N: Slightly closed; Sandalwood, vanilla, spice, & earth with undertones of lemons?

P: Med body; RNDISH entry with NICE, ALMOST swtish OAK/frt NICELY counterbalanced by an acidity which fairly seamlessly morphs into a LONG, pleasantly TANGY/swt finish. Peaking now (?), but should hold into '20. My EXC-. [Though I could find no currently competition, I suspect this vendor's $17.95 to be VERY competitive!]

From the producer's tech notes: 40 yr old vines from about 60 plots located in the villages of Puligny & Meursault; 80% crushed grapes, 20% destemmed; "MATURATION: 15 mos (whose 5 mos in s/s tank), 66% in oak barrels (13% new), 33% s/s"; 8,600 cases imported.

N: Butter, but with distinct lemons & notes of spice

P: Med body; Rndish entry with NICE, ALMOST swtish frt BEAUTIFULLY counterbalanced by an acidity which forms the footprint as it fairly seamlessly transitions into a LONG, BALANCED finish with a delightful tangy/swtness. For now & through '21. 13% ABV; My EXC, particularly given the QPR of this vendor's $19.95, which puts in @ the bottom of the TOP quartile of wine-searcher's postings. 90 pts Tim Atkin, 88 pts ea Wine & Spirits, WS, & WE @ $28, and 86 Burghound.

Note: Also tasted on 2/17/2018, where I suspect I underscored it.

100% Viognier from the "lieu-dits 'Les Rivoires', 'Les Eyguets', & 'La Grande' The appellation’s narrow terraces are generally composed of granite & 'arzelle': a mixture of decomposed granite, mica, shale, & clay that gives Condrieu wines their fruity aromas of peaches & apricots. The average age of vines is 25 yrs. Short maceration on the skins before pressing, then fermentation [using natural yeasts] in new light toast 600 L FR oak “demi-muids” with temperature control. Ageing 7-10 mos in the same demi-muids." Avg Production: 375 cs

N: Apricots with floral aspect; Notes of honey with air

P: Med, poss LM, body; RNDISH entry with an oxidative nature to the ALMOST swtish frt which shows a VERY slight bitterness into at least the BEGINNING of the LONG, ULT tangy/swt finish. An acquired taste, perhaps? Nonetheless, *IF* I were going to drink this, I'd do so in '19. On the other hand, IF, as budosyu suggested, it's disjointed... Regardless, NOT a wine I see coming CLOSE to a favorable QPR. :( [I saw no other source with which to compare this vendor's $39.95.]

A blend of vyds located in Coombsville, grapes harvested 8/30–9/30/17. 95% barrel fermented, 5% tank; No ML; Aged 10 mos sur lie in FR oak (54% new, 46% once-used); Released October 2018

N: In your face sandalwood with notes of what SEEMS to be butter, & markedly almost swtish smelling frt

P: MF, poss Med, body; RNDISH entry with ALMOST swtish OAK/frt (approaching threshold R.S.?) finrmed by an acidity which calls the shots into & through the LONG, very, VERY slightly bitterish, tangy/swt finish. Still coming together? If NOT, my VG+ & unimpressive QPR.

From the light schist & gneiss over a granite bedrock soils of the southern sector of the AOC (Mauves, Tournon, St Jeran-de-Muzols, & Vion); Typically, destemmed, & "The fermentation is traditionally in open topped concrete tanks, & is preceded by 2 days cold maceration. It is conducted at controlled temperatures of 82°F-86°F. Daily cap pushing down & pumping over are carried out for about 10 days. The total vatting time can last up to 20 days. Matured for between 10-14 mos in 1-3 yr old oak barrels. Part of the cuvée is aged in vats to preserve the freshness of the fruit." 210 cases imported to U.S.

N: Earth with hints of incense (TY, budosyu), ripe berries way underneath?

P: LM, poss Med, body; Rndish entry with NICE almost swtish frt met by so astringent pucker which pretty much maintains into the LONG, very, VERY slightly puckerish finish with a swtness to the still considerable, dusty tannins. NEEDS through '23, poss more, with everything SEEMING in place for making its 15th. My EXC-/EXC, a notch or 2 more possible down the line, CERTAINLY for the QPR of this vendor's $19.95, which other than 1 source @ $15, is an unbelievable $20 < than wine-searcher's next closest listing! 92 pts ea WS, WA (Dunnuck), & Suckling, 91-93 Vinous (Raynolds), 15/20 La Revue du Vin de France, and 4*(*)/5* drinkrhone.com

Note: Both I & a more experienced taster found this needing CONSIDERABLY *more* time than virtually anyone else here or in the literature.

