Winebar [4 Whites, 8 Reds, & 7 *shared* bottles] from 11/29/19

Vintage Wines Ltd., San Diego, CA
Tasted Saturday, November 30, 2019 by srh with 139 views

Flight 1 - Winebar from 11/29/19 (12 Notes)

  • 2017 Domaine Huet Vouvray Sec Le Haut-Lieu

    France, Loire Valley, Touraine, Vouvray

    "The original Huët vineyard is nearly 9 hA. It has the richest soils of the domaine’s three crus—a deep limestone-clay—and the wines are generally the estate’s most approachable. In some vintages, small quantities from nearby estate parcels may be added to Le Haut-Lieu." Apparently, 13% ABV, 6 g/l R.S., 4.6 g/l T.A., & 3.19 pH

    N: Pears with notes of minerals, poss lemons

    P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) BEAUTIFULLY offset by an acidity which SEAMLESSLY transitions into a quite LONG, impeccably balanced finish with HINTS of a very, VERY slight bitterness that's a + with food. MARVELOUS for now, & making its 10th? [The "pros" are ALL over the landscape on the ageability of this, & as I have no PERSONAL experience...] 13% ABV; My EXC+. 93+ pts ea John Gilman (Jul/Aug '18) & WA (Stephan Reinhardt, Mar '19), 91 pts Decanter (Gelle, 6/18/18), and 16/20 Jancis Robinson (Hemming, 6/19/18). [This vendor's $29.95 is now as good as anyone of wine-searcher.]

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  • 2018 Jermann Pinot Grigio 50th Anniversary

    Italy, Friuli-Venezia Giulia, Friuli

    “Grown in vyds located in Farra d’Isonzo, San Lorenzo Isontino, & Mossa, on a plateau embedded between the Collio hills on one side & the Isonzo river on the other; The soils here are primarily clay & gravel, with optimal airflow & a large diurnal shift. The grapes were picked in cool conditions to preserve their freshness. After soft pressing, fermentation in temp-controlled tanks lasted between a 7 & 10 days. The wine was then aged in s/s to enhance its inherent varietal freshness and fragrance. 13% ABV, 3.3 g/L R.S., 5.3 g/L T.A., & 3.20 pH;”

    N: Forest floor & minerals

    P: Med body; RNDISH entry with NICE, ALMOST swtish frt beautifully offset by an acidity which pushes the process into & through the LONG, BALANCED, tangy/swt finish with just enough of an OCCASIONAL very, VERY slight bitterness to be a current +. NICELY done for now & into, poss through, '22. My EXC; 91 pts Suckling. [This vendor's $19.95 puts it in the TOP quartile of wine-searcher's postings.]

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  • 2016 Ramey Chardonnay Woolsey Road Vineyard

    USA, California, Sonoma County, Russian River Valley

    “From a Vyd of Huichica clay-loam over clay soils owned by the Martinelli family & planted to our specifications in 2007 with Old Wente cuttings taken from our Chard blocks in Platt Vyd, which had been sourced from the Hyde Vyd. Harvested 8/5/16 @ 22.9 ̊ Brix; We press whole clusters for phenolic delicacy (low tannins). Native yeast & full native malolactic fermentations take place in barrel, with sur lies bâtonnage. After 20 mos in 20% new Taransaud Beaune FR oak barrels, this Chard was bottled without filtration in June 2018. 761 cases produced & released Dec ’19 @ $65 sugg retail.”

    N: Butter (but with restraint?), minerals, lemons

    P: LM body; Rndish entry with NICE, almost swtish frt/oak met by an almost puckerish acidity which seamlessly transitions into a LONG, balanced, TANGY/swt (70:30) finish with a very, VERY slight bitterness. Chablis-like, except for the oak/bitterness. For now & through '20, my EXC- being too low IF the bitterness is transitory & ULT resolves. 14.5% ABV; 95+ pts WA, 94 Vinous (Galloni, 5/1/19), and 93 ea WS & Dunnuck! [Check with this vendor if interested in their very COMPETITIVE price.]

