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WINE


Reviews by Michael Buffalo Smith


Shingleback Davey Estate Shiraz 2012 Australia Just let me begin by saying that in all


honesty, this may be the best tasting red wine I have ever had. A Christmas gift from my stepson, Shingleback blew me away from the moment I opened it. Now, I only know what I know, and have never claimed to be a wine ex- pert. I have, however heard folks in the past say that if a wine comes with a twist off cap rather than a cork it is “Cheap” wine, one step away from Boones Farm. Well, I am here to dispel that untruth. Shingleback has a twist off cap, and the moment it is opened, you are hit on the nose with aromas of fruit, espe- cially blackberry, plum and


other dark fruit. The pallet picks up an absolutely heav-


enly flavor of vanilla and chocolate and there is a prominent oak blend that I love in a wine. It has a pretty high alcohol content, and I felt quite buzzed after just two small glasses. Not stupid drunk, just mellow, much like the feel- ing one gets from a couple of hits of a good ganja blend. The finish leaves you feeling sat- isfied and smiling. Pairs well with a nice pot roast, or


lamb, venison or poultry. An excellent value at an affordable price point! Highly recommended.


The Dreaming Tree Cabernet Sauvignon 2016 I have never been a huge cab drinker,


but this one is good. Marketed by rock and roller Dave Matthews and friend/wine- maker Sean McKenzie, it’s a very good everyday wine. It features notes of dark


fruits, warm vanillas along with a velvety finish on the end. A nice Cabernet Sauvignon from California, it goes down easy. Notes of black currants, cherries, leather, oak and spices. It is full bodied with medium acidity. It’s good right out of the bottle, but even bet- ter after letting it breathe for about 30 min- utes. A good choice for parties. I admit it is a little more bitter on the end than what I am used to, but not bitter enough to turn me away. Pairs well with beef, lamb, deer/veni- son, and poultry.


Borne of Fire Cabernet Sauvignon 2016 Borne of Fire comes from Washington’s


Columbia Valley, and appears deep ruby red. The nose brings aromas of red and dark fruit, tobacco, leather, and smoke. It is a full-bod- ied wine with a gentle acidity and a medium finish. Borne of Fire has a very pleasant mouth feel, with taste notes of black cherry, apples and dark fruit and smoke. In my hum- ble opinion, there is just something missing. As stated earlier, I’m not a huge cab fan, but in comparison, the Dreaming Tree far out- ranks this one. Not bad. Still very young and a bit immature. •


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