Daniel Bloom

9.2

This is one interesting beastie. From way up north…St. Moritz not so far away. All, as I understand it, done by one Renato Motalli. 80 years of age now, no one to pass the winery on to. So…get ‘em while you may.
I aired this for 3 hrs then decanted for 90 mins…this may not have been enough, as with air the complexity keeps evolving.
On the nose, there is an aged Barolo kind of pressed, half dried Cherry mixed with damp woods kind of thing. Evolving into sweet tobacco and kirsch. At first, this wine presents much more Burgundian than northern Italian. But with time and air, a northern Italian identity comes to the fore. Chestnut Botti, huh? There’s no vanilla or wood tannin, but the man has found a way to create a living, changing wine. With a thrown together ragú , tomato, beef, blanched bacon, and lots of mushrooms it coats the palate and begs for more.
As time goes on post dinner, it’s more intriguing, soft but sharp as well.
Glad to have some more to experiment with and see if prolonged time makes a difference.
Very interesting.
@Coturier
With Randy
— 12 hours ago

Daniel Bloom

9.2

From the insane clearance sales of the @plcb, comes this wine for $25. Often you have to tell them what they have in stock, or say…” could you please check in the back?”. Then out comes a sealed wooden, 6 btl case. ( in one instance.). If you’re lucky to hear of the clearance sales, and there’s some things you care for near you it can be great. One just 🤞then prays that the provenance was good.
The 2020 vintage in Priorat was a challenge from what I understand. Wet, with fungus and rot, etc.
The ordinarily Garnacha heavy blend was swapped for 55% Syrah, 34% Garnacha, some Cab. and others. A quite unusual winemaking regiment ensues with large tronchons, cement, and glass demijohns included.
So…this upside down year produced a very lithe, liquorice and mineral wine. Dusky dark fruit on the nose more reminiscent of St. Emillion. Grippy tannins but in harmony. Easy going for Priorat. If you’re lucky to have them, drink or hold ‘em. I feel lucky to have played my part and relieved the @plcb of their burden.
With Randy — 12 days ago

Daniel Bloom

9.2

Recommended by @essenciawine.es in San Sebastián Spain. Young bodega very close to the Guadalaviar River. Very gentle, aromatic, almonds, bread dough, mineral( beach), wonderfully refreshing palate echoing the nose with delicate saline wash to finish. Long aftertaste but not cloying. Perfect with tiny scallops and razor clams. A bodega to watch. — 21 days ago

Daniel Bloom

9.3

Barbadillo tried to make a direct from the boot/butt/barrel unfiltered organic manzanilla. This is it , 3500 btls. Drink ‘em young. Delicious, as if your head were in a yeast covered barrel. All from Albariza soils which are chalky white. I’m guessing there may be some relationship between these and the soils under Chablis.
This smells like this weird combo of chalk, lime peels,seawater, yeast and old wood. I could smell it for ages.
The entry is gentle , broad and mouthfilling, giving seashore, something ancient that’s unquantifiable, and lots of yeasty goodness as if one’s head were stuck into a butt. Amazing stuff. Sherry freaks rejoice.
With Randy. — 7 days ago

Daniel Bloom

9.1

Food wine. Likes lots of air. A good jostle and not too cold really brings this out.
A protein ( in this case cold poached salmon) really makes this wine stretch out. Tangerines and honey on the nose, dried oranges and salt on the palate. The fish w lime, soy, and ginger really developed a broad palate and long finish.
Lots of weird varietals , all bush grown, I believe foot trod, then 1/2 in neutral French oak. I believe the other 1/2 cement. Some tasters say grippy tannins. I get plenty of acid and salt. Fino and Manzanilla fans should dig it. “A field blend of indigenous white varieties from two small centenarian vineyards at around 500-600 meters of elevation. The grapes were foot trodden in lagar and allowed to ferment on the skins. The wine was then aged for 9 months in a combination of concrete and 225L used french oak. “
From @chambersstwines.
A Lagar is a concrete trough used in Portugal for crushing grapes.
Thanks @chambersstwines.
With Randy
Day 2 possibly richer, saltier. Perfect foil for cold fried chicken.

