Winebar [4 Whites, 8 Reds, & 10 *shared* bottles] from 02/14/20

• 2017 Pazo de Señoráns Albariño Rías Baixas

  Spain, Galicia, Rías Baixas

  “From 15-50 yr old grown in sand & granite soils @ 300m elev;” Typically, “Separate vinifications are conducted by plot in temp-controlled, s/s tanks. Malolactic fermentation is blocked, & the wine is allowed to age on its lees for at least 4 mos with frequent bâtonnage. Bottled early each yr following the harvest;”
  
  N: Lemons with undertones of minerals
  
  P: Med body; Very RNDISH entry with NICE, ALMOST swtish gooseberry (?) frt met by an ALMOST puckerish acidity which makes itself felt into & through the LONG, BALANCED, TANGY/swt (65:35) finish. Nicely done in a food centric style for now & probably through '21. My EXC-; 93 pts Dunnuck, 92 Suckling, and 90 ea WA & WS. [This vendor's $16.95 is $2 < wine-searcher's lowest posting.]

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• 2018 Domaine Girault Sancerre Le Grand Moulin

  France, Loire Valley, Upper Loire, Sancerre

  From an 8.6 acre vyd with S-by-SW sun exposure planted between 1980 & 1990 in "90% Kimmeridgian marls (the so called “terres blanches” - white soils of Sancerre) and 10% coarse chalky pebbles & fragments which typically yield ≈48 hl/ha;" Typically, "The grapes are sorted, destemmed, & pressed gently by pneumatic press. After the juice has settled, alcoholic fermentation begins with native yeasts, lasting from 1-2 mos on the lees & in s/s tanks. Around March or April, the wines are cold-stabilized for 4 days & then bottled. No fining, light filtration (Kieselghur)."
  ≈3,750 cases produced.
  
  N: Grass atop minerals with HINTS of gooseberries?
  
  P: Med, poss MF, body; RNDISh entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by a crisp acidity which stays within hailing distance of the init frt as it evolves into a LONG, balanced, TANGY/swt (65:35) finish. Nice now for acidophiles; others might prefer cellaring 4-10 mos, then drinking through '22? My EXC-; [This vendor's $19.95 is $2 < wine-searcher's only other current posting.]

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• 2017 Domaine de la Denante Saint Véran

  France, Burgundy, Mâconnais, Saint Véran

  N: Challenging to parse: Minerals, earth, SMOKE, with undertones of apples?
  
  P: Med body; Very RNDISH entry with NICE, ALMOST swtish oak/frt (approaching threshold R.S.?) nicely offset by an acidity which nicely frames the wine into & through the LONG, BALANCED, tangy/swt finish. Very nicely done! Would DEFINITELY work with food, & quaffable as well? For now & through '21. My EXC-/EXC, the higher arguably for QPR? 90 pts WE (10/1/18) @ $45. [This vendor's $16.95 puts it #2 of wine-searcher's 4, skewed postings.]

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• 2016 Hartford / Hartford Court Chardonnay Jennifer's

  USA, California, Sonoma County, Russian River Valley

  “From a block (planted to old Wente selection Chard in 2005) of an estate owned vyd located in the Sebastopol Hills sub-region known for its cool, windy climate & Goldridge soils; 16 mos in 100% FR oak (22% new); 14.7% ABV, 7.3 g/L T.A., & 3.26 pH; 337 unfined/unfiltered cases produced.”
  
  N: Slightly closed; Butter, smoke, with HINTS of minerals
  
  P: Med, *poss* MF, body; RNDISH entry with NICE, ALMOST swtish oak/frt met by a LOVELY acidity which seamlessly transitions into a very LONG, BALANCED, tangy/swt finish. VERY nicely done for now & through '21. My EXC/EXC+; 97+ pts WA (Perrotti-Brown,10/29/18) & 92 Vinous (Galloni, 5/1/19). [Check with this vendor if interested in their *very* COMPETITIVE price.]

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• 2017 Régis Bouvier Bourgogne En Montre Cul

  France, Burgundy, Bourgogne

  “50 yr old vines planted in sandy, ferruginous soils from a historic, steep, hillside, 1.8 ha lieu-dit in the absolute N part of the Bourgogne AOC, one of very few such lieu-dits in the AOC to be allowed on the label; 20-day long maceration in temp-controlled stainless steel; Aged in 3-4 yr old oak barrels for 10 mos;”
  
  N: RIPE, wild straws, poss plums?
  
  P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent PUCKER which stays within hailing distance of the init frt as it morphs into a LONG, balanced, VERY slightly puckerish finish with a sense of swtness to the dusty tannins. NEEDS through '21, poss '22, then drinking through '25. NICE potential here! My EXC-/EXC, the higher arguably for QPR™/down the line? [This vendor's $26.95 is $4 < wine-searcher's lowest!]
  
  ™Here I'm primarily considering the quality of the juice vs. wines designated as village level, since it's relatively HIGH priced for the Bourgogne AOC.

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• 2017 Famille Masse Givry 1er Cru En Veau

  France, Burgundy, Côte Chalonnaise, Givry 1er Cru

  Cf. the CellarTracker Article link [lower lft] to get specific info for this vintage.
  
  N: SMOKE atop earth with ripe berries underneath? Intensity lurking?
  
  P: Med body; Rndish entry with NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it evolves into a LONG, BALANCED, very, VERY slightly puckerish finish with glimpses of impending swtness. Needs/DESERVES through '21 (or lots of air right now), then drinking through '25 min, I'd imagine. VERY nicely done, & a potential steal! My EXC; [Check with this vendor if interested in their pricing, which IS enticing for a 1er Cru red Burg, albeit Côte Chalonnaise!]

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• 2013 Siro Pacenti Brunello di Montalcino Pelagrilli

  Italy, Tuscany, Montalcino, Brunello di Montalcino

  From vyds > 25 years old in the N. area (Pelagrilli); Fermented in s/s @ controlled temps, then aged in 225 L FR oak for 24 mos, ff'd by aging in bottle; 14.5% ABV, 5.6 gr/lt T.A., & 3.5 pH; 1,660 cs made.
  
  N: VANILLA with notes of minerals, ripe berries way beneath? Intensity lurking?
  
  P: MF, poss Med, body; Rndish entry with NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which rather seamlessly transitions into a LONG, balanced finish which already shows a swtness to the DUSTY tannins. LOTS of substance here, but NEEDS through '23, I'm guessing, then drinking through '28? My EXC, with potential for higher... down the line. 96 pts Suckling, 92 ea WA & WS, 91+ Vinous (D'Agata), 91 WE @ $42, and 17 & 16/20 (2x) Jancis Robinson. [This vendor's $43.95 is now $1 < wine-searcher's lowest.]
  
  Note: Also tasted on 10/20/18; 12/7 & 12/14/19, + 1/4/20, notes reasonably consistent.

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• 2015 Massolino Barolo

  Italy, Piedmont, Langhe, Barolo

  “From vyds situated in the area of Serralunga d’Alba, altitude 320 - 360 m, with mainly calcareous soils & vines ave from 10-55 yrs old.” Typically, “Traditional Barolo with fermentation & maceration lasting about 15 days @ temps which vary from 31-33° C. The wine is aged in large oak barrels for at least 30 mos, & is left to mature in bottles placed in special dark, cool cellars for just over a yr.” 14% ABV
  
  N: Earth slightly atop vanilla with cherries & hints of tar?
  
  P: MF body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which transitions into a LONG, balanced, very, VERY slightly puckerish finish with glimmers of swtness to the DUSTY tannins. NEEDS through '21, poss '22, then drinking through '26 min. My EXC-/EXC; 93 pts ea Suckling (1/’19), WA (6/’19), & WE with “Editors' Choice” (10/1/19) @ $55, 92 The Wine Front (5/28/19), 91 Vinous (Galloni, 2/’19), and 17/20 from Jancis Robinson (Speller, 12/6/18)! [This vendor's $39.95 is now as good as anyone on wine-searcher.]
  
  Note: Also tasted on 11/30/19 & 1/11/20.

