From the Cellar

Just because I started a website called doesn't mean it's All-Ontario-All-the-Time. When I kick back at night my mood (and sometimes my curiosity) decides my wine of choice. And the title should read, "Uncorked and Un-Screwed Tonight" ... but that just sounds wrong.

Banfi 2008 La Lus Albarossa (Italy)

30 Dec 2020

Banfi La Lus 2008


(July 11, 2020) ... When I first tried this wine it was back in 2012 and it was a wine made for "quick consumption" ... but it was also a wine made with a new grape, which crossed Nebbiolo and Barbera, both of which have good ageing potential and are known for good acidity - so why would this new wine not age? I held a bottle of two ... and I held it and I held it --- 12 years later (or ten years from the first time I tried it) I opened the bottle and found the following:

Cafe mocha ... yes it started out with a cafe mocha like note, but also plenty of fruit: blackberry, black cherry, blueberry, sour raspberry, along with delicate white and red peppercorns - but the thing that really stuck out was the acidity, a big, heavy punch of acidity - it did not hurt the wine, what it did manage to do is keep it feeling fresh. So for those at Banfi who originally believed this wine was not for ageing ... think again - I have more bottles in the cellar, let's see what happens.


take a look at the original article about this wine

Marisco 2010 Pinot Noir Marlborough (New Zealand)

29 Dec 2020

Marisco 2010 Pinot Noir


(July 10, 2020) ... Right after Larry and I tried the 12 Ontario wines it was time to relax - the choice was to sit back with one of the bottles already on the table, or to twist the cap on something else - Larry chose the "something else" ... so, knowing what a Pinot-Hound Larry is I opened one of my favourites from New Zealand (and my last bottle of) Marisco 2010 Pinot Noir from Marlborough, and at ten years of age it barely showed a hint of it: bright, vibrant fruit of both black and sour cherry along with a hint of that telltale earthy note found in Pinot Noirs all over the world (some more some less but seems to almost always be there) and some cran-cherry on the finish ... all backed with great acidity to keep it fresh. No way you would ever judge this to be a 10 year old wine; and it may just have been the best wine of the day.

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