Jeff Grossman
Jeff Grossman
At home.
Produttori del Barbaresco 2006 Barbaresco - holy VA batman, DNPIM
Kelley Fox Wines 2017 Pinot Noir "Ahurani" - blackberry-scent over a strawberry palate, vibrant acidity, better on Day 3, I'm still drinking these too young
Feudo Antico 2019 IGP Pecorino "Terre di Chieti" organic, seems rather like any-old white wine
Pernot, Paul 2005 Beaune "Clos du Dessus des Marconnets" - unmistakably Burgundy: lightweight, delicate black raspberry and Jell-O powder, solid acidity that flirts with tartness but never quite goes there, retronasally similar to the palate, somewhat glyceral (per the vintage) and a tad jammy even (there's that solar year again), this Villages lieu-dit is stylish above its class (lest I over-praise, it lacks the weight and depth to carry a 1er Cru designation); anyway, just lovely with a roast chicken dinner
Cameron 2011 Pinot Noir "Arley's Leap" - outstanding: this has the earthy, truffly, meaty fragrance of a 1er Cru or top Villages Burgundy, perhaps Morey-St-Denis; the acidity is a tad tart, maybe the malo did not go all the way?, but that doesn't trouble me and works well at the table anyway; Day 3: same
Le Piane 2013 Mimmo Vino Rosso - I did not write a note but I recall this has aged into a very pretty, light- to medium-weight wine that I wish I had more of
Combel La Serre 2015 Cahors "Au Cerisier" - drinks as nicely as I recall from the Dressner event: light on its feet, brilliant acidity, cherries and maybe a whiff of a leafy thing like fer servadou, a pleasant little wine
Edmunds St John 2018 Gamay Noir "Bone-Jolly" - a crisp, tasty quaff, a bit of strawberry and earth, like it should be
Vajra 2018 Langhe Nebbiolo - Day 1: light and bright and floral and maybe a bit lifted (==VA) but totally gulpable; Day 2: either the florals have all flown away or the wine is shutting down, today much more like a crisp Oregon pinot than nebbiolo
Pinon 2018 Vouvray "Les Deronnieres" - lemon creme, a bit too sweet for its usual self and not minerally enough to pretend to be Chablis; still, useful at the table and, after all, it isn't Francois' fault that the sun shines too much
Fourrier 2005 Gevrey-Chambertin - as reported elsewhere: earthy, suave, and a tad californiated, but reaching plateau
Calissano 1967 Barbaresco Riserva Speciale - 720 ml, stood up for 3 hrs, decanted off the very light sediment, a bit disjointed at first but after an hour comes together beautifully: cranberry and strawberry over a whiff of damp earth, acidity still holding, tannins very very fine, incredibly fragrant, also quite dark!, great bottle
Von Hovel 2016 Oberemmel Hutte Riesling Spatlese "Monopollage" - 3525781-09-17, 9%, a quaffer, perfectly good, sweetness tasted very reasonable to me
Roccafiore 2018 Umbria Rosso IGT "Melograno" - carbonic sangiovese, resembles a lot of other carbonicky wines: fruity, lightweight, bright, perfect for my turkey braise
Dom. B. Defaix 2017 Chablis VV - with octopus it shows its minerally chalky side, clearly chablis; with a steak, the unctuous meat picks out the bit of cream in the chablis; good gluggable bottle
COS 2018 Frappato - cherry soda mixed with the absolute best pomegranate seeds Kant ever conceived, acidity is sound enough, just a bit too serious to call it glou-glou but not that far off, either
Montesecondo 2017 Chianti Classico - bright, clear, cherry-berry wine, good acids, more a year for slurp! than meditation
Produttori del Barbaresco 2006 Barbaresco - holy VA batman, DNPIM
Kelley Fox Wines 2017 Pinot Noir "Ahurani" - blackberry-scent over a strawberry palate, vibrant acidity, better on Day 3, I'm still drinking these too young
Feudo Antico 2019 IGP Pecorino "Terre di Chieti" organic, seems rather like any-old white wine
Pernot, Paul 2005 Beaune "Clos du Dessus des Marconnets" - unmistakably Burgundy: lightweight, delicate black raspberry and Jell-O powder, solid acidity that flirts with tartness but never quite goes there, retronasally similar to the palate, somewhat glyceral (per the vintage) and a tad jammy even (there's that solar year again), this Villages lieu-dit is stylish above its class (lest I over-praise, it lacks the weight and depth to carry a 1er Cru designation); anyway, just lovely with a roast chicken dinner
Cameron 2011 Pinot Noir "Arley's Leap" - outstanding: this has the earthy, truffly, meaty fragrance of a 1er Cru or top Villages Burgundy, perhaps Morey-St-Denis; the acidity is a tad tart, maybe the malo did not go all the way?, but that doesn't trouble me and works well at the table anyway; Day 3: same
Le Piane 2013 Mimmo Vino Rosso - I did not write a note but I recall this has aged into a very pretty, light- to medium-weight wine that I wish I had more of
Combel La Serre 2015 Cahors "Au Cerisier" - drinks as nicely as I recall from the Dressner event: light on its feet, brilliant acidity, cherries and maybe a whiff of a leafy thing like fer servadou, a pleasant little wine
Edmunds St John 2018 Gamay Noir "Bone-Jolly" - a crisp, tasty quaff, a bit of strawberry and earth, like it should be
Vajra 2018 Langhe Nebbiolo - Day 1: light and bright and floral and maybe a bit lifted (==VA) but totally gulpable; Day 2: either the florals have all flown away or the wine is shutting down, today much more like a crisp Oregon pinot than nebbiolo
Pinon 2018 Vouvray "Les Deronnieres" - lemon creme, a bit too sweet for its usual self and not minerally enough to pretend to be Chablis; still, useful at the table and, after all, it isn't Francois' fault that the sun shines too much
Fourrier 2005 Gevrey-Chambertin - as reported elsewhere: earthy, suave, and a tad californiated, but reaching plateau
Calissano 1967 Barbaresco Riserva Speciale - 720 ml, stood up for 3 hrs, decanted off the very light sediment, a bit disjointed at first but after an hour comes together beautifully: cranberry and strawberry over a whiff of damp earth, acidity still holding, tannins very very fine, incredibly fragrant, also quite dark!, great bottle
Von Hovel 2016 Oberemmel Hutte Riesling Spatlese "Monopollage" - 3525781-09-17, 9%, a quaffer, perfectly good, sweetness tasted very reasonable to me
Roccafiore 2018 Umbria Rosso IGT "Melograno" - carbonic sangiovese, resembles a lot of other carbonicky wines: fruity, lightweight, bright, perfect for my turkey braise
Dom. B. Defaix 2017 Chablis VV - with octopus it shows its minerally chalky side, clearly chablis; with a steak, the unctuous meat picks out the bit of cream in the chablis; good gluggable bottle
COS 2018 Frappato - cherry soda mixed with the absolute best pomegranate seeds Kant ever conceived, acidity is sound enough, just a bit too serious to call it glou-glou but not that far off, either
Montesecondo 2017 Chianti Classico - bright, clear, cherry-berry wine, good acids, more a year for slurp! than meditation