Light yellow in color with a golden tint.
Strong nose of citrus, vanilla, oak, spices, yellow apples, white pepper, ripped melons, Mandarins, mediterranean spices, almonds and white pepper.
Full bodied, creamy and smooth, with medium plus acidity.
Dry on the palate with lemons, citrus, green apples, pineapples, limes, light earth, light wood, spices and black pepper.
Long finish with tangy limes.
This is a fabulous Chardonnay from Spring Mountain District in Napa Valley. Nicely balanced and tangy. Showing nice complexity now, and is enjoyable by itself.
This four-year-old needs time open up. Good right out of the bottle, but really changed after an hour of airtime. It became a completely different wine. Lost almost all of its oak notes which I liked. So nice to see the evolution.
Would be nice to see how this continues to develop in the next few years. Tasty and delicious.
14.4% alcohol by volume.
$40. — 4 days ago
Time for my #FridayCabernetfix. Here is a big boy from Napa Valley.
Pretty color of dark ruby/ Inky with a short reddish rim.
Fruity nose of blackberries, black currants, black plums, licorice, cedar, vanilla, tobacco, chocolates, green olives, coffee, earth, vegetables, light bell pepper, black pepper and spices.
Full-bodied, smooth and elegant, with medium acidity and long legs.
Dry on the palate with plums, black currants, coffee, oak, cloves, earth, vegetables, graphite, spices, olives, bitter herbs, chocolates, bell pepper, licorice, tobacco, pencil lead, peppercorn and dark coffee.
Medium plus on the finish with firm tannins and tangy raspberries.
This is a delicious Napa Cabernet from Spring Mountain. Still young and needs 5 to 10 years in the bottle to mature.
Showing lots of earth and vegetable notes at this point. Nicely balanced with nice complexity and a nice mouthfeel.
Needs a long time to open up. I gave it 3 hours and I'm sure it's not enough, as the tannins just showed up.
This Single Vineyard feels like a young Left Bank Bordeaux. This three-year-old has a good potential to become a 95 point star. Already tasty and delicious.
Good by itself or with food. I paired it with meats and cheeses.
Grapes are grown at 1,800 feet elevation. Aged for 26 months in French Oak barrels (100% new). A very small production of only 600 bottles, numbered. This is bottle number 560.
14.5% alcohol by volume.
$158. — 5 days ago
Full, bright ruby-red! Pure and complex if subdued on the nose, offering scents of plum, briary dark berries, spice cake and dark chocolate. Densely packed, fine-grained and concentrated, conveying a lovely restrained sweetness and excellent depth of texture. No rough edges here in spite of the wine's seriously firm structure. Intense, sharply delineated mountain berry flavors convey a medicinal reserve, a distinctly savory quality and lovely juicy energy. This Cabernet is still a bit ungiving but its acid backbone and firm but harmonious tannins promise more positive evolution ahead. An excellent showing for this palate-staining wine, which will be long-lived and may yet gain in breadth. (Stephen Tanzer, Vinous, June 2020)
— 13 days ago
2014 vintage. Deep ruby-purple color, smooth mouthfeel, med acid. Macerated blackberry, violets, black pepper, tobacco notes. — 10 days ago
Honestly, I don’t understand what is up with Adam’s low rating on this. He either had a bad bottle or was having a bad day. Sorry to call someone out, but sometimes it needs to be done. This is good stuff! — 5 hours ago
Good dark red. Subdued, rather loamy aromas of red plum, currant, mocha and tobacco leaf. Fine-grained, supple and vinous, but its moderate fruit sweetness is reduced by menthol and herb character. The wine's substantial broad, dusty tannins turn a bit dry, even peppery, on the back end. But this Cabernet still retains good savory energy, and a subtle sweetness to its red fruit flavors. (Stephen Tanzer, Vinous, June 2020)
— 13 days ago
Blackberry, brown sugar, leather smell, magenta purple color, the blackberry cuts in right away, and gets really acidic and tanniny in lockstep, wood comes through numb at the end with some burlap and green coffee beans (wet-hulled Guatemalan (lol I roast coffee)), not smooth but it works (30 min out) and kind of goes up and down but doesn’t linger — 24 days ago