Winebar [4 Whites, 8 Reds, & 8 *shared* bottles] from 11/22/19

• 2017 Jean-Paul & Benoit Droin Chablis 1er Cru Vaillons

  France, Burgundy, Chablis, Chablis 1er Cru

  "An assemblage of 5 separate 'climats' (Epinottes, Roncières, Séchet, Chatains, & Beugnons) with S/SE exposure, a 4.82 ha surface area, vines ave 45 yrs of age, & with the Kimmeridgian 'exogyra virgula' limestone being particularly present in the sub-soils, sometimes in compacted slabs; Pneumatic pressing; Natural enzymatic settling for 12-24 hrs @ around 15°C, then fermentation with indigenous yeasts, partly in s/s vats, partly in barrel; Systematic malolactic fermentation followed by assemblage after 8-10 mos. Fining if necessary, light filtration, & bottling."
  
  N: Toast, minerals, + HINTS of butter?
  
  P: Med, poss LM, body; Rndish etry with very NICE, ALMOST swtish frt met by a crisp, ALMOST puckerish acidity which seamlessly morphs into a quite LONG, balanced, very, VERY slightly tangy finish. For now IF you love acidity. Otherwise, cellar for 12-16 mos, then drink through '23 min. 13% ABV; My EXC, poss higher down the line? 95 pts Decanter (Atkin), 91-93 Vinous (Martin), 91-92 Suckling, 89-91 WA (Kelly), & 17/20 Jancis Robinson (Harding)! [This vendor's $33.95 is $1 < the lowest of wine-searcher's somewhat skewed postings.]
  
  Note: 1st tasted 8/17/19

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• 2015 Vignobles Mayard Châteauneuf-du-Pape Blanc La Crau de la Mere

  France, Rhône, Southern Rhône, Châteauneuf-du-Pape

  A blend of 40% Grenache Blanc, 30% Clairette, 20% Roussanne, & 10% Bourboulenc (vines ave 45 yrs old) from up to 4 different parcels of Alpine diluvium, sand, & mainly clay soils; Typically, varieties are fermented apart & aged (in new 228 & 600-L & some 2 -yr-old 300-L oak casks) for 7 mos with lees stirring; Malolactic blocked; ≈400 cases produced.
  
  N: CLOSED; Apricots, flowers, poss minerals?
  
  P: Med body; Very RNDISH entry with NICE, ALMOST swtish frt met by acidity which leads the charge into & through the LONG, balanced finish with an intriguing, food friendly, TANGY/swtness (60:40). 1 of the few (if not the 1st) "aged" versions from this AOC I've enjoyed! Drink now & likely through '21. 14% ABV; My VG+/EXC-, the higher QUITE justifiably for QPR from this AOC! 90 pts Decanter (Panel, 5/8/17) & 4*/5 + a "What One Wants" from drinkrhone.com (9/'16). [This vendor's $27.95 would appear to be VERY competitive!]

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• 2018 Cakebread Cellars Sauvignon Blanc

  USA, California, Napa Valley

  "We seek out 100% S.B. grapes from top-flight vyds throughout Napa Valley, including, from S to N, our own estate ranches in Carneros, Suscol Springs, Rutherford, & Calistoga. The cooler, windswept, S reaches of the valley give us S.B. with bright citrus characters, flinty minerality, & balanced acidity, while the warmer, N sites bring out tropical notes. We harvested our S.B. grapes 8/22 - 9/15/18 during the cool nighttime hours to fully capture their pure flavors & vibrant acidity, then we pressed them as whole clusters. This maximizes varietal intensity while minimizing the extraction of astringency from the skins. In 2018 we fermented 77.9% of the juice in s/s tanks, 21.7% in neutral FR oak barrels, & a very small portion in a concrete egg. Following fermentation, the wine aged 5 mos in neutral FR oak barrels. 13.4% ABV, 0.73 grams/100 ml T.A., & 3.21 pH, Winemaker Stephanie Jacobs;"
  
  N: Grass slightly atop tropical frt with notes of toast; Intensity lurking?
  
  P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt met by a crisp, ALMOST puckerish acidity which SOMEWHAT loses its grip by the LONG, balanced finish with a potentially elegant TANGY/swtness (60:40). For now, but could/SHOULD improve over the next 6-12 mos, then drinking into '23? My EXC, & higher certainly poss down the line; 88 pts WA (10/31/19). [Check with this vendor if interested in their COMPETITIVE pricing.]
  
