4/21/2024 - wmccone54 Likes this wine:

Closed and unexpressive aromatics, and a tight flavor profile despite a long decant. Black fruits with a very delineated structure. Not giving up much, even with the grilled, medium rare lamb chops, Brussels sprouts casserole, and grilled asparagus. Hold through 2025.

4/21/2024 - wmccone54 wrote:

Still very drinkable, but losing both energy and freshness. Drink sooner rather than later

4/20/2024 - wmccone54 wrote:

Drinking well at fifteen years, but quickly reaching maturity. Completely integrated black and red fruits, tannin, acid, and oak. Good balance, but not much complexity. Needs food. Drink now.

4/19/2024 - wmccone54 wrote:

Rich and opulent; classic California styling. Lots of sweet tropical and ripe orchard fruits with dominating buttery oak, vanilla, and spice. Definitely “fat” with acidity completely buried by the ripe fruits. Weak finish. Disappointing given the pedigree. Drink now, unlikely to improve with further cellaring.

4/19/2024 - wmccone54 Likes this wine:

Purchased from TLB for ~$20 USD. Given the age and producer, who is somewhat new to me, my expectations were fairly low. As it turns out, this is an excellent representation of a high quality, well balanced, and nicely styled Chardonnay. Displays a vibrant, medium gold color, full body, and expressive and complex aromatics. A wide range of yellow fruit clusters: citrus, orchard, and tropical fruits (lemon, ripe apple, stoney peach, and juicy pineapple); white rocky minerals from the granite and limestone soils, judicious use of neutral oak, and balanced acidity from the vineyard altitude, and nocturnal temperature differences. Fresh in the mouth; perfect with the baked Chilean Sea Bass in queso cheese, riced cauliflower and broccoli. Finishes very long and satisfying. Drink through 2026.

4/17/2024 - wmccone54 wrote:

Probably very good if you like the style. Too sweet for my palate and could have used a bit more acidity for balance.

4/17/2024 - wmccone54 wrote:

Not my style, but this might go well with creamy cheeses or simple cheese cake. There’s definitely some minerality and acidity below the fruit adding complexity and balance. Very good if you enjoy a higher dosage.

4/17/2024 - wmccone54 wrote:

Much more complex than the NV offerings, definitely a big step up. Comprised of 60% Pinot Noir and 40% Chardonnay. Very expressive aromatically, and in the mouth. Slightly austere, but balanced with a very long finish. Allain de Sacy says this is made Extra Brut, thus explaining the austere mouthfeel. Retail $70.

4/17/2024 - wmccone54 wrote:

A bit more expressive than my prior tasting in 2011. Extra Brut. Aromas of pungent apple blossoms, mixed citrus, fresh green apple, grapefruit, spicy ginger, and chalky minerality. Nice balance and medium plus finish.

4/17/2024 - wmccone54 wrote:

Nice affordable rose champagne from Grand Cru Vineyards around Verzy. Ripe strawberry and raspberry flavors with wonderful effervescence. Acidity provides a medium finish. A bit sweetish from my perspective but a great find at less than $50 USD

4/17/2024 - wmccone54 wrote:

Decent for less than $30 per bottle. Refreshing but nothing notable. Grapes from the Verzy area in Montage de Reims.

4/14/2024 - wmccone54 wrote:

Allowed to aerate for 30 minutes after opening. Elegant and balanced. Beautiful with minor bricking at the edges and a solid garnet core. Expressive aromas and flavors of dusty red currant, dried raspberry, cooked plum, drying tobacco, old leather, leafy undergrowth, and rocky red minerals. At maturity with requisite elements all in harmony. Medium finish. Doing well at 25+ years. Drink now through 2027.

4/13/2024 - wmccone54 Likes this wine:

Very original, very non-descript, straight forward. Lacks the polish and the marketing muscle of the “big guys”, but this is very, very good…a bit “woody”, but generally enjoyable.

4/13/2024 - wmccone54 wrote:

I was slightly worried, given the producer and vintage, this might be getting “long in the tooth”. Even more worried when the cork broke and the remainder disintegrated, causing me to pour the wine through a strainer. In spite of my concerns, this wine is still drinking great, but at maturity. As expected, lots of cooked, but still juicy red fruits, dried tobacco, mocha, mint, and green “earth tones” which provide some interest. Structure is completely integrated, but there’s plenty left to support a medium finish. Enjoyed with a grilled ribeye, asparagus, and mushrooms. Recommend drinking by 2025; I suspect this might fade quickly.

