11/2/2016 - Lakewood Cellarmaster wrote:

This was definitely the star of the show tonight. Soft mouth coating tannins set this aside from the Australian Shiraz. Black cherry, ripe blackberry finishing with a hint of chocolate balanced against bright ripe fruit. The promised hazelnut was a hint on the vestiges of the finish. Although I don't know enough Sirah, I would pair this with a wide range of food with cream sauce or spice. Out of the wines tonight, this was the best to drink on its own.

11/2/2016 - Lakewood Cellarmaster wrote:

I found it to have a pleasant drinkability. This was a bright red Cabernet which deepened to a dark deep carmine in the center of the glass. A bit of leather on the nose led to black cherry, plum and currant notes. The tip of the tongue was a left with a zesty tingle counterbalanced by an earthy finish and lightly sour ripe cherry finish. This could accompany any red meat, especially lamb. I wouldn't drink it alone.

11/2/2016 - Lakewood Cellarmaster wrote:

This was definitely an oaky, California style chardonnay. The oak eventually lead to the promised pineapple and pear notes. Light acidity followed on the end of the palate with a hint of nuts and vanilla. A quality California style chardonnay to pair with some shrimp scampi or anything with a lemon butter sauce. Not a standalone.

11/1/2016 - Lakewood Cellarmaster wrote:

The nose promised dark baked fruits, with black licorice, and a bit of pepper. The 20% ABV in this vintage was impossible to feel on the palate through the thick chocolate, sweet baked cherry, and jammy plum. The finish was sweet and lingering. Kevin paired this with with bleu cheese for everyone present to balance the sweetness of it. I personally need more port experience before i can give it a rating beyond.

11/1/2016 - Lakewood Cellarmaster wrote:

The crowd favorite of the night. In the nose, dark cherry, cedar and leather like an old library, with bits of blackberry and pomegranate. When sipping it, light gentile tannins surround clove, white pepper and spice with hints of licorice figs and prunes. The finish has a flash of bright raspberry and red cherry balanced against a light acidic tannin balanced finish. Nicely complex, but a bit overbearing compared to the Brunello. It could stand against any grilled or blackened meat.

11/1/2016 - Lakewood Cellarmaster wrote:

Restrained in the nose. This bright clear wine has kiwi, guava, honeysuckle blossom. On the palate it continued with guava, kiwi, and lemon, with a bit of chalk and grassiness. A very different take on sancerre. Not a crowd pleaser.

11/1/2016 - Lakewood Cellarmaster wrote:

On the nose, I noticed mineral, green apple, ginger, butter and peach pit. In the mouth, buttery, crisp, light acidity and a bit of tangerine. Kind of chalky minerality. The finish had a bit of tingling acidity with a touch of heat. Malolactic fermentation gives the butter, but aged in stainless steal. a good accompaniment to pork chops or chicken.

11/1/2016 - Lakewood Cellarmaster wrote:

This wine was aged for 3.5 years in french oak prior to bottling. Deep red in color. Black cherry and cocoa on the nose. On the palate, soft smooth tannins, herbal notes, cedar, and a touch of mint. Complex and dense, but not a tannin bomb. Long lingering finish. 14.5% ABV this was presented in a side by side with the Martha's vineyard Cabernet and was the bestseller of the night. A high quality wine, excellent with a filet or other lean meats.

11/1/2016 - Lakewood Cellarmaster wrote:

Yes, that is the varietal. One of the only two vineyards in the U.S. to produce this grape, Heitz already had this growing on the property when they bought it. Over time it has grown to be a Heitz tradition. It's a light simple red best enjoyed with a light chill. It drinks almost like a blush. On the nose you smell strawberry and honeysuckle. On the palate its still light with strawberry and orange peel. We paired it with some bruschetta and it worked well. A definite change of pace. $23.15. I can't compare it to anything. I think it would be a great wine for a hot day and its cool to get in on some of the Heitz story.

