Tre Bicchieri is an annual wine event that celebrates the best Italian wines. Organized by Gambero Rosso, an Italian food and wine magazine, the event awards the highest honor of “Tre Bicchieri” or “Three Glasses” to the best wines in Italy. The event has been held since 1988 and has since become one of the most important traveling wine events in the world–typically going to several cities in the U.S. and many other cities around the world.

The Tre Bicchieri event showcases over 2,500 wines from all over Italy, with about 400 finalists that receive the coveted “Three Glasses” or “Tre Bicchieri” designation. The wines including wines from small family-owned wineries to large commercial producers. Each year, a panel of expert wine tasters evaluates the wines and awards the coveted “Tre Bicchieri” honor to the best wines. The event is open to the public and offers an opportunity for wine enthusiasts to taste some of the best wines in Italy.

The success of Tre Bicchieri has led to the creation of similar events in other countries around the world. In the United States, Gambero Rosso hosts a Tre Bicchieri World Tour, which showcases the best Italian wines in major cities across the country. The event features tastings, seminars, and opportunities to meet with winemakers and industry experts.

In addition to the Tre Bicchieri events, many other wine competitions and festivals are held around the world, celebrating the best wines from different regions and countries. These events provide opportunities for winemakers to showcase their wines and for wine enthusiasts to taste and learn about different wines.

Some of the other major wine events around the world include the Decanter World Wine Awards in the United Kingdom, the Concours Mondial de Bruxelles in Belgium, and the International Wine Challenge in Hong Kong. Each of these events attracts wine producers and enthusiasts from around the world and serves as a platform for the recognition and promotion of the best wines.

In conclusion, Tre Bicchieri is a highly esteemed wine event that celebrates the best wines in Italy. Its success has led to the creation of similar events around the world, providing opportunities for winemakers to showcase their wines and for wine enthusiasts to taste and learn about different wines. These events play an important role in promoting the wine industry and recognizing the achievements of wine producers. -P Ronen

The Oregon Wine Trail Los Angeles tasting was held on April 24, 2018 at the Line Hotel in Korea Town in Los Angeles.  The tasting offered a glimpse into the value and quality available from estates whose high elevation terroirs benefit from superior growing conditions and significant diurnal temperature swings.

Case in point are several examples of varietals that seem to be very difficult to produce in a balanced fashion. Troon Vineyard’s 2015 Tannat is made in a style which seems to be almost impossible to do in California. This offering from Troon is fully ripe, approachable, even playfully acidic, and yet it is picked at about 24 brix, with a 14.3 % final alcohol. Why is this difficult to do?  In California’s Central Coast region or in Napa Valley, for instance, in order to get Tannat fully ripe, long hang times are needed, which means a later harvest. A Later harvest usually means that brix at harvest would be in the 26-28 brix range, resulting in alcohol levels of about16 percent. Here, the cooler terroirs permit full physiological ripeness at much lower brix levels, and the resulting wine benefits tremendously. WB 91.

Another outstanding wine is the Cooper Mountain Vineyards 2016 Life Pinot Noir. This is a cool climate Pinot Noir that has the mid-palate density of a Merlot, yet is still light on its feet.  How can this be? Is it the terroir, the winemaking, the farming, or something else entirely? By thinning the leaf canopy around the grape clusters, it encourages the Pinot grapes to thicken their skin. When the wine is made, the thicker skins allow significant mid-palate density, while carefully judged winemaking results in a final product that showcases the subtlety and delicacy of the inner Pinot Noir fruit. A very provocative offering. WB 92.

The X-Novo Vineyard Chardonnay from Eola-Amity Hills by Flaneur Wines is a very engaging and balanced 15-clone blend. The 600 ft high vineyard with its volcanic soil and broad range of clones gives rise to a Chardonnay with enchanting complexity and refreshing acidity.  The wine spends 18 months on the lees, without stirring, which results in a fuller mid-palate without any ‘bloated’ sensation. WB 93.

What is compelling about some Oregon winemakers is that some still entertain the concept of growing varietals that do not necessarily maximize the revenue of the vineyard, but rather express the terroir and the winemaker’s vision. The Foris Vineyards 2016 Gewurztraminer from the Rogue Valley is just such an example. Gewurztraminer can be cloyingly sweet or overly floral, yet this offering is grown at a 1500-1600 ft elevation, and shows a refreshing honeysuckle on the nose, rather than a stiflingly huge floral note, very engaging acidity and a balance that is rare to see outside of its native Europe. WB 92.

Aside from the number and quality of unusual varietals, what was eye-opening in this tasting was the number of solid Pinot Noir offerings that retail in the $12 – $25 range. In California, little decent Pinot Noir is available at this price point. At this tasting, it seemed that nearly every winery had a crowd-pleaser in that price range.

For those looking for more esoteric Oregon Pinot Noir heritage clone blends, the $30-65 range has much to offer in this tasting. Stoller Family Estate offers just such a wine. They enter the Pinot market with their $30 retail 2016 Dundee Hills Pinot Noir, a blend of Pommard / Vainsville 667 and 777 clones. The Stoller Family 2015 Reserve Pinot Noir ($45 retail) hails from Dundee Hills.  The wine spends 16 months in 30-40% new oak and shows a balance of fruit, acid, and old world earthiness, all while having notable persistence on the palate and a 40 second long finish. WB 91+.

Another example of great wine making is the sophisticated opulence of the Colene Clemens Vineyards 2014 Victoria Estate Pinot Noir ($65 retail) from the Chehalem Mountains in Willamette Valley. While not as racy as some Pinots, this offering uses its less acidic profile (ph 3.55- 3.60) to its advantage, lending it some mid-palate fullness while the fineness of the tannins from aging in older oak barrels complements the voluptuous yet restrained fruit.

In summary, the combination of value, quality, and winemaking skill on display at the Oregon Wine Trail tasting on April 24, 2018 in Los Angeles was noteworthy. Oregon offers much to those who seek it out. Try not to overlook it.

UGC 2015 Vintage Tasting – 1/19/2018

These notes are from the Boston tasting. The first in Boston since 2008. Similar notes are from the Los Angeles tasting, however the wines in the Los Angeles tasting seem to be less open and accessible. Not sure if that was due to temperature, humidity, travel of the wines, etc. Overall the wines were relatively accessible, more so than in recent years, yet do show much aging potential.

 

2015 Chateau Carbonnieux.  On the nose, the 2005 Carbonnieux presents some smoke, red plums and a hint of mint.  There is a good deal of earth on the on the medium-bodied palate, along with a gravelly, rock-like character and a medium-length finish.  A solid wine that should start drinking well in about 5 years. WB 91.

 

2015 Chateau Haut-Bailly.  Very polished aromatically, with notes of red raspberries, mocha, incense and a touch of mint.  On the palate, this is incredibly refined, with a cashmere-like texture, a plush mouth feel, and copious minerals, earth and black cherries.  Very complex on the very long finish.  Simply outstanding – this must be one of the best vintages of Haut-Bailly in recent years.  Great stuff! Needs 10+ years, but will be worth it. WB 96.

