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Caymus Special Selection 2004 WS-95
Nose: Black currants, blackberries, brown spices, coffee beans
Palate: Berried fruit, full-bodied
Finish: Ripe fruit
Dark, intense ruby color. Wonderful aromas of ripe berries are followed by the concentrated flavors of black currant, black cherry, hints of mocha and a touch of spice. The deep flavors expand during an extremely long finish, rounded out by a full-bodied mouth feel and velvety tannins.
Caymus Vineyards was founded in 1972 by the Wagner family in Napa Valley’s Rutherford district. The Wagners originally immigrated to the San Francisco Bay area from Alsace in the late 1880s. The winery produces both a Napa Valley Cabernet Sauvignon and since 1975, a Special Selection Cabernet Sauvignon, differentiated by superior fruit and additional barrel aging. The name, Caymus, has dual origins: it is both the name of a subgroup of Mishewal-Wappo Indians that lived near the present-day Yountville, and the name of the Mexican land grant known as Rancho Caymus, given to George Yount in 1836, which eventually became the town of Rutherford. The winery maintains 60 acres of Estate Cabernet Sauvignon as well as buys grapes from select Napa Valley growers. The Wagners’ goal is to create a balanced wine that is approachable at release, but will improve with bottle age. Caymus takes great care in its vineyard maintenance, farming each block according to the specific needs of its soil type, climate, slope and orientation. The vines are also thinned in order to concentrate the flavor and structure within the grapes.
This is an amazing wine from an epic wine tasting. Caymus as always for me delivers with a great and incredibly well made wine for the ages. From my table to yours.
2007 Santa Rita Carmenere Reserva paired with Easy Oven Beef Stew http://ping.fm/QEwfR
Styring Vineyards “Wit” Reserve Willamette Valley Pinot Noir 2004 paired with Apricot Stuffed and Glazed Pork Roast http://ping.fm/2yV4F
Connoisseurs Classic, notes from an Epic Wine Evening http://ping.fm/79h79
Biale Black Chicken Zinfandel 2006 WS-93
Nose: Briery fruit, spice box, pepper, licorice
Palate: Spicy, fabulous fruit, glycerin
Black Chicken went legit’ in 1999 when Robert Biale bottled his first one from the vines out by the coops behind Aldo and Clementina’s home. This ripe forward gushing Zinfandel fruit that makes you love Zinfandel: big flavors of mixed warm berries, black cherries, round tannins, mulling spices and a touch of pepper, and toasty vanilla. A comforting sipper or served with smoky barbecue, burgers, pizza, or hearty pasta, savoring Napa Valley Zinfandel this good is memorable. For added softness and aromatics, stash a few bottles in a cool cellar for 2-3 years.
This is an amazing Zinfandel, one of the wines presented this year at the Connoisseuers Classic. An Epic Wine Tasting. I will be posting wine and Scotch tasting notes from this event, more to come so stay tuned.
2008 Erath Pinot Noir from Oregon paired with Chicken Breasts Stuffed with Ricotta and Goat Cheese http://ping.fm/7vizY
2007 Rosenblum Pickett Road Petite Sirah, Napa Valley paired with Fillet of Beef with Herbes de Provence http://ping.fm/U7iaB
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