10/1/2016 - Lakewood Cellarmaster wrote:

100% Cabernet. Intensely purple with thick legs and staining on the glass. Upon initial decanting, this wine was so peppery, and spicy that the fruit was almost hidden by the spicy mouth tingle. Five hours after decanting, the nose offered up an array of dark plum, raspberries, chocolate and much more. On the palate it didn't disappoint. Full rich mouth coating tannins, and layers of ripe bright red and black fruits. Blueberries, anise, cocoa and black and green pepper. The finish is long, lingering, and satisfying. The only thing this wine needs to accompany it, is another sip of this wine. The winemaker adds that it tastes best after nine hours of decanting. And that it really needs fifteen years or so to really be at its peak. Awesome.

10/1/2016 - Lakewood Cellarmaster wrote:

This blend of 65% Cabernet, 28% Petite Sirah, and 7% Carignan was really nice. The Petite Sirah softens and brightens the intense fruit from the Cabernet. Intensely dark, with great legs, it opens with scents of blackberries, plums, and violet. On the palate it was complex, soft, and offered up plums and black cherry, with rich cocoa powder and a bit of vanilla. The tannins here seemed restrained compared to the Kobalt Cabernet, but without that comparison would have seemed full and rich. The finish was smooth and long. The blend is designed to be a bit more easy drinking approachable, and possibly consumed younger that its big brother. It can still age for ten years or more.

10/1/2016 - Lakewood Cellarmaster wrote:

Restrained on the nose, with more earthy mineral tones overlaying the tropical fruit. This wine is made in the french style. I thought it was much like a Sancerre. On the palate it carries guava, ripe pineapple, and melon fruit balanced against earthy minerality and a bit of spice. I could drink a bottle of this on a hot afternoon. Refreshing with a nice crisp finish. Kobalt only produced 148 cases this year. 91. 86 if you are one of those grapefruit lovers. You won't find that here.

10/1/2016 - Lakewood Cellarmaster wrote:

The Sauvignon Blancs from California in 2014 finally have started to offer those grapefruit notes that which of those of New Zealand are famous for. However, I find the California Sauvignon Blancs offer a broader palate than many of the New Zealand offerings. This Sauvignon Blanc was very light, zestfully acidic, with immediate grapefruit in the nose. Lively minerality throughout with a hint of honeydew and ripe strawberries on the finish. The continuous acidity of this wine demand a hot climate in summer, and it would be phenomenal alone or with some fresh fruit on the deck before the barbecue is ready, or on its own.

10/1/2016 - Lakewood Cellarmaster wrote:

My favorite. The nose offers black cherry, dusty leather, cedar, blackberry, and licorice. In the mouth it morphs into cinnamon, vanilla, soft subdued tannins, restrained black fruits, clay, and a hint of blueberry. The finish was the clincher. Aromatic, warm, and savory. It offered a hint of raspberry, and a clean mouth drying feel with a light fruity tingle, which begged for the next sip and lingered for a while. a real pleasure to drink. It's the more refined uncle of Sangiovese. I could drink a bottle alone, or pair it with venison.

10/1/2016 - Lakewood Cellarmaster wrote:

It offered up stewed figs, licorice, and bubblegum. In the mouth, it was slightly astringent, with mouth coating tannins, and lots of black fruit, all baked, stewed, and spiced. Peppery. The finish is long and lingering and more gentile with a slight tart remainder on the tongue. I'm a huge fan of Southern Rhone, this is definitely Grenache forward and not as subtle as some of the other exemplars of the style. I didn't care for it, but others did. Depends on how much you like licorice and pepper. Needs a dish with thick cream sauce.

10/1/2016 - Lakewood Cellarmaster wrote:

Speaking of crowd pleasers, this Falanghina was new to me. The bouquet offered nectar, lemon curd, orange, and sweet pear. (I also smelled a hint of artificial banana like runts). On the tongue I found chalk, nectarine, light acid, and an off dry pleasant lightness. The finish was a bit mouth puckering with a lingering tart and acidic finish. I liked it, and so did most of the rest of you. Great wine for lounging on the deck with bruschetta.

