KeithAkers

Member #34,741 signed up 7/14/2007

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Member since July 2007

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  • 2013 Domaine Ghislaine Barthod Chambolle-Musigny 1er Cru Les Véroilles

    This was a pop and pour, but I didn’t really start paying close attention until it was open for ~2 hours. At first, it was a little sappy on the nose. But, it pulled back beautifully into a nuanced and elegant tones of dark red cherries, strawberries, crushed rocks, rose petals, forest floor, sweet red fruits, and a touch of worn leather. This is a nose that demands attention and time as it slowly builds into itself. The Medium bodied feel has a bit of heft along with tart, medium+ acidity along with youthful and slightly chewy tannins. This feels like it could really benefit from another 3 years. There is a good bit of freshness to the nose that is quite enjoyable, but the structure is saying: slow down just a little bit. This feels like it can get into something really special with more age and it’s moving up that mountain.

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  • 2021 Domaine Billaud-Simon Chablis 1er Cru Vaillons

    This was a pop and pour. There is a notable herbal note that persists even as it opens up. That said, there is a good bit of tension and pleasing fresh citrus fruits of pears, green apples, and candied lemon peels along with saline, flint, pithy notes, as well as crushed rocks. The Medium bodied feel is fresh and lively with tart, medium+ acidity. This shows off its class as it fights past what the vintage gave. There is that bit of herbal streak that borders on underripe and actual tension, but this is a fun Chablis that hits the notes you want, but without that extra gear.

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  • 2021 Zarate Albariño Rías Baixas Tras da Viña

    I found this off the list at Dalida. It really showed best with a slight chill and about 30ish minutes of air. There is a lot of depth and class as it fills the glass with lemon curd, sea spray, white fruits, peaches, lemon zest, white flowers, nectarines, vanilla beans, crushed rocks, saline, and green apples. The Medium bodied feel shows off some real sexy texture while possessing racy, high acidity. This is such a classy Albarino and a real treat to drink! Not much of it is made and this is certainly an Albarino to seek out if you want to know what the upper limits of the grape can be.

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  • jlgnml says:

    12/3/2013 10:41:00 AM - Keith, I have an open seat availabe this Sat at Kendall College from 5-8pm with Roy Hersh tasting 11-1955 ports and the seat is paid. Can you make it.? Call 312-641-8947 or email me at jlgnml@aol.com

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