CellarTracker 2023 Year in Wine is Live!
See insights >
TOP 100 Tasting ['19 Wine Spectator, various selected]
San Diego Wine Co.
Tasted November 23, 2019 by srh with 98 views
Flight 1 (10 notes)
White
2018 Mt Beautiful Sauvignon Blanc
WAY too cold
“The majority of the S.B. is planted (2004-2006) on the most N part of the vyd which is cooler. Clones are a mix of UC Davis (UCD) 1 & Mass selection (MS) on a mix of 101-14, 3309 & Schwarzmann rootstock, with 1/4 of the vines Bordeaux clones BDX 316 & BDX 317, on Riparia Gloire rootstock. Made from the best of the best blocks, this wine is chiefly from the lower yielding sites of the vyd with crops as low as 3.3 tons/acre. The wine was mostly fermented cool with long slow fermentations to retain aroma & fruitiness. A proportion of the blend was aged on yeast lees for an extended period of time to bring texture & creaminess. Another small component of wine was fermented in older barrels. The wine was blended in Oct & bottled in Dec, 9 mos after harvest. 14.0% ABV, 2.8 g/L R.S., 7.5 g/L T.A., & 3.27 pH;” 14,800 cases made & bottled Dec ‘18, 10,000 cases imported.
N: Grass slightly atop tropical frts, with notes of toast?
P: Med body; Very RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) nicely counterbalanced by an acidity which subtly, yet decisively, serves as the face of this into & through the LONG, BALANCED, tangy/swt finish. VERY nicely done for now & through '22? My EXC-/EXC, & I'D certainly listen to pleas for the higher based upon QPR. 92 pts ea The Tasting Panel & Bob Campbell, and 90 ea (@ $17) WE (Pickard, 9/1/19) & WS (Worobiec, 9/30/19) + their #60/Top 100 for '19. [This vendor's $15.99 puts it in the TOP 1/2 of wine-searcher's fairly small # of postings.]
“The majority of the S.B. is planted (2004-2006) on the most N part of the vyd which is cooler. Clones are a mix of UC Davis (UCD) 1 & Mass selection (MS) on a mix of 101-14, 3309 & Schwarzmann rootstock, with 1/4 of the vines Bordeaux clones BDX 316 & BDX 317, on Riparia Gloire rootstock. Made from the best of the best blocks, this wine is chiefly from the lower yielding sites of the vyd with crops as low as 3.3 tons/acre. The wine was mostly fermented cool with long slow fermentations to retain aroma & fruitiness. A proportion of the blend was aged on yeast lees for an extended period of time to bring texture & creaminess. Another small component of wine was fermented in older barrels. The wine was blended in Oct & bottled in Dec, 9 mos after harvest. 14.0% ABV, 2.8 g/L R.S., 7.5 g/L T.A., & 3.27 pH;” 14,800 cases made & bottled Dec ‘18, 10,000 cases imported.
N: Grass slightly atop tropical frts, with notes of toast?
P: Med body; Very RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) nicely counterbalanced by an acidity which subtly, yet decisively, serves as the face of this into & through the LONG, BALANCED, tangy/swt finish. VERY nicely done for now & through '22? My EXC-/EXC, & I'D certainly listen to pleas for the higher based upon QPR. 92 pts ea The Tasting Panel & Bob Campbell, and 90 ea (@ $17) WE (Pickard, 9/1/19) & WS (Worobiec, 9/30/19) + their #60/Top 100 for '19. [This vendor's $15.99 puts it in the TOP 1/2 of wine-searcher's fairly small # of postings.]
White
2018 A to Z Wineworks Chardonnay Oregon
WAY too cold
“An unoaked™ blend using frt from ≈20 different vyds located across OR: From the verdant Willamette Valley, to the mighty Columbia Gorge, to the high mtn, river valleys of the Rogue & Umpqua AVAs. The individ parcels of frt are harvested separately, pressed gently, fermented coolly in numerous vessels using a variety of yeasts, & aged on light lees until bottling. Malolactic fermentation is intentionally blocked™ to retain freshness.” 38,270 cases made.
N: Notes of butter & sandalwood™, but at least SOMEWHAT restrained?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt/oak™ (approaching threshold R.S.?) counterbalanced by an acidity which stays within hailing distance of the init frt as it morphs into a LONG finish with a very, VERY slight bitterness. Decent for this price pt, but I'd consume it during the next 6-9 mos to short circuit potential problems with bitterness. 13% ABV; My VG+. 90 pts ea WE (12/1/19) with "Best Buy" @ $15 and WS with #58/Top 100 for '19. [This vendor's $13.99 puts it in the middle of wine-searcher's fairly small "pack".]
