Matt Trader

9.4

In-laws are in town, which calls for Syrah side by sides!

Torbreck is one of the top producers in all of Australia, hands down. They focus on quality craft, with minimal intervention of the growing and wine making process to achieve the best representation of the Barossa Valley. Their name is Celt, and the wine's names are all paying to homage to The Torbreck Forrest in Scotland. The Factor is the manager of a Highland estate in Scotland. They're 100% estate production as well - The Factor is 100% Shiraz.

👀 - dark and inky in color, with high stain and long slow moving tears

👃- aromas of black tea, black pepper, grilled meat, tar, violet water, luxardo liqueur, dried herb

👅- ample acid, grippy but integrated tannin, viscous mouthfeel, with concentrated flavors of blackberry liqueur, strawberry, luxardo cherries, crushed stone, tobacco, black pepper, anise, and black olive.

Torbreck strives not only to make wine that perfectly describes the terrior of Barossa, but they also aim to produce in the fashion of their sisters in the Rhône Valley. — 7 years ago

Sipping Fine Wine

9.2

Darioush, a winery noted for its Bordeaux style estate wines. Aged for 11 months I. French oak, 70% new. Aromas of clean ripe stone fruits, citrus and oak notes. On the palate apple, peach and lemon flavors with underlying creaminess. Gentle oak comes through to the lingering finish with great structure with acidity and lively mineral character. Small production, grab a bottle before they are gone. — 8 years ago

Michael Mathews

9.4

Absolutely beautiful wine!! Big fruity nose that has a finish and tastes like the best of Napa Valley. Luscious, juicy...perfect New Year's Eve with homemade pizza on the stone.
Here's to 2017 — 9 years ago

with Nicholas, Kelly and 4 others

Erik Helms

Sommelier/Wine & Beer Buyer Whole Foods Oakland

9.1

Orange wine! The nose just jumps at you - fresh oranges, juicy peaches, & ripe nectarines. Palate brings a relentless earthy presence, grippy tannins & a touch of acid. Bone dry, with a big body & white wine fruit profile. Equally unique & tasty. 100% Rousanne, 401 case production. — 9 years ago

Sebastian Koncurat

9.1

Geoffrey Chevalier is a passionate producer with a tiny, beautiful lime stone patch soil of Chardonnay in the SE of Macon. Small production, great white wines — 9 years ago

Rick Baumgarten

9.2

Small production, fine wine. Well
made with great balance and subtle fruit. At Fisher Dinner at Joe's Steak and Stone Crab — 10 years ago

MaJ CappS

8.9

Dark fruit with great balanced acidity, touches of saline, interesting stone, and oak.
Just after a pasta arrabiata, perfect. Little known area of wine production. Fun. — 10 years ago

V M

9.4

This small production sebastiani proves big estates can make artisanal wine. This comes from a rocky 2.6 acre plot of land and is so unique to the terroir. Big warm cherry pie nose with delicious palate of crushed stone and minerality that lingers in your mouth amid the cherry and strawberry shortcake palate. I can literally taste the limestone on the finish. Really good small production and modest priced wine. Awesome . Ps- i doubt the wine delectable has for sale is the same. It's easily confused with other sebastiani"s including the gravel bed prop red. This one sells for around 60 bucks and is tiny production. — 11 years ago

Ryan Vento

9.2

What a delightful Pinot from Humboldt County in Northern California. This limited production offering (only 3 barrels) from Micah Joseph Mirth and Adrian Jewell Manspeaker is totally top notch. It’s so Burgundian it gives me goosebumps 🤤 Black raspberry liqueur, blueberry, spiced cherry, preserved strawberry, dried herbs, freshly picked flowers, violet, damp stone, crushed earth, forest floor, and nuanced baking spices. I could drink this everyday. — 7 years ago

with Krystal

Sipping Fine Wine

9.1

P&H, founded in 1988 by industry folks Donald Patz, James Hall, Anne Moses and Heather Patz. Grapes were sourced from Gap's Crown and a new vineyard from winegrower Mark Sanchietti, as well as several other acclaimed vineyards. Complex aromas of stone, tropical and citrus fruit. On the palate melon, pineapple and lemon flavors, toasty & nutty notes with lively acidity, rich with great mouthfeel. Well balanced on lingering finish ending with mineral tones. Larger production allow this wine to be enjoyed now. — 8 years ago

Aaron Tan

9.2

Absolutely banging Chablis. Tight out of the bottle, but was shining after a short while. Floral perfume, honeysuckle, stone fruits, lemon pith, mineral. Laser acidity and astonishing length. Best value Chablis this year!

