2013 Miner ‘Emily’s Cuvée’ Cabernet Sauvignon.. Love this wine. Still tightly coiled so a 3-hour decant was a must. Plump black cherries, currants, Scottish biscuits, pencil shavings, and earth segue into attractive, full-bodied richness, density, and structure. It develops melted chocolate complexity and tannin lingers on the youthful finish. This is going to be even better in a few years but it’s hard to resist now.. | #vin#vinho#winelovers#wineporn#winetime#wines#winenight#wineaddict@minerfamilywinery
BTW...In case you hadn't heard, if you purchase a half-case of wine (6 bottles) from the Sail to Trail Tasting Lounge you get 10% off of your entire purchase. If you buy a FULL-case, that discount goes up to 20%!
We loved Four Daughters so much the first time we went we had to stop on our way to Minneapolis! This time we got food with our favorite wines (Big Boy Blend and LaCrescent) - everything was fantastic 🍷
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🍴 Cheese and charcuterie board and 4D nachos with sloppy joe meat, smokey cheddar, pickle pico, kettle chips, mustard aioli, and pickled jalapeño
📍 @4daughterswinery (Spring Valley, MN)
This dinner might look fancy, but it was actually so simple! We slow cooked beef short ribs, baked up some Mac and Cheese and roasted asparagus. The dinner was fantastic but this wine was the real winner! We first had @farellavineyard in a small tasting room in downtown Napa ( @outlandnapa...go visit!) and learned about Coombsville, where this Syrah is from. Unfortunately, we only bought two bottles and this was our last. Looks like we need to book another trip to pick up some more! #coombsville#napavalley#syrah#syrahwine#shortribs#macandcheese#comfortfood
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Hello Vigna Bottin Sparkling Versecco NV! ❤️ Fresh and vibrant, with flavours dominated by ripe citrus marmalade and green melon rind notes that run through the roof of your mouth 👌 with an almond skin texture that appears at the back, balanced with elevated pointed acidity and a ripe mineral sea 🌊 spray finish. It leaves your palate revitalised and wanting more 🍇🍷
We’re open today till 5pm
📍Cellar Door 192 Main Road, Willunga #vignabottin#vignabottinwine pic @nesshallgreen
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After a busy morning singing for two church services, Hubby and I went out to my sister's where we had a busy afternoon putting up the new deerstand my awesome brother-in-law built (with some help from hubby and we girls). 🦌 When we got home I sliced up some Italian salamis and cheese 🧀 and Hubby chose the wine. On a blind taste I called it high-quality 2013 Alsace Riesling. 🥂🥂 #grandcru Sometimes everything just feels right. #nailedit#thatsabingo#exploreminnesota
Merlot month rolls on! Anyone else collect verticals? Popped a 2016 tonight. •
@hourglasswine Merlot is some of the best in Napa! Vertical 2009-2017 going minus 2012/2015. Both Bob Foley (pre-2012) and Tony Biagi (2012-present) killing it with this varietal!
Terrfic Oenotheque Brut 1996 from Dom Perignon.
Super precise bubbles with ridiculous texture and mouthwatering acidity..
Tasted multiple times over the past 10 years with pretty much consistent notes. * Score : 97 Point
* Drink : 2020 ~ 2055+
* Comment : Collectable
* Disgorged : 2008
* Grapes : Pinot Noir 50%, Pinot Meunier 5%, Chardonnay 45%
* Wine information
Dom Perignon Oenotheque is a wine that’s late-disgorged after spending extra years in the cellar. In this case, “Oenotheque” refers to the place where the wine was stored for the extra time.
Previously called Oenothèque, the house has labeled its latest vintage re-release P2 and P3.
* Winery history
Dom Pérignon (1638–1715) was a monk and cellar master at the Benedictine abbey in Hautvillers. He pioneered a number of winemaking techniques around 1670—being the first to blend grapes in such a way as to improve the quality of wines, balance one element with another in order to make a better whole, and deal with a number of their imperfections; perfecting the art of producing clear white wines from black grapes by clever manipulation of the presses; enhancing the tendency of Champagne wines to retain their natural sugar in order to naturally induce secondary fermentation in the spring; being a master at deciding when to bottle these wines in order to capture the bubble. He also introduced corks (instead of wood), which were fastened to bottles with hemp string soaked in oil in order to keep the wines fresh and sparkling, and used thicker glass in order to strengthen the bottles (which were prone to explode at that time). The development of sparkling wines as the main style of production in Champagne occurred progressively in the 19th century, more than a century after Dom Pérignon's death.