Daniel Bloom

9.1

Food wine. Likes lots of air. A good jostle and not too cold really brings this out.
A protein ( in this case cold poached salmon) really makes this wine stretch out. Tangerines and honey on the nose, dried oranges and salt on the palate. The fish w lime, soy, and ginger really developed a broad palate and long finish.
Lots of weird varietals , all bush grown, I believe foot trod, then 1/2 in neutral French oak. I believe the other 1/2 cement. Some tasters say grippy tannins. I get plenty of acid and salt. Fino and Manzanilla fans should dig it. “A field blend of indigenous white varieties from two small centenarian vineyards at around 500-600 meters of elevation. The grapes were foot trodden in lagar and allowed to ferment on the skins. The wine was then aged for 9 months in a combination of concrete and 225L used french oak. “
From @chambersstwines.
A Lagar is a concrete trough used in Portugal for crushing grapes.
Thanks @chambersstwines.
With Randy — 7 hours ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.1

Excellent grower from #Ribeiro — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

So, if it’s my birthday celebration, there is a juicy ribeye & some old(er) Claret.

My only disappointment with this bottle is as good as it is, there are better things still down the road.

The nose reveals classic Claret. There are earthy, funky fruits of; blackberries, black raspberries, dark cherries, black plum, baked strawberries with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets.

The body is medium full with rounded, nicely resolved, tarry tannins. The structure, tension, length and balance are really singing. It would be good to have another 2001 LMHB in ten years. While 2001 wasn’t a critically acclaimed vintage, I think LMHB over performed the vintage. As well, it followed a grand 2000 vintage which, handicapped it from the start. Ripe; blackberries, black raspberries, dark cherries, black plum, baked strawberries, bright cherries, rhubarb, figs, with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry top soil, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice with soft heat, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets. The acidity is excellent...like a gentle rain shower. The long finish is elegance defined, extremely well balanced ending in soft, round, dry, dusty tannins with beautiful spice.

Photos of; Chateau La Mission Haut Brion & estate vines, beautiful barrel room, pond & Roman columns and the back vow of the Chateau.

Please indulge me while I post some history on this grand producer. As much as I love the wine, I love the history & people that do the hard work to bring us such great wines.

Chateau La Mission Haut Brion is not quite as old as Chateau Haut Brion. However, they are opposite side of the road neighbors. La Mission Haut Brion dates back to the late 16th century. The property came into being after it was purchased by Jean de Pontac in 1533. US winery history is a baby compared to France.

In 1607, the estate changed hands. It was inherited by Ms. Olive de Lestonnac. What an inheritance!

In 1815, something rare happened. Chateau La Mission Haut Brion became the property of an American owner, the Chiapelle family. At the time, the family was already involved in the Bordeaux wine trade. In fact, they knew about the business as they had managed a myriad of different estates including Chateau Cos d’ Estournel.

La Mission Haut Brion continued to change hands until it was finally sold to another American family, the Woltner’s. Frederic Woltner purchased La Mission Haut Brion in 1919. The also became owners on Howell Mountain.

It changed hands one final time in 1983 when it was purchased by Domaine Clarence Dillon, the owner of neighboring, Chateau Haut Brion. They renovated the entire property, starting with replanting the vineyards which, was completed in 1987.

The 26 hectare vineyard of Chateau La Mission Haut Brion is planted to; 45.8% Cabernet Sauvignon, 43.8% Merlot and 10.4% Cabernet Franc. 3.5 hectares of vines are reserved for the production of the white Bordeaux.

To produce the red wine of Chateau La Mission Haut Brion, the wine is vinified in large, 180 hectoliter, temperature controlled, stainless steel vats and aged in 100% new, French oak for an average of 22 months. The annual production of La Mission Haut Brion averages between 6,000 and 7,000 cases per year. — 6 years ago

Lino Nascimento

9.1

Um vinho espetacular. Ando cada vez mais encantado com os vinhos chilenos baseados na dupla Grenache e Mourvèdre. No caso do Benzana , ainda temos todas as especiarias que somente a syrah pode oferecer. — 10 years ago

eduardo amat

8.9

Nace gold color
Herbs festival.
Aromas apricot, peaches, chamomile. ...
Very good body .
— 11 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

8.9

Slightly off dry but balanced given the fresh acidity. Fresh, juicy, citrus. — 7 months ago

