France, Languedoc Roussillon, Roussillon, Côtes du Roussillon
TOO cold
N: Lanolin like overlay to earthiness; Intensity lurking?
P: Med body; RNDISH entry with NICE frt met by a crisp acidity which certainly defines the wine into & through the LONG, init very, VERY slightly tart finish which is ULT mitigated by a refined swtness. Classically done for now & probably through '20, though probably BEST for those with a high tolerance for acidity. 13.5% ABV; My EXC-. 90 pts WS & a "Best Buy", 89-91 WA (Dunnuck), & 88 WE @ $14. [While this vendor's $11.99 is competitive, wine-searcher does currently show a source @ $10.95.]
From vines ave 45 yrs of age grown in the pink granite & sand of the "Reverdon sector of Mont Brouilly, an area known for producing wines of great finesse. Eastern sun exposure on a moderate slope, facing Mont Brouilly; Whole cluster fermentation during 8 days, raised in concrete tank for 8 mos;"
N: Blk rasps, smoke, minerals with MINIMAL "bubblegum"
P: LM body; NICE, almost swtish frt offset by an astringent pucker which fairly seamlessly morphs into a LONG, balanced, VERY slightly tangy finish with a surprisingly pleasant BITTER/swtness to the very, VERY fine tannins. VERY well made for now with food, & likely to hold through '22. My EXC-/EXC, which may very well be conservative. 93 pts WA. [This vendor's $22.99 puts it in the top 1/2 of wine-searcher's currently limited postings.]
"Grapes from sites throughout Central Coast & the North Coast were de-stemmed & gently placed into open-top s/s fermenters & cold soaked for 3 days prior to initiating fermentation. During fermentation, each tank is punched down 2-3x/day. The fermented wine then was racked to oak for aging. During the aging process the wine lots were tasted throughout & blended back together just before bottling." 14.2% ABV, 0.62 g/100ml T.A., & 3.62 pH.
N: Smoke atop cherries, earthy notes emerging with air
P: Med, poss LM, body; NICE, ALMOST swtish frt met by a puckerish astringency which pretty much resolves by the LONG, very, VERY slightly tangy finish with a bitter/swtness to the very, VERY fine tannins. Not seeming NEARLY as swt as 2 wks ago! For now & the next 3 yrs, + may improve for 6 mos or so. My EXC-, *poss* more for QPR? [This vendor's $9.99 is now $1 < than anyone else on wine-searcher.]
"100% Melville fruit from our Sta. Rita Hills estate, a collection of 16 P.N. clones (667, 777, 828, 113, 114, 115, 459, 943,2A, 9, 16, Pommard, Calera, Mount Eden, Swan, & Merry Edwards). 40% of the fruit was fermented as whole-clusters with 60% gently de-stemmed in small (1.5 ton) open-top fermenters. Total skin & stem contact averaged 30 days (7 days cold soak, 2+ weeks of fermentation, & 1+ week extended maceration). From the press, the wine was transferred directly into neutral barrels (10+ year old FR oak), where it remained sur lie without sulfur until June, when it was gently racked for the first time & prepared for bottling in August & release in November 2018. Yields were 2.4 lbs/vine (2.2 tons/acre)."
N: Blood, poss iron, with a touch of barnyd? Some CC char
P: LM, poss Med, body; NICE, almost swtish frt met by an astringent pucker which only somewhat resolves by the LONG, VERY slightly tart finish with hints of a very, VERY slight bitterness & a burgeoning swtness to the very, VERY fine tannins. DESERVES through '19, then for 3-4 yrs more. 14.0% ABV; My EXC-, but probably need to be fond of acidity. 93 pts WE @ $38, 91 pts Vinous (Galloni), & 90 Jeb Dunnuck. [This vendor's $27.99 is $2 < the lower of wine-searcher's 2 postings.]
34% C.S., 33% Sangiovese, & 33% Merlot grown in soils of river stones & chunks of quartz; Fermentation & malolactic in s/s, ff'd by 10% being aged in FR oak for 8 mos; 13.5% ABV, 4 g/L R.S., & 5.1 g/L T.A.; 6,000 cases
N: Vanilla slightly atop smoke with notes of earth
P: LM body; NICE frt met by astringent pucker which pretty much maintains into the LONG, balanced, very, VERY slightly bitter finish with a tangy/swtness to the dusty tannins. NEEDS into, poss through, '20, then drinking for 3-4 yrs more. Impressive QPR for a potentially cellarworthy, entry level "Super Tuscan"! My EXC-, poss more for the QPR of this vendor's $11.99, which is a WHOPPING $6 < the lowest of wine-searcher's limited offerings! Silver @ the '17 TEXSOM Int'l Wine Awards.
