Sarah on April 24, 2013 1 Comment Pinot Noir, Cabernet Sauvignon and Garnacha—these are the three 2010 vintage varietals chosen by our wine enthusiasts, Stefanie and Cassidy, for tasting this past week. Each more different than the last, the only thing they truly have in common is their color, and even that varies significantly between the wines. Here are their combined tasting notes and recommendations: Benton-Lane 2010 Pinot Noir Hailing from one of the top wineries in Oregon’s Williamette Valley growing region, I expected a lot from this Pinot Noir. I am happy to say that I was not disappointed. A beautiful ruby stained light red, this wine pairs the complexity of spice and tannins with the smooth fruitiness of cherries and berries, creating a silky yet dramatic composition. It leaves nothing to be desired, in my opinion. Receiving a score of 86 from Wine Spectator’s respected wine ratings, this is a great Pinot Noir for the price – only $25. If you find yourself thoroughly enjoying this wine, I recommend springing for Benton-Lane’s First Class 2010 Pinot Noir, which is composed from the “best barrels” of the 2010 vintage and is rated a 93 by Wine Spectator. Borsao Tres Picos 2010 Garnacha “Tres Picos” translating as Three Peaks is a 100% Garnacha from the Campo de Borja in Aragon, Spain. This region is known for its old vine Garnacha grapes, whose vines characteristically harvest very low, yielding fruits that produce a rich, concentrated wine. This “Tres Picos” Garnacha was a beautiful dark cherry, almost purple color and produced an aroma of ripe berries, dried herbs and hint of vanilla. This full-bodied wine gave a sweet blackberry, plum and peppery flavor with undertones of leather and finished with a silky vanilla texture. This wine was absolutely delicious, as well as affordable! I will definitely be buying it again. Conn Creek 2010 Cabernet Sauvignon Aged in French Oak Barrels for 19 months, this wine is plummy and powerful with distinct vanilla undertones. It eases into a thinner than expected body, mixed with mellow spices, and a biscuity finish. Though powerful, I did not find this wine as full or oaky as expected from an oak aged wine in the Napa Valley region. The nature of the tannins suggests it is a wine that might be better enjoyed a few years down the road. I’d recommend this to wine drinkers looking for something to pair with a rich and spicy meal. Stefanie and Cassidy agree that any of the above would be great for unwinding after a long day, so pick your poison and enjoy a red varietal this afternoon or, you know, right now.
