David T

Independent Sommelier/Wine Educator

9.3

My continued quest to try as many 2022 Burgundies as possible.

My instincts on this one is it will require more cellaring than the previous other five 22’s.

The nose says, it is in a dumb phase. Not showing much. Muddled, brooding dark fruits, not very distinctive earth and withering dark flowers.

The palate fruits are nice. Juicy, ripe but again not one fruit stands out over all others. Dark cherries, ripe strawberries, some nice blackberries, plum, raspberries with the lightest blue fruit hues. Tannins here but far less pronounced than the previous five wines. Like the others, dusty, dry top soils, limestone powder, dry river stone, black tea, dark rich soil with dry leaves, dry twigs, 65% new oak here but you wouldn’t sense that high of use, so, barrel shavings, lightly grilled meats, dry tobacco & leather, very light baking spices, baking soda/powder, nice, dark spice-not overdone, dry herbs, moist, volcanic clay, withering to dry dark, red flowers, nice acidity with an nicely; balanced, elegant, well made finish that lasts two-minutes that run nice fruit to dry minerals.

Don’t open for ten years. — a month ago

Severn Goodwin

9.2

Nose has washed lime, dried pineapple, wet river pebbles, citrus blossom, neutral oak barrel and dried Clementine peel.

Palate has candied lemon, grapefruit pith, dry clay-based soil, tangerine juice and moist gravel (crusher-run). Quite round on the palate, rich and enjoyable. Finish runs under a minute. Decanted +60m.

Likely a good life for this bottle, easily held in proper storage until 2028+.

Purchased at the winery in Nov. 2016, $31.

This Riesling is from estate plantings (2008) on Seneca Lake.

Day 4 Update: Nose has dried Clementine peel, cut lemon, chalk and under-ripe peach. Palate has ripe peach, orange zest and tart orange minus the citric acid. Quite fun, it's really drinking great now. Moving from 9.1 to 9.2.

@Delectable Wine Would you please drop the 'Finger Lakes' language out of the wine name please? That info is already listed in the more detailed location information, thanks. — 5 years ago

Ron from VA

8.9

This PV Is like a cleanup hitter getting to pitch he wanted with runners in scoring position, with two outs, and watching the fall just feet short of a home run. Wonderful swing and could contact, just misses the bull’s-eye for the game winning walk off homerun. The purple/floral notes are there, it’s just missing the energy and weight that comes with ripe sugars and extraction leading to vibrant Tannins/mouthfeel. Let me be clear, this is an enjoyable wine, it’s just not AMAZING ;) it should be noted that this spent 28 months and barrel, perhaps it softened a little too much? — 6 years ago

David T

Independent Sommelier/Wine Educator

9.3

I get why people who generally always review this producer as just good consuming it young. This is ten years from birth, eight years in bottle and it is still not at its peak. it has ten years and perhaps more properly stored. Very good tonight but better things ahead. It takes this long and longer for WS Pinots to shine.

The palate is, juicy, ripe, rich, a bit lush; blackberries, dark cherries, black plum, black raspberries, purple fruits, hues of blueberries, plum and ripe to dry strawberries with a pomegranate overlay. Then, dry earthiness, top soil, crushed rocks & powdery limestone & chalkiness, dark spices, some black pepper, dry brush, eucalyptus, tree sap, sun tea, black and red cola/licorice, drier tobacco, barrel dust to shavings, nutmeg, cinnamon stick, vanilla, touch of dry herbs-bay leaves & sage, bright red, pink, blue, purple florals framed in dark slightly withering florals, rain shower acidity, the finish is; well structured & balanced in fruit, earth & flowers, some more tension than I like but will soften & fade nicely in 3-5 years. But, wire to wire really even and stunning. Evolution & integration is good but needs 3-5 years to be its best. Coravin glass.

IMHO, one of the outstanding CA Pinot producers. Walter Hansel gives them a run for the money at their fantastic price point. — a year ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.4

One of my favorites from Premiere Napa Valley 2020 #pnv20 #pnv2020 #napa only 5 cases produced. “A blend of 100% Cabernet Sauvignon from two of the best AXR Napa Valley blocks
50% from Sleeping Lady Vineyard in Yountville and 50% from Denali Vineyard in the hills of St. Helena
100% barrel fermented from our finest barrels utilizing native yeast; unfined and unfiltered
Reflection of Jean Hoefliger’s pursuit to create a wine to push the envelope of Cabernet Sauvignon

AXR is a winery that pays homage to the past at their historic estate in St. Helena. AXR, named after the rootstock which succumbed to phylloxera, left the California wine industry a blank canvas. This was a crossing of the past and future of the wine industry as we know it. AXR has given winemaker Jean Hoefliger this same blank canvas. Jean is driven to push the envelope, challenging not only winemaking but life in general. With an insatiable appetite for art, philosophy and good discussion, Jean thrives when his creativity and passion is left unbound by conventional thinking.


