Update: Today’s article is being rescheduled. See you soon. - Cheers, Tyler (May 9, 2011)
Today marks the final installment in my Central Coast Saga. This is not actually because I have completely covered all of the great discoveries from my visit, as unfortunately there are still a good amount more that are deserving of attention. The real reason is that I have tasting notes for other excellent wines from other regions literally piling up, waiting their turn.
We will be talking about Dascomb Cellars today, covering two whites and two reds from their line-up. Dascomb Cellars is one of those classic family owned and operated wineries that I love to find. They produce wine from fruit grown on their estate vineyard (which houses some of Santa Barbara County’s oldest Cabernet Sauvignon vines, at around 35 years of age) as well as prime vineyards throughout the Central Coast. They offer a creative list of offerings, including the ever popular varietals like Pinot Gris and Cabernet Sauvignon, as well as some interesting alternatives such as Roussanne and Sangiovese.
Wine #1: Dascomb Cellars 2009 Los Alamos Pinot Gris
Cut pear, golden apple, and subtle white peach show on the nose. There is a very faint creaminess as well, and a soft hint of caramel and cinnamon appears with a spin in the glass.
The palate is crisp and lightly creamy at the core. White peach, pear, and golden apples dominate the flavor profile, while notes of crushed seashell, white flowers, and a hint of white pepper also make an appearance. This is a nicely balanced wine, with plenty of freshness countered by a soft creaminess.
Worth Trying. 88 points.
Wine #2: Dascomb Cellars 2008 “Santa Barbara Highlands Vineyard” Roussanne
Dascomb’s Roussanne is made with fruit sourced from a single vineyard in eastern Santa Barbara County’s Cuyama Valley. The Santa Barbara Highlands Vineyard from which it comes is planted at high altitudes, reaching up to 3,200 feet. This wine spent a year and a half aging in neutral French oak prior to release.
Pineapple, juicy green pear, and golden apple sprinkled lightly with cinnamon and cardamom show on the nose. Very soft hints of caramel, honey, and oak based spice tones appear around the edges.
Creamy vanilla and caramel tones introduce the palate. Pear and golden apple show immediately afterward, with tropical fruit tones of pineapple and coconut also making an appearance. A very faint edge of anise, spice, and orange peel also show around the edges. This is an interesting wine with plenty of complexity and appeal.
Worth Trying. 89 points.
Wine #3: Dascomb Cellars 2007 Santa Barbara County “White Hawk Vineyard” Sangiovese
Dusty leather, dried raspberry, and subtle prune notes show on the nose. A spin in glass reveals some almost faintly port-like aromas, with dark cherries and hints of brandy.
Cherry, raspberry, and black plum introduce the palate, with an edge of dried orange and grapefruit peel. A light vineyard dust and leather tone also shows through around the edges. Overall this is a well balanced wine with fresh fruit and dusty earthiness.
Worth Trying. 88 points.
Wine #4: Dascomb Cellars 2003 Santa Barbara County “East Valley Vineyard” Cabernet Sauvignon
This wine’s aroma wells with blackberry, blackcurrant jam, and black cherry. Blackcurrant leaves, and green tea show with some gentle undertones of grass and soil.
Black plum, blackberry, and blackcurrant drive the palate, with orange and lemon zest showing quite clearly. Very faint boysenberry, blueberry, and cola appear around the edges. A very nicely structured wine with excellent purity of fruit and complexity.
Worth Trying. 90 points.
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The Grapevine: What’s your favorite Central Coast winery?