Recent wines

[Florida Jim]

1995 Laurel Glen, Sonoma Mountain Cabernet Sauvignon:

Smelled and tasted like a barrel sample for about ten minutes. Then it tightened up and became mono where it had been stereo. Not too tannic or disjointed just very, very young. Good, ripe juice.

Needs at least a decade.

2001 Donnhoff, Riesling Estate (Qba):

The sweetness this had on release has reduced some and the stone and mineral character is starting to assert itself. Little by little, this is getting better. And it’s a bargain.

1999 Zind-Humbrecht, Pinot Gris Clos Windsbuhl:

Good wine. Peach nectar with a nice spicey note and plenty of ripe fruit; the acids sharpen things at mid-palate and drive a long, balanced finish. Good density, some RS.

Good now; surely good later.

Thanks Steve.

1998 Louis Michel, Chablis Vaidesir:

Lemon drop and mineral nose with a crisp and pure palate of citrus, rain water and mineral, richer (almost California richness – but no butter or wood) and broader than expected; long finish. Served with tomato and mozzarella salad – perfect.

1995 Ambra, Carmignano Riserva:

A high toned red fruit nose with elements of dirt, ozone and resin. Complex on the palate and pretty well resolved; lots of red fruit and earth tones, some jelly bean and light chili spice flavors; very nice integration and balance. Together with a long finish, it matched a dish of pasta with ricotta and walnuts, beautifully.

1997 Sottimano, Barbaresco Vigna Del Salto;

Perfume and red cherries lead on the nose, substantial oak, some rose aromas and a touch of burnt sugar. Medium bodied with very fine, dusty tannins, the palate is a touch dried by the tannins but still the ripe cherry, burnt sugar elements repeat; maybe a bit of asphalt smoke and some oak flavors lead to a long, slightly drying finish. We are into this one too early, it seems; the wood is sticking out and the tannins are prominent. Still, it has its allure and went well with grilled flank steak.

Thanks Larry.

2000 Vieux Mas des Papes CdP:

Ah Mourvedre; gamey, tarry, salty, black fruit scented juice that rises up to meet you. Medium body but very flavor-filled, with asphalt, black fruit, some cherry, salt and a whisper of spice. A finish that reviews all that stuff that went before and holds its ripe fruit tone for quite awhile. With leftovers of cold, grilled flank steak, delicious.

Now, would be a good time to open one.

Best, Jim

[Craig Camp]

Jim - do you think the oak will every resolve on the 97 Barolo? I am not optomistic about the oaky 97's I have tasted.

[Florida Jim]

Jim - do you think the oak will every resolve on the 97 Barolo? I am not optomistic about the oaky 97's I have tasted.

Craig,

I have not nearly enough experience with the regions to predict what the oak will do in either Barolo or Barbaresco.

I will say that this was not a species of dill nor was it overwhelming vis-a-vis the wine. But it was obvious.

Best, Jim