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Brilliance is a word that can mean many things: luminosity, intelligence, perfectly executed and, when it comes to flavor, lively and electric. All of those things come together in these two seductive, brilliant wines that are great values to boot coming in at under $25.
2005 Clos de la Roilette, Fleurie, Imported by Louis/Dressner Every time I’ve served this wine each person at their first sip is taken back for a second as they ponder what has crossed their palate. Each knows that they have experienced something special. This is an extraordinary wine is that is is just so alive that it makes you take more pleasure in living. Concentrated elegance and finesse.
2005 Bourgogne, Pinot Noir Vieilles Vignes, Domaine Joseph Voillot. Imported by Vintage ‘59 Imports – Anybody who thinks there are no great values coming out of Burgundy be prepared to be proven wrong. This racy, bright pinot noir also comes packed with loads of flavor and complexity on its rather electric acid frame. Here’s a pinot that can both sing and dance. A short stint in your cellar of two or three years will give you quite a bottle of pinot.
A pair of 5’s may seem a long shot to those that think a lot of chips are required to get great wine, but sometimes a pair is all you need. These days it’s hard to imagine such a winning hand at this price range from anywhere other than France.
Wed Feb 23rd, 2005, Los Angeles Cooking With Friends - SINGLE MEN NEEDED TO COOK Contact Robyn at http://www.dinnerwithfriends.la Wednesday–2/23/05 7:00pm-10:00pm $80.00 Cooking With Friends is back by popular demand and limited to just 12 lucky participants.
There's beautiful mineral and apple character on the nose, with hints of apple. Medium- to full-bodied, with good fruit and a clean, crisp finish. Drink now. 13,750 cases made.
Itching to try the latest flavor rage in wine coolers? It came to my attention recently that many people don?t know that wine coolers are simply flavored malt liquor. It surprises me even more that that info itself doesn?t seem to mean much to many people. What?s wrong with pina colada flavored malt liquor wine coolers? Well, nothing, unless you want to drink more than one or two. If you?re anything like me, more than one or two wine coolers will leave you with hangover symptoms later on that day or the next.
If you really want a strawberry daiquiri or pina colada, why not just buy the fixings to make those mixed drinks? Of course if you?re on a budget it?s probably better to just buy the wine coolers. But if you?re planning a big party or otherwise have a bigger drink budget, I strongly suggest making your own mixed drinks rather than buy a huge lot of wine coolers. Malt liquor is notorious for producing headaches and all the other hangover symptoms.
Mixed drinks don?t have to be all that expensive to make either. If you plan ahead a little you can decide on a few different mixed drinks to have on hand at your next party and save some money by using the same base liquor. For example, rum is a great liquor for fruity drinks. Pina coladas, daiquiris and many other drinks call for rum, so that?s a great standby as far as liquors for mixing go. And of course vodka is a good all round liquor that can make many types of less fruity drinks. So, a trip to the liquor store to purchase a bottle of vodka and a bottle of rum will yield all kinds of mixed drink options.
There are some excellent bartender and drink mixing websites out there that can help you make the most of your next mixed drinks occasion. There are even websites where you can input all the ingredients you have on hand and it will spit out a list of drinks that you can make. Webtender.com is just such a site. Go to http://www.webtender.com/cgi-bin/imbselect to input your available ingredients. Chances are you?ll be surprised to discover all the possible drink combinations using only the ingredients you have on hand.
Wow, when I thought about this theme for WBW (which I signed up for about 18 months ago, btw) I had no idea how badly I was going to need this or how cathartic the topic would be for me.
I believe in balance in life. Truly. I think you must or you won’t survive. That doesn’t me you’ll never get ahead because you take too many breaks, but there must always be balance. I can work like a maniac for days at a time, but not without something to ground me, my kids, my wife, and of course wine!
So that’s where I derived this theme idea. Wine is part of my life. Even when I ran into health problems with my cholesterol some years back, the doctor said I’ll need medication and probably cut out wine…wrong on both points my drug-company influenced friend. See, wine is part of the Yang to my everyday Yin. I love it and its such a part of my life that I believe that when I have that glass, at the end of the day or sometimes at the end of an intense week, my mind and body just release and relax. I never get hammered on wine and no other spirit signals my body to transition to “relax” so its not the alcohol as some may argue. It is the act of drinking it and the memories and good times the wine brings to mind that just lets me drift away.
