http://www.creovino.com Wine Making, Recipes and General discussions about wine. Sat, 13 Mar 2010 15:34:03 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://chezraywinery.blogspot.com/2008/07/review-and-rating-chez-ray-m5-merlot.html http://chezraywinery.blogspot.com/2008/07/review-and-rating-chez-ray-m5-merlot.html#comments Sun, 03 Jan 2010 20:45:00 +0000 Ben tag:blogger.com,1999:blog-17085756.post-5083372710066440011 here and its making was described here.

Let's see what it brings to the table: In the glass, it is a deep magenta with dark purple tinged highlights. The aromas is beefy, sweet, fruity, oaky, chocolate and slightly dark - a nice combo! On the palate, the first note is an extracted, lightly acidic plum, pushed along by the deeper cocoa notes. Finish seems to fade, but comes back on a substantive rebound. I do believe this could use another 2 years of age; still, I would stay with it for an entire tasting - thus four stars out of five.

---------------------------
Updated review, February, 2009: Now medium dusty red in the glass. Beguiling aroma has the same characteristics as above. On the palate, a sweet, full, just-slightly-tangy front, laden with full fruit and sizable tannin blast. Wow, extracted, lengthy finish, bringing back chocolate cherries. Outstanding. Still good for time in the bottle. Showing its stuff very well. Still four stars.

---------------------------
Updated review, January, 2010: Now just about three years from bottling.  Comparable color.  Now thick beef blood comes through first and brilliantly on the nose.  Awesome.  The palate shows a more viscous start, thick chocolate-coated ripe plums.  Tannins and acids move to the cheeks for a long close.  Excellent, and yet still evolving.

]]> here and its making was described here.

Let's see what it brings to the table: In the glass, it is a deep magenta with dark purple tinged highlights. The aromas is beefy, sweet, fruity, oaky, chocolate and slightly dark - a nice combo! On the palate, the first note is an extracted, lightly acidic plum, pushed along by the deeper cocoa notes. Finish seems to fade, but comes back on a substantive rebound. I do believe this could use another 2 years of age; still, I would stay with it for an entire tasting - thus four stars out of five.

---------------------------
Updated review, February, 2009: Now medium dusty red in the glass. Beguiling aroma has the same characteristics as above. On the palate, a sweet, full, just-slightly-tangy front, laden with full fruit and sizable tannin blast. Wow, extracted, lengthy finish, bringing back chocolate cherries. Outstanding. Still good for time in the bottle. Showing its stuff very well. Still four stars.

---------------------------
Updated review, January, 2010: Now just about three years from bottling.  Comparable color.  Now thick beef blood comes through first and brilliantly on the nose.  Awesome.  The palate shows a more viscous start, thick chocolate-coated ripe plums.  Tannins and acids move to the cheeks for a long close.  Excellent, and yet still evolving.

]]> http://chezraywinery.blogspot.com/2008/07/review-and-rating-chez-ray-m5-merlot.html/feed 0 http://chezraywinery.blogspot.com/2008/08/2005-windsor-russian-river-cabernet.html http://chezraywinery.blogspot.com/2008/08/2005-windsor-russian-river-cabernet.html#comments Sat, 05 Dec 2009 22:36:00 +0000 Ben tag:blogger.com,1999:blog-17085756.post-3520455797259414296 Original Review, August, 2008: This is second sampling of the 2005 Windsor Russian River Cabernet Franc, Sonoma County, CA. Grapes were frozen from Brehm Vineyards. First tasting was during our 2005 vintage blending party in the fall of 2006.

Let's see how it's doing with a bit of age. In the glass, this is quite light and translucent, with colors of brick and red. Aroma is fruity, moderately bright, with a blast of medium-toasty oak. On the palate, the first note is a sweet blast of bright fruit in the middle of your mouth. That sweet friendliness slides along your tongue and to the sides of your mouth. There it delivers just a pinch of cheek-tightening acid. Flavors are rich, ripe blackberry and red cherries. Tannins seem mild, but moderate additional aging certainly seems possible. Three stars out of five on the Spirit of Wine scale, with an additional plus for friendly approachability.


