The 2011 Domaine “La Garrigue”, Cuvee Romaine is Spot On

I suppose it is an Eric Solomon day!  The 2011 Domaine La Garrigue, Cuvee Romaine is a custom cuvee for Eric Solomon.  The 2011 vintage sees a return to the inclusion of Mourvedre which I sorely missed in the 2010 vintage (you may read about here).  With its red fruit and earth this is a more approachable wine than in previous vintages.  While I suspect it will not be as long-lived as the 2005 or 2006 there is certainly no rush to drink them up.  So buy a few bottles drink over the holidays and next several years.  It is a return to form and a good value.  This wine is available at MacArthur Beverages.

2011 Domaine “La Garrigue”, Cuvee Romaine, Cotes du Rhone – $15
Imported by Eric Solomon/European Cellars.  This wine is a blend of 65% Grenache, 25% Mourvedre, and 10% Syrah sourced from 60-90 year old vines located on pebbly soils at 450 feet.  It was aged for 10-12 months in concrete tanks.  Alcohol 14.5%.  The color is a light to medium purple ruby.  The light nose offers up pepper, red fruit, and some earthy aromas.  In the mouth there is red fruit, raspberry, and pepper delivered with brightness and acidity.  This is a very approachable wine with acidity on the sides of the tongue.  The flavors are a little earthy and easily expands in the mouth with a slightly heady aftertaste.  With air there are darker, ethereal flavors in the aftertaste along with some fine youthful tannins and sweet spice.  Nice.  *** Now-2017.

We Try Nostre Pais from Michel Gassier

These two selections from Michel Gassier recently hit the shelves at MacArthur Beverages.  Tasted over two nights they both are young wines which represent good value for the money.  The Nostre Pais Blanc shows more complexity right now and though rugged from youth, it is still attractive.  There is obviously a lot going on but it never hits you over the head, you realize it more as an afterthought.  The Nostre Pais Rouge is a bit more primary and structured.  It will really benefit from cellaring.  I am interested in trying both bottles again, they certainly received a lot of favorable reviews in the press, but if I must only recommend one then seek out the Nostre Pais Blanc.  The Rouge is currently available at MacArthur Beverages.

2011 Michel Gassier, Nostre Pais, Blanc, Costieres de Nimes – $17
Imported by Eric Solomon/European Cellars.  This wine is a blend of 90% Grenache Blanc, 5% Roussanne, and 5% Viognier sourced from old vines on soils of rolled pebbles and red clay.  Half was fermented in barrels followed by six months of aging on the lees.  Alcohol 14%.  The color was a light to medium golden-yellow.  The light to medium strength nose revealed a yellow citrus core with complex floral aromas and almost Riesling-like fruit.  In the mouth the mouthfeel was not quite smooth.  There was barrel-like youth to the white, floral fruit which mixed with lemon notes.  It has a rough and tumble personality in the finish due to youth.  The wine was certainly mouth-filling with a long aftertaste which leaves acidity in the throat. There is a lot of flavor but it is never heavy.  *** 2015-2022.

2010 Michel Gassier, Nostre Pais, Rouge, Costieres de Nimes – $17
Imported by Eric Solomon/European Cellars.  This wine is a blend of 30% Grenache, 25% Carignan, 20% Mourvedre, 15% Cinsault, and 5% Syrah sourced from old vines on soils of rolled pebbles and red clay.  It underwent malolactic fermentation with 50% aged for six months on the lees in French oak barrels.  Alcohol 14.5%.  The nose is light with a little red candy.  In the mouth there is bright red fruit which initially shows a lot of power with lots of flavor.  The complexity slowly builds in the mouth.  There is some heat in the finish where there are sweetish tannins on the lips, flavors of cinnamon, and barrel notes.  On the second day this showed better integration with air.  *** 2016-2022

The Latest From Chateau Pesquie

Mount Ventoux, Image from Chateau Pesquie

Chateau Pesquie is located in Ventoux which is a large appellation at the south-east end of the Rhone region.  The appellation is named after the 2000 meter Mount Ventoux.  The vineyards at Chateau Pesquie experience plenty of dry sunshine, are buffeted by the Mistral, and have cool evenings and winters due to the mountain.

Chateau Pesquie, Image from Chateau Pesquie

Vines have been cultivated at the estate since the Roman times.  The chateau itself with its trees which line the driveway date back to the 1750s.  The modern origins of the winery trace back to the 1970s when Odette and Rene Bastide bought Chateau Pesquie.  They planted new vineyards but also kept some existing parcels.  Today the estate is run by grandchildren Alexandre and Frederic along with their cousin Renaud.  The use only organic, humus-based fertilizers.  They mechanically plow between rows to maintain weeds though one out of two rows is enherbé or grassed.  The majority of harvesting is performed mechanically with their own machine which has an integrated selector.  This allows them to immediately process a mature parcel very early in the morning or late at night when it is cool and dark.  Fermentation typically occurs in stainless steel with a good portion of the wines aged in cement.  They use a combination of indigenous and inoculated yeasts.

The Family, Image from Chateau Pesquie

The last vintage I have tasted from Chateau Pesquie is the 2007 Quintessence.  That was one year ago (you may find my post here).  It was a wine I enjoyed very much thus promptly purchased several more bottles.  The 2011 Terrasses and the 2010 Quintessence showed up at MacArthur Beverages a few weeks ago.  This week we tasted both of these wines over two nights without any Private Preserve. Frédéric states that both the 2010 and 2011 vintages were very good in the Ventoux area.  While they have similar color and concentration the 2010 has a little more tannins.  He finds the 2011 rounder and more enjoyable to drink young with the 2010 having a longer aging potential.

Frédéric and Alexandre, Image from Chateau Pesquie

Terrasses is a blend of various terroirs with soils of mostly limestone but also of clay and sand.  The parcels are on the lower slopes of Mount Ventoux so they are on hillsides of at the foot with some shape.  They lie at altitudes of 250-350 meters.  The vines used for Terrasses are 25 years of age.   The 2011 Terrasses changed a lot of the course of one evening and into the second.  It started off bright, tart, and leaner with a particular enthusiasm but on the second night it had put on flesh and weight as if it had passed through its teenage years.  There is a lot going on, particularly at this price.  It is certainly worth a purchase.  If you try it then double-decant it three hours ahead or better yet, wait a year or two.

Aging Cellar, Image from Chateau Pesquie

The vines used for Quintessence are at similar altitudes as the Terrasses but are 40-50 years old.  Most of the vines around 40 years of age were planted by Odette and Rene with the older vines already in existence.  The lower yield of these vines result in great concentration.  The 2010 Quintessence fools you by making you think you should drink it young.  There are attractive dark, dense flavors with Christmas spices and a savory quality.  But this wine barely budged over two night so I would personally recommend cellaring it for five years.  Many thanks to Frédéric Chaudière for answering my questions and providing the images.  These wines were purchased from MacArthur Beverages.

