tag:blogger.com,1999:blog-276571842024-03-12T19:47:00.609-04:00Joe's WineEveryday wines to the world's greatest, from grapes and regions around the world. Here are the notes from my structured and everyday tastings.Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.comBlogger581125tag:blogger.com,1999:blog-27657184.post-48672484309503279762012-04-03T20:38:00.001-04:002012-04-03T22:50:34.166-04:002008 Herdade do Peso Alentejo "Colheita"Colheita, when referring to port, indicates a port from a single vintage, but it is not a "Vintage Port". So what does this mean when referring to a dry red Portuguese wine? Well, I had to find out...<br />
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Actually "colheita" simply means "harvest", so this added word has no official meaning, but in this case it refers to Sogrape's "premium quality" wine from the Herdade do Peso line "produced only in exceptional years" in the Alentejo region of Portugal. <br />
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The 2008 Herdade do Peso "Colheita" certainly reflects its hot, southern climate - rich and meaty with smokey tobacco and dark berry notes. Smooth, rich and easy drinking, incredibly balanced and surprisingly interesting at this price point. A wine to be enjoyed today, but still drinking nicely after three hours in the decanter.<br />
Score: 16.5/20<br />
Price: C$21.15 (SAQ)<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53rfqNIQcwZTCRpLkuMOVkMIpg4q-4MAWuSYWCHLmZrGbVGTFB5GgL0RoEaOpx1Ad5yFuHdHmt0AsuUX1ZIXyiGvJWVH_dGQrvLfbI-1RSI-P1Wlhku2QjkUjb_a7yA17w3Vq/s640/blogger-image-1394152850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53rfqNIQcwZTCRpLkuMOVkMIpg4q-4MAWuSYWCHLmZrGbVGTFB5GgL0RoEaOpx1Ad5yFuHdHmt0AsuUX1ZIXyiGvJWVH_dGQrvLfbI-1RSI-P1Wlhku2QjkUjb_a7yA17w3Vq/s640/blogger-image-1394152850.jpg" /></a></div>Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com3tag:blogger.com,1999:blog-27657184.post-16908630814047099362012-02-18T23:15:00.003-05:002012-02-19T12:11:45.455-05:00Riesling two ways<span style="font-style: normal; font-weight: normal;">New world and old world, Rieslings a world apart...<br /><br />On my left the </span><b><i>2008 <a href="www.maison-trimbach.com">Trimbach </a>Alsace Riesling</i></b> was softer, more subtle - honey and hints of petrol on the nose. Soft, but not too soft, very flavorful. <em>Score: 17/20</em><br /><br />The <i><b>2007 <a href="www.grosset.com.au">Grosset</a> Polish Hill Reisling</b> </i>was a treasure from my cellar, a recommendation from my good friend <a href="http://wino-sapien.blogspot.com/">Ed</a>. Powerful classic notes of petrol and citrus. Incredibly crisp and tightly wound, a minerally grapefruit finish that only softened slightly over the evening. <em>Score: 17.5/20</em><br /><br />Terrific wines, the Trimbach more versatile, but the Grosset a better wine and should be terrific with white fish or shellfish. <div style="text-align: center; clear: both; font-style: normal; font-weight: normal;" class="separator"><a style="margin-right: 1em; margin-left: 1em;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lYCRda9KQQmW3WINxx0SBpUoIHWalj8hTnrHlD9-Ys9NsjdxOkR8MwNgl-KU6fadIo7Db7DmAvkueiEw7ooaKJTXWuTb51hly1wEu3zY5UnvDmOFlZmINraooYMSoRejxYlL/s640/blogger-image--109469637.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lYCRda9KQQmW3WINxx0SBpUoIHWalj8hTnrHlD9-Ys9NsjdxOkR8MwNgl-KU6fadIo7Db7DmAvkueiEw7ooaKJTXWuTb51hly1wEu3zY5UnvDmOFlZmINraooYMSoRejxYlL/s640/blogger-image--109469637.jpg" /></a></div>Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com4tag:blogger.com,1999:blog-27657184.post-25352783776302116932012-02-08T22:26:00.001-05:002012-02-08T22:35:06.803-05:00A picture worth a thousand wine wordsIt's hard not to post when the wines are this good (and I needed an excuse to try my iPhone Blogger app), another outstanding flight supplied by the group for a night at La Colombe.<br />
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Standout of the night was Lloyd's 90 Sociando Mallet, a reminder why patience is a virtue when it comes to cellaring. My 89 Lopez de Heredia white Rioja was certainly the most intriguing and polarizing, with only a few of us appreciating its charms (note - do not serve this at 4 Celsius, it needs to be warmer, say 10-12C). So many other great wines...That Corton one of my all time faves, but needs some cellar time...Lloyd's Calera drinking beautifully and one of the most compelling wines of the night, disproving my views about the ageworthiness of California Pinot Noir...poor Chris brought a lovely Barbaresco that we opened after we were all ... lacking in palate? Peter's S. African Pinot Noir the first I've tasted from this country - very nice, but what is that gamey smell in virtually all SAfr reds? Not a bad smell, but very distinctive. Peter also supplied an 01 Ghiaie delle Furba, another fave you will find elsewhere on this site. Cam's Ribera del Duero a spectacular wine, and big enough for the heavy food on offer. Pramod's 01 Command unsurprisingly spectacular, and still has many good years ahead. Finally, my 06 Nicholas Catena Zapata silky, smooth, but perhaps a little too polished? <div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfqHAYs2xsnv-cjGrGD-pEvVuTk2rOtnwARcYJTfZ150LXM9KWspkmVsPmBjjJQqPyjA5vc-BrLGpHUTkAO5slYAD3WxjLq72bR5dYNXNy458LGsJb0Onc2bMllvZ0N3LgpG9/s640/blogger-image-925626459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfqHAYs2xsnv-cjGrGD-pEvVuTk2rOtnwARcYJTfZ150LXM9KWspkmVsPmBjjJQqPyjA5vc-BrLGpHUTkAO5slYAD3WxjLq72bR5dYNXNy458LGsJb0Onc2bMllvZ0N3LgpG9/s640/blogger-image-925626459.jpg" /></a></div>Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com0tag:blogger.com,1999:blog-27657184.post-3524731000318610962011-05-11T07:11:00.010-04:002011-06-08T23:50:53.662-04:00A Bevy of Great Wines at À L'Os<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8da7HMM6YN6P9TsQLoAW6ZQcjmB-FXWtHZ3S3Z5ZwlYaiXGBQeaa9Cm3x6gD7XwRYx1XOqaR2TtMnA6qa52iCEDYfHzrJMCzRLPfYKBKR6oOYIbdQz68BaVpmjdoaD7jeSYN/s1600/a+l%2527os+April+15+2011_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8da7HMM6YN6P9TsQLoAW6ZQcjmB-FXWtHZ3S3Z5ZwlYaiXGBQeaa9Cm3x6gD7XwRYx1XOqaR2TtMnA6qa52iCEDYfHzrJMCzRLPfYKBKR6oOYIbdQz68BaVpmjdoaD7jeSYN/s320/a+l%2527os+April+15+2011_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5616060834800598834" border="0" /></a>Our tasting group got spring off to a great start, raiding our cellars for some great stuff to pair with MY favourite Montreal BYO, <a href="http://www.alos.ca/">À L'Os</a>.<br /><br />Waiting for the entire crowd to arrive, Mark and I served up some <span style="font-weight: bold; font-style: italic;">2007 <a href="http://www.piocesare.it/index.htm">Pio Cesare</a> Langhe "Oltre"</span> to whet our palates (a surprisingly fruity and accessible Piedmont blend from a terrific winemaker).<br /><br />Ahh, so many wines tonight so we went with three flights - two Brunellos, then two Bolgheris, then two Nebbiolos...