N: A melding of grass & funk, but not UNattractive -- particularly as the barnyd/forest floor stuff begins to blow off
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by counterbalancing acidity which keeps things in check into & through the LONG, balanced, tangy/swt finish. Nicely done in its style! For now & through '21, I'd suspect. My VG+/EXC-; [I didn't see any wine-searcher competition for this vendors price, which is now $10.95.]
100% Chard aged for 7 mos in primarily FR oak (18% new); 13.8% ABV, 0.54 g/100mL T.A., & 3.52 pH; "The fruit is a mix of hand & machine picked, which is gently pressed followed by 24 hrs of settling before being racked to barrel for fermentation. 15% of the lot was co-inoculated with the house strain of malolactic bacteria. The barrels were then used to top the remainder of the lot during post primary fermentation, & the lees were stirred monthly." 100,000 cases made.
N: Closed; Butter atop lemons with hints of minerals? Intensity lurking?
P: MF body; RNDISH entry with NICE, ALMOST swtish OAK/frt (approaching threshold R.S.?) met by a BRISK acidity which carries through the LONG, very, VERY slightly bitterish finish with enough tangy/swtness (currently) to make it reasonably attractive -- & I'd suspect even more so with food. Nonetheless, I'd suggest TRYING to consume this by mid-'20 'less (I.e., before) the oak potentially goes nuts. My VG+, arguably a notch higher for QPR for Chards in this price range. [This vendor's $11.95 is @ the head of wine-searcher's class!] 88 pts WS & 87 WE @ $20.
Typically, “100% Montepulciano d’Abruzzo from vines 25-50 yrs of age, yielding 4-6 tons/ha, and planted in clay & limestone soils @ 540-1,400 ft elev in vyds with a SE exposure located in Ortona, San Salvo, & Pollutri, Abruzzo; The grapes undergo soft pressing & de-stemming, followed by maceration on the skins & fermentation for 15 days. The wine ages in s/s for 5 mos + 1 more in the bottle. 5,000,000 bottles produced.”
N: A melding of RIPE berries & smoke with undertones of pyrazines?
P: LM, poss Med, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which pretty much resolves by the LONG, balanced finish with a tangy/swtness to the dusty tannins. NEEDS through '20, I'd guess, then drinking for 3 yrs more? NICELY done! 13.0%; My EXC-, & I'd certainly listen to an argument for EXC based upon the QPR of this vendor's $7.95, which is $1 < wine-searcher's lowest. Gold from '18 New Zealand Int'l Wine Show in the "Int'l & Other Red Varieties" class.
50% Syrah, 40% Grenache, & 10% Mourvèdre from vines ave 35 yrs of age, planted in "varied soils, sediment, limestone, granite, pebbles, & alluvia," with an ave yield of 40 hl/ha; "Traditional winemaking methods, temp controlled fermentation. Long soaking on the skins. Aged 1½ years in oak foudres." 333,000 cases made.
P: Med body; RNDISH entry with NICE, almost swtish frt met by an astringent pucker which somewhat works itself out by the LONG, balanced, very, VERY slightly spicy finish with an intriguing tangy/swtness to the dusty tannins. Deserves/NEEDS through '20, then drinking through '23, poss '24. 14.0% ABV; My VG+/EXC- (& I suspect the higher... eventually). 91 pts WA (Czerwinski), 90 ea Dunnuck, Vinous (Raynolds), & WE with "Best Buy" @ $15, 89 ea Suckling & winealign.com , 88 WS, and 16.5+/20 Jancis Robinson! [This vendor's $12.95 now puts it in the TOP 15% of wine-searcher's MASSIVE field!]
Note: Also tasted on 5/25 & 6/5/19, when I noticed < structure than I did today.
"Harvested 9/9-10/6/14; Aged 20 mos in 100% small, FR oak barrels; 14.5% ABV, 0.59g/100 mL T.A., & 3.63 pH;" 57,375 cases made.
N: RIPE, poss JAMMY berries with vanilla & undertones of pyrazines; Intensity lurking
P: LM body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which quite resolves by the LONG, BALANCED, very, VERY slightly spicy finish with a delectable tangy/swtness to the FEW, unoffensive, dusty tannins. Drink NOW & into, poss through, '20. VERY nicely done in a now ready, MATURE style! My EXC-/EXC, & *I'd* CERTAINLY listen to pleas for the higher based upon QPR! 91 pts '18 Ult Bev Challenge, 89 WS, 87 & 88 winealign.com , Silver @ '16 Int'l Wine & Spirits Comp, and the ff'ing '18 Contest results: Golds @ the Denver Int'l & West Coast Wine Comps, 7 Silvers, & 6 Bronzes! [Check with this vendor if interested in their very COMPETITIVE price.]
2017 Penedo Borges Sauvignon Blanc Finca Don Otaviano
Argentina, Mendoza, Lujan de Cuyo, Agrelo
PROBABLY 100% S.B. with lees aging & NO oak
N: A melding of grass & funk, but not UNattractive -- particularly as the barnyd/forest floor stuff begins to blow off
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by counterbalancing acidity which keeps things in check into & through the LONG, balanced, tangy/swt finish. Nicely done in its style! For now & through '21, I'd suspect. My VG+/EXC-; [I didn't see any wine-searcher competition for this vendors price, which is now $10.95.]
