LabRat 2004 Wellington Cabernet Sauvignon
I'm not a cab lover, so maybe I was a good choice to review this wine.
olives, cheese, seeded crackers
Broccoli with brown butter bread crumbs mixed with fresh grated Parmesan cheese
Grilled rib eye steaks lightly coated with a rosemary rub
Opened wine 1 hour before dinner.
The color was a brighter red than I imagined it would be; a very pretty red color.
Initial aroma was of a traditional Cabernet Sauvignon. I smelled fruit, oak, pepper, and a very earthy almost dirt aroma, which for me was very pleasant. The legs were a bit thin, but kept their shape down the side of the glass.
The initial taste upon opening was earthy and peppery. I knew it needed to breath and would be enjoyable with dinner. The initial mouth feel was chalky and peppery.
1 hour later with dinner: What a transformation! The taste was a bit fruitier, still very earthy, a sweet black pepper taste, some oak, other spices, maybe cinnamon, much more smooth. Very pleasant wine with dinner, and I think the rosemary rub was a nice accompaniment with the earthy flavors. The chalky mouth feel was gone, the tannins smoothed, though not completely. Not knowing much about aging, I would guess this would age well for 3-5 years or so. I could just taste a hint of things to come.
Since mr sanity was away from home, I invited my neighbors to join me for dinner and tasting. They only drink whites. Their initial response upon opening was, "what's that feeling on my tongue? chalk?", but with the meal, they enjoyed the wine very much. On their own, they noticed how much smoother the wine tasted after time and with the food. We gathered around the pond in the garden enjoying the cooler evening air and the remnants of the wine. Fisticuffs ensued over the last glass in the bottle. I would not want to sleep at their house tonight!
I'm sorry about the late post; I had to finally kick out the neighbors. Besides, they were wanting to get in the wine fridge, and see what other Wellington wines were hiding in there. They kept saying, "but we don't usually like reds, why do we like this?" and I was secretly hoping they would not discern the label on the Cuvee R.
This wine was a revelation with the food, and just a hint of what the future holds. Well done, SB, and thanks WD.