Moderately dark reddish purple color in the glass. Gorgeous, nose-filling aromas of dark stone fruits, pie spice, vanilla and subtle toast. Delicious flavors of cherry, raspberry, pie spices and vanilla with a subtle savory note in the background. Bright and seamless, with a sturdy finish of welcome length. A real charmer.
Moderately dark reddish purple color in the glass. The aromas of black cherry, earthy flora, leather and toasty oak blend together nicely. Tasty flavors of black cherry, black raspberry and blackberry energize the attack and mid palate, persisting on the finish with lip-smacking goodness. A well-crafted wine with married tannins, deft oak integration and overall joy.
A new offering from the Sonoma-based producer meant to recall the estate’s original founding in the Napa Valley, this wine sources from across that appellation and impresses right away in its succulent and soft approach to the variety. With a backbone of cassis and vanilla, it’s expansive and lengthy, velvety in texture and very satisfying.
Powerfully extracted, this needs long exposure to air before the hard edges relent, moving from mineral oil, heat and black tannins to a smoother, softer feel. The texture becomes round and lush, while the mineral notes in the tannins keep it to an elegant line.
The surreal packaging of this wine with its baroque bottle and kissing heads suggest something very unique. Indeed. It shows balance and pleasure with black currant, spice and cedar undertones. Give it three or four years and see the love.
“The crisp nose conjures up shades of green: meadow and fresh apple peel, fresh foliage and lime, but also has some honey and oatmeal. The palate remains crisp but has a toned lithe note of pure lemon that sings. This is taut, shows backbone and rounds itself out wonderfully on the palate, finishing with harmonious note of apple and shortbread.” – A.K.
The standout among all the Bourgogne rouge we tasted for this issue, this smells like Burgundy ("Tart and stinky," said Sarah Looper of SevenFifty.com. Burgundy needs to stink. It shouldn't smell like the buxom fruit of California.") It's a blend focoused on clay soils, from two parcels in Gilly-lès-Citeaux (east of the D974, near Vougeot and Chambolle), and two parcels in Beaune (one-quarter of the blend comes from Montèe Rouge, where the vines date to the early 1950s). Harmonious, red fruited, with bright sour cherry flavors, delicate herb flavor tannins and meaty notes, this is soft on acidity in the end, even as the aroma draws you back for another sip.
A small wine with graceful power in its tannins, this is focused more on earthy vegetal and mineral character than on any direct fruitiness. The flavors last, perfumed with spice. Pour it with something fatty, like duck rillettes.
This 7.4-acre clos rises toward the top of the hill just north of the village; half of the vines date back to 1975, the other half were replanted in 2013. The vineyards chalky soils, organically farmed and certified since 2000, built a wine with a tense floral buzz. Its vibrant, vibrating flavors of forest mushrooms, raspberries and raspberry seeds feel more umami than fruity, restrained by powerful tannins that slowly release the equally powerful fruit. It continues to reveal layer upon layer of flavor as the inner strength of the wine shows its potential for long aging.