WTN: 2005 Edmunds St. John Redneck 101 Eaglepoint Ranch

[David M. Bueker]

2005 Edmunds St. John Redneck 101 Eaglepoint Ranch - USA, California, North Coast, Mendocino County (5/27/2007)
Another highly successful blend from Steve Edmunds, this is perhaps the most forward of them all. Blackish purple in color, there's essence of dark berry fruit on the nose, and then earth and a touch of herb kick in. Disturbingly easy to drink, the ripe fruit is backed by balanced acids in a totally integrated package. Just delicious.

This is a riper, richer and less "sauvage" wine than the Rocks and Gravel, but still remains elegant despite the richness of the fruit.

Disturbingly easy to drink

That's my kind of wine!

David,
I also tasted this wine with Steve and Casey in October and thought it a cellar candidate, as well as a big assed wine. If you were guessing, would you think aging would be beneficial?
Best, Jim

[David M. Bueker]

Jim,

I wouldthink this could cellar for a while. The balance is so good that it should age seamlessly. I have no idea for how long though. Isn't this a very young vineyard?

David; Eaglepoint itself is about 25 years old give or take a year or two. I think the Grenache and Syrah blocks are in their teens.
I do think the wine will age just fine; my guess is that it won't necesarily improve for more than five or six years, but should easily last ten years beyond that. There's an exuberance and a freshness the fruit has at this early stage that, to me, is one of its most attractive features, and that may or may not last as long as the wine itself.

[David M. Bueker]

Thanks for the details Steve!

Exuberant & fresh - yep.

If Aussie Shiraz and Grenache could have this level of bright, fresh fruit coupled to this balance I would give up European wine. (My very first words after pouring this wine were: "Smells like an Australian wine should smell.")

[David M. Bueker]

Important additional note: Night 2 and there's no noticeable decline. Still delicious, and a great partner with my grilled, southwest spice rubbed pork tenderloin.

Thrilled I have a bunch.

Will you be making wine from this vineyard again Steve?