 

2015 Chateau Larrivet Haut Brion.  A slightly reduced nose is currently dominated by violets and barbeque smoke.  Medium-bodied, with good refinement, this contains mostly dark berries and stony fruit.  A solid wine that will benefit with a few years in the cellar. WB 90+.

 

2015 Chateau Pape-Clement.  Sweet cherry aromas, along notes of burning embers.  In the mouth, there is a very strong sense of extraction, with loads of vanilla, along with blueberries and black cherries.  This is a very modern style – I would imagine that this is very polarizing.  10+ years in the cellar would certainly be of great help here. WB 94.

 

2015 Chateau Smith Haut Lafitte.  Spices, barbeque smoke and a floral note are present here.  Modern, very dense and drying in the mouth, with ample black fruits, charcoal and bittersweet chocolate.  An excellent wine of you like the style. Will require many years of cellaring (10+). WB 93.

 

2015 Chateau Beau-Sejour Becot.  Violets, bitter chocolate, beeswax and a hint of vanilla bean on the effusive nose.  On the palate, it is medium-bodied, filled with dark chocolate, boysenberry and a serious mineral streak.  Finishes fairly long, with a whiplash of tannin and mineral coating the gums.  Very promising, if embryonic Merlot-based blend. WB 92+.

 

2015 Chateau Canon.  Powerful aromas of melted fudge, sweet berries and violets.  Incredibly complex in the mouth, with red cherries, plums, earth, licorice and a smidgeon of citrus, all in perfect harmony and with outstanding definition.  Very long on the rising, complex finish with fine-grained tannins that simply refuse to let go of the palate.  This extraordinary wine needs to be tasted to be believed!  Unfortunately, it is also likely to require a minimum of 15 years in the cellar to be at peak, but accessible now.  But, it will be worth the wait!  WB 97+.

 

2015 Clos Fourtet.  Aromatically, the 2015 Clos Fourtet is dominated by flowers, mocha and a hint of cotton candy.  There are sweet berries on the attack, transitioning into black plums, minerals and a touch of vanilla bean.  Very long on the finish, with some serious tannic grip.  This will require a good decade of cellaring, but should reward handsomely.  A worthy challenger to the 2014, 2010 and other recent successes here. WB 95.

 

2015 Valandraud.  With minimal swirling, notes of red raspberries, incense and melted fudge jump out of the glass.  Very fruity on the highly refined, medium-bodied palate, but is underpinned with excellent definition and freshness that extends all the way to the very long and complex finish.  This one is modern-styled, but is not at all overdone.  Will benefit from 7-8 years of cellaring. WB 95.

 

2015 Chateau La Cabanne.  Dark cherries, chocolate, licorice and vanilla bean dominate the aromatics here.  It is very woody and over-extracted in the mouth, with bitter, astringent tannin gripping the palate like a vise.  There is clearly some good material lurking underneath all that oak, but I am skeptical that it will ever come into balance. WB 85?.

 

2015 Chateau Gazin.  Red cherries, violets and smoked herbs on the nose transition into a medium-bodied wine that is crammed with black plums, iron and strong, refreshing acidity on the long finish.  This is clearly a very promising Pomerol, but it will take a long time to come into its drinking window.  Yet another winner from Gazin. WB 94.

 

2015 Chateau La Pointe.  Aromatically, the 2015 La Pointe has moderately intense notes of mocha, flowers and red raspberries.  Medium-bodied on the palate, with good grip and black fruit throughout.  Finishes with some late-arriving tannin.  Very good stuff here, though additional complexity would be beneficial.  Let’s hope that come about with some bottle age. WB 90+.

 

2015 Chateau Rouget.  Melted fudge, herb and underbrush aromas make up the aromatics here.  Medium-bodied in the mouth, loaded with plums and herbs, underpinned by good definition and gentle grip.  This red-fruited elixir will drink well on release. WB 91.

 

2015 Chateau de Camensac.  Smoke, mocha and some reductive notes are present in the aromatic profile.  On the palate, there is a medium body and slightly sweet red fruits.  Overall this gently tannic and moderately complex bottling is already drinking well and will not require much — if any — cellaring for enjoyment. WB 88.

 

2015 Chateau Cantemerle.  Lovely aromas of blackcurrant and spice, with a hint of lavender are found with minimal coaxing.  Medium- to full-bodied in the mouth, with cassis and red cherries, good depth and cut.  Finishes long, with lots of late-arriving tannins.  Very promising vintage here – could eventually wind up being nearly as good as 2010. WB 92+.

 

2015 Chateau Citran.  Mocha and fudge, along with berries and hints of flowers, make up the aromatics here.  Medium-bodied, perhaps a bit four-square on the palate, with moderate tannin on the finish.  Solid, relatively early drinking Citran. WB 89.

 

2015 La Lagune.  The nose is dominated by some red but mostly black berries.  Dark, brooding fruit, with bittersweet chocolate, minerals and charcoal.  A long, minerally and tannic aftertaste suggests that this will require 10+ years in the cellar to round into form.  A serious, high quality Haut Medoc. WB 93.

 

2015 La Tour Carnet.  Spices, mocha, vanilla and herbs are present on the nose.  Medium-bodied in the mouth, with red raspberry compote-like sweetness and traces of vanilla.  This plush, modern-styled wine possess good density and texture, and should be approachable by 2020.  Solid value as well. WB 91.

 

2015 Chateau Brane-Cantenac.  Cranberries, flowers and bittersweet chocolate practically jump out of the glass.  Very graceful in the mouth, with a near-even mix of red and black fruits, as well as earth and a liquid stone-like character, all underpinned by exceptional balance.  This has it all – elegance, balance and density.  A real winner! WB 95+.

 

2015 Chateau Ferriere.  Black cherries, toast and smoked herbs are found on the nose.  Medium-bodied and somewhat simple, with black cherries and vanilla beans on the mid-palate.  This is pretty good, but could use a bit more density and refinement. WB 87.

 

2015 Chateau Giscours.  Aromatically, the 2015 Giscours is composed of violets, red cherries and licorice.  It is quite dense in the mouth, with some oaky overtones, accompanied with some bitterness.  It does finish very long, and is rather refined.  If the oak subsides, this will turn out quite well. WB 91?.

 

2015 Chateau Rauzan-Segla.  Highly perfumed nose of cherries, licorice, flowers, cranberries and a hint of blood orange.  Medium- to full-bodied, with a complex, very refined mid-palate loaded boysenberry, red plums and mineral.  This, outstanding, modern-leaning concoction deserves to be cellared for 10-15 years.  WB 95+.

 

2015 Chateau Siran.  Strawberries and sweet red cherries dominate the aromatic profile here.  Rather simple in the mouth, with a lingering sweet sensation of red fruits and a modest, gentle finish.  This pleasant wine is open and ready for business. WB 88.

 

2015 Chateau Du Tertre.  Very aromatic, with lots of freshly-picked flowers, cherries and mint notes.  A solid core of dark fruit, powdered stone and earth can all be found on the palate.  Embryonic and loaded with potential, this will undoubtedly be excellent with considerable cellar time.  A good value to boot. WB 91+.

 

2015 Chateau Beychevelle.  Nearly purple in color, the Beychevelle gives off aromas of smoke, exotic spices and flowery overtones. Medium-bodied and quite refined, with bitter chocolate and some vanilla on the palate.  This is obviously very young, but is oh so promising! WB 93+.