4/13/2024 - wmccone54 wrote:

Enjoyed from magnum. Very good, albeit a bit pricey based on other competitive offerings. Orange pink, salmon color. Red florals, assorted spices, ripe strawberries, orange melons, juicy raspberries, chunky red minerals, and an underpinning of herbal funk. Nicely balanced with lurking acidity. Medium finish. Enjoyed with a cheese and charcuterie platter. Drink now.

4/10/2024 - wmccone54 wrote:

Typically don’t associate Zinfandel with ageability, so at 9+ years, this is a very pleasant surprise. Enjoyed with beef fajitas. Dulling ruby core with garnet edges. Very aromatic and flavorful: red flowers, dusty raspberry, wild strawberry, saw dust, drying tobacco, savory herbs, and red chunky minerals. Balanced and completely integrated; acidic backbone provides structural element to support this for a few more years, assuming the fruits can hang in there. Drinking at peak currently. Drink through 2026+.

4/10/2024 - wmccone54 wrote:

Simple, uninspiring, and uninteresting, but for <$20 USD for a split it’s hard to complain. Good.

1/1/2024 - wmccone54 wrote:

Color and nose clearly indicate this is made using the Saignée method. Deep pink color, cranberry hue. Beautiful red fruits are masked by bready and yeasty autolytic notes; all the raw ingredients are present, except balance.

12/31/2023 - wmccone54 wrote:

Given its age, this was poured into a chilling decanter. Enjoyed with lemon garlic shrimp with penne cheese pasta. Opens with pronounced aromas of dominant smokey, steely flint, followed by tangy lime, tart lemon juice, sour grapefruit, green apple, fresh citrus blossom, salty seashells, and some funky herbaceousness at the end. Youthful, and mineral driven with a fresh mouthfeel, but a somewhat disjointed given the predominance of the flintiness. To me, it’s still a bit early on this. I’ll hold my additional bottle through, at least, 2025 to see how this develops. Upside potential.

12/31/2023 - wmccone54 Likes this wine:

Lots of development over the last three years. Mature. Medium intense aromatics and flavors, with very good complexity: lemon creamsicle, sweet nectarine, poached pear, peach nectar, ground ginger, and a vein of salty white rock, all framed with medium acidity and accented with integrated creamy oak notes. Enjoyed with assorted hard cheeses and Triscuits. Drink now, unlikely to improve with further cellaring.

12/30/2023 - wmccone54 wrote:

Poured into a decanter, displays a very clear, medium garnet color. Still early on this, as it shows considerable youthful characteristics: somewhat aggressive tannins, zingy acidity, undefined red flowers and fruits, unintegrated oak, and an extremely dry mouthfeel. Hold through 2026. I’ve enjoyed this producer and vineyard in the past and it starts to blossom at 8-9 years. Upside potential.

Vacuumed sealed this and came back 24 hours later…much less aggressive tannins, better integration, still woody, but definitely more enjoyable. Needs time but this will be grea in a few more years.

12/30/2023 - wmccone54 Likes this wine:

I’m always somewhat apprehensive when I open one of these older bottles: you never know whether they’ll be reduced and require a long decant; or flat, and on their last leg; or like this wine, just perfect and ready to go at 30 years.

Very tight, and very dry cork, which broke in half with a cork puller; used a screw to remove the remainder. Poured a bright, slightly bricked deep garnet color with clear edges. Fresh, balanced and aromatic, no decanting required. Intense aromatic and flavor profile showing dried rose petal, tar laced earth, dry sour cherry, wild raspberry, sawdust, old spice rack, and stony red granite. Very dry mouthfeel. Structure is perfectly integrated, but lingering. Finishes very long and satisfying; perfect with the baked, stuffed pesto salmon and penne. Drink now though 2025. This drank far more youthful than a 30 year old wine, highly impressive.

