Rabid Wines Red Blend California Rabid Red 2006
Best red out there. I love it and gave it for gifts at Christmas and received raves about it.
External Reviews for Rabid Wines Red Blend California Rabid Red
Wine Advocate ReviewThe 2004 Rabid Red is a blend of Cabernet Sauvignon, Petit Sirah, Syrah, Tempranillo, Grenache, and who knows what else. It exhibits a dark ruby color as well as a big, exuberant, fruit-driven, Australian Shiraz-like nose. The wine is nicely textured, fleshy, and fat, with a tasty, long, heady finish. It will make an excellent bistro/brasserie red over the next 2-3 years.Wine Tasting NotesFor Rabid Red, we have always felt that the aroma and flavor profile needed to include a full-throttle, deep, ripe character, yet also something to lend definitionand 'tone' to the blend. The makeup of the 2004 Rabid Red reflects these notions pretty well. Forty-six percent of the blend is split between Petite Sirah and Syrah (28% and 18% respectively), the Petite Sirah being from the warmer, more southerly part of Monterey County, and the Syrah hailing from the area just north of Paso Robles. Since we had a concentrated, rich, yet velvety lot of Tempranillo, we were not surprised to find that in tasting trials it bolstered the power and concentration of the other varieties without adding edgy tannins. Cabernet Sauvignon, at 35%, was the usual choice for the unifying factor of the blend. The greater part of this came from the Paso Robles area, which can be relied upon for texturally satisfying, ripe, and accessible Cabernet. The balance, to give additional notes of style and tone, came from the Alexander Valley and from the hills west of Calistoga. The refinements, the notes of sweet tobacco, cassis and cocoa, are a highlight of the wine. Lastly, we added one percent each of Grenache and Zinfandel (from the Paso Robles area) for the very good reason that the blend was better with them than without them!With a deep, positively inky color with purple/garnet tones, the 2004 Rabid Red offers broad, ripe aromas of baked cherry, clove spice, and dark chocolate. On the palate, it is full-blooded and resonant without harshness. Flavors range from ripe cherry and blueberry, to coffee bean, cocoa, cedar and anise. This is a wine that is equally at home with home barbeque fare as well as with more elaborate preparations of red meat, poultry, and game.
Food Pairings for Rabid Wines Red Blend California Rabid Red
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