This was stunning today; Elixir-esq concentration sporting deep bass notes, a plethora of vital high tones, some carbon, a little graphite and impeccable purity. It would have likely tasted delicious anywhere but to share it with the Krankl family and perfect gentleman turned SQN chevalier @Roman Sukley was an honour and a privilege. It was part of a diamond day and the summit of a 17 year pilgrimage that won’t be forgotten anytime soon. Thank you kindly Roman, Manfred, Elaine & August - 2014 — 7 days ago
The 2016 Beringer 'Private Reserve' Cabernet Sauvignon is absolutely fantastic and seems to be even more impressive than last years outstanding wine at this early stage. Composed of 97% Cabernet Sauvignon, 2% Cabernet Franc and 1% Petite Verdot sourced from vineyards in Howell Mountain (60%), St. Helena (20%), Oakville (15%), and Mount Veeder (5%), which spent 20 months in new French Nevers oak (83%), and 16 months in bottle prior to release. It instantly opens to wonderful aromas of dark currants, spiced plum, graphite, baking spices, cedar, fresh sage and dusty nuances all taking shape beautifully in the glass. On the palate this medium-plus to full-bodied, displaying remarkable overall balance with gorgeous velvety tannins and a wonderful seamless texture. It goes on to impress with excellent poise and concentration, as flavors of red and dark currants combine with exotic spices and expand gracefully through the long, polished finish. This is a sensational showing from Beringer, which is already extremely appealing, however also possesses the characteristics to thrive in the cellar over the course of the next two decades. — 6 days ago
This was a head scratcher. Combe is a joint partnership between Stolpman and Rajat Parr. Certainly not as floral or sweet as Arnot Roberts Trousseau or even Sandlands. This was like a more herbal version of Cru Beaujolais, minus the carbonic maceration. Super tight and locked up on day 1, gaining more savory and herbal notes on day 2. Cloudy in the glass. Oregano dusted cherries and sour red fruit gummies on the nose. On day 2, it gained a salted/cured meat savory note too. Puréed strawberries with bay leaf and peppercorn on the finish. Acidity and tannins are down the middle, but this seems to be a bit more structured (ie, less gummy) than other Trousseaus I’ve had. Seems organic. Best enjoyed with a slight chill. — 17 days ago
It's time for my #FridayCabernetfix. Here is a great Napa Cabernet.
Dark ruby in color with a short reddish rim.
Fruity nose of blackberries, blueberries, earth, tobacco, vegetables, spices, wood, light vanilla, wet leaves, green vegetables, herbs, dark coffee and black pepper.
Full bodied and smooth with medium plus acidity and long legs.
Dry on the palate with blackberries, plums, cooked cherries, oak, vanilla, licorice, cloves, spices, dark chocolates, coffee, peppercorn, vegetables and green herbs.
Nice length on the finish with fine grained tannins and tangy raspberries.
This Napa Cabernet Sauvignon is already drinking very nicely, although still young. Showing nice complexity and a really great mouthfeel.
Needs 3 hours to open up and show some tannins. Will be even better in the next 5-10 years.
Good by itself or with food and would pair very nicely with a big piece of steak. I paired it with a charcuterie board of meats and cheeses.
A blend of 79% Cabernet Sauvignon, 9% Malbec, 7% Cabernet Franc and 5% Petit Verdot. Aged in 45% new oak barrels (French, American and Hungarian).
Delicious and yummy.
15.1% Alcohol by volume.
$53. — 3 days ago
Lighter in style. This wine has a lighter honeydew and melon kind of nose with dried herb. Entry is acidic, under-ripe kiwi and pear that stays lean in the middle. Getting some oak on the finish. Lots of life ahead on this wine. — 10 days ago
Dark ruby in color with a wide reddish /brick rim.
Light on the nose with blueberries, cherries, plums, oak, light vanilla, spices, espresso, cola, licorice, tobacco leaf, spices, graphite, vinaigrette and peppercorn.
Full bodied and smooth with medium acidity and long legs.
Dry and fruity on the palate with blackberries, over ripen black cherries, sweet raspberries, tobacco, cedar, vanilla, leather, spices, earth, chocolates, vinaigrette, herbs and peppercorn.
Long finish with fine grained tannins and tangy raspberries.
This is a nicely aged Bordeaux blend from Napa Valley. Showing great complexity and a nice mouthfeel. Drinks like an aged Right Bank Bordeaux now.
This 14 year old has lost some of its fruits by now. I probably would have liked it better a few years ago.
Needs 2 hours to open up properly and show tannins and complexity.
Really strong black licorice come in after 2 hours of airtime.
Wine Enthusiasts 88 points. Robert Parker 95 points.
Good by itself or with food. I paired it with a charcuterie board of meats and cheeses.
A blend of 89% Cabernet Sauvignon, 3% Cabernet Franc, 6% Merlot and 2% Petit Verdot. Aged in French oak barrels.
14.8% alcohol by volume.
$80. — 8 days ago