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  • 2015 Pahlmeyer Chardonnay Jayson

    USA, California, Napa Valley

    "The grapes were hand-sorted & gently whole-cluster pressed. After settling overnight, the 100% free-run juice was racked to barrels for 100% native yeast barrel fermentation followed by malo-lactic fermentation. The wine was aged in 85% new FR oak barrels for 11 mos on the lees, which were stirred weekly." 2,500 cases made & bottled 8/16/16, released 5/10/17. Winemaker Kale Anderson;

    N: BUTTERED popcorn with notes of SOMETHING "medicinal" (bandaids?)

    P: MF body; Very RNDISH entry with ALMOST swtish OAK atop minimal "frt" met by an astringent acidity which, fortunately, pretty much calms down by the LONG, balanced finish with ult an almost unbelievable pleasantness, & only OCCASIONAL *glimpses* of the mid-P astringency. 14.6% ABV; My VG+/EXC-, the higher ONLY if one is fond of oak/malolactic *&* can handle the early/mid-P. Drink now & into '20. My EXC/EXC+. 92 pts WS (Laube, 2/28/18) @ $50. [Check with this vendor if interested in their *very* COMPETITIVE price.]

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  • 2015 Massolino Barolo

    Italy, Piedmont, Langhe, Barolo

    “From vyds situated in the area of Serralunga d’Alba, altitude 320 - 360 m, with mainly calcareous soils & vines ave from 10-55 yrs old.” Typically, “Traditional Barolo with fermentation & maceration lasting about 15 days @ temps which vary from 31-33° C. the wine is aged in large oak barrels for at least 30 mos, and is left to mature in bottles placed in special dark, cool cellars for just over a yr.” 14% ABV

    N: CLOSED; Vanilla atop (guessing) tar, POSS flowers? Intensity lurking?

    P: LM body; NICE, almost swtish frt fairly quickly met by an astringent pucker which DOES surprise me by the amount of resolution by the LONG, poss very, VERY slight puckerish finish with a bitter/SWTNESS to the dusty tannins. For me there's something unsettling 'bout this: Is it currently at least SOMEWHAT disjointed? IF cellaring through '21 helps, my VG+ *will* be low. 93 pts ea Suckling (1/’19), WA (6/’19), & WE with “Editors' Choice” (10/1/19) @ $55, 92 The Wine Front (5/28/19), 91 Vinous (Galloni, 2/’19), and 17/20 from Jancis Robinson (Speller, 12/6/18)! [This vendor's $39.95 puts it in the TOP quartile of wine-searcher's postings.]

    Note: Likely from the same bottle as Vinnut, 12/1/19.

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  • 2017 Massolino Dolcetto d'Alba

    Italy, Piedmont, Alba, Dolcetto d'Alba

    “From vyds situated in the area of Serralunga d’Alba, altitude 330 m, with soils of mixed consistency (tending towards lime), & vines ave from 20-25 yrs old.” Typically, “Temp- controlled (81-84°F) fermentation & maceration in s/s lasting an ave period of 7-9 days. This is followed by malolactic fermentation & a short period of maturing in s/s. The wine is released for sale after approximately 4 mos in the bottle.”

    N: Choc covered raisins, poss prunes; Intensity lurking?

    P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which quickly resolves by the LONG, balanced, POSS very, VERY slightly bitterish finish with a TANGY/swtness (65:35) to the few, fairly unoffensive, firming, very, VERY fine tannins. For now with food, & through '22. My VG+/EXC-; 89 pts Suckling. [This vendor's $17.95 is ≈$1 < wine-searcher's lowest.]

    Note: Likely from the same bottle as Vinnut, 12/1/19.

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  • 2015 Marqués de Murrieta Rioja Reserva Finca Ygay

    Spain, La Rioja, Rioja

    “80% Tempranillo, 12% Graciano, 6% Mazuelo, & 2% Garnacha from our Ygay Estate vyds, an area of 300 ha @ 320 - 485 m elev surrounding the winery in Rioja Alta; Manually harvested from 9/14 – 10/16/15; The clusters are stripped & gently squeezed. The varieties ferment separately in s/s tanks, with temp control. The fermentation has a duration of 8 days, during which pumping over & punching down operations are regularly carried out. After fermentation, the solid parts of the grape are pressed into vertical presses, through a smooth & slow process that favors the extraction of color & ripe tannins that reside in the skin. Aged 18 mos in 225L AM oak barrels;” 100,000 cases made, 9,067 imported.

