2/2/2024 - HowardNZ Likes this wine:

Another pristine bottle. A beautiful Grand Cru Chablis. All of the elements you expect from a Les Clos. No sign of premox or other oxidisation problem. I would use again the same descriptors as in my 2022 note. At age 11 years, at an early peak. As I said in my earlier note, assuming premox is not an issue, I can see the 2013 drinking well out to say 2037.

5/13/2024 - acidqueen wrote:

Bright, fresh cassis and cherry fruit. Fine acids and medium tannins. Very polished but not simple. Easy to drink now but will improve for at least 5 years.

As noted later, I decanted the wine for an hour before drinking, and it needed it. This wine is not a light-weight, but it is quite approachable now with the decant.
Also, we drank this with a rare ribeye steak, and it held up very well as you would expect. The wine would have overwhelmed something lighter at this point in its evolution.

3/21/2024 - acidqueen wrote:

We decided to pull an early bottle of this since we have two cases. I rarely expect much from top level Bordeaux at 10 years and this was no different. Still, very enjoyable now and I expect the score to go up in the future. Decanted 90 minutes and drank with dinner. First whiff was decidedly oaky! This tempered over the decant but was still prominent. Good black fruit and cedar notes but clearly very young at this point. Good acid. Still very reticent. An interesting test, but not a wine I want to drink in less than 5 years and more likely 10 for my tastes. I want to see the oak integrate and the wine relax overall. I expect it will be much more enjoyable and I look forward to it.

11/20/2023 - Motz wrote:

Coravin access.

Blackcurrant, violets, tobacco, worn leather, herbs, graphite, and oak imparted spices in the glass. This estate uses excessive lumber and yet, vintage to vintage, its terroir-driven substance tends to be able to stand up to it. Perhaps Pauillac best holds form against heavy timber.

The wine tastes like it smells, with added blackberry top notes, which in conjunction with the oak, impart a certain textural creaminess. Broad and expansive, seemingly a touch heavy. Then again, Pauillac and oak typically impart weight. Powerfully structured, long, inflection changing finish.

One comes away with the impression that GPL terroir brings it. Purists might come away a little frustrated, wondering what the wine might express with twenty percent less overall lumber treatment. This noted, this rustic vintage stands up to it well enough.

If drinking now, several hours in decanter will serve it well. This bottle seemed no less than a decade from maturity. Recommend holding for a few years. Improvement likely. 93-94.

11/27/2021 - mdefreitas wrote:

This is excellent and very much in the clean, crisp, elegant Barbeito style. Lots of dried citrus and spice; not much torrecfaction. I was taken back by the lack of sweetness here, seems more like a Verdelho. I liked it, but would have preferred a bit more richness on the palate... perhaps that will come with more time in the opened bottle?

2/27/2024 - acidqueen wrote:

Light golden color. Clearly from a riper vintage, but the flavor is correct for the age and vintage. Definitely not premoxed. Classic Chablis flavors of stone and white flowers but with a heavier tone and too much richness. Very good drinking now but I would drink this soon. It is just a bit on the first side of the down hill slide.

6/2/2023 - Gnome Does not like this wine:

Purchased as part of a Garagiste mystery 6-pack of Oregon Pinots. Turns out all were Ken Wright 2020 vintage, various vineyards and designations. I have not had much Oregon pinot and was interested in trying and learning more. Unfortunately seems like at least some of these wines were affected by the fires. Other bottles had hints that I wondered about, but now on bottle 5 of 6 it's consistent and this bottle was the worst by far. First night the nose and palate were ok, but with a slight hint of smokiness and iodine in the mouth. I thought the wine might clear up and fill out with air, but the second night this tasted like someone had added liquid smoke! Strong smoke flavor, iodine, and a metallic tinge that overwhelmed any fruit that was in the wine. Dunno how to rate this but the wine rating assistant says "Avoid" is 50-69. Disappointed that Garagiste promoted this as a mystery wine given the known issues with the 2020 vintage in Oregon.

5/20/2015 - chablis28 wrote:

Not anything like the more feminine Barbaresco I love. Showing all the structure of the 96 vintage and then some. Old school rustic, chewy and downright unfriendly at this point. A mistake buy thinking this might be ready to go at almost 20yrs old as a Barbaresco. What an unreasonable assumption:)! If it had been a Barolo I could see why it needs 3-10yrs more. I really don't think this will ever be more than what it is today. Disappointing and glad this was my last of 2 btls.

