Sorry for my late note on the 2008 Page Cellars Preface Cabernet Sauvignon. I drank a bottle of this Friday night with some friends, sweet potato fries, and blue cheese and bacon salad.
I have heard a lot about Red Mountain, but haven't had a wine from the area until this bottle. My experience with WA wines in general is quite limited. I have focused more on CA and European areas instead of exploring the other big US wine-producing states.
PnP was quite tight, but dark fruits and oak were very present. An hour and a half in the decanter opened the wine up quite a bit. A mix of dark and red fruits and oak were the primary flavors. The oak wasn't like a 2x4 in the wine, but it is clearly present. I'm guessing it's 100% or close to new barrels. Medium bodied. The finish was nice, the tannins are nicely resolved, no alc heat, and the wine went nicely alone. It didn't hold up very well to the steak -- I assumed at the time due to low acid. I did not know anything about the wine prior to drinking it (price, specs, etc. -- I didn't even check the alc. %). I guessed it would be offered at $25-$30, that the acid level was low (i.e.: high pH number), and that the alc. % wasn't above 14.5%. I was right on all counts. I think that the price is good given the style and comparable wines out there.
The other tasters were split in liking or not liking it. My best friend said he would have never guessed it were a cab. I think it's because it isn't a big, over-the-top fruit monster that many associate with CS these days (I like that style and this isn't it). His wife didn't like it, although SWMBO and her best friend and her husband (my other best friend) all enjoyed it. SWMBO guessed a $25 price.
Overall, I think this is a nice wine. For me, though, the issue is that it kind of sits between two styles. Lots of oak, low acid, but not over the top fruit. I like classicly-styled CS and I like fruit bombs. This is really neither.
I have a feeling that I would like the Syrah much more considering the style the CS was made in. In other words, I think that Syrah could handle this style of wine making better than CS, at least for my palate.
I'd likely grab a set, but I am at 2 cases this month plus lots of wines tyger has for me and SWMBO is going to hang me from a tree as it is.
As always, I'm around so if you want to know specifics, just ask.
Edit: I see mrlbem compares this to Meeker. I would disagree based on the acid. Meeker aciduates (and is very open about doing so) whereas, as I said and as the numbers show, the acid in the CS is quite low. Not a good or bad thing, just trying to give some perspective.
"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke
"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen