WineSmash

Mollydooker Boxer Vertical 2005-2008

joe@winesmash.com (Joe Hendricks) — Wed, 11 Nov 2009 18:39:51 PST

Mollydooker Boxer Vertical 2005-2008 from Joe Hendricks on Vimeo.

Joe and Sean taste an amazing vertical of Mollydooker Boxer! Watch the whole entire show, because it gets good at the end!

2008 Mollydooker Maitre'd Cabernet

joe@winesmash.com (Joe Hendricks) — Sun, 01 Nov 2009 04:43:22 PST

Classic Cabernet characteristics of dark berry, scorched earth and menthol combine with plush fruit, liquorice, oak vanillian and spice. Its a joy to drink from the first glass to the last.

This wine is named after Sparky, who earned money to put himself through winemaking college as a left-handed Maitre D'.

It is truly a lovely wine to enjoy now, especially after a good Mollydooker Shake. It will cellar beautifully, but we say “why wait”? We think you’ll love it now, and we’ll make you another next year.

The 2007 vintage was awarded 92 points and the 2006 vintage was awarded 91 points by Jay Miller at The Wine Advocate.

Marquis Fruit Weight
65-70%

Drink
Now - 2015

Pairs With
Summer grilling and winter roasts, we love this wine with a grass-fed beef flank salad, grilled summer vegetables or a simple salad with blue cheese and bacon. Our Cabs tend to go well with savoury full-flavored meats such as roasted lamb, beef short ribs or even spice-rubbed or BBQ chicken. Especially delicious with hard cheeses and milk chocolate! This Cab can be consumed with or without friends, but if you drink with friends we that you bring more than one bottle, or you won't get much for yourself. Enjoy!

216 - Kent Rasmussen Carneros Pinot Noir

joe@winesmash.com (Joe Hendricks) — Fri, 23 Oct 2009 13:12:06 PDT

KRW Wines

2006 Napa Carneros Pinot Noir

Analysis

Vineyard: Rasmussen Carneros Estate Vineyard on Cuttings Wharf Road in the Napa-Carneros

Harvest Date: September 20, 2006

Brix at Harvest: 24.7 degrees

Barrels: 40% new, 60% once-used barrels. 80% French, 20% Hungarian oak

Chemistry at Bottling:
pH: 3.71
Total Acidity: 5.2 grams/liter
Alcohol: 13.87%
Free Sulfur Dioxide: 27 parts per million
Total Sulfur Dioxide: 84 parts per million

Bottling Date: August 22, 2007

Production: 1531 cases (12x750ml)

Notes: Of the last ten vintages, I think that 2006 ranks as one of the best—especially for Pinot Noir. All through the summer we had the kind of weather that makes grapevines ecstatic….warm days, cool nights---and no rain. Harvest temperatures were modest, without the heat spikes that we saw in 2003 and 2004, and soil moisture stayed absolutely appropriate for our old dry-farmed vines.

I have now made wine from these grapes for so many years, I have a good idea of what fermentation procedures and techniques bring out the best in them—three or four days of pre-fermentation maceration, a modest fermentation that peaks out at about 85 degrees and then pressing just at, or slightly before, dryness. I continue to back off a bit on the oak; however, after experimenting for several years with small amounts of Hungarian oak, I finally added some new Hungarian barrels to our barrel program. They seem to really bring out the best in Pinot Noir.
When you smell this wine you will think of black cherries, mushrooms, licorice, raspberries and vanilla. The taste carries these characters, but adds a rich and round mouthfeel that makes the wine truly a pleasure to drink.

215- 2006 Beuhler Zinfandel

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:56:45 PDT

214- Miacle One Wines with Ryan Donnelly

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:56:23 PDT

2007 Carneros Chardonnay

The 2007 Miracle One Chardonnay is composed of grapes from the Sangiacomo Vineyards in Sonoma County, California. The combination of fruit from the two vineyards from different sections of the Carneros blend to form a well structured wine with lively flavors of pineapple, vanilla and a lingering Meyer lemon finish with suttle hints of French oak.

Tasting Notes: Sourced from the most premium vineyard in the Carneros region (Sangiacomo Vineyards), this wine is loaded with complex aromas true to the character of the varietal. Tropical fruits, citrus, pineapple and pear integrated with just the right touch of oak. Medium body with good balance, texture and finish; this elegant wine will pair well with a wide variety of foods.

Varietal: 100% Chardonnay
Vineyard: 100% Sangiacomo Vineyards - Carneros, Sonoma County
Appellation: Carneros, California
Vintage: 2007
Aging: French Oak
Alcohol: 14.5%
TA: 6.8 g/L
pH: 3.77

2007 Napa Valley - Carneros Pinot Noir

The 2007 Miracle One Pinot Noir is composed of grapes from the Truchard Vineyards in Napa County, California. Our Pinot Noir spent 12 months in French Oak barrels giving the wine subtle oak tendencies while at the same time displaying balanced, round fruit characterstics. The Pinot Noir is an elegant wine with an earthy hint that reminds you of the scent of early morning fog in the Carneros.

