Wine Berserkers - international wine social media, online community, and forums

The Myriad seems to be made in a soft, easy-drinking style. I've had friends wonder whether there was any Cab in it, since they were looking for something more structured and herbal. Some folks love it and it's the product of careful wine making, but it's the outlier of the group for sure. From som...

Some from last evening: 1) 2014 Myriad Beckstoffer G III--in a very good place; open with blueberries followed by milk chocolate; the tannins seem almost non-existent. Everything is in place, so I doubt this wine will improve. 2) 2013 MacDonald—at first was closed, though already decanted for approx...

TomHill wrote: ↑
April 16th, 2019, 4:27 pm
His Cabs/Merlots do not appeal to me much..but I'm not a big fan of those varieties.

So I've gleaned, Tom

. Don't mind them myself and in fact have some nice ones I'll be drinking soon...just not his.

Enjoy!
Josh

Dan Kravitz wrote: ↑
April 16th, 2019, 4:18 pm
The palate had the real Jesus in velvet trousers texture I rarely find outside of Burgundy.

Nice!

I've always loved his mixed blend, Napa Valley White, and his Ribolla Gialla; I have to say I haven't fallen hard for his chards or the little cab that I've had. Maybe too dialed down for me? (I know he works all over, so should have access to some of the best grapes, and I think he grows his own Me...

Ulysse Collins, usually Maillons, or Billecart-Salmon Rose, though I'm liking the Larmandier Bernier Rose a lot lately as well.

+1, Herwig! Btw, is this the place that Francois A. frequents?

Yes, I had a '96 of this about a month back. Quite promising, but seemed still very young.

Morels are my outright favorite, but can be tricky to cook. Cut off hard bottoms of stem, and then cut open to make sure there are no little worms and also to remove silt. If possible avoid wetting, use only a brush. Cut into length-wise strips, approximately 4 per mushroom. Sautee in an ample mixtu...

Yes, nice notes, thanks for posting! Good to know about the Parusso, as I have a couple of '04's that I was beginning to have doubts about it, owing to the style. Guess they just need more time? Have some, well really one Marchesi Riserva, 1990; perhaps that needs more time as well?

Hi Stuart, I've recently had an Arnoux (Robert) NSG Clos des Corvees Pagets and a Drouhin Charmes Chambertin, both of which I thought not ready. I'm not sure how good a wine the latter will be, figured it was ok to try being a Charmes, but the first had serious promise, just still needed time, shut ...

Great notes, Patrick,

Thanks for posting--love your experienced perspective on the bottles, to which I cannot hold a candle.

Talking to a few people who were there, the mildew really hurt the properties that practice Biodynamics. Incredibly low yields at Palmer, and Pontet Canet, and lower than normal at Margaux. I have heard mixed reviews on the Palmer and Pontet Canet. Obviously their buried cow horns were not sufficie...

Powerful note of black cherry, mushroom and dirt combine in this classic expression of Gevrey; started out a touch green in the nose, but none in the palate and was at once a little shut down and also suprisedly aged—bricking, the mushroom note—perhaps because it was out of 375. After an hour in the...

Buzz and I split a small stash years ago. I got the corked ones and he got the good ones. Somehow this good one slipped into my grasp. Lovely nose of beetroot and forest floor, the fruit was dark cherry, at first a bit sour but cleaned up nicely, 93 acids well-integrated, tannins resolved. Lots of ...

Good to know!

Interesting, John,

Thanks for the insight; I think it would indeed be a lot of work.

Train left the station.

Yes, I, too, have had positive experiences, though it took a few calls/emails. Sad to hear that they seem to be going down the tubes.

For sweet, I'd have to go with Avignonesi Vin Santo; I had a '94, tremendous complexity, like port squared, while also being the most viscous wine I have ever encountered. On non-sweet, there are so many and so many different styles,a number of which have been mentioned above. Pieropan is certainly...

Generally, I avoid Tuscan whites and most vermentino, but I may be missing something. It has been interesting to me to explore the Montenidoli bottlings. I’ve especially liked the Vernaccia Tradizionale and Templare (vernaccia+trebbiano gentile+malvasia blend...the poor man’s tondonia blanco!). Bac...

For sweet, I'd have to go with Avignonesi Vin Santo; I had a '94, tremendous complexity, like port squared, while also being the most viscous wine I have ever encountered. On non-sweet, there are so many and so many different styles,a number of which have been mentioned above. Pieropan is certainly ...

John Davis wrote: ↑
March 31st, 2019, 5:57 pm
Got three. Won’t make it to summer. May is in question. Great stuff.

JD

+1 John!

Barry Rothof wrote: ↑
March 31st, 2019, 12:21 pm

Joshua Kates wrote: ↑
March 31st, 2019, 11:25 am
Interesting--not to be a pain in the butt, but I don't think I have really tasted "espresso" in a red burgundy. (Bordeaux and cab, yes, of course.) But maybe that's just me?
Joshua,- this was high-quality espresso refined and delicate !!

Fair enough, Barry,
Enjoy!

