1- Cinnabar "Mercury Rising" (Saragtoga, California):
From a Magnum- This is a Bordeaux style red from the Santa Cruz Mtns of California. This has a bit of special meaning as it was the first magnum I had ever gotten. While staying at the winery back in 2001 I was given this as a gift. I will say i am a bit biased on this one as I am good friends with the, now former, vineyard manager and his family. I have them to thank for getting me into wine.
Anyway, This was a nice medium bodied wine that is probably just past it's peak. But was enjoyable none the less. I gave it a 88. 2- Vinhos-Sogrape 1999 Reserve Douro:
This is a medium ruby color with a bit of spice on the nose. For a 1999 it still has a bit too much heat on the palate for my likes. But, overall it was a good Douro red for the price. With that said, I think for a couple dollars more the Niepoort Vertente is much better. Nothing flashy but a decent 87 pts.
3- Buehler Vineyards 2003 Zinfandel (Napa Valley, California):
A dark one all the way. This a a decent Zin with lots of fruit of blackberry, plums, and a nice touch of spice. still has lots of life left so I will hold onto my last one for about a year and retry. Gave it an 88...not sure why Wine Spectator gave this one a 93?
4- Elyse 2002 Zinfandel Port (Napa Valley, California):
I'm not big on Zinfandel ports but I am a big fan of Elyse wines and one of my guests brought this over. The 2002 vintage is the first attempt by Elyse to make a fortified wine and they did a good job. If you like Zinfandel you will probably love this one. Very nicely integrated and loaded with fruit. I think it really exceled on the mid-palate and then a nice long finnish. One of the top california ports I have had. 91 pts.
Taylor 1983 VP:
Boy, was this bad boy really a pale ruby when I decanted it. Way too pale for a declared VP this young. The raisin nose was the best thing about this one. Initially nice fruit on the front of the palate then the heat really kicked in. Even after 5 hours of decanting (and tasting the nex morning) the heat never left and left the finish quite short and full of heat. This is past it's prime. I have one left and will drink it very soon. I suggest if you have one to drink up now. I give it 87 at this stage in its life, and that is being nice.
