9/27/2023 - forceberry wrote:

I'm not sure if this wine is a special bottling made exclusively for the trattoria 4 Leoni in Florence, or if this is just a re-labeled Vignamaggio Terre di Prenzano. If this is identical to Terre di Prenzano, this is made with 100% organically farmed Sangiovese grapes sourced from vineyards in Greve. Fermented in stainless steel tanks, macerated with the skins for 10 days. Aged for a year in botti casks ranging from 2000 to 4000 liters in size. 14% alcohol.

Surprisingly deep and almost fully opaque dark cherry red color. The nose feels ripe and sweetly-fruited with dark-toned aromas of black cherries and dark plums, some wizened dark fruits, a little bit of peppery spice, light woody notes of savory old oak and a hint of meaty character. The wine feels ripe and somewhat sweet-toned on the palate with a medium body and vibrant flavors of sweet black cherries, some dark plums, a little bit of sour cherry bitterness, light stony mineral notes, a hint of tobacco and a faint woody touch of savory old oak. The structure relies more on the rather high acidity than on the supple, gently grippy medium-minus tannins. The alcohol lends a little bit of warmth to the palate. The finish is juicy and gently grippy with a long aftertaste of fresh red plums and sour cherry bitterness, some sweeter notes of ripe black cherries, a little bit of ferrous blood, light gravelly mineral tones, a hint of earth and a touch of tobacco.

A nice and balanced Chianti Classico that feels surprisingly ripe and dark-toned for the genre. I guess the wine would perform a bit better if it were served a tad cooler - now the somewhat warm service temperature boosts the alcohol and softens the impression of acidity a bit. Pleasant stuff, but nothing too memorable. An enjoyable food wine, but nothing to write home about.

9/26/2023 - forceberry wrote:

100% Vernaccia di San Gimignano. Vinified and aged in stainless steel. 12,5% alcohol.

Quite youthful yellow-green color. The nose feels ripe, youthful and sweetly-fruited yet not too primary with aromas of cantaloupe and ripe pear, some honeyed tones, a little bit of nutty almond character, light leesy notes of creaminess and a hint of sweet fragrant spices. The wine feels ripe, dense and juicy on the palate with a moderately full body and rich, youthful flavors of fresh nectarine and red apple, some stony mineral tones, a little bit of rubbery reduction, light honeyed nuances, a hint of spicy character and a touch of guava or some other exotic fruit. The medium-plus acidity feels a bit modest for a Vernaccia di San Gimignano, but it manages to keep the wine quite bell in balance. The finish is juicy, round and quite long with a ripe, somewhat sweet-toned aftertaste of nectarine and honeyed richness, some spicy red apple notes, a little bit of stony minerality, light rubbery notes of reduction and a hint of guava.

A nice, ripe and tasty little white. Perhaps more about fruit and richness than freshness and precision, but the wine managed to work as a great allrounder with different kinds of Italian entrées and main courses. Nothing too memorable, but nothing to complain here, either. Solid value at 20€ for a full bottle in an osteria in Florence.

9/25/2023 - forceberry wrote:

A blend of Sangiovese (90%), Ciliegiolo and Alicante Bouschet, harvested from vineyards La Carla, Maiano, Bozzino and Vecchie Pupille, planted between 2001 and 2016. Fermented and macerated for 10-15 days in stainless steel, aged for 6 months in stainless steel. 14% alcohol.

Translucent, youthful ruby-red color. The nose feels youthful and quite primary with linear aromas of cherry candies and raspberry jellies, some blackberry jam and a hint of red licorice. The wine feels ripe, youthful and juicy on the palate with a medium-to-moderately full body and quite linear flavors of raspberry jam and cherry marmalade, some candied primary fruit flavors, a little bit of sweet boysenberry, light red licorice tones and a hint of brambly blackberry. The structure relies more on the moderately high acidity than on the light, supple tannins. The finish is sweet-toned, subtly grippy and somewhat warm with a bit short aftertaste of cherry marmalade, some blackberry jam, a little bit of red licorice, light primary notes of raspberry jelly and a hint of savory spice.

A simple, somewhat soft and way too primary Morellino. Calls for more age, more structure and more character. Although not a bad wine, the candied primary fruit flavors made me feel pretty disappointed about this wine. It wasn't particularly expensive (13€ for a half bottle in a restaurant), but I still feel it was a bit pricey for its quality. Maybe some additional aging might make the wine feel a bit more balanced and interesting?

9/24/2023 - forceberry wrote:

100% biodynamically farmed Sangiovese from the municipality of Montalcino. Fermented spontaneously in stainless steel, macerated with the skins for 60 days. Aged in 3000-liter oak botti casks for 45 months. Vinified without any SO2. 13% alchol, 0,6 g/l residual sugar and 5,7 g/l acidity.

Dark, somewhat translucent and slightly evolved black cherry color. The nose feels fragrant and somewhat sweet-toned with slightly evolved aromas of ripe black cherries and sweet dark plums, some wizened dark berries, a little bit of balsamic VA, light notes of earthy spices and a hint of leathery funk. The wine feels ripe, sweet-toned and somewhat concentrated on the palate with a full body and bold, somewhat evolved flavors of wizened black cherries, some funky notes of old leather, light boysenberry tones, a little bit of soft dark plums, a hint of elderberry juice and a subtly acetic touch of balsamic VA. The balanced, medium-to-moderately high acidity and ample, ripe tannins that slowly pile up on the gums lend good sense of structure to the wine. The finish is rich, somewhat grippy and slightly evolved with a long, sweet-toned aftertaste of cherry marmalade, some juicy dark plums, a little bit of balsamic VA, light notes of savory spices, a hint of acetic tang and a touch of sour cherry bitterness.

A rather ripe and somewhat evolved but also harmonious and sophisticated Brunello that isn't polished and squeaky clean, but instead shows some funky tones and a bit of volatile lift. Seeing how the wine comes across as rather evolved at the age of just 7 years, I feel that this isn't really a wine built for the long haul - even if it comes from the excellent 2016 vintage. This is an enjoyable and somewhat idiosyncratic effort that is trying to break the mold of typical Brunello, but I feel with a tiny addition of SO2 in the winemaking would yield a less volatile and more enjoyable wine. While interesting, I feel the wine is quite overpriced for the quality at 75€, but at 13€ for a big glass at the Piombaia restaurant the wine was priced according to its quality.

9/24/2023 - forceberry wrote:

100% biodynamically farmed Sangiovese from the municipality of Montalcino. Fermented spontaneously in stainless steel tanks. When the wine has fermented to full dryness, it is racked into amphorae with about 5% of the grape skins, pips and stalks and left to further macerate for another 6 months. After six months of aging, the wines are racked off the skins into a stainless steel tank, left to marry for a month, then bottled unfined and unfiltered. Aged for three years in bottles before release. 13,5% alcohol.

Deep, dark and slightly translucent blackish-red color with a subtly evolved maroon hue. The nose feels ripe, sweet and slightly volatile with nuanced aromas of cherry marmalade, some balsamico tones, a little bit of wizened dark berries, light boysenberry tones, a hint of nail polish, a touch of juicy dark plum and a whiff of perfumed floral character. The wine feels firm, ripe and slightly sweet-toned on the palate with a medium body and layered, solar flavors of cherry marmalade and raspberry jam, some sanguine notes of iron, a little bit of balsamic VA, light gravelly mineral tones, a hint of strawberry and a touch of earth. The wine is high in acidity with moderately grippy yet not assertive or tough medium-plus tannins. The finish is long, ripe and moderately grippy with a slightly sweet-toned aftertaste of juicy black cherries and strawberry jam, some balsamic VA, a little bit of sour cherry bitterness, light spicy phenolic tones, a tangy hint of acetic sharpness and a fragrant touch of violet-driven floral character.

A nice, ripe and somewhat wild or volatile yet enjoyably fresh and structured alt-Brunello. You can taste the wine comes from Montalcino from its ripe, sunny Sangiovese flavors, but the wine shows a bit less oomph and more freshness than your run-of-the-mill Brunello - with a nice, quirky twist. Although the VA is somewhat noticeable here, it doesn't feel overbearing or distracting at any point. I'm not sure how this wine will evolve from here, but it is thoroughly enjoyable right now. Priced according to its quality at 7€ for a glass / 28€ for a bottle at Piombaia.

9/24/2023 - forceberry wrote:

100% Sangiovese from vineyards located in the municipality of Montalcino, averaging 31 years in age. Fermented in 3500-to-4500 liter stainless steel tanks, macerated with the skins for 18-20 days. Aged for 36 months in oak casks ranging from 1000 to 2500 liters. 15% alcohol. Total production 14,400 bottles.

Somewhat evolved and moderately translucent dark-red color with a somewhat evolved tertiary hue and a colorless rim. The nose feels big and sunny with sweetly-fruited aromas of wizened red cherries, some balsamic notes of VA, a little bit of juicy dark plums, light boysenberry jam tones, a hint of alcohol and a touch of sun-baked earth. The wine feels ripe, sweet-toned and somewhat hot with a rather full body and quite solar flavors of wizened dark plums, some juicy black cherry tones, a little bit of raspberry jam and cherry marmalade, a hint of savory spices and a touch of balsamic VA. The acidity feels medium-to-moderately high and although quite ample, the tannins feel very ripe and supple, contributing only to the rich mouthfeel of the wine, not that much to its structure. The finish is savory, somewhat grippy and quite warm with a rather long aftertaste of sweet black cherries and dark plums, some raspberry jam tones, a little bit of balsamic VA, light notes of savory, earthy spices, a hint of sour cherry bitterness and a touch of dark pruney fruit.

A rather generic warm-vintage Brunello that could really use some freshness and bright acidity to offset those rich, sweet-toned and slightly dried fruit flavors. The tannins are also lacking a bit in firmness, making the wine feel a bit soft and blowzy. This is a big, sweet-toned and very solar Brunello that is very accessible despite its young age, but I doubt the wine will age particularly gracefully - the structure doesn't really promise much from the cellaring perspective, and seeing how the wine is quite pruney and balsamic already now, why would you want to age it any further from here? Not really in my wheelhouse. Feels somewhat expensive for the quality at 38€.

9/23/2023 - forceberry wrote:

Lot number L284, best before August 2023. 7,7% alcohol.

