Straw color with green edges.
Fresh Meyer lemon.
Tart and lean minaret acidity.
Long fat buster:) — 10 days ago
Celebrating the life of my father-in-law. He entrusted me with the safe keeping of his only daughter. There is no gift more precious than this in my mind. — a month ago
Popped and poured; enjoyed over the course of a couple of hours. The 2016 Pagani Ranch pours a deep ruby with near opaque core; medium+ viscosity with light staining and some signs of sediment. On the nose, the wine is developing with notes of red and black brambles, toasted coconut, dill, wood, baking spices. On the palate, the wine is dry with medium tannins and medium+ acid. Confirming the notes from the nose. The finish is long and tart. This is in a lovely spot yet, it still exhibiting quite a bit of freshness so I expect this will be quite long-lived. Drink now through 2031+. — 13 days ago
Smoked meat! — 16 days ago
I find most Nickle & Nickle pleasant but over-marketed. — 2 months ago
For Pinot, the best I had so far — 2 months ago
Bruce Phillips and his wife were pouring their 2021. Talked w/ him at length. Very nice couple.
The 2021 showed well young with room for improving with 10-25 years in bottle and beyond. It showed some evolution, wasn’t all primary. Elegant, very well balanced with excellent structure and finish. Drink 2033-45 properly stored.
The general Napa consensus on 2022 vintage will be a story of did you pick before or after the 6 days of extreme heat during the harvest window. One producer told me his would add 5% of 2023 to some of his 2022’s, which is allowed. He mentioned that he was going to add 15%. But, I think he just misspoke? Get ready for an amazing 2023 vintage from Napa. It was a cooler, not hot-hot, which was a near perfect growing season for long slow even ripening. Some say a vintage of a lifetime and others would only say exceptional.
The Saturday-Sunday Pavilion tasting at Pebble Beach Food & Wine is an excellent four hours to taste a lot wine, taste curated dishes from chefs from all over the country and meet the people behind the bottle. These short ribs were one of the top two or three things I tasted at the Pavilion Saturday. — 2 months ago
Austin Hohnke
Consistent notes. Botrytis makes itself known.
Peaking out. — 10 days ago