  Note: 1st tasted 10/26/19

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• 2016 Stonestreet Chardonnay Estate Vineyards

  USA, California, Sonoma County, Alexander Valley

  From their "best" Mayacamas Mtns vyds (Yorkville Clay Loam soils) @ 400-1,800 ft elevation; “100% barrel fermented with native yeast, malolactic fermentation in barrel, lees stirred monthly; Barrel aged 10 mos in FR oak (36% new); 14.2% ABV, 0.55g/100mL T.A., & 3.56 pH; Bottled 7/18/17;”
  
  N: Butter, sandalwood, hints of lemons?
  
  P: Med, *poss* MF, body; Very RNDISH entry with NICE, ALMOST swtish OAK/frt deftly offset by a crisp acidity which keeps things in check as it evolves into a LONG, BALANCED, tangy/swt finish with only an OCCASIONAL *hint* of very, VERY slight bitterness. NICELY done in its style [I.e., 100% barrel/malo fermentation] for now & through '20. My EXC-/EXC, the higher arguably for QPR. 93 pts Vinous (Galloni, 7/'18), and 92 ea Dunnuck (6/5/18), WS (7/31/19), & WA (Perrotti-Brown, 2/'19). [Check with this vendor if interested in their very COMPETITIVE pricing!]

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• 2016 Château Monbousquet

  France, Bordeaux, Libournais, St. Émilion Grand Cru

  Typically, “60% Merlot, 30% C.F., & 10% C.S. from greatly diverse terroirs: Sandy & sandy-clay soil with ironpan at a depth of 60-80 m, Sandy-gravel soil, and sSandy-clay soil; Aged 18-24 mos in new oak barrels with racking every 3 mos. The final blending is done just before bottling, & the wine is neither fined nor filtered." 8,333 cases made.
  
  N: VANILLA atop RIPE berries with hints of earth? Intensity lurking
  
  P: LM body; RNDISH entry with NICE, ALMOST swtish frt quickly met by an astringent pucker which stays in contact with the init frt as it seamlessly transitions into a very LONG, balanced finish with already a distinct swtness to the dusty tannins. NEEDS through '23, I'd guess, then drinking through '29... conservatively. LOTS of potential for this wine which I'd describe as equally potent in BOTH frt & tannins! My EXC/EXC+, the higher (poss even MORE?)... eventually. 96 pts Suckling, 95 ea Dunnuck & Jeannie Cho Lee, 94 WS, 93+ WA, 91 ea Vinous, Jeff Leve (2x), & WE (5/1/19), 89 Decanter (Anson, 4/2/17), and 17/20 Jancis Robinson (4/7/17)! [This vendor's $57.95 puts it @ the bottom of the TOP quartile of wine-searcher's postings.]

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• 2015 Isole e Olena Syrah Collezione Privata Toscana IGT

  Italy, Tuscany, Toscana IGT

  “The first Syrah vines were grafted onto old Canaiolo vines in 1984. De Marchi so encouraged by the results that in 1987 he planted a new, 2- ha vyd with Syrah clones from the Rhône, with high density of planting. In 2015 the grapes were destemmed & fermented in temp controlled s/s tanks, with 10 days maceration on the skins. During fermentation, temps reached 26-30°C. Délestage & pumping over took place 1x/day. The maceration tank was emptied of fermenting must, the cap was allowed to dry out for 2-3 hrs, & then the must was poured back over the cap. (De Marchi first experimented with this method in 1996, & subsequently began using it for all red wines from the 1997 vintage.) The wine spent 1 yr in barrel, of which 20% was new FR & AM oak. It aged in bottle for 2 yrs before release.”
  
  N: RIPE blkberries with notes of blk olives? Intensity lurking
  
  P: Med, poss MF, body; RNDISH entry with very NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG, balanced finish with an already lovely tangy/swtness to the dusty tannins. Everything SEEMS in place, but NEEDS through '21, poss '22, then going beyond its 10th. Impressive! 14% ABV; My EXC/EXC+. 97 pts Vinous (Galloni, 4/'19), 95 Suckling ((9/11/18), & 94 WA Larner (10/'18) @ $70 sugg retail. [This vendor's $51.95 puts it in the top 1/2 of wine-searcher's limited, but somewhat skewed, entries.]

