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Just a short note …

I wrote a monthly newsletter for 6 years and my dilemma was always how long should the story be and how much information. The same question arose when I was convinced to start this blog. All of that being said, I will post both longer articles and shorter ones and welcome comments. The focus will be on all things wine but occasionally, I will include semi related topics. I want this to be a broad discussion forum on wine, written in English, albeit an Australian version, and not ‘winese’ and with a sense of humor. In others words, let’s not take ourselves too seriously. I look forward to this journey!

I also have a few friends in the wine business who have an urge to write thoughts down on occasion so I may feature them from time to time.  

There is something magical about swirling a glass of wine, allowing the aroma’s to give you an impression of what your about to taste or better yet issue an invitation to indulge in a wonderful experience that you will never forget … and to that end I might suggest we are collectors of experiences, and memories, rather than just bottles of wine.

Dominus 2023- a 100 pt stunner!

I was fortunate to get to taste the 2023 vintage of Dominus- Napa Valley. This world-renowned wine is a blend of 87% Cabernet Sauvignon, 9% Cabernet Franc, and 4% Petit Verdot, with 40% using new French oak.

It scored a 100 Pt rating and several 98 – 99 Pt ratings, and

 the 2023 vintage is considered one of the finest and age-worthy releases from the Winery in a decade or more.

The inclusion in the tasting was a total surprise, heightening my anticipation when I saw the wine listed- it’s been about 10 years since I tasted it.

This displays everything you would expect: finesse, restraint, impeccable balance, excellent depth and complexity, exceptional structure and ultra-fine-grained tannins with perfectly measured acidity. On top of that, this is built to age, decades or more, so be patient. It walks a thin line between freshness and an almost creamy opulence.

Seductive aromas of black berries and black currants, dark cherries, cedar, and a hint of violets.

The palate is cashmere smooth and inviting, framing seamless layers of black currants, dark cherries, and blackberries, with secondary notes of turned earth, cedar, pencil shavings, and dark chocolate cocoa.

I would expect this to cellar out to 2045 with confidence.

Food pairings should include Dry‑aged ribeye, Roast leg of lamb, Venison with juniper, and Braised short ribs, as well as vegetarian options centered on mushrooms: Wild mushroom risotto, Mushroom bourguignon, and Black truffle tagliatelle.

Famille Perrin Châteauneuf-Du-Pape Les Sinards 2010 – from the cellar!

After the region went through several name changes, Châteauneuf-du-Pape was settled upon during the ‘Papal Era’ in the 14th century, when, in 1309, Pope Clement V and his successors began developing the surrounding vineyards. Pope John XXII built a fortified summer residence on the hill above the village—this “new castle” is the origin of the modern name. The village adopted the name in homage to the papal connection and the quality of the wines served in the papal court.

This blend of 70% Grenache, 15% Syrah, and 15% Mourvèdre includes some purchased grapes as well as declassified portions from the rather large Beaucastel vineyard.

Notwithstanding that, this stands tall, carrying the name and the region proudly, only adding to its stellar reputation.

Enticing aromas of red fruits dominate: cherries, raspberries, and strawberries, with hints of tobacco, leather, and earth, and just a trace of aging. There is a lot going on with this wine.

The palate is silky smooth, with complexity and elegance in abundance. Impressive integration and excellent balance with everything where it should be: polished tannins, discreet acidity, the 14.5% alc. takes a back seat to the interwoven layers of dark cherries and raspberries, leather, and oak/vanilla, with secondary notes of smoke, tobacco, earth, blackberries, spices, and dark chocolate.

This is drinking beautifully now, but I can see further improvements out to 2030.

Food pairings should include Lamb shoulder braised with olives and herbs, Beef daube Provençale, Pork tenderloin with fennel and sage, and Roast Chicken and roasted vegetables with herbs.

