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:

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?

12/9/2023 - jrick wrote:

The origine here is apparently Petit Chablis - something that I personally feel can be sensed by the fruit and body having a particularly slim profile, at the same time that the winemaking is very Cote de Beaune - 20 % new oak and a year of elevage. I think this has a little bit of new oak bitterness, but there is good acidity and a nice concentration and length to the lingering aftertaste. Lemon, pear, white cabbage, white flowers and chalk. A nice Bourgogne blanc but a little overpriced at 40 EUR+.

3/7/2024 - jrick Likes this wine:

I'm on a newly started exploration of cabernet franc - I never drink the stuff, having not been enticed on the first occasions I tried it, way back when starting out as a more conscientious wine drinker. I bought three bottles, this being the first that I drink.

This was a really lovely start to my re-evalutation journey! It's a CF in a style that is very compatible with other styles of wine that I like, such as Beaujolais, Burgundy and atlantic reds from Spain. The tell-tale signs of the grape are there, graphite, currant, pepper and bell pepper but after some thought, the bell pepper is more red than green as the note while certainly there is subtle. The freshness is marvellous and this does not show "age" but maybe is more harmonious than a more recently bottled wine? I really like it. 12,5% alcohol is a real advantage as well, rare to find that even in Beaujolais or Burgundy in later vintages.

3/5/2024 - NoahCap wrote:

Solid, though pretty straightforward. This is a solid Bourgogne blanc that has little to distinguish it other than being faultless. A bit on the lighter restrained side, with just a touch of oak that comes out more after a day in the fridge. Does not have the insane reduction that I've experienced with other PYCM wines, which is fine by me. Overall, this is good, but not nearly worth the price. You're definitely paying for the name here.

2/22/2024 - Malconsortofway Likes this wine:

A nice gamay. No doubt. Better than a Metras fleurie? Heeeell to the naw naw naw.

12/16/2023 - GrandeSerataFuori wrote:

Pretty medium ruby, youthful color. Natural Italian vibe w balsamic and oregano nose. Good enough and inoffensive but lacks intrigue IMO. Best with food, and shockingly - especially with Danish Blue cheese.

My first of a six-pack. My guess is to not hold these too long, but I'll hang on to one in case I'm wrong:)

9/23/2023 - forceberry wrote:

A blend of organically farmed Merlot (50%) from a vineyard planted in 1999 and Sangiovese (50%) from a vineyard planted in 1996. Typically Merlot in harvested in late September and Sangiovese in early October, both varieties vinified separately. The fully destemmed grapes are fermented spontaneously and macerated with the skins in concrete fermentors for 35 days. In December the fermented wines are racked into 400-liter French tonneaux (25% new) for the MLF. After a minimum aging of 18 months, the wines are bottled, typically in the spring. To my understanding, this 2020 vintage was aged for two years in oak. 14,5% alcohol.

Youthful, luminous, somewhat translucent dark ruby-red color. The dark-toned nose feels ripe and somewhat sweetly-fruited with aromas of black cherries and strawberries, some marmaladey red cherry tones, a little bit of sweet spice, light woody notes of oak, a hint of licorice and a faint touch of vanilla. The wine feels silky in texture on the palate with a full body and ripe, dry-ish flavors of juicy red plums, some sour cherry bitterness, a little bit of tobacco, light earthy notes, a hint of tart lingonberry and a touch of sweet, toasty oak spice. The overall feel is balanced and moderately structured with the moderately high acidity and ripe medium tannins. The finish is dry, slightly warm and somewhat grippy with a long aftertaste of fresh red plums, some tart lingonberries, a little bit of tobacco, light earthy notes, a hint of sour cherry bitterness and a touch of toasty oak spices.

I was amused when I was told at the winery how people normally react to this wine along the lines of "finally, a REAL red wine!" when it is served as the last wine, after three Chianti Classicos; my reaction was completely the opposite! To me, after three very firm, structured and classically styled Sangioveses the slightly softer and noticeably more "modern" style of Primamateria stood out in start contrast, but not in a particularly good way. I still have to point out that even though I'm not a fan of modern Super Tuscan reds, this was a surprisingly nice and serious effort in the genre: the oak impact was actually quite subtle and the wine was firm and dry with good sense of structure and typicity. Even if the wine was made in a rather modern style, the overall feel was definitely that of a Tuscan red. I can understand why some people might like this kind of softer, slightly sweeter-toned and more fruit-forward wine over Poggerino's leaner, drier and more structured Sangioveses, but I'm just very partial to the classically styled Chianti Classicos. Still, this is a very nice wine and I would happily buy and cellar this - but if I had choice, I'd still go for the Chianti Classicos! Priced according to its quality at 27€. I'd let the wine age some years more, in the hopes that the oak influence would integrate better with the fruit.

