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Great background info for the Tequila itself. I drink a lot of spirits as well as wine and a big issue for those of us that aren't just tequila fans is the low abv. It really is an elephant in the room. It's why I find the offerings of mezcal more appealing and I also prefer the flavour profile. I think that's what's in the bottle of this Patron is too uninspiring for the price. We need the alcohol to be 46% which would really deliver more flavour and complexity without upsetting the profile. Same profile, better delivery.
Thanks for your kind feeback. Yes I don't know how widespread the 38% is - I've seen notes elsewhere that suggest this is normally at 40%, so I don't know if it is just that in the NZ market the strength is particularly low. That however doesn't address your point that 45-46% tends to be the strength at which spirits have the best flavor. Alas it is a short term way of increasing returns on spirits brands I guess, just water them down! - unfortunately in the long term it dilutes brand equity as well.
Sorry buddy but I’m from Chile and this wine tastes and smell like pure alcohol with “some” resemblance of grape. Horrible!
I disagree with your assessment, but that shouldn't be a problem either way, thanks for your comment.
My daily driver! $48.99 here in Raleigh , N.C. U.S.A.
Well researched. I love Chalone Chardonnay, it’s nice to hear the back story.
This was an interesting wine to delve into.
I didn’t realise it was so good. I had the CNDP cedres 2016 2 years ago and it was superb. Much better than when I had it last in the late 80s. They’re all getting expensive now. I think I bought the croze in the 80 for £5.
I was impressed. Price wise though they are changing their business to make a better definition between wine made with bought fruit and their own single vineyard bottlings. Based on that fact alone I think we can see there will be sustained upward pressure on prices.
I have just checked my stock of Thalabert and, as I feared, I have one bottle of '19 and one of '20 - both as part of mixed cases. I have a few other Jaboulets: the odd bottle of Cornas and half a case of Hermitage (Maison Bleu rather than La Chapelle, unfortunately) 2018. I needed some wine for this evenings dish so I opened the first bottle from a half-case of 2015 Perrin family Crozes-Hermitage. The dregs from the decant went into the dish but I have had a sneak preview of the wine: it is at the opposite end of the spectrum from Thalabert - 13% abv, lightish, pleasantly perfumed with soft tannins which, I am sure, will develop some complexity over the next couple of hours. Have you tasted this producer's Crozes? Thanks.
Possibly I may have tried it, but I have no clear memory of it I'm afraid. In honesty though I had a glass of Cave du Tain's Crozes Hermitage recently and found it quite decent, with fair weight, roundness and lovely perfume. Just entry level but enjoyable to drink a glass of. Croze Hermitage normally offers fair value.
Two hours later: developed quite a bit of complexity. Lovely wine for this fairly modest appellation. Mainly red fruits rather than the darker, richer profile of Thalabert (from memory). I have no skill in judging how wines develop over time but this seems to me to be in the middle of its drinking window.
Been a fan of this wine for a while. Found some of this vintage that is well priced on your invaluable site, thanks for the heads up. 👍🍷
I noted this was in our line up of the world's best value Syrah/Shiraz this year, seriously good wine, but currently also still offering good value. See www.wine-searcher.com/m/2024/06/the-best-value-shiraz-of-2024 We are delighted if you found the review helpful.
Love Thalabert but unfortunately, I only have the odd bottle left.
Another wine I had in my cellar years ago, but that was consumed all too early!
Please get a mic :-) nice review though.
Glad you enjoyed the review. Frustratingly I am wearing a mic and have used software to enhance the volume. obviously I still have a way to go for the perfect solution.
Visited this chateau in 1992, very hospitable and they provided us with a bottle to drink whilst we waited for the then patron's wife to return before we bought a case from her on our way to Spain. July in St Sauveur, lovely!!
Great memories!
@@winesearcher Indeed. Think we consumed a 1986 bottle on the terrace. We had previously bought some of that vintage locally. Had a few others since and tbf it has never disappointed.
I just opened my 2012 and I love it. However, I think it would benefit from another 5 years ageing. All the same, I enjoy the complexity and vitality of it's middle age.
Which is why it is best to buy 3 or 6 btls (or more) if you can, so you can follow their development. 5 more years sounds pretty optimum.
Sounds great but mad money.
It's not cheap, but in context of what you get from Chassagne or Puligny for the same money I'd suggest its not as ridiculous as it has been in the past.
You lucky dog
I'll not deny it!
