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Drxeno

Location: Napa, CA

About Me: Ward Kadel – @drXeNo is the West Coast Ambassador & Staff Blogger for WineLog.net and Le Wine Buff for Bordeaux.com (CIVB), as featured in their documentary short film. He was named a “key influencer” and a “strong community manager” in the seminal white paper on wine + tech, VinTank’s “WE ARE HERE: The State of Wine Industry Social Media.” Raised in and residing in Napa, he is a proud Vintage High Crusher and has been around wine virtually all of his life.

He has published the long-running wine blog Vinopanion since May 2007. Ward has also composed content and media as Influencer for Crushpad and Brixr.com’s TinyBottles, as Community Manager for Northern California Wine on Lunch.com and has consulted for wineries, PR firms and wine organizations for web content and social channel strategy and monitoring.

His freelance articles have appeared in Palate Press and Mutineer Magazine and his content is syndicated on the mobile apps Wine By the Bar and Hello Vino, rated #1 by Mashable on “Apps for Wine Lovers.” Ward is also one of the founders of the “Wine Badge” movement with his WKBadges and is a member of the VinTank Tasting Panel. In 2011 he worked harvest at the iconic Stags Leap District estate Chimney Rock Winery, during which he posted in real-time for his Man Falls in the Vines - #MFITV media campaign.

In his varied, hectic past and present he has hosted and produced the long running radio show TeK-IndUced EuPHoriA, worked as an assistant for the internationally renown progressive house label Loöq Records and its decade+ long DJ weekly Qoöl, in San Francisco. Ever the avid investment addict, he was also a featured social investor for Covester.com and interviewed about the biotech business sector by The Wall Street Transcript.

Ward lives in the Napa Valley, very lucky in love with his wife, food and travel blogger Beth Fontaine of Rollerskating With Scissors. When not imbibing and/or tweeting, posting, filming, consulting or writing about wine, Ward can be found researching cancer, DJing at his monthly The Winchester, training for his next triathlon…or, just relaxing with friends and family with a tasty bottle of vino.

View Ward’s WineLog, follow him on Twitter or Like Vinopanion on Facebook. Contact him: “Ward at WineLog.net”.

Ward happily accepts samples but does not guarantee a review, positive or negative.

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Added Name WL Rating Actions
Apr. 23, 2014 Bodegas Franco-Españolas Rioja Bordón Riserva Tempranillo 2007

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Personal Notes

Received as a sample from EKT Communications, 08/27/14.
Drank with dinner, 04/19/14.
BF-E: "Grape Varieties: Tempranillo, graciano y mazuelo.

Winemaking process: The must was fermented with the grape skins, and was stirred several times a day (this improves the extraction of colour and a constant temperature). Fermentation lasted 9 days and the wine was left in contact with the grape skins another 5. The average temperature of fermentation was 25º C.
Aging: in American oak casks (from light to heavy "toast", from Ohio and Missouri) during 18 months.
Tasting: Of an intense ruby colour with deep brick-coloured iridescences. In the nose it is intense and rich in resinous and spicy tones. On the palate it is smooth and velvety. It is full flavoured and broad. Very elegant retro nasal taste.
Alcohol content: 13,5%
Serving temperature: 16/18ºC
Awards
Gold Medal. Spanish Wines for Asia, Hong Kong: 2006
90 points. Repsol Wine Guide, Spain: 2006
90 Points. Wine Advocate (Robert Parker), USA: 2004
Gold Medal. Decanter World Wine Awards: 2004
90 Points. Beverage Tasting Institute, USA: 2001
89 Points. Wine Enthusiast, USA: 2006
Silver Medal, Sélections Mondiales des Vins, Canada: 2007"

  x $15
Tasting Notes
& Comments


Color: Darker garnet in the core, with ruby edges and a deeper color.

Nose: Good dark, flinty fruit here in the nose, with an underlay of anise and salted earth.

