Two Roads Wine Co.
Enfield Wine Co.
Haynes Vineyard Syrah 2014
Two Roads Brewing Company
Lil' Heaven Session IPA
Starting my afternoon with a gentle session IPA while I hope all my flights go as planned today. Love necessary travel during snowstorms...👎
Malty grapefruit, yum. 4.8% ABV — 6 years ago
Maison La Belle Vie
Petit Verdot
Drinking local in the Grand Valley AVA (Palisade CO). Such a fun place to visit....wineries on bike, exceptionally lazy today so electric assisted (like a golf cart on two wheels). Colorado has a lot of mediocre wine but Petite Verdot has been an exception. Dark fruit, oaked, old world feel. Surprising. — 7 years ago
Shortridge Lawton
Madeira Boal 1861
Back in February I went along to a Madeira tasting hosted by The Food & Wine Society, New York. Entitled Two Centuries of Boal, the wines were from the cellar of Andrew Jones, who is quite the authority when it comes to Madeira.
We kicked off with the 1861 Boal from Shortridge Lawton & Co (which became part of the Madeira Wine Association). With Madeira, the key thing is how long it aged in barrel. Once it is in the bottle, the aging stops. So had the 1861 been bottled in 1871, it would still be a 10 year old Madiera. This wasn't the case here. Instead Jones tracked its bottling to sometime after 1965.
Such long aging did well for this wine. While 1861 was considered a poor vintage at the time, this Madeira was stunning:
Brown with yellow rims. Rich on the nose with caramel and raisins. Incredible richness on the palate, with an intense burst that sustains. Faded sweetness with dried fruits and sandalwood, and especially dry on the finish, that seems to go on forever with evolving complexity. Gorgeous. A beyond rare treat. — 7 years ago
Bedrock Wine Co.
T'n'S Blocks Hudson Vineyard South Syrah 2014
One of two bottles I have; a beauty! Deep, lush, floral, bacon, iron, currant; huge tannic structure but approachable and delicious now. Popped in anticipation of our upcoming visit and tasting at Bedrock Vineyard. — 7 years ago
La Jota Vineyard Co.
Anniversary Release Cabernet Sauvignon 2004
After two days recovering from WNH (not sure I’m really recovered), I’m ready to drink again. This just recently arrived so decided to give it a go. Glad I did - this is beautiful. Perfectly aged and drinking phenomenally well right out of the bottle. The nose offers loads of cassis and red fruit which mirrors the palate. Super soft tannins and medium bodied. Parker gave it a 90 which is ludicrous. This wine is GREAT. — 8 years ago
Enfield Wine Co.
Pretty Horses California Tempranillo Graciano 2017
A nice wine. Smooth, good tannins. Opened up two! — 5 years ago
Château Brane-Cantenac
Grand Cru Classé en 1855 Margaux Red Bordeaux Blend 2005
This is the first 2005 I’ve opened that was truly impressive this young. It’s untypical for most Margauxs. Bright mid red fruits on the palate with elegance and dripping acidity. Impressive bottling!!! Wish that I had bought a case in futures vs. four bottles. FYI, I never buy more than 6 bottles of almost anything.
The nose reveals, ripe; dark cherries, blackberries, black plum, black raspberries, strawberries, cherries, baked plum, high glass blue fruit hues, dry cranberries and pomegranate. Vanilla, light cinnamon, hint of clove, dash of nutmeg, pinch of white pepper, very dark, rich soil, limestone, pee gravel, cherry cola, fruit tea, black/red licorice, dry top soil/clay, a faint whiff of mint, some red fruit liqueur notes, bright red florals, blue flowers and fresh dark and fresh slightly withering florals.
The body is medium to just barely pushing full. The tannins are well rounded, soft and a bit dusty. The wine gently glides beautifully over the palate. The red fruits shine. Dark cherries, strawberries, cherries, pomegranate, blackberries, black raspberries, plum and blue fruit hues on the long set. Vanilla, light cinnamon, hint of clove, dash of nutmeg, very dark, rich soil, limestone minerals, pea gravel, some crushed dry rock powder, cherry cola, dark fruit tea, black/red licorice, dry top soil/clay, a faint whiff of mint, some red fruit liqueur notes, used leather, saddle-wood to light cedar, light cigar with ash, bright red florals, blue flowers and fresh dark and fresh slightly withering florals. The acidity is like a rain shower. The structure, length, tension and balance are magnificent. The long, elegant, well balanced, polished finish is delicious and goes on and on. This wine has really hit its stride, yet will continue to improve for another 10 years and perhaps beyond. After two hours in the the decanter, the wine put on weight and showed more dark fruits on the long palate set.
Photos of, Chateau Brane Cantenac, Owner Henri Lurton, field-hand doing the back breaking work of picking and their oak vat room.
Producer history and notes...Chateau Brane Cantenac started out in the early 17th century. At the time, the small estate was known as Domaine Guilhem Hosten. The vineyards and estate was developed by the owner in the late 1700’s by the Gorce family.
