Author Archives: caspernick

Costers del Priorat Petit Pissares 2016, Priorat, Spain

25 Friday Mar 2022

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Deep garnet in the glass with thick legs (14.5% ABV), this Garnacha/Carinena blend from Priorat has medium intensity aromas of baked plums, blackberry, raisins, black raspberry, coconut and some spice.  The baked/cooked aromas disappeared almost immediately.  The palate is dry with high acidity, medium (+) tannins, medium (+) body and medium (-) finish.  The fruit flavors are quite intense and I get the black raspberry, blackberry, some plum and spice but no oak-derived coconut.  Black and smoky Lapsang Souchong teas present on the mid palate and add to the tannic grip that has enveloped my gums.  I find this wine a bit of a conundrum- it is very primal in fruit, yet shows advances in age beyond its 6 years, I wonder if it was mishandled along the way.  Let me have a look.

I did some research, this wine should have lots of tertiary and secondary notes, instead, I get the baked and stewed fruit which is either very aged wine or heat damaged wine.  The flavors I get do not match the descriptions of where I bought this $23 bottle from.  I would love to revisit it I could get a good bottle.  For now, I would imagine it to hold up to the 90 point score the pros awarded.  It could potentially be a 5 star effort.  Salut….

Pine & Brown Oakville Cabernet Sauvignon 2019, Napa Valley, California

24 Thursday Mar 2022

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This Napa Cabernet is a deep ruby color and nearly opaque.  The nose has wonderful aromas of blackcurrants, blackberry, black plum, anise, eucalyptus, cloves and vanilla. Very precise use of the oak BTW, it’s very subtle.  The palate is interesting- sweet, yet dry.  I think the Cali sunshine is throwing me here. I would hazard a guess that there is a touch of residual sugar, but I’m not sure.  Medium (+) tannins that are a touch gritty, medium (+) acidity and a full body which stems from the 14.8% ABV (which is pretty well masked).  The fruit flavors are medium (+) intense and I get the black fruit, oak nuance, eucalyptus and anise notes.  The wine is a bit disjointed by the tannins, but it is young.  The mouthfeel is good if you like an astringent wine.  I think it needs to flesh out a little.  The finish is medium in length.  I am pairing this wine with Beef Short Ribs, which have been braising all day.  The tannins should do the trick of balancing out the fatty meat.  92 points from me for this $90 wine that gets 4 stars.  Definitely a date-night wine.  Drink till 2033.  Salut…

Clos Badon Thunevin 2018, Saint-Emilion Grand Cru, France

23 Wednesday Mar 2022

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I’m cooking peppercorn steaks tonight and had a hard time deciding between three wines- this Merlot/Cab Franc blend won the honors.  It is opaque AF, inky purple in the glass with glossy legs.  The nose is spectacular- pronounced aromas of black plum, cassis, blackberry, vanilla, coffee bean, spice box, leather and iodine.  The palate is dry, fiercely tannic and has medium acidity.  It runs a hefty 15% ABV and shows off a full body.  The flavors are yummy.  Pronounced black and dark blue fruit with nicely integrated oak nuance alongside a sanguine thrust of iodine and iron.  This wine is young with a great tannic structure and the mouthfeel is beautiful, decant it if you like them a little softer.  The pro’s were all over the scoring map with this $50 effort, but I have to say the higher end wins.  93 points from me and 5 stars.  Drink till 2034 with hearty stews, well marbled steaks or a bold cheese tray.  Salut….

The three contenders

 

E. Guigal Cotes du Rhone 2018, France

23 Wednesday Mar 2022

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I was at a wine class last night and this GSM blend was one of the wines we tasted.  Having recently tried the 2016 vintage I wanted to re-visit this as a follow on.  It is deep ruby, bordering on purple.  The nose has medium (+) intensity aromas of black raspberry, black plum, blackberry, mint? and white pepper.  The palate of this dry wine has medium tannins, medium (-) acidity, medium body, medium (+) intensity flavors of the black fruit already mentioned and a cassis-like sweetness on the mid palate.  There is very little oak influence that I can sense.  The finish is mid length and grippy.  I like this very serviceable wine that runs $15 and gets 91 points from me.  I would drink this with strip steak till 2026.  5 stars.  Salut….

 

Rust en Vrede Estate Red 2015, Stellenbosch, South Africa

20 Sunday Mar 2022

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We wound up the 26th Virtual Wine tasting event with this Cabernet blend from Afrique de Sud.  Following the blockbuster Anwilka was no easy task but as soon as I smelled this deep ruby beaut I mentioned to the group that they were going to love it.  I was not wrong.

At 7 years of age this wine is starting to show tertiary aromas of funk, barnyard, leather, cigar box and cassis alongside the primal blackberry, licorice, mint and Sarsaparilla.  I thought it was a spectacular array of aromas- very complex.  On the palate this wine was super smooth with very well integrated tannins, medium acidity, medium body and a medium length finish.  The flavors were yummy- plum, blackberry, cassis, leather, milk chocolate, lavender and smoke.  A beautifully melded package of wine components that is drinking at peak now and needs to be consumed by 2025.  I awarded it 19/20 and will go with 93 points.  $50 gets you a taste of this 5 star effort. I would pair it with braised leg of lamb or a Moroccan Tagine.  Salut….

