“100% Turbiana planted @ 97m asl in 2002 to chalky, clay soils rich in minerals;” Typically, “Fermentation in s/s tanks; The maceration is cold on the lees, ‘sur bourbes’ for 10 days. The wine ages for 6 mos sur lie in s/s tanks of 150 Hl, & after bottling, for an additional 2 mos.”
N: Slate with minerals & earth
P: Med, poss MF, body; VERY RNDISH entry with NICE frt met by POTENTLY puckerish acidity which ratchets WAY down as it morphs into a LONG, tangy/swt finish with hints of honey. GREAT food wine for now & through '20! My VG+/EXC-, arguably the higher for the QPR of the $14.95 @ which it was tasted. 88 pts WE (8/1/17) @ $20 & 87 WA. [As of late Mar '20, wine-searcher still shows 4 sources @ $20, $51, & $63?!?].
N: Fragrant butter/vanilla melding with distinct notes of lemons
P: MF body; RNDISH entry with ALMOST swtish oak/frt met by some firming, SLIGHTLY bitterish astringency which does PRETTY much mitiate by the LONG, ult tangy/swt finish with the swtness ascending over time. Poss still coming together, I'd give this until mid '18, then drink it into early '21. A solid buy IF one is seeking an oak-driven style. My VG+/EXC-; 92 pts WS. [As of late Mar '20, wine-searcher still shows 5 sources from $55-$60].
54% Merlot, 42% C.S., & 4% P.V. with 14% ABV, per the back label
N: Vanilla, earth, berries
P: MF, poss Med, body; RNDISH entry with NICE frt met by an astringent pucker which stays in contact with the init frt as it SLOWLY, seamlessly transitions into a LONG finish with notes of swtness to the dusty tannins. Needs/DESERVES into late '20, early '21, poss more. My EXC-/EXC (90-93/100 using that paradigm), the higher ult for the awesome potential this would SEEM to have? 15.5 & 17/20 Jancis Robinson, + 7 scores & 5 medals on wine-searcher's Tasting Notes pg.. [As of late Mar '20, wine-searcher shows no sources for this vintage, unless one is willing to purchase a 6 bottle case].
Italy, Tuscany, Montalcino, Brunello di Montalcino
“100% Sangiovese from 15-20 yr old vines planted to marl, alberese limestone soils with a S orientation @ 300-500 m elev; Before fermentation the grapes were subjected to a cold pre-fermentative maceration which consists in cooling the grapes at a temp of 16°C in an environment protected by CO2. The regular alcoholic fermentation followed & lasted 16/17 days at a controlled temp of 27°-28°C. After racking & malolactic fermentation the wine aged in small-medium size oak barrels (2.25 – 15 hl) for the first mos. Later it completed the aging in larger oak barrels, for a total period of 2 yrs before being bottled at least 4 mos before release. 14.5% ABV, 0.8 g/l R.S., & 5.4 g/l T.A.;”
N: VANILLA with undertones of earth, poss flowers?
P: MF body; Rndish entry with nice, almost swtish frt fairly quickly met by an astringent PUCKER which stays within hailing distance of the init frt as it slowly transitions into a LONG, slightly puckerish finish with a bitter/swtness to the dusty tannins. NEEDS into, if not through '20, then drinking for MANY more. My EXC-, but *certainly* with the potential for higher down the line. 94 pts WS, 93 ea WA & WE + “Editors’ Choice” @ $55, 91 ea Suckling & Vinous (D’Agata), and 17/20 Jancis Robinson (Speller). [As of late Mar '20, wine-searcher still shows 1 source @ $50].
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
Typically, 70% Grenache, 20% Syrah, & 10% Mourvèdre, vines ave 60 yrs old & yielding an ave of 30 hl/ha, grown in "terroirs of galets roulés stones with a gravel bed, red & blue clays, and some chalk-limestone soils; Vinified in concrete vat with the Grenache typically 70-80% destemmed. The Grenache is aged in s/s, while the Syrah & Mourvèdre are aged in neutral French oak barrels."
