Community Tasting Note

• csimm wrote: 96 points

  February 7, 2019 - Melka: Black cherry, blackberry, iron rust, Kauai red dirt, and powdered chocolate notes pop with an energetic pulse that grabs your attention and begs for another sip. Layer after layer of fruit and flavor hit the palate with a firm but sensual delivery. Its complexity arises from its energetic and deliberate execution, with each component having its turn in a cyclical reverberation of intensity and concentration. Finishes as its starts, with hedonistic verve and drive.
  
  Though it’s a fun ride now, give this another two years to deepen its racy tone a little bit and allow the mid-palate drop to really settle in.
  
  By comparison, the Melka is much more jocular than Fayard’s richer and serious Purlieu Martinez. Both have great speed, but the Purlieu comes off a bit deeper (plus the Purlieu is a 2014). Hold the Melka until 2021+. 95-96+ points.

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6 Comments

• Clever Wine commented:

  5/22/19, 1:10 PM - "Kauai red dirt" tastes like what? I have lived in Hawaii for 50 years and never thought of it's iron oxide dirt as a reference point for a tasting note on wine. Maybe for a dirt bike accident.

• csimm commented:

  5/22/19, 1:43 PM - The prominent iron note that this wine displays evoked that personal reference for me (a few other wines in my life have triggered that reference as well), just like any wine or food that may spark one of a million subjective experiences or memories..... the red dirt was my reference this time with this particular wine. It’s not a bad thing at all... just a reference.
  
  I was instantly reminded of the smell that can waft up in the back of the mouth when that dirt gets wet (which is all of the time on Kauai). I’ve also had enough of that dirt blown in my face from the wind kicking it up on the Napali Coast/Kalalau Trail to know what it tastes like (fortunately or unfortunately)... similar to plowing your face in the dirt with your dirt bike accident analogy I suppose. I would think you would be familiar with such a reference and could identify with that “flavor.” Guess it’s just me :)

• Clever Wine commented:

  5/22/19, 1:53 PM - Got it. I lived on Maui for 10 years with lot's of red dirt and never got a smell or taste of it that seemed any different from, well, dirt. Suckling note the 2016 Dana Hershey having tangerine notes and I never got that either when I tasted that wine. Apparently it shows up after hours of decanting. Have you had the 2016 Melka Martinez? Any comparison to Bryant on this wine?

• csimm commented:

  5/22/19, 2:47 PM - Unfortunately I can’t reference Bryant on this wine, though my hunch is the Melka is a much more modern take on Cabernet Sauvignon. The only ‘16 Melka I’ve had so far is the Jumping Goat, which I thought was good, but not necessarily epic by any means. Personally, my favorite from the Melka namesake label is the Sauvignon Blanc. It’s at the top of the domestic pricing for that varietal, but “worth it” in many respects. Morlet and perhaps Arkenstone are the only SBs that can compete with the Melka.

• Clever Wine commented:

  5/22/19, 2:58 PM - I am a huge fan of Melka SB. First had it about the years ago at the Citrix Box at Levi Stadium when his wife was pouring it. Totally blew me away. The Dana SB, also made by Melka, is equal to a first rate white Bordeaux as well. It is even more expensive but my motto is drink better just drink less if you can't afford it. When you think of the price of Haut Brion Blanc the price isn't too bad.

• csimm commented:

  5/22/19, 3:05 PM - Very good point. Price is relative to the experience you’re hoping to get out of a wine for sure. Would love to try a Haut-Brion Blanc one day!!

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