tag:blogger.com,1999:blog-16042978382015391752024-03-15T21:14:53.252-04:00Artisan Wine on a BudgetFred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.comBlogger2548125tag:blogger.com,1999:blog-1604297838201539175.post-9310832615919568762024-03-15T21:13:00.001-04:002024-03-15T21:13:57.706-04:00Ici/LaBas Les Reveles Elke Vineyard Anderson Valley Pinot Noir, 2006<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivqidMwxDNJrac6NURrSN0-1QkS-BMJYqyMqwWCdnrg1NDJZD4EcLmdBZcIDcBtOScLquqfmiF7a7eqhZQC-zdfjpMV5jzSLMnv4HkKYmztgemHTSyUtv_lCCV5KQH_2l82DB-ev1YyM0V4j4a6-ULY1vZ2WtYK2DJ08TLTsCPY-WS3Gj4dOfx2YhYp1w" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="270" data-original-width="113" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEivqidMwxDNJrac6NURrSN0-1QkS-BMJYqyMqwWCdnrg1NDJZD4EcLmdBZcIDcBtOScLquqfmiF7a7eqhZQC-zdfjpMV5jzSLMnv4HkKYmztgemHTSyUtv_lCCV5KQH_2l82DB-ev1YyM0V4j4a6-ULY1vZ2WtYK2DJ08TLTsCPY-WS3Gj4dOfx2YhYp1w=w83-h200" width="83" /></a></div>The cool climate of Mendocino's Anderson Valley is ideal for growing Pinot Noir, and many of my favorite wines from this appellation have been produced by Jim Clendenen of Au Bon Climat/Ici LaBas from Donnelly Creek vineyards previously owned by Mary Elke.<p></p><p>Medium to light color with amber forming at the rim. Mature and lovely. Scents of red berries, flowers (fresh and dried) and forest floor. Red raspberries, cranberries--fresh and ripe. Excellent acidity with hints of citrus zest on the long, lovely finish.<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-11627855485062859622024-03-13T19:43:00.000-04:002024-03-13T19:43:48.290-04:00Tenuta Tambournin Les 3 Seuri Freisa, 2015<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9spbwp3SXbpR15PeDyakkE5l8J_WwCs1rJXjg88bLg7ySDzXQr3WcQCwnkvhW9UbO64PxFBj5gWXJwICWvVH7jwTktUNswcIqslJN0FpiAcz4qwF5m8WT52tCt-YFQRICET7-WIbH8VuFRN3JQzt_sqpRufGn8A8QMg_i_vN5jBOz2NTfsd__9BQiQJI" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="500" data-original-width="125" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9spbwp3SXbpR15PeDyakkE5l8J_WwCs1rJXjg88bLg7ySDzXQr3WcQCwnkvhW9UbO64PxFBj5gWXJwICWvVH7jwTktUNswcIqslJN0FpiAcz4qwF5m8WT52tCt-YFQRICET7-WIbH8VuFRN3JQzt_sqpRufGn8A8QMg_i_vN5jBOz2NTfsd__9BQiQJI=w50-h200" width="50" />Ge</a></div>Genetically, Freisa is believed to be a parent of Nebbiolo and a cousin of Viognier. That means it is capable of producing fragrant wines with high quality fruit that is high in both tannin and acidity.<p></p><p>Medium deep garnet. Aromas of violets and fresh strawberries leading to flavors of black licorice, spice and leather. Full and rich on the palate. A bit of austerity at this stage from the tannins but pleasing finish featuring fruit and minerals.</p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-18902518595250164352024-03-10T21:36:00.000-04:002024-03-10T21:36:06.026-04:00Martin Ray Dutton Ranch Concrete Chardonnay, 2020<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicT2Qqep12-9rL07EBMdCygktOYC7zCu9FEFhygZVYwPeeYowyQYjL1m1pL2YV4jSpuLn4zODzrkbUZiFlHMYWzHc0fEZ1EkOZdl5zC2Nm5hgdbkUzCzRZXHtx9LBT8IcFNSwuIQ-YOEfsUFx3_noMIp-vqg2OsofZC1_LleUzuQVPj3t1NFe4VrAtEyA" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="2048" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEicT2Qqep12-9rL07EBMdCygktOYC7zCu9FEFhygZVYwPeeYowyQYjL1m1pL2YV4jSpuLn4zODzrkbUZiFlHMYWzHc0fEZ1EkOZdl5zC2Nm5hgdbkUzCzRZXHtx9LBT8IcFNSwuIQ-YOEfsUFx3_noMIp-vqg2OsofZC1_LleUzuQVPj3t1NFe4VrAtEyA=w157-h200" width="157" /></a></div>This Russian River Chardonnay was aged on its lees for six months in concrete eggs rather than oak barrels to preserve the aromas and flavors of excellent fruit from the highly respected Dutton Ranch vineyards.<div><br /></div><div>Bright medium deep yellow. Vibrant fruit. Freshly peeled apples in lemon juice and butter. Spicy Russian River tones. Clean, well delineated smells and flavors with a long finish. At $20 a bottle, this is an exceptional value in California Chardonnay.