I think I must have different tastebuds to everyone else. I'm really confused by how everyone else mentions the juniper and the citrus as the main aromas/flavours. For me the overwhelmingly dominant flavor is green tea. I was in Japan recently and ate a lot of matcha-flavored things and this reminds me of those. It's not unpleasant, but to me it's a green-tea spirit with an edge of juniper and citrus, not the other way round.
I can't speak for Don here, but I think it is a proven fact that we all have differing approaches to taste - and i think that is something we should be happy about.
That’s impressive!
I knew the wines would be good but was more impressed than I expected!
I just ordered my 2023 today, only problem is I have to wait two years to receive it and 20 years to drink it. Cheers!
I do think this will be an excellent buy - it normally is, but this year i thought it was right up there with Petrus.
Pinot in the blend is kind of shocking! Could it be like a field blend as the Portuguese do sometimes? Fresh fruit on a 38yo, 12.7% wine is another impressive point. What do you think is underpinning this aging profile?
Yes Pinot comes into the blend with later plantings. The Pinot Noir grows at the top of the estate where it is cooler and the soil is more limestone. The other varieties are co-fermented, but in a traditional field blend they would all be picked on the same day. here they are harvested by plot and variety, so all is picked at a determined optimum ripeness. The secret for good ageing is always good pH - not just acidity but pH, The fact it hasn't left the producer's cellars will of course have helped it.,
thanks so much for that information, I'm tasting the wine now at my home in Hastings, Hawke's Bay and it's an absolute banger. Incredibly energetic, vibrant, crammed with citrus and showing great style and personality - cracking acidity and marathon-like length of flavour also.
My pleasure - I thought that was a bit of a find...
This looks like a very interesting wine
Indeed!
Only ever had Masi Campofiorin and their Argentinian equivalent (Passo Doble) - both excellent wines!
Lovely!
A truly amazing experience to try these wines.
Hello. Have you tasted the 2013? I have half a case and drank one bottle last year. I was slightly underwhelmed but that might be because it needs another few years to develop complexity. What is your view of the '13? Thanks.
Sorry I can't help there, I tasted the 2012 and the 2015, but not the 2013. I do think the style is slightly refined elegance, I would hope that from 10 years onwards it should open and show its ethereal fruit. I can't see anything in our critics reviews that suggest this is a less good vintage, so hopefully it will come round for you.
Hello David. Many Thanks for time effort (while traveling) to share insights on a very interest wine: little explored region, unique blend, "diamond in the rough" quality. Will try it.
My pleasure - it has been wonderful to revisit this estate - last time I was here was on a November evening over 20 years ago so it has been great to really have the chance to be shown around and see the vines active. Do stay tuned as this week I will be posting 6 more tastings of different vintages of Mas de Daumas Gassac from a big vertical tasting they hosted - tomorrow's tasting features their fist vintage the 1978.
Seen the red around. Looks like the hype is justified.
It is a wine I have always followed, I have a few more tasting videos to follow as a result of a big vertical tasting I attended the following day. I was more impressed by the wine's age-worthiess than I thought I would be.
I’ll look out for that. I had a Domaine La Marele from herault recently and it was superb more a Msg blend I think. Interesting region. I remember drinking the 3 litre boxes in the 80s and it was utter plonk.
I think what this visit has reinforced for me is the fact that Mas de Daumas Gassacs wines are quite a contrast from much of the rest of the Languedoc. Essentially their terroir makes this pretty-much a cool climate wine. Hence Cabernet Sauvignon thrives here where Grenache, Syrah, Mourvedre, Carignan etc are more typical for the region.
Of all the Chenin blancs in Saumur, he chooses this one???!!! Try any Chenin from Lambert or Duveau or, my goodness, Guiberteau or Yvonne!! These are world-class wines. This one in the video, not so much……
Fair point - but I do not remember saying in the video that this was a top example of Saumur Blanc. Rather this was a very impressive example of a pleasantly made wine offering surprisingly good value for money. We are sometimes a little restricted by what we can get hold of here in New Zealand, but i notice Guiberteau's wines are available here. I may try and get hold of some.
Chenin never seems to attract the attention of the wine public, me included. I suppose the waxy thing is the dealbreaker?
I was really pleasantly surprised by this wine - not for its great complexity, but for its balance. The nature was well under control. i had a value for money South African Chenin the other day, it was a reasonable drink, but by comparison seemed confected, where this displayed an easy, self-assured balance.
