Notes in post below.

I just got back from a painfully brief but altogether great trip to Piedmont and thought I would share my experience in case it helps anyone plan their own trip.

We drove to La Morra from France and stopped at Repubblica di Perno for lunch on the recommendation of several people on Reddit. From what I can tell they are a lunch only spot and have very limited seating when the weather does not allow for outdoor seating, so we made a reservation ahead of time. It looks like their menu changes frequently but the standout dish for me was the agnolotti en brodo. Everything was excellent.

The town of La Morra is fairly small but cute and makes a great home base for day trips to various towns in the Barolo region. Our first tour was at Chionetti in Dogliani. The tour was informative if a bit expensive in my mind. It was around 45 euro/person for a tasting of about 7 wines.

Our next tasting was at GD Vajra, which was honestly great. Our guide was incredibly knowledgeable and entertaining and we fell in love with the character of the vineyard. The matriarch of the family met us at our car with an umbrella since it was raining pretty hard. They also purchased a vineyard from a local family but preserved the family name and winemaking approach instead of just rolling it into their own brand. I loved the story behind that.

On our third day we went to the city of Bra which had a much more energetic feel than La Morra. Before dinner we went to Zero Enoteca Conviviale which had a really fun vibe and very friendly and helpful staff. For dinner in Bra we went to Osteria del Boccondivino for their special truffle menu which did not disappoint. Their wine list was huge and they had a great btg list including higher end coravin options.

Overall I'd love to come back and spend more time in this region. The fact that it was grey and rainy the whole time only added to the cozy vibe.

I'm being told that 2026 was an amazing year for the region, all I know is I really want to learn more.

This has been on my list for a while but it’s a difficult wine to get your hands on. Somewhat of a cult producer in the region, the estate produces only around 1,000 cases per year and roughly 300 cases in total are exported to the US. I got it on sale for $75

Le Boncie is located in Chianti Classico, focusing on small-production, low-intervention wines made from Sangiovese. Although geographically located in the Chianti Classico region, in 2011 the producer made the decision to depart from the appellation rules. In several instances before 2011, the appellation committee denied the estate from labeling its wine as Chianti because the style was very atypical to the rest of the region. Since then, the wines are labeled as Toscana IGT.

Le Trame is the signature bottling from the estate and contains roughly 90% Sangiovese, along with Colorino and other traditional varieties that are interplanted in the vineyard. The winemaker describes their style as “traditional but not crude”, the wines undergo spontaneous fermentation in open-top neutral vessels and are aged in used oak. What results is a very elegant pure Sangiovese with some wild rustic character.

I loved this wine. It’s Sangiovese in its purest form. On the nose, sour cherry, strawberry, fennel seed, dried oregano, and tobacco. On the palate, very juicy and bright with excellent concentration of pure fruit flavors and a savory edge. Medium-bodied wine with high acidity and dusty drying tannins. Compared to the estates other bottling “Le Chiesamonti” which I’ve also had, this wine comes across as much more serious and concentrated while still being very delicious and drinkable. Whereas the chiesamonti was even lighter and juicier imo. Compared to a more generic style Chianti Classico, this wine does come across as more elegant, refined, and has a bit more savory wildness to it.

Was very generously gifted these two bottles. Told they were stored in a climate controlled cellar. What should we do/pair with them? Has anyone had either? Tasting notes?

Thanks

Decided to try the 17% ABV version of the Primitivo I had the other day. Only seen Amarone wines reach 17% so this is really interesting. This one is more in balance than their 15% one which was very sweet and jammy. Nice ruby red almost to the lighter side, black fruit and plum on the nose, the alcohol is kinda noticable here. On the palate nice ripe fruit, dark and purple fruit, dark cherries. The alcohol is noticable in the throat but not unpleasant at all. Aftertaste is not too long and the price reflects that. I definitively prefer this version to the 15%. This one is more balanced and seems less sweet.

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So after Robert Biale, rushed back into town to see if I could make it to the Alpha Omega tasting. Actually that morning I found out Mayacamas was closed, so I dropped by the Alpha Omega shop across the street to see if I could get a tasting after Biale. They said they close relatively late, so here I am, the last guy causing trouble. The ladies were so nice here. 

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Alpha Omega, Napa Valley, Chardonnay Reserve, 2023, 14.1% abv.

Nose: bit of tropical fruit in particular pineapple with some milky cheese aromatics with more milk than cheese, constantly evolving. Promising. 

Palate: medium body, entry is sweet, mid palate is actually silky, showing again light tropical pineapple related flavors with some milk compounds, but quite dialectic, not getting synergy. Back palate has alcohol, prickly pineapple is more diluted but a more citrus sweetness replaces missing parts, but abv... getting hints of star anise here too. Bits of Douglas fir on retroactive olfaction. Interestingly after drinking the reds and coming back, this chard ends up being quite diluted on the flavor front.