<br /><br />It was nearly impossible to choose a favourite between Mark's <span style="font-weight: bold; font-style: italic;">2000 Casanova di Neri Tenuta Nuova </span>and my <span style="font-weight: bold; font-style: italic;">1999 Banfi Poggio all'Oro Riserva</span>. The <span style="font-weight: bold; font-style: italic;">Casanova di Neri </span>was compote and cedar, with spicy liquorice and flint on the nose - very dry and more awkward on the palate than the Poggio all'Oro, but surreal evolution over the evening - very, very complex and could be a stunner in a few more years... <span style="font-weight: bold; font-style: italic;">Score: 18+/20</span>. The <span style="font-weight: bold; font-style: italic;">Poggio all'Oro </span>sported a more 'classic' nose - flint, cherries and chocolate, old leather and dried tobacco leaves - gorgeous, soft velvety tannins and a very, very long tobacco finish, impeccable balance, <span style="font-weight: bold; font-style: italic;">Score: 18+/20</span><br /><br />After those two gems I was worried that the Bolgheris might disappoint, but then I spotted the Ornellaia label (and there was much rejoicing). Pramod's <span style="font-weight: bold; font-style: italic;">1999 Ornellaia </span>met my lofty expectations - aromas of green pepper, violets and blackberry, with a dash of oregano, grenadine, meaty white pepper. Minerally and reserved on the palate, beautiful balance and a long, silky finish <span style="font-weight: bold; font-style: italic;">Score: 18/20</span>. Where Ornellaia sticks to the Bordeaux plot line, Lloyd's <span style="font-weight: bold; font-style: italic;">2000 Enrico Santini Montepergoli</span> had a different take on Bolgheri - Merlot, Cab. Sauv, Syrah and Sangiovese. A beautiful nose, with distinctive musty and mushroomy notes, some mint and basil. Bold, crisp cherries with silky tannins holding it together for a decent finish, very drinkable today <span style="font-weight: bold; font-style: italic;">Score 17.5/20</span>.<br /><br />The third flight, nebbiolo, was the heaviest - just as palate fatigue was beginning to set in. But a Conteissa?! I must be in heaven... Cam's <span style="font-weight: bold; font-style: italic;">2007 La Spinetta Monferrato Rosso "Pin" </span>gave up notes of roses, tar and white cherries. Very crisp, dry, and lengthy, but less polished than the other wines tonight (it was also the youngest), it should soften up with some more time in the cellar <span style="font-weight: bold; font-style: italic;">Score: 16.5/20</span>. Chris' <span style="font-weight: bold; font-style: italic;">1999 Gaja "la Conteissa"</span> was the highlight of this tasting for me...cola, or maybe a Dr. Pepper smell, with fresh cherries and ink. Pretty, complex, with soft silky cherries dancing across the palate - incredibly lengthy but not overbearing, and so super polished (I wouldn't expect less from Gaja) <span style="font-weight: bold; font-style: italic;">Score 18.5/20</span>.<br /><br />After so many great wines we should have been finished, but Lloyd had a Quintarelli waiting in the wings. WOW. The <span style="font-weight: bold; font-style: italic;">1999 Quintarelli Valpolicella </span>was hot, with a nose of almondy liquer and ripe, raisin fruit, some woodsy and peppery notes. Despite the hot raisins up front, this was a polished offering.<br /><br />OK, so Chris had a Tokaji for dessert but I'm done writing notes...look at the bottle, it tasted good.<br /><br />Cheers!Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com0tag:blogger.com,1999:blog-27657184.post-76262015158703597402011-04-04T07:18:00.006-04:002011-05-10T23:34:18.124-04:00Another Friday Night with Lloyd<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfH08i5j6rKmSRV8E9udNu7voXqsFNh_1X7moiFZE0XkZ63kNhSI_wRKXrebvw8lNEVfwYr0PrsjK0QFR1zZT1WQFH2vJOfknCeQkxKDs37Dhq1zrS7GHR5tMH-gg6kUPY3nA/s1600/2007+Malbec+Argentino.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 283px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfH08i5j6rKmSRV8E9udNu7voXqsFNh_1X7moiFZE0XkZ63kNhSI_wRKXrebvw8lNEVfwYr0PrsjK0QFR1zZT1WQFH2vJOfknCeQkxKDs37Dhq1zrS7GHR5tMH-gg6kUPY3nA/s320/2007+Malbec+Argentino.jpg" alt="" id="BLOGGER_PHOTO_ID_5605293534864450114" border="0" /></a>My buddy Lloyd and I have shared so many good bottles together, he has such a good cellar, and we have bought so many wines together, that when we get together I really have to rack my brain to come up with something (a) good and (b) something he has not already had. Perhaps Catena's top Malbec bottling?<br /><br />The <span style="font-weight: bold; font-style: italic;">2006 Catena Zapata Malbec Argentino</span> left me a little flat at first - some cooked meat on the nose, then ripe, dark blackberries, sweet cocoa, black earth and liquorice - simple at first, but opening nicely as the evening progressed (I am afraid we "sipped" rather hastily...). A very long finish - well over a minute of soft crushed velvet and rich cocoa - rich, complex and beautifully textured - clearly needed more time to show its stuff<br /><span style="font-style: italic;">Cork. 14.5% alcohol</span><br /><span style="font-weight: bold; font-style: italic;">Score: 17.5+/20</span><br />Price: C$ 85 (<a href="http://www.saq.com">SAQ</a>)<br /><br />Lloyd had no similar difficulty in impressing me, fielding a half-bottle of exquisite Bolgheri (details to follow). Smokey crisp cherries, lead pencil, rose and sandalwood, old oak and tobacco...very impressive nose. So crisp, with silky tannins and surprising length - made me think of really good Chianti bottlings. Gorgeous!<br /><span style="font-style: italic;">Cork. 13.5% alcohol</span><br /><span style="font-weight: bold; font-style: italic;">Score: 18/20</span>Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com1tag:blogger.com,1999:blog-27657184.post-9561828642581921962011-03-20T13:24:00.001-04:002011-04-22T23:24:24.346-04:002000 Feudi di San Gregorio "Serpico"This Aglianico bottling ranks among my favourite wines of all time - always a treat to open one of these, and it was especially enjoyable to try this blind on some of my wine buds.<br /><br />The 2000 Feudi di San Gregorio "Serpico" was very minerally on the nose, cooked dark berries, meaty and inky, later some hints of lavender - reminiscent of my prior Serpico tastings it coughs up its olfactory secrets slowly, but your patience is well rewarded.<br /><br />Very, very, very, dry, tongue puckering dry, gobs of silky, silky, tannins ... such an incredibly long finish. Opened for some after dinner sipping, but it merited a pairing of roast meat (rack of lamb, perhaps?).<br />Cork. 14% alcohol<br />Score: 18/20<br />Price: C$89 (SAQ)Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com3tag:blogger.com,1999:blog-27657184.post-87477104762450713502011-03-15T12:35:00.000-04:002011-03-27T11:19:45.259-04:002008 Clos de Gat Har'el Merlot<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HL3vSvgDz9eRYABQ535KdAOvPWm0ir8DKRu83ctWDtNsnxAZkNJ7liLVhAymxDQhc4s8nwdooZk9QbM8kFrN2g0b4xsYRiiYKXMimcSDRRHf1m_ExocPUZm4n2Xgk2eQONCs/s1600/2008+Clos+de+Gat.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HL3vSvgDz9eRYABQ535KdAOvPWm0ir8DKRu83ctWDtNsnxAZkNJ7liLVhAymxDQhc4s8nwdooZk9QbM8kFrN2g0b4xsYRiiYKXMimcSDRRHf1m_ExocPUZm4n2Xgk2eQONCs/s320/2008+Clos+de+Gat.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5588779530792370930" /></a>Such a terrific nose on this <span style="font-weight: bold; font-style: italic;">2008 <a href="http://www.closdegat.com/">Clos de Gat</a> Har'el Merlot</span> - sweet cocoa, ripe black cherries, cooked meat, black pepper, and a hint of green pepper... later pencil shavings and damp earth. Crisp cherries and crushed velvet tannins envelop the palate and linger for an impressive finish. Incredibly balanced, flavourful, and complex - a little more acidity would have held it together perfectly, but still the nicest Merlot I've had in ages. Bravo!<br /><span style="font-style: italic;">Cork. 14.5% alcohol</span><br /><span style="font-weight: bold; font-style: italic;">Score: 17/20</span><br />Price: C$29 (<a href="http://www.lcbo.com">LCBO</a>)Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com1tag:blogger.com,1999:blog-27657184.post-48223860701923366532011-03-08T12:26:00.000-05:002011-03-20T14:01:18.353-04:00Aussie Petit Verdot by Pirramimma<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeUTRWjzMrrLF3kD1IIlFx4Jq0-lYLvFY9VEAKWZxEP6SYdnqp_9xqaRJ8TszvikDDFQsVn6fkSA3sO5SvXzfCb7iueSBipY72NWfZEm5Noe55ofNihY19xcWGyj2MgyB_J_Y/s1600/2003+2005+Pirramimma.