Freddy R. Troya

9.1

Mateus Dry Selection Rosé
Bairrada, Portugal 🇵🇹

Overview
A lighter and drier interpretation of the iconic Mateus Rosé style, this Portuguese rosé from Bairrada leans more restrained and refreshing rather than overtly fruity or sweet. Produced from traditional Portuguese red varieties; Baga, Rufete, Tinta Barroca, and Touriga Franca — it delivers a casual yet surprisingly balanced profile with broad crowd appeal.

Aromas & Flavors
Subtle watermelon, wild strawberry, raspberry skin, and soft red berry notes dominate the palate, followed by delicate citrus and floral touches. Refreshing without becoming candy-like or overly aromatic.

Mouthfeel
Light-bodied, crisp, and very approachable. The dryness keeps it clean and easygoing, while the gentle acidity adds freshness without aggressive sharpness. Smooth, uncomplicated, and very drinkable.

Food Pairings
Excellent with tapas, grilled chicken, charcuterie, summer salads, sushi, shrimp tacos, or simply chilled on a warm afternoon.

Verdict
A rosé that does not try too hard to impress with excessive fruit or sweetness. Instead, it focuses on balance, simplicity, and easy enjoyment. Casual? Absolutely. But also very pleasant and versatile.

Did You Know?
The iconic flask-shaped Mateus bottle was inspired by World War I military canteens and became one of the most recognizable wine bottle designs in the world during the 1970s rosé boom.

🍷 Personal Pick
What makes this enjoyable is the restraint. It avoids the overripe, tutti-frutti direction many modern rosés fall into and keeps things light, clean, and refreshingly uncomplicated. — a month ago

Jay Kline

9.4

It is customary for the wines of Chateau Musar to be released seven years post-vintage. However, in 2013, the decision was made to hold the vintage back. 2006 was unusual for two reasons. The first, were the cool climatic conditions in the Bekaa; the likes of which had not been seen since the 1950’s. There was a two-week period in winter where the valley was blanketed in snow and mild temperatures remained in effect throughout much of the growing season. The second was much more tragic: 2006 was a war year in Lebanon. On July 12th of that year, Israel and Hezbollah engaged in a bloody conflict that lasted (officially) a little over a month. Sadly, thousands of lives were lost. In 2017, eleven years after harvest, the 2006 vintage was deemed ready for release.

Poured into a decanter about 90min prior to service. The 2006 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of black cherry, blackberries, black currants, tobacco, horse blanket, leather, some red and purple flowers, dried herbs and Eastern spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and absolutely delicious. A triumph and perfect with lamb chops. Drink now through 2046+.

How Chateau Musar endures to make wines from the Bekaa remain one of the great examples of human grit and determination available in the world of wine. Frankly, it’s a minor miracle this vintage ever made it to the winery. — a year ago

Tom Kobylarz

9.2

While a lot of oak is used in the making of this wine it is not so perceptible on the palate unless you count the oxygen impact from the long elevage. Freshness, along with the long skin and lees contact lead in the flavor and aroma department. Cheese, cheese rind, primary and tertiary citrus and orchard fruits play a tug of war. Great now but going to wait a few years more on this vintage. 92++ — 5 years ago

Bob McDonald

9.5

Mid to deep crimson in colour. Aromas of red berries, a little oak, a bunchie stalky note, spices including nutmeg and a dash of chocolate. Medium plus bodied quite northern Rhone in style more than SA. Not dissimilar to another excellent North Island Syrah as in Trinity Hill, Hawkes Bay. Very good, very tasty. From the unlikely destination of Waiheke Island which is in the middle of Auckland Harbour, which is massive in area compared to Sydney Harbour. One would think the rainfall might be a little high for quality viticulture but not so. Also when you think that one of the best new world Chardonnays in Kumeu River is made just to the north of Auckland. — 5 years ago

Marcus Weber

9.3

Wonderful unruly and spicy, but lightly flattering and later somewhat creamy. Makes you dream sitting in Tuscan vineyards in evening sun. 700 Celsius grilled Flank steak of “werdenfelser weiderind” - violett asparagus in rosemary butter - “Haferwurz”, hazelnut oil - bob dylan on vinyl, make wine not war- a perfect wine now — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

If you see my posts, you know all too well that I am addicted to Rosé Champange. Also, I love to pair food & wine.

