MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.0

It’s amazing that this grape can produce wines with so much freshness and juicy fruit, completely balanced, zippy acidity in an area That’s very close to the Mediterranean and dry when we think of this kind of style of wine only coming from the northwest of Spain and in reality it all depends on the grape variety and of course, the winemaking. this is a really good example of #grenacheBlanc. #garnachablanca #terraalta — 3 months ago

Sipping Fine Wine

9.0

Badia a Coltibuono, or "The Abbey of good harvest," lies in the heart of the Chianti Classico area, between Florence and Siena. The Abbey is approximately 2000 years old. Blend of 90% Sangiovese; 10% Colorino, Canaiolo, & Ciliegiolo. Deep Ruby color, aromas of black fruit and earthy spice nose. On the palate flavors of blackberry and cherry with savory tannins, good balance, black pepper and cacao notes. Medium+ finish ending with earthy mineral notes. Good now. — a year ago

Mark S.

9.1

16 years. 5 hours decanting today. Complexity. Matured. Black currant, tobacco. Acidity is a bit high in this area. Château Cos d'Estournel 2007 @4811, F wine. , 231106-231215 — 3 years ago

John Bratincevic

8.9

NOSE: lemon curd, chalk, straw, white toast with a little butter. Old apple?

TASTE: white grape, toast, nice acidity, mild aged cheese nuttiness - like a young manchego. It’s pretty good, but the white grape taste puts me off. Even for this “super high value” champagne ($25 in my area), I prefer cheaper cremants. 89. — 3 years ago

Sipping Fine Wine

9.0

Gavi comes from small growing area in northwestern Italy located north of Genoa on steep slopes of Ligurian Apennines. White label is La Scolca’s everyday wine, an alternative to their “Black Label”. From Cortese di Gavi grape (younger vines), pale yellow with delicate aromas of stone & citrus fruits. Palate, with extended lees aging shows rich apple & lemon flavors, nutty notes, good mouthfeel. Crisper than ‘17, medium finish, vivid acidity ending with a mineral character. Nice! — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Been awhile since I pulled out an Insigna.

The 03 Pichon Lalande is the better wine and steak pairing. However, Napa Cabernet is the choice to finish steak and enjoy on its own after. You never want to do Napa before Bordeaux IMHO. It’s much harder to adjust from sweeter to something more earthy.

Enjoyed the 05 as my score reflects. I don’t remember it being as sweet as it was in previous tastings. Still quite good. It just tipped my sweet scale a little too much.

The body is, rich, lush & round. It’s achieved good evolution after 13 years in bottle and will continue to improve over the next 6-8 years and last another 15 years. As I mentioned, the fruit was ripe & sweet. Blackberries, black plum, black raspberries, plums, hints of blueberries and strawberries haunting the backend. Rich, dark earth, Rutherford dusty tannins and dry soils, purple cola, touch of fresh tobacco & graphite, light baking spices of; cinnamon, dash of clove, nutmeg and vanillin, anise to black licorice, saddle-wood, used leather, dry stems, some dry, crushed rocks/limestone with red, dark, purple and blue florals. The acidity round and nicely executed. The finish was similar wire to wire. It’s, lush, rich, elegant, touch too sweet, polished, well balanced & knitted with a soft, persistent, dark spice on the long set. Very enjoyable second bottle.

Photos of; Joseph Phelps Winery & sloping estate vines, inside lounge are with views of the back side, tasting terrace and front lobby/salon area upon entering past check in. — 6 years ago

with Christina and James

Somm David T

Independent Sommelier/Wine Educator

9.6

2002 is such a beautiful vintage IMHO. In many ways, I think even better than 07. We’ll see in five years from now as I lack a time machine.

I’ve said this a couple of times over my nearly 4,200 Delectable notes. There is no amount of decanting a young wine that can reproduce the beauty, elegance, florals, integration, balance and finish as long bottle age. If you are buying expensive Cabernets and drinking them young, you are simply short changing yourself out of your deep investment.

This largely under known Napa producer is a shining example of that tonight. Proof in the pudding so to speak.

