Violets, coriander seed, and wild blueberry aromas leap from the glass. Deep purple in color, the palate has soft texture, and silky tannins. Well-integrated acidity makes this wine a perfect match for smoked meats and wild game.
The winter of 2012 to 2013 was one of the driest on record. The late winter/spring cusp was warm, and the sap started flowing in the vines earlier than I have ever seen. Before the vines started bud-break, they were immediately stressed from the lack of water and nutrients available in the root zone. Frostfree and uniform bud-break was followed by warm spring weather during flowering, allowing for even fruit set. We were on track for the earliest vintage ever (3-6 weeks ahead of normal). Summer conditions were moderate, with warm days, cool nights, and minimal heat spikes, ideal for steady grape maturation. There were a few small rain events leading up to harvest, amounting to less than an inch of rain. It slowed the frantic pace, and helped to wash the dust off the clusters. Most blocks were harvested earlier than ever, and all the fruit had amazing natural acidity. The logistics of the season allowed all winemaking decisions to be made with optimum timing.
Winery: Kale Wines
Owner: Kale Anderson
Location: Sonoma County, CA
In 2008, Kale and his wife, Ranko, set out to create Rhône-inspired wines from extraordinary vineyards in Northern California under their own label, Kale Wines. Specializing in small-production, handcrafted wines, Kale utilizes new technologies as well as ancient techniques to express the unique vineyards’ most delicious characteristics.
Kick Ranch is a hillside vineyard located in Sonoma County’s newest AVA, Fountaingrove District. Its soil is Pleasanton-Haire complex that has been deposited in an alluvial fan surrounding natural runoff from the Mayacama mountains. Fantastic drainage has forced the plants to dig deep roots, naturally balancing the vines with low
yields and concentrated fruit. With a straight shot through the Petaluma wind gap, the cool maritime breezes balance the intense afternoon exposure. This results in dark, ripe fruit with good acidity.
Kale Wines Sonoma County Home Run Cuvee
3 bottles for $84.99 $28.33/bottle + $2.67/bottle shipping
Case of 12 for $299.99 $25/bottle + $1/bottle shipping
How much are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2013 Kale Wines Home Run Cuvee - $40 = 11.76%
@Winedavid49 thanks for this pick! I find wines that aren’t fruit forward hard to find. I never knew they existed until you introduced us to hook & ladder pinot a few years back with a distinct earthy barnyard aroma. After that I’ve found i enjoy non fruit forward profiles the most. Thanks again!!
@Winedavid49 Thanks! Rhône varietals are the reason I became a winemaker in the first place. Rhône blends exhibit some of the most compelling expressions of terroir available.
@chipgreen@jml326@InFrom
It’s what happens when some fingers are offset from home one position to the right, except for the errant e.
And you don’t proof read.
Rattage in progress. Bottle went to Wine Locker, not my normal LabRat shipping place. Picked up late this afternoon before dinner with Son and DiL. No corkage at restaurant.
Need to let it aerate more. Will taste tomorrow at 4pm. Tasting with zTimBz. He concurs on the more time.
Tasting with a 100% Syrah (2013) and 79% Syrah/21% PS (of course!) for some comparison. Couldn’t find a another Syrah/Grenache today, may look around tomorrow morning.
@MarkDaSpark Not even any initial impressions? Aside from needing air? (Not that I’m likely to be able to go in on this, but inquiring minds want to know!)
Kale 2013 Sonoma County Home Run Cuvee
Tasting Notes
Color: Deep translucent Red
Nose: Dark fruits, spicy, menthol/alcohol
Taste: a balance of Syrah and Mourvedre - there is the umami of the Syrah along with plum and cherry. Not fruity or any noticeable sweetness.
Midpalate: Oak takes over the mid-palate, with a medium tannin
Finish: Noticeable acid tartness on the finish. Should cut through the fats of a steak.
I drink a lot of older Zins, Cabs, Syrah, and Pinot and Merlot. This blend has its own flavor profile distinct from those. At 14.9% alc. , it is on the high side and it does color the flavor. With fruit ripening in warmer years at such a high brix, not too much you can do about it.
@woopdedoo Unlike most folks, I often drink wine without food. Certainly my tasting notes were without food. I am having some today with some white bean with ham soup. As expected the backbone of tannin and acid are able to shine through the soup - I would say I like it better with the soup than without. Following Peter Wellington’s tasting evaluation process, I generally try to refrain from offering my personal likes/dislikes - rather I seek to provide enough detail that one could decide whether it is a style and taste profile that matches their likes or dislikes.
I think this would benefit from decanting. On Day 4 having been on the counter and corked between tastings, it tastes a bit more integrated and juicy. Still the acid is there. The flavor profile has opened up a bit and feels more rounded. More pomegranate. Think it would be a strong pairing with rich foods.
