Janus is a Gran Reserva cuvee produced only in the best years... 1982, 1986, 1991, 1994, 1995 and 2003 so far, and sourced from best Viña Alta parcels.Irresistible, pluperfectly aged red and blue fruit. Beautifully complex, lush mid palate with burnished tannins. Lengthy finish with hints of cedar, leather and tobacco. What a beautiful example of aged Tempranillo from Ribera del Duero. Paired beautifully with steak enchiladas.Excellent article on vigneron Alejandro Fernández:https://www.spanishwinelover.com/learn-99-alejandro-fernandez-making-wine-his-own-way-since-1975
Enjoyed this over the course of several days, and it saw improvement each day. I've had this wine next to the 2006 Mastroberardino Riserva, and the oak treatment on the 2008 seemed obtrusive. On its own, the 2008 is quite nice, especially with food. It is hard to compare any wine to the ethereal beauty of the 2006 Mastroberardino Riserva.The 2008 Mastroberardino Riserva Antonio was produced to commemorate the life of Antonio Mastroberardino who passed away in 2014. It is made with fruit from their Montemarano vineyard and is aged for 30 months in a combination of botte grande and barrique. Mastroberardino Taurasi Radici Riserva is one of my favorite wines in the world. The alluring red fruit, spice, anise and sous bois are presented in such a way that the Aglianico varietal reaches its utmost potential via the amazing Campanian terroir. 
15% abv (excessive, IMO)Morello cherry with hints of mint and pepper. As with other Fontodi wines, I find the oak to be a bit obtrusive. Better with food than on its own.Day 2 saw a bit of mellowing and more of the fruit to take center stage, which I suppose bodes well for further cellaring.Paired with lamb sugo rigatoni accented with onion agrodolce and Parmigiano Reggiano.
My first experience with Coteaux Champenois. This is a delightful wine. Lovely 12% abv.
100% Chardonnay.
I am a fan of Bérêche Champagne so was very much looking forward to trying their still wines.
Lemon curd upfront with honeysuckle and passionfruit midpalate. Nice vein of salinity on the finish. Pear and herb on the nose. Not particularly floral.
Lush mouthfeel that suggests malolactic fermentation with extended lees contact
Reminds me more of Meursault than Puligny-Montrachet
Producer notes:
Chardonnay from the southward-facing parcel "Les Monts Fournois" , planted by massale selection in 1961 within the Ludes 1er cru in Montagne de Reims.
Fermentation occurs on the lees in neutral french oak. Aged for 18 months in french oak barrique. Around 37 cases produced.
Still delicious on day 2 paired with fried oysters garnished with dill creme fraiche. The Meursault-like character is confirmed yet within the parameters of the inimitable Bérêche style 👍🍾
All of the restaurants in North Carolina are shut down as of today. When Waffle House closes down, then things have gone too goddam far....Paired with seared tuna on the grill at home:- 2009 Kanzler normale was very tasty, but not in the same league as 2009 Kanzler Reserve - 2015 Lingua Franca Ryans Plow was very fine, if young. Classic Oregon with a bit of rhubarb on the nose- 1974 Borgogno Barolo was shot
12% abvDisgorged July 2018Zero dosage 100% Pinot Noir A "wow" champagne with beautiful energy and freshness! Red currant fruit underlain by an elegantly dry framework of tonic and chalk. The non-dosage, pinot noir-driven palate is absolutely intoxicating. Fine bubbles contribute greatly to the overall texture and balance. Very alluring nose of florals with hints of mint.I love this wine and look forward to trying more cuvee's.Producer Notes:Dominique Moreau’s 2.5ha of vines are all located within a single parcel in the village of Polisot, in the Côte des Bars. The winery is named after her Grandmother.Rêsonance cuvee is produced from massale selection pinot noir grown from a top of slope parcel on Kimmeridgian limestone.The name "Résonance” refers to the balancing energies of earth and sky that affect the creation of a wine from its surrounding terroir. Indigenous yeast is used in the winemaking. After an eight to ten day fermentation, the wine undergoes full malolactic fermentation. Résonance spends nine to twelve months in stainless steel tank and is then bottled and left on the lees for about two and a half years.