™Not sure *what* I was sensing, as the winery claims malolactic was blocked *&* the wine saw NO oak.
“An unoaked™ blend using frt from ≈20 different vyds located across OR: From the verdant Willamette Valley, to the mighty Columbia Gorge, to the high mtn, river valleys of the Rogue & Umpqua AVAs. The individ parcels of frt are harvested separately, pressed gently, fermented coolly in numerous vessels using a variety of yeasts, & aged on light lees until bottling. Malolactic fermentation is intentionally blocked™ to retain freshness.” 38,270 cases made.
N: Notes of butter & sandalwood™, but at least SOMEWHAT restrained?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt/oak™ (approaching threshold R.S.?) counterbalanced by an acidity which stays within hailing distance of the init frt as it morphs into a LONG finish with a very, VERY slight bitterness. Decent for this price pt, but I'd consume it during the next 6-9 mos to short circuit potential problems with bitterness. 13% ABV; My VG+. 90 pts ea WE (12/1/19) with "Best Buy" @ $15 and WS with #58/Top 100 for '19. [This vendor's $13.99 puts it in the middle of wine-searcher's fairly small "pack".]
™Not sure *what* I was sensing, as the winery claims malolactic was blocked *&* the wine saw NO oak.
White
2017 Cambria Chardonnay Katherine's Vineyard
WAY too cold
“Clones 4, 76, 96, & Wente from this Vyd of ancient soils with fossilized seashells, shale, limestone, & sand, with fog-swept vines that have endured since the 1970s, and the longest growing season in the state; Barrel aged 6 mos in 100% FR oak (15% new); 13.20% ABV, 0.61 g/100ml T.A., & 3.42 pH;” Some 40,000 cases produced.
N: Toasty, buttered popcorn (almost burned?)
P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish OAK/frt met by a CRISP acidity which pushes the process into & through the LONG, balanced, almost elegant finish with glimpses of a very, VERY slight bitterness from time to time. For now & through '20 (I'm guessing), though sooner rather than later. My VG+/EXC-, arguably the higher for QPR in this style. 91 pts, a "Smart Buy," & #61/Top 100 for '19 WS (Marcus, 2/31/19) @ $22, 90 Dunnuck, & 88 WA. [This vendor's $16.99 puts it towards the top of the bottom 1/2 of wine-searcher's postings.]
“Clones 4, 76, 96, & Wente from this Vyd of ancient soils with fossilized seashells, shale, limestone, & sand, with fog-swept vines that have endured since the 1970s, and the longest growing season in the state; Barrel aged 6 mos in 100% FR oak (15% new); 13.20% ABV, 0.61 g/100ml T.A., & 3.42 pH;” Some 40,000 cases produced.
N: Toasty, buttered popcorn (almost burned?)
P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish OAK/frt met by a CRISP acidity which pushes the process into & through the LONG, balanced, almost elegant finish with glimpses of a very, VERY slight bitterness from time to time. For now & through '20 (I'm guessing), though sooner rather than later. My VG+/EXC-, arguably the higher for QPR in this style. 91 pts, a "Smart Buy," & #61/Top 100 for '19 WS (Marcus, 2/31/19) @ $22, 90 Dunnuck, & 88 WA. [This vendor's $16.99 puts it towards the top of the bottom 1/2 of wine-searcher's postings.]
Red
2018 Loveblock Vintners Ltd Pinot Noir
"B777, B667, B115, Clone 5 (Pommard), & Abel clones from vyds in Central Otago with free-draining, sandy loam over schist alluvium gravels known as Molyneux soils; Once the clones entered the required flavour profile they were either hand harvested or machine harvested with a destemming harvester. At the winery, the fruit was pumped straight to the tank without crushing in order to leave some whole berries & stems. After a 5-day cold soak, the must was warmed & fermentation was spontaneous. The ferment was hand plunged twice daily until dry when it was pressed off. The wine then underwent full malolactic fermentation in tank. After 8 mos of ageing, the wine was stabilised & sterile filtered to bottle." 13.5% ABV, "Dry", 5.3 g/l T.A., & 3.61 pH; 4,500 cases made, 3,500 cases imported.
N: FRAGRANT cherries, poss straws (wild?)