During the blending party, we said: "fruit, light aroma, nice tannin balance (*), flavorful, high tannin, alcohol (85), cherry/cab, mid tight tannin, mid fruit, mid acid, mid alcohol, richest so far".
------------------------------
Updated Review, January, 2009: Medium red in the glass, seems to have picked up a bit of deepness in the middle. Aromas are now more serious, inky, with oak/alcohol overlay. On the palate, this is tight, taut, pulling at the sides of your cheek and your tongue. It's saying "feed me, feed me". It wants. What I think it wants is time. It's not a time for it to yield,
though. I'll leave the score, but definitely put it away for awhile. A pretty long while.

------------------------------
Another updated review, December, 2009: Still medium red. Aromas still have a now-richer inkiness, with oak and black cherry notes, along with a brighter red berry twang. Now a yeast cherry creaminess - not sweet though - comes across in the mid-palate. Plays with the cherry fruit on the sides of your cheeks. Tannins and acids freeze-frame the taut fruit, holding it in your cheeks til the next sip. Serious stuff, now becoming drinkable. Decant opens it up even further. Yum. Classic California cabernet. Four stars now with the additional bottle age. Could be good for a few more years too. Whoohoo!

]]> Original Review, August, 2008: This is second sampling of the 2005 Windsor Russian River Cabernet Franc, Sonoma County, CA. Grapes were frozen from Brehm Vineyards. First tasting was during our 2005 vintage blending party in the fall of 2006.

Let's see how it's doing with a bit of age. In the glass, this is quite light and translucent, with colors of brick and red. Aroma is fruity, moderately bright, with a blast of medium-toasty oak. On the palate, the first note is a sweet blast of bright fruit in the middle of your mouth. That sweet friendliness slides along your tongue and to the sides of your mouth. There it delivers just a pinch of cheek-tightening acid. Flavors are rich, ripe blackberry and red cherries. Tannins seem mild, but moderate additional aging certainly seems possible. Three stars out of five on the Spirit of Wine scale, with an additional plus for friendly approachability.


During the blending party, we said: "fruit, light aroma, nice tannin balance (*), flavorful, high tannin, alcohol (85), cherry/cab, mid tight tannin, mid fruit, mid acid, mid alcohol, richest so far".
------------------------------
Updated Review, January, 2009: Medium red in the glass, seems to have picked up a bit of deepness in the middle. Aromas are now more serious, inky, with oak/alcohol overlay. On the palate, this is tight, taut, pulling at the sides of your cheek and your tongue. It's saying "feed me, feed me". It wants. What I think it wants is time. It's not a time for it to yield,
though. I'll leave the score, but definitely put it away for awhile. A pretty long while.

------------------------------
Another updated review, December, 2009: Still medium red. Aromas still have a now-richer inkiness, with oak and black cherry notes, along with a brighter red berry twang. Now a yeast cherry creaminess - not sweet though - comes across in the mid-palate. Plays with the cherry fruit on the sides of your cheeks. Tannins and acids freeze-frame the taut fruit, holding it in your cheeks til the next sip. Serious stuff, now becoming drinkable. Decant opens it up even further. Yum. Classic California cabernet. Four stars now with the additional bottle age. Could be good for a few more years too. Whoohoo!

]]> http://chezraywinery.blogspot.com/2008/08/2005-windsor-russian-river-cabernet.html/feed 0 http://chezraywinery.blogspot.com/2007/05/rating-2005-chez-ray-wine-kit.html http://chezraywinery.blogspot.com/2007/05/rating-2005-chez-ray-wine-kit.html#comments Fri, 04 Dec 2009 22:55:00 +0000 Ben tag:blogger.com,1999:blog-17085756.post-3796109680876796894 Winexpert instructions.

I did not use the bentonite for clearing and I made it to about 5.5 gallons rather than 6 gallons. The major change I made was to add a bunch of skins from my own Lodi and Napa fermentation to potentially give this a bit more aromatic and tannin "punch". We'll see what came of all this...

