Pine Ridge Vineyards - Cabernet Franc - Trois Cuvee - Napa - 2001 - (Classically Styled) - $36 - A transparent ruby wine fading to a pink rim with a clear miniscus. Aromas of leather, tobacco, spice box and green peppercorns bolster black cherry, currant and plum fruits. The palette is dry and medium bodied with fleshy/dried fruits as well as a dustyness and earthyness redolent of Bordeaux or Rioja. For the old world wine drinker looking for virtues in a new world wine. Drink now thru 2012.
Pine Ridge Vineyards - Cabernet Franc - Trois Cuvee - Napa - 2002 - (Modern) - $36 - Quite a difference a year makes! Clear deep ruby with a thick pink rim. Obviously higher alcohol than the 2001(14.7% vs. 14.1%). and more complexity with: brown butter, fresh toffee and molasses notes supporting floral black cherry and black plum. The mouth is expansive and lush. Filled with butter toffee and plum skin as well as an afirmation of red flowers and blackstrap molasses. Medium-full bodied, moderate+ tannin and long in the finish. Drink now or keep until 2015! A big wine still.
Enjoyed these with: Braised Beef Brisket and Tomato/Chile Mole.
Thank you for exploring my wine list with me. Below you'll find only wines I recommend very highly. I don't use scores, but I do catagorize wines as styles: (Agers, Food Wines, Stand Alones, Celebratory Wines, Showpieces, Classics, Moderns). I also offer food pairings as well as glimpses into what I've enjoyed with what. I hope this helps in some small way to increase your enjoyment of wine and food.
About Me
- Eric C. Maczko
- I've been part of Pine Ridge Winery's Culinary Staff for 7 years. In 2003 I took over the Executive Chef Position and have been pairing food and wine together in a creative environment every day since. I am a Certified Sommelier through The Court of Master Sommeliers and hope to gain my Advanced in the coming year. My love of wine, food and literature are the fuel behind this little site and sharing my experience is my gift. Each year I take a little time to craft my own wine, so as to humble myself. It is a pleasure to sample the hard work and dedication of these so many talented wine professionals.
Sunday, February 21, 2010
Wines Tasted - February 26, 2010
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment