E. Nicolas

Nicolas Joly

Clos de la Coulée de Serrant Savennières Chenin Blanc 1999

Chilled and opened about an hour before dinner and allowed to gently come to temp. Served alongside charcoal grilled Thai sausage, sticky rice, coconut Thai curry, herb salad, shallot, lime, garlic, chiles. Tonight, this bottle was nothing short of remarkable. A deep golden color with gorgeous notes of squishy tropical fruit, white flowers, and turmeric. Wooly and waxy with acid for dayzzz. Stunning now but this bottle would show well through 2029 without breaking a sweat. — 6 days ago

Jan, Ira and 5 others liked this

E. Fuligni (Cottimelli)

Fuligni Brunello di Montalcino Sangiovese 2017

2017 vintage. Not much on the nose currently. PNP'd. Medium body. Darker fruit (plum, cherry, blackberry) with the corresponding musculature. Some tannins but mostly dispersed to the peripheries at the moment. Needs a few years/hours open but showing nicely for a less than "A" vintage. 10.22.24. — 17 days ago

Ira, Ruud and 12 others liked this

Nicolas Feuillatte

Réserve Exclusive Brut Champagne

Would buy again under $35. Good mouth feel. Oxidative character on the nose, smells like the crust of an apple galette that’s been brushed with egg wash, or an undercooked challah french toast. Delicate bluish and greenish purples pop from the pale gold backdrop. Pretty tight bubbles but could be tighter. Could be dryer. Could be more acidic. If this had more minerality I’d love it. — a month ago

Emanuel Reitano

Emanuel Reitano

Pairs well with something salty
Emanuel Reitano

Emanuel Reitano

Chewy but the RS towards the end eliminates that feeling. I wish it lingered. Nonetheless, a serious champagne.
Emanuel Reitano

Emanuel Reitano

Gin and tonic and lime.

E. Guigal

La Turque Côte-Rôtie Syrah 2011

Fragrant and red-fruit-driven nose shouting clarity of purpose led a crisp, somewhat linear palate of nicely delineated red and black fruit, black tea, asian spice. After a while in the glass secondary notes emerged of strawberry and even lilac. Great now but miles from peak with delightful acidity still driving the palate. Outstanding. — 5 days ago

Ed, Daniel and 18 others liked this

E. Guigal

Châteauneuf-du-Pape Red Rhone Blend 2017

Blend of 70% old Grenache, 15% Mourvèdre, 10% Syrah, 5% other allowed varieties, aged for 3 years, deep inky red color with aromas of ripe berry fruits and earthy spice. On the palate flavors of black raspberry and blackberry with cedar, cacao and earth notes, vivid acidity nice structure. Fine tannins, long finish ending with fruit and spice character. Good now will still cellar. — 24 days ago

Juan, Anthony and 2 others liked this

Giuseppe E Figlio Mascarello

Monprivato di Castiglione Falletto Barolo Nebbiolo 2019

Relatively light in color and structure. Very fruitfwd. Modern style barollo. — 9 days ago

Rob, Andrew and 6 others liked this
Jay Kline

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Not modern. This is about as traditional as they come. Long macerations and aged in Slavonian botti grandi.
Gilbert Van Hassel

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That is how it is made but not how it tastes. Very light modern barollo not one that needs 10 to 15 years to be appreciated.
Jay Kline

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I’m not sure what you mean by that. The “light” aspect you describe is the style of G. Mascarello and they need forever to flesh out. In a year like 2019, they will need forever, forever. Again, nothing modern about it. Not the winemaking. Not the style.

E. Guigal

Condrieu Viognier 2019

Exceptional. Heady orange blossom perfume and orange taffy. Cointreau. Very concentrated. — 8 days ago

Ted, Lyle and 13 others liked this

E. Guigal

Château d'Ampuis Côte-Rôtie Syrah 2012

Quite youthful still and maybe too polished. I — 4 days ago

Ira, Ron and 2 others liked this

Sébastien David

Hurluberlu Cabernet Franc 2022

Ted
9.1

Delicious to the last drop. Better the colder it gets. — 20 days ago

Jeni
with Jeni
Tom, Andrew and 9 others liked this

Weingut Keller

Abts E de Riesling 2017

One of the best evenings of wine I’ve had this year, and it was just focused on this duo. Opened as inspiration for this year’s red pick at Miao Lu (a name to remember for those reading. I’ll say it here first - some of the best Pinot’s and Chard’s in the world will be coming out of this project high up in Yunnan!), and they both gave great context to the task.

When I harvested with Klaus-Peter in 2017, the vineyards bore the scars of hail, every last one of them. The damage was manifest in what we came to call "hail berries" (misshapen berries). To my untrained palate, they tasted perfectly fine. Naturally, I asked KP why we were discarding them, and his response, while not entirely unexpected, was still astonishing (paraphrasing of course): "I don't need to know precisely what they do," he said, "but if there's even a chance they might diminish the wine by 1%, they're gone. And these? They look capable of much worse."

That unyielding spirit of his was, I must admit, my torment at Abtserde, the vineyard hit hardest by the hail. We spent an entire day sorting and picking a single row - granted, the rows were long, but the pace was glacial. The true enemy, though, wasn’t the relentless sorting, but the wasps. Those little demons made an already grueling task even more daunting, dodging their stings as we plucked berries one by one, like selecting pearls from a troubled sea. What we ended up with were, quite literally, tiny gems - "caviar" berries of purity. By day’s end, the sight was something to behold. Despite the torment, the hard work was unquestionably worth it. The 17’ Abtserde is my wine of the vintage.

I’ve had the 17’ Abtserde on numerous occasions but this takes the cake as the best (note to self: best to decant a young Abtserde hard). It is a marvel of purity and depth, with its nose evoking Meyer lemon, iodine, chalk, and flint. These aromas reappear on the palate with a nearly overwhelming intensity, blending piquant brightness and mineral-rich concentration. With more air, a floral, bittersweet herbal note very typical of the vineyard appears (smells like the place even). As the evening unfolded, the wine seemed to grow younger, each glass more lively than the last. The final sip was almost painfully austere, like drinking pure limestone, its explosive palate held together by sharp acidity and a palpable, phenolic grip. The finish seemed endless. One of my best Keller experiences this year.
— a month ago

Lyle, Andrew and 12 others liked this
Ira Schwartz

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@Aaron Tan A very enjoyable read.
Tom Casagrande

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Great story and note!