Norman

9.3

End of the fiscal year. Long one but a good one so this is an exhausted versus drown sorrows drink ;) Old Forester Birthday Bourbon 2024 (12 Year, 107 proof)

Nose is surprisingly light for the proof. Soft sweetness, light oak, and a hint of rye spice.

On the palate it isn’t heavy, but it fills the whole mouth. The heat shows early and stays present, reading higher than 107. Sweetness is there but restrained. More spice builds with time, rye-forward and focused on the tip and top of the tongue, with some grip on the cheeks. Oak stays light rather than deep or dusty.

Bit hotter than I’m feeling I want tonight. — 5 months ago

Shay A

9.5

Jarvis is a winery I will always have fond memories of due to visiting it many times so early in my wine journey. While I enjoyed the reds (especially the cab franc and merlot), their Finch Hollow Chardonnay (both the filtered and unfiltered) were standouts. My last bottle!

A youthful bright yellow in the glass. Rich and integrated aromatics of salted popcorn, lemon cream and honey roasted cashews. Tidal wave of flavor on the palate that borders on hedonistic but pulls back just before. Oak is in-play with some baking spices and honey helping round the profile. Acidity has faded a bit but these have always had good phenolic grip, an almond skin-like finish. This reminds me of a blend of Aubert’s SugarShack (Napa warmth) with Kongsgaard (texture and grip). Not getting any better, this is a window that I have to imagine the winery was working towards. Delicious. — a year ago

Ira Schwartz

9.4

When I went to open this wine for a friend who contributed to my wine education during the early years he immediately said, "Not until it was at least a decade on .” I shrugged my shoulders and buried it. I understand now. I had concerns as there was something floating around in the bottle. In the mouth it felt 3-D but never heavy. Flavors of watermelon , peach , red berries, and flavors quite frankly I had never experienced in a wine or could identify. At times it showed like a cocktail one would get on the beach , at other times like a complex sour ale. I feel confident in its youth it had a higher level of sweetness but like a great Riesling it perfectly integrated. A lingering juicy finish. I realize this wine would not be for everyone but for me one of my most memorable wine experiences and what I love about wine.. Honestly, my score is irrelevant. — 5 years ago

JKT

9.3

Astonishing that this very old wine is drinking just great! The ‘74 Cab from Souverain was my very first early favorite way back then. Got this single sample and figured must be vinegar by now but be good for nostalgia for the long gone vineyard. Instead this is a delightful shock! Labels look great. Cork has top layer of crap but in good shape though the very bottom broke off. Wine has nice garnet color with little hint of its age. Still lively, well balanced and tasty even if not super complex. Nose is just straight out attractive with very ripe dark red fruits as background for the foreground earth and field and hay. No way I’d have guessed 46 year old Sonoma Pinot! Kept sniffing and satisfied even before tasting. Palate is light and lean but still lively and texture is firm and acidic carrying over to good finish. Like an aged but still athletic and elegant ballerina showing off. What a pleasant and memorable shock in these crazy times! Lot of 4 oldies from 70s, Sutter Home Zinfandels (2) Montevino and primarily for these but this Pinot already made it worthwhile for AA20. Adding two to 9.3 for the age! Back label says ‘74 was great vintage and wine ready to drink but will still be good in 3-4 years with proper storage. Ha! Day two still standing strong in Eto and dancing with delight. Enough for one last glass in day or two. Day three drank without food before dinner. Kept sniffing and sniffing. Elegant and complex nose with notes of sour plum and very ripe dark fruits. Only possible in such well aged vino! Memorable. Too bad only bottle. — 6 years ago

David Kline

9.2

Okay, just black. Blonde wood/ baked apple hurrah, and then the dark quiet of space, or the grainy expanses of closed lids. The lacing of lazy, wood-boring insects. Such sights have set me to worrying of late. Mornings being a struggle at times, especially after these nighttime wooden cudgels and dark devices. The rack anyone? Coconut on coals. Tar socks. Dried violets. Black strap cola. Scraped vanilla beans, and dark chocolate cookie covered coal. Anise cinnamon and thin mint. Well, that’s the smell of the thing. The mouth below is unsweetened baker’s dark chocolate, blackened iron, vine charcoal, charred bone, hot springs through rubber piping, black sugar, Spanish “chocolate” brandy/black strap rum and graphite/smoke with evergreen suggestions. Not the Dragon of fire and smoke I expected, but certainly a formidable cave monster, living inside a volcano. I particularly appreciated the mineral/ethereal aspect. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

The reason I fell in love with Bordeaux is because I had one of the greatest mentors one could have, Clyde Beffa Jr. - Owner of K&L Wine Merchants. I could never thank him enough or show enough gratitude for the kindness he has shown me. He has been going to Bordeaux multiple times a year for 40 plus years and shown me the greatness of well made Bordeaux’s enjoyed at the age of 25 years plus!

