A fabulous cab blend with jammy black fruit, plum and some oak and spice notes. Happy New Year. — a month ago
Deep dark plum in the glass. Basically impenetrable. A touch of bricking on the thin edges. On the nose, the fruit is barely clinging on but still present. Plums and blueberries are the dominant notes here. A heavy dose of toasted cedar and green bell peppers. There’s faint floral aromas of violets along with a shock of burnt tobacco.
This is about as Napa as Napa gets. I was quite worried about how this Cab would present but it’s still alive and kicking. The end may be nigh but not quite nigh enough. Pleasant acid and well integrated tannins. Big and rich as you would expect an Oakville Cab to be but still smooth after hours of decanting. Plenty of chocolate with a dash of vanilla. The fruit on the tongue is diminished and subtle but still showing pretty well. Cherry pie and blueberry cobbler. The finish is medium length with just a touch of soft spice. This was so much fun and a great experience. Definitely mature and knocking on the door of almost gone but still good, nonetheless. — 12 days ago
Takeout sushi from Minami in Yaletown, so grabbed this at a little wine shop next door. Okanagan white blend that leans towards Riesling. Medium dry, decent acid, lychee-citrus/apple. Gets the job done although sweeter than I prefer. $15 bottle sold for $35. Average wine is expensive in Vancouver. — 19 days ago
Yep. Yep. Yepppp. Opens like a barnyard door then settles into all sorts of mouthwatering notes that range from herbaceous, fruity, earthy and cherry cola notes. Mineral? Yeah. Acid? Just enough. Balanced. — 20 days ago
At The Oak Door for Thanksgiving 2021 — 2 months ago
Wonderful aromatics of ripe plum, spice, pepper, dried meat, liquorice and iron. The medium bodied palate reflects the complexity of the nose with savoury dried red and black fruits with spice. I love these cool climate Shirazes which have the spice pepper and liquorice yet are quite rich in intensity and remain medium bodied. The product of old vines planted in 1965 when Forest Hill was established and making it the oldest vineyard in the Great Southern, near the town of Denmark. I bought this as an Aged Release from the Cellar Door pre-Covid. These days it is difficult to enter fortress Western Australia. — 13 days ago
This will be the second time that I’ve gotten to enjoy Jason Moore’s 2019 Bacigalupi Vineyard Pinot Noir. From just six months ago this wine has already begun opening-up and expressing itself. I think I must have rushed it the first time we cracked it back in August or perhaps in my eagerness I didn’t give the bottle enough time to settle down from its trip from Napa to my door.
Point being: The 2019 is beginning to come alive.
Cigar box and a kind of rich cherry flood the nose. As it opens (and yea I’m letting it open this time. Full patience mode engaged) it naturally begins to spread out and relax.
I’m noticing after the first pour from bottle I got a little sediment. Which is a harbinger of good things to come.
I have entered “berry world”. First glass after about an hour and we are officially rolling. With anything from this historic vineyard, it seems the mouthfeel is the real “bit of cherry”, as I’ve heard it described. Beyond just the flavors that bare themselves upon the sniff and sip- it the mid-palate and finish that (for me) helps to define not only the vineyard but the wine-maker as well.
Give it time if you want to feel that body. The nose alone evolves into a sort of “brandy-marinated cake”.
Trust me- it’s there.
But as the flavors from this wine will surely blow your mind- stay patient, as once it finally reveals itself- even in its youth, you can literally feel the 2019 Modus Operandi, Bacigalupi Vineyard coming alive.
You watch ;). — a month ago