Daniel Bloom

9.4

These never disappoint. Some variation, btl. to btl., but… overall, a great introduction to eating outside when it’s warm. This particular btl. 2016/ bottled in 2024 is like an old boats bottom dipped in iodine and bread yeast on the nose. Lots of mineral, metallic qualities that continue onto the palate along with a sense of caramel that’s present but not cloying. This wine fills your mouth yet remains, at °15.5, quite refreshing. Salt and fruit, ( unripe mangoes,star fruit,,dried papaya)mingle on the finish and linger a long time. — 5 hours ago

Daniel Bloom

9.0

See previous. About the same. Nice pairing with Penne, asparagus, mushrooms, onions, spinach, and pecorino. Smoked trout as well. — 2 months ago

Daniel Bloom

9.1

Coconut, Banana, White flowers on the nose. (With air, lots of herbs),A faint touch of the mineral quality that follows through on the finish of the palate. Said palate is less floral and more linear, mineral, especially after some airing in the glass. The bitterness that feels mineral is a nice contrast to perceived fruit, as it adds an interesting aftertaste. Viura, Grenache Blanc, and Tempranillo Blanco. Interesting blend.
I’ve had Tempranillo Blanco as a standalone, but only as of ‘25,in San Sebastián where in one Pintxo bar, it worked quite well with parts of their menu.
This winery is a wife & husband team who, from what I gather, hope to bring some “traditional” Riojan winemaking style to modern production.
I’m looking forward to trying their offerings beyond entry level.
Thanks @Rare Wine Co. — 2 months ago

Daniel Bloom

8.9

2024 vintage.
Definitely for acidity fans.
We took a quick turn from Montilla-Moriles a couple nights ago ( Oloroso) to Sanlúcar ( heck, it shot up to 78° here). With fried fresh fish, a nice palate cleansing quaffer(11.5°)Seashore, Salinity, Granny smith’s, chalky as the soil. Not the most complex drink but we’re not asking. What these wines provide is a glimpse into a lost ( becoming revived) world of the “ Sherry Triangle “, and the over 100 grape varieties that were lost to commerce and the sweet Sherry trade. We’re drinking table wine as if we were there in the mid 1800’s. It’s nice to have winemakers such as Ramiro Ibáñez working to restore some of what was lost.
2 days later it’s a fine, more rounded quaff. The sharp edges gone, and therefore the impression of depth increased. Nice showing. — 3 months ago

Daniel Bloom

9.1

What a weirdly animal, mushroom, forest( swamp) nose! Lots of extended skin contact , 10 days I believe. Natural fermentation and extended ( 5 years)aging in large barrels.No temperature control.Teran 40%, Merlot 40% Cab 20%. Iron, Plums, berries, bark, rocks, nails…
This is some wild and wooly stuff right across the Italian border in Slovenia.
Switching to a “proper”big glass from a decent Riedel stem tames down the funk and it finishes lighter than one may expect. Still bright at 13 years. Only 11.5°.
Very weirdly interesting.

Thanks Chambers St. Wines. — 5 days ago

Daniel Bloom

9.5

Tar, tar, more tar. Tree bark , lots of umami on the nose.,Black flowers, earth, lots of sous bois, deep and pleasantly dank after 3+ hours of decanting. Upon opening, this was very tight. A very dark rendering of a three vineyard Barolo. With unadorned steak, very nice. The tannin/acid balance was quite nice. Bottle gone before you knew.Everyone at the table was pleased to say the least. At first, some got a “dead fish” on the nose, but…this did not prevent diving back in.
One of the nicest Baroloi I’ve had in quite a while. — 2 months ago

with Sarah

Daniel Bloom

9.1

Delicious as the previous notes are pretty spot on.
I do enjoy that upon opening and pouring, there’s a degree of earthy, tarry like funk on the nose. This dissipates as the wine opens and dark fruits and slate minerals take the fore. Always lively acidity that keeps it active on the palate and begs for another sip. The Mrs. gets tar and nicotine upon opening, I concur , then it has this quality of dark violet pastilles gone a bit wack. We like. A bottle we’re glad to come back to.
Especially with burgers outdoors during false spring. Oh I hope it’s not false.
Thanks @fassselections — 3 months ago

Daniel Bloom

9.2

Red & Black, Red & Black , over and over.
Beautifully young , ‘23 stuff from Desvignes.
Opened for 3 hrs. No decant. With a dish of asparagus/shitakes/rhubarb…delicious. Earth and tart. With air and time in the glass, this develops a meatier, denser bottom and
a nice tannic backbone, always med-light body. Refreshing. — 10 days ago

Daniel Bloom

9.2

Double decanted over about 20 mins.
Deep Rhubarb , Black Raspberry jam, and murky sous bois on the nose. The palate is voluptuous, never jammy, nice acidity to lift and really fill your mouth. The inner mouth energy is terrific.As it develops in the glass, black cherry and cola come fore. Excellent entry level wine. Jamie Kutch manages to pack a lot of detail onto his labels ( rear) without being obtrusive.
Bravo.
Note: switching from a general large @Riedel to a Barolo @Glasvin glass meant a world of difference. — 2 months ago

Daniel Bloom

9.4

Wow!
Almonds and Furniture Polish on the nose upon first pour. With Basque Mushrooms and Eggs, dried oranges come screaming through on the palate. Very viscous, at 20°, it should be. A lonnnggg aftertaste. Beautiful burnished orange color. All these years and I am a Sherry and Piemonte freak.
Saca, October, ‘22.
Thanks@winesoloutions — 3 months ago