(non-blind - my wine) Pale straw. Elevated intensity nose of ripe thiolic fruit - passionfruit, papaya. No signs of oak or pyrazines (low % Sauv blanc?). On the palate, dry, elevated alcohol - feels 13% (says 12% on the bottle), high-minus acid, no bitterness. Slight mid-palate weight and honey that might make you think Semillon, but I wouldn't be able to tell blind. It's a ripe, non-pyrazinic Sauv-Semillon blend showing no signs of oak treatment and ripe fruit character (as one might expect from the hot 2015 vintage). Has some body - possibly from lees stirring or possibly from used oak and semillon?
60% Sémillon, 5% Muscadelle, Only 35% Sauvignon Blanc stainless steel.
(blind) Medium yellow - has a touch of color. Aromatic nose of orange creamsicle and key lime pie - Stewart's lime soda (pyrazines, new oak vanilla, ripe citrus). Shows some oxidation as well - faded apple notes, ripe peach and nectarine, bruised lime. Slight browned banana. Dry but ripe on the palate, possibly 2-3g RS, 14% alcohol (correct - 14.1%), high acid, medium plus finish of mango and lime pie. Palate is consistent with around 30% new French oak (actually 15%).
Given the significant oak, this is most likely Bdx Blanc or CA Fume blanc. - CA Fume blanc - could fit. The acid is impressive for Napa. - Bdx Blanc - If so, this would be from a ripe year (lower acid) like 2015. But this seems older. Also the fruit condition is too ripe.
Final call: 2013 Napa Sauvignon Blanc, like Arkenstone. Great acid. Actual: Correct! 2013 Napa Sauv Blanc.
(blind) Deep gold color. (tasted - sweet, maybe 120g RS) Aromatic nose of saffron botrytis, perfumed waxy VA, some ripe mango fruit, some dried mango fruit. On the palate, 120g RS, 14% alcohol, high acid, dried apricot notes, ripe mango. Very slight perception of possible new oak.
Based on the botrytis and the level of sweetness and high alcohol, I believe this is a botrytized Bordeaux Sauv-Semillon. The sweetness seems too high for a typical Barsac.
The acid is on the high end for Sauternes and it's lost some of its youthful freshness - shows some oxidation in the form of bruised apricot.
Final call: 2011 Sauternes, in a leaner higher-acid style like Roumieu-Lacoste, Coutet, Nairac. Lower-end (not as high botrytis as the top examples). 10% new oak or less. 14% alcohol, 50-50 Sauvignon-semillon (no overt pyrazines and not super botrytized).
2014 Haut-Mayne 30% new oak 85% semillon, 15% sauv blanc
(blind) Medium plus ruby color. Smells like apple and pomegranate. Around 50g RS, 18% alcohol (actually 16%), dark fruit, high tannins - bitter and chewy in nature, medium plus acid. Given the dark fruit and structure, this seems like a Port. Given the lack of aging and aggressive tannins, this is either a Ruby port or a Vintage port. Lack of new oak implies probably Ruby port.
For a VDN I'd expect more stewy fruit and red fruit (e.g. from Grenache).
Given the aggressive nature of the tannins and the deep blackberry fruit, I'm guessing this is a ruby port.
(blind) Deep ruby color. Dusty only medium intensity nose - vague blackberry. Ripe blood orange. Slight ripe black cherry and amaro - herbal notes. Slight VA (ethyl acetate) - perfumed (0.19g VA). Smokey liquorice notes - possibly from new oak. Sweet - 50g/L (actually 100 g/L RS) RS. 20% alcohol (actually 19.5%). Elevated acid. High tannins - chewy. Some signs of partial new oak - coffee.
Based on this I'm guessing Vintage Port - maybe 2011. Still closed-down and youthful. Could also be VDN? Banyuls?
Actually LBV Niepoort 2012 Analysis: I guess LBV is still fairly youthful.
2015 Château Ducasse Blanc 84 Points
France, Bordeaux
(non-blind - my wine)
Pale straw.
Elevated intensity nose of ripe thiolic fruit - passionfruit, papaya. No signs of oak or pyrazines (low % Sauv blanc?).
