P: Med body; Rndish entry with "frt" firmed by a "structure" that is really just more of the same into & through the LONG, tangy, pleasantly bitter finish. MOST unusual in its relatively flat-lined style. My G, but I may well be downrating it.
P: Med, poss LM, body; RNDISH entry with NICE, frt met by a TANGY, almost puckerish acidity which carries the mail through the LONG, tangy finish with a certain minerality & notes of honey. May improve briefly, then drink into, poss through, '20? My VG/VG+, arguably the higher for QPR? [[As of late Feb '20, wine-searcher still shows 1 source @ $15.99].
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
“100% Grenache Blanc; After pressing & settling, vinification is carried out in thermo-regulated, s/s vats. Aging is carried out in vats on the fine lees with malo blocked. 2,000 cases bottled 1/1/16 & released 5/1/16.” 150 cases imported.
N: Potentially earthy, but tough to parse; Intensity lurking?
P: MF, poss Med, body; RNDISH entry with NICE, almost swtish "frt" met by an ALMOST astringent acidity that init gains strength before slowly, fairly seamlessly morphing into a very LONG, difficult to describe finish with elements of MANY things (minerals, tanginess, bitterness, honey) somehow in harmony! IMPRESSIVE, my EXC-/EXC, which may actually be on the low side. [FYI, I've *no* idea WHEN (or for how long) to drink it!] 92 pts WS (Molesworth, 11/15/16), 91 Vinous (Raynolds, 6/17/17), 15.5/20 Bettane et Desseauve, & 3*(*)/5 drinkrhone.com (10/’17). [As of late Feb '20, wine-searcher still shows 2 sources @ $53.39 & $100].
Winemaker Notes, kindly contributed by lvjohn, can be accessed via the CellarTrackerArticle link for this vintage @ the lower lft of this pg.
N: Butter, certainly, but with upwards pressure from lemons & spicy vanilla that makes it all "work"
P: MF body; RNDISH entry with nice OAK/frt quickly met by an astringency which only SLOWLY softens by the LONG, tangy finish with notes of honey & occasional HINTS of very, VERY slight bitterness. Personally I'd endeavor to drink this during '18, as I'm concerned about oaky bitterness in the future. My VG+/EXC-, which would be WAY low *if* that bitterness mitigates rather than increases. 96 pts WA (12/30/16) & 95 WE (10/1/17) @ $75! [As of late Feb '20, wine-searcher still shows 2 sources @ $85 & $100].
P: Med body; RNDISH, ALMOST stish frt firmed by an astringency which slowly evolves into a LONG finish with a bitter/swtness to the very, VERY fine tannins. An interesting, but not particularly varietal style for now & into '20, I'd guess. My VG/VG+; 91 pts WE (8/1/13) @ $35, 90 WA, + other scores & medals on wine-searcher's Tasting Notes pg. [As of late Feb '20, wine-searcher still shows 1 source @ $26.99].
“100% Willamette Valley P.N.; Aged 10 mos in FR oak barrels (11% new); 13.8% ABV; 5,300 cases produced.”
N: JAMMY straws (poss toast & earth) with notes of flowers
P: Med body; RNDISH, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it slowly, fairly seamlessly, evolves into a LONG finish with a tangy/swtness to the very fine tannins. DESERVES 'til early Fall '18, then drinking through '21 easily. VERY nicely done in a ripe style. My EXC-/EXC, trending towards the higher? Poss 92 pts Vinous? [I was unable to confirm.] [As of late Feb '20, wine-searcher still shows 2 sources @ $35 & $36].
Italy, Tuscany, Montalcino, Brunello di Montalcino
“From an 10 ha < estate with the combination of high alt vyds (≈450 m elev) + compact marl & limestone soils.” Typically, “Alcoholic fermentation in tank; Malolactic fermentation in oak barrel; Aged 3 yrs in FR oak barrels;”
N: Earth/vanilla with berries underneath
P: Med, poss LM, body; Rndish entry with NICE, almost swtish frt met by an astringent pucker which transitions into a LONG, tangy finish with notes of swtness to the very, VERY fine tannins. POSS approachable now with food/decanting, this deserves/NEEDS until '20, then likely drinking into '25 min. My VG+/EXC- with a shot @ even higher before all is said 'n done. 94 pts Suckling, 93 Falstaff Magazine (3/17/17), 88 WE (4/1/17) @ $50, & 16.5+/20 Jancis Robinson (Speller, 1/23/17). [As of late Feb '20, wine-searcher still shows 1 outlet @ $62.99].
Italy, Piedmont, Northern Piedmont, Coste della Sesia
“From highly acidic soils of sedimentary rock, due to low levels of calcium carbonate & magnesium, and an absence of calcium; Grapes are crushed & macerated for about 12-14 days in s/s tanks @ controlled temp. The wine ages 4 mos in s/s tanks, & is then aged 10 mos in used Slavonian oak casks.”
