Category Archives: Wine reviews

Los Clop Malbec Reserva 2009

20 Sunday Oct 2013

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Last night Moxie banged up some amazing veggie stuffed flank steaks.  I needed a juicy, big , fruity wine to match her culinary skills.  I opened this Malbec from Argentina’s Mendoza region and give her a half cup for the marinade/sauce.  I then went to the glass.  Beautiful purple with some great plums and blackberry on the nose.  A delicious palate of dark berry, purple plums and chocolate.  Medium tannins and good acidity make this a juicy drink for $15.  However, as good as it was while we were cooking, it became muted as soon as I sat down for dinner.  The wine did not hold up to the meat at all.  I was really surprised.  After dinner, it came back to life without any food around.  I have never seen this happen.  A great drinking wine, but not worthy of pairing with food, strange.  Anyway, I would buy it again for the price and simply drink it before or after dinner, perhaps at a party- problem solved!  3 stars and 88 points for me.  Salut….

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Maison Champy Gevrey-Chambertin Vielle Vignes 2008

20 Sunday Oct 2013

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Gevrey-Chambertin is supposed to be a structured and bold Pinot Noir from the Burgundy region.  This is my second try at this bottle.  The first was in 2011, I hated it and decided to cellar the rest for potential improvement.  Nothing here folks.  A major dud from this producer who used ‘old vines’.  Sour cherries and pencil lead.  Some strange funk going on, but not the kind that I like.  Very sharp acid and some ingrained tannins but no real finish.  The lead component took me a while to pinpoint.  It really is unpleasant.  This was not a cheap wine, and can be found now for $40.  WS gave it 90 points.  I reckon it is an 84 pointer and a major pass.  1 star and moving on.  #dissappointed.  Salut….

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Chateau Denisiane 2009, part trois

17 Thursday Oct 2013

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I have written about this wine twice, both times it sucked.  The 2009 Denisiane completely underwhelmed me and pissed me off because I had bought a case on high recommendations.  I have given it some time to sort itself out (actually I was ignoring it).  Tonight, it came through, sorta.

After last night’s epic dinner of Ribeyes etc, we had some leftover meat and mushrooms.       I wanted to spice things up so I concocted a spicy Panang curry comprising the leftovers, peas, onions and sliced almonds.  The curry was medium hot on the spice scale and the ingredients melded beautifully.  I had no aspirations of pairing this wine well when I  came across it in the cellar.  Almost a ‘throwaway’ I figured it couldn’t hurt and besides- I was not about to open something good for the curry.

Regulation purple color in the glass it actually offered up plums and dark currants in the nose.  Prior to eating the curry, I tasted it and was not overly impressed.  Once I got stuck in, the wine surprised me.  The fruit actually sharpened, the tannins cut the heat and the acidity was beautiful.  I could not have paired a better red with this South East Asian dish!  After dinner I let my taste buds normalize so I could further evaluate the wine.  It was starting to come alive.  More dark plums and blackberry came across.  The tannins were quite dry and persistent.  The acidity was back to normal, which was good.

I panned this wine big time.  For $12 I thought it was crap and had no chance of improving.  I was wrong.  It has evolved and come out of its shell.  Still a very basic red table wine I think should now garner 85 points.  However, seeing as I had to work on it for over 2 years it only deserves 2 stars from me.  I would never buy it again, but actually look forward to the future evolution of what I still have in cellar.  Salut….

PS. I got most of the way through dinner when I realized that peas are not Paleo diet friendly.  Sorry Moxie, I cheated…..but not on purpose.

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Carpineto Vigneto Poggio Sant’Enrico 2001

17 Thursday Oct 2013

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A Vino Nobile di Montepulciano made from the Sangiovese grape.  I have been sitting on this one for a while waiting for the right time and the right meal.  Tonight my stars aligned.  Moxie went nuts and cooked the mother of all Paleo meals- a Ribeye, Bang Bang Shrimp, sauteed mushrooms, roasted Yam fries and a Kale/Brussell sprout salad with homemade French country dressing.

