In the past, I've been known to say "I've never found a Zin from Paso Robles that was any good; it's Cab territory". Well, never again. Not only is the Calcareous Twisted Sisters better than any other Zin I've had from Paso Robles, it's one of the best Zins I've ever tasted.
Rich fruit, very full bodied, but velvety smooth. Blackberries and vanilla, with just a bit of spice and pepper. The incredibly long finish (nearly 2 minutes!) has notes of chocolate that evolve into a hint of dried tobacco. It's a magical wine, one that is almost difficult to comprehend.
Although I typically drink wine by itself rather than with a meal, I try to think of what foods would match well with the wine I'm drinking. In this case, that's quite hard, because I think even a filet mignon would tend to detract from the beauty of this wine (although the filet would be greatly enhanced!) This is a wine that, even though it could add to just about any meal, may be best enjoyed on its own.
If this was a $35 bottle, I would recommend it. At around $20, it's a steal.
Very highly recommended.
Wednesday, January 4, 2012
Monday, November 28, 2011
Aging Shiraz - Step Rd Blackwing Shiraz 2003
Many people may tell you that Australian Shiraz is not a wine to age. The bottle I'm drinking tonight proves them wrong, at least a bit. Blackwing is the lower priced wine from the Step Rd. winery. Unlike their main wine which is from Langhorn Creek, the Blackwing is from the "South Australia" appellation. The bottle I'm drinking is from the 2003 vintage, which was a pretty good year for this wine, although not quite as good as the outstanding 2002.
When it was young, about 5-6 years ago, it had a flavor profile that you might expect of a typical Aussie Shiraz; lots of fruit, a little spicy, but a little more elegant than the $10 and under bottles (Blackwing has sold for around $12-15; I have no idea what I paid for this bottle).
With a few years of age, it has lost some of the bright fruit flavors, and developed considerable complexity. The fruit flavors now tend toward more dried fruits, with dried cherries being the predominate one. But the magic is on the mid-palate and finish. There are now hints of leather, coffee, and even a slight earthiness similar to what I've encountered in a nice Croze-Hermitage. With a little aeration (IOW, slurping it), a wonderful dark chocolate sensation comes through on the finish, and while the finish is not the longest I've encountered, it is very nice, and at least as much as would be expected from a wine in this category. In my opinion, this wine has probably reached its peak, or at least is very close. I'll probably drink my remaining bottles within the next year or so. Not the aging potential of a classified Bordeaux, but still longer than most "experts" will claim (of course, this depends on how you like your wines; if you want a 'fruit bomb', then this is over the hill).
I highly recommend buying a moderate priced Shiraz and laying down a few bottles. Because it seems to age well, but faster than a big California Cab or French Bordeaux, you can see the effects of aging in less than a decade, plus get some pretty good wine. Just don't figure on holding it for more than 10 or so years, other than to see what can happen with a really old wine.
When it was young, about 5-6 years ago, it had a flavor profile that you might expect of a typical Aussie Shiraz; lots of fruit, a little spicy, but a little more elegant than the $10 and under bottles (Blackwing has sold for around $12-15; I have no idea what I paid for this bottle).
With a few years of age, it has lost some of the bright fruit flavors, and developed considerable complexity. The fruit flavors now tend toward more dried fruits, with dried cherries being the predominate one. But the magic is on the mid-palate and finish. There are now hints of leather, coffee, and even a slight earthiness similar to what I've encountered in a nice Croze-Hermitage. With a little aeration (IOW, slurping it), a wonderful dark chocolate sensation comes through on the finish, and while the finish is not the longest I've encountered, it is very nice, and at least as much as would be expected from a wine in this category. In my opinion, this wine has probably reached its peak, or at least is very close. I'll probably drink my remaining bottles within the next year or so. Not the aging potential of a classified Bordeaux, but still longer than most "experts" will claim (of course, this depends on how you like your wines; if you want a 'fruit bomb', then this is over the hill).
I highly recommend buying a moderate priced Shiraz and laying down a few bottles. Because it seems to age well, but faster than a big California Cab or French Bordeaux, you can see the effects of aging in less than a decade, plus get some pretty good wine. Just don't figure on holding it for more than 10 or so years, other than to see what can happen with a really old wine.
Thursday, September 22, 2011
Mulderbosch Chenin Blanc (Steen) from South Africa
When I started getting into wine, it was long enough ago that there was still an embargo against South Africa, so I learned very little about their wines. I'm working to remedy that deficiency, and while I'm not yet a fan of Pinotage, I find that their Chenin Blanc can be wonderful.
The 2010 Mulderbosch is one of the best that I've had; a powerful nose of lime and mango, with great intensity on the palate of both citrus and tropical fruits. Unlike many American Chenin Blanc wines, this is not sweet, but rather very crisp and refreshing, a trait I've found among most of the South African Chenin Blancs that I've tasted. Mulderbosch is more powerful than most; maybe even too intense for the more sensitive palate. I'm drinking it by itself, and it's wonderful that way; but I imagine that a bit of fruit, like maybe cantelope, would be a good match with it. Even better, I think that it is crisp enough that it might pair very well with sushi, something I'll have to try in the future.
