Wines of Braida

Folks, let me start by apologizing for my extended absence. Two contributing factors have left me sans-blogging for far too long. 1- I've been using my iPad more and more in place of my laptop, and the iPad and blogging don't cooperate well. and 2- I've been spending a lot (i.e. the vast majority) of my free time fishing. Point being, I'm sorry and I'll try to be more consistent. What a better week to get back into blogging than the week we have a visitor from the Braida winery!

The Braida winery was founded over fifty years ago by Giacomo Bologna. Giacomo and his winery Braida are widely recognized as the founding father of the modern wine we know as Barbera. Giacomo was the first person to really put time, energy, and money into the wine of the Barbera grape. Before his time, Barbera was largely used to produce large volumes of easy-drinking table wine. Utilizing very strict yields in the vineyards, meticulous winemaking methods, and an unflinching desire for perfection, Giacomo Bologna put Barbera on the map. Reborn in the image of "Bricco dell'Uccellone" and "Ai Suma" the winery's two top reds, wine in northern Italy has never been the same. (Some of you might remember my blog post back in February on one of the Braida wines: Montebruna.)

The wine "Ai Suma" (which translates to an expression similar to "We've arrived" or "We've done it"), is the very pinnacle of wine made from Barbera grapes. The Ai Suma wine is bade from 100% Barbera grapes in the DOCG of Barbera d'Asti. Grapes are harvested from a single vineyard in Rocchetta Tanaro, the best of all areas for the Barbera grapes. The grapes are left out on the vine just a touch past 'ripe', not quite late harvest, so let's say 'extra ripe.' Because of the harvesting method, the Ai Suma can only be made in the best vintages, when the climate and weather cooperate absolutely perfectly. The wine undergoes a long twenty day maceration, followed by roughly fifteen months in oak. The resulting wine is big and intense, about as enormous as you could possibly get a Barbera d'Asti under natural circumstances. The extra-ripe grapes and winemaking style gives the Ai Suma an unparalleled flavor profile and mouthfeel. The Ai Suma is the Italian wine for drinkers who love big, bold, over-the-top cabernet or syrah.

The wine "Bricco dell'Uccellone" is the little brother to the Ai Suma, but there is absolutely nothing little about this wine. Bricco dell'Uccellone takes it's name from the old woman who used to live next to the vineyard. As the story goes, she was always dressed in black and the neighbors called her "l'uselun", the big bird. The name of the wine "Bricco dell'Uccellone" means "the hilltop of the big bird." This wine serves as the flagship of the Braida winery. The grapes are again harvested from a single vineyard in Rocchetta Tanaro. Maceration is at least twenty days under strict temperature control, followed by fifteen months in French barriques and another year in bottle before release. The Bricco dell'Uccellone is a little softer and more elegant than the Ai Suma, making it the perfect representation of incredible, world-class Barbera.

Today the Braida winery is run by Giacomo's children, Raffaela and Guiseppe (Beppe). Both are third-generation winemakers and have carried on their father's legacy like few could imagine. Together they continue to make headlines for their stunning wines, including the Ai Suma and Bricco dell'Uccellone described above. The winery is also world-famous for their Moscato d'Asti and Brachetto d'Acqui, often referenced as the definitive wines in their respective DOCG's. As a matter of fact, if you've got a wine book at home that doesn't reference the Braida wines as some of the best in the Piedmonte region, simply throw the book in the trash. I've seen the Braida winery referenced in almost every serious wine book I own; I've even heard other winemakers mention the winery in an attempt to compare their own wines to the legacy that Braida has created.

If you've never tried any of the Braida wines, you absolutely must seek them out! Not only are they available in fine wine shops throughout Connecticut and New York, but they're readily available throughout many states. If you happen to be in Connecticut (like me), Sergio from Braida will be here in CT this week and there will be some tastings popping up over the next week or so. If you're in western CT, I believe Sergio is going to be in Kent this Friday, June 7th. Then on Saturday, June 8th, Sergio will be stopping at a couple stores near the shoreline: Spirits of Madison in Madison and Seaside Wines in Old Saybrook. If everything comes together, we're even hoping to do a little dinner with the Braida wines at Tosca Restaurant in Suffield on Saturday night.

Check your schedule, give your local wine shop a call, and get ready to experience the wines of Braida!

Castello Romitorio Brunello di Montalcino 2004

During the month of Montalcino, the Vinifera guys and I have a lot of incredible wines in our bag of samples. This week I had a bottle of the 2004 Castello Romitorio Brunello di Montalcino with me. Castello Romitorio is an estate owned by the famous artist Sandra Chia. Sandro was in NY painting a mural in the early 1980′s when he received a call from a friend in Italy. The wonderful estate in Montalcino was for sale, and Sandro immediately flew back to Italy to make the purchase.

After some renovations to the castle and some planting of vineyards, Castello Romitorio was transformed. Since 1986, Castello Romitorio has been producing world-class Tuscan wine. To supplement his passion, Sandro Chia enlisted the help of Carlo Ferrini, one of (if not THE) top oenologist in Tuscany.

The wine in question today is the Castello Romitorio Brunello di Montalcino 2004. The wines of Castello Romitorio tend to be much more ‘new world’ compared to many of their neighbors in Montalcino. After fermentation, the wine is aged for 12 months in lightly toasted French oak barrels. The wine is then transfered to large Slovenian oak casks for an additional 14 months.

Already eight years past vintage, the Romitorio Brunello 2004 still shows like a very young wine. Deep and dark color is more rich and clean looking than most wine half its age. Bright and full aromas of dark berries jump from the glass immediately. On the palate the Romitorio Brunello is so incredibly rich yet smooth, I’m having a hard time putting it into words. Throughout the day the wine develops into a softer, more delicate wine, and starts to show a little bit of its age after a few hours.

But I’m not the only one that loves the Castello Romitorio Brunello di Montalcino 2004. The wine was awarded 93pts from Wine Spectator, 93pts Wine Enthusiast, and 92pts Robert Parker.

Castello Romitorio Brunello di Montalcino 2004
TCSH Rating – 9.5/10
Aka – Out of this world!

Eli
Bibo Ergo Sum

2008 Brunello di Montalcino courtesy of Wine Enthusiast

With the greatly anticipated arrival of the newest releases from Montalcino, everyone is anxious to see how they compare to the two previous vintages. The vintages of 2006 and 2007 were hailed as two of the best in a decade, and back-to-back marked a succession that almost never happens. The following article was published on Wine Enthusiast's website, written by their Italian Editor, Monica Larner. Scroll down to find that all three of Vinifera's Montalcino producers faired very well in comparison to the competition.