Boy I am so tempted on this one. My wife likes white wines for some odd reason I’m in to the Reds and red blends. Hmm… Another one of those ‘should I ask for permission or forgiveness’. Decisions, decisions…
@johnnelson7333@MSUMike Did anyone score a case? I left town Friday afternoon and forgot to check in. I’m in for 4 also if still available. No worries if I missed out…
Ok. Question from the (apparently) ill-informed. I always thought cuvee was “koo-vay,” but recently someone corrected me with “kyoo-vay.” The only French I know was from a teach yourself crash course CD for travelers. My pronunciation is likely based off of the Latin and Spanish I took in school. So, what’s the word?
@jhkey@LambruscoKid I think if you pronounce it a la americaine, it’ll be koo-vay. But if you learned French somewhere along the way in life and reflexively go with the French pronunciation, it’ll be kyoo-vay. Or is that oy-vey?
If it were a Spanish word, it would be pronounced “koo-vay”. Ole! Now, sashay away.
@InFrom@NightGhost Haha, thanks for the context, I didn’t pick up on NightGhost’s comment. Cheech and Chong were a little bit before my time. I shouldn’t admit this, but I remember Cheech for his Raffi-esque kid’s album in the early 90s
@trifecta There seems to be a contingent that states anything above $12/bottle is “very expensive”. E.g. the Tercero offer at $20 was claimed as too rich. To each their own, obviously, but factually that is far from an expensive bottle within the full spectrum of wine.
@klezman@trifecta My own general rule is that anything that only uses two numbers is not expensive. Once it gets to that third digit, then it had better be worthy.
@MarkDaSpark@Twich22 Let Sparky recover his bearings. We just had a session with the Kale and three ‘control’ bottles. I’m threatening to unleash the next ratting as the “Mark & Tim Winecast”. Then you’ll get Mark’s wine notes along with my useless badinage.
For example: On [a control wine]: “You say it’s better after some of the smoked Gouda? But you’re eating the rinds! Maybe it would be even better after some pork rinds. I’ve heard of Rhones and Rhine wines. Perhaps this is a Rind wine.”
To save the world from stuff like this, you need to be patient. (Or the terroir-ists win.)
@MarkDaSpark I too am interested in Kale’s feedback regarding its drinking window. After browsing through the winery’s website, I noticed the other Syrahs/blends have a “drink by” date except this one being offered.
@MarkDaSpark@Twich22 um… You should be writing things down as you taste. Not getting toasty and then trying to remember the next day! Unless you just meant typing it up?
@MarkDaSpark@trifecta@Twich22 Sparky was making notes as he went. But he did three rounds of tasting over three days to be fair to the Kale. (The third day without me.) Based on just the first night, I’d have given a very brief and pungent review. Woop didn’t say how he treated the wine for his review, but for us it took hours of air for it to come out of its shell.
@trifecta, Exactly! Thus the right hand shift mention. You try typing on a tablet after reviewing 4 bottles! I have enough problems misspelling as it is!
@MarkDaSpark@TimothyB@trifecta@Twich22 For me, it was pop and pour the day after arriving on the FedEx truck. The alc/menthol nose did persist the day after and may have mellowed a bit. It is the first time I have tasted a blend and thought that I could distinctly taste both grapes which makes me think they were likely aged separately in barrels and blended on bottling - of course just pure speculation.
@MarkDaSpark@TimothyB@trifecta@Twich22@woopdedoo Yes, the 2013 was fermented separately and blended before bottling. Great observation! In 2014 we started to co-ferment so can’t wait for you to try the next vintages too!
From Wine Enthusiast 9/1/16
Kale 2013 Kick Ranch Vineyard Home Run Cuvée
91 points
Made from 70% Syrah and 30% Grenache, both grown at the terrific Kick Ranch hillside site, this wine has a robustness of dark cherry and a red-brick color, soft, smooth and youthful in its seamless tannin and oak. Juicy dark blueberry and a touch of meaty spice form an enviable combination just ready for meaty dishes.
89 Points - Robert Parker’s Wine Advocate:
“The 2013 Home Run Cuvée Kick Ranch Vineyard is a blend of 70% Syrah, 30% Grenache all coming from the Kick Ranch. Its was aged for 20 months in neutral French oak puncheons and barrels. It reminded me of a California version of an excellent Côtes du Rhône with notes of roasted Provençal herbs, black cherry and blackberry liqueur, licorice, camphor and white flowers. It is spicy, meaty, with a touch of pepper and terrific fruit, but not a lot of complexity as yet. Drink it over the next 5-7 years.” - Robert M. Parker, Jr. (28th Oct 2016)
Wine Spectator 3/16:
Wine Spectator 90 points
Fresh and focused, showing subtle power. Floral cherry and grilled anise aromas open to elegantly complex flavors of smoky plum, white pepper and sage. Syrah and Grenache. Drink now through 2026.
and from Doug Wilder:
91 points, Purely Domestic Wine Report, Volume 4.3
The nose is rich, carbonized meat with saturated black fruits - berry and figs. With notes of lavender, cherry and chocolate. The palate is concentrated black fruit, charcoal, menthol through a firm core with notes of herb and fine acidity. -DW
I like most most reds, and while GSMs are not favorites of mine, I do love Syrahs, so looked forward to tasting this wine.