N: Bright CHERRIES, poss vanilla, with garigue & notes of flowers
P: Med body; RNDISH entry with ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG (albeit a tad faint) finish with hints of swtness to the very fine tannins. For now with food, might improve over the next 4 mos or so, then drink into '20. My VG/VG+; [As of late Mar '20, wine-searcher still shows 1 source @ $37].
Generally, 100% Tempranillo (vines ave 45 yrs old) from ≈40% estate owned vyds in the triangle formed by the Rioja Alavesa villages of Villabuena, Samaniego, & Abalos. Hand harvested, destemmed, & fermented in tank, then aged 16 months in FR (27%) & AM (73%) oak barrels, 20% new.
N: Berries slightly atop oak
P: Med body; Rndish entry with NICE, almost swtish frt met by an astringent pucker which ult loses MOST of its "bite" by the LONG, balanced finish with a tangy/swtness to the to the fairly unoffensive, dusty tannins. For now with food, may improve for several mos, then drinking through '21. My VG+/EXC-, the higher arguably for QPR. 14% ABV; My EXC-/EXC. 93 pts Suckling, 90 WS, 89 WE @ $19, & 17/20 Jancis Robinson. [As of late Mar '20, wine-searcher shows no sources for this vintage unless one wants to commit to a purchase of 12 bottles].
Addendum: Also tasted on 6/30/18 & 3/23/19, both of those showing MARKEDLY > structure than what I noticed today.
Mexico, Baja California, Valle de San Antonio de las Minas
N: RIPE, SMOKY (poss bacon?) with jammy notes
P: Med, poss MF, body; LOVELY, almost swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it slowly, fairly seamlessly transitions into a LONG (albeit POSS very, VERY slightly faint) finish with notes of swtness to the dusty tannins. For now (with food), & likely making its 10th. My VG/VG+; [As of late Mar '20, wine-searcher shows no sources for this vintage].
P: Med body; Rndish entry with ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which surprises by the amount it works itself out as it evolves into a LONG finish with a slight tanginess & faint swtness to the very fine tannins. Needs/DESERVES into EARLY '19, then drinking for 3-4 yrs more. Reasonably done in its flirting with R.S. style. My VG, poss VG+ with a bit of cellaring? 92 pts Vinous (Galloni, 1/18/18). [As of late Mar '20, wine-searcher still shows 1 source @ $60].
Australia, South Australia, Barossa, Barossa Valley
12 months in FR oak, 15% new, & the remainder in one to six year old puncheons and hogsheads; 13.8% ABV; 16,000 cs made.
N: RIPE, JAMMY; Intensity lurking?
P: Med, poss MF, body; RNDISH entry with ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG finish with a tangy/swtness to the unoffensive, dusty tannins. Approachable now with food, this DESERVES into early '19, then drinking for 3+ yrs more... easily. My VG+/EXC-; 93 pts WS, 91 Wine & Spirits, and 90 (2x) winealign.com . [As of late Mar '20, wine-searcher still shows 5 sources @ $24-$38]
Addendum: Also tasted on 12/23/17 + 1/6 & 8/18/18, the last showing the MOST structure of the lot.
N: RIPE melding of JAMMY berries & blk olives with undertones of choc? Intensity lurking?
P: Med body; Rndish entry with ATTRACTIVE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it evolves into a LONG (albeit currently faintish) finish with a swtness to the dusty tannins. NEEDS 1-2 yrs if only (hopefully) to come together. (N & front-early mid P are presently tons ahead of the rest.) My VG+ (88,89/100 using that metric) @ present, though certainly with the potential for CONSIDERABLY higher.
2016 Montonale Lugana Montunal
Italy, Lombardia / Veneto, Lugana
“100% Turbiana planted @ 97m asl in 2002 to chalky, clay soils rich in minerals;” Typically, “Fermentation in s/s tanks; The maceration is cold on the lees, ‘sur bourbes’ for 10 days. The wine ages for 6 mos sur lie in s/s tanks of 150 Hl, & after bottling, for an additional 2 mos.”
