Bob McDonald

9.1

Made from the other White Burgundy grape, Aligote. Made by probably the most famous name in Burgundy, Aubert de Villaine and his American born wife, Pamela. Aubert is the wine director and proprietor of the Domaine de la Romanee Conti. This is his own personal project. The wine itself:- Mid lemon in colour. Herbs, citrus and a touch of aniseed on the nose. The palate is very citric and mineral with a noticeable saline note. More palate weight than it had a few years ago. Medium minus Acid. Drinking well now and no need to cellar any further. Great winemaking at an affordable price. — 6 years ago

Pinotman /// Andreas

8.9

Back in the US so here is my last review from my trip to 🇫🇷. Found on the side of the road at an unassuming low key Chateaux/tasting room close to Saint Emilion no reservations needed - the wines were pretty good - I liked them all but the basic 2014 Cantenac was really well done. 13.5% a ton of acid which already precipitated out. An enjoyable classic Bordeaux. Mostly dark berry flavors well done. — 8 years ago

Peter van den Besselaar

9.2

Vintage 2010 - there are multiple reasons why I love #bourgueil let me explain. When I just discovered wine as a real passion - at the age of 18 - I adored the raspberry smell no other wine offered so generous. I like the name: Bourgueil is by far the most beautiful AOC name. My wife and I fell in love with the great dishes of Madame Debacker and the #Loire region on our honeymoon. This #cabernetfranc is deep black in the glass. It has character. Even at this age the wine shows a bit harshness, and an austerity that is found in Bordeaux often. But the raspberry and cherry smell reminds me of Cru de Beaujolais. It has also flint and mineral expression in smell, hints of leather, tobacco, clove. On the tongue it has a velvety structure. Bourgueil can be complex and frivolous at the same time. / Partnered it with Bavette from bbq and cauliflower mousse. — 8 years ago

Jay Kline

9.1

These Villa Creek wines have continued to grow on me over the years. This was no exception. Lots of lip smacking fruit but executed in a style that sits very nicely with my palate. — 8 years ago

Palmer Emmitt

Owner/Winemaker Judge Palmer

9.6

This wine is wow. Screw cap. Purchased at the winery in 2008. Showing no ill effects of aging, just flavor intensity and complexity. Focused wild strawberry, stewed cherry, toasted sage, baking spice. Can I say wow again? — 9 years ago

Joe Lyons

9.4

Beautiful " no name" from Penner Ash drinking wonderfully!!! — 10 years ago

with Michelle

Jim McCusker

9.1

Terrific offering from Russell From. His wines are great, but I think they need a couple of years to settle down. And this one has. Has great primary fruit aromas of boisenberries, black raspberries, and "grapes"! Great acidity with gives it persistence through the mid-palate, this wine has a nicely balanced finish. Not sure this has a lot of of years ahead of it, but there's no point waiting! — 10 years ago

with Vanessa

Joe Conti

10

Wow. What a treat this was. This is a very rare and special gewurztraminer made by Manfred for his good friend @Roman Sukley with a personally inscribed note from Manfred for Roman to share it with friends and family.

This wine is the nectar of the gods. Amazing — 10 years ago

with Mike, Tyler and 3 others

Bob McDonald

9.4

No. 3 in the Chambolle Musigny, Vougeot, and Flagey Echezeaux Grand Cru bracket. Tasted blind. Complete, well balanced, indulgent. Some peppery notes....Clos de Vougeot? Minerally, not much ripe fruit here, Hoisin. Those were my off the cuff notes at the time. I have always struggled with the fact that ALL of Clos Vougeot is classified as Grand Cru. If you have ever visited you will know that the plots on the lower flat near the highway are not of GC standard whereas the upper plots near the Chateau over the road from Musigny have no trouble reaching Grand Cru standard. — 6 years ago

Nancy Hinman

9.0

Eataly January wine club. Very nice. What I wish the all too available Pinot Grigio would taste like. — 7 years ago

Bryce Wiatrak

9.2

Greywacke is Kevin Judd's present label, after serving as winemaker at Cloudy Bay and propelling the winery to global acclaim. The name Greywacke refers to a type of river stones found throughout New Zealand. At Greywacke, Judd proves to still be a master of Sauvignon Blanc, and his "Wild Sauvignon" is no excpetion. This is the apex of what oak-fermented New Zealand Sauvignon Blanc can be - one doesn’t lose the untethered audacity of its varietal character. Tactile and lengthy, it tastes of sesame seeds, grapefruit, thyme, parsley, green apple skin, and sea salt. Palate coating, but still feral and daring. — 8 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. — 8 years ago

