Matt

8.9

To me the best part of Mencia is its tendency to aromatically possess a richer and riper fruit character on the nose, but then on the palate a juxtaposition to tart, brambly fruit thats crisp and always contains a certain vitality to it. Balanced extract here, mineral tannins and acidic cut typical of schist soils, but there’s a little extra plumpness that’s really appealing too. Points for the price of course — 6 years ago

Isaac Pirolo

9.4

The 2009 Clos Abella from Marco Abella won Wine in China Magazine's 2014 blind tasting of more than 1,000 wines, which was chosen by a panel that included 7 Masters of Wine and Jancis Robinson.

50% Carignan, 39% Garnacha, and 11% Cabernet Sauvignon from Porrera in Priorat. Potently dark aromatics of creosote, espresso, charcoal, blackberry, licorice and schist. Everything translates through to the palate adding some secondary dark chocolate, raspberry, and baking spice, along with a floral overtone. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

2010 was a very good vintage in Rhône. Rostaing is a well know producer with people that know and drink Northern Rhône wines, not so much with others that do not. The Ampodium is the entry level into Rene & Pierre Rostaing wines. It is a blend of 13 vineyards in Northern Rhône. They are simply one of the very best producers in the region. I spent an afternoon with Rene & his son Pierre tasting in the their cellar and in their La Landonne vineyard as shown in the photos. The 2010 is drinking beautifully with many good years ahead. On the nose; ripe & slightly stewed/baked fruits of; blackberries, dark cherries, strawberries, creamy raspberries, stewed plum, black raspberries, cherries, steeped fruit tea, dry crushed rocks, iron pan, some white & black pepper, bacon fat, grilled savory meats, pork, black licorice, black cherry cola, decayed & fresh red florals with violets. The body is round and medium full. The tannins round, still a little chewy & around 55% resolved. The length, texture, tension and balance are in near perfect harmony. The fruits are; round, ruby & ripe; slightly stewed/baked fruits of; blackberries, dark cherries, strawberries, creamy raspberries, stewed plum, black raspberries & cherries. Steeped fruit tea, dry crushed rocks, chalky minerals, iron pan, coffee grounds, spice, some baking spices w/hints of vanilla, white & black pepper, drying blood, dry herbs/bay leaf, dry stems, moderate levels of bacon fat & pork, grilled savory meats, black licorice, black cherry cola, decayed & fresh red florals with fresh violets for days. The acidly is round and dripping. The long finish is plush, velvety delicious and lasts & lasts. In good vintages, I would put this in blind with the best of of the best new world wines from any vintage that many love; SQN, Booker, Saxum, Alban, Cayuse, Horsepower etc.. I’d bet most of you would pick it over these producers that cost much more $$$. It’s simply one of the best pound for pound wines/producers for this varietal. Especially, for the $$$. Wow, what a wine for the $. $55 upon release. Photos of; Winemaker Pierre Rostaing and our group in their La Landonne vineyard, the small sign that barely identifies their Estate, an example of the Quartz mineral that runs throughout their La Landonne vineyard and the view back onto the river from the top of the very steep La Landonne Vineyard. Producer notes and history...Rene Rostaing produced their first wine in 1971. However, it took almost three decades before wine became a full time occupation for Rene Rostaing. Domaine Rene Rostaing came about through marriage. The wife of Rene Rostaing was the daughter of the famed Cote Rotie grower, Albert Dervieux, and the niece of Marius Gentaz-Dervieux who gave Christine the vineyard land that became the Northern Rhone estate for Rene Rostaing. Through inheritance from Albert Dervieux Thaize (his father-in-law) who retired in 1990, and from Marius Gentaz Dervieux, his uncle, Rene Rostaing expanded his holdings, giving him some of the best terroir in Cote Rotie. The new vineyard land was basically 3 small parcels in the La Landonne, Cote Brune and Vialliere lieux-dits. This initial expansion from his initial tiny parcel, allowed Rene Rostaing to change careers and become a full time vigneron. Since 2007, the estate has managed by Pierre Rostaing, (son) of Rene Rostaing. Currently Rene Rostaing owns 7.5 hectares of vines that is spread out among 20 different parcels located in 14 locations. Perhaps the most celebrated vines of Rene Rostaing are the 1.6 hectares of vines they own in the La Landonne vineyard (photo). On La Landonne, the vines are more than 60 years old. Some vines are even close to 100 years of age! Those are his largest holdings. The smallest vineyards of Rene Rostaing are located on Cote Blonde. Rene Rostaing also has vines planted in; Fonjean, La Vialliere, Le Plomb, Bouchare, Leyat, La Roche and La Tupin. Their oldest vines are more than 70 years old and are used for Rene Rostaing Cote Blonde. The majority of those plantings are on the steep hillsides with mica, schist and rocky soils. 25% of those vines are closer to the bottom of the slopes and on the flats. Rene Rostaing remains a traditional Cote Rotie producer who is not among the last to harvest. His wines are aged using very little new, French oak barrels. On average, Rene Rostaing Cote Rotie are aged in about 10% new French oak barrels. Rene Rostaing produces 4 different Cote Rotie wines. Rene Rostaing Ampodium, which was previously known as Rostaing Cuvee Classique, is a blend of 13 sections of different vineyards, but it does not include their best holdings on La Landonne or Cote Blonde. The fruit for Rene Rostaing Ampodium has at least 40% or more of the stems removed and run between 12-13.5% abv. The wine is usually made from 100% Syrah and is aged in an average of 15% to 25% new, French oak barrels. The amount of new oak can be less, depending on the character of the vintage. About 1,750 cases are produced each year. The wine is no longer called Cuvee Classique, the name was changed to Rene Rostaing Ampodium with the 2009 vintage. Rene Rostaing La Landonne comes from a terroir consisting of sands with iron oxide and traces of quartz. This wine is always produced from 100% Syrah. The grapes are partially destemmed, with about 10% to 20% of the stems removed, depending on the vintage. There are vintages when no destemming takes place. The remainder of the grapes are whole bunch fermented in stainless steel vats. Rene Rostaing is not a believer of using too much new oak for the aging, which on average uses 10% new, French oak barrels and the remainder of the harvest is aged in demi-muids (600 liter) and French oak barrels. This wine is like most wines from La Landonne, masculine and meaty in character, requiring at least a decade to soften and develop. On average, Rene Rostaing La Landonne produces less than 600 cases depending on what the vintage delivers. Rene Rostaing Cote Blonde is perhaps his best. It’s produced from a blend of 95% Syrah and 5% Viognier. The grapes are co-fermented. The vineyards is planted in the region call Arzel. Arzel is a poor, mineral laden soil with deposits of Silex and Mica on a steep hillside. The vines are more than 50 years of age. The grapes are partially destemmed…35% to 50% of the stems are removed. The remainder of the grapes are whole bunch fermented in stainless steel vats.
The remainder of the harvest is aged in demi-muids. This one is the hardest to find and most collectible of all their wines. In fact, they only produce close to an average of 350 cases of Cote Rotie in most vintages. Rene Rostaing Cote Brune made its debut with the 2013 vintage. The vines were once part of the holdings of Marius Gentaz, which eventually passed to Rene Rostaing. Rostaing replanted those vines in 2000. Made from 100% Syrah. — 7 years ago

