10/24/2010 - Haj wrote:

Surprised how off the Wine Spectator review is: “light aromas of strawberry and milk chocolate”—say what? Try dark, cherry stained cedar, hints of sandalwood and some dried roses. The body is just now showing itself, though perhaps the hot vintage means this will not age much longer. Tannins still present but a pleasant part of the structure; breathing time should be at least 2 hours though. Dusty black cherry and very pure bittersweet chocolate, with a great plum backnote. Muscular but elegant and very enjoyable. Had with rib roast, caramelized onions, Israeli couscous, roasted carrots and brussel sprouts. The wine matched with everything, including the brussel sprouts, which we did not expect.

8/21/2010 - Haj wrote:

Seems perfect right now, and on the verge of turning; having said that, the approach is rustic berry, truffle, and attractive olive notes, with a light mid palate and slightly dusky finish that nods to old Italian. Lovely in its right. Definitely drink now, now, now, I’d say.

8/21/2010 - Haj wrote:

Mostly VA left, but lots of interesting notes underneath. I’m sad, yet this is interesting: beyond the VA, a very present cedar-tart-cherry note, missing mid palate but with a finish of dusty-plum and chocolate and light tannins.

3/22/2010 - Haj wrote:

Well here it is 2010 and this wine still holds flavor and experience. There’s some vinyl on the opening, but it waves off after breathing to reveal great old Cal Cab aromas. The body is fading in complexity, but not in concentration of flavor; full bodied still, with dark and full cedar and earth tinged currant and blueberry, and a very present finish of plum and eucalyptus. Absolutely fascinating despite its age and mature flavor. And to think the cork on this seemed compromised (soaked through).

12/29/2009 - Haj wrote:

Amazing array of lightly smoky and spicy plum and blackberry notes, with dazzling notes of ever-so-slightly-sweet cedar finishing with hints of espresso and chocolate. Opens to riper flavors as the bottle airs; not for everyone, but a real treat for the palate because of its range and the moderated vigor of its dominant features. Lots of fun for a winter’s night, that’s for certain. Quite a find.

12/29/2009 - Haj wrote:

Medium weight though exceptional structure to the flavors which hold throughout: like columns on the entry to a beautiful home, the opening notes are sturdy and pretty. Pear and star fruit with light carmelized notes, almond, and spice are framed by great minerality and nice length. I don’t see much of these 2004’s around, so a real treat and find, but drink now I think. Killer price from my perspective.

11/28/2009 - Haj wrote:

Amazing! Lovely fruit in the nose and a balanced dose of black pepper-- the pepper note is especially intriguing in this bottle since it is more aromatic than spicy. Plush blackberry body finishing with pepper and spice; the fruit is very full but the tannins make it come off very dry. Extremely appealing, and smoothes out after a good hour of breathing. A real treat with duck.

11/28/2009 - Haj wrote:

Great to find an aged Oregon Pinot like this on the shelf. Delicate at first, the nose has light raspberry, orange peel, and just a hint of the classic Pinot funk. Medium weight, velvety smooth on the palate-- floral and tart berry notes mixed with orange zest and a hint of spice at the finish. Tannins have all smoothed out but slight acidity gives this great backbone to have with a variety of meals, or just on its own . . .

7/7/2009 - Haj wrote:

A fantastic citrus body dusted with a light chalk note and delightful mineral notes; the taste is so pure and clean, we remarked as such after every sip. Very impressive especially for the price. Research revealed this is made from superb fruit from two different exceptional sources; makes sense. The flavors linger nicely.

6/22/2009 - Haj wrote:

Lemon accented apple and an amazingly clean mineral body; chalk note at the end adds class and dimension. The bright acidity matched with the pure taste and texture of the main body makes this literally thirst quenching in a way-- goes down faster than it should!

6/21/2009 - Haj wrote:

Aged this carefully: tasted intriguing at first then oxidized quickly-- as of two hours it was fully oxidized and faded. Very disappointed given what this is supposed to provide.

5/30/2009 - Haj wrote:

Much bigger flavors than I tend to expect from an Albarino, but pleasing nonetheless-- tart apple with green peach and pronounced herb notes. Certainly good for the price. This would be great with some type of paella or seafood stew, garlic shrimp; anything seafood that is strongly flavored.

5/28/2009 - Haj wrote:

Looking at notes here and elsewhere, this is very much a come from behind wine: it's hit its best stride, and is drinking beautifully right now I think. The tannins are still present but have turned, for the most part, silky, so the fruit and hints of spice and espresso are magic on the finish. So many people tatsting it said "ooooh" out loud. Very impressive for a lighter bodied Rioja holding up this way.

5/28/2009 - Haj wrote:

Mellow, but very classy and pure in expression: strawberry and some hints of stone fruits (surprising, we know). Only slightly tart, as in just enough. Chalk note and texture clips the creamy mid palate, which makes it seem even drier than it is (12%); hence its class and unique nature.

5/28/2009 - Haj wrote:

Amazing this is still holding together! One of the best bottle conditions we've had-- near perfect cork, cellared carefully. The strong beam of fruit survives and it's just fascination after that-- cedar, pine, brambles, and racy spice. Wow. There's still tannins in this! Could it continue to hold yet even longer?

