4/23/2024 - chablis28 wrote:

My last of 3 and stellar! Slow-oxed in blt & Burg glasses for 3hrs prior to dinner. This is one of those head-scratching wines that continues to escape much fervor by most wine drinkers. Which excepting Giacosa is also true about Barbaresco in general. I remember finding Piedmont difficult to understand 15yrs ago. Barbera, Barbaresco, Barolo? None of it made sense to me, then. That was then & this is now. I loved this tonight with its grace, excellent aromatics & wonderful red fruit. Personally, I like this better than Produttori's Barbaresco. If for no other reason, these drink earlier. But, I also find more refinement to boot. I have way more Produttori than Roccalini and surely wish it was the other way around. This is the "poor man's version" of Giacosa IMO. Love it! I need to find a few more. Paid $42, easily drinks like $75+. 14%alc.

4/24/2024 - Mleh Likes this wine:

This was a stunning barbaresco, and based on the tasting notes here and from the critics my expectations were sky high. On open, aromas of cherry, earth, rose and some other floral notes. Palate was same as above plus a little chocolate and some woodsy/savory note. What was special though was the intensity of these flavors and aromas. I don’t think I’ve ever had a Nebbiolo with such density. At first I thought the tannins were not that strong, but after sipping the bottle over more or less a whole day my conclusion is that the tannins are actually pretty robust but the initial intensity of flavor was so much that the tannins were less noticeable. In fact, after about eight hours of air it essentially tasted like a really good bottle of Barolo right after opening. It had cherries, earth and rose with very robust tannins, but the intensity of flavors was much less than when I had just opened the bottle.

I think my conclusion is, either open and decant right away and then drink immediately or keep it for like ten years. But given how amazing it is right away, I would say just drink it. I have five more bottles so I’ll probably keep a couple for a while just to see what happens.

4/24/2024 - bps2266 wrote:

brief impression. deep gold color. apples, nuts, honey, and herbs on the palate. medium bodied with medium acidity. cider like palate with golden apples and layers of depth and complexity. showed incredibly well in a lineup of loire benchmarks and stole the show.

3/12/2022 - kostaslonis wrote:

Oinorama Wine Fair 2022; 3/12/2022-3/14/2022 (Zappeio): oxidative, yeasty, nutty, almond, buttery, heavy, too upfront, same palate, yogurt like, thin body, high acidity, carbonation, med finish

4/21/2024 - Reinbothe Likes this wine:

First try with Clape, and this was beyond expectations. Best CDR I have ever had. Must try more from this producer. Highly recommended

4/19/2024 - MindMuse wrote:

Took to a Spanish wine lunch. There were 2 other 2005's there, a Pintia and a Flor de Pingus, both of which opened up more than the LdH, though the FdP was tight for a while. A good but muted showing, but since it was my bottle half of it went home and was retasted about 8 hours later, at which point it it would have been the WOTD of 6 reds. Balanced, suave, elegant. So, a decant is advisable at present. (91 @ lunch, 93-94 late night)

4/18/2024 - Christoph4204 Likes this wine:

2005 is an overrated year!

4/15/2024 - Putnam Weekley Likes this wine:

Provence (Mexicantown): This pour follows directly after three other Provençal rosé wines.
This one is reserved, mannered, and brooding. Dense with information; animated; lean.
Cordial drupe rides shotgun with curcubis/curcubet/curcuma (melon, cuke, turmeric, siam tulip) shag. Improbable lithic structure. Bitter, appetizing stone, inky with buried shade. Rooted green acidity. Drinkability: unproblematic. Considerable palate mass is swept along briskly, producing compounding yields of aromatic frontal intensity (strawberry lime.) Copious sappy acid in laminar cataract, drawn from balsam mushroom litter. Chewable residual slurps produce fluent verse. Illuminated stuff.
________
Delays of 24 and 48 hours confirm all of this.

4/18/2024 - Wine by Bok wrote:

Fourchaume, being one of the most famous premier cru in Chablis, definitely has a huge number of followers. If Jean Dauvissat’s Montmains is king, Fourchaume will be the undisputed queen in terms of characteristics. Aroma of soft and elegance strike within the first whiff, along with very mellow and easy-going bouquet. Palate is obviously a big leap forward compared to all the village classification, and rightfully belonged to the premier cru category. A sip and the viscosity are undisputedly much better than a village wine, with great acidity balance, as well as softness and elegance coupled with power. With only 2047 bottles produced for vintage 2021, our allocation for this queen was rather pathetic, thus we treasure every single bottle of this gem we possess.