Tasting Notes: A brilliant wine, marked by rich acids and tannins, this smoky Pinot exudes aromas of wild strawberry, ripe plum, and subtle hints of sweet vanilla. Rich flavors of bing cherry, rhubarb, and toasted oak accompany a silky mouthfeel and a lingering finish of spice and red fruit.

"The mark of any good to great wine is balance. This pinot noir has balance. You will enjoy the dark fruit flavors and the good acidity. I drank it with lamb. It was excellent." - Tom Black

Varietal: 100% Pinot Noir
Vineyard: 100% Truchard Vineyards - Carneros, Napa County
Appellation: Napa Valley - Carneros, California
Vintage: 2007
Aging: French Oak
Alcohol: 14.5%
TA: 6.0 g/L
pH: 3.72

213- Argyle Extended Tirage 1998- In Memory of Michael Jackson

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:56:09 PDT

Argyle Extended Tirage 1998

212- Fess Parker Bien Nacido Pinot Noir

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:55:49 PDT

Fess Parker Bien Nacido Pinot Noir

211- Huia Pinot Noir 2005

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:55:23 PDT

The 2005 Huia Pinot Noir was sourced from our three Pinot Noir vineyards. The soil types vary from Rapaura riverstone to the clay loam of the upper Brancott valley. The effects of the climatic differences within the Wairau Valley also add to the complexity of flavours found within the grapes. A classical blend of six Pinot Noir cultivars each impart their unique flavours to the wine.

Spring 2005 was beautiful and sunny with plenty of seasonal winds. Strong Southerly storms dropped snow in the surrounding hills in November and December, causing some crop reduction in the Pinot Noir. The summer was warm throughout February and March. The grapes flavour development was long, leisurely and very intense. Ripe clusters were hand picked and traditional fermentation techniques followed by maturation for 10 months in French oak.

This wine shows an intense bouquet of dark cherry, black berry and violets. On the palate these characters meld with hints of smoke, savoury and spicy notes alongside rich berry and dark cherry flavours. French oak and silky grape tannins are well integrated and the wine has great palate length and balance.

Huia Pinot Noir is delicious with: grilled teriyaki salmon, rabbit stews, spicy lamb shanks, rare beef, BBQ venison steaks, pork roast and figs, wild mushroom risotto, smoked cheddar, matured soft cheeses.

210- 4 White Wines For Your Wedding

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:55:03 PDT

209- Clos Apalta #1 Wine of the Year on Wine Spectator Top 100

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:54:46 PDT

Clos Apalta #1 Wine of the Year on Wine Spectator Top 100

I had a bad day and decided to open something great to make me feel better. Unfortunately, it's my only bottle, but it was amazing! Watch the entire video, because the description gets good!

208- Chateau Ross Petite Sirah

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:54:06 PDT

Chateau Ross Petite Sirah 2006 is an extremely full bodied red that is not for the meek or white wine lover. It is big and beefy with a gorgeous aroma of smoke and blueberries with intense color that will stain your teeth. The finish has a long hang time with layers of black fruits on the finish. This wine screams for a steak!

207- Oops Cabernet

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:53:29 PDT

I have a stuffy nose... Oops Cabernet

206- Seghesio Zinfandel 2007 #10 on top Wine Spectator 100

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:52:50 PDT

2007 Sonoma Zinfandel
Our family roots are firmly planted in Zinfandel as our Great-Grandfather, Eduardo Seghesio, first planted Zinfandelon our Alexander Valley Home Ranch in 1895. Today, we share his passion as we farm over 400 acres of estate Zinfandel in the worlds best growing regions for the grape --- Alexander and Dry Creek Valleys.

This wine combines sites that have produced Zinfandel for over a century with newer sites that utilize proprietary clones and the most advanced viticultural practices. Vineyard Locations Estate vineyards Home Ranch, River Road, Lone Oak and San Lorenzo in Alexander Valley; Cortina in Dry Creek Valley.
Vintage Characteristics Best Vintage to Date! is the quote from a winemaker who seldom speaks in superlatives. With a drought in the beginning of the season, an abundant crop was set in a tight window yet only about half of the crop made it to maturity. A dry, moderate growing season punctuated by a heat wave in August provided intensely flavored fruit. Vineyard Regime Aggressive hand canopy management was maintained; both a green harvest and veraison thinning were performed to ensure even ripening and to keep crop loads at or below four tons per acre.
Hand-Harvested August 30th October 4th, 2007
Average Brix at Harvest 26
Fermentation Regime 25% hand punch-down in small open-top fermenters; 50% pumpover
fermentation in closed-top stainless steel with delestage; 25%
rotary-tank fermentation; maceration time of ten days
Barrel Regime 11 months in 75% American and 25% French oak
Food Affinities Red sauces, pizza, BBQ, a variety of meats and spicy cuisine
Alcohol 15.5% Release Date September 2008
Winemaker Notes:
Scents of raspberries and blueberries intertwined with briar patch spices
Ripe raspberry and blueberry flavors persist
A hint of creamy oak
A silky and refined texture with a juicy character / juicy acidity
Integrated tannins smooth the finish
Balanced and delicious with 2007 vintage elegance
--- Ted Seghesio

