2010 Domaine Giraud Châteauneuf-du-Pape Tradition, France, Rhone, Wine Review

Vintage: 
2010
Score: 
92
Grade: 
A-
Current Price: 
$55.00USD

The 2010 vintage was excellent if quite structured on release.  While they have finally opened up, the structure remains.  Deep purple in color, mostly opaque and bright.  The nose has black cherries, roasted meat and roasted herbs.  On the palate, this has sweet black cherry fruit with a bit of cherries along with some char and spices.  Mild tannins.  Good finish.  I don't think this will improve from here but should be good for another five to seven years at least.  This will work well with burgers or roasts.  

2013 Campesino Grenache Steel Plow Vineyard, USA, California, Sonoma Valley, Wine Review

Vintage: 
2013
Score: 
94
Grade: 
A

An excellent wine.  I have been a big fan of Macario Montoya's wines for a while, but I believe this was the first time trying this wine.  I am not sure if there is anything else in this blend other than Grenache.  Purple in color.  The nose has black raspberries, chocolate, spice and slight oak notes.  On the palate, this is full bodied with a wonderful texture.  Medium tannins.  Black raspberries, black cherries, slight blueberries and a bit of chocolate over a mineral base.  Long finish.  This wine grabs your attention but it is not overblown.  It should last another decade at least.  It

2014 Domaine Saint-Damien Gigondas Les Souteyrades, France, Rhones, WIne Review

Vintage: 
2014
Score: 
90
Grade: 
A-

Gigondas can offer great values on a Chateauneuf styled wine for a lot less money.  This is a great example.  And coming, from a less than great vintage, this is drinking quite well at age 5.  Deep ruby in color.  The nose is tight but with air opens to show raspberries, black cherries, char and spice.  On the palate, this has a great texture.  Juicy and full bodied.  Black cherry fruit over a bed of spice, earth and char.  Light tannins.  Nice finish.  This won't get better but should be at this level for another five to ten years.  It will go well with stews or roasts.  

2000 Atalon Cabernet Sauvignon, USA, California, Napa, Wine Review

Vintage: 
2000
Score: 
90
Grade: 
A-

The 2000 vintage was not well received on release.  Indeed, in Napa terms, it was one of the rare vintages that was not at least very good or better.  Yet, many of those wines have aged just beautifully.  At age twenty many are a bit past prime but still offering wonderful enjoyment.  Of course, that depends on how you like your wines.  Purple in color, mostly opaque and bright.

2012 Scherrer Winery Pinot Noir Russian River Valley, USA, California, Sonoma, Wine Review

Vintage: 
2012
Score: 
92
Grade: 
A-
Current Price: 
$45.00USD

This reminded me of a "classic" Russian River Valley Pinot Noir from twenty years ago.  Deep ruby in color.  The nose has black cherries, a bit of cola,, spice and a slight funk.  Pretty.  On the palate, this has sweet black cherry fruits.  Moderate tannins.  Good acidity.  Some depth and complexity.  Lot of energy.  This is in a great place right now.  It should be at this level for another 5 to ten years.  It will go well with roasted fowl or meats.  

2009 Domaine Cheysson Chiroubles, France, Beaujolais, Wine Review

Vintage: 
2009
Score: 
89
Grade: 
B+

One of the interesting things about tasting wine is that everyone is sensitive to different things (especially faults) in wines.  Personally, I am not very sensitive to a bit of oxidation and I really enjoy many wines made in an oxidative style such as Sherry, wines from the Jura, or some Champagnes.  Which brings me to this wine.  This was bought on release and well stored, but at a recent tasting, some found it too oxidized and not enjoyable.  For me, I had no issues with it and found it quite enjoyable.  Your mileage may vary.  Deep ruby in color.  The nose is tight at first but with som

2009 Thomas Pinot Noir Dundee Hills

Vintage: 
2009
Score: 
93
Grade: 
A

This is in a good place right now and drinking well.   Deep ruby in color.  The nose is tight at first but with air shows cherries, sour cherries and an underlying earthiness.  Good balance.  Lively acidity.  On the palate, the sour cherries dominate but the underlying earthiness is still present.  A nice complexity as the layers unwind in the glass.  Seems very clearly of Oregon.  Long finish.  This will go well with fowl dishes.  No hurry, it should easily do another decade and closer to two.  

2016 Château Haut-La Pereyre, France, Bordeaux Supérieur, Wine Review

Vintage: 
2016
Score: 
86
Grade: 
B
Current Price: 
$19.00USD

This is a blend of 75% Merlots and 25% Cabernet Sauvignon.  Deep ruby in color.  The nose is very tight but shows some black cherry.  Much more open on the palate.  Black cherry fruit with slight black raspberries.  Medium to light tannins.  Reasonably balanced.  A bit bitter on the finish.  This drinks quite easily on its own but would be better with a burger or other grilled food.  

2018 Château Coupe Roses Minervois La Bastide, France, Languedoc, Wine Review

Vintage: 
2018
Score: 
87
Grade: 
B+
Current Price: 
$13.00USD

This is a blend of 48% Carignan, 46% Grenache and 6% Syrah.  Deep ruby in color, mostly clear and bright.  The nose is warm with nice cherry fruit.  On the palate, this is medium bodied.  slightly silky texture.  The palate has cherry fruit with a bit or herbal notes underneath.  There is warmth on the finish.  This drink ok on its own and would work with burgers or stews.  

2017 Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée des Ambassades, France, Beaujolais, Wine Review

Vintage: 
2017
Score: 
92
Grade: 
A-
Current Price: 
$20.00USD

This wine is outstanding.  The kinds of wine that makes people realize just how good wines from Beaujolais can be.  Ruby in color, slightly dark, clear and bright.  The nose has black cherries, spice, slight soy sauce and some anise.  On the palate, this has firm tannins.  Black cherries, slightly candied with an underlying spice/minerality.  Well balance.  This needs about three to five more years until peak and then should be good for another five to ten after that.  It will work well with fowl or heavier see food dishes.  

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