Post your weekend tasting notes here!

2009 CARM Douro Rose.

Strawberry nose, soft acidity cherry cranberry.Thought finish was a tad lacking but went very well with pork rilette.

Alvear Amontillado, Montilla Sp.

Tasted at last nights downtown tasting. Nose and palate were complete opposites! Dry nutty nose but I thought too sweet on the finish and lacked acidity. I was surprised however how well it sold, a few sherry newbies there. Never been a big sherry fan.

Rosso Conero Sassi Neri 2003 – Fattoria Le Terazze – Alc.14% made from the Montepulciano grape and at that time the estate’s top Rosso Conero. A bottle two or three years ago seemed to be darkening and drying out but the last one was much better and this one the best. Quite full bodied with plenty of dark and not quite jammy fruit, rose petal notes together with leathery and liquorice tangs and firm tannic structure, it also showed a juicy brightness in its acidity with touch of elegant varnish; 16/20+++.

CDRV Cairanne Réserve des Seigneurs 2010 – Oratoire St.Martin, François & Frédéric Alary – Alc.14.5% - (€13), made from Grenache 60%, Mourvèdre 30% and Syrah 10%, is this estate’s basic Cairanne and has for many year’s been one of my stand-bys. Colour was a vigorous deep red, body was full and there was plenty of red and dark fruit, pepper, spice and leather together with lively acidity and quite firm tannins. At present I prefer the fruitier but less full and structured 2010s like Réméjeanne’s CDR Chèvrefeuilles, but this one will undoubtedly gain from some short/medium term ageing; potentially 16/20.

IGT Puglia Antica Enotria - Nero di Troia - 2008 – Azienda Agricola Di Tuccio Raffaele – Alc.13.5% - (c.€9), from organically grown grapes. This was a very nice tipple with medium/full body, attractive red fruit, abundant spices, hints of orange peel and surprisingly lively acidity for that latitude; 15.5/20.

Valdeorras - Louro do Bolo - Godello lias finas - 2010 – Rafael Palacios – Alc.13.5% 2011 (€15), from Godello 92%, Treixadura 8% and used barrel aged for 6 months, is a quite rich and round Chardonnay substitute with creamy white fruit, a caressing texture, attractive minerality, good acidity and backbone; 16/20++.

Scharzhofberger Kabinett – 6 – 1994 – Egon Müller – Alc.8% was richer and less steely and crisp than I was expecting (vintage effect?) and showed complex white fruit and fine length enlivened by spice, mineral and petrol touches and by lively moreish acidity. There was however a faint mustiness on some sips at mid-palate which tempered my enthusiasm; was this due to incipient breaking up, a pairing clash or faint subliminal TCA? Hardly 16/20.

Jasnières Les Rosiers 2007 – Domaine de la Bellivière, Éric Nicolas – Alc.13.5%
About a year ago, I wrote this about its elder brother Jasnières Les Rosiers 2002 – This was a lovely example of dry Loire chenin, which revealed new facets as the wine aired and warmed. Colour was medium/deep yellow. The nose was expressive with mineral and white fruit (e.g.peach) to the fore and a distant background of wax, spice and quince. The palate was subjectively dry, superbly focussed, long, medium/light bodied and aromatically expressive with moreish crisp acidity, perhaps a touch of RS (6g/l), lively fruit and minerals, a generously burnished and honeyed undertow, which is more frequent in demi-sec than dry, and a saline hint giving structure to the finish. Lovely; 17/20++

This 2007 was very similar but somewhat fuller and more primary in its fruit with at present more obvious RS and even crisper acidity. Some of the complexity, e.g. the honeyed notes, has yet to develop but in compensation there was a vibrancy and focus which I don’t recall on the older wine; also 17/20++

I started the weekend finishing off open bottles of 2002 Ridge Lytton Springs and 2008 COLUMBIA CREST H3 (Horse Heaven Hills) MERLOT. I posted on the Ridge Zinfandel blend. The H3 Merlot was a fun, fresh, fruity vibrant Merlot without a lot of depth--could be a good choice for a party or picinic wine or for extended family dinner with non-wine-geeks. It's a favorite of the owner of one of the local wine and beer shops.

At Sunday brunch today at Hilltop House I had a glass of Four Vines "Naked" Chardonnay. Pleasant match to the macaroni and cheese and shrimp and grits that were part of the buffet brunch,
After the meal, I splurged on a tasting of TAYLOR FLADGATE 20-YEAR-OLD TAWNY PORT ($15 for the tasting). It's not that often that I get to sample 20-year old Ports.
Deep amber color. More nuts than prunes on the nose. Viscous. Some dried apricot, prune, and nuts on the flavors. (After reading a posting about this wine on another forum I agree with the contributor that dates are more prominent than nuts or dried apricot.) Finish carries a lifted note. It starts out "saturated" and ends "light on its feet." Wood or barrel influences are harmonious with the fruit. Warming, not burning, from the alcohol. Quite mellow. I had it after my meal but it would pair nicely with creme brulee, pecan pie, or even the pecan French toast which was my favorite dish of the brunch. Normally I like Niepoort, Cockburn or Symington tawny ports better than Taylor Fladgate but this one seemed special! I will probably buy a bottle (at $49.99) mid-March when I visit Raleigh.

JC, thanks for the tip on dates, prunes etc.
Real nice selection there Tim. Must make some room in the cellar eh...when in-house PO is out and about!

WTN: 2007 Bodegas Carchelo Vedre Monastrell Syrah Tempranillo, Jumilla Sp.

