Mendoza, Argentina
100 % Malbec (Chacras de Coria)
14.5 % Alcohol
Tasted 2016-08-20 & 2016-08-21
Medium ruby red. Notes of cherries, cranberries and Christmas spices let arise some warm, winterly feelings. The first sip offers creaminess paired with a spicy touch. At the end of the medium long finish a certain tart austereness is recognizable. Perhaps a little bit one-dimensional compared to the rebelión.
The "biutiful" is fermented in old cement vessels without adding any yeast. The idea behind this wine is the philosophy of an inner beauty. Without using any makeup. Means in this case pure Malbec without doing anything to distract from the pureness. So you have to look inside to find the beauty.
To be honest directly after opening it was difficult to recognize this concept. The wine was a little bit too simple to see the idea of the winemakers. However the next day the picture was better framed. The spicyness was now more present which makes the wine in total more interesting. Perhaps this was intended? So decanting is definitely a very good idea. At least for the moment.
Indeed in contradiction to the usual Malbec food pairing recommendations I would pair the biutiful with a mildly prepared meat dish. Perhaps duck? Drink it in the next three years.
Sunday, August 7. 2016
2006 Noon Eclipse (88/100)
McLaren Vale, South Australia, Australia
65 % Grenache, 35 % Shiraz
15.5 %
Tasted 2016-07-21
Medium ruby red. Directly after opening black truffles, wet forest floor and a touch of cherries. In total very, very earthy. I write directly after opening because in the next 60 minutes the wine changed dramatically. After thirty minutes the earthy notes were reduced and an austere and masculine but fruity viciousness is dominating. At this moment the Eclipse is on the peak. Unfortunately this does not last long. Another 30 minutes later the wine breaks apart. It smells only gangrenous and for certain moments it seems that only pure alcohol is in the glass. Bummer! And strange. I cannot believe that this transformation really takes place. So another try. And then it becomes crystal clear: The air is the problem. Coming directly from the bottle for around 5 minutes the wine is stable - and really good. After that: Going down in warp speed. So decanting is definitely no good idea:-).
Now the taste. In the five (not fifteen) minutes of fame the Eclipse has a real charming fruitiness and silkiness. In these moments the wine demonstrates perfectly why Drew Noon is a wine making icon in South Australia. But to be honest this is too less for a wine with that approach and in that price range. After a certain while when the alcohol tone becomes more and more pleasant this is reflected also on the palate. And the the medium-long finish becomes awkward.
It has to be said that this is my opinion. Nothing else. So please check out for yourself. If you want to integrate as part of your festive menu, then pair it with the main course, e.g. the Sunday roast. I am quite sure most guests will not recognize the topics I don't like with this wine.
Summarization: Drink now or sell.
65 % Grenache, 35 % Shiraz
15.5 %
Tasted 2016-07-21
Medium ruby red. Directly after opening black truffles, wet forest floor and a touch of cherries. In total very, very earthy. I write directly after opening because in the next 60 minutes the wine changed dramatically. After thirty minutes the earthy notes were reduced and an austere and masculine but fruity viciousness is dominating. At this moment the Eclipse is on the peak. Unfortunately this does not last long. Another 30 minutes later the wine breaks apart. It smells only gangrenous and for certain moments it seems that only pure alcohol is in the glass. Bummer! And strange. I cannot believe that this transformation really takes place. So another try. And then it becomes crystal clear: The air is the problem. Coming directly from the bottle for around 5 minutes the wine is stable - and really good. After that: Going down in warp speed. So decanting is definitely no good idea:-).
Now the taste. In the five (not fifteen) minutes of fame the Eclipse has a real charming fruitiness and silkiness. In these moments the wine demonstrates perfectly why Drew Noon is a wine making icon in South Australia. But to be honest this is too less for a wine with that approach and in that price range. After a certain while when the alcohol tone becomes more and more pleasant this is reflected also on the palate. And the the medium-long finish becomes awkward.
It has to be said that this is my opinion. Nothing else. So please check out for yourself. If you want to integrate as part of your festive menu, then pair it with the main course, e.g. the Sunday roast. I am quite sure most guests will not recognize the topics I don't like with this wine.
Summarization: Drink now or sell.
Sunday, July 31. 2016
Maal I: 2014 Maal Wines rebelión (90/100)
Mendoza, Argentina
30 % Malbec Vistaflores, 30 % Malbec Altamira, 40 % Malbec Chacras de Coria
14.5 % Alcohol
Tasted 2016-07-30 & 2016-07-31
Medium and clear ruby red. Intensive blackberry notes paired with chocolate aromas. At the beginning very earthy but after some hours pure black fruits. On the palate the fruit character is clearly dominating. Besides the blackberries also some cherry impression arises. Together with a nice and charming acidity this Malbec provides a fresh attitude. Summer feeling. The perfect wine - perhaps a little bit cooler served as usual - for a "BBQ on the Lawn" experience. The people from Rancho Nicasio in California know exactly what I am talking about.
rebelión, Rebellion. The name was given by the Maal people because it was the first time that they prepared a Malbec blend from grapes coming from different vineards. So an act of rebellion. A successful act for my opinion.
The wines from Maal are the latest newcomers on the list of one of my German wine merchants, Lucky Wines. The owner of Lucky Wines made a very good avertising for the wines and so I became curious. I ordered a bottle of all six wines from Maal; starting with the entry level blend "rebelión" up to the high-end "paciencia". During the next weeks I will taste and describe all six of them to give a short overview of this winery with the wonderful credo: "We don't just make Malbec. We only make Malbec."
Drink this beauty during the next five years. And all the time during summer time and with burgers from the grill. Then life is - really - good.
30 % Malbec Vistaflores, 30 % Malbec Altamira, 40 % Malbec Chacras de Coria
14.5 % Alcohol
Tasted 2016-07-30 & 2016-07-31
Medium and clear ruby red. Intensive blackberry notes paired with chocolate aromas. At the beginning very earthy but after some hours pure black fruits. On the palate the fruit character is clearly dominating. Besides the blackberries also some cherry impression arises. Together with a nice and charming acidity this Malbec provides a fresh attitude. Summer feeling. The perfect wine - perhaps a little bit cooler served as usual - for a "BBQ on the Lawn" experience. The people from Rancho Nicasio in California know exactly what I am talking about.
rebelión, Rebellion. The name was given by the Maal people because it was the first time that they prepared a Malbec blend from grapes coming from different vineards. So an act of rebellion. A successful act for my opinion.
The wines from Maal are the latest newcomers on the list of one of my German wine merchants, Lucky Wines. The owner of Lucky Wines made a very good avertising for the wines and so I became curious. I ordered a bottle of all six wines from Maal; starting with the entry level blend "rebelión" up to the high-end "paciencia". During the next weeks I will taste and describe all six of them to give a short overview of this winery with the wonderful credo: "We don't just make Malbec. We only make Malbec."
