Have two of these but haven't opened any. Anyone with notes? How long will this last with proper storage?

Wow, What a coincidence! I met the winemaker, Steve about a month ago on a visit here. He just sent me three of his reds and I'm opening one of them tonight. Will let you know. However, did not get the chard.

my mind not only wanders, it sometimes leaves completely

Had a 96 last year, still nice, losing some acidity but gaining secondary flavors. Hold for 6-12 months, then drink one to gauge it a bit. Hold the other for a while longer.

Lakersguy,

Double coincidence!! I just happen to have opened one of these tonight and am sipping as I write this.

Clean light yellow color. The wine sheets rather than leggy. Lovely intense nose of tangerine, honeysuckle and butter. This is a very rich glyceriny chardonnay with a strong mineral backbone and lots of fruits including apricots, orange and coconut. Hazelnut and honey round out this wine. Almost Yquem-like without the sweetness. The oak is in there but is is melded beautifully with the other components. There is a touch of heat on the extraordinarily long finish. But what do you expect at 15.9%? 95+

Ciao

Enoselsa

"The early bird may get the worm, but the second mouse gets the cheese"

I've been eyeing my mixed 6 pack of the B-C chards lately. I guess I should try one.

Thanks for the tasting notes. I'll wait until late this summer before opening my first one.

Has anyone tried the 2000 BC Mount Carmel chard? I have two of them but havn't opened them yet. I'm not as familiar with chards or with Brewer Clifton in general. Bought these two on recommendations.

So last night I opened the second lable of Brewer-Clifton, Palmina. I chose the 76%Sangio/24%Merlot blend 2001 Alisos. I was unfamiliar with both lables until I met the winemaker.He sent me a Barbera and another sangio blend. The alchohol was at 14.7. I would be fair to say I don't think this wine is ready to drink. I beleive it will integrate a bit more with bottle age. Right now it's just HOT. I barely was able to get fruit out of the nose. However, Washington has some hot wines too, and in the experience I've had, some of them do come around and integrate. I think Palmina has that potential.I noticed a nice use of not overoaking. I look forward to the Barbera, but will wait at least 6 months.

my mind not only wanders, it sometimes leaves completely

Uhh, I think Steve would get pissed if you called his label "a second"..... These are in fact very, very nice wines that feature off-beat varietals ( well, in the USA, anyhow....). Really good stuff, and highly recommended.

GMT, I didn't mean "second" as a lesser wine. I ment second as another wine label.

my mind not only wanders, it sometimes leaves completely

I stand corrected.