Nose has caramel dipped yellow apple, lemon peel, lemon zest, peach slice, warming butter and classroom chalk dust.
Palate has sugar dusted lemon slice, slightly oxidized yellow apple peel, fresh-fresh lemon zest, light salinity, sauteed peach and old white flowers.
Great acidity, likely opened this much too soon, expect this bottle to be a ⭐ in another 6-9Y (2027-30), albeit delicious tonight.
Decanted 4H+, more time appreciated.
Always look for the less notable Village and vineyard sites from your favorite high level producers, chances are good they're making a great, under-the-radar wines with pricing to match. — a month ago
One of the birth year bottles I opened for my 33rd this past week. It was opened alongside an ‘88 Chateau de Marbuzet (which never came alive).
Scoring these types of wines is difficult...based on shock factor, this is like a 95...based on profile (in a vacuum), it’s closer to 85...marrying the two, I have no problem giving this a 90-91. This was a bottle acquired from an estate sale. Mostly kept with one owner, it simply wasn’t kept in a temperature controlled environment. Even more, it showed a bit of seepage down the side. Expectations were low, but when removing the capsule, the cork looked quite good. Pulled the cork and it showed very little seepage overall...after pouring, it was shockingly impressive. When compared to the ‘88 Marbuzet, the nose was more ripe and high toned...dirty and ripe black cherries, cherry pipe tobacco, and fig. Very smooth and integrated, obviously, but an incredible structure shows up on the finish. Cocoa dusted dates, bayleaf, cracked black pepper crusted cherries, herbs de Provence and some leather. This powered through 3hrs open in the bottle and just got better and better.
It’s bottles like this that make you sit back and realize how incredible wine can be when it comes in a bottle that is totally unexpected. @Bill Bender , this surpassed even my highest hopes! Bravo! — 3 months ago
Excellent for the price. 15-20. Great balance medium body good finish. Great everyday wine. — 8 days ago
It was a very memorable visit to Seattle. Here’s to Jack. — a month ago
Good luck pulling your attention away from the 2017 Catarratto Praruar. All it takes is one tilt of the golden-amber-colored nectar in your glass, and its exotic bouquet of sugar-dusted ginger, dried nectarines, crushed green apple, geranium and mint creates a unique yet captivating display. This is powerful and deeply textural, with a pretty inner sweetness balanced by brisk acids and tart orchard fruits, complemented by savory brown spice and a mind-bending addition of cocoa toward the close. For all of its density, the Praruar turns squeaky-clean through the finale, yet still full of lively energy, resonating on floral-tinged peaches and pears. Frankly, this is probably the most interesting interpretation of Catarratto that I’ve ever experienced; but be aware that it is unabashedly an orange-style wine, which won’t appeal to all palates. (Eric Guido, Vinous, June 2021)
— 2 months ago
Red Dried fruits , saw dusted strawberries, wet cardboard/wood on the nose.
Firm and extremely tasty. Slightly tannic but not overpowering.
A winner for sure!! — 4 months ago
This aged really well. Impressive. — 21 days ago
The terroir on the nose reminds me of the Israel I've never been to in my life. Sandstorm swept stone walls and bramble bush leafy greens on the nose and a taste profile that completes the imagery with classic petite sirah character dusted with a chalky mineral must. — a month ago
This was my contribution for my local group’s “hurt locker” theme, where the goal is to bring a bottle that it hurts you to open. ‘67 Lafite, ‘78 Haut Brion, ‘91 Grange, ‘99 Grange, 06 Harlan, ‘12 Second Flight, ‘15 Screaming Eagle were some of the highlights.
The beauty of this wine for me is that it was opened almost on the 4yr anniversary of my first SQN (2011 Dark Blossom Syrah). Ever since then, I’ve been chasing that profile. For me, this sports the most “hermitage-like” of the SQN Syrahs I’ve had. A balance between high toned dark fruits (ripe blackberries, dark currant) with herbal dusted plums and black cherries. On the palate it shows a really pretty smoked meat/bacon fat note that certain Cote Rotie wines can show, and stops short of being overblown in a svelte/restrained package. The meatiness/savoriness of this wine is balanced by wonderful acidity with floral/potpourri notes and a hint of richness. Don’t pick up much whole cluster usage, but certainly a lifted profile. — 2 months ago