Ellen Clifford

8.9

Arneis always strikes me as a softer wine—this one make me feel like I’m tucked into clean linens after eating a peach cobbler. The air is warm but not hot, it’s an early summer breeze in a glass, soothing without being basic. Is this a citric finish? Yeah. Is there an orange grove one field over and a honeysuckle trellising its way up the walls, right outside your crisp linen sheets? I think so. This is one of those wines that really grows and tells you more the more you lie still and listen. — 7 months ago

Adriana Fabbro

9.2

At East Bay Nasty Women Pinot Noir tasting. This might have been my favorite of the line up. I immediately, confidently (and very incorrectly) called Burgundy (Cote de Beaune) based on the texture—lithe with silky tannins that are ever so slightly rustic on the finish. Lovely purity of fruit - tart red cherry, rhubarb. Savory/herbal finish reminded me of the Sonoma Coast. At one point, the fruit ripeness would have screamed new world but with warmer and dryer recent vintages in Burgundy, that’s no longer a given.

This producer, like nearly everyone else in the world making Pinot outside of burgundy, cited Burgundy as their influence and has spent a good deal of time there, but in this case it really shows. Of course, there are likely details that make this uniquely Mornington-Penninsula-esque and I can’t pretend that I’ve had nearly enough Australian Pinots (shame on me!) to tell you what those are. This is one of the coolest growing regions in Australia, and these vines are grown in soils with a high % of sand.
—-
Found this photo via search as I forgot to snap a bottle shot. I *think* the vintage was 2016. — 2 years ago

Tim Lepczyk

9.8

Just the right mix of fruitiness and dryness as you’re drinking outside at dinner with your little kids and they are yelling and asking for your attention and slamming things and all you think is “God damn, this wine is just right.” — 4 years ago

Paul H

9.1

So I was lucky enough to go to Cuba recently. Such an amazing place with the most wonderful people you ever want to meet. With that being said wine was not abundant in most places. Our travels found us in an out of the way place well outside the the old town area. Out of the couple of bottles they offered we went with this one. It was a lucky guess. It had a very pleasant nose of light red fruit. If I had to pick cherry would be the most dominate. It drank very well with subtle red fruits, licorice and to me a bit of earth notes and leather. I will be honest that depending on the company and location sometimes my ratings are higher and this may be one of those times. But overall I really enjoyed this wine. I don’t think I am too far off on this one. Hope you try it and like it as well. — 5 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. — 2 years ago

Jay Kline

9.1

I have so little experience with this variety outside of the Jura and even then, it’s pretty limited. But when you get offered a couple bottles of Trousseau from Sandlands, 1) you don’t pass on it and 2) you can be assured that it’s probably going to be a very nice example. Yes. Popped and poured, consumed over two days. Best on Day 2. The wine pours a strikingly light ruby color, almost pink with a transparent core and a glistening, watery rim. Medium viscosity. High intensity. The nose is predominately red fruited with raspberry, strawberry, fresh herbs, porcini mushrooms, some spice. On the palate, the wine is dry with medium tannin and medium+ acid. A featherweight. Confirmed the red fruits and herbs, there’s also a sort of watermelon and kiwi fruit thing too. Long finish. Impressive texture. The wine is absolutely balanced. Hard for me to say how I think this will age…but I would probably enjoy over the next five years. — 3 years ago

Bob McDonald

9.5

Found this bottle by accident in my cellar not thinking I had any left. Barrel ferment characters - nutty and mealy notes. Lemon cream on the palate, and, as my previous notes, reminiscent of a Grand Cru Corton Charlemagne. I have said it many times before but the best New Zealand Chardonnays are world class. Still fresh and tastes young - nothing like 8 years of age. The following day funky slightly smelly aromas like old tea towel. Decanter Magazine (UK) awarded this wine in 2014 I think, the best Chardonnay outside Burgundy. — 5 years ago

Jay Kline

9.3

Brought to Tasting Group, popped and poured, and then served double-blind to the group. In the glass, the wine pours a transparent ruby color, with no signs of sediment. Medium+ viscosity with significant staining of the tears. On the nose, the wine is redolent of dark fruits, black pepper, olives, olives, and olives with some purple flowers and gravelly minerals added to the mix. On the palate, confirming the fruit and non-fruit characteristics. The wine is bone dry with medium tannins and medium+ acid. Due to the non-fruit characteristics, it is very difficult to place this in the New World, although there are some new producers, making wine similar to this. That being said, it’s hard to get outside of the Northern Rhône, vacillating between Côte Rôtie, Cornas, and Saint Joseph (no one in the group felt the oak was lavish enough for Hermitage). There were good arguments for each…and then the reveal. What a joy to drink this. Too bad even the “Les Iles Feray” has become near unobtainium. If someone wants to experience what Northern Rhône Syrah is supposed to taste like, this would be a contender for Exhibit A. The 2019 “Les Iles Feray” will be enjoyable for many years but I think this should be enjoyed in its youth. Drink now or over the next 5-10 years. — 2 years ago

David T

Independent Sommelier/Wine Educator

9.4

I might have mentioned this in a previous Felton Road post. If you haven’t tried this producer and you love White Burgundy, Burgundy & Ca Pinot, you owe to yourself to find a bottle(s). The fruit Nigel and his team produce is top shelf & some of the best acidity I’ve had. This is better than most more expensive CA Pinots & Burgundies I’ve had & their offering’s are in the $50-$65 range.

I love warm day & cool night Pinots. This is the climate of Central Otago. Their fruits are nicely ripe with acidity for days.

The mouthfeel is glorious, sexy and elegant. The blackberries, black raspberries, black plum, raspberries and strawberries really sing. This 16 is young & I’d hold it another 3-5 years for better things. Think it hits 95-96 at that point. This still shows some stronger spice & cinnamon stick at this age. Dark soils, underbrush, some savory meats, a dash of herbaceousness, tree bark dipped in sap, mixed mid fruit cola. clove, some vanillin with amazing, bright florals that are dark, fresh; red, blue, purple set in violets. Perfect acidity and an elegant, ruby, well balanced, smartly polished finish that sings on the palate for minutes.

Photos of; the view from their property in April 2017 which, is their fall, outside fermentation tank, my walking the property with owner Nigel Greening and my wife enjoying her walk around the property. — 4 years ago

Bryan Hopkins

8.9

I have long been an admirer of Germain-Robin, and I like this product, but considered as an absinthe it is a very uncharacteristic example. Prominent scent of lemon with spearmint and fennel, slighter lemongrass. The taste gives more mint and anise at first that quickly develops into lemon and leaves lemon on the finish. Think of this as as what the label says, an “aromatic brandy distilled with herbs and natural flavors added,” and it’s quite pleasant. Think of it as an absinthe, and you are likely to be left thinking that it is not what an absinthe should be. But I often enjoy experimentation outside the boundaries of a genre. The fact that it is made with an apple-honey mead as the base adds to the novelty. — 5 years ago