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Winebar [4 Whites, 8 Reds, & 9 *shared* bottles] from 02/07/20

Vintage Wines Ltd., San Diego, CA

Tasted February 8, 2020 by srh with 161 views

Flight 1 - Winebar from 02/07/20 (12 notes)

White
2017 Domaine Comtesse de Cherisey Meursault-Blagny 1er Cru La Genelotte France, Burgundy, Côte de Beaune, Meursault-Blagny 1er Cru
"From vines planted in 1946-1955 to the clay, limestone soils of a 3.5 ha monopole just N of Blagny, high on the slope above the village; Direct pressing; Settling of the juice for 12 hrs, then racked directly into 228-L oak barrels; [The % of new oak & the length of aging depend on the vintage.]”

N: CLOSED; Hints of butter, flowers, & earth/minerals?

P: MF body; RNDISH entry with very NICE, ALMOST swtish, applish frt/oak met by an attractively crisp acidity that transitions into a very LONG, balanced, tangy/swt finish with a BIT of very, VERY slight bitterness that I'm guessing SHOULD resolve over the next 12-18 mos, then drink through '24 min. LOTS of substance here! My EXC- presently, but a STRONG candidate for higher down the line. 92-94 pts WA (Kelley); [By all means DO check with this vendor if interested in their *very* COMPETITIVE price!]
White
2018 Tenuta Guado al Tasso (Antinori) Vermentino Bolgheri Italy, Tuscany, Bolgheri
"100% Estate Grown Vermentino planted @ 145-190 ft elev to stony, slightly calcareous soils; Vyd plots were harvested separately & in successive passes from 9/15 - 9/30/18; Grapes were destemmed, lightly pressed, & cooled to allow for natural separation of the juice from the skins. The resulting juice was racked into temp-controlled s/s tanks for fermentation @ 61° F; Bottled in Jan ’19,” 2,800 cases imported.

N: Attractive FLOWERS with notes of minerals

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) counterbalanced by an acidity which sets the parameters into & through the LONG, balanced, tangy/swt finish with an OCCASIONAL *glimpse* of very, VERY slight bitterness that SHOULD be a + with food. Nicely done for now & through '21. 12.5% ABV; My VG+/EXC-. 89 pts WS (Sanderson, 10/31/19). [This vendor's $19.95 puts it in the TOP quartile of wine-searcher's postings.]
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White
2017 Azienda Agricola Cornarea Roero Arneis Italy, Piedmont, Alba, Roero
"100% Arneis from an 11.5 ha vyd of E, SE, NE, & W exposures @ 280 m elev planted in 1975-1977 to soils of sand & ferrous clay that are rich in magnesium; 8/8.5 tons/ha ave yield;”

N: Slightly closed; Flowers atop honey?

P: MF body; Very RNDISH entry with NICE, ALMOST swtish frt (threshold R.S.?) braced by an almost puckerish acidity which morphs into a LONG, crisply tangy/swt finish with OCCASIONAL hints of a very, VERY slight bitterness that SHOULD not be an issue with food. For now & with the substance to drink through '21. Interestingly done! My EXC-, & one COULD make an argument for EXC based upon QPR for an off the beaten path Piemonte wine sometimes referred to as "white Barolo". [I saw no other source with which to compare this vendor's $17.95.]
White
2016 Patz & Hall Chardonnay Dutton Ranch USA, California, Sonoma County, Russian River Valley
"100% Whole-cluster pressed & indigenous yeast fermentations; Sur lie aged with weekly stirring: 100% malo-lactic fermentation in barrel; 100% Burgundian FR oak barrels (35% new; 65% 1-2-year old);" 10,051 cases released Aug 2018 @ $44 sugg retail;

N: Closed; BUTTER with notes of toast, lemons with addt'l swirling?

P: MF body; Very RNDISH entry with nice, ALMOST swtish OAK/frt firmed by an acidity which morphs into a LONG, balanced, tangy/swt finish with an OCCASIONAL *hint* of a very, VERY slight bitterness that I don't see as a problem given the age of this. For now & into '21. My VG+/EXC-, most certainly the higher for lovers of oak, which this DOES manage to pull off with at aplomb. 14.5% ABV; 95 pts Dunnuck, 93 Wine & Spirits, and 91 ea WA, WS, & WE @ $44. [Check with this vendor if interested in their COMPETITIVE price.]

