Take It To The Grave Wines
Equipo Navazos
I Think Manzanilla Jerez-Xérès-Sherry Palomino Fino
Sanlúcar de Barrameda was the port that Christopher Columbus set off from in 1492. Just 1 year earlier, duties on wine exports from Sanlúcar had been abolished to take advantage of English merchants desperate for new supply after the loss of Bordeaux.
It began a centuries-long romance between Sherry and English wine lovers, as immortalized in Shakespeare's Henry IV Part 2, when Falstaff glorifies sturdy Spanish 'sack' over thin Bordeaux 'claret' and Rhine 'hock'.
But the honeymoon, quite literally, was not to last. Henry VIII's divorce from Catherine of Aragon drove a wedge between England and Catholic Europe, and left English wine lovers in need of a new source once again. But Sherry fanatics wouldn't have to go entirely without. When Sir Francis Drake sailed into Cádiz and burned the Spanish fleet in 1587, he carried away 2,900 butts of Sherry - enough to supply London for years - as his most famous prize.
(This is adapted from notes for Le Dû’s Wines ‘History of Wine 1453AD-Present’ seminar, where this wine was poured) — 6 years ago
Three Rivers Winery
River's Red Columbia Valley Sangiovese Blend 2015
This is a value wine. You pour it for parties because it’s a crowd-pleaser but you don’t mind a little spillage. It’s also a versatile food pairer thanks to the acidity of the Sangiovese. The hints of oaky influence add a subtle smoke to the cherry flavor after the bottle has a moment to breath. A creative Italian take for Washington. I approve at the price point! — 6 years ago
Azienda Agricola Montevetrano
Colli di Salerno Cabernet Sauvignon Blend 2014
Clear and clean, medium intensity in color, ruby. Toasted vanilla, nutty nose, perhaps cedar. Even as I take notes, it's changing. Coconut, cedar, pine/mint with blackberries in the background. Medium plus bodied, Medium plus tannins . Medium minus acidity. I love this wine. There's a tremendous complexity to it. I know I'm missing a lot and as I said it's changing. This is my second bottle--its consistent. Perfect wine for pairing with any beef or tomato centric dish. Really enjoyable!!!
93+ points — 6 years ago
Philip Togni Vineyard
Napa Valley Cabernet Sauvignon 1992
One of my favorite Napa producers & vintages from Philip Togni.
On the nose, ripe, perfumed florals, creamy fruits of; blackberries, mulberries, dark cherries, black raspberries, raspberries, plum and strawberries on the glass edges. Vibrant baking spices; vanilla, light cinnamon, clove & nutmeg. Dark smooth spices, mocha chocolate with caramel, dark berry cola, notes of black licorice, sweet tar, forest floral, fresh tobacco leaf, just a touch of dry herbs, graphite, loamy clay and dark, fresh red florals with lavender & violets.
The body is, round, ruby, lush & full. The structure, tension, length have just tipped to the very beginnings of the waning stage but, the balance is incredible. Ripe, perfumed florals, creamy fruits of; blackberries, mulberries, dark cherries, black raspberries, raspberries, plum and strawberries on the glass edges. Vibrant baking spices; vanilla, light cinnamon, clove & nutmeg. Dark smooth spices, mocha chocolate with caramel, dark berry cola, chalky volcanic minerals with some grit, crushed dry rocks, notes of black licorice, sweet tar, forest floral, tobacco with ash, soft leather, saddle-wood, some underbrush, just a touch of dry herbs, graphite, loamy clay and dark, fresh red florals with lavender & violets. The round acidity is near perfect. The long, round, ripe, ruby, lush, well balanced finish sings on the palate for minutes.
Photos of, the Philip Togni vineyard, cellar staff-Salvador Sanchez, Philip Togni and his daughter Lisa and their barrel room.
Producer notes and history...Philip Togni was born in England and earned a degree (the Dipome National d’Oenologie) at the University of Bordeaux under Emile Peynaud. World famous Winemaker & mega Wine Consultant Michel Rolland also studied under Emile.
After his studies, Philip Togni moved to the Napa Valley in 1959. His first job was planting vines at Mayacamas.
In his career, he has been the Winemaker for Chalone, Chappellet, Cuvaison, Gallo, Inglenook and Sterling before starting his own winery.
Philip Togni was the Winemaker at Chapellet when they made one of the top wines from the 1960’s, the legendary 1969 Chapellet.