N: Slate with minerals & earth
P: Med, poss MF, body; VERY RNDISH entry with NICE frt met by POTENTLY puckerish acidity which ratchets WAY down as it morphs into a LONG, tangy/swt finish with hints of honey. GREAT food wine for now & through '20! My VG+/EXC-, arguably the higher for the QPR of the $14.95 @ which it was tasted. 88 pts WE (8/1/17) @ $20 & 87 WA. [As of late Mar '20, wine-searcher still shows 4 sources @ $20, $51, & $63?!?].
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2016 Lewis Cellars Chardonnay Napa Valley
USA, California, Napa Valley
N: Fragrant butter/vanilla melding with distinct notes of lemons
P: MF body; RNDISH entry with ALMOST swtish oak/frt met by some firming, SLIGHTLY bitterish astringency which does PRETTY much mitiate by the LONG, ult tangy/swt finish with the swtness ascending over time. Poss still coming together, I'd give this until mid '18, then drink it into early '21. A solid buy IF one is seeking an oak-driven style. My VG+/EXC-; 92 pts WS. [As of late Mar '20, wine-searcher still shows 5 sources from $55-$60].
Addendum: Also tasted on 9/29/18
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2009 Château Cambon La Pelouse
France, Bordeaux, Médoc, Haut-Médoc
54% Merlot, 42% C.S., & 4% P.V. with 14% ABV, per the back label
N: Vanilla, earth, berries
P: MF, poss Med, body; RNDISH entry with NICE frt met by an astringent pucker which stays in contact with the init frt as it SLOWLY, seamlessly transitions into a LONG finish with notes of swtness to the dusty tannins. Needs/DESERVES into late '20, early '21, poss more. My EXC-/EXC (90-93/100 using that paradigm), the higher ult for the awesome potential this would SEEM to have? 15.5 & 17/20 Jancis Robinson, + 7 scores & 5 medals on wine-searcher's Tasting Notes pg.. [As of late Mar '20, wine-searcher shows no sources for this vintage, unless one is willing to purchase a 6 bottle case].
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2012 Fattoria dei Barbi Brunello di Montalcino
Italy, Tuscany, Montalcino, Brunello di Montalcino
“100% Sangiovese from 15-20 yr old vines planted to marl, alberese limestone soils with a S orientation @ 300-500 m elev; Before fermentation the grapes were subjected to a cold pre-fermentative maceration which consists in cooling the grapes at a temp of 16°C in an environment protected by CO2. The regular alcoholic fermentation followed & lasted 16/17 days at a controlled temp of 27°-28°C. After racking & malolactic fermentation the wine aged in small-medium size oak barrels (2.25 – 15 hl) for the first mos. Later it completed the aging in larger oak barrels, for a total period of 2 yrs before being bottled at least 4 mos before release. 14.5% ABV, 0.8 g/l R.S., & 5.4 g/l T.A.;”
N: VANILLA with undertones of earth, poss flowers?
P: MF body; Rndish entry with nice, almost swtish frt fairly quickly met by an astringent PUCKER which stays within hailing distance of the init frt as it slowly transitions into a LONG, slightly puckerish finish with a bitter/swtness to the dusty tannins. NEEDS into, if not through '20, then drinking for MANY more. My EXC-, but *certainly* with the potential for higher down the line. 94 pts WS, 93 ea WA & WE + “Editors’ Choice” @ $55, 91 ea Suckling & Vinous (D’Agata), and 17/20 Jancis Robinson (Speller). [As of late Mar '20, wine-searcher still shows 1 source @ $50].
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2013 Aliane Châteauneuf-du-Pape
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
Typically, 70% Grenache, 20% Syrah, & 10% Mourvèdre, vines ave 60 yrs old & yielding an ave of 30 hl/ha, grown in "terroirs of galets roulés stones with a gravel bed, red & blue clays, and some chalk-limestone soils; Vinified in concrete vat with the Grenache typically 70-80% destemmed. The Grenache is aged in s/s, while the Syrah & Mourvèdre are aged in neutral French oak barrels."