9/28/2016 - Lakewood Cellarmaster wrote:

The highlight of the evening. Deep ruby in color, the nose offered up rich boysenberry, cassis, and mint. On the palate it was tight, even after being decanted for some time. Notes of chocolate and mint, cigar, mint, and orange peel. Elegant smooth tannins for a long lingering finish. I had a later chance to try this after it had been decanted, sat out, then re-poured the next day. Its depth and fruit were so much more pronounced on that second tasting. This wine will be extraordinary in ten to twenty more years. It was truly special to taste one of the wines that won the judgment of Paris in 1976.

9/28/2016 - Lakewood Cellarmaster wrote:

This wine was aged for 3.5 years in French oak prior to bottling. Deep red in color. Blackberry and cocoa on the nose. On the palate, soft and smooth tannins, herbal notes, cedar, and a touch of mint. Complex and dense, but not a tannin bomb. Long lingering finish. 14.5% ABV. This was presented side by side with the Martha's Vineyard Cabernet and was the best seller of the night. A high quality wine, excellent with a filet or other lean meats.

9/28/2016 - Lakewood Cellarmaster wrote:

Dark ruby in color. Mouth coating notes of chocolate and peanut butter. Accents of bright red fruits along with dark plums and blackberries. Texture like marshmallow cream. A nice, long, long finish. It was amazing. A true dessert wine. 19% ABV.

9/28/2016 - Lakewood Cellarmaster wrote:

Light red to garnet color, and very bright. This offered up currant, black pepper, anise and black cherry on the nose. On the palate it felt light and had more tart raspberry and cherry, followed by currants and anise and a slightly acidic finsh. A lighter brighter spicy Zinfandel. We paired this with lamb chops. 14.5 ABV. Pairs well with fattier cuts of meat.

9/28/2016 - Lakewood Cellarmaster wrote:

Light bright fruit along with rose petals and citrus in the nose. Light on the palate, minty, ripe strawberries and white pepper. The finish is also light and dry with a lingering nuanced yet still complex offering. 14.4 ABV. I prefer some face ripping tannins. We paired it with house made beef jerky shredded over an herb salad.

9/28/2016 - Lakewood Cellarmaster wrote:

100% Chardonnay. Notes of melon and apricot on the nose. On the palate the French oak is very subdued, allowing the acidity to balance the natural fruit. Smooth in the mouth with a nice long finish. Much more a French style Chardonnay than a prototypical Napa Chardonnay. We paired it with lobster tail on watermelon. 13.5 ABV by volume.

9/27/2016 - Lakewood Cellarmaster wrote:

Surprisingly dark and thick for an Anderson Valley wine. I picked up black cherry, red cherry, and cassis in the nose. On the palate it was nice and lush with red cherry, ripe raspberry, some blueberry, mineral. The earthiness combine for a nice complex full mouth feel. The finish is lingering and dry. I could drink this on its own or pair it with some salmon. I was surprised we didn't sell more.

9/27/2016 - Lakewood Cellarmaster wrote:

In color and texture, this Siduri straddles the gap between the Willamette and St. Lucia. Not as dark or full bodied as the Santa Lucia. On the nose I found the familiar tart red cherry with some ripe raspberry and minerality. On the palate more refined tannins offer a bit of velvet, light acidity, mineral and ripe red berries are well balanced. The finish is smooth and soft and lingering. Pair it with a grilled pork chop. This was the best selling Siduri Pinot Noir in our tasting.

9/27/2016 - Lakewood Cellarmaster wrote:

Much darker in appearance and texture than the Willamette Valley. The nose offered baked cherry, black plum, and a bit of pepper. On the palate the tannins are rich, soft and velvety. There is a bit of sour cherry, more vanilla, and a hint of pine. The finish was nice and long with a bit of heat and some more earthy tones.

