Jay Kline

9.2

Maurice Vesselle is a récoltant whose small estate of maybe 15 acres, is in Bouzy and Tours sur Marnes. Most of their vineyards, all Grand Cru, are dedicated to Pinot Noir with the balance, Chardonnay. They are a strict no-malo, all INOX producer. One other note, the corks on these bottles are so stubborn. I had one hell of a time getting it extracted in an elegant fashion. We had people over and I was multitasking, making the risotto which, of course, needed my undivided attention. Ultimately, I ended up grabbing the Wüsthof and sabering that mf’er.

So, sabered and poured. The wine is a straw color with medium- viscosity and a persistent mousse. On the nose, the wine is developing with notes of strawberry, light brioche, lemons, marzipan and limestone minerals. On the palate, the wine is dry with high acid. Confirming the notes from the nose. The finish is long, mineral driven and zippy! This needs a ton of air at this stage but if you allow it, what a treat! Better after 2025 through 2043. The Millésimé is typically 80/20, Pinot Noir/Chardonnay. Dosage 4g/l (and seems it). Disgorged June 2023. — 9 months ago

Jay Kline

9.2

It’s been about 6 months since I last tried the 2016 Virginie de Valandraud which, really isn’t a true 2nd wine of Chateau Valandraud. In fact, it’s made in the same fashion as the Grand Vin by the same team but from separate terroir. The wine pours a deep, impenetrable, glass staining ruby and there’s already a bunch of sediment coating the inside of the bottle. The nose is high intensity, with currants, tobacco, bell pepper, purple flowers, smoke, and baking spice. On the palate, the wine is generous with perfectly ripe dark fruits, tobacco, earth and baking spice. Finish is bone dry. This is a dense, extracted wine yet it remains balanced. The structure is firm but not overbearing. Great acid. While this is really good stuff now, I expect it will continue to evolve for many years to come. Check back in another 6-10 years. — 4 years ago

Chris McClellan

9.0

Red/black fruits, dried, prnounced earth with good tannin and acid, oak integrated nicely...long decant to wake up...finished in true fashion...dried and dirty fruit and long... — 4 years ago

with Ryan

Jay Kline

9.2

Poured into a decanter about an hour prior to service; enjoyed over period that lasted a few hours. The 2018 pours a deep ruby color with a near opaque core; medium+ viscosity with moderate staining of the tears. One the nose, the wine is youthful with notes of ripe, tart black and red fruits: blackberries, black currants, tobacco, some bell pepper, herbs and rich baking spices. On the palate, the wine is dry with medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is long and rich but has some great zip thanks to the acid. Easily the most rounded of the three and, in true Rafanelli fashion, I don’t find the oak to be fully integrated at this point in its evolution. But it will. Better after 2028 through 2048+. — 9 months ago

Lee Pitofsky

9.5

Initial is the most produced in quantity and can be referred to as the “entry level” bottling for Selosse but really, it is anything but, and should not be overlooked. Particularly so with some bottle age. 2018 disgorgment is in a great spot and wafts from the glass with distinctive Selossien aromas of caramelized stone fruit, roasted nuts, honeycomb, gun smoke and floral undertones. The palate is rich, powerful and deep with racy acids and a chalky mineral core. It has both freshness and oxidative complexity yielding a complete, balanced and utterly seamless Champagne. Selosse perfection for me is 5-6 years post disgorgement and this is entering that window in great fashion. Always a treat. — 2 years ago

Alexandre Pagliano

9.2

People say this was done with lots of Merlot. Maybe. To us it tastes much more like Cabernet. Starting to drink well, with mostly primary black fruit notes, hint of secondary notes, very fresh and balanced, with all the soil signature of St Estephe. Has shed most of the year’s tannins and is civilized and pleasurable drinking now but really no rush. Cool stuff done the old fashion way. — 4 years ago

with Adriana

Ian Hamel

9.2

2020 spring / summer. While the swing back towards traditional winemaking in Barolo and Barbaresco is wonderful to see, it seems that there are still many banner barberas made with lots of new oak and the like. There are plenty of simple, delicious barberas made in a balanced fashion, finding a traditionally-made wine exploring barbera’s potential in top sites isn’t all that common. Here’s an example of why that’s a shame - effusive with black and red fruit, concentrated without being heavy, balancing acidity and tannin, and a bit of spice — 4 years ago

Bob McDonald

9.0

Brief notes. Mid Ruby in colour. Dried fruit on nose and palate. Liquorice. Finishing in very Nebbiolo fashion with fine powdery dry tannins. Went well with homemade Pizza. — 9 months ago

Jay Kline

9.5

Tonight, this bottle of 2010 Fenocchio Barolo “Villero” gave a masterclass on the character and virtues of the Villero MGA. I have always felt that massive patience would be required for the 2010 vintage since the wines are so structured. However, the Villero fruit, as it so often does, showed through with aplomb. The most prized parcels are located in the upper portions of the vineyard and this is where Giacomo Fenocchio’s holdings reside.

Opened and simply allowed to breathe for about an hour before dinner. In the glass, the wine pours a luminous ruby color with a transparent core. No staining of the tears. Medium+ viscosity. On the nose, the wine is expressive with notes of dark cherries, sandalwood, anise, fresh red roses and tar. On the palate, the wine is bone dry and the structure, in typical 2010 fashion, remains monumental…even at 12 years of age. In fact, the tannin seemed to build as the hours went by. That being said, the fruit was still abundant and full of class: cherries, forest strawberries, dry earth, spiced meat and minerals. Juicy and textured at the same time and the finish was hedonistic. While this is already drinking so well, this will have a long life. Drink now with patience and through 2040. — 2 years ago

Chris Zitzman

8.9

An opulent nose of raspberries and jam, that opens onto the palate in juicy fashion. Plum is what’s prime on the palate, and while very silky on the approach there is some backbone that holds the fruit together. The Tobelos Garnacha is in the running for the “Vanishing Middle Class Cheeseburger Wine of the Year” — 4 years ago

with Beth