Tyler Felous

9.2

Elegant but somewhat in no man’s land. Soft and integrated but not yet in tertiary land. Have not had an a-ha moment with this wine — 2 months ago

Vanessa

9.2

“Nothing added, nothing removed” is a phrase some use to describe the philosophy of low-intervention (or “natural”) winemaking. 🌱

The winemaker is like a vessel, carrying Mother Nature’s gifts from the land (and vintage) to your glass, where each sip can transport you to a particular place and time.

Nicolas Joly is an illustrious vigneron revered for his deep commitment to biodynamics and minimal intervention winemaking. 👏 He leads his family’s estate – Famille Joly – located in the prestigious appellation of Savennières in the Anjou-Saumur region of Loire Valley and specializes in top quality, cerebral, age-worthy dry whites made from the Chenin Blanc grape.

This takes patience, strength, and resilience for which the seahorse is a spiritual symbol (among other things). 🌊 It’s no wonder the Famille Joly features this beautiful, gentle creature on its bottle and labels.

This wine comes from ‘Les Vieux Clos’ where vines are harvested at 25 hL/ha which is HALF of the appellation’s allowance of 50 hL/ha.  👀

As a result of favorable growing conditions and these low yields, the grapes were allowed to become ripe, which explains the high alcohol at 14% ABV and round but balanced fruit expression.

This wine underwent a wild fermentation, followed by a natural malolactic conversion (MLC), and then it aged 12 months in large neutral oak with no fining or filtering before bottling.

The color is pale gold. On the nose and palate are harmonious notes of yellow apple, quince, papaya, dried orange peel, citrus blossom, chamomile, ginger, saffron, cinnamon, cream, white pepper, lanolin, wet slate …

It has power and elegance, nuance and vibrancy, with a persistent finish.  We think it pairs nicely with the baked herb & lemon salmon, asparagus and couscous.

Cheers to winemakers who share a piece of their land and heritage with the world one glass at a time! 🥂🥂🥂
— 2 years ago

with Deked1

Graham

9.1

decent but not amazing. No formal notes. At land sake farm dinner. — 4 years ago

Jay Kline

9.2

Christmas lunch date at V. Mertz. Popped and poured from a half bottle. No formal notes. From the pour, this was ready to rock and faking the funk on a nasty dunk. Ripe red fruits, garrigue and pasture land. Tasty and paired well with the carbonara and kimchi bucatini. — 4 years ago

Jennifer Lieberman

8.9

Sept 2020 $? (~15-20?) at Norman’s. Color: garnet with corona of raisiny brown. Open about 30 min and... fine. Not sweet, good tannins in mouth, no linger. Unremarkable and goes down easily. After bottle open about 90 min, more spice and edge, classic yet not complex (at all) Pinot flavor. Alc %14.5 but does not land as a “strong” wine. No actual negatives but would only buy ‘16 again for $8 or less. High rating b/c so very easy to drink. — 5 years ago

Brett Vanderbrook

9.1

A bottle we picked up when in Oregon 2 summers ago. A lovely wine that we tried to drink somewhat slowly, which paid off as I think the last few sips were probably the best. If you had to make comparisons, I’d definitely peg it closer to Burgundy than California. The influence of oak on this wine is hard to miss, and grows stronger the more it opens and warms. But it’s pleasant and doesn’t overshadow the wines other positive qualities. It racy and austere, with vibrant acidity and subtle fruit. Definitely no poached or cooked flavors here. My guess is this wine would age wonderfully, and I wish I had a second bottle to come back to in about a decade. — 6 years ago

with Raina

Isaac Pirolo

9.7

It’s usually a good sign when the winemaker can articulate what the wine is about like this: “Ceras is Botanica’s counterpoint. Its color is more purple than red. It is more about minerals and herbs than fruit and flowers. It is a focused and elegant distillation of rock rather than an opulent cascade of fruit. It is an expression of the geology that lays beneath our land, the tart blue fruits of the coast range and the tender herbs that one finds amongst the trees and mushrooms of the Northwest forest.”

Her 2013 Ceras is yet another example of Maggie Harrison’s sorcery over the vines at Antica Terra. The focus and intensity of flavor is off the charts, yet it maintains an almost ethereal weightlessness, only emphasizing the layer of silk that separates you from the wine. The pungent rock is so on point and distinctive it instantly reminded me of the scent of lichen growing on rocks, which I experienced in Colorado when I was 7 or 8 years old. This sets the stage for the level of complexity exhibited. The fruit has both an extraordinarily high level of purity and yet the woven tapestry of herbs and spices and even fruit blending are impossible not to notice. The key being that nothing is forced.

