2008 Eugenio Bocchino 'Roccabella' Nebbiolo de Langhe

14.5% abv. This comes from Langhe, which is part of the larger area of Piedmont, Italy which houses the regions of Barolo and Barbaresco. In fact, this is made from grapes grown just over the border from Barolo, and thus may be considered a baby Barolo.
c- dusty red, dark orange edges.
a- roses first. Violet, tar, red fruits, very floral.
f- confirms the aroma. Great concentration, exceedingly long finish (hours really). Very good.
92+.
On a side note, I got to taste a Barolo by a famous producer at work a few days later, and this blew it out of the water at around half the price(17 vs 36+)! It definitely evolved in the glass, so it would be worth it to buy a case and enjoy it for years to come.

2009 Ken Forrester 'Petit' Pinotage

This is an interesting varietal that I had yet to try, so I had to try it! It was developed in South Africa and it is a cross of Pinot Noir and Cinsault. South Africa is the primary growing region for this grape, though it is made else where. The name is pronounced "pin-oh-targe", not "peen-oh-tage" as most say it. Remember, this is from South Africa, not France.
14.5% abv.
c- light violet/magenta.
a- Pinoty, earthy, tar, burnt rubber.
f- in the same vein. Very earthy and funky. No alcohol apparent despite the high abv. Very tasty, and reminds me of a russian river valley pinot noir that costs around 65. This was 12. So great quality for the price. Medium body, very lingering finish. Some of the bolder flavors won't be for everyone, but I really like it.
87.

2010 Rose- Charles and Charles.

This rose is made out of 100% syrah grapes (not surprising , considering who made it!) and is 13% abv.
c- pink.
a- strawberries, acid, very fruity.
f- great acidity with just a touch of residual sugar, but this is a dry wine. Fruity and very drinkable on a hot summers day/evening. Very refreshing. Not bad or great.
86

2007 E. Guigal Cotes Du Rhone Rouge.

14% abv.
c- violet red.
a- a little hot (alcoholic). Bacon, plum, jamminess, smoky, dark fruit.
f- lighter but richer mouth feel than expected. Some oak, fruit, smokiness comes through. Somewhat lingering finish. Smells a little funky in a good way, like a CDP.
I think this wine represents a great value. I paid 11 or 12 for it, and it would be a good one to stock up on. This would go well with grilled foods during the summer.
90.

2008 Louis Jadot Vosne-Romanee.

13.5% abv. Got the remainder of a bottle from my work.
c- definitive ruby of Pinot.
a- tart cherry, earth, a touch of funk.
f- confirms the aroma. Light to medium body. Medium+ finish. Lingering flavor in mouth. Tight and could probably use more time.
87.

3 Fonteinen Schaerbeekse Kriek.

Is there such a thing as perfection? I see wines get 100 points occasionally, but they are few and far between and usually prohibitively expensive for most of the general population. Schaerbeekse refers to a now nearly extinct species of cherry that grows in and around Brussels, Belgium. This beer is made with those rare cherries.
This was bottle 4/28/10 and is 6% abv.
c- clear ruby/garnet. Light foam around edges of glass. Streaming carbonation visible.
a- funky, brett, barn. Saliva inducing tartness.
f- light, tart, floral. Hay, funk. Very good, very complex, great depth. Lingering finish. Oak and vanilla come out as it warms up a bit. Very delicious, and as close to perfect as you'll ever get.
99-100.

2008 Marquis Phillips Shiraz

This is from McLaren Vale and is 16% abv, topped with a screwcap.
c- inky dark purple, very concentrated.
a- dark fruit, oak, leather, pepper, tobacco.
f- softer than expected. In addition to the nose, chocolate comes out a bit later. Full bodied with a medium long finish. Not alot of dimension to it, but I probably paid less than 15, so I would say it is at a good price point. Would go great with anything from the grill! 89.

2004 Phillipe Colin Chassagne-Montrachet 'Les Chenevottes"

This is a premier cru white Burgundy. I have previously had a wine from the same vineyard by another producer, so when this came up at a good price at auction, I wanted to try it.
13.5% abv, cork about halfway soaked through.
c- straw yellow.
a- oak, nuts, hazelnut, minerality, lemon.
f- good. Acidity, nuts, minerality, citrus. Medium mouthfeel, long finish. Smells like there is a touch of oxidation at first, but it blows off to reveal a very tasty wine. 90.

A quicker Berliner Weisse.

I am really enjoying the Berliner Weisse I brewed last winter. It is a great drinkable summer beer with a nice acidity, but I was wondering if I could make a similar end product with a shorter fermentation period.
4.5 lb german pils
3 lb white wheat
.25oz Hallertau pellet boil
.25oz Hallertau pellet finish.
OG- 1.028 @ 80.
5/31/10- Mash in at 122 for 20 min. Decoct to 144 for 15 min. Decoct to 149 for 30 min. Decoct to 162 for 20 min. Decoct to 172 for 10 min (mash out). Boiled for ten min, cooled to 100 degrees and pitched wyeast lactobacillis. Let this ferment warm for 3 days before adding wyeast German Weisse. Something either got in or was in and started to ferment before the addition of the yeast though. Still tasting good thus far. Will bottle soon.