Château Pre La Lande
Bergström Wines
Le Pre Du Col Vineyard Oregon Pinot Noir 2014
This is just getting to its drinking window. The nose is a little muted now but the palette is beautiful. Long finish that gets a little oaky, but give that a few more years. Pretty. — 6 years ago
Produttori del Barbaresco
Barbaresco Nebbiolo 2011
A pre-tasting of my heavy meat red sauce in order to fine tune the spices and seasoning it before serving for 30 people for our friend’s 60th birthday party tomorrow night.
The sauce is 9 cans of whole tomato’s crushed & drained, 9 can cans of tomato sauce, 3 cans of tomato paste, 6.5 pound whole pork roast braised in diced garlic & olive oil that falls apart & shreds when done, 5 pepperoni sticks sliced, 4 pounds of meatballs (with Italian bread crumbs, garlic salt, coarse black pepper, eggs with warm water) and 14 seasonings & spices slow cooked over 36-48 hours. It’s a blend that once it’s done is magical harmony in the mouth like a well crafted & aged wine.
The wine works well but, I’ll have better pairing wines tomorrow night.
The nose reveals; dark, sweet & slightest sour dark cherries, cherry kirsch liqueur notes, ripe, bright blackberries, baked black plum, ripe, juicy, strawberries, slightly candied black raspberries, blue fruits, mixed berry cola, dry crushed rocks, limestone minerals, dry stems, soft, leaner, sweet, tarriness, touch of dry herbs with the most amazing, bright, red, dark blue florals, violets and shades of lavender.
The body is medium full, round with great mouth presence. The tannins nicely, rounded, slightly tarry and baby teeth. The tension, structure, length and balance have just started to tango. Dark, sweet & slightest sour dark cherries, cherry kirsch liqueur notes, ripe, bright blackberries, baked black plum, ripe, juicy, strawberries, slightly candied black raspberries, blue fruits, mixed berry cola, medium intensity dark spice with a little palate heat, dry crushed rocks, limestone minerals, dry stems, leathery, dry tobacco, shades of graphite, soft, leaner, sweet, tarriness, nutmeg, clove, a touch of dry herbs with the most amazing, bright, red, dark blue florals, violets and shades of lavender. The acidity is nicely executed. The long finish is nicely knitted, balanced fruit and earth, polished with soft, brilliant florals and persists minutes.
Third largest Co-op in Europe and they produce some quality wines. Especially, for the volume the make.
Delectable has this @ $99. I bought it at Costco upon release for $28.99.
Photos of, the beautiful, quaint hilltop town of Barbaresco, my meat sauce, their tasting room just to the right at the feet of the clock tower with Gaja just a little further down to the right of there and the best Michelin star restaurant we’ve experienced for lunch. We dined there right after our visit to Gaja. What service, food and a day!
— 7 years ago
Paul T, Missing My Beautiful Wife 24/7
Habanero is Portuguese for Harmony, so throw a couple in the mix
Domaine Mugneret-Gibourg
Ruchottes-Chambertin Grand Cru Pinot Noir 2016
La paulee ultimo dia at le pre cheval mugneret — a year ago
Azienda Agricola Cogno
Pre-Phylloxera Barbera d'Alba 2018
Soil licorice, tar , tobacco. A wonderful nose.
The palate is crunchy, black fruited and rich, good tannins and an ample finish.
Delicious wine. There is, according to Cogno,
Only 0.25 hectare of this Barbera.
The label (rear) is confusing as to wether this is in fact pre-phylloxera or grafted. Anyone know? — 5 years ago
Viñedos de Nieva
Pie Franco Blanco Rueda Verdejo 2018
Beautiful, no, perfect verdejo from Rueda. 100 year old pre-phylloxera vines. Stunning. Piel de sapo, ripe pineapple aromas. Full bodied. — 7 years ago
Domaine de Clovallon
Les Indigènes Pays d'Herault Red Blend 2013
A field blend of upwards of 50 varietals, 200 year old vines (pre-phylloxera), all co-fermented and matured in old foudres. Crunchy and fragrant black fruit, iron and funk, gripping and fresh. — 8 years ago
Feudo Montoni
Vrucara Sicilia Nero d'Avola 2012
Apparently Tasting Note Tuesday
is now a thing (thanks for the heads up @Greg Ballington). That said, I’m still an advocate of everyday of the week, but I’ll participate nonetheless.
