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 retro-Zin, before the majority were off-dry, low acid fruit bombs from f*cking Lodi. Nose has significant minerality, leaning toward the sandstone end of the spectrum, along with classic ripe blackberry Zin fruit and a smoky maple syrup note. Sinewy (in the good way) and athletic in the mouth, with full body and very nice acidity. Very rich but bone dry. The finish is ripe blackberry, minerals, and zesty acidity. Bring on the beef stew! — 2 days ago
My last bottle of the 14. Still has a few years left. Nose is so gorgeous. Sweet smoke, crushed granite, white pepper, tart blackberry. Very savory and salty in the mouth. Very mineral. Great acids. Nice length and persistence. This went wicked well with crispy-fried Szechuan beef, cutting through the sweet/spicy notes. — 9 days ago
Needs some air to blossom. But then it’s classic Rocks: smoky basaltic minerality (a/k/a “fire pit”), grilled asparagus, iodine, and cassis ooze. So concentrated and mouthfilling. Plushly-textured, filling every nook and cranny. Low acids, but the savoriness and minerality of the wines from this AVA actually negate that as an issue (it would be a different story if the wines from the Rocks more fruity rather than savory). Rhône varieties grown in this district are some of the most interesting wines in the world IMHO. — 4 days ago
Wine #2 of Jura night. Pungent and angular at first, but within an hour it developed a beautiful and complex nose of wild blueberries, crushed stone, forest floor, and cinnamon. Loads of upfront concentration in the mouth— surprising for such a light-colored wine— tangy berry fruit with a slightly bitter edge. Full bodied, with a long minerally finish. Nice! — 7 days ago
Really nice example of extreme mountain Nebbiolo. Nose is floral, with ripe yet slightly sour cherry fruit and some clean stony minerality. Lean but intense in the mouth, with the sour cherry flavors taking over and lingering. Very good acids. A wine made to go with food. — 5 days ago
Needs air. Started out disjointed. Coming together after 45 minutes. High toned perfumey nose of dried flowers, crushed cherry juice, and cement. Loads of chalky tannin hit the mouth first, but then there’s some nice cherry liqueur fruit and clean cracked stones. Pretty decent acids. Probably will be better in a couple of years. — 12 days ago
Intensely mineral nose, like Hercules wrung our the rocks. Deep citrus pith and green apple fruit too. So intense and mineral in the mouth. Salty. Very little fruit, but still a friendly style. Gorgeous! Nice treat to have my bro open this after a hellish 9 hour trip from DC to West Hartford . — 12 days ago