7/13/2023 - acidqueen wrote:

First bottle of a case. The AR syrahs take a long time to open so I have been waiting. Well worth it. This is still young but completely drinkable today. Raspberry, black pepper, meat and fennel. Lovely and elegant. So good and more to come.

7/27/2021 - Michael Mackenzie Likes this wine:

De la Riva is a renowned historic Jerez brand that was rescued by young winemakers Ramiro Ibáñez and Willy Pérez in 2017. Manuel Antonio de la Riva established himself in Jerez in the late 19th Century, buying a bodega and 53 hectares of vineyards in the Pago Macharnudo, one of the oldest vineyard areas in the zone at a high elevation and with very pure limestone soil. The brand belonged to the family until the early 1970s when it was bought by Domecq. Today, Ramiro and Willy are reviving the history of Jerez and returning to the tradition methods of bottling more individual wines.

Grapes for this wine come from the Casilla Verde family estate about 7km from the sea in Pago Miraflores Baja. The area was once under the sea and the limestone rich soils, called albarizas, were formed by the sedimentation of marine organisms.
There are 3 types of albariza in Miraflores Baja: albarizas de lustrillos rose-tinted by iron oxide deposits; toscas de lentejuelas is a soft, crumbly and porous type of albariza which contain some sand and is easy to work; and sandier albarizas pardas.

Non-certified organic viticulture, with respect for the soils and flora. Harvest is by hand in the middle of September.

Base wines are fermented in tank. The wine then spends 3-4 years aging under flor in a single solera of 1/12 barrels. 15% ABV.

C: Med gold, slight brown tinge, bright, clear.
N: v full, rounded but slightly musky, wet clay is the first smell, followed by typical flor notes, intense, marmite notes
T: med body, rounded, ripe, good fruit and nice acidity, long finish, dry, intense, notable acidity, ripe fruit with marmite notes, chalky hints.
Overall, not a typical Manzanilla. There is not the obvious saline freshness, with marmite notes the dominant feature. The intensity may lie in the style and reflect the young winemakers' desire to be more idiosyncratic. Intriguing and worthy of further exploration. Very much a food wine, not an apéritif.

5/30/2020 - forceberry wrote:

A blend of organically farmed Clairette (80%), Grenache Blanc (10%), Bourboulenc (5%), Ugni Blanc (3%) and Muscat (2%). Fermented spontaneously with indigenous yeasts in oak vats. Aged for 18 months in old oak barriques, of which the first 6 months with fine lees. 14% alcohol.

Quite deep and very slightly hazy golden yellow color. The nose feels sweet, fresh and slightly wild, all at the same time. Complex aromas of spicy red apples, some wizened yellow fruits, a little bit of lemony citrus fruit, light creamy notes of panna cotta, a hint of exotic spices and a touch of savory wood spice. The wine is concentrated, juicy and somewhat oily on the palate with a full body and a rather pronounced alcohol warmth, making me think if this wine is clocking "only" at 14%? Rich and complex flavors of sweet red apples, juicy apricot, some beeswax, a little bit of exotic spice, light nutty tones, a hint of honeydew melon and a touch of developed caramel character. Contrasting the ripe overall feel and rich texture, the wine is moderately high in acidity, lending it some nice firmness and sense of freshness. Long, complex and moderately warm finish with intense flavors of spicy red apples and savory exotic spices, beeswax, some pineapple, a little bit of developed nuttiness, light savory wood tones, a hint of caramel and a touch of cooked cream.

An impressive vintage of Simone Blanc that is very complex, harmonious and surprisingly fresh for its size. The overall feel is starting to show some mature characteristics, making it feel like the wine is hitting its optimal drinking window. Based on how quickly the wine seems to evolve in the glass, I'd say this is not meant for the long haul but instead probably best if drunk within the next handful of years. Probably will start to fall apart after its 10th birthday, or maybe even before that. Fortunately the wine is quite gorgeous right now.

3/14/2021 - acidqueen wrote:

Soft red fruits with plum skin. Fresh, rustic, earthy and very enjoyable before and with dinner. Not something I would keep more than a couple years but very pleasant now. Great perfume. Good value too.

