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Comments Off on Winemaker Interview – Todd Anderson of Anderson’s Conn Valley Vineyards (ACVV)
Filed under Cabernet Sauvignon, Napa Valley, U.S. Wines by Region, Wine by Varietal, Wine Industry, Wine Tasting, Wine Tasting Notes, Winemaker Interview
Drank over a four hour decant. Nose after pour is full of menthol and alcohol that almost masks the other more subtle notes of black plum and currant with tobacco. The acidity is very high… a definite food wine, needing red meat, or ribs. The texture fills the mouth with chewy tannins that are soft, but a touch rustic. This wine needs time to decant. After an hour decant, still shows big alcohol and menthol – overpowering the cherry and raspberry peaking through. After three hours, the alcohol has blown off and subtler notes appear. The fruit has moved forward and the plum and currant are now dominating. The menthol is now a subtle after-taste. The mid-palate has tobacco, oak and vanilla moving to a dark chocolate finish that turns a touch bitter and lasts forever… This is a premium Napa Cabernet showing its chops. For those that love the Napa Cab experience, this is an excellent example of one of the best. Another year, or two in the bottle and this wine will be ready to drink. Suggested optimum drinking window: 2016-2018.
Comments Off on 2007 Anderson’s Conn Valley Vineyards Cabernet Sauvignon
Filed under Cabernet Sauvignon, Napa Valley, U.S. Wines by Region, Wine Tasting
Initial taste is hot and alcoholic, watery and missing fruit. After a 90 minute decant – the wine has evolved into a beautiful aged Cabernet Sauvignon blend. The alcohol has blown off, the tannins are soft and dusty and the blackberry and black currant is in front. A definite Dr. Jekyll and Mr. Hyde experience! This is the third 10-15 year-old premium Napa Cab I have tasted this year, and the experience has been similar. These older Napa cabs need time to open… The nose is still hot, but the fruit is prominent, with leather and loamy earth. The palate is fruit forward now, but is typical of an older wine: missing the fresh fruit, but not oxidized yet. The mid-palate has leather, oak, spice and earth with a medium-long finish of dark chocolate. The acidity is high and the tannins are very soft and subdued. The structure is solid, but the balance is a touch off. A few years earlier and the additional fruit might have offset the high acidity and alcohol. I found this enjoyable paired with a meat and cheese plate…
Had to add this postscript:
After 4 hour decant – Oh my gosh! The fruit is turning red and becoming sour raspberry. The tannins have completely resolved, but the wine is moving towards a velvet texture. The acidity has calmed down. A great example of a balanced profile. Just fantastic aged red wine! Is there enough fruit to put another 3-5 years of bottle age on this, I hope so… I have one last bottle…
Comments Off on 2004 Pahlmeyer Winery Jayson Red Blend
Filed under Bordeaux/Meritage Blend, Napa Valley, U.S. Wines by Region, Wine Tasting, Wine Tasting Notes
The alcohol is blowing off now. The nose is of black plum and blackberry, with strong cinnamon and clove spice character. Rather simple on the palate. The fruit is subdued, but in front still, with a mid-palate of powerful clove. The medium length finish is a mild, bitter dark chocolate. The bitterness becomes sour at the very end. The tannins are still present, but minimal and the acidity is still medium high. I was disappointed by the texture. The mouth-feel was a touch watery. This is a few years past its prime. This is not tasting oxidized yet. Still enjoyable and will definitely pair well with the beef that will be accompanying it.
The wine is still changing. The fruit is continuing to subside on the palate, but adding sour strawberry. The texture is continuing to evolve. The finish is lengthening and adding black pepper. The tannins are becoming a bit chewy. The acidity is becoming more prominent and the mouth-feel is building softness. Patience is paying off and the potential of this wine is starting to peak out. Amazing that a 15 year old bottle of wine can continue to evolve for two hours in the decanter!