Big bold red from a winery I have had trouble searching for. Young vines, guess a new set-up?
Medium depth of color with a bright cherry rim. Lots of black fruits, spice but needs some time still. Went very well with chicken liver pate. $25 Cdn.
Anyone care to remember those old rustic Jumilla wines of 15/20 yrs ago?


**** edit, I`ll be darned. Guess what I just found....>

http://www.thewinedoctor.com/tastingsfo ... 0102.shtml

Funny weekend, only one wine (although I had some nice beers last night: Sierra Nevada's Celebration Ale and Big Foot).
2008 Luna Berberide Mencia, Finca la Cuesta, D.O. Bierzo (Spain):
Single vineyard Mencia from 60+ year old vines, 12 months in French oak, bottled unfiltered. Quite dark maroonish, a bit cloudy. Not much going on aromatically, maybe a little ink? Dusty black cherry, a bit earthy, ripe tannins, not very acidic, nicely balanced but a bit short. A quiet, polite wine. $17, 14% abv (but not really showing it).

WTN: 2010 Joh. Haart Piesporter Goldtropfchen Riesling, MSR.

Served at last weeks tasting downtown where participants were trying to match wine and food ideas...."Wine and Charcuterie".
Medium-straw color, quite sweet, I thought it overpowered most of the food offered. Tangerine, apple, long finish.
Here is the problem that many are discussing on various forums, the wine is way too sweet so those not familiar with Germany, are going to disappointed if they prefer a drier style. Get my drift?

WTN: 2010 Joh. Haart Piesporter Goldtropfchen Riesling, MSR.

Served at last weeks tasting downtown where participants were trying to match wine and food ideas...."Wine and Charcuterie".
Medium-straw color, quite sweet, I thought it overpowered most of the food offered. Tangerine, apple, long finish.
Here is the problem that many are discussing on various forums, the wine is way too sweet so those not familiar with Germany, are going to disappointed if they prefer a drier style. Get my drift?

You don't mention a prädikat category, Bob, so I presume that this wine was a QbA. I suppose that without specific guidance, such as the presence of the words trocken or halbtrocken, one would expect the wine to be rather sweet though with plenty of acidity.

BTW Joh. Haart is a new one for me. It is rather confusing because Reinhold Haart is an excellent and highly recommendable estate which I have visited two and three times.

Correct Tim. I was trying to point out the confusion regarding the sweetness level of some German wines. I feel sure that a trocken would have been a better match, indeed introduce the folks to a trocken so they can see the difference. Might change a few opinions eh.

Correct Tim. I was trying to point out the confusion regarding the sweetness level of some German wines. I feel sure that a trocken would have been a better match, indeed introduce the folks to a trocken so they can see the difference. Might change a few opinions eh.

Are trockens imported into Alberta, Bob? They are quite difficult to find in most places outside Germany (all mine were bought there). I think some are now being imported by the USA East Coast merchants but they are still rare in the UK and almost non existing here in Belgium, in spite of the proximity.

BTW the definition "trocken" allows up to 9g/l RS against 7g/l of acidity.

WTN: 2010 Joh. Haart Piesporter Goldtropfchen Riesling, MSR. the wine is way too sweet so those not familiar with Germany, are going to disappointed if they prefer a drier style. Get my drift?

What is your drift?

One could just as easily say that Grosset Polish Hill is way too dry so those not familiar with Australia are going to be disappointed if they prefer a style with more residual sugar.

Correct Tim. I was trying to point out the confusion regarding the sweetness level of some German wines. I feel sure that a trocken would have been a better match, indeed introduce the folks to a trocken so they can see the difference. Might change a few opinions eh.

Are trockens imported into Alberta, Bob? They are quite difficult to find in most places outside Germany (all mine were bought there). I think some are now being imported by the USA East Coast merchants but they are still rare in the UK and almost non existing here in Belgium, in spite of the proximity.

BTW the definition "trocken" allows up to 9g/l RS against 7g/l of acidity.

Seeing more Tim, at least downtown. I should open one for scientific research!

Rahsaan, good point so brings me back to starters. Riesling is mis-understood by some. Is it dry or is it sweet? There lies the perception by many who are not sure which one will appeal.

Riesling is mis-understood by some. Is it dry or is it sweet? There lies the perception by many who are not sure which one will appeal.

Bob, isn't it rather naive for a consumer to expect any grape variety, particularly white, to be consistently dry, sweet or medium? One of the beauties of Riesling (and Chenin too) is that it can be wear any level of sweetness with grace and those from more northerly sites like the MSR are enlivened by superbly crisp and mouth-watering acidity. Most Chardonnay nowadays (Chablis being an outstanding exception) is slightly sweet and many are cloying; very sweet Chards exist but I have never had one which I really liked.

People should not be put off by needing guidance on sweetness/dryness when choosing Riesling and, as you know, it is one my recurring rants that too few producers provide that guidance.

Rosso Conero Sassi Neri 2003 – Fattoria Le Terazze – Alc.14% made from the Montepulciano grape and at that time the estate’s top Rosso Conero. A bottle two or three years ago seemed to be darkening and drying out but the last one was much better and this one the best. Quite full bodied with plenty of dark and not quite jammy fruit, rose petal notes together with leathery and liquorice tangs and firm tannic structure, it also showed a juicy brightness in its acidity with touch of elegant varnish; 16/20+++.

Hi Tim -

Thank you for the great notes. Anyway, I had this wine last year, and really enjoyed it then.

WTN: 2010 Joh. Haart Piesporter Goldtropfchen Riesling, MSR.

BTW Joh. Haart is a new one for me. It is rather confusing because Reinhold Haart is an excellent and highly recommendable estate which I have visited two and three times.

You can find some information here

http://www.wein-plus.com/german_guide/W ... t_533.html

Best

Winfried