Three Diverse Wines

I am constantly tasting and drinking wine so I inevitably start falling behind in my posts.  In order to start catching up this post features three completely different wines.  I imagine there should be something for everyone.  The Luberri, Seis is an outstanding value that might get you hooked on modern Rioja and will have you pouring a second glass.  The Aufranc, Vieilles Vignes is strong in personality and should benefit from a year or two in the cellar.  The Laibach, Ladybird is South African in aroma and will benefit from short-term aging.  These wines are currently available at MacArthur Beverages.

2008 Luberri Vineyards, Seis, Rioja – $13
Imported by De Maison Selections.  This wine is 100% Tempranillo sourced from 15-25 year old vines located on poor chalky clay soils.  It was fermented in stainless steel then aged for six months in French and American oak.  This was approachable right out of the glass with scented red-violet fruit on the nose.  In the mouth the gravelly fruit is medium-bodied with grapey hints and flavors of cherry, dark cranberry…berrylicious!  The flavors make way to supportive acidity and grapey tannins which are integrated into the light, flowing weight.  Towards the finish the wine becomes perfumed with spices, cinnamon, and a changing vanilla note.  Why wait? Drink now!  *** Now-2014.

2009 Domaine Pascal Aufranc, Vieilles Vignes de 1939, Chenas – $15
Imported by Wine Traditions.  This wine is 100% Gamay.  The fruit is sourced from old plots of vines planted in 1939 on the isolated Pic de Remont mountain.  The fruit is fermented in oak foudres and stainless steel vats then aged for six months in vat.  Drunk over two nights there is a pungent nose of cherry and aromas reminiscent of fruit fermented a long time in wood, along with hints of black tea.  In the mouth the flavors are light to medium in weight, a little tart with a touch of wood notes.  The ripe, grapey tannins in the aftertaste are rather nice.  On the second night, flavors of strawberry and Kirsch develop in this light wine with cherries in the middle then focused notes of stone.  The acidity makes the tongue salivate before the ripe, good textured tannins come out.  *** Now-2015.

2009 Laibach, The Ladybird, Stellenbosch – $18
Imported by Wine@34South.  This wine is a blend of 54% Merlot, 20% Cabernet Sauvignon, 17% Cabernet Franc, and 9% Petit Verdot sourced from the first certified vineyards in Stellenbosch.  The vineyards are located on deep clay soils which were planted in 1994.  The fruit is fermented in open top stainless steel tanks with combination of indigenous and inoculated yeasts.  The wine is aged for 12-15 months in 100% French oak barrels.  The nose has delicate texture with aromas of cedar and leafy, green house.  In the mouth the fruit has subtle ripeness, flavors of applewood smoked bacon, and old lavender perfume before becoming blue in flavor with plenty of acidity.  Needs a bit of cellaring to open up.  ** 2014-2017.

The 2012 Country Vintner Portfolio Tasting

This past week I attended the 2012 Country Vintner Portfolio tasting in Washington, DC.  The tasting was held in the Hamilton Live which is a music venue located underneath The Hamilton restaurant owned by the Clyde’s Restaurant Group.  The building itself was completed in 1929 and for 60 years operated as the flagship department store for Garfinckel’s.  The space itself, being a music venue, featured very dark ceilings, walls, and floors along with spot lights.  I must admit after descending through the Audubon inspired restaurant above the cavernous venue felt a bit strange for a tasting.  But despite the slightly distracting background music I was able to taste through a variety of wines simply by closing my eyes and concentrating.  Unfortunately my pictures did not turn out as well as I had hoped.  I tried to rely on the spotlights but in some cases the positioning was not good and I neglected to use a fill flash.  I spend most of my time tasting the wines and writing my notes so I am still developing my ability to ask questions and take pictures.  Despite the darkness I think personalities still come through.

The Hamilton

What was fun about this tasting is that there was a high percentage of international and national winery owners and representatives that flew out for the tasting.  So I focused on individual wineries but also stopped by the tables of Paul Hobbs Imports and Trireme Imports.  Though Bartholomew Broadbent of Broadbent Selections was present, the individual wineries in his portfolio represented themselves.  Having a bit more time than my last tasting I managed to take notes on 62 wines.

The Hamilton Live

Table 6 – The Donum Estate

Anne Moller-Racke, The Donum Estate

Of the Stemmler wines I particularly liked the Ferguson Block and of the Donum, the Russian River Valley was quite a standout.

2008 Stemmler, Pinot Noir, Estate, Sonoma County
This wine is 100% Pinot Noir which was aged in 40% new French oak.  The nose was brambly with black and red fruit.  In the mouth the red fruit was creamy yet tart with spices.  The flavors were concentrated with lots of mouthfeel and some heft.

2008 Stemmler, Pinot Noir, Ferguson Block, Carneros
This wine is 100% Pinot Noir sourced from vines planted in 1974 on gravelly, loamy clay soils. The fruit was fermented with indigenous yeasts, the wine aged for 16 months in 40% new French oak, with only the best barrels used.  The nose was a mixture of red fruit, roast earth, vanilla cake, and extinguished matches.  In the mouth there was good depth to the creamy black and blue fruit.  The flavors remained dense.  Needs time to open up.

2009 Stemmler, Pinot Noir, Nugent Vineyard, Russian River Valley
This wine is 100% Pinot Noir sourced from an 11 acre site planted in 1997. The wine undergoes malolactic fermentation and was aged for 18 months in 20% new French oak.  The nose contained brighter red fruit.  In the mouth there was some concentration, tilting towards tart fruit with appropriate acidity.  There was a good dense mouthfeel in the middle and notes of earth.

2008 Donum, Pinot Noir, Estate, Carneros
This wine is 100% Pinot Noir aged for 11 months in 70% new French oak. Only the best barrels are used.  The nose was of roasted red fruit.  In the mouth the flavors were sweeter and softer than the Stemmler wines with an underlying licorice flavor.  It turned a bit inky and dense in the aftertaste.

2008 Donum, Pinot Noir, Russian River Valley
This wine is 100% Pinot Noir aged for 16 months in 70% new French oak. Only the best barrels are used.  The nose was a touch more brambly than the Carneros Estate with a piercing, black fruit note and some cookie dough.  In the mouth the good fruit had impressive presence.  Really quite nice.

Table 9 – Paul Hobbs

Matt Hobbs, Paul Hobbs

Having last seen Matt Hobbs at the California Barrel Tasting I was excited to see that he was pouring a range of Paul Hobbs wines.  While I liked the more expensive Chardonnay, Ulises Valdez Vineyard the less expensive Cabernet Sauvignon, Napa Valley continues to be a strong offering.  The 2005 Cabernet Sauvignon, To Kalon is very enjoyable while still promising a great future.

2009 Paul Hobbs, Chardonnay, Russian River Valley
This wine is 100% Chardonnay sourced from various properties on soils derived from weathered sandstone. The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation and aged for 12 months in 52% new French oak barrels.  There was a Chardonnay nose with a touch of hard barrel toast.  In the mouth were white tropical fruits with good restraint and some barrel notes.

2009 Paul Hobbs, Chardonnay, Ulises Valdez, Russian River Valley
This wine is 100% Chardonnay sourced from the Ulisez Valdez Vineyard planted in 2002 on well-drained, brown sandy loam soils. The fruit was barrel-fermented with indigenous yeasts, underwent malolactic fermentation, and was aged 13 months in 67% new French oak barrels.  With good aromatic lift the nose reveals ripe white fruit.  In the mouth the fruit is delicate, flavorful, floral, and ample in scope.  The flavors become pastille with baking spices and creamy toast.

2009 Cross Barn, Pinot Noir, Anderson Valley
This wine is 100% Pinot Noir, fermented with indigenous and inoculated yeasts, and aged for 12 months in 23% new French oak barrels.    The nose is very fruit driven with brighter red aromas.  In the mouth the ripe fruit has a licorice note with tart/tangy cherries, and a sweet spiced finish.  Nice.

2009 Paul Hobbs, Cabernet Sauvignon, Napa Valley
This wine is 98% Cabernet Sauvignon and 2% Petite Verdot sourced from Beckstoffer Dr. Crane, Beckstoffer Las Piedras, Beckstoffer To Kalon, and Stagecoach vineyards. The fruit was fermented in stainless steel, underwent malolactic fermentation in barrels, and was aged for 20 months in 74% new French oak barrels.  There was brambly fruit on the nose.  In the mouth the flavors are rich and expansive with gritty fruit, leather notes, good grapey tannins, and a chewy finish.  Very good.

2005 Paul Hobbs, Cabernet Sauvignon, To-Kalon, Napa Valley
This wine is 100% Cabernet Sauvignon sourced from the Beckstoffer To Kalon vineyard. The fruit was fermented in stainless steel with indigenous yeasts, underwent malolactic fermentation in barrel, and was aged for 20 months in 100% new French oak barrels.  In the mouth there are flavors of baking spices and creme caramel in this seductive wine.  Well stored and still tight, nevertheless the racy red and blue fruit is lifted in the mouth with a pervasive inky quality and chewy aftertaste.  A treat to try.

2007 Paul Hobbs, Syrah, Kick Ranch, Sonoma County
This wine is 100% Syrah sourced from the Kick Ranch Vineyard planted in 2001. The fruit was fermented in stainless steel with indigenous yeasts, underwent malolactic fermentation in barrel, and was aged for 18 months in 67% new French oak barrels.  There is a familial nose with powdery, ripe fruit, and sweet spice. In the mouth the flavors are focused with black and red fruit which is tight with a linear inkiness in the finish.  Minerals and spice come out in the aftertaste.