Notes: Chablis Le Bas De Chapalot - from a single plot (3 ha site) below 1er cru Montée de Tonnerre. The Vocorets come from great Chablis bloodlines (Edouard's family owns Domaine Vocoret et Fils - in fact, the couple's 3.3 vineyard are within the domaine's holdings), and trained under Dauvissat and Oudin (hear that the Dauvissat influence is very apparent in the wines). Low yields, small production, terrior-focused. — 9 years ago

Sipping Fine Wine

9.5

Was lucky enough to get to try this $125 bottle of wine, great but hard to rationalize the price tag. Production of the 2013 was about 50% of the normal, thus the price. Has a light yellow color with stone and tropical fruit aromas with hints of yeasty mineral tones. On the palate, Apple and peach flavors with a touch of lemon zest. The wine had a gentle underlying crispiness character, well balanced with acidity and lingered with mineral and nutty nuances on the ending. Truly a great wine. Tasting Sample. — 9 years ago

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.3

Pretty rare bottling as basically all of the production is sold to the English Royal family. Beautifully balanced, off-dry and lengthy, offering classic stone fruit flavors and racy yet ripe acidity. — 9 years ago

Samuel James

9.0

300 cases production! Cooler year but really ripe. For 29$ this is a way better value than that really big winery in West Kelowna.. #wine #BC #okanaganvalley #legit — 10 years ago

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.3

Impressive wine with an incredible richness of fruit, spice, slatey minerals and stone fruit flavors. Very limited production, but count me in as a fan! — 11 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

I’m opening my last bottle of the 03 Larcis Ducasse after recently reading a couple of professional write ups about the wines fruit fading and to drink up. I did not find that to be the case w/ my last bottle. I found the wine to be around it’s peak form with another 5 years plus ahead. On the nose; menthol, eucalyptus, ripe; dark cherries, cherries, blackberries, plum, poached & candied strawberries, notes of blue fruits, black raspberries, cherry cola, touch herbaceous; sage & bay leaf, limestone & rich, moist, black, turned earth, crushed dry rocks, graphite, dry soil/clay with dry & fresh dark florals. The body is medium full. Tannins are 75-80% resolved. The length, structure, tension & balance are right where I’d expect them to be and are quite enjoyable. The palate is very similar to the nose. Menthol, eucalyptus, ripe; dark cherries, cherries, blackberries, plum, poached & candied strawberries, notes of blue fruits, black raspberries, cherry cola, touch herbaceous; sage & bay leaf, limestone & rich, moist, black, turned earth, crushed dry rocks, dry & very grippy, edgy minerals, Montecristo cigar, graphite, dry soil/clay with dry & fresh dark florals. The acidity is lovely and the long finish is well balanced with an even tug of war between fruit & earth with the dry earth dominate on the long set. Photos of; of their great southern exposed sunny hillside vineyard, the old craved stone entrance and Nicolas Thienpont & Stephane Derenoncourt. Producer notes & history...Chateau Larcis Ducasse began during the days of the ancient Romans, who valued the best hillside vineyards in the area. The early part of the modern era for Larcis Ducasse begins in 1893, when Henri Raba bought the Saint Emilion vineyard. After Henri Raba passed away in 1925, his wife and son Andre Raba continued managing Larcis Ducasse. His niece, Helene Gratiot Alphandery, inherited the property in 1941. She managed Chateau Larcis Ducasse until 1990. Then her son, Jacques-Olivier Gratiot took control of the property after she passed away and he remains in charge today. Chateau Larcis Ducasse remains the property of the Gratiot Alphandery family today. Prior to 2003, it had been years since the wines of Chateau Larcis Ducasse were prized by Bordeaux wine lovers. The wine had fallen out of favor, due to a lack of attention and effort. That changed in 2002 when they hired Saint Emilion consultants, Nicolas Thienpont and Stephane Derenoncourt to turn things around and manage the estate. One of the first improvements at the property suggested by them was to create a new drainage system. The next step was to change harvesting practices. Prior to 2002, the grapes were often picked too early and over a very short duration of 2 to 3 days. Now, the harvest takes place when the fruit is ripe and picking can take as long as 2 to 3 weeks. Starting with the 2005 vintage, all work in the vineyards moved to 100% organic farming methods. The 10.85 hectare St. Emilion vineyard of Larcis Ducasse is planted to 78% Merlot and 22% Cabernet Franc. This shows a slight change in the vineyard, as more Cabernet Franc has been added to the plantings since 2003. The vineyard is located just around the bend in the road from Chateau Pavie. In fact, their vines but up against each other. They are surrounded by more good producers. To the south, is Chateau Canon La Gaffeliere and La Gaffeliere, and as you move north, Chateau Troplong Mondot and Chateau Pavie. The terroir of Chateau Larcis Ducasse is a mixture of soils. The vines on the top of plateau and the slopes have a south facing exposure. At the higher elevations on the plateau, the terroir is limestone, clay and chalk soils. As you travel further down the slopes towards the terraces, the terroir is a blend of chalky limestone, marl, sand, silt and clay soil. At the base of the slopes, you find sand and clay soils. On average the vines are 35 years of age. While the older plantings were done at a vine density of 6,600 vines per hectare, as the vineyard continues to be slowly replanted, the vine density is increasing with each subsequent replanting. The new plantings are being done at 7,500 vines per hectare. They are also using budwood obtained through selection massale. The yields are kept low at Larcis Ducasse. In 2009, the effective yields were only 25 hectoliters per hectare.To produce the wine of Chateau Larcis Ducasse, the grapes are whole berry fermented. The fruit is transported by gravity flow into traditional, cement tanks for fermentation. Cuvaison takes between 25-28 days. There are no pump overs. Pigeages are conducted during fermentation. Malolactic fermentation takes place in barrel. The wine of Chateau Larcis Ducasse is then aged in 67% new, French oak barrels, which are mixed in size, between standard barrels and 500 liter French, oak casks. The wine is then aged for an average of 18 to 20 months in barrel before bottling. The production averages close to 4,000 cases depending on what the vintage gives. — 8 years ago

