So they are branching into more tasting styles than their usual mountain visit and vintages.
Here they focused on their single vineyards amongst the property in a semi vertical setting. They took us around to the plots to really highlight the differences this hillside can be from that one and not the usual spots they take you on a tasting. Then back down to start tasting.
2018 Hill Block
more tropical leather melon complex sugar
2019 Terraces
more sedimentary sharp decent acid
2021 Hill Block
buttery nutty bigger nose honey suckle more concentrated
2022 Terraces
tight peaches pears cedar seemed higher acid
2023 Terraces
more straw mineral creamy
Reds
2014 Golden Hill
In a great spot, super integrated plush red currants, dark cherry leather
2018 Sunset
More leather concentrate plush red fruits powerhouse big tannins
2019 Top Block
Super soft tannins soft on front mid palette and tail inky
2021 Sunset
super big super tanic inky needs lots of time
2023 Meadows Red Blend (says merlot but is a Bordeaux style blend)
super smooth soft tannins dry minimal acid great mineral finish dark plum blackberry compote surprised by this one
These were all amazing, 14 and, 23, 18 especially plus the 18 Hill block #BUT the real show stopper was when we went through the storage room and there sat a 375 bottle of 68 late harvest zinfandel.
Braiden and I geeked out a bit over it and I told him I had had the same vintage in a 750 and that I love these bottles and any 375 Mayacamas I can get ahold of.
So I was totally taken back when we were at the guest house eating lunch with the leftover wine when he came out with the 68 and a barrel tasting of the cab franc.
I died and went to heaven. The 68 was everything I remembered it to be with those big eucalyptus and marzipan notes. I expected it to be a bit more complex than the 750 last year but remarkably similar. I'll link to my last post for those who eat more notes on that one.
The cab franc the same, you got those big red juicy fruits and earthy undertones with some decent bell pepper, peppercorns. Surprisingly, for a barrel tasting it was very drinkable. They usually only use the cab franc for blending so tasting it solo was another treat. I think we might get a special bottling hopefully soon he wants to do more.
by Historical_Stay_808
2 Comments
Sounds like this is different than the Reserve tasting? Are you a longtime member?
something else. I had a small pour of the 750 a couple years back and the eucalyptus just smacked you in the face, so hearing the 375 holds up the same is great news because those half bottles are scarce as hen’s teeth and disappear into collections fast.
Mayacamas doing a proper cab franc solo bottling would be a proper event. The fruit coming through clean in a barrel sample is the bit that gets me, because that usually means the vintage is showing through on its own and they’re not papering over green notes with new oak. If Braiden pushes it through I’ll be first in line for an allocation.
The Meadows blend being that approachable at 23 also caught my eye. Bordeaux blends off that mountain can sometimes need a decade to unfurl, so if it’s drinking soft and fruity now while still showing mineral lift that’s a win for early cellaring. Good shout pulling that one out alongside the older reds.