Deep gold color. Lovely scents and flavors of fresh pears, flowers, spices and lemon peel. After an hour or so the pears take a back seat to ripe apricots, honey and damp hay. Full body (13.5% alcohol) and round texture but with Loire Valley acidity to keep it fresh and lively. Flavors evolve and expand. Very dry. Not a wine for drinking on the deck unless you are in a contemplative mood. We enjoyed it with Margharita pizza but it is a serious wine that will dress up any meal.
Bright, medium deep ruby. Swirling reveals some lovely rose petal scents. Black as well as red berries, currants, cassis and black pepper. Suave and sophisticated. Drinking beautifully right now.
Light, brickish red whern poured as a taste. Grenache tends to develop oxidative notes, and this can be positive as well as negative if you like Southern Rhone reds. Darker crimson when poured as a glass. Also some oxidative notes on the nose, but these add to the depth and complexity of the wine. Dark cherries, black licorice and peppercorn. Savory rather than sweet. Sea salt and compact fruit cake flavors. At 19 years, this wine is well aged, but it holds up well over three days without any hint of decline.
Medium deep yellow. Freshly squeezed lemon acidity. Lemons, butter, vanilla, honeydew melon. Medium bodied with some rich fruit on the mid-palate. Drinking beautifully now with plentiful acidity and tannin, but I am not sure I would like it at age 10.
Medium deep color, has not lightened as much you might expect 12 years after the vintage. Enticing scents of flowers and dark cherries. Same on the palate. If anything, this wine serems to be putting on, rather than losing, weight with advancing age. Big fruit on the finish, but it is clearly time to drink up for this 2012
Medium deep red, minimal bricking. Lovely bouquet of fresh berries and flowers. Cabernet (45%) /Merlot (45%) fruit in its prime. (Also has some Malbec and Petit Verdot in the blend.) Cherries, currants, cassis and a hint of black tea on the mid-palate. Tannins have faded away and there are no hard edges. Suave dinner wine. I think it has improved since my last bottle a year ago. It certainly has not declined.
Medium cherry red shading to garnet. Blue and black berry fruit with Mourvedre violets and touch of black pepper..Supple fruit on the mid-palate and finish well supported by acid. Drinks like a much younger wine.
Medium deep color. Does not appear to have had extensive oak treatment. Lovely lifted aromas, then flavors that are dry on entry and get increasingly ripe as they travel down the tongue. Blackberries, dark cherries, cassis. Lacks the strong black peppercorn smells that I remember from Langi Shiraz from the late 1980s and early 1990s, but there are some dark notes more like licorice or almond paste. Delightful to drink right now, but I suspect it will get more complex with a few years in the bottle.
Medium deep yellow. A toasty note upfront introduces complex smells and flavors. Lime, Red Delicious apples, abundant spice. Plenty of oak but it is well chosen to highlight the high quality Sangiacomo fruit. Rich in texture but only 13.7% alcohol. Even though it is now eight years old, it is holding well, although the flavors drop off considerably on the second night.
I bought this from WineBid for $15, and several bottles are still available in this week's auction.
Medium light straw. Lifted Viognier aromas of flowers, white peaches and vanilla. Apricots and melon on the palate. Not particularly high in acid but has the fresh mouth feel (and the clarinet tones) of Viognier.
Bright white color. Smells like Pinot--flowers, minerals, lots of depth and complexity. Has some white wine flavors: white peaches, pears, lemon zest, white pepper but still comes across to me as a delicate, graceful Willamette Valley Pinot Noir. Even matched with the aggresssive flavors of lamb chops, it stands up well. Wood and fruit tannins are firm but not at all hard. Subtlety and charm in the long finish. I bought four bottles; wish I had bought more.
Very dark for a Grenache-dominant wine. And there is more black than red fruit in the smells and flavors. Rich, concentrated flavors. A bit of sea salt and a bit of earth along with cherries and pepper. Alcohol at 14.5% shows a little but does not distract from the Chateauneuf profile.
Bright, medium yellow color. Rich, zesty smells and flavors of lemon curd, white peach and a hint of butterscotch. Mouth watering acidity and a long, fruit filled finish.
