Official Anniversary Thread
- Thread starter Politburo
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Jeff Grossman
Jeff Grossman
...with grilled steak et alia: G. Rinaldi 1998 Langhe Nebbiolo - decanted about an hour, great perfume of mixed flowers (heavy on the roses), tannic in a petty stinging way, very light and spirity taste of cherries (think kirschwasser), half a bottle left to drink in a day or two. I'm happy with it.
Levi Dalton
Levi Dalton
Which Rinaldi are we talking about here? Giuseppe?
Jeff Grossman
Jeff Grossman
Yes. Updated.
2002 Pascal Cotat Sancerre La Grande Cote
Very pale youthful color. Delicious wine that is ripe but with fine acid lift. Slightly perfumey nose of meadow flowers and lime tonic water. Pretty concentrated for Sauvignon Blanc, with a long finish. No rush if you have some, but no crime to drink now either.
A grand match with local spot prawns in olive oil and garlic and a patty pan squash, Comte cheese casserole. The spot prawns are pretty rich and texturally like lobster, but the Cotat had enough body to keep pace.
Very pale youthful color. Delicious wine that is ripe but with fine acid lift. Slightly perfumey nose of meadow flowers and lime tonic water. Pretty concentrated for Sauvignon Blanc, with a long finish. No rush if you have some, but no crime to drink now either.
A grand match with local spot prawns in olive oil and garlic and a patty pan squash, Comte cheese casserole. The spot prawns are pretty rich and texturally like lobster, but the Cotat had enough body to keep pace.
Levi Dalton
Levi Dalton
I thought I would celebrate Disorder with a flourish, and so I opened Fiorano Rosso 1994
It was Rougeard-like! It was the ultimate salumi wine! And it was just slightly, just noticeably corked. Which may not have been the worst thing that has ever happened to me, but certainly was a disappointment
:(
It was Rougeard-like! It was the ultimate salumi wine! And it was just slightly, just noticeably corked. Which may not have been the worst thing that has ever happened to me, but certainly was a disappointment
:(
Kevin Roberts
Kevin Roberts
I assume this is the basic bottling, imported by New France Wine Co, St. Paul, MN.
An unexpected afternoon off for a sick (and surprisingly quickly recovering... 1st grader) finds me with a 375 mL bottle of Domaine Filliatreu 2002 in celebration of Disorder day. Attractive flowery aroma, bright and perfumey. Fading fruitiness. In the mouth very soft, dusty, ghosts of tannin. Moderate acidity, certainly no point in aging this any longer. I have a 750 as well, I'll probably check in on that in the not too distant future.
Cheers,
Kevin
An unexpected afternoon off for a sick (and surprisingly quickly recovering... 1st grader) finds me with a 375 mL bottle of Domaine Filliatreu 2002 in celebration of Disorder day. Attractive flowery aroma, bright and perfumey. Fading fruitiness. In the mouth very soft, dusty, ghosts of tannin. Moderate acidity, certainly no point in aging this any longer. I have a 750 as well, I'll probably check in on that in the not too distant future.
Cheers,
Kevin
Happy birthday to WD, the second most comfortable wine-related website for lurkers like me!!!
Perhaps a bit of a cliche, but for a celebratory wine I opted for the 2002 Chateau Lumiere Ishikura Wine Muscat Bailey A from Yamanashi, Japan.
Red-fruited Muscat Hybrid developed in Niigata prefecture at the turn of the (19th-to20th) century, fermented in an underground stone lagare built in the late 1800s, done submerged-cap style by using bamboo mats to hold down the cap of skins, and filtered through burlap cloth sealed with persimmon tannins the wine tastes pretty much as you'd expect.
In full flower from the git-go, there's no need to decant. Drink up your remaining bottles.
94.375 points on cellar tracker.
Perhaps a bit of a cliche, but for a celebratory wine I opted for the 2002 Chateau Lumiere Ishikura Wine Muscat Bailey A from Yamanashi, Japan.
Red-fruited Muscat Hybrid developed in Niigata prefecture at the turn of the (19th-to20th) century, fermented in an underground stone lagare built in the late 1800s, done submerged-cap style by using bamboo mats to hold down the cap of skins, and filtered through burlap cloth sealed with persimmon tannins the wine tastes pretty much as you'd expect.
In full flower from the git-go, there's no need to decant. Drink up your remaining bottles.
94.375 points on cellar tracker.
Simple, light, and crisp. Bright red fruit flavors and good acidity with a surprisingly long, tart finish. Everything working beautifully together. It does a bang up job refreshing my palate and getting me to want to eat some more. Going great with my steak and mash potatoes right now. In my opinion, a steal at $15.00.
