Masterfully done beef, good sir! What cut is that?
2018 Champans was delicious. I asked for a decant because I knew we would not have much time with it and the tannins still had some bite left. Very fruit forward and fragrant. Nice acidity lifting the ripe red-berried palate.
Caillerets was also good but could benefit from more time. It’s got more earth and minerality than the Champans and the tannins are more present. This will be lovely in time.
Great to hear! I’ve only had a handful of their wines, but really liked them all. Seeing your post reminded me to seek it out more.
2023 B Kosuge Sonoma Coast Pinot
My first time trying this producer. Very nice, typical SC character. Good QPR.
18 Von Der Fels is vibrant and alive and is really working with some simple fried chicken. I regularly buy these but clearly not enough!
6 Likes
2008 Marcassin Chardonnay Three Sisters Vineyard
I was concerned it would be past its prime because of the age and the cork was pretty gamey. But it was fantastic, deep yellow, lots of mouthfeel, just a hint that it should be drunk now
1 Like
Have had two bottles of this in the 21 vintage, one was awesome and one was an oxidized mess. Really nice when it was on though!
Cheers! Well marbled Finnish beef sirloin. The steaks were quite small (more akin to tenderloin in shape) but so juicy and intense.
Last night with my daughter celebrating her new job over dinner. This is the eighth bottle out of nine I bought when I visited in 2015 and they just keep getting better.
5 Likes
Fetească neagră!! Such an awesome grape. Total Wine sells one for $8 that so wildly outperforms that price point that it actually made me laugh out loud when I tried it.
Would be curious to try that FLX saperavi, too. I’ve only had KF’s and found it good but so different from Georgian examples that I want to see whether it’s just them or FLX in general that presents that way.
Not quite red bordeaux weather in southern CA and I’m sure this vintage will go the distance but this is drinking really well right now and went great with a wagyu strip. Definitely benefited from a little air time.
6 Likes
This is my first Loire white, don’t know anything about the producer or the region, lucky this was stored very well:
- 1961 Moulin Touchais Anjou Blanc - France, Loire Valley, Anjou-Saumur, Anjou (02/08/2026)
Simon's #6; From my aunt's father-in-law's cellar purchased on release! dark orange-red colour, no decanting, no aerating;
primary aromas of a cold-micro-climate Mosel spätlese of this age: mint, the darkest honey, dried apricots; burnt wax, well-aged oxidative notes of caramel, molasses; palette similar but the acidic freshness is striking; some cinnamon, Christmas dessert spices particularly on the throat; Madeira-like; phenolically focused on the above primaries, but occasionally some red berry: hawthorn, cranberry; finish likewise long and with the mint leaves, herbaceouss yellow raisin; (98 points)
14 Likes
2022Artemis Karamolegos:
Aegean in a glass: lemon zest, oyster shell, smoke. Razor-sharp acidity.
NV Goodfellow Willamette Valley Extra Brut:
Crystalline and understated. Citrus blossom, orchard fruit, toasted bread, and crushed stone.
Both paired excellently with traditional Greek lamb and pork.
4 Likes
I don’t have much experience with Felton Road wines, so I can’t compare with previous vintages, but probably my second favorite wine I tasted on my trip just after the Block 3 Pinot.
The Other Stupid and I must have gone through at least two cases of the '57. That wine seems immortal.
3 Likes
I was gifted several never-exported small grower versions of FN which we’ll be going through over the next couple months. If you find yourself in western NY, drop me a PM and I’ll happily pop one. I’ve been long convinced that this would be a great variety to plant in FLX and want to try to import some, do a virus check, and plant on a spot on Seneca Lake where I have access, but I’m constrained by the egregious Tied House laws in New York. If I can figure out a work-around…
I’ve been wanting to do a semi-comprehensive FLX Saperavi tasting (I have on hand several Saperavis from Dr. Frank, Weis, Airy Acres, Standing Stone, McGregor, and Bully Hill), but need a few more interested people to make it happen. Hint, hint to the NYC crew…
The FLX versions vary widely in style, but almost all are made in what I would call, for lack of a better term, the French method: a conventional fermentation in steel, pressing, and barrel aging, as opposed to a traditional Georgian qvevri. Dr. Franks’s is an absolutely delicious example, but it would stick out like a sore thumb if slipped into a Georgian lineup. I’ve always been a Syrah freak, but Saperavi might have replaced it as my favorite variety.
Curious Girlfriend and I are spending this week in FLX and we had a sparkling Saperavi rose last night that was terrific. It’s an amazing and versatile grape.
2 Likes
Absolutely, figure this still had 5y+ was so fresh!