Winebar [4 Whites, 8 Reds, & 4 *shared* bottles] from 10/12/18]

Vintage Wines Ltd., San Diego, CA
Tasted Saturday, October 13, 2018 by srh with 172 views

Flight 1 (12 Notes)

  • 2017 Château Minuty Côtes de Provence M Rosé

    France, Provence, Côtes de Provence

    N: Floral slightly atop grapiness with possible undertones of minerals

    P: Med body; RNDISH entry with nice,ALMOST swtish frt met by a very, VERY slightly puckerish acidity which makes itself felt into & through the LONG, tangy/swt (40:60) finish. For now & through '20. My VG+/EXC-. [This producer's $14.95 is as good as any on wine-searcher's LARGE listing.]

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  • 2016 Pierre Sparr Pinot Blanc

    France, Alsace

    100% P.B. from dry-farmed vines (ave 30 yrs old) grown in granite, limestone, gneiss, & chalky-clay soils "from Thann in the Haut-Rhin to Kintzheim in the Bas-Rhin (50 mi, N to S)"; Vinified traditionally: No skin contact, temperature-controlled s/s tanks (where it's also aged), & no malolactic; 12.5% ABV, 3.4 g/L R.S., & 5.2 g/L T.A.

    N: Closed; Pears, poss apples, with undertones of flowers?

    P: Med body; RNDISH entry with NICE, almost swtish frt beautifully counterbalanced by an acidity which calls the shots into & through the LONG, tangy/swt finish. For now & through '20, poss longer. A substantive wine for this price pt, irrespective of the fact that 2/3 of wine-searcher's LIMITED entries are < this vendor's $12.95. My EXC-.

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  • 2017 Cakebread Cellars Sauvignon Blanc

    USA, California, Napa Valley

    100% S.B. whole cluster pressed "under anaerobic conditions", 81% fermented in s/s tanks & 19% in neutral FR oak barrels, then "aged 5 mos in neutral FR oak barrels before bottling in March, 2018." 13.7% ABV, 0.67 grams/100 ml T.A., & 3.29 pH.

    N: Closed; Grass with notes of minerals? Intensity lurking?

    P: Med body; NICE frt met by very, VERY slightly puckerish acidity which loosens somewhat as it morphs into the LONG, tangy finish with a burgeoning lip-smacking character. Still tight/coming together, & is almost guaranteed to benefit from cellaring into Summer '19, then drinking for 3 yrs more. My EXC-, *very* likely more down the line. [This vendor's $25.95 puts it in the top 10% of wine-searcher's already GARGANTUAN posting.]

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  • 2016 Duckhorn Vineyards Chardonnay Napa Valley

    USA, California, Napa Valley

    Fermented for 12-26 days @ 55 F, 90% barrel & 10% s/s, with 40% malolactic; Aged in 100% FR oak for 10 mos: 40% new, 30% 2nd vintage, & 30% neutral; 14.5% ABV, 0.51g/100ml T.A., & 3.73 pH.

    N: Butter (but with restraint) with undertones of lemons with notes of sandalwood

    P: LM, poss Med, body; RNDISH entry with nice oak/frt firmed by an acidity which leads the way into & through the LONG, very, VERY slightly bitter finish. NEEDS food at this juncture. Unless this softens, my VG/VG+ (86-89/100, using that paradigm). 93 pts Wine & Spirits. [Check with this vendor if interested in their very COMPETITIVE price.]

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  • 2010 Bodegas Muga Rioja Gran Reserva Prado Enea

    Spain, La Rioja, La Rioja Alta, Rioja

    80% Tempranillo, 20% Garnacha, Mazuelo & Graciano grown in chalky-clay & alluvial soils; Fermented using indigenous yeasts in 10,000 kilo oak vats without temp control; Aged for 12 mos in 16,000-litre AM oak vats, 36 mos (minimum) in mainly FR oak casks, & 36 mos (minimum) in the bottle; Unfiltered & only lightly fined using egg whites.

