This is a food-friendly wine at a good price. Drink with pulled pork.
The overall sensation is fresh and tropical. Drink with grilled shrimp.
Sweet and fruity is the feel of this wine. Very fruity, with caramelized fruit in aroma and flavors and finish. On the palate, there’s also some unripe plum along with its light woody tannins. Fairly uncomplicated and easy to drink as an aperitif. Serve cool. Recommended with reservations. BSE
In the nose, a touch of green pepper and eucalyptus, then nice spice appears. Also, a touch of sweetness, cotton candy surrounding the light fruit on the palate. Tannins open up a bit over the course of a half-hour or so, but the wine remains restrained and so light as to disappear in the mouth when paired with food. Recommended with reservations. BSE
The nose is interesting, with blackberries, mocha, and a bit of tobacco leaf. The palate is interesting, too, with surprising cherry fruit in the lead, a background of blackberry, and hints of tobacco leaf. Very soft mocha shows upon the mid-palate. The mouthfeel is full and smooth, tannins very finely dusty. The finish is medium length. Drink with a black-and-blue ribeye (charred on the outside, rare inside) and sweet potato fries. Highly recommended.
Complex and familiar aromas, elements of black cherry, no make that black currant, with leather too, and leaf and forest underneath; the same on the palate, too. Good body, integrated tannins, and a medium-long finish. I made notes, then whisked the bottle off the table so I could try it again the next day. Yes, it really delivered, once again. At dinner, it worked especially well with garlicky beef.
Another star of the Palate Press Grand Tasting, earning a consensus four out of five stars and introducing many of our guests to Cabernet Franc. It was a lean, powerful Cabernet Franc, exhibiting the typical tobacco under clean blackberries and light but clear tannins. This will continue to age nicely for several years. Drink with New York strip steak. It is a particularly good choice for those who prefer their meat medium or more, rather than rare.
Napa Valley is noted for its abundance of wineries, wine tastings, warm/hot climate (even in winter), lavish restaurants, and compact access to literally dozens of wineries—currently numbered at over 700. But, with notoriety also comes popularity. Let’s face it—in the summer and fall, Napa is a zoo of tourists and locals. The two main thoroughfares, St. Helena Highway (Route 29) and the Silverado Highway, are usually jammed with vehicles, as are the tasting rooms.