The 2012 Bacchus Importers Portfolio Tasting

Baltimore

This week I took the time to drive up to Baltimore for the Bacchus Importers 2012 Portfolio Tasting held at the Hippodrome Theatre.  Built in 1914 the Hippodrome contains an intimate hall lit primarily by natural light from the large windows.  The tables were arranged around the walls of the hall and also in a rectangle at the center.  Together they held almost 400 different wines.  Just outside of the hall there were tables holding some 75+ different spirits.  Though only a fraction of the Bacchus portfolio there were more than enough selections for the afternoon at all price points.  I knew that could only stay for two and a half hours so I decided to visit both individual wineries and importers.  A large number of people attended this tasting and in looking at name tags it appeared that almost every restaurant, wine bar, and wine store in Maryland, DC, and Virginia were present.  There was quite a buzz and press of people mid-afternoon, clearly illustrating the importance of wine in this region.

The Hippodrome Theatre

Though a single pour at a portfolio tasting is no substitude for properly tasting through an entire bottle, with focus and note taking, I find that the broad exposure is particularly informative.  Equally important for me is to meet other people.  The majority of my posts are generated from wines tasted at home and as of yet, importers, distributors, and wineries do not appear at my doorstep.  So this Spring I am doing my best to head out to these portfolio tastings to expand my relationships.  I spent part of the tasting with Shane Verburg, who not only works at Bacchus Importers but is also my friend and neighbor.  I am particularly thankful for the introduction to wines I had never tried before.

Below you will find my tasting notes, again these are more impressions, but they should give some idea about the wines I tasted.  I managed to taste 49 wines from 12 tables.  The wines are organized alphabetically by the table they were located at and within a table, by the order in which they were tasted.

Breggo

This was my first time tasting the wines of Breggo.  I thought the 2009 Pinot Noir was drinking quite well now and will develop over the  short-term.  Of the single vineyards I preferred the Savoy and think this will make a fine candidate for aging.

Lee Abraham, Breggo/Cliff Lede

2010 Breggo, Pinot Gris, Wiley Vineyard,  Anderson Valley
This wine is 100% Pinot Gris which was whole cluster pressed, fermented in neutral French oak.  It saw no malolactic fermentation and was aged for 10 months sur lie in barrel.  The nose was fruity with old perfume and did not reveal what was about to surface. In the mouth there was super ripe and sweet fruit with spice, almost tasted of residual sugar.

2009 Breggo, Pinot Noir, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 10 months in 44% new 60-gallon French oak barrels.  The restrained nose contained darker fruit. In the mouth there were ripe and dark, black fruit. The ripe flavors quickly focused to linear, fruity, and well delivered profile. Tasty.

2009 Breggo, Pinot Noir, Ferrington Vineyard, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 15 months in 56% new 60-gallon French oak barrels. There was a nose of red fruit with some dark roast hints. In the mouth this was ripe and sweet at first but developed structure with a good racy finish.

2009 Breggo, Pinot Noir, Savoy Vineyard, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 15 months in 63% new 60-gallon French oak barrels.  There was a dark nose, almost stinky. In the mouth the darker fruit bore some minerality with chewy dark fruit in the finish, fine+, spicy tannins, and ripe notes in the aftertaste. Young should develop quite well.

Brewer-Clifton

It was a treat to meet Greg Brewer and to taste his wines.  The Santa Rita Hills wines are produced from fruit sourced from multiple vineyard sites including Mount Carmel.  The Mount Carmel wines are specifically from that vineyard site with the soils featuring more clay and limestone.  Each varietal is handled the same regardless of vineyard site.  The simplicity of the tasting showcased the differences of the vineyard blend of the Santa Rita Hills wines against that of Mount Carmel.  The Chardonnays clearly need several years of age to loosen up.  I thought both of the Pinot Noirs were quite interesting and though young, were quite engaging.

Greg Brewer, Brewer-Clifton

2009 Brewer-Clifton, Chardonnay, Santa Rita Hills
There was a very subtle nose. In the mouth the precise fruit was almost tart with plenty of acidity that turned towards an apple-like profile. The finish was lifted with a touch of wood? along with good texture in the afteratse. Needs time.

2009 Brewer-Clifton, Chardonnay, Mount Carmel, Santa Rita Hills
This nose was a touch more aromatic with hints of ripe yellow fruit. The initial burst of fruit covered the mouth with acidity peaking in the ethereal finish.

2009 Brewer-Clifton, Pinot Noir, Santa Rita Hills
This was very aromatic with a lifted and finely textured nose of red and blue fruit along with some floral aromas. In the mouth the red fruit was floral with lavender flavors and a good aftertaste revealing ripeness and sweet spice. The sides of the tongue were coated with minerals and black fruit. Really, quite nice.

2009 Brewer-Clifton, Pinot Noir, Mount Carmel, Santa Rita Hills
This was darker with a low-lying nose. In the mouth the bright, tart red fruit moved to floral, minerally black fruit in the middle. It was quite lively as it stuck to the mouth and tongue. Good texture and flavorful tannins.

The Crowd at Full-Swing

Cliff Lede

These were also poured by Lee Abraham.  The regular Cabernet Sauvignon Stags Leap District (SLD) showed strong immediate presence and while it will develop with age, was enjoyable for its youthful vigor.  The Poetry stepped this up and was particularly appealing for its quiet power.

2010 Cliff Lede, Sauvignon Blanc, Napa Valley
This wine is 99% Sauvignon blanc and 1% Semillon.  The fruit was fermented in 66% stainless steel tanks, 26% French oak barrels, 7% concrete eggs, and 1% stainless steel drums.  There was no malolactic fermentation.   The nose was leaner and grassier. In the mouth the flavors were greener with grassy notes and dried herbs. There is an approachable softness and notes of apricot in the finish.

2009 Cliff Lede, Cabernet Sauvignon, Stags Leap District
This wine is a blend of 90% Cabernet Sauvignon, 6% Petit Verdot, 2% Malbec, 1% Merlot, and 1% Cabernet Franc which was aged for 17 months in 60% new French oak. The nose was interesting with red and blue fruit, a bit of herbs, with good aromas reminiscent of traditional Bordeaux. In the mouth the flavors were very forward, racy, and perfumed before dark blue and black fruits come out. The drying tannins are well integrated and there was a good aftertaste. Approachable but will age.

