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What kind of WINE did you drink last night? (1 Viewer)

holiday party last night: 

2002 JJ Prum Reisling Wehlener Sonnenuhr Auslese - stunning. easily the WOTN. paired great with oysters. would guess this has at least another 15 years of life.
2015 Hanzell Sonoma Valley Chardonnay - solid wine. oak is in balance, lots of minerality to balance the citrus notes. 
2010 Enkidu Tina Marie Pinot Noir - the people who write things about wine kinda crapped on this vintage. well, they got it wrong. plenty of fruit and acid in this wine, cranberries & cherries on both nose and palate. 
2003 Domaine Jamet Cote Rotie - positive: exactly what i would expect from a Syrah in this region, earthy, spicy, savory were dominant traits. negatives: it showed really well right after we pulled the cork, and then lost a lot of vibrancy over about an hour. 
2002 Le Vieux Donjon Chateauneuf-du-Pape - i don't get to drink much CdP, so this was a treat. loads of non-fruit components on the nose like leather, brown spices, dried herbs; flavors of black cherry & plum with mild tannins. 
Taylor Fladgate 20 Year Tawny Port - really, really good. nose was boozy, but blew off with a few minutes in the glass. dark amber in color, with flavors of caramel, walnuts, and figs. 

 
Quint said:
holiday party last night: 

2002 JJ Prum Reisling Wehlener Sonnenuhr Auslese - stunning. easily the WOTN. paired great with oysters. would guess this has at least another 15 years of life.
2015 Hanzell Sonoma Valley Chardonnay - solid wine. oak is in balance, lots of minerality to balance the citrus notes. 
2010 Enkidu Tina Marie Pinot Noir - the people who write things about wine kinda crapped on this vintage. well, they got it wrong. plenty of fruit and acid in this wine, cranberries & cherries on both nose and palate. 
2003 Domaine Jamet Cote Rotie - positive: exactly what i would expect from a Syrah in this region, earthy, spicy, savory were dominant traits. negatives: it showed really well right after we pulled the cork, and then lost a lot of vibrancy over about an hour. 
2002 Le Vieux Donjon Chateauneuf-du-Pape - i don't get to drink much CdP, so this was a treat. loads of non-fruit components on the nose like leather, brown spices, dried herbs; flavors of black cherry & plum with mild tannins. 
Taylor Fladgate 20 Year Tawny Port - really, really good. nose was boozy, but blew off with a few minutes in the glass. dark amber in color, with flavors of caramel, walnuts, and figs. 
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I know this was a couple months ago, but it looked like a heck of a lineup. 

Speaking of JJ Prum, I had a taste of a ‘75 auslesse the other night. Still magnificent bursting with herbs and citrus with enough acid holding on. Such a treat. 

 
2001 Dr. Loosen Graacher Himmelreich Riesling Auslese

had a wine-geek buddy visit Sonoma yesterday and this was on the menu. golden color, medium weight with decent sweetness. the acid though...wow. just stunning. flavors and aromas of green apple, petrol, caramel, honey, candided pecans, and citrus. for a 17 year old German white, this held up and could probably have gone longer. gonna order some Chicken Tikka Marsala from the Indian joint next door and enjoy lunch today (voted "Eats at Desk"). 

 
Quint said:
2001 Dr. Loosen Graacher Himmelreich Riesling Auslese

had a wine-geek buddy visit Sonoma yesterday and this was on the menu. golden color, medium weight with decent sweetness. the acid though...wow. just stunning. flavors and aromas of green apple, petrol, caramel, honey, candided pecans, and citrus. for a 17 year old German white, this held up and could probably have gone longer. gonna order some Chicken Tikka Marsala from the Indian joint next door and enjoy lunch today (voted "Eats at Desk"). 
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A good German Auslesse will go for 40+ years.  For me, German wines rival Spanish Rioja and NY Finger Lakes as the best values in the world.

I assume you’re referring to the Indian place just off the square in Sonoma?  I ate there in January.  Pretty solid meal.  

 
I finished my bottle of ‘16 Iron Horse Unoaked Chardonnay tonight.  Iron Horse is normally known for their sparkling wines which are hit or miss for me.  I think their pinots are surprisingly good, and yet still overpriced.  But the Unoaked Chardonnay is a nice little gem for $22... great crispness, acid and fruit without all of the nasty oak that clogs up California chardonnays.