Hazy amber color - looks like an orange wine - with a modest white head that comes and goes quickly. The nose feels sweet and quite powerful with aromas of caramel, some overripe apricot, light grainy malt tones, a little bit of herby hops and a hint of phenolic spice typical of Belgian ales. The beer feels rich and dry-ish to off-dry with a full body and quite Duvel-like flavors of peach and apple jam, some herby spices, light grainy malt tones, a little bit of caramel, a hint of honeyed richness and a touch of phenolic spice. The carbonation feels ample and quite fizzy yet soft and creamy, whereas the medium-minus hop bitterness has a modest bite to it. The finish is rich, slightly sweet-toned and subtly warm with a rather long aftertaste of caramel, some honey-and-oats bar, a little bit of tangy wheat character, light herby notes of hops, a hint of phenolic spice and a touch of ripe apricot.

A nice strong blonde ale. It feels like the beer is not made to be a re-interpretation of the classic style but more like an honest tribute to the Belgian strong blonde ales. There are no quirky twists and if this had been served blind, I would've been in Belgium in an instant. Fun, enjoyable and well-made stuff. Great value at 3,70€ for a 0,33-liter bottle.

9/22/2023 - forceberry wrote:

Lot number L284, best before May 2025. 9,5% alcohol.

Very deep, fully opaque pitch-black color with a very large and persistent latte-colored head. The beer wants to escape (slowly) as a foam from the bottle from the moment you pop the cork, so you'd better have a glass at hand! The nose feels open and quite expressive with rather intense aromas of fresh licorice and sweet milk chocolate tones along with aromas of roasted malt, some nutmeg, a little bit of cacao, a hint of peppery spice and a touch of sourdough rye bread. Lots of things going on here! The beer is rich and quite off-dry on the palate with a full body and bold flavors of bittersweet dark chocolate and cacao dusting, some malt syrup bread, a little bit of peppery spice, light roasted tones, a hint of licorice and a touch of herby hops. The moderate hop bitterness and quite ample carbonation keep the beer from tasting too heavy or too sweet despite its big body and slightly sweet overall taste. The finish is long, robust and dry-ish with a spicy aftertaste of licorice and roasted malts, some sourdough rye bread, a little bit of peppery spice, light herby notes of hops, a hint of medicinal bitterness and a bittersweet touch of dark chocolate.

A rather big, expressive and slightly sweet-toned but at the same time enjoyably crisp and balanced imperial stout. Although not a huge blockbuster, this ain't a wallflower either. Very enjoyable stuff with lots of depth and good sense of structure. An excellent purchase at 4€ for a 0,33-liter bottle.

9/20/2023 - forceberry wrote:

The grapes are harvested from the Cru Vorberg. Fermented in old 7000 to 3000-liter oak casks, full MLF, aged for 12 months in oak casks. 13,5% alcohol, 1,2 g/l residual sugar and 5,9 g/l acidity.

Youthful, quite intensely-colored yet not deep yellow-green appearance. The nose feels expressive with quite intense aromas of sweet yellow fruits like peach and pineapple, some apple jam tones, a little bit of stony minerality, light smoky notes of struck flint, a hint of rubbery reduction and a touch of extracted spice. The wine feels quite big and broad-shouldered on the palate with a full body, a slightly oily mouthfeel and intense flavors of white peach and ripe apricot, some stony mineral tones, a little bit of cantaloupe, light extracted spicy notes, a hint of fresh pineapple and a touch of chalky bitterness. The acidity feels impressively high for a big and ripe wine like this. The finish is ripe, long and spicy with an intense aftertaste of peach, some apple jam, light honeyed tones, a little bit of spicy extraction, a hint of stony minerality and a touch of chalky bitterness.

A big and quite ripe yet not fat, heavy or ponderous white with lots of substance, structure and finesse. At first the wine feels a bit closed with its somewhat reductive tones, but after some aeration the wine starts to open up, turning into an impressively expressive beast after about half an hour or so. Although the wine is still pretty youthful, it is starting to get past its primary phase and finally entering its drinking window - which is most likely going to be pretty wide. Although the wine is quite superb already now, I feel it is going to evolve and improve for at least another decade, if not more. Drink or keep - this is going to be an outstanding Pinot Blanc either way. This was very reasonably priced at 47€ per bottle in Compagnia dei Vinattieri, Siena.

9/19/2023 - forceberry wrote:

A porter brewed with orange zest and fennel seeds. Batch 398, best before 11th of April, 2024. 5,5% alcohol.

Opaque black color with a moderate white head. The nose feels dark-toned yet fragrant with aromas of licorice dressing and dark chocolate, some roasted malt tones, a little bit of ripe yellow fruits, a hint of citrus fruit rind and a touch of Indian spices. The beer feels dry and somewhat spicy on the palate with a medium-to-moderately full body and layered flavors of roasted malts, some sweet malt bread, a little bit of licorice, light herby notes of hops, a hint of sourdough rye bread and a touch of citrus rind. The carbonation feels very modest whereas the hop bitterness comes across as moderately pronounced. The finish is dry-ish, quite bold and moderately bitter with a rather long aftertaste of roasted dark malts, some sourdough rye bread, light fragrant notes of Indian spices, a little bit of Fernet-like medicinal herb character, a bittersweet hint of dark chocolate and a touch of citrus rind.

A very nice, characterful and surprisingly drinkable porter that shows quite a bit of substance despite its relatively low level of alcohol (for a porter). Lots of depth and flavor here. Not super impressive, but definitely punches above its weight. Recommended.

9/18/2023 - forceberry wrote:

A "vière" - a combination of vin and bière - ie. a beer brewed with acid malts and Alsatian Gewurztraminer grapes that are macerated for 30 days with the mash. Bottled 4th of February 2021, best before 4th of February 2026. 9,8% alcohol.

Almost clear or slightly hazy amber-orange color with a very modest white head that disappears almost immediately. The nose feels somewhat evolved with aromas of honey and dried peach, some perfumed floral tones, a little bit of caramel and malt syrup, light fragrant notes of exotic spices, a hint of Sultana raisin and a touch of raw potato. The overall impression reminds me more of an aged Auslese Riesling than beer! The beer feels dry-ish, medium-to-moderately full-bodied and, well, odd on the palate - the overall impression is not that of a beer, but it doesn't feel particularly vinous, either. The beverage tastes mildly sour, slightly off-dry with flavors of caramel malt and dried fruits like Sultana raisins and dried apricots, some exotic spices, a little bit of honeyed richness, light pineapple tones, a hint of floral lift and a touch of orange marmalade. I guess the beer would taste slightly sweeter if it weren't for the balancing sourness that negates some of that sweetness. The carbonation feels very modest - almost nonexistent - and the hop bitterness also comes across as very light and mellow. The finish is off-dry, mildly sour and quite complex with a long aftertaste of persimmon, overripe pineapple and dried apricot, some raisiny notes of Sultanas, a little bit of honeyed richness, light caramel tones, a hint of earthy spice and a touch of fragrant floral character.

This is still a very distinctive and characterful brew, but it feels like age hasn't really benefited the beer: it starts to feel slightly sweeter and tad heavier as its fruit flavors start to approach the dried-fruit spectrum and marmaladey tones. The overall feel is maybe somewhat less beer-like and more vinous than it was a year ago, but in a heavier, more concentrated dried-fruit kind of expression. This is still an enjoyable and very idiosyncratic fruit/malt brew, but I feel this was much more quaffable a year ago - now getting through a bottle on my own is starting to feel like a chore halfway through. Despite all this, this is still a terrific effort in its genre and well worth the money at 6,99€ for a 0,33-liter bottle.

9/17/2023 - forceberry wrote:

Best before 28th of February, 2024. 5,6% alcohol.

Pale-to-medium deep reddish-coppery color with a moderately large and quite persistent eggshell-white head. The nose feels fragrant and quite hoppy, albeit a bit restrained with aromas of zesty citrus fruits, some resinous tones, a little bit of grainy malt, light Pilsner-like herby nuances and a hint of honeyed sweetness. The beer feels dry-ish on the palate with a medium body and somewhat linear flavors of grainy malt and herby spice, some resinous hop tones, a little bit of grapefruit and a hint of floral character. The carbonation feels very soft and mellow, and the hop bitterness comes across as pretty light. The finish is round and gentle but also pretty refreshing with a short-ish-to-medium long aftertaste of grainy malt, some herby hop spice, a little bit of pithy grapefruit bitterness, light zesty citrus fruit tones, a hint of biscuity malt and a touch of floral character.

A clean but somewhat harmless little everyday beer. Balanced and very drinkable, but so mundane that it's hard to find anything of real interest here. I really don't understand why many people think this is such a great ale, because to me, this is only a tiny notch above any large-scale bulk lager. There's a bit more malty character here than in those bulk lagers, along with a tiny dose of aromatic hops, but that's about it. At 3,98€ for a 0,35-liter bottle, this feels overpriced for the quality.

9/11/2023 - forceberry wrote:

A blend of biodynamically farmed Cabernet Franc and Côt (aka. Malbec) from a 60-yo vineyard. Fermented spontaneously and macerated in a concrete vat. Aged in old 225-liter barriques and 400-liter demi-muids. 13,5% alcohol.

Dense, fully opaque blackish-red color with a youthful blueish hue. The nose feels youthful, dark-toned and quite complex with aromas of crunchy forest fruits, some inky tones, a little bit of candied primary fruit, light funky tones, a sweeter hint of juicy dark fruits and a faint vegetal touch of stewed herbs. The wine feels ripe and fruity but also very lively without any excessive sweetness or fat. Medium in body with intense flavors of brambly raspberries, crunchy crowberries and tart chokeberries, some inky tones, a little bit of gravelly minerality, light herbaceous notes of leafy Cab character, a hint of earth and a ferrous touch of blood. The overall feel is still surprisingly stern and tightly-knit, thanks to the high acidity and moderately grippy medium-plus tannins. The finish is long, dry and somewhat grippy with a bright, acid-driven aftertaste of brambly raspberries and tart chokeberries, some gravelly mineral tones, a little bit of something funky, light earthy notes and a leafy hint of herbaceous greenness.

A wonderfully firm, serious and pretty classically styled Touraine red that is quite immediately identifiable for a red Loire wine - although the wine is not particularly herbaceous, the Cabernet Franc portion does shine through in a quite lovely fashion. The wine is very obviously made to be a vin de garde - I was afraid the wine was soft and excessively ripe due to the quite warm 2018 vintage, but this was anything but! The wine was remarkably high in acidity for a 2018 wine and based on the still very youthful - almost primary - fruit flavors, I can see this wine benefiting greatly from another 5-10 years of additional aging. Excellent value at 21,70€.

