Skeleton Vineyards
Skeleton Key
Proprietors Red Blend
Nose is wood, leather and hint of stone fruit. Taste is pepper, leather and oak. Not picking up much fruit maybe black cherries. Finish is dry oak. This one has been in the wine fridge for probably 4 years. — 3 years ago
Penny's Hill
Skeleton Key McLaren Vale Shiraz 2016
Brought this bottle back from Australia in 2018. As good as we remember! — 4 years ago
Château Mouton Rothschild
Pauillac Red Bordeaux Blend 1982
1982 vintage. Above average fill. Cork 98% saturated. Decanted and throwing a mix of chunky and sandy sed. Tasted after 15 minutes. Dark-fruited nose. Still medium body. Any overt fruit is gonzo and this specimen ended up as more muscular than remembered with notable balance. Tannic skeleton definitely in place. Least favorite 1st growth overall but this was a great showing. In a sweet spot currently and likely to hold here without drop off for another 4-5 years. 6.1.24. — 7 months ago
The Outsider
Skeleton Coast Swartland Sauvignon Blanc 2020
Lovely Sauvignon Blanc
Subtle.Not too acidic.Good minerality — 3 years ago
Luis Seabra Vinhos
Xisto Cru Tinto 2013
Very dark in color. Nose mostly of mineral with little fruit. Red fruit on the palate-strawberry, raspberry and cherry. The acid mineral skeleton sets off the fruit. A well defined presentation. ABV 12.5%. Luis Seabra makes some of the most interesting wines coming from the Iberian Peninsula. 4* — 4 years ago
F.X. Pichler
'M' Smaragd Grüner Veltliner
For starters, this is an extraordinary bottle. Golden yellow in color. Floral aroma with white pepper and chalk dust. Complex but balanced palate. Apples, white pepper, stone, flint. With warming a more tropical spectrum emerges. Fruit balanced by ++acid and mineral skeleton. Overall, a terrific job.
Paired with a duck ragu in the Venetian style accented by cinnamon. Missed @Andrew Schirmer and @Nancy Dwight . — 2 years ago
Château Gloria
Saint-Julien Red Bordeaux Blend 2018
2018 vintage. Big cherry pie/cherry pop-tart nose plus a pinch of raspberry and mint. Light-medium/medium body. Baking chocolate, cocoa powder, kirsch liqueur, rhubarb, allspice, dust and vanilla bean. Oak slightly showy in the frontal palate but then dissipates in a shimmering dissolve. Tannins, while present, are not exactly what I’d call firm. Verry drinkable now and for the next dozen years or so. Past that? Could be drinking the skeleton. — 3 years ago
Jay Kline
Yesterday, Stage 7 of this years Tour de France was an exciting Time Trial through a famous section of the Côte-d’Or. The riders started in the village of Nuits-Saint-Georges and finished just up the road in Gevrey-Chambertin. Naturally, I felt compelled to open this beauty from Thibault Liger-Belair. “La Charmotte” is a tiny, 0.40ha (basically a single acre) vineyard right on the border of the 1er crus of Argilats and Bousselots that was planted in 1962.
Popped and poured; enjoyed over the course of six hours. The 2019 “La Charmotte” pours a deep, slightly hazy ruby, thanks to some fine sediment. But otherwise a transparent core with medium viscosity and no staining of the tears. On the nose, the wine is developing with gorgeous, perfectly ripened strawberries and raspberries, cranberries, exotic spices, a radical assortment of red flowers, porchini and soft baking spices. On the palate, the wine is dry with medium tannins and medium+ acid. Confirming the notes from the nose. The finish is medium+ and super satisfying.
A touch of Vosne-Romanée with the skeleton of Nuits-Saint-Georges, this is a serious village wine with impeccable texture. For all the super nerds out there, Thibault uses 40% whole cluster for this wine, aged 18 months in French oak barrels, less than half of which are new. Drink now through 2034 easy.
— 5 months ago