From WineMag.com...
2008 Brunello di Montalcino: A 90-Point Vintage
Wine Enthusiast’s Italian Editor, Monica Larner, tastes more than 250 of the highly anticipated Tuscan bottlings.
Published on Jan 31, 2013
BY MONICA LARNER

The 2008 Brunello di Montalcino—arguably Italy’s favorite wine—has just hit the market, and producers of this celebrated Tuscan appellation are presenting these anticipated bottlings at Benvenuto Brunello—an event taking place on January 31 at Gotham Hall in New York City. Follow-up tastings will occur in Italy next month.
So will the new vintage be as well received as the soft, rich wines of 2007 and the elegant, refined wines of 2006?

As Wine Enthusiast Magazine’s Italian Editor—I was one of the first to taste these new wines just shortly after their official release date on January 1. I rate the 2008 vintage of Brunello di Montalcino 90 points out of 100.

Austerity—an overused word in the corridors of European government and finance agencies these days—happens to perfectly describe these wines. The 2008 summer was cool and moderate in temperature, and there were hailstorms and showers at certain locations on the southern side of the appellation just before harvest, resulting in wines with high acidity and bright berry tones.

“The 2008 wines are austere,” says Giancarlo Pacenti, vice president of the Consorzio del Vino Brunello di Montalcino and a Brunello producer. “Sangiovese is a variety that shows naturally high acidity, so the challenge in a vintage like this is keeping that freshness in check.”

Indeed, some wines do show a nervous vein of sharp acidity, but they are well balanced by plump, ripe fruit tones of cherry and blackberry.

“Acidity can be a determining factor in the longevity of a Brunello,” says vintner Donatella Cinelli Colombini. “The key, however, is finding wines that show balance and harmony in the manner that acidity is delivered.”

The Consorzio seems to think the 2008 shows that balance, scoring the vintage four out of five stars. The 2006 and 2007 vintages both received five stars from the Consorzio, and I awarded them 93 points and 95 points, respectively.

Be sure to check out more than 250 Brunello reviews in the May 2013 issue of Wine Enthusiast Magazine, or visit the Buying Guide on April 1. In the meantime, here’s a sneak peak of my top Brunello and Riserva Brunello picks.


2008 Brunello di Montalcino
94 Uccelliera 2008 Brunello di Montalcino. A Marc de Grazia selection; various American importers. Cellar Selection. abv: NA Price: NA

93 Casanova di Neri 2008 Tenuta Nuova (Brunello di Montalcino). Dalla Terra Winery Direct.
abv: 15% Price: $80

93 Cupano 2008 Brunello di Montalcino. Verdeor Select Vintages. Cellar Selection.
abv: 14.5% Price: $130

93 Siro Pacenti 2008 Brunello di Montalcino. Michael Skurnik Wines. Cellar Selection.
abv: 14.5% Price: $85

92 Altesino 2008 Montosoli (Brunello di Montalcino). Winebow.
abv: 14% Price: $100

92 Castello Romitorio 2008 Brunello di Montalcino. Vinifera Imports.
abv: 14.5% Price: $50

92 Fanti 2008 Brunello di Montalcino. Massanois Imports.
abv: 14.5% Price: $70

91 Le Gode 2008 Brunello di Montalcino. Superior Wines LLC.
abv: 14.5% Price: $50

91 Valdicava 2008 Brunello di Montalcino. Vinifera Imports. Cellar Selection.
abv: 13.5% Price: NA

2007 Riserva Brunello di Montalcino
98 Capanna 2007 Riserva (Brunello di Montalcino). Masciarelli Wine Co. Cellar Selection.
abv: 15% Price: $70

98 Valdicava 2007 Madonna del Piano Riserva (Brunello di Montalcino). Vinifera Imports. Cellar Selection. abv: 14% Price: NA

96 Padelletti 2007 Riserva (Brunello di Montalcino). Holiday Beverage. Cellar Selection.
abv: 14.5% Price: $100

95 Castello Banfi 2007 Poggio all'Oro Riserva (Brunello di Montalcino). Banfi Vintners. Cellar Selection.
abv: 14% Price: $150

94 Canalicchio di Sopra 2007 Riserva (Brunello di Montalcino). Vinifera Imports.
abv: 14.5% Price: $100

94 Castello Romitorio 2007 Riserva (Brunello di Montalcino). Vinifera Imports.
abv: NA Price: NA

93 Marchesi Antinori 2007 Pian delle Vigne Vignaferrovia Riserva (Brunello di Montalcino). Ste. Michelle Wine Estates.
abv: 14.5% Price: $125

93 Máté 2007 Riserva (Brunello di Montalcino). Vinilandia USA.
abv: 15% Price: $94

As always, if you have any trouble finding the wine you're looking for, please feel free to message me...

Eli
Bibo Ergo Sum

Braida Barbera Montebruna

The world famous estate of Giacomo Bologna, “Braida” has done it again!

The estate, made famous by the late Giacomo Bologna, is now managed by his wife and children. Brother and sister team Raffaella and Guiseppe, third generation oenologists, produce world-class wine from their father’s vineyards. Their flagship wine “Bricco dell’Uccellone” Barbera d’Asti has received worldwide acclaim, and is the wine that put Barbera on the map. I, personally, am a HUGE fan of the Bricco dell’Uccellone, I even carried a 2005 1.5-Liter magnum all the way to NYC to have Raffaella sign the bottle for me!

Their ‘baby barbera’, “Montebruna” is far from immature. The name Montebruna comes from the collection of vineyards that were purchased (and re-purchased) to reconstruct a historical vineyard site. The grapes are initially fermented for two weeks in stainless steel tanks, then aged for twelve months in a variety of large oaks vessels.

The wine that is bottle is a younger, fresher, fruit-forward wine than the big-boy Bricco dell’Uccellone. The 2010 Montebruna has just been added to the “Smart Buys” list from Wine Spectator for the second year in a row!

In regards to the Braida Barbera d’Asti Montebruna 2009, Wine Spectator said this:

“A structured and tightly knit red, this features black currant, blackberry and spice aromas and flavors, plus more tannins than typical of this varietal. Fine length adds refinement and dimension. Best from 2013 through 2018. 9,000 cases made. –BS”

The latest release of Wine Spectator Advance, which will be published in the March 31, 2013 issue included a review of the Braida Barbera d’Asti Montebruna 2010:

“A rich, vibrant red, offering tangy black cherry and blackberry flavors. Balanced and long, with a lightly smoky finish. Drink now through 2014. 10,000 cases made.—B.S.”

