Myles Keyt

9.5

Vina Tondonia Réserva 2010 is a captivating wine that embodies elegance and complexity. With its 13% alcohol content, it presents itself with a mesmerizing medium ruby hue, gracefully transitioning into garnet at the edges, which hints at its well-deserved age.

On the nose, this wine offers a delightful bouquet of ripe raspberries and cherries, their natural sweetness harmoniously intermingling with the captivating aromas of tobacco leaf, vanilla, spice, cedar, and subtle undertones of sun-dried tomato. Each inhalation reveals new layers, enticing the senses with its intricate aromatic profile.

Upon tasting, the Vina Tondonia Réserva 2010 showcases a medium body that elegantly caresses the palate. The wine's vibrant acidity adds a refreshing zing, invigorating the taste buds, while the sumptuous tannins provide a luscious, dry texture that is both refined and inviting.

This beautiful wine truly excels, delivering a symphony of flavors that dances across the palate. Its remarkable balance and structure make it a perfect companion for a wide range of culinary delights, enhancing the dining experience. With every sip, one's anticipation is rewarded, leaving a lingering desire for more.

In conclusion, the Vina Tondonia Réserva 2010 is an exceptional wine that captivates both the nose and the palate. Its meticulous craftsmanship and enticing flavors make it an excellent choice for any wine enthusiast. I wholeheartedly recommend savoring this wine alongside a delectable meal, as its sumptuousness is sure to elevate the dining experience. A truly remarkable wine deserving of a score of 96 out of 100. — a year ago

Vanessa

9.1

First time trying Assyrtiko from Santorini, Greece, and what a beauty it is to pair with food!
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From the mouth-watering acidity to the salinity and tart, youthful citrus, lemon peel, peach, apricot, wet slate, and white blossom florals, it makes for a lovely, culinary complement.
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I just wish I had held on for further aging. Ah, patience! I’ll have to invest in a few more.
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Domaine Sigalas, Assyrtiko, Santorini, Greece. Vintage 2019. ABV 14.5%. — 4 years ago

with Deked1 and

Severn Goodwin

9.0

Confrérie de la Chaîne Des Rôtisseurs, Bailliage d'Albany; 3 November 2019 at the Albany Institute of History & Art, Albany, NY

Our reception wine selection, there was also a Prosecco (Franco Amoroso) available. — 5 years ago

Severn Goodwin

9.2

Confrérie de la Chaîne Des Rôtisseurs, Bailliage d'Albany; 3 November 2019 at the Albany Institute of History & Art, Albany, NY

Second Course
Charcuterie
Tuscan Style Fennel Finacchiona, Duck Prosciutto, Fuet, Rosso, Chicken Liver Mousse, Caraway Onion Relish, Vegetable Pickles, Jam, Mostarda, Sour Dough Toasts — 5 years ago

Vanessa

8.9

Cranberry, tart cherry, fresh rhubarb, rose water, licorice, desiccated lavender, fresh potpourri. Aromatic, lifted, ethereal. A great culinary complement to a variety of dishes from roasted poultry or pork to seared sea scallops. — 2 years ago

with Deked1

Bob McDonald

9.5

Mid Lemon in colour. A 10 year old GG from the Rheinhessen - not a hint of TDN (Kerosene/Petrol notes in aged Riesling). Just been reading a research paper on TDN from the Australian Wine Research Institute. Definitely sunshine to the extent of sunburnt grapes is a big factor. Also a fact I wasn’t aware of that cork allows TDN to release more than with a screw cap. This GG had a cork, although personally I would prefer a screw cap particularly with a Riesling. This Wittmann showed peach and mineral - also white flowers ( Daisies, Barb thought). Enough acid to keep things lively and delicious - some herbs. Enough fruit richness and sweetness to almost convince you that it is off dry but it is actually 13% ABV. An excellent dry German Riesling worthy of the Grosses Gewachs classification. A very high score of 19/20 from Michael Schmidt. — 3 years ago

R Bowers

9.4

Which red would you prefer? Both have their respective places in culinary history. On the left, big, bold and beautiful. Incredible finish, that lingers forever. On the right, simple timeless elegance. How do you decide? — 5 years ago

Vanessa

9.2

Considered to be a “baby Grange” of the celebrated Penfolds portfolio! This wine is a blend comprised of 54% Cabernet Sauvignon and 46% Shiraz.

It has a deep purple hue and offers medium (+) intensity of juicy black fruit aromas such as candied blackberry, black cherry, cassis liqueur, and plum sauce, alongside other primary aromas such as violet, black olive, and delicate eucalyptus.

It also offers robust secondary aromas of cedar, nutmeg, clove, cardamom, vanilla, coconut, cacao, dark chocolate, and tertiary aromas of sweet tobacco, new leather, and dried fig.  

The mouthfeel is dry but rounded with notable residual sugar. It has medium acidity, a full body, high alcohol, silky-smooth, velveteen tannins, and medium(+) intensity of flavors consistent with the nose. The finish lingers. 

This wine is ready to pop and pour now or hold, as you wish. 

Cheers to this delicious Aussie wine -- an excellent culinary companion to a grilled or pan-seared steak. 

Penfolds, Bin 389, Cabernet Shiraz, Vintage 2017, ABV 14.5%. — 3 years ago

with Deked1

Stefan Dolhain

9.5

2014 vintage. As Sauternes suffers from a lethal combination of high production costs and low demand, it is about time we all start drinking more of it. The 2014 vintage combines a lot of botrytis with high acidity resulting in beautifully balanced wines that are very attractive young but should age beautifully for decades. Rabaud Promis has a long history (a lot of it in common with Sigalas Rabaud), but has been in the hands of the Dejean family for the last 4 generations. In early 2020 Jean Merlaut (Bordeaux négociant and owner of Gruaud Larose) took a majority share in Rabaud Promis, but Thomas Dejean remains the winemaker. And to judge from this terrific effort there is indeed no reason to change the winemaker. 80% Sémillon, 16% Sauvignon blanc and 4% Muscadelle. Brilliant golden yellow. Intoxicating complex perfume of fresh and dried fruits, flowers and subtle roasted flavours combined with an amazing lemony freshness. The mouth confirms this complexity with layers of concentrated fruit, balanced by crispy acidity and a knock-out brown sugar, lemon confit and noble rot "rôti" finish. It has amazing intensity while remaining light on its feet. Fabulous value at 28 euros! Abv. 12,6%. Note: these wines are much more versatile at the table than you think. While foie gras and blue cheese are classic combinations, I tried it today with veal, sautéed carrots and mushrooms and baked potatoes. Works really well. I invite you all to experiment with the culinary possibilities of these wines. — 4 years ago

Severn Goodwin

9.1

Confrérie de la Chaîne Des Rôtisseurs, Bailliage d'Albany; 3 November 2019 at the Albany Institute of History & Art, Albany, NY

First Course
Foie Gras
Pawpaw Tartlet, Rhubarb Gelee, Ice Grapes — 5 years ago