205- Toad Hollow Risque

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:51:59 PDT

Risqué Methode Ancestrale Sparkling Wine

Vibrant! Frivolous! And ... Oo-Lah-Lah ...

When Can-Can was introduced in Paris in the 1830's, it was quickly dubbed, "Le Ballet Risqué" for its rousing energy marked by high kicks and daring naughtiness. Soon it became a symbol for the Parisians' famous devil-may-care attitude.

"Risqué" recaptures that spirit. This "vin vivant" (lively wine) is a crisp and fruity sparkling wine with low alcohol (6%) and the taste of fresh green apples and pears. Softly effervescent with just enough sweetness to seduce your palate as an aperitif or tempt you when you want something perfectly naughty to finish ... or, perhaps ... to start again!

Methode Ancestrale

Oxford Companion to Wine - This method is rarely used and results in a lightly sparkling, medium sweet wine. It involves bottling young wines before all the residual sugar has been fermented into alcohol. Fermentation continues in the bottle and gives off carbon dioxide. The wine is designed to be sweeter and less fizzy than a champagne method sparkling wine and no dosage is allowed.

204- Buehler Cabernet 2005

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:51:39 PDT

Buehler Vineyards 2005 Napa Valley Cabernet Sauvignon
Comprised of 100% cabernet sauvignon, our Napa Valley Cabernet Sauvignon is crafted from grapes grown on our estate hillside vineyards (35%) in conjunction with grapes from other mature, high-quality, low-yielding Napa Valley cabernet vineyards located on the valley floor. We’ve found the resulting blend to produce a wine that displays a broad spectrum of aromas, flavors, and textures that cabernet can show in the Napa Valley.

The 2005 growing season was exceptional in that the climate extremes were unexceptional during the flowering season, the summer, and even through the entire harvest. The relatively cool nature of the growing season delivered slowly ripened grapes with perfectly mature skin and seed tannins a week into November; the color of the resulting wines is notably dark. With higher acid levels and lower sugar levels at the optimum stage of flavor development, the word, “balance”, best describes the overriding theme of the 2005 Cabernet Sauvignon.

Following a seven-day fermentation, the wine was transferred to barrels before initiating the malolactic fermenatation; keeping the wine “dirty” when young greatly increased the impression of roundness and smoothness in the finished wine. The 2005 Napa Valley Cabernet Sauvignon was racked four times in the first year of aging to encourage aromatic and tannin development. It was aged a total of 18 months in a blend of French and American oak barrels.

The wine is brimming with fruit aromas and flavors biased to the black fruit end of the cabernet spectrum: plums, blackberry, black currant. Rich and full-bodied on the palate, this cabernet drinks well on release but will soften and develop with additional age. For those who seek youthful fresh cabernet fruit aromas and a more structured wine, drink it from 2007 through 2011. If you prefer the less fruity, more developed bottle bouquet aromas and a softer, more velvety wine on the palate, drink it from 2012-2022.
David Cronin
Winemaker

203- NO Wine in grocery stores! TN

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:51:11 PDT

Tennessee is debating getting wine in grocery stores. I give my opinions (with a few facts) of why I think that is a BAD decision.

202- Delay on WineSmash

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:50:48 PDT

I want to apologize for not putting a show up for a while. I have bruised ribs and have been taking so much medicine that I can not drink alcohol with it. Since I buy everything myself, I'm not going to waste wine by spitting it out or pouring it down the drain if I don't have to.
I hope to return in a week or two.

Thank you for your patience.
Joe

201- St. Urbans Hof Riesling Auslese

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:50:28 PDT

Wine to help you get through the Tax season!

#200 Papillon vs. Leviathan

joe@winesmash.com (Joe Hendricks) — Fri, 20 Feb 2009 05:00:01 PST

I can't believe it has been 200 episodes already!
I hope you bare with me for a lot more!
Thank you so much for watching.

Joe

Papillon

2005 Papillon

This is our first release of a true Bordeaux style blend.

63% Cabernet Sauvignon
19% Merlot
9% Cabernet Franc
7% Malbec
2% Petite Verdot

#199 Wubeez Cleaning Cloth

joe@winesmash.com (Joe Hendricks) — Thu, 19 Feb 2009 05:00:01 PST

Wuweez cleaning towels for wine glasses.

