“100% Albariño fermented & aged (3-6 mos on the lees) in s/s tanks; 13.5% ABV, 3.0 g/L R.S., 6.9 g/L T.A., & 3.35 pH; Bottled June 2019.”
N: CLOSED; Minerals, lemons? Intensity lurking?
P: Med body; Very RNDISH entry with NICE, ALMOST swtish frt deftly counterbalanced by an acidity which fairly seamlessly transitions into a LONG, balanced, tangy/swt finish with OCCASIONAL *hints* of bitterness that I'd not expect to be an issue, at least currently with food. For now & through '21, POSS longer. My VG+/EXC-; [Check with this vendor if interested in their very COMPETITIVE price.]
“Majority™ Chard from 100% drip irrigation vyd sites throughout the Columbia Valley, including Yakima Valley, Horse Heaven Hills, & the Wahluke Slope; Chard grapes were pressed & the juice was allowed to settle in stainless steel tanks; 69% of the juice was placed into a combination of new & 1-3 yr old AM & FR oak barrels for fermentation, 31% of the blend being s/s fermented to increase varietal aromas and enhance the wine’s overall bouquet. All barrels were hand-stirred every week during the 8 mo aging period. 13.5% ABV, 0.53 g/100 mL T.A., & 3.58 pH.”
N: Butter, toast, smoke
P: Med body; RNDISH entry with nice, ALMOST swtish OAK/frt offset by an acidity which subtly leads the way into the LONG, pleasantly balanced, tangy/swt finish with only an OCCASIONAL *hint* of a very slight bitterness. SHOULD be safe as a quaff, POSS with lighter entrees, through '20. My VG+/EXC-, the higher, arguably, if one takes into account both availability & QPR. 85 pts (2x) winealign.com . [Check with this vendor if interested in their very COMPETITIVE price.]
™Not sure *precisely* WHAT this means, as they succinctly stated the ’14 had 1% Riesling. On the other hand, considering the level of oak, perhaps what they chose to blend with their Chard isn’t even all THAT relevant?!?
“92% Garnacha & 8% other red grapes (harvested 10/5 to 10/29/16) from 31-year-old, head-pruned, dry farmed, very narrowly spaced (3,000 plants/Ha) vines grown @ 1,800 ft in soils comprised of sediments that stem from the Quaternary Era, consisting of clay & a stony-calcareous subsoil, covered in stones, with excellent drainage. After destemming & crushing the grapes, alcohol fermentation was allowed to begin naturally with native yeasts in s/s vats. The wine was aged for 12 mos in barrel before release. 14% ABV, 5.4 g/l T.A., & 3.44 pH;” 57,500 cases produced.
N: Closed; Ripe berries with vanilla & notes of pyrazines?
P: Med body; 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, balanced finish with a TANGY/swtness (65:35) to the FAIRLY unoffensive, dusty tannins. NEEDS into, poss through, '21, then drinking into '25? Nicely done! My EXC-; 94 Tim Atkin, 93 pts WA (6/28/19), 91 (Silver) @ ’19 Decanter World Wine Awards, & 90 WS. [Check with this vendor if interested in their competitive pricing.]
"Sourced from Clarksburg & Lodi; Barrel aged in AM oak for 12 mos; 13.5% ABV, 0.52g/100mL T.A., & 3.69 pH; 212,000 cases made & released June 2018.”
N: RIPE, poss jammy, berries, pyrazines below?
P: Med 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/swtness as it leads into a LONG, balanced finish with a TANGY/swtness to the fairly unoffensive, DUSTY tannins. For now & through '21, poss EARLY '22? My VG+/EXC-, *easily* the higher for QPR, + this just MIGHT have sufficient structure to be palatable to those who normally would ignore threshold R.S. wines. 90 pts Tastings.com & 89 WS, and the ff'ing '19 Contest results: Gold' @ Sunset Int'l + Silvers @ S.F. Chronicle & CA State Fair, all @ $12. [Check with this vendor if interested in their very COMPETITIVE price.]
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 works its way into & through the LONG, BALANCED finish with a potentially elegant bitter/swtness to the DUSTY tannins. For some palates this MIGHT be approachable now with hearty fare, but deserves/NEEDS through '21, poss '22, then drinking into '26? Impressively done! My EXC; [Check with this vendor if interested in their *very* COMPETITIVE price.]
Note: Also tasted on 3/30, 6/1, & 10/26/19, notes fairly consistent
2019 Bodega Garzón Albariño Reserva
Uruguay, Maldonado
“100% Albariño fermented & aged (3-6 mos on the lees) in s/s tanks; 13.5% ABV, 3.0 g/L R.S., 6.9 g/L T.A., & 3.35 pH; Bottled June 2019.”