Table 10 – Paul Hobbs Imports

Laura Corrigan, Paul Hobbs Imports

The Pulenta Estate wines show good value with  Bramare, Malbec, Machiori showing serious quality.

2011 La Flor de Pulenta Wines, Cabernet Sauvignon, Mendoza
This wine is 100% Cabernet Sauvignon sourced from vines at 3,215 feet. It underwent malolactic fermentation with 50% aged in used French oak barrels.  The nose of fruit mixed with a touch of greenhouse florals with delicate texture.  In the mouth the ripe red and blue fruit was a little racy.

2008 Pulenta Estate, Malbec, Mendoza
This wine is 100% Malbec sourced from vines at 3,215 to 3,445 feet. The wine was aged for 12 months in 100% new French oak barrels.  The nose was a little more aromatic and brambly.  In the mouth the black fruit had a cool aspect, plenty of acidity and showed firm structure.

2009 Bramare, Cabernet Sauvignon, Lujan de Cuyo, Mendoza
This wine is 100% Cabernet Sauvignon sourced from vines at 3,018 to 3,537 feet. . The fruit was fermented in stainless steel, underwent malolactic fermentation in barrel, and aged for 18 months in 70% new French and American oak barrels.  The nose was concentrated.  In the mouth the riper flavors had a powdery texture, a bit of spice, became chewy and had good ripe tannins.

2008 Bramare, Malbec, Machiori, Mendoza
This wine is 100% Malbec sourced from 50-year-old vines in the Machiori Vineyard. The fruit was fermented in stainless steel, underwent malolactic fermentation in barrel, and aged for 18 months in 37% new French and American oak barrels.  This showed cool strength and powder, the spicy tannins were well-integrated with the slightly tart red fruit.  The wine software enters the mouth then effortlessly expands to coat everything.  Nice.

Table 11 – Gouguenheim Winery

Patricio Gougenheim, Gouguenheim Winery

From this selection of value priced wines I would recommend the Malbec, Reserva.

2009 Gouguenheim, Merlot, Mendoza
This wine is 100% Merlot sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a leafy, flora nose with some texture. In the mouth the fruit had a rounder mouth feel, with powdery greenhouse notes, drying stones, and black fruit on the teeth.

2010 Gouguenheim, Syrah, Mendoza
This wine is 100% Syrah sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a young nose of fruity berries. In the mouth the fruit was fresh and controlled with some powdery sweetness.

2009 Gouguenheim, Malbec, Mendoza
This wine is 100% Malbec sourced from vines at 3,600 feet. It was aged for four months in American and French oak. There was a tight nose with floral red and black fruit and drying tannins.

2010 Gouguenheim, Malbec, Reserva, Mendoza
This wine is 100% Malbec sourced from vines at 3,600 feet. It was aged for eight months in American and French oak. There was a tight, spicy red fruit nose. In the mouth the tart red fruit had fine texture, spicy tannins, a creamy mouth feel and tilted towards brighter fruit.

Table 15 – A. A. Badenhorst Family Wines

Adi Badenhorst, A. A. Badenhorst Family Wine

Adi was great fun to taste with.  I particularly liked the Family White Blend, Red Secateurs, and Family Red Blend.  These are fun and tasty wines from South Africa with a strong personality.

2011 Badenhorst , Chenin Blanc Secateurs, Coastal Region
This wine is 100% Chenin Blanc sourced from vines mainly planted in the 1960s. The fruit was picked over 12 days and added each day to what was already fermenting. It was aged on the lees for seven months. There was a nose of nutty white fruit. In the mouth there was a big mouthfeel with creamy, nutty white fruit, delicate white peach and apricot flavors.

2009 Badenhorst, Family White Blend, Coastal Region
This wine is a blend of 29% Chenin Blanc, 23% Roussane, 10% Grenache Blanc, 11% Viognier, 11% Chardonnay, 5% Colombard, 5% Grenache Gris, 2% Verdehlo, 2% Semillon, and 2% Clairette Blanche. The fruit was fermented with indigenous yeasts and aged for 13 months in 500 and 600 liter old oak casks before blending and a further 6-8 months aging on the lees in a single concrete tank. This revealed ripe fruit, slightly nutty with good integration of fruit and acidity, along with texture, some depth, and sweet spice.

2011 Badenhorst, Rose Secateurs, South Africa
This wine is a blend of Cinsault, Shiraz, and Grenache. The Cinsault was sourced from vines planted in 1963 with the Grenache sourced from vines planted in 1951. This seemed old-school with a hint of cheese.

2010 Badenhorst, Red Secateurs, Coastal Region
This wine is a blend of Shiraz, Cabernet Sauvignon, Carignan, Cinsault, and Grenache sourced from granite soils. The fruit is fermented in cement tanks then aged for 14 months on the lees in casks, foudres, and cement tanks. There was a nice Rhone nose with some roasted earth. In the mouth the bright red fruit took on weight with air along with old-style perfume, a racy aspect, along with spicy, very fine drying tannins. There was black fruit in the finish. Very easy to drink.

2007 Badenhorst, Family Red Blend, Coastal Region
This wine is a blend of 80% Shiraz, 10% Mourvedre, 7% Cinsault or Cape Hermitage, and 3% Grenache. The fruit is stomped by food and fermented with indigenous yeasts. It was then age for 16 months in 500 liter used casks. There was a delicate, fruity nose with a hint of bramble. In the mouth the minerally red fruit was fresh and mixed with ripe tannins and a hint of white citrus peel flesh. Very young and in need of age.

Table 16 – Glenelly Estate

Nicolas Bureau, Glenelly

From May de Lencquesaing the previous owner of Chateau Pichon Longueville Comtesse de Lalande in Bordeaux these, are serious, classically made wines.  I particularly liked the 2009 Cabernet Sauvignon and the 2008 Lady May.  I would be curious to try the Lady May in several years.

2009 Glenelly, Cabernet Sauvignon, Stellenbosch
This wine is 100% Cabernet Sauvignon which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 12 months in 33% new oak.  There was a nose of greenhouse florals and a bit of roast.  In the mouth the approachable flavors were of dark red fruit, violets, racy, and a little spicy.  Definitely enjoyable.

2010 Glenelly, Cabernet Sauvignon, Stellenbosch
This wine is 100% Cabernet Sauvignon which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 12 months in 33% new oak.  This nose was young with similar with greenhouse florals and roast.  In the mouth the flavors were more delicate than the 2009 with spunti notes.  The wine was delicate with spicy, very fine tannins.

2007 Glenelly, Grand Vin de Glenelly, Stellenbosch
This wine is a blend of 44% Shiraz, 31% Cabernet Sauvignon, 24% Merlot, and 1% Petit Verdot which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 18 months in 33% new oak.  The tight nose was slightly mature.  There were lean, delicate dark purple fruit to this restrained wine.  Seem classical for aging.

2008 Glenelly, Lady May, Stellenbosch
This wine is a blend of 91% Cabernet Sauvignon and 9% Petit Verdot which was fermented with natural yeasts in stainless steel tanks. It underwent malolactic fermentation in French oak barrels then was aged for 24 months in 33% new oak.  The nose was finely textured and enjoyable.  In the mouth there was good concentration and leafy floral flavors which were still tight.  There were fine, expensive tasting tannins in this wine with a finish which was racy, nice, and supported by good acidity.  Very good.

Table 17 – Warwick Wine Estate and Vilafonte

Mike Ratcliffe, Warwick Estate and Vilafonte

After drinking Warwick Wines for a decade it was a treat to meet Mike Ratcliff.  The Three Cape Ladies is in need of age but the Vilafonte, Series C reveals hints of development and is downright attractive.  Be sure to check out the upcoming James Bond movie where 007 enjoys a glass of the Three Cape Ladies.

2008 Warwick, Pinotage, Old Vines, Stellenbosch
This wine is 100% Pinotage which was aged for 18 months in second and third use 225 liter barrels. There was a nose of ripe red fruit. In the mouth the flavors were red with linear acidity then a racy black fruit with a fine texture.

2009 Warwick, Three Cape Ladies, Stellenbosch
This wine is a blend of Cabernet Sauvignon, Shiraz, and Pinotage which was fermented in stainless steel tanks. It underwent malolactic fermentation then aged for 28 months in 33% new 225 liter French oak barrels. The ripe red and black fruit was structured and tight, will greatly benefit from age.

2007 Vilafonte, Series M
This wine is a blend of 32% Cabernet Sauvignon, 32% Merlot, 30% Cabernet Franc, and 5% Malbec. There was good fruit on the nose which was expressive and articulate. In the mouth there was black and red fruit which was juicy. Needs a few years to express itself.

2006 Vilafonte, Series C
This wine is a blend of 54% Cabernet Sauvignon, 40% Merlot, and 6% Cabernet Franc. Though more structured there was a really nice mouthfeel with black fruit flavors, minerals, cedar, expansive flavors, and long aftertaste. Quite nice.

Table 18 – Semeli Estate Winery and Dalamaras

Leonidas, Semeli Estate Winery and Kostis, Dalamaras

The Semeli wines were of lighter personality.  The 2005 Dalamaras had an interesting nose and showed drier and lighter in the mouth than I expected.  The oldest Greek wine I have had yet and it has plenty of life ahead.

