Inky purple in color, this traditional blend of 60% Grenache, 20% Syrah, 15% Mourvèdre and 5% Cinsault is a big, tannic wine, but the tannins are supple and ripe. Dark fruit--blueberries and plums--seem a bit closed and brooding, but grace notes of violets and smoke add nuance. Give it 3-5 years of cellaring.
— J.C.
(11/15/2006)
A controversial wine I’m sure, as I couldn’t even make my mind up about it. Tasted from three separate bottles, on one occasion it was positively stunning and would have rated 94 points—it was filled with explosive stone fruit notes, ranging from peach and apricot to plum and cherry; lush but not unstructured. Unfortunately, the two other bottles showed some…
— J.C.
(11/15/2006)
Exemplifies many of the characteristics of Rhône whites, featuring a seemingly dull, unexpressive nose and an infinitely more interesting palate. The flavors are largely minerally, with hints of apple and melon, while the real excitement is the feel and texture, which combines slightly viscous, oily notes with a dry, tactile finish. Drink now.
— J.C.
(11/15/2006)
A fruit-driven style, with cherry and raspberry notes accented by hints of chocolate and coffee. It’s ripe and creamy on the midpalate, just fading a little too quickly on the finish. Drink now–2013.
— J.C.
(12/15/2011)
Dense and intense, this wine has a packed bouquet that’s hard to read at first because of its sheer intensity. In the mouth, it’s loaded with cherry and plum fruit, with a snappy, fresh character. Mouthfilling, it also offers considerable length on the finish.
— J.C.
(11/15/2006)
Brusset pushes the envelope, and my notes on this bottling make reference to its volatility, albeit in varying amounts. On one occasion I found it elevated, masking much of the wine’s charms, while on another it lent an intriguing element to the superripe blackberry and chocolate flavors.
— J.C.
(11/15/2006)
This 100% Viognier is fermented part in barrel and part in vat, yielding a spicy, fresh and floral bouquet that reflects its varietal character. Medium-bodied, it has a healthy sense of minerality to go with its spice and stone fruit flavors.
— J.C.
(11/15/2006)