P: LM body; Fairly intense, FOCUSED, almost swtish frt met by a brisk, astringent pucker which somewhat resolves as it morphs into the LONG, TANGY/swt finish with an OCCASIONAL *hint* of very, VERY slight bitterness to the very, VERY fine tannins. NEEDS 12-18 mos, then drinking into '24. Nicely done in a lighter, yet flavorful, style. My EXC-; 93 pts WS & #46/Top 100 for '19 @ $35, and 90 WE @ $30. [This vendor's $22.99 ranks now is as good as any of wine-searcher's current listings.]
Note: 1st tasted 7/27/19
N: FRAGRANT cherries, poss straws (wild?)
P: LM body; Fairly intense, FOCUSED, almost swtish frt met by a brisk, astringent pucker which somewhat resolves as it morphs into the LONG, TANGY/swt finish with an OCCASIONAL *hint* of very, VERY slight bitterness to the very, VERY fine tannins. NEEDS 12-18 mos, then drinking into '24. Nicely done in a lighter, yet flavorful, style. My EXC-; 93 pts WS & #46/Top 100 for '19 @ $35, and 90 WE @ $30. [This vendor's $22.99 ranks now is as good as any of wine-searcher's current listings.]
Note: 1st tasted 7/27/19
1 person found this helpful
Comment
Red
2017 Cristom Pinot Noir Mt. Jefferson Cuvée
“Dijon (113, 114, 115, 667, 777, 828), Pommard, &Wädenswil clones from 21 different Vyd sites, including 60% Estate frt from the Eileen, Jessie, Louise, Marjorie, & Paul Gerrie Vyds; 47% whole clusters of hand-harvested & hand-sorted frt; 100% native yeast fermentations; 1-3 punch-downs/day in 1-7 ton open-top fermenters; Gently pressed in a pneumatic bladder press & moved to barrel by gravity; Undergoes a full malolactic fermentation in barrel; Fined with egg whites, unfiltered: 13.5% ABV, T5.5 g/L T.A., & 3.64 pH; 9,835 cases bottled 9/17 – 9/21/18.”
N: Attractive flowers atop ripe berries, rest tough to parse; Intensity lurking?
P: LM body; NICE, ALMOST swtish frt met by an astringent pucker which evolves into a LONG finish with a TANGY/swtness (60:40) to the firming, dusty tannins. NICE substance for the price! NEEDS 12-24 mos, then drinking into, probably through, '24. My EXC-/EXC, & I'd certainly listen to overtures for the higher based upon the QPR of this vendor's $26.99, which is as good as the BEST of wine-searcher's plentiful listings! 93 pts Suckling (7/2/19), 92 WS (11/30/19) & #73/Top 100 for '19 @ $35, and 91 Vinous (Raynolds, 6/'19).
N: Attractive flowers atop ripe berries, rest tough to parse; Intensity lurking?
P: LM body; NICE, ALMOST swtish frt met by an astringent pucker which evolves into a LONG finish with a TANGY/swtness (60:40) to the firming, dusty tannins. NICE substance for the price! NEEDS 12-24 mos, then drinking into, probably through, '24. My EXC-/EXC, & I'd certainly listen to overtures for the higher based upon the QPR of this vendor's $26.99, which is as good as the BEST of wine-searcher's plentiful listings! 93 pts Suckling (7/2/19), 92 WS (11/30/19) & #73/Top 100 for '19 @ $35, and 91 Vinous (Raynolds, 6/'19).
Red
2015 Gérard Bertrand Languedoc Art de Vivre
Apparently a blend of Grenache, Syrah, & Mourvèdre. 35,000 cases made, 10,000 imported.
N: Slightly closed; Ripe berries slightly atop minerals/earth
P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent PUCKER which pretty much resolves by the LONG, balanced finish with a bitter/SWTNESS (40:60) to the firming, dusty tannins. For now with food, MIGHT improve a bit for 6 mos or so, then drink through '22. Nice in a somewhat roughly hewn style. 14% ABV; My VG+/EXC-. [This vendor's $15.99 is as good as anyone on wine-searcher.]
N: Slightly closed; Ripe berries slightly atop minerals/earth
P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent PUCKER which pretty much resolves by the LONG, balanced finish with a bitter/SWTNESS (40:60) to the firming, dusty tannins. For now with food, MIGHT improve a bit for 6 mos or so, then drink through '22. Nice in a somewhat roughly hewn style. 14% ABV; My VG+/EXC-. [This vendor's $15.99 is as good as anyone on wine-searcher.]
