11/14/2014 - kdsipe wrote:

Harmonious and deep aromas of cassis, dark cherry, leather, mushroom, mint and spice. Medium to full bodied with excellent balance and great acid tucked behind plenty of velvety extract and tannin, quite dry, long mineral finish. Subtle yet intense. Warm and velvety. Mature yet young. The tannins began to assert themselves after three hours. Needs more time, 5 years?. Great with liver crostini, okay with sukiyaki.

6/29/2016 - kdsipe wrote:

Decanted 1 hour and was consumed rather quickly with friends. Dark fruited with oak and mint aromas. Tannins are still firm, good acid and nicely balanced. I'd guess this would have benefited from a longer decant. The cork was in great shape but this might have been heat damaged.

5/29/2016 - kdsipe wrote:

I think this bottle was heat damaged. A muddied ruby with bricking at the edges. Aromas of tomato leaf and mint on opening blew off to reveal rich cherry, black liquorice and spice. Soft on the palate with soft acid and a muddied finish. This was delicious and still had plenty of fruit but lacked energy, clarity and focus. It reminded me of a few recent Bourgognes I have had that left me wanting more. Enjoyed with a homemade pate de campagne.

9/15/2013 - kdsipe wrote:

Ripe but showing restraint. Aromas of raspberry, blueberry, chocolate, mint and tea. Polished. Alcohol spikes but not too bad. Medium to full bodied, medium acid, firm slightly bitter tannin that asserts itself with time, nice balance. Great purity and reasonably fresh. The finish is a bit stunted though I suspect it will unwind with time This should be very nice in 5 years. Very good modern cru bourgeois and true to vintage.

6/2/2016 - kdsipe wrote:

Outstanding wine. So mineral, alive and fresh with refined aromas of boysenberry, sour cherry, tobacco and loam. Medium bodied with medium acid, medium tannin and a long, delicate finish. A beautiful, balanced and refined wine with a promising future. Classic Baudry in a classic year. Paired well with a southern Italian rendition of pasta e fagioli that included chickpeas, chili pepper and rosemary.

7/2/2016 - kdsipe wrote:

Bubble gum, spice, roasted red fruits. Rather richly fruited and exuberant with lots of cinnamon and an ever so slight, pleasant green note. Light to medium bodied, very spicy, high acid, linear, clean and tart with light tannin and a metallic finish. Excellent. Its been a long time since I've had a semi-carbonic Beaujo like this. Substantial, fun, nuanced, delicious. Nice with buri teriyaki and a boring salad.

5/31/2015 - kdsipe wrote:

I wasn't expecing to drink this agin so soon but... life could be worse. Excellent, excellent, excellent wine. Same as my previous note. I would add a leather descriptor as well and an extra velvety, even though I used it twice before. Great with a grilled lamb shoulder.

5/20/2016 - kdsipe wrote:

The nose is convincing but the palate comes up short. Beautiful, full and refined aromas of bread and lemon candy. The palate is medium bodied with low pressure, shrill/lemony acid, a slightly flat mid palate and a satisfying finish. I feel like it's missing the chalk. Also not terribly complex. Enjoyed as an aperitif.

10/15/2014 - kdsipe wrote:

Clean, clear, precise, persistent and fine. Chlorine, flor, smoke, yellow fruit, nuts and champagne (i.e. something green and mossy). Buckets of umami and nato. Round, full bodied, and lively on the palate with sneaky acid, a light saltiness and a clean, clear finish. Stays fresh and light. Has more class, balance and complexity than other finos.

5/9/2016 - kdsipe wrote:

This has turned out nicely. Plenty of sweet ripe fruit, spice, stems and funk. Rich yet fresh with good acid and still a bit of tannin. Drinking great now and good for another ten. Really surprised how good this was. Decanted two hours. Amazing PQR.

5/20/2016 - kdsipe wrote:

Super dark, super rich cherries, spice, herbs and a beautifully fresh minerality. Medium bodied with high acid, light tannin, and a clean mouthwatering finish. The alcohol is high but under control. This is still young, primary, aggressive. Another 5 years?

