4/8/2024 - jondrinkswine Likes this wine:

Drank alongside 97 Chave. I preferred this, but not by much. Both were excellent. I’d say this is still improving, but close to peak. A meaty, rustic wine with some classic olive notes in the background. Very nice balance and acidity. Not much tannin left (but did throw off a lot of sediment).

10/28/2023 - jondrinkswine Likes this wine:

From red solo cup while on a fishing boat, so notes are limited. But this has taken on a really nice savory character. Even from plastic cup, the nose was quite nice. Fan favorite.

10/17/2023 - jondrinkswine Likes this wine:

Very perfumed with a dried potpourri of red and purple fruits, with VA to provide lift. It’s funny, I often find VA very off-putting when I encounter it (usually in old Barolo), but somehow it works so well with Musar. Dried red fruit profile has a delicious sweetness that leaps from the glass. Cranberries, pomegranates when first opened gaining weight and turning into ripe strawberries and spiced cherries with air. Gorgeous secondary and tertiary elements accentuate the fruit and floral profile: meat, licorice, tea, smoke, cedar, and spices. Long spicy finish. This ‘98 was right up there with the epic ‘99s I’ve had over the years.

10/17/2023 - jondrinkswine wrote:

Blind Tasting with MTW. Rupy/Purple, deep intensity, slow legs. Nose, pronounced intensity, ripe, purple fruits, jammy. Blackberries, dark plums, maraschino cherries, has a "sweet" smell. On the palate, a touch astringent, very spicy, the finish is hot. Dry, Med+ acid, Med tannin, High alcohol, Med+ body. Down the middle of the fairway Sonoma Zin, which was my call.

10/17/2023 - jondrinkswine wrote:

Blind tasting with MTW. Bright passionfruit and tropical fruit profile. Guava, pineapple, mango, grapefruit, lime, grass, green apple, dare I say cat pee. Dry, med+ acid (was looking for high based on initial sauv blanc impressions, but not quite there), med+ alcohol, med body. No signs of new oak. Thought maybe there was some white pepper, but felt like I was making that up (it was probably coming from the used wood). Initial impression was sauvignon blanc, but the challenge was the acid wasn't quite there and there is a bit of texture. Thought maybe there could be some semillon (turned out there was), but white bdx didn't feel right somehow based on the fruit profile and lack of new oak. Landed on New Zealand Sauvignon Blanc, but still felt like the acid wasn't quite high enough and there was more texture than I would expect. Said no to white bdx because I wasn't picking up on oak and the fruit profile didn't make sense. Sancerre didn't fit as the fruit was too ripe and there wasn't the minerality I would expect. Aussie SB/Sem blend makes perfect sense and totally off my radar as an option.

10/17/2023 - jondrinkswine wrote:

Blind tasting with MTW. Medium lemon. Nose a bit muted - white florals, maybe a touch of tropical fruit, some cream. On the palate, round mouthfeel with just a touch of texture, vanilla, butter. Dry, Med+ acid, some oak tannin, Med+ bordering on high alcohol (turned out to be high), Med+ body. Called 2020 meursault from average producer, but Napa chard makes perfect sense also.

10/16/2023 - jondrinkswine Likes this wine:

Blind tasting at Ungrafted. Translucent all the way through, ruby with hints of purple. Apparently a lot of people called it Gamay given the touch of purple. But to me, this was pinot noir all the way. Bright, delicious fruit profile with evidence of whole cluster and no signs of new oak. Moderate tannin with nice grip. I would buy/drink this wine.

10/16/2023 - jondrinkswine wrote:

Blind tasting at Ungrafted. Very confusing wine. High acid, very tart, green apples and lime. However, it was also super nutty and oxidative - much more so than you would expect for a 10-year old wine. Possibly a flawed bottle?

10/16/2023 - jondrinkswine wrote:

Blind tasting at Ungrafted. Loads of lychee and riper stone fruit screaming from the glass. Initial impression was that it must be Gewurz (also from Alsace). Of course, the structure didn’t support that. The acidity was too high for Gewurz, but didn’t come across as high enough to be riesling to me. TDN notes are there, but presented more as rubber than petrol. Learned something on this one.

10/12/2023 - jondrinkswine wrote:

Still quite nice, but past its peak. Dried red fruit with a nice spicy character and mature notes of mushroom, leather and earth. Drink up.

10/3/2023 - jondrinkswine Likes this wine:

Off memory. Really enjoyed this wine. On the meaty, black olive, darker fruited end of the spectrum with plenty of stuffing, but not heavy. I've heard comparisons to Allemand, which I thank may be overstated (though this was my first time drinking Bourg). This is much more open and approachable, even while young vs. Allemand which I have always found to be more tightly wound with lots of complexity but very little fruit.