    N: Clsd; VANILLA atop RIPE berries; Intensity lurking?

    P: LM body; Rndish entry with very NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which stays within hailing distance of the init frt as it fairly seamlessly works its way into & through the very LONG, balanced, very, VERY slightly puckerish finish with hints of swtness to come. NEEDS through '21, poss even '22, then going beyond its 10th? My EXC-/EXC, the higher QUITE probably eventually for the potential of this! 93 pts ea WA (6/29/19) & Suckling (8/2/18), 92 Wine & Spirits + Yr's Best Rioja (12/'19) @ $29, 92 WS + "Smart Buy" & #40/Top 100 for '19 @ $29, and 90 WE (9/1/19) @ $29! [This vendor's $19.95 puts it @ the head of wine-searcher's "class"!]

    Note: 1st tasted 11/23/19, when it was basically PnP'd. (Today I’m thinking it had ≈2 1/2 hrs of air in a sm tasting glass before I got to it.)

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  • 2017 Flowers Pinot Noir Sonoma Coast

    USA, California, Sonoma County, Sonoma Coast

    “Sourced from a small selection of family-owned vyds on the Sonoma Coast as well as our Sea View Ridge estate. Each vyd is carefully chosen for its farming practices, coastal influence, & frt standards. Fermented using 100% native yeasts; Aged 10 mos in 100% FR oak (20% new); 13.5% ABV, 5.7 g/L T.A., & 3.77 pH;” 23,000 cases made.

    N: RIPE blkberries, POSS blk rasps, with notes of vanilla & plums; Hints of minerals?

    P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays in contact with the init frt as it evolves into a LONG, poss very, VERY slightly bitterish finish with a tangy/SWTNESS to the few, firming, dusty tannins. A "bigger" styled P.N. (with respect to its RIPE, "darker" frts) that DESERVES/needs 12-18 mos, then drinking through '24. My EXC- in the style. 94 pts Suckling (5/3/19), 92 WS (8/31/19), and 90 ea Vinous (Galloni, 5/1/19) & WA (Perrotti-Brown, 12/13/18). [Check with this vendor if interested in their very COMPETITIVE price.]

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  • 2016 Château Smith Haut Lafitte Le Petit

    France, Bordeaux, Graves, Pessac-Léognan

    60% C.S. & 40% Merlot from gentle slopes with soils of gravel atop smaller, quartz pebbles, then sand & limestone. Supposedly aged in 20% new FR oak; 6,667 cases made.

    N: CLOSED, but seems VERY *ripe* with notes of blk olives? Intensity lurking

    P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it fairly seamlessly winds it way into a LONG, balanced finish with already hints of an elegant swtness to the dusty tannins. Because of the early/mid-P, NEEDS through '23, I'm guessing, then drinking through '29? LOTS of potential here! My EXC, more down the line? 94 pts Vinous (Galloni), 93-95 WE (barrel), 93 WA (Martin, 04/17), 92 ea Vinous (Martin, 01/19) & Suckling, 91 ea Dunnuck, Decanter (Anson), & Jeff Leve, 90 ea WS & Jeannie Cho Lee (4/15/17) , and 17/20 Jancis Robinson! [This vendor's $33.95 is as good as ANY on wine-searcher.]

    Note: 1st tasted 9/14/19, when it had sig < air than today’s ≈2 1/2 hrs in a sm tasting glass before I got to it. While I don’t know whether the increased air accounts for the SIG > structure noted in today’s tasting, but it’s at LEAST an idea… ;)

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  • 2016 Les Pagodes de Cos

    France, Bordeaux, Médoc, St. Estèphe

    Should you be interested, I’ve uploaded info for this vintage which you can peruse at your leisure. 😉

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

    P: Med body; RNDISH entry with NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which stays in contact with the init frt which transitions into a LONG, BALANCED, potentially elegant finish which is already showing glimpses of swtness to the dusty tannins. NEEDS through '22, then EASILY making its 10th. VERY nicely done! 13% ABV; My EXC/EXC+. [This vendor's $49.95 now puts it in the top 1/3 of wine-searcher's fairly skewed postings.]