9/11/2023 - forceberry wrote:

A blend of Petit Béclan (35%), Gamay (25%), Poulsard (20%), Pinot Noir (10%) and Trousseau (10%) from Vigne au Daim - an interplanted vineyard Allante & Boulanger acquired in 2011. The grapes are fully destemmed, after which the grapes are co-fermented spontaneously. Aged for 12 months in 300-liter oak casks, then bottled without fining, filtration or any added sulfites. 12% alcohol.

Slightly translucent blackish-red color with a youthful blueish hue. The nose feels youthful, primary and quite fruit-forward with somewhat sweet-toned aromas of ripe plums, some cherry tones, light mulchy notes of damp soil, a little bit of brambly blackberry, a fragrant hint of vanillin and a candied touch of Bassett's black wine gum. The wine feels dense, firm and sinewy on the palate with a medium body and dry flavors of dark forest fruits, some leathery funk, a little bit of ferrous blood, light crunchy notes of crowberries and tart red plums, a lifted hint of VA and a touch of forest floor. The overall feel is pretty structured with the high acidity and gently grippy medium tannins. The moderately long finish is dry, wild and slightly grippy with a crunchy aftertaste of dark forest fruits, some saline mineral tones, a little bit of tart red plum, light ferrous notes of blood, a hint of forest floor and a funky touch of something animale.

A sophisticated and characterful little Jura red. I guess it might be hard - if not impossible - to find any varietal characteristics from this kind of a hodgepodge of local red varieties, but to the wine's defense, they do work pretty well together. While this wasn't a particularly impressive or memorable effort for a Jura red, there was nothing really wrong here - this was a pretty tasty and enjoyably fault-free for a red naturalista. Maybe the faint nuance of vanilla (or, more accurately, pure vanillin) in the nose felt a bit out of place, but it's entirely possible that I was imagining things. All in all, a fun little wine. Maybe a bit pricey for the quality at 39,50€, though.

9/11/2023 - forceberry wrote:

100% organically farmed Pinot Noir from a vineyard planted in 1983. Harvested on 7th of September, 2018. Fermented spontaneously, aged in old oak barrels. Bottled unfined, unfiltered and with a sulfite addition of 7 mg/l on 11th of April, 2019. 12% alcohol and pH 3,55.

Somewhat translucent and a bit murky reddish color with a rusted iron hue. The nose feels perfumed with sweet-toned aromas of blackberries and blueberries, some primary lactic tones, a little bit of ripe red cherry, light floral notes of violets and more heady flowers, a fragrant hint of zesty Chinotto, a touch of cranberry juice and a primary whiff of raspberry jelly. The wine feels bright, juicy and quite twangy on the palate with a light-to-medium body and vibrant flavors of brambly raspberries and leathery funk, some saline and stony mineral notes, a little bit of lifted VA, light crunchy cranberry tones, floral hints of violets and sweet, aromatic herbs and a touch of ripe cherry. The structure relies mostly on the high acidity, although the supple, gently grippy tannins lend a bit of firmness to the mouthfeel. The finish is long, crunchy and slightly grippy with a vibrant, dry aftertaste of tart lingonberries, some blueberries, light fresh cranberry tones, a little bit of brambly raspberry, a rustic hint of bretty funk and a touch of floral lift.

A characterful, very balanced and enormously drinkable Jura Pinot with a very perfumed, floral overall character, exhibiting wonderful interplay between youthful fruit flavors and nuanced non-fruit flavors. Although it feels like the wine is so charming due to its very youthful, almost exuberant yet not excessive character, I have no doubts this wine will keep - maybe even evolve - just fine over medium term. Fun and delicious stuff, recommended.

9/11/2023 - forceberry wrote:

A naturalist ouillé Savagnin made with fruit sourced from a biodynamically farmed vineyard planted at a high altitude. Fermented spontaneously, aged for four years in 600-liter demi-muids. Bottled unfined and unfiltered and without any added sulfites on the 26th of July, 2022. 13% alcohol.

At first the wine pours with a deep golden yellow color with faint lime-green highlights, but the subsequent pours are slightly hazy. The nose feels restrained and slightly wild with aromas of fresh peach, some crunchy Golden Delicious apple tones, a little bit of savory old wood, light mineral notes of wet rocks, a hint of waxy funk, a touch of honeydew melon and a whiff of leesy creaminess. The wine feels crisp, youthful and pretty high-strung on the palate with a medium body and intense flavors of tangy salinity and incisive steely minerality, some tart Granny Smith apple tones, a little bit of waxy funk, light bitter notes of lemon pith, a hint of fresh peach and a touch of cantaloupe. The bracing acidity makes the wine feel pretty taut and electric, lending it tremendous sense of structure and freshness. The racy finish is long, crisp and pretty high-strung with a long, acid-driven aftertaste of lemony citrus fruits, steely minerality and sharp Granny Smith apple, some cantaloupe tones, a little bit of pithy lemon bitterness, light crunchy notes of fresh pineapple, a hint of waxy funk and a touch of creamy richness.

A very impressive and ridiculously high-strung naturalist Savagnin with tons of acidity and minerality, supported by quite ripe yet still very fresh and precise fruit flavors. Decanting is heartily recommended - you don't want the last pours to be hazy! At the moment the wine is maybe a bit too tightly-wound and incisive for full pleasure, but it shows tremendous potential for future development. Truly an acid-head's Savagnin - this is a wine for those people who think the normally very high-acid Savagnins don't have enough acidity! Thrilling stuff; let this wait for another five years or so. Highly recommended.

9/11/2023 - forceberry wrote:

100% Savagnin made with purchased old-vine fruit from an organically farmed vineyard. Fermented spontaneously, aged for 24 to 36 months (depending on the source) in old 500-liter demi-muids. Bottled unfined, unfiltered and without any SO2. 14,5% alcohol.

There's quite a bit of sediment in the wine: the first pour or two are clear straw yellow, but the pours are quite cloudy, more reminiscent of pineapple juice - I heartily recommend to let the bottle stand upright and then decant it carefully. The nose is ripe yet sharp with subtly funky yet not particularly wild aromas of fresh Granny Smith apple, some saline oceanic tones, a little bit of leesy yeast, light sweet peachy notes, a hint of oxidative nuttiness, a touch of lifted eucalyptus character and a whiff of creamy oak. The wine feels ripe, concentrated and pretty structured on the palate with a full body and intense flavors of saline minerality, some juicy nectarine tones, a little bit of caramel, light funky nuances, a hint of oxidative nuttiness and a touch of fresh pineapple. The high alcohol lends some heat to the palate and the quite high acidity keeps the wine firm and structured. The lengthy finish is lively, concentrated and somewhat hot with an intense and slightly sweet-toned aftertaste of fresh pineapple, some nectarine, a little bit of honeyed richness, light funky tones, a hint of saline minerality and a touch of creaminess.

I was surprised how big and ripe this wine was - probably more ripe and concentrated than any other nego Ganevat white I've tasted. You can taste that the ripeness in the sweet-toned fruit flavors, high alcohol and sense of concentration, but true to the classic Jura Savagnin style, the wine is at the same time surprisingly fresh and balanced with an unmistakable streak of saline minerality that seems to be the hallmark of Jura's whites. Although I prefer the leaner, less opulent style of Ganevat whites, this is still a pretty enjoyable effort - as long as one makes sure to decant the bottle! The flavors do get muddled a bit once the wine starts to get cloudy.

9/11/2023 - forceberry wrote:

A blend of purchased Gamay from Morgon, Beaujolais (75%), and Poulsard and Savagnin from Jura (sometimes Enfariné as well) in unknown proportions. Aged for a year in old oak barrels. Bottled unfined, unfiltered and without any SO2 on 20th of July, 2022. 11,5% alcohol. Lot number L2111.

Pale-to-medium-deep cherry-red color. The nose feels pungent and heavily reductive with aromas of struck match, acrid smoke and some sulfurous tones, a little bit of crunchy redcurrant, light funky notes of animale and a hint of earth. The wine feels ripe, juicy and slightly lifted on the palate with a medium body and somewhat wild flavors of dark forest fruits, some volatile notes of nail polish, a little bit of cherry, light wild strawberry tones, a hint of earth and a touch of tangy salinity. The structure relies solely on the high acidity as there are no perceptible tannins. The finish is wild, crunchy and moderately long with a dry aftertaste of redcurrants and tangy salinity, some earthy tones, a little bit of tart cranberry, light stuffy reductive tones, a hint of gunpowder smoke and a touch of sweet red cherry.

A simple, straightforward and rather stuffy naturalist red that suffers from excessive reduction. Just as last time (with the 2018 vintage), I was positively surprised how the wine didn't turn mousy - it certainly feels like a wine that would develop mousy flavors very soon after opening a bottle! Otherwise the wine didn't leave a particularly memorable impression. Even if the 2018 we tasted a few years before wasn't a particularly thrilling effort, I think it was still a bit more interesting and enjoyable compared to this vintage. I wonder how Ganevat makes some of the most thrilling whites in Jura, but their reds are always a let-down?

9/11/2023 - forceberry wrote:

Some sources say this is a Gamay, others say it is a 50/50 blend of Gamay and Chardonnay, yet others say it's a Pinot Noir. Go figure. At least it is vinified in a typical Ganevat fashion, ie. fermented spontaneously and bottled without fining, filtration or any added sulfites on July 20th, 2022. Lot number L2109PL. 12% alcohol.

Hazy, medium-deep ruddy-orange color. The nose feels reductive and funky with aromas of flatulent reduction, some smoky notes of struck flint, a little bit of crunchy redcurrant and a hint of rancid nuts, suggesting mousiness. The wine feels dry, crunchy and slightly fizzy on the palate with a light-to-medium body and somewhat sauvage flavors of fresh redcurrants, some saline mineral tones, a little bit of appley fruit, light flatulent notes of reduction and a vaguely mousy hint of sesame seeds. The wine is high in acidity but there are no tannins to speak of. The finish is long and dry with an acid-driven aftertaste of redcurrants, some skunky notes of sulfurous reduction, a little bit of saline minerality and a light yet perceptible hint of grainy mousiness.

