5/15/24, 11:09 AM - ... perhaps this is the reason that I love the reds from Lopez de Heredia the same way as I love Nebbiolo, but be careful, it seems that I'm the only one that detects tar and roses. When I opened the bottle I did not notice these notes, it required long decant to get them.
4/10/24, 9:17 AM - Le Mont Sec has 5,5 g/l of residual sugar, so you may have tasted the Demi Sec.
3/31/24, 12:22 PM - Indeed, we had a bottle of this yesterday that I would have rated with 94 points, it is in great spot now and for sure, it belongs to the best of its kind you can get from Jura, I'm happy to have some more bottles in the cellar. But do not underrate the Trousseau from Aviet, we could taste a glass from a 38 years old bottle last November and it was still in a good shape!
11/13/23, 10:53 AM - I took the assemblage of the different grape varieties from the bottle back, so I assume it should be correct for this vintage (there is also an image of it attached to this wine) and it fits to the flavour profile that points to a good portion of Merlot. Greetings from Berne
11/8/23, 10:11 AM - Lucky you! We tried to reserve a table 3 weeks before our Arbois visit last weekend, but it was already fully booked.Prices for wines from Pignier have increased but it is still worth the price and important, they are very reliable over the years.Greetings from Berne
10/26/23, 10:27 PM - Neuenburgersee? Meinte immer Le Landeron sei am Bielersee ;-).
10/12/23, 9:22 PM - 30, 40 years ago, I would have answered classic is old world (Europe) and modern is new world (Austalia, US …), this was already at these days a bit simplified and today not valid anymore. For me are classic wines structured wines with high acidity and good tannic structure that are quite austere in the youth and need several years to get approachable, modern wines are wines with ripe fruit and driven from the new oak. This Rioja was fruit and oak driven in its youth, but for me surprisingly this is not anymore recognizable, it's still not like the classic Imperial or the very classic Tondonia but it goes towards this, therefore rather classic.
9/25/23, 10:40 AM - With the same league I was thinking on quality and the oxidative profile they all have. For me oxidation is not good nor bad, it depends on the balance between the different factors of a wine as flavour, acidity, density, sweetness and tannic structure.As your wife has recognized, it has something in common with Sherry, there is a nutty note that can get a hint of curry. For the traditional wines from French Jura this is the main character, white Tondonia also shows these attributes but less intense, similar it was with the bottle I had from Huet. Jura wines and white Tondonia show this profile in every vintage, while Huet is not that consistent. And yes, these wines are not every bodies taste and need a good food pairing, my favourite is always cheese (Gruyere, Comte or Manchego) but also a risotto with porcini can be a good choice.
7/21/23, 8:49 AM - I think the reason is because of the different display options, I have sent a request to change it to default for this vintage, hope it helps. Vive le Jura, cheers, Andreas
7/21/23, 10:51 AM - No, this winery is still missing on my list, there are just too many interesting places, last time I was at Labet and at Caveau de Bacchus but I'm thinking to go this autumn again to Arbois and Dugois would be quite near and your suggestions are always worth to follow.
7/21/23, 11:56 AM - Le Bistrotnome is indeed a good place, we enjoyed it a lot last time and will go there again. Wines from Labet I tried only twice and was not very convinced, but this was perhaps just bad luck, Macle I love a lot and I should look out for more, Credoz I do not know yet, so this would be something to consider next time. October is a good time to visit Arbois, I hope that we can manage it to go there then.
4/23/23, 12:52 AM - Good that snobs, drinking DRC at business lunch, do not care on this, so the price might stay on a reasonable level. 😉
1/19/23, 8:41 PM - The message is a different one, there is a hype on Jura wines and they cannot produce as much as the market requests. Many people have enough from uniform wines that can be produced anywhere and are looking for something else. Sure, the oxidative Jura style of wine is not for everyone, you can like it or not, if not, just leave it and drink zinfandel!
1/14/23, 9:44 PM - It depends, Rimage can be produced differently, there is not such an uniform style as in Porto, some should be consumed in its youth, but there are also some long runner such as Hélios. In most of the cases, the once you should consume early are in the price range between 12 and 20€ at winery.