N: Ripe; Tar, choc, poss roses?
P: Med, poss MF, body; RNDISH entry with NICE frt met by an astringent pucker which does show hints of swtness as it transitions into a LONG finish with a slight tanginess & occasional notes of bitterness to the very, VERY fine tannins. Deserves/NEEDS 'til '20, then at least approaching its 10th. VERY nicely done, particularly given its price pt! My VG+/EXC-, the higher arguably for QPR, + I'd not rule out full EXC down the line. 89 pts Suckling, 88 Wine & Spirits (12/1/16?), and 87 WE (12/1/16) @ $23. [As of late Feb '20, wine-searcher still shows 1 source @ $20].
Based upon info for the ’12 & ’16 vintages, likely a blend of Grenache, Carignan, & C.S. aged in FR oak barrels for 12 mos.
N: Slightly closed; Berries, earth, with undertones of toast?
P: Med body; Rndish entry with nice frt firmed by an astringency which transitions into a LONG, somewhat spicy finish with glimpses of swtness to the very, VERY fine tannins. For now with food, MAY improve for 4-6 mos, then drink into, poss through, '20. 14.5% ABV; My VG/VG+, the higher arguably for QPR? 16.5/20 with “QGV” Jancis Robinson (Harding, 7/17/17), + other scores on wine-searcher's Tasting Notes pg.
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Fragrant vanilla/choc with a distinct earthiness, poss flowers?
P: Med body; RNDISH entry with NICE, almost swtish frt juxtaposed by an astringent pucker which never TOTALLY loses its sense of swtness as it SLOWLY, seamlessly transitions into a LONG, PLEASANT finish with notes of a tangy/swtness to the dusty tannins. DESERVES into '19 (likely more), then should make its 10th... EASILY! My EXC-/EXC, + the potential for even > eventually?
Addendum: Also tasted 7/14 & 8/11/18, today's TN being > along the lines of 8/11's.
“From Gualtallary’s loamy soils, lying at 1,300 m asl; Limestone covered pebbles & gravels occupy 50-60% of the soil volume, with a high % of free calcium carbonate in the profile;” Typically, “The grapes go through a double selection process & are released by gravity into small concrete tanks. The alcoholic fermentation begins with indigenous yeasts at 24ºC for 15 days. Pumping is not used. The cap is rotated by manual pigeage throughout the fermentation. The wine is matured in 3,500 ltr untoasted foudres ff’d by bottle age, time depending upon the vintage.”
P: Med body; Rndish entry with NICE frt met by an astringent pucker which slowly transitions into a LONG, bitter/swt choc finish with very, VERY fine, swtish tannins. Approachable now, this will benefit from cellaring through '18, then drinking for 4 yrs more... easily. 14.5% ABV; My VG+, which could VERY well be lowish. 97 pts Decanter (1 of Spurrier’s Top ’18 Wines), 95 WA, 92 ea Suckling & wine-pages.com, 91 Tim Atkin, 90 @ '17 Decanter World Wine Awards, and 17.5++ & 17.5/20 Jancis Robinson (Harding, 3/6/17 & 6/15/18). [As of late Feb '20, wine-searcher still shows 1 source @ $43].
P: Med body; Lovely, ALMOST swtish frt NICELY counterbalanced by an almost puckerish acidity which slowly, seamlessly morphs into a LONG, tangy/swt, BALANCED finish with undertones of very, VERY fine tanins. For now (certainly with food), but deserves into Fall '18, then drinking for 3 yrs or so more. SUPERBLY done! 14.8% ABV; My VG+/EXC- (& I'm probably being conservative.) Double Gold, Best of Class, & Best of Var @ the '18 New World Int'l Wine Comp, + another Double Gold @ the '18 S.F. Chronicle Wine Comp. [I suspect this vendor's $18.95 is the best one will find.]
2016 Petit Moulin Bandol Les Galets Rosés
France, Provence, Bandol
N: Closed; Cherries, minerals, poss flowers?
P: Med body; Rndish entry with "frt" firmed by a "structure" that is really just more of the same into & through the LONG, tangy, pleasantly bitter finish. MOST unusual in its relatively flat-lined style. My G, but I may well be downrating it.
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2016 Domaine Jean Vullien & Fils Roussette de Savoie Cépage Altesse
France, Savoie, Roussette de Savoie
N: Closed; Minerals, some flowers, poss cat pee?
P: Med, poss LM, body; RNDISH entry with NICE, frt met by a TANGY, almost puckerish acidity which carries the mail through the LONG, tangy finish with a certain minerality & notes of honey. May improve briefly, then drink into, poss through, '20? My VG/VG+, arguably the higher for QPR? [[As of late Feb '20, wine-searcher still shows 1 source @ $15.99].
