Don’t worry too much about that. Knowledge is Good. I have a palate that is starting to get fairly refined, but I still drink Gallo Hearty Burgundy with hamburgers, and every summer finds me kicked back with a glass or 5 of Carlo Rossi and a bag of Tim’s Cascade potato chips in my lap. It doesn’t get more unrefined than that!
Apparently, Eugene Oregon is wine loser-town because I couldn’t find either. The wine store made fun of me for the Fess Parker recommendation (No, it wasn’t attitude, people in Eugene are just …“different”). They were clueless on the Rosemount Estate except they had the Cabernet unblended so thats what I got. (Not cheap.)
It was quite good. Nice tannins not too heavy. (See my brother-in-law graduate of the something-wine-school-near-San Francisco has been coaching me.) Not very acidic. I'm awful at identifying fruit so I can't describe. All-in-all it was a very good wine.
I expect of course that my own recommendation will be quite difficult for everyone else to find since it is local. HA! You just wait, soon I'll be in Missourah where all my wines will be fruity and come with Velveeta.Couldn’t find the Rosemount.
I did find the Frontier Red Lot 71 - 8 bucks at BevMo.
It’s a little too hot for me, but not a bad wine. I’m not against high alc wines if they are well-balanced, but the alcohol just overwhelmed this one for me.
It’s a pretty garnet color. And I did get notes of cherry, plum, and blueberry, and a good amount of oak, but they were secondary aromas and had to sort of poke their way through the alcohol scent.
Flavors followed the nose, tiny bit amount of tannin to give some depth, but still too hot and oaky in the mouth for me.
I only just opened it (screw cap, yay!), and I think it’s actually too warm in temp (actually just checked - WAY too warm in temp - 72 F), so I’ve got it open and in the fridge right now. I’ll go back to it in 20 minutes or so when it’s cooled down to between 55-60 F and opened up a bit (gave it a good sloshing) and give it another go. I’m sure the too high temp of the wine is exasperating the alcohol.
Sorry silenus, I know you said not to over-analyze it (and so does the label) but I can’t help it. 
Yum. Tasting it again now that it’s cooled down a bit. Much better.
More fruit coming through in the nose and especially in the mouth. Actually reminds me of the Menage a Trois, a nice easy drinking red.
Definitely was too warm before. Good wine, good bargain.
An my mother loved the Davey Crockett show growing up, I might just send her a bottle or two.
ETA: I created a spreadsheet to keep track of our wines. If anyone is interested in it, it’s available here.
Excellent – thanks, psycat90.
Well, I’ve had a chance to open the bottle. I can’t say I love it.
For the first time, I think I can tell what people mean by cherry flavours, and the first taste is nice, but there’s something very harsh about the middle and final parts of the taste for me. I dutifully let the wine sit in my glass for 15 minutes, and I’ve tried it again two days since opening the bottle, and it hasn’t really helped. Is this typical of shirazes?