Wines
4 Items Found
- Clos Robert Cabernet Sauvignon 2008 Product #25534 (In Stock)
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Bob Stack is best known as an importer of fine value wines from around the world (his Red Dust Shiraz has been a favorite here for years). He named his California negotiant venture Clos Robert to clearly indicate his preference for French-styled Cabs, and that’s what he delivers here. The 2008 Clos Robert Cab is made from a mix of purchased fruit that Bob vinifies and wine he buys from a range of suppliers across California.
The 2008 Clos Robert is terrific blend of California ripeness and Bordeaux style. The aromas and flavors lead with big red currant, blackberry and black cherry fruit that fill your mouth from side to side without ever becoming heavy or clumsy. Notes of dark chocolate, mocha, and sweet spice add complexity and juicy acids and fine tannins keep the wine precise and refreshing. Certainly a great match for a grilled burger, but this will stand up to strip steak and delight on its own as well. - Grivault Bourgogne Blanc 2007 Product #22930 (In Stock)
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The 2007 vintage was a challenge in Burgundy. The growing season started early but then slowed dramatically during a wet June and cool, cloudy, July and August. When August winds began to blow and dry things out, growers jumped to start their Pinot Noir harvests before rot could spread and carry away their crop. Chardonnay growers had to make a tough decision – start to harvest quickly (limiting losses to rot) or wait for better ripeness and accept lower yields.
At Domaine Grivault, Michel Bardet decided to wait, and was able to harvest a reasonably sized crop in September with good fruit flavors and ripe acids. After fermentation, the wine completed its malolactic fermentation over the winter and remained in used (4 years older or older) barrels until bottling. Like most good 2007s, this was intense and a little intimidating when it arrived in the US in March, 2010, but now it’s started to unfurl.
Today, there’s a lot going on aromatically here, with notes of French butter and grilled nuts on top and apple skin, chervil, citrus and a touch of dried herb honey swirling underneath. In the mouth, very 2007 – bracing and bright with loads of bright lemon, passion fruit, and lemon rind at first and then green apple, lime, limestone coming up underneath. A note of fresh butter and nut shows towards the end before the juicy acids and saline mineral kick in to make your mouth water. A sense of lemon butter and fresh mint lingers on and on. A stunning wine for shell fish or poultry with a touch of citrus right now and still plenty of potential to improve. - Condado De Haza Ribera Del Duero 2007 Product #25419 (In Stock)
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In the 16 months since Tanzer published his review of the 2007 Condado de Haza, it’s rounded out beautifully and opened up for immediate enjoyment. It’s 100% Tempranillo given a long fermentation – 25 days – and then aged 18 months in fine-grained American oak. Easy enough to enjoy on its own on a cold winter’s night, this will sing with grilled meats, rich braises, or most any stew or dish featuring meat and black olives.
“Ruby-red. Musky aromas of berry skin and cherry, with complicating notes of dried flowers and herbs. Firm on entry, then fleshier in the middle, offering sweet red fruit flavors and a subtle peppery quality. Sweeter on the anise-tinged finish, where the cherry element lingers with good intensity. This will be drinking well soon, or could even be enjoyed now with a little aeration.”International Wine Cellar 90 points
- Celler Cecilio Negre Priorat 2009 Product #25693 (In Stock)
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Always rich and complex, Negre has just a touch more volume, intensity, and power in the warm 2009 vintage. There’s plenty of generous fruit and spice here, but it’s the stony mineral character that makes it special. Drink it now with roasted or grilled meat while a few bottles gain more complexity and definition in cellar for a decade.
“Celler Cecilio is the oldest registered winery in Priorat. The 2009 Negre is the same blend as the 2008 (50% Garnacha, 30% Carinena, and 20% Cabernet Sauvignon) and received the identical elevage (fermented with native yeasts and aged for 12 months in seasoned French oak). Reflecting the better vintage, it offers up a racy bouquet of cherry blossoms, incense, black cherry, black raspberry, and lavender. More structured and concentrated than the 2008, it will benefit from 1-2 years of additional bottle age and provide enjoyment through 2019.”Wine Advocate 91 points
