This wine is doing rather well, yet you can tell that it's starting to hang on to the edge of the hill while simultaneously being pushed over by the later vintages and Father Time. Poured a darker straw color into the glass. The nose was dried herb and a little bit of tropical fruit. The entry was more rounded, but immediately a honey and dried herb note kind of hit. The fruit was more of a wilder, bramblier tropical fruit note with a touch of butter. This wine seems to be going more of the buttery route and more of the tertiary / mushroom way, as this sort of seemed to develop on the finish more when it was near room temp than when it was cold (initially it was served rather cold). I rather enjoyed this wine due to its complexity, although I cannot say that would be the case in the next 2-3 years as I feel it is starting its downward slide. Drink now. — 2 days ago
Quite an interesting expression. Not sure how much longer this one will go. I was getting a cotton candy note on the nose. I dare say I was getting some mushroom here. Palate of aged melon on the front. Rounded front with malolactic type body and guava/mango finish. Nice expression of Heintz. I have been exposed to lots of Heintz wines and this seems to be a lot less Heintz-ish than others I have had. A cool bottle nevertheless!! — 5 days ago
Victoria from Bevan Cellars came to town and put on a wonderful tasting of some current releases.
No surprise here, but this was rich and powerful. It was served a bit too cold, but I was able to set it aside and come back to it after it warmed up. Very different (in a good way). The fruits became more honeyed, and there was an added smoked butter note. I enjoy Ritchie vineyard Chardonnays, and with Bevan’s take, I always get a very pronounced nutty type note...this vintage isn’t as pronounced at this stage. Not a bad or a good thing...just a thing. This vintages seems a bit more focused compared to previous vintages. — 6 days ago
Oooooo-k. Interesting wine to say the least. Isn't appropriate to say what the initial taste of this was. Almost fecal, some mushroom. Asphalt. Herb. Developed QUITE a bit over 2 hours. Lots of herb on this one. Tar, initially quite heavy, gave way to a black fruit. But still quite herbal. Finishes full and rich. Dan said he wants someone else to polish off the bottle....sounds like a challenge I can accept!! BTW, drink now. But give an hour of air. — 5 days ago
Monthly WTF wine group. Special event this month as Ben provided all ‘80s Napa cabs. A few of us chipped in and provided some whites/bubbly.
My contribution for the evening as I knew @Benjamin Keator loved this wine. No change in notes compared to my last bottle opened 3 months ago. Big and rich. Powered through 2+hrs of air time. Layers of salted popcorn, butter, and lemon cream. Only other west coast chard that reminds me of this profile is Kongsgaard. — a day ago
Pours medium straw color. Nose of lemon and even peach and grapefruit. Soft front, yet bright opening. Soft lemon type notes are present along with a hint of butter. Peach. Touch of pineapple. Medium is where a little bit of limestone creeps in. Finishes acidic. Even brighter finish here. This is a 14 and I think it is a bit too young. Would hold another 1 or 2 years and I think it will be doing better. Still a solid 93 and wishing I had bought more. Isn't that always how it is! — 5 days ago
Excellent examples of wines PERFECT for pairing with food. They specialize in making a wine that is beautifully complex and layered, but when paired with dishes that focus in on 2 or 3 good ingredients, is an ingredient you realize, "Wow, I can't this with out it".
Elegant, supple, soft - meaty weight, thyme, raspberry reduction, red plum skin, clove. — 2 days ago