Drink this beauty during the next five years. And all the time during summer time and with burgers from the grill. Then life is - really - good.
Tuesday, July 26. 2016
2002 Weingut Allmendinger Cabernet Mitos (91/100)
Horrheimer Klosterberg, Württemberg, Germany
Cabernet Mitos
13.0 % Alcohol
Tasted 2016-07-17 & 2016-07-19
Medium dark cherry red. Some light rims are demonstrating first signs of maturity. Sour cherries, black pepper, freshly smoked bacon and a touch of dark chocolate. On the palate still fresh with some mint aromas. Then some slight but pleasant bitterness which flows into a long, lemony finish. Still young but very well drinkable at the moment. Waiting another five years no problem. The wine was 36 months in barriques. So this excellent backbone does not come really surprising.
But what on earth is Cabernet Mitos? No problem. Wikipedia knows everything:
Two days later. Of course I used the wine saver . Now the bitter notes are totally gone. Very smooth and more similarities to a classical Cab. Indeed it would be interesting to smuggle the wine into a Heitz Cab tasting - after three hours decanting.
Concerning food we paired the Mitos the first day with a classical Chili Mac. Wonderful. The freshness of the wine harmonizes perfectly with the spicyness of this comfort food. Two days later we prepared a special kind of burger - with low carb buns ("Oopsies") made mainly of quark. Works also very well. According to my opinion you should pair this wine directly after opening with spicy Mexican food. Fantastic cross-over.
Cabernet Mitos
13.0 % Alcohol
Tasted 2016-07-17 & 2016-07-19
Medium dark cherry red. Some light rims are demonstrating first signs of maturity. Sour cherries, black pepper, freshly smoked bacon and a touch of dark chocolate. On the palate still fresh with some mint aromas. Then some slight but pleasant bitterness which flows into a long, lemony finish. Still young but very well drinkable at the moment. Waiting another five years no problem. The wine was 36 months in barriques. So this excellent backbone does not come really surprising.
But what on earth is Cabernet Mitos? No problem. Wikipedia knows everything:
Cabernet Mitos is a dark-skinned variety of grape used for red wine. It was created at a grape breeding institute in Weinsberg in the Württemberg wine region, Germany in 1970 by crossing Blaufränkisch and Teinturier du Cher. The previous belief that it was a cross between Blaufränkisch and Cabernet Sauvignon, which even the breeders themselves stated, was corrected in 2013 through a DNA analysis. "Mitos" is the German word for mitosis, a stage in the cell cycle. Cabernet Mitos received varietal protection and was released for general cultivation on January 24, 2001. The vines of Cabernet Mitos show good winter hardiness. ... Cabernet Mitos wines are full bodied and rich in tannin, and are well suited for oak barrel aging. The wines show similarities in aromas to Cabernet Sauvignon.
Two days later. Of course I used the wine saver . Now the bitter notes are totally gone. Very smooth and more similarities to a classical Cab. Indeed it would be interesting to smuggle the wine into a Heitz Cab tasting - after three hours decanting.
Concerning food we paired the Mitos the first day with a classical Chili Mac. Wonderful. The freshness of the wine harmonizes perfectly with the spicyness of this comfort food. Two days later we prepared a special kind of burger - with low carb buns ("Oopsies") made mainly of quark. Works also very well. According to my opinion you should pair this wine directly after opening with spicy Mexican food. Fantastic cross-over.
Wednesday, July 20. 2016
2012 Jeff Cohn Cellars Zinfandel Cassata Vineyard (94/100)
Sonoma Valley, Sonoma County, California
15.6 % Alcohol
Tasted 2016-07-20
Deep, dark cherry red with some light rims. Aromas of prunes paired with chocolate lava cake and completed by hints of baker's yeast and ground coriander. Complex! Balmy! On the palate warm (the alcohol!) with compote-similar structure. But only at the beginning. Suddenly a tart sourness arises which becomes stronger and stronger up to the long - very long - finish. Far, far at the end suddenly a velvet carpet enters the scene and ensures for a smooth, rounded down finish. Bravo!
For years I have been looking for a red wine which can easily be paired with dishes based on eastern spices (not too hot!). Voilà. Here it is. This sourness to the end paired with the warm ground structure is perfect. Take a sip when the spiciness of the dish reaches nearly the top. I promise an explosion of flavors. Not convinced? OK. Something different. My wife wonders about tarte with bacon, goat cheese and figs. Lots of figs. I must confess that I like this idea.
Jeff Cohn. Hm. Shall I write something about one of - my - icons in wine history and culture? Makes no sense. I met him once. During harvest time. Totally stressed and soiled. My friend Brian asked him for a photo. And even if Jeff was tired, stressed and really in hurry he took his five minute of time not only for the photo but also to give us the feeling that all this wine business is very important but not everything. Friendly, very obliging and everything else but snotty. I visited the winery's website and I like one special sentence: "We are an urban winery because we have a zeal for fruit that is grown in the best micro-climates from all over California and we love Alameda. It is great place to make wine, and is a huge part of what we are as a family and a winery." Nothing to add.
Do you know the movie "The 5th Element" by Luc Besson? This Cassata would represent the earth. Drink this "element" over the next five years.
15.6 % Alcohol
Tasted 2016-07-20
Deep, dark cherry red with some light rims. Aromas of prunes paired with chocolate lava cake and completed by hints of baker's yeast and ground coriander. Complex! Balmy! On the palate warm (the alcohol!) with compote-similar structure. But only at the beginning. Suddenly a tart sourness arises which becomes stronger and stronger up to the long - very long - finish. Far, far at the end suddenly a velvet carpet enters the scene and ensures for a smooth, rounded down finish. Bravo!
For years I have been looking for a red wine which can easily be paired with dishes based on eastern spices (not too hot!). Voilà. Here it is. This sourness to the end paired with the warm ground structure is perfect. Take a sip when the spiciness of the dish reaches nearly the top. I promise an explosion of flavors. Not convinced? OK. Something different. My wife wonders about tarte with bacon, goat cheese and figs. Lots of figs. I must confess that I like this idea.
Jeff Cohn. Hm. Shall I write something about one of - my - icons in wine history and culture? Makes no sense. I met him once. During harvest time. Totally stressed and soiled. My friend Brian asked him for a photo. And even if Jeff was tired, stressed and really in hurry he took his five minute of time not only for the photo but also to give us the feeling that all this wine business is very important but not everything. Friendly, very obliging and everything else but snotty. I visited the winery's website and I like one special sentence: "We are an urban winery because we have a zeal for fruit that is grown in the best micro-climates from all over California and we love Alameda. It is great place to make wine, and is a huge part of what we are as a family and a winery." Nothing to add.
