Byron Blatty Ghost Cat 2016
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Wilfred
Wong
Product Details
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Somm Note
Winemaker Notes
This elegant, garnet colored wine shows deep notes of cherry and clove on the nose, supported by cedar, worn leather, and a touch of sage. The sip delivers fresh raspberries and bing cherries, with waves of refreshing acidity that follow the red fruits, and linger on the nuanced finish.
Blend: 66% Syrah, 21% Cabernet Sauvignon, 9% Merlot , 4% Cabernet Franc
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: The 2016 Bryon Blatty Los Cat Red Wine is well-rounded and texturally smooth on the palate. TASTING NOTES: This wine comes up with aromas and flavors of candied, black fruit that stay long into the wine's finish. Enjoy it with jalapeño-accented, grilled cheeseburgers. (Tasted: April 26, 2021, San Francisco, CA)
Mark and Jenny founded Byron Blatty Wines in 2014, after a visit to Napa Valley. Inspired by the story of Napa’s original vintners, who challenged the French with their determination to create world-class wines in a previously unproven region, the Blattys had only one rule that would guide them on their endeavor to start a commercial winery: The wines had to be from their hometown of Los Angeles.
Before Napa and Sonoma became synonymous with wine country, Los Angeles was the center of California’s wine trade. But by the early 1930s, the impact of the Gold Rush, an outbreak of Pierce's disease, and the scourge of Prohibition had nearly wiped out LA’s vineyards, which were converted to citrus groves, replanted to other crops, or cleared for urban development.
In the decades since, a mere few vineyards have been planted, by those who know that Los Angeles is still capable of producing world-class wines. Each of these sites is unique in its altitude, soil type, and overall climate, yet common among them is the magnificent sunshine that graces the region year round. If terroir is a sense of place and the expression of its character, Los Angeles has never been expressed this way before…
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
