A fascinating new project in Chile that has been years in the making. This blend of young Carmenérè, Cabernet Franc and some Malbec comes mostly from a 1.3ha vineyard that is as wild as the day is long. In fact, the estate is known for its rescue animals which freely roam about the land. Some of the fruit is still purchased until the vineyard fully matured. The wines are spontaneously fermented and aged for 18mos in a combination of old Chilean oak foudre and amphora. The wine has no SO2 added and is bottles unfiltered. It presents a brilliant garnet color that’s slightly hazy. The nose is remarkably fresh flowers, tobacco leaf, fresh herbs, and dark berries. Some VA for sure...but that relaxes after an hour of air. On the palate, it’s bright, crunchy dark fruits with a bit of earth and finishes long with smacking acid. The wine is rustic for sure but also remarkably fresh. Definitely own for the natural wine crowd and eschews the typical New World approach towards more international styled wines. This is definitely a project to follow. — 5 days ago
11’ Clendenen Bricco Buon Natale Nebbiolo. 5 years in 500L Hungarian oak.
Pulled the cork 2 hour ahead of me decanting it at the restaurant. Garnet in color.
Popping cherry/cedar on the nose. Red cherry, red roses, cranberries… Flashy.
Bright acidity. Medium tannins. Never would’ve guessed the wine to be 9 years old. Love Jim’s wines. 7/10 years in the bottle. — 3 days ago
Needs two hour decant, fruit is great, terrior make me yearn for a trip to Los Olivos. Barrel influence still a bit strong (menthol notes from char) but works out nicely. Fruit is in the blueberry and plum spectrum. Some sediment is noticeable on bottle and on palette (nice texture), color and body has thinned a bit, In its peak, and guess a 3 year window before fruit begins its decent into the abyss (que: Slayer 🤘 haha). — 7 days ago
This is my first Carmenere since I visited Chili in 2015. Aged in older barrels so no strong oak or vanilla notes but still noticable. Medium-bodied with plumb and chocolate notes. Pleasant and very drinkable. I wonder how this grape will express itself without the oak aging. — 3 days ago
I don’t know enough about Chile wine, but this bottle makes it clear I need to learn a lot more.
Beautiful Syrah with layers of dark fruit and spices. Good streak of acidity that keeps this wine in check. Hints of smoke on the finish. Made by John Duval, previously of Penfolds. — 20 days ago
Bokides Vineyard - Mourvedre
Dark & Fruity, unfined, unfiltered, nuetral barrel, native ferment... delicious, rico suave, bringing sexy back, and going the distance.
Delicious over two nights, bonkers now if you love dark fruity young wine, would love to see in 5-7 years (texture alone enough to hold, fruit is amazing now though). — 11 days ago
I’ve heard for years about the wildly extroverted and extra-ordinary Sancerre wines from Sebastien Riffault. His wines are an outlier of ripeness in a sea of lean high acid chalky juice. Rich with an amber glow.
He picks his Sauvignon Blanc at the last minute to reach a level of ripeness you’d never expect could come from the tiny cold pocket of the Loire.
Now I like both styles, but this is super fun and something completely new to me.
Think juicy peach, fresh apricot, and bright yellow pineapple. But still with high acid - nothing flabby. — 6 days ago
Nose has mashed cherries, orange peel, tangerine flesh, ripe green melon, ripe peach, dry sandstone and hay.
Palate has tart strawberry, tart cherry, lime wedge, grapefruit peel, (minor) under-ripe yellow melon, dry-sandy soil with a long finish.
Acidity is amazing, even better than the fresh (current) bottles! Light tannins with faintly drying finish. I'm glad this is a rosé that gets plentiful purchasing in our household, as a couple vintage wait is highly rewarding. Unfortunately we're almost to the end of our '17's, scant reminants in the cellar. 😔 Total happiness delivered at $15! — 9 days ago