Wine tasting on December 18, 2009

This was a remarkable tasting. All core members were present. Winepath, Jimmy, Piroca and Uncles E and N. We tasted 7 good wines , except for one, all from North America. Some are quite old which came out of Uncle-E's library collection (or he realized they are off peak and downhill???). This could be this year's last tasting and it is fitting.

1. Vayniac Cabernet Sauvignon 2007, Score=3+

Color is nice dark garnet. Nose has lots of ripe fruit, dark chocolate. Palate explodes with lots of fruit especially chocolate covered black cherry. The fruit may taste a bit sweet. Nice balance between well-integrated tannin and acidity providing a good structure. Good lasting finish. Everybody like this clearly New World wine. California Cab is the consensus. This is 2 years in making. Uncle-N signed up 2 years ago and finally the wine arrived. This is a Winelibrary's Gary Vaynachuck community involved project and the wine was made at Crushpad with some inputs and participation from those who signed up for this project. The participants received many email updates of the different steps of the wine making. Althouhg Uncle-N was rather passive--participants could be involved with the wine making in person and through a web cam for the most important steps. You could buy this bottle from Winelibrary, although it is more expensive as compared to 2 years ago.

"Vayniac Cabernet Sauvignon 2007 is the first-ever truly community-made wine. Sourced from premium Napa fruit, its realization in the bottle stands as testament to the passion and hard work of wine lovers worldwide who contributed to this project over a period of 2 years.

Everything about the wine, right down to this label, was community driven. Some chimed in with input from afar, others got dirty working the crush, and a select few were able to participate in the final blending.

We're proud of this wine and all that it embodies: Family, togetherness, even a little rebelliousness. In addition, it's flat out delicious!

The Final Blend: 83% Cabernet Sauvignon from Suscol Bench (24.9%), Young Inglewood (24.9%), Godspeed (16.6%), and Carrefour (16.6%) Vineyards. 10% Merlot, 4% Petit Verdot, and 3% Cabernet Franc."

2. Bodega Colome Amalaya 2007, score=2+~3

Color is dark with a slight brownish tint. Nose has slight funk,  tar and smoke. Palate has lots of sweet fruit leading to mild tannin. Bit oaky but we liked this wine. Some thought this was too oaked. Some thought it has a Garnacha component. Winepath intially believed that this was Bordeaux but later retracted. Consensus was that this was a New World wine. Spain, California, Australia were memtioned.  Cab, Cab blends, and Cab Merlot blend were also mentioned and the final opinion was that this is probably Cali Cab.

This is from Argentina (Marbec cab blend). We liked this wine. Some did not like the nose but many did not mind or rather like the nose.

winemaker's notes:
"This wine is produced from the fruit of Argentina's signature grape, Malbec, with a smaller percentage of Cabernet Sauvignon, Syrah and Tannat. Deep red, with purple tinges, this wine offers red fruit aromas of cherries and raspberries, with a subtle hint of vanilla".

Wine Spectator 91 Points:
"Dark, with a core of crushed currant and plum fruit laced with black tea, hoisin sauce and a snappy mineral streak. Ripe, but not overblown, with a racy finish that lets sweet earth and licorice snap notes add length. Malbec, Cabernet Sauvignon, Syrah and Tannat. Drink now through 2010. 15,000 cases made. "

3. Stag's Leap Wine Cellars S.L.V. Cabernet Sauvignon 1997, Score=2+

Color is dark brown indicating some age. Nose has medicinal or somewhat chemical  with some funk and herbaceous notes. Very complex nose but we are not sure this is a very good nose. It was too cold initially and palate felt very muted but after it was warmed up some nice black fruit started coming through. Still it is rather muted. Nice well-structured tannin but it has a bit of bitter taste or a finishing bite. We thought this is European such as Italian or even French (Bordeaux).  It was surprising to see that this is Stag's leap S.L.V.  1997. For the age of this wine, tannin was still rather assertive and we can imagine that  when this was young, tannin must have been rather big. To our taste, fruit was too far gone.

Winemakers Notes
"Planted by the Warren Winiarski Family in 1970, S.L.V. achieved international fame when the very first harvest at the winery in 1973 produced a wine that" astounded the wine world by triumphing over some of France's greatest wines in a 1976 blind tasting in Paris, now commonly referred to as the “Judgement of Paris"." Thirty vintages later, S.L.V. continues to yield wines of classic elegance and structure.
Alluring aromas of cocoa powder and black cherry evolve alongside pretty floral tones and a hint of smoke. Flavors of chocolate, raspberry, and black cherry coat the mouth with a light touch of cedar and truffles that weave through the multi-layered structure for which S.L.V. is renowned. Time will take this wine to even greater heights, but it can be enjoyed now for those who appreciate the robust quality of its fruit."

4. Pride Mountain Cabernet Sauvignon 1993, score=2

Color is dark brown, again, indicating the age. Nose has a slight medicinal quality but otherwise a bit muted. Palate is again starts with muted fruit, especially at the beginig since it was too cold. Tannin was moderate but had some acidic kick in the finish. This wine felt bit flat in the mid palate. We mumbled "European", "Old World" etc but Winepath decisively said Cali Cab 1992! He was right, this was an old 1993 Pride Cab. Again, it had passed its peak. It lost most of the good fruit and the tannin structures did not allow aging this long.

We welcome releases from uncle-E's  library collection. We assumed European because of the wine and who brought it but Winepath somehow knew this is old Cali Cab.

Pride web site has listing to 1996 but not 1993. We all visited Pride and like their cab.


5. Stag's leap Cabernet Sauvignon, THE LEAP 2005, Score=2+

Color is dark garnet without any brown color. Nose has burned caramel but is nice. Palate is front loaded with good black fruit. Smooth mouth feel with buttery feel.  Mid-Palate is a bit thin leading to rather mild tannin. We all felt this is Califronia Cabernet. This happens to be another cab from Stag's leap but a much younger vintage.

Wine maker's note:
"Erosion from the Stags Leap Palisades is the source of the volcanic soil acknowledged as a contributing factor to the modern reputation for Cabernet Sauvignon in the Stags Leap District. Everything we know and love about winegrowing, our understanding of the gift of terroir, we bring to focus on this variety. The result is a classic, well-balanced Cabernet that takes full advantage of this prime location—luscious and velvety. The wine supports a complex structure with earthy aromatics and spice notes in a long finish."


6. Columbia Crest  Cabernet Sauvignon Reserve 2006, Score=2+

Color is nice dark garnet to brown. Nose has tons of vanilla. Palate upfront has lots of fruit, a massive amount  of vanilla, some spice box especially cinnamon leading to good firm tannin. Some may feel that there is  too much vanilla in this wine. We like it. Our consensus was California Cab.

This is from Washington state.

Winemaker Notes:
"The intense fruit in this Cabernet Sauvignon does not deter from the aromatics of chocolate cherry and slight mint, which precede a palate of cocoa and black cherry flavors. This is an elegant, complex wine that culminates in the perfect balance of wood and fruit on the lingering finish. While the 2006 remains unrated, the 2005 received 95 points in the Wine Spectator."




7. Caymus Special Selection 2007, Score=3+~4

Color is dark purple and garnet. Nose is very nice ( best in the today's tasting) with coffee, caramel, and dark chocolate. Palate is loaded with dark fruit upfront, nice vanilla, chocolate lingers and leading to good firm tannin. Long finish. There is no doubt this is a high-end California Cab. Knowing Piroca's track record, Caymus special selection was suggested. The only question was which year. This is the newest vintage 2007 which he just received. Some may think this is over the top but most of us really liked this wine.

winemaker's notes:
"The rich, deep ruby color reflects the magnificent depth this wine has to offer. Lush aromas of ripe black currant, black cherry and cedary oak add luxurious notes to the intense core flavors of fully ripe cassis, wild red berry, mocha and light vanilla. Polished tannins, a full-bodied mouthfeel and velvety texture weave seamlessly to support these vivid fruit impressions to the end."