Tasted this over 2 nights with TimothyB, using my Vineyard Fresh Wine Preserver (Argon) to save the remainder each night. Tasted with 2 wines on Thursday night, and with an additional wine added Friday night to compare. Picked the Austin Hope Syrah since it was a 2013, and my sister has liked their wines, and they were okay when we visited. Picked the Vina Robles Syrée because they were on Wine.Woot before and it had PS (duh!). I was looking for something in the Kale price range, and close to the varietals. Sadly, didn’t see anything from Sonoma I could use.
Comparison wines (All use cork, except last bottle has screwtop) :
2013 Austin Hope Syrah, Paso Robles (100% Syrah) – 86 (so far), $37 @ Total Wine
2011 Vina Robles Syrée, Paso Robles (79% SyrahSyrah, 21% PS) – 89, $33.50 @ TW
+2016 Morgan Winery Cotes du Crow’s, Monterey (52% Syrah, 44% Grenache, 4% Tempranillo) – 90, $16 @ The Wine Country
+Added on Friday
Thursday night (9:30ish):
First pour out of bottle was flabby and 2nd pour about 60 minutes later was still the same. All 3 bottles were not impressive, even tasting with cheese and crackers. Funky nose on Hope Syrah. We decided they needed some time and to wait til Friday after 4pm to taste again. All 3 bottles were sprayed with Argon before re-corking. Tim placed them upright in his wine cooler unit.
Friday afternoon (4:30ish):
First pour out of bottle was much better for all wines. I had picked up a 4th wine from The Wine Country in Signal Hill that was Syrah/Grenache (with a little Tempranillo added), as well as smoked salmon and gouda (smoked and regular) to try with the wines. Several types of crackers were also used.
We tasted till just after 7pm, then went out for a quick bite. We covered our glasses, leaving them to see how they developed. As an experiment, I sprayed Argon only in the Labrat bottle before recorking (rescrewing) the other 3 bottles. You could tell the difference between the bottle and glass when we reopened the bottles.
Rankings stayed the same both nights, with the new bottle usurping the #1 spot.
#1: Morgan Cote du Crow’s (90)
#2: Vina Robles Syrée (89)
#3: Kale Home Run Cuveè (88)
#4: Austin Hope Syrah (84)
2013 Kale Home Run Cuveè rating:
Color: Nice translucent Red color. 5 out of 5
Nose: Hint as they said of Coriander but not getting any blueberry (wild or otherwise) or menthol. Did get some white pepper. 10 out of 15
Taste: Not fruity or with any noticeable sweetness. Not oaky. 15 out of 20
Finish: Okay finish. 8 out of 10
Overall rating is 88 out of 100
Overall Thoughts: This is a nice wine, but it didn’t do much for either of us. We both have way too much wine, so neither of us felt we needed to buy at this time. CT says good through 2026, IIRC, and we both thought this might improve with age.
It really didn’t help that the 4th bottle was very approachable from pop 'n pour! And stayed about the same the rest of the night.
Will taste them again tonight.
Although as Tim put it for the Hope Syrah, “Did this in the name of Science!”
@klezman, Wanted to see if the amount of air it got when open would affect it, but didn’t want them to get a lot more air. Either way, they were much better on Friday than Thursday.
@MarkDaSpark What type of cork in each wine please? And specific type of screwtop closure? That info important because your control bottles over 4 days with a paper cover and a splash of argon and and and and… I’m so confused… and what type of crackers?
And 8 out of 10 finish is just ok?
If the wine needed so much air, why use argon overnight rather than
just recork and let it take up the oxygen?
@klezman@MarkDaSpark@rjquillin Because at the time we didn’t know that was the case. Without argon, the wine might have passed through a beautiful, but heart-breakingly brief butterfly phase in the fridge and we would have missed it.
@MarkDaSpark so would it be accurate to say this is a young wine that needs aging with an aroma and palate that trend away from fruit and more towards the savory types of flavors (meat, leather, smoke, earth)?
@MarkDaSpark Thank you the detailed reports. We might suggest decanting well in advance of drinking based upon your palate preference and favorable observations on day 3. The 2013 is by far the most ageable vintage we’ve ever made.