<br /> <p></p></div>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-28237307936132882552024-03-08T21:25:00.002-05:002024-03-09T07:58:25.753-05:00Ferdinando Principiano Dosset Dolcetto, 2021<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgMOmLT3XYLdXHrxpkPKsuJmANBHAEq_2VcfOpgVaDpHkqsj5IIOQj0vu--b8wW6vNvKyh0TxT-iDqfioNYzFmOkgPVA7bxYuOxAOVXnE8qWXyB4jGdPHLP3htOsu4hcAbWzK2XzZP3fldZGgBZiu12_IbqE7p7QsXANfoFx1Wp4Yjk7y1KqCf8LGpACYs" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="600" data-original-width="162" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgMOmLT3XYLdXHrxpkPKsuJmANBHAEq_2VcfOpgVaDpHkqsj5IIOQj0vu--b8wW6vNvKyh0TxT-iDqfioNYzFmOkgPVA7bxYuOxAOVXnE8qWXyB4jGdPHLP3htOsu4hcAbWzK2XzZP3fldZGgBZiu12_IbqE7p7QsXANfoFx1Wp4Yjk7y1KqCf8LGpACYs=w54-h200" width="54" /></a></div>Sometimes negative comments can trigger my interest, indicating for me that the comment comes from a person with different tastes and expectations from my own. On Cellar Tracker, this Dolcetto was criticized because it was "missing in body, missing in wow factor." The body of a wine is determined by its alcoholic content, and this wine is low (11.5%) in alcohol. It does, however, have the tannin and acidity to carry intense Dolcetto flavors and a fine texture.<p></p><p>Beautiful bright ruby color. Cherries, red raspberries. Excellent balance of ripe fruit, tannin and acidity. Sits lightly on the tongue but leaves a lasting impression. The pasta was rich; the wine was elegant but not at all overshadowed.<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-14529183580306401442024-02-26T16:12:00.000-05:002024-02-26T16:12:09.078-05:00Chrismont Winery LaZona Aglianico, 2021<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisQHSA4eRMJ3T4itr8wBHSMU8O_Q-zZosWGumJ53bUbbeYKEGAXxIfrBB-lNorEnMF0u9QtXyl97ly3z5GP_aMn5SHbWYiLg2ieQDL--JD4yuUY_TCI4vyO6h8m6m6VSVKPXoHbJuHtPcRHY-VUmJ_ceIj7BNY1tHkdt1XOXDjvNSrgDdUQXTmT6opx8A" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="450" data-original-width="108" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEisQHSA4eRMJ3T4itr8wBHSMU8O_Q-zZosWGumJ53bUbbeYKEGAXxIfrBB-lNorEnMF0u9QtXyl97ly3z5GP_aMn5SHbWYiLg2ieQDL--JD4yuUY_TCI4vyO6h8m6m6VSVKPXoHbJuHtPcRHY-VUmJ_ceIj7BNY1tHkdt1XOXDjvNSrgDdUQXTmT6opx8A=w48-h200" width="48" /></a></div>I was surprised to see so many Italian varietals at this King Valley (Australia) winery. The Arneis had many of the qualities of Italian versions I have tried. The Barbera was very good, perhaps a little less acidic than a Piedmont Barbera. As I expected, the Nebbiolo had only a vague resemblance to a Langhe Nebbiolo. The grape apparently does not thrive away from its Piemont home. My favorite of this lineup was the LaZona Aglianico, and we ordered a bottle to accompany an excellent Sunday lunch at the winery.<p></p><p>Dark crimson color, bright and youthful. Dark cherries but also some bright red fruit tones. Ripe fruit with lively acidity. Just the right amount of earth and forest floor with white pepper on the long finish. At $36 AU, this is an excellent value<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-2169964208377329952024-02-24T06:04:00.001-05:002024-02-24T06:04:52.060-05:00Jones Winery and Vineyard Rutherglen Malbec, 2019<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhaVcgng2x26dLl5yg6DieL8wHpfeUfgS1L0ps9UeAGzFl9og-DYdO9CZD2AlTf0Cy9XhzbnuQpb18wP4vrj5TLa7ahwd_KZIvy25fJqx49dULQntFywtVdNKU3LJlnyRYdiSSBhoq3TFEaYfVHuQaB1UB67AXgX9LdwN8HUdptwXYcfM_8-JOs28TiRYA" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiL9ycxr1jNhxWzeL-07qla9vKMFmlFKL17X3TdPXUa-IoRKyJEh-xm-DxEF5mgMJxTFEU1t_bWgj6HqfYl3WpcJqx4K_LrcT164cGkGpcpHj7q4NdLFaWZNrKZHGq-vWD8r1k_iSf2eeoRZZ5gMyEDDUSQknkP-VpTdrRPJdju906vKAZfa0e-yWopwaw" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="260" data-original-width="260" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEiL9ycxr1jNhxWzeL-07qla9vKMFmlFKL17X3TdPXUa-IoRKyJEh-xm-DxEF5mgMJxTFEU1t_bWgj6HqfYl3WpcJqx4K_LrcT164cGkGpcpHj7q4NdLFaWZNrKZHGq-vWD8r1k_iSf2eeoRZZ5gMyEDDUSQknkP-VpTdrRPJdju906vKAZfa0e-yWopwaw=w200-h200" width="200" /></a></div>Malbec has become very popular in the United States--so much so that I tend to avoid it, wine snob that I am. After tasting this 2019 Malbec from Jones Winery & Vineyard in Rutherglen Australia, I decided that Malbec is worth another look.<p></p><div>Beautiful bright crimson color. Ripe red cherry, intense aromas and flavors. Rutherglen is a particularly warm area of Australia, best known for its dessert wines, but this 2019 Malbec has surpringly good acidity. Medium bodty, great texture, long finish that gets better and better over the course of the meal.