A benchmark for the style. ‘Bigger’ richer and more floral
driven than loire, with very nominal grassy notes of loire or NZ. Moderate skin
contact provides richness and body without “orange wine” character. Wine comes
in at 13.5%, high relative to most of loire. But 100% steel – not a Bordeaux blanc
by any stretch. Elegant and flower driven. White flowers dominating along with
ripe melon, stone fruit, some passionfruit and papaya and maybe loquat/Japanese
plum. There is an herbaceous undertone throughout that for me recalls dried
oregano on a hot pizza. Med/med+ acidity. Nice length. Great for rich and mild
tasting seafood like lobster risotto that you want complimented but not overwhelmed. — 3 hours ago
It’s time for my #FridayCabernetfix. Here is a nice one from Napa Valley.
Dark ruby in color with a short reddish rim.
Fruity nose of blueberries, cherries, currants, oak, vanilla, licorice, spices, tobacco leaf, light alcohol, graphite, earth, leather, dark coffee and black pepper.
Full bodied, smooth and elegant, with medium plus acidity and long legs.
Dry on the palate with plums black currants, stewed cherries, cedar, leather, earth, vanilla, licorice, light vegetables, pencil lead, peppercorn and dark chocolate.
Long finish with fine, yet firm, tannins and tangy cranberries.
This is a very tasty Napa Cabernet Sauvignon. Showing nice complexity and a great mouthfeel. Spicy and elegant.
Good by itself or with food. A nice sipping wine.
Still young and needs another 5 years in the bottle to mature properly. Needs a couple of hours to open up, so give it some time.
This has a good potential to get to 94+ points, but not right now. However it is already enjoyable even by itself.
If you like a big, yet restraint red, this one is for you.
I paired it with a charcuterie board of meats and cheeses.
A blend of 99.35% Cabernet Sauvignon, 0.5% Petit Verdot and 0.15% Cabernet Franc. Aged for 25 months in 100% new French Oak barrels. A small production of only 103 cases.
14.8% alcohol by volume.
$150. — 5 days ago
The Loire Valley has come to be a place to go for real solid Sauvignon Blanc. Touraine is a place near Sancerre which has some of the best Sauvignon Blanc in the Loire and Touraine is showing its moxie. I picked up the 2018 Domaine des Corbilliéres Touraine Sauvignon Blanc.
On the nose is very expressive fruit, lots of peach, lime, grapefruit, nectarine, white flowers, vanilla, pie crust, minerality and wet rocks.
The palate has notes of lime, peach, nectarine, grapefruit, minerality and wet river rock.
This wine is medium bodied with medium + acidity that follows with a long fresh crisp finish. The weekend is upon us, so please be safe. Nostrovia! 🥂🥂🥂🥂 — 6 days ago
The 2015 ‘Oakville’ Cabernet Sauvignon is showing marvelously at its early stage in development. Needing a one hour decant to fully arouse, the wine slowly reveals ripe dark currants with tar and anise aromatics that take shape in the glass. The palate shows a excellent power and acidity with intense dark fruits, and shades of creme de cassis and Turkish coffee. Enjoyable now in its youth, this will continue to evolve over the next fifteen years. Drink 2019-2033 — a day ago
Wow. Just completely different bouquet than any other wine. Smells more like a citrusy saison than any wine. Melon, grapefruit zest.
Beautiful amber yellow/orange color.
Redefines zip in a wine. Kombucha. Overall roundedness with all the big flavor profiles, umami, sweet, fruity, bubbles, tart.
Wild honey. Wild pleasure.
In writing this, downed the first glass.