Interesting--not to be a pain in the butt, but I don't think I have really tasted "espresso" in a red burgundy. (Bordeaux and cab, yes, of course.) But maybe that's just me?

This is now live, heavily touting their new winemaker Andy Erickson. Offering their Jemma (slightly more of a Bordeaux blend, most, but not all, estate fruit); anybody know more about this, tasted? Someone must, since I can't imagine where else I could have heard about them than from this board, unl...

Still waiting for this year's shipment to arrive--sounds like it's worth giving them some rest, so thanks!

David, In my experience, when you can't redirect, it's because shippers have chosen that option. Did you check with yours? Obviously, the woman's response was ridiculous, and I may be mistaken, but there apparently have been scams where people order wine w/stolen credit card, have shipped to proper ...

I have done something similar for the school, public, that my son use to attend. It was not at this level of seriousness, maybe $250 and we would serve six wines (some Chablis, SB, Pinot, Cab, and so on), as well as food. Even so, we got a similar response, might be too pricey for people. We ended u...

I haven't had the '15, David, so you may well be right, but in my experience with this wine, it takes time for that minerality and some of what Meadows calls "dry extract" to show through. This was even true of the '09, which was initially not such an interesting wine, but has recently blossomed, al...

Yes, thanks, great info; just need to know now where one can find the actual wine

Great photo, Buzz,

Makes me want to take a sip!

Always enjoy your notes!

Thanks for the notes, Stas,

I'm a fan of this wine also.The '14's weren't that expensive (@$150), maybe because Alan's stopped buying them all?

Thanks for the great notes, Jim, Interesting that "cut wheat/toasted grain" thing; there's a note I find in older burgundy that I never have a name for that this might fit. Do you get it there as well? (I think of it sometimes as a kind of brown/tan spice, but NOT vosne spice, which is altogether di...

Eric Ifune wrote: ↑
March 17th, 2019, 4:10 pm
If you think Riesling is unfashionable, what about Sylvaner!

+1 (And there may even be a reason for that--did not love them when I was in Bavaria last year.)

Hi Tom, Thanks for the great story. BTW, I've never heard von Neumann referred to as Johnny before; did you know him? NYT Mag just had a big story about women in programming...Of course, I did not know of the Hewett Crane/Ridge tie in. Might get to a Montebello, maybe a '92 next weekend and have a t...

They are 5” x 24” I go 2 deep on mine. I bought them from the Wine Grotto in Pasadena when I used to store my wine there. I wanted to use a smaller tube, but quite a few of the champagnes I have just wouldn’t fit in the smaller diameter tubes Very helpful, Dennis, thanks, Would help my top storage ...

Tried for the '16 C. Moreau Chablis Le Clos magnums, having fallen in love with this wine, though not this vintage, at La Paulee. Not fast enough, darn. Any lucky souls here? I tried within minutes but also missed out. I’m obsessed with C Moreau. Close to Raveneau/Dauvussat for me. Yep, I love thes...

Andy B wrote: ↑
March 12th, 2019, 1:30 pm
Thanks for the notes, Jeremy.
I was particularly interested to see the positive note on the '29 as I'm sitting on a single bottle of it as well as the same house's '29 Chambertin.

Hi Andy,

That's cool--should be even better than the CV. Be sure to post when you pop it!

Tried for the '16 C. Moreau Chablis Le Clos magnums, having fallen in love with this wine, though not this vintage, at La Paulee. Not fast enough, darn. Any lucky souls here?

I skipped it and indeed had several wonderful alternative dinners. Definitely worth checking in with NY retailers you buy from to see if anything is planned. But my favorite dinner was a small gathering of friends, some of whom I met here :). Wine of the week? Very kind people did share some wonder...

Hi Joshua, I sent an email but did not hear back. Is the ticket still available? Hi Shawn, I just saw your email; let me get back to you later this evening by email--need to confirm something related. But no, the ticket has not been sold. Best Josh P. S. I am a real person, lots of stuff on cc, not...

Also a Sandlands fan--not quite Chidaine perhaps, but when it's on it can be very distinctive, lovely mouthfeel and aromatics, with good acidity and nice depth of fruit. Sometimes, for whatever reason I, too, have found it a little bit flat and muted, but when on, it's outstanding.

Time is running short--one more bump! (Asking $300 for $375 ticket.)

Nice note--very helpful, including as to timing. Have one, I think, so I'll give it some more time.

Bump again!

Bump!

Jeremy Holmes wrote: ↑
February 27th, 2019, 5:09 pm
https://www.urbandictionary.com/define. ... Balltearer

Yes wondered about this, too, and looked it up; but is the etymology what one would think? Great notes as always, and thanks, of course.

Thanks for the notes, and the tale, Jay,

Was in Vegas last summer for the first time in 30 years, seemed to me an absolute hellhole, though it was summer. In any case, thanks for representing WB and the write-up.

Thanks, Marcus,

Love what Oregon is doing with Chardonnay these days, more even than with Pinot, I must say. I've got some of that Walter Scott in the pipeline, so your it's good to get your preview.

Search found 1027 matches