As a wine color commentator, I hunt the world for the best wines and try to give you the inside scoop as a savvy wine consumer. I am not part of the wine or restaurant industry...just an amateur consumer who has a passion for wines. My wine reviews are written for the consumer and I don't just sample the wines I review...I taste them over a few days with different food. I try to give you my honest opinion on each wine I review. I believe a wine without a story is just another beverage. I don't spend very much time on the technical details of each wine or tasting notes (as this is quite personal) but I try to tell you what makes each wine I review unique and why you should buy the wine (or not). I will reflect back on other wines I taste often so as to give the viewer an overall wine experience. I will mostly focus on premium high end wines but occasionally I will review entry or value wines if they are too good to pass up.
Starting with your appearance at 6:00 audio is not synchronized with video. I already noticed that in other recent videos as well. Tried to watch on several devices to be sure.
I understand from your report that all wines were more than excellent, but of course you can expect that, given the origin and reputation of the wines. And the associated price tags. For me personally, the 'Sloan 2016' stands out the most, despite its least prestige. Or perhaps that's why. In your wine tasting report at the 'Sloan' I hear the real conviction, passion and enthusiasm. This can happen if you add a less prestigious wine to the tasting table. As beautiful as the other wines were! Not predictable, but so fun and educational! Cheers!
marcus: again, I just call it as I see it. It is also depends on food, mood and company but on this night I was very impressed with Sloan. I went back to previous notes and also noted similar tasting notes with other bottles of Sloan. So I guess Sloan is a wine that speaks to my palate. Cheers!
Thanks for the ratings - Disappointed that the 1995 Mouton was so bad, compared to where a Mouton in such a vintage should be. But looked up my notes and they are 96, 94 in 2001 and 93 in 2012 from Imperial, so it probably is just a Mouton-dud. Margaux is deffo a TON better in 1995 then. LMHB 1983 I had hoped was better, but 1983 is basically a Margaux region year with Mouton being pretty good too but inconsistent.
barath4545: all the wines were magnificent but maybe I was just tough on them? Anyways, it is really my personal rating system but don't get me wrong, they were amazing and I was not personally disappointed. Again, I don't inflate scores as I don't have to sell any wine so I just call it like I see it. But anytime something is over 90 pts, it is really good. Cheers!
Very solid/impressive line up. Ive drifted away from California wines over the past two to three years. I may revisit them soon though as I’ve got a few Double Diamonds, Rivers Marie’s, and Fait-Mains downstairs that are old favorites and probably coming into their drinking window.
What a wine lineup! These are all great wines- I'm surprised that the scores aren't higher. I guess that's how it goes sometimes...Also, one correction, you mentioned that the Potel wine is more geographically specific than the Jabot because it is from a specific vineyard named "Chambertin Clos de Beze". However, as @JohnWelseyHarding correctly pointed out, Chambertin and Chambertin Clos de Beze are both individual vineyards, so these wines are therefore both vineyard specific designates. In fact, the vineyards are about the same size, so I'd say they are equally geographically specific. Keep up the great work!
I have a 1945 D'Yquem in my cellar. I know where it was cellared since 1955 and I've had it since 1979 under excellent circumstances. I was born in 1945 and intend to open it on my 80th birthday. It's light brown and at the base of the neck.
Thank you for this informative and entertaining video. By the way, my understanding was that Chambertin and Clos de Bèze are both specific (adjacent) vineyards (ie, climats) with the latter nearer to the village. They’re on the same part of the slope so my guess is that they’d be quite similar!
john: yes, sorry you are correct....they are both specific Grand Cru sites. I think they were quite similar but I think vintage made the Potel stand out for my palate. Cheers!
Very cool wine and great review. Agree that the bottle size can make a big difference. I haven't had many older half bottles, but I did find a great deal on a Mouton 1986 half bottle. I'd never had Mouton, and I knew this to be a great vintage, so I picked it up. It wasn't very good unfortunately, and I've heard that full bottles of 86 Mouton are spectacular right now. So good advice that I hope people listen to. I learned the hard way!
I was thinking it did look a little maderized. I had a friend who has been gone a few years that had a case from the late 90s. He never got a chance to drink any. I had a bottle I bought in the early 70s that just was a little too sweet for me.
