2023 Woodward Canyon Cabernet Franc

Happy Sunday!  It was a rather mellow day here, so I took the opportunity to cut the grass and do some laundry before the new work week begins.  And now after a bike ride, it's time for dinner and a glass of wine.  Tonight, I've opened a bottle of a recent wine club shipment from Woodward Canyon.  The 2023 Woodward Canyon Cabernet Franc is a 100% Cabernet Franc from the Woodward Canyon Estate Vineyard in the Walla Walla AVA of Washington.  Let's see how this wine is shaping up!

The wine is a deep ruby color, with an inky black center, of a similar characteristic to a Cabernet Sauvignon.  A gentle swirl and the nose reveals aromas of blackberry, currant and peppery spice, amid hints of lavender.  The first sip is a rush of cherry cola that eases into some ripe black fruit and dark chocolate midpalate, before heading into some pronounced acidity and oak at the finish.  The tannins are very well structured, allowing for the velvety smooth and lingering dry finish that will last until your next sip.

Overall, I would rate this wine a solid 8.5, as it's really a nice example of the potential of a common blending varietal.  This wine is ideal for summer and would pair with a range of dishes, from burgers and brats to barbecue and tacos.  Tonight, I am enjoying this wine with a classic summer patio dinner of barbecued beef ribs, corn on the cob and sriracha slaw.  Cheers!

2006 Saviez Napa Valley Zinfandel

Happy Cellar Saturday!  It's the first Saturday of the month, so it's time to raid the cellar for a bottle at least a decade in the making.  Today, I found a bottle that's two decades old, the 2006 Saviez Napa Valley Zinfandel.  This wine may have moved well past its prime, as the varietal is not one known for aging, but at least we can taste it and scientifically evaluate whether my instinct on aged Zins is true!

The wine is adeep ruby in the glass with just a hint of amber along the edges.  The nose presents aromas of leather and prune, with some undertones of floral notes, violet and lilac.  The first sip is a rush of black fruit that is surprisingly fresh before transitioning to some earty peat and mineral notes midpalate.  The tannins are somewhat tired, but there was a bit of acidity on the rather smooth and dey finish.

Overall, I would rate this wine a 7.5, as it's just well past its prime and was a rather lackluster wine to sip on a rainy Saturday.  I won't bother with pairing suggestions, but would note that I am enjoying this wine with some pappardelle with braised oxtail ragu, which is a classic pairing for a more typically fruit-forward Zindandel.  Cheers!

2020 Dablon Vineyards Tempranillo Tannat

Happy Sunday!  It's been a whirlwind of a day, went to church this morning, then to the airport to see a B-29 bomber, and then off to the Elkhart County Fair to see all the animals and tractors and now that I have a horrible sunburn, I am ready for a relaxing glass of wine and dinner.  Tonight, I've opened a bottle that a friend gave me a few weeks ago.  The 2020 Dablon Vineyards Tempranillo Tannat is a blend of Tempranillo (90%) and Tannat (10%) from the Dablon Estate Vineyard in Baroda, Michigan. I will admit, I am generally not a fan of Michigan red wines, though I have found a few gems over the years, let's see with this one is a gem.

The wine is a lighter bodied, ruby color in the glass and the nose presents aromas of green grass, dried herbs and cherry cola.  The first sip is a rather subdued combination of blackberry and tart cherry with quite a bit of acidity, which transitions to some dried herbs and smoke midpalalte.  The tannins are so subdued as to be unnoticable, yet the finish is tart and dry, but brief.

Overall, I would rate this wine a solid 7.5, it's interesting but typifies the challenge Michigan growers have with red varietals, though the lighter complexion would make this a plesant drinking summer red.  This wine would pair well with a range of summer fare, from barbecued ribs to burgers and brats.  Tonight, I am enjoying this wine with a crispy skin Scottish black pearl salmon, steamed rice and some steamed Italian green beans.  Cheers!