Geyser Peak Alexander Valley Cabernet Sauvignon

[3.5 stars out of 5]

Welcome back! After months of neglect, a wedding and the summer, the wine blog is back!

Today's wine is enjoyed with a friend in need - I had three bottles and figured one wouldn't make it through the first round of open complaining so we selected Geyser Peak's 2005 Alexander Valley Cabernet Sauvignon.

The first hint suggests I haven't left the bottle open long enough (in fancy speak, "breath"), but there was no time to waste. A surprisingly light cab sav, I can taste the hints of black cherry the vintner notes. It has a deep and enjoyable finish that lingers in my mouth. The aroma matches the falling leaves outside and has savory flavors that would pair well with an evening by the grill. The wine did become more robust 30 minutes after opening which made it even more enjoyable.

Excellent selection at the right price – this wine is a choice you won't regret making.

Abadia Retuerta Rivola Sardon de Duero (Spain, 2005)

[2.5 stars, out of 5]

This was a rather ordinary wine that we enjoyed this past weekend with a dinner of homemade pizza. The label noted that the wine was "vino de la terrra de Castilla y Leon," so from the largest region of Spain, located in the Northwest quadrant of the country. Kelly picked up this little bottle at the Wegman's in Gainesville, but I don't recall how much she paid.

The 2005 Rivola is a blend of 60% tempranillo and 40% cabernet sauvignon. The wine was dark, clear red in color, with no discernable nose except a faint woodsy smell. Our three tasters found this wine to be a bit dry, and moderately oaky with blackberry and plum flavors. Overall, we thought it could have more concentrated flavor and perhaps could age a bit more. Still, it was easy to drink and not at all offensive.

XYin 2005 XYZin 10 Year Vines

4.5 stars (out of 5)

We discovered XYZin, a subsidiary of Geyser Peak Winery, on our last trip to California. This has quickly become one of my favorite zins – and I’m a zin gal, so that’s not something to be taken lightly. After nearly 18 months in the cellar, I actually opened this one (purists, cover your eyes) for cooking. I am pleased to report that it was the best beef burgundy stew I’ve ever made.

Luckily, there was some left over for drinking too. Here’s what we found:
• Color: Deep dark burgundy in color, nearly black
• Nose: Raspberry, chocolate, and earth
• Flavors: Blackberry, dark cherries, raisins
• A little hot on the finish with well-balanced tannins.

Jacob’s Creek Shiraz Cabernet (Australia, 2005)

2 stars (out of 5)

The best thing I can say about this blend of Shiraz and Cabernet Sauvignon is that it wasn’t unpleasant. But it wasn’t exactly pleasant either… it was really simply nondescript. Our tasters couldn’t isolate any distinct flavors, except to say that it tasted like wine. Someone even mentioned box wine (I won’t say who). While I wouldn’t object to drinking it, I certainly wouldn’t purchase it again.

Chateau Ste. Michelle Late Harvest Chenin Blanc (Washington State, 2005)

2 stars (out of 5)

I am not generally a fan of dessert wines, and usually find a late harvest too sweet for my liking. Some years bottled as an ice wine, this late harvest was thick and fragrant that the peaches were practically leaping out of the glass to grab you by the nose. Strong flavors of honey, lychee and very ripe pear were unmistakable. Not really my cup of tea, but a pleasant pairing with a trio of desserts that included cheesecake, crème brulee, and flourless chocolate torte.

Hubner Gruner Veltline, Alte Setzen (Austria; 2005)

2.5 stars (out of 5)

This was a very interesting taste: it had a burst of Muscat-like syrupiness without the sugar content of a dessert wine. Golden in color, this wine had strong citrus flavors – particularly grapefruit – and worked with both sweet and savory foods. Paired with a mini trio: jumbo lump crab cake, pan-seared scallop with vanilla beurre blanc, and an arugula and frisee salad with goat cheese and walnuts.

Stag’s Leap Karia Chardonnay (2005)

3 stars (out of 5)

I admit it, I am a hard sell with chardonnay. But Stag’s Leap estate grown 2005 Karia was a little different. The lightly lemon color of this chardonnay is more indicative of a light vidal blanc – hardly the robust color one might associate with an oaked American chardonnay. The expected buttery undertone was hardly detectable, and the subtle floral notes did not disappoint. Crisp, clean finish of tropical fruit was simply delectable with a salad of goat cheese, beets and walnuts.

Truth, Lindsay's Cuvee (2005)

3.5 stars (out of 5)

Also part of a wine dinner, this interesting red blend is abundantly oaky and allows the drinker to really taste the barrel. The accompanying lamb tenderloin and autumn root vegetable melange complemented strong flavors of currant and white pepper. Can;t find out much info about the blend online, only that it's produced by Axios Wines, a self-proclaimed "super premium Napa Valley wine brand."