Showing 1-11 of 19 wines total
7 hours agoCompare and Buy
Average Price: $4,749.70
Added May 10, 2009 at 11:27pmExcellent wine from a great vintage--smiles to everyone's faces at the table (even before serving, but more after) WHAT DID YOU DO TO THE WINE NAMES? THIS WAS MOUTON ROHSCHILD, **NOT** MOUTON BARON PHILIPPE!!!!!
Jun 1, 2011 at 4:29amCompare and Buy
Average Price: $24.95
Added May 19, 2011 at 6:03pmHad in November at meal with pork chops in a mustard cream gravy, with noodles, baquette and salad. Surprisingly good NZ pinot noir, and it enhanced the meal as a good match. Better-shaped fruit, balance, character and cut than most pinots from Martinborough I've had, especially in the face of 15% alcohol. Definitely hinted at Burgundy more than most from there. This an inaugural offering from Cobblestone out of California but operating in New Zealand. I had no expectations but was pleasantly surprised. The alcohol didn't burn hot but was balanced by the fruit. Relatively good tannins but perhaps not quite enough acid for very long aging, though it's drinking quite well now and should for a while. Only time will tell about that, anyway. I'd certainly be curious to try one five years from now, then again five years after that. Opened the bottle one hour before drinking. Some herbs and flowers and forest floor on the nose, with more than a hint of a lurking closedness that makes me think it could just mature well with age. Good pinot fruit that made me think of Burgundy but also return to New Zealand, yet with more elegance and form than most from there. Plums and cherries and light earthiness on the palate. Some residual sweetness, confirming its New World identity. Medium-plus finish. Was quite young, even if drinkable in youth. Felt it would've benefited from a double decant and maybe even three hours breathing. A very good start for the new winery and owners from far across the Pacific. I'll be very interested in what comes from them in the future....
Jul 21, 2010 at 4:37amCompare and Buy
Average Price: $4,115.01
Added May 10, 2009 at 11:24pmBest of the '59s I've had, and one of my favorites of all vintages everywhere. A very special wine, deserving its 100pts rating from Parker and others.
May 18, 2010 at 2:59pm
Added May 18, 2010 at 2:59pmChateau Peyre-Lebade 2006 (a vintage where the fruit ripened well): a gift from someone who usually prefers New Zealand sauvignon blanc. Cru Bourgeois with an Haut Medoc appellation from the Rothschild (Lafite side) stable, and they seem to have put lots of work into the property after acquiring it some three decades ago. Lots of merlot (2/3 to 3/4?) on the nose and palate, plenty of oak, too, with some vanilla and licorice and spice. More plum than blackcurrant in the proferred fruit. Needs time to open up, which I fortunately guessed, so I'd opened it four hours early. More than pleasant with beef and the rest of the meal. Balanced, with some finesse, though a shortish finish with some tannins left on the back of the tongue. Those tannins make me think it will age well for a wine of this class, and will likely improve over the next few years. Very honest approach to building a more oldskool Bordeaux of this class, with no attempts to take an easier marketing approach with New World techniques. Good value merlot/cab blend in the $15 to $20 range....
Jan 23, 2010 at 3:27amCompare and Buy
Average Price: $21.99
Added Jan 3, 2010 at 10:36pmTo me this is near the epitome of wrongheaded winemaking. A sauvignon blanc that wants to be a chardonnay, and a dodgily balanced New World chardonnay at that. It takes the Cloudy Bay trend and extends it even further, though as a wine it is comparatively less bad than its role model (perhaps in a perverse way because of the chard-style amelioration). I'm curious how many cups a winemaker from the Loire or the Graves would give it (in private, of course). Very light color, clear with a golden tinge. So far, no problem. Attack like a chardonnay blunderbuss. An increasing crescendo of green apples until that's almost all there was after 30 minutes. All I could think was 'malolactic' (whether or not they did a second fermentation). Not enough depth, too much residual sweetness. Too angular and broad, not enough refinement and no rapier-like penetration. Too granular across the tongue. Too much grass and even green pepper, in amongst the green apples. Good acid, but poor balance. Something was there that hinted at potential greatness. But overall that was a lie, for what was delivered was an awful deformation of SB's potential. A typical example of a New Zealand SB style, but a poor sauvignon blanc wine. One thing I will say for it, as a kind of left-handed compliment, is that I like it better than the 2008 Cloudy Bay SB. I guess I must like a wine that forces APPLES on my palate better than one that moans of not much else but shallow, short and flat, low-acid grapefruit. And as a breakfast fruit, grapefruit is one of my favorites...