I’ve often found that by the time Wine Spectator reviews are printed, the wines they’re reviewing are already sold out. In the extreme case of the annual Top 100 List, trying to find the wines to buy in retail shops is very near impossible. Even as a wine lover with some great connections, nationwide availability isn’t really something that Wine Spectator considers when their reviews go to print.

Lucky for you (and me) the Braida Barbera d’Asti 2010 is indeed currently available in the New England region! I can’t speak for every market, but I know for sure that you can check your local wine shops for the latest vintage of Montebruna. Not only is it available, but the Montebruna 2010 can be found in both 750mL bottles as well as 1.5-Liter magnums. And let’s face it, few things are more impressive than a great wine in a big bottle!

If you have any trouble finding the Braida Montebruna at your local wine shop, feel free to let me know, I’ll help you track it down!

Eli
Bibo Ergo Sum

Morning with Canalicchio di Sopra

A Thursday morning meeting with Francesco Ripaccioli, third generation producer at Canalicchio di Sopra...(these are my notes from Francesco's presentation)

Brunello was first documented as a wine in the late 1800's, as a single varietal wine that could be aged for long periods of time. From 1888 until 1945, only one producer was documented to have produced a few vintages of Brunello. That winery, Biondi-Santi, paved the way for other producers to emulate the style of Brunello. The region developed as a quality production in the 1950's and 1960's, and in 1968 the region was granted DOC status. At first it struggled to find it's identity as quality against the French wines of the time.

Canalicchio was part of the 'second-coming' of brunello. Canalicchio is one of the twelve members of the consortium of Brunello, in 1967. The estate of Canalicchio di Sopra was founded in 1962, and the first bottling of Canalicchio was 1966 by Primo Pacenti, Francesco's Grandfather. Primo Pacenti learned his way around Brunello vineyards working as a farmer for Biondi-Santi. Many wine producers considered Primo to be crazy in the '70's for the developing the Green Harvesting that everyone now utilizes as a perfectly normal practice. [Green harvesting is the practice of cutting away lesser quality fruit in the late summer and early fall. This allows the vines to put more energy into the remaining, better quality grapes.]

In 1987, Francesco's father's estate, Le Gode di Montosoli and grandfather's estate, Canalicchio di Sopra combined. Canalicchio is a very famous Cru on the northeast side of Montalcino, and produces a very elegant style of wine. Le Gode di Montosoli tends to produce more structured, higher acidity wines. Montosoli is famous for being one of the very first vineyards used for the very first Brunello from Biondi-Santi. The two properties are only 1 kilometer apart, yet produce very distinctly different wines. Only about 20 producers have property (or rent vineyard space) in this Montosoli hill. Canalicchio owns one of the largest holdings on the hill of Montosoli.

All of today's Canalicchio di Sopra wines are blended in the cellar from the two estates. The Riserva is roughly 95% single vineyard wine from the Canalicchio property. 16 hectares of vineyards are divided into 12 plots. Each plot is vinified separately in small French oak barrels. Vineyards younger than 15yrs old are only used for Rosso (DOCG rules require 3yr old vineyards). In August, a green harvest cuts back total production drastically (grapes that are too big, not maturing at the correct rate, etc.). Production works roughly to one bottle of wine per plant in the vineyard. The 2012 vintage was another successful vintage, and introduced two more selection processes. They harvested at two separate times, to maximize picking at just the right ripeness. They also introduced a hand-sorting table to further discard 3% imperfect grapes.

We then tasted the three latest releases of Canalicchio di Sopra, as well as two Cellar Selections from our warehouse...

2010 Rosso di Montalcino DOC - made exactly like Brunello, but from the younger vines. After one year of aging, barrels are selected that are not going to be aged into Brunello. All of their wine starts as if to become Brunello, but they pick the best to be aged into Brunello. In the past, less Rosso was produced and more grapes were sold. Now they sell less grapes and make more Rosso. Considered one of the top 1% of Rosso quality for the price. This vintage is a much bigger and bolder than usual Rosso. Very elegant, very structured, subtle fruit, long-long-long finish.

2008 Brunello di Montalcino DOCG - 27,000 bottle production - aged for three years in large Slovanian oak casks (minimum requirement is two years), aging can range from 32-38 months, and will be bottled as the wine is ready. They consider this as they're calling card. The Brunello is their flagship and is already a fine selection process. Francesco described 2008 as a very typical vintage. Really bright acidity, yet very elegant and soft for what I expected. He considers this a better wine than the 2006 vintage. The 2006 required more aging and wasn't ready to drink. The 2008 is ready to drink much younger. Much more elegant and structured than the Rosso.

2007 Brunello di Montalcino Riserva DOCG - 5,000 bottle production - production is so small that it's not a marketing ploy. They're intention is to make Brunello a great bottle, the Riserva is only the tiny little "pick of the litter" selection. The Riserva is not made every vintage, only when they see fit. Since 1966, the Riserva has only been produced 15 times up through 2007. Over the last 10 years, the Riserva has been produced 5 out of those 10 vintages. In years that the Riserva is not produced, the Brunello is that much better. Right out of the bottle, the Riserva is much denser and darker in color. As a vintage, Francesco considers 2007 an atypical vintage, of much more international of style. Much bigger, fruitier, and opulent than the traditional Canalicchio style. Brighter acidity, but a leaner finesse of a finish. Smells more old world to me, even though they describe it as more opulent.

2001 Brunello di Montalcino Riserva DOCG - he considers this his favorite Riserva vintage, a much more traditional vintage for Canalicchio. Says the bottle never seems to age, everytime you open a bottle of 2001 it's just as young as it was last time. Not really showing the age in color, very little brick coloring, still plenty of bright reds and burgundy colors. Very soft fruit, very bright acidity, soft tannins, bright acidity. Smells much more old world, with just the tiniest little touch of aged-sherry aromas. Super soft mouthfeel after the acidity fades, with a super long elegant finish.

1995 Brunello di Montalcino DOCG - ageless, like that of the 2001, every bottle seems to be just as young as the next. Right out of the bottle the wine looks older, a very dark aged color of dark red. Almost no reds in the color of the wine, more rust color than anything else. Smells less like sherry than the 2001. Very, very mild fruit, with still very bright acidity. Extremely elegant, but a little too old for the average customers that wouldn't appreciate it. As the wine opens, the balsamic nature burns off, and a little subtle fruit shines through. Just stunning.

