Farpointe Saturday

Just a routine Saturday.

• 2007 Pretty Sally Sauvignon Blanc Estate 91 Points

  Australia, Victoria

  Clean, bright, lemon peel notes. Some peach and apple creeps in on the palate and finish. Very nice SB!

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• 2008 Stuhlmuller Vineyards Chardonnay Alexander Valley 89 Points

  USA, California, Sonoma County, Alexander Valley

  Buttered popcorn coats the mouth. This dissipates with a little air in the glass, but remains dominant. Well balanced for the heavy oaking, fans of the style will like it, but not my style.

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• 2007 Melville Chardonnay Estate 91 Points

  USA, California, Central Coast, Sta. Rita Hills

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• 2007 Sequana Vineyards Pinot Noir Sarmento Vineyard 92 Points

  USA, California, Central Coast, Santa Lucia Highlands

  Smooth cherry flavors. A little cola, but a pleasant level, not enough to throw it off.

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• 2007 Coho Headwaters 94 Points

  USA, California, Napa Valley

  Rich, smooth. Typical California Cabernet in profile, but very good. Can wait a few years easily, but still very good now.

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• 2004 Piña Cellars Cabernet Sauvignon Buckeye Vineyard 93 Points

  USA, California, Napa Valley, Howell Mountain

  Heavy graphite, plum, rich cherry. Young and big

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• 2005 Piña Cellars Cabernet Sauvignon Buckeye Vineyard 91 Points

  USA, California, Napa Valley, Howell Mountain

  Smooth, elegant. Graphite and cherry. Ready to drink now.

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• 2005 Pax Syrah Walker Vine Hill 93 Points

  USA, California, Sonoma County, Russian River Valley

  Meaty, young, rich, tasty.

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• 2007 Quilceda Creek Cabernet Sauvignon 96 Points

  USA, Washington, Columbia Valley

  Young and reserved, this was very smooth on the palate. Great complex red and dark berries with well integrated oak flavors. Long finish. Sit on it a few years, but if you're impatient give it at least a couple of open hours to really show.

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• 2003 Graham Porto Vintage 94 Points

  Portugal, Douro, Porto

  Gotta love Port! Rich, elegant, date and prune flavors with a nice toffee and caramel undercurrent. Long tantalizing finish. This should wait another decade, but still so good. As a bonus treat, our host Trey took a little and poured it over some bleu cheese, mixing them to make a fantastic dip.

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