Klein Constantia ‘Anwilka’ 2015, Stellenbosch, South Africa

20 Sunday Mar 2022

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This blend, based on Syrah, was brooding in the glass.  Deep ruby, opaque AF and sporting a 14% ABV.  Our Virtual Wine Tasting group found it to be funky with pepper, smoked meat, blackcurrant jam, prune, black licorice, Sambucca and an earthy component.  On the palate we agreed that this was a very tannic wine- still too young with aerating/decanting a must.  Medium (-) acidity, medium (+) body and a medium length finish.  Flavors of Maraschino and Luxardo cherries were evident, as was Espresso, Lapsang Souchong tea, pepper and blackcurrants.  This was not a crowd favorite but I did mention to the group that it’s a very complex wine that needs more time to open up and allow the fruit to shine through the tannic veil.  I will re-taste over the next few days.  From me this is blockbuster gets 19/20 VWTC points and technically speaking- 92 pts.  At $60 one might me hesitant to pop-n-pour but some extra cellaring will make this wine shine.  5 stars with a drinking window of 2024-2030.  It needs a juicy Ribeye or Prime Rib with horseradish.  Salut….

Siduri Santa Barbara County Pinot Noir 2018, California

20 Sunday Mar 2022

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Our Virtual Wine Tasting group has drunk numerous Pinot Noirs over the past 2 years. This one hails from the southerly Santa Barbara county.  I wanted to introduce a different style of Pinot to show how climactic differences and terroir can affect a single varietal wine.  I was not disappointed with my choice.  This medium-ruby wine had very defined legs in the glass and packs a 14% ABV punch.  Aromas of black cherry, root beer, cola, Dr. Pepper, ripe raspberry, cinnamon, nutmeg and a saline note.  The palate had medium tannins, medium (-) acidity, a medium weight body and brooding flavors of cranberry, mulling spices, black cherry and a tart cherry finish.  14/20 from me and 91 points for this $20 wine makes it a 5 star effort to drink over the next 5 years.  Salut….

Bodega Garzon Reserva Albarino 2020, Maldonado, Uruguay

20 Sunday Mar 2022

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The 101st bottle tasted at our Virtual Wine tasting was this Albariño from Uruguay. As always- we tasted it at room temperature first and then chilled.  The wine is a pretty, pale gold color.   The room temp version had aromas and flavors of honeysuckle, peach, apricot, yellow pear, lemon zest and evidence of MLF and Sur Lie aging by way of yeast, bread and buttered popcorn.  We agreed that the wine had high acidity, medium (+) body and a medium finish.  I gave it 12/20 on the VWTC scale and 90 points.

The chilled version was a touch flabby- the flavors were muted but we did get buttered popcorn, green apple, tangerine, pear and honeysuckle.   Quite a marked difference in flavor profiles.  One thing that we noticed was a cotton candy flavor, albeit very faint.  Someone mentioned a touch of residual sugar was noticed but at 3.2 g/l, it is considered a Dry wine.  Chilled- this wine had a lower weight body and seemed less acidic.  It scored 8/20 and I gave it 87 points.

To be fair, this is a decent wine that deserves the 90 points I originally assigned and for $17, it gets 4 stars.  Drink now with seafood cocktails or a crisp salad.  Salut….

 

Hermann J. Wiemer Vineyard Magdalena Vineyard Cabernet Franc 2020, Finger Lakes, New York

18 Friday Mar 2022

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Moxie and I visited the Wiemer vineyard this past winter and we sampled this Cab Franc whilst there.  I promised to do a more thorough tasting- so here it is.  The wine is medium ruby in the glass with thin legs denoting the modest (thank goodness) 13% ABV.  The nose has pronounced aromas of blackberry, dark currants, pepper, smoke, tobacco, violets and a touch of vegetal notes.  The palate is delicious- medium (+) tannins caress the gums whilst medium acidity balances.  The flavors are pronounced. I get dark fruit, cracked pepper, tobacco, smoke, iron and a touch of flint.  It is far from the vegetal wine I drank previously- this one is delicious.  The body is medium and the finish is long.  The mouthfeel is great on this $39 wine.  It gets 91 points on this re-taste, a far cry from the 89 I previously gave it.  The vegetal, green notes are not obtrusive in this bottle.  4 stars with a drink by 2027 date.  I am pairing with grilled Tri-Tip of Beef and salad with blue cheese.  Salut….

Corbinelli ‘Fonte dei Borghi’ Chianti DOCG 2019, Tuscany, Italy

17 Thursday Mar 2022

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If you Google what wine goes with Shepherds pie the answer is Chianti.  Seeing as today is St. Patrick’s day, that is exactly what’s going down.  This particular bottle is pale to medium ruby in the glass with watery legs denoting a lower alcohol wine at 12.5% ABV.  The nose is classic Sangiovese.  Cherry, red raspberry, violets, a hint of leather and red licorice.  No sign of any oak at this point.  The palate is dry with racy acidity and medium (+) tannins.  The flavors are shrouded in the tannic grip but I get cherry, mushroom, raspberry, red licorice and a touch of the leather component.  Dried herbs and a floral note kick in on the medium length finish- which is very astringent btw.  I feel like I am stuffing pouches of black tea bags between my gums.  It needs a good aerating or decanting to soften this wine up a touch, it will pair nicely with my ground lamb based dish, cutting the fat nicely.  The intensity of this wine’s fruit is the only detractor, the balance is a little off for me.  I like it, don’t get me wrong, it’s just a little out of sorts.  89 points for this $15 effort makes it a 3 star wine to drink from 2024-2027.  Salut….