Ken Johnson

10

Y. U. M. Just drinkin' after work wine. Smooth spicy just a little complexity, maybe chocolate. Nice job blending, all y'all! — 10 years ago

Zachary Price

9.0

Tonight's bottle hails from Riverbench winery. This one's a Pinot Noir, a Pommard Clone Pinot Noir to be exact. The Pinot Noir grape hails from the great family of Pinot varietals, aka the Gris, the Blanc, the Noir, etc, The Pommard clone has found its way into California vineyards via cuttings from Pinot Noir from the Château de Pommard in France circa the 1940s. The original being the "Clone 4", and then giving birth to a daughter, the "Clone 5". The Pommard Clone 5 has slowly been making a name for itself all along the west coast, from Oregon to Southern California. It tends to deliver a meaty/gamey flavor with pure dark fruit flavors. This vintage shows a wonderful restraint and great balanced structure to deliver a wonderfully light red wine, perfect for any occasion. ~$46 | #riverbench #pinotnoir #pommard

On the eyes: Bright, clear cranberry red, med- stain, med tears, no gas/floc.

On the nose: Earthy, herbaceous, blood orange, and bruléed strawberry. Med alcohol.

On the tongue: Med acid, med tannin, med alcohol, med round body with great balance. Pleasantly tart, slightly floral with bright cranberry and blueberry, and dusty old road that yields to a memory of smoky oak. This one is drinking young and could probably do with another few years in the bottle, but I just couldn't resist a Riverbench Pinot. — 10 years ago

Jess Marshall

9.8

Drinking 15 vintage. Love the 13 vintage better but the nose on this wine is more robust and more cherry. Very smooth and little to no finish. Delicious! — 6 years ago

Laura & John Griffin

9.0

John bought - smooth - cherry and hint of vanilla flavors come through. I taste no oaky flavor- John really likes this. — 7 years ago