3/24/2023 - Gargantua Likes this wine:

Dear Lord, I love Radda Sangiovese. Can’t own enough of this stuff. If you taste this and find nothing remarkable about the wine, then please leave it for those of us who need it to survive. I need a wine like this in my house at all times.

9/28/2023 - Fractalage Likes this wine:

30 hours later, from undecanted bottle, the thing was just darned perfect.
Nose of fine herbs of the cakes kind, roses and density that shouted Nebbiolo.
Palate of crunchy cake spices with grip, cherry, tars, citrus and good length.

Open the bottle the day before, then decant as much off sediment as possible. Give 2 more hours. Then pair with your duck.

Cleared out the last of the bottle and oh man, just delicious. The sediment is hardly visible. The color gorgeous.
Excellent wine.

9/20/2023 - jrick wrote:

Drunk at a BYO dinner, with Brasato al Barolo.

This bottle was still a bit tight I think, or perhaps in a tunnel phase, but it was still enjoyable. A croquant fruit, blue and red, with licorice and cough syrup but mainly with a cool and clean feeling. Drunk next to Flavio Roddolo Barolo Ravera 2009, these wines are night and day but both have their place in my appreciation. The Roddolo was clearly on point maturity wise, this Burlotto I would try resting for at least 3 or even 5 years before trying again. Only have the one more though...

9/16/2023 - John McCabe wrote:

Quite intense, has a heavy concentrated profile. Definitely better than the one I had about four years ago, this feels more complete, deep and expressive. Will still benefit from more time though. I find 17 years from release to be the sweet spot for Brunello.

3/27/2023 - forceberry wrote:

A naturalist Pinot Noir from the organically farmed vineyards in the lieu-dit Schieferberg. Vinified in whole bunches, fermented spontaneously, macerated with the skins for 15 days, aged for 12-14 months in two old barriques. 13,5% alcohol.

Strikingly dark appearance for a Pinot Noir with a deep, almost fully opaque blackish-red color that turns to pale red towards the rim. The nose feels brooding, fragrant and rather sweet-toned with aromas of funky animale character, some balsamic tones, a little bit of canned beet root, light floral notes of violets, a hint of something inky and a touch of pomegranate juice. While pretty nuanced, I wouldn't say the nose shows that much Pinosity. The wine feels ripe, juicy and dark-toned on the palate with a medium-to-moderately full body and somewhat natty, slightly sweetly-fruited flavors of dark forest berries and ripe boysenberries, some balsamic notes of VA, a little bit of black cherry, light spicy nuances, a funky hint of somethinganimale and a touch of pickled beet. The overall feel is a bit soft but there is still some sense of firmness, thanks to the medium-to-moderately high acidity and ripe tannins that slowly pile up on the gums. The finish is ripe, juicy and gently grippy with a medium-long aftertaste of sweet black raspberries and black cherries, some balsamic notes of VA, a little bit of pickled beets, light boysenberry tones, a hint of floral lift and a touch of sharp acetic character.

A very ripe, quite substantial and rather wild Pinot Noir that feels a bit anonymous due to its ripeness and natty overall character - had this been served blind, I would've had trouble identifying the wine as a Pinot Noir, let alone an Alsatian one. If you can tolerate some funk and VA, this is a decent red wine, but to me this felt more like a generic naturalist red wine than something particularly representative of Pinot Noir or Alsace. Comes across as somewhat expensive for the quality at 36€.

8/6/2023 - Peter Spijker wrote:

This wine did very little for me. The nose and palate are quite intense, but there is no real typicity to be found here, and the wine has quite a significant 'natural wine' feel. I can fully see the other commentor's reference to hay and gunpowder, but I'm not sure thats such a nice thing. Acidity is quite high, which makes me curious how this will be in a year or 5. For me not worth the hype/money.

7/25/2023 - Remon K wrote:

It's a wine that I can't understand the current price. a ridiculously high price for the performance one has. I'm not willing to pay the current price for just plain well-made wine and buy it again.

7/25/2023 - ledocq Likes this wine:

Much as I find Chantereves’ village wines and above to be really special, this is just fine. Not bad but not special to me. Two different bottles so far.

