Not your typical Chablis. Bold stone fruit, baked apple flavors and some round features with very little minerality. Nice burgundy but .... — 22 days ago
Weekly Wednesday Wine Committee lunch...always such a treat to attend. This week, Dan hosted. 1 sparkler, 3 whites, 4 reds and 1 dessert wine. All blind as usual.
Gosh...I think these Marcassin chards (and pinots) are probably desert island wines. I went back and forth between CdP white or a Chardonnay...I ultimately ended on Chardonnay and said if this is west coast, it could only be Marcassin. Quite a bit of sulfur here to go alongside a rich, butterscotch nose and a full-bodied palate showing smoked hazelnut notes. — 8 hours ago
It’s a great time to drink this 2010 Vielles Vignes cuvée. Color has evolved to a pale golden still displaying green reflections and some remnants of its tart malic acid thanks to optimal storage by a European supplier. Gorgeous Chablis with surprising amount of textural richness and rounded mid palate. Fruit is very up front and mineral tones build slowly into a chalky finish. Aromatics are nuanced but not particularly forceful or dramatic- a bit of orchard blossom character with some ripe golden apple and a hint of pineapple and lemon zest. To my palate this is a great display of optimal ripeness- rich fruit characteristics at the fore but remaining light on its feet in the typical moderate alcohol style. I remain a huge Louis Michel fan. Chardonnay of steely purity and focus, but they are never overly austere. — 16 days ago
Deep, dark extracted fruit. The nose on this one is initially black licorice, a hint of truffle, dark fruit and chocolate. As this wine opened up, it started to develop a LOT of dark, deep blackberry and mulberry. The middle of this wine is dark, deep, black cherry notes start to develop but also an herb note. This is a thick and dense wine. Finishes still with quite a bit of stiff tannin and some acidity. I think that this wine is still developing in bottle, and if you've got one of these, please rest assured that it is just now starting to get to peak, but probably won't be there with a 2-hour decant until closer to 2020. This basically means that my 2012 and 2013 needs to hang out for about 5-6 years before they are anywhere close to ready. — 5 days ago
Magnum, 2010. Wow. This rocked! Lemon/lime, baked apple, wet stone and bracing acidity. — 19 days ago
Rich but with a wonderful mineral edginess. With a steamed lobster. — 25 days ago