Jay Kline

9.1

This was a random bottle from the cellar on normal a Thursday night paired with a simple bowl of Mezzi Rigatoni and Marinara. I know very little about this Biodynamic estate but with Dressner as the importer, it has my attention. It appears to be declassified Chianti Rufina.

Popped and poured; consumed over several hours. In the glass, deep ruby with a translucent core and slightly browning edges, possibly indicating its near 11 years of age. Medium viscosity. On the nose, stewed black berries and black cherries, some VA, old leather bound books and dusty earth with medium+ intensity. On the palate, a rather powerful cherry red rope licorice character dominates accompanied by mushrooms, dried herbs and a bitterness that reminded me of walnuts. Medium tannins which seem completely integrated at this point. The acid seems to be on the higher end of the scale yet, the wine remains fairly balanced since it’s so well endowed with fruit. Medium+ finish.

I gotta say, I’m really digging this wine. It was fun on its own and worked really well with food. If this bottle is an indicator of the estate’s style and quality then I am definitely looking forward to experiencing more. Drinking very well now so no need to hold longer. Bottle number 0365/1350 😳 — 3 days ago

Jay Kline

9.2

My first experience with one of Musar’s Rosés and I’ve got to say that it reminds me a lot of their Blanc but with a kiss of red fruit…which, in a sense, is exactly how this wine is made. Popped and poured; consumed over two hours. Served just a touch below cellar temp but it warmed in the glass. The wine presents as a sort of pale copper color. On the nose, a rather fascinating array of fruit including strawberry, watermelon, bing cherry, grapefruit, and generic tropical fruit. On the palate, I’m reminded more of Rainier cherries with kiwi, lemon, lanolin and almond skin. A rather fabulous body with wonderful texture…not too unlike LdH’s Tondonia Rosado, actually. Medium- tannin and medium+ acid. The finish is long and satisfying. No doubt, this is a very nerdy rosé and one that I look forward to experiencing more often! FWIW, Delectable misidentifies this as a blend of Chardonnay, Semillon and Cinsault when in fact this is Obaideh, Merwah and Cinsault. — 6 days ago

Jay Kline

Popped and poured; consumed over two days. “Best” on Day 1 and even that’s controversial. On the nose, equal parts tart red cherry fruit and barnyard. There’s quite a bit of volatile acidity as well. On the palate, bright cherries and earth. The wine was a touch frizzante (slightly effervescent) which seems to dissipate after some time in the glass. We left a third of the bottle for later to see if some of these more feral notes might blow off. The next day, the wine shifted into something whole undrinkable with a noticeable mousiness on the finish that I didn’t detect the day before. This bottle is unstable and ultimately, a drain pour. Faults for sure...and probably flawed so no rating. — 13 days ago

Jay Kline

9.2

Served double blind. The wine appears a very pale, golden color with medium viscosity. Medium+ intensity and quite attention grabbing. Notes of pear, white peach, citrus fruit, minerals, white flowers and some hard to describe non-fruit characteristics that I was having a hard time pinning down…something herbaceous? On the palate, again pears, white peach, and limestone minerals. High acid. Long and satisfying finish. I called Chenin Blanc from Vouvray mostly because it had a very Loire feel to it…but I didn’t love my pick…mostly because I didn’t get the lanolin thing that I usually get from Chenin. Totally forgot about the possibility of Sancerre from a producer like Vacheron. Wow. And now that the glass is empty I’m getting a faint whiff of pyrazines. This was really good and now I need more Vacheron in my life! — 4 days ago

