Winebar [4 Whites, 8 Reds, & 4 *shared* VERY *interesting* bottles] from 06/29/18]

• 2015 Faiveley Chardonnay Bourgogne Blanc Joseph Faiveley

  France, Burgundy, Bourgogne Blanc

  "Vinified at cold temperatures in s/s tanks, then aged for 8-10 mos with about 30% of the final blend seeing time in new and used oak."
  
  N: Lemons atop earth, butter, & vanilla
  
  P: Med body; RNDISH entry with NICE frt counterbalanced by an acidity which is the main player into & through the LONG, tangy/sweet (60:40) finish with very SLIGHT bitterness. May improve through '18, then drink into if not through '20. A firm, food friendly style. My VG+. 90 pts Suckling. [This vendor's $18.95 is $3 < its next closest wine-searcher competitor.]

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• 2015 Vie di Romans Pinot Grigio Dessimis

  Italy, Friuli-Venezia Giulia, Friuli Isonzo

  Note: Slightly pink or copper-hued in color [ramato style]
  
  100% Pinot Grigio grown from vines ave 18 yrs old grown in rather shallow, well-drained soils with generous gravel-pebbly texture, and clay of reddish hue due to presence of ferrous & aluminum oxides. Malolactic blocked. Aged 9 mos on the lees, then 10 mos in the bottle; 13.80% ABV, 5.00 g/l T.A., & 3.38 pH. 2,916 cs made
  
  N: Smoke, notes of oranges?
  
  P: Med, poss MF, body; RNDISH entry with NICE frt met by counterbalancing acidity with a bit of astringency which DOES pretty much lose its "bite" by the LONG, Very, VERY slightly bitter finish with ULT notes of swtness to bring it through. For now & through '19. An atypical style, at least for me. My VG+/EXC-. 93 pts Suckling, 92 Vinous, 89 WS, & 88 WE @ $43 [which strikes me as QUITE a *poor* QPR for the sugg retail of a style most would consider an anomaly.] [This vendor's $21.95 is at LEAST $3 < anyone else on wine-searcher.]

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• 2017 Freemark Abbey Viognier

  USA, California, Napa Valley

  N: Floral, lemons, though before & considerably after this it was notably more varietally fragrant?!?
  
  P: Med, poss MF, body; RNDISH entry with NICE frt firmed by a very, VERY slightly bitterish structure which slowly evolves into a LONG finish of the same ilk, but with HINTS of swtness. For now & through '19, though the bitterness troubles me. My VG-. [This vendor's $17.95 has no CURRENT competition on wine-searcher.]

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• 2016 Freemark Abbey Chardonnay Napa Valley

  USA, California, Napa Valley

  From Ahmann Vyd-Carneros (36.5%), Rancho Sarco (35.6%), Suscol Creek (18.4%), & Keyes Vyd-Howell Mountain (9.5%); 59% barrel fermented with 41% cold fermented in s/s tanks; Malolactic blocked; "82% is oak aged with roughly 15% new FR oak Cooperage: predominantly World Cooperage, Aged in Barrel: 4 mos collectively (World Cooperage profiles, we prefer Profile 27 but we use several profiles like 7 and 78. We like FR oak mainly, using the Vosge and Allier forest predominantly)." 14.5% ABV, 0.65 g/100mL T.A., 3.40 pH, & "R.S.: dry." ~ 10,007 cs.
  
  N: "Butter" (?, since they say NO malolactic) atop vanilla with lemons way underneath? Poss spices?
  
  P: Med body; RNDISH entry with ALMOST swtish OAK/frt off-set by tangy acidity which dictates the action into & through the LONG, tangy/swt (70:30) finish with OCCASIONAL notes of bitterness to, at least for now, increase interest. Nicely done in an oak dominant style. Nonetheless, I'd drink during the next yr or so in case the oak "goes nuts"... later. My VG+, poss EXC-. 90 pts WA. [This vendor's $21.95 is in the top 10% of wine-searcher's postings.]

