France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru
N: Lemons with a TOASTY earthiness; Intensity lurking?
P: Med body; RNDISH entry with NICE frt met by some ALMOST puckerish acidity which stays in touch with the frt as it morphs into a very LONG, t/s finish. Just a pup, this DESERVES through '20, then approaching its 10th. VERY impressive! My EXC/EXC+. 94 pts Decanter (Atkin) & 16+/20 pts Jancis Robinson. [I saw no current competition with which to compare this vendor's $75.95.]
N: Grass slightly atop pears with undertones of minerals
P: Med body; RNDISH entry with NICE frt met by some very, VERY slightly astringent aidity which DEFINITELY drives the bus through the LONG, very, VERY slightly bitter, ult tangy/swt finish. TIGHT now, this NEEDS cellaring through '19, then drinking into '22? My VG+, which could well be LOW... eventually. [This vendor's $19.95 is as good as any on wine-searcher.]
Australia, South Australia, Mount Lofty Ranges, Clare Valley
100% Riesling, mostly ungrafted, planted in red-brown earth over clay with broken bluestone subsoil; Fermented in s/s tanks for 25 days @ 52-59 °F; 11.5% ABV
N: Lemons, poss apples, with notes of minerals
P: Med body; VERY RNDISH entry with NICE, ALMOST swtish frt (suspect threshold R.S.) met by a potent acidity (& a TOUCH of spritz?) which defines the wine through the LONG, TANGY/swt (80:20) finish. While certainly drinking well now, I'd imagine this will evolve nicely over the next 4 or 5 yrs min. Nonetheless, one probably SHOULD be a fan of high acidity to truly enjoy this wine. My EXC-, poss EXC-/EXC over time. 96 pts James Halliday, 93 ea Decanter's Panel & The Wine Front, and 90 WA. [This vendor's $21.95 puts it in the bottom of the TOP 1/2 of wine-searcher's limited entries.]
USA, California, Central Coast, Arroyo Grande Valley
"Produced entirely from own rooted Chard vines planted by Don Talley in 1984 @ the top of the E hillside of the Rincon Vyd in calcareous clay & weather sandstone soils; 2.59 tons/acre ave yield; Naturally barrel fermented with native yeasts, then aged sur lie 15 mos in FR oak barrels (21% ea new & 1 yr old); 404 cs bottled unfiltered in Feb ’18; 13.8% ABV;"
N: BUTTER, poss popcorn, with undertones of lemons?
P: Med body; RNDISH entry with nice, ALMOST swtish OAK/frt deftly counterbalanced by an acidity which defines the parameters through the LONG, very, VERY slightly bitterish finish with an attractive tangy/swtness. Artfully done for now &, I'm guessing, through '20 (being on the safe side because of the oak). My EXC-, most certainly more for those who appreciate OAK > I. [budosyu was less enamored than I.] 95 pts Vinous (Raynolds), 94 WE @ $44, 92 Jeb Dunnuck, & 91 Connoisseurs' Guide! [This vendor's $35.95 is $1 < wine-searcher's next lowest.]
France, Bordeaux, Libournais, St. Émilion Grand Cru
From vines ave 40 yrs of age, planted to 70% Merlot & 30% C.F. in soils of clay & limestone mixed with iron deposits; Typically, malolactic & as much as 18 mos of aging occur in FR oak barrels (90% new); 3,458 cases made; A Stéphane Derenoncourt wine;
N: Closed; RIPE berries with notes of pyrazines, poss smoke?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which pretty much resolves by the LONG, balanced, poss very, VERY slightly bitterish finish with a tangy/swtness to the surprisingly innocuous dusty tannins. Approachable now with food, this deserves cellaring through '19, then POSS making its 10th. My VG+/EXC-, quite arguably the higher based upon the QPR of this vendor's $22.95, which is $2 < the lower of wine-searcher's currently limited entries. 91-93 Falstaff Magazine, 90 pts WS, 89 ea Jeff Leve & Tim Atkin, 88-90 Vinous (Galloni), 85-87 WA, & 16/20 Jancis Robinson.
"Destemmed in 1 1/4 ton lots, Jim's light touch in the winery allows the intrinsic character of the wine to blossom. Passive temperature management ensures spontaneous fermentation proceeds & is monitored and guided by sensory analysis, gentle extraction techniques, & low peak temperatures. Immediately upon reaching dryness, the lots are gently pressed in a 1/2-ton wood bladder press & settle 2-4 wks before being transferred to FR oak barrels (5%-10% new) for 20 mos. They are only racked to prepare for bottling." --Winemaker's Notes
N: FRAGRANT cherries, poss straws, with notes of flowers?
