Rotten Skull

Monte Rio Cellars

Skull Petite Sirah Blend

Delicious and fresh. Nice medium tannin that integrates into the fruit. Dare I say, crunchy? (Also, like all monte rio, great qpr) — 11 days ago

Ellen Christen
with Ellen

Viña Fuentenarro

Reserva Ribera del Duero Tempranillo 2014

2014 - old dusty rotten log pile - the age is fully there, olives and blackberries of a stewy kind. Liquorice, ripe tannins and black fruits... all thrown into a bonfire after a few second. Not a wine for the timid, but well balanced enough to be really enjoyable. — 6 months ago

Château Suduiraut

Sauternes Sémillon-Sauvignon Blanc Blend 1989

Eric S
9.3

Johnny Rotten in a glass. That smell you love/hate. What a color! — 10 months ago

leon, Paul and 21 others liked this
Severn Goodwin

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Great producer, I'm holding the 20 year younger bottle, so not ready!

Antoine Sanzay

Saumur-Champigny Cabernet Franc 2016

The first nose is barnyard funk and rotten eggs all over the place. Ewww. Then comes green pepper, then comes pepper and other spices, then black currant and red berries. Much more my stuff. The palate is rather demanding. A strong acid backbone, a salty layer, a nice black currant / cherry persistant note, some grip, some tannins too. Long finish with salt, meat juice and red and black fruits on an instable balance. Rather very good and surprising. This is very good stuff considering the price tag (around 12€) — 2 years ago

Daniel, Severn and 8 others liked this
Sharon B

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Congratulations on your feature!
Daniel Maquin

Daniel Maquin

Thank you Sharon!

Domaine Dauvissat-Camus

La Forest Chablis 1er Cru Chardonnay 2009

David T
9.4

Nose reveals beauty & grace. Sweet & just sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, sea fossils, sea spray, light volcanics, marmalade fruit, Stone fruit with yellow & spring flowers flowers set in mixed greens.

The palate is very full, round, waxy, rich with excellent viscosity. Beautiful mouthfeel. Great time for a bottle. Sweet & just a sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, healthier honey, sea fossils, white spice with the perfect depth & heat, sea spray, reductive, melted molasses, light volcanics, wet stone, elegant flintiness, marmalade fruit, stone fruit-apricot, nectarines, white & yellow peach with yellow & spring flowers flowers set in mixed greens. The acidity is like a cool stone filled stream. The long, round finish is; waxy, round, lush, with excellent balance fruit & earth, gentle white spice palate heat that persists endlessly. On the long, longboard set, I get soft subtle cream notes of whiskey/scotch w/o any heat. It Hoovers center mouth.

Photos of; one of Dauvisst Cru vineyards, staff caning in the spring, Vincent, Dauvisst and photo of a vineyard that shows every bit of reason why White Burgundy tastes the way it does!

Some producer notes I read. Vincent started helping his father René in 1976 and, during the last decade, has gradually taken control of viticulture and winemaking. For him, the ultimate goal is to harvest healthy grapes that are fully ripe and concentrated which, he declares, can only be achieved consistently by hard work in the vineyard. His passion for wine enables him to put this work ethic into practice with real vigour - close pruning the vines (40 years old on average) during the growing season to restrict yields, hand harvesting at vintage time and ruthlessly discarding any rotten or split grapes. His vinification and maturation methods see him join the small band of Chablis producers who employ oak. The wines are vinified and aged in a mixture of steel vats and 6-to 8 year old wooden barrels. The wood is old and therefore doesn’t stamp any oak flavour onto the wines but does give them an extra depth of flavor and density of body, whilst still retaining their unique identities. These are intensely terroir-driven, mineral wines of such concentration that they take longer than most to reach their best, though they are every bit worth the wait.
— 2 months ago

Eric, Ryan and 26 others liked this
Severn Goodwin

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Nice @David T 👍 who imports this in CA? I honestly only thought it came in thru MA. Love the D-C bottles, same as the just D bottles, but much less expensive.
David T

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Believe it’s The Rare Wine Company.

Tinpot Hut

Marlborough Sauvignon Blanc 2018

Vibrant. Pear, green apple and violets. It tastes and smells like rich dew on an early Spring morning glistering in the sun. A new dawning! Like it will be for my brother Wim. Couldn’t be a better wine to celebrate him coming out of coma today after a terrible fall fracturing his skull. He responded well to testing the basic functions. Breathing on his own again. Yes a road to discovery has been created. A new dawning. Thank God for his healing touch, for hearing our prayers, for having Wim in his plan. Cheers!!! — a year ago

Tammy de Weerd
with Tammy
Tammy liked this

Tenuta Il Poggione

Brunello di Montalcino Sangiovese 2011

3h decanted; still a weird rotten/biological smell that vanished after further 2h in the decanter. Full bodied, big tannins, medium acid — 2 months ago

Gotsa

Asureti Valley Unfiltered Rkatsiteli-Mtsvane 2015

Fun, funky, salty, and a LITTLE rotten in a very fun way — 6 months ago

Meinklang

Nacht Burgenland Dry Pinot Noir

Smells of spray paint and rotten plums — 9 months ago

R. López de Heredia

Viña Tondonia Reserva Rioja Tempranillo Blend 2002

Wow. I’ve waited a long time to try my first Tondonia (surely this is a milestone for any budding wine collector, no?), having held onto this 2002 for a while and having a case or two of Heredia’s more recent vintages downstairs.

Such was the anticipation for trying this Rioja stalwart that I was almost nervous that it wouldn’t live up to it - especially with 2002 being such a rotten vintage for Spain’s flagship wine region. But this was staggeringly youthful, piercingly savoury with a gentle balance of tannin & acidity but all the supple features of an old school, aged Rioja. This is really special stuff.
— a year ago

Keith and Jason liked this