“From 25 yr old vines grown in Kimmeridgian limestone soils; Alcoholic & malolactic fermentation occur in temp-controlled s/s tanks; Wine is aged on fine lees;”
N: Wet stones, lemons, flowers
P: LM, poss Lt, body; RNDISH entry with NICE, ALMOST swtish frt balanced by an acidity which surprises at least a bit by the amt of softness in the LONG, balanced, tangy/swt finish. A nice village AOC for now & through '21, poss '22. 12.5% ABV; My VG+/EXC-. [This vendor's $22.99 is $2 < wine-searcher's lowest.]
P: Med body; Very RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?), acidity to at least some extent counterbalancing into the LONG, balanced, tangy/SWT (45:55) finish. Nice enough as a quaff (& poss might work with lighter fare?) for now & into mid '21? My VG+, though an argument for EXC- based upon QPR would at least be plausible. 13.5% ABV; Probably 92 pts Dunnuck (though I was unable to confirm). [I saw no other source with which to compare this vendor's $13.99.]
“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: Slightly closed; Flowers, lemons
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?), acidity trying to offset as it evolves into a LONG, balanced, tangy/SWT (45:55) finish. Could work as a quaff & with lighter fare, POSS through '21? My VG+/EXC-, trending upwards, particularly for QPR in this style. [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.]
“Dolcetto from the Comune di Barolo planted in 1991 with SW exposure @ 280 m elev in soils that are 33% sand, 44% silt, & 23% clay;” Typically, “For Dolcetto from the town of Barolo the harvest time is between 8-15 of Septr. When the grapes arrive to the cellar they are destemmed, crushed, & placed in steel tanks to undergo fermentation not exceeding 78 °F. After about 7 days the wine will then be separated from the skins, transferred to another tank, & maintained at about 64 °F to help start the malolactic fermentation. After the 2nd fermentation is finished it will remain stored in cement until bottling (Apr), then on the market in Sept.”
N: BRIGHT cherries (blk?) with flowers & earth
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly evolves into a LONG, BALANCED finish with a delightful tangy/swtness to the FEW, innocuously firming, very, VERY fine tannins. Very nicely, refreshingly done for now & through '22, poss '23. 13% ABV; My EXC-, arguably higher for QPR? [This vendor's $15.99 matches the lower of wine-searcher's 2 postings.]
“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 temps between 25-28°C. Malolactic fermentation completed in inox tanks; The wine ages in FR oak barrels (used 1 or 2 years) for 12 mos.” 25,000 cases made.
N: SMOKE, toast atop cherries, flowers way 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 seamlessly transitions into a LONG, balanced, VERY slightly tangy finish with a DISTINCT *swtness* to the firming, but fairly unoffensive, dusty tannins. For now with food, but deserves through '20, then drinking through '23 min. 13.5% ABV; EXC-, *easily* higher for 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.]
Note: Today I noticed less structure than when 1st tasted on 11/30/19
“Mostly Mencía with Bastardo (Trousseau) & Garnacha Tintorera (Alicante Bouschet) from various vyds planted 1900-1940 in the clay soils of the village of Valtuille de Abajo; 80% whole cluster fermentation in large oak vats; Macerations of between 2 & 5 mos; Aging in various vessels: 225L, 500L, foudre, & cement. Bottled without fining or filtration.”
N: An attractive melding of flowers & cherries; Undertones of earth?
P: LM, poss Lt, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it works its way into & through the LONG finish with an already enticing bitter/swtness to the dusty tannins. NEEDS 12-18 mos, then drinking into '24. Nicely done & fairly substantive. 13.5% ABV; My EXC-, higher for QPR? 93 pts ea Decanter (Evans, 2/5/19) & WA (2/28/19), and 16/20 Jancis Robinson (2/5/19). [This vendor's $16.99 puts it in the TOP 20% of wine-searcher's LARGE # of postings.]
“62.9% Syrah, 28.2% Grenache, 7.3% Mourvedre, & 1.3% Viognier (co-fermented with the Syrah) from the ff’ing Vyds: 64% Southwind (Walla Walla Valley), 29% Monette’s (Walla Walla Valley), & 7% Alder Ridge (Horse Heaven Hills); Matured for almost 2 yrs in 3rd & 4th-fill FR oak barrels; 14.5% ABV, 5.4 g/L T.A., & 3.90 pH;”
N: SMOKE & earth atop RIPE berries
P: 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 transitions into a LONG finish with a BITTER/swtness (55:45) to the firming, dusty tannins. NEEDS 12-? mos; IF that resolves the bitterness of the finish (& sufficient frt still remains), by VG/VG+ would be low. [I found no other U.S. source with which to compare this vendor's $15.99.]
“100% Syrah from the Katherine Leone, Clifton Hill, Clifton, & Wahluke Slope Vyds; FR & AM oak; 14.5% ABV, 5.4 g/L T.A., & 3.91 pH; 1,195 cases produced.”
