Tasted blind: Rich and honeyed on the palate with some melony characteristics; finishes relatively dry.
Obvious fruity varietal signatures are ebbed (perhaps due to age). It's full-bodied and round on the palate. I don't get the florality of a Viognier, the lychee of a Gewurtz, or the apple or pear of a Chenin Blanc. It's a wine that can clearly tolerate some RS, so other possibilities can be ruled out, e.g. Pinot Gris or Pinot Blanc.
Stylistically, it's too restrained for the new world, but maybe not quite funky enough for the old world?
Fred leads with Alsatian Gewurz, 10 years of age, and I concur that that's the best guess of the options, but suggest 15 years of age.
Huge nose of new oak. Tastes like wood and butter. Set aside. [Hilariously, no one believes this is their wine.]
[Later] I didn't think that would blow off, but it did after a little while. It's still woody, but the wood can be tasted through. But just barely. I can't identify any varietal characteristics through the modernity and the veil of oak. Whatever varietal this is, it isn't one that is suited to this much wood.
My best guess is more of a meta-analysis: a new world wine -- probably Californian -- from a high production winemaker that has a prestige line. This winemaker normally makes a wine that takes a lot of oak -- probably Cab or Zin -- and they're making a wine using similar techniques using a different grape.
I'm going to go with a 7 year old wine from a large production Napa Cab producer using some lighter-bodied varietal -- maybe the Cab Franc they have left over from a Bordeaux blend?
Tasted blind. Sweet oak, viscosity, a punch of acid, smooths out for the finish. This is clearly a New World cabernet or cab-based blend. I think it's a high quality, well-balanced, youngish Napa cab, maybe 7-10 years old. Very good.
Tasted blind: The nose is very familiar to me and smells like Bordeaux. This wine has a persistent, roiling acidity underneath. Fruit is minimal or nonexistent, but the secondary flavors are plentiful and interesting, and overall the wine is fairly vibrant and living. I estimate it's about 20 years old.
Without fruit, I find this difficult to call. The nose says Bordeaux to me, but that acidity speaks more of something Spanish or Italian. And Fred does bring a lot of Rioja. Not sure how to call this one.
It was, in any case, a delicious and fascinating bottle, and arguably the WOTN, though we didn't officially elect one.
Rich nose, smells like chocolate, coffee, and the caramelization of late middle age. On the palate it is maybe a little bit ripe, but still pleasing. I think it was probably better 5 years ago, but still quite an enjoyable beverage. Who else is making ageworthy Barbera?
2001 Domaine Ernest Burn Gewurztraminer Goldert Clos Saint Imer La Chapelle 90 Points
France, Alsace, Alsace Grand Cru
Tasted blind: Rich and honeyed on the palate with some melony characteristics; finishes relatively dry.
Obvious fruity varietal signatures are ebbed (perhaps due to age). It's full-bodied and round on the palate. I don't get the florality of a Viognier, the lychee of a Gewurtz, or the apple or pear of a Chenin Blanc. It's a wine that can clearly tolerate some RS, so other possibilities can be ruled out, e.g. Pinot Gris or Pinot Blanc.
Stylistically, it's too restrained for the new world, but maybe not quite funky enough for the old world?
Fred leads with Alsatian Gewurz, 10 years of age, and I concur that that's the best guess of the options, but suggest 15 years of age.
Post a Comment / Do you find this review helpful? Yes - No / Report Issue
2012 Seghesio Family Vineyards Sangiovese Chianti Station 87 Points
USA, California, Sonoma County, Alexander Valley
Tasted blind:
Huge nose of new oak. Tastes like wood and butter. Set aside. [Hilariously, no one believes this is their wine.]
[Later] I didn't think that would blow off, but it did after a little while. It's still woody, but the wood can be tasted through. But just barely. I can't identify any varietal characteristics through the modernity and the veil of oak. Whatever varietal this is, it isn't one that is suited to this much wood.
My best guess is more of a meta-analysis: a new world wine -- probably Californian -- from a high production winemaker that has a prestige line. This winemaker normally makes a wine that takes a lot of oak -- probably Cab or Zin -- and they're making a wine using similar techniques using a different grape.
I'm going to go with a 7 year old wine from a large production Napa Cab producer using some lighter-bodied varietal -- maybe the Cab Franc they have left over from a Bordeaux blend?
Post a Comment / Do you find this review helpful? Yes - No / Report Issue
2001 Robert Mondavi Winery Cabernet Sauvignon Reserve 94 Points
USA, California, Napa Valley
Tasted blind. Sweet oak, viscosity, a punch of acid, smooths out for the finish. This is clearly a New World cabernet or cab-based blend. I think it's a high quality, well-balanced, youngish Napa cab, maybe 7-10 years old. Very good.
Post a Comment / Do you find this review helpful? Yes - No / Report Issue
1986 Beaulieu Vineyard Cabernet Sauvignon Georges de Latour Private Reserve 94 Points
USA, California, Napa Valley
Tasted blind: The nose is very familiar to me and smells like Bordeaux. This wine has a persistent, roiling acidity underneath. Fruit is minimal or nonexistent, but the secondary flavors are plentiful and interesting, and overall the wine is fairly vibrant and living. I estimate it's about 20 years old.
Without fruit, I find this difficult to call. The nose says Bordeaux to me, but that acidity speaks more of something Spanish or Italian. And Fred does bring a lot of Rioja. Not sure how to call this one.
It was, in any case, a delicious and fascinating bottle, and arguably the WOTN, though we didn't officially elect one.
Post a Comment / Do you find this review helpful? Yes - No / Report Issue
1999 Hastae Barbera d'Asti Quorum 91 Points
Italy, Piedmont, Asti, Barbera d'Asti
Rich nose, smells like chocolate, coffee, and the caramelization of late middle age. On the palate it is maybe a little bit ripe, but still pleasing. I think it was probably better 5 years ago, but still quite an enjoyable beverage. Who else is making ageworthy Barbera?
Post a Comment / Do you find this review helpful? Yes - No / Report Issue
2009 Château Branaire-Ducru 93 Points
France, Bordeaux, Médoc, St. Julien
Way too young. Wouldn't touch for another 5 years at least.
Post a Comment / 2 people found this helpful, do you? Yes - No / Report Issue