Everyone has a passion and or gift(s). One of the other things I do well is make the best fruit tart I’ve had anywhere. I’m not bragging, just relaying something that has played out through my experiences. I make it twice a summer season and have been waiting to pair with the Ruinart Rosé this season. I simply knew these two would be perfect together and it didn’t disappoint. Even over the Billecart Rosé which, on its own, I enjoy more over the Ruinart Rosé.

The fruits in each marry perfectly. The crust of the tart picked up and extenuated the dough/baguette crust in the Champagne. There is a perfectly even tug of war between the dessert and the Champagne which, is the primary essential building block of any good food & wine pairing. The wine and dish should not dominate one over the other. The flavors of each should complement each other in some fashion and there are normally many paths to choose from in getting there. This happened perfectly tonight with this Cuvée and my tart.

The Ruinart shows rich, deep and ripe fruits. Black cherry, strawberries, citrus blend, raspberries, soft, delicate chalkiness, mid intensity volcanic minerals, bread dough/Baguette crust, excellent acidity and beautifully, delicious, rich, elegant polished finish that persists minutes. 9.2 on its own and 9.4 with the fruit tart.

Photos of; the House of Ruinart, famous painting of Ruinart’s founder-Dom Thierry Ruinart, my fruit tart and the walk down to their chalky caves. So chalky, its seeped through the bricks they laid to support the ceiling and walls. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

This is one of the values you buy in futures in excellent vintages (2005 is) and hold it until now & the next 5 yrs for its best. Yet, will drink another 5 yrs. 2005 I believe is the best Bordeaux fruit in nearly three decades I’ve noted.

Also, this one is not to be confused with the same name Chateau that is Pomerol. Think this was around $20 on release.

If you note the Right Bank map I posted, you’ll see the region of Cotes de Castillon is an outlier region just east of St. Emilion. While a lesser region than SE, it still makes some nice wines like this one.

This bottle has been well stored for nearly 20 yrs. Cork like new with next to no wine stain on its side. One of the prettier 91’s I’ve had in memory.

The color is still deep opaque with a lighter glass edge. No brickish tones.

The nose shows ruby, floral, candied; dark currants, blackberries, black cherries, black raspberries, black plum, poached strawberries & raspberry hues,, dark tarriness, black licorice, mid berry cola, steeped tea, coffee, some lead pencil, dry tobacco, dry river stone, dark, rich forest floor w/ dry leaves, light caramel with understated/layered baking spices & soft dark spices, red, dark florals framed in liquid violets.

The tannins are medium, well rounded, plush & velvety. Palate shows a more pronounced ruby quality, floral to just candied; dark currants, blackberries, black cherries, black raspberries, black plum, plum, poached strawberries & raspberry hues, dark tarriness, black licorice, mid berry cola, steeped tea, dry crushed limestone, moist herbs w/ a sage lead, coffee, some lead pencil, dry tobacco, dry river stone, dark, rich forest floor w/ dry leaves, charcoal w/ ash, warm, dark chocolate sliding into milk chocolate, light caramel with understated/layered baking spices-clove, nutmeg, cinnamon, vanillin & soft dark spices, red, dark florals framed in brilliant, liquid violets, perfect acidity, balance for days, softly knitted, mid tension, very good length with an elegant finish that lasts 90 seconds and long sets on gentle, mid spices and beautiful earthiness.

It is an elegant beauty. It’s a gentle, even palate tug of war with the wine & Wagyu Ribcap. 91-92 with the Ribcap. More 92 w/ the steak. — 3 months ago

Slestyan

8.9

(For Sidewinder not base) — 2 years ago

Conrad Green

9.2

What a treat. Showing its age. Darker than you’d expect given it’s a war vintage. Tea colored at the edges. Soft, faded fruit. Orange rind, some dried herbs, mushroom, black tea, cured meat. Some dried wood, dried roses. A slight tart tang. Softening out and adding done delicate sherry notes with time in the glass. An amazing wine given the age. Certainly not a powerhouse but really special- a taste of history — 3 years ago

with Walker, David and 1 other

Jay Kline

9.2

Popped and poured; consumed over two hours. A slightly turbid garnet color in the glass. The nose is among the most fascinating that I have experienced in a long while. A remarkable mix of balsamic (there is considerable VA in this bottle), scorched earth, blueberries, tomato leaf, heather, Cherry Jolly Rancher, tree bark, Skinos Mastiha and pepper salami. On the palate, this continues to surprise with Black Cherry War Heads, blood orange, and leather. Super duper dry. Structure for dayz. medium+ tannin; medium+ acid. In rather typical Bea fashion, this is a wild wine and not for everyone. The VA was at the upper limit for me but that can sometimes be the case considering his methods. Still, Paolo Bea’s wines provide an experience like no other. Bottle No. 0129 of 6933. — 5 years ago