2011 Chateau Pesquie, Terrasses, Ventoux – $13
Imported by Eric Solomon/European Cellars Selections.  This wine is a blend of 70% Grenache and 30% Syrah (with bits of Carignan and Cinsault) sourced hillside vines at 300 meters.  Maceration lasts 15 days followed by aging for one year  in 35% in 2-4 year old oak barrels and tanks.  Alcohol 14.5%.  The light nose is of red fruit mixed with herbs and yeasty red fruit.  With air bright and powdery red fruit develops with a textured quality.  In the mouth the wine starts off lighter with tart red fruit mixed with plenty of acidity.  With air the wine puts on weight and fleshes out showing black fruit acidity and integrated tannins.  The flavors are lively on the tongue and there is a little yeasty note.  ***  2014-2019.

2010 Chateau Pesquie, Quintessence, Ventoux – $22
Imported by Eric Solomon/European Cellars Selections.  This wine is a blend of 80% Syrah and 20% Grenache (40-50 years old) sourced from vines at 230-260 meters on soils of sand and pebbles on clay and limestone.  Maceration lasts three weeks followed by aging for one year in 60% new and 40% one to two-year old oak barrels.  Alcohol 15%.  The color is a medium+ ruby garnet.  The light to medium strength nose bears dense aromas which lurk, waiting for age.  In the mouth this wine is savory with heavy flavors, Christmas spice custard, and soft, dark notes.  This is a bigger wine which starts supple but a chassis-like supporting structure comes out.  Towards the finish it becomes a little inky with some spicy red fruit, rather fine drying tannins, and some warmth in the aftertaste.  ***(*)  Now-2025.

The Balkan Wine Project: Winery Milijan Jelic and Stobi Winery

There are several wines from the Balkan Wine Project featured at MacArthur Beverages.  I was already familiar with Stobi Winery in the Republic of Macedonia so I grabbed the latest vintage of the indigenous Vranec.  At $10 this is a well made wine which should appeal to many.  This particular bottling of Vranec sports black fruit but is made in a modern style with tame tannins.  I would give it a bit of air before drinking.

Winery Milijan Jelic was a new winery for me.  Founded one decade ago the winery farms some 20 hectares of vines much of which are international varietals like Chardonnay, Sauvignon Blanc, Pinot Noir, and Merlot.  However there are some indigenous varietals including Morava.   This varietal was created by Dr. Petar Cindic and Dr. Vlada Kovac of Novi Sad University and is less susceptible to cold temperatures.  The vineyards in the Valjevo experience low temperatures almost down to -30 C.  With this new Morava varietals no treatments are required to protect it.  To give you a sense of how new this is the first commercially released wine was from the 2005 vintage.  Today Winery Milijan Jelic is unique in that is produces wine from some 10 hectares.  Many thanks to Dragana Milosavljevic for answering my questions.  This is the more interesting and expensive of the two bottles.  It drank well over five nights (there are so many wines to taste these days) so I would buy two bottles: one to serve blind to your friends and another to try in a year or two.  To find these wines check out the newly added Other Regions page at MacArthur Beverages.

2011 Winery Milijan Jelic, Morava, Pocerina, Serbia – $24
Imported by Winebow.  This wine is 100% Morava which was matured in stainless steel tank.  Alcohol 14.5%.  The color is a very light copper straw.  The light to medium strength nose steps out with Muscat, tea, floral, and ripe fruit aromas.  It remains strong after several days.  The mouth follows the nose but is a bit fuller.  There is lively fruit on the tongue from the acidity then drier flavors in the finish where there are chalky minerals.  The long aftertaste brings more dried herbs with air.  There is a lot of presence.  *** Now-2017.

2011 Stobi Winery, Vranec, Traditional, Tikves, Republic of Macedonia – $10
Imported by Winebow.  This wine is 100% Vranec which was aged for eight months in 1,000 and 2,500 L French oak casks.  Alcohol 13.5%.  The color is a medium purple cherry.  The nose is light with a little vanilla cream and holiday-spiced berries.  In the mouth the wine is a touch smooth with high-toned black fruit and some concentration towards the finish.  There is acidity, focused flavors, and a delicate powdery flavor.  With air some tartness develops.  This well made wine tasted young and modern.  ** Now-2017.

I Get Fooled by Hard Cider

This past weekend a small group of us gathered for a wine tasting and dinner at Lou’s house. There was no set theme this time but it did not take us long to figure out our contributions. Jenn particularly liked the 2011 Agrina, Portuguiser we recently tasted so she suggested we bring that and another Balkan wine. So I added in the 2007 Vino Budimir, Sub Rosa and 2007 Chateau Musar, Hochar to round things out. With two wines from Serbia and one from Lebanon we were sure to shake things up.

We started with the Domaine Overnoy-Crinquand, Rose Brut so I did not bother to take a note. The second wine, Domaine des Baumard, Savennieres was flawed. With the Domaine des Baumard flawed Lou quickly returned with a replacement. I was stumped and kept thinking it was some weird white wine from Pennsylvania. The wine was revealed to be Hard Cider from Maryland! Upon revisiting I could get the apple skins. With such a twist it was already a fun tasting!

We then moved downstairs into the tasting room to taste through the five red wines. The first wine was immediately obvious to me (having recently tasted it) as the Agrina, Portuguiser. It was a polarizing wine with half of us loving it and the other half not. The Paveil de Luze showed quite well at first with classic wood box aromas. It was less opulent than other 2009s and has a structure that will allow it to benefit from cellaring. The Vino Budimir, Sub Rosa is still young with a core of fruit that is still tight with tannins to match. The flavors are good but I would be inclined to cellar this as well. The Domaine Saint Damien was lovely, captivated everyone right away, and was the first to be finished. It continued to develop over the evening with intact bottles likely to do so for several years. It is a treat now but I would wait five years. The Chateau Musar, Hochar developed over the evening in fits and starts. I initially thought it quite soft and a bit disappointing so I rated it two stars. Upon revisiting it had fleshed out becoming enlivened by its acidity. On the second night, without any gas, it drank great. Who knows, this wacky wine might outlive all of the others. Jenn and I were getting ready to take off so I only briefly tasted the Domaine Cordier Pere et Fils, En Faux. Lou continued the cider theme by producing a vintage bottle of Ice Cider from Quebec! Take my note and rating for what its worth and certainly do not expect to switch your Sauternes with Ice Cider. But if you like Cider and apples this is pretty cool stuff. I can almost imagine why fruit wines were so popular centuries ago. Many thanks to everyone for their contributions and to Lou for both hosting and pulling out interesting drinks.

Lou double-decanted the Domaine Saint Damien one and a half hours before the tasting. I double-decanted the Vino Budimir and Chateau Musar one hour prior with the Agrina just half an hour. Everything else was opened shortly before tasting. All beverages were served blind except for the Domaine Cordiere Pere et Fils and the Domaine Lafrance. Please find my notes below in the order tasted.