Do you know the movie "The 5th Element" by Luc Besson? This Cassata would represent the earth. Drink this "element" over the next five years.
Monday, July 18. 2016
2008 Château de Beaucastel Châteauneuf du Pape Roussanne Vieilles Vignes (99/100)
Châteauneuf du Pape, Southern Rhône, Rhône, France
Roussanne
14.0 % Alcohol
Tasted 2016-06-25
Golden yellow. Lots of ripe tropical fruits, beeswax and kumquat. On the palate fresh and very intensive. Extremely strong with a tart, challenging acidity. Neverending finish. Far to the end more fruity.
The white Beaucastel "Vieilles Vignes" consists to 100 % of Roussane grapes. The vines are 70 years old on average. Half of the wine is fermented in steel tanks; the other in 225 l oak barrels. Total production 500 cases per year. Only to provide some facts about this outstanding wine.
Sometimes it is not necessary (and not possible) to write too much about a wine and the corresponding wine experience. This was the case here. No food pairing recommendation. This wine would dominate any kind of food due to its complexity. Also no statement to the aging capability - even if I believe that another ten years would not be a problem. It is quite simple: At this special day during this special moment it was definitely one of the best wines I drunk in my life.
Roussanne
14.0 % Alcohol
Tasted 2016-06-25
A real Wine Monument - the 2008 Château de Beaucastel Châteauneuf du Pape Roussanne Vieilles Vignes
Golden yellow. Lots of ripe tropical fruits, beeswax and kumquat. On the palate fresh and very intensive. Extremely strong with a tart, challenging acidity. Neverending finish. Far to the end more fruity.
The white Beaucastel "Vieilles Vignes" consists to 100 % of Roussane grapes. The vines are 70 years old on average. Half of the wine is fermented in steel tanks; the other in 225 l oak barrels. Total production 500 cases per year. Only to provide some facts about this outstanding wine.
Sometimes it is not necessary (and not possible) to write too much about a wine and the corresponding wine experience. This was the case here. No food pairing recommendation. This wine would dominate any kind of food due to its complexity. Also no statement to the aging capability - even if I believe that another ten years would not be a problem. It is quite simple: At this special day during this special moment it was definitely one of the best wines I drunk in my life.
Sunday, July 17. 2016
2012 Corison Winery Napa Cabernet Sauvignon (96/100)
Napa Valley, California
13.9 % Alcohol
Tasted 2016-07-17
Medium, dark, ruby red. Lot of black fruits paired with morello cherries in "Black Forrest Cake" style. Also some dark chocolate, a little bit of smoked bacon and freshly planed wood. Animating. On the palate at the beginning the tough tannins are clearly present. But after ten minutes in the - voluminous - glass this is totally gone. The wine becomes smoother and smoother without losing any of its freshness. This is not a full-bodied "killer" Cab. This is a wonderfully balanced Cabernet Sauvignon which shows in an absolutely gorgeous way that "Perfection" is possible without high alcohol and without vinification to the limit.
I visited Corison in September 2015 on a very hot day. We arranged an appointment in forehand and everything was well prepared for our visit. The tasting menu was selected in an intelligent way and demonstrated the aging capabilities of the Corison Cabs in a very good way:
- 2012 Corazón Gewürztraminer
- 2012 Helios Cabernet Franc
- 2012 Corison Napa Cabernet Sauvignon
- 2010 Corison Napa Cabernet Sauvignon
- 2006 Corison Napa Cabernet Sauvignon
Taking with me a glass of the Corazón Gewürztraminer it was possible to see the whole area. It became obvious that Corison Winery, in contrast to other wineries I visited over the last ten years in Napa, is much better prepared for the present Californian dryness. The distance between the row of vines is significantly higher. This forward-looking winemaking idea was noticeable during my whole stay.
But coming back to the 2012 Napa Cab: As you have seen I tasted this wine already at the tasting room nearly one year ago. Since then the wine developed dramatically. It is already now after let's say 30 minutes decanting absolutely perfect drinkable. But already during the tasting at the winery it became obvious that the wines of Cathy Corison age very well. The 2006 we tasted this day was a little bit reluctant. Seemed to be waiting for another coming out. Luckywise just last week I could buy two bottles of the 1993 Corison Winery Napa Cab. I drunk a lot of outstanding Californian Cab from this vintage. So I am really looking forward to what these two bottles will offer. However I believe the 2012 Cab will have a very long life. 20 years plus.
Food pairing? At the moment nearly everything. The charm of this wine ennobles any dish. We drunk it with one of the most classical German dishes: "Grobe Bratwurst" with mashed potatoes and red cabbage. Stunning. The spiciness of the crispy Bratwurst harmonized congenially with the smooth but assertive freshness of the Cab. I know whal all readers are thinking: Bratwurst and a Corison Cab? Is this guy crazy? Try it. Otherwise you will miss an outstanding Wine-Food-Pairing.
13.9 % Alcohol
Tasted 2016-07-17
Medium, dark, ruby red. Lot of black fruits paired with morello cherries in "Black Forrest Cake" style. Also some dark chocolate, a little bit of smoked bacon and freshly planed wood. Animating. On the palate at the beginning the tough tannins are clearly present. But after ten minutes in the - voluminous - glass this is totally gone. The wine becomes smoother and smoother without losing any of its freshness. This is not a full-bodied "killer" Cab. This is a wonderfully balanced Cabernet Sauvignon which shows in an absolutely gorgeous way that "Perfection" is possible without high alcohol and without vinification to the limit.
Corison Winery - Places like these become more and more rare in high-end Napa
I visited Corison in September 2015 on a very hot day. We arranged an appointment in forehand and everything was well prepared for our visit. The tasting menu was selected in an intelligent way and demonstrated the aging capabilities of the Corison Cabs in a very good way:
- 2012 Corazón Gewürztraminer
- 2012 Helios Cabernet Franc
- 2012 Corison Napa Cabernet Sauvignon
- 2010 Corison Napa Cabernet Sauvignon
- 2006 Corison Napa Cabernet Sauvignon
The Corison Winery "Tasting Room"
Taking with me a glass of the Corazón Gewürztraminer it was possible to see the whole area. It became obvious that Corison Winery, in contrast to other wineries I visited over the last ten years in Napa, is much better prepared for the present Californian dryness. The distance between the row of vines is significantly higher. This forward-looking winemaking idea was noticeable during my whole stay.
