50% Favorita, 25% Moscato, 20% Arneis, & 5% Chard from vines ave 30 yrs of age grown in clay & limestone soils with rocks; "• The Favorita, Arneis, and Chardonnay are fermented separately and stocked at a low temperature; vinification is continued only when an order is received in order to provide the freshest wine possible. • The fermented Favorita, Arneis, and Chardonnay are blended with unfermented Moscato, and the sugar in the Moscato must sets off the second fermentation. • Just before the bottling a small dose (2-3%) of finished (frizzante) Moscato is added • No malolactic fermentation • This wine is produced and bottled by vintage but due to the fact that Tintero sources his grapes from different parts of Piedmont there is no specific DOC and it is currently not permitted to display vintage on table wines of this type." [However, this may have changed as of '17.]
P: Med, poss LM, body; Very RNDISH entry with NICE, ALMOST swtish frt ZESTFULLY offset by acidity which pushes things into the LONG, tangy/swt (45:55) finish with a slight bitterness. VERY int, though I'm downrating because of the finish's very end. 11.5% ABV; My VG, but, like a Beaujolais Nouveau, this is NOT something I'd even *consider* cellaring. [This vendor's $8.99 is VERY competitive.]
P: LM body; VERY RNDISH entry with NICE, almost swtish grn apple frt NICELY counterbalanced by an acidity which drives the process into & through the LONG, tangy/swt finish with GLIMPSES of honey & a very, VERY slight bitterness. An interesting, WELL made style for now & through '21, & could well improve for another 6 mos or so. My VG+/EXC-, potentially more for QPR, though I didn't see another U.S. source with which to compare this vendor's $15.99.
98% Chard & 2% Viognier from 3 Horse Heaven Hills vyds; 100% Malolactic; Aged for 10 mos in AM/FR oak, 46% new, the balance in 2-4 yr old barrels; 14.36% ABV, 1.4 g/l R.S., 5.0 g/l T.A., & 3.76 pH; 3,349 cs bottled 8/17-19/2015.
N: Buttered popcorn & sandalwood with undertones of lemons
P: Med, poss LM, body; RNDISH entry with nice OAK/frt offset by an acidity which morphs into a LONG, balanced, initially tangy/swt finish which shows an increasing tendency towards bitterness as it lingers. Made with care, I'd drink NO later than EARLY Spring '19, preferably even earlier to be on the "safe" side. With that proviso, & considering the QPR of this vendor's [closeout?] $9.99, my VG+/EXC-. 90 pts & a "Smart Buy" @ $18 from Harvey Steiman in WS, 12/31/16.
60% Espaderio & 40% Touriga Nacional from vines ave 16 yrs old grown in mixed soils with a very high concentration of schist and granite; Macerated for 1 day ff'd by 10-15 days fermentation in small s/s tanks with natural yeast; 11.5% ABV, 8.0 g/l R.S., & 3.4 pH.
N: Slightly clsd; Earthy, almost burnt aromas? Then flowers?
P: LM body; VERY RNDISH, spritzy entry with ALMOST swtish frt met by ALMOST puckerish acidity which morphs into a LONG, tangy/swt (60:40) finish with notes of raisins & GLIMPSES of a very, VERY slight bitterness. For now & through '19. 11.5% ABV; My VG, arguably more for the QPR of this vendor's $8.99, which tops wine-searcher's currently limited listings.
USA, California, Central Coast, Santa Barbara County
Grapes from the Coquelicot Estate (Ballard gravelly fine sandy loam soil) & Clos Mullet (Chamise shaly loam soil) Vyds; "Fermentation: Whole cluster carbonic. 100% natural primary & secondary; pressed after 8 days." Aged 6 mos, 62% in tank, & 38% in neutral oak barriques; 580 cs
N: Berries with notes of smoke, poss pyrazines underneath?
P: Med body; RNDISH entry with NICE, almost swtish, grn olive frt firmed by a bit of puckerish astringency which transitions into a LONG, grn olive finish with a bitter/swtness (65:35) to the very, VERY fine tannins. POSS for now with food, but deserves/NEEDS another 8-12 mos, then drinking for 2-3 yrs more? 12.5% ABV; My VG-/VG. [This vendor's $19.99 is at the top of wine-searcher's limited entries.]
Grapes from the Walker & Honea Vyds, fermented using 100% native yeasts, & aged 16 mos in neutral oak; 1,600 cases bottled February 2016.
