4/26/2024 - shemmy wrote:

If there is one thing that inspires our adulation, it’s a
winemaker who proves that an underrated grape, region, or approach can give rise to undeniably beautiful wine. Famille Moussé has proven, time and time again, that pinot meunier is capable of becoming Capital-F Fine champagne that can go head to head with any other chardonnay or pinot noir bottling. Despite the grape’s reputation for being second-tier, Moussé has 80% of their vines planted to meunier, and are the first to produce a Special Club of 100% meunier (which is the bottle you have in your collection). The success starts in the vineyard, where they farm organically and follows a ‘lutte raisonée’ approach. The ethos extends to the operations, where the cellar is solar powered, and an underground spring provides water for irrigation.

Les Fortes Terres is a 100% pinot meunier offering, and in fact the first of it’s kind for Moussé. Rich with red and dark fruits, this expressive champagne is balanced by structure and salinity. The result is a mouthwatering offering, an exceptional wine that is both amplified and refined.

FOOD PAIRING
A fried chicken sandwich: fresh slaw (the vinegar kind, not mayo), toasted bun, spiced honey

SERVICE NOTES
Serve 15 minutes out of the fridge and keep on the counter to enjoy its lovely evolution from first to last glass.

VARIETY
meunier

4/26/2024 - shemmy wrote:

Marcel Lapierre is one of the famed Gang of Four in Beaujolais who’s embrace of the old wine ways: organic viticulture, low SO2 additions, natural yeast vinifications, and no chaptalization would go on to define the natural wine movement as it exists today. Marcel took over his domaine from his father in 1973 fresh out of wine school. He ran the domaine with the in-vogue methods gleaned from industrialization for 8 years. Increasingly over that time, Lapierre realized
he didn’t like drinking the wine he was producing. He was reaching more and more often for bottles produced during his grandfather’s era. He met Jules
Chauvet, a winemaker, researcher, chemist, and visionary in 1981. Through conversations with Chauvet and the other local vignerons who would make up the
gang of four—Guy Breton, Jean-Paul Thévenet, and Jean Foillard—the four decided to return to the practices of their grandfathers and the rest is
history. These four winemakers have provided a great deal of the momentum that powers the natural wine movement today and the wines from their domaines are still extraordinary.

“Natural wines, they're wines by vignerons who work like their grandparents, not in a manner of the past, but in a manner of understanding and intelligence. Natural wine, it's not a doctrine, it's an ideal: the ideal, it's to vinify without additives, respecting the terroir—the place where the grapes come from—and the vintage.” Marcelle Lapierre

This wine comes from 60-year-old gamay vines on the famed granite soils of Morgon. The wine is picked by hand and ferments semi-carbonically before aging on its lees in old Burgundy barrels. There is no fining or filtering before bottling. Cuvee N sees no SO2 added
during the winemaking process. Domaine Marcelle Lapierre wines fruit always seems to be stuffed with energy. All raspberries and Rainier cherries, red
plums and black, and anywhere where the meat of the fruit breaks it bursts with light. There are herbs and spices and savory graniteness to the finish. This wine is remarkable for being both serious and imminently enjoyable at once.

FOOD PAIRING
fried octopus, cardoons, olive salsa & pimenton aoili

SERVICE NOTES
Gamay of this quality can be served just as you would a nice pinot; a touch cool to start, and then watch as it disappears.

VARIETY
gamay

4/26/2024 - shemmy wrote:

Chioccioli is run by brothers Niccolò and Enrico and their sister Ginevra. Their father is a respected oenologist and agronomist who consults for the siblings. They grew up in Greve in Chianti and have long held a passion for creating terroir specific examples of the sangiovese grape. The siblings think of their vines as members of the family.

The vineyards are surrounded by woods of great biodiversity that help keep the vineyards cool and sheltered and contribute to the vitality of the soils. The vines are cared for using only organic processes. A green harvest is carried out each season to concentrate the remaining bunches’ flavors. When the grapes reach the perfect balance, they are harvested parcel by parcel. The grapes are brought in in small boxes to the cellar where they are carefully sorted and then cooled overnight to preserve freshness before being crushed the next morning to begin the honing of their bespoke Chiantis.

