Mostly tragic

J

Jeff Grossman

Jeff Grossman
Restaurant list: pdf. They have a few rieslings that look good but it is a steakhouse so not the natural choice.

I can't find much that's red and under $100 that's worth having. Carbonnieux 2015? Castello di Ama 2019? Even the low hundreds isn't great pickings. Hansel "Alyce"? "Thalabert" 2010?

Anybody see anything I missed? Should I just get used to the idea of Donnhoff and steak, or maybe a bottle of LBV for the intensity?
 
the sang des cailloux vacqueyras 2016 will be all of a piece. i have loved sang des cailloux since the late 80's, and by 2016 the wine will be full biodymanic, i believe.

the 2016 cayron gigondas got multiple rave reviews (haven't opened any yet) including 5 stars from jll (rarely given). that being said, i am more fond of the wines from sang des cailloux

and mas de daumas gassac for under $100? that almost looks like a typo.

if you like old school rioja the muga is big bang for the buck.

and the vietti barbera tre vigne should be lovely,
 
CVNE Reserva 2014 would be my choice, a bargain on this list. And there's a Lopez de Heredia.

My one encounter with Bergstrom Cumberland Reserve PN was impressive - middle weight with real complexity and grip, some autumnal/mushroom tones.

Woodward Canyon Walla Walla Cabs are old school - good acid, tannic and grippy deep fruit - but they seem to age at a glacial pace. Even 2013 might still be a bit austere.

Most 2015 Bordeaux were quite good IMHO, if you like modern (not including the gobbified) Bordeaux; so maybe Issan's second wine at far less $$ is worth a shot.

Daumas Gassac 2013 at $99?

I liked the Ruffino Riserva Ducale d'Oros from the early 2000s, in an old-fashioned style. Haven't had more recent ones.

If someone insists on Napa Cab, Freemark Abbey, Heitz, Grgich are making fairly restrained versions. Ditto Obsidian Ridge in Red Hills. Groth can be excellent. But they all look too young.

There's always Ridge Lytton Springs.

Long shot, if you are with white wine drinkers: Domaine Weinbach PG Cuvee Catherine might have the heft and a touch of smoke.
 
originally posted by robert ames:
the sang des cailloux vacqueyras 2016 will be all of a piece. i have loved sang des cailloux since the late 80's, and by 2016 the wine will be full biodymanic, i believe.
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I was thinking of adding that too, but I have had a couple of Sang de Cailloux with serious VA issues. They are excellent when sound.
 
another vote for sang des cailloux. jeff will like. too bad there isn't a duck l'orange or something along those lines on the menu, to go along.

or, why not try vincent paris cornas?

i second the muga reserva recommendation

not sure if you are as much of a fan of the combination as i am, but with all that elaborate sushi as an option for your first course, esmonin's clos prieur should be lovely

i am not sure that bergstrom, while very good, is what jeff looks for in his oregon pinot on a typical tuesday night, but then again jeff is an open-minded kinda fellow and we may not be talking tuesday night here

the whole barolo w/ steak thing is strangely underrated, and should you be brave enough to wrestle with a young one, the vajra is
 
People have covered what I would suggest: Sang des Cailloux, Cayron, Vincent Paris. I would say that the Vincent Paris is particularly likely for just the reason that it wouldn't be one to seek out for cellaring. It will be drinking well in the restaurant and, while more polished than I would prefer, will still give you the sense that your drinking a Cornas.
 
CVNE sounds a safe bet.
'15 Carbonnieux stood out to me too
Dunno anything about the producer but Santenay Clos Tavennes is a secretly great site.
 
Wow, thank you, one and all. I like reading about your experiences with the wines and your thinking about them. I think I now have a few well-tuned questions for the wine staff.

Thanks again.
 
originally posted by Jonathan Loesberg:
I would say that the Vincent Paris is particularly likely for just the reason that it wouldn't be one to seek out for cellaring. It will be drinking well in the restaurant and, while more polished than I would prefer, will still give you the sense that your drinking a Cornas.
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The dinner was tonight and I chose the Granit 30. Indeed, it drank beautifully if rather opulently, it offered a soft-focus view of Cornas that worked well with the food.

And, it was their last bottle of it!
 
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