2009 Cliff Lede, Cabernet Sauvignon, Poetry, Stags Leap District
This wine is a blend of 78% Cabernet Sauvignon, 11% Cabernet Franc, 8% Merlot, 2% Petit Verdot, and 1% Malbec which was aged for 18 months in new Frnech oak. The nose was restrained with blue fruit than tart red notes. In the mouth the focused fruit was racy with blue and black flavors, minerality, and a quiet power. There was black fruit in the aftertaste along with spicy, drying tannins.

Crew Wine

Shane wanted me to try this “grapefruit stick” and boy was it ever.  I could smell the wine as it was poured into my glass from a few feet away but in the mouth it showed good balance. Definitely fun.

2011 Chasing Venus, Sauvignon Blanc, Marlborough, New Zealand
This wine is 100% Sauvignon Blanc suorced from four different vineyard sites.  This certainly was a grapefruit stick! The grapefruit aromas leapt out of the glass. In the mouth it was more restrained, almost prickly, with grapefruit flavors and a tart citrus–peel aftertaste. A good fruit monster.

De Maison Selections

It was a pleasure to see Steven Alexander again after the Los Tres Mosqueteros tasting.  I only tried three wines which I did not taste previously. All three were different and good.  The Dominio de Bibei should be aged so the others make good short-term wines.

Steven Alexander, De Maison Selections

2010 Juan d’Angura, Garnatxa, Montsant, Spain
This wine is 100% Garnatxa sourced from 15 year old vines on chalky clay soils.  The fruit was fermented in stainless steel.  The good nose revealed focused red fruit and perfume. In the mouth there were ripe berries and strawberry candy. This clean wine had a haunting perfume in the aftertaste and perhaps some inky minerals.

2007 Dominio de Bibei, Lalama, Ribera Sacra, Spain
This wine is a blend of 91% Mencia, 6% Garnacha, and 3% Mouraton sourced from 15-100 year old vines located in slate and clay soils.  It was fermented with indigenous yeatss in 85% foudre and 15% open barrels.  It was then aged for 21 months in 65% used French oak barrels and 35% foudre.  The nose was scented with lifted red fruit. In the mouth the good flavors turned towards tart red fruit and stones, which was focused and clean.  This should be cellared.

2007 La Granja Nuestra Senora de Remelluri, Rioja, Spain
This wine is a blend of 90% Tempranillo, 5% Garnacha, and 5% Graciano sourced from 10-90+ year old vines on calcareous clay soils. It was fermented in stainless steel and wood vats then aged for 16 months in 6 year old French and American oak. There was a modern, dark complex nose of red fruit and florals. The well-done flavors were dark and restrained with spicess and a supple lightness that filled the mouth.  I find this quite approachable.

Louis Dressner

I only  sampled three wines and picked the Domaine Bernard Baudry because I seem to have drunk more Chinon this past year.  While both were good I particularly liked the Les Grezaux.

Josefa Concannon, Louis Dressner and Jean-Paul Brun, Domaine des Terres Dorées

2010 Domaine Bernard Baudry, Les Granges, Chinon
This wine is 100% Cabernet Franc sourced from a 6 hectare parcel  of vines planted between 1985 and 1988 on gravel and sand soils with clay-silica.  The fruit was fermented in vat then aged for seven months in barrel.  There was a light nose of delicate red fruit with some perfume. In the mouth there was tart red fruit which followed the nose, underlying perfume, and light but fine drying tannins.

2010 Domaine Bernard Baudry, Les Grezeaux, Chinon
This is 100% Cabernet Franc sourced from an old vines on limestone rich soils.  This had a nose of brambly fruit and lifted perfume. There was great presence as the mouth followed the nose before taking on light red fruit in the finish and a good aftertaste complete with drying tannins.

2010 Chateau d’Oupia, Minervois
This wine is a blend of 50% Carignan, 40% Syrah, and 10% Grenache sourced from 50+ year old vines on soils of rocky clay, clay, and limestone.The restrained nose had aromas of harder, black-red fruit. In the mouth there was controlled ripeness, red grapefruit, and some inkiness. This will age and eventually shine.

DuMOL

This was a fun tasting as I enjoy comparisons. The Clare, Chloe, and Isobel were a bit more delicate and nuanced than the Russian River Valley but the Chloe stood above all with the articulate depth of its flavors.

Tom Pillsbury, DuMOL

2009 DuMOL, Chardonnay, Russian River Valley
This wine is 100% Chardonnay sourced from Dutton Ranch, estate, Heintz, Ritchie, and Hyde vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 15 months in 40% new French oak.   The nose had richer, yellower fruit along with some barrel nose. The rich mouthfeel was lifted with good weight and the flavors approached that of tropical. It was racy with sweet baking spices and toast in the aftertaste. This should be broadly appealing.

2009 DuMOL, Chardonnay, Clare, Russian River Valley
This wine is 100% Chardonnay sourced from the Hyde Vineyard.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 16 months on the lees in 50% new French oak.  This had a more delicate nose of yellow fruit and ripeness. In the mouth the fruit was ripe but focused with a delicate midpalate and textured tannins. There was a long aftertaste. Very nice.

2009 DuMOL, Chardonnay, Chloe, Russian River Valley
This wine is 100% Chardonnay sourced from the Ritchie, Searby, and Lorenzo vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 16 months on the lees in 50% new French oak. This revealed yellow and green (think apple) fruit with a lighter balance than the Clare but was deep and more articulate. In the mouth the youthful fruity flavors were expansive with good mouthfeel and seamlessly integrated acidity. There is a lot of depth to this wine and good baking spices in the aftertaste.  Lovely.

2009 DuMOL, Chardonnay, Isobel, Russian River Valley
This wine is 100% Chardonnay sourced from the Heintz Vineyard.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 14 months on the lees in 50% new French oak. This revealed restrained yellow fruit on the nose. In the mouth the flavors burst in with bright, almost tart, yellow fruit. Good overall texture. This definitely needs time to settle down as compared to the others.

2009 DuMOL, Pinot Noir, Russian River Valley
This wine is 100% Pinot Noir sourced from the seven vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 11 months in 40% new French oak.There was an aromatic Pinot Noir nose. In the mouth the racy blue fruit comes out at first then a good mouthfeel, followed spicy blue-black fruit. Very approachable.

Europvin

I thought the CUNE showed a bit tight but Mauro was great in its youth and should easily benefit from several years worth of age.