This wine is the perfect complement of cabernet sauvignon with sangiovese. After the green harvest, the fully ripened bunches are harvested into small boxes, then cooled overnight. They are meticulously sorted and then fermented in barriques with vinification integrale. The wine ages for two years in oak barrels before another year in bottle. The deep plummy darkness of the cabernet is balanced with waves of bright cacao dusted red cherries. Mint and thyme and leather color the edges of all of the flavors. This wine is a perfect meeting of classicism and modernity.

This wine is available in the US only through the Yes Society.

FOOD PAIRING
In late summer, a whole grilled chicken with ratatouille.

In winter, slow-braised brisket and sauerkraut.

SERVICE NOTES
This wine is coming to your door with some modest age already. It is ready to drink for those that prefer more fruit and freshness in their Chianti. It’s also an
appropriate candidate for longer aging, should you enjoy the depth and nuance
of older sangiovese.

VARIETY
sangiovese, cabernet sauvignon

4/26/2024 - shemmy wrote:

Terroir al Límit is one of Spain’s most exciting wineries of the new generation! Holding a wonderful balance between the freedom of the natural wine movement and the gravity of the classical Burgundian approach to terroir, the domaine was created by Dominik Huber, a German, and Eden Sadie of South Africa. The pair
met working at Mas Martinet in Priorat and became fast friends. They began with purchased grapes in 2001 and slowly purchased a convincing little holding of vineyards. All of the farming at the domaine is done organically and biodynamically. The vineyard work is accomplished manually. All of the terroirs are delineated into crus that Dominik Huber created himself. They focus on indigenous grapes. The spirit of the wines arises from the Mediterranean and its ancient cuisine. The wines are made to pair with dishes of pure and authentic ingredients, and so they must be transparent and lithe. Never overly extracted, they are vinified in concrete and neutral foudres so as to keep the grapes as uninfluenced as possible and infusion is preferred in place of extraction to maintain that lightness and elegance. The wines are made to be
drunk with friends. They’re lovely and fun and friendly in the ways that remind you how important fun andfriendliness is. These wines are national exclusives
to Yes Collective and a special chance to try one of the most exciting young producers in the world!

One of Terroir al Limit’s two self-appointed grand crus, this vineyard of garnacha sits 800 meters up the slopes of the Montsant mountains above a monastery of ancient, arching stone. The vineyard is a chalky clay that keeps moisture even through Priorat’s hot, dry summers. And the vines are 60-year-old garnacha peluda which literally translates as “hairy grenache.” The vines leaves have fine down that conserves
moisture by casting tiny shadows on the leaves. The grapes are hand harvested and fermented with whole cluster, then aged for 8-months in cement. This is one
of the world’s most convincing homages to Rayas—garnacha of beguiling aromatic clarity. An utterly gorgeous flow of shining red berries and tea and the dry mediterranean wind blowing up through lavender and underbrush. A smoldering stoniness suspends the mountain herbs and berries like perfect tiny jewels.

FOOD PAIRING
seared duck breast, persimmon roasted in duck fat, bitter greens & roasted pig, apples, Cippolini onions

SERVICE NOTES
Another wine that would appreciate a decanting and some time to unfurl.

VARIETY
garnacha (grenache)

4/26/2024 - shemmy wrote:

We love an old, pedigreed wine producer. We also love a young, brilliant-eyed producer, bringing a fresh new perspective to a storied wine region. Isole delle Falcole is the latter.

The venture of three friends, Emanuele, Alessandro and Niccolò, Isola delle Falco works a total of four hectares in the heart of Chianti Classico, between Panzano and Montefioralle. Each of their parcels is considered grand-cru-level, at altitudes between 400 and 520 meters above sea level, planted with vines between 35 and 70 years old. They work a range of microclimates, prioritizing maturity, freshness, and finesse in their grapes. They own 14 additional hectares, four more of which will be converted to vineyards by 2030. Emmanuele, Alessandro, and Niccolò don’t spend much time talking about themselves, because they want the land itself to be the protagonist in the story.
2018 was on the warmer side, resulting in ripe bing cherry flavors, black currant, and baking spice, while maintaining mouth-puckering acidity. The wine spent 30 months in large wooden French and Slovenian casks, with 8 more months in bottle before being released.

