This gallery contains 12 photos.
This gallery contains 12 photos.
It’s well established that Notes covers California Cabernet Sauvignon and red blends with recurring frequency. This is one of the latter, shipped from the vineyard’s Alexander Valley location via an online distributer in a bottle with some considerable heft. When the bottle itself is weighty, you sort of expect the same from the wine too, right? Sometimes that doesn’t bear out in the tasting, and others – like this occasion – it really does.
There’s a ton of flavor in White Oak’s 2012 Napa Reserve, a bordeaux-style blend that packs in dark fruit flavors that open up beautifully as you go through the wine. It has some tannic scents when you first pull the cork, but if you let it decanter or similarly open up, you’ll find it mellows out and lets other berries come through. Yes, there is definite black berry on the nose, and probably some other dark chocolate notes that you’ll detect too. There is some damp earthiness at stake too…
I ignored some unwritten rules with this wine choice, as I was having it with some pepper-rubbed salmon and rice instead of grilled meat. Call that a little nod to cut back on the cholesterol (at least for the night!). A white might have been the textbook choice, but toss that book out and just enjoy good wine when you can.
And that’s what I’m doing here. The 2012 Napa Reserve from White Oak Vineyards & Winery folds in Cabernet Sauvignon and Merlot grapes, and I’m betting its aged in oak for some time to instill the subtle notes you encounter through this rich, ruby red wine. I don’t think you can find it on the White Oaks website at present, but perhaps your favorite distributor can get you access?
It’ll be worth it. This is a nice wine for the price and I’m glad I got to sample a bottle.
Saturday night with old friends and new wines, notably the 2013 Sugarloaf Mountain Vineyard Proprietary Red from Bevan Cellars, and a 2016 bottle of Cab from Daou. Our evening didn’t finish with these two bottles, but rather kicked it off as we enjoyed a fun dinner at the Echo & Rig Butcher and Steakhouse in Las Vegas.
The Sugarloaf came with the highest reviews (and hefty price tag–thanks Tony for this treat!) and was batting leadoff. It’s a bold red blend, and even on the cork you could smell its pungent mix of dark fruit. The Sugarloaf is fantastic, a combination of dark plum and blackberry notes, with just a hint of spices below the surface. The wine is composed of Cabernet Franc, Cabernet Sauvignon, and Merlot grapes. This Bevan Cellars offering pours so purple that it’s almost miscast as a ‘red’ wine. We did let it breathe, but honestly just for a few moments and swirls. With four of us splitting the Proprietary Red there was just enough for a first glass, and course it left us wanting more. I know the winery doesn’t do public tastings so you’ll have to just trust me (which is fair…I do taste a lot of California red for a ‘regular’ dude) and sample wherever you can–or just go buy one.
Next up was the 2016 Daou Cabernet Sauvignon from Paso Robles, a bottle that similarly earned raves from our foursome. It may have cost a fraction of the top-shelf Sugarloaf, but its excellence was right on par with the more expensive Napa blend. Whereas the 2013 primarily accompanied appetizers, the Daou we had with our entrees. It was bold and fruity, packed with dark cherry notes and a little bit of that earthy spice that I so enjoy among California Cab. Great mouthfeel overall!
I went with a filet mignon this evening, and we did a bunch of family-style sides at this steakhouse. The staff was great, the meal was exceptional, and the friendship even better than that. Forgive me for having less information on the wine this time…I was too busy enjoying the good company. Lots of smiles in our bunch on this evening, which we would soon extend to a wine bar just up the street for after dinner drinks. Raising a glass to all that made this night so enjoyable!
2015 Treana Red, Treana Winery, Paso Robles, California, USA.
2013 Cabernet Sauvignon Reserve, Edwards & Chaffey, Napa Valley, California, USA.
2015 Cambridge Meritage, Napa Valley, California, USA.
2016 Domaine d’Andezon Cotes due Rhone, Red blend. Rhone, France.
2015 Mestizaje, Mustiguillo Vineyards & Winery, Red blend. Spain.
2011 Jip Jip Rocks Shiraz Cabernet, Padthaway, Australia.
2015 Antal’s Selection Zinfandel, Buena Vista Winery, Russian River Valley, Sonoma, California, USA.
2012 Acha Red, Mark Herold, Napa Valley, California, USA.
2002 Syrah, Miller Wine Cellars, Napa, California, USA.
2014 Claret, White Rock Vineyards, Napa Valley, California, USA.
2016 Gundlach Bundschu Mountain Cuvee, Sonoma, California, USA.
2015 Cabernet Sauvignon Winemaker’s Reserve, Robert Storey Cellars, Napa Valley, California, USA.
2012 Napa Reserve, White Oak Vineyards & Winery, Napa Valley, California, USA.
2014 Amarone la Giaretta della Valpolicella, Italy.
Yes a Dave Phinney wine, and the first Locations covered in Notes in months. This is the second I4 that I purchased before the holidays (the first review got away from me…), and somehow I had enough restraint to hold off opening it until this evening. And open it I did.
Loved savoring this wine, this mix of black cherry and spices. It classed up a nondescript dinner that isn’t worth sharing here. The I4, however, is. This red blend is rich, it carries faint scents of raisin, and it has a smooth lasting finish.
The grapes? Well, these I had to look up as we are definitely straying from the California vineyards I travel so frequently. In the I4 blend are negroamaro and nero d’avola from Puglia and barbera from Piemonte. I’m searching my memory and think the only time I’ve sampled this fruit previously was the I4 I drank nearly six months ago.
Of the I4 Locations, the winemaker’s notes are as follows: “Black cherry, nutmeg, cinnamon, and cured meat–which are complemented by shades of sandalwood, vanilla, balsa, and evergreen. The entry is silky smooth with a textured mid-palate of velvety fig, blueberry jam, and soft oak.”
I suspect the fig is what I called raisin, but good to know I’m not too far off the pace. Black cherry is a no-brainer too. And “cured meat” sure sounds awesome but this escaped my unrefined palate. You’ll have to try it yourself and make a call.
I am aware that most Notes photos show label fronts, and perhaps I surprise you by avoiding Phinney’s iconic lettering? No matter; I just like the clean lines and striking red of the back label and decided to show this to you instead as a change of pace. Pull one from the shelf of your favorite wine store and share your thoughts–I’ll be waiting.
The 2016 Waccamaw Proprietary Red Blend is a delicious red wine, a combination of Cabernet Sauvignon, Barbera, Toriga, Zinfandel, Syrah, Merlot, and Cab Franc–and I guess shows my blended state of mind this weekend after the 2016 Sheriff last evening. It’s affordable, layered, and fruit forward in a very generous way. Whereas I recall the Syrah textures and blackberry flavors of the Sheriff, my memory of the Waccamaw ties it more closely to black cherry notes. More of the Zin and Cab I think?
My friends at Winestore liken the 2016 Waccamaw Proprietary Red Blend to the Banshee Mordecai, and I think the Waccamaw is far and away the better option. The Banshee always seemed to need time to open, but the Waccamaw was ready to go right from the time of uncorking. It was better than the Rockus Bockus red blend that I’d sampled recently too.
A great value and I should have purchased more of these when I was last in my favorite wine store. Sorry for the short review, folks, and I look forward to expanding further on the 2016 Waccamaw Proprietary Red Blend when I get my next one.