Checking on this wine at its ten year anniversary. It’s excellent!
I decanted and let sit for two hours at 63 degrees. Paired with beef stew, roasted potatoes and sauteed broccoli (it’s still cold here in Michigan).
The wine is in a great place right now. Well balanced, lots of black fruit, some of that Napa dusty minerality.
This should age exceedingly well. It will be difficult to wait and not open my remaining two bottles for five plus years, maybe one in 2031 and the other in 2036?
Great wine @Roy_Piper !
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My favorite roy piper ive had to date.
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Thanks for the note. Looking forward to opening mine soon as the 2016’s are really hitting their stride.
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So fun to see this ten-years-on note, Mark, thanks for posting.
Maybe worth it to post my own TN, had with Roy 8 years ago:
2016 Roy Piper Cabernet
14.6%, 97% CS with 3% Petit Verdot. I believe Moulds, Farrella and Houyi vineyards are the sources. Roy does a 15% bleed-off, then 20 months in 70% new oak, Bousset barrels. Aromatically, this sure wakes you up. Big spices presentation with nutmeg, allspice and clove, to buttress underlying plum fruit. Shockingly, this is already really good. The flavour is iron framing very beautiful blue and black fruit. Gains an attractive bitter twinge and depth with air.
We try a second pour from a different-shaped (Zalto more of a pinot-shaped) glass, where Roy shakes the wine a little. Gives much more beef blood in the nose and it’s remarkably more feral and aggressive on the palate vs. the finesse and sophistication in the normal Cab glass. Fascinating!
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