Modern Times Beer
Château La Mondotte
Comtes de Neipperg Red Bordeaux Blend 2005
The 2005 La Mondotte has softened considerably since I last tasted it a few years ago. Clean veins of limestone-infused minerality run through a core of inky dark fruit, showing just how distinctive this tiny Saint-Émilion property is. Crème de cassis, chocolate, new leather, licorice, spice, lavender and menthol open with a bit of coaxing. This modern, exotically lush Saint-Émilion is a real beauty. Magnificent. Tasted two times. (Antonio Galloni, Vinous, April 2021)
— 4 years ago
North Coast Brewing Company
Barrel Aged Old Rasputin Russian Imperial Stout
Black opaque. Sponge-y headed with a cap of mostly smooth, cappuccino cream glossing. The beer sighs as it pours. Coffee and espresso scents entwine with vanilla, malty chocolate, basil, dark toast, grilled oak, and grilled marinated mushroom. Heavy coffee entry with burnt white sugar, toffee and dark roasted, brittle arabica, soy sauce, bitter notes from peppercorn and roasted pecans, but just enough dark caramel to sweeten it slightly, 100% dark chocolate; drops smoothly in swallow, then surfaces with bitter coffee oils on the finish always remembering its oak. I am very surprised that I have not rated this one yet, as I have had it many times. Now I can say I took a shot/stab at it and drowned the day’s sorrows in its dark robes. — 5 years ago
Renato Ratti
Marcenasco Barolo Nebbiolo 2013
To my palate, Renato Ratti is one of those producers that seems to be gradually improving in quality. And while the wines tends to lean a bit “modern” with the shorter maceration times and use of some barrique, the “Marcenasco” designation is slightly more traditional and aged exclusively in large botti. The 2013 vintage pours a deep ruby with a translucent core. On the nose, the wine is intense with a stunning amount of tar and roses on the nose; like, all the tar and roses. There’s some desiccated red and black fruits in there too. On the palate, the wine is bone dry with high tannins and medium+ acid. Again, red and dark fruits; some of them desiccated with licorice, porcini and dried herbs. There is an overwhelming charm that I found to be pretty compelling. A more elegantly-styled Barolo and while it’s not the most complex example, it hits the marks that one should expect from a good producer. I’m sure a “classic” vintage like 2013 helps some. The finish is long and savory and very satisfying. Pretty lovely stuff. Probably the best I’ve had from Ratti yet. — 3 years ago
Domaine des Baumard
Quarts de Chaume Chenin Blanc
1995, root beer color yet vibrant and complex. Figs and ripe plums with mandarin orange peel and hints of eucalyptus and camphor, at times reminiscent of a Pedro Jiminez, at other times more Sauternes like, but always its own . Never tasted anything quite like it I’ve had younger versions of this same wine that always seemed thin and watery, it seems that age is essential for bringing out this type of complexity. Just gorgeous and haunting. Just beyond comprehension. — 5 years ago
The Alchemist
Heady Topper Ale
Heady Topper from The Alchemist is of course one of the great modern American beers, and a pioneer of the juicy style. Grapefruit, orange and mango with malt coming through in the finish. While it is a terrific beer, and quite extraordinary given it has been on the market for over 15 years, I feel it has been left behind by other beers that have innovated to become the current day references. Still, a classic and always a pleasure. — 5 years ago
Axios
Kalaris Napa Valley Cabernet Sauvignon
Château d'Aiguilhe Querre
Comtes von Neipperg Côtes de Castillon Red Bordeaux Blend 2016
Excellent. Ripe and modern with dark red fruits, dried earth and spice. I’ve said it a million times but under $30 this is one of the best world class wines on the market. It competes with $50-100 st emilions. Better than anything you can find in California under $50 — 5 years ago
Château Poujeaux
Moulis en Médoc Red Bordeaux Blend 2007
First, let me say the 07 Bordeaux vintage was largely frowned upon by professional critics. When I tasted it upon release, I had some doubts. However, I have said many times, in all difficult vintages anywhere, there are still producers that made good wine. Especially, if you give them time to evolve in bottle. This 07 has blossomed with 10 years in bottle and an absolutely perfect steak wine.