</div>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-20671484970331276642024-02-23T03:31:00.004-05:002024-02-23T05:56:03.437-05:00Henschke Hill of Grace Shiraz, 1991<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiiD9F2u2DFn23hoIaVx7FFd99yx3Y7uPwRzM2J-qqGJ3wSPMcKmPVOWyCdfS-T4zJqJDqc2VnfpjwdVYzD9WV_auqia-xanLwks-TNF4aYVPlp7LQZO0HXJOkIgwC3Ur4xio4pdWNyDukui__wh5E0o3GvyCCfC0-LYMfvlV-bQ82vas2sdr2cvot_NJQ" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1707" data-original-width="1366" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEiiD9F2u2DFn23hoIaVx7FFd99yx3Y7uPwRzM2J-qqGJ3wSPMcKmPVOWyCdfS-T4zJqJDqc2VnfpjwdVYzD9WV_auqia-xanLwks-TNF4aYVPlp7LQZO0HXJOkIgwC3Ur4xio4pdWNyDukui__wh5E0o3GvyCCfC0-LYMfvlV-bQ82vas2sdr2cvot_NJQ=w160-h200" width="160" /></a></div>According to most critics, Henschke ranks as one of the top two or three producers of Australian Shiraz, and Hill of Grace is the estate's most high respected product. Tasting this wine tonight, I can say, without hesitation, it is not over-rated.<p></p><p>Medium dark garnet. Minimal bricking. Entrancing bouquet of red and black fruits, flowers, eucalyptus and white pepper. Lovely ripe fruit with savory tones. Finesse rather than power. Has aged beautifully and is not finished yet. Ranks very high on my all-time list.<br /></p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-14902232587360979032024-02-21T03:18:00.003-05:002024-02-21T03:18:25.962-05:00Carrick Unravelled Central Otago (New Zealand) Pinot Noir, 2021<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLGvWZikUETH1YLNSS56tCl0nyFxmsCzw07jTJFNg7Y_9npglpKaA0NMPF4ytfkqtmH-d-om7dmaIAyrllVAutozw_QmsxgoHXs07V_wb_bbVUAsAzHPZja9RF87-sVA-5F9ZSq-SW1InKFac1rc3D4h4-Uf-gJd-M3i_JAY66FB6RGe1tVDfvXwvyvzM" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1000" data-original-width="352" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLGvWZikUETH1YLNSS56tCl0nyFxmsCzw07jTJFNg7Y_9npglpKaA0NMPF4ytfkqtmH-d-om7dmaIAyrllVAutozw_QmsxgoHXs07V_wb_bbVUAsAzHPZja9RF87-sVA-5F9ZSq-SW1InKFac1rc3D4h4-Uf-gJd-M3i_JAY66FB6RGe1tVDfvXwvyvzM=w70-h200" width="70" /></a></div>The estate describes Unravelled as "our early drinking offering for Pinot Noir lovers...bottled earlier with less new oak." It is by no means a simple wine, however, and was given 94 points by New Zealand wine critic, Cameron Douglas.<p></p><p>Deep and dark for a Pinot Noir. Black fruits, minerals, spice, pepper. Pleasant warm smells and flavors. Drinking beautifully now, but I don't see it fading away any time soon</p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-29026343633696103472024-02-21T03:01:00.002-05:002024-02-21T03:01:57.829-05:00Gibbston Valley Central Otago (New Zealand) Pinot Noir, 2021<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi--klka1EUT16Tf97TAfidvegYlkDf0mADzbKDMaaD75Rl8y4NWwSpZmoeROKcFu4CSaiEDev6KAvIDwf4EdbvOi0HVju49F6A2cxBgcGxS1AwYEfE-M4F3lc8kEbheX4ICl1THJepw4nDDoHYJi1KlkaYEoNovpgLWgDu825kJEn88LtJRGZiE6i0tig" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="550" data-original-width="156" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEi--klka1EUT16Tf97TAfidvegYlkDf0mADzbKDMaaD75Rl8y4NWwSpZmoeROKcFu4CSaiEDev6KAvIDwf4EdbvOi0HVju49F6A2cxBgcGxS1AwYEfE-M4F3lc8kEbheX4ICl1THJepw4nDDoHYJi1KlkaYEoNovpgLWgDu825kJEn88LtJRGZiE6i0tig=w57-h200" width="57" /></a></div>We ordered glasses of two diffeerent Central Otago Pinots at dinner tonight. This was my favorite.<p></p><p>Deep and dark for a Pinot Noir. Very similar to the Carrick beside it at the table. As for aromas and flavors, the two wines are very different. The Gibbston strikes me as cool, the Carrick, warm in both smell and taste. Red raspberries, strawberries, minerals. Spicy, peppery finish. Deep, concentrated flavors with potential for aging.<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-8955707375997058432024-02-19T03:03:00.001-05:002024-02-19T03:42:29.479-05:00Russian Jack Martinborough (New Zealand) Pinot Noir, 2020<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgzeaqNYa0bbSRAYanw4v9OL616UdserlQsR18MFpt-OnnODympIpADsF8fLkCBJDnIK6wuBokbrF5ksj714RFRk3bi3QxIAKmNxHZRqm03m3RZqAe5kKZ-dJM-iJqCstw7KF0vOzj5hm_QEoM5umkN7UWVv8mi8M4C9GVAPCU4v9mX2kSdaTfRFwpvwMo" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1000" data-original-width="292" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgzeaqNYa0bbSRAYanw4v9OL616UdserlQsR18MFpt-OnnODympIpADsF8fLkCBJDnIK6wuBokbrF5ksj714RFRk3bi3QxIAKmNxHZRqm03m3RZqAe5kKZ-dJM-iJqCstw7KF0vOzj5hm_QEoM5umkN7UWVv8mi8M4C9GVAPCU4v9mX2kSdaTfRFwpvwMo=w58-h200" width="58" /></a></div>Another excellent value in New Zealand Pinot Noir ($19.99NZ or $13US). For my taste, the quality is similar to the Central Otago Mt Difficulty Pinot (below). Maybe even a little better. Martinborough is at the extreme northeastern tip of the mountainous south island of New Zealand.