Smasne Cellars Farm Boy “Bunk House Red”
Red Blend: Tempranillo (36%), Mourvèdre (20%), Malbec (16%), Zinfandel (11%), Syrah (10%) and Grenache (7%)
YEAR: 2011
REGION: US: Washington State: Columbia Valley
AVERAGE RETAIL: $18
What they say about it:
“This entry-level brand by Robert Smasne — Wine Press Northwest’s Washington Winery of Year in 2013 — continues to deliver bang for the buck. His wide-ranging blend of Tempranillo (36%), Mourvèdre (20%), Malbec (16%), Zinfandel (11%), Syrah (10%) and Grenache offers a nose of plum, Marionberry and blueberry with hints of cinnamon bark and dark cherry. There’s an amazing level of integration to the easy-drinking notes of black currant, red cherry and dark chocolate. An undertone of graphite leads into the rewarding acidity and tannin.”
What I say about it:
I recently attended a tasting at The Barrel Thief in Seattle WA for Smasne Cellars with some friends. I’d been introduced to the Farm Boy before and revisting it, I wasn’t disappointed. Smasne Cellars are really turning out some great examples of reds and red blends and are making their name as an exceptional WA State producer. Their wines are hard to find but worth searching out, special ordering or visiting their Woodenville WA tasting room.
So out of the bottle and into the glass…. The color of the wine is Ruby red with purple and garnett tones. Clean and bright with very long legs. The nose is full of berries and cherries: strawberries, dark bing cherries with some floral and herbacious notes: lavender and marigold in paticular for me. There was also a slight muskiness with earthy notes and touch of oak. A nice amount of spice, most notably cinamon and cardamon.
The taste was likewise full of berries, tart pie cherries, starwberries with blackberry. The Farm Boy is very jammy with a very slight pickle juice note and minerals (wet stone, flint). The finish is long with a smooth medium body that slow and lingers. Great mouthfeel.
Overall easily recommended and exceptionally well balanced. The Farm Boy “Bunk House Red” will easily compliment grilled meats, savory dishes, dry cured meats, cheeses like Asiago, Manchego, Blue and sharp aged Cheddar.
Would Bukowski drink it? I spent many a night (and day sleeping it off) in the Bunk House so sign me up.
Overall Rating: 4 BUKS
Would Bukowski Drink It? 