Fully, Valais

Cave Caloz (Anne-Carole et Conrad Caloz)

La Mourziere Les Coteaux de Sierre Humagne 2020

I have FINALLY tried wine from the rare Humange Rouge grape, grown deep in the Swiss Alps, and it did not disappoint.

Black cherry and Cranberry to start before settling into a herbal and lightly mineral finish. The way it twists from one into the other is beautiful.
— 8 days ago

Gillian Koh
with Gillian
Dave, Ron and 2 others liked this
Tegan Marriott

Tegan Marriott

I have loved the Swiss chasselas I tried from Paccot! Would love to try a rouge from there!
Vin d’Ottawa

Vin d’Ottawa

@Tegan Marriott Swiss wine is truly a gem that people are starting to pay attention to.

Château Latour

Premier Grand Cru Classé Pauillac Red Bordeaux Blend 1995

Age 30 has 1995 Latour is in an amazing place, finally, fully open and giving wafting unmistakable Pauillac perfume, integrated and seamless and liquid velvet in the mouth with melting tannins and an explosively long finale. My fav first growth 💯 — 7 months ago

Jay, Jan and 11 others liked this

Domaine de Beudon

Valais Fendant

Light. Hints of Riesling petroleum notes. — 2 years ago

Opus One

Napa Valley Cabernet Sauvignon Blend 2009

So for those who don’t know, this wine is a collaboration between one of the most famous California winemakers and one of the most famous Bordeaux wine makers (the grapes are from Napa).

The young expression when I first had it 10 years ago was big bold ripe fruit, probably the quintessential Napa cab.

The aged expression had more secondary and tertiary characteristics, terroir, and represented Baron Rothschild in respects of crafting a wine that could grow and develop and express the care that goes into winemaking as opposed to simply growing good fruit.

The young version of it perfectly expresses Mondavi and Napa. The aged version captures the elegance of Bordeaux winemaking and Rothschild’s fingerprints. You cannot fully experience this wine unless you’ve had it young and old. Unbelievable experience tonight.
— a month ago

Dave liked this

Château Léoville-Las Cases

Grand Vin de Leoville du Marquis de las Cases Saint-Julien Red Bordeaux Blend 1979

Fully mature and opened nicely with 30 minutes of air. Drink up! — 6 months ago

Ira liked this

Château Lynch-Bages

Grand Cru Classé Pauillac Cabernet Sauvignon Blend 1976

From a recently purchased owc showing the classic LB personality of red cherry, black berry fruit, cassis, leather, menthol, graphite, sweet savory spices & tobacco. This has been fully mature for a while where perfectly stored btls are still drinking well. — 8 months ago

Shay, Jan and 7 others liked this

Paul Jaboulet Aîné

La Chapelle Hermitage Syrah 1991

Blackberries. Olives. Fully mature but plenty of fruit here. — 3 years ago

Domaine Jean-Louis Chave

Hermitage Syrah 1983

Gorgeous on the nose. Roses, some gnarly fruit and a hint of funk. Beautiful and complex and balanced. Soft in the mid palate… soft red cherry. Excellent and fully mature. — 3 months ago

Jan, Ira and 9 others liked this

La Rioja Alta

Gran Reserva 904 Rioja Tempranillo Graciano 2004

90% Tempranillo; 10% Graciano. Red fruited perfume, earthy with medium plus intensity. Palate at 21 years is developed, balanced and soft with fully integrated tannins. Medium weight with declining strength to its inner core. Not near as good on the 2nd night. This aged overnight and finishes a little sour. I was going to give it 94 points but will now give 90 points. — 6 months ago

Jan, Daniel and 21 others liked this

R. López de Heredia

Viña Tondonia Reserva Rioja Tempranillo Blend 2012

Tasting notes during visit to the winery where absolutely everything is done in-house by hand; preserving centuries old winemaking traditions. In the Tondonia offering one can really appreciate the time and patience dedicated to crafting this wine. The wine evolves to a rustic yet graceful profile with strong notes of dark berries with slight oak and dark chocolate. On the palate the wine is bliss, medium bodied, fully integrated, with balanced acidity and a long finish.

The juice is fermented in old large wooden “tinas,” then transferred to American oak barrels (made in house to medium toast specifications), stored underground in their +100 year old cellars for at least a year. After that it is bottled and stored in the same underground cellars and finally released about ten years later. Learning about their curated winemaking process was inspiring.
— 7 months ago

Andrew, Ira and 15 others liked this
Peter van den Besselaar

Peter van den Besselaar Influencer Badge

Sweet angel in the wine cabinet