    N: Attractive vanilla & notes of smoke, rest tough to parse; Intensity lurking

    P: LM body; Nice frt met by astringent pucker which only somewhat resolves by the LONG finish with a swtish tinge to the very, VERY slight tannins, but with hints of a burgeoning quasi-bitter flatness. Not sure WHERE this is headed, but I'd cellar through '19 on the chance it comes around. My VG/VG+, which is quite poss an underrate. 99 pts Suckling, 97 WA, 95 Jeb Dunnuck, and Decanter's Panels: 95, then 91 pts. [This vendor's $67.95 puts it in the top 15% of wine-searcher's crowded field.]

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  • 2010 Château d'Aiguilhe

    France, Bordeaux, Libournais, Castillon Côtes de Bordeaux

    80% Merlot & 20% C.F. ≈28 yrs ave vine age, grown in clay-limestone soils; 32 hl/ha harvested 10/1-22/2010; Fermented "in wooden vats for 25 days. Extraction by pneumatic pigeage (punching down the cap);" Aged "in new oak barrels (50%) on the lees for 17 mos. No fining or filtering; Château-bottled in May 2012."

    N: Vanilla SLIGHTLY atop ripe berries

    P: LM body; NICE frt met by an astringent pucker which stays in touch with the frt as it transitions into a LONG, pleasant finish with a tangy/swtness to the dusty tannins. Deserves through '19, then making its 15th? 15% ABV; My EXC-/EXC. 92 pts WS, 91-93 Falstaff Magazine, 91 WA, 89-92 Stephen Tanzer, 90 Jeannie Cho Lee, 16.5 (3x) & 16/20 (2x) with "Good Value" Jancis Robinson, and 16/20 ea Gault & Millau and La Revue du Vin de France. [This vendor's $39.95, while representative, CAN be currently beaten by $10 on wine-searched.]

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  • 2014 Château La Mission Haut-Brion La Chapelle de La Mission Haut-Brion

    France, Bordeaux, Graves, Pessac-Léognan

    FYI, I've 2 *radically* different [usually reliable] sources for the composition of this: 56% C.S., 28.5% Merlot, & 15.5% C.F. vs. 45% Merlot, 31% C.F., & 24% C.S. So, since the producer's site is NOT responding SENSIBLY, take your pick, right? ;)

    N: Vanilla atop cherries with notes of spice? Intensity lurking?

    P: Med body; NICE frt met by a firming structure which is only marginally resolved by the LONG, very, VERY slightly bitter finish with an ULT swtness to the very, VERY fine tannins. For now & the next 4 yrs. WAY less substantive than I'd have imagined. Pleasant enough, but my VG+ reflects the poor QPR of at least THIS vendor's $79.95, which **totally** uncharacteristically, is THE highest U.S. wine-searcher price by ≈$11! 92 pts WE @ $49, 90-93 Vinous (Galloni), 91 WS, 89-91 Jeff Leve, 88 Jeannie Cho Lee, 80 Gilbert & Gaillard, 16/20 Jancis Robinson, and 15/20 ea Gault & Millau and Vinum.

    Addendum: I was **WAY** more impressed with this on 05/11/2019!

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  • 2015 Evening Land Vineyards Pinot Noir Seven Springs Vineyard

    USA, Oregon, Willamette Valley, Eola - Amity Hills

    Own-rooted, 31-year-old vines (Pommard and Wadenswil clones) grown in iron-rich, volcanic Jory soils; 35% whole cluster indigenously fermented in open-top, concrete & oak fermenters; Aged in 20% new FR oak for 16 (12?) mos; Unfined & unfiltered; 3,372 cs

    N: Fairly attractive wild straws which SEEM ripe; Intensity lurking?

    P: Med body; Rndish entry with NICE, almost swtish frt met by some astringent pucker which pretty much resolves by the LONG, tangy/swt (40:60) finish to the relatively few very, VERY fine tannins. Deserves/NEEDS through '19, I'm guessing, then drinking for 3-4 yrs more. 13.0% ABV; My EXC-, poss EXC down the line. 93 pts WS and 92 Wine & Spirits. [This vendor's $31.95 puts it in the top 20% of wine-searcher's entries.]

