This is an Interesting Cabernet from Spring Mountain.
Full bodied with medium acidity and long legs.
Dry on the palate with nice complexity.
Showing black fruits with cedar, earth, vanilla, spices, vegetables, bitter herbs, green pepper, tobacco leaf, coffee and black pepper.
This Napa Cabernet is still young, and shows lots of earthy notes. Feels like a left bank Bordeaux. The Cabernet franc is very dominant right now.
A good sipping wine with good structure and a nice mouthfeel.
Good right out of the bottle and better with airtime. Would be nice to revisit it in 3 years.
Nicely balanced and good by itself or with food. Will pair nicely with BBQ Meats.
A blend of 86% Cabernet Sauvignon with Merlot and Cabernet Franc. Aged for 21 months in French Oak barrels.
14.3% alcohol by volume.
$60. — 21 hours ago
Great wine that kept getting better and worked really well with the steak. Continuing to have a great evening with colleagues. Was great to contrast this with the 2001 Bordeaux — 24 days ago
What a pretty wine. A rather interesting multi vintage red blend from Napa Valley but made more in the old school style. Ruby red core with violet edges. A bright, floral nose begins to unfurl with summer flowers and fresh blackberries. There’s a nice element of cocoa and vanilla as well, along with dried herbs. As it warms in the glass, spice begins to assume a starring role.
Mostly Cabernet Franc to go with Cabernet Sauvignon and Merlot. This isn’t a typical ultra ripe, big and bold Napa red blend designed to appease the masses. Though it may do just that because it is so very inviting and pleasing. Smooth tannins and easy going although this is serious stuff. The palate follows the nose closely with lovely red fruit and lively dark fruit. A bit of greenery and a bit more spice. Fun, fun stuff and highly recommended.
— 18 hours ago
Ruby in color with a wide reddish/brick rim.
Pretty nose of black currants, black cherries, raspberries, spices, light earth, light oak, wild flowers, tobacco leaf and black pepper.
Medium bodied and elegant with medium acidity.
Dry on the palate with cherries, sweet raspberries, earth, light oak, spices, tobacco leaf, dark chocolates and black pepper.
Long finish with very little tannins and sour cranberries.
This 12 year old Pinot Noir from Napa Valley is delicious now. Showing nice complexity with a soft mouthfeel.
Actually, it feels more like a Burgundy Pinot Noir. Interesting stuff.
Easy drinking and good right out of the bottle. Nicely balanced and good by itself.
This Single Vineyard Pinot Noir is peaking now. A great sipping wine.
Thank you Scott for sharing this with me.
I had the 2014 a year ago, and this is even better. Delicious wine.
100% Pinot Noir grapes were aged in French oak barrels for 18 months. Unfiltered and unfined.
13.4% alcohol by volume.
$210. ($65 current vintage). — 23 days ago
Probably my fav wine in months, dry, tannic and smooth — 19 days ago
Bright neon cherry in color.
On the nose light raspberries, citrus, limes, green apples, light herbs and minerals.
Medium plus in body with medium plus acidity.
Dry on the palate with raspberries, sour cherries, limes, green apples, red grapefruit, spices and white pepper.
Medium plus on the finish with limes and light almonds.
This is a unique Cabernet Franc Rosé from Napa Valley. Feels fresh with some weight on the mouthfeel.
Nicely balanced, crisp and refreshing. Tangy and easy drinking.
Good by itself as a sipping wine, and will pair nicely with food too.
A blend of 67% Cabernet Franc and 33% Merlot. A tiny production of less than 2,000 bottles.
14.1% alcohol by volume.
$30. — 22 days ago
Wow. This was special. Aged balsamic with peak season strawberries. Dark chocolate, balanced coffee, port, cherry sauce. — 16 days ago
Could this be the best $14 I’ve ever spent in wine? If not it certainly is a contender. I loved these wines when they were first made and a couple of years ago I stumbled across a bunch of older wines being sold at BottleBarn and had to snap them up. They age beautifully. This one I think is perhaps just slightly past it’s peak, but is utterly delicious with aromas of leather, smoked meats, and dried flowers, with flavors of red apple skin, red miso, earth, and leather mixed with a touch of dried citrus peel and dried cherries. Still excellent acidity and billowy velvet-soft tannins. I think we have @Cathy Corison to thank for this one, along with Fritz Maytag. — a month ago