The 2nd WNH Zoom tasting on 3/29 with a “open any white” theme. The On The Lam is eleven years old and is reminiscent of the Backwards and Forwards at this point in its development. I had a Backwards & Forwards in 2017 that had a ridiculously delicious array of secondary characteristics that were just outstanding in their funky goodness. This bottle reminds me more of that wine at age 10. It has transformed from youthful to mature but displays no adolescent awkwardness. Honeyed melon, marzipan, candied pear and burnt marshmallow envelop a firm backbone of acidity. It’s adding weight but ever so slowly. Right now it’s still lithe and pushy and a changeling in the glass that warrants frequent check ins because a night of drinking will deliver 4 or 5 different wines for your drinking pleasure. — 8 days ago
Indigeno labels are like a game or puzzle to figure out which bottle you have. Here is a second version of Bianco “Gas,” the first was labeled Malvasia. This has the same label but no grape. From what I gather, this one is Trebbiano and while their web site shows 10.84% ABV, my bottle shows 9.5%. Go figure. I’ll assume I have the grape correct and the ABV on the site is last year’s. This, again, has some very complex aromatics. Not quite what we saw from Malvasia, but more than sour glug. Flavors of sour mandarin, apricot, white peach, and kumquat. Drink quickly as this can go off fast! — 3 days ago
Wanted something a little out of my wheelhouse tonight and this new Melka project scratched my itch.
On the nose I get sweet blueberry jam, cloves, star anise, candied rose petals and a slight hint of cola. Right off the nose you can tell this is a big wine but I don’t get much alcohol on the nose even at close to 15% abv.
Beautiful notes of espresso, baking chocolate, stewed cherries, baking spices. There’s a decadent blanket of smooth tannins that really elevates the fruit profile of this wine. 70% merlot, rest is a mix of Cabernet Sauvignon and Cabernet Franc — 5 days ago
Dark ruby in color with a short reddish rim.
Fruity nose of blackberries, sweet cherries, black currants, oak, licorice, spices, coffee, tobacco, mocha, light vegetables, pencil lead, peppercorn and herbs.
Full bodied with medium acidity and long legs.
Dry and fruity on the palate with black currants, cherries, sweet raspberries, tobacco leaf, spices, oak, licorice, light vegetables, pencil lead, peppercorn and dark coffee.
Tangy finish with soft tannins and raspberries.
This is a very tasty red blend from Spain from the house of Dave Phinney. Well balanced with a nice mouthfeel and mild complexity.
Good right out of the bottle and better as it opens up and gets more structure.
Easy drinking and a good everyday wine.
I paired it with cheeses and crackers.
15% alcohol by volume.
$18. — 3 days ago
Dedicated to Chris Figgins’s two daughters, the ‘Figlia’ is a massive blend of Merlot and Petit Verdot that is unlike anything produced in the state. Aged for twenty three months in French oak, this pitch dark wine starts off with lighter green bell pepper and sage tones that combine with toasty oak and a deep core of dark fruits that all sing in unison. Marvelously textured, with a wonderful weight and intensity, the wine shows off layers of creme de cassis, black olive tapenade, black cherry cordial and shades of anise that all create a seamless effect once on the mouth. The long and generous finish accentuates this beautiful new bottling. While marvelous to savor in its youth, the 2017 ‘Figlia’ will have a long life ahead of it. Be sure to give this at least a two hour decant if you can’t resist this wine for a few years. Drink 2022-2040- 95 — a day ago
The Viña Real rosado was made from Garnacha, Tempranillo and Viura grapes grown in the Rioja Alavesa subregion. The nose carries plenty of ripe, red strawberries with a hefty herbal influence, as if the green stems are included. On the palate, the fruit elbows the green out of the way, but a lovely, earthy apricot flavor is introduced. Acidity is good, if not ripping, and the wine’s finish is rather lengthy and very pleasant.