Note: 1st tasted on 6/22/19, when I felt notable < certain 'bout it than I did today.
Red
2018 Frederic Esmonin Pernand-Vergelesses Les Boutières France, Burgundy, Côte de Beaune, Pernand-Vergelesses
N: Choc atop RIPE berries? Intensity lurking?

P: MF body; Very RNDISH entry with NICE, ALMOST swtish frt (threshold R.S.?™) met by an astringent PUCKER which stays in contact with the init frt as it transitions into a LONG, very, VERY slightly puckerish finish with a distinct swtness to the dusty tannins. Far from a "classic" Burg, this NEEDS through '21, poss '22, then drinking through '25? At least somewhat reminiscent of a style I'd associate with CA's Santa Lucia Highlands? My VG+/EXC-, which could well wind up being an underrate -- particularly given the relatively low fare for this lieu ditz! [Check with this vendor if interested in their very COMPETITIVE price.]

™FYI, I recollect reading a couple of things re the '18 Burgundies [was it from Jancis Robinson?] that might be apropos for this bottling. 1st, it was a VERY ripe vintage that *might* benefit the so-called "lesser" AOCs/village wines > the pricier stuff. 2nd, vintners had to be VERY careful not to harvest *too* late. As to the latter, while 2 > experienced tasters weren't as far along as I that this might have threshold R.S., neither would they definitively rule it out.
Red
2017 Domaine Louis Boillot et Fils Volnay Les Grands Poisots France, Burgundy, Côte de Beaune, Volnay
"Estate grown wine from vines 55+ yrs old; Destemmed; Aged in a moderate % of new barrels;”

N: Closed; Smoke atop earth, poss ripe berries?

P: MF body; Rndish entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by a bit of astringent PUCKER which changes little as it seamlessly evolves into a LONG, balanced finish with a TANGY/swtness (65:35) to the FAIRLY unoffensive, firming, very, VERY fine tannins. Deserves/NEEDS 12-18 mos, then drinking through '24. 13% ABV; My EXC-. 90+ pts John Gilman (11-12/’18), 88-91 Burghound (1/15/19), 88-90 WA (1/31/19), 86-88 Vinous (Martin, 1/15/19), & 16.5/20 Jancis Robinson (1/8/19). [This vendor's $49.95 is $3 < wine-searcher's lowest.]
Red
2017 Fattoria di Fèlsina Berardenga Chianti Classico Italy, Tuscany, Chianti, Chianti Classico DOCG
Typically, "100% Sangiovese planted in quartzitic blue-grey sandstone mixed with sand strata, calcareous alberese mixed with alluvial pebbles @ 350 – 420 m in elev NE of Siena, in the commune of Castelnuovo Berardenga, on the S border of the Chianti Classico zone; After the quality-selected clusters are destemmed & pressed, the must is fermented & macerated in s/s for 12-15 days at 28°C & 30°C, with programmed punchdowns & daily pumpovers. In Mar-Apr the new wine goes into medium-size Slavonian oak barrels, & a small % into 2x & 3x used oak barrels; After 12 mos of maturation, the final blend is assembled, bottled, & ages in glass a min of 3 mos.” 23,333 cases produced.

N: CLOSED; VANILLA atop ripe berries & earth?

P: Med body; Rndish entry with NICE, ALMOST swtish frt met by an astringent pucker which morphs into a LONG, VERY slightly puckerish finish with hints of eventual swtness to the very, VERY fine tannins. NEEDS through '23, then should at least approach its 10th. 13.5% ABV; My EXC-/EXC. 95 pts Suckling (4/’19), 93 & “Editors' Choice” WE (4/1/20) @ $28, 92 pts WS (12/’19), 91+ WA (Larner, 9/’19), 90 ea Vinous (Galloni, 8/’19) & Decanter (2/’19), and 16.5/20 Jancis Robinson (Speller, 2/11/19)! [This vendor's $21.95 puts it in the TOP 1/3 of wine-searcher's numerous listings.]
Red
2018 Château Thivin Brouilly Reverdon France, Burgundy, Beaujolais, Brouilly
"From vines ave 45 yrs of age grown in the pink granite & sand of the Reverdon sector of Mont Brouilly, an area known for producing wines of great finesse. E sun exposure on a moderate slope, facing Mont Brouilly;” Typically, “Whole cluster fermentation during 8 days, raised in concrete tank for 8 mos™;" ™Although, per the importer THIS vintage "was raised in s/s cuves before bottling."