Ming L

9.4

The fragrant nose is a tug of war between the bright and floral berry fruits and the brooding dark fruits, sprinkled with cedar, peppery spices, grilled meat, and leather. The palate is broad, round, and yet powerful, with spot on acidity and bitter sweet tannins. Long elegant finish.
With so much power and structure, I was stumped by the 13.2% abv.
The winery’s first winemaker was Andy Smith (of DuMOL), then Michael Browne (of Kosta Browne), and in 2010 turned to Russel Bevan. Admittedly I bought the bottles not knowing the winery, but figured with list of winemakers like this, it can’t be bad. Glad that I still have couple bottles left.
— 6 years ago

Ron from VA

9.0

Inside Virginia, I will be very strict and stern with my ratings for varietals… The tale of the tape —>> to the scorecard our key indicators. this fella may be a little on the downward slope even after 5 1/2 years. I will remind myself that this was a cool vintage and the sugars We’re going to be in a tug-of-war with the beneficial acids. Purposeful for the meal we connected, this was not, however a purple bomb… Rather an accurate rifle shot at 100m. To his credit: the nose was nearly perfect in varietal representation. The pallet lost an edge as the mid palate dark chocolate body turn just a touch savory — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

@Plate&Bottle

Second Course: Green Salad, Shaved Apple, Parmesan, Honey Walnut & Lemon Vinaigrette.

Acid meets acid in a beautiful tug of war. Lemon, nuts, honey and citrus all get along very well. So good!


If you live in & around the greater Bay Area, you owe to yourself to attend one of the dinners Hedy holds 4-5 times a year. Not only is the food amongst the very best we had, the people that attend and environment are as equally good. Find Hedy @Plate&Bottle — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

Had this last night with our salad course. If you’re looking for a wine that pairs with butter lettuce, golden apples, radishes, pistachios and a mustard vinaigrette, this is good choice. The high acidity handles the vinaigrette and the nice mineral back bone handles the mustard. It was a good even tug of war, wine and salad, which is an important element in any successful pairing.

It’s a fairly classic Sancerre Rosé. Some sweetness but not sugary or syrupy at all. Strawberries, watermelon, Rainer cherries, light citrus notes, pink roses, nice medium minerals, beautiful chalkiness, well done acidity, beautiful balance and nice polished finish.

Happy Birthday Hedy & Christina, as well, special thanks to Christina for cooking a very nice dinner and hosting.

Photos of; Domaine Franck Millet, dormant vineyard in the Loire Valley, Owners-Franck & Betty Millet and one of their beautifully manicured vineyards. — 7 years ago

with James and Christina

Jay Kline

9.6

Conterno’s “Monfortino” Barolo Riserva (early vintages like this one were labeled as “Stravecchia” and “Extra Barolo”) practically defined the Riserva style. In many ways, one could make the arguement that it blazed the trail for Barolo’s reputation as being the age-worthy wine it is today. Back in the early days, Monfortino was a blend of purchased fruit. Control of Cascina Francia, in Serralunga d’Alba, did not come until the late 1970’s. I can’t be sure but I believe the fruit used to be sourced from Monforte d’Alba and specifically from Le Coste, Bussia and possibly others.

This bottle was opened several hours prior to service. The 1941 Monfortino pours a pale garnet/rust color with significant rim variation and a translucent core; medium viscosity with no staining of the tears and light sediment. On the nose, the wine is vinous with notes of Maraschino cherry, menthol, Tootsie Roll, espresso macchiato, walnut, and truffle. On the palate, the wine is dry with medium tannin (fully integrated) and medium+ acid. Confirming the notes from the nose. The finish is long. Sublime. Getting to experience an 80+ year old wine is always a special treat. Getting to experience a Barolo from World War II, during one of the darkest periods in Italy’s past, is extraordinary. Getting to experience early Monfortino (pre-estate) made by Giacomo himself…well, it is drinking history. I nearly got emotional. While it’s clearly is showing its age, the 1941 shows its class and has some impressive moves. We delighted as it danced across the palate, proving that it still has stories to tell. Drink now if you ever see a bottle. — 6 months ago