Paul T, Missing My Beautiful Wife 24/7

9.4

No Top Rousanne chilled, so this will do at 2:30am — 8 years ago

James Forsyth

8.9

Middle of the road Bordeaux. Next time I have a Macquin, I hope it has "Pavie" in the name. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have a six-pack of this 05. I thought after 10 years in bottle, it would be interesting to check in on its evolution. While tasty, I’ll wait another 8-10 to open another. Even after 2-3 hours in the decanter, it’s still a very young adolescent. On the nose, slightly sour blackberries & dark cherries, dark currants, baked black plum, haunting blue fruits, anise, whiff of spice, steeped tea, dry stones, dry crushed rocks with dry top soil, caramel, vanilla with fresh & dry red florals. The body is thick & full. Tannins are starting to round out. It’s velvety on the palate. The fruits are; bright, fresh & ripe and really show the greatness of the 05 vintage. Dark currants, blackberries, dark cherries, baked black plum, haunting blue fruits, baked strawberries, cherries, raspberries on the long set, dark spice, clay & loamy dry top soil with crushed rocks, dry stones, cigar with ash, graphite, dry stems, slight herbaceous character, mint, used leather, clove, caramel, vanilla, fresh & dry red florals with violets. The round acidity is about perfect. The structure and length are still strong. The balance is in harmony. As for the long finish, it’s lush, ruby, rich and well polished. Photos of; Chateau Brane Cantenac, large wood vats, Henri Lurton and Estate vines. Producer notes and history...Chateau Brane Cantenac began in the early 17th century. At the time, the estate was known as Domaine Guilhem Hosten. Even that far back, wine was produced from the property. In fact, the wine was so highly regarded it was one of the more expensive wines in Bordeaux. It sold for almost as much money as Brane Mouton. This is interesting because of who went on to buy the vineyard in the 1800’s. The Baron of Brane, also known as “Napoleon of the Vineyards”, purchased the Chateau in 1833. At the time of the sale, the estate was called Chateau Gorce-Guy. To get the funds needed to purchase the Margaux vineyard, the Baron sold what is now called Mouton Rothschild, which was at the time of the sale, known as Chateau Brane-Mouton. Not such a good move with hundreds of years in hindsight! In 1838, the Baron renamed property taking his name and the name of the sector where the vineyards were located and called it Chateau Brane Cantenac. The Chateau later passed to the Roy family, who were well-known in the Margaux appellation in those days, as they owned Chateau d’issan. Moving ahead to 1920, the Societe des Grands Crus de France, a group of merchants and growers that owned several chateaux located in the Medoc including; Chateau Margaux, Chateau Giscours, and Chateau Lagrange in St. Julien, purchased Chateau Brane Cantenac. Five years later, M. Recapet and his son-in-law, François Lurton, took over Brane Cantenac along with Chateau Margaux. Lucien Lurton (the son of François Lurton) inherited Brane Cantenac in 1956. Today, the estate is still in the hands of the Lurton family. Brane Cantenac is owned and run by Henri Lurton. After being given the responsibility of managing Brane Cantenac, it was under the direction of Henri Lurton that large portions of the vineyard were replanted. Vine densities were increased, the drainage systems were improved and the plantings were also, slowly changed. The vineyard of Brane Cantenac is planted to 55% Cabernet Sauvignon, 40% Merlot, 4.5% Cabernet Franc and .5% Carmenere. Carmenere was used for the first time in the 2011 vintage. The only other Chateau I know that still uses Carmenere is Clerc Milon. The 75 hectare Left Bank vineyard of Brane Cantenac is essentially unchanged since it earned Second Growth status in the 1855 Classification. At least that is the case with the 45 hectares used to produce the Grand Vin of Brane Cantenac. Those 45 hectares are planted surrounding the Chateau. Those vines are located just in front of the Cantenac plateau and are the best terroir that Brane Cantenac owns. They have other parcels, which are further inland and much of those grapes are placed into their second wine, Le Baron de Brane. Those additional hectares can be divided into 3 main sections. Behind the Chateau, they have 15 hectares of vines on gravel and sand, 10 hectares across the road with sand, gravel and iron and a 13 hectare parcel with gravel called Notton, which is used for their second wine. The vineyard is planted to a vine density that ranges from 6,666 vines per hectare on the plateau and up to 8,000 vines per hectare for the vines located behind chateau, in their sandier soils. The higher levels of vine density are always found in the newer plantings. The terroir of Brane Cantenac consists of deep gravel, sand and clay soil. Experiments in the vineyards are currently looking at becoming more organic in their vineyard management. Today, more than 25% of Brane Cantenac is farmed using organic farming techniques. It is expected that over time, the amount of hectares farmed with organic methods will be increased. Brane Cantenac has gone through 2 relatively recent modernization’s in 1999, when they added began adding the first of their smaller vats to allow for parcel by parcel vinification and then again in 2015 when they completed a much more complete renovation of their cellars and vat rooms. While Brane Cantenac is a traditional producer, they are no stranger to technology as they were one of the first estates to embrace optical grape sorting machines. In very wet vintages, they can also use reverse osmosis. To produce the wine of Chateau Brane Cantenac, the wine is vinified in a combination of temperature controlled, traditional, 22 oak vats, 18 concrete tanks and 20 stainless steel vats that vary in size from 40 hectoliters all the way up to 200 hectoliters, which allows for parcel by parcel vinification. 40% of the fermentation takes place in the oak vats. The oldest vines are vinified in vats that are selected to allow for separate parcel by parcel vinification. The younger vines are vinified more often together in the same vats. However, the Carmenere is entirely micro-vinified, meaning that those grapes were completely vinified in barrel, using micro-vinification techniques. This can also happen because the amount of grapes produced is so small. Some vats can be co-inoculated, meaning they go through alcoholic fermentation and malolactic fermentation simultaneously. At Chateau Brane Cantenac, malolactic fermentation takes place in a combination of French oak tanks and barrels. The wine of Brane Cantenac is aged in an average of 60% new, French oak barrels for 18 months before bottling. The initial 2 months of aging is done with the wine on its lees, which adds more depth to the wine. There second wine is Le Baron de Brane. Le Baron de Brane is not new. In fact, previously, the second wine went under the name of Chateau Notton, which took its name from one of the main parcels where the grapes were planted. During the late 1950’s and into the 1960’s, having a second wine was important as the estate declassified 3 vintages, due to extremely poor, weather conditions in 1956, 1960 and 1963. Production of Chateau Brane Cantenac is about 11,000 cases per year. — 8 years ago

Susan Sangiacomo

8.9

Lemon, melon ... but I'm so no good at describing what I taste. — 10 years ago