May 15, 2016 - Moderate sediment. Dark violet colored. Nose of blackberries, dark current, violets. More of the same on the palate, plus some charcoal. Medium body and medium-plus acidity. Went really well with smoked pork chops but really good on its own as well. Drinking really well right now, but can also hold 2-3 years.
March 31, 2016 - This wine is just weird. If I would have smelled this blind-folded, I would have thought someone sprinkled some pepper in a glass of grapefruit juice and held it to my nose. Citrus on the palette, and rather tangy on the finish. Doesn't seem corked otherwise, but really doesn't taste very pleasant. Unable to finish the bottle ... first undrinkable wine I've received from K & L WOTM club. I went ahead and scored it based on my experience, although reading the other tasting notes, wonder if there was something off with this particular bottle.
February 13, 2016 - Dark fruit aroma on this brick colored wine, some white pepper spice too. Taste, first is the pepper, followed by tobacco and then the dark berries. Excellent and drinking very well. Perfect accompaniment to braised lamb shanks.
January 27, 2016 - I really didn't like this. Poured half down the drain.
June 12, 2015 - Opaque purple red violet color; very appealing, savory, black pepper, charcoal, smoke tart black fruit, tobacco nose; delicious, savory, roast black fruit, black pepper, graphite, charcoal, tobacco palate with good balancing acidity; could use 2-plus years; long finish (13.6% alcohol)
June 9, 2015 - Some Cali Red Samples (My Place - Washington, DC): Dark ruby colored. I love the aromatics here: the tart blueberry and black cherry fruit is intertwined with cracked pepper, red sprinkle pepper, barbecue spice rub and grilled steak smells. Medium-bodied, moderate tannins and acid balance each other out nicely. The fruit is tangy but fully ripe (blackberries, blueberries, black cherries), again those elements come out on the palate and take center stage: black pepper, beef jerky, spice rub and crispy bacon. The fruit is pure Sonoma Coast goodness, but this could be mistaken for a Northern Rhone Syrah. Long finish with notes of coffee and iron. Complex, delicious, beautiful stuff. 13.6% alcohol, this is co-fermented with 4% Viognier and aged 17 months in 20% new barrels.