. Standing rib roast heavily seasoned with fresh-ground pepper, sea salt and smoked paprika. They ought to yield a spectacular crust after the sear. Oh my. Shredded brussel sprouts baked with fresh parmesan, a bit of EVOO and salt will brown and caramelize into the most delicious dish, and only make the wine and rib roast better. Scalloped potatoes will finish of the meal beautifully, giving it a timeless, classic feel. We'll understand if you can't wait as long as Mr. Parker recommends...
Robert Parker, Jr., Wine Advocate
: Rated An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Worth a special effort to find, purchase and consume.
"There are around 200 cases of the 2010 Cabernet Sauvignon Oakville, one of the bigger wines at 14.9% natural alcohol. A 100% Cabernet Sauvignon, it comes from a single block of the Vine Hill Ranch site in the lower hills of the Mayacamas Mountains on the western edge of Napa Valley. It boasts an inky/purple color along with notes of licorice, charcoal, baking spices, blackberries and cassis. Full-bodied with great intensity, it appears to be a prodigious example of Napa Valley Cabernet Sauvignon. It will not approach adolescence for another 3-8 years (2017-2021), and it should keep for two to three decades (2034-2044)." ~ Robert Parker, Jr. , Oct 2013
: "Rich and refined, this Cabernet opens with distinct dark fruit aromas of blackberry and black currant. The beautiful entry of deep, black fruit builds to complex flavors of black licorice, baking spices and graphite, adding nuance to the palate. Balancing out the powerful, lush fruit flavors, a dry and elegant finish leads to round, interwoven tannins, distinctive to this wine’s benchland beginnings."
||100% Cabernet Sauvignon
||Napa Valley, California
|Limited to @ 200 dozen
How about a showstopper of a Napa Cabernet as a great start to 2015? They made barely 200 cases of this one, and it's kind of tough to find. Anywhere. We have the Etude Oakville Cabernet Sauvignon in mind... It needs a bit more time before opening, so you may have to reevaluate the population on your top shelf. When that day comes, we're seeing