— 2 days ago
Had my chef buddies over for a reboot of my Decanting Sessions. I figured this would be a nice treat since it's so unusual. Besides, it's been about 18 months since my last bottle so I wanted to check in with its development. Decanted several hours ahead of time. Deep, impenetrable purplish-red color. An impressive bouquet; a combination of blue and dark fruits with bacon, lavender, smoke and spices. On the palate, an abundance of blue fruits, cassis, meat and baking spices. This is a glossy, compelling and unusual (but delicious) non-vintage wine. Full bodied. Tannin seems to be integrating nicely. Good acidity. The finish is long; tongue smacking! The ABV is remarkably well hidden. Many years of life ahead of these. I really like this wine for what it is and wouldn't mind seeing him make it again if the circumstances permit him to do so. — 11 days ago
Hiyu is one of the most interesting wine projects on the planet. Nate Reddy is conducting experiments with his 30 acres in Oregon that blur boundaries (like wine and cider) and genres and make you expand your concept for what is possible. The complexity of Tzum Feis is otherworldly and maybe the best winemaking I’ve seen stateside. A field blend, it has the minerality and greenness of excellent Loire Cab Franc and the graphite, cedar, and structure of Bordeaux. The aromas have candied orange peel, green bell pepper, cedar, and pencil shavings. Deep concentration and chewy well integrated tannin. Bravo. — 2 days ago
Now, this is a Champagne worthy of my last year in my current decade.
It’s not inexpensive but, there’s a reason for that.
From the moment I put my nose to the glass, I got a a sense of warm, inviting delicacy. There is; cream, soft ginger, fall green apples, mango, guava, slightly sour lemons, lime zest/candy, perfectly, ripe pineapple, white peach, green melons, lightly bruised pear, marmalade jam, as soft as white spice can be, grey volcanics, good chalkiness, vanillin, sea spray, lovely, melted caramel notes, yeast, bread dough to baguette crust, non funky cheese rind, toast, silvered almonds to nut skin with white & lilies, jasmine and spring flowers.
The palate enters like Tango dancers & cross-fades into ballet. Perfect richness, mousse & micro-oxygenation with gentle, absolute, perfect acidity. The minerality is fine, delicate & straight up in my wheelhouse. Cream, understated, melted butter, ginger, fall, Granny Smith apples, mango, guava, slightly sour lemons, lime zest/ peel/candy, perfectly, ripe pineapple, white peach, peach, tangerine, green melons, lightly bruised pear, some apple cider, marmalade jam, honeysuckle, herbaceousiness, a shade of mint, as soft as white spice can be, delicate, grey volcanics with limestone, good chalkiness, vanillin, sea spray, lovely, melted caramel notes, yeast, bread dough to baguette crust, non funky cheese rind, toast, silvered almonds to nut skin with, orange blossoms, white & lilies, jasmine and spring flowers. The long, amazing, well balanced finish is simply Mozart.
The 02 is a blend of 39% Pinot Noir, 40% Chardonnay & 21% Pinot Meunier. This bottle spent at least 12 years in Krug's cellars, receiving its cork in autumn 2014.
Photos of; the House of Krug, their very tall & countless stainless steel tanks they hold still wine(s), fermenting or library bottles in their caves & Krug Clos du Mesnil Vineyard. — 10 days ago
Should quarantine force me to eat pizza parlor offerings nightly? Maybe not but I’ve tasted Rotari before and was excited for a reason to get into another bottle which, spoiler, does well with well Parmesan/garlic infused quick pizza parlor orders. I mean it would be great in many places methinks but right now we are all either ordering in or cooking so...really thought this went well with some seasoned bread stuff. Wet stones, and cherry and peach yogurt and some lemon curd on the nose. Ripping acid. Abv were I to guess is...13 and it is, lemme see...12.5. They say lolz. I should make this review more amusing maybe? Or is this the time we all just need to exchange virtual hugs and carry on. I miss hugs. — 5 days ago