Wine tasting on 6-11-2010

This was not quite a wine tasting. At the last moment, Piroca suggested we taste wines at his new place where he just moved in. Present were Jimmy, Prioca and Uncle-N. Uncle-E arrived just before Uncle-N had to leave for another engagement. Winepath was out of town on business and vicariously joined in by text messaging. Upon arrival we had an incident. When we entered the house, we smelled incense from the scented candle Piroca had burning.
There was also a whiff of Bordeaux-like funk which the smell of the candle could not cover up. What happened was a little mouse somehow fell into a narrow and deep space between two cabinets in the kitchen and met his creator. He now imparted a heavy Bordeaux-like aroma. Jimmy's excellent handy man skills come into use. He put crushed dry ice from the top of the cabinets and left it for 30 minutes and then took off the bottom piece of wood which was sealing the bottom of the narrow space between the cabinets. The operation was a success. Even solidly frozen, the little fellow was quite pungent. R.I.P. (and their comment on the deleterious effect of the oak smell miasma imparted on the wine at our other venue.) Finally, we could evaluate the nose of the wines without too much interference. We really did not do a tasting so I will just record what we had. I am sure more bottles were opened after I left.

1. Fattoria Viticcio Chianti Classico Riserva 2006


I knew we would not like this wine but this got 93 points and #35 of 100 best wines of 2009 by Wine Spectator and I could not resist. It was rather austere. This is not our type of wine. Chianti Clasico Reserva made of 95% Sangiovese, 5% Merlot from Tuscany.

93 points By Wine Spectator, Issue: Oct 15, 2009
Top 100: 2009, Rank: 35
"Designation: Highly Recommended
Fabulous aromas of blackberry, dark chocolate and flowers follow through to a full-bodied palate, with supersilky tannins and amazing richness and subtlety. Goes on for minutes on the palate. Best from 2010 through 2015. 2,345 cases made." –JS

91 ponts By Wine Enthusiast, 6/1/2009
"Lush richness and velvety concentration set this wine apart from most Chianti Classico. The blend includes 15% Merlot (which is a lot) and you can really taste spice, chocolate fudge and black cherry. Determined oak notes reveal themselves in the mouth and add to the wine’s overall richness." M.L. 

2. Pride Merlot 2006

We tasted the 05 vintage of this wine and liked it then and gave 3+. The 2006 vintage is also good. Using their advantage of having vineyards straddling both Sonoma and Napa counties, the 58% of the fruit is from Sonoma side and 42% from Napa side and also has some cabernet fruit. We will definitely give over 90.

92 points by Connoisseurs' Guide:

"Wispy suggestions of loam and briar are almost obscured by chocolate and cherries in the highly ripe aromas of this one, but, the wine judiciously takes a step back in the mouth from excess and eschews simple ripeness in favor of sweet oak and deep, fully extracted fruit. Its pushy tannins do get in the way of early enjoyment, but it is certain to smooth and expand over half a decade or more. "

89 points by Wine Spectator:

"Dense and rich, displaying currant, licorice and spice aromas, with concentrated plum, espresso and loamy flavors that finish with firm, minerally tannins. Best from 2011 through 2015. Tasted twice, with consistent notes. 6,077 cases made. "

winemaker's notes:"From our vineyard atop Spring Mountain, the 2006 vintage produced wines of generous richness and expressive aromatics, and our Merlot is no exception. Red cherry, raspberry, cocoa and tar notes in the nose frame a broad wine with plenty of stuffing. With the first sip, the sensuous mouthfeel leads into the wine's more serious side, as weighty but sweet tannins extend into a minutes-long finish. The blend is made up of 81% Clone 181 Merlot, contributing classic red fruit and bright acidity, 7% Clone 3 Merlot, adding heady floral and black fruit notes, and 11% Cabernet Sauvignon from our terraced Canyon Ranch vineyard block, bringing structure and focus to the final cuvée. A wine for Cabernet lovers, our Merlot is no wine to underestimate, and will continue to evolve over ten to twelve years in the bottle."

3. Hess 19 block cuvee 2006

Piroca initially thought this had a dead mouse nose but apparently that was indeed from the dead mouse and this wine has fine nose after all. A very decent wine, indeed.


92 points by Wine Enthusiast:

"A very fine wine, basically a Bordeaux blend except with a splash of Syrah, which adds a meat and violet flower note to the ripe, powerful black currants. New oak shows up in the smoky, cedary overlay. It’s a tannicly dry wine, in the way of Napa mountain Cabs, but so balanced and refined, you can drink it now. Should develop through 2012."

winemaker's notes:"From the highest elevations of our Mount Veeder vineyards, early ripening red varietals have been planted for their compatibility with these vineyards specific growing conditions. The result is a layered Cabernet Sauvignon based wine with pronounced fruit characteristics that are balanced by supple tannins."

4. Girard Diamond Mountain Cabernet Sauvignon 2005


Nice wine. Tasted like a classic Napa cab.

95 Poiint by Wine Enthusiast

"Where Girard’s estate Cab is beautiful now, their Diamond Mountain bottling is one for the cellar. Veteran winemaker Marco DiGiulio has applied his considerable experience, with classic results. The wine is marked by firm tannins that make it astringent and sticky. But underneath all that is an explosion of currant, plum, licorice, chocolate and spicy curry flavor that dazzles. Should easily age for a long time in a proper cellar. Production was a paltry 325 cases, and worth the search. "

92 points by Wine Advocate:

"Slightly more earthy, displaying hints of burning embers, creme de cassis, new saddle leather, plums, and spice, is the full-bodied, powerful, opaque ruby/purple-tinged 2005 Cabernet Sauvignon Diamond Mountain. With loads of potential, with 2-3 years of cellaring, it should turn out to be as good as the Pritchard Hill. When Leslie Rudd purchased the old Girard estate, resurrected a new winery, and replanted much of the Oakville vineyards, the Rudd Estate became increasingly well-known, and the name “Girard” was seemingly forgotten. However, these Girard cuvees beg for attention."

91 points by Wine Spectator:

"Offers a smooth, rich core of earthy currant, wild berry, mineral and sage, along with the structure, focus, concentration and depth to merit your attention. Ends with a long, layered, complex finish. Best from 2011 through 2018. 325 cases made."

winemaker's notes:"The 2005 vintage offers lush blackberry, anise and cherry at the beginning, with hints of clove layered throughout. Extended maceration ensures soft, integrated tannins. This medium to full-bodied Cabernet is very approachable now with proper decanting, and should age well for 20 years."

5. Bressler Cabernet Sauvignon 2005

This one has a bit musty nose but otherwise a fine wine. This wine is made from 87% Cabernet Sauvignon, 6% Cabernet Franc, 4% Merlot, 3% Petite Verdot. Piroca tells us that their praised vines' roots were infested with nematodes and they had to rip them all up.

From the Winery website:

Tasting notes from Mia Klein:

"The 2005 vintage gave ample rain in the winter, charging up the soil water profile for a very nice growing season. Temperatures were moderate and consistent from early spring through October. Both the mature, established Cabernet Sauvignon vines and the now five year old Cabernet Franc, Merlot, and Petite Verdot vines produced some wonderful juice.

In terms of volume and concentration this is one of the most exceptional Bressler has produced, with aromas of dark chocolate, black truffle,  raspberry and blackberry fruits, malty caramel, and lavender notes. In the mouth the tannins are almost silky fine with a very long finish and the mid palate offers some rich flavors.  The wine has plenty of structure and intensity for good aging, but with plenty enough finesse for enjoyment in the near term.

This wines shows well young but will continue to improve over the next several years."