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. — 4 months 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

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

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 — 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

Dolores Padron

9.0

This 2018 vintage was reminiscent of the first time I had it back in early 2000. Notes of strawberries & a slight chocolate aroma make for a pleasant Chilean wine quite affordable in these inflationary times. I highly recommend it! — 5 years 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

Vanessa

9.2

Cheers to this historic bubbly from Merfy!

Chartogne-Taillet is the only grower-producer located in this tiny village, nestled into the southern slopes of the Massif de Saint-Thierry—the northernmost region of Champagne, & one of its oldest winemaking zones, with roots stretching back to Roman times.

Despite its early popularity, and historical significance, Massif de Saint-Thierry is less widely known today—It’s a hidden gem offering diverse microclimates & subsoils ranging from clay to sand over chalk.

We’re grateful Alexandre Chartogne is giving this region, and Merfy, in particular, a sensory voice, by crafting a range of terroir-driven champagnes that honor centuries of family farming and his formative mentorship working under Anselme Selosse.

Featured here is the “Cuvée Saint Anne”— a broader regional expression which blends vintages, villages, and varieties—60% Chardonnay, 35% Pinot Noir, 5% Meunier—from parcels in both Merfy and the grand cru village of Avize (Côte des Blancs).

In appearance, this wine is radiant gold, revealing the delicate influence of oxygen over a period of aging in neutral oak. It has a fine & persistent perlage.

On the nose are harmonious notes of poached pear, fresh apricot, apple salt water taffy, white blossom, gardenia, crusty croissant, apple crisp, cider, brioche, cinnamon sugar lefse, graham cracker pie crust, wet stones, chalk, & toasted almond.

This wine shows vitality & energy on the palate that is bone dry with lively acidity, a creamy mousse, flavors consistent with the nose, & a lingering finish.

Here’s to Chartogne-Taillet’s elegant & expressive champagnes that are deeply rooted in place. — 7 months ago

with Deked1

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

Brandon Boesch

9.4

This is outstanding! Nose of flowers, violets in particular, a bit of jasmine, dried fruits. Palate is amazing. Definite VA, but a perfect earth, forest component with dried rose, some pepper, early plum, bit of cherry and good tannin. It’s kind of all over the place but this is at different times over the couple of hours it was opened. It went really fast with food. Pretty decent value from a place not known for value. — 5 years ago