11/21/2023 - ddamron wrote:

Bottled the 2023 Domaine Damron Oma's Peach Wine, Anniversary Cuvee Lot 15 this week.

This Lot I used 15pounds of sugar in an experiment with the other Lot being 10. This additional sugar clearly made more alcohol and the wine packs a major punch. 17% maybe? But the wine has a great nose and more peachy on the palatte on bottling.

11/21/2023 - ddamron wrote:

Bottled the 2023 Domaine Damron Oma's Peach Wine, Anniversary Cuvee Lot 10 this week.

This Lot I used 10 pounds of sugar in an experiment with the other Lot being 15. This wine is much dryer and less sweet/rich on the palate on bottling. It drinks more like a dry white wine.

7/26/2023 - ddamron wrote:

The 2023 Daisy's Strawberry Wine is my best effort yet for this wine. Sweetening the wine to taste at the end of the project really helped and the flavors of this one are more nuanced. Great, fresh nose on the wine and a bit heavy on the palate for my second bottle. Alcohol on this one is high. Oxidation got to the wine early on and all the bottles are orange lol. But tastes great.

7/9/2023 - ddamron wrote:

Duke just had to have a wine... so I present "Duke's Blueberry Wine"... This was an interesting endeavor. After the Peach and Strawberry wines I thought I knew enough of what I was doing in that I needed to sweeten this one before bottling. The juice tasted great. Light, refreshing, beautiful blue, and just sweet enough. The problem... a month or so after bottling I had these babies lined up on a main shelf in my new wine cellar and they decided to start exploding on me. Crazy how almost the entire bottle just bubbled out. I finally learned that I needed to add Potassium Sulfate to the wine when I bottled it if I was sweetening (adding sugar) to the wine. The PS kills the residual yeast (along with the campden tablets) and thus keeps the bottles from blowing up. A real mess... lol. Laughing now but not at the time. the juice tasted great and I'm looking forward to the 2023 that is fermenting right now.

7/9/2023 - ddamron wrote:

This wine is.. just bad... I have had a few bottles and continue to open them assessing their progress or lack there of. It was certainly a hodgepodge effort as I used multiple 1 gallon glass jugs for fermentation. I have still drank much of every bottle I've opened though loving it like an ugly child and well, sadly embracing it like a dead baby. Keeping hope alive and there isn't much left here. Good lessons learned though.

7/9/2023 - ddamron wrote:

This was the first vintage of "Oma's Peach Wine". I think I didn't add enough water for this first vintage thus the wine was incredibly dense and alcoholic. Think 25%... LOL. Sauterne like in its viscosity and intensity the peach flavor was uber pronounced and Oma loves it. Showing beautifully still two years later as of this note only 5 bottles left. Oma wants more but I want to keep a few around to see how it ages!! For my 2023 I think I'm going to try to have one batch that tries to replicate this one for her while making the other that is much more accessible. For my first try I was very proud of this. Great color and packs a punch.

7/9/2023 - ddamron wrote:

The wine is beautiful in the glass and much more of a "wine" than the 2021 blockbuster. Probably half the alcohol - 13% and easy on the palate. Just bottled a few months ago (late for this vintage) as I froze the fruit and did it this spring. Hopefully it will get much better in the bottle. Oma liked it but prefers the 2021 as it was much sweeter.

10/19/2021 - ddamron wrote:

Dreary Columbus Day in Great Falls but brightened up a bit by a new family pet fish acquisition - “Raspberry Rosie Damron”. Celebrated by opening the 2018 Talley Chardonnay and pairing with shrimp pasta. I haven’t had an intense buttered popcorn chardonnay in a while so this was a fun one especially since they usually are so oaked as well. This one isn’t. The wine was more floral and silky with lemon curd sitting on the palate with a soft finish. Megan said it was “eh” but I liked it a lot. -DD93

10/19/2021 - ddamron wrote:

Wonderful lunch today at my favorite Spanish restaurant in Washington DC celebrating a successful project for a client. We drank a couple bottles of rosé that paired perfectly with the Serrano ham and sardines. The 2020 Flor de Muga Rosé is a favorite year in and year out with intense notes of peaches and nectarines with a sharp crisp dry palate and oxidative finish. Delicious wine. -DD92. We also enjoyed the 2020 Bodegas Y Vinedos Raul Perez Leon Rosado "Arrotos Del Pendon". This wine was a first for me as I’ve never heard of the grape - 100% Prieto Picudo. Perhaps a first for the winemaker as it’s their inaugural vintage. The varietal is said to deliver deeply colored wines and wow does it. The wine looks like fruit punch in the glass. It drinks like a light red and has a round body and mouth feel with chewy violets, cherries and strawberries with a little bit of smoke on the finish. This rosé is very unique and very impressive. I’ll be seeking this one out. -DD92

10/19/2021 - ddamron wrote:

Beautiful crisp fall weather in Great Falls enjoying a fun afternoon bottling Daisy’s Strawberry wine, watching our Cowboys and dining on Megan’s decadent gumbo. The 2019 Caterwaul Napa Cabernet Sauvignon was like an overtime Cowboys touchdown on the palate with an explosion of concentrated cassis, black currant and blueberry with the addition of some coconut, graphite and cedar. Rich and sweet but not quite jammy. Balanced as the cowboys offense but lacks a single penalty. An amazing QPR for Napa. -DD94

10/19/2021 - ddamron Does not like this wine:

Opened the 2019 A.A. Badenhorst "Curator" Red Blend Swartland with some leftovers after an initial glass of Rosé and frankly it was a bad transition. A blend of Shiraz, Mourvèdre and Cinsault the wine is priced a bit high for $10. I’m thinking $3. Cherry, strawberry and smoke on the nose with a steely finish that makes you wonder if you have covid. I feel bad for the winemaker here because you sense they are trying but truthfully they should feel sorry for me having to drink this stuff. Your life immediately improves when you spit this out. -DD83

10/8/2021 - ddamron wrote:

On my own tonight so that means leftovers and a focus on minimal effort for dinner. Decided to pull a Cab that would be good on its own and scored with the 2014 Paul Hobbs Cabernet. This isn’t their Beckstoffer cuvée but wow was it good. Probably the most pure expression of creme de cassis on the nose that I’ve experienced in a long time. Graphite, cedar, licorice, wet slate and a nice black tea note on the palate that blends into a long, elegant, complex finish. The wine really evolved in the decanter over a few hours unencumbered by spousal pours. Channeling George Carlin when he said I’ve never had a 10 but I’ve had 5 twos… I’d rather have 7 of these bottles than one bottle of Beckstoffer. Great QPR considering. -DD96

10/8/2021 - ddamron wrote:

My first experience with Plumpjack was at Cafe Milano in Washington DC. I remember the night years ago when I was perusing the wine list and shocked at the prices. Everything seemed to be $200 plus and I was sweating it. Plumpjack saved me. (Funny side story is recently former President Bill Clinton slid into the table next to me with a very attractive blonde woman - but I digress). I wasn’t impressed with the Plumpjack then and I’m still not today. Primary fruit on the nose with cherry and plum being very pleasant. Nothing on the palate - muted... Megan liked it however saying it’s not complex but good. She didn’t know the cost btw. So did my man JD who rated it 95 and said it was a “great value”. Come on Jed??? This is a hard no for me at $70 or even $30. Bye Felicia. -DD88

10/6/2021 - ddamron wrote:

Beautiful night in Great Falls and baked Salmon and salad on the Loggia was wonderful. Decided to pair the meal with a beautiful quaffer Pinot Noir and had great success. The 2019 Martin Ray Sonoma Coast Pinot Noir is amazing at around $20. Raspberries and strawberries on the nose with a bit of spice. Soft tannins with some vanilla, cherry and a bit of earth on the mid palate. Not a complex wine but sometimes it’s okay just to be pretty and drinkable - and this wine is just that. -DD90

10/6/2021 - ddamron wrote:

Notes of cedar, pencil lead, crushed rocks, tobacco, and candied floral fruit with a bit of smoke. The acidity is perfect and the the finish is close to a minute. Tannins are pure silk. Beautiful bricking on the wine that is age appropriate. There is nothing better than a mature Bordeaux from a great estate. -DD96