Philip Togni Vineyards were founded in 1975 when he purchased 25 acres atop Spring Mountain at an elevation of 2,000 feet. It took until 1981 to plant the vineyard. Sadly, he had to replant in the early 1990’s due to phylloxera.
The winery released its first vintage in 1983, a Sauvignon Blanc. However, he no longer produces white wine.
It took a few more years until the first Cabernet Sauvignon wines were produced at the estate. The debut vintage for Philip Togni Cabernet was the 1985 vintage. The initial vintages of Philip Togni were 100% Cabernet Sauvignon.
Philip Togni does not produce wines with high alcohol. A style from Napa that is sorely missed by me.
The style of his wines are Left bank. Left Bank wines had a big influence on his winemaking and the estate. However, if you have ever spent time looking at his labels for alcohol levels, they’re nowhere to be found.
During the 1980’s, the BATF allowed wineries to state that their wine had the alcoholic strength of a table wine, which was around 7% to 14%. For wineries that had not requested to change their labels, those wineries were not forced to provide specific percent of alcohol. If their labels remain unchanged from their label during the 1980’s, they were only required to state the wine as table wine.
The vineyard contains rocky and clay soils at 2,000 feet. Like Howell Mountain, the vineyard is well above the fog line, which allows for more sunlight and riper fruit.
The Estate is planted to 82% Cabernet Sauvignon, 15% Merlot, 2% Cabernet Franc and 1% Petit Verdot.
Philip Togni makes three wines:
Philip Togni Cabernet Sauvignon. It is aged in 40% new, French oak barrels for an average of 20 months before bottling.
Philip Togni Cabernet Sauvignon is a big, powerful, tannic when wine young. PT requires longer cellar time. It’s made from ripe mountain fruit that can easily take a 10 to 20 year to fully mature. And trust me, it is closer to 20 years of aging before it’s ready to drink.
Philip Togni also produces a second wine called “Tanbark Hill.” It’s named after a prominent hill near the Estate. Tanbark Hill is a 3 1/2-acre parcel of young vines. A very good second wine for less money.
The third wine is Philip Togni Ca’ and is sweet red dessert wine that is produced from the grape, Black Hamburgh. This grape was popular in the Napa Valley before Prohibition. Black Hamburgh is also know as Black Muscat. It is a grape variety derived from the crossing of the Schiava Grossa and Muscat of Alexandria by R. Snow of Bedforshire, England in 1850, according to my studies.
Philip Togni remains a family Winery. The estate is managed by Philip Togni (in his 90’s), his wife Brigitta Togni and their daughter Lisa Togni. In time, it is expected that Lisa Togni will take over the estate.
— 7 years ago
Rasa Vineyards
QED Walla Walla Valley Red Blend 2008
This wine will take you down a tasteful journey! Needed about 5-10 minutes to breath, but once it opened up, it was delicious. Beautifully smooth on the tongue, reminiscent of a heavier Pinot with darker cherry flavors and a nice oak balance. Medium tannins, full body and long finish. — 7 years ago
Take It To The Grave Wines
Coonawarra Cabernet Sauvignon
Delicious! — 5 years ago
Koehler-Ruprecht
Kallstadter Saumagen R Spätlese Trocken Riesling 2009
@Dominik SonaYou're the best! Walks off into the cellar, comes out carrying a massive bottle in a sleeve that could barely cover the label. I just love how ridiculous magnum riesling bottles look! I mean, we could see that it's a Koehler-Ruprecht for sure and the table shot straight to a warm vintage on the first sip (warm finish). Didn't take long for Franzi to identify the vintage and the rest of the pieces fell together subsequently (the body = spatlese, forget identifying the "R"). Guess making wines at the winery itself helps 😂
What to say about this wine? It's pretty intense, but the acidity and minerals kept it in check. Finely strung with pitch-perfect tension. This is the kind of wine that needs very little to push it over the edge into the hedonistic territory. Begs for time (like other 09's), as it's true elegance only revealed itself with air (bring on the crushed rocks and chamomile!). The nose is deep, with exotic fruit aromas, flint, toasted almond, florals, and that classic KR funk. Immense palate with lots of lychee and grapefruit, plus superb minerality with air. Creamy and long finish. Yes, the wine finishes a little warm and could be touch more focus, but it's a real class act for 09'! Power without weight, if you ask me. — 6 years ago
Hubert Lamy
