I'm not sure what to expect from this wine; the label gives great detail about the winemaking (22 days of skin contact maceration, etc.), but says nothing about the aging.
The nose is rich with dried cherries, and just a hint of barnyard. On the palate, it is practically explosive with dried cherries, and a bit of tart spiciness. And unlike many modern Spanish reds that I've had, the oak contributes to the structure without giving it an overbearing taste of vanilla.
If there is a drawback to this wine, it is the high alcohol, at 14.5%. While I think it handles it currently, this wine seems to already be showing some nice age, and I don't know if it will support the alcohol if it is allowed to age more than another year or two. (But I look forward to tasting it again to find out!)
Still, a pretty nice wine, showing a nice level of maturity.
Recommended for those seeking a drier "Old World" style red.
Monday, March 26, 2012
Wednesday, February 29, 2012
More from Bolero Snort
I reviewed a few beers from Bolero Snort last May in this post. I was recently able to sample a few more beers, which are approaching final recipes.
First up was There's No Ryeing in Basebull. This is to be one of the flagship beers once production begins. A nice golden color, very well balanced, with a very pleasant spiciness from the rye. For my palate, this will be a great summertime beer, although it's darker and heavier than what most people would think of as a summer beer. And at 4.9%, I can drink several of them. Very refreshing.
There was no batch number on this bottle. Perhaps that means that this is the final version, or perhaps not. But I think that it's ready to go.
Blackhorn, a black IPA, is the other flagship beer. Pitch black in color, with a creamy head, this looks like a stout. But unlike a stout, the flavor emphasis is not so much on the roasted malt, but on the hops. Bob warned me that this was an experiment that didn't work out, using a different hop at one point. But it still tasted pretty good, with enough hoppiness to count as an IPA without going overboard; there was just a slight "green" taste that I believe is from the hop that will not be used again. 6.1%, this was batch #62.
Gingerbull Cookie is a possible seasonal beer that may be produced. Deep brown color, with a definite ginger-snap aroma on the nose. There is a nice bit of malt, but the ginger and the hops seem to blend seamlessly as a counterbalance. And while the thought of a cookie might make you think "sweet", this quaff is refreshingly dry. I could easily drink this beer on a regular basis, but I think that it might be more interesting with just a little more of the ginger-snap flavor (but not too much), perhaps balanced out by a little more malt and alcohol. Batch #61; 5.0%
Wee Heifer's Fruitcake, based on the "Wee Heifer" Wee Heavy. From the bottle "Spiced with everything that makes the holidays right - then ferment on top of loads of dried cherries, Himalayan figs, and golden hunza raisins before finishing it in some bourbon barrels". A nice reddish brown, with a smooth tan head. There's so much going on with the aroma that I don't know where to begin describing it. On the palate, it's an explosion of flavor. Lots of fruit, with cherries coming through nicely, but it still keeps the malt character of a good Scottish "Wee Heavy" (and clocking in at 8.9%, it is true to the style). I can't tell what part of the flavor comes from what component, but the result is a masterpiece. I think this is my favorite of all the Bolero Snort beers I've tried; not surprising as I generally like the stronger brews.
Overall, I'm impressed with all of these beers. As I noted before, the brewer seems to be going for enjoyable beers instead of trying to show off how extreme he can make them. He seems to have overcome the carbonation problems that affected the previous beers that I tried. And best of all, the legal paperwork has progressed, and we might just get to see these beers in production soon!
First up was There's No Ryeing in Basebull. This is to be one of the flagship beers once production begins. A nice golden color, very well balanced, with a very pleasant spiciness from the rye. For my palate, this will be a great summertime beer, although it's darker and heavier than what most people would think of as a summer beer. And at 4.9%, I can drink several of them. Very refreshing.
There was no batch number on this bottle. Perhaps that means that this is the final version, or perhaps not. But I think that it's ready to go.
Blackhorn, a black IPA, is the other flagship beer. Pitch black in color, with a creamy head, this looks like a stout. But unlike a stout, the flavor emphasis is not so much on the roasted malt, but on the hops. Bob warned me that this was an experiment that didn't work out, using a different hop at one point. But it still tasted pretty good, with enough hoppiness to count as an IPA without going overboard; there was just a slight "green" taste that I believe is from the hop that will not be used again. 6.1%, this was batch #62.
