Stephen Dodson

9.0

But natural. But the right side of natural xxx — 6 years ago

Tree Kilpatrick

9.2

Big ole beefy bottle. Fancy. Does that mean it’s going to be good? Maybe that it should be aged long? Anyway, pretty cool etched dragonfly on the label. So dark ya can’t look through it in the glass. Smells lovely. Sweet alfalfa blossoms with olives and something musky. Has an herbal side as well. Fenugreek? Fennel? Forests? It’s lovely on the tongue. Savory. Is that bacon? Lamb and prune stew? Or popcorn seasoned with butter, smoked chiles and nutritional yeast? As savory of a red as I’ve every tried. The seasoned pork thing really hits on this. Hint of fruit. Maybe dried plum? Definitely slightly sweet good cured olives. Dark black licorice as well. Drying on the finish. Chewy as Chewbacca’s throaty yelp. If you like big Petite’s and you cannot lie this fits right in your wheelhouse. — 6 years ago

Matt Cochrane

9.1

From the right gully on the right side of the right hill. Spectacular. — 8 years ago

Daniel P. Drake

9.0

Wednesday night's middle of the week wine is the 2010 Château Gressier Grand Poujeaux. This wine is a blend of 50% Cabernet Sauvignon and 50% Merlot and made in conjuction with Château Chasse-Spleen.

The nose reveals juicy dark fruit, black cherry, black raspberry, black plum, black currant, licorice, violet floral notes, chocolate and an earthiness.

The palate leads us to the same juicy dark fruits of black cherry, blackberry, black plum, black currant, herbal notes, licorice, violet florals, toasty oak and good earthy notes.

We have a full bodied medium + acidity, medium + gripping tannins that moves right into a long finish with lingering cherry notes straight through. Enjoy the down hill side of your week and continued safe travels. Nostrovia! 🍷🍷🍷🍷 — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

On the nose; fresh and slight gummy raspberries, dark cherries, blackberries, poached strawberries, cherries, gentle spices, loamy soils and fresh dark florals. On the palate; fresh, tart & sour; black raspberries, raspberries, dark cherries, blackberries and black cherries. M+ tannins, nice gentle spices that rise in heat off the palate, cinnamon, nutmeg, loamy soils and soft minerals. The even finish is; fresh, round & rich fruits with fresh red florals and beautiful acidity. Photos of the lunch their Chef prepared for us, photo of just how low their yields are of Pinot Noir grapes and the view from another side of their Cellar Door. One thing of note, Central Otago is right about on the southern most line of being able to grow grapes. The climate is so cool that the foliage turns and or can completely fall off before they harvest the grapes. — 9 years ago

Martin G Rivard

9.4

@Ted Mandes @Steve Colanero @Christine It was great to do a side by side next to the Batard Montrachet. The stylistically different wines were each awesome in their own right. This Napa monster was a beauty. Everything about it was big and huge in comparison to the harmonious notes the Batard was playing. Christine is a huge Napa Chardonnay fan but I heard her say last night that she prefers the balance Of the Batard. I was stunned! Shit., looks like my inexpensive Napa Chardonnay days are over!! All kidding aside. This wine showed truly well and is a phenomenal example of a great Napa Chardonnay. — 9 years ago

with Steve and Christine

Willie Carter

9.2

This right here is some bomb Gamay. Funky nose with some restrained fruit and earthy undertones. A velvety palate with nice complexity. Plums, cherries, and white chocolate. There's dirty forest, licorice, and silky tannins. Gorgeous Old World minerality and a long, fruity finish. This might just inspire me to jump back into the other side of Burgundy. — 10 years ago