8/25/2014 - kdsipe wrote:

Note from memory. This is coming along nicely, everything in balance. Mature red fruits, some herbs a bit of tomato. Harmonious with nothing sticking out. Medium bodied, high acid, strong velvety tannin, clean and long. Mellowed out and lost is savage character. Miles more to go in a good cellar.

1/8/2017 - kdsipe wrote:

A dead ringer for a southern French syrah. Sweet, rich aromas of boysenberry, salami, smoke, coffee and mint. Full bodied with good acid, plenty of smooth tannin, a creamy midpalate, more mint and a moderately refined finish. Not really my style and I know this can be had at a better price but it is well made and it doesn't exhibit some of the characteristics I often dislike in California wine. 15% alcohol. Good for 10 years. Nice with sukiyaki.

2/21/2010 - kdsipe wrote:

Frank, good on you. This is frigg'n delicious! Alive with aromas of sour plum, purple orchid, stems and a hint of chocolate. Fresh, plummy and prickly in the mouth with lots of furry, drying tannin. Maybe this could use some more time in bottle, but I really like it. Very unique. Very enjoyable. Makes me want to pack-up and slum-it on the slopes of Etna. Paired nicely with tezukuri orecchiette con nanohana. Stood the bottle up for a week before consuming to allow the yeast to settle.

8/28/2014 - kdsipe wrote:

Enigmatic. I want to say Bordeaux but it isn't. Montalcino, no. Montepulciano... a little closer. Cool dark fruits, salami, black pepper, purple violets, coffee and spice. A touch of red currant too? Very fresh and lively. Very floral. Monolithic yet shifting. Medium bodied, strong fine drying tannin, great acid, long finish. My impression of this wine before opening was modern, but no. Its not fruit forward or rich or obvious or innocuous. Very interesting. Requires further study, perhaps in 3 years? The tannin is a bit sticky.

11/22/2014 - kdsipe wrote:

Good stuff. Intense aromas of bright red cranberry, umeboshi, copper penny, herbs, spice, tar and funk. Medium bodied, pure, great acid and focus, light drying tannin, mouthwatering, very mineral, a touch salty, good clean finish. Great energy and tension. Basically, what I look for in an entry level Pinot except I can't get one at this price. Great with liver pate and chicken with mushrooms. Good for another 5 years?

12/7/2016 - kdsipe wrote:

Baked apple, fresh cut grass, sugarcane, capsicum and mineral. Clean, pungent and balanced. Medium bodied with good weight and texture, rather soft and broad on the palate yet with good acid and intensity, some thickening at the back of the throat and a long, mouthwatering finish. Very pure. Can sense some sugar but it is in balance with the acid. I loved this but Merieau's wines have a geeky intensity that newbies may not like. Great with a whole roasted hamachi and salsa verde.

10/7/2016 - kdsipe wrote:

Mineral, shimmering, pure aromas. Orange marmalade, honey, cream, white flowers. Subtle, understated and elegant. Medium bodied on the palate, great acid and intensity, a touch of balancing sugar, very long and refined. Wow, that's good. Electric! Not a bruiser. Not thick, bitter or heavy. Though, it is intense. Some smoke and herbal notes emerge with time. Will improve in bottle. Good for 10 years, maybe more. This softened over two hours, showing more of a sec-tendre style, but that intensity is still there. Great with a Thai pork salad.

8/23/2012 - kdsipe wrote:

Red and blue fruits, spice, good acidity and freshness. Subtle, drink up.

7/19/2016 - kdsipe wrote:

A clear, pale straw. Sweet aromas of papaya, cantaloupe, lime blossom, sugar cane and mineral. Exotic, flamboyant and very similar to Flick's Victoriaberg Riesling that I tried recently. Medium bodied with excellent balance, very clean, good mouthfeel, and high acid that builds towards the back with just a touch of balancing sweetness. An excellent wine that should gain some complexity with age. Good for 8 years? If this were German it would cost twice the price. Good with wieners and a cabbage salad. My bottle is labeled "Furmint" but there is so much confusion on cellartracker about how to describe these Tokaji, I'm sticking with "Dry".