I’ve had this same vintage and prior vintages before which were always a hit previously, but this bottle never really tasted right.  May have been due to lugging it back and forth from the desert in my trunk last weekend or pairing it with a chicken dish that actually needed a wine with some oak.  This bottle made the meal feel leaner and healthier (not a bad thing), but the meal unfortunately detracted from the wine. 

Live and learn.  

 
97 salon and Krug rose.  Both delicious, I preferred the krug.  The salon had oxidized quite a bit, but was still tasty, yeasty, but tasty. 

 
My wife asked me to cook steaks in the cast iron skillet last night. Not paying much attention, I grabbed a bottle of Stella Rosa Rosso to go with them. Not what I was going for. But we both enjoyed it.  :thumbup:

 
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We were at Peju yesterday and picked up a few bottles of their Province.... a blend of white and red grapes served chilled.  While we probably enjoy other dry rose a bit more (this one had more residual than we prefer), we found this to be an interesting, versatile wine.... and great for grilling.  probably not going to hold up for a pan seared steak frites though.

 
Drunken knight said:
We were at Peju yesterday and picked up a few bottles of their Province.... a blend of white and red grapes served chilled.  While we probably enjoy other dry rose a bit more (this one had more residual than we prefer), we found this to be an interesting, versatile wine.... and great for grilling.  probably not going to hold up for a pan seared steak frites though.
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Curious: was it busy in Napa yesterday? 

 
Drunken knight said:
with it being summer, we have been having a decent amount of dry rose, white rhone, alsatian rieslings and pinot blanc, and some gruners.
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Give me a rose of Cab Franc from Loire Valley and I’m a happy drinker

For Alsatian, I have been drinking a lot of Gustave Lorentz whites this summer and love his Cremant D’Alsace

 
2015 Domaine de Begrolles Muscadet-Sèvre et Maine sur Lie

Fantastic with the raw oysters! Melon de Bourgogne is my favorite pairing with raw oysters

 
Madrevite Capofoco, grape is Gamay.  16.5% alc, was hyper strong and plum.  Drank half and leaving bottle uncorked now, this needs air badly.

 
I gotta say, I hesitated to buy it due to its cheap price but Il Bastardo isn't a bad daily drinker for $6.99.

 
Drunken knight said:
st emilion and pomerol really push my buttons
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It was good. I am new to French wine so I am trying to conduct more field research. I brought home some Pomerol and St Emilion from Paris that I am excited to try. In the meantime I am just grabbing Bordeaux, Rhône, and others. Also mixing in a lot of Spanish and Portuguese wines.  Plenty of good values there.  

 
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ditka311 said:
It was good. I am new to French wine so I am trying to conduct more field research. I brought home some Pomerol and St Emilion from Paris that I am excited to try. In the meantime I am just grabbing Bordeaux, Rhône, and others. Also mixing in a lot of Spanish ant Portuguese wines.  Plenty of good values there.  
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spain offers a lot of value, but honestly imo even mid to low tier french and italian do as well.

i enjoy almost all bordeuax (especially the blends), but have a leaning towards the right bank blends (merlot driven vs cab driven).

like a lot of reds from northern italy (piedmont,lombardi, trentino,veneto)- nebbiolo, primitivo (zin), nero, amarone, valpolicella, barolo, dolcetto, barbera

 
14 Hands Riesling. Right now.

I don't check into this thread very often so apologies if that Washington state winery has been discussed already.

 
Burgundy tasting coming up:

1999 Bouchard Père & Fils Premier Cru Beaune, Clos de la Mousse
1999 Bouchard Père & Fils Premier Cru Volnay, Clos Des Chênes
2010 Bouchard Père & Fils Premier Cru Beaune-Grèves, Vigne de L'Enfant Jesus
2010 Bouchard Père & Fils Grand Cru, Le Corton
2011 Bouchard Père & Fils Grand Cru, Le Corton

 
had some pretty special wines last night at the company dinner.

2001 Prinz Hallgartener Jungfer Reisling Spatlese - 17 year old wine with enough acidity to last for quite a bit more time. found this bottle at the local clearinghouse for way less than what it showed. light yellow/gold in color, with a soft mouthfeel and just enough sweetness to balance against the spicy seasoning on the red beet appetizer. while i like the petrol nose in most Reislings, this wine didn't show much of that characteristic. instead, there was more minerality, stone fruits, and honey. i'd drink this every day if i could.

