2014 Booker Oublie Red Paso RoblesBlend from United States
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"Oublie aims to mimic a Chateaneuf du Pape and pair well with all types of food. The name is a French term for the “forgotten,” this refers to the Counoise grape which is less ...
- 95 Wine Spectator
- 93 Josh Raynolds - Vinous Media
95 Wine Spectator
"Expressive and impressively structured, with savory blackberry aromas and accents of rosemary, thyme and crushed stone, opening to complex, densely layered flavors of currant, pepper and espresso. Grenache, Mourvèdre and Counoise. Best from 2018 through 2028. 1,500 cases made."
93 Josh Raynolds - Vinous Media
"Deep ruby. Intensely perfumed cherry compote, licorice and spicecake aromas open up with air and pick up suggestions of floral pastilles and smoky minerals. Stains the palate with lively, spice-tinged black raspberry and bitter cherry flavors lifted by a vibrant mineral element. At once concentrated and lithe, finishing with powerful thrust, youthful tannins and very persistent spice and mineral qualities."
"Oublie aims to mimic a Chateaneuf du Pape and pair well with all types of food. The name is a French term for the “forgotten,” this refers to the Counoise grape which is less commonly seen in California wines." -Winery
About the Producer:
"At Booker Vineyard we have dedicated our lives to farming perfection. We are constantly striving to find perfect balance in our vineyard through sustainable farming practices and methods. Beginning in the spring of 2010 we began our venture into the world of Biodynamics. Our wines are always 100% estate fruit and are a true reflection of the calcareous and salicious shale hillsides provided by our Westside Paso Robles vineyard." - Winery
"The name Booker comes from the two orphan brothers, Claude and Dick Booker, who had purchased the land in the late 1920’s. By the turn of the century the Booker brothers had acquired over 1,200 acres on Paso's Westside. The Booker brothers were Paso's favorite sons, dedicating their lives to being great farmers and humanitarians. Aside from lending their farming knowledge and manual labor to neighbors and those in need, they were the area's biggest philanthropists, leaving 100% of their estate to charity when they passed, Dick in 1990 and Claude in 2000.
"Eric and Lisa Jensen purchased 72 acres of the property in 2001 with the intent of growing the best fruit for some of the best wineries in the area (Linne Calodo and Saxum). After making wine with Justin Smith (of Saxum) for five years and Stephan Asseo (of L'Aventure Wines) for two years the Jensens decided it was time to create their own expression with Booker Vineyard. The 2005 Vintage was Booker Vineyard's first release with the wines being made by owner Eric Jensen." - Distributor
"While certainly the character of Paso’s winemaking motley crew, Booker Vineyard’s Eric Jensen is dead serious when it comes to wine. Creating the estate in 2005 (they planted their vineyard in 2001), today he farms one of the greatest vineyards in the appellation and his wines consistently rank in the top two or three produced in a vintage. Looking at the new 2013s reviewed in this report (his 2012s were all reviewed last year), this vintage was described by Eric as his “holy grail” vintage, and I couldn’t argue with him. These are incredible wines that have another level of depth and texture over past vintages, yet don’t give an inch with regard to purity, precision or focus. The only drawback here is the wines are made in tiny quantities and are moved almost exclusively through his mailing list. Nevertheless, these 2013s are hands down the finest wines to date from this brilliant estate."Jeb Dunnuck, Robert Parker's Wine Advocate #220
95 - Wine Spectator
93 - Josh Raynolds - Vinous Media
|Varietal(s)||Grenache / Garnacha, Counoise, Mourvedre / Mataro / Monastrell / Garrut|
|Taste||black currant, blackberry, dust, leather, violet, oak, smoke, toast, vanilla, blackberry , violet , oak , smoke and toast|
|Nose||vanilla, toast, smoke, tobacco, dark fruit, red fruit, thyme, clove, cinnamon, black pepper, mint, thyme , clove , cinnamon and black pepper|