Winebar [4 Whites, 8 Reds, & 9 *shared* bottles] from 02/07/20

Vintage Wines Ltd., San Diego, CA
Tasted Saturday, February 8, 2020 by srh with 164 views

Flight 1 - Winebar from 02/07/20 (12 Notes)

  • 2017 Domaine Comtesse de Cherisey Meursault-Blagny 1er Cru La Genelotte

    France, Burgundy, Côte de Beaune, Meursault-Blagny 1er Cru

    "From vines planted in 1946-1955 to the clay, limestone soils of a 3.5 ha monopole just N of Blagny, high on the slope above the village; Direct pressing; Settling of the juice for 12 hrs, then racked directly into 228-L oak barrels; [The % of new oak & the length of aging depend on the vintage.]”

    N: CLOSED; Hints of butter, flowers, & earth/minerals?

    P: MF body; RNDISH entry with very NICE, ALMOST swtish, applish frt/oak met by an attractively crisp acidity that transitions into a very LONG, balanced, tangy/swt finish with a BIT of very, VERY slight bitterness that I'm guessing SHOULD resolve over the next 12-18 mos, then drink through '24 min. LOTS of substance here! My EXC- presently, but a STRONG candidate for higher down the line. 92-94 pts WA (Kelley); [By all means DO check with this vendor if interested in their *very* COMPETITIVE price!]

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  • 2018 Tenuta Guado al Tasso (Antinori) Vermentino Bolgheri

    Italy, Tuscany, Bolgheri

    "100% Estate Grown Vermentino planted @ 145-190 ft elev to stony, slightly calcareous soils; Vyd plots were harvested separately & in successive passes from 9/15 - 9/30/18; Grapes were destemmed, lightly pressed, & cooled to allow for natural separation of the juice from the skins. The resulting juice was racked into temp-controlled s/s tanks for fermentation @ 61° F; Bottled in Jan ’19,” 2,800 cases imported.

    N: Attractive FLOWERS with notes of minerals

    P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) counterbalanced by an acidity which sets the parameters into & through the LONG, balanced, tangy/swt finish with an OCCASIONAL *glimpse* of very, VERY slight bitterness that SHOULD be a + with food. Nicely done for now & through '21. 12.5% ABV; My VG+/EXC-. 89 pts WS (Sanderson, 10/31/19). [This vendor's $19.95 puts it in the TOP quartile of wine-searcher's postings.]

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  • 2017 Azienda Agricola Cornarea Roero Arneis

    Italy, Piedmont, Alba, Roero

    "100% Arneis from an 11.5 ha vyd of E, SE, NE, & W exposures @ 280 m elev planted in 1975-1977 to soils of sand & ferrous clay that are rich in magnesium; 8/8.5 tons/ha ave yield;”

    N: Slightly closed; Flowers atop honey?

    P: MF body; Very RNDISH entry with NICE, ALMOST swtish frt (threshold R.S.?) braced by an almost puckerish acidity which morphs into a LONG, crisply tangy/swt finish with OCCASIONAL hints of a very, VERY slight bitterness that SHOULD not be an issue with food. For now & with the substance to drink through '21. Interestingly done! My EXC-, & one COULD make an argument for EXC based upon QPR for an off the beaten path Piemonte wine sometimes referred to as "white Barolo". [I saw no other source with which to compare this vendor's $17.95.]

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  • 2016 Patz & Hall Chardonnay Dutton Ranch

    USA, California, Sonoma County, Russian River Valley

    "100% Whole-cluster pressed & indigenous yeast fermentations; Sur lie aged with weekly stirring: 100% malo-lactic fermentation in barrel; 100% Burgundian FR oak barrels (35% new; 65% 1-2-year old);" 10,051 cases released Aug 2018 @ $44 sugg retail;

    N: Closed; BUTTER with notes of toast, lemons with addt'l swirling?

    P: MF body; Very RNDISH entry with nice, ALMOST swtish OAK/frt firmed by an acidity which morphs into a LONG, balanced, tangy/swt finish with an OCCASIONAL *hint* of a very, VERY slight bitterness that I don't see as a problem given the age of this. For now & into '21. My VG+/EXC-, most certainly the higher for lovers of oak, which this DOES manage to pull off with at aplomb. 14.5% ABV; 95 pts Dunnuck, 93 Wine & Spirits, and 91 ea WA, WS, & WE @ $44. [Check with this vendor if interested in their COMPETITIVE price.]

