From 35-40 yr old vines planted in the Kimmeridgian clay & limestone soils of this plot @ the top of a S/SW facing hill; Fermented in 1-2 yr-old oak barrels, then aged 15-18 mos in barrel on fine lees;

N: Very *attractive* creamy oak slightly atop flowers & other unparsables, though NOT what I'd necessarily associate with this AOC

P: MF body; RNDISH entry with NICE frt met by bracing acidity which slowly evolves into a LONG, *tightly* acidic finish which (hopefully) will loosen by '21. MIGHT be a crap shoot: IF it evolves, my VG+/EXC- will almost CERTAINLY be low. 95 pts Suckling, 91 Tim Atkin, 90 ea Burghound & The World of Fine Wine, and 17+/20 (tank sample) Jancis Robinson (Hemming). [Check with this vendor if interested in their COMPETITIVE price.]

"La Côte des Monts Damnés is a very steep S and SW facing slope in Chavignol composed of Kimmeridgian marls (a soil made up of fossilized seashells & clay). Hand-picked & gently pressed, the must is left to settle naturally for a couple of days & fermented, in thermo-regulated s/s tanks. The wine is then matured on its fine lees for 9-10 mos before bottling."

N: Closed; Minerals, flowers, poss apples

P: Med, poss MF, body; RNDISH entry with NICE, almost swtish frt met by firming acidity which pretty much loosens its grip by the LONG, BALANCED, tangy/SWT finish. Clearly a wine of substance which should evolve nicely through '22. 13.5% ABV; My EXC. 93 pts ea WS & WE (+ Cellar Selection) @ $35. [This vendor's $29.95 puts it in the bottom of the TOP 1/2 of wine-searcher's entries.]

A blend from 4 vyd plots: Vérin, Saint-Cyr-sur-le-Rhône, Chavanay and Saint-Pierre-de-Boeuf; "After hand-picking, the grapes travel to the winery in small boxes. Gentle pressing produces a must that is fermented at low temps 61-64°F within temp controlled vats in order to make the most of the complex aromas of the Viognier variety. Each yr a variable part of the crop is fermented (20% max.) in new oak casks. Right after the malolactic fermentation, the wine is racked & then aged on the fine lees. Bottling takes place around mid-April."

N: Honey slightly atop flowers with earthy undertones

P: Med body; *Very* RNDISH entry with nice, ALMOST swtish oak/"frt" by an astringency which PRETTY much resolves by the LONG, pleasant, VERY slightly tangy/swt finish for now & into '20. 14.5% ABV; My VG-/EXC-. 93 pts Vinous (Raynolds), 90 WA, 90 & Silver @ the '17 Decanter World Wine Awards, and Gold @ the '17 Int'l Wine Challenge. [This vendor's (close out?) $47.95 is an UNBELIEVABLE $25 < wine-searcher's lowest listing!]

N: Butter with undertones of sandalwood & poss lemons

P: MF body; RNDISH entry with NICE, ALMOST swtish OAK/frt (approaching threshold R.S.?), acidity managing to balance as it evolves into a LONG, currently pleasant finish HINTS of what I suspect will be eventual bitterness.™ For now & probably the next 12 mos. My EXC- in the style. Silvers @ both the '17 & '18 S.F. Chronicle Wine Comps. [Check with this vendor if interested in their COMPETITIVE price.]

™...but cf. my TN of 8/18/2018, where I was wrong once before re the longevity of this.

With frt from the Grands Remagniens, Petits Remagniens, Les Riottes 1er Cru (anciennement Haubruns), & Les Barbières 1ers cru parcels;

N: Fragrantly RIPE berries with notes of toasty oak (some choc?)

P: Med, poss MF, body; NICE, ALMOST swtish frt (approaching threshold R.S.?) with a bit of floral, blk rasps met by an astringent pucker which quite resolves by the LONG, balanced finish with a tangy/SWTNESS to the innocuous, very, VERY fine tannins. For now & 4 yrs more, + may improve over the next 6 mos? Riper than *I* would prefer/expect, though this was my 1st Monthélie. 14.1% ABV; My VG+/EXC-. [I saw no other source with which to compare this vendor's $39.95.]

