Rather suddenly, and without much explanation, Bordeaux found itself in the middle of my crosshairs as being the next place I wanted to conduct a deep dive in. With this shift in my general attention from New World to Old World I began to do more research on the various appellations, prominent chateaus, and nuances of Left Bank and Right Bank, as well as compile a spreadsheet highlighting specific bottles I wanted to seek out. For a reason unbeknownst to me, Château Ducru-Beaucaillou was the producer I wanted to start my deep dive with. I researched the history of the chateaux, learned about their wines, priced out vintages that were immediately available for my acquisition, and added it to my Bordeaux spreadsheet, waiting for the time to pull the trigger and purchase a bottle (or two) to start the trek with. As far as wines are concerned it was all I could think about: Ducru-Beaucaillou. Apparently, the mere act of researching a chateau left me beguiled, craving a wine I had never even had before! With all of this research in mind I’ve learned over the years that as much as I thoroughly enjoy researching and trying wine, it’s certainly more enjoyable to share the knowledge and the experiences with others. Enter @codyuzzel, who has heard more than his fair share of my wine ramblings over the years. One day we began discussing Bordeaux, Left Bank v. Right bank, and changes in our thought patterns about the region over the years, which eventually lead him to asking the million-dollar question: Are there any producers you’ve highlighted that you’re particularly interested in? I told him that Ducru-Beaucaillou was in my crosshairs, along with a handful of other producers that I’d explore once I’d tried Ducru. That’s when he texted me the picture; a picture of him holding a glorious bottle of 2012 Ducru-Beaucaillou. “I took this pic before we started this conversation.” Given the serendipitous nature of this occurrence he extended an invitation to pop the cork upon our next meeting, which is interesting in and of itself given that I had been thinking about visiting him at the wine bar just earlier that day. It’s moments like these that truly make the wine journey a sweet and rewarding one. Thanks, Cody, for your generosity and epic invitations.
Anise, graphite, plums, and blackberries. Very polished and very delicious. — a year ago
I am enjoying sampling PN's from different regions...Central Otago offers some nice selections..as always vintage depending...but I have found the 2015's to be quite nice!
This wine is New World in style...damp earth..mushrooms..bing cherry..mild oak...nutmeg..cinnamon...mild acidity..presents with a decent long finish!
Revisiting this post vacuum pumped and put in the fridge...this has opened up even more...enjoying the earthiness of this wine! — 2 months ago
Unfiltered hazy gold. Strong and acidic with a campfire undertone covered with bright green apples and honeysuckle. — 7 months ago
Coffee, vanilla, chocolate and caramel flavors really shine in this dark masterpiece — 4 years ago
Nose of baked apple dipped in vodka, with hint of peat and menthol, and a touch of oily aldehyde. Taste is surprisingly smooth. Nice honey flowering note, just a tiny bit of spice and zest, some stringent gasoline, and wood chips. What a smooth beauty as a young bottle. I will have her every evening. — 2 years ago
Smooth and well balanced with soft tannins. Hints of dark fruit and chocolate. — 2 months ago
Four months ago I visited the exciting newcomer to Texas and our first serious natural wine shop - Southold Cellars. Our spring allocation tasting was led by Adrienne Ballou, assistance winemaker. After I left, I learned Adrienne was just about to release her second vintage under her personal side project, Lightsome. I didn’t give it much thought but recently was persuaded to try her Tourigo Nacional.
I’m really stunned. This is easily the best Texas wine I’ve tried. It’s not even close really. And I’d be surprised if Adrienne recognized how good this is.
The aromatics are stunning and elegant. What you get from the best Cru Beaujolais. Sour wild blueberries, macerated raspberries, and iodine. Significant stem inclusion - it’s the flesh of Gamay and personality of cool climate Syrah. I can’t wait for what’s next from Adrienne.
Side note: I since learned Eric Texier went bananas for this wine at our WildWorld Fest in Austin this year. I’m not crazy — 2 months ago