    Note: 1st tasted on 6/22/19, when I felt notable < certain 'bout it than I did today.

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  • 2018 Frederic Esmonin Pernand-Vergelesses Les Boutières

    France, Burgundy, Côte de Beaune, Pernand-Vergelesses

    N: Choc atop RIPE berries? Intensity lurking?

    P: MF body; Very RNDISH entry with NICE, ALMOST swtish frt (threshold R.S.?™) met by an astringent PUCKER which stays in contact with the init frt as it transitions into a LONG, very, VERY slightly puckerish finish with a distinct swtness to the dusty tannins. Far from a "classic" Burg, this NEEDS through '21, poss '22, then drinking through '25? At least somewhat reminiscent of a style I'd associate with CA's Santa Lucia Highlands? My VG+/EXC-, which could well wind up being an underrate -- particularly given the relatively low fare for this lieu ditz! [Check with this vendor if interested in their very COMPETITIVE price.]

    ™FYI, I recollect reading a couple of things re the '18 Burgundies [was it from Jancis Robinson?] that might be apropos for this bottling. 1st, it was a VERY ripe vintage that *might* benefit the so-called "lesser" AOCs/village wines > the pricier stuff. 2nd, vintners had to be VERY careful not to harvest *too* late. As to the latter, while 2 > experienced tasters weren't as far along as I that this might have threshold R.S., neither would they definitively rule it out.

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  • 2017 Domaine Louis Boillot et Fils Volnay Les Grands Poisots

    France, Burgundy, Côte de Beaune, Volnay

    "Estate grown wine from vines 55+ yrs old; Destemmed; Aged in a moderate % of new barrels;”

    N: Closed; Smoke atop earth, poss ripe berries?

    P: MF body; Rndish entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by a bit of astringent PUCKER which changes little as it seamlessly evolves into a LONG, balanced finish with a TANGY/swtness (65:35) to the FAIRLY unoffensive, firming, very, VERY fine tannins. Deserves/NEEDS 12-18 mos, then drinking through '24. 13% ABV; My EXC-. 90+ pts John Gilman (11-12/’18), 88-91 Burghound (1/15/19), 88-90 WA (1/31/19), 86-88 Vinous (Martin, 1/15/19), & 16.5/20 Jancis Robinson (1/8/19). [This vendor's $49.95 is $3 < wine-searcher's lowest.]

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  • 2017 Fattoria di Fèlsina Berardenga Chianti Classico

    Italy, Tuscany, Chianti, Chianti Classico DOCG

    Typically, "100% Sangiovese planted in quartzitic blue-grey sandstone mixed with sand strata, calcareous alberese mixed with alluvial pebbles @ 350 – 420 m in elev NE of Siena, in the commune of Castelnuovo Berardenga, on the S border of the Chianti Classico zone; After the quality-selected clusters are destemmed & pressed, the must is fermented & macerated in s/s for 12-15 days at 28°C & 30°C, with programmed punchdowns & daily pumpovers. In Mar-Apr the new wine goes into medium-size Slavonian oak barrels, & a small % into 2x & 3x used oak barrels; After 12 mos of maturation, the final blend is assembled, bottled, & ages in glass a min of 3 mos.” 23,333 cases produced.

    N: CLOSED; VANILLA atop ripe berries & earth?

    P: Med body; Rndish entry with NICE, ALMOST swtish frt met by an astringent pucker which morphs into a LONG, VERY slightly puckerish finish with hints of eventual swtness to the very, VERY fine tannins. NEEDS through '23, then should at least approach its 10th. 13.5% ABV; My EXC-/EXC. 95 pts Suckling (4/’19), 93 & “Editors' Choice” WE (4/1/20) @ $28, 92 pts WS (12/’19), 91+ WA (Larner, 9/’19), 90 ea Vinous (Galloni, 8/’19) & Decanter (2/’19), and 16.5/20 Jancis Robinson (Speller, 2/11/19)! [This vendor's $21.95 puts it in the TOP 1/3 of wine-searcher's numerous listings.]