I think there are enough people out there who know what I’m talking about which is why I chose this theme. Comfort Wines - choose a wine, any wine, that you love to unwind to and tell us about not only the wine but what makes the experience special and relaxing for you!
For me, I’ve just finished a home improvement project (literally getting sign-off from the city in the next week), launched the OpenWine Consortium social network, got my car repaired after an accident, and my second daughter is due March 4th (with WBW#43 due March 5th!). So I’m pretty sure I’ll have a good experience that I can try to convey for that Wednesday.
Remember, I believe in enjoying the Wine Life so if wine is part of a relaxation routine for you lets hear how you unwind - whether is in front of the TV or on the roof of a villa in Spain in front of a grill. Lets paint some mental pictures of tranquility for everyone to read and enjoy. Maybe some of us will have a couple “oh man, I totally have to try that” moments!
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If you've got a bottle of Mondavi wine in your cellar, I think tonight would be a good time to drink it. I'll be popping open the 2003 Robert Mondavi Cabernet Sauvignon, and raising a glass to this wine legend and all he contributed to American wine culture.
This was originally going to be one of those quick and dirty reviews. Two Argentinean wines, a snack provided by Chef Tim (that would be Tim Ellison, one of our favourite local sommeliers and co-founder of the BC Wine Appreciation Society), followed by a fast dash through the Cambie Liquor store to stock up on a few winter staples like Cognac and Champagne. Oh well, things change.
Uncharacteristically for a Saturday, there was plenty of parking ? must be something to do with the snow. Vancouver + Snow = Mass Panic.
Tim and I do our usual three-kiss-on-the-cheek greeting ? that?s right cheek to right cheek, left to left, and right to right in case you?ve ever wondered. The beef he?s carving with Melissa Popp from Hills Foods smells wonderful and the Chimichurri Sauce looks even better. Both wines on offer are from Bodega del Fin del Mundo from Patagonia, Argentinean ? Southern most White and Southern most Red. Hmmm. White and Red. That tells me a lot, but what the heck.
Turns out our white is a 60/40 Sauvignon Blanc, Chardonnay blend. Surprisingly crisp with a pleasing length to the finish ? not huge but pleasing. Today, however, this wine seemed just a bit too citrus without food ? or maybe I?m just cantankerous from the snow. Still, at the price point of $12.95, this is one worth stocking for when you need a sipper with light nibblies. I?m already thinking summer sailing and it?s only December.
The red is 70/15/15 Merlot, Malbec, and Cabernet Sauvignon. Once again priced at $12.95, this is one good value. A hint of tobacco and a nice, round mouth feel. I was surprised I liked it as much as I did. And it went fabulously well with the beef ? although I had to check that particular pairing twice just to be sure. Tim and Melissa Popp from Hills Foods were happy to provide a photo op for the results of their combined cooking talents.
Tasting Aftermath at the Computer
Arriving home, I thought it would be fun to find out more about a winery located ? literally ? at the end of the world. One thing lead to another ? like good surfing usually does. I spent, let?s just say ?a while,? including a browse about through the Hills Foods site (who generously provided today?s beef) ? some great recipes and cool organic meat products. But here?s the summary about the wines.
Bodega del Fin del Mundo was founded in 1999 when the owners planted vines on a deserted plot of land in Patagonia, Argentina. First problem ? no water. From the pictures on the website, there?s not only no water, there isn?t much of anything here ? think bleak, windswept, and desolated. Twenty kilometers of irrigation canal with computerized pumping system later, there was water, but now each plant needed its own windbreak to protect it from the gales that swept across the land on a seemingly daily basis. These folks clearly have plenty of the stubborn gene.
In 2002, their first vinification produced 30,000 bottles and netted a silver medal for Malbec. The owners began constructing a new, contemporary winery so they could move out of the small warehouse they?d been using to date. By 2004 were winning gold and silver medals at the Brussels Wine Expo and the Mondial du Pinot Noir in Switzerland, and their list of medals gets longer every year.
Also interesting, Bodega del Fin del Mundo continues to consider itself an experimental vineyard and is researching the viability of grape varieties seldom associated with Argentina ? Petit Verdot, Cabernet Franc, Aspirant Boushet, and Viognier.
And here?s a bonus, Tim even shared his recipe for his Chimichurri Sauce. Check it out. Thanks Tim!
TIM'S ARGENTINEAN CHIMICHURRI SAUCE
A light oil and vinegar sauce with chopped parsley, cilantro, and garlic. Use as a garnish on your favourite cut of grilled beef. Makes 1 cup and would be wicked with fish and chicken too.
