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June 24, 2006

01 Guilliams, Cabernet Sauvignon Napa Valley Spring Mountain District

Is this what rain tastes like before it falls to the mortal earth? A deific concoction of Romanesque cabernet, merlot, and cab franc, Guilliams' 2001, like the Elder Pei Mei, deserves its place at the top of a mountain. It's uncharacteristically complex, laughingly mopping the floor with similar wines from the Medoc. From a haunting black pepper nose to pure flavors of cocoa nibs, tiny tempered chocolate chips, freshly-picked blackberries, black currants, and beef tallow, it's profound. And it makes me salivate a mocha.

2 Comments:

Anonymous Damien said...

I am biased when it comes to this wine, but we fell in love with it and twith he property for many of the same reasons; elegance, restraint, depth, potential.

The acidity that these grapes developed on Spring Mountain during the summer of 2001 is very helpful when sitting down to eat with this wine.

Not too long ago we diced up some fresh young potatoes and sauteed them in olive oil and butter until they were almost perfectly brown. About one minute before they were done, we threw in some minced garlic, let it brown and then added some small chunks of bleu cheese and a big handful of spinach. That came off the heat and we let the heat of the potatoes melt the cheese and wilt the greens.

Along side wood grilled lamb chops, this is a happy way to accompany Guilliams Cab. The acidity in the wine cuts through the fat in the lamb and the cheese. The salt in the cheese and on the lamb tempers the tannin in the wine. Happy times.

10:01 AM  
Blogger Nilay Gandhi said...

That sounds absolutely incredible.

10:11 AM  

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