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  • 2018 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. E sun exposure on a moderate slope, facing Mont Brouilly;” Typically, “Whole cluster fermentation during 8 days, raised in concrete tank for 8 mos™;" ™Although, per the importer THIS vintage "was raised in s/s cuves before bottling."

    N: Clsd; RIPE straws/red rasps, poss what many refer to as bubble gummy; Intensity lurking?

    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 fairly seamlessly works its way into & through the LONG, balanced finish with a tangy/SWTNESS (45:55) to the few, relatively innocuous, dusty tannins. NEEDS/deserves through '20, then drinking through '23? Riper than I'd prefer. 13% ABV; My VG+/EXC-. 93 pts The Wine Front (Bennie, 7/24/19), 92 Vinous (Raynolds, 10/1/19), & 91 WA (Kelley, 8/’19). [This vendor's $21.95 is $1 < wine-searcher's lowest.]

    Note: For my palate not on the same level as their slightly > expensive Côte de Brouilly, which I tasted on 10/26/2019.

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  • 2016 Patz & Hall Pinot Noir Sonoma Coast

    USA, California, Sonoma County, Sonoma Coast

    "Frt from 13 small, independently family-owned vyd sites; Multi-yeast fermentations (native yeast, ff’d by cultured yeast); 10% whole cluster added; 100% malolactic fermentation in 100% Burgundian FR oak barrels (45% new & 55% 1-2-yr old); 21,708 cases bottled unfiltered & released June ’18 @ $48 sugg retail."

    N: Slightly closed; RIPE straws, blk cherries

    P: MF body; Very RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG, *poss* very, VERY slightly puckerish finish with notes of swtness to the innocuous, yet firming, dusty tannins. For now IF the ending acidity is not a problem for you; Otherwise cellar 12-18 mos, & drink into '24? 14.2% ABV; My VG+/EXC- in a ripe style, VERY arguably the higher *if* that's your preferred style &/or for QPR. 93 pts ea Dunnuck (6/14/19) & WE + “Editors' Choice” (2/1/19) @ $48; 90 ea Wine & Spirits (2/1/19) and WE (11/30/18). [Check with this vendor if interested in their very COMPETITIVE price.]

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  • 2017 Tenuta Guado al Tasso (Antinori) Bolgheri Il Bruciato

    Italy, Tuscany, Bolgheri

    "C.S., Merlot, & Syrah planted to stony, slightly calcareous soils in the heart of the Bolgheri amphitheater @ 145 - 190 ft elev; Upon arrival in the cellars, the grapes were destemmed & given a soft pressing. The fermentation & period of skin contact between the wine & the skins took place in temp-controlled, s/s tanks & lasted 10-15 days @ 82° - 86°F. (A part of the Merlot & Syrah musts was fermented @ lower temps to better conserve their varietal aromas.) The malolactic fermentation took place partly in small oak barrels & partly in s/s, being completed, for each & every variety, by the end of the yr. The C.S. was then blended together with the Merlot & Syrah, and the resulting wine put back into small oak barrels where it reposed for 7 mos before being bottled & aged an addt’l 4 mos before release.”

    N: CLOSED; RIPE berries (plums?)

    P: MF body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly transitions into a LONG, BALANCED finish with a TANGY/swtness to the firming, but fairly unoffensive, DUSTY tannins. NEEDS 1-2 yrs, then drinking through '25? Nicely done! 14% ABV; My EXC-/EXC, the higher arguably for QPR? 93 pts Suckling, 91 WA, & 90 Falstaff Magazin (8/29/19). [This vendor's $23.99 puts it in the TOP quartile of wine-searcher's numerous listings.]

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  • 2017 Domaine les Pallières Gigondas Terrasse du Diable

    France, Rhône, Southern Rhône, Gigondas

    "Low-yielding 90% Grenache, 5% Mourvèdre, & 5% Clairette (ave 45 yrs old) from the red sandy clay, limestone, & scree soils of the higher altitude lieux-dits Poncet, Thomas, Les Pallières, & Terrasse du Diable;” Typically, “Traditional fermentation lasts 25-30 days in temp-controlled cement cuves & wooden vats; Wine ages in cuves for 10 mos, then in foudres for 12 mos; Bottled unfiltered & released 2 yrs after the harvest;”

    N: Closed; Garrigue, dk frt, poss pyrazines?

