Tag Archives: VWTC

Paul Jaboulet Aine Hermitage La Petite Chapelle – La Maison Bleue 2019, Rhone, France

17 Sunday Jul 2022

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Closing out the 28th virtual tasting session was this stunning Syrah from the Northern Rhone.  Opaque- deep purple in color it revealed a rich nose of game, licorice, iodine, anise, blood/iron, boysenberry, very dark fruit compote with a medicinal note as well as an image of really black blackberries.  The palate was smooth.  Dry with low acidity and fine-grained medium (+) tannins that led to  flavors of meat, cinnamon, caramel, blackberry coulis, iodine, charred oak and iron.  This full bodied wine finished with a medium length burst of delicious, complex flavors.  It tied at 19 points on our scale as my WOTN and garners 94 points.  For $60 this stunner is a 5 star treat wine to be drunk till 2039.  I would pair it with grilled Hangar steak slathered in a Roquefort sauce.  Salut….

Domaine Durieu Chateauneuf-du-Pape Cuvee Reserve Lucile Avril 2016, Rhone, France

17 Sunday Jul 2022

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I love a CDP, as does our virtual tasting group but this one was not a crowd pleaser.  Medium ruby colored it had pronounced aromas of game (road kill), tomato, sawdust, violets, herbs de Provence and baked/stewed blueberry.  The palate was dry with well integrated medium (+) tannins, low acidity and a medium body.  Flavors of game, stewed blueberry, charcoal, smoke, and a waxy component were noted.  The finish was decently long for this 91 point wine.  I scored it 15 points on our grading scale and for $50 it only gets 3 stars from me.  The pro’s went as high as 96 points for this old vine Grenache blended with Syrah and Mourvedre.  I would drink this angular wine with stews or perhaps a venison roast.  Cellar wise- it should go till 2030.  Salut…..

Marietta Cellars ‘Roman’ Estate Grown Zinfandel 2019, North Coast, California

17 Sunday Jul 2022

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Our second wine at the 28th virtual tasting was this Zinfandel that had a smidge of Petite Sirah and Barbera mixed in.  It tied as my wine of the night.

Medium ruby colored it’s not as opaque as I was expecting.  The nose had tobacco, ripe boysenberry, cherry cola, chocolate covered cherries, black pepper, dark plums and green peppercorns.  The palate was dry with low tannins, medium acidity and deliciously smooth flavors of pepper, freeze-dried strawberry, tobacco, dried cherry and raisin.  Medium bodied, this wine was lower in alcohol than I was assuming- 14.7% ABV.  It’s a lot, but I have seen Zins in the 16% range.  A long finish was this wine’s crowning achievement making it a 19 pointer on our grading scale.  I would rate it 93 points and for $21 I might have to load up on this 5 star effort.  Drink until 2025 with lean red meat dishes.  Salut….

Raats Family Cabernet Franc 2017, Stellenbosch, South Africa

07 Saturday May 2022

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Our second Cab Franc at tasting #27 was this much more restrained version from S.A. Our first foray into the varietal was a powerhouse Chinon.  This wine was more elegant and softer- beginning with the medium ruby color in the glass.  On the nose the group found aromas of lavender, violets, blackberry leaf, blueberry, cherry (cola), black pepper, creamy coffee (froth), caramel and a medicinal note as well as a touch of cough syrup (?).  The palate was dry and we debated the acidity- High was the consensus.  Lush, nicely integrated tannins led to a medium bodied wine with lovely flavors of blackberry leaf, lavender, vanilla, violets, and that medicinal note.  A medium  (-) finish took off a point or two from me yet I love this wine.  91 points for a $45 wine makes it a 4 star effort to drink till 2026 with Steak au Poivre.  Salut….

Bernard Baudry Chinon Le Clos Guillot 2018, Loire, France

07 Saturday May 2022

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The red wine theme for our 27th VWTC tasting was Cabernet Franc.  We kicked it off with this classic Chinon from the Loire valley.  As I opened the bottle and took a sniff I was very worried about the wine’s acceptance into our group.  It was very, very funky with loads of herbaceous aromas- not everyones cup of tea mind you.  This wine is deep purple colored with pronounced aromas of green pepper, dried herbs and earth.  We also got funk, cave moss, overripe blackberry, sea salt, lavender, violet, plastic band aid, overripe cherry and sarsaparilla.  There was definitely some minerality in this very complex wine.  The palate was dry with medium (+) tannins, medium (+) acidity and was full bodied.  In addition to the herbaceous notes we also got flavors of tart cherry on the plate, especially towards the back end.  Oak was present by way of svelte cinnamon and nutmeg flavors and the wine finished to a medium length. I was pleasantly surprised how this $38 monster developed in the glass and became one of the group’s favorite wines.  Some just love the funk!  I gave it 91 points and would drink this over a 10 year window with hearty steaks, venison or rich stews.  It gets 5 stars from me, just beware of the herbaceous quality of this varietal- times 10.  Salut….