12/23/22, 12:22 PM - Bad luck, the one I had at the beginning of this month was still far away from its peak and from premox.
12/18/22, 9:33 PM - Yes, it is too young to have the full pleasure and to get all dimensions of a good Tondonia vintage, though with a long decant it is already a joy to drink.
11/27/22, 1:47 AM - Reading your tasting note, I think I have to aim for more of these wines. Have been last month in Le Bistrotnome and can just confirm the recommendation from Deux Chevaux, but it is good to reserve a table in advance (can be simply done on their web page).
11/18/22, 11:19 AM - Unfortunately, I have only one bottle left from this vintage, I will try to wait as long as possible too with the last bottle, it is still pretty young I think the future will be bright for this wine. Will try to get more of these when I visit next time Banyuls.Cheers!
10/10/22, 8:34 AM - The wine was only decanted 15 minutes before it was poured back to the bottle. According to my friend that prepared the wine, it had not much impact on the nose, but he was quite impressed on the effect to the palate, while it was quite closed and linear at opening, it was much better when we had it the next day.The funky note did not disappear with this treatment but according to the tasting note from CVST below, the funk blew off after a 6 hours in the decanter. I am always fascinated how much impact air can have on mainly traditional made wines.
2/3/22, 8:56 PM - Thanks for the comment. Unfortunately, 2010 is the first Bosconia I had but looking at other Rioja brands I had, I loved 2010 always more than 2009. The wines in 2010 are usually more elegant, less dark fruited and with less alcohol than 2009, but this is a matter of taste. Cheers, Andreas
10/9/22, 12:46 AM - Thank you James! Comparisons usually fall short as they are never precise enough, but sometimes they can be helpful.
3/20/22, 1:45 PM - Thanks for your comment, the latter is also my hope, but 2060 will be hard to reach, for me, for the cork and for the wine, but I will try to wait a couple of years for the next bottle and come back then.
2/1/22, 10:48 AM - Réserve du Caveau is not made of Melon à Queue Rouge, it is Savagnin and oxidative, but you are right, the Melon à Queue Rouge is superb if cellared a few years.
2/1/22, 1:18 PM - This is new to me, I have more or less all the wines from Aviet (Caveau de Bacchus) in my celler, my bottle from Melon à Queue Rouge is labeled as Cuvée des Docteurs, but doesn't matter, I love all their wines.
1/23/22, 12:42 AM - Thanks a lot for the hint, I checked the online store without success but would be a good reason to go to the shop ones.
1/23/22, 12:51 AM - The Rosado would be the jackpot! :-)
1/14/22, 2:30 PM - Yep, this is tannat, 2005 is in a good spot now, 2014 is still a baby.
1/2/22, 1:21 AM - If you produce in big scales as in Médoc, then you have to adapt to the main stream to survive and to keep the price high. If you are not keen on the main stream, there are enough islands in France, Italy or Spain that do not care on this and the good thing is that they are usually still affordable.
10/10/21, 12:14 AM - A rather high score for a drinkable apple cider. 🤓
10/10/21, 1:58 AM - Thanks for the clarification, hope that my bottle is on the better side of variation.
6/24/21, 10:19 PM - Did you decant? It seems that you are not keen on Pizza. :-)
6/25/21, 11:01 PM - I see, you know how to treat the wine! Lactose intolerance would be hard to me as I love cheese in all variances and the pairing with wine.
5/30/21, 12:04 PM - Hard to say, it was my last out of 6 bottles I bought at release and were always stored correctly, all bottles were similar and I was very surprised that it was not more developed. So storage or personal preferences might be the reason of the different perception. And yes the price to quality relation is superb and it is always a pleasure to drink such wines.
3/31/21, 10:23 PM - You are right, Lavaux is a magic place, I have to go there soon and get some wines from there (hopefully with enough freshness). Now as we cannot travel to France and Italy it's good to have such places near. Cheers, Andreas
4/4/21, 12:06 PM - Thank you Jake for referring the nice places, it's a shame I know a lot of restaurants in France and Italy but I am missing these places at the lake of Geneva. I like to go bicycling there but as it is not that far from home, we always return home instead of taking there a longer rest. At the time the restaurants are still closed but as soon it opens again we will go there. Andreas
3/21/21, 1:23 PM - Thanks for the tasting note, I will wait another two years to open my first bottle. I did the mistake with the 2008 vintage which I emptied too early and 2010 should need even more time.