8/16/2017 - kdsipe wrote:

A well executed warm climate white. Aromas of peach, apricot, pineapple, dill, wax and smoke. Beautiful nose. Full on the palate with sharp acid, saline notes, bitter herbs and a clean mineral finish. Pure, distinct and well made. A neutral pairing with a pork, bamboo and mushroom stir fry as well as with blue cheese on walnut toast. Given the wine's flavor profile I would imagine both of these pairings would work well but ... no fireworks. Good for three years.

10/11/2016 - kdsipe wrote:

This has really fleshed out since the last time I had it. Full, crystalline aromas of pineapple, oyster shell, sansho, and funk. Medium bodied on the palate, broad and gentle, elegant acid, a hint of sugar, lots of mineral and a pleasantly bitter finish. This should improve over the next 2 years and drink well for at least another 5. Slightly overwhelmed by a spicy twice cooked pork.

7/3/2016 - kdsipe wrote:

A frothy purple foam. Classic grape and balsamic aromas with a pleasant funk. Light to medium bodied, tart, gently sparkling, grape and sour cherry flavors, light tannin, medium finish. Not a lot of depth, slightly more elegant than your average Lambrusco, gained weight with time in the glass. Fantastic with pork ribs.

3/5/2018 - kdsipe wrote:

Totally and completely reduced on opening but after an hour this begins to show hints of brilliance. Rich, glossy aromas of dark cherry, violet, licorice and brown sugar. Concentrated yet fresh. Full bodied on the palate with medium(+) acid, lots of powdery tannin, a relatively elegant midpalate and a medium length finish. Big, dry, uncompromising and yet fresh and elegant. Delicious and, if you like this style, an absolute bargain. Great with a beef broccoli stir fry. Good for 3 to 5 years.

3/20/2012 - kdsipe wrote:

Reduced upon opening but this really begins to hum after two hours. Rich aromas of cherry, boysenberry, grape, licorice, funk, smoke, rubber and mineral. Full bodied with strong tannin, a good wallop of alcohol, flavors of cherry and licorice, and a clean, slightly bitter finish. I don't drink much southern Rhone these days and I find this strong but it is also quite delicious. A very good pairing with beef and mushroom stew, nanohana, and polenta.

8/4/2011 - kdsipe wrote:

Purple violets, morello cherries, balsamic vinegar, licorice root, chocolate. Very soft and broad in the mouth with a creamy bead. Slightly dry, slightly sweet with nice balancing acidity. Molto morbido! No change on day two.

10/26/2014 - kdsipe wrote:

Killer nose. Bright red cherry fruit, salami, lavender, herbs, a touch of brown sugar and coffee. Piercing, haunting and pure. Medium bodied, quite powerful, lots of dry tannin, high acid, a refreshing minerality and a medium finish. Feels a bit closed and stunted. Almost medicinal at times. Got dryer and darker over the three hours this was open. I bet this will open up and flesh out with a few more years in bottle. The material is fantastic. Great with a tagliatelle alla bolognese.

8/30/2017 - kdsipe wrote:

Still drinking great. Beautifully balanced and harmonious with aromas of acacia, apricot, lemon and oyster shell. Medium bodied on the palate with nice acid, lots of mineral, some refreshing bitter notes and a clean, clean finish. Definitely some sponti funk in here too. Great with a whole roast sea bream and stir fried bok choi. Refined and full of class.

1/18/2012 - kdsipe wrote:

Open, pure and golden with aromas of red apple, pear, pineapple, lemon grass, cream and mineral. Medium bodied, good weight, good acid, ripe fruit, a kiss of oak, and a long mineral finish. This has depth and class. I am surprised by the weight. Drinking very well right now but this will go for another two or three years. Went well with buta no shabu shabu nabe. LRVV8. Natural cork.

11/2/2021 - kdsipe wrote:

Found a bottle hiding. Haven’t had in a few years. Never really like previous bottles but this was singing! Dark cherry, violets, bacon fat and mint. Medium-full bodied, nice acid, quite a bit of tannin, full through the middle and long on the finish. Lots of life here. Enjoyed with a simple weeknight dinner of grilled sausage, boiled potato and a carrot salad.

