5/19/24, 11:18 AM - Thx for the note - I think that’s some good commentary and I felt this vintage was very different from older Cameron wines I’ve tried. No idea if that reflects a change in winemaking or something else. Still good though.
5/11/23, 12:38 PM - So I just got a bottle of the 2020 vintage. Do you have any ideas about the drinking window of this wine, approximately?
5/19/23, 7:37 AM - thanks!
9/11/22, 10:18 PM - Tack för kommentar! Agreed, wish I had a case of this stuff in my cellar. Why don’t you add your own tasting note and rating as well?
7/2/22, 1:24 PM - intressant - jag tycker att Henriots 2006:or har börjat öppna sig ganska mycket senaste två åren eller så. Prövade den första 2008:an i förrgår och har några flaskor i källaren. Väntar nog ett tag men skulle nog inte spara di tio-tjugo år?
7/6/22, 7:05 AM - Tack!
7/3/22, 6:46 AM - Thx for the question! It was ready to go right after pulling the cork and then it kept steady for 3-4 hours (no decant). Maybe even grew some during that time but lovely throughout the meal.
6/23/22, 2:10 PM - hi there and thank you for your very fine tasting note, just to say that I think you may have entered it for the wrong wine? The Valtuille is a red wine made with Mencia.
1/24/22, 1:49 PM - thx for reading and posting a comment!No, cab franc and merlot. Not sure about the split. But the cab franc had no green pyrazines and felt integral and thus equally ripe. A little bit like a Le Macchiole Cab Franc come to think of it. Or something from Napa. I loved it but please see the other notes as well. I bought a couple of bottles of this from two different sources and there was real difference between the two sources. For the record, the not as great but still very good bottles were bought from the Swedish government retail monopoly store. Guessing someone had a batch that was less than optimally stored and off-loaded on us poor Swedes...
11/12/21, 11:28 PM - jag tyckte det var topp notch! Tror dock att priset när jag köpte den var runt 600 kr för en 75 cl-flaska så litet dyrare nu men verkligen ett bra köp skulle jag säga!
4/24/21, 1:23 AM - Tack för kommentaren! jag hade faktiskt gett upp hoppet om denna producent och detta vin. Otroligt vacker flaska.
10/6/21, 9:05 AM - thx for commenting!
7/4/21, 7:55 AM - Mark and Harley - thx for commenting. A great night indeed and I was surprised at how much I liked all these 2002s. Feels like one should take advantage of the still much lower prices this vintage fetches at auctions relative to other vintages from the same decade.
6/12/21, 11:20 AM - Hittade bara på Magnum men kändes väldigt fräsch och fin redan nu men som om den också skulle klara flera år (särskit på magnum) i källaren. Jag har i praktiken slutat köpa Malbec från Argentina för jag tycker de ofta är för sönderekade och tungt extraherade. Detta var dock mycket bra! Och absolut inget lätt vin för den skull.
5/21/21, 12:54 PM - I had a similar experience with my second bottle tonight, very good, but not as good as last time when I aired it a lot longer.
5/6/21, 1:26 PM - Yes! very apt comment on this wine. Drinking the 2017 now and went back to check on my notes from the '18 vintage, agree very much with your note. Very interesting combination of that sunripe body with a dash of petrol and yet an extremely lean and grassy (almost soapy) finish with a really acidic bite that rolls on the tongue for a long long time.
4/13/21, 11:04 AM - Thx for commenting! yes, super confusing. Turbiana and Trebbiano di Lugana are other alias for Verdicchio. NB Ca Dei Frati makes a slightly more expensive wine, the Pratto, which is not as much Verdicchio and I actually prefer the cheaper I Frati Lugana (i.e. this wine). I never have the patience for storing these wines for as long as my Italian brother-in-law and more knowledgeable wine friends tell me is needed to bring out the real inherent complexity in these Italian Verdicchios be they from Lugana or Castelli di Jesi or Matelica. Simply too delish and inexpensive and food friendly to keep around for too long.
4/7/21, 12:09 AM - Hi and thx for commenting! I've had mixed results with By Farr wines, but all seem built to handle cellaring for up to 10 years from the vintage, without a doubt. For this one, my feeling was that it is drinking really well right now with a decant so why bother saving if you only have one bottle, but if you have more, I'd say that it would be interesting to see how this evolves over the next 5 or so years. Beyond that I have no experience of what to expect so it's hard to have a firm opinion, but I would not be surprised if it would be perfectly fine, but perhaps not necessarily better, ten years from now.
