2007 Dynasty Cellars Syrah Les Collines Vineyard Walla Walla Valley
Unintentionally aged cellar orphan I didn't realize we still had. Made locally by a terrific guy who favors intense ripeness--his wines are very popular. So there's that, plus this was a hot vintage and the wine wasn't made for long-term cellaring. On first taste, it was initially in-your-face strong and over-the-top like a person who suddenly stands so close at a party you have to push them back to see who they are. Alcohol stood out. And it wasn't oxidized, but one could sense a certain pruniness just around the next corner. I said I didn't think I could drink it. Bob laughed that it tasted a lot like Hawaiian Punch, to which I said "Yeah, but if it were Hawaiian Punch I could cut it with more water." Suddenly, the lightbulb flashed on for both of us--water! Thinking like the cook I am--if my sauce gets too reduced, I dilute it. And I had a chaser of ice water sitting right there so in a little went, and I tasted. To my surprise, it didn't just reduce the sappy flavors, without making it taste diluted everything came into focus, including the jammy fruit and a highly perfumed midpalate. It turned an unpleasant wine for my tastes into a reasonably pleasant wine and we finished the bottle.
2004 Caymus Cabernet Sauvignon Special Selection Napa Valley
Last opened a bottle in mid '13, which showed exceptionally well. Flavors were on point and it had the lovely violet nose that has distinguished the SS in the past for me. But this bottle bore no resemblance. Dense, almost goopy fruit on the mid-palate with a cloying, syrupy finish. Opening two hours in advance brought about no miracles. But remembering the lesson from earlier in the week, we tried adding water. Voila! The result didn't taste watered down; but fresher, revived. Still not in the same league as the '13 bottle, but good enough to enjoy with our prime rib.