<p></p><p>Bright ruby, considerably lighter than the Mt Difficulty. Red berries, dark cherries, spice. Lighter on the tannins, good acidity on the ripe fruited finish. I like the depth and complexity. This could match up with salmon or lighter dishes as well as the lamb shanks on the table. </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-82504939734518542232024-02-19T02:48:00.001-05:002024-02-19T03:44:35.297-05:00Mount Difficulty Roaring Meg Central Otago Pinot Noir, 2022<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEirzTLiJf_OiE7jLxO0kgeDyGuf1h_tJWbdTwIORPC0gndYOhdG9EwR2qw55mFIbzjOtbx8LPrFfuFma6RGK6ZIfEa32G60mrhapdbCTeXdgA9qKRqKBfjvpERza_wKLRKX-1WGUtGdae9rKXCg2Dpyq3Z8uyqhSKJ6u1yp2lafwpdl_3ima0miyDb6GDA" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="800" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEirzTLiJf_OiE7jLxO0kgeDyGuf1h_tJWbdTwIORPC0gndYOhdG9EwR2qw55mFIbzjOtbx8LPrFfuFma6RGK6ZIfEa32G60mrhapdbCTeXdgA9qKRqKBfjvpERza_wKLRKX-1WGUtGdae9rKXCg2Dpyq3Z8uyqhSKJ6u1yp2lafwpdl_3ima0miyDb6GDA=w200-h200" width="200" /></a></div>This is a relatively inexpensive Central Otago Pinot Noir ($29.99NZ or about $20US). But it shows the potential of this high altitude, cool climate appellation on the south island of New Zealand.<p></p><p>Very deep and dark for a Pinot Noir. A big wine that matches up well with the lamb shanks on the table. Strawberries, boysenberries and spice. Ripe tannins on the mid-palate and good Pinot acidity on the finish. A very enjoyable wine but doesn't measure up to the North Canterbury Pinots tasted at Greystone Winery (see below) or Pegasus Bay.<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-55494670229525532042024-02-17T18:46:00.000-05:002024-02-17T18:46:25.377-05:00Greystone Thomas Brothers Waiparu Valley (New Zealand) Pinot Noir, 2021<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjshstadwjtaiF2I-ryKMfdRgP4PIGWANLoHsLP1c3Aq7Mj_ns0AANx1xJChMBZniFhsOcT8wczTSil7JjndEmhtffKCRXl0aSl_yTg91cXkmxWVn1zyY1yStYgpPFaAONbltAsk34iOlfByMgveywcmO-23gdW9yoP08wQBqclLf58iFfo69dEn3zvfIs" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1296" data-original-width="1296" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEjshstadwjtaiF2I-ryKMfdRgP4PIGWANLoHsLP1c3Aq7Mj_ns0AANx1xJChMBZniFhsOcT8wczTSil7JjndEmhtffKCRXl0aSl_yTg91cXkmxWVn1zyY1yStYgpPFaAONbltAsk34iOlfByMgveywcmO-23gdW9yoP08wQBqclLf58iFfo69dEn3zvfIs=w200-h200" width="200" /></a></div>The winery considers this wine "one of our finest single block expressions ever, showing the effects of fruit intensity & gentle handling." Also from high-sited, north-facing vineyards on a limestone/clay soil, the high quality fruit is apparent even from a tasting.<p></p><p>Medium deep ruby, darker than the Vineyard Ferment. Greater intensity, more tannin with acidity and concentration similar to the Vineyard Ferment. Ripe red berry fruit with complex, savory flavors that will undoubtedly develop even more with cellar aging. Sells for $135NZ (about $80US) at the cellar door.</p><p> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-73199072699456909632024-02-17T18:23:00.000-05:002024-02-17T18:23:19.159-05:00Greystone Winery Vineyard Ferment Waiparu Valley (New Zealand) Pinot Noir, 2020<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNguNuElsgdsl4ULvFsR8TCMEBzxEUsyBANyVQJN27rRvWgKcykscK_voj_vQp-MPjudrbg5JkB-v6mXAsD0nfPABO9FADxTP4wUQQD0hR5ggE9rSngNF391vxxwCXnkYc70JrAMQzx143NXssQSizHJlm4jntDkQcyKdX9Jc1HJ9MjMUqVHerCCt0abc" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1000" data-original-width="1000" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNguNuElsgdsl4ULvFsR8TCMEBzxEUsyBANyVQJN27rRvWgKcykscK_voj_vQp-MPjudrbg5JkB-v6mXAsD0nfPABO9FADxTP4wUQQD0hR5ggE9rSngNF391vxxwCXnkYc70JrAMQzx143NXssQSizHJlm4jntDkQcyKdX9Jc1HJ9MjMUqVHerCCt0abc=w200-h200" width="200" /></a></div>Tbis wine literally made itself. Grapes were hand picked, destemmed and then fermented between the rows where they were grown. Then it was aged for 15 months in old oak barriques. The idea is to eliminate any outside influences and make it "a pure expression of the hillside." Once grapes are brought into the winery, they are introduced to a new environment--temperature controlled and a new yeast population. In the vineyard, only native wild yeasts contribute to the fermentation, and the climate of the vineyard and the vintage are preserved.