Behind the Vines

New York Steak and Sonoma Cab

by Farley on May 27th, 2008

I bought this bottle of 2003 Gundlach Bundschu Rhinefarm Vineyard Cabernet Sauvignon directly from the winery about two years ago, back when I wasn’t writing a blog or taking notes. So I can’t tell you what I thought about it back then or what lead me to purchase this bottle over any others. I do remember, though, that the pourer was quite nice and showed us the caves on the property, a first for me and my friends visiting me at the time.

Looking at the website told me that this estate vineyard is over 150 years old, situated on the southwestern slopes of the Mayacamas Mountains. And I can tell you what I thought about it this time…

It was hot at first and then smoky, like the pipe my grandfather used to chew on when I was little. Soon, I found black pepper and currants, then something herbal: eucalyptus. As it continued to evolve, black cherries and raspberries took over and the aroma became meaty. Or maybe that was just the amazingly tender New York steak demanding my attention. BK thought the wine wasn’t integrated well, but that it went nicely with the food. I actually enjoyed the Gundlach Bundschu quite a bit, as it had a long finish and was a perfect partner for the meal.

Image source: Farley Walker

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POSTED IN: Cabernet Sauvignon, Sonoma