Some old grapes, after a long hiatus.
Things may not be going in the best direction right now, but I’m glad to have my SO by my side.
January 15, 2023 — 2 years ago
After a couple months of hiatus, the Friday City Club group was able to get back together (albeit a smaller, more spread out group) for an epic hosting by @joe leatherwood . 1 sparkler, 2 whites, 5 reds and 1 dessert wine, all served blind.
Here’s your finisher. Tied with the L&M for my favorite of the day. This seemed to take the best of the L&M (lifted profile, elegant) and the best of the Harlan (dense, rich, powerful) and marry them together perfectly. Iron fist in a velvet glove. It sported the entire fruit spectrum on the nose (red, blue and black) with added notes of sandalwood, espresso, cinnamon and nutmeg, and scorched earth. It pulls you in immediately on the palate with tantalizing notes of fondue dipped dark fruits, cherry-vanilla pipe tobacco, crushed gravel, before letting you go softly with elegant floral notes like jasmine. Stunning. I called this 7-10yr old Napa cab. — 4 years ago
After a couple months of hiatus, the Friday City Club group was able to get back together (albeit a smaller, more spread out group) for an epic hosting by @joe leatherwood . 1 sparkler, 2 whites, 5 reds and 1 dessert wine, all served blind.
A palate revitalizer after the reds! Like a shot of vitamin C to your taste buds. Apricot, ripe peach, and mango all drizzled in orange blossom honey. Didn’t have the nuttiness of Sauternes but there was really nice acidity here. I called this late harvest Cali SB/semillon. — 4 years ago
It’s back after a 25 year hiatus. Delicious black currant and soft tannins. Look gored to a bit of time on this blend — 2 years ago
No, this is not a QAnon cuvee - that would be an empty bottle because we all know wine doesn’t really exist: it’s a lie created by the Deep State to steal your money - it’s another awesome chard from Greg Brewer’s Diatom operation. For those who haven’t had it, the Diatom wines are truly unique. Fermented at low temperature to suppress malolactic conversion (around 40 F if memory serves) and never seeing oak, this is like a Grand Cru Chablis on steroids. Incredibly pure fruit with bracing acidity, but high enough in alcohol to produce a beautifully balanced wine. The label took a hiatus for a couple of years during Greg’s transition away from Melville (I still have one bottle of the 2005 Clos Pepe from the first vintage), but its been back for a few years now. At ~$40 a bottle, you will not find a better QPR chardonnay anywhere. Great stuff! — 4 years ago
Kia
Really refreshing and crisp. Made me excited to download this app again after quite a hiatus. — 5 months ago