Served blind. And, as blind tasting will do, it forces my palate to think and work with what is inside the glass. That said, I was pretty disappointed when the bag came off this bottle and it was Ridge. Why? First off, the smell of oak--what to me seemed like oak, as it showed 5 spice and clove all over the aromatic. I dug this kind of aromatic 5 years ago, not anymore. The palate? Heavy, fruit laden and ponderous, missing the balance of the parts that were not working well together. Finished with light chocolate. Man, this was all about fruit, wood and nothing much else to enjoy. I tasted it a few times then dumped it out. Yuck.
Book Club - my turn (Neapolitan Pizza - Laguna Beach, CA): Served blind to a group of friends. Wow, this landed with a thud. Nose has a little zin fruit poking through the sweet and heat. Very juicy mouthfeel with dark plum and red fruit. Seems light on the acid and syrup feel at the end, there's no cleanliness to the wine. Probably over run by the oak/vanilla. As someone noted "this seems manipulated" and my first impression was there are wines that taste like this for much less money. Fully disclosure: I have lots of geyserville in the cellar and typically like them very much. Time to go back and revisit older vintages.
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(Ridge Geyserville) Dark ruby color; tart berry, dried berry, dark chocolate nose; tasty, complex, dried berry, licorice, tart black cherry, mineral palate; medium-plus finish 93+ points (76% Zinfandel, 16% Carignane, 4% Petite Sirah, 1% Alicante Bouschet, 1% Mataro; 14% alcohol; best young Geyserville on release ever?)
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