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Occam’s Razor 2014

 

 

 

 

 

 

Origin: Columbia Valley &  Walla Walla, Washington State, Rasa Vineyards
Grape: Shiraz, Cabernet, and small amounts of Malbec, Merlot and Sangiovese
Body: Medium
Year: 2014
Alcohol: 2%
Price point: $16.00
Year Reviewed: 2017

This wine kicks butt!  Found this wine at a wine tasting in Geneva, Il and bought a bottle to enjoy one Sunday afternoon.  Was going to go run/walk, but opened this with lunch and let me say, just wanted to relax and enjoy this gem of a wine.  Let this breathe for about 1 hour after opening to get the full complexity of this beautiful wine.

This clear Ruby colored wine blew me away.  On the nose, I get cherry, allspice, mocha, currant jam, earth and mineral.  On the palate, I receive medium tannins, a beautiful complex well balanced wine with buttery vanilla cherry flavors—doesn’t that sound just great?  It surely is.  I even get some mild characteristics of the Nebbiola grape, which is not in here, but I believe the Malbec is adding to the complexity of this wine.  I also suggest that after about 2 glasses of this wine you read about the philosophy of “Occam’s Razaor.   See below.  Try with some blue cheese. OMG!

History[edit]

The term Occam’s razor did not appear until a few centuries after William of Ockham‘s death in 1347. Libert Froidmont, in his On Christian Philosophy of the Soul, takes credit for the phrase, speaking of “novacula occami“.[6] Ockham did not invent this principle, but the “razor”—and its association with him—may be due to the frequency and effectiveness with which he used it.[7] Ockham stated the principle in various ways, but the most popular version, “Entities are not to be multiplied without necessity” (Non sunt multiplicanda entia sine necessitate) was formulated by the Irish Franciscan philosopher John Punch in his 1639 commentary on the works of Duns Scotus.[8]

Formulations before Ockham[edit]

Part of a page from Duns Scotus’ book Ordinatio: “Pluralitas non est ponenda sine necessitate“, i.e., “Plurality is not to be posited without necessity”

The origins of what has come to be known as Occam’s razor are traceable to the works of earlier philosophers such as John Duns Scotus(1265–1308), Robert Grosseteste (1175–1253), Maimonides (Moses ben-Maimon, 1138–1204), and even Aristotle (384–322 BC).[9][10]Aristotle writes in his Posterior Analytics, “We may assume the superiority ceteris paribus [other things being equal] of the demonstration which derives from fewer postulates or hypotheses.”[11] Ptolemy (c. AD 90 – c. AD 168) stated, “We consider it a good principle to explain the phenomena by the simplest hypothesis possible.”[12]

The Indian Hindu philosopher Madhva (1238–1317) in verse 400 of his Vishnu-Tattva-Nirnaya says: “dvidhAkalpane kalpanAgauravamiti” (“To make two suppositions when one is enough is to err by way of excessive supposition”).[citation needed]

Ockham[edit]

William of Ockham (circa 1287–1347) was an English Franciscan friar and theologian, an influential medieval philosopher and a nominalist. His popular fame as a great logician rests chiefly on the maxim attributed to him and known as Ockham’s razor. The term razor refers to distinguishing between two hypotheses either by “shaving away” unnecessary assumptions or cutting apart two similar conclusions.

While it has been claimed that Ockham’s razor is not found in any of his writings,[15] one can cite statements such as Numquam ponenda est pluralitas sine necessitate [Plurality must never be posited without necessity], which occurs in his theological work on the ‘Sentences of Peter Lombard’ (Quaestiones et decisiones in quattuor libros Sententiarum Petri Lombardi (ed. Lugd., 1495), i, dist. 27, qu. 2, K).

https://en.wikipedia.org/wiki/Occam%27s_razor

 

 

 

 

