5/11/2024 - *Vine* wrote:

Popped and poured, youthful ruby hue (especially for a 15 yo bottle of Beaujolais). Shows a tiny bit of funk that blows off quickly...aromatically lively and just as full of expression as ever, perhaps edging somewhat more towards the tertiary with a distinctive note of mint. Silky smooth on the palate, liquid satin...and really, a hallmark of this stupendous wine has always been how delicious and absurdly easy it is to drink, fresh berries galore framed by an impression of savory, saline minerals. Still such an idiosyncratic example of gamay that moves well-beyond the appellation - words will never properly convey the lighting Marcel Lapierre was able to capture in this bottle, a personal top Beaujolais ever.

Quick comment: was trying to get my storage in better order, ended up unearthing a random case that contained 4 bottles of the 2009 Lapierre along with 4 bottles of 2016 Côte du Py and 2(!) bottles of 2008 Faiveley Latricières-Chambertin - clearly I need to spend some more time in the dungeon!!

5/1/2024 - *Vine* wrote:

Popped and poured, yellow-gold hue. Petrol immediately off the pop evolves quickly into impressions of floral honeysuckle, ripe pear, fresh berry jam and minerals. Decent concentration, no clue where this would rank on the German scale but it's certainly not bone dry yet quite quenching...even racy, to be honest. As for flavors, the palate largely mirrors the nose but is even jammier - like the best version of fruit cocktail but never cloying and borderline psychedelic. Pretty compelling juice, seems like it's at apogee.

quick addendum: this is easily the most profound, non-botrytis Riesling I've ever had from Cali - rendonk, even

4/29/2024 - *Vine* wrote:

Quick note: needs a good 30-45 minutes of air (or even better, a splash decant) but wow, this is really delicious once it gets going...drinking splendidly at the moment, perfectly balanced w/fresh fruit galore plus quite a bit of complexity to boot

4/20/2024 - *Vine* wrote:

Popped and poured; luckily, decided to use the Durand as the cork in this particular bottle was both bizarrely rigid and very hard to extract while also cracking throughout removal (bottle stored properly since release). Initially a bit funky on the nose, if not muddy...very little to the palate as well. Decided to decant and aerate a bit, definitely helped the wine to open up a little as the initial funk grew into more interesting aromas of forest floor, saline minerals and a tinge of red fruit. On the palate, notes of red fruits and spices are brightened by racy acidity that somehow stands up to chewy, yet very chalky tannins. Clearly Grand Cru weight but without any of the charisma, this one should keep aging for a month of Sundays if stored in a cold cellar.

3/31/2024 - *Vine* wrote:

Dark ruby hue, still quite youthful in appearance. A bit more mature on the nose, with subtle aromas of earthy red fruits, sous bois, talcum powder and a bit of festive spice. Although this isn't highly concentrated, it certainly shows the depth one would expect from a Grand Cru (even if "just" CV); flavors are quite a bit more lively on the palate as well, with oodles of lively, fresh red fruits complimented nicely by subtle spice-notes and racy acidity. The tannins are a bit chalky and astringent on the lingering close.
Although perhaps a bit shy of truly outstanding, a very enjoyable Grand Cru tasting experience nonetheless.

edit: this really puts on weight with air; notes of iron, the herbaceous and a lingering rusticity that's almost sauvage...such a nice, gradual evolution from off the pop onwards and this is clearly a greater wine than the initial TN might have otherwise suggested

quick comment: seeing the "Premier Cru" importation labelling on this bottle was an interesting sight to behold & mentally process in 2024...had to confirm pricing; paid $69.99(!) per bottle - scared to see what w-s says this vintage is going for nowadays lol

2/19/2024 - *Vine* wrote:

Quick note, this is drinking splendidly at present and perfectly reflects the idiosyncratic terroir of Les Vaucrains - modern Chevillon seems to excel in every vintage

2/5/2024 - *Vine* wrote:

Quick note: this is really starting to open up, almost at the peak of fruit expression before moving into tertiary - worth opening now and over the next several years if you're into bright fruit, hold at least a decade longer if you prefer mature characteristics

2/3/2024 - *Vine* wrote:

Quite promising but still showing pretty young, could use another 3-5+ years for the chalky, astringent 2013 tannins to (hopefully) integrate a bit more.