FOOD PAIRING
porcini pasta or bigola with duck and sage

SERVICE NOTES
Hard not to drink this wine now…it is truly delicious. And yet, I think it will age so nicely over the course of the next 3-15 years...what to do?

VARIETY
sangiovese

4/26/2024 - shemmy wrote:

Terroir al Límit is one of Spain’s most exciting wineries of the new generation. Holding a wonderful balance between the freedom of the natural wine movement and the gravity of the classical Burgundian approach to terroir, the domaine was created by Dominik Huber, a German, and Eden Sadie of South Africa. The pair met working at Mas Martinet in Priorat and became fast friends. They began with purchased grapes in 2001 and slowly purchased a convincing little holding of vineyards. All of the farming at the domaine is done organically and biodynamically. The vineyard work is accomplished manually. All of the terroirs are delineated into crus that Dominik Huber created himself. They focus on indigenous grapes. The spirit of the wines arises from the Mediterranean and its ancient cuisine. The wines are made to pair with dishes of pure and authentic ingredients, and so they must be transparent and lithe. Never overly extracted, they are vinified in concrete and neutral foudres so as to keep the grapes as uninfluenced as possible and infusion is preferred in place of extraction to maintain that lightness and elegance. The wines are made to be drunk with friends. They’re lovely and fun and friendly in the ways that remind you how seriously important fun and friendliness is.

Defying the winemaking conventions of the time, Dominik Huber set to rehabilitate the carignan vines from 1910 in L’Arbossar, a vineyard of llicorella at 400 meters. Llicorella is one of the defining characteristics of Priorat—a soil composed of red slate, mica, and clay. It generates wines of tremendous precision suspended in structuring minerality. Carignan was long thought to be a grape only capable of producing wines of rusticity, but winemakers have realized that, when carignan grapes come from very old vines, they become floral and delicate. The vinification of Arbossar is whole cluster in cement with 8 months of aging before bottling. This wine is all fresh turned earth and sun-soaked red cherries, chalkiness robed in a glimmering of mint and juniper.

These wines are national exclusives to Yes Society, and a special chance to try one of the most exciting young producers in the world.
FOOD PAIRING
grilled squid with salsify salad or warm hearth roasted root vegetables with warm walnut vinegrette

SERVICE NOTES
A serious wine here. Don't be fooled by the delicate color. A decanting is highly recommended. Every sip gets better. A sure sign that it will do well in the cellar for a decade or more.

VARIETY
cariñena

4/26/2024 - shemmy wrote:

Many treasures in this life are hidden in plain sight. The South of France is a place where wine is as common as air. Few vignerons in the region make the artful vintage that transcends the everyday table, But the ones that do make a drink that is a sublime expression of the region are some of the best wines in the country.

Located just two and a half miles outside of Aix-en-Provence, in the tiny AOC of Palette, Château Simone is one such hidden trove of growers, the Rougier family having been quietly making wine for two centuries. The vineyards here are a north-facing limestone amphitheater, a sloping bowl on the edge of Mont. St-Victoire. An herb-scented grove of pines surrounds the vines, protecting them from the ferocity of the mistral and accentuating the biodiversity of the grounds. The Arc River runs through the château, cooling the air and adding the final ideal factor contributing to fruit that is rich and flavorful. Jean-François Rougier is the seventh generation vigneron running the show at Château Simone, following traditions begun by his great-grandfather, Jean. Jean (the great- grandfather) took cuttings from old vines (selection massale) after the Phylloxera blight and planted them, tending to them organically decades before the practice was common. Some of the vines here are almost 100 years old, their fruit lending to the gravitas and old soul of some of France’s most timeless wines.

FOOD PAIRING
classic brandade

SERVICE NOTES
The white wines of Chateau Simone are not to be overlooked. We love serving these wines, if you have the patience, with substantial age (10-15 years). You will get a complex and cerebral vinous experience. Take it out of refridgeration 30 minutes before pouring into a medium glass.

VARIETY
clairette, grenache blanc, ugni blanc

4/26/2024 - shemmy wrote:

Alberto Voerzio farms some of the greatest vineyards in the Barolo village of La Morra. His passion for the land and its wines was remarked on even when he was a child. He studied enology and then gathered experience in Burgundy and Bordeaux before returning to La Morra to work with his renowned cousin Roberto Voerzio until he was able to buy his own plots in 2006. Alberto farms biodynamically, ferments spontaneously in temperature controlled stainless steel, then racks to barriques of which a quarter are new oak.