 

http://rasavineyards.orderport.net/product-details/0119/2014-Occams-Razor

PRODUCER The Naravane brothers, Makrand (Pinto) and Yashodhan (Billo) were born in India and came to the United States in 1974, when they were 7 and 5. Both parents worked to establish themselves economically and in the community. The brothers learned many lessons from these experiences and most profoundly, the importance of hard work and following your heart. In 2007, the brothers formed Rasa Vineyards. Rasa is Sanskrit for ‘essence’ and ‘juice’. The word encapsulates the brothers’ heritage and winemaking philosophy, which is rooted in maximizing the most authentic expression of terroir. Prior to following their passion for wine, life was centered around the Computer Industry. Lucky for them (and us) they made the move, though the qualities that served them in the tech industry, namely an attention to detail, and a high level of organization and thoughtfulness, continue to serve them today. Their 28-acre estate, 9 of which are planted to Syrah as of 2016, is located in the newly established Rocks District of Walla Walla. They are also fortunate enough to source fruit from the very best and many of the oldest vineyards in the region, specifically DuBrul, Monette and Kiona Vineyards. Practices in the vineyard and winery are minimal and intended to reveal the character of the site.

https://www.communalbrands.com/wp-content/uploads/2017/08/OccamsRazor.pdf

After learning more about this wine region, I definitely want to visit here.  For more information on Walla Walla Wineries, select this link:

 

 

 

 

http://www.winesnw.com/walla.html

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90 + Cellars Cabernet 2016 Lot 53

 

 

 

 

 

 

Origin: Mendoza, Argentina
Grape: 98% Chardonnay 2% Gewürztraminer
Body: Medium
Year: 2016
Alcohol: 5%
Price point: $10.00
Year Reviewed: 2017

See my other notes on 90+ cellar wines.  6 months aged in French and American Oak, this is a crowd pleaser Cabernet.  On the nose, I pick up cherry, smoke, hints of plum.  On the palate it is a lighter Cabernet than anticipated.  This year is not as bold as some previous 90+ Cabs that I have tried, but gives a nice finish with some pepper, spice,  and acidity. For those Cab drinkers who like a medium complex wine, this one’s for you.

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Chateau Trois Moulins

 

 

 

 

 

 

Origin: France

Grape: Bordeaux

Body: Medium

Year: 2014

Alcohol: 5%

Price point: $14.00

Year Reviewed: 2017

I had such good luck with other 2014 Bordeaux’s that this wine caught my attention.  Being from the Haut-Medoc region (left bank)

 

 

 

 

 

 

 

famous Bordeaux wine region of southwestern France, I have heard great reviews of the grapes from this area. Right after opening, there was not too much aroma and flavor, but after letting this wine breath for approximately 2 hours, a greater, more complex wine appeared.  (Suggest to open for several hours before serving or decant.)  Flavors of blackberry, dark cherry and anise are evident.  This wine has a clean smell to it.  I paired this wine with a caprese salad and a beautiful honey balsamic marinated flank steak, and it paired spectacular as the sweet foods enhanced the flavors of this Bordeaux’s acidity even more after the 2 hour breathing.

 

 

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Chateau Lajarre

 

 

 

 

 

 

Origin: France

Grape: Bordeaux

Body: Medium

Year: 2015

Alcohol: 5%

Price point: $9.00

Year Reviewed: 2017

I wanted to try this wine, not only because it was a decent price, but it was classified as a Bordeaux Superior.  So if you see ‘Bordeaux Supérieur’ on a label, it does mean that the wine is a little more superior compared to a ‘normal’ Bordeaux wine. A little superior in the sense that the ‘Bordeaux Supérieur‘ wines are made under stricter appellation laws, setting it higher winemaking standards.  My palate picked up earthy mineral flavors and some licorice.  On the nose, this wine was totally lacking smell.   Odd.  Not possessing aromas, this wine was dryer on the tongue and finished dry.  Personally, it was okay but not one of my favorites, even though the price point was great. I decided to keep it in the reviews in case anyone out there liked non-aromic dryer wines.  Taste is so individualized, and for a price point under $10, why not try if this may describe other wines you have enjoyed.

