Texan - Wine Nerd Herd Member
Disgorged 2018 after 84 months on the lees.
This is Egly-Ouriet’s late disgorged offering, and it’s another scintillating champagne that seals my opinion that they are my favorite producer across all offerings. The texture, complexity and character of these champagnes check off every box for me. I’m always chasing Jacques Selosse, and while that’s a goal that will never be achieved (because Selosse champagnes have no equal), this is the closest I’ve come to in regards to style and complexity. Surprisingly, this only has one extra year on the lees compared to their Les Crayeres offering (my favorite), and it’s much more vinous. The aromatics here are ripe, rich and slightly oxidized golden delicious apple, pear, honeyed apricot, orange blossom, and almond croissant. Very fine mousse, to where this almost goes more old white burgundy in style, but still retaining sharp acidity. The palate shows so many floral (honeysuckle) notes alongside more pear and apricot, with a kiss of red fruits and chamomile. Extremely lengthy finish that trends toward caramel but continues to a more tart side instead of sweet. I need to get my hands on an older bottle. — 9 days ago
I was hoping to catch this in its youthful and exuberant phase but I was too late...this has closed down. I have to admit I’m somewhat surprised as this vineyard is usually really accessible at all phases in its evolution.
This was decanted about 1.5hrs before pouring the first glass. The aromatics were mostly there...juniper, candied black cherries, candied raspberries, potpourri, kircsh and pomegranate. However, the palate was a bit disjointed...it started off hollow but gained depth throughout the evening. The most unique part was the acidity...hardly any? I re-corked and revisited the next day and the acidity was much more vibrant. Dark red and black fruits on the palate with cedar, holiday fruit cake and spices and a tangy finish. Day one score was NR, but I think this just needs a lot more time. Further improvement is a given at this stage. — 22 days ago
Was a wine club member here for a few years and very much enjoyed the entire portfolio. Stunning winery up Conn Creek Rd just south east of Lake Hennessy. Wonderful people too.
I always found the mountain proprietary blend more accessible at a young age compared to their cab reserve. At 7ys young, and even for the big and structured vintage of 2013, this was very enjoyable close to pop and pour. Brilliant color of purple in the glass offering up aromatics of baked mixed berry pie, fresh potpourri, cedar, espresso, and baking spices like cinnamon and vanilla. While extracted and rich on the palate, it has plenty of tannin to keep things balanced. Red, blue and black fruits accompanied by sandalwood, grilled violets, decadent dark cocoa and dusty character toward the finish. — a month ago
WNH white burgundy theme.
The domaine's holdings in Forets is made up of two parcels, totaling just under 2 hectares. The older parcel is of 60 year old vines and is right next to Vincent Dauvissat's holdings. The second is made up of younger vines (25 years old) and is next door to Raveneau's parcel of Forets.
Chablis is hit or miss for me, but this was a total hit. What made this special for me was the weight in the mid palate. Obviously youthful, but from a great vintage. Aromatically, it showed honeysuckle, citrus, and grilled lemon rind. At pop, the mid palate was hollow but it gained a lot of weight after two hours. Golden delicious apples, limestone, more citrus and a touch of honey. The entry shows good acidity but the star of the show is the mid palate. As expected, temperature made a big difference here...slightly above cellar temp seemed best as a touch more fruits showed up (added pear). Paired wonderfully with truffle marcona almonds. — a month ago
My contribution as part of a left bank vs right bank Bordeaux theme, with all wines tasted blind.
I gave this a double decant of about 3hrs, and I have to say, it was beautifully open and accessible. The power of the vintage comes through on both the nose and palate. Aromatically, it revealed fresh potpourri, cherry, currant pipe tobacco, bay leaf, and leather. It sports a beautiful texture on the palate with a dense mid palate, wrapped in graphite, fleshy black cherries, more notes of tobacco and bold mocha at the finish. This should drink in this delicious window for 5-7yrs before evolving, but is only getting better. — 14 days ago
This was my contribution for a New World v Old World Pinot tasting, with all 14 wines tasted blind.
