The SOMM Journal

August/September 2014

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{ SOMMjournal.com }  75 MASTER BLEND Jordan 2012 Cabernet Sauvignon, Alexander Valley "Blending the different vineyards of Alexander Valley vineyards gives us the ability to showcase the true overall terroir of this region," says Rob Davis. Aromatics: mixed berry cobbler straight from the oven, clove, cardamom, vanilla, ripe black cherry, bitter chocolate, nutmeg, dried black tea leaves, eucalyptus, ripe fig, freshly turned soil, rose petal, lilac, cinnamon stick. Flavors: raspberry, cocoa powder, ripe strawberry, seared under ripe plum, white pepper, black cherry, violets, cardamom, cedar, gravel, mocha. Structure: "Creamy mouthfeel like mushroom soup." —Brandon Schrey "Harmonious and elegant…not overly extracted but resembling a more mature Bordeaux." —Alessandro Sbrendola Bright acid, beautifully balanced, velvety and enchanting with a long, layered and rewarding. Long finish, vibrant, soft tannin. cedar, pipe tobacco, saddle leather, mint, black plum, potpourri, mocha and pencil lead turn to Ghirardelli cocoa powder on the palate with a covert sense of minerality, dried tobacco, smoky bacon, vanilla and res - inous herbs. Jienna Basaldu describes the wine as "chewy in the most entertaining sense. The mouthfeel is an experience in itself." 2012 Vyborny Cabernet Sauvignon Benchland, sandy clay loam; calcium/magnesium ratio 3661/679 Complex aromatics of purple flowers, coffee beans, smoked meats, toasted raisin bread, blackberry, graphite, dried cranberry and straw - berry, hibiscus, ripe plum, rose petals and gravel. The flavors are less ripe: watermelon rind, dill, and green peppercorns. Keith Fergel: "Reminiscent of a Highland Scotch mixed with black tea and cherry juice. Not a stand-alone wine." 2012 Mazzoni Block 4 Cabernet Sauvignon Benchland, sandy clay loam; calcium/magnesium ratio 3661/679 A crowd-pleaser, the nose is a mix of red and black fruits, green pep - percorns, Oreo cookie crumble and dark chocolate with explosive fla vors of Bing cherry, raspberry, roasted red pepper, cassis, nectarine pit, black tea and sweet anise. Fine, long-grained tannins finish with a refreshing minerality. 2012 Rio Lago Cabernet Sauvignon Hillside, Terra Rosa soil, volcanic The nose is reminiscent of a rose garden after the rain: soil, asphalt and rose petal. Lush ripe black fruit, pencil lead, dark volcanic earth, fresh and dried fruits, new leather jacket, tobacco, coffee beans, cocoa dust, candied cherry. The palate veers more towards red fruits: plum skin, pomegranate, red currants, rhubarb, cranberry juice and raspberry preserves alongside earth, beef jerky. Structure: soft texture, round tan - nin, long finish; powerful, concentrated. Paul Mekis: "Elegant with power and structure; great balance." The current 2010 Jordan Cabernet Sauvignon was served with lunch. Visiting somms and buyers. Top left: Alessandro Sbrednola, owner, Alex Italian Restaurant; Jienna Basaldu, Sommelier, Ella Dining Room & Bar; Brandon Schrey, Wine & Beverage Manager, John Ash & Co./Vintners Inn; Anani Lawson, Sommelier, Bardessono. Top right: Cara Patricia, Wine Director, Saison, and Gordana Josovic, Sommelier, Ritz Carlton Half Moon Bay. Lower left: Daniel McCullough, Wine Director, Oenotri. Lower right: (front row, left to right) Paul Mekis, Director of Wine, Rosewood Hotels and Resorts, Anani Lawson, Sommelier, Bardessono; (midddle row) Gordana Josovic, Sommelier, Ritz- Carlton Half Moon Bay; (back row): Robin Ameral, Wine Director, John Ash & Co./Vintners Inn; Brandon Schrey, Wine & Beverage Manager, John Ash & Co./ Vintners Inn; Courtney Humiston, Sommelier, Dry Creek Kitchen.

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