By the Fine Wines Team
https://finewines.com.sg/

4/17/2024 - Rieslingfan wrote:

Last minute replacement for a flawed bottle, this was instantly happy to be opened, with bright lemon and ripe apple fruit, as well as a pleasing dash of spice. It reminded me more than a little of the Ramey Fort Ross Seaview (aka Sonoma Coast) Chardonnay, and that’s a really good thing.

4/16/2024 - WineGuyX wrote:

With only 30 minutes of air, this isn't showing much in the way of fruit. Nose of black cherries, dried pine needles, underbrush and spice. Medium-bodied, this has light flavors of black cherry, pine, pressed flowers and autumn leaves. Will revisit after more air.

Later: This is still dry and lacking much charm, but moderately complex and correct. Drink now-2026 90

4/15/2024 - Xavier Auerbach wrote:

Duroché Masterclass and Lunch (Restaurant Rijsel, Amsterdam, NL): Feels very closed, the aromatic expression is very limited, there are no roses. Does not do it for me. At a closed stage or an off bottle? Not rated.

3/30/2020 - thesternowl Likes this wine:

This bottle was the first from a case that was purchased direct from the winery on release about ten years ago. The 2007 Napa Valley designation Cabernet Sauvignon received over a third of its fruit from the Larkmead Vineyard and the quality shows. The color was a deep, dark, glass staining garnet with no obvious signs of age. On the nose, this was a powerful tobacco bomb with other delightful secondary characteristics such as earth and olives peaking through the curtain of opulent fruit. The palate was treated to all of the lushness and ripeness I have come to expect from the 2007 vintage in Napa valley; a velvet glove of sweet red and black fruits, leather and baking spices. Tannins are well integrated at this point and this is firing on all cylinders. Anyone with well stored examples of these will be well rewarded on the pop and pour. Drink now and over the next few years.

9/1/2023 - Seth Rosenberg Likes this wine:

PnP. From a Conterno Sensory. This pours really light and ruby and I love that so much. Wow nose is great and that’s no surprise. Redolent with the classic sweet wild strawberries, wonderful florals- some combo of roses and violets. Usually Monvig is wild strawberries and olives for me but the savory is less olives this time. There are some there but the dominant umami component is alpine herbals with maybe some smoked meats. The fruit is so sweet (but not remotely overripe) and the alloy of the sweet fruit and the umami is just divine. Hints of dirt and leather. The palate is less exuberant due to significant structure (acid and tannins) but shows similar flavor profile. It enters lithe and clear on the palate with tons of the savory - alpine herbs a la Chinato with the strawberries as support - as the palate develops it shows some serious tannins and acid. Combined with the savory notes it’s a pretty damn serious and tight-ish combo. This continues into the finish which is downright wicked at this point. Puckery tannins and acid with potent alpine herbs, leather and maybe hints of tar. It will take years for the palate and finish to come around to the nose but this will be even better when they do. I cooled this down in the fridge for a bit and I think that was the right call. Nose - 5.5/6, Palate - 5-5.5+/6, Finish - 4.5-5+/6, Je ne Sais Quoi - 1.5-2/2 = 16.5-18/20 (with 17.5-18.5/20 potential.)

Day 8: still good. Pretty nose. The 18 bones are showing through a bit. Both on day 1 and now this is much much better chilled a few degrees

Day 116: about 1/5 of the bottle has been in the fridge, bottle corked, with no other preservation method. This has declined but is still holding up and pretty beautiful. Very gentle with olives and strawberries and mountain herbs - chinato. Showing more bones now - a bit of heat and varnish, but this is limpid and lovely. Seriously impressive. Exotic spices. This is very Burgundian.

2/28/2024 - thesternowl wrote:

Popped and poured; enjoyed over three days. Delicious on Day 1; sensational on Day 3. In the glass, the 2021 “Vesprée” pours a stunning blood orange color nearing a brilliant fuchsia at the core, which is transparent. Medium viscosity. On the nose, the wine is developing with fascinating notes of strawberry, kiwi, those glazed candied citrus slices you see in the European sweet shops, rose water, and wet stone. On the palate, the wine is dry with low tannin and medium+ acid. Confirming the notes from the nose with the addition of red plums. Juicy. There’s a long mineral finish and a killer texture. Wow…this is easily the most exciting rosé that I’ve had since the Tondonia Rosado. But while the Tondonia makes you think, the Vesprée melts your heart with its sheer beauty. I think you could age this? I have another bottle…I might just do it for science. Drink now (with a decant if possible). I was great on the pop and pour but it was even better with air. Lovely.