Nic Bradley, Europvin

2007 CUNE, Reserva, Rioja, Spain
The nose was scented with dark, red fruit. In the mouth there was a quick burst of flavor before becoming restrained. Modern with some tannis, and a bit focused at this point it is a solid wine that should last for the mid term.

2008 Bodegas Mauro, Crianza, VdT de Castilla y Leon, Spain
This wine is a blend of 86% Tempranillo and 14% Syrah from the Tudela de Duero and Santibanez de Valcorba vineyards.  It was aged for 16 months in French and American oak.  This was nice with a lift nose containing notes of roast. In the mouth the wine was racy with some old-school flavors, a touch of perfume, and spicy tannins. I particularly liked the darker aspect. Give this a few years to develop.

Hanzell Vineyards

What a treat to taste the wines of Hanzell.  Like the Brewer-Clifton wines I felt the Chardonnays will clearly develop from several years worth of age whereas the Pinot Noir show good approachfulness right now.  And they will age as well.

John Buckley, Hanzell Vineyards

2010 Hanzell Vineyards, Sebella, Chardonnay, Sonoma Valley
This wine is 100% Chardonnay from younger vines which was fermented in stainless steel then aged in neutral oak.  The nose revealed fresh, young, yellow-green fruit that was ripe. In the mouth there was fresh fruit, youthful flavors with a good mouthfeel that moved towards crispness. This mouthfilling wine left the impression of slight tannins. Needs a few years to unwind.

2009 Hanzell Vineyards, Chardonnay, Sonoma Valley
This wine is 100% Chardonnay sourced from vines averaging 30 years of age.The nose was darker than the Sebella with floral, yeast, and barrel components. In the mouth there was restrained, fresh fruit with a bigger mouth feel, nice ripe yellow fruit, a citrus aspect, and an aftertaste with good ripeness. Needs age.

2009 Hanzell Vineyards, Pinot Noir, Sonoma Valley
This had a light nose of ripe cherries and Pinot Noir fruit, a hint of blue fruit, and overall good depth. In the mouth the red and blue fruit was structured with somewhat ethereal flavors of black fruit and minerals. In the finish there were fine but ripe tannins. This was quite enjoyable right now.

Marc de Grazia

I met Todd Ruby last November when he poured several wines at MacArthur Beverages, including selections from Chehalem.  Though I really liked the Chehalem wines I decided to skip them at this tasting since I had sampled a few before and had not had these Italian selections.  I particularly liked the Fattoria Le Terrazze and San Filippo.

Todd Ruby, Pouring Marc de Grazia

2010 De Angelis Gioacchino, Rosso, Lacrima Christi del Vesuvio, Italy
This wine is a blend of 60% Piedirosso and 40% Aglianico.The nose contained red fruit with a subdued floral perfume. In the mouth there was almost cool, sweet tuna-sushi fruit (for lack of a better description and not negative) and an earthy tone.

2009 Fattoria Le Terrazze, Rosso Conero, Italy
This wine is 100% Montepulciano sourced from vines planted in 1999 and 2001 on calcarous clay and sandy soils.  It was aged for 12 months in medium-sized oak casks.  The nose was enjoyable with good red and blue fruit. In the mouth the flavors were ripe, perfumed, and a bit spicy before its dark power expanded in the finish. Nice stuff.

2010 Giovanni Corino, Dolcetto d’Alba, Italy
There was youthful, purplish fruit on the nose. In the mouth there were flavors of red and purple fruit, puckering dry tannins, and a hint of perfume. Needs short term aging.

2006 San Filippo, Le Lucere, Brunello di Montalcino, Italy
This wine is 100% Sangiovese Rosso which was fermented in stainless steel, underwent malolactic fermentation in cement vats, stainless steel, and wood then aged for 24 months in barrels and barriques.  This had an inky, black fruited, perfumed nose. In the mouth there were good flavors of purple fruit and wood box in this mouthfilling, well-done wine. The tannins were ultra-fine.

Oasis Wines

Shane brought me over to Steve Ward’s table where I camped out at one end so that I could taste through the selections on his table.   Steve patiently walked me through all of the wines, which is fortunate because so many were tasty.  If I had to highlight a few: Bibbiano, Montornello, the Piaggia, Riserva, the Steltzner, Claret, the Vina von Siebenthal, Carmenere, and the Sean Thackery, Orion.

Steve Ward, Oasis Wines

2009 Bibbiano, Chianti Classico, Italy
This fruit is fermented in cement tanks then aged from 7-10 months in Slavonian oak.  The nose revealed interesting berries, raspberry and blue notes. In the mouth the flavors were earthy with more acidic red fruit, along with fine+ tannins in the aftertaste.

2009 Bibbiano, Montornello, Chianti Classico, Italy
This wine is 100% Sangiovese sourced from the Montornello parcel which was aged for 10-12 months in Slavonian oak casks.  The nose was more lifted with red fruit and a touch of floral aromas. With riper flavors in the mouth came dried spices and herbs, more drying tannins, and a bit of a racy character. Quite nice and definitely a lovely single parcel.

2008 Piaggia, Riserva, Carmignano, Italy
This wine is a blend of 70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, and 10% Merlot.  The wine underwent malolactic fermentation and aging for 18 months in French oak barriques.  The nose revealed red cherry and ripe fruits. In the mouth there were neat racy flavors, a great aged component, wood box, and all around a great Italian wine.

2008 Piaggia, Il Sasso, Carmignano, Italy
This wine is a blend of 70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, and 10% Merlot.  The wine underwent malolactic fermentation and aging for 18 months in French oak barriques.The nose was lifted and floral with ripe red fruit and tobacco. In the mouth the dark red fruit was more approachable, with perfume, lipstick, and a touch of earth.

2009 Steltzner Vineyards, Claret, Napa Valley
This wine is a blend of 64% Cabernet Sauvignon, 23% Cabernet Franc, and 13% Merlot which was aged for 22 months in French oak..  The nose was perfumed with licorice, blue fruits, and flowers. In the mouth the ripe black and blue fruit mixed with an old-perfume component before the fruit turned redder. The aftertaste carried perfumed tart red fruit, some sweetness, and fine tannins.

NV Sean Thackery, Pleiades XXII Old Vines, California
The nose showed bright, fruity-tooty aromas along with flowers. In the mouth there was a floral-soap component (for lack of a better description) with the perfume following the nose. The flavors become lifted and redder before taking on old perfume notes. Unique.