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  • 2014 Bodegas Muga Rioja Reserva

    Spain, La Rioja, La Rioja Alta, Rioja

    PROBABLY roughly Tempranillo 70%, Garnacha 20%, Mazuelo and Graciano 10% grown on tertiary era chalky-clay terraces; "Fermentation with indigenous yeasts in oak vats. Aged for 24 mos in casks made in our cooperage from selected oak. Prior to bottling the wine is fined with fresh egg white. Once bottled it is left to undergo a rounding process for 12 mos minimum in our cellar." [The preceding is from the winery for the '15 vintage.]

    N: Vanilla, poss with undertones of pyrazines?

    P: Med body; NICE, almost swtish frt met by puckerish astringency which evolves into a LONG, tangy/swt finish with a swtness to the very, VERY fine tannins. NEEDS through '19, then likely making its 10th -- IF an incipient quasi-bitter flatness DOESN'T intercede. 14% ABV; My VG+/EXC-. 92 pts Jeb Dunnuck, 91 WA, & 88 WS. [This vendor's $22.95 is as good as any on wine-searcher!]

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  • 2016 Domaine du Vieux Télégraphe Châteauneuf-du-Pape La Crau

    France, Rhône, Southern Rhône, Châteauneuf-du-Pape

    Typically, 65% Grenache, 15% Mourvèdre, 15% Syrah, 5% Cinsault, Clairette, etc. from vines 20 to 60 years yrs old grown in La Crau in soils of alluvial deposits, limestone, silica, & molasse (red clay) with galets roulés; Grapes are partially de-stemmed for traditional fermentation between 25-35 days in s/s & wood cuves (all temperature-controlled); The wine rests in cement tank for 10 mos, then another 12 mos in foudres. 2,100 cs bottled unfiltered

    N: Slightly closed; Strawberry jam

    P: Med, poss LM, body; NICE, almost swtish frt met by an astringent pucker which pretty much resolves by the LONG, very, VERY slightly tangy finish, but with a refined swtness to the dusty tannins. DESERVES through '19, then at least approaching its 10th. My EXC-/EXC. 98 pts Suckling, 97 Jeb Dunnuck, 96 WA, 95 Vinous (Raynolds), & 93-95 Int'l Wine Cellar, 93 Decanter, 17+/20 Jancis Robinson, & 4*(*)/5 drinkrhone.com . [This vendor's $71.95 puts it in the top 20% of wine-searcher's listings.]

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  • NV Cain Vineyard & Winery Cain Cuvée NV14

    USA, California, Napa Valley

    48% 2013, 52% 2014; 100% Napa Valley (64% Spring Mountain District, 36% Valley Floor); Released September 1, 2018

    N: RIPE, JAMMY, berries with notes of vanilla?

    P: Med body; NICE, frt met by some astringent pucker which pretty much resolves by the LONG, very, VERY slightly tangy finish with notes of bitter/swtness to the dusty tannins. Approachable now, but deserves another yr, then drinking for 2-3 more. My VG+, & I suppose one could argue for more based upon QPR for *this* (OFTEN overpriced?) appellation. [Tough to compare this vendor's $28.95 as NO one is currently listed on wine-searcher.]

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  • 2013 Concha y Toro Cabernet Sauvignon Don Melchor

    Chile, Maipo Valley, Puente Alto

    91% C.S. & 9% C.F. planted in loam soils with a large amount of stones below that, which yielded 5 tons/ha; "The frt from each vyd block was vinified separately in small-vol s/s tanks. Alcoholic fermentation lasted 10 days between 25-28° C with 4–6 pumpovers/day. Upon completion the tanks were hermetically sealed for 10-20 days post-fermentation maceration at 23–25° C;" Aged 15 mos in FR oak barrels, (66% new & 34% 2nd-use); 14.5% ABV; 3.64 pH; 7,4000 cs bottled November 2014;

    N: RIPE berries with smoke & notes of pyrazines; Intensity lurking

    P: Med, poss LM, body; NICE frt met by some astringent pucker which surprisingly persists into the LONG finish with a tangy/swtness to the very, VERY fine tannins. Approachable now, but DESERVES through '19, then easily making its 10th. Clearly made with skill & care! My EXC. 96 pts ea Suckling & Descorchados, 93 ea Wine & Spirits, Jeannie Cho Lee, WA, & WS, 92 WE @ $120, and 17+/20 (2x) Jancis Robinson! [This vendor's $86.95 puts it in wine-searcher's top quartile.]