Devin Bray

9.0

Mineral and musky on the nose - there's something furry in this bottle! ;) Sappy, savory and with a hint of blood on the palate, along with garrigue, musty closet, mushrooms, and modest peppery unripe cherry. Grown on schist soils and made using all local yeast. — 9 years ago

Sergio Licea

9.3

Yellow pears, green apples, lanolin, peanut shells, white flowers, almonds. Rounded acidity, medium bodied, juicy-oily texture, long orchard, honeysuckle finish. From younger vines on schist, tension between lightness and hints of richness, gorgeous weight, long mineral driven finish. Truly a special domaine. — 7 years ago

Gilbert Van Hassel

9.5

The wine is surprisingly open for a 2014. Slate, schist, beautiful minerality. Wait 3 to 5 years for optimum complexity. 10 x the price of secret address in burgundy last week. — 7 years ago

Ellen Clifford

9.1

Successful comedy show performance calls for solid wine. And I love Ravenswood. I reviewed the lower price point recently and to be truthful I love both for different reasons. This wine is a rather boozy and also acidic with medium tannins so actually think it could use a couple more years—maybe. It is so much dried cherry, dried vanilla bean and a fistful of earth. — 7 years ago

David Kline

9.4

Raspberry, dried blackberry and cedar form a distinct potpourri when considered with the dried rose petal and orange bitters. There is a fleeting fruitiness that approaches strawberries dropped into a coniferous fire. Lovely, if firm tannins support a whale of a wine. Amazing depth with Roobios tea leafs, tobacco, graphite, bay leaf, bing cherry, dried black cherry and black currants on carbon paper and campfire ash, driven deep into a charred wormwood and dusty schist. This is an incredible Nebbiolo that over-delivers in every sense! #piedmontesewines #nebbiolo #nebbiololover #nebbiololife #nebbiolodalba #alba #Demarie #piedmont #babybarolo #italianred #Italianwine — 8 years ago

with Courtney

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.1

Surprisingly good #saintromain #whiteburgundy #chardonnay reminded me a lot of a Chablis with schist sensations — 8 years ago

Martha-Marie Kleinhans

9.2

Loved it - 11.99 on 2/17
Domaine Lafage
"Tessellae - Vieilles Vignes" Carignan 2014
92/100 - Wine Advocate
(3/26/2016) "A crazy value, the 2014 IGP Cotes Catalanes Tessellae Carignan Vieilles Vignes is one of the best examples of this variety from the Roussillon, and the fact that it sells for a song is just icing on the cake for the consumer. Coming all from schist soils and 70-year-old vines, raised 12 months in a mix of concrete tanks and demi-muids, it offers tons of black raspberry and black cherry fruit, licorice and dried spices to go with a super sexy, heady, seamless style on the palate that keeps you coming back to the glass. Drink this blockbuster over the coming 2-3 years."
— 8 years ago