Wine tasting on December 4, 2009

We did not have a tasting last Friday because of Thanksgiving. We had a special guest, for this tasting--Uncle-E's father who know which wine he likes and he likes New World Wines unlike Uncle-E. We blind tasted 6 wines. All (except one) are quite excellent and one very interesting and quite a find.

1. Burgess Cellars Ilona Howell Mountain Red Blend 2003, score=3~3+

Color is dark garnet. Nose has lots of berries with very slight earthiness. Palate shows well controlled fruit mostly back fruit, blackberries and blueberries leading to well-integrated but firm tannin. Nice lasting finish.  Cali Cab was first mentioned. Other possibilities mentioned were Spanish, Priorat, Garnacha, Temperanilo, Argentinian Cab+Malbec etc. One of the tasters said he tasted a definite Merlot component. In general, everybody liked this wine. This is a Bordeaux blend from Howell mountain.

Jonathan H. Newman, 92 rating
"This is a very nice Bordeaux blend from a small artisanal  Estate winery located in Napa’s  Howell Mountain. This wine exhibits a nice bouquet of dark cherries, vanilla, licorice and crème de cassis.  Full bodied mountain fruit with dark chocolate, eucalyptus, blackberries and a spice box. This Cabernet sauvignon, Merlot and Cab Franc blend was aged 18 months in French oak and bottle aged for several years  as it has just been released. This wine is drinking nicely now, but will be even more expressive over time and should drink well over the next eight years. Pair with a marbled steak, lamb or a roast with Yorkshire pudding."

Winemaker Notes on 2003 Ilona Howell Mountain:
"Our soon to be released 2003 exhibits an intense yet subtle core of mountain-ripened fruit that reminds us of what makes our setting so unique, even amongst our neighbors on Howell Mountain. The 2003 is an estate blend of Merlot, Cabernet Sauvignon and Cabernet Franc. It has a deep garnet hue and complex aromas of spice, black cherries and balanced levels of vanilla, due to its aging in French oak barrels for 18 months. The full, rich flavors culminate into a lush finish – characteristic of the finest Howell Mountain wines."

The Origins of Ilona:
"Long-time Burgess Cellars veteran Catherine Eddy started Ilona, and explains its origins: "Ilona is an Eastern European name which over time had evolved into Elaine, my mothers name. The woman’s profile on the label comes from an ancient Greek coin I found in Paris, and after reading many stories of Greece, got the impression that the women of that time were both very strong, yet feminine. The label and the name set the right tone for this powerful, but also soft and rounded wine.”

2. Joseph Phelps Syrah 2006, score=2+~3

This one came in a tell-tale slopped shoulder bottle which is made of rather thick heavy glass. Without  even pouring, Piroca proclaimed  that this is California Syrah which is actually correct. Color is very dark almost black with slight blue tinge. Nose has dark chocolate and black pepper. Palate shows very nice upfront black fruit with plum, black pepper (not too peppery, though) with dark chocolate and nice smooth tannin. Nice wine.

BLEND & GRAPE SOURCES:
100% Napa Valley Syrah from the Hyde Vineyard.

HARVEST DATES: October 13, 2006.
WINEMAKING DATA:
"Grapes were harvested at an average 26.0° Brix, fermented in stainless steel tanks, then aged 19 months in a combination of new French oak barrels (53%) and two-year-old French oak (47%) from coopers Ermitage, Saury, Rousseau, Sirugue and Saint Martin. The wine was blended and bottled in June, 2008.

Notes of caramel, nutmeg and heady floral aromas followed by tobacco, white pepper and black plum pave the way for great texture on the palate, velvety tannins and rich earthy flavors yielding to a persistent length."

2006 VINTAGE NOTES:
"The growing season in 2006 started slowly with bud break two weeks behind the historical average and with an abundance of moisture-rich soil from the winter rains. The spring was fairly cool with a significant amount of cloud cover and periodic rain showers. April brought five inches of rain. Bloom dates were behind the average by one week yet conditions were excellent yielding a good fruit set.

There was a record setting 10 day heat wave near the end of July. Most blocks had an exceptionally long veraison period beginning in early August, particularly with Petite Verdot and Merlot. This may have been caused by the extreme temperatures in July during berry formation. During veraison we anticipated the forecasted cooler autumn and took this time to adjust the crop; green harvesting was implemented to ensure ripening was more even."

3. Sugarloaf mountain Cabernet Sauvignon Reserve 2007, score=3

This was a pleasant surprise. Color is nice dark garnet. Nose has perfume, cherry kirsch and protein (milk whey). Palate initially felt a bit muted but in the second tasting (more air time and warmed up), it is loaded with nice sweet fruit (but not sugarfied) leading to good tannin. It has a good structure with nice long finish. We all felt this is a nice fruity new world style wine. California Cab and Spanish were mentioned. What a pleasant surprise! This is a cab from Maryland. By far the best red we ever tasted among Maryland and Northern Virginia wines (The second best is "Octagon" from Barboursville vineyard in our opinion.) This was submitted by Winepath who had a glass of this wine at Addies restaurant. After finding out what this was, he drove to Sugarloaf Mountain Vineyard and got the bottles. It is definitely worth going there for this wine. What a find!

Wine maker's note:
"This 100% Cabernet Sauvignon bottling is the big brother to the previously released 2007 Sugarloaf Mountain Vineyard Cabernet Sauvignon. The “Cab Reserve” is dense, heavy and full-bodied with
an intricate composition. It is deeply hued with carmine red and hints of orange and purple, and immediately impresses with aromas of blackberry and cassis, quince, fresh flowers and perfume.
The elegant palate is full and rich with complex notes of pepper and jam, red berries, almond and butter. Big, round tannins and a spine of acidity perfectly balance the lushness of the fruits. The long length leaves behind lingering notes of leather, mocha and black pepper."

4. Shafer Hillside Select 2003, Score=3+~4

Color is nice dark garnet with bluish hue. Nose is very fragrant with black cherry. Good upfront fruit. black cherry, blueberry etc with nice full mid palate with usual compliments of  caramel, lots of vanilla and cinnamon leading to nice well crafted tannin with long finish.  Everybody felt that this is a good example of well-made California cab. We all liked this wine. So, when this was uncovered showing the label of "Pagodes de Cos 1996", nobody could believe their eyes.
"This could not be! This did not taste anything like Bordeaux! etc". This was a prank by Uncle-E. This actually was Shafer Hillside Select 2003. Many of us visited Shafer and know how small, steep and rocky the hillside vineyard is and it is amazing this kind of wine is the result of the fruit grown there. In any case, we felt much better knowing this is Shafer Hillside select. Our palate is not totally bad.

Wine Spectator 93:
"A big, rich, bold and expansive style, with tiers of dense currant, mineral, earth, black cherry, anise and cedary oak flavors that are intense and concentrated, with the tannins showing a raw edge. Young and rambunctious. Needs lots of air or a little time in the cellar. Best from 2008 through 2013."

Parker 95:
"One of the worlds, as well as Napas, most profound Cabernet Sauvignons is the 2,000 or so case production of Shafers Hillside Select. Made from their finest parcels in Stags Leap, the wine spends nearly 32 months in 100% new oak. This is a wine that usually has 20-30 years of aging potential. 2003 Cabernet Sauvignon Hillside Select (just released) shows some graphite and pain grille notes intermixed with creme de cassis, licorice, camphor, and some spice box. Full-bodied, powerful, with fabulous fruit, silky tannins, and an intense mouthfeel, this is a gorgeous wine to drink over the next 20-25 years."

Tanzer Review 93:
"Medium ruby. Aromas of black raspberry, currant, cocoa powder, cedar, graphite, violet, licorice and sweet oak. Lush and very sweet but with lively mint and naphtha notes lifting the flavors of black cherry, dark berries and dark chocolate. Finishes with a firm edge of tannins and acids and yet this wine should give early pleasure. I find a wider range of ripeness here than in the supernal 2002."