9/27/2016 - Lakewood Cellarmaster wrote:

Bright silvery in color. The nose offers up a more restrained grapefruit than New Zealand Sauvignon Blanc. But it is there, along with lemon peel, orange, and overripe pineapple. Crisp acidity on the palate with a hint of oak offering up some complexity to the tropical fruit and minerality. The finish is crisp and restrained. Just a bit of lingering. A great choice for a Sauvignon Blanc to pair with fettucine alfredo, or fruit on a hot summer day.

9/27/2016 - Lakewood Cellarmaster wrote:

Light yellow in color. Scents of vanilla, green apple and mandarin orange on the nose. On the palate, smooth and soft. Extremely well balanced. The green apple persists along with floral notes, minerality, and a hint of honeysuckle. A light chardonnay with no butter where the fruit balances well with the oak instead of drowning in it. Shrimp scampi would go well with it. Or just a refreshing glass on a hot day.

9/27/2016 - Lakewood Cellarmaster wrote:

My favorite of the bunch. The texture and color were dark and heavy. The nose offered bright ripe cherry, forest floor, blackberry, and cassis. On the tongue it felt like cherry fruit leather. Layered with strawberry, and a bit of blueberry, and a long dry tannic finish. Bold enough to stand up to any fish or grilled meat. Good enough to drink on its own.

9/27/2016 - Lakewood Cellarmaster wrote:

Very light in color and texture. The nose offered a tart under ripe cherry, plum, and a hint of vanilla. On the mouth light soft tannins, raspberry, and a hint of nutmeg. It had a slightly tart acidic finish. A good Oregon style Pinot Noir. Good for those who appreciate a bit lighter Pinots. Good to pair with some rainbow trout.

9/27/2016 - Lakewood Cellarmaster wrote:

The most confusing wine of the evening. I was really excited to try this Russian River blend. It was rated 95 by Wine and Spirits and the tasting notes indicated that I would love it. I found "chalk" to be the most apt descriptor as that was the texture I noted from the heavy tannins and mineral offered by this wine. There were flavors of plum, and a hint of spice, but mainly I kept coming back to the heavy tannins. After going back to the review, I did note that the author stated that it became much fuller and well-rounded after airing out for a couple of days. It's possible that it just needs some time to mature. Members agreed for the most part, ordering just a few bottles. I would like to see what it's like a few years from now.

9/27/2016 - Lakewood Cellarmaster wrote:

Bright cherry and light acidity showed through the layers of blackberry and dark cedar flavors, as it grew on palate. The finish lingered with nice solid tannins and mouth drying earth tones. Members liked it, ordering more than a case. I agreed. This was my highlight of the evening. Usually the Cabs I like are much pricier, so this was a bargain for a quality 2012 Napa Cab.

9/27/2016 - Lakewood Cellarmaster wrote:

Ruby to red in color, the nose feels clean with a hint of bubblegum, wild blackberry, clove, green peppers, and anise. On the tongue it bights a bit with tart leathery pepper, and smooth cranberry juice flavors. I also detected blackberry and a hint of vanilla. The finish is clean with very light fine tannins, slightly sour, with lingering pepper and herbal flavors. Long finish. Nicely balanced and complex. I wasn’t as much of a fan of this as I thought I would be. I would pair it with roasted duck.

9/27/2016 - Lakewood Cellarmaster wrote:

Bright red to purple in the glass. Aromas of cedar, cinnamon, dried pomegranate, and raspberry with light floral perfumed overtones. I found it to have a mineral and slightly acidic feel layered with blackberry pie and black pepper. It will probably open up more as it ages. The finish was a bit tart and pleasant with a bit more black pepper left behind. I thought it was a great balance of sweet, spice, and herbal notes throughout. I could drink it alone. Or pair it with a ribeye steak.

9/27/2016 - Lakewood Cellarmaster wrote:

Opaque purple/black color changing to red at the rim. The nose is a bit funky with forest floor, and baking spices, and licorice. The fruit is like a blend of stewed prunes, figs, and blackberries. It enters with some powerful mouth drying tannins that soften to reveal pine, blackberry, ripe blueberry sweetness, and gentle warmth. It finishes succinctly, and cleanly, continuing with its light heat and a leathery woody finish. I give it a 92 for quality, although it's not my favor profile. This would go well with blackened filet.

