Tasting Notes for Jon Bjork

(6 notes on 6 wines)

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Red
3/1/2010 - Jon Bjork wrote:
Alluring black fruits, molasses, anisette, and oak resonating with dark-roasted vanilla bean provide the welcome to this eclectic blend of the best red Rhône varietals of Lodi: Syrah, Petite Sirah and Mourvèdre. Deep, dark and brawny like a concentrated, complex reduction sauce of dark chocolate, plums and figs, with expensive German black licorice lingering on the finish. Feast on a slow-grilled choice seared New York steak, lightly brushed with A.1. 96 cases. (These are my messaged notes for the winery.)
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Red
3/7/2010 - Jon Bjork wrote:
This elegant wine can be summarized as cloves and roses. A smooth, jello-like texture holds together layers of cherry, roses and cloves with well-integrated oak giving off aromas of the same along with bark, fig, plums, earth and a little Dr. Pepper. Sourced from Bokisch Vineyards.
Red
2/16/2010 - Jon Bjork wrote:
A very satisfying assortment of gobs of creamy vanilla, jammy blueberry and cherry pie baking over an open fire of resinous wood with some dried fig and black olives thrown in. This is a delicious and decadent fruit bomb with a nice balance of flavors introduced by a cascade of 15.5% alcohol legs kicking down the glass. Despite the combustible fuel, the wine is smooth without the expected burn. There is some almost overdone sweetness on the finish along with cherry and orange peel, but all in all, this wine goes down easily. We tasted it close to bottling and it would benefit from a bit of complexing age.
White - Sweet/Dessert
2/16/2010 - Jon Bjork wrote:
A completely different animal and an exciting surprise with very few California white dessert wine peers at this high level of quality. 6 months of cold fermentation preserves huge aromas of orange blossom, caramel, and apricot with a touch of Sauternes-Botrytis character from this orange-gold wine. Almost a lite syrup and nectar-like, similar to the juice from a can of peaches with layers and layers of complex honey, mandarin orange, peach, dried apricot and a touch of walnut. Though aged in 100% new French oak, the only indication of so much cooperage is perhaps the layer of caramel, vanilla and spice. The long finish is full of maple, caramel and butterscotch. At 11% alcohol, this won’t knock you under the table. I would love to have this with a creme brule or foie gras.
Red
2/7/2010 - Jon Bjork wrote:
Aromas of smoky cherry cigar and cloves alongside a varnished wood campfire. Full bodied with vanilla oak slightly upstaging the fruit, and with an exciting display of an array of sweet spices, particularly cloves, with a touch of nice resin. Sweeter than the 2003 and could use some time to marry fruit and oak. Try with Terriyaki-marinated grilled pork chops.
Red
2/7/2010 - Jon Bjork wrote:
Boysenberry, plum, dark chocolate, black olive aromas with an interesting earthiness that almost seems slightly corked, but upon tasting, isn’t TCA. Really comes alive in the mouth with nice full texture running through the mid-palate of tingling cherry and other huge fruit flavors, finishing extremely smooth with complex flavors that build then temper over minutes. All the sweetness seems to be fruit-driven and nicely balanced, still intact after 7 years. A very nice effort that paired well with smoked turkey sausage.
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1 - 6 of 6
  • Tasting Notes: 6 notes on 6 wines
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