5. Chateau Grands Chenes 2004, score=2

Color is dark. Nose has tar and earthy notes but not quite moldy basement. Palate is rather austere with thin midpalate ending in big chewy tannin. Consensus was that this is an old world or European wine. Italian (Brunello or Super Tuscan), Spanish, and Bordeaux were suggested. This was indeed Brodeaux, Medoc.

"Le Château les Grands Chênes est devenue une référence incontournable du Nord Médoc. Dans la lignée des trois millésimes précédents, le 2004 dévoile des arômes bien typés Cabernet. La puissance, la fraîcheur et l’équilibre caractérisent ce vin. Il est doté d’un bon potentiel de garde."

Enough said.

6. Caymus Special Selection 2006, Score=3+~4

This was thrown in at the last moment (not light weight, though). Color is nicely dark with slight blue purple hue. Nose is nice with perfume, fruit, and flowers. Palate has well layered "jammy" fruit, good oak derived flavors of caramel, vanilla and chocolate ending in well integrated but firm tannin with long finish. This was bit too warm when served. We all knew what this was especially knowing the shape and color of the bottle and this one was contributed by Piroca. Excellent example of good California Cab. Shafer Hillside Selct and Caymus Special Selection in one tasting are indeed extravagant (even for us).

94 points Wine Spectator:
"Complex, riveting aromas of spice, cola and sassafras join wild berry, spice, black cherry and sage notes in this full-bodied, intensely flavored, tightly focused and very persistent display of fruit that's long and lingering." (03/09)

92 points and two stars from the Connoisseurs' Guide to California Wine:
"Both of the Caymus Cabernets reviewed in this issue embrace unabashed ripeness as a defining trait, but, in this instance, the wine's rush to ripeness is balanced by a wealth of very sweet oak and well-extracted fruit. Plush and full-bodied and shot through with cassis and cocoa, the wine more than makes up in richness for what it may lack in finesse, and its slight edge of last-minute heat is easy enough to forgive. Fans of unabashedly expressive Cabernets will find lots to like here." (12/08)

Wine tasting on November 20, 2009

Present were Winepath, Uncle-N, Jimmy and a guest appearance of Uncle-OZ. Piroca had another engagement and Uncle-E was again MIA. We had a special tasting of Chateau Winepath Grand Vin Cabernet Sauvignon 2008. Then, we blind tasted 4 wines. All 4 were quite decent.

1. Chateau Winepath Grand Vin Cabernet Sauvignon 2008, No score given

This is the formal debut of Winepath's Grand Vin 08 which was just bottled last week. Since it is too young to be evaluated properly, we will postpone scoring his wine. Color is nice dark garnet without turbidity (the best color so far of all Chateau Winepath vintages).  Nose, well, nose is a bit of a problem. It has a bit of turpentine or lacquer or solvent-like note. Since this nose was much stronger at the barrel tasting, this may dissipate further (let's hope). Palate is more classic Brodeaux-like with muted black fruit leading to nice moderate tannin and good long finish. Another problem may be that there is an acidic edge which makes this wine tasting a bit unbalanced.

We are very impressed that Winepath single handedly created quite a wine. Winepath himself could add more comments (he did, see below) here. Let us try his wine, may be one year or so later and see how it will develop.

Winemaker's notes: The Cabernet sauvignon grapes were from California's Central Valley and Napa Valley. Fresh grapes were stemmed by hand, crushed and cold-soaked for 36 hours prior to fermentation, which lasted six days at an average of 69 degrees F. The heavy cap was broken by hand twice a day during fermentation. When the Brix sank to 0 (starting at 24.5) the juice was pressed using an Italian vertical bladder press. The wine was aged in a new small 7.9 gallon French oak barrel for 13 months before bottling. The estimated alcohol content was 14%.

We thought Winepath should send his grand vin to RP since he lives rather close. If he gave this wine a high score his wines could become another cult wine.

2. Saggi 2007, Score=2+~3

Color is nice dark garnet with bluish tinge. Nose is pleasant with some meat and herbs, particularly sumac (like Merguez sausage as per Winepath). Palate is bit subdued with mixed black fruit with some blueberry taste leading to nice well-crafted tannin. Some felt this was too acidic others felt the acidity was well balanced. It has a nice long finish. Spanish (Tempranillo), California red blend with Merlot and P. Verdot (because of blue color) and Argentinian Malbec (may be because of blue color and sumac/lemony nose?) were suggested. We have tasted the 2004 vintage of this wine "Saggi". This is an interesting wine from Washington state, Columbia Valley. The Vineyard is called "Long Shadow" and several different wine makers from outside make different style wines. This one, Saggi, (I was told that "saggi" means "wise or wisdom" in Italian) is a North American version of a Super Tuscan. The wine makers are Ambrogio and Giovanni Folonari. Here is some info from the Long Shadow Vineyard web site.

"The Folonaris are among Italy’s oldest and most prestigious Tuscan wine families with a winemaking history dating back to the late 1700s.
Tasting Notes: Fresh, bright fruit combines with delicate notes of ripe, wild strawberry and well-integrated wood spice. A slight earthiness enhances the wine’s complexity and flavor. Silky in texture with a lengthy finish."

Vintage: "The Columbia Valley experienced an unusual heat wave in the spring of 2007 just before bloom that resulted in smaller-than-average berries, adding concentration and flavor to the grapes. Good set after bloom, ideal summer conditions and a mild September marked by warm days and cool nights allowed the grapes to ripen slowly and evenly, resulting in wines distinctive for their excellent natural acidity and deep, intense flavor."

Winemaking: "Hand-picked grapes were fermented in two-ton tanks, with particular care given to the Sangiovese, a delicate grape that requires gentle handling to avoid green character. To add richness on the mid-palate, the Folonaris extended Sangiovese maceration on the skins for 25 - 35 days. The wine was aged 18 months in 55% new French oak barrels, with the used barrels selected to enhance the wine’s fruit character and allow the Sangiovese to express itself.
Vineyards: Giovanni Folonari is a frequent visitor to the Columbia Valley and has quickly found the vineyards that allow him to craft a wine that combines Columbia Valley terroir with Tuscan style. Relying on vineyards that have been the primary source of this wine in previous vintages, Giovanni selected Sangiovese predominately grown in the Horse Heaven Hills for its balance and bright fruit character. Horse Heaven Cabernet Sauvignon, from Alder Ridge Vineyard and The Benches, adds complexity and earthiness. Yakima Valley Syrah contributes to the wine’s balance and freshness."

Alcohol: 14.6% pH: 3.75 TA: 0.58 grams / 100ml Blend: 43% Sangiovese 36% Cabernet Sauvignon 21% Syrah Release date: October 2009 Production: 2,145 cases

3. Tait "The ball buster" red 2007, Score=3+

This one came in with a screw top bottle. Color is dark with slight brownish hue. Nose is good and pleasant. Palate is very fruit forward with plum and black fruit  leading to nice well-integrated tannin. Finish is a bit short. Everybody liked this wine and the consensus was Cali Cab. This is "the ball buster" from Barossa, a mixture of Shiraz, Cab, and Merlot. We had the 05 vintage before and gave score=3. High PQR.

92 points from Robert Parker's Wine Advocate: "The Ball Buster blend has been an annual Best Buy and, even at the current asking price, the 2007 The Ball Buster is an awesome value (at least for hedonists). It is composed of 72% Shiraz, 17% Cabernet Sauvignon, and 11% Merlot aged for 12 months in seasoned French and American oak. Opaque purple-colored, it has a nose of cedar, leather, spice box, and blueberry that leaps from the glass. This is followed by a plush, full-bodied wine with gobs of flavor and superior length. This easy-to-understand effort defines the meaning of over-delivering and will do so for another four years."

90 Points from International Wine Cellar: "Ruby-red. Spicy red and dark berry aromas are deepened by licorice and pungent herbs. Sharply focused raspberry and cassis flavors are firmed by fine-grained tannins and gain sweetness with air. Nothing outsized here-I can't help but notice that the name doesn't really fit. Finishes with very good energy."

