Monthly Men's Wine Dinner

2120 Restaurant, Seattle
Tasted Wednesday, November 15, 2017 by Quiet Lion with 240 views

Introduction

Jet lag and a cold knocked out 40% of our group. Nevertheless, we persisted at the corner front table in this trendy new South Lake Union hotspot. Wines were tasted blind and without knowledge of any but our own. The fabulous staff prepared a few special dishes for us including a mesquite-smoked salmon tartare that smelled like apres-ski. We popped the bagged wines and began the tasting.

Flight 1 (3 Notes)

  • 2012 K Vintners Syrah Royal City 95 Points

    USA, Washington

    Wow! Youthful but deep, penetrating and balanced Washington Syrah from Charles Smith. Lightly smoked meat on the nose and full on the palate with blue and black fruit and a long finish. My #1 of 3 and the group's #2.

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  • 2009 Bodegas Muga Rioja Gran Reserva Prado Enea 93 Points

    Spain, La Rioja, La Rioja Alta, Rioja

    Needed a half-hour decant to open up, then light, balanced new-world-style Rioja, very enjoyable. My and the group's #3 of 3 against stiff competition.

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  • 2006 Kamen Estate Cabernet Sauvignon 95 Points

    USA, California, Sonoma County, Sonoma Valley

    The surprise winner of the evening, drank perfectly on pop-and-pour. Medium body, sweet Sonoma valley fruit. Grippy tannins at first that relaxed with some air. Neck and neck with the Royal City and hard to decide between such different styles but this was the clear QPR winner. My #2 of 3 and the group's WOTN.

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Closing

My ranking, true to my unfortunate superpower of tasting dollar signs, was in order of community value:

1. 2012 Charles Smith Syrah Royal City ($108)
2. 2006 Kamen Estate Cabernet Sauvignon ($68)
3. 2009 Bodegas Muga Rioja Gran Reserva Prado Enea ($57)

The group preferred the Cabernet:
1. 2006 Kamen Estate Cabernet Sauvignon
2. 2012 Charles Smith Syrah Royal City
3. 2009 Bodegas Muga Rioja Gran Reserva Prado Enea

All three were very enjoyable. The Kamen feels like it's at peak. I think the Royal City will continue to improve with age. The Muga is certainly ready to drink but I'm not sure how this style of Rioja ages versus the traditional high-acid style that seems to go on forever.

We'll try for a full group next month but it's always a challenge over the holidays and cold and flu season.

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