 

2015 Chateau Branaire-Ducru.  With some coaxing, the 2015 Branaire-Ducru reluctantly gives off with notes of baking spices, mocha and red cherries.  Medium-bodied, earthy and rather monolithic in the mouth, the wine appears to be shut down for business.  Hard to get an accurate read on this today.

 

2015 Chateau Giraud Larose.  A nose that’s dominated by animal, wet fur, and herbs.  Dark in character on the palate, with loads of earth and some mineral.  Little in the way of any obvious fruit.  Overall, this is rather modest in length and density.  I expected more from this address. WB 87.

 

2015 Chateau Lagrange.  Somewhat closed aromatically, but eventually some hints of blackcurrant, charcoal and vanilla can be discerned.  Medium-bodied, with good density of fruit, and at this juncture, somewhat simple.  Very tannic and clearly needs a minimum of 10 years in the cellar.  My hunch is that this is mostly shut down for business. WB 90?.

 

2015 Chateau Langoa Barton.  Mocha, violets and hints of red cherries can all be found in the aromatics of the 2015 Langoa Barton.  Medium-bodied, with sweet red cherries dominating the rather four-square palate.  This is pretty good on its own, but in this vintage, it is overshadowed by many other wines in its appellation.  WB 88.

 

2015 Chateau Leoville Barton.  Violets, mint, and smoke are readily apparent in the aromatic profile.  Medium- to full-bodied, loaded with minerals, earth and bitter chocolate, and foreboding tannic structure that suggests – no, make that demands – a minimum of 15 years of slumber in the cellar before drinkability.  An excellent wine, but will require tremendous patience. WB 93+.

 

2015 Chateau Leoville Poyferre.  This gives off powerful and well-defined notes of cassis, lavender and melted fudge.  Dark fruits, excellent refinement and a full body characterize the palate, along with some minerals and a hint of coffee.  Very long on the finish, with fine grained tannin coating every nook and cranny in the mouth.  An excellent wine that needs 10+ years in the cellar. WB 94+.

 

2015 Chateau D’Armailhac.  Black cherries, flowers and hints of chocolate make up the aromatic profile. Medium-bodied, with vanilla bean, bitter chocolate and earth.  It has surprisingly good refinement and length, and a good amount of tannin as well, so some patience in needed.  Might be the best D’Armailhac I’ve ever had. WB 91+.

 

2015 Chateau Clerc Milon.  Mostly cassis notes dominate here, along with some mocha.  Medium-bodied, with good refinement, a medium-length finish with black fruits and a touch of vanilla.  Solid wine that ideally needs 7-8 years in the cellar. WB 91.

 

2015 Chateau Grand-Puy Ducasse.  Smoke, blackberries and a floral top note. Very tannic and black fruited in the mouth, with moderate length on the finish.  Could use a bit of refinement, as it comes off as a bit rustic compared to other 2015 Pauillacs. WB 89.

 

2015 Chateau Grand-Puy-Lacoste.  Mocha, cassis, red berries on the highly aromatic nose.  Quite dense on the mid-palate, with excellent refinement, plush mouth feel, licorice and black cherries, minerals and a very long finish. This is obviously young, and will benefit from at least 8 years of cellaring.  A top-notch Grand-Puy-Lacoste that reminds me of the 1990. WB 95.

 

2015 Chateau Haut-Bages Liberal.  Aromatics here are composed of cassis, cherries and smoke.  It is modestly dense in the mouth, with some black fruits and very drying tannin on the short, rather abrupt finish.  Seems quite simple. WB 85.

 

2015 Chateau Lynch-Moussas.  One whiff here and aromas of vanilla and campfire smoke become quite apparent. Dark fruits are everywhere on the palate, along with some earth.  Finish is of moderate length, with rather coarse tannin arriving late.  Could really use a bit more refinement, but otherwise a good claret. WB 88.

 

2015 Chateau Pichon Baron.  Nearly impenetrable dark ruby, the 2015 Pichon Baron presents powerful notes of cassis, vanilla bean and flowers.  It is full-bodied, with licorice, coffee, black cherries and even some blueberries on the palate.  This very masculine wine will require at least 10+ years to become drinkable, but all the elements are there for it to become a superstar.  Clearly one of the best Pichon Barons since 1989. WB 95+.

 

2015 Chateau Pichon Longueville Comtesse de Lalande.  A veritable smorgasbord of aromas, with violets, blackberries, exotic spices, cocoa and graphite.  Incredibly refined in the mouth, with black cherries, licorice, mocha and minerals present everywhere.  Finishes with exceptional persistence and very fine-grained tannin and cut.  Flat-out great! WB 96+.

 

2015 Chateau De Pez.  Currently dominated by a smoke and red berries, the medium-bodied 2015 De Pez has modest density but surprisingly big and firm tannin. Overall, it is somewhat simple, but needs a few years in the cellar to round into drinking form. WB 88.

 

2015 Chateau Coutet.  Marmalade, apricot and quince are quite apparent in the aromatics.  Rather sweet in the mouth, but the sweetness is buffered by lots of acidity.  The end result is that this medium- to full-bodied wine never heavy or cloying.  A solid effort. WB 93.

 

2015 Chateau de Fargues.  Grass, fresh hay and orange rind notes make up the aromatic profile.  Full-bodied on the palate, with minerals and yellow fruits, it also has good acidity.  At the moment, though, that acidity is not nearly enough to overcome the sweetness.  Perhaps time will be kind here and bring the wine into better balance. WB 90+.

 

2015 Chateau Guiraud.  Sweet oranges and apricots, peaches, along with a whiff of straw.  Marmalade on the mid-palate, as is good acidity and a long finish.  A very nice Sauterne. WB 92.

 

 

 

 

 

 

 

 

 

Los Angeles, CA. June 7, 2016. Approximately 115 wine were poured.  Retail price points ranged from about $10 USD to almost $80/USD per bottle. Vintages varied from 2006 to 2015. There were some disappointments in the group–Mostly the second labels, such as:

Chateau Pichon Longueville Reserve de la Comtesse de Lalande 2006, with a suggested retail pricing of $52, 46% Cab Sauv, 32% Merlot, 13% Cab Franc, 9% Petit Verdot was nothing like its bigger brother. It did not show enough acid, and was monochromatic on the palate–with a simple mid palate fullness and nothing more. Perhaps it needed more age and air. WB 85.

(Similar experiences with other second labels)

What was ironically more approachable and accessible was:

Chateau de Pez, 2011 with a suggested retail of $45, 52% Cab Sauv, 46% Merlot, 2% Petit Verdot, from Saint Estephe with a suggested retail pricing of $45, was quite a bit more engaging with a rustic feel, better balance, better acid, and more overall accessibility than the above Pichon. WB 88.

A low price, great value red:

Chateau du Retout, 2011 with a suggested retail price of $19.99, 65% Cab Sauv, 33% Merlot, 5% Petit Verdot from Haut Medoc, almost stole the show. Rich red palatte, with a barnyard like funk on the nose and good overall balance made this wine not only very interesting, but a great value as well. One of the best red wines of the tasting with a great price point. WB91.

