The brilliance of Deiss 😊

 

https://cluboenologique.com/story/wine-photographer-of-the-year-2026-shortlist/

Jean-Michel Deiss Foot-Treading his Pinot Noir in Bergheim, Alsace



Please, oh lord, let him be wearing a speedo or something under there! 😲

2007 Produttori del Barbaresco Ovello Riserva

 This showed just flat out elegant and delicious. Probably the most refined Ovello I've ever had... lighter in color, clear ruby translucence in the glass.. a joy to drink.... still good to cellar for another few years but I think it's at peak now. I love these wines. 

2004 Calera Pinot Noir Jensen Vineyard (Mt. Harlan)

 Interesting,  but a ponderous (not uplifting fruit) finish for this particular bottle... glad I had a chance to try it... pretty good paired with BBQ sandwich and greens... 

It's just not elegant, really... 

2021 and 2022 Terlano Vorberg Riserva

 I suppose I discovered Vorberg Riserva through @"Mark Scudiery" and @"Ian D'Agata" .

The 2021 is beautiful now. Seriously. Pop one. 

The 2022 is leaner and more acidic, not as full and round.

I enjoy fuller and rounder pinot bianco. 

I'm also a fan of what Marcel Deiss does in Alsace with pinot bianco as part of his field blend wines. Big fan. 

So Krankl does truly inspired white blends,  but they're not field blends I don't think and not motivated to look that up at this moment. But I'd like to know. 

2018 Dragonette Cellars Pinot Noir Radian Vineyard (Sta. Rita Hills)

 Popped and decanted to get some air. Unfolded graciously, but clearly young.... structured red fruit, suave tannins and a tight savoriness that loosens up over a few hours that, to me, speaks of some whole cluster inclusion. This my first experience with this Santa Barbara producer. Two thumbs up. Enjoyed with chicken and sausage jambalaya. 

Sonoma Coast GC vs Corton GC

 

Enjoyed the 2009 Aubert Pinot Noir UV-SL Vineyard alongside the 2010 Michel Mallard Corton Le Rognet Grand Cru. Aubert was double decanted back into bottle.... some very fine sediment.... really a wow wine.... haven't had one in ages. Mallard was slow-o'd in bottle for a couple of hours. Both wines paired deliciously with Creole BBQ grilled oysters, grilled octopus and charcoal grilled whole branzino. 
I was focused on the Aubert until I tasted the Corton Le Rognet and was riveted to how on point it was.... a beautifully elegant showing. In reality, I've never had a pinot noir from the Hill of Corton that was ready. This was my first encounter with Le Rognet Grand Cru, and oh boy is it good stuff. My favorite of any of the Corton GC reds. Lengthy savory finish... surprisingly approachable for a 2010 ....

We've got a 2010 Michel Mallard Corton Maréchaudes waiting in the wings to compare to the 2010 Corton Le Rognet! Will report back 👍🍷
The 2010 Corton Le Rognet was crazily approachable! I've never had anything like it from Corton before!

I found a bit of background info on Maréchaudes... look forward to trying it... ...

"...The name "Maréchaudes" is derived from the name of a vineyard mentioned in the 13th century as "En Mareschaut", which comes from the Old French "maresche" (marshland). The lower part of Aloxe-Corton was indeed marshy due to its proximity to the source of the Lauve river. Major work was undertaken to drain the soil to make it suitable for viticulture..."

I found some notes on a 2010 Michel Mallard Aloxe-Corton La Toppe Au Vert 1er Cru we enjoyed about a year ago that showed well, with Maréchaudes being located just next door to La Toppe... indeed,  upon closer examination of the maps, a small corner of La Toppe Au Vert may be classed as Grand Cru, with the rest being 1er Cru...

http://lestastevinsdulac.blogspot.com/2025/03/2010-domaine-michel-mallard-aloxe.html

Based on comments by @"Neal Martin", Mallard uses anywhere from 60% to 80% whole cluster in his Grand Cru wines and up to 50% bunches for the 1er Cru wines. 

Barolo and Barbaresco

 2004 Paitin Barbaresco Sorì Paitin

Slow o'd for several hours before dinner.  This bottle showed extremely well ... perhaps exhibiting a bit more refinement than a bottle we enjoyed a couple of weeks ago. Make no mistake, this wine is a fruit forward mouthful of delicious dark berry framed by tannins softened by age. I could forsee delicious tertiary development over the next twenty years. Always a delight to drink one of these wines from any vintage. Paired nicely with blackened catfish filet served over grits and covered with a shrimp and spicy andouille sausage étouffée.

2012 Pecchenino Barolo Bussia
Drinking deliciously now.... a mid-weight wine exhibiting delightfully balanced character with mouthwatering acidity framing the fruit. I think this will age elegantly. Historically,  a producer more known for their Dogliani, they've cracked the code with decent Barolo as well.