2001 Trimbach, Riesling Cuvée Frédéric Emile – 375th Anniversary:
I am told this bottling comes from the oldest vines in the vineyard and was harvested later than normal; initially the nose is very rich and full with honey-comb and pineapple syrup aromas but as the wine opens and warms, the nose gains focus and smells more of fresh fruit and mineral; much the same progression in the mouth with excellent concentration, a light creaminess and lovely balance; quite long.
I was able to taste this on two separate occasions over the last week and it was a great treat. Pricey stuff (around $90) but oh so delicious.
Very good with sole; fantastic with pork chop.
2010 Abrente, Albariño:
A project from Morgan Twain-Peterson and Michael Havens from fruit grown on the only limestone outcropping in Napa Valley (actually, American Canyon); very fresh and bright with clear aromas and flavors of the variety, considerable spice that lends a piquant note, good balance and length. Excellent for drinking by itself but also really good with grilled veggies. About $20.
2008 Sandler Family Winery, Syrah Connell Vnyd.:
14.1% alcohol; a Bennett Valley syrah that shows its place with some menthol, big blue/purple fruit and spice; not much in the way of pepper or meat but this is very young; gives some evidence of stem inclusion; big tannins. Needs considerable time but worked pretty well with pork. About $16.
2009 Drouhin, Beaujolais-Villages:
A little disjointed at first but, with air, it smoothes into a lovely and lively gamay with character, spice and a bit of distinction that I would not have expected – tasted rather like Brouilly or MaV as opposed to villages. Very nice with mushroom pizza and also good all on its own. About $14.
2010 Saladini Pilastri, Offida:
13.5%, pecorino grapes, certified organic; floral and spicy on the nose with citrus aromas; much the same on the palate – lots of structure and spice, intense, bright and longer than the flavors first suggest. Very easy to drink and good anywhere from refrigerator cold to room temp. With goat gouda, a delight.
About $13.
Best, Jim