ESF

9.0

Great value, in a great drinking window - see all other comments. A @Lyle Fass find — 3 days ago

Jay Kline

9.5

Wrapping up a wild weekend, I finished this bottle of Cuchet-Beliando Cornas that I opened Friday evening. It was awesome on the pop and pour and continued to develop in a lovely arc through Sunday evening when I enjoyed my last glass. The 2017 pours a deep ruby/purple with a magenta rim and what’s basically an opaque core. Medium+ viscosity and moderate staining, with some signs of sediment. On the nose the wine is developing with notes of the most pure black and red brambles, some blueberries, a bit of animale, deli case, pimento loaf, lavender, a whole Pensey’s bag of Tellicherry pepper corns, black olives, cedar and gentle warm spices. On the palate, the wine is dry with medium+ tannins and medium acid. Confirming the notes from the palate although the brambles are a bit more red. The finish is long and with loads of meat and black pepper. This is a stunning Cornas that has some real class behind the feral Cornas curtain. I really love this…but I’m an absolute sucker for the Rhône. Drink now with some patience but this will be brilliant for decades. 2024-2057. Thanks for the assist @Lyle Fass — 3 months ago

Daniel Bloom

9.5

Now that’s frikkin’ delicious. Even w a post Covid mouth. Mentholated cherry dirt that is always evolving. The color is brick, that dark but translucent red on it’s way to brown. Some have noted in previous vintages a muted nose, but while not exuberant, that Piedmonte sense comes through. Lots of most pleasant dirt on the palate chased by dark cherries, no glimmer of heat at 14.5°. Could be six years that helped.
Marvelous stuff.
Thanks to Lyle @ FassSelections — 10 months ago

Timothy Eustis

Wine Director, Red Lion Inn

9.1

Super funky but not annoyingly so. Smoky on nose. I’ll leave the rest of the descriptors to Lyle. I don’t know that many words. :) I like it v much. PS info see the taurasi and crozes references here. — a year ago

Pinotman /// Andreas

9.7

After a warm 2020 this 2021 is more backwards and classic and reminds me of the 2016‘s. The first bottle had a touch VA which blew off. Second one has no VA. Violets and a hint of roses. Robust beautiful cherry 🍒. Touch bark. This is a top vintage for them. Awesomeness in a bottle for a ridiculous low price for this quality. It’s hard to put the glass down - it is that good. So in this instance I do rate this higher than Lyle F. 3 days later on the Argon line - this is still exceptional elegant and unique. Gained weight and at the same time super elegant. What a wine. — 2 months ago

Pinotman /// Andreas

9.7

So here is the thing. Sometimes i think our good friend Lyle can be occasionally a tiny little bit over-enthusiastic. Not in this case!!!’ This is probably one of the top five cold climate Syrah’s money can buy. It comes from a limestone site in Baden/Germany close to the border of Switzerland. Way too young, blueberry, spicy, bity, blackberry. More tomorrow this needs a day of air. Absolutely world class. —-/Port on the nose, blood orange, spiced Xmas wine. Very flavorful the next day. Quite special! — 5 months ago

Daniel Bloom

9.5

I definitely agree with my purveyor. See Lyle Fass’ notes.
Granite flowers and animal funk/leather on the nose. A wine you could huff all evening.
The palate rewards with opulence, but never treacly, red/black fruits, granite, gentle tugging at your cheeks. I think it’s ready to go but some yrs. wouldn’t hurt. It lingers on your lips lonnnggg.
Deliciousness, craft, terroir.
Thanks @FassSelections. — 8 months ago

Andrew Schirmer

9.3

Young and primary but opened for science and for the simple reason we had one on hand and wanted nebbiolo with grilled sausages & risotto. Starting to develop- camphor, high acid, chewy tannin, good fruit. A certain elegance that will only come to the fore as the tannins integrate. Fabulous 🙏🏼 @Lyle Fass — a year ago

with Alsu

Jay Kline

9.2

I’ve been wanting to try the wines of Cantina Tomaso Gianolio for years but finding them on this side of the Atlantic has been a challenge. As of now, I don’t know much about where Davide and Igor Gianolio source their fruit but the family has been making these wines in a traditional manner for over 90 years so I’m sure the source is exceptional. So traditional, even the cork is short and stubby, lol!

Popped and poured; enjoyed over two days. Consistent throughout. The 2019 pours a light garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing and tar forward early but it quickly transforms into a veritable beauty with notes of raspberries, rose water, tar, star anise, talcum powder, and dry, stony earth. On the palate, the with is dry with high tannin and medium+ acid. Elegant and lovely expression of the 2019 vintage. Drink now with patience and through 2044 (if the cork will keep that long). Huge thanks to @Lyle Fass for the assist! — 2 months ago

Jay Kline

9.5

First things first, the wines of Bel Air Marquis d’Aligre or “BAMA”, as they are affectionately known, are not for everyone. They are essentially relics of a bygone era, made by a man who has largely resisted change over the last 74 years. Yes, that’s right, Jean-Pierre has been making the wine at BAMA since 1950. While nearly everyone around him has adopted whatever technology or technique that is trending, Jean-Pierre has held fast to his tradition. Before I get into the tasting notes, it’s worth sharing that opening a bottle of BAMA is a wild trip. A spirit walk of sorts. There are periods when you think the wine is fading and then minutes later, it’s a whirling dervish. It transformed every 20 minutes so be ready for the ride of your life.

Popped and poured; consumed over two days. Remarkable throughout. In the glass, the wine is a deep garnet color moving towards a rust color rim; slightly hazy with a near opaque, translucent core. Medium viscosity with light staining of the tears and some signs of fine sediment. On the nose, the wine is vinous showing notes of desiccated cherries, currants, rhubarb, prunes, pomegranate, tobacco, cedar box, a well-conditioned horse saddle, an old library, espresso, roasted Brussels sprouts and damp earth. On the palate, the wine is dry with medium(+?) tannins and medium+ acid. Confirming the notes from the nose. The finish is seriously 5 minutes long; it’s got the elegance of Margaux with an unctuous texture. Truly remarkable. A veritable abyss of complexity. Drink now with patience but honestly, I’m not even sure a wine like this ever dies so I wouldn’t be concerned about holding these for another couple decades. Special thanks to @Lyle Fass for the assist. — 7 months ago