5/28/2009 - Haj wrote:

Overall hot and tannic, but the undertones show promise, if the balance can ever be achieved between the body and alcohol. The mid and back palate are the most intriguing, demonstrating slighty bitter fruit which makes me think this could become something much better with some age.

5/28/2009 - Haj wrote:

Had a chance to taste this-- I am viciously critical of California Zinfandel, yet this floated my boat. Perky black cherry, complex but muted and balanced notes of spice, and only a hint of vanilla. Props to the maker; a restrained style versus most Cal Zins, but still big and fun. A touch hot on the finish, but worth it.

5/27/2009 - Haj wrote:

Really excellent for the price: crisp pear, citrus, and bread notes; good on its own, but impressive that the acidity and body held up to extremely spicy chicken; everyone was delighted with the flavor combination.

5/25/2009 - Haj wrote:

Quite a find: reminds me of the Domaine de Tours Valcluse with its dusty, tart cherry and plum tinged with tea and spice notes. Light in body but complex and pure enough in flavor to be most impressive.

5/25/2009 - Haj wrote:

Nicely done, though mellow: light melon and a touch of almond. It's the creamy finish that makes this more than worth it, I think.

5/25/2009 - Haj wrote:

Full aromas of peach and apple; nice jasmine notes too. Peach, apple, and lime dominate the body, with spicy notes to finish-- lingers nicely on the palate. Brisk acidity rounds this out, so serve it cold.

5/25/2009 - Haj wrote:

Tart green apple and herbs dominate. Strong minerality makes it refreshing, but a bit two dimensional. It's no matter-- it's only eight bucks.

5/25/2009 - Haj wrote:

Fabulous! Smooth peach, pear, and floral notes and flavors. Just a superb delivery on these; goes down beautifully. Really enjoyed drinking this.

5/25/2009 - Haj wrote:

Have been told that this is mostly Albarino, so delighted at the price. Medium weight pear and green apple, with mineral and grass notes too. Nice finish on this; acidity would pair well with food.

5/25/2009 - Haj wrote:

Excellent-- melon and strawberry with great acidity and light creamy texture. Good weight and lasting finish. Served very cold the acidic quality is most notable-- a little warmer and the creamy mousse texture comes up.

3/23/2008 - Haj wrote:

A near perfectly preserved bottle, since the cork came out beautifully and without a hint of crumbling (saturated on bottom, dry on top). The perfect lamb wine, we thought, since its robust flavors up front can carry through the meal, and the spicy finish that emerges after about 40 minutes adds a delightful finish on this interesting though less complex vintage.

3/23/2008 - Haj wrote:

Too hot, too much of sweet berry flavors, just too darn big. We've had too many of these big wines in a row to enjoy this. Not our style, we admit. The spicy finish adds some intrigue, but other than that, not elegant or balanced enough.

3/6/2008 - Haj wrote:

Quite stemmy and tight when first opened, but loosens to provide more of its characteristic core of tart cherry; finishes tart with a dusting of chocolate. Very interesting. Needs quite a while to open up.

2/15/2008 - Haj wrote:

This was bought at the winery in St. Emilion and has been cellaring for three years. A lovely and balanced wine—nose of blackberry, floral notes, mineral, and clove. Body is sleek and moderate in all the right ways—fruit is bold but not heavy, and leads to a chocolate finish. All is held up by a bit of tannins, but not much left. Really enjoyed this every minute it changed, from start to finish. This is what Merlot should be.

2/11/2008 - Haj wrote:

Just a nice wine outright. Mellow apple and melon flavors, nice mouthfeel and a good finish. Think there's considerable bottle variation because we've had bottles that have crisp acidity, and others that are much more softened. No matter what, though, this is a nice wine that pairs with a great deal of dishes.

2/11/2008 - Haj wrote:

Interesting, we’ll give it that: not the typical too-much-vanilla California wine. However, the blend is quite off to us— the berry flavors, while deep and bright, are cut off too soon by an abrupt bitter chocolate note, which stuns like a karate chop before one is finished savoring the main body. While some of Ehlers Estate’s wines have some intriguing and interesting qualities, this meritage seems to have been made in a hurry, without enough thought to balance and what fruit was going in, so the result is a cacophony of interesting flavors— interesting, yes, but still a clash. Could this wine's flavors become more spaced out in time? Perhaps.

1/25/2008 - Haj wrote:

Distant and dusty cherry, but mostly dominant cedar and leather notes. Not gone, but not quite pretty anymore. A nice drink as it rises over the course of two hours and then falls sharply. Keep an eye on this if you open it. Stay attentive; don't pair with anything but light cheeses.

1/25/2008 - Haj wrote:

Good, but not worth the price given other Chiantis we've had. A superb up-front note of blackberry has a hint of chocolate-- the oak may be masking other subtle flavors. What unnerved us was that after an hour it faded drastically, and we were tasting it in focused, attentive conditions. Just don't think it has the structure and stuffing to be one of the greats.