N: CLOSED; Minerals, lemons? Intensity lurking?
P: Med body; Very RNDISH entry with NICE, ALMOST swtish frt deftly counterbalanced by an acidity which fairly seamlessly transitions into a LONG, balanced, tangy/swt finish with OCCASIONAL *hints* of bitterness that I'd not expect to be an issue, at least currently with food. For now & through '21, POSS longer. My VG+/EXC-; [Check with this vendor if interested in their very COMPETITIVE price.]
Note: 1st tasted on 10/26/19
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2015 Columbia Crest Chardonnay Grand Estates
USA, Washington, Columbia Valley
“Majority™ Chard from 100% drip irrigation vyd sites throughout the Columbia Valley, including Yakima Valley, Horse Heaven Hills, & the Wahluke Slope; Chard grapes were pressed & the juice was allowed to settle in stainless steel tanks; 69% of the juice was placed into a combination of new & 1-3 yr old AM & FR oak barrels for fermentation, 31% of the blend being s/s fermented to increase varietal aromas and enhance the wine’s overall bouquet. All barrels were hand-stirred every week during the 8 mo aging period. 13.5% ABV, 0.53 g/100 mL T.A., & 3.58 pH.”
N: Butter, toast, smoke
P: Med body; RNDISH entry with nice, ALMOST swtish OAK/frt offset by an acidity which subtly leads the way into the LONG, pleasantly balanced, tangy/swt finish with only an OCCASIONAL *hint* of a very slight bitterness. SHOULD be safe as a quaff, POSS with lighter entrees, through '20. My VG+/EXC-, the higher, arguably, if one takes into account both availability & QPR. 85 pts (2x) winealign.com . [Check with this vendor if interested in their very COMPETITIVE price.]
™Not sure *precisely* WHAT this means, as they succinctly stated the ’14 had 1% Riesling. On the other hand, considering the level of oak, perhaps what they chose to blend with their Chard isn’t even all THAT relevant?!?
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2016 Palacios Remondo Rioja La Montesa
Spain, La Rioja, Rioja
“92% Garnacha & 8% other red grapes (harvested 10/5 to 10/29/16) from 31-year-old, head-pruned, dry farmed, very narrowly spaced (3,000 plants/Ha) vines grown @ 1,800 ft in soils comprised of sediments that stem from the Quaternary Era, consisting of clay & a stony-calcareous subsoil, covered in stones, with excellent drainage. After destemming & crushing the grapes, alcohol fermentation was allowed to begin naturally with native yeasts in s/s vats. The wine was aged for 12 mos in barrel before release. 14% ABV, 5.4 g/l T.A., & 3.44 pH;” 57,500 cases produced.
N: Closed; Ripe berries with vanilla & notes of pyrazines?
P: Med body; 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, balanced finish with a TANGY/swtness (65:35) to the FAIRLY unoffensive, dusty tannins. NEEDS into, poss through, '21, then drinking into '25? Nicely done! My EXC-; 94 Tim Atkin, 93 pts WA (6/28/19), 91 (Silver) @ ’19 Decanter World Wine Awards, & 90 WS. [Check with this vendor if interested in their competitive pricing.]
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2016 Bogle Vineyards Petite Sirah
USA, California
"Sourced from Clarksburg & Lodi; Barrel aged in AM oak for 12 mos; 13.5% ABV, 0.52g/100mL T.A., & 3.69 pH; 212,000 cases made & released June 2018.”
N: RIPE, poss jammy, berries, pyrazines below?
P: Med 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/swtness as it leads into a LONG, balanced finish with a TANGY/swtness to the fairly unoffensive, DUSTY tannins. For now & through '21, poss EARLY '22? My VG+/EXC-, *easily* the higher for QPR, + this just MIGHT have sufficient structure to be palatable to those who normally would ignore threshold R.S. wines. 90 pts Tastings.com & 89 WS, and the ff'ing '19 Contest results: Gold' @ Sunset Int'l + Silvers @ S.F. Chronicle & CA State Fair, all @ $12. [Check with this vendor if interested in their very COMPETITIVE price.]
Note: 1st tasted on 10/12/19
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2017 Bodega Garzón Tannat Reserva
Uruguay, Maldonado
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Pyrazines & flowers atop ripe berries; 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 works its way into & through the LONG, BALANCED finish with a potentially elegant bitter/swtness to the DUSTY tannins. For some palates this MIGHT be approachable now with hearty fare, but deserves/NEEDS through '21, poss '22, then drinking into '26? Impressively done! My EXC; [Check with this vendor if interested in their *very* COMPETITIVE price.]
Note: Also tasted on 3/30, 6/1, & 10/26/19, notes fairly consistent
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