3/19/21, 11:27 AM - Good description, but to expect a lot of character from a baby is a rather high expectation.
3/19/21, 11:39 AM - I did not try this vintage yet, but my experience from older vintages is that they age quite graceful, win with every further year and are best with 6 to 12 years showing then good typicity (character).
2/27/21, 11:46 PM - Yes, there is less to celebrate at the time, but we take this surprisingly relaxed here, while restaurants are all closed, it is allowed to meet people in small goups of up to 5 people, what we rarely also do.No idea about the '13, I am more thinking on getting the '14 vintage, that is already available here, with the hope it has more grip than '12 vintage, unfortunately there are no notes available yet on this vintage.Greatings from Switzerland.
2/14/21, 12:31 AM - I have the same issue, therefore I decant these wines for about half an hour, pour it back to the bottle and to the fridge.
1/10/21, 11:54 AM - Yes, Cantina dei Produttori Nebbiolo di Carema is always my favorit for nothern Piemont Nebbiolo in this price range, another is the Coste della Sesia Cascina Cottignano from Colombera & Garella. But be aware, these Nebbiolo from northern Piedmont are different from Nebbiolo from Langhe. Cheers!
12/20/20, 12:09 AM - It is not premox, this wine is oxed per se, due to its traditional wine making.
12/20/20, 12:23 AM - Thanks for the reply, I always thought that these wines never die, so I will be more careful with my bottles and drink them rather sooner than later and keep only one for curiosity.
11/28/20, 10:44 PM - Thanks for the comments, I will keep my eyes open for older vintages.
11/27/20, 11:01 AM - Yep, I plan to drink my first bottle 2026, recently I drunk my last bottle of 2002 that is now in a nice spot.
6/21/20, 1:13 AM - These traditional Jura Savagnin are produced in barrels that are not filled up to get these oxidative notes (nutty with lovage and curry), not made for everybody and not so easy to pair with food, I like them best with old tasty cheese. 2015 bottling might be still too young for consumption and requires a lot of air to come together (same I had with a 2014 bottling of this wine some days ago). Happy to have still a bottle in my cellar.
6/23/20, 10:26 AM - My wife would also prefer the Peter Michael Chardonnay Belle Côte, I usually have to drink these Savagnin on my own. :-)
4/24/20, 12:51 PM - Thanks a lot for the comment, seems that it is time to open another bottle.
12/4/19, 8:43 PM - Happy to hear this! I plan anyway to store some bottles, hope I will still be able to enjoy it in 20 years as not only the wine will age :-)
9/13/19, 8:15 PM - 7 to 10 years ago this wine was quite austere and not very enjoyable, it is much better now if you like mature, classical wines and have time to decant it.
9/14/19, 6:29 AM - My last bottle a year ago was quite good looking at the vintage. So I will open soon the next bottle and hope it is not already tired as your bottle was, thanks.
4/9/19, 3:26 AM - It is not oak, it's just from the ripe fruit, Thevenet has an aversion against oak.
4/9/19, 3:36 AM - Yes, we had the same impression, but we were corrected by Thevenet at his cellar.
5/27/18, 7:39 AM - Ja genau, ist zu empfehlen.
12/9/16, 11:59 PM - ... or love to wait some more years. :-)
12/11/16, 9:20 AM - I'm not that experienced with tastings from the barrel, but I am a lover of Jura wines (I frequently visit Arbois), though I appreciate the wines from Burgundy a lot. So it was more a remark from a lover than from an expert.Nevertheless, in general I am quite impressed about the improvements they did in Jura with non oxidized wines especially with Chardonnay (with Naturé I had not only good experiences), about their unique style, about the aging potential some wines have and how often I was wrong about it (in both ways). I tried this year several wines from 2015 vintage and was also surprised about the high acidity and the mineral style in some wines from this hot year.
9/23/16, 11:06 AM - Usually Naturé is used for Savagnin that is not oxidative matured. Nevertheless the price to quality relation is great, isn't it?
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