Without knowing (tasting) the ROAR, I would open the Shea first. Sheas tend to be big wines, and while delicious when young, I haven’t found that they age particularly well (I had some real problems with 2003, another big/ripe year). The Evenstadt Reserve could probably use more time to let the oak integrate.
We’ll be avoiding the whole “which Pinot to drink” dilemma by having a 2005 Brick House Gamay Noir.
Marshall, also a pleasure to hang with you and your lovely bride - Mel & i had a blast this w/e! game rocked huh?
i am weather dependent for wine choices with the full Thanksgiving spread including gravy. if cold out and gravy brown i like cold weather Syrah, warm out and pale gravy i can prefer white wines with some age. if sweet potatos are really yams and candied then i’ll go Zin for some balance. i have generally found PN to be overrun by this meal though there are central coast and SLH versions i think could do well.
Since my name has been used already, I guess I’ll chime in. I have also had all three wines.
The 06 Roar is not ready to drink. We let it decant a full 2 hours and still not ready. I wasn’t impressed with this wine. It’s made in the Loring/KB mode of very ripe fruit and the alcohol was a bit high, but maybe it will have potential in a couple of years. I think this wine will struggle right now with traditional Thanksgiving food.
The 05 DS will do just fine. Decant at least a couple hours.
The 06 Shea Pommard is drinking nicely right now. Would start there then go to the DS.
Personally, I have a couple bottles of 04 Brickhouse Cuvee De Tonnelier picked out for the meal. For me my DS’s are a bit to big for Turkey and dressing.
We had the 2007 Cambria Julia’s Vineyard PN which was surprisingly good.
I busted out a 2006 Sojourn Sangiocomo PN as the ringer. Man, this has really hit its stride now. I love Sojourn Pinots, and even for them, this was absolutely rocking from the moment I pulled the cork. It continued to evolve for 3 hours.