DO BLOGGERS SUFFER FROM “PARKER ENVY”?

Posted on May 25, 2011 by Stan The Wine Man

I learned a long time ago, that it is a tendency of many to put someone down to lift themselves up. I have caught myself doing this on an occasion or two and have tried very hard not to repeat the mistake. A couple of years ago as a new blogger on the block I deemed it necessary to again indulge in the “knock ‘em down to build me up” modus operandi. I wrote a few articles criticizing a famous wine critic’s 100 Point wine scoring system, joining my voice with many others in the cyber world of wine writing.

When it comes to the top of the heap in the wine world, one name comes to mind; Robert Parker Jr. When one is trying to make a name for themselves in the world of wine it is quite difficult to avoid the name of a man who has worked hard to build a reputation as a foremost wine critic and consumer advocate. One of Robert Parker Jr.’s biggest contributions has become the famous 100 point wine scoring system. In his periodical the Wine Advocate under “Rating System” it breaks down the 100 point scale like this.

(96-100) An extraordinary wine of profound and complex character displaying

All the attributes expected of a classic wine of its variety. Wines of

this caliber are worth a special effort to find, purchase and consume.

(90-95) An outstanding wine of exceptional complexity and character. In short,

these are terrific wines.

(80-89) A barely above average to very good wine displaying various degrees

of finesse and flavor as well as character with no noticeable flaws.

(70-79) An average wine with little distinction except that it is soundly made

In essence, a straightforward, innocuous wine.

(60-69) A below average wine containing noticeable deficiencies, such as

excessive acidity and/or tannin, an absence of flavor, or possibly

dirty aromas or flavors.

(50-59) A wine deemed to be unacceptable.

Many well known critics and wine periodicals other then Parker’s have adopted this 100 point system and to tell you the truth, it has become very close to universal. It has also become a point of contention for many and has been the subject of numerous debates. This is particularly true in the blogging community. Recently, a well known blogger  addressed this issue with an article entitled “The Lazy Abuse of Wine Scores: A Glimpse Into One Producer’s Market Struggles (and a Glimmer of Hope).” In a nutshell, the article lamented at the idea that so many folks purchase a wine based on score (in particular Parker’s) rather then on the merits of the wine itself. He pointed a finger at wholesalers who ask outright whether or not the winery has any scores from Parker and if not, they are not interested in trying any of the wines. Deplorable? Absolutely. Who’s fault is it? Parker’s? The article indicated that it is lazy on the part of a consumer or buyer to make decision based on score alone. I agree, but the point I am about to make is most pertinent in this case. The blog being discussed has berated this scoring system on a regular basis, coming up with his own method of rating wines. Is this putting someone’s method down to build there own up?

This example from a well known blogger is a mild example of “Parker Envy” shared by many bloggers. I would think that the aforementioned blogger might disagree with my assessment and in that case I would have to agree to disagree. He has great respect for Parker as a wine critic, but does not agree with the 100 point system that Parker created. This is interesting since this blogger has come up with a system himself which grades wine rather then scores wine. He gives a wine a grade of A, B+, B… you get the point. This is not unusual with many bloggers and media wine guys or girls. Who has the better system for judging a wine? Any blogger would like you to believe that they have the best method. In order to sell that, they need to knock the “Big Dog” (Parker that is) down.

I have come to believe that all this debate is a waste of time. We have to admit that the 100 point scoring system works, although I believe it is a little too exhaustive. All the scoring system does is tell you how the WRITER or CRITIC feels about the wine, not about the wine itself. Let’s put it this way. If Robert Parker Jr. scores a wine at 95 points, it simply means that he really likes that wine. Stephen Tanzer, who also uses the 100 point system might give the same wine 89 points. What does that mean? Simply that Tanzer does not like the wine as much as Parker. It does not mean that the wine itself deserves either score. You may try the wine and absolutely hate it. In your mind or notes you may give it 82 points. Are you wrong because you disagree with two top notch wine critics? Absolutely not. It means that your palate is different from theirs… That’s all. The scoring system accomplishes a very basic thing and that is helping understand the critics palate. Once we understand their likes and dislikes based on the score they give, we can make an informed choice based on our own palate. Hats off to Parker for coming up with a simple method for scoring palate preference.

