Sweet cherries and funk on the nose. On the palate, rhubarb, cherries, and brown sugar lead. Strawberries and sage, with a light background of anise, appear on the mid-palate. Sage, mixed red fruits, vanilla, and brown sugar linger on a mid-length finish. Acids are high, tannins very smooth, together offering a wine for the cellar. All the different flavors are interesting, but they are disjointed, even conflicting. This may be a wine best judged a decade after bottling. It could be very nice, based upon promise, high acidity, smooth tannins, and depth of flavor. Drink with sage-rubbed pork loin.
The wine shows straw-pale yellow with consistent small bubbles. On the nose it is very yeasty, with tropical fruits, like banana bread with a pineapple topping. It is more tart on the attack, leading with soft lime and clementines. It softens to more tropical flavors on the mid-palate, all over a yeasty Zweiback (that's not a wine, BTW) background, with mango and fried banana. Acids add crispness. The finish is mid-length, trending back toward the citrus flavors. Drink with escargot. Recommended.
An acid and mineral spike coated in soft wood, driven straight through the palate into the brain. Great fruit hangs from the spike, Meyer lemon and pear are followed by light toast and a hint of butterscotch. All the fruit and wood, though, is wrapped tightly around limestone and acid. When first opened it was tight as a drum, all acid and tartness, but after a few hours the flavors and aromas broke free. Give it air or time in the cellar. Highly recommended.
The nose is sweetly aromatic, strawberries in cream, with lingering hints of vanilla on background. On the palate, it is still very young, very tight, but shows promise. The sweet strawberry on the nose is tighter, tarter, trending more toward cranberry and rhubarb, with a strawberry background. Herbs are more aggressive on the palate, with marjoram and sage pushing their way toward the front, to stand shoulder-to-shoulder with the red fruit. Tannins are tight, too, but sweet. The finish keeps the red fruit trend going, leaving a strong, lingering, cherry stone flavor along with the tannins. Acids a high, well in balance with tannins. Drink this with patience, giving it five years before opening again. Highly recommended.
Six half-bottles of Louis Jadot barrel samples were included in the 2010 Palate Press Grand Tasting. They were not tasted blind because they were barrel samples, unfinished wines, and we wanted to be sure the wine professionals int he room had a chance to taste and opine on them before opening what was left in the smaller bottles to the rest of the room. They were all very young, but showed tremendous promise. Indeed, even in their infancy they were among the best wines on the tables.
One of only two wines to receive a perfect five star score at the 2010 Palate Press Grand Tasting, this was tight, tart, and very deep. Unsweetened cranberry, cinnamon, smoked meat, and an underlying backbone of minerals were followed by a long finish. The wine was in great balance with acids and tannins in perfectly balanced counter-point, promising years of gentle aging. Drink with your grandchildren.
One of the stars of the 2010 Palate Press Grand Tasting, and one of only two wines to receive all five possible stars. This young barrel sample was absolutely electric, wowing wine professionals and other guests alike with its layered waves of flavors and length of finish. The oak is not quite integrated yet, but it is toasty and warm. Multi-layered flavors of citrus, several different kinds of limes and lemons, pan-toasted french bread, and a hint of ginger led to a finish that lingered for the longest time. Look for this one on release, then keep it for as long as you can stand the suspense. It really is that good.
This very young wine was tight and shy. It showed streaking minerality, soft, slightly sweet key lime, and the spicy flavor of ginger snaps. It also earned four stars out of five at the 2010 Palate Press Grand Tasting. Don't drink with anything yet. This needs another year in wood, then a decade or more in the bottle.