Note: Also tasted on 9/8/18 & 4/20/19
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2017 La Crema Chardonnay Monterey
USA, California, Central Coast, Monterey
100% Chard aged for 7 mos in primarily FR oak (18% new); 13.8% ABV, 0.54 g/100mL T.A., & 3.52 pH; "The fruit is a mix of hand & machine picked, which is gently pressed followed by 24 hrs of settling before being racked to barrel for fermentation. 15% of the lot was co-inoculated with the house strain of malolactic bacteria. The barrels were then used to top the remainder of the lot during post primary fermentation, & the lees were stirred monthly." 100,000 cases made.
N: Closed; Butter atop lemons with hints of minerals? Intensity lurking?
P: MF body; RNDISH entry with NICE, ALMOST swtish OAK/frt (approaching threshold R.S.?) met by a BRISK acidity which carries through the LONG, very, VERY slightly bitterish finish with enough tangy/swtness (currently) to make it reasonably attractive -- & I'd suspect even more so with food. Nonetheless, I'd suggest TRYING to consume this by mid-'20 'less (I.e., before) the oak potentially goes nuts. My VG+, arguably a notch higher for QPR for Chards in this price range. [This vendor's $11.95 is @ the head of wine-searcher's class!] 88 pts WS & 87 WE @ $20.
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2017 Farnese Montepulciano d'Abruzzo Fantini
Italy, Abruzzi, Montepulciano d'Abruzzo
Typically, “100% Montepulciano d’Abruzzo from vines 25-50 yrs of age, yielding 4-6 tons/ha, and planted in clay & limestone soils @ 540-1,400 ft elev in vyds with a SE exposure located in Ortona, San Salvo, & Pollutri, Abruzzo; The grapes undergo soft pressing & de-stemming, followed by maceration on the skins & fermentation for 15 days. The wine ages in s/s for 5 mos + 1 more in the bottle. 5,000,000 bottles produced.”
N: A melding of RIPE berries & smoke with undertones of pyrazines?
P: LM, poss Med, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which pretty much resolves by the LONG, balanced finish with a tangy/swtness to the dusty tannins. NEEDS through '20, I'd guess, then drinking for 3 yrs more? NICELY done! 13.0%; My EXC-, & I'd certainly listen to an argument for EXC based upon the QPR of this vendor's $7.95, which is $1 < wine-searcher's lowest. Gold from '18 New Zealand Int'l Wine Show in the "Int'l & Other Red Varieties" class.
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2015 E. Guigal Côtes du Rhône
France, Rhône, Southern Rhône, Côtes du Rhône
50% Syrah, 40% Grenache, & 10% Mourvèdre from vines ave 35 yrs of age, planted in "varied soils, sediment, limestone, granite, pebbles, & alluvia," with an ave yield of 40 hl/ha; "Traditional winemaking methods, temp controlled fermentation. Long soaking on the skins. Aged 1½ years in oak foudres." 333,000 cases made.
N: Garrigue slightly atop smoke with ripe berries underneath; Intensity lurking?
P: Med body; RNDISH entry with NICE, almost swtish frt met by an astringent pucker which somewhat works itself out by the LONG, balanced, very, VERY slightly spicy finish with an intriguing tangy/swtness to the dusty tannins. Deserves/NEEDS through '20, then drinking through '23, poss '24. 14.0% ABV; My VG+/EXC- (& I suspect the higher... eventually). 91 pts WA (Czerwinski), 90 ea Dunnuck, Vinous (Raynolds), & WE with "Best Buy" @ $15, 89 ea Suckling & winealign.com , 88 WS, and 16.5+/20 Jancis Robinson! [This vendor's $12.95 now puts it in the TOP 15% of wine-searcher's MASSIVE field!]
Note: Also tasted on 5/25 & 6/5/19, when I noticed < structure than I did today.
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2014 Rodney Strong Merlot Sonoma County
USA, California, Sonoma County
"Harvested 9/9-10/6/14; Aged 20 mos in 100% small, FR oak barrels; 14.5% ABV, 0.59g/100 mL T.A., & 3.63 pH;" 57,375 cases made.
N: RIPE, poss JAMMY berries with vanilla & undertones of pyrazines; Intensity lurking
P: LM body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which quite resolves by the LONG, BALANCED, very, VERY slightly spicy finish with a delectable tangy/swtness to the FEW, unoffensive, dusty tannins. Drink NOW & into, poss through, '20. VERY nicely done in a now ready, MATURE style! My EXC-/EXC, & *I'd* CERTAINLY listen to pleas for the higher based upon QPR! 91 pts '18 Ult Bev Challenge, 89 WS, 87 & 88 winealign.com , Silver @ '16 Int'l Wine & Spirits Comp, and the ff'ing '18 Contest results: Golds @ the Denver Int'l & West Coast Wine Comps, 7 Silvers, & 6 Bronzes! [Check with this vendor if interested in their very COMPETITIVE price.]
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