7/3/2023 - OmiyaDrinker wrote:

Raspberry, candied violet, plum, tobacco, orange, crushed flowers, some menthol, perfume - a lot going on in the nose. Very ripe on the palate and the alcohol is of course very high but well balanced with medium+ acid. On the palate, some savory elements come through mixing with the crushed ripe berries. Velvety tannin structure. I’m able to pick these up cheaply for under SGD$100 and at that price they are very interesting wines to try. However, at the more usual retail price (driven by scarcity) I would not be a buyer.

10/26/2021 - Pedroel Does not like this wine:

Since I’m not a fan of big, earthy Brunello’s this appeals in a big way. The fruit is bright, with orange peel notes; the tannins are smooth and well integrated; the finish is moderately long. Perhaps at its peak.

10/28/2022 - jrick wrote:

This bottle is closed up compared to the one four years ago, this needed some air for sure and even then it is not at all as expressive as it was when just released.

Roses, violet, tar as well as cherry and orange rind, maybe a little tomato leaf (nerello tell-take) This has quite persistent tannins and good acidity, and it doesn’t show almost any development into the dried fruit and flowers end. Just in a place between the youthful exuberance and more developed excellence. I am starting to see that these wines are really worth drinking early rather than waiting a few years.

2/11/2023 - jrick wrote:

My first try of this producer, opening a bottle the same day as it was delivered. Maybe that affected it negatively? Was not exactly closed but seemed to lack the nervous energy mentioned below. Red fruited, cherry, orange, a hint of tar and violet, delicate tannins for the appellation. A little simple, felt a bit like a Langhe Nebbiolo. A little too thin. Very drinkable though.

2/23/2023 - chatters wrote:

Coravin fun - Piedmont (My place, Kent Street): Savoury, slightly meaty notes accompany dried orange, very slight sweet spice, slight red berries and pot pourri, touch of earth and herbaceous underpin. Medium plus intensity acidity, red hued fruits, dried orange joins drying, talc textured, persistent tannins. Slightly dilute but fresh and enjoyable. A sense of elegance and lightness of touch.

4/15/2021 - AlphaMikeFoxtrot wrote:

It was slightly corked, so I can’t rate it; but i want to say that this wine is so flavorful and unique that I drank a glass and enjoyed it despite the cork taint. A lot of leesy/yeasty flavors as well as white peach, apple, melon. Looking forward to trying a clean one.

9/16/2022 - Pancreatitis wrote:

100% Gamay from Chiroubles? So why not labelled as such? With a couple of hours air this is light, red fruited, delightful.

1/9/2023 - similia wrote:

I had no signs of too much heat. Not strong acidity but enough to give it a good balance.

2/24/2020 - BoozNooz Likes this wine:

Tasted at winery. We very much liked this chardonnay made with little oak in a crisp but flavorful style

12/8/2022 - Frank Murray III wrote:

My final bottle of the December 2018 disgorgement (have two remaining from 2019 disgorgements), and this is my 12th bottle since release so I've got some good perspective on this wine now. I've consistently loved this wine, it's an iconic wine for me in my own Champagne journey. I found it almost 3 years ago and it's been a north star kind of wine, helping me to dig in strongly to support the wines of Dominique Moreau, and really appreciate and revere the grower craft. Opened last night, drank through all but a glass, shared with my wife over dinner. It displayed a mix of things, starting off smoky, perhaps a bit reductive. Then, it flowed into crisp apple, kumquat and then the lovely stony profile that has made me fall for this cuvee. Revisiting tonight, the final glass. It's lost a good amount of the bubbles, and I've let it cool off so it's room temp of 66f. Tonight, the Pinot Noir comes through in the red berry raspberry note, then a tangy crisp apple, with a little citrus bitterness but it's the finish, the cleansing minerality/stone that always gets me. Just picture a tangy raspberry/apple spread over that mineral finish. Gorgeous. I got two of these jewels left! Dominique Moreau just nailed this 2014.

8/6/2022 - arvidpalmqvist wrote:

I’ve read/heard multiple times that when you age a Foillard CdP it magically turns into a Premier Cru Bourgogne for a fraction of the price. Nope! It doesn’t. There is no new oak that has integrated with time. This tastes aged Morgon. It still tastes barnyard, it still has that Morgon funk, it’s juicy but has lost the fruit. This was good but it was better 2016-2020, and the first bottle was probably the best when it had this cheeky spritz on the tongue as well. Live and learn.

10/16/2022 - jrick wrote:

Very awkward phase, mostly about tar, roses and medicinal herbs, very close. Quite tannic still. Hoping it is a tunnel because I have more bottles.