2/1/2021 - acidqueen wrote:

A cellar release from AR. I have lots of AR Syrah in the cellar (Clary and Que) so it was nice to drink an older Syrah as mine are just too young and seem to be in suspended animation right now. This was very good, ready to drink. Dark berry, iron, earth and menthol. Still has many years ahead but great now.

8/31/2018 - acidqueen wrote:

6/14 disgorgement. I believe it is 04/05/06 based on JG note. Regardless, this is fantastic. Pale peach color. You can taste the extra lees flavor, but not overwhelming. Melon and orchard fruit are more apparent to me than berry, although I could stipulate to some Rainier cherry too. Nice earthiness, but the wine is lifted and weightless with a hint of sweetness on the backend. Very fine and elegant.
I had tasted this a few months ago against the 2011 disgorgement and this is head and shoulders better.

7/26/2020 - acidqueen wrote:

I always love the Watson Ranch, and this was good, but it wasn’t in the same league as other years. I agree with a few others who mentioned that this was getting “weighty”. It was rounder and fuller than I have had in other vintages, and there was a hint of butter/caramel on the finish. I am going to drink the rest of mine up in the next 12 months and then proceed to the 2017.

7/17/2020 - VoVo Likes this wine:

Wow. What an interesting Dolcetto. Very sturdy - not like most expressions of this grape, which tends to be lighter and fruitier. We LOVE this wine. It would be interesting to keep trying it over time...too bad we only bought one bottle! We think it will get better with age!

5/23/2020 - Arturoonwine wrote:

I bought a case of this so have the ability to taste as the years progress. Unlike Vallana's regular Spanna bottling and the supposedly lighter Campi Raudii bottling, this top of the line bottle is a puzzle. Although light in body, it remains tight as a drum with unexpressive nose, ripe but light mouth texture and simple, charmless flavors. I agree with other posts that this is far better after 24 hours. The nose begins to express pressed roses and mountain red currants. Flavors also begin to soften but with little complexity. Having experience with this estate going back to vintages from the '60's (!), this strikes me as one of those wines that will be much better left to our children. I would keep it under wraps for decades!

5/15/2020 - Haggis Likes this wine:

I opened one of my 3 bottles for my birthday celebration (just me and my wife, as we are in COVID lockdown...bummer). The upside is that I had it all to myself!

Cork broken, but quite cleanly, so no big deal. Significant bricking, but with good color otherwise. With time the color actually deepened, a phenomenon I've noticed with other aged wines. Nose was amazing. Dark truffle around the edges, with a core of floral/herbal touches. Graphite and licorice. Palate was even more complex, with the above notes complemented with an earthiness and cherry.

As others have noted, this wine was bottled by Osvaldo Barisone, having bought it in demijohn from Francesco Rinaldi. I have not had the Rinaldi bottling, but by all accounts the Barisone is step above. I would love to hear from anyone who has tasted them side by side.

5/8/2020 - acidqueen wrote:

I saw a comment here about this being cloudy. It isn’t - but it needs to be decanted well as there was very noticeable sediment here. Good stuff - lightly oxidized/sherry flavors, but not too much. Honey, hay, no real fruit. Paired this with a roasted monkfish on Romesco sauce and the richness plus mild spice was a perfect match with the wine.

4/24/2020 - acidqueen wrote:

A bit fat and almond-y for my tastes. There is a certain amount of that almond flavor you get on older Chardonnays, especially California ones, that is pleasant, but this is too much. Not enough brightness and mineral for only 2012. Not bad, but not great. Second bottle like this so not an outlier. The 2010 is still great but not this one.

3/12/2019 - acidqueen wrote:

Pale golden yellow. Faint Riesling petrol at first but with an apple roundness on the finish. Melon or squash as well. Perhaps some mushroom too? Great nose. Aromatic, crisp, wonderful stuff. Plenty of life ahead. Great with food (crab salad).