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• 2013 Lisini Brunello di Montalcino

  Italy, Tuscany, Montalcino, Brunello di Montalcino

  Should you be interested, I’ve uploaded info for this vintage which you can peruse at your leisure. 😉
  
  N: Attractive vanilla atop berries, rest tough to parse; Intensity lurking?
  
  P: LM body; Nice frt fairly quickly met by puckerish astringency which morphs into a LONG finish of the same ilk which does ULT show a swtness to the very, VERY fine tannins. NEEDS into '22 (I'm guessing), but I seriously question IF the frt will ever "win" out over the pervasive bitterness. 14% ABV; My VG-, though I may be HORRIBLY *underrating* this. [On the other hand, a more experienced fellow taster was also troubled by the bitterness, though less willing to predict that it was a PERMANENT condition.] [This vendor's $47.95 is currently at the TOP of wine-searcher's listings.]
  
  Note added later: Please, PLEASE see my notes [2 different bottles] from 7/7/18 & 8/11/2018, where I *TOTALLY* upend my rating here. Possibly this, the first bottle, was experiencing bottle shock from having just arrived @ the vendor?

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• 2013 Altesino Brunello di Montalcino

  Italy, Tuscany, Montalcino, Brunello di Montalcino

  Fermented "traditionally", aged "4 years (a minimum of 2 years in Slavonian oak barrels)," then 4 mos more in bottle. 10,000 cs made
  
  N: Slightly closed; Vanilla, poss spice, atop ripe berries; Intensity lurking
  
  P: Med body; RNDISH entry with NICE, almost swtish frt QUICKLY met by puckerish astringency that doesn't "lose" the initial frt as it fairly seamlessly transitions into quite a LONG finish with an ult swtish veneer to the ample tannins. 14% ABV; My EXC-/EXC, but NEEDS into '23 (poss longer), I'm guessing, then EASILY making its 15th. 95 pts WS, 94+ WA, 94 Suckling, 93 Vinous, 92 WE @ $65, 90 Decanter, & 16/20 Jancis Robinson! [This vendor's $43.95 is in the TOP 10% of an already large wine-searcher listing.]

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• 2008 La Rioja Alta Rioja Viña Ardanza Reserva

  Spain, La Rioja, La Rioja Alta, Rioja

  13.5% ABV; 1.8 g/l R.S., 6.1 g/l T.A., & 3.56 pH; 80% Tempranillo (aged in 4-year-old AM oak for 36 mos) and 20% Grenache (aged in 2- to 3-year-old AM oak for 30 mos).
  
  N: Fragrant vanilla, poss choc, atop berries; Intensity lurking?
  
  P: Med body; Rndish entry with NICE, almost swtish frt met by some astringent pucker which PRETTY much loses its bite by the LONG, OCCASIONALLY very VERY slightly bitterish finish with note of swtness to the remaining very, VERY fine tannins. For now & making its 15th, + I can still see at least the POSS of improvement for the next yr or so. My VG+/EXC-, probably shading more toward the higher. 95 pts Decanter [although it was 90 later on -- in their World Wine awards], 94 ea Suckling & Jamie Goode, 93 ea WA, Guia Penin, & Wine-Pages.com, 90 WS, & 17.5/20 Jancis Robinson. [VERY atypically, this vendor's $29.95 is one of the LEAST competitive prices in a MASSIVE wine-searcher field.]

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• 2016 Cuvaison Pinot Noir Carneros

  USA, California, Napa / Sonoma, Carneros

  Aged 15 mos in FR oak barrels (33% new); 13.5% ABV, 5.6 g/L T.A., & 3.64 pH.
  
  N: Slightly closed initially, but opened FRAGRANTLY with swirling; Wild straws atop earth?
  
  P: Med, poss MF, body; NICE, almost swtish frt counterbalanced by very, VERY slightly puckerish astringency which loses MOST of its bite as it transitions into the LONG finish with a tangy/swtness to the very, VERY fine tannins. Approachable now, this DESERVES into mid Winter '19, then drinking for 3, poss 4, yrs more. NICELY done! My VG+, quite poss EXC-. "Exceptional" @ $42 from Dan Berger's Vintage Experiences. [This vendor's $29.95 is an ASTOUNDING $12 < the only other current wine-searcher listing.]

