Soaked Winery
Tenuta Col d'Orcia
Riserva Brunello di Montalcino Sangiovese 1978
Pop (with a durand) and pour. Cork soaked 95% of the way through and slightly pushed out. Notes from 45 min open. On the nose: lovely aged brunello, with roses galore, leather, dried blood orange and raspberry, strawberry and tomato leaf, cola... On the palate: good acidity, black raspberry, dark blood orange, soft bitter notes, good density and a tangy finish with a wisp of finely grained tannin. Very good. — 4 years ago
Robert Mondavi Winery
Reserve Napa Valley Cabernet Sauvignon 1976
Hints of Maple Syrup in the nose.
This is still very fresh. Ripe, juicy; blackberries, black raspberries, black plum, dark cherries, black plum pudding, strawberries, notes of blue fruits, dark spice, black licorice, mid berry cola, clove, nutmeg, cinnamon, vanillin, anise, cedar to sandalwood, dry herbs, mint/eucalyptus, used leather, dry, crushed, rock powder, notes of maple syrup, caramel, dark, red withering rose petals with violets, waterfall acidity and an elegant, balanced, softly tensioned, well knitted, smartly polished finish that lasts minutes.
Color is still dark. Cork came out whole with a Durand but was completely soaked.
What a treat to drink well stored old Napa Cabernet. Will hold another 3-5 years.
Bottle semi-recently acquired from the property via a Somm buddy. — 8 months ago
Bodega Comando
La Bruja Avería Rozas de Puerto Real Grenache 2015
To me good wine stands out from average wine when I can sense three things from it: time, place and intention.
This rustic garnacha clearly carries these three indices.
The top layer of smell is rustic- farm, soil. Sticking my nose in the glass I'm greeted with a maraschino liquor soaked cherry wood barrel.
The palate tells me it's been maturing and mellowing for three quarters of a decade - this is mature but eagerly waiting to be opened. There aren't layers to this- it's straight forward, direct, open and expressive. Elegant in it's simplicity but certainly not posh. Dry, but very much alive, like the garrigues that was once rooted where this vineyard now stands. This is central Spain. — 2 years ago
Angiolino Maule
I Masieri Veneto Garganega
Reductive nose touch of some candy i can’t peg, touch extra skin gives it more complexity than typical citrus soaked Soave very fun ride — 3 years ago
Rene Rostaing
Ampodium Côte-Rôtie Syrah 2015
Drinking beautifully with a Northern appellation feel to it, more Brune and schistous to me. Would love to know all the lieu dits that contribute and their proportion in the final blend. Its darken fruit profile, meaty/smokey and forest notes make the argument that it’s of northern origin. Its opening up for now there’s a rich stream of dark black fruits reminiscent of Black raspberry liquor, soaked plums, almost prune, and overripe black berry/cherry. There’s still freshness to the fruit however, nothing ox’d or decaying. Singed cedar, leather, ash, roasted meat and animal come next, followed by the garrigue and bacon fat. Threads of eastern spices and of course pepper. It elusive now, the aromas coming and going. Palate has some lovely richness and bones to accompany it well, never pushy, always with restraint and nerve. Reminds me of Barolo. Great “basic” cuvée for Rostaing this vintage. Day 2 this really got going, much more harmony and focus on the nose. Loads of bitter root and pastille notes developing among its dark content. Very delicious — 5 years ago
Mount Langi Ghiran
Mast Rare Reserve Block Shiraz 2002
Stopped off at a lifelong friends apartment. He likes wine but it does not go beyond that. Says to me after pulling several bottles ( including 2 Rockford BP) from the corner of a very warm room, “What should I do with these wines?” Trying to remain calm, I said , “I think you need to open one.”
Surprisingly, the cork was intact, but totally soaked to the top. What we encountered was a red/purple wine that looked like it was bottled a few years ago. The nose was big and full of dark fruit along with some oak but zero alcohol Taking a small taste I was absolutely taken back by the juiciness & deep plummy flavors swirling around my mouth. I noted very little secondary flavors but the level of acidity shocked me. Tannins were soft and the fish was modest. — 10 months ago
David T
Independent Sommelier/Wine Educator
It’s a night of first year consecutive decades, 90 & 80. Enjoyed in reverse order
From the same technical team as Leoville Las Cases.
Another great Clyde Beffa direct purchase from the Chateau or Negociant.
Still ripe older Bordeaux fruits with smoothed out lead pencil. Blackberries, black raspberries that lean into pudding, black plum, darkest, cooked cherries, raspberries edges, baked rhubarb and hues of poached strawberries. There is nothing that bites back. Dark chocolate, smooth mocha, caramel, soften baking spices-clove, nutmeg, cinnamon & vanillin, old tobacco w/ ash, used leather, dry top soil, limestone powder, black licorice to anise, dry river stone, fresh & withering dark, red flowers, amazing, rainfall acidity and a well; balance, structured, knitted and smartly polished finish that lasts 90 seconds.
Steak slow cooked in the oven at graduating low heats and then seared at 1300 degrees, 30, 30, 30 & 30. .
“The Truth is Inside” is an expression about the very bottom of a bottle of wine. Tannin soaked & it never lies. Typically the best part of the bottle. 93 that lands 94 in truth. I always leave two-three inches of wine in bottle just because it is always slightly better than the rest of the bottle. It is more concentrated. — 6 months ago