Finish: long, dry, abv..., crystal candied pineapples are quite clear. Nice.

Quite enjoyable. Not gonna lie, some ABC are at a similar level.

Grade: C+

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Tolosa Primera, San Luis Obispo Coast, Pinot Noir, 2020, 13% abv. 

Nose: very herbal, a bit strange for my nostrils, very little fruit or wood, not promising. 

Palate: medium body, entry is smokey, herbal, mid palate showing spices and smoke, sour like beer but not "sours", cherries, smoked game... and a bit gamey, back palate showing star "anise-ed" cherries, for some reason it's disparate on the tongue but once I gulp it down it merges. 

Finish: medium, tart, cherries and oranges. 

Interesting PN, unconventional focus, tasty, thinking type. Still not my kind of juice and doesn't really fit the lineup.

Grade: C+

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Alpha Omega, Lamoreaux Vineyard Oak Knoll District, Cabernet Sauvignon, 2022, 15.2% abv.

Nose: light woods and red fruits, really diminished with time. Lady suggested the Atlas Peak (next glass) is better. 

Palate: medium body, quite nice, have a few maritime elements, forest, sweet tannins if there ever was such a thing, orange citrus, bit of dried cobblestone. With time the oranges are really dominant, accompanied by red fruit sweerness. Honey! 

Finish: long, getting something similar to eucalyptus... can't place it... like in between old bay leaf and fresh eucalyptus, dehydrated oranges, hint of earth. 

This really disappears after the Era and Stagecoach for some reason. 95% CS, 5% malbec. Tbh got some dirty wine glass too...

Grade: C+

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Alpha Omega, Stagecoach Vineyards Atlas Peak Napa Valley, Cabernet Sauvignon, 2022, 15.2% abv.

Nose: cedar and forest, getting all sorts of woods, vines, but light on the vines. Light fruit. A bit better than the previous Lamoreaux Vineyard CS. 

Palate: medium body, entry is wood... mid palate a variety of wood.. wood blend? There's more, but perhaps I am getting fatigued or these pours are quite light...,  still the palate really concentrates the flavors and has a noticeable amount of sweet iron which on later sips become salty iron. Yes too young, tannins domiate and I can already see how these flavors will evolve. 

Finish: medium, drying, lots of oranges, some nice beef stew... wait am I hungry?

Blend is 95% CS, 5% Petite Verdot. One of the two best pours here. Still, overall underwhelming if not enlightening. 

Grade: C+ 

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Alpha Omega, Era, Napa Valley, 2023, 14.8% abv. 

Nose: more leaves and wood than fruit, with time I am getting major raw Chile relleno, wow, very interesting. 

Palate: medium body, showing a typicak nice Bordeaux blend, light fruit and more forest-elements, back palate shows a sudden unexpected sweetness that really hits the side and back of the tongue. Rushing through this so I can make it to Krupp in time. 

Finish: medium to long, drying, citrus, a sort of fruit oil residual with stones and leaves. No abv.

Bartender says there is like about 60% CS with petite verdot and merlot. Very enjoyable, just had better pours today.

Grade: C+

Enjoyed visiting Corison yesterday. All the Wines tasted had really nice dark fruits yet with restrained alcohol and firm structure from fine tannins and notable acidity despite being in the St Helena bench.

2022: Napa valley
Dense. Dark fruits - blackberry, blueberry, black currant, cassis, black tea, wet gravel. A little plusher
but well balanced and firm structure..  

2023 - Napa valley
More restrained than 2022; more herbaceous, 
Longer finish. Finer tannins, More acid. 

2023- Rutherford 
Similar to 22023 Napa Valley. More cassis. Little hotter. More dusty tannins. Toasted Cedar.

2018- Napa valley
More rounded. More chambord. Redder. Opened. Longer finish. More intensity that prior wines. Attribute to age.

1998 Kronos: older vines
Dark. Cassis. Silkier tannins. More tertiary, saddle leather. Slight anise, fennel. Hint of soy sauce.

The host also poured a Gewürztraminer which was interesting and unexpected. Aromatic of course but less so than an Alsatian, and almost seemed more viognier-like.

We had a fantastic experience at Boscarelli last year. The tour and tasting were very personable and fun. To top it off, they make some quality Vino Nobile. So, when I saw some older expressions show up at auction, I couldn’t resist.

Paired with bolognese. Tight upon opening, so I double decanted to wake it up. Nose was a cigar shop - tobacco, leather, and black pepper. Nice fresh grape funk that I almost always detect in Brunellos (if anyone can help me pin down that note, I’d owe you).

