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Thursday, May 21, 2020 - Where's the Beef. . . .Tenderloin?

Normally, with a wine like the one I’m focusing on here, I would break out the piggy bank and run out and buy myself a lovely piece of beef tenderloin. Don’t think for a moment I didn’t give it some thought. Instead, I decided to prepare what I had planned for the evening before the selection of the wine.

If you know the wine, you’d probably agree that steak was proper fare for the wine. What was on for the main course, however, was, as they say, “close but no cigar!” MEATLOAF! Add in some mashed potatoes and my new found delight, my homemade catsup, and it’s . . . close?

While my meatloaf is pretty good, even I will admit that a steak would have amped up the whole dinner a notch or two, or five or six. But let me not digress.

Dinner, a solid 6 or 7 out of 10, the wine scored an easy 9 to 9.5 out of 10! The only reason it’s not a 10 is the alcohol might be a touch high. From the get-go, the wine displayed rich layers of dark blue and black fruit, while some have described it as a fruit bomb, a title I myself have bestowed on their wines in the past, the years in the bottle have done their job in mellowing the fruit and balancing the other nuances of the wine. A hint of oak and tannins that remain lush and help create this full-bodied wine. Smooth and sultry culminating in a long irrepressible finish.

Meatloaf aside, this age-worthy Cab is something to wrap your arms around and enjoy for as long as you can.

Cheers

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