Ehh. Otherwise this was just a simple, light and quite uninteresting little red (most likely a red-white blend, based on the very light color and somewhat appley flavors of the wine), which would've left a rather lukewarm impression in itself. However, the light yet still somewhat perceptible streak of mousiness took the wine from mediocre to worse. There are very few redeeming qualities in this wine. I should just learn to steer completely clear of these Ganevat nego reds.

9/11/2023 - forceberry wrote:

100% Roussanne - the producer is located in Arbois, but the grapes are sourced from le soixante-treize, ie. Savoie (of which the department number is 73). Fermented spontaneously and without sulfites. 11,5% alcohol. Lot number R/2017.

Youthful, medium-deep lemon-yellow color. The nose feels rather big and quite fragrant with ripe aromas of yellow stone fruits, some perfumed floral tones, a little bit of honeydew melon, light herby vegetal tones and a hint of exotic spice. The wine feels firm, dry and crunchy on the palate with a medium body and somewhat sauvage flavors of ripe citrus fruits, some mirabelle plum, light appley tones, a little bit of herby greenness, a hint of lifted VA and a touch of white balsamico. The high acidity lend good sense of freshness and structure to the wine. The finish is fresh, somewhat wild and rather long with a dry, acid-driven aftertaste of waxy funk and ripe stone fruits, some apple jam, a little bit of nail polish VA, light saline mineral tones and a vegetal hint of herby spice.

An enjoyably fresh, balanced and tasty little white. The nose is pretty lovely with its nuanced, layered aromatics, whereas on the palate the wine feels more like a generic natural wine with a bit elevated levels of VA. However, the funky tones and volatile qualities never get too distracting and the wine is thoroughly enjoyable all the same. Maybe a bit on the pricey side for its quality at approx. 25€.

9/11/2023 - forceberry wrote:

A naturalist Chardonnay by Maylis Barnard ("mrs. JF Ganevat"), made with fruit sourced from three vineyards in and around Rotalier, Jura. Lot number L20. 13% alcohol.

Pale golden yellow. The nose feels wild and quite waxy with aromas of ripe yet a bit neutral white fruits, some apricot tones, a little bit of lifted nail polish VA, light creamy oak tones and a hint of salty ocean air. The wine feels dry, firm and somewhat wild on the palate with a medium body and tangy flavors of waxy funk and saline minerality, some ripe citrus fruits, a little bit of sharp Granny Smith apple, light crunchy notes of white currants, a lifted, volatile hint of nail polish and a touch of creamy oak. Bright high acidity. The wine feels ripe, sweet-toned and somewhat volatile with a medium-long aftertaste of saline minerality, some white peach, light crunchy notes of white currants, a little bit of nail polish VA and a mineral hint of wet rocks.

A balanced but also very generic naturalist white. Although the sweet nail polish VA feels somewhat pronounced, it fortunately never feels too much or distracting - at least to me. Maybe YMMV. My bigger beef with the wine was that it was so innocuous. It is somewhat recognizable for a Jura white with its high acidity and saline mineral tones, but there is nothing to set it apart from the plethora of other Jura naturalistas. While not a bad wine in any way, at approx. 50€ I think it is okay to expect something a bit more.

9/9/2023 - forceberry wrote:

100% Primitivo aka. Zinfandel. Aged for 10 months in oak barrels. 14% alcohol, 10 g/l residual sugar and 5,8 g/l acidity.

Dark, youthful, somewhat translucent black cherry color. The nose is dull and earthy with mildew aromas of TCA. The taste is exactly the same, but with a noticeably jammy streak of residual sugar sweetness. The wine is relatively high in acidity and while the wine doesn't seem to be that tannic, the sparse tannins do grip on the gums quite enthusiastically.

Corked. Not sure if the wine would've been worth the 19,90€ even if it wasn't corked.

9/9/2023 - forceberry wrote:

100% Cabernet Sauvignon harvested between February 28th and March 5th. Fermented over 10 days and macerated with the skins for a total of 17 days in stainless steel tanks. Aged in new (2%) and second-use (85%) French oak barriques and German oak casks (13%) for 18 months. 13,5% alcohol, 1,6 g/l residual sugar, 6,0 g/l acidity and pH 3,5. Total production 25,500 bottles.

Dark, almost completely opaque blackish-red color with an inky, slightly purplish hue. The expressive nose feels sweetly-fruited with very intense aromas of bilberries and blackcurrant jam, some cherry marmalade, light green notes of peppermint and herbaceous leafy character, a little bit of licorice, a savory hint of old oak spice and a touch of crunchy red fruits. The overall feel is - quite typical of Chilean Cabs - very heavily cassis-driven, yet it doesn't feel overdone. The wine feels juicy and quite ripe, but also dry, intense and surprisingly focused with a rather full body and savory flavors of fresh blackcurrants and crunchy crowberries, some tart dark plums, a little bit of sour cherry bitterness, light minty green tones, oaky hints of savory wood spice and more darker-toned toasty character and a sweeter touch of raspberry juice. The structure relies more on the fresh, high acidity than on the ripe medium tannins that only bring some welcome firmness to the mouthfeel. The finish is ripe yet dry and somewhat grippy with a long, concentrated aftertaste of blackcurrants and fresh, crunchy red plums, some bilberry tones, a little bit of sour cherry bitterness, light woody notes of old oak, a hint of brambly raspberry and a touch of licorice.

A wine that is immediately identifiable as a Chilean Cab with its pronounced cassis nose, yet otherwise manages to avoid all the pitfalls of the genre. I normally am not a fan of Chilean Cabs, because they often are too big, soft, jammy and/or oaky for my preference. However, in most vintages this Cordillera Cab has been a very sophisticated effort, stylistically combining new world expression with old world framework. Although showing some ripeness and quite a bit of concentration, the wine doesn't feel particularly big nor at all jammy or overripe, instead showing surprising sense of freshness and dry fruit profile. Additionally, the wine is almost always wonderfully high in acidity and keeps its oak influence at an almost imperceptible level. Just the way I like it! The only thing I was missing here was the stern tannic structure that many older vintage have shown! Nevertheless, this was a very enjoyable Chilean Cab that is still very youthful and will not only keep but evolve for another decade or so. Solid value at 19,99€. Recommended.

9/9/2023 - forceberry wrote:

A blend of biodynamically farmed Cabernet Sauvignon (55%), Merlot (35%), Cabernet Franc (5%) and Petit Verdot (5%). Aged for 18 months in new (65%) and two-year-old (35%) barriques. 14,5% alcohol and 6,1 g/l acidity.

Dense, youthful and completely opaque blackish-red color. The brooding nose feels somewhat sweet-toned and a bit restrained but also quite complex and fine-tuned with intermingling aromas of ripe dark berries and fresh blackcurrants, some exotic spices, a little bit of juicy dark plum, light woody notes of pencil shavings, toasty hints of coffee grounds and oak spice and a lovely floral touch of elderflowers and violets. The wine feels ripe, dense and powerful yet dry and firm on the palate with a full body and intense, youthful flavors of fresh dark plums and juicy blackcurrants, some woody notes of savory oak spice, a little bit of toasty coffee character, light gravelly mineral tones, a bittersweet hint of dark chocolate and a touch of alcohol warmth. The overall feel is pretty stern and broad-shouldered with the high acidity and still pretty assertive and grippy tannins. The high alcohol lends a little bit of warmth to the palate. The finish is dry, moderately tannic and a bit warm with a long, powerful aftertaste of fresh blackcurrants and tart dark plums, some woody notes of pencil shavings, a little bit of bittersweet dark chocolate, light sweeter nuances of ripe black cherries, a hint of crunchy red currant and a touch of stony minerality.

A stern, structured and quite impressively built Margaux that seems to promise a lot more than what it is giving now. The wine is still very youthful with a noticeably fruit-forward - yet not primary - overall feel, but it also feels very tough and tightly-knit with quite a bit of unintegrated and somewhat awkward oak influence. Although the wine feels a tad too warm and oaky for my preference, I must admit that this wine is still a rather impressive effort. Since the wine didn't seem to open much over the course of the evening, I feel there is no point in opening any bottles in the immediate future. Most likely this wine will start to open up at the age of 10 years, but I feel this wine needs another ten to twenty years - maybe even more? - before it reaches its plateau of maturity. Maybe a bit pricey now at 70,01€, but most likely the wine will be more worth the price once it gets past its awkward adolescent phase.

9/9/2023 - forceberry wrote:

100% Tempranillo from the +40 years old Mayorita, El Bardal and El Rebollar vineyards in Rodezno, and Alto del Rey in Labastida. Aged for a year in new American oak barrels and for another year in 4-yo American oak barrels. 14,5% alcohol, 1,9 g/l residual sugar, 5,0 g/l acidity and 0,74 g/l VA.

Deep and quite opaque dark plummy color with youthful blueish hue. The nose feels ripe, sweet-toned and moderately oak-driven with aromas of soft black cherries and ripe dark plums, some dill pickle tones, a little bit of ripe strawberry, light toasty oak notes, a hint of vanilla and a rich, vaguely buttery touch of diacetyl. The wine feels ripe and juicy on the palate with a full body and bold flavors of tart red plums and sweeter black cherries, some toasty notes of mocha oak and chocolate truffle, a little bit of dill pickle, light vanilla and exotic spice nuances, a hint of strawberry and a faint touch of extracted woody bitterness. The structure relies more on the rather fresh and quite high than on the ripe and pretty gentle medium tannins. The finish is long, silky and gently grippy with a moderately acid-driven aftertaste of crunchy cranberries and sweet black cherries, some dill pickle, light oaky notes of sweet toasty spices and extracted woody bitterness, a little bit of vanilla, a hint of tart red plum and a touch of toasted exotic spices.

A rather classically built LRA, but maybe still a bit too youthful and clumsy: the sweet, toasty oak tones are still pretty much to the fore and the youthful, sweet-toned fruit flavors don't really meld that well together with the vanilla and dill pickle tones. Most likely the wine will get better with further aging, although I doubt this will turn into something particularly interesting with age. I wished the wine had shown a bit more tannic structure, but at least the acidity felt more or less sufficient. At 24,98€ the wine felt a bit pricey for the quality.

9/9/2023 - forceberry wrote:

Fermented and macerated in stainless steel tanks, aged for 15-18 months in 2500-liter botti. 14% alcohol and 5,2 g/l acidity.

