Big nose of chives, candied peach, and persimmon. There is a vein of acidity that breaks up the richness nicely. Still way too young to fully show itself; I'll hold my last bottle a long time.
For a long time, John Holdredge knew it was coming, but he kept it to himself. It was so contrary to his core beliefs that he questioned if he could do it. Then, one late afternoon in August of 2008, he heard himself speak the words out loud for the first time, almost involuntarily: "I'm going to make a huge-ass Pinot."
If you love wine, you've probably had at least one memorably bad wine experience in a restaurant. The reasons for poor wine service are, by now, painfully well known to most – unknowledgeable staff, a wine list that’s an afterthought, high price mark-ups, and other offenses. And, while bashing restaurant wine service seems to be in vogue, I'd like to switch it up and shine a floodlight on three restaurants that are getting it right.
Ignore the urgings to drink this wine with food. Yes, it is a wonderful compliment to food. But it is much more enjoyable as a contemplative talking point, a wine for consideration and discussion. Six different...
Long, dense, and generally not my style of Nebbiolo... but this wine turns the trick of amping up without losing the varietal character. A nice current of iron flows through to make sure the sweet fruit doesn't become cloying. It gets pretty oaky without being a jerk about it. Beautiful with butternut squash / beef stew.
Hedonistic but hardly recognizable as Nebbiolo. The nose evokes some of the hot vintages in the southern Rhone, with fig cake and jam. Dense, with rich and chocolate-covered fruit. The finish is halted by a wall of drying tannins that clearly need to settle in. Needs time, and it needs a consumer who doesn't care too much for a wine's sense of place. Just please me, baby!
Not as elegant as I had expected, but perhaps understandable given the vintage. Very perfumy, with stewed fruits and tar leading from nose to palate. A twinge of crowbar would keep the blind taster in Piedmont, as would the tannins, which are still choppy and aggressive. Needs time.