2003 Double Diamond (Schrader) Cabernet Sauvignon Mayacamas Range (USA, California, Sonoma County)

Still vibrant. The nose is all sweet cherry-cola. Palate shows some pretty good cab qualities of black currant, black cherries, Kirsch, and smoke. Interesting. It is a wee-bit simple, but for the price paid, a home-run ($15). A medium weight wine with some plushy goodness. Pretty long finish with fully resolved tannins and a almost imperceptibly elevated acidity that worked pretty well with chicken Milanese with a lightly dressed white balsamic & olive oiled Boston lettuce salad. Great deal and qpr. This has held up well and I will seek more for the right price. 90 pts

1991 The Terraces Zinfandel (USA, California, Napa Valley)

Some browning on the edges as expected. The nose is sweet red cherries and Framboise. It is actually quite elegant and petite and light in its weight with some spring flowers and rubbed sassafras. The palate has the same cherries and Framboise, but add into the mix some red currant and macerated blackberry skins. There is some sun kissed warm river stones in there as well. Totally resolved with lots of good stuff for lovers of old wine to like, you know all those secondaries one seeks: tar, old leather, and cedar box. There is also a hint of some spiciness left. A long and focused finish really makes this enjoyable. A great deal on WB for $15. Love me some experiments.....90 pts

2006 Two Hands Cabernet Sauvignon Some Days Are Diamonds (USA, California, Napa Valley)

Wow. This has shed some of its bulk and become more graceful and pretty. It has a very fragrant & floral note of violets and spring flowers. Its gotten a bit silky too. There is some creme de cassis, blackberry, black-cherry and black currant. In my last note I mentioned it would be great on the deck with my alongside the BBQ tools, now it can be moved inside to a nice rack of lamb. A super long finish really makes this enjoyable. If I put this into a CLONYC tasting blind, it will really catch attention. I think I just......might. 92 pts

2008 Congruence Cabernet Sauvignon (USA, California, Napa Valley)

From the pick up party earlier today:
This has really became the sum of all the parts I tasted a bit back as barrel components. Its dark and sexy with great backbone and some real Coombsville character, (a character I am learning more & more about all the time). This was a bit closed at first, but after about 30 minutes it opened nicely. There is a silkiness about it this that stems from the fruit, always showcasing its purity. Theres some black currant, black cherry and hints of cool cola, this had some power within the elegance that really catches and holds your attention. It has some great balance which displays the iron fist/velvet glove thing nicely. Did I say it was sexy? It was. Once this sheds its baby fat this will really be an amazing bottle. I am going to try and hold back opening my first bottle for a bit, but it will be tough.

2005 Etude Cabernet Sauvignon (USA, California, Napa Valley)

Something amiss with this wine and I can't quite put my finger on it, but I'll try. There is an almost fabrication quality to it that I seen on many a 2000. I would never expect this in 2005, and certainly not from Etude. Theres some black fruits but I really can't get past a maderized/over-extracted/port like quality that really annoys me. The mid palate is high in acidity and the finish seems seems fake, and I just feel it in my nose! I hate that.. I had heard there was an issue with this one, but had to see for myself. I guess if you want to really appreciate great wine, you need a yardstick to measure it against from time to time, and I have met this years yardstick. Ouch!

2003 Beckmen Vineyards Syrah Purisima Mountain Vineyard (USA, California, Central Coast, Santa Ynez Valley)

The nose is ALL steamed meats with some black berry and cardamom. The palate has a nice purity with fantastic balance and structure. There is blueberries, blackberries, black cherry, smokey bacon, sun warmed river stones and more. A very nice and precise, albeit maybe a wee simple Syrah from Purisma mountain, never ever to be confused with a French wine. Tannins are resolves and acidity rides slightly high. This would be great with some grub. A longish finish with much vibrancy. Pretty nice for the price at auction ($15) and glad I have more. I will hold the rest of this for dinner, and btw, it needs at least a 30 minute decant. 90 pts

TN: 2006 Realm Cellars Cabernet Sauvignon Farella Vineyard (USA, California, Napa Valley)