2010 Semeli, Feast, Agiorgitiko, Peloponnese
There was a good floral nose of red and blue fruits. In the mouth the red and black fruit mixed with plenty of acidity, stones, was light in the mouth and a touch soft.

2010 Semeli, Agiorgitiko, Peloponnese
This had a floral nose, a bit darker and riper, with some structure and hints of raciness.

2005 Dalamaras, Paliokalias, Xinomavro, Naoussa
This wine is 100% Xinomavro. There was a light to medium-strength maturing nose. There were drier, mature flavors in the mouth with lots of salivating acidity. It took on some dark red fruit and became a little racy.

Table 19 – Trireme Imports

Josh Lavis, Trireme Imports

I knew I had to taste the wines of Trireme Imports since I am on a bit of a Greek wine kick.  Of the white wines I enjoyed the Hatzidakis, Assyrtiko and for the reds the Nikiforou Cellars, Red Blend.

2010 Petros Honas, Phelonoe, Muscat, Limnos
This wine is 100% Muscat. The nose was very aromatic with floral and ripe fruit aromas. In the mouth it was very dry with a nutty flavor.

2010 Hatzidakis, Assyrtiko, Santorini
This wine is mostly Assyrtiko with some Athiri and Aidini. There was a very light, delicate nose. In the mouth it was a little richer with a focused core throughout and something akin to flor. There was a good mouth feel and some spice along with a saline quality.

2010 G. Lafazanis, Epicus, Agiorgitiko, Peloponnese
This wine is 100% Agiorgitiko. There was a light nose of floral fruit and a touch of caramel. In the mouth the br red fruit turned grapey, was light in flavor, a little soft, with a bit of a citric finish.

2009 Nikiforou Cellars, Red Blend, Peloponnese
This wine is a blend of 80% Agiorgitiko and 20% Grenache. There was a nice nose, showing more mature aromas including wood box. The mouth was fresher and younger thought it still followed the nose a bit but more bright and grapey.

Table 20 – Quinta das Arcas

Antonio Montiero, Quinta das Arcas

The Tinto will make for a good spring wine and still reasonably, priced the Tapada de Villa, Reserva was my favorite of these three wines.

2010 Conde Villar, Tinto, Regional, Alentejo
This wine is a blend of Aragonez, Trincadeira, Allicante Bouschet, and Touriga Nacional.  Aromas of bright red fruit with a touch of floral on the nose.  In the mouth the fruit was quite ripe with black and red fruit, floral component, and grapey character.

2009 Conde Villar, Tapada de Villa, Alentejo
This wine is a blend of Allicante Bouschet, Touriga Nacional, Aragonez, and Trincadeira.  The nose was more lifted than the Tinto with piercing red fruit and chocolate aromas.  In the mouth the tart red fruit mixed with old perfume then softened up with light acidity as the flavors followed the nose.  It wrapped up with strong and spicy fine tannins.

2009 Conde Villa, Tapada de Villa, Reserva, Alentejo
This wine is a blend of Allicante Bouschet, Aragonez, and Alfrocheiro.  Produced in only the best years the nose was of blacker fruit, a touch floral with sweet aromas.  In the mouth the flavors were more lifted with lanolin, a good delicate strength, black fruit in the finish, and powerful grapey fine tannins in the aftertaste.

Table 21 – Quinta do Crasto

Miguel Roquette, Quinta do Crasto

I have enjoyed the well-priced Tinto before so was pleased to see the Superior show well and would definitely recommend trying the Old Vines, Reserva in five or more years.

2009 Quinta do Crasto, Flor De Crasto, Douro
This wine is a blend of Tinta Roriz, Touriga Franca, and Touriga Nacional sourced from 8-10 year old vines on soils of schist. It was fermented and aged in stainless steel. The nose was expressive with fruity, grapey aromas. In the mouth the slightly ripe fruit was fresh, perfumed with simpler flavors. This was a nose driven wine.

2009 Quinta do Crasto, Tinto, Douro
This wine is a blend of Tinta Roriz, Touriga Franca, and Touriga Nacional sourced from 20+ year old vines on soils of schist. It was fermented and aged in stainless steel. The nose revealed darker fruits along with red grapey aromas. In the mouth the chewy red and blue fruit had some perfumed, a nice finish, and the right amount of drying tannins.

2009 Quinta do Crasto, Superior, Douro
This wine is a blend of Touriga Nacional, Tinta Roriz, Touriga Franca, and Souzao sourced from old vines on soils of Schist. It was fermented in stainless steel and aged for 12 months in 225 liter French oak barrels. There was more depth to the fruit in the nose. In the mouth the medium bodied wine had hints of sweet spice, perfume, and a longer finish. There was red fruit and perfumed lavender in the aftertaste. Will age well.

2009 Qiunta do Crasto, Old Vines, Reserva, Douro
This is a field blend of 35+ varietals averaging over 70 years of age. The food trodden fruit is then aged for 16 months in 85% French and 15% American oak barrels. Though double-decanted one hour prior the dark brambly nose did not give up much. There was a good mouthfeel, depth to the fruit, ripe tannins, and overall pleasure.

Table 23 – Grupo Pesquera

Miguel Angel Bocos, Grupo Pesquera

All of these wines are 100% Tempranillo so this was an interesting selection to taste through.  The El Vinculo was the largest of all of them, the two Pesquera are young and in need of age to reveal themselves.  I still think the Dehsa La Granja is quite attractive and strongly priced for the quality.
2005 El Vinculo, Crianza, La Mancha
This wine is 100% Tempranillo which was aged for 18 months in new American oak barrels. There was a nose of maturing red fruit. In the mouth this wine was riper and bigger with flavors of dried Asian noodles, some black fruit, supporting acidity, and a pervasive aftertaste.

2008 Condado de Haza, Ribera del Duero
This wine is 100% Tempranillo which underwent malolactic fermentation and was aged for 15 months in mostly American oak. There was stinky red fruit with sweaty leather on the nose. In the mouth there were red grapefruit flavors at first followed by young, light, and simpler bright red fruit.

2005 Dehesa La Granja, Zamora
This wine is 100% Tempranillo which underwent malolactic fermentation in new oak barriques followed by aging for two years in barrel. There was a slightly brambly red fruit nose with a hint of balsam. In the mouth there was good mouthfeel to the young and focused fruit. The good acidity mixed with drying tannins. This is at a young stage and needs age. Tasty.

2000 Dehesa La Granja, Seleccion, Zamora
This wine is 100% Tempranillo which was aged for 30 months in new French barriques. The nose was mature with a little cedar but remained tight. In the mouth there was good minerality, racy flavors with easily expanded in the mouth. There were old oak notes and black fruit in the finish.

2008 Pesquera, Reserva, Ribera del Duero
This wine is 100% Tempranillo which was aged for 24 months in American oak barrels. The nose revealed hard black and floral aromas supported by some red grapefruit. In the mouth the delicate red fruit had red citrus back it then drying tannins.

2008 Pesquera, Tinto, Ribera del Duero
This wine is 100% Tempranillo which was aged for 18 months in American oak barrels. There was a young, tight nose. In the mouth the red and blue fruit was a bit chewy followed by a grapey finish and drying tannins. Needs age.

Table 28 – Dr. Fischer

Karin Fischer, Dr. Fischer

Karin Fischer aims to make mineral-driven wines that are food friendly.  Both of these wines show good characteristics.

2010 Dr. Fischer, Riesling, Estate
There was a light nose of white fruit and apricots. In the mouth the wine showed focus with nice, crisp perfumed white fruit which turned towards grapefruit.

2010 Dr. Fischer, Riesling, Ockfener Bockstein Kabinett, Mosel
There was a ripe and fresh nose. In the mouth the flavors were very precise, with lots of minerals, orange-like citrus notes, and a dry finish.

Table 28 – Weingut Fitz-Ritter

Achim Eberle, Weingut Fitz-Ritter

The Sekt was an easy-going drink but since I do not drink much Gewurtztraminer these days I was curious to try the Spatlese.  Though I would prefer a bit more acidity for this sweeter wine, it is nonetheless quite interesting with its melons, rose, and old-perfume.

NV Weingut Fitz-Ritter, Riesling Sekt, Pfalz
This wine is 100% Riesling. There was light, yeasty, delicate fruit on the nose. In the mouth it was apple-like with very crisp entrance into the mouth, very fine bubble, along with a good mouthfeel and acidity.

2010 Weingut Fitz-Ritter, Gewurtztraminer Spatlese, Pfalz
There was a medium strength nose of melons and ripe, floral fruit. In the mouth there were floral, rose notes, a touch of sweetness and perhaps lychee through. There was a long finish with old-perfume flavors.

Table 29 – Weingut Georg Albrecht Schneider

Ursula Muller, Weingut Georg Albrecht Schneider and Weingut Muller

I must admit I particularly liked the red Dornfelder Trocken.

2009 Schneider, Dornfelder Trocken, Rheinhessen  
The nose was very fresh with bright red cherry aromas. In the mouth the fruit was very focused, floral, and with a mineral vein before taking on black red fruit and good acidity.

2009 Schneider, Riesling, Niersteiner Paterberg Kabinett, Rheinhessen
The nose was light with medium to dark yellow fruit. In the mouth there was ripe, yellow and white fruit, underlying acidity and minerals. There was some residual sweetness.

2010 Schneider, Riesling, Niersteiner Hipping Spatlese, Rheinhessen
There was a delicate yet lively nose. In the mouth the floral yellow fruit was ripe with plenty of acidity and a long, textured finish.

