What's in your glass tonight?

[Johny99]

Last night our first full estate cab

I racked our first full, as in all the grapes were ours, cab blend from a barrel to Carboys in prep to bottle. 1.5 l left over so we had some last night. My wife says it is the best wine I've ever made. 2013, cab franc, cab Sauvignon, Syrah with a pinch of merlot. I'll let it sit a couple of months, and then bottle. Hope it keeps getting better.

 

[ibglowin]

There you go
@ibglowin

Mike sent a link in which this Costco wine is very recommended, they were NOT wrong..!!
$8.99 a bottle.

Excellent! I have been looking for that wine at my Costco in ABQ and have yet to find it. Sounds like you better go back and snag a few more for that insane price!!!!!!

 

[ibglowin]

Turn the bottle so we can see!!!

Such a tease!

 

[Boatboy24]

We out with some friends last night. Started out the evening with a sparkling Garnacha Rose. Then onto a Willamette Valley Pinot Noir, and finally a Greek Syrah Port.

 

[Julie]

2013 Malbec, is my last bottle for that year, sigh, it is so tasty hoping the 2014 is just as tasty.

 

[dcbrown73]

2010 Baron de Ley Rioja Reserva.

Full bodied and dark ruby in color and a fleshy texture and long finish. Tobacco and plum rind on the nose with a remarkable rich red fruit, tar and volcanic rock flavors. A very nice minerality of sorts. It's quite good and balanced once you aerate it or at least let it breath a few minutes.

 

[FTC Wines]

We just finished a 2014 Homewinery Cab, very nice, dry, nice legs, good flavor for just $2 a bottle. Roy

 

[dcbrown73]

2009 Azienda Agricola Le Ragnaie Brunello di Montalcino

I didn't do a proper tasting with this as I had company, but it's an excellent Sangiovese. Very well balanced and a beautiful ruby red in color. I can always enjoy a red wine that isn't overly heavy (Cab/Sauv or Shiraz/Syrah) when I'm not having steaks. I'm very happy that I have two more of these in the wine rack. Good stuff.

 

[sour_grapes]

2009 Azienda Agricola Le Ragnaie Brunello di Montalcino

I didn't do a proper tasting with this as I had company, but it's an excellent Sangiovese. Very well balanced and a beautiful ruby red in color. I can always enjoy a red wine that isn't overly heavy (Cab/Sauv or Shiraz/Syrah) when I'm not having steaks. I'm very happy that I have two more of these in the wine rack. Good stuff.

Umm, I am a bit confused. Essentially any Brunello di Montalcino will be a HEAVY wine. Most people think it overpowers nearly all food, except, say, charcuterie and cheese. Certainly, I would pick a Cab or Syrah as more dinner-friendly than a Brunello (as much as I love them, even if I cannot afford them ).

 

[dcbrown73]

Umm, I am a bit confused. Essentially any Brunello di Montalcino will be a HEAVY wine. Most people think it overpowers nearly all food, except, say, charcuterie and cheese. Certainly, I would pick a Cab or Syrah as more dinner-friendly than a Brunello (as much as I love them, even if I cannot afford them ).

Hmm. Heavier than a Cab/Sauv or a Shiraz? I've never known a Sangiovese to be heavier than those wines normally. Which is why I see fatty salty steaks cut through Cab/Sauv or a Shiraz working so well with a BBQ dinner.

Maybe it's my youth in this new hobby of mine. I always viewed Sangioese like many blended red wines. Heavier than say Pinot Noir, not near as heavy as the Cab or Syrah.

...then again. The heaviest wine I've ever drank that wasn't a port or similar was as Zinfandel which really surprised me at the time.

 

[sour_grapes]

It is not the Sangiovese that makes it heavy. Sangioveses range all over the spectrum. Rather, it is the required extended maceration, the required 5 years of aging (at least 2 required in a barrel, but usually 3) that really amp up this wine.

 

[dcbrown73]

It is not the Sangiovese that makes it heavy. Sangioveses range all over the spectrum. Rather, it is the required extended maceration, the required 5 years of aging (at least 2 required in a barrel, but usually 3) that really amp up this wine.

I don't know what to tell you. This wine was translucent ruby in color. Almost like a slightly darker Pinot Noir. Most Cabs and Syrah that I have had are completely opaque. The wine was still full bodied, but just not on that level.

 

[sour_grapes]

I don't know what to tell you. This wine was translucent ruby in color. Almost like a slightly darker Pinot Noir. Most Cabs and Syrah that I have had are completely opaque. The wine was still full bodied, but just not on that level.

Well, I cannot argue with the data!

 

[ibglowin]

This looks pretty interesting. Been quite a bit of buzz about it. Make by Columbia Crest. MSRP $22.

Got 92pt WS and a portion of the wine was aged on the skins for 9 months!

I am seeing it at mu local Smith's Market Place (Kroger) so it must be available nationwide more than likely. I think I will snag a bottle (or two) just for the label! LOL

 

[dcbrown73]

This looks pretty interesting. Been quite a bit of buzz about it. Make by Columbia Crest. MSRP $22.

Got 92pt WS and a portion of the wine was aged on the skins for 9 months!

I am seeing it at mu local Smith's Market Place (Kroger) so it must be available nationwide more than likely. I think I will snag a bottle (or two) just for the label! LOL

Love the label. What is title of the wine?

 

[ibglowin]

Intrinsic

Love the label. What is title of the wine?

 

[ibglowin]

Shelf Talker attached.

 

[Boatboy24]

Shelf Talker attached.

From their website:

Tremendously complex, this Cabernet Sauvignon boasts leather and cherry aromas, subtle mineral notes, and a finish that goes on forever.

10% fermented in concrete tanks.

Available at my local Total Wine for $22.99.

 

[ibglowin]

Just in case you don't think I ever drink any of MY wine LOL. Tonight I pulled a bottle of my 2012 Pistola's de Duelo (Dueling Pistols). 50/50 blend of Zinfandel and Syrah. This guy took a little longer to settle down and come around but he is finally hitting on all cylinders. Oak has settled down as well as the tannins. Nice acidity, lots of pepper and spice from the Zin along with loads of dark blue fruits from the Syrah. This went especially well with left over pulled pork from the weekend!

 

[vernsgal]

Tonight I am having my blackberry. It's just coming on 3 years It was actually a great start for me on this forum!
http://www.winemakingtalk.com/forum/showthread.php?t=38273