Bogle Vineyards Red Blend “Phantom”

Red Blend: Zinfandel 51% – Petite Sirah 47% – Mourvèdre 2%

YEAR: 2010

REGION: US: California

AVERAGE RETAIL: $18

What they say about it:

“This ruby red spectre entices with rich blackberry and briary boysenberry. Provocative dark fruits envelop the nose and palate, leaving the essence of flavors brought forth by the grapes during winemaking. Black cherry and anise abound, leading to a sturdy finish of black pepper, pipe tobacco and spicy oak. Aged for over two years in 1 and 2 year old American oak focus and intensify the Zinfandel, Petite Sirah and Mourvèdre, creating yet another passionate and commanding red wine, impossible to ignore. Welcome the winery ghost into your home again with this latest vintage, and enjoy with full-flavored and hearty meals…before it vanishes again.”

What I say about it:

I love big wines. The Phantom from Bogle is a big bold spicy red that I really enjoy. A complex red blend that is ideal for a dark cold winter night. So out of the bottle and into the glass….

Visually the Phantom is a stunner. Deep ruby red and garnet true to the rim. Rich, bright and clear. Long legs and jammy.

The nose is equally pleasing with a lot of big berry notes – Plums, ripe black berries, and cherries (dark fuits). Also notable spice; cardamom, clove and pepper. Also subtle notes of tar, leather, wood and linseed oil.

The taste is big and a very full finish. Lots of spice with a peppery, fruity, smokey blend. The berry notes I detected in the nose as well as prunes and cassis. Leather and tobacco, pipe tobacco, like Captain Black’s, sweeter and mellow. Oak but not too oaked. Full long but round tannins. Softer yet pronounced. This is a very full bodied dryer wine with 14.5% alchohol.

I really can’t say anything bad about this wine. It pairs excellent with grilled red meats and rich spicey foods as well as hangs out well all on it’s own. For fruits, think complimentary fruits such as red grapes, dried cherries, blueberries, figs and on the contrast side apricots and pears, particually Bosc (for the skin). For cheeese, I would go Spanish, Manchego, Queso de Mahón and to the Blues, even smoked gouda. Break out the salted cured meats too as this wine will marry well with Soppressata and Finocchiona salami.

Would Bukowski drink it?  Get a room Dave. What matters most is how well you walk through the fire. I’d walk a lot easier with a bottle of the Phantom in my back pocket. 

Overall Rating: 5 BUKS