Palate: Full and round, this has good smooth and chalky mouthfeel, but while bright acidity is good, the tartness of this wine's acidity is distractingly unbalanced. Good savory and ripe fruit remains underneath, with dry, fine tannin, out into the tarter, chocolaty dry finish. More time could allow this wine to integrate further. - 04/23/2014


Apr. 22, 2014 Bodegas Franco-Españolas Rioja Bordón Crianza Tempranillo 2009

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Personal Notes

Received as a sample from EKT Communications, 08/27/14.
Drank with dinner, 04/19/14.
BF-E: "RIOJA
Red
White
Rose
RIBERA DEL DUERO

RIOJA BORDÓN CRIANZA

Grape Varieties: Tempranillo and Garnacha.

Winemaking process: After destemming and light crushing, the selected grapes underwent tumultous fermentation in stainless steel tanks for 9 days at a temperature of 25ºC (This process involves moving the must and the skins daily inside the tank to favor color extraction).
Aging: 12 months in American white oak barriques of medium toast with racking every 6 months for natural clarification.
Tasting Notes: Crimson red with ruby red hues, it displays soft aromas of toasted oak and vanilla. Structured and smooth it showcases a savoury maturity and elegant tannins. Good balance between fruits and spice in its long and elegant finish.
Alcohol content: 13%
Serving temperature: 16/18ºC
Awards
Considered one of the top 6 wines in the on-trade market, Spain
Gold Medal, Spanish Wines for Asia, Hong Kong: 2007
89 points, Wine Spectator, USA: 2008
88 points, Wine Advocate (Robert Parker), USA: 2006
Silver Medal, Berliner Wein Trophy. Germany: 2007
Silver Medal: International Wine Challenge, UK: 2006
Silver Medal. Decanter World Wine Awards. UK: 2005"

  x $12
Tasting Notes
& Comments

Color: Darker violet/garnet in the core, with more ruby edges.

Nose: Bigger plummy notes here, of both red and black ripe plums, then some earth and toast come in, but nicely balanced with the fruit and some hints of new leather.

Palate: Quite good, especially for the price, this shows off great balance and mouthfeel in the mouth, fuller body, with good, food-centric acidity and that same mix of red and black fruit from the nose, but exhibiting more of a cherry mix on the palate. Finer grip of tannin adds structure, finishing with juicier black fruit, tobacco, earth, toast, and some leather. Great value: QPRWK. - 04/22/2014


Apr. 15, 2014 Bonny Doon Vineyard Central Coast Vin Gris de Cigare 2013

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Personal Notes

Received as sample from the winery, 03/21/14.
Drank on a birthday weekend for the Lady on the Russian River, 04/13/14.
BDV: "Vital Statistics
Varietal Composition: 55% grenache, 23.5% mourvèdre, 10% roussanne, 2.5% carignane, 2% grenache blanc, 7% cinsaut
Appellation: Central Coast, California
Alcohol by Volume: 13%
TA: 5.5 g/L
pH: 3.33
Production: 14,800 cases
Bottle Size: 750 ml
2013 Vin Gris de Cigare
(van gree duh see-gar)
Pink Wine of the Earth
This wine is perhaps the most emblematic of the great sea change that has occurred at Bonny Doon Vineyard since the sell-off/draw-down of the Ginormous Doonamath. This wine is a true Vin Gris, which is to say, made from bespoke grapes (not a by-product of red wine production), harvested at the appropriate ripeness level for its style, and receiving but minimal skin contact. The essential principle here is that less is truly more. The wine does not overwhelm one with fruitybombasticity; it’s charms are seductively subtle. Discreet nose of alpine strawberry, evolving into a refreshing mintiness with additional air and warming. On the palate, a beautiful natural crispness and a great sleek and savory texture, in virtue of the extended lees contact/bâtonnage the wine received postfermentation. Possibly the most elegant and complex Vin Gris de Cigare to date.

Tasting Notes
Our Vin Gris, a Provençal-styled pink, is a rather pale salmon color, owing to the fact that it is made from the lightest pressing of bespoke grapes, harvested at the appropriate maturity, i.e. not quite as ripe as those picked to produce a red wine. There is a lovely chalky/smoky gunpowder tea aspect to the nose,1 with a suggestion of bergamot, wild strawberry and maybe even a delicate trace of wintergreen. The fragrance is discreet and above all, elegant and draws one to the wine rather than mounts a frontal assault on one’s sensorium. On the palate, the wine has a sleek, salty, savory, mouth-watering aspect and a refreshing acidity. There is a wonderful persistent finish, making this one of the most food-friendly wines conceivable.