4/10/2024 - nnektarios wrote:

Obviously developing. Expressive nose, flowers, black, blue, fruits. Unbalanced at the moment, high alcohol, good finish. Needs many years ahead, I am not going to open again such a fresh wine.

4/11/2024 - MrOctoberfest Likes this wine:

Oxidative but not oxidized, if that makes sense. Amber colored, but lively acidity provide lift to the honey and citrus notes. More interesting than enjoyable, this really defies any easy classification. I’m glad I got to experience it, but I’ll rely on Hüet & Piñon to scratch my Chenin Blanc itch going forward.

3/17/2024 - KeithAkers wrote:

2019 Barolo Check in (My place, Portland OR): The nose is perfumed and savory with rich, red cherries, dark red berries, fresh herbs, violets roses, savory notes, and some fresh leather. There is a lovely freshness to the fruit that shows off the youth, but still is enticing and somewhat seductive. The full bodied feel is elegant and refined with silky, high tannins and youthful, high tannins that lean into a beautiful, long finish. This is kicking off at a real high level and is one of the strongest, young Bricco Boschis that I've had from Cavallotto. While this will clearly improve with age, this is showing so well now that it would be hard to resist if I had multiples of these in close proximity.

2/6/2024 - thesternowl wrote:

Popped and poured; enjoyed over two days and consistent throughout. The 2021 “La Dardouille” pours a bright purple color with a near transparent core. Medium viscosity with moderate staining of the tears. On the nose, youthful with a bucket of fresh, darker fruits: blackberries, dark cherry, plum, and blue berries with purple flowers, black pepper, dried earth, minerals and some light baking spices. On the palate, the wine is dry with medium(+?) tannin and medium+ acid. Confirming the notes from the nose with the black pepper really showing more prominently. Long, mineral finish. All of that being said, the elegance of this wine is arguably its most distinctive characteristic. This is a very light-handed Saint-Joseph and its transparency is a gift. Very pretty stuff. Drink now to enjoy its youthful beauty but some patience will likely reward as I expect this will flesh out. Drink through 2036.

11/24/2023 - Uni No Uta wrote:

DG 10/21. Rather thin on the nose and the palate at first. Not much going on here. A touch of pear? After a bit of time, a little more weight but not much. Somewhat disappointed. Still faint notes of pear, some oak starting to show through after thirty minutes or so. Not much acidity. Eh.

About two and a half hours after opening, as I cleaned the table, noticing there was a quarter-glass or so left in the bottle I poured it into my glass. Seems to be getting better. Huh. Do these NVs just need to age awhile?

As Girauds in this second-level price category go, I’ll rank it above the rose but below the Blanc de Craie.

4/5/2024 - jmoon wrote:

Slightly repulsive burnt rubber vomit nose. Dark strong fruit
Would rate 80 but more likely flaw

4/2/2024 - galewskj wrote:

Fruity, sweet, dark fruit, bordering on jammy. I think its difficult to make zinfandel in a balanced style and this is your standard version that is too big. Its probably nice on a cold day or for the port/CDP enthusiasts.

4/2/2024 - z_willus_d wrote:

Sternowl's note. The '22 CCCC was great, and as good as or better than any other Carignaane I've had from Sandlands or beyond. I left a half bottle at cellar temp corked until day-3, where I found it a touch oxidized but still lovely. Just drink at will now for a great experience, guaranteed.

4/2/2024 - Seafoam Manor wrote:

This isn't exactly what I would think of as a classic example of Assyrtiko, because it doesn't have the classic, Volcanic, Santorini notes... but this is really delicious. Very pale in the glass... like more clear than Chasselas and other Alpine wines. There's a slight mineral note to this, but it's a bold, fruit forward, wine... with a ton of restraint. Structurally, this is built on Med++ acidity and intensity of fruit. More on the citrus side, but there's a slight melon tone, with a light floral note, this does all the best things of, maybe, an Albariño... but a little better. Not something I would want to age, but I do want it with some raw fish, with the sun shining on me. The triumph and tragedy of this wine is that it's $22, but you can only get two bottles per vintage. In an alternate universe, I would grab two cases.

