Kokomo Cuvee Red 2019
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Wilfred
Wong -
Jeb
Dunnuck
Product Details
Your Rating
Somm Note
Winemaker Notes
The 2019 blend is comprised of Syrah, Grenache, Zinfandel, Carignan, and Petite Sirah. This wine is very complex because of the nature of the blend. The deep ruby color is backed up by essence of blueberry, black cherry, lavender, with cracked pepper and earthy notes. It has a medium body and soft tannins that lead to a long lingering finish.
Blend: 35% Grenache, 23% Zinfandel, 18% Carignan, 12% Petite Sirah, 12% Syrah
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: The 2019 Kokomo North Coast Red is deep, rounded, and persistent. TASTING NOTES: This wine delivers aromas and flavors of black fruit, anise, and oak. Serve it with slowly-braised meats. (Tasted: May 27, 2021, San Francisco, CA)
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Jeb Dunnuck
The 2019 Cuvee checks in as a kitchen sink blend of 35% Grenache, 23% Zinfandel, 18% Carignan, and the balance Syrah and Petite Sirah that was brought up in 20% new French oak. It's another up-front, undeniably delicious wine from this estate that has lots of kirsch and darker berry fruits to go with a round, supple, sexy texture, sweet tannins, no shortage of fruit, and notes of candied orange, spice, and flowers.
Other Vintages
2018-
James
Suckling
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.
Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.
Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.