Today was my annual hosting of the Wednesday Wine Committee. There was 1 sparkler, 3 whites, 4 reds and 1 dessert, all provided by me. Tasted blind, as always.
White number three. Copying notes from my recent note about 6 months ago. No surprise here, but this was rich and powerful. After it warmed up, the fruits became more honeyed, and there was an added smoked butter note. I enjoy Ritchie vineyard Chardonnays, and with Bevan’s take, I always get a very pronounced nutty type note...this vintage isn’t as pronounced at this stage. Not a bad or a good thing...just a thing. This vintages seems a bit more focused compared to previous vintages. In my opinion, the best vintage of Bevan’s Ritchie chard I’ve had. — 5 days ago
Monthly WTF wine group meet up. This month is new world vs old world Rhône’s. All wines tasted blind. 3 flights.
This was one of my contributions and it may have been due to the comparative style of the night, but this was more ripe than I expected. Many called this Aussie Shiraz. I decanted for about 2hrs by the time this was enjoyed and it was open for business. Ripe blue and black fruit, oak, and a hint of savory notes (sage, charcoal). To its credit, there was a nice lift on the mid palate that gave this a lighter than expected feel. — 12 days ago
This wine was definitely structured, but I wonder if it was also a bit shut down too. This wine has a good Asian pear nose and a hint of peach. Very viscous opening. But a little muted throughout. Very satisfying by itself, but I imagine that any substantial fare would probably crush this one. I am hoping this wine might just be in a weird spot right now because I have had other wines from this producer and they've all outdone this one. — 2 days ago
As Pinot is not my go to, this was incredible. The nose is massive, floral with red fruit. The mouth feel is burnt raspberries and pepper with medium+ acidity and a longer finish. The acid will lend to longer aging. American Pinot in a class of its own. — 5 days ago
A fav with some great Sushi. Pale yellow with pleasing aromas of citrus and peaches. One of the few barrel fermented Sauvignon Blanc's which adds a wonderful toasty oak flavor setting this wine apart from the rest. Complex palate of flavors, fresh fruit, lemons, grapefruit, peaches and Asian pears. Slight earthiness with a smooth and creamy well balanced finish ending with a gentle sweet character. Very nice! — 2 days ago
Well, I’m a little biased...I like this Chardonnay a lot. It is our interpretation of white burg meets CA. Lively tropical/floral notes, and great texture and mineralogy (unfiltered and unfined). A hint of toasted brioche leads to a luscious and creamy finish. — 9 days ago
The wine has an intriguing nose which shows apricot, Meyer lemon and tropical fruit. The palate shows why people like California Chardonnay. Tropical notes highlight the flavors, with a strong layer of minerals underneath. The 15 months of oak don't interfere as much as one might think, adding a noticeable - but not dominant - aspect to the profile. Racy acidity begs for a food pairing, and I'm thinking swordfish. The finish carries the fruit, not the oak. — 14 days ago