92% Garnacha & 8% Tempranillo from 30-year-old, head-pruned, very narrowly spaced (3,000 plants per HA) vines grown @ 1,800 feet in soils "comprised of sediments that stem from the Quaternary Era, consisting of clay & a stony-calcareous subsoil, covered in stones, with excellent drainage." Each var was "de-stemmed & put separately into s/s tanks for a spontaneous alcoholic & malolactic fermentation. After a long maceration of 35 days, an initial blend was made & the wine was aged for 12 mos in new & used 90% FR & 10% AM oak barrels. The finished wine was left unfiltered & clarified with a gelatin mixture before first being bottled in Spring of 2017." 14.50% ABV, 4.9 g/l T.A., & 3.55 pH; 15,000 cases imported.

N: RIPE berries atop vanilla & earth; Intensity lurking

P: LM body; NICE, ALMOST swtish frt met by some astringent pucker which does quite resolve by the LONG finish with a tangy/swtness to the fairly innocuous, dusty tannins. Deserves through '19, then drinking for 4 yrs more, I'd expect. My EXC-, arguably more for QPR. 93 pts Suckling, 92+ WA, and 92 ea WS & Decanter (Evans). [Check with this vendor if interested in their COMPETITIVE price.]

80% Sangiovese & 20% Alicante from 14 yr old vines planted 6,600 vines/HA @ 230-426 ft with S-SW exp. in mainly sandstone & limestone soils; Fermented @ 28-30° C for 14-16 days, then aged 12 mos in small, FR & AM oak barrels (225 lt / 30% new); 13,65% ABV & 5.90 g/L T.A.; 7,500 cs bottled January 2014, released March 2014

N: Vanilla atop earth, with berries & smoke underneath?

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by some astringent pucker as it evolves into the LONG finish with a tangy swtness to the dusty tannins. NEEDS through '19, then drinking for 4 yrs more? Very IMPRESSIVE! My EXC-, though one can EASILY contend for more based upon this vendor's (closeout?) $14.95, which is $5 < the lower of wine-searcher's 2 skewed listings! 89 pts WE @ $20 and 87 Vinous (Galloni).

Note: I found this markedly more structured than others here.

N: Vanilla atop a melding of straws & earth, poss flowers

P: MR body; RNDISH entry with NICE, ALMOST swtish frt firmed by some astringent pucker which quite resolves by the LONG, VERY slightly tangy finish with a hint of raisins to the dusty tannins. NEEDS through '19, then drinking for 3 yrs more. Nicely done! My EXC-, though one DOES need to have a tolerance for raisiny flavors. [This vendor's $33.95 puts it @ ~ $1 < the least of wine-searcher's entries.]

100% P.V., planted in 1999 in medium loam soils rich in minerals & micro-elements with well-weathered rocks, located "in Suvereto of the Upper Maremma, in the province of Livorno, only 13 km from the sea." Typically, "After de-stemming the berries are gently pressed with light crushing of the grapes. On the arrival at the winery the grapes are chilled at 4°C before fermentation. 50% of the must ferments in s's tanks, 50% ferments in terracotta jars. Fermentation starts naturally, without inoculation. Period of fermentation + maceration: 30-35 days. Malolactic fermentation: directly in barriques without inoculation." Aged "in new FR oak barrels, for 20-24 mos, ff'd by 6 more mos in bottles." A partnership of Tuscan Stefano Casadei & Californian Fred Cline.

N: VANILLA with earth undertones?

P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by some astringent pucker which, while staying in touch with the initial frt, fairly seamlessly transitions into a LONG finish with a nice tanginess & a refined swtness to the dusty tannins. NEEDS into, probably through, '20, then drinking for 4-5 yrs more? My EXC, more with time? [This vendor's (closeout?) $19.95 is an OFF the charts $30 < the lower of wine-searcher's 2 postings!]

Supposedly, 77% C.S. & 23% Merlot from the Atlas Peak Foothills (77%) & St. Helena (23%). Aged 22 mos in 75% new FR oak. 320 cs produced

N: VANILLA atop ripe berries

P: MF body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by astringent pucker which morphs into a LONG, somewhat hot, finish with a tangy/SWTNESS to the dusty tannins. NEEDS into '20, then drinking for 3-4 yrs more. 15% ABV; My VG+/EXC-, arguably the higher IF one MUST have this AVA -- & is looking for *relative* QPR. 93 pts WA. [Check with this vendor if interested in their *very* COMPETITIVE price!]

58% Merlot, 26% C.S., & 16% Malbec from "Stags Leap District, Yountville, & a vyd in the foothills of the Vaca Mtns just S of Stags Leap District;" Brix @ Harvest: 23.5°–25.5°; Aged "20 mos in 60-gal FR oak barrels (100% new: Allier & Tronçais);" Released September 1, 2018

N: Closed; RIPE berries & notes of vanilla; Intensity lurking?

