Dark reddish purple with near black core. Inviting nose and medium full palate of ashy blueberry, red blackberry, and high-cocoa dark chocolate. Dusty, medium plus tannins present (but not assertive) from entry. Medium acidity wrapped up in it all, and a lengthy finish wraps it all up. Classic California PS with enough stuffing for the connoisseur, but still enough approachability for the novice. Drink now through 2030. — a year ago
🙈 tasting 4th wine
at wset level 2 course (5th meeting)
2nd of a grenache couple.
had quite a few grenache blends but I'm a true novice, so no guesses yet.
ruby red 👀
more oak and less fruit 👃 including white pepper and red plum.
spices, oak and a little bit of Red fruit.
made very well, but not to my liking. — 4 years ago
I was able to have a good conversation with Justin (one of the wine guys) at Central Market as he poured me the rest of the Silver Oak, and he was gracious enough to open up the floor for recommendations on what their next higher-end wine should be to serve BTG at cost. In the meantime, however, he opened up this bad boy and man...what a treat. The winemakers for Nice are (from what I’ve heard and read) some pretty solid dudes and it was neat to see that they’re headquartered right here in Houston. Below is an excerpt taken directly from their site as a means of education to satisfy all of the wine nerds out there (myself included):
“Winemaker and Foodie superduo Ryan Levy and Ian Eastveld of Nice Winery are Certified Sommeliers, wine educators, and Le Cordon Bleu trained chefs. Their hand crafted, boutique wines are poured in top restaurants and have won gold medals in internationally recognized wine competitions. Ryan and Ian have built their epicurean pedigree while studying in Paris, France, directing culinary education for Viking, teaching cuisine to thousands of students at Central Market, and operating their restaurant and catering companies, Republic and Nuance. They make their wines from estate vineyards in Texas, Argentina, and California.” — 6 years ago
Left over from catering and super tasty. Not too sweet but still refreshing. I dig it. — 8 years ago