Table 29 – Biohof Pratsch

Jan Kux, Naturally Organic Agriculture, Biohof Pratsch

Of these three wines I enjoyed the Gruner Veltliner Rotenpullen for its balance of minerals and acidity.  One could drink this wine without food, which is typically what I do.

2011 Biohof Pratsch, Gruner Veltliner, Weinviertel
This had a nose of apples and yellow fruit. In the mouth there was almost piercing acidity, calcium like minerals, and a dry aftertaste.

2010 Biohof Pratsch, Zweigelt, Weinviertel
There was a light red nose. In the mouth the young, grapey flavors mixed with good acidity, some texture, and purple flavors in the finish.

2010 Biohof Pratsch, Gruner Veltliner Rotenpullen, Weinviertel
This revealed stones on the nose. It was richer in the mouth with stones, and more focus.

The 2012 Bacchus Importers Portfolio Tasting

Baltimore

This week I took the time to drive up to Baltimore for the Bacchus Importers 2012 Portfolio Tasting held at the Hippodrome Theatre.  Built in 1914 the Hippodrome contains an intimate hall lit primarily by natural light from the large windows.  The tables were arranged around the walls of the hall and also in a rectangle at the center.  Together they held almost 400 different wines.  Just outside of the hall there were tables holding some 75+ different spirits.  Though only a fraction of the Bacchus portfolio there were more than enough selections for the afternoon at all price points.  I knew that could only stay for two and a half hours so I decided to visit both individual wineries and importers.  A large number of people attended this tasting and in looking at name tags it appeared that almost every restaurant, wine bar, and wine store in Maryland, DC, and Virginia were present.  There was quite a buzz and press of people mid-afternoon, clearly illustrating the importance of wine in this region.

The Hippodrome Theatre

Though a single pour at a portfolio tasting is no substitude for properly tasting through an entire bottle, with focus and note taking, I find that the broad exposure is particularly informative.  Equally important for me is to meet other people.  The majority of my posts are generated from wines tasted at home and as of yet, importers, distributors, and wineries do not appear at my doorstep.  So this Spring I am doing my best to head out to these portfolio tastings to expand my relationships.  I spent part of the tasting with Shane Verburg, who not only works at Bacchus Importers but is also my friend and neighbor.  I am particularly thankful for the introduction to wines I had never tried before.

Below you will find my tasting notes, again these are more impressions, but they should give some idea about the wines I tasted.  I managed to taste 49 wines from 12 tables.  The wines are organized alphabetically by the table they were located at and within a table, by the order in which they were tasted.

Breggo

This was my first time tasting the wines of Breggo.  I thought the 2009 Pinot Noir was drinking quite well now and will develop over the  short-term.  Of the single vineyards I preferred the Savoy and think this will make a fine candidate for aging.

Lee Abraham, Breggo/Cliff Lede

2010 Breggo, Pinot Gris, Wiley Vineyard,  Anderson Valley
This wine is 100% Pinot Gris which was whole cluster pressed, fermented in neutral French oak.  It saw no malolactic fermentation and was aged for 10 months sur lie in barrel.  The nose was fruity with old perfume and did not reveal what was about to surface. In the mouth there was super ripe and sweet fruit with spice, almost tasted of residual sugar.

2009 Breggo, Pinot Noir, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 10 months in 44% new 60-gallon French oak barrels.  The restrained nose contained darker fruit. In the mouth there were ripe and dark, black fruit. The ripe flavors quickly focused to linear, fruity, and well delivered profile. Tasty.

2009 Breggo, Pinot Noir, Ferrington Vineyard, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 15 months in 56% new 60-gallon French oak barrels. There was a nose of red fruit with some dark roast hints. In the mouth this was ripe and sweet at first but developed structure with a good racy finish.

2009 Breggo, Pinot Noir, Savoy Vineyard, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 15 months in 63% new 60-gallon French oak barrels.  There was a dark nose, almost stinky. In the mouth the darker fruit bore some minerality with chewy dark fruit in the finish, fine+, spicy tannins, and ripe notes in the aftertaste. Young should develop quite well.

Brewer-Clifton

It was a treat to meet Greg Brewer and to taste his wines.  The Santa Rita Hills wines are produced from fruit sourced from multiple vineyard sites including Mount Carmel.  The Mount Carmel wines are specifically from that vineyard site with the soils featuring more clay and limestone.  Each varietal is handled the same regardless of vineyard site.  The simplicity of the tasting showcased the differences of the vineyard blend of the Santa Rita Hills wines against that of Mount Carmel.  The Chardonnays clearly need several years of age to loosen up.  I thought both of the Pinot Noirs were quite interesting and though young, were quite engaging.

Greg Brewer, Brewer-Clifton

2009 Brewer-Clifton, Chardonnay, Santa Rita Hills
There was a very subtle nose. In the mouth the precise fruit was almost tart with plenty of acidity that turned towards an apple-like profile. The finish was lifted with a touch of wood? along with good texture in the afteratse. Needs time.

2009 Brewer-Clifton, Chardonnay, Mount Carmel, Santa Rita Hills
This nose was a touch more aromatic with hints of ripe yellow fruit. The initial burst of fruit covered the mouth with acidity peaking in the ethereal finish.

2009 Brewer-Clifton, Pinot Noir, Santa Rita Hills
This was very aromatic with a lifted and finely textured nose of red and blue fruit along with some floral aromas. In the mouth the red fruit was floral with lavender flavors and a good aftertaste revealing ripeness and sweet spice. The sides of the tongue were coated with minerals and black fruit. Really, quite nice.

2009 Brewer-Clifton, Pinot Noir, Mount Carmel, Santa Rita Hills
This was darker with a low-lying nose. In the mouth the bright, tart red fruit moved to floral, minerally black fruit in the middle. It was quite lively as it stuck to the mouth and tongue. Good texture and flavorful tannins.

The Crowd at Full-Swing

Cliff Lede

These were also poured by Lee Abraham.  The regular Cabernet Sauvignon Stags Leap District (SLD) showed strong immediate presence and while it will develop with age, was enjoyable for its youthful vigor.  The Poetry stepped this up and was particularly appealing for its quiet power.

2010 Cliff Lede, Sauvignon Blanc, Napa Valley
This wine is 99% Sauvignon blanc and 1% Semillon.  The fruit was fermented in 66% stainless steel tanks, 26% French oak barrels, 7% concrete eggs, and 1% stainless steel drums.  There was no malolactic fermentation.   The nose was leaner and grassier. In the mouth the flavors were greener with grassy notes and dried herbs. There is an approachable softness and notes of apricot in the finish.

2009 Cliff Lede, Cabernet Sauvignon, Stags Leap District
This wine is a blend of 90% Cabernet Sauvignon, 6% Petit Verdot, 2% Malbec, 1% Merlot, and 1% Cabernet Franc which was aged for 17 months in 60% new French oak. The nose was interesting with red and blue fruit, a bit of herbs, with good aromas reminiscent of traditional Bordeaux. In the mouth the flavors were very forward, racy, and perfumed before dark blue and black fruits come out. The drying tannins are well integrated and there was a good aftertaste. Approachable but will age.

2009 Cliff Lede, Cabernet Sauvignon, Poetry, Stags Leap District
This wine is a blend of 78% Cabernet Sauvignon, 11% Cabernet Franc, 8% Merlot, 2% Petit Verdot, and 1% Malbec which was aged for 18 months in new Frnech oak. The nose was restrained with blue fruit than tart red notes. In the mouth the focused fruit was racy with blue and black flavors, minerality, and a quiet power. There was black fruit in the aftertaste along with spicy, drying tannins.

Crew Wine

Shane wanted me to try this “grapefruit stick” and boy was it ever.  I could smell the wine as it was poured into my glass from a few feet away but in the mouth it showed good balance. Definitely fun.

2011 Chasing Venus, Sauvignon Blanc, Marlborough, New Zealand
This wine is 100% Sauvignon Blanc suorced from four different vineyard sites.  This certainly was a grapefruit stick! The grapefruit aromas leapt out of the glass. In the mouth it was more restrained, almost prickly, with grapefruit flavors and a tart citrus–peel aftertaste. A good fruit monster.

De Maison Selections

It was a pleasure to see Steven Alexander again after the Los Tres Mosqueteros tasting.  I only tried three wines which I did not taste previously. All three were different and good.  The Dominio de Bibei should be aged so the others make good short-term wines.

Steven Alexander, De Maison Selections

2010 Juan d’Angura, Garnatxa, Montsant, Spain
This wine is 100% Garnatxa sourced from 15 year old vines on chalky clay soils.  The fruit was fermented in stainless steel.  The good nose revealed focused red fruit and perfume. In the mouth there were ripe berries and strawberry candy. This clean wine had a haunting perfume in the aftertaste and perhaps some inky minerals.

2007 Dominio de Bibei, Lalama, Ribera Sacra, Spain
This wine is a blend of 91% Mencia, 6% Garnacha, and 3% Mouraton sourced from 15-100 year old vines located in slate and clay soils.  It was fermented with indigenous yeatss in 85% foudre and 15% open barrels.  It was then aged for 21 months in 65% used French oak barrels and 35% foudre.  The nose was scented with lifted red fruit. In the mouth the good flavors turned towards tart red fruit and stones, which was focused and clean.  This should be cellared.

