Delectable Wine

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9.2

The 2016 Rosso di Montalcino from Le Potazzine is a total showstopper. All of the purity, the translucence, the energy, that makes Sangiovese so alluring comes through in Le Potazzine's 2016 Rosso. Bright red cherry fruit, mint, spice, rose petal and cedar are all beautifully lifted in a refined, impeccable Rosso that will dazzle readers with its total elegance and class. I loved it. (Antonio Galloni, Vinous, October 2019) — 6 years ago

Dr. Owen Bargreen

9.5

The Cháteau Figeac is coming along beautifully and showing absolutely phenomenal after a decade in bottle. It instany begins to dazzle with its highly perfumed aromatics of ripe dark fruits which are surrounded by wet gravel, toasty oak and lovely nuances of tobacco leaf. On the palate this is displays a gorgeous supple texture with round polished tannins, which are nicely integrated. Showing a wonderful combination of power and class, this continues to impress with its mouth-watering acidity and layers of ripe blackberries, black cherries, crushed mint and roasted coffee flavors that continue to build and leave a lasting impression. Completely compelling now, the 2005 has only just begun to hit its stride, and should continue to provide years of drinking pleasure ahead. Drink 2019-2040- 95 — 7 years ago

Conrad Green

9.0

Slightly marmalade colored. Signs of oxidation. Lovely mouthfeel and good tension but less brightness and dazzle than you’d expect... not showing at its best. — 8 years ago

with BOT, Matt and 1 other

Somm David T

Independent Sommelier/Wine Educator

9.0

Thought this would be more interesting. It's good but really doesn't dazzle or pop on the palate. It lacks concentration and some structure. Nose of; bacon fat, grilled pork, smoke, dark cherries, blackberries, strawberries, some baking spices, stones, loamy clay soils, and red florals. The body is medium and round. The fruits ripe; dark cherries, blackberries, black raspberries, strawberries, cherry cola, light intensity of baking spices, mocha powder, touch of spice, some pepper, smoke, bacon fat, grilled meats, stones, loamy clay soils, good acidity and an elegant finish that is good but just not impressive and leaves you wishing it had more. If you own the 08, I think it's hit its peak and not going to continue to improve. Photos of; the entrance to their downtown tasting room (that is rarely open even by appointment as they sellout by mailing list quickly and there is a fairly long waiting list), fine grapes ready for picking and Owner/Winemaker Christophe Baron. — 8 years ago

Michael Duffy

9.0

Razzy dazzle and mineral zing. Lovely, but where'd you go? — 9 years ago

Bob Busch

9.8

Floral bouquet, clear, dark ruby color. The play between dark fruits and spice dazzle the palate for an exquisite period. Tannin and acid in balance for a very special wine. — 10 years ago

with David and Winston

Jay Ryan

8.9

Roasted leather notes dazzle the tongue as star anise tickles the taste buds. "It's fine, but wouldn't buy it on my own dime." — 10 years ago

Joe D'Angelo

9.4

Scharzhofberger is one of the most famous vineyard sites in all of Germany. This south-facing site is situated at an elevation of 180-280 meters with vines planted on very steep slopes with mineral rich soils formed from grey devonian slate. These characteristics are reflected beautifully in the wine, as the 2016 Scharzhofberger Kabinett Riesling displays an incredible combination minerality and brightness. This continues to dazzle as it shows incredible purity and elegance, with captivating aromatics of sliced apples, lime, orange zest, white florals and crushed slate nuances which all come together beautifully in the glass. This is every bit as impressive on the palate as it shows remarkable focus and precision with outstanding overall balance as it leads up to the succulent, mouth watering finish. While the 2016 is absolutely sublime today, it should also have a brilliant future ahead and continue to drink beautifully for years to come. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

8.9

For me, the Joseph Phelps Pinots have improved over the last 5 years. The 2011 vintage overall in Sonoma/Napa is far from my favorite. The growning season was simply not that good (too cool) and Joseph Phelps was still finding their way with their Pinots. This drinks easy and smooth but, nothing about it really stands out on the palate.

On the nose, sweet, dark cherries, strawberries, cherries, black cherries, touch of blackberries and wafting blueberry notes. Light vanilla & cinnamon, black cherry cola. dark, rich sweet soil, hint of smoke/savory meat, limestone, dry crushed rock powder, black tea and dark fresh & withering flowers.

The body is medium edging toward full. It’s round, ripe and lush. It’s a good time to open your 11 JP Pinots and drink up. Their 11 Pinots aren’t waning but, not going to improve. The mid palate also leans a bit. Sweet, dark cherries, strawberries, cherries, black cherries, touch of blackberries, pomegranate,, dry cranberries and wafting blueberry notes. Light vanilla & cinnamon, light medium intensity dark spice, black cherry cola. dark, rich sweet soil, hint of smoke/savory meat, limestone, dry crushed rock powder, black tea and dark fresh & withering flowers. The acidity is beautiful due to the cool climate. The finish is good, balanced, smooth, dances with elegance but doesn’t dazzle. Finishes a little short.

