I rather enjoy this. Compared to some of the shiite of #bordeauxblend that I’ve been tasting from #australia lately. Calentito as we say in Spain which means you can feel the alcohol like a dragon in your lungs. #ravenswood #merlot #malbec #cabernetsauvignon (how annoying is the misspelled hashtag in @Delectable Wine of #cabernetsaugvinon) it’s the worst! And a pinch of #petitverdot #ravenswood — 4 hours ago
If you follow me on Delectable, it’s no secret that I’m a fan of Hirsch. I usually like to let them age 8-10 years, but occasionally I open one sooner. Tonight was the first time I had checked in on the 2015 vintage. What a wonderful surprise. It had bright, crunchy red fruit on the palate, well balanced acidity, and a long, long finish that rolled over the tongue in eminently satisfying layers. The nose immediately leapt from the glass with both floral and earthy notes. Glad I opened this one. Will open another soon! — 15 days ago
An old gewurz-dominant field blend, that comes across especially perfumed and seemingly with a pinch of residual sugar. Simple yet abundantly interesting, and between the sweetness and nice acid backbone, this was a great partner to spicy curries. I enjoy Bedrock’s rendition more than Carlisle’s. — 3 days ago
I’ve been picking up nicely aged Kistler’s off the secondary markets for between $50-$60. I have to say I’m pleased but, don’t understand why they go so under valued. I am not going to tell you Kistler makes the best Pinot Noirs. However, they make very good ones. Especially, when they hit 10 years in bottle properly stored. Maybe, it’s just the economy?
The body is heavenly round, full and lush with nice viscosity. The fruits are in fantastic shape. In fact, I would say peaking. Full range of; blackberries, dark cherries, both plums, raspberries, cherries, pomegranate and blueberry highlights. The baking spices nicely soften; cinnamon, nutmeg, clove and vanilla hues. Beautiful mixed fruit cola. Understated, round dry, crushed rock, delicate limestone minerals, shades of; tobacco, savory meats & mint, light dark spice with faint heat, hints sweetened mushrooms, dark, rich earth with bright florals that are; dark, red, purple & blue framed in violets. The acidity is spot on. The beautiful, elegant, well knitted & balanced finish exits with nice, soft persistence. Wire to wire a beautiful wine.
I thought I might get some smoke presence from the 2008 fires in Sonoma...it either was light & faded or never existed.
Still has another 4-5 years of solid drinking ahead.
Photos of; Kistler, their barnyard tasting room, Founder-Mark Bixler who passed away in late 2017 (RIP) and their barn that houses one of their tasting rooms. — 18 days ago
Deep garnet purple. Abundant nose of black cherry and red apple. Palate is full-bodied and confirms the nose adding some licorice vanilla on the finish. Medium acidity and next to no tannins. A Pinot Noir for big meals. Steak, rich salmon, risottos, etc. will fare well. Drink now through 2022. — 2 days ago
Smells of bright raspberry caramels.
bright fruits hit the tongue first - pomegranate fruit and seed, raspberry, both a bit unripe as it’s all highlights, and nothing dark, deep, or moody. Zippy jolly rancher green acidity to wrap it up.
A perfect Monday wine, really..
Stay healthy friends. — 9 days ago