Gae Saccoccio - NdC

9.6

Really complicated on these so suspect days, expose themselves with concepts such as: tradition, terroir, identity without falling into the most sinister rhetoric if not sounds just trite and hypocritical as the counterfeit currency with which even large-scale industries - supported by marketing - pays back its inattentive mass audience riding the wave of the country of origin or protected typicality. A diabolical mechanism this one for which even the most noble ideas probably the right practices and good experiences completed in the scale of centuries to human measure and not on massive industrial scale, are trivialized by sleazy slogan, emptied of meaning to be more or less surreptitious thanks to barbaric persuasion techniques and brain-washing propaganda.
Yet with the Valentini's Trebbiano you may not groped to summarize in words if not by drawing on terms so appropriate to express it. Now concerning this iconic label we've got behind it a local grape variety, a real family and a great wine that collect in a bottle the past and present story of a side of Abruzzo who claims to defeats victories and sacrifices to dominate the abuses (on and of) nature, miseries and splendours of agricultural seasons. Places, people, vision, wines such as Valentini are here to remind us how each bottle stay so proudly standing as non-reproducible beauty and fermented goodness expressing all its artisanal uniqueness and authenticity which are just that suspect to industrial wine production in manufacturing chains on standardized quantities; wines that are all equal to themselves even though wine itself is not much left at the end of the day/cycle. Trebbiano d'Abruzzo Valentini 1998 is what we have to rate right now: rusticity with class; style, purity and glory of a local grape recognized by many admirers from all over the world: act local think global this is another slogan-cliché which in this specific Valentini's wine exemple could sounds a little less false and more effective. — 10 years ago

with Alberto and Giovanni

Adam Jesberger

9.1

Bottle 1 was maderized, exchanged and I'm very pleased. The first one was flat, oaky water. This bottle is layered and holds boisterous fruit. Really fun wine to try right after that excellent 03. I prefer the 03 only because it has the bell pepper notes i love. This is on the riper side(which isnt typical for the vintage), its almost fully developed and had me very intrigued. A harmonious amount of black/red fruit, earth and oak. — 11 years ago

Christian Gourdin

10

Mind blown - lots of cab and syrah - luscious fruit and heavy on the alcohol side. Delicious #wine ! Having a #winegasm right now and that's not normal. — 11 years ago

Shengli Hu

8.9

Medium yellow. Meyer lemon, lemon curd, yellow delicious apple, underripe white peach, sea salt, yeasty, briny, stony minerality, and hints of cheese rind. Tart citrus and high tone minerality on the palate. Elevated acidity, 12.5% abv, medium+ finish. Importer’s notes: From the right side of the Serein River, situated right next to the Grand Cru Blanchot. A soft and elegant wine, the Montée de Tonnerre is situated in the same line as the Grand Crus. The notable white clay helps to develop intense fruit and floral aromas. The older vines add the depth and complexity in the mouth. Regarded by many as the best and most consistent Premier Cru in Chablis. Lime-clay soils with Kimmeridgian fossils. Fermentation and maturing in stainless steel tanks. — 6 years ago

Mark Flesher

9.2

@Delectable Wine this is the 2013 Reserve. It was not in the database. This is a nice English sparkler. Very fruit forward with younger yellow fruit. Nice bubbles. Did not appear to be too small or big in the glass. Peaches, mango, melon. Kind of herbal towards the finish. Steered away from the tropical side. Really nice and balanced. Wondering if the 89 rating is stigma driven (hint: it is). This is right in line to Champagne offerings that are a 91-92 without thinking twice. This one didn't take long to disappear. Wish I had a couple more of these, but no such luck. — 6 years ago

Maurizio Abbà

8.9

Charpentier is a small company part of Vignerons Indépendants founded in 1974 in Villers-sous-Châtillon. The brand was created after the marriage of Jacky Charpentier and Claudine Claisse, both first child of two landowners in the Champagne region.
Most of the vineyards are located on the right side of Marne Valley, on chalk. Pinot Meunier is the main product of the valley. Tradition Brut is the entry level, composed mostly by Meunier, with some traces of pinot noir. Chardonnay, if present, is unnoticeable in the final product.
This tradition brut shows great yellow color with golden notes, with a fine persistent perlage. The nose is based on flowers and fruits, starting from citric and expanding to sweeter notes with time. A delicious touch of apricot and candied oranges complete the bouquet. Very pleasant taste, full-bodied and with a prolonged aftertaste. The acidity we found in the nose is confirmed in the sip. A very good pairing with food, we used it as an all-around appetizer and it managed to pair well even with raw fish. — 8 years ago