12/26/2023 - *Vine* wrote:

Quick note: opened this for Xmas, did not disappoint! Kaleidoscope of unpretentious Cab flavors, this particular bottle seemed like it just entered the perfect zone of drinkability. Should add a bottle of "regular" 2014 Lewelling Cab from a few weeks was perfectly fine and quite tasty in it's own right; that said, the 2014 Wight shows an extra degree of flavor.

12/26/2023 - *Vine* wrote:

Quick note: opened this up for Xmas, enjoyed off the pop for about 2 hours or so before it was drained; although tasty and quite quaffable, this bottle was fairly unremarkable overall and actually a step down from a recent 2013 Mixed Blacks Weill a Way. Should add it was properly cellared since arrival, no noticeable flaws although the tannins were far more pronounced than any of the other Expositions, 2012 included. With 2 bottles remaining, we'll see what the future holds but given the secondary for these bottles, it's going to be tough to justify opening another bottle should the experience end up being similar.

12/2/2023 - *Vine* wrote:

Popped and poured, inky purple. Surprisingly reductive off the pop, once some of the funk blows off, understated notes of dark fruits & spices emerge along with a tinge of smokey vanilla from oak. Medium-plus body with well-balanced acidity, this wine is wide open for business on the palate and is showing absolutely beautifully at the moment, with a delicious core plummy fruits, dark berries (and even a hint of stone fruits) plus subtle herbaceous notes and vanilla spice from oak. Hard to believe this one clocks in at 15% abv, as it's exceptionally balanced without any heat from alcohol. That said, chalky tannins start to appear as this continues to open and it could clearly continue aging nicely for another 10+ years; regardless, yet another beautifully made wine from Mike Officer, whose symphonic winemaking transcends beyond what's typically found from the rather one note variety otherwise known as Petite Sirah/Durif.

11/25/2023 - *Vine* wrote:

Popped and poured, amazingly perfect cork...fake?? Fortunately, the cork says this bottle was winery reconditioned in 2016! Now as to how it was acquired...hmm. Anyway, pours out with a beautiful tawny ruby, no doubt aided by the reconditioning. Not a particularly complex nose, expected mature wine notes along with smoke and hints of vanilla from oak. On the palate, initially an absolute monster of smokey, gamey, iron-laden sauvage-ness...however, after 30 minutes or so, completely transforms into the epitome of elegance - they don't make 'em like this anymore, that's for sure! But seriously, this wine is quite striking in transparency once the initial funkiness blows off, with subtle red fruits and an impression of crystalline minerals moving to the forefront...would be an absolutely beautiful accompaniment to roasted duck breast. Moderate close, slightly chalky tannins making an understated appearance on this beautiful, dare I say "Burgundian" example of a perfectly aged Côte-Rôtie - probably best to drink now but certainly has the bones to last for another 5+.

quick comment: this bottle really started to decline after a few hours...5+ years might be too optimistic

11/24/2023 - *Vine* wrote:

Popped and poured, deep ruby. Cherry fruits, sous bois, autumnal vegetation and a touch of spice from oak on the nose. Beautifully balanced, flavors on the palate largely mirror the nose w/impressions of spice-laden, saline minerals and savory spice-fruit even more pronounced; somewhat chewy, astringent tannins accentuate the close. Profound wine, so indicative of the pedigree in terms of both producer/QPR.

10/17/2023 - *Vine* wrote:

Popped and poured. Very nice R-M Cab perfume of red fruits, fresh herbs, hints of pencil shavings and oak. Moderate-plus body, decent acidity (well, at least for CA Cab). On the palate, Cab fruits are in front but wow, the tannins sure are immediate too...quite chalky and chewy on the close.
Unlike the 2012 Cabs from R-M, this 2013 is still extremely young, primordial even and while it's certainly quite tasty, clearly needs more time (or a fatty ribeye) - probably best to hold off for another 3-5 years, if not longer for the SVDs.

