Very good red blend — a month ago
2014 vintage. A blend of 53% Cabernet Sauvignon and 47% Merlot. Before the Lorenzetti family took over, Pédesclaux was a perennial underachiever. They made huge investments to improve the quality and 2014 is maybe the first that lives up to the Grand Cru Classé status. The nose has good Pauillac typicity with cassis, lead pencil and some cedar. Good concentration of dark fruit, ripe and round, with ripe tannin and good fresh mineral length. While it is no match for the 2015, 2016 and especially the 2018 and the spectacular 2020, it is a great effort at a very reasonable price. Tastes good already, but will benefit from further ageing. — 18 days ago
Nice 180 spin from that Project 18 , now I need a 🥩! K&L notes Many folks are very much aware of the La Rioja Alta "Viña Ardanza" bottling. In contrast to the Ardanza, the "904" contains Tempranillo and Graciano (no Garnacha) and is every bit as traditional. It sees aging in used American oak barrels for 48 months, racking twice a year, and then further aging in bottle. The wine always has a sumptuous, velvety texture, with more bass notes in place of Ardanza's higher toned, red-fruited profile, and a lovely, meaty savor to the wine. 96 points Tim Atkins: "A typically complex, age-worthy blend of Tempranillo with 10% Graciano, this is mostly sourced from cooler sites conferring higher acidity. It more than lives up to the excellent quality of the vintage, — a month ago
Lives up to its name...creamy, buttery...nivrr — a year ago
I’ve seen mixed reviews on this wine and must advise to properly aerate this bottle. Initially the nose is tight and the pallet a little too acidic. After about an hour though, the wine really opens up to scents of blackberry, raspberry, sweet tobacco and cocoa. On the pallet there is red plum, raspberry, blackberry, and vanilla with a medium plus body, medium alcohol, medium acidity. The wine is dry with a sharp dark chocolaty finish. Definitely not a pop and pour kind of wine despite its youth. If you have the time to spare the wine will pay dividends, both, in tasting experience and value.
PS This a high altitude wine; grapes grown at over a thousand meters above sea level in the Andean Slopes, and I’m tempted to correlate its initial tightness with it; however, there is no evidence to back it up my assumption. May be just a myth, but cheers to myths! — 8 days ago
A beautiful cherry red with light violet specks throughout. This is a yet another of that wonderful 2015 vintage for Brunello and it lives up to the hype. The cherry on the nose is rather intense with stewed plums and lavender. This nose just keeps going and going. Boysenberry and licorice combine with plenty of spice. Lovely stuff.
Yes, these can be held for several more years but there can be fun to drink now. Still with that youthful energy going on, it’s a blast right now. Chewy tannins with nice acidity. On the palate, there’s more cherry with cranberries and black coffee. Tobacco with dried herbs and just a little subtle touch of old leather. A little austere but that’s always a positive. Long finish with spice and more herbs. Drink one of these every year if you can. — a month ago
Super earthy, musky, soil, leather. Reminds me of my grandfather. He owned 100+ suits. And even more cologne. Miss him.
The grippy tannins and balance with acidity shines here. Great fruit and slight baking spices as well.
Great overall balance here. Straight kool-aid. Juice.
Love the story and resilience of the producer as well. — 2 months ago
Wild species of Chenin I did not know could exist in nature. Winemakers Chad and Bree (ala Minimus Wines) call it “Noble Dry.” The honeyed vibes of Noble Rot you’d get from dessert wine, not a drop sweet.
Pours a glowing walnut of light copper Irish whiskey. Aromas a thousand layers deep smell like a thousand layers of baklava topped with apricots and chopped pistachios, soaked in rose water. Flavors of dried apricots, blood orange, and burnt caramel creme brûlée.
Find yourself a slab of stinky dank blue cheese and get exploring. — a month ago