Winemaker's note: "The grapes that make up the Ball Buster blend are sourced from different vineyard locations throughout the Barossa. Vineyard sites are chosen to ensure that the resultant fruit is intense and that cropping levels do not exceed 3.5 tones an acre; typically these are clay soils on the fringes of the Barossa. Each vineyard site is visited twice a week during the maturing season to ensure that the fruit is maturing slowly and that water is only applied when necessary. Picking is only done when the grapes are physiologically ripe. The age of the vineyards that make up the 2007. All grapes are picked when physiologically ripe to obtain peak ripeness in terms of sugar and flavor. The grapes are de-stemmed into open fermenters, pH is adjusted and fermentation takes place over 7-10 days at a temperature of approx 24 degrees centigrade. Plunging and or pumping over takes place 3 times a day. The wine is then pressed using a Basket Press. Juice is then transferred to tank or Barrel to undergo Malo-lactic fermentation. Each batch is kept separate to determine on a year by year basis the quality of the fruit from that vineyard. All wine is racked and returned to barrel 2 to 3 times during the 12 moth period to ensure a clean wine that does not need any fining or filtration."

4. Robert Mondavi Cabernet Sauvignon 2005, Score=2+~3

Color is nicely dark. Nose has slight funk or earthiness but not unpleasant. Palate shows upfront well-controlled or a bit muted black fruit but well layered and ending in nice firm tannin. Good lasting finish. Consensus was California cab either Napa or Sonoma.

93 points from the Wine News: "Violet hue. Pretty nose with tobacco, leather and plum scents. Nice blend of black fruit and graphite have the great backing of cedar-laced tannins. Tart, drying notes on the finish with hints of maple and focused tannins." (Oct/Nov 2008)

91 points Stephen Tanzers International Wine Cellar: "Medium ruby-red. Currant, tobacco and menthol on the nose: classic Oakville cabernet. Then broad, lush and sweet, with very ripe flavors of plum, currant, chocolate and tobacco nicely lifted by minerality. Finishes broad, with huge but ripe tannins and noteworthy length. I find this fresher and less extreme than the Stag's Leap bottling."

90 from WaS and 91 from WE.

winemaker's notes: "This Cabernet Sauvignon has deep, expressive aromas and flavors of berry and black currant with nuances of mocha, violets and spice. The fruit envelops an elegant structure with firm, velvety tannins and excellent length. The wine's personality comes from the soils and climates of vineyards located in the geographic center of Napa Valley. Fermentation with both native and cultured yeast strains gives layers of nuance to the wine, and extended skin contact intensifies varietal complexity and softens tannins. The wine was aged in French oak château barrels and bottled it without filtration to capture the full flavor profile and lush texture."

5. Red dust Shiraz 2007, score=3

Color is dark brown with a pleasant nose. Palate is loaded with fruit, somewhat sugarfied but not bad, ending in mild tannin with rosemary, herb finish. All of us liked this wine. This turned out to be "Reddust" Shiraz from Australia. It has a very high PQR since I can find it from $9-13 on the Internet.

More information from Wine legacy web site:

"Distinctive Australian terroir produces distinctive Australian wines! As you’ve just learned, it’s taken the Australians a few decades, but little by little they’re zeroing in on the regions with the best terroirs. They didn’t have to look very far to come up with the name of this wine! This type of red earth is found only in some regions of Australia.

The striking image below gives you a pretty clear idea of just what the soil looks like. The color comes from iron oxides and it’s claimed to produce wines that are more refined and elegant.

A taste of Red Dust Shiraz will prove that fact to you. While the grapes benefit from the same warm, sunny climate of the Adelaide Hills that allows them to achieve perfect ripeness, they don’t get the overripe, jammy flavors that characterize Shiraz from some other regions in Australia.

The other secret to producing a wine with more elegance is the judicious use of oak. In the early days of New World winemaking, a lot of people were, shall we say, overenthusiastic in their use of oak on both red and white wines. The result was out-of-balance, heavy, tannic wines. Thankfully most have become less heavy-handed and have learned how to use oak to complement the natural fruit flavors without overwhelming them. In Red Dust, the oak is apparent but it makes up just one component in the whole. The personality of the Shiraz shines through with the sweet, spicy character of the oak playing an important yet secondary supporting role. Discover a stylish and well-balanced wine, you won’t regret it! This wine has the potential to age for another year or two, but enjoy it when the fruit is still youthful. Any red meat would flatter this Shiraz or serve it with an herbed pilaf of wild rice and lentils."

Interesting article on wine tasting

We always said we are very bad in identifying varietal or origins of wines but at least we thought  we knew which wines we liked. Here is an interesting articles appeared in Wall Street Journal about scoring and tasting wines. Thought you may be interesting in reading it.

Wine tasting on November 13, 2009

Present were Winpeath, Jimmy, Piroca and Uncle-N. Uncle-E was MIA. We blind tasted interesting 5 wines.  One of them, we deemed not quite drinkable.

1. Costanti Brunello di Montalcino 2003, score=2+

Color is dark garnet but lighter than typical California cab and had slight brown tinge on the rim indicating some age. Nose is pleasant with toasted oak, cedar but no funk. Palate is bit muted upfront with black fruit ending in firm tannin with reasonable long finish. Some tasters felt that this wine has an acidic edge. Winepath was decisive that this is Bordeaux. Others said "not French" since no basement nose was present and felt that this was in New World Style. There were some differences of opinion; Piroca thought this wine was very thin and not drinkable. Others felt this is not in our favorite style but certainly quite drinkable. Unfortunately, our old world wine connoisseur, Uncle-E was absent.


93 points Antonio Galloni (Wine Advocate): "[$90/750ml list] Costanti’s 2003 Brunello di Montalcino is among the handful number of standouts in this vintage. The wine reveals lovely depth and purity. Fragrant aromatics meld seamlessly onto the palate, where layers of dark cherries, spices and toasted oak come to life in a very pretty expression of Sangiovese from Montalcino. There is plenty of volume and depth here to insure at least another decade of superb drinking. The 2003 Brunello saw malolactic fermentation in steel, after which it spent about 18 months in 350-liter French oak barrels followed by another roughly 18 months in 30-hectoliter Slavonian oak casks. Anticipated maturity: 2008-2018. (Apr 2008)" 

93 points Stephen Tanzer (International Wine Cellar): "Good bright, medium red. Complex nose offers redcurrant, dried flowers, leather and minerals. Velvety and pliant in texture, with a lovely restrained sweetness to the berry, spice and floral flavors. Wonderfully spherical, balanced wine with no hard edges. Offers an impression of volume without weight and spreads out subtly to saturate the palate. The tannins are sweet and fine. (Jul/Aug 2008)"

93 points Wine & Spirits: "Grown at the higher altitudes (up to 1,300 feet) of Costanti's estate to the east of the town of Montalcino, this wine expresses the vintage more quietly than the Calbello (recommended above). It feels lean and restrained when first poured, the notes of dried cherry and mint gently rubbing dark, umami tannins. It gains stature with air, those dark tannins reaching deeper to become savory and ferrous, the fruit brightening to show fresh strawberry and cherry. While tempting to drink now for its beauty, the wine should become more elegant in five to eight years. (Apr 2009)"
 

2. Mollydooker The Maitre d' Cabernet Sauvignon 2008, score=3


This wine dones a screw top which narrows down possible origins (mostly from Australia). Color is nicely dark. Nose is very pleasent with sweet fruits. Palate is loaded with fruit with a hint of sweetness (bit sugarfied or candied). Some of the description by our tateres includes "fig dipped in white chocolate". Mild well integrated tannin. After some deliberation, consensus was that this is Mollydooker and choices are between Maitre D' and Boxer. What the contrast from the prior wine.

