Winebar [1 Rosé, 3 Whites, 8 Reds, & 6 *shared* bottles] from 09/20/19

• 2018 La Bastide Blanche Bandol Rosé

  France, Provence, Bandol

  "Every January, this cuvée is assembled by Peter Weygandt at the domaine with Stéphane Bourret (wine-maker) & the Bronzo family, so every yr the blend is a little different, but the quality & signature 'Bastide Blanche Bandol Rosé' character never strays. Dominant Mourvèdre with about equal parts Cinsault & Grenache from hand-harvested grapes on clay-limestone soil with cailloux, yielding only about 36hL/ha. About 1,100 cases produced."
  
  N: Flowers, poss oranges, atop minerals
  
  P: LM, poss Med, body; RNDISH entry with NICE, ALMOST swtish frt met by a firming acidity which transitions into a LONG, very, VERY slightly bitterish finish with HINTS of occasional swtness. Might benefit from cellaring through '19? IF so, my VG/VG+ *will* be low! 90-92 pts WA (Czerwinski); [This vendor's $18.95 is now $2 < the next lowest of wine-searcher's postings.]
  
  Note: For whatever reason, today this didn't show NEARLY as well as on 7/27/2019.

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• 2017 Pierre Girardin Meursault Les Narvaux

  France, Burgundy, Côte de Beaune, Meursault

  “30+ yr old vines from the highest altitude section of Narvaux (350+ m); Indigenous yeasts, gentle press followed by little to no pigeage; Élevage in custom 456L barrels from Francois Freres, 40% new; Bottled unfined & unfiltered;”
  
  N: Attractive lemons with flowers atop minerals & butter(?)
  
  P: LM body; RNDISH entry with very NICE, ALMOST swtish oak/frt elegantly counterbalanced by an acidity which stays within hailing distance of the init frt as it fairly seamlessly evolves into a very LONG, BALANCED, elegantly tangy/swt finish. LOVELY stuff for now & through '23... min. My EXC/EXC+. [This vendor's $64.95 is $7 < the lower of wine-searcher's 2 current postings.]

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• 2016 Chanin Chardonnay Los Alamos Vineyard

  USA, California, Central Coast, Santa Barbara County

  “Hand harvested early in the mornings of Aug 26th & Sept 1st at 22.4° Brix from this vyd of sandy soils, high elevation (900 ft), & cool, marine influence; Pressed & directly put into FR oak barrels (10% new) to ferment. The wine stayed there for 15 mos on its lees & was then racked & lightly fined before being bottled unfiltered in Feb of 2018. 700 cases produced @ $35 sugg retail.”
  
  N: Closed; Butter atop lemons with notes of minerals?
  
  P: Med body; Very RNDISH entry with NICE, ALMOST swtish OAK/frt beautifully counterbalanced by an acidity which fairly subtly takes control into the LONG, tangy/swt finish with occasional glimpses of very, VERY slight bitterness. For now & the next 9-12 mos -- 'fore the (oaky?) bitterness wins out. My VG-/EXC-, the higher being arguable re QPR for this style™. 92 pts ea Dunnuck & Vinous (Galloni), and 91 WA. [Check with this vendor if interested in their *very* COMPETITIVE price!]
  
  ™While this has notably > oak/malolactic than *I* prefer, it DOES have the acidity for food, & @ least from THIS vendor, would seem VERY nicely priced for those who seek such a style!

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• 2016 Petree Cellars Chardonnay

  USA, California, Sonoma County, Russian River Valley

  100% Chardfrom King Estate, Clones Wente, 95, 76, & 548; Barrel aged 16 mos in French Oak (30% new); 185 cases produced. Based upon notes for the '15 vintage, I'm *guessing* this was 100% barrel/malolactic fermented with aging on the lees.
  
