8/15/2022 - Dale M wrote:

Best rendition I can recall of the Southern White. Carries the ‘funky floral’ edge I get in Viognier with a unexpected citrus cut. Very fresh and delicious.

3/23/2024 - Dale M wrote:

My third and final bottle, and all 3 of been pretty dang terrific. At a decade in, the classicism that is the 2014 Chablis vintage has made a rock solid foundation for this wine to grow and develop. And it has done so impressively. We still have the Granny Smith and some oceanic matter swirling around, but this has increased it mineral presence over the last 4 years since my last go. Oh the nose, it has the Chablis holy trifecta for my nostrils: Iodine / flowers / spearmint, maybe not the most aromatic, but get these three together and I'm happy. Almost bittersweet opening a 14 Chablis these days, as we all wonder if we will ever see anything like this particular vintage again. Sure don't make em' like they used to.

12/17/2023 - Dale M wrote:

Decanted 6hrs. Is there a more reliable Left Bank that scratches the classical claret itch that hovers around $50 – $70? If I’m being honest, why yes there are lots of fine contenders for this pageant: SM, Cantermerle, Lafon Rochet easily come to mind just to name a few, but I seem to purchase d’Armailhac more often than not. The 19 does nothing to buck what I love about this Chateau. The dark yet to be defined fruit seems a reserved, which surprised me given the vintage. Very clean acidity, and the overall balance seem in alignment. Worth the proverbial early look, but clearly better days are ahead and should be relatively long aged if one was so inclined.

12/16/2023 - Dale M wrote:

Wine of the month and perhaps beyond, wow. The clear color completely caught me completely off guard with tidal force that hit my tongue a few days ago. The essence of a pure green apple concentrated into 4 oz in my glass was hard to articulate and with such grace and lightness of touch. Blows away my “Prum paints in water color / Donnhoff in oil postulation – This is Monet at apex or pick your artist, I took the obvious route 😊 – I literally just kept staring at my glass wondering how good this was. Oberhauser Brucke is rapidly becoming my favorite site n the Donnhoff portfolio. This score is conservative, I can see this getting even better in time. Clear the runway. Absolutely enchanting

8/6/2023 - Bob H wrote:

So here's something strange that I just noticed in the CT stats - I am the only person so far who has posted a TN on this wine. 64 bottles consumed, and I'm the only person posting notes? C'mon, people!

At any rate, this wine has been pretty consistent since it's release - lighter-bodied for Chardonnay, and no reductive scents on the nose. Tart white fruit on the palate - it's about 87 here today and humid, and this wine pairs well with that kind of heat. This is the type of Chardonnay that drinks fine on it's own, but would also pair nicely with fish, scallops and salad.

In addition, while this is a lighter-bodied Chardonnay, I think this has plenty of time in front of it, and I wouldn't be surprised if it was still drinking well in 2029, although my personal stash might not last that long.

11/4/2023 - Dale M wrote:

I have always had a soft spot for the Brickhouse Cascadia chardonnay, it just clicks with my wine brain for lack of a better term. The 21 version is a very strong candidate for one of the better examples I have had in recent memory. Starts out crisp and refreshing, deceptively simple but good. As it warms, a gorgeous core of minerals emerge, a chalky / tactile quality mid palate, and good thrust of dry extract on the landing. Love this even more with short to mid-term cellaring 3 to 5 years. Excellent.

7/8/2023 - Dale M wrote:

In looking back at my note from 3 years ago, this appears to be evolving very well and well in tune with that early impression 36 mos later. Specifically, still carries a white peach fruit profile, but as the wine warms to optimal temp, smashingly good waves of mineral and stone take over, still carrying a bit of youthful oak but it’s integrating nicely, matchstick is much less pronounced. Clean finish. While maybe not destined to be the longest lived of a WS Chard, I’m thrilled where the 18 Seven Springs appears to be heading.

7/4/2023 - wlsch Likes this wine:

PnP. Pale color. Lime and orange, green apple, some apricot, slate, light petrol. The fruit has a slight honeyed character in the finish with some ginger spice notes. This is a trocken, but there's a slight hint of residual sugar in the finish followed by a balancing hit of acidity. I agree with Dale M that this is a great value (I paid $23). He did mention it was a great value, right?

