NV Champagne Jacquesson Cuvée No. 740 Extra-Brut

Popped and poured. 12% abv. Low 1.5 g/l dosage. May 2017 disgorgement.

First foray with this producer, and I like what they are doing. 

Jean-Hervé and Laurent Chiquet have implemented an intriguing strategic shift to more of a vintage specific reflection of terroir, rather than a focus on consistency of "house" style.

Cuvee No. 740 is comprised of 60% Chardonnay, 20% Pinot Meunier, 20% Pinot Noir from the excellent 2012 base vintage (blended with 20% reserve wine from previous vintages). Vineyard sources are a combination of Grand Cru and Premier Cru vineyards in Aÿ, Dizy, Hautvillers, Avize and Oiry. 

Malolactic fermentation, with aging for 12 months in neutral oak vats (with some bâtonnage).

Definitely approachable now, with an incredibly delicious nose of flowers and yeasty bread. Wow!!
 :) 

Elegantly balanced palate of lemon follwed by green apple with mellow salinity. Finish is not terribly complex (may improve with further cellaring?). The last glass reminded me of a very nice Chablis.

John Gilman published an excellent, extensive treatise on Jacquesson...

Paired with sauteed crab cakes with remoulade, followed by marinated scallops and shrimp cooked over wood-fired grill. 

Two Oregon Pinots

2014 Kelley Fox Pinot Noir Maresh Vineyard Red Barn Blocks (Dundee Hills)

13.6% abv
100% whole cluster. Minimal sediment. Approachable now. Should develop well over the next decade.

Only 100 cases produced from this special block planted to old vine Wädenswil and Pommard.

Translucent ruby color. Palate of savory bright red berry, anise, sandalwood, forest floor and fine minerality. Highly intriguing, lithe nose of spice and florals.

A very unique and enjoyable Oregon Pinot Noir.

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2007 Bryce Vineyard Pinot Noir (Ribbon Ridge)
13.8 abv, 375 cases produced. 4 acre vineyard. 1.55 tons per acre for the 2007 vintage.

Planted in 1999 to Wädenswill, Dijon 115 and Pommard by Bryce and Marcia Bagnall.
Produced under the Bagnall's Bryce Vineyard label from 2002 to 2008, with Claude Dugat as their stylistic inspiration. 

Sadly, Bryce passed away in 2006 at only 46 years of age. Marcia still owns the vineyard, while (beginning in 2009) Ken Wright carries on the tradition by managing the Bryce vineyard and producing the wine under his label.

Dark color with palate of black cherry and cassis. A mellow degree of tartness balances the robust fruit. Reticent florals on the nose with hints of earth. This wine took many hours to open up fully and reveal itself. It has more gravitas at this stage than the lighter-bodied Kelley Fox wine. A fun comparison between two Oregon pinot noirs.

2009 Louis Roederer Brut Vintage

Our go-to Champagne, the 2009 Brut Vintage is deliciously approachable now.

Popped and poured at dinner. Opened up beautifully over a couple of hours.

70% Pinot Noir, 30% Chardonnay sourced from Montagne de Reims. No malolactic fermentation. 18% of the wine is vinified in oak casks.

Rich, honeyed palate... a voluptuous attack of citrus, currant and hazelnut with enough salinity to keep the whole picture in savory balance. I love the complexity that pinot noir brings to a good champagne.

Delightful nose of white flowers and mellow toast.

Paired perfectly with potato-flour fried shrimp drizzled with a sauce of guajillo chili-infused sesame oil and mayonnaise.

The 2009 Brut Vintage bottling was aged for 4 years in the cellars and rested for a minimum of 6 months after disgorgement. Dosage is 9 g/l.

Here is a very informative article on the 2009 Roederer Vins Claires:
https://www.vinous.com/articles/roederer-s-2009-vins-claires-jul-2010

The Chardonnay for the 2009 Brut Vintage was sourced from Vertus and from Chouilly.

The Pinot Noir for the 2009 Brut Vintage was sourced mainly from Aÿ and from Hautvillers. These Marne Valley sites are north-facing, as Roederer feels that this orientation helps to deliver freshness and minerality in Pinot Noir.  Additional Pinot Noir was sourced Verzy for the 2009 Brut Vintage. 

2014 Varner Pinot Noir Spring Ridge Vineyard Three Blocks (Santa Cruz Mtns)

Double decanted and aerated for an hour or so prior to dinner. Minimal sediment. 

Sourced from Picnic Block, Upper Picnic Block and Hidden Block. Demonstrates masterful blending to achieve delicious results.

Velvet red cherry fruit, subtle tartness, savory sottobosco. Nose continues to open up throughout the evening... an irresistible melange of mildly piquant spice, tobacco and violets.

Accompanied by pork shoulder marinated in Achiote paste, oranges and spices. Slow cooked in the oven, garnished with pickled onions and served with rice. 

1998 Andrea Oberto Barolo Vigneto Rocche

Contributor Leonard Taylor reports on this beauty:

14.5% abv. Decanted and let breathe for 30 minutes. Minimal sediment.

"One of the best Barolo's I have ever tasted.  The nose on this was unreal.  A really big wine with jammy cherry, old leather, smoke, integrated soft tannins.  I am not a huge Barolo fan, but I loved this.  Parker called the '97 a "freak" as far as classic barolo goes and I would say that about this '98 as well.  We bought this at a wine shop in La Morra fifteen years ago when we went there with friends and it has been cellared perfectly since then."

