Jay Kline

9.2

Popped and poured; enjoyed over the course of two days. Best on Day 2. The 2023 Lodi pours a deep ruby color with a translucent core; medium viscosity with light staining of the tears. On the nose, the wine is developing with lifted notes of fresh brambles, licorice, mixed floral bouquet, exotic spices and dry earth. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+ and has a really spicy quality to it. Really solid stuff but super fresh and patience will be required to enjoy the best from this vintage. Better after 2028 and through 2038. — a day ago

Jay Kline

9.3

Presented to me, double-blind. The wine pours a deep garnet color with an opaque core; medium viscosity with moderate staining of the tears, and some signs of light sediment. On the nose, the wine is vinous with a mix of ripe and desiccated, mostly dark fruits: cassis, black cherry, plum, mixed brambles, old leather, pipe tobacco, pencil shavings, and fine baking spices. On the palate, the wine is dry with medium+ tannin (that is mostly integrated) and medium+ acid. Confirming the notes from the nose. The finish is long.

Initial conclusions: this could be a Cabernet-based Bordeaux blend, Tempranillo (or based blend) or Grenache-based blend from France, Spain or the United States. I feel like this leans more towards its fruit than its structure, even though it is a fairly well balanced wine in both regards. As a result, I am calling this a Cabernet-based Bordeaux blend from the United States, California, Napa Valley, Howell Mountain from a producer like Dunn, 2006. Shiiiiiit. To be honest, I’m not terribly surprised since this is Cos and from a warm vintage no less. Drinking well now and should through 2050+. — 19 days ago

Jay Kline

9.1

Popped and poured; enjoyed over the course of a couple hours. The 2020 pours a deep garnet color with a translucent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with notes of ripe and tart fruits: Morello cherry, raspberry, cranberry, roses, tar, cool spices and dry earth. On the palate, the wine is dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. I found this bottle to be a little shy for the first 30min or so but opened up nicely by the end of our meal. Drink now through 2040. — 2 months ago

Jay Kline

9.3

Poured into a decanter about an hour prior to service; enjoyed over the course of 90 minutes. The 2015 “Caravina”pours a deep garnet with an opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of mostly ripe, dark fruits: cassis, blackberries, tobacco, poblano pepper, a mix of red and purple flowers and fine baking spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+.

At ten years young, the 2015 is showing brilliantly; squarely in its prime. Drink now through 2035. — 3 months ago

Jay Kline

9.6

Poured into a decanter about an hour prior to service; enjoyed alongside the 2020 “Le Geynale” by Vincent Paris, over the course of a couple hours. The 2020 pours a deep ruby/purple with an opaque core; medium+ viscosity with significant staining of the tears. On the nose the wine is developing with blackberries, black plum, fig, lavender, black pepper, bacon fat, Gaeta olive, dried green herbs and rocky earth. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and sanguine. Compared to the Vincent Paris, this was slightly less perfumed, missing some of the high notes from “Le Geynale”. However, this had the base and blood of Chaillot, from which 100% of the fruit is sourced. Outstanding. Drink now through 2050. Thanks for the assist @Lyle Fass — 9 hours ago

Jay Kline

9.3

It’s been nearly two years since I last enjoyed the 2010 Chianti Classico and the results are consistent with my previous experience. This bottle was double decanted a few hours prior to dinner and enjoyed over the course of dinner. The 2010 Chianti Classico pours a deep garnet with a near opaque core; medium viscosity with no staining of the tears. On the nose, the wine is developing with a mix of Montmorency and Balaton cherry, pipe tobacco, red rope licorice, carnations, mushrooms, decomposing forest floor, leather, tomato leaf, and cedar box. On the palate, the wine is dry with medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is long with saline minerals. Drink now through 2040. — a month ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of dinner. The 2019 “Roccalini” pours a garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with gorgeous notes of ripe Morello cherry, raspberry, roses, new leather, dried orange peel, dried green herbs, a touch of anisette and dried gravelly earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long and savory. IIRC, before Paolo started making wine under his own label, the fruit from Roccalini used to go to Giacosa. Regardless, the quality and character is special which is why it is consistently one of my favorites in all of Barbaresco. Now, if only I had more access to it. Maybe @Lyle Fass can do something about it? Drink now through 2039+. — 2 months ago

Jay Kline

9.4

Popped and poured; enjoyed over the course of several hours. The 1998 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears and loads of sediment. On the nose, the wine is developing with heady notes of dark cherry, mixed brambles, mixed flowers, mushroom, a touch of funk, pine sap, forest floor, a little VA, and a mix of cool and warm spices for good measure. On the palate, the wine is dry with medium tannin medium+ and acid. Confirming the notes from the nose. The finish is long. F***ing awesome. One of the greatest experiences with Zinfandel that I’ve ever had. Drink now through 2038. — 19 days ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of an hour. The 2021 pours a deep garnet/purple with an opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of cassis, mixed brambles, plum, tobacco, some red and purple flowers, dried herbs, dry earth and warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. This is still very youthful and, to my palate, its best years are still ahead. Already delicious though. Drink now through 2051+. — a month ago

Jay Kline

9.5

A continuation of sharing my early impressions of the 2021 vintage in Barolo; Cavallotto is one of those benchmark producers for me, inextricably connected to Bricco Boschis, which they have farmed for nearly 100 years. Popped and poured; enjoyed over the course of a few hours. The 2021 Bricco Boschis pours a brilliant garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with powerful notes of Morello cherry, dehydrated orange, cumin, tar, roses, talcum powder, fresh sage and fresh mint, and dried gravelly earth. On the palate, the wine is bone dry with structure like that of Helm’s Deep; the tannins are absolutely rippin’ and acid at medium+. Confirming the notes from the nose. The finish is extremely long, savory and drying, to the point that you feel it in your gums several minutes. A brilliant Barolo that has a very long life ahead. Drink now with plenty of air and patience through 2071. Pairs well with hearty lasagna and baseball. — 3 months ago