A spicy Pinot. White pepper, light red fruit, pine needles, oak, and a hint of motor oil. On the palate, it starts with a mild sweet/nuttiness. I suppose it's almond. It subsides with pronounced nuts, with low tannins..
Had this with baked cod. Nice pair .
Wow, so Delectable is great. I just learned that I had this wine/vintage last year, and rated it 89+ points. Nevertheless, this disturbed me. I can say that the residual sugar isn't hitting me this time (maybe bottle age is helping) otherwise, some notes are redundant-- e.g., spice. Also, the wood has definitely mellowed and now I find it enjoyable.
93 points — 5 days ago
Tried a Sample and bought a bottle. In 1989, Melville Vineyards, was founded in Sonoma, where Ron Melville grew high quality, Chard, Merlot, and Cab Sauv. In 1996, Ron's desire to grow Pinot Noir brought Melville Vineyards to Lompoc's Sta. Rita Hills, in Santa Barbara County. Ruby with aromas of sweet red fruits and vivid spice. Flavors of raspberry and strawberry, currant like, adding cinnamon and leathery notes. Fine tannins, lingering ending with nice mouthfeel bringing back fruit and subtle spice. Nice! — 8 days ago
medium lemon yellow; lemon curd, pineapple, brioche, white flowers, hint of smoke; medium body, medium+ acidity, 13.2 % ABV, lovely balance; sourced 56% from Sanford & Benedict and 44% from Solomon Hills, aged 11 months in 90% new French oak, 50% malolactic fermentation — 19 hours ago
I’ve had Jurassic Park Chenin from a handful of producers and I really like Jeff Fischer’s version. It’s dry Chenin in the shadow of, maybe, Huet dry Chenin. Creamy and acidic, fruity, floral, and spiced. Peaches, white flowers, and baking spices upfront. It picks up body from the lees and some time in oak. — 6 days ago
This has a nice fresh nose of honeydew, tarragon and like a florist shops cooler (but not overly floral) if you know what I mean. To me there was hints of green pepper, dates and lemongrass that came out as you drank it. This went really well with some clams we had tonight. It also would be outstanding alone as well. Overall this is an outstanding glass of wine. — 12 hours ago
I must be doing something right to have had both the ‘12 and ‘13 only a few days apart. This was really good. I said it in my ‘13 post, but Saxum’s spin on Grenache is gorgeous! Sweet and spicy red fruits with cracked black pepper, rum cake, and almost a carbonic gumminess on the nose. Layers of Rhubarb tart, crunchy cherries and blackberries with cedar shavings on the palate. Thanks @Keith Fisher . — 7 days ago
This is a very tasty Malbec from Santa Barbara County.
Deep purple in color.
Fruit forward and dry with medium acidity and a tangy finish.
Showing black fruits with chocolates, oak, light vanilla, vegetables, tobacco, spices and peppercorn. Tasty and interesting.
Easy drinking and spicy.
Good by itself or with food. I paired it with a charcuterie board of meats and cheeses.
14% alcohol by volume.
90 points. — 2 days ago
In hills of Paso Robles, not far from Hearst castle, there is a man with a Homeric vision. His name is Daniel Daou and he is devoting his life to creating outstanding Cabernet’s. Deep red with dark berry nose, aged for 11 months on French oak (60% new). On the palate blackberry, black cherry and licorice, pepper spice with savory fine tannins. Medium+ finish ending with cacao and earthy herbs. Great value. The ‘17 is a bit richer than ‘16. Tasting Sample. — 6 days ago
14.3% alc/vol. Ruby to dark red, moderate pigment extraction, very good clarity. Cherry, weedy greens and barrel wood aromas on nose. Cherry flavor with length, some seed bitterness on finish with leather and cherry pulp fruitiness. Aftertaste of cherry stone. Moderate skin and barrel tannin astringency after 30 minutes. Could use some decanting. Mint, blueberry and black currant flavors emerge after 60 minutes. Solid fruit expression for variety, shows well for Cali cool climate vineyard location in Templeton Gap. Perhaps more barrel character than some might prefer; not my usual style for the varietal but good fruit at its core, and well crafted overall. Castoro reds can be tannin-forward, and this Pinot noir is no exception. The natural question is: can you dig it when a Pinot noir is made this way? I love the challenge, but do you have the patience to age or decant this wine long enough to show all it can be? — 12 days ago