I could not find the rating for 2008 vintage but 05, 06, 07 have been 91 and 92 by WA.

winemaker's notes:
"Powerful with an intensely varietal nose perfumed with violets, plums, cloves and a touch of menthol. Full-bodied and bursting with dark fruit, spice and herbs with a rich plum finish and fine dusty tannins. Simply stunning Cabernet.
Tasting Notes: "Mmmmm...delicious Cabernet characteristics of plums, blackcurrant, scorched earth and a touch of menthol on the edge. Hints of liquorice and spice make up the complex aroma profile. Plush fruits and sensual, silky tannins make this a Cabernet lovers delight. Layers of dark fruits, dark chocolate, spice box and perfect silky tannins. Superb depth and concentration as well as a super long finish puts the 2008 Maitre D’ into overdrive!"

3. Two hands somedays are diamonds Napa Cabernet 2006, score=2+~3

Color is nicely dark garnet with blue tinge. Nose is very pleasant with floral note. Palate is New World style with tons of fruits upfront leading to quite firm tannin. Good long finish. We like this one. The bule hue made some of us think of Malbec but consensus was well made California Cab.

This is from the two hands Napa valley. The main two hands winery is in south Australia. Althouhg I could not find the narratives, RP reportedly gave 88/100. We would have given at least 90.

Here is some info from their website.
"Our passion for the Napa Valley emanated from a visit to California in the 90’s by the two hands, Richard Mintz and Michael Twelftree. At the time, the two proprietors were keen to learn as much as possible about the region, its terroir and the well known ability to grow cabernet sauvignon in this semi-maritime environment north of San Francisco. Of course, they were also keen to acquire greater knowledge of the US wine market and its consumer’s insatiable appetite for high end wine, so they journeyed across the great cities and restaurants of the vast and dynamic country to check it out.

In these early days they met many influential wine people of the USA, one contact leading to another. They barrel tasted at some of the most renowned wineries and took tours and vineyard walks at Araujo, Shafer, Harlan, Beringer, Opus One, Lagier Meredith, Spottswoode, Dalle Valle... and the list goes on. At each visit, Michael and Richard absorbed like sponges the idiosyncratic nature of the people, the dirt and the way they made wine.

Years later, in a position to obtain great fruit from vineyards across a number of micro climates of the Napa Valley, followed by an opportunity to work with one of the valley’s more well known winemakers at a world class winery - Outpost, the temptation was far too great to ignore. Hence the birth of Two Hands Napa in 2005.

It is our aim to emulate the success of the Two Hands Wines Australian business by producing cutting edge cabernet sauvignon wines of extremely high quality from distinctive micro-climates of the Napa Valley."

4. Susana Balbo Brioso 2006, score=3

This one came in a body-builder bottle. Color is nicely dark. Nose has some minerals and (nice) sardine smell. This is in New World style with loads of upfront black fruit leading to good firm tannin, may be too tannic. Spanish, Cali cab, Argentinian wines were suggested. This turned out to be Susna Balbo red (predominantly cab) from Argentina.

92 Points, Robert Parker's The Wine Advocate, 2008
"The limited production (600 6-packs) 2006 Brioso is composed of 77% Cabernet Sauvignon, 10% Malbec, 8% Merlot, and 5% Petit Verdot. It was sourced from ungrafted vines with an average age of 27 years and aged for 14 months in 100% new French oak. Purple-colored, it has a fragrant nose of pain grille, mineral, earth notes, black currant, and blackberry liqueur. Surprisingly elegant for its size, on the palate it reveals notes of chocolate, tobacco, and leather in addition to layers of rich black fruits. It should evolve effortlessly for several years and be at its best from 2012 to 2026. Susana Balbo is one of Argentina's most respected as well as renowned winemakers."

90 Points, Stephen Tanzer's International Wine Cellar, 2009
"Bright red-ruby. Musky dark fruits, graphite, licorice, cedary oak and a whiff of earth on the nose. Dense and serious, with sweet currant, graphite and cedary oak flavors complicated by a saline soil character and a whiff of musky reduction. Dry, broad and lush on the back end; coats the palate without leaving behind any undue impression of weight. The ripe tannins build, suggesting that this should improve in bottle over the next several years."

Varietal Composition: 77% Cabernet Sauvignon, 10% Malbec, 8% Merlot, 5% Petit Verdot
Vineyard Location(s): Agrelo, Altamira, Alto Agrelo
Average Vineyard Elevation: 3300 feet
Average Age of Vines: 27 years
Oak Regimen: 14 months in 100% new French barriques
Alcohol: 14.5%
Case Production: 600

5. Fort Walla Walla Cellars Merlot 2001, score=1

This one was a bummer. Color is dark garnet without brown color but nose is awful with burned hair and rubber with sewer gas. Palate is much better with well controlled fruit and well-integrated tannin but we could not see how one can enjoy this wine with this pungent unpleasant nose. We thought ths is from South Africa or Argentina or Spain but we just can not belive this one came from North America. RP (eRoberparker) reportedly gave 88 in 2003. Something must have happened in the past 6 years to develop this nose.

Wine Maker’s Tasting Notes
"Fort Walla Walla Cellars 2001 Merlot is dark and rich in color. Aromas of blackberry; cedar and mocha; highlighted by warm, toasty new oak, add smoky nuances to the wine. Full bodied and ample, the flavors reveal an intense cherry fruit, with a tinge of sweet spiced chicory. Mild tannins give the wine a firm but rich finish adding immensely to its enjoyment. Enjoy over an evening in front of a fire with a wide range of options for the next course."

Wine tasting on 10-20-09

Winepath is back and all the core members were present for a change. Even Uncle E arrived on time. Present were Winepath , who was a bit under the weather, we are afraid it may be the beginning of HiNi (for H1N1) flu (hope not). We tasted six wines. We had very unusual wines and, as usual, we were not particularity good in determining the varietal and origin of the wines.

1. Regent Stammheimer Eselsberg Red 2007, Score=2+

Color is dark garnet with bluish tinge at the rim. Nose is somewhat Bordeaux-esque with mineral, pencil shaving and black fruit with a hint of earthiness. Palate is nice starting with good layered black fruit but tasted a bit flat and ending in moderate tannin. Good reasonable finish. This is a good wine but something is missing, some pointed out that it needs some acidity. We said it is in  the New World style. Because of the blue tinge, Malbec was mentioned and also Spanish. This is a very unusual wine which was painstakingly brought back from Berlin by Winepath. He had this in a winebar in Berlin and asked if he could buy a bottle. Although information on this unusual German red is impossible to find, it is said to be made of Chambourcin plus a small amount of white wine grape. Chambourcin is one of French-American hybrid which is popular in Germany. Wineath said he paid 5 euros. This one has a high PQR, only problem is you will never find one here in the U.S.

2. 2005 Ridge Vineyards "Lytton West" Dry Creek Syrah, score=3+

This one came in a sloped shoulder bottle. Color is nicely dark. Nose is the best among the 6 wines we tasted with floral note and citrus. Palate changed during the tasting but it is loaded with upfront black fruit with vanilla and caramel ending in nice firm tannin and bitter chocolate and mint finish. No black pepper or meat juice flavors as would be expected from an Aussie Shiraz. Although the consensus was syrah or syrah blend, the origin of the country for this wine was difficult to determine. French Rhone, Cote Rotie, California, Washington state,  etc but at the end, this was deemed to be Califronia Syrah, which was right on. It is interesting that Uncle E thought of Cote Rotie since it was mentioned in the wine critique below.

95 points, three stars and the top rated Syrah in the March issue of the Connoisseurs' Guide to California Wine:
"6% Viognier. There is a sense of refinement and pure precision about this bottling that not only moves it to the head of the class but sets it in a class all its own. Very deep and impeccably structured, it eschews runaway ripeness in favor of layered richness and real nuance, and it begs for comparison with the fine wines of Côte Rôtie rather than its more blustery Californian kin. It is as classy and sophisticated as local Syrah is likely to get, and it is bound to age famously by dint of balance and depth." (March, 2009)

"Ridge, the legendary Santa Cruz Mountain producer owns just over three acres of mature syrah and six acres of younger syrah vines at Lytton Springs West. The older parcels contributed exceptional depth and complexity to this wine, while the younger vines added soft tannins and a delineated fruit component. Aged for 21 months in air-dried American oak, this bold, complex wine is fruit-forward with plenty of syrah spice. Give it some air now or watch it gain complexity over the next decade."