N: Plums & blk cherries with toast & floral undertones
P: LM body; Rndish entry with NICE, almost swtish frt met by an astringent pucker which never comes even remotely close to losing contact with the init frt as it seamlessly evolves into a very LONG, BALANCED finish with an alluring tangy/SWTNESS to the firming, dusty tannins. POSS now with food, but DESERVES 12-18 mos, then drinking through '24. VERY nicely done! My EXC, more for QPR with a bit of time? [Though it appears they're already out, this vendor's $17.99 put it $3 < wine-searcher's only current entry.]
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: SMOKE, toast, & earth with ripe beries underneath?
P: LM body; RNDISH entry with NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which stays within hailing distance of the init frt as it works its way into & through the LONG finish with OCCASIONAL *glimpses* of a very, VERY slight bitterness & a tangy/swtness to the DUSTY tannins. NEEDS through '21, poss '22, then drinking into '26? Nicely done. 14% ABV; My EXC-, higher eventually for QPR? [I saw no other source with which to compare this vendor's $25.99.]
Note: 1st tasted on 11/30/19, when I noticed somewhat < structure -- & likely overreached a BIT with my score.
“45% C.S., 31% Merlot, 10% C.F., 9% Malbec, & 5% P.V., harvested 9/9 – 10/23/16 from the ff’ing sources: 49% Browne Estate Vyd, 13% Willard, 10% Mirage, 8% Canjoy Vyd Ranch, 6% Blue Mtn Vyd, 4% Shaw, + 3% or < from Red Mtn Vyd, Sagemoor, Blackrock, & Seven Hills; Aged 22 mos in 34% new FR oak, the balance in 2nd – 5th use mixed oak; 14.18% ABV, 5.7 g/L T.A., & 3.81 pH;”
N: Attractively BRIGHT cherries (blk?) with a melding of flowers, toast, & earth
P: LM 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 seamlessly works its way into & through the LONG, balanced, VERY slightly tangy finish with a distinct SWTNESS to the fairly unoffensive, yet DUSTY tannins. Nicely done in a flirting with R.S. style (that MIGHT *also* be tolerable for those who DON'T favor such a style) for now & through '22. My VG+/EXC- (88-91/100 using that metric). [This vendor's $22.99 is a STUNNING $9 < wine-searcher's only current posting!]
2018 Francine et Olivier Savary Chablis
France, Burgundy, Chablis
WAY too cold
“From 25 yr old vines grown in Kimmeridgian limestone soils; Alcoholic & malolactic fermentation occur in temp-controlled s/s tanks; Wine is aged on fine lees;”
N: Wet stones, lemons, flowers
P: LM, poss Lt, body; RNDISH entry with NICE, ALMOST swtish frt balanced by an acidity which surprises at least a bit by the amt of softness in the LONG, balanced, tangy/swt finish. A nice village AOC for now & through '21, poss '22. 12.5% ABV; My VG+/EXC-. [This vendor's $22.99 is $2 < wine-searcher's lowest.]
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2018 Joey Tensley Fundamental
USA, California, Central Coast
WAY too cold
N: CLOSED; Flowers, earth?
P: Med body; Very RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?), acidity to at least some extent counterbalancing into the LONG, balanced, tangy/SWT (45:55) finish. Nice enough as a quaff (& poss might work with lighter fare?) for now & into mid '21? My VG+, though an argument for EXC- based upon QPR would at least be plausible. 13.5% ABV; Probably 92 pts Dunnuck (though I was unable to confirm). [I saw no other source with which to compare this vendor's $13.99.]
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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: Slightly closed; Flowers, lemons
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?), acidity trying to offset as it evolves into a LONG, balanced, tangy/SWT (45:55) finish. Could work as a quaff & with lighter fare, POSS through '21? My VG+/EXC-, trending upwards, particularly for QPR in this style. [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.]
Note: 1st tasted on 11/30/19
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2017 Giacomo Brezza e Figli Dolcetto d'Alba
Italy, Piedmont, Alba, Dolcetto d'Alba
“Dolcetto from the Comune di Barolo planted in 1991 with SW exposure @ 280 m elev in soils that are 33% sand, 44% silt, & 23% clay;” Typically, “For Dolcetto from the town of Barolo the harvest time is between 8-15 of Septr. When the grapes arrive to the cellar they are destemmed, crushed, & placed in steel tanks to undergo fermentation not exceeding 78 °F. After about 7 days the wine will then be separated from the skins, transferred to another tank, & maintained at about 64 °F to help start the malolactic fermentation. After the 2nd fermentation is finished it will remain stored in cement until bottling (Apr), then on the market in Sept.”
N: BRIGHT cherries (blk?) with flowers & earth
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly evolves into a LONG, BALANCED finish with a delightful tangy/swtness to the FEW, innocuously firming, very, VERY fine tannins. Very nicely, refreshingly done for now & through '22, poss '23. 13% ABV; My EXC-, arguably higher for QPR? [This vendor's $15.99 matches the lower of wine-searcher's 2 postings.]
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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 temps between 25-28°C. Malolactic fermentation completed in inox tanks; The wine ages in FR oak barrels (used 1 or 2 years) for 12 mos.” 25,000 cases made.