P: LM body; Rndish entry with NICE, ALMOST swtish frt met by some puckerish astringency which evolves into a LONG, ULT tangy/swt finish with OCCASIONAL glimpses of a very, VERY slight bitterness. DESERVES/needs through '19, then drinking for 3 yrs more. My VG+/EXC-, arguably the higher for its lighter, APPROACHABLE style/QPR. [Check with this vendor if interested in their very COMPETITIVE price.]
From vines planted in 1996-1999-2000 @ 400m alt in S facing soils of mixed consistency (tending towards clay) in Rivalta di La Morra & Verduno; Typically, "The must ferments on skins for 10-15 days @ a controlled temp no higher than 30°C & is pumped over at least 4-6 times/day. Upon completion of fermentation the wine is transferred to barriques where it ages for 24 mos. After being blended in large FR oak barrel, it is bottled in the August of the 3rd yr after harvesting, & continues to age for a further 10-12 mos in the cellar prior to release for sale."
N: An ATTRACTIVE melding of roses & vanilla; QUITE open!
P: Med body; NICE frt QUICKLY met by an astringent pucker which only slightly resolves by the LONG, balanced finish with HINTS of swtness to the very, VERY fine tannins. NEEDS through '22, poss even more, but MAY wind up being a steal @ this vendor's $27.95, for which I saw no other listings with which to compare. My EXC-/EXC, quite poss more eventually. 86 pts WE @ $57 on 10/1/2018.
P: MF body; RNDISH entry with nice, ALMOST swtish frt met by some astringent pucker which loses virtually ALL its bite by the LONG, POSS very, VERY slightly bitterswt finish with a tangy/swtness to the fairly inoffensive, dusty tannins. Approachable now, DESERVES through '19, then at least approaching its 10th. Nicely done! 15.5% ABV; My EXC-; 96 pts Suckling, 95 ea WA & WS, 94 Jeff Leve, 91 Jeb Dunnuck, & 16-/20 Jancis Robinson. [This vendor's $49.95 sits atop the current wine-searcher listings.]
"A blend of fruit from a 40 yr old Eden Valley Shiraz vyd (22%) & an 80 yr old Barossa Shiraz vyd (78%) – a marriage of elegance & intensity;" Aged 20 mos in FR oak (17% new); 15.5% ABV, pH 3.72 pH, & 6.29g/L T.A.; 600 cases made.
N: Closed, but seems RIPE, plummy; Intensity lurking
P: Med body; RNDISH entry with NICE, ALMOST swtish frt firmed by some astringent pucker which slowly, fairly seamlessly transitions into a quite LONG, BALANCED finish with a delightful tangy/swtness to the few remaining dusty tannins. For now & through '23? IMPRESSIVELY done! My EXC, poss EXC/EXC+. 95 pts Suckling & his #80/Top 100 AU Wines of '17, 93 Vinous (Raynolds), 92 WS, 91 The Wine Front, 90+ WA, & 90 Decanter's Panel! [This vendor's $44.95 is $2 < wine-searcher's next lowest.]
100% Estate Grown Zinfandel from the Chiles Valley, Mickey’s, Rosemary’s & Westside Blocks [all Chiles Valley District[]; Aged 12 mos in 30% new oak, 50/50 FR/AM; 2,150 cs
P: Med body; NICE, almost swtish frt met by a bit of astringent pucker which slowly evolves into a LONG, balanced finish with a tasty TANGY/swtness to the few remaining dusty tannins. DESERVES through '19, then likely drinking nicely through '23. An elegant, polished style. 15.2% ABV; My EXC-/EXC. [Check with this vendor if interested in their *very* COMPETITIVE price.]
USA, California, Central Coast, Paso Robles Willow Creek District
90% Syrah, 6% Grenache, & 4% Mourvedre, harvested from the steep slopes & calcareous rocky soil of Willow Creek's GV2 Vyd; 30% whole cluster fermentation & 22 mos aging in new FR oak;
N: Closed; RIPE berries (blacks, poss blues) with undertones of pyrazines? Vanilla with addt'l swirling?
