2011 “Touch of Evil” Cabernet Sauvignon, Estrella District, Paso Robles
Tasting Notes
“Touch of Evil” is a honeymoon in a sleepy Mexican border town where all sorts of lurid undertones lie in wait. Beware, the closer you look, the more you will find. We found the Cabernet grapes at Ted Behlendorf’s fathers vineyard on the East side of Paso, you find the rest.
Where people normally age their Cabernet Sauvignon in barrels for two years, we went a little over board and aged our wine for a total of eight years! Call us crazy. We’re used to it. This Cab is smooth and goes down like the Titanic on a moonlit night without the drama and shuffling of deck chairs…
Specs
Vintage: 2011
Appellation: Estrella District
Vineyard: Behlendorf’s Vineyard
Yeast: Natural
Alcohol: 14.5%
Barrel Aging: 96 months in French oak
Cases Produced: 85
2016 “The Tryst” Syrah/Grenache, California
Tasting Notes
Tryst reads like a Robert Mitchum film noir title:
"I knew from the moment I laid eyes on her we were meant to get together. Lost souls from different backgrounds, yet somehow fated to cross paths.
I flipped the ignition switch and headed straight from Sonoma down the 101, never once looking back. The closer I got to Paso, the cool evening air fueled my desire.
Two hearts would soon beat as one."
And that is the Tryst. A merger between classic grape noir: Syrah and Grenache.
Specs
Vintage: 2016
Varietal: 66% Syrah, 34% Grenache
Clone: 126 & 362, 383, Alban
Appellation: Paso Robles & Russian River Valley
Alcohol: 13.7%
Barrel Aging: 21 months, French oak
2017 “Illicit” Pinot Noir, Santa Maria Valley
Tasting Notes
Our 2016 version of this Pinot was rated 91 points by Wine Enthusiast, and emerges from a renowned vineyard in the Santa Maria Valley famous for producing many world class Pinot Noirs. It is a blend of Clones 667, 115 and Pommard. Our 2017 follows the same path – an early pick, creating a Burgundian style Pinot with just the right amount of California influence.
HOI POLLOI - [hoi puh-loi/]
plural noun, from Greek
the masses, the common people, riff-raff, plebeians, Salt of the Earth, “… avoid mixing with the hoi polloi.” Not to be confused with hoity toity: “pretentiously self-important, haughty.”
Hoi Polloi
Basically, we’re the riff-raff.
You know the usual picture? Castles, vineyards, glossy write-ups in Wine Spectator Magazine?
Yeah. That’s definitely not us.
Our simple take on things:
Damn good tasting wine: check
Quality over quantity: check
Three undercapitalized working stiffs? Definitely check
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
The old saying “don’t judge a book by its cover” applies to this bottle of wine! My bottle of Hoi Polloi 2016 The Tryst arrived Friday around 5:00. We quickly opened the box and put it in the wine cooler to relax. We decided we would open it Saturday night to go with our steak dinner. We opened and decanted the wine at around 5:30 when I started the roasted potatoes and carrots and took the steak out to come up to temperature. By the time dinner was being plated up the wine was ready to pour.
I really felt like Goldilocks when I took my first sip of this wine, it was “just right” for our hearty steak dinner. After my first sip my verbal reaction was, “oh wow”! I really enjoyed tasting the French oak from this wine. This wine was very well balanced with a slight peppery and fruity mix and a nice full body. I highly recommend this wine! I would not have tried this wine based on the label, but it was delicious and complimented our dinner very well. I would definitely recommend this wine to friends and family; it was very enjoyable! In my opinion based on the bottle I had I would estimate this to be a $40 bottle.
I received the "Touch of Evil" 2011 Cabernet Sauvignon!
Day 1:
On opening - the smell was fruity (cherry/blackberry) in addition to some vanilla and nutmeg type smells.
My wife said it smelled like Oak and leather and clarified the oak smell was vanilla.
Additionally I felt like their was a high alcohol/astringent scent as well at first.
The first sip, the alcohol immediately hit me but after the first sip, it was there but not nearly to the same effect.
