The I.e. Wine Company
Produttori del Barbaresco
Barbaresco Nebbiolo 2018
Out to dinner with my parents last night and I was trying to find a wine that would make everyone happy. No it was not going to be the greatest pairing, but my objective was family happiness. I had previously opened a 2016 at home that they enjoyed, so I knew this would be a safe bet. The 2018 is drinking surprisingly well for being so young. While this was a nice bottle, it will be better with a few more years. If 2018 is your only option, I suggest a bit of time in the decanter.
Produttori del Barbaresco’s website offers a good bit of historical information on their wines — A cooperative founded in 1958, now has 51 members and controls more than 100 hectares (250 acres) of premium Nebbiolo vineyards in Barbaresco. Each family is in full control of its land, growing Nebbiolo grapes with centuries old skill and dedication. They produce a blend harvested from multiple vineyards, but in great years they will produce 9 single vineyard wines. I still need to try one of those single vineyard wines.
Facts: 2016 Produttori del Barbaresco. 100% Nebbiolo. Bottling date was April 2021. 15% ABV, but despite the number it does not come across that high.
Rule #4 Sometimes wine pairing importance comes second. I have to remind myself that not everyone I share a bottle with is as obsessed about wine as I am (i.e. my parents) — they just want to enjoy our time together with a nice glass of wine.
— 4 years ago
Domaine Faury
Côte-Rôtie Syrah 2012
From Littori ca. 2018. Had 2012 with lamb sirloin on Thanksgiving Day 11/26/20. Very beautiful nose, unlike anything else, with no associations. Surprisingly thin — i.e., it’s medium bodied, with fine tannins and mouth-watering alcohol. Body thickens as it warms. Finish tastes of blueberries, followed by chocolate pudding long after. — 6 years ago
Yvon Métras
Beaujolais Gamay 2017
Popped, tasted, then back in the fridge it went, and by golly did it shine the next day! Notes mirrored the first time I had this - red fruits, floral, herbal, but now with heaps of briny elements. The brininess and acidity on the palate was so mouth-watering. Kept me going back for more and before I knew it, there was none left. Breaking my own rule for wine (i.e. meant to be shared) has never felt so good. Darn you, Metras!
My only issue with this bottle is that it felt a little more "natty" than the first, which could be a product of the extra air. If you look back at my previous notes, it's already got a pretty feral element, but this had a sort of "beany" savoury finish that I see a lot in natural wines. Still, it doesn't dominate.
NB: According to Wineanorak, this comes from a parcel in Fleurie that was taken out of the cru classification because it was too high up (500m). What?! 😅 — 7 years ago
Apothic
Winemaker's Blend California Zinfandel Blend 2015
Creamy, cherry, medium+ body, very very drinkable I.e. noted to self this is a good ‘sessions’ wine. This was wine I bought on my 1st trip to Pittsburgh re living there — 8 years ago
Abbaye de Lérins
Saint Honorat Vin de Pays de Méditerranée Rouge Syrah 2012
like a classic syrah it’s full bodied but still tastes like berries and is perfect for any kind of casual evening i.e. slumber parties — 9 years ago
Domaine Leflaive
Bienvenues-Bâtard-Montrachet Grand Cru Chardonnay 2005
The 2005 Bienvenue-Bâtard-Montrachet Grand Cru came from an original bottle, i.e., not reconditioned at the Domaine due to premox problems. It has a rich and concentrated bouquet, with hints of wild honey intermixed with white flowers and broom. It shows a wonderful definition, a hint of candy floss emerging with aeration. The palate is very well-balanced with great poise, a silver thread of acidity and a dash of white pepper and crustacea towards the sustained finish. Outstanding. Tasted at Clarette in London. (Neal Martin, Vinous, June 2024)
— 2 years ago
Château Grand-Puy-Lacoste
Pauillac Red Bordeaux Blend 2011
Happy Labor Day holiday weekend in the USA!
We’re enjoying a night off from studying while sipping a lovely Château Grand-Puy-Lacoste 2011 paired with a grilled steak, baked potato, green beans, and mushroom / zucchini kabobs. Soon (and sadly) we’ll have to say “au revoir” to summer.
Château Grand-Puy-Lacoste is situated on the left bank of Bordeaux, i.e., west of the Gironde Estuary, in the commune of Pauillac. Soils here are gravel-based, and free-draining, ideal for ripening the late-ripening Cabernet Sauvignon grape, which dominates in this Bordeaux blend.
Pauillac is known for producing age-worthy, structured Cabernet Sauvignon wines due in part to the growing environment. No wonder it’s home to 3 out of 5 first growth wines in the 1855 classification, including, Château Latour, Château Lafite Rothschild, and Château Mouton Rothschild. This particular wine ranks highly, as well, as a fifth growth and understandably so.
Based on our research the 2011 vintage in Bordeaux seemed to fast-forward many typical growing processes and timelines; grapes were budding and ripening ahead of schedule with warmer temperatures early in the season followed by notably cooler temperatures in August, ahead of harvest.
