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Sebastien Roux - Volnay
Nice for the price. When I first tried this in 2006, it was overly tannic and acidic. Eight years in the bottle have corrected those faults, and now the wine is noticeably more balanced between the fruit, tannins and acidity. It's also beginning to show Volnay typicity. I paired this with grilled coho salmon and it was a good match. Wish I would have bought more.
Lafage - Bastide Miraflors
Gardies - Cotes du Roussillon Villages Les Milleres
Consistent with previous bottles, showing dark fruits, raspberries and good acidity. Held together but became more settled through the course of the evening.
Ghost Hill - Pinot Noir Bayliss Bower Vineyard
We enjoyed this bottle as part of an online tasting hosted by Northwest Wines to You. This was burgundian in style. Right out of the bottle, it displayed a brick-red robe and large meniscus (that watery ring surrounding a red core), which usually indicates an older wine. But, despite the delightfully earthy, mushroomy quality this beauty displayed, it had plenty of youthful vitality. At first light on the palate, with increased aeration it plumped up and became fuller in the mouth. And, by the end of the night, it was firing on all four cylinders, its flavors amplified and its mouthfeel silkier and more caressing. The acidity level is relatively high for a new world wine (but not out of balance with its other elements), which makes it a good pairing with a broad range of foods. It would be a terrific partner to grilled or poached salmon, or even a classic roasted chicken. Kudos to vigneron (winemaker) Rebecca Pittock-Shouldis for crafting a truly classy, elegant wine - one that expresses the land in which its grapes were grown. I would be proud to have this in my own cellar.
Patient Cottat - Sauvignon Blanc Le Grand Caillou
More time in the bottle has improved this wine somewhat. It's not as tart or herbaceous as it was before, but has retained most of its acidity. In this case, it showed well paired with linguine in white clam sauce. Better if not served ice cold but colder than cellar temperature.