2005 Domaine des Baumard, Savennieres
Imported by Ex Cellars Wine Agencies. This wine is 100% Chenin Blanc. Alcohol 13%. The color was a light yellow straw. There was a stinky, foxy nose,….bad yuck. Flawed.

NV Distillery Lane Ciderworks, The Jefferson Hard Cider, Maryland
This cider is made from pressed Newtown Pippins which were aged in American oak. Alcohol 7.3%. The color was a light golden-yellow, a touch cloudy. The medium strength nose revealed dried apricot, sweeter aromas, and floral hints. In the mouth the flavors were much drier and lighter, with a hint of citrus. It started off lively then faded towards the finish. After the reveal I picked up apple skin on the nose. * Now.

2011 Agrina, Portuguiser, Fruska Gora, Serbia
Imported by Winebow. This wine is 100% Portuguiser. Alcohol 13%. The color was light to medium ruby. The light to medium nose was scented with berry-liscious aromas. In the mouth this wine offered up bright, concentrated flavors of berries, some tartness, and lifted perfume. Very fruit driven. *** Now-2014.

2009 Chateau Paveil de Luze, Margaux
Imported by Calvert-Woodley. This wine is a blend of 65% Cabernet Sauvignon, 30% Merlot, and 5% Cabernet Franc. Alcohol 13.5%. The color was light to medium grapey ruby. The nose was Bordeaux like with black red fruit, wood box, and a little texture. In the mouth the flavors were savory, a little lighter than the nose indicated, and focused. There were tart black fruits, minerals, wood box, and acidity from the start. This was nice with integrated tannins and flavors that, with air, became drier. I would cellar it a few years. On the second night the nose was higher toned with tart black fruit in the mouth, a dry quality…basically shutdown, needs some age. *** 2015-2025.

2007 Vino Budimir, Sub Rosa, Zupa, Serbia
Imported by Winebow. This wine is a blend of 60% Prokupac and 40% Cabernet Sauvignon which were fermented with indigenous yeasts. The Prokupac was aged for three years in 3000 L oak casks and the Cabernet Sauvignon in French oak barrels. Alcohol 13.5%. The color was medium garnet. The light, tight nose bore interesting aromas which I could not describe. In the mouth there was ripe, focused fruit, a little spicy, and the impression of a young wine. The core of fruit was a bit wound up but still had a lifted quality before the flavors dried and faded a little bit. This was grapey with ripe tannins, and brighter, powdery red fruit in the finish and a racy, black aftertaste. On the second night the nose was very grapey. The mouth still had good ripe, concentrated fruit but the tannins structure stepped up. *** 2014-2022.

2006 Domaine Saint Damien, Cuvee La Louisane, Gigondas
Imported by Premier Cru. This wine is a blend of 80% Grenache (planted in 1942), 15% Mourvedre (planted in 1977), and 5% Cinsault (planted in 1951) and Syrah sourced from parcels on the mid-hills at La Louisiane. It was fermented for six weeks in concrete vats then aged for 12 months in oak barrels. Alcohol 15%. The color was light to medium ruby garnet. The nose was light with black-red fruit, a touch of sweet vanilla, and with air it reminded me of Bordeaux. In the mouth there was ripe, concentrated fruit, lifted minerally flavors, tannins, and enjoyable texture. Simply a really nice wine to drink with great potential. ***(*) Now-2027.

2007 Chateau Musar, Hochar, Bekaa Valley
Imported by Broadbent Selections. This wine is a blend of 30% Cinsault, 20% Grenache, 20% Cabernet Sauvignon, and 10% Carignan which was aged in oak barrels for nine months. Alcohol 13.5% The color was light garnet. The medium strength nose revealed minerally black, sweet fruit; generally nice nose with older notes. In the mouth there was red fruit and maple, soft in feel with acidity towards the end. There was some complexity but softness prevailed before an aftertaste with a little firmness. Upon revisiting the wine had fleshed out with air to become quite lively and fuller. On the second night the nose was still smelling good with vintage cherry candy. In the mouth there was dark red fruit with a similar vintage perfume note, black and red fruit, acidity which mixed with black fruit followed by interesting tannins. *** Now-2017 (perhaps longer).

2010 Domaine Cordier Pere et Fils, En Faux, Saint Veran
Imported by Robert Kacher. This wine is 100% Chardonnay which was fermented in oak. Alcohol 13.5%. The color was a very light golden straw. The medium strength nose reminded me of masa. The mouth followed the nose with moderate mouthfeel, good weight, and a sense of richness. Uniquely enjoyable. Not Rated.

2007 Domaine Lafrance, Cuvee Speciale, Ice Cider Quebec – (200mL)
From apples harvested in January which are then fermented in vat. It takes 60 apples to produce 375mL. Alcohol 10.5%. The color was a very light golden amber. The medium strength nose revealed potpourri, old perfume, and some aromas not encountered before. In the mouth this medium bodied cider bore similar flavors with tart fruit, apple acidity, and plenty of acidity in the aftertaste. Showed better integration on the third night with almost syrupy body that made way to tart fruit and integrated acidity. ***?? Now-??.

Rolling in Good Bubbles

This interesting Petillant Blanc is produced by Marie Thibault-Cabrit.  After studying plant biology and oenology she worked a year in South Africa, a year in Switzerland then several with Francois Chidaine.  She began leasing vines in Touraine at Azay-le-Rideau and Lignieres de Touraine in 2010.  She produces wine from some 2.5 hectares of vines which average 50 years of age.  These vineyards contain Chenin Blanc, Sauvignon Blanc, Grolleau, Cot, and Gamay.  They were converted to organic in 2011.  The soils are hilly with sandy loam soil and large flint limestone bedrock.  She hand harvests her fruit and uses only indigenous yeasts.  I rather enjoyed this bottle and if you are adventurous, I suggest you give it a try.  There was a very strong grilled bread aroma which strangely, given Jenn’s love of bread and bubbles, did not appeal to her.  You can tell this is produced from good fruit for the complexity comes with a sense of ease.  This wine is available at MacArthur Beverages.

2011 Domaine Marie Thibault-Cabrit, la roue qui tourne – $22
Imported by Williams Corner Wine.  This wine is 100% Chenin Blanc from 30-50 year old vines at Azay-le-Rideau which was fermented in new oak barrels then drawn into bottles.  At the end of alcoholic and malolactic fermentation it was bled to lower pressure.  RS 11-14 g/L, Alcohol 12.5%.  Tried over three nights the color is a light to medium golden-yellow.  The initial nose is of grilled bread and yeast.  In the mouth there is initial acidity on the sides of the tongue followed by fine, firmly popping bubbles then a fine mousse.  Stone flavors come out as fine yellow, spiced fruit mixes with yeast and a touch of apple flavors.  There wine is expansive with good complexity and long aftertaste.  *** Now-2017.

