Left Foot Charley

Left Foot Charley

Seventh Hill Farm Riesling 2017

Classic Riesling, tangy lime acidity clean crisp finish and holding up exceptionally. — 20 days ago

Left Foot Charley

Old Mission Peninsula Dry Riesling 2017

Dry fruity Riesling by the campfire ... I’ll take it. — 4 years ago

Left Foot Charley

Michigan Blaufränkisch Rosé

Absolute stunner. Bright, tart, fruity. — 4 years ago

Opus One

Napa Valley Cabernet Sauvignon Blend 1997

Opened about four hours prior to service and allowed to breath. Two bottles were opened tonight from the same cellar and one of the corks showed some small signs of seepage but both wines showed equally. No formal notes. The 1997 Opus One pours a fairly youthful looking deep ruby color with moderate signs of sediment and a near opaque core. The nose exhibited powerful aromas of dark fruits, organic earth, tobacco, leather, horse blanket (brettanomyces?!), and fine baking spices. On the palate, the wine is dry and the structure remains quite firm but the texture is plush and almost chewy. The notes on the nose are confirmed and the finish is long and satisfying.

But the tasting notes only tell half the story here. This was consumed alongside a 1990 Chateau Mouton Rothschild. Had these been served together double-blind, I would have absolutely understood if someone called both as left-bank Bordeaux. Yes, the texture was plush and yes, the color was dark(er), but only just. It was just waaaay more Old World leaning to me with the earth and presence of brett. Which makes me wonder, why hasn’t brett been noted very often in other TN’s for this wine? Only (Charlie Carnes and OneFive) really address it directly and maybe this is what most are getting at when they mention “Bordeaux-like” and all the Pauillac vibes. What I can confirm is that these notes were consistent between two bottles from the same case, still in their tissue paper, so I’m reasonably confident that this is characteristic of the 1997 Opus One. I digress; I liked the wine. There, I said it. It was a bit of a one foot in Old School Napa, one foot in New School Napa, handled with an Old World touch. I liked it even better side-by-side with the ’90 Mouton, especially considering the relationship between the two. That being said, folks that can’t get down with a little brett will be turned off by this vintage of Opus. In my case, I would enjoy another opportunity to drink the 1997 some time. Great now with some air to stretch its legs and should be enjoyable through the next decade.
— 7 months ago

Peter, Jae and 11 others liked this

Left Foot Charley

reserve Blaufränkisch 2017

Beautiful aromas. Good funk, spice and medium fruit. A little lacking on the finish. — 4 years ago

Jason BraterSean Smith
with Jason and Sean
Sean, Severn and 13 others liked this

Neyers

Left Bank Red Napa Valley Merlot Cabernet Sauvignon 2017

Soft, fruity, balanced, has a bit of dustiness. Bordeaux meets Napa. If I drank this in a Parisian bistro with a 3-foot long piece of red meat I’d be saying hooo boy golly — 2 years ago

Senator and Andrew liked this

Hundred Suns

Breaker Vineyard Pinot Noir 2018

Its the Breaker Vineyard, JS 95
Love the description from the winery so I had to try one ☝️
I think I might get a couple more to age for a few years.

Winemaker's Notes: " The Breaker Vineyard is where we live. Planted in 1972 on its own roots, it occupies a windswept rocky hill on the northern tip of the Eola-Amity Hills. The original cuttings came from Dick Erath and were farmed by Rich Zielinski for four decades. To the north the soils are predominantly Nekia, moderately deep silty clay soils on top of basalt bedrock. The southern portion is predominantly Gelderman soil series which has much thinner topsoils with rocks and cobbles strewn throughout the rows. This endangered beast will be one of only two vintages (2018 & 2019) to come off this old vineyard before we begin replanting. This vintage is very limited and entirely unique. Built to go the distance, we know our children will be enjoying these wines for many years to come. It's just that special. Winemaking Yielding just over one ton per acre, this old vineyard was harvested on the 28th of September. One portion was destemmed into a small, open- top fermenter. The second portion was placed 100% whole bunch in a 500-liter amphora and left untouched for 19 days. The last portion was left 100% whole bunch and foot crushed only. All fermented with native yeast. This wine is a dramatic landscape of rich blue fruits, tense acidity buoyed by sweet tannins, and mouth filling richness. Bottled unfined and unfiltered."
— 4 years ago

Paul, Severn and 32 others liked this
Severn Goodwin

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A hundred suns seems a little warm for me.
Ron R

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Age for a few days more like 😀
Severn Goodwin

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Endangered seems to be a bold choice of adjective.