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• 2015 Kay Brothers Grenache Basket Pressed Amery Vineyards

  Australia, South Australia, Fleurieu, McLaren Vale

  90% Grenache, 7% Shiraz, & 3% Mourvèdre; "Soils are shallow red sandy loam over quartz, gravel, & ironstone. Grapes were open fermented & hand plunged for 13 days on skins, prior to traditional Basket pressing. The wine matured a further 9 mos in aged FR oak puncheons." 14.5%, 2.7 g/l R.S., & 3.59 pH.
  
  N: Slightly closed; Ripe straws with earth; Intensity lurking?
  
  P: Med body; Rndish entry with NICE, ALMOST swtish frt met by some, puckerish astringency which pretty much loses its objectionality as it transitions into the LONG, only OCCASIONALLY bitterish finish with a tangy/swtness to the very, VERY fine tannins. Deserves/NEEDS another yr, then drinking for 3-4 more. My VG+/EXC-, MORE if one focuses on the QPR of this vendor's "closeout" $14.95, an *unbelievable* $21 < the only other wine-searcher entry! 93 pts ea James Halliday & The Wine Front, 91 WE @ $40, and B- @ $35 drinkhacker.

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• 2016 Jeff Runquist Barbera Amador County

  USA, California, Sierra Foothills, Amador County

  N: Typical Runquist: For ME "gorgeous" (though I know others find it too oaky) -- & I have at least SOME difficulty parsing
  
  P: Med, poss MF, body; LOVELY, almost swtish frt which morphs into a LONG, delicious, attractively smoky finish. For now & at least 3 yrs more! 14.8% ABV; My EXC-. Double Gold, Best of Class, & Best of Var @ the '18 New World Int'l Wine Comp, another Double Gold @ the '18 S.F. Chronicle Wine Comp, plus another Gold & 2 Silvers in '18 contests. [This vendor's $18.95 is at least $1 < anyone else on wine-searcher.]

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• 2015 Glaetzer Shiraz Amon-Ra Barossa Valley

  Australia, South Australia, Barossa, Barossa Valley

  100% Shiraz (vine age 50—130 yrs old) sourced from the Ebenezer sub district at the northern tip of the Barossa Valley. "Matured for 16 mos in 100% new oak hogshead barrels (95% FR & 5% AM) and matured on lees." 15.5% ABV, 2.0 g/l R.S., & 3.52 pH.
  
  N: CLOSED, but seems RIPE; Intensity lurking
  
  P: Med, poss MF, body; RNDISH entry with NICE, almost swtish frt met by puckerish astringency which morphs into a LONG, balanced, only OCCASIONALLY bitterish finish with a tangy/swtness to the very, VERY fine tannins. NEEDS into, probably through, '20, then making its 10th. My EXC-. 95 pts ea Vinous, Huon Hooke, & Tony Keyes, 94 WE & "Cellar Selection" WE @ $120, 93 ea WE & Suckling, 90 The Wine Front, and 4.5/5* winecurrent.com . [This vendor's $81.95 is @ the TOP of wine-searcher's current postings.]

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• 2015 Outpost Zinfandel Howell Mountain

  USA, California, Napa Valley, Howell Mountain

  N: Slightly closed; RIPE berries, POSS pyrazines? Intensity lurking
  
  P: MF body; RNDISH entry with NICE frt fairly quickly met by an astringent structure which transitions into a LONG, balanced finish, with a tangy/swtness to the dusty tannins, yet with intriguing glimpses of bitterness. LOTS of potential in a "classic" style, but NEEDS into, probably through, '21, then drinking for 5 yrs more... easily. 15.9% ABV; My EXC-/EXC. 95 pts Jeb Dunnuck, 92-94 WA, & 91 Vinous. [This vendor's $41.95 is $3 < the next lowest on wine-searcher.]

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The first 3 of these were QUITE spectacular! :)

• 2009 Château Labégorce

  France, Bordeaux, Médoc, Margaux

  Thank you for sharing this, Chuey!
  