Gingerbull Cookie is a possible seasonal beer that may be produced. Deep brown color, with a definite ginger-snap aroma on the nose. There is a nice bit of malt, but the ginger and the hops seem to blend seamlessly as a counterbalance. And while the thought of a cookie might make you think "sweet", this quaff is refreshingly dry. I could easily drink this beer on a regular basis, but I think that it might be more interesting with just a little more of the ginger-snap flavor (but not too much), perhaps balanced out by a little more malt and alcohol. Batch #61; 5.0%
Wee Heifer's Fruitcake, based on the "Wee Heifer" Wee Heavy. From the bottle "Spiced with everything that makes the holidays right - then ferment on top of loads of dried cherries, Himalayan figs, and golden hunza raisins before finishing it in some bourbon barrels". A nice reddish brown, with a smooth tan head. There's so much going on with the aroma that I don't know where to begin describing it. On the palate, it's an explosion of flavor. Lots of fruit, with cherries coming through nicely, but it still keeps the malt character of a good Scottish "Wee Heavy" (and clocking in at 8.9%, it is true to the style). I can't tell what part of the flavor comes from what component, but the result is a masterpiece. I think this is my favorite of all the Bolero Snort beers I've tried; not surprising as I generally like the stronger brews.
Overall, I'm impressed with all of these beers. As I noted before, the brewer seems to be going for enjoyable beers instead of trying to show off how extreme he can make them. He seems to have overcome the carbonation problems that affected the previous beers that I tried. And best of all, the legal paperwork has progressed, and we might just get to see these beers in production soon!
Sunday, February 26, 2012
More Paso Robles Zin - Sextant 2009
Since the Twisted Sisters zin opened my eyes to Paso Robles zinfandels, I was excited to try the offering from Sextant, also from Paso Robles.
It's not quite up to the Twisted Sisters offering (of course, that may be the different vintage), it's not disappointing. Lots of very rich fruit, with a nice spiciness. A little more red fruit than the Twisted Sisters, and just a touch lighter, but that's not a negative. I think that the Sextant may be a better match for foods, especially a nice steak, as it's powerful enough to stand up to strong flavors, but not so intense to overwhelm them.
If you are drinking it alone, and can get it, go for the Twisted Sisters 2008. But if you can't find it, or want a great zin to go with a steak (and probably also with Turkish kebabs), the Sextant is fantastic.
Highly recommended.
It's not quite up to the Twisted Sisters offering (of course, that may be the different vintage), it's not disappointing. Lots of very rich fruit, with a nice spiciness. A little more red fruit than the Twisted Sisters, and just a touch lighter, but that's not a negative. I think that the Sextant may be a better match for foods, especially a nice steak, as it's powerful enough to stand up to strong flavors, but not so intense to overwhelm them.
If you are drinking it alone, and can get it, go for the Twisted Sisters 2008. But if you can't find it, or want a great zin to go with a steak (and probably also with Turkish kebabs), the Sextant is fantastic.
Highly recommended.
Sunday, January 29, 2012
Palmeri Napa Valley Chardonnay 2010
I have to be honest; I'm not a big chardonnay fan, so unless it is exceptionally good, I have a hard time getting excited.
The Palmeri Chardonnay is a classic example of California chard fermented and/or aged in oak (there is no indication on the bottle as to how this one was produced). Good fruit, well balanced oak, and just enough creaminess from malolactic fermentation to keep it from being sharp.
If you're like your Chards oaky, this is a good one. But if you're looking for something with a lot of buttery creaminess, or a wine that is very elegant, you will likely be disappointed. That said, I would say that at $20, the Palmeri is a good value, although for my personal tastes, I'd go with the more elegant and less oaky Sonoma Loeb, or perhaps a Pouilly Fuisse.
Recommended for those looking for a rich oaky California Chard.
The Palmeri Chardonnay is a classic example of California chard fermented and/or aged in oak (there is no indication on the bottle as to how this one was produced). Good fruit, well balanced oak, and just enough creaminess from malolactic fermentation to keep it from being sharp.
