From Newsgroup: alt.food.wine

Moroccan chicken and honeynut stew, couscous, and the 2022 Baudry Chinon rose. IrCOve done plenty of notes on this wine, this was good and in line with others, but I will say while I know some only drink rose in summer, it really is versatile dealing with a bit of heat (harissa).
Grilled tuna, squash, salad and a pair of village Volnays (neither producers I regularly buy, but somehow chose from WHWC back on release)
2005 Huber-Verdereau Robardelle Volnay
Cranberry and spice, earthy, still bound a bit by tannin. B
2005 Bitouzet-Prieur Volnay
More open, raspberry and red cherry, pleasant if a little stolid. B
Shrimp saganaki , spinach, and leftover couscous
2022 Hatzidakis Familia Assyrtiko (Santorini)
Pear, lemon, moderate acids, light saline notes, I enjoy but without the depth of the Skitali and Cuvee 15 (itrCOs a bit cheaper, but still over $30, and IrCOd rather spend the extra). B/B+
Pork chops with kale and dates, roast potatoes, tomato/mozzarella salad
2011 Clos de la Roilette (Coudert) Cuvee Tardive Fleurie
Totally in the zone though lots of room to grow, black cherry, cocoa, flowers and spice. Bright acids, suave tannins, long minerally finish. A-
Rainy weekends in October had disrupted plans for a birthday party for the hound, but Saturday afternoon 8 dogs and assorted owners gathered to wish Ruby a happy 7th. Lots of running and barking, Betsy served hot cider, but one wine geek friend was there, so I opened the 2003 Edmunds St John Bassetti Syrah (get it?). Young, powerful, meaty, with black fruit, tar, and black pepper. Delicious, and rest was enjoyed at a dinner party that night. A-
Over to some friends for a birthday dinner and to welcome their out of town family. Started with crudite with a gorgonzola dip as well as sable canapes, then sat down to my crudo (opah, fluke, watermelon radish, daikon, habanadas (sweet habanero!), and a citrus/ponzu dressing).
(2021 I think) Raventos i Blanc de Nit
Pale rose, sweet strawberries with citrus zest, fresh and complex. B+
2022 Boulay Clos de Beaujeu Sancerre
Tight, moderate acids, I usually like this bottling more, maybe time will help, for now B-/B
2019 Roty Bourgogne Blanc
Not sure IrCOve ever had a white Roty before. Citrus, pear, floral, with long chalky finish, fine for level B+
Main course was short ribs with polenta, along with salad
2003 Ch. La Croix Melin (St Emilion)
I gulped at thought of a 2003 St. Emilion, but this was not the hot goopy mess I expected. Instead it was a green acrid mess- how do you get unripe flavors in a heatwave? But on a revisit later in night there were some pruney aromas. Never heard of producer before, hope to never again. C
1999 Massolino Barolo
Decanted couple hours before, showed very well. Red and black cherry, rose petal, anise, and just a hint of tar. Easy tannins, moderate acids, good length. B+
2019 Mauro Molino Barolo
I donrCOt drink a lot of recent release Barolo, but once you get past the tannin this is pretty nice. Black plum and cherry, very floral, powerful. B/B+
Next night over to another couplerCOs home,for a delicious dinner of roast chicken, dirty mashed potatoes, and asparagus. Dessert was chocolate mousse, plus there was a cheese (Mystic Finback)
2015 Gay Chorey-les-Beaune Vieilles Vignes
Little worried this might be closed, but it was wide open. Red cherry, licorice, cocoa, easy to drink. Have a couple more (unsure why, not something I usually buy), but will put them in drinking queue. B/B+
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.
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From Newsgroup: alt.food.wine

On 11/6/23 3:29 PM, dalewilli...@gmail.com wrote:

Shrimp saganaki , spinach, and leftover couscous
2022 Hatzidakis Familia Assyrtiko (Santorini)
Pear, lemon, moderate acids, light saline notes, I enjoy but without the depth of the Skitali and Cuvee 15 (itrCOs a bit cheaper, but still over $30, and IrCOd rather spend the extra). B/B+

I need to try some Assyrtiko. Your reports certainly sound appealing,
though the pricing may be a barrier for me.

Pork chops with kale and dates, roast potatoes, tomato/mozzarella salad
2011 Clos de la Roilette (Coudert) Cuvee Tardive Fleurie
Totally in the zone though lots of room to grow, black cherry, cocoa, flowers and spice. Bright acids, suave tannins, long minerally finish. A-

This is very good to hear. I've been sitting on this wine since release
and had almost given up waiting for it to open up.

Rainy weekends in October had disrupted plans for a birthday party for the hound, but Saturday afternoon 8 dogs and assorted owners gathered to wish Ruby a happy 7th. Lots of running and barking, Betsy served hot cider, but one wine geek friend was there, so I opened the 2003 Edmunds St John Bassetti Syrah (get it?). Young, powerful, meaty, with black fruit, tar, and black pepper. Delicious, and rest was enjoyed at a dinner party that night. A-

Very nice! Leave it to Steve to craft a wine that is still "young" at
20 years. I had the '03 Wylie-Fenaughty but don't think I ever got this
wine. Sounds like a winner. Parenthetically, from our conversations I
got the impression that Steve's winding down and may not make another
Syrah. Quel dommage!

Mark Lipton

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From Newsgroup: alt.food.wine

On Tuesday, November 7, 2023 at 11:48:04rC>AM UTC-5, Mark Lipton wrote:

I need to try some Assyrtiko. Your reports certainly sound appealing,
though the pricing may be a barrier for me.

I was going to say try Sigalas for slightly better pricing, but a look at Wine Searcher tells me otherwise. Still, I think can be worth it (for Santorini, never really loved a mainland Assyrtiko)
> Very nice! Leave it to Steve to craft a wine that is still "young" at

20 years. I had the '03 Wylie-Fenaughty but don't think I ever got this wine. Sounds like a winner. Parenthetically, from our conversations I
got the impression that Steve's winding down and may not make another
Syrah. Quel dommage!

Yes, sad. I think last few vintages just HoG white, gamays, and the El Jaleo? A good run while it lasted though!
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From Newsgroup: alt.food.wine

On 11/10/23 3:40 PM, dalewilli...@gmail.com wrote:

On Tuesday, November 7, 2023 at 11:48:04rC>AM UTC-5, Mark Lipton wrote:

I need to try some Assyrtiko. Your reports certainly sound appealing,
though the pricing may be a barrier for me.

I was going to say try Sigalas for slightly better pricing, but a look at Wine Searcher tells me otherwise. Still, I think can be worth it (for Santorini, never really loved a mainland Assyrtiko)
> Very nice! Leave it to Steve to craft a wine that is still "young" at

20 years. I had the '03 Wylie-Fenaughty but don't think I ever got this
wine. Sounds like a winner. Parenthetically, from our conversations I
got the impression that Steve's winding down and may not make another
Syrah. Quel dommage!

Yes, sad. I think last few vintages just HoG white, gamays, and the El Jaleo? A good run while it lasted though!

Yup. Jean and I will be out in the Bay Area in early '24 for sabbatical leave. I'm hoping to reconnect with Steve while out there and share a
few wines.

Mark Lipton

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