There were a few interesting dry whites:

‘G’ Chateau Guiraud, 2014 with a suggested retail of $22.99, 50% Sauv Blanc, 50%Semillon from Bordeaux was very endearing because of is balance, accessibility, abundance of minerality while having an air of sophistication. A pleasant surprise in this price range. One of the best white wines of the tasting, also with a very good price point. WB89.

Chateau des Gravieres Blanc, 2014 with a suggested retail of $14, 80% Sauv Blanc, 20% Semillion from Bordeaux was a best value and we gave  it the highest rating for a dry white in this tasting. Elegant, fresh, good acid (about 3.2 pH), with notes of green apple and dry gooseberry. It needs a year or two in the bottle to integrate. WB90.

There were two desert whites that were very engaging:

Chateau Dauphine-Rondillon Cuvee Classique, 2009 from Loupiac with a suggested retail of $17 was the best price/value desert wine of the event. Rich and full like a classic Sauternes, however with a very engaging price point. Sugar is 119 gm/l . Its rich viscosity engages the palate, and it could use a bit more acid, but at this price point, how can one complain. WB89.

Chateau Dauphine-Rondillon Cuvee d’Or Vielle Vignettes, 2007 from Loupiac with a suggested retail of $25 was probably the best wine of the event. It could hold its own against many classic Sauternes, even vintage. It had layers of fruit, essentially ripe peach that permeated the palate. Multidimensional. Intriguing. More sophisticated, engaging and alive than a young d’Yquem. It has a botrytis-like richness at an amazing price point. Find it, buy it. You will be thankful. WB93-94.

While the other wines at the event could have shown better, they did not at the time of the tasting. Perhaps several hours of additional air could have brought some of them to life. -P. Ronen with contributions by S. Woods.

We look forward to the annual LA Winefest event at Raleigh Studios. It covers the backlot area located at 5300 Melrose Ave. Hollywood, CA 90038, from 1pm to 5pm on May 30 and 31st. Hundreds of people sampling wine, beer, and food.

Tickets can be purchased here:

https://www.eventbrite.com/e/10th-annual-lawinefest-may-30th-31st-tickets-13878919221?ref=etckt

A list of exhibitors are as follows, please feel free to click on the links for more information:

Breweries & Other

• 101 Cider House
• Claremont Craft Ales
• Fireman’s Brew
• King Harbor Brewing Company
• Reel Brewery
• Sierra Nevada Brewing Company
• St. Killian Importing
• Stella Artois
• Ventura Limoncello Company
• Washington Gold Hard Cider

General Exhibitors

• A Total Diva Designs
• AmaWaterways
• Ameriprise Financial
• Bazaar Boutique
• BevWizard Co.
• Bistro Blends
• Bond Bar
• BrightCurrent
• Choctal
• CUTCO Cutlery
• Da’ African Village
• DelGrosso Foods
• Drizly
• Fancifull Fine Foods & Gift Baskets
• Farm Fresh To You
• Garlic Expressions
• GlamSquad
• Glitz N’ Glamour
• Go Vertical
• Gourmet Blends
• Gourmet Lips
• Homejoy
• Jax Coco
• King Barrel
• Kissy’s Creations
• Laguna Salt Company
• Los Angeles Times
• Malibu Discovery Wine Tours
• Maui Jim Sunglasses
• Olimila Gourmet Emporium
• Origami Owl & Laga Bags
• Quini
• Sideways Series – Rex Pickett
• TOSSWARE
• Vagabond Cheese
• Wine Me?
• Wine Treasures – Unique Finds for Lovers of Wine
• Zagat

Food Trucks/Restaurants

• Cousins Maine Lobster
• Crepe de Ville
• Fair Game GFT
• Jenis Splendid Ice Creams
• Kogi BBQ
• LA Brea Bakery
• Piazza Pie
• Raleigh Studios Cafe
• Slammin’ Sliders
• Sunset Catering
• Tainamite
• The Grilled Cheese Truck

For those in the industry, there will be a Sake and Japanese Whisky Tasting sponsored by Young’s Market on May 13th, 2015. Many of the offerings I hear will be of new products just coming to market in the US. It should be an entertaining event in downtown Los Angeles near Little Tokyo. Contact your Young’s Market wholesale representative for more details.

Pinot Days is an event that allows tasters to experience many of the best Pinot Noir wines produced from California, Oregon and New Zealand. The following wineries will be in attendance Saturday December 7, 2013. Links to the wineries are available below. Buy you tickets soon as this can be a sell-out event. It is one of the few events where the taster can learn about different Pinot Noir clones, and how different blends of those clones can produce completely different versions of what we call Pinot Noir wine.

The list of the California Pinot Days wineries:

Tickets can be purchased through this link:

http://www.pinotdays.com/Festivals/Southern_Cal.asp#&panel1-1

If you can not make it to the Los Angeles Tasting there are other dates for San Francisco, New York, and Chicago.

UGC MAIN TASTING 2013 Los Angeles, CA sponsored by Wally’s

Note: Most of these wines were open an hour or so before I tasted them, they are are big wines, that deserve several hours of decanting. None-the-less, here are my notes. Also be aware that the pH numbers are just a guide and not meant in any way to be an absolute measure of acidity–they are just a relative scale of what I noticed by tasting them, meaning 3.2 pH very acidic and 3.9pH barely acidic.

Domaine de Chevalier 2010– Violet in color, medium density with plum on the nose and palate, not exhibiting any green notes, yet showing some minerality, (3.9pH*), relatively open, WB 92 +.

Chateau Haut-Bailly 2010-, Red in color. impressive depth on the nose, layered plum on the nose and palate.  Musky, yet manly and racy at the same time.. Medium density. (3.6pH*), some minerality, open. Long finish of over 15 seconds.  One of my favorites of the tasting. WB 96+

Chateau Larrivet Haut-Brion 2010– Violet color, medium to medium-light density, lemony blackberry on the palate, silky tannins, (3.4pH*), open, with some minerality, WB 92+

Chateau Pape Clement 2010– Violet color, very integrated, medium density, chalky on palate, med-high minerality, (3.75pH*), WB 94

Chateau Smith Haut Lafitte 2010– Candied asparagus, with a good underbody/backbone tannic structure (provided by merlot?), medium density, lemony blackberry on nose and palate, somewhat green, (3.6pH*), longer finish of 15 seconds.WB 92

Chateau Canon La Gaffeliere 2010– Lime, plum and round blueberry-like flavors on the palate, lemony raspberry on the nose, (3.6pH*), WB 93

Chateau Clinet 2010– Round, sour plum on the palate, dark red color, medium-light bodied, somewhat closed nose (early in the tasting), ripe, (3.5pH*), WB 93+

Chateau La Lagune 2010– Deep backbone (merlot?), dark red color, medium-light bodied, somewhat closed on nose (early in the tasting), black pepper, spice, and dark sour cherries/plums  on  the palate. Some minerality as well, . (3.45pH*), WB 91

Chateau Cantenac Brown 2010– Less vinous than Brane-Cantenac, dark red color, light body, a bit watery, not green, somewhat minerally, open, medium dry cherry on palette, (3.6pH*), WB 91+

Chateau Brane-Contenac 2010– Watery, definitely vinous, dark red color, very light body, somewhat minerally, open, sour dry cherry on palate, (3.7pH*), WB 89

La Conseillante 2010– Dark red in color.  Delicate on the palate, , medium-to medium light in weight, flowery nose — daffodil, lavender on palate, open, (3.8pH*), WB 93

Chateau Giscours 2010– Sweet Meyer lemon, depth of berry fruit on palette.  Score?