The Corison rows of vines
But coming back to the 2012 Napa Cab: As you have seen I tasted this wine already at the tasting room nearly one year ago. Since then the wine developed dramatically. It is already now after let's say 30 minutes decanting absolutely perfect drinkable. But already during the tasting at the winery it became obvious that the wines of Cathy Corison age very well. The 2006 we tasted this day was a little bit reluctant. Seemed to be waiting for another coming out. Luckywise just last week I could buy two bottles of the 1993 Corison Winery Napa Cab. I drunk a lot of outstanding Californian Cab from this vintage. So I am really looking forward to what these two bottles will offer. However I believe the 2012 Cab will have a very long life. 20 years plus.
Food pairing? At the moment nearly everything. The charm of this wine ennobles any dish. We drunk it with one of the most classical German dishes: "Grobe Bratwurst" with mashed potatoes and red cabbage. Stunning. The spiciness of the crispy Bratwurst harmonized congenially with the smooth but assertive freshness of the Cab. I know whal all readers are thinking: Bratwurst and a Corison Cab? Is this guy crazy? Try it. Otherwise you will miss an outstanding Wine-Food-Pairing.
Sunday, May 29. 2016
Wine Monuments: Robert Mondavi Winery Cabernet Sauvignon Reserve
With this entry I start a series about wines which are close to my heart for various reasons. Indeed writing about these wines was one of the driving forces when I created this blog. But in the end it cost me two and a half years before the first entry was published. However for the beginning I selected a real wine monument created by a man whose name is closely linked to the meteoric rise of the Napa Valley wines - Robert Gerald Mondavi.
Intermezzo: Writing makes you thirsty. So I decide to open a bottle 2006 Cabernet Sauvignon Reserve from - of course - the Robert Mondavi Winery. But first decanting for 30 minutes...
To be honest my relationship to the Robert Mondavi Winery and its wines is ambivalent. During my regular visits of the North Coast AVA in the last ten years I stopped only once at the winery - and left in panic-like escape after only ten minutes. Visiting Disney World is less stressful than trying to taste one of the wines at the tasting rooms of this tourist trap. Also being part of Constellation Brands is quite two-edged to consider. A mass of cheap and ordinary wines sold due to the famous name hides the view on some wines with extraordinary quality. One of these wines is the Cabernet Sauvignon Reserve. And this wine is the main actor of this entry.
Intermezzo: Back to my 2006 Cab Reserve. Deep, bright cherry red. Aromas of very dark fruits. Incredibly extensive. A touch of kirschwasser paired with cinammon and black pepper. Animalistic, incredibly dense, cool.
But first some historic information. Robert Gerald Mondavi was the eldest son of Cesare Mondavi and his wife Rosa who had emigrated from Italy. In 1921 the family moved to California and established a grape business. In 1943 the family bought the Charles Krug Winery and shifted their center of life from Lodi to Napa. In the early 1960s Robert left the family business in dispute and in 1966 founded his own winery in Oakville. Besides this Robert Mondavi entered into several joint ventures the most known of which is certainly Opus One together with Baron Philippe de Rothschild.
The reference to Opus One is deliberately chosen. The first vintage of the Opus One Proprietary Red Wine was 1981. From this time until 2000 Tim Mondavi was in charge of winemaking as representative of the Mondavi Winery together with Lucien Sionneau (until 1984) and Patrick Léon. Of course also the current director of winemaking at the Robert Mondavi Winery - Genevieve Janssens - was a key factor for this joint venture. From 1991 to 1997 she worked together with Tim Mondavi and Patrick Léon at Opus One. So the name of Opus One is closely linked to the Robert Mondavi Winery; especially due to the fact that the wine was produced at this winery until 1991.
Even if the idea behind both wines is totally different - Opus One as a Bordeaux-style representative vs. the classical California Cab approach of the Reserve - all facts mentioned above allow comparison. Already with the invention of Opus One the wine was hyped whereas the Reserve was often criticized as overpriced. A little bit surprising if you have for instance a look on the prices of the current vintage. The 2012 Opus One is offered on the Opus One website for $ 345 which is significantly higher than the Reserve price: $ 155 on the Robert Mondavi Winery website. Of course the contempt of the Reserve has something to do with the "design criteria" of the Opus One as "cult wine": It was initially conceived as a selection of the Robert Mondavi Winery's best lots. Hm. Means for the Reserve worse ones were used... And if you check the available ratings of the Reserve in the early 80s seems to confirm this. But that's only half of the story. At this time the Opus One ratings were better, but not extremely so.
My special relationship to the Reserve Cab began approximately ten years ago. On Ebay I bought a bottle of the 1996. I didn't expect too much. So far nearly all wines from Robert Mondavi were a little bit ordinary at best. So one day in the middle of the week I opened the bottle during a relaxing TV evening with my beloved wife - and forgot the time. The wine was incredible. Fresh and ripe in parallel. Lots of fruit, but also a deep concentrating earthiness. A real special (wine) moment. From this day I bought a lot of different vintages. Outstanding ones like the 96, disappointing ones like the 97 and suprisingly good ones like the 2000.
Intermezzo: This reminds me that there is a nice glass of the 2006 Cab Reserve standing right on the computer's side. So let's take a sip. Fleshy with a medium-strong acid-aroma which gives the wine an extra-strong backbone. Still very, very young, but every part of the wine whispers: Drink me!!!
Coming back to work. These days I reflect this wine monument besides the 2006 with three different vintages: 1996, 2000 and 2008. All of them I tasted over one week whereas I used the Coravin to access the wines. And I can tell you: Life is good if you enjoy the privilege to drink such wines.
Thanks, Robert Gerald Mondavi!
1996 Robert Mondavi Winery Cabernet Sauvignon Reserve (96/100)
Napa Valley, California
95 % Cabernet Sauvignon, 3 % Cabernet Franc, 2 % Merlot
13.5 % Alcohol
Clear, medium garnet to ruby red with some brick-red rims. Perfectly developed tertiary aromas. Spicy and earthy notes are clearly dominating. But the essence of this beauty is the pairing of these notes with some herbal attitudes (rosemary) and the fine and elegant mint aroma to be recognized below all this wooden appearance. Absolutely fascinating - and it is still this great wine I tasted first nearly ten years ago. By the way - the taste. Still fruity with some licorice in the middle. To the end a certain elegant accidity takes over and is floating and floating and floating. Totally different design compared to the 2000 and the 2008 which of course has also something to do with the alcohol. But: Who cares? The wine is at the moment absolutely perfect if you like wonderfully ripe California Cabs. But if you want you can still wait. Drinking this bottle I get the feeling that this outstanding wine will still remain on this level for another 10+ years.