Many who open well made Bordeaux’s young will never know the absolute Heaven they bring to the palate and even more so with a great steak. You only rob yourself of perfection when you open them inside of 25 years. Sure you can check em at 10-15 years for longevity but, you need to have/save bottles for 25 years plus.

Also, an old Bordeaux at 95 is not nearly the same as a young 95. At this age, technical scores are simply not the same as young wine. The enjoyment is completely different.

The nose reveals; a slight touch of funk, dark, ripe, currants, blackberries, dark cherries, black plum, black raspberries, strawberries on the edge of the glass, anise, cedar, graphite, used leather, just a whiff of green pepper, vanilla, caramel, mocha, dark Asian spice, incense, dark & mid berry cola, dark, rich earth, underbrush, limestone, dry stone, hint of sweet tarriness, light, dry herbaceousness, black tea, with dry, withering, fresh, dark, red, blue candied flowers and violets and lavender for days.

The body is round, soft and full. The 90 is the definition of elegant and floral. The structure, tension, length and balance are perfect with another 5-10 years of pleasure to give. It’s gorgeous and sexy. Dark, ripe, currants, blackberries, dark cherries, black plum, black raspberries, some blueberries, strawberries on the long set, anise, cedar, graphite, soft, used leather, vanilla, caramel, mocha, dark chocolate, salted, milk chocolate, dark Asian spice with just a touch of palate heat, a hint of green pepper, savory meats, incense, dark & mid berry cola, dark, rich earth, underbrush, limestone, dry crushed minerals, dry stone, hint of sweet tarriness, light, dry herbaceousness, black tea, with dry, withering, fresh, dark, red, blue candied flowers and violets and lavender for days. The acidity is perfect like a warm gentle rain shower. The finish is a “forget about it.” It’s; gorgeous, sexy, lush, ripe, just the right amount of earthiness, elegant, well balanced and will persist until you go to sleep.

13% ABV. I sure miss the 12–13% ABV of the 80 & early 90 Bordeaux’s.

Photos of; the majestic Chateau Cos d’Estournel and Estate vines, their barrel room with translucent floor to walk above, their library cellar that most would love to raid and their sitting salon.
— 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I remember when the 2005 Pichon Lalande was reviewed by RP, 89. I saw that & said, you would have to get in the way of the 2005 Bordeaux vintage to be that sad. I still bought 6 at a bargain basement price. A very good idea post 20 yrs+. Both Pichon’s don’t have a modern day history of getting in the way of a good vintage.

I also bought this one. 18 yrs in bottle and still acending. This will hold 5 more yrs and will last another 10 yrs properly stored.

I have visited Bordeaux 11 times. This chateau visually is still my favorite. It was showing a picture of this chateau to Sofia that launched our first visit. Sofia loved it and we have stared at it multiple times on every visit.

It was in our visit in 2007, I stood in the estate vineyard, looked & tasted their soils. After doing so, I said, “I get it.” I understood everything about what I was tasting in Left Bank Bordeaux’s early in my wine journey.

Sofia and I had dinner w/ Christian Moueix not long after the 2005 vintage was hyped/released. She asked him, when did you know you had something special?” He said, “as soon as I tasted the fruit at harvest.”

Tonight, it shows that it is a close relative, a sibling to Pichon Longueville. Cork, perfect.

The nose shows; classic left bank traits. Ripe, dark, brooding fruits, bright, mid berries, red cola, leather, tobacco, sandalwood, leather, led pencil, dark rich earth, limestone, dry river stone, hint of mushrooms, dark, red, fresh & withering florals.

The fruits on the palate show everything outstanding from the 2005 growing season. Ripe, juicy, brilliant; dark currants, blackberries, black raspberries, black plum skin, black cherries, baked/poached strawberries & some hovering raspberries. Dark chocolate bar to pudding, red cola, anise, dark spices w/ palate heat, dark, rich earth w/ dry leaves, pronounced graphite, dry tobacco, leather, limestone, dry twig, dry river stone, moist clays, moist herbs, cedar to sandalwood, withering & dry, dark flowers, red roses, some lavender & violets, beautiful rainfall acidity, excellent; balance, tension, structure, length w/ an elegant finish that lasts minutes and lands on spice & earth.

