This was opened and poured and enjoyed over six hours. It is still young and really hit its stride after around four hours though the last glass was the best. A wonderfully delicious wine. Deep purple in color; shiny, bright and opaque. The nose is great with black cherries, dark chocolate, slight soy, plum and char. On the palate, this still has firm tannins though they are not overwhelming. Lots of black cherry fruit with some underlying gravel and also some chocolate. This is not a baby at age 15, but still needs about ten years until peak. The finish is long, smooth and has a ni
A very nice showing for this wine that is just starting to come out of its shell. Pop and let breathe for 30 minutes (not decanted), it took about another hour to open up.
This is 100% Garnacha (Grenache) from Northern Spain. It is a big wine that is delicious and drinks great. At age 8, it is just getting into a nice wheelhouse showing some complexity and depth and the fruit fades just a bit. Purple in color, ruby at the rim. The nose has raspberries, black cherries, milk chocolate, and slight coffee notes. Full bodied. Smooth. On the palate, lots of black and red raspberry fruit. Light tannins. Enough acidity to work with food. Good finish. This still drinks great on its own and worked great with a spicy chili. It will also work well with roaste
This is Sauvignon Blanc from winemaker Dave Phinney who had originally brought you The Prisoner wines. The label lists 12.6% ABV, but it seems like it might be a bit higher. A very enjoyable wine. It is a non-vintage wine. Pale yellow golden in color. The nose has lots of grapefruit but just a touch of gooseberries. Very clean. Slightly viscous but dry. Crisp enough acidity. On the palate, yellow grapefruit with a persistent finish. It went very well with a spicy chili but should work well with lighter foods too.
This is a producer who first got recognition for their fantastic Gigondas wines. They have since expanded their releases all over the southern and northern Rhone. Their Chateauneuf is also stellar. It is a blend of 50% Grenache, 30% Mourvèdre, and 10% each of Syrah and Cinsault. Deep ruby in color, purple at the core. The nose is tight upon opening. With air, raspberries, black raspberries and mineral/gravel emerge. On the palate, this is delicious. Lots of black cherry fruit with some raspberries. Medium tannins. Bright acidity. This will work well with roasts and casseroles. I
Opened at a holiday party to join in the fun with a "Chanukah" wine as it is made in Israel. Israel is making some excellent wines these days and this is an outstanding Syrah. Deep purple in color with ruby swirls. The nose is very meaty with black raspberries, bacon fat, and black pepper. Medium bodied. On the palate, this is somewhere between a Rhone style Syrah and one from California. It is delicious but slightly restrained fruit. Black raspberries over roasted meat and earth. Good acidity. Long finish. This will work well with stews and roasts. It should drink well for the
This is made from Monastrell (Mourvedre). It was great to get a chance to revisit as it had probably been ten years since last tried. It is a tremendous value in wine. Deep ruby/purple in color. The nose has black raspberries, dust, blueberries and vanilla. On the palate, this is slightly sweet/rip with black raspberries, slight blueberries and char. This is also delicious. It drinks great on its own and will work with ribs or burgers. I suspect it ages for five to seven years, but have never tried that as it drinks well young. A great option on restaurant lists as well.
This is a blend of 87.5% Cabernet Sauvignon, 5% Merlot, 3% Cabernet Franc, 3% Malbec and 1.5% Petit Verdot. It is a big wine that seems like it will still get better with cellaring. Inky purple in color. The nose has cassis, dust, and an interesting citrus quality. On the palate, this is very concentrated. Notes of cassis, some dark chocolate and orange peel (?) come thru. It is deep with firm tannins that will need time to open. Long finish. This needs another five to ten years of cellaring and should be good for ten to twelve after that. Right now, it should be given an eight h