2007 La Granja Nuestra Senora de Remelluri, Rioja, Spain
This wine is a blend of 90% Tempranillo, 5% Garnacha, and 5% Graciano sourced from 10-90+ year old vines on calcareous clay soils. It was fermented in stainless steel and wood vats then aged for 16 months in 6 year old French and American oak. There was a modern, dark complex nose of red fruit and florals. The well-done flavors were dark and restrained with spicess and a supple lightness that filled the mouth.  I find this quite approachable.

Louis Dressner

I only  sampled three wines and picked the Domaine Bernard Baudry because I seem to have drunk more Chinon this past year.  While both were good I particularly liked the Les Grezaux.

Josefa Concannon, Louis Dressner and Jean-Paul Brun, Domaine des Terres Dorées

2010 Domaine Bernard Baudry, Les Granges, Chinon
This wine is 100% Cabernet Franc sourced from a 6 hectare parcel  of vines planted between 1985 and 1988 on gravel and sand soils with clay-silica.  The fruit was fermented in vat then aged for seven months in barrel.  There was a light nose of delicate red fruit with some perfume. In the mouth there was tart red fruit which followed the nose, underlying perfume, and light but fine drying tannins.

2010 Domaine Bernard Baudry, Les Grezeaux, Chinon
This is 100% Cabernet Franc sourced from an old vines on limestone rich soils.  This had a nose of brambly fruit and lifted perfume. There was great presence as the mouth followed the nose before taking on light red fruit in the finish and a good aftertaste complete with drying tannins.

2010 Chateau d’Oupia, Minervois
This wine is a blend of 50% Carignan, 40% Syrah, and 10% Grenache sourced from 50+ year old vines on soils of rocky clay, clay, and limestone.The restrained nose had aromas of harder, black-red fruit. In the mouth there was controlled ripeness, red grapefruit, and some inkiness. This will age and eventually shine.

DuMOL

This was a fun tasting as I enjoy comparisons. The Clare, Chloe, and Isobel were a bit more delicate and nuanced than the Russian River Valley but the Chloe stood above all with the articulate depth of its flavors.

Tom Pillsbury, DuMOL

2009 DuMOL, Chardonnay, Russian River Valley
This wine is 100% Chardonnay sourced from Dutton Ranch, estate, Heintz, Ritchie, and Hyde vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 15 months in 40% new French oak.   The nose had richer, yellower fruit along with some barrel nose. The rich mouthfeel was lifted with good weight and the flavors approached that of tropical. It was racy with sweet baking spices and toast in the aftertaste. This should be broadly appealing.

2009 DuMOL, Chardonnay, Clare, Russian River Valley
This wine is 100% Chardonnay sourced from the Hyde Vineyard.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 16 months on the lees in 50% new French oak.  This had a more delicate nose of yellow fruit and ripeness. In the mouth the fruit was ripe but focused with a delicate midpalate and textured tannins. There was a long aftertaste. Very nice.

2009 DuMOL, Chardonnay, Chloe, Russian River Valley
This wine is 100% Chardonnay sourced from the Ritchie, Searby, and Lorenzo vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 16 months on the lees in 50% new French oak. This revealed yellow and green (think apple) fruit with a lighter balance than the Clare but was deep and more articulate. In the mouth the youthful fruity flavors were expansive with good mouthfeel and seamlessly integrated acidity. There is a lot of depth to this wine and good baking spices in the aftertaste.  Lovely.

2009 DuMOL, Chardonnay, Isobel, Russian River Valley
This wine is 100% Chardonnay sourced from the Heintz Vineyard.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 14 months on the lees in 50% new French oak. This revealed restrained yellow fruit on the nose. In the mouth the flavors burst in with bright, almost tart, yellow fruit. Good overall texture. This definitely needs time to settle down as compared to the others.

2009 DuMOL, Pinot Noir, Russian River Valley
This wine is 100% Pinot Noir sourced from the seven vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 11 months in 40% new French oak.There was an aromatic Pinot Noir nose. In the mouth the racy blue fruit comes out at first then a good mouthfeel, followed spicy blue-black fruit. Very approachable.

Europvin

I thought the CUNE showed a bit tight but Mauro was great in its youth and should easily benefit from several years worth of age.

Nic Bradley, Europvin

2007 CUNE, Reserva, Rioja, Spain
The nose was scented with dark, red fruit. In the mouth there was a quick burst of flavor before becoming restrained. Modern with some tannis, and a bit focused at this point it is a solid wine that should last for the mid term.

2008 Bodegas Mauro, Crianza, VdT de Castilla y Leon, Spain
This wine is a blend of 86% Tempranillo and 14% Syrah from the Tudela de Duero and Santibanez de Valcorba vineyards.  It was aged for 16 months in French and American oak.  This was nice with a lift nose containing notes of roast. In the mouth the wine was racy with some old-school flavors, a touch of perfume, and spicy tannins. I particularly liked the darker aspect. Give this a few years to develop.

Hanzell Vineyards

What a treat to taste the wines of Hanzell.  Like the Brewer-Clifton wines I felt the Chardonnays will clearly develop from several years worth of age whereas the Pinot Noir show good approachfulness right now.  And they will age as well.

John Buckley, Hanzell Vineyards

2010 Hanzell Vineyards, Sebella, Chardonnay, Sonoma Valley
This wine is 100% Chardonnay from younger vines which was fermented in stainless steel then aged in neutral oak.  The nose revealed fresh, young, yellow-green fruit that was ripe. In the mouth there was fresh fruit, youthful flavors with a good mouthfeel that moved towards crispness. This mouthfilling wine left the impression of slight tannins. Needs a few years to unwind.

2009 Hanzell Vineyards, Chardonnay, Sonoma Valley
This wine is 100% Chardonnay sourced from vines averaging 30 years of age.The nose was darker than the Sebella with floral, yeast, and barrel components. In the mouth there was restrained, fresh fruit with a bigger mouth feel, nice ripe yellow fruit, a citrus aspect, and an aftertaste with good ripeness. Needs age.

2009 Hanzell Vineyards, Pinot Noir, Sonoma Valley
This had a light nose of ripe cherries and Pinot Noir fruit, a hint of blue fruit, and overall good depth. In the mouth the red and blue fruit was structured with somewhat ethereal flavors of black fruit and minerals. In the finish there were fine but ripe tannins. This was quite enjoyable right now.

Marc de Grazia

I met Todd Ruby last November when he poured several wines at MacArthur Beverages, including selections from Chehalem.  Though I really liked the Chehalem wines I decided to skip them at this tasting since I had sampled a few before and had not had these Italian selections.  I particularly liked the Fattoria Le Terrazze and San Filippo.

Todd Ruby, Pouring Marc de Grazia

2010 De Angelis Gioacchino, Rosso, Lacrima Christi del Vesuvio, Italy
This wine is a blend of 60% Piedirosso and 40% Aglianico.The nose contained red fruit with a subdued floral perfume. In the mouth there was almost cool, sweet tuna-sushi fruit (for lack of a better description and not negative) and an earthy tone.

2009 Fattoria Le Terrazze, Rosso Conero, Italy
This wine is 100% Montepulciano sourced from vines planted in 1999 and 2001 on calcarous clay and sandy soils.  It was aged for 12 months in medium-sized oak casks.  The nose was enjoyable with good red and blue fruit. In the mouth the flavors were ripe, perfumed, and a bit spicy before its dark power expanded in the finish. Nice stuff.

2010 Giovanni Corino, Dolcetto d’Alba, Italy
There was youthful, purplish fruit on the nose. In the mouth there were flavors of red and purple fruit, puckering dry tannins, and a hint of perfume. Needs short term aging.

2006 San Filippo, Le Lucere, Brunello di Montalcino, Italy
This wine is 100% Sangiovese Rosso which was fermented in stainless steel, underwent malolactic fermentation in cement vats, stainless steel, and wood then aged for 24 months in barrels and barriques.  This had an inky, black fruited, perfumed nose. In the mouth there were good flavors of purple fruit and wood box in this mouthfilling, well-done wine. The tannins were ultra-fine.

Oasis Wines

Shane brought me over to Steve Ward’s table where I camped out at one end so that I could taste through the selections on his table.   Steve patiently walked me through all of the wines, which is fortunate because so many were tasty.  If I had to highlight a few: Bibbiano, Montornello, the Piaggia, Riserva, the Steltzner, Claret, the Vina von Siebenthal, Carmenere, and the Sean Thackery, Orion.

Steve Ward, Oasis Wines

2009 Bibbiano, Chianti Classico, Italy
This fruit is fermented in cement tanks then aged from 7-10 months in Slavonian oak.  The nose revealed interesting berries, raspberry and blue notes. In the mouth the flavors were earthy with more acidic red fruit, along with fine+ tannins in the aftertaste.

2009 Bibbiano, Montornello, Chianti Classico, Italy
This wine is 100% Sangiovese sourced from the Montornello parcel which was aged for 10-12 months in Slavonian oak casks.  The nose was more lifted with red fruit and a touch of floral aromas. With riper flavors in the mouth came dried spices and herbs, more drying tannins, and a bit of a racy character. Quite nice and definitely a lovely single parcel.

2008 Piaggia, Riserva, Carmignano, Italy
This wine is a blend of 70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, and 10% Merlot.  The wine underwent malolactic fermentation and aging for 18 months in French oak barriques.  The nose revealed red cherry and ripe fruits. In the mouth there were neat racy flavors, a great aged component, wood box, and all around a great Italian wine.