It’s remarkable how variable seasonal conditions can affect a wine’s profile, especially in less consistent climates like Bordeaux where vintage variation is a serious thing… still, this wine is lovely.
It is deep ruby with a medium (+) intensity of developing aromas offering notes of ripe blackberry, cassis, black cherry, plum, black licorice, anise, violet, tobacco, leather, clove, nutmeg, cedar, pencil shavings.
On the palate, this wine is dry with medium (+) acidity, high tannins that are ripe and smooth, a medium (+) body, medium (+) intensity of flavors consistent with the notes. The finish is medium(+).
This is an excellent wine that is drinking well now and could age further.
Cheers to the beauty born in 2011 in Pauillac AOC with this Château Grand-Puy-Lacoste! — 3 years ago
Paul Jaboulet Aîné
Pierre Aiguille Gigondas Red Rhone Blend 2017
While this doesn’t make an impression like Saint Cosme or charm quite like Gour de Chaulé, this is noteworthy for its accuracy and QPR. Let’s try not to overthink this wine. It’s quaffable and tastes like Gigondas from 2017 i.e. abundant red and dark fruit with good structure and silky texture. Continuing the trend towards higher quality, this is yet another example of Caroline Frey’s philosophy taking over at PJA. — 5 years ago
Poderi Dal Nespoli
Vigneto di Prugneto Sangiovese di Romagna Superiore 2017
This is a present from a friend from Emilia Romagna. First encounter with this appellation so I'll give a note against what I've already tasted with sangiovese.
The nose is very mineral with gun powder and pencil lead at first. The usual markers of sangiovese I know are lurking in the background, i.e. Almond and cherry. There is a bit of a toasty note that suggests some oak barrel aging too. The palate is very intense with a strong acid backbone, cherry and almond all along for a more usual sangiovese little tune, some grip and a cool and fluid matter, a bit of tannins and a long fruity finish with a bitter component on the sides in the end.
This is rather well crafted and calls for a more thorough inspection of what Emilia Romagna has to offer. Off we go!
Edit: this was a perfect way of celebrating my 100th Italian wine in here! — 7 years ago
Envinate
Lousas Parcela Seoane Mencía 2019
Baby’s 1st parcela unica and gotta say, it delivered! I like the Envinate Lousas wines—they’re always pretty good but usually a bit green and not profundo imo. This one started that way but as it opened, the high acid rolled off to reveal an extremely terroir driven wine, ripping w tension and minerality. The Lousas mencias usually give fancy n rhone vibes to me (i.e. entry level jamet), but Seoane had more of a juicy mineral burg thing going on (think Irancy) than a meaty rock thing. The bride observed wisely that this wine tasted very mineral and oceanic, but more like a seaside cliff than a briny beach. — 3 years ago
Riecine
Chianti Classico Sangiovese 2014
Red fruits i.e. cherry, raspberry& cranberry. Silky and elegant on the palate. Great Chianti Classico. — 8 years ago
Gargiulo Vineyards
Five Seventy Five OVX Cabernet Sauvignon 2012
PNP
Expected much more enjoyment, based on previous Vintages of this wine from Gargiulo Vineyards.
The 2012 575 OVX Cabernet Sauvignon, Oakville Estate Vineyard; tastes“thin” when to other Oakville Cabs in this price range; I.E, Maybach Materium, Schrader Beckstoffer Cabs, etc.
Disappointed, can’t report much here, sorry.
Cheers 🍇🍷 — 8 years ago
Barefoot Cellars
Deliciously Sweet California Red Moscato
I wish I had a more sophisticated palate, but I love love love this wine. It goes well with everything. I love that it tastes like it has some depth to it (i.e. it's not like a typical "White Zinfandel" type of taste), but at the same time it's not strong like an actual red wine. I prefer it room temp. — 9 years ago
Vanessa
Weingut Wittmann is a longstanding member of the VDP – an association of quality-minded producers in Germany who impose upon themselves more rigorous rules than are imposed under German wine law, in pursuit of excellence, authenticity, & a purity of terroir expression.
This is the “GG” 2021 Wittmann Morstein Riesling, made with fruit from a Große Lage-designated vineyard site (i.e., Morestein) pursuant to the VDP classification system, which means it’s a top quality site, akin to a “grand cru” vineyard in Burgundy, capable of producing fruit for age-worthy wines of distinction.
We’re drinking it in a youthful (and still delicious!) state now – stored in the right conditions, it could age for a decade+…
In appearance, this wine has a medium lemon hue with medium (+) intensity of precise and lifted aromas and flavors including white peach, apricot, mango, kumquat, green apple, lemon peel, lime zest, blossom, honeysuckle, wet slate, flint, oystershell, saline, and petrol notes.
The palate is bone dry with medium alcohol (12.5% ABV), a medium body, and racy acidity.
It’s elegant, angular, & nuanced.
We’re pairing it with grilled, spice-rubbed pork tenderloin and roasted brussels sprouts. — a year ago