“From a 1.14 ha vyd area with 50 yr old vines grown in marl & limestone soils;”
N: Apples, earth, & something I can't quite ID (almost a maderization?)
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (& that Madeira-like component?) offset by an acidity which keeps things in check into & through the LONG, very, VERY slightly bitterish, yet quasi-rich finish. Different, & not particularly my style, yet, I suspect, reasonably done for what it is. For now & into EARLY '21? 12% ABV; My VG/VG+ (86-89/100 on that metric). [This vendor's $13.99 is $2 < wine-searcher's lowest.]
“These grapes, harvested 10/5 – 10/11/18 @ 23.5° Brix from a combination of volcanic & loamy soils, were grown in 4 of our Sonoma Coast estate vyds, three of which are located in the cool, fog-shrouded area of E Petaluma, while the 4th is located in the Sonoma Carneros region on a hillside behind the winery at our 5 Sisters Vyd. The grapes were hand-harvested in the morning to retain freshness. Once at the winery the grapes were destemmed & gently pressed into a s/s tank where they chilled & settled for 2 days. After racking off the grape solids, 1/2 the juice was fermented in neutral FR oak barrels & the balance was fermented in s/s tanks. A combination of indigenous & pure strain wine yeasts were used for fermentation, & the wine underwent 50% malolactic fermentation. Malolatic adds richness & body, but stopping it early keeps the wine fresh & lively. 14.5% ABV, 0.31% R.S., 0.59g/100mL T.A., & 3.74 pH; $20 sugg retail;"
N: Closed; Flowers, spice
P: LM body; Very RNDISH entry with NICE, ALMOST swtish frt deftly counterbalanced by an acidity which leads the way into & through the LONG, balanced finish with a tangy/swtness & OCCASIONAL *glimpses* of a very, VERY slight bitterness which is CURRENTLY a +. Drink now & into '21 as either a quaff or with lighter fare. My VG+/EXC-, whether trending up or down dependent upon the progression of the bitterness.™ [While this vendor's $14.99 compares favorably with the winery's $20, wine-searcher was of no help as ALL of their current entries would appear to be for the < expensive N. Coast bottling.]
™When tasting I was unaware that 1/2 the wine went through malolactic.
“North Berkeley Imports’ special selection of Mâcon-Villages from 1 of the region’s award-winning cooperative producers; Vyds (with vines 30-50 yrs old) are located on hillsides some 900 ft above sea level or higher, not far from the appellation of Saint-Veran. Soils are a mineral-rich combination of chalk & clay. Hand-harvested grapes are pressed full-cluster, then fermented on indigenous yeasts in temp-controlled, s/s tanks. Aged primarily in tank; some 10% of the wine is aged in older FR oak barrels. Bottled unfined & unfiltered;”
N: Butter slightly atop apples/pears, poss with notes of toast?
P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish oak/frt counterbalanced by an acidity which keeps things together into & through the LONG, balanced, very, VERY slightly bitterish, yet still (currently) pleasant finish. For now & through '20. 12.5% ABV; My VG+/EXC-, the higher arguably for QPR in the style. [This vendor's $13.99 is $2 < the lower of wine-searcher's 2 current postings.]
“From 10-45 yr old vines (2.6 tons/acre ave yield) grown in soils of mixed consistency (tending towards lime) @ 1,083 ft elev in Serralunga d’Alba;” Typically, “The wine ferments for 10-12 days in s/s @ 88-91°F. This is followed by malolactic fermentation & a short period of maturing in s/s; The wine is usually bottled & released for sale during the spring after the harvest.”
N: CREAMY vanilla™ WAY atop berries
P: Med, poss LM, 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 works its way into & through the LONG, balanced finish with a very, VERY slight bitterness & a tangy/swtness to the dusty tannins. NEEDS through '20, then drinking into, poss through '24. Nicely done! 14.5% ABV; My EXC-, poss higher with a bit of time? 93 pts WS, 90 ea Suckling & Decanter (Brook, 8/31/19), and 89 WA (Larner, 6/28/19). [This vendor's $19.99 is $2 < wine-searcher's current lowest.]
