Severn Goodwin

9.1

Nose has pear slice, orange zest, various under-ripe stone fruits, pineapple core and yellow flowers; not overly expressive at this time.

Palate has tart pineapple, orange peel, slightly chalky, yellow apple and mild barrel flavors (more new than neutral?). Decent finish, but seems a little closed here as well.

90m decant; Note to future self, check again 2022-23-ish.

Winery Notes:
"Le Clos du Château" is essentially a vineyard of approximately five hectares that sits in front of the Château de Puligny and is entirely enclosed by walls. This facilitates our bio-dynamic farming methods.

Classified as Bourgogne AOC, this vineyard is remarkably well situated in the village on the border of the Puligny-Montrachet vineyards. The deep soil, consisting of silt and clay gives the wine a lovely generosity.

+

On the Lawn at Tanglewood this evening with the the Boston Pops Orchestra. Our Conductor Keith Lockhart is leading an all John WILLIAMS program, with Mr. Williams (hopefully) sharing some of his wonderful stories to accompany the scores.

The program includes selections from..Superman, Heidi, Jaws, The Towering Inferno, Memoirs of a Geisha Oliver, Harry Potter and the Sorcerer's Stone, Olympic Fanfare & Theme, JFK, Schindler's List, The Witches of Eastwick, Solo: A Star Wars Story, The Empire Strikes Back, The Force Awakens and...Star Wars. So to say we're going to be well versed into the JW catalog will be the understatement of the evening for sure!!! — 4 years ago

Tom Kobylarz

9.3

Stuck inside and dreaming of better days abroad or just in a backyard with friends?

This wine helped me take a little escape to the island of Corsica, the home of the one and only Napoleon Bonaparte. This is one of 2 amazing rose wines from Marquiliani. This was my first Gris rose from Marquiliani and it's been a few years since I hade the regular rose.

Domaine Marquiliani is one of the top producers of wine (and olive oil & almonds) on the island and are a small family owned and operated by Anne Amalric and her father Daniel who founded the modern history of this winery in the 1950s.

Pale and watery in color, this is the "Gris" rose. Gorgeous notes of pink citrus, jasmine florals, minerals and fennel seed, no doubt from the high dose of Syrah in the blend. The wine grew tremendously in the glass and after an hour it was firing on all cylinders. Elegant on the palate with a stunning density and length on the nose. Pure and refreshing, it appealed to both the intellectual and hedonistic side of my tastes. Gorgeous, buying more ASAP!
.
- 50% Sciaccarellu, 40% Syrah, 10% Vermentino
- 2 ha of vines in schist and granite gravel with silt soils, planted 1964
- direct press rose and cold-soaked for 72 hours!!
- fermented in stainless and sees NO Malo

#marquiliani #corsica #corsicanwine #rose #rosewine #winesolutions #wine #winelover #somm #sommelier #naturalwine #vinnaturel #winegeek #winetasting #ilovewine #apexwinesolutions #instawine #winestagram — 5 years ago

Raul Puga

9.5

Wow!!! Paso in the house. Big but silt smooth — 6 years ago

with Joe

Tom Casagrande

9.3

Nose gives off sultry and low-toned scents of cracked dark stones, a note of iodine, and smoky crushed dark blackberry. Mouthfilling, soft, and with broad swaths of dark minerality. Very savory, with a clingy tactile quality. I swear, the basaltic rocks and silt in Walla Walla really do unique things to grapes grown there. So good. — 7 years ago

P A

9.2

While sharing chateaubriand with Mrs A at the Post Hotel in Lake Louise AB we asked the hotel owner to pick the pairing wine. He selected a 2014 Aalto Ribera del Tempranillo to our pleasant surprise. The following are my tasting and consuming notes. The intoxicating rainbow aromas of licorice, black fruits, coffee and leather reflect the alternating layers of lime stone, marl, chalk under the silt and clay topsoil of this stellar appellation. The weather extremes of hot days, cool nights only adds to its exceptional phenolic presentation. Aged for 18 months in oak it displays bright acidity, fine grained tannins finishing with an integration of spices, herbs, woody tones and traces of vanilla. Medium-bodied, balanced, complex layering and long legs this wine proved to be the perfect pairing. Kudos to George Schwarz for this selection. Cheers 🍷 — 7 years ago

