Wine tasting of October 10, 2008

Finally all core group members were present; Jimmy, Piroca, Uncle-E, Uncle-N, and Winepath. Today happened to be Prioca’s birthday and, Jimmy gave him a birthday present (see the picture) and in lieu of a birthday cake, we had a round of dried fig and almond, which is Prioca’s favorite, but there is no space for the candles. We tasted 5 wines; all are quite good but Uncle-E did not like any of them including one he brought. As usual we blind tasted all five.




1. Provenance Vineyards Rutherford Cabernet Sauvignon 2005, score=3

This was disguised as “screaming chicken”. Nose is rather muted with black cherry and dusty, slightly earthy note. Palate is bit austere like Bordeaux but nice black fruits with structured tannin and some acidic kick in the finish. Reasonably long finish. We all liked this one and the consensus is Cali Cab or Cali Bordeaux blend. This was not “screaming chicken” but 2005 Provenance Vineyards Rutherford Cabernet Sauvignon. Here are info from their website;
“The 2005 vintage provided long hangtime for notably rich Cabernet Sauvignon flavors with balanced acidity. Heavy winter rains during vine dormancy gave way to a dry, mild March. Significant rains returned in April and May, delaying bloom and berry set. Summer temperatures were desirably mild, with few heat spikes. September’s fog and cool temperatures slowed sugar accumulation, and then perfect conditions arrived in October for a late harvest. We were still picking grapes in November, a new hangtime record for Provenance.” “97% Cabernet ;18 Months in 60% French Oak, 28% American Oak, 12% European Oak, 45% New Oak; Wine Acidity 5.8g/L, Wine pH 3.71, Alcohol 14.9%.”

2. Three Clicks Petite Sirah 2006, Score=3

This one was served carefully decanted several hours before tasting by Winepath. The color is interesting with dark red with purple or, by Piroca, “blue” hue and just by the color Piroca announced that this is either Petite Syrah or Petite Verdot. Nose is nothing unusual but has prominent minerals. Palate is good with nice black fruits with vanilla and caramel but very strong mouth-drying tannin in the finish despite decanting. The rest of us thought this is highly oaked Cali cab but Piroca was right. This is 100% Petite Sirah (this is how they spelled it). We have previously discussed what Petite syrah could be. By DNA analysis most of so-called P. Syrah in Califronia may have genetic connection to “big” syrah. In any case this one was produced from 100% Petite sirah from two small vinyards in Calistoga, Napa. It was aged for 15 months in French oak barrels of which 45% were new. We liked this one but at this point even after several hours of decanting, it is bit too tannic and several more years of aging may make this wine better.

3. Innisfree Cabernet Sauvignon By Joseph Phelps 2005, score=3

Nose is nice with blakc cherry, cedar with minerals. Palate is also nice with predominant black fruits (bit more fruits forward than the previous two) with nice balanced tannin with resonale finish. Again a good wine. The pundits are saying Bordeaux (Winepath) and SuperToscan (Piroca) but all are wrong as ususal. This is the second label by J. Phelps called “Innisfree” Cab 2005. The grapes are 90% Cabernet Sauvignon and 10% Merlot from estate-grown grapes (45%) and independent growers (55%). Craig Williams who also makes Insignia is the wine maker and his note reads “In years with high yields, selective blending often results in an Innisfree label. The 2005 Innisfree Cabernet was produced from extra fruit after the Insignia and Napa Valley Cabernet Sauvignon blends were created. This forward and approachable wine boasts aromas and flavors of mulled spices, red fruit, coffee and cedar, with a long, concentrated finish that lingers on the palate.” For the price, this is a good everyday wine with a high PQR.

4. Cobos Malbec 2004, score=3+

Color is dark red without appreciable purple tinge. Nose has slight funk but otherwise very pleasant. Palate is the most fruits forward among the all wines we tasted here. Nice mix of black and red fruits but not particulary “grapey”. Big but not too strong tannin and long finish with chocolate. We have done this so many times but we felt this is one of the high-end Cali Cab and again we are wrong. Paul Hobbs imports from Argentina and 100% Malbec! Previously, Piroca brought Catena Zapata Malbec and we reacted the same way. It is amazing that the well made and high-end Malbec really taste like good Cab. Here is the write up in their web site; “Cobos Malbec, represents ‘true north’ for Viña Cobos, and is the founding inspiration for the Argentine portfolio. It is produced only in exceptional vintages, from the oldest vines (60 to 80 years) in the Marchiori Vineyard. It exhibits levels of concentration and power rarely achieved in Argentina, or in other top winegrowing regions of the world, for that matter.” And these are the stats; “Primary Fermentation Fermented in 8-ton closed-top stainless steel tanks; Maceration 4-to 5-day cold soak; 30 days total maceration; Secondary Fermentation Native malolactic fermentation in barrel; 3 months to completion; Barrel Aging 18 months in 88% new Taransaud French oak; Bottling January 16, 2008; unfined and unfiltered.”

5. Joseph Phelps Insignia 2001, Score=3+

This was contrubution by Uncle-E for Piroca’s Birthday. Despite his best efforts to cover up almost all bottle surface with alminum foil which he brought himself, Uncle-N said as soon as seeing the top of the bottle “Insignia!”. So this tasting may have been bit biased and not quite a“blind” tasting. We are impressed with it’s Brodeaux-esque characters (of course sans funky nose). Rather austere but complex with nice well integrated tannin. Not as fruits forward as more recent vintages of Insignia but it is a very well constructed wine. The composition of the grapes change a bit in every vintage since they strive to use estate-grown fruits as much as possible. 2001 is made of "89% Cabernet Sauvignon, 8% Petite Verdot, 3% Malbec primarily from estate-owned vineyards in Stag's Leap and Rutherford, with additional fruit coming from independent growers. Grapes were harvested at an average 24.8º Brix, fermented in stainless steel tanks, then aged 22 months in 100% new French oak barrels before being blended and bottled in February, 2004.” RP’s take is “The 2001 Insignia is an inky/purpled- colored effort representing a return to the superb quality of such vintages as 1997. Aged in 100% new French oak, this blockbuster reveals gorgeous aromas of melted licorice, creme de cassis, liquid minerals, and hints of chocolate and spice box. The finish is long, full-bodied, opulent, and voluptuous. Considerable tannin is largely concealed by the lavish richness, extract, and glycerin. - 95 Points”.