All posts filed under: Red Wine

2003 Château Beausejour Duffau and 2004 Domaine de la Janasse Châteauneuf-du-Pape Cuvée Chaupin

2003 Château Beausejour Duffau and 2004 Domaine de la Janasse Châteauneuf-du-Pape Cuvée Chaupin to celebrate with our good friends Kiko and Ron on Saturday night. Both wines are just beginning to show well and have room for improvement. The Beau is a very typical example of the old school style of Beausejour before the recent change in the winemaking team. Shockingly high acidity given the ultra hot vintage and everything is in perfect balance. Amazing how they were able to make a wine with this much freshness. One that can and will continue to develop for years and even decades. The Janasse was the real star in my opinion. This is the old vines cuvee of theirs and it blew me away. Kirsch liqueur, sweet cigar tobacco and spices galore. But despite all that dark fruit, there was pretty acidity balancing things perfectly. I think this is drank as well as it possibly could.

from Instagram: http://ift.tt/2rP8KyU

Leave a comment
2005 Charles Joguet Chinon Franc de Pied Les Varennes du Grand Clos

2005 Charles Joguet Chinon Franc de Pied Les Varennes du Grand Clos. One of the greatest wines made in the Loire. Unfortunately, the vines that used to produce this wine had to be uprooted after the 2006 vintage because they had been ravaged by phylloxera. This is ultra deep and dark and shows pretty tobacco and black pepper to add to the inky blackberry flavors. Mid palate and finish for days. Too bad this was my very last bottle.

from Instagram: http://ift.tt/2qJ0X4e

Leave a comment
2006 Fattoria La Gerla Brunello di Montalcino

2006 Fattoria La Gerla Brunello di Montalcino is an awesome wine. I have been a fanboy of La Gerla for many many years…ever since my old friend Ron Duncan introduced me to a 1997 La Gerla, as a matter of fact. And this vintage will be as good as that 1997 one day. It is approachable now but it has solid structure, beautiful acidity, supple and plush red fruit and plum, and a finish that is killer. It will pair with a variety of foods, but I am serving it with beef and summer grill onions tonight which will be a beautiful pairing. Fatty beef, the creamy and roasted flavor of the onion and the acid of the La Gerla to cut through all of it. Stupendous.

from Instagram: http://ift.tt/2r4zyve

Leave a comment
2005 Bouchard Père et Fils Volnay 1er Cru Taillepieds

2005 Bouchard Père et Fils Volnay 1er Cru Taillepieds. I served this alongside the duck breast a l’orange, polenta cakes and french beans tonight. What a stunner this was. In an absolutely mind boggling place right now with plenty of power left, but super pretty red fruit and early stage tertiary flavors are front and center. Can go many more years but this is drinking as well as I can imagine it right now. If this doesn’t do it for you, Burgundy is likely not your jam. Wow.

from Instagram: http://ift.tt/2qhkjxz

Leave a comment
2007 Lisini Brunello di Montalcino

2007 Lisini Brunello di Montalcino. I have been following this for several days and I am slightly concerned. When I opened it, it seemed shut down. And while it opened up over the last three nights, the fruit remained thinner than what I would have hoped for. Almost Chianti Classico like in weight. It does have nice acidity and tannins, but it took 72 hours before it began to show some promise. I have 2 more bottles that will instruct me on how patient we will need to be with this…

from Instagram: http://ift.tt/2nWRBlD

Leave a comment
2014 Duhart Milon and 2004 Castilo Ygay Gran Reserva

2014 Duhart Milon and 2004 Castilo Ygay Gran Reserva with roasted lamb. Pauillac and Rioja with lamb is always a good idea. The Ygay is showing amazing right now. Still exuberant fruit, but the secondary flavors are beginning to emerge. The Duhart Milon on the other hand is way too young and had been decanted for 7 hours…but it was fun to try anyway as I was contemplating picking some up for longer term cellaring. The Duhart is certainly a good wine that will reward a decade or two of ageing.

from Instagram: http://ift.tt/2nskS2R

Leave a comment
2007 Fattoria Galardi Terra di Lavoro Roccamonfina IGT

2007 Fattoria Galardi Terra di Lavoro Roccamonfina IGT. Had this a while ago but forgot to post the note. This was the first bottle consumed of the three I have. And 2007 is yet another banner vintage for Galardi. As always, it is very difficult to explain just how mind blowing these wines are. It is a blend of Aglianico and Piedirosso and has remarkable weight and concentration while simultaneously maintaining amazing balance trough equal measures of acidity and savory and earthy notes. I continue to say that Terra di Lavoro is one of my “island wines” because it pairs well with a wide range of foods and provides enjoyment early in its life cycle but can age for decades effortlessly.

from Instagram: http://ift.tt/2mx3j2z

Leave a comment
2003 Vietti Barolo Brunate

2003 Vietti Barolo Brunate because one can’t live off of English Sparkling wine alone 😁! Especially not with 4 adults at our house for dinner. As expected, this was the real deal and shockingly young for a 14 year old wine from a very warm vintage. Clearly, the winemaking here is top notch because despite the hot vintage, this is loaded with balancing acidity, eucalyptus and earthiness. If we were to judge a wine by how quickly it is consumed, this one scored top marks. Absolutely delicious and the perfect pairing with the braised lamb polenta plank I had cooked.

from Instagram: http://ift.tt/2mDFIQh

Leave a comment
2010 Château de Pibarnon Bandol

2010 Château de Pibarnon Bandol. This wine is one of my perennial favorites, but in 2010, Pibarnon outdid themselves as it is even better than usual. This blend of 90% Mourvedre and 10% Grenache shows dark berries, cracked pepper, licorice and dried herbs. Awesome length on the finish. I know that many folks say this is on the modern spectrum of winemaking and while I can see where those comments are coming from (fairly dense and ripe fruit), I would add that it also shows a serious amount of rusticity and acidity to balance the fruit perfectly. Given that it is mostly Mourvedre, this can be cellared for decades, but I think it drinks beautifully already with some air.

from Instagram: http://ift.tt/2m1TrR8

Leave a comment
2004 Sottimano Barbaresco Cottá

2004 Sottimano Barbaresco Cottá. I followed this over the course of three nights, as well, and I am not entirely sure what to make of it. For a wine of this age, it was shockingly primary. And I expected something silky and tertiary, yet what came out of the bottle was riper and brawnier than I was expecting. The good news that despite the ripeness, there was a fantastic menthol/eucalyptus note on the palate that really made this. Oh and what you see in front of the bottle are reverse-seared lamb t-bone steaks that were outrageous.

from Instagram: http://ift.tt/2la5xDS

Leave a comment
2007 Mayacamas Vineyards Cabernet Sauvignon

2007 Mayacamas Vineyards Cabernet Sauvignon always blows me away. It s what California is capable of in my opinion. The wine has this terrific tension between its parts…freshness in spades yet beautiful ripeness. Incredible depth of flavor yet silky texture. Old world charm/elegance and new world brashness. Blackcurrant and plum fruit playing against the backdrop of eucalyptus herbaceouness. This stuff is like a symphony in the glass. And at going on 10 years old, this is still a puppy. Glad to have 3 more left and one that I believe will truly reward 20+ years of cellaring. Stupendous.

from Instagram: http://ift.tt/2k5CXmA

Leave a comment