Winery: Les Hauts Smith Blanc (2nd Wine of Chateau Smith-Haut-Lafitte)
Vintage: 2006
Appellation: Pessac-Leognan, Graves, Bordeaux
Varietal: Sauvignon Blanc
Oak: Up to 20 months in 80% new.
Average Price: €20
Tasting notes: This is in some way an unusual white Bordeaux since it’s made solely (almost) on sauvignon Blanc. This Sauvignon reminds me very much of the famous Dog Point vineyards “Section 94”. Its rich, nutty and intense. The body is medium as you would expect from a Sauvignon, but the green, crisp ‘cat-pee’ (I hate to say it) notes is gone – which is a very pleasant way to enjoy this grape.
Food Pairing Suggestions: shellfish, shellfish and shellfish. I have a very memorable evening fresh in my mind at the Fisherman’s Wharf in SF with craps, lobters, scallops and what have we not, and this wine should had been our 4th party member. That’s whats wine is all about.
Winery Notes: White Bordeaux and white Rhone. Why are these areas so hopeless unfashionable? I mean, this phrase ‘terrior’ – which I don’t know to like or not - is so expressed in these wines. Im fighting for these areas to become more famous. The wines are always crisp – but not gooseberry and ‘cat-pee’ boring crisp. They have layers and layers of velvety notes and feelings just waiting to come out.
Rating. (3.5 out of 5)
Showing posts with label Tasting Notes. Show all posts
Showing posts with label Tasting Notes. Show all posts
Friday, April 24, 2009
Thursday, April 9, 2009
Cava at its best
Pares Baltà, Blanca Cusinè Brut 2006, Penedès
Simon Juhl Olesen is a 24 year old Sommelier from Denmark. He currently works in the heart of Copenhagen, in the restaurant Le Sommelier. All his gastronomic education was gathered in Spain, where he has lived most of his life. The last two years before coming to Denmark he was a teacher/Restaurant chef in a restaurant school “La Fonda” in the south of Spain. He also spent time in the 1 star Michelin restaurant Guggenheim in Bilbao. Among other things he is a three time winner of the Andalusian championship for Sommeliers and in top 10 Spanish Sommelier. In his free time he enjoys playing golf if the weather allows it. If you want to contact him you can do so on: simonjolesen@gmail.com
Winery: Pares Baltà
Vintage: 2006
Appellation: D.O Penedes
Varietal: 59.5 % Chardonnay. 40.5 % Pinot Noir
Ageing: The Pinot Noir goes through the malolactic fermentation and then 2 month ageing with the lees. The Chardonnay stays on stainless steel tanks. The second fermentation in bottle goes on for 26 month.
Average Price: 15 €
Tasting Notes: Yellow color with golden tints. On the nose complex and subtle aroma with delicate notes of almonds, hazelnuts, honey and prickly pear. In the mouth it is fresh and round. Notes of preserved fruit together with flavors of almonds and honey. Long and complex finish.
Food Pairing Suggestions: This Cava can be enjoyed as the welcoming drink with the typical spanish tapas like the Iberico ham and Manchego cheese. Used in a menu, I would pair this great Cava with something tasteful and with a natural sweetness. For example; Roasted Scallops with a carrot pure white asparagus and a lobster bisque.
Winery Notes: Pares Balta was started in 1790, when the first wine plants were planted. In 1978 the bodega was bought by Joan Cusinè Hill. Joan Cusinè Cusinè, son of Joan Cusinè Hill took over after his dad and today there is the second generation running the bodega. Grandsons Joan and Josep Cusinè Carol brought a more modern aspect to the bodega and to the Penedes area.
Vintage Notes: 2006- After a normal autumn and winter concerning rain and temperatures, the spring was extremely dry, this only made the plants stronger and better. The summer was very hot as usual. The result of a very hot year was that the fruits maturation was slightly advanced.
Simon Juhl Olesen is a 24 year old Sommelier from Denmark. He currently works in the heart of Copenhagen, in the restaurant Le Sommelier. All his gastronomic education was gathered in Spain, where he has lived most of his life. The last two years before coming to Denmark he was a teacher/Restaurant chef in a restaurant school “La Fonda” in the south of Spain. He also spent time in the 1 star Michelin restaurant Guggenheim in Bilbao. Among other things he is a three time winner of the Andalusian championship for Sommeliers and in top 10 Spanish Sommelier. In his free time he enjoys playing golf if the weather allows it. If you want to contact him you can do so on: simonjolesen@gmail.com
Winery: Pares Baltà
Vintage: 2006
Appellation: D.O Penedes
Varietal: 59.5 % Chardonnay. 40.5 % Pinot Noir
Ageing: The Pinot Noir goes through the malolactic fermentation and then 2 month ageing with the lees. The Chardonnay stays on stainless steel tanks. The second fermentation in bottle goes on for 26 month.
Average Price: 15 €
Tasting Notes: Yellow color with golden tints. On the nose complex and subtle aroma with delicate notes of almonds, hazelnuts, honey and prickly pear. In the mouth it is fresh and round. Notes of preserved fruit together with flavors of almonds and honey. Long and complex finish.
Food Pairing Suggestions: This Cava can be enjoyed as the welcoming drink with the typical spanish tapas like the Iberico ham and Manchego cheese. Used in a menu, I would pair this great Cava with something tasteful and with a natural sweetness. For example; Roasted Scallops with a carrot pure white asparagus and a lobster bisque.