10/6/2021 - ddamron wrote:

Also opened the 2019 Ravines Cabernet Franc from the Finger Lakes in upstate New York. Fruit forward with spicy tannins. Some pepper on the finish. Balanced effort and was delicious. I’m continually impressed by the advancing quality of wines from this region. -DD91

10/6/2021 - ddamron wrote:

Hamburger night at Domaine Damron after a scorcher here in Great Falls. Decided to open up the 2014 Hammell Wine Alliance True Believer a beautiful Rhône Ranger wine from Chris Hammell. Dried herbs, blueberry/blackberry, dark fruits. The Viognier and Rousanne addition really makes a difference on the finish that is quite pleasant. Needs a couple hour decant to really shine. Great paring with the burgers and half smokes. -DD94

10/6/2021 - ddamron wrote:

Chill Saturday evening enjoying some family time, making some peach brandy and ordering in some Sushi. Decided to open the 2018 Fingers Crossed White in anticipation of their new release at the end of the month. The wine paired exceptionally well with the sushi and the latest episode of Ted Lasso - Want to feel good about humanity? Watch that show. The Fingers Crossed is a stunning Rousanne wine with the addition of Chardonnay and Viognier. Intense notes of mango, peach, quince jelly, pineapple, and a hint of minerality. The mouthfeel is this viscous honeysuckle that sticks to the mid palate and finishes with creme brûlée. Amazing wine. I’d love to pair this with a Beaucastel Blanc next time around. -DD99

10/6/2021 - ddamron wrote:

Taco Tuesday tonight at Domaine Damron and we were enjoying some Rosé when I remembered I had a Venison Steak marinating in the fridge that was leftover from the weekend. After a quick few minutes on the grill -problem solved. However the rosé wouldn’t cut it so I popped and poured the 2017 Mascota Vineyards Unanime Malbec. I don’t drink much Malbec as I guess I just go so tired of the pedestrian plonk I always had to drink (or just offered) at cocktail parties pre pandemic. Huge nose of black cherries, plums, vanilla and figs. A ripe, juicy and moderately complex wine with long finish. Paired beautifully with the venison. I’m not a fan of Suckles wine scores (especially when they are on the capsule) but he got this almost right with a 94 rating. -DD92

10/6/2021 - ddamron wrote:

King Crab and Seafood Pasta on the menu tonight and decided to open up a 2019 Giovanni Rosso Etna Bianco. The sweet meat of the King Crab paired so well with crisp delicate nose of citrus and a mineral laden mid palate with stone front and buttery. -DD93. Also opened the 2019 Wild Bee Chardonnay which surprisingly, as Megan noted, had less butter on the palate then the Etna Bianco. This wine has beautiful notes of green apples, acacia flowers, lemon and cedar. Dry, medium finish with great acidity that matched the Etna Bianco. -DD92

10/6/2021 - ddamron wrote:

A good steak screams for a good cab and we found a perfect match tonight with the 2016 K Vintners The Creator. Another Walla Walla bruiser that comes in a bottle so heavy you could use it as a sledgehammer. It has a nose of black and blue fruit - with some funky green notes that blew off after an hour. Some tobacco and minerals on the mid palate. I love this wine but then I don’t. I don’t have any other bottles of this wine but if I did I’d open the next one in 5 years as I think it’s in a weird spot right now. -DD94

10/6/2021 - ddamron wrote:

Give me a great Paso Robles red blend that has a name that captures the national zeitgeist of its homeland and a prize fighting night on TV - that’s a great Saturday night at Domaine Damron. The 2018 Dao “The Pessimist” was just delicious with burgers and chicken wings. I don’t know why but I was surprised that this $20 quaffer delivered so much of an executed punch. It reminded me of Pacquiao in his early days. The majority of the blend is Petite Sirah so typical to its nature it just bullies the palate with loads of black currant, smoke, meat and dark chocolate. The nose is just beautiful primary black fruit with some cherry and raspberry notes. -DD92