Tannin Wine Bar & Kitchen KC

9.2

Extremely mineral, in a schist vein. Lovely, integrated aromas and flavors of flowers, spice, and fruit. — 8 years ago

David Kline

9.0

Fresh blueberries in a blueberry reduction which includes caramel, tilled, mixed soil and clay, schist and black currant. and a nucleus of ash-fed roses. There is a grilled-fat-afire, with touches of cedar, and spruce aromatically. Monster blueberries, rosemary and caramel, big fruit tannins that hang around after hours. Connecticut wrappers, resinous tar and a licorice cameo! — 9 years ago

with Courtney

Emily Rath

9.0

Strawberry, rose petals, perfume, hint of cocoa, cranberry. A perfectly gulpable picnic or porch wine! Low tannins, med minus alcohol, med finish, med minus body. A bright, happy expression of 100% Cinsault made by Jean-Marie Rimbert in the Languedoc (St. Chinian sub region). Schist soil. Label put together by Rimbert from 1950s magazines, and named after girlfriend's cousin Oscar who is popular with ladies. Goes great with fresh cheeses like Fleur Verte or bloomy like Delice de Bourgogne, roast chicken, fresh pasta with butter and spring herbs. Plush, juicy, ripe but not too ripe, smooth, and very pretty. 100% stainless steel. Beautiful natural wine! — 9 years ago

with Cured

Chip Hughes

9.5

Achingly pure, filigreed and delineated...not the words you associate with Roussillon wine. But old vines, careful bio viticulture and the daring to harvest at the precise arrival of ripeness (13%) make for a modern-day version of iron fist in velvet glove. And on top of all that, the Catalan qualities shine through more and more with each successive vintage. Fraises, bramble, confits of tiny red fruits and the persistent haunt of black, low pH schist. Extraordinary. #rocdesanges #grenache #carignane #roussillon #catalonia — 7 years ago

Chip Hughes

9.2

Superb 2016. Mica-schist & gneiss; vines average 40 years. Creamy, leesy; continued to open over three days. A great lesson in the superior quality of hand-harvested fruit. #muscadet #luneau #fromenteaux #loire — 7 years ago

Ryan Vento

9.3

This wine is in such a good spot right now. Garnet in the glass with a near-opaque rim. On the nose it’s like smelling a fistful of rich, moist clay; loads of damp earth, moist moss, cowhide leather, sweet tobacco, clove, and cherries. On the palate silky and smooth with nice acidity to make such a rustic expression seem youthful. Thankful I have others stashed away. — 7 years ago

with Krystal

Lady C

9.4

A blend of funky Portuguese varietals, allowed to mature (I bought a 2013 in 2017)... the best word is sexy. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.8

Wow. This comes from Chris's estate outside his house. It's all dry farmed. Extremely low yields. It's entire yield is only 8 barrels. The fruit is so concentrated. Featured in the photos is; Chris and my wife Sofia, grapes from the property and his olive trees on his estate. His olive trees only yield one 375ml bottle per tree. This 09 is easy to drink but it's a still a baby...easily a 30 year plus wine. Words cannot describe the nuances in this wine. The elegant beauty & beast. It's mouthfeel so big and still so inviting. Luring you in layer by layer. It's starts with baked blue fruits, dark cassis, blackberries, blueberries, black cherries, black plums, layers of asian spice, spice-box, tarry notes. The tannins big yet silky. Slightly bitty but beautiful minerals from the clay, schist, quartz, and loamy top soils. The finish so good but my thoughts drifted to think about how good it's going to be in 10 more years. Chris tells me he has to spray the vines 4-6 times a year with an organic seaweed spray to hold down the acidity. I can't wait to try this wine at 20 years of age. I'm sure it will be close to a religious experience. As many great tastings that I've done, it's hard not to say this one is in the top three. Thank you Chris for sharing your time, knowledge and these amazing wines. It was an honor! — 8 years ago

François Jung

9.4

A Superbowl touchdown. Powerful, massive : must calm down for a fistful of years but huge potential — 8 years ago

Tom Kobylarz

9.8

If there were ever an archetypical Syrah, Jamet's Cote-Rotie would be a strong candidate. To me this is a pure expression of a classic Northern Rhone Syrah. It is not a single site, but a blend of terroirs, encompassing over 20 sites mostly from hard rock schist bedrock with little to no topsoil. There is NO Viognier in this wine like one might expect from most Cote-Rotie that might have 1-5% co-fermented.

Importantly, there is also a lot less of the oak character that can dominate and overwhelm many Northern Rhone wines. The oak maturation, while not short at 22 months, only uses 15% new oak with no trace of it on the palate as it is perfectly integrated. Grape bunches are whole cluster fermented and macerated for up to 3 weeks.

The 2007 we have here was drinking superbly for a young wine, showing lively and racy layers of peppercorn spice, roast beef, and warm blackberry and currant fruit from the hot 2007 vintage. While from a warm vintage, not a hair is out of place. Density and purity exude from the nose and hint at what a brilliant future this wine has. Perfect acidity and fleshy ripe tannin provide the backbone structure for father time to peel back the layers of this beauty. I will be chceking back in 5 years at the earliest. — 9 years ago