Somm David T

Independent Sommelier/Wine Educator

9.4

70% Merlot & 30% Cabernet Franc. Decanted 2 hours and enjoyed over the next 2 plus hours. Cork near new.

I have waited patiently nearly 20 yrs to enjoy this 2005. While it is delicious tonight, it still has not hit its precipice. Might be another 8-10 yrs for that.

This is the second wine of Chateau Ausone. If you are not familiar with this producer, if they redid the 1855 Classification, their first wine would most certainly be a first growth and at the very least a second growth.

I remember reading the first/original review of the 2005 Ausone from Robert Parker. It read, “if you are over the age of 55, you have to decide whether or not to buy this wine.” It went on to a glorious 💯 point review. However, that original review was taken down some months into it. Was it taken down at the behest of Chateau Ausone? The review was reworded to take out the over 55 age & anticipated drinking window of 2040-2080. Most of Chateau Ausone buyers are older, higher income. Would that drinking window prevent them from purchasing it as Chateau Ausone is not an inexpensive bottle price? Not for the younger incomes. Question for the ages but it inspired me to buy three bottles of their 05 Chapelle d’ Ausone.

About a yr ago, I had their 02 Chapelle d’ Ausone. Strangely, that night it showed better than this 05 tonight. The 02 vintage was not a lauded vintage. Yet on that night, the perfect time to open it. This 05 needs more cellaring time and will ultimately be a better wine in another 7-10 yrs.

The nose shows; beautiful, ripe, somewhat floral fruits that are; dark cherries, strawberries, cherries, blackberries, black raspberries, black plum, sweet blueberries and raspberry notes. Mid berry cola. steeped fruit tea, gently baking spices-cinnamon, clove, nutmeg & beautiful vanillin, soft pepper, mix of dry & fresh herbs, tobacco, leather, graphite, volcanic ash, moist clays, limestone, amazing dark & red florals set is violets.

Medium plus resolved, powdery tannins. The palate glides with freshness and ripe, floral, juicy fruits that are; dark cherries, strawberries, cherries, blackberries, black raspberries, black plum, sweet blueberries and raspberry notes. There is no bite or a stringency, Mid berry cola, steeped fruit tea, gentle baking spices-cinnamon, clove, nutmeg & beautiful vanillin, soft pepper, mix of dry & fresh herbs, excellent mid, dark spices w/ some palate heat, anise, dark chocolate baking bar, coco powder, tobacco, leather, graphite,, limestone/sandstone, dry crushed rocks, grey volcanic ash, rich, sweet forest floor w/ dry leaves, moist clays, limestone, soft cedar to sandalwood, amazing dark & red florals set is liquid violets, amazing rainfall acidity, still has firm structure/tension, well balanced, great length and a finish that is w/o end and long sets on dark, dry tannins, heated, dark spice florals, earth and tarriness.

Add two points in 7-10 yrs. I look forward to my next bottle then.

Photos of; Chateau Ausone and owner-Alain Vauthier. That short rootstock featured center is around 25+ yrs old. — 4 months ago

Willie Carter

8.9

First off, just look at that color. Mesmerizing! A beautiful shade of clear deep red with almost no bubbles. At this point it’s reminiscent of a nice liqueur. A subdued nose featuring strawberries and sweet cherries. Plenty of smokiness and a little nearly stale bread.

Deep, rich, and almost nectar like. It’s such a delightful pour. 70/30 Pinot Noir/Chardonnay, with 10% of the Pinot vinified as still red wine from Verzenay. Disgorged in 2010 and still showing well. The acidity has certainly mellowed out making it exceedingly smooth.

The smoke travels to the palate but never overwhelms. Herbs really take charge here along with more autolytic notes. Yeast and whole almonds. The fruit grows more ripe as it evolves in the glass. A nice bit of ginger on the long and persistent finish. A rare, aged treat for me and one that definitely did not disappoint. — 5 years ago

Ericsson

9.5

Modern take on Ribera del Duero from select vineyards. The color is deep purple, indicative of the 60+ year old vine grape selection. An expressive nose with scents of black fruits, tobacco and leather. The mouthfeel is equally expressive with cherry, blackberry, oak, vanilla, and licorice. The tannings are soft for such a young Tempranillo, and it is not slander but quite the contrary, it allows for the elegant finish with finesse and length. Very exiting wine!
…
PS The mastermind/winemaker behind Aalto made his mark at Vega Sicilia for over 30 years. It is no surprise the wine is excellent; it will be exciting to see how the wine evolves over the next decade and how it will challenge some of the greatest wines produced in the region.
— 6 years ago

Dr. Owen Bargreen

9.7

The La Paciencia Vineyard was planted over the course of three years, with three acres each planted to Grenache, Syrah and Tempranillo. The 2015 Grenache from this vineyard is one of the best red wines from Washington that I have sampled from this warm vintage. This incredible wine was aged in a combination of neutral oak and stainless steel prior to bottling. The nose is completely intoxicating with exotic aromatics of blood orange, wild strawberries, damp earth, guava purée, and peat moss tones with wild blackberry that all take shape in the glass. The palate shows an incredible range of flavors, which include blood orange zest, forest floor, white truffle, red currant jelly and umami. The wonderful combination of saline and savory characteristics makes your mouth water and completely captivates the senses. Despite coming from a warm vintage, the level of acidity that vigneronne, Elizabeth Bourcier, was able to capture is highly impressive. Thjs thrilling wine is beautiful to savor now but has another decade ahead of it. Drink 2019-2029- 97 — 7 years ago