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• 2017 Tenuta San Guido Guidalberto Toscana IGT

  Italy, Tuscany, Toscana IGT

  60% C.S. & 40% Merlot from S/SW oriented vyds situated @ 100-300 m above sea level in soils "with a high incidence of limestone areas rich in clay & stones; The manual harvest began with Merlot at the end of Aug & continued in Sept with the C.S. Soft pressing & destemming of the bunches to prevent the cracking of the berries & excessive release of tannins. Alcoholic fermentation in s/s vats at a controlled temp maintained around 26-28° C, without addition of external yeasts. The macerations of this vintage lasted about 12-15 days for Merlot & 10-13 days for the C.S. Frequent pumpovers & délestages helped the aromatic expression of the musts. The malolactic fermentation begun in early Nov & was carried out in s/s vats. After that the musts were transferred into barriques (mostly FR & partially AM oak) for 15 mos aging. 14.00% ABV, 0.13 g/L R.S., 5.95 g/L T.A., & 3.48 pH;” 25,000 cases made, 4,000 imported.
  
  N: CLOSED; RIPE berries, hints of pyrazines? Intensity lurking?
  
  P: LM body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent PUCKER which does a surprising amount of resolution by the LONG, balanced, very, VERY slightly puckerish finish with HINTS of swtness to the dusty tannins. Very nicely done in a high acid style! NEEDS through '22, I'd guess, then drinking into '26? My EXC, very likely more down the line. 93 pts WE (5/1/19) @ $60, 92-93 Suckling (9/4/18), 92+ WA (Larner, 5/16/19), 92 ea WS (6/30/19) & Vinous (Galloni, 3/’19), and 16.5+ (Jackson) & 16/20 with “Good Value” from Jancis Robinson (10/11/19)! [This vendor's $41.95 puts it in the TOP 20% of wine-searchers's large, but fairly skewed, postings.]

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• 2016 K Vintners Syrah The Hidden Northridge Vineyard

  USA, Washington, Columbia Valley, Wahluke Slope

  “100% Syrah from ancient, loamy, fine sand soils over silica limestone with a relatively high elevation above the Missoula Flood plain; Yield: 2.2 tons/acre; 100% whole cluster fermentation with native yeasts; 49 days on skins; 21 mos barrel-aged on lees (55% new FR oak puncheons); 14.5% ABV, ‘No R.S.,’ 5.4 g/L T.A., & 3.78 pH;”
  
  N: Slightly closed; RIPE berries with notes of pyrazines; Intensity lurking?
  
  P: LM body; NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which stays in contact with the init frt as it evolves into a LONG, puckerish finish with a very, VERY slight bitterness to the dusty tannins. NEEDS through '22, QUITE possibly '23, then EASILY making its 10th... min. N. Rhonish in style, even post cellaring it MAY well be best for lovers of that area &/or acidophiles. Clearly my EXC, with quite probably a notch (or even 2) higher SOMEWHERE in its lifespan. 99 pts Dunnuck (4/11/19) & 95 Suckling (8/22/19). [Check with this vendor if interested in their competitive pricing, & DO be wary as wine-searcher's currently listed prices ARE skewed! (The perils of a 99 pt rating, I suppose.) :( ]

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• 2014 Darioush Cabernet Sauvignon Caravan

  USA, California, Napa Valley

  “Caravan is hand-harvested, clusters are hand-sorted before de-stemming, then berry sorted to insure uniformity. The grapes were cold soaked for 4 days, then fermented in small closed topped tanks, with gentle pump-overs for optimal color extraction & tannin management. The wine was aged for 20 mos in a combination of 70% new FR & European oak barrels, then minimally handled through bottling. 60% C.S., 28% Merlot, 10% Malbec, & 2% P.V.; Steve Devitt, Winemaker;”
  
  N: Vanilla slightly atop pyrazines; Intensity lurking?
  