Ingredients: 1/2 cup vegetable or olive oil 1/4 cup red wine or sherry vinegar 1 med white onion, minced 1/4 cup flat leaf parsley, finely chopped 1 tbsp cilantro, finely chopped 2 tbsp oregano, fresh, finely chopped 4 cloves of garlic, finely chopped 1/4 tsp chili pepper flakes 1/4 tsp black pepper, coarse grind 1 tsp lemon juice salt to taste
Method: Whisk together oil and vinegar in non-reactive bowl. Add the rest of the ingredients and combine thoroughly. Season with salt to taste. Cover and refrigerate for 2-3 hours to allow flavours to develop. Serve as a garnish with all types of grilled meats and fish. Will keep covered in the fridge for 2-3 days.
Merlot Made From Hamptons Vineyard for $100 Beats Saint-Emilion By Gillian Wee URL: http://www.bloomberg.com/apps/news?pid=20601093&sid=a4UjlGU.8GKw&refer=home
May 9 (Bloomberg) -- After making wine since 1992 surrounded by the mansions of the Hamptons, Roman Roth got the ingredients for the ideal vintage last summer: steady sunshine and little rain.
``It was a dream year,'' said Roth, 42, the German-born winemaker at Wolffer Estate Vineyard in Sagaponack on Long Island's South Fork, about 100 miles (161 kilometers) east of New York City. ``The growing conditions were close to perfect. You knew when you started picking grapes. So we made really ripe, great lush wines.''
Roth's most expensive product, a 2004 Premier Cru -- or first growth -- Merlot sells for $100 a bottle at his tasting room, which is preparing for its peak period from Memorial Day, the May 26 U.S. holiday marking the start of the summer season, to October.
The 2007 vintage follows one in 2005 praised by Wine Spectator magazine Executive Editor Thomas Matthews. They show that Long Island's boutique winemakers can compete with U.S. West Coast and European producers, Roth said.
``I think 2007 is going to be the exciting year,'' said Gary Vaynerchuk, 32, who runs Wine Library, a retailer in Springfield, New Jersey, and hosts a Web TV show on winelibrarytv.com. ``Weather has everything to do with everything when it has to do with wine.''
While New York is the country's third-largest wine-and-grape producer behind California and Washington, two-thirds of the harvest is turned into grape juice, said Jessica Chittenden, a spokeswoman for the state agriculture department. Long Island's vineyards produce only 1.19 million gallons of wine, worth about $100 million annually, equivalent to 0.2 percent of California's output, said Steve Bate, 49, executive director of the Long Island Wine Council.
3,000 Acres
Long Island's first vineyard was started with 17 acres (6.9 hectares) in 1973 by Louisa and Alec Hargrave. Sixty vineyards, many former potato fields, now cover about 3,000 acres. They benefit from growing conditions similar to the Bordeaux region, Bate said. Long Island's largest winery is the family-run Pindar Vineyards, sitting on almost 550 acres.
What sets Long Island wines apart from California offerings is how well they pair with food, said Jim Trezise, 61, president of the New York Wine and Grape Foundation. Grapes grown in New York's cooler climate produce vintages that are light and acidic, he said.
The island, known for its white beaches, relies on summer visitors who buy wine where it's made.
`Attractive Region'
``They are such an attractive region for tourism that they're able to sell a large percentage of production from the wineries,'' said Matthews, 54, whose favorites include offerings from Wolffer, Pellegrini Winery and Bedell Cellars, owned by Michael Lynne, a former head of Time Warner Inc.'s New Line Cinema. ``That has allowed them to flourish without being forced to compete on retail shelves and restaurant wine lists with wines around the world.''
Read the rest of the story at: http://www.bloomberg.com/apps/news?pid=20601093&sid=a4UjlGU.8GKw&refer=home
Argentine wines are not as well-known in North America as those of Chile, but the areas just below the Andes Mountains, such as Mendoza and San Juan, produce excellent, red wines, including Syrah, Pinot Noir, and Malbec, a red wine grape that is at its best when grown in Argentine soil. Learn more about the wines of Argentina in this video from Geobeats.
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I was googling "Blind Tasting Party" and found this picture:
The picture is from an article talking about a blind tasting at Halloween. It's so ridiculous and the more I look at it, the more I find things to laugh at. Hope you all enjoy. Cheers!
The Saleschick of the Year Award has been awarded to me.
And here's why: At a tasting in a southern suburb of Buffalo yesterday, I sold over a case of a 2005 Altesse.