Olianas Perdixi Bovale 2020

Brought to you from Olianas, a winery considered to be the benchmark in Sardinian Wineries. This blend of 85% Bovale and 15% Carignano showcases why Sardinia is considered one of the most unique wine growing regions in the world, producing wines of depth, complexity and charm.

The Bovale is sourced from the Anfiteatro vineyard which faces south and sits on predominately well drained clay soil, while the Carignano is sourced from the Ruina Figu vineyard that sits on highly calcareous soils with a clay loam texture.

The nose is dominated by enticing aromas of blackberries, black currants, spices, licorice, and a hint of vanilla and oak.

The palate is smooth, with dark fruits coating your mouth from corner to corner, with a slight bite of acidity (which faded after an hour of decanting) and well-integrated tannins. Layers of blackberries, licorice, balsamic notes, vanilla bean, and black currants, with secondary notes of black cherries, spices, herbs, and turned earth that leave you with a desire to have another glass.

A restrained pucker on the finish- it’s drinking well now, with an hour or two of decanting, but it really needs another 5 years in the cellar to reach its true potential.

This wine was made for meat; suggestions include Grilled Lamb Chops with Rosemary & Garlic, Braised Beef with Herbs- thyme, bay, and sage, Pork Shoulder or Porchetta, and Game Meats including venison, wild boar, and duck breast. Vegetarian options include Mushroom Ragù over Pappardelle, Pasta alla Norma (eggplant, tomato, ricotta Salata), fresh Falafel, and Pita Bread with Baba Ghanoush.

Stéphane Aviron Beaujolais Villages 2022

Stéphane has taken a radical step back to the old traditions of making wine. Beaujolais has long been considered a ‘poor man’s Burgundy.’ But thanks to a handful of winemakers, the quality has been getting better by the vintage. Will they be as good as Burgundy someday? Only time will tell. In the meantime, this wine is all about elegance, balance, and drinkability.

It is 100% Gamay from 40-plus-year-old vines and is organically and biodynamically farmed, and sourced from Quincié: granite-dominant soils and Lantignié: clay and limestone soils. There is a real, authenticity about this wine. One sip and you’ll agree.

The nose displays enticing aromas of strawberries, cherries, and violets.

The palate is inviting and has an easy-to-drink feel. Delicate layers of strawberries, cherries, dark raspberries, red currents, and pomegranate with hints of fresh-cut herbs and white pepper.

I can see this cellaring out to 2030 without a problem.

Food pairings should include Roast chicken with mushroom jus, Turkey with cranberry‑herb glaze, Duck breast with cherry or blackberry gastrique, Herb‑roasted pork tenderloin, and Pork loin with mustard and tarragon. Vegetarian options include Wild mushroom ragù over polenta, Mushroom and thyme pizza, Margherita pizza with fresh basil, and Goat cheese and caramelized onion flatbread.

Famille Hugel Classic Riesling 2023

The Hugel Family has been around since 1639, representing 12 consecutive generations of winemakers. One must believe they have it all together by now, evidenced by some of the finest, elegant dry Rieslings and other varietals in and around Riquewihr, in Alsace.

This section of Alsace is the driest and coolest AVA in France, with clay and limestone dominating the soils. All this adds up to ideal growing conditions for exceptional dry Rieslings. 

This Classic Riesling showcases characteristics born in Alsace- clean, focused precision, with exceptional acidity and minerality giving this wine its own unique character.

Intense aromas of citrus, elderflower, with a hint of flint, and fields of wild flowers.

The palate is smooth and crisp, with mouthwatering acidity, excellent balance, and a depth and complexity that reveals itself as it opens up. Layers of lemons, limes, and ripe grapefruit dominate the flavor profile, with just a hint of pear, flint, and wet stone.

I can see this aging out another 8 – 10 years, with confidence.

This screams for seafood, all types: white fish, scallops, and shellfish. Vegetarian options include Spanakopita, with a squeeze of lime, Alsatian onion tart, and Roasted fennel and a citrus salad.