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2015 M. Chapoutier Châteauneuf-du-Pape Blanc La Bernardine
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
“100% Grenache Blanc; After pressing & settling, vinification is carried out in thermo-regulated, s/s vats. Aging is carried out in vats on the fine lees with malo blocked. 2,000 cases bottled 1/1/16 & released 5/1/16.” 150 cases imported.
N: Potentially earthy, but tough to parse; Intensity lurking?
P: MF, poss Med, body; RNDISH entry with NICE, almost swtish "frt" met by an ALMOST astringent acidity that init gains strength before slowly, fairly seamlessly morphing into a very LONG, difficult to describe finish with elements of MANY things (minerals, tanginess, bitterness, honey) somehow in harmony! IMPRESSIVE, my EXC-/EXC, which may actually be on the low side. [FYI, I've *no* idea WHEN (or for how long) to drink it!] 92 pts WS (Molesworth, 11/15/16), 91 Vinous (Raynolds, 6/17/17), 15.5/20 Bettane et Desseauve, & 3*(*)/5 drinkrhone.com (10/’17). [As of late Feb '20, wine-searcher still shows 2 sources @ $53.39 & $100].
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2015 Pahlmeyer Chardonnay Napa Valley
USA, California, Napa Valley
Winemaker Notes, kindly contributed by lvjohn, can be accessed via the CellarTrackerArticle link for this vintage @ the lower lft of this pg.
N: Butter, certainly, but with upwards pressure from lemons & spicy vanilla that makes it all "work"
P: MF body; RNDISH entry with nice OAK/frt quickly met by an astringency which only SLOWLY softens by the LONG, tangy finish with notes of honey & occasional HINTS of very, VERY slight bitterness. Personally I'd endeavor to drink this during '18, as I'm concerned about oaky bitterness in the future. My VG+/EXC-, which would be WAY low *if* that bitterness mitigates rather than increases. 96 pts WA (12/30/16) & 95 WE (10/1/17) @ $75! [As of late Feb '20, wine-searcher still shows 2 sources @ $85 & $100].
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2011 Landmark Pinot Noir Grand Detour
USA, California, Sonoma County, Sonoma Coast
N: JAMMY (lingonberries) to the max!
P: Med body; RNDISH, ALMOST stish frt firmed by an astringency which slowly evolves into a LONG finish with a bitter/swtness to the very, VERY fine tannins. An interesting, but not particularly varietal style for now & into '20, I'd guess. My VG/VG+; 91 pts WE (8/1/13) @ $35, 90 WA, + other scores & medals on wine-searcher's Tasting Notes pg. [As of late Feb '20, wine-searcher still shows 1 source @ $26.99].
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2015 North Valley Vineyards Pinot Noir Willamette Valley
USA, Oregon, Willamette Valley
“100% Willamette Valley P.N.; Aged 10 mos in FR oak barrels (11% new); 13.8% ABV; 5,300 cases produced.”
N: JAMMY straws (poss toast & earth) with notes of flowers
P: Med body; RNDISH, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it slowly, fairly seamlessly, evolves into a LONG finish with a tangy/swtness to the very fine tannins. DESERVES 'til early Fall '18, then drinking through '21 easily. VERY nicely done in a ripe style. My EXC-/EXC, trending towards the higher? Poss 92 pts Vinous? [I was unable to confirm.] [As of late Feb '20, wine-searcher still shows 2 sources @ $35 & $36].
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2012 Poggio Nardone Brunello di Montalcino
Italy, Tuscany, Montalcino, Brunello di Montalcino
“From an 10 ha < estate with the combination of high alt vyds (≈450 m elev) + compact marl & limestone soils.” Typically, “Alcoholic fermentation in tank; Malolactic fermentation in oak barrel; Aged 3 yrs in FR oak barrels;”
N: Earth/vanilla with berries underneath
P: Med, poss LM, body; Rndish entry with NICE, almost swtish frt met by an astringent pucker which transitions into a LONG, tangy finish with notes of swtness to the very, VERY fine tannins. POSS approachable now with food/decanting, this deserves/NEEDS until '20, then likely drinking into '25 min. My VG+/EXC- with a shot @ even higher before all is said 'n done. 94 pts Suckling, 93 Falstaff Magazine (3/17/17), 88 WE (4/1/17) @ $50, & 16.5+/20 Jancis Robinson (Speller, 1/23/17). [As of late Feb '20, wine-searcher still shows 1 outlet @ $62.99].
