Sipping Fine Wine

9.0

Domaine rests atop a limestone plateau in Le Brûlat du Castellet, in the northwestern corner of the A.O.C. Bandol. Hocquard family has been farming this land since 1968, currently run by Agnès Henry. Tried ‘14 &’15 together. A blend of about 75% Mourvèdre with the rest Grenache, Cinsault & Carignan. Deep red with dark berry fruit and spice aromas. On the palate flavors of blackberry, black pepper & herb spice. Fine tannins, lingering with a fragrant ending. Consistent quality. Tasting Sample. — 7 years ago

Jordan Wardlaw

9.2

The Givry 1er Cru is among the very greatest values in all of Burgundy. The 2015 release is exceptionally elegant and inviting, showcasing the character of the vintage quite well with its open aromatics and full extraction. It's also a very elegant wine with a savory earth component, showing some young tannins but noticeably softer after a couple of hours. Textbook example of whole cluster aromatics and structure, for those on the hunt for such wines. The Du Gardin family has owned this monopole for several generations, now adhering to biodynamic farming practices and gentle, gravity-flow winemaking with minimal intervention. The results speak for themselves- this is a very transparent and highly expressive wine. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

The is from Morlet Families inaugural vintage of 2006. I must say it’s beautiful with a fair amount more of life ahead. The nose reveals dark cassis and a good presence of cinnamon stick. Blackberries, liqueured dark cherries, plum, poached strawberries, pomegranate extract, black raspberries float through, blueberries, vanilla, light clove & cinnamon, dark fresh florals and violets. The nose is intoxicating! The body is round, ripe and rich. The tannins nicely resolved. The structure, balance, tension and length are in an excellent spot. Mmmmm! Blackberries, liqueured dark cherries, plum, poached strawberries, dry cranberries, pomegranate extract, black raspberries float through, blueberries, vanilla, a touch of bramble, light clove & cinnamon stick, dark rich soils, dry crushed rocks, a little leather, dark fresh florals & violets. The acidity is a waterfall on the palate. The finish is; spectacular elegance, richness, balance and lasts two minutes. One of the best CA Pinot’s we’ve had in a very long time. It deserves an amen & a hallelujah! I paid $65 for this amazing wine 9 years after it’s release (the 2015 released at $115); which brings me back around to a repetitive point of mine. Look for great wines on the secondary market and pay less than producers current release pricing. That is to say, it will aid in keeping you from drinking your new releases too young that are not nearly ready to enjoy! If you are not doing this, you are doing a disservice to your palate and your wine budget. Photos of; their old historical brick building they’ve converted into their winery, interior tasting area, Luc Morlet and their Estate vines. Producer notes and history...Winemaker Luc Morlet is a fifth-generation of a French winemaking family. Growing up in Avenay-Val d’Or, he spent all his spare time working on his family’s estate. His university studies of viticulture and winemaking were put into practice during years of work in vineyards and wineries in Burgundy, Bordeaux, and the south of France. Luc left France in 1996 to join his wife Jodie in her native California. Starting in 2006, Luc Morlet began handcrafting Morlet vineyard designated wines and cuvées of Cabernet Sauvignon and Cabernet Franc in the Napa Valley. As well as; Chardonnay, Pinot Noir, Syrah, a white Bordeaux-style blend and a Late Harvest Sémillon from Sonoma County. Luc is also the brother of Nicolas Morlet the Winemaker of Peter Michael fame. Luc is another producer I respect for his meticulous farming and low intervention winemaking techniques. While his roots are based out of France, he has adapted his skills well to the Napa Valley soils and climate. Morlet styles his wines in a harmonious and refined fashion. Their logo is based upon 19th century French artist Mathurin Moreau’s sculpture entitled, ‘L’Harmonie.’ In August 2010, Luc and and his wife Jodie purchased an estate, just north of the town of St. Helena. Since then, they have converted the historic stone building, built in 1880, into their family winery. The building was originally the Castner Winery that closed during Prohibition. Morlet is located St. Helena Appellation. The estate is planted with Cabernet Sauvignon and is the exclusive fruit source for their ‘Morlet Estate’ label. The Morlet’s ‘Mon Chevalier’ vineyard is located on the hillsides of Knights Valley, overlooking the western slopes of Mount St. Helena. The vineyard benefits from their proximity to the mountain. Warm and windy climate is ideal for the long ripening of the red Bordeaux varietals Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. They recently planted the 20 acre ‘Cœur de Vallée’ vineyard. These Cabernet Sauvignon and Cabernet Franc vines are located on the Oakville Bench, If one such exists. I read a quote from a grower who has been growing in Oakville for many years. He said, “the only bench in Oakville is the one in front of the Oakville Grocery Store.” While it may or may not be true, it’s certainly a funny quote. In addition to these family acres, they buy from farmers under long-term contracts in Fort Ross-Seaview, Russian River Valley, Bennett Valley, Dry Creek and Napa Valley. All of the Morlet’s wines are handcrafted using classical Burgundy and Bordeaux winemaking techniques and are matured in 100% French oak barrels. — 8 years ago