Contini Tonaghe Cannonau de Sardegna 2024

The Contini Winery is the oldest in Sardinia, established in 1898, and is located in the Upper Campidano, with vineyards at an altitude of about 200 meters, planted on alluvial, sandy, and clay soils.

There is something special about Grenache from Sardinia, or Cannonau as it is known there. It possesses a medium-bodied freshness and serious drinkability, with an easy-drinking attitude that doesn’t sacrifice

 depth, complexity, or quality.

The Isle of Sardinia is one of the five Blue Zones in the world, which makes fantastic wine that can contribute to longevity, combined with a healthy lifestyle.

This is predominantly Cannonau – 90 %, with 10% other local red grapes- not specified, and sees no oak, only stainless steel with some minimal bottle aging.

Aromas of dark cherries, red currants, blackberries, herbs, and light floral notes

The palate is smooth and welcoming, with tannins and acidity present but taking a back seat. Interwoven layers of dark cherries, blackberries, red currants, raspberries, and plums make a convincing case for adding this to the cellar.

This will cellar out 3 – 5 years with confidence.

Food pairings should include local dishes like Pane frattau (tomato, pecorino, poached egg), Fregola with vegetables, Roasted artichokes with mint and olive oil, Malloreddus alla campidanese (vegetarian version) with tomato and saffron and Pecorino Sardo, with carasau bread and olives.

This is light enough for seafood dishes, including Grilled sardines with lemon, Tuna steak with herbs, and Salmon with tomato‑olive relish. Vegetarian suggestions: Mushroom ragù (pappardelle or fregola), Roasted root vegetables (carrot, parsnip, beet) with thyme, and Herb‑roasted potatoes with rosemary and garlic.

Taub Family Rutherford Cabernet 2016 – from the cellar!

Allow me to introduce you to the best-kept secret in Napa. There is no cellar door, but decades of history, no advertising campaign, just whispers of quality, depth, and complexity spoken by those in the know, late in the evening after an impressive meal and wonderful wine. Next to no reviews and ratings, and no crazy Napa Cabernet price tag.

The 2016 vintage was an exceptional, no-drama, textbook vintage, delivering elegant, seamless, high-quality wines with impressive aging potential. This is a classic example. Now, add in all Rutherford fruit, with just a hint of classic ‘Rutherford Dust’ to define its terroir, and 10 years of aging, and you have something to look forward to. This is my Monday! They continue to fly under the radar, producing impressive wines while staying the course and not giving in to what style is popular this year.

Alluring aromas of black currants, plums, dark cherries, with just a hint of roasted coffee and an old leather belt.

The palate is silky-smooth, with classic Rutherford dust evident; excellent balance, dusty tannins, pleasing acidity, and terroir-driven minerality on full display. Medium-bodied and nice boldness without weighing you down. This cradles seamless layers of black currants, red plums, and black raspberries, with secondary notes of roasted coffee, dried herbs, oak, and just a hint of black licorice. Wonderful integration.

Despite 10 years of aging, it most definitely challenges your palate and still has another 6 – 8 years to evolve into what the winemaker envisioned.

When I see ratings of 90 to 93 pts, I wonder if we are tasting the same wine, or am I biased? I’ve tasted several vintages, and they have never disappointed. I was fortunate enough to spend an afternoon with the winemaker 6 or 7 years ago. Amazing experience.

If you’ve tasted this wine or come across it, let me know what you think.

Food pairings should include red meat cooked your favorite way, but this wine also cries out for vegetarian options, including Mushroom Ragù with Polenta, Roasted Root Vegetables with Red Wine sauce, and Truffle Risotto.

Scaia Rosso 2022

Q: What do four brothers do when they inherit 50 acres of vineyards in the eastern section of Valpolicella from their father?

A: Buy 75 more acres and start a winery, of course.