Comments Off on 1999 Duckhorn Vineyards Merlot Three Palms Vineyard
Filed under Merlot, Napa Valley, U.S. Wines by Region, Wine by Varietal, Wine Tasting, Wine Tasting Notes

My wife and I really appreciate the producers on Spring Mountain. If your wine nirvana is mountain grown Cabernet Sauvignon, Spring Mountain will be one of your go-to AVA’s (wine growing region). We have been meaning to try Terra Valentine for quite some time. We see their sign every time down the mountain from Pride Mountain Vineyards… On our last visit, we spoke to the family over at Schweiger and they shared the story of the Wine Growers Association’s effort to keep resort development out of the Spring Mountain area. A great story of family owned wineries who love the beauty and character of their home, trying to keep it that way. The fight prompted an agreement between the wineries to allow a last right of refusal – in case of a principal’s death, the surviving winery owners would be able to purchase the land, before a sale to an outside party. I have not been able to confirm this, but I hope it is true.
Fruit forward nose with black plum, blackberry, mint, cinnamon, oak and alcohol. On the palate, this has not quite come together yet. Needs another 2-3 years in the bottle to hit its stride. Good structure, high tannins and medium-high acidity… plenty of mojo for continued bottle aging. I would put the prime drinking window at 2016 – 2019. This is moving towards a silky texture and soft tannins… I will try my other bottle in a couple of years. Strong fruit forward flavors of black fruits that follow the nose. Really enjoy the mid-palate of cinammon, vanilla, leather and a touch of mint that comes through. The oak is present, but does not overpower. A bit of milk chocolate on the finish, but it is weak. Perhaps it will improve as the fruit calms down and the tannins soften. At $30/btl. this is a great wine value from Spring Mountain Estate fruit!
Comments Off on 2008 Terra Valentine Estate Cabernet Sauvignon
Filed under Cabernet Sauvignon, Napa Valley, Spring Mountain, U.S. Wines by Region, Wine by Varietal, Wine Tasting, Wine Tasting Notes
The number of different wines out there is daunting! Just walk into any wine shop (heaven forbid a Total Wine) and your first thought is: there are hundreds (if not thousands) of wines to choose from. How do I make a decision and who knows if I will enjoy it? When I first decided to explore wine, it killed me to think of wasting good money on lousy wine… just to find a few I liked. It became very clear to me that price had no correlation to matching my taste. I would guess many of you feel the same way. So… to lessen the pain, you limit yourself to trying wines by the glass at wine bars, or attend tastings at wine shops and/or even travel to wine country to hit the tasting rooms.
The first step is to learn your palate… Do you enjoy red fruit, or black fruit flavors? Do silky, or velvety textures appeal to you? Do you enjoy some astringency in the wine? Do you drink wine by itself, or with meals? Do you prefer slightly sweet, or dry wines? Taking the time to review and decide what you like, will go a long way towards helping you select wines to try.
This can get very involved depending on your level of wine knowledge, but lets pare it down to the easiest, simplest strategies:
Many winemakers will allow each vintage of fruit to drive the wine. Some prefer to add wood, spice and vanilla flavors by selecting certain species of oak for aging. While still others will try to make the wine fruitier with whole cluster fermentation, or extended maceration. The processes really don’t matter though. Find what you like, identify the winemaker and track their labels. You will be more likely to find wines you enjoy this way.
Classic examples are:
Sauv Blanc from New Zealand typically has tropical fruit flavors, while the NorCal Sauvs are more citrusy.
Syrah dominated wines from the Northern Rhone typically have lower alcohol, are inky, with tar, floral and olive tapenade flavors added to the black fruit, while Southern Rhones are very fruity, with high alcohol, highly textured and likely to have more red, or blue fruit flavors.
Red wines from Rutherford in Napa have an interesting dusty characteristic many find enjoyable.
Again, the specifics do not matter. If you enjoy wines from a specific region, selecting others from the same region will enhance your chances of hitting on wines you can appreciate.
This is my favorite! The fruit from different vineyards makes wines taste VERY different. Examples of this are:
Cool, coastal vineyards tend to add acidity and structure. Early morning fog at inland vineyards can have the same affect.
