Scott Harvey 2006 Barbera Reserve Rat Report
(Hope it's okay to do this in several installments--I want you guys to have SOMETHING while I'm making dinner!)
WW wines I've loved:
Gundlach Bundschu Pinot
Trinitas Old Vine Zin
Trinitas Bigalow (after letting it breathe for an hour)
WW I haven't cared for:
Willamette Valley Vineyards Pinot
Willamette Valley Vineyards Whole Cluster Pinot
Noceto Sangiovese (it was okay)
Got an email Thursday saying I would be ratting a Scott Harvey! Woohoo! Missed the FedEx driver but picked up yesterday evening at the depot, brought it to the parents' place, and after we'd admired it, put it on the counter and let it sit without moving it 'til this afternoon. Don't know whether this will do much to prevent shipping shock, but I did my best.
Got a kick out of the griffin (?) on the top of the cork when I took off the foil. Too bad the ends don’t show once I put the cork in the trivet I’m making. :\ Took a picture but that apparently took the last of my battery, so I'll recharge and upload it in a later installment.
Appearance: Poured a tiny taste. Really rich, deep color, and clearer than I expected from the cork, which was stained the same rich, deep red (not purple). When I tilted my glass (a Riedel "O" Cabernet/Merlot) I could see the wine coating the bottom of the glass, kind of like the "legs" it creates on the sides. First time I've noticed that, though I don't know if it means anything.
Aroma: Some heat on the nose, but like some people on these boards I can usually “tell” whether I’m going to like a wine’s taste at the first sniff. The smell of this=yum.
Taste: Another rat for the Barbera (last night) said there was no fruit, but I disagree. Maybe I just don’t know what “fruit” tastes like? To me this has a juiciness like that of the Trinitas Old Vine Zin that I enjoyed very much. Now I’m really looking forward to this even more! I only took a sip, because I know it needs to breathe. I learned the other night from the Trinitas Bigalow that the Vinturi doesn’t really do enough for some wines; it started out really harsh but after about 45 min. mellowed and was delicious. I already like this one, so--can’t wait (though I will).
bardMom: It’s not real strong or heavy at all--it’s like it’s light. It’s good by itself; I bet it’s great with pizza. Whoo! More! It’s some of the best red I’ve tasted. I’d get some!
bardDad: It’s good.
The olive oil dough for my pizza crust is rising; the pizza itself will have homemade sauce (with some of the last of the Bigalow, garlic, and fresh oregano and basil from bardMom’s herb pot), fresh mozzarella, “baby Bella” mushrooms, Roma tomatoes, and pancetta, baked on a baking stone. :drool:
I know this is a lot; sorry if it's too much. Let me know and I'll make sure the next installment is more to the point--