3.  Phoenix Vineyards & Rancho Napa Wines Special Reserve Cuvee Meritage 2007, Score=2+

Color is nicely dark. Nose is bordeaux-like with slight basement smell. Palate has muted but well-layered fruit predominately black cherry leading to good firm tannin with acidic finish. The tasters oscillated between Bordeaux and Bordeaux blend from the New World. In the second tasting, Uncle-E was convinced that this is Italian, Sangiovese. Spanish was also mentioned.


Jonathan Newman – 93/100 Points
"This excellently made Bordeaux blend  has certainly become the marquee wine for Napa’s Phoenix Vineyard and winemaker/proprietor David Bader. ....Deep purple color. Dark, alluring Bordeaux nose with  black raspberry, vanilla spice and plum. Ripe fruit and full bodied with redcurrants, black cherry, blackberries and blueberries with a nice long finish. The wine was aged for over twenty months in French oak barrels.   While it's drinking beautifully right now, it is well structured, complex and has loads of fruit so it can also be cellared and enjoyed for many more years. David only makes his Rancho Napa Bordeaux blend in the most special of vintages and the 2007 is a stunning vintage. " 

ABOUT THE RANCHOS…
"In the years before California became a state most of the Napa Valley was divided into Mexican land grants known as Ranchos. This wine is names after, and our winery lies in the middle of, what once was Rancho Napa. This grant, which stretched from the city of Napa north to the town of Yountville, was created in 1838. This was just a few years before a German immigrant name Jeremiah Bader gained his citizenship in this country in 1842. We have resurrected this name from Napa’s glorious history. Our goal is to add to this history in honor of the pioneers who carved this pastoral valley out of the early California frontier; those people who, like our family, followed their dreams to a place called Napa Valley. Alcohol 14.0% by volume, 50% Cabernet Sauvignon, 36% Merlot, 14% Cabernet Franc
aged 14 months in French and American oak barrels less than 500 cases were bottled."

4.  Heredad Vina Carles Priorat 2005, score=2

Color is dark garnet. Nose has some peculiar spices and oak notes reminiscent of Lee & Perrin Worcester Sauce. Upfront palate has muted fruits, bit acidic and mild tannin. It tasted very oaky. Not our favorite tonight. Cali Cab was mentioned but it turned out to be Priorat. Not much could be found about this wine.


Description: 
"Authentic Priorat from the most rugged part of Spain. Carignan, Garnacha and Syrah. Bright black cherry color. Creamy, tannic structure. Good length with a strong, slatey minerality."

 


5. Ruston Family Vineyards Merlot 2001, score=2+

Color has definitive brown hue indicating age. Nose has peculiar medicinal or chemical note which I did not like but some did not mind or even liked it. Palate is loaded with upfront fruit predominately black fruit such as black cherry and blackberries ending in nice well-crafted tannin. It is well balanced. The consensus was California Cab but it turned out to be Merlot from Ruston. Some felt it was a nicely aged wine.

6. BALDACCI FAMILY VINEYARDS  Black Label Estate Cabernet Sauvignon 2005, score=3

Color is nice dark garnet. Nose has a bit of sulfer or stewed vegetable (cruciferous vegetables) but it dissipated somewhat after some time. Palate is loaded with fruit with smooth mouth feel leading to nice tannin. New World, cali Cab is out consensus.

Winemaker Notes:
"The Black Label Estate Baldacci Family Vineyards Cabernet Sauvignon is produced exclusively from the 17 acre Baldacci Family Vineyards Stags Leap District Vineyard. 2005 brought in wines with outstanding character due to the long cool summer. The Black Label Estate Cabernet Sauvignon is 100% Cabernet aged in 70% new French oak barrels for 20 months and bottle aged for 14 months prior to release. The integrated aromas of cigar box, rose petals, and cassis linger in this classic, Old World style Cabernet as you taste the wine. Dusty tannins highlight the ripe plum, leather and brambly notes. Hints of fig and bittersweet chocolate powder linger on the palate as the wine expands into an outstanding finish. The complexity and balance on this wine makes it enjoyable now, in its youth, but you will be rewarded to lay it down and enjoy this wine in a few years as the dense flavors soften and integrate."

Wine Tasting on October 16, 2009

Present were Uncle-N (after being absent from the prior two tastings), Piroca, Jimmy, and Uncle-E. Winepath is globe trotting (again) and was absent. We blind tasted 6 wines. It so happened that three were Malbec from Mendoza, Argentina. Piroca was particularly sharp tonight--calling grape varietals from the colors of the wines correctly.

1. Ave Malbec Premium 2007, Score=3

Color is dark with purple tinge on the rim. Nose has black fruit especially black currant, cedar,  and olive. Some felt it has some funk. Palate is very nice, a New World style with plenty of plum, black fruit (initially tasted somewhat candied or sweet but in the second tasting, it did not taste too candied). It finishes with nice firm tannin with some acidic kick. Reasonably lingering finish. All tasters liked this wine as a very pleasant and nice wine if not exceptional. Because of the blue tinge, Piroca was of the opinion that this was Malbec or Petite Verdot. He concluded that this was Malbec from Argentina. Other possibilities mentioned were Grenache, Cab-Merlot blend, and Spanish (Tempranillo). This is a little brother of the Ave Malbec Grand Reserva which was on the last tasting. Uncle-N was absent from that tasting and found this wine for the  tasting today. Considering this is only $11, PQR is very high.

90 Points - Wine Spectator

"Deliciously vibrant, with mouthwatering acidity running through the dark plum, violet, pastis and licorice snap notes, which stay tangy and pure on the nicely driven finish. Drink now through 2010. Tasted twice, with consistent notes. 8,000 cases made."

2.  Havens Bourriquot 2005, Score=2+

Color is dark but has brownish tinge indicative of some age. Nose has a bit of funk with smoke and burned wool. Not the best nose for wine in our opinion.  Upfront palate is a bit austere but nice black fruit is apparent which leads to smooth tannin. French, may be Bordeaux, Super Tuscan were mentioned. Uncle-E was of the opinion that this may be Cotes de Castillon or even Languedoc. Some mentioned Merlot component. This is Havens Bourriquot composed of 67% Cab franc and 33% Merlot. (Our resident green pepper expert, Uncle-E, did not mention "green pepper" in this wine despite the main grape was Cab franc). We have tasted their Merlot and "Black and Blue" in the past.

92 Points - Robert Parker (Wine Advocate)

"Fashioned from a blend similar to the 2004, the brilliant, fuller-bodied 2005 Bourriquot displays classic notes of menthol, mint, black currants, blueberries, and raspberries, terrific fruit on the attack, a medium to full-bodied mouthfeel, silky tannin, and a long, expansive finish. It should be even better in 3-4 years, and keep for 15 or more."

91-93 Points - Stephen Tanzer  (International Wine Cellar)
"Good ruby-red. Slightly funky, claret-like aromas of black fruits, violet, licorice, chocolate and game. Sweet, rich and shapely, with nicely buffered acidity and good inner-mouth energy. Round and plump in the middle, then suave and long on the finish, with late-arriving dusty tannins and firm acids leavening the wine's sweetness. Very promising."

3. Familia Mayol, Lujan De Cuyo Montuiri Vineyard Malbec2004, Score=1+

Color is dark with, again, purple tinge. Nose is not very pleasant, some said solvent, some were more kind and said soy sauce and sushi rice with mineral (rusted iron).  Palate has strange "effervescent"  mouth feel with black fruit with raisin component with mild tannin and very sharp acidic bite. For many, this is the least favorite among the 6 we tasted. Spanish (tempranillo), Italian were suggested (should have paid attention to the purple tinge). We had this one before and we also commented on the very unpleasant nose especially after one day of aeration. At least we were consistent here.