9/28/2023 - *Vine* wrote:

Quick note: Wow, this has really transformed into a beautiful Syrah...the stuffing was always there, just glad I listened to my previous TN from 2018 and never opened up another one until now! Too distracted to leave a full note but all I'll say is this is the closest Syrah to Cayuse I've had from CA - tastes like Armada but more refined & less reductive in terms of winemaking. Either way, oak has completely integrated, everything just pops and all-in-all this is outstanding juice, will leave a better note with the next bottle.

9/26/2023 - *Vine* wrote:

Popped and poured, surprisingly youthful purple/violet hue. Pronounced aromas of dark fruits, smoked ham, vanilla pipe tobacco and a mélange of herbaceous spice notes. Nicely concentrated, this shines on the palate, with racy blackberry, black raspberry and even subtle stone fruit notes heightened by a peppery, herbaceous undercurrent that never deviates too green. Balanced acidity and rounded tannins carry everything through on the extended close. Yet another home run from Mike Officer and an absolute treat...and although quite youthful overall, this beautiful Syrah appears to have just entered into a peak drinking window but should continue aging nicely over the next decade plus if properly cellared.

8/29/2023 - *Vine* wrote:

Popped and poured, dark ruby hue. Somewhat perplexing nose of garrigue, autumnal vegetation, celery/root vegetables, berries and a hint of toast...some heat too. Despite the bold color, the body is actually quite light in mouth, elegant even and with quenching acidity providing a certain raciness. On the palate, herbaceous green combines with under-ripened strawberry, cranberry and cherry fruits...quite rustic, almost like a Jura red (Trousseau, Pinot or any Jura red really) combined with whole cluster Côt from the Loire. The tannins are chalky yet chewy...such an exercise in contrasts, this one is! Lengthy close.

This is about as idiosyncratic (if not divisive) a Bedrock bottling can get, period...would love to insert this into a blind tasting of obscure reds, if only to see the shocked reactions upon unveiling it as CA Zin. And while searching for a Zin reference point, it's hard not to compare this to Joseph Swan, especially in terms of weight and vegetal notes...but even then, Swan Zins still taste like Zin -- this?? Just a complete outlier from everything we know as CA Zin and worth trying, if for that reason alone.

Quick comment: saved a pour for day 2 and this wine only shows less fruit and even more of the green meanies...my inclination would be to drink these up sooner rather than later, ideally with someone who doesn't notice pyrazines (or is masochistic enough to enjoy them lol)

8/13/2023 - *Vine* wrote:

Popped and poured, light garnet. Pronounced, forward aromas of raspberries, under-ripened strawberries, honeydew, rhubarb, vegetal notes (perhaps even hints of fresh celery stalk). Light body, quite elegant. On the palate, fresh berries abound...such an amazing display of fruit yet nearly bone dry in presentation. Perfectly balanced, silky smooth w/quenching acidity on the lingering close. Tegan truly has a deft hand for Trousseau and although there are other fantastic varietal-labelled examples from CA, none seem to possess the idiosyncratic greatness he coaxes from the grape.

Quick comment: I have so much trouble refraining from opening these wines when they're young...meanwhile, given how beautifully they show even after just 3-4 years in the cellar, most every bottle of Sandlands I've aged makes me feel utterly foolish for having such little impulse control

8/12/2023 - *Vine* wrote:

Popped and poured, beautiful crystalline ruby, quite similar to how juice from this fantastic vineyard tends to express itself (albeit a bit deeper in comparison to Bedrock/Sandlands/etc.). Explosive nose...where to even start? Stone fruits (apricot in particular), well-ripened cherry, curry powder, black & milds, autumnal vegetation, vanilla bean...could go on! Deceptively concentrated, this profound Zinfandel is so utterly CA it's almost stereotypical, although the high quality most certainly is not, almost reminiscent of a great vintage of Cortina from Seghesio but leagues better. Well-rounded tannins are mostly resolved on the endless close, richness buttressed by deftly-balanced acidity and although this will continue to age in a cool cellar, why wait?? Mike Officer really outdid himself here and while most every wine he makes is worthy of accolades, this one stands out.

8/11/2023 - *Vine* wrote:

Popped and poured, dark purple/garnet hue, quite youthful in appearance for a 10 year old CA Cab. Earth-driven aromas of dark fruits, subtle vanilla, spices (allspice or five spice even?) and hints of pipe tobacco. Quite structured yet surprisingly elegant, with well-integrated tannins balancing out the fruit driven close, which is accented by a subtle impression of saline minerals. A lovely drink at present, really hard to predict how much more this wine could improve but if well-stored, certainly has enough structure to age another 5+ years.

