by Ray Johnson | Nov 13, 2009 | Bordeaux Style Blends, Cabernet Sauvignon, Merlot, Napa Valley
Kendall-Jackson, Napa Valley, Stature 2001 There’s a nice ripe structure to this wine, giving it chewiness and the acidity to frame the still quite youthful fruit – nice. The grapes behind this Bordeaux blend are about 2/3 Cabernet Sauvignon and 1/3 Merlot...
by Ray Johnson | Nov 13, 2009 | California, Merlot, Napa Valley, Pope Valley
Pope Valley Winery, Napa Valley, Eakle Ranch, Merlot 2006 The nose if full of oak and chocolate. In the mouth the wine is supple with plummy fruit and plenty of acidity to make it a refreshing – an elegant wine. This wine has the acidity and restraint a...
by Ray Johnson | Nov 4, 2009 | Bordeaux, Cabernet Franc, Cabernet Sauvignon, France, Merlot, Saint-Julien
Chateau Saint-Pierre, Saint-Julien 2005 This is pleasure in a glass, ripeness of fruit, great density yet rounded off edges. The structure supports the density of flavor while the acidity carries the flavor a long way – very nice. The estate is planted to 75%...
by Ray Johnson | Nov 4, 2009 | Bordeaux, Cabernet Franc, Cabernet Sauvignon, France, Merlot, Petit Verdot, Saint-Julien
Chateau Gloria, Saint-Julien 2005 There’s a nice smoky essence in the nose while in the mouth you’ll find cranberries and dark chocolate. This wine is quite chewy and would certainly benefit from 6-8 years in the cellar. The estate is planted to 65%...
by Ray Johnson | Nov 4, 2009 | California, Merlot, Napa Valley
Newton, Napa Valley, Unfiltered, Merlot 2002 In the nose you’ll find chocolate, the beginnings of nuttiness and a little spike of alcohol. The palate is a soft expression of fresh and raisined fruits laced with brown spices. Produced and bottled in St. Helena,...
by Ray Johnson | Nov 3, 2009 | Cabernet Franc, Cabernet Sauvignon, California, Merlot, Napa Valley
Robert Sinskey Vineyards, Napa Valley, POV, Red Wine 2006 This wine features a bevy of fresh blueberries and a complementary dusting of oak; it’s light-bodied with ripe tannins and a healthy acidity to encourage consumtion with a roasted pork tenderloin, sauced...
