Mayacamas Vineyards 2000 Cabernet Sauvignon

Upon opening, aromas of spicy black currant, blackberries, bittersweet chocolate, and anise. The first taste showed strong, unbalanced tannins that overpowered the aromas; I almost thought it was oxidized by the finish. The wine needs a few more years in the bottle to come to terms with itself. After decanting, its complexity opened up majestically and its robust fruit-forward nature and elegant, persistent finish became apparent.

Shafer Cabernet Sauvignon 2003

Vanilla and black fruit aromas develop upon opening the bottle and pouring the first glass. By itself, there's something wrong with the finish, it dies with an odd bitter note, one that I've never experienced. Perhaps this has to do with what Wine Spectator complained about with bottle variation in this particular vintage.

SECOND DAY: Vanilla and black fruit aromas are still present; with a little air, its had a chance to mellow, but the fruit still pops and the tannins have grip, but for the most part, the funky finish follows. I wonder how this wine would've tasted a couple years ago, perhaps it's beyond its peak.

Brunello di Montalcino Capanna Riserva 2001

Wow. As the first Brunello I've reviewed on this blog, I've got to say, it's established a high standard. Beautiful aromas with an apparent spice (hard to separate), full-bodied, well balanced (with the idea that it'll age nicely), long, partially dry aftertaste with a quagmire of flavors and a mouth-coating texture, and perfect for the broiled New York strip and broccoli (sauteed with garlic and oyster sauce) I had this evening. This is one for the books (WS rated 95 points), although I don't get the citrus fruit in the aromas, and the plum is not necessarily apparent until I read the WS review and compared my notes. Winemaker notes:

Obtained from a careful hand selection of small Brunello (Sangiovese) grapes from the older vines. Aged in Slavonian oak barrels (10-20 HL) for about 4 years, then in bottle for an additional year. Deep-ruby color, fullbodied, with a long and rich aftertaste, intense and persistent perfume; big and robust wine. Best served at 64-68 °F with grilled and roasted red meats, game, and strong cheeses.

2004 Bell Syrah Cantebury Vineyard

Fragrant. Upon first pour, a vanilla aroma became evident. However, after a couple minutes the vanilla aromas disappeared and aromas of subdued spice followed by red fruit (cherries and raspberries) and blackberries emerged. Pleasant on the palate with luscious fruit that's well balanced and proceeds into a long, fruit-forward finish. Noticeable legs, soft tannins with a different sort of richness (at least from what I was expecting from a syrah).

American Wine Company (AWC) rates it 91. Winemaker tasting notes:

Our 2004 Syrah exhibits wonderful varietal character. Deep ruby in color with spicy, peppery fruit aromas, the wine has good acidity, with a rich, luscious mouthfeel and soft, elegant tannins. The oak flavors are in balance with the fruit acidity and fruit flavor to yield an appealing wine, bright on the palate, with great depth and concentration. Often described by our guests as “yummy,” this delicious wine is a nice alternative for those seeking a rich, round, wellbalanced yet softer style wine. A great companion to food, this wine will continue to mature gracefully for many years. Richly flavored and with great concentration, this wine illustrates the great potential of the Canterbury Vineyard.

2005 Incognito

Not being exactly sure of what I was getting into when I purchased this wine, I was drawn to the name of the winemakers; David and Michael Phillips. I recall seeing the Phillips name as one to watch out for in a recent edition of Wine Spectator, so when I saw it in my local store, I decided to give it a whirl. Unfortunately, I had already prepared a New York strip steak to go along with my wine selection before I actually opened the bottle and poured a taste. After doing so, I was glad to have had some brie and crackers on hand to pair with the wine. The wine didn't match up to well with my seared peppercorn strip, but overall, it was a well-blended wine of primarily Rhone varietals, particularly Syrah, Mourvedre, Petite Syrah, Cinsault, Carignan, Petit Verdot, Grenache, Cabernet Franc, and Malbec. Originally this wine was thought to be a Roussanne, until DNA testing proved it to be a rare clone of Viognier. Winemaker's notes:

Flambéed pear and honeysuckle aromas open up into flavors of passion fruit, green apple and a lingering dried apricot finish.

This wine was awarded "Best Rhone in the World" as a Roussanne at the 2000 Los Angeles International Wine Competition. However, using DNA testing, U.C. Davis later determined that this unique grape is a rare clone of Viognier that mysteriously appeared in California during the past decade and is not, in fact, a Roussanne after all.

The phantom clone originated somewhere in the Chateauneuf du Pape region of the Rhone Valley in France, then mistakenly sold to the grower - the talented Mr. Ripkin - as Roussanne, who, finally, sold the resulting grapes to Michael~David Vineyards. The rest is history!

Incognito's grapes are grown in the Ripken Vineyard, east of the Carquinez Straits in the Sacramento River Delta region of California. Warm days and cool evenings - reminiscent of the clone's native Rhone Valley - produce the powerful and intense fruit with a sultry body that characterizes this wine, making it unlike any other Viognier.

Amazingly smooth; will purchase again and pair accordingly.

2003 Nickel and Nickel Branding Iron Vineyard Cabernet Sauvignon

Wow. Upon opening the bottle, pouring the first taste, and taking in its aromas; I was impressed. Jammy fruit blasts the nose and you taste what you smell. Smooth, polished finish. Tannins are present, but far from noticeable. If I were to taste this blind, I'd label it as a merlot. Sediment; needs filter, but not necessarily aeration. In fact, I'd go against aeration because it's gold right out of the bottle. Winemaker notes & back of the bottle:

The flavors get better and better as this vineyard matures. This 2003 Branding Iron flaunts a mixture of wild berry and cranberry fruit. The middle palate is fat and coating as it tastes sweet and polished even though the wine is dry. A warm, spicy toast coming from the barrels complements the fruit, while the soft tannins finish with harmony and grace.
Oakville's Branding Iron vineyard was named for a branding iron shaped like two opposing wineglasses, that has been in the properietor's family for generations. Round and polished, this is an approachable Cabernet Sauvignon with notes of cherry, spice and toasty oak, accented by soft tannins and a harmonious finish.

IHSV.

2002 Chateau St. Jean Cinq Cépages

An amazing claret (meritage). Labeled as a Cabernet Sauvignon; however, it's a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit Verdot; each of which is aged independently in oak before being blended and bottled. The nose assaults you with concentrated fruit (predominantly black with a touch of red, particulary crushed cherry(?)**). Well balanced, tannins are noticeable, but fade quickly, ending in a smooth finish (not enough to cut through the abundant marbling in a prime ribeye steak, but much more suitable toward a filet). The question I have is how does the 2003 compare to the 2002 (especially since the 2003 received a higher rating than the 2002)?

From the winemaker:

Engaging and seductive, the 2002 vintage delivers the signature aromas we look for on Cinq Cépages – chocolate covered cherries and hints of mocha. Deep, dense and beautifully balanced, a medium – bodied entry fills the mouth with black plums, hibiscus notes and an exotic floral note that wrap around big, juicy tannins. Highly extracted and perfectly balanced, this wine delivers cedar and sweet roasted oak notes throughout a lingering finish.

IHSV