Rufus King

9.2

Crisp, clean Albariño enjoyed outside on patio on our first day at St. Regis Resort, Mardavall, Mallorca — 2 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.5

Delicious limited production white wine from #Ribeiro the best wine I’ve ever had from Ribeiro. It’s amazing the lees work on this wine it seems like it was fermented in oak and it’s just skilled winemaking that gives it an amazing structure and creaminess. — 5 years ago

with Ileana

Martinez

9.0

Smoky skin-contact (orange? Very light color) wine from a blend of white varietals such as Formosa Dourada, Vale Grosso, Manteúdo and others yet unidentified from 100+ year-old vines. Aged in old oak barrels for 12 months. Delicious — 7 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.2

First of all thanks @TheSkip for a fantastic wine trade! Would love to do it again and I can see why this was one of your first loves!!

First time trying the Blue Eyed Boy Shiraz from Mollydooker and quite impressed. Super dark ruby core with a bit of garnet on the edges. A touch savory on the nose but with tons of dark floral notes and a mix of black and blueberries. Medium tannins (6/10) and a little bit of heat. Medium plus bodied. Dark and rich on the palate with caramel, purple floral notes, vanilla, coffee, tons of dark berries, spices, anise and a touch of savouriness. Quite extracted and good amount of fruit. Long finish. Drink till 2021. — 9 years ago

with Sean and India

Richard Hall

9.4

Fantastic fino from Montilla — 10 years ago

Michael Fischer

9.2

2006. Damn. Still a huge dark berry, jammy, smooth mouth feel, deliciousness. Lodi can do no wrong. — 11 years ago

Simon Gilligan

9.0

Black brambly fruit. Could do with more spice but a tad savoury is the trade — 12 years ago

Ivan Peci

9.4

20€ Farigola — 10 months ago

with Carlos

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

8.9

Interesting #Galicia red — 3 years ago

Peter van den Besselaar

9.2

Vintage 2017 | A trade house Cabernet Franc Chinon that reminded me of the pleasure I had while drinking CF for the first time ( it was a Bourgueil) and to experience that fantastic raspberries expression. Pure joy. Frivolous. Lively. No doubt: I do like this wine because it is luscious and vibrant. Wine does not necessarily to be great to love it. | paired with spring chicken and lentils. — 6 years ago

Jay Kline

9.1

A huge wine; nearly port-like. Massive, rich, raisiny fruit (almost Luxardo cherry-like), chocolate, figs and baking spices. The tannins are stiff but not punishing. A touch boozy but what do you expect? I don’t drink Amarone very often but this was fun to share with the boys while we complain about our country’s continuously ever more tragic trade policy. Tariffs on French wine, Scotch whiskey and Italian cheeses?!! 🤦🏼‍♂️ — 7 years ago

Severn G

9.2

Importer notes are more descriptive/educational than my own: "A blend of Touriga Nacional, Alfrocheiro, Jaen and Baga from the granite soils of Quinta do Corujão. The Touriga Nacional is foot trodden in lagar, while the Alfrocheiro, Jaen and Baga are fermented in stainless steel tank at low temperatures with little extraction. Aged for 12 months 30 percent new and 70 percent used French oak barrels."

Deep purple/violet color, nose of cassis/ripe plum and wild flowers. On the palate, it is fresh with soft tannins and practically no acidity, with its very velvety texture.

Absolutely stunning pairing with our local, grass fed Angus burgers, nestled into the best Sourdough buns your ever dug your teeth into. (Our local baker from France is a crazy Sourdough guy, he does everything with it; Pizza crusts are other-worldly!) — 9 years ago

Scott Barber

Wine Educator Meadowood Napa Valley

9.0

Really good, pure mineral driven style. Not the leesy juicy fruit style but more along the lines of Do Ferreiro. Delicious but not ideal for blinds. — 9 years ago

Shane Grennan

9.3

93/100 Marion Marion Marion how do I love thee! Elegant power right here, named after the grape this is 100% made from and smothered in the winemakers trade and Valpolicella. The grape in unique and identifiable and here produces a rich complex wine.

Dark opaque ruby red in the glass with insanely oily texture. The nose is light and fresh red and black fruit, slight florals and herbs.

The palate is smooth and light yet powerful with elegant second stage tannin finely polished. The finish is light but long. — 11 years ago