Archive for the ‘Cabernet Sauvignon’ Category

So………..another Northern California wine. I know I know (points to title of blog) the Oregon Sipper isn’t living up to his name, BUT I will prevail once I am back in the Holy Land. This business trip to Eureka, California has been good to my pallet so far, and this bottle of wine was no exception.

First of, Roy’s Club, is an amazing restaurant on 2nd and d st in downtown Eureka that if you are in the area you must go to and get the new york steak. The atmosphere was great, I mean you can’t beat old Italian men playing dice games at the bar and old dark wood on the walls. You just can’t!

The company was divine and the wine was great.

I am actually doing the tasting notes for the second wine we had mainly because I liked it better.

So without further blabbering; my tasting notes.

Nose: A ton of fruit on the noise; blackberries, cloves and other dark fruit hints. It was a huge punch to the face of fruit smell. Kind of like fruity pebbles (thanks Gary V)

First taste: This is a fruit bomb that old world fans might stay away from. This has delicious, lush fruit flavors that finishes with some herbal notes. I actually got some tart cherry on the very first taste. Was just about the right amount of dryness.

I loved this wine and it paired extremely well with my steak. I would definitely recommend buying a few bottles if you can.

Score: 90/100

I am finding that Alexander Valley is becoming one of my favorite California Appellations . Here are some notes from the Murphy Goode Website

Gold Medal – 2007 Hilton Head WineFest
Silver Medal – 2006 Sonoma County Harvest Fair
Silver Medal – 2007 San Diego Wine Competition

We produced our 2003 Cabernet Sauvignon from grapes grown in select vineyards throughout the Alexander Valley. The blend includes 10% Merlot and 1% Petit Verdot. The wine was aged for 15 months in a combination of French and American oak comprised of 37% new barrels.

The vivid dark fruit f lavors and firm structure of this wine make it a versatile complement to spring lamb rubbed with garlic and rosemary, a variety of slow-cooked stews, marinated and grilled wild game, good steaks and aged cheeses. 

Cheers my friends, Cheers!