10/6/2021 - ddamron wrote:

hicken Picatta on the menu this Monday evening and it paired exceptionally well with the 2016 Domaine Guerrin, La Maréchaude, Mâconnais, Pouilly-Fuissé. Dried apricots, honey, citrus, butter, apples and peaches on the nose with a creamy mouthfeel. The palate is much of the same with a bit of oak on the finish. Fresh acidity. Beautiful Burgundy. -DD90 Also opened the 2018 Frogs Leap Sauvignon Blanc. -DD88

10/6/2021 - ddamron wrote:

Chinese food tonight with a broad selection of sushi, peking duck and other various dishes made me think Burgundy….. I pulled the 2015 Aloxe-Corton 1er Cru “Clos Du Chapitre” Domaine Follin-Arbelet. This wine is spectacular. Cherry, tobacco, vanilla, caramel, earth, and dark chocolate on the nose… the fruit skates on the mid palate like an olympic gold medalist. Silky tannins just enrich the mouthfeel with just a hint of oak. -DD94

10/6/2021 - ddamron wrote:

Decided to open the 2007 Saxum Heart Stone Vineyard tonight as I had the proper amount of hours (3) to decant and it was flat out epic. Blackberry, black cherry, black currant, smoked meat, vanilla on the nose with kirsch and black pepper on the palate. I’m always amazed how well Saxum disguises the alcohol in their wines until it hits you in the head midway through the meal. Megan thought the wine still a bit tight but from this Philistine’s point of view this Syrah just couldn’t be any better. Dayum this is good juice. -DD100

10/6/2021 - ddamron wrote:

We shared the 2020 Brotte Chateauneuf du Pape Les Hauts de Barville Blanc. This Grenache Blanc was as beautiful as the weather and refreshing paired with Caesar Salad. Lemon curd, crisp apple, pear, honeysuckle notes with white peaches and cream on the mid palate. Herbaceous floral and full bodied - this wine is a great QPR that I’ll be seeking out. -DD93.

10/6/2021 - ddamron wrote:

Shrimp Salad detox after a fun weekend in Charleston and decided to open up something light and refreshing. The 2016 Servin Montee de Tonnerre 1er Cru was on the menu and it didn’t disappoint. Huge nose of orange oil taps you gently on the nostrils with some white flowers, pears and peaches with some honey sitting on the mid palate. Orange oil was so significant that Megan asked if we were drinking an “Orange wine” 😊. Crisp citrus and good minerality – this is what Chablis should taste like at an excellent QPR. -DD93

10/6/2021 - ddamron wrote:

decided to open the 2011 Beaucanon Cuvée Louis Cabernet Franc, Napa Valley. Initially I enjoyed this wine - perhaps pre-game excitement. However after a few more sips things turned. Blueberry and plum notes are nice but the tannins are so intense it reminds me of Proverbs 5:4 - for all you Bible Scholars out there. "but in the end she is bitter as wormwood, sharp as a two-edged sword." Yeah, I just went Biblical on this wine. 😂. It’s as unbalanced as the kicker for the Dallas Cowboys. The alcohol level dulls the pain tho. -DD88

10/6/2021 - ddamron wrote:

The 2009 Chateau Rayas - Pignan Chateauneuf Du Pape was like eating an alcoholic piece of strawberry pie. Sweet red fruits, tobacco, vanilla, and herbs on the nose with a silky tannins and long finish. -DD94.

10/6/2021 - ddamron wrote:

The 1997 E. Guigal "La Landonne" Cote Rotie was is another dynamo from the northern rhone that was singing. Ripe blackberries, tobacco, smoke and leather notes with elegant mouthfeel. Stunner. -DD97

10/6/2021 - ddamron wrote:

Second flight of reds was a winner with the 2015 Realm “Moonracer” Cabernet hitting on all cylinders. Dark black fruit with cinnamon, star anise, graphite and spice box on the nose that just doesn’t quit with its complexity. Luxurious finish. Everything you want in a Napa Cab. -DD97.

10/6/2021 - ddamron wrote:

The 2014 Peter Michael "Point Rouge" Knights Valley Chardonnay was just as spectacular. Citrus notes with a distinct honey element along with some hazelnuts and buttered popcorn. Brilliant long finish. -DD97.

