The Phelps Pinot’s take awhile to come around. This 11 overachieves the vintage and has put on weight since I first tasted it at Phelps. Plenty of life ahead of this wine. I will wait another 2-4 years to open another. On the nose; dark cherries, cherries, blue fruits hues, dry cranberries plum and blackberries, limestone minerals, violets, red floral and red roses. The body is medium. The tannins silty/silky soft. The fruits are ripe & ruby. Sweet & sour dark cherries, cherries, pomegranate, blue fruits hues, dry cranberries plum, and blackberries. Silky volcanic minerals, limestone, cola with a touch of red vines, dark rich dry soil, hints of crushed rocks, fruit tea, violets, and red. Roses, beautiful rainfall acidity. The length, structure, length and balance are harmonious. The long, elegant, well polished finished lasts over a minute and is fruit and florals driven. — 2 days ago
On the nose, sweet & more sour dark cherries, macerated, blue fruit hues, overripe strawberries, hints of rhubarb, blackberries, spice, cinnamon, clove and decayed florals. The body is medium full. A fair amount of tannin presence, strong heated spice, clove, cinnamon, sweet & more sour dark cherries, macerated, blue fruit hues, overripe strawberries, hints of rhubarb, blackberries, turned dark soil, dry rock powder, nice round acidity and long, big fruit driven polished finish. — a day ago
Another Top 5 Australian Pinot. Will be interesting to compare with Bass Phillip Premium from the same vintage 2008. Same pale tawny colour when poured into the decanter. Intoxicating more dirty aroma than the BP. Loved it. Sour cherry liqueur. Ready to drink but has a future. Savoury tannins. As with the BP with time in the decanter the palate became sweeter but savoury and earthy enough to be a genuine Burgundy contender. Obviously great terroir and excellent wine making like the BP. Beautiful Pinot Noir any way you cut it with enough strength to go another 5 years. Remained fresh and vibrant throughout the tasting experience. The Verdict: Bass Phillip slightly more complex and Burgundian. — 7 days ago
Forgot to post these from the other day. Mark, Dan and I were able to enjoy a relaxed afternoon at the wine storage facility, and some unique stuff was opened, as always!
I’ve had very few Williams Selyem wines, but it is always a treat to enjoy them. This is without a doubt the oldest Pinot that I think I’ve had the privilege to taste. Amazing that at 16yrs old, this can still have such abundant fruit characteristics. Even more, it really needed quite a bit of time to open. Pop and pour was mainly red clay, soft plum, herbs and the faintest bit of raspberries. After some time in bottle, the raspberries burst forth and were gorgeous. Since this was so old, acidity wasn’t as pronounced, but I think that gave the raspberries an even more lush and abundant flavor. Lovely bottle. Could still go 2-3yrs. Compliments to @David T for this gift. — a day ago
Ruby in color with a wide reddish rim and medium intensity.
Sweet nose of bing cherries, vanilla, earth, licorice, wood, light vegetables, chocolates and black pepper.
Medium bodied and smooth, with medium acidity and nice legs.
Dry on the palate with cherries, blueberries, sweet raspberries, oak, vanilla, licorice, spices, earth, herbs, light bitter vegetables, black tea, chocolates and peppercorn.
Medium-plus on the finish with soft tannins and tangy raspberries.
This is a nice Pinot Noir from California. Well balanced with nice complexity, and enjoyable by itself or with food. Fruity with earthy notes, and a little bit of alcohol at the ending.
Could use a couple of years in the bottle to mature, but already drinking really nicely.
This is not my usual style, but I really enjoyed it.
Wine Spectator 89 points.
14.4% alcohol by volume.
