These are quick, truncated notes from memory.
NV Veuve Cliquot Brut (Champagne) -- toasty, full-bodied, intense and bone dry. Nice balance.
2004 Domaine Bott-Geyl "Pinot d'Alsace" -- a blend of 35% Pinot Blanc, 35% Pinot Auxerrois, 20% Pinot Gris, and 10% Pinot Noir. It was very nice, and I think it was around $14. Fragrance of orange skins and peach, lots of fruit and mineral flavors. Crisp and dry.
2000 Domaine Pavillon-Mercurol Crozes-Hermitage -- when last tasted a year or so ago, this was still holding beautifully. This bottle was over the hill, however, with the fruit drying up.
2003 Las Rocas Vinas Viejas GARNACHA (Calatayud, Spain) -- much leaner and more astringent than the excellent 2001 version I previously reviewed.
2004 Rosenblum Monte Rosso Vineyard ZINFANDEL Reserve -- I saved the best for last. This was a wonderful, powerful Zin. Huge aromas of port-like fruit and lots of oak spice and pepper. Rich, powerful, ripe, minerally flavors. Massive body, yet still retained elegance.
NV Veuve Cliquot Brut (Champagne) -- toasty, full-bodied, intense and bone dry. Nice balance.
2004 Domaine Bott-Geyl "Pinot d'Alsace" -- a blend of 35% Pinot Blanc, 35% Pinot Auxerrois, 20% Pinot Gris, and 10% Pinot Noir. It was very nice, and I think it was around $14. Fragrance of orange skins and peach, lots of fruit and mineral flavors. Crisp and dry.
2000 Domaine Pavillon-Mercurol Crozes-Hermitage -- when last tasted a year or so ago, this was still holding beautifully. This bottle was over the hill, however, with the fruit drying up.
2003 Las Rocas Vinas Viejas GARNACHA (Calatayud, Spain) -- much leaner and more astringent than the excellent 2001 version I previously reviewed.
2004 Rosenblum Monte Rosso Vineyard ZINFANDEL Reserve -- I saved the best for last. This was a wonderful, powerful Zin. Huge aromas of port-like fruit and lots of oak spice and pepper. Rich, powerful, ripe, minerally flavors. Massive body, yet still retained elegance.
1 comment:
Tom...
Sorry to do this this way but I don't have an email address for you.
Could you email me, I wanted to talk to you about something. I can be reached at: tom@warkcommunications.com
Cheers,
Tom Wark
Fermentation: The Daily Wine Blgo
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