    Addendum: Also tasted on 6/1/2019.

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Flight 2 (4 Notes)

Sadly, the Ch. Rayas wound up being flawed, though I was still able to get a sense of what it MIGHT have been.

  • 1962 Château Gilette Crème de Tête

    France, Bordeaux, Sauternais, Sauternes

    Jim, THANK you for the *unparalleled* tasting experience! :)

    Note: IF, like I, you know nothing of this estate, do NOT miss the *fascinating* info on https://www.thewinecellarinsider.com/bordeaux-wine-producer-profiles/bordeaux/sauternesbarsac/gilette/ !

    This had been in a sm tasting glass ≈6 hrs before I got to it

    N: FRAGRANT HONEY atop something, poss apricots?

    P: Med, poss MF, body; RNDISH entry with SWTISH frt BEAUTIFULLY counterbalanced by an acidity which provides structure through the LONG, balanced finish. N & front P are IMPECCABLE, finish less than that, so maybe tiring? Nonetheless, my EXC-, poss Exceptional. 91 pts RJonWine (Tasted '08)

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  • 2004 Mas de Boislauzon Châteauneuf-du-Pape

    France, Rhône, Southern Rhône, Châteauneuf-du-Pape

    THANK you for sharing this LOVELY wine, Ed! :)

    Typically, 65-85% Grenache, 10-35% Mourvèdre, (& occasionally a bit of Syrah) grown in sandy, galet stone, & clay-limestone soils from various parts of CdP; Destemmed with a 30-35 day vinification (90% concrete & 10% used casks); Aged 12 mos in large, 13 hl barrels; Unfiltered;

    N: Fragrant straws with garrigue

    P: LM body; NICE frt met by a puckerish astringency which DOES pretty much resolve by the LONG, spicy finish with a swtness to the very, VERY fine tannins. For now IF one can handle the structured early P. Regardless, SHOULD make its 20th. Impressive! My EXC. 90 pts WS, 88 Tanzer, 17/20 Jancis Robinson, 16/20 La Revue du Vin de France, & 4/5* drinkrhone.com

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  • 1989 Château Rayas Côtes du Rhône Château de Fonsalette Reserve Flawed

    France, Rhône, Southern Rhône, Côtes du Rhône

    Basically, 100% Grenache fermented in concrete & aged in very, VERY *old* oak of various sizes. [See the "Read more about..." link which can be accessed via the "Producer Article" link on the lower lft here.]

    From a collection of dubious storage, some bottles being FINE, others... :(

    N: Maderized, but SEEMS deep

    p: LM body; *Once* NICE frt braced by an acidity which morphs into a LONG, palate-cleansing finish with a refined swtness to the dusty tannins. Won't score, but a well-stored bottle SHOULD be *phenomenal*! [Too MANY positive reviews to even BEGIN listing them...]

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  • 2015 Château Saint-Roch (Languedoc) Côtes du Roussillon Villages Chimères

    France, Languedoc Roussillon, Roussillon, Côtes du Roussillon Villages

    THANK you for sharing this, Ed! :)

    65% Grenache, 30% Syrah & 5% Carignane (vines ave 60 yrs of age & yield 40 hl/Ha) grown in hard schist & schistous marl in the Agly Valley near the village of Maury, 40 km from the Mediterranean; Fermented cool @ 20–23º C. with 60% of the wine being aged for 6 mos in new barrels;

    N: Slightly closed; Garrigue slightly atop berries

    P: Med, poss LM, body; Nice frt met by puckerish astringency wich DOES pretty much resolve by the LONG, very, VERY slightly bitterish finish with a swtness to the very, VERY fine tannins. Deserves/NEEDS through '19, then drinking for 3 yrs more. 15% ABV; My VG+, poss EXC-, particularly if one focuses upon the QPR. 93 pts WA & 16.5/20 Jancis Robinson.

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