bblack1
Member #99,144 signed up 11/22/2009
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Alex G.
3,194 Tasting Notes
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TightLettuce
187 Tasting Notes
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Member since November 2009
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Member #99,144 signed up 11/22/2009
3,194 Tasting Notes
187 Tasting Notes
This member's profile is not public.
2009 VHR Cabernet Sauvignon Vine Hill Ranch
12/30/2016 - bblack1 Likes this wine: 97 Points
A beautiful bottle of wine, has everything required to garner a near-perfect score; elegance, power, polish, balance (perfect structure- acid, sugar, fruit, tannins, etc. are all in check), pure (berry, cherry) fruit flavors and exceptional length. A wine you'll think about long after your last bottle.
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2004 Shafer Cabernet Sauvignon Hillside Select
3/27/2015 - bblack1 Likes this wine: 98 Points
Thank Goodness there are members out there like MR T and DREAM, it reminds me that I do have a brain that is functioning, relatively speaking. Dream says the wine's nose is "gorgeous" and the "smell and taste… is Grand Cru", then goes on to suggest this wine doesn't pair well with food, such as "filet mignon", then further blames things on the vintage. Lord help us, I'm at a loss for words here, but I'll do my best. Dream, just so you know, there is nothing more difficult to pair with massive, rich, extracted cali cabs, than food. Yes, these wines typically do well with BIG red meats, or barbecue, big stinky cheeses, etc., but rarely with filet mignon (unless smothered in some big wine reduction) due to the fact that filet mignon is NOT a fatty, rich cut of beef, it typically doesn't stand a chance with a rich cali cab like SHS. Food needs acidity, low alcohol, which is opposite of your classic massive cali cab. Then to say "what a waste of an amazing terroir"?, Good Lord (again), I'm not sure how to even respond to such a statement. Terroir? Napa? What in the world type of terroir are you suggesting? SHS is CLASSIC Napa terroir. SHS is what you get my friend, unless Elias (wine maker) has simply missed his calling and has no idea what he's doing at Shafer, which I guess is possible (but I don't think so). BTW, flavors such as chocolate, vanilla, etc., are typically a result of time in (and composition of) oak barrels, and doesn't have much to do with the flavor profile of Cabernet. Mr. T, I have NO idea what you are saying, period. "slow oxen for a few hours and then to club". hmmmm. And, they cheat using RS (I assume residual sugar!?). hmmmmm, again…. wow. I'll propose, anyone that wants to compare a cali cab to a french grand cru should be willing to spend time in the penalty box, say, 10 years or so. Sorry.
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2006 Egelhoff Cabernet Sauvignon
5/11/2012 - bblack1 wrote: 93 Points
Obviously made by a Pro. Drinking beautifully right now, drank with other great vintage "cults" including an '05 To Kalon Schrader and an '01 Bond and this wine, while not quite as rich and thick as the others, more than held its own. Beautiful black fruit. Tannins are there, decant an hour.
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