Their wine was so highly regarded back then, it was one of the more expensive wines in all of Bordeaux, selling for almost as much money as Brane Mouton. This is interesting because of who went on to buy the vineyard in the 1800’s.
The Baron of Brane, also known as “Napoleon of the Vineyards”, purchased the chateau in 1833. At the time of the sale, the estate was called Chateau Gorce-Guy. To get the funds to purchase the Margaux vineyard, the Baron sold what is now called Chateau Mouton Rothschild, which was at the time of the sale, known as Chateau Brane-Mouton.
In 1838, the Baron renamed property, taking his name and the name of the sector where the vineyards were located, calling it Chateau Brane Cantenac. The chateau later passed to the Roy family, who were well-known in the Margaux as they owned Chateau d’Issan as well.
Jumping to the next century, in 1920, the Societe des Grands Crus de France, a group of merchants and growers that owned several chateaux located in the Medoc including; Chateau Margaux, Chateau Giscours, and Chateau Lagrange in St. Julien, purchased Chateau Brane Cantenac.
Five years later, M. Recapet and his son-in-law, François Lurton, took over Brane Cantenac along with Chateau Margaux. Lucien Lurton (the son of François Lurton) inherited Brane Cantenac in 1956.
Today, the estate is still in the hands of the Lurton family. Brane Cantenac is currently owned and more than ably managed by the capable, Henri Lurton.
After being given the responsibility of managing Brane Cantenac, it was under the direction of Henri Lurton that large portions of the vineyard were replanted. Vine densities were increased, the drainage systems were improved and the plantings were also, slowly changed to their current plantings.
The 75 hectare vineyard of Brane Cantenac is planted to 55% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc, 5% Carmenere and .5% Petit Verdot. Carmenere was used for the first time in the 2011 vintage. The Petit Verdot was planted in 2008. 2017 is the first vintage where Petit Verdot was added to the blend.
The 75 hectare Left Bank vineyard of Brane Cantenac is essentially unchanged since it earned Second Growth status in the 1855 Classification of the Medoc.
At least that is the case with the 45 hectares used to produce the Grand Vin of Brane Cantenac. Those 45 hectares are planted close to and surrounding the chateau. Those vines are located just in front of the Cantenac plateau and are the best terroir that Brane Cantenac owns. This parcel is the heart and soul of their wine.
They have other parcels, which are further inland, but much of those grapes are placed into their second wine. Those additional hectares can be divided into 3 main sections.
Behind the chateau, they have 15 hectares of vines on gravel and sandy soils. They have 10 hectares across the road with sand, gravel and iron and a 13 hectare parcel with gravelly clay called Notton, which is used for their second wine. More than vineyards, the property maintains beautifully, manicured gardens and verdant parkland.
Today, more than 25% of Brane Cantenac is farmed using organic farming techniques. It is expected that over time, the amount of hectares farmed with organic methods will be increased. 12 of those hectares are farmed using biodynamic techniques as well.
3 hectares of vines they own in the Haut Medoc appellation are planted to white Bordeaux wine varietals due to the the cooler terroir in that part of the appellation. The soils are gravelly clay. The vines are planted to 80% Sauvignon Blanc and 20% Semillon.
Chateau Brane Cantenac is vinified in a combination of temperature controlled, traditional, 22 oak vats, 18 concrete tanks and 20 stainless steel vats that vary in size from 40 hectoliters all the way up to 200 hectoliters, which allows for parcel by parcel vinification.
40% of the fermentation takes place in the oak vats. The oldest vines are vinified in vats that are selected to allow for separate parcel by parcel vinification.
The younger vines are vinified more often together in the same vats. However, the Carmenere and Petit Verdot are entirely micro-vinified, meaning that those grapes are completely vinified in their own barrels, using micro-vinification techniques. This takes place with the Carmenere and Petit Verdot because the amount of grapes produced is so small. Some vats of Brane Cantenac can be co-inoculated, meaning they go though alcoholic fermentation and malolactic fermentation simultaneously.
Malolactic fermentation takes place in a combination of French oak tanks and barrels. The majority of the Grand Vin goes through malolactic in barrel. The wine of Brane Cantenac is aged in an average of 60% new, French oak barrels for 17 months before bottling. The initial 2 months of aging is done with the wine on its lees, which adds more depth to the wine.
There is a second wine, Le Baron de Brane. The use of a second wine at Brane Cantenac is not new. In fact, previously, the second wine went under the name of Chateau Notton, which took its name from one of the main parcels where the grapes were planted. There is a third wine, Margaux de Brane, which is usually Merlot dominated.
Production of Chateau Brane Cantenac is about 11,000 cases per year depending on weather conditions. — 7 years ago
Bedrock Wine Co.
Weill A Way Vineyard Exposition Two Syrah 2013
@Paul Treadway again thank you for being so generous. — 8 years ago
Craft wine Co.
