Was at 750 Wines in St. Helena and saw a new wine label by the Herold and Kevin Carriker (owner of Kobalt,) but it was not called Kobalt. It is called “Window Pane.” A 2008. It is a 50% Petite Sirah, 40% Cab, rest Malbec and Verdot. Picked it up and had it with ribs at Segui’s place. It’s a really big but also really smooth PS. I suspect the Cab keeps it from being a monster. Medium complexity, it is more of a comfort wine for those with big tastes. Not sure what to rate it, but if you like the Herold style, I suspect you might like this one given the price.
PS- Segui said he liked it more on day 2 but I did not have it then.
I think that is almost over.
From what I’ve heard he’ll be coming out with some other wine. I believe a Grenache or blend w/grenache and something else, I can’t remember exactly.
It was much better Day 2. Huge mouthfeel, no noticeable alcohol, totally seamless. It’s a cocktail wine for sure, but very well done and a must for fans of the style.
The new Mark Herold wines are pretty special. Mark is the most technical high end winemaker that I know, and it shows in his wines. His new releases are the finest wines I have had from Lodi and Lake county. I believe these wines will expand the imaginations of both wine drinkers and winemakers alike.
Disclaimer:
just shared 18 trumers and a bottle of mas doix with mark
Mr. Dentice:
they may be the finest wines from Lodi AND Lake County as far technical winemaking goes. I never said they were the most interesting, thought provoking and creative wines from Lodi and America. On a side note, I don’t really consider lost slough “Lodi”. I think it’s to the west of the Lodi appelation.
Fair point. By the way, what appellation is the Lost Slough in? I feel cheated…I thought I was buying high-end Lodi wine all these years from Scholium Project.
Give me a chance, jeez!
I wasn’t sure what to expect but was pretty impressed. Popped & poured, Medium+ body, with the Petite sirah giving it some extra weight. Blackberry, ripe bing cherry, chocolate, blk pepper & fun mix of kitchen spice that kept me guessing at all the different ones I could detect.
We will finish the 2nd half tonight. We were still working on the Derenoncourt Red Hills Cab & Syrah, I’ll post notes on them separately.