— 6 days ago
Playing a little catch up.... Terrific Cab from David Arthur. Opened for dinner tonight. Served pop and pour. The nose on this wine is nice -- roasted black fruits, sweet youthful blackberries and blueberries, spicy. Entry is youthful, powerful full bodied blackberry cassis, allspice, cinnamon, toasted tannin but is actually rather soft not only on the front but all throughout. There was a dried wildflower and herbal character to this one in the middle. Finished with roasted tannins, still quite youthful, loads of black pepper on the finish and a bit punchy yet the wine maintains this elegance about it all at the same time. Diggin' this wine, and it's right in the wheelhouse right now. I think this wine will do well for the next 5 years or so and will probably start the decline. But I don't think this one is going to get much better in the bottle right now, so bottoms up! — 7 days ago
Monthly WTF group recap. Theme this month was “bring something special”. Normally we taste all of the wines blind, but we decided to do a relaxed night with amazing wines at a great restaurant. Spectacular evening!
Only my second time having this producer, both courtesy of Jack. My last was an ‘11 that I found to be very sweet fruit driven, and I think I like this one a touch better as it seems more varietally correct. Still a nice medley of red, blue and black fruits but there was added dust and cedar here that made it more complex. Dark chocolate shavings, creme de cassis, baking spices round this out nicely. Thanks @Jack Thompson . — 6 days ago
Transitioning in the Lounge. Night is a little better than day. Love the glow.
This 07 has been hanging out in my secondary storage (temp & humidity controlled but, not EuroCave) for 12 years. Time to drink up, right? Nope. The cork was super pliable with nearly no seepage. This wine has another 10-15 years of good drinking ahead with proper storage.
The nose reveals fruits that are steeped in style. Although, ripe, ruby and quite floral. Dark currants, blackberries, blackberries, black cherries, poached strawberries, black plum, touch of pomegranate, sweet tarry notes, dark chocolate, malt in malt balls, haunting caramel, whiff of black pepper, mix of Asian & Indian dark spices, incense, limestone, volcanic minerals, dry crushed rocks, leather, dry brush, liqueur, liquid fruit chocolate truffles, oak shavings, leather, some graphite, anise to black licorice with dazzling; dark, blue, red, fresh & withering florals and violets for days.
The palate would fool a lot of wine lovers/professionals. There is an earthiness about it that might take you to a warm vintage Bordeaux or a Rhône blend of mostly Grenache and Syrah.
Ripe and lush, dark currants, blackberries, blackberries, black cherries, poached strawberries, black plum, touch of pomegranate, sweet tarry notes, dark chocolate, malt in malt balls, warm caramel, some black pepper, mix of Asian & Indian dark spices, dry Provenance herbs, black offering palate heat, incense, thick layered baking spices; clove, cinnamon & nutmeg with a mini splash of vanilla, limestone, gripping volcanic minerals, dry top soil & clay, dry crushed rocks, dark, rich, turned black earth, leather, dry brush, dry river stone, liqueur, oak shavings, leather, some graphite, anise to black licorice with dazzling; dark, blue, red, fresh & withering florals and singing violets for days. The acidity is round and good but, short of the vintage. The structure, tension, length and balance are approaching their peak. The long, big finish is; ripe, lush, ruby, show the quality of the vintage, well balanced and persists until you put something else on the palate.
P.S. It just gets better & better as you slow sip it. Now, 9.3.
Photos of; kicking nighttime in the D&S Lounge. — 5 days ago
The 2016 Yao Family Wines Cabernet Sauvignon was soured from a host of Napa Valley vineyards ranging from their bench land site in Yountville to Northern St. Helena. The wine is a blend of 94% Cabernet Sauvignon, 2% Merlot, 2% Cabernet Franc and 2% Petit Verdot that weighs in at 14.6% alcohol. Classic creme de cassis, red bell pepper, thyme and suggestions of cocoa powder with dusty terroir complete the gorgeous aromatics of the wine. The palate is soft and generous, creating a silky texture and a racy sense of acidity. Black Forest Cake, creme de cassis and mocha flavors all marvelously combine with the bright sense of mentality on the palate. Dense, layered and highly polished, this silky effort will cellar well at least for another fifteen years. Drink 2019-2033- 93
— 6 days ago