“It is not in the stars to hold our destiny but in ourselves.” This Realm is dark as night. The nose is a pure precise focus of black and red fruits and of cassis driven earth with blackest cherry cola. Slightly holding back itself, but I see into it all too well. The palate is one of purity and class. Dark fruits once again with mutliple layer of Napa Cabernet goodness: there is the Creme de cassis that I really love; some lead pencil; a hint of pomegranate; and enough black cherry one could ever want. This has so much balance to bring smileth to thou face. No need to ask "When shall we three meet again, In thunder, lightning, or in rain?" for the time is now. Plush with class, this has a medium weighted mouthfeel; it's tannins are still working, and acidity of the lilty type. Long finish that goes on and on. Make no tragedy hereth, as one not be deserved. This Realm is the schnizzle, or as Bill said: "This blessed plot, this earth, this realm, this Napa."

Thou did not liketh the 06s when first released nearly as mucheth as I do-eth now. (93 pts.)

Stolen from Winebid for $50 per!

2004 Clark-Claudon Cabernet Sauvignon Estate Grown (USA, California, Napa Valley)

Pure Cabernet. very classic balanced & elegant. Its dark. Its nose is black fruits at midnight. There is some black-cherry lingering. The palate is pure with the blackest cassis, blackest cherry and a hint of pomegranate. There is some macerated black plum pudding in here too. It's all focus and never show. There is some mushroom notes, some lead pencil shavings and some lite soy. The balance is incredible. Tannins are in check and super complicated. The acidity it high-wire act-like. Let me tell you of the finish: It's long and focused with those aforementioned black fruits. Elegance and structure with purity and precision. What else does a Cabernet lover ask for? Nothing.
Here would be a good test: take any highly rated 2007 and put it alongside this. No contest, because this is the real deal. 100% Cabernet from a great vintage with just a few years on it. Nice. Very nice. Think Karl Lawrence Reserve. (93 pts.)

2007 Jones Family The Sisters - USA, California, Napa Valley

My theory of pop & pour for all (most?) 2007s has been debunked.
I did pop and pour this. It was dark and viscous. The nose had some hidden black cassis, black cherry, camphor and black plums. This was very fragrant with a hint of violets and spring flowers. The Cab Franc made itself known. The palate had shown some gracefulness & purity right out of the gate. A very nice start--but after about an hour this evolved into a plushy refined, elegant & interesting wine. The fruits come more 'forward' as well. It was full and round with well woven tannins and an acidity that worked well with some challenging foods over lunch. Some sassafras, lead pencil and fresh rubbed leather all made an appearance as well. Nothing big and brash about this one, it fell in step with what I have come to expect from Jones Sisters in the past, having recently had every vintage since 2001.
A very decent finish that kept the fruit alive. Very nice indeed. Still one of the best QPRS in the valley. Started by Heidi, finished by Thomas, where could you go wrong? (93 pts.)

2007 Round Pond Cabernet Sauvignon - USA, California, Napa Valley, Rutherford

Needs an hour decant time. Super dark and luxurious, the nose is all sweet black fruits and some soft oak. The palate has pure creme de cassis, Kirsh Royal, blackberry, black cherry, black raspberries with a hint of cedar box and tobacco. Some lead pencil and some soy but the big star here is the intensity and purity that seems almost converor-like delivered with elegance and focus one usually wishes for in a Napa Cab, and does not always get. Its tanins are intricate and complicated, and the mouth feel is medium weight, soft full & plushy. What really caught my attention was the finish; it was long and pure fruited, and I mean looooong. 5 minutes later I was still tasting this wine, and that ain't too bad.

One to keep your eye on. Thomas Rivers Brown is the consulting winemaker. (91 pts.)

2007 Jean Edwards Cellars Cabernet Sauvignon Seventy Four - Forty One Napa Valley - USA, California, Napa Valley

A light shaded red color with some crimson edges. Nose of sweet black cherry, cola, cardamom, and wild flowers. The palate unwinds with some fantastic red leaning black fruits. A very 'pretty' wine with an almost pinot noir sensibility?? It's a light weight wine with a classy elegant mouth-feel. There is some lead pencil, red cherry, red currant a hint of sassafras, some cedar with a hint of oak. This is a super balanced Cab with nothing gobby, nothing flashy, nothing that wants to command the room; a real welcome in a sea of big burly Napa Cabs. Very consistent with my last note with maybe just a little more cohesiveness. A real beauty, and one I am glad I have more of.
Well done Karen & John. (93 pts.)