Jordan Wardlaw

9.1

Stellar value from wonderful importer Eric Stauffeneger. Soft, ripe, fruit-forward but balanced with minerality, leather, spice and lovely lavender aroma. Very traditional expression, slightly rustic but with more than enough young primary fruit and polish to please New World fans. Higher percentage of Syrah (40%), leaning on the darker side of the fruit spectrum. For those who are looking to discover the meaning of the phrase "poor man's Chateauneuf-du-Pape", look no further. For my $ this is a steal right now. — 8 years ago

Abe Glass

9.0

Plum, marmalade, licorice, dark berries, and wonderful acidity. Rust edges showing and drinking right of the bottle. On the light side of a RDM. Beautiful spring dinner wine. — 9 years ago

Pooneet K

9.2

I know this is a wine built for aging, but honestly this was very enjoyable right now. Deep fruit, tannins that are already on the silky side, excellent structure. Certainly more exuberant than a Bordeaux, but not at all in a cloying or over extracted CA kind of way. Very nice. — 9 years ago

Willie Carter

9.1

Funky herbal and cherry aromas, with a side of pretty flowers thrown in for good measure because why not. Gorgeous mouthfeel with enough silkiness to make you forget you're not drinking their top of the line bottle. Blackberries, coffee, grass, and chocolate on the palate. Straight up Right Bank with the Merlot providing a seductive elegance and the Cab Franc giving it some nice structure. — 10 years ago

Klaus Thomsen

9.3

Fruity and juicy. Stoney. On the right side of funky town with just enough jam to party. — 10 years ago

Dock Hooks

9.1

French merlot, but proudly far from pedigree, she comes on crimson begging to be twirled, her right bank gone a bit left, a nasty, spicy, blueberry patch nose translating to a balanced but expressive acid/tannin mix showing a very round red mouth tinged by both black and blue fruit that unctuously lingers, lava-like lounging, layering, but lustfully lilting until spent smiling through her finish, leaving her essence languishing in one's mouth and on one's mind... oh to dine so fine🕶 With that in mind, Lauren's SoundSide'(Chef Chris') ribeye chili with a side of Chris' bias-sliced raw asparagus - right-on! — 10 years ago

Matté

Manager The Wine Cellars

9.1

First bottle wasn't right, HP Sauce mate! Next one was stunning, wonderfully fresh fruit laced with a sweet spice, scorched earth & graphite. In the mouth you get more of the same though on the rich side, one glass wine with food. — 11 years ago

Daniel P. Drake

8.9

Wanting to try a Pinot Noir tonight I picked up this North Coast Pinot for $19.99. Looking at the beautiful ruby red color draws me in right away. The aromas a wafting over me with beautiful red fruit of strawberry and raspberry. There is also hints of mushroom and a bit of caramel. Wonderful aromas keep me wanting to just continue breathing its nuances. On the palate you get good strawberry, tart cherry, mushroom, dusty soul with a creamy texture. There is good medium acidity and smooth tannins. This pinot is a bit on the lighter side and could use a bit more complexity. That being said, this is a very drinkable pinot that I would buy again. — 11 years ago

Willie Carter

9.4

Brilliant ruby in the glass with thin edges. An absolutely stunning nose of bright red fruits, cherry cola, a dash of cinnamon, fresh herbs, and just the faintest hint of funk. I really don’t want to stop smelling this sexy thing but I should taste it. Even though I mention that funk, this is definitely far more on the elegant and sensual side of Pinot. On the palate there’s plenty to love. Lush fruit is complimented by just the right amount of spice and mild oak. Dark chocolate and herbs take you right on to the long finish of dark berries. Simply an outstanding Pinot Noir and one I want more of. — 6 years ago