P: Med body; RNDISH entry with ALMOST swtish frt (suspect threshold R.S.) met by some astringent pucker which pretty much resolves by the LONG finish with a tangy/swtness & PERHAPS an OCCASIONAL *hint* of very, VERY slight bitterness to the dusty Ts. Approachable now, but DESERVES through '19, then drinking for 4 yrs more? 15% ABV; My EXC- (assuming one can tolerate the early swtness which DOES seem MUCH less noticeable by the time one arrives @ the finish). 94 pts WA & 91-94 Vinous (Galloni). [This vendor's $54.95 puts it (barely) in the TOP 10% of wine-searcher's already MASSIVE # of listings.]

85% Zin, the other 15% being a blend of P.S. & Sirah, some which "features" frt from Dry Creek (Grist & Taylor Vyds), Lodi (Pilgrim Vyd), and Amador (Aparicio Vyd); Aged in "a combination of FR & AM oak barrels (25% new)";

N: RIPE, JAMMY berries, poss prunes?

P: Med, poss MF, body; RNDISH entry with ALMOST swtish frt (suspect threshold R.S.), acidity ATTEMPTING to balance as it transitions into a LONG, slightly tangy finish with a distinct swtness to the dusty tannins. Certainly approachable now, this DESERVES through '19, then drinking for 3 yrs more? At least REASONABLY done for the drink now, threshold R.S. style (& less costly than others who share that mantra). My VG+/EXC-, the higher arguably for the QPR (specific to this style) of this vendor's $23.95, which puts it in the top 15% of wine-searcher's postings.

THANK you, Dan, for allowing this to remain from the Fri Group! :)

Opened ~ 24 hrs

80% C.S. & 20% Merlot from "Estate controlled vineyards;" Aged in FR oak barrels for 20 mos (50% new); 18,000 cases made.

N: Vanilla with ripe berries underneath? Intensity lurking?

P: Med body; NICE, almost swtish frt met by some astringent pucker which loses the majority of its "bite" by the LONG, BALANCED finish with an attractive tangy/swtness to the dusty tannins. Approachable now, but maybe still a yr or 2 from peaking, & should at least approach its 20th? My EXC/EXC+, the latter eventually. 92 pts Wine & Spirits, 88 Tanzer, 87 WS, 86 WE @ $55, & 15.5/20 Jancis Robinson. [Wine-searcher still show U.S. sources, though @ $140 & $200.]

THANK you for sharing this, Arturo! :)

90% Tempranillo, 6% C.S., & 4% Merlot from their estate vyds in the Botijas River valley, planted between 1988 and 2011. "Depending on the vintage, we ferment them either in s/s deposits or French oak barrels, aging being for about 12 mos in barrels. For yrs we have worked with our own yeast that has been isolated from the vines by our team."

N: RIPE berries with notes of raisins

P: Med body; NICE, ALMOST swtish frt met by a puckerish astringency which QUITE resolves by the LONG, balanced finish with a tangy/swtness to the SCANT dusty tannins. For now & through '22. Nicely done in a drink NOW style! My EXC-.

Dr. Tom, **thank** you for a 2nd opportunity to taste this treasure! :)

20% ABV & 4.6 g/l T.A.

N: Very slightly closed; Berries,smoke, with HINTS of pyrazines underneath?

P: Med body; NICE, swtish frt beautifully balanced by acidity as it seamlessly transitions into quite a LONG, impeccably BALANCED finish. AWESOME stuff that is clearly at *least* my EXC+ right now, with a distinct possibility for full Exceptionality somewhere down the line! Various POSITIVE reviews avail here &/or from the producer @ http://www.grahams-port.com/wines/bottle-aged-ports/vintage-port#slider/12 . [This vendor's $59.95 is at least $5 < any of the other U.S. sources listed on wine-searcher!]

Note: Also tasted on 6/9/2018

José, as I'd never tried a Monte Bello, doble gracias for looking out for us today! :)

75% C.S., 18% Merlot, 5% C.F., & 2% Petit Verdot from their driest vintage in 52 yrs of making this! Harvested 9/2–24/14 @ 25.2˚ ave Brix; "Grapes destemmed, 100% whole berries. Automated berry sorting followed by hand sorting. Fermented on the native yeasts. Pressed at ten days. Natural malolactic." Aged 17 mos in "100% new air-dried oak (97% AM, 2% FR, & 1% Hungarian);"

N: *Fragrantly* INTENSE, packed with aromas, but... unparsable :(

P: LM body; LOVELY, ALMOST swtish frt met by an astringent pucker which stays within the context of the frt as it evolves into a very LONG, *impeccably* BALANCED finish with SUCH an enticing tangy/swtness to the dusty tannins that makes it hard to resist NOW, though it surely DESERVES through '21 (min), then making its 15th... easily. Would seem to have it A-L-L ! 13.5% ABV; My Exceptional! In addition to Ridge's site (with numerous + reviews): On 10/10/17 91pts Decanter's PANEL, 95 RJonWine, & 18/20 (cask) Jancis Robinson