Wow. I have had that wine, and none of your descriptors make sense to me.
Just more proof that wine is an individual experience.
As my best friend and I watch the Super bowl, we also celebrate life with some good wine. 2024 has been a challenging year, so happy for these celebratory moments when we get them.
Two great wines tonight - the Unico was very tight at opening, medium tannins with an almost raisin-like note on the palate. Opened up over the course of an hour revealing black cherry, sage, and an incredibly perfumed nose throughout.
The BdM was just as lovely. Jasmine nose, rich texture of lemon curd and pure fruit. No sulfur or premox evident. Slightly oily mouthfeel which was a perfect compliment to the flavors on display.
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Cassis and cedar nose. Fruit was very muted and drying. Some nice savory elements. I expected much more.
On the Janasse CDP Chaupin, 100% grenache, minimal tannins, still some fresh fruit but more tertiary in nature, leather, prune, dried cherry, pepper.
The Quixote Rocinante 2020.
56% Cab Sauv, 20% Cab Franc, 13% PV, and 11% Malbec
Deep purple.
BlackBerry, jammy mulberry, dark fruit. Bit earthy tail end
Full body, high tannins, high acidity, fresh but spicy finish.
Who is the producer of the third wine?
darioush sage vineyard mt veeder 2018.
Oak and vanilla, cedar, dark berry. Loads of tannins, smoke, acidity, probably needs a few more years in bottle.
QPR not the greatest imo
Thank you
How was their Gattinara? I have a bottle of 2013 Vallana Boca that I’ve been debating opening soon. I had their Spanna over Christmas and it was a killer food wine.
De Moor — Sans Bruit 2019
Floral scent and some slightly green notes, but not the same green grass notes of a traditional SB.
In the mouth there’s some apricot and yoghurt, all due to the late harvest. It doesn’t feel like the residual sugar is as high as the 18 vintage but it still weighs in at 15%, but it’s very well masked. Really like it on day 2. Good bottle.
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Pale gold w greenish notes, starts light, delicate but broadens quickly with butter, lemon and lime. A little toasty. Finishes with slightly off-putting tannin. Would try again in 2025.
Half-bottle of '16 Haut Brion with Flannery Lamb Loin from BD15. The lamb was off the charts amazing. The Haut Brion was a nice pairing showing its Grave pedigree, but with that wonderful '16 freshness.
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I need more Gattinara in my life.
Checking in on a half-bottle of 2020 Canon, which I believe is supposed to be one of the wines of the vintage. Big tannins, dark and brooding wine showing some heat (14.5%).
Damn that looks fantastic. You cooked that lamb perfectly. Love lamb with Bordeaux.
Thank you, and it was so easy to cook. Salt, pepper and browned in a cast iron pan, then into a 375 oven for about 15 minutes. Unfortunately I did not have any thyme, which would have notched it up even more. Underappreciated cut of meat IMO. We had the Flannery ribeyes (below) the night before. Those have been hit or miss for me, but the lamb always rocks.
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So much meat, so little thyme…
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Love the Flannery lamb. The hangar steaks are also excellent. And Jon, absolutely agree that lamb and HB are a perfect combination.
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It was a gorgeous wine and so good with food. 1/2 bottle with the steaks and the other 1/2 with pizza during the Superbowl. It’s definitely got a long life left in the bottle but still drinking really well now.
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