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• 2018 Domaine Faury Syrah Vin de Pays des Collines Rhodaniennes

  France, Rhône, Northern Rhône, Vin de Pays des Collines Rhodaniennes

  “100% Syrah from 1.35 ha of vyds (planted between 1995 & 2007) in granite soils located on plateaus at higher altitude than Saint Joseph;” Typically, “Grapes are 80% de-stemmed; 10 day maceration in temp-controlled cuves; Daily pump-overs & punch-downs; Malolactic fermentation in demi-muids; Aged for 6 mos in 3-10 yr old demi-muids;”
  
  N: Dark frts (poss bubblegum?) with notes of blk olives; Intensity lurking?
  
  P: Med, poss MF, body; Rndish entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays within hailing distance of the init frt as it leads into a LONG, balanced finish with a tangy/SWTNESS (45:55) to the dusty tannins. NEEDS/deserves 12-18 mos, then drinking into '25? 12% ABV; My VG+/EXC-, very arguably the higher for QPR in its relatively approachable (for a N. Rhone) style. [This vendor's $19.95 puts it @ the head of wine-searcher's "class".]

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• 2017 Brown Estate Zinfandel

  USA, California, Napa Valley

  “100% Estate Grown Zin from our Big Field, Chiles Valley, Rosemary’s, & Mickey’s Blocks; Barrel aged 12 mos in 30% new oak, 50/50 FR/AM; 15.2% ABV, 6.9 g/L T.A., & 3.67 pH; 1,700 cases in 12 x 750ml format, & 425 cases in 6 x 1.5L format produced.”
  
  N: VANILLA, ripe berries underneath?
  
  P: MF body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by A bit of astringent pucker which stays within hailing distance of the init frt as it morphs into a LONG, balanced finish with a TANGY/swtness (60:40) to the dusty tannins. DESERVES 12-18 mos, then drinking into '24. My VG+/EXC-, likely the higher for fans of wines that flirt with R.S. 91 pts Connoisseurs Guide (1/’20) [Check with this vendor if interested in their very COMPETITIVE price.]
  
  Note: Also tasted on 10/19 & 11/23/19.

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• 2016 Torbreck Shiraz The Struie

  Australia, South Australia, Barossa

  “A blend of 100% Shiraz from vines ave 50 yrs old from a single vyd in Eden Valley (14%) & Barossa Valley vyds (86%); Harvested 2/18 – 3/24/16; Aged 20 mos in FR oak (12% new); 15% ABV, 6.12g/L T.A., & 3.45 pH;” 650 cases produced.
  
  N: Vanilla slightly atop RIPE berries with notes of flowers; Intensity lurking?
  
  P: Med, poss LM, body; Rndish entry with very NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it fairly seamlessly evolves into a LONG, BALANCED finish with an attractive tangy/swtness to the dusty tannins. NEEDS/deserves 12-18 mos, then drinking into '24? Very nicely done! My EXC; 97 pts Halliday’s ’19 Wine Companion, 94 WA, 92 WS, 91 The Wine Front (Bennie, 2/3/18), & 17/20 Jancis Robinson (Jackson, 1/22/19)! [Check with this vendor if interested in their *very* COMPETITIVE price.]
  
  FYI, unlike last wk [1/2 as much, IF that], today's sample had 4+ hrs in a small tasting glass before I got to it.

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• 2017 Cade Cabernet Sauvignon Estate Howell Mountain

  USA, California, Napa Valley, Howell Mountain

  “87% C.S., 5% Merlot, 4% Malbec, & 4% P.V. sourced from the CADE Estate, CADE 13th, Ink Grade, Cold Springs, & Eagle Summit Vyds, starting on 9/12 & finishing 11/2/17. The majority of the fermentations went through a very short maceration time (between 4 & 6 days) with hot fermentation temps, peaking @ 92°F. The must was pressed off at between 20°-12° Brix, & fermentation was allowed to finish in tank or barrel. The wine received 19 mos barrel aging in 100% FR oak (75% new) from several different coopers™. Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete. 644 barrels bottled June 24th-28th, 2019. 15.6% ABV;”
  
  N: Vanilla (some choc as well?) atop pyrazines with notes of ripe berries; Intensity lurking?
  
