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ChipDWood's Review:

I was surprised to read the negative review of this little Spanish treasure. Perhaps a bad bottle, as my experience with the Ercavio Tempranillo was nothing less than tremendous- particularly for the price.Parker gives it a 91 ( http://www.erobertparker.com/newSearch/th.aspx?th=118164&id=1 )- which for $13, no matter what one may think of Mr. Parker, is a knock-out when it comes to expectations.After a very quick decant (more like a double decant really; quick "wash" then back in the bottle) the fruit rose from the glasses to greet the nose in very convincing fashion.Medium bodied in weight, the sense of macerrated, even "smoked" red fruits is ample on the palate, and leads to a smooth and lingering finish.Truth is, the Ercavio now my #1 "Cheeseburger Wine", especially for the complexity and body that it delivers for such a meager price.We though it was delicious.

ChipDWood's Review:

Imagine, if you will, a little tiny vine of Pinot Grigio, left alone in a strange land. Until one day, the Riesling family came along, and felt bad for the poor little Pinot Grigio vine. So they picked him up, wrapped their arms around him, and they all now live happily ever after in the Alsatian soils of Zind Humbrecht.Least... that's what I got out of it. Unique & clear flavors including lemon, bananas, pear, touches of butterscotch on the nose (especially when it began opening up).The Pinot D'Alsace had a pleasant weight to it, and balance as well. It handled cayenne pepper and other heat nicely, perhaps without the cutting acidity and cleanliness of some of its more established (and more "mineral-istic") Rieslings in the Zind family- but nice enough as to add to a spicy meal rather than detract.It was creamy on the mid palate, as well as on its way out with a solid, if not over-powering or all-too-profound of a finish.We enjoyed it, give it 4 glasses here, and 89 points elsewhere, should such numbers matter, and would recommend the experience.We're glad this little vine found such a great family to take him in, and make him a home ;).

ChipDWood's Review:

Honeycomb in liquid form, this late harvest Viognier, synthetic ice wine (simply meaning they froze the berries themselves, then pressed) was possibly the biggest hit of our entire trip. Thick & rich, viscus and broad, the "Nektar" possesses one of the most unique and satisfying bodies of any domestic dessert wine I've tried. Uncanny balance, and a literal "honeycomb" soul that makes one happy to be around for the experience.Phenomenal. A five-spot on the Snooth scale.

ChipDWood's Review:

The '04 "Pin", from La Spinetta REALLY benefitted from a half hour decant.The bled of Barbera & Nebbiolo, as mentioned elsewhere, truly is a "Super Piedmont". The structure of the Nebbiolo lends finesse to an aggressive and prominent display of both fruit and ever-evolving complexity.In truth; I felt like my old friend Nebbiolo was tutoring me concerning the finer note, aspects, and properties of some happily grown, rich, thick & intense Barbera.I still haven't been able to come up with a score on this one- but it paired damn well with a Gyro & some Moussaka.Wicked-good composition with opulent & macerated red fruits are followed by a fresh (and delicious) dark-cherried finish....Early 90's, easily.

ChipDWood's Review:

The level was great, the capsule was missing, the cork was so dry it nearly crumbed when I tried to ever-so-delicately "will it out" of its place. The label was partly taped on and had at one point clearly nearly fallen entirely off.I got it, for a song, at an auction, and was 90% sure it was a fake or at least rendered entirely undrinkable... but once that cork finally and begrudgingly slid out from where it had stayed since its placement in the summer of 1986- it read: "DOMINUS".BABY.We let it stand for a bit, then gave it a gentle pour into the decanter- nose on it the entire time. It wasn't long before the fruit began to break loose and just burst from the spout of that decanter.A good bit of sediment had been caught up in the strainer in the funnel- a good sign, and a good amount of it clung to the side of the empty bottle. I gave the bottle a quick rinse and shook as much of the sediment out as I could as the wine was decanting, let it sit upside down in the utensil drying cup for about five minutes, then got things ready.After a ten minute decant, on the dot, we gently poured the wine back through my (wicked and invaluable new Houdini) funnel and into the bottle, and we started to pour.The wine began with a deep, rich, and garnet color and as we swirled the aromas of smoky cassis fruits, hints of tobacco, and even the occasional wisps of mint made themselves present.The approach of the wine on the palate was luscious and beautifully rounded with powerful accents of roasted cherries, mixed berries and an over-abundance of red fruits that evolved (it seems) with each swirl and swig.The tannins, which at one point must have been massive, had melted into the body of the wine in a naturally, almost sensual way, and added a robust yet silky physical element to what was the beginning of a very long, lingering, and powerful finish. We paired the '85 Dominus with my wife's sensational grilled lambchops, lemon potatoes, several cheeses including a truffle-infused beauty that nearly sent me spiraling into euphoria and a host of Greek dips and pita.94 points for the Dominus, if one is forced to put points with such an experience.Moreover; everyone had a BLAST.

