This pinot grigio takes more of a bruised apple approach, with an oily, waxy mouthfeel. Enough acid to keep it crisp, but a bit oily and lacking any secondary flavors.

Rob and Meg's 10/18/2012 tasting note nailed this wine. I love the acid and the softness of this 60/40 gamay-pinot blend, but the earthy, spicy, rhubarb and bacon fat flavors are delicious. For some reason, this wine makes me crave German food. Others at the tasting said this was on it's way to the bottom of the hill, and while I may a bit more optimistic, it should probably be enjoyed in the near-term.

This wine should still be going strong, so I can only assume that this bottle had been heat damaged before I bought it at auction. Smells like tomatoe paste and tart cherries. Fruit is baked and tomatoe-like, meanwhile the oak is biting and overwhelming. Shame, because I usually enjoy Jadot's village-level Burgs.

On the nose, seriously, I get a really distinct note of chicken boullion cubes, like the spicy chicken flavored ramen noodle packets. Underneath, nice black and red plums. Tight on the palate, with firm tannins and nearly-austere acid, but it's working for me. Snappy red fruit, earth and paprika last long onto the finish. I'd like to taste this again in a year, after a good decant. Begs for savory meat dishes.

Aromas of plums, tar and some smoky oak. On the palate, this wine's a bit of a mess. Low acid and high oak don't work well, especially when the fruit is a little weak. Too much smoky oak and chocolate for me.

Deep and powerful aromas of cassis, mixed with a huge amount of herbs: sage, pepper, underbrush. The palate has black coffee tannins and a mouthcoating presence, showing an intense amount of herbs. Definitely some lamb-farmyard-brett action in this wine, but it's got enough dark fruit going that it's balanced. Delicious stuff that would go really well with grilled lamb. Delicious, but beware: you must like the funk. Otherwise, avoid this wine.

Even better than the 2009, which I really enjoyed. Complex aromas of violets, sage, rosemary, and earth. Terrific concentration, but also solid acid. I like the saucy red fruit, combined with savory meat notes and a medley of spices. Seems like this could use a year or two to open up, but it's very nice now. 60% grenache and 40% mourvedre.