"From a rigorous selection from the best parcels of Calavon. The vintage 2018, issued from a majority of Syrah, offers the originality of a blend with Grenache & Rolle."

N: Flowers atop minerals with notes of oranges?

P: Med body; RNDISH entry with NICE, ALMOST swtish frt deftly counterbalanced by an acidity which stays in contact with the init frt as it fairly seamlessly evolves into a very LONG, BALANCED, tangy/swt finish. LOTS of substance™ in a versatile, though definitely food friendly style for now & through '21. IMPRESSIVE! My EXC-/EXC, arguably the higher for the QPR of this vendor's $15.95, which is $2 < wine-searcher's only current posting.

™A fellow taster, more experienced in Provence Rosés than I, described this as "richness".

“From 30-35 yr old vines planted on the clay-limestone soils of Sainte Gemme, a small village located in the heart of the Centre-Loire area; Traditional vinification with low temp fermentation & maturation on fine lees in tank;”

N: Fragrant flowers slightly atop grapes with notes of minerals

P: Med body; Very RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) counterbalanced by an acidity which IS the face of this into & through the LONG, balanced finish with OCCASIONAL hints of raisins to its tangy/swtness. Primarily a quaff, but should also work with lighter fare for now & into '21. My VG+/EXC-; 91 pts Vinous (Raynolds). [Check with this vendor if interested in their competitive pricing.]

"This comes from a single 1.8 ha vyd just next to 1er Cru Vaulorent, the N-facing side of the Grand Cru hill, named Des Couverts. The vyd lies in a cool corridor and is typically the last wine to be harvested." -Importer; 1,146 cs made

N: Honey atop minerals with notes of lemons

P: MF body; RNDISH entry with NICE, almost swtish counterbalanced by an acidity which never loses contact with the init frt as it fairly seamlessly morphs into a quite LONG, BALANCED finish with an elegant tangy/swtness. For now & probably through '22. VERY nicely made! My EXC/EXC+, & I'd certainly listen to an argument for the higher based upon QPR. 91 pts ea WS and Wine & Spirts, and 89 Burghound. [I no longer saw addt'l sources with which to compare this vendor's $28.95.]

Note: Also tasted on 9/22 & 12/1/18

"100% Chard, harvested September 2 - 13, 2017, from the Pahlmeyer Estate & Antica (Atlas Peak) Vyds; Picked during the cool of the night & each cluster was inspected & hand sorted at the winery before being gravity fed into the bladder press. The juice settled in s/s tanks for 24 hrs. After rigorous inspection, we racked the finest lots to 100% new François Frères FR oak barrels & monitored fermentation daily, stirring the lees only as needed to stimulate the process. After malolactic fermentation, the wine continued to age on lees for 11 mos. Vinted by Bibiana González Rave, blended by Jennifer Williams; 14.9% ABV;" 1,900 cases bottled unfined/unfiltered 8/30/18, released March 2019.

N: Butter (but with restraint?), sandalwood & lemons as well

P: MF body; RNDISH entry with NICE, ALMOST swtish OAK/frt met by a bit of puckerish/astringency which somewhat resolves by the LONG, very, VERY slightly bitterish finish with HINTS of swtness which tell me this MIGHT "only" *need* a yr or so of cellaring. IF so, my VG+/EXC- will be on the low side. 96 pts Dunnuck, 95 WS, 93+ WA, & 92 Vinous (Galloni)! [Check with this vendor if interested in their very COMPETITIVE price.]

“100% P.N. from old-vine vyds (45-55 yrs old) planted in clay limestone soils of the Côte de Beaune & Côte Chalonnaise, typically with SE exposure @ 230m elev; Hand picked 9/1-10/17 with yields of 60 hl/ha; Native yeast fermentation, 100% malolactic fermentation; The major part (80%) of this wine was matured in used, FR oak barriques, the remainder in s/s. 9,000 cases bottled unfined 12/19/18.”

N: Slightly closed; VANILLA with ripe berries WAY underneath

P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which pretty much resolves by the LONG, balanced finish with a tangy/swtness to the dusty tannins. NEEDS a yr or so, then drinking through '23? Nicely done, though at least presently showing little varietal character. 12.5% ABV; My VG+/EXC-, arguably the higher for QPR (given the proviso of my previous sentence). [This vendor's $16.95 is $2 < the lowest of wine-searcher's currently limited listings.]

