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1989 Coutet

saut — Mon, 02 Aug 2010 20:48:25 GMT

Well, after having the 75, 83 and 86, I certainly was convinced that Coutet has turned into a lighter barsac, which meant that I was completely unprepared for this bomb. Copper color in the bottle, with a sunny lemon yellow rim, is darker than I expected for a Coutet of this age. The bouquet explodes from the glass with at first primary apricot, and then caramelized overripe pineapple, peaches and yellow plum with almondy VA. A touch of alcohol dissipates with air. In the mouth, huge, full bodied and ripe, with concentrated flavors that echo the nose, but with time adds white flowers, oaky vanilla, clover honey and golden raisins. A wonderfully complex wine, if a little big in style, and certainly atypical for Coutet. Finish is clean and a little short, which caused me to downgrade it, but I think the cleanliness works well and clears the palate for the next sip. Not cloying, but definitely dessert on its own. Personally, 95 points. 93 points if you are a stickler for finish. Drink these over the next 10 years or so, but I'm going to look for some lighter colored bottles to lay down.

2007 Kosta Browne Sonoma Coast

saut — Sat, 31 Jul 2010 19:04:29 GMT

I opened a bottle for a few glasses with dinner the night before I left for NY for two weeks. Delish. Open, cherry fruit, good acidity and nice finish. Vac-u-vined the remaining less than half bottle even though I knew I would not get to it.

Three weeks later, in cleaning out the cooking area, found the bottle and opened to pour down the drain, but then I thought "why not?" and poured a glass. Absolutely delicious. This has never happened to me with any red wine before. Is this destined to be a twenty or thirty year wine? Or is this a fluke? I mean, no oxidation, no maderization, no off smells, not out of balance, a little on the sweet side but clean and lively pinot flavors. I think this is one for the long haul...92 points.

2007 Kosta Browne Pinot Noir Koplen Vineyard

Winetex — Sun, 11 Jul 2010 05:49:10 GMT

This was definitely one of the better KBs we've had in a while. Hubby's comment on the nose alone was "you should smell this, it's going to be good". A lighter style than previous vintages with more fruit flavors than the heavy spices. It's very young with all of the glorious fruit and time will tell how this one will age.

2007 Kosta Browne Pinot Noir Koplen Vineyard - USA, California, Sonoma County, Russian River Valley (7/11/2010)
Dark ruby color; Dark berry, spice and slight earth aromas with dark and red berry fruit, smoke, spice and earthy flavors. The fruit veered between blackberries and strawberries leading to a slightly tannic finish. Balanced and impressive Pinot. Bottle 5991 of 10404. Alcohol 14.4%. (92 pts.)

Posted from CellarTracker on GrapeStories.com

N.V. Jacques Selosse Champagne Version Originale Extra Brut Blanc de Blancs

Winetex — Sat, 10 Jul 2010 05:12:08 GMT

If you are buying Selosse the disgorgement date might be important based on what you like in Champagne. As Champagnes go these don't have tons of bubbles to start with and as they age they lose acidity and bubbles. This one was in a sweet spot (not literally).

We haven't tried a vintage Selosse yet but have one in the queue.

N.V. Jacques Selosse Champagne Version Originale Extra Brut Blanc de Blancs - France, Champagne (7/9/2010)
Medium gold color; July 2008 disgorgement with French back label; Intense nose of orange rind and minerals with pear, spice and marzipan flavors. The flavor profile was of an older, vintage champagne but with balancing acidity. It was very singular - a negative but small characteristic in this wine. Completely different from most other champagnes and well worth the $$$ for the experience. A Champagne geek wine that I could drink every day. Selosse! (94 pts.)

Posted from CellarTracker

1962 Chateau Guiraud

saut — Fri, 02 Jul 2010 20:16:15 GMT

Edward Penning Rowsell mentions in his book on Bordeaux that when he visited Guiraud in 1968 or '69, the '61 and '62 of this chateau were still in cement vats waiting to be bottled because there were no buyers. This makes sense, as the '62 is bottled with punts that look more like a '72. And the wine is hence a bit "fresher". But I've encountered a strange trend...the nose on all my bottles have been muted, bordering on corked, but not overtly corky smelling, just really not forthcoming. The palate, however, is big, sweet, lush...full of that sauternes pineapple with an apricot tang, with a medium finish. I'm hoping that it opens up over the next day or two, but it pretty consistently has been low key on the nose. Strange. Even though it is a sweet drink, with that fault...86 pts. Avoid.

