Blogs
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Bruce Sanderson Decanted
Posted: June 13, 2006 By Bruce Sanderson
Day 9, June 11: Sunday I had one appointment, but it encompassed two domaines and one négociant operation. Etienne de Montille runs both his family domaine, De Montille , and manages the Château de Puligny-Montrachet.
Blogs
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James Laube's Wine Flights
Posted: June 12, 2006 By James Laube
Made my first two dives into the frigid Pacific Ocean over the weekend in search of abalone. The two forays could hardly have been more different. On Saturday afternoon, when I arrived at my friend Greg’s place in Mendocino, off Salmon Creek, my enthusiasm got the better of me.
Blogs
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Stirring the Lees with James Molesworth
Posted: June 12, 2006 By James Molesworth
Just spoke to the one of the co-owners of a major Chilean winery, who related this interesting tidbit of info. They were thinking of moving to screwcap closure for some of their whites, and their Australian distributor said if they did, they would double their order.
Blogs
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Harvey Steiman At Large
Posted: June 12, 2006 By Harvey Steiman
Sometimes I get a little silly in the middle of a tasting, not from the alcohol (I don't know about you, but I'm spitting) but probably from trying to concentrate too hard. So I take the bag off a wine, and the label is "Five Geese.
Blogs
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James Suckling Uncorked
Posted: June 12, 2006 By James Suckling
The American-owned first growth Haut-Brion opened the 2005 futures market today by more than doubling its price from the year before and selling its wine for 200 Euros to the Bordeaux trade. And apparently the world can’t get enough.
Blogs
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Bruce Sanderson Decanted
Posted: June 12, 2006 By Bruce Sanderson
Day 8, June 10: This day, I journeyed to another world, the Maconnais. I fell in love with the rolling hills, steep valleys and the imposing limestone outcroppings, the most famous of which is Le Solutré.
Blogs
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Bruce Sanderson Decanted
Posted: June 11, 2006 By Bruce Sanderson
Day 7, June 9: I went to Domaine Jean Grivot , which consists of 40 acres spread over 18 different vineyards. Though the estate is not organic, Etienne Grivot farms his land thoughtfully and prefers a combination of young, old and very old vines in each site.
Blogs
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James Suckling Uncorked
Posted: June 10, 2006 By James Suckling
Do you know the story about the goose that laid the golden egg? Well, Bordeaux appears to be killing the goose through greed. The goose, of course, is the consumer, and I just don’t think that the market will bear horrendous price increases for 2005 futures.
Blogs
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Harvey Steiman At Large
Posted: June 9, 2006 By Harvey Steiman
A few months ago, Oregon winemaker Harry Peterson-Nedry called with an idea that went right to my heart. A charity auction he was involved in wanted to offer a weekend in San Francisco that would include two performances at the San Francisco Opera and dinner at Jardinière.
Blogs
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Bruce Sanderson Decanted
Posted: June 9, 2006 By Bruce Sanderson
This trip is my first impression of the 2005 red and white Burgundies. But it is an impression, and it’s important to remember that these are still unfinished wines. They have another 7 or 8 months to mature in barrel before being assembled for bottling.
Blogs
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Bruce Sanderson Decanted
Posted: June 8, 2006 By Bruce Sanderson
Day 5, June 7: As it turned out, my 3 appointments are all in Nuits-St.-Georges. And, as in my previous visits, I tasted all the wines non-blind in the cellars. The Liger-Belair family began in the wine business in 1720, but it wasn’t until 2002 that a family member made wines from the vineyards.
Blogs
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Harvey Steiman At Large
Posted: June 8, 2006 By Harvey Steiman
When super chef Thomas Keller announced he was opening a casual family restaurant in July down the street from his much-venerated French Laundry in Napa Valley, he said it was only temporary, until he unveiled a more permanent restaurant next year.
Blogs
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Stirring the Lees with James Molesworth
Posted: June 8, 2006 By James Molesworth
Just a few days after Concha y Toro came in to show me their new small production Carmenère bottling , I met with Viña Santa Ema winemaker Andrés Sanhueza, and Kingston Family owners Courtney and Michael Kingston.
Blogs
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James Suckling Uncorked
Posted: June 8, 2006 By James Suckling
It had to happen. Château Malescot-St.-Exupéry, the Margaux wine estate, released its 2005 on the market today at more than double last year’s price. It went from about $18 a bottle from the chateau for the 2004 to about $38 for the 2005.
Blogs
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James Laube's Wine Flights
Posted: June 7, 2006 By James Laube
Starting today, for a 24-hour period ( this post is now closed to further questions ), I'll be taking my turn at "Ask the Editors." My tasting beat is California, but if you’ve got questions about other regions or about wine in general on which I can share my views, I’ll give it my best shot.
Blogs
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James Suckling Uncorked
Posted: June 7, 2006 By James Suckling
I was tasting some 2003 Chianti Classicos today, and I started to think how confusing the appellation really is. You can’t tell what you have in the bottle, from a cheap red with little or no character to a superstar pure Sangiovese with the class and aging potential of any great Italian red.
Blogs
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Bruce Sanderson Decanted
Posted: June 7, 2006 By Bruce Sanderson
Day 4: June 6 There’s nothing like tasting 60 wines before lunch. When you visit chez Louis Jadot, that’s a fraction of the wines made. And if it were left to the energetic winemaker Jacques Lardière, you would not leave without tasting everything.
Blogs
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James Laube's Wine Flights
Posted: June 6, 2006 By James Laube
Here are an e-mail address and a fax number that Cabernet lovers should jot down: info@levymcclellan.com and (707) 963-1282. That's the way to get on the mailing list for the new Bob Levy-Martha McClellan Levy Cabernet Sauvignon.
Blogs
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Harvey Steiman At Large
Posted: June 6, 2006 By Harvey Steiman
The other day my friend Tom and I were talking about all the raw fish appetizers we've been seeing on menus lately. He mused, "What's the difference between crudo and sashimi?" I thought about it for a few seconds.
Blogs
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Bruce Sanderson Decanted
Posted: June 6, 2006 By Bruce Sanderson
Day 3: June 5 Now, to the heart of the matter: Visiting and tasting at some of the top domaines and negoce in Burgundy. Cool weather prior to my trip delayed the malolactic fermentations ,and many of the 2005s are still undergoing malolactic fermentation.