Ruby red shading to garnet with orange tones characteristic of the grape. Enticing scents of rose petals, violets, red berries. Flavors of dark cherries, cloves, and black licorice. If this were a 20-year-old Barolo, I would be very happy with it. It is approachable, charming and delicious.
Medium dark ruby. Several shades darker than the Mary Elke beside it. The bouquet and flavors were breathtaking--rich red and black fruits along with baking spices and some savory tones. The satiny smooth texture, though, is what sets it apart. Coats the tongue with Pinot pleasure.
Bright medium light red. Nice floral tinged bouquet along with some fresh cherry berry flavors. Fruit is good but not very complex and there is a bit of a sharp edge on the finish.
On the second night, I find a lot more to like. Fruit is deeper and the sharp edge is gone. Mary Elke told me this Boonville Barter should go 10 to 15 years. So maybe it just needs a little time.
Deep and dark for a 35 year old Chateauneuf. Ripe and broad shouldered from the first sip. 80% Grenache but more black than red fruit, dried as well as fresh. Plums, berries, leather, black pepper, licorice and Provencal herbs. As always, fills the mouth with pleasure. The ultimate example of the masculine style of Chateauneuf, rich and concentrated. Perfect with a Father's Day dinner of Provencal style roast lamb.
Deep ruby color. More black than red fruit tones: blackberry, blue plums seasoned with clove and white pepper. Tannic for a Barbera but still has the trademark Barbera acidity. A wine that will stand up to red meats and rich sauces. And I will be in no hurry to drink the remaining bottles in my cellar.
Medium deep yellow. Apricots, pears and canteloupe with a citric backbone. Rich mouth feel and a touch of honey. Combines the best of Chenin Blanc and Chardonnay. Easy to drink and gets more complex and interesting as it warms in the glass.
I opened this bottle during the Christmas season of 2023, then re-corked what was left (about 1/3 of a bottle in the cellar). Noticing it six months later, I assumed that what was left would be totally defunct, but I took a taste just to be sure before pouring it down the sink. Whooooo. The leftover wine was very, very good. Oxidized yes, but in a positive way. I love it.
Deep bronze color. Apricots, honey and ripe melon. Very rich on the palate with a taste that lingers for several minutes. In fact, I can still remember the taste 30 minutes later. A testament to the beauty of well aged (and oxidized) Chenin Blanc.
Beautiful bright Barbera ruby. Black cherries, strawberries, leather and dark spices. Medium light body with an elegant mouthfeel. Subtle nuances. Wraps around the tongue, teasing and pleasing the taste buds. Excellent Barbera.
Medium deep gold. Has lost some of the fresh lemon creme aromas and flavors I found two years ago. Still some apple, pear and citrus fruit, but the oak has taken prime position. Medium body, medium acidity, medium long finish.
2nd night: I must have been in a bad mood last night. Tonight I get the intense aromas and lemon creme flavors I found two years ago. Oregon-like acidity and a persistent finish.
Beautiful medium yellow color. Honeydew melon, Red Haven peaches and lemon cream. Full flavors on the mid-palate and finish pushed along by brisk Anderson Valley acidity. Works well with tilapia but would also drink well on its own.
Medium light crimson. The cepage is Carignan, Cinsault, Grenache and Syrah, but, as usual with this label, fresh Grenache berry shines through most prominently. Delicate may be a better descriptive term than "light" because it has substantial complexity and flavor interest for a wine at this price level ($5.79 at Plum Market in Ann Arbor). Peppery spice, as usual, on the pleasant and persistent finish.
On the second and third night, this wine fills out substantially. Has full blown Ventoux personality.
Medium deep golden yellow. Lilting smells and flavors. Peaches, apricots, citrus evolving to almonds and hazelnuts as it travels down the tongue. Slightly tart rather than sweet on entry, rich texture and fruit flavors in the middle and a long complex finish. Just keeps getting better and better as it warms and airs. Drinking beautifully right now.
Deep and dark. Black fruit, ripe and concentrated plus spicy oak. Dark chocolate on the mid palate. A tad tannic for my taste at the moment, but the wine is still young. This wine has a track record for aging well over 10 to 15 years or longer, and I am sure this 2020 will continue the trend.