Color is an even deep red. While swirling, grape juice aromas jump out of the glass. On closer examination, aroma is a mild liquor-like cherry, maybe like smelling the inside of a chocolate-covered cherry, but without the chocolate. The favor fills the mouth with a round, smooth touch, no complexity, no aromas, but big and round in the middle. Just a touch of cherry around the edges. And a finish that flits past you before you even notice.

In total, this is like some kind of mixture of wine, grape juice and new port. Not quite wine; but not quite a liquor either. Not something to write home about; but not a total abomination. For ratings, I'm stuck between two-plus and three-minus. I guess I'd open another bottle, so that's three-minus. (But, to give full disclosure, part of the reason I'd so readily open to another bottle is probably that I've got a couple dozen of them from the five-gallon batch!)

For comparison, here's what the manufacturer says about this bag 'o juice:"Our Cab has trademark black currant and cherry flavors, but its true triumph is the subtle weave of complex flavor compounds that contribute to the overall experience. Oak and tannins, pepper and spice, combining structure and rich fruit for a red wine that dazzle from first aroma to long elegant finish."

Well, that sounds a bit "je ne sais quoi" to me!
---------------------------------

Updated Review, October, 2008: Still a nice mid-palate, round and cherry. Not enough before or after, though.
---------------------------------

Updated again, December, 2009:

In the glass: Deep blood red and purple, opaque from within about a quarter inch of the glass edge.

On the nose: Poured without a decant and swirled vigorously, still has that cherry cordial element.

On the palate: Think now more like a cherry caramel, sweetness lifts up and to the top of your palate, with light acids descending.

And the finish: Seems a bit longer than I noted before, with light caramel drifting away.

In summary: Not so bad an experience overall. I'd go with three stars on the five-star Spirit of Wine scale. It has actually held up pretty well to the four years in bottle.

]]> Winexpert instructions.

I did not use the bentonite for clearing and I made it to about 5.5 gallons rather than 6 gallons. The major change I made was to add a bunch of skins from my own Lodi and Napa fermentation to potentially give this a bit more aromatic and tannin "punch". We'll see what came of all this...

Color is an even deep red. While swirling, grape juice aromas jump out of the glass. On closer examination, aroma is a mild liquor-like cherry, maybe like smelling the inside of a chocolate-covered cherry, but without the chocolate. The favor fills the mouth with a round, smooth touch, no complexity, no aromas, but big and round in the middle. Just a touch of cherry around the edges. And a finish that flits past you before you even notice.

In total, this is like some kind of mixture of wine, grape juice and new port. Not quite wine; but not quite a liquor either. Not something to write home about; but not a total abomination. For ratings, I'm stuck between two-plus and three-minus. I guess I'd open another bottle, so that's three-minus. (But, to give full disclosure, part of the reason I'd so readily open to another bottle is probably that I've got a couple dozen of them from the five-gallon batch!)

For comparison, here's what the manufacturer says about this bag 'o juice:"Our Cab has trademark black currant and cherry flavors, but its true triumph is the subtle weave of complex flavor compounds that contribute to the overall experience. Oak and tannins, pepper and spice, combining structure and rich fruit for a red wine that dazzle from first aroma to long elegant finish."

Well, that sounds a bit "je ne sais quoi" to me!
---------------------------------

Updated Review, October, 2008: Still a nice mid-palate, round and cherry. Not enough before or after, though.
---------------------------------

Updated again, December, 2009:

In the glass: Deep blood red and purple, opaque from within about a quarter inch of the glass edge.

On the nose: Poured without a decant and swirled vigorously, still has that cherry cordial element.

On the palate: Think now more like a cherry caramel, sweetness lifts up and to the top of your palate, with light acids descending.

And the finish: Seems a bit longer than I noted before, with light caramel drifting away.

In summary: Not so bad an experience overall. I'd go with three stars on the five-star Spirit of Wine scale. It has actually held up pretty well to the four years in bottle.

