Austin Hohnke

9.2

Deep, young, tannic, and intense. Fruit is shy.
Alcohol is prominent with this one. Maybe age and air can assist with that, but definitely coming in hot. — 25 days ago

Jay Kline

9.4

Opened about an hour before service and poured into a decanter; enjoyed over the course of a few hours. The 2014 Sozet pours a deep garnet with a purple tinge and a translucent core; medium viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of tart, ripe and desiccated dark and red fruits: mashed mixed brambles and blueberries, cherry compote, Tootsie Roll©️, mocha, lavender, black pepper, a whiff of beef jerky, dried green herbs, old wood and rocky granitic earth. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. An utterly fascinating Cornas; remarkable in its unique character. It’s feral but in a different way than I’m used to. One of those wines you don’t know what to think of in the moment and then days pass and you’re still thinking about it. Hard to say if the structure is adequate for long term cellaring. Drink now through 2034? Thanks for the assist @Lyle Fass — 3 months ago

Jay Kline

9.5

This was one of those rare nights where I had zero obligations…so I decided it might be fun to grab one of the relative newcomers to my cellar and head down to Mertz, sit at the bar, and share with the staff. Upon arrival, I was met immediately by the incomparable Matt Brown who asked if I would like to sit next to Dan Morgan. “Morgan Ranch Dan Morgan? Uhhh…yuh!” I duly handed my bottle to Matt and he kindly introduced me to Dan. After exchanging some pleasantries, I sat down and suggested we open the Brisset and see what it’s about. Dan was game so we proceeded to enjoy the evening, covering a range of topics from travel to the state of our education system and much more. It should go without saying that we each enjoyed a couple of steaks from his ranch too. I mean, obviously.

Initially, we popped and poured a single glass. It was beautiful, particularly on the nose, but seemed a touch reticent on the palate so we elected to splash decant. We enjoyed this bottle over the course of several hours where it really started to thrill after getting a nice bit of air. The wine pours a deep ruby color with a deep but transparent core; medium viscosity, with very light staining of the tears. On the nose, the wine is developing with gorgeous, even unctuous, notes of ripe red (and some black) fruits: strawberry, raspberry, blackberry, Bing cherry, red flowers, licorice, warm spices, and minerals. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. Wow…such a youthful beauty…and it’s already giving me some sugar. The quality is obvious, almost startling. Drink now with patience but better after 2032 and through 2052+. Thanks for the assist @Lyle Fass

P.S. I should provide the Morgan Ranch backstory. Located in Burwell, Nebraska, the Morgan Family were one of the very first producers of Japanese Wagyu cattle outside of Japan; Dan brought the first herd from Japan back in 1993. They are, to my knowledge, the only Wagyu producer that exports back into Japan. — 7 months ago

Jay Kline

9.3

Poured into a wide bottom decanter about four hours prior to service; enjoyed over the course of our meal. The 1990 pours a garnet color with a translucent core and an orang-ish rim; medium viscosity with no staining of the tears. On the nose, the wine is vinous with notes of ripe and desiccated fruits and truffles for dayzzzzz! There’s dried Morello cherry, red rope licorice, truffle, dried red flowers, the smell of an old cedar chest filled with old leather bound books and a mix of organic and inorganic earth. On the palate, the wine is dry with medium+ tannin (integrated) and medium+ acid. Confirming the notes from the nose. The finish is long and savory. This is showing well at 35 years old! Drink now through 2030. Thanks @Lyle Fass for the assist! — 3 months ago

Ron Kyle

9.0

A great cab. Unfortunately didn’t record details at time of drinking. — 4 months ago

Jay Kline

9.5

The Fossati MGA is bifurcated administratively with the commune of Barolo (to the south) and La Morra (to the north). Cesare Bussolo’s holdings are in the latter. In fact, his vines run like a thin ribbon right through the middle of one of Roberto Voerzio’s plots.

Popped and poured; enjoyed over the course of three hours. The 2020 pours a very pretty garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with soaring notes of ripe red fruit: Morello cherry, raspberry, strawberries, roses, curaçao, licorice, talcum powder, a touch of tar, some dried herbs, dry earth and gentle warm spices. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long and savory. This is a beautiful wine and I was really grateful to share one of my bottles with a good friend at Via Farina’s new location at Regency Landing. Drink now with patience and through 2060.

I would like to add that I have only become aware of Cesare Bussolo’s work over the last few years and believe it or not, it was his 2018 Fossati (from a tricky vintage no less) that caught my attention. He is quickly becoming one of my favorite producers in La Morra. He makes a very small amount of wine (relatively speaking) but I have really enjoyed the process of not only discovering Cesare’s wines (his Barbera’s are not to be overlooked!) but also sharing them with friends. Thanks @Lyle Fass for the assist! — 7 months ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of a couple hours. The 2019 “Primanebbia” pours garnet color with a transparent core; medium viscosity with no staining of the tears. On the nose, the wine is developing with an insane nose of wild forest strawberries, raspberries, roses, curaçao, fresh sage, old wood and gentle mix of cool and warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long. Probably the greatest Langhe Nebbiolo I’ve had to-date. Drink now through 2039. Thanks for the assist @Lyle Fass — 3 months ago

Tom Casagrande

9.2

A relatively complex Bojo, with the nose displaying deep, vibrant cherry fruit, a slight barnyard/sauvage note, and lots of crushed granite. In the mouth it’s dense but lean and more minerally than fruity. Great acids and a long finish. Seems a little youthfully disjointed as yet, so a little more bottle age should assist. — 4 months ago

Jay Kline

9.5

Popped and poured; enjoyed over two days. Maybe slightly better on Day 2 under a muzzle. The “Le Pucelles” pours a straw color with a persistent mousse. On the nose, the wine is developing with powerful notes of ripe and tart fruit: green apple, wild strawberry, raspberry, Meyer lemon, and minerals. On the palate, the wine is dry and the acid is high. Confirming the notes from the nose. The finish is long. Looking back at my previous notes for this wine from the same disgorgement, the fruit set has shifted a little but I’m no less impressed. The quality of the fruit is tremendous and the minerals dazzle. A dense Champagne and yet it never feels heavy. The cut and precision is undeniable. Drink now through 2036. Disgorged in October of 2022. Thank you @Lyle Fass for the assist! — 6 months ago

Jay Kline

9.6

The 2022 “Sous Roche Dumay” pours a straw color with medium viscosity. On the nose, the wine is developing with remarkable notes of bright tropical and ripe orchard fruit, a lovely mix of yellow and white flowers and laden with chalky minerals. On the palate, the wine is dry with medium+ acid. Be still, my beating heart…the acid! Confirming the notes from the nose. The finish is long and delivers a serious dose of the minerals, keeping up with the two Raveneau enjoyed alongside. Brilliant. This was arguably the best of the three paired with the pôchouse bourguignon but really, all three worked well. Drink now through 2052. Thanks for the assist @Lyle Fass — 8 months ago