1/27/2023 - RGCM Gananda Likes this wine:

Prior bottle was 8 months ago and this wine continues to show exceptionally well. Nose continues to be beautiful with white and green apple (white becoming more prominent) along with pear and now even some tart, white peach to go along with the intense citrus and bright melon. Evolves over time, gaining complexity as it warmed over 2 hours. Close to medium bodied with white apple and white melon upfront with some more tart green melon, green apple and pear as highlights. Mid-body white peach has continued to gain definition and mid-body as a whole shows great white orchard fruits, framed by citrus melon and outstanding acidity. The balance between the acidity and the fruit notes is working very well at present and should continue in this young, exciting, acidity-driven whitefruit stage for several more years with a long life ahead.

1/21/2023 - Motz wrote:

Tasted over three days...which entailed much discipline, as the wine showed brilliantly, compelling my full respect, thereby requiring a three-day evaluation.

The sophisticated, poised, and overtly sexy bouquet commanded attention from the outset. Spring and summer flowers, bush-ripened red sweet and tart berries, purple berries, knee-weakening berry liqueurs, summer potpourri, herbal teas, mint, wintergreen, and 'sweet' pipe tobacco, expressed Margaux terroir resplendently. Mostly integrated, complementary oak, and imperceptible alcohol, allowed the wine's unmistakable sense of place to dazzle.

Intense, velour-like juiciness on the attack. The powerful middle, graced every part of the palate, conveyed through loess-textured tannins. The back featured the highly agreeable rusticity and grip of exceptional quality Margaux fruit. The finish had no understanding of quit, as it changed inflection, many times over.

Riveting tension and range held form across all three days. The interplay of medium plus to high acid and powdery medium to medium plus tannins rivets my senses as I type this now. Among the purest Margaux offerings I have experienced.

I rarely recommend holding quality Left Bank Bordeaux for seven to ten years, particularly after seven to ten years in bottle. I do with this though, and not because it is unapproachable, whatever that means. Instead, all indications point to considerable improvement, which makes drinking this over the next five years something of a waste. This noted, with a four to eight hour decant, why not gain a benchmark now. Likely to hold form beyond 2045.

This might outlive the same vintage Domaine de Chevalier and Pontet-Canet, both of which, along with this, feature strikingly greater real substance than the same vintage Lafite. 96-97...98?

1/6/2023 - Dale M wrote:

Decanted 3 hrs. Very aromatic and expressive on the nose, with the palate to back it up. Immensely enjoyable.

11/25/2022 - Dale M wrote:

Decanted 6hrs. While there is a lot to like here, this is shut down pretty hard, and took some real work to coax out some enjoyment last night. Not hard to feel this comes from a solar vintage, it simply has that density. While the acidity is perceived as on the lower end, I bet its simply buried beneath the wines semi imposing structure. I’m betting this is going to be really good, simply needs at least 5 years at a minimum. Oh, it was very fresh with some real depth on the finish.

8/28/2022 - Dale M wrote:

8 Months ago – I found this rather tannic and not all that fun to drink. Last night, wide open and just flat out delicious. The American oak is felt early, but its well placed, adding a ever so slight creamy texture. Terrific balance between dark fruit / tannins / and cleansing back half acidity. This would age out for some time, no question. At $22.50, a silly good value play.

8/21/2022 - Dale M wrote:

P&P but poured in the glass for 30 minutes before drinking. While I do still love Cayuse, my enthusiasm is a little more restrained than say a decade ago. Not so much a regression of my opinion of the wines, but I have really caught the N. Rhone bug which has me reaching and purchasing less Cayuse over the years. That being said, this was really impressive. Off the charts good nose, every meat and soy-esque description is appropriate, ginger, floral oils etc etc. A surprisingly refined palate, very Armada like, all the nose traits but toned down and an added earthy touch. Long finish. I simply cannot imagine this developing further so enjoy it now and over the next 3 to 5 years to be safe.

5/1/2022 - decaturwinedude wrote:

Really wrapped up tight right now. It has Grand Cru weight and density. Salinity and green apple. Some creamy textures in mid-palate. Extract. Needs time for ideal showing.