I enjoyed my visit here earlier in the year, and thought the 2016 was great with a lot of life ahead. This 2013 is entering its prime drink window, in my opinion.
The only Fantesca wine not made by winemaker Heidi Barrett, but by assistant winemaker Tony Arcudi. A good balance of classical Cali Pinot with some old world flair. Fruit here is slightly underripe and a mix of red and black berries. A definite herbal influence with underbrush. Lots of layers here...rhubarb tart and candied black cherries up front before evolving to show herbs de Provence, cedar, crunchy cranberry and tobacco leaves. I called this my wine. — 19 days ago
My contribution for a massive Grenache theme wine tasting (being as socially distanced as possible). This was alongside Cayuse God Only Knows, a 2011 No Girls Grenache, SQN Female, Saxum Terry Hogue, Lillian Grenache, 06 and 07 Beaucastel, and others.
Broken record, I know, but these wines are insanely delicious and so well crafted. Very much in the “love it or hate it” style, as typical with Cayuse wines. Much more spice and herbal lift here compared to the 2011. Stemmy, black peppercorn dusted rhubarb, olive, and smoked cherry jerky aromatics. Vibrant, almost nervy, on the palate with beautiful acidity. On the palate, it’s a back and forth between saline, iron driven savory notes and underripe fleshy red fruits. Compared to their Syrah, this is always a bit lighter and more bright. Seems to be drinking at peak. — a month ago
This was a head scratcher. My plan on opening this was due to a craving for some savory/funky Syrah, but what I got was a nice aged Syrah minus any sort of herbal/savory/meat type characteristics. I’m not really sure why? No technical flaw to the wine, but my experience seems to be an outlier...
I followed this over two days and it stayed mostly the same the entire time. Perfumed aromatics of potpourri, high percentage cherry infused dark chocolate, and grilled, underripe black cherries. It is nicely balanced at this point in its evolution, showing power without much weight. Red currant, tangy grilled rhubarb, plum, cocoa dusted dates, and mocha show up on the palate.
For the glass nerds out there (of which I am one of), I tried this out of the Zalto Universal and the Glasvin Universal (pictured). I found the Zalto to have slightly better aromatics as it showed more complexity, but the balance and bowl of the Glasvin were preferred. Similar drinking experience from both. — 17 days ago
Sorry for the generic pic...forgot to take a pic before recycle pick up 😂
Long time fan of all Rivers Marie wines, this was actually my first experience with their Sonoma Coast Chardonnay. While I think the Sonoma Coast Pinot is arguably the greatest QPR coming out of Cali, this is another great wine for the price.
I was curious to see how this showed when compared to RM’s single vineyard chards. To their credit, it seemed to be a nice marriage. Aromatically it showed honeyed citrus, some baking spices like nutmeg and powdered lemon bar. On the palate, it was textured and full without being flabby, showing a kiss of lemon meringue, honeysuckle, and a surprising amount of spicy oak toward the finish. Obviously young, this should drink nicely for at least 5+ yrs. It paired nicely with a cream sauce over chicken pasta. — 19 days ago
My first experience with Ferren, and wanted to check in ahead of the release next month. Knowing the vineyard source and the winemaker’s background, I had very high hopes.
When I first opened it, I was taken aback at how acidic it was. Spritz-like for the first 30mins, but the back of the palate had a good bit of richness, so I figured this just needed time to open. Bingo. At two hours in, this hit stride. It started off similar to Aubert’s Larry Hyde & Sons chard due to its acidic nature, but as it shed that, it became more reminiscent of Aubert’s Powder House and Kistler’s McCrea. It doesn’t have the same texture that Aubert does, but it has more richness and complexity than what I’ve found Kistler to have (consistently). Very Sonoma Coast. Lemon cream, tart citrus, dash of sea salt and lemon rind on the nose. Not quite waxy on the palate, but it gained heft and showed amazing weight when compared to its acidic lift/structure. Ripe Asian pear, powdered lemon bar, honeysuckle, and a vein of “minerality” down the mid palate. Only getting better! — a month ago