Vineyard | Production Notes
The grenache for our Vin Gris came from bespoke sections of the McDowell Valley, Mesa Verde, Rancho Solo and Ventana Vineyards, harvested at the appropriate maturity level for this elegant style of wine. About 15% of the wine is composed of traditional white Rhône varieties, which add a surprising richness and foundation. We also employed the practice of bâtonnage–the stirring or re-suspension of lees after fermentation–to give the wine a creaminess of texture.

1 Where this derives from I could not say, but not inconceivably from the extended lees ageing and bâtonnage that was performed on this wine."

  x $18
Tasting Notes
& Comments

Color: Orangish rose in the core, with a very light coral rim.

Nose: Great mix of strawberry, raspberry and definite cherry fruit here, with a dusting of fresh celery and garden herbs.

Palate: Very good, with fantastic acidity to back that red fruit medley from the nose, with a light chalky finish and that same slight savory note of garden herbs & floral notes. Great, and much like a fine Provençal rosé: OldWorldWK. - 04/15/2014


Apr. 2, 2014 Line 39 Central Coast Pinot Noir 2012

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Personal Notes

Received as a sample from the parent Cecchetti Wine Company in late 2013.
Drank with dinner, 04/02/14.
L39: "Wine Facts

Vintage: 2012
Appellation: Central Coast, California
Alcohol: 14.4%
TA: .70
Ph: 3.86
Winemaker: Bob Broman
Cases Produced: 10,000
Release Date: April 2013"

  x $11
Tasting Notes
& Comments

Color: Light to medium garnet in the core, with almost clear ruby edges.

Nose: Simpler ripe red fruit, with a bit of earthier black fruit underneath, alongside some toast.

Palate: Light to medium-bodied here, this shows some good juicy acidity, with rose petal floral notes, simpler red fruit, but also a finish with some nice rhubarb, florals, and toast to add complexity. A great buy for a pinot at $11: QPRWK. - 04/02/2014


Mar. 17, 2014 Côté Mas St. Hilaire Blanquette de Limoux Méthode Ancestrale NV

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Personal Notes


Wines received as samples from McCue Communications for the Côté Mas BrandLive Tasting, 03/18/14.
DPM "PRODUCTION AREA Country: France Region: Languedoc
Appellation: AOP Blanquette de Limoux
VINEYARD/VINIFICATION
The vines grow on clay and limestone soils at an elevation of 820 to 920 feet above sea-level.
GRAPE VARIETIES
100% Mauzac
PRODUCTION TECHNIQUES: Methode Ancestrale
Grapes undergo fermentation in stainless steel vats. The base wine is fermented to approximately 7◦ alcohol, and the fermentation is stopped by chilling the juice to a temperature of 34°F. In March, yeast is added to the blend and it is bottled. The wine then undergoes a second fermentation in bottle, also known as “prise de mousse”. Temperature is strictly controlled during this process in order to create the best bubble size. Second fermentation is stopped when the pressure in the bottle reaches 4.5-5 bars. Finally, the bottle is disgorged and corked. No liqueur d’expedition is added. The wine is released after three months of bottle ageing.
DESCRIPTION
Pale yellow with fine and persistent bubbles. An intense nose of citrus and flowers lead way to sweet flavors of honey, yellow pear and pineapple with an elegant and harmonious finish.
ANALYSIS
Alc.: 7.8% TA: 3.81 g/L RS: 80 g/L PH: 3.3
SERVING SUGGESTIONS
An excellent aperitif that pairs well with all styles of cuisine.
ABOUT DOMAINES PAUL MAS
Jean-Claude Mas has blazed the trail for premium winemaking in the Languedoc region of the South of France. Since taking the helm of the centuries-old Domaines Paul Mas in 2000, his driving mission has been to use only premium quality grapes to craft superior wines with a modern, New World flair. Above all else, this innovative, fourth-generation vintner strives to make wines with authenticity and refinement, the end result of which is a family of magnificently charming wines that burst with personality and express their unique terroir."

  x $11
Tasting Notes
& Comments

Color: More golden in tone, this shows a medium-sized bead and a good mousse.

