WNH Napa theme along with some new faces.
My second bottle in the past 6 months and this one seemed to be more youthful, with the oak tannin really gripping at the finish. 15yrs young in the glass with dark purple and ruby with only a small touch of bricking at the rim. Aromatically it smells of mixed berry fig, slightly overripe dark fruits (blue and black), dark cocoa, mocha, and some red clay. On the palate, the acidity has mellowed out but the tannin is crazy powerful. The palate shows slightly more to the red fruit spectrum with more old fig and mocha, roasted dark plum, and black currant. This can undoubtedly hold another 5+yrs, but the finish has me thinking it will just be different as opposed to better. — 16 hours ago
A blend of about 70% Cab Sauv and 30% Merlot, aged for 26 months in French oak (2/3 new). I'll start off by saying this wine is good now but will be great in another 5-10 years if you have the patience. Ruby with rich aromas of dark fruit, smoke & spice. Flavors of jammy blackberry, current and cherry with notes of licorice, cacao and spice. Fine dusty tannins with a tight rustic edge, well integrated, nice balance, long ending with earthy tones. Small production! Tasting Sample! — 13 days ago
Blend of Cab Sauv, Cab Franc, Merlot, Petit Verdot & Malbec, made by 30 year Chappellet winemaker Phillip Titus. Deep Ruby, purple edges, youthful aromas of black fruit, spices, floral and flinty notes. On the palate flavors of blackberry and black cherry with some vanilla and tobacco and herbal notes. Vivid acidity & firm tight tannins with long finish ending with a youthful character, a bit young, should benefit from bottle aging. — 5 days ago
So, Anne-Marie wanted a rescue dog, and after two weeks, I require a rescue. He goes by Miller, and he’s a little Jeckel and Hyde, but every day we see forward progress. He likes Napa cabs, particularly Outpost. Miller’s notes were that this 16 is drum-tight. Nose presents coffee, spice box and overripe black fruits. The palate goes on for dog 🐶 days, woof! The finish is intense, tannic and ripe. Do I detect a smidge of Pup-Perroni doggy treats? 🐶 — 2 days ago
Interesting 🤔 makes my lips numb, thought it was the hot sauce yesterday but no hot sauce today & its still has a numbing sensation🤷🏼♂️
Claimed to be the world's oldest distilled drink - Poitín is the father of Irish whiskey (AKA - moonshine as we'd call it in the USA). First made by Irish monks in the 6th century in monastaries like Glendalough it was known as Uisce beatha or aqua vitae in Latin - the water of life. Today Glendalough's Poitín is triple distilled in a traditional copper pot-still using malted barley and pure spring water. It has a slightly floral nose with pretty and heady fruit tones. The taste is shockingly smooth and mellow given the 55%. Again a surprisingly fruity essence. The finish is long and lingering, a touch warming and sweet with a spicy tail — 11 days ago
WNH Morgado Virtual Wine Tasting with winemaker Kimberley Hatcher and mentor Russell Bevan.
When I saw this as an option to try for the tasting, I immediately jumped at the opportunity to try Sugarloaf mountain cab franc and merlot fruit. I love these types of blends. In the glass, it sports my favorite color of wine...deep red and black, and a hint of purple. At this point, I noticed a Jekyl & Hyde with this wine when it came to temperature. Right at pop and at cellar temp, the cab franc was very expressive with notes of violets, potpourri, herbs de Provence and a brambly character. When it warmed in the decanter following a few hours, the merlot dominates and sports fondue dipped black cherries, underripe blackberries and high percentage dark chocolate. It gets a bit clumsy as it warms, so I suggest keeping this cool. The palate shows added notes of tobacco leaves, black currant, juicy dark fruits and a youthful finish. Powerful, but sexy. I think this improves with another few years in bottle. — 8 days ago