Keint He Winery & Vineyards
Weingut Keller
Abts E de Riesling 2017
Arbe Garbe
Sonoma County White Blend 2018
Wonderful. Remembering @Alec White each time we have one of these, as he introduced the wine to us. 🙏🍷 — 3 years ago
Beaulieu Vineyard
Private Reserve Georges de Latour Napa Valley Cabernet Sauvignon 2002
This was a nice pour out of 9L served up by their Winemaker, Trevor Durling. He and his team are a great group of people.
Really excellent evolution. Classic Private Reserve George Latour style. Fine, dark tarry tannins, dark cassis, wet clay, sandalwood, used tobacco, light herbaceous notes, understated lead pencil, some baking spices, dark spice, withering dark & red flowers, excellent round acidity, balance for days, soft structure & tension and an elegant, round, plush, velvety finish that close to two-minutes. — 9 months ago
S.C. Pannell
McLaren Vale Tempranillo Touriga 2013
See previous notes on March 2020 and October 2020. This tasting was even better than those two tastings. At 10 years it is peaking. Sweet and savoury ripe plum and black cherry. So mellow, earthy and delicious. A brilliant wine from a brilliant winemaker. He certainly is the master of alternative varieties in this country - Steve Pannell. A lot like cool climate Shiraz and many would pick it as that in a blind tasting. A great match with Chicken Legs. — a year ago
Vine Hill Ranch
Oakville Cabernet Sauvignon 2021
Bruce Phillips and his wife were pouring their 2021. Talked w/ him at length. Very nice couple.
The 2021 showed well young with room for improving with 10-25 years in bottle and beyond. It showed some evolution, wasn’t all primary. Elegant, very well balanced with excellent structure and finish. Drink 2033-45 properly stored.
The general Napa consensus on 2022 vintage will be a story of did you pick before or after the 6 days of extreme heat during the harvest window. One producer told me his would add 5% of 2023 to some of his 2022’s, which is allowed. He mentioned that he was going to add 15%. But, I think he just misspoke? Get ready for an amazing 2023 vintage from Napa. It was a cooler, not hot-hot, which was a near perfect growing season for long slow even ripening. Some say a vintage of a lifetime and others would only say exceptional.
The Saturday-Sunday Pavilion tasting at Pebble Beach Food & Wine is an excellent four hours to taste a lot wine, taste curated dishes from chefs from all over the country and meet the people behind the bottle. These short ribs were one of the top two or three things I tasted at the Pavilion Saturday. — 9 months ago
Hubert Lamy
En Remilly Saint-Aubin 1er Cru Chardonnay
Lamy’s ‘14 a Criot Batard Montrachet is up there as wines of my life so I was very excited to share this bottle with Cerasulo. Started strong with his magic work he does in Saint Aubin. I was anticipating a emotional ride, but the wine evened out and the richness took over the reductive steeliness. Felt out of balance. Delicious, yes! But a walk in heaven. Not so much. — 2 years ago
Orin Swift Cellars
Abstract Grenache Blend 2018
History dates back to 1995 when on a lark, David Swift Phinney took a friend up on an offer & went to Florence, Italy to spend a semester “studying”. During that time, he was introduced to wine, how it was made, & got hooked. A Grenache, Syrah & Petite Sirah blend. Aromas of fresh ripe red fruits with floral & spice. On the palate flavors of cherry & raspberry with cacao & espresso notes on sweet savory soft tannins, well balanced, lingering finish ending with fruit & toasty oak. Nice! Consistent Quality! — 4 years ago
Aaron Tan
One of the best evenings of wine I’ve had this year, and it was just focused on this duo. Opened as inspiration for this year’s red pick at Miao Lu (a name to remember for those reading. I’ll say it here first - some of the best Pinot’s and Chard’s in the world will be coming out of this project high up in Yunnan!), and they both gave great context to the task.
When I harvested with Klaus-Peter in 2017, the vineyards bore the scars of hail, every last one of them. The damage was manifest in what we came to call "hail berries" (misshapen berries). To my untrained palate, they tasted perfectly fine. Naturally, I asked KP why we were discarding them, and his response, while not entirely unexpected, was still astonishing (paraphrasing of course): "I don't need to know precisely what they do," he said, "but if there's even a chance they might diminish the wine by 1%, they're gone. And these? They look capable of much worse."
That unyielding spirit of his was, I must admit, my torment at Abtserde, the vineyard hit hardest by the hail. We spent an entire day sorting and picking a single row - granted, the rows were long, but the pace was glacial. The true enemy, though, wasn’t the relentless sorting, but the wasps. Those little demons made an already grueling task even more daunting, dodging their stings as we plucked berries one by one, like selecting pearls from a troubled sea. What we ended up with were, quite literally, tiny gems - "caviar" berries of purity. By day’s end, the sight was something to behold. Despite the torment, the hard work was unquestionably worth it. The 17’ Abtserde is my wine of the vintage.
I’ve had the 17’ Abtserde on numerous occasions but this takes the cake as the best (note to self: best to decant a young Abtserde hard). It is a marvel of purity and depth, with its nose evoking Meyer lemon, iodine, chalk, and flint. These aromas reappear on the palate with a nearly overwhelming intensity, blending piquant brightness and mineral-rich concentration. With more air, a floral, bittersweet herbal note very typical of the vineyard appears (smells like the place even). As the evening unfolded, the wine seemed to grow younger, each glass more lively than the last. The final sip was almost painfully austere, like drinking pure limestone, its explosive palate held together by sharp acidity and a palpable, phenolic grip. The finish seemed endless. One of my best Keller experiences this year. — 3 months ago