It was much better after running it through an aerator where I picked up on vanilla and cherry
Day 2: similar, it seems that the vanilla/spices smell and taste disappeared and now I am getting a more standard cherry/fruit note.
Overall, it was an enjoyable wine, and would value it as a $50 cabernet retail. Without looking at the price on this site, i think $25 would be a great price.
Definitely not oak bombs. The Cab has the most, natch. Ever heard of an unoaked Cab? Me neither. The other two are pretty low, actually. About 33% new French.
@TheHoiPolloi comment not meant to offend you. Both reviewers mentioned oak hence my concern. I do not like the pereception of oak in any if my wines. But I understand that others do. I also know that winemaking philisophies differ. I hope your comment about ever having an unoaked cab was in jest. I am a potential customer, you know?
I’ve had many reds made with 100% neutral oak that are amazing btw
@losthighwayz Not offended - sorry it came off that way! Our style is generally earlier pick, lower alcohol, lighter oak. Generally. This Cab is something of an anomaly for us. That said, I was serious when I said I have never heard of an unoaked Cab. An increasing number of winemakers - especially Garagiste winemakers like us - are making unoaked wines, but not Cabs that I am aware of. Something about the character of the Cabernet Sauvignon grape seems to almost require oak to complete the picture. Hope this answers! and thanks for posting!
@TheHoiPolloi I’ve had an unoaked Cab! Two, in fact. The first one was over a decade ago at a winery in Niagara, Ontario. It was an unoaked Cabernet Sauvignon and was phenomenal. Full of fresh wild strawberries and other fruity fantasticness.
The second is much more recent - Tercero made an unoaked Cabernet Franc a few years ago. It’s oh so purple, and oh so delicious, and has aged quite well also.
Well, well, well! Hello Doug and Hoi Polloi!! Doug’s a friend and a good dude, he founded The Garagiste Festival, a wine tasting event that is near and dear to my heart. Doug- you poured me a taste of that Pinot last year if memory serves (it may have been prior vintage) and I quite enjoyed it! I’d like to try that '11 Cab!
2011 “Touch of Evil” Cabernet Sauvignon, Estrella District, Paso Robles
Tasting Notes
Specs
2016 “The Tryst” Syrah/Grenache, California
Tasting Notes
Specs
2017 “Illicit” Pinot Noir, Santa Maria Valley
Tasting Notes
Specs
Included in the Box
Price Comparison
$557.21 for a Case of 4x 2011 “Touch of Evil” Cabernet Sauvignon, Estrella District, Paso Robles, 4x 2016 “The Tryst” Syrah/Grenache, California and 4x 2017 “Illicit” Pinot Noir, Santa Maria Valley at Hoi Polloi Winery
About The Winery
Winery: Hoi Polloi Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Thursday, July 9th - Monday, July 13th
Hoi Polloi Mixed Reds
3 bottles for $59.99 $20/bottle + $2.67/bottle shipping
Case of 12 for $199.99 $16.67/bottle + $1/bottle shipping
2011 “Touch of Evil” Cabernet Sauvignon
2016 “The Tryst” Syrah/Grenache
2017 “Illicit” Pinot Noir
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
Hoi Polloi Mixed Reds - $40 = 16.66%
i hope to see the Three Stooges fans!
Wouldn’t have minded getting the opportunity to rat for these. I’m curious.
Likewise, I’m curious to hear about the Cab. With a name that includes “evil” and so many years in a barrel, it’s got to be interesting.
Thank god they don’t deliver to IL! Need more racking.
Awe no IL delivery?
Reposting in the daily thread for @jennyc93
Hoi Polloi 2016 The Tryst
The old saying “don’t judge a book by its cover” applies to this bottle of wine! My bottle of Hoi Polloi 2016 The Tryst arrived Friday around 5:00. We quickly opened the box and put it in the wine cooler to relax. We decided we would open it Saturday night to go with our steak dinner. We opened and decanted the wine at around 5:30 when I started the roasted potatoes and carrots and took the steak out to come up to temperature. By the time dinner was being plated up the wine was ready to pour.