  N: A melding of minerals & pears with notes of toast
  
  P: Med body; Rndish entry with nice OAK (Meursault-like?™)/frt off-set by an acidity which SUBTLY controls the action into & through the LONG, tangy/swt finish with OCCASIONAL *hints* of a very, VERY slight bitterness. A somewhat atypical™ CA style for now & through '21? My EXC- (90, 91/100 on that metric); [Check with this vendor if interested in their pricing.]
  
  ™Whatever the PRECISE nature of the oak, for me it came across FAR more French-like than "usual" for CA. I likened it to Meursault in that it seems like SOMEWHERE along the line I've tasted similar from that AOC.

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• 2016 Château d'Arsac Margaux

  France, Bordeaux, Médoc, Margaux

  72% C.S. & 28% Merlot machine harvested from vines ave ≈20 yrs of age & planted in soils of small gravel & clay; Vinified in large, s/s tanks where it also undergoes malolactic; Aged 12 mos in new & used FR oak barrels;
  
  N: Vanilla slight atop RIPE berries with notes of earth; Intensity lurking?
  
  P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which only SOMEWHAT works itself out by the LONG, nicely balanced finish with a tangy/swtness to the dusty tannins. NEEDS through '22, I'd guess, then EASILY making its 10th. 13.5% ABV; My EXC-/EXC+, the arguably for QPR. 93 pts & "Editors’ Choice" from WE (5/1/19) @ $23, 92 Suckling, 89-91 WA (Martin), 90 Decanter (Anson; barrel), and 16/20 (2x, 2nd Harding) from Jancis Robinson. [This vendor's $23.95 is $1 < wine-searcher's next lowest.]

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• 2015 Ruffino Modus Toscana IGT

  Italy, Tuscany, Toscana IGT

  "34% Sangiovese & 33% ea C.S. & Merlot from the hilly, poor, rocky, clay soils of Ruffino’s Poggio Casciano estate; Each var was vinified independently, fermenting in temp-controlled s/s vats at an ave temp of 82°F for 10 days. The wine was then allowed to macerate on the skins for another 2 wks. After completing malolactic fermentation, the 3 vars were blended & aged for 12 mos in FR oak barrels of 1st, 2nd, & 3rd use. 14.5% ABV;" 20,000 cases made.
  
  N: CLOSED, but seems ripe with hints of pyrazines? Intensity lurking?
  
  P: Med body; RNDISH entry with NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which only SOMEWHAT resolves by the LONG finish with a bitter/swtness & a very, VERY slight pucker to the DUSTY tannins. NEEDS a BUNCH of time (through '23?), but WILL the frt still be there then? IF so, my VG/VG+ will be *distinctly* on the low side! 94 pts Suckling, 92 WA, 91 winealign.com , and 90 ea WS & Decanter's '18 World Wine Awards (Silver)! [This vendor's $22.95 puts it in the TOP 1/2 of wine-searcher's postings.]
  
  P.S. I've got to wonder IF this wasn't some sort of aberrant tasting on my part, as *NO* one (whether "Pro" or on here) seems to be sensing the amount of structure I did.

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• 2015 El Molíno Pinot Noir

  USA, California, Napa Valley, Rutherford

  “Clones: Dijon 777, 115, 113, 667, DRC, Bouzeron, UCD 5, Calera, Chalone, Mt. Eden, Jackson, & El Molíno (Swan selection) harvested @ 24.1- 25.2° Brix; 70% whole cluster fermentation in small, 1 ton, open top fermenters with 100% natural yeasts; Basket pressed to barrel via gravity for native malolactic & aging in 70% new Francois Freres oak; Aged 10 mos sur lie before being racked & blended, then aged for another 8 mos, totaling 18 mos of wood, then aged an addt’l 12 mos in bottle; 660 cases produced & released 4/1/18.”
  
  N: Blk cherries (poss wild straws?) SLIGHTLY atop toast
  
  P: LM body; Very NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which evolves into a LONG, poss very, VERY slightly bitterish finish with a tangy/swtness & HINTS of spice to the dusty tannins. For now with food, but DESERVES/needs through '20, then drinking into '23. 14.4% ABV; My VG+/EXC-, which I'D put trending towards the lower because of questionable QPR for what is otherwise a nicely made wine. [Nonetheless, check with this vendor IF interested in their very COMPETITIVE price.]