10/10/2014 - kdsipe wrote:

Quite grapey upon opening, with plenty of fruit, spice and herbs. Develops a darker profile with time. Raisins, plums, chocolate. Rubber, petrol. Balanced and fresh. Sweet and savory. Medium to full bodied, fine dry tannin, medium acid, a rush of alcohol, cola, herbs, cough syrup, grapes, a balanced sweetness, dry finish. This is good. Between a ruby and a vintage port in terms of fruit, complexity and structure. A bit more simple than I expected but this should gain complexity with time in bottle. Let those tannins mellow a bit. I am a touch worried that the acid is too low with respect to the sugar, at least for my taste.

3/29/2010 - kdsipe wrote:

A study in velvet tannin. Dry and dusty. Surprisingly refined. Consumed out of a tin cup while camping on the Kern river.

10/28/2016 - kdsipe wrote:

Musky, smoky, saline aromas of peach, cantaloupe, coconut, beeswax and herbs. Balanced, pure and reserved. Medium bodied on the palate with medium plus acid, saline notes, lemon, cream, mint, and a fresh finish. Nicely balanced but not as complex or compelling as I had hoped. Great nose and nice with temakizushi.

9/14/2017 - kdsipe wrote:

Lovely. This has become more complex since my last encounter with it. Buckets of muskmellon, citrus and oyster shell. Pure and shimmering with great energy. No rush. Good for another 5 years?

9/16/2014 - kdsipe wrote:

Very pale, almost clear. A slight spritz on opening. Aromas of fruit salad, ripe apple, peach, pear, pineapple and lots of lime and mineral. Light to medium bodied, great acid and focus, clean, lime and herb flavors, nice balance. Acid is quite pronounced but not aggressive, though I can feel it in my stomach. Deceptively simple and a pleasure to drink. This would make a great aperitif or paring with sushi.

8/28/2014 - kdsipe wrote:

Unfortunately, flawed. Good material with lots of morello cherry and herb but there was a rancid butter note that kept building until nothing else was noticeable.

6/27/2016 - kdsipe wrote:

Subtle yet rich aromas of strawberry, pomegranate, vanilla and something herbal. Medium bodied, with strong acid, medium tannin, a hollow/bitter midpalate and a short/bitter finish. Boring. Not a good match with cold roast chicken. I'd guess this is over the hill. What's up with the heavy-ass bottle?

2/2/2018 - kdsipe wrote:

My last bottle and it is just beginning to open up. Same descriptors as former note, just more energetic and pure. Plenty of concentration. Love those dusty tannins. Needed 1+ hours in the decanter. Better in 3 years. Great with tagliatelle alla ragu di cinghiale.

5/15/2016 - kdsipe wrote:

I've been meaning to try an Assyrtiko for some time now, heard good things, and this surpassed my expectations. Unique, beguiling and delicious. Rich, ripe aromas of walnut oil, lemon rind, roasted pineapple and peach pit. Medium to full bodied with strong acid, a touch of tannin and a clean, chalk filled finish. So smoky. So effusive. So good. However I enjoyed this less as it approached room temp. Serve slightly chilled. Paired well with grilled mako shark in a tomato, caper sauce.

10/9/2016 - kdsipe wrote:

Beautifully balanced aromas of sweet strawberries, dark cherries, black olives, cola, tobacco and leather. Very cool sweet, mineral and high toned. So perfumed and floral. Medium bodied, with medium to high acid, plenty of refined, mouth drying tannin, and a surprisingly elegant, mineral finish. This comes off as lively, balanced and feminine despite its 14% alcohol, though it did become more noticeable after a 2 hour decant. Not for the long term. Give it another year or 2 for the tannin to melt a bit and enjoy it for another 5 after that. Excellent quality. Great with an Okinawa-gyu steak (a gift from my sister-in-law).

12/8/2014 - kdsipe wrote:

Aromas of black cherry, red cranberry, wet earth, mineral, orange peal, coffee, herbs and spice. Medium bodied on the palate with very high acid, light tannin, a clean midpalate and a pure finish. There is quite a bit going on here, 1er cru quality. Very tart for the time being, should benefit from another 2 -3 years in the cellar.

