Jay Kline

9.3

Presented to me double-blind at Tasting Group. The wine is a deep garnet color a near opaque core and some significant rim variation; medium+ viscosity with moderate staining of the tears and some signs of sediment. On the nose, the wine is vinous and showing some signs of maturity. There are fascinating notes of tart, ripe and dessicated black and red fruits: blackberries, black currants, tart red cherry, accompanied by some tobacco, cigar box, green bell pepper, some leather and beautiful baking spices. It smells like money (expensive, lavish oak treatment). On the palate, the wine is dry with medium+ tannins (well integrated) and medium+ acid. Confirming the notes from the nose with some coffee and cocoa also showing up to the party. The finish seems to go on forever. This is a very balanced wine in a very fun spot.

Initial conclusion: this could be a Cabernet Sauvignon or Cabernet Sauvignon-based blend, a Tempranillo or Sangiovese-based blend from the United States, France, Spain or Italy with 25+ years of age. However, the fruit was kinda the star of the show so, final conclusion: this is a Cabernet Sauvignon-based wine from the United States, from California, from Napa; vintage 1990. Ha!! 1992 Bryant Family!? Suhhhhweet! This is in the zone. Drink now through 2032. — 4 months ago

Carter Pelham

9.3

Cade vs Davis Howell Mountain showdown - 2016 edition - tasted blind

Cade was the group favorite. Deep blueberry and blackberry, vanilla, cinnamon, but not overwhelming, grippy yet fine and integrated tannin, medium pleasant acidity. Long finish. Ready to go.

Davis: nice redcurrant, red cherry, blueberry notes. A distinct cooling mintiness and some herbal notes. More structured with dusty tannin and higher acidity, very slight bitterness on an otherwise pleasing long finish. This was the more obvious mountain cab. The Davis has at least 5 years to improve...would probably show better than the Cade then. — 3 years ago

with Linh

Thom Demuth

9.0

2019. Ruby in color. Medium intensity. Defined viscosity. Aromatic strawberry, plum, fig, current aromas with leather and tobacco aromas. Medium dry body with medium tannins and long finish. Blackberry, pepper, leather flavors. Smooth mouth feel - very tasty. — 3 years ago

Justin Hansohn

9.5

On Clive Coates recommendation of Pommard vineyard specifically for this producer purchased from Benchmark Wine Group received February 2020 drank April 2020. Fruit still accessible but completely integrated into the fully electric energy that this wine has become. Aromatics are beguiling and potent. Finish seems to go on for minutes. So much energy. Concentration of fruit in perfect harmony. Ready to go now and still could probably hold and evolve for a bit longer I suspect. The energy is unreal. — 4 years ago

Shay A

9.4

In the running for shocker of the year so far. Not only because of how youthful it was, but in how it cleaned house at a small Syrah tasting with my local group.

I popped this ahead of time to try a glass because I was a bit skeptical of how it would show…my jaw about dropped when I smelled this wine. My goodness…deep and dark florals, violet, stemmy green herbs, black pepper. Wonderfully balanced and integrated on the palate. Whole cluster profile shines through in a supporting role, with the pepper-crusted blackberries, mocha, olive, charcoal. Not rich, not lean, fastball down the middle. Nervy acidity still. This has a cool-climate vibe to it with just a kick of richness to really seduce you. Brilliant. I may have underscored this. — 7 months ago

Jay Kline

9.2

A member of our Tasting Group provided this bottle from his cellar. It had been opened 90 minutes prior to service, poured into a decanter and, in typical Tasting Group fashion, presented double-blind. Appearance: a deep, slightly turbid, garnet color with some very slight browning towards the rim. Medium intensity. Medium viscosity. On the nose this was fully developed with notes of red and dark fruit, grilled Poblano pepper, leather, and sweet pipe tobacco and baking spices. I felt certain, from the bouquet alone, that we were in the presence of a wine that had seen some significant age. On the palate, a mix of dried fruits including cherries, dates and figs with milk chocolate, nuts, leather, and tobacco. Plush mouthfeel. The tannins were medium and fully integrated at this point. Acid was medium+ which provided youthful energy. The finish was long, lovely. In fact, the flavor on the finish reminded me a bit of a Palmer Twin Bing. I called Napa Cabernet from the 1990 vintage. I was pretty darned close! This bottle was hitting right now and well-stored examples should continue to drink well over the next 5-10 years. — 3 years ago

David T

Independent Sommelier/Wine Educator

9.3

My homemade warm, Bourbon Pecan Pie with Marianne’s Old Tyme Vanilla...our favorite ice cream maker & second favorite ice cream from them.