N: Attractive melding of marginally brnyrd, smoke, & some spice
P: LM body; NICE, ALMOST swtish frt nicely offset by some tang/swt astringency which transitions into a LONG (albeit very, VERY slightly faint), tangy/swt finish with a very, VERY slight bitterness that encourages another sip/bite of food. A lighter style for now & through '19. 13.5% ABV; My VG+. Silver @ '17 S.F. Chronicle Wine Comp. [This vendor's $17.99 is at least 1$ < than anyone else on wine-searcher.]
100% Mencia from vines (ave 60 yrs old) grown in red clay, sandy, & slate soils in the districts of Arganza & Valtuille de Agajo & yielding 6 tons/ha; Fermented in s/s tanks @ 24 C for 21 days using indigenous yeasts, NO oak whatsoever; Bottle aged min 2 mos; 13.50% ABV, 1.5 gr/l R.S., & 5.5 gr/l T.A.
N: Nice melding of smoke & berries
P: Med body; RNDISH entry with NICE frt counterbalanced by a puckerish astringency which pretty much carries into & through the LONG finish of the same ilk, but with an intriguing ult swtness to the pkg. Deserves/NEEDS 6-12 mos, then drinking for 3 yrs more? My VG+/EXC-, the higher IF one focuses upon the QPR of this vendor's $12.99, which is almost $3 < than the only current U.S. posting on wine-searcher.
From dry farmed, old vines (60-100 yrs old) grown in soils of sandy clay loam soil with presence of granite along the profile & deep red clay loam, with high temperatures cooled down by fresh breezes from the Pacific Ocean. "The grapes were hand-picked using 400kg bins and were not crushed on reception to the winery; the clusters were only de-stemmed. The whole berries had 5-6 days of cold maceration at 14°C prior to fermentation and 15-20 days of maceration at 25C after fermentation. Native yeasts were used during the fermentation; Aged in s/s tanks; Bottled in June 2016."
N: RIPE berries, choc, poss pyrazines
P: Med body; RNDISH entry with ALMOST swtish frt met by some astringent pucker which somewhat resolves as it morphs into the LONG, very, VERY slightly puckerish finish with a distinct swtness to the dusty tannins. NEEDS 12-16 mos min, then drinking for 3-4 yrs more. 15.5% ABV; My VG+/EXC-. 94 pts Wine & Spirits, 92 Suckling, and 85 pts & "Commended" @ '17 Decanter World Wine Awards. [This vendor's $15.99 is almost $3 < wine-searcher's lone listing.]
USA, California, Central Coast, Santa Barbara County
63% Grenache & 37% Syrah
N: Earthiness blows off to boys, poss blackberries; Fragrant
P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt nicely balanced by a bit of puckerish astringency which SLOWLY, only somewhat resolves by the LONG, balanced finish with a rather pleasant tangy/swtness to the very, VERY fine tannins. For now with food, but deserves another 6-9 mos, then drinking for 3 yrs more. 14.2% ABV; My VG+/EXC-, & I suspect trending upwards based upon potential & the QPR of this vendor's $14.99, which is $3 < wine-searcher's lone entry [& that reqs a 12 bottle purchase].
P.S. For whatever reason, I didn't find this nearly as attractive on 9/15/2018.
USA, California, Central Coast, Santa Barbara County
79% Grenache, 15% Syrah, & 6% P.S. from the Murmur, Slide Hill, Kimsey, & Stolpman Vyds; Aged in 93% neutral/once used FR Demi-Muid & 7% new FR barrique.
N: Closed; Seems ripe, smoky
P: Med body; RNDISH entry with nice, ALMOST swtish frt met by an astringent pucker which pretty much extends into U through the LONG finished with a BITTER/swtness to the still plentiful dusty tannins. NEEDS through '20, maybe '21, to POSS come together, though I'm not hopeful even then. 15.3% ABV; My G+/VG-. [This vendor's (closeout?) $21.99 compares favorably to the winery's $39.]
NV Tintero Piemonte Vino Bianco Secco
Italy, Piedmont, Piemonte DOC
WAY too cold
50% Favorita, 25% Moscato, 20% Arneis, & 5% Chard from vines ave 30 yrs of age grown in clay & limestone soils with rocks;
"• The Favorita, Arneis, and Chardonnay are fermented separately and stocked at a low temperature; vinification is continued only when an order is received in order to provide the freshest wine possible.
• The fermented Favorita, Arneis, and Chardonnay are blended with unfermented Moscato, and the sugar in the Moscato must sets off the second fermentation.