Chateau Lascombes 2010– Red/violet color.  Aromas of lilacs, gritty tannins,  , medium-high density, not green, some minerality and blackberry on palate, (3.8pH*), WB 92+

Chateau Pieure-Lichine 2010– Red violet in color, medium density, pencil lead on palette, blueberry/raspberry on palette and on nose, a bit acidic (3.8pH*), WB 93

Chateau Rauzan-Segla 2010– Medium dark red, medium density, with fine tannins, light and playful, yet tight underlying structure, open on palate with sour plum notes, (3.8pH*), WB 92.

Pavie Macquin 2010– color?, bit green on the palate, with an eclectic nose, it shows quite a bit more acidity than many of the others in this tasting, (3.5pH*), too early to really evaluate WB 91+

Leoville Barton 2010– Red violet in color, not green, fine tannins, orange peel and tangy orange on palate along with raspberry and cherry, (3.5pH*), some minerality, open on the nose, WB 92 +

Saint Pierre 2010– Medium-plus toast on nose, most apparent oaky notes of any wine in this tasting. , Aromas of coffee and chocolate also present, red-violet in color, with medium to high density, showing minerality, and orange citrus on palate, (3.7pH*) WB 94+

Grand-Puy Ducasse 2010– Medium dark red in color, with medium density, delicate yet hot sparkling on tongue- secondary fermentation?, some minerality, lilac on palate, seems like mushroom and earth tones will surface in the future, WB 92+

Lynch-Bages 2010– Red in color, medium density, dry fig and plum on the palette, very fine tannins, (3.8pH*), little minerality, longer finish WB 93

Pichon-Longueville 2010– Dark red in color, medium density, chocolate on nose, very very fine tannins, well balanced, delicate, bit hot (from alcohol level), some minerality, open on palate with a stony cherry, best wine of the tasting, (3.8pH*), WB 96+

Pichon-Longueville Comtesse de Lalande 2010– Very dark red in color, medium plus density yet strangely watery also, lighter brighter fruit on palate than above, bit hot (from alcohol level), (3.7pH*), less minerality than above, open on palate with dry cherry notes, WB 94

Phelan Segur 2010-Medium dark red color, medium high density, not green, open on palate with cascading layers of fruit, great depth of fruit-somewhat sour cherry, cherry on the nose, WB 94+

Chateau Cantemerle 2010-Medium dark red violet color, medium density, acidity not very noticeable on palate, picked at the moment the fruit turned ripe, it is a model wine for discussing acid/fruit balance, at this point the fruit, though lush and brooding, seems to overpower the acid, later after aging for 2-3 years the fruit balance with acid should be more even. The improvement on fineness of tannins over previous years (probably due to the use of all French oak vs. some American and some French), beauty of fruit, and the price point make this the wine buy of the tasting, (3.85pH*), WB 92-93.

La Tour Blanche 2010– Dessert wine with white grapefruit on the palate and nose, with very good acidity, WB 92

Note: Most of these wines were open an hour or so before I tasted them, they are are big wines, that deserve several hours of decanting. None-the-less, here are my notes. Also be aware that the pH numbers are just a guide and not meant in any way to be an absolute measure of acidity–they are what I noticed by tasting them.

 

The March 2011 Family Wine Makers Tasting consisted of two parts, one at Del Mar Fairgrounds, on Sunday March 13, which initially accommodated media and industry and later allowed general public attendance; and a second at the Pasadena Convention Center, on Tuesday March 15^th, which was open to media and industry only. Both locations enjoyed a large number of attendees, perhaps 500-1500 at once, with a total attendance of over 2000 each.

With over 200 hundred wineries, and some wineries only attending one of the two sessions, it was helpful to attend both sessions. Furthermore, it allowed repeat tasting of the wines I really enjoyed, helping to solidify my opinions.

Overall, the wines are evolving closer and closer to what I would call a restrained or old world standard, meaning that fruit is not necessarily overpowering or even a dominant component in the overall experience. Case in point is Tablas Creek, where their 2006 Syrah has a large acid component.. In fact, it was almost too acidic — and can be described as “acid forward”. This is quite a feat in the often hot climate of the central coast of California, where summer heat can literally cook grapes on the vine making them super sweet, while destroying the sugar/acid balance in the process.

That is not to say that there weren’t any “fruit forward” wines at the tasting.  In fact, wineries such as Hall and Justin produced multiple bottling that follow in that style.  On the other hand, there were plenty of wineries on the opposite side of the spectrum, best exemplified by Dragonette (2009 Pinot Noirs) and Longoria (2007 Pinot Noirs) wines with a playful balance of acid and fruit, with no single component predominating.

Some wineries pushed the envelope with unusual blends, such as L’Aventure’s 2008 Cote a Cote, a GSM (Grenache, Syrah, Mourvedre) containing a high amount (20%) of rich, tongue smacking Mourvedre, causing one to stop and contemplate. This is no ordinary GSM—its eclectic, engaging, raw, yet composed with good acidity to tie it all together. Similarly thought-provoking is L’Aventure’s 2008 Estate Cuvee, a blend of 50% Syrah, 36% Cabernet Sauvignon, and 14% Petit Verdot. It doesn’t taste like Syrah, or Cabernet Sauvignon, or anything really identifiable except for the purple, velvety–yet focused–Petit Verdot element, which will probably integrate into the wine’s broader components over time. Yet, even without belaboring unusual academic percentages and traditional categorizations, it works, and works well.

Having so many varietals spanning so many wine growing areas in this tasting allows the taster to compare and contrast single varietal wines, from single vineyards or growing areas.  In this case, I tasted through a number of Pinot Noirs from Solomon Hills, the western-most vineyard within the Santa Maria vinicultural area which sits on a slope with direct exposure to cool breezes from the Pacific Ocean. With such fine terroir, it is instructive to compare winemaking styles from individual estates while still seeing common as terroir elements permeate through.

A perfect example on the influence of winemaking style can be seen when comparing Summerland’s 2008 Solomon Hills Pinot Noir with Tantara’s 2008 Solomon Hills Pinot Noir. Tantara seems to emphasize the earthy, spicy, and richness of the terrior while cradling a round and polished fruit element that is a mix of mostly ripe cherry with a tinge of blueberry, all balanced and integrated with the acid and the alcohol. Summerland, on the other hand, puts the fruit forward of the terroir, while still paying homage to it, allowing the spotlight to showcase the fruit, and allowing the terrior and acid to remain in the background. As a side note, both wines were tasted after being open for approximately 90 minutes to 120 minutes in order to allow for these individual expressions to become more pronounced.

