3/14/24, 12:32 AM - I’m with you in that there feels like there’s been a change in style. My perception for a long time was based on some really bombastic wines. Now, this is a lot of what I want when I drink Priorat. In that it’s big, rich, yet balanced and complex
2/10/24, 8:33 AM - it was just a fun thing two friends and I did😃
1/12/24, 8:51 AM - Sometimes flowery prose is useless and it needs to be summed up in the way it should be!
11/26/23, 10:21 AM - Definitely hold! This was at a wine bar/retail spot and temptation deliciously got the better of me😂
11/26/23, 9:49 AM - I think a few years would’ve done this really well. But, that wasn’t the situation I was in and I’m still very happy to have gotten in this early data point😃
11/26/23, 9:48 AM - I bet that was a wonderful visit! I did want some more flint and minerality, but this was still really lovely and well worth drinking on my end😃
5/8/23, 4:30 PM - In my opinion, yes. I don’t see it getting *that* much better with age than it already is. Ymmv
2/8/23, 2:58 PM - /shrug. It was blind and was actually showing less reduction than most of the Oregon chards!
8/19/22, 8:58 AM - Hello,I don’t think a decant would change any of that. Both of them are hallmarks of winemaking and traditionally made Rioja imo and I wouldn’t want them changed at all! A sourness to the red fruits is usually a marker for me when tasting Rioja blind (after the structure) and LdH makes their wines with a bit of volatility. I really enjoy these aspects and they are part of the overall picture on the wine. Cheers!
8/19/22, 10:13 AM - I hear ya! I’ll be quickly visiting Rioja in a little over a month, but it won’t be close to enough to get a better feel for the region. I’ve been deeply enjoying Spanish wine for a few years now and it feels like a new discovery!
7/19/22, 1:15 PM - Unfortunately I wasn’t able to get that info. This was part of a flight at a wine bar and there were too many customers around
1/22/22, 12:59 PM - I think it’s definitely worth opening a bottle now! For me, it’s at a point where I ask myself: does this actually get better? It’ll certainly age and take on different characteristics, but imo the window is well open and worth digging into
1/24/22, 1:41 PM - Awesome! It definitely wasn't a massive wine for me, but rich on the feel and balanced. I'm glad you liked it! I've consistently been impressed with Reynvaan and this was no different.
10/28/21, 4:54 PM - Thanks! Yea, this was definitely a real killer wine and one of my best of the year!
10/28/21, 4:53 PM - Hi gilrbo,These were all double decanted for sediment and given time in the bottle for about 6+ hours each. They were all a bit dusty on pop and pour, but there was fruit there on all of them for me to feel like they would wake up with extended soft air.
8/3/21, 2:21 PM - Thanks Frank!!!!Mark, lol! I’ll try to do better next time :)
4/14/21, 10:08 AM - Hi Frank,I religiously use WSET’s ultimate scale for evaluating acidity. So, a champagne will always be high acid. If I had this next to a Gewurztraminer or Viognier, those would taste flabby next to this. That is a mistake I routinely see people make here and on WB as the acidity isn’t within the context of the grape, but of the whole spectrum.For this wine, there is still noticeable acidity that hits the top of the mouth but this doesn’t have the edge I would expect from a young champagne right now. The acidity is actually pretty well integrated already and there is ample fruit to disguise it somewhat. Still, if we were blinding this and I had it next to a Prosecco or Cremant d’Alsace, the differences would be quite noticeable.I hope that helps!
9/16/20, 10:24 AM - without question! I would love to try this again down the line to check in with how it'll have evolved. Lots to love already and there's more to come!
9/15/20, 7:46 PM - I think it was $25 a bottle and we were outside. It was just a small group of us, so it was no big deal
4/8/19, 7:26 AM - Hi walker, it was put into a decanter for air and sediment, but I basically dug right into on Pop n pour
8/21/18, 7:25 AM - It was a pop and pour 375. It did keep growing with air, but there were also 5 of us sharing it. The retailer who opened it did it on a lark!
8/13/18, 5:58 AM - I’m legit confused on the acidity here. I’ve had a decent amount of 07s and even for the warm vintage, I’m having a hard time seeing how nebb would bring anything less than Medium+ acidity, much less medium- or medium.
2/21/18, 7:31 PM - I'm catching up on notes, so this was from last year when Salil was in town
2/8/18, 8:32 PM - It wasn’t. I fat fingered the score initially
2/6/18, 1:57 PM - A friend provided this. My guess is that he got it at auction, possibly acker, but I think it was a while ago
1/31/18, 5:20 AM - jsmorris,while that is possible, I have a hard time seeing how the oak will successfully integrate in the next decade and I don't see the extraction giving way to something more balanced. A perfect contrast to this wine was the 05 Clape that was had at the same tasting. That too is a young wine, but it was also showing evolution that one would want at this young age and something that will give even more around the 20 year mark. ymmv
1/22/18, 9:26 AM - Hi Nick,This was decanted for about an hour or two by my friend before we fully dug into it.
11/23/15, 3:48 AM - This was from a flute. Normally I prefer white burg stems for champagne, but that wasn't to be in the moment for this
11/23/15, 3:47 AM - I wouldn't have imagined it to be this good either. But, as you said, producer over vintage in this case. It could also be a dirt situation too that allowed for this to get riper and not be thin
8/2/15, 10:20 PM - Mark, please be sure to open a bottle with me, :). This bottle immediately took me back to sitting along the Seine. I think Dauvissat will do that for me for a long time
3/17/15, 7:05 PM - If you have 4+ bottles, definitely pop one now. If you still want to hold on, another 3-4 years should do a lot of good
6/15/14, 5:06 PM - I actually felt it was a flawed wine. There was some VA going on that wasn't jiving with me
10/13/13, 8:08 PM - staren, what empirical evidence do you have to try to say that I have no clue what I'm talking about? This is my honest opinion on a wine that I found to be far less than stellar. Please tell me how I don't know and why I don't know what I'm talking about and give me some proof. Otherwise your comment is utterly worthless as my opinion is outlined right here in the tasting note.
7/9/13, 8:36 PM - Hi Harley, I was looking for some stewed-ness to the wines, but I actually didn't really come across much. They definitely showed the hot vintage in the tannins and the profile, but I didn't really come across it. I do also agree that the wines are still very young. Thankfully none of them were mine.
2/26/13, 10:59 AM - Allred, unfortunately I can't speak for how long this bottle was decanted as I didn't handle it. If I remember correctly, this was opened at the dinner, but was double decanted and this note came from later in the evening. I don't think double decanting it will hurt before you go on the metra as the bottle in september more than lasted through the evening and even got better.
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