The nose reveals; smoldering ambers, dry crushed rocks, limestone minerals, ripe blackberries, black cherries, black raspberries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, leather, cedar to saddle-wood, dark rich soils, stones, anise, graphite, old cigar with ash, hints of mushroom, steeped tea, fresh & withering red & dark floral bouquet.
The body is beautiful with; rich, round, velvety, smooth, tarry tannins. This 07 Poujeaux is in top form with plenty of life left ahead...another 7-10years easily. The structure, tension, length and balance are nicely knitted together. It glides effortlessly over the palate. A combination of dark currants & cassis. Ripe blackberries, black cherries, black raspberries, bright cherries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, dark chocolate, mocha bar, vanilla, clove, dark spice, leather, cedar to saddle-wood, dark rich soils, stones, smoldering ambers, dry crushed rocks, dry clay, limestone minerals, dry brush, anise, graphite, old cigar with ash, touch of pepper, hints of mushroom, steeped tea, beautifully, fragrant, violets, lavender, fresh & withering red & dark floral bouquet. The acidity is nicely balanced in the wine. The finish without the steak shows dusty, grainy tannins, good balance in fruit & earth, elegant, ripe fruit and persistent on the palate.
Photos of, the unassuming Chateau Poujeaux by Bordeaux standards, the rootstock & soil structure of the Poujeaux terroir, Cellar with concrete tanks & large oak vats and a wide shot of the Estate.
Producer history and notes...Chateau Poujeaux’s history can be traced back to the 16th Century. At that time, the owner of Chateau Latour, Gaston De L’Isle, owned the estate. Over the centuries, Chateau Poujeaux, like numerous Bordeaux estates has been the property of a multitude of owners.
In fact, the owner of Chateau Beychevelle Marquis François Etienne de Brassier was one of owners. Over the centuries, Chateau Poujeaux was bought, sold, split up and divided. It was not until 1921, when the Theil family became the owners of the property that all the previously divided sections were brought back together again.
The modern era for Chateau Poujeaux began more recently. It started in 2008, when Jean Theil sold Chateau Poujeaux to the Cuvelier family, who were already owners of Clos Fourtet in St. Emilion. Once the Cuvelier family purchased, Mathieu Cuvelier took charge and things changed for the better.
The winemaking facilities were modernized and the farming technique used in the vineyards of Chateau Poujeaux were also changed.
They reduced yields and began picking later, giving them riper fruit. They also moved to an organic vineyard management approach and are looking at biodynamic farming as well. All of this work in the vineyards have helped push the wine quality of the estate. You only need to open and taste some their newer vintages. You’ll notice the improvement in fruit quality and the winemaking practices.
The 68 hectare Moulis vineyard of Chateau Poujeaux is planted to 50% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The terroir is gravel based soils, typical of the area as show in the above photo. The average age of the vines is close to 35 years, although some vines are older.
The debut vintage under the Cuvelier family was the 2008. At Chateau Poujeaux, they are practicing serious vineyard management with the help of Stéphane Derenoncourt, who works with numerous Bordeaux Winemakers on both banks, including the Cuvelier’s property in St. Emilion, Clos Fourtet.
Chateau Poujeaux, fruit is whole berry fermented in a combination of small stainless steel vats, oak barrels and cement tanks with a 25-day cuvaison. Chateau Poujeaux is aged in about 40% new, French oak barrels for an average of 12 months. On average, Chateau Poujeaux produces close to 25,000 cases per year. — 6 years ago
Trixie
This is the Rye River stout.
Modern take on a traditional beer. Dark chocolate with hints of coffee and dark fruit.
•4.2% ABV• October 25, 2022 🇨🇮 — 2 years ago