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeUTRWjzMrrLF3kD1IIlFx4Jq0-lYLvFY9VEAKWZxEP6SYdnqp_9xqaRJ8TszvikDDFQsVn6fkSA3sO5SvXzfCb7iueSBipY72NWfZEm5Noe55ofNihY19xcWGyj2MgyB_J_Y/s320/2003+2005+Pirramimma.jpg" alt="" id="BLOGGER_PHOTO_ID_5586222582076162802" border="0" /></a>Petit Verdot is a rare grape, and even rarer to find in a "single varietal" wine, so I happily grabbed a bottle of the <span style="font-weight: bold; font-style: italic;">2003 Pirramimma Petit Verdot (McLaren Vale) </span>and stuck it away in my cellar. Two years later my bro-in-law thought the same thing and brought me a 2005 - noticeably disappointed when I said "I already got one", but he cheered up when he was on the receiving end of a "mini-vertical".<br /><br />The <span style="font-weight: bold; font-style: italic;">2003 <a href="http://www.pirramimma.com.au/">Pirramimma</a> Petit Verdot </span>was very earthy - black earth and lead pencil on the nose, but not much else. Sour cherries and substantial, silky tannins on the palate (crisper and lighter than the colour and nose would indicate). Rather tannat/nebbiolo-ish, with a lengthy finish and more acidity than the '05. <span style="font-weight: bold; font-style: italic;">Score: 16.5/20</span><br /><br />The <span style="font-weight: bold; font-style: italic;">2005 <a href="http://www.pirramimma.com.au/">Pirramimma</a> Petit Verdot</span> was also rather simple on the nose, leather and black currants but revealing little else. Silky, ample tannins, modest acidity, with more black cherry fruit on the palate than the '03, it softened up nicely over 2 hours. <span style="font-weight: bold; font-style: italic;">Score: 16.5/20</span>, C$23.80 (<a href="http://www.saq.com/">SAQ</a>)<br /><br />Neither wine was particularly aromatic, and both took time in the decanter to soften up and show their stuff, but they are worth the wait if you have a decanter and patience! I really should try some other wines from this house...Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com1tag:blogger.com,1999:blog-27657184.post-36745418042173802242011-03-01T10:17:00.002-05:002011-03-20T12:43:39.438-04:00Bonville Prestige Brut Grand Cru Blanc de Blancs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTr6dTLozl0qhevMBpX69vfPNmIpVJ-yyYY5nUyUBv4NmIsBzprwZOStVVKvNb0BTVH1aumYUiUt60bg916lGC99CIIN3rlrRJH9XZAj2zojpvTukuevUtkkPpkRiWm64qWs_y/s1600/Bonville+Blanc+de+Blancs+1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTr6dTLozl0qhevMBpX69vfPNmIpVJ-yyYY5nUyUBv4NmIsBzprwZOStVVKvNb0BTVH1aumYUiUt60bg916lGC99CIIN3rlrRJH9XZAj2zojpvTukuevUtkkPpkRiWm64qWs_y/s320/Bonville+Blanc+de+Blancs+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5586202283707510722" border="0" /></a>Sometimes you have to stop waiting for that "special occasion" and just open your bottle of bubbly! No special occasion tonight, just an opportunity to taste this tantalizing gift of <a href="http://en.wikipedia.org/wiki/Grower_Champagne">grower champagne</a>. The <span style="font-weight: bold; font-style: italic;"><a href="http://www.champagne-franck-bonville.com/">Bonville</a> Prestige Brut Grand Cru Blanc de Blancs</span> was a delightful detour from 'still' wines -yeasty, lemon drop and hints of caramel on the nose, a palate of fine mousse, toasty lemons and good minerality. Nice gift!<br /><span style="font-style: italic;">Cork. 12.5% alcohol</span><br /><span style="font-weight: bold; font-style: italic;">Score: 16.5/20</span><br />GiftJoehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com0tag:blogger.com,1999:blog-27657184.post-64298410280647653822011-02-26T21:32:00.003-05:002011-03-06T23:21:14.004-05:00Medeival Mead Reserve<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q6UusG0wb17teGq3bDxqUIcSzIPIzPJ2RcFhcONWH3a-rA6hVhiOd8rldVZqjFPtmrot5lidgI5jRxhhYYlRy7YzPtFzpUNxcUBfKNFxGUuQhfqkFHzs5so1Bd5wo2swsWhy/s1600/Mead.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q6UusG0wb17teGq3bDxqUIcSzIPIzPJ2RcFhcONWH3a-rA6hVhiOd8rldVZqjFPtmrot5lidgI5jRxhhYYlRy7YzPtFzpUNxcUBfKNFxGUuQhfqkFHzs5so1Bd5wo2swsWhy/s320/Mead.jpg" alt="" id="BLOGGER_PHOTO_ID_5581187471813363058" border="0" /></a>"<a href="http://en.wikipedia.org/wiki/Mead">Mead</a>" is a word that conjures up times of old - medieval knights pounding the table, heartily emptying mugs topped up with an ancient brew to celebrate another glorious victory. These images in mind, I just couldn't resist grabbing this weighty, ceramic bottle (sealed with wax) and delivering it to my brother in law as a gag gift.<br /><br />While the cashier at the SAQ nodded approvingly and went out of his way to let me know that this Mead was amazing, I still didn't know what to expect from the <span style="font-weight: bold; font-style: italic;">Médiéval Mead Reserve</span>, a product of Québec's <a href="http://www.intermiel.com/">Intermiel</a>. Yes I know it is made from honey, but I just couldn't picture those battle-hardened knights sipping something sweet, so in my mind it should have tasted something like beer (Belgian perhaps). Well, it wasn't very beer like - dark, thick and heavy (ummm, medieval?), with an (obvious!) nose of honey and earthy oak ... very smooth, very flavourful, but unexpectedly sweet. A very nice product, but I just don't know when, or why, or with what, I would open another bottle of mead!<br /><span style="font-style: italic;">cork. 16% alcohol</span><br />Cost: C$25.30 (<a href="http://www.saq.com/">SAQ</a>)<br /><br />(PS - Mead, or honey wine, comes from many different recipes and is probably more heterogeneous than wine)Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com0tag:blogger.com,1999:blog-27657184.post-12109874587993988362011-02-07T23:04:00.000-05:002011-02-22T00:08:36.261-05:00Friday Night with Lloyd<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUE36AHCAKfY2ZGcSUoHXBRCYa5lw4b3p0dM4OZhUD9XF4zg8ecoD_IaKLdekrKp5cBO7nJSCfHJB5uUuLpivF1XGW7BfLSkOouKdYKFNBd4XlJxfkmrhGHQsg0gQNKacNTGm/s1600/Lloyd+SuperT+Night.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUE36AHCAKfY2ZGcSUoHXBRCYa5lw4b3p0dM4OZhUD9XF4zg8ecoD_IaKLdekrKp5cBO7nJSCfHJB5uUuLpivF1XGW7BfLSkOouKdYKFNBd4XlJxfkmrhGHQsg0gQNKacNTGm/s320/Lloyd+SuperT+Night.jpg" alt="" id="BLOGGER_PHOTO_ID_5576370782733840114" border="0" /></a> I cannot say that my infrequent updates of this site are directly related to the decreasing frequency of our wine group meetings, but it is hard to ignore the fact that two of my favourite pastimes are falling by the wayside. This is partly due to the increasingly complex logistics of organizing 14 people and six wines for a blinded tasting, so I decided to schedule some smaller events and bring in some newbies for a smaller event, like this one at Lloyd's...<br /><br />To kick things off Lloyd taunted us with a <span style="font-weight: bold; font-style: italic;">1997 Castell'n Villa Reserva</span>, suggesting that this 'starter' wine (to 'awaken' our palates, of course) could be the best of the night, and he wasn't far off - notes of flint and smokey dark cherries, lavender soap, and cocoa powder - surprisingly dense for an older sangiovese, with a long finish and beautiful fuzzy tannins - a wine that I mistakenly thought would not last this long so I drank mine years ago (arrgh). <span style="font-weight: bold; font-style: italic;">Score: 17.5/20</span><br /><br />The theme of the night was "super-Tuscan", and featured some big wines:<br /><br />On my left was a <span style="font-weight: bold; font-style: italic;">2001 Flaccianello</span>, a wine that ranks amongst my favourites of all time, but this particular bottle of wine has not aged well - pruney, cooked fruit and caramel on the nose, just old and tired. Velvety tannins and pruney compote greet the palate - signs of excitement, but this bottle was past its prime - I doubt this bottle is representative, and I have another to prove it someday. <span style="font-weight: bold; font-style: italic;">Score: 16.5/20</span><br /><br />The next bottle on offer was a <span style="font-weight: bold; font-style: italic;">1999 Paleo</span>, but it was corked so Lloyd secretly replaced it with a <span style="font-weight: bold; font-style: italic;">2003 Flaccianello</span> that I brought to replenish his cellar. The most amazing nose, with fresh and vibrant cherries, signature tobacco notes ... crisp, rich and elegant on the palate with a very lengthy finish - such elegance, poise, I thought it was a Sassicaia. <span style="font-weight: bold; font-style: italic;">Score: 18/20</span><br /><br />Next up was wine from that obscure Tuscan appellation of ... Pomerol? Ok, so the a <span style="font-weight: bold; font-style: italic;">1989 Chateau le Gay</span> was not a SuperT, but let me come back to that...