  P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which slowly, pretty much works itself out by the LONG, balanced finish with a bitter/swtness to the, ult, few, firming, dusty tannins. For now with food, & should hold into '23. A leaner style than one commonly sees from this AVA. 14.8% ABV; My VG+/EXC-, the higher QUITE arguably given the QPR for this AVA -- & giving a pass for the style, which likely ISN'T the preferred one for many aficionados of the AVA. 90 pts WE (2/1/19) @ $48. [Check with this vendor if interested in their COMPETITIVE pricing, & DO be wary, as one can EASILY pay > what was sugg retail upon release.]

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• 2017 Brown Estate Zinfandel

  USA, California, Napa Valley

  “100% Estate Grown Zin from our Big Field, Chiles Valley, Rosemary’s, & Mickey’s Blocks; Barrel aged 12 mos in 30% new oak, 50/50 FR/AM; 15.2% ABV, 6.9 g/L T.A., & 3.67 pH; 1,700 cases in 12 x 750ml format, & 425 cases in 6 x 1.5L format produced.”
  
  N: CLOSED; Vanilla atop RIPE berries, smoke coming on with addt'l swirling?
  
  P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays in contact with the init frt/swtness as it pretty much resolves by the LONG, balanced finish with a tangy/SWTNESS (45:55) to the FAIRLY innocuous, dusty tannins. Probably for now with food, could improve for 6-12 mos, then drink through '23? Nice enough, IF one is looking for a style that flirts with R.S. My VG+/EXC-; [Check with this vendor if interested in their very COMPETITIVE price.]

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• 2017 Shafer TD-9

  USA, California, Napa Valley

  “62% Merlot, 22% Malbec, & 16% C.S. from the Stags Leap District, Yountville, & a vyd in the foothills of the Vaca Mtns just S of the Stags Leap District, harvested @ 23.5° – 25.5° ave Brix; Aged 20 mos in 60-gal FR oak barrels (100% new: Allier & Tronçais); Released 9/1/19 @ $60 sugg retail;”
  
  N: CLOSED, but seems QUITE *ripe* with hints of earth? Intensity lurking?
  
  P: LM, poss Med, body; RNDISH entry with NICE, almost swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it works its way into & through the LONG, balanced, already reasonably pleasant/quasi elegant finish with a bitter/swtness to the very, VERY fine tannins. For now with food & into '23, but DOUBT this one will make "old bones". 15.3% ABV; My VG+/EXC-. 90-93 pts Vinous (Galloni, 12/'18). [Check with this vendor if interested in their *very* COMPETITIVE price.]

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• 2016 Eisele Vineyard Cabernet Sauvignon Altagracia

  USA, California, Napa Valley

  “81% C.S., 12% C.F., & 7% P.V. from a 38-acre Vyd planted in well-drained, cobbly soils on an alluvial fan near the N end of the Napa Valley, just E of Calistoga, & 1st planted to C.S. in 1964; Picked between September 19th & October 5th; 2,660 cases made & released 2/13/19.”
  
  N: CLOSED; RIPE berries with toast & hints of pyrazines; Intensity lurking
  
  P: LM, poss Med, body; RNDISH entry with very NICE, ALMOST swtish frt met by an astringent pucker & which doesn't even remotely lose contact with the init frt as it fairly seamlessly transitions into a very LONG, BALANCED, VERY slightly puckerish finish with hints of swtness to the dusty tannins. VERY impressive, but NEEDS through '22, then EASILY drinking through the end of the decade. 14.8% ABV; My EXC+, Exceptional- a good bet... eventually. 96 pts Suckling (5/3/19), 95 WA (Perrotti-Brown, 10/29/18), and 92 ea WS (8/31/19) & Jeff Leve (2/9/19)! [Check with this vendor if interested in their very COMPETITIVE price.]

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• 2014 Tolaini Valdisanti Tenuta San Giovanni Toscana IGT

  Italy, Tuscany, Toscana IGT

  Dan, *thank* you for allowing me to revisit this GEM! :)
  
  "75% C.S., 20% Sangiovese, & 5% C.F. (60 qt./ha yield) from vines planted no later than Spring 2000 in lime & clay soils with a considerable presence of gravel size stones; Destemmed & the whole berries are immediately put into FR oak fermenters with a portion into s/s. Fermentation temp is computer controlled, the must is kept in contact with the skins for about 30 days where manual pigeage & remontage are done frequently (every 4-6 hrs daily), & 1 delestage is done/wk. Malolactic fermentation takes place in FR oak barriques (70% new & 30% used 1 yr), with aging for 16 mos in barriques, of which 6 mos are spent resting on the lees." Bottled unfiltered;
  
