So on Friday night my staff of 15 cooks met for a dinner in which we demo'd the meal we're making together for 75 people this coming Friday night. I supplied all the wine. Was really too busy to taste everything but these are the wines I did get to sample:
2018 Rasa Vineyards Founder's Reserve Columbia Valley Red Blend
From one of Washington's very best winemakers (who is also a MW): a blend that currently shows a lot of fine merlot character with violets and powdered sugar donut aromas on blue-black fruit. Does well as a pop and pour, but it's best days are ahead.
2021 Bodegas Muga Rioja Blanco Viura, Macabeo
Took two bottles. Kept hearing, "I don't usually care for white wines but I'm very impressed with this." Full-flavored with excellent body, but it's not a Dolly Parton. One of the best value white wines around--bought a case, and could use more.
2015 Paul Jaboulet Aîné Côte-Rôtie Domaine des Pierrelles Syrah
Has put on some weight since last bottle opened a year ago. Bright and earthy in delightful ways when served among a bunch of American wines. None of the burnt rubber commonly associated with CR, and not a long-term hold, but satisfying and my favorite of the night.
1995 Tuke Holdsworth Porto Vintage Port Blend
Dark and opaque for its age, rich flavors of fruit cake and dark chocolate. Finish lingers forever.
2012 Force Majeure Collaboration Series Ptera Force Majeure Vineyard Red Mountain Red Blend
A 50/50 blend of cabernet and syrah, something that works very well in this state and something I'd love to see more of.
lackberry, black cherry and mushrooms. Integrated, balanced, and holding up well. Some secondary nuances peaking around the corner; it's aging well and should continue to do so for the next five years.