]]> http://chezraywinery.blogspot.com/2007/05/rating-2005-chez-ray-wine-kit.html/feed 0 http://chezraywinery.blogspot.com/2009/06/blending-2005s-tough-work-but-someones.html http://chezraywinery.blogspot.com/2009/06/blending-2005s-tough-work-but-someones.html#comments Sun, 07 Jun 2009 22:42:00 +0000 Ben tag:blogger.com,1999:blog-17085756.post-5200402301052115970 Further explore wine blending.

Start with eight or ten single varietals from a vintage that is getting ready to be drinkable, line 'em up and figure out the blends that may work. A hundred sips later, you may have a few workable blends.

Indeed, for the 2005's, I did manage a couple worth noting.

PM5 (Carneros Sonoma Pinot Noir(P5)/Carneros Napa Merlot 2005 (M'5)): First, the Sonoma Pinot Noir (P5) is still taut - but mixing with 1/2 measure of another bright varietal, the Carneros Napa Merlot (M'5) gives it just a bit of fruit and brightness. So this combo, which I'll code as PM5, is probably a good serving option for the 2005 Pinot Noir for the longer term. Corlor is deep ruby red. Aromatics are subtle, with a touch of red currant fruit. Bright palate, but spreading clean fruit in the middle. Still some tannins for age. Clean finish. I like this better than either of the components, so that makes for a successful blend.

B5 (Bordeaux blend 2005: State Lane Yountville Napa Cabernet Sauvignon (CS5)/Carneros Sonoma Merlot (M5)/Russian River Sonoma Cabernet Franc (F5)): Each of these wines had a similar style - ready to drink, silky, lightly aromatic. Together, they comprise an excellent blend. In the glass, very deep red, hints of brick. Aromas are solid, sweet and yielding, just a little bit leafy. On the palate, a lightly sweet, bold and balanced attack in the front - wonderful tannins, aromatic deep red fruits, outstanding lingering finish. One of the best ever from Chez Ray! Each of the components is an outstanding offering in its own right, but I loved the balance in the blend.

A5 (Aromatic blend 2005: Russian River Sonoma Zinfandel (Z5)/Rutherford Napa Cabernet Sauvignon (CR5)): Both of these wines were stand-outs as aromatically-rich, quite youthful, bright wines. The combo makes a uniquely potent, aromatic blend. Color is very deep red, almost opaque. Nose is rich, sweet and inky - black sweet ink that you want to guzzle from the fountain pen like it's a lick'em'aid stick. On the palate, a sweet, viscous, peppery assault runs across your mouth. The powerful tannins stick to the roof and sides of your mouth, bringing the rich, black nectar slowly down. Takes a minute or more to dislodge from the crevices. Awesomely lingering finish. Not for the faint of heart. Sweet steroids. Can mellow out for years to come.

]]> Further explore wine blending.

Start with eight or ten single varietals from a vintage that is getting ready to be drinkable, line 'em up and figure out the blends that may work. A hundred sips later, you may have a few workable blends.

Indeed, for the 2005's, I did manage a couple worth noting.

PM5 (Carneros Sonoma Pinot Noir(P5)/Carneros Napa Merlot 2005 (M'5)): First, the Sonoma Pinot Noir (P5) is still taut - but mixing with 1/2 measure of another bright varietal, the Carneros Napa Merlot (M'5) gives it just a bit of fruit and brightness. So this combo, which I'll code as PM5, is probably a good serving option for the 2005 Pinot Noir for the longer term. Corlor is deep ruby red. Aromatics are subtle, with a touch of red currant fruit. Bright palate, but spreading clean fruit in the middle. Still some tannins for age. Clean finish. I like this better than either of the components, so that makes for a successful blend.

B5 (Bordeaux blend 2005: State Lane Yountville Napa Cabernet Sauvignon (CS5)/Carneros Sonoma Merlot (M5)/Russian River Sonoma Cabernet Franc (F5)): Each of these wines had a similar style - ready to drink, silky, lightly aromatic. Together, they comprise an excellent blend. In the glass, very deep red, hints of brick. Aromas are solid, sweet and yielding, just a little bit leafy. On the palate, a lightly sweet, bold and balanced attack in the front - wonderful tannins, aromatic deep red fruits, outstanding lingering finish. One of the best ever from Chez Ray! Each of the components is an outstanding offering in its own right, but I loved the balance in the blend.