3/25/2024 - thesternowl wrote:

Brought to a dinner with some guests visiting from Piemonte. The 2008 “Taillepieds” pours a deep ruby with a translucent core; medium viscosity with no obvious staining of the tears. On the nose, the wine is developing with tart and slightly underripe strawberry, cherry, mushrooms, red flowers, varnish (yeah, there’s some VA) stony earth and delicate baking spices. On the palate, the wine is dry with medium+ tannin, medium+ acid. Confirming the notes from the nose. The body is fit and the finish is long and full of energy. This is a really attractive beauty; the sort that you might feel compelled to apologize to for gawking. And, while I found this to be really tasty at nearly 16 years of age, it clearly has a long way to go. Drink now through 2033+.

1/10/2024 - Tim Heaton Likes this wine:

PnP; ready if not fully mature. This producer can be heavy-handed at times; a bit too modern for many tastes, including my own. However, these early versions of Barolo Cru seem to be in a much more classic mold. I recently opened a 2010, and now this 2012, and both showed a pale, clear garnet as opposed to anything deep red/dark. The nose (for both) was just lovely, with textbook aromas of fruit front and center, and any notion of too much oak are unfounded, at least for these two examples. I have three left that I'll drink in the coming ten years. This is an elegant, medium-bodied wine with very fine, ripe tannins, that's approaching a tertiary stage, but clearly not there yet. Having served this at cellar temp, the 14,5% abv was totally integrated. A nice surprise. recommended

https://www.ItalianWine.blog

4/1/2024 - FDP wrote:

Well the rating is not fair , because i think the bottle was flawed. On opening the wine and taking the first sniff there was a very pronounced note of either lacquer or raw meet...it didn't really go away and stayed in that stage forat least 4 hours , the day after it was like the bottle was trying to come around and deliver more without ever giving anything. And went back to the stage with that very stange odor and taste as well.
Maybe someone here with more knowledge can come with a word to the bottle either flawed or being in a really strange stage.
Had the wine in Both Zalto Burgundy as well as Riedel Sommelier Burgundy glasses.

3/30/2024 - khmark7 wrote:

I need to drink these earlier. This seems a little subdued.

3/25/2024 - dreambeam Likes this wine:

Stood upright the day before--uncorked in the morning and decanted off (minimal) sediment an hour before serving. This was so intensely aromatic we used Zalto burgundy stems to luxuriate in the nose. Wow. Sweet red currants, hints of leather and earth. Fully integrated - seemed at peak but not going anywhere. Certainly delicious even if this seemed more defined by sweetness than other vintages we've had.

3/24/2024 - Dale M wrote:

Decanted 2 hrs. Not much development since my last bottle in 2018. Re reading that note, it very much echos last night wine. Really dominated by Jungle Juice insect repellent aka a very strong musky presence, huge tannins, lots of feral character etc. In short, a big zero in the way of conceding anything that would be considered modern, which is great, but I think I would have liked just a touch more fruit or perhaps even wood (did I just type that?) to round things off a bit. But this was very enjoyable in a intellectual capacity, and I'll let my last two bottles sleep a decade.

3/24/2024 - AndrewSGHall wrote:

Corked.

3/16/2024 - diffwine Likes this wine:

I'll admit I'm a sucker for Arnaud's wines, but in the same hand I can't recall a producer in Champagne making wines like this for these prices.

Floral, red berries a touch of chalky minerality. Just a pleasure to drink.

3/22/2024 - LorenGrossman wrote:

Very bricked, maderiazed color. Cork was fine and oxidation is not the culprit here. This is the second bottle that has presented this way. I don't think it's flawed, I just think it is no good. Volatile, nutty, embers, slightly medicinal. Not enjoyable. Another drainpour for this wine.

3/22/2024 - aagrawal wrote:

Coravin. Pale youthful ruby; aromatic, red fruited, cherry, slightly earthy, floral; palate is light, medium alcohol, youthful high tannin, tons of red cherry, also slightly floral; medium finish. Very lovely Barolo at this level. 91+ with plenty of potential.
1 hour in: this has great freshness of fruit to balance out the youthful tannins, but there may be a closed period if the fruit recedes a bit. A very well made Barolo, consistent with my past experiences from Trediberri. If anything, this seems to have more stuffing that the 2018 equivalent.

3/23/2024 - Robeng wrote:

Nice and totally fine for the price, but plastic cork (seriously the first time I experienced that with a Barolo) is a no go for me especially when it’s about that kind of wine.

