Count me as a fan. I tasted the 2010 while visiting with Bruce last year and fell in love with the wine. Deep, dark fruits yet balanced with excellent structure. The aromatics wafting from the uncorked bottle were intoxicating. I cannot wait for the release of the 2012 next year. Doesn’t hurt that Bruce is just a great, genuine guy.
We have tried to visit a few times but schedules have never worked out.
I haven’t found what I’d call herbal notes, although I do find some savory character that I’d call Umami? I get the Bordeaux reference - it has a flavor profile similar to Pomerol, with the structure/minerality of Paulliac. It’s still decidedly California fruit though. I think what I find so captivating in Greer is the texture and tannin quality. To me, this is quintessential Rutherford bench. If there’s such a thing as Rutherford Dust, this has it in spades. I find it more interesting than nearby Scarecrow and Staglin as well.
But back to VHR - to me, this is a benchmark wine. As prices have risen at the top to mid end, I’ve limited my Napa purchases to half a dozen on the high end and probably a dozen over all.
Does VHR have a similar taste profile as Bond Vecina? Do they have multiple bottle labels (reserve, etc) or just one label?
Can’t answer your first question having never had Bond Vecina, but VHR just has one estate wine from select blocks. Bond, Cakebread, and Mondavi source from VHR for their own SVD wines.
Signed up for the list. Looking forward to getting the 12 offer.
I just purchased the 2011 from a store online. I’ve never had it so i’m interested to see how good this wine tastes.
Had the 2011 over the weekend, wow its very good. How much do these cost on release?
![[welldone.gif]](/uploads/db3686/original/2X/f/fc9709a841aa9379fd892a9cf0b535b05f473b86.gif "[welldone.gif]"){kind=small}
It’s $450 for a 3-pack. Any notes on the wine? In need of time or a decant?
I’m not too good on notes, but here it is: Well made wine, soft tannins, black fruit, medium to long finish, just an outstanding wine. Decanted for 1 hour.
Does anyone know if they add Petite Sirah ? Anyone know how or wants to guess how the 12’s will be?