    P: 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 morphs into a LONG, balanced finish with a tangy/swtness to the dusty tannins. NEEDS through '20, then drinking through '23 min. 14.5% ABV; My EXC-. 94 pts ea Suckling & Dunnuck, 92-94(+) WA, 91-93 WS, 17/20 (cask) Jancis Robinson (Hemming, 10/19/18), and 3*(*)/5* drinkrhone.com (10/’19)! [This vendor's $28.95 is a SHOCKING $11 < wine-searcher's 2 postings!]

    [Note: The Brunier family purchased this estate in 1998, reinvigorating it.]

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  • 2017 Stag's Leap Wine Cellars Cabernet Sauvignon Artemis

    USA, California, Napa Valley

    "95% C.S., 4% Merlot, & 1% Malbec, harvested 9/9 – 11/1/17 from a unique collection of independent growers including: 33% Atlas Peak District; 11% Battuello Vyd in St. Helena; 10% Arcadia Vyd in Coombsville; 8% Twin Creeks Vyd in Wooden Valley, & a small amount from S.L.V. & Fay; Aged for 16 mos in 43% new oak (38% FR & 5% AM), the balance in older FR & AM oak; 14.5% ABV, 0.50 g/100ml T.A., & 3.83 pH; Released Jul ’19 @ $75 sugg retail;”

    N: Closed; Berries (blk cherries?), earth, probably choc, with poss notes of flowers?

    P: Med 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 as it fairly seamlessly transitions into a LONG, BALANCED finish which already shows an ELEGANT tangy/swtness to the quite innocuous, yet still firming, dusty tannins. Approachable now, but DESERVES through '20, poss '21, then drinking into '25? My EXC/EXC+, & if one is able to find it discounted, *nice* QPR for this pricey AVA. [Check with this vendor if interested in their COMPETITIVE pricing.]

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Flight 2 - Shared Bottles from 02/08/20 (9 Notes)

  • 2016 Casta Syrah Tinta

    Mexico, Baja California, Valle de Guadalupe

    Claudia y Arturo, MIL gracias for sharing this with me! :)

    N: Slightly closed; RIPE berries with something I can't quite ID (menthol?); Poss undertones of pyrazines?

    P: Med body; RNDISH entry with NICE, ALMOST swtish frt (threshold R.S.?) met by an astringent pucker which transitions into a LONG, very, VERY slightly tangy finish with a bitter/swt (55:45) choc note to the dusty tannins. For now with food, might improve for 6-18 mos, then drinking into '24? Nicely done. My VG+/EXC-.

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  • 2017 Casta Cardon Casta

    Mexico, Baja California, Valle de Guadalupe

    Claudia y Arturo, MIL gracias for the opportunity to taste this! :)

    "A blend of Syrah, C.S., & Mourvèdre; Aged 14 mos in AM oak;" 13.9% ABV

    N: Closed; Choc, spice, ripe berries, poss pyrazines? Intensity lurking?

    P: MF body; RNDISH entry with NICE, ALMOST swtish frt (suspect threshold R.S.) met by an astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG, balanced finish with a TANGY/swtness (60:40) to the innocuously firming, dusty tannins that belie the early P -- & would likely make this appealing to a wider audience. For now & through '23, poss '24. VERY nicely done! My EXC-/EXC;

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  • 1970 Château Batailley

    France, Bordeaux, Médoc, Pauillac

    Dr. Tom, 'twas SO *thoughtful* of you to save some of this for me! :)

    Decanted ≈90 min before I tasted it

    5th Growth; Likely at least somewhat along the lines of 70% C.S., 25% Merlot, 3% C.F., & 2% P.V.; Per the bottle, 12% ABV;

    N: SMOKE, earth, tobacco, leather, cherries way underneath?

    P: Med body; RNDISH entry with NICE, ALMOST swtish "frt" counterbalanced by a lovely acidity which seamlessly transitions into a LONG, tangy/swt finish. LOVELY stuff for *NOW* (*poss* even with lighter entrees?) & through '21. My EXC/EXC+, but one probably NEEDS to be appreciatively accepting of older wines. 84 pts WS (5/15/93) & 82 WA (12/31/97).

