Sipping Fine Wine

9.0

Vines planted on steep marly limestone slopes. Medium Ruby with aromas of red fruits and mineral notes. On the palate flavors of raspberry and cherry with herb citrus notes. Full ripe tannins, medium+ finish, balanced acidity, good structure, ending with zesty wet stone and pepper spice character. Should age for next 5-7 years. — 4 years ago

Jay Kline

9.3

We opened this bottle late on Friday night and poured off a small glass to see what we were working with. As I suspected, far too young with loads of energy, rolls of baby fat and frankly, not very well behaved. So we pressed the cork back in the bottle and figured we would try our luck the next day when my parents stopped by for a socially distant glass of wine to “celebrate” Easter together. I’m so glad we waited. Twelve or so hours of slow-ox made a huge difference. While it was still very primary, it was much more enjoyable showing a strong core of dark berries, tobacco, leather, coffee and baking spices. But again, where Seavey really excels is texture and sense of place. To be expected for mountain fruit at this age, the tannins are firm but reasonable and there is such lovely acid that screams Howell Mountain. I have no doubt this will have a very bright future! In my mind, Caravina is probably the greatest “second” wine in Napa. This is Seavey’s 19th and latest vintage of Caravina. After an extended drought, 2017 began with torrential rain that flooded the valley. The fruit comes entirely from steep hillside blocks on the estate and is otherwise made in the same fashion as the Grand Vin. If you’re going to drink one now, I highly recommend a lengthy decant as these are easily 10 years away from their best. — 5 years ago

Matt Sterr

9.3

Stunningly good cool climate SB. Crystalline and pure, zippy and intense minerality. Great weight, styled like a classic Sancerre or Pouilly Fume. Long elevage. Chestnut and acacia. Vineyards sit on the slopes above apple orchards. Very steep terrain. Phoenollically ripe. Delicious. — 6 years ago

Anna Sangiacomo

9.4

This Steep hillside vineyard is planted 2 miles from the cool Pacific Ocean. Aromas of wild raspberry & rose petals. — 6 years ago

Al Shikoh

9.3

Lemon yellow with aromas of lemon, grapefruit peel, white peach, acacia, and almond. Full bodied a creamy texture and ripe fruit which is balanced by good acidity and minerality. Sourced from vineyard with steep, rocky slopes from 1,200 to 1,700 feet elevation. Barrel fermented with native yeast then aged on the lees in French oak for 11 months with weekly bâtonnage. 14.8% ABV. $95. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

