Maddie Fromell

9.2

Once upon a time in Hollywood — 4 years ago

Joe D'Angelo

9.4

Sourced from the Alfred Frediani Vineyard in Calistoga this Old-Vine Petite Sirah absolutely phenomenal. The 100% Petite Sirah spent 21 months in 50% new French Oak barrels and it immediately begins to impress once in the glass. It offers seductive aromatics of ripe blackberry cobbler and dark cherries, which are joined by dried loam, violets, sweet exotic spices, crushed rocks and a dusting of roasted cocoa beans all coming together beautifully. On the palate this is full-bodied and opulent, with big polished tannins framing the rich layered texture that is well balanced and remains fresh and inviting. This goes on to impress with its incredible ripe, dense core, which is marked by flavors of dark fruits, sweet spices and a loamy character that expands through the long enveloping finish. A fabulous job by winemaker Mike Hirby to make such a profound wine without jeopardizing balance and sense of terroir. This Petite Sirah is a total knockout that is nothing short of absolutely delicious today, and should continue to drink marvelously for years to come. — 5 years ago

Alexander Vadas

9.3

Soulful and distinctly not like any other cab I have enjoyed. Had that granite undertow — 6 years ago

David T

Independent Sommelier/Wine Educator

9.3

A wine I’ve enjoyed mostly upon release or near it. I vowed to wait six years and nearly made it. At least it is 2018...just! It’s worth waiting this/that long for it to develop. On the nose; sweetly, baked fruits of; dark cherries, strawberries, black plum, plums, blackberries, and notes of blue fruits. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium, beautiful spice, black fruit tea, limestone minerals, loamy, dry, brown top soil, fresh dark florals and violets. The mouthfeel is full, rich & lush. The tannins are round, still have some teeth and possess velvety round edges. It’s fruit driven but not a bomb and showing elegance & grace. Fruits are perfectly ripe; dark cherries, strawberries, black plum, plums, blackberries, notes of blue fruits and dry cranberries dip in and out. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium beautiful spice that is more pronounced on the palate, black fruit tea, touch of melted brown sugar/molasses, limestone minerals, touch of rich dark sweet turned soil, loamy dry brown top soil, soft understated eucalyptus/mint, dry fresh florals and violets. The round acidity is just right, just a slight very small alcohol burn, the length, structure, tension and beautifully balanced finish are in a very good place. Even better in 2-3 more years in bottle; which is when I’ll have my next one. Photos of; the winemaking duo of Gary Franscioni (left) and Gary Pisoni, Rosella’s Vineyard on the right. As well as, Garys’ Vineyard at the bottom. Producer notes and history...The Santa Lucia Highlands appellation is known for its rich, vibrant Pinot Noirs. However, that wasn’t always the case. The first Pinot was planted in 1973, but results weren’t all that great. Chardonnay was the appellation’s early star. Much of the area’s current fame for Pinot Noir arguably can be traced to Gary Pisoni, a free-spirited wine enthusiast who grew up in a Salinas Valley vegetable farming family. Pisoni decided to plant a few acres of Pinot Noir in 1982 on his family’s horse ranch, at the southern end of what was to become the Santa Lucia Highlands appellation but his horses started eating the grapes. So, they had to go. His initial planting were limited by a lack of water until he dug a well on the property. Pisoni started planting even more Pinot Noir. The vineyard is now around 45 acres and nearly all of it Pinot. By the late 1990s, word had spread about the success of his vineyard, and a number of Pinot specialists from around California had started lining up to buy his grapes. He started producing his own wine in 1998. Pisoni isn’t the only Gary who has become a force in the Santa Lucia Highlands. Gary Franscioni, a childhood friend, followed Pisoni’s lead by planting grapes and started Roar Wines in 2001. The two of them now have five vineyards between them...all farmed meticulously with the same crew. They are best of friends...sort of a Mutt & Jeff. They have become a formidable presence in the Highlands, attracting interest from top winemakers and Pinot Noir lovers from all over. Franscioni is also from a vegetable farming family; Pisoni figures they’ve known each other since they were 3 or 4. Franscioni saw his friend’s success and once he got some money together, decided to plant grapes of his own. Franscioni’s property is farther north and cooler as it’s closer to the Monterey Bay. He was going to plant Chardonnay. He woke up and Franscioni recalls imitating Pisoni, and shouted, “plant Pinot!” Franscioni planted what became Rosella’s Vineyard, named for his wife, in 1996. He took Pisoni’s advice and planted four acres of Pinot Noir, although he still planted 12 acres of Chardonnay. It’s now a total of around 50 acres with three-quarters of it Pinot Noir. The next year, they decided to become partners and planted Garys’ Vineyard, a 50 acre parcel where they grow Pinot and a little Syrah. Since then, Franscioni has developed Sierra Mar, 38 acres of Pinot, Chardonnay, Syrah and a tiny amount of Viognier. The two teamed up again to establish Soberanes Vineyard, 35 acres of mostly Pinot Noir, with a little bit of Chardonnay and Syrah. That last vineyard was developed by Pisoni’s son Mark. The Garys might seem an unlikely pair. Pisoni is colorful character to say the least and has an outspoken manner. Franscioni comes across as more serious- minded. However, the collaboration between the two, who often address each other as “partner,” clearly works well. The two are good on their own, but better together. Pisoni being more gregarious acts as the frontman. He is the Ambassador. He’s a check on the rest to keep the quality high. Franscioni and Mark Pisoni run the farming on their own vineyards and work together on the joint ventures. The family involvement doesn’t stop there. Jeff Pisoni makes his family’s wines, which are under the Pisoni and Lucia brands. Franscioni’s son, Adam, joined the family business in time for the 2011 harvest. He handles sales for Roar and helps his father manage the vineyards. The grapes from all five vineyards are in huge demand, because the two families are such careful farmers, constantly tweaking and improving. Prominent customers include; Testarossa, Siduri, Kosta Browne, Copain and Bernardus. When a new vintner approaches them about buying grapes, the partners examine the winery’s track record and the Winemaker. If they like what they see, the winery is put on a waiting list. There’s not very much movement in their vineyards. When Franscioni planted Sierra Mar, he and Pisoni had 62 wineries waiting to buy fruit. Soberanes was developed with the idea of working with some new winemakers. There was some concern, even among the two families, that quality might suffer as the vineyard operations grew. However, there’s no indication that’s the case. In fact, with each new venture, they build on what they’ve learned in their older vineyards. Eventually, there will be even more vineyards. The Pisonis and Franscionis have purchased a 100 acre cactus farm in the Santa Lucia Highlands. There’s still a lease on the property. So, prickly pear cactus will continue to be grown for five more years. But at some point, the land will be planted with vines. Both families understand the importance of continuing to build for the future. The Garys looking back tell a story of being in the same spot some years ago and looking at a field of broccoli out back. He told Franscioni that the field would look a lot better with Pinot Noir vines. Now that parcel is part of Rosella’s Vineyard, and it’s planted with Pinot. Everybody thought he was crazy...most people usually think that when someone makes a bold decision. He’s a person who has always had vision and creativeness. He also has tremendous passion. Good things only happen when a person possesses all three of these qualities. Their wines are primarily available by mailing list. However, Nepenthe in Big Sur, CA acts as a quasi tasting room for some of their wines. — 6 years ago

