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...
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?!?). — a month ago
Puligny-Montrachet Primier Cru Les Perrieres 2011. Great white Burgundy. Clean, fresh nose (caveat emptor, I was suffering ragweed season). Good weight and mouth feel. Minerality and stone fruit. Enjoyed with a crab cake. — 2 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. — 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. — 2 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. — 2 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. — a month ago
Well made but oxidized. Nutty, almost sherry-like. — 2 months ago