Three quickies

Here are 3 quickies* I put together for the Cellar Wine Club September allotment:

2009 Flaherty Red (blend of Syrah, Cabernet Sauvignon and Tempranillo)

With fruit reminiscent of summer berries but spice that screams fall, this wine seems tailor 

made to drink now. This is SO well balanced that it comes across as pleasant,
polite and pretty- the Miss Manners of red wine... not to suggest it's dull... there is
TONS going on in this glass but since one component isn’t sticking out more than the
others it's difficult to differentiate flavors - it just gives you a feeling. Syrah
and Tempranillo are so dominant, the cab is really hidden- lets say it lends its
structure to this red while soft, jammy Syrah and herbal, spicy Tempranillo take the reins
and drive.

2011 Talinay Sauvignon Blanc

This thing is bright, baby! wet, fresh green grass mixed with honeydew, Serrano pepper and
fresh squeezed lime... It's like the A.D.D. kid that missed his meds for the day and he's
giving you everything all at once. This slows a bit on the palate as its surprisingly soft
and round texture allow your senses to slow down and relax. That zippy entry and Sauv
Blanc acid keep this young'n kicking and (dare I say it) makes me think of warm summer
months (in some other state, obviously). Seashell minerals and clean, clean fruit

make this more appetizing than water when you're parched.

2010 Garage Wine Co. Lot #32 Carignan This nose is heady, dense, rich and stewy... not my normal impression of Carignan, but take one sip and the structure reminds you what you're drinking. Tart cranberry makes a quick appearance but falls away to those dark fruits from the nose. This palate takes up space (kind of like throwing elbows in your mouth, but elbows with huge, fluffy pillows tied to them). On the mid-palate, those brighter Carignan notes shine through as well as acid and young fruit tannin. Strawberry popsicle or fruit rollup come to mind but darken a bit to suggest Coppa (cured pork shoulder) with dried fruit notes laced with pepper and a touch of heat. 


*-note, Chad Culley edited my paragraphs so he made a few structural changes