Similarly, one is able to compare and contrast Howell Mountain Cabernet Sauvignon (grown at elevation of 600 to 2200 ft in Napa) versus Napa Valley floor fruit (grown at elevation of 50-200 ft). Quite an educational “compare and contrast” example. Cornerstone produces a Napa Valley Cabernet Sauvignon, an all-Howell Mountain fruit Cabernet Sauvignon, and a Cabernet Sauvignon with a blend of both fruit sources. By keeping the wine making consistent, the comparison is much more revealing. In this example, the Cornerstone Cellars Cabernet (vintage) from the Napa Valley floor had richer, denser fruit, with a less of an acid profile, while the Cornerstone Howell Mountain Cabernet (vintage) had more elegant, refined fruit, with a higher minerality, higher acid, and more subtleties of terroir on the palate and on the nose.  I noticed other Howell Mountain Cabs, such as those from Outpost, which I sampled outside of this tasting have similar characteristics, where fruit is not as dominant, allowing subtleties of minerality and terroir to showcase themselves.

Lastly, a similar interesting comparison is found in Ladera’s 05 Howell Mountain Cabernet Sauvignon and their 06 Napa Valley Cabernet Sauvignon. Rarely is a wine maker able to satisfy the in-laws on both sides of the family. Here, the family from Europe that likes complexity of earth, wafting smoke, dark fruit, yet good acidity with a depth of character will enjoy the Howell Mountain version, grown in volcanic, iron-rich soils, while the Napa Valley floor purists will enjoy the Napa Valley Cabernet, bright, big, dense fruit handed to you on a silver platter with fewer “distractions”.

Overall, it is rare to find so much to try in one tasting–so many varietals, so many regions, so many possible cross-comparisons–all in a venue that allows enough time for the wines to breathe and open up. The lines are not prohibitive, wine makers abound to answer questions, distributors, and wine reps freely exchange tasting notes and ideas. What more could you want…

I wish to that the participating wineries, staff, and management for another successful pair of tasting events. Their passion to bring the diversity of product and a quality wine tasting experience to both the industry professional and general public alike is greatly appreciated.

 

With its panoramic views of the inner harbor and nearby piers, the Wharf Room at the posh Boston Harbor Hotel provided the perfect venue for the representatives of the >100 Bordeaux Chateaux to showcase their 2008 vintage before an energetic crowd of wine buyers, restauranteurs, bloggers and other wine industry professionals.  In sharp contrast to the windswept snow outside, the warm and enthusiastic atmosphere inside the ballroom, coupled with the impeccable service by the hotel staff, made for a very pleasurable tasting experience.

It is difficult to pigeonhole the 2008 vintage in Bordeaux.  On the one hand, the wines lack the overt fat and muscle of the 2005, yet on the other hand, the wines have plenty of concentration and charm, and many of the best wines are anything but thin.  Most can be characterized by an abundance of red fruits in their flavor profile, good concentration, and adequate tannin to allow for 10+ years of development.  What they are not is the fruit bomb-like 2003’s – not a single wine that I tasted could be classified as over-ripe.  On the lower end of the totem pole, a few of the wines exhibited some green elements, but by and large these under-ripe characteristics were not in evidence in the better wines of the vintage.  A few Chateaux were guilty of over-extraction, and some others wine were unbalanced, with the most frequent culprit being tannins that were too aggressive and rough.  However, those winemakers that used a deft touch produced lovely wines that will age gracefully for some time.  Overall, the vintage appears less consistent than 2005 or 2000, where nearly everyone made successful wines.  However, it is not the minefield that is 2003, in which so many of the wines are overly alcoholic, imbalanced and full of over-ripe fruit, while others are an essentially a perfect marriage of fruit, structure and accessibility.  One thing seems certain – the top wines of 2008 (and there are many of them) are not far off from their older counterparts of 2000 and 2005.  In my mind, what separates the 2008’s from those two stellar vintages of the last decade is the considerable number of Chateaux whose wines are off the mark and do not approach the heights that they are capable of reaching in the very best vintages.  Luckily, careful selection of the best 2008s will reward the shrewd consumer with many age-worthy wines that are the near-qualitative equals of the very best wines from these Chateaux, all for a mere fraction of the prices that those top bottlings normally command.

What follows are tasting notes on 50+ red wines that were sampled, many of them several times, at the UGC event.  Scoring is done on a 100-point Parker scale.  The wines are arranged alphabetically within each appellation.  A good percentage of the wines were re-tasted at a private event in early February, with consistent notes.  Happy hunting!

 

Pessac-Leognan

 

Chateau Carbonnieux

Highly aromatic nose of loam, smoke, red raspberries and oak.  On the palate, the wine is medium-bodied with red raspberries, earth and a touch of oak.  Flavors linger for 15 seconds on the finish.  This is just a notch below the 2005 in quality, but still a very good wine.  This will drink well early. WB 90.

 

Domaine de Chevalier

Soaring, noble aromatics of smoke, pipe tobacco, sweet raspberry.  Red fruit on the entry, with some underbrush and very light toast on the medium-bodied frame.  Twenty-plus second finish, with refined tannins gently gripping the palate.  A clear step up from the Carbonnieux.  This will benefit from some bottle aging, and is far better than what the estate produced even 10 years ago. WB 93.

 

Chateau de Fieuzal

Smoky spices and tobacco on the nose.  Medium-bodied, with red currants, orange rind and a hint of oak.  Falls off a cliff on the short finish with some unrefined tannins briefly clinging to the palate. WB 86.

 

Chateau Haut-Bailly

Very dark red.  Noble nose of smoke, dark cherry tobacco and cassis jumps out of the glass.  Red and black fruits in the mouth, with a beautifully round mid-palate serving as exhibit A of superior winemaking.  Medium-bodied, with a long finish marked by fine-grained tannins that arrive very late.  This superb Haut-Bailly needs a minimum of 10 years in the cellar, but it has all the elements of a star in the making. WB 95.

 

Chateau Haut-Bergey

Smokey, modern nose with tobacco and black raspberry.  Rather fruit-forward on the palate, with plums, cherries and earth in evidence.  Medium- to full-bodied and a bit short on the finish, this Haut-Bergey is not in the same league as the 2000, but is a good, modern Pessac nonetheless. WB 90.

 

Chateau Larrivet Haut Brion

Deep red with some purple evident.  Sweet tobacco and some serious smoke and plums on the rather effusive nose.  Silky in the mouth, but linear and rather four-square at the moment, with plums and cassis making their presence known.  Finishes with a good burst of fruit on the 15- to 20-second finish.  A qualitative equal of the 2000 and 2005. WB 91.

 

Chateau Latour-Martillac

Smoke, underbrush and black tobacco on the nose.  Darker in color than most of the other Pessac reds, almost purple-ish.  Medium-bodied with black cherries and toast in evidence.  Finishes with big tannins and a healthy dose of toasty oak.  I wonder whether the oak will ever be completely integrated here.  WB 88?.

 

Chateau Olivier

Ruby red.  Subdued nose of smoke and plum.  Rather lean on the palate, with some cherry red fruits in evidence.  Finishes short and abrupt. WB 84.

 

Chateau Pape-Clement

Dark Red.  Very modern – toasty oak, vanilla, and coffee on the nose.  Lots of extract, big body, dark fruits and drying tannins throughout.  Best on the long finish that really fans out.  Of all the wines tasted in this appellation, this one has the least Pessac character.  Nonetheless, could be very good if it comes together.  Needs lots of time. WB 92+.

