Sipping Fine Wine

9.1

SVV is a limited-production winery producing estate-grown-and-bottled red wines. For more than a century, the Corkum-Derby family has been farming the area known as Spring Valley, first planting grapes in 1993, with first estate grown and bottled wine in 1999. Aromas of berry fruit with citru and pepper nose. On the is palate blackberry & raspberry flavors with oak and cracked pepper, good focus, drinks well now. Lingering finish ends on the spicy side. — 8 years ago

Sipping Fine Wine

9.0

An 18th century chateau, overlooking the Isle valley, facing Pomerol and the Saint-Emilion limestone hillsides, belonged to the same family for three centuries took over by Michel Rullier in 1955, and his daughter Brigitte took the helm in 2002. Dark red with wide rang of berry aromas and smoky scents. On the palate plum and cherry with cacao, tobacco and smoky oak with herb spice on a solid frame. Firm tannins lead to a lingering finish ending with chalky mineral notes. Nice value. — 8 years ago

molly crandles

9.0

Well integrated oak, medium bodied Chardonnay.. really enjoyed it (although I won't deny being influenced by my love of the band 😊) — 8 years ago

Mason Balistreri

Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits

9.4

Valentines day wine! 1999 Mazoni Home Ranch from ridge. Field blend of Zin, Carignane and Petite Sirah from 100 year+ old vines, the kind typical of Italian farmers in the nineteenth century north coast. It's pretty delicious today: extremely clean black cherry with a touch of peppery spice. The oak has faded into the fruit and gave it enough structure to keep this long... the nose was a touch old, but blew off after an hour. — 9 years ago

with Kate

Sipping Fine Wine

9.0

Located in the village of Poboleda, province of Tarragona, winery dates back to the 19th century. A blend of 35% Garnacha, 30% Cabernet Sauvignon, 25% Carinena & 10% Syrah, aged in French oak (90%) & American oak (10%) for 12 months. Dark berry aromas with juicy spicy scents. Cherry and raspberry flavors with leather & cacao on ripe tannins, great mouthfeel. Lingering finish, ending with mineral notes. Great now. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The Anvil Cabernet is 100% Cabernet. 60% from Pepper Bridge and 40% from Minnick Hills. 100% New French Oak. On the nose, ripe, slightly candied, blackberries, dark cherry, plum, touch of spice, black moist earth and dark fresh flowers. The body is M and the tannins are M+. The fruits are deliciously ripe; blackberries, dark cherries, plum, black & raspberries. cigar, leather, crushed rocks, dark chocolate chalky saline minerals, spice, round nice acidity and a beautiful round fruit driven finish. Photos of; the tasting bar, Forgeron fruit sourced Vineyard, Marie Eve with her husband Gilles who is the Wine Director at Long Shadows and the exterior of the tasting room and production. Producer history and notes...Forgeron opened 2001, as the 23rd winery in Walla Walla. Marie-Eve Gilla (Owner/Winemaker) has French roots. She studied viticulture and oenology in Burgundy. The production and tasting room were a stones throw from our hotel. It's located in a turn of the Century blacksmith shop. Blacksmith translates from English to French as Forgeron. I'd never had Marie-Eve's wines until now. I was introduced to the idea by her husband Gilles who is the Wine Director at Long Shadows. However, after enjoying his wines, I was inspired to stop by and check out Marie-Eve's wines. I wasn't disappointed. Most every Walla Walla producer I met considered her wines one of the best kept secrets in Walla Walla. — 8 years ago

Christina Jones

9.2

Lovely light wine. Soft finish. With the Levitts in Philadelphia Mothers Day 2016. — 9 years ago

Brad Hemmer

8.9

Bright lush berries, oak, peppery, spice. — 10 years ago

with Jenny

Sipping Fine Wine

9.2

Located in the village of Poboleda, province of Tarragona. Winery dates back to the 19th century. A blend of 50/50 Garnacha & Carinena from 100 year-old vines and aged for 12 months in French oak. Dark berry aromas with intense floral scents. Black cherry and raspberry flavors with some cacao on fine ripe tannins, nice mouthfeel. Lingering finish, ending with mineral notes. Good now with room to age. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

