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Chromatic Guatemala El Socorro. I find this to have chocolate and nut flavors with a caramel finish. A bit lower on acid than I typically like and roasted a tad more than the Verve Guatemala of recent days. Still a delicious coffee, and one that REALLY benefits from being brewed by the Hario V60 over other methods based on my trials. @chromaticcoffee delivers yet again. #coffee #chromatic #chromaticcoffee #centralamerica #guatemala #diegodelacerda #elsocorro #wetprocess #fullywashed
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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.
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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.
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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.
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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.
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2014 Clos Cibonne Tibouren Côtes de Provence Cuvée Spéciale. I had high hopes for this, but it just wasn’t good. Too warm on the palate and the fruit too thin. Not enough complexity to make it remarkable. Nowhere near the quality of their rose. Very disappointing and at $27 about as easy a pass as I can think of.
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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…
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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.
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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.
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2011 Tenuta delle Terre Nere Etna Rosso Santo Spirito with my homemade Pizza. This wine is just awesome. Truffle, earth and plum on the nose and terrific structure on the midpalate and finish. Really the perfect companion for pizza, pasta and grilled meats. A treat on a weeknight.
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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.
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N.V. Nyetimber Classic Cuvée. We had this on Saturday night and it was really nice quaffer. Apples and lemon zest. Not comparable in complexity with the Champagnes I like from Launois, but a delightful #wine that proves England has REAL potential and quality to make excellent Sparkling wine that can rival the French stuff. No wonder the French are buying vineyards in the UK.
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2014 Domaine Cruchandeau Bourgogne Hautes-Côtes de Nuits Les Valencons was perfect with salmon tonight. It has generous fruit but manages to keep things lively with its sappy acidity. That acidity is what allows it to cut through the fat of the salmon filet. Another home run from Julien Cruchandeau that @grapeylyle snagged. Outstanding wine especially given its modest price tag.
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