 

Chateau Smith-Haut-Lafitte

Very dark red.  Smoke and tobacco on the very reserved nose.  Full-bodied on the palate, loaded with black cherries, loam and tons of vanilla oak.  The long finish is very drying.  In the style of the 2004 at this estate.  If oak fully integrates, this could be even better than current assessment. WB 91+?

 

 

Saint-Emilion

 

Chateau Angelus

Very dark red.  Powerful and noble aromas of violets, raspberry and asian spices.  Medium to full-bodied  in the mouth, with dark plums, licorice and mocha, all presented in a package of notable refinement.  A good, rather than great vintage of Angelus, but still one of the better St Emilions of the vintage.  WB 93.

 

Chateau Beau-Sejour-Becot

Purple.  Smoke, incense and flowers dominate the aromatics here.  Refreshingly cool in the mouth, with dark berries, chocolate and minerally overtones abundantly present.  Finishes with medium length and some dusty tannins.  WB 91.

 

Chateau Canon

Ruby-red.  Red cherries, smoke, and lavender on the nose.  Red currants, wood, vitamins on the decidedly medium bodied palate.  Quite refined, with no sense of heaviness, and flavors that linger for 20+ seconds on the finish.  Not forced at all.  WB 92.

 

Chateau Canon-la-Gaffeliere

Darkly colored, with lots of oak and violets evident on the nose.  Slightly rough around the edges on the palate, with a medium body, black raspberries, toasty oak and considerable tannin which is even more evident on the 15+ second finish. WB 90.

 

Chateau La Dominique

Very dark, nearly opaque red.  Here too the Cabernet Franc asserts itself with lavender, dried herbs and some cassis on the nose.  A smooth entry with dark fruits leads to a medium-bodied palate that is quite minerally and spicy.  Lots of oak evident on the finish – if it gets better integrated (and this is a big if!), this wine will merit a higher score.  WB 90+?

 

Chateau Figeac

Clear medium red.  Restrained aromas of flowers and red raspberries.  Some spice on the palate, with considerable tannin and an underlying herbal streak.  Not in the same league as the stellar 1982, 1990 or 1998.  It may ameliorate with some years in the cellar, but that’s far from a sure thing. WB 86+?.

 

Clos Fourtet

Deep red.  Nose heavy on the Cabernet Franc components, with violets and exotic spices especially strong.  Shockingly sweet and suave in the mouth – nearly compote-like sweetness that’s followed by a long, minerally finish with high quality oak and very fine grained tannins that arrive quite late.  The latest installment in a string of excellent wines from this Chateau.  WB 94.

 

Chateau Franc Mayne

Ruby red.  Medium-intensity nose of fresh flowers and incense.  Sweet berries on the medium-bodied palate, a little monolithic in comparison to the better St. Emilions of the vintage.  Finishes with adequate length and a touch of minerals.  WB 89.

 

Chateau Grand Mayne

Deep, dark red.  Noble aromas of violets, mocha, and dark cherries.  Deep and vinous in the mouth, full-bodied with black raspberry, chocolate and plum notes that eventually lead to a long, minerally finish with fine tannins coming on quite late.  A very impressive young wine. WB 93.

 

Chateau La Gaffeliere

Dark red with hints of purple.  Chocolate, plum and spice on the nose.  Medium-bodied and refined on the palate, with plums, sweet red cherries and exotic spices making up the flavor profile.  High degree of refinement and a deft winemaking hand go al long way here.  WB 93.

 

Chateau Larcis-Ducasse

Deep garnet.  Wild strawberry, dried herbs and a hint of mint can be found on the nose of the 2008 Larcis-Ducasse.  Silky-smooth in the mouth, with a medium body and lots of red raspberries and sweet chocolate.  Finishes fairly long with some oak poking through at the very end.  Thoroughly modern-styled, and unabashedly hedonistic.  WB 93.

Chateau Pavie-Macquin

Nearly opaque red.  Aromatics of cassis, chocolate, spices and violets distinguish the nose of this St. Emilion offering that hails from the Côte Pavie.  Powerful and dense, full bodied in the mouth with good complexity of flavors, ranging from mocha, licorice, and plum to roasted herbs and a hint of exotic spice.  Suave and refined, with a strong minerally streak that is seemingly omnipresent all the way to the long, resonant finish. WB 94.

 

Chateau Troplong-Mondot

Inky purple/red.  Nicely-delineated aromatics of lavender, spices and subtle vanilla and camphor.  Very powerful in the mouth, with a dark berry essence and underlying minerality that just won’t quit.  This shows an exhilarating sweetness/acid balance and a very long, complex finish.  This superb wine really demands at least ten years in the cellar. WB 95.

 

Pomerol

 

Chateau Beauregard

Light ruby red.  Rather flamboyant nose of plums, mocha and flowers.  Quite sweet on the palate, with a good density and red cherry-dominated flavors.  Lingers for 15 seconds on the finish.  This will provide immediate pleasure. WB 90.

 

Chateau Clinet

Intense aromatics of violets, lavender and plums.  Full-bodied on the palate, with raspberry coulis, licorice and figs all in abundance.  Finishes with a burst of fruit that lingers on the palate for more than 30 seconds.  A very impressive Clinet – quite possibly the finest vintage here since the otherworldly 1990! WB 95.

 

Chateau Gazin

Ruby red.  Raspberries and smoky plums on the moderately intense nose.  Good fruit density on the palate, with dark plums, blackberries in evidence and adequate acidity.  Some oak and tannin still need to be resolved on the 20+ second finish.  This should really come together after about 5-10 years in the cellar.  WB 92.

 

Chateau La Conseillante

Deep garnet.  Aromatically complex nose of red raspberries, violets, mocha and subtle oak.  Light- to medium-bodied on the palate, almost deceptively airy, yet at the same time packed with red fruit and herbs.  Best on the long, very minerally finish that really fans out like a peacock’s tail.  A dead ringer for the 2001 tasted at a similar stage.  This will really be stunning should the wine gain weight with bottle age. WB 93+.

 

Haut-Medoc

 

Chateau La Lagune

Deep red with purple tinges.  Camphor, spice and smoke on the nose.  Medium-bodied and very dry on the palate, with lots of extract but a rather rustic style.  Medium length finish. WB 90.

Margaux

 

Chateau Brane-Cantenac

Translucent red.  Rather reserved red berry- and herb-dominated nose.  Very green on the palate, with a strong sense of underripeness.  A disappointment in the context of the vintage.  WB 80.

 

Chateau Cantenac-Brown

Dark red.  Margaux berries and smoke make up the aromatic profile of the 2008 Cantenac-Brown.  Red currants, cherries and dried herbs on the decidedly medium-bodied palate.  A 15-second finish caps off this decent, but by no means standout, wine.  WB 88.

 

Chateau Du Tertre

Red with hints of orange.  Smoky nose with camphor, plum, mocha and spice – aromatically, this could be from anywhere.  Red-fruited mid-palate, not overly complex at this stage, but not overdone either.  By no means a blockbuster, but a nice enough drink.  WB 89.