A5 (Aromatic blend 2005: Russian River Sonoma Zinfandel (Z5)/Rutherford Napa Cabernet Sauvignon (CR5)): Both of these wines were stand-outs as aromatically-rich, quite youthful, bright wines. The combo makes a uniquely potent, aromatic blend. Color is very deep red, almost opaque. Nose is rich, sweet and inky - black sweet ink that you want to guzzle from the fountain pen like it's a lick'em'aid stick. On the palate, a sweet, viscous, peppery assault runs across your mouth. The powerful tannins stick to the roof and sides of your mouth, bringing the rich, black nectar slowly down. Takes a minute or more to dislodge from the crevices. Awesomely lingering finish. Not for the faint of heart. Sweet steroids. Can mellow out for years to come.

]]> http://chezraywinery.blogspot.com/2009/06/blending-2005s-tough-work-but-someones.html/feed 0 http://chezraywinery.blogspot.com/2007/04/rating-2005-chez-ray-pinot-noir.html http://chezraywinery.blogspot.com/2007/04/rating-2005-chez-ray-pinot-noir.html#comments Sun, 07 Jun 2009 16:58:00 +0000 Ben tag:blogger.com,1999:blog-17085756.post-8491401768351278378 Brehm frozen grape series. Early tasting notes from our tasting party are here. Wine is medium brick in color. The nose pushes smoky fruit. On the palate, the tannins are most noticeable, a smoky fruit comes second. But the fruit is very shy. The acidity is bracing and the wine is powerfully dry - kind of like taking raspberries, removing their sugar, then drying them. We're still waiting for the sun to shine on the fruit in this one. I'm not sure that aging will do it. Two and a half stars out of five.


--------------
Updated Review, Sept 2008: Color and aromas are consistent with 2007 tasting. Interesting in the palate, though... the middle is still smoky and charred, but surrounded now with a sweeter, almost round berry fruit. Still acidic, but now it's at least wearing clothes. Moving to three stars because it has regained promise for the future.

--------------
Updated Review, Nov 2008: Color consistent. Aroma picking up a bit of smoky basement overtones. Fruit still building. Recommend another couple of years and/or blend with a too-fruit-forward wine - perhaps the Lodi Zin. Hmmm...

OK, just tried the blend: 2005 Pinot Noir plus 2005 Lodi Zinfandel, 65/35. Color: pale red. Aroma: basement with a fruit lift. Palate: still stingy, puckery tannins, now with a hint of fruit. At 50/50 blend: Color: paler red. Aroma: fruity with a charcoal twist. Palate: Light fruit middle at first, follows with a touch of charry acids. Pleasant, but seems to have lost the pinot noir character. Thus, I would stick with the 65% pinot noir/ 35% zinfandel as the preferred mix.

--------------
Updated Blend, June 2009: Tried a 65% P5 2005 Pinot Noir with 35% Z5 2005 Russian River Zinfandel - similar to the blend above, but with the Lodi zin substituted with the Russian River zin. Color: medium red. Aroma: bright zin vegetable. Palate: Tight acidic fruit in center, but sweetening just a touch at the edges. Better than P5 alone; not as nice as Z5 alone.

]]> Brehm frozen grape series. Early tasting notes from our tasting party are here. Wine is medium brick in color. The nose pushes smoky fruit. On the palate, the tannins are most noticeable, a smoky fruit comes second. But the fruit is very shy. The acidity is bracing and the wine is powerfully dry - kind of like taking raspberries, removing their sugar, then drying them. We're still waiting for the sun to shine on the fruit in this one. I'm not sure that aging will do it. Two and a half stars out of five.


--------------
Updated Review, Sept 2008: Color and aromas are consistent with 2007 tasting. Interesting in the palate, though... the middle is still smoky and charred, but surrounded now with a sweeter, almost round berry fruit. Still acidic, but now it's at least wearing clothes. Moving to three stars because it has regained promise for the future.

