NV Steven Kent Insieme Red Blend

Odd Blends Do Not Always Work

I’m always down for interesting, different blends. Steven Kent Winery tosses its hat in this particular ring with the Insieme. The Insieme I tasted was non-vintage: some of the grapes were harvested in 2006, and some in 2007. It’s a blend of 34% mourvedre, 30% syrah, 20% zinfandel, and 16% grenache. It’s also 15% ABV, so you better be in the mood for the alcohol.

For me, that alcohol level was kind of a turn-off. It made the nose of the wine smell like rubber and alcohol. It wasn’t disgusting, it wasn’t completely off-putting, but I could tell that the alcohol content of the wine (which I guessed at at the time, didn’t know the exact amount until later) was overpowering other notes on the nose.

The only fruit note I noticed on the palate was kind of a sour cherry, or perhaps black cherry. The wine was very tight, and rough and tannic. I’d like to say it was simply youth, and the wine needs to be laid down for 5-10 years. However, it’s my (as of yet still undereducated) understanding that higher-ABV wines do not cellar well, which leaves me at a bit of a conundrum. I suppose at $30 for the bottle of Insieme, I could buy some, lay it down myself, and try it again in 2016 or so.

But I’d rather spend my money on more enjoyable wine.

Verdict: C+

Related Reviews:

  1. 2008 Steven Kent Cabernet Sauvignon Port
  2. 2006 Steven Kent Merrillie Chardonnay
  3. 2007 Perrin Reserve Cotes du Rhone
  4. 2006 Domaine de Coste Chaude Cuvee Coste Chaude
  5. 2007 Tamas Estates Zinfandel Riserva
  • http://www.drinknectar.com/ @nectarwine

    I have a hard time buying wine and storing it. I should buy two of something so I can drink one and keep one. Sounds pretty disapointing for $30.

  • http://weeklywinejournal.com/ Tim Hilcove

    Maybe try running through an aerator…just to see

  • http://notesfromthecellar.com Steve Paulo

    It was disappointing, especially since I've really enjoyed other wines from this producer. The only thing I'm successfully laying down is some 2004 Concannon Petite Sirah, which was one of the wines served at my wedding.

  • http://notesfromthecellar.com Steve Paulo

    Not a bad idea, Tim, though I didn't try it. I also struggle with whether or not to review wines that have been through an aerator. I tend to swirl, sniff, sip, and review straight out of a newly-opened bottle. If a wine changes significantly over the course of the bottle, I'll mention it, but in general, I review what I get, in a sense.

    Would it matter if you found out a reviewer was always aerating (like using a Vinturi, or maybe just decanting for a long period) the wine they reviewed?

  • http://weeklywinejournal.com/ Tim Hilcove

    It would matter to me, I would want to know about it. Imagine you popped and poured some wine that as it turns out needs 4 hours in a decanter but the review never mentioned it. Dinner will be served at 11pm. lol

  • http://notesfromthecellar.com Steve Paulo

    Good point! :)

  • heatherpaulo

    I think it would be interesting to read your reactions to wine before and then after putting it through the vinturi…just make sure you state which review is which.

  • http://notesfromthecellar.com Steve Paulo

    While I couldn't see doing that with all the wine, I will definitely have to try that on at least a couple.

  • heatherpaulo

    I think it would be interesting to hear your take on a wine before and after running it through the vinturi. It changes the wine so much and may give your readers a way to salvage a wine you have given a lower score to….just a thought ;-)

  • http://notesfromthecellar.com Steve Paulo

    While I couldn't see doing that with every review, I will have to give it a try on at least a couple wines.

  • http://wine-by-benito.blogspot.com/ Benito

    One of the weirdest wines I ever tried was a blend of fifty–that's 50–different grape varieties, many of them unique hybrids developed by the winemaker. There's some odd wine made in Arkansas, but you've got to admire the passion.

  • http://notesfromthecellar.com Steve Paulo

    There's wine made in Arkansas? At all? Huh. Learn something new every day, I suppose :)

  • http://wine-by-benito.blogspot.com/ Benito

    Oddly enough, a bunch of Swiss immigrants settled in the hills of the Ozarks 150 years ago and found a perfect microclimate. Most of the wines made today are very sweet French/American hybrids, but there are some decent dry wines made as well. I had a surprisingly awesome Petite Sirah.

    The 50 grape monster? Not so awesome.

  • http://notesfromthecellar.com Steve Paulo

    The most I've personally experienced was an 8-9 grape blend by WA's Chateau Ste Michelle. I don't recall the blend, but they did list 0.8% Malbec.

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