At this point, Piroca felt that he had to bring out another wine to compensate for this not so good wine and brought the next wine to taste.

4. Caymus Cabernet Sauvignon Special Selection 2006,  Score=4

Color is nice dark garnet. Nose is very pleasant with vanilla, chocolate and black fruit. Palate reflects the nose and is loaded with nice mixed fruit with predominance of  black fruit such as black cherry, blueberry and blackberry. Very nice mid-palate with vanilla, chocolate, and caramel  leading to smooth, well-integrated tannin. Nice long finish. Nice smooth mouth feel.  All the indication is this is a well-crafted California Cab. By far, our favorite for the night. After some examination of the bottle, our conclusion was that this is Caymus Special Selection, which was right on.

winemaker's notes:

"One of the most allocated and collectible Cabernets in the world, Caymus Vineyards Special Selection is crafted from the outstanding barrels of the vintage. Special Selection is produced only in vintages that proprietor Chuck Wagner feels are suitable for this designation.

We are proud to offer limited amounts of the new release of Caymus Special Selection – dark and intense with deep, rich flavors of black currant, cherry, mocha and spice. A collectible masterpiece!"

94 Points Wine Spectator "Complex, riveting aromas of spice, cola and sassafras join wild berry, spice, black cherry and sage notes in this full-bodied, intensely flavored, tightly focused and very persistent display of fruit that's long and lingering. Drink now through 2017."

 5.  Caliban Petite Sirah 2004, Score=3+

Color is dark, almost black with purple hue and came in a sloped shoulder bottle. Syrah and Petit Sirah were immediately mentioned without further tasting. Nose is nice with black fruit, floral with chocolate without any funk or unpleasant component. Palate has nice upfront black fruit and plum with smooth mouth feel. Palate also felt a bit hot indicative of high alcohol. Vanilla and spicy toasted oak (some even specified "American" oak) follows.  Tannin is big but not too overwhelming. The verdict was Petit Sirah from California which is absolutely correct! I think the alcohol content is very high at 15.5%. This is a very low-production wine (only 190 cases made).

Product Information:  "Prior to his first Franz Hill Zinfandel effort, Jack Bittner and his good friend David Phinney took a vinous-laden dinner conversation from speculation to reality. The resulting collaboration, Caliban Petite Sirah, has emerged -- in all its 190-case production glory – to a stunning 94 point Parker review!  (Jack notes that David Phinney deserves 100% of the winemaking credit for this Big Boy.)"

94 Points - Robert Parker (Wine Advocate)

"A fabulous Petite Sirah, Caliban's 2004 rivals the finest Napa examples of this underrated varietal. An inky/blue/purple hue is followed by aromas and flavors of creosote, graphite, blueberries, blackberries, and brioche. The wine is full-bodied with fabulous pure fruit that cascades over the palate in layer upon layer. There is plenty of tannin, but most of it is buried under the extravagant display of fruit and glycerin. This 2004 should drink well for 20-25 years."

6.  Viña Cobos "El Felino" Malbec Mendoza, Argentina 2006, Score=2+

This was served too cold since it was stored in Uncle-E's car in this cold wet weather.  We had some difficulty tasting all the flavors. Color is dark but some did notice the common finding for tonight of "purple tinge". Immediately, P. Verdot and Malbec were mentioned. Nose has some soapy note with tobacco but not unpleasant. Palate is OK with some acidic kick.

We had this before a few times (most recently, 07 vintage on may 2, 09) . This is the third Malbec for tonight all from Mendoza valley. Among the three Malbecs, it appears "Ave" took the first place tonight on its own merit as well as its extremely high PQR.

FRIDAY NIGHT TASTINGS, October 9, 2009.

Ave, Gran Riserva Malbec, Mendoza, 2006; 3+ to 4.
Tonight, present were Uncles Jimmy, Piroca, Winepath and Ozie. Uncle N was away due to jetlag. We blind-tasted four wines, including two remarkable ones.
One of the remarkable ones was the first one, which had a toasted oak, vanilla nose. The taste was equally rewarding: black berry, cherry, with fragrant lavender and baby powder (Uncle P likes diaper-associated aromas) finish. Uncle Jimmy found that it might be a Grenache, with an unfiltered texture. Winepath (who is never wrong), was sure that it came from Napa.
A surprising Malbec, Ave, 2004 Gran Reserva. Wonderful wine.

Robert Foley, Napa Valley Merlot, 2005; 3+ to 4+

This wine had a slight sulfurous odour at first, which dissipated fast. A jammy, cassis, cocoa, coffee, pralines (East African from 6666 feet elevation ) and dark chocolate (76.14% cocoa, from Cote d'Ivoire) first taste. Then, from the tip of the tongue to the back of one's throat, an amazing flavor- burst (from Uncle Jimmy's: we are not quite sure what this means). Definite echoes of marjoram, nutmeg and incense. It was thought to be a Spanish or Italian wine.
Not so: a superb Napa 2005 Merlot from the magician Robert Foley, SUPERB!

Hess Cabernet Sauvignon 2006; 2

Smell of sardines, jus de viande. Has a flat, short finish. Was thought to be a Cab from Argentina. Drinkable but not remarkable. Hess Cabernet Sauvignon, 2006.

Argentinian Malbec: 2+

The last one to be tasted: This wine had a deep red colour, and was identified as a Shiraz ( Uncle W) or a Bordeaux blend, with lots of Merlot (Uncle P). Pleasant berry finish. Possibly a Californian. Turned out to be a Malbec from Argentina. Tonight the show was definitely stolen by Malbecs.

UNCLE WINEPATH 2009 CABERNET SAUVIGNON

With extended maceration, following 48 hours of cold-soak, the 2009 Napa Valley Cabernet Sauvignon yielded a wonderful, deep-red coloured must. From Brix 24 to O, fermentation proceeded without a hitch. The wine was then pressed, using an Italian bladder press and allowed to rest. It will be soon placed in small french oak barrels.

FRIDAY NIGHT TASTINGS, October 2, 2009.

Present were Uncles Jimmy, E, P and Winepath. Uncle N was away on vacation. The session was very lively and the cheeses included an aged cheddar and Manchego. We tasted 4 wines, three of them blindly. The first wine was not covered: Caymus 2006, Special Selection. High alcohol content; A chewy, oakey yet not fruitty wine. Excellent long finish. This wine has a lot of body. A 3+ or 4. superb.

Tasting notes:
"Deep garnet color. Beautifully concentrated dark berry and cassis aromas lead to flavors of black cherry, blueberry, ripe currant and cocoa, nicely balanced with toasty oak. The wine has a lush, expansive mouthfeel with soft tannins and firm texture. The long, velvety finish carries powerful impressions of fruit to the end"

 Chuck Wagner

The color was dark purple; Smokey nose. Definitely New World. Toasted plums and figs, with long vanilla and dark berry finish. It might be a syrah (Uncle P). This is Pride Mountain cabernet sauvignon, 2002. A 3+ to 4. Here is what Wine Advocate had to say:

November 01, 2007 Wine Advocate, Feb. 28, 2005, Issue 157

Rating: 92
The 2002 Cabernet Sauvignon (5,000 cases made from 100% Cabernet Sauvignon) is a supple, flamboyant, and more accessible version of the 2001 Cabernet Sauvignon. Deep ruby/purple-colored, with a classic nose of tobacco leaf, black currant, licorice, and smoke, the wine is medium to full bodied, has a supple texture, and attractive textural mouthfeel in addition to a plush, heady finish. Drink it over the next 8-10 years.

This wine had few fans: "chemical", "sewage"; color: light brown, "see-through". Uncle P identified it correctly as Italian in origin, or possibly a nebiolo. A great pitty, since this was a promising Piedmont Barolo Bussia 2004, from Poderi Calla which has a great reputation. Perhaps this was a bad bottle but it was a truly disappointing wine; 1+ to 2. Eminently forgetable.

