A busy and productive Saturday gets capped off with one of my favorite wine bottles, the Cuttings Cabernet Sauvignon. Dog swap? Check. Productive work around the house? Check. Lots of healthy walking? Check. Dallas Cowboys playoff football? Check!
I first sampled the Cuttings Cabernet over a year ago during a blind taste testing of Dave Phinney wines, and it’s been a go-to for me on special occasions–or even when it’s been time to make a special occasion. It’s bordeaux-style,* presenting not just king Cab but also some Syrah and Zin grapes that add nice layers that you taste while sipping contentedly. Yes this creates some spice undertones that you’ll appreciate! But mostly it’s big, jammy bomb of fruit flavor…
Here’s how the winemaker describes: “Deliciously smooth with flavors of blueberry, dark cherry, and cocoa. Aromas of fresh roasted coffee, black currant, vanilla bean, brown spice, and wild berries.”
I had the Cuttings with grilled chicken and a green salad that I pulled together; arugula and iceberg lettuce, yellow onion, green olives, and fresh ground black pepper sprinkled over blue cheese dressing. Great mix of tastes and textures between the hot and cold elements, and well-accompanied by the Cuttings. Importantly, the Cowboys played the ‘hawks tough and came away with a big home victory. I toasted their success more than once.
The Cuttings has been firmly entrenched in my Top 5 ever since I first sampled. Hoping you have the chance to do the same…it’ll make your Best Of list too. Thanks for reading and let’s go Big D!
*Cuttings is a blend of 80% Cabernet Sauvignon and a 20% blend of Petite Sirah, Syrah, and Zinfandel.
Notes has profiled vintages of The Sheriff from 2013 and 2015 for sure, and I’m not quite sure how I missed the 2014 along the way. It’s a rich, well-balanced red blend, and long-time readers may nod remembering those previous reviews. Buena Vista Winery is my favorite in Sonoma and carries great memories of adventures and wines past, in equal measure.
The 2013 I described as a “kitchen sink” red because of its unique blending of grapes, and the 2016 follows a similar pattern of success. This vintage is a mix of Petite Sirah (34%), Cabernet Sauvignon (33%), Grenache (14%), Syrah (11%), Petite Verdot (5%), Mission (2%), and Cabernet Franc (1%). Like the other vintages, the 2016 Sheriff is weighty, from the heft of the bottle and its special badge design to the wine itself. Purple flavors tumble out of this bottle, with some blackberry and dark chocolate notes figuring prominently. Compared to, say, a Michael David red blend, the 2016 Sheriff has a bit more of the Syrah that comes through it in your tasting. It is even, measured, and has faint traces of some other spices in the glass. Really nice wine overall…
…and I had it with a garden salad (arugula with some spinach) and a grilled steak. Just what the doctor ordered after 10 long days on the road for work. I invested far too much of myself in this travel and was nearly tired to the point of intoxication before I tasted even sip one. That said, I made time to slow down and sample amply.
Here’s how the winemaker explains the makeup of the 2016 Sheriff: “The varietals that compose the blend are harvested from vineyards throughout the county, including the Alexander Valley, the Sonoma Valley, Rockpile and Dry Creek. The individual varietals were aged separately in a variety of new and neutral oak barrels before being blended prior to bottling.”
For those interested in the fine details, that’s 10 months in French, American, and Hungarian oak (15% new oak). For those interested in the overall effect, it’s noteworthy. A great welcome home gift and much appreciated by this fan of good grapes.
Amarone is special wine, made in a classic style (ie, drying grapes prior to fermentation) that has spanned centuries and dates back to the first days of winemaking–some reports say as far as 4th Century BC. The Venetians are usually acknowledged as the masters of Amarone, specifically, and that means this Italian red has old world charm in spades.
Aged for a minimum of two years, Amarone often has a higher sugar content than other reds and thus is stronger vino. It’s also relatively pricey because of the amount of fruit used in the process. If you’re interested in a longer explanation of the Amarone method, just click here for Notes‘ quick take on the topic…but we’re moving on to the present. This bottle came out on a Friday night, a badly needed wine experience that put a long week into the rear view mirror, if only for a few hours.
It accompanied a simple meal of seasoned pork chops (little bit of spice rub; plus salt, crushed black pepper, and a garlic/lemon salt blend) and white rice. The pork was on the grill about a minute too long, and the fruity La Giaretta helped compensate and add just a bit of juice into each bite. The Amarone is rich, it is intense, and it packs a hint of the raisin smell that I have attributed to such bottles in the past. It is a lovely drink and makes for great complement to your evening. This one originates from Amarone della Volpolicella, Italy, and I’m certainly interested in adding more to my wine rack. Thanks for reading – and be sure to tell a friend. Nothing like sharing good wine!
It’s The Prisoner who started off our evening, a 2015 purchased along with a few other Phinney red blends that will be opened during this Christmas season. The Prisoner made a Thanksgiving appearance, too, enjoyed by long-time friends and family gathered for delicious bird and festivities.
While I opted for a comparable Buena Vista red on that occasion, this evening I went with the Prisoner Wine Company offering. The delicious, rich taste of the red overcame a rookie mistake: the bottle had sat in cold, December temperatures for several hours and I didn’t allow it to warm up enough when first serving. Once the wine had warmed in the glass, its true character–big cherry and chocolate notes–were much more apparent on the nose and to the taste.
It accompanied hors de oeuvres (essentially cheese and crackers), and our three glasses quickly dented and polished off this 2015. The taste? The Prisoner you may already know, but if not suffice it to say it is vintage red blend, a mix of Bing cherry, chocolate, black raspberry, and warm spices. Not earthy notes but more baking-type accents. Its finish is very smooth and leaves that cherry as a sign-off. Always a great treat!