29% Syrah, 28% Mourvedre, 26% Grenache, 14% Counoise, & 3% Cinsault "grown on the steep limestone slopes of Glenrose Vyd in W. Paso Robles;"
N: Smoke with ripe berries, rest tough to parse; Intensity lurking?
P: LM body; Very NICE, almost swtish frt met by some astringent pucker which fairly seamlessly transitions into a LONG, balanced finish with a tangy/swtness to the dusty tannins. For now & the next 3-4 yrs, + may still improve for the next 6-12 mos. 15.0% ABV; My EXC-/EXC. [This vendor's $15.99 shows VERY well contrasted with the winery's $28.]
95% Tempranillo & 5% albillo from 50% old bush vines & 50% trellised vines, ave age 25 yrs, planted in "soil comprised of boulder, round river stones, & sand with a subsoil of clay, sand, & limestone. The fermentation process (with indigenous yeasts) is very gentle without intensive extraction, in 50% ea s/s tanks & oak barrels. Aged 24 months in 80% FR & 20% AM oak (60% new & 40% 1 yr old barrels); Bottled unfiltered & unfined;" 14.5% ABV & 5.3 g/L T.A.; 2,500 cases made
N: Closed; Vanilla atop berries?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which only somewhat resolves by the LONG, very, VERY slightly spicy, still very, VERY slightly puckerish finish with a swtness to the fairly unobjectionable, dusty tannins. NEEDS into, poss through, '22, then a candidate for its 15th? EVERYTHING seems in place, but *needs*... time. IMPRESSIVE! My EXC, more for QPR down the line? 94 pts ea Suckling & WS with #26/Top 100 for '18 @ $45, and 91 pts WA. [This vendor's $25.99 puts it almost smack dab in the middle of wine-searcher's listings.]
Addendum: PLEASE also see my TN of 2/9/2019 as it is QUITE different. :(
P: Med body; RNDISH entry with ALMOST swtish frt (approaching threshold R.S.?) met by some astringent pucker which somewhat resolves by the LONG finish with a bitter/swtness (40:60) to the considerable, dusty tannins. NEEDS through '20, poss longer, then easily making its 10th. QUITE the QPR for a cellarworthy wine @ this vendor's (closeout?) $8.99, which is an ASTOUNDING $6 < the next lowest of wine-searcher's postings! 14.5% ABV; My EXC-/EXC, the higher arguably for QPR. 88 pts WE @ $24.
Note: Today I picked up CONSIDERABLY more structure than I had just 2 wks earlier!
100% C.S. (clones 4, 6, 7, 8, & 337), ave vine age > 20 yrs; Fermented @ 82 ̊F for 10-14 days, then aged for 15-18 mos in 40% new FR, 20% Hungarian, 10% new AM, & 30% neutral oak.
N: Slightly closed; Melange of berries, smoke, & pyrazines
P: LM body; NICE, ALMOST swtish, very slightly spicy frt met by an astringent pucker which somewhat resolves by the LONG, balanced finish with a tangy/swtness to the dusty tannins. NEEDS into '20, then drinking for 3-4 yrs more. Nicely done. 14.2% ABV; My VG+/EXC-, & I'd certainly entertain a motion for the higher based upon the QPR of this vendor's $16.99, which puts it in the top 1/2 of wine-searcher's listings.
84% Zin, 6% Syrah, 4% Grenache, 3% Mourvedre, & 3% P.S. from Dante Dusi Vyd, Paper Street Vyd, & French Camp; "Fermented in s/s & small open top bins. The frt was 100% sorted & de-stemmed. The must spent 20 days on the skins with frequent punch downs. Aged in neutral FR barriques for 11 mos." 3,300 cases bottled 8/14/18.
N: Slightly closed; Melange of berries, smoke, & pyrazines; HINTS of iodine?
P: LM body; NICE, almost swtish cherry/pyrazine frt (with hints of raisins) met by some astringent pucker which somewhat resolves by the LONG, balanced finish with a pleasant tangy/swtness & hints of raisins to the relatively inoffensive, dusty tannins. For now & the next 4 yrs, though I'd expect improvement during '19. Nicely done in a non-jammy, claret style. 15.2% ABV; My EXC-. [This vendor's $16.99 is $2.50 < the lowest of whine-searcher's limited postings.]
2016 M. Chapoutier Côtes du Roussillon Les Vignes de Bila-Haut Blanc
France, Languedoc Roussillon, Roussillon, Côtes du Roussillon
TOO cold
N: Lanolin like overlay to earthiness; Intensity lurking?
