Cleveland Heights
Tasted Saturday, September 17, 2016 by Loren Sonkin with 462 views
Last night my wife and I met up with Robert and Carrie for a night in the old hood. After stopping at a really cool Speakeasy for cocktails, we ventured to a favorite restaurant for a long, slow dinner. We brought a bunch of wine and drank a lot, but shared with the owner and the staff. Lots of laughs, great food and some nice wine too.
What a cool comparison of styles and winemaking between these two. The table was split as to which they liked better and it was a difficult decision.
Again, a nice spread of styles and age in these wines. We drank them one at a time, but some revisiting.
Just a great night with wonderful people, excellent foods and wines that lived up to or exceeded expectations. We need to do that again!
2013 Rhys Chardonnay Alpine Vineyard 97 Points
USA, California, Santa Cruz Mountains
Best showing yet for this Chard. It was great drinking this next to the PM for a contrast in styles. It is still so young and in need of time to open. I would recommend a three hour decant if drinking now. Gold green in color. The nose is gorgeous with steely minerals, slight gun powder, lots of green apples, some lemon curd and vanilla. On the palate, this has pin point acidity. Razor shop. In a sense like a great Chablis but then the fruit has a ripeness to it that doesn't over power the wine but says its from California. Deep and layered. Red apples, some lemon and vanilla and lots of minerals on the palate. Long finish. Brilliant wine, but I need to hold these a bit longer (although its my wifes favorite white).
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2013 Peter Michael Chardonnay La Carrière 97 Points
USA, California, Sonoma County, Knights Valley
What a great Chard and equal to the Rhys but in a very different style. great to drink side by side. If the Rhys is Grand Cru Chablis, then this is Grand Cru from the Cotes du Beaune. Yellow gold in color. The nose is peaches, oranges, floral notes, very slight oak and butter. On the palate, this has some serious weight to it. Rounder but well balanced. Enough acidity to back the structure. Deep and layers. Pop and pour, it seemed to come out singing but then kept improving so air or cellaring would be good. Long finish. Very food friendly. Sonoma Chard at its best.
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