10/6/2021 - ddamron wrote:

The 2016 Domaine Francois Raveneau Chablis Vaillons was a treat as it was my first Raveneau. Dayum this is good Chablis. People often speak of its “precise” minerality and it had this in spades with peaches, pear and baked apple notes with a creamy finish in a very dry wine. -DD97

10/6/2021 - ddamron wrote:

A beautiful day calls for an amazing flight of white wines. The 2012 Marcassin Chardonnay is perfection. Lemon, pear, yellow apple, mango and honeysuckle on a bed of limestone that coats the mid palate with a viscosity that’s refreshing sweet but not cloying. American Montrachet. -DD100.

10/6/2021 - ddamron wrote:

Cristal 2006 or 2012? That is the question…. Tasted the 2006 and 2012 Louis Roederer "Cristal" Brut Champagne the other day for this latergram. The consensus from these split pinot noir / chardonnay cuvées was that the 2006 is singing and preferred right now but the 2012 is what you want to stock the cellar with. - DD98, DD97.

10/6/2021 - ddamron wrote:

When my son Duke grows up I’m going to tell him about how his pediatrician scared Megan into going to a specialist because his head measured 200 plus percentile for a nine month old. His head is so big his body doesn’t get wet when it rains. Just like Daddy. 😂. Results were just fine - we are blessed - so time to drink a good wine to celebrate. We weren’t let down by the 2017 Domaine Charles Audoin Marsannay Les Favieres. Outstanding value Burgundy. Red cherries, raspberries, black olives, asphalt with notes of mushrooms and earth on the mid-palate. A complex wine that’s screaming for more cellar time but also is readily accessible on first pour. Can’t wait to see how this evolves over the next 5 years. -DD93

10/6/2021 - ddamron wrote:

“This is a very… very … I do not like this Pinot Noir…. -Megan Damron. I opened the 2016 The Ojai Vineyard Puerto Del Mar Pinot Noir and Megan was so offended I had to open a Kistler to save the evening. (Happy wife happy life 😂). She found it off putting with strong notes of “bell pepper”. While I did find it austere I didn’t throw in the towel. After about two hours in the glass that funk blew off resulting in an amazing, delicious wine. A ton of minerals whack your nose and palate in this wine with sour cherries, sage, raspberry. The finish was like licking a rock on a beach at low tide. Love a curveball (and that there were Kistler leftovers…) Both paired well with Thai leftovers. -DD94

10/6/2021 - ddamron wrote:

Pulled the 2016 Alban Lorraine Syrah tonight to pair with chicken wings and my Cowboys game. All three were winners. The wine was gorgeous from first pour. Megan thought it a bit tight but the lush creme de cassis on the palate forgave that from my point of view as it was a pure luxury velvety mouthfeel. Complex black fruit notes with the nuance of layers upon layers that won’t quit and a minute long finish. It’s the kinda wine that makes you just feel better about yourself and feel blessed this was a casual pull. I thought infanticide when I opened this but maybe it can achieve 102 points in the future?! Right now it’s perfect. -DD100

10/6/2021 - ddamron wrote:

TGIF on a beautiful day in Great Falls with fall like weather forecasted for the entire weekend. Opened the 2018 Bethel Heights "Estate" Eola-Amity Hills Pinot Noir and it pared beautiful with Sushi and crispy duck. Classic Willamette Valley Oregon Pinot although a bit more dense than most. Dark cherry, forrest floor, taproot, pepper with a smooth velvety mouth feel. A pinot that sort of gives you a bear hug. -DD93

10/6/2021 - ddamron wrote:

Gourmet pizza afternoon on a stunning day in Great Falls attempting some new things on my Big Green Egg. Moderate success with miniature calzones and hit it out of the park with a goat cheese, fig spread, truffle oil pizza that just rocked. All the pizzas faired well with the 2017 Vina Cobos Reptil Malbec. I’m not a huge fan of most Malbec but this one was beautiful. Super dark purple in the glass the wine is like putting your teeth in battery acid. No pictures after a couple glasses! 😂 Dark black fruit, some oak on the mid palate with silky mouthfeel. A bit pricey for the quality. -DD91