Anthony Kluska

9.1

Tonight I'm drinking something very special I'm drinking a 2006 Salvatore Molettiere Taurusi. It has deep rich elements of smoke tobacco tar with a brilliant peppery finish and a strong subtle middle of cherry and plum. Not only is this one of the most delicious wines that I've ever tasted but it has certain significance.

Most of the people who know me today have only known me for a few years. However what most people don't know is shortly after high school my life i was in complete disarray. I was living on my own I had no money I didn't eat every day and I had really no clue what I was doing as an adult. I made stupid mistakes for which I'm still upset at myself. And I've been climing myself out of this hole that I dug ever since.

However, today marks a great day for me. I just got approved for a new apartment in Center City. I'm moving out of the ghetto in Kensington and for the first time since high school I really feel like my life is coming together on steady trajectory toward self-actualization.

This wine is highly significant because the Vintage of 2006 was the same year that I graduated high school. That means that the grapes made for this wine were harvested just a few months after my high school graduation. These grapes were on the vine being grown when I was still struggling through high school. These grapes were fermenting at a time that I had no idea what I wanted to do with the rest of my life. These grapes were being bottled at a time that I was lucky if I ate everyday. And now because of the amount of money I'm making because of the new job that I have, because of the new opportunities that I've created for myself, I'm able to spend the exorbitant amount of money every once in awhile to treat myself to a delicious, delicious Taurasi.

