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Good to hear about the '98 Santa Stefano Riserva,

I've got a couple of those, after Ken twigged me to how well Giacosa did that year!

Yes, thanks for the notes,

Like the Giacosa great stuff!

Thanks, Jim, Much appreciated, especially since I fear I "borrowed" your usual subject heading. As I mentioned above, I've only had one other carricante, and I think it had storage issues so I wasn't able to judge its quality. Maybe some of the Italian specialists--Ian Sutton, Gary York, Oliver Crum...

2014 Aeris (Rhys) Carricante Etna Bianco Superiore 2014 First of three of these and only second time with this grape. Somewhat closed at first, melon and other yellow fruit with the midpalate slightly reminiscent of orange wine, as well as some lanolin. Pretty unctuous mouthfeel. Wasn’t as crazy abo...

D@vid Bu3ker wrote: ↑
December 8th, 2018, 5:20 am

(And turn on your sarcasm detector...)

Hung over are we?

D@vid Bu3ker wrote: ↑
December 7th, 2018, 6:00 pm
Just drink Riesling, and save all the technical back and forth.

But it's interesting, David,

Not to mention the "technical" issues in finding Riesling that's actually dry

Thanks, Eric, and Larry, For the explanationa and really interesting link. I see that the taste I perceive could not be from the malolactic: "Chablis isn't buttery (i.e. diacetyl) from the ML because if you delay killing the ML bacteria (i.e. adding SO2), they'll convert the diacetyl into something ...

This is all very helpful; the status of malo is also something I've often wondered about and I have tended to think that more Cali chards for whatever reason block or inhibit it than do French. Occasioned by Michaels' post below, I have a question about how this corresponds to how a wine tastes. Spe...

Surprised this has not been posted yet. Interesting piece by Jamie, looking at historical measurements of ripeness and changes that have occurred over the past 20 years. And can't wait for installment 2 where he'll be talking with CA winemakers [soap.gif] [swearing.gif] [stirthepothal.gif] http://w...

The Bouzeron sold out at $38 a go? That's crazy. It's good but it's no way $38 a bottle good. Agree, seemed silly, though I guess not so much to go around in 2016? Anyway got any of the 2016 Ramonet? Charlie? Man, those went fast! I no buy ramonet. Do you not like them? Not so much cut or even inte...

Anyway got any of the 2016 Ramonet? Charlie? Man, those went fast!

FWIW, I also did not love the Mara chard that I tried; I forget the year. The Napa Valley white, with alot of ribolla, on the other hand, is always a winner.

I have the '04 of Tua Rita bordeaux blend, the Giustu di Notra. It has also never disappointed over the years.

As always, thanks for the fun and informative notes!

How do you define region? I was talking about Buffalo specifically. Still condescending. I was not intending to be condescending. My point was that there has to be some reason that a shop like this opened in Buffalo. I was born and raised in Buffalo and still have family there and go back 2-3 times...

I can tell you there is absolutely no local market for the wines they have. It looks like there is a Canadian angle. According to linkedin most of the people who work there are located in Toronto/Canada. As someone who grew up in the region, I can assure you there is a local market. Also, good luck...

Kris Patten wrote: ↑
November 28th, 2018, 7:04 am
. Lots of #, impressive commitment to the #.

=

Curious why you'd drink these for the price over what is available in Italy and Spain. For my part, Kris, Also curious, but the Mathiasson turned out to be quite different from the ones I've had from Italy, which are not many. (I intended to go to a "vermouth bar" in Barcelona, when I was there, bu...

Love the one from Matthiasson, Tom,

Definitely complex, but a bit pricier.

Thanks for the informative post, Mike,
And welcome to the board!

I agree with most of what is said here, I would just throw in that I have found '04 generally in Piedmont to be an exceptional vintage; the wines have been fun to drink at least for the last 5 years or more. At the same time, I am not opening the few '04 Produttori Riservas I have for a while--thank...

My limited experience tasting at wineries throughout France is that, more often than not, wine is not even available for purchase; and, when it is available, there's not the same pressure/expectation to buy as there is in the States. Granted, folks who live in the States have to travel half way aro...

The oak treatment at the time was pretty scary, but the ones that I have had from the 90's of late have showed very nicely.

Yeah, surprised about the Giacosa, but a little a bit also about the Chevillon. Aquarium nose? (What is that, chemically? I've never had one, aquarium, not Chevillon).

Thanks for the notes, Tom,
You're take on the SQN is especially helpful to me, as I have not had any, but am thinking about dipping my toes in the water. Sounds like a great time!

Hi Maureen,

I opened my last '82 Gruaud last month; it was an extraordinarily good bottle, drinking wonderfully right now (at least mine was) --so I'd put in my two cents for that.

Same as Matt's:
Envoyer
Chambers
JJB (Geoff)
Used to be K&L but shipping got complicated (w/Chambers, too, now I only pick up in NYC) WHWC Woodland Hills also a good one from time to time.

I've been drinking through a stash of Messias '77 that I recently acquired. I don't know much about them, and glean that they may not be top tier, but boy, what's in the bottle is really in the zone. Between brown and clear in color, but huge nose, complex in the mouth (not too sweet) and long, long...