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

N: Typical Rioja VANILLA atop ripe berries; Intensity lurking

P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it seamlessly evolves into a LONG, BALANCED finish with a lovely tangy/swtness to the firming, FAIRLY innocuous, dusty tannins. DESERVES/needs through '20 (though may work now with food), then EASILY making its 15th. 13.5% ABV; My EXC, & could well improve over the next few yrs? [This vendor's $29.95 now puts it in the top 20% of wine-searcher's current offerings.]

Note: Also tasted on 9/1 & 11/17/18, + 1/12 & 2/16/19, this being the best showing of the lot.

"A blend of C.F., Syrah, & Merlot from 2 vyds: Ruffoli, which is the disintegration of quartz & feldspar sandstone produces deep & loose soil with sandy silt & strong presence of large stones, and Banditella, which contains a mixture of silt & alluvial sand with areas of gravel & surface pebbles that can be traced back to the Pleistocene. After gentle de-stemming, the grapes are transferred into 3 & 5-ton oak fermenters, where they undergo a brief period of cold maceration in preparation for a slow & natural fermentation process – which is prompted by the presence of ambient (indigenous) yeast – under carefully monitored, temp-controlled conditions. The completion of primary fermentation leads to a phase of post-fermentation maceration, during which daily tastings serve to track tannin development and stability. The wine is then separated from the skins by draining the tank by means of gravity flow. Only the resulting ‘free run’ is used when the wine is racked into barrels (FR; 225-liter; 20% new oak; tight grain for C.F.; tight-to-medium grain for Syrah & Merlot). Full malolactic fermentation occurs in the barriques followed by 16 mos of élevage. Finally, the blend is made & moved into cement tanks for an integration period of 6-8 mos before bottling. 14% ABV, 5.17 g/L T.A., & 3.73 pH; 1,660 cases produced @ $60 sugg retail."

N: VANILLA & minerals, berries WAY underneath?

P: Med body; Rndish entry with nice frt met by an astringent pucker which QUITE resolves by the LONG, balanced finish with a pleasant tangy/swtness to the few, UNOFFENSIVE, but still firming, dusty tannins. Nicely done for now & through '21. My EXC-; 92 pts Suckling, 89 ea Vinous (Galloni) and Wine & Spirits, 16.5/20 Vinum, and 16.5 (Speller), 17 (Hemming), & 17+/20 (Speller) from Jancis Robinson! [This vendor's (closeout?) $24.95 is an UNBELIEVABLE $20 < wine-searcher's lowest!]

"100% Barbera selected from vyds in Agliano Terme, 1 of which is also used for our single vyd La Crena, & several other villages in the hills around Asti. Average density is 4,500 plants/ha. The process starts with a cold maceration in s/s, then the must is fermented for approximately 2 wks, with daily pumping overs. After this, the wine macerates for another wk, then it is racked & moved to oak for malolactic. Aged for ≈18 mos in barriques, big oak barrels, & steel tanks; Bottled unfiltered;"

N: Vanilla slightly atop RIPE berries; Intensity lurking?

P: Med body; NICE, almost swtish frt met by an astringent pucker which, without losing contact with the init frt, evolves into a LONG finish with an alluring tangy/swtness to the dusty tannins. NEEDS through '20, then drinking through '23? 13.5% ABV; My VG+/EXC-, *easily* the higher IF one takes into consideration the QPR of this vendor's $14.95, which puts it in the TOP quartile of wine-searcher's postings. 90 pts WA

784 cases produced.

N: Slightly closed; Ripe blk rasps, poss plums? Intensity lurking?

P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by JUST a bit of astringent pucker which QUITE resolves by the LONG, pleasant finish to the INNOCUOUS, yet firming, dusty tannins. For now with food, & should drink nicely through '22. 14.6% ABV; My EXC- in a ripe, ready to drink style. 93 pts ea WA (June ’18) & Vinous (Galloni, May ’19). [Check with this vendor if interested in their *very* COMPETITIVE price.]

Supposedly, 78% Mourvèdre, 16% Grenache, 4% Cinsualt, & 2% Syrah "from 30 yr old vines grown in clay-limestone soil with cailloux; Typically, hand-harvested @ low yields of 36hL/ha; Entirely destemmed, 22 day fermentation on indigenous yeasts with occasional pigeage in foudre; Aged in large foudre;"

N: Slightly closed; Vanilla (?) slightly atop RIPE berries with hints of pyrazines? Intensity lurking?

P: Med body; Rndish entry with NICE, ALMOST swtish frt met by an astringent pucker which only somewhat resolves by the LONG, balanced finish with a tangy/SWTNESS to the dusty tannins. NEEDS through '20, I suspect, then drinking through '23 min. 14.5% ABV; My EXC-, particularly when QPR is considered. 95 pts Dunnuck & 91 WA (Czerwinski). [This vendor's $22.95 puts it @ the HEAD of wine-searcher's "class".]