This wine followed the same life that I had. The grapes were being crushed at a time that I was being crushed. They were being ravaged by bacteria called yeast at a time that I was also going through similar changes. This wine was being bottled at a time that I couldn't fill my stomach. This wine took 10 years to get to my palate and now that it's here it's significance is not only moral but incredibly delicious. — 7 years ago

Sybaritewino C.Lawrence

9.5

Big call, but here's to Kumeu River Maté's Vineyard being one of the best #chardonnay in the world! What a #wine! Bright, tight & focused at 8 years of age, with apple blossoms & cinnamon stick followed up by flinty, gun smoke, sun drenched slate tiles, & the faintest whisper of lemon curd on the nose, carrying me away to memories of my youth. Once upon the palate, it boogies to an electrophoretic humming of liquid energy, bringing life, happiness & joy with it. Sapid, sexy acids whirl about playfully, skipping to an extended denouement, combining its components into one, luxuriously wondrous whole. Love it so! — 8 years ago

Scott Cowan

9.0

Best QPR in forever: $15 at The Wine Club. This Fronsac’s 10% Cabernet franc punches FAR above its weight class and holds together the juicy exuberance of the 90% merlot that wants to run in many directions at once: dark red blackberries just beginning to dry on the vine in late autumn... plus a tiny bit of the bushes’ brambles left in the mix during crush... a brand new Brooks leather saddle... Whiff of 5-30 weight motor oil from the garage down the block but only when the wind blows by... promises more layers in coming years. This 2016 opened up over three days, corked, as I drank it down; at the end (third day,,one hour in the bowl of the glass) it had begun to develop and lengthen a promising finish. If that continues, I’ll give this wine a straight-up 9.5 regardless of price!! Right now: 9.1 for that QPR plus just plain deliciousness at an everyday price. — 5 years ago

Dr. Owen Bargreen

9.2

Currently a bit muted upon opening, the 2011 Beaux Freres ‘Willamette Valley’ Pinot Noir needs more than a one hour decant prior to enjoying at this juncture. Once aroused this awakens to beautiful citrus tones and red fruit aromatics that build in the glass. The palate shows a really good texture and roundness with delicate pomegranate seed, red cherry candy and blood orange flavors that entice. There his a good elegance to this lighter style Pinot Noir. Drinking nicely now, this has another six plus years of life left. Drink 2019-2026- 92 — 5 years ago

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. — 6 years ago

Jay McNair

8.9

Delicious in the cold barn by the vineyard tasting room, rain falling outside, they brought us hearth rugs. Tasted like the Iraqw once-upon-a-time: "I remember something that our father told me..." — 7 years ago

Lauren Kramer

9.0

Velvet smooth, cocoa and berry. Yummy — 7 years ago

Eric

9.3

The nose is a 10 at this point. Mint, cinnamon, herbs, nutmeg. Palate is super balanced between red fruit, minerals, and spice. The youngest Dunn I've had- probably opened too early but WTF you only go around once (plus I have a few more). The only downside? Wafer thin wax capsule that powders upon opening. — 7 years ago

Maura Passanisi

9.4

Great stuff. — 8 years ago

Dr. Owen Bargreen

9.3

The 2010 ‘Romas’ is a dazzling effort at now nine years of age. Tannic and strangely backwards upon opening, this Grenache considerably benefits from a one hour decant. Once awoken, the wine shows a gorgeous array of aromatics from ripe rose petals to potpourri and exotic spices that meld with the deep red currants and red cherry compote that take shape in the glass. The soft, silky texture entices, as does the bright sense of minerality. Unveiling its plush mouthfeel, the ‘Romas’ plays with suggestions of kirsch cordial and boysenberry jam with minerals, orange zest and lovely earthy undertones. Complex and delightful at this stage, the 2010 ‘Romas’ will have at least another decade left in the cellar. Drink 2019-2033- 93 — 5 years ago

Aaron Tan

9.1

For me, a much better tipple than the 16' Uchizy Les Maranches. Showing more elegance and grace. Crisp, salty, and quite powerful. Great value for the price, but perhaps even more so once it gains more complexity with bottle age.

NB: Interesting to note that Clos du Four is consistently Lafon's most mineral Macon site, courtesy of some vine age (> 30 yo) and really poor rocky soils. Also, the site's further south than Les Maranches. What a stark difference! — 6 years ago

Weston Kim

8.9

Once upon a time there was a boy named Cab Sav who fell in love with a girl named Zin Fen. ‘Twas, however, a forbidden love. They came from families that were worlds apart who had been feuding for centuries. When Zin became pregnant with Cabs [grape] seed they decided to run away and start a new life. This wine is their love child. — 6 years ago