7/27/2014 - kdsipe wrote:

Decanted 3 hours and enjoyed over 2. Polished aromas of black current, strawberry pie, brown sugar, coffee and capsicum. Medium to full bodied with a moderate amount of fine tannin, bright acid, a great freshness and a good, clean mineral finish. Very smooth, subtle and well balanced. Still rather primary and sweet with the alcohol present but this seems to be true to vintage. The quality is exactly what I would expect from a third growth. Surprisingly drinkable with the last sip being the best. Lots of upside potential. Better in 5 years, even better in 10.

6/9/2016 - kdsipe wrote:

This is considerably lighter and more delicate than I have come to expect from this bottling and none the worse for it. A translucent ruby in the glass. Juicy aromas of red cherry, sweet spice and orange peal with hints of black tea, coffee bean and dusty road. Medium bodied on the palate with pronounced acid, plenty of dry tannin, a saline mid-palate and a pleasantly dry finish. Not a bruiser, decidedly mid-weight. This might improve slightly with time (5 years) in bottle, though it is a pleasure to drink with food now. Enjoyed with a porcini mushroom burger, Romano beans and potato salad. Because if its relative delicacy, I imagine this would pair nicely with Japanese cuisine: shoyu flavors, blue fish, earthy flavors, chicken… the list goes on.

5/8/2016 - kdsipe wrote:

Decanted 3 hours. Great wine. Not there yet. Still primary. Nice balance and concentration. Plenty of sweet cherry fruit. Very fresh and pure. Let them sleep until 2019.

6/14/2016 - kdsipe wrote:

Pure aromas of tropical fruit (mango, passion, star, pineapple), fresh cut grass, oyster shell and gym sock. Medium bodied and linear on the palate with high acid, flavors of grapefruit and green apple, some thickening at the 3/4 mark and a bitter, fresh finish. This wine is refreshing, intense and very good. This should drink well and possibly improve over the next 8 years. Paired well with sautéed chicken and mushrooms. 90+.

8/24/2013 - kdsipe wrote:

Rich cherry fruit and a mineral freshness. Light to medium bodied with medium acid and low tannin. Reasonably full through the middle with a nice finish. More body and richness than expected. Paired nicely with pan roasted pork ribs with sage and garlic. The wine could have used a bit more acid but I had fun.

6/4/2016 - kdsipe wrote:

Very different than my last bottle which was simple and grape-y. This is complex, layered and structured. Explosive aromas of roasted boysenberry, blueberry compote, violets, salami and dried herbs. Fresh, full, and strong with a bit of alcohol peeking through. Medium bodied on the palate with strong acid, well judged tannin, lots of pink grapefruit, a savory saltiness and a beautiful finish. This is still very young. Definitely rough around the edges. Needs another three years to really blossom. Great wine.

5/13/2016 - kdsipe wrote:

Pungent, open and evolving in the glass. Aromas of capsicum, fresh cut grass, cat pee, passion fruit, peach and oyster shell. Medium bodied, lively and nicely balanced on the palate, not as sharp as the nose would suggest. And not as fine, delicate or mineral as a Sancerre but enjoyed by everyone at dinner. Surprisingly a good mach with the sushi (American, i.e. containing mayonnaise, avocado and/or unagi sauce). Perhaps my score is conservative as I don't have much experience with NZ sauvignon blanc.

5/13/2013 - kdsipe wrote:

Good stuff. Lots of spice and leather with notes of penny and orange peal. Medium bodied, restrained tannin, great acid, nice balance and surprisingly transparent on the palate. Decidedly old school and delicious.

10/19/2014 - kdsipe wrote:

A beautiful perfumed nose. Sweet red fruit, tobacco, herbs, spice, leather, flowers, mint, gym sock and mint. Very mineral and fresh. Just a touch of oak. Medium bodied on the palate with a salty, savory entry, sneaky acid and sneaky tannin that builds toward the back. The palate is left clean and mineral. At times quite dry. Always changing, never too obvious. Gained in weight and complexity over three hours. Starting to develop some brown sugar and spice. Great wine. Drink over the next 8 years. Nice long cork.