Med+ body, med acid. Stewed cherries, figs, more spice from the nose. Fruit still competing for attention. Tannins and acid were much more integrated than the 2013 or 2021 I tried on-site. Long, spicy finish.

They were not kidding when they said these riservas and single vineyard labels can easily go for decades. This doesn’t seem the least bit tired to me. Bold, spicy, and with plenty of fruit left.

Extremely happy for my price paid (~$40). Got this in a lot with their 2006 Nocio dei Boscarelli and a 2006 Avignonesi Grandi Annate. I was eager to drink through these, but tonight I realized there may be no rush.

Stumbled upon this list. Is the price right for DRC?
Edit: prices in USD

Looking for any recommendations for cool producers, well priced lines, or harder to find bottles! Any recs much appreciated, we are open to trying anything. Already reserved the l’Anglore Tavel magnum.

What an interesting wine. I love barolos .. but on the younger side. Decided to open up this one.

First day: on the nose, there was so much funk. Like wet sock and wet dog. I def thought the wine was off. I let it open up for an hour and the fruit started coming out. Still the funk persisted. I was not a fan. I let it sit in the fridge over night.

Second day: she’ comes out blazing! Classic floral notes with tar and black fruit. Just amazing! After 37 years, it felt so young, bursting with fruit and acid. Very little funk. Back into the fridge.

Third day: another transformation. More depth, almost like a corton burgundy. Could really feel the tannins today.

Amazing journey and happy I didn’t toss it after the first night.

Picked up on auction $105

After last nights Argentinian adventure I had to get back to normalcy via Pessac Leognan, my favorite Bordeaux appellation. This wine is young but it’s singing. Graphite, cherries, leather, the balance of fruit and earthiness that (to me) makes pessac irresistible. Tannins are grippy but help carry the crazy long finish.

I recently picked up a handful of these at my local Costco for $30 and now wish I bought more. From their grand vin (Chevalier) to L’Espirit de Chevalier to this bottle…..the Bernard Family seems to always deliver

A 10-year old second wine from a Paulliac 5th growth (the chateau is located between Lynch-Bages and Latour). My expectations were modest for a 5th second wine, but were greatly exceeded. Cab Sauv heavy, as one would expect from the Medoc. Still a dark ruby, with only the faintest hint of age at the edge of the rim. Cedar-lined cigar box and a hint of concrete dust on the nose. In the mouth, though, vibrant fruit appears - dark cherry, cassis, and maybe cherry jolly rancher. Surprisingly bright acidity and succulent and well-integrated tannins. Delicious with a grilled strip.

I think I paid $30 a couple of years ago for a pair of these bottles to round out a case for shipping. Now I wish I’d gotten at least one or two more!

Just goes to show how even a fairly modest Bordeaux can age beautifully, especially from a vintage like 2016. Now is a great time to go bargain hunting for Bordeaux and stash some for the future (or your heirs).

It's a Graham's 1985 I just received after buying online. Would any of you be concerned about heat damage from this cork? The label does not have any red stains and shows a little bit of mould, suggesting it has been stored in a natural cellar.

Château Courac · Vin de France · Dry Rosé

A rosé that captures the lightness of southern France and a family story dating back to 1641. Crafted by the Arnaud family, whose winemaking roots in the village of Tresques span eleven generations, L’Artiste celebrates a craft where tradition, expertise, and intuition come together. Its name pays tribute to the art of winemaking and the many vintages that have shaped the family’s journey.

This blend of Syrah, Grenache, and Cinsault comes from vines averaging 20 to 30 years old. The vineyards lie near Avignon and Châteauneuf-du-Pape, on south-facing slopes at around 200 metres above sea level, with sandy soils and surrounding woodland. The grapes are harvested at night to preserve their freshness a guiding principle throughout the winemaking process.

Fermentation takes place at a cool temperature of around 17 °C in concrete tanks, where the wine also matures. Malolactic fermentation is avoided to retain the wine’s vibrancy and aromatic expression, resulting in a light, elegant, and refreshing rosé.

This is a wine made for uncomplicated enjoyment: aromatic, balanced, and easy to drink. Its approachable style makes it just as inviting for those beginning to explore rosé as it is for longtime enthusiasts.

For a food pairing, I’d go with grilled shrimp dressed with olive oil and herbs. Based on the light, dry, and fresh profile described in the tasting notes, it should complement delicate dishes without overpowering their flavours a classic pairing for this style of dry rosé. Tomato and basil bruschetta would be another appealing choice for a light bite, playing on dry rosé’s affinity with tomatoes, olive oil, and Mediterranean flavours.