This wine is 1.3 hectares in the famed cru of La Serra. It faces southeast perched at the top of the slope on totonian soils. The wines of La Serra are known for being aromatic and graceful with a supple floral quality that makes them easy to drink on release, even as they they age remarkably as well. Alberto’s La Serra is all red berries and cherries, cedar wood and purple flowers, leather and amaro herbs. The structure is like a valley made out of ruby light.

FOOD PAIRING
dry aged new york strip, demi-glacé, potatoes gratin

SERVICE NOTES
This nebbiolo would appreciate some air. Either time in your cellar (3 years) or time in the decanter (1-2 hours) before it really comes into itself. This is also a great choice for longer aging in your collection; 15 to 20 years would be just fine.

VARIETY
nebbiolo

4/26/2024 - shemmy wrote:

Domaine de la Pousse d’Or has existed in one form or another for nearly a millennium—stretching all the way back to the famed Dukes of Burgundy. The history can be seen beneath the vaulting stone ceilings of the ancient cellars the brick floors are literally worn down from hundreds of years of cellar work. In 1997, with the purchase of the domaine by Patrick Landanger, a new moment was begun in the winery’s long history. Landanger farmed the vineyards organically from the start and then, from 2014, biodynamically. Patrick’s son, Benoit, took over the estate in 2023 after his
father’s passing. He is as much a passionate experimentalist as his father. The domaine’s name was originally La Bousse d’Or or “golden earth.” Pousse comes from the French phrase “Ça pousse” said at bud break to capture the urgent energy of the new growth. At one point in the domaine’s history it held the famed vineyards of Romanée-Conti and Clos de Tart and at that time the owner held the holdings in Volnay
with the same reverence. The wines are known for aging a tremendously long time. And despite the wines pedigree and history, they remain an incredible value in Burgundy. The wines are crafted as naturally as possible. All the juice is moved with gravity. Wine is bottled unfined and unfiltered in sync with the lunar calendar.

En Caillerets is one of the Volnay 1er cru that many think deserves to be recognized with grand cru status. In their (mid 19th and early 20th century) rankings of Burgundy’s terroirs both Dr. Lavalle and his successor Camille Rodier recognized this vineyard in their surveys as tête de cuvée, their highest ranking. The vineyard is beautifully exposed to the southeast,
sloping mildly with a mix of limestone and marl, with large stones in the soil which hold warmth and help the site drain. This has sour red cherries and black
raspberries, red plums and a shelf of stone beneath it all. It is held in a cool wind of mint and cinnamon.

FOOD PAIRING
scallops wrapped in speck, celery root puree, red wine braised endives / braised lamb, nettle and black trumpet mushroom crostata

SERVICE NOTES
Coming from the cellar of Pousse d'Or, this wine is lovely right now. No decanting needed. Serve it a touch cool to start.

For those receiving both the barrel-aged and the apmphora-aged versions of this wine, I highly recommend opening them up at the same time so you and your guests can experience the differences and similarities the aging vessel brings to the wine. Or you can get a jump start on your aging and tuck it away for another 5- 10 years.

VARIETY
pinot noir

4/26/2024 - shemmy wrote:

Chateau Le Puy has been cared for by the Amoreau family since 1610. The estate is on the same plateau as Saint-Émilion and Pomerol, at the second highest point in the Gironde. No synthetic treatments have ever been used on the estate, an incredibly rare condition for Bordeaux, a wine region that embraced industrialization somewhat overzealously. Harvest is manual with the grapes being entirely destemmed before a long cuvaison. The fermentations take place only with indigenous yeasts and no sulphur added. Even as most other Bordeaux houses were chasing the heavily oaked, extremely ripe style that was garnering rave reviews, Le Puy held true to a more transparent and terroir-revealing wine which is coming into fashion once again. The vineyards are planted with blackcurrant and shrubs among the vine rows. This agri-forestry increases biodiversity and encourages pollinators to swarm the flowers in the spring. The vineyard scores the soil by horse, eschewing a full plow to maintain the mycorrhizal fungal network. The winery is Demeter certified. These are some of the most exciting and lively wines coming out of Bordeaux today (and for the last four centuries)!

