1/23/2024 - jmcmchi wrote:

Sweet fruit and enough power topair with paprika chicken

12/12/2023 - N.Bonaparte wrote:

Just shy of 2 years from my last bottle. This needed about 30 min to open up in the glass. Although the wine is alive and the balance and finish are good, the wine is essentially without fruit. It was still a fun and pleasant drinking experience and it paired well with Japanese A5 filet mignon but these are over the hill and should be consumed near term. The longevity though is still a testament to Cathy’s incredible winemaking.

3/13/2023 - forceberry wrote:

100% Montepulciano from organically farmed vineyards, all fruit fully destemmed. Fermented spontaneously and aged for two years in concrete tanks. Bottled unfined and unfiltered. 13% alcohol. Bottle no. 6106.

Dense, fully opaque blackish-red color. The nose feels somewhat restrained yet enjoyably nuanced with savory aromas of gamey meat and savory spices, some ripe black cherries, a little bit of wizened sour cherry, light fragrant notes of elderflower, a hint of balsamic richness, a touch of something vaguely metallic and a whiff of sweet raisiny fruit. The wine feels quite dense yet also surprisingly dry, sinewy and relatively delicate for a Pepe MdA with a medium body and intense, crunchy flavors of dark forest fruits and fresh blueberries, some inky tones, a little bit of leathery funk, light earthy nuances, tart and slightly bitter hints of lingonberries and chokeberries and a touch of licorice root. The wine is high in acidity with firm, well-proportioned and moderately grippy medium-plus tannins. The finish is long, dry and somewhat linear with a savory aftertaste of tart lingonberries and sour cherry bitterness, some ferrous notes of blood, a little bit of leathery funk, light tobacco nuances, a hint of crunchy chokeberry and a touch of game.

At first this seemed surprisingly lean and underwhelming vintage of Pepe Montepulciano, but aeration did its magic and with some breathing the wine turned out to be more expressive and enjoyable - although the overall style still remained a bit reticent until the end. The overall style here seemed to be leaner and somewhat lighter in body compared to the other vintages we tasted in the ten-wine Pepe Montepulciano vertical. However, even if the wine feels a bit thinner in comparison to the other vintages, it really doesn't feel like a more dilute wine - the intensity certainly is there and despite its somewhat light disposition the wine comes across more as stern rather than meagre and insubstantial. The overall feel is that of a wine that was just opened way too young and aeration could rectify this to only some degree. I expect the wine to open up and develop additional complexity, but knowing how age-worthy these red Pepes are, I imagine it will take another decade or two before this wine reaches its apogee. It's a fine wine, but in dire need for additional aging.

4/22/2023 - goodvitis.com Likes this wine:

Drank with friends, no formal notes. This is gorgeous right now, but will also age well for another 5+ years. Pure honeyed tropics and stone fruits, a little spice, everything is nice.

12/7/2022 - The Drunken Cyclist Likes this wine:

Retail $50. Heavy Bottle. 79% Sauvignon Blanc, 21% Sauvignon Gris. Tasted along side the 2020 Elevage Blanc and while the 2016 has more of a muted nose, holy cow. As it warmed a touch, I picked up a panoply of fruit aromas: peach, pear, citrus. There was also a mineral aspect and a slight honeyed, caramel note. The palate is so complex, with great fruit and weight. The mid palate is just amazing. Rich, on the verge of unctuous but completely stunning. While this is not labeled as such, it technically is a Sauvignon Blanc and I can count on one hand the list of other SBs I have tasted in the class of this 2016 Elevage Blanc. 96 Points.

www.thedrunkencyclist.com

7/11/2015 - lyle@vinchicago.com Likes this wine:

This from 750mL for $20 in auction was astounding. The color density could resemble a wine 10 years of age, bricking at the rim of a rather deep core was the only real indicator. A versatile complement that had fruit density to stand up to BBQ ribs and delicacy to not overwhelm pork tenderloin. Served on July 4th, it was a real victory for the US and these old vintage WA Cabs. Tannin was very attractive and added texture without drying. Long finish, complete wine with no indications of age. Very excited that I have a magnum of this.