Medium deep maroon color. Blackberries, dark cherries and black pepper. There is plenty of rotundone in this wine. Reminds of a Syrah from the Rhone Valley. Sweet fruit nicely balanced by firm acidity. A good choice for frequent drinking. It has surfaced again at my local TJ store, and I will be back for more.
Young Graville Lacoste is usually as light and clear as water. At 8 years of age, this bottle has turned to a medium deep gold. I find it prime drinking right now without a hint of oxidation.. Bright lemon, lime, apple, pear with a hint of white fig. Creamy, yet with a crisp mineral edge. Subtle smells and flavors develop as it warms in the glass. Oh, how I wish I had a few more of these!
Sells for about $20 if you can find it.
My wine notes, like others, frequently include aroma and flavor descriptors (black cherry, rose petals) that may seem fanciful and unnecessary. As one of my friends put it, "It just smells and tastes like wine." A recent post from Wine Folly explains how these descriptors give you a road map to the grapes and processes used to produce the wine. They are, in effect, a chemical profile of the wine which doesn't necessarily define quality as much as your personal tasting preferences.
Of more than 100 aroma compounds in wine, according to the article, there are six that play an impactful role. PYRAZINES (methoxypyrazine) are found mostly in Bordeaux varietals--Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Carmenere and Sauvignon Blanc. It's a smell that is almost unmistakeable in Sauvignon Blanc: bell pepper, freshly cut grass, asparagus, celery and green peas. When it appears in red wines, it is not always considered agreeable. Robert Parker consistently marked down Cabernet wines with obvious green tones, and he influenced many tasters, including me. Fortunately for me, this green tone usually disappears, replaced by a cherry note, after many years of aging. I have many well aged Bordeaux and Napa Cabernet wines that I love, but I find most young Cabs (and particularly Merlots) with green tones virtually undrinkable.
Pyrazine I cn do without. ROTUNDONE is my holy grail. It creates the black pepper, spice (marjoram, rosemary, thyme), earth and old leather that is common in wines made from Syrah, Grenache, Mourvedre, Aglianico.and Zinfandel grapes. That is why my tastes run toward the Rhone, and particularly the Southern Rhone plus certain areas of Italy. Unfortunately, studies have found that 20 to 25% of the population cannot smell rotundone. The majority of those who can report it as a positive smell.
The other impact compounds listed by Wine Folly are:
SOTOLON (maple syrup, grilled nuts, figs, honey) that is created by oxidation in wines such as Sherry, Vin Jaune, old Sauternes, old Chardonnay and very old red wines;
TDN or petrol that is most prominent in Riesling but also in some Chardonnays and other white wines;
DIACETYL, which is responsible for the buttery, creamy flavors and textures in wines, red and white, that have undergone malolactic fermentation; and
MONOTERPENES (roses, flowers, sweet spices, mandarin orange), which are dominant in Muscat Blanc, Gewurztraminer, Viognier but also some red wines such as Nebbiolo and Pinot Noir.
The interaction of these compounds and others creates the complexity and interest of any wine. If the wine simply tastes like wine, you may be missing or ignoring these compounds. Or the wine may just be a simple wine.
Deep and dark. Rich in blackberry-oriented fruit. Full bodied with soft tannins that allow a smooth feeling on the palate. Only 12.5% alcohol so I assume it is somewhat high in residual sugar and lacks the acidity needed to balance it. A good every day wine if it matches your taste. For the same price, I prefer the Aglianico.
Some would be turned off by the color--the deep old gold of maturity. And there are some oxidative notes in the smells and flavors, but that is part of the package. White peaches and Red Delicious apples. Also the broad flavors and salinity of grilled nuts. Acidity that carries the flavors from front to back. Some of the most attractive flavors seem to cling to the roof of my mouth, lingering nicely
Bright color but garnet more than ruby. Smells are not as intense as early bottles but deeper and more concentrated. Like pasta red sauce that has been simmering for hours. Dark cherries and spice. Somehow, the tannins seem more noticeable now than they were a few years ago but they aare more integrated with the fruit, which is beginning to show darker tones. Complexity is developing, but I think there is more to come
Medium light red. Reminds me of a good Southern Rhone. Red fruit smells and flavors--strawberry, red cherry with a spicy edge. Medium to light body, high acid, medium to light tannin. I get some complexity in the red fruit, black pepper finish.
