Hey Randy, yes, the Terps at 6-2 is somewhat of a surprise. They really should be 7-1, as they should have won the Purdue game. But overall, I am very pleased with the season so far. I was not really sold on Locksley before this season, but he has recruited well, especially on the offensive side. Tough schedule still to come…
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OG100 Cab. Ended up finishing the first bottle before the steaks were served (took that as a good sign). Did a 24 hour decant (which in my opinion is still needed). It was a crowd pleaser. I enjoyed as well 90pts
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OG N.57 2018 St. Helena Cabernet Sauvignon
Still Interesting this time. On this bottle, initially a Big, Bold, & Beautiful Cab with a big hot shot of Cognac/Brandy thrown in. Not really, but it really tasted that way at first.
16.2%Alcohol! 100% NEW French Oak & barrel ferment! (probably Heavily toasted barrels?) The hot character and Cognac aroma, faded somewhat over the evening.
Day 2- Beautiful! The hotness and Burnt or charred barrel melded with the fruit to form an awesome Bouquet. Go Figure…Cheers!
I like this monster, however, it should be aged some more to come together. How Long???
Scott with American Wagyu Top Sirloin
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OG L 160 | Columbia Valley 2018 Red Blend
A genuine 110% blend ( 55% Cabernet Sauvignon, 25% Malbec, 12% Merlot, 10% Cabernet Franc, and 8% Syrah) with a bouquet that continues to roll on and on. Originally $9.92 btl shipped, but still available for $13 in the Bottle Shop. This is an A+ cellar defender! To me, the Cabernet Franc and Syrah truly rise to the occasion to bring forth a potent, full bodied Washington state blend with [quoting CH] “a chewy finish with plenty of length and emerging complexity”. This can be enjoyed now or possibly held just for the fun of learning what more this blend can contribute.
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HI Brian - I am about to taste through these Xavier wines again after having let them settle a couple of weeks. I tasted and released them at the time but thought folks should hold off until Thanksgiving time as they were shocky…I’ll report back soon.
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OG dN Lot 274 2017 Napa Valley Cabernet Sauvignon
! I am very pleased with my 7th bottle! Admittedly, I have had Ethyl Acetate issues with some previous bottles. Warily, I decanted early in hopes of the EA blowing off. Pleasingly, there was absolutely NONE detected!!! So very happy! This clean wine is a delicious, soft, woody and very drinkable 2017 Napa CS. I will recommend it now. Enjoyed it thoroughly. 15% alcohol with Low acidity and 2 years in the bottle. So, I will likely finish this case within the next year? Cheers!
Scott w/YummyBBQ’d beef Tri-Tip
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Yes! I opened the same bottle a few hours ago and just has a few sips . (274 cab) the last 2 bottles have been super jammy. This one seems way better. It taste the same as my first time that made me order 6 more from the bottle shop (them The disappointment when it was way sweeter than I remembered). Dark berries and dried stone fruit. I wasn’t sure if this would make it out for holiday dinners but I think another will get opened in the next few months.
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Good to know, thank you. I’ll pause drinking them until then.
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Appreciate the review as I was disappointed in 274 due to being too jammy/sweet. Glad to hear its moderated as I have over 10 bottles that I was not looking forward to drinking. I will try it again in the next few weeks.
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OG dN Lot 274 2017 Napa Valley Cabernet Sauvignon
Day 2 update:
I liked it better on day 1.
Hmmm, so drink sooner than later? I believe so….?
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Need to put Lots 231 and 229 on my drinking calendar. Honestly I don’t drink that much red during the summers here in central NC, when it’s 97 degrees and 95% humidity, lol.
Now that cooler weather is upon us I need to revisit these wines. My tasting notes from last winter were kind of meh on both.
Looking forward to giving these another go.
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231 is good to go but, last I checked couple weeks ago, Lot 229 needs decant time…bit reduced right now.
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I have found that, when it’s H&H in VA, reds taste better to me when they are a little cooler, say around 60 after a brief stint in the fridge. I’m planning to get reacquainted with some of the bigger reds from Basel Cellars this fall. Good luck to you!
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Reminder for folks in the DC/MD/VA area to sign up if you want to come to the de Negoce tasting on November 19 at 3pm!
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I am also one of the jammy/sweet sugar pop tasters…yuck…Keep us abreast when you do open. I got 5 left. Hope its not bottle variation.
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This question of “sweetness” was also raised in connection with 196 cab franc. I thought it might be connected to alcohol levels & I’m hopeful that aging will make an improvement. I’d be interested in the opinions of those in the wine industry who are far more knowledgeable than I.
I did find this on line:
“While residual sugar refers to the actual sugar level of the beverage, the perception of sweetness is more complex and can also occur in dry wines. For example, when a wine has tastes or aromas associated with sweetness (floral or fruity notes, I think), our taste is more often read as sweet. Other characteristics of wine, such as high levels of alcohol, can also increase the perception of sweetness, while factors such as acidity and tannins can reduce it.”
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Opened a bottle of N.17 a couple of nights back. Still just a great bottle.
Opened a Monsalto Commenda PnP last night and it was pretty good. Got better with a little air. Will finish the rest tonight. No regrets on the first Monsalto bottle.
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Brought a bottle of Barossa Valley Shiraz # 280 to a Halloween get together. Pop and pour was very closed and quite tart. Took about an hour to open up and for the taste to settle down. Very nice, and even better the next night.
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One of my partners in crime in dN buying, who’s not on WB, commented that he had recently opened a N.22 CS and said that it has really come around nicely and is drinking very well. Based on that, and some recent CT notes (including Rohit’s!) will look to open one of mine in the next couple of weeks for a try.
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I opened #22 as well based on Rohit’s notes as well and it was very good. You won’t be disappointed !
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