Significant precipitated tartrates.
The aromas are those of a hot vintage. Baked fruits, caramel, and tar-like. To be fair, the fruit is about the freshest I've experienced from a 2014 lately, but it seems no wine from the Willamette Valley in 2014 has been spared from the detriments of the oppressive heat from that year.
This makes the wine more California-esque, and perhaps some will really enjoy that.
Despite the challenges already discussed, this is a very good wine. The winemaking prowess is on display. Balanced and restrained with great tannin management and plenty of lively acidity still intact.
Notes of spice cake, candied orange zest, clove, and vanilla batter. Tastes of raspberry syrup, and overripe blackberry.
The flavor is remarkably balanced and does not come across hot or boozy like other 14s I've had, but it has a most peculiar hollowness on the mid-palate that leads to a short finish.
All in all, a pretty great effort from a very challenging vintage. At least as far as the long term cellar is concerned.
I can't see much advantage to holding on to this any longer, although I'm sure it will hang on to its plateau for another two or three years. — 4 months ago
Absolutely delightful. Fresh and Lively but with a huge helping of Earth and crushed rock making it super intriguing. — 2 years ago
This wine is a stunner. The balance between pure fruit and floral elegance is remarkable.
Perhaps most of all however, is the structure. Silky, powdery tannins dance with racy acidity and deliver the wine in a tight little package that opens slowly on the palate. Right now, (2018) it's like a tight little flower bud waiting to unfurl but already a gregarious show-off. I'm certain this wine will evolve into a jaw-dropper in due time. Give it until 2020 or so. — 2 years ago
Disappointing. 2011 vintage consumed in 2018. Disjointed structure, way too harshly acidic.
I would say perhaps it should cellar a little longer, but it was already showing oxidative qualities, and not in a good way.
This all of course is the vintage though. I've had other vintages that were tasty. 2011 was cold and perhaps the fruit didn't ripen sufficiently. — 2 years ago
2009 vintage consumed in October, 2018.
Aging very gracefully, the nose still has gobs of fruit. Some of it fresh, some of it dried, some of it baked. It's the complexity of fruit that is really remarkable hair. Not necessarily the complexity of other esoteric or earth-based aromas. Just the sheer menagerie of dark fruits, light fruits, and fruits of all colors.
The powdery tannins have really resolve themselves and go down like Silk. As you drink, a bouquet of lilacs and violets come up through the back of your nose leading to a long lip-smacking finish.
It also transforms and peels off in layers as you go through the bottle.
If you have any of this in the cellar, there is no dire need to jump on it. This bottle could have easily lasted another five to seven years. — 2 years ago
Drinking the 2012 vintage in April, 2018.
Color is holding up nicely, very pretty ruby.
The nose is ripe and funky! Very fun with gobs of cherry and raspberry fruit plus a little sandalwood and inner tube.
Tasty for sure, but maybe starting to fade, especially on the finish. Pretty silky and all around quite delicious.
For me, this one has plateaued and is maybe on the downward trend. It's certainly not getting any better than this and I'm starting to get a little bit of raisin and oxidative graphite on the back end. If you have any in storage, you might want to drink em this year. — 2 years ago
Vintage 2009 consumed in October 2018.
Nice golden straw color. Quick bubbles.
A core nose of very ripe pears along with some nice tertiary aromas coming through. A little butterscotch and honeyed pastry.
Red delicious apple flavor and steely minerality. Somehow I kind of missed the Extra Brut designation on this. I typically prefer brut level sweetness, and I do feel that the bracing acidity in this wine would be better served by a little more dosage. But that's just my palate's opinion.
As this wine breathed a little, it became a little so-so for me. Slightly oxidized notes started to show through. Any subtle floral undertones were overwhelmed by a raw bread dough aroma. These are nitpicky observations, but hey, I have to be nitpicky on vintage Champagne.
A solid and tasty 90pts, but was hoping for a little more from this wine. — 2 years ago
Facemelting. That is all. — 2 years ago
2012 Vintage Daphne consumed in May 2018.
Pours dark magenta.
Baked blackberry, stewed cherry and roasted beet on the nose. Don't get me wrong, the wine doesn't smell cooked or over the hill, it just has these very dark and roasty fruit and earthy aromas.
As it opened up, some floral components came out, but not lifted spring flowers. Rather, more like geraniums, violets, and dried roses.
On the palate, flavors of raspberry preserves with a soft velvety texture. The tannins have really resolved in this bottle.
Comes off a little hot even though abv is listed at 13%. Flavor profile is a little one dimensional and finishes short.
A bit of a letdown as previous vintages from this block have been spectacular.
All in all a decent wine, but was expecting more and this just doesn't match up with the price point. — 2 years ago
Big smoked meat right up front. Lots of minerals, black currant etc. Dark and manly. Really nice. — 2 years ago