Doctor No

9.5

Wow. Amazing on day 2 (day 1 was dark red fruit and a lot of red bell pepper) with a nose that was like a raft of strawberry, raspberry and a bit of boysenberry with more subtle tones of bell pepper, tobacco and earth. No noticeable wood, ample acidity but not austere. Hits a sweet spot for Cab Franc. For history, quality, QPR - will take this over Rougeard any day. — 7 years ago

Randy Fuller

9.4

This medium-dark wine offers a nose of black plums, blueberries and blackberries along with aromas of earth, tobacco, cedar, clove and nutmeg. I understand that the three segments - Grenache, Syrah and Mourvèdre- were vinified in both barrels and tanks, with no more than six months of aging. Given that, it is understandable that oak does not take a more prominent position.

The palate is loaded with dark fruit and savory notes, and it has a firm tannic grip with lively acidity. I had it with some sautéed meatballs and Petit Basque cheese. It paired excellently. — 2 years ago

Alexandre Pagliano

9.3

I screwed up and forgot to take a picture of the bottle. The image is from their site. Very dark, blackish rubi robe, nose of blackcurrant, anise and tobacco, with crushed flowers. Dense, medium to full bodied, fine tannins and absolutely singing now, albeit no rush. Great red done in the old old world classical way. Great stuff !! — 4 years ago

with Adriana and Jose

Bobby Gilbane

9.9

Whatever day was today, that’s the day to open this wine. That’s my main take away. You could squirrel this away like some sort of miserly bastard waiting for the winter king to slay your enemies but who the F has time for that shit. Get on with your life, share this divine juice with as many people as possible so long as it’s no more than 3 and change the whole trajectory of your month. — 4 years ago

Jody's Mostly Natty

8.9

I straight up got a vegetal/broccoli nose. Seemed like a strange start so I did some research and this wine is whole cluster fermented so I feel like that is a plus in character for this natty wine not a minus. No vegetal notes on the tongue. This deep, deep, deep purple wine has a fruity and licorice flavor...sweet and bitter give and take. — 5 years ago

Matthew Cohen

9.4

The first German Riesling we ever sold. Always has a spot in my heart.

1er cru from young gg grapes. The more muscular of the two most known vineyards. I’m not going to try and spell it here.

Had pork in cider for dinner. Was in no mood for subtlety.

Nose is a big-un. Dense as heck. Stone fruit. Herbaciois but not vegetal.

Palate has great minerals but they take a back seat to the concentrated stone fruits. Still has that mineral grip. Bracing acidity keeps it fresh. So damned well made. Mountain stream freshness.

Needs 30 minutes to strut its stuff. And strut it does. Ass whips grosses Gewachs from all but the tippy top producers.

Bought from fass selections. — 6 years ago

Bob McDonald

9.1

Forgot to take a photo of the Half Bottle at No. 19 Restaurant at The Darling at Broadbeach on the Gold Coast. This was the 2017 William Downie from Gippsland. Interested to try this as Gippsland is the home of Bass Phillip, one of the most accomplished makers of Pinot Noir in Australia as is William Downie. This was more beetroot and earthy root vegetables than red fruits with classic Burgundian sappiness. A classy effort although has some developing to do. — 7 years ago

Ira Schwartz

9.0

Consistent quality year in and year out . The difference is how the fruit is presented. The 2015 version presents the same quality fruit and balance as previous vintages, the difference is the fruit is showcased in a fuller, rounder light in 2015. Lacks some of the focus that the ‘14 had that I prefer but in no way does this take away from the high quality of this wine. — 7 years ago

Doctor No

9.1

Will take exception to Antonio’s suggestion that this is the shy middle child - this opened up beautifully on day two into the same cherry, pomegranate, rose petal, and mint nose that Antonio got from Ama, with zest and mouthwatering acidity but no sharpness. Tannins are soft and the palate adds a touch of barley sugar. This will definitely come out of its shell, if given time. — 8 years ago

Daniel Bloom

9.3

Sometimes you take a blind chance and get rewarded.
N: Cedar, Rose, Woodsmoke(appropriately),Liquorice, tar. Chocolate.
P:Med bodied and not overly wooded(yay!) Slavonian botti for 36 mo.excellent acid tannin balance, lots of sous-bois, tomato, mint,
Chocolate. meat. As it airs, the palate is richer. Nice work here.
I looked them up and see the Riserva spends half it’s time in smaller barriques. No thank you. Without gloss, this really shines.

