Florida Jim
Florida Jim
Disclaimer: I am intimately involved with Bevan Cellars (although not financially) and am the winemaker and co-owner of Cowan Cellars. I realize that most winemakers dont do on the board posts regarding their own wines but thats a mold that deserves breaking, IMO, so there you are. Besides, readership here is sufficiently experienced that one can weight my words accordingly.
2008 Bevan Cellars, Cabernet blend (barrel sample):
The cabernet franc that is part of the blend lifts the fruit and cancels out some of the new oak smells and flavors. It still does not lack for oak influence. The textures are very supple and the overall impression is that, even when blending in the glass from the different barrels, the wine will be seamless and integrated.
2008 Bevan Cellars, Merlot (barrel sample):
The triage and bleed on this wine are simply ridiculous only about 30% of the original fruit and juice made the cut. If one wants to learn what merlot can do in Napa Valley, this is the wine to try. A big wine but not in the least unbalanced, very concentrated and texturally smooth with great sustain. It is still very vibrant and youthful and could use a bit of barrel time to meld.
2007 Bevan Cellars, Cabernet Sauvignon Showkett Vnyd.:
Powerfully flavored and scented, excellent balance and textures and good length. A fruit bomb wine but not without nuance.
2007 Bevan Cellars, Syrah Drystack Vnyd.:
Huge wine so black it seems to suck light into it. The wood, which is all new, is almost entirely incorporated and the texture is chewy. Many years to peak but showing this style well now.
Bevan Cellars wines are hallmarked by extremely supple and silky textures; where it seems that the tannins are sweet and well-integrated and the fruit concentration lends to the mouth feel. Although Napa cabernet is not my personal preference and therefore, my experience limited, I do not know of another maker that emphasizes texture to this degree.
2008 Cowan Cellars, Syrah Drystack Vinyd. (barrel sample):
As yet unformed; showing more complexity than the previous vintage but less integration and lighter, more intricate aromatics. Perhaps too early to say, but I think this will fit my personal style requirements better than the 2007; its bright, graceful, and intellectually stimulating.
(Aside: I did not like this wine when it came out of the press but 9 months in barrel have been good to it and I can begin to see this as a more complete wine.)
2008 Cowan Cellars, Skin-fermented Sauvignon Blanc Silver Pines Vnyd. (barrel sample):
Smells like Sancerre; acidic and angular in the mouth with some very earthy/stony/funky flavors and a touch of bitterness. The tannins are evident but not intrusive and the wine has retained its bright yellow color (we did not use an oxidative regimen during fermentation). It has softened and become more flavorful since last tasting (3 months ago) but it needs a lot more time in barrel. Im not sure where this is headed and Im not sure I like it.
2007 Cowan Cellars, Syrah Drystack Vnyd.:
A different clonal selection than the 2008 vintage, this wine is very aromatic mostly purple scents like lavender and violet; straight-forward in the mouth but pretty and focused in much the same manner as the nose; good length. I am pleased with this; sort of the Beaujolais of syrah (Moulin-a-Vent, if you will) and very easy to drink.
(Aside: it now appears that our efforts to get this vintage labeled and sold will not be successful. Diane and I have discussed it and I believe we will not offer the wine for sale but rather drink it and use it as samples. There is very little of it and rather than try anymore of a dance with the labeling authorities, we think it would be nice PR to use it for tastings and give it to friends and those folks who have shown an interest in our wines.)
For those unfamiliar with our wines, we do not use new oak, make every effort to keep our wines below 14% alcohol and use natural methods of vinification.
Best, Jim
2008 Bevan Cellars, Cabernet blend (barrel sample):
The cabernet franc that is part of the blend lifts the fruit and cancels out some of the new oak smells and flavors. It still does not lack for oak influence. The textures are very supple and the overall impression is that, even when blending in the glass from the different barrels, the wine will be seamless and integrated.
2008 Bevan Cellars, Merlot (barrel sample):
The triage and bleed on this wine are simply ridiculous only about 30% of the original fruit and juice made the cut. If one wants to learn what merlot can do in Napa Valley, this is the wine to try. A big wine but not in the least unbalanced, very concentrated and texturally smooth with great sustain. It is still very vibrant and youthful and could use a bit of barrel time to meld.
2007 Bevan Cellars, Cabernet Sauvignon Showkett Vnyd.:
Powerfully flavored and scented, excellent balance and textures and good length. A fruit bomb wine but not without nuance.
2007 Bevan Cellars, Syrah Drystack Vnyd.:
Huge wine so black it seems to suck light into it. The wood, which is all new, is almost entirely incorporated and the texture is chewy. Many years to peak but showing this style well now.
Bevan Cellars wines are hallmarked by extremely supple and silky textures; where it seems that the tannins are sweet and well-integrated and the fruit concentration lends to the mouth feel. Although Napa cabernet is not my personal preference and therefore, my experience limited, I do not know of another maker that emphasizes texture to this degree.
2008 Cowan Cellars, Syrah Drystack Vinyd. (barrel sample):
As yet unformed; showing more complexity than the previous vintage but less integration and lighter, more intricate aromatics. Perhaps too early to say, but I think this will fit my personal style requirements better than the 2007; its bright, graceful, and intellectually stimulating.
(Aside: I did not like this wine when it came out of the press but 9 months in barrel have been good to it and I can begin to see this as a more complete wine.)
2008 Cowan Cellars, Skin-fermented Sauvignon Blanc Silver Pines Vnyd. (barrel sample):
Smells like Sancerre; acidic and angular in the mouth with some very earthy/stony/funky flavors and a touch of bitterness. The tannins are evident but not intrusive and the wine has retained its bright yellow color (we did not use an oxidative regimen during fermentation). It has softened and become more flavorful since last tasting (3 months ago) but it needs a lot more time in barrel. Im not sure where this is headed and Im not sure I like it.
2007 Cowan Cellars, Syrah Drystack Vnyd.:
A different clonal selection than the 2008 vintage, this wine is very aromatic mostly purple scents like lavender and violet; straight-forward in the mouth but pretty and focused in much the same manner as the nose; good length. I am pleased with this; sort of the Beaujolais of syrah (Moulin-a-Vent, if you will) and very easy to drink.
(Aside: it now appears that our efforts to get this vintage labeled and sold will not be successful. Diane and I have discussed it and I believe we will not offer the wine for sale but rather drink it and use it as samples. There is very little of it and rather than try anymore of a dance with the labeling authorities, we think it would be nice PR to use it for tastings and give it to friends and those folks who have shown an interest in our wines.)
For those unfamiliar with our wines, we do not use new oak, make every effort to keep our wines below 14% alcohol and use natural methods of vinification.
Best, Jim