Pie made with Redwood Empire “Pipe Dream” Bourbon.

Tawny Port would have been sweet over sweet over sweet...way too much & over powering. The Matthiasson Sweet Vermouth is the perfect pair. It captures the pie with a gentle hug without overwhelming it like Tawny would do.

As I was making my pie, I realized there are very valid heath reasons for only making this once a year. But, wow is it amazing!!!

Our group will likely never go out for another formal dinner if the choice is ours, it just wouldn’t be as good on multiple levels.

The Matthiasson Vermouth starts like summer sun tea with a touch of sugar, subtle brown sugar/molasses background, hints of toffee, butterscotch, marmalade fruit, dry stone fruit, dry pineapple, orange citrus, salted nuts, chalky soils, grainy volcanics, warm toast, slight honeycomb notes, vanilla with dry floral bed. The acidity is insane. The long finish is; unique, extremely well balanced, lush, elegant with persistent length. On the back end, you perceive the most subtle quality of Vermouth.

Brilliant beverage creation! — 4 years ago

with Christina and James

Jay Kline

9.3

Presented to me double-blind at Tasting Group. The wine pours a deep garnet with a translucent core and burnished orange rim. Some signs of sediment. Medium+ viscosity. On the nose, cherry lozenges, Corinthian leather, rich mahogany, old books, espresso, baking spices, desiccated flowers…like something that reminds me of my great aunt’s potpourri, and bit of umami. On the palate, the wine is dry with medium (+?) tannin which is well integrated. Medium acid. The fruit and non-fruit characteristics are confirmed. The finish is laden with dried fruits leather and earth. I felt that the wine was old with 15+ years of age and leaned a little more towards its fruit character than its structure…so I called Barossa Valley Shiraz, 2005, from a quality producer. But then, someone said 2012 CdP and I was like…”ooooohhhh, I like that CdP call”. But if that was the case, it would have to be older…from a great vintage like 2001. Well…I was on the right track. Who cares, this was an awesome showing and the oldest Chateau de Saint Cosme I’ve ever had. Drink now and enjoy. — 2 years ago

Jay Kline

9.4

I had a few members of the Tasting Group crew join me in a sort of, "help me drink down my cellar" gathering. Everyone had an opportunity to dig through the cellar and select a bottle of their choosing; the identity of the wine was kept from everyone else and then presented double-blind though, since the bottles were being pulled from my cellar, it wasn't a true double-blind situation for me. This was poured into a decanter and served within two hours of opening. The wine poured a deep ruby, bordering garnet color and slightly turbid. On the nose, it was immediately apparent that this was a vinous wine with abundant ripe red and black fruits some of which came across bruised and desiccated. Along with the fruit was a striking smell of barnyard funk, pipe tobacco, leather, and exotic spices. On the palate, the wine was dry and the fruit set was more or less confirmed. The fruit was gorgeous, fully mature and the finish was long and savory. The tannins were pretty well integrated. Plenty of acid to keep everything afloat. I was headed to the Rhone based off the evidence, something with age and probably from a traditional producer in Chateauneuf du Pape. Due to the color, signs of sediment, abundance of dried fruit and the strong presence of secondary characteristics, I figured this was at least 15 years old from a warmer vintage. After thinking, I called 2005 Pegau. After drinking the 2005 Pegau later, I don't hate my call. This wine is singing and will likely last for at least another decade. — 3 years ago

Randall Hopkins

Winegrower Co-Winemaker and Owner Corvus Vineyard and Corvus Cellars

9.0

Rich fruit with deep berry notes and good structure. Tannins we’re integrated and had a nice finish. Group enjoyed it as it stood out from other wines as superior quality. As much as I’m not a fan of celebrity wineries, the winemaker is well known and regarded so at least they invested wisely in talent. — 4 years ago