11/13/2019 - Fractalage Likes this wine:

Yesterday, I read for the first time that in Jan of 2018 Dunnuck gave this wine 100pts. It's a good thing that I was ignorant of that before I drank and rated this bottle. That review by JD would have tainted my opinion, as I never see eye to eye with that guy. He gives low scores to fantastic bottles and high scores to wines I despise. I can't think of the dollar value of wines I've purchased off his score to come away disappointed. I'm now at the point where I don't even read his comments.
But here it is: A very correct rating on this wine.
This might be cause enough to warrant a glance or two at the next review of his that I see. But, I don’t think so. A broken clock is right twice day, but JD is off far more than that.

So far, the 2015 has not closed up. These bottles are very much open, and wouldn’t dare to guess at when it will close up. If it's a perfect wine right now, then how can it get any better?
So, open up.

12/22/2019 - acidqueen wrote:

I tasted this side by side with the regular 2001, although I am saving the full bottle of the regular for dinner tonight. An interesting comparison. Very similar, of course, but the 375ème version is deeper in color, richer, and more honeyed. It seems apparently sweeter, but at the same time it is bone dry. Medium acid. The regular bottling is brighter, seems a bit more acidic but also less depth. Both have wonderful honey, apricot, diesel notes.
I wish I could pour them together in one glass because each has a quality I would like to see more of in the other. I slightly prefer the regular version.

12/7/2019 - acidqueen wrote:

Wonderful first time for this vineyard from Arnot Roberts. Had the weight and faint butter finish you would expect but with the bright and crisp style you get from AR. An interesting comparison to the Watson Ranch and Trout Gulch at today’s open house. Watson Ranch was softer with the pear and salt, Trout Gulch was all citrus and intense acid/mineral/rock and then this SB was yet another style altogether. Looking forward to see how all these develop.

7/30/2019 - acidqueen wrote:

This was more ripe and less crisp than the last bottle a few years ago. You could feel the 14.5 abv more than last time. Still an enjoyable wine but I think time to drink based on this bottle.
Wild red berries, earth, resin.

6/6/2019 - dchain Likes this wine:

With VC, RT and Yolande. Clear ruby, looks bright and glossy and ready to go. Immediately open with a wonderful mature but uplifting nose of red/black fruits but a really lovely and nuisances hint of cacao/biscuit/leather/truffle which elevated into the very top wines of the vintage. So balanced, very little sediment which was a surprise but everything is intergrated and in balance. Heathy, ripe fruit, freshness and not a hard edge to it. At its peak but not going anywhere fast. Wonderful pure length which just makes you want to drink more.

As time value for money goes buy this if you can find it and rest your $200/bt away from 2018 and buy them in 2048 and you might if you are very lucky but certainly no guarantee to get the fantastic pleasure and deliciousness as this 1982 Cos. I am putting my money where my mouth is and have 47 bottles left at an average purchase price of $302 and I feel that represents excellent QPR given the stunning and consistent performance I have had from this wine. Not sure if has been surpassed even in 2005, 2009 or 2010 and won’t have to wait another 20 years wondering. Have fun with this one!

5/5/2019 - acidqueen wrote:

In a vertical of Monte Real Gran Reservas last week, from 1942 to 2011, this was the top wine, followed by the 1968. It all depends on the bottle at this age, but these were all direct from the winery cellars, so as good as you are likely to get. I didn’t take great notes, but it was rich, fresh and still young. Stunning.

5/9/2019 - galewskj wrote:

Moslty Oregon and Burgundy (Kevin and Vicki's house): This is a very different chardonnay. While this wine is impressive in it's flavor profile, it isn't that friendly to me. There is significant sulfur, briny minerality and racy acidity. This is for acid heads.

8/24/2018 - oldwines Likes this wine:

This was another slightly oxidized bottle but it never really opened up like some previous bottles. The color is medium dark golden yellow and the nose and palate had smokey, burnt sugar and slightly nutty elements along with grilled white peach and a honeyed finish. While enjoyable this was marred by the oxidation and never quite blossomed with the layers of fruit in previous bottles over the 3 hours we tasted it.

