Speaking of caramel popcorn, I’m wondering what exactly is going on in these wines. I consider myself open minded about a wide range of styles but I have a reflexive distaste for this quality. It’s not only the taste but the texture as well. I’m guessing it’s diacetyl during malo fermentation but can’t specifically tell why it’s so prevalent in some wines but not others. Perhaps high alcohol or low acidity causes excess diacetyl production but it’s incredibly off putting.
I’ve had that buttery, toasted oak quality in a couple red wines shared by others during the holidays. I’m not sure what others are seeing in it but they taste and feel devoid of any freshness or energy at all. I wonder if the caramel elements are possibly some level of oxidation from any delestage, extra racking or extended elevage. It seems like a flaw to me, but others seem to associate it with richness. By comparison it makes the Banana Boat sun tan lotion in other overly oaked modern wines seem desirable.
Pretty funny tex, I made a comment about this once while doing a tour of their property. I said something like, “I like how you guys make sure to include this in the tour so this can be regarded as a business expense… No other reason for it.” The guide fully agreed.
Decided to open one of these bottles last night. The wine itself is well made with a floral nose wrapped with a bit of oak, but not over the top. One the palate this is not syrupy at all, a bit lighter in body. Flavors coming through were more classic for a cabernet. For the $45 all in price point quite nice, but would not be a buyer at the full retail price.
As a comparison over the last week or so we had a 2006 Caymus which was a hot alcoholic mess, a 2011 Chappellet which showed well, and a 2010 Rivers Marie Cabernet (just wonderful)
Riverain Cabernet is 100% Tench Vineyard. The site is in the eastern part of Oakville and produces beautiful Cabernet. Many of you know that Thomas is a stringent farmer and we keep the yields quite low. There will be a berserker day special. Apologies for the thread drift.
We had the 2003 Vogt N&N last night with the very last remnants of wagyu rib roast in sandwiches with freshly baked rye bread. Wine opened sweetly, and there is oak. Lots of back-end pepper noted and drying tannins too. Vaguely disappointing in some ways I guess when you think about other, more expensive Howell Mtn Cabs. No sign of the wine being close to decline.
This morning a way more integrated glass remains. Sweetness in the nose way dialed back, some pepper there now instead of on the finish. A seamless palate with a pleasing, real finish that is drying still. Mel still thinks it’s still a bit sweet but she is sensitive to sweet fruit.
