'00 Tobin James Silver Reserve Cabernet Sauvignon

[Innkeeper]

2000 Tobin James, Silver Reserve, Paso Robles, Cabernet Sauvignon ($28 but came with the Spring ’03 shipment which was still $110.00). Alcohol level: 13.6%. How much has changed in three years!

Since all TJ wines are allegedly drinkable on release, we scheduled this one for this year. It was still very nicely approachable, and not in the dumb stage, and don’t know how much more it might improve.

It was fantastic folks!! And it was their first Silver Reserve Cab. It gives you huge black fruit including blackberries, black currents (cassis), and black cherries on the nose and upfront. Coming from several Paso vineyards fruit, it was rich, deep with Paso dirt, and complex across the palate, and the finish was a 4 lapper.

Matched it with broiled (it was raining) rib eyes seasoned with EVOO and Morton Rub, hard rolls, and salad. What a Saturday night dinner!!! Thank you Lord.

[Innkeeper]

Popped and drank over the last two nights the '01 version. It came in the Spring '04 shipment. List price was then $38. Alcohol level is now 14.3%. Age wise, it was good to go; with little more potential likely.

Having said all that, it was a great wine! Gives a strong dose of red and black fruit on the nose and upfront. More concentration of fruit in the earthy complexity in the middle, along with perfectly smooth tannin. The finish lingered nicely.

Matched it with loin ends rubbed with Morton rub and sauteed in EVOO the first night, and burgers last night.

This will be the last bottle of wine till the end of January.

[winoweenie]

I'll try to take up the slack IK. Will try you tomottow. BPR, WW

[Innkeeper]

Popped the '02 last night. It came with the fall '05 shipment. The list price and alcohol level was the same as the '01. There was quite a bit of sediment that we had to remove with the decanter funnel.

Other than that it was much the same as previous vintages. That does not diminish it a single bit. A fantastic wine that we always look foreward to.

We matched it with grillpanned 2" think boneless sirloin rubbed with EVOO and Morton Rub; and succatash (made with fordhook limas, kernal corn, and roasted red pepper) on the side.

A meal to remember for quite a while.