Photos of; their Sonoma Pinot vineyard, Sonoma Visitor Center which, is now closed and a couple shots of their Rutherford tasting room.

Each year since 12, the quality of their Pinots has inched up in quality and are more cellar worthy. — 7 years ago

Brittany Bowen

9.4

Perfect combination of sweet, dry and dazzle — 8 years ago

David Kline

9.3

Marmalade on a tartar based biscuit, spruce trimmings, dried apples, hazelnuts and sprouted spaghetti squash. There is a dried mint note to dazzle. Three types of citrus vie for entry, pomelo, grapefruit and tangerine, but each recedes and ducks away to sour peach and old beeswax, kafir leaf, pencil, rosemary and dry oregano. Dry finish of resolute grace. — 9 years ago

with Courtney

Pierre Arneaux

9.0

Tasted this at the Odette winery in May 2016 next to the Odette and the Cade Reserve and it didn't dazzle. But still a delicious cab. But wouldn't pay $120. Probably would pay up to $50-ish.
— 10 years ago

E. Bishop

9.8

What a great Jumilla Monastrell Cab. A huge ripe fruit nose to start was a clear sign of a big wine. Love the full ripe fruit, plums, blackberries and pears and supple, soft mouth feel. Hints of cinnamon and nutmeg and a wonderful warm sensation last. Evolution of the wine over the evening continued to dazzle as the ripe fruit was reduced and turned into a very mature ripe fruit not as sweet with hints of leather, dark chocolate and mint. A real keeper!! — 10 years ago

Joe D'Angelo

9.9

Following last year's sensational vintage, 2016 was another stellar growing season in Bolgheri and expectations were once again set high for Sassicaia. The 2016 Sassicaia certainly does not disappoint, as it is an absolutely monumental effort that completely delivers, and in some aspects even looks to be more compelling than last years brilliant wine. Composed of primarily Cabernet Sauvignon with a touch of Cabernet Franc, the 2016 is all about elegance, class and purity. It begins to impress with its striking aromas of fresh blackberries, dark cherries, fresh florals, exotic spices and wild herbs along with a touch of licorice and mineral characteristics all coming together to complete the seductive nose. On the palate this is nothing short of extraordinary, as it displays outstanding overall structure and balance along with remarkable clarity and precision. This continues to dazzle with its beautiful expression of incredibly pure red and dark fruits, along with exotic spices and floral characteristics which all work their way seamlessly across the palate before leaving a lasting impression on the gorgeous finish. The 2016 is without question another all-time classic vintage for Sassicaia, as it clearly possesses the elements that indicate an extremely bright future ahead, with the potential to evolve into a perfect wine over time. — 7 years ago

David Kline

9.2

Jellied asparagus beneath lemon curd, ripe peach, white apricot and white roses, airy pineapple and golden raisin, frame a lemon marmalade on light toast. Almost oily mouthfeel that texturally resonates with a materializing jalapeño jam. Pineapple essence, poached Bosc pear, suggesting its white pepper near the finish line with tangerine pith, orange zest and fruitcake; all while staying sincere in its effort to dazzle the paparazzi with effortless gestures and perfectly-timed poses befitting its natural magnanimity. #grüner #grünerveltliner #gruner #grunerveltliner #austrianwine #austrian #weiss #weissgold #Nigl #NiglPrivat #kremstal #weingut #wein #wein #Senftenberg — 7 years ago

with Courtney

C. Cole

9.2

Dark berries and light acidity went very well with smoked turkey. Very drinkable now but, given a few more years, this wine will dazzle. — 8 years ago

C K

10

My current fave wine. Very saison beer style with quite a bit of strong yeast up front with a slight dazzle of fermentation on the tongue. This however IS NOT a Montepulciano-Abruzzo. It's actually Pianella-Abruzzo which is about 3 hours from Montepulciano-Abruzzo. This maker sells a Montepulciano-Abruzzo, this is not it. THIS IS SOMETHING QUITE DIFFERENT AND SPECTACULAR. — 9 years ago

Tom Kobylarz

9.2

A great example of Viognier from Virginia, I was surprised to find nice minerality and brighter orchard fruits, medium bodied and deftly balanced, it finishes on a high note with a really nice beam of fresh acidity. Who knew Viognier could dazzle in this style, terroir from Virginia indeed on display here. — 9 years ago

Joshua Crisp

9.1

Lovely! With all the Pinot rosè goodness anyone can ask for! — 10 years ago

Paul Barnes

9.2

"there is something about a brand-new Cornas that should not be missed. Muhammad Ali may have grown more savvy as he matured, but who can forget the young Ali, that dazzle and explosiveness?" — Kermit Lynch — 10 years ago