--------------
Updated Review, Nov 2008: Color consistent. Aroma picking up a bit of smoky basement overtones. Fruit still building. Recommend another couple of years and/or blend with a too-fruit-forward wine - perhaps the Lodi Zin. Hmmm...

OK, just tried the blend: 2005 Pinot Noir plus 2005 Lodi Zinfandel, 65/35. Color: pale red. Aroma: basement with a fruit lift. Palate: still stingy, puckery tannins, now with a hint of fruit. At 50/50 blend: Color: paler red. Aroma: fruity with a charcoal twist. Palate: Light fruit middle at first, follows with a touch of charry acids. Pleasant, but seems to have lost the pinot noir character. Thus, I would stick with the 65% pinot noir/ 35% zinfandel as the preferred mix.

--------------
Updated Blend, June 2009: Tried a 65% P5 2005 Pinot Noir with 35% Z5 2005 Russian River Zinfandel - similar to the blend above, but with the Lodi zin substituted with the Russian River zin. Color: medium red. Aroma: bright zin vegetable. Palate: Tight acidic fruit in center, but sweetening just a touch at the edges. Better than P5 alone; not as nice as Z5 alone.

]]> http://chezraywinery.blogspot.com/2007/04/rating-2005-chez-ray-pinot-noir.html/feed 0 http://chezraywinery.blogspot.com/2009/05/chez-ray-russian-river-windsor.html http://chezraywinery.blogspot.com/2009/05/chez-ray-russian-river-windsor.html#comments Sat, 30 May 2009 23:27:00 +0000 Ben tag:blogger.com,1999:blog-17085756.post-5983567967356128923 here.

Let's see how it's doing with a couple of years of age...

In the glass, it is deep magenta with a touch of rust color. Aromas are bold, purple-inky and wildly alcoholic. Keep the lit matches away! Fruit is a bright blackberry.

Upon sipping, this zinfandel slides to the middle of your palate, emitting minerally, smooth, liquor-like drapes of sweet, easy fruit. Acids and tannins are hidden entirely, but you feel they are underneath, pumping up the intensity. Finishes with a clean metal sheen, touches with glints of fruit. Four stars on the Spirit of Wine scale. Quite ready to drink now, though another year or two in bottle won't seem to hurt anything.

]]> here.

Let's see how it's doing with a couple of years of age...

In the glass, it is deep magenta with a touch of rust color. Aromas are bold, purple-inky and wildly alcoholic. Keep the lit matches away! Fruit is a bright blackberry.

Upon sipping, this zinfandel slides to the middle of your palate, emitting minerally, smooth, liquor-like drapes of sweet, easy fruit. Acids and tannins are hidden entirely, but you feel they are underneath, pumping up the intensity. Finishes with a clean metal sheen, touches with glints of fruit. Four stars on the Spirit of Wine scale. Quite ready to drink now, though another year or two in bottle won't seem to hurt anything.

]]> http://chezraywinery.blogspot.com/2009/05/chez-ray-russian-river-windsor.html/feed 0 http://chezraywinery.blogspot.com/2007/04/rating-2005-chez-ray-rutherford-bench.html http://chezraywinery.blogspot.com/2007/04/rating-2005-chez-ray-rutherford-bench.html#comments Fri, 29 May 2009 23:11:00 +0000 Ben tag:blogger.com,1999:blog-17085756.post-6688195067943483425
Original Review, April, 2007: This is from the Brehm frozen grape series, with early tasting notes here. The 2005 Chez Ray Rutherford Cabernet Sauvignon is made from frozen Brehm Vineyard grapes, fermented in a combination of D254 and D80 yeasts with two weeks of extended maceration (process here).

This is opaque black almost to the edges. The nose is emitting an incredible black inky violet aroma into the room. On the palate, this is pure aromatic ink, with slight yeast overtones. Drills into all your mental crevices with a lasting, sleek finish. Wow. Best so far from Chez Ray. Four stars with a plus for promise on the Spirit of Wine scale. Looking forward to watching this one over time.

