A man, his dog, fire, and great grapes…no, not the start of some joke but rather a great way to spend a Saturday Happy Hour. In this case, the vino is the 2016 Red Hill Ranch Cabernet from Laurel Glen Vineyard. It’s a single-vineyard Cab harvested from Sonoma Mountain, and the Laurel Glen team produced just 250 cases of this “Proprietor’s Blend Special Cuvee.”
I’m guessing you like the photo* but let’s hit some quick research before you get bored. Sonoma Mountain is an extinct volcano located about 20 miles from the Pacific, one of those amazing California spots were you get long periods of sunlight on the vines, and cooling winds as well. Always bears well for the fruit, and virtually every wine from the region. Feels like the very definition of terroir. The hand-picked grapes are fermented for 18 months in a combination of new and older oak barrels, and the result is this 2016 Red Hill Ranch Cabernet. The vineyard’s website does a nice job of describing their process and philosophy in equal measures.
I started the bottle last night after a long work week (I know, I know…they all are…) but really had a chance to think about its taste today while fireside. My wood pile was filled with branches downed from storms Florence and Michael, and that pile is much smaller today as I indulged in my inner pyromaniac and oenophile simultaneously. It’s a deep red wine, one that imparts notes of plum, black cherry, and spicy undertones upon tasting. The Red Hill Ranch is wonderfully fragrant and I found myself rolling it around in the glass just taking it in…
I snatched up a few of these bottles (thanks for the good value, winestore team!) and look forward to sampling another as the fall season makes great reds so enjoyable. Hoping you have an opportunity to do the same. Thanks for reading.
*The perfectionist in me hates the streak marring the label, yes, but hoping the rest of the composition resonates for you.
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.
This 2016 Machete brings Notes back in spades. The blend of Petite Sirah and Grenache, developed by one of this site’s favorite winemakers, is a robust red combination that you’ll definitely appreciate. And not just from its funky label!
It has been forever (biggest gap to date?) since the last review on Notes, and I’m glad this wine allows us to re-engage. It’s a heavyweight, and I will always have fond memories of my first taste of Machete. That was well over a year ago, when I got to bogart a glass from a best friend who won the bottle as part of a football bet and treated me to a taste of his winnings. So special shout out to GDog and Eagan for putting me on this path…
…back in the present now: I opened the Machete last night after a long work week (rueful chuckle here) and allowed it to breathe in a decanter while I fired up the grill beneath the day’s fading sun. It is so purple on the pour…abundant whiffs of blackberry and black plum too. You don’t want to be too eager and sip before the wine opens up, because the finish is far smoother once you give it a few moments.
Is the seal a pain in the ass? Yes. Yes it is. You have to score the waxy plastic seal before you can get to the cork, but once you pass this test you’re sitting very pretty.
I had this 2016 with a New York Strip and a killer green salad (mixed, arugula, sliced green olives, bacon, cheese, fresh-ground black pepper and blue cheese dressing). The Machete lasted me through dessert too, a 72% cacao “intense dark” square of Ghiradelli that just finished things up perfectly.
I’m doing part of a Milk Run with this review, so expect another 2016 Machete from me in the near term. Enjoy the above for now, and more again soon. Kind regards to all.
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!