7/1/2022 - jrick Likes this wine:

Impressive length and concentration, with very fine winemaking at play to produce the balance present.
I found yellow plum and apples, pears and and unripe papaya or mango, white flowers and stone. Felt like it drank better colder but also better with air, last glass was definitely the best. This will probably age really well.

My only gripe is that sense of origin is a bit lacking as a result of this being such a wide blend of grapes originally found in Bordeaux, Rhône, Loire and Bourgogne. (Semillon, Roussane and Clairette, Chenin and Chardonnay). My nerdy side likes to compare with similar experiences from other places which you can’t do here.

6/8/2022 - forceberry wrote:

A very unique wine, made with grape varieties growing wild in Meskheti - a region on the southern edge of Georgia, bordering Turkey. Meskheti was under Ottoman rule from the 17th century until the early 1800's; in this period the Ottomans raided the villages and destroyed the vineyards, so there has been no winemaking or viticulture in Meskheti for some 400 years. Giorgi Natenadze - a Meskheti native - has been scouting for old grapevines growing in the nature and old, abandoned villages and has thus far found at least 40 different, unique varieties, of which only 26 have been identified. This Meskhuri ("Meskhetian") is a blend of three different varieties found growing wild among the trees in the mountains of Meskheti: Meskhuri Sapere ("Meskheti's colorlful"), Meskhuri Kharistvala ("Meshkheti's bull's eye) and Tskhenis Dzudzu Tetri ("Horse's breast white"). The massively thick, serpentine Tskhenis Dzudzu vines are estimated to be 200-400 years old, possibly predating the Ottoman rule. The grapes are harvested and vinified together, fermenting and macerating for 6 months in earthenware kvevris, after which the wines are racked off the skins, blended together and aged in stainless steel tanks. Bottle #1835 of total 2500 bottles. 11,5% alcohol.

Luminous and moderately translucent raspberry red color with a youthful purplish hue. The distinctive nose is very sweet and youthful - almost primary - with a sort of wild grape character, not quite foxy, but having that sort of undomesticated, sweet yet slightly floral and slightly green overall aroma. All in all the nose feels clean and vibrant with aromas of raspberry juice, some ripe blueberries, a little bit of boysenberry, light grapey tones, green hints of pine needle and tarragon, a touch of strawberry candy and a whiff of ink. The wine is dry, clean and crunchy on the palate with a light-to-medium body with fresh flavors of ripe red forest berries and tart lingonberries, some crunchy crowberries, a little bit of sappy herbal character, light bilberry nuances, a hint of sour cherry bitterness and a touch of pine needle. The overall feel is quite firm and sinewy, thanks to the high acidity and moderately grippy tannins that slowly pile on the gums. The finish is dry, crunchy and moderately grippy with acid-driven flavors of lingonberries, some cranberries, a little bit of sappy herbal character, light grapey nuances, crunchy hints of crowberries and chokeberries and a touch of pine needles.

A clean, quite light and wonderfully characterful Georgian red that is quite unlike any wine I've had before, at least aromatically. There's definitely some wild, untamed character here, vaguely reminiscent of some wines made with non-vinifera grape varieties, but still coming across as quite classic wine, not a rustic or weird, foxy oddball (I don't even know if Meskhuri Sapere, Meskhuri Kharistvala and Tskhenis Dzudzu are Vitis vinifera - although most likely they are, since Georgia-Armenia is the birthplace of vinifera and you really don't see any other species there). What's most striking here, though, is that this wine is a minimum interventionist wine, made with non-cultivated (ie. free-growing) grapes, vinified in a traditional Georgian kvevri and yet it tastes like a contemporary red wine! When I served the wine blind, people's guesses ranged from Jura and Savoie to Italian lesser-known grape varieties and wines of the Balkans. This is definitely a unique wine, but wonderfully fresh, harmonious and enjoyably structured at that. Priced according to its quality at 36€.

6/19/2022 - decaturwinedude Does not like this wine:

A Lost Weekend In NH; 6/16/2022-6/20/2022 (Lake Wentworth): Not a representative bottle Or not ready. Just rather closed up and not as complex and interesting as the wines are. Dry, dry. and it Never really popped, even after a lot of air

5/24/2022 - PSPatrick wrote:

Medium ruby colour. Red cherry, red fruit, rose water, iodine, rusty nail, a hint of cocoa, spice notes, and earth, with good acidity, round tannin, and very good length of the dry finish. Medium- to full-bodied, with a smooth, lightly creamy texture. Very earthy. Very well-balanced despite of its youth. Feminine, harmonious, and very Burgundian on day two.

