Texan - Wine Nerd Herd Member
WNH Gamay night.
A somewhat new producer from Beaujolais’s newest cru, Regnie. From my limited experience, wines from this Cru are normally very ethereal and highlight bright fruits.
If I had tasted this blind, I would have called this either burgundy or OR Pinot. Aside from this not being carbonic (albeit not expected), this has fairly high acidity and a focus of crunchy cranberries. Aromatically, this is mainly bright red fruits...cherries, cranberries, fleshy strawberries. It also revealed potpourri and a kiss of “minerality”. On the palate, the acidity was a bit shocking, reminiscent of Pinot. It showed tobacco leaf, underripe black cranberries, and has a finish of graphite and some funky tart iron (without being meaty). Followed over two days, and the acidity definitely died down on the second day. — a day ago
This was my contribution for a big white wine theme, where all bottles were served blind.
Placed in the exact middle of the lineup, I considered this as my wine but wasn’t fully confident. Similar to the 2016 Belle Cote I opened earlier this year, I’m somewhat nicely surprised that this is as beautifully balanced as it is. Some of these wines have a reputation for “large and in charge”, but this was supremely balanced, toeing the line between Sonoma and white burgundy with richness. Aromatically it revealed sugar frosted stone fruits, white peach, caramel dipped golden delicious apples and baking spices. It has a beautifully textured palate that is almost creamy before snapping back with good acidity. Added notes on the palate of powdered lemon bar, floral honeysuckle, and whipped lemon cream. This will age effortlessly for another 7-10yrs, but it sure is giving now. — a month ago
This was a head scratcher. My plan on opening this was due to a craving for some savory/funky Syrah, but what I got was a nice aged Syrah minus any sort of herbal/savory/meat type characteristics. I’m not really sure why? No technical flaw to the wine, but my experience seems to be an outlier...
I followed this over two days and it stayed mostly the same the entire time. Perfumed aromatics of potpourri, high percentage cherry infused dark chocolate, and grilled, underripe black cherries. It is nicely balanced at this point in its evolution, showing power without much weight. Red currant, tangy grilled rhubarb, plum, cocoa dusted dates, and mocha show up on the palate.
For the glass nerds out there (of which I am one of), I tried this out of the Zalto Universal and the Glasvin Universal (pictured). I found the Zalto to have slightly better aromatics as it showed more complexity, but the balance and bowl of the Glasvin were preferred. Similar drinking experience from both. — 2 months ago
After hearing of this for a while, I grabbed one of these a while back and decided to open as 2014 Napa cabs are generally pretty open knit right now. Great pedigree as the fruit was formerly sold to Harlan. Winemaker is TRB. This is their reserve bottle, which is a barrel select of their estate.
Sure does seem to have TRB’s signature style all through this wine, as I feel he has an amazing ability to pull the entire fruit spectrum (in terms of light red all the way to dark black) for Cabernet in the right sites. Right after opening, it filled the air with a lifted fruit profile...high toned dark chocolate dipped blackberries, blueberries, and baking spices like nutmeg, alongside floral violet notes. It’s rich on the palate without being flabby or too fruit forward. The darker fruits translate over...beautiful black cherries, but mostly ripe blueberries and freshly squeezed blackberries, followed by dark cocoa, espresso, toasted oak. Really nice acidity and fine grained tannins on the finish. Still youthful, but this can be enjoyed now with a couple hour decant. — 2 days ago
My wife’s birthday is this week, and Aubert is her favorite. I’d like to let the ‘17s rest a bit more, but when that’s all that is available at the house...
As I’ve noted previously, I think Aubert’s 2017 Chardonnays are, for the most part, more accessible than normal, and this did nothing to dissuade me from that line of thinking. If putting this in the lineup in regards to favorites and comparisons, I think this slots in towards the back-middle of the lineup, ahead of LH&S and Hudson, but just behind Eastside. It seems to be a marriage of Hudson (ripe, juicy, yellow fruits and herbs), & Eastside (more sea salt, streak of herb crusted stone fruits, lemon cream). What stood out to me on this was how tart it was...there was more lemon tang here than any of the other Aubert chards in the portfolio, with added oyster shell. While I think this will obviously get “different”, I’m not sold it gets better with age. It’s very giving now. — 13 days ago
Disgorged 2018 after 84 months on the lees.