The nose reveals, sweet, ripe, lush, ruby, slightly baked/liqueured fruits of; blackberries, black raspberries, black cherries, black plum, understated blueberries and baked strawberries haunt the backend. Dark Asian & Indian spices, black licorice to anise, sweet tarriness, black tea, dark expresso, crushed dry rocks, limestone minerals, herbal notes, mint, incense, graphite, dark chocolate, caramel & mocha, dry top soil, moist clay, dark rich, turn earth with fresh & withering; dark, red, purple, blue flowers & just a touch of violets.

The body is; round, rich & luxurious. The tannins still have baby teeth and show chewy tarriness. The tension, structure, length and balance have hit their peak. It’s not going to improve, it will simply show you descending changes which, can be quite enjoyable but, not necessarily for the ones that appreciate wines young. Interesting, none the less, for the ones that enjoy all sides/aspects of wine evolution. Sweet, ripe, lush, ruby, slightly baked/liqueured fruits of; blackberries, black raspberries, black cherries, black plum, mulberries, boysenberries, more blue fruits than the nose, cherries and baked strawberries haunt the backend. Dark Asian & Indian spices with just the right amount of heat, black licorice to anise, sweet tarriness, black tea, dark expresso, crushed dry rocks, limestone minerals, herbal notes, mint, graphite, dark chocolate, caramel & mocha, dry top soil, moist clay, dark rich, turn earth, fresh tobacco, suede style leather, saddle-wood with fresh & withering; dark, red, purple, blue flowers & just a touch of violets. The ABV on this wine is really nice given today’s hotter wines. Climate change, it’s a bitch. The round acidy is as good as it gets. The long, excellent, elegant, rich, ripe, ruby, gorgeous, sexy, floral, perfectly balanced finish falls into persistent heaven.

This is a gorgeous example of what Napa Valley is capable of in grand vintages, if you have good storage & can show patience.

Photos of; an arial view of Jones Family Winery, patio tasting area, beautiful Jones Family Cabernet fruit and their amazing vineyards. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

70% Pinot Noir & 30% Chardonnay. Fermentation & maceration 10 months in large oak vats. Disgorged 2/25.

Entry cuvée for Vilmart & Cie but still very nice and one I buy in 375ml for restaurant occasions, dinner starter for two.

There are nice Rainer cherries, green apple, Anjou pear, lime pulp, lemon w/ pith, white grapefruit, kiwi, topicals, quince, nice white spice, gritty chalk that presses the palate, brioche to baguette crust, sea fossils-spray, saline limestone marl, dry volcanic minerals, sunflower & white spring flowers with greens, crisp-racy acidity, nicely balanced with tension and elegant finish that lasts two-minutes and lasts on spice and minerals.

Photos of my 10/23 visit to Vilmart-entrance, stained glass in their tasting area made by the owner and worthy of what you see in centuries old churches and wood barrels. They incorporate more wood than many other champagne producers. — 6 months ago

Sipping Fine Wine

9.3

A Santa Barbara area Pinot. Deep Ruby color with aromas of red fruits, forest floor and spice, spent about 15 months in French oak (50% new). On the palate flavors of cherry and raspberry with cedar notes, cinnamon spice and earthy herbs. Full-bodied, fine tannins, long finish ending with fruit, oak and an earthy character. Nice! Drinking well now! — 3 years ago

Joe Fischer

8.9

Great everyday drinker! A blend of Cabernet Sauvignon, Sangiovese, and Merlot. Aromas of Cranberry, Cherry, and Plum. On the bud, leather, cedar, and stewed fruit. It has a nice finish. If you’re in the Boise area, be sure to visit the friendly team at Hat Ranch. — 3 years ago

Martinez

9.0

Good Pomerol from one of the appellation’s largest estates, with around 12 hectares on the southern part of the Pomerol plateau, in an area known for its iron-rich clay subsoils. Known locally as “crasse de fer” or iron dirt, this type of subsoils have a high content of iron-oxide, which gives Pomerol wines their characteristic aromatic richness. It was also the inspiration for the estate’s name (“taille fer” translates to “carve the iron”). 81% Merlot and 19% Cabernet Franc, aged for 12 months in oak barrel (40% new). Aromas of dark fruit, plums, chocolate and earthy notes. Full-bodied, rich and concentrated. Noticeable tannins. — 4 years ago