2010 was a very good vintage in Rhône. Rostaing is a well know producer with people that know and drink Northern Rhône wines, not so much with others that do not. The Ampodium is the entry level into Rene & Pierre Rostaing wines. It is a blend of 13 vineyards in Northern Rhône. They are simply one of the very best producers in the region. I spent an afternoon with Rene & his son Pierre tasting in the their cellar and in their La Landonne vineyard as shown in the photos. The 2010 is drinking beautifully with many good years ahead. On the nose; ripe & slightly stewed/baked fruits of; blackberries, dark cherries, strawberries, creamy raspberries, stewed plum, black raspberries, cherries, steeped fruit tea, dry crushed rocks, iron pan, some white & black pepper, bacon fat, grilled savory meats, pork, black licorice, black cherry cola, decayed & fresh red florals with violets. The body is round and medium full. The tannins round, still a little chewy & around 55% resolved. The length, texture, tension and balance are in near perfect harmony. The fruits are; round, ruby & ripe; slightly stewed/baked fruits of; blackberries, dark cherries, strawberries, creamy raspberries, stewed plum, black raspberries & cherries. Steeped fruit tea, dry crushed rocks, chalky minerals, iron pan, coffee grounds, spice, some baking spices w/hints of vanilla, white & black pepper, drying blood, dry herbs/bay leaf, dry stems, moderate levels of bacon fat & pork, grilled savory meats, black licorice, black cherry cola, decayed & fresh red florals with fresh violets for days. The acidly is round and dripping. The long finish is plush, velvety delicious and lasts & lasts. In good vintages, I would put this in blind with the best of of the best new world wines from any vintage that many love; SQN, Booker, Saxum, Alban, Cayuse, Horsepower etc.. I’d bet most of you would pick it over these producers that cost much more $$$. It’s simply one of the best pound for pound wines/producers for this varietal. Especially, for the $$$. Wow, what a wine for the $. $55 upon release. Photos of; Winemaker Pierre Rostaing and our group in their La Landonne vineyard, the small sign that barely identifies their Estate, an example of the Quartz mineral that runs throughout their La Landonne vineyard and the view back onto the river from the top of the very steep La Landonne Vineyard. Producer notes and history...Rene Rostaing produced their first wine in 1971. However, it took almost three decades before wine became a full time occupation for Rene Rostaing. Domaine Rene Rostaing came about through marriage. The wife of Rene Rostaing was the daughter of the famed Cote Rotie grower, Albert Dervieux, and the niece of Marius Gentaz-Dervieux who gave Christine the vineyard land that became the Northern Rhone estate for Rene Rostaing. Through inheritance from Albert Dervieux Thaize (his father-in-law) who retired in 1990, and from Marius Gentaz Dervieux, his uncle, Rene Rostaing expanded his holdings, giving him some of the best terroir in Cote Rotie. The new vineyard land was basically 3 small parcels in the La Landonne, Cote Brune and Vialliere lieux-dits. This initial expansion from his initial tiny parcel, allowed Rene Rostaing to change careers and become a full time vigneron. Since 2007, the estate has managed by Pierre Rostaing, (son) of Rene Rostaing. Currently Rene Rostaing owns 7.5 hectares of vines that is spread out among 20 different parcels located in 14 locations. Perhaps the most celebrated vines of Rene Rostaing are the 1.6 hectares of vines they own in the La Landonne vineyard (photo). On La Landonne, the vines are more than 60 years old. Some vines are even close to 100 years of age! Those are his largest holdings. The smallest vineyards of Rene Rostaing are located on Cote Blonde. Rene Rostaing also has vines planted in; Fonjean, La Vialliere, Le Plomb, Bouchare, Leyat, La Roche and La Tupin. Their oldest vines are more than 70 years old and are used for Rene Rostaing Cote Blonde. The majority of those plantings are on the steep hillsides with mica, schist and rocky soils. 25% of those vines are closer to the bottom of the slopes and on the flats. Rene Rostaing remains a traditional Cote Rotie producer who is not among the last to harvest. His wines are aged using very little new, French oak barrels. On average, Rene Rostaing Cote Rotie are aged in about 10% new French oak barrels. Rene Rostaing produces 4 different Cote Rotie wines. Rene Rostaing Ampodium, which was previously known as Rostaing Cuvee Classique, is a blend of 13 sections of different vineyards, but it does not include their best holdings on La Landonne or Cote Blonde. The fruit for Rene Rostaing Ampodium has at least 40% or more of the stems removed and run between 12-13.5% abv. The wine is usually made from 100% Syrah and is aged in an average of 15% to 25% new, French oak barrels. The amount of new oak can be less, depending on the character of the vintage. About 1,750 cases are produced each year. The wine is no longer called Cuvee Classique, the name was changed to Rene Rostaing Ampodium with the 2009 vintage. Rene Rostaing La Landonne comes from a terroir consisting of sands with iron oxide and traces of quartz. This wine is always produced from 100% Syrah. The grapes are partially destemmed, with about 10% to 20% of the stems removed, depending on the vintage. There are vintages when no destemming takes place. The remainder of the grapes are whole bunch fermented in stainless steel vats. Rene Rostaing is not a believer of using too much new oak for the aging, which on average uses 10% new, French oak barrels and the remainder of the harvest is aged in demi-muids (600 liter) and French oak barrels. This wine is like most wines from La Landonne, masculine and meaty in character, requiring at least a decade to soften and develop. On average, Rene Rostaing La Landonne produces less than 600 cases depending on what the vintage delivers. Rene Rostaing Cote Blonde is perhaps his best. It’s produced from a blend of 95% Syrah and 5% Viognier. The grapes are co-fermented. The vineyards is planted in the region call Arzel. Arzel is a poor, mineral laden soil with deposits of Silex and Mica on a steep hillside. The vines are more than 50 years of age. The grapes are partially destemmed…35% to 50% of the stems are removed. The remainder of the grapes are whole bunch fermented in stainless steel vats.
The remainder of the harvest is aged in demi-muids. This one is the hardest to find and most collectible of all their wines. In fact, they only produce close to an average of 350 cases of Cote Rotie in most vintages. Rene Rostaing Cote Brune made its debut with the 2013 vintage. The vines were once part of the holdings of Marius Gentaz, which eventually passed to Rene Rostaing. Rostaing replanted those vines in 2000. Made from 100% Syrah. — 7 years ago

