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Double Bay Cab/Merlot 2011
08 Friday Jun 2012
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08 Friday Jun 2012
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07 Thursday Jun 2012
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A Bordeaux Superieur from the 2008 vintage, this wine is a blend of Merlot and Cabernet Sauvignon that is now hitting its stride. Very heavy on the Merlot, it has a certain flavor profile that I don’t particularly care for, but is generally a decent wine. Red fruits on the nose don’t really translate to the palate, perhaps because the blend is too heavy on Merlot. I didn’t notice any imbalance and the tannic structure is ok. Not for long term aging, this wine is a good drinking wine that is relatively low in alcohol and acidity. For the price, I would give this a 3 star rating and guess at 85 points. Nothing special, just ok.
03 Sunday Jun 2012
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Served to me on a flight recently, this wine hails from the awesome 2005 Bordeaux vintage. Still in diapers, this baby needs many more years in a cellar to lose some baby fat, go into a traditional “dumb stage”, and allow the beautiful tannins to soften. With at least 20 years of life left, it is infanticide to pull cork on a wine with such potential, serving it at least 5 years too soon. The structure is correct, a solid backbone with excellent acidity. From the somewhat muted nose I sense cedar box, tobacco and leather- typical for the region. On the palate, some cassis and dark brooding fruit that are overshadowed by the tannins. A long aftertaste is telltale of this pedigree from a great vintage. I would reckon a 5 star effort worthy of 93 points, but caution on opening it before 2017, seriously. Patience will be rewarded as the wind melds, the tannins integrate and the secondary flavors start to evolve.
01 Friday Jun 2012
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On a recent trip to Las Vegas we had dinner with friends at an Italian restaurant. I was tasked with the wine list and told that Zinfandel was her favorite varietal. After perusing the choices, $14,400 for 1982 Petrus was not an option. (did you know it is the most counterfeited wine in this town?). I asked if she liked Pinot Noir, to which she answered “I like tannic wines”. Done.
Aglianico is fast becoming one of my favorite wines. Google it’s pronunciation so you can get it right.
The waiter raved about the Guardia 33, so we decided to go for the $60+ Reserva. Without going into great detail, it’s a blend of 80% Sangiovese and 20% Aglianico- a fearsomely tannic grape that gives a purple punch right across the palate if not tamed and aged. You know how I love Sangiovese, so that’s a given. Mixed with the Aglio, a powerful combination that has been aged in the right amount of oak for the right amount of time. I’m not gonna mince around here folks, 5 stars in my book and an easy 90+ wine. Cherry on the nose, dark fruit on the well balanced palate and that ever present tannin structure inherent to Aglianico. Just beautiful, with a lingering finish that makes you want to lick your purple stained teeth. I need to find this at home, hoping its in the $20 range so I can stock up. Loved it….
26 Saturday May 2012
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My third offering for the party was this absolutely stunning Second Growth from St. Julien. Another 92 pointer from the pro’s that get 5 stars from me and possibly 94 points. I’ve been hiding a case of this for nearly ten years and have been rewarded for my patience. More approachable than my other two offerings, the wine has hit its sweet spot where the tannins are absolutely gorgeous, melded and non-obtrusive. Dark brooding fruit on the nose and palate mixed with cedar-box and tobacco make this my kinda wine. I could sense some secondary earth and funk starting to emerge which gets me excited. I would say this wine will develop for the next 10 years and be fully mature by 2022- which means I can savor one bottle per year and watch the evolution. Ps. This was everyone’s favorite, including me.
26 Saturday May 2012
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Actually known as Chateau Pichon Longueville Comtesse De Lalande, this Second Growth Bordeaux was second in our party line-up. Another wow, that scored between 92-93 ( I would agree with that). From Pauillac, it is a slightly more feminine version of the two Pichon’s, with grace, elegance and poise. Similar to the Cos, it needs a few more years to settle the gorgeous tannins and embark on secondary flavors. Right now, fruity nose gives way to a balanced palate of leather, cassis and dark fruit. A long finish was slightly overshadowed by the tannins, which should mellow by 2014 and be in balance with it. Definite 5 star wine that is much more affordable than the 2000 version yet won’t disappoint. Love it.
26 Saturday May 2012
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We started our party off with this Second Growth Bordeaux. I bought a case of it many years ago and was waiting patiently for the right time- wow… This is some really good stuff that got very good professional scores when released. A suggested drinking window from 2010-2030 isn’t far off, but my opinion is that it will start to please the palate by 2014. The tannic structure is beautiful, yet still untamed. On the nose, red fruits and leather? On the palate, very balanced with bluer fruit showing. A long finish and imperceptible acidity are hallmarks of this well made wine of excellent pedigree. Overshadowed by the 2000 vintage, ’01 wines from Bordeaux are approaching maturity faster and providing great value for money. A 5 star wine that I would concur is a 93-94 point wine. Only problem, I now have 11 bottles and not a dozen. Loving it!
24 Thursday May 2012
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A Reserve offering from the Barossa in Australia that got a 92 rating. Not from me, of course as I’m no pro. I just don’t get it. Very light on the nose, the initial taste is of smooth, somewhat subdued Aussie Shiraz- which is a good thing. They usually present themselves in an over-the-top, jammy style that we are all tired of. However, there’s not much of interest here, nothing jumps out and says ” I’m worthy of Reserve status”. It’s just kinda ordinary. I can’t even pinpoint the flavors, but will say that it has a decent tannic structure and should hit stride by 2014-2018. What to drink with? Hmmmm, perhaps a fatty cut of beef to help balance the tannins and not overtake the flavors of the meat. It’s not really a sipping wine and weighs in at 14.5% alcohol- beware. I’m thinking a 2 star wine and my own rating of 86 points- a major disappointment. Sorry guys, just not in love with it.
21 Monday May 2012
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This past weekend was quite a busy, yet rewarding weekend. Our best friend’s son graduated from Medical School as a newly minted Doctor. I could go into detail but will give you the quick bits. We have known him since he was a shy 8 year old, watching him go on to GW University, a stint at Oxford and back to DC to enroll in Georgetown. Quite an accomplishment and something to be proud of.
His family all came into town so we hosted a party for 20 on Saturday night. I delved deep into my cellar and you can read about those gems later. Meanwhile, Moxie got busy making her own version of Operation Cake. Yes, the nose lights up and buzzes. I’m really proud of her artistic talents. BTW we served up some awesome Beef Tenderloins that I grilled on the trusty Weber, cause red meat is what I needed for the massive amounts of fine Bordeaux we drank!
14 Monday May 2012
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There are numerous Chateau Bel-Air’s out there. This one happens to be from Lussac, St. Emilion. From magnum, I popped and poured this 8 year old in hopes of brilliance. I am slightly disappointed, but still enjoying. Probably not expensive, it has been in my cellar and almost forgotten for 5 years. The initial nose is very interesting, yielding bluish fruit and a typical Merlot-from-the-right bank kinda smell. On the palate, the fruit doesn’t shine, slightly overshadowed by an imbalance of acidity, but good tannins. This one could last at least 5 more years and maybe flesh out a little to disperse the awkwardness. A guess at its price would give me s decent bottle worthy of 3 stars but needing some cellar time. If I were a pro, a solid 86 pointer and a recommended buy if the price is right.