2010 Babich Black Label Sauvignon Blanc

 

This wine is from the Marlborough region of New Zealand and is 100% Sauvignon Blanc.

I really like the nose on this Sauv Blanc. It is very aromatic, starting with an herbal aroma; it's like you're in the herb garden (the floral aspect of the herbs) combined with dried light Italian herbs. There is also a sweet component to the nose, something like white/green raisins. At the end of each sniffy-sniff (Gary Vaynerchuk reference...bringin' the thunder!) there is a bit of lime zest with the sweetness of passionfruit.

The first taste on the palate is the zest from the late nose (sour but under control). The midpalate follows the acidity of the forepalate with a passionfruit sweetness and a hint of British gooseberry (tough to find good gooseberries in this country but definitely worth tasting if you have the chance...good sauv blanc often has a touch of gooseberry flavor in it). The finish is marked with a return of the acidity and a minerality (possibly from the stainless steel cask in which most this sauv blanc is fermented). The finish is pretty long and but I would still describe this wine as tight and crisp.

I had this on a warm afternoon with a black peppery, lightly seared tuna with arugula and spinach. This would be great with any seafood, chicken, or by itself on a warm afternoon. This wine should be chilled down to 44 degrees Fahrenheit (or about 7 degrees Celsius).

Rating: 91

I really loved this Sauvignon Blanc. It is by no means a go-to varietal for me, but I really liked the complexity and flavor of this very reasonably priced wine.

Retail: $10

Yeah! Only $10 for a 90+ rated wine! See it = Buy it! [especially with warm summer afternoons coming]

2005 & 2008 Gundlach Bundschu Chardonnay

Gunlach Bundschu is one of my favorite wineries...for many reasons. One, their wine is fantastic, and two, the owner/farmer, Jim Bundschu, is very nice and knowledgeable and gave a great talk at the Wine Experience Cafe which I was lucky enough to attend. One of my favorite wines from that dinner was the chardonnay. We had the 08 at the dinner and I had a bottle of the 05 at home, so I'm going to compare them here.

First, both the 05 and 08 pour a beautiful pale golden wheat color. Skinny legs are plentiful on the swirl. The two vintages are the same color as far as I can tell. Both vintages are 100% chardonnay from the same two clones: the 30+ year-old Wente clone and the 2003 Robert Young clone (which made its debut in the 05 vintage).

On the nose:
First, the 2005...Lots of pineapple, especially the acidic notes of the pineapple, and a set of well-rounded spices hit the nose, more after the swirl than before the swirl.
Then the 2008...Sweet honeysuckle and tart apple smells hit the nose first, then after a good swirl I get a sweet vanilla note and just a few spices.
I liked the nose on the 08 version of this chardonnay a bit more because I love tart apple on the nose of California chard. Both are intriguing and complex enough on the nose to get you excited about the tastes to come.

Then on the palate:
2005: Sweet lemon on the tip of the tongue, a bit different than other chardonnay I've had. This is followed on the midpalate with tart apples and a touch of non-fruit sugar (almost like a touch of marshmallow). The finish is not terribly long but it is pretty acidic, like lemon surrounding sweet melon. I really like the sharp notes and easy to understand, but still complex, palate on this chard.
2008: Acid-forward lemon on the forepalate, immediately followed by the sweetness of a ripe pear. The midpalate also has minor notes of coffee beans and sweet melon. And then on the late midpalate and early finish there is the note that sets this chardonnay apart, brilliantly balanced minerality. It is distinctive but well-rounded into the palate! It tastes like how wet rocks smell in the rain, mixed with a touch of steel, brilliant! The finish is long and bright with alternating notes of minerality and acidity.
I like the palate on the 2008 better, mostly because of the creative minerality and the longer, tastier finish.

2005 Retail: $27
2005 Rating: 88
I thought the finish was a bit abrupt and the palate was lacking a little something, but it was a very very enjoyable chardonnay.

2008 Retail: $27
2008 Rating: 91
I love this chardonnay! This is a step away from my normal chardonnay preference (normally I love big oaky, buttery chards), but the steely minerality surprised me in a great way and set this chardonnay a step above most $20-30 bottles. Pairs great with shellfish or lightly seasoned fish. Definitely worth a try if you see it!

2008 The Crusher Cabernet Sauvignon

I was lucky enough to find this gem on special by the half-case at a wine shop about a year ago. I was at dinner the other night and this wine came up in conversation (thanks Martin), and it reminded me of the bottles I have left and prompted this sharing of my tasting notes.
This Cab is from the Wilson Vineyard in Clarksburg, California. The Crusher is meticulously concocted by Greg Kitchens at 13.5% abv.

On the pour, this beauty is a very dark crimson/scarlet. Nice legs and a relatively rapidly evolving set of aromas upon a good swirl or three. On the nose I get plums initially. After some oxygen and a few minutes I continue to get the plum but it is muted and followed by raspberries and a hint of spicebox (great California cab spices, intriguing and a big plus on the nose).

The palate is full and exciting. It starts with lots of dark fruits: blackberries, dark plums and subtle dark cherries too. There is something behind the fruit as well: I always get a hint of coffee bean and black pepper making a background appearance on the midpalate. Tannins are present but well balanced and very enjoyable throughout. The finish is dusty and long, with the core tannins lingering appropriately. The last taste to leave the palate/throat is a rich jammy flavor which is not overpoweringly fruity but more a lingering reminder of the brilliant wine you just tasted.

As with any bold, California cab, a fine pairing list will always include steak of any cut. I had this with ribs in a mild bbq sauce and that was fantastic as well. I am looking forward to pairing this bold cab with an aged gouda or grayson cheese.


Retail: $18 (but often on sale...keep a look out...)
Rating: 91
I consider this a diamond hidden on the wine shelves. Great value for an up-and-coming region (Clarksburg).

2008 Root 1 Cabernet Sauvignon

This is a simple but tasty cab from Chile.

Ruby red on the pour. Decent set of legs on a good swirl. The second glass changed a bit on the nose but not on the palate.

On the nose I get muted plum and a hint of ripe strawberries and dark berries, like blackberries. After 20 minutes of air and some vigorous swirling, the nose evolved a bit to include a spicier component, almost black pepper.

The palate was relatively uneventful (not complex but still very tasty). The palate was dominated by black cherry flavors and relatively well-balanced tannins. The finish was long, and the lingering flavor was mostly bitter like dark chocolate with the occasional reappearance of a silky tannic note. I enjoyed this wine with a sharp cheese, but it would also pair well with steak of any cut or preparation.

Retail: $13
Rating: 89
I would recommend this to anyone wanting to branch out and try different cabs, especially those from places other than California.