2010 Commanderie de la Bargemone, Rosé:
12.5% alcohol from Provence; pale salmon color; wild strawberry and mineral nose; full flavored red fruit with bright acids, bone-dry, intense and well balanced; quite long. As good a rosé as I have had this year and available here for about $15, full retail. Diane made an angel hair pasta with chicken, broccoli, and lemon and this wine was perfect; and, excellent by itself, too.
2001 Bouchard Père, Volnay Caillerets Cuvée Carnot:
13.5% alcohol; this has finally come into some kind of balance; the overwhelming oak is now just wood tannin and, while it still deadens the fruit somewhat, the wine is now more about savory then fruit anyway so its effects are less noticeable; sous bois to burn, a bit dusty but not drying, fairly expressive nose and flavor profile with a medium length, non-drying finish. I would never have thought this could get past its wood treatment but is has. With assorted cheese, it got even better.
2006 Fillaboa, Albariño Monte Alta:
12.5% alcohol; golden color; powerful aromas of spiced pear, resin, and mineral; mouth-filling with flavors that follow the nose, some complexity, a smooth texture, bright acidity, excellent concentration and a long finish. As impressive as any Do Ferreiro, Cepas Vellas, and even better balanced. Memorable with saffron risotto.
2007 Ryme, Aglianico:
14.7% alcohol; imagine if Quintarelli made aglianico; a massive wine with huge tannins, somewhat volatile, an explosive nose and immense complexity; smells of figs, mulberries, unsweetened chocolate, earth and spice; tastes similar with mouth-coating tannins and staggering intensity. This requires rare steak, osso bucco or something fatty and is overwhelming if tasted alone.
Not for the faint of heart; an almost savage wine.
N/V Marques de Monistrol, Cava Brut Selección Especial:
11.5% alcohol; pale with a medium strong bead; scents of spice and white fruit; similar flavors that are clean and crisp, bone-dry; refreshing finish. About $10 , full retail. With salad Niçoise, perfect.
I always keep a case of this on hand.
Best, Jim
