Somm David T

Independent Sommelier/Wine Educator

9.3

Welcoming the Holiday Season ⛄️❄️🎅🎁 Cheers!🥂

I posted their 2014 a few weeks ago. As I mentioned then, I bought the 13 & 15 before completing my 14 notes. While this has a yr on the 14, this is not as big as 14. Even with another yr in bottle, I expected this to have bigger teeth and it doesn’t entirely. 3 hrs in the decanter before beginning my notes. The 13 & 14 to me were not completely different. The 13’s I’ve had generally have bigger-brawnier tannins, but not significantly and not the case here with this 2013 tonight. I bought the 13 & 15 to do this comparison. The fruits on the 14 were more lush & ruby. Mildly surprising. This has more spice/earthiness and doesn’t lack a mid palate like the 14 did early on and eventually filled in.

The advantage of writing realtime notes is you can understand the changes with food. In this case a Ribcap. This was a far more lush with steak.

Now with a nearly 5 hour decant, the wine has added more lush Fruits.

Ruby & somewhat lush & juicy; dark currants, dry blackberries, black raspberries, black cherries, poached strawberries, notes of pomegranate, raspberries & hues of blueberries. Deep, dark, spice w/ palate heat, clove, nutmeg, cinnamon stick and vanilla, dark chocolate, caramel hues, cocoa powder, dry tobacco w/ ash, graphite, leather, cedar, steeped black tea, dark, rich, slightly, sweet forest floor w/ dry leaves, dry top soil, dry brush, limestone & volcanic minerals, pepper, dry river stone & crushed rocks, dark, red, blue flowers, red roses with nice acidity and a well knitted-balanced, nicely toned- structured, elegant finish that lands on moist volcanic clays.

Definitely put on some weight, complexity & elegance the longer it was in the decanter.

If I’d tasted 13 & 14 blind and was asked to pick, which vintage was which. I would have said the 14 was the 13.

Props to their terroirs-vineyards, vineyard manager-team, they farm exceptional fruit for all three of the Dana labels. — 14 days ago

Shay A

9.4

This was served during my annual WWC hosting. Typical format of sparkler, three whites, four reds, one dessert, all served blind.

Poured alongside the 2003 Mondavi VHR as a comparison. 60 cab/40 merlot.

Decanted an hour. The similarities between this and the ‘03 Mondavi VHR the first hour was shocking…even as the host, I wondered if I switched the wines. Slight hint of brett but certainly not overpowering. Leather, herbs de Provence, sweet vanilla pipe tobacco, graphite up front aromatically. Dark roast mocha, red and black berry fruit, cassis, really nice vein of acidity and tannin. This remained unchanged during the lunch. Seems like it’s in a peak window (maybe close to the top?) where I imagine it will hold another 5-7yrs easily before turning more tertiary. — 2 years ago

Scott@Mister A’s-San Diego

9.1

2008 vintage. Fresh as a daisy. Drinking more like a pinot. Feel like it needs another 3-5 years to transition into some semblance of maturity. Delicious but would have had difficulty believing this was a Syrah blind tasting it. Hasn’t developed that Côte-Rôtie balance-yet. — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Earlier I wrote about the 06 vintage, saying it was just good to very good depending on producer and terroir. Angelus is a producer that delivered in the very good range with their 2006.

The nose is subtle with just being poured from a freshly opened bottle. Yet, ripe & lush; black currants, blackberries, black raspberries, black plum, black cherries, anise to some light black licorice, dark chocolate baking bar, milk chocolate tones, dark rich earth, some nicely layered, soft baking spices, hues of sage, dark, withering dark flowers.

The palate is lush with M powdery tannins. Ripe & lush; core of black currants, blackberries, black raspberries, both plums, black cherries, black cherries with over tones of blueberries & strawberries. Anise to some light black licorice, dark chocolate baking bar, milk chocolate notes, understated caramel, some nicely layered, soft baking spices-cinnamon, nutmeg, clove & vanillin, really soft dark spices, mocha powder, hues of sage, dark rich earth dark, dry top soil, just moist clay, sandalwood, fresh tobacco, used leather, light graphite, withering dark flowers & red roses, framed in violets & light lavender, excellent acidity, nice soft tension/struture, well balanced-knitted, perfect elegance and finishes over two-minutes falling on fruits and soft earthiness.