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Bordeaux

Bordeaux, in the southwest of France, needs little introduction as one of the world’s most famous, prestigious and prolific wine regions. Its three trump cards are diversity, quality and quantity.

The majority of Bordeaux wines (nearly 90 percent of production volume) are the dry, medium- and full-bodied red Bordeaux Blends that established its reputation. The finest (and most expensive) of these come from the great châteaux of the Haut-Médoc and the Right Bank appellations Saint-Émilion and Pomerol. The legendary reds are complemented by high-quality white wines, both dry styles (particularly from Pessac-Léognan) and the sweet, botrytized nectars of Sauternes.

 

 

 

 

 

 

A Bordeaux chateau and vineyards

While Bordeaux is well regarded for wines produced within specific areas, many of its wines fall under other, far less ambitious appellations. These include AOC Bordeaux, Bordeaux Supérieur and the sparkling-specific Crémant de Bordeaux. The Bordeaux Rouge appellation accounts for more than one-third of all production.

The official Bordeaux viticultural region stretches for 80 miles (130km) inland from the Atlantic coast. It is home to more than 10,000 producers who turn out a vast quantity of wine each vintage. Total production in 2016, according to official figures, was 577.2 million liters.

This output ranges from inexpensive everyday wines through to some of the world’s most expensive and prestigious labels. Bottles of dry red wine produced under the region’s generic Bordeaux appellation can be bought for just a few dollars. Those from the top châteaux are regularly traded for several thousand dollars. Auction figures and retail prices do not always conform with Bordeaux’s distinct and historically significant classification system, which has remained largely unchanged since the middle of the 19th Century.

Bordeaux’s climate is moderated by its proximity to the Atlantic Ocean and the presence of the various rivers (the Dordogne, the Garonne and the Gironde Estuary into which they flow). The region takes its name (which translates roughly as “next to the waters”) from the port city of Bordeaux, which serves as its logistical and administrative center. The vast expanse of pine forest to the south (La Foret des Landes) protects Bordeaux from strong, salt-bearing winds coming off the Atlantic Ocean, although there is a risk of still winter air getting trapped and bringing frost to the Bordelais vineyards.

With a latitude (45°N) exactly halfway between the equator and the North Pole, summer daytime temperatures hover around 77F (25C), and rarely rise above 86F (30C), while winter temperatures only occasionally dip below freezing. The Médoc peninsula feels the maritime influence particularly strongly; local winemakers talk of the gentle breezes and light clouds that take the edge off even the hottest summer days.

The region’s long, relatively warm summers are ideal for growing late-ripening grape varieties. That is not to say that cool, wet weather in spring and autumn is not a concern here. A fundamental reason that most Bordeaux reds are made from a blend of Merlot and Cabernet Sauvignon is that these two varieties bud, flower and ripen at different times and rates, which spreads the risk posed by poor weather conditions at flowering or harvest. In years when the autumn is wet, the Cabernet Sauvignon harvest suffers from rot and dilution, but the earlier-ripening Merlot provides a back-up. When the spring is wet, the Merlot flowers poorly, leaving the Cabernet Sauvignon to take up the responsibility of providing a good harvest.

Merlot is the most planted red wine grape in the vineyards of Bordeaux, accounting for around 65 percent of all vines, followed by Cabernet Sauvignon at 23 percent, and then Cabernet Franc at 10 percent. Petit Verdot, Malbec and Carmenère are also permitted, but only make up around two percent of the red grape total. These three are grapes which have been largely abandoned (the latter almonst entirely) since the 19th Century, as they failed to ripen reliably, though Malbec has a continued role in Saint-Émilion in single-digit percentages as a color enhancer. Climate change and success achieved elesewhere may yet lead to a partial comeback for one or more of them.

