Nose has ripe plum, mashed blackberries, dark chocolate powder, strawberry jam on leather, molasses, molasses cookies, wet soil, nutmeg and vanilla bean.
Palate has blackberry compote, black cherry reduction, partially dried plum, wet baking spice, wet+dry leather, dark chocolate shavings, (light) oak/vanilla influence remains. Extended finish, really starting to pick up incredibly at 3-4H in the decanter.
Paired with Allen Bros. ribcap (USDA Prime version) tonight, unfortunately our grill has a 4ft. snow drift in front presently so the best I can muster was a super hot cast iron pan from the oven, then onto stove with lots of butter and in 7m total we had beef to die for...Which I had some competition for dining this evening.
This bottle was a very generous gift from my West Coast brother @David T from earlier in the year. My work travel schedule was hectic and never found a good time to settle in on a weekend with the wine or pairing, until now. (I've lost track of the amount of COVID tests I've done in the past 5M, but all have been negative 🙏 to date.) A fabulous gift to enjoy now that I'm hopefully relaxing for the next 2w...
Happy Holidays to everyone.🎄 — a month ago
Nice blackberry, vanilla and soft tannins. Fruit flavors are present and nicely balanced. Paired well with the cast iron bavette. — 3 months ago
Don’t let the deep purple color throw you off, this wine is low in tannin, bright
and light on its feet. Teran is the (biotype?) of Refosco grown in Slovenia’s Carso on limestone and iron-rich terrarossa. Dried cherries, herbs, dried leaves, red earth. Very food friendly wine, worked with both a flatiron steak and Calabrian fried chicken. — 5 months ago
The last of my Chezeaux 2006s, the first vintage I bought from him on release. This took a little time to open up (an hour or more after opening, without decanting), but once it did, it was really nice. Good earth and fruit (darker cherry) on the palate. The nose was a little dull even after opening, but with a good swirl of the glass, it got going. Enjoyed at a Covid dinner at home with a friend: farmed duck breast (D’Artagnan) cooked by sous vide (garlic, shallots, rosemary and some sherry) and seared on a cast iron skillet, sautéed mushrooms, and haricot vert with toasted almond slivers. — 3 months ago
Wow this wine is singing and it’s just a baby!! This is probably the most exciting Wine I’ve had in a while, meaning that it jumped out of the glass and kind of cast a spell on us. Classic white burgundy profile: apples, pears, rocks and some chamomile tea but also with this touch of lightning that makes it magic! ￼￼￼￼ perfect with homemade chicken Pho but wd be perfect with many things￼ 🌟❤️ — 3 months ago
Toasting the harvest moon. This was perfect with grilled chicken, sautéed patty pan and zucchini squash, and fresh beans from the garden. — 5 months ago
Started the day with Taittinger mimosas, finished with Iron Horse unoaked Chardonnay paired with chicken in sun-dried tomato cream sauce. This is living. This is a Chardonnay for people who think they don’t like Chardonnay. — 3 months ago
Came out reduced and required ample aeration to open up. Ripe brambly berries, baked plums, hot stones, crushed rock, singed cast iron, fresh tar, cured meat, dried flowers, cinnamon, star anise, sweet brett. Classy and suave, there’s considerable energy and elegance in its texture. Burgundian if you will. Just the right amount of “dirty” adding layers and depth to a beautiful wine. — 6 months ago