Nose: Sweet tones of heavy white florals start things off, followed by distinct honey aromas and vanilla.

Palate: Quite sweet here, the acidity doesn't quite balance out the heavy sweetness of the peach and yellow apple fruit, very honeyed residual sugar and that coating of jasmine floral notes. - 03/18/2014


Mar. 17, 2014 Côté Mas St. Hilaire Crémant de Limoux Rosé Brut NV

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Personal Notes


Wines received as samples from McCue Communications for the Côté Mas BrandLive Tasting, 03/18/14.
DPM "PRODUCTION AREA Country: France Region: Languedoc
Appellation: AOP Crémant de Limoux
VINEYARD/VINIFICATION
The vines grow on clay and limestone soils at an elevation of 820 to 920 feet above sea-level.
GRAPE VARIETIES
70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir
PRODUCTION TECHNIQUES: Methode Traditionelle
Grapes undergo fermentation in stainless steel vats to create the base wine. After primary fermentation, “Liqueur de Tirage”, a blend of sugar and yeast, is added to the juice a few hours before bottling. A second fermentation then takes place in the bottle, which lasts about 3 weeks. The bottles are then gradually turned upside down in order to gather the lees in the neck of the bottle. After one year of ageing “sur pointe”, the bottles are chilled (to freeze the lees) and opened. The lees are expelled and the “Liqueur de Dosage” is added. The bottle is then sealed and released after twelve months of ageing.
DESCRIPTION
A lovely pink with delicate and persistent bubbles. Refined scents of honeysuckle, peach and apricot lead way to a soft mouthfeel of grapefruit and a hint of blood orange.
ANALYSIS
Alc.: 12% TA: 5.75 g/L RS: 10 g/L PH: 3.03
SERVING SUGGESTIONS
An excellent aperitif that pairs well with all styles of cuisine.
ABOUT DOMAINES PAUL MAS
Jean-Claude Mas has blazed the trail for premium winemaking in the Languedoc region of the South of France. Since taking the helm of the centuries-old Domaines Paul Mas in 2000, his driving mission has been to use only premium quality grapes to craft superior wines with a modern, New World flair. Above all else, this innovative, fourth-generation vintner strives to make wines with authenticity and refinement, the end result of which is a family of magnificently charming wines that burst with personality and express their unique terroir."

  x $13
Tasting Notes
& Comments

Color: A nice coral tone of color leads this off, with a medium fine bead of bubbles and a good mousse.

Nose: Bright tones of simpler strawberry and Bing cherry bubble up here, with a light tone of blood orange underneath.

Palate: The red fruit from the nose is also present here, with that simpler mix of bright strawberry and more raspberry here on the palate, with a good vibrancy in feel, and a bit of red citrus acidity. - 03/18/2014