2009 Vina von Siebenthal, Carmenere, Valle de Aconcagua, Chile
This wine is a blend of approximately 90% Carmenere and 10% Cabernet Sauvignon which was fermented in stainless steel then aged for four months in French oak..  The aromatic and lovely nose had some good hints of barnyard stink. In the mout the flavors were red, with lipstick raciness, a little chewy then it expanded effortlessly in the mouth with a hint of minerals and a strong finish. Tasty.

2008 Vina von Siebenthal, Carabantes, Syrah, Valle de Aconcagua, Chile 
This wine is an approximate blend of 85% Syrah, 10% Cabernet Sauvignon, and 5% Petit Verdot which was fermented in stainless steel tanks then aged for 14 months in new barrels.  There was a more restrained nose of red candy. In the mouth cooler red fruit made was to young, inky flavors, and lots of fine drying tannins.

2009 Sean Thackery, Orion, Rossi Vineyard, St. Helena
There was a dark nose with aromas of lavender. In the mouth the low-lying dark fruit had power, seemed soft, but there was support along with perfume and acidity. With old school aromas and flavors this wrapped up with nice, sweet spices in the aftertaste. Needs age.

Shafer Winery

My Shafer Winery experience is limited to a few vintages of Chardonnay, Red Shoulder Ranch, Firebreak, and Relentless. Though the Hillside Select is sold out Shafer kindly sent over a few bottles so everyone could taste it.  What an absolute treat, it seemed boundless in its depth of flavors continually revealing more as I worked it in my mouth.  Fortunately the One Point Five is a very good selection instead and highly recommended.  Strong wines all around.

Dave Schroeder, Bacchus Importers pouring Shafer

2010 Shafer Winery, Chardonnay, Red Shoulder Ranch, Carneros
This wine is 100% Chardonnay sourced from Red Shoulder Ranch.  The fruit was whole cluster pressed and fermented with indigenous yeats in barrel.  There was no malolactic fermentation and it was aged for 14 months with 74% new French oak barrels and 25% stainless steel barrels.  The nose was very fruity with a touch of citrus before turning tropical in aroma. In the mouth there was ample acidity before turning creamy in the mouth with underlying floral flavors and lots of baking spices.

2009 Shafer Winery, Merlot, Napa Valley
This wine is a blend of 98% Merlot, 7% Cabernet Sauvignon, and 1% Malbec which was aged for 20 months in 60-gallon French oak barrels of wich 75% were new. The medium strength nose had a hint of butter at first then tight, mdark red and blue fruit. In the mouth there was a lot of brambly blue fruit with a racy aspect, underlying vanilla notes, lifted middle, and spicy finish. Well integrated tannins.

2009 Shafer Winery, Cabernet Sauvignon, One Point Five, Stags Leap District
This wine is a blend of 98% Cabernet Sauvignon and 2% Petite Verdot which was aged for 20 months in 100% new French oak barrels.  The nose revealed purple and black fruit with a lifted core. In the mouth the tarter red fruit morphed into blue fruit with a lovely floral/licorice middle. There were drying tannins on the lips and a lipstick quality. Though young this is really quite nice.

2007 Shafer Winery, Cabernet Sauvignon, Hillside Select, Stags Leap District
This wine is 100% Cabernet Sauvignon that was aged for 32 months in 100% new 60-gallon French oak barrels.  There was a calm, dark fruited, floral nose. In the mouth this calm, brooding wine slowly builds in the mouth. Though there are fine, drying tannins this wine has great depth, revealing more and more as you move it through your mouth. This is a long-lived, expansive aftertaste with that racy liptstick quality. Tremendous stuff.

2008 Shafer Winery, Relentless (Syrah), Napa Valley
This wine is a blend of 75% Syrah and 25% Petite Sirah which was aged for 30 monthsn in 100% new 60-gallon French oak barrels.  The tight nose was low-lying with dark fruit. In the mouth the ripe black fruit was fine, textured, and drying. There were spicy tannins and chewy fruit in this nice wine. Should last for some time.

Terlato Wines

I never would have guess the Ernies Els, The Big Easy was from South Africa and I suspect many others would not as well.  The Ca’Marcanda, Promis did taste Italian and was quite attractive.

Edward Melia, Terlato Wines

2010 Ernie Els, The Big Easy, Stellenbosch, South Africa
This wine is a blend of Shiraz, Cabernet Sauvignon, Mourvere, Cinsault, Viognier, and Grenache.  The tight nose contained red fruits, good wet fur, and flowers. In the mouth there were flavors of tart red fruit, some ripness, and a floral vein that made way to a black fruited finish. There were fine, drying tannins. I would never have guessed this to be South African.

2009 Ca’Marcanda (Gaja), Promis, Toscana IGT, Italy
This wine is a blend of Merlot, Syrah, and Sangiovese.  The nose was complex with dark red fruit. In the mouth there were leaner, delicate red fruit flavors, perfume, aged wood box, along with drying yet sweet fine tannins. Quite nice.

2010 Two Hands, Gnarly Dudes Shiraz, Barossa Valley, Australia
This wine is 100% Syrah that did not make it into Bella’s Garden.  It underwent malolactic fermentation then was aged for 12 months in hogsheads, 11% nrew French oak, and used oak.  There were ripe cherry flavors, big fruit, and sour red notes.

Shane Verburg and the Author

Two from the Southern Hemisphere

While Yalumba has been around for some time Bodega Chacra is relatively new.  Bodega Chacra originated when Piero Incisa dell Rocchetta purchased an old estate in the Rio Negro Valley of Patagonia.  Piero is the grandson of Mario Incisa who created Tenuta San Guido which produces the legendary Sassicaia wines.  These are both interesting wines in terms of their aromas and flavors.  The Yalumba is different with its orange-citrus and rosemary notes.  It is meant for current consumption and is appealing for those who do not want a large-scale wine.  The Chacra has a unique mixture of red fruit and apricot.  Well-made this will hopefully develop some more complexity.  While I prefer to drink something else on a daily basis, I would not hesitate to open these bottles for friends or order them at a restaurant.  Both of these wines are available at MacArthur Beverages.

2010 Yalumba, The Strapper, Barossa – $17
Imported by Negocients USA.  This wine is a blend of 38% Grenache, 32% Shiraz, and 30% Mataro.  The fruit was fermented in small batches, a mixed of oak vats and stainless steel, followed by aging for two months in used American, French, and Hungarian Hogsheads(!).  Bright red fruit makes way to tart flavors, citric acidity, and an incense note.  Then the flavors become ripe, with orange citrus undertones, a hint of rosemary, and a mixture of fruits in the finish.  ** Now-2015.