2008 Piaggia, Il Sasso, Carmignano, Italy
This wine is a blend of 70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, and 10% Merlot.  The wine underwent malolactic fermentation and aging for 18 months in French oak barriques.The nose was lifted and floral with ripe red fruit and tobacco. In the mouth the dark red fruit was more approachable, with perfume, lipstick, and a touch of earth.

2009 Steltzner Vineyards, Claret, Napa Valley
This wine is a blend of 64% Cabernet Sauvignon, 23% Cabernet Franc, and 13% Merlot which was aged for 22 months in French oak..  The nose was perfumed with licorice, blue fruits, and flowers. In the mouth the ripe black and blue fruit mixed with an old-perfume component before the fruit turned redder. The aftertaste carried perfumed tart red fruit, some sweetness, and fine tannins.

NV Sean Thackery, Pleiades XXII Old Vines, California
The nose showed bright, fruity-tooty aromas along with flowers. In the mouth there was a floral-soap component (for lack of a better description) with the perfume following the nose. The flavors become lifted and redder before taking on old perfume notes. Unique.

2009 Vina von Siebenthal, Carmenere, Valle de Aconcagua, Chile
This wine is a blend of approximately 90% Carmenere and 10% Cabernet Sauvignon which was fermented in stainless steel then aged for four months in French oak..  The aromatic and lovely nose had some good hints of barnyard stink. In the mout the flavors were red, with lipstick raciness, a little chewy then it expanded effortlessly in the mouth with a hint of minerals and a strong finish. Tasty.

2008 Vina von Siebenthal, Carabantes, Syrah, Valle de Aconcagua, Chile 
This wine is an approximate blend of 85% Syrah, 10% Cabernet Sauvignon, and 5% Petit Verdot which was fermented in stainless steel tanks then aged for 14 months in new barrels.  There was a more restrained nose of red candy. In the mouth cooler red fruit made was to young, inky flavors, and lots of fine drying tannins.

2009 Sean Thackery, Orion, Rossi Vineyard, St. Helena
There was a dark nose with aromas of lavender. In the mouth the low-lying dark fruit had power, seemed soft, but there was support along with perfume and acidity. With old school aromas and flavors this wrapped up with nice, sweet spices in the aftertaste. Needs age.

Shafer Winery

My Shafer Winery experience is limited to a few vintages of Chardonnay, Red Shoulder Ranch, Firebreak, and Relentless. Though the Hillside Select is sold out Shafer kindly sent over a few bottles so everyone could taste it.  What an absolute treat, it seemed boundless in its depth of flavors continually revealing more as I worked it in my mouth.  Fortunately the One Point Five is a very good selection instead and highly recommended.  Strong wines all around.

Dave Schroeder, Bacchus Importers pouring Shafer

2010 Shafer Winery, Chardonnay, Red Shoulder Ranch, Carneros
This wine is 100% Chardonnay sourced from Red Shoulder Ranch.  The fruit was whole cluster pressed and fermented with indigenous yeats in barrel.  There was no malolactic fermentation and it was aged for 14 months with 74% new French oak barrels and 25% stainless steel barrels.  The nose was very fruity with a touch of citrus before turning tropical in aroma. In the mouth there was ample acidity before turning creamy in the mouth with underlying floral flavors and lots of baking spices.

2009 Shafer Winery, Merlot, Napa Valley
This wine is a blend of 98% Merlot, 7% Cabernet Sauvignon, and 1% Malbec which was aged for 20 months in 60-gallon French oak barrels of wich 75% were new. The medium strength nose had a hint of butter at first then tight, mdark red and blue fruit. In the mouth there was a lot of brambly blue fruit with a racy aspect, underlying vanilla notes, lifted middle, and spicy finish. Well integrated tannins.

2009 Shafer Winery, Cabernet Sauvignon, One Point Five, Stags Leap District
This wine is a blend of 98% Cabernet Sauvignon and 2% Petite Verdot which was aged for 20 months in 100% new French oak barrels.  The nose revealed purple and black fruit with a lifted core. In the mouth the tarter red fruit morphed into blue fruit with a lovely floral/licorice middle. There were drying tannins on the lips and a lipstick quality. Though young this is really quite nice.

2007 Shafer Winery, Cabernet Sauvignon, Hillside Select, Stags Leap District
This wine is 100% Cabernet Sauvignon that was aged for 32 months in 100% new 60-gallon French oak barrels.  There was a calm, dark fruited, floral nose. In the mouth this calm, brooding wine slowly builds in the mouth. Though there are fine, drying tannins this wine has great depth, revealing more and more as you move it through your mouth. This is a long-lived, expansive aftertaste with that racy liptstick quality. Tremendous stuff.

2008 Shafer Winery, Relentless (Syrah), Napa Valley
This wine is a blend of 75% Syrah and 25% Petite Sirah which was aged for 30 monthsn in 100% new 60-gallon French oak barrels.  The tight nose was low-lying with dark fruit. In the mouth the ripe black fruit was fine, textured, and drying. There were spicy tannins and chewy fruit in this nice wine. Should last for some time.

Terlato Wines

I never would have guess the Ernies Els, The Big Easy was from South Africa and I suspect many others would not as well.  The Ca’Marcanda, Promis did taste Italian and was quite attractive.

Edward Melia, Terlato Wines

2010 Ernie Els, The Big Easy, Stellenbosch, South Africa
This wine is a blend of Shiraz, Cabernet Sauvignon, Mourvere, Cinsault, Viognier, and Grenache.  The tight nose contained red fruits, good wet fur, and flowers. In the mouth there were flavors of tart red fruit, some ripness, and a floral vein that made way to a black fruited finish. There were fine, drying tannins. I would never have guessed this to be South African.

2009 Ca’Marcanda (Gaja), Promis, Toscana IGT, Italy
This wine is a blend of Merlot, Syrah, and Sangiovese.  The nose was complex with dark red fruit. In the mouth there were leaner, delicate red fruit flavors, perfume, aged wood box, along with drying yet sweet fine tannins. Quite nice.

2010 Two Hands, Gnarly Dudes Shiraz, Barossa Valley, Australia
This wine is 100% Syrah that did not make it into Bella’s Garden.  It underwent malolactic fermentation then was aged for 12 months in hogsheads, 11% nrew French oak, and used oak.  There were ripe cherry flavors, big fruit, and sour red notes.

Shane Verburg and the Author

The Wines of Keermont

Just under two weeks ago Jeremy from Kysela Pere et Fils recommended that I try out the wines of Keermont.  Their wines are a new addition to the Kysela portfolio and ones which they are excited about.  I stopped by MacArthurs last week to pick up three of the selections.

The Keermont Winery, Image from Kysela

Keermont is composed of two old farms, Fleurfontein and Keerweder III, which were purchased by the Wraith family in 2003.  In 2005 they started a major effort to plant vineyards with the first vintage release in 2007.   The vineyards are planted in blocks throughout the farm which are surrounded by natural vegetation.  Within a block the parcels are individually managed in terms of varietal, density, training, and irrigation.  In 2010 they converted a spring water bottling plant into their winery.

Vineyard, Image from Keermont

There are currently four wines produced.  I tried three and left the sticky for a future post.  These wines left impressions of being carefully made, purity, and focus.  I was most excited by the white Terrasses and the Syrah.  These are worth searching out for.

2010 Keermont, Terrasse, Stellenbosch
This wine is 88% Chenin Blanc, 7% Chardonnay, and 5% Viognier.  This wine was fermented and aged on lees for 11 months in second and third fill French oak barrels.  I do not drink much white wine, let alone Chenin Blanc but I muts admit this is a lovely wine.  The wine is a very light straw color.  It is important not to drink this wine too cold.  The savory, restrained fruit is delivered with a creamy body, clean stone flavors, and a racy finish.  The fresh, focused, apple like fruit has acidity and texture that dances on the tongue.  A pleasant mouthfeel!  This drank well over several nights and I suspect might be best in a year or two. ***(*) 2014-2017.

2009 Keermont, Syrah, Stellenbosch
This wine is 100% Syrah sourced from vines on the north facing vineyard of Helderberg.  The wine was aged for 22 months in French oak.  Only four barrels were produced.  Mourvedre and Viognier were also planted for possible use in the future.  The nose is delicate though very perfumed with a depth to the purity of the fruit and evocative of the Northern Rhone.  The fruit flavors are young with restraint, some dark notes, drying tannins, and persistant aftertaste.  With air notes of vanilla develop on the nose.  In the mouth it becomes very elegant, with mineral flavors that coat the mouth, a savory, salty character, and a richness that exceeds the Red Blend.  I would cellar this a few years. ***(*) 2014-2019.

2008 Keermont, Red Blend, Stellenbosch
This flagship wine is a blend of 40% Cabernet Sauvignon, 40% Merlot, and 20%Syrah.  The wine was aged for 20 months in second fill French oak barrels.  Petit Verdot, Cabernet Franc, and Malbec were also planted and may be included once the vineyards mature.  It took several hours for this to step out of the glass.  There are lots of upfront flavor with restrainted black cherry, blackberry, finely delineated pencil lead and cedar that make way to bright acidity in the midpalate.  There are very fine, subtle tannins that show texture in the finish.  There is a bit of a green herb note that identifies this wine as South African. *** Now-2019.