<br /><br />On my far right was a <span style="font-weight: bold; font-style: italic;">2005 Sassicaia</span>, another beautiful wine compliments of my buddy Cosme. Rather different on the nose - funky cheesey notes at first (in a good way), load of truffles and black fruit, every whiff a different aroma. Sooooo incredibly silky smooth on the palate that you are surprised when the finish lasts soooo long, it will be very interesting to see how this one develops over time. <span style="font-weight: bold; font-style: italic;">Score: 18/20</span><br /><br />Well, you can't have a wine tasting without dessert, and after Lloyd had raved about this <span style="font-weight: bold; font-style: italic;">2007 Konzelmann Vidal Ice Wine </span>my expectations were high for this finisher. Dark goldent amber, with over-ripe apples, pears and hints of orange, caramel and vanilla - very intriguing. Soft, sweet, and luxurious, but not too sticky - a terrific wine, but perhaps lacking some of the crispness and minerality of the German wines that I like. <span style="font-weight: bold; font-style: italic;">Score: 17/20</span><br /><br />Oops, I almost forgot about that <span style="font-weight: bold; font-style: italic;">1989 Pomerol </span>- meant to be a "ringer" in a group of SuperT wines, it stood out for a different reason - two of our party, including yours truly, felt the bottle to be corked, while the others disagreed and raved about its merits. I never score a wine that I feel to be corked, but my peers - two of the most respected palates I know - respectfully disagreed, and for what it's worth they LOVED this wine - guys, if you have some notes on this one I'm happy to publish them.<br /><br />Cheers!Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com2tag:blogger.com,1999:blog-27657184.post-2783219581422412952011-01-29T12:29:00.000-05:002011-01-31T20:38:53.049-05:002005 Chateau Tour des Termes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-GPHAyUoBeGbnFLqYndIHrLow1XQ5yOVTgQ7kgy4sFu_mK6rTkIqX5yHZPAC5RbNYMh5wijj3RlK09oRjJcqehlPJO08DyCF9zV84R_nTN_s7qtT0lBV4tiBFLYrwYY5jpMs/s1600/2005+Bordeaux.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568528622661141938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-GPHAyUoBeGbnFLqYndIHrLow1XQ5yOVTgQ7kgy4sFu_mK6rTkIqX5yHZPAC5RbNYMh5wijj3RlK09oRjJcqehlPJO08DyCF9zV84R_nTN_s7qtT0lBV4tiBFLYrwYY5jpMs/s320/2005+Bordeaux.jpg" /></a> <div>On the nose are smokey ripe blackberries and violets, flint, cedar and a hint of anise. Ample fruit, but the fruit doesn't dominate the palate, as the young, grainy tannins and nice minerality keep everything in balance and hold it together. Decent length, and still firm after a few hours in the decanter - good for a few more years in the cellar, but probably not dramatically longer. A gift from my buddy Guy, perfect with a grilled flank steak.<br /><em>AOC Saint-Estèphe, 60% Merlot/40% Cab Sauv</em></div><div><em>Cork. 13.5% alcohol. </em><br /><strong><em>Score: 17/20</em></strong><br />Price: gift </div>Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com2tag:blogger.com,1999:blog-27657184.post-56544362080937735182010-11-26T13:03:00.000-05:002010-12-20T23:17:41.298-05:00Friday Night with Eden<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiankYz1WuDyGXvyJxxhdPRhEiyjQGkja8VJRB1OqjYcJIwPRnaYLs4R_mhcVt8NH354nFQGsaislWMlFw_Naxbi0pBwd7YEgCGvkVrhCZynRCEtA6woHlGuDJKMcd9UmhpODiy/s1600/eden+terrific+trio.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiankYz1WuDyGXvyJxxhdPRhEiyjQGkja8VJRB1OqjYcJIwPRnaYLs4R_mhcVt8NH354nFQGsaislWMlFw_Naxbi0pBwd7YEgCGvkVrhCZynRCEtA6woHlGuDJKMcd9UmhpODiy/s320/eden+terrific+trio.jpg" alt="" id="BLOGGER_PHOTO_ID_5552980477473529746" border="0" /></a>Getting together with my buddy Eden is always great fun - Eden is a recovering Shiraz-oholic and a blank canvas upon which I can impose my views of the wine world. And he has a particular interest in 'a great value'.<br /><br />Given his propensity for Shiraz and love of a great value I have over the years tried to guide him towards the South of France, like tonight's <span style="font-weight: bold; font-style: italic;">2007 Hecht & Bannier Saint-Chinian</span> (Shiraz, Grenache, Mourvedre). A delightfully wild -dare I say rustic - nose of leather and smoke, meaty black cherries, almonds and some vanilla notes add to the pleasure. A crisp, intriguing, medium bodied wine, pairing nicely with some grilled steaks. <span style="font-weight: bold; font-style: italic;">Score: 17/20</span>, Price: C$22.95 (<a href="http://www.lcbo.com">LCBO</a>)<br /><br />Spain is replete with value, but my taste buds were thinking "quality" so I also picked up a bottle of the <span style="font-weight: bold; font-style: italic;">2005 Torres "Mas La Plana" Cabernet Sauvignon</span>, a wine enjoyed many times in the past. Another hit tonight - a beautiful grenadine nose, with cedar and lots of violet. Elegant, sophisticated on the palate, incredibly smooth, silky tannins and a long, crisp, sour cherry finish. Wow. <span style="font-weight: bold; font-style: italic;">Score: 18/20</span>, Price: C$44.95 (<a href="http://www.lcbo.com">LCBO</a>)<br /><br />To round out this quirky flight I picked up a higher-end Argentinian wine, as Eden is well versed in the great values coming out of Argentina. The <span style="font-weight: bold; font-style: italic;">2002 Alpha Crux </span>from Mendoza's O. Fournier is an intriguing blend of Tempranillo, Malbec and Merlot. A powerfully meaty, gamey, nose - you could smell the tannins - allowing only glimpses of the delicate fruit underneath. Perhaps awkward is a better word, with dense grainy tannins tannins biting into the palate...such an incredibly long finish, and after a few hours still hinting at the greatness inside. I nabbed a few bottles to stick in the cellar, it will be very interesting to revisit this one in a few years. <span style="font-weight: bold; font-style: italic;">Score: 17.5++/20</span>, Price: C$39.95 (<a href="http://www.lcbo.com">LCBO</a>)<br /><br />Wow, what a night! I guess I need to open some Sassicaia to top that...(stay tuned)Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com1tag:blogger.com,1999:blog-27657184.post-17278349266870394212010-11-19T14:07:00.001-05:002010-11-24T23:02:26.532-05:00NV Tissot Indigene Cremant de Jura<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJdx0nWLXqB43-BKckea6eNZfJhxhwYeHHzA0cKYODj2KMwgD60bs8OlsVpho-lZGWQSRSvcJmciazkRTBYHw10mpEP8d8iUOZtK-ny0dAmChfLIZ8mDkKArzlXoiXjHrMFCq/s1600/Tissot+Cremant+du+Jura.