9/27/2016 - Lakewood Cellarmaster wrote:

This red Burgundy is ruby colored and light, translucent. If offers tree bark, black cherry, vanilla, stewed raspberry, rose petals and clove spice in the nose. This becomes a soft smooth, lightly coppery feeling experience. With ripe strawberry, a hint of watermelon, red cherry and an earthy overtone, it tingles lightly on the sides of the tongue. The finish is clean, with a gentle heat and a light sour pucker. Most apparent to me was the complexity and flavor profile change from beginning to end. It is subdued refined, and complex. Like a history professor. I would pair it with trout in a lemon butter sauce.

9/27/2016 - Lakewood Cellarmaster wrote:

Bright and clear with a light yellow hue. I smell subtle chalk, sweet green apple (almost like jolly ranchers), sweet lemon and a floral hint of orange blossom. On the tongue it has nice acid, hard mineral, and then the fruit emerges slowly. Red apple, and nectarine, much less sweet than I expected when balanced against the acid. The finish is precise and crisp, with a gentle light warmth shining through and clearing the palate. This is delightful and rewards long lingering tastes. I could drink it alone or pair it with shrimp scampi or mild cheese.

9/27/2016 - Lakewood Cellarmaster wrote:

In color this wine is bright and almost clear with a hint of silver. It gives off aromas of grassy fields, pineapple, ripe guava, and lemon meringue. It presents flavors of grapefruit, and flinty minerals. It has a hint of sweetness and light warmth. It is fresh, crisp, and balanced beginning to end. I like this, nice and light. I would pair it with fettuccine alfredo.

9/27/2016 - Lakewood Cellarmaster wrote:

This light "Burgundian style" Pinot Noir offered sweet cherry and floral notes. The main thought I kept having was of light bright fruits and a little acidity. I would pair it with anything with a cream sauce. Definitely not one of the heavier velvet tongued Oregon styles that I tend to go for. Members were hesitant, ordering only half a case.

9/27/2016 - Lakewood Cellarmaster wrote:

More full bodied than Mencia. Raspberry, and dark cherry with a lingering licorice hint on the finish. A light minerality throughout. Lighter finer tannins and chocolate on the finish. This is a Grenache, Carignan, Cabernet, and Syrah blend. Members ordered almost a case. A great accompaniment to almost any meal.

9/27/2016 - Lakewood Cellarmaster wrote:

I encountered dark berry, bitter cherry, and lots of dark tannins. I agree with the comment "dusty nose". I found it slightly astringent at the finish. Definitely a wine to have at dinner. Maybe with some turkey and gravy. Members liked it a bit, as well as the price, ordering almost a case.

9/27/2016 - Lakewood Cellarmaster wrote:

Light, unoaked French style Chardonnay. It was light, brightly acidic, with nicely sharp fruit. A hint of mineral on the finish. I generally enjoy French style which lets the fruit shine through. This was a refreshing wine to have with some scallops, or on a hot summer evening. Members enjoyed it as well, ordering almost two cases.

9/23/2016 - Lakewood Cellarmaster Likes this wine:

Only a few people appreciated this. I believe its due to its youth. On the nose I found earthy, stoney, pine notes and bacon. Red fruit, baked raspberry, plum and currant, vanilla, parsley, white pepper and cinnamon. On the palate... a tannin bomb! Mouth drying, suffusing, raw heat, eventually followed by ripe plum, black cherry, shoe leather, and an acidic backbone. The finish is soft and gentle with a warm heat. The acidity is fighting against the deep dark oak and tannin in mouth. It's like a teenage boy, strong and arrogant and off putting. After ten years in cellar the character will stand out and balance out its overbearing strength. This wine will stand the test of time and any strong spices or meats. This can stand up to anything bold, dark, or strong. It you drink it alone, decant it yesterday... let it sit out, and it will be perfect.