3/26/21, 12:01 AM - thx for the note, I agree with your overall conclusion. Have one bottle left which I will leave a bit further just to see what happens, but I don't have very high expectations. Clear difference between this and the more high end En Remilly from the same producer.
3/7/21, 11:08 PM - thx for commenting and very interesting to hear your view on the 2006 vintage in Napa!
2/6/21, 5:35 AM - Agree completely and I think this sums up Coursodon quite well - in really good vintages the fruit can match their new oak regime, but most often what you describe is the result. I am guessing that they are trying to implement a more serious northern rhone style on what is essentially vineyard material that should be better of in a light and fresh cross-hermitage style.
2/6/21, 5:33 AM - very good review! Thx for posting!
2/16/20, 1:08 AM - Thx for commenting!
1/25/21, 1:25 PM - @Magnum PI - thx for commenting and if you open a bottle, let us know how it is doing and what your thoughts are!
11/9/20, 11:26 PM - Thanks for commenting above and thanks for pointing me to the CT article (have somehow missed this feature before). Excellent. Keep up the good work!
10/23/20, 9:19 AM - @Genghis - thx for commenting and let us know what you think
10/18/20, 11:38 AM - @PAOK Wines Brussels - Thx for commenting! I agree it's very aromatic. I found it better day two when some of the most wild and tropical aromas had calmed down. Translations of fish names can be tricky as the categories hide the many (sometimes hundreds) of different varieties that exist around the globe. In Sweden, Bream is a white fish with many small bones but delicious white flesh that has some fat to it so that it can take some spices when you grill it - if you do that then maybe this wine would be a good pairing, but I agree, with the classic white fish grilled and served with salt and fresh lemon - nothing beats a good (unoaked!) assyrtiko.
10/12/20, 1:25 PM - Thanks for the note! I am saving my 2008 a bit longer. Your moment feels very much like something out of Philippe Delerms book https://www.amazon.com/Small-Pleasures-Life-Philippe-Delerm/dp/1861591160 - the well deserved reward after an evening at the in-laws, with a long drive and no drink (of course!).
10/11/20, 11:01 PM - Thx for commenting! If you click on the tasting story link "DBYOB (stockholm)" you get to the tasting notes for Reynvaan and Guigals Ch d'Ampuis.
9/7/20, 9:08 AM - Thx for the review! I have one bottle, sounds like I should save it for another 2-3 years at least?
8/25/20, 12:03 PM - Thx for commenting! And yes, absolutely sound and very delish at that. For me 90 points is a high score. And no, this is not sous voile, but absolutely is there an oxidative style for some of these wines that comes from the winemaking (or the yeast culture in the cave or any other contextual influence) compared to for example a steel tanked chablis that is more pure green apple and lemon. There are some producers in the Jura and Burgundy who do things even more borderline, probably through wine making where one does not worry to much about oxidative risks, or even seek these out without going near sherry/vin jaune. I actually think many Jura producers do a bit of a balancing act where they push the ouillé style a bit in this direction. It's like their biggest fear is reduction and the crisp monotonous steel tank style of chardonnay. This is what I mean in this context by oxidative style. Cheers and keep enjoying your Ganevat whites, they're generally awesome!
8/13/20, 1:33 PM - yes, agree very much! Best Clos du Roy (or Marsannay for that matter) that I've tasted. Very often the wines of the appellation - in the past - that I've tried, have shown mostly dark fruit and grippy structure, in a generally well done and decent style but just slightly monotonous; here you have some real pinot complexity in terms of sweet fruit, spice, wet soil as well as very great freshness.
8/8/20, 2:32 AM - Thx for commenting! Enjoy the wines! I had bought four and have one left...
7/31/20, 12:45 PM - I feel you. They are indeed hit-and-miss in that sense. but the good ones are truly among the absolute greatest wines I have ever tasted.
7/27/20, 5:24 AM - Thx for the note. What do you think of the cellar window for this wine?
7/28/20, 3:23 AM - Thx!
7/27/20, 5:23 AM - thx for the note. Sounds like this should be chilled a bit more than normal to bring out the freshness?
7/27/20, 9:33 AM - Thx for replying and absolutely, this is good wine. I have popped one of my two 2016 Watsons and it just felt like it was really good grape material, but something went wrong with the malolactic or such chemical reaction. So saved my remaining bottle for now. I really enjoyed the 2014 AR Watson (and trout Gulch), especially on release. They do age well, but there is a springy energy to these chardonnays early on that I really like.