560 CAD is a steal for a good aged D'Yquem - But also a fair price. D'Yquem is not in high demand atm, with a wine draught where noone in general is buying wine atm and dessert wines are hit harder atm. But a great price and I agree with your tasting notes, though I would point out that "oxydized" for new-to-wine viewers, does not mean old/bad in any way, as Sauternes's can be drunk for at least 200 yrs if the bottle was stored well and the cork held up.
barath: good points about sweet wines not getting pricing and oxidized. In my mind, oxidized in not a bad thing but natural for old wines. If it wasn't oxidized, I would be worried. But I agree...beginners hear the word oxidized and they associate negative vibes from that. Cheers!
@@TrophyWineHunter That last point is also my experience, and I can imagine that. When a bottle of wine is stored in a wine cellar under good conditions (what also applies to a Sauternes). And the cork closes the wine properly, creating a normal bottle development. Even after many years, provided the cork does its job well. Under the influence of a minimum of air in the bottle. And perhaps after many years, through a little bit of air that lets the cork through. No worries, this little bit of air also needs a wine for a healthy bottle development. You may wonder if you should call this normal bottle development oxidation. And of course, one wine can have more development than the other, certainly older bottles, due to different storage conditions. Or simply through different years. In my opinion, many people confuse normal bottle development with oxidation. Which, honestly, has a somewhat negative sound. I personally prefer to speak of oxidation, if a wine has been under the influence of excessive air for a long time (then a wine clearly shows negative oxidative scents and flavors, which there is no doubt about). But that is not the case with good normal bottle development. A tawny Port or Madeira etc, is under the influence of air for a long time, controlled, there it has a positive effect on smell, taste, complexity. However, that is another story. Today I tasted a white Rioja Reserva from 1988. Eldorado de Murrieta Ygay. The wine showed a beautiful healthy bottle development and color. And a phenomenal balanced smell, taste and complexity. There was excellent bottle development, but no oxidation. Then the wine would have been as it should not be. With features, such as an incorrect Sherry or dry Madeira. In such a case I use the word, oxidized. Normally I prefer not to use the word oxidation, In the case of normal bottle development with old wines. Cheers!
@@marcusvandenbroek8957 good point! I should re emphasize in future videos that oxidation is a natural process in older wines and not necessarily negative. Cheers!
@@TrophyWineHunter I think that's an excellent idea! Some nuance and clarification on this subject seems to me to be a recommendation. Regarding a minimal positive oxidation, more or less controlled, by a good bottle closure. Versus, a negative oxidation, due to a bad cork occlusion. So actually an uncontrolled oxidation (development). As a result, too much air reaches the wine. With in extreme cases a wine, which shows negative oxidative characteristics. From a mediocre colheita Port, Marsala, Sherry or even old vermouth. Thank you for your response Tony.
I love your videos, and find the information quite useful. My wine cooler recently died after 2.5 years and I have some decent bottles in there (second growths, aged napa cabs). What is your recommendation at the moment? It's sitting in there around 66 degrees at the moment. I am thinking of transferring it to the refrigerator until I purchase a new one. Any recommendations on brand for a new wine cooler? I am considering a wine enthusiast branded 200 bottle unit. Thanks!
Pianoman: sorry, I haven't purchased a new cooler since I bought my old one like 20 years ago. Depends on how long you are going to take to purchase your new cooler. For some nice bottles, I think if it is out of sunlight and in reasonable temperature, even a few months won't kill them...just might let them age a bit quicker. Not a big fan of putting bottles in the fridge for a few months..true the temperature will be cool so it won't age but the constant vibration will be harmful for the wine. Please like, subscribe and keep watching. Cheers!
For what its worth. Mark Kirwan was IRISH. 1 of a number of Irish families who left Ireland for France in the 17th & 18th Centuries to escape religious persecution. Other notable families were Lynch, Barton, Phelan. Names still featuring in Bordeaux Chateau.
@@TrophyWineHunter As a Norwegian, because of the winemonopoly rules, you can really do some good fines... I payed 280$ each for this bottle( I have X3).