Minimus RedWhitePink Willamette Valley Rosé Blend 2016
On the Lawn at Tanglewood this afternoon with the Boston Symphony Orchestra. Our conductor Andris Nelsons is leading GERSHWIN (Piano Concerto in F), GERSHWIN (Variations on “I Got Rhythm,” for piano and orchestra) and STRAVINSKY (Petrushka) with the amazing Jean-Yves Thibaude as the piano soloist on the two first works presented today. Jean-Yves is by far among our favorite pianists to grace the Koussevitzky Shed stage, so graceful, yet poignant!
Hot days call for cool wines, today there are some fun ones planned for sharing.
Very interesting, almost like a wine version of a kriek lambic, yum yum!
@Carla Hine Thanks for sharing! — 6 years ago
La Jota Vineyard Co.
Howell Mountain Cabernet Sauvignon 2015
The 2015 Cabernet Sauvignon by La Jota is a seductive blend of 75% Cabernet Sauvignon, 8.5% Cabernet Franc, 7.5% Merlot, 6% Malbec and 3% Petit Verdot which was aged for 22 months in 65% new French oak prior to bottling. Needing more than a two hour decant at this juncture, the wine takes on glorious creme de cassis, Turkish coffee, blueberry cordial and wild thyme aromatics. The palate shows marvelous complexly and range. Black tea, blueberry compote, mocha and blackberry pie flavors all beautifully mingle in the glass. Rich and layered, this hedonistic effort will cellar marvelously for decades. Be sure to give this at least a two hour decant if enjoying in its youth. Drink 2020-2045- 95 — 6 years ago
Produttori del Barbaresco
Barbaresco Nebbiolo 2009
Light app tonight for dinner. Burrata, roasted garlic, two different cherry tomatoes picked tonight from the garden, pesto sauce, olive oil and Tondo balsamic vinegar. The only balsamic to use. Found it in Tuscany years ago and it’s all we use. You can order it on Amazon but, not inexpensive. All over, crostini’s drizzled with smoked olive oil. Soooo good!
The nose reveals, sweet & sour dark cherries, dark berry mix, stewed dark plum, blue fruit hues, touch of baked strawberries, tomato with leaf, sweet tarry notes, limestone minerals, dark rich soil, light baking spices and dark & blue fresh florals.
The body is medium full. Soft, round, tannins 70% resolved. The structure, length, tension has hit a high point. Ripe; sweet & sour dark cherries, dark berry mix, stewed dark plum, blue fruit hues and a touch of baked strawberries. Tomato with leaf, sweet tarry notes, on the long decant, add malt & light caramel, used leather, saddle-wood/cedar, limestone minerals, dark rich soil, medium dark spice, light baking spices and dark & blue fresh florals. The acidity is nice. The finish is good, balanced and lasts minutes.
Photos of, the tasting room at Produttori which is just under and to the right of the clock tower in the arial photo, arial view of the hilltop town of Barbaresco and our delicious small plate.
Producer note...Produttori is the third largest co-op in all of Europe. Be that they are a co-op, they still make some exceptional wines as well as great QPR wines. 🇮🇹 — 7 years ago
Donelan
Kobler Family Vineyard Syrah 2014
First winery on day two in Sonoma was Donelan Family Wines in Santa Rosa with Meredith. The next Rhone varietal red was the Kobler Family Vineyard Syrah. Made up of 90% Syrah and 10% Viognier from the Kobler Family Vineyard in the Green Valley of Russian River Valley. The Syrah and Viognier are co-fermented with around 40-60% whole cluster for 21 months in neutral French oak. Only 508 cases produced.
Deep purplish ruby red. Layered nose with dark berries on the attack followed up by smoked meats, chutney and some floral elements. Medium plus tannins (7/10) with a medium plus body and a dry long finish. Dark minerality on the palate with some purple flowers, savory herbs, leather, salami and raspberries. Drink till 2028. (93+)
$$ - Tasted at the winery. Retail price is $60.00. — 7 years ago
Two Roads Brewing Company
Road 2 Ruin Double IPA
A really well made beer but a little much for me. Tastes more alcoholic than the reported 7.2%. Hugely hoppy. — 8 years ago
Asahi-Shuzo Sake Brewing Co.
Kubota Manju Junmai Daiginjo
Very elegant, complex aroma, light umaminess(savoryness) with clean body.
Imagine to intaking the pleasant natural water from deep clean place of rainforest.
The pioneer of fragrant Sake, Kubota is highly recognized in Japan and USA for the top premium Artisanal Craft Sake Brewery from Niigata, Japan.
Two different sake rice called "Yamada Nishiki" and "Gohakumangoku" are being used to make this sake. That creates unique pleasant complex taste. — 8 years ago
Ian Staub
As expected from Enfield, this oozes class and balance. Not as austere as true Sonoma Coast, and not as sauvage as the northern Rhône, this has pretty ripe black and blue fruits while still possessing all of the beautiful floral, smoky, meaty, peppery elements you’d expect from top notch Syrah. Tannins are resolved and acid plays a leading role, keeping this fresh and exciting. Enjoyed over two nights with Szechuan (and Szechuan leftovers). Perhaps a bit subtle for the food, but still delicious. — 5 years ago