11/10/2020 - Seth Rosenberg Does not like this wine:

Opened this yesterday. On day 1 this was showing very little. Now on day 2 it has opened some but TBH I'm not thrilled. Right now this is showing very raisiny - maybe a little varnish or something. Maybe a bit of red florals. At this point the nose is a 3.5/6. With a little more time the nose improves some what - we see some tart red fruit - a bit of unripe cherry or strawberry. A bit of rose, tar, and earth. Palate isn't really raisiny but it is sour and a bit bitter and a little dilute - some minerals, tart red fruit, a bit of red florals. Tart finish that seems a little watery. Maybe this will improve with another day or two but right now very disappointing. The Vallana's I have had were less $ and much better. Nose - 4/6, Palate - 4/6, Finish - 3.5/6, Je ne Sais Quoi - 0.5/2 = 12/20.

Update: No improvement on day 2 or 3.

9/21/2023 - thesternowl wrote:

2023 Greek Adventure; 9/11/2023-9/22/2023 (Crete, Milos, Athens): Popped and poured. The 2022 “Dry White Wine” from Akra Chryssos was a brilliant capstone to our Hellenic adventure. The winemaking at Akra Chryssos leans toward natural but is more accurately described as extremely light-handed. The Somm explained that these wines do see some barrel but only for a short period and all are used. Some of the fruit is sourced from vines over 200 years old.

The 2022 vintage pours a striking pale salmon color which is, apparently, unusual for this wine as previous vintages were a more traditional straw color. I wondered if this vintage had seen some skin contact however, it has not. The Somm at Pharoah had asked her supplier about it and the only information they could offer is that the aging barrels had previously held a red wine. The nose is stunningly powerful. Bright, fresh pineapple, star fruit, lemon, honey and crushed rocky minerals. On the palate, the wine is dry with high acid. Confirming the notes on the nose. The finish is long and saline. This was a divine pairing with a variety of fare including fava beans with anchovy, roasted wild greens with anthotyro cheese, grilled octopus and red snapper savoro.

3/21/2024 - NickNYC wrote:

bottle tasted over several days. not sure what to make about that one from a producer i really like. the nose is quite alrigh but serious. the palate is lean (I first thought about elegance, but ultimately decided too lean), rough edges with noticeable acidity (which I usually like). there is an impressive underlying structure . all in all this bottle did not give me any pleasure and did not even finished it.to be revisited in a few years.

3/18/2024 - brooklynguy Likes this wine:

Decanted less than a half hour before drinking. Beautiful nose showing menthol, tobacco, leather, cassis, and with another 15 minutes a candied floral aspect. A fully mature and gorgeous nose. Balanced and delicious - sweet, on the palate and quite complex. But the palate begins to tail off about 45 minutes in, becomes drying on the finish. Nose stays strong though. I’d decant as I did if I were serving for 4 people but would get into it earlier for 2 - palate falls off.

3/17/2024 - Motz wrote:

Drank over two days, alongside the same vintage Domaine de Chevalier.

This has not softened as much as the DdC. Rather, it has retained its original, velvet gloved iron fist character. Delightful fruit, high-order expression of (Pauillac) place, exceptional structure and grip. The finish reveals no conception of quit.

My preference over the DdC, on the strength of its rusticity. Tanninphobes might want to give this a wide berth through 2035. Indeed, even the tannin initiated might find holding bottles through 2030 rewarding. 97-98.

3/15/2024 - Ben Christiansen wrote:

Alive and kicking. With a soft herbal note and a languid palate. Time to drink up!

4/23/2023 - KeithAkers wrote:

ArPePe study (Ora et Labora, Portland OR): The nose is fresh and vibrant with lifted tones of red cherries, incense, balsamico, strawberries, herbal spices, earth notes, and rose petals. There is a good bit of nuance to this nose that really requires a bit of attention. It is perfumed and well layered while still retaining a lot of freshness. The Medium/full bodied feel is deft and refined with tart, high acidity and silky, high tannins. This is drinking extremely well while still possessing a good amount in the tank.