Black currant nose with almost no tertiary aromas. Pure delight.
On the palate, cherry and raspberry with earthy, savory notes and a little smoky spice. Rounded texture with good depth, fresh acidity and some remaining tannic grip. The finish leans savory and spicy, with lingering fruit.

98 points for this. A standout bottle.

Do you know where I can buy wine skin bag in Hungary?

Hey all, I’d really love your help.

I’m back in the US from several years in Germany. While initially abroad I enjoyed the cheap MM Extra Trocken (extra dry) Sekt from Rewe, but having tried it again recently, it’s too much apple-in-your-face. But random bottles of Sekt have always been great throughout my time there.

So now back in the states, I guess I’m looking for medium-bodied sparkling white wines. Gentle sweetness, nothing like a dessert wine. Something rounded and neutral that also won’t dry my mouth out after every sip. I would like to stay away from excessive acidity and apple notes.

Most proseccos I’ve tried have tended to be too much flavor upfront. I used to love cava but can’t recall any specifically. And champagne has historically given me headaches.

I’d love to hear your recommendations. Thanks in advance!

I’m a big fan of Spanish wines, and this was my first time trying a 100% Graciano varietal from Rioja.
On the nose, I picked up aromas of dark red fruit, spices, vanilla, coffee, and a subtle stony, mineral character.
On the palate, it was very enjoyable, with notes of plum, red fruit, cherry, cacao, oak, leather, mushrooms, and licorice. The wine was dry, well-balanced, and beautifully structured, with fine tannins and a long, pleasant finish.
This is clearly an exceptional bottle and a great introduction to Graciano as a single varietal. It’s definitely one I’d buy again. If you’re a fan of Spanish wines, this one is well worth trying!

2012 Stony Hill Cabernet Sauvignon - Napa Valley

Opened this bottle a few days ago to see how it was holding up after roughly 14 years, it came in a mixed case I picked up at auction. I revisited it several days later after preserving it with a vacuum wine stopper, and the evolution was interesting.

Initial Opening

Nose: Fruit was still prominent and noticeably more expressive on the nose than on the palate. Surprisingly little in the way of tertiary development. No obvious tobacco, leather, earth, or other typical mature Cabernet characteristics.

Palate: Still remarkably fresh, with bright, almost zippy acidity. The fruit was present but somewhat restrained compared to the nose. Initially, the mid-palate seemed a little thin, but it gained some substance as the wine opened up. There was also a subtle citrus-like note toward the back end.

Tannins: Still noticeable, but significantly mellowed with age. Initially more apparent on the finish, they continued to soften with exposure to air, becoming less harsh and grippy without disappearing entirely.

Finish: Bright acidity persisted through the finish, accompanied by some residual tannic structure. As the wine opened, the tannins became less assertive, although the acidity remained prominent.

There were also some crystalline deposits on the cork and a little sediment around the neck of the bottle, with some fine particles appearing in the initial pour.

Revisited Several Days Later

After several days under a vacuum stopper, the wine had changed noticeably.

Nose: Strawberry remained prominent, with what seemed like some blueberry emerging as well. There was also an interesting sweet, almost Nerds candy-like fruit aroma. Still very fruit-driven, without any obvious tertiary characteristics developing.

Palate: Probably the biggest change. The acidity was considerably less sharp, and the tannins had smoothed out substantially. The wine now felt fuller-bodied, rounder, and more cohesive through the mid-palate. That initial thinness was much less apparent. Fruit was still considerably more expressive on the nose than on the palate, though.

Finish: Still lingering, but without the sharper acidic sensation that initially dominated. There was a little strawberry on the finish, although the fruit flavors themselves didn’t persist particularly long. The wine didn’t strike me as flat or muted, just noticeably softer and less angular.

Overall Impressions

What I found most interesting was how much the wine changed over several days. Initially, its acidity and residual tannic structure were the dominant characteristics, whereas the revisit offered a much rounder and more integrated drinking experience.

Despite being approximately 14 years old, I never really encountered the tertiary characteristics I might have expected from an aged Cabernet. It remained predominantly fruit-driven on the nose, although the palate was consistently more restrained.

After reading more about Stony Hill’s traditional approach to Cabernet Sauvignon, I also realized that its lighter, more acid-driven profile was probably intentional rather than an indication that the wine had lost its fruit. This clearly wasn’t made in the bold, heavily extracted, jammy style that many people associate with modern Napa Cabernet.

I wouldn’t necessarily say the wine became more complex over those several days, but the improvement in texture and balance was substantial.

Overall, an interesting experience with an older Napa Cabernet that still showed plenty of freshness and didn’t seem to be fading, even after several days open.

Curious whether others have experience with older Stony Hill Cabernets, particularly regarding their aging trajectory and whether they’ve encountered much tertiary development.