ChipDWood's Review:

(This tasting followed a quick, 10-minute decant)Ruby in color, inviting on the nose with cherries, deep, red & dark fruits, the '07 Barren Ridge Touriga is a great example of both how and why this varietal is spreading across vineyards in Virginia like wildfire.Full bodied and bold on the palate, it brings concentrated blackberry, currant, and a "smokey earthiness" throughout its approach and mid-palate, and finishes with hints of cranberries and even touches of lavender in its texture.While closed in its style, it reminds me of some of the more well-rounded and approachable merlot grown in Washington State in its personality, though certainly composed of its own, "virile" character.Good value for the buck and a great look at what I think may be part of the bright future of Virginia's creative & risk-taking wine making future.88 points, should we need to break it down in such a fashion.

ChipDWood's Review:

Significant note: we had the Blenheim, 2005 Petit Verdot, blind, just after a sound and great bottle of the 1985 Dominus cab- a 91 pointer from Parker.I gave the Blenheim about a ten minute wash in the decanter, then got it back in the bottle for pouring. It continued to open, express, & evolve for the next hour, until we put it away.My friends at the tasting were absolutely floored by the '05 Blenheim Vineyards Petit Verdot. The nose was luscious with beautifully rounded red fruits, behaving MUCH more like a Super Tuscan than what we perceived would be a "common Virginia Red". From the red-fruit-stuffed nose the wine glided onto the palate, covering it with luscious, deep, and roasted red fruits that are the stuff of world class wines. From there it graced its way over the back palate as smooth as could be, leaving a lingering finish of juicy berries and a velvety mouth-feel not unlike an Amarone.No foolin'- this was a "knock ya down" bottle of wine, and not only did it take us by surprise but frankly blew us all away.The winemaker, Brad McCarthy, simply out-did himself with this one before he left Blenheim to start up his own label (now known as Bradford Reid Wines, http://bradfordreed.com/).The 2005 Blenheim Vineyards Petit Verdot can still be found, and I can't recommend this one enough to blow any under-rated preconceptions of Virginia wine's potential to compete with the great regions of the world entirely and completely out of the water.It. Is. So. On. And until the Shaps '07 Meritage is released, I would have to call the '05 Blenheim Petit Verdot my favorite Virginia Red tasted....So far.93 points. Lil' ol me.

ChipDWood's Review:

A blend of 90% Sangiovese & 10% Canaiolo Nero. This is a luscious, "right-bank" style of a wine and a great example of how flexible the Sangiovese grape can be. Licorice and vanilla notes in the nose, rich and velvety on the palate with a beautifully well-rounded and lingering finish- it behaves much more like a reserve than the table cuvee that it is. Drinks and behaves like a $30 but can be found for $25.

ChipDWood's Review:

Lively white fruits & crisp pear on the nose, beautifully well-rounded composition on the mid-palate, with a delightfully balanced and lingering finish which brings ya right back to the nose.It's a round-tripper.For the price, to me, it's in a league nearly on its own.

ChipDWood's Review:

I was very fortunate to pick up a five bottle lot of mixed Australian wines- the Branson Coach House the heavy hitter of the five bottles- and was NOT prepared for just how serious this wine would be. Somehow this thing behaved more like a fifteen year-old 3rd growth Bordeaux. Fantastic viscosity plush with saddleback leather and smoked meats. Parker, for all the heat he's taken in some corners for his love of Aussie Shiraz- hit this one out of the park in giving it a 97.Fantastic wine. If you can get it anywhere south of $80, jump on it. You'll be the opposite of disappointed.