11/25/2022 - gmbdds wrote:

Pepper and dark fruit notes. Unfortunately this is somewhat dull and thin. I had a similar experience four years ago from the same vendor. No apparent flaws, but drinks like a solid, inexpensive cab. I appear to be an outlier.

10/8/2022 - goodvitis.com Likes this wine:

This is as much about being great for what's left (it's past its prime) as it is for being great for what was ever there, if that makes sense. I'd wager that 2016-ish would've been optimum for this vintage. While the nose is a beautiful combination of fruit and spice, the palate is mostly dried and bitter now, leading with raisin, prune, and black tea leaf. The acid is its savoir, providing some shine and freshness with its juicy presence that keeps the strawberry and cherry alive, albeit both filling bit player roles. Clove and orange marmalade are there on the palate if you really search for them. Drink up.

UPDATE: This is much better on day two. We put the cork in and let it sit overnight on the counter. The bitterness has receded almost entirely, and the emerging fruit and spice are sweeter and much more pleasantly engaging. Score has been updated to reflect this (from 93 to 95), and I suggest giving it a few hours in the decanter. Still doubtful that it's going to improve with more aging.

9/26/2022 - KPB Likes this wine:

Right now, this is tremendous! Very pale straw, with a nose centered on tart yellow plums, but with hints of brioche, lemon pound cake. That same citrus dimension is evident on the palate, which is in a white grapefruit or lemony mood here, but very long with a stony riverbed finish. A genuinely amazing wine, if you are ok with the acidity. And Ill add that I drink lots of wine, but rarely am this enthusiastic!

One caveat: my wife has a “geographic tongue”, a strange term for people who perceive acidity in an amplified way. She finds this way too acidic.

9/14/2022 - goodvitis.com Likes this wine:

The darkest nose of the 2020 Merry Edwards pinots, it smells of cherry, plum sauce, blackberry, baking spice, and the faintest whiff of smoke. The thickest palate of the vintage’s pinots, the tannins are lush and chewy, and the acid does it’s part to help the wine strike a good structural balance. The flavor profile includes a really pure trio of blackberry, black plum, and dark cherry. Menthol tobacco and dried herb add variety. Not convinced this has the longevity of previous vintages, I think 2-3 years of aging will see it at its best.

8/26/2020 - goodvitis.com Likes this wine:

Light, lifted aromas include sweet lemon that tickles the nose, cinnamon-dusted flan, white pepper, faint smoke and clementine. A full medium body, it has lush, mouth-coating sweet acid that turns creamy, and a really tasty set of flavors comprised of nectarine, guava, lime, white pepper and butterscotch. While the oak is still prominent, it's more on the stature of the wine rather than the notes. This will only get better over the next five to seven years.

10/20/2021 - goodvitis.com Likes this wine:

This gorgeous nose features crushed Opal apple, lemon curd, candied almond, papaya, and peach. Nearly full bodied, this slightly sweet wine has thick, almost syrupy acid that frames a seriously substantial mouthfeel. The flavor profile includes saturated peach, sweet pineapple, Red Delicious apple, orange custard, and lime zest. An seriously delicious and seriously layered wine that has another yea roe two of peak drinking. This has demonstrably improved over the last four years.

11/3/2020 - Tim Heaton Likes this wine:

First of a case. Started off quite good, with some moments of very good but the dinner was cut short, and I only had a glass. As if fate intervened, I put this on the shelf, and tended to cleaning the dishes, then forgot to cork, and stow it. The next morning, finding my mistake, I put a cork in it, and then stowed it in the fridge, consuming it some 9 hours later, with dinner. Let me tell you, the transformation that this had with the benefit of the extra air put this in rarified air space - just magic, with precise focus, overflowing complexity, and the most elegant expression of the variety I've ever had. I consider myself very lucky for having made the mistake, though clearly that's not what happened. 13,0% abv., natural cork. Should drink at this level close to or through the decade. Absolutely lovely. highly recommended+

http://www.italianwine.blog

10/29/2020 - goodvitis.com Likes this wine:

Barely ripe yellow and white peaches, wax, cream, quince and white pepper feature on the pretty nose. Structure-wise, it’s medium bodied with a core of bright, creamy acid that spreads out across the palate and coats. A high toned minerality belies a depth of almond, cream, sea spray, tangerine and slate. The finish persists nicely. This earthy wine is beautifully built and uniquely savory. Should do well for another few years, at least.