10/6/2021 - ddamron wrote:

The 2017 Carlisle "Papera Ranch" Russian River Valley Zinfandel was staring at me today as if it knew I blew away my macros this weekend in a gluten overload. This wine is so powerfully sweet - if you paired it with a snickers bar you might have diabetes the next morning. The wine well integrated though - not cloying - just present, deep, concentrated and layered. Black cherries, plums, boysenberry and cinnamon on the palate. Almost chewy. Smooth and voluptuous. It might be just the carbs talking but I’d really like to pour this over some vanilla ice cream. -DD95

10/6/2021 - ddamron wrote:

A morning business meeting in Baltimore transitioned brilliantly to great lunch at Petite Louis - a favorite in Roland Park. The 2017 Gour de Chaulé "Cuvée Tradition" Gigondas jumped out at me on the list despite this village not being my usual lunchtime steez. Glad I did though because it danced elegantly with the steak frites and the house terrine of foie gras. Black currants, raspberry, strawberry, anise and pepper notes in a smooth, silky mouthfeel wine that is light on its feet for lunch yet delivers the goods in pairing with a hearty meal. Decided to check bottle variation so ordered a second. All good. -DD93

10/6/2021 - ddamron wrote:

Fun Saturday relaxing at Domaine Damron with a bonfire, S’mores, chili, and homegrown watermelon! The only one of the season 😂. Our neighbors brought over a treat in the 2015 Troplong Mondot, St-Emilion. This merlot dominant bordeaux paired well with the spice in the chili and was completely accessible after a two hour decant. Black cherry, strawberry, and creme de cassis notes with forest floor and graphite sitting on the palate doing measured yoga moves in a tightly coiled structure. Wow, this wine is impressive. The alcohol integrates nicely in the wine with somewhat chewy tannins. Loved this wine so much I bought some before writing this note. Will try another in five years. -DD99

10/6/2021 - ddamron Likes this wine:

Chinese five spice duck was on the menu tonight with a bing cherry sauce (madeira, soy sauce and cayenne). Decided to pair with the 2019 Saurus Select Pinot Noir from Schroeder Wines. Wow… This Patagonia Pinot packs a punch. Damron Quaffer Alert! This is the best Pinot Noir I’ve ever tasted for $16…! Notes of bright cherry, strawberry, mint and raspberry. A round, powerful wine with vibrant acidity. Megan commented the minerality was pronounced as the bones on the label. Full disclosure: Schroeder sent me a couple bottles to taste and I was looking forward to trying them. However I was not expecting this kind of quality - so much so I just ordered a couple cases to have over the upcoming holidays. Amazing wine. -DD93

4/27/2020 - ddamron Likes this wine:

Paired with a danish blue cheese steak salad this wine is tighter than a dolphin’s butt right now but has an intensity of fruit (blueberry) that’s sharper than the pointy end of a chefs knife.

4/8/2020 - ddamron wrote:

Dried herbs, blueberry/blackberry, dark fruits. Agree with JD with the “light on the feet” reference. The Viognier amd Rousanne addition really makes a difference on the finish that is quite pleasant. Needs a couple hour decant to really shine. Great pairing with grilled ribeyes tonight. A bottle of this will keep the Covid away for sure.

4/5/2020 - ddamron wrote:

Petrol, honey, vanilla. Wonderful mouthfeeel and paired perfectly with Thai food but transcended that to a Thai massage with a very happy finish. Wonderful wine.

3/29/2020 - ddamron wrote:

Ground pepper on the nose with vanilla extract. Dark fruit, rich only wine, typical Saxum concentrated fruit. Rich complete mouthfeel makes you seem immune to the coronavirus.

3/18/2020 - ddamron wrote:

Lots of dark fruit, cherries, blackberry, cedar, tobacco. Pnp and paired with a Dominoe’s pizza. Perfect combo for a quarantine in DC. This wine will her better with age and I’ll try to open the next in 5 years. The structure is there.

3/15/2020 - ddamron wrote:

Huge concentrated wine. Velvety mouth feel, milk chocolate, hay, black currant, blueberry. 60 second finish.