Deeelicious on a smoky night.
Thanks@ Garagiste. — 3 years ago

Jay Kline

9.3

Presented double-blind. The wine pours a deep, ruby color with a near opaque core. Medium+ viscosity with significant signs of sediment. Moderate staining of the tears. On the nose, dark fruits are predominant with some purple flowers, tobacco, subtle pyrazines and a touch of earth and baking spice. On the palate, the fruit set is confirmed. The wine is dry with medium tannin and medium+ acid. The finish is very long and savory. I believe a significant amount of new French oak is being used. Based on the aforementioned, possible varieties are Merlot, Cabernet Sauvignon, Cabernet Franc or some combination of Bordeaux varieties from either France or California. While the fruit is no-doubt abundant, there is hefty structure and a complexity that makes me lean towards the Old World. And now that my head is there, it’s very hard for me to get outside of Pomerol and I think the fruit is more of a result of the vintage. So I went with it, calling it 2009 Pomerol from a great producer. Welp…I was close and probably a huge compliment to Amuse Bouche since I think this wine is supposed to be their take on Pomerol. A very sexy wine that is drinking very well right now without a decant. — 4 years ago

Phil Kessling

9.0

New arrival in the shop but had to take a bottle home. Coravin the first night, it was closed and a little bitter on the finish. Pulled the cork the next night and it was a different wine. Tart fruit and great minerality, 14 ABV but didn’t drink hot. No RS. Gong to let the other bottles sit for a while. — 4 years ago

Tom Elliot

Founder Northwest Wines

9.1

A couple-few years beyond where I’d *normally* enjoy most dry Rieslings but no problems here. Has fullness, power, concentration, length, class, and a few more years aging potential. I don’t much care for botrytis in dry wines, and there’s a bit here to take it down a notch for me, but still in balance, and a pretty outstanding wine. The back label designates Spätlese trocken. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

Happy Valentines Day!

If you have not looked for this wine on WineSearcher.com or other, you should. Dan Standish has no American Importer. However, you can mail order off his list. Good luck with the Australian/United States import costs. Very prohibited.

Most quality Barossa wines take 15 years in bottle to show their ultimate beauty. Dan’s wines are no different. His Estate vines are 100 years old and produce 500 pounds of fruit per acre...very concentrated. Contrast that to extremely expensive & high quality Napa fruit, those Napa producers are at 2,000-2,500 pounds per acre.

We visited Standish in April 2017. We found Dan to be extremely talented & definitely marches to his own drum. He is salt of the earth and has traveled & worked in many of the world wine regions honing his craft and landing as Torbreck’s Winemaker in Barossa before starting, “The Standish Wine Company.”

As good as the 04 is tonight, it has 15 years of good life ahead...properly stored of course.

The nose is very intoxicating. It is a nice blend of purple, black & blue fruits. Mulberries, olallieberries, boysenberries, black plums, plums, blackberries, dark cherries, deeply extracted raspberries, some baked strawberries, black licorice to anise, dark fruit cola, black olive skin, medium dark spice, black pepper, charcoal, graphite, dry tobacco & underbrush, some bay leaf, alluvial soils, grey volcanic minerals/limestone with fresh & only slightly withering, purple, dark, blue florals framed in violets & lavender.

The body is full, rich, ripe, lush and creamy on the palate after a two-hour plus decant. The structure, tension, length and balance are a little short of its peak and will hold there for 5-8 years. It’s a glorious glide on the palate. The fruits are ripe & lightly baked. Mulberries, olallieberries, boysenberries, black plums, plums, blackberries, dark cherries, deeply extracted raspberries, some baked strawberries, cherry kirsch, red & black licorice to anise, dark fruit cola, black olive skin, the dark spices are heavier on the palate & bring just the right amount of heat, sweet, dark tarriness, black pepper, used, dark expresso roast grounds, charcoal, graphite, dry tobacco & underbrush, some bay leaf, alluvial soils, grey volcanic minerals/limestone, moist clay, with fresh & only slightly withering, purple, dark, blue florals framed in violets & lavender. The acidity is round, flush & perfect. The long finish is a unique even balance of; lush fruits, spice, herbs and earth that persists on the palate for minutes.

Photo on the left of Sofia’s 2 dozen long stems. Love you so much!

@Oswald — 6 years ago

Ellen Clifford

8.9

No makeup pretty wine. The beverage is purple as it’s label and also tastes purple-y if I may say so. There was surely some oak at play, something cocoa-y and a touch blackberry jammy. It’s a wine I’d take to a Cure concert. I don’t mean to drink. Just personality wise I feel like it would listen to the Cure. If only wine could dance. — 7 years ago

Shay A

9.6

Part 1 of the final and main event for the Fall WNH. The most spectacular lineup of wines I’ve ever seen, and an overall wonderful ending to an amazing trip with fantastic people.

A baby, but already strutting its power. This is no doubt a modern take on Bordeaux with more rich/sweet black and blue fruit than others, but it reigns in before it gets too Nap-esque as the fruit is more underripe. Mid palate and finish show dark chocolate, bay leaf and a touch of leather. Because of the style, not too adverse to opening now with a 2-3hr decant, but this will improve for many years. Bravo, @Mike R . — 8 years ago

with Mike, David and 4 others