2008 Peay Vineyards Viognier Estate

Winetex — Sun, 20 Jun 2010 10:07:10 GMT

I can't really compare this to other vintages because I don't get a lot from Viognier. Either it tastes good or not.

2008 Peay Vineyards Viognier Estate - USA, California, Sonoma County, Sonoma Coast (6/19/2010)
Light gold color; Intnese citrus and spice aromas and flavors. Peay whites have structure and this one was no exception. Viognier is not one of my favorite varietals but this is a good example of what can be done with it. A good match with fresh summer vegetables and meat in a light presentation. (90 pts.)

Posted from CellarTracker

1970 Suduiraut

saut — Fri, 18 Jun 2010 19:09:12 GMT

OK, not a big botrytis year, but this wine was a surprise. Completely sweet and succulent, with great density and a medium (short side of medium) length finish. Gaining complexity from age, and with the sugars holding steady, this is a great success for the vintage (this is from a half bottle). Again, not an intellectual wine, but if you want a sweet wine with some age on it, this fits the bill. Really makes me want to revisit the Yquem which has been getting bashed in the press lately. 92 points. Drink or hold.

PS: I opened this as a possible "apertif" wine, and it was too sweet for that. Should go great with a custardy fruit tart.

PPS: The color of this wine was bright golden yellow, with no traces of amber. Kind of like an old gold coin. If the wines of this age are darker than that, beware. Oh, except for Rieussec which might be a touch amber now. But the 1970s should still be a relatively lighter color than say the 71s or the 67s, which have more botrytis.

2007 Spinifex Papillon

max — Thu, 17 Jun 2010 09:16:55 GMT

Blend of 66% Grenache, 18% Cinsault and 16% Mataro: Light red in color with a spritzy nose of light red fruit. The spritz blew off with time to leave a nose of forest, herbs and berries. The palate had a lean texture with a blend of rasberry, cranberry and pomegranate. There was a certain finess about this wine that resembled a nice cab franc wine from the Loire. Nice balance of fruit and acidity. 90 pts

2003 Scali Syrah

max — Wed, 16 Jun 2010 07:15:02 GMT

I put this in the European Other tasting notes since we didn't have anything classified as South Africa. Low production wine (I believe only 22 cases made) from an obviously hot vintage. The nose had dark ripe fruit with a layer of heat and menthol that commanded the most attention. Thick on the palate with ripe berries, undertones of char (not smoke), and a slight cover of heat that reminded you of cough syrup. Definitely a new world syrah. There is some balance to this wine but it's masked somewhat by the heat and it doesn't taste like an overmanipulated wine, just a wine from a hot vintage. 88 pts

2003 Eugenio Bocchino Barolo La Serra

Tyler — Wed, 16 Jun 2010 00:17:27 GMT

Garagiste.com off-the-shelf impulse buy to get a full case to ship before it gets hot. Tasting note below from Cellartracker:

Garnet color with thick clear meniscus and tarnished brass rim.

Day 1: Opened "au Audouze" and let sit for 2 hours. Poured one glass, which was half consumed immediately and half left in glass for 18 hours. Aromas of mostly sassafras and roots with hints of flowers--not a lot of fruit showing. Flavors of black cherry, with high, angular tannins, medium-minus acidity, medium-plus body, and medium-low unobtrusive alcohol. Shows some wood and signs of partial whole-cluster fermentation. Not altogether balanced, but it seems to have had the stuffing and underlying features needed to get better with age.

Day 2: 18 hours later, the half-glass left in a Riedel Vinum Burgundy glass saw the sassafras blow off, with some added fruit and smoothed tannins, but not interesting enough to qualify for long-term aging. The Vacuvin'd bottle was better, smelling of black cherry and anise, with mild notes of oak and camphor and a little alcoholic burn. Palate followed through with black cherry, peppery oak, and red licorice flavors, medium-plus horizontal tannins, medium alcohol (~14%), medium-plus body, and medium emerging acidity. Long, 45-60 second finish, with dusty tannins and good extract, not at all over the top like so many 2003s, with a finale of bitter earth.

Hold for the near term. 2012-2017. 16.5/20 TM.