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New Releases from Australia, Part 1 (Jul 2008)

(100% shiraz) Deep ruby. Black raspberry, cherry and fresh flowers on the nose, with an undercurrent of exotic spices. Palate-coating red and dark berry flavors are enlivened by tangy minerality. Combines depth with vivacity, finishing with excellent lift, clarity and spicy persistence. I really like this wine’s verve.

Champagne: The 2026 Spring Preview

The 2013 Brut Blancs de Blancs Louis Salmon is a powerful, dense Champagne that captures all the intensity of this late-ripening year. Apricot, peach, tangerine oil, mint and tropical inflections fill out the layers. Dense and very young, the 2013 is built for the cellar. It’s a seriously impressive wine from Billecart-Salmon. The blend is…

2010 and 2009 White Burgundies (Sep 2011)

Pale bright yellow. Very reticent on the nose and palate, hinting at ripe peach, wet stone, minerals and honey. In a rather sweet, soft style but a bit aggressive, with a hint of resiny oak appearing on the slightly warm aftertaste. I wanted a bit more verve.

Castillo Ygay 1959–2016: A Legacy in Present Tense

The 1985 vintage marks a turning point in the Ygay story. Two releases were made: one in a more modern style that was bottled earlier, and another bottled later. This bottle belongs to the first group. The 1985 Castillo Ygay (76% Tempranillo, 13% Mazuelo, 8% Garnacha, 3% Graciano) carries beautiful aged tones: cedar, caramel and…

Servants of the Seasons: Burgundy 2021 (Jan 2023)

The 2021 Corton-Charlemagne Grand Cru, which is a purchase of juice this year from two sites, has a well-balanced bouquet with orange blossom, orange zest, peach and light linseed aromas. The palate is smooth on the entry with a waxy texture, fine depth and a more linear finish that it deserves. But this is a…

Santa Cruz Mountains – The Chameleon (Oct 2024)

The 2015 Monte Bello is still a well-protected fortress of a wine. A more red-fruited and tobacco-laden Monte Bello, it’s mouthwateringly juicy and stubbornly tightly wound, giving rise to the question of whether it will ever let its guard down. Even so, the stuffing is undeniably there, so you might as well just keep waiting….