@kaolis@MarkDaSpark You do know Sparky was so dedicated to this ratting that he passed up a chance to volunteer at the Belly Dancer of the Universe competition this weekend, right?
I had the 2011 and enjoyed it very much, and have the 2012 somewhere. If a local bought a set and wants to part with one, I’d gladly take it and keep my mini-vertical going.
Hi Guys, just wanted to say thank you for all the comments on the wine. This is definitely my go-to wine in the cellar for family gatherings. The 2013 vintage has such a special place in my heart - our son Jack’s birth wine, my first 100 point wine. I’ve been out coaching little league this weekend thus the late reply. It’s my love of baseball and the proximity of Kick Ranch Vineyard to my childhood field, Rincon Valley Little League Park, that gives this wine the name, Home Run Cuvèe. Cheers, Kale
@kalewines Well, I’m convinced. It took a bit (I’ve been thinking it over since it showed up), but the long term evaluation by MarkDaSpark, and your suggestion that it’ll keep through 2026 pushed me over the edge.
Tasting Notes
Violets, coriander seed, and wild blueberry aromas leap from the glass. Deep purple in color, the palate has soft texture, and silky tannins. Well-integrated acidity makes this wine a perfect match for smoked meats and wild game.
The winter of 2012 to 2013 was one of the driest on record. The late winter/spring cusp was warm, and the sap started flowing in the vines earlier than I have ever seen. Before the vines started bud-break, they were immediately stressed from the lack of water and nutrients available in the root zone. Frostfree and uniform bud-break was followed by warm spring weather during flowering, allowing for even fruit set. We were on track for the earliest vintage ever (3-6 weeks ahead of normal). Summer conditions were moderate, with warm days, cool nights, and minimal heat spikes, ideal for steady grape maturation. There were a few small rain events leading up to harvest, amounting to less than an inch of rain. It slowed the frantic pace, and helped to wash the dust off the clusters. Most blocks were harvested earlier than ever, and all the fruit had amazing natural acidity. The logistics of the season allowed all winemaking decisions to be made with optimum timing.
Specifications
Price Comparison
$633.57/case at Kale Wines (including shipping)
About The Winery
Winery: Kale Wines
Owner: Kale Anderson
Location: Sonoma County, CA
In 2008, Kale and his wife, Ranko, set out to create Rhône-inspired wines from extraordinary vineyards in Northern California under their own label, Kale Wines. Specializing in small-production, handcrafted wines, Kale utilizes new technologies as well as ancient techniques to express the unique vineyards’ most delicious characteristics.
Kick Ranch is a hillside vineyard located in Sonoma County’s newest AVA, Fountaingrove District. Its soil is Pleasanton-Haire complex that has been deposited in an alluvial fan surrounding natural runoff from the Mayacama mountains. Fantastic drainage has forced the plants to dig deep roots, naturally balancing the vines with low
yields and concentrated fruit. With a straight shot through the Petaluma wind gap, the cool maritime breezes balance the intense afternoon exposure. This results in dark, ripe fruit with good acidity.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Friday, March 2nd - Tuesday, March 6th
@woopdedoo has some tasting notes for us.
@MarkDaSpark goes all out with his LabRat Report.
@kalewines stopped in to say thank you.
(Check out their User Profile for recent activity.)
Not normally up this late. So I’ll be a 12 year old child… 1st
Kale Wines Sonoma County Home Run Cuvee
3 bottles for $84.99 $28.33/bottle + $2.67/bottle shipping
Case of 12 for $299.99 $25/bottle + $1/bottle shipping
2013 Kale Wines Home Run Cuvée New CT
2013 Kale Wines Home Run Cuvée Old CT
How much are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2013 Kale Wines Home Run Cuvee - $40 = 11.76%
Case Savings to date:
Number of Offers - 15
High - 33.33%
Low - 9.09%
Mean - 21.21%
Average - 19.71%
I will try to update these numbers semi-regularly, for posterity
This winemaker is a master at his craft and this small lot wine is made with great care. Rare air here for a great price.
@Winedavid49 thanks for this pick! I find wines that aren’t fruit forward hard to find. I never knew they existed until you introduced us to hook & ladder pinot a few years back with a distinct earthy barnyard aroma. After that I’ve found i enjoy non fruit forward profiles the most. Thanks again!!
@Winedavid49 Thanks! Rhône varietals are the reason I became a winemaker in the first place. Rhône blends exhibit some of the most compelling expressions of terroir available.
This wine sounds tempting… hoping for some weekend rattage!
@chipgreen ehat jr fsof/
@rjquillin Pardon?
@chipgreen @rjquillin I’m really confused.
@chipgreen @rjquillin What he said
@chipgreen @jml326 @InFrom
It’s what happens when some fingers are offset from home one position to the right, except for the errant e.