[I apologize if sentences are scattered, this is a copy & paste from my iPad notes during our morning meeting.]

Eli
Bibo Ergo Sum

Month of Montalcino

You know what the greatest part about January is? The new releases from Montalcino, Tuscany are on their way to the U.S.!

Each year during January and February, wine lovers everywhere begin drooling on their keyboards with thoughts of Brunello di Montalcino, Rosso di Montalcino, Brunello Riserva, and even the occasional super-Tuscan. Italian DOC/DOCG laws dictate the aging requirements for wines to be labeled as Brunello and Brunello Riserva. After those requirements are met, the wines are imported into the U.S. during the first few months of each year.

The exciting part for me is that I get to work with three of the top producers Montalcino has to offer. Canalicchio di Sopra is an old family estate that makes very traditional, old-world, world-class wine. Castello Romitorio, owned by the world famous artist Sandro Chia, is a relatively young property that has quickly proven themselves as a phenomenal estate. And of course the incredible wines of Valdicava almost need no introduction. Owner Vincenzo has demonstrated for more than a decade that there is something supernatural about his property, his cellar, and his winery. The Valdicava Brunello Riserva named "Madonna del Piano" has set new benchmarks for Italian wine.

If you want to stay on-point with these latest releases of phenomenal Brunello wines and Montalcino producers, make sure you follow up with your local wine merchant. If you need some help or guidance, don't be afraid to contact me directly. I'm always happy to offer a little guidance in the world of Italian wine!

Eli
Bibo Ergo Sum

Valdicava Brunello di Montalcino 2007

My colleagues and I toss around the name James Suckling as if it was Time Magazine, the New York Times, or CNN; we automatically assume that everyone knows who we're talking about. For those of you that don't know, James Suckling is a world-famous wine critic/journalist. Now publishing under his own name, he is the former Senior Editor and European Bureau Chief of Wine Spectator (maybe the best known wine journal in the world). James Suckling has always been an authority on European wines, and many of us in the business respect his opinions more than some others out there that seem to have flexible integrity.

In any case, James Suckling just released his "Top Ten Wines in 2012" list, a much more to-the-point version than the Top 100 list we've all come to laugh at. Well, I'm writing this blog post today, because a wine that I know very well is pretty high on that list - Valdicava Brunello di Montalcino 2007.

Proprietor Vincenzo Abruzzese is an absolute rock-star in the world of incredible wine. While some people make very old-world wine, and others make new-world wine, Vincenzo can often be described as "in his own world." His attention to detail is mind-blowing. While he's never come right out an fessed up to any of these stories, rumors have it that he specifically had a unique strain of grass planted in his vineyards between rows of vines. This grass was selected because it would absorb just the right amount of water from the ground in order to make the vines struggle just a little to get their own water. Allegedly, if his vineyards yield any excess grapes in a particular vintage that he isn't going to use, he burns the access to that no neighbor or competitor might get the same quality of grapes to use for their wine. I've tasted many expensive Brunelli that didn't hold a candle to his less expensive Rosso di Montalcino, available at about half the price of most Brunelli.

The 2007 vintage was a very good vintage in Montalcino, and along with the fabulous 2006 growing season, the two vintages back to back represent quality that hasn't been seen before in my lifetime. When James Suckling originally reviewed the Brunello in January of 2012, this is what he had to say about his 98pt score: "What beautiful clear fruit here, with plums and spices and hints of flowers. Class. Full- bodied and luscious, this Brunello fills your mouth, with polished velvety tannins and gorgeous fruit. So wonderful and gorgeous. Irresistible. Better than 2006. Best after 2016."

And Wine Spectator said: "A big, muscular style, yet with sweet fruit to balance the dense tannins. Black cherry, plum, tobacco and soy flavors mingle, and this has some elevated alcohol on the finish. Best on the early side. Best from 2013 through 2024. 4,500 cases made."

And don't forget the 95pt Review from Wine Advocate's Antonio Galloni: "The 2007 Brunello di Montalcino is gorgeous. Dark red cherries, plums, spices, leather and tobacco wrap around the palate as this dense, powerful wine starts to open up. Expressive aromatics are woven throughout, giving the 2007 a measure of polish and sophistication that is not always present in this wine when it is young. Finessed, suave tannins reinforce an impression of elegance. The 2007 can be enjoyed with minimum cellaring, but it will also age gracefully for many years. Readers who want to try the 2007 today should give the wine plenty of air, as the more refined qualities only emerge over time. When tasted next to the 2006, the 2007 shows redder tonalities of fruit and less sheer muscle. Hints of tobacco, crushed flowers and spices wrap around the sensual finish. Anticipated maturity: 2017-2027. ...Vincenzo Abbruzzese has been one of Montalcino’s most consistent producers over the last few years, an impression that was reinforced during my visit earlier this year. I tasted every wine in cask, and they were all terrific. I also had a chance to revisit the 1988 and 1990 Madonna del Pianos, both of which have aged beautifully in bottle."

While we all know that the Valdicava Brunello di Montalcino 2007 is an incredible wine, it's very exciting to have someone like James Suckling name it as his #3 favorite wine of the year. It should retail for somewhere around $100/bottle, a fraction of comparable quality from Bordeaux or Burgundy. If you've never had a bottle of the Valdicava Brunello di Montalcino, you should splurge (at least once) and buy a bottle. Better yet, buy two - one to drink immediately, and one to save for a few years and a special occasion!

Eli

Bibo Ergo Sum

P.S. - I realize that the wine in the picture is the 2006 Valdicava, but I thought it better to use my own photo and a different vintage as opposed to stealing someone else's picture just to get the vintage correct. Thank you for noticing, but the labels still look the same.

P.P.S. - If you need some help finding a bottle of this incredible wine, please feel free to email me!

Caduceus Cellars Anubis 2007

So, I am taking a break from reviewing beer to comment on what is probably one of the best wines I have had recently, or ever. Caduceus Cellars is a vineyard out of Cornville, Arizona, along side a mountain, and is branded "Red Wine from the Desert." All this is in addition to the fact that the founder of Caduceus is the front-man of some of my favorite bands: Tool, A Perfect Circle, and Puscifer. So turn on one of my favorite songs by Maynard James Keenan ("Sober" - Tool) and enjoy this brief commentary.

