DipWSET, CMS 2. I like wine, pie, and laughter. Also dark things and cats.
Salty AF with a hint of…mango??? on the nose and slight orange blossoms color-forming in the background. The palate is textured, reminding me of the feel of suede (forgive me, I’m a vegetarian, but remember the feel of suede). It is so soft and suave but also textured. It brings in a bitter orange, Saturn peach and peach yogurt flavor sensation, prickling with acidity and, yes, again, salinity. — 20 days ago
A swell of lanolin and crushed apple on the nose. Frankincense and myrrh tiptoe in. It is lively but grounded, with citrus vibes on the palate. A groundswell of acid lifts all, bringing that Chenin electricity. — 25 days ago
The look is similar, slightly simpler (than Far Ninety). The taste is still high quality. I honestly felt like this tasted as expected in this price range, but I can also remember wines I’ve tasted that were more expensive that I liked less, and vice versa. So, overall, I think this is a good bet if you want that luxe feel for (slightly) less lira. I tried the 2023 Carneros Chardonnay, which is more rich and big. The nose gives lemon balm, vanilla bean, tangerine, quince and chalk, buffered by baking spice. The palate is luscious but bright and shimmery, the acidity taking turns with vanilla and cream to show off, garnished by caramel. Rather scrumptious, definitely a food Chard, but not so much that you couldn’t enjoy it on its own, especially heading into autumn. — a month ago
Concocted of 70% Cabernet Sauvignon, 20% Petit Verdot and 10% Cabernet Franc. The herbal spice of PV and CF hover protectively around the blackcurrant and earth of the Cab Sauv. The tannins are dusty and polite, poking up midpalate then giving way to a torrent of blackberry, black currant and purple plum with a sapidity and maybe a lick of licorice. Each sip evolves. A fascinating bottle. Closer to Bordeaux in style but stylish as Italians tend to be. Do decant. Do have more than one glass and give it time to speak. — 15 days ago
Confidently red and blue fruit forward—fresh and macerated, ballasted by earth. The palate is stunningly smooth—those tannins are well-integrated, and the fruit leads the way, but it welcomes some lavender and violet notes. Tart and ripe, even giving a hint of…ouzo? Yeah, licorice! And a whiff of smoke. It has a kick, a spice, and a…can a girth be slender? This wine is broad and, at the same time, dialed in. The finish lingers, a long purple-y road. — 22 days ago
I opened this on my birthday (it seemed apropos). Like its big brother (sister/horse-er?), it is a St-Émilion Grand Cru…and I tried the 2021, which, omg, I feel bad I have committed so much wine infanticide in my life…this is good now but shows SO much promise for age-ousity (new wine adjective, adverb?) Made of 60% Merlot, 33% Cabernet Sauvignon and 7% Cabernet Franc. Blackberries, tobacco, slight violet notes and toasty cedar on the nose initially, heavy twirling teases out hints of red plum. The palate starts earthy, broadening across the mid-palate to reveal juicy, juicy cassis (red and black) and a touch of dried vines that reads as enriching, not drying—inching further towards perfume on the finish. The tannins are the melt-in-your-mouth type—they make themselves known and then relax. I loved this wine. Give it air if you open it now, lots of air and twirl it like it’s the belle of the ball, but ideally, give it a little more time. I’m not sure when it will peak, but it should continue to evolve favorably over the years. — a month ago
It is very pure—red raspberry, red cherry, and licorice, amped up with damp soil on the nose. The palate brings more licorice/anise/tarragon vibes, with a little lilac winking on the finish. The acid is vibrant, the tannins are dusky, and the alcohol is respectful. — 17 days ago
Textbook Syrah—the nose is black pepper AF, competing with red plum and green olives. The palate brings in all that, plus a slightly meaty finish. It is very slightly bacon and smokey. It is quite smooth, handsome, very collected and poised—all these flavors give their own show but seamlessly and connectedly. Winemaker Amy Christine MW knows her way around a Syrah; this one is ripe and spicy but earthy and elegant. — 18 days ago
Sauvignon Blanc in Napa is having a moment (or had it been and I’ve been neglecting it?). I’ve tasted some fun, elegant, evocative bottlings recently and this Gamble Vineyards example is another lil’ example of how malleable and exciting SB can be. I’ve “dated” about four SBs in recent months and like, I can’t give just one of them the rose they are all special.
This particular specimen has the tropical fruit vibes of passion fruit and ripe citrus laced with good-ol’ honeysuckle florals. The palate is like “surprise I saw oak!” And I was like “I didn’t know we were seeing other people but cool cool” especially as it is well integrated and subtle oak, rounding out the corners and ballasting the further citrus on the palate. I’m not saying forget CAB Sauvignon from Napa but give the Sauvignon BLANC a swirl. — a month ago
Ellen Clifford
Organically farmed, Feudo Montoni is located rather in the middle of the island, surrounded by grains at a goodly elevation where it makes a variety of wines from Grillo to Nero d’Avola, but I was especially charmed by the Nerello Mascalese. Utterly both gulpable and savorable, translucent ruby, light in tannins, big in herbals, giving off anise almost as if Gamay, but more herbal. As time passes, fleeting winds of smoke and earth fly through and dissipate like they were never there. The acid is a dream, the tannins teasers. It finishes sapid and calls for another sip. — 13 days ago