Napa hotel patio wines - 2010 Coche-Dury Auxey-Duresses - yeesh - didn039;t know I was drinking ripe candied napa pinot. Stick to whites is always the rule with coche. 2008 Roulot Les Meix Chavaux - started a touch nutty but with a hour of airit focuses tightly in and explodes with a concentrated fruit blast of dense yellow fruit, spine-tingling acidity and mouth coating extract. Delicious spot right now.
Inside the anatomy of wine shots from investigative journalist extraordinaire @baxter with my faithful Pikachu by my side. two wines - one great - one pox039;d. 2000 Dauvissat Preuses - DOA - not surprised. Generally, I keep away from that whole period of Dauvissat. "Oh but it039;s a 21 year old wine, that039;s not premox that039;s just oxidization" - go away. It was probably dead 14 years ago already. 2005 Pierre Yves Colin Morey Charmes - PYCM slayed 2005 in the sense they were able to take the ripest of the vintage and form it into a delicious drink despite the vintage. The "old school" style of PYCM where there039;s more mint and soft acid than reduction. The Charmes is certainly a big wine - it has ample ripeness and the mouthfeel is sappy and wide but the softness of the acidity really mellows the wine and gives it a beautiful lush mouthfeel. Thanks @evan12
Decided to take the newly released 2015 Clos Rougeard Breze for a dip. In a world of natural chenin blanc with intense acidity and citrus fruit - Clos Rougeard has stuck to its more old school dry chenin leaning. I was quite surprised by how approachable the wine was right now. I’ve always found the Breze quite dense and waxy on release but the 2015 was a steely, yellow fruit driven and pure on the palate. There’s a saline and mineral on the finish that drives the taste bud bump. Fragrance of white lily petals, smoke, and citrus on the nose. The wine just smelled and tasted like the perfect companion to a summer pizza pool party at @mortenbagai pad.
Instagram039;s greatest food critic @kdle2 was in town and we finally got a chance to hang out and crack corks and fork pancakes. He and his family took the drive out from their hotel in West LA and came to the valley of San Gabriel. He offered up a 2015 Raveneau Vaillon so I thought it039;d be fun to try another 2015 next to it. You know- when 2015 first came out I wasn039;t so sure about it. It felt really ripe and heavy. It was a pretty structured and big vintage so I thought it might be more akin to 2005 white burgundy than anything else. I didn039;t really buy much other than what I had to. But something in the last year or so have really turned these wines around. Most of the wines I039;ve had have been really elegant and weightless. Both the wines we had were so seamless and crushable. Just kept sipping away. The 2015 Jean Marc Roulot Les Vireuils was chaming and well balanced, almost weightless in its white fruit. There039;s a soft line of acidity that sparkles on the finish but it never felt intense on the wine. Just everything seemed really in place and effortless. Beautiful wine. The 2015 Raveneau Vaillons had that same weightlessness but a more aggressive yellow citrus fruit push on the mid palate. Felt like it was softly dancing on the tongue but would occasionally do a fast zip across and you feel that energy hit for a moment. Integrated acidity and salinity that help bring life to the mouthfeel on the wine.
This 2011 Arnaud Ente Meursault Clos des Ambres physically fell apart when the cork was pulled (please note the missing chunk at the top). Haven039;t seen that before. Fortunately the wine had no issues. Absolute zinger that 11 Arnaud Ente is. The vintage is totally in the zone for em - focused energy beams like prime Cyclops of X-Men. Loads of citrus fruit blasting down the chute. As intense as the profile is, everything feels pure which makes it so gulpable. Delicious!
We were at @the_charteroak and perusing the wine list - didn039;t really see anything we wanted so we asked @aaron_lbenjamin if they had anything that wasn039;t on the list. After a couple choices he presented us a chance to try the newly released 2018 Mugneret Gibourg Clos Vougeot - we jumped on that ASAP. One of my favorite producers and as the number of wines I get offered dwindles each vintage, I try to taste it as often as I can when opportunities present itself. I really love how their wines express the vineyard but the house style as well. The Clos Vougeot is an absolutely MASSIVE beast. It is concentrated and all-encompassing on the palate - it039;s a dark mass of black fruit and spice but somehow there039;s an acid pulse at its heart that keeps the wine fresh. I have trouble putting into words how large scale this wine is - it039;s like a hand covering my face and wrapping its fingers around my face and not letting go. It039;s obviously incredibly primary due to its intensity but my god it039;s unbelievable how much material there is in the wine. This wine is gonna be one to follow for decades.