12/29/2023 - wmccone54 wrote:

This had a hard act to follow after enjoying the 2016 Tardieu-Laurent CdP Blanc VV earlier. Bright, medium gold color, medium body. Upfront mineral saline, grilled pineapple, honied pear, caramelized apple, and white almond. Minerality and acidity provides freshness and makes this wine interesting. Unfortunately, it lacks the depth, richness, complexity and elegance experienced with the earlier CdP Blanc. Drink through 2025.

12/29/2023 - wmccone54 Likes this wine:

I’m really liking some of the recent Rhône Blancs enjoyed over the last two years. Poured into a chilling decanter and paired with lemon garlic prawns and cheesy penne. Seems to be in a really good place and drinking impressively tonight. Medium gold color indicates the use of oak in the fermentation and / or aging process and / or aging on its lees. Intense and complex layers of camelized and honeyed stone and tropical fruits. Very fresh mouthfeel but rounded with enough medium acidity to support a very long finish. Perfect with the food. Drink through 2026.

12/28/2023 - wmccone54 wrote:

Fresh cherries, raspberries, green tobacco, mint, and red minerals framed with fine tannins and an acidic core. Early development stage with complex notes already starting to show. Finishes very long. Decant and drink through 2033+. Excellent for $30 USD.

12/27/2023 - wmccone54 wrote:

Surprisingly very good. Past the primary phase, entering early development. Lots of blackberry jam, and black cherry with enough developing smoked meat, juicy licorice, Timut pepper, black olive and chunky black rock to make things interesting. Structural elements looking for equilibrium. Finishes long and worked perfectly with the smoked beef tenderloin.

12/26/2023 - wmccone54 wrote:

What a beautiful wine, even better than the last bottle enjoyed in December 2011. PnP. At peak maturity; displays a deep garnet color with a small ruby core. A potpourri of deep, complex, and persistent aromas and flavors showing decaying forest floor, smoked meat, dried herbal tones, seasoned sandalwood, old shoe leather, stale cherry pipe tobacco, crushed fennel, dried fig, stewed cherry, chewy plum, day old raspberry preserves and a mineral laden vein of red iron ore. Rich and balanced mouthfeel with red fruits, oak, tannin and acids all in perfect harmony. Enjoyed with left over, smoked beef tenderloin. Very long finish, which really enhances and adds to the enjoyment of the smoked meat. At nineteen years, I doubt this will improve much more, but I think this will drink well over the next 1-2 years and possibly beyond.

12/25/2023 - wmccone54 wrote:

Similar to my experience back in January: a solid, high quality, and affordable vintage Champagne from
an outstanding vintage. This producer consistently produces very good Champagnes.

12/25/2023 - wmccone54 wrote:

Although a couple years beyond peak and fully mature, this is still drinking wonderfully. An excellent example of a Bordeaux that can age and drink at 20-30 years and still provide pleasure. Decanted and enjoyed from magnum with Christmas dinner featuring a smoked beef tenderloin and traditional sides. Deep garnet core with slight browning at the edges. Highly complex with medium aromas and medium plus flavors: decaying, old forest floor; savory mushroom; stewed and baked plum, cherry, raspberry, and strawberry; old, soft leather; old spice rack; stale pipe tobacco; old furniture wood; and dirty red granite. Seamless structure, but what’s left is keeping this alive and balanced. Medium plus finish. Although this has started the slow decline into advanced age, this should remain drinkable and enjoyable for the next 2-3 years.

12/24/2023 - wmccone54 Likes this wine:

First of six bottles; I’ve been sitting on these for 2-1/2 years waiting to crack one open. Decanted prior to dinner of baked pesto salmon with spinach ravioli. Initially, very disjointed with creamy oak causing lots of distraction and masking the purity of the fruit. It took nearly two hours for this to start to come together. Eventually, this started to shine and show some balance. In retrospect, I knew it was still early on this, but a six years, it was time to delve into it. I plan on sitting on the remaining bottles for another 12-18 months before making another run. A big, muscular Red Burgundy withs lots of potential, but could use additional time in the cellar. Drink now with a long decant and through 2040+.

12/24/2023 - wmccone54 wrote:

Very nice balance of white fruits, fresh acidity and salty minerality. Salt slathered white rock leads with crunchy green apple, chunky white pear, and tart lime, right behind. Acidity provides balance and supports a very long finish. Stylistically somewhat similar to a high quality dry Riesling. Enjoyed with Fennel Taralli and jalapeño dip, but this wine will pair with a wide range of shellfish, seafood and oriental food offerings. A pleasant surprise. Drink through 2027+.