This is Egly-Ouriet’s late disgorged offering, and it’s another scintillating champagne that seals my opinion that they are my favorite producer across all offerings. The texture, complexity and character of these champagnes check off every box for me. I’m always chasing Jacques Selosse, and while that’s a goal that will never be achieved (because Selosse champagnes have no equal), this is the closest I’ve come to in regards to style and complexity. Surprisingly, this only has one extra year on the lees compared to their Les Crayeres offering (my favorite), and it’s much more vinous. The aromatics here are ripe, rich and slightly oxidized golden delicious apple, pear, honeyed apricot, orange blossom, and almond croissant. Very fine mousse, to where this almost goes more old white burgundy in style, but still retaining sharp acidity. The palate shows so many floral (honeysuckle) notes alongside more pear and apricot, with a kiss of red fruits and chamomile. Extremely lengthy finish that trends toward caramel but continues to a more tart side instead of sweet. I need to get my hands on an older bottle. — a month ago
My contribution for a wine theme of “rosé and non-Chardonnay whites.” I initially thought this would be one of the bigger wines on the table (expecting a bunch of SauvBlancs and light bodied rosés, only for a 2008 SQN The Pontiff to claim that title), and while it eventually fleshed out, it took a while.
This negociant bottling of Chave's Hermitage blanc is made from 100% Marsanne from vine age between 50-60 years. This wine comes mainly from the lieu-dit called Maison Blanche which sits atop the hill of Hermitage.
I decanted this about 2hrs, then put it back in bottle to follow over the next 2-3hrs and it really hit stride towards the end. It poured a deep golden color, as expected. Roasted macadamia nuts and herb crusted yellow fruits on the nose. At first, it was like fine grained bitter honey, banana peel, and melon on the palate and a bit lighter than expected. It gained the traditional waxy component the longer it was open, as well as gained viscosity. The finish rounded out to show a mix of herbs, mineral, along some guava and papaya, and a dose of ginger. I think this is still young, and will be fun to follow over the next few years. — 4 days ago
WNH Chenin tasting with @Bill Bender , @Shawn R , @Eric LaMasters , @Mike R . Very solid and enjoyable single vineyard chenin with a bit of bottle age to it. I hardly drink any chenin, so while my experience is limited, I did a lot of research prior to this bottle and enjoyed it while open.
Initially, I had this too cold. Ripping acidity followed by overly tart lemon. After it sat open in the bottle an hour and got closer to room temp, it leaned toward an Alsatian Riesling type nose mixed with a Chablis like palate. It never went full limestone and petrol on the nose, but it got close...but then it went more waxy, honeysuckle, and powdered lemon bar. The longer it was open, the more reminiscent it became of the Moreau-Naudet Les Forets Chablis I had about a month ago. Extremely pure and underripe yellow orchard fruits, slightly chalky, high acidity, and beeswax toward the finish. I’d hold another 3-5yrs before the next bottle. — 20 days ago
My contribution as part of a left bank vs right bank Bordeaux theme, with all wines tasted blind.
I gave this a double decant of about 3hrs, and I have to say, it was beautifully open and accessible. The power of the vintage comes through on both the nose and palate. Aromatically, it revealed fresh potpourri, cherry, currant pipe tobacco, bay leaf, and leather. It sports a beautiful texture on the palate with a dense mid palate, wrapped in graphite, fleshy black cherries, more notes of tobacco and bold mocha at the finish. This should drink in this delicious window for 5-7yrs before evolving, but is only getting better. — 2 months ago
This was my contribution for a New World v Old World Pinot tasting, with all 14 wines tasted blind.
I enjoyed my visit here earlier in the year, and thought the 2016 was great with a lot of life ahead. This 2013 is entering its prime drink window, in my opinion.
The only Fantesca wine not made by winemaker Heidi Barrett, but by assistant winemaker Tony Arcudi. A good balance of classical Cali Pinot with some old world flair. Fruit here is slightly underripe and a mix of red and black berries. A definite herbal influence with underbrush. Lots of layers here...rhubarb tart and candied black cherries up front before evolving to show herbs de Provence, cedar, crunchy cranberry and tobacco leaves. I called this my wine. — 2 months ago