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

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

Mickie Meinhardt

8.9

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

Andrew Young

9.5

HUGE wine; Super jammy; heavy tannins; Decant for 2 hours; Lots of silt. — 8 years ago

Bradford White

9.4

Home-juice in Oz. Do not drink this until it has been properly decanted. Swiss rose hips, ocean spray and kaffir lime. The palate on this wine is explosive and practically percolative. The flesh you glean from this wine is appropriate while all the sand and silt seems to coalesce into a pure and crystalline offering. — 9 years ago

Matthew Steilen

9.0

The perfect follow to 6-hour faculty meeting. Stone, silt, chalk, lemon, pear. And ALCOHOL. — 10 years ago

Nicholas Livingston

9.6

Concentrated Chehalem Mountain Riesling from the single vineyard "Nicholas" comprised of silt on basalt that winemaker Bill Hooper credits for its thick skins and potency. Fragrant and exotic with a glorious spice I've never had this side of the Vosges. Another cracking wine from this upcoming winegrower handcrafting Riesling in this superlative category in which the fruit is in the best condition and every step of the craft is minimal but the most mindful. I am a thorough fan. — 10 years ago

Elizabeth Smith

9.5

It's been nearly a year since I first tasted this wine, but I immediately remembered why I loved this Albariño as soon as it coated my palate. It's pale straw in color and crisp, screaming summer all the way from the tip to the back of my tongue. I'm almost afraid my words won't do it justice, but there's an immediate impact of stone fruits, lemon, and salty minerality that crash together on the palate like ocean waves at high tide. It was this salty minerality that immediately made me think, "I am drinking the fruit and soil of the Galer Home Vineyard in Chester County." From the winery's tech sheet, it's absolutely the soil - Manor Loam and Glenelg Silt Loam Series - along with gift of former winemaker, Catrina North, that makes this a stellar example of Chester County, Pennsylvania wine. This was a gift from owners Brad and Lele Galer. Available at the winery for $35. http://www.galerestate.com/ — 10 years ago

Patrick Sullivan

Western Mountain Regional manager estates division of Jackson Family Wines

9.9

Supple and elegant. A silt quality....in a good way — 11 years ago

Richie Mello

9.0

This is an honest to god Côtes du Rhône! Bright, balanced and original. Hints of dry silt besides earthy mushrooms. Such a breath of fresh air. — 11 years ago

Jonathan Lipsmeyer

9.3

60% Sangiovese, 20% Ciliegiolo, 20% Syrah, vines 4 - 20 years, clay and Limestone and Silt with Galestro rocks. WOW this is fantastic. Light and perfect. The Syrah only accentuates the Sangiovese to my mind. This does not feel tired in any universe; it's pretty perfect. It does have some chocolate and rust, but there's so much bright fruit it's alive and fresh. Nose initially has waxy, B vitamin component, then goes slightly plummy followed with a big whallop of strawberry; leads to big pomegranate and leather on the palate. Goddamn I love old school Sangiovese. — 12 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

Daron Watson

9.4

a gorgeously pure jewel ~ floral w violets on the nose, raspberry, cherries, kirsch, plum, slightly savory, slightly herbal, a faint licorice & botanical note, and a dusty silt-like finish ~ paired deliciously w roasted butternut squash, pancetta, maple syrup & sage on baguette for an autumn lunch — 10 years ago

R Bl

8.9

2014. Lemon pulp, juicy grape skin bite, pineapple, marjoram? Very nice tropical-style alb. — 10 years ago

Daron Watson

9.1

out of the gate I was 8.8 ~ though medium bodied upon entry, strong tannins quickly subdued the subtle fruit ~ but given an hour of air the blackberry liqueur and cassis flavors gained intensity and integrated more w the silt-like tannins — 10 years ago

with Aaron

David Flores

10

This is a mild and light versatile wine that would be well paired with just about anything. There was very little, if any, silt. Wow, this was simply delicious! — 11 years ago

Shana Wall

10

#LeCombal #Cahors #2009 100% #Malbec #Biodynamic #SingleVinyard #QuartzPebble & #Silt #Soil #Unfiltered Lightly #Spicy, #BlackPlum #Smoke #SaltyMinerality super #Elegant & Gets better & better as you drink after opening. #DecantThis #Love #SeaGrapesWineShop #WestVillage — 11 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

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

Neal Schaffer

9.1

@delectable This is a Texan, not a Californian; Texas High Plains AVA to be exact. I'm speechless after this effort... insane character and uniqueness. Has it's own definitive style without losing the soul of Sauvignon Blanc. This is straight up radiating with energy.

My girl wanted in on this review. She's got a way with words that is one in a million 😜 So, here is our combined effort:

"Now featuring: The Green Elixir. Wisps of kiwi swiftly enter the nasal passage on command. Over-ripened sweet cantaloupe charges through leaping over fresh Bosc pears. Similar to walking through a field of freshly cut grass on a midsummer Sunday morning. Upon walking through the renewed grass, you will come across loamy soil, enveloped with sandy silt. Dandelions magically pop up along the adventurous route dancing lazily in the breeze.

Taste consistently bathes, not lingers, but bathes on the palate. Anyone ever kiss a lime rind? Experience it now with The Green Elixir. Sour, yet makes you yearn for more. Granny Smith apples frolic throughout the tastebuds. Heading towards the end of our adventure, straw begins to make an appearance and wants to join in the fun. At the peak of the completion of our endeavor, a special herb comes out to play. Lemon Basil pleasantly surprises you to make sure your finale is more than grand.

*Medium-plus acidity and Medium-minus body

💚🍏🍐🍈🥝🌿🌳🥂"

@Dana Dungan You're are truly one in a million. PIC all the way.

@nakedwines @texas
— 8 years ago

with Dana

Chris Petrucci

10

So good. Like silt smooth — 9 years ago

Edward Emmett Keenan

9.1

Evolves in the second day. Smooth like a cream-cake; bottom silt gives it a, well, earthy taste--the dregs are like the sweet smell of a campfire at the end of the night when you're about to go back to your tent. — 10 years ago

Robert May

9.3

My 3-year old daughter has an uncanny ability to take one sip off a just opened bottle of water and hand it back to me with a mysterious cloud of silt of indeterminate origins floating in it. When I first grabbed a bottle of this IPA and saw a similar manifestation, I momentarily recoiled in disgust. Fear not IPA fans. Tis nothing but a flesh wound. (Actually, a little silt, but I've been desperately trying to insert a Monty Python reference since I joined Delectable.) This wonderful beer has a very crisp bite with over hopped nose. Very similar to a Hop Stoopid but just a tad cleaner start. Yeah, figure that one out. — 10 years ago

Elton Nichols

Cellermaster at Canlis

9.3

Dark fruit, firm but gentle tannins and pronounced minerality of hard stone and alluvial silt. Very impressive, modern and clean winemaking.

Otazu is one of just fifteen estates in all of Spain to be granted Vino de Pago status, one of only three in Navarra and the only one in Valdizarbe. — 10 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.4

This is made from three different Ava's 3 soul types ocean glacial silt and volcanic — 11 years ago

Patrick Sullivan

Western Mountain Regional manager estates division of Jackson Family Wines

9.5

Beautiful almost subtle silt like quality. Great fruit — 11 years ago