You read right: Altesse.
I began each pour with the caveat of "I have to warn you, this is a weird one.." I went on to describe the odd almond/cheese/metallic notes that make it a partner for fondue and therefore gravy. I know, the two have NOTHING in common, but it worked, and I honestly do think it would pair well. One woman even bought four bottles, putting back the Chardonnay she was going to serve at Thanksgiving.
In a search for a photo of Altesse to go with this blurb, I re-found one of my favorite sites: The Wine Info Site. In addition to having photos of some supremely esoteric varietals (y'all can find those Hungarian grapes there, if you guys are reading this!), The Wine Info Site is apparently out of The Netherlands and the English translations are sometimes hilarious. Case in point: Altesse is a full-bodied grape variety with plenty of taste, for white wine. It is grown in the Savoie, France. This grape is also called Roussette and produces strong wines with a pleasant dosis of acidity and a herbal taste with a touch of mineral.
I do totally agree about the herbal taste with minerality, but what the schmeck is a 'dosis'? Is that the Latin plural of 'dose'? And I adore that Altesse has plenty of taste "for white wine."
The Mosel was the first wine region I toured. It was back in the summer of 1971 when I was almost 11, so I was not tasting any wines. But the impact of that visit stuck with me when a decade later I first got into wine. The black cat label of Zeller Schwartz Katz became more common on the dinner table after this trip and when wine was present in my formative years, Riesling was more often than not the variety enjoyed.
But it probably wasn’t just this early exposure to the grape that compelled me to drink more Riesling; it was the complexity and potential for aging of the wines that make this my favorite white variety.
Like my second favorite white Roussanne, Riesling shows well in youth but takes on more complexity with age. I’ve tasted dry Rieslings almost 30 years old that still have youthful bouquet and flavors despite their tawny color. The wines seem to go through some sort of metamorphosis of fruit and floral to fruit, mineral and gasoline, noted by most wine lovers as “petrol.” In the best Rieslings, the wine is supported by a backbone of acidity that can make even a 9% alcohol wine hold up for decades.
Riesling travels but not as well as other noble whites such as Chardonnay or Sauvignon Blanc. While those varieties can grow and produce good wines almost anywhere, Riesling is fickle and only shows it’s magic in specific microclimates.
That’s why I chose the Old World of Northern Europe as the place for this Wine Blogging Wednesday devoted to Riesling. It just seems that Rieslings of every price point are so much better there. I know that the variety can be great in Australia, Washington State, and parts of California, but to truly enjoy the essence of the grape you have to go to Europe.
My two selections tonight are from the Mosel region of Germany. I thought it would be interesting to compare what age does to the variety so each wine is similar in style but 5 years different in age.
Tasting Notes:
Max Ferdinand Richter, Riesling, Mosel-Saar-Ruwer 2006 ($14) - Pale straw-green in color with aromas of green apple, wet stone and lime. In the mouth, green apple and citrus flavors give way to a nice mineral note and good acidity. Although dry, the finish gives the impression of slight sweetness due to the vibrant fruit. A nicely done young Mosel Riesling that should improve with some bottle age.
10% ABV Stelvin closure Score: 89 Rating: 3.5 out of 5 stars
Weingut Wwe. Dr. H. Thanisch, Bernkasteler Badstube, Riesling, Kabinett, Mosel-Saar-Ruwer 2001 ($25) - Light straw color with a bouquet of baked apples, stone and petrol. Bright and fresh with green apple and mineral flavors finishing with bracing acidity. A solid aged Riesling with years ahead of it. Good thing I still have some more bottles in the cellar to taste down the road.
9% ABV Natural cork closure Score: 89 Rating: 3.5 out of 5 stars
So a draw in the scoring but two really nice Rieslings that demonstrate why I love this variety so much. As I post this, nearly 50 other bloggers have responded to my call and have posted some great wines. Once all the entries have been blogged I will write a summary that will hopefully document all the many faces of Riesling. Stay tuned.
A couple of people asked me what happens when it rains during harvest. As the skies above some of the world's greatest vineyards seem to be dumping unending moisture on the fragile grapes, the questions seems particularly timely.
Water is an important part of the cycle of life. Almost nothing can live without it, and most non aquatic life will drown given too much water. In all things balance, and when it comes to harvesting grapes, less water is better.
Wet bunches of grapes tend to rot. Rot does not add pleasant flavors to wine. Even Nobel Rot (botrytis) which is responsible for the world's great dessert wines is not a good thing for dry wines.