Rose-Marie is produced by saignée, or bleeding, of a single parcel of merlot. This method produces a rosé dark in color and richer in structure. Fermentation takes place in used barrels with no additives. The wine is dynamised biodynamically for 8 months. The nose is red berries and pale flowers. Slices of plum so thin you can see through them. Everything caught in a night wind. Moving about. Great rosé can have the quality of a red wine paired down to its most essential bareness. This is one of those rosés.

FOOD PAIRING
black lentils & lamb sausage, herb salad

SERVICE NOTES
It is hard not to drink this wine young and cold…and it definitely is enjoyable in this fashion. However, if given time in the cellar and served a touch warmer, it reveals a lovely depth and complexity that many rosés will never be able to showcase.

VARIETY
merlot

4/26/2024 - shemmy wrote:

YES Society writeup: Tenuta di Fessina was founded in 2007 in Rovittello on the northeastern side of the volcano Etna. They have 17 acres of vineyards spread across some of the best locations on the mountain. The vineyards are oriented in several different microclimates so that the tenuta can bottle a diverse offering of Sicily’s indigenous varietals. Fessina has become one of the most sought-after producers of Etna’s increasingly renowned wines.

This Etna Bianco Superiore comes from the village of Milo, the only village of Superiore category. The vineyard is bush-trained carricante at 950m and the vines are 90-years-old, many on original rootstocks. The altitude combined with the volcanic soils create wines of lovely verticality and complexity. This wine ferments in French oak and ages for 24 months in stainless steel before one more year in bottle. You can feel the volcano beneath the wine and vastness of the Ionian sea beside it. The wine combines flint and brine, a lemony liveliness, acacia honey, mint, and saffron. The wine has a lovely substantiality while remaining poised and taught from the brightness of the acidity and then energy in the stoniness.

This wine is available in the US only through the Yes Society.

1/5/2024 - shemmy wrote:

MChang

Apr '23
A group of Berserker tasters have selected an outstanding cask of Cognac from Cognac Jean Pasquet. The selection is a 1985 Petite Champagne bottled at cask strength of 52.3% ABV.

The price for the 1985 will be 185 euros (~$200) with no VAT (700 mL). The cognac can be directly ordered from Cognac Pasquet and will be directly shipped from there to any US state. Shipping will be approximately $45 for one bottle and $55 for two bottles ($65 for 4 bottles). Shipping can be shared by people in the same geographic area, and there’s an area to enter that on the spreadsheet below.

We will have a minimum commitment of 120 bottles, with a maximum of about 200-250 bottles. I will create a google spreadsheet where people can commit to bottles, and once we have 120 we can submit the order for the cognac, which should only take about a month to be prepared and sent out.

My notes: Petite Champagne from 1985 (52.3% ABV) Crème brûlée, Ginger, white pepper and a hint of burnt incense on the nose. A bit of barley on the palate, SUPER long complex finish with myriad flavors. This was the most vinous of the cognacs and the finish was stunning. I could drink this all day. COTF #1/4

Troy/Gina Stark: Gina’s first comment “This is different, in a good way.” Both of us thought the nose on this was “darker, more serious.” We thought there were “earthy” notes (Gina said “decaying leaves”, Troy says “moss and underbrush”). Some strong toasted notes, along with caramelized apple. Oloroso Sherry notes as well as freshly ground pink peppercorn. On the palate, this is the richest, most mouth-coating. It has real weight and substance. It’s also the smoothest and roundest with the least amount of overt heat. This is overtly sweet. I mean, there’s no sugar in it, but it seems like it’s sweet. There’s a dense, long finish, which again gives an impression of sweetness, along with vanilla and some dried lemon peel. This would appeal to someone who likes high-end Rye. There’s a lot going on here.

Ultimately, we were torn between the Fine Bois and the 85 PC. They are both very good, but are appealing for different reasons. The Fine Bois has an intoxicating nose, but more heat on the palate. The PC 85 is more serious and probably has more going on on the palate. Maybe a slight edge to the Fine Bois if you want to pick something with broader appeal. If you want a more “Cognac drinker’s Cognac,” maybe pick the PC 85.