Winery Notes: Pares Balta was started in 1790, when the first wine plants were planted. In 1978 the bodega was bought by Joan Cusinè Hill. Joan Cusinè Cusinè, son of Joan Cusinè Hill took over after his dad and today there is the second generation running the bodega. Grandsons Joan and Josep Cusinè Carol brought a more modern aspect to the bodega and to the Penedes area.
Vintage Notes: 2006- After a normal autumn and winter concerning rain and temperatures, the spring was extremely dry, this only made the plants stronger and better. The summer was very hot as usual. The result of a very hot year was that the fruits maturation was slightly advanced.
Tuesday, April 7, 2009
Battle of the First Growths
David Grega is a certified sommelier and wine consultant living in the Napa Valley; In addition David is the consulting winemaker and national sales manager for Carlotta Cellars. For more information e-mail david@carlottawines.com
Wearing my favorite Operation Iraqi Freedom Veteran T-shirt, I find my self staring down at two glasses of deep ruby red wine. A battle in itself was about to ensue. The 2000 Chateau Margaux vs. 2000 Chateau Latour in a battle to the death, or should I say digestion! I learned a lot about these wines while tasting them over a one hour period. My initial thoughts were that the Latour was much more impressive and dense, and I felt that the Margaux was a bit lack luster on the palate but showed impressive aromatics. Over the next hour both wines saw improvement with the Margaux gaining ground on the Latour. The Margaux began to really show it true colors, this is a wine about aroma and flavor, there were layers of complex aromatics and tons of fantastic tastes to discover on the palate. There is a certain grace to Margaux that I don't believe is matched by anyone else. The Latour stayed true to its pauillac Cabernet roots. This wine was dense and full of classic Cabernet backbone. The structure and quality of fruit were impressive to say the least. The Chateau Latour made a clear statement of pedigree and position among the greatest in Bordeaux and quite possibly the world. These wines do require a lot of thought to get the most out of them but I find that an equal amount of humor is required too. I was happy to be enjoying such wonderful wines and made it a point to laugh, enjoy, and relax to better savor the moment. Grand wines deserve adoration but it's important to remember that having fun with it is just as much apart of the enjoyment of wine as tasting. Notes to follow:
2000 Chateau Latour- A layered and complex nose full of blackberry, rhubarb and plumb aromas followed by hints of black raspberry, vanilla and a touch of caramel. The palate is bold and impressive. Sporting a seriously complex mid palate of ripe baked fruits and long well structured finish, this wine has made a statement. I AM THE BEST AND I'LL ONLY IMPROVE WITH TIME.
Rating: 4.5 of 5 (Sit down wine, Classic wine, Special occasion wine)
2000 Chateau Margaux- A truly ethereal nose of lavender, black cherry and ripe strawberry complemented by hints of oak spice and vanilla shortbread. On the palate More succulent red and black fruit flavors with floral complexities and well balanced, beautifully structured, mouth feel. This wine is powerful and elegant at the same time, what a lovely treat.
Rating: 4 of 5 (Classic wine, Special occasion wine)
Wearing my favorite Operation Iraqi Freedom Veteran T-shirt, I find my self staring down at two glasses of deep ruby red wine. A battle in itself was about to ensue. The 2000 Chateau Margaux vs. 2000 Chateau Latour in a battle to the death, or should I say digestion! I learned a lot about these wines while tasting them over a one hour period. My initial thoughts were that the Latour was much more impressive and dense, and I felt that the Margaux was a bit lack luster on the palate but showed impressive aromatics. Over the next hour both wines saw improvement with the Margaux gaining ground on the Latour. The Margaux began to really show it true colors, this is a wine about aroma and flavor, there were layers of complex aromatics and tons of fantastic tastes to discover on the palate. There is a certain grace to Margaux that I don't believe is matched by anyone else. The Latour stayed true to its pauillac Cabernet roots. This wine was dense and full of classic Cabernet backbone. The structure and quality of fruit were impressive to say the least. The Chateau Latour made a clear statement of pedigree and position among the greatest in Bordeaux and quite possibly the world. These wines do require a lot of thought to get the most out of them but I find that an equal amount of humor is required too. I was happy to be enjoying such wonderful wines and made it a point to laugh, enjoy, and relax to better savor the moment. Grand wines deserve adoration but it's important to remember that having fun with it is just as much apart of the enjoyment of wine as tasting. Notes to follow:
2000 Chateau Latour- A layered and complex nose full of blackberry, rhubarb and plumb aromas followed by hints of black raspberry, vanilla and a touch of caramel. The palate is bold and impressive. Sporting a seriously complex mid palate of ripe baked fruits and long well structured finish, this wine has made a statement. I AM THE BEST AND I'LL ONLY IMPROVE WITH TIME.
Rating: 4.5 of 5 (Sit down wine, Classic wine, Special occasion wine)
2000 Chateau Margaux- A truly ethereal nose of lavender, black cherry and ripe strawberry complemented by hints of oak spice and vanilla shortbread. On the palate More succulent red and black fruit flavors with floral complexities and well balanced, beautifully structured, mouth feel. This wine is powerful and elegant at the same time, what a lovely treat.