Erik Nordman

9.1

Bought at a cool little combination vintage clothing shop/natural wine store in Tallinn. Super hip, I know; sue me. Natural Loire Valley (this is VdF but I'm pretty sure this producer is located in Touraine and I'm guessing the grapes are at least mostly sourced from there as well) rosé bubbles consisting of a blend of Grolleau and Cab Franc. Semi-sparkling/frizzante. Unfiltered, a quite small amount of sediment is visible floating in the bottle. Not sure whether or not this qualifies as a pet-nat since the production method isn't totally clear from bottle info but it fits the character of one regardless of production method. A bit funky but delightfully so and its not over the top at all. Slightly unripe wild raspberry and strawberry, some funky yeastiness that's almost lager-esque (also pours like a beer as well in terms of bubble texture/level of carbonation), a tiny bit of heavy cream, and wet granite and quartz stones, not unlike the stone of the beach of the island we just left (Hitis in the Finnish archipelago) where we spent a few days at my favorite place on earth, my family's shared summer cabin. Overall, somewhat like a sour beer in overall character, in a really cool way. Med. (+) acidity keeps it juicy and fresh. Super yummy. Great pizza wine. — 9 years ago

Christine Havens

9.2

I was pleasantly surprised by this sparkling blend of 90% Chardonnay and 10% Pinot Noir. The 2011 Mineral Springs Brut Rosé has spent three years en tirage, further it's hand riddled and production is limited to 50 cases. Salmon-hued with a delicate mousse, it's a lovely juxtaposition between fruit and brisk acidity. Racy tangerine and fresh raspberry notes lead into a base layer of cherry clafoutis crowned with a dollop of cream. A mineral-driven finish laden with chalk and crushed stone cut through mid-palate richness. 12.8% ABV — 10 years ago

Pascal Levensohn

9.4

This will be released in May. 7 months in stainless steel. Sophisticated and floral in finish with stone fruit plum accents. 2000 bottles total production. — 11 years ago

Justin Recktenwald

10

I am certainly a bit biased, as I made this wine. But I am very excited about it. Very limited production. Only 40 cases made. It's got a great acid backbone, but it's balanced by a bit of rs. Stone fruit, citrus, lemon peel, rose petal, and wildflower honey. Exciting. — 11 years ago