2009 Edmunds ST. John, Rocks and Gravel:
13.8% alcohol; 50% syrah, 42% grenache, 8% mourvèdre; we took this to a local restaurant and when our waitperson opened it she exclaimed ‘my god this smells good!’
It does indeed, having emerged from its on-release shell to become a compact wine of finesse and latent energy with a terrific nose. There is still that firm inner core of stone but everything around it (and there is plenty) is open and sociable. Delicious with chicken burritos.
1999 Belle Pente, Pinot Noir Wahle Vnyd.:
13.8% alcohol; immense VA with a cough syrup flavor profile; something is badly wrong here. I normally would not report on a flawed bottle but, in this case, since I have had this bottle on several past occasions (and it was good), I offer this comment to prompt others who may have it the cellar, to try it soon. I suspect that some bad critter(s) got in here and if that is even in part due to aging the wine, now is the time to try your bottles.
2005 Alain Michaud, Brouilly Prestige de Vieilles Vignes:
13.8% alcohol; closed nose with barely a hint of fruit; much better in the mouth but still somewhat closed; satin texture, old vine fruit and excellent length. May need a decade but still tastes good now, especially with assorted cheeses.
1999 Produttori del Barbaresco, Barbaresco:
13.5% alcohol; roses and dusty fruit scents; young on the palate and not completely integrated but the flavors are pretty yummy and the overall impression is that of nebbiolo, if not Barbaresco. Not showing me enough (yet) so that I would search it out but one I was pleased to drink along side a pasta dish that had sausage, peppers, fire-roasted tomatoes and mushrooms in it.
2009 Triennes, Rosé:
13% alcohol, about $10, a joint venture between DRC and Dujac, mostly cinsault; pale salmon color; lovely fresh nose of fruit and mineral; the same in the mouth where, as it warms, the mineral becomes more prominent and the fruit gets deeper, bone-dry; medium finish. A fine rosé and charming accompaniment to a big salad with crusty bread.
(After tasting this twice, I bought several cases.)
Best, Jim