Rating: 4 of 5 (Classic wine, Special occasion wine)
Sunday, April 5, 2009
A perfect 5 of 5
David Grega is a certified sommelier and wine consultant living in the Napa Valley; In addition David is the consulting winemaker and national sales manager for Carlotta Cellars. For more information e-mail david@carlottawines.com
Winery: Mugnier
Vintage: 2005
Grand Cru: Musigny
Varietal: 100% Pinot Noir
Average Price: $1400
Tasting Notes: Considered by many to be the wine of the vintage (knowing how great the 2005 vintage was that's saying a lot) the 2005 Mugnier Musigny is the greatest wine I have tasted this year by far, and is a candidate for greatest of all time. I have a feeling that if I taste this wine in 20 years it may take the "best ever" slot. My notes are as follows: The nose releases pure and beautiful aromas of black raspberry and black cherry with a lovely rose pedal and crushed mineral aspect. Hints of fine vanilla and cinnamon complete a unified and seducing bouquet. The palate is stunning to say the least. There is so much power in this wine yet a wonderful elegance as well. Succulent and ripe yet firmly structured with a ridiculously long and complex finish I'm in heaven...pure heaven...
Rating: 5 of 5 (Special occasion wine, sit down wine)
Cellaring: I would drink this at the earliest 2024, this wine will taste fantastic for 30+ years if cellared properly.
Winery: Mugnier
Vintage: 2005
Grand Cru: Musigny
Varietal: 100% Pinot Noir
Average Price: $1400
Tasting Notes: Considered by many to be the wine of the vintage (knowing how great the 2005 vintage was that's saying a lot) the 2005 Mugnier Musigny is the greatest wine I have tasted this year by far, and is a candidate for greatest of all time. I have a feeling that if I taste this wine in 20 years it may take the "best ever" slot. My notes are as follows: The nose releases pure and beautiful aromas of black raspberry and black cherry with a lovely rose pedal and crushed mineral aspect. Hints of fine vanilla and cinnamon complete a unified and seducing bouquet. The palate is stunning to say the least. There is so much power in this wine yet a wonderful elegance as well. Succulent and ripe yet firmly structured with a ridiculously long and complex finish I'm in heaven...pure heaven...
Rating: 5 of 5 (Special occasion wine, sit down wine)
Cellaring: I would drink this at the earliest 2024, this wine will taste fantastic for 30+ years if cellared properly.
Saturday, April 4, 2009
Grand Cru for the soul!
David Grega is a certified sommelier and wine consultant living in the Napa Valley; In addition David is the consulting winemaker and national sales manager for Carlotta Cellars. For more information e-mail david@carlottawines.com
Winery: Domaine DuJac
Vintage: 2003
Grand Cru: Clos de la Roche
Varietal: 100% Pinot Noir
Average Price: $800 (Magnum)
Tasting Notes: I won't lie, we opened this decades too early on purpose. There is only one way to get a half decent idea about how long a wine will age, and that is to taste it. Here are the notes from this stunning wine. A nose only hinting at what will someday become a host of vivid aromas. A beautiful black cherry and rhubarb note with a powerful truffle and dark turned potting soil component make this nose jump right out of the glass. On the palate this wine is dense with absolutely pristine tannins. Despite the rock solid structure, there is an elegance to this wine. To me, that combination is the mark of a truly special burgundy. After a nice long finish I'm floored by this wine. The potential is nearly endless, but if I had to put a number as far as cellaring is concerned, I would say 20 years before I try this guy again.
Rating: 4.5 of 5 (Classic wine, sit down wine)
Winery: Domaine DuJacVintage: 2003
Grand Cru: Clos de la Roche
Varietal: 100% Pinot Noir
Average Price: $800 (Magnum)
Tasting Notes: I won't lie, we opened this decades too early on purpose. There is only one way to get a half decent idea about how long a wine will age, and that is to taste it. Here are the notes from this stunning wine. A nose only hinting at what will someday become a host of vivid aromas. A beautiful black cherry and rhubarb note with a powerful truffle and dark turned potting soil component make this nose jump right out of the glass. On the palate this wine is dense with absolutely pristine tannins. Despite the rock solid structure, there is an elegance to this wine. To me, that combination is the mark of a truly special burgundy. After a nice long finish I'm floored by this wine. The potential is nearly endless, but if I had to put a number as far as cellaring is concerned, I would say 20 years before I try this guy again.
Rating: 4.5 of 5 (Classic wine, sit down wine)
Tuesday, March 31, 2009
A penny for my thoughts...
David Grega is a certified sommelier and wine consultant living in the Napa Valley; In addition David is the consulting winemaker and national sales manager for Carlotta Cellars. For more information e-mail david@carlottawines.com
While perusing around my favorite wine shop in Yountville (V-wine Cellar) I was asked by the general manager of the shop to taste a flight of wines brought by a sales rep. This came not as surprise to me. The wonderful people at V-Wine Cellar have come to appreciate my two cents when it comes to potential wines they might carry. This benefits them because they get an outside opinion from a practised palate and it benefits me because I get the opportunity to learn something new about wines I would have not tasted otherwise. This particular flight was a Patz&Hall Pinot Noir tasting. I thought I would share my tasting notes with you, hope you enjoy!
Patz & Hall, 2007 Sonoma Coast Pinot Noir:
Right off the bat I was floored by the complex aromas of black raspberry, black cherry and candied bacon. Secondary aromas of slightly dried cranberry and fresh strawberry rounded out the nose. The palate was pure and pleasing. More of the lovely fresh fruits from the nose and well balanced approach make this a solid Pinot Noir in my book.
Score: 3.5 out of 5
Patz & Hall, 2007 Jenkins Ranch:
Black cherries jump right out at me as well as a bourbon quality that reminds me of a well made Manhattan. The palate fell apart a little bit on me. The flavors of black cherry, cola and ripe strawberry were there but I found an awkward bubble gum component on the mid palate that rubbed me the wrong way. I must say that the tannin was quite ripe and delicious.