P: Med body; RNDISH entry with NICE frt met by a crisp acidity which certainly defines the wine into & through the LONG, init very, VERY slightly tart finish which is ULT mitigated by a refined swtness. Classically done for now & probably through '20, though probably BEST for those with a high tolerance for acidity. 13.5% ABV; My EXC-. 90 pts WS & a "Best Buy", 89-91 WA (Dunnuck), & 88 WE @ $14. [While this vendor's $11.99 is competitive, wine-searcher does currently show a source @ $10.95.]
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2017 Château Thivin Brouilly Reverdon
France, Burgundy, Beaujolais, Brouilly
From vines ave 45 yrs of age grown in the pink granite & sand of the "Reverdon sector of Mont Brouilly, an area known for producing wines of great finesse. Eastern sun exposure on a moderate slope, facing Mont Brouilly; Whole cluster fermentation during 8 days, raised in concrete tank for 8 mos;"
N: Blk rasps, smoke, minerals with MINIMAL "bubblegum"
P: LM body; NICE, almost swtish frt offset by an astringent pucker which fairly seamlessly morphs into a LONG, balanced, VERY slightly tangy finish with a surprisingly pleasant BITTER/swtness to the very, VERY fine tannins. VERY well made for now with food, & likely to hold through '22. My EXC-/EXC, which may very well be conservative. 93 pts WA. [This vendor's $22.99 puts it in the top 1/2 of wine-searcher's currently limited postings.]
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2017 Sean Minor Pinot Noir Four Bears
USA, California
"Grapes from sites throughout Central Coast & the North Coast were de-stemmed & gently placed into open-top s/s fermenters & cold soaked for 3 days prior to initiating fermentation. During fermentation, each tank is punched down 2-3x/day. The fermented wine then was racked to oak for aging. During the aging process the wine lots were tasted throughout & blended back together just before bottling." 14.2% ABV, 0.62 g/100ml T.A., & 3.62 pH.
N: Smoke atop cherries, earthy notes emerging with air
P: Med, poss LM, body; NICE, ALMOST swtish frt met by a puckerish astringency which pretty much resolves by the LONG, very, VERY slightly tangy finish with a bitter/swtness to the very, VERY fine tannins. Not seeming NEARLY as swt as 2 wks ago! For now & the next 3 yrs, + may improve for 6 mos or so. My EXC-, *poss* more for QPR? [This vendor's $9.99 is now $1 < than anyone else on wine-searcher.]
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2015 Melville Pinot Noir Estate
USA, California, Central Coast, Sta. Rita Hills
"100% Melville fruit from our Sta. Rita Hills estate, a collection of 16 P.N. clones (667, 777, 828, 113, 114, 115, 459, 943,2A, 9, 16, Pommard, Calera, Mount Eden, Swan, & Merry Edwards). 40% of the fruit was fermented as whole-clusters with 60% gently de-stemmed in small (1.5 ton) open-top fermenters. Total skin & stem contact averaged 30 days (7 days cold soak, 2+ weeks of fermentation, & 1+ week extended maceration). From the press, the wine was transferred directly into neutral barrels (10+ year old FR oak), where it remained sur lie without sulfur until June, when it was gently racked for the first time & prepared for bottling in August & release in November 2018. Yields were 2.4 lbs/vine (2.2 tons/acre)."
N: Blood, poss iron, with a touch of barnyd? Some CC char
P: LM, poss Med, body; NICE, almost swtish frt met by an astringent pucker which only somewhat resolves by the LONG, VERY slightly tart finish with hints of a very, VERY slight bitterness & a burgeoning swtness to the very, VERY fine tannins. DESERVES through '19, then for 3-4 yrs more. 14.0% ABV; My EXC-, but probably need to be fond of acidity. 93 pts WE @ $38, 91 pts Vinous (Galloni), & 90 Jeb Dunnuck. [This vendor's $27.99 is $2 < the lower of wine-searcher's 2 postings.]
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2015 Bocelli Tenor Red Toscana IGT
Italy, Tuscany, Toscana IGT
34% C.S., 33% Sangiovese, & 33% Merlot grown in soils of river stones & chunks of quartz; Fermentation & malolactic in s/s, ff'd by 10% being aged in FR oak for 8 mos; 13.5% ABV, 4 g/L R.S., & 5.1 g/L T.A.; 6,000 cases
N: Vanilla slightly atop smoke with notes of earth
P: LM body; NICE frt met by astringent pucker which pretty much maintains into the LONG, balanced, very, VERY slightly bitter finish with a tangy/swtness to the dusty tannins. NEEDS into, poss through, '20, then drinking for 3-4 yrs more. Impressive QPR for a potentially cellarworthy, entry level "Super Tuscan"! My EXC-, poss more for the QPR of this vendor's $11.99, which is a WHOPPING $6 < the lowest of wine-searcher's limited offerings! Silver @ the '17 TEXSOM Int'l Wine Awards.