John Riddick

9.0

850m elevation, granite soil, biodynamic farming. Pretty lighter style garnacha. Soil brings a cru Beaujolais vibe. A little funky and floral. — 9 years ago

Fabien Lainé

Blogger VinDeling.com

9.0

A generous and ballsy wine to start the evening made by Dominique Andiran in Gascogne in French south west my region #winelover - Magnus 4102 is a blend of Tannat and Merlot in organic farming 👏😃 9€ — 10 years ago

Fabien Lainé

Blogger VinDeling.com

9.3

A beautiful wine based Sauvignon Blanc - 10 months on the lees - a fresh and persistent wine, a wonderful wine with supple fruity aromatic - a Sauvignon how I love them - made only at 4400 bottles in organic farming in small family estate - I want more 😛 — 10 years ago

Fabien Lainé

Blogger VinDeling.com

9.4

Finishing the week in perfection with a gorgeous Champagne from the Fleury estate, family runs since 1895, a blend of 1/3 Pinot, 1/3 Chardonnay and 1/3 Pinot Noir from biodynamic farming, a vibrant treat #winelover — 10 years ago

Fabien Lainé

Blogger VinDeling.com

9.1

A delicious wine from Ardeche from organic farming, a blend of 60% Syrah 30% Merlot 10% Grenache Cinsault - indigenous yeasts, not fined, not filtered, 12 to 18 months in barrels - a great wine with a bright future 🍷👏😃 Needs time at opening to loose its alcohol touch! — 11 years ago

Sam O'Brien

8.9

Great small producer from barbaresco, farming just two vineyards. This is declassified fruit from the two vineyards. Just good booze. — 11 years ago

Gilles de Chambure

Master Sommelier & Educator

9.6

blend 55cs 35 me. 9 cf 1 pv bio precision farming — 12 years ago

Boxer Briefs

10

Nice wine. Lessona is one of the 7 sub zones of the Alto-Piedmonte. Volcanic soils at about 700-1200ft of elevation. There is roughly 80 acres total planted in Lessona. Clerico is the 3rd largest producer with 5(?) acres they have been farming since the 1740’s. 100% Nebbiolo, called Spanna locally. Aged 30 months in Oak and 16 months in bottle prior to release. — 7 years ago

Jordan Wardlaw

9.0

Zesty grapefruit, grass and fresh green herbs. Full-bodied and fairly complex. 14.5 % alcohol had me concerned but this is showing excellent balance today, retaining lovely acid and freshness after 3 years in bottle. The quality of farming at the Rochioli vineyard is impeccable and results in good purity and balance. Very few California Sauvignon Blancs are this full-bodied and manage to show precise varietal character- this is one of them. Pairs well with a variety of salads and vegetable dishes, even some spicy Asian foods and of course anything with fresh green herbs. — 7 years ago

Sipping Fine Wine

9.3

Grabbed another bottle! Wine bears the vineyard named to honor the Red-shouldered Hawks and other birds of prey that play a vital role in sustainable farming practices. Bright yellow with aromas of tropical fruits and sweet floral scents. Aged for 14 months, 75% in new French oak and 25% in stainless. On the palate melon, pineapple and peach flavors and hints of citrus, subtle yet complex and well balanced. Lingering finish, savory, ending with mineral tones and toasty oak. Outstanding! — 7 years ago

Sipping Fine Wine

9.1

Winemaker Joseph J. Wagner is a 4th generation winemaker from a family with farming and winemaking roots in the Napa Valley since 1906. Deep Ruby (darkest Pinot almost looks like a Cab) with aromas of ripe berries and spice notes. The palate shows rich black fruits, blackberries, plums and black cherries, vanilla spice, cedar and cacao. Rich soft tannins, firm acidity on lingering finish ending with mineral tones. Nice! — 8 years ago

Adam Jacobs

10

To me always a classic cru Alsatian blend. Riesling, gris, Pinot beurrot, muscat & Pinot noir. Baked apples, sprinkled cinnamon and dry river stones make this seemless beauty text book blending. The finish seems to just keep going. Engelgarten=angels garden. Bio d farming and winemaking. It's all about this famous terroir. — 8 years ago

Drew Summers

Sales Northampton Wines

9.1

Reppin' Natural Farming Methods Since 1870... — 9 years ago

Justin Hansohn

9.5

Wow! Hard to believe this is a California wine. Major win for terroir here. Juice obviously coming from old vines that are respected completely in farming practice and transparent winemaking hands. Minerals are beautiful in this with a nice complexity and very well balanced fruit. Reminds me of cru Beaujolais and light terroir driven CdR blended. I feel privileged to have a few bottles and privileged to have this vision happening here in California! 👍🏼 — 10 years ago

