On the consumption side of the business. Fan of Rioja, Jerez, Burgundy, Piedmont, Northern Rhone, Jura, Port and a whole host of other Old World traditional wi...
Still young but starting to get into the zone (a 25+ year zone TBH) for Musar. 1998 has a delicious earthy nose of mushrooms, truffles, and a bit of leaves. Palate is a little green about 75-90 minutes after decanting. Works well with a bone in ribeye and mushroom fricassee with raw egg and garlic butter. — a month ago
Tasty Cotes Nuits. Enjoyed two bottles tonight with friends. The first was nearly perfect. The second had a bit of mustiness that largely blew off but not entirely. Great fruit and nice earth - more earth on the nose and more fruit on the palate. Enjoyed with Niman Ranch Burgers with onion rings and fries. — 4 months ago
A nice bottle for brunch. 14.5% ABV! Crikey that is a lot for a white. Nice stone fruit and mineral on the nose and palate. Not too much oak, reflective of the use of majority old (3-6 years) barrels. Enjoyed with several brunch small plates: six oysters, avocado toast, beet salad, shrimp & grits, and a duck confit hash. Solid on all of them, even the duck. Much of the food was “farm-to-table, so there was some tie in but.... Like most California, just not crushing it with food. — 3 months ago
Well made but oxidized. Nutty, almost sherry-like. — 4 months ago
Very cool to drink a Colheita port from 1900. Flown over from the UK the night before, so still undergoing some bottle shock. Could have stood for a few more days to settle any sediment. Cloudy but still pretty delicious. — 3 months ago
Heck of a Napa Cab. 15% (stated) ABV, but didn’t taste quite so alcoholic. Some earth and good black and dark red fruits. Enjoyed with a bone-in ribeye and assorted mushrooms as the main, and three assorted cheese course. Like much of California wine, just doesn’t tie into the food the way old world wines do. At Charlie Palmer Steak - Napa (not coming up on Foursquare?!?). — 3 months ago
2006 Catena Zapata - Cabernet Sauvignon (70%), Malbec (30%) blend. I continue to find that I prefer Argentine Malbec blended with other grapes. This has a higher Cabernet than I expected but it was great. Harder to find Malbec with age in New York, and the 13-plus years since Argentina’s 2006 harvest really helped mellow this wine. Nice body and the tannins were still very present but softened. Not juicy but still had good fruit with cigar and earth. Enjoyed with bone in rib eye steak and mushrooms. — 4 months ago