Martinez

9.1

One of Domaine Mas Blanc’s three single-vineyard wines, Les Junquets comes from a steep west-facing terraced parcel in Collioure – an appellation Mas Blanc’s André Parcé greatly contributed to establish in the 1970s. Blend of 90% Syrah, 5% Marsanne and 5% Rousanne vinified together and aged in old Bordeaux barriques for one year. Complex nose, with aromas of dark fruit (prunes, cassis), coffee and savory, smoky character. On the palate, it is balanced, with flavors of cherries and chocolate. Long finish. — 5 years ago

Sipping Fine Wine

9.0

Had this about 10 months ago, still very nice. Located halfway up the hill dominating the principal valley of Barolo, supported by steep slopes lined by orderly vineyards, lies the 15th century Abbey of Annunziata. Dark Ruby with ripe berry fruits and pepper spice. On the palate cherry and strawberry, some spice, well balanced with savory chewy tannins on a medium finish ending with mineral notes. Great value. Tasting Sample. — 6 years ago

RJ Stefanski

9.1

(Tasted November 2019)
Not your uncle’s Pinot Grigio. Full bodied and luscious with ripe orchard fruit, minerals, and enough structure to keep evolving in the cellar. This was a fun left field bottle to share with wine geeks at thanksgiving. $40

More info: 25 year old vines in heavy clay soil. Pluris vineyard is steep with only one row of vines per terrace for maximum exposure. — 6 years ago

Gerardo Suro

9.0

From steep mountain vineyards in northwest Spain. Earthy and seductive with a rustic quality that shouldn’t be ignored. Drink now and don’t delay. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

So, what do you have after a two-hour 2016 Bordeaux tasting marathon? Answer, a 2005 second wine from a very good vintage and what we recognize as a 1st Growth producer even though it’s not with a choice steak from Alexander’s Steakhouse.

This 05 Petit Cheval is not its little brother but, it’s a close relative.

The nose reveals, ripe, ruby; blackberries, dark cherries, black raspberries, stewed black plum, blackberries, plum and baked strawberries. Sweet tarry, anise, graphite, burnt charcoal, limestone minerals, wet clay, crushed dry rocks, touch of pepper, dark berry cola, herbaceous notes, pine sap, eucalyptus, bay leaf, steep black tea, dark red, withering flowers with violets.

The body is; full, round, ruby and lush. The tannins are well rounded with firmness. There is still one to decades of life ahead. The structure and tension are still a teenager. The length & balance just starting to live up to what it can be. Ripe, ruby; blackberries, dark cherries, black raspberries, stewed black plum, blackberries, plum, baked strawberries with creamy raspberries haunting the palate. Sweet tarry, anise, graphite, burnt charcoal, limestone minerals, wet clay, crushed dry rocks, touch of pepper, dark berry cola, dark chocolate, light caramel, liquid mocha, light medium spice, herbaceous notes, pine sap, eucalyptus, bay leaf, steep black tea, fresh tobacco, moist clay, dark rich turned earth, dark red, withering flowers with violets. Beautifully round acidity. The glorious, sexy, full, ripe, lush, elegant, extremely balanced finish is delicious and persistent for minutes.