• Just before the bottling a small dose (2-3%) of finished (frizzante) Moscato is added
• No malolactic fermentation
• This wine is produced and bottled by vintage but due to the fact that Tintero sources his grapes from different parts of Piedmont there is no specific DOC and it is currently not permitted to display vintage on table wines of this type." [However, this may have changed as of '17.]
N: Minerals slightly atop FLOWERS & lemons; Attractive
P: Med, poss LM, body; Very RNDISH entry with NICE, ALMOST swtish frt ZESTFULLY offset by acidity which pushes things into the LONG, tangy/swt (45:55) finish with a slight bitterness. VERY int, though I'm downrating because of the finish's very end. 11.5% ABV; My VG, but, like a Beaujolais Nouveau, this is NOT something I'd even *consider* cellaring. [This vendor's $8.99 is VERY competitive.]
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2017 Joaquin Rebolledo Valdeorras Blanco
Spain, Galicia, Valdeorras
Too cold
12.5% ABV, 2.8 g/l R.S., & 5.6 g/l T.A.
N: Flowers SLIGHTLY atop a distinctive minerality
P: LM body; VERY RNDISH entry with NICE, almost swtish grn apple frt NICELY counterbalanced by an acidity which drives the process into & through the LONG, tangy/swt finish with GLIMPSES of honey & a very, VERY slight bitterness. An interesting, WELL made style for now & through '21, & could well improve for another 6 mos or so. My VG+/EXC-, potentially more for QPR, though I didn't see another U.S. source with which to compare this vendor's $15.99.
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2014 Waterbrook Chardonnay Reserve
USA, Washington, Columbia Valley
98% Chard & 2% Viognier from 3 Horse Heaven Hills vyds; 100% Malolactic; Aged for 10 mos in AM/FR oak, 46% new, the balance in 2-4 yr old barrels; 14.36% ABV, 1.4 g/l R.S., 5.0 g/l T.A., & 3.76 pH; 3,349 cs bottled 8/17-19/2015.
N: Buttered popcorn & sandalwood with undertones of lemons
P: Med, poss LM, body; RNDISH entry with nice OAK/frt offset by an acidity which morphs into a LONG, balanced, initially tangy/swt finish which shows an increasing tendency towards bitterness as it lingers. Made with care, I'd drink NO later than EARLY Spring '19, preferably even earlier to be on the "safe" side. With that proviso, & considering the QPR of this vendor's [closeout?] $9.99, my VG+/EXC-. 90 pts & a "Smart Buy" @ $18 from Harvey Steiman in WS, 12/31/16.
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2017 Quinta das Arcas Espadeiro Vinho Verde Arca Nova
Portugal, Minho, Vinho Verde
WAY too cold
60% Espaderio & 40% Touriga Nacional from vines ave 16 yrs old grown in mixed soils with a very high concentration of schist and granite; Macerated for 1 day ff'd by 10-15 days fermentation in small s/s tanks with natural yeast; 11.5% ABV, 8.0 g/l R.S., & 3.4 pH.
N: Slightly clsd; Earthy, almost burnt aromas? Then flowers?
P: LM body; VERY RNDISH, spritzy entry with ALMOST swtish frt met by ALMOST puckerish acidity which morphs into a LONG, tangy/swt (60:40) finish with notes of raisins & GLIMPSES of a very, VERY slight bitterness. For now & through '19. 11.5% ABV; My VG, arguably more for the QPR of this vendor's $8.99, which tops wine-searcher's currently limited listings.
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2017 Lo-Fi Wines Cabernet Franc
USA, California, Central Coast, Santa Barbara County
Grapes from the Coquelicot Estate (Ballard gravelly fine sandy loam soil) & Clos Mullet (Chamise shaly loam soil) Vyds; "Fermentation: Whole cluster carbonic. 100% natural primary & secondary; pressed after 8 days." Aged 6 mos, 62% in tank, & 38% in neutral oak barriques; 580 cs
N: Berries with notes of smoke, poss pyrazines underneath?
P: Med body; RNDISH entry with NICE, almost swtish, grn olive frt firmed by a bit of puckerish astringency which transitions into a LONG, grn olive finish with a bitter/swtness (65:35) to the very, VERY fine tannins. POSS for now with food, but deserves/NEEDS another 8-12 mos, then drinking for 2-3 yrs more? 12.5% ABV; My VG-/VG. [This vendor's $19.99 is at the top of wine-searcher's limited entries.]
