Lovely rustic and aged Brunello that showed nicely but was lacking acidity. Not much power or punch left. Still good with beef — 3 months ago
I’ve been reading & hearing about this rising Burgundy star for awhile. It was time.
The first thing I would say about this bottling is it is still very young. A few years will improve it greatly.
While young, it rides the French Burgundy & Sonoma Chardonnay fence with great balance between the two. The wood use isn’t big, just more than I like at this point for burgundy. I think that will soften in time. They use about 20% new for their Bourgogne Chardonnay & 30% for their higher end whites.
The nose is cream soda with a touch of ginger. Green apple, pineapple, lime candy, elegant minerality, soft chalkiness, sea spray, sweet butter, vanillin, sweet volcanics, yellow lilies, spring flowers with a touch of cut greens.
The body is round with good viscosity. Really beautiful. Drinks like a nice Meursault. Cream soda with a touch of ginger. Green apple, pineapple, lime candy, white peach, hints of grapefruit with a touch of sugar, honeysuckle notes, elegant minerality, soft chalkiness, sea spray, sweet butter, vanillin, herbal characteristic, sweet volcanics, yellow lilies, spring flowers, fruit blossoms with a touch of cut greens. The acidity shows the strength of the vintage. The finish is; perfect balance fruit & earth, elegant with excellent polish that persists several minutes.
Get it while you can. They produce several wines and only make a total production of 3,000-4,000 cases depending on what the growing season brings.
Photos of; long shot of their Domaine, father and son winemaking team of Bernard and Pierre Boisson, a near perfect cluster of Chardonnay grapes and the family (Pierre, Bernard & Anne) tasting in their cellar. — a month ago
Had with fatty pork shoulder, beautiful acid cut through. Delicious, crisp, drinkable. — 3 months ago
Vivid ripe fruit and earth tones create a wonderfully balanced expression, with smoky mineral depths on the palate, contrasted by waves of soft textured raspberry, spice, and a tension-filled finish that goes on and on. Dare I say a baby Brunello? $25.00 (Eric Guido, Vinous, April 2020) — 3 months ago
Soft, silken goodness! Old Rioja is one of my guilty pleasures. Tobacco, leather, medium weight. Age has only partially completed its work... acid/ fruit balance .... tannins are resolving, sharp notes are becoming round and supple. This wine sings with roast pork shoulder. — 2 months ago
First wine of 2020! (not including Charles Heidsieck ‘06, Bérèche Brut Reserve & Macle ‘09 after midnight on NYE).
Drank on New Year’s Day with roast pork shoulder, spiced gammon, roast potatoes, apple sauce and a cider & onion gravy.
No tasting note but the wine was in great shape with that lovely saline tangy finish and worked very well with the meat and crackling. — 6 months ago
Clos des Grives never lets you down!
A beautiful wine, so much more than what you might expect from a Crozes Hermitage (although I love’em usually). Syrah at its best. A very balanced mix of the tough, spicy, leathery side of the grape with a ton of fruit, super soft and super round. This could make you think you are in Côte Rotie. Consistently a wine I love, across the vintages... — 5 months ago
Haskell’s $16, used in recipe and paired with braised pork and mushroom dish. Just slightly sweet. — 2 months ago
Cab/Syrah. I love that this is a powerful muscular dark fruited wine, yet shows an elegance & finesse not often seen in sub $20 bottlings. Enjoyed with a pork shoulder ragu which brought this alive even more. Dark plummy fruit & cracked pepper all day. — 4 months ago