I split this bottle with a few friends and owe much thanks to my friend Ross for giving this to me as a college graduation present. I would be almost nothing without him. Without a doubt, Anubis pours out a lovely dark red, much like grape juice or blood, and has lovely alcohol legs on the glass.  Anubis is a blend of several of their other wines over at Caduceus Cellars, and the aroma is well rounded with notes of currants, sweet tobacco, as perhaps a fine pipe blend, and hints of anise or licorice. Taste is much of the same, a pleasant fruitiness with a bold mouth-feel.  The finish is silky smooth with a tiny bit of a tannic bite that lingers for a short while.

Unfortunately Caduceus wines are often quite expensive and very hard to come by, but they are a splendid offering made from Arizona vines. I wish I could keep a few bottles around to special occasions.

Caduceus Cellars

Anubis 2007

TCSH - 9.5/10

Aka - "Why can't we not be sober... Why can't we drink forever?"

Dallas 

iGreco "Masino" Nero di Calabria

Among dozens of new beers lately, I thought it was about time to sit down and have a glass of wine.  Jeff from Vinifera Imports was at the store today to do a tasting so the iGreco Masino is what I've got in my glass this evening.

The iGreco Winery is a relatively small, family-owned business in southern Italy, Calabria to be more specific.  They are widely considered both THE #1 family producing the best wines with indigenous varietals, as well as one of the best producers of fine Italian Olive Oil. We've been carrying several of the iGreco wines in the store for some time now, but this "Masino" is new to me.

The "Masino" Nero di Calabria is (from what I can figure) is the same grape as Sicilian Nero d'Avola.  I've also seen at least one reference calling the grape "Calabrese".  In any case, the wine is distinctly a darker shade of red. The aromatics are very nice, some subtle dark fruit with just a touch of soft spices in the background.

On the palate, the iGreco Masino is full of deep, dark fruits and generous complexity! Distinctly dry and earthy, what I would consider "very nice" acidity balances the heavy fruit perfectly. This is bold and fruity enough for me to enjoy on its own, yet complex and dry to pair nicely with some tomato sauce or a nice cut of meat.  Now that I'm typing it, I'm starting to get a craving for a nicely marinated steak!

On the shelf at just under $20 per bottle, this is a beautiful red wine from southern Italy! The iGreco Masino drinks like a better-structured California cabernet, but not as acidic and dry as the average chianti or super-tuscan.  Definitely well-made, and fit for mass-appeal!

iGreco "Masino" Nero di Calabria
TCSH Rating - 8.5/10
Aka - For the price, Southern Italy can't do much better!

Eli
Bibo Ergo Sum

Sherry isn't just for senior citizens!

If any of you have taken a look around our dessert wines at the store lately, you've surely noticed some massive changes.  I decided earlier in the year that I had to learn about Sherry, Marsala, and Madeira, and finally sat down to do the work. When we hired Sara a couple months ago, she took a little of the daily weight off my shoulders, and I finally had time to sit down and do the research I've been putting off all year.  What I've learned in the past few weeks was more than I thought I could ever know about these interesting and unique dessert wines.

What you've got here is the Bodegas Dios Baco "Oxford 1.970" Pedro Ximenez.  But, before we get into that, let's take a few steps back.  So to get you started, Sherry is a specific type of wine from a specific region in southern Spain, namely the "Sherry" region (also spelled Xerez & Jerez).  Sherry, in general, is a fortified style of dessert wine made from white grapes.  Sherrys can range from pale & dry (Fino) to rich & dark (Oloroso).

Sherry producers become well-known for their "house styles" largely due to their Solera system.  To try to explain this quickly, imagine a large stack of wine barrels, stacked like a pyramid.  Each year, you draw sherry from the bottom barrels to get bottled and sold.  To re-fill that bottom row, you then pull sherry from each of the barrels above it.  Then to fill those barrels, you pull from the barrels stacked above.  You work your way all to the top in this pyramidal trickle-down system, where to then add this year's wine to the very top.  This creates a system of blending where, in theory, each bottle you fill still has a small portion of the oldest sherry in the system.  Click here to see a diagram of the Solera System

So, back to the wine at-hand.  This is a bottle of the Pedro Ximenez from the Bodegas Dios Baco.  If I understand it correctly, this bottle is part of the Solera system that was started back in 1970.  Generally speaking, sherries are not dated with a vintage, so we're guessing that's what the 1.970 is referring to.  The name of the grape is Pedro Ximenez, which is traditionally dried like a raisin before being fermented into wine.  This traditionally makes a darker, richer, and usually sweeter style of sherry.

This Oxford 1.970 bottle is the darkest colored sherry I've ever seen.  It pours out initially looking like a slightly aged port wine.  Rather than a dark red/ruby color like port tends toward, this is a little more brown/rust color, especially around the edges.  When I swirl in the glass the Oxford 1.970 clings to the side of the glass for a long time, showing me the subtle hints of brown coloration.

The nose reveals a slightly sweeter wine, with lots of tiny nuances.  There is hints of toffee and butterscotch, as well as some minor notes of caramel, chocolate, and molasses.  Once I take a sip, I realize how sweet the Oxford really is.  It's not as sweet as some dessert wines can be, I think only because the acidity is substantial enough to wash the sugar off my tongue.  I'm getting the complexity on the palate that my nose detected also. It reminds me very much of a unique port, with an interesting blend of chocolate, toffee, caramel, butterscotch, and even some sweet raisins.

Actually this wine reminded me so much of a port, that I tried to play a little trick on Ron.  Ron has been saying for the past several weeks that he "doesn't like sherry", though I'm not sure if he's ever tried it.  So when he walked in the store today, I said to him "hey Ron, I can't remember, do you like ports?" and handed him the glass.  He took a sniff and a sip and replied "That's good, I like that."  When I told him it was a sherry he didn't believe me.  Now that I've been sitting here typing this for the past ten minutes or so, he's come over and taken at least two more sips!

So, for all you folks that don't think you like sherry, it's worth giving a try!  Stop by, let me show you the variety, and maybe we can find something you'll enjoy.  Then you too can "Join the Revolution!"

Bodegas Dios Baco
Oxford 1.970 Pedro Ximenez Sherry
TCSH Rating - 9.5/10
Aka - Delicious & Inexpensive makes this a winner in my book!