<div><br /></div><div>The 2020 Vineyard Ferment Pinot comes from a high, north-facing vineyard on limestone bedrock covered with clay soil. Grapes are Dijon clone. The wine is exceptional.</div><div><br /></div><div>Light color, even for a Pinot Noir. Red fruit, spice, flowers with delicate tannins. Expands on the tongue with sloiw waves of beautiful flavors. Plenty of acid, but a calm rather than lively feel. Dances across the tongue in a slow waltz leading to a long, complex finish. My favorite of the tasting; I ordered a full glass with lunch.</div>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-76404195325519703682024-02-17T14:32:00.004-05:002024-02-17T18:47:40.910-05:00Greystone Wines, Erin's Waipara Valley (New Zealand) Chardonnay, 2020<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEii2K0YexBbWVRoWvCvGO4R0r3ibHRdUQ63h_k6mhEZvA2OUnwUZbAFiIFGdEgXJSkiB15SoYvPTL2PmOtmYoG7UdJ0wjVQmaMW7N0lzZmcpT9eahKmuH4Fg0wYcEJciSVMoSKGRr_DB8XFG3WZA-InYAFnOeLIrJdfT2x8TEms-3D7Z4Mc09Az5gEaBig" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1296" data-original-width="1296" height="251" src="https://blogger.googleusercontent.com/img/a/AVvXsEii2K0YexBbWVRoWvCvGO4R0r3ibHRdUQ63h_k6mhEZvA2OUnwUZbAFiIFGdEgXJSkiB15SoYvPTL2PmOtmYoG7UdJ0wjVQmaMW7N0lzZmcpT9eahKmuH4Fg0wYcEJciSVMoSKGRr_DB8XFG3WZA-InYAFnOeLIrJdfT2x8TEms-3D7Z4Mc09Az5gEaBig=w251-h251" width="251" /></a></div>I will start with the bad news: Greystone wines are not imported into the United States.And they would not be budget wines if they were. Our tasting at the winery on the south island of New Zealand, however, confirmed to me that Greystone wines represent thre essence of what I consider artisanal. As the winery puts it: "We believe true fine wines are temporal, each vintage a fleeting snapshot of a place in time. We don't seek to manipulate the final product with additives or flavourings--instead we allow a true interpretation of the soil, vines and season to shine through." The woman who led us through our tasting of three "reserve wines" mentioned again and again the challenges faced by vines on the limestone/clay soil and the cool climate. That is good, she told us. We seek quaality, not quantity.<p></p><div>Erin's Chardonnay comes from high slopes planted to the Mendoza clone. Following what the winery considered an ideal summer for Chardonnay, the grapes were handpicked, then given 100% whole bunch pressing, wild fermentation, full malolactic and aging in French oak barriques (40% new) for 16 months. The result is a very special Chardonnay indeed.</div><div><br /></div><div>Medium deep, bright yellow. Lime, butter, minerals. The oak has given it a richness with no sacrifice of vibrant, acid-driven fruit. Layers and layers of complex flavors and smells. More like Oregon than French or California Chardonnay. This wine sells at the winery for $135NZ (about $80US), and it is worth every penny.</div><div><br /></div><div>Later in the day, with lunch and dinner, Donna and I sampled Greystone's regular (lower priced) Chardonnays from 2019 and 2018. Both were very good.</div>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-65895965905443675312024-02-16T01:43:00.001-05:002024-02-16T01:43:14.219-05:00Main Divide North Canterbury Pinot Noir, 2021<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDvfogRbz1E6PPEpvFh__tf6bMa7ntOEAsU_WGQ3_VhIjocouZ1C-6t7ye3HQJGOyzIG_wedQjKJwZbbWcxRpYyD64oZdegkDUm1CxSCWXNWpoc-X7wLslMNaUVGbrdGkp8FwiWxytEQ3PL1XOKflJxuZFlex8-Yi-Ss-0bdJKsfSIOsEENGL9UkCZjg4" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="450" data-original-width="450" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDvfogRbz1E6PPEpvFh__tf6bMa7ntOEAsU_WGQ3_VhIjocouZ1C-6t7ye3HQJGOyzIG_wedQjKJwZbbWcxRpYyD64oZdegkDUm1CxSCWXNWpoc-X7wLslMNaUVGbrdGkp8FwiWxytEQ3PL1XOKflJxuZFlex8-Yi-Ss-0bdJKsfSIOsEENGL9UkCZjg4=w200-h200" width="200" /></a></div>Like the Waipara Hills Pinot (below), Main Divide comes from a cool climate on the mountainous south island of New Zealand. Side by side on the table, I like both but had a slight preference for this wine.<p></p><p>Medium deep ruby. Slightly funky aromas but more intense at this stage than the Waipara Hills. Cherries, red plums, black tea and oak.Good tannin/acid balance. Some unexpected complexity on the finish.