N: clean (slight reduction/rubber), flintiness (slight match), medium plus intensity. petrol/TCA, ripe melon, ripe lemon, ripe nectarine developing
P: dry (~5g RS) medium bodied medium minus alcohol, feels 12.5% - (13.0%) high acid no tannins or phenolic bitterness ripe peach and ripe lemon-lime. Petrol. other observations: crisp balance. super mineral - sandstone. Finish: medium plus
Quality level: very good readiness: can drink now but with potential for aging mid-priced
Clean (not botrytis) but balanced like a Grand Cru Riesling. Very nice! A bit of a riper style of riesling. I like it - around 9. It emerged with air to - showing sweet candied lime, lemon juice, slatey warm stones.
Laterals: Alsace GC Riesling - Austria - smaragd? - Au German GG Riesling - too heavy to be German (could be pfalz in a warm year and they fermented it dry, but I doubt it)
USA, California, Central Coast, Santa Lucia Highlands
(blind) Appearance: slightly hazy medium (minus) intensity ruby (tawny rim) with tears
Nose: Clean, medium plus intensity aromas. Stewed blackberry, stewed plum. slight burnt toast (oak). Tamari black liquorice, smoked meat - lots of smoked meat. developing (quite developed) stewed savory-sweet character.
Palate: dry, full-bodied high alcohol - 14% medium plus/high acid medium minus tannins - well-rounded. significant oak - baking spices, developed toasty aromas, cedar. Medium plus intensity flavors. French oak.
Quality: good quality Price point: Premium Drink now - might age a bit.
Oak, body, faded, stewed fruit. Old CA Cab, Rioja, pomerol (structure is wrong) Based on the lack of tannins and overt stewed fruit character... Guess: Rioja gran reserva 2001.
Actually: 2001 Testarossa Gary's Vineyard - Pinot. (Ed's wine!) 14.9% 40% new oak. Santa Lucia Highlands 10% Whole Cluster - a bit stemmy when young (it can go carbonic if you do a lot of whole cluster). 91
Over time this became super tasty - Strawberry jam with butter.
(blind) V: slightly hazy, deep ruby to a violet rim, tears N: A mendocino county low-sulfur cab-franc. or a pomerol.
Clean-ish (slight sulfur) high-intensity nose of ripe chocolate-covered blackcurrant, blackberry, stewed bell peppers, slight brett (dog fur), slight new oak - french - baking spices, slight clove. Developing
Palate: dry medium acid medium tannins medium plus alcohol (high in WSET) - 14% (bottle says 12.5%, Ed tested it on an ebulliometer and it's actually 13.1%) full-bodied Can drink but has potential for aging. Mid-priced. medium plus intensity flavors of dark chocolate, blackcurrant, slight earth, slight stewed bell peppers. Medium plus finish.
2009 St. Emilion or Cotes de Castillon. Quality just isn't high enough for a pomerol - mostly Merlot, with maybe 10% Cab Franc (greenness). ~$35. Michel Rolland wine - softened tannins with microox. Decent quality - 8.5-9.
CA Cab - not tannic/structured enough. CA Merlot/ Washington Merlot - not ripe enough. Not enough oak.
97 Potensac!!!! Warm and a big crop in '97 but not considered an especially classic vintage.
France, Burgundy, Côte de Nuits, Chambolle-Musigny
(blind) clear, pale (medium minus) ruby to a red rim. tears Nose: medium plus intensity developing nose of dried plum, beef jerky, jamon iberico, dried blackberry and tobacco. Slight toasty nutmeg and vanilla aromas (french oak). Lots of earth.
Dry, medium plus body, medium plus alcohol (WSET-high) 14% medium acid medium plus tannins - a bit bitter and harsh medium plus intensity of flavors - savory smoked meat, some stewed blackberry. Some bitter chocolate (~20% French oak). Moderate finish.
Developed with some oak. Medium acid, medium plus tannins - grippy. Aged CA Merlot - no deep merlot fruit. Grenache - Australia, CdP? CDP - Syrah - new world (acid is too low)
Modern producer of GSM from CDP 2004.
2003 Les Mombies Dom. Chantal Lescures. Chambolle-Musigny. Hot! Chambolle doesn't usually retain that much tannins - but in '03 there wasn't as much time for the tannins to subside because they ripened so quickly.
Interesting, don't know how to rate this... 83. missing acid. But super interesting.
Australia, South Australia, Limestone Coast, Coonawarra
my wine (non-blind) Clear, bright, medium ruby with elevated tears. Nose leads with stewed bell pepper pyrazines but there's also slight ripe tomato, ripe blackcurrant (cab character) and a slight burnt toast (slight oak influence). There's also hints of green olive.
Dry, full-bodied with elevated alcohol (14.5% - correct). Elevated acid, elevated tannins. Medium plus finish. Savory, stewed bell peppers with some blackcurrant character and just a hint of dark chocolate (low percentage new oak).
Pyrazinic but high-alcohol new world cab with pronounced pyrazinic character and very little oak.
Australia - Coonawarra Cab - fits. Chile - Cab - alcohol is a bit high and acid isn't high enough. It's too rich to be Chile. Too pyrazinic and low in oak to be a good example of CA. Too high alcohol and clean with low oak and no brett to be a good example of Bdx.
2011 Weingut Keller Kirchspiel Riesling Großes Gewächs 91 Points
Germany, Rheinhessen
WSET-3 grid
A:
clear, medium lemon.
diminished legs
N:
clean (slight reduction/rubber), flintiness (slight match), medium plus intensity.
petrol/TCA, ripe melon, ripe lemon, ripe nectarine
developing
P:
dry (~5g RS)
medium bodied
medium minus alcohol, feels 12.5% - (13.0%)
high acid
no tannins or phenolic bitterness
ripe peach and ripe lemon-lime. Petrol.
other observations: crisp balance. super mineral - sandstone.
