Eric Casias

9.3

This had about 20 minutes of air before we started. Was fun to see the wine change over the course of the evening. Comparing this to the ‘97 I had several weeks ago, I’d let the ‘08 lay down. — 7 years ago

David Brown

9.1

First and foremost, Terry and Jen Hoage make fantastic wine. This vintage is still young at this time. Lighter and more fruit forward. This will change as it ages. Determining when to open a bottle Hedge depends on your palate and preference. There is absolutely nothing wrong with drinking this now, just know it won’t be a big, deep and as nuanced Syrah. — 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. — 8 years ago

Gerald Montoya

9.2

A wonderful change of pace and every bit as interesting. A wonderful aroma of peach and tropical flowers leads the way to a delicate yet rich texture. Underripe melon, pear and peach show up front with subtle peppercorn and cooling menthe on the rear and all wrapped in a creamy mouthfeel. Stunning length. — 10 years ago

Jasmine Hirsch

Sales & Marketing Hirsch Vineyards, founder In Pursuit of Balance

9.1

I might need to change my nail polish for this one. — 12 years ago

Delectable Wine

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9.6

One of my all time favorites, the 1982 Cristal is magnificent. Fresh, nuanced and exceptionally beautiful, the 1982 remains one of the all-time great Cristals. Apricot, almond and chamomile nuances suggest the 1982 is just starting to turn the corner into its plateau of maturity. This bottle lacks a bit of excitement, but, then again, the 1982 Cristal is not exactly the sort of wine I get to taste on a regular basis, so it is possible this is not the best showing. Hopefully, I will get a chance to taste it again soon. Even so, well-stored bottles will drink well for another decade-plus. “In my opinion, 1982 is the first vintage of climate change in Champagne,” Lécaillon explains. “Sugars were higher than we were used to seeing. As a comparison, the 1981 Cristal is also concentrated, but it is concentrated by low yields. In 1982, we had high yields and elevated ripeness, meaning it was the sun that ripened the fruit.” (Antonio Galloni, Vinous, December 2018) — 7 years ago

Shawn R

9.6

Drank this with the man himself while in Bordeaux. Explosive wine and a nice change from Bordeaux Blends. Love how Steven has been able to create a blend that is a cross between Napa and Bordeaux! Well done- — 8 years ago

Aaron Pott

9.4

In front of the avocado colored trash compactor 1970's suburban kitchen. I think the cat is into the cherry jam again. Time to change the liter box. Cherry cough syrup rounds out the carnival. — 9 years ago

Ron R

9.7

Look, most of the crew came to play, as you can see. They brought the Napa cults in spades. We wanted to spoil the U.S. party, so we dropped this into the mix.
It was a change of lanes, but the Angelus was on cruise control. Different genre in relation to the Napa penis extensions, but it held its own. I suppose, as a European, I would characterize this as an intellectual wine. Donald Trump may not appreciate this... 😊 — 9 years ago

with Martin, Mike and 5 others

Vanessa Pritchard

9.1

Customers rejected this wine this evening, claiming it was "done", past its prime, and not fruit-forward enough. I decanted it to see if it would change their mind, to no avail. To me, it had a complex but reserved nose, seemed a bit wound up, and had a metallic finish. Two hours later, it was singing another song altogether, was rich, round, and graceful, with solid but velvety texture. The fruit became an unusual and unique perfume, like dried figs, vanilla, and sagebrush. The acidity was gleaming. It was a shame that a wine this pretty was so misunderstood. — 9 years ago

Doctor No

9.2

Opened for science and found it to be surprisingly open. Classic Cab/ Mer balance with unsubtle but not overwhelming oak and, a day after having a supermarket bottle of Baron de Brane with similar thoughts, makes me wonder if most Bordeaux tastes about the same, if I have a crappy palate, if we are all subject to the narcissism of small differences or all three. Thoroughly enjoyable. I feel like Guy Fieri right now. — 10 years ago

E & K G

9.3

Amazing! Can drink it right off the bat, but the change over time was great. Fruit forward and elegant finish. Lots of volume to it too. — 12 years ago

Matthew Cohen

9.2

Totally out there wine. Orange wine in stainless. Super fresh. You can feel the skins. Orange and grapefruit rind on the palate. Very fresh and juicy. Really really juicy. A hint of bitterness. Amazing change of pace wine. A great wine to have twice a year. I had it with salad and oueffs en meurette. — 7 years ago

Matt

9.3

Incredible value, punching well above its weight class. Classic CNDP character and texture, true to form and class. There’s a deal of finesse here not often seen at this price point. To me another example of Mourvedre’s place in CNDP’s future regarding climate change. Nose is ripe and confitured blackberry, roasted black plum, Provençal herbs, mocha, hot stones. Palate confirms nose; plump black fruit framed by stony minerality, garrigue, and white pepper. Underlying savory elements of meat and smoke. Tannins are assertive yet very fine, again very stoney in character. Acid is fresh, almost has a Gigondas or elevated character to it. Pure class with plenty if soul. Will develop quite well but so delicious right now. 70 GR 30 MV — 7 years ago

Delectable Wine

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9.3

Seavey makes wines endowed with real personality and character. Credit for this must go to the late founder William Seavey, who left a terrific legacy to the next generation, and Philippe Melka, the estate’s long-time consultant. Seavey’s Caravina is one of very few top tier estate Cabernets in Napa that you can buy and still have plenty of change from a hundred-dollar bill. The 2014 Cabernet Sauvignon Estate Caravina is going to need at least a few years to fully come together. Aromatically expressive and beautifully layered in the glass, the 2014 delivers superb quality and pedigree for the money. Smoke, cedar, tobacco, graphite, tar, licorice ,and dried herbs add the closing shades of nuance. Caravina remains one of the very best values in Napa Valley Cabernet. (Antonio Galloni, Vinous, Dec 2016) — 8 years ago

TM Guanciale

8.9

Fruity to start. Spicy to finish. Nice change up to the usual weeknight Cabernet at a reasonable price! — 9 years ago

Richard Steinberg

9.3

Blind. Whole table guessed Cayuse. No surprise but close. This was really funky and yummy. Fun to drink. Better with food than as a sipper. I really liked it. Probably couldn't drink it all the time but a nice change of pace. Very intellectual flavor profile. — 9 years ago

with Mike, Howard and 1 other

Erik Nordman

9.4

Midweek wine! Classic and tradional Barbaresco nebbiolo. Bright, fresh red cherry and rose, dried cranberry, anise, a bit of leather, cola, menthol freshness, and just a tad of that tar and baked clay starting to develop. Already quite aromatic, yet I can tell that it has so much room to open up still, and would age beautifully. High acid, moderate body and firm tannic structure, but the the tannins are quite fine and velvety. Elegance with power. Opened spontaneously after kind of a rough day and it's honestly just what we needed. Amazing how treating yourself with a surprisingly good bottle of wine can change your spirits! — 9 years ago

Beth Ribblett

9.2

It is always a treat to try older vintage wines and taste how the flavors evolve and change in the bottle. — 10 years ago

Dustin Basil

8.9

Nose full of oak but a pleasant change of pace. Not going to beat the price. — 11 years ago