™Not sure WHAT I was smelling, as the winery's notes make NO mention of oak. :(
“95% Sangiovese & 5% Colorino from vyds @ at an elevation of almost 1000′ above sea level, lying on a very stony soil, locally known as ‘Galestro’.” Typically, “Fermentation with maceration (skin contact) of about 20 days, held at temperatures between 25- 28°C. Malolactic fermentation completed in inox tanks; The wine ages in FR oak barrels (used one or two years) for 12 mos.” 25,000 cases made.
N: Slightly closed; Smoke, bacon fat, cherries way underneath
P: LM body; Nice, almost swtish frt met by an astringent pucker which morphs into a LONG, balanced finish with POSS a very, VERY slight pucker to the firming, dusty tannins. NEEDS through '21 (poss more?), then drinking through '24 -- & that's likely conservative. Enough frt to weather the acidity? Either way, likely best for acidophiles. 13.5% ABV; My VG+, though I can "see" folks contending for higher 'cuz of the style/QPR. 93 pts Suckling (9/11/18), 91 WS (12/31/18), and 88 & 87 (2x) winealign.com (5/1/19). [This vendor's $11.99 is as good as ANYONE on wine-searcher.]
“100% Carmenere from the colluvial piedmont soils (with a high % of clay) of Hijuelas’s Las Vertientes Vyd, the coldest area where red Bordeaux grape varieties can still ripen thoroughly; The grapes were fermented in s/s tanks for 12-25 days @ temps that fluctuated between 24 & 28°C. Aged for 12 mos in FR oak barrels (25% new); 13.5% ABV, 2.1 g/L R.S., 5.67 g/L T.A., & 3.56 pH;”
N: Funk with pyrazines & iron
P: LM body; RNDISH entry with NICE, ALMOST frt met by an astringent pucker which stays in contact with the init frt as it seamlessly transitions into a surprising LONG, BALANCED fiish with an intriguing bitter/swtness to the relatively few, yet firming, dusty tannins. For now with food, should improve a bit through '20, then drink into '24. VERY nicely done! My EXC; 95 pts & Gold @ '18 Decanter World Wine Awards, & 93 pts Suckling (2/'18). [This vendor's $17.99 is an impressive $6 < wine-searcher's lowest!]
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Forest floor with smoke aotp RIPE berries
P: LM, poss Med, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which doesn't even remotely lose contact with the init frt as it evolves into a LONG, balanced finish with an intriguing tangy/bitter/swt trialectic to the DUSTY, yet surprisingly unoffensive, tannins. For now with fatty meats, but deserves/NEEDS 18 mos or so, then drinking at least 1 yr beyond its 10th. Impressively done! 14% ABV; My EXC/EXC+. [I saw no other source with which to compare this vendor's $25.99.]
USA, California, Central Coast, Santa Barbara County
“60% White Hawk & 40% Rancho Arroyo Grande Vyds; 30% whole cluster & 70% destemmed frt, cofermented in a 9T open top fermentor, given punchdowns & pumpovers with love; Aged 15 mos in 87% neutral FR oak barriques & 13% neutral FR oak puncheons;”
N: Hints of init forest floor/funk quickly subsumed by RIPE berries; Intensity lurking?
P: LM, poss 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 fairly seamlessly morphs into a LONG, balanced, OCCASIONALLY very, VERY slightly bitterish finish with a tangy/swtness (45:55) to the dusty tannins. MIGHT work now with food, but DESERVES through '20, then into '24. 14.5% ABV; My EXC-, arguably EXC for QPR? 91 pts Dunnuck; [This vendor's $14.99 is $5 < wine-searcher's lowest!]
“25% Syrah, 18% C.S., 16% Malbec, 15% Merlot, 10% P.S., & 8% ea Zin & P.V. harvested from 9/12 – 10/2/16; Aged in FR & AM oak for 17 mos, 60% new; 14.9% ABV, 5.85 g/L T.A., & 3.88 pH; 5,500 cases produced.”