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJdx0nWLXqB43-BKckea6eNZfJhxhwYeHHzA0cKYODj2KMwgD60bs8OlsVpho-lZGWQSRSvcJmciazkRTBYHw10mpEP8d8iUOZtK-ny0dAmChfLIZ8mDkKArzlXoiXjHrMFCq/s320/Tissot+Cremant+du+Jura.jpg" alt="" id="BLOGGER_PHOTO_ID_5543332764075995682" border="0" /></a>I have a lot of respect for the Tissot house in Jura (<a href="http://joeswine.blogspot.com/2007/08/dinner-at-toqu.html">1</a>,<a href="http://joeswine.blogspot.com/2008/08/2005-stephane-tissot-en-barberon.html">2</a>), so it was a no brainer to pick up this sparkling offering for a test run. The <span style="font-weight: bold; font-style: italic;">N.V. <a href="http://www.stephane-tissot.com/en/index.htm">Domaine Tissot Crémant du Jura "Indigène"</a></span> was a sparkling amber hue - caramel and tart apples on the nose, yeasty as well - like an apple beer with a hint of baking spices.<br /><br />Tangy grapefruit and a touch metallic on the palate, not as soft or as balanced as a good Champagne, but I loved the wild flavours...I am curious if some bottle age will soften the rough edges? I'd better find another bottle.<br /><span style="font-style: italic;">cork. 12.5% alcohol</span><br /><span style="font-weight: bold; font-style: italic;">Score: 16/20</span><br />Price: C$23 (<a href="http://www.lcbo.com/">LCBO</a>)Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com2tag:blogger.com,1999:blog-27657184.post-33172325637635413332010-10-15T23:21:00.002-04:002010-10-23T08:53:15.696-04:00Chinese Wine?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeg2WMTPNWdeYhBGISZ54y2Bnq6AQoDXughzFiJMGoDqPZk4e713aXjw7CScK1IK0Dz0cyBLrNZ6vyswhfxIdaRtE7y6-VZdDQvf1gmdnVoOLpio-68QpmMgAlH87mSZ92wJkZ/s1600/2006+Dragon%27s+Hollow.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeg2WMTPNWdeYhBGISZ54y2Bnq6AQoDXughzFiJMGoDqPZk4e713aXjw7CScK1IK0Dz0cyBLrNZ6vyswhfxIdaRtE7y6-VZdDQvf1gmdnVoOLpio-68QpmMgAlH87mSZ92wJkZ/s320/2006+Dragon%27s+Hollow.JPG" alt="" id="BLOGGER_PHOTO_ID_5531220389826916834" border="0" /></a>Western wine markets see little Chinese wine, so little that many of us could be forgiven for thinking there was no such thing. But OF COURSE there is such a thing, and it took my brother in law's keen eye in the <a href="http://www.saq.com/">SAQ</a> to pick up this offering (note: SAQ has 3 Chinese wines listed on their website).<br /><br />Grape wine has been produced in China for millenia, although it seems to have gone in and out of fashion. Today there are over 800 wineries and the industry is experiencing double digit growth in production. China is now the world's sixth largest producer of grape wine (<a href="http://www.guardian.co.uk/environment/2008/may/09/food.fooddrinks">1</a>), and according to a recent report (The Future of Wine, by UK wine merchants Berry Brothers and Rudd) could produce wine to 'rival the best of Bordeaux'. (<a href="http://www.decanter.com/news/wine-news/485835/china-to-become-leading-wine-producer">2</a>)<br /><br />The Bordeaux reference fits nicely, as my introduction to Chinese wine begins with Cabernet Sauvignon. Holy Green Pepper, Batman! The <span style="font-weight: bold; font-style: italic;">2006 Dragon's Hollow Cabernet Sauvignon</span> was so green peppery that it took a little while for some other notes to reveal themselves - some Cocoa and cheese rind, green wood, and dark fruit in the background - but not a great nose. The odd nose did not carry to the palate - very smooth, but also very vegetal and tart. I think my bro-in-law summed it up: "Tastes ok, but smells bad".<br /><span style="font-style: italic;">cork. 12.5% alcohol</span><br /><span style="font-weight: bold; font-style: italic;">Score: 13/20</span><br />Price: C$14.75 (<a href="http://www.saq.com">SAQ</a>)<br /><br />My take - young vines, probably picked early, which is unsurprising in an industry experiencing such growth (i.e. lots of new plantings) - I have noticed this with young vineyards in Canada and the U.S.Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com2tag:blogger.com,1999:blog-27657184.post-2173451877336518122010-10-10T18:53:00.002-04:002010-10-16T16:02:05.847-04:00Looking for Piemontese Terroir<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SD4g0iS9eqpico4tv_os-KrquY2d0twRH7hDfUQjlMPlhnoO-mtCjLQ0Id149TcI_H_L5NjHyuN7Ae99OZKB754_ZMMKXZ9IjbxkXXFS4JDAPC4xyEiBe-ua9owcEhyLfih8/s1600/2010+Barolo+vs+Barbaresco.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SD4g0iS9eqpico4tv_os-KrquY2d0twRH7hDfUQjlMPlhnoO-mtCjLQ0Id149TcI_H_L5NjHyuN7Ae99OZKB754_ZMMKXZ9IjbxkXXFS4JDAPC4xyEiBe-ua9owcEhyLfih8/s320/2010+Barolo+vs+Barbaresco.JPG" alt="" id="BLOGGER_PHOTO_ID_5528736579704184098" border="0" /></a>Enough talk (<a href="http://joeswine.blogspot.com/2010/09/barolo-and-barbaresco-whats-difference.html">1</a>,<a href="http://joeswine.blogspot.com/2010/10/fast-facts-barolo-and-barbaresco.html">2</a>) about <a href="http://joeswine.blogspot.com/search/label/Barolo">Barolo</a> and <a href="http://joeswine.blogspot.com/search/label/Barbaresco">Barbaresco</a>, it is time to tell you how the tasting went.<br /><br />So, was our group of five tasters, blinded, able to correctly divine the thread of <span style="font-style: italic;">terroir</span> in this small selection of top Piemontese offerings? Well, no. In fact none of our group paired the two Barolos and two Barbarescos together, although two of us put the 1998 and 2000s together. (does vintage trump terroir in Piemonte?)<br /><br />But there was no disappointment tonight, as we collectively enjoyed some tremendous wines:<br /><br />On our left was the <span style="font-weight: bold; font-style: italic;">2000 <a href="http://www.sandroneluciano.com/">Sandrone</a> Barolo Cannubi Boschis</span>. A nose of sour cherries, vanilla and some metallic notes, the fruit turning darker as the wine opened up...but always delicate and light, somewhat reserved vs. other Sandrone Barolos I have tasted. Dry, sour cherries mingled with fine tannins on the palate - delicate and very well balanced, yet with tremendous length and presence. Such elegance could only be the product of Luciano Sandrone.<br /><span style="font-style: italic;">14.5% alcohol, <span style="font-weight: bold;">Score: 18/20</span></span><br /><br />The <span style="font-weight: bold; font-style: italic;">1998 <a href="http://www.marchesibarolo.com/">Marchesi di Barolo</a> Sarmassa </span>was a revelation. Enjoyed previously, but I didn't expect it to show so well amongst such illustrious peers. A nose of vanilla and black cherries, roses, a dash of black pepper and metallic notes (characteristic of both barolos tonight). Silky smooth with substantial tannins and a beautiful, never-ending finish. Bravo! (I thought it was a Barbaresco)<br /><span style="font-style: italic;">14.5% alcohol, <span style="font-weight: bold;">Score: 18.5/20</span></span><br /><br />Another terrific effort tonight was the <span style="font-weight: bold; font-style: italic;">1998 Prunotto <a href="http://www.prunotto.it/">Barbaresco</a> Bric Turot</span>. Very flinty on the nose, with vanilla and cinnamon, some tar and black pepper ... late appearing notes of almonds and cooked cherries signalled an older wine. Very dry, with soft velvety tannins and a slight metallic aftertaste. A beautiful long finish, simply gorgeous, and very Barbaresco.<br /><span style="font-style: italic;">13.5% alcohol, <span style="font-weight: bold;">Score: 18/20</span></span><br /><br />The <span style="font-weight: bold; font-style: italic;">2000 <a href="http://www.marcdegrazia.com/mdg/ing/scheda_produ.jsp?KProduttori=31&lingua=ING">Moccagatta</a> Barbaresco Bric Balin</span> was the odd wine of the evening, and the only one everyone was completely wrong on. A stark nose - tarry, very tarry in fact, with noticeable oakiness, black earth, tobacco and cheese rind. While the first three wines were tremendously polished, the Moccagatta was tart, tannic and harsh, kinda "in your face". Crisp, with a very, very, long finish - it certainly has the acid and the tannins for aging - I think I will open my other bottle in another 10 years.