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2007 Domaine Eden Cabernet Sauvignon

A very nice, approachable cabernet blend. Attractive nose of ligonberries and anise, even a hint of sugar cookies, of all things. It has the advantage of being 13.5% alcohol, so it does not have the nose burn that so many high-alcohol cabs seem to have these days. Light tannins and pleasant fruit on the palate with hints of hoisin sauce (i.e. plums), but not a lingering finish. Should not be confused with Mount Eden Estate cab. Nevertheless, a solid, if unexciting, wine. Try with simply prepared steaks or roasts. Recommended.
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1997 Kathryn Kennedy Cabernet Sauvignon

The wine began with blackberry and leaf, an elegant nose with a touch of eucalyptus. Very smooth mouthfeel. At first it was light on the palate, with a bit of plum, with flavors diminishing then rising again, another touch of eucalyptus. More than half an hour after pouring, with a refresh from the decanter, the wine had deepening plum flavors and tannins emerging. A light finish. Final word: damson. Recommended, but drink now. BSE
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Palate Press Wine of the Week: 2009 Ridge Estate Chardonnay

Judicious use of a careful blend of wood adds depth to its fruit, as if pears, a single slice of pineapple, and a fig or two were all very quickly sautéed in butter, then sprinkled with fresh honeysuckle blossoms. Similar flavors are joined on the palate by a bit of vanilla, but nothing that would overpower the fruit. The wood treatment includes 10% new, 15% one-year-old, 25% two-year-old, and 30% 3-4 year-old oak with 93% of it American and 7% of it French, with fifteen months in the barrel. The wood shows more as it warms, so be sure to drink it cool to really enjoy the fruit. Drink with baked pompano or other delicate white fish. Highly Recommended.
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2009 Ridge Estate Chardonnay

Judicious use of a careful blend of wood adds depth to its fruit, as if pears, a single slice of pineapple, and a fig or two were all very quickly sautéed in butter, then sprinkled with fresh honeysuckle blossoms. Similar flavors are joined on the palate by a bit of vanilla, but nothing that would overpower the fruit. The wood treatment includes 10% new, 15% one-year-old, 25% two-year-old, and 30% 3-4 year-old oak with 93% of it American and 7% of it French, with fifteen months in the barrel. The wood shows more as it warms, so be sure to drink it cool to really enjoy the fruit. Drink with baked pompano or other delicate white fish. Highly Recommended.
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Palate Press Wine of the Week: 2009 Bonny Doon Contra

A mix of elegance and muscle. Surprisingly dark ruby color in the glass. A nose of overripe raspberries and blackberries is almost misleading as this is not a fruit bomb. The fruit is not shy on the palate with some back hints of cinnamon and allspice, but the tannins play their supporting role very well. The majority carignane plays well with others in the blend. The finish is long but not extended. A really lovely and intriguing offering. Try it with roast duck.
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Palate Press Wine of the Week: 2007 Clos LaChance Pinot Noir

Pinot noir can presented in a hundred different ways, depending upon clone, terroir, and the decisions of the winemaker. In this case, a small mountain vineyard, low yields, and 45% new French oak, and wine bottled unfined and unfiltered created a glass of silk, flavored with cherries, dried strawberries, cola, and a bit of suede. The wood has a complimentary, rather than obtrusive, effect, contributing to sweet tannins and adding a touch, just a touch, of vanilla. Drink it with pork loin.