2000 Robert Mondavi Winery Cabernet Sauvignon Reserve (96/100)
Napa Valley, California
80 % Cabernet Sauvignon, 14 % Cabernet Franc, Merlot, Malbec
14.5 % Alcohol
Deep, dark and impervious purple red. Typical cabernet nose which offers lots of dark fruits, a touch of bacon and a little bit licorice. Indeed the wine shows nearly no ripeness tones. Seems to be a youngster. Incredible. The last bottle I drunk three years ago was as mentioned before; very, very good. But it seems the wine transferred over this time. Side note: Winespectator rated this wine in 2011 with 87 points; in 2016 with 95 points! Now the first sip. Very, very fruity. Not too heavy as of course expected for this vintage, more fragile, sublime. But to the end the bacon notes offer a wonderful velvety which remains very, very long. An outstanding effort. Already on the top, but the wine is in such a perfect condition that you can wait without any problem another five years.
2008 Robert Mondavi Winery Cabernet Sauvignon Reserve (98/100)
Napa Valley, California
85 % Cabernet Sauvignon, 8 % Cabernet Franc, 7 % Petit Verdot
15.5 % Alcohol
Deep, dark ink colour. A very intensive mix of blackberries, cassis, black tea and a little bit cinnamon. And lot of medium dark chocolate. On the palate cassis extreme. Very fruity. The finish is long, sweet and animalistic. The tannins are already perfectly integrated. A wonderful example for the deepness and concentration of Napa Valley Cabs from this vintage. Of course the wine is just at the beginning, but provides already a lot of enjoyment. No decanting necessary, but you can wait another ten years minimum.
Finale: And what about the 2006? Well. I can say the article is finalized, the bottle empty. Points? OK - 96/100. I love this work.
Intermezzo: Writing makes you thirsty. So I decide to open a bottle 2006 Cabernet Sauvignon Reserve from - of course - the Robert Mondavi Winery. But first decanting for 30 minutes...
To be honest my relationship to the Robert Mondavi Winery and its wines is ambivalent. During my regular visits of the North Coast AVA in the last ten years I stopped only once at the winery - and left in panic-like escape after only ten minutes. Visiting Disney World is less stressful than trying to taste one of the wines at the tasting rooms of this tourist trap. Also being part of Constellation Brands is quite two-edged to consider. A mass of cheap and ordinary wines sold due to the famous name hides the view on some wines with extraordinary quality. One of these wines is the Cabernet Sauvignon Reserve. And this wine is the main actor of this entry.
Intermezzo: Back to my 2006 Cab Reserve. Deep, bright cherry red. Aromas of very dark fruits. Incredibly extensive. A touch of kirschwasser paired with cinammon and black pepper. Animalistic, incredibly dense, cool.
But first some historic information. Robert Gerald Mondavi was the eldest son of Cesare Mondavi and his wife Rosa who had emigrated from Italy. In 1921 the family moved to California and established a grape business. In 1943 the family bought the Charles Krug Winery and shifted their center of life from Lodi to Napa. In the early 1960s Robert left the family business in dispute and in 1966 founded his own winery in Oakville. Besides this Robert Mondavi entered into several joint ventures the most known of which is certainly Opus One together with Baron Philippe de Rothschild.
The famous view on Opus One
The reference to Opus One is deliberately chosen. The first vintage of the Opus One Proprietary Red Wine was 1981. From this time until 2000 Tim Mondavi was in charge of winemaking as representative of the Mondavi Winery together with Lucien Sionneau (until 1984) and Patrick Léon. Of course also the current director of winemaking at the Robert Mondavi Winery - Genevieve Janssens - was a key factor for this joint venture. From 1991 to 1997 she worked together with Tim Mondavi and Patrick Léon at Opus One. So the name of Opus One is closely linked to the Robert Mondavi Winery; especially due to the fact that the wine was produced at this winery until 1991.
Even if the idea behind both wines is totally different - Opus One as a Bordeaux-style representative vs. the classical California Cab approach of the Reserve - all facts mentioned above allow comparison. Already with the invention of Opus One the wine was hyped whereas the Reserve was often criticized as overpriced. A little bit surprising if you have for instance a look on the prices of the current vintage. The 2012 Opus One is offered on the Opus One website for $ 345 which is significantly higher than the Reserve price: $ 155 on the Robert Mondavi Winery website. Of course the contempt of the Reserve has something to do with the "design criteria" of the Opus One as "cult wine": It was initially conceived as a selection of the Robert Mondavi Winery's best lots. Hm. Means for the Reserve worse ones were used... And if you check the available ratings of the Reserve in the early 80s seems to confirm this. But that's only half of the story. At this time the Opus One ratings were better, but not extremely so.
Ratings of the Robert Mondavi CSR from WineAdvocate and WineSpectator
My special relationship to the Reserve Cab began approximately ten years ago. On Ebay I bought a bottle of the 1996. I didn't expect too much. So far nearly all wines from Robert Mondavi were a little bit ordinary at best. So one day in the middle of the week I opened the bottle during a relaxing TV evening with my beloved wife - and forgot the time. The wine was incredible. Fresh and ripe in parallel. Lots of fruit, but also a deep concentrating earthiness. A real special (wine) moment. From this day I bought a lot of different vintages. Outstanding ones like the 96, disappointing ones like the 97 and suprisingly good ones like the 2000.
Intermezzo: This reminds me that there is a nice glass of the 2006 Cab Reserve standing right on the computer's side. So let's take a sip. Fleshy with a medium-strong acid-aroma which gives the wine an extra-strong backbone. Still very, very young, but every part of the wine whispers: Drink me!!!
Coming back to work. These days I reflect this wine monument besides the 2006 with three different vintages: 1996, 2000 and 2008. All of them I tasted over one week whereas I used the Coravin to access the wines. And I can tell you: Life is good if you enjoy the privilege to drink such wines.
Thanks, Robert Gerald Mondavi!
1996 Robert Mondavi Winery Cabernet Sauvignon Reserve (96/100)
Napa Valley, California
95 % Cabernet Sauvignon, 3 % Cabernet Franc, 2 % Merlot
13.5 % Alcohol
Clear, medium garnet to ruby red with some brick-red rims. Perfectly developed tertiary aromas. Spicy and earthy notes are clearly dominating. But the essence of this beauty is the pairing of these notes with some herbal attitudes (rosemary) and the fine and elegant mint aroma to be recognized below all this wooden appearance. Absolutely fascinating - and it is still this great wine I tasted first nearly ten years ago. By the way - the taste. Still fruity with some licorice in the middle. To the end a certain elegant accidity takes over and is floating and floating and floating. Totally different design compared to the 2000 and the 2008 which of course has also something to do with the alcohol. But: Who cares? The wine is at the moment absolutely perfect if you like wonderfully ripe California Cabs. But if you want you can still wait. Drinking this bottle I get the feeling that this outstanding wine will still remain on this level for another 10+ years.