On the palate, dry, elevated alcohol - feels 13% (says 12% on the bottle), high-minus acid, no bitterness. Slight mid-palate weight and honey that might make you think Semillon, but I wouldn't be able to tell blind. It's a ripe, non-pyrazinic Sauv-Semillon blend showing no signs of oak treatment and ripe fruit character (as one might expect from the hot 2015 vintage). Has some body - possibly from lees stirring or possibly from used oak and semillon?
60% Sémillon,
5% Muscadelle,
Only 35% Sauvignon Blanc
stainless steel.
Good aromatics but a bit hot / lacking acid.
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2013 Larkmead Vineyards Sauvignon Blanc Lillie 87 Points
USA, California, Napa Valley
(blind)
Medium yellow - has a touch of color.
Aromatic nose of orange creamsicle and key lime pie - Stewart's lime soda (pyrazines, new oak vanilla, ripe citrus). Shows some oxidation as well - faded apple notes, ripe peach and nectarine, bruised lime. Slight browned banana.
Dry but ripe on the palate, possibly 2-3g RS, 14% alcohol (correct - 14.1%), high acid, medium plus finish of mango and lime pie.
Palate is consistent with around 30% new French oak (actually 15%).
Given the significant oak, this is most likely Bdx Blanc or CA Fume blanc.
- CA Fume blanc - could fit. The acid is impressive for Napa.
- Bdx Blanc - If so, this would be from a ripe year (lower acid) like 2015. But this seems older. Also the fruit condition is too ripe.
Final call: 2013 Napa Sauvignon Blanc, like Arkenstone. Great acid.
Actual: Correct! 2013 Napa Sauv Blanc.
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2014 Château Haut-Mayne Sauternes 87 Points
France, Bordeaux, Sauternais, Sauternes
(blind)
Deep gold color.
(tasted - sweet, maybe 120g RS)
Aromatic nose of saffron botrytis, perfumed waxy VA, some ripe mango fruit, some dried mango fruit.
On the palate, 120g RS, 14% alcohol, high acid, dried apricot notes, ripe mango. Very slight perception of possible new oak.
Based on the botrytis and the level of sweetness and high alcohol, I believe this is a botrytized Bordeaux Sauv-Semillon. The sweetness seems too high for a typical Barsac.
The acid is on the high end for Sauternes and it's lost some of its youthful freshness - shows some oxidation in the form of bruised apricot.
Final call: 2011 Sauternes, in a leaner higher-acid style like Roumieu-Lacoste, Coutet, Nairac. Lower-end (not as high botrytis as the top examples). 10% new oak or less. 14% alcohol, 50-50 Sauvignon-semillon (no overt pyrazines and not super botrytized).
2014 Haut-Mayne
30% new oak
85% semillon, 15% sauv blanc
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2014 Cornet & Cie Banyuls Rimage 85 Points
France, Languedoc Roussillon, Roussillon, Banyuls
(blind)
Medium plus ruby color. Smells like apple and pomegranate.
Around 50g RS, 18% alcohol (actually 16%), dark fruit, high tannins - bitter and chewy in nature, medium plus acid. Given the dark fruit and structure, this seems like a Port. Given the lack of aging and aggressive tannins, this is either a Ruby port or a Vintage port. Lack of new oak implies probably Ruby port.
For a VDN I'd expect more stewy fruit and red fruit (e.g. from Grenache).
Given the aggressive nature of the tannins and the deep blackberry fruit, I'm guessing this is a ruby port.
Actually - 2014 Banyuls 16% Cornet Banyuls Rimage (reductive)
Interesting - no oak, and reductive style. 16% alcohol.
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2012 Niepoort Porto Late Bottled Vintage
Portugal, Douro, Porto
(blind)
Deep ruby color.
Dusty only medium intensity nose - vague blackberry. Ripe blood orange. Slight ripe black cherry and amaro - herbal notes. Slight VA (ethyl acetate) - perfumed (0.19g VA). Smokey liquorice notes - possibly from new oak.
Sweet - 50g/L (actually 100 g/L RS) RS. 20% alcohol (actually 19.5%). Elevated acid. High tannins - chewy. Some signs of partial new oak - coffee.
Based on this I'm guessing Vintage Port - maybe 2011. Still closed-down and youthful.
Could also be VDN? Banyuls?
Actually LBV Niepoort 2012
Analysis: I guess LBV is still fairly youthful.
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