13.4 ABV. Nice.

#TheTwoHourRibcap

This held up vacuumed sealed the same night, refrigerated & enjoyed exactly a week later. — 5 months ago

Scott@Mister A’s-San Diego

9.3

2002 vintage. Perfect fill and cork. Decanted and tasted multiple times over the course of 2.5 hours. Almost zero sediment. Medium body. Thrust/concentration initially all frontal palate with some transition to the mid-palate after 45 minutes. Finish throughout was left a bit wanting. Big tamarind, sandalwood, menthol (molasses after an hour in the decanter) and Fruit Stripe gum just before the flavors absolutely drop out early on. Some grape fruit wrap along with tobacco and leather in hour number two. Let's face it...this was opened a decade too early. Obvious pedigree in definite need of a 5-6 hour decant for those insisting on drinking this now. Revisit after 2032. 2.23.24. — 2 years ago

Palmer Emmitt

Owner/Winemaker Judge Palmer

9.0

I still have quite a few wines like this from my early days of wine collecting - stuff that was highly rated or recommended in the $15-30 price range (this was $18 from Wine Library in 2009). Wines that could provide a great quality for the price, but that no one, including me, ever expected would spend a dozen years in my cellar. Many people would assume wines like this one to be hopelessly past prime, but over and over again I’m surprised how well so many of them - from both the old and new world - hold up. At first this wine seemed to be over the hill, with some brownish tinge to the color, balsamic aroma and leathery mouthfeel, but the longer it’s in my glass the more I’m enjoying it. The sweet and intense red cherry fruit is sightly raisiny in character yet still somehow bright, the tannins are integrated but still firm, and the acid is balanced and mouth watering. Pretty classic Grenache-Carignane that would hold its own against Priorats costing several multiples of its price. Sometimes wine makes you smile (most times). — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have mentally thought about doing this post for quite awhile. Opening this 2003 Verdignan brought on the appropriate moment. I am a believer in paying respects and it’s the basis of this post.

We learn to drink certain wines from the regions we live near or from the people we learn & enjoy wine with as we walk the road to understanding what we really enjoy. I started as an exclusive CA Chardonnay drinker for many years before moving on to nearly every varietal and regions offer. Next was Napa Cabernets which, led me to my true love, red Bordeaux. It was a bit of curve getting there but, once I had them with proper aging, I was hooked for life.

While my curiosity got me to Bordeaux wines, there one person that helped shape my Bordeaux palate and I agreed with more than anyone else’s, including every well known wine critics at that time and even today after spending 10 weeks learning from several Master Sommeliers on my way to passing the Court of Master Sommeliers exam and becoming a Sommelier myself. This person is Clyde Beffa Jr., Owner of K&L Wine Merchants.

Clyde has been traveling to Bordeaux for over 40 years and sometimes multiple times in a year. His palate and experience are second to none. Especially, when it comes to Bordeaux.

I owe him a lot. He taught me the importance of letting good Bordeaux’s age 20 years plus. What were the jewel value producers. Brought in Bordeaux wines direct from the Chateaus that had 10 years of bottle age and older. Bordeaux’s that critics did not like young but, he knew something special had taken place over time as he was tasting them much later in their lives and often. I bought and drank a lot of these wines. They also kept temptation at bay in me reaching for my too young and more expensive wines.

He is very kind and kind enough to allow me to travel with him & key staffers to the 2014 En Premier to taste what was a very difficult 2013 Bordeaux vintage. You can go to En Premier and then there is going with Clyde. You have all the key appointments, Chateau accommodations/dinners and taste somewhere around 1500 plus wines in 6 days. He is loved by the Bordelais and for good reason.

So, I dedicate this post to him. He is the one who told me to buy this little known 2003 Verdignan at the same “Affordable Bordeaux Tasting” I mentioned in my Chateau de Candale post on Friday. As of Friday, that was the wine of the tasting. Well…until I coravined this slowly over the weekend. This 2003 was under $25 and it is one of the very best Bordeaux’s I had in some time. As well, perhaps the best QPR in my over 20 years collecting wine. Clyde knew that day just how good it would become. He said, forget about this for 20 years. So, I am a little early here.

