Tastes better than most of the stuff from the homonymic California producer. A bit thin on fruit. I’d say an 87.
I seem to forget about Peay. Not sure why as this was excellent alongside a miso glazed pork tenderloin and polenta.
Vibrant tension through the palate. Subtle orchard fruit around a slate mineral spine. Taut and crisp on the finish. There is much energy and this has evolved beautifully.
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2006 Lafleur-Petrus was a surprise. More primary and, TBF, more “new world” than I ever would have guessed. It smelled divine, and was a pleasure to drink but it had little on the palate that shouted 19 year old Pomerol.
I have one more (someplace) and will probably wait to see if I get more tertiary development.
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Boisson-Vadot 2015, probably my last bottle, still glowing with that creamy, nutty calm.
Bachelet 2019 showed perfect balance, beautiful fruit, and perfectly judged phenolics. Monsieur Bachelet once told me he looks for la gourmandise, la sucrosité sans sucre — and my goodness, it’s right there in the glass.
Tom’s E04, last year’s dégorgement, is starting to open after a four-hour slow ox, unfolding with quiet energy and brightness.
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I was thinking about trying that Bachelet Cote de Nuits-Villages. Could you recommend any vintages?
Based on what I have tasted so far , 17, 19, 21, 20 not yet ready . This excludes 1er cru and GC which i haven’t opened yet
17 is drinking fine like almost all other 17s.
Both wines are drinking very well already. First Margotes from Dureuil-Janthial for me and it did not disappoint. A bit more airy and elegant than a recent Meix Cadot. Soldaat is just top class Grenache. One of my favourites.
Both from the list at Restaurant Frank in Copenhagen. They just moved to new facilities, and as I know we sent quite a few WBers there, with great success, I can only say go revisit if you come back to Copenhagen! They are better than ever.
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Thanks!
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2019 Le Vigne Cabernet Sauvignon Reserve Domenico Vineyard
Celebrating my girlfriend’s birthday at the tasting room in LA. 100% Cab, aged 30 months in mixed French & American oak.
A couple of young, fresh ports…
Quite aromatic, salted caramel candy and orange citrus. Lovely palate with ripping acidity and warm caramel and sea salt notes. Dried figs, orange rind and hints of toffee. Not necessarily a complex port but a very delicious satisfying one. ABV and oak fully integrated. (93 pts.)
I bought a bottle of the 1944 Colheita.
Then this sweet candy!
1847 António Caetano Rodrigues Port (bottled in 1871)
A treat to try something this old and find it quite lovely and intact. I have only had Madeira from this era, from Bern’s. This wine shows no hint of oxidation, ok perhaps a wee hint of sherry and dried orange rind that only added to the complexity. Toasted walnuts, honey, caramel and spice. Has a bitter green note than I could not place but I like it. Overall quite fresh and spectacularly alive. Can’t find any notes on this producer on CT. (94 pts.)
Not for sale but at least I got to enjoy it!
Even my wife loved these unique wines.
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Fantastic Robert. What city are you tasting these beauties?
Lisbon. Will hit Porto at end of week.
2022 Faiveley Mercurey La Framboisière as spring/summer teases us for a couple of days. A bit disappointing as I was hoping for more velvet in the core, but a nice easy drinking PN. Perhaps it could improve with a few more years…
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Fancy pool side decanter Nick!
Love these Faiveley Mercureys, but I did think the 22 Clos Du Roy looked extremely primary when I busted one recently. Some times they are great out of the gate, but did think to myself that it needed some time to settle down.
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