Jeff’s Corner 4-12-18

Lately, when I’ve been at the tasting bar and talking about our Cabernet Trois, I’ll mention that it has been sneaking into my glass for two and a half decades, since 1993.  Sometimes, when I distract Kathy, it sneaks in there two, maybe three times.

We’re about to check out the new 2016 Cabernet Trois, and this takes me back to the diaper years of Texas wine, when there were only a few proprietary red blends.  Actually, there are only four that I can recall.

There was Fall Creek Vineyards’ “Granite Reserve”, Llano Estacado Winery’s “Signature Red”, Sister Creek Vineyards’ “Proprietary Cabernet Blend”, and our beloved Cabernet Trois.  These are all still being produced at a reasonable price, and are a proud heritage of the evolution of Texas red wines.   

I’m proud to say that I sold all four of these at the Seafood and Spaghetti Works in Port A beginning around 1985.  I’m rarely boastful, but we were maybe one of the first restaurants in Texas to sell Texas wine.  And they weren’t easy to sell, either.  Here’s a quote from Jeff’s Corner in 2015:

“I remember Kathy and I coming home to Port Aransas in 1994 or ‘95 from Fredericksburg with a case of Cabernet Trois to sell at the restaurant.  In large letters, on our very large chalk-board, I wrote something like “New from the Hill Country, Grape Creek Vineyards Cabernet Trois.”

I was really excited about the first glass I sold, and when I checked back the guest commented  “You call this wine?  What the hell is wrong with Texas thinking it can make wine?”.  I’m not sure he even tasted it.  I knew this guy, and wish I could pour him glass of the new 2013 Cab Trois.”

Anyway, the new 2016 Texas Cab Trois couldn’t be more true to style.  With a sensible ABV of 13.5%, it is 55% Cabernet Sauvignon, 36% Cabernet Franc, and 9% Ruby Cabernet.

The color is textbook for Cab Trois; a richly extracted deep, dark ruby/purple with absolutely no transparency in the bowl.  It shows unrestrained aromas of leather, fresh cut tobacco, espresso, spearmint, and spicy cinnamon that reminds me of the fiery “Red Hots” I loved so much in the balcony of the Broadway Theatre as a kid in San Antonio.

The palate shows lots of dark fruit up front, but is dominated by a youthful, brambly texture that is highlighted by rich, chalky tannins and vibrant acids.  Well-behaved for a pup, this wine will be even more rewarding in 2-3 years, and could easily evolve nicely for 6-8 years.

Let’s go south for dinner tonight, and pair this with a grilled Steak Tampiquena, guacamole salad, borracho beans, and a gooey cheese enchilada.  

We’ll see ya soon!