Score: 3 out of 5
Patz & Hall, 2006 Chenoweth Ranch:
OK, I know this might sound a bit odd but this wine smelled like Banana nut bread with yummy walnuts all over the place. I know that seems like a bad thing but I actually quite enjoyed these interesting aromas mixed with hints of maraschino cherry, red liquorice and vanilla spice. The palate showed some blackberry and black cherry flavors coupled with a fine tannin structure. I really enjoyed this one.
Score: 3.5 out of 5
Patz & Hall, 2006 Pisoni Vineyard:
Ah, the legendary Pisoni Vineyard. This wine certainly stood out from the rest much like the great Gary Pisoni himself. On the nose I found a hedonistic grouping of blackberry jam, blueberry cobbler, shortbread and fresh strawberries. The palate was full, luscious and consuming. Layers of huckleberry jam and wild strawberry coupled with a creamy texture and long finish this was certainly a wine to be reckoned with.
Score: 4 out of 5
While perusing around my favorite wine shop in Yountville (V-wine Cellar) I was asked by the general manager of the shop to taste a flight of wines brought by a sales rep. This came not as surprise to me. The wonderful people at V-Wine Cellar have come to appreciate my two cents when it comes to potential wines they might carry. This benefits them because they get an outside opinion from a practised palate and it benefits me because I get the opportunity to learn something new about wines I would have not tasted otherwise. This particular flight was a Patz&Hall Pinot Noir tasting. I thought I would share my tasting notes with you, hope you enjoy!
Patz & Hall, 2007 Sonoma Coast Pinot Noir:
Right off the bat I was floored by the complex aromas of black raspberry, black cherry and candied bacon. Secondary aromas of slightly dried cranberry and fresh strawberry rounded out the nose. The palate was pure and pleasing. More of the lovely fresh fruits from the nose and well balanced approach make this a solid Pinot Noir in my book.
Score: 3.5 out of 5
Patz & Hall, 2007 Jenkins Ranch:
Black cherries jump right out at me as well as a bourbon quality that reminds me of a well made Manhattan. The palate fell apart a little bit on me. The flavors of black cherry, cola and ripe strawberry were there but I found an awkward bubble gum component on the mid palate that rubbed me the wrong way. I must say that the tannin was quite ripe and delicious.
Score: 3 out of 5
Patz & Hall, 2006 Chenoweth Ranch:
OK, I know this might sound a bit odd but this wine smelled like Banana nut bread with yummy walnuts all over the place. I know that seems like a bad thing but I actually quite enjoyed these interesting aromas mixed with hints of maraschino cherry, red liquorice and vanilla spice. The palate showed some blackberry and black cherry flavors coupled with a fine tannin structure. I really enjoyed this one.
Score: 3.5 out of 5
Patz & Hall, 2006 Pisoni Vineyard:
Ah, the legendary Pisoni Vineyard. This wine certainly stood out from the rest much like the great Gary Pisoni himself. On the nose I found a hedonistic grouping of blackberry jam, blueberry cobbler, shortbread and fresh strawberries. The palate was full, luscious and consuming. Layers of huckleberry jam and wild strawberry coupled with a creamy texture and long finish this was certainly a wine to be reckoned with.
Score: 4 out of 5
Wednesday, March 25, 2009
Dessert Please!
David Grega is a certified sommelier and wine consultant living in the Napa Valley; In addition David is the consulting winemaker and national sales manager for Carlotta Cellars. For more information e-mail david@carlottawines.com
Winery: Château Rieussec
Vintage: 2001
Appellation: Sauternes AOC
Varietal: Semillion/Sauvignon Blanc
Average Price: $150.00
Tasting Notes: By far the greatest and most memorable Sauterne I have ever tasted (yes, including Y'quem). A rich and profound aroma of pure organic honey, Creme Brulee and ripe apricots, trumped by the impeccably balanced and rich flavors on the palate. Well over a minute after taking my first taste, this wine is still lingering, amazing length and perfect acidity. I expect this the age well over 30 years.
Food Pairing Suggestions: I had this wine with an amazing dish prepared by chef Casey Gibson of restaurant 58 degrees in Sacramento CA. Chef Gibson presented a blue cheese panna cotta topped with organic honey "caviar" garnished with fresh raspberry and Spanish almonds. A truly ethereal pairing!
Winery Notes: Chateau Rieussec is one of 11 Prémier Cru properties designated in the 1855 classification, and was originally owned by Carmelite monks pre-dating the French Revolution. Currently the Chateau is owned by the Lafite-Rothschild group. The vineyards border that of the great Chateau Y'quem and consistently produce wines that rival Y'quem in Quality.
Winery: Château Rieussec
Vintage: 2001
Appellation: Sauternes AOC
Varietal: Semillion/Sauvignon Blanc
Average Price: $150.00
Tasting Notes: By far the greatest and most memorable Sauterne I have ever tasted (yes, including Y'quem). A rich and profound aroma of pure organic honey, Creme Brulee and ripe apricots, trumped by the impeccably balanced and rich flavors on the palate. Well over a minute after taking my first taste, this wine is still lingering, amazing length and perfect acidity. I expect this the age well over 30 years.
Food Pairing Suggestions: I had this wine with an amazing dish prepared by chef Casey Gibson of restaurant 58 degrees in Sacramento CA. Chef Gibson presented a blue cheese panna cotta topped with organic honey "caviar" garnished with fresh raspberry and Spanish almonds. A truly ethereal pairing!