A Must-Try Bubbly from Jura

We have been drinking this wine a lot lately which is cool being the first Cremant du Jura I have tried.  I first brought a bottle to a birthday celebration which was promptly finished before I could take a note.  A week later I brought more to our Thanksgiving dinner and managed to take a note from the last glass. Mostly recently Lou served this at his house.  I have found that both beer and wine drinkers enjoy this.  I believe this is a fairly new selection at Neal Rosenthal, I see nothing on the website, so I do not know much about it.  Domaine Overnoy-Crinquad is a five hectare estate in Pupillin which has operated organically since 1970.  Apparently there is no relationship with Maison Pierre Overnoy.  I will update this post with any additional information, in the mean time I suggest you grab a bottle to try.  I think it appropriate for large holiday gatherings or a quiet evening by the fire.  This wine is available at MacArthur Beverages.

NV Domaine Overnoy-Crinquand, Rose Brut, Cremant du Jura – $25
Imported by Neal Rosenthal.  Alcohol 11.5%.  The color is a medium copper-rose.  There is a lighter nose followed by a mouth with an initial burst of acidity then immediate hard bubbles which dissipate into a fine mousse.  A textured wine is revealed with earthy red fruit, evocative of an aged Bordeaux, somewhat ripe, red floral fruit, then a yeasty hint.  The flavors become sweeter towards the finish in this ultimately satisfying wine.  *** Now-2017.

A Casual Italian Wine Dinner at Dino

Fresh after the Best of Virginia tasting  I met up with a small group for a pre-Thanksgiving Italian wine dinner at Dino.  There I joined Alyssa, her husband Brett, Sarah, Alex, and two other wine enthusiasts for a casual evening.  With no coordination on our selections we ended up with an interesting array of wines.  We tasted the wines as the conversation ranged from ones current relationship to wine, familial introduction to wine, all the way to Hallmark Hall of Fame and horror films.  Alex has a particularly interesting background in wine having grown up immersed in wine, so to speak, by his parents.  His mother Ellen Kirsch has long-standing ties with the wine world and is currently studying towards her Master of Wine.  Alex himself is in the middle of his WSET Diploma and our dinner marked the evening before his launch of Grape Crate.

It was a cozy evening and one I hope that is repeated soon.  I constantly select wines at the store then again at home on a daily basis so I derive great pleasure in drinking wine that someone else has picked.  Random or loosely-theme tastings are some of the best fun for at some point the wine a person brings becomes a strong reflection of their personality, which makes the gathering all the more intimate.

We started with the 2010 Tenuta Olim Baudia, Gavi di Gavi which offered up a pleasing combination of lemon and woodsy herbs.  More interesting was the Vittorio Graziano, Ripa del Bucamante which Sarah had just purchased from Chamber Street Wines a few weeks ago.  It proved to be an interesting combination of earth, ripe berries, and citrus.  Sarah has spent time in Emilia-Romagna focused on wine so it was a fitting choice.  It was only natural that she has visited Drei Dona thus immediately recognized the label.  The 2000 Drei Dona, Graf Noir with its local Uva Longanesi and the 2007 Montrevertine were my two favorite wines for current drinking.  The Drei Dona is showing complexity from age but also has structure for a long life.  The Montrevertine had a beautiful nose and continued to develop over dinner, I suspect with a few hours of air this would be even better.  For those with patience keep your 2004 Vietti, Rocche, Barolo in the cellar.  This bottle was more expressive on the nose but the mouth was young with very good components.  This should easily develop over the next few decades.

Alyssa and Brett are big fans of Northwest wines so it was cool to try their 2006 Cameron, Nebbiolo from Oregon.  In a blind tasting it would have stood our for its riper, open fruit.  I would continue cellaring this wine if you are fortunate to have some of this small production.  The 2008 Fattoria di Felsina Berardenga, Chianti Classico Riserva was tight and simple, showing more barrel influences than fruit.  Perhaps this will be better with age.  Lastly, the 2008 Ca’Marcanda (Gaja), Promis offered up a simple, buttery nose followed by a very lush, smooth mouthfeel.  It seemed a bit disjointed in personality and no where as nice as the 2009 I tasted earlier in this Spring.

2010 Tenuta Olim Baudia, Gavi di Gavi, Gavi
Imported by Weygandt Metzler.  Th light to medium nose was of woodsy citrus aromas along with rosemary.  The mouth follows the nose with rosemary, white citrus fruit, a little oily nature, and increasing concentration towards the finish.  There was lemony acidity.  Interesting.  ** Now-2014.

NZ Vittorio Graziano, Ripa del Bucamante, Emilia Bianco
This wine is a blend of Trebbiano and Sauvignon Blanc which begins fermentation in stainless steel tanks then is finished in bottle.  The nose bore vintage perfume, sweet berry aromatics, and with air an aroma of grapefruit.  The wine was earthy with distinct, sparse bubbles which firmly popped.  There was a substantial finish with drier flavors then the return of the berry fruit. The aftertaste was lifted with some ripeness.  *** Now-2015.

2007 Azienda Agricola Montevertine, Montevertine
This wine is a blend of Sangioveto, Canaiolo, and Colorino which was aged for 24 months in Slavonian oak barrels.  The nose was light to medium strength and opened up over the evening to reveal textured aromas with a bit of bottle age.  In the mouth there was bright black cherry fruit, a fair amount of bottle age, tart cherry then fine grapey tannins.  The acidity was integrated and there was a scented aftertaste.  Nice wine, it kept opening up over the course of dinner.  **** Now-2017.

2008 Fattoria di Felsina Berardenga, Chianti Classico Riserva
Imported by Bacchus Importers.  This wine is 100% Sangiovese which was aged for 12-16 months in small and medium capacity oak barrels.  Alcohol 13.5%.  The almost light nose was very tight only revealing vanilla and some roast.  In the mouth the vanilla note returned with red cherry, berry fruit, a simple and modern midpalate then a more expansive finish.  Firm, stick in the cellar.  ** 2016-2022.

2000 Tenuta La Palazza, Drei Dona, Graf Noir, Forli
Imported by Vintner Estates Direct.  This wine is a blend of 55% Sangiovese, 30% Uva Longanesi, and 15% Cabernet Franc which underwent malolactic fermentation in stainless steel then was aged 24-28 months in 70% new French oak barriques.  The light to medium nose was lifted with black red fruit, giving the impression of concentration and weight.  In the mouth this medium bodied wine had a lightness from maturity and expansive flavors in the mouth.  The initial strawberry flavors turned towards firm black fruit in the end where maturing, cedar box, and coffee flavors came out.  There were drying, wood box tannins, and some noticeable acidity.  The dark fruit and ample, integrated structure will allow for long age.   **** Now-2027.