1 person found this helpful
Comment
Red
2016 Poliziano Vino Nobile di Montepulciano
Typically, 85% Prugnolo Gentile [Sangiovese] – 15% Colorino, Canaiolo, & Merlot from vines planted 1-51 years (planted 1965-2015) in soils of clay & silt with some embedded fossils @ 300-420 m elev; Undergoes malolactic "in 6,000-8,000-L FR oak vats; Aged 18-20 mos in used FR oak: 20% in 225-L barriques, 40% in 500-L tonneaux, & 40% in traditional 3,500-L casks, ff'd by 6-8 mos bottle aging;" 16,000 cases made, 2,600 imported.
N: Attractive vanilla atop cherries with notes of flowers
P: LM body; NICE, ALMOST swtish frt met by an astringent pucker which fairly seamlessly works its way into & through the LONG, poss very, VERY slightly puckerish finish with hints of impending swtness to the very, VERY fine tannins. NEEDS through '21 (poss '22?), then drinking into '25. 14% ABV; My EXC-/EXC, but may ALWAYS be wine for acidophiles. 92 pts ea Suckling (11/7/19) and WS (10/31/19) with #54/Top 100 for '19 @ $30. [This vendor's $22.99 puts it in the TOP 20% of wine-searcher's entries.]
Note: Also tasted on 7/6 & 10/5/19 with similar notes.
N: Attractive vanilla atop cherries with notes of flowers
P: LM body; NICE, ALMOST swtish frt met by an astringent pucker which fairly seamlessly works its way into & through the LONG, poss very, VERY slightly puckerish finish with hints of impending swtness to the very, VERY fine tannins. NEEDS through '21 (poss '22?), then drinking into '25. 14% ABV; My EXC-/EXC, but may ALWAYS be wine for acidophiles. 92 pts ea Suckling (11/7/19) and WS (10/31/19) with #54/Top 100 for '19 @ $30. [This vendor's $22.99 puts it in the TOP 20% of wine-searcher's entries.]
Note: Also tasted on 7/6 & 10/5/19 with similar notes.
Red
2017 Substance Cabernet Sauvignon
Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage, including acclaim.
N: Smoke slightly atop RIPE berries with notes of pyrazines; Intensity lurking?
P: Med body; RNDISH entry with NICE, ALMOST swtish, blk cherry frt met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly transitions into a LONG, BALANCED finish with perhaps even a burgeoning elegance & tangy/swtness to the firming, at least somewhat innocuous, dusty tannins. Probably for now with food, but DESERVES/needs through '20, then drinking through '23. VERY nicely done! My EXC-/EXC, the higher for QPR. [This vendor's $13.99 puts it @ the bottom of the TOP quartile of wine-searcher's abundant listings.]
Note: Also tasted on 3/9, 4/20, 4/27, 8/24, & 11/9/19, TNs remarkably consistent with today's, itself QUITE the achievement for a wine produced in THESE quantities!
N: Smoke slightly atop RIPE berries with notes of pyrazines; Intensity lurking?
P: Med body; RNDISH entry with NICE, ALMOST swtish, blk cherry frt met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly transitions into a LONG, BALANCED finish with perhaps even a burgeoning elegance & tangy/swtness to the firming, at least somewhat innocuous, dusty tannins. Probably for now with food, but DESERVES/needs through '20, then drinking through '23. VERY nicely done! My EXC-/EXC, the higher for QPR. [This vendor's $13.99 puts it @ the bottom of the TOP quartile of wine-searcher's abundant listings.]
Note: Also tasted on 3/9, 4/20, 4/27, 8/24, & 11/9/19, TNs remarkably consistent with today's, itself QUITE the achievement for a wine produced in THESE quantities!
Red
2015 Marqués de Murrieta Rioja Reserva Finca Ygay
“80% Tempranillo, 12% Graciano, 6% Mazuelo, & 2% Garnacha from our Ygay Estate vyds, an area of 300 ha @ 320 - 485 m elev surrounding the winery in Rioja Alta; Manually harvested from 9/14 – 10/16/15; The clusters are stripped & gently squeezed. The varieties ferment separately in s/s tanks, with temp control. The fermentation has a duration of 8 days, during which pumping over & punching down operations are regularly carried out. After fermentation, the solid parts of the grape are pressed into vertical presses, through a smooth & slow process that favors the extraction of color & ripe tannins that reside in the skin. Aged 18 mos in 225L AM oak barrels;” 100,000 cases made, 9,067 imported.