6/28/20, 5:07 AM - ErickNick - couldn't agree more with you. Thanks for the note. I have a bottle stored away and will wait at least another five years I think.
6/28/20, 5:04 AM - Thanks for the note. I had a similar experience between two bottles of this wine, sampled 2017 and 2018 -just a year later it felt a little bit more out of balance in terms of sweetness, beet and soy notes. Still really good, but not as much all in one place and linear as I remembered it. I chalked it up to poor storage on my part but perhaps it is a more general development. I will save my remaining bottle a while to see if it recovers some previous splendor.
5/30/20, 6:56 AM - long time fan Ludwig. Have you tried other Duncan Savage wines? What are you're thoughts there? ps Kirsch au lieu de Kitsch n'est ce pas? ;)
5/30/20, 6:50 AM - je suis tout a fait d'accord avec vous deux sur la qualité des vins de Duncan Savage. Merci pour les notes.
5/2/20, 6:56 AM - merci pour le tasting note, Mazy. Si tu avais une autre bouteille, tu l'aurais bu maintenant ou sera-t-il meilleur de la garder encore qq ans?
5/2/20, 8:31 AM - :)
5/1/20, 6:43 AM - kan bara beklaga...
4/16/20, 10:28 AM - Svårt att säga faktiskt - jag har inte druckit så många cabbar från Coonawarra och från Södra Australien generellt sett har jag mest druckit vin på rhone-druvor från områdena runt Adelaide och sen en del burgundiskt från Yarra valley. Men känslan var att just den här fruktiga och ändå balanserade stilen är rätt typisk.
3/25/20, 12:11 PM - Mark, thx for commenting and much pleasure further down the lane.
2/8/20, 10:54 AM - I think it was not just oak but perhaps more so slightly over ripe fruit. But this is also on the backdrop of some fantastic wines I have had from this producer and from the de Lancelotti vineyard proper. So I had other expectations. Maybe serve it slightly chilled, in a carafe, with some butter milk fried chicken or panko fried cod filet to take the edge of? For USD 25 it's worth a try. Looking forward to hearing from your impressions of the wine.
2/6/20, 12:02 PM - Hard to say, only had a pour. Say 92-94?
9/1/19, 3:55 AM - Tack för bra beskrivning!I had a similar experience with Cossards (les) Bigotes, a bourgogne blanc from the same vintage. Excellent wine. It felt like an open question if it would improve much more with cellaring or if the freshness and fruit is best enjoyed during the next year. What's your take on the Combe Bazin (I have only one bottle) in this respect?
8/5/19, 12:04 AM - thx for commenting and I am sure you will like these light but fresh German Pinots once they arrive. We had the 2017 Liaison they day after the 2017 Basis and the Basis was actually more open for business at this point, although there is more stuffing in the Liaison which has higher potential for storing I think.
5/25/19, 6:46 AM - fina tasting notes som alltid Christoffer! Men förstod inte "despite more than ten years rest"?
4/22/19, 1:01 AM - Thx for commenting! I agree that the development in Virginia vineyards is really interesting. Probably need a couple of decades to weed out the vanity projects from more suitable vineyard land. Drainage seem to be important so I would look for vineyard that is higher up on the slopes.
3/15/19, 1:18 PM - very similar to my experience!
1/12/19, 10:13 AM - where would you place it in terms of maturity?
1/13/19, 2:10 AM - thx! I have one left... will see what I do with it. cheers!
1/8/19, 8:20 AM - Thx for commenting! We did the tasting in November and was not strictly on a scientific footing at this stage in the evening, so hard to be precise... but I do remember thinking that this was not unenjoyable at this stage, but also that there were many years left to go before peak.
1/7/19, 9:09 AM - You are the winemaker I presume?! Many thanks for commenting, and further more, for your lovely wines! I had this wine at the excellent restaurant La Colline in Stockholm, Sweden. They had it listed as Cinsault. I guess the fact that it has some carignane and Cabernet Sauvignon explains why I felt the association to Chateau Musar. The only other of your wines that I have tried was the 2010 Out of the Blue which we drank 3-4 years ago and I have been looking for Clos Saron wines ever since. Not easy to find in Stockholm! This one was a little lighter in color compared to the Out of the Blue 2010 as I think I remember it and also different in expression. I really liked that one too.
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