N: Clsd; RIPE straws/red rasps, poss what many refer to as bubble gummy; Intensity lurking?

P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly works its way into & through the LONG, balanced finish with a tangy/SWTNESS (45:55) to the few, relatively innocuous, dusty tannins. NEEDS/deserves through '20, then drinking through '23? Riper than I'd prefer. 13% ABV; My VG+/EXC-. 93 pts The Wine Front (Bennie, 7/24/19), 92 Vinous (Raynolds, 10/1/19), & 91 WA (Kelley, 8/’19). [This vendor's $21.95 is $1 < wine-searcher's lowest.]

Note: For my palate not on the same level as their slightly > expensive Côte de Brouilly, which I tasted on 10/26/2019.
Red
2016 Patz & Hall Pinot Noir Sonoma Coast USA, California, Sonoma County, Sonoma Coast
"Frt from 13 small, independently family-owned vyd sites; Multi-yeast fermentations (native yeast, ff’d by cultured yeast); 10% whole cluster added; 100% malolactic fermentation in 100% Burgundian FR oak barrels (45% new & 55% 1-2-yr old); 21,708 cases bottled unfiltered & released June ’18 @ $48 sugg retail."

N: Slightly closed; RIPE straws, blk cherries

P: MF body; Very RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG, *poss* very, VERY slightly puckerish finish with notes of swtness to the innocuous, yet firming, dusty tannins. For now IF the ending acidity is not a problem for you; Otherwise cellar 12-18 mos, & drink into '24? 14.2% ABV; My VG+/EXC- in a ripe style, VERY arguably the higher *if* that's your preferred style &/or for QPR. 93 pts ea Dunnuck (6/14/19) & WE + “Editors' Choice” (2/1/19) @ $48; 90 ea Wine & Spirits (2/1/19) and WE (11/30/18). [Check with this vendor if interested in their very COMPETITIVE price.]
Red
2017 Tenuta Guado al Tasso (Antinori) Bolgheri Il Bruciato Italy, Tuscany, Bolgheri
"C.S., Merlot, & Syrah planted to stony, slightly calcareous soils in the heart of the Bolgheri amphitheater @ 145 - 190 ft elev; Upon arrival in the cellars, the grapes were destemmed & given a soft pressing. The fermentation & period of skin contact between the wine & the skins took place in temp-controlled, s/s tanks & lasted 10-15 days @ 82° - 86°F. (A part of the Merlot & Syrah musts was fermented @ lower temps to better conserve their varietal aromas.) The malolactic fermentation took place partly in small oak barrels & partly in s/s, being completed, for each & every variety, by the end of the yr. The C.S. was then blended together with the Merlot & Syrah, and the resulting wine put back into small oak barrels where it reposed for 7 mos before being bottled & aged an addt’l 4 mos before release.”

N: CLOSED; RIPE berries (plums?)

P: MF body; RNDISH entry with NICE, ALMOST swtish 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 a TANGY/swtness to the firming, but fairly unoffensive, DUSTY tannins. NEEDS 1-2 yrs, then drinking through '25? Nicely done! 14% ABV; My EXC-/EXC, the higher arguably for QPR? 93 pts Suckling, 91 WA, & 90 Falstaff Magazin (8/29/19). [This vendor's $23.99 puts it in the TOP quartile of wine-searcher's numerous listings.]
Red
2017 Domaine les Pallières Gigondas Terrasse du Diable France, Rhône, Southern Rhône, Gigondas
"Low-yielding 90% Grenache, 5% Mourvèdre, & 5% Clairette (ave 45 yrs old) from the red sandy clay, limestone, & scree soils of the higher altitude lieux-dits Poncet, Thomas, Les Pallières, & Terrasse du Diable;” Typically, “Traditional fermentation lasts 25-30 days in temp-controlled cement cuves & wooden vats; Wine ages in cuves for 10 mos, then in foudres for 12 mos; Bottled unfiltered & released 2 yrs after the harvest;”

N: Closed; Garrigue, dk frt, poss pyrazines?

