Two of these bottles so far, and hoping for more in the future. This is the 2017 Saldo California Zinfandel, bottled in Oakville by The Prisoner Wine Company. Delicious stuff–Zinfandel primarily–but like many Phinney wines, it brings a few more threads into the braid. Let’s explore further…
For starters, it’s a combination of Zinfandel, Petite Sirah, and Syrah grapes sourced from Dry Creek, Lodi, and Amador. Yes all favorites (the grapes and the AVAs) of this oenophile, and grounds well traveled here in Notes over the past seven years or so. Just check the filter to the left and you’ll see firsthand.
The 2017 vintage pours very dark in the glass, a red on the verge of purple, and shares with you a host of rich, earthy notes. The Petite Sirah and Syrah confer a bit of black pepper, and the Zin has plenty of cherry as you might expect. It’s fruit-forward and has soft tannins. There are some other subtleties in play but I cannot separate each of those for you here. Remember, the site tries to be unpretentious?
Having said that, research is part of the experience. A quick read on the Prisoner Wine Company website shows that Saldo means “here and there” in Latin (don’t remember any of that from my own rudimentary studies…) and it’s a tip of the cap to their red blend philosophy. The 2017 Saldo Zinfandel is aged in French and American oak barrels (25% new).
A refreshingly fruity red blend hiding as a Zinfandel. Enjoy!
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.
This review of the 2015 The Cuttings Cabernet Sauvignon will be short and sweet. It is very similar to the 2014 vintage covered by Notes previously, and puts this grateful fan one step closer to a vertical flight of the Cuttings. The 2014 was immediately ranked inside Notes‘ Top Ten (#5) all time, and this one paces that result favorably. Already I’m wondering what will be in store for this amazing wine in the future bottling.
This one is a birthday present, and one I really appreciated. It definitely “fits”! Mom and I enjoyed this bottle on a lazy Sunday afternoon, sipping contentedly while watching The History of the Eagles. Great music, and even better vino.
It’s so rich and decadent on the nose, and a massive fruit bomb on the tongue. In the 2015 The Cuttings, there is black cherry in spades, and a leathery spice undertone as well. Others have used the terms “baking spice”, “cigar box”, and “freshly roasted coffee” and I nod in agreement to each even though I wouldn’t have detected those notes specifically myself. I just love its massive red layers.
This is great birthday beverage, a treat that makes you smile and feel glad to be alive. I’m appreciative of all and thank my mother for the thoughtful gift of her visit and this amazing 2015 The Cuttings Cabernet Sauvignon too.
Winemaker Dave Phinney is in his #5 vintage of this California Locations wine, and this is the first of two CA5 bottles I picked up prior to the holidays. California always offers a wide variety of grapes, tastes, and AVAs for consumers, and it feels incredibly ambitious to bring together all of these tastes into one single bottling that captures the essence of the region. Phinney has a long track record of doing this successfully, however, particularly in his Prisoner series and other related blends, so if anyone deserves the benefit of the doubt it’s him.
I’m still mulling over some of the subtleties at play in the CA5. Let me mention this wine includes fruit from Napa, Sonoma, Mendocino, and the Sierra foothills. I’m not sure how Locations networked with growers for the international Locations fruit, but it stands to reason he knew who to call in California for good grapes. In the CA5, there is an obvious cherry and blackberry foundation. The wine is smooth and fruit-forward–not as direct as a Michael David wine–and easy on the palate. The Locations people tell you it’s a blend of Petite Sirah, Barbera, Tempranillo, Syrah, and Grenache, and the grapes are nicely combined. A big red feel that is very much in keeping with the Bordeaux-style California Cabernet Sauvignons.
This to me is less Syrah, less peppery, but stacks of red and black berries. A hint of smoky spice too. The CA5 is barrel aged for 10 months in French oak, and it has a 15.5% alcohol content that sneaks up on you. I had it tonight with a pork and broccoli dinner, and the wine was a nice contrast to the roasted flavors in my meal. I’m considering pulling the cork on the second CA5 next weekend while this taste is fresh on my palate–if you have tasted this vintage perhaps you would share your thoughts here too for Notes readers?
Thanks for your consideration and your readership, and best in 2018.