Youthful and quite translucent pomegranate color. The nose feels very like classic Nebbiolo with fragrant aromas of ripe cherry-driven red fruits, some roasted spices, a little bit of juicy raspberry, light notes of tobacco, a savory hint of old wood, a touch of pine tar and a perfumed whiff of violets and dried roses. The wine feels firm, dry and positively a bit angular on the palate with flavors of sour cherries and tobacco, some ripe cranberry tones, a little bit of pine tar, light darker-toned notes of black raspberries and sweeter dark fruits, hints of gravelly minerality and earth and a touch of licorice root. The overall feel is pretty structure-driven, thanks to the high acidity and quite ample, moderately grippy tannins. The finish is juicy, slightly warm and quite tannic with a long, slightly sweet-toned aftertaste of sour cherries, ripe cranberries and black raspberries, some gravelly mineral tones, light tarry notes, a little bit of tobacco, a hint of old leather and a touch of tart red plum.

A harmonious, sophisticated and very classically styled Barbaresco. The wine is still very youthful, but all the pieces are there and the wine promises a lot potential for aging. Despite its ample and quite pronounced tannins, the wine doesn't feel particularly tough or aggressive, just pretty firm and structured. Maybe a bit too stern at the moment, but this will be really lovely after a few years. Will probably keep a decade or two - maybe even longer. Terrific stuff with lots of upside, highly recommended. Good value at 33,97€.

9/9/2023 - forceberry wrote:

A blend of organically farmed Sangiovese and Colorino. 13% alcohol, 3 g/l residual sugar and 5,8 g/l acidity.

Youthful, translucent and moderately deep ruby red color. The nose feels a bit closed and subtly smoky with aromas of cherries and wild strawberries, some ripe blue-toned berries, a little bit of pipe tobacco, light plummy nuances, a hint of gravelly minerality and a touch of campfire smoke. While there are some non-fruit aromas, the emphasis is more on the fruity side of things. The wine feels ripe yet dry-ish and open-textured on the palate with a medium body and vibrant flavors of juicy raspberries, some wild strawberries, a little bit of Bing cherry, light dark-fruited plummy tones, a hint of pipe tobacco and a touch of salinity. Although the wine is quite high in acidity, the overall feel is surprisingly supple, smooth and silky with quite mellow medium-minus tannins. The finish is ripe, juicy and silky with a rather long, dry-ish aftertaste of cherries and cranberry juice, some wild strawberries, light brambly notes of raspberries, light gravelly mineral tones, a hint of tobacco and a touch of salinity.

A nice and pleasant, but surprisingly gentle and approachable Chianti - especially when one takes into account how stern and structured the 2018 vintage was! This is a juicy, balanced and accessible weekday pizza wine that really doesn't call for age - unless one wants to dial that youthful fruit-forward nature a bit down in order to bring those non-fruit flavors a bit more to the fore. Nice stuff, but I prefer wines with a bit more bite and structure. Somewhat overpriced for the quality at 24,80€.

9/9/2023 - forceberry wrote:

100% Syrah from organically farmed vineyards in the Gimblett Gravels sub-region of Hawkes Bay. Aged for 12 months in French oak barrels. 13,6% alcohol, 1 g/l residual sugar, 6,45 g/l acidity and pH 3,45.

Youthful, very deep and almost fully opaque blackish-red color with a faint purplish inky hue. The nose feels a bit reticent and understated, yet still pretty nuanced with delicate aromas of ripe dark berries and blackberries, blueberries and black raspberries, some inky tones, a little bit of wood, light spicy nuances of crushed peppercorns, subtly oaky hints of vanilla and cloves and a crunchy touch of fresh red berries. The wine feels quite ripe and somewhat dense but also surprisingly dry, firm and savory on the palate with a medium body and layered flavors of ripe dark fruits and savory notes of meaty umami, some brambly blackberry tones, a little bit of savory wood spice, light floral nuances of violets, a hint of blueberry and a touch of vanilla. The overall feel remains enjoyably firm, balanced and sinewy, thanks to the pretty high acidity and gently grippy medium tannins. The finish is long, slightly grippy and subtly warm with a very savory aftertaste of dark forest fruits, some meaty umami tones, a little bit of blueberry and fresh dark plummy fruit, light woody notes of savory oak spice, a brambly hint of blackberry and a touch of cloves.

A very tasty, balanced and serious new world Syrah. Maybe not as peppery or olive-driven as a classic Northern Rhône Syrah, but taking into account the intensity, sense of structure and savory fruit profile, this wine can easily hold a candle to a high-quality Northern Rhône Syrah. The overall impression is that of a very young wine and I have no doubts this wine will continue to evolve and improve for a good number of years. Seeing how understated the nose was, I hope the aroma profile opens up a bit more as the wine ages. If drunk now, I heartily recommend giving the wine some air, just to let the nose open up. Solid value at 25,01€.

9/9/2023 - forceberry wrote:

100% of the fruit destemmed. Fermented with selected yeasts in stainless steel. Aged for 10 months in oak barriques (27% new). 13,5% alcohol, 6,18 g/l acidity, pH 3,63.

Luminous, translucent and slightly evolved cherry-red color with a faint brick-red hue. At first the nose feels slightly reduced with faint flatulent, sulfurous notes, but this fortunately blows off quite quickly revealing attractive aromas of classic - at times almost Spätburgunder-like - peppery Pinosity and notes of ripe cherries along with some evolved strawberry nuances, a little bit of gamey meat, light floral notes of violets, a hint of gravelly minerality and a touch of brambly black raspberry. The wine feels dry, firm and savory on the palate with a medium body and quite acid-driven flavors of brambly raspberries and savory woody spice, some meaty notes of umami, a little bit of peppery spice, light tart notes of lingonberries and cranberries, a hint of earth and an evolved touch of soft strawberry. The overall feel is enjoyably firm and structure-driven, thanks to the high acidity and enjoyably firm, moderately grippy medium tannins. The finish is dry, fresh and somewhat grippy with a long, slightly evolved aftertaste of brambly black raspberries, some gamey tones, a little bit of savory wood spice, light tart notes of lingonberries and sour cherries, a hint of wizened strawberry and a touch of peppery character. Especially the tart lingonberry tones and light sour cherry bitterness persist for quite a while on the palate.

A wonderfully balanced, serious and quite structure-driven Pinot Noir with a great sense of harmony between the savory flavors, firm structure and overall intensity. Although you might not confuse this for a red Burgundy, the overall feel is very Burgundian and this wine can easily hold a candle to many a Burgundy twice as expensive. The wine is starting to show a tiny bit of evolution, but I'd say this is still a pretty youthful effort and most likely the wine will continue to keep and develop for years more. Excellent value at 19,99€.

9/9/2023 - forceberry wrote:

100% Lambrusco di Sorbara. Vinified using the Charmat method, aged for 4 months on the lees in pressurized tanks. 11% alcohol, 6 g/l residual sugar and 8,0 g/l acidity.

Youthful, luminous rosé color with a salmon-pink hue. The primary nose feels sweetly-fruited and mulchy-earthy both at the same time with aromas of raspberry jellies and candied red fruits, some earthy notes, a little bit of stemmy character, light spicy notes and a hint of dried mushroom. The wine feels youthful, dry-ish and pretty crunchy on the palate with a light-to-medium body and flavors of fresh redcurrants and tart cranberries, some candied primary fruit notes of raspberry jelly and strawberry candies, a little bit of mulchy and earthy character, light stony mineral notes, a hint of sour cherry bitterness and a faint touch of bitter almond. The wine is high in acidity with no tannins to speak of. The finish is crisp, dry and very subtly grippy with a moderately long aftertaste of brambly raspberries and wild strawberries, some earthy tones, light tart notes of cranberries, a little bit of stony minerality, a primary hint of fruit jellies and a balancing touch of sour cherry bitterness.

A fun, crunchy and balanced Lambrusco with a somewhat earthy or mulchy character that seems typical of some dry Lambruscos. This is not as tough and austere as some deeper, darker-red dry Lambruscos, but I guess the style here is supposed to be more like a sparkling rosé, not a frizzante red wine. Very enjoyable both as a food wine and simply drunk on its own. Priced somewhat according to its quality at 14,99€.

9/9/2023 - forceberry wrote:

Made with Arneis sourced from Roero. 20% of the grapes are cold-soaked for 8-10 hours, after which they are fermented in stainless steel. MLF is blocked. Aged on the lees in stainless steel tanks for at least 4 months. 13,5% alcohol and 6,0 g/l acidity.

Youthful, somewhat neutral and rather pale greenish-yellow color. The nose feels sharp, dry and youthful with slightly Riesling-like aromas of zesty citrus fruits and mineral spice, some vaguely flint-smoky notes of reduction, a little bit of chopped herbs, light crunchy notes of fresh white fruits, a sweeter hint of honeyed richness and a developed touch of beeswax. The wine feels firm, brisk and quite acid-driven on the palate with a medium body and bright flavors of zesty citrus fruits and sweeter mirabelle plum tones, some smoky mineral tones, a little bit of waxy richness, light honeyed nuances, a hint of chopped herbs and a touch of tangy salinity. The high acidity lends great sense of energy and structure to the wine. The finish is long, dry and juicy with a palate-cleansing aftertaste of fresh white peach and sweeter mirabelle, some herby tones, a little bit of stony minerality, light crunchy nuances of fresh red apple and a hint of beeswax.

A firm, structured and tasty Roero Arneis - the dry, mineral and acid-driven style here was so very different to the soft, fruity and sweet-toned 2022 vintage we tasted at the same time. A year ago this wine was still quite primary - although pretty attractive nonetheless - but now, after a year, this wine feel less primary, more mineral and even vaguely Riesling-like. A very lovely and eminently drinkable Roero Arneis indeed. Solid value at 15,98€. Recommended.

9/9/2023 - forceberry wrote:

Made with Arneis sourced from Roero. 20% of the grapes are cold-soaked for 8-10 hours, after which they are fermented in stainless steel. MLF is blocked. Aged on the lees in stainless steel tanks for at least 4 months. 13% alcohol and 6,0 g/l acidity.