12/23/2023 - wmccone54 Likes this wine:

Stylistically very similar in approach to the N.258. Pale to medium, clear gold color. Balanced, very judicious application of oak. Fresh Meyer lemon, ripe red apple, crunchy melon, juicy yellow peach, light vanilla and cinnamon spice, all underscored with a notable streak of white, salty rock. Nicely integrated acidic backbone adds to the balance and sets up a long, satisfying finish. Enjoy with or without food. Drink through 2025+. Both this wine and N.258 exhibit a very high QPR.

12/23/2023 - wmccone54 wrote:

A tale of two wines: without and with food. Appeared somewhat oxidized when poured into the chilling decanter (looked almost like a 10+ year old Meursault or Puligny): medium plus gold color, notes of bruised, red apple, and day old canned peaches; lots of distracting, unintegrated acidity. Seemed slightly off, and disjointed, but drinkable. Initially not enjoyable. Added some broiled, stuffed, cheesy scallops with penne pasta and this suddenly came alive. In retrospect, the wine was probably prematurely oxidized, and the food likely covered up its shortcomings. I have another bottle which I will try in the near future.

12/22/2023 - wmccone54 wrote:

After enjoying a tasting sample of this back in August, I liked it enough to know this required a more detailed look and some food.

Paired with baked stuffed scallops in cheese sauce. Slightly pale, clear lemon color, almost transparent. Perfumed nose: ripe banana, honeydew melon, vanilla and green apple. Rich, rounded mouthfeel and flavors on the palate with acidity to provide balance and finish. Better with food than without. Very nicely done; would purchase again.

12/22/2023 - wmccone54 wrote:

I gave up on “generic” Prosecco from the greater Prosecco DOC years ago, mostly sweet fizzy plonk. However, both the three “Superiore” DOCG’s and the top end “Rives” are definitely worth purchasing and this wine falls into the latter category.

Displays a pale lemon hue, with noticeable mousse and very small persistent bubbles. Medium plus aromas and flavors show Meyer lemon, juicy tangerine, ripe apricot, and crunchy orange melon, all underscored with wet white stone. The ripe fruits are balanced by a medium acidic core. In spite of the “Extra Dry” designation this drinks like the high end of the Brut designation as it pertains to residual sugar. Medium long finish. This particular label seems very reputable and consistent based on my experience over a few “vintages” (NV disgorgements).

12/21/2023 - wmccone54 wrote:

Enjoyed over five consecutive nights. Totally consistent with my earlier note from November. Great tawny port wine which will pair with a variety of desserts: pecan pie, spice cake, carrot cake, peanut butter cookies, etc. I would definitely purchase this offering again.

12/21/2023 - wmccone54 Likes this wine:

Poured into a decanter, displays a deep, ruby core, surrounded by medium garnet edges. Early phase of maturity. Complex aromatics and flavors. Savory, mineral, herbaceous, spice and dried fruit notes with rocky, red graphite underneath. Fine grained tannins and medium acidity with balsam wood provide a solid framework, one which can support additional cellaring for another 3-4 years. Solid, long finish. Easily stood up to the roasted rack of lamb, brown rice and steamed asparagus. Drink through 2027.

12/20/2023 - wmccone54 wrote:

Last time I enjoyed this was 3-1/2 years ago. Currently in the early mature phase. At thirteen years this needs decanting and hearty food; enjoyed with a grilled NY strip. Still plenty of cooked and stewed black fruits in the mix, with more than enough structure to support added longevity. Excellent if you like mature wines. Slightly beyond peak, but there’s plenty left in the tank to drink well for another 2-3 years before this starts to fall off the cliff.

12/19/2023 - wmccone54 Likes this wine:

Last of three bottles purchased back in 2019. At fifteen years, this still requires decanting, as there’s considerable sediment in both the neck of the bottle and in the decanter. Structure is very much in tact, but the fruit seems to be losing steam. Enjoyed with rack of lamb, fried potatoes, and garden salad; better with food than without. Drink now, unlikely to improve with further cellaring.