2010 Bodega Chacra, Barda, Pinot Noir, Patagonia – $27
Imported by Kobrand Corporation.  This second wine is 100% Pinot Noir sourced from the old vineyards planted in 1955 and 1967 along with new vines from a ten-acre vineyard located on the original estate.  The fruit is fermented with indigenous yeasts with malolactic fermentation in Burgundian oak barrels.  The wine was aged for 11 months in French oak barrels.  There was an interesting nose of red fruit and apricot.  In the mouth the red fruit mixed with apricot notes, some spice, and acidity that drives the wine with freshness.  There is not much complexity as this point but there is a good, lightly salivating aftertaste.  ** Now-2017.

Wines at Lou’s House

We recently gathered at Lou’s house for a celebratory dinner.  Though the house is in the last weeks of renovation Lou and Adriene were willing to host a small dinner attended by Jeannie, Nick, Jenn, and myself.  While Lou set out cheeses, prepared both fresh and steamed oysters from Prince Edward Island, and seared Yellow Fin tuna, we all drank some wine and explored the renovation.  No dinner with Lou would be complete without a Champagne starter, let alone a bottle from Weygant-Metzler, so I was thrilled to see a selection from Nathalie Falmet.  At the Champagne Day at Weygandt Wines I tried and very much enjoyed the Cuvee Brut Nature and Cuvee Le Val Cornet.

NV Nathalie Falmet, Brut, Champagne
Imported by Weygandt-Metzler.  Disgorged 12 October 2010.  There is a light color in the glass.  In the mouth there is a good balance between the yeast and subtle ripe fruit with the perfect texture from the bubbles.  Quite nice, drink this very good wine over the next several years.  Jenn was thoroughly pleased by this Champagne.

2008 Varner, Chardonnay, Bee Block, Spring Ridge Vineyard, Santa Cruz Mountains
This wine is 100% Chardonnay sourced from the 3.5 acre Bee Block featuring 24-year-old vines.  It was barrel fermented with indigenous yeasts, underwent malolactic fermentation, and aged for 8 months in 30% new French oak barrel.  There was a light golden color in the glass.  The subtle nose made way to the fresh, yellow fruit with an unctuous mouthfeel that was not creamy.  The refreshing acidity led to cool flavors in the aftertaste where flavors of minerals and toast persisted in the mouth.  There were notes of “honey”.  Very well-balanced.  Unassuming and quiet, this very good wine will become even better with several years of age.

We moved on to the red wines with a Moroccan lamb shank entrée to accompany theme.  Lou felt the entrée would work with the Chateauneuf du Papes wines.  Indeed the two wines and entrée were aromatically sympathetic.  He cooked in his temporary kitchen which was relocated into his living room with his new range sitting less than 20 feet away.  Starved for counter space and burner space his almost illegally powerful new gas range surely would have let Lou sit down to taste the wines in a more timely fashion.   Perhaps the heat of the kitchen primed Lou so we started with the Godolphin and Entre Deux Meres.

2005 Ben Glaetzer, Godolphin, Barossa Valley
Imported by Epicurean Wines.  This wine is a blend of 80% Shiraz from 85-year-old vines and 20% Cabernet Sauvignon from 60-year-old vines.  The wine underwent malolactic fermentation in oak followed by 14 months of aging in 100% new oak of which 20% was American and 80% French.  Appropriately enough 70% of the barrels were hogshead and 30% barrique.  For a while the aromatic nose reminded both Jenn and I of soy sauce.  In the mouth it was rich with fruit, roasted, and quite mouthfilling.  The tarter red fruit had a lot of up front flavors with the tannins resolved.  While this was a good, primary wine that could stand more aging, it was not my favorite profile.

2005 Drinkward Peschon, Entre Deux Meres, Napa Valley
This wine is 100% Cabernet Sauvignon.  A very opaque color with more garnet than the Godolphin.  There was jammy fruit with a cedar note.  The assertive flavors had sweet spice, a well-integrated feeling, and more cedar spice in the aftertaste.  On the second night the wine was still tight but show steely, mineral flavored fruit with dark fruit notes and sweet spices in the finish and aftertaste.  Tight but not dense. This good wine will undoubtedly improve with a more age.  Jenn really liked it.

1998 Bosquet des Papes, Chateauneuf du Papes
Imported by Ginday.  Typically a blend of 70% Grenache, 10% Syrah, 10% Mourvedre, and 10% Cinsault  sourced from 45-year-old vines.  It was fermented in cement vats then aged for 12-18 months in old oak casks before resting in cement tanks before bottling.  Though it bore a similar garnet color as the Marcoux it was a little cloudier.  There was a cedar spiced nose.  In the mouth it had a more mature profile, though still in good shape, with thinner flavors in the mouth.  It has the personality of a classic Chateauneuf du Pape.  This wine does not try to be amazing, thus it is complete in what it is.  This good wine is fully mature but may be drunk over the next several years without decline.

1998 Domaine de Marcoux, Chateauneuf du Pape
No imported listed, recently acquired by MacArthurs.  Typically a blend of 80% Grenache, 5% Cinsault, 5% Syrah, 5% Mourvedre, and 5% other varietals sourced from 40-50 year old vines.  The wine is fermented in stainless steel with 30% aged in stainless steel and 70% aged for 3 months in old oak casks and barrels.  The vibrant color leads to a nose of riper fruit which is sweeter with gritty aromas of plum.  In the mouth there is younger blue fruit with red fruit developing and ripe tannins in the aftertaste.  On the second night it was drinking beautifully with young, fruity flavors, minerals, and an expansive, almost creamy finish.  With spices in the aftertaste the ripe tannins are fine and coat the mouth.  I would cellar this very good wine another five years.

2007 Chateau des Charmes, Late Harvest Riesling, Niagara on the Lake
This is 100% Riesling harvested in October.  Our taxi cab had arrived so I quickly sampled this wine, hence the short note.  A young nose followed by sweeter flavors showing more residual sugar than acidity.  A bit simple and tilting towards unbalanced.

Australia!

