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 . — 12 days ago
Really loving this for winter or by a fire. HEAVY but has the rustic feel of South African Cab - a certain grit to it. The nose will throw you off but definitely dive into it, it’s ready to drink in the 2014 vintage already. Heavy complex - unlike a Bordeaux. — 3 days ago
Currants and kirsch. Dry wet tobacco. Moss and mineral nose. A mouth watering acidity keeps me going back. Reminds me of a cru Graves. — 13 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
— 12 days ago