Winery Notes: Chateau Rieussec is one of 11 Prémier Cru properties designated in the 1855 classification, and was originally owned by Carmelite monks pre-dating the French Revolution. Currently the Chateau is owned by the Lafite-Rothschild group. The vineyards border that of the great Chateau Y'quem and consistently produce wines that rival Y'quem in Quality.
Thursday, March 19, 2009
Cote-Rotie Clusel-Roch 1999
“Wilfried Sentex is born in Bordeaux, France and for sure his passion for wine comes from his home country. At present he is working in New York, at Bar Boulud, Daniel Boulud Wine bar. For more information you can reach him at willsentex@gmail.com"
Winery: Clusel Roch
Vintage: 1999
Appellation: Cote-Rotie
Varietal: 96% Syrah, 4% Viognier
Winemaker: Gilbert Clusel and Brigitte Roch
Oak: 24 months in oak (15% new) no filtration
Average Price: N/A
Tasting Notes: With a daylight clarity, medium intensity and purple to garnet color this wine is beautiful. The nose is really powerful with the black cherry, ripe black berry and raisin scents, which combine with the leather, the black pepper and the violet scents. As the palate with a medium tannin and body, a high acidity, this wine releases some black fruits' flavours, same as the nose, the spices (black pepper, nutmeg) become more pronounced. The leather taste, with some violet and a meaty taste (bacon) comes out at the end with the long finish.
Food Pairing Suggestions: This wine could be drank just by itself, with some good friends, maybe for a special occasion, but if you would like to open it for dinner, which is also a really good idea, maybe you should start with some Jambon de Bayonne pan-seared in cider with some shallots, follow with a rack of lamb (medium) crusted with some herbs and roasted, served with some sauteed potatoes and green beans with some garlic. After, why not follow with some cheeses (a nice selection of medium to strong with peppery taste) and if you still have some wine left just finish your dinner with a chocolate souffle. Bonne Appetit!
Winery: Clusel Roch
Vintage: 1999
Appellation: Cote-Rotie
Varietal: 96% Syrah, 4% Viognier
Winemaker: Gilbert Clusel and Brigitte Roch
Oak: 24 months in oak (15% new) no filtration
Average Price: N/A
Tasting Notes: With a daylight clarity, medium intensity and purple to garnet color this wine is beautiful. The nose is really powerful with the black cherry, ripe black berry and raisin scents, which combine with the leather, the black pepper and the violet scents. As the palate with a medium tannin and body, a high acidity, this wine releases some black fruits' flavours, same as the nose, the spices (black pepper, nutmeg) become more pronounced. The leather taste, with some violet and a meaty taste (bacon) comes out at the end with the long finish.
Food Pairing Suggestions: This wine could be drank just by itself, with some good friends, maybe for a special occasion, but if you would like to open it for dinner, which is also a really good idea, maybe you should start with some Jambon de Bayonne pan-seared in cider with some shallots, follow with a rack of lamb (medium) crusted with some herbs and roasted, served with some sauteed potatoes and green beans with some garlic. After, why not follow with some cheeses (a nice selection of medium to strong with peppery taste) and if you still have some wine left just finish your dinner with a chocolate souffle. Bonne Appetit!
Thursday, March 12, 2009
Morellino Riserva Calestaia 2005
Federico Vincenzi is an Italian sommelier and a wine writer with the Masters Degree in Economics. He has been consulting top restaurants in Italy and Switzerland and has received many awards, including ‘Sommelier of the month’ and 'Meilleur Formateur en Vin de Champagne'. Federico lives in Milan where he founded OENOGOURMET www.oenogourmet.com
Brand: CALESTAIA
Winery: ROCCAPESTA
Vintage: 2005
Appellation: DOCG, MORELLINO DI SCANSANO RISERVA
Varietal: 100% SANGIOVESE
Winemaker: Paoletti, Bernini, Schuster
Oak: Triple grapes selection. Maceration on skins for 20/25 days. Pre-maceration at 12°C. Fermentation in steel tanks. Malolactic fermentation in wooden barrels.
the wine lays for 24 months in French oak barrels (from 5hl up to 25hl capacity).
Once bottled the wine stays in our cellar for a minimum of 12 months.
Alcohol: 14%
Average Price: € 23
Tasting Notes: From the Southern part of Tuscany – Maremma Toscana – Calestaia is dressed in a garnet red colour, still ruby red reflections. On the nose great intensity and complexity of the bouquet. The perfumes remember yet mature fruit and jam. In particular, the blueberries’ jam, blueberries in alcohol, plums, dry plums, jam of plums and the smells deriving from the refinement in wooden barrels. Among these you recognize cinnamon, black pepper and clove. Then scents of citrus fruits, orange-peel, furthermore, chocolate.
The palate is distinguished by aristocracy. The typical tannin of the Sangiovese is already damped by the refinement in wood. Also the “acidity” component is very delicate and suffused and does not cover the great softness and roundness that visual analysis had anticipated.
Robust body and clean equilibrium among the components of alcohol and sugars and among the components of mineral salts and acidity. A very persistent wine, with a lovely aftertaste.
Drink now through 2020.
Food Pairing Suggestions: You need to choose a big, hearty dish. Red meat, feathered and furry game also accompanied by mushrooms or truffles.
This “Riserva”, in addition, is excellent with cheeses: aged tomes, parmesan, Tuscan pecorino
General rating: 4 tastevins
Categories: “sit-down bottle” and “classic”.