These two recently tasted bottles were quite tasty.  The Torbreck came recommended by John at MacArthurs.  I must admit I had never tried a Cuvee Juveniles as we typically pick up the Woodcutter’s Shiraz.  Jenn found a bottle of the Domaine Terlato & Chapoutier hidden amongst some plates in the basement.  Last year we had purchased several bottles but they were always shut-down and not too pleasing.  This wine has come a long way since it was last tasted in June 2011.  If you are willing to take a gamble then cellar the Terlato & Chapoutier while you drink the Torbreck.  Otherwise you should try the Torbreck.

2009 Domaine Terlato & Chapoutier, Shiraz-Viognier, Victoria
Imported by Terlato Wines International.  This wine is a blend of 95% Shiraz and 5% Viognier.  The fruit is fermented in cement or stainless steel and tank aged for up to 12 months.  This is starting to settle down with red fruit on the nose which continues into the mouth.  The tangy red fruit has underlying blue fruit notes, steely ink and generally presents itself with enjoyable flavors, texture, and a little ripeness.  I would cellar this another year or two at which point it should be a good drink.  2014-2017.

2009 Torbreck, Cuvee Juveniles, Barossa Valley – $19
Imported by Wine Creek.  This cuvee is made for Tim Johnston the owner of the Juveniles wine bar in Paris.  This wine is a blend of 60% Grenache, 20% Shiraz, and 20% Mataro sourced from 40-150 year old vines.  The vineyard batches are fermented separately before tank assembly and malolactic fermentation.  There is a nose of raspberry and strawberry.  In the mouth there are round, almost rich, flavors with some tartness.  The sweet fruit is round and soft but there is acidity throughout which keeps it lively.  The flavors turn dark red, a bit warm and spicy, as minerals come out in the steely finish.  Now-2015.

Three Enjoyable Wines Under $12

I recently picked up these selections from MacArthurs.  After I had picked up the bottles I specifically wanted, Phil pointed out the Moulin de Gassac and Duorum as recent affordable additions to the shelves.  John pointed at the Coriole.  I must admit I was a bit sceptical about the Coriole with it being a Sangiovese/Shiraz blend.  Perhaps this was due to a limited familiarity with their more classical Lloyd Reserve and Mary Kathleen.  But it was good, Jenn thought so too.  Both the Coriole and Moulin de Gassac have a couple of years bottle age on them which really helps.  The Coriole is in the vigorous midst of its prime whereas the Moulin de Gassac has peaked.  The Dourum drinks like the younger wine it is with Jenn finding it quite attractive.  Having just drunk the 2009 Dourum, Colheita I can taste the familial resemblance and am impressed by the quality and the price.  I recommend you try all three.  $31 for three bottles of interesting wine is a good deal.

2008 Coriole Vineyards, Sangiovese/Syrah, McLaren Vale – $10
This is imported by Robert Whale Selections.  This Classic selection wine is a blend of 51% Sangiovese and 49% Syrah.  The supple, meaty fruit show some confected notes before it becomes dusty and dark.  Some tart red fruit comes out as tannins coat the inside of the cheeks.  This pleasing wine has settled down from some bottle age.  The aftertaste leaves fresh flavors of menthol.  This wine is quite large in the mouth with a richness that belies the relatively low alcohol.  A good value.

2010 Duorum, Tons, Douro – $12
This is imported by Winebow Inc.  This entry-level wine is a blend of 50% Touriga Franca, 30% Touriga Nacional, and 20% Tinta Roriz.  The fruit is sourced from vineyards grown on soils of schist at altitudes of 400-600 meters.  The wine is aged for six months in 2nd and 3rd year French and American oak barrels.  In the glass the wine is a ruby color with purple rim.  The nose reveals powdery, fruity aromas.  In the mouth the flavors are fruity with a strong floral, black berry note that is quite attractive.  The flavors start off a tad soft before it becomes juicy with plenty of acidity and a good finish that is racy with black fruit.  This is ready for current consumption.

2008 Moulin de Gassac, Guilhem, VdP Hersault – $9
This is imported by The Country Vintner.  This wine is a blend of 40% Syrah, 25% Granche, 20% Mourvedre, and 15% Carignan sourced from vines on soils of Jurassic limestone.  The wine was aged 6-7 months in stainless steel.  The wine is a light+ ruby color in the glass.  The light nose started off with earthy, red fruit before revealing strawberry aromas.  In the mouth the flavors start off pleasantly ripe with black fruit that turns towards sour red fruit (but not in a bad way).  The flavors become simple but remain enjoyable.  There is a bit of sweet spice in the finish, some very fine tannins, and a smidge of salivating acidity.  This wine has entered its mature phase and though it is not complex, it is satisfying and a good value that should be drunk up in the near term.

Catching Up at Saxon + Parole

Somehow we let four and a half years slip by since we last visited William in New York City.  This past weekend we took advantage of a rare alignment in schedules and Lorelei’s general excitement, to drive up.  Lorelei was excited for a vacation and game for a “late night” dinner at AvroKO’s recently opened restaurant, Saxon + Parole.  We stayed at a hotel in Soho so had a bit of a walk-around before changing and heading over for dinner.  I took the liberty of bringing up two bottles from Les Sang des Cailloux to drink with dinner.

As we entered the restaurant Linden quickly greeted us then directed us over to William.  I suspect there are not too many three-year olds who dine here but she was made welcome.  William started us off with the superb Celery Gimlet for Jenn, the Lower East Cider for myself, and a sparkling orange juice concoction for Lorelei.  With drinks in all four of ours hands he gave us a tour of the restaurant.

Perhaps visiting the spaces designed by AvroKO at discrete intervals makes for an easier time in grasping their development but I truly believe they are achieving a level of maturity in design and execution that is unassailable.  Beyond the thoroughness is the skilled restraint and editing, the sense of properly sized rooms, dark lighting, and surprising music.  From the main floor of Saxon + Parole through the secret door to Madam Geneva then doubling-back into the basement of the restaurant and ultimately back up to our table, Lorelei firmly clutched her drink, sucking down every last drop in her glass.  Even she understood the deft touch to Narem’s drinks.

I requested the charcuterie board to give Lorelei something to start on.  She immediately went for the salami and blue cheese.  I particularly liked the chicken liver mousse pot, pickled cauliflower, and pistachio terrine. We could not resist the toast points which had the perfect amount of caramelization from lovely bread.  William ordered the rest of the meal.  Soon the carrot, ginger, and lemon soup arrived, followed by the razor-clam salad, and miso-glazed bone marrow.  All were outstanding with the soup upstaging the rest but the salad was undeniably satisfying and the orange & olive marmalade for the bone marrow restrained in sweetness and showing good depth.