Youthful, somewhat neutral whitish-yellow color with faint greenish highlights. Surprisingly the color of the wine seems a bit less green and more neutral than that of the vintage 2021 that we tasted at the same time. The nose feels a bit restrained, somewhat sweetly-fruited and quite primary with very fruit-driven aromas of white peach, some pear drops, light candied gummi bear tones, a little bit of apple jam and a hint of herby spices. The wine feels dry-ish or even a bit sweet-toned and slightly soft on the palate with a full body and primary flavors of juicy white peach, some candied gummi bear tones, a little bit of sweet Golden Delicious apple, light pear drop notes, a hint of sweet aromatic herbs and a touch of grapefruit soda. The overall feel is very youthful, fruit-forward and approachable with a rather soft structure, thanks to the quite modest acidity. The finish is ripe juicy and quite primary with a medium-long aftertaste of greengage and white peach, some spicy red apple tones, a little bit of grapefruit soda, light herby nuances and a candied hint of pear drops.

Tasting this next to the terrific 2021 vintage, this 2022 vintage was like a polar opposite of the same wine! This wasn't a fresh, brisk and zippy little dry white, but instead a rich, soft and sweet-toned white from the very fruit-forward end of the spectrum. Although the candied primary fruit flavors aren't particularly to my liking, I could live with them as I know they will disappear after a few years of aging. However, no amount of aging is going to fix that soft acidity or too ripe and sweet-toned fruit profile. It's hard to believe this is a white with 6 g/l acidity and no MLF. At 15,98€ this wine isn't really worth the price - I'd go for something lighter and more refreshing instead. Or the noticeably better 2021 vintage.

9/10/2023 - forceberry wrote:

A blend of Cabernet Sauvignon (58%), Merlot (38%), Cabernet Franc (3%) and Petit Verdot (1%). 13,5% alcohol.

Dense, fully opaque blackish-red color with a faint, evolved pomegranate color. The dark-toned nose feels slightly evolved and subtly sweetish with aromas of dark plummy fruit, some toasty oak spice, a little bit of ripe blackcurrant, a light Fino Sherry-like streak of aldehydic greenness and a hint of pruney dark fruit. The wine feels ripe, quite silky and pretty open-knit on the palate with a moderately full body and quite savory flavors of juicy dark plum and meaty umami, some wizened dark berries, a little bit of toasty oak spice, light woody notes of pencil shavings, a brambly hint of black raspberries and a faint aldehydic touch of green almonds or green apple slices. The structure relies a bit more on the high acidity than on the somewhat resolved yet still moderately grippy medium tannins. The finish is long, savory and somewhat grippy with a dry, slightly aldehydic aftertaste of ripe blackcurrants and savory meaty character, some brambly notes of black raspberries, a little bit of toasty mocha oak, light woody nuances of pencil shavings, a juicy hint of dark plummy fruit and a touch of aldehydic greenness.

I've had this vintage once before, and back then it was a very lovely and serious effort. Had it not been suffering from a faint touch of acetaldehyde, which lent a vague green-toned note of sorrel or green almond to the flavors, this probably would've been better than the 2000 vintage, which felt a bit bigger and more polished in comparison. However, the aldehydic greenness took its toll on the wine and while you could taste the finesse and complexity, this bottle was a bit of a let-down. It was still an enjoyable wine, but knowing how good this vintage can (and should) be, this vintage turned out the be the most disappointing bottle in our 2002-1985 vertical of Cos d'Estournel, unfortunately.

3/2/2024 - forceberry wrote:

Consistent with my previous tasting note.

9/10/2023 - forceberry wrote:

A blend of Cabernet Sauvignon (55%) and Merlot (45%). 13% alcohol.

Dark, almost fully opaque blackish-red color with a subtly evolved pomegranate hue. The nose feels somewhat sweetish and a bit glossy with rich, layered aromas of ripe dark plums, juicy blackcurrants and blueberry jam, some toasty oak notes of mocha and vanilla, a little bit of roasted bell pepper, light meaty nuances of prosciutto or iberico ham, a woody hint of pencil shavings, a touch of sweet pipe tobacco and a floral whiff of violets. The wine feels quite dry, firm and sinewy on the palate with a medium body and intense, juicy flavors of ripe dark berries and blackcurrant juice, some tobacco, light woody notes of cedar and toasty oak spice, a little bit of meaty umami, a brambly hint of blackberries and a touch of old wood. The structure relies mostly on the surprisingly high acidity as the supple medium tannins feel pretty light and gentle. The harmonious finish is long, dry and silky with supple, resolved tannins and a layered aftertaste of blackcurrants and blackberries, some wizened dark plums, a little bit of meaty umami, light woody notes of pencil shavings, hints of tobacco and old leather and a ferrous touch of blood.

Compared to the 1990's Cos wines we tasted in the same tasting, the style here is darker-toned, somewhat sweeter and more glossy and quite similar to the 2000 vintage. The main differences were that the 2000 Cos was both slightly more youthful and more muscular with a rather firm tannic backbone. However, I preferred the slightly fresher, leaner and more nuanced style of this 2001 a bit more - the 2000 was maybe a bit too modern for my preference, but the 2001 not as much. All in all, this is a fine and enjoyable Cos, but I prefer the style of the 1990's so much more. I hope these early 2000's wines turn more interesting with enough aging - at least the wines feel like they will not only keep, but also improve for many years more.

9/10/2023 - forceberry wrote:

A blend of Cabernet Sauvignon (60%) and Merlot (40%). 13% alcohol.

Brooding, almost fully opaque dark ruby red color that doesn't look old nor particularly youthful, either. The nose feels dramatically different from the preceding vintages we tasted (1998-1985): the overall aroma is dominated by rich aromas of milk chocolate, creamy diacetyl and still surprisingly youthful blackcurrant character, supported by lighter nuances of blue and dark berries, some exotic spices, a little bit of ripe dark plums and oaky hints of mocha, cedar and cloves. The wine feels comparatively big, ripe and open-knit on the palate with a quite full body and juicy yet relatively dry and savory flavors of blackcurrants and dark plums, some blueberry tones, light oaky notes of mocha and milk chocolate, a little bit of herbaceous leafy character, a hint of exotic spices and a touch of gravelly minerality. The wine is pretty firm and structured with its high acidity and ample yet not tough or aggressive tannins, yet still the overall feel is somewhat polished and glossy. The finish is ripe and rich yet dry and moderately grippy with a long, bold aftertaste of juicy black cherries and slightly wizened blackcurrants, some toasty mocha oak, light woody notes of cedar, a little bit of dark plummy fruit, a creamy hint of diacetyl and a savory touch of meaty umami.

This vintage of Cos stood in stark contrast to all the other wines we tasted, coming across as noticeably bigger, more ripe and more glossy than any other vintage in our 2002-1985 vertical. The fruit profile is somewhat sweeter and more darker, and the oak influence was noticeably more impactful here. True to the 2000 vintage, the wine feels much younger than one would expect from a +20 yo Bordeaux, but in this wine this might've been for the benefit of the other vintages, which showed much more depth, nuance and complexity. This was an impactful and impressive wine in its own right, showing lots of potential for further development - but the rich, glossy, sweet-toned flavor profile of the wine wasn't really my cup of tea. Although the surrounding vintages that we tasted (1998 and 2001) were similarly more modern compared to the older vintages in our tasting, I must admit I preferred them over this 2000 vintage. It feels as though the wine had been bitten by the California bug. I hope the wine loses its modernist edge with age and picks up some depth and savory complexity over the years. Let the wine age for another 10-15 years.

9/10/2023 - forceberry wrote:

A blend of Cabernet Sauvignon (55%) and Merlot (45%). 12,5% alcohol.

Somewhat translucent and a bit evolved cherry-red color with a maroon hue. The overall appearance is somewhat more translucent than any other wine in our Cos vertical. The nose is also slightly different with a brooding, somewhat darker-toned and slightly sweeter aromas of juicy dark plums, some toasty oak spice, light autumnal notes of damp leaves and forest floor, a little bit of pipe tobacco, a cedary hint of cigar box, a touch of Asian spices and a whiff of old leather. The wine feels a bit more classically styled on the palate - and a bit more evolved than the other 1990's we tasted, too - with a full body and savory flavors of meaty umami and salty charcuterie character, some herbaceous notes of cooked bell pepper, light juicy notes of blackcurrants, Bing cherries and dark plums, a little bit of licorice, toasty hints of mocha oak and dark-toned oak spice and a touch of pipe tobacco. The medium-to-moderately high acidity feels a bit lower than it seems typical for the label, whereas the assertive and rather grippy tannins are a bit more prominent compared to the other vintages. The finish is long, juicy and quite grippy with a layered, somewhat evolved aftertaste of ripe blackcurrants and dark plummy fruit, some pipe tobacco, a little bit of licorice, light savory notes of meaty umami, oaky hints of cedar and toasty mocha character and a touch of smoky chipotle.

After the older vintages of Cos d'Estournel (1990, 1995, 1996), this wine was the first to come across as stylistically somewhat different with its darker-toned, more plummy aromatics and a bit more prominent oak influence. I was thinking the winemaking was just more modern here, but only now, when I read that the Merlot component was atypically high for Cos in this vintage, it all made more sense: the flavor profile had more of that plummy Merlot plushness and the acidity came across as softer. Fortunately the rather stern tannins kept the wine wonderfully firm and structured, and even if the nose felt a bit more glossy than I expected, the wine was pretty much on point on the palate. All in all, a fine and lovely vintage of Cos, but lacks the magic of the best vintages. I also feel that the aging potential is somewhat limited compared to the other Cos vintages of the 1990's we tasted.

9/10/2023 - forceberry wrote:

A blend of Cabernet Sauvignon (65%) and Merlot (35%). 13% alcohol.

Dark yet moderately translucent cherry-red color with a light dried-blood hue. At first the nose feels somewhat restrained yet still very complex and attractive; however, it slowly opens up, increasing in intensity to some degree. The bouquet shows aromas of ripe dark forest fruits and smoky notes of chipotle, some herbaceous leafy and bell pepper notes of Cab, a little bit of fresh blackcurrant, light evolved nuances of earth and cured meat, a hint of tobacco, a touch of cedary oak and a whiff of Asian spices. The wine feels dry, sinewy and quite structure-driven on the palate with a medium-to-moderately full body and very intense flavors of ripe blackcurrants and red plums, some hebaceous notes of roasted bell pepper and leafy greenness, light evolved nuances of tobacco and meaty umami, a little bit of cedary wood, a hint of toasty oak spice and a vague touch of smoke. The combination of high acidity and still moderately assertive and grippy tannins make the overall feel pretty muscular, yet not tough or aggressive. The finish is complex, intense and moderately grippy with a long, savory aftertaste of meaty umami, some tobacco and roasted bell pepper tones, a little bit of wizened dark fruit and ripe blackcurrants, light woody notes of cedar and pencil shavings, a sweeter hint of pruney character and a smoky touch of chipotle.