#198 King Fish Cabernet

joe@winesmash.com (Joe Hendricks) — Mon, 16 Feb 2009 05:00:00 PST

King Fish Cabernet

197- Domaine de la Serre Hypogee 2002

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:49:52 PDT

Domaine de la Serre Hypogee 2002
Côtes de Roussillon Villages (France)

Made from 40% Carignan, 40% Syrah, and 20% Grenache, all from 60 year old plus vines. Rich, heady, and complex, this full-bodied red is a true find. Aromas of blackberries, black plums, and blueberries are balanced by white pepper, tar, smoke and a pleasant, sweet oakiness. The texture is silky, with powerful tannins, perfect acidity, and so much flavor that the first sip is disarming. This wine is just beginning to show off its character, and needs another 10+ years to really shine, so try a bottle know, and save the rest for 2012-2018. This wine is from the Fenouilledes, a region in the North of Roussillon with legendary black schist soil that has historically created the inky, powerful wines used to add body and character to thinner wines from other places (i.e. Burgundy & Bordeaux). Though such practices have long been illegal in France, it is not hard to imagine that just a little of this wine would be enough to make even the most insipid red taste interesting.

196- The Crusher Wines (all of them)

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:49:08 PDT

2007 Cabernet Sauvignon

This wine is a medium brick red hue with a tint of violet. It unfolds with rich aromas of blue fruit – like boysenberry, with an undercurrent of ripe cassis and cedar notes. The palate is sappy and ripe with French oak vanilla and cherry fruit flavors. The tannins are soft on the mid-palate and firm on the finish, providing an opportunity for short term aging.

This approachable Cabernet is very drinkable, despite its youth. It is nicely compliments grilled meats like Rib Eye steak, spit roasted game hen or rosemary chicken breast with fingerling potatoes and sautéed bitter greens.

2007 Petite Sirah

The nose of this inky purple colored wine is rich and complex with aromas of blueberry and cassis with a hint of spearmint. The palate is supple and tannic with lip-smacking caramel and French vanilla sappiness followed by a ripe cassis finish. The wine has balanced acidity and firm tannins and worth aging for a few years.

This Petite Sirah is perfect as an evening sipper. Try it with thin crust pizzettas topped with shaved Asiago cheese and wild mushrooms or Margarita with sun-dried and fresh tomatoes with Opal basil. Enjoying it with good sirloin burger served with white cheddar, smoked bacon and grilled onions is always a sure bet.

2007 Chardonnay

This pale golden colored wine is rich with Tahitian vanilla bean and custard notes, layered with tangerine and pear aromas. The palate has tropical notes of coconut, guava and papaya, finishing with crisp red delicious apple and baked apple pie flavors.

This complex, food friendly Chardonnay is nice on its own, as an aperitif, but it also pairs beautifully with lobster Bisque, Chesapeake Bay crab cakes over wilted arugula, or flatbread with goat cheese and caramelized onions.

2007 Viognier

This pale straw colored wine bears a slight glint of steely blue. Intense aromas of jasmine and clove unfold with hints of apricot and peach. The palate has a luscious, nectar like texture, abundant with apricot grit and sweet white peach flavors, and a finish of star anise, vanilla and juicy Bartlett pear.

This Viognier naturally pairs with Asian cuisine. Enjoy it with Vietnamese chicken sandwich with pickled carrots and cilantro served with green papaya salad, Vegetable Thai curry over jasmine rice or Japanese Miso infused sea bass with a seaweed salad.

195- Colores del Sol Malbec Reserva 2008

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:48:42 PDT

Colores del Sol Malbec

Colores del Sol meaning “Colors of the Sun.” is a Malbec that captured the exciting, alluring qualities of the Malbec grape in a wine which utilized modern, high-quality winemaking. The vineyards in Mendoza are among highest in the world – therefore, closest to the sun where the sun's light is most pure. That pure light reflects from grapes and vines like a starburst, revealing all the colors of the sun. The grapes are watered with pure melted snow channeled from the Andes, using a centuries-old irrigation system inherited from the native settlers, the Huarpes Indians.

194- Asunto de Vino Carmenere 2006

joe@winesmash.com (Joe Hendricks) — Tue, 13 Oct 2009 19:48:23 PDT

Asunto De Vino Carmenere

Tasting Notes
A unique Chilean wine, that is almost black in colour, with hints of exotic spices and a long velvety finish. Soft plum and berry fruit flavours define this smooth easy drinking wine.

Cellaring Potential
An easy drinking wine designed for immediate enjoyment and will also age for several years.

Suggested Food
Ideal with Texmex or spicy foods. Also goes well with hard cheeses or pan fried chicken.
(Available in 750ml packaging)