2007 Two Hands Cabernet Sauvignon Charlie's Patch - USA, California, Napa Valley

Dark, viscous and very opaque, this is all pure black fruits on the nose. Framboise, cassis, Kirsch, blackberry, and more. This holds to the side of the glass upon swirl. Palate has all the same with a lilty balance, medium weighted mouth feel, big chewy tannins, that are well behaved, and just an amazing overall 'feel'. Today this takes on more weight (since I last had it a few months back). It is now more structure and less show. There is some leather, tar, lead pencil and cedar. Finish is long and beautiful. Finesse and brawn all wrapped up! 
Dark and glorious, one I can really be proud to call my house wine. 95 points, today.

2002 Robert Mondavi Winery Cabernet Sauvignon Oakville - USA, California, Napa Valley, Oakville

Last one. 30 minutes decant. Red ruby and pretty transparent for a Cabernet. The nose is all intense red & black fruits with camphor, leather, cedar shavings, and Kirsch. Palate has all this with focus on the reddish fruits. Cherries and sweet plums with red-raspberries that linger on and on. The mouth-feel is somewhat light to medium with a cornucopia of all cabs red fruits. There is a lead pencil thing which reminds one of a good Paullliac, when I drank that sort of thing. (Think Les Forts de Latour, or a Pichon. Baron, not Lalande) . Some spice-box, some damp forest floor, I mean ground. The tannins have a slight edge to them. Nothing negative, just dictates more time needed. Acidity is Mondavi-high--It's a lot like Rocky Mountain High, but different. This is a foodies wine. Its floral, and very pretty with purity that carries most of its heft toward the finish which is long and goodie filled. Very nice showing tonight. I would not rush to this. It sure is better than it was 3 years ago though. (91 pts.)

2005 Domaine Georg Rafael Cabernet Sauvignon - USA, California, Napa Valley, Mt. Veeder

Dark as expected. What was not expected was the glossiness and pureness this exhibited, remember, It's a 2005 Napa Cab. It is very dark fruited and tightly structured without any tannic edge whatsoever. Black cherry and black current rue the roost with some rhubarb pie, leather, exotic spices and ripe black plum rounding it out. Wonderful balance and silky mouth -feel, creamy texture and focus, this really pleases all the senses and hits all my right spots. Long finish with recent-reminiscent black fruits ending the show nicely. A classically styled Cabernet with elegance & grace. Drank alongside my favorite lobster and shrimp cakes, seaweed and vegetable salad with thai curry coconut sauce, this really carried it all well. No small feat & no surprise since it's a Tom Farella Cabernet made with estate fruit. One to watch. Tremendous QPR (93 pts.)

Eating through my youth.

It's no mystery that the people we are today is thanks to no small part of who we were yesterday. I was a skinny long haired street kid with an eye for the pretty girls and friends too numerous to count. Food played a big part in my 'growing up in Brooklyn' experience.

I had never even heard of Chef Boyardee's SpaghettiOs until I was about 15 after my brother had turned to them while my parents were away for a few days. Even early on, I could never bring myself to it; Jack's Grocery is where I could be found at such a time; homemade rare roast beef hero, piled about an inch thick, with yellow American cheese, mayo and black pepper. Manhattan Special was always the drink of choice. If I was extra hungry, I would order a 3/4 size hero or maybe some fresh potato salad in a cup--My size 28 army fatigues or chinos knew no limits.

