Thoroughly enjoyed the 2007 Conn Creek Herrick Red, Napa Valley tonight with seared tuna steaks with an Asian spice rub. Although drastically different than the last time we tried this wine, it was a stunning pairing with the food. In fact, I decided on doing an Asian rub on the tuna after smelling the wine after pulling the cork. The nose is rather dilly (something I don't really care for) upfront, but it quickly blows away and reveals all these wonderful aromas reminiscent of Chinese five spice powder: star anise, clove, fennel. After a half hour or so, warm mulberry and brier notes start to emerge. The palate is loaded with thick, luscious red and black fruit with a hint of cinnamon and other brown spices. Moderate tannins and nice acidity round out the package. Drink now or hold for a few years.
I'm not sure where the mocha/carob/coffee flavors went from 4 months ago, but this was still a hell of a delicious wine tonight and, as I mentioned, a perfect pairing with the rare tuna.
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