Tasting date: March 2nd 2009
Brand: CALESTAIA
Winery: ROCCAPESTA
Vintage: 2005
Appellation: DOCG, MORELLINO DI SCANSANO RISERVA
Varietal: 100% SANGIOVESE
Winemaker: Paoletti, Bernini, Schuster
Oak: Triple grapes selection. Maceration on skins for 20/25 days. Pre-maceration at 12°C. Fermentation in steel tanks. Malolactic fermentation in wooden barrels.
the wine lays for 24 months in French oak barrels (from 5hl up to 25hl capacity).
Once bottled the wine stays in our cellar for a minimum of 12 months.
Alcohol: 14%
Average Price: € 23
Tasting Notes: From the Southern part of Tuscany – Maremma Toscana – Calestaia is dressed in a garnet red colour, still ruby red reflections. On the nose great intensity and complexity of the bouquet. The perfumes remember yet mature fruit and jam. In particular, the blueberries’ jam, blueberries in alcohol, plums, dry plums, jam of plums and the smells deriving from the refinement in wooden barrels. Among these you recognize cinnamon, black pepper and clove. Then scents of citrus fruits, orange-peel, furthermore, chocolate.
The palate is distinguished by aristocracy. The typical tannin of the Sangiovese is already damped by the refinement in wood. Also the “acidity” component is very delicate and suffused and does not cover the great softness and roundness that visual analysis had anticipated.
Robust body and clean equilibrium among the components of alcohol and sugars and among the components of mineral salts and acidity. A very persistent wine, with a lovely aftertaste.
Drink now through 2020.
Food Pairing Suggestions: You need to choose a big, hearty dish. Red meat, feathered and furry game also accompanied by mushrooms or truffles.
This “Riserva”, in addition, is excellent with cheeses: aged tomes, parmesan, Tuscan pecorino
General rating: 4 tastevins
Categories: “sit-down bottle” and “classic”.
Tasting date: March 2nd 2009
Saturday, March 7, 2009
A truly divine wine!
“David Grega is a certified sommelier and wine consultant living in the Napa valley. In addition to consulting and wine writing David made wine for his own label “Bellum Cellars” in 2008. E-mail davidg@wine16.com for more information."
Winery: Domain du Pegau, Cuvee da Capo
Vintage: 2003
Appellation: Chateauneuf du Pape, Cuvee da Capo
Varietal: Grenache, Syrah predominate
Average Price: $600 (may be considerably more at auction)
Tasting Notes: A powerful yet precisely balanced wine, dense layers of ripe cherry Asian plumb and black raspberry are nearly overshadowed by copious amounts of herbs de Provence, sweet basil and roasted meats. The palate has everything I could ever ask for in a wine. Amazing structure, absolutely complex flavors of black cherry, rhubarb and ripe strawberry mixed with a classic hint of pepper. The long finish caps off one of the greatest wines I have tasted this year. If you ever have the chance to taste this masterpiece, savor the moment!
Rating: (on a 1-5 scale) 4.5
Winery: Domain du Pegau, Cuvee da Capo
Vintage: 2003
Appellation: Chateauneuf du Pape, Cuvee da Capo
Varietal: Grenache, Syrah predominate
Average Price: $600 (may be considerably more at auction)
Tasting Notes: A powerful yet precisely balanced wine, dense layers of ripe cherry Asian plumb and black raspberry are nearly overshadowed by copious amounts of herbs de Provence, sweet basil and roasted meats. The palate has everything I could ever ask for in a wine. Amazing structure, absolutely complex flavors of black cherry, rhubarb and ripe strawberry mixed with a classic hint of pepper. The long finish caps off one of the greatest wines I have tasted this year. If you ever have the chance to taste this masterpiece, savor the moment!
Rating: (on a 1-5 scale) 4.5
Thursday, February 12, 2009
Domaine Mardon cuvee Tres Vieilles Vignes
"Wilfried Sentex is born in Bordeaux, France and for sure his passion for wine comes from his home country. At present he is working in New York, at Bar Boulud, Daniel Boulud Wine bar. For more information you can reach him at willsentex@gmail.com"
Winery: Domaine Mardon cuvee Tres Vieilles Vignes
Vintage: 2007
Appellation: Quincy
Varietal: 100% Sauvignon Blanc
Winemaker: Helene Mameaux-Mardon
Average Price: $20.00
Tasting notes: This Sauvignon Blanc from the Loire Valley (about 50 miles west from Sancerre in France) has a nice lemon-straw color and a beautiful intensity. The nose is clear with a medium intensity. You can find some apricot, lemon and minerals notes. As the palate, it is a dry wine with a medium body and a high acidity, you will taste some citrus (lime), apricot and mineral (from the calcareoussandy soil) with a touch of bracken and a long finish.
Food Pairing Suggestions: This is a really nice wine to be drank alone, but also with a "plateau of seafood". It will be excellent with some Belon Oysters from France, or the ones you get in US (Washington, California or Maine). I love a glass of Domaine Mardon with some scallops lightly pan-seared, served over a leeks fondue. As dessert I would go for a fruit salad or a pannacota.
Winery: Domaine Mardon cuvee Tres Vieilles Vignes
Vintage: 2007
Appellation: Quincy
Varietal: 100% Sauvignon Blanc
Winemaker: Helene Mameaux-Mardon
Average Price: $20.00
Tasting notes: This Sauvignon Blanc from the Loire Valley (about 50 miles west from Sancerre in France) has a nice lemon-straw color and a beautiful intensity. The nose is clear with a medium intensity. You can find some apricot, lemon and minerals notes. As the palate, it is a dry wine with a medium body and a high acidity, you will taste some citrus (lime), apricot and mineral (from the calcareoussandy soil) with a touch of bracken and a long finish.
