2004 Forman Cabernet Sauvignon

One of a trilogy of my favorite producers from Napa Valley (the other two being Togni and Dunn). The 2004 is hitting on all cylinders now. Double decanted and aerated in decanter for 2 hours. Modest amount of fine grained sediment. 
14.6% abv. 

76% Cabernet Sauvignon (79% Grande Roche, 21% Thorevilos)
10% Cabernet Franc (100% Grande Roche)
7% Petit Verdot (100% Grande Roche)
7% Merlot (100% Grande Roche)
Aged 21 months in 70% new and 30% two year old Bordeaux barrels

Savory complexity with an extended and highly pleasing finish. Burnished, sweet tannins provide a signature dusty mouthfeel that I love in these wines. Blackberry, cassis, lead pencil, olive. Delicate floral and herb influenced nose.  This is a wine that lights up smiles around the table with nods of appreciation at what can be achieved in Napa Valley by one of the Maestro's. Paired beautifully with wood fire grilled filet mignon. 

From Antonio Galloni.... 
"The core vineyard for the Forman Cabernet is the estate vineyard, which is on the St. Helena border......Ric Forman also co-owns the lease on Thorevilos (but not the physical piece of land) with David Abreu. In some vintages, Forman takes fruit from Thorevilos, in others he does not. The main issue is that the market price of Thorevilos fruit is very high, certainly much higher than Forman's modest bottle price should theoretically allow. The Rutherford vineyard is Star, and that is where the Chardonnay is sourced..."

NV Bérêche Reflet d'Antan (deg Dec 2016)

One my favorites, this solera-style blending of Pinot Noir, Pinot Meunier and Chardonnay from Raphaël and Vincent Bérêche is an intriguingly elegant Champagne. 

The stunningly vinous nose sets up a finely complex melange of flavor that dances effortlessly across one's palate. Opens in the glass and reveals a savory citrus element tuned with mouthwatering, food friendly salinity. 

Did I mention the nose is absolutely irresistible?

Complemented a wonderful fried chicken dish.  I had heard that Champagne goes well with fried chicken and I can't disagree. 

Interesting notes from David Schildknecht in 2013...

"Raphael Bereche began working with his father Jean-Pierre in 2004 – which was also (and probably not coincidentally) the year in which this estate went organic – and has gradually taken the lead. This estate has holdings in the area around their home base of Ludes; in the gravel and sand “Meunier” belt of the Petite Montagne de Reims; and around Mareuil-le-Port on the Left Bank of the Marne. Amazingly, other than the (far from) “basic” Brut and Extra Brut “Reserve” bottlings, all of the wines here are disgorged by hand after aging under cork rather than crown capsule, a luxury (and, true, to some small degree a risk) that applies to few Champagne estates today, and if at all, then usually only for a couple of their most expensive bottlings. This is also, I’m told, one of those precious few wine estates in any given region that perpetuates the work of massale selection from its old vines. Given that the Bereche wines do not “do malo” – though most wines see barrel – and are typically finished with very low dosage, it’s not so surprising that as a group they tend toward tartness and a certain austerity, but for the most part, that is well-buffered and subsumed into a complex whole. ..."

2005 Lopez de Heredia Vina Bosconia and 2015 Terlano Vorberg

The '05 Bosconia is coming into its own nicely.  Mostly tempranillo with some Garnacha, Graciano and Mazuelo.

Smoky black cherry and plum with meaty nuance and spicecake. Very well balanced.  Tannins have mellowed... smooth as silk.  Had decanted and aerated for a couple of hours prior to drinking.  Went well with Latin mop bone-in pork chop.

What can I say about Vorberg that hasnt already been said... a lovely wine.

2010 Villa Le Prata Brunello di Montalcino

Villa Le Prata is a small family-owned winery with vineyard holdings in central and southern Montalcino region. The mainstay bottling is comprised of a blend from these vineyards:

Rizzieri (500m elevation)
Le Prata (510m)
Ramoni (210m)
Velona (250m)




15% abv. Aged for 3.5 years in a combination of 5 hectoliter French oak tonneaux and 30 hectoliter Slovenian oak barrels.

This is a very nice effort. Savory, sous bois-influenced nose that is irresistible, matched with big red cherry fruit palate accented with leather, anise and tobacco.  Soft, gracious tannins. Very open-knit and inviting texture. Paired beautifully with meat ravioli. Not the most complex wine but highly satisfying.