Mollydooker Two Left Feet Shiraz – Cabernet – Merlot 2012, McLaren Vale, Australia

09 Friday Mar 2018

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I have written about the Mollydooker Two Left Feet 2012 vintage before.  I sat on this bottle for an eternity and since we are moving house, it’s time to drink up.  I have not read my old review so as not to taint this one.

I must say, all Mollydooker red wines appear dark and very purply in the glass.  This one is no exception.  Extraction is the key to their success methinks.  It has a nose of plums, sarsaparilla, fig.  I already performed the Mollydooker Shake in case you were wondering.  The palate gives up super smooth flavors of blue fruits.  Blueberry, plum, currant jam, that root beer thing again and some super ingrained tannins.  Like, so smooth and barely detectable.  The astringency hits on the finish, but the wine drinks beautifully with nice, if somewhat restrained acidity.  The mouthfeel on this wine is sublime, extracted, rich and smooth.  The finish shows a faint trace of the well hidden, monstrous 16% alcohol.  Beware…

I am pairing it with pan seared Flat-Iron steak that I coated with Santa Maria rub, plus some sautéed mushrooms, a tomato salad and edamame to boot.  91 points from me for this $25 offering.  5 stars for this blend of 69% Shiraz, 16% Cabernet, 15% Merlot.  Salut….

Tri-Tip on the Big Green Egg

07 Wednesday Mar 2018

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I have had much success cooking various meats on the Big Green Egg including Leg of Lamb, Chicken, Turkey, Brisket, Pulled Pork and Ribs but this is my first foray into Tri-Tip.  The cut is very popular in California, rarely seen in Virginia but I figured out that my local Wegman’s stocks some.  The first one I made was on the Weber gas grill.  It was awesome.  Once I got the courage up I was ready to try it on the BGE.

First try- on the Weber

Perfection on the gas

It was Moxie’s birthday yesterday so I got the biggest slab of tri-tip I could find.  It’s not expensive per pound and it serves up well on day two as a sandwich filler so I was inclined to go big rather than risk running out.

I started with a rubbing of olive oil to help coat the meat with a dry rub- onion powder, garlic, salt, white pepper.  The meat was left out to normalize while I lit the charcoal.  Searing at full heat for 2 minutes per side plus another 2 minutes per side to get the cross hatch patterns.  I removed the meat from the grill, put the heat diffuser in and placed the roast back in the center, adjusting the vents for 325F indirect heat.  I cooked until internal temps hit 140F.  Once done the meat was tented under foil for 20 minutes then cut across the grain.  It was amazing.  I highly recommend looking for this cut.  If using a gas grill, sear on high heat, then turn a burner off.  Place the meat over that burner and adjust the others to maintain the 325F or so temp that will slowly cook this tasty cut into perfection. I paired it with salad and sautéed mushrooms.  For wine- a Cosentino Cabernet Franc did the trick.  Salut….

The slab, slathered in Olive oil

Covered in onion, garlic, salt and pepper rub

Crispy perfection

Just right inside

Daou Vineyards Cabernet Sauvignon 2016, Paso Robles, California

06 Tuesday Mar 2018

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It was a birthday celebration at Texas De Brazil that put this wine on the table, it was the special offer.  They were ‘giving’ it away for $56, regularly $70.  It retails for $20.

Plums, cinnamon stick and blackberry on the nose.  The palate is juicy with plum torte, cedar plank, rich tannins, juicy acidity. The finish is dry where the tannins are in full force but not obtrusive. Black cherry notes round it all out.  89 points and 3 stars from me.  It did well with the abundance of meat served in various styles and cuts from a classic (expensive) Churascarria.  Serve all day long with grilled meats.  Salut…..

Mellasat Tuin Wyn 2011, Paarl, South Africa

06 Tuesday Mar 2018

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We were over at our South African friend’s house for dinner and the hostess pulled this unfortified dessert gem out.  I was not in much of a state to make notes, but I did scratch these down:  Nose is unique- lanolin, beeswax, lemon curd, and turmeric.  Orange marmalade and apricot jam are the key components on the palate.  The finish is mid length, more orange notes yet the curry component still lingers.  It is truly bizarre yet somewhat intriguing.  I enjoyed it and appreciated the nuances of variety, the terroir differences and the subtle changes in style.  89 points from me and without any pricing info it’s hard to give it points.  This Chenin Blanc is tasty and will pair beautifully with some Blue Cheese, Creme Brûlée or even some chocolate eclairs!  Salut….

Sandeman Founder’s Reserve Port, Portugal

27 Tuesday Feb 2018

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I opened this bottle up last week but kept forgetting to make notes (I was really tired).  I nearly finished the dregs before realizing my faux pas, so pardon the brief outline- it was a good drop of Port that I bought for the initial Port taste test.

Rich, tannic, dry.  Nose of dry oak, blueberry syrup and red raspberry reduction.  The palate is very thick- blueberry, cedar slate, a long, dry finish. This wine is attractive, if young.  It begs for a cheese tray.  90 points for this $15 bottle.  I yet again disagree with the big boys…. oh well.  5 stars, you can’t beat the quality to price here folks, go get some if you like Port wine.  Salut….