A wine such as this requires serious research. Fortunately Ian D’Agata’s notes in Vinous are indispensable: “Feudo Montoni’s greatest wine is the Nero d’Avola Vrucara, a single vineyard wine made from roughly 80-100 year-old vines that grow at 500 meters above sea level. Most of the vines are of pre-phylloxera origin, and are therefore ungrafted. The vineyard’s name derives from the Sicilian word vruca, a local herb that grows in the vineyards and exudes aromas of menthol and incense. The Vrucara vineyard is especially beautiful, a field of gnarly, very thick trunked and low-lying bush vines hugging the dark mainly clay soils (with a little loam and sand). Vinification is... very traditional... At its best, Vrucara is a benchmark Nero d’Avola, eschewing the vanilla notes of more modern interpretations of Nero d’Avolas, while offering multilayered violet, blueberry, macerated red cherries in alcohol, tar and spicy aromas and flavors, with a characteristic hint of eucalyptus and incense.”
The 2012 doesn’t veer off course. Benefits from an hour open, but a few would be ideal. A mashup of spiced cherry and blackberry is hard to miss, but the floral, earthen, and leather entanglement is the attraction here and clearly terroir driven. There’s a noticeable clay pot and smoked meat component which beautifully emphasizes how old world this wine really is. The oak treatment is evident, but the wine is also able to withstand a fair amount and still proudly carry its old world card. — 8 years ago
Clos Manou
Médoc Red Bordeaux Blend
Outstanding. Pre phylloxera vines. Great fun. — 10 years ago
Domaine des Comtes Lafon
Meursault-Perrières 1er Cru Chardonnay 1992
Espectacular
La paulee ultimo dia at le pre cheval de steve — a year ago
Dominus Estate
Dominus Napa Valley Cabernet Sauvignon Blend 1994
Château des Jacques
Moulin-A-Vent Gamay
Perfectly balanced Beaujolais (Gamay) with rich fruit and low acid and tannin, at pre theater dinner at Bistro du Midi in Boston — 6 years ago
Hubert Lamy
En Remilly Saint-Aubin 1er Cru Chardonnay 2015
No detailed notes as we were at dinner with friends. Three Somm’s present for dinner and all thought this was wine of the night. I was one of them.
I believe their 15 is even better than their fantastic 2010.
If you are not familiar with this producer & terroir, I highly recommend you do. It remains under most consumers radar. I should probably stay silent on it as it will only drive up demand and price. But, good wine is meant to be shared with people who know how to appreciate it. This is around $55 on pre-arrival and $70ish if not bought on pre-arrival.
Olivier Lamy left the family Domaine to learn from other producers before returning to his family Domaine. He made Méo-Camuzet for few years just before his return.
The body was thick and slightly waxy. Nice green apple, pineapple, lime, honeysuckle, fruit blossoms with excellent round acidity, texture, elegant and well polished finish.
Recommend you slightly over chill it and decant it for an hour if you drink it this young. After it hour, it really blossoms.
Photos of, the Domaine property, Saint-Aubin Vineyard, amazing Saint-Aubin Chardonnay grapes and Domaine building sign — 7 years ago
Krug
Grande Cuvée Brut Champagne Blend
This bottle of Krug had the vine motif on the label that dates it to the "no Krug, no thanks" era. My guess is that it was based on a harvest between 1997-2000, so likely pre-LVMH. The wine was spectacular. The butterscotch and brioche nose as well as the brassy color were signs of patient, tender cellaring. Texturally, this Krug was as good as any wine I have ever had, velvety and full. The back end exploded with chalk, nuts and a complex array of dried fruit. The finish went on and on. Cellar some Grand Cuvée- you won't be disappointed. — 9 years ago
Jay Kline
Conterno’s “Monfortino” Barolo Riserva (early vintages like this one were labeled as “Stravecchia” and “Extra Barolo”) practically defined the Riserva style. In many ways, one could make the arguement that it blazed the trail for Barolo’s reputation as being the age-worthy wine it is today. Back in the early days, Monfortino was a blend of purchased fruit. Control of Cascina Francia, in Serralunga d’Alba, did not come until the late 1970’s. I can’t be sure but I believe the fruit used to be sourced from Monforte d’Alba and specifically from Le Coste, Bussia and possibly others.
This bottle was opened several hours prior to service. The 1941 Monfortino pours a pale garnet/rust color with significant rim variation and a translucent core; medium viscosity with no staining of the tears and light sediment. On the nose, the wine is vinous with notes of Maraschino cherry, menthol, Tootsie Roll, espresso macchiato, walnut, and truffle. On the palate, the wine is dry with medium tannin (fully integrated) and medium+ acid. Confirming the notes from the nose. The finish is long. Sublime. Getting to experience an 80+ year old wine is always a special treat. Getting to experience a Barolo from World War II, during one of the darkest periods in Italy’s past, is extraordinary. Getting to experience early Monfortino (pre-estate) made by Giacomo himself…well, it is drinking history. I nearly got emotional. While it’s clearly is showing its age, the 1941 shows its class and has some impressive moves. We delighted as it danced across the palate, proving that it still has stories to tell. Drink now if you ever see a bottle. — 6 months ago