9/30/2023 - jondrinkswine wrote:

Corked

9/30/2023 - jondrinkswine Likes this wine:

Great syrah, just like I remembered. Concentrated aromas and flavors without being heavy. Typical syrah character. Was drinking from a paper cup at a bbq, so can’t really be any more specific than that.

9/30/2023 - jondrinkswine Does not like this wine:

Kind of what you expect for a coteaux rouge. Pretty acid driven and red fruited. Not sure about pinot meunier in still wines though. Serviceable, but not worth the price. Maybe if it was $20-30

8/31/2023 - jondrinkswine Likes this wine:

Pale brown core rapidly fading to brick orange. Beautiful nose with red florals, tar, licorice, and earth. Red-fruited palate with tart red cherries, cranberries, orange rind, herbs and spices all framed by bright, refreshing acid and soft, grippy tannins. Mouthwatering finish is persistent with cranberry, spice and herb and of course tannic grip. What stands out to me is the structure – the acid and tannin really work in concert with one another, are well balanced, and while prevalent, do not overpower the flavors and aromas of the wine. Great QPR

8/25/2023 - jondrinkswine wrote:

dead

8/22/2023 - jondrinkswine Likes this wine:

Translucent, but hazy, ruby in color. Light body and lower in alcohol, but don’t mistake the lithe frame with a lack of substance. Crunchy tannins and fresh acidity give this a nice backbone. And the red fruit is youthful, textured, wild and sweet. I could drink this everyday!

8/22/2023 - jondrinkswine Likes this wine:

Lots of pineapple and lusciously ripe tropical and citrus. Nice acidity and loads of minerality. As expected, got better with air over 1.5-2 hours, and I bet would have been way better with more time to breathe. Still quite youthful. Give it another 5-10 years.

8/22/2023 - jondrinkswine Likes this wine:

Open knit from the get go. Dense, deep red and black cherries while maintaining nice freshness and a bright fruit character. Ripe tannins are fine-grained and wrapped in fruit. Long spicy finish reminds me more of Vosne. Delicious today, but I imagine bottle age will develop nice complexity. My one complaint is it finishes a bit hot with 14% ABV.

8/22/2023 - jondrinkswine wrote:

Everything is restrained and delicate. Be careful or you’ll miss it all. A touch rustic barnyard, bit of graham cracker, white lillies and a sprinkling of rose water. No real fruit to speak of, perhaps a touch of cran-raspberry. Shutdown perhaps?

8/22/2023 - jondrinkswine Likes this wine:

This was the wine I kept savoring through the end of dinner. Red-fruited, racy and elegant with a long finish. Some tea, toasty graham cracker, touch of cocoa. A case study in oak done right. Doesn’t detract from the fruit, but really adds a layer of complexity. Elevated grippy tannin on the long mouthwatering finish. Bravo!!!

8/22/2023 - jondrinkswine Likes this wine:

Racy acid, linear, citrus, mineral and saline. Not round or fat at all.

8/22/2023 - jondrinkswine Likes this wine:

Tropical and stone fruit balanced by refreshing acidity. Doughy character with a touch of cheese rind. Excellent.

8/2/2023 - jondrinkswine Likes this wine:

Freddy did a really nice job in a tough/hot vintage. I was pleasantly surprised when I opened this and got a whiff of tangy red fruit. Layers of wild strawberries on strawberries on strawberries... Ever have a strawberry that was super juicy, super sweet, super ripe, just on the precipice of being over-ripe but not quite? This tasted like that, but with a bit of sous bois, black tea, pine needles, graham cracker spice, and mushroom in the periphery. Medium acid and not much tannin, but despite lacking overt structure it was still quite youthful. Label says 12.5% ABV; I think it’s probably more like 13-13.5% but doesn’t stick out. Perhaps not the best vintage of Mugnier Chambolle, but excellent nonetheless.

7/7/2023 - jondrinkswine Likes this wine:

Super weird wine. Definitely natty. It’s an odd brown color. It’s pale… except it’s opaque, because it’s so damn hazy. Great acid, light tannin. Kind of tastes like a cider (just a little bit) with tart cranberries, pomegranate, underripe orange, and a touch of balsamic. I kind of like it, but not sure I would buy it again. Can’t imagine it would age well.
Edit: with air, it gained some weight. The cider element went away. Now it’s downright delicious.

6/30/2023 - jondrinkswine Likes this wine:

In a great spot today. Give it more time if you want oak to be fully integrated, but I really enjoyed it as is.

