WOWOWOWOWOOWOWOWOWOOWOWOW!
I am an apple lover so this wine pleased me as macintosh flavors made their way throughout. Beyond that, almonds, serious minerality and a rich butter profile worked its way through the back palate. Having just recently returned from France in the past three months, if I didn't know any better, I would have mistaken this wine for a Puligny Montrachet or a Chassagne Montrachet. This wine was oaked to perfection, was layered and exhibited aging potential. It has serious backbone. I am not used to that in California.
At $35, however, good luck finding a wine that tastes this good in the aforementioned regions in Burgundy, France. While still moderately priced, this wine offers great value for the complexity.
I'm sold. I give it a 94 and will probably pick up another bottle to age with my Burgundies to see how it stacks up in a few years.
Sunday, January 17, 2010
Schiopetto Sauvignon Blanc 2006
I always like firsts when it comes to wine. There aren't many left for me, but then again, with how quickly the wine world changes, maybe I'm just being pessimistic!
This was the first Italian sauvignon blanc I have ever tasted and I am a huge fan of sauvignon blanc so obviously I haven't ventured too far from my wheelhouse of New Zealand, California and France.
Now let me start by saying that I like grassy herbaceousness (it's not a word but I like it). Kim Crawford, one of my favorite New Zealand sauvis year after year, defines grassy sauvi but it does so in a well balanced manner where the acidity really holds the wine together. Frankly, this wine did not. It did however get better with food; it cut well through the salmon and might just happen to be one of those wines (of which there are many) where it goes well with food but cannot be an appertif or cocktail by itself. That's not a bad thing as long as you know what you're getting into.
I give this wine an 88 but at $25, you'd be better off playing in New Zealand unless, of course, you're up for a first!
This was the first Italian sauvignon blanc I have ever tasted and I am a huge fan of sauvignon blanc so obviously I haven't ventured too far from my wheelhouse of New Zealand, California and France.
Now let me start by saying that I like grassy herbaceousness (it's not a word but I like it). Kim Crawford, one of my favorite New Zealand sauvis year after year, defines grassy sauvi but it does so in a well balanced manner where the acidity really holds the wine together. Frankly, this wine did not. It did however get better with food; it cut well through the salmon and might just happen to be one of those wines (of which there are many) where it goes well with food but cannot be an appertif or cocktail by itself. That's not a bad thing as long as you know what you're getting into.
I give this wine an 88 but at $25, you'd be better off playing in New Zealand unless, of course, you're up for a first!
Perrin and Fils 2006 Vinsobres
This wine was the second that I reviewed from the well known French Producer, Perrin and Fils, and it won't be the last. Perrin and Fils makes great Rhone red wines, and they also happen to be very competitively priced.This wine is a blend of 65/35, syrah/grenache and retails for $19.00. Perrin and Fils is a family owned operation that is run by the Perrin family which has owned a lot of prime real estate in the Southern Rhone since 1909. The fourth generation is running it today but the fifth generation is already working for the winery so it's safe to say that this will continue to be family run for quite some time. And that's a good thing.
Having tasted at least 4 different wines from Perrin and Fils, I think the thing comes to mind along with value is a sense of terroir.Now with that said, I must say that as you go up the ladder of their red wines, the complexity and range of finish intensifies. But that's the way it's supposed to be AND it's not always the case with other vineyards.
Suffice it to say that I gloat about this winery because I challenge anyone to pick a red wine by them that is not well made. In fact, to test my theory, I'm going to expand into other reds and then head into white territory, where they tend to make Rhone style whites with Marsanne, Roussane, viognier and grenache blanc. I bet you those offer good value too. Only time will tell.
As for this wine, black cherries and raspberries are the predominant feature with a long, clean finish. The wine has perfect acidity as an accompaniment with your best game meat dinner.
I concur with Wine Spectator and give this wine a 91. And I hope you take me up on my challenge!
Having tasted at least 4 different wines from Perrin and Fils, I think the thing comes to mind along with value is a sense of terroir.Now with that said, I must say that as you go up the ladder of their red wines, the complexity and range of finish intensifies. But that's the way it's supposed to be AND it's not always the case with other vineyards.
Suffice it to say that I gloat about this winery because I challenge anyone to pick a red wine by them that is not well made. In fact, to test my theory, I'm going to expand into other reds and then head into white territory, where they tend to make Rhone style whites with Marsanne, Roussane, viognier and grenache blanc. I bet you those offer good value too. Only time will tell.
As for this wine, black cherries and raspberries are the predominant feature with a long, clean finish. The wine has perfect acidity as an accompaniment with your best game meat dinner.
I concur with Wine Spectator and give this wine a 91. And I hope you take me up on my challenge!
Sunday, January 10, 2010
2002 Oliver's Taranga Shiraz
Shiraz has gained enormously in popularity over the past decade primarily due to the enormous acreage of quality manifestations of the grape throughout Australia. The profile of the grape also lends itself to the average drinker- dark fruit, chocolate and pepper (oh, and usually high alcohol).
This wine was the most aged shiraz that I have ever had (8 years). It opened my eyes a little bit to the value of aging shiraz since the flavor profile definitely matured as compared to most Australian shiraz that I have drunk in the past. While the wine still had black pepper and blackberry flavors, it also was beginning to develop a leather/chocolate profile. I think I might need to age some more shiraz bottles in the future after tasting this wine as it has a lot to offer. I give this wine a 92 and I might buy another one just to compare my tasting notes in five years or so.