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• 2016 Petree Cellars Pinot Noir

  USA, California, Sonoma County, Russian River Valley

  100% P.N. from Confidant Vyd; Barrel aged for 16 mos in FR oak (25% new); 225 cases produced. Judging by the notes for the '15, I'm guessing this was bottled without fining or filtration.
  
  N: CLOSED, but SEEMS *ripe* & towards the plummy side of the frt spectrum; Intensity lurking?
  
  P: LM body; RNDISH entry with NICE, ALMOST swtish frt firmed by a BIT of astringent pucker which pretty much works itself out by the LONG, balanced finish with a pleasant tangy/swtness to the few firming, yet fairly innocuous, dusty tannins. For now with food, could improve for 6-12 mos, then drink into, probably through, '23. Nicely done! My EXC- (90, 91/100 on that metric). [Check with this vendor if interested in their pricing.]

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• 2014 Delas Frères St. Joseph Cuvée Francois de Tournon

  France, Rhône, Northern Rhône, St. Joseph

  Frt from Mauves, Tournon, St Jeran-de-Muzols, & Vion; 70% aged in s/s vats, 30% in 1-2-3 yr 228-litre oak casks;
  
  N: Closed; Minerals with undertones of berries; Intensity lurking?
  
  P: LM body; Nice, almost swtish, blk olive frt met by a tad of astringent pucker which quite resolves by the LONG, balanced finish with an elegant tangy/swtness (60:40) to the few, firming, dusty tannins. For now with food, may improve for 6-12 mos, then drink into '23. For an elegant, FR Syrah that drinks relatively early (because of the vintage), here it is! My EXC-/EXC; 91-93 pts Vinous (Raynolds), 91 ea WA & WS, 90 & Silver @ '17 Decanter World Wine Awards, 16.5/20 Bettane et Desseauve, 14.5/20 La Revue du Vin de France, Bronze @ '17 Int'l Wine Challenge, and 3*/5 (casks/vat) drinkrhone.com . [While this vendor's $29.95 is *very* COMPETITIVE, wine-searcher's NOW shows a source even $10 < ! (Apparently a SoCA distributor is *desperately* trying to move this!)]
  
  Note: Also tasted on 3/2 & 8/3/19, with similar TNs.

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• 2016 Podere Poggio Scalette Il Carbonaione Alta Valle della Greve IGT

  Italy, Tuscany, Alta Valle della Greve IGT

  “100% from the ‘rare’ Sangiovese di Lamole clone planted in 1928 to stony, sandy, silty-loam soils @ 1,500 ft with a SW/W exposure & yields of 2.0 tons/acre; Fermented in s/s tanks & cement vats for 10 days @ 86°F; Racked for 10 days; Put through malo; Aged for 14 mos in 350 L, new/1 yr Tonneaux (90% FR, 10% AM), then 6 mos in bottle; 13.5% ABV, 1.0 g/L R.S., 6.4 g/L T.A., & 3.3 pH; 30,000 bottles produced.“
  
  N: CLOSED; Guessing ripe berries, poss pyrazines? Intensity lurking?
  
  P: LM, poss Med, body; Rndish entry with NICE, almost swtish frt met by an astringent/PUCKER which fairly seamlessly evolves into a LONG, balanced finish with a pleasant tangy/swtness to the relatively few dusty tannins. I've got to believe this is INCREDIBLY shut down, so my VG is VERY likely *big* time low, though (sadly) when the flavors/aromas aren't (at least currently) THERE... :( 97 pts Suckling, 93 ea WA & Dunnuck, 92 WS, 91 WE @ $67, and 90 Falstaff Magazine! [This vendor's $47.95 puts it @ the very bottom of wine-searcher's TOP quartile.]
  