"Gattera is a Menzione Geografica of Barolo, located along the border between La Morra & Castiglione Falletto, that takes its name from the Gattera farmhouse in the area." Their "well-exposed plot of about 1 ha, planted in the early 1950s, is positioned SW where the Tortonian soils of La Morra (clay, sand, & limestone) meet the Helvetian soils of Castiglione (highly compact brown marl)." Typically, "Maceration on the skins in s/s tanks at a controlled temp for about 12 days before the grapes are pressed & alcoholic fermentation is concluded in s/s (about 20 days), where malolactic fermentation also takes place at a controlled temp. Towards December, the wine is transferred to small barrels of oak, 30% of which are new & 70% used, where they remain to age for 24 mos. After decanting in s/s, the wine is bottled without fining or filtration."

N: VANILLA with cherries, poss roses? Intensity lurking

P: MF body; RNDISH entry with NICE, almost swtish frt fairly quickly met by astringent pucker which, without even remotely losing touch with the frt, transitions into a very LONG, VERY slightly puckerish finish with a clear swtness to the dusty Ts. NEEDS through '21 (POSS '22), then easily exceeding its 10th. More modern than what I'd call "classic" Barolo style™, nonetheless my EXC-/EXC. 96 pts Suckling. [This vendor's $46.95 is $2 < wine-searcher's next lowest.]

™A *very* EXPERIENCED lover of aged, "old school" Barolos felt that (by those standards?) this was lacking somewhat in acidity.

Estate produced & bottled 80% Sangiovese (from Bòggina), 15% Merlot (from Galatrona), & 5% C.S. (from Campo Lusso); "Manual harvest in crates; Grape selection & sorting table; Natural vinification with native yeasts in concrete vats; Soft & frequent manual pumping over; Long macerations; Aged in FR oak barriques, partly in 40 Hl oak barrels, & partly in concrete vats;" 13% ABV, 5.39 g/l T.A., & 3.68 pH; 50,000 bottles produced.

N: ATTRACTIVE melding of berries & smoke; Intensity lurking?

P: LM body; NICE, almost swtish frt met by an astringent pucker which pretty much resolves by the LONG finish with a tangy/swtness & possible INCIPIENT quasi-bitter flatness to the minimal, very, VERY fine tannins. For now & the next 4 yrs? My VG+/EXC-; 95 pts Suckling, 93 WS, & 91 Vinous (Galloni). [This vendor's $22.95 is $1 < wine-searcher's lowest.]

Estate produced & bottled 100% Sangiovese; "Manual harvest in crates; Grape selection & sorting table; Natural vinification with native yeasts; Vinification in concrete vats; Soft & frequent manual pumping over; Long macerations; Aged in FR oak 22 HL Barrel & Tonneaux." 13% AVB, 5.42 g/l T.A., & 3.53 pH; 11,000 bottles produced.

N: Slightly closed; Smoke & berries; Intensity lurking?

P: Med body; RNDISH entry with NICE, almost swtish frt met by an astringent pucker which PRETTY much loses its punch by the LONG, BALANCED, ult PLEASANT finish with an attractive tangy/swtness to the unoffensive, dusty tannins. For now & for the next 5 yrs? Already showing an elegance! My EXC; [I saw no other source with which to compare this vendor's $39.95.]

"A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees, & marry the blend before bottling in December 2017." 14% ABV, 5.8 g/L T.A., & 3.54 pH; 4,800 cases made.