6/26/2023 - *Vine* wrote:

Popped and poured, exploded cork (should have used the Durand - doh!). Initially green and tertiary, quickly transitions towards pronounced aromas of sappy, sous bois-laden cherry/cherry cola red fruits and exotic spices. Medium body, balanced acidity. On the palate, where to even begin...just a kaleidoscope of red fruits and black fruits, complemented by impressions of stark minerals (almost saline), big league chew bubblegum and a menagerie of exotic vegetal notes. Surprisingly chunky tannins carry through the lingering close. Just an absolutely fascinating Pinot, simultaneously scrumptious and complex yet surprisingly youthful as well...that said, clearly seems to be reaching an apogee in terms of overall deliciousness so probably best to consider drinking over the near term.

Quick commentary: A winery-reconditioned bottle of the 1996 Eyrie South Block Reserve is the only OR Pinot Noir I've had that's truly better than this one

6/7/2023 - *Vine* wrote:

Popped and poured, medium garnet, clear meniscus. Aromas of red berries, plummy fruits, celery salt and funky brettanomyces (more bandaid than barnyard). Moderate body, plus acidity. On the palate, a slight prickle blows off quickly and is accompanied by red fruits plus substantial brett...almost overwhelming, even. Decent length on the close, tannins are still slightly chalky but have smoothed out quite nicely, if not elegantly.

Quick commentary: this is bottle 3 from a 6 pack purchased on release and stored properly; although it's certainly rounded out into a more elegant wine, the brett is concerning (although that said, I may simply be far less tolerant of brett than I once was).

5/23/2023 - *Vine* wrote:

Quick note: If stored properly, give this 2-3 hours of air before serving - initially a bit too modern oaky sleek, transforms into an absolutely profound BdM with adequate aeration

5/17/2023 - *Vine* wrote:

Quick note: although still quite youthful, this is drinking wonderfully at present, with delightful notes of fresh herbs, sandalwood powder and an impression of stoney minerals on the nose. Cherry fruits on the palate are buffered by refreshing acidity and chalky tannins and the plus close. Keeps getting better with aeration, just an impressive CdP and one that is only entering the beginning stages of the ideal drinking window - should be an absolutely fabulous (if not truly epic) drinking experience in 3-5+ years while holding steady for many more to come.

edit: to think this was $40 on release... *sigh*

4/16/2023 - *Vine* wrote:

Stored properly since release, popped and poured. Deep hue, crimson with a touch of bricking, clear meniscus. Pronounced, funky aromas of well-toasted oak, cherry red fruits, cola, decaying vegetation, fennel, eucalyptus and a pronounced sauvage/gamy feral note. Medium body, somewhat chalky yet refined tannins. Flavor-wise, ripe fruits take center stage and are complimented by racy vegetal notes veiled in oak vanillin and a close of menthol. Although somewhat unbalanced in terms of oak, exceptional depth and persistence showcase the Grand Cru pedigree; in fact, if one can move beyond the oak, this is quite an exotic wine and well-worth contemplating.

10/11/2022 - *Vine* wrote:

Deep crimson, slight bricking around the rim. Remarkably vibrant for any Napa Cab of this age. Initially, the aromas are quite tertiary - think cedar, leather, clay, autumnal vegetation and sweet tobacco. Within 10-15 minutes, the fruit begins to show with notes of black cherry and red currant, plus hints of brown sugar and allspice. Given there's been more than 50 years between bottling to now, the concentration is quite impressive and surely this must have been a mouthful upon release. Well-balanced and full of character on the palate, with mature flavors evidencing a wine which has aged majestically into graceful decline. Incredible close lingers into near-perpetuity, a lasting memory imprint of freshness. Although this will most likely last for many more years if well-stored, seems like it's best to drink now while the wine remains so giving.

Quick comment: I haven't left a note in years but given this bottle, it seemed mandatory to at the very least leave an impression.

