Furthermore
Domaine de la Côte Sainte-Epine
Vieilles Vignes St. Joseph Syrah 2012
Corked! Why do I love? B/c second bottle was racy and lean with spicy fruit on the nose, cherries on the palate and a long finish. Furthermore, buying wines from stand up guys like @Lyle Fass who credit corked bottles is a refreshing change. Thanks for doing right and keep bringing out gems like this! — 10 years ago
Furthermore
Bohemian Vineyard Pinot Noir 2010
A big big Pinot. Very masculine. Dried cherries and warm fruits. — 11 years ago
Furthermore
Fatty Boombalatty Pale Ale
Beer: Furthermore- Belgian style with orange flavor and sweet tasty. Added wheat and coriander. — 13 years ago
Burzi
Capalot Vecchie Viti Barolo Nebbiolo 2013
Long mazeration (30-50 days) & vinification in 30hl barrels (austrian wood). The 2013 "Capalot - Vecchie Viti" seems pretty atypical compared with "classic" La Morra Baroli; I would have placed it either in Monforte or Novello. It comes rather earthy, balsamic and with a beautiful deep minerality. Dark fruit (cherry), iron, chalk, and dark-red roses, that give the wine still a lovely feminine touch. The tannins are very present, but silky and nobili. The vinification in big barrels is a terrific idea in order not to cover the very giving character of the fruit/flavors provided by the 'vecchie viti' in Burzi's "Capalot" vineyard.. In short I say: Kudos to Burzi! This is a stunner - and I can't wait too see this juice age and try it again with like age 10.
Producer info: Alberto Burzi is a quite young and "new" winemaker in La Morra and the Barolo area. 2013 is his second vintage. He makes two Baroli ("Capalot - Vecchie Viti" and a "base" one with fruit from "Rive", "Roncaglie" and "Rocchettevino", all La Morra. He also has a plot in "La Serra" which is supposed to be put in the Barolo "base" in the future; furthermore he makes a Langhe Nebbiolo "Runcaja" and and a Barbera d'Alba" Plaustra"). Burzi has a total of 7ha of land; 5ha are for Nebbiolo/Barolo. Ca. 20'000 bottles produced, of which 8'000 Barolo. — 8 years ago
Ewald Tscheppe (Weingut Werlitsch)
Ewald Tscheppe (Weingut Werlitsch) Ex Vero II 2008
natural wine full of character from one of the pioneers of the scene! the number II is by far my favourite of the three ex veros, all of them a similar cuvée of chardonnay and sauvignon blanc from the same hillside. the II features a perfect mix of tension, complexity, development and seriousness.
using the metaphor of a human face it'd be an old soul, calm and deep but with witty eyes and of good humour.
the 2008 is my personal darling vintage, needs to be aerated, showing nuts, blossoms and crushed stones in a salty finish, but remember: werlitsch's wines always are more than the sum of its parts. beautiful balance and much wine with only 12.5% alc.
furthermore an excellent value for it's reasonable price, easy food pairing (doesn't act up), gathering high attraction both of absolute newbies to wine as well as winefreaks with willingness to contemplate. . . — 10 years ago
Domaine Vincent Prunier
Meursault Chardonnay 2008
Located in Cote de Beaune, south of Volnay and north of Puligny Montrachet. Meursault ("Murr-so") has historically been Burgundy's center for white wine production. In fact, nearly all of the 2.5 million bottles produced from 440 ha (1,090 acres) are whites. The soil is a mixture of marl and chalk and is perfectly suited to the production of chardonnay. Meursault wines are known for aromas of hazelnuts, honey and vanilla for its aromas and creamy, almost olive oilllike texture. There are no grand crus in Meursault, though Les Perrières, Les Genevrières and Les Charmes produce remarkable wines. Further, some of the most well-known vineyards of Meursault such as Narvaux and Limozin are not premier cru but Villages-classified vineyards. Recent top vintages include 2008, 2007, 2005, 2002, 1999, 1996, 1993, 1990.