Recommended.
The 2010 Mulderbosch is one of the best that I've had; a powerful nose of lime and mango, with great intensity on the palate of both citrus and tropical fruits. Unlike many American Chenin Blanc wines, this is not sweet, but rather very crisp and refreshing, a trait I've found among most of the South African Chenin Blancs that I've tasted. Mulderbosch is more powerful than most; maybe even too intense for the more sensitive palate. I'm drinking it by itself, and it's wonderful that way; but I imagine that a bit of fruit, like maybe cantelope, would be a good match with it. Even better, I think that it is crisp enough that it might pair very well with sushi, something I'll have to try in the future.
Recommended.
Thursday, August 4, 2011
Veranda Syrah 2009 - Chile
One of the great things about wine is that there is always something new. On the other side, that is also one of the downsides.
Shortly after tasting the 2008 Veranda Syrah a few weeks ago, I went to look for more, only to find that the vintage had changed. And I'll be honest; I don't spend my hours studying vintage charts to know how the 2009 may compare to the 2008. Outside of a few areas (such as Burgundy or Bordeaux), or extreme years (such as 2002 in the Rhone Valley), I think that other factors about a specific wine can have enough of an effect to outweigh a generalization of vintages. So while I was disappointed to not get more of the 2008, I figured that it's a good excuse to try the new vintage.
Well, I have to admit, I was disappointed. Part of this is certainly due to the fact that the 2008 was outstanding. And it's not a bad wine. Lot's of raspberry and currant on both the nose and palate, with just a trace of vanilla. There is a slight bit of spice, but it's not as well integrated as with the 08. But the biggest difference is that this new vintage is quite a bit lighter, and as a result, doesn't quite stand up to the 14.5% alcohol level. On top of that, the balance seems slightly off (compared to the 08), being a little more acidic.
The acidity is not a bad thing when pairing with food. It didn't quite work with the chicken kebabs I grilled up tonight, but I don't see that as a flaw of the wine, rather a poor choice of pairing (to be frank, I had my doubts, but couldn't come up with anything better). With a steak, I think the pairing would have been much better.
And I think that the balance will probably improve with time. After all, this bottle has been on the shelf just long enough to not have to worry about bottle shock (a note here; don't try a new vintage the day it shows up; often, a couple of weeks will make a big difference). But while the acidity may come into line, there is no hope for the lighter body.
Overall, a good, but not great, wine, especially if served with food or allowed to breath for several hours. But where the '08 was a great value, the '09 is not on par with other syrah/shiraz of the $18-$20 price range.
If you prefer the lighter/more acidic style of this grape (such as Croze Hermitage), you'll probably enjoy this and should consider trying it. But otherwise, and especially if your taste runs to the big Barossa Shiraz, not recommended unless you find it on sale.
Shortly after tasting the 2008 Veranda Syrah a few weeks ago, I went to look for more, only to find that the vintage had changed. And I'll be honest; I don't spend my hours studying vintage charts to know how the 2009 may compare to the 2008. Outside of a few areas (such as Burgundy or Bordeaux), or extreme years (such as 2002 in the Rhone Valley), I think that other factors about a specific wine can have enough of an effect to outweigh a generalization of vintages. So while I was disappointed to not get more of the 2008, I figured that it's a good excuse to try the new vintage.
Well, I have to admit, I was disappointed. Part of this is certainly due to the fact that the 2008 was outstanding. And it's not a bad wine. Lot's of raspberry and currant on both the nose and palate, with just a trace of vanilla. There is a slight bit of spice, but it's not as well integrated as with the 08. But the biggest difference is that this new vintage is quite a bit lighter, and as a result, doesn't quite stand up to the 14.5% alcohol level. On top of that, the balance seems slightly off (compared to the 08), being a little more acidic.
The acidity is not a bad thing when pairing with food. It didn't quite work with the chicken kebabs I grilled up tonight, but I don't see that as a flaw of the wine, rather a poor choice of pairing (to be frank, I had my doubts, but couldn't come up with anything better). With a steak, I think the pairing would have been much better.
And I think that the balance will probably improve with time. After all, this bottle has been on the shelf just long enough to not have to worry about bottle shock (a note here; don't try a new vintage the day it shows up; often, a couple of weeks will make a big difference). But while the acidity may come into line, there is no hope for the lighter body.
Overall, a good, but not great, wine, especially if served with food or allowed to breath for several hours. But where the '08 was a great value, the '09 is not on par with other syrah/shiraz of the $18-$20 price range.
If you prefer the lighter/more acidic style of this grape (such as Croze Hermitage), you'll probably enjoy this and should consider trying it. But otherwise, and especially if your taste runs to the big Barossa Shiraz, not recommended unless you find it on sale.
