What's this, a non-French wine?! Indeed, I have returned to the good ol' US, at least for this wine. And boy was it worth it. I suppose you could call it a "Meritage" since it's a blend of traditional Bordeaux grapes - Cabernet Sauvignon, Merlot, and Cabernet Franc - but I don't know if it counts because it's from Oregon, not California. But really, who cares, because it is so good. It's a deep garnet in the glass, and aromas of clove, mineral, and grape jam form a sweet-savory nose that doesn't quite warn you for the juiciness of the wine on the palate. It's a touch sweet with sourness and alcohol in perfect balance. The tannins are present but soft and refined, and frankly it tastes like fresh cherry juice going down.
This is a really short post, but frankly I don't have a lot more to say. The wine is good. And I rather be drinking it than typing right now.
Vintage: 2007
Grapes: 67% Cabernet Sauvignon, 28% Merlot, and 5% Cabernet Franc
Region: Rogue Valley, Oregon
Price: $13
Showing posts with label Cabernet Franc. Show all posts
Showing posts with label Cabernet Franc. Show all posts
Wednesday, February 23, 2011
Saturday, January 22, 2011
2005 Abbaye de St-Ferme Bordeaux Supérieur Les Vignes du Soir
Yes! It's a 2005 Bordeaux! 2005 was touted as the "vintage of the century" for Bordeaux. Now it's 2009 (keep your eyes peeled - they're starting to roll into US shops!). This is by no means a Premier Cru wine - Bordeaux Supérieur is essentially a generic appellation within the region of Bordeaux, distinct from plain old Bordeaux AOC by having more alcohol in it. This doesn't mean it's not a good wine, though. I could go on for days about the issues related to the Bordeaux classification system (and believe me, some people have), but to be concise: the current ranking system of many Bordeaux wines was erected in 1855 and hasn't really changed much since. So it's not exactly based on up-to-the-minute quality.
The color is a very deep garnet with some definite browning towards the rim. A top-flight 2005 Bordeaux could easily age for more than 25 years and still drink well. This one has had 6 years in the bottle (hence the browning), and that's probably enough for it. The primary aromas seem to be a bit overpowered by oak, but there is still some black currant fruit peeking through, and something that reminds me of soy sauce. And there are some nice, earthy mushroom aromas as well. I do have to mention that there is a bit of a "barnyard" odor, but we won't dwell on that. It's a French thing.
In the mouth, I can honestly say that this is one of the most pleasant Bordeaux I have ever tasted. I may have an American palate (I am, after all, an American), but I often find Bordeaux a tad harsh. This could also be because I've never had a really good Bordeaux. Anyway, there is plenty of acid and tannin, but the tannins are only slightly coarse - akin to the fuzzier side of velcro, as opposed to the side with all the little hooks - and the acid is nicely balanced by some black fruits and spice. It's perfectly ripe and juicy, without being a fruit bomb. And best of all - it costs $6!!!
Vintage: 2005
Grape: 70% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc
Region: Bordeaux Supérieur
Price: $6
My rating: 92/100
The color is a very deep garnet with some definite browning towards the rim. A top-flight 2005 Bordeaux could easily age for more than 25 years and still drink well. This one has had 6 years in the bottle (hence the browning), and that's probably enough for it. The primary aromas seem to be a bit overpowered by oak, but there is still some black currant fruit peeking through, and something that reminds me of soy sauce. And there are some nice, earthy mushroom aromas as well. I do have to mention that there is a bit of a "barnyard" odor, but we won't dwell on that. It's a French thing.
In the mouth, I can honestly say that this is one of the most pleasant Bordeaux I have ever tasted. I may have an American palate (I am, after all, an American), but I often find Bordeaux a tad harsh. This could also be because I've never had a really good Bordeaux. Anyway, there is plenty of acid and tannin, but the tannins are only slightly coarse - akin to the fuzzier side of velcro, as opposed to the side with all the little hooks - and the acid is nicely balanced by some black fruits and spice. It's perfectly ripe and juicy, without being a fruit bomb. And best of all - it costs $6!!!
Vintage: 2005
Grape: 70% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc
Region: Bordeaux Supérieur
Price: $6
My rating: 92/100
Thursday, October 28, 2010
2007 Los Maquis Calcu Colchagua Valley
Chile, reportedly, has one of the most ideal climates and situations for great winemaking in the world. And land is cheap, so everybody and their uncle is making wine. A lot of the wine is great, and very inexpensive to purchase. But I've noticed that, on more than one occasion, I've smelled some...unfortunate....aromas wafting from a glass of Chilean wine. For example, the sauvignon blanc that smelled like a farm shed (tractor oil, livestock, and rotting vegetation). This is not to say that all Chilean wines smell like yuck, but...it's an observation.
The wine I'm tasting today, a blend of cabernet sauvignon, carmenere, cabernet franc, and petit verdot, has a very appealing dark garnet color in the glass. A little cloudy, which is unusual in these days when most wines are expected to be clear and without sediment, but doesn't mean anything is wrong with the wine.