  Note: As this had been in a small tasting glass for ≈3 hrs before I got to it, I'd not necessarily expect lack of air to have been an issue.
  
  Addendum: DO check my TN of 10/05/2019!

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• 2017 Kay Brothers Grenache Basket Pressed Amery Vineyards

  Australia, South Australia, Fleurieu, McLaren Vale

  "98% Grenache & 2% Shiraz hand harvested on April 12th, open fermented, & hand plunged for 9 days on skins prior to putting our 1928 basket press into motion. 14.5% ABV, 0.5 g/l R.S., & 3.57 pH;"
  
  N: Closed; RIPE berries with undertones of pyrazines & smoke?
  
  P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by just a bit of astringent pucker which somewhat resolves by the LONG, balanced finish with a tangy/swtness to the dusty tannins. NEEDS another yr or so, then drinking through '23. My EXC-; 93 pts The Wine Front (Gary Walsh), and 91 ea WA & WE @ $40. [This vendor's $27.95 is $8 < than the lower of wine-searcher's 2 current postings!]
  
  Note: Today I noted > structure than I had on JUST 8/24/2019.

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• 2015 Favia La Magdalena

  USA, California, Napa Valley, Oakville

  N: Closed; RIPE berries with notes of pyrazines; Intensity lurking
  
  P: Med body; RNDISH entry with NICE, almost swtish frt met tat by an astringent pucker which pretty much resolves by the LONG, BALANCED finish with an elegant tangy/swtness to the dusty tannins. Deserves/NEEDS through '20, then easily making its 10th. My EXC; 95+ pts WA, 94 WS, & 9-9.5/10 vinography.com . [Check with this vendor if interested in their very COMPETITIVE price (though that begs the issue with respect to the QPR of this.)]

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There were several VERY impressive wines in this group!

• 2004 Seña

  Chile, Aconcagua Valley

  Dr. Tom, *thank* you for once again sharing this amazing wine! :)
  
  51% C.S., 35% Merlot, 6% Carmenere, 5% C.F., & 3% P.V. "fermented in s/s tanks @ temps from 75-90°F, depending on the variety, the desired level of extraction, & seasonal conditions (microbiological load, alcohol potential). During fermentation, 3 pumpovers are performed each day at 0.5-1.5x tank volume, depending on the degree of extraction desired. Total maceration time varies from 20-40 days, according to the development of each individual lot. Afterwards the wine is racked to 100% new FR oak barrels from a range of top FR coopers, for 18 mos, where a good part of the malolactic fermentation was achieved." 14.5% ABV, 2.40 g/l R.S., 3.70 g/l T.A., & 3.49 pH.
  
  N: Green beans (but not unattractively so, at least to me) with RIPE berries & smoke coming on: Intensity lurking
  
  P: LM, poss Med, body; RNDISH entry with NICE, ALMOST swtish, spice-tinged frt (approaching threshold R.S.?) met by THE *barest* HINT of astringent pucker which quite resolves by the very LONG, BALANCED finish with a VERY enticing tangy/swtness (& an OCCASIONAL very, VERY slight bitterness [probably a +]) to the few, firming, TOTALLY innocuous, dusty tannins. VERY impressive stuff for now &, I'd suspect, at least approaching its 20th! 14.5% ABV; My EXC+/Exceptional-. 91 pts WE @ $70, 90 Vinous (Raynolds), and 88 ea Jeannie Cho Lee & Jamie Goode.
  
  Note: I scored this particular bottle SEVERAL notches higher than the one on 3/16/2019.

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• 2002 Ravenswood Zinfandel Dickerson

  USA, California, Napa Valley

  Dan, THANK you for sharing yet another of the sensational wines you "scored"! ;)
  
  14.8% ABV & 0.63 g/100 mL T.A.; 1,260 cases produced.
  
