The first whiff and taste of this wine quickly convinced me that I’ve found precisely the type of cab producer I’ve been looking for. It was brought to a local French bistro type restaurant and drunk with steak and fries.
Aromas of cherry, cassis, tobacco and a lovely minty tone. Fairly broad and rich palate but never heavy or over done. Some herbal notes peak through on the palate. I did not find this wine too tannic so I wouldn’t hesitate to recommend that people try it now. In fact I’m afraid that with only two more bottles left I’ll very likely drink this wine up long before it peaks. Clearly outstanding.
Great timing as I was wondering just this morning about my stash of this wine. With such a strong review, I’m tempted now more than ever to pop one open. Thanks for the TN.
Nice note, and I agree 100% on this wine. You’ll definitely want to keep an eye out for the '09 Cab, although it looks like it didn’t make the cut for the March release as some were expecting.
At last spring’s pick-up day, this was one of the wines that I went back for more. I have wanted to open one up but Morgan has the drinking range as 2014-2025 on his website so I have been holding off.
I did notice Morgan’s 2014-2025, but decided to be a rebel. The wine will undoubtedly become a tad more civilized with a few more years in the bottle.
and the 2010 which I tried from barrel this summer as well. Amazing stuff.
Assume this is a field blend?
59% cabernet sauvignon, 32% merlot and 9% petit verdot
A field in Bordeaux, then
I think not, as Morgan said the decision to include more Merlot & Petite Verdot were made after tasting the Cab in barrel.
Here is the release note:
One would think that after letting this wine stay in barrel for thirty months that I could have come up with a better name than Red #2 - certainly a failure of imagination on my part. Happily, I think the wine itself is anything but. After a heat-wave at the end of August and beginning of September in 2008 was I concerned about relying too heavily on the Bedrock Cabernet, which seemed to possess some jutting tannins. Since I strongly believe in picking Cabernet at sane sugar levels, and feel that some greenness is part of the varieties natural character, I was not about to hang the fruit to 28 brix to find those “melted” tannins so loved by many Napa counterparts. Rather, I decided to beef up the amount of Merlot and Petit Verdot in the final wine. The 9% Petit Verdot was cofermented with the Cabernet, while the Merlot was vinified on its own. The wine aged in 100% new French oak from Darnajou, Boutes, Bordelaise, and Seguin Moreau for thirty months and was only racked at bottling. Though still possessing plenty of structure I am pleasantly surprised by this wine - it is remarkably close to the old-school claret-style blend I was hoping for. Six barrels made.
I too am a big fan.
This wine has a very humble name and a very polished and sophisticated favor profile.
We had this on Friday night and it was stunning. Aerated the first glass and poured the remaining from the bottle. Very open and expressive with a great feel and finish. No harm having one now.
Haven’t had the opportunity to try Bedrock yet, but I put myself on the waiting list a while back based on what I read here, and the history. I like the focus: Make some good wine at a fair price and damn the marketing.
Craig, go to wine-search, you should be able to find a bottle or 2 to try while you wait to get on the list.
Yes, it’s pretty easy to find Bedrock at retail in CA at least…
Peter, thanks for the note…this wine just rocks. Glad I have a few more in the cellar!
Opened a bottle at a party over the holidays and this stuff received all the attention.
Yes, it’s pretty easy to find Bedrock at retail in CA at least…
Okay, you shamed me into it. Have a bottle to pick up at K&L.
We’re drinking the bottle I bought, 2010 Sonoma Valley Old Vine Zin. If anyone wants to know what Zinfandel tastes like, I recommend this wine.