Medium light Pinot color.Scents of roses and red fruit; flavors of Bing cherry and red raspberry with touches of vanilla, cinnamon and orange peel. Bright fruit with good acidity and delicate tannins. Matched up well with a delicious pappardelle bolognese dish at Compass+Cleaver in Gull Lake, MI.
Very dark and deep. Black currants and dark cherries. Aggressive on the mid-palate but fruit-oriented and very approachable even at its young age. Good acidity for a warm climate wine. Black licorice and black pepper on the medium finish. More than just a pizza wine. After tasting a bottle, I went back and took the six bottles left on the shelf. If it appears again, I will buy more.
Medium deep yellow. Bright, fruit-oriented smells and a rich mouthfeel. Lemon curd and minerals. Lees contact rather than oak is giving this wine its complexity and flavor interest. Beautiful wine.
The 2018 WillaKenzie Chardonnay, in its sixth year, is now discounted at Plum Market in Ann Arbor and other places for about $15, half of its usual retail price.
Bright crimson, translucent. Even though it is nearing its 15th birthday, this wine still requires at least two hours of aeration to show its best. Cranberries, red raspberries, violets. Swirl and enjoy. Bright flavors on the palate: red berries, sour cherries and cinnamon. Very expressive in a graceful, elegant way. It's easy to identify the acid thrust that enlivens the wine, but the tannins are also there on the mid-palate and finish, delicate, lacey and full of ripe fruit flavors. One critic (Vinous) found the finish "Chambolle-like." I don't have that much experience with fine red Burgundy, but I find it heavenly.
I paid $15 at auction for this 2009. The current vintage can be found for about $20 a bottle--an incredible bargain.
Much darker than the Thalabert but conisistent with Crozes Syrah. More forward in aromas and flavors. Blackberries, cassis and pepper. Lots of black pepper. In fact, in the end, the black pepper ends up defining the wine and drowning out the fruit. One dimensional compared to Thalabert, but then what do you expect?
Medium light crimson, a solid cork and very little sediment. For an hour or so, the bouquet is a bit muted, but the flavors are classic Thalabert. The scents that emerge over time are well worth the wait. Red and black fruits, grilled tomatoes, a hint of black pepper. Acidity that keeps the lovely flavors moving down the tongue from front to back. Comes at you from many directions, twists and turns, highs and lows. Teases and pleases. Of course, it does not measure up to the 1983, 1990, 1988 or 1991, but it is still top of the line red Syrah from Crozes-Hermitage. I love it.
Maturity is reflected in the light to medium ruby color. Intense and expansive smells of ripe cherries, red berries and flowers. Sweet pie cherries on the palate along with touches of orange zest and spice. Velvety mouth feel Tannins are ripe and balanced by good acidity. Lovely, ripe finish. Irresistible.
Deep and bright. Lovely smells of fresh berries, red and blue, along with herbs and spice. Fuller bodied, it seems, than past vintages but just as friendly and open. Ventoux black pepper and spice on the mid-palate and finish. Never disappointing.
3 Messes Basses is made by the cooperative at Mont Ventoux and sells for about $12 a bottle. It is worth every penny and more. In the 2019 vintage, it is 60% Grenache, 20% Carignan and 20% Syrah.
Medium deep red. A bit thin on aromas and flavors at first but grows with aeration. Cherries, red berries, dark tones. Less floral, less chalky and a bit lighter in body than the Gigondas (although both are 14.5% alcohol). Flavors and complexity grow with aeration. A very enjoyable wine but I would still be willing to pay the extra price for the Gigondas.
Deep, medium dark ruby. Violets, dark cherries, baking spices, dark licorice tones. Firm tannins on the mid palate lead to cascading flavors of ripe blueberry fruit on the long and pleasure-packed finish.
Bright ruby, deep and dark. Classic Cabernet smells and flavors. Ripe and fresh. Red and black currants, mint and spice. Well defined flavors and a persistent finish. Tannins are ripe and accompanied by good red fruit acidity. Was a perfect match for Easter roast lamb dinner.