From the by-the-glass menu at The Liberty Tavern in Arlington, VA last night. I had a 2004 Loire Chenin Blanc with grilled octopus and clams on a bed of grapefruit, fennel, sugar snap salad with lemon-coriander vinaigrette. Both were spectacular. I just wish I could remember what the hell the name of the wine was (I lost the paper I wrote it on as it was one I'd not seen before).
On edit, the wine above was Damien Laureau "Les Gents", Savennires, France 2004 (courtesy of the Tavern's wine program director).
With dinner (pork chop with ham hock jus, chantarelles, and pepper mostarda accompanied by corn/potato hash in cream sauce that was amazing) a Michel Chapoutier Domaine Bila-Haut Cotes du Roussillon 2007 was dark red and tight tight tight when opened but eventually showed dark blackberry and cherry flavors mixed with tar, earthy notes, and black olives. Tannins are stern but there's good acidity and the wine opened a bit as the meal progressed, yielding the flavors above plus some shy violets and graphite. It will be better in 6-12 months.
On edit, the wine above was Damien Laureau "Les Gents", Savennires, France 2004 (courtesy of the Tavern's wine program director).
With dinner (pork chop with ham hock jus, chantarelles, and pepper mostarda accompanied by corn/potato hash in cream sauce that was amazing) a Michel Chapoutier Domaine Bila-Haut Cotes du Roussillon 2007 was dark red and tight tight tight when opened but eventually showed dark blackberry and cherry flavors mixed with tar, earthy notes, and black olives. Tannins are stern but there's good acidity and the wine opened a bit as the meal progressed, yielding the flavors above plus some shy violets and graphite. It will be better in 6-12 months.
I had informed Jean of the necessity for a monumental winegeek extravaganza-type wine for tonight's festivities, so down to the cellar for
2005 Domaine de la Pepiere Muscadet Granite de Clisson
"What is this?"
"Grand Cru Muscadet"
"Will I like it?"
"Ummm...yeah, I think so"
"Wow! This is Muscadet?"
"Yup. Remember that comparison I've made to Chablis?"
"Mmmmm. Yeah."
"You're not talking much."
"Mmmmmmmmmm."
And so it went. This was the second of two bottles I picked up at The Wine Barn in Orlando, as suggested by Jeff G. The first, opened with VLM during a stopover in Durham, was a ho-hum affair, too diffuse and soft to really elicit any enthusiasm, especially in the company that night of the alluring 2007 Chaussard 'Les Mortiers'. Tonight, after a sufficient rest in the cellar, it was taut, rich, mineral-laden and chock full of green apples with hints of pineapple lurking in the corners. As Jean noted, the mouthfeel was far richer than that of the typical Muscadet.
Mark Lipton
2005 Domaine de la Pepiere Muscadet Granite de Clisson
"What is this?"
"Grand Cru Muscadet"
"Will I like it?"
"Ummm...yeah, I think so"
"Wow! This is Muscadet?"
"Yup. Remember that comparison I've made to Chablis?"
"Mmmmm. Yeah."
"You're not talking much."
"Mmmmmmmmmm."
And so it went. This was the second of two bottles I picked up at The Wine Barn in Orlando, as suggested by Jeff G. The first, opened with VLM during a stopover in Durham, was a ho-hum affair, too diffuse and soft to really elicit any enthusiasm, especially in the company that night of the alluring 2007 Chaussard 'Les Mortiers'. Tonight, after a sufficient rest in the cellar, it was taut, rich, mineral-laden and chock full of green apples with hints of pineapple lurking in the corners. As Jean noted, the mouthfeel was far richer than that of the typical Muscadet.
Mark Lipton
Brad Widelock
Brad Widelock
Spaetrot Gebeshuber 2007 klassik red Thermenregion
50% St.Laurent 50% pinot Noir 13% alcohol
This wine makes a great argument for drinking more Austrian reds. It is elegant without being overpowering. It reminds me of what Zinfandel was like before the advent of the Frankenstein like beverages that now pass for wine.
50% St.Laurent 50% pinot Noir 13% alcohol
This wine makes a great argument for drinking more Austrian reds. It is elegant without being overpowering. It reminds me of what Zinfandel was like before the advent of the Frankenstein like beverages that now pass for wine.
lars makie
lars makie
2004 Clos Roche Blanche "Pif"
Figured I should open a bottle of the wine that I believe lead me to stumble upon this place.
After about three hours now and 90% of the bottle gone, having been drunk all by myself, I can safely say I still love this wine. Not to say that it's the best ever showing. The fruit seems a bit in hiding; doesn't seem to be as bright as in the past. The nose is still a dusty mix of earth and red berries and it just glides down ever so gracefully leaving a lingering tingle making you long for another glass.
Well, there's the last glass. One bottle left. Fuck.
Figured I should open a bottle of the wine that I believe lead me to stumble upon this place.