4/29/2022 - RGCM Gananda Likes this wine:

Prior bottle was a bit over 11 months ago and my notes were quite similar. White peach, along with lemon, lime and grapefruit on the nose, along with a distinct, background coconut quality. Medium bodied with white orchard notes upfront (white apple and slightly brighter white peach). The peach gains density through the middle, showing a mix of crunchy, bright white peach and more rounded yellow peach. White pineapple and other white tropical notes come in on the backside, but what continues to make this wine special is the acidity. As the wine opens up, the acidity helps to define the fruit notes and when combined with the lemon, lime, grapefruit and other citrus qualities on the backside, lead to a much more complete wine. The zip and liveliness of the acidity remains quite youthful and leaves the wine feeling fresh and electric. Given where the acidity is today, this wine should continue to improve, gaining complexity and balance, with peak still in the future. I'll wait on my next bottle until Q2 2023.

1/29/2022 - Dale M wrote:

Decanted 3hrs. I cannot ever recall the anticipation of drinking a specific Bojo as this here 19 GdM. The main driving force behind this started with my reaction to the 17 version, the first Gamay that blew my mind, got me hot and bothered, you get the picture. And yes, my anticipation was well founded, this 19 is simply a great wine. End stop.

As I was texting a buddy last night who asked how it was drinking, I came up with a good gauge, the Charm / Structure ratio. I had the C/S as 50/50 on the 17, but the 19 was more like 25/75 as wonderful as it was to drink last night, it was plainly evident there was so much more to come, coiled up tight, but will release in due course. And yet so much to love in the present. for example, it has this consistent floral top note that just screamed Fleurie, textbook really. As much as this nods to its Northern Cousins, it still carries that little bit of playful and spicy Gamay spark, a touch of herbs, ever so slight but its there. Things really took off on the final and 3rd glass about 2 hrs in. The fruit morphed to a drop dead gorgeous black currants (more reddish early on) and the earthy notes turned gravelly, it just wouldn’t quit evolving and changing. Wow.

10/12/2021 - Charlie C Likes this wine:

What a difference a year makes. My first bottle was a year ago and I liked this wine, I thought it pleasant but it didn't bowl me over. It has become entirely different -- and brilliant -- with a year of age. Pale copper in color. Light, appley aromas. The palate has taken on a completely different character. Minerally, almost steely. Apples, lemon/lime. Hints of melon, but definitely subordinate. Beautiful acidity and balance. Finishes long and lingering with thyme notes and minerals. It has an almost Chablis like character. Unique and lovely, just a brilliant wine. No idea on a drinking window. My last 2 bottles probably won't last 2 years, but I think it could go at least another 5 at this level. Another argument for patience.

9/14/2021 - Dale M wrote:

Tricky to get a read on this, at once firm but at the same time some generous fruit. The 15 was tannic as all get out but there could be more long term promise here. FWIW - the 16 Yay Reserva is the one to stockpile for daily drinking or even amongst wine friends.

6/15/2021 - Dale M wrote:

Having never of this producer with zero notes of any vintage on CT; I stumbled upon this wine via Lui Gutierrez’s note(s) and producer commentary and immediately wanted to give this a go as soon as I could get some. For starters, only 56the vineyards 8 bottles were made and as luck would have it – Vinopolis in PDX had two of them. Beyond being scarce, the vineyards are 900 meters in altitude, vine age 80 years plus, poor, limestone / stony soils and 18 mos. in used oak barrels. 100% Tempranillo. Oh, they used to sell their grapes to Vega Sicilia and Emilio Moro….. Sign me up! The wine itself flat out delivered. Incredibly floral, and while semi dark in color, and the initial impression was in the blacker end of the fruit spectrum, but the freshness was just amazing. Constantly evolving, one taste would impart a citrus imprint on the edges and then maybe you would notice the smooth as silk texture the next. Wonderful, I’m going to track down some of the 16 which is the latest vintage.

7/9/2021 - Dale M wrote:

Decanted 3 hrs. Comes across initially as a bit tannic a touch of heat. Soon though, a very attractive wine merges. 16 was another hot (so we thought in 2016) vintage and perhaps that accounts for the initial perceptions, but the wine has a lovely core of dark cherry fruit and a slivers of tobacco - very fresh too. In Red Mt reds, I often notice a dusty character, but here, it felt like hot rocks, perhaps Graves via WW? A fun comparison for sure and a really fun wine that I think will age really well.

