The 2014 Mountain Cuvee from GunBun is a delicious red wine bargain. It’s a Bordeaux-style Cab-Merlot blend grown and bottled in Sonoma County, and I hope the winery survived this last week of California wildfires without major incident. They make this easy-drinking, smooth red, and you will enjoy this wine like you might a fruit-forward red that is less Syrah blend and more Merlot in its profile.
Grapes for this drink are, some quick research shows, sourced from the Maycamas Mountain range and originate mostly from two growers in close proximity to the vineyard. The 2014 is a blend of 56% Merlot, 41% Cabernet Sauvignon, 2% Malbec, and 1% Petit Verdot, and it is aged for 14 months in French oak. Yes, I had it with fish both last night and again tonight, and that’s more of an indictment (if you must) of me than the wine itself. I was in a red mood and just couldn’t fire up a chardonnay or grigio to go with tilapia etc.
I recently bumped into the 2014 GunBun Mountain Cuvee at a blind taste testing at my favorite wine store, and it ranked pretty high on my list as I tried to determine which of their masked bottles was the 2014 Silver Oak Cabernet Sauvignon. I am not 100% sure, but I think my brother and I got a sample of the GunBun when we hit a tasting event at Fleming’s last summer? The bottle looks very familiar, and I know that would have been the only other time I’d been exposed to it or the name. Ah, yes, checking that link now (you should too) and it was their Mountain Cuvee. Liked it then (despite a different blend) and liked this ’14 for sure. You will appreciate as well–and I’m glad I have another bottle of these cellared too.
Back in July I had occasion to taste test several amazing Orin Swift wines at my favorite wine store. The 2014 vintage of The Cuttings was instantly a new favorite, and I’ve since taken home two of these bad boys and enjoyed each immensely.
Let me tell you, The Cuttings deserves a more experienced palate than mine. It is layered, it is juicy, it is nuanced in ways I appreciate very much and have not the vocabulary to do full justice. This Cabernet is clearly a red blend of some exquisite kind, a black berry backbone with some spices carefully interwoven in my glass. The Cuttings smells heavenly, a clear contrast to lesser wines I have had over the past week. I am positive Dave Phinney (the winemaker) would object to the comparison but this wine of his reminds me a lot of a Michael Davis creation or one of Jeff Runquist’s “kitchen sink” wines–both profiled here in Notes in 2017 and in years past.
The wine is right, the glass is right, and even the day is right on this one. Hell, even the bottle feels substantive when you hoist it. The 2014 Cuttings was a reward from time well spent and poured all too quickly into my excited Riedel stemware.
The Prisoner Wine Company describes more effectively the goodness you’re in for when you uncork The Cuttings for yourself. There’s a reward in that glass and one I’m looking forward to again in the near future myself. Get one yourself and enjoy!
The Petite Petit is a fruit bomb, as Notes readers have seen previously, and this reviewer asserts that it stacks up favorably to some of California’s best-recognized red blends–Caymus being one such example. This is a 2014 Petite Petit, and was used to counterpunch an earthy meal that will be detailed below.
The Petite Petit is 85% Petite Sirah / 15% Petit Verdot–and red, juicy goodness. Michael David Winery produces this blend as well as the Freakshow and 7 Deadly Zins that you can see on your grocery wine shelves or your favorite wine store. All three are welcome in this house any time and should be for you too. Whenever you see the big red 7 or circus stuff on a label just grab it, put it in your cart, and thank me later.
Why pull the Petite tonight? Simple – this delic dish called for a “lush and fruity” red and I can think of few better options for that prescription. The 2014 is no longer available if you’re ordering direct from the winery, but I’m sure the 15 mashes together red berries and peppery accents just like this vintage. This bottle accompanied a big bowl of French green lentils, sautéed spinach, and diced tomatoes and cucumbers. Throw in a chopped shallot, a few garlic cloves, red wine vinegar, and some Dijon mustard and you have a dish that is both filling and refreshing.
So is the wine. It’s aged 13 months in French oak and hails from the Lodi appellation, a dark red gem that tumbles fragrant and fruity in your glass. Always a treat and hope you find time to enjoy one today.
Opened this Leese-Fitch zinfandel earlier in the week but finished it off this evening to complement a Blue Apron meal that consisted of sautéed beef and roasted eggplant. I had selected the 2015 Zinfandel (and a Cab too) from Winestore not from the reputation of the winemaker, which was new to me, but rather the grape and the price point. It’s got great value at $10 and I would highly recommend if price is a driving force in your wine selection.
Sneaky by the Leese-Fitch team is the 18% Petite Sirah that they added to the wine, and even as I write here I’m not sure if I’ll classify this bottle as a zin or a red blend. Suffice it to say you’ll drink with a smile regardless, so let us not split hairs. It pours dark purple and has notes of blackberry and spices (thanks to the PS) in your glass, and it has that plus tastes of cherry and dark berries on the palate. This is one of those times you should drink not with some preconceived notion of taste, i.e., governed by price, but rather just enjoy for what it is–fun, easy-drinking zinfandel.
Mine accompanied a Middle East-influenced beef dish, served with roasted eggplant and spinach on a bed of rice that was kicked up thanks to an “Afghan-style” spice blend*. A creamy cucumber salad on the side was cool and refreshing, offsetting the spices of the main dish. I nearly blew the timing of the meal as I worked to free the eggplant from the sheet pan but if you look at the image here you’ll see I did recover in time (and yes ate ‘both’ portions). The 2015 zinfandel from Leese-Fitch was great with this meal, its earthy qualities calming to the spices too. Since I had opened it earlier in the week, the combo was more happy accident than intention but still effective. Thanks for reading and have a great day.
* Peppery nigella seed, cassia, and bittersweet saffron.