First Annual California Cult Smackdown

Emiles Restaurant, San Jose, CA
Tasted Saturday, October 2, 2004 by PaulH with 787 views

Introduction

Randy and David Neiderhaurer Wigginton put together what they are billing at the first annual California Cult Cabernet Assessment Tasting. As Randy said elsewhere, ''Beginning this year, and for many years to follow, we will be putting on a "Cult Challenge". Every year, there are new wineries, and hot debate over which wines deserve the honor "Hottest cult". This year, will it be Sloan? Bressler? Or will Harlan & Shafer HSS continue to dominate?''

These events provide a great opportunity to taste the newest and rarest CA Cabs all together so that you can compare them and see if you too want to lay out $300 plus for a bottle of this stuff. Anyway, on to the wines...

Flight 1 - Champagne and miscellaneous Whites (1 Note)

The evening began with canapes and some starter white and sparkling wines. The canapes included a liver pate, and a beef tartare served on housemade lattice potato chips. The white wines were carried over to the dinner table for the first course.

  • 2002 Lur-Saluces "Y" 91 Points

    France, Bordeaux, Bordeaux Supérieur

    A very interesting and impressive wine. The nose showed lime, peaches and apricots. The palate was lush and mouth-filling but with enough acidity to balance things out. The finish was very long and nice. The wine showed just a jot of residual sugar, but that added to the opulence. This was really a lot of fun, and I went back for more than one taste!

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Flight 2 - New Comers

The first course was a Salad "Mimosa". Because there were also three glasses of Cabernet at each place setting at this time, you could have red or white with the salad.

Flight 3 - Bill Harlan's Wines

Second Course: Potato Gnocchi with Wild Mushrooms and fresh English Peas

Flight 4 - Big Guns

There was a choice of entree: Herb marinated Breast of Chicken with Whipped Potatoes and Seasonal vegetables, or Roasted Filet of Beef with a Cabernet Sauvignon Sauce, grilled Polenta Croutons and Seasonal Vegetables
- Assorted Cheeses

Flight 5 - Dessert Wines

Dessert was a cheese selection and an Almond Tuille with Tahitian Vanilla Bean Ice Cream, fresh Berries Rhubarb and Strawberry Compote and Whipping Cream

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