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Jul
9

Tenuta di Trinoro Le Cupole Trinoro 2014

Andrea Franchetti’s project Tenuta di Trinoro helped redefine the potential for Bordeaux Blends in Tuscany. In particular, Cabernet Franc and Petit Verdot do very well at Franchetti’s site, which allows

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Jun
30

Domaine de L’Ecu Invictus 2015

Domaine de L’Ecu makes the best Muscadet in France. It has done so since 1972 under the leadership of Guy Bossard. These are iconographic wines that raised the bar for

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Jul
23

Montes Alpha “M’ 2005

I virtually never drink Chilean wines. I happened to have this bottle in my cellar from many years ago – Montes’ top Bordeaux-style blend dominated by 80% Cab Sauv with

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Jan
31

Ryme Cellars Alegria Vineyard Cabernet Franc 2013

It would be a mistake to compare this Cab Franc to Le Macchiole’s Paleo – the subject of my last post. The aim is different and the story more suitably

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Jan
30

Le Macchiole Paleo Rosso 2007 and 2008

In 1989 Eugenio Campolmi and Cinzia Merli of Le Macchiole created their first bottling of Paleo, a Bordeaux variety red blend from Bolgheri. In 2001 Paleo was further honed and

Dec
17

Garage Wine Co. Lot #36 Cabernet Franc Maipo Alto 2011

Chile. I last wrote about Chilean wine nearly five years ago. You might infer from this that I see little merit in Chilean wine, and I would admit this is true,

Jun
28

Dominus Estate 2001

Dominus takes a contrary approach to most Napa Valley Bordeaux blends. First off, Christian Moueix (also of Petrus) never discloses the cepage on the bottle. He also decries overripeness and

Dec
27

Sylvain Dittiere Les Beaugrands Saumur-Champigny 2010

Based on this wine, Dittiere is likely going to become one of Saumur’s top producers in a few years. Having studied with and then married into the Foucault family of

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Jan
8

La Grange aux Belles Anjou “53” 2011

A couple times a year I get really excited about an unknown, hard to find, but well priced wine. It’s difficult to extract these sort of wines from the morass

Aug
17

Catherine and Pierre Breton Clos Senechal 2008

Steamy summer days call for light, crisp white wine, right? The rich flavours and aromas of BBQd meats call for a bold and intense red? Think again. How can one