6/29/2023 - jondrinkswine Likes this wine:

Really quite delicious. Down the middle of the fairway Nebbiolo at a great price.

6/25/2023 - jondrinkswine Likes this wine:

Pure expression of syrah, nicely structured and will improve with age, but drinking well today. Dark purple in color, but not heavy by any means. Label says 14%, but feels and tastes more like 13%. Loads of meaty goodness, black pepper, and green olives. Fruit on the blue/black spectrum with excellent freshness and acid backbone.

6/18/2023 - jondrinkswine Likes this wine:

Incredible acid. Tons and tons of minerality and spice. Fruits range from green apple to citrus to a hint of stone fruit. Just a whiff of floral backdrop. Tremendous! And I imagine has a long life ahead.

3/25/2023 - jondrinkswine wrote:

Ripe fruit with that tastes a bit stewed. A spicy/stemmy pinot that’s developed a nice balsamic character. Too ripe for me though.

3/23/2023 - jondrinkswine Likes this wine:

Olives dusted in green herbs. Purple and blue fruited but light on its feet. Dusty, leathery, woody character. Delicious and quite classic syrah

3/13/2023 - jondrinkswine Does not like this wine:

Reeks of sweaty band-aid... NSG Village had a bit more going on, but also had sweaty band-aid

2/11/2023 - jondrinkswine Likes this wine:

Lovely wine. Nail polish remover aromas overwhelm initially, but blow off eventually giving way to sweet cherries, loads of spices, a touch of balsamic, and a classic backdrop of tar and rose petals. Loads of leathery tannins. Should age well for a long while, until it turns into a VA bomb (which it eventually will). Give it a one hour decant.

2/4/2023 - jondrinkswine wrote:

Young and primary with sweet red fruit with a carbonic character, which I hope dissipates with bottle age. Give it 5 years (or more)

1/28/2023 - jondrinkswine Likes this wine:

From 375. Exactly what you want from a young Barolo, and definitely showing some Burlotto wild strawberry signature. Super floral wine, great acid and lots of grippy tannin. Very enjoyable now, but I imagine this developing nicely

1/7/2023 - jondrinkswine Likes this wine:

Still fresh with great acidity. Has developed an almond character with bottle age. Improved with air and developed a chewy mineral texture

12/8/2022 - jondrinkswine wrote:

I don't know if my bottle was slightly flawed, but there was a strong bitterness and aromas of nail polish aroma that took a while to blow off. When they did, the wine was nice, but felt perhaps a bit past peak with aromas of mushroom and damp earth. If scoring, I'd say 88/100, but again I think my bottle was a bit defective. Cork was in great shape though, so I was surprised.

11/29/2022 - jondrinkswine wrote:

Echoing other comments about oxidative, vinous nose and needing a bit more dosage on the palate. I found the mid-palate to be empty and uninspiring

11/24/2022 - jondrinkswine Likes this wine:

Happy Thanksgiving! Say what you want about the oak usage… god damn this is delicious! Beguiling nose densely packed with licorice, cloves, smoked meats, black pepper, cinnamon, cardamom, potpourri, spiced black cherries, and cigar ash. All these components come together harmoniously in a seriously herbal fashion that reminds of Chartreuse or Fernet. I’m guessing 11% Viognier has something to do with the aromatic intensity here. Love this savory, spicy, well-structured wine — but I do find myself wondering if it might be better with about half the oak… but then it wouldn’t be a LaLa now would it.

11/16/2022 - jondrinkswine Likes this wine:

My last bottle of this was flawed. Luckily this one showed much better than the last. Pale brown fading to brick color at the edges. Sweet, dried red fruit builds with air to a moderate intensity, but this is not a fruit-driven wine like more recent vintages. Rather, this wine is defined by its maturity, elegance and most importantly balance of flavors, with secondary/tertiary notes of sous bois, dirt, cedar, leather and a hint of balsamic matching the intensity of the red fruits.

11/14/2022 - jondrinkswine Likes this wine:

The bottle was in pristine condition and the cork appeared brand new. On opening, the wine was acidic and underweight, begging for air. It gained some weight with time, and I started sipping on it around hour 4. Beguiling aromas and flavors with black plums and black cherries accentuated by licorice, cloves, earth, leather, smoke, cocoa powder, espresso and mushroom. Plenty of structure remains to continue aging with elevated acid and plenty of tannin left which came across as a bit sharp. The finish is long and super spicy. Suddenly with my last glass at the 8 hour mark, the wine hit another gear. The fruit gained weight melding with all the tertiary notes, a dusting of green herbs emerged, the tannins softened, and the acidity integrated into the fruit. Lesson learned – next time, I’m decanting 8-12 hours!