N: Slightly closed; RIPE berries with notes of pyrazines
P: LM body; NICE, NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays within hailing distance of the init frt as it evolves into a LONG, balanced, very, VERY slightly bitterish finish with a tangy/swtness to the dusty tannins. Deserves/NEEDS 12-18 mos, then drinking into, & probably through, '23. My VG+/EXC-; 90 pts WE (7/1/19) @ $30, and the ff'ing '19 Contest results: Double Gold @ S.F. Chronicle, Silver @ Sonoma Cnty Harvest Fair, & Bronze @ Press Democrat N. Coast Challenge, all @ $27.99. [This vendor's $19.99 now puts it @ the bottom of the TOP quartile of wine-searcher's postings.]
Note: 1st tasted on 11/9/19, today’s bottle seeming a BIT firmer.
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Closed; Vanilla atop RIPE cherries with undertones of earth
P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) 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 finish with ULT a pleasant tangy/bitter/swt trialectic to the few, FIRMING, yet relatively unoffensive, dusty tannins. SHOULD work now with food, yet will likely improve for 12-18 mos, then at least approach its 10th. LOTS of substance in a potentially elegant style! 14.5% ABV; My EXC/EXC+ (92-95/100 using that metric), the higher down the line (particularly if QPR is taken into consideration). [This vendor's $23.99 is $4 < the lowest of wine-searcher's limited postings.]
2018 André et Michel Quenard Vin de Savoie Les Abymes
France, Savoie, Vin de Savoie
WAY too cold
“From a 1.14 ha vyd area with 50 yr old vines grown in marl & limestone soils;”
N: Apples, earth, & something I can't quite ID (almost a maderization?)
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (& that Madeira-like component?) offset by an acidity which keeps things in check into & through the LONG, very, VERY slightly bitterish, yet quasi-rich finish. Different, & not particularly my style, yet, I suspect, reasonably done for what it is. For now & into EARLY '21? 12% ABV; My VG/VG+ (86-89/100 on that metric). [This vendor's $13.99 is $2 < wine-searcher's lowest.]
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2018 Cline Cellars Viognier Estate Grown Sonoma Coast
USA, California, Sonoma County, Sonoma Coast
WAY too cold
“These grapes, harvested 10/5 – 10/11/18 @ 23.5° Brix from a combination of volcanic & loamy soils, were grown in 4 of our Sonoma Coast estate vyds, three of which are located in the cool, fog-shrouded area of E Petaluma, while the 4th is located in the Sonoma Carneros region on a hillside behind the winery at our 5 Sisters Vyd. The grapes were hand-harvested in the morning to retain freshness. Once at the winery the grapes were destemmed & gently pressed into a s/s tank where they chilled & settled for 2 days. After racking off the grape solids, 1/2 the juice was fermented in neutral FR oak barrels & the balance was fermented in s/s tanks. A combination of indigenous & pure strain wine yeasts were used for fermentation, & the wine underwent 50% malolactic fermentation. Malolatic adds richness & body, but stopping it early keeps the wine fresh & lively. 14.5% ABV, 0.31% R.S., 0.59g/100mL T.A., & 3.74 pH; $20 sugg retail;"
N: Closed; Flowers, spice
P: LM body; Very RNDISH entry with NICE, ALMOST swtish frt deftly counterbalanced by an acidity which leads the way into & through the LONG, balanced finish with a tangy/swtness & OCCASIONAL *glimpses* of a very, VERY slight bitterness which is CURRENTLY a +. Drink now & into '21 as either a quaff or with lighter fare. My VG+/EXC-, whether trending up or down dependent upon the progression of the bitterness.™ [While this vendor's $14.99 compares favorably with the winery's $20, wine-searcher was of no help as ALL of their current entries would appear to be for the < expensive N. Coast bottling.]
™When tasting I was unaware that 1/2 the wine went through malolactic.