<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-72688807409981265692024-02-16T01:31:00.002-05:002024-02-16T01:31:39.728-05:00Waipara Hills Waipara Valley North Canterbury (New Zealand) Pinot Noir, 2021<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYxaa8O53cHLyxQes70_3-LDKJwrFJm7x4OzAJ7aSQaWBElkcg46YYVRjcawf25xPWfvOpZzZgCPNXBnYzsAH1VsXG6qgBCCr75obcqKrRjFlGOpWQLQ2ndVbrWnLwVJ2jbyCZNAcIf0zT5UMghJpmpkf2Sf5CtaUD8njXK12m0T_84DM4fO0vg82-Lm0" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1000" data-original-width="294" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYxaa8O53cHLyxQes70_3-LDKJwrFJm7x4OzAJ7aSQaWBElkcg46YYVRjcawf25xPWfvOpZzZgCPNXBnYzsAH1VsXG6qgBCCr75obcqKrRjFlGOpWQLQ2ndVbrWnLwVJ2jbyCZNAcIf0zT5UMghJpmpkf2Sf5CtaUD8njXK12m0T_84DM4fO0vg82-Lm0=w59-h200" width="59" /></a></div>Waipara Valley is located about an hour north of Christchurch on the mountainous south island of New Zealand. It is a cool climate with brisk ocean breezes that should be good for growing Pinot Noir grapes.<p></p><p>Medium deep ruby. Aromas of dark cherries, violets and spice. Medium intensity. I like the hints of white pepper/citrus zest on the finish. A good value at $10 to $15 a bottle.<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-85280607484343853782024-02-13T18:24:00.000-05:002024-02-13T18:24:14.975-05:00Owen Roe Growers Guild Oregon Pinot Noir, 2021<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgIwjcu1ElwXI3yhRSjdKsxs94EFdbujUv-8j-0Tv6bxCXddErhGoGuZWc8WqGvibcGGSsxZ3O1ZwY6ulSHljpTeCHzLozZC0pekmNiO2GUzBS2ciNuGX2K5CyHu7iTYKZpw-6pManjU0ca5EeTS5eUaxf82SjmoREQeESSG1khXvfn0OBD2MRRSryC6Ow" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="650" data-original-width="246" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgIwjcu1ElwXI3yhRSjdKsxs94EFdbujUv-8j-0Tv6bxCXddErhGoGuZWc8WqGvibcGGSsxZ3O1ZwY6ulSHljpTeCHzLozZC0pekmNiO2GUzBS2ciNuGX2K5CyHu7iTYKZpw-6pManjU0ca5EeTS5eUaxf82SjmoREQeESSG1khXvfn0OBD2MRRSryC6Ow=w76-h200" width="76" /></a></div>The appellation for this Growers Guild Pinot is broad, including grapes from vineyards throughout the Pacific Northwest, including not just the Willamette Valley but also the Columbia Gorge and Umpqua and Rogue Valleys. Yet the quality is far from generic.<p></p><p>Medium garnet. Bright red fruit, mint and toasty oak. Bright acidity, citrus zest on the finish. Subtle nuances on the finisgh as the wine develops over the course of the meal. A good value at $15 to $20 a bottle. </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-10138023285951417252024-02-11T18:31:00.001-05:002024-02-11T18:31:11.368-05:00The Withers Winery Cody Mendocino County, 2010<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-hqu0vZS1vh88E5RZ3uvYLfZgEDhOH_MBaHWyRgmov-8CXVEbnJPo0nbBIVh_25WZHaBIrXolYtrICm-88P6j94xLEOF50vTMWhovLLD4aVIarsrVRTEVvAqmn8EboT_Z1cfcauk-wM3wtMIGWI289SyzaNMMcURKbd2dm9C37W5rOF_hX38N0PQSnfY" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1200" data-original-width="399" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-hqu0vZS1vh88E5RZ3uvYLfZgEDhOH_MBaHWyRgmov-8CXVEbnJPo0nbBIVh_25WZHaBIrXolYtrICm-88P6j94xLEOF50vTMWhovLLD4aVIarsrVRTEVvAqmn8EboT_Z1cfcauk-wM3wtMIGWI289SyzaNMMcURKbd2dm9C37W5rOF_hX38N0PQSnfY=w67-h200" width="67" /></a></div>As an avid Southern Rhone enthusiast, I have generally been less than impressed with "Rhone Ranger" wines. This Cody from Withers Winery is a notable exception.<p></p><p>Bright, medium deep crimson. Looks like a traditional Cotes du Rhone Villages. And the smells and flavors also match up. Grenache (70%) strawberry with darker fruits from the Syrah (30%). Clean, well defined fruit with a white pepper finish. Perhaps a bit sweeter than a CDR Villages, bur, in a blind tasting, I would have a hard time distinguishing it from a high quality Cairanne or Valreas<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-77261675167174059982024-02-09T19:27:00.000-05:002024-02-09T19:27:13.982-05:00Renati Ratti Barbera d'Asti Battaglione, 2019<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8JX6nolAsWuWBeyQQ6APd68oyl3na6ALBGh5IK24rA2obG4r5inB1yaWmqjaprREBn40PddU1YR6oEq5EX54mI4LO9J96856bbmWyyjgVEAA_gI7odxg_NHL5j80FPBaPbIEqzMV3EhMb8sZi3ed__t2MsQNjJJLVwUEpR2D3KBCytCEwebM04c1uZT8" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="600" data-original-width="171" height="242" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8JX6nolAsWuWBeyQQ6APd68oyl3na6ALBGh5IK24rA2obG4r5inB1yaWmqjaprREBn40PddU1YR6oEq5EX54mI4LO9J96856bbmWyyjgVEAA_gI7odxg_NHL5j80FPBaPbIEqzMV3EhMb8sZi3ed__t2MsQNjJJLVwUEpR2D3KBCytCEwebM04c1uZT8=w69-h242" width="69" /></a></div><p></p><p> For the current vintage of this wine, the winemaker describes it as a "bright cardinal red." As an avid St. Louis Cardinals' baseball fan, that is enough to attract my attention. One sniff and sip convinced me that it is indeed worthy of wearing Cardinal red.