Awesome! I have been loking at the Rhône valley again and both JL Chave and Chateau Rayas in the South and Jamet and Guigal in the North seem very intriguing and worth seeking! Cheers
1961 in Yquem/Sauternes is not a big wine like the red Bx are for 1961, 1967 or 1959 are way better for example. I've never had 1961 Yquem myself but friends tell me that 59 and ofc 67 beats it by miles.' So if you felt disappointed by the "1961" aura (which i undestand as a red bx fan), then that could explain this. Sauternes for me has been nearly unkillable, had 1914 and 1918 bottles of non Yquem bottles, all good, so IDK if the half bottles really matter, maybe the 66 was just an off bottle?
barath: I think whole vs half bottles, particularly when you are talking about older wines makes a huge difference. I agree...the 59 and 67 D'Yquem are standouts but we are just being picky now. Each D'Yquem I have had is exceptional. For me, the point scores just let me put wines in order of preference in my mind. Not necessarily that I was disappointed by the 1961...it is always an amazing experience to drink an older wine. Cheers!
Looks like a fun night for sure! Bollinger VVF I've only had in a 1989 - It is a Top Tier Blanc de Noir - Had my VVF 1989 in 2001 when it was just $225 then, today its like $2500 a bottle. Rayas never had yet and Hermitage from the master Chave should be good despite a small vintage. Yquem is always good, but lately I have found myself prefering them younger rather than older, but love both styles.
What a lineup- all producers that I've dreamed of trying buy never had! Also, that corkscrew at the end is not an Ah-So. It is a Durand, which combines a corkscrew and Ah-So together. Works great for older corks.
Thanks for sharing about this iconic wine. I am curious to know how it compares to a wine that I have waiting in the wings: 2015 La Rioja Alta Vina Ardanza Reserva.
I prefer the style of videos where you talk to the camera, even though I sometimes just listen to the videos, especially if I’m watching a video again to refresh my memory. I had the 2010 Vina Tondonia wine last year and to me it is good but I don’t personally get the hype besides the fact how much work has gone into the wine. I much prefer the wines from La Rioja Alta, such as their Vina Ardanza which I find more fruit forward than Vina Tondonia.
pseudo: thank you for your comments. I will do a few more videos like this and then do a poll to see what viewers prefer. For Vina Tondonia, I think it is neat to get a wine with that much age with at an affordable price. I don't think it is a top shelf Rioja but pretty good value for the price. Cheers!
pedroruizgutierre68: yes, I agree. I have had the blanco and think it is a tremendous aged white wine for the price. Please like, subscribe and keep watching. Cheers!
Vina Tondonia is one of the best Rioja's out there. Good video, but perhaps a mix between the previous format and this one would be better. Don't become camera-shy ;) ;) [ your audio seems not to be synced with you talking ]
I had this wine about six months ago and I rated it 92 points also. It was my first time drinking the Tondonia. It was so different then my usual Bordeaux that I had a hard time deciding if I liked the wine or not. It kind of like a mixture of pinot noir and grenache in lighter to medium body and concentration feel to me. I may have to buy another bottle and try it again.
tommy: I agree. Very different from Bordeaux. Lighter in terms of intensity and more savoury/not as fruity so you have to get accustomed to the taste. Please like, subscribe and keep watching. Cheers!
Tondonia Reserva probably one of the best C/P ratio wine out there, I already drank 2 cases of 2011 this year and keep going to buy more. it's a fantastic wine for the money.
I appreciate the educational prospective and reminding us to be humble. I agree that if you are only a drinker of wine, doesn't make one an expert. As taste is a matter of opinion where as farming and wine making is an agricultural science. In the same way a food critic doesn't necessarily know the alchemy of the kitchen or how to raise animals and grow vegetables. What I have become critical is the point rating system given to wine tasting. I was alerted it was the wrong way to judge a wine, after watching a taste testing interview with the late, great Paul Pontallier of Chateau Margaux, who pointed out that a 2011 vintage which critics had written off would prove to be a spectacular wine in a decade into the future as the tannins softened. He said that a good winemaker can still make spectacular wines in a poor season by knowing when to harvest and how to blend. As a great chef can still make a tasty dish using out of seasoned ingredients. Its the experience, skill and knowledge that separates a good winemaker from a great one.
oysterman: I agree with what you have said. I should probably reiterate that my point rating system is just for me to keep things in order in my mind. It is not really relevant to anyone else unless you have similar taste to me. But it does help me figure out where a wine fits in the scheme of things. I am not too worried about my point ratings as no one quotes my scores so it is not used to sell wines. Cheers!
