This Week...

Been another one of those crazy busy weeks and it's not going to get any better... I'll go in order... the 2005 Poet's Leap Riesling from Washington was nice, clean and crisp - slightly off-dry, just a hint of residual sugar, but classic petrol and white flowers here. Nice. The 2001 Potel Chambertin Grand Cru was a rockstar...I love the way the 2001s are drinking right now. They are so terroir specific with plenty of weight. They might not be the long-lived monsters that 1999 or 2005 will be, but really nice wine. Classic Chambertin power with truffled earth, sweet rhubarb and cranberry. Awesome, long, long finish. The Jamesons I had after dinner was a nice salute to St. Patrick's Day... The 2006 Pascal Jolivet Sancerre was good, but does not seem as minerally-intense as in past vintages. A slightly fatter style perhaps? The 2001 Trimbach Cuvee Frederick Emile Riesling was intense petrol, minerals, peaches and orange blossom. Really nice wine here... completely bone dry. The 2005 Russian Hill Tara Vineyard Pinot Noir is nicely balanced, spicy and clean. Nice wine. The 1994 Vega Sicilia Unico has turned so mushroomy and sweet with dark black plum I didn't recognize it. An amazing bottle, this wine is just beginning its maturation. A long, long lingering powerful finish. The 2001 Jarvis Finch Hollow Reserve Chardonnay is a blender full of honeysuckle, buttered popcorn, and lemon rind. Really long, caramel finish. Nice (see, some California Chardonnay's DO age). The 1985 Chateau La Mission Haut Brion was delicious... dried underbrush, tons of rocky/stony minerals, and leathery charachter. Lacking a bit of fruit, but a decent wine. The 1999 Tirecul La Gravieres "Cuvee Madame" Monbazilliac is simply amazing... one of the great sweet wines on the planet. A slightly oxidized style, putting the tons of botrytis in line with the rich sweetness and baked, dried apricots. Awesome, amazing finish. The 2004 Penfold's Kalimna Block 42 Barossa Valley Cabernet Sauvignon is mindblowing... without question the greatest Cabernet Sauvignon I've ever tasted from Australia. Black pepper, white pepper, over-ripe black plums, graphite, pencil shavings, black currant, and a thick-oily texture that literally coated the glass. There is so much sediment in this wine it must be decanted. The tannins are so sweet and well-integrated, as is the monstrous alcohol, that this could easily go a few decades. After 4 hours in a magnum decanted, the pepper-quality lessened and the wine really blossomed. Awesome.