  Typically, "Average age of the vineyard: 25 years Soil: 70% Sandy/gravelly 30% Sandy/silty Varieties: 50% Cabernet Sauvignon 45% Merlot 3% Cabernet Franc 2% Petit Verdot Average yield: 50 hl/ha Wine-making process: Traditional, in concrete vats Ageing: Aged in casks from 12 to 15 months with a selection of 35% new wood Average output: 8,500 cases."
  
  N: Smoke, toast, & earth; Intensity lurking?
  
  P: Med body; VERY nice frt firmed by structure by without EVER losing its frt as it SEAMLESSLY transitions into the quite LONG, beautifully balanced finish with an elegant swtness to the very, VERY fine tannins. At its peak? But, should hold for several yrs more. BRAVO! 14% ABV; My EXC+/EXCEPTIONAL-. Jancis Robinson 17/20, then 16.5/20, + the "Tasting Notes" section of wine-searcher has NUMEROUS review citations.
  
  Addendum: I was not nearly AS impressed when I tasted this on 9/29 & 11/10/18.

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• 2005 Château Climens

  France, Bordeaux, Sauternais, Barsac

  Dr. Tom, you're too, TOO much! :) From a 375 ml
  
  Tasted from a small tasting glass which had been @ room temp for ~ 3-1/2 hrs. Not at all sure of the reliability of these stats, but: 13.6% ABV & 168 g/l R.S.
  
  N: Honey, apricots; Intensity lurking!
  
  P: MF body; RNDISH entry with LOVELY, SWT frt adequately balanced by an acidity which DOES drive the action through the quite LONG, tangy/swt finish with lovely notes of spice. I don't know enough to speculate on the longevity, but not even REMOTELY "tired". My EXCEPTIONAL-/full EXCEPTIONAL (which is MY zenith)! :) [FYI, 4/6 of the Jancis Robinson tastings were 18.5/20, & Decanter went 19/20. Check the "Tasting Notes" section of wine-searcher for other press.]

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• 1994 Cafaro Cabernet Sauvignon

  USA, California, Napa Valley

  José, it was SO *thoughtful* of you to share this! :)
  
  [Tasted blindly, I figured SOMETHING from CA, probably but 12-14 yrs old, but POSSIBLY 20.]
  
  N: VERY slightly closed; FRAGRANT vanilla with flowers atop chocolatey berries?
  
  P: Med body; LOVELY, almost swtish frt BEAUTIFULLY counterbalanced by acidity which transitions into a very LONG, BALANCED finish with an ATTRACTIVE interplay between swtness & bitterness. Drinking SUPERBLY, but should hold another 4 yrs or so. My EXC+/Exceptional-, & that just might be conservative!

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• 2016 Borne of Fire Cabernet Sauvignon The Burn

  USA, Washington, Columbia Valley

  My contribution, by the time I got to it my small tasting glass had 4+ hrs of "air time".
  
  90% C.S. from Chapman Creek Vyrd & 10% Malbec from Trailblazer Vyrd, both in "The Burn" of Columbia Valley, a proposed new AVA. Fermented on the stems in large format, lightly toasted Hungarian oak barrels in order to create... "a wine that perfectly bridges the gap of old world elegance with new world fruit character." 13.5% ABV, 0.52 g/100mL T.A., & 3.85 pH. ~35,000 cs made
  
  N: RIPE plums with undertones of pyrazines, poss choc
  
  P: LM body; NICE frt beautifully balanced by a very, VERY slightly astringent structure which fairly seamlessly transitions into a LONG finish of the same ilk with an intriguing bitterswtness to the SCANT, very, VERY fine tannins. For now & through '21, though I can see possible improvement for the next 6-9 mos. My VG+/EXC-, the "air time" POSS having hurt my "score". 96 pts Suckling, 90 Jeb Dunnuck, 89 ea WS & washingtonwineblog.com , and Silver @ '18 S.F. Chronicle Wine Comp. [This vendor's $18.95 ranks in the top quartile of wine-searcher's burgeoning postings.]

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Looks like I found FAR greater difference in the 2 back-to-back Brunellos than anyone else so far.