1/25/2008 - Haj wrote:

A very pleasing bottle. Lemon zing followed by superb structure and fruit body. Long finish, continuing the citrus zest and adding a mineral and grassy note. Wow. A steal at its price. Not the more delicate version of a Sancerre but certainly a lively and character-filled wine.

1/25/2008 - Haj wrote:

We were surprised that the oak seems to have won out over the more subtle flavors. Spicy oak and strong body, but in this bottle (have heard there is bottle variation) there was little of the melon and floral qualities we remember from past tastings. Will try another bottle to see if time has made a toll.

12/29/2007 - Haj wrote:

Straightforward, clean, but not much of a structure or subtlety in flavors.

12/14/2007 - Haj wrote:

This has been cellaring just for a bit and already opened to something very enticing. A very nicely presenting and balanced bottle-- initial fruit is pleasing and elegant; cola and green tea notes provide backbone and a spicy, intriguing finish. This could last a while. The light but firm tannins are appropriately holding back some classy flavor. We've tasted a lot of Oregon Pinots and feel like this one's a great find. Bought on a bit of a whim, too!

11/10/2007 - Haj wrote:

Has backbone, but far too much oak to enjoy the subtle qualities of what might have been there. Vanilla wins out of the fruit and other notes. Just not our style.

11/4/2007 - Haj wrote:

Delighted with this wine. Nose and body like a CNdP—deep black cherry, not sweet; lavender, a hint of licorice, something smoky too. Tannins hold everything together. By golly, it’s 9$, but I think I’ll cellar some.

11/2/2007 - Haj wrote:

Strong in its delivery, but several separate notes each take the stage as the wine evolves. A bit thick and sweet, but not undelicate— plummy overall, with a zing of rosemary like spice, meaning a more smoky, piney kind. Benefits from decanting; agree that it could age well for 2 to 4 years.

11/2/2007 - Haj wrote:

Impressed with the multi-layered fruit and structure of this wine. Balanced now and has some distance it can clearly go: we feel there is a lot of subtlety to be uncovered when the grip of tannins on the finish waves off. Many tempranillos can have just a dominant cherry or black cherry flavor, but this one, perhaps because of the other blended grapes, has some great spots of wonder. We're thinking let it sit for 5+ years. PS- Nose fades after opening, but wine peaks after a full hour-- we decanted as well.

10/30/2007 - Haj wrote:

Needs to be served well chilled, for the oak beats out much of the fruit, despite the strength of the body.

10/30/2007 - Haj wrote:

Holding and developing its qualities—supposedly past its prime, we are going to hold on to the rest of our bottles for a while. The raisin and fig are first pronounced in the nose—formidable, black cherry is the dominant note and finishes with a light bitterness that is the aftertaste of chocolate. Not for everyone, but a fine example of the region.

10/30/2007 - Haj wrote:

Just not our style of wine: too much vanilla in the nose, and as for body there are only two notes, currant and cedar. Given our experience with old cabs (from the 70s on up), we don’t feel this will reveal much more, though there are tannins masking some of the backbone; aging will loosen the two notes mentioned above. However, the oak will just win out and continue to sweeten and puff up the wrong aspects.

10/12/2007 - Haj wrote:

A delightful wine in every way. Balanced, though strong in flavors and qualities; the oak is spicy and bold but does not overshadow the fruit. There’s just enough that’s nutty and just enough plush frame. A bit of sweetness and creamy fruit too. The word I thought when first drinking was “professional.” Bobby Kacher does it again.

10/7/2007 - Haj wrote:

Some pretty powerful oak in this wine, but tempered with great fruit and a citrus zing. Superb with a variety of foods. Drinks a lot like a good California chard (not the ridiculous kind).

10/2/2007 - Haj wrote:

Rustic, hearty, fun. Deep black cherry with some earth, spice, and a bit of welcomed roughness of tannins. This is the official "pizza" wine people search for, I think (as in, with good pizza); not that cough syrup cherry flavor of the lighter, less mature Chiantis. Held up well in the second day after opening. A party wine for sure, but not necessarily a crowd pleaser-- folks have to have a serious, Mediterranean quality to them to love it.

8/19/2007 - Haj wrote:

Nose of coffee, plum, cedar, mint, and something floral—the delicate, floral scents distinguish this from other excellent cabs and are the mark of the 1974 vintage. Delivers cedar, while brimming with sweet, ripe plum flavor; currants finish for a strong bodied wine. Some tannins still on the finish! Altogether holding its structure, fruit, and complexity. I hate to say the media is right on the 1974, but they are.

7/28/2007 - Haj wrote:

Tasted in a Mayacamas vertical of 1974, 75, and 76. Less complex than the 74 or 75, but resolute in its main body of currant and therefore its own class act. Tannins keep this pressed together like bookends and could be the reason it is less interesting. Others have asked, will they ever fade? This seemed the contender for the bottle to put away again for a while.

7/28/2007 - Haj wrote:

Tasted in a Mayacamas vertical of 1974, 75, and 76. First we should say that we have had differences between bottles, though all have been good. The fruit and structure are holding together heroically, with compact touches of mint and eucalyptus. Since all flavors are presided over by earth and acidity, this is an old Cab that can both be consumed alone or with food. Tasted four times before this note.