I did not get to write notes on the last three wines, just scores. We had to get to Russell Hamilton.
However, I wish I had been able to write them as these were the wines I was looking forward to spending some time on.
Peter & Andrew Allan of Crystallum are the third generation of winemakers and sons of the man who pioneered Pinot Noir winemaking in the Hemel-en-Aarde which; is what drew me to the region that is about another hour plus SE of Stellenbosch and a very good area to produce Pinot Noir.
Photos of; Gabrielskloof Cellar Door entrance, Estate vine, tasting lounge and their courtyard. — 10 days ago
Oldest cellar dates back to 1551, with rows of oak wine casks, over one hundred years old, crafted by the forefathers of the present generation of Hugels. The oldest cask in the world still in use: the Sainte Caterine, a capacity of 8,800 litres, built in 1715, the year Louis XIV died. Aromas of fruit & citrus aromas. Palate stone & tropical flavors, citrus notes, vivid acidity, medium finish. Nice! — 6 days ago
This is a great Bordeaux blend from California. Well balanced and fruit forward with cedar, chocolates and coffee notes.
Good right out of the bottle, and better as it opens up and shows some tannins (30 minutes).
Still young and will benefit from a year or two of bottle time.
Good by itself or with food. A great sipping wine.
Delicious and yummy. I love these Bordeaux blends.
A blend of 51% Cabernet Sauvignon, 24% Merlot, 13% Malbec, 9% Petit Verdot and 3% Cabernet Franc. 73% Napa Valley 27% Sonoma County.
14.5% alcohol by volume.
92 points. — 7 days ago
Fun afternoon at Classic with great company. Glad you could join us Bryan.
Best served when warmed up slightly above cellar temp. Rich and powerful. Nutty, marzipan sweetness, and lemon cream aromatics. Oozes of honeycomb, sea salt, and lemon oil on the palate. Simply fantastic right now. Thank you @Dan Fitzgerald — 15 days ago
Bit of a struggle with the cork and finding a decanter, but wine was sublime—one of the top few I’ve ever tasted. No better way to spend a 50th birthday than drinking this at lunch in Hermitage. Thanks, Dave (nice teeth)! — 11 days ago