Bordeaux Blend

This has always been a controversial style.  Perhaps it is because it was release in an excellent vintage and a ripe one at that, but is made in an older, less ripe style.  It depends on what you are looking for.  Ruby in color with some browning.  The nose is very earthy with tobacco, slight bell pepper and black cherries.  On the palate, this has light tannins, cherry fruit and some complexity.  The bell pepper returns a bit on the finish.  It is quite enjoyable but certainly not a thrill ride that Mouton can, at time, provide.  It won't get any better from here and is either at peak or a

This was initially very dusty on opening.  I thought there might be some TCA, but it was just bottle stink as it blew off.  After that, it kept getting better for the next couple of hours.  Ruby in color with some browning, a bit flat.  The nose had dust, cassis, dried currents and a bit of funk.  On the palate, this has slight tannins still.  Cherries and dried cherries.  Some complexity.  Probably a bit past peak but still drinking quite well.  It works better with food and was excellent with stuffed mushrooms.  This probably needs to be consumed sooner than later although it should still

Any time one gets a chance to drink Mouton it is special.  Even if it wasn't from a stellar vintage.  Such is the case here.  Sort of a dark brown/ruby in color.  The nose has cinnamon but not really much else going on.  On the palate, this has tart acidity.  Slight dried cherry fruit.  It does have a nice texture.  It is certainly drinkable if old.  No point waiting on these any longer.  It will work better with food.  This was consumed with a group and a couple of them really enjoyed it.  Such is wine.  

This is a Finger Lakes red.  It is a blend of 65% Cabernet Sauvignon, 18% Cabernet Franc, and 17% Merlot.  The label lists 13% abv.

This was not a good vintage and its been a long time.  This bottle was DOA.  Oxidized.  Oh well.  Certainly representative of most bottles at this time.  

This is one of the better houses making sweet dessert wines in Barsac.  This one was no exception. Light copper/orange in color.  Perhaps a bit darker than expected but not an issue.  On the nose, there is tropical fruit, slight each and a slight kindling smoke note.  On the palate, this is rich.  Plenty of Botrytis but good acidity to offset the sweetness.  Honey and tropical fruit on the palate.  Clean.  Long finish.  This is great on its own or with a more savory dessert (no chocolate).  It should easily last another fifteen to twenty years.  

This took about an hour to open and then was drinking great.  It is a blend of 72% Cabernet Sauvignon, 20% Merlot, 4.5% Petit Verdot and 3.5% Cabernet Franc.  Purple in color, ruby at the rim.  The nose has cassis, cigar box and cherries.  On the palate, this is full bodied.  Ripe fruit.  Lighter tannins.  Flavors of Cherries with some cassis, chocolate and clean(er) barnyard.  Good finish.  This is about at peak now but should be here for at least another five to seven years.  It will go well with roasted meats or fowl. 

This is the second wine of Domaine Castel.  It is a blend of 50% Cabernet Sauvignon, 45% Merlot, 5% Petit Verdot.  Purple in color.  The nose has cassis, plums, chocolate and slight black olives.  Nice texture.  On the palate, sour black cherries, some black raspberries over char and earth.  Medium tannins.  This needs a couple of years to sort itself out and then should be good for a decade.  A nice choice for roasted meats, fowl and veggies.  

Impressive showing for this wine.  Inky purple in color.  The nose has cassis and slight olives.  Great texture.  On the palate, black raspberries, black cherries.  Sweet tannins.  Nice finish.  This is young and could improve a bit with a few years in the cellar.  It will drink well for at least a decade after that.  It will go well with brisket, burgers or roasted meats and fowl.  

Castel is probably the consistently best top winery in Israel.  Although modern Israel wine is a very young industry, so this is always changing.  Castel has a proven track record.  The Grand Vin is the best wine that they make.  This is quite young and just not giving up much right now.  After a couple of hours of air, it had improved but its best days are at least five years in the future.  Inky purple in color.  The nose has nice baking spices along with some cherries.  On the palate, firm tannins.  Black cherries.  Monolithic at present.  It is tasty but needs time develop a complexity