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2014 Palmina Dolcetto
USA, California, Central Coast, Santa Ynez Valley
Grapes from the Walker & Honea Vyds, fermented using 100% native yeasts, & aged 16 mos in neutral oak; 1,600 cases bottled February 2016.
N: Attractive melding of marginally brnyrd, smoke, & some spice
P: LM body; NICE, ALMOST swtish frt nicely offset by some tang/swt astringency which transitions into a LONG (albeit very, VERY slightly faint), tangy/swt finish with a very, VERY slight bitterness that encourages another sip/bite of food. A lighter style for now & through '19. 13.5% ABV; My VG+. Silver @ '17 S.F. Chronicle Wine Comp. [This vendor's $17.99 is at least 1$ < than anyone else on wine-searcher.]
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2016 Bodegas Cobertizo Bierzo Cobertizo - Mencía joven
Spain, Castilla y León, Bierzo
100% Mencia from vines (ave 60 yrs old) grown in red clay, sandy, & slate soils in the districts of Arganza & Valtuille de Agajo & yielding 6 tons/ha; Fermented in s/s tanks @ 24 C for 21 days using indigenous yeasts, NO oak whatsoever; Bottle aged min 2 mos; 13.50% ABV, 1.5 gr/l R.S., & 5.5 gr/l T.A.
N: Nice melding of smoke & berries
P: Med body; RNDISH entry with NICE frt counterbalanced by a puckerish astringency which pretty much carries into & through the LONG finish of the same ilk, but with an intriguing ult swtness to the pkg. Deserves/NEEDS 6-12 mos, then drinking for 3 yrs more? My VG+/EXC-, the higher IF one focuses upon the QPR of this vendor's $12.99, which is almost $3 < than the only current U.S. posting on wine-searcher.
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2015 Odfjell Carignan Orzada
Chile, Maule Valley
From dry farmed, old vines (60-100 yrs old) grown in soils of sandy clay loam soil with presence of granite along the profile & deep red clay loam, with high temperatures cooled down by fresh breezes from the Pacific Ocean. "The grapes were hand-picked using 400kg bins and were not crushed on reception to the winery; the clusters were only de-stemmed. The whole berries had 5-6 days of cold maceration at 14°C prior to fermentation and 15-20 days of maceration at 25C after fermentation.
Native yeasts were used during the fermentation; Aged in s/s tanks; Bottled in June 2016."
N: RIPE berries, choc, poss pyrazines
P: Med body; RNDISH entry with ALMOST swtish frt met by some astringent pucker which somewhat resolves as it morphs into the LONG, very, VERY slightly puckerish finish with a distinct swtness to the dusty tannins. NEEDS 12-16 mos min, then drinking for 3-4 yrs more. 15.5% ABV; My VG+/EXC-. 94 pts Wine & Spirits, 92 Suckling, and 85 pts & "Commended" @ '17 Decanter World Wine Awards. [This vendor's $15.99 is almost $3 < wine-searcher's lone listing.]
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2015 Land of Saints
USA, California, Central Coast, Santa Barbara County
63% Grenache & 37% Syrah
N: Earthiness blows off to boys, poss blackberries; Fragrant
P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt nicely balanced by a bit of puckerish astringency which SLOWLY, only somewhat resolves by the LONG, balanced finish with a rather pleasant tangy/swtness to the very, VERY fine tannins. For now with food, but deserves another 6-9 mos, then drinking for 3 yrs more. 14.2% ABV; My VG+/EXC-, & I suspect trending upwards based upon potential & the QPR of this vendor's $14.99, which is $3 < wine-searcher's lone entry [& that reqs a 12 bottle purchase].
P.S. For whatever reason, I didn't find this nearly as attractive on 9/15/2018.
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2016 Levo Grenache The Right To Bear Flowxrs Grenache
USA, California, Central Coast, Santa Barbara County
79% Grenache, 15% Syrah, & 6% P.S. from the Murmur, Slide Hill, Kimsey, & Stolpman Vyds; Aged in 93% neutral/once used FR Demi-Muid & 7% new FR barrique.
N: Closed; Seems ripe, smoky
P: Med body; RNDISH entry with nice, ALMOST swtish frt met by an astringent pucker which pretty much extends into U through the LONG finished with a BITTER/swtness to the still plentiful dusty tannins. NEEDS through '20, maybe '21, to POSS come together, though I'm not hopeful even then. 15.3% ABV; My G+/VG-. [This vendor's (closeout?) $21.99 compares favorably to the winery's $39.]
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