Some grapes tend to have tighter bunches than others, and these are that much more susceptible to rot, since air can not easily get between the berries to dry them out. And air is the key. A few warm windy days following a heavy rain can save a vintage.
Even if the grapes do not rot, they may absorb the water and swell, reducing the intensity of flavors. Picking while it is raining poses a similar danger. Wet grapes add water to your wine.
If a grape swells beyond the skin's ability to contain it, it will burst. Now you have a grape that is exposed to insects and bacteria. The aphorism about bad apples is doubly true for bad grapes. You don't want these grapes in with the rest.
The best defense against the bad grapes, not only those that may have burst, but those that may have been damaged by birds or other animals, is to hand sort. This costly and time consuming procedure is exactly what it sounds like.
Imagine staring at a conveyer belt full of grapes and trying to pick out the bad ones (along with leaves and other non grape materials). Not much fun, incredibly labor intensive and for some wineries difficult or impossible to accomplish.
Even if your grapes survive the rains, the rot, the birds and the bees (ok, yellow jackets) you may have a whole new issue to deal with. Those cloudy cool days kept your grapes from ripening, and now you are faced with the prospect of leaving your grapes out even longer than you intended, just to get that little bit of extra ripening.
The longer your grapes are left out in the field the riper they get to be sure, but also the greater the risk. The later in the season it gets, the greater the chance of frost in some regions, and rain in many others.
Winemakers that find themselves staring at soggy vineyards this week are all posing the same dramatic query. To pick, or not to pick, that is the question. Whether 'tis nobler of time to suffer the slings and arrows of outrageous fortune, or to take arms against a sea of troubles, and by opposing, end them.
They may not have to chose between life and death, but for some it may be the financial equivalent. To play it safe and make a lesser quality wine, or to take a chance for better quality and profits. Ay, there's the rub.
'An onsite accident occurred at Wirra Wirra yesterday following the collapse of a fermenting tower at our winery in McLaren Vale. A number of fermenters, tanks and a presses have been damaged, resulting in some loss to our 2008 vintage.
'We are currently working closely with the authorities and SafeWork SA to assess the full extent of the damage.
'We’d like to extend our thanks to all the emergency services whose quick action and professionalism were outstanding. Our thoughts are with our young cellar hand who is currently in a serious, yet stable condition at Flinders Medical Centre. We are pleased to hear that he is making positive progress.
'While it is difficult to determine at this time the full extent of wine lost, it is significantly less than has been reported. Some of the wine in tank may still be salvageable, while offers of fruit from growers to offset the loss have been coming in thick and fast. Whilst the loss of wine is important to our business, clearly the safety and welfare of our staff is of greatest priority at this time.
'Workplace safety for all our staff is of paramount importance at Wirra Wirra, and we are thankful no more serious injuries were sustained.
'We’d also like to extend our thanks to the winemaking community of McLaren Vale and our neighbouring districts who have rallied round with offers of help and well wishes; we have been extremely touched by their support and generosity.
Trott produced the first vintage of Church Block back in 1972 “with a little help from his friends”. It looks like history will repeat itself in 2008.'
BREAKING NEWS: 3.13PM AEST March 6 2008
McLaren Vale winery, Wirra Wirra, earlier today suffered considerable damage to its winery when a number of 45,000 litre fermenters collapsed, causing damage to some tanks and presses, and a significant loss of vintage 2008 must and wine.
One cellar hand sustained minor injuries, however no serious injuries have been reported.
The winery has temporarily been shut down, and staff are working with officials to ascertain the full extent of the damage.
Wirra Wirra is unable to determine when the winery will be up and running again.