</p><p>Ripe red berries, plums and spice. An exuberant experience in the nose and in the mouth. Acidity that creates almost a tart impression. Teases the taste buds and leaves a long, satisfying after taste. This Barbera usually sells for $25, but I purchased it during a special sale at D&W in Kalamazoo two years ago. The current vintage is now on sale for $14.98 at Plum Market in Ann Arbor, but you will have to go on a wait list to get some. If it's anything like this 2019, it is well worth the wait.</p><p><br /></p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-83824671523117316152024-02-07T19:01:00.001-05:002024-02-07T19:01:51.181-05:00Carpe Diem Anderson Valley Chardonnay, 2019<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgY99tuTOF94o1JjzSIg-BhiwWQq2sWRSj-qVIdbNayKc_-wUzhl9Rxjh9ORgP01Y4ObxORNh4s_1gIvQtDle_XAN4lZmba2iJAQ_e2LBeIdBBMDzwARUx7SjRpAIzqEvtuQFHaIWN23fvQFDa5kOm8Omd7ExfVH0UbShhBv2vPXHPXN6aFjlhNg6rD3Ng" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1470" data-original-width="400" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgY99tuTOF94o1JjzSIg-BhiwWQq2sWRSj-qVIdbNayKc_-wUzhl9Rxjh9ORgP01Y4ObxORNh4s_1gIvQtDle_XAN4lZmba2iJAQ_e2LBeIdBBMDzwARUx7SjRpAIzqEvtuQFHaIWN23fvQFDa5kOm8Omd7ExfVH0UbShhBv2vPXHPXN6aFjlhNg6rD3Ng=w54-h200" width="54" /></a></div>This excellent Chardonnay initially sold for $25 to $30 but is now available in my marketing area for $12 to $15. I'm sure that is because the label reveals that it's from the 2019 vintage. Many Chardonnays of that age are now showing their age; this one is just coming into its own. Made by Roederer Estate, the fruit is Dijon clone (now used for most Oregon Chardonnays) from cool climate vineyards. <p></p><p>Medium deep yellow. Lovely smells of ripe apple, honeydew melon and white peaches. The wine was fermented in French oak barrels, 9% new, but the aromas seem oriented more toward fruit than oak. Like an Oregon Chardonnay on the tongue: intense flavors of lemon cream and minerals. Great texture. Clings to the tongue and sparkles with energy.<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-16072068688636916192024-02-06T19:25:00.000-05:002024-02-06T19:25:08.829-05:00Calstar Cellars Londer Estate Anderson Valley Pinot Noir, 2009<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhnadytnHXr52JpVn3V7ghOpJyfBiAw1R7Kw9VDT45-fudPVCg6T_XKM0YrL3SCSrecQ9KDLtusPsGXSaoAc7attcP3BXV2bvE1pVDxOjoJ4AD0eaPyPKnubeiuErl7j_FDVP0wsjD4Af9P8NRJO1jtrVxwZLnXWOREO6Gi59oeFY0l9FoCqnZwaBI6mP8" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1200" data-original-width="399" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhnadytnHXr52JpVn3V7ghOpJyfBiAw1R7Kw9VDT45-fudPVCg6T_XKM0YrL3SCSrecQ9KDLtusPsGXSaoAc7attcP3BXV2bvE1pVDxOjoJ4AD0eaPyPKnubeiuErl7j_FDVP0wsjD4Af9P8NRJO1jtrVxwZLnXWOREO6Gi59oeFY0l9FoCqnZwaBI6mP8=w67-h200" width="67" /></a></div>For me, Anderson Valley Pinots rank just behind those from the best Willamette Valley, Oregon vineyards. This 2009 from Calstar Cellars is a fine example.<p></p><p>Deep ruby red. Red cherries, pomegranates, dried flowers, spice and a bit of black pepper. Pure Pinot fruit, ripe and well defined. Silky texture with good acidity to frame the flavors. Grows in the glass. </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-60442321122645884142024-02-06T19:10:00.006-05:002024-02-06T19:10:59.071-05:00Rosa dell Olmo Barbera d'Asti DOCG, 2021<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8kvf76zPb-ooG9AYT4-pmm4ZyH3OoibgbgF837enMQ7jxhsKtdRQD5rgrpZHxvDQKDXehC-7DA6EJAlbs9VaRIo7QTej-yBzNjKQ0ZtRjiwEFZuvG_XmcR7nYYVrYZWsbQH-o702yIQkmHw0050LaLnsVVLEXMjastY9vxffktWCJU5Jh_kK1LnvVARc" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="700" data-original-width="545" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8kvf76zPb-ooG9AYT4-pmm4ZyH3OoibgbgF837enMQ7jxhsKtdRQD5rgrpZHxvDQKDXehC-7DA6EJAlbs9VaRIo7QTej-yBzNjKQ0ZtRjiwEFZuvG_XmcR7nYYVrYZWsbQH-o702yIQkmHw0050LaLnsVVLEXMjastY9vxffktWCJU5Jh_kK1LnvVARc=w156-h200" width="156" /></a></div>Selling for $5.99 at Trader Joe's this wine is easy to overlook or dismiss. It is, in my opinion, one of the best value in the store, a perfect choice for appetizers or every day meals.<p></p><p>Bright, translucent ruby red. Cherries, berries--fresh and lively. Smooth texture with ripe fruit and bright acidity. Medium long and flavorable finish.