IMG_0031The wine was superb.  I just love Sangiovese and this one was so typical of the grape.  Cherries and a delicious use of oak.  This wine is 12 years old and is just now coming to life.  A great tannic profile with racy acidity have given this wine an iron-clad structure.  It still shows purple/red in the glass with no bricking.  It’s nose is dark cherry and strawberry.  Secondary flavors of earth, capsicum and leather really excite me.  I am getting a long finish and the tannins are mouth puckering, yet smooth.  Alcohol on this wine is 13.5% which is about where my threshold lies.  This wine started out at over $60, can be found today for about $42 and will not let you down with a big steak, pasta or rack of Lamb.  A serious wine that gave me much enjoyment, 92 points and a 4 banger.  Salut….

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Ravens Wood Old Vine Zinfandel 2011

14 Monday Oct 2013

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The 2010 Ravens Wood Zinfandel was my go-to wine when in a pinch.   The 2011 version leaves me bewildered.  Hollow, lacking fruit and just average.  What little fruitiness I got was predominantly plum, with some cherry mixed it.  There was a certain spice that overcame the fruit.  Pepper and oak were evident and the lack of tannins apparent.  I must have missed something here because this winery is consistent.  Perhaps I had an off bottle.  For around $9 it is usually a great QPR wine that works well for parties, BBQ’s and even the odd poker game.  I did enjoy it somewhat, but was disappointed at the difference between vintages.  I am reserving judgement on this one for a second tasting.

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Thunevin Calvet Cuvée Constance 2010

10 Thursday Oct 2013

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Half and half Grenache and Carignan, a great blend from the Roussillon region.  I was seeking a basic country wine to go with my roast chicken and Peri Peri sauce (spicy as a mo-fo) with Arugula (Rocket) salad, more spice.  I needed a raw, acidic, somewhat tannic, fruit forward wine for my meal.  I was not far off.  Usually, spice kills the red wines as I discovered.  This particular dinner was more about spice than heat.  The Peri Peri sauce comes from Nando’s, a South African restaurant that uses the sauce to warm things up a bit.

The wine itself was purchased for about $15.  A great deal considering the big man gave it a 90+ rating.  I’m going with 89.   It offers up raw Blueberry, green peppers and lithe tannins with a bracing acidity.  The blue component was the right anti-spice and the acidic component was right up my alley for the meal.  It’s difficult to pair red wines with anything spicy, the rougher the better I reckon.  What I mean is that finesse has no place here.  The fruit needs to be forward and really in your grill.  Secondary nuances are overwhelmed.  Stick to the basic, young country wines that have the brawn.  This is a wine that is flexible, capable of tackling heat, grilled meats and even roast chicken.  I would imagine it would kill a Lasagne.  4 stars in my system.  Salut….

Domaine Louis Latour Corton Grand Cru 2007

09 Wednesday Oct 2013

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If you have read my rather lengthy post about the Paleo Diet, this is the wine that I mentioned.  It was overcome by the Collard Greens I prepared as they are very pungent.  I left it alone for a while and had a revisit once dinner was over.

2007 was not a stellar Burgundian vintage so I was taking a chance on this wine.  I have had this negociant’s wines before and have been very pleased so I took the punt and dove into it.  Burgundy is never cheap, so at about $46 this is a stretch for most.  I just happened across it at a better price.

Textbook in color, smell and flavor profile.  Cherry, earth and strawberry are the initial flavors.  Very smooth texture, but a hint of tannin sneaks in.  You may recall that I have a hard time discerning this component in Pinot Noir.  At six years of age, it is still primal in fruit makeup and has not taken on any secondary flavors.  I doubt that it will.  Never mind, it is a tasty wine that is giving me lots of enjoyment, its finesse is amazing and the cherry component exquisite.  I can take a guess that it could last another 10 years in the cellar but will it improve?  Drinking nicely now I reckon it is a 90 pointer.  I give it 3 stars for the QPR (Quality Price Ratio) but don’t let that stop you.  This company produces consistent wines and if you want a foray into Burgundy, they will provide solid footing- at a price.  Salut….

