03/20/19 Wine Tastings
2017 Prebende Beaujolais Blanc. From the region just south of Maconnais in the sourthern-most part of Burgundy. Beaujolais is usually known for Gamay grape red wines of light color and flavor profiles. This Chardonnay undergoes malolactic fermentation but in stainless steel, resulting in buttery but fruit-forward wine. Acidity is very controlled and this is a fresh, floral chardonnay!
2016 Yves Leccia Ille de Beaute Rose (Corsica). 60% Nielluccio / 40% Cannonau. Nielluccio is a red wine grape grown in Corsica and other regions of the Mediterranean. It is genetically close to Sangiovese. Cannonau is the Corsican name for Grenache. This rose is dry, tart and somewhat citrusy. Smooth in finish with a relatively medium body and finish. Pale pink in color. Red berries prevail in the aroma.
2015 La Chapelle de Lafon-Rochet St Estephe. 60% Cabernet Sauvignon / 40$ Merlot. Juicy red and black fruit including cassis on the nose. The palate is dry, more about structure with little fruit on the palate. Oddly it lacks harshness or bitterness that you would expect in a wine with so little fruit evident on the palate!
Maldonado Cabernet Sauvignon 2015 - Napa. Big juicy nose. Bright acidity but not as rich as the nose would suggest. Probably needs more bottle aging to integrate the fruit of the aroma into the palate.
Quinta dos Murcas 10 year Tawny Port. big on dried fruit (raisins particularly), with a reddish tinge to the coloration. Less bruleed sugar than one would expect but for the money a solid performer.
2014 Cronw Point Vineyards Estate Selection Happy Canyon Santa Barbara Cabernet Sauvignon. 73% cabernet, 16% malbec, 11% merlot. Dark garnet color. Dusty velvet tannin. Earthy. 24 months in new French Oak.
2014 Crown Point Cabernet Sauvignon. 100% cab. Big, chocolate-cocoa nose and on the palate, velvet tannins, cassis and mocha. Delicious!
2015 Crown Point Cabernet Sauvignon. 100% cab. Tannin and coco are not as pronounced. Acidity was stronger and less integrated into plum/cassis fruit. Less structured. After two hours, the acidity is mellowed a bit and the structure comes forward again with those cocoa/mocha notes.