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2014 Travaglini Nebbiolo Coste della Sesia
Italy, Piedmont, Northern Piedmont, Coste della Sesia
“From highly acidic soils of sedimentary rock, due to low levels of calcium carbonate & magnesium, and an absence of calcium; Grapes are crushed & macerated for about 12-14 days in s/s tanks @ controlled temp. The wine ages 4 mos in s/s tanks, & is then aged 10 mos in used Slavonian oak casks.”
N: Ripe; Tar, choc, poss roses?
P: Med, poss MF, body; RNDISH entry with NICE frt met by an astringent pucker which does show hints of swtness as it transitions into a LONG finish with a slight tanginess & occasional notes of bitterness to the very, VERY fine tannins. Deserves/NEEDS 'til '20, then at least approaching its 10th. VERY nicely done, particularly given its price pt! My VG+/EXC-, the higher arguably for QPR, + I'd not rule out full EXC down the line. 89 pts Suckling, 88 Wine & Spirits (12/1/16?), and 87 WE (12/1/16) @ $23. [As of late Feb '20, wine-searcher still shows 1 source @ $20].
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2013 Marco Abella Priorat Loidana
Spain, Catalunya, Priorat
Based upon info for the ’12 & ’16 vintages, likely a blend of Grenache, Carignan, & C.S. aged in FR oak barrels for 12 mos.
N: Slightly closed; Berries, earth, with undertones of toast?
P: Med body; Rndish entry with nice frt firmed by an astringency which transitions into a LONG, somewhat spicy finish with glimpses of swtness to the very, VERY fine tannins. For now with food, MAY improve for 4-6 mos, then drink into, poss through, '20. 14.5% ABV; My VG/VG+, the higher arguably for QPR? 16.5/20 with “QGV” Jancis Robinson (Harding, 7/17/17), + other scores on wine-searcher's Tasting Notes pg.
Note: 1st tasted on 1/28/17
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2014 Betz Family Clos de Betz
USA, Washington, Columbia Valley
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Fragrant vanilla/choc with a distinct earthiness, poss flowers?
P: Med body; RNDISH entry with NICE, almost swtish frt juxtaposed by an astringent pucker which never TOTALLY loses its sense of swtness as it SLOWLY, seamlessly transitions into a LONG, PLEASANT finish with notes of a tangy/swtness to the dusty tannins. DESERVES into '19 (likely more), then should make its 10th... EASILY! My EXC-/EXC, + the potential for even > eventually?
Addendum: Also tasted 7/14 & 8/11/18, today's TN being > along the lines of 8/11's.
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2014 Altos Las Hormigas Malbec Gualtallary
Argentina, Mendoza, Valle de Uco, Gualtallary
“From Gualtallary’s loamy soils, lying at 1,300 m asl; Limestone covered pebbles & gravels occupy 50-60% of the soil volume, with a high % of free calcium carbonate in the profile;” Typically, “The grapes go through a double selection process & are released by gravity into small concrete tanks. The alcoholic fermentation begins with indigenous yeasts at 24ºC for 15 days. Pumping is not used. The cap is rotated by manual pigeage throughout the fermentation. The wine is matured in 3,500 ltr untoasted foudres ff’d by bottle age, time depending upon the vintage.”
N: Toast slightly atop jammy berries, poss pyrazines? Intensity lurking?
P: Med body; Rndish entry with NICE frt met by an astringent pucker which slowly transitions into a LONG, bitter/swt choc finish with very, VERY fine, swtish tannins. Approachable now, this will benefit from cellaring through '18, then drinking for 4 yrs more... easily. 14.5% ABV; My VG+, which could VERY well be lowish. 97 pts Decanter (1 of Spurrier’s Top ’18 Wines), 95 WA, 92 ea Suckling & wine-pages.com, 91 Tim Atkin, 90 @ '17 Decanter World Wine Awards, and 17.5++ & 17.5/20 Jancis Robinson (Harding, 3/6/17 & 6/15/18). [As of late Feb '20, wine-searcher still shows 1 source @ $43].
Addendum: Also tasted 3/24/18.
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2016 Jeff Runquist Barbera Amador County
USA, California, Sierra Foothills, Amador County
N: Smoke, jammy berries, poss flowers; Attractive!
P: Med body; Lovely, ALMOST swtish frt NICELY counterbalanced by an almost puckerish acidity which slowly, seamlessly morphs into a LONG, tangy/swt, BALANCED finish with undertones of very, VERY fine tanins. For now (certainly with food), but deserves into Fall '18, then drinking for 3 yrs or so more. SUPERBLY done! 14.8% ABV; My VG+/EXC- (& I'm probably being conservative.) Double Gold, Best of Class, & Best of Var @ the '18 New World Int'l Wine Comp, + another Double Gold @ the '18 S.F. Chronicle Wine Comp. [I suspect this vendor's $18.95 is the best one will find.]
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