Eli
Bibo Ergo Sum

Nov 16th - Fontodi Chianti Classico 2008

My wine of the day, the Fontodi Chianti Classico 2008.  Founded in the late 1960's, the Fontodi estate has been one of the most high-profile wineries in all of Italy. Owned by Giovanni Manetti and his family, there are few estates in the world has covetted as Fontodi.

Best known for their super-Tuscan named Flaccianello, the winemaker at Fontodi has won more awards than any other Italian winemaker in history. Franco Bernabei, winemaker and consulting-winemaker at a number of wineries, is seen as not only a talented winemaker, but also a visionary.

This Chianti Classico 2008 has been a much awaited release.  Following such a fantastic vintage in Tuscany like 2006 was not an easy task.  The 2008's have been scoring quite well with the critics and reviewers.  Fontodi Chianti Classico, in particular, was given 93pts by James Suckling, the highest he has ever awarded a Chianti Classico.

Although young and quite tight, this Chianti Classico is showing absolutely lovely balance between fruit and tannins.  The tannins and acidity coat my tongue better than my grandmothers afghan blanket on a cold winter night.  The fruit is present, but reserved.  Although the fruit is nice, I'd really like to see what it tastes like in another 5 years or so.

The acidity is high, and tannic structure deep, so aging is an obvious direction.  In the past, Fontodi also produced a Riserva bottling, but has since put all of that energy and fruit into the standard Chianti Classico.  I agree with Suckling's comment, that the the absence of the Riserva bottling, combined with low yields in 2008, combine to express fantastic concentration and depth in this bottle.

Never had a Fontodi Chianti Classico?  There's no better time to try than now!  The 2008, one of the best in years (if not ever) sells for under $40/bottle.  Yep, that's right, under $40 per bottle!  When's the last time you went to your local wine shop and said "Give me your best Napa Cab (or Bordeaux, Burgundy, Pinot, whatever), and the guy handed you a bottle anything less than $100?!

Fontodi
Chianti Classico 2008
TCSH Rating - 12/10
Aka - If it were any better, I'd be sick

Eli
Bibo Ergo Sum

Nov 15th - Braida's "Il Baciale"

From the Family of Giacomo Bologna, and the winemaking team at Braida,  tonight's wine is the "Il Baciale" Monferrato Rosso.  This is a wine that steps outside the normal boundaries of winemaking, and has continued to evolve over the past decade of vintages. 

"Il Baciale" in Piedmont dialect, translates to The Matchmaker.  Back in the 1700's and 1800's, matchmaking was a legitimate profession.  In the world of arranged marriages and first-born-inheritance, finding a proper partner was much more important than just hanging out at the local bars and coffee shops.

Il Baciale was given the name because "la barbera" (female connotation) was married to "il pinot nero" (male connotation).  Giacomo believed that rather than making the same un-exciting wines he and his forefathers had been making, he could produce something better by ignoring some of the rules.

From it's inception about 2002, the wine was a blend of just barbera and pinot nero.  Today, a little bit of cabernet is blended in for some bigger body, and some merlot is added for structure and complexity.  The result is a very unique and delicious red wine.  Much lighter than many Italian reds, this is a wine that I love to recommend to the pinot lovers as well as French and Spanish wine lovers.

The tannins are very fine and gentle on the tongue, while the acidity dances on the sides of the palate.  There is definitely a fruit component, but not that big juice, jammy style of wine that some pinots evolve into.  I had my first glass tonight with a greasy cheeseburger, and now I'm having a class without any food.  Both situations fit the Il Baciale perfectly.  That being said, I'm a fan of most Italian wine, and I find the bright acidity not only pleasing, but all out alluring.

The Il Baciale that I'm drinking tonight is a 2008, but I could see this aging a few more years as well.  At 14% alcohol by volume, I think I could see this drinking very nicely for another two to three years.  However, priced in the $20+ bracket, I doubt many people are going to put this aside for cellaring.  At this type of price, I say buy it, drink it, enjoy it!

Braida di Giacomo Bologna
"Il Baciale" Monferrato Rosso
TCHS Rating - 9/10
Aka - One of my favorite esoteric Italians!

Eli
Bibo Ergo Sum

Braida Bricco dell' Uccellone 2005

The flagship of Giacomo Bologna, the single vineyard, old vine Barbera d'Asti "Bricco dell' Uccellone" 2005.  Tonight I'm enjoying this in a half-bottle, because the 2005 is only available in half-bottles, and I'm ready to try this vintage.

The vineyard got its name from Giacomo because of the old lady that used to look over the vineyards from her nearby balcony.  As the story goes, she was a very tall older woman, always dressed in black, and "Uccellone" in Piemontese means "old crow" or "old bird".  Bricco, in northern Italian dialect means "hill-top," so literally the name of this wine translates to Hilltop of the Old Crow.  (There's also a darker translation to this name, but you'll have to ask me in the store for that story.)

Giacomo Bologna was a pioneer in northern Italian wine-making.  Before his time, Barbera was a cheap, plentiful, lunch-time wine; much like the inexpensive jug wine you see in the wine country today.  Giacomo thought he could make more serious wine with such a grape.  He spent years trimming back vines, reducing yields, and increasing quality.  Combined with more modern wine-making techniques, aging, and a passion for wine, Giacomo created some of the best wines northern Italy has to offer.

This 2005 Bricco dell'Uccellone does not disappoint!  As soon as I uncork the bottle, the aromas fill the air.  I'm getting bright aromas of cherry and red fruit, as well as subdued vanilla and other spices.  The nose is rich, but soft, and I'm having a very hard time not taking a sip immediately!  As I swirl the wine, I'm getting some darker fruits, and deeper aromas, maybe a slight hint of chocolate and/or coffee(?).

Once I take my first sip, I remember why I love Braida wines so much!  For a Barbera, the Uccellone is extremely rich and full, but still so smooth and elegant.  There is not an over-powering aspect whatsoever.  The mouthfeel is fantastic, silky smooth tannins cover my palate, with a long-lasting finish.  The bright fruit is perfectly balanced with richness, and the acidity is perfect for this extremely generous and complex wine.

Giacomo Bologna passed away far too young, but his legacy lives on in his family and wine.  Salud!

Giacomo Bologna "Braida" 

"Bricco dell' Uccellone" 2005 Barbera d'Asti

TCSH Rating - 10/10

Aka - Perfection in a bottle, I'm not sure it can get any better than this!

Oh, and just for the record, the 2005 Uccellone was a Tre Bicchieri award winner.  Not bad for a 'cheap, lunch-time wine.'