This is still ascending and has 15 plus yrs of good drinking ahead but it is in a good spot today.

It is a solid 94+. The plus with another 3-5 yrs.

Paired with Lamb Salounah Gulf-Style Braised Lamb with Vegetables, served with Butter Rice.

Blind this would fool a number of people off the Right Bank.

@Ek225 — 2 months ago

"Odedi"

9.2

Dark ruby in color with a wide reddish rim. This 7 year old is showing a great nose now.

Dry on the palate with medium plus acidity.

Showing red and black fruits with wood, earth, herbs, spices, wild flowers, chocolates, leather, tobacco leaf, dark coffee and black pepper.

This is a delicious, yet very young, Sangiovese from Chianti. Nicely balanced, powerful and tangy.

This 2016 vintage holds great promise for aging gracefully over the next two decades. However, at present, it has yet to fully reach its full potential. Would be nice to revisit it in 5 years.

Would have been nice to have it decanted for a few hours, but it wasn't my call. I had it blind, so it is what it is.

I paired it with a Charcuterie board of meats and cheeses.

100% Sangiovese grapes.

14% alcohol by volume.

92 points.

$350. — 3 years ago

Michael Phillips

9.7

If tasted blind would think it was 5-10 yrs old. Deep robust color with no brown edge.Rich plummy youthful Porto. Wonderful. — 5 years ago

Peter van den Besselaar

9.2

NV | tasted blind from the fridge on a hot day. Basic cuvée (!) Insane good. Awesome balance and só vivid. This is an absolute steal. — 6 months ago

Ming L

9.2

I would call this a Nebbiolo if blind. Lovely nose of sweet cherry, orange peel, dried autumn leaf, baking spice, and very light barnyard. Medium to full body. Tasted very youthful on the palate with fresh acidity and good fruit intensity. Tannins start to resolve and lingers around on the long finish.
A blend of Merlot and Sangiovese. This should hold for another 5-8 years. — 2 years ago

Jay Kline

9.1

Served to be double-blind at Tasting Group. The wine pours a beautiful garnet with a deep but translucent core and significant rim variation; from magenta to orange to watery. There appears to be loads of sediment. Medium viscosity with moderate staining of the tears. On the nose, the wine is vinous with powerful aromas of desiccated red and black fruits: cassis, brambles, plum, pipe tobacco, some green pepper, old leather, damp forrest, mushrooms and baking spices. On the palate, the wine is dry with medium tannins and medium(+?) acid. Confirming the notes on the notes. The finish is long and delicious. Alcohol is medium.

I was pretty confident that this was a Bordeaux-variety/blend however, I was between two minds as to whether this was left-bank Bordeaux or Napa Valley as I believe the lines truly begin to blur with age. Ultimately, I called St. Estèphe from a classified growth and a warmer vintage like 1985 or 1990. I settled on 1990. Shit. I should have known it was Napa…and as more time went on, the fruit did seem to get a little more heady. Anyway, I don’t hate my call but I should have not rushed my conclusion and considered it a little longer. As for the wine itself, this bottle has excellent provenance and was really quite lovely at 37 years old. Plenty left in the tank. There’s good color and energy with no worry at all about the fruit hanging on. Alcohol is modest at 12.5% ABV. Well-cellared examples should be enjoyed now but will drink very well over the next 5-10 years, easy. — 2 years ago

Bob McDonald

9.5

Tasted blind, presented by Sue Bell. I picked Riesling, Australian and missed Porongurups WA. A brilliant Riesling made by Rob Diletti at Castle Rock WA. Lovely aromatics of Musk and Bath Talc. At 5 years the acid had settled and the citrus was going towards stone fruit. Really enjoyed this. — 5 years ago