2021 Kutch Bohan PN
In a change over the years, I think I like Jamie’s expression from this vineyard on the younger side. I still have access to nimble berry fruit with a light swatch of cherry and herbs, but it’s presented in such a fresh and energetic way at this stage. While it’s outshone by my love for McDougall and, more recently, Mindego Ridge, this is still a fine bottle of wine.
2022 Kelly Mason Viognier
In my “Thinking Cap” post on authenticity, I called out Kelly—a very fast-rising female winemaker here in Ontario—as someone who has tilted my view on the wines I look for. I was smart enough to order 6 of a limited allocation of these and popped the first one at a family-and-friends dinner. This has plenty of varietal presence–peaches, honeysuckle, other florals and a dab of gingerbread at the back—but is utterly unique for me in how racy and vivacious it is dans la bouche. It brings a totally different–and delightful for me—slant to Viognier, a grape I’m mostly off of right now. My best friend, she’s a reluctant convert to white wines, but this was another one that she had to have some more of 
2014 Tercero Larner Mourvedre
Decanted for 2+ hours. Boy, was this ever banging, especially with my mole chicken and mashed potatoes. Larry’s had my mole chicken, so he’ll understand. Elevated both the food and the wine with the pairing, and the wine didn’t need much elevation. Splendid dark fruit core is surrounded by tinge of leather, some cocoa and very light touch of baking spices. It is fluid and strong in the mouth all at the same time. With the decant, it’s totally on right now. If you want to pop and pour, hang on to it for another couple of years. Bravo, Larry!
2008 Revello Barolo Rocche de Annunziata
Decanted for 3 hours. Completely approachable with that treatment and rather a surprise. Elegant, velvety tannins, and while there is strawberry fruit, what took my attention was a sort of elevated sweetness from many Baroli I’ve had—and not in an offputting way!—and a real sense of spices here, particularly cinnamon and, perhaps, saffron. Different, I think, from just about any Barolo I’ve had, but still super-enjoyable and a fine match with flank steak.
Maluhia
Mike