Great fun with our friend Desiree. Note the Pearl Jam reference. — 3 days ago
If you drink a lot of pleasant, simple wine (like I do), the first complex wine in a while can wake the sense like a Wim Hoff ice bath. Le Petit Ducru is also a due reminder that I should drink more Bordeaux.
Intense, rich, layered. Pours velvet ribbons of violet tinted motor oil. About 100 layers of aromatics - cassis, syrupy blackberries, leather, coffee, milk chocolate. Big juicy grippy tannin. Flavors of dark cherry plum, mocha, laden with minerals and juicy berries. Real symphony on hand. — 10 days ago
For a good time, bring this wine to your next blind tasting.
For us industry folk who took a certain exam earlier this year, this wine revealed 1) what a silly value South Africa is right now 2) how ignorant we Americans are generally about what’s happening there today (so scarred by pinotage are we).
In a blind tasting, some of us called this 100% Cab a warm vintage medoc (a touch of bret), some (🙋🏻♀️) called it Napa (eucalyptus!), others (also catching that mint/eucalyptus note) called it Coonawarra…. But all of us rated it highly. We noted the well-integrated oak, the intensity and complexity of flavors and aroma, balance of ripe fruit with fresh acidity, ripe firm tannins and a hint of green pepper,..
Lol. Turns out we had been waxing poetic about a $16 Cab from South Africa 🤯
To make us feel better, the founder of Glenelly estate estate in Stellenbosch is Bordeaux aristocracy (the nearly 100 year old Lady May was raised at Chateau Palmer and later served as GM of CdLalande). Even though this is the estate’s entry level wine, few corners were cut in making it (hand picked fruit, early picking to retain freshness, natural yeast fermentations, actual 12+ month aging in French oak) rarely seen at wines of this price point. Undeniably new world in flavor profile (rich, ripe, fruit forward, smooth—yes, there’s even a touch of RS in there but it’s deployed well), but raised by a French governess. Not everyone’s cup of tea for sure, but a really well made wine IMHO. — 21 days ago
Dollar for dollar one of the best wines you will find from Argentina — 2 months ago
Pretty much made in the same way as Champagne. Hand shaken and not stirred! Al la James Bond. Orange blossom galore. Touch wild ripe apples. A beauty which provides a totally different experience than Champagne. Because of the flavor profile a super match for Asian food. Or just as a nice sip pm in front of a fire place. Eric Asimov did like a more recent vintage in a write up in the NYT. From Max Kogod. — 14 days ago
Remnants of a revolution
An oldie from one of my favourite saké producers, Hidehiko Matsumoto, who's been a maverick in the world of saké with his "interpretation" of traditions and championing of terrior. Sadly, this may well be the last bottle of Shuhari I get to drink considering Matsumoto-san's highly publicized departure from the family brewery (Sawaya Matsumoto) last year due to internal conflicts. Fret not! Matsumoto-san's got some exciting projects in hand (Suginomori Brewery being one of them), so it won't be long before we get to taste his creations again.
Golden in the glass, with aged aromas of soy and nuts looming over melon and peach notes. The palate's surprisingly energetic and youthful considering the maturity of the nose - rich and juicy with a light spritz and herbal undertones. Signature Shuhari texture (reminds me of white wine phenolics) and acidity in the bitter-sweet finish. Paired perfectly with our wagyu donburi. — 3 months ago
31st of 204 1l bottles.
They are extremely hands off with the wines
They say whatever the wines is like is not their fault😄😄
The wine is lovely, a little carbonic sticks with the mass for now, an unusual crown cork that makes the bottle even more rustic.
You can't tell the grapes neither the vintage from the label
Being in the South of Calabria you would aspect a tough and big wine to digest, but nothing could be farther from the truth
On the other hand when drinking you realise why the bottle is a litre rather than the conventional 3/4 of it
Crunchy red fruit, spices, smooth tannin and that mineral note that distinguish it. Long too
Such a good find, i was recommended by the owner of the Enoteca Les Vignerons in Trastevere, Rome who is a great expert on natural wines and this bottle gives him extra points in that direction.
Cheers Antonio🍷 — 4 days ago
2018 open December 2021. This is a solid (a very solid, indeed!) Willamette Pinot. Nothing like this comes out of Burgundy, and the French are poorer for it. Raspberries and nettles on the nose, with bright red fruit on the front of the palate. The fruit immediately surrenders to a dense tannic structure. Slightly sour/mineral finish. It leaves a puckery aftertaste that I find a little off putting.
However, when it comes to tannins, this wine punches way above its weight. This is a tipple you can serve to your Cab bigot friends — but don’t show them the bottle! Tell them that it’s an interesting Red Mountain Cab that you found in Washington State. See how long you can fool them. On the other hand, if you’re a Pinot aficionado, this wine may just be a little too heavy for your tastes. Personally, I like my Pinots to be a little more delicate. I’m giving this a 9.0, because it’s a very good wine￼, But it’s a little rough around the edges.￼ I suspect it will age quite well, though. — a month ago