I really felt like Goldilocks when I took my first sip of this wine, it was “just right” for our hearty steak dinner. After my first sip my verbal reaction was, “oh wow”! I really enjoyed tasting the French oak from this wine. This wine was very well balanced with a slight peppery and fruity mix and a nice full body. I highly recommend this wine! I would not have tried this wine based on the label, but it was delicious and complimented our dinner very well. I would definitely recommend this wine to friends and family; it was very enjoyable! In my opinion based on the bottle I had I would estimate this to be a $40 bottle.
I received the
"Touch of Evil" 2011 Cabernet Sauvignon!
Day 1:
On opening - the smell was fruity (cherry/blackberry) in addition to some vanilla and nutmeg type smells.
My wife said it smelled like Oak and leather and clarified the oak smell was vanilla.
Additionally I felt like their was a high alcohol/astringent scent as well at first.
The first sip, the alcohol immediately hit me but after the first sip, it was there but not nearly to the same effect.
It was much better after running it through an aerator where I picked up on vanilla and cherry
Day 2: similar, it seems that the vanilla/spices smell and taste disappeared and now I am getting a more standard cherry/fruit note.
Overall, it was an enjoyable wine, and would value it as a $50 cabernet retail. Without looking at the price on this site, i think $25 would be a great price.
@kray05 Thank you for the report. Interesting how it changed the 2nd day.
So who exactly are these ‘riff-raff’ that spend $52 on a bottle of wine? Asking for a friend.
The riff raff MAKE the wine.
A previous offer last September, not these wines but a little winery info:
https://casemates.com/forum/topics/hoi-polloi-mixed-reds
Dang it. Running out of funds here.
/giphy reliant-vile-battle
These sound like oak bombs. Bummed really wanted to try them.
Definitely not oak bombs. The Cab has the most, natch. Ever heard of an unoaked Cab? Me neither. The other two are pretty low, actually. About 33% new French.
@TheHoiPolloi comment not meant to offend you. Both reviewers mentioned oak hence my concern. I do not like the pereception of oak in any if my wines. But I understand that others do. I also know that winemaking philisophies differ. I hope your comment about ever having an unoaked cab was in jest. I am a potential customer, you know?
I’ve had many reds made with 100% neutral oak that are amazing btw
Do you mind sharing your style?
@losthighwayz Not offended - sorry it came off that way! Our style is generally earlier pick, lower alcohol, lighter oak. Generally. This Cab is something of an anomaly for us. That said, I was serious when I said I have never heard of an unoaked Cab. An increasing number of winemakers - especially Garagiste winemakers like us - are making unoaked wines, but not Cabs that I am aware of. Something about the character of the Cabernet Sauvignon grape seems to almost require oak to complete the picture. Hope this answers! and thanks for posting!
@TheHoiPolloi I’ve had an unoaked Cab! Two, in fact. The first one was over a decade ago at a winery in Niagara, Ontario. It was an unoaked Cabernet Sauvignon and was phenomenal. Full of fresh wild strawberries and other fruity fantasticness.
The second is much more recent - Tercero made an unoaked Cabernet Franc a few years ago. It’s oh so purple, and oh so delicious, and has aged quite well also.
He detected a bit of heat, just prior to the carnival ride he was about to embark on.
In for 3.
Shame this isn’t available in NH, it sounds just right. Curse my ridiculous state.
Well, well, well! Hello Doug and Hoi Polloi!! Doug’s a friend and a good dude, he founded The Garagiste Festival, a wine tasting event that is near and dear to my heart. Doug- you poured me a taste of that Pinot last year if memory serves (it may have been prior vintage) and I quite enjoyed it! I’d like to try that '11 Cab!
Neil! Hit me up next time you’re in town. We will drink wine.
Anyone got some intel on a drinking window for these? Can’t find any suggestions online and the case arrives today…
@pupator I’m not sure about longevity but after opening and very much enjoying The Tryst last night, I would put it in the drink now category.
Sorry we didn’t get more!
None are bad. Some oak there, but none are oak bombs; pleasant.
Son, not a wine drinker, is even getting swayed; great job on the execution and offering.