  N: FRAGRANT *vanilla* atop cherries with distinct notes of earth; Intensity lurking
  
  P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it works its way into & through the LONG, balanced finish with a food friendly bitter/swtness to the firming, dusty tannins. For now with food, could well improve some over the next 6-12 mos, then at least APPROACH its 10th. NICELY done! 14.5% ABV; My EXC. 93 pts WS, 92 Suckling, 91 ea WA & Vinous (Galloni), and 90 Wine & Spirits. [Check with this vendor if interested in their competitive price.]
  
  Note: 1st tasted 7/20/19, when I found it somewhat > firmly structured than I did today.

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• 2017 Famille Masse Givry 1er Cru En Veau

  France, Burgundy, Côte Chalonnaise, Givry 1er Cru

  Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage.
  
  N: RIPE berries (blk, poss red rasps) with hints of jam & flowers
  
  P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it seamlessly transitions into a very LONG, balanced finish with a tangy/swtness to the few, firming, dusty tannins. Probably approachable now with food, DESERVES through '22, then at least approaching its 10th? 13% ABV; My EXC/EXC+ in a "big" style (at least for a Côte Chalonnaise?), the higher being QUITE plausible given the QPR! [Check with this vendor if interested in their pricing, which IS enticing for a 1er Cru red Burg, albeit Côte Chalonnaise!]
  
  A couple of things re this particular bottle: 1st, the feedback from a 1/2 doz or so EXPERIENCED tasters was VERY positive, *NO* one believing the QPR! 2nd, even after ≈6 hrs in a small tasting glass, this was STILL going strongly, albeit seemingly somewhat leaner & with < body than when 1st tasted.

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• 2017 Aubert Pinot Noir UV Vineyard

  USA, California, Sonoma County, Sonoma Coast

  Dr. Tom, 'twas too, TOO generous of you to share this FABULOUS wine! :)
  
  From a Vyd of clay- & sand-rich soils near Sebastopol, planted in 2001, & farmed by Ulises Valdez (Aubert’s Vyd Mgr), who has a 30 yr contract for the Vyd; In general, Aubert is said to favor whole cluster fermentations using natural yeasts & long macerations on the skins. 707 cases made.
  
  N: SMOKE atop RIPE berries; Intensity lurking!
  
  P: LM body; Very NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it seamlessly works its way into a VERY LONG, BALANCED finish with an attractive, tangy/swtness to the few, firming (yet unoffensive), dusty tannins. Approachable now with food, this gem DESERVES at least through '21, then drinking at LEAST through '25. 15.3% ABV; My EXC+, some level of Exceptionality a virtual lock down the line. 96-97 pts Suckling (11/22/18), 96 pts Vinous (Galloni, 12/’18), 95 pts WA (Perrotti-Brown, 10/’18), & 94 WS (10/15/19)! [As of late Nov '19, wine-searcher still shows several sources from $134-$150].
  
  Note: Likely from the same bottle as Vinnut above

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• 2018 Aubert Chardonnay Sonoma Coast

  USA, California, Sonoma County, Sonoma Coast

  Once again, Dr. Tom, THANK you for exposing me to this label that I'd not otherwise see! :)
  
  N: Fragrant lemons atop sandalwood (POSS *hints* of butter?)
  
  P: MF, poss Med, body; NICE, ALMOST swtish frt/ok beautifully counterbalanced by an acidity which deftly moves the process into & through the LONG, balanced finish with OCCASIONAL *glimpses* of a very, VERY slight bitterness which, at least RIGHT now, should be an asset with food. Not sure re this down the line, but RIGHT now my EXC-. 15.0% ABV; [As of late Nov '19, wine-searcher shows several sources from $100-$120].
  
