Minty on the nose. Really floral upfront with a nice grapefruit finish. — 5 days ago
No formal notes on this one as we ended up enjoying our evening far too much.
Suffice to say, the finest bottle I’ve had from them and amongst some of the best examples of new world red wine out of Napa I’ve had in some time.
The 2012 was singing last night. Complexity, showing amazing integration and flat out harmony on the palate. Man was this beautiful.
The Il Mostro (The Monster) red wine is named for the unusually thick and twisted Petite Sirah and Zinfandel vines that have stood strong for the last 100 to 125 years from where these grapes are sourced.
Beautiful craftsmanship from their former Winemaker, Charles Hendricks.
Photos of; James Cole Winery, their intimate tasting bar, Owners-James & Colleen and their Cellar/Private tasting room. — 5 days ago
The 2015 ‘Pritchard Hill’ Cabernet Sauvignon by Chappellet is a stunning new wine by this storied Napa winery. Sourced from their estate vineyard, the Cabernet Sauvignon was aged for 22 months in new French oak prior to bottling. This bold, yet elegant wine shows very dark aromas of espresso bean, tar, cassis and anise that all collide in the glass. The palate shows off a silky texture, yielding both incredible tension and viscosity. Black cherry compote, mocha, anise, cigar ash and chocolate covered black raspberry flavors all impress on the palate. The exceedingly long finish lingers long on the palate. While exceptional in its youth, this esteemed wine will only improve with extended bottle age. Drink 2020-2040- 97 — 8 days ago
I corvined this last weekend and put it back in storage for tonight. I had a very different experience & thoughts on this wine last weekend un-decanted. This is wine comes from a period when I loved Caymus. After 2011 when they started picking later and at higher brix’s, they lost me but, got higher Parker scores and rave words from people that like sweeter Cabernet that drinks young.
Last weekend without a decant, very dominate bright cherries and vanilla.
Tonight, the nose reveals, dark, slightly syrupy currants/cassis, blackberries, dark cherries, creamy, black raspberries, blueberries, black plum with lots of skin dominate, baked strawberries, black licorice, vanilla, some clove and a touch nutmeg, underbrush, dry crushed rocks, dry top soil, volcanic minerals, black tea, touch of black coffee expresso, liqueur/dark berry cola, used leather, hints of graphite with ruby, fresh, dark, fresh, dark, red, blue florals with violets.
The body is full, sexy, gorgeous and voluptuous. The structure, tension, length and balance are at the start of its high point with another 7-10 years of good drinking ahead. Dark, slightly syrupy currants/cassis, blackberries, dark cherries, creamy, black raspberries, blueberries, black plum with lots of skin dominating, baked strawberries, black licorice to deep anise, vanilla, some clove and a touch nutmeg, caramel, mocha, dark chocolate, dark spices with just a touch of palate heat, underbrush, used leather, dry crushed rocks, dry top soil, volcanic minerals, black tea, touch of black coffee expresso, liqueur/dark berry cola, used leather, hints of graphite with ruby, fresh, dark, fresh, dark, red, blue florals with violets. The acidity is like a needed waterfall shower. The long finish is, deep, dark, well balanced, elegant, ruby, ripe, polished and persists endlessly.
It’s been awhile and I’ve missed it. This is a very good example of why I used to adore Caymus. — 13 days ago
Broke into this the other night. This was a second bottle following an Opus that had been decanting prior to this bottle. The pop and sip found it very tight. Initial aroma was like warm blackberry pie. Initial taste was heavily tilted to just fruit with a touch of currants. Fast forward to about an hour. Quick sip to see how it was coming along. Cedar and chocolate started to show up now. Nose has a little less berry and touches of earth as well. After another 45 minutes finally had the first glass. Still opening up but complexity started to shine. But the second glass really started to shine showing all of it nuances. Cedar, licorice, tobacco, graphite and spices. The two plus hours of decanting was well worth the wait. The tannins were close to perfect for me. This was a rare treat to which I owe thanks to my host for opening. — 10 days ago
Not too sweet, very refreshing! — 16 days ago
Absolutely stunning. Robert Mondavi was quoted as saying he felt the ‘87 Reserve was the best wine he ever made...and I can see why. The balance, flavor, mouthfeel...just everything about this wine screams elegance. I would still place the 1994 Harlan as the best cabernet-based wine that I’ve ever had...but this is a close second. This is the last of a baker’s dozen case of 1987 Mondavi that I bought when I started my academic career at UC-Berkeley. With my amazing wife just getting promoted to Full Professor...can’t imagine a better occasion to enjoy this last bottle. 🥂 — 4 days ago
This wine is kind of tricky. On the one hand it doesn't seem like it's seen an oak barrel in its life. On the other hand, it seems like it has been all of its life IN oak. Nose of popcorn kernel and oak. That kind of carries over to the palate as well. Was served a bit cold, and it really improved when it warmed up. Started to get a little more mango and melon, and some lemon. Never went to the tropical side. This wine seems to have quite a bit of age left, so if I had a few of these I'd probably hold them for 1-2 years before trying again. — 5 days ago