They released their first wine in 1995 under the Tenuta Sant’Antonio label before launching a new project in 2006 under the Scaia label. If you are wondering about the name, it refers to the type of soil in the vineyards- a chalky, granular soil that falls apart easily. Scaia is a Veronese dialect word for “crumbs” and imparts higher acidity and bolder fruit character to the wine.

If you are looking for an Italian Red to drink in Spring and Summer, this could be the wine you’re looking for. I reviewed the 2021 vintage last year, and this vintage is brighter and fresher.  

This is 100% Corvina, and like the 2021 vintage, it is still medium-bodied and easy to drink, but displays more dark fruits and slightly less herbal notes than 2021.

Enticing aromas of bright cherries, raspberries, and pomegranate.

The mouthfeel has a friendly, approachable, easy-drinking attitude with interwoven layers of ripe cherries, strawberries, and raspberries, with secondary notes of red plums, blackberries, and pomegranate, with some nice length on the finish. 

Just enough acidity to make it interesting and the 13% Alc. makes it way too easy to drink.

This is an ideal wine for midweek pizza or a bowl of pasta with some crusty Italian loaf.

Pairings should include Italian- pasta and pizza with red meat and chicken. I can also see this being enjoyed at Thanksgiving with Turkey, Ham, and Pork.

This is meant to be drunk in its youth, but I would be interested to see where it will be in a few years. It has already aged for 4 years.

Roc de l’Abbaye Sauvignon Blanc 2023- an absolute delight to drink.

The winery is located in Saint-Satur, a village in the heart of Sancerre, and is known for its Abbey and its Siles (flint) soil, which contributes wonderful minerality and tension in the wines. The grapes are sourced from the Oisly vineyards, located at the foot of the ‘Clos du Roc’, and named after the abbey. The Abbey of Saint-Satur has played an influential role in the region’s winemaking, dating back to 1034.

Appealing aromas of pears, white peach, and a hint of herbs dominate the nose.

The palate is fresh, clean, and mouthwatering with lively acidity and all the minerality you come to expect from Loire Valley Sav Blanc. Pleasing layers of white peach, guava, and nectarine dominate with secondary notes of lime zest, pears, apricot, and a vegetal note that lingers on the lengthy finish.

Impressive balance and integration for a three-year-old wine, with some Loire Valley restraint and elegance thrown in for good measure.

Wonderful tension and minerality are on full display, no doubt from the Silex flint, clay, and limestone soils in the vineyard these grapes are sourced from.

This just might be your new favorite white wine this summer.

Food pairings should include Risotto with Asparagus, Salads with spinach, lighter seafoods with herbs, and Lemon Chicken with capers. You might want to consider basil pesto pasta, lemongrass chicken, Vietnamese spring rolls, or Peruvian cilantro chicken soup. Vegetarians should consider fried zucchini blossoms, and Spring vegetable risotto.

Herbs are the central catalyst, and of course, asparagus.

Argiolas Costera Cannonau di Sardegna 2022

This is a blend of 90% Cannonau (Grenache), 5% Bovale Sardo, and 5% Carignano.

The Cannonau contributes ripe red fruits and smoothness, the Bovale Sardo adds structure, and Carignano builds on color and savory tension.

Argiolas is considered the island’s leading winery producing quality driven wines, dating back to 1938. Their ‘Costera’ vineyard covers 88 acres and sits on calcareous clay‑loam soils, at an elevation of 725 ft.

Enticing aromas of strawberries and dark cherries dominate the nose.

The palate is broader with layers of dark cherry liqueur, ripe strawberries, and vanilla/oak with secondary notes of blackberries, herbs, and spices, framed by rounded, polished tannins, firm energetic acidity, and impressive balance. There is an engaging sweetness at its core that adds to the overall balance and appeal.

This has another 5 – 7 years of aging before revealing its true self.

Food pairings should include Grilled ribeye or New York strip, Herb‑marinated pork shoulder or chops, Bolognese pasta, Sausage and mushroom risotto, and Pizza with spicy salami or roasted vegetables.