Clyde has recommended more great Bordeaux’s to me that most people don’t hear about, let alone try. He told me to buy the poorly reviewed 91 Pichon Lalande when he brought more into the store seven years ago Chateau direct. It was a very difficult vintage with spring frost, hail storm and a difficult growing season. He described as “Heaven in a Bottle” and It most certainly the case. To this day, Pichon Lalande is my favorite steak wine and the 91 is still my favorite vintage. I purchased a 3L from him recently that he brought in direct from the Chateau for my 60th next year. Can’t wait to open that with our good friends and celebrate.

As for the Verignan, the nose reveals; dark brooding & slightly bake fruits of; blackberries, black raspberries, dark cherries, black plum, some poached strawberries & haunting blue fruits. Black tea, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark spice, dry tobacco, graphite, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs, mint with candied; dark, red, blue and purple florals.

The body is full, rich, lush, satiny with plenty of well rounded, soften tannins. The tension, structure, length and balance are excellent and will continue to improve. This will last another 15 years and beyond with proper storage. This is a very classic Bordeaux well balance in fruit and earth. It is sheer elegance on the palate. It’s why I love Bordeaux more than Napa and I love Napa Valley Cabernet. Dark brooding & slightly bake, ripe fruits of; blackberries, black raspberries, dark cherries, black plum, boysenberries, some poached strawberries & haunting blue fruits. Black tea, dark chocolate bar, touch of mocha powder, light caramel notes, Expresso notes, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark Asian & Indian spices with just right amount of palate heat, dry tobacco, graphite, dry twigs with a little sap, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs/sage, mint with candied; dark, red, blue and purple florals. The acidity is round and nearly perfect. The long finish is, classic, elegant, well balance fruit and earthy Bordeaux that persists softly on the palate for minutes with just the right amount of spice.
This is a heady wine that you really think about as you slowly sip and it affects your whole body. Can’t wait to have another in five years.

Photos of; Chateau Vergignan in Medoc near St. Estephe, their vineyard that reveals where Bordeaux gets its earthiness, Owner Jean Miaihle who acquired the property in 1972 and a wide shot of their vines. — 6 years ago

Severn G

9.3

Decanting now, red/purple in color, bright cherry Pinot fruits jumping out of the decanter, fun times lay ahead. Notes forthcoming...

Nose is full on cherry perfume, like a great eau de parfum but with mashed spring cherry, hints of dry, crushed rock linger.

Palate is just over packed with ripe, sweet red cherry, early season black cherry...intense.

I think this is still very tight, needs way more air time than tonight, notes will be updated tomorrow.

92hr Update: Intense, deep cherry on the palate, bright acidity for days, time open hasn't faded this one, nice improvement! — 8 years ago

Jay Kline

9.4

Opened a few hours prior to service and enjoyed with dinner over the course of a couple hours. The 2001 pours a deep garnet color with a near opaque core; medium viscosity with no staining of the tears. On the nose, the wine is developing (still!) with notes of Morello cherry, raspberries, red flowers, oolong tea, leather, and dry earth. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long. The Il Marroneto only gained power with time. Looking back on my notes, the last time I had the 2001 Classico was nearly ten years ago (and I had enjoyed it a few times before that). Since then, I’ve learned a lot about the aging arc of Sangiovese and those experiences were just entering the early drinking window for the 2001 Il Marroneto. This is where I really like them. Drink now with patience and plenty of air and through 2036. Bottle No. 6064 — 6 months ago

Jeremy.Buss

9.3

Took me a while and finished this bottle off today. An excellent, well priced bottle of enjoyable bourbon. Highly recommend grabbing this for sipping times. — 2 years ago

Jay Kline

8.9

Believe it or not, in the early 1970’s there were less than a handful productive wineries in the Radda UGA; Castello di Volpaia was one of those. Radda was simply remote and difficult to get to. However, times have changed and today, there are more than 40 active wineries! Volpaia is somewhat unique in that its vineyards are some of the highest elevation in the entire Chianti Classico zone.