If you're like your Chards oaky, this is a good one. But if you're looking for something with a lot of buttery creaminess, or a wine that is very elegant, you will likely be disappointed. That said, I would say that at $20, the Palmeri is a good value, although for my personal tastes, I'd go with the more elegant and less oaky Sonoma Loeb, or perhaps a Pouilly Fuisse.
Recommended for those looking for a rich oaky California Chard.
Sunday, January 22, 2012
J.V. Fleury Cairanne - 2009
Great vintage, respected producer, highly regarded area. But the wine is very disappointing.
A bit of raspberry and a faint hint of vanilla on the nose, on the palate a bit of spice and earth, but nothing special. And the finish fades in about 5 seconds. This would be a decent Cotes du Rhone at around $10 or less, but as a declared village and a >$15 pricetag, it's just not up to it. And it certainly doesn't seem to have the body that would be indicated by the 14.0% abv. listed on the label.
I've wondered at times why Rasteau was promoted to AOC status but Cairanne was not, as I've always felt the two villages were of comparable quality. Perhaps wines like this from Cairanne are the reason.
Even though I feel that Rhone wines represent some of the best values, this wine simply does not live up to it. Unless you find it on sale for a deep discount, not recommended.
A bit of raspberry and a faint hint of vanilla on the nose, on the palate a bit of spice and earth, but nothing special. And the finish fades in about 5 seconds. This would be a decent Cotes du Rhone at around $10 or less, but as a declared village and a >$15 pricetag, it's just not up to it. And it certainly doesn't seem to have the body that would be indicated by the 14.0% abv. listed on the label.
I've wondered at times why Rasteau was promoted to AOC status but Cairanne was not, as I've always felt the two villages were of comparable quality. Perhaps wines like this from Cairanne are the reason.
Even though I feel that Rhone wines represent some of the best values, this wine simply does not live up to it. Unless you find it on sale for a deep discount, not recommended.
Thursday, January 19, 2012
Thorn-Clarke Shotfire Barossa Shiraz 2009
In keeping with Aussie theme (despite the tennis not being on until 11:00), I'm having the newest vintage of one of my favorite big Shirazes. Thorn-Clarke makes several levels of Shiraz, with Shotfire being in the middle of the range, selling for around $20.
2009 was a very hot year in much of South Australia, and it shows in this wine. Clocking in at 14.8% abv, it is intense and full bodied. But despite the heat, the winemaker managed to keep the acidity at a proper level, as this has a near perfect balance.
Rich raspberry and blackberry fruit with a bit of spice gives way to a wonderful coffee to not-quite cocoa finish. A very good example of what I expect out of a Barossa Shiraz. I just wish I had a nice steak to go with it!
Recommended.
2009 was a very hot year in much of South Australia, and it shows in this wine. Clocking in at 14.8% abv, it is intense and full bodied. But despite the heat, the winemaker managed to keep the acidity at a proper level, as this has a near perfect balance.
Rich raspberry and blackberry fruit with a bit of spice gives way to a wonderful coffee to not-quite cocoa finish. A very good example of what I expect out of a Barossa Shiraz. I just wish I had a nice steak to go with it!
Recommended.
Wednesday, January 18, 2012
Calcareous Twisted Sisters Paso Robles Cabernet 2008
After trying the Twisted Sisters Zinfandel a few days ago, I was looking forward to trying their Cabernet. I wish I had tried them in the opposite order; the cab is very nice, but not to the level of the zinfandel.
A very good example of what a Paso Robles Cabernet can be. Good fruit, a little spice, and the earth and tar undertones that make Paso Robles unique. And enough body and richness to handle the 14.2% abv with no problem.
If you like Paso Robles cabs, like J. Lohr or Coastline, this is a wine you should try, especially with a nice steak from the grill.
Recommended.
A very good example of what a Paso Robles Cabernet can be. Good fruit, a little spice, and the earth and tar undertones that make Paso Robles unique. And enough body and richness to handle the 14.2% abv with no problem.
If you like Paso Robles cabs, like J. Lohr or Coastline, this is a wine you should try, especially with a nice steak from the grill.
Recommended.
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