P: Med, poss MF, body; NICE, almost swtish frt met by some astringent pucker which at least somewhat resolves by the LONG, very, VERY slightly bitterish finish with a tangy/swtness to the dusty tannins. NEEDS/deserves through '20, I'm guessing, then at least APPROACHING its 10th. My VG+/EXC-, likely the higher with time. 97 pts Jeb Dunnuck; [Check with this vendor if interested in their very COMPETITIVE price.]
95% C.S. & 5% Merlot from the Yountville AVA; Aged 20 mos in 100% new FR oak; 14.1% AVA
N: RIPE berries, choc, pyrazines with swirling; Rest tough to parse
P: Med, poss MF, body; ALMOST swtishfrt (approaching threshold R.S.?) met by a BIT of astringent pucker which slowly, seamlessly trnsitions into a LONG, balanced, pleasant finish with a tangy/swtness & OCCASIONAL *glimpse* if a very, VERY slight bitterness to the innocuous, dusty tannins. For now & the next 4 yrs, & MIGHT improve a TAD for 6 mos or so? Thoughtfully & PAINSTAKINGLY made, though for the price?!? ¡YIKES! My EXC-. 97 pts Jeb Dunnuck, 96 Suckling, & 95 WA! [This venor's $114.95 is an ASTOUNDING $15 < the lowest on wine-searcher!]
2017 Domaine Fontaine-Gagnard Chassagne-Montrachet 1er Cru Les Vergers
France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru
N: Lemons with a TOASTY earthiness; Intensity lurking?
P: Med body; RNDISH entry with NICE frt met by some ALMOST puckerish acidity which stays in touch with the frt as it morphs into a very LONG, t/s finish. Just a pup, this DESERVES through '20, then approaching its 10th. VERY impressive! My EXC/EXC+. 94 pts Decanter (Atkin) & 16+/20 pts Jancis Robinson. [I saw no current competition with which to compare this vendor's $75.95.]
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2017 Chalk Hill Sauvignon Blanc
USA, California, Sonoma County, Chalk Hill
90% S.B., 4% Sauvignon Gris, 3% Sauvignon Musqué, & 3% Semillon; "Barrel fermentation with native & cultured yeast; bi-weekly bâtonnage for 3 mos, malolactic blocked; Cooperage; 65% FR oak (14% new), 35% s/s drums; Barrel Aging: 7 mos;" 14.3%, 6.14 g/L, & 3.34 pH
N: Grass slightly atop pears with undertones of minerals
P: Med body; RNDISH entry with NICE frt met by some very, VERY slightly astringent aidity which DEFINITELY drives the bus through the LONG, very, VERY slightly bitter, ult tangy/swt finish. TIGHT now, this NEEDS cellaring through '19, then drinking into '22? My VG+, which could well be LOW... eventually. [This vendor's $19.95 is as good as any on wine-searcher.]
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2017 Pikes Riesling Traditionale
Australia, South Australia, Mount Lofty Ranges, Clare Valley
100% Riesling, mostly ungrafted, planted in red-brown earth over clay with broken bluestone subsoil; Fermented in s/s tanks for 25 days @ 52-59 °F; 11.5% ABV
N: Lemons, poss apples, with notes of minerals
P: Med body; VERY RNDISH entry with NICE, ALMOST swtish frt (suspect threshold R.S.) met by a potent acidity (& a TOUCH of spritz?) which defines the wine through the LONG, TANGY/swt (80:20) finish. While certainly drinking well now, I'd imagine this will evolve nicely over the next 4 or 5 yrs min. Nonetheless, one probably SHOULD be a fan of high acidity to truly enjoy this wine. My EXC-, poss EXC-/EXC over time. 96 pts James Halliday, 93 ea Decanter's Panel & The Wine Front, and 90 WA. [This vendor's $21.95 puts it in the bottom of the TOP 1/2 of wine-searcher's limited entries.]
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2016 Talley Vineyards Chardonnay Rincon Vineyard
USA, California, Central Coast, Arroyo Grande Valley
"Produced entirely from own rooted Chard vines planted by Don Talley in 1984 @ the top of the E hillside of the Rincon Vyd in calcareous clay & weather sandstone soils; 2.59 tons/acre ave yield; Naturally barrel fermented with native yeasts, then aged sur lie 15 mos in FR oak barrels (21% ea new & 1 yr old); 404 cs bottled unfiltered in Feb ’18; 13.8% ABV;"
N: BUTTER, poss popcorn, with undertones of lemons?