Mar. 17, 2014 Côté Mas St. Hilaire Crémant de Limoux Brut NV

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Personal Notes


Wines received as samples from McCue Communications for the Côté Mas BrandLive Tasting, 03/18/14.
DPM "PRODUCTION AREA Country: France Region: Languedoc
Appellation: AOP Crémant de Limoux
VINEYARD/VINIFICATION
Vines are planted on clay and limestone soils at an elevation of 820 to 920 feet above sea level.
GRAPE VARIETIES
60% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir, 10% Mauzac
PRODUCTION TECHNIQUES : Methode Traditionelle
Grapes undergo fermentation in stainless steel vats to create the base wine. After primary fermentation, “Liqueur de Tirage”, a blend of sugar and yeast, is added to the juice a few hours before bottling. A second fermentation then takes place in the bottle, which lasts about 3 weeks. The bottles are then gradually turned upside down in order to gather the lees in the neck of the bottle. After one year of ageing “sur pointe”, the bottles are chilled (to freeze the lees) and opened. The lees are expelled and the “Liqueur de Dosage” is added. The bottle is then sealed and released after twelve months of ageing.
DESCRIPTION
Pale yellow with delicate and persistent bubbles. An intense and refined nose of honey, acacia and crystallized lemon lead way to a harmonious palate of citrus fruits. A great balance of sugar and acidity with a long finish.
ANALYSIS
Alc.: 12.5% TA: 5.15 g/L RS: 5 g/L PH: 3.02
SERVING SUGGESTIONS
An excellent aperitif that pairs well with all styles of cuisine.
ABOUT DOMAINES PAUL MAS
Jean-Claude Mas has blazed the trail for premium winemaking in the Languedoc region of the South of France. Since taking the helm of the centuries-old Domaines Paul Mas in 2000, his driving mission has been to use only premium quality grapes to craft superior wines with a modern, New World flair. Above all else, this innovative, fourth-generation vintner strives to make wines with authenticity and refinement, the end result of which is a family of magnificently charming wines that burst with personality and express their unique terroir.
www.EDVwines.com
©"

  x $13
Tasting Notes
& Comments

Color: Medium canary yellow in color tone, with a medium fine bead and a very robust mousse.

Nose: Good complexity here, right of the bat. Dominant tones of a bright citrus mixture of Meyer lemon and blood orange, also give way to finer white floral notes, and a light nuttiness. Good.

Palate: Also quite good here, those aromas in the nose show themselves quite well in the palate, with that zesty citrus acidity and bubbly vibrancy balanced by the florals and nutty flavors out into the very refreshing finish. Also good: QPRWK. - 03/18/2014


Mar. 12, 2014 COHO Napa Valley Headwaters Red Wine 2010

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Personal Notes

Tasted at the inaugural #CabFestNV wine event, the weekend of 02/28/14, at the Lincoln Theater in Yountville, CA. We attended courtesy of the event. #Napa
http://wkwine.us/1gDf9xF

CW: "Harvest: Hand-picked on October 1, 9, 20 and 22, 2010
Appellation: Napa Valley
Varietal Composition: 56% Cabernet Sauvignon, 38 % Merlot, 5 % Petit Verdot 1 % Cabernet Franc
Brix at Harvest: 25.2 degrees Brix
pH: 3.54 pH
Total Acidity: 6.5 g/L
Crush: 100% whole berries
Pre-fermentation: 3-day cold soak at 50 degrees F
Fermentation: Approximately 13 days primary, malo-lactic fermentation in barrel
Peak Temperature: 94 degrees F
Aging: 20 months in barrel
Oak: 100% French oak, 45% new for the vintage consisting of Allier, Troncais
and Center of France forests, both medium and medium plus toast
Bottled: July 20, 2012
Produced: 2775 (9L) cases, including 15/1.5L cases
Release Date: December, 2012

Winemaker Notes:
Coho Headwaters Napa Valley Red Wine is a "Bordeaux blend" of four varieties: Cabernet Sauvignon
(56%); Merlot (38%); 5% Petite Verdot and 1% Cabernet Franc. The majority (77%) of the vineyards for
this wine are in the new "Coombsville" appellation of the Napa Valley. This rock strewn "terroir"
provides deep and opaque red color, with supple red cherry/wild berry and cassis fruit aromas. The
same fruit tones and integrated oak nuances offer complex flavors and power on the palate. The supple
tannins offer a silky fine-grained texture to the wine and a lingering, fruit-forward finish.

Finished Wine Statistics:
Alcohol: 14.6% pH: 3.62 pH TA: 5.5 g/L "

  x $48
Tasting Notes
& Comments

Color: Darker ruby in the core, with bright ruby edges.

Nose: Great bright, juicy red fruit of raspberry and red currants in the nose, here, with some light dusty earth, light toast, and some good flinty minerality.