N: Bright CHERRIES, poss vanilla, with garigue & notes of flowers
P: Med body; RNDISH entry with ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG (albeit a tad faint) finish with hints of swtness to the very fine tannins. For now with food, might improve over the next 4 mos or so, then drink into '20. My VG/VG+; [As of late Mar '20, wine-searcher still shows 1 source @ $37].
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2013 Izadi Rioja Reserva
Spain, La Rioja, La Rioja Alavesa, Rioja
Generally, 100% Tempranillo (vines ave 45 yrs old) from ≈40% estate owned vyds in the triangle formed by the Rioja Alavesa villages of Villabuena, Samaniego, & Abalos. Hand harvested, destemmed, & fermented in tank, then aged 16 months in FR (27%) & AM (73%) oak barrels, 20% new.
N: Berries slightly atop oak
P: Med body; Rndish entry with NICE, almost swtish frt met by an astringent pucker which ult loses MOST of its "bite" by the LONG, balanced finish with a tangy/swtness to the to the fairly unoffensive, dusty tannins. For now with food, may improve for several mos, then drinking through '21. My VG+/EXC-, the higher arguably for QPR. 14% ABV; My EXC-/EXC. 93 pts Suckling, 90 WS, 89 WE @ $19, & 17/20 Jancis Robinson. [As of late Mar '20, wine-searcher shows no sources for this vintage unless one wants to commit to a purchase of 12 bottles].
Addendum: Also tasted on 6/30/18 & 3/23/19, both of those showing MARKEDLY > structure than what I noticed today.
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2010 Casa de Piedra Contraste Continental
Mexico, Baja California, Valle de San Antonio de las Minas
N: RIPE, SMOKY (poss bacon?) with jammy notes
P: Med, poss MF, body; LOVELY, almost swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it slowly, fairly seamlessly transitions into a LONG (albeit POSS very, VERY slightly faint) finish with notes of swtness to the dusty tannins. For now (with food), & likely making its 10th. My VG/VG+; [As of late Mar '20, wine-searcher shows no sources for this vintage].
Addendum: Also tasted on 4/1/17 & 6/23/18
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2015 Vineyard 29 Cabernet Sauvignon Cru
USA, California, Napa Valley
N: Straw/brambleberry JAM
P: Med body; Rndish entry with ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which surprises by the amount it works itself out as it evolves into a LONG finish with a slight tanginess & faint swtness to the very fine tannins. Needs/DESERVES into EARLY '19, then drinking for 3-4 yrs more. Reasonably done in its flirting with R.S. style. My VG, poss VG+ with a bit of cellaring? 92 pts Vinous (Galloni, 1/18/18). [As of late Mar '20, wine-searcher still shows 1 source @ $60].
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2016 Two Hands Shiraz Gnarly Dudes
Australia, South Australia, Barossa, Barossa Valley
12 months in FR oak, 15% new, & the remainder in one to six year old puncheons and hogsheads; 13.8% ABV; 16,000 cs made.
N: RIPE, JAMMY; Intensity lurking?
P: Med, poss MF, body; RNDISH entry with ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG finish with a tangy/swtness to the unoffensive, dusty tannins. Approachable now with food, this DESERVES into early '19, then drinking for 3+ yrs more... easily. My VG+/EXC-; 93 pts WS, 91 Wine & Spirits, and 90 (2x) winealign.com . [As of late Mar '20, wine-searcher still shows 5 sources @ $24-$38]
Addendum: Also tasted on 12/23/17 + 1/6 & 8/18/18, the last showing the MOST structure of the lot.
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2015 Beau Vigne Cabernet Sauvignon Cult
USA, California, Napa Valley
N: RIPE melding of JAMMY berries & blk olives with undertones of choc? Intensity lurking?
P: Med body; Rndish entry with ATTRACTIVE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it evolves into a LONG (albeit currently faintish) finish with a swtness to the dusty tannins. NEEDS 1-2 yrs if only (hopefully) to come together. (N & front-early mid P are presently tons ahead of the rest.) My VG+ (88,89/100 using that metric) @ present, though certainly with the potential for CONSIDERABLY higher.
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