Very good Chianti with elegant start and nice bite in the finish. Well-made, but not better than other Chiantis for half the price. — 3 months ago
What can I say? Pleasure in a glass. I just really love me my Bedrock Evangelho and this vintage in particular. Intoxicating aromas of cinnamon, cigar box, sweet berry fruit and dried thyme/rosemary/mint. Full bodied and ripe, but really fine, silty (as opposed to silky) tannins give it structure and there is ample acid there providing a punchy freshness. Most surprisingly of all, is this wine’s deceptively light touch. I’m tempted to polish off the bottle in one sitting, but at 14.5% abv that would be a bad idea. Pair with Snoop’s half time show performance (we just won’t tell him that this puts his 19 Crimes to shame) Prior notes apply. — 3 months ago
“Ojo Gallo’, Castellano for ‘rooster eye’ (in other words, what the French call ‘oeil de perdrix’), hearkens back to the traditional clarete style of the region. This dark rosé (light red?) is a field blend of very old vines of Tempranillo, Garnacha, Bobal, Monastrell, Viura, Albillo and Malvasia co-fermented in cement and raised for 8 months in used barrels before bottling without added sulfur” — 17 days ago
This was the first bottle of burgundy I bought just under five years ago. Didn’t know much about the producer, vintage, region or vineyard, I just knew it was time to start adding a few to check on in later years. Glad I did!
Alongside this was a 2002 Piper Rare, 2008 SQN The Duel Grenache and a 1989 Beychevelle, paired with Braised Texas Iberico Ossobuco…and shockingly, all worked with the dish.
While we decanted the other reds, we pulled the cork and let this sit in the bottle for 30mins or so before pouring. Dark crimson in the glass with some translucence. Aromatics of cedar, herb crusted black cherries, raspberries and dark floral notes…not shy. The first half of the bottle showed a very pretty/elegant profile with nervy acidity, and then this absolutely transformed to a more complex and filled-out wine…black peppercorn, clay/earth with some iron at the finish that persisted for a good while.
Drinking really well now, and likely reaching peak enjoyment for those who enjoy their burgs with a balanced fruit and secondary profile. — a month ago
Checks all the boxes in terms of structure, pretty fruit and mineral undertone, though all a bit hidden by the funk. I tasted it side-by-side with other names in Beaujolais and I enjoyed it but it was at the bottom half of the lineup for me￼ — 4 months ago
A little woody out of the gate but then other good stuff muscled its way into view. Nose has deep, ripe cherry fruit—almost plummy—a bit of pure vanilla, warm crushed gravel. Palate has dark cherry, iodine and other minerally/savory notes. Good flavor concentration. Substantial tannin in the back half of the palate. Decent acids. Lengthy finish. Very good now, but certainly will last and probably improve over the next 1-3 years. — a month ago
And now for a golden oldie! Borders on baked golden apple, poire William notes, green apple slices, and even green apple hard candy. Green pear in a pineapple wash, orange bread, pear tart, dinner roll with orange marmalade. Half-dried lemon juices spiral down pile of acid and minerality. Shows it’s age in all other ways, but acid remains unbroken. Baked crab apple, radish fringe, baked grapefruit but just browned, sour mandarins, lemon and lime piths pull it back to its sinew. Really amazing wine. Endless citrus finish.
#chablis #danielettienedefaix #chablispremiercru #leslys #chablispremiercruleslys #domaineduvieuxchateau #bourgogne #bourgogneblanc #appellationchablispremiercrucontrôlèe — 3 months ago