J. Kim

9.2

More complex fruit profile than the Bourgogne Blanc. Seems less mineral but really takes off after 24 hours. The bottom end fills out and the classic nutty component appears alongside more tropical fruit. — 4 years ago

Bob McDonald

9.3

Earthy aromas with ripe plum notes - a very Otago nose albeit in the lighter spectrum. Same notes transfer to the medium bodied sappy palate. Not as full bodied as I was expecting. Quite Burgundian in weight and texture. Made by the equally earthy Nick Mills, owner and winemaker who made his presentation at Pinot NZ 2018 in Wellington in bare feet. Rippon is biodynamic and chemical free. I subsequently had a nice chat with him - a genuine bloke. Must be one of the prettiest vineyard scenes anywhere in the world sloping up from Lake Wanaka. Whilst this is classed as Central Otago this is not as full bodied as the Bannockburn/Felton Road district. — 5 years ago

Aaron Tan

9.6

Blinded and my WOTN. You know when a wine's open for business, it's simply unbeatable. That being said, even the KR crew was surprised how well this showed. I mean it technically sits near the bottom of their wine range, but we absolutely annihilated the bottle. This line from a CT user pretty much sums up the wine - "Quite intense, but gives the refreshing feeling of mountain spring water". In fact, I thought it was a Spatlese trocken.

Nose of sea spray, grapefruit, pear, anise, fresh green herbs, chamomile and that typical KR dirt. The palate's just so saline, juicy, and spicy. Like biting into the juiciest white nectarine by the ocean. Finishes tart, mineral, and long. Pure finesse! — 6 years ago

Bob McDonald

9.5

Full bodied, opulent and unctuous - talk about a mouthful of flavour. Fruit salad flavours with low acid - bottom line delicious. From the Vacqueyras property of Emmanuel Raynaud of Chateau Rayas. 100% Grenache Blanc. Quite an adventure! Will seek out in the future. — 6 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

Somm David T

Independent Sommelier/Wine Educator

9.2

Another go to n/v Rosé Champange because of quality & availability in 375’s. Although, most people think their recent price increases are unwarranted. In large part, I agree. They just haven’t passed my threshold.

Lots of strawberries, black cherries, blood orange, uncooked rhubarb, blackberries, peach, Rainer cherries, loads of white spice w/ heat, sea fossils, dry yeast, some bread dough, weighed, crispy, crunchy minerals, excellent, powdery chalkiness, red flowers & both pink & red rose, lively, crisp acidity, great length and balance with polished, ripe fruits and falling onto pronounced minerality on the long set.

The bottom photos tell you all you need to know as to why the region of Champange is so excellent. Not many places in the world have that kind of chalk & for me, that’s what makes them special. — 4 years ago

Julia Proctor

9.0

Lovely, well balanced blend that tastes mostly like a cab franc to me from Willamette. Plum and simple spice. Very enjoyable lightly chilled. — 5 years ago

Jeff Murray

9.2

Have been enjoying this over the last few months and finally reached the bottom tonight on a lovely evening out back. It was delicious. Lots of other reviews here with descriptions which I echo. Grab some if you can. — 6 years ago

Simone Pizzi

10

Tasted at the estate with the owner, it has been an emotional explosion. It's hard to describe... Authentic, elegant and complex, although still young this wine is pure emotion, with an endless aftertaste that favours meditation. The vines are grown according to respectful and natural methods, Flavio is a true depositary of piedmontese ancestral viticulture. The vineyard itself is idyllic, bursting with biodiversity and showing all the mastery of the man who works it. The winemaking technique is traditional, slow, the cellar is carved in the tuff soil, extra humid with the bare stone still visible. For me it is a perfect match — 6 years ago

jesus g

Hospitality Schramsberg Vineyards

10

Okay so. The next couple wines I’m putting up are so old and legendary.... bare with me a moment i don’t think delectable will be able to identify them — 6 years ago

