Smith & Hook Proprietary Red Blend 2016
-
Tasting
Panel - Decanter
Product Details
Your Rating
Somm Note
Winemaker Notes
Opulent aromas of blackberry and cherry, accompanied by vanilla and toasted oak. The refined yet robust palate is full bodied, lush and structured with layers of black fruit and toasted oak.
Pairs perfectly with fettuccine carbonara, mushroom polenta, or roasted chicken with vegetables.
Professional Ratings
-
Tasting Panel
This blend of Merlot, Petite Sirah, Malbec, and Cabernet Sauvignon is aged in French oak for 26 months. Sensuous aromas of dark chocolate and black plum precede a luxurious mouthfeel heightened by a coating of anise and roasted coffee beans. Supple tannins join tart black cherry, set against an underlying granite steeliness. Bright acidity balances out the bold structure as dark fruit and black pepper appear on the streamlined finish.
-
Decanter
A very rich yet harmonious style with a dark fruit nose, good complexity and sweet oak.
Other Vintages
2020-
Wine
Enthusiast
-
Wine
Enthusiast
-
Wine
Enthusiast
-
Wine
Spectator -
Wine
Enthusiast -
Wilfred
Wong
-
Wine
Enthusiast
-
Wine
Enthusiast
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.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast California wine district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the Central Coast California wine region could probably support almost any major grape varietiy, it is famous for a few Central Coast reds and whites. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.