$35. — 7 days ago
On the nose; bright cherries, ripe strawberry & cranberry reduction, black raspberries, raspberries, watermelon near the rhine, mixed orange citrus, oyster shells, baguette crust, understated volcanic minerals, chalk, saline, fresh pink roses and florals. The body is full and a shade gluey. The fruits are ripe, rich and candied/gummy in style. Bright cherries, black cherries ripe strawberry & cranberry reduction, black raspberries, raspberries, watermelon near the rhine, mixed orange citrus spray, saline, seashells, soft grey volcanic minerals, lots of grippy powdery razor sharp chalkiness, baguette crust, fresh pink roses & florals, acidity that is round and well done, understated delicate micro bubbles and a long, well balanced, rich finish. The reason why I prefer the Billecart Salmon, Ruinart & Laurent Perrier over the Bollinger is it’s a little too sweet for me. Photos of; the House of Bollinger, cellar, headstone that marks one of their vineyards and their harvest staff picking perfectly manicured rows. Producer notes and history...Bollinger has roots dating back to 1585 when the Hennequins, one of the Bollinger founding families, owned land in Cramant. Before the Bollinger house was founded in the 18th century, the Villermont family practised wine making, though not under their family name. In 1750, Villermont settled at 16 rue Jules Lobet, which would eventually become the head office for Bollinger. In 1803 Jacques Joseph Placide Bollinger was born in Ellwangen, in the kingdom of Württemberg. In 1822, he moved to Champagne and found work at the house of Muller Ruinart, which no longer exists. Many other Germans came to settle in the Champagne region, including Johann-Josef Krug and the Heidsiecks, who founded a house that would become; Charles Heidsieck, Piper Heidsieck, Veuve Clicquot and others. The Champagne house Renaudin Bollinger was founded in 1829 in Aÿ by Hennequin de Villermont, Paul Levieux Renaudin and Jacques Bollinger. The partners agreed that the Villermont name would not be used on the labels, hence the house name Renaudin Bollinger. Starting when Jacques Bollinger married Charlotte de Villermont, the house has been managed by the Bollinger family. Even though Paul Renaudin passed without an heir to his name, the label did not become solely Bollinger until the 1960s. Founder Jacques Joseph Bollinger married Charlotte de Villermont. The had a daughter, who had two sons Joseph and Georges. These sons took over the company in 1885 and began expanding the family estate by purchasing vineyards in nearby villages. The sons also developed the image of the brand, such as when Bollinger became the official supplier to the British court and received a Royal Warrant in 1884 from Queen Victoria. In 1918, Jacques Bollinger, the son of Georges, took over the company and married Emily Law de Lauriston Boubers, known as "Lily". Jacques expanded the facilities by building new cellars, purchasing the Tauxières vineyards, and acquiring the assets of another Champagne house on Boulevard du Maréchal de Lattre de Tassign, where Bollinger's offices are presently located. When Jacques Bollinger died in 1941, Lily Bollinger took over. Lilly expanded production with the purchase of even more vineyards, but is best known for traveling the world to market the brand. Bollinger was modernized under the Claude d'Hautefeuille, who acquired additional vineyards and further developed the brand internationally. Following Claude, his cousin Christian Bizot took over the Bollinger house and expanded world distribution. Their Winemaker also used several James Bond film movies to market the brand. Bollinger is fermented in oak barrels. At harvest, only the first pressing is used in the cuvée, unless the vintage is of particularly high quality, when a second pressing of Chardonnay will be used. Bollinger sells the second pressing, the tailles. Bollinger utilizes two pressing houses (Louvois and Mareuil sur Aÿ) to ensure a short distance between harvest location and pressing. When possible, grapes purchased from growers are pressed by the house. When the pressed wine arrives, the Bollinger cellar master analyzes the musts for quality, discarding and selling off those that do not meet the house standards. The first fermentation is done cru by cru, variety by variety, preserving many of the unique characteristics of the vines location. Bollinger is one of the few Champagne houses to do some first fermentation in oak barrels. Wines