Palate: Flinty here as well, this medium to full wine has great bright acidity to enliven the red fruit medley from the nose, along with balancing fine tannin, great mouthfeel, and that flint and dusty toast from the nose. Good value as well, from this Coombsville-sourced wine: QPRWK. - 03/12/2014


Mar. 12, 2014 Vineyard {511} Diamond Mountain District Cabernet Sauvignon 2009

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Personal Notes

Tasted at the inaugural #CabFestNV wine event, the weekend of 02/28/14, at the Lincoln Theater in Yountville, CA. We attended courtesy of the event. #Napa
http://wkwine.us/1gDf9xF

V511: "14.8% ABV, inaugural release.
Aged 30 months in 100% French oak, this wine's silky tannins and soft-mouth feel will wow you! Only 125 cases"

  x $110
Tasting Notes
& Comments

Color: Very dark violet and garnet core, with violet edges.

Nose: Very good, super-deep and ripe black fruit of cassis here in the nose, with toast, smoke, earth, and big anise.

Palate: Also quite good here, with tremendous depth and boldness, yet it is still quite nicely balanced across all of the factors of a great wine: fine, very coating tannin, deep and dark black fruit of ripe cassis and blackberry, toast, good acidity, wonderful smoothness in the feel, and integrating smoky toast, anise, and wet earth. A very good inaugural effort: NewWorldWK. - 03/12/2014


Mar. 12, 2014 Daviana Napa Valley Estate Grown Cabernet Sauvignon 2009

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Personal Notes

Tasted at the inaugural #CabFestNV wine event, the weekend of 02/28/14, at the Lincoln Theater in Yountville, CA. We attended courtesy of the event. #Napa
http://wkwine.us/1gDf9xF

DV: "Varietal: Cabernet Sauvignon
Appellation: Napa Valley
Harvest Date: October 16, 2009
Aging: 2 years in French Oak
Barrel Aging:
24 months
Ageability: 5-10 years
Bottling Date: September 2011
Residual Sugar: none
Our 2009 Cabernet Sauvignon is dark garnet in color with brooding aromas of cassis liqueur, plum, black raspberry, violets, caramel and herbs. Wild blackberry, black cherry, sage, bakers chocolate and silky tannins dominate the mid-palate and continue on to the long and savory finish.
Decanting this beauty is highly recommended at this young age."

  x $65
Tasting Notes
& Comments

Color: Darker ruby in the core with brighter ruby edges.

Nose: Great bright fruit here, of cherry and red currants, with flinty minerality, light toast, and light dusty earth.

Palate: Very good feel to complement the medium to full body of this wine. It shows off that very bright and flinty red fruit that I'm coming to love from this Coombsville new AVA from the Napa Valley. It also has some good anise just starting to come through, along with the integrating toast, and fine tannin structure. Good, needs a bit more age before opening. - 03/12/2014


Mar. 7, 2014 Hope & Grace Stags Leap District Cabernet Sauvignon 2009

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Personal Notes

Tasted at the inaugural #CabFestNV wine event, the weekend of 02/28/14, at the Lincoln Theater in Yountville, CA. We attended courtesy of the event. #Napa
http://wkwine.us/1gDf9xF

  x $75
Tasting Notes
& Comments

Color: Very dark, almost opaque garnet, with violet and ruby edges.

Nose: Very dark, black fruit here, with classic cabernet cassis, blackberry, black currant, earth, loam, and toast.

Palate: Also classic here, with that Stags Leap black fruit, density, fine and coating tannin grip, great juicier acidity for aging, deep earth, toast, and loam, coming together now for this dense, powerful, yet very balanced wine, all from Regusci fruit. - 03/07/2014


Mar. 7, 2014 Hope & Grace St. Helena Cabernet Sauvignon 2009

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Personal Notes

Tasted at the inaugural #CabFestNV wine event, the weekend of 02/28/14, at the Lincoln Theater in Yountville, CA. We attended courtesy of the event. #Napa
http://wkwine.us/1gDf9xF

H&GW: "Composed of Cabernet Sauvignon from the Lewelling Family Vineyards located a half mile south of St. Helena, which is fortuitously situated in an alluvial fan at the base of Spring Mountain. The gravelly loam soil and ideal microclimate combine to produce optimal Cabernet fruit with rich cherry and dark berry flavors. These wines exemplify the exceptional fruit, structure and balance that we have come to anticipate from our hope & grace, St. Helena Cabernet Sauvignon.

