@billhike posted:

An interesting poll for the Torontonians would be which they hate more - Shiraz or modern CdP. 

So much hate these days..,,

2019 Anne Amie Rose of Pinot Noir, Williamette Valley, Saignee method. Delicious and a great pairing with summer pasta salad.

@mangiare posted:

i opened one of these recently and found it quite boring all things considering. 

That was my second bottle and it wasn't as good as the first one back in 2018. I've had some bottles with 10 years of age and they were very good. Not sure why I opened this one so soon now that I think about it.

Do you like its big brother, the Oreno?

In the recent past:

2018 Angiolino Maule Masieri

2018 Karim Vionnent Chiroubles 'Vin de Kav'

2019 G.D. Vajra rosabella

2016 Thymiopoulos Xinomavro Young Vines

2017 Paris Wine Co. Les Atheletes du Vin Pinot Noir

 

2015 Cantele Salice Salentino Riserva. This was a great find a few months back after tasting at a LWS. Once I had the one I bought at home and remembered it cost a ridiculous $10, I ordered 8 more.

Did a virtual tasting while we were up in Napa with our friend who owns the Heron House in Yountville.  It's a new tasting room/coop with some small family owned wineries.  They delivered the wines to our house and then we did a zoom call for the tasting. Hope they make it through these times...great concept and fun wines that I wouldn't usually get to taste while up in Napa:

2018 Zeitgeist Trousseau Gris

2016 Steltzner Stags Leap Sangiovese

2018 Myriad Sangiacomo Vineyard Syrah

2016 Switchback Ridge Merlot

2017 Hobel Cabernet The Arris

Obviously a biased opinion since I know the proprietor, but the virtual tasting was actually pretty fun. The wines were great, and it was the first time I tasted the Zeitgeist, Switchback Ridge, and the Hobel.  Switchback Ridge was probably the the group favorite. That, along with the Zeitgeist, is something I'll definitely be looking into in the future.  If you've had and enjoyed Mike Smith wines before, you'd love the Steltzner Sangiovese (unabashedly Napa).  The Hobel was tight and definitely tasted better on day 2 than after only a couple of hours of being open when initially tasted.  It's a TRB wine, and definitely had the stuffing, but was for sure something that needs a bit of time.  

 

@steve8 posted:

That was my second bottle and it wasn't as good as the first one back in 2018. I've had some bottles with 10 years of age and they were very good. Not sure why I opened this one so soon now that I think about it.

Do you like its big brother, the Oreno?

Mine were purchased with the intention of drinking them in or around 2025 but unfortunately they became a covid casualty. 

Yes, I'm an Oreno fan but for those I'll definitely wait 15+ years. Have had a few '01s in the past year that were good. 

2017 Francois Lumpp A Vigne Rouge (1er Cru Givry)

Excellent value open-for-business (though may improve a bit) red Burgundy.  Perfect pairing with herbed pork roast.

2016 Quivet pellet vineyard (Napa valley Cabernet Sauvignon) 


It's been in the decanter for 2+ hours and still has the overwhelming nose of strong cultured butter. The French type which neophytes would say is rancid butter but those who understand salivate at while looking for a baguette. Huge fruit, the definition of a velvet glove, just not sure there is an iron fist inside it...

2012 Le Jardin D'Edouard, Muscadet Sevre et Maine, Chateau Thébaud

I should have bought more of this. Really enjoyed this and the previous bottle a year ago. I think it's my first experience with cru Muscadet Sevre et Maine which has been aged on lees. Definitely more body than the "regular" versions.

 

1988 Mildara Coonawarra Hermitage

(Blend of 85% syrah and 15% cabernet sauvignon)  Fill level was high neck and cork showed no seepage.  Wine was light ruby with no sign of its age.  Aroma is floral with a mild undertone of barnyard that quickly blew off.  Nice fruit flavour with notable red fruit, savoury spicing and mint.  Light body and elegant.

2007 Quilceda Creek Red Wine - I’ve been enjoying the last couple of bottles.  It’s taken some time, but the tannin have finally integrated with the fruit and oak.  

@otw posted:

1988 Mildara Coonawarra Hermitage

(Blend of 85% syrah and 15% cabernet sauvignon)  Fill level was high neck and cork showed no seepage.  Wine was light ruby with no sign of its age.  Aroma is floral with a mild undertone of barnyard that quickly blew off.  Nice fruit flavour with notable red fruit, savoury spicing and mint.  Light body and elegant.

Nice to see a note on an older Australian wine.  Where did you find this?

@steve8 posted:

Recently

2018 Domaine La Suffrene, Bandol, Rosé (corked)

2017 Thorne & Daughters, Chenin Blanc, Cat's Cradle

2007 Petrolo, IGT, Galatrona

2018 Markus Huber, Gruner Veltliner, Obere Steigen

2015 Sette Ponti, IGT, Crognolo

2018 Susana Balbo, Torrontes, Signature

2016 Vincent Careme, Vouvray, Brut

2016 DeMorgenzon, Maestro White

Yes but what did you open with dinner?

2011 Chateau de Saint Cosme, Gigondas

Excellent stuff. Drink or hold. I'll be doing the latter with my other 2 bottles.

@steve8 posted:

2011 Chateau de Saint Cosme, Gigondas

Excellent stuff. Drink or hold. I'll be doing the latter with my other 2 bottles.

Thanks for the check-in. I also own three; time to fire one up.

@steve8 posted:

How was this? I have a single bottle which tempts me regularly when in need of a tempranillo.

Ya im curious too.  Does thr sweet oak mellow out?

@Bytown Rick posted:

Nice to see a note on an older Australian wine.  Where did you find this?

I've had it in my cellar since release at the LCBO.  That's the last Aussie from the 80's but I've still got a lot from the 90's.

@otw posted:

I've had it in my cellar since release at the LCBO.  That's the last Aussie from the 80's but I've still got a lot from the 90's.

That explains it.  Most of ours were also bought on release, with some back-fill.  But we need to do a bit of thinning out.

@steve8 posted:

How was this? I have a single bottle which tempts me regularly when in need of a tempranillo.

I missed this earlier. 
The toasty oak is still there but ready to drink. Surprised to say this but don't see much benefit to holding for the longer term. 
Worked well with pork ribs. 

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