This was a barrel sample. As it happened, I drove by the Moulds vineyard the next day so that was nice to get to see. I wouldn't call it mountain fruit but it is on the way up towards Mt.
This is another Cab tasted at the winery. It is 88% Cabernet Sauvignon with 12% Cabernet Franc. Inky purple in color. The nose is tight but with air shows some cassis, a bit of pencil lead and char. On the palate, this is concentrated and tannic. Quite young of course. It has a wonderful texture. With air, the cassis fruit comes out and a bit of black cherry. Very deep but monolithic right now. Give it seven to ten years to develop and unwind. In the meanwhile, it is quite delicious, but needs about eight hours of air. This should last another fifteen to twenty years or more. It
Tasted on a visit to the winery. This is 5% Cabernet Franc and the rest is Cabernet Sauvignon. It has an intense purple color, almost neon bright. The nose is primary but quite good with cassis, slight black cherry and lumber. On the palate, this has strong tannins. It also has a very lively texture which I attribute to great balance, acidity and purity of fruit. Lots of cassis with a nice underlying minerality. This winery had been highly recommended to me but this was my first time trying the wines so it is a bit hard to evaluate growth and maturity. Still, I would estimate that i
During a recent visit to the Napa Valley, I had a chance to meet with Tom Garrett. Tom is part of the Detert Family of wines who own a portion of the historic To Kalon vineyard. The Detert's and the MacDonalds are cousins whose lineage goes back to a common owner of a parcel of the vineyard from the early 1950's. The Detert's portion grows mostly Cabernet Franc although there is some Cabernet Sauvignon. This particular bottling is their top Cabernet Franc and it is as good as any made anywhere. Although still very young, this is a wine that has great concentration and will age graceful
What a treat. On a recent visit to Napa, we go to walk the vineyards with Alex MacDonald and learn so much about this venerated vineyard and hear about the "newer" winemaking at MacDonald. And to top it off, we got to try the recently bottled 2017 Cabernet (not yet released). The story is worth Googling , but the short version is that at the heart of the To Kalon Vineyard in Napa are some very old Cabernet Sauvignon vines. They have been owned by the MacDonald family since 1954. These have been used in the top Mondavi wines since before there was even a Mondavi Winery. Due to some cop
Outpost Cabernet's probably don't get enough respect. They are some of the top Cabs being made in Napa. Plus, if you like the concentrated mountain fruit, look no further. This is purple in color, ruby at the rim. Shiny and bright. The nose is dusty with black cherries, cassis and an interesting watercress note to it. Not exactly green as much as crisp and clean. On the palate, this is full bodied and complex. A beautiful streak of acidity. Cassis and tart cherries. Long finish. Medium tannins. This is still young and will likely improve. This bottle was consumed on a trip to N
There are a few reviews of this wine posted on this site but this wine, or at least this bottle, seemed much tighter than prior bottles. It was spectacular but tight with no decant. It was opened while visiting friends in Napa, so it could be that due to the bottle having flown 2,500 miles earlier in the day. Travel shock with wines is controversial but I know I was tired, so why wouldn't the wine? After all, it is a living breathing thing too. Anyway, this bottle was opened as we were visiting the property the following day, and it gave a nice reference point to one of the great wines
Golden in color, with slight green tinges to it. The nose has slight vanilla and slight fresh oak along with some lemons. Overall though, it is still quite tight. On the palate, this has a nice mouth feel. Vanilla, lemons and oak. It opens with some air but is still very young. It is very good but should continue to improve over the next few years. It makes some sense to hold these if you have good storage. It drinks well on its own and will go with heavier sea food dishes or even salads or lighter fowl dishes.
This is an intriguing Viognier. Much of California Viognier comes off as alcoholic or hot and certainly lacks the floral lightness of many of the Rhone counterparts. This bottle strikes a middle round which is quite nice. Light golden in color. The nose has lots of grapefruit with a bit of a floral quality (white flowers?). Medium bodied. On the palate, this has a grapefruit juice quality but a bit livelier that say a Sauvignon Blanc. Not really showing any age at the moment, still, I would drink this sooner than later to enjoy the freshness. It will go well with all but the heavies
This is an intense and concentrated wine. While it is drinking well today, proper cellaring will be rewarded. Purple in color, ruby at the rim. The nose has cassis, black cherries, coffee and iron. On the palate, this is full bodied. Deep but tight. Lots of cassis fruit with underlying spice. Long finish. It needs about seven to ten years until peak and should be good for fifteen after that. It drinks well today on its own and will work with bigger foods.