Winemaker Notes: Deep garnet in color ... Rich aromatics of black cherry fruit with notes of plum, toffee, sage and sweet toasty oak. A rich mouth filling texture covers the entire palate with tantalizing cherry fruit and exotic spice ... leaving a satisfying lingering finish.

Varietal: 100% Cabernet Sauvignon
Barrel Aging: 24 Months French Oak
Vineyard Designate: Lewelling Ranch
Appellation: St. Helena
Production: 15 Barrels
Winemaker: Charles W. Hendricks
Release Date: 2013
Cellar: 2013-2020"

  x $75
Tasting Notes
& Comments

Color: Darker ruby in the core, with ruby edges.

Nose: This wine has just a gorgeous nose, with red bright and lightly earthy fruit, light toast, and some great flinty mineral combined with some floral notes.

Palate: The palate shows off great texture, with more of a darker fruit and light anise intro that leads into that great red fruit of cherry and raspberry from the nose, finishing with fine, more coating tanning, juicier acidity and some very nice flint, toast, and light violet florals. - 03/07/2014


Mar. 5, 2014 Spring Mountain Vineyard Napa Valley Estate Bottled Cabernet Sauvignon 2008

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Personal Notes

Tasted at the inaugural #CabFestNV wine event, the weekend of 02/28/14, at the Lincoln Theater in Yountville, CA. We attended courtesy of the event. #Napa
http://wkwine.us/1gDf9xF

SMV: "2008 Estate Cabernet Sauvignon
Appellation: Napa Valley–Spring Mountain District
Assemblage: Cabernet Sauvignon 78%, Cabernet Franc 10%, Petit Verdot 7%, Merlot 5%
Aging: 22 months in 100% new French oak from Taransaud, Saury, Quintessence, Le Grand
Bottled: August 2010
Released: January 2012
Production: 3,215 Cases Tasting Notes from Winemaker Jac Cole December 2011. Abundant aromas of cherry, raspberry and chocolate layer with floral notes and an array of spices – clove, cinnamon, black pepper and vanilla. Full-bodied, elegant and integrated on the palate, the wine delivers an ample mix of concentrated black and red fruit berries, plums, and cranberries. Silky tannins support a mid-palate that has more layers than a mille-feuille. An elongated finish echoes the fruit and notes of chocolate and spice. Approachable now but will reward cellaring. In its youth, decant for a least an hour to fully open the many layers of this wine. Drink 2012 to 2025. 2008 Vintage 2008 continued the dry pattern begun in 2007, making it the second year in a 3-year drought cycle in Napa Valley. Overall yields were down by about 35%, partly due to low rainfall and hot weather in August and September, but set up by an April frost that damaged new growth at the higher elevations. Fortunately, a new Mistral triple sorting system was in place at harvest to glean only the highest quality fruit. The resulting wines are balanced and show intense, concentrated flavors and aromas. Spring Mountain Vineyard Spring Mountain Vineyard is an 850-acre estate on the eastern slopes of Spring Mountain. Over 225 acres of the estate are planted to vine, representing 135 distinct hillside vineyard blocks with many soil types, exposures and microclimates. Originally four individual 19th century Napa Valley vineyards, Miravalle, Alba, Chevalier and La Perla are now one vineyard producing exclusively estate grown wines. A substantial portion of the vineyard is planted in densities of over 4,000 vines per acre. Because of the diverse and challenging terrain, the vines are trained to the ancient gobelet form, a vertical training method invented in an earlier millennium by the Romans. Growing primarily Bordeaux grape varieties, the vineyard yields distinctive mountain wines that consistently display concentration, elegance and longevity. The quintessential wine from the estate is Elivette."

  x $75
Tasting Notes
& Comments

Color: Darker ruby core, with medium dark edges.

Nose: Good red and black fruit here, with a cherry medley, blackberry and some brighter raspberry, earth, leather and earth.

