Cracked last night w/ my coconut-oil oven-roasted radishes:
1. Bucklin CabernetSauvignon OldHillRanchVnyd/SonomaVlly (6 acres planted in 1983; 100% CS; 275 cs; 13.8%; 80% new Fr.oak for 20 mo) 2007: Very dark color; very strong very blackcurranty/Cab/chocolaty/plummy/ripe/blackberry/framboise almost Zin-like slight smokey/pungent/oak lovely/perfumed nose; fairly tart strong/blackcurranty/Cab/chocolaty/mocha/plummy/blackberry light charred/smokey/oak flavor w/ modest/smooth/polished tannins; pretty long ripe/blackcurranty/chocolaty/Cab/plummy some smokey/charred/oak finish w/ strong/smooth tannins; needs 2-8 yrs; somewhat like Will's Zins but definitely Cab; lovely Cab at a great price. $30.00
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Just a wee BloodyPulpit:
1. I very seldom buy Calif (or any) Cabs these days, but I like the Bucklin wines quite a lot and decided to spring for it because of the price. Man...this kind of stuff may lead me down the primrose path to Calif Cabs again. It's not classic NapaVlly Cab. Strong on the blackcurrants/plummy/chocolaty character that I often find in SonomaVlly Cabs; but none of that herbal character I find in many Cabs. Pretty modest oak.
Rather smooth/polished tannins. Reminds me some of the early Gundlach-Bundschu wines, back when they were something special.
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2. NYTimes article suggested that coconut oil (in moderation) might not be so bad for you...not a death sentence. Fri, Susan & I did coconut-oil oven-roasted parsnips/sweet potatoes/fingerlings. They were absolutely killer...addictive. So I thought I'd try the coconut oil w/ oven-roasted radishes. Not as killer. Think I like the butter ones yet. If you haven't tried oven-roasting radishes, you should. Amazingly good.
Tom