I am for a long time fan of this property. To me very Margaux and culinary, far from oaky-extracted style. They have very old Petit Verdot in vineyards on prime gravel soil (similiar like Palmer in short distance). Part of 2019 was fermented also in two amphoras. 2019 was the last vintage of this beauty which was sold (only vines) to Cruse-Lorenzetti and 2020 d´Issan was first vintage "upgraded" of this vines and so interesting, when I was tasted Ch. d´Issan 2020 on blind... Still I have last bottle of 2019 and couple of halfs of classic 2014. Cheers and Thank You.
My pleasure. Personally I find Petit Verdot can be a little overbearing in a Margaux. Palmer has a fair planting of it and while Palmer can be spectacular, I don't always think it fits my personal view of the classic Margaux taste profile. However they have old Petit Verdot at La Lagune in Ludon and there they feel it is a question of having old-vines and the right soils, so it can work well. Certainly d'Issan has been absolutely superb these last few years.
Thank you David. I'm putting an order together for a mixed case of six and looking to make up the numbers with something 'outside the box' so to speak. This little gem caught my eye as did the the Reserva. I'm going to give them a go. Both 2018 vintages by the way. I'll leave a follow up comment when I try them. Cheers. WT
I'll be really interested to hear what you think of them. I'm a bit of a fan of Cannon La Gaffelier, so seeing Stephan von Neipperg's name on the label interested me - and I thought the wine lived up to my expectations for it. I thought it was a bit of a find.
🍷🍷🍷😘❤️
I never know what food to pair with Amarone, the flavours are so huge. It’s a lot of alcohol to share a bottle with someone too. On what occasion should you drink them?
I think that id quite a difficult question - The standard reply is that it is a wine of contemplation, as such the pairing we has with this, of soft cheeses and Palma Ham is as good as any. I enjoyed the combination.
I do like a glass or two of "the little rascal" probably my favorite Italian white wine! Cheers
Our pleasure
I’ve seen this around. Might give it a shot. Thanks
I was slightly surprised how much I enjoyed the wine.
I was worried that it was a mass produced marketing job.
Awesome!!🎉
Thank you
😘🍷
I find Dr. Loosen excellent value and they are easy to find as well. I really enjoyed their Dry 2021 Graacher Riesling and I'm looking to someday try their single vineyard wines.
I agree, these are wines offering excellent value for money. You may have noticed I love German Rieslings and the lower alcohol levels are a boon. As far as the single vineyard wines are concerned I once tasted a 1969 Urziger Wurzgarten Spatlese with Ernst - such wines age so amazingly well. It was a few years back now, but the wine must have been 30 years old and was a s fresh as a daisy! Loosen's single vineyard wines are well-made and well worth trying.
I am extremely new money, and Sassicaia has been a saviour to me. Italian wine is simply the best.
A frend loves this champagne, would it be suitible to buy as a gift and store it for 10 years until the next milestone birthday?
I'm in two minds about how to answer this, it should age beautifully, but at the same time the wine takes much of its beauty from its freshness, it will change and gain richness and nutty notes in bottle, the fizz may become softer. It is possible your friend might prefer a fresher, younger bottle, at the same tine though ageing it would, I have no doubt produce a rich complex wine that would be quite special.
Wonderful review im glad I watched the whole review . Thanks for educating me :)
Thanks for your kind words
I have a bottle of this. Wondering the best year to crack open?
I certainly wouldn't be in any rush to open it. it is still quite tightly structured for a wine of its age, the 2016 was much more developed. This certainly has more to give. Following on from having tasted the 1998 I wonder if the answer is perhaps 2040!... I certainly wouldn't be opening it in the next 5 years if I could delay it. As there is only one bottle, I think I'd want to leave it at least 8-10 years. I don't know how realistic these timescales are, if you felt you had to open it sooner I'm sure you'd enjoy it now, but the ethereal beauty of the 1998 makes me want to experience more and more old Sassicaia, so if it was me I'd try and leave it 5-10 years yet!
Thank you for the consistency of your videos, I watch them daily every morning. I would love to see you do videos of blind tasting 2-3 wines in a sitting. With your knowledge and expertise I think it would be really fun and interesting to see you talk through your process trying to identify the wine.
Thank you for your kind words, and for the challenge. I might have to build up to that - I passed the MW tasting exam over 25 years ago and try not to play that game to often these days. But give me awhile and I will see what I can do.