The H2S produced during fermentation will readily combine with any number of carbon-containing compounds which is why there is confusion in characterizing exactly what that reductive smell is like – there are a range of different compounds in different quantities in different wines. We used to use ...

Yes, I, too, am a big fan, feel like they don't get so much attention here--more in France if price is an indication, but maybe it's the premox thing. laid down some of their '14 Blanchot, so I am hoping for good results.

Yes, unfortunately I can't make the 13th either; I won't be back in NYC until the following week. Sorry to miss it.

The nose had some Hoisin, freshly tilled black earth and florals. It was sweet and vinous with a lacy feel. There was so much savoury nuance. Only moderate of weight but great balance and a thoroughly satisfying bottle of mature red Burgundy. Reminds me of a '78 Savigny, I picked up last year in Pa...

One of my regrets has long been that I did not stock up on Georges Lignier wines...especially from 1988-1996, as I always thought they had potential...and my notes reflect they almost always came through...with some age or aeration. (I also had a beautiful Hubert Morey ST. Denis vieilles vignes 199...

Yeah, Spain,

I just got some of these: 2016 Comando G Bruja de Rozas (@ $22 each). Haven't popped one yet, but definitely looking forward to doing so.

Since ‘08, when the nephew Benoit took over, there seems there seems to have been a marked improvement to the quality of the wine. Still good value, the Bonnes Mares 2015 I bought was still around $150. in the early 90s, the grand crus were only premier cru level quality. Glad to see an upswing. I,...

Nose opens with kirsch and serious spice…in the mouth somehow very Morey St. Denis; dark tones, intense spice, a certain viscosity or denseness; later a little dust and maybe truffle and the finish lengthens. Not a great bottle, but still a treat and no doubt drinking as well as it ever will. Over t...

Yes, Ron,

I just popped an '07 recently; it drank very well, beautiful wine. Still on the young side, imho, but a little decant (.5=1 hour) opened it up.

Joshua, Aubert de Villaine brought when he came : Grands Echézeaux Domaine de la Romanée Conti 1953 Montrachet Domaine de la Romanée Conti 1979 La Tâche Domaine de la Romanée Conti 1990 La Tâche Domaine de la Romanée Conti 1962 Magnum de Richebourg Domaine de la Romanée Conti 1946 La Tâche Domaine ...

1983 Rousseau Chambertin
1989 Lynch-Bages (in top condition. a few years ago)

Marcus Dean wrote: ↑
October 28th, 2018, 4:50 pm

Joshua Kates wrote: ↑
October 28th, 2018, 4:19 pm

P. S. I notice no Jadot? Did F. Barnier not contribute anything?
magnum of 99 Batard is mentioned from Jadot

Whoops, yes, of course, you're right--even have some of the '07!

Stunning dinner and notes even for you, Francois, Among so many other things that could be asked and wondered about--I had never heard of the S. African before--was the notable age of the red and white wines poured. One often hears that winemakers like their wines younger; was it in deference to you...

Yes, great that the 2006 came through. (I have never had this wine and probably never will, but have other '06 red burg, so the "data point" is encouraging.)

Thanks, Tom,

Great (and esoteric) notes, as usual!

Mark Y wrote: ↑
October 24th, 2018, 9:16 pm
Was this a ticketed event? Or open to all customers?? If ticketed how much was the entrance fee?
Dang I wish Seattle stores hosted this level of tasting events.

If those stores did the business K&L does, they could and would, no?

1) 2014 white burgundy (lots of V. Dancer Les Corbins and Lamy St. Aubin, as well as various BB's from Ente, Roulot, and Chantereve)--can barely drink anything else without first popping one of these 2) Aged, often back-filled red Burgundy at all levels (Bachelet, Jadot, Fourrier, Mugneret-Gibourg, ...

Yes, I have also been more impressed with the whites. Had a '93 Les Combettes, which I opened at a La Paulee type thing in Chicago; it blew away everything on the table, except for a Coche and a Rousseau Chambertin (including some DRC's). Truly stunning white.The 1990 Savigny Les Lavieres was less i...

Thanks for the notes, Dale,

I live Noreetuh. Hard to argue with Dujac; btw, imho, you actually are not an easy grader, at leas in these days of grade inflation, which is fine, even good. But just look at the grades above

When I lived in Buffalo in the 80's, there were a lot of classic red sauce places, led by Santasiero's which is still there--was the go to for pasta fazoul. Could never eat the spaghetti, which was always overcooked, in any of them, but the shrimp-veal parma combo, in a place no longer there, it see...

Nice notes, Robert,

Thanks for posting; your description of the Bouchard Montrachet, which I've had a few times in different vintages, really nails it. Interesting that you found the H-N RSV less elegant, if that's the right word than the Richebourg. How much air the did the Baroli get?

Howard, the la paulee list of producers looks weak though. With the high prices, the lineup should be much better. http://www.lapaulee.com/winemakers-index/ That's last years list, no? Already happened. One in NYC tends to get a deeper selection of vignerons, though I agree these are by no means sh...

I will wait to rank 2016 until I taste more in March at the Paulee. Of the others, I would put 2015 at the top, 2011 way below the other four, and 2012, 2013 and 2014 as comparable in quality but not in style. 2013 is a more tannic vintage that has good density but needs more time. 2012 is a richer...

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