Also had the 2004 Hartwell Reserve Cab.
I came home and opened a bottle of 2003 Monbouquet.
title says LaLa…but I don’t see any…unless you are referring to Lalande…
I need to make friends with some folks who own wine shops!!
I invited Hartwell to two dinners next week at my Culinary Festival. Nice cabs. With Dumol, Jonata, Tres Sabores, Corerstone and others, a lot of fine drinking in Scottsdale.
N_Weis
April 7, 2009, 2:28am
6
bummer you didn’t spend longer on the Kesner.
i’ve been meaning to check it out b/c Jason is a good guy and has some interesting takes on making Chard.
guess i’ll just have to buy it myself…
N_Weis
April 7, 2009, 2:44am
7
nate,
it was the only white open and we were behind with like 5 reds open…
I thought it was nice but trying to frame it was difficult…I would have preferred it a little more chilled as well but im just sayin… Seriously, good wine, and while I cant remember the price point I think i am preferring relatively inexpensive white burgs and now Chablis for the money
hey man - i hear ya…just lamenting your lack of notes, since you guys should really just be trying wines I want to hear about, right?
i had a few discussions with jk about making his chard, and am curious about the results…he seems to be a subscriber to kongsgaard-style methods.
it shouldn’t be cheap there…it hits the shelves for ~$50-60 here IIRC.
N_Weis
April 7, 2009, 2:52am
8
I believe it was in that range here too. hard to pay that much when I can get steals on Joe Davis’ Sleepy Hollows for half the price.
did have nice minerally characteristics, which I prefer, and was clean and crisp. So all in all a nice wine…bears further research no doubt
oh…and happy birthday, big guy.
nate,
it was the only white open and we were behind with like 5 reds open…
I thought it was nice but trying to frame it was difficult…I would have preferred it a little more chilled as well but im just sayin… Seriously, good wine, and while I cant remember the price point I think i am preferring relatively inexpensive white burgs and now Chablis for the money
hey man - i hear ya…just lamenting your lack of notes, since you guys should really just be trying wines I want to hear about, right?
i had a few discussions with jk about making his chard, and am curious about the results…he seems to be a subscriber to kongsgaard-style methods.
it shouldn’t be cheap there…it hits the shelves for ~$50-60 here IIRC.
The chard was decent, but nothing to go seeking IMHO at $70 a bottle in our market.