The nuance of complexity only being noticed when desired is nearly an impossible feat. I can’t help but recall James Conaway quoting Andy Beckstoffer in his recently released book: Napa at Last Light: America’s Eden in an Age of Calamity. “If a wine was a model with a chipped tooth, you’d have to give her something to compensate with. If she needs better shoulders, better breasts, give her some. But her real charm is in how she carries the defect.”

After reading his book, I can tell you I’m definitely not certain whether you can accept his quotes verbatim. One thing is certain, though, Maggie Harrison’s Antica Terra wines carry the defect like no other. — 8 years ago

Norman

9.3

手取川 ひやおろし “Scarlet Mountain” (Tedorigawa Hiyaoroshi “Scarlet Mountain”)
• Rice: Yoshida’s autumn junmai (hiyaoroshi-style) release: Koji rice Yamada Nishiki and kake rice Ishikawamon.
• Polish ratio: 60% (per Yoshida’s autumn junmai seasonal spec). 
• ABV: 15%
• Sake type: Junmai Hiyaoroshi (純米 ひやおろし)
• Junmai = pure rice (no added brewer’s alcohol)
• Hiyaoroshi = an autumn release that’s been matured/rested after brewing so it drinks rounder and more umami-forward than a just-released sake (it’s a seasonal “timing/style” designation, not a single fixed recipe)
• Brewery: 吉田酒造店 (Yoshida Sake Brewery)
• Location: Ishikawa Prefecture (石川県), Japan
• Bottle size: 720ml
• Importer: World Sake Imports
• Date code: “2025.09”

How it drinks: This is the “fall food sake” lane. The core impression is rice-weight and savory smoothness, not high aromatics. You get that autumn-rested integration: less sharp edges, more umami and round mid-palate. It’s the bottle that gets better once soy, grilled notes, mushrooms, and richer fish show up.

Why it reads “autumn”: Hiyaoroshi tends to land in a sweet spot where amino acids and residual extract feel more knit together, so you perceive more umami and less angularity. It’s not necessarily sweeter, it’s just more “settled,” and your palate reads that as depth.

ChatGPT above.

Had this second and as much as the info above says it will read less angular/sharp edges it has some rough ones. Banana strongly on the nose. Reads rougher to me as it’s not silky smooth like the other bottle. The alcohol is more present and the weight on the palate isnt as easily perceived due to that. As much as I preferred the other I think this was fantastic with the warmer foods at the end of the omakase and especially when the fatty otoro came out. Was able to stand up to that wher tbe delicate prior bottle would have been lost. — 6 months ago

Jay Kline

9.1

Popped and poured. Presented double-blind; no formal notes. There’s a nice mix of red and dark fruits. Some light staining to the glass. The attack was slightly sweet and there’s quite a bit of structure. I was definitely in Italy…but was it Nebbiolo or Sangiovese? I felt the acid sort of took precedence over the tannin. Between that and the slight bit of vanilla and baking spice, this had me leaning Sangiovese-based blend from Toscano; from a modern producer. So I called that: IGT Super Tuscan from 2013. Welp…it was the 2010 “Ornato”. One of those reminders to me: if you don’t drink this style of Barolo, it’s hard to call it blind. Anyway, I thought this was a nice wine but didn’t give me the feels that I want and frankly, with such great land like the Ornato MGA in a classic vintage like 2010, I just want more from this. Perhaps I’m being too critical. Perhaps this needs more time? Drink now with patience or drink through 2035…it could probably go longer. — 3 years ago

Willie Carter

8.9

Special Club goodness. If you know, you know. The bottles, the high quality, and just the immense fun of the Club Trésors de Champagne.

A distinctly golden hue. Bubbles are tiny but sparse. Nice creaminess and zestiness immediately. The aromas take time to fully express themselves. After around thirty minutes, a touch of key lime and marzipan begins to emerge. Unmistakably Pinot Noir, fresh cherries and red apples introduce themselves. The nose remains subtle, yet quite pretty. The floral aromatics are soft and lovely.