----------------------------------

Updated October, 2008: A year and a half later. Still almost black in the glass, with purple glint at edge. Black ink is still the predominant aroma. The palate has a minerally cast, resolving to a slate-y, purple ink at the edges. The finish has that inkiness slowly trailing along a slow curve til it disappears at the horizon. Still four stars, but removing the plus, as it seems to be showing its true self now.

----------------------------------
Updated January, 2009: With lengthy decanting, the Chez Ray Rutherford Bench picks up serious chocolate and dark berry. Swirling depths. Very cool indeed.

----------------------------------
Updated, May, 2009: In the glass, the Rutherford cab is deep red, bordering on opaque in the middle. Aromas are muddled fruit and vegetables, quite sweet in style. The palate is round - it brings a bit of milk chocolate to the forefront, with balancing tannins and light acids touching the cheeks. Finish is actually quite lengthy. Awesome. Still four stars for sure, bringing the plus back for its happy balance.

]]>
Original Review, April, 2007: This is from the Brehm frozen grape series, with early tasting notes here. The 2005 Chez Ray Rutherford Cabernet Sauvignon is made from frozen Brehm Vineyard grapes, fermented in a combination of D254 and D80 yeasts with two weeks of extended maceration (process here).

This is opaque black almost to the edges. The nose is emitting an incredible black inky violet aroma into the room. On the palate, this is pure aromatic ink, with slight yeast overtones. Drills into all your mental crevices with a lasting, sleek finish. Wow. Best so far from Chez Ray. Four stars with a plus for promise on the Spirit of Wine scale. Looking forward to watching this one over time.

----------------------------------

Updated October, 2008: A year and a half later. Still almost black in the glass, with purple glint at edge. Black ink is still the predominant aroma. The palate has a minerally cast, resolving to a slate-y, purple ink at the edges. The finish has that inkiness slowly trailing along a slow curve til it disappears at the horizon. Still four stars, but removing the plus, as it seems to be showing its true self now.

----------------------------------
Updated January, 2009: With lengthy decanting, the Chez Ray Rutherford Bench picks up serious chocolate and dark berry. Swirling depths. Very cool indeed.

----------------------------------
Updated, May, 2009: In the glass, the Rutherford cab is deep red, bordering on opaque in the middle. Aromas are muddled fruit and vegetables, quite sweet in style. The palate is round - it brings a bit of milk chocolate to the forefront, with balancing tannins and light acids touching the cheeks. Finish is actually quite lengthy. Awesome. Still four stars for sure, bringing the plus back for its happy balance.

]]> http://chezraywinery.blogspot.com/2007/04/rating-2005-chez-ray-rutherford-bench.html/feed 0 http://chezraywinery.blogspot.com/2008/07/review-and-rating-chez-ray-m5-merlot_03.html http://chezraywinery.blogspot.com/2008/07/review-and-rating-chez-ray-m5-merlot_03.html#comments Fri, 29 May 2009 23:01:00 +0000 Ben tag:blogger.com,1999:blog-17085756.post-4564391171457508929 here and its making was described here.

This is one of two Carneros merlots I made from 2005. The other one is reviewed here.

Let see what this one is like: In the glass, it is a medium magenta with purple highlights. The aroma is intriguing: "eau de helium" is how I would characterize it; actually seems like you are sniffing inside a balloon! Not a bad aroma, just odd. Let's see, here's the balloon knot, hmmmm, very smooth sides, etc...

Now let's see what the inside of a helium balloon tastes like: most of what you notice first are an onslaught of acids across the palate, this is backed by a tannin finish that further puckers after you're already puckered from the acids. My face is a sorry sight at the moment.

This definitely has structure and acids, but no fruit and no classical aroma of note. I would recommend laying down for a few years. My fingers are crossed, but I'm somewhat dubious. One star out of five on the Spirit of Wine scale, with a plus for hope for the future.

--------------------
Now a year later, late May, 2009: Mid-deep red - serious blood color. Aromas are not helium any longer - deep, serious, subdued black fruit. On the palate, a lifted acid and solid tannic core, but a solid fruit is squeezing up from out of the depths. The combination is taking on a serious, tough sweetness. Clean finish. Quite intriguing. Time will still help. Now three stars. Good promise for future.