Finish: medium plus
Quality level: very good
readiness: can drink now but with potential for aging
mid-priced
Clean (not botrytis) but balanced like a Grand Cru Riesling. Very nice! A bit of a riper style of riesling.
I like it - around 9. It emerged with air to - showing sweet candied lime, lemon juice, slatey warm stones.
Laterals:
Alsace GC Riesling -
Austria - smaragd? - Au
German GG Riesling - too heavy to be German (could be pfalz in a warm year and they fermented it dry, but I doubt it)
2011 Keller Westhofen Kirchspiel GG - Rheinhessen
$70
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2001 Testarossa Pinot Noir Garys' Vineyard 91 Points
USA, California, Central Coast, Santa Lucia Highlands
(blind)
Appearance:
slightly hazy
medium (minus) intensity ruby (tawny rim)
with tears
Nose:
Clean, medium plus intensity aromas. Stewed blackberry, stewed plum. slight burnt toast (oak).
Tamari black liquorice, smoked meat - lots of smoked meat.
developing (quite developed)
stewed savory-sweet character.
Palate:
dry,
full-bodied
high alcohol - 14%
medium plus/high acid
medium minus tannins - well-rounded.
significant oak - baking spices, developed toasty aromas, cedar.
Medium plus intensity flavors.
French oak.
Quality: good quality
Price point: Premium
Drink now - might age a bit.
Oak, body, faded, stewed fruit.
Old CA Cab, Rioja, pomerol (structure is wrong)
Based on the lack of tannins and overt stewed fruit character... Guess: Rioja gran reserva 2001.
Actually: 2001 Testarossa Gary's Vineyard - Pinot. (Ed's wine!)
14.9% 40% new oak. Santa Lucia Highlands
10% Whole Cluster - a bit stemmy when young (it can go carbonic if you do a lot of whole cluster).
91
Over time this became super tasty - Strawberry jam with butter.
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1997 Château Potensac 88 Points
France, Bordeaux, Médoc
(blind)
V: slightly hazy, deep ruby to a violet rim, tears
N:
A mendocino county low-sulfur cab-franc. or a pomerol.
Clean-ish (slight sulfur) high-intensity nose of ripe chocolate-covered blackcurrant, blackberry, stewed bell peppers, slight brett (dog fur), slight new oak - french - baking spices, slight clove.
Developing
Palate:
dry
medium acid
medium tannins
medium plus alcohol (high in WSET) - 14% (bottle says 12.5%, Ed tested it on an ebulliometer and it's actually 13.1%)
full-bodied
Can drink but has potential for aging.
Mid-priced.
medium plus intensity flavors of dark chocolate, blackcurrant, slight earth, slight stewed bell peppers.
Medium plus finish.
2009 St. Emilion or Cotes de Castillon. Quality just isn't high enough for a pomerol - mostly Merlot, with maybe 10% Cab Franc (greenness). ~$35. Michel Rolland wine - softened tannins with microox. Decent quality - 8.5-9.
CA Cab - not tannic/structured enough.
CA Merlot/ Washington Merlot - not ripe enough. Not enough oak.
97 Potensac!!!!
Warm and a big crop in '97 but not considered an especially classic vintage.
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2003 Domaine Chantal Lescure Chambolle-Musigny Les Mombies 83 Points
France, Burgundy, Côte de Nuits, Chambolle-Musigny
(blind)
clear, pale (medium minus) ruby to a red rim.
tears
Nose:
medium plus intensity developing nose of dried plum, beef jerky, jamon iberico, dried blackberry and tobacco.
Slight toasty nutmeg and vanilla aromas (french oak). Lots of earth.
Dry, medium plus body, medium plus alcohol (WSET-high) 14%
medium acid
medium plus tannins - a bit bitter and harsh
medium plus intensity of flavors - savory smoked meat, some stewed blackberry. Some bitter chocolate (~20% French oak).
Moderate finish.
Developed with some oak. Medium acid, medium plus tannins - grippy.
Aged CA Merlot - no deep merlot fruit.
Grenache - Australia, CdP?
CDP -
Syrah - new world (acid is too low)
Modern producer of GSM from CDP 2004.
2003 Les Mombies Dom. Chantal Lescures. Chambolle-Musigny. Hot!
Chambolle doesn't usually retain that much tannins - but in '03 there wasn't as much time for the tannins to subside because they ripened so quickly.
Interesting, don't know how to rate this... 83. missing acid. But super interesting.
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2012 Penley Estate Cabernet Sauvignon Phoenix 86 Points
Australia, South Australia, Limestone Coast, Coonawarra
my wine (non-blind)
Clear, bright, medium ruby with elevated tears.
Nose leads with stewed bell pepper pyrazines but there's also slight ripe tomato, ripe blackcurrant (cab character) and a slight burnt toast (slight oak influence). There's also hints of green olive.
Dry, full-bodied with elevated alcohol (14.5% - correct). Elevated acid, elevated tannins. Medium plus finish. Savory, stewed bell peppers with some blackcurrant character and just a hint of dark chocolate (low percentage new oak).
Pyrazinic but high-alcohol new world cab with pronounced pyrazinic character and very little oak.
Australia - Coonawarra Cab - fits.
Chile - Cab - alcohol is a bit high and acid isn't high enough. It's too rich to be Chile.
Too pyrazinic and low in oak to be a good example of CA.
Too high alcohol and clean with low oak and no brett to be a good example of Bdx.
Great example of the style. Lovely savory nose.
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