Mission: To respond thoughtfully and responsibly to my experiences of drinking and dining at restaurants with regard to the quality, service, preparation, presentation and overall experience received thereat. The standpoint is one who respects the crafts of the chef and sommelier and who seeks to understand their choices in the kitchen and cellar and grow in knowledge. In this, I will seek to be fair, reasoned, direct and constructive and aim to keep my ego in check on our mutual journeys through the worlds of food and wine.
Tuesday, July 30, 2013
2008 Alexandria Nicole Quarry Butte with T-Bone steak
Quick note on the 2008 Alexandria Nicole Quarry Butte red blend we had with a T-Bone steak at home last night. We'd bought it from the vineyard during a road trip through Yakima Valley and loved the taste. Figured seven years in bottle was about right.
Predominantly Cabernet Sauvignon with Merlot and Syrah, also small amounts of Malbec, Cab Franc and Petit Verdot. Aged in 60% new French oak and 40% Two year old French Oak for 20 months. Whatever that means.
Lovely voluptuous chewy body, full sweet plums yet low sugar with good acidity, and a chewy finish with velvet tannins. Had that unmistakeable Washington terroir, a rich cherry note in the mouth. Lovely balance with the tannins evened out and the balance probably at its peak. Great with the steak. Sadly was the last bottle, but got some of our favourite Stella Maris tucked away for future steak. Washington red blends are total belter with steak.
Amazon notes say "Quarry Butte is an elegantly expressive five varietal blend that packs a punch for the value, capturing the unique terroir of Destiny Ridge Vineyard. Itas beautiful bouquet is loaded with an alluring, aromatic mix of black currants, vanilla, peppercorn, and cocoa. The palate is ripe with blackberry, cherry, rich and supple tannins, hints of cedar and elegant oak-spice that lead to a balanced structure and lengthy finish."