Food Pairing Suggestions: This is a really nice wine to be drank alone, but also with a "plateau of seafood". It will be excellent with some Belon Oysters from France, or the ones you get in US (Washington, California or Maine). I love a glass of Domaine Mardon with some scallops lightly pan-seared, served over a leeks fondue. As dessert I would go for a fruit salad or a pannacota.
Wednesday, February 11, 2009
Barolo 2004, Renato Corino
Rasmus Amdi Larsen is a 21 year old sommelier. He is currently working as head-sommelier and Restaurant Manager at the restaurant Le Sommelier in the centre of Copenhagen. Administrating the 1600 bottle wine list, one of the largest in Denmark, this young sommelier is showing a lot of potential. Rasmus is also educating at the Hospitality College in Copenhagen, competing in sommelier competitions - and in the limited free time, golfing is a huge interest. To get in touch with Rasmus email him at amdi@gastrodenmark.com
Winery: Renato Corino
Vintage: 2004
Appellation: Barolo (La Morra)
Varietal: Nebbiolo (Spanna)
Oak: N/A
Average Price: $45.00
Tasting notes: Deep red color. Very open nose, showing floral hint like violets and roses and berries like blackcurrant. The palate is very delicate, smooth, easy drinking like you would expect for a modern-style La Morra producer. Drink this ‘standard’ (but outstanding) Barolo while you have Renato’s ‘Rocche’ and ‘Arborina’ cellaring a couple more years. (Be careful how long you cellar, some might drink them before you)!
Food Pairing Suggestions: I remember a very special night I had some months ago. The setting is my favorite Italian restaurant in Copenhagen (contact me for details) and this wine. The menu goes: Cheese risotto with fresh truffles. T-bone with green beans and potatoes. Selection of the finest Italian dry cheese. Remember to have at least two or three bottles in backup!
Winery Notes: Renato Corino is trained by the famous Elio Altare! Renato makes a more delicate and smooth style of wine, with flowers and fruits dominating than his master. Renato makes this ‘standard’ Barolo, a Rocche, an Aborina, a Dolcetto and a Barbera. The Barbera is also really worth trying out.
Vintage Notes: 2004 is an instant classic piedmontese. Some compares this vintage with the huge ’90. Most producers ‘standard’ Barolo and Barbaresco’s are so smooth and nice right now, but please, store the single vineyards just a couple more years.
Bodega Del Fin de Mundo Special Blend 2006
Winery: Bodega Del Fin de Mundo
Brand: Special Blend
Vintage: 2006.
Location: San Patricio del Chañar, Neuquén, Patagonia.
Varietals: Cabernet Sauvignon (40%), Malbec (40%), Merlot (20%)
Oak: 15 months aging in oak barrels (100% French oak barrels)
Average Price: $35.-
Tasting Notes: deep red colour with juicy plums, raspberries, tobacco and chocolate aromas. It is aged in new French oak barrels for 15 months which gives this wine outstanding complexity in which you may discover countless sensations as you explore its intense bouquet. It is a unique full bodied wine with excellent structure, complimented by velvety tannins that envelop the palate with an elegant sensuality.
Food Pairing Suggestions: this blend is perfect to be enjoyed with greasy red meat.
Winery Notes: Bodega Del Fin del Mundo was the first winery in the province of Neuquén. Its vineyards are located in the district of San Patricio del Chañar, 55 km away from Neuquen city. The region enjoys exceptional conditions for the cultivation of the grapes. There is excellent temperature variation with warm sunny days followed by cold nights witch give the grapes an excellent balance of fruit and acidity, colour, aromas and body.
Monday, February 9, 2009
F*CK THE FINANCIAL CRISIS: Value wines that beat recession. Part 1
Rasmus Amdi Larsen is a 21 year old sommelier. He is currently working as head-sommelier and Restaurant Manager at the restaurant Le Sommelier in the centre of Copenhagen. Administrating the 1600 bottle wine list, one of the largest in Denmark, this young sommelier is showing a lot of potential. Rasmus is also educating at the Hospitality College in Copenhagen, competing in sommelier competitions - and in the limited free time, golfing is a huge interest. To get in touch with Rasmus email him at amdi@gastrodenmark.com
The times of irrationality are over. The financially harder times are here, and I actually think this is a good thing for the food and wine industry. We have seen over the last few years wineries and restaurants open like never before. It seemed, terms like talent, skills and life long enthusiasm in our field has been in the background for money. It was no problem for untalented – but rich – ‘fools’ to start the business. If the quality wasn’t as high as the neighbours, you could always just out-PR them! But now, with everyone talking about the financial crisis, only the best will survive. Only the best and most skilled people can win – the market will always be here, and quality will beat quantity. This series of articles will guide you through my absolute favourite value wines.
Dutchke 'GHR' (God Hills) Shiraz 4 Vineyard
Winery: DutchkeVintage: 2006
Appellation: Barossa Valley
Varietal: Shiraz
Oak: 18 months in French and American oak
Average Price: $20
Alcohol: 14.8%
Tasting notes: Shiraz is normally not my favorite. But this big, but yet very fine Shiraz is one that stands alone. It is blackberry and cherry dominated. The taste is long and filled with dark berries. The alcohol is ‘only’ 14.8% which gives the wine more complexity than normal. It is actually quite European in the style, even though it does not hide the warmth of its birthplace.
