Wine biz in NYC in 80s. Sucked at sales. Since 1990, a lawyer. Pretty good at that, thankfully. Since 2000, sick of wines 15% and higher.
This is the Grampians Shiraz. Nice fruit in the nose: ripe juicy blackberry, baking spice, warm sandstone. Lots of dark, juicy fruit initially, no jamminess, nice acids. Finish isn’t that long but everything is in balance. Very fun. Nice value. — a day ago
Another light, advanced-colored wine from this producer that tastes way younger than it looks. Fresh roses and underbrush lead in the nose, over some nice tart cherry fruit. Intense, and intensely fresh flavors of high-toned crisp cherries and some floral and minerally notes. Great acids. You want a wine to wash down a rich Italian dinner? This is it. — 5 days ago
I will preface this note by disclosing that I am generally not a fan of Super Tuscans. I like old school Toscana. But I will try to be objective here. The nose is very evocative of a classified growth Bordeaux: lots of cedary, gravelly scents and some dark berry fruit underneath. In the mouth it is concentrated and soft, but develops weight in the back half of the palate. Some peppery heat from alcohol at the end too. I know it’s predominantly Sangiovese, but it really does taste very Left Bank, except for a little note redder fruit at the end. — a day ago
This is a supremely enjoyable Chianti. Fabulous nose: raspberry (!) and macerated cherry, a funky yeasty (sponti?) note, dry gravel and crushed rock, baking spices. Chiseled in the mouth, with loads of minerality, great acids, and a long, drying finish where cherry and crushed stone both try to outlast each other. Some decent fine-grained tannin to create structure. Great now, and will get better over the next 2-3 years. Classic. — 8 days ago
Textbook Giggie. Nose features smoky, ashy, minerally notes. Some spicy blackberry fruit too. In the mouth it’s broad, with clingy, ripe flavors that border on chocolatey. Nice tannins for structure. Good balance. Great value at $18. — 2 days ago
Nose is a little reticent but gives up cassis like extract (almost like it’s been pan-reduced), and deep rocky minerals. So inky and intense in the mouth. Clings like crazy. Lots of tannin to ensure development but really enjoyable now. — 2 days ago