"A blend of 85% Zin filled out with Mataro, Grenache, Alicante Bouschet, Carignan, P.S., & scant amounts of the many other varieties that can be found in California’s older, multifarious vyds; Many of our most venerable vyds contribute to this wine, including Bedrock, Teldeschi, Esola, Pagani, Papera, Evangelho, & Pato, filled in with lots from other old vyds throughout the state."

N: RIPE berries with notes of earth & HINTS of vanilla? Intensity lurking?

P: Med body; RNIDSH entry with NICE, almost swtish frt met by just a smidgen of astringent pucker which fairly seamlessly remains into & through the LONG, BALANCED finish with an almost elegant tangy/swtness to the few, firming, dusty tannins. A *beautifully* made wine with food right now, could improve for 6 mos or so, then drink into '23. My EXC-/EXC, the higher arguably for QPR. [Check with this vendor if interested in their COMPETITIVE price.]

83% C.S., 7% Malbec, 5% Merlot, 4% C.F., & 1% P.V.; Aged "20 mos in barrel, cooperage: 40% new FR, Hungarian, & AM oak;" 1,450 cases produced.

N: Vanilla atop ripe berries; Intensity lurking?

P: Med body; RNDISH entry with very NICE, ALMOST swtish frt met by some astringent pucker which pretty much resolves by the LONG, balanced finish with a tangy/swtness (& just a BIT of very, VERY slight bitterness) to the firming, dusty tannins. DESERVES a yr or so, then at least approaching its 10th. FAIRLY priced for *this* AVA! 14.1% ABV; My EXC-; 94 pts ea Tasting Panel & Vinous (Galloni), 92 WS, and "Excellent" from biggerthanyourhead.net . [Check with this vendor if interested in their very COMPETITIVE price.]

Note: Today I found this just a BIT > structured than on 6/22/2019.

A wine I seem to ALWAYS love! :) THANK you for sharing it, Dr. Tom! :)

- Blanc de Blancs (100% Chardonnay) Grand Cru
- Harvest 2014 with 90%, 5% harvest 2013 and 5% harvest 2010
- Bottling: April 2015, minimum 3 years of aging in cellar
- Disgorging in 2018 as BRUT ( sugar dosage 9 g/l)

N: LOVELY bread dough with distinct notes of lemons & something I can't quite ID: poss vanilla?

P: MF body; INIT RNDISH entry with NICE, almost swtish frt QUICKLY met by ALMOST puckerish acidity which fairly seamlessly morphs into a LONG, very, VERY slightly puckerish finish with HINTS of swtness. A *decidely* FOOD friendly style that should be MARVELOUS @ the table! 12.5% ABV; My EXC/EXC+, but one HAS to *love* acidity, I suspect.

Note: Also tasted on 11/24/18 & 6/29/19

Dr. Tom, THANK you for sharing a wine that I never knew existed! :)

Supposedly mainly C.S. from 2 or 3 vintages, bottled in August ’16;

N: Attractive SMOKE, almost bacon fat, with notes of toast atop ripe berries

P: Med body; NICE, almost swtish frt met by an astringent pucker which stays in touch with the init frt as it fairly seamlessly evolves into a very LONG, elegantly BALANCED finish with an alluring tangy/swtness to the fairly innocuous, yet firming, dusty tannins. Very, VERY nicely done for now & (safely) through '23. 14.5% ABV; My EXC/EXC+. 95 pts The Wine Front (Gary Walsh), 93 pts Decanter (Rose), and 16 (9/1/16) & 16.5/20 (8/17/18) Jancis Robinson. [Check with this vendor if interested in their competitive price.]

100% Tempranillo from an alluvial fan gravel bed Vyd (rich in calcium & iron) that is part of the proposed Royal Slope AVA; Supposedly aged 23 mos in 40% new oak;

N: Init hints of barnyd evolve into SMOKE atop RIPE berries

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by the BAREST hint of astringent pucker which works itself out by the LONG, balanced finish with a BITTER/swt choc veneer to the few, yet firming, dusty tannins. For now & into, poss through, '21, & with fairly substantial fare. 14.5% ABV; My VG+/EXC-, the higher VERY arguably for QPR. 94 pts WA (Dunnuck); [Check with this vendor if interested in their *extremely* COMPETITIVE price!]