6/27/2018 - acidqueen wrote:

One of the things that is so challenging about drinking wine is the difference that situation, food and people adds to the experience of the wine itself. You can’t separate them, and anyone who tells you otherwise is wrong. Wines tasted at the winery tasting room usually taste better than at home, in my experience. Wines accompanied by well chosen food taste better than wine alone. Wines drunk without food show differently than wines with any food at all. With that preamble, I can tell you that this wine was truly outstanding. On its own before and after dinner, it was still great, but with the dinner I made of swordfish teriyaki (homemade classic teriyaki, not from a jar), it was ethereal. The salty, smoky sweetness of the teriyaki called another level of salty, smoky sweetness from the Chablis. The richness of this vintage harmonized beautifully with the sweetness of the sauce in a way that another might not have. Huge umami flavors in the wine and the fish were complementary and synergistic. After dinner, the wine had a honey, almond depth, along with enough citrus and floral lift and a saline breeze. A truly great experience.
Footnote: decanted one hour prior to first pour. Necessary.

12/2/2018 - acidqueen wrote:

I love Arnot Roberts rose and buy a case every year. This was not one of my favorites though. It is nice but not great. First, it has a hint of effervescence which I would prefer were not there. Second, it is just too dilute. I kept looking for the next layer of flavor but couldn’t find it. It has some light watermelon and strawberry notes, and a bit of white peppercorn, as usual, but just a bit watery. If this is your first time with this wine, I can assure you that it is wonderful in other vintages but this isn’t one of those.

11/2/2018 - acidqueen wrote:

Nice, chalky flavors. Crisp but undertones of salt, chalk, earth, melon. I lost this in my cellar but glad I did as it it drinks well now. Bitter finish. Good. Not sure which base year this as I can’t find anything on the bottle, but I bought it in 2015. Doesn’t seem like a ripe vintage.

10/21/2017 - acidqueen wrote:

This is now in a great place. Decanted 2 hours. Spicy tobacco, pencil shavings, mushroom and good black cherry fruit. A bit of horsey funk. Finishes a bit dry. Time to drink this, but will hold longer.

8/6/2018 - Oldmanzin Likes this wine:

From the vineyard also known as Compagni Portis, comes this wonderfully dry field blend white. A Bordeaux white style with lemon grass, apples and pear. This reminded me more of a Donnhoff trocken more than anything else. Wonderful texture and depth. There is an excitement factor in this wine that is really appealing.

7/22/2018 - acidqueen wrote:

Have recently had 2 more bottles of this. This is a fairly simple Chardonnay, a bit on the richer side, and it should be drunk soon. Apples, vanilla, citrus. Decent stuff, but nowhere worth the price.

1/28/2018 - Fugu Me Likes this wine:

On PnP, straight out of the fridge, this was... dead. Nothing on the nose, not much on the palate, and a slightly acrid finish. As it warmed slightly in the glass, it opened up, giving up an experience consistent with my prior note.

1/1/2018 - vintage_whine wrote:

overripe and cooked fruit, tired and over the hill, no brilliant acidity or and interest really

9/19/2017 - msuwine wrote:

This wine has developed significantly in the 17 months since I tasted it last (4/16 - 93 points) - and not entirely in a good way. Similar light yellow in color and medium in body, with a nose of lemon peel and saline. Tastes of cantaloupe, green apple, gooseberry, and vanilla, with a creamy finish that carries more than a hint of beeswax. 14.25% alcohol.

The wine has gotten more round, but a little less interesting. The finish is the clearest difference: where before it was zippy and energetic, now it is more round and basic, with a hint of honey (and a hint of tiredness). Maybe it's just a phase, but I would err on the side of drinking now, unless you really like aged Chardonnays (i.e., golden and syrupy). I'm surprised this has evolved this quickly - mountain site, a bit on the pricy side - but there it is, at least from what I can tell.

10/1/2016 - acidqueen wrote:

Perfect drinking now although it will last awhile. Tobacco, pepper, dark berry and iron. Better than 2005 for me. Excellent. Wish I had more bottles.

8/24/2017 - Tahlequahdave1972 Likes this wine:

No doubting the quality and drinkability of this offering. Aerated but not decanted. Pale yellow color. Tropical notes on the nose with additional lemon, pineapple and honeysuckle elements. Flavors follow the nose while adding green apples, pears and wet stone nuances. Medium full body with a pleasing, flavorful, lingering finish. In my never ending search for quality California chardonnay, this straight forward entry checks all the boxes. Agree with James Suckling: 93 points. Wonderful! I'll be getting more...