9/21/2016 - Lakewood Cellarmaster wrote:

On the nose, blueberry, blackberry, vanilla, rusty iron, stewed prunes and licorice. On the tongue, mouth coating dry tannins. Not as bold as the Astrales, a bit more polite. Notes of leather, cedar, Blackberry, plum, tobacco, and a surprising note of tart cherry. Light acidity cuts the strong tannins for a crisp finish, layered with long lingering heat. This wine could also use a good long time in timeout to learn some restraint and discipline. A really good wine by itself, or with anything fatty and rich.

9/21/2016 - Lakewood Cellarmaster wrote:

Black fruit, clove, licorice on the nose. On the tongue, currant, plum, cinnamon, leather and a long dry slightly acidic and tart finish. It feels like a Pinot Noir and a Malbec had a death. Great value. Have it with duck or just drink it. It's rewarding.

9/21/2016 - Lakewood Cellarmaster wrote:

On the nose, green apple, tangerine, orange blossom, and a bit of chalky mineral. On the palate it is off dry, a bit of herbal ginger, lemon and honey... on the finish is presents light dry apricot and a bit of lingering citrus fruit. A little viscous with light acidity. Perfect for a hot day. My thoughts, like a citrus fruit salad waiting for a hot day or nice dry meat to fight with. 12.5% ABV. This was the favorite easy drinking wine. Drink it on a hot dehydrated day.

9/21/2016 - Lakewood Cellarmaster wrote:

In the nose, I found blackberry, cloves, and cherry pie. The palate completely changed the equation with a storm of black, spicy tannins and dark overripe fruit, hiding in pepper and cinnamon, and almost overwhelming with its power. Then, Suddenly, the finish shut all that down with a crisp dry heat, mouth tannin dried, with a clean lingering bite urging another sip. This is not an easy drinking Chianti, it could use some cellaring to calm down. But it is a bold strong wine that deserves respect. Pair it with eggplant parmesan. Or just get bold and drink it. This is definitely worth more than its price.

9/20/2016 - Lakewood Cellarmaster wrote:

In the nose, cedar, dried cherry, blackberry, clove, and a pungent forest floor scent. The palate offered up more cedar, flat dried cherry and clove. Feels simple and thin. Light tannins on the finish followed by a lightly more sour heat. This could go well with something fatty like duck. Nothing to write home about. Wine club members agreed. No orders were placed. One member familiar with the winery opined,"it's a great wine in a bad vintage."

9/14/2016 - Lakewood Cellarmaster wrote:

It was a pretty cool to drink a wine that is just now ready to drink. for $24, it is a steal and the favorite of the night. On the nose it smelled like cherry leather, dry raspberry, currant, clove, and a black pepper. On the tongue I sensed tar, black fruit leather, earthy decomposing pine needles, followed by a light lingering warmth with hints of pepper and hay. 13.5% ABV For the price this is an amazing experience of a vintage wine. Drink it with blackened chicken or fish. Or drink it alone. It will be good either way.

9/14/2016 - Lakewood Cellarmaster wrote:

On the nose, honey, fennel, pungent, floral, and a hint of decomposed earth. On the tongue, earthy, peach pit, peach leather, a bit of spice and crisp acid balancing the earthy elements. Off dry. It has a lingering finish where sweet and pungent herbal elements compete against the acidity. When matched against some bleu cheese or lamb, the complexity and character rush to complete a full mouth feel and luxurious complexity. I thought it was amazing when paired correctly. Pair it with lamb chops or bleu cheese and its character proves itself. Don't drink it alone. you wont appreciate what it has to offer.

9/14/2016 - Lakewood Cellarmaster wrote:

On the nose, blackberry, floral notes, wet moss, strawberry and anise. The palate hit hard with mouth coating tannins, cinnamon, black pepper, and spice. Hiding in the tannins and spice I encountered black currant and fig notes. The finish is spicy and makes the tip of my tongue tingle. It is pleasant, warm, lingering, dryness which is very rewarding and invites another sip, or a bite or prime rib. This can sit in a cellar for a while to chill out its animal side. The crowd favorite.