2008 Ca’Marcanda (Gaja), Promis, Tuscany
Imported by.  This wine is a blend of 55% Merlot, 35% Syrah, and 10% Sangiovese which were fermented separately then aged for 18 months in new and slightly used barriques.  Alcohol 13.5%.  The light to medium strength nose revealed butter and a little red fruit. In the mouth this medium bodied wine was bigger than the nose suggested.  Ripe fruit with a structure from spicy integrated tannins then mixed with red and black fruit.  There was a smooth mouthfeel, soft fruit, and a darker aftertaste where some very fine tannins came out.  Very modern but disjointed between nose and mouth.  ** Now-2019.

2006 Cameron, Nebbiolo, Dundee Hills, Willamette Valley
Alcohol 13.4%.  The light to medium strength nose showed interest with fine notes of riper fruit.  In the mouth the flavors were firmer in the mouth with brighter, hard red candy fruit, fine+ tannic structure then black fruit. It was a bit lifted in the aftertaste.  Keep in the cellar.  **(*) 2017-2025.

2004 Vietti, Rocche, Barolo
Imported by Remy Cointreau USA.  This wine is 100% Nebbiolo sourced from 45-year-old vines.  It was fermented in stainless steel, underwent malolactic fermentation then was aged for 28 months in Slavonian oak casks then six month in stainless steel tanks.  Alcohol 14%.  More complex and expressive in the nose.  In the mouth this wine is still young with ripe, red fruit, blue fruit with an initially light and fruit driven nature.  The fruit was tart and berry like, which mixed with an enjoyable older wood note.  There were fine powdery, tannins throughout.  Though the fruitier aspects tasted good this developed a strong, fine, tannic structure with air.  **(**) 2019-2032.

The Best of Virginia (and Maryland Too)

Weygandt Wines

This past weekend Lou and I attended a Best of Virginia tasting organized by Robert Ford and hosted by Weygandt Wines.  I came in late to the organization so I thought it best to let Rob describe the origins of the tasting.

Inspiration for the Tasting

About three years ago my Fiancee Megan and I were eating breakfast on a lazy sunday morning, wondering what to do with our day. At this point we were surprisingly novice wine geeks, early in the stages of tasting anything and everything to develop context for our palates. We did however, through our tasting, seem know what we enjoyed and were respectable in judging quality. We had heard about Virginia wine country and had nothing better to do, so after a bit of internet research we hopped on I-66W and headed west. It seemed that in Northern Virginia (if not Virginia as a whole) Linden had been the forerunner in quality and vision when it came to virginia wine. I still remember arriving on our first visit. The GPS had taken us on wild ride, traversing several miles of unpaved roads to reach the Linden sign. From our first sip of the day, it was clear the wines were special. They had balance, authentic fruit, direction, freshness, and evolution on the palate. The care used to craft the wine was palpable. They embodied the qualities we had come to look for in a wine.

We are now full on wine geeks, but as any other wine geek knows, the more you learn and taste, the more there is to learn and taste. And while virginia has settled into a limited role in our wine drinking, it remains an important one. When we open a Linden wine we find ourselves comparing it to chardonnays and bordeaux blends from around the world, remarking how well they would likely compete in a global context. Therefore we always had the idea of a blind tasting, pitting the Linden and other best of Virginia, against equal competition from more established wine regions. And after a long period of idle contemplation, seemingly like usual, everything simply fell into place. It started with a thread on Wineberserkers regarding RdV Vineyards, and morphed into a “what if” tasting idea. As I was going to be in DC over the weekend, inspiration struck, and I began to organize the Best of VA vs World tasting. Interest was a bit slow over the first day, but quickly it appeared the tasting would be rather large and comprehensive. It was one of those events that was meant to happen, as everything simply fell into place. Many participants were available on the proposed date, we were easily able to use Weygandt Wines as a fantastic tasting space, and everyone seemingly had excess wine to contribute. By Friday morning we had more interest than we could accommodate, and had put together a surprisingly large and complete line up of wines. The stage was set … how would Virginia fare?

-Robert Ford

Bagged and Numbered

The Virginian wines were known ahead of time to the participants with the ringers only known to Rob and those who brought them.  The wines were brown-bagged and served in four flights: Whites, Mature Reds, Young Cabernet Franc or Merlot dominated reds, and Young Cabernet Sauvignon dominated reds.  All of the wines were opened just prior to tasting except for #17 RdV, Rondevous which was decanted one hour ahead and the #25 Yannick Amirault which was opened one hour ahead.  Tasting sheets were provided and we were asked to rate the wines so that group results could be tallied.  After tasting through all of the wines they were revealed.

Many thanks to Jim Law of Linden Vineyards who opened his cellar so that Rob could purchase the 1997 Reserve Red, to Jon Gonzales of RdV Vineyards who brought the 2009 Rendesvous and Lost Mountain, to Ed Boyce of Black Ankle Vineyards who provided the 2007 Crumbling Rock, and Michelle Gueydan of Early Mountain Vineyards who brought the 2011 Ankida Ridge, Chardonnay along with a few ringers.  Also to everyone’s generosity for bringing so many wines and to Warren, Sarah, and Weygandt Wines for allowing us to take over part of the store.

Rob In Action

RESULTS

Rob tallied up the results from eight participants.  In some cases a wine received only seven scores but in most cases it was eight.  Of the 33 wines tasted 16 were from Virginia, 8 from France, 2 from California, 2 from Maryland, 1 from Washington, 1 from Italy, 1 from Malta, 1 from New Zealand, and 1 from South Africa.  In this section I have listed the top three wines from each flight.  For the remaining average scores you will find them in my tasting notes.

One cannot draw serious conclusions from such a tasting but I can point out the generally strong breadth of the Linden wines, the seriousness of RdV, and the strengths of Black Ankle.  When I hear about local wine it seems to be in the context of Virginia but hopefully after this tasting a few more people will cross the Potomac River to Maryland.  I am also curious to try other selections from King Family Vineyards and Pearmund.

Flight 1 – Whites
1. 2008 Linden, Chardonnay, Avenius Vineyard (86.88)
2. 2009 Ataraxia, Chardonnay, South Africa (86.38)
3. 2011 Ankita Ridge, Chardonnay (85.13)

Flight 2 – Mature Reds
1. 1997 Linden, Reserve Red (89.13)
2. 1995 Chateau Troplong Mondot (87.13)
3. 1993 Robert Craig, Affinity (86.25)

Flight 3 – Young Reds (Cabernet Franc or Merlot Dominant Blends)
1. 2005 Chateau Joanin Becot (89.00)
2. Tied: 2009 RdV, Rendezvous and 2006 Black Ankle, Crumbling Rock (87.38)

Flight 4 – Young Reds (Cabernet Sauvignon Dominant Blends)
1. 2007 Gramercy Cellars, Cabernet Sauvignon (87.29)
2. 2009 Cliff Lede, Cabernet Sauvignon (86.86)
3. 2009 Barboursville, Octagon (85.43)

TASTING NOTES

It took steady effort to taste through all of the wines in the time alloted.  As the time advanced past the normal closing time there was a bit of a dash to finish off the tasting.  My notes capture the wines during a brief few minutes so bear that in mind.  Normally I would not rate wines during such a tasting but as part of the group exercise and general fun of it, I did.  At the end of each note you will find the average group score in parenthesis.