Jay Kline

9.3

One of the few producers that I purchase each and every vintage. I find that Laurence Feraud’s wines are consistently some of the more interesting and enjoyable wines made in all of Chateauneuf du Pape; particularly when value comes into play. This bottle is my first experience with her 2018 vintage and the first bottle of a small tranche that I swooped up upon release. Popped and poured; consumed over 5 hours. The color is deep ruby with a near opaque core; glossy and gorgeous to behold. Medium+ viscosity. On the nose, this is classic Pegaü with loads of dark cherry and bramble fruit, a veritable hillside full of garrigue, lavender, black pepper, and something that reminds me of old books. On that palate, the fruit is equally generous, brambles and cherries, exotic spices, Herbs de Provence and a somewhat sanguine-like character to it. Substantial structure, though it seems to be a notch lower than the previous three vintages at this point in its young life. The tannins are very sneaky. Almost imperceptible for the first hour and yet, by hour four, they were very much making themselves known (in the Medium+ range). Acid is also Medium+ indicating these have an exciting life ahead. The finish lasts for well over a minute. All in all, another lovely Pegaü that will likely live in the shadow of some of the more heralded vintages in the last ten years however, that doesn’t mean this isn’t a stunner. Absolutely lovely stuff and I very much look forward to enjoying these well into the 2030’s. — 5 days ago

Jay Kline

9.4

The fourth bottle on my 40th birthday week was this lovely surprise pour from a Somm friend at Tasting Group. While my Delectable account doesn’t reflect it, I’ve always been a sucker for Madeira and this was flat out delicious. Candied walnuts, orange fruit marmalade, creme brûlée, figs...all of the things. So richly layered and long lasting on the palate. Just lovely. — 11 days ago

Jay Kline

9.0

Served double-blind. The wine appears as a deep golden color. Medium+ viscosity. The nose is a fascinating combination of intense honey suckle, orange blossom, coriander, candied oranges, and candied nuts. The palate follows suit with more honey suckle, citrus blossom and a slight nutty characteristic. There is definitely some residual sugar here. There is really good acid keeping everything afloat. The finish is long and short of cloying. Really impressive texture. Based on the color and the somewhat oxidative notes, I figured this had at least 10-15 years of age on it. I vacillated between Sauternes and Riesling…ultimately calling Sauternes from Barsac (feeling as though this was more Semillon than Sauvignon Blanc). I chose, poorly. But the wine is good and it positively begs for spicy Asian food. — 4 days ago

Jay Kline

9.1

Tasted double-blind. The color is a very steely, faint greenish yellow. Medium viscosity. On the nose, some stone fruits, white flowers, and river rock. On the palate, lemon-lime aide and minerals with ripping acidity. I called Grüner but wasn’t surprised that this was Riesling. I need to get more familiar with these wines. Delicious though…I may have lost a layer of enamel on my teeth. — 5 days ago

Jay Kline

9.3

My first check-in with the 2011 “Ovello”. Popped and poured. Consumed over two days. On the nose, predominately red fruited with raspberry and pomegranate, walnut, some spices, red flowers and forest floor. On the palate, red fruits, almonds, and forest floor. High tannin and medium-plus acid. Overall, this is a very serious wine and tremendously satisfying. It held up really well over the two days it was open…which leads me to believe that these have a long life yet ahead. I’m very happy to gave several bottles remaining and look forward to checking in on their development for years to come. — 11 days ago

Jay Kline

9.2

From a 3L bottle that I have cellared since release. I always hesitate to open these large format bottles, instead making excuses to hold them for longer since they tend to age at a glacial pace. However, we were hosting a large group of people for my 40th birthday dinner and since we were having lamb and rice, and big bottles are meant for big parties, and the world hasn’t been able to enjoy many big parties over the last 14 months, I figured WTFN. In an attempt to maximize the potential of the bottle, I pulled the cork almost 30 hours prior, a recommendation from by buddy Tim who tends to know a lot more about these things. I left the bottle in my cellar, allowing it to slow-ox. By dinner the following evening, this was absolutely singing. Gorgeous, translucent ruby color with a slight brownish rim. Ripe red fruits just ever so slightly stewed, red flowers, dry earth, and dried Mediterranean herbs. This bottle was positively bursting with energy! Bone dry. Medium+ tannin; medium+ acid. The finish was long and somewhat saline and was an absolutely sublime pairing with our Khaleeji fare. A fabulous bottle and a much better showing than the 2013 (standard format) that I recall drinking a few years back. — 13 days ago