Lisa Hammershaimb

9.6

Light, not too sweet, delightfully pink and very easy to drink. Bonus: beautifully designed bottle with a rose on the bottom. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

It been hot on the west coast...even in places it's not normally. Today is no different and you can add humidity; which is something we almost never have here. Time to bust out the Sauvignon Blanc. This beauty is loaded with tropical madness. Plenty of crystalline sugar in the bottom of the bottle. The green apple, ripe pineapple, lime, lemon, mango, green melon, guava, saline minerals, dry grassy notes, and spring flowers leap out of the glass. The palate matches the nose with beautiful, round, acidity and round rich long finish. Photos of, their tasting room and Calistoga vineyard. Delicious tonight! — 8 years ago

David Annis

9.6

This is gorgeous. The cork disintegrated, and the bottom was black as tar. The nose is fruit and earth in that order, which was surprising. Decanted 30 minutes, which wasn't enough time for the vinegar notes to dissipate. Light color, which is slightly incongruous given the still pronounced fruits and tannins. Leather, cigar box, blackberries, oak on the finish. I was initially worried that we might have waited too long, but by the end of the bottle, I'm convinced there was no rush. This is exactly what a mature Pauillac should be. — 8 years ago

Ellen Clifford

9.0

One of those wines that makes you say “huh, so that’s why they blend Sémillon with Sauvignon Blanc”. Although the Sémillon makes up slightly more of the blend the greenery of SB punches throughout not obnoxiously so. Like the Semi was holding out the plank of wood expressly for the purpose of SB breaking it in half with its bare hands. All the green things and citrus but there is depth and warmth and a bit of weight. And dang it’s a bargain. — 4 years ago

Keaton Kail

9.4

Happily malted citrus peel. — 5 years ago

Robert Evans Jr

9.5

Amazing! 2 Hour Decant , paired with Pic Top Left, Argentinan Chorizo, Top Right Asparagus wrapped in Prosciutto. bottom Left 4 NY Strip & Bottom Right Bottle & Decanter — 5 years ago

with Nicole

web bond

9.2

1er Cru as of 2019 vintage. Would be a Monopole except half of a row was planted by another owner on what used to be a quarry at bottom of vineyard years ago when word spread that 1er Cru classification was impending.

Les Clos, also owned by Chateau Fuisse, will be the only Pouilly-Fuisse Monopole when 22 vineyards become 1er Cru as of 2019. — 6 years ago

Joseph Barsky

9.3

2003 Vintage in Magnum. 14.1% Alcohol. Took a while to soak up some air and settle down but once it did, smooth palate and aged fruit flavors and resolved tannins. Not Gail’s style but nothing wrong with this over several days. Slight sediment but no bottle coating. Tried to have it opened iat a restaurant for a friends retirement party but I forgot bring the Ah-so. Waiter with corkscrew destroyed the cork and I gave up and opened a 2003 Switchback Ridge Cabernet Sauvignon Magnum instead which was perfection. No problem with using the Ah-so at home and the corkscrew has not penetrated the bottom or the cork. Purchased at a ZAP silent auction in 2004 or 2005 so it has the three owners signatures on the label. — 7 years ago

Kyle Groombridge

9.3

Mmmmm just a delish bottle of Pinot. Thankfully, not as dark or full bodied as I remember my last bottle being. This had some restraint, but was still pretty richly textured. Gorgeous lighter color, but beautiful perfumes notes of cherry, herbs, and red licorice. Palate is freaking smooth as a babies bottom. Just an enjoyable quaffer. — 8 years ago

Paul T HB

9.5

New bottle I've never heard of made by Aaron Pott,
Clone 4 & 337 adjacent to Meteor Vineyard
Accessible early, but still gave it a 2 hour decant to start, nice $60.00 bottle
Actually Barrel + ink winery not bare bottom,
Actually Bare Bottom is more appropriate since today is Naked gardening day🤷‍♂️, true story, saw it on the news (l) — 8 years ago