And you don’t proof read.
@rjquillin impressive
@chipgreen @jml326 @rjquillin @CorTot I tried decoding it that way, but it didn’t seem to help.
@chipgreen what he said.
only the right hand was shifted, except for that leading ‘e’
Looks too good to wait for rattage, in for a case. If any Seattle mates want a few bottles let me know!
@StingingJ Tempting. I’ve heard of kick ranch, can’t remember who else sourced that. Have to think on this one for a bit.
@StingingJ I’ll take a couple bottles from ya.
@StingingJ I would probably take a few if you have some to spare.
@airynne sounds good!
@Twich22 @airynne airynne took a couple i want to keep six so i have 4 to spare!
@StingingJ eh, I think I am actually going to have to pass on this deal.
@StingingJ Yeah I’ll take 4
@tburritt sounds good!
Yeah, this looks fantastic. Anyone in the Vegas area want to split a case 3 or 4 ways I’m in. Otherwise I’m just going to grab the 3 pack.
Rattage in progress. Bottle went to Wine Locker, not my normal LabRat shipping place. Picked up late this afternoon before dinner with Son and DiL. No corkage at restaurant.
Need to let it aerate more. Will taste tomorrow at 4pm. Tasting with zTimBz. He concurs on the more time.
Tasting with a 100% Syrah (2013) and 79% Syrah/21% PS (of course!) for some comparison. Couldn’t find a another Syrah/Grenache today, may look around tomorrow morning.
@MarkDaSpark Not even any initial impressions? Aside from needing air? (Not that I’m likely to be able to go in on this, but inquiring minds want to know!)
@klezman, no.
They all needed more time.
@klezman @MarkDaSpark
IFTFY
@chipgreen @klezman ,
No, we both thought flabby on opening all 3. Even an hour didn’t help. We both thought more time needed.
But smelling and tasting a lot better now.
@MarkDaSpark I pulled the trigger. You had me at flabby.
Whats the typical shelf life on a Syrah/Grenache?
Kale 2013 Sonoma County Home Run Cuvee
Tasting Notes
Color: Deep translucent Red
Nose: Dark fruits, spicy, menthol/alcohol
Taste: a balance of Syrah and Mourvedre - there is the umami of the Syrah along with plum and cherry. Not fruity or any noticeable sweetness.
Midpalate: Oak takes over the mid-palate, with a medium tannin
Finish: Noticeable acid tartness on the finish. Should cut through the fats of a steak.
I drink a lot of older Zins, Cabs, Syrah, and Pinot and Merlot. This blend has its own flavor profile distinct from those. At 14.9% alc. , it is on the high side and it does color the flavor. With fruit ripening in warmer years at such a high brix, not too much you can do about it.
Thanks for the opportunity to 'rat!
@woopdedoo BTW: the 30% is Grenache (not Mourvedre)
@woopdedoo Unlike most folks, I often drink wine without food. Certainly my tasting notes were without food. I am having some today with some white bean with ham soup. As expected the backbone of tannin and acid are able to shine through the soup - I would say I like it better with the soup than without. Following Peter Wellington’s tasting evaluation process, I generally try to refrain from offering my personal likes/dislikes - rather I seek to provide enough detail that one could decide whether it is a style and taste profile that matches their likes or dislikes.
@woopdedoo Day 4 Notes:
I think this would benefit from decanting. On Day 4 having been on the counter and corked between tastings, it tastes a bit more integrated and juicy. Still the acid is there. The flavor profile has opened up a bit and feels more rounded. More pomegranate. Think it would be a strong pairing with rich foods.
Should I be concerned about how high the alc % is in this? That seems really high for a Rhone-style blend.
Shipping to 39 states and NC is not one of them? Rats.
@davidd13 NC is a valid state. Stay tuned, this is being fixed.
@arianaWCC @davidd13 the more things change, the more they stay the same
@davidd13 Order away, NC is back!
Boy I am so tempted on this one. My wife likes white wines for some odd reason I’m in to the Reds and red blends. Hmm… Another one of those ‘should I ask for permission or forgiveness’. Decisions, decisions…
@hey_zeus forgiveness. Always forgiveness.
@hey_zeus see below thread with @MSUMike. I’m in for 4. Big fan of Rhone blends.
Where my DFW peeps at… This sounds tasty…
@MSUMike I’m a Rhone fan. 91 WE/90WS/92CT. I’m in for 4. Any others interested in case split?
@johnnelson7333 @MSUMike Did anyone score a case? I left town Friday afternoon and forgot to check in. I’m in for 4 also if still available. No worries if I missed out…
Ok. Question from the (apparently) ill-informed. I always thought cuvee was “koo-vay,” but recently someone corrected me with “kyoo-vay.” The only French I know was from a teach yourself crash course CD for travelers. My pronunciation is likely based off of the Latin and Spanish I took in school. So, what’s the word?
