Jay Kline

9.3

Presented double-blind at Tasting Group. The wine pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears and no obvious signs of sediment. On the nose, the wine is developing with powerful notes of ripe and some dried fruits: bramble berries, slightly stewed black cherry, dried herbs, stony earth, baking spices. On the palate, the wine is dry with medium+ tannin and medium acid. Confirming the notes from the nose. The finish is long. The alcohol is high.

Initial conclusions: this could be a Grenache-based blend, Corvina-based blend or Sangiovese-based blend from France or Italy. I felt the combination of slightly stewed cherry and spices ruled out what I would want from a Sangiovese blend. Which, left me to decide between Southern Rhône or Valpolicella. I liked this wine…the oak treatment was interesting. I was getting a French barrique. Hmmm…

So, for my final conclusion: I’m calling this a Grenache-based blend, from France, from Southern Rhône, from Chateauneuf-du-Pape, 2017, from a more modern leaning producer using a good portion of barrique. I’ll be damned! I don’t hate my call but I gotta get better at distinguishing these wines from Southern Rhône. I probably just need to drink more of both, lol. Tasty stuff! Drink now through 2039. — 8 days ago

Adam Kincaid

9.1

This is a wine of intense subtlety. Deep golden color and tight, but medium acidity. The notes are complex and many, but they are not obvious. Starts with strong saline and brine. Then moves to mineral and stone, with underlying green apple, slight zest, and some minimal tropical notes. It packs a punch and requires a long time on the palate to fully open up and appreciate.

Jill says it tastes like lake water, but I disagree. — 4 years ago

with Jillian

Tyler Felous

9.4

Took a flyer buying this from Benchmark. Bottle was in perfect condition, but sadly past its peak. Nose was outstanding - huge - chocolate, spice box. Had lost any acidity to balance the huge fruit. And at 17%, it kicked our ass. Would love to try a slightly younger rendition. — 3 months ago

Tom Swennes

9.0

2008. Borderline port, but delicious in its own right. — 8 months ago

Marcio Morelli

9.5

Croissant saindo do forno. Não um. A boulangerie inteira. — 4 years ago

with Otavio and Evandro

barak heller hayun

9.2

lovely lovely Austrian Riesling.

stainless-steel fermentation and ageing obviously.

12.5% abv

medium body.
bursting high acidity.

out of the fridge it's mostly green apple and peach. getting warmer grapefruit pith and peel, some lime, blossom and sea salt with a few rocks and yogurt joined the party.

and that's a party I'd love to attend frequently.

long long 🎯 with bitterness rounding things even more.

good stuff.

paired badly with pasta al forno made from leftovers.
a Chianti or barbera would be a better idea with this great simple dish.

sometimes the food and wine speaks different languages. but both of them knew their way with words. — 4 years ago

Rob van Kalmthout

8.9

Zesty lemon flavours, nice ‘italian’ bitters, paired with Rombone al Forno. — 7 months ago

Sam Rubin

10

Excellent. Fruity explosion at BOKA in Chicago — 8 months ago

David Shaw

8.9

New vintage of a benchmark Semillon, 82/18 blend with Sauvignon Blanc. Pale yellow, excellent clarity. Some grass and funk notes in nose on initial pour. Pear and peach flavors, rounded mouthfeel, viscous body, slightly hot finish. Orchard and stone fruit aftertaste with very slight skin astringency. Let it open a bit… Not a wine for sipping, more a heavy duty food wine for a veggie, dairy-intensive or fat-rich meal. Gratin or forno dishes for autumn or winter come to mind. Root veggies too. — 3 years ago

Rania P

9.3

Wow, this is so similar to a Dal Forno Amarone with rich dark berries. Good finish, very impressed. — 5 years ago

with Viviane