]]> here and its making was described here.

This is one of two Carneros merlots I made from 2005. The other one is reviewed here.

Let see what this one is like: In the glass, it is a medium magenta with purple highlights. The aroma is intriguing: "eau de helium" is how I would characterize it; actually seems like you are sniffing inside a balloon! Not a bad aroma, just odd. Let's see, here's the balloon knot, hmmmm, very smooth sides, etc...

Now let's see what the inside of a helium balloon tastes like: most of what you notice first are an onslaught of acids across the palate, this is backed by a tannin finish that further puckers after you're already puckered from the acids. My face is a sorry sight at the moment.

This definitely has structure and acids, but no fruit and no classical aroma of note. I would recommend laying down for a few years. My fingers are crossed, but I'm somewhat dubious. One star out of five on the Spirit of Wine scale, with a plus for hope for the future.

--------------------
Now a year later, late May, 2009: Mid-deep red - serious blood color. Aromas are not helium any longer - deep, serious, subdued black fruit. On the palate, a lifted acid and solid tannic core, but a solid fruit is squeezing up from out of the depths. The combination is taking on a serious, tough sweetness. Clean finish. Quite intriguing. Time will still help. Now three stars. Good promise for future.

]]> http://chezraywinery.blogspot.com/2008/07/review-and-rating-chez-ray-m5-merlot_03.html/feed 0 http://chezraywinery.blogspot.com/2009/04/2005-2006-blends.html http://chezraywinery.blogspot.com/2009/04/2005-2006-blends.html#comments Wed, 08 Apr 2009 01:19:00 +0000 Ben tag:blogger.com,1999:blog-17085756.post-4281539948221828343
Meritage B, 2006: Lodi Zinfandel w/stems, Sangiacomo Vineyards Carneros Sonoma Merlot, Hopland Vineyards Mendicino Cabernet Sauvignon, Yakima Valley Prosser WA Merlot.

Meritage A, 2005/6: 2006 Suscol Ranch Merlot Napa CA, 2006 Alexander Valley Syrah Sonoma CA, 2006 State Lane Yountville Napa Cabernet Sauvignon, 2006 Old Hill Glen Ellen Sonoma CA Cabernet Sauvignon, 2005 Caldwell Napa CA Cabernet Sauvignon, 2005 Las Brisas Merlot Carneros Sonoma County CA,2005 State Lane Yountville Napa CA Cabernet Sauvignon

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Meritage B, 2006: Lodi Zinfandel w/stems, Sangiacomo Vineyards Carneros Sonoma Merlot, Hopland Vineyards Mendicino Cabernet Sauvignon, Yakima Valley Prosser WA Merlot.

Meritage A, 2005/6: 2006 Suscol Ranch Merlot Napa CA, 2006 Alexander Valley Syrah Sonoma CA, 2006 State Lane Yountville Napa Cabernet Sauvignon, 2006 Old Hill Glen Ellen Sonoma CA Cabernet Sauvignon, 2005 Caldwell Napa CA Cabernet Sauvignon, 2005 Las Brisas Merlot Carneros Sonoma County CA,2005 State Lane Yountville Napa CA Cabernet Sauvignon

]]> http://chezraywinery.blogspot.com/2009/04/2005-2006-blends.html/feed 0 http://chezraywinery.blogspot.com/2009/02/chez-ray-stage-gulch-syrah-review-and.html http://chezraywinery.blogspot.com/2009/02/chez-ray-stage-gulch-syrah-review-and.html#comments Wed, 18 Feb 2009 03:03:00 +0000 Ben tag:blogger.com,1999:blog-17085756.post-3812590186474088922
Up front, you detect leather and roast beef. The palate is fat with a lengthy middle. Finish is clean and hints of vanilla fruit. Four stars out of five.

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Up front, you detect leather and roast beef. The palate is fat with a lengthy middle. Finish is clean and hints of vanilla fruit. Four stars out of five.

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