Byron C Mayes

9.0

This is not IGT. It’s Etna Blanco DOC. Burnished green gold with straw gold glints. Ripe apricot and spice on the abundantly inviting nose. Medium full palate yields dried apricots, baked quince, spice, and yellow flowers wrapped around a firm backbone of almost tingly acidity. Finish is lengthy and continues the palate. Southern Italy wins the white war again with this highly aromatic white from Mt. Etna. Perfect match for your take out pasta carbonara or any higher end Mediterranean fare. Drink now through 2026. — 3 years ago

TwiLea Fletcher

9.1

06/08/22
Tasting #4
What’s the difference between a fist fight and nuclear war? Not a thing if it’s Don Suhr. — 4 years ago

with Neal

Vanessa

9.0

Châteaux Pradeaux is located in Bandol AOC, of Provence, France, near the magnificent coastal town of Saint Cyr-sur-Mer, situated on the Mediterranean Sea. I imagine there are breathtaking views of the azure waters from the vineyards and estate of Château Pradeaux. 🌊

Generations of the Portalis family have produced wines from this estate dating back to 1752. The land has seen devastation such as the French Revolution, Phylloxera, and World War II, and yet today it remains strong, carrying forward the family traditions, thanks to the fortitude, will, and courage of the Portalis family. 💪

👁 It is medium ruby with garnet rim variation. It has a subtle haze, perhaps because this wine was not fined nor filtered.

👃 On the nose this wine has a baked, black fruit quality, with notes of blackberry, plum, and black cherry 🍒 ; also notes of dried lavender, anise, clove, cedar, nutmeg, tobacco, leather, peat moss, meat, and barnyard.

👄 On the palate, this wine is dry. It has medium acidity, a medium(+) body, medium alcohol, high tannins, and medium(+) intensity in flavors that are consistent with the nose.

The grapes were not destemmed in the winemaking process, which has undoubtedly contributed to the strong and grippy tannins experienced in the glass. This wine benefits from decanting and could also benefit from more time in the bottle. 👍

In sum, this wine tells a story of commitment, perseverance, and respect for the land from which it’s cultivated. It’s made with minimal intervention and has 95% Mourvèdre and 5% Grenache. 📚

Château Pradeaux, Bandol Rouge, 2014, ABV 13%. — 5 years ago

Jay Kline

9.0

Brought this over to my parent’s place for dinner the other night; the first time since before the pandemic started reaching the middle of the US so, late February. My father spent his career as a Supply Officer in the United States Navy and we lived in Bahrain during the early 90’s, shortly after the Gulf War. My family would routinely host large gatherings at our house when the Italian merchants would visit my dad. They would bring all of the ingredients including, but not limited to, tomatoes, pasta, mozzarella di bufala, and wine from the family vineyards in Sicily. As kids, we would play fooseball with Mario and Mario (not making this up) while they waited for the sauce to be ready. Anyway, my dad says this wine reminds him exactly of what they used to bring. In an instant, my parents were transported back 30 years to some their fondest memories. Ahhhh...the power of food and wine. Okay, so what’s this taste like? Rustic. Dark cherry fruit with earth and a fairly pronounced barnyard funk. It’s not overrun with brett but it’s there. The tannin is assertive but fair and plenty of acid for non-fussy meals like pizza and pasta. An utterly charming wine that nods to everything you expect from the old world. — 6 years ago

Tom Garland

9.4

Friday...time for a break from the war on the coronavirus...and time for a WINE WAR! Both bottles have practiced years of social distancing in the cellar...there is no vaccine to stop this wine war either

2008 Hundred Acre...a true Napa modern style of rich tannins, liberally oaked, and picked late and ripe at 15.5% alcohol.

2008 Dominus..more old world style with firmer tannins, prominent acidity, more earthy and herbaceous...not as approachable young..at 14.1% alcohol.

Let the decanting begin...check back later tonight for the winner!

We have a winner! 9.4 for the Hundred Acre and a 9.3 for the Dominus....though if compared again in a few years, I believe the Dominus will be on top.....it just needs a few more years to fully come together.

Hundred Acre..dark ruby red color. Nose: sweet cherries, spice box, graphite, plum all jump from the glass. Taste: ripe cherries, espresso, cinnamon, plum..with a nice long finish and no reason it could not go for 10 more years.

Dominus..deep dark garnet color. The nose is a bit muted but the palate is singing. Nose: cherry, charcoal, floral, creme brulee. Taste: A creamy smooth mouthfeel of black fruit, chocolate, licorice with nice round tannins. Not over the top, drinking well, but a wine I believe will be even better in a few years. — 6 years ago

with Brenda