With 437ha. of vineyards dedicated to Villages wine or Premier Cru, Meursault has the largest area permitted to be planted in white wine in the Cote-d'Or. Furthermore, despite the fact that the village lacks even one grand cru, Meursault has historically been Burgundy's center for white wine production, in the past even more so than Puligny-Montrachet or Chassagne-Montrachet. While much of those two villages had in the past been planted to red grapes, Meursault has always been white wine territory. In fact, the modern day vineyard of Les Combettes in Puligny-Montrachet, which forms a continuous chain with the premier crus of Meursault, was once considered part of Meursault and not Puligny, where the many nearby vineyards produced red wine. There are several important factors that determine the reputation of Meursault. Primarily, the soil throughout most of Meursault is perfectly suited to the production of chardonnay; it is a mixture of marl and chalk, that when combined with a largely east or southeast exposure creates healthy grapes that are full of character. Another factor correlates to geology, though in a very different way. Meursault's high water table allows its residents to carve deep, cold cellars "perfect for the production of wine" into the chalky, stony soil. So, while large negociants from Beaune dominated the production and marketing of Burgundy throughout time, Meursault remained a wine of its own citizens. Contributing to this, since red wine has been more prized throughout time, these same negociants looked elsewhere for sources because the wine of Meursault has always been white.
What makes the wine so special? The most common descriptors attached to Meursault are hazelnuts, honey and vanilla for its aromas and creamy for its texture. However, this simplifies things quite a bit. In most cases, Meursault despite an almost olive-oil texture is countered by a precise mineral character, stoniness and a more refined overall palate than, for instance, Chassagne-Montrachet. It's the unique stony/mineral character that often gets lost when tasting Meursault, as many concentrate on the ripe, hedonistic primary flavors and aromas. It's the bipolarity of the wine, the interplay of both factors, that makes Meursault one of the most sought after white wines in the world. As mentioned above, there are no grand crus in Meursault, though many would argue that Perrieres, Genevrieres and Charmes can attain these lofty heights in the hands of the best producers. Further, some of the most well-known vineyards of Meursault such as Narvaux and Limozin are not premier cru but Villages-classified vineyards, though again, the best examples are clearly of higher quality. source: http://www.burgundywinecompany.com/wines/display.php?subregion=Meursault — 12 years ago
Chateau Ste. Michelle
Columbia Valley Riesling 2014
Impressed with the complexity of this. The aromas began as peach, then as I sipped and swished flavored morphed from pear to lime with a sharp bit of effervescence, and finally washing out into some subtle minerality on the finish... Furthermore, it changed and disguised itself into other hints notes and barnacles as I continued to drink it. (Apple, granite to name some.) — 10 years ago
Carnivor
California Cabernet Sauvignon 2012
Pretty impressed with the blackberry coffee balance. Seems like a hard to duality pull off. Furthermore, I purchased this from TARGET because I am an AMERICAN. — 11 years ago
Furthermore
Amber Ridge Pinot Noir 2008
Well done @Chad Richard - enjoyed with family in Mother's Day 👌🏼 — 11 years ago
Furthermore
Weir Vineyard Pinot Noir 2010
This vineyard can do no wrong in whomever's hands the fruit is bestowed. Day 1- Aromatic rock star, with a meek obtuse mouth. Day 2- mouth caught up. Dark, lingering, complex. — 11 years ago
Dominio de Punctum
Lobetia Tempranillo
Super clean, correct offering is giving me a layered, yet balanced profile. Furthermore, the organic/bio-dynamic build is refreshing to my conscience ;) — 13 years ago
Manuel Buergi
A blend of 100% La Morra fruit, that emerges from "Roncaglie", "Rocchettevino" & "Rive". Now this is La Morra!! - sais my nose and palate: in the nose fresh roses and fine strawberry/rasperry flavors. The classico is showing much brighter than the "Capalot", both in the color and in it's flavors: fresh cut flowers/roses, red stone fruits.. showing a lot of elegance and sexyness - let me call it the rather female opposite of the 100% "Capalot". What I find again, in both wines, is an amazing purity and clearness of the character. The tannins here show no harshness either, for a young Barolo. this - imho - permits a particular, fantastic showing of the primary La Morra fruit.
Producer info: Alberto Burzi is a quite young and "new" winemaker in La Morra and the Barolo area. 2013 is his second vintage. He makes two Baroli ("Capalot - Vecchie Viti" and a "base" one with fruit from "Rive", "Roncaglie" and "Rocchettevino", all La Morra. He also has a plot in "La Serra" which is supposed to be put in the Barolo "base" in the future; furthermore he makes a Langhe Nebbiolo "Runcaja" and and a Barbera d'Alba" Plaustra"). Burzi has a total of 7ha of land; 5ha are for Nebbiolo/Barolo. Ca. 20'000 bottles produced, of which 8'000 Barolo. — 8 years ago