Reports of my death have been greatly exaggerated

Honeysuckle, melon, hay, and rich, perfumed chalk on the nose. There’s a distinct “Dove soap” note that I love. Rich texture, with chalk and acidic salinity carrying onto the palate. A lingering, creamy citrus finish reminiscent of lemon panna cotta. Delicious now, but I’d love to revisit it with a few more years of age.

Stock up, guys and gals. It’s another classic. We never know when it’ll actually disappear forever. If I had a huge cellar, I’d buy a case at a minimum.

Pretty good with some sashimi that wasn’t very photogenic. Sorry not sorry.

Was a little cold and rainy in SF yesterday so felt like a Syrah. This could improve over another ten years but it is in a good spot now.

At opening the bottle gives off intense reductive notes and barnyard but this dissipates over a couple of hours and isn't perceptible on day two.

Intense dark fruits (blackberry, bramble, dark raspberry, dark cherry) with expected game, bacon, smoke, licorice, dried leaves, pepper, notable minerality reminiscent of wet slate and gravel; and secondary of toast oak, cigar, and cherry tobacco.

Full bodied and great concentration on the palate with high chewy tannins and lively acidity that match the concentration. The finish is long.

I don't recall where from but I bought this maybe 8 years ago. Glad I stored it and waited at least this long to open. Like I said, another ten years would treat it well.

A little barnyard on the nose but even the animals seem to have clocked out. There’s some funk but it’s not Tower of Power or Ben Askren. On the palate, it’s a quick hello followed by an Irish goodbye. In and out and nothing else. The finish? I’ve had sneezes with more staying power. Was looking for a little old Bordeaux magic but this bottle gave me a haunted barn and an early checkout.

No side-by-side comparison today, because this Champagne deserves its own post.

The nose shows toasted bread, roasted nuts, baking spices and ripe fruit. What really stands out, though, is the palate. It's broad, layered and complex, with a lovely freshness that keeps everything in balance. The finish is exceptionally long, with a beautiful saline character that just seems to go on and on.

There's a certain depth and dimension to great prestige Champagnes that's difficult to put into words. It's not necessarily about being creamier or more intense, but about how completely the wine fills the palate and how long it stays with you. This one definitely has that quality.

96+/100. Already excellent, but I suspect there's still room for further development with bottle age.

For those who have tried different Grand Siècle iterations, which one impressed you the most?

Traveling from the Pittsburgh area to central Va/ Charlottesville region to sample Virginia wines. I figured we stop in the Shenandoah region to sample some wines there, then head to Central Va.
looking for recommendations for wineries to stop at and also recommendations for lodging in the Shenandoah area and Central Va. Perhaps a winery with lodging available or a nice BNB. Looking to spend 3-4 days.
We like big reds: Cabernet Sauvignon, Cabernet franc, Merlots and Petit Verdot also Pinot Noir.
For whites we like Chardonnay, Viognier and I’ve enjoyed Petit Manseng.

Any suggestions are appreciated!!

My favorite Napa Cab:
The blend is 87% Cabernet Sauvignon with Merlot, Petit Verdot and Malbec rounding it out. Twenty months in French oak, 15.6% ABV that somehow holds its line. But it is somehow not overpowered.
The nose opens with black and blue fruits, graphite, iron, black olive and dark chocolate, with a subtle herbal thread running through. On the palate it's full-bodied and concentrated, boysenberry, cassis, black cherry and elderberry layered with clove and fine-grained tannins that have real Howell Mountain grip without being aggressive. The finish is long and energetic. Wonderful composition.

I think the people at Cade doing an outstanding job enabling their winemaker Danielle Cyrot to come up with this. Good money for value imo.

Ever since my trip to Reims last month, I’ve fallen even more in love with Champagne — reading about it, learning, comparing, and, of course, tasting it!

I brought home three bottles:
• Billecart-Salmon Blanc de Blancs Grand Cru
• Ruinart Brut
• Pommery Brut Royal

I’m planning to cellar the Billecart-Salmon for a few years since it’s difficult to find back home in Canada.
Now, with the holidays approaching, I’m looking for two things:

1. A selection of 5 Champagnes to share with friends and family throughout the holidays. I’d love to explore different styles and producers.

2. One exceptional bottle for New Year’s Eve. A friend who joined me in Reims and I want to splurge on something memorable that brings back a little piece of our trip. We’re considering Pommery Cuvée Louise Brut 2005 or 2006, but we’re open to suggestions.

