85% Cabernet Sauvignon, 9% Merlot, 5% Cabernet Franc, 1% Petite Verdot, from a Magnum

A serious cabernet in a read-to-drink style. Deep purple/red. Black currant and blackberry nose; absolutely classic Napa cabernet. Juicy mouthfeel with a framework of fine but nicely perceptible tannins and acidity. Opened over time to deliver secondary spices; clove, cinnamon and rosemary. Thankfully no green flavors, and no oak monster.

A perfect steak wine, and exemplary in it’s flavor profile and character. Really fun to drink, reminding me of a more focused and linear Prisoner. And the larger format was sweet. Worth seeking out.

~$17US Claret blend: 53% Cabernet Sauvignon, 17% Merlot, 10% Cabernet Franc, 10% Petit Verdot, and 10% Malbec, Columbia Valley, Washington

Nose: Black currant, bell peppers, pine sap
Palate: No doubt the strong suite here: Well-integrated tannins, smooth and round on the palate. Bell pepper again.
Finish: Slightly artificial caramel and vanilla notes detract from the overall restraint and balance

Easy-drinking. Well-crafted, generous, and balanced. A terrific value, but not blowing my mind with any 1 aspect or an overall impression…

~$22US 100% Petit Verdot, South Australia, Australia

Purchased “for educational purposes”; I rarely see single-variety Petit Verdot, especially from South Australia, so this was really a curiosity. Great deep red, garnet color. Opaque. The nose was interesting - my initial reaction was Shiraz-like, big, with spices and lush red and black fruits. Some veggy notes also - sugar-snap peas, and tomatoes. Then the oak-beastie busted in…and made it’s presence known. With a little air, the oak played out via vanilla and butterscotch notes, growing equal to the fruits. Berry-fruit trifle with butterscotch custard. The palate showed that this indeed is a big wine - not a fruit bomb, but a sturdy, fruity, oaky, tannic sweet-and-sour bomb. The components, including a welcomed acidity, were held in fairly good balance and integration. Leather, Spanish cedar, blueberry and black cherry flavors abounded. Only the finish was a little awkward, with juicy fruit notes at odds with aggressive mouth-drying tannins. I like this wine - while the oak was probably a bit over-the-top, it all came together tasting delicious.

A well-crafted wine that showed Petit Verdot’s strengths in a big way, without revealing the deficiencies.

Retasted on day 2 (Vac-u-vinned)
Deliciousness greatly reduced. Only over-oakiness remained, with massive butterscotch and a hint of cherry. Disjointed.

~ $18US Paso Robles 50% Cabernet Sauvignon / 45% Merlot / 5% Petit Verdot

This Bordeaux-via-Cali blend poured a bricky-red colour and presented a strong strawberries and cream nose. Tasted very red-fruity and juicy, then a huge burst of super-woody oak. The wood gave some vanilla and creaminess, and there was little structure and balance. The flavors felt very disjointed and awkward - almost like they combined 2 entirely different wines to make it (a fruit monster and oak monster). Definitely a learning experience, and not my favorite in style.

Like eating a strawberry shortcake in the lumber aisle of Home Depot.