9/7/2020 - thesternowl Likes this wine:

Finally, the 2001 Mayacamas is open for business. Previous bottles have been green and reticent, so much so that I wondered whether or not these would ever come around. Thankfully, my patience was rewarded. Brought to Tasting Group. Opened in the morning and allowed to slow-ox for six hours before entering the decanter an hour prior. Served double-blind. Poured a lighter garnet with no signs of color variation towards the rim. On the nose, red fruit dominant with dry leaf tobacco, some green bell pepper and baking spices. There was an overall impression of freshness that was hugely compelling. On the palate, again, hit with crunchy red currants over some darker fruits with a little bit of tobacco, leather and dark cocoa and espresso. Long, tongue smacking finish. A show-stopper of a wine, really. This had everyone’s attention at the table. It was universally thought to be Old-World and probably Cabernet Sauvignon based. Everyone thought it was much younger and who would deny such an assertion as it came across so youthful! Loads of smile when this was revealed to be the wine. I wish this wasn’t my last bottle as this would be fun to follow over the next few decades. Unanimously the groups WOTN.

3/11/2024 - csnash22 Likes this wine:

Red and black fruit with cocoa and pepper spice. The secondary and tertiary aromas have taken over. The fruit is there, but subdued. It’s good, but drink now or soon. I don’t see it getting better.

3/2/2024 - thesternowl wrote:

Poured into a decanter about 45min prior to dinner. In the glass, the 2002 Grange pours a deep ruby color with a near opaque core. Medium+ viscosity with moderate staining of the tears and some signs of sediment. On the nose, the wine is vinous, with powerful dark brambles, baked blueberries, black pepper, coffee, purple flowers, leather, umami, tilled earth, Flintstones vitamins and baking spices. On the palate, the wine is dry with medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is extraordinarily long and rich. A remarkable wine and I can see why people say that Grange needs forever to calm down. Drink now with some patience as it really started to tell more after some air and it should be awesome through 2037. An outstanding pairing with a Morgan Ranch Tomahawk! My very first Grange and, hopefully, not my last!

9/5/1987 - bestdamncab Likes this wine:

OPEN CHATEAU 1987 AT CHATEAU MONTELENA (CHATEAU MONTELENA): Nose of allspice, black berry, black cherry, and spring flowers, same on the palate, medium/big body, tasty, needs 3 years to peak, early drinking for a Montelena, and a medium finish.

3/1/2024 - KeithAkers wrote:

I decanted this for about 3 hours before drinking. It really became expressive and red-fruit driven with rich, yet balanced tones of raspberries, black cherries, bing cherries, crushed rocks, violets, kirsch liqueur, ripe plums, crushed berries, lilac, and a touch of lavender. The Full bodied feel has some density and weight behind it, yet with a deftness across the palate that shows this isn’t a brute. There is tart, medium+ acidity and youthful, medium+ tannins that have a bit of chewiness to them. This is really lovely right now and there is certainly more room for development. I love how expressive this is while remaining true to itself. It’s been a bit since I’ve had a Laurel and I’m a real big fan of this.

2/29/2024 - Seth Rosenberg Likes this wine:

Day 7: this feels darker and more savory than the 2019. Black cherry, tar, licorice ,earth, spice. Hints of rose petals and This feels a little bigger and hotter but not as persistent as the 19. Very pure and feels translucent. Hints of sandalwood Palate is similar. Good grip and acid. Ripe black and red cherries, licorice, tar, earth, leather with a bit of spice. Medium bodied with nice energy, no noticeable tannic structure until the far end of the palate. Very pretty with red fruits. A real savory mushroom/soy pulse into the finish which widens well and it just so lovely with hints of spice and rose and red cherry. These wines really improve with days of air. Nose - 5.5/6, Palate - 5+/6, Finish - 5-5.5/6, Je ne Sais Quoi - 1.5/2 = 17-17.5+/20 (with 17-18/20 potential.)

2/28/2024 - Frank Murray III wrote:

Bookclub (served blind)--Brig (Foretti's in Corona Del Mar): Disgorged March 2022. 2017 base with just under a gram of dosage. Didn't write down the cepage ratios. I tasted this when it was first opened, and then I went back to try again at the end of the meal just about 3 hrs later. Whiff of old wood on the nose. Yellow apple, lime and a good spine of spice that goes through the palate and finish, along with lemon rind. Leaner apple tones too and a finish on the taut/crisp side. At dinner's end, this is tangy with citrus pee and mineral with green apple, with perhaps a little stone fruit that is buried under the apple and citrus. I liked this but I enjoyed the 738 more that we had next to it.

2/27/2024 - Tim Heaton Likes this wine:

Disgorged 12/2020, 7 g/l. This PnP was just right now that the rs is a bit more integrated and the wine shows better balance than release - not that it was terrible then, it wasn't. Chalky, apples, saline, good energy on the entry, good poise and persistence. A bargain for what I paid some years ago. 12,0% abv. recommended+