@LambruscoKid It’s koo-vay. Whoever corrected you probably also pronounces “greasy” as “gree-zee”
@jhkey @LambruscoKid I think if you pronounce it a la americaine, it’ll be koo-vay. But if you learned French somewhere along the way in life and reflexively go with the French pronunciation, it’ll be kyoo-vay. Or is that oy-vey?
If it were a Spanish word, it would be pronounced “koo-vay”. Ole! Now, sashay away.
@InFrom @jhkey Thanks for the info! At first I felt vindicated, but it looks like it’s just a potato / potato situation.
@LambruscoKid It’s “poo-see.”
@InFrom @jhkey @LambruscoKid it’s prounced ex-squ-eze me!
@LambruscoKid @NightGhost
@InFrom @NightGhost Haha, thanks for the context, I didn’t pick up on NightGhost’s comment. Cheech and Chong were a little bit before my time. I shouldn’t admit this, but I remember Cheech for his Raffi-esque kid’s album in the early 90s
@LambruscoKid I shouldn’t admit I find it funny, but I did then and I still do!
NYC bought a case. Willing to share, but this looks tasty!
willkimmail [google]
@InVinoVeritas NYC and would happily take a few bottles off your hands if you’re in it to share!
@InVinoVeritas In for 1 or 2
Sure it is yummy - but too $$$$$
@conesville To be fair this is more like $$ than $$$$$. Even $$$ would be a stretch.
@trifecta There seems to be a contingent that states anything above $12/bottle is “very expensive”. E.g. the Tercero offer at $20 was claimed as too rich. To each their own, obviously, but factually that is far from an expensive bottle within the full spectrum of wine.
@klezman @trifecta My own general rule is that anything that only uses two numbers is not expensive. Once it gets to that third digit, then it had better be worthy.
@klezman @Shrdlu I need to drink wine with you then!
Anyone in Cincy/NKY wanna split a case?
Decided to just go for it, sounds like a great deal. Of anyone in Northern NJ wants to split, or partial split, I’m game
What? No Illinois??!!!
I just like saying that…
@kaolis If you act now, you will receive a free, “this is too expensive” post. But hurry!
@kaolis We are working on renewing our IL license now. Stay tuned!
NE OH is in for a case!
/giphy teeny-spotted-pipe
Winemaker question: Given that this wine has done better the longer it has been open, what do you see as the drinking window?
@MarkDaSpark Labrat question: Where’s our report!
@MarkDaSpark @Twich22 Let Sparky recover his bearings. We just had a session with the Kale and three ‘control’ bottles. I’m threatening to unleash the next ratting as the “Mark & Tim Winecast”. Then you’ll get Mark’s wine notes along with my useless badinage.
For example: On [a control wine]: “You say it’s better after some of the smoked Gouda? But you’re eating the rinds! Maybe it would be even better after some pork rinds. I’ve heard of Rhones and Rhine wines. Perhaps this is a Rind wine.”
To save the world from stuff like this, you need to be patient. (Or the terroir-ists win.)
@TimothyB Sir! Please step away from the microphone!
@TimothyB No no…stay at the microphone. That’s the right answer
@MarkDaSpark agree would like winemakers thoughts on this as i plan to lay a few of these down for a while.
@Twich22, patience grasshopper. It’s not like this is going away until Sunday evening. I want to get this right.
Plus you try putting words down after tasting 4 bottles! RJ’s right hand shift occurs more frequently!
@MarkDaSpark I too am interested in Kale’s feedback regarding its drinking window. After browsing through the winery’s website, I noticed the other Syrahs/blends have a “drink by” date except this one being offered.
@MarkDaSpark @TimothyB
/image Anticipation…
@MarkDaSpark @Twich22 um… You should be writing things down as you taste. Not getting toasty and then trying to remember the next day! Unless you just meant typing it up?
@MarkDaSpark @trifecta @Twich22 Sparky was making notes as he went. But he did three rounds of tasting over three days to be fair to the Kale. (The third day without me.) Based on just the first night, I’d have given a very brief and pungent review. Woop didn’t say how he treated the wine for his review, but for us it took hours of air for it to come out of its shell.
@trifecta, Exactly! Thus the right hand shift mention. You try typing on a tablet after reviewing 4 bottles! I have enough problems misspelling as it is!
@MarkDaSpark Thanks for the notes!
@MarkDaSpark @TimothyB @trifecta @Twich22 For me, it was pop and pour the day after arriving on the FedEx truck. The alc/menthol nose did persist the day after and may have mellowed a bit. It is the first time I have tasted a blend and thought that I could distinctly taste both grapes which makes me think they were likely aged separately in barrels and blended on bottling - of course just pure speculation.