@@winesearcher don’t worry, we won’t score you a report card!
Phew!...
Natural wine is very hit or miss . Seems to be a lot of it in NW Spain. Isn’t there a big festival/showcase in Barcelona in February each year? My son loves these wines but I not so much.
It's a trancient, flawed beauty. I find it difficult to get my head round the concept, but undeniably when they are good they can have an incredible vivacity.
Lovely presentation. I have one 2015 left in my cellar. Must say, the audio on this clip makes me not want to come back......I would hope that the ambiance of being in Sassicaia's cellar was enchanting altho the echoing audio is a bit disconcerting.
Thank you for your comments, The audio certainly isn't perfect - The one thing I would say in the cellars defence is that it is so well insulated that you don't hear the heavy rain beating on the roof outside. We have had issues with low volume on videos and to try and counter that I was aiming to speak loudly and more clearly - so actually accentuating the echo. More recently I've found a way of boosting the volume of the recording so hopefully that should mitigate the issue somewhat for the future. Do enjoy your last 2015, certainly I don't think there is a rush to drink it.
Beautiful wines, and their 2nd vin Carmes de Rieussec is excellent value and delicious
👍🍴
Thank you David for a great all round review. I found this one because I buy wine from a fellow Master of Wine based in Cowbridge (Noble Grape) who specialises in Italian wine. He has a pre-release of the 2022 so I was keen to get some notes. My wife is Spanish so that's my comfort zone but I have a long history with Italy as well. I love all the nooks and crannies and good quality Italian wine does not always have to be expensive. There are some very interesting producers and these days that's what I'm looking for. Cheers.
Thanks for your remarks, very glad if the review has been of use to you.
Looking forward to try this.
certainly worth a go!
There is no bad wine, just unhappy drinkers. 😉
Is there a general benchmark or range for what is considered low yield for red & white grapes? I am guessing not and that it varies greatly by individual grapes but any thoughts on this is appreciated.
That is quite a big question. as yield is a pretty nebulous subject. I guess it is most useful as a relative term for a region or an individual producer. I.e. where the lowest/lower producing vines are likely to produce the most concentrated fruit. It also depends how you measure it. In this case we are talking about vineyards with 2-3000 vines per hectare - to make a direct comparison with vineyard in the Medoc where they might have 10,000 vines per hectare planted is clearly not helpful if you are comparing yield per hectare. A comparison of yield per vine might be more useful., but nobody really measures it this way. Other things about measuring yield are arbitrary. The French measure Hectoliters per hectare - so measuring the amount of juice you get from and area of vineyard. The Australians measure tons per acre, i.e. the weight of fruit picked. So surely the juice yield at pressing affects the hls per hectare. In broad tens though I'd say 3 tons per acre or below is normally seen as low yielding in Australia and 10 tons or above as high-yielding. In Europe 50 hls/ha and below seems to be where lower yields start while 100 hls/ha or more would be high - I have never compared these yields to see if they are comparable, but those are the sort of levels I think of when I'm thinking about yeilds people mention when they are talking about producing quality wines.
mai 2024 - est-ce un vin ne doit-il pas être bu seul, mais au cours d'un repas. J'ai un souvenir à Flavigny chez le frère de Michel GERBENNE, il y avait une bouteille de rouge sur la table, vin de leur production. A Pouilly-en-Auxois nous avions un circuit de vente de produits locaux, la base étant la pain, la farine venant de chez Jean NUTTINCK. Le vin est d'abord le produit d'un bon paysan.
Thanks for this interesting video. I think what’s also interesting about limoux white wines is that they have to be hand-harvested, fermented and aged in oak barrels (I believe the only appellation in France to insist on this) and, crucially, can be single varietals OR blends of Chardonnay, Chenin blanc and mauzac … and the several resulting possibilities all show that characteristic typically Limoux freshness you mention.
Thanks for your comments, I think they reinforce the fact that these tend to be really impressive wines at their price point. I don't think you are quite correct, however, regarding blends from Limoux. My point is all white wines labelled as Limoux must have 15% or more Mauzac in them, thus you can have wines labelled as Chardonnay or Chenin if they are 85% of that variety & 15% of Mauzac, or you can have 100% Mauzac. If you want to make 100% Chenin or Chardonnay they need to be labelled as IGT d'Oc. I think perhaps the Maizac in these blends helps their freshness.