N: SMOKE, toast atop cherries, flowers way 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 seamlessly transitions into a LONG, balanced, VERY slightly tangy finish with a DISTINCT *swtness* to the firming, but fairly unoffensive, dusty tannins. For now with food, but deserves through '20, then drinking through '23 min. 13.5% ABV; EXC-, *easily* higher for 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.]
Note: Today I noticed less structure than when 1st tasted on 11/30/19
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2017 Raul Pérez Bierzo Ultreia St. Jacques
Spain, Castilla y León, Bierzo
“Mostly Mencía with Bastardo (Trousseau) & Garnacha Tintorera (Alicante Bouschet) from various vyds planted 1900-1940 in the clay soils of the village of Valtuille de Abajo; 80% whole cluster fermentation in large oak vats; Macerations of between 2 & 5 mos; Aging in various vessels: 225L, 500L, foudre, & cement. Bottled without fining or filtration.”
N: An attractive melding of flowers & cherries; Undertones of earth?
P: LM, poss Lt, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it works its way into & through the LONG finish with an already enticing bitter/swtness to the dusty tannins. NEEDS 12-18 mos, then drinking into '24. Nicely done & fairly substantive. 13.5% ABV; My EXC-, higher for QPR? 93 pts ea Decanter (Evans, 2/5/19) & WA (2/28/19), and 16/20 Jancis Robinson (2/5/19). [This vendor's $16.99 puts it in the TOP 20% of wine-searcher's LARGE # of postings.]
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2014 Middleton Family Inconceivable
USA, Washington, Columbia Valley
“62.9% Syrah, 28.2% Grenache, 7.3% Mourvedre, & 1.3% Viognier (co-fermented with the Syrah) from the ff’ing Vyds: 64% Southwind (Walla Walla Valley), 29% Monette’s (Walla Walla Valley), & 7% Alder Ridge (Horse Heaven Hills); Matured for almost 2 yrs in 3rd & 4th-fill FR oak barrels; 14.5% ABV, 5.4 g/L T.A., & 3.90 pH;”
N: SMOKE & earth atop RIPE berries
P: 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 transitions into a LONG finish with a BITTER/swtness (55:45) to the firming, dusty tannins. NEEDS 12-? mos; IF that resolves the bitterness of the finish (& sufficient frt still remains), by VG/VG+ would be low. [I found no other U.S. source with which to compare this vendor's $15.99.]
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2017 Luke Wines Syrah
USA, Washington, Columbia Valley, Wahluke Slope
“100% Syrah from the Katherine Leone, Clifton Hill, Clifton, & Wahluke Slope Vyds; FR & AM oak; 14.5% ABV, 5.4 g/L T.A., & 3.91 pH; 1,195 cases produced.”
N: Plums & blk cherries with toast & floral undertones
P: LM body; Rndish entry with NICE, almost swtish frt met by an astringent pucker which never comes even remotely close to losing contact with the init frt as it seamlessly evolves into a very LONG, BALANCED finish with an alluring tangy/SWTNESS to the firming, dusty tannins. POSS now with food, but DESERVES 12-18 mos, then drinking through '24. VERY nicely done! My EXC, more for QPR with a bit of time? [Though it appears they're already out, this vendor's $17.99 put it $3 < wine-searcher's only current entry.]
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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: SMOKE, toast, & earth with ripe beries underneath?
P: LM body; RNDISH entry with NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which stays within hailing distance of the init frt as it works its way into & through the LONG finish with OCCASIONAL *glimpses* of a very, VERY slight bitterness & a tangy/swtness to the DUSTY tannins. NEEDS through '21, poss '22, then drinking into '26? Nicely done. 14% ABV; My EXC-, higher eventually for QPR?
[I saw no other source with which to compare this vendor's $25.99.]
Note: 1st tasted on 11/30/19, when I noticed somewhat < structure -- & likely overreached a BIT with my score.
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2016 Browne Family Vineyards Tribute
USA, Washington, Columbia Valley
“45% C.S., 31% Merlot, 10% C.F., 9% Malbec, & 5% P.V., harvested 9/9 – 10/23/16 from the ff’ing sources: 49% Browne Estate Vyd, 13% Willard, 10% Mirage, 8% Canjoy Vyd Ranch, 6% Blue Mtn Vyd, 4% Shaw, + 3% or < from Red Mtn Vyd, Sagemoor, Blackrock, & Seven Hills; Aged 22 mos in 34% new FR oak, the balance in 2nd – 5th use mixed oak; 14.18% ABV, 5.7 g/L T.A., & 3.81 pH;”
N: Attractively BRIGHT cherries (blk?) with a melding of flowers, toast, & earth
P: LM 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 seamlessly works its way into & through the LONG, balanced, VERY slightly tangy finish with a distinct SWTNESS to the fairly unoffensive, yet DUSTY tannins. Nicely done in a flirting with R.S. style (that MIGHT *also* be tolerable for those who DON'T favor such a style) for now & through '22. My VG+/EXC- (88-91/100 using that metric). [This vendor's $22.99 is a STUNNING $9 < wine-searcher's only current posting!]
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