FLIGHT 1 – WHITE WINES

David and Rob

I thought the white wines from Virginia showed very well.  While several of the wines had obvious barrel notes, my two favorites the 2010 Pearmund showed good integration along with fruit, weight, and acidity and the 2008 Linden showed lively fruit with an attractive gravelly quality.  Wines like these make me think a Virginia white wine tasting should be in order.

1 – 2011 Ankida Ridge, Chardonnay
This wine is 100% Chardonnay sourced from a two acre vineyard at 1,800 feet. It was fermented in 100% neutral French oak barrels of which 50% underwent malolactic fermentation. It was then aged for nine months on the lees.  The light to medium nose was textured with barrel roast notes.  The barrel note continues in the mouth with rich, slightly perfumed fruit,a bit of weight in the finish.  There were some tart apple flavors and acidity. (85.13)  ** Now.

2 – 2009 Linden, Chardonnay Hardscrabble
This wine is 100% Chardonnay sourced from 15-25 year old vines in the Hardscrabble Vineyard. The free run juice was fermented with both cultured and indigenous yeasts, some barrels underwent maolactic fermentation, followed by 10 months of aging on the lees in new and used French oak barrels. Alcohol 13.8%.  The color was a very light straw yellow.  The light fruit nose had some barrel notes along with heavier, yellow fruit aromas.  In the mouth there was crisper fruit to start  then tropical fruit which mixed with barrel flavors, some apple, and Christmas spice.  The aftertaste was a little coarse and shorter compared to #1.  (84.57) ** Now-2013.

3 – 2010 Pearmund, Old Vine Chardonnay, Meriwether Vineyard
This wine is 100% Chardonnay sourced from 25+ year old vines. It under went 100% malolactic fermentation then was aged for eight months in French oak. Alcohol 13.5%.  The color was light yellow.  The light+ nose revealed heavier yellow fruit, better integration of the barrels notes, and fine texture.  In the mouth there was sweet tropical fruit which was delivered with an initial burst of acidity.  Then old perfume, good weight, and a core of ripe fruit.  There was ripe fruit and spices in the finish and a good aftertaste. (84.50)  **(*) Now-2017.

4 – 2008 Linden, Chardonnay Avenius
This wine is 100% Chardonnay sourced from the Avenius Vineyard planted in 1996 at 1,300 feet. It was barrel fermented in older French oak, did not undergo malolactic fermentation, and was aged on the less for 10 months. Alcohol 13.7%.  The color was a very light yellow.  The nose bore ripe, concentrated yellow fruit.  In the mouth the flavors were lively on the tongue with integrated acidity, followed by gravelly white, ripe fruit.  There was an ethereal quality to the aftertaste.  (86.88) **(*) Now-2015.

5 – 2009 Domaine Bernard Defaix, Vaillons, Chablis 1er Cru
Imported by Winebow. This wine is 100% Chardonnay sourced from both young and old vines.  The color was light yellow.  The light to medium nose offered up perfumed, white and yellow fruit with a hint of something.  In the mouth there were flavors of bread at first followed by a hollow, citric finish, and a barely detectable hint of foxy flavors in the aftertaste. (83.00)  * Now.

6 – 2009 Ataraxia, Chardonnay, Western Cape
Imported by Worthwhile Wine Company. This wine is 100% Chardonnay which was barrel fermented then aged for ten months in Burgundian oak barrels. 13.5% Alcohol.  The color was light yellow.  There was a light+ ripe, yellow nose. In them mouth there were lively white, heavy fruit which was acidity driven.  There was a good mouthfeel, fine stoney, texture, and a drying finish with tart citrus flavors. (86.38) ** Now-2015.

FLIGHT 2 – MATURE RED WINES

The Author and Lou

This was a somewhat disjointed flight in terms of the wines tasted but it did reveal a complete 1997 Linden, Reserve Red.  I am glad that Rob was able to work with Jim Law on this selection.  It is drinking very well right now.  I did not guess it was from Virginia for I thought the 1999 Chateau Barde-Haut was!

7 – 1994 Roccadoro, Chianti Classico
Imported by Winebow. This. Alcohol 12%.  The color was light-medium tawny, showing extreme age.  The nose was over the hill with thin, delicate berry fruit in the mouth. (Flawed)  Flawed.

8 – 1999 Chateau Barde-Haut, St. Emillion Grand Cru
Imported by MacArthur Liquors. This wine is a blend of mostly Merlot and Cabernet Franc sourced from 30+ year old vines. It was fermented with indigenous yeasts, underwent malolactic fermentation then was aged for 18 months in new oak barrels. Alcohol 13.5%.  The color was a light to medium garnet-cherry.  In the mouth there were cedar box flavors, a touch of menthol, then cherry and raspberry.  There was a core of racy red fruit then blue flavors but then it completely thinned out. (82.00)  * Now.

9 – 1997 Linden, Reserve Red
This wine is a blend of 44% Cabernet Franc, 23% Cabernet Sauvignon, 22% Petit Verdot, and 11% Merlot. Alcohol 13.9%.  The color was a light to medium ruby.  The light nose was followed by focused, black and red fruit in the mouth.  There was black fruit acidity,with mature flavors in the finish.  A complete little wine. (89.13)  ** Now.

10 – 1993 Robert Craig, Affinity, Napa Valley
This wine is a blend of 76% Cabernet Sauvignon, 21% Merlot, and 3% Cabernet Franc.  The nose was light with mature red fruit.  In the mouth there were brighter red fruit, texture, plenty of acidity, and a little powdery red candy. (86.25)  * Now.

11 – 1995 Chateau Troplong Mondot, St Emillion Grand Cru
Imported by Luke’s Distributing Co. This wine is a blend of mostly Merlot, Cabernet Franc, and Cabernet Sauvignon sourced from 50 year old vines. It was fermented in stainless steel tanks, underwent malolactic fermentation then was aged 12-24 months in new oak barrels.  The color was a medium ruby.  The nose offered up cedar and vanilla.  In the mouth there was finely textured black cherry fruit, a little menthol, spicy finish, and a lifted, incensed aftertaste. (87.13) ** Now-2015.

FLIGHT 3 – YOUNG REDS (Cabernet Franc or Merlot Dominated Blends)

The King Family Vineyard and Chateau Joanin Becot were the standouts for me in this flight.  I do not if it is a pure varietal or blend but it was attractive all around without a hint of underripe fruit.  The 2006 Black Ankle, Crumbling Rocks had pebbly texture and the 2008 RdV, Rendezvous while tight, had an interesting earthy flavor which was new to me in my Virginian wine experience.  Both of these wines deserve revisiting.