@MarkDaSpark I thinking drinking now through 2026 is perfect.
@MarkDaSpark @TimothyB @trifecta @Twich22 @woopdedoo Yes, the 2013 was fermented separately and blended before bottling. Great observation! In 2014 we started to co-ferment so can’t wait for you to try the next vintages too!
This one appears to have gone to a few pros:
From Wine Enthusiast 9/1/16
Kale 2013 Kick Ranch Vineyard Home Run Cuvée
91 points
Made from 70% Syrah and 30% Grenache, both grown at the terrific Kick Ranch hillside site, this wine has a robustness of dark cherry and a red-brick color, soft, smooth and youthful in its seamless tannin and oak. Juicy dark blueberry and a touch of meaty spice form an enviable combination just ready for meaty dishes.
89 Points - Robert Parker’s Wine Advocate:
“The 2013 Home Run Cuvée Kick Ranch Vineyard is a blend of 70% Syrah, 30% Grenache all coming from the Kick Ranch. Its was aged for 20 months in neutral French oak puncheons and barrels. It reminded me of a California version of an excellent Côtes du Rhône with notes of roasted Provençal herbs, black cherry and blackberry liqueur, licorice, camphor and white flowers. It is spicy, meaty, with a touch of pepper and terrific fruit, but not a lot of complexity as yet. Drink it over the next 5-7 years.” - Robert M. Parker, Jr. (28th Oct 2016)
Wine Spectator 3/16:
Wine Spectator 90 points
Fresh and focused, showing subtle power. Floral cherry and grilled anise aromas open to elegantly complex flavors of smoky plum, white pepper and sage. Syrah and Grenache. Drink now through 2026.
and from Doug Wilder:
91 points, Purely Domestic Wine Report, Volume 4.3
The nose is rich, carbonized meat with saturated black fruits - berry and figs. With notes of lavender, cherry and chocolate. The palate is concentrated black fruit, charcoal, menthol through a firm core with notes of herb and fine acidity. -DW
fwiw
@kaolis I wonder what they used for ‘control’ bottles.
@chipgreen @kaolis 2 buck chuck. Very consistent!
@kaolis @chipgreen
He’s generally, if he makes it, tardy to gatherings as well.
@chipgreen @rjquillin …high maintenance all the time?
ha!!
@chipgreen @kaolis @rjquillin
@chipgreen @kaolis @rjquillin
2013 Kale Home Run Cuveè, Kick Ranch
I like most most reds, and while GSMs are not favorites of mine, I do love Syrahs, so looked forward to tasting this wine.
Tasted this over 2 nights with TimothyB, using my Vineyard Fresh Wine Preserver (Argon) to save the remainder each night. Tasted with 2 wines on Thursday night, and with an additional wine added Friday night to compare. Picked the Austin Hope Syrah since it was a 2013, and my sister has liked their wines, and they were okay when we visited. Picked the Vina Robles Syrée because they were on Wine.Woot before and it had PS (duh!). I was looking for something in the Kale price range, and close to the varietals. Sadly, didn’t see anything from Sonoma I could use.
Comparison wines (All use cork, except last bottle has screwtop) :
2013 Austin Hope Syrah, Paso Robles (100% Syrah) – 86 (so far), $37 @ Total Wine
2011 Vina Robles Syrée, Paso Robles (79% SyrahSyrah, 21% PS) – 89, $33.50 @ TW
+2016 Morgan Winery Cotes du Crow’s, Monterey (52% Syrah, 44% Grenache, 4% Tempranillo) – 90, $16 @ The Wine Country
+Added on Friday
Thursday night (9:30ish):
First pour out of bottle was flabby and 2nd pour about 60 minutes later was still the same. All 3 bottles were not impressive, even tasting with cheese and crackers. Funky nose on Hope Syrah. We decided they needed some time and to wait til Friday after 4pm to taste again. All 3 bottles were sprayed with Argon before re-corking. Tim placed them upright in his wine cooler unit.
Friday afternoon (4:30ish):
First pour out of bottle was much better for all wines. I had picked up a 4th wine from The Wine Country in Signal Hill that was Syrah/Grenache (with a little Tempranillo added), as well as smoked salmon and gouda (smoked and regular) to try with the wines. Several types of crackers were also used.
We tasted till just after 7pm, then went out for a quick bite. We covered our glasses, leaving them to see how they developed. As an experiment, I sprayed Argon only in the Labrat bottle before recorking (rescrewing) the other 3 bottles. You could tell the difference between the bottle and glass when we reopened the bottles.
Rankings stayed the same both nights, with the new bottle usurping the #1 spot.