Whether it is a 100 point system, a grading system, a five glass system or whatever, it all accomplishes the same thing. It tells us how the writer feels about the wine. Robert Parker Jr. like anyone else likes certain types of wine and it shows in the scores he gives. Aside from scoring, the Wine Advocate (Robert Parker Jr.’s periodical) is a rich source of information about wine, regions and producers. I wish I had the resources and time that he does to put out such a fine publication. His yearly publication entitled “Parker’s Wine Buyer’s Guide” is also quite valuable. As wine bloggers and writers, we must acknowledge Mr. Parker’s contributions to the wine community. Like all of us, he is not perfect, but that does not lessen his influence on winedom. As bloggers we need to be careful that we do not suffer from Parker envy. If we want to make a mark in the wine world, let us do it on our own merits without criticizing the efforts and accomplishments of others, in particular the 100 point scoring system. This does not mean however that if Mr. Parker or anyone else for that matter gives false information or misleads their readers that it should be overlooked. We have a responsibility to report the truth on such matters, and that is an entirely different subject to discuss another time.

So to all fellow bloggers I say this. Be informative about the wines you are reviewing. Use whatever system you like to let your reader know how you feel about it. Remember that your system is not better then anyone else, it is just different. Quit the debate about the 100 point scoring system. Because every time you rail against it you are revealing a very disturbing problem known as … “Parker Envy”. Here’s to keeping it real. Cheers! Stan The Wine Man.

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PORT… CHAMPAGNE… WHAT’S IN A NAME?

Posted on May 24, 2011 by Stan The Wine Man

As you drive through the beautiful state of Idaho you happen upon a wonderful spot called Hidden Valley Winery. They have a breathtaking area nestled in the foot of a mountain range with a wonderful cozy tasting room. You stop in to check it out. As you peruse the wares you are struck with a feeling that something seems out of place. You look closer at a bottle of cab and realize with dismay what caused your discomfort. On the label it reads…”Hidden Valley Napa Cab. Produced and bottled by Hidden Valley Winery.” How can that be? You approach the person tending the tasting room duties and ask them if the grapes are from Napa Valley. They tell you, no they are grown in our vineyards. How can you call it Napa Valley cab you ask? They explain to you that the style is big and rich with smooth tannins which is very similar to many popular Napa cabs. You leave the winery stunned knowing that this can’t be right. However, that night before you retire at your hotel room you stop by the store and purchase a nice bottle of syrah port made by a popular local winery.

What is wrong with this picture? The thought of someone outside of Napa Valley capitalizing on that name to sell their wine horrified us. Yet, we thought nothing of the fact that a sweet wine from Idaho would frivolously be labeled port when it is not from Portugal. This is a problem that wineries in Champagne and Portugal have dealt with for a long time.

Part of the reason for this problem can be attributed to the relatively new wine culture in the United States. Although we are one of the top wine consuming nations in the world, we are still quite youthful in culture and appreciation of wine compared to many other countries such as France, Italy and Germany which are steeped in wine culture and history. France is well known for it’s strict regulations when it comes to where specific wines come from all the way down to a vineyard. It is not good enough simply to call all wines from Bordeaux, Bordeaux. Pomeral, St-Emilion, St. Julien, Margaux and Graves all carry different meaning for each wine even though they all come from the Bordeaux region, and each chateau is careful to follow the regulations put in place to protect these designations.

Port wine, that sweet libation from Portugal is also recognized by European countries as a specific region and no winery or chateau would even consider using that name on their wines. In fact, Port from Douro Portugal comes from the world’s oldest regulated and demarcated wine region dating back to 1757. So, is it fair to liberally use the name “Port” on a wine that is not from Douro Portugal in the United States?

Champagne, was one of the first regions in France to spearhead a move to stop wineries around the world from using the name “Champagne” on their sparkling wines. There are laws in place now that protect that name. Unfortunately, there is a “Grandfather” clause that allow wineries to continue to use both Champagne and Port on their labels if they had used it prior to the new law. This begs for the question, Why? Why would a winery want to use a name on a bottle of their wine that is misleading? Probably because most of the people buying the wine in our country would not even give it a second thought and, the name helps sell their wine. Port style wines face the biggest dilemma. What would they call their sweet wine so that folks would understand what they are drinking? To illustrate just how bad things can get for wine without name recognition one only has to look at a small town in Burgundy… Chablis.