I tasted this wine 7 years ago and I described how the wine was showed remarkably youthful qualities and firm structure despite the somewhat evolved nuances, guessing that the wine will keep for at least another 10 years. Well, the wine has continued to not only keep, but also evolve for the past seven years now, the wonderful tertiary qualities coming a bit more to the fore and the firm tannins showing a bit more resolution now. However, the wine still feels surprisingly youthful and vibrant for its age and the tannins are still surprisingly firm and grippy. This is as fantastic a wine as it was then, maybe even a tad better and more complex now - although the nose wasn't maybe as rich and powerful as it was. Yet still, this was easily among the best vintages of Cos we had in in our 1985-2002 vertical - if not the best (along with the exceptional 1985 and 1986 vintages). Based on its impressive intensity, sense of youthful energy and firm structure, this is an extraordinary vintage that will continue to keep (and hopefully improve) for many, many years more. Very highly recommended.

9/10/2023 - forceberry wrote:

A blend of Cabernet Sauvignon (60%) and Merlot (40%). 13% alcohol.

Very deep, dark and only rather slightly translucent blackish-red color. The nose feels a bit reticent yet still very complex and attractive with layered, savory aromas of wizened dark plums, some smoky chipotle tones, a little bit of ripe blackcurrant, light gravelly mineral notes, a hint of minty lift, a woody touch of pencil shavings and a whiff of old leather. The wine feels somewhat drier, less ripe and more sinewy than the surrounding vintages (1990, 1996) in our tasting. While firm, the overall feel is still quite resolved and velvety with a medium body and layered flavors of juicy blackcurrants and ripe cherries, woody notes of pencil shavings, some gravelly mineral tones, a little bit of pouch tobacco, light bittersweet notes of dark chocolate, a leafy hint of herbaceous Cab character and a ferrous and subtly salty touch of blood. The high acidity and moderately grippy yet ripe and not aggressive tannins lend good intensity to the flavors and make the wine feel pretty structured yet not tough. The finish is dry, long and somewhat grippy with an intense aftertaste of ripe blackcurrants, some savory notes of meaty umami, a little bit of earth and tobacco, light cherry tones, a hint of gravelly minerality and a sweeter touch of wizened red fruits.

A very fine, firm and harmonious vintage of Cos that shows some ripeness and good sense of resolution, yet comes across as pretty dry, sinewy and structure-driven. Lacks maybe a bit in finesse and complexity if compared to the very best vintages of Cos, but still comes across as very impressive and attractive all the same. Excellent, serious and structure-driven stuff that is slowly inching towards its peak, yet still holds a bit potential for further development. Highly recommended.

9/10/2023 - forceberry wrote:

A blend of Cabernet Sauvignon (60%) and Merlot (40%). 13% alcohol.

Luminous, somewhat pale and quite translucent pomegranate red with an evolved maroon hue. The nose feels somewhat evolved yet not old with fascinating, both savory and sweet and not particularly open nor closed aromas of wizened cherries and sandy soil, some ripe blackcurrant tones, a little bit of exotic spice, light oaky notes of pencil shavings and sweet toasty spice, a hint of pipe tobacco, a touch of dried flowers and a whiff of freshly ground coffee. The wine feels dense, somewhat ripe and quite sinewy yet silky and rather dry on the palate with a moderately full body and savory flavors of tobacco and ripe blackcurrant, some meaty notes of umami, light woody pencil shaving tones, a little bit of wizened dark fruits, toasty hints of smoky spices and ground coffee and a herbaceous touch of chopped bell peppers. The overall feel is pretty structured, thanks to the high acidity and still moderately grippy medium-plus tannins. The long finish is ripe, harmonious and somewhat grippy with a complex aftertaste of ripe blackcurrants, some pipe tobacco, a little bit of wizened dark berries, light savory notes of meaty umami, oaky hints of both woody pencil shavings and sweeter, toasty oak spice and an evolved touch of forest floor.

A really fine, attractive and harmonious vintage of Cos that is slowly approaching its plateau of maturity. The wine does show some ripeness and some sweeter nuances of slightly wizened dark fruits, yet the wine is very classically styled with its rather dry and even somewhat cold overall feel, firm sense of structure and faint herbaceous undertones. The nose is immensely seductive and on the palate the wine simply exudes class and finesse. In many a tasting, this wine would've easily been my WotN. However, in our Cos d'Estournel vertical, this wine was ever-so-slightly eclipsed by three even more enthralling vintages: 1985, 1986 and 1996. Nevertheless, this is an absolutely fantastic vintage that is not going to go into decline anytime soon. Drink or keep. Very highly recommended.

9/10/2023 - forceberry wrote:

A blend of Cabernet Sauvignon (70%) and Merlot (30%). 13% alcohol.

Deep, dark and quite mature black cherry color with a somewhat evolved pomegranate hue. The developed nose feels a bit reticent but also nuanced and attractive with fine-tuned aromas of autumnal leaves and smoky chipotle character, some sweet notes of wizened blackcurrants and ripe cherries, a little bit of ferrous blood, light woody notes of cedary oak, a hint of pipe tobacco, a touch of prunes and a whiff of exotic spices. The wine feels ripe, silky and open-textured on the palate with a medium-to-moderately full body and layered flavors of tobacco and meaty umami, some sweet-fruited notes of wizened blackcurrants and dark plums, a little bit of roasted bell pepper, a woody hint of pencil shavings and a touch of earth. The overall feel is pretty mellow and supple, thanks to the medium-to-moderately high acidity and resolved, powdery and quite gentle tannins. The finish is long, silky and gently grippy with a dry aftertaste of tobacco and wizened blackcurrants, some red licorice, light autumnal notes of damp leaves and sous-bois, a little bit of sweet black cherry, a woody hint of pencil shavings and a touch of roasted bell pepper.

A delicious and harmonious vintage of Cos that is more or less fully resolved and at its peak now. A very fine wine by all accounts, although feels somewhat less impressive after two exceptional vintages, 1985 and 1986, coming across as slightly softer and a bit less complex and not matching their flavor intensity. Most likely this wine won't improve with additional aging, but I don't see it falling apart anytime soon - drink or keep. Highly recommended.

9/10/2023 - forceberry wrote:

A blend of Cabernet Sauvignon (68%), Merlot (30%) and Cabernet Franc (2%). 12,5% alcohol.

Dark, somewhat translucent and moderately evolved cherry-red color with a subtle brownish-maroon hue. The nose feels rich, evolved and moderately sweet-toned with complex and enormously attractive aromas of wizened blackcurrants and dried dark fruits, some earthy tones, a little bit of ripe figs, light woody notes of pencil shavings, a hint of cooked bell pepper, a touch of leafy greenness and a subtle whiff of perhaps bretty funk. The wine feels firm, dry and quite evolved on the palate with a medium body and complex, quite intense flavors of ripe blackcurrants, some tart dark plums, a little bit of tobacco and woody oak spice, light autumnal notes of damp leaves, bretty hints of leathery funk and smoky phenolic spice and a raw meaty touch of savory umami. The overall feel is enjoyably sinewy and still somewhat tightly-knit with the high acidity and moderately grippy medium-plus tannins. The finish is long, dry and moderately grippy with a complex and quite intense aftertaste of ripe redcurrants, some wizened blackcurrants, a little bit of autumnal leaves, light woody notes of pencil shavings and cedar, tertiary hints of tobacco and beef jerky and a touch of cooked bell pepper.

An excellent vintage of Cos that is very close to its peak now - or maybe the wine is peaking now. After the amazingly complex 1985 vintage, this wine felt a tiny bit more linear and less complex in comparison, but it made it up by being slightly more intensely-flavored and somewhat more structured, showing a bit less resolution in the tannic structure. It's nigh impossible to say which one ultimately is the better wine now, but there's a tiny chance this wine might be better wine in the long run - the 1985 felt like it didn't really have any room for further improvement, whereas I thought this 1986 could not only keep, but possibly even improve with further aging. However, the wine is in an absolutely gorgeous shape right now and any bottles in prime condition can be opened anytime between now and the following two-three decades. Maybe even longer. Stunning stuff.

9/10/2023 - forceberry wrote:

A blend of Cabernet Sauvignon (60%) and Merlot (40%). 12,5% alcohol.

Dark, somewhat translucent and moderately evolved cherry-red color with a subtle brownish-maroon hue. The nose feels dry, nuanced and very classically styled with attractive aromas of tobacco and evolved meaty tones, some wizened blackcurrants, light leafy notes, a little bit of salty liquorice powder, woody hints of cigar box and pencil shavings, a touch of licorice root and a whiff of old leather. The wine feels dry, silky and resolved on the palate with a medium body and fine-tuned, not particularly intense nor dilute flavors of ripe blackcurrants and wizened dark forest fruits, some tobacco, light woody notes of pencil shavings and cedar, a little bit of leafy Cab character, a hint of cooked bell pepper and a touch of sous-bois. The wine is high in acidity with fine, supple and fully resolved medium-minus tannins. The finish is long, dry and gently grippy with a harmonious, complex aftertaste of ripe blackcurrants and sweet dried fruits, some tobacco, a little bit of cooked bell pepper, light leafy tones, a hint of exotic spices and a touch of old leather.

A beautiful, fine-tuned and so harmonious vintage of Cos that is still sitting firmly on its plateau of maturity. The structure is so resolved at this point that the wine doesn't call for any additional aging, but as the wine doesn't show any signs of decline, I'm quite positive that the wine continues to keep just fine for years more. In our Cos vertical it was nigh impossible for me to pick my favorite of the evening - this wine was maybe a tad more complex than the 1986, which instead was slightly more intense and structured. The 1996 was a banger, too. Fantastic stuff, in any case.

9/10/2023 - forceberry wrote:

A blend of Sauvignon Blanc (85%) and Sémillon (15%). Fermented and aged for 18 months in oak barriques (35% new). Bottled in June 2007. 13% alcohol.