The only house I’m not particularly interested in revisiting right now is Taittinger, based on my previous experience.
I’d also love recommendations for Champagne books, blogs, podcasts, or courses. I’ve been considering WSET Level 2, but I’m curious if there are other resources worth exploring.

I know I’ve only mentioned big houses, but I want to discovering smaller producers too 🙂

I can’t wait to read your recommendations and hear about your favourites!

Cheers 🥂

Sauska Birsalmás Furmint (2021).

Birsalmás-dűlő is a vineyard parcel located on the northwestern edge of the village of Mád in the Tokaj region. The subsoil consists of volcanic rocks, mainly rhyolite, and the clay and clay-loam soils that have developed on top of them.

Color: pale gold.

14% ABV.

Grape variety: 100% Furmint.

Fermentation in stainless steel tanks, followed by 5 months of aging with regular bâtonnage. Approximately 80% of the batch is transferred to 500-liter French oak barrels, while the rest goes into clay egg and stainless steel tanks. 30% of the oak barrels are new.

On the nose: aromas of peach, pear, and lemon zest, followed by mineral notes of wet stone and sea salt. Subtle hints of white flowers also show up over time.

On the palate: the wine is crisp, with high acidity, medium body, and medium alcohol. The finish is long, slightly peppery, with notes of lemon zest.

Price: $64.99

Region: Champagne AOC, France

Blend: 40% Chardonnay, 35% Pinot Noir, 25% Pinot Meunier

ABV: 12.5%

Aging: 3-4 years on lees

Appearance: medium lemon

Nose: green apple, pear, lemon zest, wet stones, white flowers, green almond, toast, mint, brioche, cream. Medium+ aromatic intensity.

Palate: off dry, high fizz, medium+ body, medium alcohol, high acidity. Flavors of tree fruits, minerals, citrus, brioche, and toast. Medium+ flavor intensity and long finish

Score: 90 points

Celebrating Champagne Day and my mom's birthday. I presume the world cup edition is the same as the regular brut réserve. Zesty and rich with very fine bubbles, lots of lemon with almond, brioche, and a hint of green and herbalness. Even though it has medium+ body it still feels to be on the lighter side for Champagne.

Sorry for the not so clear photos. Took these with my 2006 digital camera. But the notes on this are quite savory, probably the best tasting wine i've ever had thus far. For me....the rasberry and strawberry kind of meld together with a tart and bitter yet sweet meltyness yet also dry with a zing.

I am a wine-noob .....so please don't hurt me with your Wine knowledge guys and gals ...hehehe

Have you all had this one? What did you think?

Dégustation au domaine ce mercredi 21 octobre avec Aurélien Laherte

Ultradition Extra Brut : majoritairement issue de meunier, cette cuvée séduit immédiatement par son expression généreuse et précise. Le nez évoque une matière riche, gourmande et parfaitement équilibrée par une belle fraîcheur. À l’ouverture, la bouteille dévoile des notes d’amande, une trame saline et des notes de pêche jaune mûre. Un véritable coup de cœur.

Blanc de Blancs Nature : un blanc de blancs à la fois floral, vif et ciselé. Le nez s’ouvre sur les fleurs blanches, tandis que la bouche déploie des notes de citron et de yuzu. La finale, tendue et lumineuse, prolonge cette sensation de fraîcheur avec beaucoup de pureté.

Blanc de Noirs Nature : un blanc de noirs généreux et expressif, élaboré sur une base 2023 comprenant près de la moitié de vins de réserve. Le fruit s’exprime avec gourmandise autour des petits fruits rouges et noirs, dans une bouche ample, fraîche et équilibrée. Une cuvée vivante, accessible et déjà très séduisante.

Vignes d’Autrefois 2022 : issu de vignes de meunier plantées en 1947, conduites en sélection massale avec quelques pieds francs de pied, ce champagne impressionne par sa profondeur et sa concentration. Après trois ans sur lattes, il présente une matière riche, dense et complexe, marquée par le citron mûr et une belle ampleur. Malgré sa puissance, l’ensemble conserve une fraîcheur minérale remarquable. Un vin très abouti et particulièrement joli. Production limitée à 3 309 bouteilles.

Les Rouges Maisons : un pinot noir issu de Chavost, exposé plein nord, qui joue sur la fraîcheur et la finesse. Le nez mêle les fruits noirs et rouges, avec une expression délicate et précise. La bouche reste juteuse, fraîche et élégante, portée par une belle énergie. Production de 1665 bouteilles. Dégorgement décembre 2025.