Chablis has been abused to the point where most wine customers in the United States will look at you cross-eyed when you tell them that Chablis is chardonnay. You see, to them Chablis is that watered down white that comes in a big box or round 3 liter jug. Why would they pay over twenty-five dollars for a bottle of that? Just think about how sad that is. The wines from Chablis are absolutely stunning whites and represent some of the best value in chardonnay you can find. In most cases they are unoaked with a steely minerality that is unmistakably Chablis. Once you taste it, you understand. It makes me shutter every time I see the name Chablis on a five liter box. Very few if any wineries in the United States would even think about using Chablis on a bottle of their chardonnay for that reason. They would not want to kill the sales of their thirty dollar bottles by using the name Chablis, not necessarily because it is not from that region. Yes, it is all about sales! And yet, these very same wineries would fight to the bitter end to protect their own AVA or area where they grow grapes and produce wine. How long do you think the faux winery mentioned at the beginning of this article would get away with putting Napa Cab on their label?

So let’s get back to Port. I was talking with a friend of mine recently whom I have great respect for when it comes to wine knowledge, and he struggled with the argument that using Port on the label is wrong. As he said, the dessert wine labeled Port is done in a “Port” style and therefore it is not wrong to use that designation. As soon as I mentioned Champagne the bell went off. We walked over to the Champagne section and picked up a bottle of Korbel that had Champagne written across the label. There is nothing wrong with Korbel, but it is obviously NOT Champagne. Most sparkling wines put “Sparkling Wine” as the designation for their bubbles. Many times you will see “Methode Champenois” on the label which let’s us know it is made in the same manner as the wines of Champagne. Now, what should wineries call a dessert wine made like a Port?

Made like a Port. That is a statement that is hard to quantify. If you have ever seen pictures of the steep slopes and mountainous terrain of Douro, Portugal you will begin to understand what I am saying. It would be difficult if not impossible to replicate the fruit that comes from this rugged region of the world where the finest and only Port comes from. Spend just a little time trying to understand the different styles of Port such as Vintage, LBV, Ruby, Tawny, Colheita, Tawny Reserve and Ruby Reserve and I believe you will begin to appreciate the tradition and history of this region of the world. To simply stamp “Port” on a bottle of dessert wine that is similar in sweetness and style is borderline blasphemy. Right up there with putting Napa Cab on a bottle of wine produced from grapes in Idaho just because it is similar in style.

The challenge for wineries is what to call it without hurting sales. The challenge for the consumer is education and appreciation. I walked into a wine shop recently and noticed a bottle of wine simply designated “Dessert Wine”. On the back of the label the winery explained that it was made in a style similar to Port. Not a bad idea and it helped me as the consumer to understand what I was to expect when I opened the bottle. As the consumer base in the United States grows in it’s appreciation for long held traditions I believe we will see far less misuse of such names as Chablis, Champagne and Port. To help spearhead this growth in knowledge and understanding there is an organization that is educating consumers on the need to respect wine origins. Check out their website at www.wineorigins.com. As important as our family name is to us, wine regions around the world would like nothing more then to have the name of their wine protected so that the tradition and history behind that name is not lost. Yes, there IS something in a name and is up to us as consumers and wine writers to hold wineries responsible in protecting the wine regions of the world. Cheers! Stan The Wine Man.

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ROB GRIFFIN LIGHTS IT UP AT THE GRANGE!

Posted on May 20, 2011 by Stan The Wine Man

The stage was set for Rob Griffin to educate the audience on his wines and nuances of the wine world and educate he did. The only thing I wish I could have done was order up some warm weather so that Rob could have enjoyed his brief stay on the island better. Man was it cold and windy! Weather aside, Rob Griffin was a delight and he had the rapt attention of those who came to be a part of the “Intimate Tasting With The Wine Maker” held Thursday, April 14 at the Grange Hall in Friday Harbor.


I have long been a huge fan of the wines from Barnard Griffin. From the retail standpoint, the Tulip Label series represents one of the best values in wine that you will find out of Washington State. They not only are inexpensive, they are fabulous wines to drink, from the fume blanc to the cabernet sauvignon. Barnard Griffin also produces outstanding reserve wines that are also very reasonably priced. As Rob pointed out, Bill Gates served both the Barnard Griffin Tulip Label Chardonnay and the Barnard Griffin Reserve Merlot at one of his parties and if it is good enough for one of the wealthiest men in the world, maybe we should give it a shot. Good point!


That was just one of the interesting anecdotes Rob threw in as we enjoyed his wines and took notes. Here are a few of the notes I took regarding the wines we tasted, and my scores.