When you got that crooner in the back - things be getting moody. PERFECTO bottle of 1988 Jamet Cote Rotie. My man was singing the blues but we were happy as clams at our table. Been a few years since I039;ve opened one - I remember it being fairly burly so I039;ve generally held off. But I039;m glad I opened this one as it was incredible. Decanted for sediment and poured back into the bottle - consumed roughly 4 hours later. The nose was fully mature - brambly dark red fruit, tones of savory peppery goodness, damp earth and forest all put together in a alluring aroma. The palate was elegant and filled with sweet fruit and soft acidity. Classic Jamet herbacious/fruit profile that went long into the finish. Bought this less than four years ago for a quarter of what it039;s trading for now. That Jamet explosion O_O. Felt like in 2017-2018 you could really get into some back vintages of Jamet for very affordable pricing compared to the other legends of N. Rhone, but now it039;s really caught up. But deservably so.
OK. STOP THE PRESS. HOLD YO HORSES. MORE EUPHEMISMS. WINE SO GOOD I NEEDED TO PUT IT DOWN IN DUJAC RHYMES. ONE OF THE BEST YOUNG RED BURGUNDY I HAVE CONSUMED. I WAS GONNA PUT IT DOWN IN AUDIO SO YOU CAN HEAR MY LYRICAL FLOW BUT THIS IS THE BEST YOU GONNA GET Got together with the crew for a @drinkdujac meeting. Here we got that single barrel Dujac greeting. Wine so rare it makes Hova’s eye pop. Grand cru elegance from Romanee Saint Vivant. The wine so sweet with the tiniest berries - you’ll swear they got that label from Harry’s berries. Acidity so plush so bright so clean. Mouthfeel so fire feels like your palate in a dream. The detail is fine and flavor is long - Denzel gonna scream he finally found King Kong. My boy @maxkogod brought that dujac hit - @kogodwinemerchant those dudes my clique. I hope one day to be blessed like Khalid - cause I wanna tick another one and not calories. oh 96 Dujac Bonnes Mares was a bit oxidized. No go. RIP poor storage.
Trio of white burgundy deep in the beaches of Laguna - where masks are shunned and spray tans a plenty. 1978 Maison Leroy Meursault 1er Charmes - my wine of the night but also a wine I have trouble comparing to anything else. The nose is FULL ON butterscotch, popcorn, mushroom and baked apple that shows long aged white burgundy on the nose with great warmth and aged aroma but the palate was an absolute BANGER of energy - I was shocked by the dichotomy between the nose and the palate. It was full on lemon, acid, zip and length. With about a hour of air it started to tamper down in the acidity and the fruit started to sweeten and round out where it got closer to a 40 year old chardonnay but absolute width and complexity on the wine was unparalled. Just a wow level wine. Thanks @gary.faust 2007 Coche Dury Cailleret 1er - blinded - I was thinking 2017? It was so youthful and zippy. Filled with citrus fruit, acidity, zest that was ultra focused and long on the finish. The nose was a mild flint but more citrus oil and white flowers that didn039;t make me think coche. It was delicious and we finished it within 5-6 minutes before it was revealed. I039;m guessing if we gave it more time, it would have rounded out even more but I do love 07 from Coche. 2006 Ramonet Montrachet - not sure what it is with 05 and 06 Ramonet Montrachet but the oak on these wines is massive. It039;s really tough to get past the oak, even with hours in the decanter the oak just sits there as the most obvious part of the wine. It039;s a monstrous wine - palate saturating and there039;s clearly lots of material behind it and doesn039;t show like a 2006 but the oak needs to integrate and I have no clue when that039;ll be. The surrounding vintages outside of 05/06 don039;t seem to have this problem. Thanks for the Coche/Ramonet NoIgMover
2017 Domaine Bizot Vosne Romanee - cult darling of the natural/asia (ha) crowd. 100% new oak on all wines, no sulfur. Aromatically GORGEOUS wine - it039;s incredibly aromatic, filled with spice, bright red cherries, rose petals galore. it039;s almost juicy on the nose in a palate sense but purely olofactory glands. Palate is far from ready to drink despite it being in a decanter for hours - oak shows aggressive for the first couple hours, fruit has purity but it never really gives pleasure like so many other 17s are right now.
Inaugural vintage of Dujac Malconsort - 2005. Had this 7 odd years ago thanks to @kami5 when we did a wine dinner with @highlandparkbrewery - but haven039;t had a chance to try it again, it was rather subdued then but this 2005 has really opened up from tits shell. Really opulent and generous in its fruit, the texture is seamless with elegance that guides all the primary nature into a long finish. Boy does it have a lot going on in it as it feels like there039;s still plenty in the reserve. Also love the vosne spice that runs rampant in this wine. thanks @mikelikeswine
2004 Krug Clos du Mesnil - Ah Krug039;s blanc de blanc - a tour de force of a chardonnay - the 2004 is an energetic whirlwind of a champagne. It039;s young but it039;s very presentable and delicious despite the material that still needs to unfurl. The electricity on this wine is bristling through high wire cables - everything is showing in abundance, fruit, acid, texture, power etc etc. I039;ve had it a few times since release and I don039;t think it039;s yet to even budge from its youthful exuberance, but that039;s not necessarily a bad thing thanks @bigburgenergy