Can’t wait to hear the rat reviews considering there is no tasting info whatsoever on any of these on CT.
I’ve been a fan of Dry Creek wines lately, though, so I am hopeful! Though having just broken 300 bottles I need more wine like I need a hole in my head, good reviews could certainly sway me.
Whether a wine is dry or not does not necessarily dictate whether it is jammy. It can be both or neither. These wines are fully dry, but with the fairly high ABV, my guess is that they’ll be fruit-forward, if not jammy.
There is a sandwich shop too far from me in Boulder that was started by firemen called Firehouse Subs. They put together a pretty decent sandwich. I don’t think the sandwiches age very well, however.
Nice TA (almost 7) and pH (< 3.5). Natural or acidified?
I wouldn’t put too much weight on that 14.5% ABV. All three are labeled at 14.5%, and it’s unlikely all 3 would have an identical ABV. I’d treat these as 14%-16% given the 1.5% error permitted.
I’m a fan of Hook & Ladder ever since I found them at a wine tasting. I had the cab at a steakhouse last week and it was excellent. Not too big. I’m excited to try the rest of their lineup.
We had this Cabernet at a local place called “Hook and Ladder”. They carry this wine as their “house” wine since the name is the same.
My recollection was that it was not a real fruit forward wine. A nice well integrated wine. I would have liked to aerate or decant, and it was clearly better after an hour as we were finishing the meal and the bottle.