P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG, balanced finish with a tangy/swtness to the dusty tannins. NEEDS through '20, then drinking through '23 min. 14.5% ABV; My EXC-. 94 pts ea Suckling & Dunnuck, 92-94(+) WA, 91-93 WS, 17/20 (cask) Jancis Robinson (Hemming, 10/19/18), and 3*(*)/5* drinkrhone.com (10/’19)! [This vendor's $28.95 is a SHOCKING $11 < wine-searcher's 2 postings!]

[Note: The Brunier family purchased this estate in 1998, reinvigorating it.]
Red
2017 Stag's Leap Wine Cellars Cabernet Sauvignon Artemis USA, California, Napa Valley
"95% C.S., 4% Merlot, & 1% Malbec, harvested 9/9 – 11/1/17 from a unique collection of independent growers including: 33% Atlas Peak District; 11% Battuello Vyd in St. Helena; 10% Arcadia Vyd in Coombsville; 8% Twin Creeks Vyd in Wooden Valley, & a small amount from S.L.V. & Fay; Aged for 16 mos in 43% new oak (38% FR & 5% AM), the balance in older FR & AM oak; 14.5% ABV, 0.50 g/100ml T.A., & 3.83 pH; Released Jul ’19 @ $75 sugg retail;”

N: Closed; Berries (blk cherries?), earth, probably choc, with poss notes of flowers?

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays in contact with the init frt as it fairly seamlessly transitions into a LONG, BALANCED finish which already shows an ELEGANT tangy/swtness to the quite innocuous, yet still firming, dusty tannins. Approachable now, but DESERVES through '20, poss '21, then drinking into '25? My EXC/EXC+, & if one is able to find it discounted, *nice* QPR for this pricey AVA. [Check with this vendor if interested in their COMPETITIVE pricing.]
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Flight 2 - Shared Bottles from 02/08/20 (9 notes)

Red
2016 Casta Syrah Tinta Mexico, Baja California, Valle de Guadalupe
Claudia y Arturo, MIL gracias for sharing this with me! :)

N: Slightly closed; RIPE berries with something I can't quite ID (menthol?); Poss undertones of pyrazines?

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (threshold R.S.?) met by an astringent pucker which transitions into a LONG, very, VERY slightly tangy finish with a bitter/swt (55:45) choc note to the dusty tannins. For now with food, might improve for 6-18 mos, then drinking into '24? Nicely done. My VG+/EXC-.
Red
2017 Casta Cardon Casta Mexico, Baja California, Valle de Guadalupe
Claudia y Arturo, MIL gracias for the opportunity to taste this! :)

"A blend of Syrah, C.S., & Mourvèdre; Aged 14 mos in AM oak;" 13.9% ABV

N: Closed; Choc, spice, ripe berries, poss pyrazines? Intensity lurking?

P: MF body; RNDISH entry with NICE, ALMOST swtish frt (suspect threshold R.S.) met by an astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG, balanced finish with a TANGY/swtness (60:40) to the innocuously firming, dusty tannins that belie the early P -- & would likely make this appealing to a wider audience. For now & through '23, poss '24. VERY nicely done! My EXC-/EXC;
Red
1970 Château Batailley France, Bordeaux, Médoc, Pauillac
Dr. Tom, 'twas SO *thoughtful* of you to save some of this for me! :)

Decanted ≈90 min before I tasted it

5th Growth; Likely at least somewhat along the lines of 70% C.S., 25% Merlot, 3% C.F., & 2% P.V.; Per the bottle, 12% ABV;

N: SMOKE, earth, tobacco, leather, cherries way underneath?