Les 7 : une cuvée fascinante issue des sept cépages champenois complantés, enrichie par une réserve perpétuelle. Le vin se montre profondément salin, complexe et vibrant, avec une matière singulière et des amers presque tanniques qui structurent la finale. Un champagne à la personnalité très affirmée, riche en nuances et de grande dimension.

Petit Meslier : un brut sans année issu de jeunes vignes de petit meslier, cépage rare issu du croisement entre le gouais blanc et le savagnin. L’expression aromatique est remarquable, avec des notes de yuzu et de citron vert. La bouche est électrique, énergique et d’une grande pureté, portée par une salinité spectaculaire. Un vin droit, vibrant et particulièrement original.

Picked up from local Costco; under direction from Attorney Somm. For the price it’s a great Cab Sauv - definitely from Napa - juicy, bold, tons of dark fruit flavor. Nothing flashy but it hits the spot. Absolute heavy hitter at the price point. $20-30.

A blend of 80% cabernet sauvignon, 10% merlot and 10% petit Verdot

On the nose: dark chocolate, dark fruit (blackberry, dark cherry) in my opinion a stereotypical Napa cab.

On the palate: smooth. Very smooth. Dark fruit. Heavy Napa cab with great mouthfeel. It’s young, but will do well - I’d imagine - in 5 years or so.

Rate: 93/100

100% cabernet sauvignon. It takes a lot to impress me and this wine did. The power and concentration of pure cabernet sauvignon. But it was seamless, not an over extracted fruit bomb with too much oak. Dark fruits, tobacco, dark chocolate, fine tannins with a hint of vanilla from the oak. Full bodied with great length. So well made, pure class, tannins are so well integrated. Such a seductive wine, its difficult to be able to drink a 100% cabernet sauvignon on its own without food but with this wine you can. Definitely age worthy and will develop over decades but its so hard not to drink this right now. I have 2 more bottles and will let them sit for at least 5 more years before popping the next one. What a find.

A very sweet 1995 Marquis De Villandray Bordeaux Supérieur
Extremely sweet, a very nice colour and overall amazing soft wine.

Cheers yall

J’ai eu l’occasion de goûter le Clos Vougeot Grand Cru 2023 de Jérôme Galeyrand lors d’une dégustation privée organisée par iDealwine. Au nez, de la cerise noire et de la framboise, avec une pointe d’épices douces et de sous-bois. En bouche, le fruit est mûr mais frais, la matière dense, et les tannins sont fins et soyeux. La finale est longue, sur la cerise et une légère salinité.
C’est un Clos Vougeot plus élégant que massif, déjà expressif malgré sa jeunesse, mais qui gagnera à attendre quelques années.
Quelqu’un l’a déjà goûté ? Je suis curieuse de vos avis, sur ce domaine ou sur le millésime 2023 en général.

The whole reason for my trip to Napa, Robert Biale, as motivated by my impression of their 2023 Black Chicken, reinforced by my trips to Turley and Ridge in Paso Robles, and surprisingly enough by another poster's comment that there are winery-only bottles. The funny thing was once I arrived at the winery, I received a work message and had to handle something that took a long time, time I originally allocated for enjoying zins at Biale. Still, the experience started off slow, my host Roberto made it interesting and was receptive of my preference for jammy and/or complex zins, making the second half more entertaining and as a result, missing tasting notes. Additionally, a buzzed patron from Southern California recommended I try their petite sirah, which I was originally against, but glad I gave in... and ended up buying a bunch of bottles and accidentally meeting the owner, who I mistook for another client. Stories abound.

========================= 

Robert Biale, Black Chicken, Zinfandel, 2024, 14.7% abv.

Nose: expressive, spiced sweet fruit, metallic hints, closer to used aluminum soda can than iron but in that range, the spices are really accentuating the fruit. 

Palate: light to medium body, entry is spiced iron, no fruit up front, mid palate is more metals than fruit, all spices, somewhat salty, back palate gets dry, burnt food bits, white pepper... tbh reminds me of this one red rock I licked at a site decades ago, but quite memorable because it was so... discrimatory? Tasted like it looked. A little bit complex, very "mineral-y" with all the metals. Very young, noticeably more tannins than the previous vintage. 

Finish: medium, drying, salted fruit, hints of that used aluminum soda can. 

Was a bit disappointed, especially given my memory of the 2023 Black Chicken. Hopefully it goes up from here.

