BTG off the list. The sommelier is very excited that they have this wine. Slightly reductive nose - this bottle had just been opened. Floral on the palate with a long finish, a depth and intensity that I wouldn’t normally associate with this type of florality. A very good example of what it is. Evidently the vines are grown at high altitude with a lot of sun, and canopy management is key to controlling the alcohols - we are told that while the ’22 had 15% abv, this was closer to 12.5%
BTG off the list. On the nose - mamod steam engine fuel and some reduction. You can stick your nose in and breathe this in all day. Pale gold colour. Lovely attack, there’s a bite on the finish that stops short of bitter. To me there was a hint of sweetness at the end there, but I am reliably informed that in the world of Mosel Riesling, this is considered bone dry. This is lovely stuff. We had an interesting discussion about whether one could have a truly transcendental Riesling - maybe not, but I really enjoyed this and at current UK market it seems fair value.
BTG, served blind by the delightful sommelier. On the nose, a bit of funk, not quite full on Brett, but this is definitely no stranger to the cowshed. Herbal, there’s some oak on this, not fully integrated. Not a serious wine for sure but decent, I think. Varietal? Thinking Syrah, perhaps something new world. It’s a blend - we are now told what it is. Not the kind of thing I’d choose but I think a very fair example of what it is. Certainly, it has the tannins to carry the fruit, and just enough acid for it not to feel *too* flabby.
BTG, served blind. Smells sweet. Purple garnet colour. This is glossy but there’s no oak. Low tannins, kind of bubblegum character. “You should know what grape this is”. My fellow diner suggested Malbec, I thought maybe Cab Franc. We are told that the violet gives the game away - this is Malbec. This makes me contemplate how little attention I give to South American wines - I’m quite certain that Mrs M would enjoy this.
BTG, served blind. Clearly fortified - madeira? Definitely madeira. We are not kept waiting very long with this one…no it isn’t fortified, it’s a Canadian ice wine, made predominantly with Petit Verdot. 12.9% abv, which I think is high for ice wine but…doesn’t excuse my confident pronouncement of fortification. Ah well.
On pouring, slight fullness on the nose. A kind of breadth in the middle of the palate - this isn’t over the hill, but I’d not want to keep it for very long. The sommelier recommends not to decant and helpfully describes it as “parkerised” and notes the label’s similarity to those of Guigal. Hmm. Third bottle from this case and I’m a little disappointed.
Well - with some time in glass, the alchemy happens. Not sure by what process, are some masking chemicals being blown off? This just gets better and better. Lovely linear core, and that slight fattening at the end I associate with Cote Rotie. This is fabulous now but one could imagine it going on for years. There’s a floral character to it, and almost, hay on the nose. The sommelier is offered a glass to see if his impression is changed - very much it is…phewsh.
2023 Jardin Oculto Moscatel de Alejandría
Bolivia, Valle de Cinti
BTG off the list. The sommelier is very excited that they have this wine. Slightly reductive nose - this bottle had just been opened. Floral on the palate with a long finish, a depth and intensity that I wouldn’t normally associate with this type of florality. A very good example of what it is. Evidently the vines are grown at high altitude with a lot of sun, and canopy management is key to controlling the alcohols - we are told that while the ’22 had 15% abv, this was closer to 12.5%
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2022 Peter Lauer Feils Riesling N°13
Germany, Mosel Saar Ruwer
BTG off the list. On the nose - mamod steam engine fuel and some reduction. You can stick your nose in and breathe this in all day. Pale gold colour. Lovely attack, there’s a bite on the finish that stops short of bitter. To me there was a hint of sweetness at the end there, but I am reliably informed that in the world of Mosel Riesling, this is considered bone dry. This is lovely stuff. We had an interesting discussion about whether one could have a truly transcendental Riesling - maybe not, but I really enjoyed this and at current UK market it seems fair value.
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2017 Domaine le Sang des Cailloux Vacqueyras Cuvée Doucinello
France, Rhône, Southern Rhône, Vacqueyras
BTG, served blind by the delightful sommelier. On the nose, a bit of funk, not quite full on Brett, but this is definitely no stranger to the cowshed. Herbal, there’s some oak on this, not fully integrated. Not a serious wine for sure but decent, I think. Varietal? Thinking Syrah, perhaps something new world. It’s a blend - we are now told what it is. Not the kind of thing I’d choose but I think a very fair example of what it is. Certainly, it has the tannins to carry the fruit, and just enough acid for it not to feel *too* flabby.
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2023 Durigutti Proyecto Las Compuertas Malbec Cinco Suelos
Argentina, Mendoza, Lujan de Cuyo, Las Compuertas
BTG, served blind. Smells sweet. Purple garnet colour. This is glossy but there’s no oak. Low tannins, kind of bubblegum character. “You should know what grape this is”. My fellow diner suggested Malbec, I thought maybe Cab Franc. We are told that the violet gives the game away - this is Malbec. This makes me contemplate how little attention I give to South American wines - I’m quite certain that Mrs M would enjoy this.
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2018 Stratus Icewine Red
Canada, Ontario, Niagara Peninsula, Niagara-on-the-Lake VQA
BTG, served blind. Clearly fortified - madeira? Definitely madeira. We are not kept waiting very long with this one…no it isn’t fortified, it’s a Canadian ice wine, made predominantly with Petit Verdot. 12.9% abv, which I think is high for ice wine but…doesn’t excuse my confident pronouncement of fortification. Ah well.
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2006 Domaine Jamet Côte-Rôtie
France, Rhône, Northern Rhône, Côte-Rôtie
On pouring, slight fullness on the nose. A kind of breadth in the middle of the palate - this isn’t over the hill, but I’d not want to keep it for very long. The sommelier recommends not to decant and helpfully describes it as “parkerised” and notes the label’s similarity to those of Guigal. Hmm. Third bottle from this case and I’m a little disappointed.
Well - with some time in glass, the alchemy happens. Not sure by what process, are some masking chemicals being blown off? This just gets better and better. Lovely linear core, and that slight fattening at the end I associate with Cote Rotie. This is fabulous now but one could imagine it going on for years. There’s a floral character to it, and almost, hay on the nose. The sommelier is offered a glass to see if his impression is changed - very much it is…phewsh.
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