The last California Cab I tasted left me with kind of a bad taste in my mouth. So I decided to try another to see if I can wash it away. Justin is a widely-distributed brand - I got this bottle at Trader Joe's - and I've been told nothing can beat it when paired with a nice juicy steak. While I am a little suspicious of this claim (and I'm not eating any steak), I thought I'd give it a whirl.
The aromas are a hint more refined than the last Cab; I get some spicy herbs - dill, maybe - and some toasty cedar along with classic oaky vanilla, black plums, and black currants. The palate, however, is light years ahead of the Sean Minor. It definitely has some serious alcohol (you could probably use this as mouthwash - and very tasty mouthwash it would be), but enough acid to match it, juicy fruits but not overripe and not overpowered by the oak. I can certainly see pairing this with a juicy grilled steak (can you believe I was a vegetarian for 10 years? I can't...), and it's also quite nice with the penne pasta, broccoli rabe, and Italian sausage that's on my dinner plate.
My only "suggestions" for the winemakers (should I be so bold) would be - a little more tannin (it's there, and it's soft, but it's not an equal ingredient with the sourness and heat) and a little less alcohol. I wouldn't be surprised if this wine had an ABV of over 15%. Ouch. Other than that - nom!
Vintage: 2008
Grape: Cabernet Sauvignon
Region: Paso Robles, California
Price: $21
Showing posts with label Paso Robles. Show all posts
Showing posts with label Paso Robles. Show all posts
Monday, March 28, 2011
Wednesday, November 24, 2010
2006 Paso Creek Merlot Paso Robles
Poor merlot. It has such a bad reputation, ever since that guy in Sideways whose name I can't remember derided it vociferously. But this is a guy who drinks out of a spit bucket. So why do people listen to him??
Merlot is, perhaps, a little out of vogue right now, but it's an estimable wine, one of the varietal foundations of nearly all Bordeaux wines, and the sole grape used in Chateau Petrus, one of the most expensive and revered wines in the world.
This bottle is not Chateau Petrus. I seriously doubt I will ever be in the same room as Petrus, let alone have one in my apartment. But this is a wine from Paso Robles, a place where wine grapes have been grown since the late 1700s. Not bad for the "new world!" The wine in my glass is a deep, vibrant, gorgeous crimson with a tiny pink rim. The aromas are robust and savory, with earth, umami, and something biscuity in the background. And there is also some of that plum that one expects to find in a merlot.
In the mouth, it's a little aggressive - high alcohol and overt sourness make it a prickly and puckersome wine, and there isn't much fruit to balance it out. The wine does have excellent structure with mild but firm tannins, but it's just not a joy to hold it in my mouth. And it doesn't get much better once swallowed. Sourness and a slightly bitterness remain long after any fruit flavors have dissipated.
Not a wine to go out of your way to find. 83.
Merlot is, perhaps, a little out of vogue right now, but it's an estimable wine, one of the varietal foundations of nearly all Bordeaux wines, and the sole grape used in Chateau Petrus, one of the most expensive and revered wines in the world.
This bottle is not Chateau Petrus. I seriously doubt I will ever be in the same room as Petrus, let alone have one in my apartment. But this is a wine from Paso Robles, a place where wine grapes have been grown since the late 1700s. Not bad for the "new world!" The wine in my glass is a deep, vibrant, gorgeous crimson with a tiny pink rim. The aromas are robust and savory, with earth, umami, and something biscuity in the background. And there is also some of that plum that one expects to find in a merlot.
In the mouth, it's a little aggressive - high alcohol and overt sourness make it a prickly and puckersome wine, and there isn't much fruit to balance it out. The wine does have excellent structure with mild but firm tannins, but it's just not a joy to hold it in my mouth. And it doesn't get much better once swallowed. Sourness and a slightly bitterness remain long after any fruit flavors have dissipated.
Not a wine to go out of your way to find. 83.
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