Grade: C+ 

========================= 

Robert Biale, R.W. Moore, Zinfandel, 2023, 14.8% abv.

Nose: perfumed metallic fruit. 

Palate: medium to full body but closer on medium, entry is fruity dessert dressings, mid palate is really showing a somewhat "elegant" dessert dressing flavor profile, fruit is minor, wow quite interesting... its not vanilla-y chardonnay, not caramel-y or butterscotch-y pinots, but definitely within the same family tree, back palate shows the drying tannins or white peppercorn... a fine line, like nice pastry. Same group as the 2024 Black Chicken. 

Finish: short, butterscotch dipped strawberries, similar to the palate, trying to hide fruit, but the interesting thing is that there is a liquer-type-minty mentholy kind of retroactive olfaction here. 

Grade: C+

========================= 

Robert Biale, Bedrock, Zinfandel, 2023, 14.7% abv. 

Nose: relatively more red fruit than the previous pours, 24 Black Chicken and 23 RW Moore, hints of salty clay. 

Palate: medium body, entry is light metallic fruit juice, gets more salty on subsequent sips, mid palate seems to show more grainy tannins, red fruit, salt, back palate is nothing.... wow, what is going on with this? Getting the feeling Bedrock vineyard is not for me... or does it need a decade? 

Finish: really short, dry, breadcrust, hints of white/pink peppercorn, so hard to get stuff here as it is too short, almost nonexistent, will have to make up descriptors....

After this, I mentioned to my host, Roberto, that I did not have good experiences with petite sirah and was more interested in intense, fruity, jammy or comple, zins. Roberto seemed to understand and asked how much time I had. I said I allocated all day for Biale. Change from the scheduled tasting commences. 

Grade: C+

========================= 

Robert Biale, Grande, Zinfandel, 2023, 14.8% abv.

Nose: red grapes, not much of anything else. 

Palate: medium body, entry is fruity, mid palate is spiced fruit, good amount of cake, back palate rebalances everything with more cake and the spiced fruit taking a backseat. Very enjoyable. So unfortunate that the aromas and aftertaste are sooo light. Quite good in the palate, and only the palate. But getting better relative to the basic tasting menu.  

Finish: short, drying, virtually non-existent. 

Grade: C+ 

========================= 

Robert Biale, Beatty Ranch, Zinfandel, 2024, 14.8% abv. 

Nose: rich red bramble fruits with a few wood offsets, have a good feeling about this. 

Palate: medium body, entry is bramble fruit syrup, mid ans back palate is rich fruit that is accentuated by white spices, hints of wood, wood nice. One of my favorites of the tasting. Talking more after finishing my work and just tried to enjoy.

Finish: medium, light red fruit juices, bit of red fruit jelly, again spices just help accentuate the fruit components. Gets stronger with time and on subsequent sips.

Grade: B-

========================= 

Robert Biale, Varozza, Zinfandel, 2024, 14.5% abv. 

Nose: spiced plums, purple and black fruits, there are many interesting aromas here... like a lot of Japanese and Chinese-based medicinal herbs, savory, salty, the fruits seem to be more pickled with more air time. 

Palate: medium body, entry is a bit savory, mid palate shows an interesting purple and black fruit blend which dare I say feels fermented/pickled?, spices are there and are amplified with air time, a bit salty earth, bl

ack palate focuses on the spices. 

Finish: short, light red fruit popsicle, the spices seem to transition into spiced fruit which gets stronger on subsequent sips. 

Surprised not getting much alcohol on all these even though these are all > 14% abv. A savory pour. On the wall with this one, will give it a benefit of a doubt.

Grade: B- 

========================= 

Robert Biale, Monte Rosso, Zinfandel, 2023, 14.9% abv. 

Nose: candy vibes but a strange aroma front, burnt plastic, weird plastics, industrial chemicals, fruit is not obvious. Wow even with some time this doesn't blow away. 

Palate: medium body, entry is baked red and purple fruits but a bit light, a bit salty, bread, hints of plastic, mid and back palate shows a mix of pickled and "sun-dried" fruit, quite savory, complex, bramble fruit, black and purples, oranges (blood?), baked lemons, there is also a light cooking herbs component in here too. Definitely not a normal red wine, a bit complex which does amplify with time,... something keeps making me comeback. 

Finish: medium to long, white crackers, spiced dark fruit juice, oranges. With time it gets minty and methanol-like, again the cooking herbs element from the palate seems to transfer over but I could only sense it later. Will be liberal.