Pewsey Vale Riesling 2021, Eden Valley, Australia

07 Saturday May 2022

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Our second wine of the 27th VWTC event was this dry Riesling that was served at room temperature first and then chilled.  The group thought this pale straw wine had aromas and flavors of citrus, white geranium florals, caramel, honeysuckle, tangerine, pear skin and almonds.  The tangerine was very prominent on the dry palate which had medium (+) acidity, a medium body and a slightly mineral edge to it.  The finish was medium length and this wine was enjoyed by most.

Served chilled it was far more focused with greater citrus thrust, higher perceived acidity, some white peach in there as well as some unique additions of cotton candy and bananas in addition to the citrus (tangerine) and floral components.  I was hoping for a crisp wine- this 89 pointer delivered.  (One pro went as high as 96 points!).  For $16- it’s a great value that gets 5 stars from me.  Drink till 2026 with fresh seafood or baked chicken with green beans Almandine.  Salut….

Raventos I Blanc ‘Blanc de Blancs’ 2018, Catalonia, Spain

07 Saturday May 2022

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I wanted to introduce my tasting group to sparkling wines and the differences between Traditional method versus Tank method production.  We kicked off the 27th VWTC event with this Spanish sparkler made from Macabeo in the traditional way.  Apple, citrus, toast, caramel, yeast, and a wet hay component were noted by the group.  On the palate we found a dry wine with high acidity and flavors of green (crisp) apple, citrus, almond (marzipan) and the autolytic characters we smelled- toast and yeast.  A medium finish that left us somewhat refreshed yet yearning for the minerality this wine promised.  I scored it 89 points and for $17 it’s a nice 4 star introduction to this style of wine from Spain.  Drink till 2026.  Salut….

Rust en Vrede Estate Red 2015, Stellenbosch, South Africa

20 Sunday Mar 2022

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We wound up the 26th Virtual Wine tasting event with this Cabernet blend from Afrique de Sud.  Following the blockbuster Anwilka was no easy task but as soon as I smelled this deep ruby beaut I mentioned to the group that they were going to love it.  I was not wrong.

At 7 years of age this wine is starting to show tertiary aromas of funk, barnyard, leather, cigar box and cassis alongside the primal blackberry, licorice, mint and Sarsaparilla.  I thought it was a spectacular array of aromas- very complex.  On the palate this wine was super smooth with very well integrated tannins, medium acidity, medium body and a medium length finish.  The flavors were yummy- plum, blackberry, cassis, leather, milk chocolate, lavender and smoke.  A beautifully melded package of wine components that is drinking at peak now and needs to be consumed by 2025.  I awarded it 19/20 and will go with 93 points.  $50 gets you a taste of this 5 star effort. I would pair it with braised leg of lamb or a Moroccan Tagine.  Salut….

Klein Constantia ‘Anwilka’ 2015, Stellenbosch, South Africa

20 Sunday Mar 2022

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This blend, based on Syrah, was brooding in the glass.  Deep ruby, opaque AF and sporting a 14% ABV.  Our Virtual Wine Tasting group found it to be funky with pepper, smoked meat, blackcurrant jam, prune, black licorice, Sambucca and an earthy component.  On the palate we agreed that this was a very tannic wine- still too young with aerating/decanting a must.  Medium (-) acidity, medium (+) body and a medium length finish.  Flavors of Maraschino and Luxardo cherries were evident, as was Espresso, Lapsang Souchong tea, pepper and blackcurrants.  This was not a crowd favorite but I did mention to the group that it’s a very complex wine that needs more time to open up and allow the fruit to shine through the tannic veil.  I will re-taste over the next few days.  From me this is blockbuster gets 19/20 VWTC points and technically speaking- 92 pts.  At $60 one might me hesitant to pop-n-pour but some extra cellaring will make this wine shine.  5 stars with a drinking window of 2024-2030.  It needs a juicy Ribeye or Prime Rib with horseradish.  Salut….

Siduri Santa Barbara County Pinot Noir 2018, California

20 Sunday Mar 2022

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Our Virtual Wine Tasting group has drunk numerous Pinot Noirs over the past 2 years. This one hails from the southerly Santa Barbara county.  I wanted to introduce a different style of Pinot to show how climactic differences and terroir can affect a single varietal wine.  I was not disappointed with my choice.  This medium-ruby wine had very defined legs in the glass and packs a 14% ABV punch.  Aromas of black cherry, root beer, cola, Dr. Pepper, ripe raspberry, cinnamon, nutmeg and a saline note.  The palate had medium tannins, medium (-) acidity, a medium weight body and brooding flavors of cranberry, mulling spices, black cherry and a tart cherry finish.  14/20 from me and 91 points for this $20 wine makes it a 5 star effort to drink over the next 5 years.  Salut….