 

Chateau Ferriere

Ruby red.  Elegant nose of red cherries and subtle flowers.  Medium-bodied, reasonably refined on the palate, but a bit four-square at the moment.  A nice, early drinking wine.  WB 89.

 

Chateau Giscours

Garnet.  Penetrating nose of spices, cassis and flowers.  Medium- to full-bodied, with red and black berries, plums and herbs dominating the taste buds.  A note of bayleaf makes itself apparent on the 20+ second finish and adds complexity.  Not for fans of very ripe meritage blends. A notch below the very successful 2000 vintage here.  WB 90.

 

Chateau Kirwan

Nearly black in color.  Aromatics are highlighted by cassis and toasty oak.  Full-bodied and loaded with dark fruit.  Very fruit-forward with a short, 10 second finish with nice licorice notes but also loads of toasty oak.  Far too modern-styled and overextracted for me.  WB 84.

 

Chateau Labegorce

Deep red.  Cranberry and bell pepper on the nose.  Light- to medium-bodied, with raspberries and green herbs in evidence.  This should be drunk upon release, and does not seem fully ripe.  WB 82.

 

Chateau Lascombes

Dark red.  Powerful, aromatic nose of red cherries, cassis, and incense.  Sweet on the entry, with black raspberry, mocha, and licorice on the medium-bodied palate.  Medium-length finish with some toasty oak showing through.  WB 91.

 

Chateau Malescot-Saint-Exupery

Ruby red.  Cassis, lavender, and oak all make their presence known on the flamboyant nose.  A smorgasbord of red and black berries on the medium-bodied palate, with some minerality for good measure.  As approachable as this is now, this will really benefit from some time in the cellar. This chateau is making some of the best wines that are coming out of the Margaux appellation.  WB 92+.

 

Chateau Rauzan-Segla

Deep, dark red.  Dark, brooding nose of flowers, black cherries and high-quality toast.  Similar on the palate, with cassis, toasty oak and considerable stuffing.  Finishes with medium length and considerable tannin.  Today this has all the elements of an overextracted, overoaked wine.  If it ever comes together, it could merit a significantly higher score.  WB 90+?

 

Saint Julien

 

Chateau Branaire-Ducru

Dark garnet.  Modern nose of red raspberry, asian spices and a hint oak.  Medium-bodied and quite complex on the palate, with red cherries, licorice, sweet plums and minerals.  Flavors really linger on the 20-25 second finish.  Not a heavyweight by any means, but what great balance here! WB 93.

 

Chateau Gruaud-Larose

Smoky, musty nose with licorice, red cherry aromas – really stands out among the other wines tasted.  Masculine and dark in the mouth, with lots of cassis and dark plums, a full body with fine-grained tannins on the medium-length finish.  A unique wine.  WB 92.

 

Chateau Lagrange

Cassis and violets on the somewhat subdued nose.  In the mouth, chunky red and black raspberries, drying tannins and lots of stuffing.  The overall sensation here is that of a big-framed wine that is lacking some polish.  A Medium-length finish is all bitter chocolate at the moment.  Wait and see on this one. WB 90+?

 

Chateau Langoa Barton

Dark red in color.  Some red cherries and hints of blackberries on the nose.  Medium bodied and rather stern on the palate, just a notch below aggressive.  Certainly too austere for current enjoyment, and probably will always be marked by an excess of tannin and paucity of fruit. WB 85.

 

Chateau Leoville Barton

Nearly impenetrable red.  Reserved nose dominated by cassis and oak, with hints of lead pencil.  Serious, somewhat stern on the palate, with strong minerality, black cherries and slight oak char.  Long finish of 30+ seconds.  This is reminiscent of the 1995 here, and will require 10+ years for the tannins to subside enough to provide enjoyment.  This one is for lovers of traditional claret. WB 92.

 

Chateau Leoville-Poyferre

Deep ruby-red.  Very effusive on the nose, with currants and tons of vanilla in evidence.  Silky-smooth on the palate, nearly full-bodied with copious black cherries, cassis, plums and licorice all present.  Long finish with omnipresent tannins.  This modern-styled cellar-worthy concoction is miles away from its classically-styled, reserved neighbor Leoville-Barton. WB 94.

 

Chateau Saint-Pierre

Very dark, nearly opaque red.  Aromatic nose of camphor, violet, spice and berries.  Big, bracing tannins permeate the palate, as do dark fruits, dried herbs and oak.  A 25+ second finish saturates the palate.  This up-and-coming estate has really been on a roll since the 2003 vintage. WB 93.

 

Chateau Talbot

Medium intensity red.  Redcurrant and asian spice note, and a slight mustiness on the nose.  Medium-bodied on the palate, with a bright red fruit character and intense underlying minerality.  Some oak is evident on the medium-length finish.  Solid wine that needs five years in the cellar to come together.  WB 90.

 

Pauillac

 

Chateau Batailley

Cedary, aromatic nose that screams Pauillac.  Medium-bodied on the palate, with cassis, licorice, minerals and a smidgeon of high-quality toasty oak.  Flavors linger on the palate for more than 20 seconds after wine is swallowed.  A very nice, traditional-styled Pauillac. WB 91.

 

Chateau Clerc-Milon

Ruby-red with hints of purple.  Aromatics of smoke, cassis, lead pencil and a hint of violets.  Medium- to full-bodied, with cassis, dark chocolate and minerals all present on the palate.  Finishes with a 20+ second burst of fruit and tannin of reasonable polish. WB 92.

Chateau d’Armailhac

Deep red.  Aromatic nose redolent of cassis, with interspersed hints of cedar and flowers.  Smooth on the entry, with mostly red fruit and a hint of oak on the medium-bodied palate.  Slightly shorter and less dense than Clerc-Milon, but quite nice nonetheless. WB 90.

Chateau Lynch-Bages

Very dark red.  Rather reserved on the nose, with cassis aromas being predominant.  Medium- to full bodied on the palate, with dark fruits and toast in evidence.  Some tannin is pokes through on the medium-length finish.  A good rather than great vintage here – closer to the 1999 than to the 1989.  WB 91.

Chateau Lynch-Moussas

Translucent red.  Fruity nose with gentle, freshly picked raspberries and hints of dried spices.  Medium-bodied on the palate, with rather four-square sweet red cherries in evidence.  Falls off a cliff on the short finish.  This simple, but pleasant claret ought to be consumed over the short term.  WB 85.

Chateau Pichon-Longueville

Very deep red.  Noble, effusive nose of cassis, black plums and flowers.  Full bodied on the palate, with a panoply of fruit, licorice and minerality and high-class refinement that really separates the 2008 Pichon-Baron from the pack.  A very long, complex finish of at least 40 seconds is a fitting crescendo for this first-rate claret.  Superb!  WB 96.

Chateau Pichon Longueville Comtesse de Lalande

Lighter in color than the Baron.  Highly complex, aromatic nose of plums, smoke, asian spices and violets.  Medium- to full-bodied on the palate, with red cherries, cranberries and chocolate all beautifully delineated.  Silky-smooth, liquid cashmere-like texture effortlessly glides across the palate, leading to a long, resonant finish that leaves the taster without any doubts about the noble pedigree of this wine.  WB 96.