@@TrophyWineHunter Actually I wasn't criticizing you for your ratings. You make it clear in your videos that your rating is your personal opinion. I was referring to professional wine critics who are heavily influenced by sponsorship and bias towards certain brands. I refer to the Christian Mouiex interview with Wine Spectator for example. That's a reason I watch your channel, because it's your independent honest review. Bordeaux is a minefield and becoming more expensive and it's too financially risky to blind buy something you have no experience with. Have you seen the documentary Red Obsession? it's on RU-vid
Let me get this straight: 1) Be prepared to pay $50+ corkage fee. Fancy word for wallet flushing. 2) Be prepared to tip 20%-30% on the fee. 3) Be prepared to share your wine with sommelier. Fancy word to flush your drink. I get the 3x or more factor applying to drinks as I pay that every time I order soda for $3.5 plus 12% tax and 25% tip for a drink that costs about $1-$2, depending on the amount consume, but a $50 corking fee or knowing ordering a $100 wine that costs $15-$20 at Costco is just rip off. I normally tip 20%-40% depending on the mood, server, and how well I have done financially that day but this is absurdity disguised as false class. I had slowly cut back my dinning out at tip-establishments to just once per week with family and it is normally local places or regular places at destination we really like. Most of our other dining out involves nice places such as Cava, Chick-fil-A, Sabarro, Bonchon (local place switched to no tipping 2 years ago and it has been great) and local drinks place such as Starbucks and various bubble tea shops. I do know a lot of people acting like hot shots and are in serious debt and normally 2-3 paychecks from having to put their house up for sale if they are lucky to own a mortgage. Great entertainment video but most viewers are in no position to imitate it. I go with 2 cigar lounges, one is a member-only and one is open to public. Both are very nice place with the member-only have a enforced dress code of no shorts and exposed feet for gentlemen. Neither place expect tipping and their prices is only 15% more than online retailers. The perk of the member-only place is a free use of lockable humidor, occasionally live band, and there is a 2-hour closure for members to reserve the space for private party for free. Both places allow outside cigars to be consumed on site with no in-store purchase requirement but I had never personally seen anyone at the public lounge just show up to smoke their home-purchased cigars without patronize the shop. And I would think a cigar lounge is more exclusive than a restaurant as evidenced by people respecting the establishment and other clients without being hustled into it.
Josh: thank you for your comment. Here is my reaction: 1. I never encourage people to drink above their means. If you are tight on budget, then just drink the wines the restaurant offers and don't bring your own wine. If you are going to bring your own wine,, be prepared to pay corkage and tip accordingly. 2. If you can't stand the idea of sharing a bit of your wine with the sommelier and you must get every ounce of the wine you brought, that is up to you. I am just giving you my opinion that if you have a very exclusive wine, you should let the sommelier try as that will add to their education and they are wine lovers also. 3. Don't smoke cigars so don't know how cigar lounges work. Ultimately you are correct. Most people don't have the wine collection to warrant bringing your own wine. Most restaurants have fairly decent wine lists. But if you are going to bring your own wine, then this video suggest what I would do. Cheers!
Hello, greetings from Hong Kong. Without watching this video, I thought your channel only review those expensive and premium wine at first glance. As a newbie to wine world, I found this video is insightful to me. I agree that merely drinking with friends can hardly learn something. I would like to ask if Google the wine before drinking, is it mean by reading its technical sheet and winery background?
dennis: thank you for watching my video. I agree that my channel is mostly for Trophy wines but I do also review value wines and talk about basic wine concepts. Typically, I actually drink the wine first before I research the wine. I find that this allows me to be led by taste instead of knowing what I should taste beforehand. Cheers!
I enjoyed this format! Keep these coming!!👏👏 In the genre of pink wines, Chateau Minuty from Provence has been my favorite--specifically their "M" label even more than their fancier "Prestige" because it offers more bounty of floral fruit flavors while still slightly minerally (also great with clams and branzino) while the latter is a bit more muted overall while not that much more minerally.
mickey: thx....better than looking at me for 15 minutes! I just have to get the audio corrected. Great thing about BC wines is that they are very reasonable priced. I think your wine that you mention would be at least if not more than these wines. That is why I think BC Rose is a wine type that I can support. Very comparable with other Roses in the world. Cheers!
I understand your sentiment,@@TrophyWineHunter. Except being where I am in the U.S., the reverse is my case with the BC Wines being hard to source and Chateau Minuty being easier (and reasonably priced).