Bob McDonald

9.3

See previous notes. They still apply. All the hallmarks of modern Australian Chardonnay. Nutty leesy aromas with rock melon notes - from the cool climate district near the city of Orange. A light to medium weight palate. Proving that the Orange/Tumbaramba district is a great area for cool climate Chardonnay with Penfolds sourcing fruit from here for their top Chardonnays like Yattarna. Also Phillip Shaw (former winemaker for Rosemount when they were famous) has set up a winery here under his own name. — 5 years ago

Jeremy.Buss

9.1

A very early Fathers Day celebration brought out this bottle. In our area this is not an easy wine to get and so I try to limit for special occasions. I’ve had multiple vintages and while the 2013 is good, it might actually be at its peak compared to earlier years. Very balanced tannins, hints of leather, tobacco, dark but muted berries and a medium finish. This drank very smoothly and that might be due to the 45 minutes to hour decanting that opened it up. Like supporting MX wine and this is a good one to try. — 6 years ago

Sipping Fine Wine

9.0

Gavi comes from small growing area in northwestern Italy located north of Genoa on steep slopes of Ligurian Apennines. White label is La Scolca’s everyday wine, an alternative to their “Black Label”. From Cortese di Gavi grape (younger vines), pale yellow color with aromas of stone and citrus fruits, extended lees aging. On the palate flavors of apple and lemon, nutty notes, nice mouthfeel. Medium finish, vivid acidity ending with a mineral character. Nice! — 7 months ago

Sipping Fine Wine

9.5

A blend from several vineyards, including Middle Reach, Green Valley, Santa Rosa Plain, and the Laguna Ridge area. Bright Ruby color, purple edges, with aromas of ripe fruits, floral and complex spice. On the palate concentrated flavors of raspberry, cherry and currants with pepper, tea, herbs, vanilla and oak, aged on French oak, soft tannins on well balanced structure. Full body, rich long finish, ending with spice, ripe fruit and oaky tones. Very Nice! — 3 years ago

Bob McDonald

9.3

See previous note from February 2023. A full bodied Margaret River Cabernet - cassis and herbs. This is really good. From the dress circle Wilyabrup area of northern Margaret river with neighbours like Moss Wood, Woodlands, Vasse Felix and Cullen etc. Barb said woody notes (not meaning oak influence). All the best Margaret River Cabernet attributes with the texture and mouthfeel of an excellent Barossa Shiraz. We both loved this wine. Have the last one in mid 2025. — 3 years ago

Brandon Boesch

9.3

Really nice. Definitely Sonoma coast with a bit of Russian river influence. Strawberries, baking spices galore, decomposing redwood forest, some cherry and maybe a bit of plum. It’s great but similar to a lot of other Pinots from that area. — 4 years ago

David Walser

9.0

Visiting Fredericksburg TX for a few days. This is TX hill country and has a big winery community. Never tried any TX wines before but found a few surprises here. We tasted at Becker earlier today but not this wine. $30 on the restaurant wine list. Becker wasn’t our favorite stop but it is the only local winery represented on their list. Overall local wines seemed overpriced compared to CA wines. Just realized we had an older vintage (2018) on our last trip from Houston to Anaheim. It’s interesting that most of the grapes used in the local wines come from Lubbock (panhandle) area. Don’t know where these grapes came from, or what varietals are present. — 5 years ago

Sipping Fine Wine

8.9

Badia a Coltibuono, or "The Abbey of good harvest," lies in the heart of the Chianti Classico area, between Florence and Siena. The Abbey is approximately 2000 years old. Ruby with aromas of black fruit and earthy spice nose. On the palate blackberry and cherry with savory tannins, good balance, noting black pepper and cacao. Medium finish ending with earthy mineral notes. Good now only short term aging benefit. — 6 years ago

Sipping Fine Wine

9.0

The name of the estate comes from "Ca' Pazzo", shown on ancient maps. Estate covers an area of 190 hectares, 54 which are vineyards, 4 are olive groves, 87 which are wooded and 45 are planted with new vines. Deep Ruby with a berry fruit aromas blossom and smoke, aged for 2 years on oak. On the palate cherry & strawberry flavors, with leather, cacao and tobacco notes. Lively acidity, fine approachable tannins, long ending with spicy oak finish. — 6 years ago