En Remilly Saint-Aubin 1er Cru Chardonnay 2008
Pale to mid Lemon in colour. Funky aromas which blew off after 20 minutes Citrus aromas. On the palate citrus with pronounced minerality and acid finishing with a salty note inviting you to take another sip. I remember reading about the terroir of St Aubin which gives it a cool environment. Delicate wine. Drinking well now but will go on for a few years yet. Impressive. — 6 years ago
Jacques Selosse
Initial Brut Blanc de Blancs Grand Cru Champagne Chardonnay
Disgorged October 2010. A slightly oxidized nose that is joined by green apples, pears, and nuts. In the mouth it was like a plane on a runway ready to take off. Increasingly powerful impressions of citrus , chalk and creaminess. Great complexity and power. — 6 years ago
Château La Croix St. Georges
Pomerol Red Bordeaux Blend 1990
🥇 After my failure to take notes last time, we couldn’t resist popping another of these 1990 beauties & it definitely delivered again 😍 at €90 it’s just simply incredible for the money 👍 My favourite Pomerol Chateau for the money hands down 👏
📍 La Croix St Georges 1990 Pomerol 🔝
🏵 98 points
🍷 Opaque ruby w/ brick edge
👃 Bordeaux nasal sex of soggy earth, sooty underground 🚇, char-smoked oak, old leather, damp musty cellar, mushroom, mirabelle plums, damson compote, obliterated blackcurrant, herbs, toasted fig, bitter mocha & liquorice
👄 Med body of creamy earthy smooth silk dark plum & berry bathed in ground mocha & liquorice
🎯 Long mocha liquorice dark fruits mouth filling linger w/ a big happy smile 😍
👏 @josephjanoueix @jeanphilippejanoueix 🏆 — 7 years ago
Château Moulin de Tricot
Margaux Red Bordeaux Blend 2014
Wow good. Doesn’t need to breathe. Take it out and drink it. — 7 years ago
Domaine Tour Saint Michel
Cuvée du Lion Châteauneuf-du-Pape Red Rhone Blend 2010
My notes on this from May of 2017 still apply. Popped and poured. Drank well over two days. Immediately this wine impresses visually. Sure, the color is an expected deep garnet but what's most striking is the fact that it's never completely opaque at the core. You can just barely get the faintest amount of light to see through it. It's quite beautiful, really. The nose is initially a bit reticent but a few minutes of air in the glass does the trick and then it really begins to show off the most lovely perfume of mixed red and dark fruit; so fresh and pure with just a flash of garrigue. No perceptible heat on the nose. On the palate it's a veritable wonder of berries, Rainier cherries, black berry liqueur, and just a touch of fine white pepper. The body is perfectly proportioned and the finish lasts for over 30 seconds. In summary, this is an incredibly balanced 2010 CdP that is already hitting its prime. Personally, I felt it was really at its very best about two hours in which leaves me to believe it should be a great pop and pour for the next couple of years and potentially has the balance to be great for longer. That being said, there is no need to decant, just pull the cork, pour and enjoy the evolution in the glass. The hard part is allowing it to last for two hours and longer. It should be noted that this is dangerously quaffable wine and it wouldn't be hard to take the whole thing to the head. Might as well drink these sooner than later as I'm always a bit wary of CdP much beyond the 10 year mark, where I tend so find many of them fall apart on the palate. Perhaps others with more experience in the long-term ageing of CdP can chime in though. Absurd value at $30.
As a side note, this paired very nicely with pan fried pork savory bacon wrapped filet mignon. — 7 years ago
Egon Müller
Scharzhofberger Kabinett Riesling 2011
Continuing the 2011 extravaganza with this light Spatlese. That's right! I didn't get it wrong... It's a light Spat. Too powerful and sweet to be a kabi in my opinion, but as a Spat - Glorious! The tug and pull between sugar and acid is at a deadlock. Brilliantly balanced. The nose is spicy, herbal, floral, and very typical of Egon. The palate is crystalline. Like sucking on a piece of slate that was used to cut lime, then rubbed with mango and preserved lemons. To finish, take a bite of the juiciest peach, then lick some rock salt. The finale is long, smooth, and begs for you to take another swig. Gone in no time at all! — 6 years ago
Banfi
Brunello di Montalcino Sangiovese 2007
Dark ruby in color with a wide brick rim.
Strong nose of black plums, cherries, cloves, light vegetables, oak, light tar, dark chocolates, coffee, earth, leather, light vanilla, light vegetables, wood and black pepper.
