The 2016 Gabbro, 100% Cabernet Sauvignon, is one of the most compelling wines I have ever tasted from Montepeloso. In most prior vintages, Gabbro has been rich and concentrated, but the 2016 flows with a sense of total refinement. Wild flowers, herbs, licorice, lavender, graphite and spice add myriad shades of dimension to a core of dark, beautifully resonant fruit. A wine of real gravitas and structure, the 2016 is going to require a number of years to be at its best, but it is stunning, even in the early going. In fact, I am simply blown away by how integrated it already is. (Antonio Galloni, Vinous, March 2020)
— 2 years ago
Notes of dried orange peel, apricot marmalade, mango sorbet, honeycomb, honeysuckle, cherry blossom, stargazer lily, and peonies; smooth, and rich mouthfeel with a long finish. Definitely on the sweeter side. But wonderfully paired with a spicy Thai coconut soup and I suspect a versatile option for a myriad of spice- or heat-oriented dishes. Also could pair well with a dessert such as meringue, fresh raspberries, and sorbet...Vintage 2017. ABV 7.5%.
#maximingrünhaus #riesling #abtsbergspätlese #vdpgrosselage — 3 years ago
Dark ruby in color with a short reddish rim.
Fruity nose of blackberries, black currants, dried figs, tobacco, raisins, cedar, vanilla, licorice, eucalyptus, chocolates, herbs, spices and black pepper.
Full bodied and elegant with medium acidity.
Dry and fruity on the palate with blackberries, plums, cooked cherries, cedar, espresso, vanilla, spices, light earth, dark chocolates and peppercorn.
Long finish with fine grained tannins and tangy cherries.
This 9 year old, from the great 2013 vintage, is drinking very nicely now. Nicely balanced with nice complexity.
Good right out of the bottle and better after 3 hours in the decanter.
Another wonderful wine from the hands of Mike Smith. Rich, elegant, fruit forward and extracted.
Getting to be at its peak, but not there yet, although very enjoyable at this point. Will continue to age nicely in the next 10 years.
Robert Parker 93 points.
Thank you Scott for sharing this with me.
Great by itself as a sipping wine, and will also pair nicely with a nice piece of steak.
100% Cabernet Sauvignon grapes from a Single Vineyard. A tiny production of only 100 cases made.
14.9% alcohol by volume.
$135. — 3 months ago
The blend of Friulano, Sauvignon Blanc and Riesling yields a wine of power and structure. The flesh of the wine, makes this bold enough to hold up to rich meats. The minerality of the wine is beautiful, and the aromatics are complex: floral, savory, perfumed, and fruit filled. The notes of orange blossom, and white peaches waft from the glass with a stony minerality with a perfume of orchids and salt water. The palate is full and round, with no feeling of oak or being too decadent. The bottle age rounded out the sharp edges this wine can present in its youth. Here the texture and acidity have that fantastic marriage between the two that complements the myriad of aromatics and flavors that is packed in this wine. — 2 years ago
Ok it is finally here - the wine nerd herd 5 year reunion has started - in 2016 - the herd met in NYC - there were amazing bonds and friendships developed and are intact to this day and growing
Initially there was @Carl Fischer @Ron R @Joe Lucca @David L as well as myself @Mike R and one other who had such a blast we have decided to this get together as a herd frequently and for most part we have been United and strong even doing zoom tastings whenever
Not long after the initial conclave in 2016 we traveled and expanded to include @Bill Bender @Shawn R @Eric L and our newest and a true foundation of youth and knowledge @Shay A and we have been to Palm Beach, Raleigh, San Diego, San Antonio, Des Moines, Paso Robles and now back to the starting place - NYC - 5 years later
Get ready New York as the herd is running hard and with purpose in the city that never sleeps
The picture / posting are two tune up tastings last Saturday with locals in Raleigh as I need practice a) red wines below 50 and b) red wines above 100
Standout to me was the Muga in the less than 50 and in the over 100 - all were good but Paul Hobbs, myriad, switchback ridge, Pulido walker
Of course the krug and aubert were good but maybe not able to keep up
The carnival of love and Don Melchor were delicious as well but were not equivalent to the Napa cabs that are all world class vineyards and winemakers
Again I say all this to say training is over and let the games begin in NYC as we have landed
Thank you @Ron R and @Carl Fischer for hosting the herd and I am stoked
Bam 💥🐂❤️🍷 — 10 months ago
So, if it’s my birthday celebration, there is a juicy ribeye & some old(er) Claret.
My only disappointment with this bottle is as good as it is, there are better things still down the road.
The nose reveals classic Claret. There are earthy, funky fruits of; blackberries, black raspberries, dark cherries, black plum, baked strawberries with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets.
The body is medium full with rounded, nicely resolved, tarry tannins. The structure, tension, length and balance are really singing. It would be good to have another 2001 LMHB in ten years. While 2001 wasn’t a critically acclaimed vintage, I think LMHB over performed the vintage. As well, it followed a grand 2000 vintage which, handicapped it from the start. Ripe; blackberries, black raspberries, dark cherries, black plum, baked strawberries, bright cherries, rhubarb, figs, with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry top soil, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice with soft heat, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets. The acidity is excellent...like a gentle rain shower. The long finish is elegance defined, extremely well balanced ending in soft, round, dry, dusty tannins with beautiful spice.
Photos of; Chateau La Mission Haut Brion & estate vines, beautiful barrel room, pond & Roman columns and the back vow of the Chateau.
Please indulge me while I post some history on this grand producer. As much as I love the wine, I love the history & people that do the hard work to bring us such great wines.
Chateau La Mission Haut Brion is not quite as old as Chateau Haut Brion. However, they are opposite side of the road neighbors. La Mission Haut Brion dates back to the late 16th century. The property came into being after it was purchased by Jean de Pontac in 1533. US winery history is a baby compared to France.
In 1607, the estate changed hands. It was inherited by Ms. Olive de Lestonnac. What an inheritance!
In 1815, something rare happened. Chateau La Mission Haut Brion became the property of an American owner, the Chiapelle family. At the time, the family was already involved in the Bordeaux wine trade. In fact, they knew about the business as they had managed a myriad of different estates including Chateau Cos d’ Estournel.
La Mission Haut Brion continued to change hands until it was finally sold to another American family, the Woltner’s. Frederic Woltner purchased La Mission Haut Brion in 1919. The also became owners on Howell Mountain.
It changed hands one final time in 1983 when it was purchased by Domaine Clarence Dillon, the owner of neighboring, Chateau Haut Brion. They renovated the entire property, starting with replanting the vineyards which, was completed in 1987.
The 26 hectare vineyard of Chateau La Mission Haut Brion is planted to; 45.8% Cabernet Sauvignon, 43.8% Merlot and 10.4% Cabernet Franc. 3.5 hectares of vines are reserved for the production of the white Bordeaux.
To produce the red wine of Chateau La Mission Haut Brion, the wine is vinified in large, 180 hectoliter, temperature controlled, stainless steel vats and aged in 100% new, French oak for an average of 22 months. The annual production of La Mission Haut Brion averages between 6,000 and 7,000 cases per year. — 2 years ago