2006 Geyser Peak Cabernet Sauvignon

Happy Saturday!  It's officially the first Saturday of May and that means it's time to raid the cellar for something that's been waiting around for a decade or more to be experienced.  Tonight I've decided to open a nice little California Cabernet from the Alexander Valley, the 2006 Geyser Peak Cabernet Sauvignon, so let's see what it has to offer!

The wine is a deep, inky purple at the center, with bright ruby along the edges.  The nose presents aromas of blackberry, plum and cassis overlaid with some earthy notes of leather and tar.  The taste is packed with jammy fruit up front, with blueberry, plum and blackberry, that transition nicely to some notes of black pepper and spice along with some earthy notes of limestone midpalate.  The finish is just lovely, with still well structured tannins providing the foundation for a long, smooth and exceptionally dry finish.

Overall, I would rate this wine a solid 8, it's aged very nicely and is drinking exceptionally well right now.  This wine would be ideal for a big steakhouse sort of meal, and that exactly what I'm going for tonight with a thick Angus New York Strip grilled Pittsburgh style along with some oven roasted potatoes and Vidalia onions and steamed asparagus.  The wine is just a perfect counterbalance to the richness of the steak, cheers!

2012 L'Ecole No. 41 Apogee

Happy Friday!  I had to go to a conference in Chicago yesterday, so I took the opportunity to stop at Eataly in Chicago, if you haven't been, I'd highly recommend it!  I picked up the main course for tonight's dinner there and brought it back (yes, I had the foresight to bring a cooler and freezer pack, I'm not an amateur!) along with some other items to be featured in a social gathering next Friday!  So what to pair with tonight's special dinner?  I've opened a bottle of 2012 L'Ecole No. 41 Apogee, a blend of Cabernet Sauvignon (60%), Merlot (30%), Cabernet Franc (5%) and Malbec (5%) from the Pepper Bridge Vineyard in the Walla Walla Valley, so let's have a taste.

The color is a deep, brooding garnet in the glass, perfect for such a blend.  The nose presents aromas of leather, ripe plum and just a hint of mint.   There are also some earthy notes that come through with a bit of night air.  The taste is a rush of fruit, with some plum and cherry cola that transition nicely to some blackberry, tar and tea leaves midpalate.  The tannins are a bit youthful, but very well integrated, providing for an incredibly long and luxurious finish that is simply bone dry.

Overall, I would rate this wine a solid 9, I'll be the first to admit that I prefer L'Ecole's Perigee blend more consistently than the Apogee, but this one is causing me to rethink that position.  As for the pairing, it would be marvelous with any number of hearty dishes, but tonight I am pairing this with a prime Angus bone-in ribeye with a porcini mushroom dry rub, grilled rare and served with oven roasted fingerling potatoes and haricots verts almondine.  Cheers!

2013 Seven Hills Klipsun Vineyard Cabernet Sauvignon

Happy Tuesday, or election day here in Indiana.  I did my civic duty and voted early this morning, though I have no idea who finally came out on top, though I suppose it really matters little in the grand scheme of things.  More importantly, I cut the grass when I got home from work (have I mentioned that dandelions are the bane of my existence?) and now it's time for a nice glass of wine with dinner.  Tonight it's a special treat as I've opened a bottle of 2013 Seven Hills Klipsun Vineyard Cabernet Sauvignon from the Red Mountain AVA.  This one's a bit young, but I doubt I'll be disappointed!

The wine is an inky black color in the glass, with bright ruby along the edges.  The nose presents aromas of earthy peat, toasted oak and a bit of smoke.  The taste is a lovely blast of ripe black fruit up front, with some blackberry and plum that transitions nicely to some dusty earthy notes midpalate along with some hints of caramel and cassis.  The finish is divine, as the young tannins provide a vibrant foundation to the long, luxurious and very dry finish.  This wine is still young but marvelous, and I'm sure it will develop exceedingly well in the coming decade.

Overall, I would rate this wine a solid 9, as it's just a fabulous example of the varietal that's sure to improve with a little time in the cellar.  Tonight I am enjoying this with a classic Cabernet dinner of a rare grilled Angus New York Strip with grilled asparagus and oven roasted potatoes and shallots.  This is the sort of wine that could stand up to the biggest of steaks, cheers!