After about three hours now and 90% of the bottle gone, having been drunk all by myself, I can safely say I still love this wine. Not to say that it's the best ever showing. The fruit seems a bit in hiding; doesn't seem to be as bright as in the past. The nose is still a dusty mix of earth and red berries and it just glides down ever so gracefully leaving a lingering tingle making you long for another glass.
Well, there's the last glass. One bottle left. Fuck.
lars makie
lars makie
Yes, a travesty. I have a couple bottles and a mag left. Next time you make it to Chicago, we'll open one.
John McIlwain
John McIlwain
Salty, wet stone, tangerine peel, apricot skin, pretty blackberry blossom on the nose. Mouth-watering acidity and moderately long finish. Fun. Somewhat inappropriate, but satisfying with takeout Italian.
Best,
John
Best,
John
Jeff Grossman
Jeff Grossman
In honor of the WD1YA:
Leth 1985 Gruner Veltliner "Brunnthal" - acidity still good though not really crisp, a hint of waxiness in the texture, flavor like a green apple or an underripe apricot (or something like that); later, Scott calls a note of caramel; this was WOTN for all of us
Dom. Laloue 2004 Sancerre rouge - My TN from three years ago only says this was "the flinty one"; changes very frequently in the glass... tight at first, then showing flint and chalk, finally some red berry fruit emerges, then a tarry flavor grows quite strong; now it maintains the nebbiolo-esque flavor profile as the texture becomes fine and silty; wish I had more of this
C. Roblin 2004 Sancerre rouge - And this was called "the odd one"; very light and pretty though finishes sour; Scott calls it a "happy flirty girl"; it reminds me of the Tue-Boeuf "Rouillon" that was labeled "Frileuse"; later, this adds a bit of pit fruit on the nose but it remains a simple gulp
Lopez de Heredia 1976 Rioja GR "Vina Bosconia" - Great nose: sweet cherries and sweet lemons, but nasty metallic brett in the mouth; to my amazement, this does blow off after an hour or so, leaving a pretty palate of talc and nectarine and more cherry; alive and well, if infected
All consumed with four raw milk cheeses from Saxelby (incl. a yummy, salty Constant Bliss), a baguette, and two potato knishes from Yonah Schimmel.
Big props to Scott for hosting the impromptu event.
Leth 1985 Gruner Veltliner "Brunnthal" - acidity still good though not really crisp, a hint of waxiness in the texture, flavor like a green apple or an underripe apricot (or something like that); later, Scott calls a note of caramel; this was WOTN for all of us
Dom. Laloue 2004 Sancerre rouge - My TN from three years ago only says this was "the flinty one"; changes very frequently in the glass... tight at first, then showing flint and chalk, finally some red berry fruit emerges, then a tarry flavor grows quite strong; now it maintains the nebbiolo-esque flavor profile as the texture becomes fine and silty; wish I had more of this
C. Roblin 2004 Sancerre rouge - And this was called "the odd one"; very light and pretty though finishes sour; Scott calls it a "happy flirty girl"; it reminds me of the Tue-Boeuf "Rouillon" that was labeled "Frileuse"; later, this adds a bit of pit fruit on the nose but it remains a simple gulp
Lopez de Heredia 1976 Rioja GR "Vina Bosconia" - Great nose: sweet cherries and sweet lemons, but nasty metallic brett in the mouth; to my amazement, this does blow off after an hour or so, leaving a pretty palate of talc and nectarine and more cherry; alive and well, if infected
All consumed with four raw milk cheeses from Saxelby (incl. a yummy, salty Constant Bliss), a baguette, and two potato knishes from Yonah Schimmel.
Big props to Scott for hosting the impromptu event.
Jonathan Loesberg
Jonathan Loesberg
So this is where I was supposed to do it. Well, I'll do it late.
1986 Sociando Mallet (only because it was next up on my list and I wasn't going to drink special disorderly wines just because it was an anniversary). This was the kind of wine I liked when I liked Bordeaux and I still like it. No point with descriptors, they are the usual ones, black fruit, lead pencil, blah, blah.
Back when I started buying, Parker would lead me to wines like this. Maybe Parker Parkerized himself before he started Parkerizing other people?
1986 Sociando Mallet (only because it was next up on my list and I wasn't going to drink special disorderly wines just because it was an anniversary). This was the kind of wine I liked when I liked Bordeaux and I still like it. No point with descriptors, they are the usual ones, black fruit, lead pencil, blah, blah.
Back when I started buying, Parker would lead me to wines like this. Maybe Parker Parkerized himself before he started Parkerizing other people?
scottreiner
scott reiner
i cannot improve on the notes. i can only add that i liked the lopez more than jeff, my tolerance for brett being somewhat higher...