Cakebread Tasting

Gathered with some friends for a Cakebread Cellars tasting paired with appetizers at Red Rock Bistro in Swampscott.

Ordered a Tavel rose at the bar while waiting for the rest of our party to arrive.

• 2006 Prieuré de Montézargues Tavel 87 Points

  France, Rhône, Southern Rhône, Tavel

  Deep pink/salmon color. Nose of crushed stones, pink grapefruit, kiwi, and peach. Palate showed cranberry, flint, strong minerality and acidity, and red berries, with a long, pleasant finish.

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These whites were paired with small bites of Provencal grilled swordfish served over fresh tomato on a toasted baguette.

• 2008 Cakebread Cellars Sauvignon Blanc 84 Points

  USA, California, Napa Valley

  25% of this was aged in new French oak. Pale greenish yellow in the glass, this was served just slightly chilled, and could have benefited from being a few degrees colder. The nose was an odd combination of sour white fruits, hard cheese, pear, lilac, and a lambic-like funk. On the palate this was brighter, with flavors of lime, granny smith apples, earth, and summer herbs. The palate was rather too dominated by oak. I liked this more than other bottles I have had in the past.

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• 2008 Cakebread Cellars Chardonnay Carneros 87 Points

  USA, California, Napa / Sonoma, Carneros

  This wine was fermented in stainless steel before half was aged in new French oak and half was aged in 1-2 year old French oak. This showed transparent, golden straw in the glass. On the nose oak dominated but was joined by hints of lime, apple blossoms, and unripe pear. The palate was buttery thanks to the new French oak, but hiding around the oak were notes of lemon curd, pear, rice wine vinegar, tarragon, and sea salt. Like the SB, this was served a bit warmer than I would recommend, and the finish was hot. At 14.5% abv, this could sit for a few years.

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Paired with duck confit wrapped in Italian basil. This dish was by far the appetizer of the night.

• 2007 Cakebread Cellars Pinot Noir Carneros 91 Points

  USA, California, Napa / Sonoma, Carneros

  This was fermented in stainless steel with some fermentation continuing in 25% new French oak, and 75% 1-2 year old French oak. This looked older than 2007, showing translucent crimson with slight bricking toward the edges of the glass. Nose is reminiscent more of Burgundy than California, showing leather, raspberry, plum, strawberry preserves, and rhubarb pie. The palate is still tight, with cherry, thyme, and pan drippings. This wine is very focused, and the finish is long and pleasant. This has better years ahead of it, but is excellent right now.

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The three big reds were paired with grilled lamb tips with what tasted like a Middle Eastern rub.

• 2006 Cakebread Cellars Cabernet Sauvignon 90 Points

  USA, California, Napa Valley

  50% new French oak, 50% 2 year old French oak. This was inky purple in the glass, and initially presented notes of marinara sauce, figs, prunes, and dried apricot. The palate was classic California cab, with oak, vanilla, fig, anise, blackberry, leather, and spice, along with velvety tannins. This has many years before it will show its best. A bit unfocused right now, but if this comes together it could be special.

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• 2006 Cakebread Cellars Dancing Bear Ranch 94 Points

  USA, California, Napa Valley, Howell Mountain

  All fruit comes from the Howell Mtn. district, and 100% was aged in new French oak. This is predominantly Cabernet Sauvignon, blended with Cabernet Franc and Merlot. This was maroon in the glass with aromas of purple fruits, leathery spice, brandy, and white pepper. The palate was very tight with cherry, earth, blackberry, sandalwood, and must. The Cabernet Franc is evident in this wine. This was still a bit hot and the tannins were not resolved enough. This has a very long, and delicious, life ahead of it.

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• 2006 Cakebread Cellars Zinfandel Red Hills Lake County 88 Points

  USA, California, North Coast, Red Hills Lake County

  No oaking information was provided. This showed a dusty reddish purple in the glass. The nose was dominated by blueberry, rawhide, hickory smoke, and fig preserves. The palate offered sour lambic, smoke, parmesan cheese, dusty cherry, wet earth, and slate. The finish was hot and I have "wall of tannins" written on my tasting sheet. This needs a few more years.

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Ordered at the bar after the tasting to pair with various other appetizers and pizzas: Duck confit eggrolls with spicy dipping sauce, filet mignon with seaweed salad (unimpressive), pizza with shrimp, pesto, tomato, and balsamic reduction, and pizza with roasted tomato, mushroom, eggplant, and artichoke hearts.

• 2006 Chateau Montelena Cabernet Sauvignon Napa Valley 92 Points

  USA, California, Napa Valley

  This was popped and poured after the Cakebread festivities. Showed deep red in the glass, with aromas of leather, roasted meats, and red berries. On the palate this was very pleasant with strong acidity, vanilla, blackberry, and bacon fat. This was, in keeping with the night's theme, too young, but it was delicious nonetheless.

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Though all of the wines showed well, the whites suffered from being a bit too warm. This was made most evident by the bottle of Cakebread Chardonnay that we ordered after the tasting was done. Properly chilled, this bottle was much more enjoyable. Overall a great chance to try wines that never make it to shelves out here in MA.