Photos of, the 2016 UGC banner for the US, the old Chateau Cheval Blanc, their newer modern wine making facilities and my Bone in NY Strip with Wasabi Potato Purée. 😋 — 6 years ago

Justin Hansohn

9.1

Not sure. I think Lato's juice is a bit steep. Definitely not in the value side of things here but still delivers pretty good flavors — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

On the nose, baked & slightly liqueured fruits of; lots of blue fruits, plum, black raspberries, raspberries, underbrush, saline, violets, and dry brown top soil. On the palate, concentrated blue fruits of; boysenberries, blueberries, olallieberries. Stewed plums, black raspberries & raspberries. They are in a liqueured syrupy state. The tannins are silty. Wild berry cola/licorice, underbrush, touch of vanilla & caramel, loamy dry soils, steep fruit tea, dry stones, liquid violets & the acidity pours over the palate. The rich, thick, fruity finish doesn't stop. It's drinking very nicely but likely peaked a year ago. However, still a nice example of how well his wines age. Photo tour of our April visit to Noon Winery. Winery, estate vines, open top fermenter and Drew Noon pouring our tasting. He is a very down to earth/salt of the earth guy. Thanks again for all the time you gave to us. @ Gary Danko with Filet and chocolate soufflé. — 8 years ago

Matt

9.3

Surprised how this steep/rocky site can produce such a beautifully delicate wine. Nuanced yet offering considerable depth and complexity. Meyer lemon, lime curd, honeydew, kiwi, gooseberry, meringue brûlée, lemon balm, chervil, tarragon, wet and crumbled limestone, pink sea salt. — 5 years ago

Sipping Fine Wine

9.1

Had the ‘16 about a year ago, tried again. For more than 4 decades, the Chappellet family has been crafting wines from fruit cultivated on steep, rocky slopes of Napa’s Pritchard Hill. Aged 8 months on French oak, (33% new) in its lees. Aromas of ripe stone fruits, citrus, honey & oaky scents. On the palate layers of fruit, apple, lemon & peach with balanced acidity & gentle toasty oak. Long smooth finish ending with fruit and oak tones, a bit creamy. Very well done. A joy to drink. Still tasting great! — 5 years ago

Stephen Redenbaugh

9.2

Local blend of Vermentino and Biancolella grown on steep terraces and fermented in stainless. Sea spray, lemon zest and almond. Wowser acidity and long, lingering finish. Perfect with morning caught red snapper. — 6 years ago

Rick Baraff

9.1

Nice, nice. Thought it might be a muddling, middling venture at such a steep price at a nice restaurant, but after being a tad fruity on opening, turns out really solid, balanced nicely minerally dinner pairing with some character. Enjoyable. — 6 years ago

Jake Hajer

8.9

Beautiful and unique SB. Super low yield vines. Spends 2yr in oak. All that the Cali style of SB can be. Hazy. Macerated Brown summer grass. Tamarind. 90$ for an SB seems pretty steep. — 7 years ago

Bryce Wiatrak

9.5

Marco Abella's top Priorat wine actually leads with Cariñena before Garnatxa, with David Marco asserting that Cariñena is the more powerful and more mineral of the two grapes. Rocky, craggy and saline, the wine's savory edges mimic the steep terraced slopes from which these wines are born. The 2012 Clos Abella finds a concentrated pillar of kalamata, prune, rosemary, smoke, and other flavors evocative of the Mediterranean coast. Stoic and lengthy, the wine has many stories yet to unfold. — 7 years ago

Martin Mills

9.2

It's fair to say I underestimated this wine, despite the relatively steep price tag, opening it on a nondescript Wednesday evening. Darker in colour than the typical Otago, on the nose it gives up ripe red and black fruit, lots of sweetness and a lovely subtle hint of oak and some salinity/minerality in keeping with the region - one of those wines you could sniff away at all night. The palate is poised and mid weight with silky tannins and lashings of complex fruit flavours - rhubarb, black cherry, moving into more earthy and mushroomy notes. Long finish that is both intense and fresh at the same time. Very impressed with the integrated and harmonious character of this wine — 8 years ago