  P: Med body; Rndish entry with NICE, almost swtish frt met by an astringent pucker which fairly seamlessly transitions into a very LONG, balanced finish with a tangy/swtness to the dusty tannins. NEEDS through '21, then drinking through '25? Nicely done in a potentially elegant style. My EXC; 96 pts Dunnuck (1/’20), 94 WA (Perrotti-Brown, 11/’19), & 92 Vinous (Galloni, 1/’20). [DO check with this vendor if interested in their *very* COMPETITIVE price!]
  
  ™See the CellarTracker article for this specific vintage IF interested in the names of the coopers.

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• 2012 E. Guigal St. Joseph

  France, Rhône, Northern Rhône, St. Joseph

  100% Syrah from 20-50 yr old vines grown in limestone, sandy, & pebbly soils mainly from the communes of Tournon & Sarras; Typically, alcoholic fermentation in s/s tanks @ high temps, ff'd by ≈16 mos aging in 2nd wine oak barrels;" ≈18,000 cs produced.
  
  N: Forest floor, mushrooms, with a TOUCH of funk, at least initially; (After 5 hrs in a small tasting glass it was showing some vanilla.)
  
  P: LM body; Rndish entry with NICE, ALMOST swtish frt met by a BIT of astringent pucker which pretty much resolves by the LONG, balanced finish with a TANGY/swtness (60:40) to the few, unoffensively firming, dusty tannins. A food friendly style for NOW & holding through its 10th, though I'd doubt any improvement. My EXC-; 90-92 pts WA (Dunnuck), 91 & 90 winealign.com (8/’16), 90 WS, 87 Wine & Spirits, 16.5/20 Jancis Robinson, 16/20 Bettane et Desseauve, 15/20 ea La Revue du Vin de France and Gault & Millau, and 4*/5 drinkrhone.com . [As of mid Feb '20, wine-searcher still shows 1 source @ $35].
  
  Note: Previously tasted on 10/29 & 11/19/16, + 7/19/19. Also, as this bottle had < "ideal" storage, it MIGHT have matured somewhat faster than expected.

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• 2003 Château Clerc Milon

  France, Bordeaux, Médoc, Pauillac

  THANK you for sharing this, Dr. Tom -- particularly when contrasted to the '70 Pauillac you so graciously provided LAST wk! :)
  
  “55% C.S., 39% Merlot, 3% C.F., 2% P.V., & 1% Carmenère, harvested 9/15 – 9/25/03.”
  
  N: Vanilla, cherries, leather
  
  P: LM body; Rndish entry with NICE, ALMOST swtish frt met by a smidgin of astringent pucker which stays in contact with the init frt as it seamlessly works its way into & through the very LONG, beautifully balanced finish with shades of a tangy/bitter/swt trialectic to the unoffensively firming, dusty tannins. Strikes me as being @ its peak (or @ least CLOSE), but should be able to acompany food through its 20th, poss longer. IMPRESSIVE! 13% ABV; My EXC+. 91+ WA (4/24/06), 16 (3x) & 16.5/20 (2x) Jancis Robinson, + NUMEROUS other scores on wine-searcher's Tasting Notes pg. [As of mid Feb '20, wine-searcher still shows 1 source @ $94].

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• 1999 Del Dotto Sangiovese

  USA, California, Napa Valley

  Robert, THANK you for sharing this label of which I was previously unaware! :)
  
  N: RIPE, hints of raisins, with some oxygenation (poss a BIT of maderization?), but NO so as to make it unattractive for me; Smoke withh swirling?
  
  P: Med body; Rndish entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by the barest HINT of astringent pucker which fairly seamlessly leads into a LONG, balanced finish with a pleasant tangy/swtness (55:45) to the few, INNOCUOUS, dusty tannins. For NOW (& should be able to accompany lighter fare), + POSS still holding on through '22? NICELY done! 13.5% ABV; My EXC-/EXC.