Patrick Taylor: This was the most malleable of the samples. Oddly, while there was no alcohol on the nose, the first sips were quite harsh and medicinal. The front palate was sweet like toffee, not syrupy like butterscotch, but the finish was overweight and ponderous. When I added a drop of water, it was like night and day. The front, middle, and finish became much more integrated. Adding two or three additional drops of water caused the cognac to be even more interesting. It was as if the cognac was putting on its best face no matter the conditions.

Alan Rath: Petite Champagne from 1985 (52.3% ABV) slight hint of sweetness on the nose, hard to distinguish this from the PC90s, the alcohol is prominent, should have added a bit of water to these.

Will Segui: PC85 had a depth, good fruit/flavor and a long, enjoyable finish.

12/17/2023 - shemmy wrote:

From the Antica Terra write-up:

Isabelle and Benoist Perseval have set out to make, in their own words, elaborate champagnes without make-up, without arrogance or extrava-
gance; that have a strong energy and great freshness.

To be elaborate, fresh-faced, and energetic is a worthy goal for any of us, one only perhaps achievable through unwavering attention to
the basics of craft and care, tenets which are central to the winemaking processes at Perseval-Farge. The fifth generation Perseval family farms just
four hectares of vines in the lauded premier cru village of Chaméry. They produce only what they can grow there, and their heartbreakingly small collection of wines are precise, clear and expressive of their mission, to a bottle.

They also carry HVE3 certification, indicating their agricultural work has a “high environ-mental value”. This environmental value extends to Isabelle and Benoist’s preservation of old vineyards, and Les Goulats contains three rare varieties that their family has nurtured since 1808. When paired with
a deft complement of chardonnay, the result is arresting: tart complexity and bright fruit, softened by cream. All the elegance of unadorned beauty they could hope for. We took everything that was left in this country, and are thrilled to share a bottle with you.

arbanne, fromenteau, petit meslier 54%, chardonnay 46%

pairing A cheeseburger served with a cone of pomme frites

Serve cool, out of the fridge for 15 min to embrace the vibrant, racy
backbone of the wine. But be sure to only pour a half glass so you can
enjoy the evolution as the wine warms, opens and relaxes.

5/25/2023 - shemmy wrote:

Notes from Danch & Granger Selections:

"Setting up shop in the village of Olaszliska just north of the village of Tokaj near the banks of the famous Bodrog River, Samuel farms roughly 5 hectares in this area (Határi vineyard) and an additional couple of hectares on the slopes of Mt. Tokaj. The soils on Határi have a 15 million year old volcanic base (tuffa, obsidian), broken up limestone and clay. With 10,000 plants per hectare (90% Furmint, 10 % Hárslevelű), and some as old as 90 years, no herbicides or pesticides are used and no tractor usage. Everything is done by hand.

Planted in the 1960s in red clay flush with volcanic rhyolite and zeolite, the 2021 was hand harvested, directly pressed into Hungarian oak barrels and followed by 9 months on the lees. We’ve been tasting this site from Samuel since the 2012 vintage was unveiled at the first ever Great Tokaj Auction. Not lacking in acidity with a kiss of residual sugar that is absolutely needed, this also has structure, skin tannins and richness wrapped in a refreshing package."

Country
Hungary
Sub-Region
Mad
Region
Tokaj
Varieties
Furmint
Farming
Sustainable
Soil
Red clay, zeolite stones, rhyolite
Winemaking
Fermented in oak.

3/22/2023 - shemmy Likes this wine:

Drinking great. Last glass was the best. Nice fruit and body, but not too much of anything. Excellent value.

10/5/2022 - shemmy wrote:

Love the nose. Fairly acidic on the palate. Could use some more time.

5/22/2022 - shemmy Likes this wine:

Drinking really nicely. Still a bit of brightness, nice and smooth. Very tasty.

5/5/2022 - shemmy Likes this wine:

Nice, tasty, light-bodied. Somewhat floral nose with, and I mean this in a good way, a distinct suggestion of red Hawaiian Punch. Good value.

4/25/2022 - shemmy wrote:

Tasty, but I agree with the comment that it's a little hot. I found the alcohol bite a little distracting.