Pale lemon-yellow color. The nose feels complex, quite evolved and even very slightly oxidative with aromas of roasted nuts and caramel, some creamy oak tones, a little bit of ripe citrus fruits, light beeswax tones, a hint of burnt sugar and a touch of bruised apple. The wine feels evolved, complex and subtly oxidative on the palate with a medium body and intense flavors of walnuts and woody notes of savory oak spice, a little bit of bruised apple, light pithy grapefruit bitterness, a hint of ripe lemony citrus fruits and a touch of woolly lanolin. The acidity keeps the wine nicely in balance, lending good sense of freshness and some sense of structure to the wine. The finish is long, evolved and slightly oxidative with a nuanced aftertaste of chopped walnuts, some bruised apple, light woody notes of savory oak spice, a little bit of ripe citrus fruits, a hint of browned butter and a touch of stony minerality.

A sophisticated, balanced and quite evolved Bordeaux Blanc at its peak. The wine is not past its peak yet, but the oxidative tones are starting to be present and it feels obvious that the wine is not going to benefit from any further aging. The overall feel was somewhat more aged and tertiary compared to the 2004 vintage I had tasted before and noticeably older compared to the 2008 and 2010 vintages. We tasted this wine next to the 2009 Haut-Bergey Blanc and while the overall style here was less oaky and more classically styled, this wine didn't manage to reach the freshness and intensity of that 2009 Haut-Bergey. All in all, this was a fine and balanced Chevalier, but it hasn't reached the level of the best Chevalier Blancs I've tasted, and - unless we had a prematurely evolved bottle - probably never will.

9/10/2023 - forceberry wrote:

Typically a blend of Sauvignon Blanc (80%) and Sémillon (20%). MLF blocked. Aged for 10-12 months in French oak barriques (1/3 new).

Pale but also quite intense golden yellow with faint lime-green highlights. The nose feels rich and expressive with sweet-toned aromas of exotic fruits and sweet creamy oak notes, some vanilla nuances, a little bit of mango and greengage, light buttery tones, a hint of lemongrass and a touch of ripe golden currant. The wine feels dry yet ripe and somewhat concentrated on the palate with a moderately full body and quite intense flavors of ripe orange or pomelo-driven citrus fruits, some creamy and toasty oak tones, a little bit of steely minerality, light sweeter nuances of greengage and tropical fruits, a hint of vanilla and a touch of ripe Granny Smith apple. The mouthfeel is textural and slightly viscous, but the quite high acidity lends good sense of balance and freshness to the wine. The finish is long, firm and pretty acid-driven with a dry aftertaste of creamy oak, some lemon marmalade, light tart notes of passion fruit, a little bit of woody oak spice, a hint of vanilla and a touch of lemongrass.

This ripe Bordeaux Blanc felt still pretty big and surprisingly oaky for a 14-yo white wine, but even though I'm not a big fan of heavily oaked wines, I admit this wine showed enough depth, intensity and structure to come across as pretty impressive. The overall feel is a bit too sweet and oak-driven for my preference, but seeing how surprisingly youthful and vibrant the wine was at 14 years of age, I'm pretty convinced this wine will continue to age just fine, hopefully integrating some of that oak in the process. Most likely this wine needs at least 5-10 years to reach its plateau of maturity - possibly even more! Despite its glossy, somewhat oak-heavy leanings, this is a surprisingly nice Bordeaux Blanc with lots of upside.

9/10/2023 - forceberry wrote:

Intense yellow-green color. Ripe, sweet-toned nose with aromas of beeswax, some ripe white peach, a little bit of honeydew melon and a hint of apple jam. The wine feels ripe, sweet-toned and balanced on the palate with a full body and medium-dry flavors of apple jam, some ripe citrus fruit tones, a little bit of stony minerality, light juicy notes of white peach, a hint of honeyed richness and a touch of cantaloupe. The acidity feels quite high. The finish is rich, sweet-toned and somewhat round with a moderately long aftertaste of honey and apple jam, light stony mineral tones, a little bit of lemon marmalade and a hint of juicy white peach.

A nice, balanced and tasty Chenin Blanc with a noticeable yet not distracting dose of residual sugar. This is a great, less aromatic and a bit more weighty alternative to an off-dry / halbtrocken Kabinett Riesling, showing similar sense of structure and minerality but also a bit more body and heft. Not too much, though - the drinkability here is great and the wine works really well both on its own and with dishes that call a little bit of sweetness from the wine. As the overall feel is so youthful, I can see this wine developing beneficially for a good number of years more.

9/6/2023 - forceberry wrote:

Lot L315, best before 6th of April, 2024. 8,0% alcohol.

Rather hazy and slightly opaque reddish-amber color with a rather modest but also quite persistent beige head. The nose feels quite big and powerful with rich aromas of Barley Wine-like caramel malt and dried fruits, some ripe red fruited tones, a little bit of resinous hops, light fragrant notes of grapefruit zest and a hint of peppery spice. However, the nose seems to lose intensity in the glass and slowly it turns from very expressive to quite modest. The beer feels quite big, somewhat sweet-toned and rather hoppy on the palate with a full body and bold flavors of biscuit and caramel malt, some savory spicy tones, a little bit of grassy hops, light resinous tones, sweet hints of dried exotic fruits and overripe apricot and a touch of pithy grapefruit. The carbonation feels very modest and soft, whereas the hop bitterness comes across as rather robust and pronounced. The finish is long, quite bitter and slightly warm with a somewhat sweet aftertaste of caramel and ripe red-toned fruits, some peppery spice, light grassy notes of hops, a little bit of pine needles, a sweet hint of dried exotic fruits and a touch of biscuity malt. The pronounced, grassy hop bitterness persists for a long time.

A very malt-driven - even somewhat Barley Wine-ish - Imperial IPA. Although the first few sniffs were very pronounced, the overall feel is surprisingly somewhat subdued. Yet still an enjoyable, balanced and well-crafted effort that is priced according to its quality at 4,99€ for a 0,33-liter bottle. I still have to mention, though, that I prefer the less sweet and malty, more refreshing Humulus Lupus DIPA more!

9/4/2023 - forceberry wrote:

7,5% alcohol and 79,5 g/l residual sugar. Tasted blind.

Pale lime-green color with faint lemon-yellow highlights. The nose feels rather reductive at first with aromas of skunky Böckser; with air, the nose slowly reveals aromas of primary grapey fruit, some lemon marmalade tones, a little bit of stony minerality, light smoky notes of struck flint, a candied hint of gummi bear and a floral touch of apple blossom. It feels as though the nose could be nice, but the overhanging, sulfurous aromas of Böckser make it hard to appreciate the aromas fully. The wine feels quite sweet and rather primary on the palate with a somewhat round medium body and quite rich flavors of grape jelly, some lemon marmalade, light musky floral tones, a little bit of stony minerality, a primary hint of gummi bear and a touch of lychee. The acidity feels high enough to keep the wine in balance, but the overall feel is still slightly soft and viscous. The finish is youthful, rich and moderately sweet with a medium-long aftertaste of grape jelly, some primary notes of pear drops, a little bit of lemon marmalade, light stony mineral notes, a reductive hint of hard-boiled eggs and a touch of musky floral character.

A tasty but also quite a bit too primary and way too reductive Riesling that suffers badly from the skunky Böckser character. I guess one could get those skunky tone to dissipate with 24 to 48 hours of aeration, but if one wants to drink the wine on a short notice - tough luck. At least for now, this wine isn't really cut up for the task. It feels like this could be a nice wine, but since both the nose and the taste are so heavily dominated by the sulfurous hard-boiled egg notes, the wine doesn't really hit the mark. Furthermore, even though the wine doesn't feel fat or flabby, I think such a sweet, rich Riesling could benefit from a higher level of acidity. All in all, this was a pretty good wine, but nothing beyond that.

9/4/2023 - forceberry wrote:

12,5% alcohol. Tasted blind.

Youthful, medium-deep yellow-green color. The nose feels clean, somewhat yellow-toned and a bit reticent with light aromas of tropical fruits, some cantaloupe, a little bit of sweet red apple, a hint of hay and a touch of chopped aromatic herbs. The wine feels dry, clean and slightly evolved on the palate with a light-to-medium body and flavors of fresh citrus fruits, some yellow apple tones, a little bit of hay, light herby tones, a hint of cantaloupe and a mineral touch of wet rocks. The high acidity lends good sense of balance and structure to the wine. The finish is dry and juicy with a moderately long aftertaste of fresh red apples, some steely mineral tones, a little bit of fresh citrus fruit, a hint of Mediterranean herbs and a touch of tangy salinity.

A nice, balanced and enjoyable Chardonnay. Nothing particularly memorable or interesting here, but nothing to complain about, either. Compared to the somewhat weird, rather reductive and quite vegetal 2015 vintage, this vintage was miles better. I doubt the wine will evolve into something particularly thrilling or complex with additional aging, so I really don't see much point in cellaring this wine further, even if the wine doesn't seem to be falling apart anytime soon. Drink or keep for a handful of years more.

9/4/2023 - forceberry wrote:

5,5% alcohol. Tasted blind.

Pale lemon-yellow color. The nose feels very fragrant and floral at first with musky, perfumed aromas of rose petals and grapey fruit, then settling a bit down to exhibit aromas of developed honeyed character, some sweet grapey tones, a little bit of lemon marmalade and light perfumed floral nuances. The wine feels lively, quite sweet yet still surprisingly fresh on the palate with a light-to-medium body and layered flavors of lemon marmalade, some ripe grapey fruit, a little bit of honeyed richness, light steely mineral tones, a sharp hint of Granny Smith apple and a touch of pear juice. The overall feel is not particularly young anymore, but the wine doesn't feel old, either. The high acidity and gently prickly carbonation lend good sense of balance to the wine. The finish is medium-to-moderately long, refreshing and moderately sweet with a bright, fruity aftertaste of apple juice, some ripe pear, a little bit of steely minerality, light honeyed tones, a hint of grapey fruit and a touch of Sultana raisin.

Unsurprisingly, my first guess was a bubbly Moscato, most likely from Asti. This is pretty easily identifiable for the genre, but I must admit that the wine shows good sense of freshness, balance and nuance for what it is. One might expect a typical Moscato would reach its apogee after just a year or two, but this wine seems to be still on an upward trajectory at 6 years of age! Admittedly, the most perfumed floral tones seem to fade quite quickly now, but those more evolved notes of honeyed richness and Sultana raisins make up for everything. Yet still, the wine feels a bit pricey for the quality at 13,95€ for a half bottle.