My mother could always be found in the general area of the oven (remember, this is the day before the two income households became the norm), be it eggplant parm, tender veal & peppers in a red sauce, numerous chicken dishes , fried pork chops and rice, potato & egg sandwiches or meatballs & sausages in the Sunday gravy with home made raviolis or manicotti. (We had a tune we sang to the Village People's 'In The Navy': 'In the gravy, that's where you mother puts the meat'). One loaf of crusty Italian bread was relegated just for dipping while we waited picked on some cold antipasto. Earlier in my life, I have memories of ‘gravy sandwiches’ which is exactly what they sound like; only when I turned about 12 or 13 did I move onto meatball or sausage sandwiches. There was always a ton of food, just in case someone popped in, and pop-ins were numerous, especially our friends, who always called mom 'mom', just as we did theirs. If I made the run to the corner for the days Italian bread chances are that the breads 'asses' would be missing by time I got home, and I always got grief for it. It's a little habit my grandfather Frank taught me when I was about 4 while walking back from the bakery on Knickerbocker Ave. I can still hear my grandmother Carmella yelling at him in her broken English. If I say my mom is a great cook, my grandmother was an INCREDIBLE cook. People would go out of their way to stop in on Sundays just to be served something Carmella had on the stove. I have vivid memories of about 15 people sitting around the huge table. Early in her life she had and unfortunate accident when a bottle exploded in her hands and her palms had been sewn together in the emergency room since there was no extra household money to have them seen to correctly, resulting in nerve damage. Today I can still recall in my minds eye standing on that cold linoleum floor that so badly needed replacing, as she measured ingredients with her cupped hand.

Back in our house one night a week was for slumming', usually Mondays where we might have had Sabrett hotdogs (because that's what the ‘dirty water’ vendors sold in the city) and beans or maybe just Sunday's leftovers. I can tell you that no-one ever complained (remind me at a later date to tell you the story why my dad threw a fully loaded dog, 'kraut' and all at my head during a heated dinnertime 'discussion'; we still speak of it). Funny, because it was also a hot dog that I had choked on that made my dad proclaim he would never take me to another ballgame again. (Shea Stadium, circa 1965). He did anyway.

Some misnomers I have carried through my life; To this day I still believe shaken milk is colder; ripped Italian bread tastes better than cut.

And then there was the 2 inch grasshopper in my sautéed spinach story...(how's that for 'fresh!). For a treat on some Saturdays , we would have 'steak sandwiches'; Fridays might be take-away Chinese food. We all had out own preferences, I preferred Szechuan, my parents, Cantonese. I liked that my place put thinly chopped lettuce into the 'Special' spicy fried rice. As I got older the discussion on where to order from always took place. In the end, he who paid, selected. My special fried rice would have to wait for my walk by. Pizza was 50 cent a slice and wonderful. My friends and myself could always be found in Pino’s on bath Avenue, or Lenny’s on 86th street. We were fans before Travolta stacked his slices. Who did that silly move anyhow? Nobody I knew (the producers must have missed that in their 'local color' research'.

Once I started working (13), I always had my own funds for food. On Fridays, I would always treat my 'non-working' friends to Carmines Hot Dog truck across from Jr. High 281; hot dog heroes for all! This was an amazing combo of 2 'water dogs' in a perfectly fitted piece of Italian bread with spicy mustard served off of a spinning wooden stick, all for a buck--- including drink. Carmine had great NY style pretzels as well, not that crap you see today. More mustard please!

Mom's creations on holidays were usually lasagna and..... Lasagna and turkey, Lasagna and ham, Lasagna and beef roast. Birthday’s were choice (3 brothers and a younger sister who did not need a holiday to get her way). I always chose raviolis; I once ate 24 at one sitting and I was very proud of myself. Christmas eve was all the fish. My favorite was steamed scugilli with a hot sauce and a hard Italian biscuit that had to be soaked in water before even attempting to bite into. We always had 3 types of shrimp but the fried never lasted very long. Lobster tails in marinara with linguine, fried lemon sole (which only my parents ever ate), and golden deep fried calamari rings with a perfectly seasoned marinara sauce. It was amazing just watching her ‘in her element’. Christmas day was everything and anything you might imagine; we would start at noon and would not leave the table until 6 pm. Mom made it all look so easy. I know I got my love for cooking from her. I remember visiting with aunts and uncles, there was always something that had to wait on the back burner for everything else to be completed, usually meaning it was cold, mushy, or something over-thickened because of the waiting. To this day that is still one of my cooking pet peeves, again because my moms timing was spot on! Today, when I say ‘dinner!’ you can be sure everyone shows up quickly, else I will hunt them down.

These days my mom says that I am a better cook than she; imagine how I must feel with such a glowing review. My dad does not agree--he actually did not eat my food, until just recently. I think he feels in a way he is 'cheating' on her, and god-forbid he likes it!