P: Med body; RNDISH entry with NICE, ALMOST swtish "frt" counterbalanced by a lovely acidity which seamlessly transitions into a LONG, tangy/swt finish. LOVELY stuff for *NOW* (*poss* even with lighter entrees?) & through '21. My EXC/EXC+, but one probably NEEDS to be appreciatively accepting of older wines. 84 pts WS (5/15/93) & 82 WA (12/31/97).
Red
1994 Livingston Moffett Cabernet Sauvignon Stanley's Selection USA, California, Napa Valley
A *heartfelt* THANK you to the friend who made tasting this possible! :)

N: Attractive vanilla slightly atop RIPE berries with notes of pyrazines

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 evolves into a LONG, balanced finish with a tangy/swtness & a very, VERY slight bitterness (an asset with food) to the few, unoffensively firming, dusty tannins. For now (NO *reason* to cellar further) & at least into '24? SHOULD work with food (lighter fare?) for most of that. VERY nicely done! My EXC+; 84 pts WS (5/15/97).
Red
2003 Chateau Montelena Cabernet Sauvignon The Montelena Estate USA, California, Napa Valley, Calistoga
THANK you for sharing this LOVELY wine, Michael! :)

≈1 hr decant

“98% C.S. & 2% C.F. harvested 9/21 – 10/29/03; Aged 22 mos in 100% FR oak (25% new); Bottled Dec ’05, released Mar 07;”

N: VANILLA atop pyrazines, with notes of tobacco/leather?

P: Med body; RNDISH entry with very NICE, ALMOST swtish frt met by a BIT of astringent pucker which DOES remain into & through the LONG, beautifully BALANCED, very, VERY slightly tangy swtness with an elegant swtness to the unoffensively firming, dusty tannins. For NOW (I'd not expect further improvement) & drinking through '22, poss '24? My EXC+/Exceptional- (94-97/100 using that metric). 93+ pts WA (12/’06), 91 Vinous (Tanzer, 6/’06), & 87 WS (10/’07). [As of mid Feb '20, wine-searcher still shows several sources from $75-$200].
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Red
2016 Domaine de la Charbonnière Châteauneuf-du-Pape Cuvée Spéciale Les Hautes Brusquières France, Rhône, Southern Rhône, Châteauneuf-du-Pape
Dr. Phil, THANK your for allowing me the opportunity to retaste this! :)

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

N: Slightly closed; Garrigue with notes of blkberries

P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it works its way into & through the LONG, balanced finish with a potential elegance to the bitter/SWT, dusty tannins. NEEDS 12-18 mos, then drinking into '25? Nicely done! 16% ABV; My EXC. [This vendor's $55.95 is now $4 < wine-searcher's lowest posting.]

Note: 1st tasted on 10/5/19
1 person found this helpful Comment
Red
2007 Edward Sellers Vineyards and Wines Syrah USA, California, Central Coast, Paso Robles
THANK you for sharing this wine from your cellar, Ed! :)

N: Earth with notes of berries (raisins?), the earth dominating

P: LM, poss Med, body; NICE, ALMOST swtish frt (approaching threshold R.S.?) met by a bit of astringent pucker which stays within hailing distance of the init frt as it seamlessly morphs into a LONG, BALANCED finish with an attractive tangy/swtness to the few, firming, relatively unoffensive, dusty tannins. For now & drinking through '23, likely with food for all of that. VERY nicely done! 14.9% ABV; My EXC/EXC+.

Note: As of 2013 or so this winery apparently closed, the tasting room being taken over by J. Dusi.
Red
2017 Tenuta Guado al Tasso (Antinori) Bolgheri Il Bruciato Italy, Tuscany, Bolgheri
THANK you for sharing this, Frank! :)

Note: Same vintage, same shop, but a DIFFERENT bottle from that tasted earlier

N: Closed; RIPE frt (plums?) with undertones of vanilla

Med body; Rndish entry with NICE, ALMOST swtish frt 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, dusty tannins. NEEDS through '21, then drinking through '25 min? 14% ABV; My EXC-/EXC, the higher arguably for QPR?
Red
1995 Ravenswood Zinfandel Monte Rosso Vineyard USA, California, Sonoma County, Sonoma Valley
I *do* APPRECIATE you having shared different vintages of the Monte Rosso Zin, José! :)

N: Eucalyptus, brown sugar atop mulled, dk cherries, but with notes of earth/leather?

P: Med body; RNDISH entry with very NICE, ALMOST swtish frt met by a bit of astringent pucker which quite resolves by the LONG, impeccably BALANCED finish with a LOVELY tangy/swtness to the firming, but quite unoffensive, dusty tannins. An IMPRESSIVE wine for now & through '23, I'd guess. My EXC+/Exceptional-; 83 pts WS (12/15/05).
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