Kent Rasmussen Napa Valley Mixed Reds

Tasting notes & discussion 60

24 HOUR SALE
Typically $40/bottle from Kent Rasmussen Winery
Vintage 2019 from Napa Valley
Available for AZ; CA; CO; CT; DC; FL; GA; IA; ID; IL; IN; KS; LA; MA; MD; ME; MI; MN; MO; MT; NC; ND; NE; NH; NJ; NM; NV; NY; OH; OK; OR; PA; RI; SC; SD; TN; TX; VA; VT; WA; WI; WV; WY
Sold by participating winery or licensee, fulfilled by Wine Country Connect
Packages have been upgraded to 2-day transit for increased protection. This will last throughout the summer.

About Kent Rasmussen Winery: “Kent Rasmussen Winery was started in 1986 by Kent and his wife Celia Ramsay. They have been famous for their stellar Pinot Noir, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc under the Kent Rasmussen Winery label, but also for the many interesting varietal wines they made under the Ramsay label. Kent and Celia have retired this year (2023)! Both are proud of their 44 years of making wine.”

Rasmoussen

TASTING NOTES:
Pinot Noir - “Simplicity is what Pinot Noir needs to maintain its complexity. Our cellar treatment was simple and this wine is indeed very complex! Blackberry, rose and blueberry are the most dominant notes, with flavors of oak and a rich mouth feel.” (AbV 13.7%, pH 3.60, TA 6.0 g/L)

(A signed Pinot Noir in each order!)

Cabernet Sauvignon - “On the palate, this wine offers the quintessential Cabernet panoply of flavors: amazingly deep and complex layers of black currant, black cherry, plum and dark chocolate, all supported by a tannic foundation that will allow it to stand up to savory grilled meats, like well-spiced tri-tip or a fat-marbled ribeye steak. To be quite honest, it tastes awfully good all on its own – unlike many of its more aggressive and rough-edged brethren.” (AbV 13.5%, pH 3.65, TA 5.9 g/L)

BARRELS: 12 - 14 months in French oak.

PAIRS WITH: Savory grilled meats.

TANGENTIALLY RELATED FACT to help you make conversation over this wine:
It’s weird how mousse is pronounced moose and not mouse, and mouse becomes mice, but house isn’t hice, and there’s geese and there’s goose, but still moose is just moose…

A mousse is characterized by its smooth, light, airy texture. How do you get something like that? By whipping, usually. Sweet mousses use whipped egg whites or whipped cream that have been flavored by something else. And yes, I’ve specified sweet mousses because savory mousses do exist as well. Mostly they will involve seafood. For some reason fish mousse was really popular in the mid-20th century. As time has progressed, foams, like mousse, have become more of a thing in, I don’t know, “haute cuisine,” particularly within the realm of molecular gastronomy. Foams make it easier to add additional taste elements to a dish without messing with its physical composition.

Kent Rasmussen Napa Valley Mixed Reds

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