Simple times & great days indeed!

2006 Jones Family The Sisters (USA, California, Napa Valley)

45 minute decant. Dark and ominous with red crimson edges. The nose is ungiving today, (more after an hour) but the palate is spot on, as usual. There is cassis driven black fruits with Kirsch Royal, pomegranate, clove, blackberries, black cherry, black and red raspberries. Its deep and plush with a fantastic balance. Tannins in check, acidity doing the high-wire. Decent plus finish. It's pure and enjoyable with out being complicated an ponderous. As a matter of fact, I have finally figured this wine out: THAT is this wines strength; clean, uncomplicated pleasure with elegance and some tight structure, all wrapped in a fifty dollar package and doesn't want to be anything but.Indeed. (93 points)

2006 Audelssa Estate Winery Summit (USA, California, Sonoma County, Sonoma Valley)

Consistent. Ruby red-garnet. Nose: Both black and some reddish currants are here as well as some sharp black cherry and lead pencil. A very dignified and classy wine. The palate has mouth coating glycerin with a medium to light weight feel. There is the currants and black cherry, but also some blackberries, black ripe raspberries, as a matter of fc, he profile changes to all black toward the mid-palate. Very cool. Tannins are big and slightly bruiser-ish, never really getting a blow to your face, this has some wonderful lilty balance and a very lively acidity that work both with food, and nicely without. Th finish has very much 'gained weight' from my last showing. It's long, precise and pure. Minutes later you still sense the first moments of the taste. More Napa-ish this time around, this is deep and well structured. There is lots of character in this character.(94 points)

2000 Château Pavie - France, Bordeaux, Libournais, St. Émilion Grand Cru

Opened 6 hours earlier. This was dark with crimson edges. The nose was black cherry and cassis driven. The palate showed some wonderful intertwined red and black fruits of cherries, cassis, pomegranate, and red plums. It had a super-pure and hint of a lush mouth-feel that was amazingly precise and focused. The tannins were clean and aligned with nary a hard edge showing, but I am sure there is more resolving to do. Velvety smooth hiding a hint of brawn. Wow, this really had it all: ground coffee, creme de cassis, Kirsch Royal, tar, worn leather, sun warmed stones, some dried herbs, some vanilla bean and more. A structure that was near mind boggling, this walked the tight rope of balance like a Wallenda brother at the height (pun intended) of his career. The finish went on for a minute and a half, and the fruit never let up. Ever. Sheer joy. (97 pts.)

2006 Pahlmeyer Proprietary Red (USA, California, Napa Valley)

1 hour decant. Dense reddish color, light edges. Almost 'murky'. Almost.
Nose of sassafras, macerated black cherry, red raspberry and wild flowers highlighting violets. Very pretty indeedy. The palate displays some amazing soft reddish black fruits of bing cherry, red currant, ripe pomegranate, and a wee hint of tart gooseberries; very interesting. Mouth-feel is medium and plushy with some softness. Very elegant and floral, this is just shooting from the lass as I write. Wow. Tannins are big but under control and overall balance very precise and focused. A hint of Framboise lingers very long. This really is an incredible bottle of red wine. Hold or enjoy now. I am.

81% Cabernet Sauvignon, 10% Merlot, 6% Cabernet Franc, 2% Petit Verdot & 1% Malbec

2006 Forman Cabernet Sauvignon - USA, California, Napa Valley

45 minute double decant.The color is deep black with bright purple tinged edges. The nose is cardamom and black cherry/sassafras. The palate attacks, and I do mean attack with plushy black and blue fruits that are just gushing with flair. A very different road for Ric Forman indeed. There is much to pay attention to with this: black currants, black plum, forest floor, some menthol, some soy, some lead pencil, some creme de cassis, and a noticeable dollop of Kirsch Royal. A medium to heavy weight mouth feel, this has a real great sense of balance and structure, but some elegance is hiding amongst the rogue elements. Wonderful intertwined tannins with a lilty acidic base, this is a real stunner. Black and ominous, this is very Californian in its style. Grabbed a few on a deal last month. Well worth $35, hell, well worth $65. Glad I have a few more. Good to go for the next half dozen years or so-- but what the hell do I know? 92 points