WTN: 2004 Merryvale Starmont Cabernet Sauvingon

Napa Valley; 14.5% alc; cork; $27 USD.
Nose: lovely. Taste: luscious. Just kidding, sort of. I found myself hesitating to write about this wine for several reasons. First, I've had it twice in social settings and did not take notes, and can offer only general impressions. Second, I find myself intimidated at times by the depth of knowledge by so many on this forum, and consider myself somewhat underqualified as a judge of good wine in comparison. I will admit to having a somewhat wooden nose, and I can never seem to pick up anywhere near the variety of suble notes that others here seem to be able to. (Bet I'm not alone here.) I could follow this by saying "I don't know much about wine, but I know what I like" but will only say instead "I don't know much, but I know somehting." Lastly, Napa Valley Cabs seem so sort of controversial these days - undistictive, undistinguished, Parkerized, gimicky fruit bombs which have lost touch with important old world values and so forth - that liking one seems like admitting to liking Bud Light (which I don't) or whiskey and coke (which I don't either.) But I highly recommend this wine in spite of all that. Both times I've had it, I've found it just plain pleasurable to drink. It's got a lovely nose, a great, slightly syrupy and lush mouth feel, lively tannins, good rich deep fruit, it's smooth and balanced, and it has a slick label to boot. My wife Meg immediately said "Yes, I like this!" Last Saturday I had it at a friends house before we all went to a local Italian restaurant (Le Gallo Rosso) which used to allow carry-in wine but had been busted and not longer allows it. (It lost them a lot of business and we wanted to show our support. It turned out later that they had just been given a beer license so all was not lost.) It was served with Pierre Robert cheese (French triple creme) on crusty artisan bread. The slight saltiness of the cheese made the wine seem just a touch sweet and all the richer for it. I'm not saying it's a great wine - it's not all that complex in the end - but it sure made me very happy on two occasions and both times I've had the urge to buy more. I'm very curious to hear what others think, and feel free to tell me I'm unsophisticated if you wish. I'm here to learn.

Bob

Bob, you're in good company. I really enjoyed your WTN, as I can relate to your impressions. Like you, I don't know much, but I know something. Thanks. Truly enjoyable description.

Heck...just pretend. This seems like a great wine note to me!

As for the wine in question, I wouild respond that Meryvale is actually on the traditional side of the spectrum, by modern Napa Cabs. This is no Corison, but it is no 16% monster, either The big boss' retirement party featured 2004 Starmont, and it was very drinkable. Try the Profile if you want a splurge wine. .

If a wine makes you happy, that's a good thing. I liked your note.

I am guilty of writing some purple-prose tasting notes, and this thread has stiffened my resolve to get back to basics: Color, nose, palate, and finish. And maybe a comment about the quality of the vintage. I am never again going to use "pain grille" in a tasting note! I am never going to use "starfruit" again, either! "Citrus" works just fine, and gives the buyer a little room for sensory interpretation.

(We'll see how long this resolve actually lasts...but I am quite serious about cutting back the adjectival logorrhea...)

Drat it Dave: your pledge inspires me. I was looking for a wine that I could describe as "on the palate, marionberry and durian."

I thought I was reaching beyond the sensory experience of most Americans once when I compared a wine on the palate to lingonberries (I first had this fruit in Europe) but I since have seen other wine notes about lingonberries.

I thought I was reaching beyond the sensory experience of most Americans once when I compared a wine on the palate to lingonberries (I first had this fruit in Europe) but I since have seen other wine notes about lingonberries.

That's exactly what I'm talking about. I bet you that 95% of wine drinkers have never tasted a lingonberry, and if they did, it was in the form of preserves or syrup. I will not use "lingonberry" as a descriptor!

You don't have to use it Dave, but for some wines it comes closer to the true flavor than say "cranberry" or "raspberry."

"Gooseberry" is a ubiquitous descriptor for New Zealand Sauvignon Blanc. I thought it refered to the fruit so bought gooseberry jam and canned gooseberries to get a sense of the aroma and flavor. Then I read somewhere that it refered to the LEAVES of the gooseberry plant. I certainly have never smelled or eaten the leaves (although a friend at church says that gooseberries grew wild in his yard in Colorado.) Maybe if Sue Courtney sees this she will answer the question about what part of the gooseberry plant is similar to the nose or flavor of Sauvignon Blanc.

I thought I was reaching beyond the sensory experience of most Americans once when I compared a wine on the palate to lingonberries (I first had this fruit in Europe) but I since have seen other wine notes about lingonberries.

Lingon berries? wasn't this a discriptor coined by Jason Brandt Lewis? Where did he go? Some of the old timers (most) are sorely missed, and for why?

"Gooseberry" and "elderflower" are euphemisms for "cat pee."

Well the cat pee I have definitely noted with some Sauvignon Blanc.

"Gooseberry" and "elderflower" are euphemisms for "cat pee."

This thread prompted me to go downstairs to my freezer and pull out a couple of gooseberries to taste. I love gooseberries, using them almost exclusively for pie making, as they are so wonderfully tart. Gooseberries and rhubarb add interest to almost any fruit pie. The gooseberries I tasted this morning had no resemblence to cat pee whatsoever, but they did have a kind of grapey flavor in addition to their sour tartness. Using them as a descriptor for wine strikes me as bit over the top.

"Gooseberry" and "elderflower" are euphemisms for "cat pee."

This thread prompted me to go downstairs to my freezer and pull out a couple of gooseberries to taste. I love gooseberries, using them almost exclusively for pie making, as they are so wonderfully tart. Gooseberries and rhubarb add interest to almost any fruit pie. The gooseberries I tasted this morning had no resemblence to cat pee whatsoever, but they did have a kind of grapey flavor in addition to their sour tartness. Using them as a descriptor for wine strikes me as bit over the top.

I hereby withdraw "gooseberry" but will nail my colors to the mast regarding "elderflower." Many, many points to you, Bob, for actually reporting on the fruit's taste!

Down with these absurd characterizations! Onward and upward with straightforward tasting notes that allow for subjective differences! Down with "starfruit" and up with "citrus"!

(Golly, this is fun!)