that will not hold up to first fermentation in wood are vinified in vats. Bollinger Champagnes usually undergo malolactic fermentation. The Grande Année 1995 did not undergo malolactic fermentation. Bollinger uses only traditional yeast. They’ve decided that new generations of yeasts (agglomerated yeasts and encapsulated yeasts) do not produce satisfactory Champagne. Vintage wine, including all wine to be used in a Grande Année, is fermented in small oak barrels, sorted according to origin and variety. Both oak and stainless steel are used for non-vintage wine. Bollinger also has the last Cooperage in Champagne. The oak barrels are all at least four years old, avoiding the transfer of tannins to the wine. The wines are only lightly filtered. All Bollinger Champagne spends a long time on its lees, contributing to the complex flavour of the wine. Though appellation d'origine contrôlée rules only require 12 months on lees for non-vintage Champagne and for vintage (NV wines, 15 months from tirage to release and vintage wines must be kept for 36 months from tirage to release), Bollinger ages their non-vintage wines three years, and the vintage wines from five to eight years. The Grande Année and R.D. Champagnes are riddled by hand. At disgorgement, Bollinger wines are given a low dosage, to maintain the balance and flavor of the wine. The company uses 6-9 grams of sugar per liter for the Special Cuvée and La Grande Année. The extra-brut R.D. is dosed between 4 and 5 grams. After dosage, the wines are aged an additional several months, resting for a minimum of three months before shipping. Bollinger owns nearly 160 hectares of vines, producing more than 60% of its supply. The vines are largely Pinot Noir, specifically clone 386. Bollinger believes this clone ensures good quality as well as highlighting characteristics of the various terroirs. The vineyards also include some rare ungrafted French vines from before the phylloxera. Bollinger owns vines all over Champagne, including the crus of Aÿ, Bouzy and Verzenay. — 9 days ago
I’m just going to straight out say it. There is a lot of jealousy around the valley over these wines. Yes, there is some bottle variation. Guess what, 1 man show, does everything on his own, bottles barrel by barrel, some cases are different from others. But this what we always talk about supporting, the little guy who is making it happen no matter what, doing it on his own terms and don’t give a F. When very important guests come into your restaurant and ask for a “mic drop” wine...this is my Go-To every time. Never had someone be disappointed. Say it over and Over 2005 Oregon is the vintage of a lifetime, the good wines are still getting better. — 2 days ago
Friday night enjoying a very nice Willamette Valley Pinot Noir with a good friend of many years. The 2011 Chehalem Three Vineyard Pinot Noir.
On the nose there is beautifully delicious red fruit, ripe strawberry, red raspberry, ripe tomato, clove, cola, vanilla, rose petal and some dry earthy soil.
On the palate is red raspberry, strawberry, cherry, cranberry, cola, vanilla and a forest floor component.
The wine is medium bodied with medium + acidity, medium smooth tannin that leads to a long fruit filled finish. A very nice expression of a clean Willamette Valley Pinot Noir. Have a great weekend and please be safe. Nostrovia! 🍷🍷🍷🍷 — 2 days ago
I’m not sure Delectable knows which wine this is- 2010 MSR white label; a small low yield “crown of the hill” parcel of the estate. Been saving this guy and holy mother of god did it reward. I venture a guess that at 8 years old it could be in its “prime” window but it absolutely could go another decade. This wine made me a little sad that we might not get another cold vintage in Oregon. It was so stunning and so pure it took my breath away. Not an understatement in any way. — 2 days ago
Another stunning wine! Probably tied for WOTN. Just an absolutely fantastic GC, and a lesser known producer, but not to be taken lightly. For under $100 you are getting cream of the crop, and something that even at 6 years of age will soldier on and continue to develop for at least the next 10 years. Vibrant and aromatic - crushed clove, fresh pansies, rhubarb, a faint touch of brett to bring the terrior together. Beautiful ruby color, no loss of youth in flavour either - raspberry reduction, nutmeg, dried cranberries, cedar, and a finesse only known to GC Burgundy.
Another special treat to open. Thank you @Kyle Groombridge ! — 8 days ago