<br /><span style="font-style: italic;">14% alcohol, <span style="font-weight: bold;">Score: 17.5/20</span> </span> So we didn't find <span style="font-style: italic;">terroir</span> tonight, as the relative harshness of the <span style="font-weight: bold; font-style: italic;">Moccagatta </span>screamed "young Barolo" and left everyone looking elsewhere for Barbaresco. Tonight I paired the 1998s and the 2000s together, which made me think that our research would have been better served by removing a variable and pouring wines from the same vintage...<br /><br />Finally, I should mention the <span style="font-weight: bold; font-style: italic;">2001 Pio Cesare Barbera "Fides" </span>that served as our "starter wine" tonight, beautiful, as always (<a href="http://joeswine.blogspot.com/2009/02/wbw-54-pio-cesare-white-and-red.html">1</a>,<a href="http://joeswine.blogspot.com/2008/04/barbera-vs-sangiovese-vs-lasagna.html">2</a>).Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com3tag:blogger.com,1999:blog-27657184.post-25821004642468947302010-10-05T12:09:00.005-04:002010-10-10T10:44:39.301-04:00Fast Facts: Barolo and Barbaresco<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnDWXQvRO8vWzuIMcceQdCBg8JysSZD6Q_aJQtx4S3yPGwBzhXUY_IpRBDIdMp1wu1f4thbsYQItgu21vEdNO4PRAZJ4EK8xjlvHFa23QbuXnQ5ymJTDWd_yIbGTEs5_57S9-/s1600/langhevini1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnDWXQvRO8vWzuIMcceQdCBg8JysSZD6Q_aJQtx4S3yPGwBzhXUY_IpRBDIdMp1wu1f4thbsYQItgu21vEdNO4PRAZJ4EK8xjlvHFa23QbuXnQ5ymJTDWd_yIbGTEs5_57S9-/s400/langhevini1.jpg" alt="" id="BLOGGER_PHOTO_ID_5526426369933606178" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Source: </span><a style="font-style: italic;" href="http://www.langhevini.it/">Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero</a><br /><br /></span>Despite the near legendary status of these Piemontese wine regions, it is actually very difficult to find good stats in books or on the web. Just as these monstrous wines are slow to reveal their secrets, so too is <a href="http://www.langhevini.it/welcome.lasso">the producer consortium</a>, it appears, which seems ok with an Italian-language only website...<br /><br />Hopefully these quick facts will save you some searching:<br /><br /><span style="font-weight: bold;">Barolo<br /></span><span style="font-style: italic;">(awarded DOC in 1966, promoted to DOCG in 1980</span>)<br />Langhe hills southwest of Alba<br /><span style="font-weight: bold;">Eleven communes</span>: Barolo, La Morra, Monforte d'Alba, Serralunga d’Alba, Castiglio Falletto, Novello, Grinzane Cavour, Verduno, Diano d’Alba, Cherasco, Roddi<br /><span style="font-weight: bold;">Varieties</span>: 100% Nebbiolo<br /><span style="font-weight: bold;">Vineyard Area</span>: 1714 ha / 4286 acres<br /><span style="font-weight: bold;">Production</span>: 10 million bottles<br /><span style="font-weight: bold;">Aging</span>: Three years minimum (at least two years in oak), five years for <span style="font-style: italic;">Riservas</span><br /><br /><span style="font-weight: bold;">Barbaresco </span><br /><span style="font-style: italic;">(awarded DOC in 1966, promoted to DOCG in 1980)</span><br />Rolling hills east and northeast of Alba<br /><span style="font-weight: bold;">Three communes</span>: Barbaresco, Neive, Treiso<br /><span style="font-weight: bold;">Varieties</span>: 100% Nebbiolo<br /><span style="font-weight: bold;">Vineyard Area</span>: 680 ha / 1680 acres<br /><span style="font-weight: bold;">Production</span>: approx. 2.5 million bottles<br /><span style="font-weight: bold;">Aging</span>: Two years minimum (at least one year in oak), four years for <span style="font-style: italic;">Riservas</span><br /><br />Soils in the Barolo/Barbaresco region are predominantly limestone-rich marls. Note that there are over 800 producers in the two regions, with an average vineyard size of just 5 acres, and average annual production of just 10,000 bottles!<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">Sources: Oxford Companion to Wine, Vino Italiano, Wikipedia and other<br /><br /></span></span>(PS - consider this post a work in progress - please feel free to share any sites/books that could fill in some additional details)Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com0tag:blogger.com,1999:blog-27657184.post-14054829461090306672010-10-02T11:04:00.004-04:002010-10-02T11:19:27.945-04:00Danger, Wine Tasting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfNLWOIxZdWrxi8jJr1i35P3fvHUed7SplQW3NAoVUAcmGDDoA5WLa6T6ngGL7l_f7qFzmLRh-6lt1C09Mea7J1nYWbCSUW6mTNVElZWeeySuEK9GVzN0RIwQUn4XeObA3x2L/s1600/wine+warning.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfNLWOIxZdWrxi8jJr1i35P3fvHUed7SplQW3NAoVUAcmGDDoA5WLa6T6ngGL7l_f7qFzmLRh-6lt1C09Mea7J1nYWbCSUW6mTNVElZWeeySuEK9GVzN0RIwQUn4XeObA3x2L/s320/wine+warning.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5523468391322023762" /></a>My daughter had a warning for my guests last night. No need to worry, no one was Tazer-ed who didn't deserve it.Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com2tag:blogger.com,1999:blog-27657184.post-86469261567623115142010-09-29T20:58:00.008-04:002010-09-30T23:41:26.833-04:00Barolo and Barbaresco, What's the Difference?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3zeM-nrQO77pokEmIZsaQ0P97A5ZtQGwziNUkx6sHsyoqa4ihvdo2T1F_wZT_d7Wv-ibPn8rwRj-CqeVmNt8p8m__e2p2WDLRzfSbJd5c_dwCu3njkPIxVyLflFAVeIyxfmR/s1600/Treiso_near_alba_italy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3zeM-nrQO77pokEmIZsaQ0P97A5ZtQGwziNUkx6sHsyoqa4ihvdo2T1F_wZT_d7Wv-ibPn8rwRj-CqeVmNt8p8m__e2p2WDLRzfSbJd5c_dwCu3njkPIxVyLflFAVeIyxfmR/s320/Treiso_near_alba_italy.jpg" alt="" id="BLOGGER_PHOTO_ID_5522539214128769042" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Source: </span><a style="font-style: italic;" href="http://en.wikipedia.org/wiki/File:Treiso_near_alba_italy.jpg">Wikipedia</a></span><br /><br />Are Barolos and Barbarescos perceptibly different? Shouldn't the same grape (<a href="http://joeswine.blogspot.com/search/label/Nebbiolo">Nebbiolo</a>), grown in appellations less than 20km apart, produce nearly indistinguishable wines? This Friday I once again seek to answer <a href="http://joeswine.blogspot.com/2008/02/barolo-vs-barbaresco-looking-for.html">the question I posed more than two years ago - is there a defining difference</a> between these wine regions?<br /><br />Most books and web sites describe the wines made from the earlier-ripening (typically) Barbarescos as softer, elegant, more approachable. I like Bastianich/Lynch's comment in <span style="font-weight: bold; font-style: italic;">Vino Italiano, The Regional Wines of Italy</span>:<br /><br /><span style="font-style: italic;">Traditionally, Barbaresco was thought of as finer and more feminine than Barolo, the "queen" to Barolo's "king."</span><br /><br />Most other writers feature a similar line of broad characterization - Barolos are heavier, more tannic, and require more cellar time to soften up, while Barbarescos are more approachable, perfumey, refined.<br /><br />Of course, these comments are generalizations - with a plethora of producers working miniscule plots (not to mention different techniques in the winery) is it truly possible to define "Barolo-ish"? And will our small sample of '98 and '00 bottlings from Barolo and Barbaresco (four bottles) give us enough information to find that "sameness"? (Or will we simply drink a lot of wine)<br /><br />I will let you know after Friday....Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com0tag:blogger.com,1999:blog-27657184.post-55303950490356608992010-09-23T23:17:00.004-04:002010-09-27T22:00:17.842-04:00Do Whites Age? Lopez de Heredia and Chateau Musar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_q73fAoQnYBf5bwnxh0n-NVSIJNMHa5v41gDh0lFOoWxTC7_YSzA88JLOxmC-dlR9g1zJ0YN8ZfZ_aWxQ2ZH-Z9UfPBatid2tI7GS9rKw4pwDtJ4ozT9vgCGTQvPQDSqRiZO/s1600/1989+Heredia.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_q73fAoQnYBf5bwnxh0n-NVSIJNMHa5v41gDh0lFOoWxTC7_YSzA88JLOxmC-dlR9g1zJ0YN8ZfZ_aWxQ2ZH-Z9UfPBatid2tI7GS9rKw4pwDtJ4ozT9vgCGTQvPQDSqRiZO/s320/1989+Heredia.jpg" alt="" id="BLOGGER_PHOTO_ID_5521778311228004082" border="0" /></a><br />Ok, so <a href="http://joeswine.blogspot.com/2010/09/do-white-wines-age-05-and-06-from-rioja.html">my last post on aging dry white wines</a> was pretty lame - after all those whites barely four and five years old. Big deal? Fine, here's some really old s%$t - a 21 year old Rioja, and a "youthful" 9 year old from Lebanon...<br /><br />The <span style="font-weight: bold; font-style: italic;">1989 <a href="http://www.lopezdeheredia.com/">Lopez de Heredia</a> Rioja </span>(white) Dark, dark amber amber in the glass...dusty, minerally, on the nose...papaya, dried apricots and fresh lemons in support. Youthful, with crisp citrus and creamy almond - surely the vintage on the label is a typo? Terrific structure, elegant and complex with a terrific finish. <a href="http://www.vintages.com/">Vintages</a> has a few more bottles on line (and for $4 less than I paid) - buy some.<br /><span style="font-style: italic;">cork. 12% alcohol</span><br /><span style="font-style: italic; font-weight: bold;">Score: 18/20</span><br />Price: C$59 (<a href="http://www.lcbo.com/">LCBO</a>)<br /><br />The <span style="font-weight: bold; font-style: italic;">2001 <a href="http://www.chateaumusar.com.lb/">Chateau Musar</a> </span>(white) was more yellow gold, visually not showing its age despite nine years in the bottle. But it was more oxidized on the nose, with almonds and melted caramel, buttery. Softer, creamier on the palate with luxurious, spicy (nutmeg) finish - terrific, if only slightly less structured than the Lopez de Heredia above.<br /><span style="font-style: italic;">cork. 12% alcohol</span><br /><span style="font-weight: bold; font-style: italic;">Score: 17.5/20</span><br />Price: C$35 (<a href="http://www.lcbo.com/">LCBO</a>)<br /><br />Wow, what an education - astonishingly good, well-aged, dry whites from Spain and Lebanon - and surprisingly affordable! I'm going to clear some place in the cellar<span style="font-style: italic;">..<br /><br />(PS - I have to thank </span><a style="font-style: italic;" href="http://brooklynguyloveswine.blogspot.com/">Neil</a><span style="font-style: italic;"> for plugging the </span><a style="font-style: italic;" href="http://brooklynguyloveswine.blogspot.com/2007/11/deetrane-deep-down-in-cellars-of-lpez.html">Lopez de Heredia</a><span style="font-style: italic;"> - if it weren't for him I would never have responded to this recent Vintages offering...cheers, Neil)</span>Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com6tag:blogger.com,1999:blog-27657184.post-12084976779912595762010-09-12T23:23:00.008-04:002010-09-18T23:57:16.542-04:00Do White Wines Age? An '05 and '06 from Rioja<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMmKEXejuDCwzd57LNS9GHNQb8H6jgF8y72SshPzzeUYlMVGzFUBVS1FlUEBDwUhvCoIpUrQClc0s7ELc0pCILYhVBhqAIvi4Zwgwn8GyfB3EAg7v4fHtRaVuIbduRJydkLvr/s1600/2005+06+Placet.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMmKEXejuDCwzd57LNS9GHNQb8H6jgF8y72SshPzzeUYlMVGzFUBVS1FlUEBDwUhvCoIpUrQClc0s7ELc0pCILYhVBhqAIvi4Zwgwn8GyfB3EAg7v4fHtRaVuIbduRJydkLvr/s320/2005+06+Placet.jpg" alt="" id="BLOGGER_PHOTO_ID_5518467769549294914" border="0" /></a>Do dry white wines "age"? The answer is yes, of course - any wine book will tell you that certain whites can improve with some quality time in the cellar.<br /><br />But who actually gets to taste aged dry whites? Recall your last trip to your favourite resto - how long was the 'vintage white' section? Probably didn't have one. Did the sommelier recommend a five or ten year old white "from their cellar"? Probably not. And chances are that your buddy with that 4000 bottle cellar only has a few sweet German wines in his/her "white" section (if there any white wines at all).<br /><br />So this mythical wine - the Well-Aged Dry White - became a bit of a quest for me a few years back. Realizing that the wine shops and restaurants would not satisfy this curious corner of my wine mind, I made a concerted effort to squirrel away some whites - Aussie, German and Alsatian Rieslings, some Chablis, some Champagne, and tonight's two bottles of Spanish Viura...<br /><br />The <span style="font-weight: bold; font-style: italic;">2005 Palacios Remondo Placet</span> started all funky, seemingly tired and past its peak, but wow - did this ever open up - dried apricots, dark caramel, butter cream, canned pears and guava, some almonds and floral/soapy notes. The first sip mirrored the first nose - tired, past its prime - but as it opened some tangy citrus and minerality showed up, revealing tremendous finish and persistency for old wine ... wow, she's still got it! Even more impressive, it tasted better on day 2 and day 3.<br /><span style="font-style: italic;">cork. 13.5% alcohol</span><br /><span style="font-weight: bold; font-style: italic;">Score: 18/20</span><br /><br />The <span style="font-weight: bold; font-style: italic;">2006 Palacios Remondo Placet</span> barely showed any sign of age - crisp and fresh from the get go, adding funky papaya, soapy floral, citrus peel and quince. Notably minerally on the palate, with tasty bitters, difficult to find a more delicious, smooth, and complex white - with enough acidity and minerality to indicate that it is nowhere near its peak.<br /><span style="font-style: italic;">cork. 13.5% alcohol</span><br /><span style="font-weight: bold; font-style: italic;">Score: 18/20</span><br /><br />There is no doubt that a few years in the JoeCave did not harm these wines, with the '05 gaining nuance and '06 seemingly newborn. And Palcios Remondo has made a tremendous case for Rioja whites from the Viura grape.<br /><br />But four or five years is not "age" - for that you have to wait for my notes on a 20 year old white Rioja...<br /><br />(both were impeccably paired with a homemade seafood paella)Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com2tag:blogger.com,1999:blog-27657184.post-29037055429148164122010-06-20T07:53:00.000-04:002010-06-21T07:55:13.965-04:00Happy Father's Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cZenXjx1Le7KHgF3g3qZvpFS9b9tMsZcf71-uckTYLMQ-4rG6lTG9ZNsdM7D0it8Panly84VBuc8nP0G8oL4foRaKU0kU4uq_hVX2oMyHSxHWMD6JrwJE2z6-gJGiQ0b9djY/s1600/Wine+Days.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cZenXjx1Le7KHgF3g3qZvpFS9b9tMsZcf71-uckTYLMQ-4rG6lTG9ZNsdM7D0it8Panly84VBuc8nP0G8oL4foRaKU0kU4uq_hVX2oMyHSxHWMD6JrwJE2z6-gJGiQ0b9djY/s320/Wine+Days.jpg" alt="" id="BLOGGER_PHOTO_ID_5485193862356946738" border="0" /></a>A Father's Day gift from my kids, and proof that wine is still top of mind around here...Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com2tag:blogger.com,1999:blog-27657184.post-44321164729444170212010-03-27T10:11:00.006-04:002010-04-16T23:20:20.301-04:00Salon des VinsDespite <a href="http://joeswine.blogspot.com/2010/03/montreals-salon-des-vins.html">my reservations</a> I actually enjoyed myself at this year's Salon des Vins. Kinda odd, as it was exactly what I expected - crowded, overwhelming, and too much "so what, I can get that anywhere" - maybe my expectations were set to such a level that I was bound to have fun...