Sebastien David is known for what he can do with cab franc. Hurluberlu is fresh, fruity, and mysterious with no indication of the vintage anywhere. The importer (T. Edward) informed me this is 2018. It’s very good.
Concrete only, whole cluster, but less crunchy and pyrazine driven than what I was expecting. It’s elegant, soft, and loaded with minerals. Salty air playing against sour wild blueberries, green strawberries, raspberries, and blackberries. Bullseye ripe. — 7 days ago
Wow. This was THE perfect bottle. Very complex in all phases. Fruits still lush. Tannins resolved. Hints of leathers, spices, dust. It felt so young and packed with flavor while remaining elegant and light on its feet. Actually left some for a second night and it was still beautiful and alive. And so fun to be caught off guard by allure and intrigue. — 8 days ago
Rocking Roussanne. The freshness on the palate of these micro cuvee St. Perays is just unreal. They drink like nothing else in the Rhone. If Pur Blanc is the Montrachet of the lineup then this is the Chevalier as this is an awesome elegant Roussanne. Like Grand Cru level. Stunning nose. So complex, yellow fruits, pear, mineral, tree bark, earthy, quince but so refined and clear. Amazingly clear actually. Yellow plum. The palate is masterful. Concentrated yet so elegant with such texture and just awesome balance. This is next level Roussanne made in tiny batches. What finish. Fruit is plum, yellow peach, mango, papaya, but so fresh and not vulgar. All class. Just nuts. — 13 days ago
It's time for some #MerlotThursday. Here is a fruit forward Merlot from Bordeaux.
Showing black and red fruits with wood, vanilla, earth, vegetables, spices, tobacco leaf, wet leaves, black tea, black pepper, spices, dark coffee, earth and leather.
Medium finish with firm tannins and tangy raspberries.
This is still young and a little harsh, even after opening up, with nice complexity and a great mouthfeel. Needed 3 hours to open up.
Showing great potential. This is from a great vintage, and will age nicely in the next 20 years. I would suggest not to touch it for another 3 years.
I've had the 2012 last year, and although this is much younger, it is much tastier already.
Robert Parker 94 points.
I paired it with a charcuterie board of meats and cheeses.
A blend of 84% Merlot, 14% Cabernet Franc and 2% Cabernet Sauvignon.
14.5% alcohol by volume.
$100. — 12 days ago
It is Thursday night and I stopped by my store of choice and picked-up two Right Bank Bordeaux, both in the $30 range. The first one I have opened tonight is the 2015 Château Barde-Haut from Saint-Emilion.
On the nose I find good dark fruit, black cherry, blackberry, black plum, black currant, vanilla, graphite, herbs, violets, faint oak and cedar.
On the palate there is black cherry, blackberry, plum, black currant, green bell pepper, light oak, spice and dusty earth.
I find the wine to be medium to full bodied with racy medium + to high acidity and medium + grippy mouth coating tannins that lead right into a long dark fruit finish. I want to wish everyone a wonderful weekend and please stay safe. Nostrovia! 🍷🍷🍷🍷 — 5 days ago
Wednesday Wine Committee hosted by Dan. 1 sparkler, 3 whites, 4 reds and 1 dessert wine. Tasted blind as usual.
Drinking wonderfully. Full fruit at this stage without it being in your face. Plum, blackberry, and currant. Soft and dense in the mid palate. Tart black cherry work herbal notes on the finish. Just beginning to channel secondary notes. I guessed right bank Bordeaux from early 2000s. — 6 days ago
Completely insane, especially value wise. Black berry compote mixed with fresh red fruits and blueberry, Freshly ground pepper, green pepper corn, smoked meat, bitter chocolate, violet, granite, stems, espresso grounds. A little bit of grandma’s Dusty closet but no brett. Like a nice Cornas but for a fraction of the price. Love. — 19 days ago