The entrees consisted of the Maine lobster , Berkshire pork, and roasted chicken accompanied by mustard mashed potatoes and braised Brussels sprouts.  Lorelei loved the Berkshire pork and I think we all agreed.  While Jenn instilled in me a love of Brussels sprouts, these were amazing with their perfectly caramelized bark.

Lorelei was fading fast so a chocolate mousse and doughnuts quickly appeared.  While the whiskey ice cream of the mousse was excellent, I must follow Lorelei in that the doughnut with the vanilla cream was hands down perfect.  Lorelei and Jenn cabbed it home after dessert.  After seeing them off William and I moved into Madame Geneva.  Though late for my body it was early for a bar so we were able to get comfortable on a banquet.

We moved onto a decanter of Moss Wood eventually followed by a decanter of Fenocchio Renato, Barbaresco.  We were stepping it up, talking about the street food of Bangkok, ideas for this blog, getting excited, and just having a great time.  I love the historical depth to wine and food so it is always enjoyable to talk with William and to visit his spaces where ideas and research are physically represented.  I left that night glowing from the wine and invigorated with ideas for my blog.

2000 Les Sang des Cailloux, Cuvee Azalais, Vacqueyras
This was the favorite wine for all.  Lovely, rich, earthy, minerally, expansive, this bottle delivered to its maximum capability with William finding it “elegant.” **** Now-2017.

2004 Les Sang des Cailloux, Cuvee Lopy, Vacqueyras
Drunk next to the 2000 Cuvee Azalais, this was clearly younger and coiled.  After an hour it left lovely, spiced, blue fruit and minerals on the lips and tongue followed by a long aftertaste.  Cuvee Lopy is the old-vine cuvee and I believe this bottle needs to be aged. ***(*) 2015-2025.

2006 Moss Wood, Cabernet Sauvignon, Margaret River
I picked a range of wines then William spoke with Chris the sommelier.  I have not drunk a bottle of Moss Wood before so it was quite a delight.  After an hour this opened up to have lovely ripe fruit, good mouth feel, concentration, and  balanced structure.  Our last glasses were the best so I would continue to cellar this. ***(*) 2015-2025.

The Italian, 2006 Agricola Fenocchio Renato, Barbaresco
A complete left-turn with bright, grainy red fruit, higher-acidity, and stylistically the most different of the three.  I was absolutely beat so I only had a glass.  Probably a good wine in another context but I was so tired I had to go to bed. Not Rated.

Two Spanish and Australian Wines from 2004

After drinking a few bottles of the Mustiguillo, Mestis I was curious to try the Quincha Corral. Bodega Mustiguillo sent me a tweet that this should be “maximal Bobal expression.” This is Bobal turned to 11 and unlike the 2009 Mustiguillo, Mestis  I would recommend cellaring this a few more years. In the Mestis the Bobal is tempured by Tempranillo, Syrah, and other varietals but here its full personality is revealed.

Seeing that there were a few bottles of the 2004 Tait lying about I thought we should try one. It was surprisingly good and easy to drink. While it does not seem in danger of cracking up, it might be best to drink these up sooner lest the midpalate thin out further with age.

Bodega Mustiguillo, Image from Bodega Mustiguillo

The Bodega Mustiguillo was imported by Eric Solomon/European Cellars and purchased from MacArthurs a year or two ago. The Tait Wines was distributed by Bacchus Importers Ltd and purchased five or so years ago.

2004 Bodega Mustiguillo, Quincha Corral, Vino de la Tierra el Terrerazo
This wine is 96% Bobal and 4% Syrah sourced from vines that are 70-90 years old.  The wine was aged for almost 20 months in new French oak. It is a dark color in the glass. My daughter noted “Strawberry” on the nose. In the mouth the brambly fruit is chewy, mouth coating, and powerful. This medium to full-bodied wine is spicy with plenty of fine textured tannins that coat the lips and sides of the mouth. It is past the primary stage but not mature yet. There are hints of mocha toast in the aftertaste. At this early point in its development I would recommend eating fatty foods to tame the powerful tannins. But you are better off cellaring it a bit longer.  I think it is close because it alternates between being well-integrated and youthfully structured. **(*) 2014-2019.

2004 Tait Wines, Ball Buster, Barossa Valley
This wine is 74% Shiraz, 14% Cabernet Sauvignon, and 12% Merlot. There were fruity-tooty berries in the mouth that are still young and have a powdery texture. The wine thins a little in the midpalate as a little roast and heat come out. But then it expands in the finish with dark, fruity flavors. ** Now-2015.

Post Gold Cup Wines with William

William is naturally curious when it comes to food and drink.  He is also equally excited to drink both young or mature wine.  The wine list at Public NYC is international in scope but has an Antipodean focus.  They carry the 2006 Torbreck, The Steading so decided it would be fun to open the 1999 and 2000 vintages along with the 1999 Domaine Pallieres, Gigondas as a foil.

2000 Torbreck, The Steading, Barossa
This was quite different from the 1999.  It showed tart red fruits mixed with cherry flavors.  The entire wine is driven by acidity and tartness.  Noticeably more mature than the 1999 there are little flavors of dried herbs.  There are small amounts of fine tannins.  I would drink this up soon.  While it is in no danger of cracking up I do not see it developing further.  ** Now.

1999 Torbreck, The Steading, Barossa
This wine took several hours to open up.  On the second night it started with primarily brighter red fruit before revealing a core of inky, blue, earthy, minerally flavors that developed into mouth filling flavors.  The aftertaste left gentle, perfumed, dark flavors with minimal tannins.  This is a tasty wine with many years left. **** Now-2017.

1999 Domaine Les Pallieres, Gigondas
This bottle took its time to open up.  On the second night the nose contained red fruit and dried herbs.  In the mouth the restrained red fruit mixed with gobs of dried herbs.  There are very fine tannins that coated the inside of the lips.  The overall impression is of solid, rustic wine with red fruit that is riper and sweeter than that of the Torbrecks. *** Now-2017.