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2017 Domaine Perraud Mâcon-Villages Vieilles Vignes
France, Burgundy, Mâconnais, Mâcon-Villages
WAY too cold
“North Berkeley Imports’ special selection of Mâcon-Villages from 1 of the region’s award-winning cooperative producers; Vyds (with vines 30-50 yrs old) are located on hillsides some 900 ft above sea level or higher, not far from the appellation of Saint-Veran. Soils are a mineral-rich combination of chalk & clay. Hand-harvested grapes are pressed full-cluster, then fermented on indigenous yeasts in temp-controlled, s/s tanks. Aged primarily in tank; some 10% of the wine is aged in older FR oak barrels. Bottled unfined & unfiltered;”
N: Butter slightly atop apples/pears, poss with notes of toast?
P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish oak/frt counterbalanced by an acidity which keeps things together into & through the LONG, balanced, very, VERY slightly bitterish, yet still (currently) pleasant finish. For now & through '20. 12.5% ABV; My VG+/EXC-, the higher arguably for QPR in the style. [This vendor's $13.99 is $2 < the lower of wine-searcher's 2 current postings.]
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2018 Massolino Barbera d'Alba
Italy, Piedmont, Alba, Barbera d'Alba
“From 10-45 yr old vines (2.6 tons/acre ave yield) grown in soils of mixed consistency (tending towards lime) @ 1,083 ft elev in Serralunga d’Alba;” Typically, “The wine ferments for 10-12 days in s/s @ 88-91°F. This is followed by malolactic fermentation & a short period of maturing in s/s; The wine is usually bottled & released for sale during the spring after the harvest.”
N: CREAMY vanilla™ WAY atop berries
P: Med, poss LM, 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 works its way into & through the LONG, balanced finish with a very, VERY slight bitterness & a tangy/swtness to the dusty tannins. NEEDS through '20, then drinking into, poss through '24. Nicely done! 14.5% ABV; My EXC-, poss higher with a bit of time? 93 pts WS, 90 ea Suckling & Decanter (Brook, 8/31/19), and 89 WA (Larner, 6/28/19). [This vendor's $19.99 is $2 < wine-searcher's current lowest.]
™Not sure WHAT I was smelling, as the winery's notes make NO mention of oak. :(
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2016 Fattoria di Basciano Chianti Rùfina
Italy, Tuscany, Chianti, Chianti Rùfina
“95% Sangiovese & 5% Colorino from vyds @ at an elevation of almost 1000′ above sea level, lying on a very stony soil, locally known as ‘Galestro’.” Typically, “Fermentation with maceration (skin contact) of about 20 days, held at temperatures between 25- 28°C. Malolactic fermentation completed in inox tanks; The wine ages in FR oak barrels (used one or two years) for 12 mos.” 25,000 cases made.
N: Slightly closed; Smoke, bacon fat, cherries way underneath
P: LM body; Nice, almost swtish frt met by an astringent pucker which morphs into a LONG, balanced finish with POSS a very, VERY slight pucker to the firming, dusty tannins. NEEDS through '21 (poss more?), then drinking through '24 -- & that's likely conservative. Enough frt to weather the acidity? Either way, likely best for acidophiles. 13.5% ABV; My VG+, though I can "see" folks contending for higher 'cuz of the style/QPR. 93 pts Suckling (9/11/18), 91 WS (12/31/18), and 88 & 87 (2x) winealign.com (5/1/19). [This vendor's $11.99 is as good as ANYONE on wine-searcher.]
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2016 Arboleda Carménère
Chile, Aconcagua Valley
“100% Carmenere from the colluvial piedmont soils (with a high % of clay) of Hijuelas’s Las Vertientes Vyd, the coldest area where red Bordeaux grape varieties can still ripen thoroughly; The grapes were fermented in s/s tanks for 12-25 days @ temps that fluctuated between 24 & 28°C. Aged for 12 mos in FR oak barrels (25% new); 13.5% ABV, 2.1 g/L R.S., 5.67 g/L T.A., & 3.56 pH;”
N: Funk with pyrazines & iron
P: LM body; RNDISH entry with NICE, ALMOST frt met by an astringent pucker which stays in contact with the init frt as it seamlessly transitions into a surprising LONG, BALANCED fiish with an intriguing bitter/swtness to the relatively few, yet firming, dusty tannins. For now with food, should improve a bit through '20, then drink into '24. VERY nicely done! My EXC; 95 pts & Gold @ '18 Decanter World Wine Awards, & 93 pts Suckling (2/'18). [This vendor's $17.99 is an impressive $6 < wine-searcher's lowest!]