2009 Barnard Griffin Fume Blanc (Columbia Valley, Washington) …

The element I find most appealing in good sauvignon blanc is bracing acidity with excellent fruit to back it up. I like the white to cut across my palate like a razor blade. It is true that not all consumers like this style, but that is what I am wild about. This sauvignon blanc strikes a nice balance between high acidity and a nice softer approach. On the nose there are subtle hits of green apple, white flowers and grapefruit. With a nice roundness to it. This wine actually had a bouquet that jumped from the glass. On the palate there is good acidity although it is not bracing, it is still acceptable. Notes of Golden Delicious Apple, grapefruit, some minerality and tiny hits of honied lemon on the finish. The finish was a little sweeter then I normally prefer but hardly sweet by most standards. I think a lot of folks are going to like this white, which will match up nicely with shellfish, salads and fowl. For the price it is an excellent value 88 points


2009 Barnard Griffin Viognier…

This wine is slightly restrained on the nose which is unusual for viognier. Slight aromas of apple and white flowers. However, the wine does not let you down on the palate. Very delicate with wonderful flavors of mandarin orange, white flowers, and apple that flow across the palate with elegance into a delicious finish. 89 points


2009 Barnard Griffin Rousanne…

What a beautiful wine! Some versions of this varietal can show weight and viscosity. Not so with this one. Aromas white flowers and tropical fruits. On the palate this wine was lighter then expected but it delivered. Notes of apple and pear with some white flower components. Hints of tangerine came through on the back of the mid-palate and a clean lasting finish. I could see this wine matching up with a variety of seafood dishes from clams to crab. 90 points


2010 Rose of Sangiovese…

Really good rose should be, in my humble opinion both dry and flavorful. This rose fit the bill in both categories. Notes of strawberry, cherry and rhubarb penetrate the palate with a bracing acidity that cuts through to a finish that lingers. This is an award winning rose that should be a staple on the deck this summer. 91 points



Non-Vintage (nv) Barnard Griffin Cab-Merlot

This has been a staple red at the winery for a long time. Year in and year out this red has been a top seller at the store I work at. By making it a non-vintage, Rob explained to us that it allows him flexibility in using a variety of vintages available to achieve the blend he desires. I have noticed many times on the label that the biggest variation is the amount of cabernet franc he uses.

Notes of blackberry, vanilla and spice come through on the nose. Silky smooth on the palate with notes of mocha, blackberry, cherry and herbal components. The tannins are soft, but the wine has good structure and will hold up to such foods as grilled meats, stews or hamburgers. 90 points


2009 Barnard Griffin Tulip Label Syrah

As we all know, syrah is taking quite a hit in the market these days. This is sad to see because syrah is such a wonderful and diverse red. Some are soft and fruity, others show a load of bacon-fat and smoke, and then there are the Barnard Griffin versions that have some muscle and acidity to them.

Notes of plum and bright cherry come through on the bouquet. Good strength on the palate with a strong backbone of acidity and well integrated tannins. Notes of plum, anise and hits of blueberry flow across the palate into a finish of good length. This baby screams for lamb, ham or baby back ribs. 89 points


2008 Barnard Griffin Tulip Label Merlot

I thought it would be nice to taste a couple of merlot at this event since it is starting to bounce back from the beating it took from the movie Sideways. There are so many merlot based wines especially out of France that are phenomenal. Anyone ever heard of Cheval-Blanc or Petrus? That being said, the Tulip merlot showed quite nicely. A nose of plum and cherry with hints of spice. Nice and lively on the palate with sweet tannins, cherry and blackberry components and a little kick of spice and oak on the finish. 88 points


2009 Barnard Griffin Reserve Zinfandel

This is a varietal that you do not see a lot of in the state of Washington. For one thing, there has to be a long warm growing season. There are just a couple of sites in this state that can accommodate zin and Rob sources fruit from Maryhill Winery which also produces a zin.

I was impressed with this effort. Aromas of spice, blackberry and cherry come through nicely. On the palate this zin explodes with flavors of blackberry, black raspberry and anise. Vibrant acidity drives the flavors through the palate with a nice peppery hit on the finish. This will be on my table the next time I cook up some lamb and will be by my side at the bbq. This is very limited so if you can get your hands on some do it. 92 points


2008 Barnard Griffin Reserve Malbec

Malbec is a tough play for domestic wineries because it is hard to compete with our boys from down south; Argentina. This is one of the most explosive categories in the wine world right now and there are a ton coming out of the aforementioned country that are very good for next to nothing. Land, labor and fruit are so much less expensive. However, there are wineries that are producing some all-star Malbec and if we want to have them we need to loosen the wallet a bit.