P: Med body; RNDISH entry with nice, ALMOST swtish OAK/frt deftly counterbalanced by an acidity which defines the parameters through the LONG, very, VERY slightly bitterish finish with an attractive tangy/swtness. Artfully done for now &, I'm guessing, through '20 (being on the safe side because of the oak). My EXC-, most certainly more for those who appreciate OAK > I. [budosyu was less enamored than I.] 95 pts Vinous (Raynolds), 94 WE @ $44, 92 Jeb Dunnuck, & 91 Connoisseurs' Guide! [This vendor's $35.95 is $1 < wine-searcher's next lowest.]
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2015 Château la Bienfaisance Sanctus
France, Bordeaux, Libournais, St. Émilion Grand Cru
From vines ave 40 yrs of age, planted to 70% Merlot & 30% C.F. in soils of clay & limestone mixed with iron deposits; Typically, malolactic & as much as 18 mos of aging occur in FR oak barrels (90% new); 3,458 cases made; A Stéphane Derenoncourt wine;
N: Closed; RIPE berries with notes of pyrazines, poss smoke?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which pretty much resolves by the LONG, balanced, poss very, VERY slightly bitterish finish with a tangy/swtness to the surprisingly innocuous dusty tannins. Approachable now with food, this deserves cellaring through '19, then POSS making its 10th. My VG+/EXC-, quite arguably the higher based upon the QPR of this vendor's $22.95, which is $2 < the lower of wine-searcher's currently limited entries. 91-93 Falstaff Magazine, 90 pts WS, 89 ea Jeff Leve & Tim Atkin, 88-90 Vinous (Galloni), 85-87 WA, & 16/20 Jancis Robinson.
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2017 Arterberry Maresh Pinot Noir Dundee Hills
USA, Oregon, Willamette Valley, Dundee Hills
"Destemmed in 1 1/4 ton lots, Jim's light touch in the winery allows the intrinsic character of the wine to blossom. Passive temperature management ensures spontaneous fermentation proceeds & is monitored and guided by sensory analysis, gentle extraction techniques, & low peak temperatures. Immediately upon reaching dryness, the lots are gently pressed in a 1/2-ton wood bladder press & settle 2-4 wks before being transferred to FR oak barrels (5%-10% new) for 20 mos. They are only racked to prepare for bottling." --Winemaker's Notes
N: FRAGRANT cherries, poss straws, with notes of flowers?
P: LM body; Rndish entry with NICE, ALMOST swtish frt met by some puckerish astringency which evolves into a LONG, ULT tangy/swt finish with OCCASIONAL glimpses of a very, VERY slight bitterness. DESERVES/needs through '19, then drinking for 3 yrs more. My VG+/EXC-, arguably the higher for its lighter, APPROACHABLE style/QPR. [Check with this vendor if interested in their very COMPETITIVE price.]
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2014 Stroppiana Barolo "Leonardo"
Italy, Piedmont, Langhe, Barolo
From vines planted in 1996-1999-2000 @ 400m alt in S facing soils of mixed consistency (tending towards clay) in Rivalta di La Morra & Verduno; Typically, "The must ferments on skins for 10-15 days @ a controlled temp no higher than 30°C & is pumped over at least 4-6 times/day. Upon completion of fermentation the wine is transferred to barriques where it ages for 24 mos. After being blended in large FR oak barrel, it is bottled in the August of the 3rd yr after harvesting, & continues to age for a further 10-12 mos in the cellar prior to release for sale."
N: An ATTRACTIVE melding of roses & vanilla; QUITE open!
P: Med body; NICE frt QUICKLY met by an astringent pucker which only slightly resolves by the LONG, balanced finish with HINTS of swtness to the very, VERY fine tannins. NEEDS through '22, poss even more, but MAY wind up being a steal @ this vendor's $27.95, for which I saw no other listings with which to compare. My EXC-/EXC, quite poss more eventually. 86 pts WE @ $57 on 10/1/2018.
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2015 Domaine de la Charbonnière Châteauneuf-du-Pape Cuvée Spéciale Les Hautes Brusquières
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
From vines planted in the 1980s in the N-W Les Brusquières lieu-dit; 60% Grenache & 40% Syrah; Partial whole-bunch fermentation at 29°C in tronconic vats (80%), s/s (15%), & demi-muids (5%); Aged in tronconic vats (95%) & demi-muids (5%); 3.9 pH & 2.96 g/l T.A.; 1,000 cases made.
N: Garrigue sliightly atop ripe berries (red rasps?)