Chalky soils can add a mineral aspect to wine – like the Chalk Hill area in Sonoma. Slate can add a flinty component like Riesling from the Mosel.
I regularly seek out wines made from vineyards whose flavors/characteristics I enjoy. It is a sound strategy for finding wines you have a better chance to appreciate.
This is the most obvious. I am sure all of you have settled on grape varieties you prefer, but this is also the least reliable strategy. There can be so much variation within wines from even the same varietal, it does not provide a dependable method for choosing wines to enjoy.
As you find success, you will notice it becomes easier to select wines to try. I have been using these strategies (and more) for many years. I am now comfortably buying wines I have not tasted via the internet and taking advantage of overstock and clearance pricing. I am hoping these ideas will help to end your waste of good money for lousy wine. Good luck and may you find many enjoyable, reasonably priced wines in your future!
Filed under Wine Collecting, Wine Education, Wine Tasting
Nose is complex, if a bit shy. The red fruit comes through – mostly raspberry and a bit of strawberry. There is a wonderful touch of wet earthy funk and a little butterscotch. The texture is very elegant. Not too heavy, more middle of the road… but very silky. Medium acidity and medium tannins. The alcohol is only slightly noticeable. Nice balance overall. The palate is fruit forward with black fruits: currant, blackberry, plum with some black raspberry peaking through. Mid-palate includes a touch of butter and vanilla and then a long finish of dark chocolate. The fruit overwhelms the structure, offering the impression of a more simple profile on the palate. Not a one-dimensional wine, but not particularly complex either. The spiciness I enjoy with most Syrahs is missing.
Comments Off on 2010 Justin Syrah
Filed under Paso Robles, U.S. Wines by Region, Wine Tasting, Wine Tasting Notes
The 2006 was a prettier vintage. It was a bit more fruit forward and a little more balanced, but this is still a wonderful effort. The nose has aromas of sour black cherries, dark chocolate, minerality and a minor floral note. The color has picked up a brownish tinge showing some age and the freshness is gone, but the palate is still showing strong acidity – making the wine still very lively in the mouth. The tannins are very subdued and the alcohol is very well integrated. The texture is gorgeous – very soft and pleasant. More old world style, focusing on balance and complexity, but not quite hitting the mark. The fruit is in front but subtle, moving to a mid-palate with vanilla, oak, leather and some mineral aspects with a medium-long finish of bitter chocolate. I enjoyed this California Pinot that didn’t follow the crowd.
Comments Off on 2007 Inman Family Pinot Noir Olivet Grange Vineyard
Filed under Pinot Noir, Russian River Valley, U.S. Wines by Region, Wine by Varietal, Wine Tasting, Wine Tasting Notes
The fourth 100% Tannat I have tasted… been trying to find this varietal from a Uruguay producer – where its new world home is located. Tannat seems to stand up well to the new world approach and fit my palate. The French Madiran version has been a bit too stark and austere for me. This wine has a bold nose, promising a highly extracted flavor profile. The nose is complex, with currant, plum, a very distinct tar note, caramelized butter and finishing with floral and vanilla notes. The acidity is high, with the characteristic very high tannins, but not the biting kind. They coat the mouth softly with astringency. The wine is textured and fills the mouth. The oak is reasonably well integrated, but noticeable. On the palate, it is fruit forward with all the black fruits: currant, blackberry, plum – then moving to tar and vanilla. The mid-palate is full of sweet dark chocolate, finishing with a pleasant bitterness that lasts a very long time. The alcohol is very well integrated at 13.5%. This wine is a bit more manipulated than I would prefer, but I like it anyway! 3-5 years in the cellar would calm the tannins a bit, but for me… it is approachable now, especially if it were accompanying red meat. Sometimes, you just want to be hit over the head by a wine. For those times, wanting a naturally big, textured, fruit-forward tannic wine, this is your ticket. Excuse me, it’s time to begin my wine journey through Uruguay…
Comments Off on On The New Wine Trail… Uruguay?
Filed under Wine Tasting, Wine Tasting Notes