2/15/2022 - shemmy Does not like this wine:

Flat, flat, flat. I don’t know if it was someone flawed ; if so, I couldn’t identify the specific flaw. But it barely smelled or tasted of anything. In light of other notes, I have to imagine something was off with the bottle.

1/31/2022 - shemmy Likes this wine:

Pretty delicious over two days.

1/5/2022 - shemmy wrote:

Tasty, but aromatically shy. Needs time.

12/29/2021 - shemmy Likes this wine:

Compelling.

8/12/2021 - shemmy wrote:

Deep. Dark. Dense, but not in a bad way. Intense. Quite savory. Black cherry. I like it.

3/6/2021 - shemmy wrote:

So much violet. Always delicious. Great typicity, perfect weight.

2/27/2021 - shemmy Likes this wine:

Actually drinking quite nicely. Funny that I posted a note 14 years ago. I think I like it better now. If you've got it, enjoy it.

2/23/2021 - shemmy Likes this wine:

Got as a bargain deal from Dan Phillips at Grateful Palate. Drinking really well. Rich, but pretty nicely balanced. Bit of sweetness, but plenty of acidity. Plenty of fruit left. I think this has a ways to go.

1/17/2021 - shemmy wrote:

Definitely needs some time to settle down. Dominant acidity makes it tough to get to the nuance, even after a day or two.

11/16/2020 - shemmy wrote:

Not there. Lacks a mid-palate, no verve. Hopefully it gets there.

11/14/2020 - shemmy Likes this wine:

Cherry Sucrets. In a good way.

10/27/2020 - shemmy wrote:

Last one, and I have to say, still not ready. If I had any more of the 2010 I'd stash them for several more years. But can't say I'm seeking out any more.

10/4/2020 - shemmy Likes this wine:

Really enjoying this. Lemon, some California richness on the front and on the mid-palate, but I don't think I'd call CA blind. Unfortunately my last bottle. Very nice.

8/16/2020 - shemmy wrote:

Tasty. But didn't have the HB distinctive smokiness. Nothing in particular stood out as a flaw, but not a special wine this night.

7/6/2020 - shemmy wrote:

Not drinking great at the moment to my taste. Too hot (and I'm not overly sensitive) and a little overly dense without the high notes. I happily drank it, don't get me wrong, but not at all in a Carlisle sweet spot for me right now.

Edit: Of course, if I had checked Mike's drinkability chart I would have waited a couple more years. Lesson learned for the last two.

6/16/2020 - shemmy Likes this wine:

Bright and lovely.

1/29/2020 - shemmy Likes this wine:

Deep, dark, interesting. Distractingly tannic finish. Very early days.

11/6/2019 - shemmy wrote:

Didn't do much for me. Not a whole lot going on on the nose, kind of flat on the palate. Fine, but almost unnoticeable.

6/10/2019 - shemmy Likes this wine:

Drinking great. At Miyoshi in Kyoto.

1/29/2019 - shemmy Likes this wine:

Excellent, but still young. Could use a bit of time.

12/23/2018 - shemmy Likes this wine:

Drinking really well.

12/13/2018 - shemmy Likes this wine:

Drinking nicely

12/2/2018 - shemmy Likes this wine:

Tasted at Sohm Somm3 tasting. Very pure, very typical. Excellent.

12/2/2018 - shemmy Does not like this wine:

Tasted at Sohm Somm3 tasting. Green and volatile. Not at all my thing, so NR, but I will avoid in the future.

12/2/2018 - shemmy wrote:

Tasted at Sohm Somm3 tasting. Tasted a bit candied at first sip. Came around over the next hour. Interesting, but wouldn't seek it out for the price.

12/2/2018 - shemmy Likes this wine:

Tasted at Sohm Somm3 tasting. Very good. Shy nose. Very deep, needs time.

12/2/2018 - shemmy Likes this wine:

Tasted at Sohm Somm3 tasting. Deep, low acid. Very good drinking. My WOTN.

12/2/2018 - shemmy Likes this wine:

Tasted at Sohm Somm3 tasting. Very good. Strawberry on nose.

6/23/2018 - shemmy wrote:

Reductive. Not so good.

5/31/2018 - shemmy wrote:

Oxidized

6/12/2016 - shemmy Likes this wine:

500ml at Untitled. Straightforward and very good.