Now this is a dark purple, smokey, cab/cab frankish wine; it has some cloves, "meaty", burned tires nose with wonderful long "minty" finish. We loved it; it's Joseph Phelps cabernet sauvignon 2005. A 3+ to 4.
Here are the winemaker's notes:
" The dark ruby-colored 2005 Napa Valley Cabernet Sauvignon resembles a classic Bordeaux both in aromatics and flavor. A rich bouquet of cinnamon, spice, licorice, graphite and caramel are followed by integrated layers of cherry, currant, fresh cream and balanced, sweet tannin, all of which contribute to a youthful, bright, multi-layered win"e.
2005

Wine Tasing on September 25, 2009

Present were our usual, Piroca, Jimmy, Winepath, and Uncle-N. We blind tasted 4 good wines. Uncle-E is somewhere in Europe (we think). Two wines are from California and one from South Africa and Australia, respectively.

1.  d'Arenberg "The Dead Arm" Shiraz McLaren Vale South Australia 2006, Score=3+

Color is nicely dark. Nose is pleasant with chocolate and plum without any funk. Palate is very smooth with upfront mixed black fruit especially black cherry, leadig to nice big but well-integrated tannin. It has nice long finish.  It felt a bit hot (?high alcohol). All thought, this is in a New World style. Cali Cab and cab blend were mentioned. Spanish was thrown in for good measure. This is one of our past favorites; d'Arenberg "The Dead Arm" Shiraz from McLaren Vale South Australia. We've tasted "The Dead Arm" before. Several times before we started this blog. Then, after we started the blog Unlce-N posted a tasting note on the 2002 vintage.

95+ points Robert Parker's Wine Advocate:  "D’Arenberg’s flagship is the 2006 The Dead Arm Shiraz. Opaque purple-colored, the nose is reticent but gives up aromas of meat, bacon, game, truffles, blueberry, and blackberry. Firm, layered, and complex, this beautifully rendered Shiraz demands a decade of cellaring. It will be superb from 2018 to 2036." (02/09) 

93 points Stephen Tanzer's International Wine Cellar, Sep/Oct 08: "Opaque ruby. Blackberry and candied cherry on the nose, with suave graphite and anise qualities adding complexity. Deep and rich but also focused, with powerful dark berry preserve flavors and a late kick of iron. There's lots going on here, and this energetic wine is still painfully young. Finishes with mounting sweetness and a strong echo of minerals." 

91 points Wine Spectator: "Lush and ripe, with an earthy animal component to the generous cherry, currant and exotic spice flavors that keep sailing on the long, supple finish. Drink now through 2016." (09/09) "

2. Burgess Cellars Enveiere Napa Valley Bordeaux Blend 2002, Score=3

Again the color is just fine and dark. The nose has a strong herbal component, rosemary, sage, lavender and some woodsy note. No funk. Piroca described a "rubber tire" nose which he said he liked (the rest of us did not sense this smell). The palate is a bit austere but still has plenty of nice black fruit coming through. The ending has a nice firm tannin which, for some, tasted a bit bitter. The finish was reasonably long. Despite some austere characteristics, everybody felt this was from the New World and mentioned California Cab blend, with special identification of a cab franc component due to the herbal nose. Unlce-E who is a green pepper specialist was not here to comment if this wine had "green pepper". Spanish and syrah were also mentioned in passing. This is indeed a Califronia cab blend, Burgess Cellars Enveiere 2002. The blend consists of  Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petite Verdot with alcohol content of 14.3%.

Jonathan Newman – 93/100: "The delicious Red meritage is the marquee wine produced by long-time Napa pioneer and proprietor, Tom Burgess. Very ripe aromas of blackberry spice, violets and plum. A big wine with a very lush mouth feel with expressive flavors of black currants, blackberries, dark chocolate and vanilla spice. Both dense and round with sustained intensity and length that saturate the entire palate. From their Mountain Vineyard, a blend of Cabernet Sauvignon, Merlot, Cab Franc, Malbec and Petit Verdot, aged mainly in new French Oak barrels. Will pair nicely with a porterhouse steak, cassoulet, leg of lamb and roasted meats."

3. Behrens & Hitchcock 4 blocks syrah 2002, score=3+

This one came in a sloped shoulder bottle. When it was poured, the color was inky black. Before going any further, this was identified as a syrah. The nose is bit closed but has nice black fruit, plum and cedar. The palate is loaded with upfront black fruit, black berry, blue berry, black cherry, plum with nice smooth mouth feel and big but nice silky tannin. Long lingering finish. Bit of herbal or parsley aftertaste. Because of ths rather bold taste, we felt this must be a high-end Australian Shiraz but this is from California. Behrens & Hitchcock to be exact. This winery has become one of Piroca's favorites. He brought several other B&H in the past but we have only one entry in our blog.

Producer note: "The husband and wife duo of Lisa Drinkward and Les Behrens got their start with their award-winning restaurant, Folie Douce in Arcata, California. When loyal clientele Joe Bob Hitchcock and his wife Lily learned of Les' thoughts of winemaking, the couple decided to put up some capital to join him in his endeavor. The first 175 cases were produced in 1993, and grew to 750 over the next three years. In 1997, the vineyard moved from Arcata to Napa Valley, where Behrens & Hitchcock eventually decided to purchase acreage on Spring Mountain. The team worked hard to produce its first single-vineyard wines during the 1999 harvest. Today the winery is seemingly an overnight success, producing single-lot Cabernet Sauvignon, Syrah, and Petite Syrah of outstanding quality. "

91 points WS: "Rich, firm, concentrated and well-focused, with earthy, beefy blueberry and wild berry flavors that are sharply focused, complex and expansive, ending with a long, persistent finish."

4. Capaia  (South Africa) 2005, Score=2+

This one takes the prize in the distinctive nose category.  The nose is very pungent with a metallic, soy sauce, and as some said, a bit farty smell. Winepath  uttered "handle-bar mustache" to describe this nose. We are not sure what that means but it somehow conveys the peculiar characteristic of this wine's nose. The palate is better than the nose. Nice upfront black fruit with smoky note ending in good big tannin. Bit short for finish. I could not get over this nose but some thought it was OK. Cab-Syrah blend from Australia, Marbec-Cab blend from Argentina etc were suggested but ths one is from South Africa.

Capaia Winery was established in 1997 by a German couple, Ingrid Baroness and Alexander Baron von Essen near Cape Town.

91 Points - Wine Spectator: "This is Capaia's flagship blend of traditional Bordeaux varieties: Cabernet Sauvignon, Merlot and Petit Verdot. The wine displays complex aromas of meat, spice, tobacco and dark berry fruit. These are supported by a deliciously full, well balanced palate packed with layers of flavor that linger beautifully. The wine was bottled without fining or filtration, and so it may form a deposit with time. It is therefore recommended that it be decanted before enjoying. Only 600 cases imported. "

This one requires some translation but is the wine makers description of this wine.

"Die Aromavielfalt, die Intensität und die Reintönigkeit im Bouquet lassen aufhorchen: Ein Genusserlebnis der besten Art kündigt sich in der Nase an. Stoff und Struktur in eindrücklicher Ausprägung und von nahezu vollendeter Harmonie prägen die Sinneseindrücke im Gaumen und bestimmen das anhaltende Finale. Der CAPAIA, vom international anerkannten Oenologen Stephan Graf von Neipperg gekeltert, überzeugt vollends durch Dichte, Nachhaltigkeit und Ausgewogenheit. Dieses Monument gehört zu den ganz grossen Weinen dieser Welt!"

As per Google translation. "Listen attentively to the aroma variety, intensity and cleanness in the bouquet: a pleasurable experience, the best way is heralded in the nose. Fabric and structure in an impressive expression and nearly perfect harmony characterize the sensations on the palate and to determine the persistent finish. The CAPAIA, pressed by the internationally renowned winemaker Stephan Graf von Neipperg entirely convinced by density, sustainability and balance. This monument is among the very great wines of the world!"