2000 Robert Mondavi Winery Cabernet Sauvignon Reserve (96/100)
Napa Valley, California
80 % Cabernet Sauvignon, 14 % Cabernet Franc, Merlot, Malbec
14.5 % Alcohol
Deep, dark and impervious purple red. Typical cabernet nose which offers lots of dark fruits, a touch of bacon and a little bit licorice. Indeed the wine shows nearly no ripeness tones. Seems to be a youngster. Incredible. The last bottle I drunk three years ago was as mentioned before; very, very good. But it seems the wine transferred over this time. Side note: Winespectator rated this wine in 2011 with 87 points; in 2016 with 95 points! Now the first sip. Very, very fruity. Not too heavy as of course expected for this vintage, more fragile, sublime. But to the end the bacon notes offer a wonderful velvety which remains very, very long. An outstanding effort. Already on the top, but the wine is in such a perfect condition that you can wait without any problem another five years.
2008 Robert Mondavi Winery Cabernet Sauvignon Reserve (98/100)
Napa Valley, California
85 % Cabernet Sauvignon, 8 % Cabernet Franc, 7 % Petit Verdot
15.5 % Alcohol
Deep, dark ink colour. A very intensive mix of blackberries, cassis, black tea and a little bit cinnamon. And lot of medium dark chocolate. On the palate cassis extreme. Very fruity. The finish is long, sweet and animalistic. The tannins are already perfectly integrated. A wonderful example for the deepness and concentration of Napa Valley Cabs from this vintage. Of course the wine is just at the beginning, but provides already a lot of enjoyment. No decanting necessary, but you can wait another ten years minimum.
A glourious selection of a real wine monument - the Robert Mondavi Winery Cabernet Sauvignon Reserve
Finale: And what about the 2006? Well. I can say the article is finalized, the bottle empty. Points? OK - 96/100. I love this work.
Sunday, May 8. 2016
2013 Domaine Pierre Amiot Clos de la Roche Grand Cru (92/100)
Clos de la Roche, Morey-Saint-Denis, Côte d’Or, Burgundy, France
Pinot Noir
13.5 % Alcohol
Tasted 2016-05-05 & 2016-05-06
Medium, clear ruby red. Intensive aromas of ripe raspberries and redcurrants. Also something viscid and herbaceous is noticeable. Rosemary? Tight and powerful. Tremendously seductive. Still very young, but already grown-up. On the palate fruity with a nice astringent tartness which is floating slowly into a beautiful smooth carpet. Long, very long. Extremely stimulating.
The Clos de la Roche is located on a light increasing eastern slope 880 to 980 ft a.s.l. In the north it borders on Aux Combottes of Gevrey-Chambertin; southward to Clos Saint-Denis. The Appelation Clos de la Roche comprises besides the historical Clos de la Roche (4.56 ha) also Monts-Luisants-Bas, Les Mochamps, Les Froichots, Les Fremières and Les Chabiots. In total Clos de la Roche consists of 110 lots shared by approx. 40 owners. The Domaine Pierre Amiot is the third largest one (approx. 1.2 ha). It is a classical family business. Established five generations ago in Morey-Saint-Denis, Piere Amiot took over responsibility in 1951. In 1980 he shared the leadership with his eldest son Jean-Louis; the youngest son Didier started working at the domaine in 1991. The portfolio is typical for a Burgundy producer: 2 Bourgognes, 3 Villages, 5 Premiers Crus and 2 Grands Crus. From the Clos de la Roche Grand Cru 5,800 bottles were produced.
The next day. The wine is now even more charming. Rounder, more finesse. The herbaceousness is totally gone. So decanting for two hours would be a very good idea. Just at the beginning. The current youthness will remain for two years. Then I would wait minimum another three years before the next try. Total lifetime 15+ years. With respect to Wine-Food-Pairing I recommend at the moment for this beauty a nice plate with regional sausages and cheese. This is - for me - the best way to counterbalance the herbaceous notes. Especially some rustic sausages make the wine even smoother. For a sunny afternoon it is difficult to find anything better.
Pinot Noir
13.5 % Alcohol
Tasted 2016-05-05 & 2016-05-06
Medium, clear ruby red. Intensive aromas of ripe raspberries and redcurrants. Also something viscid and herbaceous is noticeable. Rosemary? Tight and powerful. Tremendously seductive. Still very young, but already grown-up. On the palate fruity with a nice astringent tartness which is floating slowly into a beautiful smooth carpet. Long, very long. Extremely stimulating.
The Clos de la Roche is located on a light increasing eastern slope 880 to 980 ft a.s.l. In the north it borders on Aux Combottes of Gevrey-Chambertin; southward to Clos Saint-Denis. The Appelation Clos de la Roche comprises besides the historical Clos de la Roche (4.56 ha) also Monts-Luisants-Bas, Les Mochamps, Les Froichots, Les Fremières and Les Chabiots. In total Clos de la Roche consists of 110 lots shared by approx. 40 owners. The Domaine Pierre Amiot is the third largest one (approx. 1.2 ha). It is a classical family business. Established five generations ago in Morey-Saint-Denis, Piere Amiot took over responsibility in 1951. In 1980 he shared the leadership with his eldest son Jean-Louis; the youngest son Didier started working at the domaine in 1991. The portfolio is typical for a Burgundy producer: 2 Bourgognes, 3 Villages, 5 Premiers Crus and 2 Grands Crus. From the Clos de la Roche Grand Cru 5,800 bottles were produced.
The next day. The wine is now even more charming. Rounder, more finesse. The herbaceousness is totally gone. So decanting for two hours would be a very good idea. Just at the beginning. The current youthness will remain for two years. Then I would wait minimum another three years before the next try. Total lifetime 15+ years. With respect to Wine-Food-Pairing I recommend at the moment for this beauty a nice plate with regional sausages and cheese. This is - for me - the best way to counterbalance the herbaceous notes. Especially some rustic sausages make the wine even smoother. For a sunny afternoon it is difficult to find anything better.
Monday, March 28. 2016
2012 Herman Story Wines On The Road (95/100)
Santa Barbara, Central Coast, California
Grenache
15.6 % Alcohol
Tasted 2016-03-28
Medium dark cherry red. Intensive aromas of cherries, mild pepper and dark chocolate. On the palate explosive but at the same time smooth and silky with a neverending, floating finish. Definitely not a wine you can find in Europe. Pure Californian hedonism. Pure, rich, almost an impertinence, congenial.
I bought this bottle in a wine shop nearby San Diego. It was possible to taste the wine before buying, and today I can say it was a mistake to buy only one bottle to take with me home in far-away Germany. The goal was to open the "On The Road" for a very special occasion - and today my wife prepared a traditional chicken mole. Seemed to be the perfect day. And indeed: A glorious pairing! The sweetness of this Grenache harmonized fantasticly with the slight bitterness of the mole. A wonderful experience.
Drink this blockbuster now. Don't wait any longer. It is on the peak.