12 – 2009 RdV, Rendezvous
This wine is a blend of 35% Merlot, 32% Cabernet Sauvignon, 21% Cabernet Franc, and 12% Petit Verdot. Alcohol 14.5%.  The color was medium purple ruby.  The medium strength nose was of black fruit and low-lying vanilla aromas.  In the mouth this finely textured wine had black and red fruit, expansive flavors as the wine progressed, and a touch of greenhouse towards the finish.  The tart red fruit had plenty of tannins which coated the lips and teeth along with a certain perfumed flavor.  Upon revisiting it was a bit loose. (87.38)  ** Now-2017.

13 – 2006 Black Ankle, Crumbling Rock, Frederick County
This wine is a blend of 38% Cabernet Franc, 33% Cabernet Sauvignon, 24% Merlot, and 5% Petit Verdot which was aged for 16 months in 75% new French oak barrels. Alcohol 13.5%.  The color was a medium garnet-ruby.  The light to medium strength nose was initially mature with a bit of wood box. In the mouth there were tangy red fruit, acidity, then fine, pebbly texture.  The fruit became tart, citric red and drier towards the finish.  There was textured aftertaste to this complete wine.  A touch up from #12.  Upon revisiting this showed good weight. (87.38) ** Now-2015.

14 – Linden, Boisseau Red
This wine is a blend of 44% Cabernet Franc, 34% Merlot, and 22% Petit Verdot sourced from the Boisseau Vineyard planted in 2000 at 600 feet. It was fermented with indigenous yeasts then aged for 20 months in French, American, and Hungarian oak. Alcohol 14.4%.  The color was a medium ruby with hints of grape.  The medium strength nose was fruit driven.  The wine tasted young and confident with bright, tart red and blue fruit, citric tannins, and acidity on the tip and sides of the tongue.  It was a bit expansive in the aftertaste but was less integrated than #13. (85.29) ** Now-2015.

15 – 2006 Clos L’Eglise, Pomerol
Imported by R&R Marketing LLC. This wine is a blend of 70% Merlot and 30% Cabernet Franc sourced from 35 year old vines. It was aged for 18 months in 100% new French oak barrels. Alcohol 14%.  The color was medium ruby.  The light nose was a touch mature with almost gravelly red fruit.  In the mouth there was more concentrated, attractive black and red fruit with acidity.  Then plenty of fine wood tannins, which were a touch spicy, came out.  Actually there were lots of powerful tannins. (85.86) ** 2015-2019.

16 – 2005 Chateau Joanin Becot, Cotes de Castillon
Imported by MacArthur Liquors. This wine is a blend of 75% Merlot and 25% Cabernet Franc. Alcohol 14%.  The color was medium garnet-ruby.  The light nose was of high-toned red and some black fruit.  In the mouth there were tangy, citric red fruit, very fine, drying tannins, and better integration.  Quite young but nice. (89.00)  **(*) 2017-2022.

17 – 2008 RdV, Rendezvous
This wine is a blend of 62% Merlot, 29% Cabernet Sauvignon, 6% Cabernet Franc, and 3% Petit Verdot. Alcohol 14.5%.  The color was a medium+ grapey ruby.  The light nose revealed nice fruit, red and black berries.  In the mouth the fruit was slightly earthy, which was interesting, but was not giving up much.  This young wine had drying, ripe tannins.  Upon revisiting it showed better concentration, along with tannins, than the 2009. (84.14) ** 2014-2018.

18 – 2010 King Family Vineyards, Cabernet Franc, Monticello
The color was a light, grapey ruby.  The light nose was interesting and concentrated.  In the mouth there was lots of flavor and  delicacy to the riper red fruit.  It was perfumed and showed attractive integration. (85.14)  *** Now-2014.

19 – 2011 Clos Roche Blanche, Cuvee Pif, Touraine
Imported by Louis/Dressner. This wine is a blend of Cabernet Franc and Cot. Alcohol 12%.  It was a light to medium purple ruby color.  The light to medium nose smell like a European Cabernet Franc dominated wine.  The mouth followed the nose with powdery, red candy fruit, drier flavors, and a little orange citrus.  It firmed up a touch in the finish as tannins were left on the lips. (83.00) ** Now-2015.

20 – 2007 Pearmund, Ameritage
This wine is a blend of 33% Cabernet Sauvignon, 30% Merlot, 17% Malbec, 10% Cabernet Franc, and 10% Petit Verdot.  The color was light to medium garnet.  The light nose revealed raspberry candy and greenhouse aromas.  In the mouth there were ripe and sweeter red fruit which turned into black fruit.  There was a little weight, candy notes, along with minimal, spicy tannins which were integrated. (82.57)  * Now.

21 – 2009 Barboursville, Cabernet Franc, Reserve
This wine is 100% Cabernet Franc, from five different clones, which was fermented in stainless steel then aged up to 14 months in new and used French oak barriques. Alcohol 13%.  The color was a light to medium garnet.  The light to medium strength nose was scented with greenhouse aromas.  In the mouth there were ripe, sweet, black and red fruit.  It was rather sweet, the ripe tannins, some head in the finish, and less integration than #20. (82.14) * Now.

22 – 2009 Chateau de la Bonneliere, Les Cornelles, Chinon
Imported by Weygandt-Metzler. This Alcohol 12.5%.  The color was light to medium grapey ruby.  The light nose smelled thinner, like wet Cabernet Franc, and salt water.  In the mouth the light fruit sat in a structure with flavors of old vintage perfume, and tangy red citrus in the finish.  There were fine+ tannins, a touch spicy, as flavors thinned out. Better than #21 and #22. (83.00) * Now.

23 – 2007 Black Ankle, Crumbling Rock, Frederick County
This wine is a blend of 34% Cabernet Franc, 30% Cabernet Sauvingon, 22% Merlot, 11% Petit Verdot, and 3% Syrah which was aged for 18 months in 100% new French oak. Alcohol 14.9%.  The light to medium strength nose was of higher-toned, mixed berries.  In the mouth the mixed fruit was concentrated with some sweetness, good integrated then a touch of heat in the finish, and a lifted aftertaste.  Upon revisiting this showed enjoyable ripe fruit.  (84.43)  ** Now-2016.

24 – 2008 Puriri Hills, Pope, Clevedon
Imported by Nice Legs LLC. This wine is a blend of 52% Cabernet Franc, 32% Merlot, and 16% Carmenere. Alcohol 14.2%.  The color was a light to medium garnet.  The light+ nose revealed finely scented berries along with a greenhouse/pine aromas.  In the mouth the black and red fruit initially mixed with acidity then remained lively throughout.  There were almost juicy black fruit with a tannins structure for aging. (85.43)  * Now-2015.