Henschke Henry’s Seven 2015, Barossa, Australia

27 Tuesday Feb 2018

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Somewhat opaque but dark purple.  The nose gives up candies, plum, oak, cherry pie, vanilla bean.  The palate is super spicy, loaded with fruit and very smooth.  Plum ganache, mocha, cafe au lait and blackberry preserve round out the initial palate.  The transition to mid palate shows off some very integrated tannins, a red berry note and some cedar plank.  The finish is mid length and coats the mouth in plum sauce, coffee and chocolate dust.  92 points from me for this $32 effort, which contradicts the pro’s 89, oh well.  I liked it and will buy again for a juicy Sunday roast companion.  5 stars for this Shiraz/Grenache/Viognier blend.  Salut….

Chateau Leoville Barton 2008, Saint-Julien, France

27 Tuesday Feb 2018

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My buddy brought this bottle from home, where it has been resting since he bought it en primeur.  I love this chateau, they produce classic Saint Julien and are consistent, fairly priced and good quality.

Nearly black in the glass, it shows off beautiful legs.  The nose offers up charcoal, plum, black berries, a whiff of alcohol and cassis.  On the palate it is somewhat thinner than expected but fresh, bright and still young.  I get more dark fruits, gorgeous tannins, ripe acidity, capsicum, leather and Maduro leaf.  Black tea shows up in the midpalate with some tar and plum.  The finish is medium length, quite dry from the persistent tannins and gives off a white pepper note.  Overall this is a delicious, young wine that will stand up to hearty meats, grills, cheese or just by itself. 91 points from me.  It currently runs $90, and got an average of 92 points from the pros.  For my points, it gets 4 stars, just because I love good Bordeaux!  Salut….

Barista Pinotage 2016, Paarl, South Africa

08 Thursday Feb 2018

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I’m always on the lookout for new stuff.  I love Pinotage, finding it rather unique and somewhat inconsistent in flavor profiles between producers.  That is not necessarily bad, it just adds to the different variations I can try of a unique to SA grape, grown in a rather limited geographical area.

This one is medium depth purple in the glass.  The nose is delicious.  Just what I was hoping for when I purchased this $17 bottle.  Tar, violets, plum and that rubber smell that squarely denotes Pinotage.  The palate is very rich, warm and full bodied.  It gives off mocha, chocolate dust, star anise, blackberry, creosote and plum on the palate.  Tannins are very refined, subdued and well integrated.  The acidity is on pointe, not overbearing.  The finish is medium in length and consists of mainly plum and that tar component I seek in this varietal.  Good stuff!  I am drinking this by itself but would pair it with roast chicken, wild game, steak and moussaka.  I am going with 89 points and 4 stars.  I have to disagree with the 86 point rating it got from one trade magazine, this wine belongs in my cellar for the short to medium term, drinking till 2022.  Salut….

Two Hands Wines Bella’s Garden Shiraz 2010, Barossa Valley, Australia

20 Saturday Jan 2018

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You know you’re in for a bombastic treat when the label says Shiraz and the wine comes out inky in color and very dense.  The nose is delightful- full of plum, espresso, cedar plank, elderberry syrup and a vanilla hint.  On the palate it is more restrained than I was expecting, more silky, smoother, with much more depth.  This is indeed a powerful wine, but in a more stately fashion.  It shows the dark fruits I mentioned plus a really tight knit tannic structure that couples with the acidity to give an amazing mouthfeel.  The elderberry syrup component really kicks in on the mid palate, it is so silky smooth.  The finish is long, and full of fruit.  The tannins are perfectly in sync and do not overpower the flavors.  This is a delicious wine that has aged nicely and will continue to do so for many years.  Drink with pretty much any grilled meat or all by itself.  Beware the well hidden 15.5% alcohol, it may sneak up!  The pros went big on this wine, which was WS #3 wine of the year in 2012, I can see why.  95 points and 5 stars for this treat that comes in at $75, if you can find it.  Drink till 2024 at the least.  Ps.  I originally bought 2 bottles, and then another six afterwards.  See my other two posts on Bella’s Garden.  Salut….

 

Meerlust Rubicon 2010, Stellenbosch, South Africa

20 Saturday Jan 2018

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The iconic South African wine, a blend of 62% Cabernet Sauvignon, 24% Merlot, 12% Cabernet Franc and a touch of Petit Verdot- the penultimate Bordeaux style blend from sunny Stellenbosch.   I have had various vintages of Meerlust, but I don’t think I waited as long as this 8 year old.

Somewhat opaque, medium hued purple in the glass.  The nose is rich with plums, cassis, spice, oak and a surreal blackberry pie note that I love.  On the palate- simply delicious.  Black fruits, silky tannins, plums, cedar box, a touch of tar and very lithe acidity to go along with the delightful tannins.   This is a powerhouse wine, aged to perfection and ready to rock n roll.  The mid palate allows a certain degree of dryness to hit the gums, but not in an overpowering way.  The blackberry streak continues all the way to the finish.  The grippiness of the tannins builds the further they get along, culminating on the finish with a crescendo.  The flavors carry right through on this wine, giving it a richness that I admire.  The pairings are unlimited for this treat: steaks, stews, charcuterie, cheeses- nothing will interfere with its presence.  I would save a few bottles if you buy more than one as it will mature well for at least another decade, smoothing out no doubt and adding more complexity.  I am going with 93 points minimum on this $31 effort and give it 5 stars.  Salut….