Somm David T

Independent Sommelier/Wine Educator

9.1

On the nose, perfumed, candied fruits of strawberries, watermelon, cherries & Rainer cherries. Ballpark chewing gum, soft, powdery chalkiness and pink rose petals. The mouthfeel is round, ripe and fresh. Fruits are; ripe strawberries, watermelon, cherries & Rainer cherries. Ballpark chewing gum, roses petals and really like the soft, delicate, powdery chalkiness and minerality. Acidity is round, soft and mouthwatering. The long finish is round, fresh and delicious. The 2016 yield was about 1/2 of normal. Photos of; the Marasanny vineyard being harvested, outside shot of the Domaine & their stainless tanks in the the cellar as well as Cyril. Producer history and notes...Domaine Charles Audoin lies in the village of Marsannay-la-Côte. Descended from a long line of wine growers passing down from father to son, Charles Audoin took over the family property in 1972 with his wife Marie-Françoise, an oenologist by training. Located within the commune of Marsannay-la-Côte. Domaine Charles Audoin began with only three hectares but the estate has grown to nearly 35 acres with a diversity of soils. After taking over his father’s five acres of vineyards, Charles Audoin and wife Marie-Françoise developed the estate through the restoration and the purchase of new lots. Their vines are over 45 years of age on average and have a south-eastern orientation. Cyril prefers lower yields and has less intensive extraction for softer and more elegant wines. Happy Bastille everyone!

— 8 years ago

Edmond Bordelon

9.6

The Trifecta is complete with this big Cabernet Sauvignon from Howell Mountain (which is officially my new favorite appellation!). The volcanic soils of Howell make the vines struggle for nutrients and water and pack the grapes with density and intensity. Deep purple color and all the fun black fruits and a long lingering finish. This one is blended with 87% Cabernet Sauvignon and 13% Merlot. This was my favorite of the three big Hall Cabs. Given time it will be epic. — 9 years ago

with Lauren and Katherine

Christine Havens

10

From pre-phylloxera vines, Taylor's bought a small lot of only three barrels from the 1863 vintage that had been quietly resting in a cellar for well over a century—the producer had the foresight to reserve them when phylloxera swept through the region. An important wine because, as Taylor's staff pointed out, ungrafted vines no longer exist in the Douro. An incredible experience, and one that I felt lucky to have since the winery has fewer than 12 bottles remaining.

There is an incredible, concentrated sweetness on the nose; coffee, vanilla, maple syrup, and dried tobacco leaf. In the mouth, lacquered elegance, a long toffee-hued ribbon slowly unfurling, like removing a sheet from an ancient mahogany bureau, there is dust and warm wood and leather, layered against dates, dried orange skins and burnt sugar. Spiciness and minerality emerge on the finish, filtered sunlight through ancient glass and sea salt captured by time and slow evaporation. — 10 years ago

Gae Saccoccio - NdC

9.0

Ampeleia, beyond this winery in the heart of Maremma (Tuscany) there was a swiss couple: Erica and Peter Max Suter, they bought an abandoned piece of land which since 2002 has been reorganized under the protection of Elisbetta Foradori. Roccatederighi's the ancient town nearby that spread over the Metalliferous Hills. All the Ampeleia wines bear names that recall ancestral ideas and profound concepts taken from ancient Greek culture: Kepos, Empatia, Ampeleia. Biggest enemy in the wine region is an excess heat and too much sun exposure of the vines which could provides too mushy wines or some dispreferred overipe. How does Marco Tait in the vineyards first then in the cellar, fight against such an adversary? Altitude, actually three different altitudes! Ampeleia di Sopra is where they've got vineyards between 450 and 600 m.a.s.l., here's for instance, the main reason why this vintage 2004, a blend of Cab Franc, Sangiovese and four others Mediterranean grape varieties despite his twelve years behind it is still that vibrating, breezy, unbroken and savory! http://www.ampeleia.it/ — 10 years ago

Jay Miner

9.1

Big fruit up front, predominantly blackberry and currant. Long smoky finish. Better on day two, and even held up nicely on day three. — 12 years ago

Daniel P. Drake

9.9

Very dark crimson red in color. The nose is very delightful with dark juicy ripe black plum, black raspberries and hints of vanilla. This Is one expressive Tempranillo from 70 year old vines of Ribera del Duero. The juicy plum continues through to the palate and full in the mouth. At three years old the balance is pronounced. Smooth tannins and a good chalky dryness. There are good soil notes with subtle oak tones on the backend. I am pleasantly at how well made this wine is. It will only improve with age. — 12 years ago

Michael Retter

9.5

Three varietals grafted on the same 135 yr. old vines. Great structure, high acidity. — 9 years ago

Patrick Cranley

9.2

A young-tasting wine from California vines almost a century old. Jancis says it's difficult to make a smooth wine from this difficult grape that until 20 years ago was "the single most common variety planted in France." (!) Thirty-something Tegan Passalacqua has succeeded. Can it age? Dried cranberries and cedar. As the winemaker suggests, definitely decant. That funkiness upon uncorking may become even more interesting in a few years. — 9 years ago

Tom Casagrande

9.1

This ungrafted 100 year old vines Carignane is excellent. Nose has smoky dark minerally gravel and ripe black cherry fruit. Carignane can be coarse and angular, but this is deep and richly textured. Nicely tamed tannins. Not super complex, but pure and loaded with character. Will work great with stews and meaty pastas. — 9 years ago