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• 2018 Tintero Langhe Nebbiolo

  Italy, Piedmont, Langhe, Langhe DOC

  Dan, THANK you for allowing me the chance to revisit this! :)
  
  “From vines ave 20 yrs of age grown in the clay & limestone soils of a 4 ha vyd located in the village of Veive, next to Mango, within the Alba zone; Fermented in temp-controlled s/s tank for 2-3 wks; Wine aged 12 mos in oak (50% 225-L barrels, 50% 5-HL botti), then racked into s/s before being bottled unfiltered;”
  
  N: Cherries with flowers (roses?) & hints of tar?
  
  P: MF body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which works its way into & through the LONG, puckerish finish with hint of swtness to the DUSTY tannins. NEEDS through '22, quite poss '23, but does it have the frt/substance for that? IF it does, by VG+ *will* be low. 14% ABV;

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• 2017 Domaine Lecomte Quincy

  France, Loire Valley, Upper Loire, Quincy

  Arturo, it was QUITE generous of you to allow me to retaste this vintage that I'd forgotten ever having tasted previously. :)
  
  “Sourced from 6 individual parcels totaling 10 ha (& typically yielding an ave of 58 hl/ha): 4 of the parcels overlook Quincy, & 2 over the village of Brinay. The vines (1/3 3 yrs old, 2/3 25 yrs old) are all situated on a plateau of Cher regional terroir, with Quaternary-era-aged soils of clay, gravel, & silex.” :Typically, “After harvest, the clusters are sorted rigorously at the sorting table to ensure quality, then are taken by conveyor to the press. Gentle pressing takes place in a pneumatic press, followed by a primary fermentation @ 64° - 68° F in thermo-regulated s/s tanks, ff’d by aging 3 - 6 mos until bottling. Lightly, naturally filtered with small amounts of clay @ bottling. 5,800 cases/yr ave production.”
  
  N: Slightly closed; Gooseberries with undertones of minerals?
  
  P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by a tangy acidity which subtly directs the action into & through the LONG, balanced finish with an alluring tangy/swtness. NICELY done for now & into, poss through, '21. 13.5% ABV; My EXC-, arguably EXC given the QPR of this vendor's $17.95, for which I could currently find no other source on wine-searcher.

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• 1987 Clos Pegase Cabernet Sauvignon

  USA, California, Napa Valley

  BRAVO for yet another MARVELOUS selection, José! :)
  
  Decanted (for sediment) ≈80 min before I tasted it from a sm tasting glass
  
  N: Pyrazines slightly atop RIPE berries with notes of vanilla; Intensity lurking?
  
  P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by a SMIDGIN of astringent pucker which stays within hailing distance of the init frt as it leads into a LONG, BALANCED finish with a LOVELY tangy/swtness to the few, INNOCUOUS, dusty tannins. Drinking VERY nicely RIGHT now, & I can see it holding through '24. 13% ABV; My EXC+.

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• 2013 Cobblestone Pinot Noir Te Muna

  New Zealand, North Island, Wairarapa, Martinborough

  Dr. Tom, THANK you for allowing me to taste this VALUE Pinot, not to mention introducing it to others who may have missed it previously. :)
  
  “Harvested 4/8/13; Aged 10 mos in 100% FR oak barrels; 967 cases produced.”
  
  N: On the barnyrd/forest floor spectrum, but sweetly so
  
  P: MF body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by a bit of astringent pucker which quite works itself out by the LONG, balanced finish with a bitter/swtness (55:45) to the few, fairly innocuous, firming tannins. For now & into, probably through, '21. 13.9% ABV; My VG+/EXC-, *easily* the higher for P.N. varietal character/QPR in this price range! 91 pts Suckling; [Check with this vendor if interested in their *very* COMPETITIVE price.]

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The (unanimous?) agreement was that the Brunello was THE most approachable, a double decant clearly not having much effect™ upon the Barbaresco. :( ™Not a problem as I was but tasting/spitting. However, for this group's actual DRINKING... :(

• 2013 Fattoria La Gerla Brunello di Montalcino

  Italy, Tuscany, Montalcino, Brunello di Montalcino

  Phil, Frank, & Rick: THANK you for allowing me to revisit this!
  