12/17/2023 - wmccone54 wrote:

At twenty-eight years this seems to still be going strong. Displays a deep, slightly cloudy ruby core with garnet at about 50% from the edge. Aromatic and flavor profile shows: dried red flowers, spicy red currant, stewed raspberry, cooked cherry, old furniture leather, aged cigars, and decaying cedar mulch. Integrated structure, but lingers in the background to provide a basis for some possible future longevity. Complex, balanced, intense, and very lengthy. Perfect with the roasted rack of lamb. Drink now, unlikely to improve with further cellaring.

12/17/2023 - wmccone54 wrote:

Agree with LAKE.VINO’s assessment. An excellent dry Riesling for <$20 USD. Light and refreshing. I was a bit worried there might be some residual sweetness on the palate when I saw the 11% alcohol on the label, but as pointed out, this is bone dry with medium acidity to provide freshness and balance. Pronounced green apple, sour lime, and barely ripe apricot, all underscored with wet, salty slate. Big finish. Wonderful accompaniment to the salty triscut crackers and the smoked Gouda with bacon. I’ve enjoyed a number of this producer’s offerings to date, which for the most part have been ho-hum, but this was a cut above. Drink through 2030+.

12/16/2023 - wmccone54 wrote:

Impressive Bordeaux styled red blend comprised of 60% merlot, 21% petit verdot and 19% Cabernet Sauvignon. Enjoyed from magnum at a large family dinner party featuring grilled NY strips. Very approachable at six years. Developing: moderately intense black and blue fruits and perfumed aromas, evolving complexity; solid integration, and a wonderful, long finish. Very high quality. Drink through 2030+.

12/16/2023 - wmccone54 wrote:

This was fantastic tonight and was served from magnum at a family dinner party for ten people featuring chargrilled NY strips, baked potatoes, sautéed mushrooms, Brussels sprout casserole, and garden salad. Very approachable at six years. Great complement to the food; the wine’s structure and black fruits balanced the salty, charred meat. I’ve only had limited experience with this highly reputable producer, but in both cases, the experience has been outstanding.

12/16/2023 - wmccone54 wrote:

I really like where this is at right now. At seventeen years, this is hitting peak, probably early in the mature phase. Medium gold color, solid effervescence with tiny persistent bubbles. Complex, layered, and deep on both the nose and palate: roasted nuts; day old croissants; white cheese; barely sweetened lemonade; slightly tart green apples; very ripe white peaches; and a very notable steak of sour, white chalky minerals. Medium plus acidity provides a fresh and crisp mouthfeel. Finishes long and persistent. Enjoyed at a family dinner party from magnum with hors d'oeuvres. Drink now and through 2026+.

12/15/2023 - wmccone54 wrote:

Love the wine, but the bottle enjoyed earlier in the year was better, primarily because of the food pairing. This particular bottle was enjoyed with light snacks.

12/15/2023 - wmccone54 wrote:

Really in a great place. Balanced, and nuanced. Displays a wide range of red fruits. Medium acidity, well integrated tannin, and red fruits should carry this for another 2-3 years. Excellent.

12/14/2023 - wmccone54 wrote:

Restaurant BTG. Pretty generic and ho-hum. Soft and fruity with structure lingering below the surface. Stood up to the greasy cheese burger and fries. Weak finish. Future pass.

12/13/2023 - wmccone54 wrote:

I like this at less than $20 USD. Dark ruby, full body. Decanted and enjoyed with food. Black juicy fruits with tannin, oak and acidity providing balance. Not a lot of noticeable complexity at this point, but this might evolve over the next year or two. Solid medium finish. Drink now through 2026+.

12/12/2023 - wmccone54 wrote:

Good and varietal correct, but rather generic and unspectacular. Drank at a party. Not something I would seek out given there are far better alternatives.

12/11/2023 - wmccone54 wrote:

Restaurant purchase; decanted and enjoyed with a number of Italian prepared veal entrees. Youthful with notable, disjointed structural elements needing time to integrate. Black and red fruits dominate the flavor profile and are balanced by the evolving tannin, oak and acidity. I think this will only improve with further cellaring. Drink through 2932+. Decanting and food recommended over the the next 1-2 years.