6/22/2021 - Dale M wrote:

Decanted 6 hrs. Not much to add here – yep, pretty open for business and is likely at or near its adult form. And a charming form at that; ripe dark berries carry a hedonistic punch while still carrying the trademark LdH notes of mushroom and dusty brown sugar. Glad to have another but I’ll probably enjoy it over the next 5 years – I’m sure it will go much longer if needed.

1/4/2021 - Dale M wrote:

Much lighter in color than the 16, and much more reserved as well. In fact, I thought this is initially to be on the thin side, but it just needed to warm up to just a few degrees below room temperature to truly be appreciated. I wonder if the elevate has changed this year or just what nature provided? either way, I’m good!

2/7/2021 - Dale M wrote:

Great introduction to the house style, sweet black cherry, vanilla, tobacco and spices. Solid value here.

1/28/2021 - Brian Glas Likes this wine:

A great QPR. One of the best inexpensive GSM wines in Washington State.

1/21/2021 - Dale M wrote:

Decanted 4 hrs. Most notes indicate on CT that this has not shut down and is drinking really well at present, never had a Sandrone before, pull that cork. My first impression (half glass) was how massive the structure was, which is certainly no surprise given the vintage and youth, but I was worried that perhaps this wasn’t a good idea to open at present. After an hour, this really settled down nicely, beautifully, with waves of sweet, rose kissed plums, exotic spices and an elegance began to emerge that really created the impression of a very, very fine young Barolo. I spent a good 2 hrs with this bottle and enjoyed every minute. In 10 years, look out.

11/14/2020 - Dale M wrote:

Decanted 6 hrs. To no surprise, this was a terrific (and very youthful) effort from MG and the Durant vineyard. Red fruit themed but leaning towards the dark side, impresses instantly with snappy raspberry and blood oranges that crackles with wonderful supporting acidity. Fans out both evenly and with grace in the mouth, imparting both spices and roses flavors, hits late with a drizzle of soil. At $34 buy with confidence, this is going to age effortlessly. As an aside, I paired this with a recipe from my favorite cookbook of all time, the Wildwood ‘ Cooking from the Source in the PNW’ by Cory Schreiber – Pinot Noir Glazed Squab ( I used game hens) with roasted autumn vegetables and wild rice. Terrific match.

9/5/2020 - Dale M wrote:

Decanted 1 hr. In a wonderful spot now, a great union of dark plummy fruit, roses, and unsweetened chocolate while still having a solid backbone and spine. Might go another 5 if well stored. Always a big fan of the Bel Canto.

7/19/2020 - Dale M wrote:

I understand that this was a very warm year in Abruzzi and not the best example of this wine (from Ian D'gata) yet being my first go with this producer, this was really well made. Deep yellow gold, this wine would be a poor choice for a summer 'patio pounder' as it is slightly sour, but with the right type of food, it will shine. Very dry with some exotic fruits such as kiwi ad the like.

7/6/2020 - Dale M wrote:

One of those times were the food pairing was so good, its hard to carve out the wine as a standalone and write a note, I’ll do my best. Yes, not the most acidic Spatlese one could choose but the package as a whole was dyn-o-mite. Ripe peach and nectarine notes carry a slight honeyed edge, a small drizzle perhaps. I had a hard time detecting sweetness as again this paired so well with the triple header of grilled pork steaks (marinated in fish sauce, brown sugar, garlic, and lots of lime juice) and wild herb salad. Crispy black pepper and turmeric wings, and lemon ricotta on charred peppers and cucumber salad. Apologies, shameless plug for the chef there. Anyway, a Hermannshohle rarely disappoints, and certainly not the case last night.

4/6/2020 - Dale M wrote:

Decanted 6hrs. As others have noted, this is really a dark hue of purple when I was decanting it, any darker, it would have been Pennzoil! Maybe it was just the planets aligning or I was under the spell of homemade chili verde nachos, but this was just on fire last night. As dark as it looked in appearance, and certainly had density, I never really thought of it as ripe nor jammy. This was in part to some well placed acidity that was pretty constant from start to finish. Solid tannic structure but less so than a Petite Sirah, more playful too. If this bottle was representative, worth an early look, but if one only has a bottle or two, give it time, I’ll open my second in 5 to 8 years, perhaps longer. Excellent.