7/27/2019 - *Vine* wrote:

Popped and poured, medium garnet. Nose of fresh berries, autumnal vegetation, freshly ground Tellicherry pepper, cedar shavings & sweet tobacco from American oak and an impression of minerals. Moderate body, decent acidity. The fruit remains delightfully fresh on the palate and is tinged with notes of oak and a distinct saline quality - Rioja for those who love acid & minerals. The tannins are slightly chalky yet well-rounded on the lingering finish. An absolutely fantastic QPR that's drinking beautifully right now, just textbook delicious Rioja.

6/1/2019 - *Vine* wrote:

Popped and poured, medium garnet. Stunningly perfumed nose of fresh red berries, pronounced florals, green funk, crushed spices, spring onion, autumnal vegetation & more. Moderate body, plus acidity. On the palate, crystalline fruit is complimented by a profound impression of minerals throughout w/tremendous length on the close.
So transparent & terroir-driven, this is as distinctive (if not idiosyncratic) an example of Beaujolais being made today, a harmonious sum of perfectly balanced flavor, complexity & structure - absolutely thrilling juice!

5/22/2019 - *Vine* wrote:

Popped and poured, medium-plus purple/ruby, rosé meniscus. Complex nose of kirsch, raspberry, black currant, eucalyptus, root vegetables, black pepper, spicy incense & florals. Medium-plus body, quenching acidity. Rich, sumptuous fruits on the palate show dense yet are cut by an impression of stoney, somewhat saline minerals. Some volatiles on the hot, lengthy close.
With air, this fantastic CdP is ever-evolving & quite stunning - very young though, probably best to age 5+ years before opening.

5/11/2019 - *Vine* wrote:

Popped and poured, incredibly youthful purple/garnet hue. Fantastic aromas of dark fruits, black currant, vegetal green, potting soil, cedar and a hint of brown sugar. Lush mouthfeel shows a particular edginess due to moderate-plus acidity. Flavors of black cherry, black currant, dried herbs (mint, sage) and an earthy quality that adds freshness. Chewy, somewhat gritty tannins on the lengthy close, which finishes with just a touch of heat.
This is absolutely phenomenal and although ready to go, well-stored bottles will clearly keep rocking for another 5-10+ years - such an epic wine!

4/24/2019 - *Vine* wrote:

Popped and poured, deep ruby-purple hue, shockingly youthful. Pronounced nose of dark cherry fruits, cedar, graphite pencil shavings, chalk powder & a touch of brown sugar vanilla - the epitome of new world regality. Medium-plus body, moderate acidity. On the palate, this shows the more herbaceous, minty side of Cabernet while simultaneously showing somewhat "meaty" like 20+ year aged Bordeaux. An exercise in polished rusticity, w/tannins surprisingly chewy & astringent on the plus close. Classy stuff.
Clearly, this will age another 10-20 years...that said, no reason to wait and risk diminishing fruit when it's this delicious right now!

4/12/2019 - *Vine* wrote:

Brief impressions:

Beguiling, chameleon-like nose...think violet, dark fruits, stone fruits, oak, forest floor, vegetal funk, etc. So very youthful w/serious structure yet scarily easy to drink. A truly great wine, hard to imagine how much greater it will become.

4/12/2019 - *Vine* wrote:

Brief impressions:

Red fruits (raspberry/strawberry), anise, menthol, root vegetables. Smooth as silk, beautifully integrated and in the zone - just a lovely bottle of wine. GOTTA LOVE THE CAPSULE! Haha.

4/12/2019 - *Vine* wrote:

Brief impressions:

Explosive nose of cherries, pronounced spices (black pepper/clove/cinnamon bark), vanilla bean, epic mint/menthol. With air, tannins emerge and the fireworks become a bit more tamed. Regardless, an absolutely idiosyncratic Bedrock - amazingly elegant yet so utterly flavorful, would love to try again 5 years from now.

4/12/2019 - *Vine* wrote:

Brief impressions:

Plummy dark fruits, cherry fruits, mint, eucalyptus, astringent tannins. In the middle of transitioning into showing more of a tertiary profile, could use a few more years to settle in and should show beautifully. If drinking now, food definitely helps in taming the tannins.

