It’s time for my #FridayCabernetfix. Here is a nice one from Napa Valley.
Deep purple in color with a short purple rim.
Fruity nose of blackberries, cooked cherries, black plums, vanilla, light cedar, chocolates, coffee, mocha, cola, light alcohol, tobacco, spices, pencil lead and peppercorn.
Full-bodied, bold and smooth, with medium acidity and long legs.
Dry and fruity on the palate with blackberries, black cherries, blueberries, wood, vanilla, spices, espresso, dark chocolates, cola, peppercorn, tobacco leaf and light graphite.
Medium plus in finish with fine grained tannins and tangy cherries.
This is a delicious Cabernet Sauvignon from Napa Valley. Well balanced with nice complexity and mouthfeel. Easy drinking and good all by itself.
Good right out of the bottle and better once it opens up. Needs a couple of hours to peak. Would continue to age nicely in the next 5 to 10 years.
This 6 year old is gentle and elegant, yet muscular.
I paired it with a cheese plate and fresh berries.
14.5% alcohol by volume.
$65. — 6 days ago
Nice light flavour, almost unripe in taste. Definitely a sharp tannin aspect. Interesting yeasty nose. — 4 days ago
Last bottle, wish we had bought more. 🤷♂️ Life goes forward none the less... Solid still, prior notes apply:
Nose has tart green apple, confectionery sugar, white flowers, cold lemon, under-ripe white peach and crushed rock. Interesting, could almost be perceived as (dry) Riesling...
Palate has tart green apple, fresh cucumber, lemon peel, lemon flesh, grapefruit peel and (light) limestone/mineral notes. Fun wine, great QPR at $24. — a day ago
Nose has ripe blackberry, smashed blueberry, dark chocolate, black currant jam, old tanned leather and moist soil.
Palate has warmed plum, over-ripe blackberry, black-red currant jam with medium tannins and a long finish. Amazing wine, needs another 10+ years of relaxing still. Rustic, but complex.
Never would we have guessed the age of this wine even remotely accurate! Nose and palate of Cabernet with maybe 12-15 years of age, not 25! Damn you exquisite Portuguese wines, why must you be able to hold on so long!? Fresh yet complicated, like a high school sophomore.
Paired with a great sirloin from a local farmer in Columbia Co. NY (Kinderhook Farm). Well salted and rested before hitting a hot grill for a great sear, then over to the cool side, 15m total and done to a sexy, medium-rare.
Cork pulled, 5h rest, +2h decant. Needs 4-5h in the decanter for subsequent bottles.
Future bottles should be 2025+, minimum — 3 hours ago
Pale lemon in color.
Fruity nose of lemons, green apples, grapefruits, spices and minerals.
Medium bodied with medium plus acidity. Crisp and refreshing.
Dry on the palate with citrus, lemons, green apples and grapefruits.
This is a very tasty Sauvignon Blanc from New Zealand. Not very complex, but easy drinking even by itself.
Doesn't show like a typical New Zealand Sauvignon Blanc, but very tasty.
A great wine to drink by the pool. Crisp, refreshing and tangy. Fruit forward and rich.
I had it all by itself. Kosher and vegan.
12.5% alcohol by volume.
$20. — 4 days ago
The nose is spicy and intense, while showing all of the textbook nuances of Sauvignon Blanc, displaying gooseberry, grassy sour lime and hints of kiwi, as smoky mineral tones develop in the glass. It’s wonderfully textural on the palate, both sweet and sour, as the cheeks pucker from zesty citrus-tinged acids, yet there’s a ripeness to the fruit here that creates beautiful contrasts. The finish is long, perfumed and full of tension, leaving the mouth watering for another sip. The 2018 G.B. Burlotto Dives is fermented in large acacia wood barrels which gives it so much complexity and presence on the palate. — 7 days ago
Well, after 3 months of keto and having lost a grand total of 54 pounds I’m finally back to drinking wine 🔥 My wife suggested we celebrate by drinking Aaron Pott’s single vineyard Cabernet from the Kicu Ma vineyard in Spring Mountain. Fantastic pick, Babe (@Krystal Vento)
Upon visual analysis the color is deep and rich in its youthfulness. On the nose a lovely perfume of dried potpourri, lavender, plum, clove, graphite, and sweet vanilla. The palate...the palate absolutely blew me away. Incredibly suave and velvety with arguably one of the most plush yet lively mouthfeels I’ve experienced in years. Stewed blueberries, blackberries, and plums with muddled spices. I also detect the inorganic trappings of graphite, along with moist wood shavings. This is truly a sensuous and extravagant wine that is Spring Mountain on full display in all its glory. — a day ago
Found in a market in Tastaccio, Rome. Free flowing and delicious, served alongside other market snacks. Brought 4 bottles home. — 7 days ago
Every so often you encounter a wine from a familiar grape or from a familiar AVA that defies categorization. This is one of those wines. ￼Mint, allspice, cinnamon, and wild blackberries on the nose—with just a hint of upland pine forests. The blackberry fruit I taste on the front of the tongue immediately transitions into a conveyor belt of sensations. Its medium-bodied tannic structure delivers high notes of vanilla and low notes of dark chocolate, and it finishes with the softness of milk chocolate—which would potentially be cloying, except it’s offset by some herbal high notes (maybe cumin?). This is a fabulously sophisticated wine. The mouthfeel reminds me of a Médoc from a good vintage year, but it’s sensorium is like no other Cab I’ve had. Really really lovely and unique! I was a fool not to buy a case of this
— 9 days ago