Isaac C wrote:I'll be pairing these wines with a really amazing lineup of food IMHO (Dry aged ribeye roast, Sous Vide Rack of Veal, 72 Hour Sous Vide Short Ribs with beer battered onion rings, Duck Confit Spring Rolls, Mexican Chicken Egg Rolls, Hand Copped Steak Tartare, Beef Jerky, Lamb Chili, Hanger Steak, La Surprise/Crescent Steak, Mango Tuna Tartare, Chocolate Mousse French Macarons, NYC style Cheesecake (gotta have some dairy, right?), and an assortment of homemade sorbets and ice creams. All homemade of course).
Stephen Weil wrote:Batzir 09. Not sure who makes it or what it is exactly. I need some help. On the nose at first a hint of old dirty socks which with time lifted. This was not eveident in the tasting at all. Not very full bodied and no finish. It seemed to be a blend of Cab and Melot with maybe some extras. Pleasant enough to drink but not complicated and would not imagine it was worth keeping for future cellaring. I was happy for the experience.
YoelA wrote:Pinhas: I really liked the Asif viognier. Has definite and fine fruit nose (not sure what fruits), a solid body, excellent acid and a loooong finish. Based on my memory, I preferred it to the Yatir and Yarden viogniers - it's a more solid wine (have not tasted Dalton for quite some time).
Harry J wrote:hi;dalton zin 2010-big and fruity,enjoyed very much and the 15.2% wasnt strongly felt.Recanati chard 2010 mineral flavors not much fruit but ok structure. yatir cab 2007 very nice indeed;almost chewy with a long finish.a question though if this is ablend of cab ,syrah and malbec why is it called cab as opposed to the Forest which is also a blend.The cynic in me makes me think this is just one of those marketing things. h
Jon Tabak wrote:2009 Shirah McGinley Vineyard Syrah - Entirely different than the last 4 bottles. This one was significantly less concentrated, weak on delivery and spice heavy. No focus. Worried about the variation.
Users browsing this forum: No registered users and 4 guests