For dinner, I am making cinghiale, a pork ragù. (Sorry, I am fresh out of wild boar.) So I decided we wanted something very full bodied. I went with wine I got from WTSO a while back; it is a Tinta de Toro called "Tardencuba" (2009). It has GRIPPING tannins. It says it was aged 6 mos. in a barrel, but apparently it also spent some time chomping on cotton handkerchiefs and gargling dried tea leaves. Dinner won't be for another hour, so I have decanted this bad boy in hopes it will come to its senses and play nice.
A neighbors Rhone blend. I had 5 gallons of Syrah left over, he made a barrel of Grenache and Mourvedre, so I gave him the Syrah in exchange for two cases of the blend. Pretty good! A little light on the Syrah, but a nicely made wine.
Last nights offering. 2010 Saviah Cellars WWV Syrah. This is a perfect example of why Syrah could be the best wines coming out of WA State. It was still amazing after 3 hours. Good to the last drop.
A glass of Sangiovese I started last summer. It just has turned the corner and has lost most of the new wine taste that follows some of these kits for quite some time.
I taste cherries and some mellow oak. Very simple wine and that's how I like it.