Brian McMahon

Sales Polaner Selections

9.4

Varietal Notes: 75% Pinot Noir, 25% Chardonnay
Organic: Practicing
Vineyard: 100% estate-fruit from Ambonnay, one of the largest Grand Cru villages.
Orientation: Vineyards in Ambonnay face due south, producing a warmer microclimate for the grapes.
Soil: This area consists of pure Belemnite chalk originating from Bouzy and continuing throughout most of Champagne. This unique soil allows the vines to root deeply, retaining the ideal amount of moisture while allowing the excess to drain away thoroughly
Viticulture: The Coutiers paractice "lutte raisonnée", a method of viticulture which encourages biodiversity and soil health. Coutier ploughs, uses no herbicides and grows grass between rows.
Vinification: This wine is vinified in stainless steel, and undergoes partial malolactic fermentation to retain freshness.
Aging: Aged for a minimum of three years in tank.
Notes: This vintage blend of estate Pinot and Chardonnay, all from Ambonnay, is deep and opulent, complex yet approachable -- great restaurant wines as it drinks well right out of the gate! Disgorged 4/29/2013, 6 grams dosage. — 10 years ago

Michael Horkay

9.7

Stop buying drinking and anything else with this juice. This champagne drank like a burgundy...'m. And it was jobard like in getting better by the hour. Alk I can say is that I tasted this wine twenty times over three hours and in the end I thought I had tasted thirty different wines. It was a threesome for the palate. — 10 years ago

Paul Stefani

9.2

The 2010 is just drinking awesome now. Thirty year old vines, producing an intense and powerful wine. Packed with ripe fruit and elegant tannins. — 11 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.0

They make three cuvees here this one is from old vines 60-100 years old — 12 years ago

Somm David T

Independent Sommelier/Wine Educator

9.8

Wow. This comes from Chris's estate outside his house. It's all dry farmed. Extremely low yields. It's entire yield is only 8 barrels. The fruit is so concentrated. Featured in the photos is; Chris and my wife Sofia, grapes from the property and his olive trees on his estate. His olive trees only yield one 375ml bottle per tree. This 09 is easy to drink but it's a still a baby...easily a 30 year plus wine. Words cannot describe the nuances in this wine. The elegant beauty & beast. It's mouthfeel so big and still so inviting. Luring you in layer by layer. It's starts with baked blue fruits, dark cassis, blackberries, blueberries, black cherries, black plums, layers of asian spice, spice-box, tarry notes. The tannins big yet silky. Slightly bitty but beautiful minerals from the clay, schist, quartz, and loamy top soils. The finish so good but my thoughts drifted to think about how good it's going to be in 10 more years. Chris tells me he has to spray the vines 4-6 times a year with an organic seaweed spray to hold down the acidity. I can't wait to try this wine at 20 years of age. I'm sure it will be close to a religious experience. As many great tastings that I've done, it's hard not to say this one is in the top three. Thank you Chris for sharing your time, knowledge and these amazing wines. It was an honor! — 9 years ago

Juan Menendez

9.3

Beautiful. Classic mountain cab. Cassis, red and black berries and a long and complex finish. This is beautiful, accessible cab from their younger vines. — 9 years ago

Nicholas Browning

8.9

To me it is a little more sweet than I'm used to for Sonoma County Zin, tastes a bit more like Lodi. If $10, a steal. If $15, maybe just ok. — 10 years ago

Scott Evans

Sommelier/Owner Pago & Finca

9.4

Absolutely stunning. Complex and full of tertiary goodness we all want from excellent wine. Stoked I grabbed three cases for Pago! — 10 years ago

Roel van der Burg

Sommelier at Restaurant Entrepot

9.2

Like no other! Old Zibibbo vines planted on volcanic soil of the Pantelleria island (located between Sicily and Africa). Aromatic, lenght and grip. Skin macerated for three months in amphorae. By the way: Bini also farms capers the organic way. @Saturne — 10 years ago

with Piet, Alessandro and 2 others

Perry Riddle

9.8

Well. Hmmm. Opulent? Hedonistic? Over the top? Yes to all three. Floral nose and citrus predominant on opening. After a thirty minute decant, almond and citrus oil took over. Weighty in the mouth but exceptionally pure and has great lift on the finish. It's definitely an experience. Served with Julia Child's Chicken with Cream and Mushrooms and it was spot on. — 11 years ago

jarred gild

Head Wine Buyer Western Market

9.4

so f'n good. bottle-fermented pignoletto. read about alberto tedeschi on the louis/dressner website: "I'm just getting started: my parents have other jobs, so I'm starting from scratch! We work organically in the vineyard, and it's very important for me to work traditionally in the cellar. And even though I'm renting my vines, I'm ok with that because they produce quality grapes and I can make the wines I want to make. These are fresh wines with great acidity, that can be drank young, but can also age in bottle for quite some time. I am also proud to make GOOD territorial wine; most consider Bologna wine to be an industrial product, and most of the time they are right! I only work with Pignoletto. I drive the grapes (which are in boxes) to the cellar in my van. I then do a direct press; Pignoletto is thick skinned and very tannic, so it's important to be gentle. After that I leave the juice outside overnight, then I rack it to stainless steel. The natural fermentation begins, then nothing! After three of four days, I re-rack the wine back to old oak barrels, where they stay on the lees for 12 months. That's for the Bellaria. For the frizzante, the fermentation and aging is in stainless steel (almost a year). I take a bit of must (which hasn't fermented) I've kept in the fridge, and add it to the still wine, then I bottle. The sugar of the must then begins the refermentation in bottle. It's a really typical way of making wine in our region. In Emilia, we are not famous for rich, big wine. We are country folk! We make easy, drinkable wine made to enjoy in the moment." — 12 years ago