N: Attractive wild straws & blk rasps; Intensity lurking

P: Med body; NICE, ALMOST swtish frt (approaching threshold R.S.?) met by astringent pucker which loses virtually all its bite by the LONG, balanced finish with a bitter/swtness to the innocuous, dusty tannins. VERY nicely done for now & through '23? My EXC; 92 pts Suckling, and 91 ea WS, WA, & WE @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]

N: ATTRACTIVE red rasps slightly atop straws

P: Med, poss LM, body; NICE, ALMOST swtish frt met by an astringent pucker which only somewhat resolves by the LONG, tangy/swt finish with a distinct quasi-bitter flatness to the MINIMAL very, VERY fine tannins. For now & into '22. My VG+, VG+/EXC- (*should* the quasi-bitter flatness SOMEHOW resolve). 94 pts Vinous (Galloni), 92 WA, and 91 Wine & Spirits. [Check with this vendor if interested in their *very* COMPETITIVE price.]

FYI, budosyu liked this considerably more than I.

77% Grenache, 14% Mourvedre, & 9% Syrah

N: Slightly closed, but DEFINITELY *ripe*; Intensity lurking?

P: MF body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by astringent pucker which fairly seamlessly evolves into a LONG, BALANCED finish with a tangy/swtness & notes of raisins to the fairly unoffensive, DUSTY tannins. DESERVES through '19, then drinking for 4 or 5 yrs more? A *big* style that some (MANY?) will cherish, I'm sure. 15.5% ABV; My EXC-, certainly more IF one is a fan of such a style. 96 pts Dunnuck; [Check with this vendor if interested in their *very* COMPETITIVE price!]

91% C.F., 6% Merlot, & 3% Carménère from the Weinbau, Sagemoor Bacchus, Bella Vista, Lodmell, Dwelley, & Kilian Vyds; "Fermented in open top s/s tank, the cap was punched down 4x/day with select pump-overs; Aged 15 mos in 36% new (24% FR & 12% Hungarian), 30% once-filled FR & Hungarian, and 34% neutral oak barrels; 14.2% ABV, 6.0 g/L T.A., & 3.76 pH; 1,170 cases produced.

N: RIPE berries with notes of pyrazines? Intensity lurking?

P: Med, poss LM, body; NICE, ALMOST swtish frt met by some astringent pucker which fairly seamlessly transitions into a LONG, very, VERY slightly tangy finish with a bit of discrete swtness to the dusty tannins. NICELY done, & deserving of a yr or so of cellaring, then drinking for 3 or 4 yrs more. My EXC-/EXC. Best of Class ($35) @ the '19 S.F. Chronicle Comp, + 2 scores on wine-searcher's Tasting Notes pg. [Check with this vendor if interested in their *very* COMPETITIVE price.]

Note: My tasting partner budosyu felt it was somewhat lacking in var character.

Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.

Dan, THANK you for allowing me the opportunity to retaste this LOVELY wine! :)

From a small tasting glass that had been open ≈ 3 1/2 hrs.

N: Closed; Vanilla atop RIPE berries; Intensity lurking?

P: Med, poss MF, body; NICE, ALMOST swtish frt met by a bit of astringent pucker which pretty much holds into & through at least the beginning of the LONG, ULT pleasant finish with a tangy/swtness to the unoffensive, dusty tannins. DESERVES 12-18 mos, then drinking for 3-4 yrs more. 14% ABV; My EXC-/EXC. [This vendor's $29.95 is very competitive.]

Jeff, I *do* SO appreciate you sharing this SENSATIONAL wine! :)

From 60 planted acres "located on an E-facing slope on the S edge of the Pyrenees Hills in western Central Victoria; The grapes are destemmed & fermented in cement tanks. The maceration lasts 3-4 wks. 100% of the wine is aged for 10-12 mos in FR oak barrels. 1,500 cs (6 pk?) bottled unfined & unfiltered on 4/1/14, released 6/1/16."

In a small tasting glass for ≈ 3 hrs? Throws BIG time sediment!

N: LOVELY flowers with ripe berries, rest tough to parse; Intensity lurking?