I broke a cork on the second night

Four Wines Between $12 and $15

During the early weeks of this blog, I once took a break from posting for two days.  This prompted my friend Lou to check in on me, to make sure I was healthy and still drinking wine.  I am currently flying to Seattle and have recently passed over Fargo.  I was too busy having fun with my daughter to write a post for today.  Fortunately, Alaska Air has excellent inflight wi-fi as I demonstrated from this post.  So here I am once again blogging from the air.  Jenn and I have drunk some excellent wines from Washington and Oregon this summer but the majority of these bottles comfortably cost over $25 per bottle.    For this trip I plan on tasting and buying wines under that price point.  In this vein, this post includes notes on four different bottles all $15 or less.

The Thorn-Clarke was purchased for $13, the Alpha Box & Dice for $12, the Quinta da Rosa for $15, and the Plungerhead for $15.  All of these should be currently available at MacArthur’s.  My favorites were the Thorn-Clarke and the Quinta de la Rosa.  The Thorn-Clarke strongly delivers on value and the Quinta de la Rosa is at a decent price.  The Alpha Box & Dice and the Plungerhead were both too soft, jammy, and too sweet for my preferences.  If you are craving a zinfandel blend then spend an extra $2-$3 to buy a 2009 Ridge Zinfandel.

2008 Thorn-Clarke, Shotfire, Quartage, Barossa
This is a blend of 52% Cabernet Sauvignon, 24% Malbec, 18% Cabernet Franc, 3% Petit Verdot, and 3% Merlot that was aged for 18 months in 85% French and 15% American oak. I first tried this at the Fran Kysela tasting held at MacArthur’s. We recently tried a full bottle that I had purchased that day. This wine has savory, soft, dark fruit with notes of olive. It is smooth, easy to drink with textured tannins, and supporting acidity. It is definitely an Australian wine and one that Jenn quite enjoyed. On the second night there were more blue fruits and the wine gave the impression of maturity beyond its age. *** Now-2015.

2008 Alpha Box & Dice, Tarot, Grenache, McLaren Vale
This wine is 100% Grenache from 10-year-old vines grown on hard red clay over limestone.This is very youthful and fruity with ample flavors of raspberry. A bit jammy in the sense of sweeter fruit, some blue notes, and plenty of acidity. Pleasant but not the most interesting. Drink with in a couple of years. * Now-2014.

2009 Quinta da Rosa Vinhos, Dou Rosa, Douro
This wine is a blend of 30% Touriga Nacional, 35% Touriga Franca, and 35% Tinta Roriz that was aged in French barriques. The nose was light with floral and fruity notes. There were flavors of youthful, purple fruit that immediately left the impression of being an easy to drink wine. With air a gentle, berry, ripeness develops with an enjoyable perfumed violet and lavender quality. The fruit becomes a mixture of red and blue flavors as tannins come out in the finish. *** Now-2017.

2009 Plungerhead, Old Vine Zinfandel, Lodi
This wine is 98% Zinfandel and 2% Syrah sourced from mostly 30-60 year old vines. There are ample flavors of jammy, soft raspberries and strawberries. The flavors are a bit sweet, with unobtrusive acidity, and some spice.  Sealed with a Zork, which is actually quite handy for resealing the bottle. * Now.

A Tasting at MacArthurs with Fran Kysela

This past Saturday I managed to arrive at MacArthur’s in time for their afternoon tasting with Fran Kysela.  He was recently nominated by The Wine Enthusiast magazine for Wine Importer of the year.  Coupled with the fact that Jenn and I drink a lot of the wine he imports, I was particularly excited to attend.  Both Fran and Jeremy Sutton poured wine and chatted about the eclectic range of wine on offer from France, Germany, Australia, and South Africa.  The 11 wines ranged in prices from $11 to $32.  With such diversity there were surely favorites for all who attended.

The Lineup

I spent most of my time chatting with Jeremy, Phil, and eventually meeting Fran.  I was rather enjoying their company, myself, and the wine so I did not bother to take any formal notes.  I should hope that I get to taste wine with them again as they both amiable and there is much I could learn from Fran.  I have already posted notes on two of the selections, tasted at home from full bottles, and will eventually get notes up on some of the other selections.  My overall impression was one of good, fresh aromatics followed by clean, pure fruit flavors.  You may read about my individual impressions below.  I rather liked the Sancerre, went back for more of both Mordoree Liracs, felt the Thorn Clarke Quartage is a great bargain, and would like to restaste the Mullineux again in the near future.

2010 Jean Reverdy, La Reine Blanche, Sancerre
This was enjoyable with its aromatic floral nose and core of sweet fruit.  Not Rated.

2009 Gaudrelle, Clos de Vigneau, Vouvray
This is dry with hints of residual sugar with smooth flavors of stone fruits.  Not Rated.

2010 Bastgen, Riesling, Qba Blauschlefer, Mosel-Saar-Ruwer
This was clean, fresh, leaning towards citrus flavors and some minerals.  I only had a tiny sip but this seemed like a solid wine for the price, if not exciting.  Not Rated.

2010 Mordoree, Rose, La Dame Rousse, Tavel
This sports ripe red fruit and has a lovely mouthing coating aftertaste.  Not Rated.

2009 Mordoree, La Dame Rousse, Lirac
This had been open for some time and was showing quite well.  You may read my impression of a bottle drunk in May here.  Not Rated.

2009 Segries, Clos de l’Hermitage, Cotes du Rhone
This was consistent with an earlier impression of rich blue fruits, youthful tannins, and a contemporary profile.  Earlier this month we drank a bottle and I published a note here.  Not Rated.

2009 Cave de Tain, Crozes-Hermitage
The weakest of the reds, reminded me of a light Crozes.  Available for $25 I would spend $3 to purchase the outstanding 2009 Colombier, Cuvee Gaby.  Not Rated.

2009 Mordoree, La Reine des Bois, Lirac
This was lovely and quite approachable.  Richer than La Dame Rousse but with primary red fruit, a creamier texture, and balance.  This will age for some time.  Not Rated.

2008 Thorn Clarke, Shotfire, Quartage, Barossa Valley
This was soft, savory, subtle with dark fruits.  Strong value.  We recently drank a bottle and I will post a note soon.  Not Rated.

2009 Thorn Clarke, Shotfire, Shiraz, Barossa Valley
This showed black fruit, youthful flavors, richer than the Quartage but less evolved.  I preferred the Quartage.  Not Rated.

2008 Mullineux,  Syrah, Swartland
This showed dark fruit, some herbs, plenty of acidity, structure from oak but in a balanced manner.  I was rather surprised and pleased.  Tasted blind I would not have guessed South Africa.  Not Rated.