Paul H

8.9

Always like tasting Syrah’s and this from Italy is no exception. This is pretty aromatic with obvious pepper tones and an vegetational characteristics. Not like floral to me but more like the smell of brush in the summertime. Odd and most likely incorrect but something I remembered from being a kid. I think it drank well. A little warm on the mouth. The berries come through and there was a touch of green pepper. Side note I had this with bulgogi and that flavor could have been an off shoot of the meal. It really went well with the meal. Overall, this is a fun bottle of wine to drink. Good price point and good with the right foods. — 8 years ago

Mark Flesher

9.4

Pours a dark, muddy maroon into the glass. The nose is dark fruit with some mushroom and funk. The entry of this wine shows more of a tobacco and fig side. A little bit sweet with almost a noticeable tannin taking hold right at the start. This one was definitely locked up but only took about 30 minutes of time to show a very intricate front. The middle of this wine is black cherry cordial, very intricate, very dark. Finished smooth, but with a sharper sweet youthful oak. Good way to start the birthday weekend. — 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. — 9 years ago

Tan Ernest

9.1

Still very young and only started opening up after an hour or so. Hardly had a nose when opened but developed fruit and leather aromas thereafter. Great balance of licorice, cherries, spice and leather. Enjoyable fruit tannins and just right amount of acidity albeit on the warm side. Overall showing great potential for a revisit after years in the cellar. — 10 years ago

Peter 0'Neill

8.9

A "nice" bottle but not much more than that. The pruney notes were just the right side of the line and it had decent acidity to balance the fruit but it was not a particularly memorable bottle of wine and not something I'd seek out again. — 10 years ago

Sophie Williams

9.5

Lovely refreshing white, on the right side of dry and fruity, with a really soft, sweet hint of apple — 10 years ago

Courtney Cochran

Sommelier/Host hiptastes.com

9.4

Let's begin with one word: FRAGRANCE. Just back from Italia, I will posit that this deep-garnet siren is just about the essence of that famed land on ones nostrils. My olfactory is pleased, greets this cuvee: *ciao*. We get right to business, where smelling is concerned: how very red tea of you, Amore. How very cinar-esque you smell today. Is that chanterelle on your breath, cracked black pepper in your hair, gravel crunching warmly under your feet? Thought so, certo. Moving right along, we address that thing essential to all dancers, composers and clothiers: STRUCTURE. Yours is on the delicious knife-edge of acidic to too-acidic, tannic to too-tannic, in both cases falling on the right side of the blade. Your alcohol level is just warm enough, not hot, and your finish is somehow cool and lingering. You are a cool cat, balanced and self assured. But wait: there's more, because we didn't talk abt your other PERFUMES leaping from the glass and traveling lovingly to my olfactory: brown spice, astronaut strawberry, cranberry, purple flower. DOLCE & GABBANA/ we have, at last, your newest fragrance: La Dolce Susumaniello. Carry on! 🇮🇹 — 11 years ago

Rob Lateiner

9.0

Great purity, just a bit taut right now. Should resolve nicely. There are some deep, leafy, earthy aromatics. Oak is judged well. This has nice freshness to it. Definitely on the rustic side. Jenna thinks it's "dirty and dusty like licking the floor of a primitive structure." It is very hot to her as well, both nasally and to drink. The wine Polaner calls blood orange on this bottling and Camus' other VV Savigny bottling. He is completely right we both agree. 85 year old vines. A solid value for the cellar. Jenna says the quality of this is like unfiltered Honest Tea to clean and bright Steaz. This is a touch more muddled at the moment with a bit of bitterness but I am confident this will clarify and integrate nicely with time. Old school for purists. Jenna says it's "minty and herbal, fennel or anise." Definitely anise/fennel. Some balsamicky older barrel aromas and also nuttier newer oak aromas, too. Good balance. This really does have some soil aromas to it. A touch hot (alcohol) right but I imagine it will cool down with some time in bottle. — 12 years ago