The nose reveals; golden raisins, green & golden apple, candied, sour lemons, lemon meringue, dry apricots, yellow peach, lime candy, cream, vanillin, warm caramel, candle wax, honeycomb, melted white butter, shade of herbaceousness, chalk, saline with white spring flowers, greens & withering yellow florals.
Big, beautiful, rich mouthfeel with excellent viscosity. Beautiful & well polished. Golden raisins, green & golden apple, candied, sour lemons, lemon meringue, dry apricots, yellow peach, lime candy, cream, vanillin, warm caramel, candle wax, honeycomb, melted white butter, shade of herbaceousness, chalk, saline with white spring flowers, greens & withering yellow florals. Cool shower acidity. The balance is excellent as is the consistent, persistent finish. You get some white spice with understated heat with great alluvial limestone minerality on the long set.
Photos of; Domaine Pierre-Yves, library cellar I like to raid, 35-50 year old rootstock and Pierre in one of their Cru Vineyards.
— a month ago
With the Wine Blight laying waste to her vineyards, France went from 8:1 exporter in 1870 to 6:1 importer in 1887. Legions of wine farmers faced total financial ruin. With no cure - or even a proper diagnosis - in sight, many saw no option but to flee to lands not yet affected.
The influx of institutional knowledge that flooded into former backwater wine regions like Rioja catapulted them into relevance, and soon matured into a world-class standard. The farmers had found respite, but couldn't run forever. By the time Phylloxera crossed the Pyrenees, however, there would be new ways to fight back.
French botanist Jules-Emile Planchon had a theory. If the blight was caused by a microscopic American insect as he suspected, perhaps grafted European varieties on American rootstock would be resistant. This would be confirmed by Missouri entomologist Charles Riley, and with millions of rootstocks supplied by Texas horticulturalist T.V. Munson, the Wine Blight was soon in remission.
(This is adapted from notes for Le Dû’s Wines ‘History of Wine 1453AD-Present’ seminar, where this wine was poured) — a year ago
Deep purple hue with very high saturation. Aromas and flavors of blackberry, cedar, dark chocolate, hay, leather, licorice, oak, plum, and raspberry. Full body; firm, heavy tannins; and medium-high acidity. Intense, deeply aromatic nose; plush, voluptuous mouthfeel; long, lingering finish. Made from 100% Cabernet Sauvignon with pre-Phylloxera (hence "ungrafted") rootstock. Vigorous yet elegant. — 4 months ago
translucent ruby; aromatic, strawberry, cranberry, blood arange, leather, cedar; light, punchy, red fruits, tart spicy finish; light bodied, medium+ acidity, medium/fine grained tannin, 13.9% ABV; estate fruit, 1st vintage after Grenache was grafted over established Syrah vines on 30 year-old rootstock, all Alban clone, no stem inclusion; $39 — 6 months ago
In 1923 Salvatore Emmolo immigrated from Sicily to Napa buying property and starting grapevine rootstock. Salvatore’s granddaughter Cheryl started the Emmolo label in 1994, now run by Jenny Wagner, Cheryl’s daughter. Grapes sourced from Napa Valley’s Oak Knoll district, deep Ruby with purple edges and aromas of black fruits, some oak and sweet spice. The palate yielded berry jam and fruit tastes with a touch of roasted espresso beans and a perfect amount of pungent, almost smoky spice, to a clean light oak and nutty finish on smooth, slightly gripping tannins. A real Gem! Tasting Sample! — a year ago
medium reddish purple, translucent core, amber rim; red cherry, raspberry, mushrooms, pine needles; red fruit, slightly spicy finish; medium body, good acidity, light tannins which are fine grained, 13.5% ABV; made from 100% Pinot Noir sourced from vineyard Kurt Beiler planted rootstock in 2004 and grafted 2006 with multiple clones, site is in both the Sonoma Coast and Russian River Valley AVA’s and is the warmest of his 3 vineyard sites; about 30% whole clusters were used, aged 18 months in 20% new French oak; $55 — 6 months ago
This is ridiculously fruity and jammy yet dark and tannic, 🍷delicious drink now, not serious. Happy Saturday, Cheers! @Rootstock Los Gatos — a year ago
This is such a dynamic site. 1600ft above the valley floor, Wente clone on AXR-1 rootstock planted in 1982. This has white Burgundy nods written all over it in opening it tonight on 6/20/2019. Cheers John & Kai!
This is delish and the remaining bottles that capture this vineyard’s site expression still out there in the wild are worth celebrating. — a year ago