This wine was the most aged shiraz that I have ever had (8 years). It opened my eyes a little bit to the value of aging shiraz since the flavor profile definitely matured as compared to most Australian shiraz that I have drunk in the past. While the wine still had black pepper and blackberry flavors, it also was beginning to develop a leather/chocolate profile. I think I might need to age some more shiraz bottles in the future after tasting this wine as it has a lot to offer. I give this wine a 92 and I might buy another one just to compare my tasting notes in five years or so.
2006 Torii Mor Pinot Noir
A wine without a nose. Not quite as a bad as a person without a nose but pretty close. This wine actually smelled like alcohol; not over the top alcohol, but alcohol nonetheless. I really couldn't smell anything. The good news is that the wine had more flavors after the tasting: mainly a strawberry profile.
I've been to Torii Mor in the Willamette Valley and this is not one of their better efforts. It's not a bad wine and it's a relatively easy drinking pinot. BUT at $30/bottle you can find better valued pinots in Oregon, New Zealand or even now in Chile or Argentina. I'd give this effort an 87 and pass. Don't bypass this vineyard entirely as they have some more expensive pinots that have a lot more to offer.
I've been to Torii Mor in the Willamette Valley and this is not one of their better efforts. It's not a bad wine and it's a relatively easy drinking pinot. BUT at $30/bottle you can find better valued pinots in Oregon, New Zealand or even now in Chile or Argentina. I'd give this effort an 87 and pass. Don't bypass this vineyard entirely as they have some more expensive pinots that have a lot more to offer.
Saturday, January 9, 2010
MacRostie Wildcat Mountain Chardonnay 2006
Sonoma has been battling Napa Valley for years for the designation of best wine region in California. That battle has been staged primarily in cabernet sauvignons and chardonnays, although both regions produce other varietals as well.
When it comes to chardonnay, I think I give the edge to Sonoma for value. This offering, from a producer who specializes in pinots and chardonnays, can open the chardonnay hater to the beauty of this grape. Oftentimes, chardonnay, particulary California chardonnay, is over-oaked taking away the nuances of the grape. The sad fact is that many people have confused the chardonnay grape with oak, high alcohol, buttery aromas and a full body. Some people love that profile; others hate it. For the lovers, I recommend you try this wine to see the complexity in other chardonnays. For the haters, try this wine and see that California can make beautiful chardonnays and that you might actually enjoy the grape.
This wine was aged 25% in new French Oak barrels for 11 months. The oak was part of the equation, but not the answer. The full body was also part of the equation, as it usually is unless you are drinking a Chablis. This wine had various tropical fruits on the palate and honey on the nose. With almost every draw, I picked up something different. This is a complex chardonnay.
At a retail of $25, I am going to buy a few more bottles as this chardonnay can last for a few more years. I recommend to the chardonnay lover AND the hater to give this wine a shot!
When it comes to chardonnay, I think I give the edge to Sonoma for value. This offering, from a producer who specializes in pinots and chardonnays, can open the chardonnay hater to the beauty of this grape. Oftentimes, chardonnay, particulary California chardonnay, is over-oaked taking away the nuances of the grape. The sad fact is that many people have confused the chardonnay grape with oak, high alcohol, buttery aromas and a full body. Some people love that profile; others hate it. For the lovers, I recommend you try this wine to see the complexity in other chardonnays. For the haters, try this wine and see that California can make beautiful chardonnays and that you might actually enjoy the grape.
This wine was aged 25% in new French Oak barrels for 11 months. The oak was part of the equation, but not the answer. The full body was also part of the equation, as it usually is unless you are drinking a Chablis. This wine had various tropical fruits on the palate and honey on the nose. With almost every draw, I picked up something different. This is a complex chardonnay.
At a retail of $25, I am going to buy a few more bottles as this chardonnay can last for a few more years. I recommend to the chardonnay lover AND the hater to give this wine a shot!
Sunday, January 3, 2010
Tabor Meinhard Forstreiter Gruner Veltliner 2006
Gruner Veltliner, a white grape native to Austria, is a favorite of the sommelier. And with good reason. It is VERY food friendly, along the lines of a riesling. Tabor's effort is BIG TIME, AUSTRIA STYLE.
You may have heard the phrase minerality with respect to wine before and wondered to yourself, "why would I want a mineral flavor in a wine"? Well, the answer is that it brings a crispness of flavor and gives the white wine backbone to age. This is not a sweet wine but it does have some hints of fruit. I picked up grapefruit on the nose and pear on the palate. The minerals on the palate though are the dominant force.
If you haven't had a GV before, and you like dry white wines, I highly recommend you start here. This is a $30 bottle and will go extremely well with spicy food, ASIAN STYLE. I give it a 92.
You may have heard the phrase minerality with respect to wine before and wondered to yourself, "why would I want a mineral flavor in a wine"? Well, the answer is that it brings a crispness of flavor and gives the white wine backbone to age. This is not a sweet wine but it does have some hints of fruit. I picked up grapefruit on the nose and pear on the palate. The minerals on the palate though are the dominant force.
If you haven't had a GV before, and you like dry white wines, I highly recommend you start here. This is a $30 bottle and will go extremely well with spicy food, ASIAN STYLE. I give it a 92.
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