on the palate with layers of black currants, cherry liqueur, baking spices, and volcanic gravel. Medium length finish. Drink till 2026. — 10 days ago
Another year, another failed laptop to rebuild, so why not resurrect a Rose I aged for just the occasion? Salmon pink with an orange tinge, excellent clarity. White pepper note in the nose. Strawberry, orange-grapefruit and white pepper in the mouth, crisp, dry, slight skin astringency on the finish. — 8 days ago
The first whiff is moderately Bretty, if the clove-and-band-aid kind, not overwhelming but adding complexity; then slight green peppercorn but not particularly vegetal. A cherry and dark berry note next but not until this has been one. For an hour do I get a note of sweet red raspberry and strawberry fruit, almost candied, that really emerges on the palate (very different grape but similar to the “inner mouth sweetness” that people often associate with Giacosa). The palate gains heft with time open but remains middleweight, mouthwatering and nicely balanced. Tannins are unobtrusive and soft, with little bite.
This exceeded my expectations and was quite classy, if not likely to be the most long-lived of Loire reds. For Franc-de-pieds, there still is no comparison to Plouzeau’s, and this is far lighter but definitely a high class wine. — 11 days ago
Perennial favorite, always very well made, clean, complex, terroir driven and affordable. Bordeaux varietal rosé is not my thing normally and usually swill IMO, but this always carries textural depth, keen acid and loads of savory undertones below its mouthwatering, pithy rubyred grapefruit character. Crushed with roast chicken, grilled little gems, and Ceasar — 6 days ago
Deep ruby; medium plus intensity aromas of black fruit, plum, blackberry, cassis, purple flowers, baking spices, vanilla; dry, medium acid, medium plus tannins, high alcohol, full bodied, medium plus intensity flavors of ripe black fruit, purple flowers, baking spices, vanilla; long finish, intense concentrated flavors — 8 days ago