Heitz Cellar, Lot C-91
The most serious bottle in the cellar — Heitz's best vineyards in one wine, revived from a 1969 one-off.
- Decant for
- 1h 30m
- How to decant
- Stand upright, then decant off the sediment
- Drink
- Hold
The most serious wine here in quantity. Structured rather than showy, and it wants protein and fat rather than smoke.
How it tastes
Black cherry and blackcurrant, sage and rosemary, a savory cured-meat note, and pencil shavings.
Full-bodied and dry, with firm fine tannin that grips when it's young. Give it air.
How to serve it
The most serious bottle here, and the oldest. Stand it upright the day before, decant off the sediment, and give it an hour and a half.
The one to wait on. Firm and young for what it is — three to five years.
Pour it with
- Sous Vide Prime Chuck Burger The fat softens the tannin
- Texas Brisket The bark meets the herbs
- Tri-Tip Smoked Like a Brisket Savory both sides
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