THANK you for sharing this MARVELOUS wine, Chuey! :)

“98% Merlot (planted to Petrus Clone) and 1% ea C.S. & C.F. from a Vyd of gravelly clay loam soils @ 600 ft elev situated between Sonoma, Taylor, & Bennett Mountains; Grapes were hand-sorted & selected before undergoing cold maceration for 5 days. 100% aged for 20 mos in FR/AM oak (43% new FR oak); 15.0% ABV, 0.04g/100mL R.S., 0.61 g/100mL T.A., & 3.46 pH;”

N: Pyrazines slightly atop ripe berries with notes of vanilla; Intensity lurking?

P: Med, poss LM, body; Very NICE, almost swtish boys frt met by an astringent pucker which stays within hailing distance of the init frt as it fairly seamlessly transitions into QUITE a LONG, BALANCED, *poss* very, VERY slightly bitterish finish with an enticing tangy/swtness to the firming, dusty tannins. For now with food, but deserves through '21, then drinking through '25? IMPRESSIVE stuff! My EXC+; 90 pts WE (7/1/16) @ $60.

Danny, THANK you for allowing me the opportunity to retaste this! :)

55% C.S., 28% Merlot, 8% Malbec, 6% P.V., & 3% C.F., 64% from Napa, & 36% from Sonoma; Harvested 9/6–10/28/17 @ 25°– 27.0° Brix; 14.5% ABV, 0.61g/100ml T.A., & 3.77 pH;

N: Vanilla slightly atop ripe berries with notes of smoke; Intensity lurking?

P: Med body; NICE almost swtish frt met by an astringent pucker which QUITE works itself out by the LONG, balanced finish with a tangy/swtness to the dusty tannins. Approachable now with food, but deserves into/through '20, then drinking through '23. My VG+/EXC-; [Check with this vendor if interested in their competitive pricing.]

Note: Also tasted on 5/11 & 6/15/19

Fernando, THANK you *so* MUCH for sharing this benchmark Burgundy! :)

"A selection of 17 Jadot 1er Cru vyds within the Beaune appellation: Les Clos des Ursules, Les Boucherottes, Les Pertuisots, Les Theurons, Les Avaux, Les Aigrots, Les Cents Vignes, Les Greves, Les Perrieres, Les Coucherais, Les Tuvilains, Les Chouacheux, Les Montrevenots, Les Champs Pimonts, Les Belissands, Les Reversees, & Les Toussaints. Made with traditional Burgundy winemaking methods;" (Typically, "After destemming, the bunches macerate in open vats for 4 wks.") "Following devatting, the wine was aged on the lees in 33% new FR oak barrels for 18 mos."

N: Slightly closed; Wild straws with notes of earth & hints of flowers?

P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish ft met by some astringent pucker which pretty much resolves by the LONG, balanced finish with a tangy/SWTNESS to the firming, dusty tannins. Drinking VERY well right now, but might still improve for a yr or so, then drink through its 15th... minimum. Impressive! 13.5% ABV; My EXC. 95 pts The Wine Front, 94 Galloni (WA?), and 93 ea Falstaff Magazine & Burghound. [As of mid Sept '19, wine-searcher still shows several sources from $65-$99].

Rick, you were TOO thoughtful in allowing me to retaste this! :)

I'm guessing this had been open for ≈2 hrs (including some time in a small tasting glass) before I got to it.

Typically,"aged in a combination of Slavonian and FR oak casks (from 12HL to 54HL) for 2 yrs; aged in bottle for 1 yr."

N: Smoke slightly atop ripe berries; Intensity lurking

P: Med, poss 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 evolves into a LONG, BALANCED finish with a tangy/swtness to the DUSTY tannins. A *great* future ahead for this, but NEEDS through '22, then at LEAST making its 15th. 14.5% ABV; My EXC/EXC+. 95 pts Suckling, 94 Vinous (D'Agata), 91 ea WA & WE @ $55, and 15/20 Jancis Robinson (Speller). [This vendor's $37.95 now puts it $1 < the lowest of wine-searcher's listings.]

Note: Also tasted on 11/17/18, + 1/26, 4/20, 5/25 & 8/17/19

Robert, THANK for sharing something from this winery about which I'd heard, but never actually seen! :)

N: RIPE berries, blk olives, & an ATTRACTIVE component I can't place; h Intensity lurking

P: Med body; RNDISH entry with very NICE, ALMOST swtish frt met by an astringent pucker which QUITE resolves by the LONG, BALANCED finish with a discrete swtness to the few, firming, dusty tannins. For now & through '22. Very nicely made! 13.2% ABV; My EXC-/EXC.