Mickie Meinhardt

8.9

A fantastic orange, dry and strong, no silt, almond and lemon and orange and wet gravel — 8 years ago

William Paley

9.4

breakfast of champions. shells and silt. salted toast. anxious tension. butterfly limes. merengue mousse. time relevance. pain killer. — 5 years ago

with Jess

Meg Herring

9.0

Very rich umami flavors! Best with food, perhaps a stew or beef burgundy. — 5 years ago

Bonnie Chu

9.1

100% Pinot noir
Montagne de Reims
Silt, Sandy, clay soil and limestone bedrock
Dosage 3-4gr
18 months barrel ageing
Intense, full and focused. — 5 years ago

SRosa

9.1

Look: dark cherry red leather well worn Smell: lemon, brass, iron, blood Taste: Currant, tar, black pepper, cognac, silt — 6 years ago

Adam Long

9.6

Dry, earthy with lots of silt, medium-body but heavy aftertaste, a veritable tour de force on the palette. — 6 years ago

with Tara

Willem Jan Withagen

9.4

Needs a touch of water. Caramel, silt and peat on the nose. Bit pepery taste at entry, the middle nice salty/iodine peat, pleasant lasting butterscotch. Nice filming the mouth feel. Well deserved after a long day of cooking. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

I’m opening my last bottle of the 03 Larcis Ducasse after recently reading a couple of professional write ups about the wines fruit fading and to drink up. I did not find that to be the case w/ my last bottle. I found the wine to be around it’s peak form with another 5 years plus ahead. On the nose; menthol, eucalyptus, ripe; dark cherries, cherries, blackberries, plum, poached & candied strawberries, notes of blue fruits, black raspberries, cherry cola, touch herbaceous; sage & bay leaf, limestone & rich, moist, black, turned earth, crushed dry rocks, graphite, dry soil/clay with dry & fresh dark florals. The body is medium full. Tannins are 75-80% resolved. The length, structure, tension & balance are right where I’d expect them to be and are quite enjoyable. The palate is very similar to the nose. Menthol, eucalyptus, ripe; dark cherries, cherries, blackberries, plum, poached & candied strawberries, notes of blue fruits, black raspberries, cherry cola, touch herbaceous; sage & bay leaf, limestone & rich, moist, black, turned earth, crushed dry rocks, dry & very grippy, edgy minerals, Montecristo cigar, graphite, dry soil/clay with dry & fresh dark florals. The acidity is lovely and the long finish is well balanced with an even tug of war between fruit & earth with the dry earth dominate on the long set. Photos of; of their great southern exposed sunny hillside vineyard, the old craved stone entrance and Nicolas Thienpont & Stephane Derenoncourt. Producer notes & history...Chateau Larcis Ducasse began during the days of the ancient Romans, who valued the best hillside vineyards in the area. The early part of the modern era for Larcis Ducasse begins in 1893, when Henri Raba bought the Saint Emilion vineyard. After Henri Raba passed away in 1925, his wife and son Andre Raba continued managing Larcis Ducasse. His niece, Helene Gratiot Alphandery, inherited the property in 1941. She managed Chateau Larcis Ducasse until 1990. Then her son, Jacques-Olivier Gratiot took control of the property after she passed away and he remains in charge today. Chateau Larcis Ducasse remains the property of the Gratiot Alphandery family today. Prior to 2003, it had been years since the wines of Chateau Larcis Ducasse were prized by Bordeaux wine lovers. The wine had fallen out of favor, due to a lack of attention and effort. That changed in 2002 when they hired Saint Emilion consultants, Nicolas Thienpont and Stephane Derenoncourt to turn things around and manage the estate. One of the first improvements at the property suggested by them was to create a new drainage system. The next step was to change harvesting practices. Prior to 2002, the grapes were often picked too early and over a very short duration of 2 to 3 days. Now, the harvest takes place when the fruit is ripe and picking can take as long as 2 to 3 weeks. Starting with the 2005 vintage, all work in the vineyards moved to 100% organic farming methods. The 10.85 hectare St. Emilion vineyard of Larcis Ducasse is planted to 78% Merlot and 22% Cabernet Franc. This shows a slight change in the vineyard, as more Cabernet Franc has been added to the plantings since 2003. The vineyard is located just around the bend in the road from Chateau Pavie. In fact, their vines but up against each other. They are surrounded by more good producers. To the south, is Chateau Canon La Gaffeliere and La Gaffeliere, and as you move north, Chateau Troplong Mondot and Chateau Pavie. The terroir of Chateau Larcis Ducasse is a mixture of soils. The vines on the top of plateau and the slopes have a south facing exposure. At the higher elevations on the plateau, the terroir is limestone, clay and chalk soils. As you travel further down the slopes towards the terraces, the terroir is a blend of chalky limestone, marl, sand, silt and clay soil. At the base of the slopes, you find sand and clay soils. On average the vines are 35 years of age. While the older plantings were done at a vine density of 6,600 vines per hectare, as the vineyard continues to be slowly replanted, the vine density is increasing with each subsequent replanting. The new plantings are being done at 7,500 vines per hectare. They are also using budwood obtained through selection massale. The yields are kept low at Larcis Ducasse. In 2009, the effective yields were only 25 hectoliters per hectare.To produce the wine of Chateau Larcis Ducasse, the grapes are whole berry fermented. The fruit is transported by gravity flow into traditional, cement tanks for fermentation. Cuvaison takes between 25-28 days. There are no pump overs. Pigeages are conducted during fermentation. Malolactic fermentation takes place in barrel. The wine of Chateau Larcis Ducasse is then aged in 67% new, French oak barrels, which are mixed in size, between standard barrels and 500 liter French, oak casks. The wine is then aged for an average of 18 to 20 months in barrel before bottling. The production averages close to 4,000 cases depending on what the vintage gives. — 7 years ago