The beautiful 2018 Burlotto Barolo is enjoyable upon opening, and shows best after four hours of aeration in a wide decanter. Drink now, and over the medium term.

3/13/2022 - jrick wrote:

I guess I am a bit the odd one out here but unlike others I am not getting the sharp and typical Chablis here, but rather a fruity Chardonnay that lacks a bit of focus and that doesn’t manage to convey the terroir to me. Lemon curd and rind, green apple and pineapple, a bit of seafood minerality. But also a bit of alcohol bitterness and lack of acidity. My company liked the wine better to be honest.

10/8/2021 - Arca wrote:

Vi fick upp ögonen för den här producenten under en resa till Ljubjana, Slovenien 2017. TS 2021.
Biodynamiskt torrt och aromatiskt orangevin. Funkig/jästig smak försvinner efter drygt två timmars luftning. Därefter aprikos, en snudd bittermandel, halm, nässlor medelfylligt, medelsyra. Perfekt med salt and vinegar chips. Dracks sen till stekt lax med sesam och grillad spetskål.

12/27/2021 - Eric Guido Likes this wine:

I get where a lot of the past tasters are going with this but it's the price that bothers me. Strawberry patch, Pixy Stix and sweet smoke on the nose is wildly alluring. 12% abv. with depths of juicy red fruits and mineral tones in an incredibly easy-to-drink package is nice as well. Rosy florals and a hint of sour citrus on the finish keeps the mouth watering and us looking back to the glass, but where's the depth and complexity to communicate the price point? The 2018 Fedellos do Couto Bastarda is nicely balanced and a whole lot of fun.

10/17/2021 - jrick Likes this wine:

This is a really pure, herbal, floral and mineral sangiovese, really showing an elegant side of Montalcino. The fruit is mostly cherry and plum with a bit of orange zest, the herbs somewhere between thyme and sage, florality is violet and lavender. It has got this real cooling feel to it, stony minerality, and a silkiness but with a bite of tannins in the end. Real lightness to it, light in color as well. Takes a bit of air very well, definitely benefitting from a short decant. Day two the tannins seems more obvious and it takes on a more muted nebbiolo character.

First try of this producer and quite convincing.

4/16/2021 - jrick Likes this wine:

Brilliant sangiovese and surpsrisingly good qpr - mint, dark cherry, herbs - serious concentration, dark minerality - I am not describing this well, but it is a fantastic wine.

3/19/2021 - Anders Danielsen Lie Likes this wine:

Uforløst og ung GG med gul frukt, kokos, steinete mineralitet på duft. Litt avdempet uttrykk, ikke helt harmonisk. Mulig at flasken ikke er perfekt. Smaken er passe intens men lider under en masete, ubalansert syre. Lagringsprosjekt i alle tilfelle men usikker på om dette blir det helt store

3/7/2021 - jrick Does not like this wine:

For all the times I say that a wine tastes like cherry, this makes a mockery of that because this really tastes of cherry! Really black, almost overripe cherry. Very sweet fruit, and tannins are very discreet. Herbal and mineral qualities as well, but the overall feeling is round, with a bit of alcohol bitterness coming through. This is overall ”meh”, a little cloying and not much fun. I had Pertimali and Constanti Rossos from the same vintage in close connection, those were actually excellent and, goes without saying, much better than this although this hade the best review of the three by Vinous. Fair or not, this experience will steer me away from Fuligni in the short term at least.

12/31/2020 - Pknut wrote:

Opened and poured a small glass, aerated but not decanted for about three hours. Rather approachable texturally, the palate showing blue and red fruits, dark plums, suggestions of violets, red currant and some roobois tea notes. There is an acidic spine that keeps the wine fresh. No degradation over night, there is still plenty of stuffing here to keep this energetic and giving on the second night, and the wine also seems to have relaxed over night. This is still primary. New Years Eve in the Berkshires, with duck and mushrooms, and Phish NYE 1995 MSG.

12/12/2020 - jrick Likes this wine:

A tale of two quite different experiences from the same bottle, drunk 5 months apart through Coravin in July and the rest on this date.

Now on the first occasion I have to say that it was honestly disappointing - the wine seems quite closed up, it was mainly about sharp structure and little in the way of accessible fruit. It was red berried but tart, and the florality was quite subdued. I honestly did not long for the rest of the bottle’s contents.

