Issue link: http://digital.copcomm.com/i/133302
John Duval Wines 2010 "Plexus," Barossa Valley ($28) We're in agreement about Australia's next chapter: diversity, discovery and a new energized approach to the U.S. market. This blend of 52% Shiraz, 29% Grenache and 19% Mourvèdre is a frisky, light-hearted interpretation of the region's longstanding homage to these Rhône varieties. Delicious red-berried cinnamon is touched with a subtle blessing of soil and an abundance of soul. Savory-spiced from beginning to end, the appealing acidity leads to a vivacious finish. OLD BRIDGE CELLARS Beaucanon Estate 2009 Cabernet Sauvignon "Longwood," Napa Valley ($32) Red apple tartness (think a striking acidity) marks this youthful, vibrant wine. It's like Spring Break: You can taste the blackberries on their pungent skins—fresh—with a backdrop of leathered vanilla among plenty of rich, ripe fruit. (See page 84 for our story on the winery.) 93 EXCLUSIVE DISTRIBUTORS: HILLSIDE WINES & SPIRITS (SOUTHERN CALIFORNIA) AND REGENCY WINES NEVADA (LAS VEGAS) SPIRITS Avión Espresso Liqueur ($25) With its desirable base spirit of the award-winning 100% agave silver tequila, this 70-proofer is a darkly swathed exotic dancer, emerging with earthy espresso lushness. A sashay sweet-to-bitter sweet-to-bitter-chocolate-and-back-toof sweet-to-bitter-chocolate-and-back-tosweet-espresso-bean velvet delivers fantasies of what you may like to do with this spirit: Mix with whiskey? Pour over ice-cream? 92 PERNOD RICARD USA The Bay Seasoned Vodka, USA ($26/1L) Seasoned with "traditional Chesapeake Bay" herbs and spices, this grain-based, four-timesdistilled craft vodka is made in Maryland. All that's missing is the tomato juice, the celery stick and a dash of 93 POINTS the tasting panel Worcestershire. Warming on the nose, the herbiness is pleasant and clean-green and gets zippier on the palate, where it claims the tongue with a kickstart of red pepper and a satisfying salty finish. Really well done. 92 PHILADELPHIA DISTILLING Tequila Cabeza, Mexico ($35) Tequila Cabeza is made from 100% estate-owned agave grown in the Los Altos region in Arandas. The 86-proof blanco (the only expression of Cabeza currently available) is only fermented in the winter months, allowing an extended mash period during the cooler temperatures to bring out a fruitier character. Clay and agave rich in soil give way to lime blossoms and dotted with basil. This is tequila bodified, rich with black pepper, zesty pomegranate, antique rose petals and a salty finish. 94 THE 86 CO. Maya Extra Anejo Tequila, Mexico ($130) This is truly a tequila from the heart . . . the bottle shows it well. On the nose, figs and chocolate play into its molasses brooding sweetness. An apricot brandy texture and taste is round and opulent, sweet and soothing. This undulating swash of liquid climactically finishes with mint chocolate chip and banana flambé. 95 CMNA SPIRITS INC. june 2013 / the tasting panel / 77 TP0613_042-79.indd 77 5/23/13 4:34 PM