Vineyard source is Rocche dell'Annunziata, one of the true "grand cru" vineyards in Piemonte. Rocche dell'Annunziata is just to the east-southeast of the town of La Morra.
The attached map shows A. Oberto's vines in Rocche are situated at the crest , just next to the Bartolo Mascarello plot and the Paolo Scavino plot.

Galloni's notes ...
"A site that yields Barolos of finesse, Rocche dell'Annunziata is known for its striking, floral perfume (violets, roses), sweet spices, dark red fruit and silky tannins. These are gracious, feminine Barolos that tend to open up relatively early, but also age with grace. Rocche dell'Annunziata showcases the refined side of Barolo."

2017 Hofgut Falkenstein Niedermenniger Herrenberg Riesling Kabinett Trocken

10.5% abv. Pop and pour. 

Elegantly rich flavor at modest alcohol level... love the master artistry from Erich and Johannes Weber. Sourced from 60+ year old vines. AP #1 ( known as Mutter Ana, Meyer Sidney cask).

This is a very substantial dry Riesling. Teethclenchingly young at this stage. Better in 5 years, I would expect, with a very long life ahead. Mellows slightly over a couple of hours in the glass, but maintains a clearly defined structure. 

Pear and lemon front end giving way to pithy blood orange on the saline framed finish. Herbal nose with slight hints of petrol that will manifest over time.

Being a Mosel novice, I typically gravitate toward sweeter Rieslings but this trocken is an education in the complex elegance of the dry wines from Hofgut Falkenstein. 

2009 Domaine Michel Lafarge Beaune Les Aigrots

13% abv. Double decanted and let breathe for a couple of hours prior to dinner. Minimal sediment. Translucent ruby color. High-toned Morello cherry fruit complemented by mushroom and sous bois character. 
Just entering prime drinking window. Smooth palate with mouth watering acidity and gossamer tannins.
Subtle florals and spice on the nose. 
Paired nicely with grilled marinated sashimi tuna steaks, lemon risotto and pear broccoli salad.
All in all, a very pleasing wine.

About Beaune Les Aigrots cuvee...

Size: 0.66 ha (1.63 ac)

Variety: Pinot Noir

Vine Age: Planted in 1949, 1964, 2012 in

Terroir: Clay/limestone gravelly soil with red clay

Viticulture: Certified organic (Ecocert) and biodynamic (Demeter)

Vinification: 100% de-stemmed, whole grape vinification, indigenous yeasts, 15% new oak, unfined, unfiltered.

Les Aigrots is a Premier Cru vineyard located in the southern part of the Beaunecommune, within the Burgundy wine region. Vines stretch up the gentle slope of the Cote d'Or, where the terroir gives excellent expressions of Pinot Noir and Chardonnay. Both red and white Les Aigrots Premier Cru wines are lush and full bodied.

The vineyard lies adjacent to Beaune's more famous Clos des Mouches vineyard, and a little way south of the equally well-regarded Les Teurons and Les GrevesPremier Cru climats. Les Aigrots is on the edge of the Montagne-Saint-Desire hill, giving it an exposure that is almost due east. The vines are in the direct path of the morning sun on this slope, which allows the vines to reach optimum ripeness in the cool Burgundian climate.

The limestone-dominant soils here are also important to the terroir, and are made up of sand and clay with some stones. This offers excellent drainage, meaning that vines do not become waterlogged, and instead have to reach deeply into the ground to find hydration. Vigor and yields are lessened, and the vines instead produce small, concentrated berries that make balanced, richly flavored wines.

Les Aigrots is named for the thorny holly bushes that were once the bane of vineyard workers in this 50-acre (20-ha) site. The vineyard is one of many in the area partly owned by the charitable organization Hospices de Beaune.

Pegau and Vaudieu

Enjoyed these over the course of an evening.  Paired with grilled bone-in veal chops, Parmigiana & proscuitto mashed potatoes,  sauteed spinach with roasted garlic.

Pegau Vineyards:
La Crau... sandy soil
Les Escondudes.. stoney soil
Mont Pertuis .. iron rich red soil, stones and sand...imparts anise component to the wine?

2004 Domaine du Pegau Chateauneuf-du-Pape Cuvee Reservee
A truly wow wine. At peak with lovely synergy between complex palate and stunning nose. Laurence Feraud is clearly a master at using all of the permitted varietals. Red and blue fruit with a fascinating black tea component and signature garrigue. 

2005 Domaine du Pegau Chateauneuf-du-Pape Cuvee Reservee
Delightful wine, but not as beautifully complex as the 2004.  Nice plum component evident on the palate (perhaps more Mourvedre in the blend?).  Black fruit with hints of tobacco.

2015 Chateau de Vaudieu Châteauneuf-du-Pape L'Avenue
All Grenache sourced from the Vaudieu lieu-dit, a small plot of vines next to Rayas. Only 300 cases produced. 
A nice, young counterpoint to the Pegau. Finely structured with no hard edges. Beautiful black fruit, satiny tannins. Just lacking in complexity because of its youth. Looking forward to trying this again in a few years.