David T

Independent Sommelier/Wine Educator

9.1

The 14 Chablis are really good. This Louis Michel is no different. An excellent example of little intervention of good fruit. This producer uses no oak; which I really appreciate. After you start to appreciate good Burgundy, CA Chardonnays aren't that interesting. Not that I don't ever drink or enjoy some CA Chardonnay producers, I just prefer the cooler climate Chardonnays that don't use new oak. This 14 was clean through and through. Bright citrus, peach, touch of green apple, soft minerality, touch of saline, creamy texture and beautiful round acidity and ripe, elegant finish. Photos of, Louis Michel vineyard, vineyard heat sources to protect the vine buds during their sometimes difficult Spring weather/frosts, Guillaume Michel (Owner/Winemaker) and their Domaine. Producer notes and history...It was largely believed that Michel family had only been cultivating Chablis since 1850. More on that in a bit. The winery is situated right in the heart of the village with 25 hectares spread over the very first slopes that were discovered by Cistercian monks in the 11th century. 40 years ago, the family decided to stop making the wine in wooden barrels, preferring to create clean, pure and precise Chablis without adding artificial woody tastes. I've said it more than once and I'll say it again, if you have good white grapes, strong wood use only covers up good fruit flavor or hides mistakes either in the vineyard or cellar, baring a stylistic choice. Through this philosophy, combined with the limited yields inspired by organic wine-growing techniques, the Domaine has developed a worldwide reputation for fine wine-making in stainless steel tanks. Today, the Domaine is managed by Jean-Loup Michel and his nephew, Guillaume Michel, who is continuing the family tradition. The importance of their work in the vineyards cannot be overstated. Guillaume Michel is a firm believer in the philosophy that if you do a good job in the vineyard, 90 per cent of the work is done when the grapes arrive at the winery. This statement could not be more true in my opinion. It his grandfather who started the philosophy, Guillaume has only continued it and evolved it with modern changes equipment etc.. It’s a matter of preserving the authenticity of each terroir...working with very pure and clean wines. They understand and like to work differences in terroir. Making it very important to have the same vinification for all the different terroirs. It is important to have an aromatically neutral vinification. Up until recently it was believed that the winemaking history of the family began in 1850, but thanks to Guillaume’s mother and her genealogical pursuits the date has been moved back to at least 1640. Around that time a winemaker from nearby Tonnerre settled in Chablis, marking the beginning of the families venture in Chablis. Domaine Louis Michel covers a total of 25 hectares. A very large part (15 hectares) is the domaine’s premier crus. In addition to that there is two hectares of Petit Chablis vines, six hectares of village Chablis and two hectares of grand crus. Vaudesír is the families biggest grand crus. Vaudesír is interesting because it is actually a valley. One side facing south, very hot, producing concentrated and powerful wines. In Grenouilles, Domaine Louis Michel has half a hectare at the top of the slope. This nine hectare grand cru is just over 7 hectares and is owned by the cooperative La Chablisienne. Vaudesír and Grenouilles are quite similar in terms of soil. Vaudesír has a bit more of clay. Les Clos, their third grand cru, is very rocky. Les Clos is the typical Kimmeridgian soil of Chablis. If you're like me and enjoy your white wine with good clean fruit rather than with oak or too much oak but haven't tried Louis Michel wines, pick up a bottle. I think you'll fall in love with the style and the value as many are under $30.
— 7 years ago

Daniel P. Drake

9.6

Last Thursday I had the pleasure opening this 2010 Dominus Napanook Bordeaux Blend. 98% Cabernet Sauvignon, 2% Petit Verdot. I am sure that the dinner with my beautiful wife, the special occasion, the restaurant and the city we were in had a lot of influence on my rating, but isn't that why we love this incredible elixir so much. It is able to transform and transfigure any occasion or situation.

Upon opening at the table the aromas came wafting over to my senses and at the pour and swirling, dark fruit danced pleasingly into a distinct show of black cherry, blackberry, plum, licorice, black pepper, violets, vanilla, old worn leather, graphite and dark soil.

The dance that ensued once crossing my lips was as sensuous as one can get from wine. The dark fruit continues with black cherry, blackberry, black plum, black currants, black pepper, vanilla, a touch of smoky oak and beautiful earthy minerality.

This wine is everything I look for in a Bordeaux Blend. This wine took me back to when I first encountered this varietal. A full round bodied wine with medium + acidity, chewy unctous tannins that led to a long sexy finish.

Needless to say I thoroughly enjoyed everything about this evening and I wish everyone to experience wine in the manor it should be. Nostrovia! 🍷🍷🍷🍷 — 7 years ago

VBH Wines

9.2

Smoky, juicy, very quaffable and fun. A light-hearted wine to be enjoyed with good friends. And lamb. Racks upon racks of lamb. — 7 years ago

Ryan M

9.6

Rating 2014 a 96 for now so the scale has somewhere to go up once it gets some age. Aromatics hit the nose with power and went down nicely. This one will be great @Bruce Phillips scary good for being this young. Cheers! — 8 years ago

with Daryl