2002 Grosset Watervale Riesling ? A little bit shy on the nose, but some citrus and floral characters can be noted. Palate has racy acid but is beautifully balanced. Full and long. Lovely wine, drinking well now. 91/100
1989 Jeffrey Grosset Polish Hill Riesling ? Honey, toast and ginger on the nose. Palate is tired, with some prickly acid and rapidly fading intensity. 81/100
1995 Penfolds Yattarna Chradonnay ? Honey, butter, some caramel and pine aromas. Nice richness to the palate with good carry across the palate. 88/100
2003 Te Kairanga Reserve Pinot Noir ? Stalk, liquorice, raspberry and sour cherry. Interesting texture, with lots of rich fruit leading into a dry finish. Not really my preferred style. 86/100
1968 Lindemans Reserve Bin 3820 Auburn Burgundy Hunter Coonawarra Clare ? Sweet perfume, leather, earth and raspberry. Soft, delicate palate. A lovely, fully mature wine. 89/100
1996 Henschke Lenswood Abbotts Prayer Merlot ? Briary, ash, graphite and chocolate. Medium bodied, with medium length but some alcohol sticks out and disrupts the line of the wine. 85/100
2001 Domaine Bruno Clavelier Chambolle-Musigny 1er Cru La Combe d’Orveaux Vieilles Vignes ? Lovely perfumed nose, black fruits, some earth, cherry and floral notes. The acid on the palate stands out a bit, although the structure seems good otherwise. Short to medium length, probably just struggled among the bigger wines surrounding it tonight. 87/100
2001 Brokenwood Graveyard Shiraz ? Sultana, smoke and earth. Palate is dry and spicy, with the acid sticking out over the fruit somewhat. Disappointing. 85/100
1996 Leasingham Cabernet Sauvignon Classic Clare - Mint, blackberry, vanilla and blackcurrant. Rich fruit to the palate, long and bright. Very young still. 88/100
2004 Henry of Pelham Riesling Icewine ? Nice nose of peach, apricot, citrus peel and mandarin. Palate is rich and very sweet. Quite simple, but enjoyable as long as the massive sweetness isn’t an issue for you. 89/100
NV Buller?s Rare Muscat ? Raisin, spice, tea leaves and some alcohol showing. Softly sweet on the palate, not as complex as previous bottles but still very nice. 90/100
Big, smooth and round, with a distinct minty note capping a mountain of ripe blackberry, prune and charred oak flavors that mingle on the forceful finish. Drink now through 2016. 10,000 cases made.
Some notes taken at a New Years Eve event … in 2006 leading into 2007.
Seppelt Salinger 1994 A slightly better bottle than the last one, this was fresher on the palate. On the nose there were aromas of creme brulee, toast, lime and a dab of oak. Still not amazingly complex on the palate, but the length is good and it is well balanced. 88/100
Moet et Chandon 1999 Green apples and grass on the nose. Very lean palate, acid stands out and this is very simple and short. 82/100
T’Gallant Moscato 2006 A pale salmon colour. Very light spritz. Strawberry, turkish delight and cherry on the nose. Palate has a medium level of sweetness, needs a touch more acid to be refreshing but it is still quite nice. 86/100
Tyrrell’s Vat 1 Semillon 1994 Honeyed nose with toast and lemon as well. There is an oily texture to the medium intensity palate. No rough edges, this was very nice drinking now. 91/100
Raymond Boulard Cuvee Reserve NV Apples, some florals and some candy style raspberry notes. Crisp palate, medium length. No elements of great excitement but it is well made and enjoyable. 87/100
Best’s Great Western Chardonnay 1986 Grapefruit, honey and wet wool aromas. Incredibly youthful palate, it was fresh, balanced and long. Seemed as though it could live another 10 years as well. 90/100
Robert Groffier Les Amoureuses 1996 Brilliant, shifting, challenging nose of cherry, earth, violets, spice and fleeting notes of coffee beans. The palate is so delicate and wonderfully poised. the mouthfeel is beautiful with well integrated tannin and acid. Superb. 94/100
Charles Melton Sparkling Shiraz (disg. February 99) Cola, chocolate and a strong horse stable component. The palate is almost sickly sweet. Worst bottle of this that I’ve had. 79/100
Orlando Lawson Shiraz 1991 Dark crimson colour. Sweetly fruited with a touch of mint. Nice intensity to the palate, it is bold without being over the top or losing focus. Very youthful, it will go another 5 years without any trouble and it wouldn’t surprise me if people were saying the same thing in 5 years. 89/100
J. Vidal-Fleury Cote-Rotie Brune et Blonde 1998 From magnum. Lifted florals, pepper, five spice and red cherries. Savoury palate with good acidity and a medium length finish. Very good. 90/100
Domaine Michel Gros Vosne-Romanee Clos des Reas 1998 Deeply coloured. Very perfumed nose, with florals and light raspberry. Tannins are quite grippy at present, but contribute to the good structure. Well balanced acidity. 90/100
Casanova di Neri Tenuta Nuova Brunello 2001 Briary and tobacco aromas followed by vanilla, coc
Tecnorati
My two selections tonight are from the Mosel region of Germany. I thought it would be interesting to compare what age does to the variety so each wine is similar in style but 5 years different in age.