Kerloo Cellars
SoDo Cellars Deadbird Cabernet Sauvignon Blend
Walla Walla Valley, Oregon/Washington, USA
The other wine with Sunday steak yesterday Tasted first Floral notes in the aroma but also what we called floral were maybe more dried herbs and dried leaves ? Smell of fall but with many fall flowers the first notes that join the fruit ? Maybe a whiff of smoke though that may be imaginary Fruit notes present but secondary I think flower or notes usually hit us first Flavor surprised tangy was our first thought plenty of fruit in it but also vegetal notes I’m not used to these nor do I describe well it’s not like someone’s roasted red pepper marinara sauce but tangy for sure on the palette if music higher notes not quite soprano or tenor but not the deeper fruit notes often found from cab Dried fruit not fresh, apricots not Berrys form the sweet base colored by sundried tomatoes roasted red bell peppers and some mild and vaguely vegetal notes sort of umami-ish, say a caper or 2 tossed in - that would provide a hint of salt that helped provide the structure Not particularly tannic, with a sharper overall flavor and a middle weight to it, not thin but not throat grabbing power. If you grilled your steak with a wood chip or 2, if you put stronger flavored seasoning on it or steak sauce this matches the character of those flavors more closely than the robt hall also reviewed today I wouldn’t call it “barbecue wine” because that would exaggerate the the tangy character but I would call it good “grill” wine
The other wine with Sunday steak yesterday Tasted first Floral notes in the aroma but also what we called floral were maybe more dried herbs and dried leaves ? Smell of fall but with many fall flowers the first notes that join the fruit ? Maybe a whiff of smoke though that may be imaginary Fruit notes present but secondary I think flower or notes usually hit us first Flavor surprised tangy was our first thought plenty of fruit in it but also vegetal notes I’m not used to these nor do I describe well it’s not like someone’s roasted red pepper marinara sauce but tangy for sure on the palette if music higher notes not quite soprano or tenor but not the deeper fruit notes often found from cab Dried fruit not fresh, apricots not Berrys form the sweet base colored by sundried tomatoes roasted red bell peppers and some mild and vaguely vegetal notes sort of umami-ish, say a caper or 2 tossed in - that would provide a hint of salt that helped provide the structure Not particularly tannic, with a sharper overall flavor and a middle weight to it, not thin but not throat grabbing power. If you grilled your steak with a wood chip or 2, if you put stronger flavored seasoning on it or steak sauce this matches the character of those flavors more closely than the robt hall also reviewed today I wouldn’t call it “barbecue wine” because that would exaggerate the the tangy character but I would call it good “grill” wine
Feb 26th, 2024
Still doesn’t taste like a Cab to me. This time it did not have those buttery notes so obviously better if you let this sit in the cellar for a bit. Pretty decent with burgers for dinner. Not bad for the price, not my favorite.
Still doesn’t taste like a Cab to me. This time it did not have those buttery notes so obviously better if you let this sit in the cellar for a bit. Pretty decent with burgers for dinner. Not bad for the price, not my favorite.
Jul 22nd, 2020
Super drinkable and decently nuanced.
Super drinkable and decently nuanced.
May 26th, 2020
Decent but doesn’t scream Cab to me. Almost a buttery characteristic to it. Soft in the middle, just ok.
Decent but doesn’t scream Cab to me. Almost a buttery characteristic to it. Soft in the middle, just ok.
Jul 11th, 2018
Dead bird cab. Some buttery thing.
Dead bird cab. Some buttery thing.
Feb 19th, 2017