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2014 Lone Madrone Points West Red
USA, California, Central Coast, Paso Robles
29% Syrah, 28% Mourvedre, 26% Grenache, 14% Counoise, & 3% Cinsault "grown on the steep limestone slopes of Glenrose Vyd in W. Paso Robles;"
N: Smoke with ripe berries, rest tough to parse; Intensity lurking?
P: LM body; Very NICE, almost swtish frt met by some astringent pucker which fairly seamlessly transitions into a LONG, balanced finish with a tangy/swtness to the dusty tannins. For now & the next 3-4 yrs, + may still improve for the next 6-12 mos. 15.0% ABV; My EXC-/EXC. [This vendor's $15.99 shows VERY well contrasted with the winery's $28.]
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2015 Bodegas y Viñedos Valderiz Ribera del Duero
Spain, Castilla y León, Ribera del Duero
95% Tempranillo & 5% albillo from 50% old bush vines & 50% trellised vines, ave age 25 yrs, planted in "soil comprised of boulder, round river stones, & sand with a subsoil of clay, sand, & limestone. The fermentation process (with indigenous yeasts) is very gentle without intensive extraction, in 50% ea s/s tanks & oak barrels. Aged 24 months in 80% FR & 20% AM oak (60% new & 40% 1 yr old barrels); Bottled unfiltered & unfined;" 14.5% ABV & 5.3 g/L T.A.; 2,500 cases made
N: Closed; Vanilla atop berries?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which only somewhat resolves by the LONG, very, VERY slightly spicy, still very, VERY slightly puckerish finish with a swtness to the fairly unobjectionable, dusty tannins. NEEDS into, poss through, '22, then a candidate for its 15th? EVERYTHING seems in place, but *needs*... time. IMPRESSIVE! My EXC, more for QPR down the line? 94 pts ea Suckling & WS with #26/Top 100 for '18 @ $45, and 91 pts WA. [This vendor's $25.99 puts it almost smack dab in the middle of wine-searcher's listings.]
Addendum: PLEASE also see my TN of 2/9/2019 as it is QUITE different. :(
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2013 Murphy-Goode All In Claret
USA, California, Sonoma County, Alexander Valley
N: Smoke/toast with undertones of vanilla
P: Med body; RNDISH entry with ALMOST swtish frt (approaching threshold R.S.?) met by some astringent pucker which somewhat resolves by the LONG finish with a bitter/swtness (40:60) to the considerable, dusty tannins. NEEDS through '20, poss longer, then easily making its 10th. QUITE the QPR for a cellarworthy wine @ this vendor's (closeout?) $8.99, which is an ASTOUNDING $6 < the next lowest of wine-searcher's postings! 14.5% ABV; My EXC-/EXC, the higher arguably for QPR. 88 pts WE @ $24.
Note: Today I picked up CONSIDERABLY more structure than I had just 2 wks earlier!
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2016 True Myth Cabernet Sauvignon
USA, California, Central Coast, Paso Robles
100% C.S. (clones 4, 6, 7, 8, & 337), ave vine age > 20 yrs; Fermented @ 82 ̊F for 10-14 days, then aged for 15-18 mos in 40% new FR, 20% Hungarian, 10% new AM, & 30% neutral oak.
N: Slightly closed; Melange of berries, smoke, & pyrazines
P: LM body; NICE, ALMOST swtish, very slightly spicy frt met by an astringent pucker which somewhat resolves by the LONG, balanced finish with a tangy/swtness to the dusty tannins. NEEDS into '20, then drinking for 3-4 yrs more. Nicely done. 14.2% ABV; My VG+/EXC-, & I'd certainly entertain a motion for the higher based upon the QPR of this vendor's $16.99, which puts it in the top 1/2 of wine-searcher's listings.
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2017 Paydirt Going for Broke
USA, California, Central Coast, Paso Robles
84% Zin, 6% Syrah, 4% Grenache, 3% Mourvedre, & 3% P.S. from Dante Dusi Vyd, Paper Street Vyd, & French Camp; "Fermented in s/s & small open top bins. The frt was 100% sorted & de-stemmed. The must spent 20 days on the skins with frequent punch downs. Aged in neutral FR barriques for 11 mos." 3,300 cases bottled 8/14/18.
N: Slightly closed; Melange of berries, smoke, & pyrazines; HINTS of iodine?
P: LM body; NICE, almost swtish cherry/pyrazine frt (with hints of raisins) met by some astringent pucker which somewhat resolves by the LONG, balanced finish with a pleasant tangy/swtness & hints of raisins to the relatively inoffensive, dusty tannins. For now & the next 4 yrs, though I'd expect improvement during '19. Nicely done in a non-jammy, claret style. 15.2% ABV; My EXC-. [This vendor's $16.99 is $2.50 < the lowest of whine-searcher's limited postings.]
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