Popped and poured, the 2021 “Chianti Classico” pours a light ruby color with a transparent core; medium viscosity with no staining of the tears. On the nose, the wine is developing with light notes of cherry, orange pith, dried green herbs and earth. On the palate, the wine is dry with medium tannins and medium+ acid. Confirming the notes from the nose. The finish is medium. If Radda has a reputation for more elegant wines, then Volpaia is a leading example. While it’s more “reserved” than many others, there is substance and has a story to be shared. Drink now with some patience but I think this will be even more enjoyable in the next 5-10 years. — 2 years ago

Donald Patz

Owner/Winemaker Patz & Hall

9.8

Wine of the Year – 2020. What a year. Maybe it should be “Wine of the Apocalypse” 1976 MOUNT VEEDER WINERY “Niebaum-Coppola Vineyards” Napa Valley Cabernet Franc. Yes, I love old California wines and every wine I have declared “WOTY” has been from the 1970’s so far, but I believe it’s time to leave the 1970’s behind and move on so 2020 – we go with an obscure variety especially in 1976, Cabernet Franc. I’ve had this wine three times with the last one being this week. Mount Veeder wines from the 1970’s and early 1980’s still sport what may be my favorite label design ever. The David Lance Goines’ label (he also did Ravenswood) just rocks. Oh yeah, the wine...
From a low neck/high shoulder bottle with an intact cork the wine poured out with a delicate aroma of dried roses, light pipe tobacco, and even a hint of cherries. The texture was edgy and tart but nothing to panic about – just a bit of oxidation which would have been surprising if it was absent from a 44 year old wine! I sat with friend Jodi @jojosommface for a couple of hours at lunch and watched as this wine slowly unwound and displayed its full panoply of exotic flavors. At about opening +2 hours it was really stroking – now the aromas had morphed into anise, blackberry, that smell from first grade when you cleaned the pencil sharpener – sort of, cedar and graphite but more complex, some fig and date notes lingering. It was extraordinary in every way and a delight to drink and share.
The 1976 was the third vintage released by the winery started by Michael and Arlene Bernstein and I have no idea how many cases of the Cabernet Franc were made. There was also a Cabernet Sauvignon (I’ve also had), probably a Chardonnay. I’d never seen this wine until it started coming up on wine auctions about ten years ago. I miss wines like this and certainly in my own way craft the Secret Door wines to perform like this over time.
I hope that you and your family get to enjoy wonderful wines together this Holiday Season. If you share one of my wines please feel free to post with your comments! — 6 years ago

Delectable Wine

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9.2

The 2017 Nebbiolo d'Alba Valmaggiore is bright, fruity and absolutely delicious. The warm vintage seems to have given the Valmaggiore an extra kick of mid-palate sweetness, which is not a bad thing for a wine that can at times be a bit lean. Sweet red berry fruit and floral notes are nicely pushed forward. The 2017 will benefit from a few years in bottle, which will allow the aromatics to develop, but it is impeccable in its balance and super-classy, even in the early going. (Antonio Galloni, Vinous, March 2020)
— 6 years ago

Wulf Losee

9.5

2012 opened August of 2019. Although I can understand another poster giving this wine an 8.8, this is not a wine for a Bordeaux lover. This is a rich full-bodied western US wine. Leather and bourbon on the nose. Unripe red fruit on the front, but it has a marvelous smooth-yet-astringent tannic structure. I don’t think I’ve ever had a Cab quite like this! No doubt the high alcohol content (15%) has something to do with this wine’s unique taste profile. Realistically, I think I’ve open this bottle much too early. I bet I could lay this bottle down for 20 years before this wine fully matures—but, alas, I don’t think I have 20 years left. So I’m drinking it now! This is a unique and powerful wine. Not for the faint of heart! ;-) — 7 years ago

Severn G

9.0

Nose of cedar, red raspberry, juiced cherry, cranberry and wet leaves.

Palate has rehydrated cranberry, partially dried cherry, raspberry juice, unsweetened cranberry juice, early spring strawberry and light, loamy earth.

Slightly grippy tannins, otherwise a very smooth finish, medium length. Our first go around with this producer. I bought at a local shop tasting event, decanting this was the way to go. The fruit was solid when I first tasted, but the tannins seemed to get in the way. You'll (generally) never get to taste a bottle at a walk around that has had the proper air, so you need to go on faith and experience some times. I'm not disappointed with this bottle tonight, decent show. $25

Another 3-5 years of patience will do no harm to this bottle, likely benefit. — 8 years ago

Dave Mayers

9.1

This is my second foray into early Mondavi. It’s like a history lesson in a glass! A nod back to better times in Napa. Very alive. Medium light texture. More tobacco than the ‘69. — 8 years ago

Mark Flesher

9.4

RESPECT THE MAHARAJA! ..... ( boy am I glad I am drinking this one early.....). Excellent toasted toffee and roasted caramel with bourbon barrel influence. Nice "mature" hop finish. — 8 years ago