Meg Herring

8.9

This wine is under their Silt brand. I wish more wineries would make rosé of valdiguie! — 5 years ago

Meg Herring

8.9

Ripe juicy yellow apple. It does make me wonder why we don’t see more Chenin in CA. — 5 years ago

Bonnie Chu

9.0

100% Pinot meunier
Old vines planted between 1947-1953 in chavot and Nancy villages
Clay and silt slime, small stones, chalky sub soils
Dosage 2-4gr
Fruit, finesse and chalky and Smokey qualities
Not the most complex comparatively but still amaze — 5 years ago

Shengli Hu

9.2

Elegant and lighter expression of Garnacha from Commando G. Fresh and tart red cherry and raspberry. Dried cherries as well. Violet, rose, licorice. Compost, Brett, peppercorn, and roasted tea. Bright ruby with garnet rim. Low concentration. Medium (-) acidity, medium alcohol, medium (+) tannin. On silt, clay, and granitic sandy soils. Whole cluster fermentation, 50-60 year old vines, vinified in concrete tanks and large old foudre. Altitude: 950m. — 6 years ago

Dr. Owen Bargreen

9.3

The 2017 'Cuvée Theo' from Domaine Weinbach was aged for ten months in oak prior to bottling and was sourced from the Clos des Capucins vineyard, which is set on sandy silt soil with fractured granite. The wine shows moderate sweetness with ripe candied ginger, sweet peach, mango and apricot tones, with a racy minerality. Complex and highly gratifying now, this stunning wine will continue to evolve for well over a decade. Drink 2019-2035-93 — 6 years ago

Roberto Lartigue

8.9

SF Born and raised — 7 years ago

Cory Fierro

8.9

Deep, dark and lovely with a magenta rim.

Tight tannins that soften with air; black plums on the nose that get tart and red on the palate; violets that go from slightly dried to blossoming; lots of silt and clay on the nose that presents as a physical graininess on my tongue. This is a fantastic representative of what Bierzo can offer, and of what the mencia grape can do. — 7 years ago