We Take A Break From Continental Europe

Vineyard in Valle de Guadalupe, LA Cetto, Image by eltono (flickr)

I always find it fun to shake things up and drink outside of our usual regions.  I was looking forward to the L.A. Cetto from Mexico but this was not a good wine.  It had been years since I drank one of their wines  but what I do remember is that they were enjoyable.  At this price point it is worth trying a different selection.  The Camberley is a decent value but somewhat uninteresting.  The Yves Leccia from Corsica is certainly worth a try if you have never drunk a Corsican wine but it is a bit over priced.  The big surprise was the Dr. Konstantin Frank Chardonnay from New York!  This is a cool climate Chardonnay that might appeal to those willing to venture away from bigger styles.  At $15 it is a strong value and a wine that everyone should try.

A Vineyard In Corsica, Image by there2roam (flickr)

The L.A. Cetto was purchased for $12 at The Wine Cellar/Exxon gas station in Ocean City, MD.  The Yves Leccia is imported by Kermit Lynch and purchased for $20 at MacArthurs.  The Camberley Prohibition was purchased for $15-$20 at MacArthur’s.  The Dr. Konstantin Frank was purchased for $15 at Wegmans in Fairfax, VA.

2008 L.A. Cetto, Petit Sirah, Baja California
This wine is 100% Petit Sirah that was aged for six months in French barriques.  Unfortunately, not so good.  Very forward, jammy, overtly fruity wine.  I could not drink it but Jenn enjoyed a glass. * Now.

2009 Domaine d’E Croce (Yves Leccia), Cuvee YL, Corsica
This wine is a blend of 80% Grenache and 20% Nielluciu that was fermented and aged for 12 months in stainless steel.  This has pine-sol notes of pine and lemon to the tooty-fruity red aromas.  In the mouth the hard red flavors had some texture in this light to medium-bodied wine.  There are some blue fruits that mix with hints of minerals as the wine becomes lifted.  Fine+ tannins come out in the finish and aftertaste. ** Now-2015.

2006 Camberley, Prohibition, Stellenbosch
This wine is 100% Cabernet Sauvignon that was aged for 28 months.  Of the 14 barrels that were aged, four were used for the Reserve Cabernet Sauvignon and the remaining 10 for the Prohibition.  This was dark with a nose of eucalyptus and graphite.  In the mouth the dark, sour fruits mixed with tart acidity and continued into the dark, steely aftertaste.  There were minimal tannins.  Needs more verve. ** Now.

2008 Dr. Konstantin Frank, Barrel Fermented Chardonnay, Finger Lakes
This is 100% Chardonnay where a portion of free-run juice was fermented in French oak barrels with the rest in stainless steel vats.  It was aged for ten months in barrel.  On the second night there was a nice, lifted nose of rich fruit.  In the mouth the medium weight fruit had a soft attack followed by flinty qualities.  The fruit was apple-like with some heft, a bit of sweet spice, and green apple-like acidity.  Actually quite pleasing. *** Now.

Dr. Konstantin Frank Vineyard, Image by bobindrums (flickr)

A Tasting at MacArthurs with Fran Kysela

This past Saturday I managed to arrive at MacArthur’s in time for their afternoon tasting with Fran Kysela.  He was recently nominated by The Wine Enthusiast magazine for Wine Importer of the year.  Coupled with the fact that Jenn and I drink a lot of the wine he imports, I was particularly excited to attend.  Both Fran and Jeremy Sutton poured wine and chatted about the eclectic range of wine on offer from France, Germany, Australia, and South Africa.  The 11 wines ranged in prices from $11 to $32.  With such diversity there were surely favorites for all who attended.

The Lineup

I spent most of my time chatting with Jeremy, Phil, and eventually meeting Fran.  I was rather enjoying their company, myself, and the wine so I did not bother to take any formal notes.  I should hope that I get to taste wine with them again as they both amiable and there is much I could learn from Fran.  I have already posted notes on two of the selections, tasted at home from full bottles, and will eventually get notes up on some of the other selections.  My overall impression was one of good, fresh aromatics followed by clean, pure fruit flavors.  You may read about my individual impressions below.  I rather liked the Sancerre, went back for more of both Mordoree Liracs, felt the Thorn Clarke Quartage is a great bargain, and would like to restaste the Mullineux again in the near future.

2010 Jean Reverdy, La Reine Blanche, Sancerre
This was enjoyable with its aromatic floral nose and core of sweet fruit.  Not Rated.

2009 Gaudrelle, Clos de Vigneau, Vouvray
This is dry with hints of residual sugar with smooth flavors of stone fruits.  Not Rated.

2010 Bastgen, Riesling, Qba Blauschlefer, Mosel-Saar-Ruwer
This was clean, fresh, leaning towards citrus flavors and some minerals.  I only had a tiny sip but this seemed like a solid wine for the price, if not exciting.  Not Rated.

2010 Mordoree, Rose, La Dame Rousse, Tavel
This sports ripe red fruit and has a lovely mouthing coating aftertaste.  Not Rated.

2009 Mordoree, La Dame Rousse, Lirac
This had been open for some time and was showing quite well.  You may read my impression of a bottle drunk in May here.  Not Rated.

2009 Segries, Clos de l’Hermitage, Cotes du Rhone
This was consistent with an earlier impression of rich blue fruits, youthful tannins, and a contemporary profile.  Earlier this month we drank a bottle and I published a note here.  Not Rated.

2009 Cave de Tain, Crozes-Hermitage
The weakest of the reds, reminded me of a light Crozes.  Available for $25 I would spend $3 to purchase the outstanding 2009 Colombier, Cuvee Gaby.  Not Rated.

2009 Mordoree, La Reine des Bois, Lirac
This was lovely and quite approachable.  Richer than La Dame Rousse but with primary red fruit, a creamier texture, and balance.  This will age for some time.  Not Rated.

2008 Thorn Clarke, Shotfire, Quartage, Barossa Valley
This was soft, savory, subtle with dark fruits.  Strong value.  We recently drank a bottle and I will post a note soon.  Not Rated.

2009 Thorn Clarke, Shotfire, Shiraz, Barossa Valley
This showed black fruit, youthful flavors, richer than the Quartage but less evolved.  I preferred the Quartage.  Not Rated.

2008 Mullineux,  Syrah, Swartland
This showed dark fruit, some herbs, plenty of acidity, structure from oak but in a balanced manner.  I was rather surprised and pleased.  Tasted blind I would not have guessed South Africa.  Not Rated.

Tasting South African Wines with Lou

Lou and Aaron

Lou came over last week to taste a selection of South African wines with Jenn and myself.  We usually alternate houses for our mid-week tastings but his situation is a bit chaotic due to his current expansion.  As I recently saw , both his kitchen and dinning room have been relocated into his living room.  An odd sight but quite convenient.  If you think that all we ever do together is drink wine, eat cheese, and eat salami then you are correct.  We both love wine and spend significant amounts of our free time buying, tasting, reading, and writing about wine.  While I now write posts for this blog Lou writes in his journals.

We did not take a group ranking.  The Vilafonte and Boekenhoutskloof were distinctly different from the other four wines so of these two I would rank them:

1. 2007 Boekenhoutskloof, Syrah
2. 2006 Vilafonte, Series M

Of the remaining four wines I would place the 2002′s on top.  Lou tried the Camberley on the third night and found it “pretty shot”, shame!

1. 2002 Camberley, Cabernet Sauvignon/Merlot
2. 2002 Kanonkop, Cabernet Sauvignon
3. 2005 Kanonkop, Paul Sauer
4. 2003 Rudi Schultz, Syrah

The Bottles

The Camberley was purchased from Caroline’s Fine Wine Cellar in Cape Town and the remaining wines were purchased from MacArthur’s over the last year or so.  As always the wines were double-decanted then served blind.  The leftovers were split up, injected with Private Preserve, then retasted later.  We started with the Salomon, which I realize is an odd choice, but as Jenn does not like Riesling, I wanted to share the bottle with Lou.  I have listed the wines in the order that we tasted them.

Starter - 2006 Salomon, Riesling Pfaffenberg
This wine is 100% Riesling from vines grown on gneiss and granite.  This wine was a golden color.  It had a honey-like nose that was soft with notes of yeast.  In the mouth there were soft flavors of apple, stones, and a nice mid-palate texture that went with the tree-fruit acidity.  It was balanced. *** Now-2015.

1 - 2006 Vilafonte, Series M
This wine is a blend of 44% Cabernet Sauvignon, 39% Merlot, 14% Malbec, and 3% Cabernet Franc.  The wine was fermented with 50% natural yeast and 50% inoculated then aged for 18 months in French oak barrels.  This stood out with its distinct profile.  The nice mouthfeel was creamy with fruit, minerality, and vanilla notes.  It was refreshing to drink, “mint” according to Lou, with resolved tannins and a creamy finish.  On the second night this modern wine was young in profile with tart and bright fruit, minerals, spicy, and hints of coconuts. ***(*) Now-2017.

2 – 2002 Camberley, Cabernet Sauvignon/Merlot, Stellenbosch
Lou purchased this for 90 Rand at Caroline’s Fine Wine Cellar in Cape Town.  This wine is a blend of three-quarters Cabernet Sauvignon and one-quarter Merlot.  The fruit was sourced from eight year old vines with the wine aged for 14 months in 60% new French, Russian, and American oak.  It was obvious that this was a mature wine with its medium strength nose of older aromas.  The soft flavors were savory with notes of barrel toast.  Mature with a rich body, this was a well made wine.  On the second night the nose took on mint while the body maintained its plumpness and good texture. *** Now.