I admit my nose to the glass and...grape popsicle and POOP. Okay, so professional winetasters don't say poop. They say "barnyard" or "manure." Actually in this case, barnyard might be quite appropriate, as not only does the wine smell like ordure, but there's also a hearty whiff of decaying vegetation. This is not a happy-smelling wine. So, let's try it in the mouth (if I must).....
Better. Whew. Good balance between the bracing acidity and the moderate but refined tannins. It's medium in body, a little "hot" - meaning that the alcohol is a little high and isn't quite in balance with the other elements in the wine - and a bit lacking in complexity and concentration. There is a hint of the aroma that carries over to the palate, but it comes across more as just overripe black cherry, rather than actual rot.
So, if you can get past the poop on the nose (ew), it's an okay wine. But...why would you want to drink something that smells like a barnyard? I give it an 80.
The wine I'm tasting today, a blend of cabernet sauvignon, carmenere, cabernet franc, and petit verdot, has a very appealing dark garnet color in the glass. A little cloudy, which is unusual in these days when most wines are expected to be clear and without sediment, but doesn't mean anything is wrong with the wine.
I admit my nose to the glass and...grape popsicle and POOP. Okay, so professional winetasters don't say poop. They say "barnyard" or "manure." Actually in this case, barnyard might be quite appropriate, as not only does the wine smell like ordure, but there's also a hearty whiff of decaying vegetation. This is not a happy-smelling wine. So, let's try it in the mouth (if I must).....
Better. Whew. Good balance between the bracing acidity and the moderate but refined tannins. It's medium in body, a little "hot" - meaning that the alcohol is a little high and isn't quite in balance with the other elements in the wine - and a bit lacking in complexity and concentration. There is a hint of the aroma that carries over to the palate, but it comes across more as just overripe black cherry, rather than actual rot.
So, if you can get past the poop on the nose (ew), it's an okay wine. But...why would you want to drink something that smells like a barnyard? I give it an 80.
Friday, October 22, 2010
2007 Mad Bay Western Australia Cabernet Sauvignon, Merlot, Cabernet Franc
Oh, those crazy Australians, first I find Madfish Bay, now just Mad Bay...who can be mad when there is wine to be tasted (even if you are a fish!)?
This blend of Cabernet Sauvignon, its father Cabernet Franc, and Merlot (the flesh on the bones) is a classic Bordeaux combination, but transported far south to Australia. The grapes come from an area of Western Australia, Margaret River, that is often described as having a similar climate as Bordeaux. The color of this resultant wine is a vibrant, dark ruby with just a little orange starting at the rim, indicating the some aging. The aroma is far more Bordeaux-like than I was expecting. Even with the same blend of grapes, "New World" wines tend to be fruitier and fleshier than most austere terroir-driven Bordeaux wines. But this wine has earthy notes of dried grass and a forest in the fall, with just a hint of blackcurrant in the background.
In the mouth, it's not quite as pleasant. It finishes well, with a nice blend of grassy and blackfruit flavors, and a bit of cocoa powder, but these only evolve after your tastebuds are rather assaulted with acid and bitterness. Frankly, I've had this experience with Bordeaux in the past, so perhaps the winemakers were merely striving for regional authenticity? What it lacks that Bordeaux tends to have in abundance is tannin. Only the faintest hint of astringency is there, which may be why the acid is beating me over the head - there's not much there to balance it out.
So, the finish makes it a drinkable wine, but I think these grapes could have used a little more time on the vine and/or a warmer growing season so they could develop more sugars and the phenolic ripeness they crave and dispense with some of that acid. And it needs to be consumed with lots of soft cheese. I give it an 84.
This blend of Cabernet Sauvignon, its father Cabernet Franc, and Merlot (the flesh on the bones) is a classic Bordeaux combination, but transported far south to Australia. The grapes come from an area of Western Australia, Margaret River, that is often described as having a similar climate as Bordeaux. The color of this resultant wine is a vibrant, dark ruby with just a little orange starting at the rim, indicating the some aging. The aroma is far more Bordeaux-like than I was expecting. Even with the same blend of grapes, "New World" wines tend to be fruitier and fleshier than most austere terroir-driven Bordeaux wines. But this wine has earthy notes of dried grass and a forest in the fall, with just a hint of blackcurrant in the background.
In the mouth, it's not quite as pleasant. It finishes well, with a nice blend of grassy and blackfruit flavors, and a bit of cocoa powder, but these only evolve after your tastebuds are rather assaulted with acid and bitterness. Frankly, I've had this experience with Bordeaux in the past, so perhaps the winemakers were merely striving for regional authenticity? What it lacks that Bordeaux tends to have in abundance is tannin. Only the faintest hint of astringency is there, which may be why the acid is beating me over the head - there's not much there to balance it out.
So, the finish makes it a drinkable wine, but I think these grapes could have used a little more time on the vine and/or a warmer growing season so they could develop more sugars and the phenolic ripeness they crave and dispense with some of that acid. And it needs to be consumed with lots of soft cheese. I give it an 84.
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