Pure Pinot Noir from Ville-sur-Arce in the Côté des Bar, this is from a tiny plot of land that is farmed sustainably. This is still just a baby of a wine and has such a long journey ahead of it. At the moment it’s drinking quite well and the lively acidity holds everything together. No rough edges at all however so this is an exceedingly smooth pour. Citrus fruits abound on the tongue with a bit of flair and sexiness. Biting minerality on the medium long finish. The Special Club does it again with yet another teeeific champagne. — 4 years ago

J Levenson

9.1

The quality for price is outstanding. In 1936 “Caillou’s owner had no desire to join the governing ranks of anything, let alone a wine appellation. This brazen act excluded the estate from the AOC and essentially carved out a chunk of Châteauneuf-du-Pape‘s border. Today it continues to be an ‘unclassified’ section in what is otherwise some of the most prized vineyard land in the area“-Ian Cauble, master sommelier — 5 years ago

Frank Kuo

9.6

Color of clear ruby mixed with orange color, light. Nose of dried strawberry, aldehyde, spice, prune, complexes and fragrant, also some dates, a bit wet mushroom, and refine acidity note. Taste of refined acidity and subtle sweetness, fermented cabbage, ripe cranberry, dried strawberry, some Unami, hint of zest, almost no tannins, a bit peppery, and a bit flowering note. Taste is refined too. Aftertaste is medium long with savory notes from the taste plus oak. Nice one. — 5 years ago

Desi Ruseva

9.5

Vintage 2014 — 8 years ago

Bret Barker

9.0

Tasting at Copain. Beautiful winery with some sweeping views of Sonoma. Again no bottles so just the menu. The Laurel grades was an amazing wine, parcel of land by the ocean. It had that salt/mineral undertone and was crisp. Tidal wave was also very good and similar to a savignon blanc. The high rock Syrah was very good they let’s us try an 09 to give an idea of how it evolves. Solid wine. The 2014 was too tannic to get a good feel for the wine. — 8 years ago

Kurt Schuster

9.2

Look, I work in agriculture, a farming, family, but damn farmer wine is good. I have not had any farmer or co-op wine in a long time that just meets the threshold of wow for this one. I mean just the color is beautiful clear Ruby and Claret with no obscuring whatsoever. This is not something we’re gonna be like oh a dissect the flavors for 30 minutes. It is good, solid amazing wine with clarity of color, absolute focus of flavor in beautiful concentration of the grape and the expression of the land and the spices, and a perfect balance of the acidity structure they’re in. I wish I would’ve bought more of this.  — 6 months ago

with Frank, Deborah and 1 other

Marlos Silva

9.0

Simples mas muito bem feito e prazeroso — 2 years ago

Deborah M

9.0

Out to dinner with my parents last night and I was trying to find a wine that would make everyone happy. No it was not going to be the greatest pairing, but my objective was family happiness. I had previously opened a 2016 at home that they enjoyed, so I knew this would be a safe bet. The 2018 is drinking surprisingly well for being so young. While this was a nice bottle, it will be better with a few more years. If 2018 is your only option, I suggest a bit of time in the decanter.

Produttori del Barbaresco’s website offers a good bit of historical information on their wines — A cooperative founded in 1958, now has 51 members and controls more than 100 hectares (250 acres) of premium Nebbiolo vineyards in Barbaresco. Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication. They produce a blend harvested from multiple vineyards, but in great years they will produce 9 single vineyard wines. I still need to try one of those single vineyard wines.

Facts: 2016 Produttori del Barbaresco. 100% Nebbiolo. Bottling date was April 2021. 15% ABV, but despite the number it does not come across that high.

Rule #4 Sometimes wine pairing importance comes second. I have to remind myself that not everyone I share a bottle with is as obsessed about wine as I am (i.e. my parents) — they just want to enjoy our time together with a nice glass of wine.
— 4 years ago

Aaron Tan

8.9

An imposter! If not for my ability to read labels, I would have never placed this in Germany. From the petrol notes that's pervasive in Australian rieslings, to the modern label and stelvin screwcap typical in the land down under, I could have easily called this a Clare Valley off-dry riesling with a little age if blinded. Apple, lime, florals, and petrol on the nose. The sugar acid balance does give it a more "Germanic" feel (Kabinett?), but that's not uncommon in Australia these days (John Hughes' Rieslingfreak No.5 comes to mind). Fruity and generous on the palate, with riper fruits, honeyed notes, and mineral undertones. Enjoyable. An imposter for sure, but a welcomed one. — 4 years ago

Evan Griffith

9.2

Phenomenal nose and no signs of slowing down. — 7 years ago

Jordan Wardlaw

9.2

Black raspberry, licorice, mint, wild mushrooms and damp earth- flavors that seem to emanate from deep in a forest. A tad reduced initially. Very savory character to this wine that will take some time to unwind. Some fruit is revealing itself in the back but this will no doubt be a bit too stern and austere for some. Amazing potential. — 8 years ago