Grenache
15.6 % Alcohol
Tasted 2016-03-28
Medium dark cherry red. Intensive aromas of cherries, mild pepper and dark chocolate. On the palate explosive but at the same time smooth and silky with a neverending, floating finish. Definitely not a wine you can find in Europe. Pure Californian hedonism. Pure, rich, almost an impertinence, congenial.
I bought this bottle in a wine shop nearby San Diego. It was possible to taste the wine before buying, and today I can say it was a mistake to buy only one bottle to take with me home in far-away Germany. The goal was to open the "On The Road" for a very special occasion - and today my wife prepared a traditional chicken mole. Seemed to be the perfect day. And indeed: A glorious pairing! The sweetness of this Grenache harmonized fantasticly with the slight bitterness of the mole. A wonderful experience.
Drink this blockbuster now. Don't wait any longer. It is on the peak.
Sunday, March 27. 2016
2013 Fattoria le Pupille Saffredi (97/100)
Maremma, Tuscany, Italy
Cabernet Sauvignon, Merlot, Petit Verdot
14.5 % Alcohol
Tasted 2016-03-27
Bright medium purple red. Aromas of dark cherries, lots of blackberries, leather, cold tobacco and a whole bunch of spices. Full bodied but with a nice soft tone. On the palate fruity and fresh. At the far end the spice notes produce a very pleasant "pins and needle" sensation all over the mouth. Great!
It was the first time that I tasted the Super Tuscan established by Elisabetta Geppetti - and it was a great experience. The wine is - of course - prepared in a very modern style. Already very well drinkable but with a potential of 10 to 15 years. The 2012 vintage was voted by James Suckling by 100 points; this 2013 Saffredi with 96 points. But if you check the "non-professional" critics the consent is clear - the 2013 is the better wine. The German company Unger Weine reflects "Buy before the corresponding ratings will come." Indeed. I will do that.
The 2013 Saffredi is an outstanding, modern Bordeaux-style blend which shows in a dramatic way that you don't have to wait ten or twenty years befor a wine provides great pleasure. For me perhaps the Maremma variant of a Pontet-Canet. Also very hedonistic, but perhaps a little bit more elegant. Pair it with a classical Maremma venison dish. Vacation feeling for sure.
Cabernet Sauvignon, Merlot, Petit Verdot
14.5 % Alcohol
Tasted 2016-03-27
Bright medium purple red. Aromas of dark cherries, lots of blackberries, leather, cold tobacco and a whole bunch of spices. Full bodied but with a nice soft tone. On the palate fruity and fresh. At the far end the spice notes produce a very pleasant "pins and needle" sensation all over the mouth. Great!
It was the first time that I tasted the Super Tuscan established by Elisabetta Geppetti - and it was a great experience. The wine is - of course - prepared in a very modern style. Already very well drinkable but with a potential of 10 to 15 years. The 2012 vintage was voted by James Suckling by 100 points; this 2013 Saffredi with 96 points. But if you check the "non-professional" critics the consent is clear - the 2013 is the better wine. The German company Unger Weine reflects "Buy before the corresponding ratings will come." Indeed. I will do that.
The 2013 Saffredi is an outstanding, modern Bordeaux-style blend which shows in a dramatic way that you don't have to wait ten or twenty years befor a wine provides great pleasure. For me perhaps the Maremma variant of a Pontet-Canet. Also very hedonistic, but perhaps a little bit more elegant. Pair it with a classical Maremma venison dish. Vacation feeling for sure.
Thursday, March 17. 2016
2010 Grgich Hills Estate Cabernet Sauvignon Estate Grown (92/100)
Napa Valley, California
91 % Cabernet Sauvignon, 5 % Petit Verdot, 3 % Cabernet Franc , 1 % Merlot
14.7 % Alcohol
Tasted 2016-03-17 & 2016-03-18
Deep cherry red; some light rims. Intensive nose of blackberries, medium-dark chocolate and morello cherries. Also a hint of Dresden stollen is noticeable. All very harmonic. At the very first beginning the mouthfeel is extremely fruity, but only for a short time. It is replaced by a spicy-sour style (in an absolutely positive sense) which remains long on the palate. Far at the end suddenly a silky attitude comes to the foreground. Of course still young, but already wonderful to drink.
The next day. Still the same impression. Perhaps a little bit smoother. Not the blockbuster-style, more a classical representative on a high level. Drink this great effort from now within the next ten years.
Grgich Hills Estate is a wonderful place to visit. It is a family-friendly winery, and in the tasting room walk-in visitors (and dogs) are welcome. I tatsted the 2010 Cab end of 2013 on a sunny afternoon in the tasting room. At this time the tannins were very astringent. However sip for sip I recognized a gentle, nearly feminine attitude behind this wall of green tannins. So I bought one bottle - but I was definitely not sure if the tannins would become smoother over the years. Today I know it was a mistake to buy only one bottle. The potential of this wine is tremendous.
I mentioned in previous entries that I am not a supporter of the classical Steak-Cab-Pairing. This Grgich Hills Cabernet is a perfect example where the origin of this dogma may come from.
91 % Cabernet Sauvignon, 5 % Petit Verdot, 3 % Cabernet Franc , 1 % Merlot
14.7 % Alcohol
Tasted 2016-03-17 & 2016-03-18
A wonderful classical Napa Valley Cab: 2010 Grgich Hills Estate Grown
Deep cherry red; some light rims. Intensive nose of blackberries, medium-dark chocolate and morello cherries. Also a hint of Dresden stollen is noticeable. All very harmonic. At the very first beginning the mouthfeel is extremely fruity, but only for a short time. It is replaced by a spicy-sour style (in an absolutely positive sense) which remains long on the palate. Far at the end suddenly a silky attitude comes to the foreground. Of course still young, but already wonderful to drink.
The next day. Still the same impression. Perhaps a little bit smoother. Not the blockbuster-style, more a classical representative on a high level. Drink this great effort from now within the next ten years.
Grgich Hills Estate is a wonderful place to visit. It is a family-friendly winery, and in the tasting room walk-in visitors (and dogs) are welcome. I tatsted the 2010 Cab end of 2013 on a sunny afternoon in the tasting room. At this time the tannins were very astringent. However sip for sip I recognized a gentle, nearly feminine attitude behind this wall of green tannins. So I bought one bottle - but I was definitely not sure if the tannins would become smoother over the years. Today I know it was a mistake to buy only one bottle. The potential of this wine is tremendous.
I mentioned in previous entries that I am not a supporter of the classical Steak-Cab-Pairing. This Grgich Hills Cabernet is a perfect example where the origin of this dogma may come from.