11/14/2022 - jondrinkswine wrote:

Taste Coravined from a new bottle, so it hadn’t had time to breathe. Feral nose with an iron core has a lot of intensity early on. The palate is red-fruited, but muted. With air, the nose lost intensity as well and never really opened back up. Seems shut down, but I suspect the future is bright with 92-95 point potential

11/9/2022 - jondrinkswine wrote:

I found this wine to show very differently depending on the glass. I tried it side by side in a Grassl Cru (ie Burgundy stem) and a Grassl 1885 (ie flat bottomed Bordeaux stem). In the former, it was floral, feminine and Pinot Noir-esque (fitting for the stem). In the latter, it was more meaty and gamey, showcasing its more masculine side.

10/27/2022 - jondrinkswine Likes this wine:

I was surprised how much weight this still had. A pretty typical mature bdx profile, although it tastes 10-20 years younger than it is (except for the fact that that tannins are fully resolved). Nothing particularly memorable about this one though.

10/18/2022 - jondrinkswine Likes this wine:

Delicious, ripe and fresh. Wine is the color of a sonoma zin with lots of extraction. Mix of red/black fruits reflect the balanced ripeness and freshness. Pomegranates, black plums, black cherry. The fruit has a sweet quality (again, its delicious) and some spice. High acid, med+ tannin, elevated alcohol too.

10/16/2022 - jondrinkswine Likes this wine:

Bought from Verve in SF, who got it directly from the chateau. On the nose - baked meyer lemon, cantelope melon, vanilla and caramel. While there are signs of oak, it is very well integrated at this point. On the palate, peach cobbler flavors come to the forefront. Med+ acid does a nice job of balancing out the richness. Around the ~4 hour mark, some beautiful minerality emerged along with some green apple, which was very limestony/Burgundian. Last sip was the best, which is what my score reflects.

10/16/2022 - jondrinkswine wrote:

This bottling came across as confused to me. On opening, aromas of nail polish remover dominated the nose, which surprised me at just 7 years of age. Underneath the funk was some really nice tar, licorice, Italian herbs, Mediterranean spices and cloves. With some air, black cherry, black plum, and blackberries emerged. The finish is long and spicy with a lot of alcohol heat. After a few hours, most of the nail polish remover blew off, which I thought was a nice development. However, a lot of the nice licorice, herbs and spices wore down as well and the wine lost a lot of its Italian character – at which point it was mostly heavy and alcoholic.

10/16/2022 - jondrinkswine Likes this wine:

A beautifully aged, quintessential Northern Rhone syrah. So savory and animalistic but also elegant at 37 years of age, this is what cool climate syrah is all about. At first site, the wine is gorgeous, boasting a garnet core with orange bricking at the rim. The cork (which was soaked to the edge, but not all the way through) appears to have done its job, and I’m happy I opened this when I did. Green olives and game meat are prominent on the nose, accentuated by a touch of Brett and animal fur. With a bit of air, the fruit profile goes from completely muted to a dried red fruit profile of dried cranberry, red plum, and orange peel and evolves further to darker fruits with dried blackberries, dried boysenberries, moldy blueberries and black plum. It’s also developed a dusty, earthy, mushroomy character, and black pepper grows in intensity across the palate making for a long, spicy finish. However the savory, animal character is the main event here and everything else plays a supporting role. Even at this age, the acidity remains elevated and grippy, chalky tannins persist on the gums, while the body has become lithe over the years. While this wine is still in great shape, its best days are in the past and it's time to drink up if you have any more.

10/7/2022 - jondrinkswine wrote:

Started out lean and tart, but quickly gained weight with air. Once it's had time to breathe, I found this wine to be a bit ripe, but with a lot of acid. For whatever reason, the two components (ripe vs. elevated acid) felt very disjointed here and not very harmonious. Just ok and a bit boring.

EDIT: Day 2, the acid and ripeness are more integrated, and the wine is more enjoyable. Still sort of a generic red burg though.

9/17/2022 - jondrinkswine Likes this wine:

Depressed cork, but luckily wine was in great condition. Dried roses accentuate an awesome, mature red fruit profile with maraschino cherries, raisinated red fruits, and reduced cranberry and raspberry sauce. The character of the fruit screams age, but it's still lively with a nice acid backdrop. The wine is developing a hefty balsamic glaze flavor, fitting for a classic Italian wines, and a nutty, oxidative character, sort of like an Oloroso Sherry. There's just the slightest hint of medicinal eucalyptus also. Despite being 55 years old, there are still some tannins left. Not a lot, but I imagine bottles with better corks being able to age a bit longer.