3 – 2005 Kanonkop, Paul Sauer, Stellenbosch
The Paul Sauer is a blend of approximately 70% Cabernet Sauvignon, 15% Cabernet Franc, and 15% Merlot that is aged for 22-26 months in new French oak barrels.  It had the lightest nose of these first three wines.  Though light, it was appealing with dry dusty herbs that contained a Lavender aroma.  In the mouth it had green pepper, the most acidity, and a slight, tannic aftertaste of barrel influences.  It left a chalky impression and was “medicinal” to Jenn.  On the second night it was a bit strange with a prickly introduction followed by spice, an ethereal medicinal midpalate, and some heat.  Definitely out of whack. Not Rated.

4 – 2007 Boekenhoutskloof, Syrah
This was the second distinctive wine.  This wine is 100% Syrah from a specific parcel located on decomposed granite.  The vines were planted in 1993.  The grapes were fermented with natural yeast then aged for 23 months in barrel.  The nose was markedly different with a young Syrah notes and fresh grit that jumps into one’s nose.  Rich in the mouth with red currant, a savory character, and some clean, jammy fruit.  The aftertaste is inky with mint and sweet cream.  On the second night the wine still stood out and had continued to develop over the previous night.  While the nose was simpler the flavors in the mouth continued to change. ***(*) Now-2017.

5 – 2003 Rudi Schultz, Syrah, Stellenbosch
This wine is 100% Syrah from a single vineyard located on a granite base with coarse sand on gravel and some wet clay.  The grapes were fermented with natural yeast then aged for 20 months in 30% new French oak barrels.  This was simpler in flavor with fresh, red fruit that was smooth in the mouth and delicately mixed with garrigue.  A mature, modern wine with flavors that drop off as the aftertaste is approached.  On the second night, there is a delicate nose of herbs.  The somewhat mature flavors mix with vegetables, “earthy straw flavors” according to Jenn, then the wine thins out becoming simpler with hard blue flavors. * Now.

6 – 2002 Kanonkop, Cabernet Sauvignon, Stellenbosch
This wine is 100% Cabernet Sauvignon aged for 22-26 months in new and second-fill French oak barrels.  It started off with a medium-strength dirty nose with a green vein.  In the mouth the initial fruit was youthful then turned older and spicy when it mixed with old perfume.  It felt disjointed.  On the second night Jenn found “kiwi skin nose”, a bit of roast, more astringent red fruit, dry herbs, coarse tannins, and some heat. ** Now.

The Corks

Two Wines from Warwick Estate

Warwick Winery, Image from Warwick Estate

We have drunk the wines of Warwick Estate for quite some time.  I prefer my Pinotage in a blend and The Three Cape Ladies has never disappointed.  It typically drinks well when young but also benefits from short-term aging.  When I saw this bottle for $22 at Rodman’s in Rockville I grabbed it for a casual afternoon on our deck.  The Reserve was purchased at MacArthur’s for $25.  Jenn and I both love aged wine so I occasionally impulse buy older, affordable vintages from good producers.

A Warwick Vineyard, Image from Warwick Estate

I would recommend buying the Three Cape Ladies and pass on the Reserve.  My casual tasting notes appear below.

2007 Warwick Estate, Three Cape Ladies, Stellenbosch
This wine is a blend of 35% Cabernet Sauvignon, 34% Pinotage, 27% Syrah and 4% Merlot that was aged for 32 months in 30% new, medium-toast French oak barrels.  There is a nose of blacker fruits with some oak notes.  In the mouth the dark fruit flavors are somewhat sweet, rich, and modern in profile.  The noticeable wood tannins are just one part of this integrated wine.  Right now this is an enjoyable, gutsy wine but it should develop with a few years of age.  This wine should appeal to many as our bottle was readily consumed by our friends.

2002 Warwick Estate, Reserve, Stellenbosch
This wine is a blend of 42% Cabernet Sauvignon, 30% Merlot, and 28% Cabernet Franc.  The 2005 vintage was aged for 24 months in 60% new French oak.  We tried this wine over two nights.  The nose was of medium strength with a predominant aroma of wood smoke mixed with black cherry.  In the mouth, this medium-bodied wine had some interesting black fruit and incense, but the smoke flavors were too overpowering.  While this wine will last for many more years, I suspect the smoke flavor will not dissipate.

2000 Moreson, Cabernet Sauvignon, Coastal Region, South Africa

Sometimes a wine is at a perfect stage where it evokes fond memories and continually satisfies glass after glass.  This bottle of 2000 Moreson, Cabernet Sauvignon was such a bottle.  We opened it last night and the initially good, stinky cheese aromas were immediately attractive to Jenn.  It reminded us of mature bottles drunk years ago in Cape Town that have a traditional European tilt but still delight in revealing their South African origins.

The Moreson Winery, Image by Run Kyra Run (flickr)

The Moreson farm is located in Franschhoek, South Africa.  I have emailed the winery for more information about this wine.  I will update this post with anything that I receive.

Moreson Vineyard, Image by Run Kyra Run (flickr)

Jenn commented that we have been drinking a fair amount of new releases, some still hard in profile and others strutting a fair amount of barrel influence.  So it was a great treat to drink a bottle with some age.  I bought this wine on a whim from MacArthur’s.  It cost $24 and is well worth it.

2000 Moreson, Cabernet Sauvignon, Coastal Region, South Africa
This wine has a dark color of aged blood.  The initial nose of good, stinky cheese eventually blows off, first revealing green onion and tobacco.  With air the nose changes to “vanilla cupcake batter” with notes of cedar.  In the mouth it puts on weight to become more Claret like with its balance of ripe fruit, cheek coating tannins, and tobacco flavors.  There is hint of eucalyptus.  This wine leaves a sense of longevity as the flavors of black cherry, spice, and tobacco persist in the mouth.  This is drinking well right now and should continue to do so for a few more years.  *** Now-2015.

Washington State and Others

A small group of us got together for a last minute, casual tasting this weekend by the warmth of a roaring fire. Present were Lou, Shane, Denise, Jenn and myself. The wines were brown-bagged for fun. The two cabs were served last and everyone was aware they would be distinctly different. The K Vintners, Abeja, and O’Shea Scarborough were double-decanted one hour prior to the tasting. Everything else was double-decanted right before the tasting.

At the end everyone commented on the pleasure of tasting a diverse set of wines. The K Vintners bottle stumped two of the tasters who couldn’t figure out where it was from and were leaning towards Australia. The Tardieu-Laurent continued to significantly develop throughout the night and suffered in ranking as a result. The Hogue was quite lovely and firing on all cylinders. I thought the Thelema offered a South African profile.

2007 Tardieu-Laurent, Rasteau Vieilles Vignes
This is 80% Grenache and 20% Syrah aged in new and one year old oak casks. At first a light nose of earthy, wild aromas. It was very tight in the mouth, with not a lot coming out. But after an hour it morphed showing sweeter red, gritty fruit, with raspberry candy flavors in a powerful frame. Definitely young. Another taster commented that it was soft and subtle.

2006 Shane, The Unknown, Syrah, Sonoma County
125 cases of this were made by Shane Finley. When he is not working at Kostra Browne he makes these wines. Showing a light-plus nose of brighter, red fruit, and smoke from toast. This was the biggest, roundest, and most extracted of all showing bluer fruit in the finish. This was a standout and could use some more time to integrate. Another taster found there to be more fruit and slight more viscous body than the T-L.

2007 K Vintners, Pheasant Vineyard, Syrah, Walla Walla
191 cases were made from a vineyard only planted in 2000 on the Wahluke Slope! This wine sported a very light nose of dark fruit. It had good mouth feel, dark red fruit, and a camphor-like aftertaste. The tannins creep up in the finish, where some acidity comes out as dark fruit flavors fill the mouth. Still young but a pleasure to drink. Another taster noted the licorice and tar overtones along with higher acidity and found it a very nice wine to drink.

2007 Abeja, Syrah, Walla Walla
200-300 cases were made from fruit grown at 1310 feetat the cooler Mill Creek Vineyard. A light-plus nose of toasty oak. The tightly wound dark fruit rounded out and opened up with more air to take on a bluer tint. It had an expanding aftertaste. This one didn’t give up much but seemed, perhaps, to have potential. Others found this one tannic! On the second night it fell apart into a disjointed mess that we dumped.

2005 O’Shea Scarborough, The Immortal, Syrah, Columbia Valley
Less than 75 cases made of this inaugural vintage from Lewis Vineyard. A nose and palate of tart, red raspberry fruit, “sour patch” flavors and a very tart finish. This was rather polarizing and clearly the least favor wine of the night. One commented it was dark, tinny, and chalky. This held together better than the Abeja on the second night but was not enjoyable to drink and was dumped.

1999 Hogue, Reserve, Cabernet Sauvignon, Columbia Valley
Made from 75% Cabernet Sauvignon with varying amounts of Merlot, Syrah, and Cabernet Franc aged two years in oak barrels. The Cab comes from Wahluke Slope. A good medium nose screaming dusty Bordeaux. In the mouth there were round flavors, of dusty, gritty fruit perfumed with cinnamon spice. It thinned out a bit in the finish This is drinking really well right now.

2001 Thelema, Cabernet Sauvignon, Stellenbosch
100% Cabernet Sauvignon aged 20 months in French oak, half new. A mature nose of eucalyptus. This showed softer, looser-knit fruit withblack currant and dark berries spreading out into a soft, flowy finish.