Tryna get through all of Murakami, one of my favorite authors and influences on my own writing.
Musky as the Natural History Museum dinosaur exhibit. If you can’t tell, I miss the normal humdrum of the city.
Tobacco, smoked plums, licorice, cinnamon, cardamom in the bouquet.
This is a treat. Well balanced. Exceptional structure. Usually I arrive at balance after gathering my thoughts. In this case, it’s at the forefront.
Cherry cola, juicy plums, cloves and a medium acidity. A smoked barbecue rub quality and a slight astringent quality all come together for a well rounded and welcome drinking experience. — 3 days ago
Crimson with a Tawny rim showing its age. Mellow and resolved - round and soft at 17 years of age. Black Olive tapenade and chocolatey notes. Leading Australian Wine Scribe, James Halliday, describes Wynns Black Label Cabernet as “the most important Cabernet in Australia with a magnificent history “. The first vintage was 1954 and in a few months time when the 2018 is released it will be the 63rd. Amazing QPR - the current 2017 can be purchased for $31.90 AUD. The wine is matured in new (never more than 20%) and old French and American oak for between 12 and 18 months depending on vintage. — a month ago
Delicious. Got the bottle at the winery with a personalized tasting with a French girl who sat with us outside as we tasted the wines. She gave us the history of the vineyard and made it a really enjoyable experience. — a month ago
A blend of 97% Zin and 3% Petite Sirah, dark Ruby with purple edges. Ridge's history begins in 1885, when Osea Perrone, a doctor and member of San Fran’s Italian community, bought 180 acres near the top of Monte Bello Ridge and planted vines. Aromas of rich dark fruits with herb spice notes. On the palate cherry and raspberry flavors with some vanilla oak and pepper spice. Firm yet soft tannins, medium finish, good mouthfeel ending with spicy fruit character. Nice! — 2 months ago
Social distancing FaceTime dinner & wine with friends. It has been too long since we have gotten together. I did not take real-time notes as I normally do.
Stag’s Leap Wine Cellars has had up, down & up again periods in their history. However, one thing that I enjoy is the style of their wines after 8-10 plus years in bottle.
For me, the dead giveaway when you taste their wines blind are the beautiful coffee & expresso notes they show.
The body was full round, rich & just lush. Full spectrum of ripe dark fruits. Tobacco, soft leather, gentle graphite, dry top soil, nicely extracted expresso notes, dark & purple flowers. Excellent acidy, elegant, lush, well balanced fruit & earth that persists nicely.
Photos of, Stag’s Leap Winery estate, the swinging ball pendulum in their cellar, event room and tasting bar/room. — 3 days ago
Tasted blind. Dark reddish brown color, port-like in color and in the nose. Notes of raisins, molasses, tobacco. What is this? While it seems like it could be Madeira, the impact in the mouth and the tastes in no way resemble that. Someone threw out the guess that it could be really old Bordeaux. Yep. Drinking some history tonight! — a month ago
2018 vintage - hey @Delectable Wine would be nice if you added this to my history! — a month ago
Definite browning,.. trending aroma notes of savory and herbal...still vibrant and alive. We ordered this wine with the best Italian cheese board I’ve had...amazing match with funky robiolo, gorganzola, and 7 year old pecorino. Mediam weight, bone-dry, with a one-minute finish. You either love mature wines or not... on this day history rings through and life is indeed, good! — 2 months ago
Lately, I’ve been gravitating towards wine from the north end of the valley. Of course the pedigree and history behind Araujo and Altagracia (named after his grandmother) is as awesome as this Bordeaux blend wine. The 2012 availability just made it all the nicer. — 18 days ago
So, if it’s my birthday celebration, there is a juicy ribeye & some old(er) Claret.
My only disappointment with this bottle is as good as it is, there are better things still down the road.
The nose reveals classic Claret. There are earthy, funky fruits of; blackberries, black raspberries, dark cherries, black plum, baked strawberries with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets.
The body is medium full with rounded, nicely resolved, tarry tannins. The structure, tension, length and balance are really singing. It would be good to have another 2001 LMHB in ten years. While 2001 wasn’t a critically acclaimed vintage, I think LMHB over performed the vintage. As well, it followed a grand 2000 vintage which, handicapped it from the start. Ripe; blackberries, black raspberries, dark cherries, black plum, baked strawberries, bright cherries, rhubarb, figs, with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry top soil, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice with soft heat, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets. The acidity is excellent...like a gentle rain shower. The long finish is elegance defined, extremely well balanced ending in soft, round, dry, dusty tannins with beautiful spice.
Photos of; Chateau La Mission Haut Brion & estate vines, beautiful barrel room, pond & Roman columns and the back vow of the Chateau.
Please indulge me while I post some history on this grand producer. As much as I love the wine, I love the history & people that do the hard work to bring us such great wines.
Chateau La Mission Haut Brion is not quite as old as Chateau Haut Brion. However, they are opposite side of the road neighbors. La Mission Haut Brion dates back to the late 16th century. The property came into being after it was purchased by Jean de Pontac in 1533. US winery history is a baby compared to France.
In 1607, the estate changed hands. It was inherited by Ms. Olive de Lestonnac. What an inheritance!
In 1815, something rare happened. Chateau La Mission Haut Brion became the property of an American owner, the Chiapelle family. At the time, the family was already involved in the Bordeaux wine trade. In fact, they knew about the business as they had managed a myriad of different estates including Chateau Cos d’ Estournel.
La Mission Haut Brion continued to change hands until it was finally sold to another American family, the Woltner’s. Frederic Woltner purchased La Mission Haut Brion in 1919. The also became owners on Howell Mountain.
It changed hands one final time in 1983 when it was purchased by Domaine Clarence Dillon, the owner of neighboring, Chateau Haut Brion. They renovated the entire property, starting with replanting the vineyards which, was completed in 1987.
The 26 hectare vineyard of Chateau La Mission Haut Brion is planted to; 45.8% Cabernet Sauvignon, 43.8% Merlot and 10.4% Cabernet Franc. 3.5 hectares of vines are reserved for the production of the white Bordeaux.
To produce the red wine of Chateau La Mission Haut Brion, the wine is vinified in large, 180 hectoliter, temperature controlled, stainless steel vats and aged in 100% new, French oak for an average of 22 months. The annual production of La Mission Haut Brion averages between 6,000 and 7,000 cases per year. — 12 days ago