Happy Sunday! Yesterday was a full day of leave blowing and vacuuming, so I barely had time for anything but rest (in fact I fell asleep around 9 pm!). But tonight I am in much better spirits, ready to cook a nice Sunday dinner and enjoy a nice bottle of wine. Tonight I've opened a bottle of 2018 DaMa Wines Walla Walla Cabernet Sauvignon, that was a recent wine club shipment. This wine is a full Cabernet sourced from the Heather Hill Vineyard in the Walla Walla AVA of Washington, so let's see how this wine is shaping up!
The wine is a deep ruby in the glass, with a classic darkness at the center. A gentle swirl in the glass reveals aromas of cherry cola, cedar and warm peppery spice that captures your imagination. Take a sip and a flood of ripe black fruit envelopes your palate, black cherry, plum and marionberry that transition effortlessly to some notes of dried herbs and Asian spice midpalate. The tannins are well structured and integrated providing a great foundation for the long, smooth and beautifully dry finish that lingers on your palate.
Overall, I would rate this wine a solid 9, as it's just a pleasant drinking Cabernet that can stand up to some hearty fall dishes. This wine would pair well with steaks, prime rib, wild mushroom risotto, or classic barbecue. Tonight I am enjoying this wine with a thick Angus ribeye grilled Pittsburgh rare, on a bed of grilled leeks with some asparagus with hollandaise and a big baked potato with all the trimmings. Cheers!
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