Nice nose on this baby with notes of dark fruit and hints of spice. Full on the palate the juice is laced with blackberry and black currant notes with hits of pepper and spice. Good length on a pleasing finish. It goes for around thirty – plus dollars which isn’t cheap. For less money you could probably get equal quality from Washington State. Good juice, just a little pricey for what you get. 90 points


2007 Barnard Griffin Reserve Merlot

Remember, this is the wine that Bill Gates ordered up for his party. I understand why. This is proof that merlot should not be over-looked. Very expressive on the nose with notes of red flowers, plum and some toasty notes. Very elegant yet powerful on the palate with a smoothness that is enticing. Notes of dark cherry, vanilla and subtle chocolate undertones come through into a pleasing long finish. This wine has the finesse to go with salmon and enough power to compliment lighter beef dishes. 91 points


2007 Barnard Griffin Reserve Cabernet Sauvignon

Hands down my personal favorite at this tasting event. Beautiful bouquet of blackberry, cherry and black tea notes. Very plush yet structured on the palate with notes of boysenberry, cherry and wonderful chocolate notes that expand on the back of the mid-palate into a lingering finish that leaves you begging for more. This baby is layered and delicious with the strength to age for up to five years. No need for that though since it is so good right now. Pair this gem with some grilled meats or simply enjoy it all by itself. 94 points


2009 Barnard Griffin Reserve Syrah Port

Every time I put together any kind of Barnard Griffin tasting folks ask if I am going to include the syrah port. How can you not like this wine. A ten in the delicious factor. Wonderful nose of dark berries and sweet cream with a hint of toast. Rich and layered on the palate with notes of chocolate, blackberry and hints of blueberry that coat your palate but are not over-the-top. You have to be careful with this baby because it can disappear in a heartbeat. At 18.5% alcohol that could mean trouble. One of the folks at the tasting commented that they normally do not like Port, but they really enjoyed this one. 93 points


Barnard Griffin Winery stands out as a winery that puts out value driven, quality wines. Rob Griffin has the longest tenure as a wine maker in the state of Washington. He is passionate about wine and the wine world and it shows in the quality of his work. It sounds like his daughter is following in his footsteps and that is good news for us.

As always, I like to let everyone know what the crowd favorite was at the event. The rose of sangiovese was by far the most popular wine followed closely by the Tulip Label cab-merlot. In the Reserve line, the zinfandel was the crowd favorite. As noted, for me it was the Reserve Cab.

If you haven’t tried Barnard Griffin wines recently, I encourage you to seek them out. The syrah and zinfandel would be a nice match for your Easter lamb. Or try the rose of sangiovese or merlot with your Easter ham. You will not be disappointed and you will save a boat load of money. Cheers! Stan The Wine Man.

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THE WINES OF CADENCE…

Posted on May 20, 2011 by Stan The Wine Man

Although April is not ushering in Spring like it should, it is still an exciting month for wine guys, because in the spring all the wineries send reps to the store to taste their goods, in anticipation of the sales this summer. I have been visited and tasted with over a dozen reps or wine makers this month. I had a chance to go to Seattle and meet Kermit Lynch which was a highlight so far in my career. I love the wines that he imports from France.

Recently, I had opportunity to spend some time with Benjamin (Ben) Smith owner and wine maker at Cadence Winery in South Seattle. Up to this time, the only wine from them that I was familiar with was “Coda”. This is a Bordeaux blend that has a fairly large cult following, and I have been quite successful with it at the store. As we talked, and I tasted through his wines I realized just how much I had missed out on. It is not entirely my fault since they have self-distributed for a long time and did not come up to the islands. Now they distribute through Unique Wines and I will be able to get my hands on their juice for the store.

Ben epitomizes a wine maker owner. Humble with a passion for wine that oozes from his personality. His particular passion is for the wines of Northern Italy, in particular Piedomont where they grow the famous nebbiolo grape which is found in Barbaresco and Barolo wines. As he puts it, they are fresh and alive with wonderful nuances and layers of flavor. Both Barbaresco and Barolo are 100% nebbiolo and as he pointed out, it is amazing how much they can get out of one grape where it takes the blending of several grapes for us to achieve the same complexity. The grape varietal he is most fond of that grows very well in Washington is cabernet franc. It was a cab franc from Andrew Will that turned the light on for Ben and started the fire that would lead to his passion for making wine.