Eli
Bibo ergo sum

Terraces Napa Cabernet 1998

The big debate between California Cab drinkers, and the Italian/French wine lovers has been the ability to age wines.  Many people in the wine business, myself included, use the 5-10 year rule.  That is, only the best California reds age well, and 5-10 years is about their limit.  Good Italian and French wines will age for years, and the best are wasted if opened when younger than 5-10 years.

I have slowly become a big fan of the deep, dark, thick French and Italian wines over the past few years.  Although I can appreciate the lighter, sometimes jammy qualities of California wine, my tastes have definitely gravitated toward the European styles of wine.  So tonight, we're putting a few different concepts to the test.

1- This California Cab is 12 years old, did it hold up?
2- Will I like this more or less than the average young California Cab?
3- Do the 'experts' with Wine Speculator have any idea what they're talking about?

The Terraces, Napa Valley Cabernet, 1998 was reviewed back in 2001 by Wine Speculator.  Their "expert" gave it 84 points, and the following review:  "Lots of herbal flavors work their way into green plum and some slightly bitter, astringent flavors. Drink now through 2006. 410 cases made."

Now 84 points really doesn't seem like much, especially for a bottle that retailed for about $60 at the time it was released.  However, this has been sitting quietly in our wine cellar for about ten years, and will either be awesome, or awful; and I doubt it will fall anywhere in the middle.

Upon opening, the wet-end of the cork is very, very dark with some sediment present.  That's a good sign for me, it means the wine has been aging, rather than simply spoiling.  I pour a little into a glass, and it's obviously a little toward the rust-color that aged red wine has.  Still fairly dark for a 12 year old bottle, but the rust-color is definitely starting to show through.

I put my nose in the glass, and it smells more like a nice, soft bordeaux than it does a big Cali-cab.  Hints of subtle fruit, mellow aromas, and plenty of complexity.  The first sip follows right through with the same impression, French in style, all the way.  The Terraces is rich, but smooth; structured and lingering; tannic but silky.  Quite frankly, I love it!

I think this wine held up beautifully over the past decade!  I think someone like Ron would have liked it better 5-6 years ago, but I think it's perfect.  The bold tannins it was born with have softened and mellowed, and now it's perfect for someone that prefers that French, delicate style of wine.

What have we learned?
1- Some California Cabs can last a decade in the cellar.
2- I definitely prefer the "old" Cali-cabs to the young ones.
3- Wine Speculator still has no idea what they're talking about.

The Terraces Napa Valley Cabernet 1998
T.C.S.H. Rating - 9/10
Aka - Drink it if you got it!

Sent from a BlackBerry, please excuse the typos.

J.Lohr Cuvee Series "St.E" Bordeaux-style blend

First, my brief tasting notes from my bottle in August...
**J. Lohr Cuvee Series St. E 2005 - This is a Paso Robles winery paying homage to the Bordeaux style of wine-making. This blend, their style of St. Emilion, is done flawlessly.

No joke, no b.s., this wine was awesome! I enjoyed it through dinner, chicken parmesan & spaghetti, then after as well. Sitting on the couch, letting dinner settle, I was like a little kid with a shiny new toy. I'm confident to say this was the best bottle of wine I've had in months, and I drink an awful lot of wine. 

The body was full, rich, and powerful; yet the tannins were soft, smooth, and lightly velvety. Plenty of fruit up-front, followed by depth and structure that seemed to go on for miles.

It's still August, and I've already decided this will be my wine of choice for the holiday season. Limited production though, I've already contacted one of the owners to get some more into the state for me.**

Okay, so what has changed since then?  Well, the fact that we couldn't get any of this delicious wine!  J.Lohr's Cuvee Series is typically sold in sets of three, one of each of their three blends.  At over $65/bottle, I refused to bring in two other wines that I've never tried just to get to my St.E.  So, I contacted the co-owner to see what we could do to fix this issue.

The word "Cuvee" (with an accent over the first 'e') is a word used to describe any number of blends.  Read right from the back label..."The Cuvee Series was conceived to provide out winemaker with maximum artistic freedom to produce a blend, or cuvee, without being restricted by U.S. labeling guidelines for varietal percentages.  Our objective is to simulate the complexity and elegance found in the Grand Cru Classe wines from Pauillac, Pomerol, and St. Emilion.  To identify each cuvee, we have developed a three letter code that represents the varietal composition traditionally used in those appellations.  PAU - Pauillac, POM - Pomerol, and St.E - St. Emilion"

My distributor informed me back before Thanksgiving that there would be a few six-packs coming to the state.  The J.Lohr Cuvee Series is typically packed at the winery in wooden six-pack boxes, each of the three blends sold separately.  So, I waited, quite patiently I might add.

Finally, it has arrived!  Just after Christmas, barely in time for New Year's.  But, I know what I'll be drinking for New Year's Eve, the St.E!

Wine Country

You know the difference between wine country, and wanna-be wine country? Spend a weekend in real wine country, and you'll never forget it.

In Connecticut, Pennsylvania, and Maryland, you can tour the local vineyards and wineries. You can see their barrel rooms, taste their wines, maybe even hit a few in one day.

In Prosser, WA, the entire atmosphere is different. I've been in this town of 5,000 residents for less than 24 hours and I can see the difference. The town of Prosser has about thirty wineries, only a small fraction of the 700 or so in all of Washington state.

Literally, you can walk from tasting room to tasting room, like bar-hopping in a big city. Everywhere you go you can see either wine bars, tasting rooms, vineyards, or wineries. This is wine country, no doubt about it.
Eli
Bibo ergo sum

Klinker Brick Zinfandel

People ask me on a daily basis to select a good wine to go with their dinner. Literally, on a daily basis, and I'm not exaggerating. But, I'm not complaining either. I thoroughly enjoy the challenge of pairing food and wine, but still selecting a wine that my client will enjoy. Add to the mix that I have to follow a budget, and I have a lot of fun with this.

Far too often if I mention Zinfandel, I can immediately see an almost insulted look come over my client's face. When will people stop letting white Zinfandel affect how they perceive the varietal as a whole?!

Klinker Brick Zinfandel is the wine to change your mind on the varietal, forever. The bottle is classy, painted, rather than labeled, and heavy too. Once you open it, you barely know what is inside. The wine is a deep, dark red, and at first sight could easily pass for a cabernet or a big merlot.