5/22/2013 - drwine2001 wrote:

Please bear with me here. If some Gamay can transform into a Pinot-like wine with age, here is a Pinot that could easily be mistaken for Gamay. Medium to light red. Pine needles and sour cherries on the nose. Light weight, tart red fruit, tangy acidity, some tannin. Lean, mineral, completely free of wood or any other artifice. Brisk and refreshing without being too meager, as is so often the case with Pinot Noir from more northerly climes. This is built for food rather than for isolated contemplation.

6/29/2016 - msuwine wrote:

This thin and under-ripe wine is the single-worst CA Merlot I have ever tasted priced over $15 (and this cost three times that from the winery). Light red in color, light in body, nose of charcoal and sod. For me, the overwhelming taste is of raspberries picked too early, along with pencil shavings and asparagus, with a tart finish that is closer to an under-ripe Pinot than a Merlot. (I would say this is a "Merlot for Pinot lovers," but that would be an insult to Pinot lovers, of which I am one.) 13.2% alcohol.

I'm rooting for this historic and beautiful winery as much as any Californian. That said, this sour and thin wine just isn't that good. Whether judged as a representative of CA or anywhere else, it just doesn't taste like a Merlot, or anything noteworthy. Save the money, and buy a $20 Right Bank Bordeaux.

11/1/2005 - Vino Me wrote:

Let me start by saying that this is a special wine. I must thank Mark Horvatich who brought it to an offline on Saturday. This wine (the Moëlleux) has been made only twice, in 1959 and 1995. Mark mentioned that Joly considered this wine a "mistake" since the grapes became too ripe. Joly prefers to ferment his wines fully dry (less than 2g of RS) and the ripeness of the grapes made this difficult. Nevertheless, the result of this "mistake" was a dry Moëlleux from one of the most special vineyards in France.

How special is this 7 hectare Chenin Blanc vineyard? It is one of only 3 vineyards in France that is an appelation unto itself (the others are Romanee-Conti in Burgundy and Chateau-Grillet in the Rhone). Sections of the vines are 100 years old. The vineyard was planted by Cistercian monks in the year 1130. Joly refuses to use clones and takes cuttings from his oldest Chenin vines when he must replant to conserve the typicity of the vineyard. The grapes are picked by hand in up to 5 passes.

Joly has managed this family estate since 1977. He is a freak about biodynamic farming and has been the leader in this field since 1980. How much of a freak? He has his own herd of 10 organically fed cows to get the proper manure for his vines; he encourages a dozen different native plant species to grow among the vines to avoid the need for herbacides and brings in a special flock of sheep in the winter to cull this cover crop; and, if snails appear he brings in portable chicken coops to get rid of the problem. The wine is not racked off its lees, it is not fined, natural yeasts are used, cold fermentation is avoided, it is naturally clarified and only 3-4% new oak is used every year.

This is a serious Chenin. The most serious I have ever had. Slightly cloudy yellowish color with a slight brownish hue. A little petrol was on the nose of this 10 year old wine at first but that later changed to waxy honey and ginger aromas with time. This wine improved as it warmed and sat in the bottle. Joly urges those opening this wine to drink it over 2 days since he swears that it continues to improve over that time. On the palate it started out quite rich and full bodied but evolved into a supple and smoothly flowing wine. Notes of dried apricot, peach and a deep mineral core. It finishes dry and shows great promise for continued improvement over the next decade. 94-95+ points.

6/6/2015 - doubledoc wrote:

I took the chickenheads at school during debate class. I think that it was 5th period, but it was one of those days where the classes were swapped so it was really the last class of the day. I was talking to this stuck up girl who was in wonder of the freedom that i represented, but was wary of the potential appearance of waywardness that was commonly associated with my position.

It came on strong of cranberries and raspberry juice and zippyness and cartoons and fractals and even more acid (self references? fractal. fractals?). flowers and daisys and a meadow but not meadow soprano more like a crown of flowers on a blonde with a white sun dress on. the idea of frebreze because of the purity but not hte chemicals like eidelweiss

And it was a ocean spray commercial at a dead show and it was scarlet>fire and there was that moment where you looked at the crowd and everyone was shaking their bones at once and there was that synchronicity and you were in the matrix and then your mom found you naked in the backyard before Jon Steryn picked you up for band practice and you had a "lot of explaining to do".

Stuff's fire, bro.