    Note: 1st tasted 9/14/19, when it had sig < air than today’s ≈2 1/2 hrs in a sm tasting glass before I got to it. While I don’t know whether the increased air accounts for the SIG > structure noted in today’s tasting, it’s at LEAST an idea… ;)

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  • 2014 Robert Foley Cabernet Sauvignon

    USA, California, Napa Valley

    “100% hand-picked C.S. (Oct ’14) sourced from multiple locations: Valley Floor & Mountain AVAs; Vinification: 10-day fermentation, FR oak barrels; 15.5% ABV; Bob Foley, Winemaker; 900 cases bottled May ’16 @ $92 sugg retail.”

    N: VANILLA atop RIPE, POSS jammy berries with notes of pyrazines? Intensity lurking

    P: MF body; RNDISH entry with very NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which somewhat resolves by the LONG, balanced finish with a bitter/swtness to the dusty tannins. Approachable now with food, but DESERVES through '20 & should make its 10th. Somehow a bit flat/flabby on the finish? My VG+/EXC-; 94+ pts WA (12/30/16). [Check with this vendor if interested in their very COMPETITIVE price, & DO be aware of some fairly skewed pricing.]

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  • 2017 Bodegas El Nido Jumilla Clio

    Spain, Murcia, Jumilla

    Typically, “70% Monastrell & 30% C.S. made from 29.65 acres of C.S. vyds & 79 acres of very old Monastrell, with a very low yield. The grapes are harvested with small baskets to prevent bruising. The bunches are brought to triage tables where the best ones are selected. It spends 22-26 mos in FR & AM new oak barrels.”

    N: Attractively RIPE berries with notes of minerals & hints of choc

    P: LM body; RNDISH entry with very NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it morphs into a LONG, balanced finish with hints of a potentially elegant tangy/swtness to the firming, dusty tannins. NEEDS through '21, I'm guessing, then drinking through '25 min. My EXC, more poss down the line? [This vendor's $36.95 is $2 < wine-searcher's next lowest posting!]

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Flight 2 - Shared Bottles from 11/30/19 (7 Notes)

  • 2015 Peju Province Winery Cabernet Sauvignon

    USA, California, Napa Valley

    THANK you for sharing this, Matt! :)

    Estate grown 85% C.S., 8% P.V., & 7% Merlot harvested Oct '15; Aged 18 mos in FR & AM oak (45% new); 14.8% ABV, 7.3g/l T.A., & 3.6 pH; 12,000 cases made & released Sep '18 @ $60 sugg retail.

    N: Smoke/toast with RIPE berries/pyrazines QUITE underneath

    P: LM body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it evolves into a LONG, BALANCED finish with a burgeoning, elegant, tangy/swtness to the fairly unoffensive, DUSTY tannins. DESERVES another 18 mos or so, then easily making its 10th. VERY nicely done! My EXC; 90 pts WE (12/31/19) @ $55, 89 WS (Molesworth, 2/'19), and the ff '19 Contest results: Double Gold, Best of Region (Red), & Best of CA @ CA State Fair, Gold @ S.F. Chronicle, & Silvers @ Sunset Int'l & Rodeo Uncorked! [By all means, DO check with this vendor if interested in their *very* COMPETITIVE price!]

    Note: 1st tasted on 7/27/19, when it likely had SOMEWHAT < air than today’s tasting.

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  • 1994 Diamond Creek Cabernet Sauvignon Volcanic Hill

    USA, California, Napa Valley, Diamond Mountain

    I can't thank you ENOUGH for allowing me to taste my 1st ever Volcanic Hill, Vinnut! :)

    Tasted ≈1 hr 45 mins after it had been decanted

    N: LM body; Very NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it SEAMLESSLY transitions into a very LONG, BALANCED with an elegantly subtle tangy/swtness to the firming, but unoffensive, dusty tannins. VERY *impressive* wine for now, & yet I can see it going ANOTHER 10 yrs!™ My Exceptional- (96,97/100 using that metric), with a poss FULL Exceptional (97-100/100)... somewhere down the line! 94 pts Jeff Leve (3/3/14), and 91 ea RJonWine & WS (6/15/98). [As of early Dec '19, wine-searcher still shows 1 source @ $195].