Food Pairing Suggestions: Why not the old classic. Rip of beef, French Fries and Béarnaise sauce. Breast of duck, blackberry sauce and roasted potatoes. This wine needs heavy things, so avoid chicken and pork.
Winery Notes: This wine is from the Dutschke winery. It is actually my favorite in their large range of wines. This is the most delicate and easy drinking in the range, the others wines seem to me a bit to ‘gutsy’. It is made from 4 vineyards, one of them with 120 year old vines (!)
Friday, February 6, 2009
Handcrafted Pinot Noir
“David Grega is a certified sommelier and wine consultant living in the Napa valley. In addition to consulting and wine writing David made wine for his own label “Bellum Cellars” in 2008. E-mail davidg@wine16.com for more information."Winery: Sojourn Cellars
Vintage: 2007
Appellation: Sonoma Coast
Vineyard: Sangiacomo
Varietal: Pinot Noir
Winemaker: Erich Bradley
Average Price: $48
Winery Notes: Sojourn Cellars is not interested in making anything but the most expressive and well rounded wines they can produce. Specializing in Pinot Noir and Cabernet Sauvignon, Sojourns careful attention to detail starts in the vineyard. Only fruit from unique and expressive terroirs is aloud to be cultivated and carefully crafted into beautiful wines that everyone should have the pleasure of enjoying.
Tasting Notes: Bold and rich aromas of fig, black cherry and apricot give way to an alluring spice and ever so intriguing mint. The palate boasts more of the expressive fruit flavours promised on the nose with an absolutely stunning round and structured approach. Lively acidity and extremely refined tannins give way to a long and satisfying finish. This Pinot Noir is truly art in a glass.
Overall Rating: 97 points
Food Pairing Suggestions: Try this wine with your favourite poultry or pork dishes. I would especially love to see this paired with rosemary lamb chop and Pinot Noir reduction. Delicious!
Thursday, February 5, 2009
Alion 2004 Ribera Del Duero
Rasmus Amdi Larsen is a 21 year old sommelier. He is currently working as head-sommelier and Restaurant Manager at the restaurant Le Sommelier in the centre of Copenhagen. Administrating the 1600 bottle wine list, one of the largest in Denmark, this young sommelier is showing a lot of potential. Rasmus is also educating at the Hospitality College in Copenhagen, competing in sommelier competitions - and in the limited free time, golfing is a huge interest. To get in touch with Rasmus email him at amdi@gastrodenmark.com
Winery: Alion
Vintage: 2004
Appellation: Ribera Del Duero
Varietal: Tinto Fino (Tempranillo)
Oak: 15 months in oak (100% new)
Average Price: $80.00
Tasting notes: This is a untraditional Tinto Fino. The pale almost tawny color is not normal for a Tempranillo this young. The nose is covered with red fruits and floral hints. Strawberry, redcurrant and light red cherries. The nose develops as the hours in the glass go by, so the list is very long. The palate is fruity and has a extraordinary depth. This is one red to decant when the snacks is served - and to enjoy when Dean Martin is playing and your love one is around you.
Food Pairing Suggestions: Let’s grill a chop of lamb! Let’s serve lamb shoulder with courgettes, white beans and truffle sauce. Fried Foie gras (Yes, try something else than Pinot Noir) with beetroot, mandarin and port sauce.
Winery Notes: Maybe some of you guessed that this is a very special Tempranillo. Alion is owned by the winery Vega Secilia – which needs no further introduction. Vega Secilia makes, in my opinion, the absolute best, most delicate Tempranillo in the whole of Spain. Alion is physically separated from the Vega Secilia winery, but it is the same hands that make these golden wines. Alion is simply the best value for money in Spain. Try to open a bottle and drink a glass every hour to see it develop. Thats my favorite Sunday!
Vintage Notes: 2004 was a good year in most of Spain. Despite high temperatures in September the harvest was plentiful, and the best producers made wines to store for many years.
Wednesday, February 4, 2009
Blason D'Issan 1996
"Wilfried Sentex is born in Bordeaux, France and for sure his passion for wine comes from his home country. At present he is working in New York at Bar Boulud, Daniel Boulud Wine bar. For more information you can reach him at willsentex@gmail.com"
Winery: Blason D'Issan
Vintage: 1996
Appellation: Margaux
Varietal: Cabernet Sauvignon (70%), Merlot (30%)
Oak: 16 months in oak (35% new)
Average Price: $35.00
Tasting notes: A intense ruby color (red cherry), with a beautifull nose but unfortunatly not too long. You will get some plums, oak, rose and spices scents. As the taste, you will discover a light acidity, high tannin and full body wine. The black fruits (cherry, blackcurrant) are well balanced with the oak flavours to finish with a nice earthy taste with a touch of spices .
Food Pairing Suggestions: Definetly this wine will have been better a few years earlier but is still really good and interesting to pair with some game paté to start your dinner, followed by a coq au vin, an Ossau Iraty (sheep cheese from the basque area in France) with some cherry marmelade will be perfect before finishing with a chocolate soufflé .
Winery Notes: Blason D'Issan is the second wine of Chateau D'Issan which is a troisieme cru (third growth) of the Medoc from the 1855 classification. Some of the Chateaux of Bordeaux have insured the quality of their house wine by selecting the best grapes. But what happens to grapes that the winemakers think that are not good enought? They decide to use them to make a second wine under a second label. Those wines do not have the same quality, but are still great as they are made by the same winemaker, and come from the same terroir. The good point is those seconds wines are cheaper .
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