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2013 Tolaini Cabernet Sauvignon Legit
Italy, Tuscany, Toscana IGT
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Forest floor with smoke aotp RIPE berries
P: LM, poss Med, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which doesn't even remotely lose contact with the init frt as it evolves into a LONG, balanced finish with an intriguing tangy/bitter/swt trialectic to the DUSTY, yet surprisingly unoffensive, tannins. For now with fatty meats, but deserves/NEEDS 18 mos or so, then drinking at least 1 yr beyond its 10th. Impressively done! 14% ABV; My EXC/EXC+. [I saw no other source with which to compare this vendor's $25.99.]
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2017 Groundwork Syrah
USA, California, Central Coast, Santa Barbara County
“60% White Hawk & 40% Rancho Arroyo Grande Vyds; 30% whole cluster & 70% destemmed frt, cofermented in a 9T open top fermentor, given punchdowns & pumpovers with love; Aged 15 mos in 87% neutral FR oak barriques & 13% neutral FR oak puncheons;”
N: Hints of init forest floor/funk quickly subsumed by RIPE berries; Intensity lurking?
P: LM, poss 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 fairly seamlessly morphs into a LONG, balanced, OCCASIONALLY very, VERY slightly bitterish finish with a tangy/swtness (45:55) to the dusty tannins. MIGHT work now with food, but DESERVES through '20, then into '24. 14.5% ABV; My EXC-, arguably EXC for QPR? 91 pts Dunnuck; [This vendor's $14.99 is $5 < wine-searcher's lowest!]
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2016 Roth Estate Heritage
USA, California, Sonoma County
“25% Syrah, 18% C.S., 16% Malbec, 15% Merlot, 10% P.S., & 8% ea Zin & P.V. harvested from 9/12 – 10/2/16; Aged in FR & AM oak for 17 mos, 60% new; 14.9% ABV, 5.85 g/L T.A., & 3.88 pH; 5,500 cases produced.”
N: Slightly closed; RIPE berries with notes of pyrazines
P: LM body; NICE, NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays within hailing distance of the init frt as it evolves into a LONG, balanced, very, VERY slightly bitterish finish with a tangy/swtness to the dusty tannins. Deserves/NEEDS 12-18 mos, then drinking into, & probably through, '23. My VG+/EXC-; 90 pts WE (7/1/19) @ $30, and the ff'ing '19 Contest results: Double Gold @ S.F. Chronicle, Silver @ Sonoma Cnty Harvest Fair, & Bronze @ Press Democrat N. Coast Challenge, all @ $27.99. [This vendor's $19.99 now puts it @ the bottom of the TOP quartile of wine-searcher's postings.]
Note: 1st tasted on 11/9/19, today’s bottle seeming a BIT firmer.
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2015 Bodegas Sierra Cantabria Rioja Reserva Unica
Spain, La Rioja, Rioja
Bottle #10317
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Closed; Vanilla atop RIPE cherries with undertones of earth
P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) 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 finish with ULT a pleasant tangy/bitter/swt trialectic to the few, FIRMING, yet relatively unoffensive, dusty tannins. SHOULD work now with food, yet will likely improve for 12-18 mos, then at least approach its 10th. LOTS of substance in a potentially elegant style! 14.5% ABV; My EXC/EXC+ (92-95/100 using that metric), the higher down the line (particularly if QPR is taken into consideration). [This vendor's $23.99 is $4 < the lowest of wine-searcher's limited postings.]
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