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  • 1994 Livingston Moffett Cabernet Sauvignon Stanley's Selection

    USA, California, Napa Valley

    A *heartfelt* THANK you to the friend who made tasting this possible! :)

    N: Attractive vanilla slightly atop RIPE berries with notes of pyrazines

    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 evolves into a LONG, balanced finish with a tangy/swtness & a very, VERY slight bitterness (an asset with food) to the few, unoffensively firming, dusty tannins. For now (NO *reason* to cellar further) & at least into '24? SHOULD work with food (lighter fare?) for most of that. VERY nicely done! My EXC+; 84 pts WS (5/15/97).

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  • 2003 Chateau Montelena Cabernet Sauvignon The Montelena Estate

    USA, California, Napa Valley, Calistoga

    THANK you for sharing this LOVELY wine, Michael! :)

    ≈1 hr decant

    “98% C.S. & 2% C.F. harvested 9/21 – 10/29/03; Aged 22 mos in 100% FR oak (25% new); Bottled Dec ’05, released Mar 07;”

    N: VANILLA atop pyrazines, with notes of tobacco/leather?

    P: Med body; RNDISH entry with very NICE, ALMOST swtish frt met by a BIT of astringent pucker which DOES remain into & through the LONG, beautifully BALANCED, very, VERY slightly tangy swtness with an elegant swtness to the unoffensively firming, dusty tannins. For NOW (I'd not expect further improvement) & drinking through '22, poss '24? My EXC+/Exceptional- (94-97/100 using that metric). 93+ pts WA (12/’06), 91 Vinous (Tanzer, 6/’06), & 87 WS (10/’07). [As of mid Feb '20, wine-searcher still shows several sources from $75-$200].

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  • 2016 Domaine de la Charbonnière Châteauneuf-du-Pape Cuvée Spéciale Les Hautes Brusquières

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

    Dr. Phil, THANK your for allowing me the opportunity to retaste this! :)

    Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.

    N: Slightly closed; Garrigue with notes of blkberries

    P: 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 finish with a potential elegance to the bitter/SWT, dusty tannins. NEEDS 12-18 mos, then drinking into '25? Nicely done! 16% ABV; My EXC. [This vendor's $55.95 is now $4 < wine-searcher's lowest posting.]

    Note: 1st tasted on 10/5/19

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  • 2007 Edward Sellers Vineyards and Wines Syrah

    USA, California, Central Coast, Paso Robles

    THANK you for sharing this wine from your cellar, Ed! :)

    N: Earth with notes of berries (raisins?), the earth dominating

    P: LM, poss Med, body; NICE, ALMOST swtish frt (approaching threshold R.S.?) met by a bit of astringent pucker which stays within hailing distance of the init frt as it seamlessly morphs into a LONG, BALANCED finish with an attractive tangy/swtness to the few, firming, relatively unoffensive, dusty tannins. For now & drinking through '23, likely with food for all of that. VERY nicely done! 14.9% ABV; My EXC/EXC+.

    Note: As of 2013 or so this winery apparently closed, the tasting room being taken over by J. Dusi.

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  • 2017 Tenuta Guado al Tasso (Antinori) Bolgheri Il Bruciato

    Italy, Tuscany, Bolgheri

    THANK you for sharing this, Frank! :)

    Note: Same vintage, same shop, but a DIFFERENT bottle from that tasted earlier

    N: Closed; RIPE frt (plums?) with undertones of vanilla

    Med body; Rndish entry with NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly works itself into & through the LONG, BALANCED finish with a TANGY/swtness to the firming, dusty tannins. NEEDS through '21, then drinking through '25 min? 14% ABV; My EXC-/EXC, the higher arguably for QPR?

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  • 1995 Ravenswood Zinfandel Monte Rosso Vineyard

    USA, California, Sonoma County, Sonoma Valley

    I *do* APPRECIATE you having shared different vintages of the Monte Rosso Zin, José! :)

    N: Eucalyptus, brown sugar atop mulled, dk cherries, but with notes of earth/leather?

    P: Med body; RNDISH entry with very NICE, ALMOST swtish frt met by a bit of astringent pucker which quite resolves by the LONG, impeccably BALANCED finish with a LOVELY tangy/swtness to the firming, but quite unoffensive, dusty tannins. An IMPRESSIVE wine for now & through '23, I'd guess. My EXC+/Exceptional-; 83 pts WS (12/15/05).

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