The wines of Cadence show an incredible depth with a structure that implies the ability to age for some time yet they are quite approachable now. Ben believes as I do, that the choice of fruit source is quite important. After scouting around and asking questions, it became evident to him that Red Mountain in Eastern Washington was the spot to find some of the best fruit. He purchased ten acres on Red Mountain and planted cab franc (of course!) , cabernet sauvignon, and merlot. He and his wife named the vineyard Cara Mia after their daughter Cara.

As the vines grew, he purchased fruit for his wines from surrounding vineyards on Red Mountain including Tapteil Vineyard and Ciel Du Cheval an iconic source of fruit for some outstanding Washington reds. The 2007 vintage showcases two wines from his own vineyard. Both Bordeaux style blends, Carameta a cab based blend and Bel Canto a cab franc based blend. I would like to take a moment to share with you some of my thoughts on the wines I tasted from Cadence Winery…

2008 Cadence Coda (Red Mountain) 35% Cabernet Sauvignon, 31% Merlot, 28% Cab Franc, 6% Petit Verdot … $24.99

Very interesting bouquet of green bell pepper, mint, vanilla and asparagus. Very deep notes of mocha, dark cherry and toast come through on the front and mid-palate with hits of tobacco and leather. There is oak there but it is nicely in balance with the fruit and adds a nice toast edge to the finish. Drink now or hold for a couple of years and watch it evolve. A seriously good effort for half the price you could get a Bordeaux of equal quality. 91 points

2007 Candence Ciel Du Cheval Red (Red Mountain) 39% Cabernet Sauvignon, 35% Cab Franc, 13% Merlot, 13% Petite Verdot … $45.99

Wonderful nose of dark cherries, perfumed red flowers, minerals and hints of mint. Layered flavors of black licorice, spice box, blackberry and red currant. Nice hits of leather and tobacco on the back of the mid-palate as the intensity of flavors flow into a long finish. The wine is seamless and well built with the structure to age over the next ten years. 95 points

2007 Cadence Tapteil Vineyard Red (Red Mountain) 56% Cabernet Sauvignon, 33% Cab Franc, 11% Merlot… $45.99

Vibrant deep notes of black currants and dark cherries with a nice brightness. Notes of black currants and leather hit the palate up front. This wine is massive on the mid-palate with spicy cherry, tobacco and black currant notes that flow into a long finish. Another wine that is quite approachable now but I am going to lay one away for five to ten years to see how well it ages. I know I will be in for a treat! 96 points

2007 Cadence “Bel Canto” Cara Mia Vineyard (Red Mountain) 62% Cab Franc, 31% Merlot, 7% Petite Verdot … $56.99

Cadence is not shy about their price on the wines from their own vineyard. This wine reflects the passion Ben has for cab franc. I was pleasantly surprised to have a cab franc based wine that was not heavy on the vegetal characteristics.

A wonderful nose of black licorice, tobacco, raspberry, red currants and herbs. This wine showed a lot of finesse and nuances on the palate with notes of red currants, spice hints of herbs and red flowers that flowed seamlessly across the palate with hits of wood and tobacco on the finish. Hold this wine for a couple of years and watch the wine deepen in intensity. 92 points

2007 Cadence “Camerata” Cara Mia Vineyard (Red Mountain) 85%Cabernet Sauvignon, 5% Merlot,5% Cab Franc, 5% Petite Verdot … $56.99

Nice and fresh on the nose with notes of black currants, blackberry and tobacco. Sweet tannins with notes of black currants, leather, cedar and tobacco that take you straight to Bordeaux. Seriously, this wine could have been made in Medoc and in a blind tasting you may be hard pressed to pick it out as a “New World” wine, and that is saying a lot. Excellent length on the finish with a little char action on the back end. Screams for food and begs you to age it for a few years. 94 points

A little pricey, but when compared to other wines from Red Mountain that do not show half the complexity and structure for more money, I believe these wines are a bargain. If you love Bordeaux reds, you need to explore the wines of Cadence. They reflect the passion Ben has for “Fresh” wines that have wonderful layers and nuances that come out as the wine opens up. I tasted through these wines after they had been open for over six hours and from the sound of it both Ben and Ted were impressed with how much they had opened and improved. So please, do no “pop and pour” the wines of Cadence. Decant, and let them show off the wonderful nuances and layers that Ben intended.

I would also like to point out that these wines reflect the palate of both Ben and his wife who as he points out, “Has the final say in the blending process.” Ben’s dream is to one day spend his retirement years living in Alba, Italy with a half acre vineyard that he can play with. Before that time comes we look forward to more wonderful wines from Cadence Winery. http://cadencewinery.com/ Cheers! Stan The Wine Man

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