4/2/2020 - Dale M wrote:

Decanted 8hrs. Fairly dark in color, throwing of some pretty oak notes, flowers, cedar and such. Poised and elegant, great balance between dark cassis fruit and structure, very comfortable in its own shoes. I was surprised how well this was showing to be honest. Anyone who purchased or is considering this will be happy with the decision.

3/25/2020 - Dale M wrote:

Feeling a little bummed last night had me wanting comfort, pure and simple, and I could not have asked for a better wine. Ripe black cherry had a slight bitter quality that came across as refreshing, warm, delightful.

2/1/2020 - Dale M wrote:

While the last 4 or 5 vintages of CEB have always been terrific, they have displayed a bit of youthful chubbiness, playful, even perhaps slightly exotic. The 17 however, is a much more serious specimen. Riding a firm, almost taut wave of citrusy pear that splashes on a firm mineral backbone making this immediately obvious this is a superb rendition of this top shelf OR Chard. Still accessible enough to reward early enjoyment, but be sure to lay down at least a couple for 5 to 8 years, perhaps longer. The 17 Clos Electrique is Electric for sure!

9/8/2019 - Dale M wrote:

Decanted 2 hrs. With my sincerest apologies to the Bedrock Dolinsek Ranch (which I love too) , but for my palate, The Bedrock Papera is the champion of the early drinking Heritage wines. This bottle was just cruising last night, incredibly generous fruit, I’d say in the red spectrum, but in the darker hue – so we’ll call it black raspberry and be good with it. But it was the incredible energy and focus on display that had me writing the first sentence on this TN, so driven and pure, yikes! Great throughout, and concludes with some tasty mint-esque things on the finish. Drink this now – its in the zone.

5/14/2019 - Dale M wrote:

Decanted 6 hrs and served with braised oxtails and chorizo, a superb pairing I might add. The 07 was my first Ygay, and while I really enjoyed it, this wine is a clear step above. Yes, the use of new oak is apparent on the nose and palate, but the shoe just seems to fit the foot so to speak, as it really works well, though give this some additional age and I bet some real fireworks will emerge. Dark berries carry a slight smoky edge, already expansive with a wide palate coverage, and a closing note of fresh earth and spices. Powerful yet elegant, again this is has great potential written all over it. If you have three or more bottles worth a peak, otherwise hold for at least 5 years – perhaps 10.

4/22/2019 - Dale M wrote:

Decanted 6 hrs. I hadn’t had a L’Ecole 41 that was over $25 in at least a decade, but tasting this a couple summers ago at the winery and learning of the high elevation and volcanic soil, I was intrigued, smart purchase. The first word that jumps to mind is freshness; while the plums and blackberry fruit carried plenty of hedonistic pop, this was very light on its feet and just coasted across the palate getting a few ‘oh’ and ‘ah’s’ from my family at Easter dinner table. Some dark cocoa and dusty tones, already showing some layers, but this is flat out good Cabernet with many years ahead. Great handling of hot (in a long line of them) vintage, and I look forward to my second bottle in a decade and definitely looking at new vintages as they come out.

3/27/2019 - WetRock wrote:

Classy stuff. Iron filings with some violets and ripe, rustic fruits. Most notable is a consistent mineral sense. The fruit is wrapped around a strong acid core. It's shed most of it's fat and feels lean for the most part. A nice late grip with some green streaks. This seems to be in a nice window but there is fruit density to burn. Good now and probably still good in ten years. Terrific. Punches above it's weight.

3/4/2019 - Dale M wrote:

While somewhat shy on the nose, this was still pretty open on the palate, at least for a young Barolo. I didn't this nearly as acidic or tannic as some other posters have cited, but this did clamp down near the three hour mark, so I'd guess this might shut down in the next year or so. But still, very classic and very good!

12/27/2018 - Jimywags wrote:

Popped and poured. Really interesting Italian alpine white. Citrus, honey, white flowers. Intrigued enough to seek out more...90pts

1/4/2019 - Dale M wrote:

From the get go, this was expressive, complex, and blows the door of any other OR Pinot Blanc (or Alsatian for that matter). A powerful sense of minerlaity works hand in hand with ripe pear and other orchard fruits. Bone dry, but carriers a slight glyceryl texture, could easily pass for a strong dry Riesling, but the lower acidity levels still keenly identify this as Pinot Blanc. As this note attests, a very good one at that.