Then when uncorking it, 60% of the bottle left, it seende to me a different wine. Why I don’t know, was it a variation in me and my mood, in the wine due to normal progression, in the wine due to the coravin (allowing a minimal amount of extra air in perhaps), was the bottle on shock from travelling the first time around. I don’t know, but it might very well be variation in me because it is not the first time with Coravin that the wine seems so different between occasions.

Anyway, the wine now seemed crunchy and fresh rather than tart, cherry, raspberry, bitter orange, roses, violet and mint. Tannins are mature and not obtrusive, just offering a welcome structure and resistansen. I liked it, even though I still expect more than this for the price (so much good nebbiolo at a fraction of the price).

11/28/2020 - Caruso Likes this wine:

Crimson. After opening the bottle without airing it showed some game notes. So this is maybe (not sure about that at all) affected by some brettanomyces, but it vanished after some minutes of airing without decant, but lurks through sometimes later again. That can become different if the bottle was exposed to high temperatures. Therefore it is important that the importers and stores are sensible to this issue. The Taganan is made from grape varieties as listan negro, negramol, mulata, malvasia and others. The grapes are from different altitudes on tenerife between 50 and 400 meters, some grown on the edge of the abyss to the atlantic ocean. The wine has been aged in old used 228l barrels to obtain an abscence of wood flavoring. It shows scents and flavors of red fruits akin to red currants and cherries, plums, spices like cinnamon, pepper and lovage, black tea and flowers (not sure about the rose petals mentioned in other tasting notes). That is all highly elegant, light on its feet, complex and pungent. On the palate it shows high refreshing acicdity and low levels of round tannins. Medium long finish, but high intensity on the palate. A wine you can meditate about. 5200 bottles produced. 5/12/18/9 -2026 conversatively estimated. The 95 points from the Wine Advocate however seem to me a little bit too optimistic now, but outstanding for sure.

10/21/2020 - BordeauxNut Likes this wine:

Translucent brickish garnet with orange highlights. Compared to the 2015, the nose is brighter, less exotic and not as primary. Blood orange, pine needles, a little cinnamon. Pomegranate and ripe tart cherry with some of the pine coming through on the palate too. Complex and ‘different’ in a good way. A more cerebral kind of wine compared to the really open knit, lush 2015 version. Will be interesting to follow this one. Recommended.

11/9/2019 - jrick wrote:

Quite lip-smacking, sweet fruit of dark cherries, blackberries and raspberries. Not very structured with a tad low acidity for me to really enjoy it. But it is really clean, and has a strejk of minerality, so it might very well have potential to develop into something much more interesting. Should probably wait a couple of years before opening the next bottle.

9/15/2020 - cct wrote:

Day on pop and pour. Drunk over a few hours. A beautifully perfumed, graceful, lifted nose. with violet as much as rose, cooler nebbiolo fruit, some tar, and medicine cabinet Jaegermeister herbal notes. Midweighted and graceful on the palate, with a sense of breadth without weight. Sappy, yet lithe, coupling subtle power with a sense of grace. A cohesive, understated, beautiful wine that conveys the best parts of its irregular vintage. A long finish with more balsam perfumed notes and fine nebbiolo tannins. Delicious.

The last glass left in the bottle overnight has become more floral overnight, having gained both depth and finesse. It has the haunting cool fruit and medicinal herbal notes that the best '14s have and that most '14s lack. A pretty delicious wine and a better value. Effortless. A wine that made me happy.

8/24/2020 - ETT95 wrote:

Fragrant, juicy and straight-forward. Lots of red fruits and violet with supple tannin. The half stoppered in bottle breathing overnight shows more depth with dark charries.
Nothing to complain about at this price point (£20).

8/18/2020 - Julijaz Likes this wine:

The best bang for your buck that you’ll get in a Spanish wine. Fruity, light, amazing.

8/4/2020 - jrick Likes this wine:

Wow this is a really great Saint-Aubin by my standards. Taste is like limecurd, white flowers, almond, stone and minerality but the kicker is how the texture is like both crunchy and sticky and it is really persistent. This is only young still and has a long way to go, but it is already a real joy to drink. Really impressive for a first try of Hubert Lamy on my part.

7/13/2020 - rjpbath Likes this wine:

Astonishingly delicious. What a lovely 12degree pale wine. Slightly spicy and sweet with red currant taste. Pure pleasure

5/17/2020 - aekenback wrote:

This bottle feels over the hill with very little fruit left and more oxidation than expected.