The nose is beautiful: lots of fruit, with interesting notes of red berries, dark berries, even a little smoke, earth, and a hint of oak. Once you sip it, you can really appreciate it.

This is the definition of a great Zinfandel. There's tons of flavors, but not the tannins of a big cabernet. That means you get the best of all worlds: fruit forwardness of a California Cabernet + structure of Merlot + drinkability of Pinot Noir.

This Zin is no different, and I would venture to say it is near perfect in my book. And, to top it all off, Klinker Brick is under $20 a bottle.

Klinker Brick Zinfandel
TCSH Rating - 9.5/10
Aka - I've only had one zin I like more, try a bottle.
Eli
Bibo ergo sum

Bogle Phantom

The much anticipated, highly sought after, hard to get, Bogle Phantom. Last year the store was only able to get two cases of the Phantom, and it was gone by Christmas. This year we've got a few more cases to sell, and we're super excited about it.

I (of course) had to make sure this vintage was up to par. And, let me tell you, it is. This is a very tasty blend from Bogle Vineyards. The Bogle lineup is always a good buy anyway. Their merlot, cabernet, and Chardonnay are some of our best selling under $15.

The Phantom is a blend of Zinfandel, Syrah, and Mourvedre. Nice dark fruit, soft but velvety tannins, and pretty solid structure. I've always liked the Phantom as a great middle of the road bottle. Its bold enough that the big cab lover will like it. Its also soft enough that the merlot and Zinfandel drinker will enjoy it to.

I think this is delicious, and just as good as previous years, if not better. Grab a bottle while you can.

Bogle Phantom 2007
TCSH Rating - 8.5/10
Aka- going fast, don't miss out!
Eli
Bibo ergo sum

Frank Family Vineyards Cabernet Sauvignon

The Frank Family Cab is one of Ron's favorite wines in our store, and I love it too!

This is one we introduce as the bigger, bolder style of cab. It has tons of both bright and dark fruit right up front. The structure is as layered and complicated as that Burj Khalifa tower in Dubai. The tannins are full, velvety, and strong.

We had a half-glass leftover from a tasting, so to experiment I saved it overnight. On the second day, this is much more my style of cabernet. Don't get me wrong, I love it fresh, but after its had some time to open up, and relax, this is a new animal.

The fruit is still bright, but more complex. I'm getting notes of cherries, blackberries, chocolate, and maybe even a touch of coffee? The tannins are much softer and smoother, which is my personal preference.

Frank Family is best known for their Zinfandel (which is awesome) but their Cabernet is fantastic as well. Well done guys, well done.

Frank Family Vineyards
Cabernet Sauvignon 2006
TCSH Rating - 9/10
Aka- Forget Silver Oak and Duckhorn, grab a bottle of Frank Family
Eli
Bibo ergo sum

J. Gilberts SteakHouse and Belle Glos Meiomi

Sunday, September 5th, 6:30pm Reservations

We get to the restaurant about 5 minutes before our reservations, and we wait just a few minutes for a table.  A nice booth seat, right near the kitchen doors (which I always like).  Our server is fairly quick to say "Hi" and she pops back in a couple minutes to go over specials and the menu.

Looking at wine lists is always a difficult thing for me.  There are so many wines on the list that I've had already, and don't interest me.  Then there are so many wines that I carry in the store, and cannot justify paying their prices for.  Seriously, who decided it was fair for a restaurant to mark up wine bottles double what we charge at a wine shop?!  Then, trying to find something that not only I will like, but so will my company for the evening, this is getting stressful.

But, down in the bottle corner of the list, I find the Pinots.  My favorite Pinot ever is on the list, Gary Farrell Russian River.  But just above it are David Bruce and Belle Glos, two very reputable wines that I've never had before.  David Bruce has a big star next to it because it received 90pts or higher, so let's skip that one.  Belle Glos it is.  The server tells me she's interested to hear what I think about the wine, because she's never had it.  I think I'm happy about that, because it means they don't just throw the stuff around to the staff.

Besides, you have to respect a wine-making dynasty like the Wagner Family.  For those of you that don't know them, you should.  The Wagner Family has been producing wine in California since the early 1900's.  Charlie and Chuck Wagner are best known for bringing the name Caymus to the top of the list, and widely famous.  Each family member also has a little project of their own.  The wife (or maybe ex?) is responsible for Conundrum, the lightly sweet (and I think over-priced) white blend.  The sons produce Mer Soleil Chardonnay, Belle Glos Pinot, and the youngest is still in school for wine-making and viticulture.  (This is the store as I was told it, verify any facts for yourself, not responsible for any mistakes)

She brings out the bottle, pops off the screw-top, and offers me a taste.  I'm confident in my nose, so I just give it a good whiff, and it smells delicious.  I give her the go-ahead to pour for the ladies, and she doesn't understand.  I tell her, "It's good, smells perfect, you can pour" and she's still a little slow.  As soon as it's poured my company skips the traditional toast gesture and goes right for a sip.  "It's okay I guess" she says, hardly giving it a chance to coat her palate.

A little scorned by the lack of respect, I take a sip as well.  It's the perfect temperature, just below room-temp, just above cellar-temp.  It's light, somewhat fruity, delicate, and almost burgundian in nature.  But, then as I swallow, some spice kicks in.  Wow, what was that?  It's not the tannins, it's not the alcohol, but there's a spicy or peppery nature to it.  Maybe my palate wasn't ready for it, let me try again.  Wow, that is awesome, I'm not sure I've ever tasted a pinot quite like that before!  I'm a very happy man, and quite pleased with my choice.

For dinner, I order the special, two 4oz filet medallians, glazed with a marsala wine sauce, served with mashed potatoes and asparagus.  The mean doesn't really take that long, considering we're all ordering some sort of steak.  After the meals arrive, I prepare to dive in.  I shave a little off the side of my medallion, and I see a red-mammal-juice seep out, my eyes widen.  The steak is perfect, both medallions cooked perfectly medium rare.  The centers are warm, but still fairly red in color.  The sauce is delicious, and the veggies are even done perfectly.  

I work my way through the steaks barely stopping to re-visit the wine (I don't like my food to screw up how I taste the wine).  I pause for a second just before the last couple bites to snap a photo of the perfect sunday night meal.

J.Gilbert's Steak House

TCSH Rating - A+

aka - I always love coming to this place!

Belle Glos Meiomi Pinot Noir

TCSH Rating - 9.5/10

aka - absolutely delicious, I wish the bottle was bigger

Eli
Bibo ergo sum