Dinner With Delyap and the Gang

Vancouver, B.C.
Tasted Friday, January 28, 2005 by Blair Curtis with 678 views

Introduction

A fun night out with the boys. Delyap, Ray, Tommy O', Mike and yours truly put down several nice wines. Good eats and good wine all around.

Flight 1 (4 Notes)

  • 1995 Hartwell Vineyards Cabernet Sauvignon Sunshine 94 Points

    USA, California, Napa Valley, Stags Leap District

    This was in full flight - rocking along. Opened with an earthy, complex funk on the nose. Hard to say this was even Cali Cab. Tasters commented on the Bordeaux-like quality...and a real nice Bordeaux at that. Still quite young with lots of time to go, but already showing some nice complexity. Mouthfilling, full-bodied and just delicious.

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  • 1991 Robert Mondavi Winery Cabernet Sauvignon Reserve 92 Points

    USA, California, Napa Valley

    Plush, lush and drained in a rush. This is a fully-resolved, high-quality Cabernet. Classic cassis, dark berries and a hint of dust. But the tannins have turned to satin. I'm not sure I'd be holding this, if I had any. What would you be waiting for? Drink it, love it.

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  • 1988 Castello dei Rampolla Chianti Classico Riserva 91 Points

    Italy, Tuscany, Chianti, Chianti Classico DOCG

    A dandy Chianti, which has reached a very good drinking window right now. Buoyed by vibrant acids, this Sangiovese really shines with food of all sorts. Quite a classic profile - bright tangy cherries, a bit of leather, touch of tar, floral nose. Lovely.

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  • 1996 Signorello Estate Petite Sirah 93 Points

    USA, California, Napa Valley

    Ray Signorello brought us a special treat - a bottle of his rare, old vines P.S. He told us only 40 cases of the wines were made per year and 1996 was his last year with this fruit. From a vineyard owned by the Gamble family with vines over 110 years old (planted in the 1870s). This wine was mammoth. Inky and black. Densely tannic and not yet ready for primtime, the wine foreshadowed its excellence with a complete, mouthfilling presence, including a thick, rich midpalate. A shame more people will not taste this. If you have any, leave it alone for 10 years at least.

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