#1: Morgan Cote du Crow’s (90)
#2: Vina Robles Syrée (89)
#3: Kale Home Run Cuveè (88)
#4: Austin Hope Syrah (84)
2013 Kale Home Run Cuveè rating:
Color: Nice translucent Red color. 5 out of 5
Nose: Hint as they said of Coriander but not getting any blueberry (wild or otherwise) or menthol. Did get some white pepper. 10 out of 15
Taste: Not fruity or with any noticeable sweetness. Not oaky. 15 out of 20
Finish: Okay finish. 8 out of 10
Overall rating is 88 out of 100
Overall Thoughts: This is a nice wine, but it didn’t do much for either of us. We both have way too much wine, so neither of us felt we needed to buy at this time. CT says good through 2026, IIRC, and we both thought this might improve with age.
It really didn’t help that the 4th bottle was very approachable from pop 'n pour! And stayed about the same the rest of the night.
Will taste them again tonight.
Although as Tim put it for the Hope Syrah, “Did this in the name of Science!”
@MarkDaSpark If the wine needed so much air, why use argon overnight rather than just recork and let it take up the oxygen?
@klezman, Wanted to see if the amount of air it got when open would affect it, but didn’t want them to get a lot more air. Either way, they were much better on Friday than Thursday.
@klezman @MarkDaSpark
Yes, my thoughts exactly.
@MarkDaSpark What type of cork in each wine please? And specific type of screwtop closure? That info important because your control bottles over 4 days with a paper cover and a splash of argon and and and and… I’m so confused… and what type of crackers?
And 8 out of 10 finish is just ok?
@MarkDaSpark tried to add a smiley, cuz just talking crud, but the edit window closed
Cheers!
@klezman @MarkDaSpark
I’m still trying to figure out which of the 4 bottles was the rat bottle
@ScottW58, Senility in the elderly is always hard to see, especially one so revered in strip clubs.
Night 3 report:
The Kale really improved, in aroma and taste, so much that it was better than the rest. Rankings adjusted.
#1: Kale Home Run Cuveè
#2: Morgan Cote du Crow’s
#3: Vina Robles Syrée
#4: Austin Hope Syrah
@MarkDaSpark I always figured you a wino, not a vegan. Who rates kale over a bunch of great wines. What a world we live in…
@klezman @MarkDaSpark @rjquillin Because at the time we didn’t know that was the case. Without argon, the wine might have passed through a beautiful, but heart-breakingly brief butterfly phase in the fridge and we would have missed it.
@MarkDaSpark
Senility and strippers I could think of worse ways to go, and what do you have against working girls??
@MarkDaSpark so would it be accurate to say this is a young wine that needs aging with an aroma and palate that trend away from fruit and more towards the savory types of flavors (meat, leather, smoke, earth)?
@StingingJ , I would think so, but not much past 2025 or so.
@MarkDaSpark great, glad i bought in. It will be a few years before this will get opened considering my current backlog.
Forgot to add tasting pics yesterday!
Kale Labrat pics
Or not? I see only first picture.
Last try on pics.
Darn 5 minute window!
Kale labrat album
@MarkDaSpark Thank you the detailed reports. We might suggest decanting well in advance of drinking based upon your palate preference and favorable observations on day 3. The 2013 is by far the most ageable vintage we’ve ever made.
@MarkDaSpark
Thanks. That was like pulling teeth. Annnnd just in time for the next offer…
@kaolis Don’t we have another day yet…?
@kaolis @rjquillin yeah next offer not until midnight est sunday
@kaolis, Why, did it take some of your precious time away from strip clubs? Next offer is still 20 hours away!
@MarkDaSpark someone seemed to be a little obsessed with strip clubs last night…
hmmmm…
@kaolis @MarkDaSpark You do know Sparky was so dedicated to this ratting that he passed up a chance to volunteer at the Belly Dancer of the Universe competition this weekend, right?
I had the 2011 and enjoyed it very much, and have the 2012 somewhere. If a local bought a set and wants to part with one, I’d gladly take it and keep my mini-vertical going.
@merrybill Aww, thank you! A vertical of Kick Ranch is a great addition to any cellar.
Hi Guys, just wanted to say thank you for all the comments on the wine. This is definitely my go-to wine in the cellar for family gatherings. The 2013 vintage has such a special place in my heart - our son Jack’s birth wine, my first 100 point wine. I’ve been out coaching little league this weekend thus the late reply. It’s my love of baseball and the proximity of Kick Ranch Vineyard to my childhood field, Rincon Valley Little League Park, that gives this wine the name, Home Run Cuvèe. Cheers, Kale
@kalewines Well, I’m convinced. It took a bit (I’ve been thinking it over since it showed up), but the long term evaluation by MarkDaSpark, and your suggestion that it’ll keep through 2026 pushed me over the edge.
@kalewines Thank you for the offer and for your participation in the conversation! Looking forward to trying the wine…