Tuesday, July 26, 2011
Aramis Shiraz McLaren Vale 2006 - Australia
Aramis has been a favorite of mine for years, so I was excited to try the new vintage. Happily, it was not disappointing. The nose is powerful, with a lot of vanilla, cherry, and spice. Medium to full bodied, this wine caresses the palate, rather than overwhelming it the way many Aussie Shirazs do (especially those from Barossa). Cherry and raspberry upfront, with a delightful amount of vanilla and spice. The finish is dry, with a bit of earthy tobacco.
This is a good example of what a McLaren Vale Shiraz is all about; richness with elegance, rather than overwhelming power. But it will stand up to just about anything; while I had it with some cheese (which worked very well), it would be a great match for a steak, or just about anything off the "barbie".
Highly recommended. At $15, this is a great value.
This is a good example of what a McLaren Vale Shiraz is all about; richness with elegance, rather than overwhelming power. But it will stand up to just about anything; while I had it with some cheese (which worked very well), it would be a great match for a steak, or just about anything off the "barbie".
Highly recommended. At $15, this is a great value.
Sunday, July 17, 2011
Cloudbreak Barrel Fermented Chardonnay 2010 - California
Sometimes, you just want a refreshing wine that tastes good, without thinking about every sip. Cloudbreak Chard is perfect for those times.
Since it's barrel fermented, there is a nice bit of oak, but it's not overwhelming, and is balanced well by the fruit and creaminess. Not overly complex, but very pleasant.
I first discovered this wine in a blind tasting, where it beat out Kendall Jackson, La Crema, and Muirwood's single vineyard. I was surprised when I found out that this was the one I liked best, as it is by far the least expensive, being only $8.
If you're looking for a lighter bodied Chard with a nice bit of oakiness and creaminess, or especially if you're a KJ or La Crema fan, this one is worth giving a try.
Recommended.
Since it's barrel fermented, there is a nice bit of oak, but it's not overwhelming, and is balanced well by the fruit and creaminess. Not overly complex, but very pleasant.
I first discovered this wine in a blind tasting, where it beat out Kendall Jackson, La Crema, and Muirwood's single vineyard. I was surprised when I found out that this was the one I liked best, as it is by far the least expensive, being only $8.
If you're looking for a lighter bodied Chard with a nice bit of oakiness and creaminess, or especially if you're a KJ or La Crema fan, this one is worth giving a try.
Recommended.
Thursday, July 14, 2011
Syrah from Chile - Veranda Syrah Estate bottled Apalta Vineyard 2008
I've had only a few Syrahs from Chile, and one winemaker has told me that while they have some great vines, they have problems selling it, and end up blending most of it into Cabs or other wines.
Well, the Veranda may not change that by itself, but it's a step in the right direction. Lots of bright raspberry and cherry flavors with undertones of dark fruit, along with a dose of vanilla and a nice bit of black pepper. If I didn't know better, I might have guessed that this was an Aussie Shiraz, perhaps from Heathcote. More elegant and a little lighter body than a Barrossa wine of this depth, but more spice than anything from the Limestone Coast area.
But there's a level of complexity that I've not found in any Aussie wine at this $18 price point; there's almost a little hint of Cote Rotie hiding behind the rich fruit (in a way, not surprising; many Chilean Syrahs are from cuttings from the upper Rhone valley). Like I'm finding in many better Chilean wines, this nicely bridges the gap between traditional Old World (French) wines and the typical New World (California or Australia) fruit bombs.
It does need some time to breath; I recommend using a Vinturi or decanting. Better yet, grab a few bottles and lay them down for a few years.
Serve this one with anything off the grill, from burgers to filet mignon. Or just have it by itself; it drinks great. I gave this 92 points, a level I don't often get to.
Very highly recommended
Well, the Veranda may not change that by itself, but it's a step in the right direction. Lots of bright raspberry and cherry flavors with undertones of dark fruit, along with a dose of vanilla and a nice bit of black pepper. If I didn't know better, I might have guessed that this was an Aussie Shiraz, perhaps from Heathcote. More elegant and a little lighter body than a Barrossa wine of this depth, but more spice than anything from the Limestone Coast area.
But there's a level of complexity that I've not found in any Aussie wine at this $18 price point; there's almost a little hint of Cote Rotie hiding behind the rich fruit (in a way, not surprising; many Chilean Syrahs are from cuttings from the upper Rhone valley). Like I'm finding in many better Chilean wines, this nicely bridges the gap between traditional Old World (French) wines and the typical New World (California or Australia) fruit bombs.
It does need some time to breath; I recommend using a Vinturi or decanting. Better yet, grab a few bottles and lay them down for a few years.
Serve this one with anything off the grill, from burgers to filet mignon. Or just have it by itself; it drinks great. I gave this 92 points, a level I don't often get to.
Very highly recommended
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