    Note: Likely from the same bottle as Vinnut, 12/1/19.

    ™Corroborated (TOTALLY independently) by another, VERY experienced taster. ;)

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  • 2013 Royal Tokaji Wine Co. Tokaji Aszú 5 Puttonyos

    Hungary, Tokaji

    Should you be interested, I’ve uploaded info for this vintage which you can peruse at your leisure. 😉

    Dr. Tom, THANK for allowing me to retaste this PHENOMENAL wine! :)

    Vars are Furmint & Hárslevelű; 11% ABV, 162 g/l R.S., & 7.7 g/l T.A.

    Note: Had been in a small tasting glass ≈5 hrs before I tasted it!

    N: Honey, apricots

    P: Med body; RNDISH entry with LOVELY, SWTISH frt *beautifully* counterbalanced by an acidity which does a MARVELOUS job of keeping everything in check through the LONG, tangy/SWT (40:60) finish. Impressive! My EXC/EXC+; [This vendor's $46.95 is a STUNNING $10 < wine-searcher's next lowest!]

    Note: Likely from the same bottle as Vinnut, 12/1/19. Also, 1st tasted on 3/3/18, when, for whatever reason, I *HORRIBLY* underrated it. 😊

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  • 2014 Graymont Estate

    USA, California, Central Coast, Sta. Rita Hills

    THANK you for sharing this, Arturo! :)

    N: Closed; Toast (poss butter?) with notes of grass & earth

    P: LM, poss Med, body; RNDISH entry with NICE, almost swtish oak/frt met by firming acidity which does ult loosen its grip as it evolves into a LONG, balanced, ult pleasant finish. For now & probably through '20. 15.2% ABV; My VG+/EXC-.

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  • 2017 Merry Edwards Sauvignon Blanc

    USA, California, Sonoma County, Russian River Valley

    Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including accolades.

    N: Gooseberry with notes of toast & tropical frts; Intensity lurking?

    P: Med, poss MF, body; RNDISH entry with very NICE, ALMOST swtish frt beautifully counterbalanced by an acidity which SEAMLESSLY leads the way into the LONG, BALANCED finish with an elegant tangy/swtness & OCCASIONAL glimpses of a very, VERY slight bitterness which (at least currently) is a +. For now & likely through '21, though drinking SO well *right* now! 14.1% ABV; My EXC+.

    Note: 1st tasted on 11/9/19

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  • 1984 Raymond Cabernet Sauvignon Private Reserve

    USA, California, Napa Valley

    Oscar & José, THANK you for making it possible for me to taste this! :)

    N: Initially VERY Madeira-like: IF tasted blindly, I'd have guessed 'twas fortified. However, over time carmelized notes emerged, & eventually raisins. Not at all "classic", but distinctive nonetheless, & seemingly > attractive with addt'l air.

    P: LM body; Rndish entry with NICE, ALMOST swtish frt met by a BIT of astringent pucker which stays in contact with the init frt as it fairly seamlessly transitions into a LONG, beautifully BALANCED finish with an attractive tangy/swtness (55:45) to the few, TOTALLY unoffensive, yet still firming, very, VERY fine tannins. For now, + should still work with lighter fare (though not improving) through '21, poss '22. My EXC+, & I might even consider more save for the unusual aromas.

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  • 2007 Stags' Leap Winery Cabernet Sauvignon Napa Valley

    USA, California, Napa Valley

    THANK you for sharing this, Ed! :)

    N: VANILLA atop ripe berries

    P: LM body; NICE, almost swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it evolves into a LONG, balanced finish with an elegant swtness to the still firming, dusty tannins, which *I* found unoffensive because of the swtness attached. Nonetheless, NEEDS food or cellaring through '22, then approaching its 20th? My EXC, higher with a BIT > time? 93 pts The Wine Front (Bennie, 1/17/12).

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