<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-49325752611968063322024-02-03T19:24:00.001-05:002024-02-04T21:17:59.067-05:00Vignerons du Mont Ventoux Altitude 500 Ventoux, 2019<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEguEdCSvF4jsVgoWv66qg9wIZd2sG1fzpykThEoixc2r16eJFpTgeL4ptM6OwsqWhP8qZmSbG9WLFuFYV2hO-e58PueWPatiGGJ8MNEeSYgHtSUrP2luCxCE1Tx9Ci6sNAhLIkv8fTif3UjZaHavqiGEXdBwie03G_GknlzdPWb2bsip7JVan31M-v7LEM" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="950" data-original-width="300" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEguEdCSvF4jsVgoWv66qg9wIZd2sG1fzpykThEoixc2r16eJFpTgeL4ptM6OwsqWhP8qZmSbG9WLFuFYV2hO-e58PueWPatiGGJ8MNEeSYgHtSUrP2luCxCE1Tx9Ci6sNAhLIkv8fTif3UjZaHavqiGEXdBwie03G_GknlzdPWb2bsip7JVan31M-v7LEM=w63-h200" width="63" /></a></div>I like wines from Ventoux, and I have been pleased with other vintages of this Altitude 500. But this bottle does not make it with me.<p></p><p>Deep, dark crimson. A big wine, full bodied and highly extracted--not at all what I expect from a Ventoux. The alcohol is too high (15%) for me, and the flavors are hot and somewhat bitter. 75% Grenache but none of the friendly tones of Southern Rhone Grenache.<br /></p><p>Second night: Hey, I was too tough on this wine last night. Tonight, I can smell the cherries and taste some ripe Grenache fruit on the finish. Maybe it just needed air. Or maybe I just wasn't paying enough attention. I still get some alcoholic heat, but there is enough acidity to keep it fresh. For the price, though, ($15.49), I prefer Ventoux from Famille Perrin ($6.79) and 3 Messes Basses ($10 to $12).</p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-66311095313045479202024-02-02T12:12:00.001-05:002024-02-02T18:44:16.974-05:00Domaine l'Oratoire Saint Martin, 2005<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDrWUOInHdM4sctUxojiVkqv-RsRH172HSBxARd1gNNC_iy6MIl4bN7gUjJExTQYPR-D2cPUkhaAqwnQr5uryhyE8bcRO_g3887QRddNw8O02ySKt60ZSnUFmlWGxKTTxaf7TxIEa4lbGO4BMbLWwJa-evwRc0JWUK_-cfkNDN1PNyqz1PqgjA4--VL2o" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="188" data-original-width="199" height="189" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDrWUOInHdM4sctUxojiVkqv-RsRH172HSBxARd1gNNC_iy6MIl4bN7gUjJExTQYPR-D2cPUkhaAqwnQr5uryhyE8bcRO_g3887QRddNw8O02ySKt60ZSnUFmlWGxKTTxaf7TxIEa4lbGO4BMbLWwJa-evwRc0JWUK_-cfkNDN1PNyqz1PqgjA4--VL2o=w200-h189" width="200" /></a></div>This cuvee of Domaine l'Oratoire Saint Martin, known since the 2010 vintage as Douyes, ranks among my top 10 all-time favorites. I have been drinking it since the late 1980s, and this 2005 may be the best of the lot. It is a field blend of old vine Grenache and Mourvedre.<p></p><p>Medium deep crimson. Enticing bouquet of cherries, blueberries, violets and Provencal herbs. Mourvedre showing. On the palate, the Grenache is doing its part: ripe strawberries and white pepper. Fills the mouth with pleasure. Old vine nuances on the long finish. Now nearing the end of its second decade, this Cairanne is still going strong. Sadly, this is my last bottle.<br /> </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0tag:blogger.com,1999:blog-1604297838201539175.post-4715511298042256122024-01-30T21:22:00.003-05:002024-01-30T21:22:38.927-05:00Evans & Tate Margaret River Cabernet Sauvignon, 2005<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEidXu8Xp_YPxNkUcacVbyXH71PDkZeafOIBzZ_rJ86zB7zqAvB1Kg-o323NWGGNVipD9VEY9hKda_eZ6z6hNSqL9p_z_7TyQ4JjCH9wQxUO5RWmOf5KzEvDkDaMB9gAPL4Ayd6BEIBrL642g6lSWp2h8vQiUgMWaV09NcPu7q4Ei2ZLFtoUA8iUL_lPAU0" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="250" data-original-width="79" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEidXu8Xp_YPxNkUcacVbyXH71PDkZeafOIBzZ_rJ86zB7zqAvB1Kg-o323NWGGNVipD9VEY9hKda_eZ6z6hNSqL9p_z_7TyQ4JjCH9wQxUO5RWmOf5KzEvDkDaMB9gAPL4Ayd6BEIBrL642g6lSWp2h8vQiUgMWaV09NcPu7q4Ei2ZLFtoUA8iUL_lPAU0=w63-h200" width="63" /></a></div><br />Cabernets from Australia's Margaret River have always reminded me of good Bourgeois cru reds from Bordeaux, and this 2005 Evans & Tate Cab is a good example.<p></p><p>Medium deep red, surprisingly similar to the beet root slices in a plate beside it on the table. Mulberries, red and black currants, cassis, chocolate. A good level of acidity. Not a blockbuster. Lovely finish featuring ripe, well defined fruit. </p>Fred McTaggarthttp://www.blogger.com/profile/01568104809300139407noreply@blogger.com0