10/23/2020 - goodvitis.com wrote:

No formal notes, but underwhelming. Fairly simplistic and straight forward, lean and tart with limited weight that doesn't balance the bracing acidity.

9/25/2020 - 560 B&W Likes this wine:

Good but not sure it warrants the price. Too young? 12.5%

12/2/2019 - isaacjamesbaker wrote:

Really good showing. A bit dense still, but the aromas and flavors are on point. Core of dark fruit laced with lots of smoky, leathery, chewing tobacco elements. The last glass was the best. I'm interested in seeing where this goes in five years.

1/5/2019 - goodvitis.com wrote:

Savory and sweet nose, it’s mesmerizing in its cornucopia of aromas. Hard to do it justice, but: sweet and lean compote of baking spice, olive topenade, stewed red and black berries, several varieties of plums, thick cut bacon, and lavender. The lingering scents are sherry and maraschino cherry. It’s full bodied, but also perfectly leaned by juicy acid. It’s by no means a structural wimp, but the tannins are elegant and refined. The palate is quite similar to the nose, but better as it adds a lovely spice that brings another level of complexity. Among the best wines I’ve had. And, by no means done.

11/7/2017 - cpsmith33 Likes this wine:

Great QPR. More fruit forward than I typically like but still good complexity and spice and easy to drink. Great QPR. My first intro to Cameron.

8/30/2017 - goodvitis.com Likes this wine:

This is rocking out hard right now. The hedonistic nose has abundant sweet blueberries, blackberries and very dark cherries to go with crushed rocks, cinnamon, nutmeg, mocha and a pepper kick. The body is medium. Tannins and alcohol are well-integrated and the acid dances around the palate nicely. The fruit is integrated into the mid-palate and secondary flavors are on stage. There's black cherry, very sweet strawberries, blackberries, burnt orange rind, coconut, allspice, cinnamon and a fair amount of dusty cocoa. A lot of 2010 Washington wines lack concentration from the cooler vintage, and although this wine has the weight of a 2010 it hasn't fallen prey to thin flavors or density. This is really nice stuff, and just entering its prime drinking window.

8/5/2017 - jps3@columbia.edu Likes this wine:

Light nose, fruit dominant flavors with mild tannins. Lacking complexity. Might be drinkink too early? A burger wine.

1/3/2016 - goodvitis.com Likes this wine:

Decanter for two hours. Dark garnet. Nose: very pretty and unmistakably Northern. Bright cherries and floral notes in the form of rose petals jump out of the glass. Smoke and tobacco leaves. Loads of garrigue. Exquisite nose from a wine that you'd think was far more expensive. Palate: fine, grainy tannins. Medium body, medium acidity. Red fruits of cherries, raspberries, cranberries and plums. Mild orange zest. Rose and lavender water. White pepper. Small hint of smoke on the back end. Bit of wet dirt. Finish: unfortunately the acid dominates the finish allowing the Orange zest and tartness to take over, turning what was a surprisingly diverse palate into a slightly unpleasant aftertaste. Overall a great value bearing some of the best aspects of a Northern VdP. If only the finish was a bit more gratifying. Another year or two might add more to the finish but a due to limited cellar space aging is not something I can do with VdP's.

4/21/2014 - goodvitis.com wrote:

90% Grenache/10% Mourvedre. Light cherry red, very clear. Nose: Definitely cherries and pepper, but nose is a bit slow out of the gate. Slight bacon fat, bit of heat. Definitely stronger on the fruit and savory, not much in the way of herbs. Palate: Very smooth, somewhat acidic texture with fine grained, rigid tannins. Initial flavors are heavy on the savory side, with bacon fat and thyme. Definitely some funky mushrooms. Some truffles on the tail end. Strawberries start to show through in the vibrant acid, but the palate is weighted heavily towards the darker, almost petrol-y flavors. Finish: Really favors the dark savory flavors. This is my second vintage of The Boy and both times I've been left wanting more knowing how good Charles Smith's Syrahs can be.