P: MF body; RNDISH entry with nice, ALMOST swtish frt met by some astringent pucker which loses virtually ALL its bite by the LONG, POSS very, VERY slightly bitterswt finish with a tangy/swtness to the fairly inoffensive, dusty tannins. Approachable now, DESERVES through '19, then at least approaching its 10th. Nicely done! 15.5% ABV; My EXC-; 96 pts Suckling, 95 ea WA & WS, 94 Jeff Leve, 91 Jeb Dunnuck, & 16-/20 Jancis Robinson. [This vendor's $49.95 sits atop the current wine-searcher listings.]
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2015 Torbreck Shiraz The Struie
Australia, South Australia, Barossa
"A blend of fruit from a 40 yr old Eden Valley Shiraz vyd (22%) & an 80 yr old Barossa Shiraz vyd (78%) – a marriage of elegance & intensity;" Aged 20 mos in FR oak (17% new); 15.5% ABV, pH 3.72 pH, & 6.29g/L T.A.; 600 cases made.
N: Closed, but seems RIPE, plummy; Intensity lurking
P: Med body; RNDISH entry with NICE, ALMOST swtish frt firmed by some astringent pucker which slowly, fairly seamlessly transitions into a quite LONG, BALANCED finish with a delightful tangy/swtness to the few remaining dusty tannins. For now & through '23? IMPRESSIVELY done! My EXC, poss EXC/EXC+. 95 pts Suckling & his #80/Top 100 AU Wines of '17, 93 Vinous (Raynolds), 92 WS, 91 The Wine Front, 90+ WA, & 90 Decanter's Panel! [This vendor's $44.95 is $2 < wine-searcher's next lowest.]
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2015 Brown Estate Zinfandel
USA, California, Napa Valley
100% Estate Grown Zinfandel from the Chiles Valley, Mickey’s, Rosemary’s & Westside Blocks [all Chiles Valley District[]; Aged 12 mos in 30% new oak, 50/50 FR/AM; 2,150 cs
N: RIPE berries slightly atop oak? Undertones of spice, poss pyrazines? Intensity lurking?
P: Med body; NICE, almost swtish frt met by a bit of astringent pucker which slowly evolves into a LONG, balanced finish with a tasty TANGY/swtness to the few remaining dusty tannins. DESERVES through '19, then likely drinking nicely through '23. An elegant, polished style. 15.2% ABV; My EXC-/EXC. [Check with this vendor if interested in their *very* COMPETITIVE price.]
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2016 Turtle Rock G2
USA, California, Central Coast, Paso Robles Willow Creek District
90% Syrah, 6% Grenache, & 4% Mourvedre, harvested from the steep slopes & calcareous rocky soil of Willow Creek's GV2 Vyd; 30% whole cluster fermentation & 22 mos aging in new FR oak;
N: Closed; RIPE berries (blacks, poss blues) with undertones of pyrazines? Vanilla with addt'l swirling?
P: Med, poss MF, body; NICE, almost swtish frt met by some astringent pucker which at least somewhat resolves by the LONG, very, VERY slightly bitterish finish with a tangy/swtness to the dusty tannins. NEEDS/deserves through '20, I'm guessing, then at least APPROACHING its 10th. My VG+/EXC-, likely the higher with time. 97 pts Jeb Dunnuck; [Check with this vendor if interested in their very COMPETITIVE price.]
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2015 Kapcsándy Family Winery Cabernet Sauvignon Estate Cuvée State Lane Vineyard
USA, California, Napa Valley, Yountville
95% C.S. & 5% Merlot from the Yountville AVA; Aged 20 mos in 100% new FR oak; 14.1% AVA
N: RIPE berries, choc, pyrazines with swirling; Rest tough to parse
P: Med, poss MF, body; ALMOST swtishfrt (approaching threshold R.S.?) met by a BIT of astringent pucker which slowly, seamlessly trnsitions into a LONG, balanced, pleasant finish with a tangy/swtness & OCCASIONAL *glimpse* if a very, VERY slight bitterness to the innocuous, dusty tannins. For now & the next 4 yrs, & MIGHT improve a TAD for 6 mos or so? Thoughtfully & PAINSTAKINGLY made, though for the price?!? ¡YIKES! My EXC-. 97 pts Jeb Dunnuck, 96 Suckling, & 95 WA! [This venor's $114.95 is an ASTOUNDING $15 < the lowest on wine-searcher!]
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