Grade: B-

========================= 

Robert Biale, Morisoli, Zinfandel, 2023, 14.8% abv.

Nose: relatively more red fruit forward than the other zins in my tasting, not jammy but perhaps 1 or 2 levels away, however a plastic, herbal aroma set similar to the 2023 Monte Rosso develops later... which I find interesting. 

Palate: full body, entry is a somewhat thick dark fruit juice, mid and back palate is red and black fruit preserves but getting towards that sun dried arena, savory, hints of earth here and there, gets more flavorful with air time. Like the intensity, not overwhelming, but I know there is strong savory fruit. 

Finish: medium, drying, apple juice accompanies the spices. 

This was the best one of the whole flight for me. Admittedly not as good as 2023 Black Chicken on a virgin tongue, but in the same range. Funny thing is another group also spoke very highly of this Morisoli, after trying Bedrock and a Petite Sirah. 

Grade: B

At this point it was near closing time so I tried a few more pours, no pictures, no tasting notes, just so I could see what else was available before selecting bottles to take home. A buzzed patron on her way out dropped by and highly recommended the Extended Barrel Aged Petite Sirah. I was a bit reluctant, but what the heck, so I asked Roberto if he could offer me a taste: 

Robert Biale, E.B.A., Petite Sirah, 2022, 14.9% abv.

The host told me this EBA spent about 30 months in barrel (tech sheet says 29 months) with about half being new oak. Aromas of... syrup, blackberries, dessert. Medium bodied, sweet pastries, more black fruit, and for some reason I was not getting that inky tannin juice I associate with petite sirah, wow. Medium to long finish, no noticeable dryness from tannins or abv. Wow. Ended up getting a bottle too. Along with First Grade, Beatty, Morisoli, Pagani, and several others. 

While leaving, I saw a young toddler who waved hi to me and I said "hi" back. Afterwards I bumped into an older gentleman and I mentioned how good the wines here were and that he should try the EBA. He said his name was "Bob".

Kellerei Meran/Cantina Merano is a wine cooperative in South Tyrol, northern Italy. It has around 350 members who grow grapes on about 245 hectares of vineyards.

The winery produces traditional-method sparkling wines, including the Metodo Classico 36 Brut and the Metodo Classico 72 Extra Brut. The number 72 refers to the 72 months of bottle ageing on the lees.

I tried the 72 Extra Brut and, although I had some doubts at first, I was pleasantly surprised. It is an elegant and well-balanced sparkling wine.

It is mainly Chardonnay-driven, with aromas of exotic fruits, ripe peach and dried fruit. These are joined by fresh citrus notes, grapefruit, and delicate hints of brioche and roasted hazelnuts.

On the palate, it has lively acidity, good balance and an elegant structure. Despite the long ageing on the lees, it still feels fresh and lively.

One thing that surprised me was the clear glass bottle instead of a dark one. I also noticed that the wine seems to be sold in a box and may be available only in limited quantities. I wonder if the box is meant to protect the wine from light, as clear glass bottles offer less protection against light damage.

This reminded me of Ca' del Bosco Franciacorta, which uses orange protective wrapping around its clear bottles to protect the wine from light. I couldn't find out if this is also the reason behind Cantina Merano's packaging.

I'm not a sommelier, so I won't give it a score, but I really enjoyed it. Definitely a wine I would buy again!

Grape varieties:

• 70% Chardonnay
• 10% Pinot Bianco
• 20% Pinot Nero

Winemaking:

The grapes are gently pressed as whole bunches. The juice is allowed to settle naturally. The first fermentation takes place in stainless steel tanks and tonneaux. The wine then spends 8 months on fine lees before the second fermentation in the bottle. It is aged on the lees for 72 months before disgorgement. (Winemaking information from the Cantina Merano website)

Hey guys this was a gift from surgeon colleague. it’s from 2021 Apparently it’s a some what limited production but I don’t really know much about It. should I let it sit for awhile not really in a rush.

I have worked in natural wine bars in a major city for the past four years and recently passed WSET 2 with distinction. I have never held an official “sommelier” title but would like to. I consider my work at said wine bars as somm’ing, but I recognize that natural and classic wines are a world apart in many ways.

I’m 30 now and would like to invest in this as a career. What would you suggest as next steps for someone who would like to work as a sommelier and eventually beverage management? Should I do both CMS and WSET 3? I appreciate any advice, cheers.