4/12/2019 - *Vine* wrote:

Brief impressions:

Honeysuckle, minerals galore, touch of oak, apple & citrus. Texturally reminiscent of a Meursault from PYCM, just perfectly balanced w/excellent acidity. Amazing with food, has years left.

3/18/2019 - *Vine* wrote:

Popped and poured, dark purple/ruby. Forward nose of fresh cherries, raspberry leather, herbaceous accents and hints of vanilla spice. Medium-light body. Palate of vibrant red fruits, stone fruits and a distinct impression of chalky minerals. Fine-grained, chewy tannins are somewhat astringent on the deceptively lengthy close - perfectly structured to accompany a meal. Already delicious, should only smooth out with a bit of time in the cellar.

2/2/2019 - *Vine* wrote:

Popped and poured, deep ruby/purple hue. Perfumed nose of cherry fruits, florals, green pepper, asphalt & a touch of smoke. Moderate body. Needs about 45-60 minutes to open up but pretty effing gorgeous once it does - think red & purple fruits complimented by hints of spice and a distinct impression of minerals from moderate-plus acidity. Although lacking in complexity, this is a lovely, seamless wine.
Outstanding QPR, drink now and over the next 5 years.

1/14/2019 - *Vine* wrote:

Popped and poured; deep, brilliant purple/ruby. Billowing aromas immediately off the pop...a lifted, almost floral perfume of blackberry, boysenberry, black pepper, autumnal vegetation, eucalyptus, chocolate mint, red clay & graham cracker. Evolves continually with air. Medium-plus body, racy acidity. On the palate, more red-fruited (cherries, cranberries, blood orange) in character plus notes of spice and an intriguing green/menthol quality. Rounded, somewhat chewy tannins accentuate the flavors on an endless close.
The herbaceous earthiness of this wine is just special...and yeah, some touches of VA and heat but who cares?? Absolutely profound.

Quick comment: Although perhaps less elegant, this is Mike's answer to L'Ermita

1/5/2019 - *Vine* wrote:

Popped and poured, youthful purple/black cherry hue. Stoic, somewhat refrained nose of cherries, plummy fruits, subtle tobacco and an impression of minerals. Moderate body, decent acidity. Loverly flavors of lush dark fruits are complimented nicely by a hint of bitter green with the acidity furthering an impression of minerals on the palate as well. Somewhat astringent tannins keep the fruit buoyed on a lingering close. A Pinot for those who enjoy old school Napa Cab.
Although enjoyable enough now, this is one for the cellar (or with a prime NY strip).

Quick comment: Over the past past few vintages, TRB might be making some of the best wines he ever has for R-M...dude can do no wrong!

10/24/2018 - *Vine* wrote:

Popped and poured, youthful purple. Pronounced nose just resonates with impressions of dark fruits, freshly crushed black peppercorns, herbed salumi, smoked pancetta & a bevy of spices. With air, a lifted floral element emerges as well. Moderate-plus body. In contrast to the nose, flavors on the palate are all about flavors of blackberries, black raspberries, herbaceous inflections and vanilla from oak. Perfectly balanced acidity and the tannins are slightly chewy yet completely smooth on the lasting close.
Give this a few years to better integrate the oak, will be beautiful (if not profound).

10/21/2018 - *Vine* wrote:

Popped and poured, deep violet hue. Lifted aromas of blackberry, crème de cassis, vanilla bean and perhaps a touch of the herbaceous. Moderate-plus body. On the palate, this shows quite youthful and with a surprising amount of restraint to flavors of dark fruits and subtle, well-integrated oak...surprising purity as well, although the tannins are chewy and a bit astringent on the close.
Very 2013 and could really use a good 3-5+ years (or a fatty ribeye); that said, quite satisfying, especially for a sports celebrity label.

10/16/2018 - *Vine* wrote:

Popped and poured, bright yellow-gold. Aromas of ripe apples, sourdough, honeysuckle florals, lychee, subtle vanillin-spice from oak and a distinct impression of minerals. Moderate body, deceptive acidity. Flavor-wise, the fruit really comes through -- think ripe, yellow citrus fruits in addition to the aforementioned note of apple on the nose. Electrifying acidity pushes saline mineral notes through on the lasting close.
Drinks like the hypothetical love child of Chardonnay from Rivers-Marie and Ceritas -- absolutely outstanding!

