They seem to know their chemistry, as the label says vanilla, toasted oak, and cream. There is significant oak here, way too much. Buttery oak, candied fruit and baking spices. This tastes like they're hiding something and trying to cover it up with oak and who knows what else.
There is nice spice, a bit too much oak that will probably integrate with time, and it comes across more medium-bodied. To me, this very much drinks like a balanced California chardonnay, except for said oak that just needs time.
Side note - Shafer, if you are charging $50 for a bottle of wine, use a real cork, not a cork composite. Or a screwcap.
Slight alcohol is evident, even though this bottle was served plenty cool. The wine is red fruited, and there is black currant, earth and a bit of asphalt.
Served plenty cool. This had a bit of a green streek, which we surmised was caused by the use of American oak. This wine was dense with fruit, with a lot of vanilla, and the greenness seemed to build. Overall, this wasn't horrible, but given the price, I don't think it's punching at it's pay grade. 2016 Duckhorn Merlot seemed to best it.
Obviously it's difficult to make a napa cab at this price range, but that doesn't change the fact that this wine was quite unassuming. There's nothing wrong with it, and it would go well with a steak, but nothing much of interest. This doesn't meet my threshold for a happy median wine.
For myself, this was the highlight of the tasting. The nose is rich and earthy. The palate is deep and smoky. The wine is dense. Overall, there is a lot going on with this wine right now, and I bet it will settle down a bit and gain complexity with time. It's refreshing to find such an enjoyable wine at this price.
No decant. This wine seemed to strike a great balance of rich fruit, tannin, earth, and acidity. This already seems to be in a good spot, and it feels like the tannin and acid give it some upside.
This wine seemed elegant and a little austere, for a zinfandel. Then, the finish is powerful and it lingers for 60+ seconds. This wine seems to need at least a couple years to calm down.
Blueberry, significant tannin, good complexity but it desperately needs acid. The wine is extracted and concentrated, and has some of the characteristics of a young port. Unscored because this wine isn't my style, but I didn't hate it as much as I thought I would.
2017 Frog's Leap Sauvignon Blanc Rutherford 86 Points
USA, California, Napa Valley, Rutherford
Served a touch too warm. This had grapefruit and minerals. It seemed crisp, almost sharp, and fresh with unripe fruit.
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2017 Bread & Butter Chardonnay 79 Points
USA, California
They seem to know their chemistry, as the label says vanilla, toasted oak, and cream. There is significant oak here, way too much. Buttery oak, candied fruit and baking spices. This tastes like they're hiding something and trying to cover it up with oak and who knows what else.
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2016 Shafer Chardonnay Red Shoulder Ranch 91 Points
USA, California, Napa / Sonoma, Carneros
There is nice spice, a bit too much oak that will probably integrate with time, and it comes across more medium-bodied. To me, this very much drinks like a balanced California chardonnay, except for said oak that just needs time.
Side note - Shafer, if you are charging $50 for a bottle of wine, use a real cork, not a cork composite. Or a screwcap.
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2017 Miner Family Viognier 88 Points
USA, California
This was served a touch too warm. It tastes like viognier, with a lot of floral components and a touch of bubble gum mixed with acidity.
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