u/thoosethecaboose

Okanagan grown, 100% Pinot Noir. 10 months barrel age in 100% French oak.

This starts out so nice, subtle violet floral, some spice, cloves and allspice, hint of vanilla. Beautiful light fruit. Bing cherry and cranberry are those first tart fruits I can smell!

Palate is smooth, slightest bit of creaminess. Like fresh baked cherry pie.

Reminds me ever so slightly of my grandmother's homemade rhubard pie. She would almost exclusively use strawberry and rhubard. But if I was lucky, she would make it with cherry instead. This, tastes, like the latter. Beautiful creamy, spiced, cherry and rhubard filling.

Acidity is nice, tannin is present. Seems to get a little silkier as it warms up. Lovely cooking spices, some vanilla, and maybe a hint of chocolate 🍫.

The more I drink Pinot, the more I worry about how much I enjoy drinking it. Burgundy Pinot tempts me everyday, and it terrifies me. 🫨. Who's got some great bang for buck Pinots they can recommend? So I don't have to put a second mortgage on my house 🏡🤣

Cheers! And Happy Saturday everyone! 🍷

Did my first "actual" smoke today on the Pitboss 850pro I bought a weekish ago.

I did a salt, pepper, garlic, onion powder, smoked paprika, and chilli powder rub that I left overnight in the fridge.

Smoked them uncovered at 250ish. Moved them around the grill abit. Had the probe on the left side, showed around 280-300 most of the time, so I put the ribs either on the top or the far right where it was a little cooler. Spritzed them with apple juice and vinegar after 2 hrs, then a couple more times after that.

Total time uncovered was around 4.5hrs, didn't get a pic of the bend test, but at around the 4ish hr mark they were bending pretty nicely and breaking off the bone a bit.

Wrapped them in tinfoil and covered them in a bourbon style whiskey honey BBQ sauce to sit in my oven for an hour. They turned out really good. My wife who has had the ick for ribs for the last few years loved them!

Happy Sunday everyone!

Not often do I drink whites, but this one was pretty good. 100% Sauvignon Blanc.

Super crisp nose, lemon, green apple, delicate floral notes(grass and maybe unripe tomato leaves). I've only had a few Marlborough Sauv Blanc, but have thoroughly enjoyed them (as a less white drinker).

Great acidity, really gets my mouth watering. Feels like I'm biting into a granny smith 🍏. Little bit of citrus, some passionfruit/lychee too, not overly sweet tropical fruit. I'm more used to plenty of BC Okanagan Valley Sauvignon Blancs I've tasted having lots of tropical sweet fruit.The finish isn't overly complex, but nice and dry.

Nothing extravagant or special, but really good. Not overly complex throughout the tasting , but doesn't need to be I think. Great at around ~20$. I tried to grab a crisp, dry, easy white for the spicy chorizo burgers I cooked on my new pellet smoker today. 🍔

Happy Thursday everyone! 🍷

Anyone have any idea what is going on with these pepper leaves? Getting eaten? Or sunburnt?

Classic example of "old world" style Syrah made in BC (also one of my favorite producers in BC).

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97.5% Syrah , 2.5% Viognier. Fermented in a combination of concrete and stainless steel. Aged for 16 months in a combination of concrete, oak vats, and neutral French oak.

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Beautiful ruby, slightest purple tinge to it. Beautiful, slightest brickish red out to the end of the rim. This is in the prime window, with the slightest possibility of going on the decline.

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Slightest bit of "funk" out the bottle on the nose. Even blowing off after like ~10 minutes. Even just the small percentage of Viognier gives some subtle floral notes. Rose 🌹, and some white pepper.

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Nose is very soft, red fruit, cherry 🍒. Some dark fruit, plum and blueberry 🫐. Slightest bit of tobacco or cigar box (even though I don't smoke I definitely know the smell).

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Great taste, beautiful fruit. Nice mix of red fruit and darker fruit. I really love this style of Syrah. It's not as much "in your face" with the heavy body, and difficult tannins. It definitely coats my mouth more as it's been sitting out even for just ~30 minutes. Which is a big change from my palate when I was ~20 lol 😂.

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It's pretty dominant in Red Cherry and plum flavors more than anything else. Also doesn't have the obvious huge peppery finish, more so just subtley, sprinkling fresh peppercorns on fresh creamy pasta. Finishes off with the slightest bit of cedar, vanilla, and a bit of smoke.

From what I can find, 100% Cabernet Sauvignon, 13%,and from Patagonia Chile.

Very strong, sweet nose. Nice red and black fruit. Some vanilla too.

Not a jammy fruit bomb like a typical low price "Napa Jam bomb". Honestly, and it feels crazy saying this, I'm enjoying this cab more than the 21' Prisoner Cab I had last weekend 🤣. Which is wild cause I'm pretty sure I bought this for like 20$.

Medium plus body. Nice acidity. It doesn't have anything "extravagant" to set it aside from other cabs. But this is solid for the 15-20$ range!

More subtle sweetness. Dark cherry over plum, some raspberry over the typical blue fruit. Not to say there isn't any black fruit, but it's more subtle than I'm used to. It's got some "spicy taste" to it.

The best way to describe it I think is the similarity to a Tempranillo blend I had earlier this year. That blend was creamy and spicy, this Cab is bold and spicy. This pairs great with steak and potatoes 😁