Bordeaux’s white wines are generally blends of  Semillon (49 percent of plantings) Sauvignon Blanc, (43 percent) and, less often, Muscadelle (6 percent). A little Sauvignon Gris, the only other permitted white variety, is also cultivated. Sauvignon Blanc has seen some uplift in recent years given the success of varietal wines from New Zealand and other regions.

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Chateau Roustaing

 

 

 

 

 

 

Origin: France

Grape: Bordeaux

Body: Medium/Bold

Year: 2014

Alcohol: 12%

Price point: $10.00

Year Reviewed: 2017

So for those of you who saw the Grape Bordeaux above….this technically isn’t a grape.  Red Bordeaux is a red wine that originates from the blending of Cabernet Sauvignon and Merlot grapes.  Various Bordeaux will have different proportions of each grape and some distributers will not list the proportions.  Being from old vines and classified as a “reserve,” this wine is a steal for $9.99 and you can impress your guests to believing this could be a $30 bottle of wine. You will see the title “Reserve vieilles vignes” on the bottle representing “old vines.”  Reserve wine is a wine that is higher in quality than the usual wine from that producer or a wine that has been aged before being sold, or sometimes both.  The term is coined from winemakers who would “reserve” their best wine rather than sell it off immediately. This is a clear, garnet colored wine with a medium body, high acidity, long finish giving some tingling on the back of the throat, yet I pick up a slight gentle sweetness.  The aroma (nose) of this wine is the perfect Bordeaux smell and my nose could just live in my glass.  It’s the Cab Franc that is creating this joyous smell. Such complexity representative of most reserves, is truly evident.  Hints of cranberry, chocolate, pepper, strawberry and bit of vanilla is present. Stays fine in wine refrigerator for several days without loss of character, aroma, and flavor.  Be informed that there may be a small amount of sediment in the bottle so you may wish to decant first.  I keep coming back to this wine for parties with friends and just for an accompaniment with food.  The flavors of the wine interplayed with an antipasto salad of black olives, sweet grape tomatoes, salami and mozzarella in olive oil and spices

 

 

 

 

I experienced some new enhanced flavors in the wine with this pairing.  Wine enthusiast gives it an 86.  Personally I love it and would rate it much higher.

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Puerto Viejo

 

 

 

 

 

 

Origin: East Washington State

Grape: Merlot

Body: Medium

Year: 2012

Alcohol: 14%

Pricepoint: $11.00

Year Reviewed: 2017

From the Curico Valley in Chile, this cabernet sauvignon is oddly not very aromatic but has flavors of red licorice and berries. It’s odd how the nose on this is so subtle.   Being ruby in color and medium bodied, this is a very pleasing wine for those who don’t like big bold cabs, but like this grape.  Longer finish than upfront taste.  After this wine is open a few hours, you will experience some new complexity in flavors…raspberry and cherries.

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Milbrant

 

 

 

 

 

 

Origin: East Washington State

Grape: Merlot

Body: Medium

Year: 2014

Alcohol: 5%

Pricepoint: $15.00

Year Reviewed: 2017

Columbia Valley has outstanding luck with growing grapes….in this case Merlot grapes from 2014.  Hints of chalk, minerals, tobacco, cherry and vanilla are apparent in this wine.  The vineyard is a 60 year old family winery.

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Cs – Cabernet Sauvignon

 

 

 

 

 

 

Origin: Washington State

Grape: Cabernet Sauvignon

Body: Medium

Year: 2014

Alcohol: 5%

Pricepoint: $15.00

Year Reviewed: 2017

This deep garnet cabernet is an outstanding value for such an intense wine   Flavors of flowers, oak and fruit are apparent with tingling at the roof of your mouth.  A full body wine from Washington State.  Yet another treasure from grapes in the Columbia Valley.  High tannins are present with a long finish.  Try this one and keep on hand for every occasion and keep on hand to please your company.