  N: Slightly closed; Intriguing melding of earth, blk cherries, forest floor, & toast -- in no particular order
  
  P: LM body; Very NICE, NICE, ALMOST swtish frt met by a bit of astringent pucker which never even remotely loses contact with the init frt as it fairly seamlessly evolves into a quite LONG, BALANCED finish with an elegant swtness to the unoffensive, dusty tannins. IMPRESSIVE stuff for now & at least through its 20th, being able to accompany food for ALL of that! My EXC+/Exceptional- (94-97/100 using that metric). 93 pts ea Tanzer & WE (3/1/05) + 1 of their Top 100 Wines for '05 @ $30.

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• 2012 Viña Vik La Piu Belle

  Chile, Rapel Valley, Cachapoal Valley

  Oscar, THANK you for allowing me to revisit this! :)
  
  50% C.S., 35% Carmenere, 6% C.F., 5% Merlot, & 4% Syrah; 24 mos in barrel; 14% ABV, 2.71 g/L R.S., 5.45 g/L T.A., & 3.66 pH
  
  N: Attractive earth, toast, & cherries with notes of smoke; Intensity lurking?
  
  P: LM body; NICE, ALMOST swtish frt met by an astringent pucker which pretty much works itself out by the LONG, balanced, very, VERY slightly tangy finish with an alluring tangy/swtness to the fairly unoffensive, yet firming, dusty tannins. For now with food, but DESERVES through '20, then drinking through '24. My EXC-/EXC, but trending towards the higher. 93 pts Suckling, and 91 ea WS & WE @ $100. [Though competitive, this vendor's $79.95 *is* beatable by 2 of wine-searcher's now 5 sources.]

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• 2004 Glaetzer Shiraz Amon-Ra Barossa Valley

  Australia, South Australia, Barossa, Barossa Valley

  WHAT an *awesome* wine, Torben! THANK you sooooooo MUCH for sharing it! :)
  
  An unfiltered wine supposedly made from vines > 100 yrs old.
  
  N: FUNK which pretty much blows to RIPE berries & other unparsables; Intensity lurking
  
  p: LM, poss Med, body; VERY *nice*, ALMOST swtish frt met by an astringent/PUCKER which stays firmly in contact with the init frt as it SEAMLESSLY evolves into a VERY LONG, impeccably BALANCED finish with a delightful tangy/swtness (& notes of blk olives?) to the UNOFFENSIVE, yet firming, tannins. While it's tough to imagine this drinking BETTER, I'm guessing it could well approach its 20th. My Exceptional-/Exceptional (96-100/100 on that metric)! 17.5/20 Jancis Robinson, 89 RJonWine, + NUMEROUS other scores on wine-searcher's Tasting Notes pg (including a 99 from WA on 2/28/13)! [As of late Sept '19, wine-searcher still shows several sources from $100-$160].

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• 2007 Robert Mondavi Winery Cabernet Sauvignon Napa Valley

  USA, California, Napa Valley

  THANK you for sharing this delightfully surprising wine, Ed! :)
  
  N: RIPE berries with undertones of pyrazines & notes of smoke
  
  P: LM body; RNDISH entry with NICE, ALMOST swtish, blk olive frt met by a bit of astringent pucker which QUITE resolves by the LONG, balanced finish with a fairly elegant tangy/swtness to the few, firming, dusty tannins. LOVELY stuff for now & through '23? 15.5% ABV; My EXC/EXC+. 89 pts winealign.com + other scores/medals on wine-searcher's Tasting Notes pg. [As of late Sept '19, wine-searcher still shows 1 source @ $19.99]!

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• 2014 Domaine Matrot Meursault

  France, Burgundy, Côte de Beaune, Meursault

  Considering my relative's recent dislike of this (Cf. my TN of 9/1/19), I decided to check the rxn of experienced tasters @ the shop where I do most of my tasting. 1st, the response was UNIFORMLY +. 2nd, when I specifically inquired as to whether the acidity was overpowering the frt, the answer was "no". 3rd, though I neglected to specifically request it of the server, there was none left by the time *I* got there! Sooooo... looks like one should @ least SOMEWHAT discount the Day 1 part of that 9/1/19 note? ;)

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