by Ray Johnson | Nov 4, 2008 | Bordeaux, France, Graves, Sauvignon Blanc, Semillon
Chateau Lagupeau, Graves 2007 The nose is a mix of bay leaves, fruit and chemical notes. In the mouth the wine is hard and lean with lots of acid. There’s a sense that this wine is aging prematurely and I’d be hesitant to purchase another bottle. This is...
by Ray Johnson | Oct 28, 2008 | Chateauneuf-du-Pape, France, Grenache, Mourvedre, Rhône
Andre Brunel, Chateauneuf-du-Pape, Les Cailloux 2005 The nose sports smoke and a healthy but appropriate dose of brett for this wine, accentuating a meatiness. The earthiness repeats in the mouth with an explosion of red fruits. The structure provides the frame around...
by Ray Johnson | Oct 28, 2008 | Burgundy, France, Marsannay, Pinot Noir
Give this wine some time to blow off the stink. Then you can see the cherries, cola and earthy forest floor notes in the nose. There are gamey flavors in the mouth, with the acidity you’d expect and a rather light-body and light to moderate concentration. This...
by Ray Johnson | Oct 28, 2008 | Alsace, Burgundy, Chardonnay, France, Gewurztraminer, Macon-Villages
Verget, Macon Villages, “Grand Elevage” 2006 There’s a mix of minerality and doughy notes in the nose while the mouth is steely with a bit of slipperiness coating the tongue, adding richness to the austerity. From Jean-Marie Guffen, whose Chardonnays...
by Ray Johnson | Oct 23, 2008 | Champagne, Chardonnay, France, Pinot Noir
I had the opportunity to meet with two respected growers from Champagne at the WineWise and Terry Theise tasting today in San Francisco. Both are producers as well, crafting dynamite sparklers, each with their own house style. If forced to make a choice, I would take...
by Ray Johnson | Oct 15, 2008 | Chenin Blanc, France, Late Harvest White, Quarts de Chaume, White Dessert
Chateau Pierre-Bise, Quarts de Chaume 2004 Honey is the signature smell that jumps out of the glass with caramel and some noticeable but tolerable VA. When you think of the Sauternes model, it works just fine. There’s also citrus, like fresh orange and orange...