  Note: Likely from the same bottle as Vinnut above

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• 2009 Sea Smoke Pinot Noir Southing

  USA, California, Central Coast, Sta. Rita Hills

  Thank you, THANK you for sharing this MAGNIFICENT wine, my friend! :)
  
  IF interested, be SURE to check out the detailed winery notes for this vintage on CellarTracker Articles [link to the lower left of the pg]. :)
  
  N: Tough for me to parse, but in no particular order, ATTRACTIVELY *ripe* berries, earth, with hints of vanilla; Intensity lurking
  
  P: LM body; Rndish entry with NICE, almost swtish frt met by an astringent pucker which stays in contact with the init frt as it seamlessly transitions into a very LONG, BALANCED finish with a delightful, TANGY/swtness to the few, firming, unoffensive, very, VERY fine tannins. An *impressive* wine for now, & I can see it holding through '23 min. My EXC+/Exceptional- (94-97/100 using that metric). 92 pts Suckling, 91 WA & Vinous (Raynolds), and 89 RJonWine (11/24/11). [As of late Nov '19, wine-searcher still shows 2 sources @ $119 & $250].
  
  Note: Likely from the same bottle as Vinnut above. Also, when I last revisited this (after ≈4 1/2 hrs in a small tasting glass) the wine's *incredible* BALANCE *still* had it singin'! ;)

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• 1983 Mommessin Pommard

  France, Burgundy, Côte de Beaune, Pommard

  THANK you for sharing my 2nd ever P.N. from this AOC! :)
  
  N: A bit of oxygenation with init something medicinal, followed by notes of prunes, & (down the line) brown sugar; Finally (cf. note @ end), raisins;
  
  P: LM, poss Lt, body; NICE, almost swtish frt met by an astringent pucker which QUITE works itself out by the LONG, BALANCED finish with an attractive, tangy/SWTNESS to the FEW, yet still firming, very, VERY fine tannins. For now & through '23? 13% ABV; My EXC/EXC+ for this wine which showed better on the P than aromatically.
  
  Note: When last sampled (after ≈5 hrs in a small tasting glass), the aromas were distinctly of raisins, though P still showed sufficient intrigue/firmness to "work" with food!

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• 2013 La Serena Brunello di Montalcino

  Italy, Tuscany, Montalcino, Brunello di Montalcino

  THANK you for sharing this, Frank! And, of course José was correct: I'd yet to try THIS vintage. ;)
  
  "100% Sangiovese from the La Serena estate harvested during the first 2 wks of Oct. The wine undergoes fermentation in temp-controlled s/s before moving into cask. The wine then ages for 3 yrs in a combination of 20, 30, 40, & 70 hl FR oak casks, & is refined for a minimum of 4 mos in bottle before release." 2,200 cases made, 1,000 imported.
  
  N: FRAGRANT melding of VANILLA, berries, & toast with hints of oranges
  
  P: Med body; RNDISH entry with very NICE, ALMOST swtish, blk cherry frt fairly quickly met by an astringent pucker which stays within hailing distance of the init frt as it transitions into a LONG finish with a bitter/swtness to the dusty tannins. Potentially elegant, this NEEDS through '22, then drinking through '26 without problem. An IMPRESSIVE wine! 14% ABV; My EXC/EXC+, the higher likely with time. 93 pts ea WS (6/30/18) & Suckling, and 92 WA (Larner, 2/28/18). [As of late Nov '19, wine-searcher still shows multiple sources from $38-$60].

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• 2012 Burn Cottage Pinot Noir

  New Zealand, South Island, Otago, Central Otago

  Robert, I was VERY grateful for you sharing this as I'd previously taste a '15 from this producer. :)
  
  "The soils in the vyd are derivatives of broken down schist & granite. They are classified as free-draining sandy loams. Most of the terrain is made up of old river beds pushed up by glacial movements."
  
  N: GORGEOUS blk, poss red, rasps with wild straws; Intensity lurking
  
  P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by a BIT of astringent pucker which stays in contact with the init frt as it seamlessly evolves into a LONG, balanced finish with an alluring, tangy/bitter/swt trialectic to the few, innocuously firming, dusty tannins. For now & drinking beyond its 10th -- say, through '23? Impressively done! 13.2% ABV; My EXC+. 96 pts Decanter (Campbell), 16.5 (2x) & 17 (2x) Jancis Robinson (last on 2/26/19), and + NUMEROUS other accolades on wine-searcher's Tasting Notes pg.

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A very, VERY *nice* selection -- for the Bar as well as the shared bottles! :) BRAVO for ALL who made it possible! :)