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Beringer, White Zinfandel 2013

The first time to actually try white zinfandel and this historic one.
Pretty salmon pink
Pink grapefruit, light strawberry, citrus on nose
Citrus, light berries on palate.
Very mild acidity, sweet and short finish.

9% alcohol. Drink like fruit juice for adult.

It is quite a charming drink. I thought it was  quite awful as how I was hearing about it. Yes, it was not a philosophical one but glad that I tried.

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Château Chasse-Spleen, 2012
Dark purplish garnet
Black currant, blueberry, cedar, mint, licorice, cloves, slight earthiness on nose
Medium to heavy viscosity
13% alcohol
Clean acidity, firm tannin, medium to long finish

55% Cabernet Sauvignon, 40% Merlot, 5% Petit Verdot

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Basel cellars, Pheasant Run Vineyard Syrah, 2007
Dark red color, slight brick hue on the edge.
Berries, cigar box, cinnamon, leather, ink, dark cherries on nose.
Medium to heavy viscosity
Plums, cloves on palate.
Mild acidity, firm tannin, medium to long finish.
Happened to taste with roasted pheasant.
Both brought out their wildness when paired.

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Stag’s Leap, Napa Valley Petite Syrah, 2007

Dark deep red.

Strawberry jam, clove, orage peel, dark berries and spice box on nose.

Leather, cherries on palate.

Heavy viscosity.

Good acidity with firm but rounded tannin, medium to long finish.

 

Paired with home made hearty lasagna.

The nutmeg and spice box aroma complimented each other very well.

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Started another batch of cabernet sauvignon 2015 vintage on 10/23/2015.

Harvesting for this year had some hiccups. The summer was hot and expected to have fully ripen early fruit but toward the fall the continuous heat choked the ripening stage then ended up with harvesting at the end of October.

Received the fruit at 21.4 brix, 3.58 pH.

Vinification went quite well, color extracted nicely and has good amount of tannin.

Malolactic fermentation is in place but should be done soon.

To be developed in a neutral barrel for a year+.

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Poderi Aldo Conterno, Barolo, Bussia, Cicala, 2009

Orangish, brick hue

Tar, violet, cinnamon, nutmeg, rose, cherry, chocolate and cigar on nose. Some freshness on top note followed by complexity.

Good acidity, viscosity and mineraility. Rounded but firm tannin. Long finish.

14% alcohol

I have recommended at the wine shop by a seasoned, sophisticated and semi-retired French sommelier who owns a restaurant in Los Angeles. Loved the way how he pronounced “Barolo” with distinguishable French “r” sound. He was very knowledgable and well considerate of my request of wanting to have a “ready to drink now” Barolo to pair with white truffles from Italy.

It was a beautiful paring.

The earthiness of the truffles enhanced the introverted characteristics of Barolo.

The Barolo’s acidity softened by the truffle’s powerful aromatic substances. It was wonderfully woven in the mouth and expanded each other’s good traits in double if not triple….it was an experience.

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Claiborne & Churchill, Dry Riesling, Central Coast 2013

Hay yellow, medium viscosity very slight frizz, 13.2%

Pineapple, flint, lemon, grapefruit pith, tropical fruit on nose.

Lemon, pineapple candy on palate, slightly bitter flavor, firm structure and medium finish.

This is very fine food friendly wine.

It doesn’t feel like 13.2% alcohol as the firm acidity clears palate nicely, it would be enjoyable by itself in the nice summery afternoon or evening.

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Château La Pointe, Pomerol, 2009

Dark red color, high viscosity.

Chocolate covered red berries, hint of smoke, cigar box on nose.

Very fragrant.

Red berries, slight forest floor on palate.

Sturdy structure with vibrant tannin.

Lingering long finish.

Very satisfying.

As it opened up, intensified smokiness. Almost smelled like wooden floor on the aged loft.

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Féraud – Brunel, Rasteau, Cru de Côtes du Rhône, 2011

Dark purple red, medium to heavy viscosity.

Blueberry, dry leaves, candied cherries, smoke, orange peel with mint on nose, blueberry, cigar, orange cake and spiciness at the end. Medium finish.

Enjoyable by itself and of course nice with roasted meat and/or roasted root vegetables.

But wait! Toast and unsalted butter paired better than cheese……maybe cheese like brie or creamy, milky kind would work very well..now I am wondering this is why French cuisine uses a lot of butter?

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Benanti, Pietra Marina, Bianco Superiore, Etna, 2009

Straw yellow color, light viscosity (12.5%), honey suckle, almond, slight grapefruit, subtle tropical fruit and pine sap on nose, clean acidity. Lemon, slight butter, apricot, woodiness with brisk bitter after taste.

Long finish.

The grape variety is caricante, unique to Mt. Etna.

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