@delectable.com, why are some posts( such as this) taking 24 hrs or more to post? — 11 days ago

Daniel Bloom

9.2

2nd blind chance on older Icardi’s from @chambersstwines. Both ridiculously good. First was a 2000 Barolo Parej that with 3 hrs out or so was one of the very best, tarriest Baroli I’ve had.
This Pinot Nero Nej( Piedmontese dialect for black), 2007, had a cork soaked 3/4 of the way through, but poured for a taste like a much younger, though adult beastie. Black, w dark red rimming,tannic, and savory. 2 hours or so in a decanter brought out lots of woodsy qualities, bark, dense dark berries, refreshing lift, and nice mouthfeel. Not viscous, but corner seeking, full.
Later, I put the decanter on an ice bath for a while to serve with Triglie alla Livornese ( Red Mullet braised in a spicy tomato sauce) Those Italian’s know something about pairings alright. Perfect.
Of course @winesearcher.com etc. show none available in the U.S.
With Randy & Scott. — 20 days ago

Daniel Bloom

9.2

100° F calls for Gazpacho Andalus and…
Tavel Rosé.
That nose is huge, huge round citrus rind bordering on Strawberry jam(ala the Kinks). But the palate is long, mineral(dirty), sappy, almost but not quite sticky.Persistent aftertaste of pressed fruits, tarry tactile roof of the mouth exploration. A serious rosé, no doubt. With food, great. You could probably forget about one of these for years and it would be boffo. Aged on lees in an “Egg Vat”. As follows… 50% Grenache, 25%Clairette, 25% Syrah.

Fermenting and aging Tavel Rosé in concrete "egg" vats is a modern technique utilized by some of the Tavel AOC appellation's more progressive estates, such as Château de Trinquevedel. The egg shape promotes a natural, convection-style circulation of the wine, keeping the lees suspended for a creamier texture and enhanced depth.

With Randy.
Thanks @fassselections
— 8 days ago

Daniel Bloom

8.8

Well, 2025 is an acid bomb. Mind you, with food it’s not unpleasant, just bracing. Especially without. Some citrus and cherries( maybe Rainier)(sp). But this isn’t a wine for thoughtful musing. I believe it’s here to quaff with food, and with some olive oil based picatta esque dinner, it works. Of course as it warms, it gives more fruits and slight vanilla. One commenter here suggested animal fat in an earlier vintage, my head still spins!
A very well made, very dry, barely rosato rosato. Taught and refreshing, low alcohol. — 11 days ago

Daniel Bloom

9.1

I suspect, that when (if) the ‘23 vintage assessments roll in, it may be a different story than ‘17. I have read that the ‘23 year was a “solar” year, producing full, rounded, mature ( as in fruit) wines.
So…after roughly 1/2 hour standing open( with a lil’ bit poured out), we’re getting round lemons, Lots of seashore. As if one were to lick the white cliffs of Dover i like to ponder., a little bit of biscuit, refreshingly dry but not severe.
The palate outdoes the nose at this point. And with this first bottle I don’t think we’re making it to day two. Glad i bought 4. I hope i didn’t give gifts…must check.
With Randy.
Thanks @garagiste.com — 16 days ago

Daniel Bloom

9.3

Really nice weirdo : The vineyard is a field blend of Viura, Rojal, Calagraño and Garnacha Blanca. Lots of dried Apricots,peaches, lots of mineral.lil’ hint of vanilla.Almost Barley/Scotch like nose. “grown in very poor sandstone. There’s not enough fruit to put through a vertical press, so the wine ferments with skins but without stems and is pressed after 4 weeks of fermentation and maceration. One 400 litre barrel was filled and the wine aged here a while before resting in Clayber ceramic (24 months in total), and bottled unfiltered and unfined. Please decant. 530 bottles made”. Weirdo for sure. Evidently a rescued plot across from the bodega.
For a “one off” ( kinda) I think it’s a success. Especially after time in the glass it has a wonderful, viscous mouthfeel that I find in in quality Rioja Blancos. The folks on @cellartracker not so much. but then again, that might have been 5 folks.?
Thanks@rarewineco. — 24 days ago