It was the Dave Phinney name that put this “F” Location squarely on the map for me. Notes has covered his wines on several occasions this year, or those he helped launch, and knowing my favorite Winestore had a holiday special on Locations got me up and moving early this weekend.
Orin Swift Locations F4, Napa, California, USA.
This is my first Location, based on the recommendation of the store clerk, and I have the Orin Swift “I”, “CA”, and “E” as options in 2018 too. I pulled the cork this evening and poured amply, with no decanting on this tasting. Grapes for the fourth release of “F” come from growers in Rhone, Roussilon, and Bordeux, and if you haven’t heard of Locations previously, it’s a twist on the kitchen sink conceit. Phinney is less concerned about the specific varietals and more about capturing the essence of wine from a given region, blending with all kinds of freedom.
The “F” I had with steaks, slathered with a chili spice / butter sauce, roasted Yukon potatoes, and steamed broccoli. (Fun food fact—broccoli was first introduced to the US in the 1920s.) And the wine was really fun. It is kind and fruity, with some red raspberry and a little tang of cherry mixed in. The “F” has subtle earthy notes, but they’re so gentle that they don’t really come through in the tasting. This fourth release of “F” is less tannic than a Cab or a Syrah, and has more body to it than does a Pinot Noir. It is a very easy drinking wine overall that will go with just about any occasion.
A blend of Grenache, Syrah, and assorted Bordeaux varietals make up the fourth Orin Swift“F” Location, which is barrel aged for 10 months prior to release. The dinner was good; the Phinney wine was better.
The 2008 Rued Estate Cabernet Sauvignon packs a powerful cherry punch. You can taste it right away, a red fruity salvo that announces cherry to anyone sampling this Sonoma County Cab.
2008 Cabernet Sauvignon, Rued Estates, Dry Creek Valley, Sonoma County, California, USA.
I still don’t know if this is pronounced “red” or “rude” but it is striking in label design and obviously in its taste. Regardless, the winery is located in Dry Creek Valley, a fertile 2-mile stretch of land that receives cool morning fog and abundant afternoon sun. Notes has profiled a Dry Creek wine or two in its day, including a Cabernet Sauvignon, and you can see the overall semblance of this red gem to those wines if you care to explore those tastings further.
This bottle I had with a hearty winter dinner, a sheet pan deviled chicken (slathered with a smoky spice / Dijon coating) and a really delicious side of collared greens (accented with yellow onion and garlic) and a baked sweet potato. All tasted great and probably would be even better if not for the head cold that has plagued me and my taste buds as of late.
I don’t have as much experience with the 2008 vintage but this one is worth a repeat. The initial production was less than 400 cases, though, so you may not have many options for doing so. This 2008 Cabernet Sauvignon is barrel-aged for 30 months in French oak (more old oak than new) and smells of cherry from the very first pour. Consequently, you see the color as red but probably veers closer to purple than you’d initially think. There is a hint of pepper in play too, but not like a Syrah, and the ’08 from Rued has gentle, dry tannins. I hope you enjoy this wine as much as I did and thanks for your continued readership of Notes.
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.
2014 Mountain Cuvee Red Wine, Gundlach Bundschu, Sonoma County, California, USA.
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.