Jan 15, 2010 at 11:39am
Added Jan 15, 2010 at 11:39amHad this tonight as the third wine of the evening, following a prosecco and a younger sister from the same winery that was a blend of syrah and tempranillo. Food was tapas style, starting with grilled and butter-sauteed scallops with the prosecco, followed by roast chicken, grilled home-made pork sausage, yakitori-style duck, shiitake, zucchini and onion, and some sauteed turnips in garlic with the reds. This wine was deeper, rounder and a more serious offering than the syrah-tempranillo younger sibling. It spoke more of cabernet than tempranillo, but there was an underlying element in the blend that kept the cab from spreading its wings as much as it might have. Good nose of cab and cassis, soft tannins, mild acidity and medium finish. A fine enough wine with the grilled meats and other tapas, and for everyday drinking.
Jan 8, 2010 at 5:49amCompare and Buy
Average Price: $22.39
Added Nov 27, 2009 at 7:59pmA friend served the 2005 with a magret of duck and cepes mushrooms, for which it was a great match. Deep cherry-red color, supple wine with a rounded bouquet. Spice, red fruit and cassis on the nose and palate. Decent glycerin legs, and the oak seemed well integrated. Medium-length finish. Quite enjoyable, at a very nice, intimate dinner at my friend's place. Lamb also would've been a good match, I remember thinking. 45% merlot, 55% cabernet sauvignon.
Jan 5, 2010 at 2:14am
Added Jan 5, 2010 at 2:07amLast night had a Château de Musset from the 2001 vintage. A right bank Bordeaux blend, AOC Lalande de Pomerol, that is more affordable than any of the others I've mentioned (recent vintages approx.10 euros at market in France, 30 at restaurant; 3000 yen at market in Tokyo). Went very well with some lamb chops, a pinenut and komatsuna (a hardier, slightly bitter relative of spinach) pilaf and a cheesy, creamy gratin of cauliflower. Merlot 77%, Cabernet Sauvignon 19%, Cabernet Franc 2%, Malbec 2% (fairly detailed tweaking there by the vintner, it would seem). The robe was an intense ruby to garnet and even purple (nearly all the way to the edge of the meniscus, one sign the wine is still relatively young). An expressive nose, with aromas (and flavors on the palate) of red berries (red currants, cherries, raspberries and even a little strawberry). With the bottle's current age it was also expressing leather, a bit of cocoa, tobacco and hints of something slightly gamy. Some very slight prune essence, as well. Soft yet fresh and straightforward opening on the palate, body ample and a bit fleshy yet silky, tannins apparent yet married well with the fruit. Medium finish. This isn't that well known or widely distributed a wine, and checking the Guide Hachette they recommend to drink it up in two or three years. My experience from last night is different. With the tobacco and leather now coming out, a generally delicious bouquet at the moment that seems like it can evolve further, the youthfully healthy appearance and mouthfeel of the obviously well-stored bottle, I think this can mature well for a few more years.
Jan 3, 2010 at 10:13pmCompare and Buy
Average Price: $40.86
Added Jan 3, 2010 at 10:11pmThe Trindadina Probus is a wine that I would guess more people might like than the New Black Wine I referred to before. A bit more approachable and 'modern', though strangely enough it's 100% malbec (the local term they use is Auxerrois), while the Black Wine is an 80% malbec, 15% Merlot, 5% Tannat blend. Cardinal red with purple and a brilliant sheen to look at. An elegant punch in the nose of roast coffee, spice and sweet fruit, with both rich strength and exotic delicacy. A boldly complex palate, with strongly concentrated ripe berries and firm yet smooth tannins. Bold is the theme in flavor and style, with a little too much oak right now, although the structure is good enough that this should integrate well with more age.
Jan 3, 2010 at 10:03pmCompare and Buy
Average Price: $254.52
Added Jan 3, 2010 at 10:02pmMost recently I've had a couple of bottles of the '99 Clos Triguedina The New Black Wine, AOC Cahors. It's definitely part of the tradition of 'Black Cahors', with a *very* dark color. Dried fruit that's been candied, pureed and made into jam on the nose. Layers within layers. On the palate wild berries, spice, truffles, aromatic herbs. Nicely chewy texture. Obviously laid down in oak at the winery (1/3 new barrels, I believe) so plenty of tannins, and I got the impression the wine would age quite well. The bottles were allowed to breathe for three hours before drinking but still tasted young. The wine paired extremely well with game. Had it once with duck à l’orange, the other time with venison in a Cumberland sauce. Magnifique! I felt the wine would very likely go well with a number of braised red meats, and of course would stand up to even aged cheeses.