P: Med body; NICE, almost swtish frt met by some astringent pucker which pretty much resolves by the LONG, balanced finish with a delightful tangy swtness (& POSS a *hint* of incipient quasi-bitter flatness?) to the dusty tannins. Deserves/NEEDS another yr or so, then making its 10th... easily. 14.0% ABV; My EXC-/EXC. 95 pts Dunnuck, 92 Suckling, 91 & "Cellar Selection" WE @ $40, and 90 Wine & Spirits.

Had been in a small tasting glass for ≈ 2 1/2 hrs before I got to it

Frt from clay-limestone slopes located on the hills W of Sancerre; "Gentle pressing; Fermentation between 15-18° C in thermo-regulated s/sl vats, then aging for 5 mos on its fine lees."

N: Grn olives & grass with undertones of flowers?

P: LM body; RNDISH entry with NICE, ALMOST swtish frt braced by an acidity which defines the wine into & through the LONG, tangy/swt finish. For now & probably through '21. 13.0% ABV; My EXC-/EXC for this quintessential Sancerre! 96 pts & Gold @ Decanter's '18 World Wine Awards, 92 & #46/Top 100 '18 WS @ $25, and 88 WE, also @ $25.

Selected, hand picked frt from steep, S-facing slopes with slate soil; "Produced in 100% s/s, fermentation stopped by chilling;" 8.5% ABV, 46.3 g/L R.S., & 8.6 g/L T.A.; 105,000 cases made.

≈ 3 hrs in a small tasting glass

N: Initially a bit of petrol [when 1st opened], but mostly stone frt

P: LM, poss Med, body; NICE, swtish frt (*definite* R.S.) alluringly counterbalanced by an acidity which keeps things in check into & through the LONG, BALANCED finish with attractive notes of honey. Very nicely done! Very nicely done for now & through '21 (min?), I would think. My EXC-/EXC, arguably the higher for QPR? 90 pts Suckling (Pigott), 88 WE & "Best Buy" @ $12, and 85 WS.

Steve & Kim, THANK you for giving me the opportunity to retaste this! :)

90% C.S. & 10% C.F. which "...highlights the lush, ripe fruit & Rutherford Dust of valley floor vyds, along with the structure & ageability of Napa Valley’s best mountain appellations. 95% s/s, 5% barrel fermented. Aged 20 mos in 100% new FR oak barrels."

In a small tasting glass 2+ hrs before I got to it

N: RIPE, jammy berries with pyrazines underneath; Intensity lurking?

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which loses the majority of its bite by the LONG, balanced finish with a tangy/swtness to the dusty tannins. NEEDS through '20 (poss '21?), then drinking for 3-4 yrs more. 14.7% ABV; My EXC. 96 pts Jeb Dunnuck, 94 ea Suckling & WA, and 93+ Vinous (Galloni). [Check with this vendor if interested in their COMPETITIVE price.]

Note: Today I sensed more structure than I had on 3/30/2019.

THANK you for once AGAIN tweaking my tasting experiences, Dr. Tom! :)

Planted to 95% Semillon & 5% S.B., this 17 ha vyd of gravel on clay subsoil was the smallest 1er Cru when the 1855 Classification was made. Typically, “Temperature controlled settling. Alcoholic fermentation in oak barrels (new or one year-old). Racking on a regular basis.”

N: HONEY, with apricots as it warms

P: Med, poss LM, body; RNDISH entry with an ELEGANT SWTNESS *beautifully* balanced by an acidity which seamlessly evolves into a LONG, VERY lovely finish. For now but with LOTS of life left ahead of it, I do believe. (Some knowledgeable folks felt this was a BIT low in acidity, though finally having the last of it after 3 hrs or so in a small tasting glass, I'm not at ALL *sure* of that.) My EXC/EXC+. 92 pts RJonWine + NUMEROUS other solid reviews listed on wine-searcher's "Tasting Notes" pg. [Shared @ this vendor's $59.95, the higher of wine-searcher's 2 currently listed sources.]