External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2012
2011
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 89 pts. in 21 notes) - hiding notes with no text | | | Tasted by bcg14 on 5/4/2015 & rated 90 points: Started out with little nose and predominant flavors of Petite Sirah, but the next day the fruits turned redder and it became more interesting. Will wait several years for the next bottle. (2890 views) | | | Tasted by shadowjack on 12/27/2014 & rated 89 points: Big nose of wet wood and reduced dark fruits. Palate is full-bodied with a medium finish. Goes down like a strip of quick fire on the tongue (in a good way); small taste of licorice or fireball candy. Had with a medium steak rubbed in garlic, salt/pepper, BBQ dryrub, and all spice and it was perfect. Very good value. (3061 views) | | | Tasted by McKikk on 12/17/2014 & rated 89 points: Good - dry not
Too fruity (2964 views) | | | Tasted by alfaverde on 6/26/2014 & rated 89 points: This wine was an interesting experience. It is billed as a "traditional" california field blend done in the methods used in the past century. I tend to like to try wines that are a little out of the ordinary for the knowledge and experience that they can bring to my palate. The nose is relatively mild with some floral notes and some savory roasted meat. The flavor is of tart dark red fruits and a bit of licorice. This is still tightly wound and would benefit from cellaring long beyond the maturity date of 2017 listed on this site. Some decanting is required to open up the structure on this one and is highly recommended. It does pair well with a really sharp cheddar to bring the fruit forward. On its own it is a bit of a beast, but still very good. Drink this one for the experience knowing full well that this is not like most wines out there these days. Cheers! (3506 views) | | | Tasted by River Rat on 5/4/2014: This is just one massive wine. Checking in on day 2 and it hasn't budged a bit. Huge fruit on the nose and a bit hit of clove along with oak. Stewed fruit and oak on the palate, dense but some tart red fruit pushes through before it ends with big chewy tannins. A hedonistic monster. Let it sit for many more years. (3762 views) | | | Tasted by DiveDVM on 2/18/2014 & rated 88 points: Simple. Lacks complexity. Slightly acidic balance. Expected silkier from such a blend. Very drinkable though. Easily approachable (1576 views) | | | Tasted by JuliannaD on 9/6/2013 & rated 88 points: Prominent dark berry aromas and flavors. Full bodied but not jammy at all. Happy to have more. (1633 views) | | | Tasted by yofog on 8/20/2013 & rated 88 points: Quite fruit forward and oaky, dense, almost buttery if a red can be called that. Lots of material, though, and certainly better than a lot of other zin-based blends. Has some energy, and certainly isn't as sweet as others in the category. I can think of a thousand other wines, off the top of my head, that i'd rather drink, so I might not be the best judge. (1661 views) | | | Tasted by sbove on 2/19/2013 & rated 94 points: Preliminary note as starting the bottle: Bang. Really nice. Deep complex bouquet. Lovely, bright, fruit forward palate with nicely balanced tannins. Beautiful color and body...more when finished...;-) (1866 views) |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Kismet Wines Papa's All-blacks Old Vine North Coast) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Kismet Wines Papa's All Blacks Red Wine North Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Kismet Wines Producer websiteRed Blend.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)North CoastLodi |
|
