Rene Rostaing

Côte Blonde Côte-Rôtie Syrah 2006

Jeremy Shanker

Sommelier at RN74

9.4

Smoke show — 24 days ago

Bob, Tom and 1 other liked this

Rene Rostaing

Ampodium Côte-Rôtie Syrah 2021

John Willison

9.1

Charleston Food and Wine Classic…Rhone tasting — 2 months ago

Vanessa, Bob and 5 others liked this

David T

Young, but one hell of a producer…Rene & son.

Clos Mogador

Priorat Red Blend 2013

Bob McDonald

9.2

See previous note 2 years ago in March 2022. Still very consistent impressions. Black and blue fruits, as mentioned before. Dried plum and earth with herbal notes (fennel). Priorat Garnacha and Garnacha blends are some of my favourite wine styles. Clos Mogador is biodynamic and Rene Barbier does not use chemicals in the vineyard. — 8 months ago

Doug, David and 20 others liked this

Domaine Louis Fleurot

Les Argillats

Pablo

9.3

Hell yeah. And the price point is hard to beat. — 2 years ago

Coquard-Loison-Fleurot

Echezeaux Grand Cru Pinot Noir 2022

David T

Independent Sommelier/Wine Educator

9.3

My continued quest to try as many 2022 Burgundies as possible.

My instincts on this one is it will require more cellaring than the previous other five 22’s.

The nose says, it is in a dumb phase. Not showing much. Muddled, brooding dark fruits, not very distinctive earth and withering dark flowers.

The palate fruits are nice. Juicy, ripe but again not one fruit stands out over all others. Dark cherries, ripe strawberries, some nice blackberries, plum, raspberries with the lightest blue fruit hues. Tannins here but far less pronounced than the previous five wines. Like the others, dusty, dry top soils, limestone powder, dry river stone, black tea, dark rich soil with dry leaves, dry twigs, 65% new oak here but you wouldn’t sense that high of use, so, barrel shavings, lightly grilled meats, dry tobacco & leather, very light baking spices, baking soda/powder, nice, dark spice-not overdone, dry herbs, moist, volcanic clay, withering to dry dark, red flowers, nice acidity with an nicely; balanced, elegant, well made finish that lasts two-minutes that run nice fruit to dry minerals.

Don’t open for ten years. — a month ago

Bob, Tom and 14 others liked this

David T

@Tom Casagrande I think highly of all the ones I’ve tasted so far…about 50 now. It is a sensational vintage. You had to get in the way of this vintage in most cases to make a bad wine. I know a guy who has been going to Burgundy for 40 years, sometimes multiple times each year…he is a buyer. When he returned from Burgundy after tasted 2022, I asked him what vintage he thought it compared to and he said 59, which is a huge statement. I haven’t had but one or two 59’s. So I don’t have a firm read on 59, but I am well aware of how people talk about it. One word, “legendary!”