N: Toast slightly atop RIPE berries & minerals
P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish, cherry frt met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly evolves into a LONG, BALANCED finish with an intriguing tangy/swtness to the DUSTY tannins. POSS approachable now (with a decant -- & fatty meats?), but deserves/NEEDS through '22, I'm guessing, then EASILY surpassing its 10th. VERY nicely done! 14% ABV; My EXC-, EXC almost a lock... down the line. 93 pts ea WA (6/29/19) & Suckling (8/2/18), 92 Wine & Spirits + Yr's Best Rioja (12/'19) @ $29, 92 WS + "Smart Buy" & #40/Top 100 for '19 @ $29, and 90 WE (9/1/19) @ $29! [This vendor's $19.99 is as good as anyone on wine-searcher!]
N: Toast slightly atop RIPE berries & minerals
P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish, cherry frt met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly evolves into a LONG, BALANCED finish with an intriguing tangy/swtness to the DUSTY tannins. POSS approachable now (with a decant -- & fatty meats?), but deserves/NEEDS through '22, I'm guessing, then EASILY surpassing its 10th. VERY nicely done! 14% ABV; My EXC-, EXC almost a lock... down the line. 93 pts ea WA (6/29/19) & Suckling (8/2/18), 92 Wine & Spirits + Yr's Best Rioja (12/'19) @ $29, 92 WS + "Smart Buy" & #40/Top 100 for '19 @ $29, and 90 WE (9/1/19) @ $29! [This vendor's $19.99 is as good as anyone on wine-searcher!]
Red
2017 Dry Creek Vineyard Zinfandel Heritage Vines
77% Zin, 21% P.S., & 2% Carignane from vines 22-110+ years old & grown in clay loam soils with yields of ≈3-6 tons/acre; "Average 12-14 days in fermenters @ 82-88°F; pumped over twice daily; Aged 14 mos in FR, AM, & Hungarian oak barrels; 22% new oak; 14.8% ABV, 6.3g/L T.A., & 3.69 pH;" 15,000 cases made & released February 2019.
N: Attractively RIPE berries with a floral component?
P: Med, poss LM, body; NICE, ALMOST swtish, cherry frt (approaching threshold R.S.?) met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly works itself into & through the LONG, balanced finish with a tangy/swtness to the firming, fairly unoffensive, dusty tannins. MIGHT work now with hearty fare (BBQ?), but deserves/NEEDS 12-18 mos, then drinking through '24. As with previous iterations, VERY nicely done! My EXC-/EXC, *easily* the higher for QPR. 92 pts & "Editors' Choice" WE (11/1/19), 91 pts WS + their #64/Top 100 for '19, BOTH @ $26, and the ff '19 Contest results: Gold & "Best of Show" @ Zin Challenge, Gold @ Press Democrat N. Coast Wine Challenge, and Silvers @ Sunset Int'l, Critics Challenge, & CA State Fair! [This vendor's now $17.99 puts it @ the bottom of the TOP 1/3 of wine-searcher's postings.]
Note: 1st tasted 6/29/19
N: Attractively RIPE berries with a floral component?
P: Med, poss LM, body; NICE, ALMOST swtish, cherry frt (approaching threshold R.S.?) met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly works itself into & through the LONG, balanced finish with a tangy/swtness to the firming, fairly unoffensive, dusty tannins. MIGHT work now with hearty fare (BBQ?), but deserves/NEEDS 12-18 mos, then drinking through '24. As with previous iterations, VERY nicely done! My EXC-/EXC, *easily* the higher for QPR. 92 pts & "Editors' Choice" WE (11/1/19), 91 pts WS + their #64/Top 100 for '19, BOTH @ $26, and the ff '19 Contest results: Gold & "Best of Show" @ Zin Challenge, Gold @ Press Democrat N. Coast Wine Challenge, and Silvers @ Sunset Int'l, Critics Challenge, & CA State Fair! [This vendor's now $17.99 puts it @ the bottom of the TOP 1/3 of wine-searcher's postings.]
Note: 1st tasted 6/29/19
Closing
I found all of these at LEAST to be "in the ballpark" with respect to the WS's ratings. [Of course, whether or not that qualifies them for the "TOP 100" *is* an ENTIRELY *different* matter.] ;)