Palate: This wine shows off great balance, with even more deep black and red fruit, alongside good earthiness and leather, and very good, smooth mouthfeel. A powerfully elegant wine. - 03/05/2014


Mar. 5, 2014 Etude Napa Valley Cabernet Sauvignon 2009

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Personal Notes

Tasted at the inaugural #CabFestNV wine event, the weekend of 02/28/14, at the Lincoln Theater in Yountville, CA. We attended courtesy of the event. #Napa
http://wkwine.us/1gDf9xF

EW: "The 2009 Napa Valley Cabernet Sauvignon is refined and elegant, opening with generous aromas of plum and blackberry that lead to subtle notes of black licorice and cassis. The palate displays a beautiful spectrum of ripe, dark fruits supported by distinctive barrel spice flavors and mouth coating tannins. This Cabernet Sauvignon showcases the signature style of Etude with depth and richness of fruit, a velvety texture and a lasting vibrancy."

  x $80
Tasting Notes
& Comments

Color: Very dark garnet and ruby core, with darker ruby edges.

Nose: As expected from the very talented Jon Priest-led winemaking team, this shows off incredible depth of black fruit with cassis, anise, black cherry; alongside toast, earth, and anise. Very good and just starting its rise.

Palate: This is a tremendous wine, with huge depth of ripe fruit, alongside flint, toast, earth, anise, and just a hint of tobacco here. The very fine and coating tannin, and great acidity add balance to the restrained power of this incredible cabernet: AwesomeWK. - 03/05/2014


Mar. 5, 2014 Krupp Brothers Napa Valley Stagecoach Vineyard Veraison Cabernet Sauvignon 2008

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Personal Notes

Tasted at the inaugural #CabFestNV wine event, the weekend of 02/28/14, at the Lincoln Theater in Yountville, CA. We attended courtesy of the event. #Napa
http://wkwine.us/1gDf9xFF

KBW: "This wine is a classic Napa Valley high elevation Cabernet Sauvignon with beautiful deep purple hues and complex aromas of allspice, toasted oak, currant, boysenberry, cocoa, vanilla and tobacco leaf. Intriguing palate with bright entry, leading to beautifully structured and layered mid-profile tannins. Flavor profile consists of dark black fruits with hints of roasted coffee bean and earthy black tea characters. Long and lingering finish with a nice balance between acid and tannin, showing great aging potential. Drink now through 2020.
Harvested: September 12 to October 22, 2008
Blend: 86% Cabernet Sauvignon, 6% Cabernet Franc, 6% Malbec, 2% Merlot
Fermentation: 4 days average cold soak, 28 days on skins
Cooperage: French Oak–Taransaud, Bossuet, Saury & Sylvain
Barrel Aging: 22 months–84% new French oak
Release Date: November 1, 2013
Vineyard: Stagecoach, Blocks: L1, M5, M6, D4, D5 and D6
Soil: Hambright–red/brown loam over rock
Exposure: Gentle southerly aspect
Elevation: 1,550 ft above sea level
Production: 1,630 cases
Rating: 94 points, WINE ENTHUSIAST; 92 points, WINE ADVOCATE"

  x $80
Tasting Notes
& Comments

Color: Dark garnet core, with medium garnet edges, slight violet highlights.

Nose: Wow, this is an amazing nose that is just starting to get towards its stride: beautiful mix of deep and still dark black/red/blue fruit, earth, leather, tobacco, fresh garden herbs, and loamy toast all round out the complexity here.

Palate: Also fantastic, and one of the best that we tasted all weekend at #CabFestNV, this shows off all of that deep and and dark fruit complexity in the nose, with cassis and black cherry dominating at the moment. The savory earth, loam, tobacco and leather come in towards the delicious mid-palate that also features incredibly smooth, full, and coating mouthfeel and fine tannin; all balanced by the great acidity and integrating toast. Fantastic: AwesomeWK. - 03/05/2014


Statistics for Drxeno

Total wines logged: 2603

Varieties: 331

Number of wines in cellar: 109 (113 bottles)

Number of Notes: 2446

Number of Comments: 2459

Average rating: 3.5

Favorites: Pinot Noir, Cabernet Sauvignon, Chardonnay

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