10/3/2018 - *Vine* wrote:

Popped and poured, youthful dark purple. Nose of sweet berry fruits, maybe some florals and not much else...almost like blueberry pie. Moderate-plus body, decent acidity. Unfortunately, the palate is exactly what you'd expect it would be after the nose...think well-ripened, jammy dark fruits and little else aside from a sweet saccharin quality. With air, the tannins really emerge, especially on the close. Quite disjointed, with little interplay between sweet fruit, moderate-plus acidity and astringent tannins. Hard to say where this going, if (ever) anywhere.

Quick comment: When did Guigal become this spoofed?? My lord, just depressing and impossible to blame on vintage alone.

10/2/2018 - *Vine* wrote:

Popped and poured, hazy yellow-gold tinged with green. Forward nose of lemon, lime zest, green apple, flint & an impression of stoney minerals. Moderate-light body, moderate acidity. Lovely, uncomplicated flavors of citrus, subtle stone fruits and a mouthwatering quality which comes across as ever so slightly saline. In the zone and drinking beautifully.

9/29/2018 - *Vine* wrote:

Popped and poured, deep garnet hue, clear throughout. Lovely perfume of dark cherry fruits, mixed florals, fresh root vegetables, toasted coriander seed and additional spices. Moderate body, silky smooth in mouth. Lively & filled with freshness, this shows an almost surprising amount of lush fruit on the palate, fruit-flavors which are tinged with herbaceous accents and a subtle impression of minerals. Tannins are nearly indiscernible on the 360° close.
Quite beautiful, perfectly commemorates the precipice of transitioning into Autumn.

9/18/2018 - *Vine* wrote:

Popped and poured, medium-plus deep ruby, touch of bricking on the rim. Wonderful nose of assorted berry fruits, fresh root vegetables, cola, autumnal vegetation & just a hint of herbaceous spice. Moderate body. An absolute explosion of Pinot flavors on the palate, tastes like Fourrier Chambolle-Musigny combined with Eyrie South Block -- think red fruits galore combined with a silken mouthfeel, making this all too easy to drink. And although one might be inclined to chug away (who could blame??), there's also quite a bit to contemplate, including fresh herbs (dill, cilantro) and an impression of minerals which continues lingering through on the ridiculously persistent close.
Grand Cru level Pinot, this is absolutely outstanding juice that's drinking in the zone!

Quick comment: any/all remaining reductive notes are completely gone

9/16/2018 - *Vine* wrote:

Popped and poured, purple/garnet, subtle bricking on the rim. Aromatically pronounced, with oodles of dark, plummy fruits complimented quite intensely by forest floor, cola, fresh yellow beets, nori wrapper, smokey oak-spice and a savory, almost gamey note. Moderate to moderate-plus body, floats deceptively light. On the palate, the fruit explodes -- think black raspberry, black currant, strawberry leather and even a touch of red grapefruit. Despite all the fruit, there's herbaceous immediacy keeping things honest along with decent acidity lending an impression of minerals on the lengthy close. Perhaps the only detraction to this fantastic example of bold CA Pinot at its absolute finest is a touch of heat on the endless close; regardless, this is just ridiculously outstanding and a true testament to pushing boundaries in all the right directions.

9/3/2018 - *Vine* wrote:

Popped and poured, deep purple/ruby. Exuberant nose of dark fruits, crushed black pepper, kalamata olive, black tea, barbecue spices & cocoa powder. Well-balanced, with lovely presence and just filled with blackberry, black raspberry, boysenberry and every other zin-fruit imaginable. Drinking in the zone and absolutely delicious, this is outstanding even for the vintage.

8/30/2018 - *Vine* wrote:

Popped and poured. Nearly deep garnet, slight bricking. Pronounced, complex nose of black cherry, underbrush, tilled soil, fresh parsley, cayenne pepper & tons more -- just crazy. Moderate-plus body. In contrast to the nose, there's less herbaceous and more fruit on the palate along with some kind of crazy sandalwood flavor. Persistent, if not endless close.
Although perhaps somewhat lacking in Grand Cru refinement, this wine radiates with Grand Cru presence -- very exciting.