Wine tasting after the snow storms on 2-12-2010

What a week. All of us struggled with the largest back-to-back snow storms (or snow storm if you combine the two into one) in 120 some years. Everybody here pulled through with dedication, perseverance and team work. We just decided to have another small tasing just to unwind. Present were Uncle-N, Jimmy and Winepath. We had three wines and we just enjoyed them without covering the bottles. Only problem we had this evening was after the tasting. It took a long time to get home because of the traffic jams everywhere despite the fact it was much later than the usual rush hour. Despite tremendous work by the snow plowing crews, streets narrowed by snow banks and disappearing right lanes as you approach intersections just could not take the volume of cars.

1. John Duval Entity Barossa valley Shiraz 2006

Color is nice dark garnet. Nose has herbs, and faint cracked black pepper. Palate is loaded with fruit, black fruit, raspberry laced with coffee and chocolate leading to firm but nicely integrated tannin with a long citrus finish. Definitely New World but this one tasted more like California Syrha than Aussie shiraz.

96 points by James Halliday, winecompanion.com.au (Feb 08)

"John Duval Wines Entity Barossa Valley Shiraz 2006  

Saturated crimson-purple; has achieved the density of fruit to guarantee a 30-year life without the least hint of overripe fruit or alcohol heat; perfect balance and integration of fruit, oak and tannins; the work of a master."

94 points by  Jay Miller, Wine Advocate # 181 (Feb 2009)

"The 2006 Entity is a 100% Shiraz cuvee exhibiting a bit more restraint than the Plexus. It presents an aromatic array of smoke, pepper, Asian spices, tar, blueberry, and blackberry liqueur. On the palate it is full-bodied, smooth-textured, deep, and intensely flavored but not over the top. Its impeccable balance should permit 5-7 years of additional cellaring and it should offer prime drinking from 2014 to 2028. It, too, is a superb value. John Duval was the principal winemaker at Penfolds Grange from 1986 to 2002."

93 Points By Josh Raynolds of Stephen Tanzer's International Wine Cellar, Jul/Aug 08 

"Inky ruby. Pungent dark berry and candied cherry aromas are complicated by smoked meat, licorice and Asian spices. Powerful and deep in dark berry flavors, but almost shockingly lithe and precise, displaying fresh raspberry and blueberry on the back. An undercurrent of juicy acidity contributes lift and precision, and helps to extend the finish. This terrific shiraz offers a deft balance of finesse and depth, not to mention impressive finishing clarity and cut."

By johnduvalwines.com

"VARIETY: Shiraz: Sourced from old vineyards in the Krondorf, Stockwell, Light Pass and Marananga regions of the Barossa Valley

WINEMAKING: Fermentation with submerged cap in both traditional old open tanks and small stainless steel fermenters

OAK MATURATION: 100% barrel maturation for 18 months with 30% new fine grain French oak and the balance; 2, 3 and 4 year-old French and American oak hogsheads (300 1itres). Some batches finished fermentation in new barrels

STYLE:

My aim with Entity is to produce a wine true to the Barossa Valley, variety, and vintage. 2006 was a very good follow on from the excellent 2005 vintage. Good winter and spring rains and favourable conditions for flowering and fruit set resulted in good crops. Mild to warm conditions over summer and rain towards the end of February resulted in rapid maturation and an early start to vintage in the first week of March. Shiraz was all but finished by the end of March producing wines with rich flavour intensity and well balanced structure. The more subtle French oak was chosen to compliment the ripe blackberry, blueberry fruit. Traditional, low intervention winemaking techniques were employed with Entity, allowing the wine to be approachable in its youth but with ample structure and fruit depth to allow great potential for improvement in the bottle, under good cellaring conditions, for at least 10 years."

2. Worthy Sophia's Cuvee 2006

Color is dark but some brown tinge. Nose has earthy mushroom notes. Palate is restrained and reminded of us of Bordeaux with mostly black fruit leading to firm tannin. Earlier vintages of Worthy have been our favorite. As compared to the Duval Shiraz, it is quite a contrast but it is a rather classic Bordeaux style california red.

89 points by RP and 76 points by Wine Spectator. We certainly agree with 89 points of RP.

From the winemaker:

"77% Cabernet Sauvignon, 18% Cabernet Franc, Merlot and Petit Verdot. Dense and purple, with tiers of earthy currant, blackberry liqueur, plum, cassis and violet flavors framed by ample tannins and sweet oak. A blend of declassified lots from Napa cult wines."

 3. Havens Wine Cellars 'H' by Havens Napa Valley Cabernet Sauvignon 2006

Color is nicely dark purple. Nose has musty note with oak and cedar. Palate has a nice upfront black fruit with chocolate and coffee ending in nice firm tannin. It has a bit of acidic kick. Palate is better than the nose. Recently we tasted quite a few wines from Havens. This one is rather inexpensive among the Havens wines but this one is from Napa rather than North Coast. Varietals: 75% Cabernet Sauvignon, 14% Syrah, 11% Merlot; Appellation: Napa Valley; Alcohol: 14.5%.

The Story:

"Havens winery was one of Napa’s famed wineries and as many of you know was purchased by a larger holding Company called Billington Imports in 2006 which recently went bankrupt and all the inventory was then directed to be sold off by a liquidator on behalf of PNC Bank."

91 points by Jonathan H. Newman*

"The H by Havens 06 Napa Cabernet  includes small portions of Merlot and Syrah that create a very pleasant drinking wine and a pretty amazing value buy. A deep purple color.  Aromas of dark raspberries, plum, and blackberries that give you a sense that this wine will be well integrated. Plenty of nice fruit including black cherries, dark chocolate and blackberries with just touches of pepper and spice. A nice mouth feel with good acidity and a pleasant finish. This Cabernet is fairly full bodied, but the key is the tannins are not tight and dense so the wine does not need time and it is the perfect wine to pop, pour and enjoy now and over the next couple years. It should pair nicely with a wide range of foods including flank steaks, London broil, burgers, pizza with sausage, or pot roast."