Scientist, professor, and wine enthusiast (not necessarily in that order). Enjoys sharing great wines with my wife and friends...
An interesting wine from Eric Jensen at Booker. The primary varietal is tempranillo, but only at 35%: the balance is petit verdot, syrah, and cab! Makes it a bit difficult to describe - lots of different aromatics on the nose - but dominated by primary red and black fruits (somewhat surprising given its age). Full bodied on the palate with good balance. My only complaint is that the wine seems a bit unfocused - doesn’t seem to know where it’s going. I suspect that had we opened this a couple of years ago (or a couple of years from now), the story would have been different. But these are minor details: this is still a terrific, enormously enjoyable wine! — 15 days ago
Gotta love aged roussannes. This is John Alban, so the baseline is awesome, but I actually think this one is in a transitional stage. Not that the wine is out of balance, but from the nose through the finish it seems like there’s something incredible just under the surface. Would be interesting to have this in a few years. Unfortunately, this is our last bottle of this vintage. 😢 — 15 days ago
Fantastic chardonnay from Adam Tolmach at The Ojai Vineyard. In 2006 (and 2011), conditions were apparently just right for the development of botrytis on the chardonnay grapes. The grapes were allowed to concentrate and then the juice was fermented to dryness. The result is a stunning, unique chardonnay that has unctuousness reminiscent of a sauternes wrapped in a dry table wine (or maybe a better analogy is a cross between a Sine Qua Non chard-driven white and a grand cru montrachet). Absolutely fantastic. — 23 days ago
Fantastic pinot from Maggie Harrison at Antica Terra. Classic aromatics with scents of dried cherries, rhubarb, hints of pine, and some great earthy undertones. The palate is rich but elegant at the same time, with great acidity but plenty of fruit to keep it on balance through a lingering finish. I am absolutely convinced that high-end Oregon pinots need several years in the cellar to integrate, then it just sings. Awesome. — 16 days ago