2000 Chateau Haut-Brion, Pessac-Leognan - admittedly, i don't have much (any?) real experience with older Bordeaux, so when the boss put this one the table last night, i had only one thought, "Please don't be corked." welp, it wasn't and tasting this was a real treat. aromas of graphite, cigar box, tobacco, and dried herbs dominated early, and then softened after about 30 minutes opened to reveal flavors of crushed red fruit, brown spices, and a bit of plum. this is a wine which i could have just smelled and been very happy.

1991 Carment Vin de Garde Reserve Selection (Moon Mtn. Estate, Sonoma Valley Table Wine) - this wine was a true unicorn. back when our winemaker was getting started in the industry, he was first an Assistant Winemaker for Carment Winery up on Moon Mountain in Sonoma. as this wine was ready to be bottled, the head winemaker, GM, and owner all decided to do a filtration. our winemaker, Phil, voiced his displeasure at this choice, as he felt the wine was good to go "as is," but being outnumbered he was overruled. he did, however, ask if he could bottle one case of this wine unfiltered (six bottles for himself, and six bottles for the winery to have in reserve to revisit over time to see how it worked) and that request was granted. he literally took shiners (new bottles, w/out labels) to the tank, spun the valve, and bottled the wine right there.....hand-corked and everything.

honestly, i didn't have high expectations from a 27 year old Sonoma Valley Cabernet Sauvignon (actually, more like 65% Cab Sauv, 20% Merlot, and 15% Cab Franc), especially after tasting the Haut-Brion. i was wrong. this wine was lively and exciting, showing a nose of tobacco, earth, walnuts, and a subtle hint of green bell pepper. the palate showcased dark, brooding fruit like blackberry and plum, on top of a layer of bittersweet chocolate. beyond the enjoyment of this bottle, it was just cool to be able to have had a wine where  only 12 bottles were ever made. 

 
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Quint said:
1991 Carment Vin de Garde Reserve Selection (Moon Mtn. Estate, Sonoma Valley Table Wine) - this wine was a true unicorn. back when our winemaker was getting started in the industry, he was first an Assistant Winemaker for Carment Winery up on Moon Mountain in Sonoma. as this wine was ready to be bottled, the head winemaker, GM, and owner all decided to do a filtration. our winemaker, Phil, voiced his displeasure at this choice, as he felt the wine was good to go "as is," but being outnumbered he was overruled. he did, however, ask if he could bottle one case of this wine unfiltered (six bottles for himself, and six bottles for the winery to have in reserve to revisit over time to see how it worked) and that request was granted. he literally took shiners (new bottles, w/out labels) to the tank, spun the valve, and bottled the wine right there.....hand-corked and everything.
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Phil gets an attaboy from me.  If you've done your job correctly in the cellar, filtering should only be necessary on wines with residual sugar and that ain't gonna happen on a well made Cab. 

One of these years I'm going to get the stones to leave my whites and Rose unfiltered as well.  Oh yeah, you'll get a crystal clear wine - and kill about half of the flavor in the filtering process.

 
ConstruxBoy said:
10 years this year and finally getting some. Wife was like, “How much?!?!”
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lol! that's great.

after waiting 10 years, it's got to be nice to finally get off the wait list.

assuming you got the offer for 2015 "E" and "M" Eleven Confessions Vineyard Grenache & Syrah, and 2017 Inconnu?

i've only had one SQN, and it was a dessert white IIRC. pretty tasty. i'd be interested to try some of the reds though, especially the Grenache. impressions from friends who by on the regular is that they need some serious time in bottle. hope you enjoy!

 
ConstruxBoy said:
10 years this year and finally getting some. Wife was like, “How much?!?!”
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Closing in on you at Saxum

Dear Bob Sacamano,

We are grateful for your continued patience and interest in purchasing our wines. This is our annual message to reconfirm that we still have you on our wait list with a sign up date of October, 2012.

At the moment, the average wait time is 6-7 years. However, actual wait times fluctuate due to variances in vineyard yields. Sorry to send out disappointing news, we just like to let you know we still have your contact information and will send you an offer as soon as we can.

Best Wishes,

 
Value reds...

Those of you in CA:

Rancho Sisquoc sold all its 2018 River Red blend to Trader Joe's, who is selling it only in their CA stores. RS used to sell it around $20 at the winery. You could occasionally find it online around $16 iirc. TJ is selling it for $10.

It's a red table wine. It's not going to blow your mind, but it's a pretty damn good wine at $10 imo.

 
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