Fabien Lainé

Blogger VinDeling.com

9.5

Biodynamic farming Based on 2010 vintage this champagne is just awesome and purity - no sulphur worked on and no dosage - 50 / 50 of Pinot Noir and Chardonnay - it is a wine of craftsman and terroir - unique and so good 😃 — 10 years ago

Shana Wall

9.3

#ChateauSiaurac #LalandeDePomerol #2009 80% #Merlot 20% #CabFranc #RedCherry #BlackCherry #Raspberry #Blackberry #RedPlum #Cassis #RipeBanana #Menthol #Salty #Cinnamon #Clove Nice #Tannins & #Acidity the Spiciness increased greatly w/my #Tomato #Basil #PastaSauce tonight. Will benefit with extra cellar time. #Clay & #Gravelly #Soil Aged 10-14 months in #FrenchOak Barrels ... no pesticides... #Sustainable #Farming $27.99 from @LeduWines #Nyc #GreatValue #DoIt 👍🍷🍷🍷 #Wino — 11 years ago

Fabien Lainé

Blogger VinDeling.com

9.1

50% Grenache & 50% Syrah - Another great appellation - organic farming on 15ha - limited production to about 65000 - a great bargain this wine - powerful nose, spicy character, very cherry notes on nose, fleshy tannins, nice length - this wine will surprise you! 😋 — 11 years ago

Giampiero Nadali

Wine Blogger Aristide

9.6

Valpolicella classic blend, biodynamic farming, only 2 wines for about 6,000 bottles. Just released to market. Excellent. — 12 years ago

Chris Scanlan

Sales Amy Atwood Imports

9.3

THIS... is... Seriously. Good. Phucking. shtuff. Surprisingly good...? Maybe. Luckily good..? Perhaps. Unless you've met Dirty: Which most of the wine drinking USA has -but, rather, intentionally fucking good. AND -possibly luckily too -as long as luck has something to do with exceptionally talented farming combined with tremendous desire(s) to make vibrant and ridiculously love-able fermented grape juice of pure integrity and a casually particular design. This wine is that friend you only get to see once a year, that one you cannot wait to see again. The wine is too young to rate with any opinion other than Rawesome, and while I've only had one bottle, I've certainly not had enough to offer an opinion against Rawsome -therefore tasting notes be damned -yet, this can be said: here is a clean wine, lacking brett or VA or other 'flaws'; a bright, refreshing jubilant anthem of untainted wine, an ode to a grape that will likely become California's bastard child once popularity hits and Dirty & Rowdy prices climb to astronomical, near Tempier-like pricing and ficcichlty to come by. (I liked ficcichlty over difficulty since spellcheck kept it purposely so did I.). Oh wait, they're already ficcichlt to come by. Damn it. — 12 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. — 7 years ago

Ron Westlund

8.9

Simple. Perfect. Local. Ahhhhh — 9 years ago

Henrik Poulsen

9.0

Alc. ?? (I couldn't find it on the label).

This may not be a 100% representative bottle as it has been sitting on a wine rack in my living room for 12+ months.
Showing brownish edges and a bit muted fruit (again probably my bad for the poor storage) but with a certain energy and core that I would like to think derives from organic farming and respectful winemaking.

A very nice quaffable everyday drinker that is good-value for the money (about $18-20 if I remember correct).
— 9 years ago

Fabien Lainé

Blogger VinDeling.com

9.0

Rare are the wines of Rioja produced in organic / biod farming - this one is one of those, well executed, Partial carbonic maceration and fermentation in concrete vats, it delivers a great freshness and delicate profile while having elegant concentration, well balanced - the vineyards are situated in Rioja Alta and the bodega is a small family production - a top value for money to enjoy and share with friends 😃 #winelover — 10 years ago

Fabien Lainé

Blogger VinDeling.com

9.4

Undoubtedly one of the best wine of South France - In Roussillon Domaine de L'Horizon crafts with great elegance and finesse in bottle for winelovers - the estate is following biodynamic farming 🍷😋👍 — 10 years ago

Fabien Lainé

Blogger VinDeling.com

9.2

Johan Reyneke as been perfecting his skills along the years, mastering top South African wines, Biodynamic farming , a very skilled man that knows how to listen to nature - Sourced from a small vineyard - bring a wine with great texture, well evolved, mineral notes with citrus fruit, and refreshing acidity 😉 — 11 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.3

Sangiovese merlot and sagrentno blend organic farming 30 months in older oak — 11 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.2

Some of the more interesting wines from France and Italy are being imported by Kermit lynch. This appellation on the Mediterranean Sea was made famous by Kermit he lives here half the year and raised his kids here part time also. A blend of Clairette and ugni blanc you notice the sea a light briny note a slight waxy texture medium bodied very light and refreshing finish. Ore classic style vintage nice complexity with a chalky clay like mineral note. Finish 40 excellent biodynamic farming used here. — 12 years ago