3000th post. 🎉 On the nose; sweet, lush; black cassis, liqueur notes, sweet tarry notes, rich, lush; blackberries, dark cherries, black plum, plum, caramel, mocha, caramel, baking spices, warm, moist, rich, dark soils and fresh dark florals. The body is M and the tannins are round and soft. She is a beauty. Ripe, rich; blackberries, black plum, plum, dark cherries, black raspberries & poached strawberries. liqueur notes, sweet tarry notes, dark chocolate, mocha, caramel, baking spices, menthol, warm, moist dark earth, soft leather, dry rock powder, sweet black tea, fresh violets, dark, red florals, perfect round acidity and a rich, round, elegant fruit driven finish that last and lasts. Photos of; Clos E'Lgise and estate vines, signage, Helen Garcin-Leveque and her husband Patrice Leveque and their barrel cellar. Producer history and notes...Clos L’Eglise is one of the older chateaux in Pomerol dating back to the 18th century. The same time the farmhouse that is still in use was constructed. At the time, Chateau Clos L’Eglise was a larger estate. It once had been apart of the Gombaude Guillot. Eventually the estate was split in half. On one side of the street, you had Chateau Clos l’Eglise; which was owned by the Rouchut family. Across the street sat Chateau Clos l’Eglise-Clinet, which was owned by the Mauleon family. After awhile, Clos l’Eglise Clinet eventually changed its name to Chateau l’Eglise Clinet which also simultaneously gave birth to what we know today as Clos L’Eglise. While the wines are now produced by Helene Garcin that was not always the case with Clos L’Eglise. At one point, the estate produced wines under a leasing arrangement held by the Rouchut family. The modern era of Clos L’Eglise began in 1975, when the property facilities were all redesigned and modernized by the Moreau family. The Moreau’s also owned Chateau Plince. The old, non temperature controlled wood tanks were replaced by stainless steel. The vineyards were also expanded. Instead of buying more vines, the owners simply planted land that was being used as a pasture. Imagine now, Pomerol land being used to feed cattle. In the past, the property was planted with a much larger percentage of Cabernet Sauvignon, near 20%. All the Cabernet Sauvignon vines were eventually ripped out and replaced by Merlot. The next step of it's evolution took place in 1997 when the Right Bank estate was sold to Sylvaine Garcin Cathiard by the Moreau family. If the Cathiard name sounds family, she is the sister of Daniel Cathiard, the owner of Chateau Smith Haut Lafitte. The sale set a new benchmark price for Pomerol when it sold for 12 million Euros! Today that price would be laughable! Prior to 2000, that was considered a huge price for Pomerol. Further investment was needed to replace the aging concrete vats and again modernize the facilities. In fact, the first vintage of Clos L’Eglise made by Helene Garcin was produced at Haut Bergey in Pessac Leognan. Helene Garcin also manages two estates in St. Emilion, Chateau Barde Haut, Chateau Poesia (Mendoza, Argentina) and Branon, which is situated in Pessac Leognan. Helene Garcin was put in charge of the property. She hired Michel Rolland as a consultant and a complete renovation of the facilities took place. Michel Rolland was eventually replaced by Alain Raynaud. Starting with the 2015 vintage, Thomas Duclos recently replaced Alain as the consultant. Their property is nearly 6 hectares. L’Eglise soils are rich clay, gravel and iron. It's located on a sloping hill near Chateau Clinet, Chateau L’Eglise Clinet and Chateau Trotanoy. Clos L’Eglise is planted to 80% Merlot and 20% Cabernet Franc. On average, the vines are 35 years of age. There is one old parcel of Cabernet Franc that was planted in the 1940’s. Vinification of Clos L’Eglise takes place in 55 hectoliter, insulated, stainless steel tanks. The new steel tanks replaced the oak vats in 2012. Malolactic fermentation takes place in barrel. Clos L’Eglise is aged in 100% new French oak for between 16 and 18 months. The property also has a second wine, Esprit de L’Eglise. On average, about 1,200 cases of Clos L’Eglise are produced every year. — 8 years ago