I know a lot of people like to pop these wines early, but I like to give them a few years in the cellar for the fruit to settle down a bit. At that point, I find them much more interesting. Mike’s '09s and '10s are in a great spot at the moment, for my palate.
All good information. Thanks.
Brian, could you just state clearly what you are trying to say? I read your other posts downthread, but there were too many threads embedded. And I do not get what you are trying to say.
The same vineyard can yield different results, depending on pick dates. “Ripeness,” if you will. Anything else is a manipulation in the winery. Which is all fair game, too. But for anyone to say “TRB’s wines,” or “Mike’s wines,” to me, is uninformed. I do not believe that posters above who claim a winemaker’s wines “have more earth, dust, oak” are attributing those factors to anything but the wine itself. You can add more oak, or put less or different on the wine, but attributing anything like earth and dust to a winemaker, and not a vineyard site, is nonsense.
Why? Somebody asked how their wines are different, and to me, that’s how. Honest question with an honest answer, why judge?
Not judging…apologies if it was taken that way. But the character of a wine, in my opinion, comes from the vineyard source. I do not know of anything one can do to create earth or dust. More oak? Yes. Pick at higher brix? Sure. Add water? Bleed off? Filter or not? Dial out alcohol? Yes. But one cannot change the inherent character of a vineyard. Not really.
Merrill, is that true? My Uncle Clavin told me that some winemakers, when sweeping the floors, will allow some dust to settle on the wine.
I think these wines need 8-10 years to really show their stuff. I agree that Mike Smith’s wines are verging towards over-ripeness, but, with the baby fat gone, his wines are quite enjoyable as an expression of California Cabernet. Of his Cabs, I have enjoyed Myriad and Becklyn the most. His Becklyn Sav Blanc is also very good, but I don’t get his fascination with Semillion, just not a grape I enjoy.
If it means anything, Mike and Leah are two of the nicest wine proprietors I have met.
I have very limited experience with Mike’s wines, so take my tasting note with a grain of salt:
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2013 Quivet Cellars Sauvignon Blanc Tench Vineyard - USA, California, Napa Valley (10/20/2015)
Light straw color. Nose reminiscent of Riesling, some cantaloupe. Creamy on the palate, low perceived acid or just hidden by the full body. Silky though slightly bitter on the finish as it warms. The ‘cream soda’ of wines?
Alex, what Pinots are you drinking?
My first laugh of the day…thank you. When are you coming to visit?
And they are friends of mine. Total respect and friendliness. It is a small Valley. Our kids have been in school, choir, and sports together. And for the record, Mr. Tuite has worked quality control with me on harvest day. Been here for dinner. But that is not the point. What is the real conversation here? Mike’s wines are different from TRB’s wines how?
Merrill, I am not a wine maker or other kind of insider and cannot comment much on such aspects. Both TRB and MS wines are relatively new to me, but I have found the Mike Smith wines more fruit forward. This 14 Quivet napa so much so as to present to me with a sweetness, as the OP implied. There was discussion here about all kinds of things, but for me, it comes down to what do I want in a cabernet? What am I going to continue to buy, some a little of, some more of? I like a variety of styles, but there are limits.
Vintage variation would be my first guess. 2014 took forever to go dry for a lot of cab producers to the point where some wineries had to bulk out some of their wines or blend with dry lots to come close to dry. Haven’t tried the wine in question so I can’t really make a fair judgement but past vintages have not come across sweet to me. The '14 Myriad Napa was pretty big boned out if the gate. They really need time.
Thank you for the healthy discussion everyone.
Question for Merrill: If Mike or Thomas made wine with your grapes – if they harvested on the same day as you – would their wine taste the same as yours? (Honest question, I don’t know what the answer is.)
My biggest takeaway here is to hold back some of Mike’s wines for three to five years and try them then. Let the sweetness burn off and develop into the wine.
Rivers Marie got me “into” Pinot.
Then Rhys.
Now Lynmar, Scherrer, Ceritas, Kutch, Litorrai, School House.
Quite a range of styles and ripeness, overstatement and understatement, but I enjoy and appreciate them all.
Next time we’re out in Napa, you’ll definitely be on our list. I’ll bring my broom!
I’ll take a stab at it. Considering the fruit is equal, all picked the same day, same blend of clones, same brix/pH, the only idfference I would expect would be from sorting choices, barrel selection (which coopers) and elevage.
When are you going to start making wine yourself???
Never. I like good wine.