25 – 2009 Yannick Amirault, Les Quartiers, Bourgueil
Imported by Weygandt-Metzler. This is 100% Cabernet Franc fermented with indigenous yeasts then aged for 12 months in tonneaux. Alcohol 13%.  The color was a medium ruby-garnet.  The light nose revealed overly ripe fruit and some stink.  In the mouth the black and red fruit felt clumsy and flavor with a line of very drying, fine wood tannins.  Below #24 by a touch.  (80.67) * Now.

FLIGHT 4 – YOUNG REDS ( Cabernet Sauvignon Dominated Blends)

Brett and Alyssa

The tasting speeded up during this last flight.  The Cliff Ledge was my favorite followed by the Gramercy Cellars, which in this case, suffered from lack of decanting.  Of the Virginian wines the Linden, Hardscrabble was the most interesting followed by the Glen Manor.

26 – 2007 Gramercy Cellars, Cabernet Sauvignon, Columbia Valley
This wine is a blend of Cabernet Sauvignon, Merlot, and Petit Verdot.  The color was a medium garnet.  The light nose was finely textured but played it close.  In the mouth there was focused, tangy black fruit which was integrated with acidity and ripe tannins.  The flavors became riper towards the finish where there was a little warmth.  Upon revisiting this showed fine, dense flavors. (87.29) ** Now-2015.

27 – 2009 RdV, Lost Mountain
This wine is a blend of 77% Cabernet Sauvignon, 14% Merlot, and 9% Petit Verdot. Alcohol 14.5%.  The light nose was of ripe, sweet dark fruit.  In the mouth there was riper black fruit and watering acidity before it thinned out a bit.  The finish firmed up with dry tannins. (83.29) ** Now-2015.

28 – 2008 Glen Manor, Hodder Hill
This wine is a blend of 63% Cabernet Sauvignon, 15% Merlot, 15% Petit Verdot, and 7% Cabernet Franc. Alcohol 13.8%.  The color was a medium ruby garnet.  The light nose had a bit of roasted red fruit.  In the mouth there was very tart, acidic red fruit, with a tannic structure.  There was watering acidity and a little rough finish.  Upon revisiting this showed citric, red fruit. (84.67) ** Now-2016.

29 – 2009 Barboursville, Octagon
This wine is a blend of mostly Merlot with some Cabernet Franc, Cabernet Sauvignon, and Petit Verdot which was fermented in stainless steel then aged 12-14 months in new French oak Gamba barriques. Alcohol 13.5%.  The color was a light to medium purple ruby.  The light nose revealed tamales and red fruit.  In the mouth the wine was tighter with balanced black and red fruit, firm structure, and very fine tannins.  It is hard and needs time to unfold. (85.43)  *(*) 2015-2018.

30 – 2007 Linden, Hardscrabble
This wine is a blend of 58% Cabernet Sauvignon, 21% Merlot, 9% Cabernet Franc, 8% Petit Verdot, and 4% Carmenere sourced from vines planted between 1985 and 2006 at the Hardscrabble Vineyard at 1,300-1,400 feet. It was fermented with indigenous yeasts then aged for 18 months in used French and Hungarian oak barrels and puncheons. Alcohol 14.2%.  The color was a medium grapey ruby.  The light nose was interesting.  In the mouth the tangy fruit initially mixed with acidity then drier black and red fruit flavors developed.  It was a little gravelly with powdery, redder fruit towards the finish. (85.29) ** Now-2017.

31 – 2005 Melqart, Cabernet Sauvignon & Merlot, Malta
Imported by First Vine. This wine is a blend of 60% Cabernet Sauvignon and 40% Merlot which was aged for five months in barrels. Alcohol 12.5%.  The nose was light with seaside aromas.  In the mouth, oh cr*p, no! (75.23)  Poor.

32 – 2009 Boxwood, Topiary
This wine is a blend of Cabernet Franc, Merlot, and Malbec which was fermented in stainless steel then aged up to 12 months in French oak barrels. Alcohol 13.5%.  The color was a medium garnet.  The light to medium strength nose was lifted with old perfume aromas.  In the mouth there was a little CO2 with interesting, stinky fruit.  It was a bit racy with lipstick, drier flavors in the finish, and a long greenhouse aftertaste. (82.00) * Now-2015.

33 – 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. Alcohol 14.9%.  The color was a medium+ garnet..  The light now was of good, pure red fruit.  In the mouth there was good mouthfeel, controlled ripeness, a little spice, and some firmness.  There was citric acidity. I would see what happens with age. (86.86) **(*) Now-2018.

2011 Northern Rhone Syrah from Clape and Faury

It was great fun to taste these two “table wines” from the great producers Domaine A. Clape and Domaine Faury.  Both of these wines are imported by Kermit Lynch.  The Clape, Le Vin des Amis drank incredibly well right out of the bottle.  With both a beautiful nose and mouth I would not hesitate to drink this right now.  The Faury, Syrah took until the second night to develop the nose and flavors.  While it will require cellaring to reach its full potential, I believe it will not quite reach the heights of the Clape, Le Vin des Amis.  The Clape, Le Vin des Amis is more forward and giving but maintains a density of flavors perhaps due to the significantly older vines.  The Faury, Syrah is firmer and smokey but without the same depth.  They are both good wines but I would spend the extra $ for the Clape, Le Vin des Amis.  These wines are available at MacArthur Beverages.

2011 Domaine A. Clape, Le Vin des Amis – $30
Imported by Kermit Lynch.  This wine is 100% Syrah sourced from 40-year-old vines on soils of round river stones.  It was fermented with indigenous yeasts in cement tanks then underwent malolactic fermentation and aging for 6 months in cement cuves and 6 months in foudres.  Alcohol 12.5%.  The color is a medium purple ruby.  The light+ nose is aromatic with fruit and potpourri, while subdued on the second night it was more lifted.  The mouth follows the nose with floral fruit and potpourri which initially expands in the mouth.  Minerally black fruit comes out leaving fine, ripe powdery texture on the tongue and lips.  There are very fine, spiced tannins which show good balance and integration with the acidity.  On the second night, a subtle tannic structure came out.  *** Now-2017.

2011 Domaine Faury, Syrah, IGP Collines Rhodaniennes – $20
Imported by Kermit Lynch.  This wine is 100% Syrah sourced from vines planted between 1995 and 2007 on granite soils.  The wine is aged 7-8 months in 7-20 year old demi-muids.  Alcohol 13%.  The color was medium purple ruby.  The light to medium strength nose revealed sweet, floral fruit.  The flavors start off a touch tart in the mouth the fruit then become lighter towards the middle then tangy in the finish.  There are smokey notes in the mouth along with firmer, floral black fruit. It takes on a little lipstick quality in the aftertaste.  This smelled and tasted better on the second night but the flavors seemed more fleeting.  **(*) 2015-2019.