  Decanted, though I'm not sure for how LONG before I tasted it
  
  “Sourced from hillside vyds @ 270-320 m elev with vines ave 25 yrs of age; Intense pruning, production limited to very few bunches/plant (50ql/ha), harvested by hand with selection of grapes on selection table; Soft pressing of grapes, temp-controlled fermentation (30°C) & maceration (15 days), racking 2x/yr, slow continuous flow bottling in sterilized conditions; Aged 4 yrs, 3 of which are in 50-100hl Slavonian oak barrels, ff’d by 8 mos of bottle aging; 13.50% ABV & 5.30 g/L T.A.”
  
  N: Fragrant vanilla atop earth, poss minerals; Intensity lurking?
  
  P: LM, poss Med, body; Rndish entry with NICE, ALMOST swtish frt met by an astringent pucker which, ultimately, pretty much resolves by the LONG, balanced finish with a tangy/swtness to the surprisingly unoffensive, dusty tannins. For now with food (*&* a decant), + should be good to go for its 10th, QUITE possibly longer. Nicely done! My EXC-/EXC, arguably the higher for its approachability? 94 pts WA, 93+ Vinous (D’Agata), 93 ea Wine & Spirits, Falstaff Magazine, and WE (5/1/18) @ $58, 92 ea WS & winealign.com (3/18/19), 91 Suckling, 91 (Brook) & 86 (Morris) of Decanter, + 16.5 & 14.5/20 Jancis Robinson! [This vendor's $41.95 is $3 < wine-searcher's lowest.]
  
  Note: Also tasted on 1/18 & 2/1/20.

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• 2016 Produttori del Barbaresco Barbaresco

  Italy, Piedmont, Langhe, Barbaresco

  DOUBLE decanted, my sampling coming ≈90 min after this?
  
  Phil, Frank, & Rick: THANK you for allowing me to revisit this! :) I'm just SORRY the decanting procedure I suggested didn't have it showing better for your consumption... TODAY. :(
  
  Should you be interested, I’ve uploaded info for this vintage which you can peruse at your leisure. 😉
  
  N: Vanilla, flowers (roses, poss violets?) with notes of minerals; Intensity lurking?
  
  P: LM body; Very NICE, ALMOST swtish frt fairly quickly met by an astringent pucker which stays in contact with the init frt as it rather seamlessly works its way into & through the very LONG, BALANCED, very slightly puckerish finish which already shows a burgeoning swtness to the dusty tannins. I suspect this NEEDS through '23, then drinking thru '29, very likely longer? IMPRESSIVE, but does need patience TRULY to show itself! My EXC/EXC+, the higher eventually. [This vendor's $39.95 now puts it in the TOP 1/2 of wine-searcher's MASSIVE posting.]
  
  Note: 1st tasted on 2/1/20.

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• 2010 Stonestreet Cabernet Sauvignon Estate Vineyards

  USA, California, Sonoma County, Alexander Valley

  Ed, having previously tasted the '13, '14, & '16 of this bottling (most > once), it was QUITE the pleasure to be able to taste this '10! THANK you for sharing it with me! :)
  
  “From a handful of blocks situated on the spine of the primary mountain crest (1,200 - 1,800 ft asl) that runs through the Estate. Harvested @ 24.0 ̊ Brix; Cold soak for 5 days, fermentation in tank, malolactic fermentation in barrel; Barrel aged 18 mos, 35% new FR oak; 14.0% ABV, 0.57g/100mL T.A., & 3.69 pH; Bottled July ’12;”
  
  N: Vanilla, poss choc, slightly atop earth with hints of leather
  
  P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays within hailing distance of the init frt as it fairly seamlessly morphs into a LONG, balanced finish with an elegant tangy/swtness to the few, INNOCUOUSLY firming, dusty tannins. NICELY done for now & through '22, poss '23, though I'd doubt any further improvement. My EXC; [As of mid Feb '20, wine-searcher still shows 1 source @ $30].

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