Medium plus in body with medium acidity and nice legs.
Dry on the palate with blueberries, cherries, sweet raspberries, tobacco, spices, peppercorn, chocolates, tobacco, herbs, vegetables, wood, light cloves and tar.
Medium on the finish with fine grained tannins and tangy raspberries.
This Italian Brunello is drinking very nicely now.
Well balanced with a great mouthfeel and nice complexity. This 12 year old is peaking now.
Needs 3 hours to open up properly and show the complexity. Do take your time with it, as it is well worth it.
A very nice wine to sip on, and share with friends and talk about. Good with food as well. I paired it with a charcuterie board of meats and cheeses, and light appetizers.
Robert Parker 91 points. Wine Enthusiasts 92 points.
100% Sangiovese grapes, were aged for 24 months in Oak barrels.
14.5% alcohol by volume.
92 points.
$85. — 6 years ago
Monmousseau
Clos le Vigneau Vouvray Chenin Blanc 2016
We had Monmousseau’s sparkling Chenin last night, so tonight we are having one their still versions. The 2016 Clos Le Vigneau. This is a ripe, juicy take@on Chenin with bright acidity pinning it alll together. One of my favorite records from the incomparable @joannanewsom to accompany this tonight. Haunting & beautiful across 3 LP’s. — 6 years ago
Casanuova delle Cerbaie
Brunello di Montalcino Sangiovese 2004
The nose reveals, black & bing sour cherries, blackberries, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract and hint of plum, a fair amount of vanillin, soft limestone, whiffs of other baking spices, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals.
The body is round & full. The tannins just starting to hit a good point of softening and rounding, yet have 10 plus years ahead. The structure, tension are hitting their stride. The length and balance are just getting to near perfect form. Two years ago, this wine was not ready and is now at the place I was hoping to get. I have two bottles left and I will have another in five years. Based on that performance, another in three to five plus years more. It’s the evolution that is so much fun to follow.
Black & bing sour cherries, blackberries show more on the palate and the pork pasta bring them out more deeply, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract, cranberries and hint of plum, a fair amount of vanillin, soft limestone, nuances of volcanic minerals, soft baking spices, dark medium intensity of spice, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals. The acidy is like a fresh water river. The long finish is unbelievably elegant, well balanced with a touch more fruit than earth, polished and persists seamlessly for several minutes.
I look forward to trying this wine again as it continues to evolve and improve over the next five to ten years...should be stunning! Well made Brunello’s simply take more than ten years in bottle to even begin to amaze.
Photos of, a wide hilltop shot of Casanuova, field hand harvesting their Sangiovese, large oak fermentation cask so there is less noticeable oak influence on the wine and their sloping vines on a sunny beautiful day.
@Oenotri Napa — 6 years ago
Domaine Guion
Cuvée Domaine Bourgueil Cabernet Franc 2015
Lively Loire Cab Franc. Ripe raspberries, white pepper, and funk on the nose. Palette sees tart cranberries, overripe raspberries, cured meat/animal fat, some funky wet hay. Aftertaste is super long- minutes with red fruit and lots of cured fat/funkiness. Interesting but s bit thin and lacking some of the inorganic power to take it to next level. However at sub $20, it’s a deal if you like cab franc! — 7 years ago
Kirkland Signature
Friuli Grave Pinot Grigio 2016
Very light crisp and easy to drink. Enjoyed it by beach. A repeatable wine — 7 years ago
Château Margaux
Pavillon Rouge Margaux Red Bordeaux Blend 2005
Second wine of Margaux from a very good vintage. Still an adolescent. This would fool many blind. Very young, ripe, fresh and unresolved with loads of baking spices. At this stage, it seems more new world than old world. It going to take 10 years plus to show it’s Margaux elegance. Even after four hours in decanter. Dark currants. Ripe blackberries, dark cherries, black raspberries, black plum, strawberries pull up the rear, deep spice, clove, nutmeg, light vanilla, violets, red florals, tannins still big and fairly chewy. Cedar, tobacco, graphite, dry river stones, dark moist turned earth, leather, dry herbs/bay leaf, black licorice, caramel, dry stems, cherry cola, red licorice, fresh dark florals with violets, good acidity, big structure, tension, length but well balanced. The finish is still big, fruit driven with with strong dark rich earthy backside. @Charlie Palmer disappointing steak house — 7 years ago
Ben LaBolt
Lighter bodied Shiraz. — 5 years ago