Wine Facts

Wine is unfiltered
Single vineyard wine
Sustainably produced — 3 years ago

with Ron

Aaron Tan

9.3

Been a fan of this cuvee since it's inception. To me, this is about as close as Aussie riesling gets to its German counterpart. Neither a good or bad thing, but I love that link between two countries I adore in this wine. That said, this was one of the best Aussie rieslings I've had all year.

German inspired methods on Western Australian fruit. From Frankland Estate's website:

All riesling grapes are harvested as cool as possible and pressed immediately, slow press cycles allow for soft and long extraction. Blocks and picks are kept separate and some juice from most blocks is fermented in barrel format for interest and comparison purposes. Picking decisions are made on ripeness and fruitfulness, with the main aim of working with natural balance yet intentionally look for greater ripeness with this wine and as a result greater degree of phenolic influence and texture. Juice is sent to tank to settle overnight (without enzyme or any additions). A cloudy juice is run to a combination of 1000ltr and 500ltr barrels. Fermentation is spontaneous and temperature controlled to some degree but temperature range is generally higher than tank fermentations. Post fermentation barrels are topped and left un-sulphured through to spring time quite often if residual sugars are high fermentation will be left to start again in spring as juice warms. Sulphur will be introduced when a decision is made on the vitality/fruitfulness of the wine and residual sugar is seen to be in balanced with the wine. Wine was left in barrel for 10 months (January).

The resulting wine is textural, spicy, and generous. Doesn't quite have the extract of German rieslings, but there's length, balance, and most importantly, it's uniquely its own wine. I feel that the provenance of the fruit shines through all that winemaking - that crunchy fruit-first with more green apple/citrus than stone fruits, steeliness, and light whiff of smoke/petrol. It's also remarkably clean for a barrel-treated wine (say compared to Koehler-Ruprecht or JB Becker). Enough with the rant because the takeaway is that it's delicious! — 5 years ago

Jason Phillips

9.0

Outstanding surprise on the road. Highlighted by a local wine store. Not usually a huge Columbia Valley fan, but its really nice for the price. — a year ago

Adi

9.1

What a lovely Syrah comes from the north of the Rhône Valley, from my favorite St. Joseph.

🍇The domain extends over the longest river stretch in the north of the Rhône. The nature of the soil is very reminiscent of the neighboring Hermitage: granite, with the addition of sand and gravel, the east-facing slope receives less sunlight than the Hermitage, which results in slightly fewer berries, but it knows how to create competition for the Hermitage, Cote Rotie or Cornas.

🍇It usually doesn't need much time in the bottle compared to Cote-Rotei or Hermitage, and the prices are more affordable, which is why it's a particular favorite of mine.

🍇 It has power, infinite tannins run through it, ripe and delicate, perfect seasoning and lots of harmony. It has character, it has depth, full body, 14% alcohol, it has aromas and flavors of smoke, refined barrel, herbs and lots and lots of red and black fruit, maybe raspberry, maybe black cherry, maybe plum.

🍇The finish is soft, long and caressing.

🍇 Elegant, young, full of life, opened before its time, but I really loved it.

Cheers ! 🌿🥂

(From "Raisins in Facebook- it's all about wine and good people" — 2 years ago

Vanessa

9.1

‘Auteur’, meaning, ‘author’ in French, is a micro boutique, family-owned and run winery in Sonoma. The name captures a sense of creativity, artistry, and innovation.

Here’s a flight of the 2019 Gap’s Crown Vineyard Pinot Noir, the 2019 Labyrinth Vineyard Pinot Noir, and Auteur’s inaugural 2018 Nunnery Vineyard Cabernet Sauvignon.

Wow, each of these wines has such a strong sense of self. From a baked black cherry, plum, fruit focused wine (Gap’s Crown) to a more mocha, earthy, inky, spicy wine (Labyrinth), to an herbal, eucalyptus, rose, potpourri, green bell pepper driven wine (Nunnery).

The Pinots come from a clone known for its thick skin (relatively speaking!), which overall lends a deeper hue and more tannin to the structure. These wines are made exclusively from the free run juice.

The Pinots are all fermented in 60% new French oak (medium toast), the Cabernet is just slightly more with 70% new French oak.

The Cabernet was aged for 24 months in the barrel, lending cedar, clove, and cinnamon notes.

These wines are beautiful 😍😍😍
— 4 years ago

with Deked1

Sipping Fine Wine

8.9

Wagner family project now owned and run by Joe Wagner. Sunshine yellow with aromas of green fruits and nutty notes. Barrel fermented in French oak (50% new) for 14 months with full malolactic fermentation. On the palate flavors of stone fruits and citrus notes with a creamy texture. Good balance, medium length ending with a honey character. Good value. — 6 years ago