<br /><br />Yes, it was crowded on a Friday night, but I didn't really have any trouble tasting the wines I wanted to taste (and talking with the Industry folk can be hit and miss anyway). Yes it was overwhelming, but by keeping focused I manged to explore some new stuff...<br /><br />The highlight of the night was a tasting with Jorge of <a style="font-weight: bold; font-style: italic;" href="http://www.catenawines.com/eng/index.html">Catena</a> wines. Readers know I love <span style="font-weight: bold; font-style: italic;">Catena</span>, from the great price:quality <span style="font-weight: bold; font-style: italic;">Alamos</span> line, the great value <span style="font-weight: bold; font-style: italic;">Catena</span> line to the uber-awesome <span style="font-weight: bold; font-style: italic;">Catena Alta</span> series - <span style="font-weight: bold; font-style: italic;">Catena</span>'s wines consistently meet or exceed the quality of competing wines at similar or even higher prices. There is something to be said for consistency and an addiction to quality!<br /><br />Jorge first poured for me a cross section of his Malbecs - the <span style="font-weight: bold; font-style: italic;">Alamos Seleccion</span>, the <span style="font-weight: bold; font-style: italic;">Catena Malbec</span>, the <span style="font-weight: bold; font-style: italic;">Catena Alta Malbec</span>, and his latest offering - <span style="font-weight: bold; font-style: italic;">Catena</span>'s ultra high end "<span style="font-weight: bold; font-style: italic;">Malbec Argentino</span>". The <span style="font-weight: bold; font-style: italic;">Seleccion </span>is no slouch (see here), the Malbec a house favourite, and the Alta - stupendous! You really need to taste a <span style="font-weight: bold; font-style: italic;">Catena Alta Malbec</span> to realize that the true potential for serious Argentinian wine based on this grape that is far beyond the fruity $10 offerings most consumers associate with Argentina. And if that wasn't enough, we tried the <span style="font-weight: bold; font-style: italic;">Catena Alta Cabernet</span> and the <span style="font-weight: bold; font-style: italic;">Nicolas Catena Zapata</span>. That Nicolas Catena is seriously good stuff, amongst the best "Meritage" wines I have EVER tasted. Note that Jorge will return to Montreal this fall for a tasting at Westmount's <a href="http://www.wellhouse.ca/"><span style="font-weight: bold; font-style: italic;">Wellhouse</span></a> (more on <span style="font-weight: bold; font-style: italic;">Wellhouse </span>in a future post).<br /><br />We also had a really great time at the <span style="font-weight: bold; font-style: italic;">Bonny Doon</span> booth. I have always liked <span style="font-weight: bold; font-style: italic;">Bonny Doon</span>'s more rebellious take on California wine - yes, he has playful marketing like so many other wineries, but he also has serious old world tendency in his wines - lower alcohol, more modest fruit, fresh and reserved wines. First we tried an odd Nebbiolo offering, crafted from grapes that were half raisinified (a la Ripassa/Amarone) - an odd nose and just to raisiny for me. The <span style="font-weight: bold; font-style: italic;">Birchino Malvasia</span> was a delicious find - very floral, flat and flavourful, perhaps an American take on VdP Cotes de Gascogne. But the star was the <span style="font-weight: bold; font-style: italic;">Le Pousseur</span> - the best Shiraz I have had at this price point (~23$), it will be released at the SAQ in early May - watch for this!<br /><br />Another great find was the <span style="font-weight: bold; font-style: italic;">Constantia Glen "Saddle"</span>, a Cab Sauv/Cab Franc/Merlot blend - the only wine that made it home with me tonight.<br /><br />A couple of oddities - a Rosso Gaglioppo, for example - and a serious disappointment at the Marc Anthony booth where I paid serious $$$ for a pour from a cooked bottle of the <span style="font-weight: bold; font-style: italic;">Falesco Montiano</span> - when I complained he said it just needed to breathe. I'll remember that as I go to stock my cellar next time...<br /><br />My main regret was not having more time to scope out some quirkier wines, but I think I'd need a few hours on my own to really poke around the show and taste quirkier things (I tend to drive people - i.e. my wife - crazy with my "intensity" at these events).<br /><br />That's all to report, two more years to go....Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com1tag:blogger.com,1999:blog-27657184.post-9247191832264728162010-03-24T21:06:00.001-04:002010-03-25T23:34:07.239-04:00Montreal's Salon des Vins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YjmGe6r1v8-ArsCWZHTbSN6ZX78ygMtZemwkeMqE4l9J7Ew6WDDjNdpYiziLNGdZNGpbRVjNvZm4s0uvxJkIB_4AdSwqMwzZ2sW1OmBgcEN2i8ousXd_FwqHq3DKvrCynhwx/s1600/sdv.gif"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 514px; height: 61px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YjmGe6r1v8-ArsCWZHTbSN6ZX78ygMtZemwkeMqE4l9J7Ew6WDDjNdpYiziLNGdZNGpbRVjNvZm4s0uvxJkIB_4AdSwqMwzZ2sW1OmBgcEN2i8ousXd_FwqHq3DKvrCynhwx/s320/sdv.gif" alt="" id="BLOGGER_PHOTO_ID_5452745811669380034" border="0" /></a>The <a href="http://www.salondesvins.com/"><span style="font-weight: bold; font-style: italic;">Salon des Vins</span></a>, Montreal's biennial wine extravaganza, runs this week from Thursday, March 25th to Sunday March 28th. <a href="http://joeswine.blogspot.com/2008/03/montreal-salon-des-vins-day-1.html">Two years ago I was nearly giddy with excitement</a>, but this time around I'm rather "uninspired", as the thought of muscling my way through vast crowds in desperate search of some undiscovered gem seems tedious, the prices can be steep for rather modest pours, and forget about having time to talk to the producers - they're too darn busy.<br /><br />But I cannot ignore it completely - the <a href="http://joeswine.blogspot.com/2008/03/montreal-salon-des-vins-day-1.html">list of producers</a> is not so bad, and you can buy stuff at the show that is simply not available in <a href="http://www.saq.com">local stores</a>. Two years ago I went for three of the four days, but this time 'round I'll simply stop by on a Friday and hope it is not too frustrating...Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com2tag:blogger.com,1999:blog-27657184.post-20394115281423125832010-03-16T23:44:00.002-04:002010-03-25T21:04:49.848-04:002002 Elderton The Ashmead Cabernet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRhoZqnJ_oWuCOZsnz2Wige_2puKzMCpc0tUpjfDvFi7OMwL-X5MUy7xenaX1_m8gltjxLv6OFNB85uGWndpZLAXTlJiDu9me5F2LQvg6ijS1UY3T9IVq3E-vgxW9sOr_5VVD/s1600/2002+Ashmead.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRhoZqnJ_oWuCOZsnz2Wige_2puKzMCpc0tUpjfDvFi7OMwL-X5MUy7xenaX1_m8gltjxLv6OFNB85uGWndpZLAXTlJiDu9me5F2LQvg6ijS1UY3T9IVq3E-vgxW9sOr_5VVD/s320/2002+Ashmead.JPG" alt="" id="BLOGGER_PHOTO_ID_5452739928921638850" border="0" /></a><a href="http://joeswine.blogspot.com/search?q=elderton">I show a lot of love here for Elderton</a>, so it was a bit of a no-brainer for me to pick up this <span style="font-weight: bold; font-style: italic;">2002 <a href="http://www.eldertonwines.com.au/">Elderton</a> "The Ashmead" Cabernet Sauvignon</span>. Very Barossa - vanilla, cloves and tobacco on the nose, lots of fresh, ripe blackberries, violet and flint, spicy oak and green pepper. Incredibly soft and smooth on the palate, it started simple but filled out over the evening, offering spicy fruit and silky tannins. A beautiful, long finish, rather fresh for the age, but left me wanting something more...<br /><span style="font-weight: bold; font-style: italic;">Score: 17/20</span><br />Price: C$69 (<a href="http://www.saq.com/">SAQ</a>)Joehttp://www.blogger.com/profile/07747056255576335926noreply@blogger.com0