Sunday, February 14. 2016
2011 Regusci Winery Patriarch (94/100)
Stags Leap District, Napa Valley, California
Cabernet Sauvignon, Merlot, Cabernet Franc
14.2% Alcohol
Tasted 2016-02-13 & 2016-02-14
Deep, dark cherry red. Rich black fruits, mocha, cold tobacco and a little bit black tea. Tannins already well-integrated. Stimulating acidity on a very fruity base. Incredibly long with velvety finish. Great stuff and already well drinkable, but of course too young.
The Patriarch is named in honour of Gaetano Regusci who founded the property in 1932. Only 500 cases were produced of this excellent Bordeaux-style blend of Cabernet Sauvignon, Merlot and Cabernet Franc. I mentioned already half a year ago in another blog entry the extraordinary quality of nearly all wines of this small winery. And indeed this is confirmed with this rustic but nevertheless extremely elegant blend. Again I have the feeling that the style is more European-oriented without copying it. Perhaps a US variant of a Pontet Canet? It would be interesting to organise a comparing tasting of these two wines. Hm. But first I need to buy more. It was the last bottle.
The next day: The Patriach is now perfectly balanced. The fruits are more dominating, the cold tobacco aromas totally gone. Now more gentle with a nice fresh attitude. A masterpiece. Pair this power pack with a a Roast Viennese-style.
Cabernet Sauvignon, Merlot, Cabernet Franc
14.2% Alcohol
Tasted 2016-02-13 & 2016-02-14
The flagship proprietary red wine of Regusci - the Patriarch
Deep, dark cherry red. Rich black fruits, mocha, cold tobacco and a little bit black tea. Tannins already well-integrated. Stimulating acidity on a very fruity base. Incredibly long with velvety finish. Great stuff and already well drinkable, but of course too young.
The Patriarch is named in honour of Gaetano Regusci who founded the property in 1932. Only 500 cases were produced of this excellent Bordeaux-style blend of Cabernet Sauvignon, Merlot and Cabernet Franc. I mentioned already half a year ago in another blog entry the extraordinary quality of nearly all wines of this small winery. And indeed this is confirmed with this rustic but nevertheless extremely elegant blend. Again I have the feeling that the style is more European-oriented without copying it. Perhaps a US variant of a Pontet Canet? It would be interesting to organise a comparing tasting of these two wines. Hm. But first I need to buy more. It was the last bottle.
The next day: The Patriach is now perfectly balanced. The fruits are more dominating, the cold tobacco aromas totally gone. Now more gentle with a nice fresh attitude. A masterpiece. Pair this power pack with a a Roast Viennese-style.
Regusci Winery - a nice and friendly place. And with very good wines.
Sunday, February 7. 2016
2010 Sebastiani Cabernet Sauvignon "Sonoma County" (91/100)
Sonoma County, California, USA
13.5% Alcohol
Tasted 2016-02-06 & 2016-02-07
Medium, bright ruby red. Rich aromas of licorice, dark chocolate and dark forest fruits with a clear tendency to Black Forest cake. Very rich on the palate with well-integrated tannins. Fruity, long, pleasant. Great stuff for a nice evening after a long working-day.
The next day: The aromas of licorice and chocolate are totally gone. Now the fruits are at the forefront with a nice claiming sharpness. Still very intensive with an unbelieveable richness for a California cab of this price (and alcohol) category. Robert Parker is totally right with his 2013 statement: "This is almost too good to believe for a wine at this price point." He rarely was more right.
Usually you should be careful with such kind of statements, but very rarely I drunk a Cab of this quality for such an amazing price. An incredible bargain and I will definitely buy more.
I opened the bottle on a Saturday evening in anticipation of the Sunday lunch prepared by my beloved wife. Based on a recipe by Rachael Ray she served a classical hot US Chilli Mac. And this typical comfort dish was a wonderful partner for this beauty. Together with the hot Chilli the sharpness of the Sebastiani Cab was converted to a velvety creaminess. Drink this great Cab now or wait for another three years. But not any longer.
13.5% Alcohol
Tasted 2016-02-06 & 2016-02-07
My bargain of the year: 2010 Sebastiani Cabernet Sauvignon "Sonoma County"
Medium, bright ruby red. Rich aromas of licorice, dark chocolate and dark forest fruits with a clear tendency to Black Forest cake. Very rich on the palate with well-integrated tannins. Fruity, long, pleasant. Great stuff for a nice evening after a long working-day.
The next day: The aromas of licorice and chocolate are totally gone. Now the fruits are at the forefront with a nice claiming sharpness. Still very intensive with an unbelieveable richness for a California cab of this price (and alcohol) category. Robert Parker is totally right with his 2013 statement: "This is almost too good to believe for a wine at this price point." He rarely was more right.
Usually you should be careful with such kind of statements, but very rarely I drunk a Cab of this quality for such an amazing price. An incredible bargain and I will definitely buy more.
I opened the bottle on a Saturday evening in anticipation of the Sunday lunch prepared by my beloved wife. Based on a recipe by Rachael Ray she served a classical hot US Chilli Mac. And this typical comfort dish was a wonderful partner for this beauty. Together with the hot Chilli the sharpness of the Sebastiani Cab was converted to a velvety creaminess. Drink this great Cab now or wait for another three years. But not any longer.
Thursday, December 24. 2015
2009 Christopher Creek Viognier "Catie's Corner Vineyard" (94/100)
Russian River Valley, California
14.5% Alcohol
Tasted 2015-11-21
Bright golden yellow without any age tones. Beautiful aromas of medium-ripe fruit: Quinces, pineapples and some bananas. In addition a touch of honey and some flower notes. On the palate creamy fruity notes. Velvety with a very long and smooth finish. Outstanding. A glorious viognier on the top.
It is not often the case that you get a chance to drink a wine at the perfect point. For this Christopher Creek Viognier this was the case. And as usual: It was coincidence. I forgot this bottle in my cellar! Shame on my database:-) - and thanks for this. Don't wait any longer. The wine will still be wonderful to drink for the next three or four years. But for now it is a masterpiece.
Pair this beauty with a not too spicy crab cake and the perfect moment will be given.
14.5% Alcohol
Tasted 2015-11-21
Bright golden yellow without any age tones. Beautiful aromas of medium-ripe fruit: Quinces, pineapples and some bananas. In addition a touch of honey and some flower notes. On the palate creamy fruity notes. Velvety with a very long and smooth finish. Outstanding. A glorious viognier on the top.
It is not often the case that you get a chance to drink a wine at the perfect point. For this Christopher Creek Viognier this was the case. And as usual: It was coincidence. I forgot this bottle in my cellar! Shame on my database:-) - and thanks for this. Don't wait any longer. The wine will still be wonderful to drink for the next three or four years. But for now it is a masterpiece.
Pair this beauty with a not too spicy crab cake and the perfect moment will be given.
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