2015 Myriad Cellars Cabernet Sauvignon Napa Valley
Community Tasting Note
csimm wrote:
93 Points
Wednesday, May 30, 2018 - Previous notes apply. PnP was an initial punch of red and black cherry liqueur and vanilla extract. Decanted for an hour+, which GREATLY improved the overall delivery of flavor. Black cherry, red and black licorice, asphalt and incense (which were nice additions this time around), and some fresh vanilla bean.
A little darker and less tiered flavor build-up than the Becklyn NV or Scarlett. Similar to the Quivet NV, if maybe a bit more medium bodied (weight-wise on the mid). QPR is always most notable on these wines. Decanting worked well this time, but ideally I’ll still try to hold for another 4-6 months to allow the liqueur component to settle down. 92-93 points.
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Comment posted by amauryc1:
6/9/2018 2:26:00 PM - Very good note. Had a similar experience last night. The one thing I'll add is that the real ABV must high, because after polishing a bottle last night I was feeling it this morning and that never happens. :)
Comment posted by csimm:
6/9/2018 10:11:00 PM - Ya the whole ABV thing is always a little tricky. There's so much latitude afforded to wineries by law as to what they can print, it's an enigma as to what the actual % is. I'd assume it's at least in the 15%++ category.
Comment posted by Jazz Nut:
7/11/2018 8:43:00 PM - Having just opened a bottle of this last night, I definitely agree on your note of red and black cherry liqueur and vanilla extract. The wine found its footing over the course of the night, as I chose to slow ox it through consumption. I am still preferring to serve it at 54-60 degrees, much higher than that the nose, mid-palate, and finish become a bit muddled. Always a great QPR, and I think that this wine will benefit with some short term cellaring. Thanks for your great tasting notes!
Comment posted by csimm:
7/11/2018 9:04:00 PM - Definitely agree on the serving temperature. I actually even prefer it a little cooler. These big fruited wines get even more "liqueur-esque" when they make their way to room temp IMHO. Cellar temp is preferable for me. I think that this wine on PnP was a little boozy, but after some time to stretch its legs, it mellowed out and became just fine. Thanks for the updated info. Much appreciated!