8/6/2017 - Dale M wrote:

While the 15 Boulay MD was quite good a few weeks ago, this was definitely a wrung or two up the ladder. Solid but not overpowering acidity frames a very mineral driven Sav Blanc. Some gooseberry but nothing in the way of tropical fruits or the like. As it warmed, a saline (are we allowed to use that descriptor?) component emerged that worked beautifully off our honeydew melon, fennel, and olive salad. The dressing was simply orange and lemon juices, orange zest and oive oil. It worked p e r f e c t l y with the wine. Oh, and some honeyed chevre on top didn't hurt either. This should age, and age well.

6/15/2018 - WetRock wrote:

Lots of lava rocks here. Graceful yet substantial. Especially in the way of tannin. A lot of these Taurasi wines manage to seem mature yet ahead of their drinking window at the same time. This one is one of those. The acid and tannin mix is great here. Hoping to hit the window when the fruit shows it's best. This has a long trajectory ahead of it. The graceful part made this hard to put down on the second night.

5/7/2018 - peternelson wrote:

Super serious burg here, at village level! But what a village lieu dit it is, right below Mazis-Chambertin. Awesome aromatics, with Gevrey spice, licorice, red-black berry fruits, wilted flowers, super silky, elegant, concentrated flavors, fleshy with lift, seamless, long with good structure. The way I'm copying my notes I'm wondering why this isn't 93 pts. I need to taste again to rule out euphoria.
-Fruit all destemmed as he believes stem inclusion most of the time does not work out for most Burgs. Very tricky.
-Iron and clay soils
-destemmed 100%
-indigenous yeast
-50% new oak
Skurnik tasting

4/9/2018 - UpfromtheCellar wrote:

Still quite dark and powerful with notes of savory just starting to creep in around the edges. Round mouth feel, very nice. This bottle drank much nicer than my last bottle opened in November of 2017.

With over 450 bottles still showing in people's cellars I think some folks need to be getting along with this wine - its still holding up but I haven't seen any real progression over the past few years so not sure what they are holding out for.......

7/18/2017 - Dale M wrote:

P&P - Old school Cayuse funk, and really the whole wine reminded me of a Cayuse Syrah from the 03 to 09 vintages, besides the funky funk, tons of green olives, blood, cured meats, and a nice blackberry fruit at it s core. Great fun to have smuggled this magnum to Kauai for my parents anniversary - top pairing with Costco Prime NY's, but I would have loved to have had a shot with a Chicken In Barrel plate.

1/1/2018 - Dale M wrote:

At first,very plush, showing all the accessibility and charm ofthisoh so consistent Zin from Carlisle. After about a half hour though, it seemed to shut down, the acids became much more pronounced, tannins too. I am confident this was just opened a wee bit too early, even 6 mos to a year should settle things down and should be a beaut - as always. 92-94 ish range I think.

10/15/2017 - Dale M wrote:

Advanced color and a nose not unlike Single Malt Scotch. This is shot to hell and very disappointing.

9/10/2017 - Dale M wrote:

It's not possible that Vincent Dauvissat was going to wiff on the slow pitch that is the 2014 vintage in Chablis, is he? That's a resounding no. I understand this bottle was opened the night before - decanted - then put back in the bottle for tonight. Less citrusy acidity than what I expected but no shortage of structure or verve. A comment was made of it being richer than expected, which I agree with but things really firmed up in the glass. Great purity and tactile palate. Time to go to sleep now and see you in a decade.

9/17/2017 - Dale M wrote:

Decanted 3 hrs. Agree with Loren Sonkins recent note - a very good wine though perhaps I had higher expectations of where this stands today. Some funk and a tiny bit of VA blew off pretty quick in the decanter giving the wine a pleasing nose of berries and spice. Sweet, black cherry fruit works with some nice spice layers and pretty good acidity - it just felt a bid muddled together. Hopefully, this is just a by product of youthful adolescence and things will come into clearer focus done the road. I hope to save my last bottle for around 2020 - 22.