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Mietz Cellars Sonoma Pinot Noir 2008

08 Tuesday Oct 2013

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Note:  My buddy ordered this wine for us to split a case.  I did not really know what I was getting, but it retailed at $25 per (we paid about half that).

Totally New World in profile, it screamed Sonoma.  Cherries, more cherries and some red rhubarb.  Very defining acidity and a noticeable tannic structure make this a serious wine.  It is rather heavy for a Pinot Noir and strays from the traditional flavors with some additional notes of red currants and perhaps some oaky smoke.  Riding a hefty 14.8 %, I think extraction was foremost on the winemaker’s mind.  It works out though and I am digging this wine.  Question is, what would I drink it with?  Salmon with lemon butter, that’s what.  I think it has a certain flavor that would complement the fish and the acidity/tannins would cut nicely into the fatty component.  Steak is not ideal for this hefty wine, it lacks tannic punch.  I figure it is worthy of 89 points, and for the price- 4 stars.  Cellaring for another 5 years would be fine, but it is providing pleasure right now.  Salut….

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Michel-Schlumberger ‘Coteaux Sauvages’ 2009

07 Monday Oct 2013

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The label says “Estate Red”, so I had to look up the varietals because I sensed Syrah from the get-go.  Mind you, I had just spent 19 hours on airplanes to get home from Asia and did not realize I was opening a $60 bottle of vino for a casual drink.  The Syrah was pronounced, with pepper and spice on the nose.  I thought I was drinking a Rhone red, not realizing that this wine was actually from the Sonoma appellation of Dry Creek Valley.  I guess I was really tired from my flight!  Turns out it is a Syrah/Petite Sirah blend (You may recall my love affair with the Petite).  I think that is what is making this wine so interesting and adding the nuances.

The pepper came through again on the palate with dark cherries, which threw me off.  Plums and blackberry also made an entrance.  The wine was all over the place, the profile was Rhone yet the cherry component was very Burgundian.  It was extremely balanced and offered great acidity.  Background tannins held it in check but I fear for long term cellaring.  The wine is a delight to drink now, but at this price it is only a three star wine that wears a 91 point rating in my opinion.  I am thinking it would rock a cheese platter and perhaps a pork roast or just by itself.  I would reserve it against a red meat dish as it shows a delicate side that needs some finesse.  Overall, a lovely wine that I think would offer great pleasure in the right moment with the right person.  Easy to drink, yet complex.  Salut….

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Havens Bourriquot Napa Valley 2010

07 Monday Oct 2013

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I was not sure of the blend when I decided to pair this Napa red with some serious Ribeye steaks.  I thought I was getting a tannic Cab Sav, which is what I wanted.  Instead, I ended up with a multi dimensional blend, mainly Cabernet Franc with Merlot balancing it out.  Absolutely delicious is what it was.  You may recall that I have a soft spot for the Franc, but this is a seriously complex wine that offered up Plums and Blueberry on the nose.  The first wave was Pomegranate, red berries and a touch of oak.  Later, I was getting dark berry and currants with some back end tannins that were sublime.  The structure of this wine is fantastic, balanced and built for medium term cellaring.  The tannins are all concentrated on the finish, making this an easy drinker.  The long ending is a dry mouth-puckering event that lasted for ever.  I think I would pair this again with any grilled meat, perhaps even roast chicken.  The fruit is so evident and layered that the wine is Chameleon-like and can adapt to many dishes.  I bet this wine would rock a Moroccan Tagine dish of Lamb and stewed fruits with couscous.  Priced at $50, it is rather a ‘treat’ wine, but I would be guessing a 92 point rating is appropriate.  I am giving it 4 stars because it is so interesting, complex and offers gratification from today until 2020 at the very least.  Salut….

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