1997 Robert Mondavi Napa Valley Cabernet Sauvignon
No not the Reserve, and I’m still not sure how this ended up in our house. But, I opened it on Friday after hearing the news about Robert’s death. And, it far exceeded my expectations. At first it was just sweet, soft, and undistinguished. But, with air, it gained more and more structure. After a couple of hours it was still showing plenty of lush ripe CA fruit, but there was also cedary currenty cabernet flavor and a bit of tannin girding. Nothing complex but definitely respectable. Especially on this night.
2001 Maximin Grünhäuser Abtsberg Spätlese
A bottle of this 8 months ago was not very expressive. But, this recent bottle was delicious and fun from the beginning. Still plenty of juicy spritzy fruit but slowly mellowing with age. This should provide tons of pleasure (and complexity) for years into the future, but it also provided pleasure now. Went absolutely swimmingly with a roasted zucchini, basil, and blue cheese pizza.
2005 Edmunds St. John Syrah Wylie-Fenaughty
Decanted for a few hours before dinner, this was a lovely juicy porky berry mouthful of syrah with acid-freshness on the finish to make it a perfect mealtime accompaniment. Not that it didn’t have plenty of flavor interest on its own. Again, this should provide tons of pleasure (and complexity) for years into the future, but it also provided pleasure now.
2005 Chidaine Vouvray Les Argiles
First bottle was corked, but, we were dining at Rivoli and they were very gracious about quickly offering a second bottle. With the sound bottle, at first the fruit was round, slightly off dry, and a bit squidgy/unfocused. But with air, the minerality emerged and it showed quite a nice spine. Nice wine.
2006 Mumelter “Isarcus” IGT Alto Adige
This was interesting (also off the list at Rivoli) because it was so soft and round that I was surprised to learn it was imported by Oliver McCrum. I have limited experience with Schiava, but I was expecting something with more tannic firmness. However, we were told that this is exposed to a unique treatment whereby the vines/stocks are manipulated to facilitate a portion of the grapes drying on the vine. Hence the ripe pruney elements. But, with air, minerality emerged, as did a bit of life and energy. Not the most exciting wine, or something I would rush to buy again, but it was perfectly enjoyable in the restaurant setting where we needed something soft enough for my mother yet interesting enough for me.